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Pambazos ???

25 Feb


V&V Supremo Foods, Inc


Okay. so here is a sandwich I am not sure many of you have heard of.

These salsa-dunked and griddled sandwiches, a  Mexico City street food, originally from Veracruz are now starting to show up around the Chicago area.


Pambazos are named for the Pambazos—soft, oval rolls—they’re typically made with.

Sometimes known as peasant bread,  it is made with  the oldest , coarse , poorest quality flour .

The bread used for Pambazos is white and lacks a crispy crust. This particular bread is made of flour, lard, eggs, and is tougher and drier than the similar bolillo


Mely Martinez,  of   Mexico in my Kitchen, says ,

The name comes from colonial times, when the bread could be said to delineate the social classes. Since bread made with white, refined flour was mostly consumed by the higher classes (like viceroys, bishops, etc.), the commoners ate bread made out of brown flour. This cheap bread was thus very popular, and was called “pan bajo”, or “lower bread”.




Or for a more romantic  themed  story , Maximilian and Carlota ,  Emperor and Empress of Mexico, .



Emperor Maximilian of Mexico (1832–1867).

Empress Carlota of Mexico


During a  visit to  Orizaba, a town in the Mexican state of Veracruz, 


Their chef,  Josef Tudos,, created this  bread  as a gastronomic tribute to the nearby Pico de Orizaba volcano, 3rd highest mountain in North America, with its tip simulating that of the volcano, its body simulating the mountainsides and the flour from above is the snow that covers this gigantic volcano.



SWS Mountain Guide


WOW! Looks almost exactly the same…………………except different !

More Tequila    !!!    



At any rate this is pretty east to slap together and will definitely be better than anything you get at The Sub Store.


8 dried guajillo chiles, seeds removed, torn into 1-inch pieces

1/4 white onion

1 garlic clove

1 tsp. Kosher salt

1 Tbsp. olive oil



I link of Pork Supremo Chorizo,  – plastic casing removed.

1 1/2 red potatoes  – diced ( 1/2 inch )

1/4 cup fine chopped white onion

½ cup crumbled ;  Queso Fresco

2 cups shredded romaine lettuce

1/2 cup Mexican sour cream



4 Pambazos  or telera,( This is what was at my Mexican Grocery )

or a Kaiser roll if you gotta. – sliced lengthwise.


Place the peppers in a sauce pan. Add enough water to cover peppers.

Bring water to a boil at medium heat for 5 minutes or until tender.

Transfer peppers to a blender.

Reserve 1/2 cup of the water.

Add onion , garlic , salt , 1/2 cup water.

Place lid on and chop,  then blend for 2 minutes.

With a rubber spatula  or a spoon work puree through a mesh strainer into a bowl. 

Heat a sauce pan with olive oil for 2 minutes.

Add salsa and cook for 5 minutes on low, set aside.



Cook Chorizo for 3 minutes. Add onion,  cook for 2 minutes .

Mix in potatoes cover and cook for 15 minutes until [potatoes are tender, stirring occasionally.

Heat 1/2 Tbsp. oil in frying pan for 1 minute


Brush each side of bread with the salsa. Fry bread in pan for 1 minute on each side

Remove from pan and fill with 1/4  of the chorizo mixture.

Add 2 Tablespoon of Sour Cream and 1/4 cup crumbled Queso Fresco Cheese

Add a layer of Shredded lettuce and top with the other slice of bread

Eat and Enjoy !





Green Pozole

30 Dec



Pozole : [po’sole], pozole), which means “hominy”, is a traditional soup or stew from Mexico.





Okay, So this is a soup / stew that although it looks like a lot of work it really goes pretty smooth.

You might have to make a trip to your local Mexican grocery store ,  but maybe not. Most big stores carry everything you are going to need.

It use Hominy as one of Its main ingredients and I’ll bet most of you don’t know what that is.


Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime (the mineral, not the fruit) or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size.

Hold on ,…… don’t get all excited about how your not eating anything soaked in lye 

This is truly a wonderful food and here’s alittle history you might not know ……………..

Here’s is how Anson Mills tells it:

Pre-Columbian Americans regarded everything they grew and cooked as sacred and alive, and they considered everything within their cooking sphere to be bound by nature and magic.

Thomas de Bry engraving modelled after John White's watercolor.

Thomas de Bry engraving modelled after John White’s watercolor.


At the moment a breeze swept ashes into a pot of corn simmering in spring water on the fire, magic became a prime ingredient. The water that cooked this corn, known as limewater today, gave the kernels fresh dimensions beyond the familiar flavor of sweet corn—it brought forth floral notes and layers of mineral and clove. But that’s not all. The corn ground easily into meal and made flatbreads that were soft and pliable, not brittle. And those who ate the corn felt like a million bucks.

Today, corn cooked by this method is called both nixtamal (a Mexican Spanish adaptation of an Aztec term) and hominy (anglicized Algonquin). (Since you asked.)
Its precise origins aside, early nixtamal cookery involved wood ash, water, and maize. Properly concentrated, wood ash and water form a naturally caustic chemical called potassium hydroxide (colloquially, potash) that dissolves pericarp (the cellophane stuff that gets stuck in your teeth when you eat popcorn) straight off the kernels. Today, more often than not, taking the place of the water-and-ash brew is culinary lime, a white powder purified from natural calcium deposits, that is stirred into water to make limewater.

The kernels are left plump, naked as a baby, and infused with an intoxicating flavor that is part corn, part exotic spice, and part mysterious scents that seem to alert your primal sensors to anticipate exceptional nutrition. It is an authentic American flavor very few of us have experienced. But you can experience it now.
Fresh hominy can be used whole, as in hominy fried in brown butter and herbs, or ground into masa to make tortillas, tamales, and huaracitos,

( which I have just discovered by the way and they are great !)

or pulsed coarsely in a food processor to make fresh hominy grits. It can be included as a bright accent in soups and stews or deep-fried to a supple yet crisp result. It also freezes well, maintaining its unique and exceptional character.



