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Moose Manor Farms

Hurricane Sandy Sandwiches

10/29/2012

2 Comments

 
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Pulled Pork, slaw, and buns all made from scratch.  It was raining outside all day after all :)

Edit 10/30/12:
Due to several responses requesting recipes, I've pulled them together for you.  I sort of don't use recipes... I mean, you'd never know it to see my cookbook collection.  I like to collect cookbooks... because I like to look up recipes, then mostly ignore them.  Primarily, they inspire me or remind me how good certain ingredients blend well with one another, or to remember what temperature to cook the lamb at.  Most of the time, I look up the recipe, survey the contents of the fridge and pantry, then I put together a facsimile of the recipe - it could have any wierdo thing in it before it's done! And, if it's something I make a lot (like bread), I come up with my own way of doing it.  So, here is MY way to make this meal... your pantry (and imagination) may vary:

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Moose Manor Pulled Pork
Feeds a hungry crowd, approx 12 folks

1 (5 pound) pork pork shoulder
1 onion, thinly sliced
3 (12 ounce) cans of root beer
2 c Hickory barbecue sauce
2 t. Hickory Liquid Smoke (optional)




carnivoreandvegetarian.com
1. Place the thinly sliced onion in a layer on the bottom of the crockpot, sit the pork roast on top of that layer of onion, and pour the root beer over the meat. Cover and cook for 6 hours on high or until pork shreds easily with a fork.

2. After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the liquid smoke and barbecue sauce over the pork and stir to combine.

3. Serve on fresh rolls topped with a heap of slaw.

.

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Apple and Yogurt Coleslaw
(adapted and Moosified from Bon Appetit)
Serves 12

    5 c. shredded green cabbage
    2 medium granny smith apples, diced 
    1 c. diced fennel bulb (optional - goes
    great with the tart apples)
    1/2 c. diced red onion
    1 c. nonfat Greek yogurt
    1/2 c. mayonnaise
    2 T. distilled white vinegar
    1 T. fresh lemon juice
    2 t. grated garlic
    Kosher salt, freshly ground pepper


1. Combine cabbage, onion, apple, and fennel in a large bowl. Toss to mix well.

2. Whisk yogurt, mayo, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper. 

3. No more than 20 minutes before serving, add dressing to suit (adding earlier will result in a soggy slaw) and toss to evenly coat. I like mine a little dryer than most so I don't need a ton of dressing.

DO AHEAD: Make slaw mix and dressing to hold in separate bowls, cover, then chill.


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Hand Rolled Yeasty
Sandwich Buns
This recipe makes tasty bread!
Serves 12

1 T. active dry yeast
1/4 c. sugar (or 1 T Agave Nectar)
1 c. water at 115 degrees
1 egg
1 t. salt
3 1/2 c. all purpose flour

1. Place yeast and sugar in mixing bowl, add warm water, give a little stir and let it bloom for 5-10 minutes

2. Combine egg and salt and whip with a fork until well mixed


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3. Once yeast has bloomed, add egg mixture, then flour into mixing bowl, mix well.  Knead with lightly floured hands until dough leaves sides of bowl, about 1 minute

4. Remove dough from mixing bowl using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.

5. Grease large cookie sheet with shortening. Divide dough into 12 equal pieces. Using greased hands, shape each piece into a ball. Place 2 inches apart on cookie sheet.

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6. Cover and let rise in warm place for approx 2 hours or until tripled in size (about the size of a standard hamburger bun). MooseTip: cover the dough-balls with plastic wrap topped by a dishtowl, then place a casserole dish of hot water in the bottom of a cold oven, slip your cookie sheets onto the racks and close in all that steamy, yeasty goodness until they reach the right size.

7. Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Serve warm, or cool on wire rack.
 

DO AHEAD TIP: After you have shaped the dough into rolls and placed them on the cookie sheet, cover with plastic wrap. You can refrigerate them 4 hours up to 48 hours. Before baking, remove rolls from the refrigerator and follow remaining directions (starting with #6) 


Not pictured, but certainly enjoyed alongside the pulled pork sandwich last night:

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Garlic-Moosebreath
Brussels Sprouts
Serves 2 (or one hungry Moose)

2 handfuls of Brussels Sprouts, halved
2  T. (or 3, whatever) Butter
2 garlic cloves (or more!), minced
Sea Salt



1. Melt butter in medium frypan

2. Add Brussels Sprouts halves, garlic, and salt to taste

3. Over medium-low heat, cover pan and cook for 3 minutes to soften sprouts.  Once they're a Cyndi Lauper bright green, uncover and turn heat up to medium.  Toss and brown until the edges are golden.

4. Enjoy!


OK, I hope you make these recipes your own and manipulate them in a way that makes your tummy sing!  Be well, do good cooking, and keep in touch.
2 Comments

Hurricane Sandy: The Frankenstorm (Day 1)

10/29/2012

0 Comments

 
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Twitterpic: @warrenellis
Hurricane Sandy has made landfall on the East Coast and it's colliding with a NorEaster to wreak havoc over 7 states.  Most of us are getting heavy gushers of rain, and if you're anywhere near the waterfront then you're experiencing amazing storm surge and crippling flooding.  Western Maryland, parts of Virginia and West Virginia are having white out blizzard conditions and at the time of this writing there was already 3 feet of snow in WV.

