THE JUNGLE COOKBOOK

BEVERAGES	CASSEROLES	MAIN DISH	POTATO	SNACKS & DIPS
BREADS	COOKIES	MEALS	SALADS	SOUPS
BREAKFAST	DESSERTS	MEATS	SANDWICHES	VEGGIES
CANDY	LOW FAT	PASTA	SAUCES

CONVERSIONS COOK LINKS HOME PAGE

MEATS

Chicken (Also see "Main Dishes")

	Beer Can Chicken (grill)
	Pecan Baked Chicken
	Herbed Chicken
	Kentucky Fried Chicken & Cream Gravy
	Kid-Friendly Kebabs
	Oven Fried Chicken
	Rosemary Chicken with Pasta (Crockpot Meal)
	Southern Fried Chicken

Meat Loaf

	Bacon, Egg and Cheese Meat Loaf
	Magnificent Meat Loaf
	No Mix "Meat Loaf"
	Quaker's Prize Winning Meat Loaf (Microwave variation included)

Pork

	CHAMPIONSHIP PORK BUTT (Boston butt/Pulled Pork)
	City Chicken
	Pork Roast (excellent)
	Pork Chops
	RIBS RIBS RIBS RIBS < OUR RECIPE - OHHHHHHHHH YUM!)
	BBQ Ribs

Beef

	Osso Buco (Sandra Lee)
	Taco Seasoned Steak
	Beef Brisket, Texas

RUBS and SAUCES

	Chile-Coffee BBQ Sauce
	Kansas City-Style BBQ Sauce
	Cajun Rub

OSSO BUCO

	4 center cut veal shanks, rinsed, and patted dry
	Salt and freshly ground black pepper
	1/2 cup all-purpose flour
	3 tablespoons olive oil
	2 cups chopped turnips
	1 cup diced celery (2 ribs)
	2 cups frozen sliced carrots
	1 cup frozen pearl onions
	1 (14.5-ounce) can diced tomatoes (recommended: Muir Glen)
	1 1/2 cups chicken stock
	1/2 cup white wine
	2 teaspoons Italian seasoning (recommended: McCormick)

Use kitchen twine to tie the veal shanks around the circumference and season with salt and pepper. Dredge them in the flour and shake of any excess.

Heat a large saute pan with the 3 tablespoons of olive oil over high heat. Add the floured shanks and brown on both sides, about 4 minutes per side. Remove to plate.

Combine turnips, celery, carrots, pearl onions, and tomatoes in the bottom of a preheated 5-quart slow cooker. Place veal shanks on top of vegetables.

In a small bowl, stir together the chicken stock, red wine, and Italian seasoning. Pour into the slow cooker over veal shanks.

Cover and cook on LOW setting for 8 to 10 hours.

Strain and remove the fat from the cooking liquid. Serve as a sauce on the side.

BEER CAN CHICKEN

The Rub:

	2 tablespoons smoked paprika
	2 tablespoons salt
	2 tablespoons onion powder
	1 tablespoon cayenne pepper
	1 tablespoon ground cumin
	2 teaspoons dried thyme
	2 teaspoons dried oregano
	2 teaspoons black pepper
	2 teaspoons garlic powder

The Chicken:

	4 pounds chicken, washed and dried
	Vegetable oil
	Beer Can Chicken Rub
	1 (12-ounce) can beer

For the chicken rub:

In a small bowl mix all the ingredients together and use for the grilled chicken. You can store extra rub mixture in an airtight container for up to 6 months.

For the chicken:

Preheat your grill to medium-high heat.

Rub the chicken and its cavity down with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours, or until an instant-read thermometer registers 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

NOTE: 375-400 (grill)... check after 65 min.

