Squash and Sausage Parmesan

This is a great little recipe, and it is based in huge part on Mario Batalia. I have altered the recipe slightly to reflect my own desires.

What I love about it, is that once you break it down, you realize that you can make this in an infinite number of ways, swapping out the squash for other vegetables, changing the sausage to ham or even seafood, and even altering the cheese.

Nothing is better to me than a recipe that can be changed and made anew in such a variety of ways.

I hope you like it.

INGREDIENTS:

• 1 med to small butternut squash (or other winter squash), peeled, seeded and diced
• 3 tbsp olive oil
• 1 tbsp fresh rosemary or 1 tsp dried
• a pinch of salt and pepper
• 2 cups of Béchamel sauce
• 1 lb sausage, Italian or regular, mild or spicy
• 1/2 lb of pasta, rigatoni, farfalle, or any you like
• 1 lg onion, diced
• 1 tsp garlic powder
• 1/2 tsp pepper flakes
• 1 c Parmesan cheese, plus extra for the table
• 1/4 c fresh parsley, chopped

INSTRUCTIONS:

1. Place the cubed squash, oil, rosemary and salt and pepper into a plastic bag and massage, until well coated.
2. Pour out on a parchment lined jelly roll pan and place in a 425° oven, until done–20-25 minutes. Stir half way through to help it get nicely browned all over. Set aside. (This can be done in the morning and then just reheated in a dish in the microwave)
3. Make the Béchamel sauce and when finished, add the 1 cup of Parmesan cheese.
4. Place the sausage in a saute pan and brown. Add the onion and garlic and pepper flakes. Cook until done.
5. Heat water and cook the pasta al dente. Drain.
6. Add the pasta to the béchamel sauce and stir until mixed.
7. Place the sausage/onion mixture in a dish, the squash in a dish, and the pasta in a dish.
8. Plate by placing the cheesy pasta on the plate, adding some of the squash and then the sausage. Add fresh parsley and more freshly grated Parmesan.

Serves: 4

Related articles

• Winter Vegetable Pasta with White Wine and Parmesan (thescrumptiouspumpkin.com)
• Recipe – Chorizo and butternut squash risotto (mutteringsofafool.wordpress.com)

Ham It Up Spread

I don’t think I ever ate ham spread (salad to some) until I was an adult. I grew up on bologna spread which my parents made by grinding up bologna and adding whatever they added.

So I was shocked when I took my first bite of ham spread. Yikes, it was awful. Salty and drowning in mayo and toooo sweet! And try to find bologna spread in any deli in Iowa. Ain’t happening.

But I ran across a recipe over at JustAPinch, and then I got to thinking, and I have left over ham, and so I, in my pomposity decided I could do this.

And I did. And I corrected all the crap I didn’t like. So.

You might like it, or you might now. Only way to know is to continue reading I guess.

INGREDIENTS:

• 3 c diced ham
• 2 chopped up sweet gherkins
• 4 scallions chopped, white part and a bit of the green
• 1 heaping tbsp of pickled jalapeño
• 1 tbsp Dijon mustard
• 1/4-1/3 c mayonnaise
• 2/3 tsp pepper

INSTRUCTIONS:

1. Put everything in a food processor with not all of the mayo and pulse until it is like small pebbles and comes together.
2. Taste and adjust for seasonings.

Perfect Every Time Pork Roast

Many people shy away from center cut pork loin roasts for one singular reason: they have little fat, and therefore tend to dry out when roasted in the traditional way.

Often, pork roasts are cut open and filled with stuffing and fruit and so forth, this in an attempt to juice it up. But you can make a great roast, without all that mess, and it won’t be dry either.

I can promise you, this won’t happen if you follow these easy rules of the road.

Serve this with mashed potatoes, (there are plenty of good stuff to pep up the gravy) and roasted veggies of your choice, typically carrots and onions, but parsnips and turnips and so forth are great too.  

