Category Archives: Meat, Poultry and Fish

Fried Spam

I’m not kidding. I had this with fried potatoes and green beans for supper as a kid. As a camper meal this was a supper saver many times.

1 can Spam
2 eggs
1 pkg saltine crackers
Salt
Pepper
Oil – to fry

Crush saltine crackers until very fine add salt and pepper, mix well. Beat eggs until foamy
Slice spam into slices. Dip in egg and roll in crackers.

Heat oil in skillet to medium high add the dipped spam and fry until golden brown (3 minutes)
reduce head a touch turn and fry second side.

Pollock Dish

My Aunt MaryLou Fringer made this for my daddy when I was about 12 and it became one of his all time favorites. He loved this dish with fresh biscuits. Use a cast iron skillet if you have one.

2 lb Hamburger
1 sm Onion – chopped
1 can Whole Kernel Corn (drained)
2 cans Vegetable Soup
2 cans Tomato Soup
1 C Cooked Barley
Salt
Pepper
Chili Powder (to taste or Sriracha hot Sauce)

Preheat oven to 375º
In a large skillet brown hamburger and onions – drain any fat. Add all remaining ingredients, mix completely. Bake for 1 hour.

Antelope Wat (stew)

Ethiopia – Antelope Stewed in Red Pepper Sauce

2 lb. lean boneless Antelope (elk, deer, beef), cut into 1″ pieces
2 Onions, finely chopped
1/3 C Niter Kebbeh (Spiced Butter)
2 cloves Garlic, minced
1 tsp finely chopped Ginger Root
1/4 tsp ground Fenugreek
1/8 tsp ground Cloves
1/8 tsp ground Allspice
1/8 tsp ground Nutmeg
3 T Paprika
2 T Red Pepper Paste (aka Spice Paste, Berbere)
2/3 C dry Red Wine
1/2 C Water
8 oz Tomato Sauce
Juice of 1 Lemon – retain lemon to add to stew
2 tsp Salt
Black Pepper
4 Boiled Eggs

In a large stewpot, cook the onions over moderate heat for about 5 minutes, or until they are soft and dry. Do not let brown or burn.

Stir in the niter kebbeh. When it heats up, add the garlic, ginger, fenugreek, cloves, allspice, and nutmeg. Stir well. Add the paprika and berbere, and stir for 3 minutes. Add the wine, water, tomato sauce, and salt, and bring the mixture to a boil. Add the meat and turn the pieces around in the sauce to coat. Cover the pot and simmer the beef for about 1 hour over low heat. Season with black pepper.
4 hard-boiled eggs

Salt and Pepper antelope piece
In a heavy cast iron skillet or enamel stewpot, dry cook the onions over moderate heat for about 5 minutes. Do not let brown or burn (This dry fry method releases a slightly smokey flavor). Stir in the butter (niter kebbeh). Then add the garlic and spices. Stir well. Add the berbere and paprika, and sauté for 3-4 minutes. Pour in the wine and water and bring to a boil. Cook briskly, uncovered, for about 5 minutes.

Place antelope pieces into the simmering sauce, turning the pieces about until coated on all sides and the lemon you squeezed. Reduce the heat, cover, and simmer for 30-45 minutes. (It’s a stew you can let it cook up a bit, adding a water if liquid cooks down) **Here’s when you can a diced carrot, potato, and/or Bell Pepper to add more veggie base, you might need to adjust liquid)

Meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4″ into the egg all over the surface. After the meat has cooked, add the eggs and turn them gently in the sauce. Cover and cook the Lope Wat for 15 more minutes. Add pepper to taste.

Serves with Green and yellow peas, spicy lentils, cooked greens, stewed carrots, fit fit salad, and flat bread (injera if you can find it)

Chicken Dora Wat

Ethiopia – Chicken Stewed in Red Pepper Paste (Doro Wat)

One 2-1/2 lb. chicken,cut into 8 serving pieces
2 tablespoons fresh lemon juice (keep lemon aside)
2 teaspoons salt
2 onions, finely chopped
1/4 cup Niter Kebbeh (Spiced Butter or clarified butter)
3 cloves garlic, minced
1 teaspoon finely chopped ginger root
1/4 teaspoon ground fenugreek
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/4 cup Red Pepper Paste (aka Spice Paste, Berbere)
2 tablespoons paprika
1/4 cup dry red wine
3/4 cup water
4 hard-boiled eggs
Freshly ground black pepper

Rinse and dry the chicken pieces. Rub them with lemon juice and salt. Let sit at room temperature for 30 minutes.

In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes. Do not let brown or burn (This dry fry method releases a slightly smokey flavor). Stir in the butter (niter kebbeh). Then add the garlic and spices. Stir well. Add the berbere and paprika, and sauté for 3-4 minutes. Pour in the wine and water and bring to a boil. Cook briskly, uncovered, for about 5 minutes.

Pat the chicken dry and drop it into the simmering sauce, turning the pieces about until coated on all sides and the lemon you squeezed. Reduce the heat, cover, and simmer for 30-45 minutes. (It’s a stew you can let it cook up a bit, adding a little chicken broth if liquid cooks down)

Meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4″ into the egg all over the surface. After the chicken has cooked, add the eggs and turn them gently in the sauce. Cover and cook the doro wat for 15 more minutes. Add pepper to taste.