2 29 oz cans of Hominy    drained 

4 lbs chicken thighs

2 lb pork rib tips



.1 large white onion


5 cilantro sprigs 

NOTE: Make sure you get Cilantro and not Flat Italian Parsley, for some unbeknownst reason the grocery store puts them right next to each other. 

I’m really hooked on this !

2 Tbsp. soy sauce

2 Tbsp.  Worcestershire sauce

1 tsp garlic powder

Pozole Sauce

1 Tbsp salt

1/2 cup  raw pumpkin seeds 



Yes! You finally get to buy and use some of those green tomato looking things.. you never really knew what they were.

Take the PAPERY skins off !



1 Serrano pepper 



These a little longer and hotter than a Jalapeno , maybe another first for you !

5 sprigs cilantro

1/2 onion – peeled

6 cloves garlic – peeled and smashed

1/4 cup onion chopped

1 Tsp salt Few grinds of pepper

1 Tbsp Mexican oregano (  it makes a difference ….     Mexican oregano is a relative of lemon verbena   ,    although this herb shares the basic pungent flavor of Mediterranean oregano, it also has notes of citrus and mild licorice.)

2 Tsp cumin

2 tbsp vegetable oil


Radishes – sliced thin

Danielle Levy


Thin Sliced cabbage



Mix Soy sauce ,Worcestershire sauce  and garlic powder in a medium bowl and add pork rib tips.

Marinate for 20 minutes

Place chicken in a large soup pot and cover with 1 inch of water.

and onion, cilantro , 1 tbsp. of salt , 3 heaping Tsp of chicken bouillon   

Bring almost to a boil , turn down to simmer

Heat a cast iron frying pan add a little vegetable oil  ( or lard if you have it from the Mexican store   )

Add the rib tips and sprinkle with alittle Adobo Seasoning 

Brown on all sides and add to pot with the chicken.

Simmer 30 minutes until chicken is cooked and pulls of the bone.

Remove chicken and pork tips to a baking pan and let cool until you can handle it with your hands .

Remove meat from bone , shred with your fingers and return meat to pot .


Let’s make the Pozole sauce.

Place the peeled tomatillos and the Serrano pepper and onion  on a foil lined baking pan and place under the broiler

Turn tomatillos and peppers every 3 minutes until charred all round.


While that’s happening ………….

Roast pumpkin seeds in a  Dry small frying pan , until slightly roasted


Then fine grind in a blender


Vibrational Greens,

Add tomatillos, Serrano pepper, onion, 6 cloves  garlic ,  and 1/2 cup chicken stock.

Blend until smooth.

Add to soup pot.

Add drained Hominy, Oregano,  Cumin, mix  well,  and simmer for 30 more minutes.

Serve in bowls , garnish with Radishes, fresh squeezed limes , cilantro , sliced cabbage.

And you really need this brand of Tostadas       

Eat and Enjoy !

Di Vegan




12 Nov





Okay youse guys, dis is how we makes em  in Chi town.


2 Tbsp extra virgin olive oil

2 lbs.  Italian Sausage

I get mine at Zepes Deli , but if you can’t,  the next best is this


and the HOT is not HOT!! it’s just a little SPICIER, so don’t be A-SCARED.    winking-smiley-chef-13083825

2 bell peppers, 1 red – 1 green  – sliced about 1/2 “

2 onions – sliced

5 cloves garlic  – smashed and minced

15 oz. can tomato sauce

14.5 oz can diced tomatoes / with juice

1/2 tsp salt few grinds pepper

1 tsp oregano

1 tsp basil

Dash of thyme

1/2 tsp fennel – crushed

1 tsp onion powder

1 Tbsp brown sugar

Italian buns  buns

Provolone cheeseparv

Parmesan cheese   –  a real chunk of cheese,Parmigiano-Reggiano-Dop

Not the SAWDUST in the green canparmesancheeseicky5



In a large cast iron fry pan   

If you don’t have one you should get one .

There’s all kinds of things you can do with them


A man was sitting reading his papers when his wife hit him on the Head with a frying pan.
‘What was that for?’ the man asked.

The wife replied ‘That was for the piece of paper with the name Jenny on it that I found in your pants pocket’.

The man then said ‘When I was at the races last week Jenny was the name of the horse I bet on’
The wife apologized and went on with the housework.

Three days later the man is watching TV when his wife bashes him on the head with an even bigger frying pan, knocking him unconscious.

Upon re-gaining consciousness the man asked why she had hit again.
Wife replied. ‘Your horse phoned’




Add  oil to pan over a high heat.

Brown sausages well on all sides.  Nice dark brown. Remove from pan and set aside.sas6

Add onions and green peppers and cook for about 5 minutes.

Turn down heat to medium and add garlic for 1 minute

Add sausages back into pan

Add tomato sauce and diced tomatoes with juice

Add spices onion powder , brown sugar and grind of pepper.  

Let simmer for 40 minutes.

Open Italian buns and spread lightly with butter.

Toast under broiler

lay 2 slices of provolone cheese on one half of each bun



Pop back under the broiler just until the cheese melts ( less than a minute)

Add a sausage and 2 big spoons of veggy mix to each bun

Sprinkle on lots of Parmesan cheese.micro3

Eat and Enjoy !










12 Aug




Kiełbasa weselna (keow-BAH-sah vuh-SELL-neh) Weselna means “wedding.  This pork kielbasa is mixed with beef and double-smoked for a hearty flavor, texture, and color . Double-smoked pork sausage used to be the preferred choice to serve at weddings and other important events and to sober guests up before going home

These days, it’s simply a signifier of intense smokiness and a touch of garlic flavor.

