Red Beans and Spicy Sausage

I don't remember what I did here, exactly.  Red beans, red pepper, chilies, probably ground cumin and then spicy Portuguese sausage.  I did add some liquid and then mashed a bunch of the beans to thicken the brew.

Cesear Salad

There are probably a zillion recipes for this salad...let me add mine.  I like lots of garlic and the creamy dressing made from the almost raw egg.  We're having this with a small steak tonight.  My perfect summertime dinner.

Garlic croutons:
Slice a baguette into 1/2 inch ovals and toast both sides under the broiler on high.  I like to have for or five croutons per person.

Mince 6 or more cloves of garlic.  When is fine, add a sprinkle of kosher salt and slide the flat side of the knife across the garlic until its a fine paste.

In a cold 10" skillet put in a layer of olive oil and add the garlic slowly warm the garlic when hot add the croutons and shake them around to coat.  At this point I saute until the garlic turns a light brown.  Remove all from heat.

They now sell Organic Romaine Hearts for the same price as conventional.  I take a head out of the bag and cut off the first two or three inches from the top (greenest) part.  I then cut across the circumference of the head and then wash well and dry in paper towels so all water is gone.  It helps the dressing ad hear to the lettuce.

In a big bowl, add about 1/4c olive oil, a couple shakes of Worcestershire sauce or one anchovy mashed around the size of the bowl.  Add the juice from 1/2 lemon...more if you like more...and 1/2c finely grated Parmesan cheese.  Mix well. 

Boil water in a small pan. When rolling, add one egg that you have stuck a needle into one end to prevent an explosion. Cook exactly one minute and then run under cold water so you can handle it.  Open end over bowl and mix well.  If you are skittish about raw eggs, people say a little good quality mayo can sub.

Add romaine and mix well.  Add more olive oil if it's just too dry.  I like there to be nothing fat the bottom of the bowl after serving the salad.  Add croutons with the garlic bits and toss well.  Serve.

Cornish Hen (Small Chicken)

We're trying to eat lighter dinners...and keep down the leftovers.  Here's my attempt at Cornish Hens.  I put some lemon wedges in the bird before wrapping it in bacon and trussing.  It's laying on a bed of aromatics that really add value to the pan drippings.

Before

After

One little glitch...it acted done...but wasn't.  This was about the third roast that wasn't finished in an appropriate time.  A couple of nights ago, I made homemade pizza and after 10 minutes on 450...not much was happening.  So then I went to reset the temperature and when I did it showed it was down at 315 degrees.  So I went to the broiler and that didn't come on!  Needless to say GE is coming in the AM.

Happy Eating!



Roasted Garlic

This is one of our favorites...Roasted Elephant Garlic.  Slice off the top.  Drizzle with good olive oil, some salt and put in a small roasting pan in a 375 degree oven.  In the oven for about 30-45 minutes, until soft.  Remove the outer husks. 

Stuffed Poblanos

Very easy. Roast the poblano, remove skin.  Cut a V-shaped opening on the top and fill with your favorite.  Here I used some leftover chili.

Egg-cellent

The girls are laying again.  This is just four days production.

Sweet Italian Sausage

I've been wanting to make sausage at home for quite some time.  Finally acquired the rest of the equipment...and the raw materials of a Boston Butt roast and hog casings...

My Kitchenaid stand mixer, my friend for almost 30 years, is the work horse along with the grinder and sausage stuffing attachments.  If I enjoy sausage making, I'll make the investment for a metal meat grinder...but all in time.

Here's the recipe.  I change from Anise seed to Fennel seed doubling the amount in the recipe and I added a little more garlic.  I'll try to scan this to a document and post with my changes.

Here's an example of a Boston Butt or Picnic Roast.  It's actually from the shoulder of the pig.  So there is sinew and good marblization.  I also added about a quarter pound of saltpork that I cut and blanched to get the salt out.  Should have added even more.  Today's pig - unless your being locally grown Heritage breeds as so much leaner than 10 or 15 years ago.

As you can see, the marbling.  The five pounds had to be cut into 1" squares.  Thanks for my 10" chef knife that had just recently been professionally sharpened! 

Then, you need to put in the freezer for a few to firm them up before grinding.

Next, grinding.  This took a lot more time than I had anticipated and my hands were sore by the end of the process.

Then mix!  One of the chef's I follow recommended adding a little water to the sausage and mix with the paddle of the Kitchenaid to make a smooth filling.  Mines a little rustic, but that didn't bother me.

Next comes the stuffing part.  Supposed to lube the tube with Crisco, which I couldn't find in the pantry, so I used veggie oil.  I'll buy Crisco for the next batch!  It took a little bit to get the diameter of the sausage the same and not go too fast and not get enough sausage in there.  Oh, and you have to manually fill the stuffer as well.  A lot to manage.

Then the money shot.  I figured that the width of my hand was a good size for the links.  It made about twenty sausages and I had some left over mix that I froze as well.  Total cost of the ingredients (pork and salt pork) was about $27 for 5lbs, might not be a bargain, but you know what's in it.

