Tag Archives: Ernest Codier

Recipes from my much missed Grandfather.

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Barbecued…. (Ernest Codier)

The ingredients below make a barbecue sauce originally intended for Spare-ribs, but has also been used for “country style” ribs and pork chops, and could probably cross over to other things as well:

3 T cooking oil
1/2 c coarse chopped onion
1/2 c water
1 T Worcestershire Sauce or 1 tsp Wright’s Smoke
1/4 c lemon juice
2 T brown sugar
1/4 c catsup
2 T vinegar

Saute onion in oil until soft, then add all other ingredients and simmer 20 minutes.

Cooking time depends on the meat used.  For ribs – baste and bake covered at 450 for 30 minutes, lower heat to 300, uncover, and baste.  Bake for 1 hour, turning and rebasting 3 or 4 more times.  For boned pork – cut cooking times in half, possibly more for meat under 1″ thick.

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Chili (Ernest Codier)

1-2 lb burger
1-2 c tomato
2 med onions
1/2 – 1 green pepper
1-2 cloves garlic
1 small can tomat paste
1 can kidney beans
1 tsp salt
1 T sugar
2 tsp chili powder

Saute onion and garlic, add some of the spices as it sautes.  Add everything else.  Simmer at least 2-3 hours.  Serve with something.  Better if it ages a little in the fridge.  Ratios on this aren’t really accurate anymore.  Making chili starts with “this is how much meat I want to use” – and everything else ends up in the “looks right or smells right or tastes right” category.  Sometimes I add some tumeric, too, which is becoming one of my favorite add-at-random spices.

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Beef Bourginon (Ernest Codier)

bacon fat or veget oil
1 lb beef, 1 ” pieces
1 c chopped onions
2 cloves garlic, chopped
3 T flour
1/2 tsp salt
2 c burgundy wine
2 c beef bouillon
3 T catsup
1 T Rosemary
1 c julienne carrots
2 T parsley

Saute bacon, remove.  Brown beef in bacon fat.  Add onions and garlic, sprinkle with flour and salt, cook on high for 3 minutes, stirring constantly.  Add wine, bouillon, catsup, rosemary, carrots.  Bring to boil.  Cover and simemr, 4-6 hours if ordinary grade beer, 2 hours if extra good beef.  Potatos may be added about an hour from end of cooking, sauteed mushrooms just before serving.