Texas Oven-Roasted Beef Brisket

4 Hours

350 and 300 Oven

	2 tablespoons chili powder
	2 tablespoons salt
	1 tablespoon garlic powder
	1 tablespoon onion powder
	1 tablespoon ground black pepper
	1 tablespoon sugar
	2 teaspoons dry mustard
	1 bay leaf, crushed
	4 pounds beef brisket, trimmed
	1 1/2 cups beef stock

Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

CHAMPIONSHIP PORK BUTT

Grill: 9 Hours
Stand: 15 min.

1 (6 to 8 lbs) bone-in Boston Pork Butt
Pork Butt Injection Marinade
Pork Butt Dry Rub

INJECTION:
1/3 Cup apple juice
1/3 cup white grape juice
1/4 cup sugar
1 1/2 Tablespoons salt

(Store in airtight container in fridge up to 2 weeks)

DRY RUB:
4 Teaspoons salt
2 Teaspoons dark brown sugar
1 1/2 Teaspoons granulated sugar
1 1/2 paprika
1/4 Teaspoon garlic powder
1/4 Teaspoon pepper
1/8 Teaspoon dry mustard
1/8 Teaspoon ground cumin
1/16 Teaspoon ground ginger

(Store in airtight container up to 1 month)

Rinse pork roast, and pat dry. Inject top of roast at 1-inch intervals with "Injection"
Coat roast with "Dry Rub", pressing gently to adhere rub to Pork
Light one side of grill, heating to 250 (low) heat; leave other side unlit. Place roast over unlit side, and grill, covered with grill lid, 7-9 hours or until a meat thermometer inserted into thickest portion registers 190 (for pulling) or 175 for slicing. Maintain heat between 225 and 250.
Fill a drip pan 1/2 full with fruit juice and 1/2 water. This pan is placed under roast, UNLIT side of grill.
After 5 hours cooking, wrap roast tightly in foil to retain juices.

SLOW COOKER METHOD (PULLED PORK):

8-10 pounds Boston Butt
Maintain at 210 degrees
10 to 12 HOURS (check after 10 hours)

Meat is done when it falls apart easily when pulled with a fork.

WRAP TIGHTLY IN FOIL AND LET REST FOR ONE HOUR

CITY CHICKEN

2	lbs pork tenderloins, cut into 1 inch cubes *
2	lbs veal, cut into 1 inch cubes *
1	cup flour
1	cup dry breadcrumbs
2	large eggs
2	tablespoons chopped parsley
2	cups chicken broth
	salt and pepper
	oil (for browning meat)

*NOTE: Buy "city chicken" already pre-made in meat department in place of pork & veal.

Place alternative pieces of pork and veal on wooden skewers until 6 pieces are used (unless already made).
Mix parsley into eggs.
Roll meat into flour, then egg-parsley mixture and then breadcrumbs.
Brown on all sides in hot oil.
Place in large baking pan and add chicken broth.
Cover and bake at 325º for 2 hours, basting occasionally.

SECOND METHOD:

Alternate pork and veal cubes threading onto wooden skewers, about 5 or 6 cubes per skewer. Beat egg with water. Set aside.

Dredge skewered meat in flour, then in egg, then dredge well and cover completely with cracker crumbs.

Heat oil & butter in large skillet, then brown meat on all sides. Once the skewers are well-browned, add water (or broth) about 1/2" up sides of skillet, cover tightly with a lid. Lower temperature and cook until meat is tender.

NOTE: These go really well with sweet and sour red cabbage and mashed potatoes.

Herbed Chicken
4 Pieces Frozen, Boneless Chicken Breasts 3 Tablespoons Margarine, melted 1 Tablespoon Onion, grated 1 Clove Garlic, pressed 1 Teaspoon Dried Whole Thyme 1/2 Teaspoon Salt 1/2 Teaspoon Ground Black Pepper 1/2 Teaspoon Dried Whole Rosemary 1/4 Teaspoon Rubbed Sage 1/8 Teaspoon Dried Whole Marjoram	Rinse ice glaze from chicken portions with warm water. Mix remaining ingredients together. Coat chicken portions with herb mixture and place on shallow baking pan. Bake in preheated 375F oven for 30-40 minutes or until done.

