Tag Archives: food

Ingredients for a perfect picnic

Edam Cheese (Dutch: Edammer, [ˈeːdɑmər]) is a semi-hard cheese that originated in the Netherlands, and is named after the town of Edam in the province of North Holland.[1] Edam is traditionally sold in rounded cylinders with a pale yellow interior and a coat, or rind, of red paraffin wax. Edam ages and travels well, and does not spoil; it only hardens. These qualities (among others) made it the world’s most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies

 

Fol-Epi cheese

Fol-Epi means “wild wheat,” an apt moniker for this pasteurized cows’ milk, Emmental-style cheese produced in France’s Loire Valley. The dome-shaped wheel has a relief sculpture of wheat stalks around it, created from the specific form used to make the cheese, and the entire wheel is covered with an ample layer of toasted wheat flour. Soft and springy on the interior, with a scattering of dime-sized eyes, this cheese is aged for only three months. The flavor is mild, sweet, and gains a slight hazelnut flavor from the toasted wheat on the rind

 

Blue Brie cheese

Blue Brie is a triple-cream blue and white cheese with a surprising combination of creaminess and bitterness. It features a fresh, blue cheese aroma with hints of butter and mushroom, creating a uniquely delicious flavor experience.

 

Emmentaler cheese

The name of this famous cheese comes from the valley of the Emme in the canton of Berne. It has been produced there from the 13th century. Nowadays Emmentaler AOP is made in around 200 village cheese dairies from unpasteurised milk from cows fed on grass and hay but not silage. It takes approximately twelve litres of milk to make one kilo of cheese. The use of any additives is prohibited, as is the use of genetically modified ingredients.

Emmentaler  exists in varying degrees of maturity to suit every taste and usage, including the mild, nutty classic cheese (matured for at least 4 months), the distinctive aromatic “reserve” (matured for at least 8 months) and even the extremely aromatic “Höhlengereift” (cave-aged) cheese (matured for at least 12 months).

Genoa Salami

Genoa salami is an uncooked, cured sausage that was originally made in Italy with pork and veal, and seasoned with garlic, pepper, and red wine. Serve it thinly sliced on an antipasto platter or on sandwiches; cut it into small cubes when adding to salads, soups, frittatas, or other dishes.

Beef summer sausage

Summer sausage is any sausage that can be kept without refrigeration. Summer sausage is usually a mixture of pork and other meat such as beef or venison. Summer sausage can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar.[1][2]   

Traditionally, summer sausage is a fermented sausage with a low pH to slow bacterial growth and give a longer shelf life, causing a tangy taste

Virgils black cherry cream soda

Wife
Dog
You

What refrigerator is supposed to look like

Call me old fashioned…..

woman-sandwhich

Actually I am the sandwich God

I take the stuff away from the wife so I can add Oregano, sage, olive oil, marinated tomatoes etc.

She hates it when she makes hers and eats it before I make mine

All of a sudden it’s” Crap, why didn’t I think of that?’

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