It is meant to be served at room temperature as a snack or appetizer, but today we are going to incorporate it into a wonderful dinner skillet.




Before we begin , here’s a little something you might not know about one of Americas favorite sausages


The word entered English directly from Polish kiełbasa (/kiːlˈbɑːsə/ or /kᵻˈbɑːsə/),[b] meaning “sausage”. Etymological sources state that originally, the word comes from Turkic kol basa, literally “hand-pressed”, or kül basa, literally “ash-pressed” (cognate with modern Turkish dish külbastı), or possibly from the Hebrew kol basar (כל בשר), literally meaning “all kinds of meat; however, other origins are also possible.
The terms entered English simultaneously from different sources, which accounts for the different spellings. Usage varies between cultural groups and countries, but overall there is a distinction between American and Canadian usage. In New Jersey, Pennsylvania and most areas of Greater New York City, a plural Polish transitional form is used, kiełbasy (pronounced /kəˈbɑːsiː/). Canadians also use the word kubasa (/kuːbɑːˈsɑː/ or /ˈkuːbəsɑː/), a corruption of the Russian kolbasa (колбаса), and Albertans even abbreviate it as kubie to refer to the sausage eaten on a hot dog bun.[c]


The most popular kiełbasa is also called “Kiełbasa Polska” (“Polish Sausage”) or “Kiełbasa Starowiejska” (“Old Countryside Sausage”). This one comes closest to what is generally known in America as “kiełbasa” (a Polish sausage). Nowadays, many major meat packers across America offer a product called “kiełbasa,” usually somewhat different from the original.
In Poland, kiełbasa is often served garnished with fried onions, and – in the form of cut pieces – smoked kiełbasa can be served cold, hot, boiled, baked or grilled. It can be cooked in soups such as żurek (sour rye soup), kapuśniak (cabbage soup), or grochówka (pea soup), baked or cooked with sauerkraut, or added to bean dishes, stews (notably bigos, a Polish national dish), and casseroles. Kiełbasa is also very popular served cold as cold cuts on a platter, usually for an appetizer at traditional Polish parties. It is also a common snack (zagrycha) served with beer or plain vodka

and this is what Brian L Lichorowic has to say about it :

What we buy around here in our local Safeway™ and most grocery chains is not Kielbasa but it’s not, trust me.   Authentic Polish Kielbasa is a delicious delicacy that can only come from age-old recipes and careful production by master butchers and chefs. Sorry, Hillshire Farms does not qualify. It’s some type of meat that is flavored to taste something like the real deal. I am always uninspired when cooking with it because once you cook with the real thing it’s hard to go back to an imitation. Like so many things epicurean I guess.



The Mustard and horseradish really add a surprising  robust taste to this !



one perfect bite


Recipe :


3 tablespoons bacon fat or olive oil

1 large Red  onion, –  chopped 
1 half head of (about 10 ounces total) savoy cabbage, cored, cut into 1-inch pieces, about 6 cups   


1 bunch  kale, – stem  removed, leaves cut into 1 inch pieces, about 3 cups   

                                                                                                                                                                                                                                           once upon a chef


1 red pepper – cored, cut into 1-inch pieces
1/2 teaspoon salt
1  14 oz can  sauerkraut, drained, –
2 cloves garlic, finely chopped
1 tablespoon whole-grain Dijon mustard –
1 teaspoon prepared horseradish –

Freshly cracked black pepper
1 lb . uncured fully cooked kielbasa, cut on bias into 1/2-inch slices  

2 tablespoons each, chopped: parsley, chives

Heat a large (12-inch) deep nonstick skillet over medium-high heat. Add the bacon fat or oil, onion, cabbage, kale, red peppers and salt. Cook until cabbage and kale are wilted and tender, about 10 minutes. Stir in sauerkraut; cook and stir 5 minutes.

Stir in garlic, mustard, horseradish and pepper to taste; cook 2 minutes. Stir in sausage. Cook and stir until heated through, about 5 minutes. Remove from heat. Sprinkle with herbs and serve.


Eat nd Enjoy !






30 Apr




Cheesy Hash Brown Breakfast Casserole

Serves 8 regular people

0r 6 hungry people

or 4 starving people

or 1 big fat slob      




But before we get started , today we have a little history lesson


Since we are using ORE-IDA     Hash browns

  “When it says OreIda –  it’s all- righta ”

I’m pretty sure you are very curious as to where Ore-Ida  comes from.       ????????

Well, I ‘m going to tell you everything you always wanted to know but were afraid to ask.


In 1934,  Mormon  entrepreneurs F. Nephi Grigg and Golden Grigg ( yes that was his real name ) began growing sweet corn  in eastern Oregon.

They pedaled gunny sacks of the ears door to door.


     This is F.Nephi Grigg,   by the way, did I mention that he was a high school drop-out ?

He also made proclamations such as “You’ll never go broke by taking a profit ” Smart guy,   eh ?


By 1946 they had purchased huge transport trucks to supply the demand they had created for their corn and other produce.

By 1948 their first company, Grigg Brothers, was the largest distributor of sweet corn in the U.S. using refrigerated rail cars to ship produce to all the major cities.

By 1951, with America surging into postwar prosperity, the brothers Grigg determined that the future of produce lay in frozen food. So when a bankrupt flash-freezing plant in eastern Oregon was auctioned off for $500,000, they pounced, mortgaging their homes to raise the down payment. They called their operation Ore-Ida–a nod to their factory’s location near the Oregon-Idaho border–and started shipping frozen corn .