KENTUCKY FRIED CHICKEN

oil or shortening
1 chicken, about 2 to 2 1/2 pounds, cut up
2 cups flour
1 teaspoon salt
1/4 teaspoon pepper

Cream Gravy

2 tablespoons butter
4 tablespoons flour
salt and pepper, to taste
1 cup milk
1 cup water

Have a deep heavy skillet or Dutch oven with oil or hot fat about two inches deep.

Combine flour, salt and pepper; sift into a pie plate or wide bowl. Roll each piece of chicken in flour and place in the hot fat (about 370° F).

Put the largest pieces in first, in the hottest part of the skillet. When all pieces are in the skillet and heat is regulated, cover and cook for 5 minutes. Remove top and turn chicken pieces when the underside is well browned. Replace top for another 5 minutes, remove and cook in open pan until the bottom side is browned. About 30 to 35 minutes in all will be required for cooking chicken if it is not too large. Try to turn the chicken only the one time.

The fat should be deep enough to cover the pieces when it boils up, but make sure you use a deep skillet, preferably one made for frying chicken, and watch carefully.

To make cream gravy:
Pour off all but about 2 tablespoons of the fat from the skillet. Add 2 tablespoons butter and 4 tablespoons flour; blend and cook until golden brown, scraping browned bits from bottom of skillet. Gradually stir in 1 cup milk and 1 cup hot water. Stir until smooth and thickened; add salt and black pepper. Pour into a gravy boat and serve with hot biscuits, potatoes, or rice.

OVEN FRIED CHICKEN

	1 broiler-fryer chicken, about 2 to 2 1/2 cups, cut into 8 pieces
	1/2 cup fine dry bread crumbs
	2 teaspoons salt
	1 teaspoon paprika
	1/4 teaspoon pepper
	1/4 cup vegetable oil or melted butter

Wash chicken pieces; pat dry.

Combine bread crumbs, salt, paprika and pepper. Brush each piece of chicken with vegetable oil or melted butter, and then roll in crumb mixture. Place coated chicken pieces in shallow lightly oiled baking pan, skin side up.

Bake at 425° for about 35 to 45 minutes, or until chicken is tender and juices run clear.
Serves 4

SOUTHERN FRIED CHICKEN

	2 frying chickens, about 2 1/2 to 3 pounds each, cut into serving pieces
	2 cups all-purpose flour
	1 teaspoon salt
	1/2 teaspoon ground black pepper
	1 cup milk
	Vegetable shortening for frying
	1 tablespoon bacon drippings

Wash chicken and pat dry.

In a heavy brown paper bag or large food storage bag, combine the flour and salt and pepper; shake to blend well. Pour the milk into a wide shallow bowl.

Heat 2 to 3 inches of shortening in a deep heavy skillet over medium heat, or electric fry pan set at 375° F.

Add the bacon grease. When a drop of water spatters when it hits the hot oil, dip some of the chicken pieces into the milk then place in the bag and shake to coat evenly. Arrange the chicken pieces in the fat, making sure not to overcrowd. Fry the chicken until outside is golden brown and crisp, about 15 to 20 minutes, turning once to brown both sides. Reduce heat to 350° F and fry until cooked through golden brown, about 15 minutes longer. Turn once. Drain chicken on brown paper or paper towels, adding a little more shortening and bacon grease if necessary, setting or regulating the temperature as for the first batch.

Transfer the chicken to a large platter for serving.
Serves 8.

Magnificent Meat Loaf

Bake 45 min at 350 (meat loaf)
Bake 30 min with crust

Click photo to enlarge for recipe.

