Tag Archives: food

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

 

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

 

 

Gotta break a few eggs…..

sandwich

My wife is amazed at how I can destroy a kitchen just to make a couple of sandwiches

You have to break a few eggs to make an omelette

And sometimes you have to make a mess to make something good

Yes, that is an actual photo from making just two sandwiches

She does start to get irritated if I do it three times a day

But especially in this case it is worth it

Don’t believe me?

Try the recipe below

I know ,Wirecutter would think it is one of those gay sandwiches

But I believe that I have achieved culinary perfection

Ingredients:

Baked chicken breast that is pull apart tender (Warm)

Cooked Bacon marinated at least 10 Min. with liquid smoke before cooking (Warm)

Edam cheese (Gouda can be substituted)

Ciabatta rolls (The more tender the better)

1- Ripe Avocado mashed *

1/4 C. finely chopped Spinach*

3- Large red globe grapes minced*

2-TBLS Cream cheese*

1-slice Edam cheese 1/4″ thick

1-Tsp. Grey Poupon or similar mustard*

1/2- Tsp. salt*

1- Tsp. pepper*

2-tsp. Garlic powder*

1/2 Tsp. lime juice*

1 -Tsp. 1st cold pressed olive oil *

1 -TBLS red wine vinegar

1-TBLS Balsamic vinegar

1- 1/4″ sliced Tomato for each sandwich

Butter

Start by marinating the Tomato slices in the Balsamic and red wine vinegar for at least 10 minutes

Mix all of the asterisked ingredients together making sure the cream cheese gets mixed in well with the avocado and dry ingredients

Slice the Ciabatta rolls and butter the cut side and grill at medium heat until golden brown

While the rolls are grilling put butter on the grill and lay the Edam cheese directly on the grill removing when it begins to soften

Put the Edam on the top of the roll and then the bacon

Take chunks of of the chicken breast and put on the bottom of roll adding a very liberal amount of the Avocado mix on top

Add the marinated tomato slice and then assemble the sandwich

Perfection

 

 

Dinner is calling.

Out of here for the weekend

Pork Tacos

3 lb. pork shoulder roast cubed and browned.

4 cloves crushed garlic.

1 Medium onion diced.

1 can rotel diced tomatoes with green chilies.

2 Tbls. chili powder.

Couple dashes of liquid smoke.

Slow cooker until it is falling apart.

Fry corn tortilla in oil 2 seconds then fold. When that side is browned flip and brow the other side. Stand up to drain on paper towel.

Serve with shredded cheese, lettuce and sour cream.

Making Bacon better

I know that some of you are going to accuse me of playing God, but it’s not like that.  Would you buy an out of the box 1911 without improving it?

Or an AR15?

So why not bacon?

I know that to some it is the smoky , sacrosanct, sliced food of the Gods, but even great things can be improved upon.

Even Bacon.

How you might ask, in my arrogance, could I possibly improve bacon?

Read on if you dare.

Here is the key to bacon improvement; a simple marinade of things that naturally go with bacon anyway.

I know bacon lovers across the country just spit mouthfuls of coffee out, but hear me out, it works.

For each 2 slices of bacon, drip 4 or 5 drops of soy sauce on it (The good stuff of course), a liberal dose of liquid smoke, garlic powder and a heavy dose of black pepper.

After applying the ingredients rub it in gently with your fingertips and let it sit for about ten minutes. For saltier bacon use a little less soy.

You will notice that above I stated that it was for each “2 slices of bacon” and here is why; I cook it in the microwave.

Yes, that’s right, I admit it, the microwave. I realize that to some I have just committed a sin of epic proportions and am to be banished to bacon lovers hell, but these days that is how I cook it most of the time. I know that my readership will probably be cut in half and assassins dispatched upon that revelation, but the truth is it comes out really good and without the spatter and mess.

If you decide to try it, always stack the bacon in piles of two, not by the single slice which cooks unevenly.Put it on a large heavy plate with a minimum of 8 slices total and cover with paper towels, tucking them under the plate. Cook for 8 minutes and then check. for doneness and draining the grease off. !0 minutes is usually enough to do 5 double stacked slices.

When done remove to separate plate and pat down with a paper towel.

In my next post I will let you in on how to use that bacon to make the worlds best BLT.