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POLISH WEDDING SAUSAGE SUPPER

12 Aug

 

                                                     mariafedro.com                                   

 

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 !

 

 o

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 !

 

 

 

 

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BREAKFAST HASH – BROWN CASSEROLE

30 Apr

                                                       PILLSBURY

CUTS AND CRUMBLES

 

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

                                                                                  BUZZEL

 

 

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

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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

cs

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

 

 


kummelwik


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  ……..you believe the old folk tales ……………….

 

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

rosey

Sophia Diedre

SO says William Shakespeare …………………..

Enough !!!!

Back to the recipe …………………..

Turn oven on to 400′

Cut the sausage into 1 1/2 pieces.

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Place them evenly on a parchment lined baking sheet.

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

 

20161224_055940_001

 

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

sauge2

Eat and Enjoy !!!

GREEK SAUSAGE (Loukanika) AND GREENS

5 Sep

 

greekfl

 

 

 

 

 

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

EDUCATIONAL INTERRUPTION !!!!

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 )

 

 

Directions

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 )

ONE OF THE REASONS I LIKE COOKING : ALOT OF DIFFERENT WAYS TOO DO A THING !!!   OR…OR….OR   

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

OR

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.

patty3

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.

patty4

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

 

patty5

 

patty6

 

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

 

ck2

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!

 

 

 

CHILI COLORADO WITH MEXICAN RICE

31 Jul

 

 

cc333

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)

AND HERE IS A LITTLE KNOWN FACT :

jj22

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 !! ”

“YES THESE ARE THE BEST !!! ”

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

MEAT AND GRAVY  TACOS

 

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 .

Cook 20 min DO NOT LIFT LID VERY IMPORTANT

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 !

 

 

 

 

 

PULLED PORK ON THE GRILL {WITH YELLOW MUSTARD BBQ SAUCE }

15 Jul

 

 

pp33

 

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).

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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 min.to 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

OR YOU CAN USE YOUR FAVORITE

butt-rubfad

 

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

PAT PAT  PAT

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

 

indrect

.

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.

OR

YOU CAN TRY THIS METHOD:

. 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 …………

 weber
  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.

Ingredients

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.

 

ITALAIN SUB BAKED GOODNESS RING

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

 

 

 

INGREDIENTS

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*

PREPARATION

. 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 !

 

Carnitas

30 May

mex

 

Carnitas, literally “little meats”, is a dish of Mexican cuisine   originating from the state of Michoacán  . Carnitas are made by braising or simmering  or  pork in oil or preferably lard until tender. The result is very tender and juicy meat, which is then typically served with chopped coriander  leaves (cilantro) and diced white onion .

 

 

 

Okay , So  you are correct .   I have already posted TWO different recipes for Carnitas.

This one is a little different and was made Next door at my neighbor Ben’s party.

This is Ben 20160521_183338

This is Ben’s  party    20160521_192248

Today we use the DISCADA  to cook in . It’s kinda like a really big WOK

It’s made from a disk from a disk harrow — Hence the name.

I’m sure most of you have seen these  disk

 

So , here’s the ingredients for a party

13 lb pork shoulder ps

6 lb ribs    pr

and here is one I was not to sure about  pg  Yes PIG’S EARS same kind your puppy likes

“It’s gonna be real good , wait and see ” says my friend ,  Ben .

Ahhh …. Okay .

So first they heat up 4 gallons of Vegetable oil.

( which some folks ,  including me , were also  not to sure about )

Then Modesto,   he’s Ben’s brother and the head chef. cuts everything up into smaller pieces and adds it to the oil

20160521_173613_001

 

Now it all has to cook a while

 

And while we are waiting  , let’s munch on some Chicharrón

No ! No ! NO !

not the stuff in the bag( I can not stand the smell  , much lees the taste ! )bag

Ben stopped at his favorite grocery store and got the real thing     chicharron

Not only is the skin fried to perfection  , there is also a strip of pork meat attached and  I must say that it is so rich this could  be a meal by itself.

But , back to matters at hand … the pot thickens  hystPot  – Plot  ,  get it ?      I crack myself up !

 

 

This is Pascual ( in the purple shirt ) this is Ben’s other brother and he keeps an eye on the time and make sure his little brothers are doing everything right.

20160521_183332

After about an hour and some Modelos and margaritas They add some ADOBO     ad

Let it cook  alittle bit

The add a  dozen oranges  , a cup of milk ,  and a can of COKE    20160521_183321

 

And Modesto keeps stirring so everything cooks evenly

 

20160521_182813

Let it cook about 20 more minutes

 

Then we are ready to eat 20160521_190419

Ben was right ! this was RREEEALLLY GOOOOOD !!!. Especially the ribs.

I’m going to have to try this on a smaller scale. I’m sure you get the idea .

Let me know how yours turns out when you make it !

 

carnitas

 

 

car22

 

Eat and Enjoy !

TACOS AL PASTOR

14 May

 

Tacos-al-Pastor

 

 

 

Tacos al pastor come from Mexico, right? .