Bacon, Egg and Cheese Meat Loaf

3 tablespoons olive oil
1 cup finely chopped onions
1/2 cup finely chopped green bell peppers
1 tablespoon minced garlic
1 pound ground beef
1/2 pound ground pork
2 eggs
1/2 cup heavy cream
1/4 cup ketchup
2 teaspoons Worcestershire sauce
3/4 cup bread crumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Essence (recipe below)
3/4 cup bottled chili sauce, plus more for serving, optional
12 ounces bacon, cooked until crispy, drained, and chopped
4 eggs, soft boiled, peeled
1 1/2 cups grated Cheddar

ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Preheat an oven to 350 degrees F.

In a medium saute pan, heat the olive oil. When the oil is hot, add the onions, peppers and garlic and saute for 2 to 3 minutes, or until the onions are slightly translucent.

In a mixing bowl, combine all of the ingredients except the bacon, soft boiled eggs and cheese. Blend thoroughly but do not over mix. Divide the mixture into 2 equal parts.

Using a 9 by 6-inch loaf pan, mold half of the meat mixture into the bottom and well up the sides of the pan. Sprinkle the bacon on top of the meat mixture, pressing the pieces into the meat mixture slightly. Lay the eggs in a straight line down the middle of the pan lengthwise. Crumble the cheese evenly over the eggs. The remaining meat mixture should be packed very gently around the sides of the eggs, then over the top of the eggs and cheese, so that they are completely covered, pressing to form a smooth domed surface. Work gently so as not to burst the eggs. Pour the chili sauce over the top of the meat loaf and, using the back of a spoon, spread to cover the entire surface of the meatloaf. Bake for 1 hour, then remove the meatloaf from the oven and let rest for 10 minutes before serving. Use a serrated or electric knife to carve the meat loaf and very gently remove the pieces using two spatulas. Serve with more chili sauce, if desired.

RIBS... RIBS... RIBS...

SLOW COOK ON "SMOKER"... FINISH ON GRILL

Coat ribs (4) with olive oil... rub with Essence of Emeril.

To "smoker water" add onion, peppercorns, beer.
Add wood chips for flavor.

Smoke 5 HOURS.

Remove ribs from smoker... put on grill. Cover each side generously with BBQ sauce and continue cooking.

No Mix "Meat Loaf"
2 lbs. Ground Beef 1 pkg. Onion Soup Mix (dry) 1 Can Cream of Mushroom, Celery OR Chicken Soup	Shape meat into a loaf 3 inches high on a sheet of foil. Sprinkle dry soup mix over top; cover with can of soup. Seal foil, bake in shallow pan for 1 hour 20 minutes at 350F.

PORK ROAST (excellent)

Bake at 350 oven
35 min per pound

4-5 lbs Pork Roast
6 peppercorns
6 cloves garlic (peeled)
1 teaspoon dried oregano
1 1/2 tablespoons olive oil
1 1/2 tablespoons vinegar
1 teaspoon salt

Spice measurements are PER POUND of pork roast.

	Wash meat under cold water, pat dry with paper towel.
	Mix ingredients and crush in mortar.
	Cut meat, fat side up (diamond cut) and marinade with seasoning, setting in fridge over night.
	Set roast out 1/2 hour before cooking
	Cook 35 min per pound at 350.

Quaker's Prize Winning Meat Loaf

1 1/2 pounds lean ground beef
1 Cup tomato juice or Bloody Mary Mix
3/4 Cup Quaker Oats (uncooked)
1 Egg (or 2 egg whites), slightly beaten
1/4 Cup Onion, chopped
1/2 Teaspoon Salt (optional)
1/4 Teaspoon Black Pepper

Servings: 8

Heat oven to 350F. Combine all ingredients; mix lightly but thoroughly. Press into 8x4 inch loaf pan; bake 1 hour or until meat is no longer pink and juices run clear. Drain; let stand 5 minutes before serving.

