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South Texas Tartar Sauce

Prep Time: 15 Minutes

An important part of this recipe is to ensure that all ingredients have been finely minced together.

2 tablespoons finely chopped onion
2 tablespoons finely chopped dill pickle
5 pimento-stuffed green olives, drained
and minced
1 tablespoon minced fresh parsley
1 cup mayonnaise

Once you have chopped the onion, dill pickle, olives and parsley, combine them all together and continue to mince until finely blended. Spoon mayonnaise into a serving bowl, and stir in the minced mixture. Cover and refrigerate until ready to serve.

Servings: 16

Author: admin -  Date: 26 Oct 2014 08:40
Category: recipes -  Visits: 522

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Deep Fried Southern Oysters


2 quarts vegetable oil for deep frying
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
12 ounces shucked oysters, drained
2 eggs, lightly beaten
3/4 cup fine bread crumbs


Heat deep fryer to 375 degrees F (190 degrees C)
Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve hot

Serves 4

Author: admin -  Date: 26 Oct 2014 08:34
Category: recipes -  Visits: 762

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  • 3 Haas avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Author: admin -  Date: 26 Oct 2014 08:32
Category: recipes -  Visits: 542

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Shrimp Etoufée

Shrimp Etoufée

This dish begins with a roux – or the browning of flour in a fat or oil for use as a thickening agent. 

1 cup fish stock or clam juice (any broth will do)
1/2 teaspoon basil
1/4 teaspoon thyme
1 bay leaf
1 pound shrimp, peeled
1/2 cup chopped scallions, including the greens
4 tablespoon Louisiana Hot Sauce
1 small green Bell pepper, diced
1/3 cup vegetable oil
1/4 cup flour
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, diced
2 medium tomatoes, peeled and chopped (do not substitute with canned tomatoes)
freshly ground black pepper and salt to taste

To make the roux: heat oil in a heavy skillet over medium heat (not high!) until hot. 
Gradually stir in the flour and stir constantly until the mixture turns medium brown. 
Be very careful you don’t burn roux. This could take 20 minutes. If you see dark flecks forming in the roux, its burnt and it is best to throw it out and start over.

Sauté the onions, garlic, celery, and bell pepper in the roux for five minutes. 
Add the tomatoes, stock, basil, thyme, and bay leaf. 
Bring to a boil, stirring constantly. 
Reduce the heat to low and simmer for fifteen minutes or until it thickens to a sauce. 
Add the hot sauce, shrimp, and scallions and simmer for an additional five minutes or until the shrimp are cooked. 
Salt and pepper to taste. 
Remove the bay leaf and serve over cooked rice.

Serves 3 - 4

Author: admin -  Date: 26 Oct 2014 08:42
Category: recipes -  Visits: 576

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Pulled Pork Chiles Rellenos

4 large Poblano chiles
3⁄4 lb. smoked pulled pork
1 4 oz. can diced green chiles 
1 1⁄4 cups cooking olive oil
1⁄2 red onion, diced
1⁄2 cup Monterrey jack cheese, grated
Salt and freshly ground black pepper
1 cup flour
3 eggs
1/2 cup home made red chile sauce

Place a rack about 4 inches from the broiler element and preheat. Lay chiles on a baking sheet in a single layer and broil, turning once, until they just begin to blacken and blister, about 5-7 minutes on each side. Put the chiles in either a closed paper bag or to a large bowl and cover tightly with plastic wrap. Let the chiles steam for 20 minutes or so. Peel off and discard the charred skin from of chiles, leaving the stem attached. Using a small knife, make a 2"long lengthwise slit near the top of each chile to form a pocket, and carefully remove the seeds without making the slit any longer. Set the chiles aside and allow them to cool. 

Add the chopped onion and a little oil to a medium skillet over medium heat and sauté until softened, but do not caramelize.  Add in the chopped green chiles, and after mixing with the onions add in the pulled pork and enough liquid to make a moist filling.  Heat until well-combined, stirring occasionally. Transfer the filling to a large bowl. Let it cool slightly, and then add in the cheese, season with salt and pepper to taste, and stir to combine.

Stuff each chile with the mixture. Set chiles aside.  Put flour into a wide, shallow dish, and put the eggs into a large bowl and beat until well blended. Heat the remaining oil in a large nonstick skillet over medium-high heat.

Two at a time, dredge the chiles in flour, shaking off excess, then dredge in egg mixture, then back in flour and transfer to skillet. Fry chiles until golden brown on all sides, about 8 minutes total. Transfer chiles to a paper towel–lined plate to let drain.

Sprinkle with salt. Serve immediately, topped with red chile sauce and shredded cheese.


Red Chile Sauce

6 dried  Ancho chiles
15 dried mild red New Mexico chiles
2 to 4 tomatillos, depending on size
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon lard or bacon fat 

Remove stems and seeds from the dried chiles. Rinse in cold water. Place chiles in a saucepan and cover generously with water. Bring pan to boil, remove from heat, cover and let stand about 30 minutes or until the chiles are tender. Meanwhile, place the husked tomatillos in a small saucepan with just enough water to cover. Bring to boil, reduce heat, cover and simmer gently for 5 to 10 minutes or until very tender.
Place the chiles with the tomatillos in a blender, along with about a cup of the water the tomatillos were simmered in. Blend until pureed. Process the chili sauce through a china cap or food mill to remove any seeds and skin. Return to saucepan at a low simmer, and add the remainder of the ingredients.

You can use this as the basis for chile con carne, enchiladas, tamales, menudo, posole or chilaquiles. Double or triple the quantities, depending on how much you need. Add chicken broth or water to get the desired consistency if sauce is too thick.

Author: admin -  Date: 26 Oct 2014 08:20
Category: recipes -  Visits: 554

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