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Category Archives: Pork

Top Ten Gourmand Mom Recipes

Posted on September 20, 2011 by amydeline

As I’ve mentioned before, I’m greatly entertained by reading through the search terms which lead people to this little blog. It often leaves me puzzling over how the terms “Christmas money wreath” or “dog with running shoes” brought people here. What in the world have I been writing about? Of course, most of the time, people are just looking for recipes and, as it turns out, some of those recipes are quite popular!

Here, I’ve compiled a list of the top ten most viewed Gourmand Mom recipes. Then, if you scroll down a bit further, you’ll see ten of my personal favorites. (Clicking on the recipe titles will bring you straight to the recipe.)

What’s your favorite recipe? Tell me about it!

Top Ten Gourmand Mom Recipes

(according to page views)

Crab Stuffed Jalapeno Poppers  – Coming in at #10, these spicy little appetizers are a fresh and flavorful alternative to the kind you’ll find in the frozen food section of your grocery store!

A Better Caramel Apple Cake – Yum! This recipe is the result of experimenting with a delicious recipe I found in the Food Network magazine! Who knew that a bit of boiling water would make such a big difference?? With apple season reaching its peak, now’s a great time to give this one a try!

Almost Perfect Fontina Chops – This recipe is inspired by a Bonefish Grill dish, which is apparently a big favorite, since I get a few search hits every day from people looking for this recipe. This version is not intended to be a copycat recipe; it’s just a delicious dinner inspired by the popular Bonefish dish.

 Independence Day Berries and Cream – Mixed Berry Mousse and Vanilla Bean Panna Cotta – My love for panna cotta began with this sweet treat. Mmmm….fresh berry mousse with sweetened cream! Mmmm…

Strawberry Spinach Salad with Goat Cheese and Almonds – The fresh ingredients do all of the hard work in this simple and delicious salad!

Hawaiian Garlic Shrimp – This is another recipe that gets a ton of search hits. The people want Hawaiian garlic shrimp…and with good reason! It’s delicious! Next time, I’d veer away from the traditional preparation and cook these babies with the shells removed to get more of the buttery garlic in my mouth and less on my fingers.

Chicken Wing Dip – Coming in at #4 is Chicken Wing Dip. It’s practically a classic and totally crave-worthy. Oh dear, just thinking about it makes me want to throw batch in the oven. Must. Have. Chicken Wing Dip.

Pumpkin Gingersnap Parfait – Perfect season for these tasty treats. Some may prefer to sweeten the pumpkin a touch more in these easy treats. For me, they’re just right!

Sweet Honey Cornbread – This one scored most of its hits when it landed on WordPress’ Freshly Pressed section for a day. It’s a great cornbread recipe; sweet, tender, and super easy to make!

And the #1 Most Viewed Gourmand Mom recipe is (drumroll, please)…

Chocolate Peanut Butter Cream Pie  – This luscious pie wins the top spot by a landslide. Somehow it’s found itself within the StumbleUpon community. I’m really not quite sure how StumbleUpon works, but it sure drives a ton of traffic to this delicious recipe!

Ten of My Personal Favorite Recipes

Greek Lamb Burgers with Tzatziki Sauce – This burger takes the cake as far as my husband is concerned! It’s become his meal of choice for birthdays, anniversaries, and any other excuse he can come up with!

The World’s Greatest Penne ala Vodka – I can’t claim credit for the creation of this recipe, but it’s definitely on my list of all-time favorites!! Seriously the best vodka sauce I’ve ever tasted!

Sausage, Bean, and Rapini Soup – This incredibly satisfying dish is in our regular dinner rotation. It freezes well, so make it in a huge batch to keep on hand for an easy dinner. Make it as brothy as you prefer and serve with a nice piece of French bread!

Chicken Salad Sandwich – Waldorf Style – There’s something incredibly satisfying about the combination of sweet, savory, and crunch in this chicken salad. It’s on my go-to list of easy weeknight dinners!

Grilled Honey Garlic Baby Lamb Chops – I want to slather this honey garlic sauce on everything. I think I could live on this honey garlic sauce.