Microwave variation for Mini-Meat Loaves: Shape meat mixture to form eight 3x2 inch loaves; place in 11x7 inch glass micro-waveable baking dish. Cover loosely with wax paper. Microwave at HIGH 10 to 12 minutes or until meat is no longer pink and juices run clear, rotating dish after 6 minutes (if no turntable). Drain; let stand 5 minutes before serving.

Rosemary Chicken with Pasta

Make in Crock Pot

2 Medium Onions, chopped
4 Cloves Garlic, minced
4 Chicken Breast Halves, boneless
16 oz Can Diced Tomatoes
6 oz Tomato Paste
2 Tablespoons Wine Vinegar
2 Bay Leaves
1 Teaspoon Sugar
1/2 Teaspoon Dried Rosemary, crushed
1/4 Teaspoon Salt
1/4 Teaspoon Pepper, course
4 oz Can Sliced Mushrooms, drained
8 oz Pasta (mostaccioli or elbow)
Grated Parmesan Cheese

Yield: Serves 4

In a 3 1/2-4 1/2 quart Crock Pot, place the onions and garlic. Rinse chicken; pat dry with paper towels. Add chicken to cooker.

In a mixing bowl, combine undrained tomatoes, tomato paste, vinegar, bay leaves, sugar, rosemary, salt and peper. Mix well. Pour over chicken.

Cover and cook on low-heat setting for 7 hours or on high-heat setting for 3 1/2 hours.

When ready to serve, remove bay leaves. Stir mushrooms into chicken mixture; cook for 5-10 minutes more to heat through.

Cook pasta according to package directions.

Serve the chicken and sauce over the hot cooked pasta; sprinkle with Parmesan cheese.

Kid-Friendly Kebabs
4 chicken breasts 1 green pepper 1 red pepper 1 yellow pepper 1 yellow squash 1 red onion 20 cherry tomatoes Lemon marinade	Cut chicken breasts and all vegetables except tomatoes into small cubes. Spear tomatoes, cubed vegetables and chicken on wooden skewers. (Soak the skewers in water first so they don't burn!) Brush with lemon marinade and grill for about 6 minutes on each side.

Backyard BBQ'd Spareribs

Ingredients

	2 racks pork spareribs (about 3 pounds each)
	1/2 cup Memphis Shake or Cajun Rub (see recipe below)
	3 cups wood chips, soaked in water for at least 30 minutes and drained
	2 cups of one of the following: Kansas City-Style BBQ Sauce or Chile-Coffee BBQ Sauce, recipes below

Directions

Trim the membrane off the back of the ribs and rub ribs all over with spice blend. Cover and refrigerate for 2 to 24 hours. Soak wood chips in water for at least 30 minutes before grilling.

Prepare an outdoor grill with a medium fire for indirect grilling. Place a drip pan, half-filled with water, under the cooler side of the grill grate. Open bottom vents of the grill.

Set the ribs over the drip pan. (If you have a rib rack, use it.) Toss 1 cup of the drained wood chips onto the coals and cover the grill. Rotate the lid so that the vent holes are directly over the ribs. Add about 1 cup of hardwood charcoals to the fire about every hour during the cooking time to maintain a medium to medium-low fire (a temperature of about 250 degrees F to 275 degrees F is ideal). After 3 hours the meat should pull back from the bones and will have turned a reddish brown. Baste the ribs with some of the barbecue sauce of your choice and cook over direct heat until lightly glazed. Cut the racks into ribs and serve with extra sauce on the side.

Shopsmart: Spareribs always mean pork from the belly. A rack of 11 rib bones ideally weighs between 2 and 3 pounds. Spareribs are often sold with a meaty section of the flank attached; when trimmed, they are known as "St. Louis style."

