Weekend Cook: Killer BLT's

Grilled BLT

Dad stepped up to the proverbial plate when my siblings and I were growing up. 

You have to imagine service in front of the television on plastic TV trays.  We loved not sitting at a formal table.  And, I think we may have been watching Gunsmoke.

My favorites?

“Souper Minute Rice”

A Campbell’s Soup recipe: cream of mushroom, instant rice and smoked pork chops (Pop’s variation).  Pork with savory rice -  that’s comfort food!

“Old School Popcorn”

This Sunday treat was popped in a giant aluminum stockpot over an electric burner - shaken back and forth by hand – then poured over newspapers laid over a laminate countertop.  Salt and Parmesan from the can were requisite.

“Short-order Eggs”

These are unctuous, silky, butter-poached eggs, which I still make when the craving arises.

(Don’t snitch and tell my doctor, she’s already on to me).

You’ll notice that there are no green or orange vegetables, which was aces with Tooth Fairy believing kiddies.

The Best BLT

“BLT’s”

We had them only once or twice a year because ripe tomatoes were immediately canned.

This updated recipe gives a tip of the hat to Daddy: sweet, caramelized baby tomatoes; grilled bread, local bacon, crisp leaf lettuce, and a tangy horseradish sauce. 

There’s nothing I’d rather eat on a hot summer’s day.

All Ready To Go

 BLT Sliders

Makes 4 - 6

1 LB Bacon, fried (12 slices)

12 Cherry Tomatoes

1 Small Head of Leaf Lettuce

4 - 6 Slices of Buttered Bread (I used Udi’s gluten-free)

Special Sauce:

2 TB Mayonnaise

1/2 TB Prepared Horseradish

Additional Equipment: Bamboo Skewers

Prepare sauce, taste (I increased the horseradish). Set aside. 

Preheat grill to high. Thread tomatoes on skewers.

Grill bread and roast tomatoes until toast is crispy and tomatoes are split and nearly cooked through.

You have to try this!

Assemble mini sandwiches – two-four slices of bacon, three to four tomatoes each, cream, lettuce.  Press sandwich so the tomatoes release their juice.

No additional salt or seasoning is necessary. 

Brined Pork Chops, Mushrooms, Spinach

Boucher Farm Pork Chops

This meal was all about whatever we brought home from farmer's market.  (Except for the pine nuts in the pesto - but it's not like those are growing in the back yard.)

Brined Pork Chops

 I brined 2-inch chops in 1 TB Kosher Salt, 1 TB Sugar, and 1/12 cups very cold water (it was refrigerated an hour before adding the meat.)  They mellowed in the refrigerator overnight.

Boucher Farm Pork Chops

 I browned these on both sides over medium heat, set them aside, and preheated the oven to 300f.

Oyster Mushrooms and Baby Spinach

 I added a pound of mushrooms from Amir Habib and a bag of spinach from Digger's Mirth.  Sauteed that down.

Pork Chops

 I added the chops back to the pan, and popped the whole thing into the oven for 18 minutes to continue cooking the pork.

Brined Pork Chops with Mushrooms

Wow!  Look how moist the meat is - and not at all salty.  I served them up with the pesto from yesterday and paired the leftover 'shrooms and veggies with brown rice the next day.

Weekend Cook: Chicken Thighs

Chicken Thighs

This was another lazy day cook that turned out better than I had hoped.

Thighs in the Traeger Smoker

I coated 9 bone-in thighs with DP Shakin' The Tree rub and set them in the Traeger pig at 225f for about two hours, until they registered 160f.  I turned them, and let them cook until they reached 171f - about 30 minutes later.  (All cooking temperatures in the smoker vary according to the weather).

Smoked Chicken Thighs

How about that?  So pretty, and crispy skin to boot!  Very moist, and with enough leftovers to make sandwiches the next day.

Saturday Lunch

Arepas

I roasted a farm chicken and immediately craved a sandwich.  Must have been the aroma filling the house - I usually cook birds outside on the grill.

