Category Archives: Recipes
I don’t remember where I first saw this tip but they really do work very well. I do remember the chef saying, “after all, they’re just thin sheets of pasta”. These wraps are 8″ square.I peeled them off two at a time for the first layers but tried to separate them better when it looked as though they would run short. Setting the tray outside to take advantage of the evening chill to help set the lasagna, it cooled enough by bed time to slice cleanly. I lost count as it was assembled but I think there are four layers. It went sauce – wrap -sauce -spinach, ricotta, and Parmesan mix – crumbled sausage – wrap, repeated until I ran out of wraps. It finished with a generous layer of shredded mozzarella atop the last of the ricotta mix and sausage.It baked at 350 for nearly an hour, covered. I took the lid off for the last 10-15 minutes.
Breakfast! This is the last of the pork belly porchetta. I have the other half of that pork belly thawing for another go at it. I need to find some more fennel fronds.I made a sticky chicken dish the other day, pretty good stuff. The sauce is honey, sesame oil, soy, oyster sauce, ketchup, black vinegar, sweet soy sauce, garlic, and ginger. The chicken is chopped bone in thighs plus some thin sliced breast. Marinate in the same sauce. The only other veggie is a big Vidalia onion.And the next day we had a rehash of the sticky chicken done as a fried rice dish. I added some snow peas and a few sweet red peppers, plus a scrambled egg fried thin and then sliced.I still need practice with my bun making, don’t quite yet have the hang of it.They work well enough. That’s my own garlic pepper sausage, it’s a good recipe.Sometimes grilled peppers and onions hit the spot, but I can get by with fresh without feeling bad about it. I need to make some more slaw.Cookies! More of those coconut chocolate chip oatmeal raisin cookies. We keep running out. I bought a big canister of oats this time.Mmm… cheeseburger! I made this with the next to last slice of that porchetta. The provolone was sliced thin and melted to envelope the entire burger patty like it had been sprayed on.Beer can roast chicken. I thought that the drippings were going to burn when I looked in on this thing so it got a half cup of water added while roasting. That helped to keep it moist, too.I was noodling around with the camera the other evening, doing some low light snaps, and caught all the excitement! Ms Bea is particularly agitated.
I still have a few slices of the porchetta tenderloin to use and had one of them in a skillet warming, not really with a firm plan. Hmm… open a can of tomato bits with green chilies and dump that in. Needs to go atop something… pasta? Polenta! Wait, there’s a slice of cornbread left over from the red beans. Frugal is my middle name.
This worked so well I may use it again with purpose baked cornbread. Maybe the kind made with creamed corn. Hmm… creamed corn and black beans?
I mentioned the other day that porchetta was more a technique than a recipe, here it is with a big pork tenderloin as a starting point. Youtube is chock full of how-to videos describing butterflying tenderloins. There seems to be two schools of thought on the proper procedure: reverse jelly roll slice and sliced like opening a book. I managed a third way – cut through too far and it becomes two pieces you then have to pound flat and then overlap when rolling.I made a stuffing out of garlic, onion, cornbread, sauteed mushrooms, and crispy bacon plus some of the herbs leftover from my last project – rosemary, sage, and chives. I processed the stuffing down to not quite a paste and slathered it on. It really needed the string.The roast was laid on onion slices to help keep it off the bottom of the roasting pan. It went into a 450 oven for 20 minutes then the temp was lowered to 325 until the internal temps reached 140 degrees, about 40-45 minutes more. Deglaze the roasting pan with white wine then strain the juices into a sauce pan. I added chicken stock and the juices that came out of the roast as it rested. Reduce to thicken or add a corn starch slurry.
Homemade Garlic Sausage Ingredients:
- 5-lbs ground pork
- 8-tsp minced garlic, about 10 cloves
- 5-tbsp fresh coarsely ground black pepper
- 3-tsp red pepper flakes
- 5-tsp salt
- ½-cup chopped fresh
chivesgreen onion tops
- 1-cup red wine
Once the pork shoulder was boned and ground with some extra beef fat I saved from trimming several rib steaks I had enough to double that recipe. I left out the paprika and used the green tops from a couple bunches of spring onions to sub for the chives. I wanted the garlic to really shout its presence so there are about 25 cloves in there plus a generous sprinkle of granulated garlic.Most of the batch was vac sealed and stowed in the big freezer. I saved some out to grill but haven’t cooked any of the links.I did try out a patty or two. A nice sausage egg biscuit! Breakfast pr0n! LOL