Posts Tagged ‘dinner’

Roulade Delicious

20 April 13

It is time to revisit the good old roulade. I have written on these goodies before with the title Roll ‘Em Up – Beef. You can look that one up so I will not give all the discussion in that previous article.

 1  ea flank steak

So what you need is a nice flank steak. You can ask your butcher to run it through the tenderizing machine one in each direction. This should give you a thickness of about 1/4” and also enlarge and tenderize all at once. If you don’t do that just take a tenderizing mallet and keep whacking with the rough side until you get the aforementioned 1/4” thickness. Try not to knock holes in the beef while you are having fun.

Now you need a stuffing. I will give you a recent one that we liked. You are certainly welcome to use your own ideas and variations.

1 medium onion, chopped
1 large carrot OR several small ones, chopped (about 1/2 volume of onion)
2 ribs celery, chopped (about 1/2 volume of onion)
8 oz mushrooms, chopped
2-3 slices ham and/or prosciutto, chopped
unsalted butter
olive oil

Heat olive oil and unsalted butter in a heavy skillet until the butter stops foaming and just begins to color. Turn the heat down and gently sauté the onion for a couple of minutes. Add carrots and celery and continue sautéing for another minute or so. Add the mushrooms and continue the sauté for another couple of minutes. You may need a bit more  olive oil/butter.  Add the ham/prosciutto and keep cooking gently for one or two minutes. Remove from heat and set aside.

1 cup beef broth, chicken broth, or vegetable broth
1/4 cup red wine
1/2 cup rice
salt
2-3 cloves garlic, chopped

Heat the broth in a saucepan. You can add ¼ cup of red wine to the liquid. That is good. Mix chopped garlic and salt and grind together with a mortar and pestle if you have them, or just use a cutting board and spoon to mash and stir if necessary. Add the garlic and salt mixture to the saucepan. Heat some olive oil/butter in a pan and, when the foaming stops, add in the rice and stir to get all the grains covered with lube. You only need medium heat for a minute or two. We use a rice mix with white, brown, and wild rice. Whatever you use, add it to the saucepan – be careful – if the broth is at or near boiling temp and you dump hot rice in it is going to boil up nicely. Sort of a sizzling rice effect. Cover and simmer for 20 minutes, remove from heat and let sit for 10 minutes. (Or whatever your rice requires.)

olive oil
unsalted butter
1/3 cup vermouth
1/3 cup beef broth

Heat the pan with the stuffing and add the rice to it. This would be a good time to taste and add whatever spices you like. Salt and pepper are just about always going to be needed. Others are optional. Spread the stuffing over the flattened flank steak. You may have some stuffing left over. That is fine. You can make some sandwiches with the goodie and some mayo or whatever later. Anyway, spread the stuffing, roll the steak and tie it up with butcher’s twine enough to hold it together. Be sure to secure the ends also. Get a heavy Dutch oven, lube with olive oil/butter. When the butter stops foaming and is golden start searing the roast. About 2 to 3 minutes for each side all the way around. Remove the roast, turn off the heat and add 1/3 cup of vermouth and 1/3 cup beef broth. Turn the heat back on, boil and whisk all the little pan goodies in. When the liquid is reduced by about half, add enough vegetable or chicken broth to get about 1/2” or so of liquid. Put in the roast and simmer, covered for 20 minutes per side.

3 Tbs butter
1/3 cup vermouth
1/3 cup beef broth
vegetable or chicken broth

While the roast rests (tented with foil on a cutting board) prepare the sauce. Add 1/3 cup vermouth and 1/3 cup broth to the liquid. Whisk while boiling rapidly. When reduced enough to start getting a bit thickish turn down the heat and add butter a tablespoon at a time, whisking each until melted and emulsified. Carve the roast, plate, and drizzle sauce over the slices. Serve immediately.

