It's "Herky Perky Turkey Jerky," ladies and gentlemen! Jordan (below right) has discovered/nailed the jerky we've only lied about until now but it's REAL! And REAL delicious! If you can't stand the heat, leave out the peppers and chilis. If you love that stuff, go nuts! We're not biased but we think this stuff is the Best Jerky in the Universe! Thank you, Jordan!
First, lemme say that Susan Jasper and Colin Meginnis are tops. They've always been so supportive of us. You two are the best, and so is Wheatsfield.
I brought two samples that were cleaned out in record time, Roxy Taco Guacamole and Grilla Gorilla Sweet Potato Black Bean Salad. The Story City Locker made amazing Cy Salt meatballs All three recipes are easy-peasy.
GRILLA GORILLA SWEET POTATO BLACK BEAN SALAD
2 big sweet potatoes peeled and cut in chunks
1 can black beans drained and rinsed
1/2 red onion chopped fine
Juice of 1/2 lime
GGX or Grilla Gorilla
Toss the sweet potatoes in oil and 1/2 tbsp GGX or Grilla Gorilla (you can always add more later). Roast the coated sweet potatoes for about 40 minutes at 450 or until crispy at the edges. Throw them in a bowl with the black beans, onions and cilantro. Toss with the lime juice. Add GGX/Grilla Gorilla or lime juice to taste.
ROXY TACO GUACAMOLE (AKA "ROXYMOLAY")
1/2 tsp Roxy Taco to taste
Fresh lime juice if you want.
Mix it up!
STORY CITY LOCKER MEATBALLS & SAUCE
1 lb ground grassfed beef
2.5 tsp Cy Salt (might want to try 2, fry one and test for seasoning)
1/2 finely chopped onion
Bread crumbs if it's too loose
1/4 c parm cheese if you want
Mix it all up. You can fry them or bake them at 400 for 15 minutes.
You could serve them in any jarred spaghetti sauce, or ...
1 finely chopped onion
2 finely chopped garlic cloves
A little oil
1 28 can whole tomatoes
Splash red wine
1 tsp smoked paprika
1 tsp Cy Salt
Sauté the onion and garlic in a pressure cooker till they're soft. Add the tomatoes w juice, break 'em down, add the spices & wine. Put the pressure cooker lid on, turn the cooker to high, cook at full pressure for 3 minutes. You can also cook it in a regular pot on low.
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I know, I know. We're going to start eating healthy again. I promise. Right after I make these runzas. They're Nebraska meat pies (but you can make them veggie) that really hit the spot when it's like Antarctica out there. Think Hot Pockets that don't suck. We've tweaked this recipe from our friend, Barbara, who rocks a mean runza, oh you betcha.
MAKE THE POTATO DOUGH
From Tastebook's recipe for beer rocks.
2 large peeled potatoes cooked in water (save the water)
1 pkg yeast
2/3 cup of sugar
1 1/2 tsp. salt
2 eggs well beaten
2/3 cup butter
7 - 7 1/2 cups flour
Egg yolks and water for brushing rolls
Mash potatoes to make 1 full cup. Measure potato water to make 1 1/2 cup. Pour potato water into large bowl, add 1 pkg yeast, stir until dissolved. To the water/yeast mix, add 2/3 cup sugar, 1 1/2 tsp. salt, 2 eggs well beaten. Add 2/3 cup butter and mashed potatoes to the flour. Mix the wet and dry ingredients. Add more flour to make it easy to handle. Then knead until dough is elastic.
MAKE THE FILLING
I just made this filling up. It uses leftover pot roast, flank steak, whatever you got, plus roasted mushrooms.
2 lbs leftover cooked beef, chopped
8 oz leftover roasted mushrooms
(I liked using the ones I stored in the freezer because those can be a little rubbery when you thaw them out, and this recipe takes care of that)
2 tablespoons salted butter
1 tbsp Whassamatterhorn
2 large Vidalia onions, diced
2 cloves chopped garlic
1 tablespoon canola oil, plus more for the baking sheets
8 ounces greens (spinach, kale, collards, whatever)
Put the beef and mushrooms in the food processor bowl. Heat a large skillet over medium-high heat. Add the onion and garlic. Season with Whassamatterhorn until lightly browned, about 5 minutes. Use a slotted spoon to transfer it to the food processor. Without cleaning the skillet, add 1 tablespoon canola oil. Sauté the greens over high heat until wilted and the excess liquid has evaporated, about 1 minute. Add it to the food processor bowl. Pulse till it's chopped. Taste for seasoning. Add more Whassamatterhorn or Das Bigfoot.
ALL TOGETHER NOW
Roll out the dough. Flatten a dough ball on a heavily floured surface and roll out into a 3-by-5-inch rectangle. Then make wrapping flaps from the four corners of the rectangle by rolling out each corner thinly so you have a thick rectangle with four thinner triangular wings at the corners.
Spoon 1/2 cup of the filling into the center of the dough rectangle and wrap the flaps over it, pinching to close. Flip the bundle over in your hands, gently forming the runza into a fat football shape. Set the runza seam-side down on an oiled baking sheet. Repeat with the remaining filling and dough balls. Let the runzas rise about an inch, uncovered, about 45 minutes. Meanwhile, preheat the oven to 375 degrees F.
