Brokeback Mountain: Our Community's Common Bond > Brokeback Mountain Fan Fiction & Poetry
Through the Veil of Time
LazyLJack:
Hi Everyone,
I heard from Leslie (MaineWriter) that there were lots of requests for my Porcupines recipe. Wow! This is just everyday food for Ennis and me, but if you folks want to make 'em, have at it. It is basically the recipe from the Joy of Cooking with a few "twists" I have added over the years. Enjoy!
Jack's Porcupines
loved by Junior, detested by Jenny, tolerated by Ennis because he ain't a cook
Mix together:
1 lb. ground beef
1/2 cup bread crumbs (I like the Italian seasoned, by Progresso)
1/2 cup uncooked white rice (not the quick cooking kind or instant)
1 egg
3/4 teaspoon salt
1/4 teaspoon paprika
optional: 2 tablespoons chopped green peppers
note: Ennis isn't real fond of green peppers, so I usually substitute 2 tablespoons chopped onion. I also add a clove or two of crushed garlic, which wasn't in the original recipe.
Using your hands, make medium size meatballs.
To cook, you have a few choices. I usually place the meatballs in a shallow baking dish. Pour a jar (15 1/2 oz) of spaghetti sauce (I like Barilla) over the meatballs. Cover and bake at 350 degrees for 45 minutes. Uncover and cook for an additional 10 minutes or so. Sometimes I'll sprinkle cheese on top for this last 10 minutes of baking. They have packages of grated cheese in the store. I like the "Italian Cheese Blend" myself. Works well for this recipe.
Alternatively, you can brown the meatballs in a skillet, then pour the spaghetti sauce over, cover and simmer until done--about 30 minutes. This adds the extra step of browning which I think is a pain in the ass. You can also just cook them in the skillet with the sauce, no browning first, but then they look a little pale, I think.
I usually serve with a tossed salad and garlic bread.
Makes enough to serve 4, or for the 2 of us, we always have leftovers.
Hope y'all like this.
Jack
Lazy L Farm
Quanah, TX
opinionista:
--- Quote from: LazyLJack on September 10, 2006, 06:02:38 pm ---Hi Everyone,
I heard from Leslie (MaineWriter) that there were lots of requests for my Porcupines recipe. Wow! This is just everyday food for Ennis and me, but if you folks want to make 'em, have at it. It is basically the recipe from the Joy of Cooking with a few "twists" I have added over the years. Enjoy!
Jack's Porcupines
loved by Junior, detested by Jenny, tolerated by Ennis because he ain't a cook
Mix together:
1 lb. ground beef
1/2 cup bread crumbs (I like the Italian seasoned, by Progresso)
1/2 cup uncooked white rice (not the quick cooking kind or instant)
1 egg
3/4 teaspoon salt
1/4 teaspoon paprika
optional: 2 tablespoons chopped green peppers
note: Ennis isn't real fond of green peppers, so I usually substitute 2 tablespoons chopped onion. I also add a clove or two of crushed garlic, which wasn't in the original recipe.
Using your hands, make medium size meatballs.
To cook, you have a few choices. I usually place the meatballs in a shallow baking dish. Pour a jar (15 1/2 oz) of spaghetti sauce (I like Barilla) over the meatballs. Cover and bake at 350 degrees for 45 minutes. Uncover and cook for an additional 10 minutes or so. Sometimes I'll sprinkle cheese on top for this last 10 minutes of baking. They have packages of grated cheese in the store. I like the "Italian Cheese Blend" myself. Works well for this recipe.
Alternatively, you can brown the meatballs in a skillet, then pour the spaghetti sauce over, cover and simmer until done--about 30 minutes. This adds the extra step of browning which I think is a pain in the ass. You can also just cook them in the skillet with the sauce, no browning first, but then they look a little pale, I think.
I usually serve with a tossed salad and garlic bread.
Makes enough to serve 4, or for the 2 of us, we always have leftovers.
Hope y'all like this.
Jack
Lazy L Farm
Quanah, TX
--- End quote ---
hey Jack welcome to Bettermost! Thank you for the recipe. It sounds delilcious! ;D
LazyLJack:
--- Quote from: opinionista on September 10, 2006, 06:11:21 pm ---hey Jack welcome to Bettermost! Thank you for the recipe. It sounds delilcious! ;D
--- End quote ---
If there are other recipes that catch your fancy, just let me know.
Jack
Lazy L Farm
Quanah, TX
PS, how do you guys do all that stuff with the pictures and signatures and shit?
Jeff Wrangler:
Hey, Jack?
What was that other thing you made? Something "Mongol"? "Mongolian," maybe?
You still got that recipe?
Thanks, friend!
ptannen:
--- Quote from: Jeff Wrangler on September 11, 2006, 09:29:01 am ---Hey, Jack?
What was that other thing you made? Something "Mongol"? "Mongolian," maybe?
You still got that recipe?
Thanks, friend!
--- End quote ---
Jeff -
From what I've read about Ennis' reaction, I don't think Jack still has the recipe, because it he did, Ennis would have shredded and thrown it out! :laugh:
Jack -
I can't believe this, but I've been makin porcupines for years! This must be a "gay thing!" ;)
However, since I live in California and not Texas or Wyoming, I've modified the recipe so that it is more "heart healthy." :) I substitute 1 lb. ground turkey for the ground beef (although I know you may not want to do this since I know you have bad associations with turkey). I use egg substitute instead of the egg. Sometimes I use brown rice instead of white rice, but then the porcupines need to be cooked a little longer. I do like your idea about the garlic and will have to try it!
I also like your idea about baking them. I've been cooking em on top of the stove in a big saucepan, but unless I stir things up quite often, they burn on the bottom - worse than Ennis' bacon! ;)
I use a simple spaghetti sauce and do not add cheese, again to be "heart healthy" (I want me and my pardnr to live to be 100!)
They do go well with tossed salad and bread. Also good with cooked cabbage, unless you or your pardnr have problems with gas. ;)
We also have leftovers. They are good sliced (easy to do after bein refrigerated) and put in sandwiches . . . mmmmmm! :)
Pete
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