For those who wondered: the olive oil and butter combo does have a good reason. Yes, you could use either by itself, but the butter gives a sweeter, more intense taste than the olive oil alone. Olive oil raises the burning temp of the butter enough to make it practical as a sautéing medium and is healthier than butter alone. This is a very old and traditional medium and is very tasty and satisfactory. Oh yeah – we use unsalted butter so that we can control the amount of salt in the food and not get over-salting, which is not only unhealthy – but also tastes bad.

{{Herself sez: OMG! This is WONDERFUL! 5 Yummies! But not for Great Lent – or any other Orthodox fasting season.}}

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Kielbasa

24 December 12

[Herself SEZ: The Ol’ Curmudgeon wants me to add the following CAUTION:

If you smoke sausage or keep it a long time you need to add cure: instacure or prague powder. About a teaspoon per 5 lbs. of meat will do it. Smoking is the perfect environment to grow certain types of bacteria that can make you very sick. If you add the cure you will be pretty safe.

Herself adds, this is to prevent severe food-borne illnesses – like botulism! Also, cook your homemade sausage to an internal temp of 178deg F and hold it there for 10 minutes. This will destroy the toxin which causes the poisoning.]

The people of the Middle East have a real thing about pigs. Unclean! Unclean! Is the cry of both Jew and Moslem. Notice that both groups come from the same neck of the woods. The reason they have problems with the porkers is actually rather practical, if you:

– keep your pigs in unclean conditions

– allow them to eat offal and rats (they’re as good a ratter as a cat)

– don’t have cold weather for slaughtering

– don’t have modern refrigeration

– don’t cook the meat done

You are probably going to have Trichinosis, a parasitic worm that encysts in the host. Gross! Yech! Not only can kill you, but also hurts! BTW – you can also get it from undercooked game.

However, when kept clean, properly fed, slaughtered in cool weather (not found in the Middle East), and properly refrigerated, the risk is non-existent. The noble pig is a staple of people of discrimination and good culinary taste around the world. Now, everyone except the Jews and Moslems has sausage recipes, but the two groups that have made the absolute most of the lovely creature are the Germans and Eastern Europeans. Volumes could be (and have been) written about the German and Eastern European pork recipes. There are umpteen thousand different sausage recipes.

Sausage, Swojska, Polish, kiełbasa

Sausage, Swojska, Polish, kiełbasa (Photo credit: Wikipedia)

I must admit that my all-time favorite is kielbasa. Now there are a slew of variations on the word (and the recipe), all the way from the Czech to the Polish to the Ukrainian, generally the whole neck of the woods of Northern to Eastern Europe and on into Russia. Mostly we get wiejska kielbasa when we get it from an American supermarket. The Hillshire Farms u-shaped stuff comes to mind. Now this is pretty good. Just slice it into rounds about 1/4” thick and gently heat in a heavy skillet until it is light brown to dark brown on both sides. Just serve it up and chow down. However, if you have access to some sort of Eastern European market, try some of the variations, they’re just about all good. But, if you want to roll your own, here’s a starter:
.

4 lbs. Clean, tender pork – butt is fine, chunk it into pieces

1 lb. Fatback, chunk it up

1 lb. Beef – if you want tender, use veal, chuck for a rougher texture, chunk it up

1 1/2 tablespoons salt

1/2 teaspoon freshly ground black pepper

1/2 tablespoon ground allspice

other spices to taste and to vary – try some marjoram for that traditional Polish taste

lots of garlic and pepper for the Krakow type

or any other spicing which suits

garlic is always good

brown sugar will give it a sweet taste

1/2 cup cold water

Sausage Casings

Pre-mix all the spices. Grind or mince the meat. Add the spices. Mix everything thoroughly. Stuff the sausages per directions of whatever stuffer you have.

If you’ve got the Kitchen-Aid mixer with the grinder and stuffer attachments then the whole process isn’t that hard. If you are really serious, there are good web sites for professional sausage stuffers. Traditional funnel about $10 (the hard way). Stuffer $75 to $100 (the easy way).