The following year the Griggs began producing French fries, a process that entailed shaving the potatoes into rectangular blocks before slicing them. The shavings were later sold for a pittance as livestock feed, which piqued Nephi’s Depression-born sense of thrift. Couldn’t something more profitable be done with the scraps? By 1953 he had the answer: The shavings were ground, mixed with spices, extruded, and fried. The result was Tater Tots, and the world–or at least suburban kitchens and school cafeterias–would never be the same. 

The Griggs sold Ore-Ida to Heinz in 1965 for $30 million. The move marked Heinz’s entry into frozen food and Ore-Ida’s ascension from regional upstart to national powerhouse: It currently commands 46% of the frozen-potato market.

There you go ! Now you won’t be that shy wall flower at the next cocktail party you go to. You will be a delight and an intrepid speaker able to amaze your friends and family with your knowledge of the TATER-TOT !


Cooking spray or oil, for coating the pan  
1 tablespoon olive oil
1 pound uncooked breakfast sausage,

This is my favorite
1 medium onion, diced
1 medium red bell pepper, cored, seeded, and diced

1 medium green  bell pepper, cored, seeded, and diced
3/4 teaspoon kosher salt, divided
1 (20-ounce) bag frozen shredded potatoes (do not thaw)
10 large eggs
1 cup sour cream
1 cup whole or 2% milk
2 tablespoons  mustard
4 cups shredded sharp cheddar cheese (about 1 lb.)
1 teaspoon freshly ground black pepper

5 green onions – chopped




Arrange a rack in the middle of the oven and heat to 375°F. Lightly coat a 9×13-inch baking dish with cooking spray or oil; set aside.

Heat the oil in a large frying pan over medium heat until shimmering.

Add the sausage and cook, breaking it up into small pieces with a wooden spoon,

or use one of these  ” a   multi blade sausage breaker upper kitchen thingy


sometimes other folks call it a      The Pampered Chef Mix N Chop 

until browned and no longer pink, 6 to 8 minutes.

Add the onion, pepper, and 1/4 teaspoon of the salt. Cook, stirring occasionally, for 3 minutes. .

Transfer the mixture to the baking dish, add the potatoes, stir to combine, and spread into an even layer.

Whisk the eggs in a large bowl.

Add the sour cream, milk, mustard, 2 cups  cheese, remaining salt, and pepper and whisk to combine.

Pour over the vegetable mixture.

Sprinkle remaining cheese over the top  .

Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, about 45 minutes.

Sprinkle with chopped green onions      

Let cool for 5 minutes before slicing.



Saurkraut and Polish

21 Jan





Okay , so I usually make this for Christmas ,  but you can make it anytime ,  and it’s easy and hot comfort food for during the week or a busy weekend.

First thing you have to do is find some GOOD FRESH POLISH SAUSAGE.

If you are around Aurora ,  you could go to WURST KITCKEN

wurst    or Reams     wreams in Elburn.

If not  try to find a Polish deli .

Getting GOOD   Fresh Polish is the key.

3 lbs. is about right.

The 2) Cans of Franks sauerkraut ,   it’s the ONLY kind to get  fank27

I large onion  – sliced onion

1 bottle of real beer ( Not LITE ) I have recently started using Sammy Adams lager sam

It adds just the right taste. But hey! use what you like.

2 TSP caraway seed caraway Crushed use one of these if you got it  mp

if not csp put seed in a zip lock bag and roll – crush the seed


Speaking of Caraway seed, a spice you might or might not be familiar with,  here is some things you might not know :



If you eat rye bread then you know that the little seeds in the bread are CARAWAY ,  if you don’t eat rye bread , now you know.

Caraway is in the same family of plants as the carrot    carrot2The family –  Apiaceae

.Caraway  fruits  (erroneously called seeds) are crescent –  shaped  achenes , ( which as we all know is  a fruit containing the seed. The seed-like appearance being owed to the hardening of the wall of the seed-vessel, which encloses the solitary seed so closely as to seem like an outer coat. )

and they are   around 2 mm (0.08 in) long, with five pale ridges.caraway

                                                                                                                                                                               EGYPTIAN INTERNATIONAL TRADE POINT


Caraway (carum carvi) is a flavorful and aromatic herb used in the culinary and medicinal traditions of Europe since the Stone Age.

The essential oils, namely   carvone and limonene present in the seeds offer them a pungent, anise-like flavor and aroma.

Caraway seeds are used for baked goods such as rye breads, biscuits and can also be used as a substitute for poppy seeds. They are also used to garnish and flavor cheeses, such as Livarot   and Munster. Other popular uses include to flavor salad dressings, and apple sauce. Caraway essential oil is a flavoring for the alcoholic beverages Aquvit   and schnapes.

In Indian cuisine caraway seeds are used to flavor curries, lentil dishes such as dal, and they are also added to the rice dish biriyani. In the cuisines of Morocco, Tunisia and Algeria, caraway seeds are a traditional flavoring for Mechoui  , a North African version of spit roasted lamb.

In the Hindi  language it is called – Shahi Zeera

Caraway seeds were customarily chewed to freshen breath.

It is helpful to chew caraway seeds after a heavy meal. It has been used for colic as it is a light sedative and it can be used to settle a queasy stomach.

Caraway is used to flavor liquors, mouthwashes, toothpastes and chewing gums. It is also an important addition to  Indian garam masala

One of the best herb to prevent gas and bloating. . Caraway is also a good remedy for colds and  congestion , it contains mild antihistamines, antimicrobial compounds that help to relax the muscles that cause coughing spasms.

Holland cultivates the main crop, producing and exporting far larger quantities than any other country.

