Carmel Farmers Market

Carmel Farmers Market
RECIPES
The Carmel firefighters "Firehouse Cook-off" winning Recipes:

FIREFIGHTERS WINNING RECIPE - 2008
Firefighter COOK-OFF Station 41

Pulled Pork BBQ
by Andrew Wyant

Rub

½ lb brown sugar
¼ lb white sugar
3 T course ground black pepper
2 T salt
2 T powdered ginger
1½ T garlic
1½ T onion salt
1 T dry mustard
½ T ground red pepper
½ T crushed red pepper
½ T cumin
½ T paprika
¾ t thyme

Sauce

Open Pit BBQ Sauce
Brown sugar
Honey

Use any amount of pork loin (the other white meat) you desire. Mix rub ingredients together and coat entire loin liberally. Smoke 3-4 hours in smoker using water soaked hickory chips and filling water pan half/Coca cola and water. Make sure interior temp. reaches 140*F. After meat is smoked thoroughly and cooled, cut into 1” slices making sure you sample frequently and in large quantities. Slices should be placed into large

Sauce pan covered and simmer with 1/3 BBQ sauce. Simmer until meat begins to fall apart, about 1 hour. You can assist meat by stirring and poking frequently with a blunt instrument. Once meat is shredded to your liking, add remaining BBQ sauce to your desired wetness.

No amounts are given for the sauce because none is ever used (we cook to taste and smell) but because I know you’ll want an amount, an estimate would be one large container of Open Pit, 1 ½ cups of brown sugar and 1 cup of honey. Whatever amount you decide on, make sure you cook the mix on low for the duration of the loin cooking process - 4 hrs. This will make the flavors combine and create a candied effect.

Notes: This process takes some time, I’ll not deny, but if you approach it less like a Wednesday night meal and more like a Saturday afternoon journey, along with your favorite beverage, it will be an adventure. And you will quite possibly still be eating it Wednesday night unless you make it a neighborhood affair, which I highly recommend. This recipe also accommodates Vidalia onions and green peppers very well.

Farmer’s Market Cook-off 2007
CFD Station 41

Western Omelet Casserole:

Ingredients:
1 lb. Package Medium Sausage
4 Slices white bread (tear into small pieces)
6 eggs
2 cups milk
1 teaspoon salt
1teaspoon dried mustard
½ cup green bell pepper (chop into small pieces)
½ cup red bell peppers (chop into small pieces)
1 small jar of real bacon bites
2 cups cheddar cheese

Directions:
Brown and drain sausage, beat eggs, then mix all ingredients together, and pour into a greased 9 X 13 pan and spread out evenly. Store in fridge overnight. When ready bake at 350 degrees F for 45 minutes.

Hearty Christmas Morning Casserole
(Serves 12)

Ingredients:
White bread with crusts removed
1 lb. Brown Sugar Deli Ham
Large bag Shredded Sharp Cheddar Cheese
6 Eggs
2 ½ cups milk
½ of a chopped Vidalia onion
½ of a chopped Green Pepper
½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Dry Mustard
1 to2 teaspoons Worcestershire
Dash Tabasco
¼ lb melted butter
Cornflakes

Directions:
Preheat oven to 350 degrees F. Grease a 9 X 13 pan. Layer pan with bread, ham, cheese, then bread again (like a sandwich). Spread chopped green pepper and onion on top of bread, along with some cheese. Place milk in bowl or blender, add eggs, spices, and beat together. Pour over mixture and cover. Refrigerate overnight. (If frozen thaw in fridge over night). Before baking, melt butter- combine with crushed cornflakes and spread on top of mixture. Bake for 1 hour, let stand 10 minutes.
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Baked French Toast Casserole:

Ingredients:
1 loaf French bread (13 to 16 ounces)
Butter, for pan
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar
1 tablespoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
Dash salt
Praline topping, recipe follows
Raspberry Syrup, recipe follows

Directions:
Slice French bread into 20 slices, 1-inch think each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 X 13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with raspberry syrup.

Praline Topping:

Ingredients:
½ pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg

Directions:
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Raspberry Syrup:

Ingredients:
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)

Directions:
Combine all ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

The Above Recipe is from:
Food Network
Episode: IPO104
© 2006 Television Food Network, G.P.

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Buffalo Spaghetti Sauce

3lbs ground buffalo

1.5lbs sweet italian sausage ] season

to taste and brown with 3 med onions and olive oil

tomato sauce and tomato paste

mushrooms and yellow bell peppers

and secret ingredients

Apple Pies

1 pie crust

5-6 apples

flour sugar cinnamon small tapioca and nutmeg

layer apples and dry ingredients

3 pads of butter

bake at 375 for 90 minutes take off foil and brown crust for 10 minutes take out and cool

and secret ingredients

Other Recipes of Interest:

Julie's Homemade Salsa
Ingredients:
2 Tbsp. oil
tsp garlic powder
2Tbsp. vinegar
2 to 3 medium tomatoes, chopped fine
1 green pepper chopped fine
1 small can chopped green chilies
1 small onion, chopped fine
2 small cans chopped black olives (optional)
Mix all ingredients in a medium bowl. Chill and serve Expanded Food and Nutrition Program, Purdue Cooperative Extension Service, page 41Top

Chunky Tomato-Citrus Salsa
Ingredients:
2/3 c Chopped ripe tomato
1/3 c Chopped honeydew melon
1/3 c Chopped fresh pineapple or 8 oz can
crushed Pineapple, drained
1 Tbsp Finely chopped fresh Cilantro
3 Tbsp. Fresh lime juice
1 t Olive oil
1/4 tsp Salt
Directions:
In small bowl, combine all ingredients: mix well. Cover with plastic wrap; let stand at room temperature 15 minutes. Serve as a relish for grilled fish or meat.
Makes 1 1/4 Cups
www.recipesource.com

Honey Strawberry Salsa
Ingredients
1-1/2 cups diced sweet red pepper
1 cup sliced fresh strawberries
1 cup diced green bell pepper
1/4 cup chopped jalapeno peppers
2 Tbsp finely chopped cilantro
1/3 cup Honey
1/4 cup fresh lemon juice
2 Tbsp lime juice
1/2 tsp dried chili pepper seeds
1/2 tsp salt
1/4 tsp pepper
Directions:
Combine all ingredients in glass container, mix well. Cover tightly and refrigerate overnight to allow flavors to blend. Serve over grilled meat.
Copyright 1998 Sue Bee Honey. All rights reserved

Apple Salsa with Cinnamon Chips
Ingredients for Salsa:
2 medium tart apples chopped
1 cup chopped strawberries
2 medium kiwi fruit, peeled and chopped
1 small orange
2 Tablespoons brown sugar
2 Tablespoons apple jelly, melted
Chips:
8 flour tortillas(7 or 8 inches)
1 Tablespoon water
1/4 cup sugar
2 teaspoons ground cinnamon
Directions:
In a bowl, combine apples, strawberries and kiwi. Grate orange peel to measure 1-1/2 teaspoon. Squeeze juice from orange. Add peel and juice to apple mixture. Stir in brown sugar and jelly. For chips, brush lightly with water. Combine sugar and cinnamon, sprinkle over tortillas. Cut each tortillas into 8 wedges. Place in a single layer on ungreased baking sheets. Bake at 400 degrees for 6 to 8 minutes or until lightly browned. Cool. Serve with Salsa.
Recipe taken from "Country Woman" magazine - Sept. Oct. 1997,(www.virtualcities.com)