Remember, this isn’t what you get at the grocery in the bubble packs. That is pre-cooked. This is raw sausage and will take a bit longer to cook. Make sure you get it done. You can just fry it up and eat it. Bake it, broil it, boil it, smoke it. If you smoke it, fast smoking will wrinkle and shrink. If you smoke extra slow, the skin will toughen and you will get the kind of crunchy bite that is characteristic of Andouille sausage. You only need to smoke to 175°, the pork is fully done at that temp. The Germans do the sauerkraut thing. The Eastern Europeans frequently serve with horseradish. I like the purple horseradish, just take a slice of kielbasa and spread a little on. Heaven.

Now you know I’m not going to pass by the South, so here’s your Grandmother’s Southern Hot & Spicy Sausage Patties –

1 lb. ground or minced pork

2 tsp rubbed sage

1 tsp kosher salt

1/2 tsp fresh ground black pepper

1/2 tsp ground marjoram

1/4 tsp ground thyme

1/4 tsp cloves

1/4 tsp mace

1/4 tsp red pepper flakes

1/4 tsp cinnamon

Mix is all up. Shape it into patties about ½” thick. Fry it up slowly. Get it done through. If this is too hot, back out 1 or more of the last 4 ingredients. I personally use a lighter touch with the sage, I’m more interested in a balanced taste. And I like a little sweet basil, if fresh.

And, of course, we can’t ignore Basic American Sausage:

4 lbs. Good pork butt

1 lb good bacon (optional)

1 cup minced onion

4 cloves garlic, minced

1/4 cup chopped parsley

1/4 cup sage

1 stick butter

1-1/4 tbsp kosher salt

1 tbsp fresh ground black pepper

1 tbsp marjoram

1 tbsp thyme

1 tbsp sweet basil

1 tbsp cayenne or red pepper flakes (optional)

Mix it all up. Stuff the casings. Enjoy. Twiddle the spices to suit yourself. Works well fried, grilled, smoked, cut up and used in various recipes.

Truthfully, just about any meat can be made into sausage. Deer sausage is popular with Southern hunters of the whitetail. Most of the spicing is optional. Even when you talk about sausage from a given area, every single cook has a different recipe. Many regional sausages get their distinctive flavor from slow smoking. The only thing that you can say for sure is that a sausage is totally up to the taste of the cook. You can’t even say that a sausage has a casing. Remember the Southern Patties? However, generally, a sausage has a casing, is usually ground or minced pork, and has various spices.

Easy Spaghetti Sauce

27 September 12
July's Tomato Haul

July’s Tomato Haul (Photo credit: statelyenglishmanor)

Herself has threatened bodily harm if I didn’t write this down and forgot it. She wants it again, you see.

olive oil
onion
mushrooms, button & chanterelle work well. Rough chop.
red wine or red vermouth
garlic
meat – spicy sausage works well
fresh tomato – chunked
Clamato Juice

If the chanterelles are dried then soak them in just enough red vermouth or red wine to soften.

Sauté the mushrooms and onions in the olive oil until softened – about 5 minutes covered. If the sausage is link remove it from the skin. If patties this is not necessary. Cut the sausage into chunks, add to the pan and brown lightly.

Add minced garlic. When the fragrance of garlic diffuses add the tomatoes. Reduce the liquid on high heat to about half volume.

Add the clamato juice and reduce to about half volume. Serve over pasta.

Oh yeah, add spices as you like. The Clamato and the sausage that I use have enough spices that I don’t need any more. Taste and embellish to your heart’s content.

A little discussion of ingredients: You can use any sausage that you have on hand. I use the homade Southern breakfast sausage patties that I wrote up elsewhere. A good sweet Italian would also go well, I think. Notice the Clamato juice. You should be able to find it at your local grocery. It is kind of like V-8 or other tomato juice with clam juice mixed in. Totally superior to any other tomato juice you have tasted. As a nice side bonus also makes the best Bloody Mary you ever got near. Be sure to use Stolichnaya vodka.


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