The Russians and the Germans make from Caraway a liqueur, ‘Kummel,’

And Speaking of Germans




Rachel  Leah Blumenthal 

Made only in the Buffalo-Rochester area, the ” Kummelweck ” – often spelled Kimmelweck – a Combination of German words

kimmel ( caraway seed )  and weck ( roll )

  Basically a Kaiser roll topped with lots of pretzel salt and caraway seeds. Inside, very thinly sliced roast beef is piled high, and the whole thing is served with a dish of “au jus” (I suppose it is too much to expect a German sandwich to make sense of French prepositions), for dipping. Alternatively, the cook sometimes dips the top of the roll into the jus just before serving it. In either case, the beef on weck sandwich must be accompanied by a pot of freshly grated, sinus-clearing horseradish.


Caraway was reputed to ward off witches and  has the ability to avoid the theft of any article in which it is contained. Interestingly, this particular belief or property of caraway provided it with the power of being a love potion – it means that if you make your lover consume caraway, he or she will not be stolen from you. Keeping this virtue of the herb in view, rural folks fed caraway to their chickens, pigeons and geese .

If you have in your hand the plant called arsesmant, and also caraway, you are safe from frights and fantasies, with which people are often befooled. If they are …mixed with the juice of hoursewart and the hands are smeared with it and the refuse is put in the water where fish are ,  you can easily  catch fish with hands or nets. if you take your hands out of the water the fish will leave.

If  …… believe the old folk tales ……………….


The seeds of caraway were recommended for bringing bloom to the cheeks of pale-faced young maidens.


Sophia Diedre

SO says William Shakespeare …………………..

Enough !!!!

Back to the recipe …………………..

Turn oven on to 400′

Cut the sausage into 1 1/2 pieces.


Place them evenly on a parchment lined baking sheet.


Put in oven for 15 – 20 min. just long enough to brown them a little.




Place in crock-pot sprinkle crushed  caraway seed  and a few grinds of pepper on top

Pour in  bottle of beer

Sprinkle onion on top.

Mix everything together gently

Put on low for 5 hours or high for 3 hours


Eat and Enjoy !!!


5 Sep








sandgreen   lac 2

Okay, So here is a little something I’ll bet most of you have not tried,

LOUKANIKA (lou- con -ee-kah):  for all of our Friends that don’t speak Greek

Lukániko is the common Greek word for pork sausage, but in English it refers specifically to Greek sausages flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods. Greek sausages are also often flavored with greens, especially leeks.  The name ‘lukaniko’ is derived from ancient Roman cuisine’s – lucanica ( from Lucania region of South Italy )   and has been used in Greek since at least the 4th century


It’s a nice light sausage with a little taste twist that I think you will all enjoy.


Easy to make and with a green side dish ,  makes a great week might dinner.

For those of you that have this at  their grocer lac , or have a local Greek deli  lac 2 ,

you can just go on and buy it.


But for the rest of us here’s how to make it

About 12 sausages

2 lb ground pork

2 tbsp orange zest ( time to use the microplane  ) mc


This might be a good time to update your spice Cabinet or spice Rack.

You do not need to spend most of your paycheck at the grocery store buying spices.

Your local Spice Shop ( mine is sageosin Oswego ) 

or Penzeys penz on line.

This will help you expand your  herb and spice horizons and  let you get in touch with your inner CHEF.    chefsm


4 oz. of most spices is about $5.00 for a small bag ,  and you can get a little jar to put it in if want jar .

Keep them out of the light and away from the heat if possible.

Now you can  try some new tastes for not a lot of money.

2 Tsp fresh Parsley – minced

2 Tsp kosher salt – fine

1Tsp thyme

1 Tsp marjoram

1Tsp savory   – THIS MAY BE   NEW  TO  ALOT OF YOU  –   Native to Northwest America, summer savory has been described as a cross between THYME and  MINT ,  with a hint of MARJORAM . It’s similar to winter savory, though bears a more mild and delicate flavor.

1 Tbsp. allspice

1 Tsp black peppercorns

2 cloves garlic – minced and smashed

1 cup dry white wine

Sausage casing ( if that’s what you are going to use )




Grate the ORANGE part of the orange ( not to much of the white part , the pith )

 ( pith  ,  yes  , that is a real word )

it will be about 1/2 of the orange

Combine parsley ,  thyme, marjoram, savory , , allspice, half the salt and peppercorns in a    …..   coffee grinder and grind

 or  a Mortar and PestlempOh Come on… you have been thinking of getting one and now is the time.

You are on you way to becoming a FANTASTICO    CHEFO     EXTRODINARO   .!!!!

So you might as well have these tools of the trade. ( Bed Bath & Beyond ). I like the white because I can see when it is clean.

Pound garlic with salt in a pestle and mortar. ( or rub salt into minced garlic with the flat of you chefs knife to make a paste )


Place ground meat in a big bowl and mix in the spices, garlic paste, orange peel and wine and mix well.

Use your hands , they are the best mixers !!!!

Place in a smaller bowl and cover with cling film and refrigerate for a couple of hours for flavors to combine handsas


At this point ,  all of you folks that know how to stuff this into casings to make sausage are good to go. ( how to do this will be another chapter later )


For the the rest of us. you can shape them into SAUSAGE SHAPES sss


Here is something I like from    Karrie at The HAPPY MONEY SAVER blog


Take some meat and place between two layers of plastic wrap. With a rolling pin roll out meat to desired thickness.


Remove top layer of plastic wrap. Take a round cookie cutter or top of a drinking glass, and press down to cut out nice round sausage patties.


Transfer to hot griddle ,  to cook ,  or baking sheet to be frozen.






Thanks Karrie!!!

Meanwhile preheat oven to 350′

1 bunch kale

1 green cabbage

4 cloves garlic – minced

1/2 onion

8 oz. fresh mushrooms – sliced thick

1/2 cup chicken stock ( 1 cube chicken bullion in a 1/2 cup water , nuke I minute ,  if you gotta )

extra virgin olive oil

Remove stems from I bunch kale and chop coarsely.  ck

Core the green  cabbage and chop coarsely.

