This is one of those “base recipes” I make. It’s a little different every time, depending on what ingredients I have on hand. I will note that this time I made it with roasted garlic, and that is a game changer. I served it alongside of a good kielbasa, but it also will go with just about anything, or even work as a main dish itself.(more…)
I’m still working out this recipe, but I’m including it anyway because I want to save the current status and ingredients list. There’s a fair number of variations on succotash and I’m taste-testing my way around, to find out what works for both A) I love it and B) I happen to have ingredients on hand. Lima beans always, because I love lima beans.(more…)
It’s a fantastic late summer recipe, made with new potatoes, garlic, and herbs fresh harvested from the garden. Add kielbasa from the local farm market and free-range brown eggs from your neighbor’s backyard hens, and it becomes heavenly…
Bonus: it’s a hit at potlucks or cookouts.
12 medium red potatoes, cut into chunks
4 hard boiled eggs, coarsely chopped
1 medium red onion, finely chopped
1/4 cup malt vinegar (can substitute cider vinegar if you don’t have malt vinegar).
3/4 cup mayonnaise (I used Kraft Olive Oil Mayo)
3/4 cup sour cream
1 tsp black peper
1 tbsp garlic – minced (around 3 or 4 cloves, depending on size)
1/2 cup celery, finely chopped including leaves. I use the celery hearts, but any part is fine.
2 tbsp fresh parsley, finely chopped
1 tsp salt
1/2 cup chopped chives
1 pound kielbasa or smoked sausage, quartered lengthwise then sliced into 1/4 inch thick slices. (So they are shaped like teensy slices of pizza)
Boil potatoes until just done to tenderness: when you stab them with a fork, the fork should go in easily. Drain, let cool to room temperature. Save the cooking water to use later in a soup or for feeding a sourdough.
If using kielbasa, saute the kielbasa in a lightly oiled pan until browned, let cool. If you have a cast iron skillet, use that, it’s the best.
Mix all ingredients together in a large bowl.
Try not to eat it all before bringing it to the pot-luck.
I haven’t tried it this way, but I bet this would be unbelievable made with muffaletta (Italian Olive Salad)
3 pounds 85% lean hamburger
1 15 oz jar of your favorite tomato sauce OR tomato puree (reserve 1 cup)
2 cups medium panko breadcrumbs (ok to substitute oatmeal)
1 green pepper, finely chopped
1 large onion, minced
2 shredded carrots
1/4 cup chopped celery leaf or ALL the leaf from a bunch of celery, chopped
1/4 cup chopped parsley
Generous shakes of Steak Magic or Old Bay seasoning or your preferred steak seasoning
8 good shakes Worcestershire sauce
about 1 tablespoon of Oyster sauce (optional)
If using tomato puree instead of tomato sauce: add 1 tablespoon Italian seasoning
parsnips instead of carrots
leave out the green pepper and add extra celery
Preheat oven to 350
Mix together everything except reserved tomato puree and ketchup
Add to 2 bread-pans
Top with reserved tomato puree and then ketchup. Top of meatloaf should be completely and thickly covered.
Place on middle rack in oven, cook for 1 1/2 hours.
Insert baster at corner of bread-pan, remove excess grease.
Let cool for about 10 minutes before slicing and serving.
Makes 2 meatloafs. Can serve hot or cold.
2-4 pound pork loin roast (I started with partially frozen: I had put it in the fridge to thaw overnight, and it didn’t entirely thaw)
1 bottle Italian salad dressing (I used Wishbone Robusto Italian, but go ahead and use whatever is your favorite).
Put pork loin in crock pot.
Pour entire bottle of Italian dressing over pork loin.
Cook on high for around 4 to 4 1/2 hours. The meat is done when it separates easily with a fork.
Save the drippings and spoon them over the pork when serving.
Suggested accompaniments: green beans, roasted potatoes and carrots, grits