Category Archives: Fun with Food

Sammich Pr0n

DSC_0170 (1600x1060)This is made from leftover breaded pork tenderloin that has been sliced and covered with my Awesome sauce, a handful of Italian blend shredded cheeses and then toasted on half a baguette.DSC_0180 (1600x1060)My local Kroger has a decent deli department, they have the usual cheeses and meats and a limited selection of baked goods.  This is made from a bolillo roll that they offer on occasion and is filled out with sliced ham, corned beef, and Swiss cheese – topped with slaw in a vinaigrette dressing.  I toasted the sandwich open faced to get a good melt with the cheese and a nice toasted crust on the roll before adding the slaw.DSC_0187 (1600x1060)You’ve seen most of this before, the meat filling is leftover from the gigli pasta dinner that also had some of this asiago focaccia on the side.  I put this together in the same manner as the ham and slaw sammich above.  The cheese this time is a slice of provolone that seemed more in keeping with the theme.

Pasta Pr0n – Campanelle aka Gigli

DSC_0183I had a little bit of this left over for a while and it seemed to be just enough for two.  The meat sauce is Italian sausage crumbled and browned then cooked with with a can of basil tomato bits and a ton of garlic and a few spoonfuls of my Awesome sauce.

Pasta Pr0n – Penne and Breaded Meatballs

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Breaded Meatballs

DSC_0159 (1600x1060)Mrs J drove into town to do her part at the shelter so I fiddled about in the kitchen.  I knew breaded meatballs were a thing but I’ve never tried any until today.  The meatballs were basic Italian sausage with lots of Parmesan, chopped parsley, garlic, bread crumbs, an egg, a splash of milk and salt and pepper.  I knew the breading would burn if they had to cook for a long time so I made mine fairly small – about an inch or so.  Smaller than golf balls, anyway.  I tried one rolled in just the breadcrumbs and it did OK, but the rest of them were floured, dredged in egg, and then rolled in the breadcrumbs.DSC_0156 (1600x1060)I used olive oil and watched the heat, keeping it medium low, and tried to roll the meatballs to keep any one side from getting too brown.  You pretty much need to stand over the pan the whole time.  This skillet is pretty full because it’s the last batch and my legs were tiring.DSC_0162 (1600x1060)This is the photo the whole effort was leading up to.  I buttered both halves of one of my buns and toasted them before adding the meatballs and spooning on sauce.  After grating Parmesan over it all they went back into the toaster oven for a minute or two.DSC_0164 (1600x1060)

Sammich Pr0n – Fiesta Burger!

DSC_0150 (1600x1060)It’s a Party In Your Mouth™!   I had some leftover pico de gallo and shredded cabbage from a taco dinner last night so I made a quick vinaigrette and used the combo as a burger topping instead of the usual pickle and onion.  Worked pretty well!

Chicken Lo Mein and Garlic Green Beans

DSC_0141 (1600x1060)I like green beans cooked this way:  Parboil the cleaned beans for about 4 or 5 minutes then dump them in an ice bath to quickly stop them cooking.  I drain them and put them aside until right before dinner is due then saute them in oil with garlic and ginger.  I use olive oil with a wee drop of sesame oil for the flavor, and add a dollop of oyster sauce right at the end before plating.  The sesame seeds are a garnish, optional.

For the lo mein dish the chicken marinated in soy sauce, rice vinegar, garlic, ginger, and a spoonful of chili garlic paste with some cornstarch.  I make a brown sauce that is pretty much the same as the marinade plus a slug of chicken stock.  To prepare the dish, heat some oil in a wok, add chopped onions and frozen peas, garlic and ginger, and add the chicken with its marinade.  Leave it alone in the hot wok for a minute or two without tossing and it’ll brown nicely.  Add the cooked and drained noodles and stir to combine, add the brown sauce and stir and toss as it thickens.

Pasta Pr0n – Breaded Chicken Cutlets with Spaghetti and Broccoli

DSC_0120 (1600x1060)Pasta and veggie tossed in a lemon garlic butter sauce with Parmesan.  Chicken was floured, then dredged in beaten egg and breaded with my famous garlic breadcrumbs.DSC_0123 (1600x1060)

Sammich Pr0n – Cheeseburger

DSC_0110 (1600x1060)I’ve been buying fresh jalapenos at the store and keeping them in the fridge for use in Tex-Mex dishes.  When they start to get limp I’ve been slicing them and dropping the slices into a jar of dill pickle slices.  In a few weeks they become interesting.  I have some of those dilled jalapenos on this burger along with a nice slice of sweet onion and a squirt of hot mustard atop a slice of provolone.

I was thinking a mushroom swiss burger when I started the mushrooms in butter and olive oil but changed my mind and went with the gravy over the fries.  The gravy is an ad hoc mixture of stock and various other oddments.  I cooked the burgers in a toaster oven so the drippings from the beef weren’t available but it turned out well enough.

Sammich Pr0n – Chopped Pork

DSC_0118 (1600x1060)Occasionally a pork sammich purist will announce that the only proper pork bbq is pulled pork without any sauce.  Nonsense!

Hamburger Pasta Bake

DSC_0112 (1600x1060)This is an old family standby, we usually make it with egg noodles or elbow macaroni but these large tubular shaped pasta things worked really well.  I looked all over the package for the Italian common name to no avail but the handy pasta shapes dictionary tells me they are probably rigatoni.  Heh, I was in my 20s before I knew there were more shapes than elbows and spaghetti.

A lot of chin scratching went into the recipe for this dish, lots of false starts and pantry restocking but it finally came down to ground beef, a chopped onion, a bit of chopped green pepper, chopped celery, a can of tomato bits with green chilies, and a ton of cheese sauce made from a basic white sauce and several different cheeses: Cheddar, yellow American, provolone, and Parmesan – whatever a search of the fridge for opened bags turned up.  Put lots of milk in the white sauce because the pasta seems to soak up more than you’d think and this needs to be creamy.  This is a dish that’s better the first time but you can reheat it later and bring the creamy back with added milk stirred in as it comes back to temperature.

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