Btw, when all is said and done, I think I am going to try cooking all of these recipes just to try them out.
Btw, when all is said and done, I think I am going to try cooking all of these recipes just to try them out.
Danny 'Zwiefel' Owen - 1971-2016 Moderator and Knife Knut for Eternity. RIP
I have to say that all the recipes posted sound good to me, and I would love to make them all, however there will soon come the first cut, after all I was inspired to do this to be able to make more food that my wife would enjoy. I have read her a few of the recipes and she has expressed interest in some and not in others. I have not read all of them to her. In honor of her birthday, which falls on thanksgiving this year, I will be closing it on the 24th.
Then comes the real work for me, and I ask you to please be a little patient with me, I have to cook these and then she will evaluate them.
Thanks to all of you who have posted recipes, in an effort to help me and my family.
Apple Stuffed Pork Loin
Blue Cheese Mashed Potatoes, Sauteed Spinach, Glazed Baby Carrots
2lb pork loin
For the stuffing
2-3 Granny smith apples large dice
1 spanish onion medium dice
1 small carrot medium dice
3-4 celery stalks peeled medium dice
about 3-5 garlic cloves roughly chopped
Fresh herbs Italian Parsley and maybe rosemary or sage
You can add walnuts if you like
1 tsp ground fennel seed
1/4 tspn cayenne
1/4 lb unsalted butter
1/2 cup white wine or pino grigio
Brioche Croutons I make these from pullman loaf but you can just use peperage farms croutons maybe like 4-6 cups, not sure
Chic Stock... Not sure on quantity, just enough to moisten the croutons fully.
First peel core and dice the apples and hold them in water with a squeeze of lemon juice. Saute the mir poix (celery, carrot, onion, garlic) in the butter and season however you like. When they start to soften add the apples and season with the cayenne and fennel. Saute together for a few minutes letting the flavors combine. When the apples are cooked de-glaze with the wine of your choice. Reduce and add the croutons. Now add the stock and mix till fully incorporated. Add the herbs and check the seasoning, adjust as needed. Remove and rest in fridge till cool but don't let it get completely chilled to where it is hard and un pliable.
Take the loin and use a long slicing knife to make a wide pocket the length of the loin inside without blowing through the sides. Make the pocket all the way to both sides all the way back. You can use a piping bag to squeeze the stuffing in. Now truss the loin with butchers twine. Season and place on a roasting rack and roast in a preheated oven at 350 degrees for about 30-45 minutes depending on the size of the loin and the type of oven. Remove and let it rest for about 5 min. Save the juice in the pan to make the sauce. Simply saute the pan drippings with a shallot and maybe some diced raw bacon add a touch of flour to create a roux, deglaze with brandy and add stock then simmer and season.
Mash potatoes can be done however you usually make them if you wish. I recommend a 60/40 ratio of russet to yukon gold potatoes. I use cream and butter but you can use milk and butter to keep the cost down. Put a pot with the cream and butter on while the potatoes are cooking to heat it up. Quarter potatoes and put in a pot with cold water. Bring to a boil and cook for about 25 minutes depending on the size. If easily crushed with a tong strain them off and place them in the oven to dry them out for at least 10 minutes at around 400 degrees. This makes them accept more milk/cream and butter making them more flavorful. Remove from oven and food mill them or simply mash them however you usually do. Fold in the blue cheese and season how you like.
Peel the baby carrots and put in a pot with cold water salt, sugar, thyme and a shallot or two sliced. Turn the heat on high. When the water starts to boil remove from heat and check. If still al dente simply leave them in the hot water until desired doneness. When done pour out into a strainer and shock the veg in an ice bath.
For service simply saute the carrots in butter and a touch of honey, then deglaze with stock and it should get nice and creamy looking now season and serve.
simply peel the spinach stalks out if they are large leaves or just buy baby spinach. Saute in a hot pan with extra virgin olive oil and butter then season.
Make sure you time it all out so things are happening all at once and when its go time all you need to do is slice the meat saute the veg and plate it up.
Simple, cheap, delicious. Enjoy!
Starting this harvest I'm a starving startling artist/
Lyrical arsonist it's arduous spitting this smartest arsenic/
Theory...That recipe makes me so happy...my pants got a little tighter....
