Wednesday, June 29, 2005

Bratwurst, Cole Slaw, and Baked Beans

I learned to make this from Jean DeVita in Memphis.  Jean and her husband were from Milwaukee, a city that is all about sausages.  Being from the South, I had never even tasted a bratwurst, much less cooked one.  I didn't know what I had been missing! Now, bratwurst is a family favorite.  I don't always make sauerkraut. Often, we have coleslaw instead.  Whichever, it is a great summer meal.

1 package raw brats (5 to a package)
1 bottle beer
1 onion, sliced

Put all ingredients in a lidded pot, bring to a simmer, reduce heat (don't let them boil!) Cover & cook til done-about 15 minutes. Brown on grill or in skillet and return to beer until ready to serve. Serve in good buns, with mustard, catsup, & sauerkraut.

2 tbl olive oil or bacon grease
1 package sauerkraut
1/2 onion, chopped
1/2 cup beer ( you can use some from the brats)
Drain and rinse sauerkraut in colander. Brown 1/2 onion in the fat. Add sauerkraut, saute til liquid has evaporated. Add beer and let simmer til beer has almost evaporated.

I made this cole slaw the other night when we cooked bratwurst. It was great!

1/4 cabbage, chopped or sliced thin
2 carrots, chopped
1/4-1/2 head broccoli, chopped
1/2 red onion, chopped

1 cup mayo
1 tbl dijon or creole mustard
1/4 C rice wine vinegar
1 tbl sugar
salt & pepper

In a food processor fitted with the large shredding disk, shred cabbage, carrots, and broccoli. Chop the red onion by hand and add to the veg. In another bowl mix mayo, mustard, vinegar & sugar. ( Add vinegar & sugar to your taste.) Salt & pepper to taste. Mix into vegs. This improves as it stands.

Baked Beans

1 can baked beans
2 slices bacon, chopped
1/2 onion, chopped
2 tbl brown sugar
3 tbl barbeque sauce
3 tbl catsup
3 tbl ballpark mustard
1/4 tsp chile powder
1/8 tsp cayenne pepper

Saute bacon til fat has rendered. Add onion and saute til translucent. Add brown sugar and beans. Add remaining ingredients. Taste & correct seasonings. Can be served right away, but it's better if you cover and bake it 30 minutes.

Shrimp w basil & sun-dried tomatoes

Serves 3

1/4 cup extra virgin olive oil
1/2 large onion, chopped
4 garlic cloves, chopped
handful of fresh basil, chopped
1/4 tsp red pepper flakes
6 sundried tomatoes, rehydrated and sliced
24 - 30 raw, medium shrimp
1-2 tbl capers
1/2 cup dry white wine
grated peel of 1 lemon
juice of 1 lemon
salt and pepper to taste
(goat cheese -I didn't use this cause I didn't have any, but I think that it would be fantastic)

1/2 lb linguine, cooked al dente

Saute onion & garlic in olive oil until translucent. Add 1/2 the basil, red pepper, and tomatoes turn heat off and allow to infuse about 5-10 minutes. Turn heat back on to medium and add shrimp. Cook about 1-2 minutes and turn over. Add capers and wine and cook 1-2 minutes more. Remove from heat, add lemon peel and juice, remaining basil, salt & pepper. Serve over linguine w/ goat cheese crumbled on top.

Friday, June 24, 2005

Tabbouli Salad

I love this with grilled chicken.

1 cup bulghar soaked in 1 cup boiling water with 1/2 tsp salt
2-3 green onions chopped
2 tomatoes, seeded and chopped
2 cloves garlic, chopped
1 cup Italian parsley, chopped
1/2 cup fresh mint, chopped
1 cucumber, seeded and chopped

juice of 1-2 lemons
1/4-1/3 cup extra virgin olive oil
salt & pepper to taste

Soak bulghar for 20-30 minutes in water then drain. Add remaining ingredients and dress with
lemon juice and olive oil. Taste and correct seasonings. This is better if you let it sit at room temperature for an hour.

Wednesday, June 22, 2005

Hot Italian Sausage Spaghetti Sauce

Use sweet Italian sausages if you like less heat, but you may need more herbs.

1-2 tbl olive oil
1 1lb hot Italian sausages

1 onion, chopped
4 garlic cloves, chopped
1/2 green pepper, chopped (optional-I don't use them cause my husband doesn't like them)
1/2 tsp rosemary
1 tsp basil
1 tsp oregano
1/2 cup red wine
2 cans chopped tomatoes, pureed (you can leave in chunks for a more rustic sauce)
salt & pepper to taste

Brown sausages in olive oil. When brown, remove sausages and discard all but 2-3 tbl of fat. Add onions, garlic, green peppers, rosemary, basil, oregano, and saute til onion is transluscent.
Return sausages and add red wine. Let simmer til wine is reduced by half. Add pureed tomatoes, salt & pepper to taste. Let simmer 30-40 minutes. Correct seasonings. Serve over spaghetti or serve
as sausage sandwiches in french bread rolls.