Combine greens and spread out on a lightly oiled baking sheet



add 4 clove minced garlic

1/2 sliced onion and sliced mushrooms

Pour 1/2 cup chicken stock over all.

Sprinkle with olive oil ,  salt and fresh ground pepper.

Cover pan with foil . Bake for 15 min.

Remove foil and bake 20 minutes more.

10 minutes before greens are done fry up the sausage.

Toss greens  , add sausage  , and  splash of vinegar and …………..


Eat and Enjoy!





31 Jul




Okay , So this is  COLORADO CHILE ,

and should never be confused with

Colorado beetle  bug

a black-and-yellow beetle, (sometime reddish , ) Leptinotarsa decemlineata, ,  that is a serious pest of potatoes, feeding on the leaves .


COLORADO CHILE   it is not from COLORADO the state.

Although it could be

Colorado is of Spanish origin,  meaning “colored red.” The name was applied to the Colorado river (because of the red sandstone soil of the region)

And , As Everyone knows,

came into use for the entire territory after the discovery of gold in the Pike’s Peak region.

In 1861 congress chose Colorado as the name for the Territory.

But , enough of that.

So this is basically red chile and although Roj0 ,  is also RED  in Spanish and many make ,  Carne Con Chile Rojo ( which is also red chile ) I could not find out why one is one ,  and the other is the other .

Maybe My Niece with the degree in Spanish might know helpor One of my Mexican friends   mex


This recipe is very close to the TEXAS RED   cc33   Served by the Chile Queens    cq 

 in San Antonio.   cq2

For more than 100 years, women would arrive at twilight at the plazas of San Antonio, Texas, with makeshift tables and pots of Chile to cook over open fires. The plazas teemed with people: soldiers, tourists, cattlemen and troubadours roamed the tables, filling the night with music

mend2     Tejano music legend Lydia Mendoza began her singing career in the plazas of downtown San Antonio in the early 1930s.


The Queens, who were for the most part Mexican, made their chili at home and then loaded it onto colorful little chili wagons, on which they transported it to the plaza, along with pots, crockery, and all the other gear necessary to feed the nineteenth-century night people. They build mesquite fires on the square to keep the chili warm, lighted the wagons with colored lanterns, and squatted on the ground beside the cart, dishing out chili to customers who sat on wooden stools to eat the delightful and fiery stew.

All this went on from nightfall until just before sunrise, when the vegetable vendors came on with their carts to occupy the Military Plaza, which had become known as “La Plaza del Chile con Carne.”

The Chili Queens remained a highlight in San Antonio for many years (there was even a “San Antonio Chili Stand” at the Chicago World’s Fair in 1893)



As cattle trail chili grew in popularity throughout the tiny Texas trail towns, so too, did its devotees. Frank and Jesse James fell prey to its taste and are said to have eaten a few bowls of “red” before pulling many of their bank jobs. At least one town, it is noted, was spared from their shooting and looting by the local chili parlor. Fort Worth had a chili joint just north of town, and the James boys rode in there just for the chili, vowing never to rob their bank because “anyplace that has a chili joint like this just oughta’ be treated better.”

And Pat Garrett is supposed to have said of William Bonney – Billy the Kid: “Anybody that eats chili cant’ be all bad.”




cc44          cc55

So now as it turns out

,it has been more then 30 years since My father- in -law ,  Don Richter   ,drtook me to a taco joint in San Antonio for the best tacos in the world.

It was a kind of buffet and you could build your own tacos from about 3 dozen different kind of fillings .

” Take the flour tortillas and some of this meat in the brown gravy . You’ve never had anything this good .”

” Okay ” I said .   What did I know ,  I hadn’t even seen soft tacos before.

”  MAN – OH –  MAN !! ”


And We pigged out . I think I ate about a dozen .

We went back there 2 more times during that week long  visit. Always with a blessing from my Mother-in Law  ,  Audrey  , ” Donald, don’t you be  eating those tacos.”

God Bless her    .  hp22.jpg


In all time since I have looked  for that recipe.

I have not been able to find it . Not in all the cook books I have or  all the ones in  the library.

Not one of my Mexican Amigos have even heard of this {MEAT WITH GRAVY FOR TACOS}

Then I got to think  , maybe it was a mole sauce .

I tried the mole sauce a couple of different places and was pretty sure that wasn’t it .

Then I saw this picture  ,    cc55       and

”   Holy Mackerel ! THAT’S IT ! ”

Maybe it wasn’t quite brown , more a  deep red …ish… sort of .. kinda.

Well it was a long time ago and  Yes , I am getting old , but this is it .

Here’s to you,  Pop    TacoBar3



5 ancho chile   pasillancho   Get yourself a pair of kitchen shears. They’ll make cutting open these dried peppers a heck of a lot easier and there good for other stuff too !  shears     ancho

2 pasilla chile         pas

2 guajillos       .pasguj

}    Look for chiles that are soft and pliable, like a raisin.

8 cups home made chicken stock ( or College Inn if not)     College-Inn-

pork  shoulder 2 lb. – cut into 1/2 ” cubes

Pork lard   lard They sell it at the Mexican store

6 garlic cloves – smashed, and chopped

2 fresh bay leaves

1 TBSP cumin

2 TSP fresh sage

2 Tsp.  MEXICAN  oregano ( it makes the difference ! )     org

2 Tsp. Sugar

2 Tbsp. white vinegar

Flour tortillas elmil( these are my favorite )


Remove seeds and stems from chiles

Cover chiles with 3 cups boiling chicken stock  cover bowl with plastic wrap and let them soak for 30 minutes until plump and tender.