INGREDIENTS:

• 1  3lb pork loin roast
• 1/2 c salt
• 1/4 c olive oil
• 3 cloves garlic
• 1 lemon
• 1 tsp each oregano and rosemary
• salt and pepper
• 1 tbsp Worcestershire sauce
• 1/2 c white wine

INSTRUCTIONS:

1. Dissolve the salt in a quart or so of water. Place the roast in a deep pot, pour the salted water over, and then add more water until the roast is covered. Refrigerate for about 8 hours. This is optional but does add juice to the meat. And the time for this can be shortened to as little as 4 hours or as much as 12.
2. Remove from the brine and pat dry.
3. Place in a plastic bag.
4. Mix together the oil, slices of the lemon, garlic, herbs and spices except the Worcestershire sauce and wine.
5. Pour into the bag over the roast, and marinate for about two hours, turning from time to time.
6. When ready to roast, place the roast in an oiled saute pan and brown deeply on all sides.
7. Get a roasting pan and line with a generous piece of foil. Place the roast in the middle, dribble the Worcestershire sauce and the wine over. Tear another big piece of foil, cover, and seal very tightly.
8. Place in a 425° oven and roast for 1 – 1/2 hours or until you have an internal temp of about 140°. (it will continue to cook when you take it out to rest)
9. Remove to a platter, cover loosely and let rest for 30 minutes. Pour off any juices from the pan into your browning saute pan for your gravy.

Serves: at least 4

Related articles

• Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots (galantecookbook.wordpress.com)
• Pueblo Barbecued Pork Roast (indiancountrytodaymedianetwork.com)
• herb encrusted pork loin with classic black peppercorn sauce (artisanfoodsinc.wordpress.com)

Rockin’ Meatloaf

Everybody makes meatloaf, and most of them are good. It’s hard to make a bad one unless you are a school or hospital. Then you make uneatable gray stuff that is awful.

I don’t like meatloaf with oatmeal and don’t care for breadcrumbs either. I used to make it with saltines scrunched up, but I found this technique on the Food Channel on one of Alton Brown’s shows and it works so much better.

Change the ingredients to fit your likes, but don’t mess with the technique and you will have great meatloaf that slices without falling apart and is not swimming in grease.

Makes great sandwiches.

I usually don’t make a gravy, but I found this one that is superb, so bring on the mashed taters and some steamed broccoli or green beans on the side, and make it a feast.

INGREDIENTS:

• 2 lbs. meat, one each of pork and ground beef
• 2/3 c onions, diced
• 2/3 c sweet pepper, diced
• 1 cup mushrooms (any kind) diced
• 1 5oz can tomato sauce
• 1 egg
• 1 TBSP Worcestershire sauce
• 1 tsp salt
• 2 tsp pepper
• 1 tsp oregano
• 1 tsp granulated garlic or a clove or two of fresh, minced
• 1 tsp smoky paprika
• 2/3 c corn, frozen, fresh or canned
• 1/2 packet of unflavored gelatin

INSTRUCTIONS:

1. Mix the meats together gently. Excessive work on the meat makes it tough. Add the corn
2. Saute the onions, peppers and mushrooms in a saute pan until softened.
3. Add to the meat.
4. In a small bowl mix all the rest together then pour into the meat mixture and combine.
5. Take a loaf pan and line with Saran Wrap, leaving plenty of extra over the edges. Pack in the meat mixture and when smoothed, turn in the wrap and cover. Put in the fridge for a couple of hours.
6. Preheat oven to 420-425°
7. Take a shallow baking dish and line with foil. Remove the meatloaf from fridge, open up the wrap and place a finely meshed cooling rack on top. Invert and place in the baking dish. Slide off the loaf pan and remove the wrap.
8. Place in oven for about 1 hour. Sides will caramelize a bit and all sides will get nicely crusted.
9. Let sit for 15 minutes, tented. Slide a metal spatula to loosen and then slide onto a serving plate.

If you wish to use a gravy, this one is wonderful! I got it from Blondie Pussycat at JustaPinch.

INGREDIENTS:

• 2 TBSP EVOO
• 1 small onion diced finely
• 1-2 cloves garlic finely minced
• 2 cups finely diced mushrooms of your choice
• 2 cans Golden Mushroom condensed soup
• 2 c beef stock (homemade or boxed or canned)
• salt and pepper to taste.

INSTRUCTIONS:

1. Saute onions until translucent, add the garlic and mushrooms and saute until dry.
2. Take off the heat
3. In a bowl, combine the soup and stock and whisk. Add the onions, garlic and mushrooms and salt and pepper.
4. Return to the pan and warm up to a slow boil.
5. Blondie pours it over the meatloaf and returns to the oven for 10-15 minutes, but I just served it on the side.