The method of cooking “al pastor” actually comes from Lebanon.  leb

It’s inspired by shawarma!

Shawarma or Shawurma (Arabic : شاورما‎ / 😉 is a Levantine Arab  meat preparation, where lamb , chicken , beef , or mixed meats are placed on a spit  ), and may be grilled for as long as a day

You can find some version of shawarma everywhere in the Middle East where the Ottoman Empire once reigned.  otto

“Turks call it döner kebab;     Greeks call it gyro;       Iraqis call it kas,” .      “This shows you the all-pervasive influence of the Ottoman Empire, because all the subjects of the Ottoman Empire eat shawarma even though they call it by different names.”

Of course, the people of the Ottoman Empire didn’t all stay there.     About 36,000 people under Ottoman rule left for Mexico between the late 19th and early 20th century.

“People came from as far as Egypt. Some people came from Iraq,.  The majority came from the Levant, as it was called during that time, which is now modern-day Lebanon and Syria.”   but

The migrants left for the usual reasons: looking for economic opportunity, dodging army conscription and escaping sectarian violence. And when they arrived, they brought their food with them. “By the 1930s, there were restaurants that served shawarma .

Gyros ,  being the one you are  most familiar with , probably.

 

 

Aside note :  Copious use of fresh herbs is a hallmark of Lebanese cooking, and in earlier times one of the questions considered when looking for a bride was how finely she could chop parsley.)       bride       …………….   chop ………  .what22

 

 

The English translation of al pastor is “in the style of the shepherd.” Mexican shepherds adapted the Lebanese style of spit-roasting lamb, using pork instead, and al pastor tacos became a beloved Mexican food the world over.

Tacos al pastor are made from thin strips of pork that have been marinated in spices and chiles and then stacked onto a long spit called a trompo. ( spinning top )In many — but not all — cases, a pineapple and onion are placed on top of the spit. As the meat cooks, the outside layer gets crispy from exposure to the heat. The taco-maker  shaves off the outer layers straight into tortillas, and might top the pork with sliced pineapple, onion, cilantro and salsa.

The vertical skewer is a key part of the equation, facilitating fat and juices to drip down onto the stack, “basting it as it crisps,”

trompo

Some people think the pineapple on top of the spit marinates the meat as well, but the  pineapple rests on top of the spit so that it’s easily accessible to the taco makers, and the belief that it marinates the meat is pure speculation.

 

 

  • For the Pork:
  • 2 whole ancho chilies, seeds and stems removed – ancho
  • 2 whole pasilla or guajillo chilies, seeds and stems removed
  • guj
  • 1/2 cup homemade or store-bought low-sodium chicken stock
  • 2 teaspoons vegetable oil
  • 1 teaspoon dried Mexican oregano ( it makes a difference )  mco
  • 1 teaspoon dried ground cumin seed
  • 1 tablespoon sazon   sazan
  • 1 chipotle chili packed in adobo sauce, plus 2 teaspoons sauce from canchip
  • 1/4 cup distilled white vinegar
  • 3 whole cloves garlic
  • 2 1/2 teaspoons kosher salt
  • 2 teaspoons sugar
  • 2 pounds boneless blade-end loin or sirloin pork roast
  • 8 ounces (1/2 pound) sliced bacon
  • disposable aluminum loaf pan

 

  • To Finish and Serve:
  • 1 small pineapple, peeled, cored, and cut into quarters lengthwise
  • corn tortillas,  heated and kept warm
  • 1 medium white onion, finely diced (about 1 cup)
  • 1/2 cup finely minced fresh cilantro leaves and tender stems
  • 1 cup  your favorite salsa
  • 3 to 4 limes, cut into 8 wedges each for serving

    Place chilies in a large saucepan over medium high heat and cook, turning chilies occasionally, until puffed, pliable, lightly browned in spots, and very aromatic, about 5 minutes. Add chicken stock (it should boil immediately), then pour contents of pan into a small bowl. Cover loosely and set aside.2.

    Wipe out saucepan, add oil, and return to medium-high heat until oil is shimmering. Add cumin, oregano, and achiote and cook, stirring frequently, until a aromatic but not browned, about 30 seconds. Add chipotle chilies and sauce and cook until aromatic, about 30 seconds longer. Add vinegar, salt, and sugar and remove from heat.3.

    Scrape contents of saucepan into a blender along with garlic and chilies with their soaking liquid. Blend on high speed until completely smooth, about 1 minute, scraping down sides as necessary. Set sauce aside to cool slightly.4.

    Using a very sharp chef’s knife or slicing knife, slice the meat as thin as possible. If necessary, place meat in freezer for 15 minutes to firm it up.

    Split the sides of a heavy duty zipper-lock bag. Place one slice of meat inside bag and pound with the bottom of a heavy 8-inch skillet or a meat pounder until less than 1/4-inch thick. Transfer to a large bowl. Repeat with remaining meat.