Chile-Coffee BBQ Sauce:

	3 guajillo chiles
	3 mulato chiles
	1/2 medium onion, cut into wedges
	6 cloves garlic, unpeeled
	2 tablespoons corn oil
	1 cup tomato puree
	1 cup strong black coffee
	1/4 cup turbinado sugar
	1 tablespoon kosher salt, plus additional for seasoning
	1 teaspoon dried oregano, preferably Mexican
	Pinch ground cloves
	Pinch ground cumin
	2 teaspoons cider vinegar

Split, stem, and seed the chiles. Toast the chiles in a dry skillet over medium-high heat, turning and flattening with a spatula, until fragrant, about 3 minutes. Put the chiles in a heatproof bowl, cover with very hot water, and set aside until soft, about 30 minutes. Drain, reserve soaking liquid, chop chiles roughly, and set aside.

While the chiles soak, char the onion and garlic in the same dry skillet over medium heat until the onion blackens slightly and garlic softens in the skin, about 8 minutes. Cool, squeeze the garlic out of the skin, and put in a blender with chiles and onion. Puree to a paste, adding soaking liquid as needed (about 3/4 cup) to help the mixture break down.

Heat the oil in the skillet over medium-high heat. Add the chile mixture and cook, stirring, until thick and fragrant, about 4 minutes. Add the tomato puree, coffee, sugar, 1 tablespoon salt, oregano, cloves, and cumin. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally, until slightly thickened, about 15 minutes.

Stir in vinegar and season with salt to taste.

Cook's Note: For this recipe, we prefer Mexican oregano. It's stronger than Italian oregano, so it can hold its own with the other assertive flavors in this sauce.

Makes 1 quart

Kansas City-Style BBQ Sauce

	2 tablespoons neutral tasting oil, such as grape seed or vegetable
	6 cloves garlic, smashed
	2 tablespoons tomato paste
	1 slightly heaping tablespoon chili powder
	1 tablespoon paprika
	1 teaspoon crushed red pepper flakes
	1/4 teaspoon ground allspice
	Pinch ground cloves
	2 cups ketchup
	2 cups water
	1/2 cup cider vinegar
	1/4 cup dark molasses
	1/4 cup firmly packed dark brown sugar
	1 tablespoon kosher salt
	1 tablespoon soy sauce
	1 tablespoon Worcestershire sauce
	2 teaspoons English-style dried mustard
	1 teaspoon freshly ground black pepper
	1 bay leaf

Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.

Makes about 1 quart

Cajun Rub:

	1/4 cup firmly packed light brown sugar
	2 tablespoons dried oregano
	2 tablespoons dried parsley
	2 tablespoons granulated garlic
	2 tablespoons onion powder
	2 tablespoons sweet paprika
	1 tablespoon dried thyme
	1 tablespoon freshly ground black pepper
	2 teaspoons kosher salt
	1 teaspoon celery salt
	1 teaspoon freshly ground white pepper
	3/4 teaspoon cayenne pepper
	3 bay leaves, crumbled

Mix brown sugar, oregano, parsley, garlic, onion powder, paprika, thyme, black pepper, salt, celery salt, white pepper, cayenne, and bay leaves in a bowl. Pulse in a spice grinder in two batches to a medium-fine grind. Seal in an airtight container and store in a cool, dry place for up to 2 months.

Know-How: If your spice grinder doubles as your coffee grinder, make sure you clean it well after making this rub. Place a handful of uncooked rice in the grinder, pulse to a powder, and wipe or brush the grinder clean. The rice will absorb the flavors from spices left in the grinder so your morning cup of coffee won't taste like the Bayou.

Makes 1 cup

Memphis Shake:

	1/4 cup sweet paprika
	3 tablespoons firmly packed brown sugar
	2 tablespoons dried oregano
	2 tablespoons granulated garlic
	1 tablespoon ancho chili powder
	2 teaspoons kosher salt
	1 teaspoon celery salt

Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt, and celery salt in a small bowl. Store in an airtight container in a cool, dry place for up to 2 months.

Makes about 3/4 cup

Note: Ancho powder is simply finely ground dried ancho chiles. Anchos are the sweetest of the dried chiles and are not terribly hot, so don't be put off by the amount used in this recipe.