Cheddar and Garlic Biscuits – I first made these biscuits during a major craving for Red Lobster’s Cheddar Bay Biscuits. I searched online for a copycat recipe and found a ton of Bisquick-based recipes. Wanting to make fresh biscuits from scratch, I combined the elements from a basic, buttery drop biscuit with the seasoning of the Red Lobster biscuit. They’re perfect. Everyone cheers when these are on the menu!

Salmon, Cucumber, and Orzo Salad in Lemon-Dijon Vinaigrette – This was initially intended as a pantry meal, if you will; something quick and easy using a few leftover ingredients I had on hand. It became an instant favorite. There’s something incredibly satisfying about the combination of flavors and textures in this simple dish!

BBQ Beef Chili – This hybrid chili/bbq beef dish makes my mouth water. Serve it with the cornbread from the Top 10 list!

Corn and Bacon Fritter Cakes – I just posted about these recently. I want to eat them for breakfast, lunch, and dinner everyday, topped with smoked salmon and creme fraiche. The best part is that they reheat really well. In fact, they may even be better reheated than straight out of the pan. Pop them in the oven for about 10 minutes at 400 degrees and they’re perfect! (P.S. A dollop of sour cream would make a fine substitute for the creme fraiche!)

Pizza Dragon and Chairs of Stock (Steak Bordelaise Pizza) – My brother in law goes nuts for this pizza! He’s still trying to figure out how to package it and sell it, since he’s convinced it will make me millions. This pizza is a steak dinner on a pizza crust. It takes a little time to get all of the components together, but everything can be prepared ahead of time and it’s worth the trouble!

Do you have a favorite Gourmand Mom recipe? Any other recipe you’d like to see here? Tell me about it!

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Posted in Appetizers, Baking, Beef, Breads, Burgers, Cakes, Cheese, Desserts, Dressings and Condiments, Food, Fruit, Lamb, Main Course, Pizza, Pork, Poultry, Recipes, Salads, Sandwiches, Seafood, Side Dishes, Vegetable and tagged , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Corn and Bacon Fritter Cakes

Posted on September 5, 2011 by amydeline

I have a confession to make. Until moments ago, I had no idea what Labor Day was really all about, other than it being the weekend before school starts, the symbolic end of summer, a traditional occasion for grilling out, and the last day where it is appropriate to wear white. Does that fashion rule even still apply? 

Oh, I could have made some guesses, based on the holiday’s name; perhaps something having to do with working people or labor unions. But it took a visit to Wikipedia to learn the history and reason behind the holiday we’re celebrating today.

The worst part is that I’d never given much consideration to my ignorance about this particular holiday until my son asked me to explain it.

Me: Daddy has off from work tomorrow!

Little Man: Oh yeah? Why?

Me: Because it’s Labor Day.

Little Man: What’s Labor Day?

Me: Uhhhhhh…a day when Daddy doesn’t have to work? 

I feel ashamed. I am clearly one of the millions of Americans who are clueless about so much of our history. I can hear my Dad in my ear warning, Those who do not know their history are doomed to repeat it.

I’m certain that I must have learned the history of Labor Day sometime back in my elementary school days. But I think that sometimes we’re just not prepared to appreciate that sort of history without the background knowledge or experience to latch onto. It’s not until we’ve experienced a bit of the world that these things start to really make sense. I think, as adults, we need to take the initiative to reeducate ourselves a bit, reread those classic novels, remind ourselves of the significance of things we’ve come to take for granted…

Do you know the history of Labor Day?

Let me tell you about a holiday I do know something about… International Bacon Day! It takes place every year on the Saturday before Labor Day. Did you celebrate? I certainly did. If you missed it, it’s not too late to pay your respects to bacon. (Bacon won’t mind that you’re celebrating two days late.)

If you’re in need of a suitable celebratory bacon recipe, I’ve got just the thing. My corn and bacon fritters pair delicious, crisp bacon with irresistibly sweet end-of-summer corn in a rich batter to form little fry cakes; slightly crisp on the outside, tender in the middle. Make them large and serve them as a side dish to broiled salmon or make them small, topped with bits of smoked salmon and creme fraiche for a fantastic little hors d’oeuvres!