Happy Eating!

Posting Absence.

I've come back to the blog after a long time missing.  I have a camera full of pictures to match up with the recipe and get back on track.

Sausage making is my first new post back.  It was a lot of fun and didn't set me back that much to get started.  I've purchased a mini-fridge because my eventual goal is to make Italian Salami.

Happy Eating everyone!

Gratin Parmentier

I just picked up a copy of Jacques Pepin's "Essential Pepin".  I love it.  It's like "Joy of Cooking" for French food in the American market.  My first try was a recipe for leftover beef.  Even Robbie ate the potatoes...laced with eggs, cream and Gruyere cheese!  It was like a heavy souffle on top of beef stew.  Highly recommended.

Then there were potato leftovers.  I put them into a smaller gratin dish.  It looks lovely.

Great flavor.  Can't wait to try more recipes from the book!

Happy Eating!

Dinner tonight.

Stumbled back upon a cheese/gourmet shop in Newburtport this morning before having lunch with my friend Beth.  I just couldn't resist!

Jambon Bayonne
Humboldt Fog
Pecorino San Gimignamo
Mousse Truffe
Urchrutend Swiss
Country Pate - mine
Brined Olives with Herbs de Provence
A bottle of French red wine
Olive oil flavored crackers

Yummmm.

Happy Eating!

Lip smacking Split Pea Soup

This is delish!  Didn't take long to make.  The ham hock is from Green Meadows farm in Hamilton.  They raised pigs on the farm this year.  Very gently smoked.

4 to 6 servings
1/4c olive oil
1 large onion finely diced (I used a white onion)
2 carrots finely diced
2 stalks celery finely diced.  (Try to make all the veggies about the same size)
1 lb bag of split peas, rinsed
11/2 lb smoked ham hock (or your leftover ham bone)
2 quarts chicken stock, water or combination (I used chicken stock)
Salt and pepper to taste. (I would put some salt with the veggie saute and wait to correct seasoning at the end.  The pork might be salty.  I didn't add any at the end)

In a large saucepan, saute onion, celery and carrots over medium-high heat.  Add the split peas and ham hock cover by about 2". (That would have been another quart and then the soup would be too thin.  So I didn't cover the ham hock just the peas.

Bring to a boil and simmer for about 1 hour until the soup is thick and the peas have almost disintegrated, but not quite.  Season.  Remove ham hock and shred.  Serve with some of the ham on each bowl of soup.

Happy Eating!

I need beef!

I'm so sick of Turkey.  Yes, it is a roast beef covered in bacon.  And look carefully, there are several dollops of Criso on the veggies...they get really crunchy that way.  My mom's secret....

No regrets....but yum...

Happy Eating!

Thanksgiving Dishes

Well, I'm still in food coma from yesterday, but I think everyone had fun.  Had 18 adults and 4 little kids...and the dog was so happy to see everyone!

Appetizers and desserts were provided by our guests:  the family chicken wing recipe, baked stuff shirmp, Mexican dip...then the pies and sweets...and Italian cookies!

The table.  Flowers from Chapmans...love the colors.  They do really great work.  The three arrangements had orchids in them...lovely.

Yes, the walls in our dining room are painted red.  Actually BenMoore "Country Redwood".  The drapery fabric is a reproduction of a men's waistcoat fabric from India c. 1780. Thank goodness my sister has those folding chairs!  Many would have been sitting on the floor!

The Sweet Potato "Cannelloni" was a crowd pleaser.
http://www.marthastewart.com/314723/sweet-potato-cannelloni?czone=food/thanksgiving-center/thanksgiving-center-dishes

Thin slices of sweet potato filled with a puree of sweet potato, spices, parmesan and apples.  Topped with shaved parmesan and toasted walnuts.... It was a little fussy, but I had time Thursday AM having prep'ed the rest of the meal the night before.

More coming!

Happy Eating!



Cook-a-thon update.

It's 4:30 Saturday, I'm pooped.  You may remember that my new range hadn't been leveled up to the counter.  Guess who called this morning?  Right.  Lost an hour this afternoon while the guys were here. And I could heat the oven cause they had to move the range.  I didn't get the potatoes peeled...ick.  One stuffing more to make.  Guess I'm not sitting down to watch the Macy's Parade!  I tried.  Taking lots of photos.

Happy Eating!

First Thanksgiving Hurdle!

OH NO!

My elderly neighbors who usually cook the second bird for us called to report:  Their electric oven is dead and replacement parts not due until next week! 

So my parents volunteered to cook one...but I've got to get one of the birds to to their house on Wednesday. They're 25 minutes away.  Wasn't planning on stuffing that one which is good.

Logistics.  It's all about logistics.

Happy Eating!

Thankgiving Time!

Sorry, I've not been posting frequently.