Since I can't have "real" bread, I made feta-filled arepas stuffed with raw onion, chicken breast, mayo and sriracha.  Much more appetizing to eat than to look at, but yummier photos can be viewed here and here.

Had Some Friends Over

Smoked Sirloin

We had some friends over last weekend for skeet shooting, and I smoked some sirloin on the Traeger Pig to feed 'em when they were done.  Not so much into shooting, myself.

A one-inch steak takes 1 1/2 hours total at 200f (1 hour) 250f (1/2 hour).   I used cherry wood for smoke and rubs from a new company to us, Oakridge BBQ.  The sirloins were coated overnight, and the low-slow method of cooking made them very tender - without any marination.

Look at those smoke rings! Beautiful.  I had an assortment of med-well to rare and all tastes were covered.

Weekend Cook: Beef Soup with Noodles

Beef Soup with Noodles

Easy as pie.  3 quarts stock (I used chicken/duck/pork),  1 lb. Veal Stew Meat, 1 lb. Beef Stew Meat, 1 Minced Head of Garlic.  Bring to  the boil, then place in a 250f oven (no cover) for 3 hours.

(Yes, I know there is a potato in the photo - there were only two left in the refrigerator, so in they went.)

Once meat is tender, remove and place a handful of rice noodles in the broth, pushing them down.  Put the cover on and wait for 15- 20 minutes.  The noodles absorb the excess liquid.

Gluten-free Beef Noodle Soup

The noodles always come out amazingly flavorful when cooked this way, instead of boiling them separately.   So simple and easy to make!

Wheatless: Pierogies (really, they are)

Wheat-free Pierogies

Gluten-Free Pierogi Recipe
Adapted from Celiac Teen.
Ingredients (makes about 36 to 40)
1 cup tapioca starch/flour (4.65 ounces)
1 cup sweet rice flour (5.25 ounces) (plus extra for rolling out)
1 cup King Arthur Wheat-free flour
1 TB xanthan gum
1 tsp salt
1/2 cup Cabot Greek Yogurt
1/2 cup Milk
3 eggs

If you don't have a problem with gluten, use 1 1/2 cups wheat flour and 1 1/2 cups cake flour (non-rising) for the dough.  You won't need the xanthan, either.

Mix the dry ingredients in a bowl.  Make a well in the center and add the wet ingredients.  Mix together until a dough forms.  Knead for about 8 minutes.  Cover, and let rest on the counter 20 minutes or refrigerate overnight.

Filling:

4 Medium Potatoes, boiled

4 oz. Tomme Collins, grated (or any sharp cheese)

8 oz. Cream Cheese

2 Onions, sliced thin

1 Head Garlic, minced

1/2 Head Cabbage, thinly sliced

Salt to taste

Mash potatoes with cheeses. Saute onions until caramelized, add to potatoes.  Saute cabbage and garlic, add to mix.  Adjust for salt.  Let cool.

Pierogi Filling

Roll dough into a snake and cut portions for rolling out.

Add filling and seal.  Set pierogies aside, covered, until all are assembled.

I've mentioned before that I'm horrible at making pastry, which is why these look so...rustic.

Set about 4 quarts of water to boil with 1 TB salt.  Add five to six dumplings at a time.  They will float when nearly done (I usually let them go another minute or so).

Pierogies

 I prefer these as is, in a garlicky broth.  Dan prefers them fried with onions and garlic butter.

Wheat-free Pierogies

Not too thrilled that these are so sweet from the cabbage and onions, but Dan ate so many!  I managed to freeze a dozen and will post a photo in that garlicky broth I mentioned.

Weekend Cook: Shrimp and Pork Meatballs

Shrimp and Pork Meatball

This is one of my old Chinese dumpling filling recipes, popped into the oven.

Into the food processor goes:  4 cloves of garlic, and a bunch of scallions.  Then, I added a pound of cleaned shrimp and processed until they were roughly chopped.

