We dip way down in the deep south for this one, and we think you’ll like it:
Meat (ham or roast works best, but chicken or a mix will work well also) 4-8 medium potatoes, peeled and quartered 1 medium yellow onion, peeled and quartered salt and pepper ketchup dash hot sauce(optional) water/broth to keep moist.
Hash is made to your taste. You can choose how much meat versus potatoes/onions you want.
Boil your meat until tender and falling apart. You can do this with a pressure cooker, crock pot or stew pot.
Cook potatoes and onions until they start becoming tender. This can be done with the meat or separately. Be careful not to overcook the potatoes. If you prefer thicker hash, by hand pull apart meat into very fine threads. Otherwise, take beef, potatoes and onions in approximately equal proportions and put them through a meat grinder using the medium grinder attachment or a food processor so that they are well mixed and ground.
Place mix into a pot and add remaining ingredients to your taste. Place over low to medium heat to re-warm. Serve and enjoy!
Tonight, we hit the chicken in a very sticky way. This stuff is REALLY good! Here’s the breakdown:
Start with 6-8 skinnes chicken thighs
3/4 cup coconut milk
1 TBSP fresh minced garlic
1 tsp pepper
1 tp red pepper flakes
3/4 cup rice wine vinegar
1/2 cup sugar
3 TBSP soy sauce
1 tsp red pepper flakes
chopped green onions (to garnish)
Combine ingredients for marinade and mix with chicken. Let marinade for 1-24 hours. Reserve marinade when grilling, but continue to brush onto the chicken after each turn on the grill. Combine ingredients for the glaze and after the chicken is cooked, brush on the glaze (each side) and leave warming on the grill to become sticky (about 5 minutes). I used the remaining glaze to pour over rice which I served with the chicken. MMMMMM!
You heard it right! A new GeekFood is UP! Kim is here as always, and we have Brian and Suzanne to the virtual table as well. And to make it a tasty night, Kim cooks up a batch of her own special Jambalaya. (Newman rejoice!)
Here is the recipe for those wanting to make their own:
1/2 cup cooking oil
1 cup chopped bell pepper
1 cup chopped celery
1 cup chopped green onion
1 cup chopped onion (I use white)
1 16oz can diced tomatoes
1 tsp thyme
2 cloves minced garlic
1 tsp pepper
1/4 tsp cayenne pepper
1/2 tsp salt
2 cups cooked rice
1 1/2 lb. cubed sausage
1 lb. shrimp, peeled
2 cups cooked chicken
2 1/2 cups stock or water
Saute bell pepper, celery, and onions in oil until onions are translucent. Add seasonings and tomatoes. Cook 5 minutes, then add the rice. Add liquids and bring to a boil. Saute the meats in a different pan until lightly browned, then add to the jambalaya. Stir together and cook for 5 minutes. Serve with french bread and ENJOY!
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