Put chiles and liquid in a blender and puree.

Season pork cubes with plenty of salt and fresh ground pepper.  Let sit for 1/2 hour .

Brown meat in a little of the pork lard ( okay ,  use extra virgin olive oil if the LARD scares you ) Do not crowd .  Do it in 3 batches if you need to.

Add in Garlic , bay leaves , cumin , sage , oregano and stir for 2 minutes

Add in 5 cups chicken stock and simmer for 1 hour

Add chile puree , sugar and vinegar ,  and simmer for another 45 minutes until meat tis very tender and sauce is a red –  mahogany color.

May a little more  salt and pepper , maybe a little more  splash of vinegar to taste ?


Eat and Enjoy !


You can make tacos or serve this  with Mexican rice, .


1 cup long grain rice    rice

2 Tbsp Pork lard  lard

1 onion – chopped up onion2      chop

2 TBSP tomato paste      tp22 This is very convenient and just about right . Plus you can use it later and not waste 1/2 a can of paste. Look for it at the store.



  • 2 cups  chicken stock
  • 1 teaspoon salt

Melt lard in  a saucepan with a good fitting lid.

Sauté  rice until golden  brown in color.   Keep stirring.

Add Onions and cook for 2 minutes

Add tomato paste and cook for 2 more minutes

Add chicken stock and bring to a boil.

Cover and reduce heat to low .


Turn off heat let sit 10 minubte DO NOT LIFT LID!!!!

The steam that is trapped inside the pan is what allows the rice to cook properly.

  • Remove from heat and fluff with fork.

Eat and Enjoy !







15 Jul





Okay So first off you are gonna have to buy the meat.

1 BostonButt bone in roast 6-8 lbs  ( for 8 people )

In the store it is labeled as Pork butt or Boston Butt .  Although it may or may  not be from Boston  ,  it isn’t from a pigs butt .

It’s from his shoulder .    pig



WHAT ! ! !   what

See, at some point in our colonial past, Boston was well known for its pork production and would often ship preserved pork (most often front shoulders—the least desirable part of the hog—but often hams and heads as well) in large wooden barrels. These barrels were of the size officially known as “butt” or “pipe.” That’d be a 126 gallon barrel , ( which really is a buttload )  half the size of a 252 gallon tun,  larger than a 84 gallon firkin,  and twice the size of a 63 gallon hogshead  (which, incidentally, have nothing to do with actual hogs or heads).


The pork-filled barrels shipped out across the country came to be known as Boston Butts, a term which was soon applied to the meat inside, despite the fact that it actually came from the shoulder of the hog. These days, conventions in many parts of the country still refer to the pork shoulder as Boston butt, though in many cities (including Boston itself), they’re known as just plain “butt.”

Had our forebears deigned to ship pork in 84 gallon barrels, we might have found ourselves spooning slow-cooked pulled Boston firkin into our BBQ sandwiches, perhaps making our Italian sausages out of Boston puncheon, or if those shoulders were shipped to New Mexico via 18 gallon barrels, they’d be chowing down on chile verde made out of Boston rundlet.

So now you are probably wondering what do they call the anatomical butt of a pig ?

That would be the HAM of course , BUTT  pbb   , let’s leave that story for another time.
Pulled pork can be made with a fresh ham or picnic roast, although the best is Boston butt. And it is usually the cheapest


Preparing pulled pork requires little effort but lots of time. Plan on 10 hours from start to finish: 3 hours with the spice rub, 1 hour to come to room temperature, 3 hours on the grill, 2 hours in the oven, and 30 rest.

Wood chunks help flavor the meat; hickory is the traditional choice with pork,  I use oak .


You will need a disposable aluminum roasting pan that measures about 10 inches by 8 inches and one big enough to hold your roast

as well as heavy-duty aluminum foil .

¾ cup Dry Rub for Barbecue (see below)

1 bone-in pork roast, preferably Boston butt (6 to 8 pounds)

4 at least ,  probably more  (3-inch) wood chunks – a lot of recipes call for soaking the wood chunks. I , myself used to do this and then I read were you are actually producing steam before the smoke. We want smoke , so no soaking is necessary.

2 cups barbecue sauce (see below)


ice cold beer    beer66

lawn chair        chair

some tunage      boomuntitled         music2



Charcoal – coal only Kingsford –


This is a basic rub if you want to make your own :

1/4 cup paprika

2 tablespoons salt

2 tablespoons sugar

2 tablespoons brown sugar

2 tablespoons ground cumin

1/2 Tsp celery seed

2 tablespoons Chile powder

2 tablespoons freshly ground black pepper

1 tablespoon cayenne pepper




  1. Massage the dry rub into the meat.   Do not be shy with the rub.  ppr4   Then Sprinkle some more salt and pepper and


Wrap the meat tightly in a double layer of plastic wrap and refrigerate for at least 3 hours or  overnight ( the best )  .  pprplastic

  1. At least 1 hour prior to cooking, remove the roast from the refrigerator, unwrap, and let it come to room temperature.
  2. Meanwhile, light a large chimney starter filled a bit less than halfway with charcoal briquettes (about 2½ quarts, or about 40 briquettes) and allow to burn until all the charcoal is covered with a layer of fine gray ash. Empty the coals into the grill;

You are going to use an indirect method of cooking.

Split the pile of coals in half and move each one  side .

Open the bottom vents completely. Place the  wood chunks on the coals. Position the cooking grate over the coals, cover the grill, and heat until hot, about 5 minutes (you can hold your hand 5 inches above the coals for 2 seconds). Use a grill brush to scrape the cooking grate clean.