This is my favorite holiday of the entire year!  Just giving thanks, no religious themes, no remember the war dead

I may have not been posting, but I have started cooking for Thanksgiving.  Sunday I made the meat sauce for the lasagna that I'll make Wednesday.  Today I'm making corn bread for a stuffing...and I'm using white corn meal...see who notices...

This is what I've come up with:

Lasagna and Salad
Brined Roasted Turkey w/Traditional Stuffing
(I cover this one with cheesecloth that had been soaked in melted butter and white wine)
Roasted Turkey with Sausage & Fennel Stuffing
Brussels Sprouts w/bacon and walnuts
Mashed Potatoes
Garden Peas
Sweet Potato 'Cannelloni'
Green Beans w/shallots and crumbs
Jellied Cranberry Sauce
Whole Cranberry Relish

We're having 20!  More the merrier...the guests are bringing the apps and desserts.

I promise to take some pics and post a few of the more interesting recipes.

Happy Eating!

Pork and Bean Chili

Been off for a while.  Should have a few posts today.



I've been looking for a pork chili recipe and stumbled along one that I modified.

Total Time:  3.5 hours
Cook Time:  2.5 hours

Ingredients:
1/2lb bacon cut into 1" pieces
1.5lbs pork stew meat (looks like beef chuck cubes for beef stew).  I found pork loin, I would rather have found shoulder. Cut into 1" pieces.
1 large white onion chopped
4 cloves garlic minced
2 jalepenos, seeded and cut into rings
2c beef stock
1 -28oz can of diced tomato in puree or own juice.  You'll use about 2/3rds of it.  Hold the rest in reserve if needed.
1/3c chili powder
2t dried oregano
1/4t cayenne pepper (or to taste)
1T ground cumin
1T veg. oil

In a heavy bottom pot, at least 4 qts. render the bacon and remove to a paper towel.  Remove all but 2T of the bacon fat.  Add about 1T of canola or veg oil to help raise the smoke point of the bacon fat.

Dry the cubes of pork with a paper towel and sprinkle with salt and pepper.  When the oil is hot, cook cubes in oil until brown.  Cook in multiple batches.  You don't want to crowd.  If you do the pork will not brown.  Remove to a dish when cooked.  When finished, add onions and jalepeno to the pan.  Saute until almost translucent. Add garlic and spices.  Cook until the garlic has become fragrant, but not brown.  Cooking the spices helps to bloom their aromas.

Add back pork and any drippings.  Cook until tender, about 2-2.5 hours.

Set out toppings:  the bacon, minced red onion, minced jalepeno, sour cream, grated jack cheese, avocado...what ever you have.  Serve with warmed nacho chips.

Finished product before toppings.

Next time I'm going to go back to adding a bottle of beer and reduce the beef stock.  It was pretty good!

Happy Eating!

Newsflash - Roast Chicken in the Fireplace

Pictures and technique to follow either later tonight or tomorrow.  Roasting a chicken that is hanging from a string rotating around.  In the 1720's fireplace which is appropriate for this cooking technique.

Happy Eating!

Chicken with Capers

This one I just dreamed up.  I love the tart saltiness of capers preserved in salt.  The carrots are sauteed and sprinkled with dill.  Chicken served on a bed of arugula that has been lightly tossed with olive oil.

2 thinly sliced pieces of chicken breast dredged in flour seasoned with salt and pepper
1 medium shallot finely diced
2T capers.  If using the large ones preserved in salt run them under cold water and then run a knife through them a few times
1/2c Parmesan cheese, grated
1/2c dry white wine
Arugula to taste

Put a saute pan on medium heat.  When hot, add the butter and olive oil.  When foam subsides, add the chicken and saute on both sides.  You can remove the chicken and keep warm...but I don't bother.  Add the shallots cook until softened, add the capers. Swish around a couple of time and add the white wine.  Boil until reduced to about half.  Add half of the cheese and stir.  Add the chicken back, if you removed.

When serving sprinkle with the remaining cheese.

Happy eating!

Chicken Breast Stuffed with Mushroom Duxelles

I dreamed this one up this week.  Serves two. You need to plan on some time to saute the mushrooms to the desired doneness.

This is eight ounces of crimini mushrooms brushed off and chopped very fine.  Below is what they look like when finished.

Maybe 1/5 to 1/4 left and they are "browned" very nutty flavor.

.

The rest is pretty straightforward.

Four boneless chicken thin cutlets

Stuff and roll cinching up with a toothpick

Roll in flour, dip in egg and roll in plain breadcrumbs.  I try to let them sit for 15 min or so and then re roll them in breadcrumbs.

Saute in olive oil with one tablespoon of butter

For the sauce

1T butter melted in pot

1T flour

Let them cook a little but you want them to stay whiteish

Add some white wine

Add some cheese

A few grates of nutmeg

Stir constantly until pulled together

Served it with an acorn squash that was roasted with some butter, brown sugar and a couple of grates of nutmeg.

Was really good!

Happy Eating!