Added that mixture to a pound of ground pork, add 1/2 tsp salt, 2 tsp pepper, and combined.  Formed into balls and baked at 400f for 20 minutes. Done!

Baked Walleye, Depths of Flavor

Baked Walleye

 Finally!  It's been nearly 15 years since I last had a taste of this incredible fish.  Dan complained that it been prepared baked, not fried - but I hadn't cleaned the deep fryer, so into the oven it goes. (Plus, he withdrew his complaint after consuming five pieces.)

Whacked cleaned fish in half across the backbone so that I had several large and four small same-sized pieces.  Let them marinate in buttermilk (from the butter recipe, scroll down) and 2-3 TB of hot sauce for a few hours in the refrigerator.

I set the oven to 400f, sprinkled on some s&p, and coated the large pieces in corn crumbs and shredded Tomme Collins.  I let that set for 15-20 minutes.

Baked Walleye

In 38 minutes, moist and flakey.  The buttermilk tanginess was a great combination with the sweetness of the fish and the butteriness of the cheese.  Nice healthy fishy!

Tomorrow: Deep Fried Perch from Lake Carmi... and another beer batter recipe, coming up!

Weekend Cook: Butter

Flatbread with Homemade Butter

Okay, so it's not exactly "cooking" per se, but I am working on a cultured butter recipe for the home kitchen.  It's easy to make "plain" butter, just whiz cream in a food processor until butter forms, then wash butter in cold water until clear, then add salt to taste and knead together.

Wish me luck! (luck tastes delicious)

Weekend Cook: Beef Ribs with Potatoes

Boucher Farm Beef Ribs, Red Bliss Potatoes

Tender, sweet, hot and spicy, with addional sweetness provided by the potatoes.  And yes, butter - sometimes, I just gotta have some.

Beef Ribs

 Eight pounds of meaty beef ribs, trimmed of excess fat.

Coated them in one cup of Sambal Olek, 1/2 cup of turbinado sugar.   Placed in a cast-iron pot in a 250f oven for 4 hours (uncovered).

Added 1 cup of stock and 8 medium potatoes.  Lid on.  After 3 hours potatoes were done.  Cooked for another hour, when the meat pulled from the bones.

Cooled stock in refrigerator overnight.  Leftover meat will be used in tomorrow's recipe for Banh Xeo (Vietnamese Sizzling Crepe).  And what of the leftover potatoes?   I haven't decided yet.

Weekend Cook, continued: Boneless Stuffed Chicken Wings

Boneless Stuffed Wings

Bone-out 12 wings and refrigerate.  This can be done the day ahead, in order to divide up the work.  Scroll down for the instructions in the previous post.

In a food processor fitted with a blade, mince: 8 Cloves of Garlic, then add 1/2 a Medium Onion, then 2 ounces of Portabella mushrooms and 2 1/2 oz. blue cheese plus 1 TB Tapioca Starch (or cornstarch) and 1 Egg White. In that order. Whiz harder items first, then softer ingredients, last.

Add to a bowl containing:  1/2 lb.  Ground Pork, 1 Medium Carrot, Grated, 1 TB Sriracha, 1 tsp. Black Pepper Flakes, 1/4 tsp. Salt.

Mix together and microwave a sample.  Adjust seasoning and add more starch if it falls apart.  Refrigerate 15 min. - 1/2 hour.

Preheat oven to 300f.  Open the "cone" of the wing, sprinkle a pinch of salt inside.   Stuff and set on a lightly greased cookie sheet.  Bake for 18-20 minutes, until the internal temperature is 161f.  Paint with BBQ sauce and let cool to the touch (10-15 minutes).  The purpose of the sauce is to make the breadcrumbs stick.  Blot any excess sauce before rolling in breadcrumbs.

Roll in about a cup of crumbs (gluten-free), covering all surfaces.  Set aside.  Heat an inch of peanut oil to 375f in a tall-edged saucepan (about 1 litre).  The setting is medium-low on my stove.

