Category Archives: recipe

Cafe Apacalypto : Cuban Pork with Navy beans and new Potatoes

From the pantry:

8 Oz. Jar of Navy beans

1 quart Mason jar of seasoned Cuban Pork

(Boston butt, onions, garlic, Cilantro, pepper cloves, oregano and Coriander)

Powdered onion

Granulated Garlic

Salt

Pepper

1 1/2 TBLS. Olive oil

1/4 Tsp. liquid smoke

Cumin

 

From the Garden :

1 small Tomato (Really, small) , chopped

5 Small red and green Jalepenos (watered frequently to reduce heat), sliced

3 sprigs of fresh Cilantro, finely chopped

1/2 pound of medium new red potatoes, sliced

 

Heat a large skillet and remove the lard from the top of the pork

Add the lard and drain the juice from the pork

Reduce until most of moisture is gone

Add 1/2 TBLS. Olice oil

Add Potatoes in single layer and cook on medium heat for 10 Min.

Season with salt, pepper garlic and onion powder

Add beans in a layer on top and sprinkle liquid smoke

Add Jalepenos and 2 sprigs of Cilantro along with tomato

Cook additional 10 Min.

Heat another large skillet with 1 TBLS, of olive oil and add pork

Season with salt, pepper and a large sprinkling of cumin

add last sprig of cilantro

Cook while stirring until moistue is gone and pork begins to fry

Transfer to pan with potatoes and beans topping evenly

Simmer for 10 minutes and then….

Enjoy the apocalypse

 

 

 

The wife has started canning

So we ended up with about 40 Lbs. of onions

This is one of the first batches and it was cooked up in a giant vat with browned chuck roast, caramelized onions ,beef shanks and about  2 gallons of beef broth

It was seasoned with beef stock,red wine, fresh Rosemary, thyme, oregano, bay leaf, marjoram, garlic,Cumin, pepper and Basil

We opened a jar last night (It was Cold and brisk out) and served it up with creamy Brie and

Ciabatta rolls

Mouth heaven

 

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https://i2.wp.com/gatherforbread.com/wp-content/uploads/2014/04/Artisan-Ciabatta-Rolls.jpg

 

 

Hot Pork tenderloin sandwich

These are a Midwest specialty, served throughout farm country

Ingredients

4 Tbsp. Olive oil

Pork loin/tenderloin cut into slices 3/4″ to 1″ thick (6)

4- Eggs beaten for batter

2- cups Panko bread crumbs

Salt

Pepper

Garlic powder

Sliced onion

Dill pickle chip

Cheddar cheese

4- 1 Qt. zip lock bags

Preparation

*Heavily salt,pepper and garlic both sides of sliced pork

*Insert a slice into a zip lock bag and pound with a meat hammer until 1/4″ thick (Use the side with the small starred teeth” Replace baggie as needed. Pork will beat out about double in size

*Set pork to the side and beat eggs

*Lay out a layer of bread crumbs on a large cutting board

*Dip each pork slice into the beaten eggs and then push into the bread crumbs by hand.When one side is coated heavily flip over and coat the second side. Set aside, stacking if needed

*Preheat a pan to medium high and put in 2 Tbls. of the oil

*Fry 4 to 5 minutes checking for scorching then add rest of oil and flip (Time may be adjusted due to heat. Pork should lose pink but not be dry)

*Cook 4 minutes and then flip and put a slice of cheddar on until softened

*Serve on a deli hamburger roll topped with Mustard, Dill pickle chips and sliced onion

 

Italian meatball sandwich

Ingredients:

Basic meatball recipe from previous post

10″ sub roll

1 -20 Oz. jar of good pasta sauce or home made

1-cup Dry red wine

1/2 medium onion minced

1 clove of garlic crushed

1 Tsp. sugar

3 – slices aged provolone cheese

Mozzarella cheese finely shredded

1- Tbls. Parmesan cheese

1/2 Tspn. Oregano

Sauce and meatball Preparation:

*Preheat oven to 400

*Put onion  in shallow pan and add olive oil cooking until clear

*Add wine, garlic and meatballs and cook on high until wine is reduced to near nothing

*Add sugar and jar of pasta sauce

*After sauce is heated thoroughly, simmer on medium heat for 20 Min. stirring frequently

Sandwich preparation:

*Cut roll open and spoon about 2 Tbls. of sauce onto roll (While hot) spreading with a spoon onto both sides

*Put on Provolone cheese

*Cut meatballs in half and place on roll

*Spoon more sauce over meat balls and add Parmesan cheese

*Add shredded Mozzarella and sprinkle on oregano

*Spoon on enough sauce to just cover cheese

*The top of the sandwich should be open fairly wide to melt cheese

*Turn oven to broil and place sandwiches in closed oven 6  from broiler

*Cook until cheese is melted and brown spots are starting to appear in it

 

 

 

 

Italian meatballs for subs or sauce

Ingredients:

