Don’t Get Slawed Down

The term Slaw comes from the Dutch. What? According to most dictionaries the only definition is “Typically Southern”. And, if that’s the case, it should contain road kill right?

So why do the culinary experts complicate something so simple and create what’s called German, Mexican, Napa, Oriental or Confetti slaw?  That’s because (according to the Dutch) cabbage is the main ingredient. However the problem we face with this creativity is we lose longevity, mix textures that don’t play together on the palette and add flavors that over power integrity of this compact head of leaves.

Did I mention that many things they add need to remain cold which leads to early deterioration?

So as you plan your next picnic don’t slawbor over something that can be a culinary delight versus just another side.  You achieve  this by:

Keep it simple

Add items that compliment each other and the cabbage

Don’t add anything that needs to be chilled (mayo, yogurt, eggs, etc.)

And most importantly, add the dressing just before your serve the dish.  

Krueger-Krautsalat und das Ankleiden (Krueger Slaw and Dressing)

1 Head Cabbage Chopped

3 Carrot Grated diced

2 Tart Apples chopped (once chopped, toss with lemon juice)

   Pinch salt and pepper

DRESSING (Make a day ahead and leave at room temperature. Add just before serving)

          ½ c      Water

          ¾ c      Apple Cider Vinegar

¼ c      Olive Oil

1 T       Onion Powder (not onion salt)

So there it is on this day January 31, 2011.  CM-SDH-Wayne

Bottled Grandma and Peanut Butter Pie

Why is it that God made the perfect specimen of a woman in the form of Grandma? Pondering this feeling, surly one doesn’t see this in their mother-in-law…unless you look through the eyes of your children. And viola, there it is; a fond reminder of something pleasant.

The feeling is not unlike powdered sugar or warm custard. It doesn’t last long but remains forever. If you want to reacquaint yourself with that yesterday feeling, make this pie and take your first bite with your eyes closed.

            PEANUT BUTTER PIE
                        ½ c      Peanut Butter
                        ¾ c      Powdered Sugar

                        (mix together until  crumbly. Pour 2/3 mix into bottom of baked pie shell)
                        In a pan, mix together the following:

                        2T        Sugar (use heaping tablespoons)
                        2T        Cornstarch
                        2          Egg Yolks (Whip the whites in to a meringue and chill)
                        2c        Milk
                        1½T     Flour
                                    Pinch of salt

Cook above on medium until thick.  Pout over crumb mix. Top with meringue and sprinkle remaining crumb mixture on top.

Let's think of grandma:  http://www.davidhawkins.ca/mp3/Perhaps_Love.mp3

So there it is on this day January 24, 2011.  CM-SDH-Wayne

What’s Blue, Blasts The Buds and Drips Between the Buns? A Classic Bluburg

Not sure who the first person was that stumbled across Blue Cheese but he was probably related to the same guy that opened the first oyster. Freaks!

I have always been interested in leveraging weird tastes and textures and Blue Cheese happens to have both.  Its unique flavor is disgusting and tells you that you shouldn't eat it. You can see the rot, smell the rot, taste the rot and if you really want to run your fingers through it, feel the rot. But at the end of the day, it brings new life to old time classics.

So I offer a twist on typical burger and ask that you dump the stacking habit, dump the American and Swiss cheese and sink your teeth in to something that will surely clog your arteries.

BLUBURG FAMILY CLASSIC

2lbs      Hamburger, Beefalo or Buffalo Meat

            (Make 1/4lb patties)

1pkg     Danish Blue Cheese

½ lb     Bacon

4          Hamburger Buns

2T        Secret Sauce

            1 cup Mayonnaise

½ cup Ketchup

1t Horseradish (to taste)

¼ sweet pickle relish

Preparation:  Cook bacon until very crisp the let cool and chop in to very small pieces. Take 1/4lb patty and place 1T Danish Blue Cheese in the center. Add 1-2T finely chopped bacon. Put another patty on top and crimp edges together. Cook to desired doneness.