Then Place the foil pan in the middle with 2 cups of water in it

I just bought one of these grates with the DOORS. Makes life a lot simpler and you won’t dump your roast on the ground as often when trying to put more coals and wood chunks into the grill.       grate2




If you lid doesn’t have a thermometer then you will have to buy one . ( Monitoring temperature is a critical key in getting the absolutely best tasting food from your grill. you can’t WING IT )

It can be as simple as drilling a small hole in the top and putting a 100 – 500 thermometer     therm

in it ,

or you can use a thermauto  a digital thermometer where the probe is connected by a steel cable? If so I like to run the probe through a potato that has been cut in half. The potato is then set on the grate near the meat and measures the internal temperature of the grill via the cable hooked up to the thermometer.



I  usually use  about 14 on  each side and add 6 every 45 mins or so this should keep the grill around 250′ .  You will l have to play with the top vent alittle and keep an eye on the thermometer to maintain this temperature. 250′
Cook for 3 hours.



. Fuse  Method:

This is a fun one,  Create a long fuse of unlit charcoal around the outside of your grill. Make the fuse/snake 2 or 3 briquette layers deep. Put your smaller wood chunks directly on top of the unlit charcoal snake. Start the smoke by adding 4 or 5 lit and ashed over charcoal briquettes to one end of your fuse. Place your meat directly in the middle of the C or U snake. This works better for butts and shoulders than it does for ribs.
Cost: $0     snkee
Pros: longer cook time before adding fuel, easy to see how much lit fuel you have. With a little practice, this is a set up that will allow you to walk away for several hours.


Open ice cold beer, turn on your favorite tunes, Sit in lawn chair and RELAX …………

  1. Adjust an oven rack to the middle position and heat the oven to 325 degrees.

Place roast in aluminum foil pan and cover with 2 sheets of foil . Seal tightly .

Place the pan in the oven and cook until the meat is fork-tender, about 2 hours. Temp should be 195- 205 ‘   hand

Remove from oven and Let the roast rest for 30 min.

  1. Transfer the roast to a cutting board and unwrap. When cool enough to handle, “pull” the pork by separating the roast into muscle sections, removing the fat, if desired, and tearing the meat into thin shreds with your fingers. Place the shredded meat in a large bowl. Toss with 1 cup of the barbecue sauce, adding more to taste.

Serve the pulled pork on Kaiser rolls        kaiser

I always throw a little thinly sliced cabbage on top cab3


and / or some pickles      pick

Pass  the remaining sauce separately.

Eat and Enjoy !


Columbia Gold, a South Carolina Mustard Barbecue Sauce

By Meathead Goldwyn

In a swath of Mid-South Carolina, from around Columbia to the coast around Charleston, barbecue sauce is yellow, not red, a byproduct of the region’s German heritage. In Germany, pork and mustard go together like peanut butter and jelly.

map of the different sauces used in the Carolinas    mbbqsauce

It is a bit of a jolt to an outsider wandering into barbecue joints in the area and being served a pulled pork sammie mixed with a yellow sauce. Until you bite down. The flavor profile is similar to conventional red barbecue sauce, sweet tart, but the base flavor is mustard, not ketchup, and the sweetness is cane sugar, not molasses. But it works! In fact I prefer it to red sauce on pulled pork.

Here’s a quick and easy classic South Carolina mustard sauce. Tangy and one of my favorites, you really need to give it a try. Try it on hot dogs or brats or anywhere that you might use bottled mustard.

Columbia Gold Barbecue Sauce Recipe

Bottle of mustard


Takes. 30 minutes.

Keeps. It can keep for months in the refrigerator.


2 cups prepared yellow mustard

2/3 cup cider vinegar

3 tablespoons tomato paste

1/2 teaspoon chipotle Tabasco sauce or you favorite hot sauce

3/4 cup sugar

2 teaspoons chicken bouillon granules or 1 cube

2 teaspoons dried rosemary leaves

1 teaspoon celery seed

3 teaspoons mustard powder

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon table salt

1 teaspoon freshly ground black pepper

About the mustard. To be authentic, use yellow ballpark style mustard, not Dijon. Besides, it just doesn’t taste right with Dijon.


1) Mix the wet ingredients together in a bowl.

2) If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary. Leftovers will keep in the fridge for a month or more.



12 Jun

Okay, so today you get a video.

No  Jessica and Jason , it is not mine. (although I am working on one )

This was made by a group I watch called Tasty

I thought  I could do this with my own homemade pizza dough and it would surely come out right.

BUT  ,

In the interest of those of you that don’t like getting to involved , and for those of you that are in a hurry , and for those of you that just like Pillsbury Crescent rolls and like doing wacky things with them ,

I’m pretty sure your going to like this .

Baked Ham & Cheese Ring – YouTube




pr2                    pr3





2 cans (8 oz. each) refrigerated Crescent dinner rolls   pp7
1 cup mozzarella cheese
½ cup pepperoncini  pppp

¼ cup fresh basil

⅓ pound salami
⅓ pound ham

¼ pound prosciutto   proc

  Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto

8 slices provolone, halved
Salt and pepper to taste

Olive oil and balsamic vinegar for the dip *optional*


. Preheat the oven to 375˚F / 190˚C.

Unroll cans of dough, separate into triangles. On a large cookie sheet, place a bowl in the center(about 5 inches in diameter). Arrange the triangles in ring around the bowl, dough should overlap.
Layer cheese, pepperoncini , basil, salami, ham, prosciutto, and provolone on each triangle closest to the ring. Season with salt and pepper.
Bring the top of the triangle over the filling, and tuck the edges under the bottom layer of dough. Repeat around the ring until the entire filling is enclosed.
Bake for 30 minutes or until the dough is golden brown.
Cool 5 to 10 minutes before cutting into serving slices.
Serve with olive oil and balsamic.

I’ m not to keen on the  olive oil and vinegar, you try it and let me know what you think ?


Eat and Enjoy !