Much easier if you own a deep-fryer, but my outdoor model is too much trouble to set up and clean for just 12 wings.  Turn wings when browned, 3 minutes per side, or longer depending on how cold the wings are.

Fried Wings

Drain on paper towels.  You may keep them warm in a 200f oven while cooking in batches.

Stuffed Boneless Chicken Wings

Crunchy porky chicken goodness. These don't need any sauce, but try them first and decide if you have a preference - Ranch? BBQ? Blue Cheese? Sweet/sour?  Hot Sauce & Mayo? Up to you.

  Serves 6 - 12, depending on if serving as appetizers or as an entree with rice and sides.

Weekend Cook: Stuffed Boneless Wings

Stuffed Boneless Chicken Wings

Typing up instructions to debone the wings right now.  Recipe will be a separate post.  Picture is to make you hungry while you wait.

Weekend Cook: Potsticker Dumpling GF

Gluten-free Potstickers

 I made these using spring roll wrappers, and unlike yesterday's recipe, there is no steaming step, no egg, and formed dumplings are not covered before cooking.

Uncooked Dumplings

Filling:

1 lb. Ground Pork, 6 Cloves Minced Garlic, 1/2 Cup Minced Red Onion, 5 Minced Scallions, 1/4 cup Peanut Butter, 1 TB Tapioca Starch, 2 TB Sriracha, 1/2 tsp. Salt.

Microwave a test piece and adjust seasoning.

I formed these using small spring roll wrappers.  They are simply fried on both sides for 2 - 3 minutes, until the filling is cooked through.

Gluten-free Pork Dumpling

This makes about 30-40 dumplings.  They only needed a few drops of sesame oil before serving.

Nom, nom, nom.

Weekend Cook: Potsticker Dumplings

Potsticker Dumplings

These are NOT gluten-free.  I bought a new nonstick pan to make them that will only be used for wheaty things.

 Pork Potsticker Dumplings

Makes 40

Serves 10-12

1 lb. Ground Pork

¼ cup Carrot, grated

¼ cup Red Onion, minced

¼ cup Green Onion, minced

1 Egg White

1 TB Sunflower Oil

1 TB Sriracha

1 TB Tapioca Flour (or cornstarch)

4 Cloves of Garlic, microplaned

1/2 Tsp. Black Pepper

1/2 tsp. Salt

1 pkg. Won Ton Wrappers

Water or Chicken Stock

Cookie Sheet Pan

Chili Oil

Sesame Oil

Nonstick saucepan with cover

Two wet kitchen towels

Filling:

Combine first eleven ingredients and microwave a test piece to adjust the seasoning.  Refrigerate for half an hour to let the flavors combine.

Steaming Dumplings

 Dumplings:

Place a wet towel on wrappers and formed dumplings to prevent them from drying out.  Fill a small bowl with water and ready a plate or cookie sheet to place finished uncooked dumplings.

Wet individual wrappers with fingers dipped in water. Center a portion of filling, about ½ to ¾ tablespoon per dumpling on the wrapper. Seal tightly pressing any air pockets outward.  Cover with a wet towel.

Pork Potstickers

Cook Dumplings:

Heat a nonstick pan over medium-low heat.  Add potstickers and cook until bottoms are brown (about 2 minutes).  Reduce heat to low and add enough water or stock to come ¼ inch up the side of the pan. Cover for 7 minutes.

Uncover and increase temperature to medium-low.  Cook until liquid has evaporated and potstickers are browned underneath (3-5 minutes).

Serve immediately.

Potsticker Dumplings

Tip #1: Uncooked dumplings can be cooked in a steamer lined with cabbage leaves for 15- 20 minutes (or until filling is no longer pink) .

Tip #2: These dumplings are seasoned for salt, and require only a few drops of sesame oil and chili oil to complement them.   If you prefer soy sauce, omit the salt from this recipe.