Alright, I'll take a stab. This is not a fancy recipe. In fact "recipe" might be a strong word, here. No precise timings required, alright? Let your nose, tastebuds, and personal preferences guide you a bit. Doing that, it's a super easy one pot.
Went to local Kroegers for prices. I usually get ingredients off of the web in bulk (like the hominy I order off Amazon 24 packs at a time, though a different brand), which makes it cheaper. But it's wasted money doing that if you have the resulting dish. Also because I usually do buy in bulk, I've not used this exact hominy before, but it should be fine.
1 package Goya dried whole hominy (14 oz) - $1.99
2 cans whole tomatoes (approx $3) [or a few pounds fresh if they're a good price or you grow 'em. If buying fresh figure $8 in tomatoes if at a good price.]
2 pounds poblano-type chilis ($4-5)
1/2 - 1 habanero ($.25? less?)
2 cups + good chic stock (4 cups of Pacific Foods Chicken Stock $2.50-3.00)
1lb good sausage [$5?]
Butter to finish if you're so inclined.
Total Cost: $20-25 depending
1.) Rinse Dried Hominy and soak overnight.
2.) Drain hominy. If you have a pressure cooker, throw hominy in there, add water so covers inch, maybe less, add a touch of salt and cook... 15 minutes under pressure? Maybe more?
If no pressure cooker, add hominy to a big pot, fill with water, and bit of salt, bring to boil, then simmer 2 hours or so.
3.) While hominy is cooking, taste peppers. If you've got a variety of poblano that's bitter (yes, there are some poblano types that can be VERY bitter), char the skin and remove. If not, just seed peppers, slice into rings. Mince habanero. If using fresh tomatoes, small cubes. If canned, discard portion of liquid pour into bowl and break up the tomatoes by hand.
4.) Put heavy pot or dutch oven over medium heat. Drain hominy, add to pot. Add peppers and habanero to pot and give a stir. Cover pot, and let peppers soften somewhat. Maybe 5 minutes? More if you did the hominy ahead of time and it's not warm still.
5.) Add tomatoes and stock. Give a quick stir and cover. Let it go for 20-30.
6.) Heat up skillet, prick the sausage, and cook 'em up. They don't need to be fully done, but they should be nice and browned and fat should be rendered. Once done, slice them into small rounds, and add to pot. Give a quick stir, and leave pot uncovered. Cook at least 5 more minutes.
7.) Now, I like this thicker, others prefer thinner. Up to you on this one. If you want it thicker, you'll need to let this go a good while uncovered, stirring occasionally. If not, you might be close to done. Either way, feel free to check for taste, but don't salt until you're at the consistency you want.
8.) If you think it needs some extra luxuriousness, finish with a bit of butter.
9.) CRUCIAL STEP. Remove from heat and let cool for a bit if eating right away. I'll often make this the night before, as it's usually as good if not better the day after. Reheats great, freezes great, skip the sausage to make it crazy crazy healthy.
This has been a staple dish of mine during my year+ diet. I'll add the sausage for the size 2 wife, but have kept it just veggie (ignoring the stock) for myself. Something must be working as I'm down 110 pounds. Unfortunately, that also means I may not have a good grasp as to how many "normal person" servings this makes. But I figure some of the servings are children servings, so you should be good! If they need to be TEENAGER servings, though, you might want to add 50% to the hominy...
Hearty beef stew!
Ok final entry before you shut it down!
This ones for those groggy winter days!
You can substitute change or modify the amount of veggies to your liking also.
2.5 Flank steaks, or 1.5lbs eye of round(trimmed and cut into cubes)
2 onions, Julianned
6 carrots, slices(Rondels)
6 celery stocks, sliced
10 red "new" potatoes, diced
2 Bell peppers(color doesnt really matter), diced
Beef broth, enough to cover(get extra and reduce it on the side before adding for more flavor)
3 oz of red wine of your choice.
Corn starch and water mixture(slurry)
parsley, rosemary, thyme, sage, salt, and pepper to taste!!!
1. Add in a little bit of oil/fat of your choice(Mmm peanut oil) to a mid size pot and get it to its "smoke point"
2. Sear the beef Cubes and get a nice caramelized skin on them. sear in small amounts, adding to much will just turn them grey. remove from pot.