Tuesday, June 21, 2005

Asian-style pork chops

5 pork chops

1 tbl hoisin sauce
1 tbl catsup
1 tbl soy sauce
1 tbl rice wine vinegar
3 garlice cloves, chopped
1 tbl sugar

Mix all together in a plastic bag. Add chops and marinate 1-4 hours. Line baking pan with aluminum foil. (This is important. Sauce is very sticky!) Add pork chops, cover and bake 1 hour
at 350, turning porkchops over after 30 minutes. Remove foil and broil til brown on one side, turn and brown the other side. Serve with Garlic Cilantro Sauce and rice.

Garlic Cilantro Sauce
1/4 C soy sauce
3 cloves garlic, chopped
1-2 Tbl rice wine vinegar
1/2 tbl sugar
1-2 tsp hot chile paste, or to taste

This is a good vegetable with the pork:

Brocolli in oyster sauce

Head of brocolli cut into flowerets. Peel the stem and slice into rounds. Stir fry stem and then
flowerets. (If you are watching calories, just steam the brocolli) When tender-Add 1 tbl oyster sauce, 1 tbl brown sugar and 1 tbl water or chicken stock. Toss brocolli in sauce. Season with freshly ground black pepper.

Tuesday, June 14, 2005

Italian style hamburger steaks, meat loaf or meatballs

This recipe is basically the recipe for meatballs; however this takes less time to shape and cook when you're in a hurry. You can skip the breading with any of these and you can skip the browning for the meatloaf. If you'd like to make meatballs to put into sauce or to freeze ahead I use a 1 tbl scoop to portion them. Then I bake them on cookie sheets about 12 minutes in a 350 oven. Remove, cool and freeze or add to sauce.
Serves 4-5

1 lb ground beef
1/2 small onion, chopped
1 large garlic clove, chopped
1/2 cup ground parmesean or asiago cheese
1/4 cup parsley, chopped
1/2 cup ham, pancetta, or prosciutto, chopped
1/2 tsp salt
black pepper
1 egg
1/2 cup Italian bread crumbs
milk to moisten, about 1/4-1/2 cup
grated rind of 1 lemon

Mix all together. Form into patties, or meat balls or meat loaf :

Olive oil
bread crumbs (optional)
1/2 cup white wine
1 large can Italian tomatoes, crushed with your hands
salt and pepper to taste

Heat olive oil over medium heat in non-stick pan with a clove of garlic. When garlic is browned, discard. If you'd like roll the patties in bread crumbs. Add patties. Let brown on one side (resist the temptation to turn too soon) about 5 minutes. Turn and brown 5 more minutes. Adjust time up or down if you're doing meatballs or meatloaf. Skim fat from pan. Add white wine and cook til reduced by half. Add tomatoes, salt, pepper to taste. Adjust heat to low and cook simmering about 15-20 minutes for meat balls, 30-45 minutes for patties. For meat loaf-cover and bake in a 350 oven for 40 minutes, then uncover and let bake another 20 minutes.

Pasta a l'amatriciana

I got this recipe from one of Marcella Hazan's cookbook. Her recipes are phenomenal. When you read one, you think that it's too simple; it won't be very good. When you make one, you realize that she is a culinary goddess.

Serves 3-4
1/2 onion, chopped
1/2 cup pancetta, chopped
1/4-1/2 tsp. red pepper flakes
1/8-1/4 cup extra virgin olive oil
1/2 of a large can of Italian plum tomatoes, chopped or crushed with your hands (My husband doesn't like chunks of tomato, so I puree them)
salt and pepper

Saute pancetta in olive oil until it begins to brown. Add onion and red pepper flakes, saute til onion is translucent. Add tomatoes and cook until oil separates from tomatoes (this won't happen if you don't use much oil)--about 10 minutes. Salt and pepper to taste.

Cook 1/2 lb. spaghetti or bucatini and toss in sauce. Serve

Shrimp w/ garlic and chorizo

Serves 3-4

1/4 c. olive oil
approximately 4 inch Spanish chorizo, diced
1/4 C pancetta, diced
4 cloves garlic, chopped
2 green onions, chopped
1/2 tsp. dried basil
1/4 tsp dried oregano
1/4 tsp dried pepper flakes
1 lb shrimp, shelled and deveined
1/2 C white wine
1/2 C pureed, canned tomatoes
1 C grape tomatoes, halved
3 Tbl capers
1/4 C mixed fresh parsley, & basil chopped
salt & pepper to taste


Saute pancetta in olive oil. Add onion and garlic, saute til translucent. Add pancetta, dried basil, oregano, pepper flakes, saute. Add shrimp and saute 2 minutes. Add white wine, fresh and canned tomatoes and cook til shrimp is done (about 2-3 minutes more). Add capers and fresh herbs. Salt & pepper to taste. Serve over spaghetti.