Cheers to all of the working people who help to make our country great and cheers to bacon!

Corn and Bacon Fritters

Ingredients

  • 1 1/4 cup flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 – 1/4 teaspoon cayenne pepper
  • 1 cup milk
  • 1 egg
  • Corn from 4 cobs, cooked (about 3 cups)
  • 8 slices of bacon, cooked and chopped
  • 3 green onions, chopped
  • Vegetable oil

Directions

Combine flour, sugar, baking powder, salt, and cayenne pepper in a large bowl. In a separate bowl, lightly beat together the milk and the egg. Gradually whisk the milk and egg mixture into the dry ingredients to form a batter. Stir in the corn, bacon, and green onions. Heat a thin layer of vegetable oil in a pan over medium heat. Pour or spoon batter into the oil, as large or as small as desired. Cook for about 1-2 minutes on each side. Drain in a single layer on a paper towel to remove excess oil.

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Polish Pie Pierogi Bake

Posted on July 29, 2011 by amydeline

I considered opening this post with a Polish joke. You know, something along the lines of An Irishman, a German, and a Polish man walk into a bar… But, comedy is not my strong suit and I can never quite remember the punchline to jokes. Or, I remember only the punchline, but haven’t the foggiest idea of how to get there. Watching me try to tell a joke is often the funniest part of the joke I’m trying to tell. Either way, it’s probably better that I stick to the food and leaves the jokes to the jokers.

My Polish Pie is not really a pie at all, no more so than a shepherd’s pie or a cottage pie qualifies as pie. But the name just seems to fit. The idea first struck me a few weekends ago, when we drove past a local Polish festival. As we waited at the stoplight, tapping our feet to the catchy tunes of a live polka band, the distinct aroma of kielbasa flooded our car. My husband made some quip about pierogies and kielbasa.

Mmmmmm… Pierogies!!

And in that moment, an idea began to take shape. Why couldn’t I create a baked pierogi dish, starting with frozen pierogies, in the same way that people make baked ravioli casseroles? Seemed like it should work. And it seemed only logical that the dish should include slices of kielbasa. I decided on sweet, caramelized onions and a rich cheddar cheese sauce to complete the dish.

This is not a pretty dish. It’s got that sort of sloppy, mixed up appearance that most casseroles end up having. (I think I’m going to skip the photo I took of it spooned onto my dinner plate.) But, what it lacks in appearance, it more than makes up for with flavor. Best yet, you can use leftover kielbasa and caramelized onions to make the most fantastic frittata!

Polish Pie Pierogi Bake

Ingredients

  • 1 box frozen potato and cheddar pierogies
  • 1/2 Polish kielbasa, halved and sliced
  • 1 onion, thinly sliced
  • 2 1/2 tablespoons butter, divided
  • 1 1/2 tablespoons flour
  • 1 1/2 cups milk
  • 1 1/4 cups cheddar cheese, shredded
  • Salt and pepper
  • 1/4-1/2 cup cheddar cheese, shredded

Directions

Preheat oven to 375 degrees.

Spray the inside of a baking dish (9×13 or smaller) with cooking spray. Line the bottom of the dish with the frozen pierogies.

To prepare the onions, heat one tablespoon of butter in pan over medium heat. Add the onions. Cook for about 10 minutes, stirring frequently, until the onions are tender, sweet, and golden brown. Scatter the onions over the frozen pierogies.

Scatter the kielbasa slices over the onions.

To prepare the sauce, melt the remaining 1 1/2 tablespoons butter in a pan over medium heat. Stir in the flour until well-blended. Cook for a minute or two. (This is your roux, which will help to thicken the sauce.) Gradually add the milk, whisking until smooth. Bring the mixture to a simmer and cook for 2-3 minutes until it begins to thicken. Reduce the heat to low and add the cheddar cheese. Stir until melted. Season with a touch of salt and pepper. (Be careful not to over-salt the sauce, since the kielbasa will add a good amount of salty flavor to the finished dish.)