Last night and this morning in Southern Maryland we had buckets of rain and some high winds.  for the last couple of hours we've had a lull in the wind.  The worst is supposed to arrive at 2am tomorrow morning.  While the wind was down and I didn't have to worry about sideways rain, I went outside to take some video.  It's not the best quality since I have my phone shoved in a ziplock baggie and it's also getting speckled by raindrops.- plus I'm tromping around in my rubber boots making it a bit unsteady.  But so far, we've not sustained any damage.  There hasn't been (knock wood) any trees down in my yard or large branches.  We heard some loud cracking and crashing in the neighboring woods, but there isn't anything that will be crushed in those parts of the property.

I'm happy to say that these video's are very boring :)  Here's the front yard:

Then I went back to the barnyard to take some video of the animals.  The waterfowl are acting like it's just any other day (rain? what rain?).  They're staying inside the small duckyard and not venturing out into the rest of the barnyard, but otherwise they're acting like it's nothing to worry about.  The Muscovy are less thrilled and look a little miserable out there with their necks scrunched down just sitting like a bunch of dummies in the rain.  Some of my smarter Muscovy hens are hanging out inside their loft staying dry and, clearly, much warmer.

The chickens are pretty unhappy about the deluge.  They're mostly keeping inside the henhouse.  A few of the juvenile girls are making runs back in forth from one protected area to another, and a few brave souls are going on with business as normal and looking like a bunch of drowned rats.

Here's the barnyard:
Ocean City MD storm surge
AP News Pic

This is why I like to visit the beach but I don't want to live at the beach.  This nasty mess is a combination of surf foam and wet sand flying around like cotton candy and coating everything in sight.  Gross.



I'll keep you posted as new pictures or video are taken.  Like I said, so far we're doing quite well, just a lot wet and without power but I think we're set to deal with that just fine... at least until we run out of beer.

0 Comments

My 5th Annual Low-Country Boil

10/9/2012

0 Comments

 
Moose Manor Low Country Boil
Every year in September (or occasionally October) we host a Low-Country Boil at the farm to gather friends, family, and our extended farm family together for a merry MooseMeet before the weather officially cools off for the year.  It's a fine time to take a short break to assess the change of seasons, kick up our heels momentarily, then dive head first into autumn!

I'd like to kick this post off by thanking my good friends Alisa Harkins and Bonnie Aills for their dynamite photography skills, as I had my hands full during the event and was forced to relinquish my camera.  Thank you, ladies - a fine portrayal!

Photo from: thelightnc.com
While we're officially high of the Low-Country here in Southern Maryland, we Mooseherders continue to refer to this as Frogmore Stew - you may say Beaufort Boil in your neck of the woods - either way I'm sure we can agree to call this one-pot-wonder delicious fun!  The bigger the crowd the bigger the pot... and this here is a 2-potter.

This is usually my largest MooseMeet of the year with about 50 folks... and certainly the one with the best atmosphere...I surely do love those twinkly lights!  And I love autumn,  there's just something about the crispy little breezes that blow through in late September that let you know fall is coming.  I always thought it was the faint scent of pencil shavings but I'm officially too old to lay out such a claim - LOL! 

Boat Drinks

Instead, I present for your appraisal, the comforting aroma of Frogmore Stew with that luxurious yet down-home fragrance of shrimp and crawdaddies cooking up with tasty Cajun sausages and veggies.  I serve this up with a nice big plate of specially prepared cornbread - moist, sweet, and full of chunky bits of corn kernels.... mmmmm!

Between arriving and eating, while you visit with your neighbors, enjoy the fine southern music, and inhale the intoxicating piquancy of boiling low-country spices and seafood, you can imbibe on the homemade sangria to kindle your appetite.  We call 'em 'Boat Drinks' but, I warn you, there are no tiny umbrellas to protect you when you're up a beer river without a paddle...

D & B fearlessly brace against the steam and hot cascades of water to deliver the main dish

Then, before you know it, the main dish is served: Boiling crawdads, shrimp and veggies are poured out of a couple of heavy pots we've had heating on the fire!  Stand back while the hot water cascades over the sides... there's lots of good grub for everyone to dig into,


Ahhhh... this right here is the fun part, folks!

B weaves his cajun magic over the Frogmore Stew
Right before the hungry crowd descends, we add more of that red magic seasoning to top off the boil.... sorry but the incantations remain a closely guarded secret.

These larger affairs usually require two separate firepits so everyone can get the opportunity to wield a sharp poking device and stand/sit close enough to enjoy an interesting conversation and the warmth of the fire.  We've strategically placed the 'mobile fire' around the main dining area so that folks can wander from one entertaining group to another, there's never a dearth of diverse dialogue irreverently dancing about... there are some fun story-tellers in this group! 

For those few of my wonderfully effervescent friends who missed the event this year - we missed you too!  Hurry back next fall.  For all those treasured friends who were able to help us eat all this food, entertain all these guests, and drink all the beer, thank you!  I hope we have a standing date for next September.

Frogmore Stew
Delicious Frogmore Stew!
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MooseHerder for the Day
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    Dana

    About Farmrgirl

    Small town Calif. farm-girl leaves the ranch behind for many years of adventure at sea, travels the world, then moves to Washington DC in 2007 where she finds the perfect homestead to settle down: acres of secluded Southern Maryland woods where she goes granola by raising her quality of life, Mastiffs, ducks, chickens, and tomatoes {& one Bengal kitty}... sustainably.


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