Whisk the remaining egg and 2 tablespoons water to make an egg wash and brush it thinly over the tops of the runzas. Dust with salt or caraway if you'd like. Bake until golden brown, 25 minutes.
Freeze baked after they firm up on baking sheet in the freezer, then store them in ziplock. Thaw for 1 hour before baking.
"Funny story...Lucy, our 13 year old dog (who's apparently 'regressing') went under the Christmas tree, pulled out one of the cute striped boxes, unwrapped it (shredded paper everywhere!), and chewed through the box. The Cy Salt was lying on the floor next to the box when we got home. Apparently that's Lucy's favorite too 😊 Guess I'm going to have to re-wrap that one!"
We're honored. Thanks for sharing, Meredith, and happy holidays!
It was so great seeing old friends and meeting new folks at the DM Winter Market. I promised I'd post the oyster cracker recipe and the Herky Perky turkey recipe, so here ya go!
1 8 oz bag oyster crackers
1/4 c oil
1 TBSP Saltlickers spice (good ones to try: Whassamatterhorn, Cy Salt, Herky Perky, Roxy, etc.)
Preheat the oven to 300. Mix oil and spice till spice is dissolved. Toss in oyster crackers and mix well. Spread on a cookie sheet and dry in the oven for about 5 minutes.
HERKY PERKY TURKEY
1. Make a "mud" of 6 tbsp Herky Perky and 8 tbsp olive oil for a 12 lbs turkey. Double it for a bigger bird.
2. Smear the bird inside and out with the mud.
3. Wrap the bird in plastic wrap and keep it in the fridge for 6 hours to overnight.
4. Don't rinse. Roast, smoke, or grill as you normally would. Shove some lemons, onions and herbs inside there if you want to get fancy.
You can build your own giftbox at Ames Farm to Folk tonight, 4:30-6:30. I'll be there with boxes, purdy paper, and all the flavors for you to get your gift on.
Plus, I'll bring Roxy Holiday Nuts because Aliana loves 'em!
Because "Cyber Monday" sounds like a creepy Charlton Heston movie, we're calling our online sale "CYBORG MONDAY!" Click on the happy robot to go to there!
We're loading up the salt sled for the Downtown Winter Farmers' Market! Buy three jars, any size, and get a free small jar of Herky Perky for your turkey! Sample our Iowa Nice Spice apple slices and Cy Salt balls! We'll be in the Capital Square skywalk!
Click on the pic below to see our new Holiday Recipe Guide, part 1. No matter who you're feeding, our flavors make it easy to create winning dishes that your guests will gush over. "It was so easy!" you start to say, but shhhhhhh. Let that be our little secret.
Got ideas for holiday recipes? Lay 'em on us via Facebook, Twitter, Instagram (#hihosaltlickers) or via email, and we'll share them in our Holiday Recipe Guide, Part 2!
I'm talking to YOU: Tara, Krista, Diana, Food Nerd Jen, Daniel, Heidi, Stacey, Liz, Liz's mom, Darrell, Sarah, Amanda, Jenny, and Anna! I'm talking to YOU: funny lady from the DM Farmer's Market who made the Das Bigfoot stuffed acorn squash in Boston with your son! I'm talking to ALL OF YOU! Show us what you're cooking!
We're loading up the salt sled for the last Downtown Des Moines Farmers' Market of the season! Stop by, try some Iowa Nice Cider and Cha-cha Chocolate cookies, and check out our disco deer costumes! Plus get a small jar of Peter Rabbit when you buy any three jars! Don't forget to grab some Herky Perky for your turkey!
We saw old friends and met a lot of cool new people yesterday at the Des Moines Farmers Market. Here are some of the recipes were talking about. I'll put them up on the flavor pages as well. Happy cooking!
Das Bigfoot Oyster Crackers
All our flavors make slammin' holiday oyster crackers, but I think Das Bigfoot might be the best.
1 bag of oyster crackers
1/4 c olive oil or walnut oil
1 TBSP Das Bigfoot
Preheat your oven to 350. Pour the oil and the spice into a bowl or a Ziplock bag. Mix the oil and the spice, add the crackers and toss to coat well. Pour evenly onto a cookie sheet and bake for five about minutes until they're dry.
Alliyum Fall Apple Slaw
If you're a fan of sweet and savory, this slaw's for you.
3/4 head red cabbage
6 stalks of celery
1 cup walnuts, toasted and crushed
About 4 TBSP olive oil or walnut oil
2 TBSP vinegar - (champagne, sherry or any fruit vinegar would be terrific but red or white wine vinegar will work fine)
Alliyum to taste
Slice the cabbage thin or shoot it through the slicing disc blade on a food processor and place in a big bowl, Do the same to the celery and add it to the bowl. Slide the apples thin, then slice those slices in half. Lay the apple slices out on a plate or a cookie sheet and sprinkle them with Alliyum to taste. I like mine very oniony. Add the apples and crushed walnuts to the bowl. Toss. Add the oil and vinegar and taste for salt. Add more Alliyum if you need it.
Saturday we're at the Downtown Des Moines Farmers' Market at 8 am-noon! The Secret Word is "Chilly" because it will be! FINALLY! Grab yourself some fall flavors like Feather Duster, and say goodbye to summer flavors like Peter Rabbit and Big Bangkok!