1 Lb. Italian sausage ground or removed from casing (Hot preferably)

1.25 Lbs. Ground pork

1 cup of Italian bread crumbs

1 Large egg

1/2 a medium onion minced

1 Tsp. black pepper

1 Tsp. powdered Oregano

1 tsp. basil

2- cloves of Garlic crushed

Preparation:

*Thoroughly mix the pork and Italian sausage together

*Sprinkle the dry seasonings onto the pork and mix in by hand

*Mix in the onion and garlic

*Mix in the bread crumbs

*Beat the egg in a bowl and knead into mixture

*Separate mixture and form into meatballs about 1/2″ to 2″ in diameter

Cooking:

*Brown the meatballs in olive oil over medium low heat

turning frequently to avoid scorching

*Cook until done entirely through and onion is tender

(About 20 Min)

Makes about 20 meatballs

(See next post about what to do with them)

 

Southern cornbread Enchiladas(Casserole)

Skill level- Easy

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Fairly deep pan (3″) 8 “X 8″ or could be done in two loaf pans

1 1/2 pound ground chuck or better

1 – Medium onion, chopped

4- Seeded and veined Jalapeno peppers (Substitute Poblano if you want no heat)

2- cloves chopped garlic

2-16 ounce cans of quality red enchilada sauce

(Hatch, El Monterey etc. If all you can get is old el paso or  Chi Chi’s, take a pass on this or make your own)

2 Tsp. garlic powder

2- Tbls. Chili powder

12- Oz. Queso blanco cheese shredded

8 Oz. Colby cheese shredded

1- 9″ skillet cornbread 1″ thick (Not sweet) or any corn bread cut to 1″

*Note: Using 9” you will have some left over

DIRECTIONS

*Fry the hamburger with the onion, jalapenos and garlic. Keep warm

*Cut cornbread to fit into pan, lining the bottom completely

*Have the enchilada sauce heated in a pan and pour half over

the cornbread

*Sprinkle on half of the chili powder and half of the garlic powder

*Spread a layer of Queso cheese on evenly using half of required amount

*Spread the hamburger mix evenly over the top

*Put on the remaining Queso and Colby cheese

*Pour remaining enchilada sauce over the top and sprinkle with

remaining chili and garlic powder

*Cook in pre-heated 350 oven for 35 minutes

*Let stand 5 minutes before serving

NOTE: If you are after the real Enchilada and don’t mind

serious prep time go here:

https://eatgrueldog.wordpress.com/2015/04/02/authentic-homemade-tex-mex-chicken-enchiladas/

 

 

Pasta Florentine with Italian sausage red sauce (Or vegetarian)

Very easy recipe. If you time it right about 45 Min. from start to finish

Ingredients

9″ X 11″ Baking pan

1/2 a box of 12 Oz. jumbo pasta shells (About 14)

3-Italian sausage links (Eliminate the sausage for vegetarian)

1/2 medium onion, finely chopped

2 Tsp. sugar

3- glasses of decent red wine

1- 20 Oz. jar of decent red sauce or home made

(I used Bertolli Italian sausage from the jar)

6-Tsp. Garlic powder

1 Tsp. salt

2 Tsp. Fine ground pepper

5 Oz. (1/2 package) frozen spinach, drained and warm

8 Oz.- Ricotta cheese

!/2 C. Grated Fontina cheese

1/2 C. Grated Parmesian/ Romano cheese (Dried type in the can)

1- 8 Oz. bar cream cheese, softened

1- 8 Oz. package of shredded Mozzarella cheese

Preparation

Preheat oven to 400

*Start by peeling the sausage and breaking into small pieces

Add the onion and fry in olive oil until browned and onions have caramelized

Add 2 Tsp. of sugar and stir until caramelized

Add red at high heat wine and stir until almost all the liquid is gone

Add the jar of red sauce, 4 Tsp. of Garlic powder and turn down to simmer

Keep the sauce hot the whole time the recipe is being made

*Cook the shells for 10 Min. after boil  in 4 Qts. of heavily salted water with a Tbls. of oil

Drain shells in cold water after cooking and set aside

*Mix all of the cheeses together in a large bowl except the Mozzarella, and add

the spinach, remaining garlic powder, salt and pepper

*Take the 9″ X 11″ Pan and using a spoon coat the bottom of the pan with red sauce

about 1/4 ” thick

*Stuff the cooled shells with Approx. 2 Tbls. of cheese mixture

I use a regular coffee type spoon from the silverware drawer

I heap it extra high and scrape it off into the shell. The shell will not

close and will be stuffed until the top is wide open

*As each shell is stuffed arrange them in the baking pan in a single layer

cheese side up. Continue until pan is full

*Spoon the remaining red sauce over the top smoothing it until all of

the shells are covered

*Bake @ 400 for 15 minutes and then remove from oven

*Turn oven down to 350 and sprinkle Mozzarella cheese heavily over the top

*Return to oven for 10 to 15 Min. or until cheese is melted

and is speckled with brown spots

*Remove from oven and let cool for 4 Min. before serving