Category Archives: recipe

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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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

Slow cooked pork picnic

fresh-picnic

How about some heavenly slow cooked pork?

Fantastic as a roast, great for sandwiches and makes the best Cuban sandwich in the world

I roasted one on the 4th after I did all of my smoking

I was literally all day and evening on the ribs and chicken and decided to do the picnic in the oven

Here it is below:

One fresh pork picnic (Uncured) 10 to 11 Lbs., skin on

Salt

Garlic powder

Worcestershire sauce

Baking pan larger than the picnic

Grate to put in baking pan that will elevate the meat about 2″

To prepare the meat take a slender paring or boning knife and insert it into the meat most of the way

Twist the knife until there is an opening and pour the Worcester sauce into the cavity

Do this in about 12 places on the part with no skin

When done sprinkle heavily with garlic powder and salt

Place the rack in the baking pan and put the picnic on it skin side up to protect the meat

Place the pan in the center of a pre-heated 220 degree oven along with a pan of water placed in the bottom of the oven

Go to bed

Cook picnic for 11 hours before checking temperature

At 11 to 11 1/2 hours your Temp. should be reading 170 Deg.

Because of the large bone in the center I give it an additional 45 Min. from that Temp.

After 45 Min. your final temp. will be 185 Deg.

Remove from oven and allow to rest for 10 Min. or so

The skin will be tough and crusty but separates easily from the meat for carving

Enjoy

pa1b04_fresh_ham

If you want to make a Cuban, go to the deli and get black forest ham sliced 1/4″ thick, Cuban bread, provolone cheese and dill pickle slices

Pork goes on first at about 3/4″ thick

Then the ham and cheese on top

Pickle slices gets put on about 1″” apart

Sandwich is topped with two lines of yellow mustard running the length

Heat two frying pans to press the sandwich

Place the sandwich in a pre-heated frying pan and cover with a sheet of foil

Take the second frying pan and using hot pads press the sandwich with the bottom of the pan

Once it is pressed leave the pan on top to finish cooking

It is done when the bread is grilled but not crunchy and the cheese is melted