Serves: 4 easily

NOTES: If you like to change things up from time to time, consider these additions: Tex-Mex spices, such as chipotle and chili sauce. Or do a more French version with dijon mustard and thyme. Or pork sausage for part of the meat. Omit the corn and add spinach, or any other veggies. Lots of folks add shredded cheese, or bacon strips on top. And of course there are fillers that some folks like. Me I like it meaty!

Related articles

• Fancy Schmancy Meatloaf (dessertcomesfirst.wordpress.com)
• Italian Meatloaf – As Heard on WROK (mealplanningmom.wordpress.com)
• Stuffed Meatloaf – Recipe (my-imperfect-kitchen.com)

Brandy’s Best Ribs

A couple of weeks ago, one of our beloved dogs died. Her name was Brandy and she loved food! A week ago, I made these ribs and we remembered how she would dance for the bones!

In honor of her, I named them  Brandy’s Best Ribs.

I know a zillion ways to make ribs. I have stood for hours at the grill basting and turning. This is fast, easy, and frankly, the best I’ve ever had. They are ALWAYS fall off the bone.

I think I got this technique from Alton Brown from the Food Channel. It is the same basic idea as used for my pot roast.

Hope you will try it.

INGREDIENTS:

• 1 slab ribs, any kind you prefer
• salt, pepper, chili powder, onion powder, garlic powder, cumin, chipotle seasoning
• 1 TBSP Worcestershire sauce
• 1 TBSP liquid smoke
• Your favorite BBQ sauce

INSTRUCTIONS:

1. Place ribs on a large piece of heavy-duty aluminum foil.
2. Sprinkle with the spices and herbs, pressing in a bit with your fingers making sure it is well covered on both sides.
3. Cover loosely with some Saran wrap and let sit for a couple of hours (refrigerate if you desire)
4. Remove Saran wrap and sprinkle with the Worcestershire sauce and liquid smoke.
5. Wrap very very tightly.
6. Place in 425° oven for 1 1/2 hours.
7. Remove and open VERY CAREFULLY.
8. Slather both sides with BBQ sauce and return to oven, with the setting on broil.
9. Remove after about 10 minutes or when edges of the meat are just starting to char.
10. ENJOY! (Note: the technique is more important that the spices or sauce you use. Use the portions and types you like!)

Your Taco Hit My Won Ton!

 My husband and I ran into these at an Applebee’s in Cedar Rapids, Iowa.  We thought they were amazing.

I figured that I could duplicate them reasonably well, and the recipe that follows is that attempt.

I’ve made them a good three times, and made them again today. Figured it was time to get it down so that I wouldn’t forget.

Also, the picture is from the Internet and doesn’t exactly represent mine, since I don’t get nice triangles. I’ll explain in the directions.

INGREDIENTS:

• 3 lbs of pork meat suitable for shredding. I use boneless pork ribs. Frankly beef could also be used.
• salt and pepper
• 1 cup beef stock
• 2/3-1 c favorite BBQ sauce
• 1/2 head cabbage, shredded
• 1/3 c mayonnaise
• 1/8 c either rice wine vinegar or fresh lemon juice
• dash of salt
• 1 tsp pepper
• 1 TBSP sugar
• 1/2 package of wonton wrappers. (freeze remaining-they thaw beautifully)

DIRECTIONS:

1. Salt and pepper the meat and place in heavy-duty pot with lid. Add the stock and simmer on low for about two hours or until the meat shreds easily. Remove from pot and cool, shred and add 2/3 to 1 cup your favorite BBQ sauce. We go for hotter sauces. Rewarm in low oven or in microwave before taking to the table.
2. Make coleslaw. Shred the cabbage quite small. The slaw dressing is approximate. I like my coleslaw fairly dry. I use more than usual sugar here, since the meat is tangy and hot. This works as a good foil to that.
3. Heat about 1-1/2 inches of canola oil in a small heavy-duty sauce pan. No need for the deep fryer here. When it is about 325° or so (sizzles when water droplets added), take each won ton and lay in the oil carefully. Take a spoon to push down as it rises, making a nice indention in the won ton to hold the food. Keep in the oil until lightly brown and crispy. Usually less than a minute.
4. Drain each on paper towelling, until all are done.
5. Place all three items on table and spoon meat in first and then the coleslaw. Die and go to heaven.

Serves: 4 as main course, probably at least 10 as an appetizer. I probably had about 15 wontons in all.