Prepare the bun by squirting 1T or more of secret sauce on both buns and add one patty. Add condiments of choice (lettuce, onion and tomato). I like to add a slice of pineapple and Canadian bacon.  Why not, it’s only saturated fat and cholesterol right?

So there it is o

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n this day January 20, 2011.  CM-SDH-Wayne

A Simple Life, Genuine Heart and a Great Pizza Sauce!

Not sure what simple is anymore, but I do understand a genuine heart and appreciate a great Pizza Sauce. Somewhere between stepping over the XBox and a can tomato paste lives a great recipe when feeding nine teenage guys. We all know mass quantity must prevail and with that we are limited to two items: spaghetti or pizza. So why not make your own sauce?

THICK AND TASTY, MOST AWESOME, PIZZA SAUCE

2T        Olive oil and 2T Butter (heat in a pan and add…)

1/2c     Chopped Yellow Onion

2          Cloves Chopped Garlic

Cook to transparent then add

1          Bunch  Chopped Italian Parsley

1          Can Tomato Sauce

1          Can Tomato Paste

Cook until smooth then add everything else

1/4c     Parmesan Cheese

3T        Italian Seasoning (or better yet)

1t         Basil

1t         Oregano

1t         Fennel Seeds

1/2t     Pepper Flakes

1t         Sugar

1t         Salt

1/4t     Pepper

1             Bay Leaf

Simmer for about an hour stirring so it doesn’t stick. Spread this mixture over your favorite pizza crust and add your toppings. I sometimes take flat bread, spread on the sauce, and top with Canadian bacon, pineapple and blue cheese. Amazing!

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Pasta and Sausage Bake Or A Turn To Lazagna

This blog in no less inspired and dedicated to the many stay at home dudes who's wives want dinner and an income.  Stay tuned as I share a peak into my pantry and offer up the week’s heated venue.

I have access to a test kitchen, have my own Baklava selling at a couple restaurants, process and can my own fruits and vegies and created and will soon market a BBQ sauce that rivals Baby Ray’s!

This week I simplified an Italian favorite.One day dinner, two days later left overs.

PASTA AND SAUSAGE BAKE

2 boxes Penne Pasta

(add Olive Oil to the dry pasta in the box as this helps it from sticking when you add it to the hot water.)

When water starts to boil, add 2T salt to increase boil temp to 175 degrees then add oil'd pasta.

2 lbs of ground Italian Sausage (1lb mild, 1lb spicy or hot)

3 chopped Italian tomatoes

3 cloves chopped garlic

1c Fresh italian parsley

1c Mozzarella

Pinch of salt and pepper

…Whilst the Penne cooked, I browned the links and set aside. Then I browned the ground sausage, added the garlic and spices and threw in the tomatoes. When the Penne was al dente*, I added it to the sauce, and simmered with the lead on for ½ hour. Then I dumped the mix in a roaster, stir in about 1 cup of parmesan cheese, topped with grilled links and baked for 45 minutes. DONE!

TO TURN THIS INTO LAZAGNA...

Change out the penne with lasagna noodles and cook al dente. Additional ingredients needed include, Parmesan, Ricotta, eggs, quart of your favorite pasta sauce.

In a bowl, hand churn together the following:

3 c Mozzarella (only add 1c to the bow reserving 2c for layering)

1 pint Parmesan

1 pint Ricotta

3 eggs

Saute the meats from above and set aside.

In a Lazagna dish, place a couple large spoonfulls of pasta sauce.
Add 1 layer of Lazagna noodles
Spoon over pasta 1/2 the meat mixture 
Add 1/2 cheese/egg mixture
Add 1/3 the jar of pasta sauce

Add another layer of Lazagna noodles
Add remaining meat mixture
Add remaining cheese/egg mixture
Add 1/3 pasta sauce

Add top layer of pasta
Top with remaining 1/3 pasta sauce
Top with 2 cups Mozarella

* (Al DENTE: Describes pasta that has been cooked so as to be firm but not hard. Keeping the pasta firm is especially important in baked or "al forno" pasta dishes.)  Thanks Thomas!

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So there it is on this day January 14, 2011.  CM-SDH-Wayne