3. Sweat veggies, if you need more oil add it in. remove from pot
4. sear potatoes, remove from pot.
5. add in red wine to deglaze, scrape sides of the pot to get as much fond(food partials) as possible!
6. reduce the wine till its almost dry.
7. add back in potatoes and broth, Simmer till about 3/4ths of the way done.
8. add in veggies and beef, and simmer until all the veggies and potatoes are cooked thoroughly.(add your seasonings and herbs now)
9. slowly Whisk in your slurry, until it hits your personal preference of viscosity.(warning the more you cook it the thicker it becomes)
10. serve steaming hot with some grilled cheeses or whatever you like with stew!!
Also if you make too much you can always eat it tomorrow!
Oh, crap this closes tomorrow. Alright, let's see.
3 TBS olive oil
1 large Onion
3 Garlic cloves (more if you like garlic like we do)
2 stalks Celery
2 cups Lentils
1 can Whole peeled tomatoes.
Any other heartier veg that needs used.
2 Cups Red wine
8 Cups good Beef stock (Pacific foods again unless you have your own.)
1.) Depends on the lentils you've got, but if using standard grocery store lentils, soak overnight or add to sauce pot, fill so there's three inches of water on top, bring to boil, cover, turn off heat, leave for 20 minutes.
2.) Small dice on onion, and celery. Carrots into rounds, garlic into slices and if you're using any other veg prep as needed.
3.) Slice up the bacon if using. We tend not to add a ton. For this much maybe 4-6 strips? If you've got a smoked bacon less, if you've got tasteless bacon, just skip it entirely. if you've got leftover parmesean rinds you can use those in place of or inaddition to the bacon.
4.) Set pot or dutch oven over medium-high heat. If using bacon, add a bit of oil, and fry bacon until crispy. Remove with slotted spoon and place on paper towel to drain. Skip this part if not using bacon.
5.) If no bacon, add oil and onion. If using bacon, you may not need as much oil, so just add the onion. Sprinkle with a bit of salt. Fry until onion is lightly golden brown, five minutes.
6.) Add garlic, and cook 1 minute more.
7.) Add carrot and celery. Give a good stir, pinch more salt, and cook until veg is softened 5+ minutes or so.
8.) Add in wine and let reduce by half.
9.) Drain lentils and add to pot along with the beef stock.
10.) Poor off most of liquid from canned tomatoes. Dump into bowl and break up tomatoes. Add to pot.
11.) Cover cook 45+ minutes until lentils are cooked through.
12.) Remove cover add, half of bacon, (parmesean rinds if using) and allow to reduce. Judgement call as to how far. Check for flavor. If watery, reduce more.
13.) Once proper soupiness, remove from heat, salt and pepper to taste, and allow to cool slightly (10 minutes uncovered?) prior to serving. Remember that it will continue to cook off slightly as it cools even off heat.
I didn't realize you could enter more than once!
Here's what I had a few weeks back.
Chisholm Trail Chili
1-2 yellow onions
4-6 cloves garlic
2 lbs oxtail
corn tortillas(not chips)
Texas Beer(ok it doesn't HAVE to be Texan)
Canned chipotles in adobo(just for the adobo, you don't need to use the chipotles at all unless you like it spicy)
2 large cans fire-roasted tomatoes
chili powder of your choosing(I use green hatch powder)
Cut up one or two yellow onions and 4-6 cloves of garlic finely. Put them in a stock pot on medium, and when they start to get hot, toss a little water in there, and cover it to let them steam down. After they cook through, take the lid off, and let them brown. Burning slightly(or more than slightly) is totally ok, I actually prefer it.
Empty the pot, leave it hot. Use it to sear off the oxtail, sear it on all sides. Take it out(usually all the oxtail won't fit unless you have a giant stockpot), and deglaze and scrape the fond with 1/2 the beer, and let the beer cook down to about 1/2 volume. Enjoy the other half of the beer.
Throw everything else back in the pot, adding the salt and pepper, adobo sauce & chili powder to your liking. Add about 10 tortillas, ripped up. Bring to a boil, and then reduce to low heat and stew it down. Every 20 minutes or so, you need to get a wood spoon and scrape the bottom of the pot down. After the meat starts to fall apart and is fully cooked(about 3 hours or so), take the lid off and let it simmer and reduce to the thickness you like. You'll still have to scrape the bottom to get the good stuff up.
