Delicio Recipe List

I am participating in a year long  Food In Jars Mastery Challenge  hosted by Marisa from  Food in Jars , and the February challenge was Salt Preserving! There were a host of ways to use salt. I have several ways that I used it, including this method of salt curing egg yolks! Salt curing egg yolks, solidifies and preserved the yolk. There is no definite "shelf" life, but in the recipe/instructions I followed, the author commented that he had some he had stored up to a year. The yolks were still good. There really isn't a need for a recipe. You just need a container, eggs, salt and cheesecloth. I followed the instructions provided by Hank Shaw of Hunter~Angler~ Gardener~Cook . It is a very simple process. The hardest part is waiting which takes patience, something I am short on sometimes!  Separate the yolks from the whites. (Save the whites for another recipe.) Pour a bed of salt, and nestle the yolk in the salt. Cover completely with salt, cover loosely and refrigera...

I am participating in a year long Food In Jars Mastery Challenge hosted by Marisa from Food in Jars , and the February challenge was Salt Preserving! There were a host of ways to use salt. I have several ways that I used it, but this recipe is the quickie recipe that only takes an hour or so to complete, start to finish. I decided to infuse salt with citrus and herbs.  1 lemon 2-4 cloves garlic* 1/4 tsp course black pepper, or more to taste 1 cup kosher salt Zest lemon in a shallow oven-proof dish.** Mix salt in with the lemon. Juice the lemon and add to the salt. Run the garlic through a garlic press and add it to the salt also. Mix the salt, lemon zest, lemon juice and garlic. Use a fork or your fingers to work the salt as much as possible. Preheat the oven to 170 degrees. Place the lemon salt in the oven for about an hour to dry out the salt. (When it's done, it will be rock hard with no moisture left.) Prop the oven door open with a wooden spoon to provide ventilation for prop...

If you are from my area and have been to the Sumter County Fair, you know exactly what I'm talking about when I mention the Potato House! Many people wait every year for the fair to come to town around the end of September, beginning of October, so they can sample all the fair foods! My favorite was always the french fries at the Potato House. Long, straight, square cut, deep fried potatoes that are perfectly salted and served with your choice of condiments. Whether you are a purist and like them oh natural, or you like malted vinegar or ketchup, it's up to you! Just step up and get your cone of fries and move on to the fixin's table! These potatoes are deep fried in a large batch and fried for about 4-5 minutes or until floating and golden brown. There is not time to fry them at a low temperature and then re-fry them at another temperature! Drop 'em. Drain 'em. Wrap 'em and serve 'em! That's how they roll! 4 large Russet potatoes, peeled Vegetable oil K...