    Add marinade to bowl and toss with hands until every piece of meat is evenly coated in marinade.

    Line the bottom of a disposable aluminum loaf pan with bacon. Add a layer of thin-sliced marinated meat. Continue layering in bacon and meat until all the meat is used up. (It may pile above the pan a little bit. This is ok.) Cover tightly with plastic wrap and refrigerate for at least 4 hours and up to 36.

    Oven to 275°F. Uncover aluminum loaf pan and place on a foil-lined rimmed baking sheet. Transfer to oven and cook until meat is completely tender (It will drip lots of fat), about 4 hours. Remove from oven, allow to cool slightly, cover with aluminum foil, and refrigerate for at least 2 hours and up to overnight.

    To Serve: Preheat oven to 350°F. Remove cooked meat from aluminum tray, scraping off any fat or jellied juices from its sides. Use a spoon to collect fat and juices from tray, reserving each separately. Using a sharp chef’s knife or slicing knife, slice meat as thinly as possible to create fine shavings of meat and fat. Transfer to a bowl.

    If fat from meat is solid, heat gently in the microwave or in the oven until melted. Transfer pineapple pieces to a rimmed baking sheet lined with aluminum foil. Brush with fat. Transfer to oven and roast until completely tender, about 25 minutes. Remove from oven and allow to cool slightly.

    About 10 minutes before pineapple is done roasting, transfer meat and 1 tablespoon of fat to a large cast iron or non-stick skillet. Heat over medium high heat, stirring occasionally, until meat crisps and deeply browns in spots. Add any reserved juices and toss to combine, allowing it to cook until reduced to a moist glaze. Transfer meat to a warmed serving bowl.

    Chop roasted pineapple into large chunks. Serve meat and pineapple immediately with warmed tortillas, onions, cilantro, salsa, and lime wedges.

    Meat will be very moist and should be packed into double-stacked tortillas for serving.   pine

    Don’t forget the cold beer  !!mb

    Eat and Enjoy !

Smoked Bacon Burritto

13 Apr

       IF THIS DOESN’T LOOK GOOD TO YOU …………. THROW AWAY YOUR    SMOKER      pig

     Okay, first  , this is from Bill Gillespie .

I have tweaked it a little ::

                                                                                                                                                           O MAKE A BACON WEAVE BREAKFAST BURRITO IN A SMOKER

BY BILL GILLESPIE APR 06 2016

33

Ah, the bacon weave. This is something that those who love bacon really need to have in their arsenal. Using bacon to replace the tortilla in a breakfast burrito is a whole lot of meaty-madness and it is fantastic, especially when cooked in a smoker. Breakfast will never be the same again.

 

 

Bacon Weave Breakfast Burrito

 

Serves: 2 • Cook time: approximately 1–1 ½ hours

  • 1 Bacon Weave (below)
  • 1 cup  cooked hash browns
  • 2 tbsp  your favorite hot sauce
  • 4 eggs, scrambled
  • 4 breakfast sausage links
  • ½ cup  shredded cheddar or pepper Jack cheese
  • ¼ cup  chunky salsa (mild, medium or hot)
  • 5 slices jalapeno pepper
  • . Fire up your smoker to 275ºF–300ºF (135ºC–150ºC).    pay attention to the water pan to make sure it doesn’t run out of water

 

Lay out your Bacon Weave on a sheet of heavy-duty aluminum foil.bacon weave

 

 

 

Add the hash browns and top with hot sauce.  bb33

 

Next add the scramble egg, breakfast sausage, cheddar cheese and salsa.  bb44  AND JALAPENO  Chile slices

 

 

Roll it up and make sure the seam ends up on the bottom. This will help ensure that the burrito stays together while you’re cooking it.  bb55

 

Add the apple wood just before putting the meat on the smoker. Place on the smoker seam side down and cook until the bacon is done and browned, 1–1 ½ hours.

Remove and let sit for about 10 minutes, and then cut in half and serve.

bb66    OH YEAHHHHHH!!!!!!!!!!!!

 

 

 

Bacon Weave

   bacon weave

Serves: approximately 4 • Cook time: 30–45 minutes

16 slices (about 1 lb [455 g]) bacon

Lay 8 strips of bacon vertically across a rimmed baking sheet or aluminum foil, flush against each other. Fatty sides should all face one direction and meaty sides should all face the other direction. The width should match the length of the strips.

Fold every other strip in half onto itself. Lay one strip of bacon perpendicular to those strips, flush against the back of the folds. Unfold those flipped strips back over the perpendicular strip of bacon.

Now fold every other strip in the alternating columns. Lay one strip of bacon perpendicular to those strips, flush against the back of the folds. Unfold those strips back down over the perpendicular strip of bacon.

Repeat again with the first set of strips. Do the same thing on the upper half of the weave. There should be the same number of strips going down as there are going across.

heat oven to 325′ and bake for 10 min.

Remove from oven and let cool for 5 min.

Follow rest of directions

Eat and Enjoy!