Yeah there's bones in it. If you aren't a cowboy, you can pick them out and clean the meat off and put the meat back in (which is a pain, but I do things for my wife). If it's too thin, add more tortillas or reduce it down.
Serve in bowls with more beer and corn tortillas. Prepare to eat until you hurt. Which will take far less time than you think.
Dell, here is another family staple. It makes enough to freeze for some leftovers or a quick meal another busy night. (Don't enter either of my entrys in your draw, I just want to pass along some recipes.)
4-6 small, medium-green cabbages.
Note: Smooth, small cabbages are desired rather than heavy, veined, texteured ones. Large, tough leaves ae all good for lining the pan, and can be eaten along with the cabbage rools as they become very flavourful. If you ae buying small cabbages, you might need 7-8 of them.
1 lb. medium uncooked ground beef
1lb ground uncooked pork
2 tsp. celery salt
4 c. well-cooked rice
3T onion flakes
2T crushed dried dill
garlic as desired
1/4 c vinegar
1 large can diced tomatoes
6 slices fatty bacon, slow-fried to release and retain fat, then food-process the meat and fat until finely chopped
1 or 2 large cans tomato juice
1 or 2 large cans diced tomatoes
2T crushed dried dill
1/2 c vinegar
Preparation1. Cook the rice and set aside (3-4 c. after cooking)
2. Core the cabbages well, removing the heart and the dense, curled centre leaves with a strong spoon.
3. Set cabbages, hollow side down, in a large baking pan in 1-2 inches of water. Cover and steam/ boil them in a 400 degree oven for about 60-90 minutes. Every 10-15 minutes, remove the outer leaves that are becoming transparent and pliable, BEFORE they become fully cooked, thready and fragile.
Slice away the back of the heavy centre vein on each cooked leaf, so the leaf is whole (Not cut down the spine) and 'roll-able' but of uniform thickness (no ridged spine)
4. Set aside each prepared leaf and wait for the other leaves as you prepare the filling
5. Combine all "Filling" ingredients together and stir well. The mixture will be sloppy, but will form a mound when dropped from a large spoon.
Fill each leaf with about 2 T of filling. Roll core end once over filling - fold in ends - finish rolling. Poke finger into each end to secure the loose ends of the leaf.
Use outside leaves on bottom of roaster to prevent scorching.
Put end of rolled leaf towards bottom.
Cover rolls with sauce (see recipe above)
Cover with loose (raw or steamed) cabbage leaves and cores.
Protect your oven with a large oven liner on the rack just below the roaster
Bake at 375 F for about 6-8 hours, or until outer protective cabbage leaves are dark and scorched.
To test for doneness, the largest cabbage roll, from the centre of the pan, should cut with a fork. Keep cooking until this is the case. When caabage is out of season, old, or heavily veined, longer cooking times are required.
Last one for me, need to get this in quick!
Red Curried Pork
3-5 fresh red jalepenos
10 cloves of garlic
1.5 tablespoons of fresh ginger or galangal
1 bunch cilantro
2 tablespoons of fish sauce
2 14 ounce cans of coconut milk
2 tablespoons vegetable oil
2 stalks of lemon grass
1.5 pounds of pork rib meat, though chicken thighs can be substituted or equivalent "dark" meat
1 medium red onion halved and sliced
1 red bell pepper sliced
1 green bell pepper sliced
1 cup white rice
To make the curry mix, combine garlic, ginger, cilantro stems, and fish sauce in blender or spice grinder and puree. On medium heat, heat oil, and add the puree. After about 5 minutes, add the coconut milk, the white part of the lemon grass stalks bruised, and simmer for another 5 minutes and set aside. In a large sautee pan, sautee the meat to get a nice color on both sides, and then add the onion and bell peppers. Once the onion starts to brown, add the curry sauce, reduce heat, cover and simmer for about 45 minutes. Serve over rice, and garnish with chopped cilantro leaves. Remember to pull out the lemon grass stalks before serving. 3 red jalepenos will make this pretty mild.