Pour the sauce over the mixture in the baking dish. Sprinkle the remaining cheese on top.

Bake for about 40 minutes.

Kielbasa and Caramelized Onion Frittata

Bonus recipe for leftover kielbasa and caramelized onions:

Kielbasa and Onion Frittata

Preheat oven to 400 degrees. Lightly beat 7-8 eggs in a bowl with about 1/4 cup milk. Season with salt and pepper. Heat a tablespoon of butter in an oven-safe skillet over medium heat. Swirl the pan so that the butter coats the bottom and sides. Add the eggs to the pan and cook for 3-4 minutes, until the bottom begins to set. The top should still be quite loose. Scatter leftover slices of kielbasa and caramelized onions into the egg mixture. Place the pan in the oven and bake until the eggs have completely set and the top is golden brown, about 10-15 minutes.

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Cherry, Prosciutto, and Almond Salad

Posted on June 12, 2011 by amydeline

Does anyone remember that game show, Supermarket Sweep? You know, the show where contestants raced against the clock to complete certain grocery-related tasks? The contestants would fly through the empty aisles, sliding around corners, unraveling riddles, and collecting the best deals to ensure a win. The ultimate winner would be determined at the checkout register.

Well, that’s sort of how all of my grocery shopping trips feel these days, only my grocery store is full of other shoppers as I make my run and I’ve got two active toddlers on my heels and a newborn in my arms. The newborn is holding the timer. I’m not so good at this game.

The problem with this sort of grocery shopping is that it doesn’t leave much time for careful decision making or item selection. Get the items in the cart and go is the name of the game. So, when you approach the cherries, which have been prearranged in small, plastic sacks, there is no time to take the quantity you actually desire. You just pick the sack which seems closest to your desired quantity and go, go, go!

When you discover that your sack of cherries just cost you 8 bucks, you make it your mission to use every single cherry before they spoil. And that is the story behind this recipe, which is more of a idea than an actual recipe; a simple, meal-worthy salad made of mixed greens, lightly dressed in a white balsamic vinaigrette and topped with fresh cherries, smokey prosciutto, and almonds. Simple, delicious, and satisfying. Best yet, it will make you feel a lot better about the 8 dollars you just spent on cherries.

Cherry, Prosciutto, and Almond Salad

Ingredients

  • Mixed spring greens, rinsed
  • Cherries, pitted and halved
  • Prosciutto, chopped or torn into small pieces
  • Slivered almonds
  • 1/4 cup olive oil
  • 1/8 cup white balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • Salt
  • Pepper

Directions

Whisk the olive oil, vinegar, mustard, and honey together until well combined. Season with salt and pepper, as desired. Toss the spring greens in a small amount of the dressing. Top with cherries, prosciutto, and almonds.

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Sweet and Spicy Pork over Smashed Sweet Potatoes

Posted on June 1, 2011 by amydeline

Anyone else inherit the same paranoia about undercooked pork that I did? Do you find yourself perpetually overcooking your pork until it practically crumbles and barely resembles meat? You’re not alone. Overcooking pork is a common practice, stemming from the fear instilled in us by our well-intentioned elders, who warned us never to mess around with undercooked pork. Fearing for our lives and horrified at the thought of contracting some miserable illness, we did as we were told and cooked that pork to a dry 170 degrees.

Turns out that nowadays, Trichinella (the parasite of concern in pork) is not so much a problem as it once was. Improved sanitation standards and pig diets have resulted in a much safer pork quality. Furthermore, trichinella is actually killed at a temperature which is much lower than 170 degrees. There’s really no reason to cook your pork to death.

Wouldn’t you rather enjoy a juicy pork chop instead of something akin to cardboard? Well, you’re in luck! Recently, the USDA officially lowered it’s recommended minimum temperature for pork. You can now rest at ease with cooking your pork to a minimum temperature of 145 degrees. Add a recommended three minute rest time for a little carryover cooking and to let the juices redistribute and you’ll have yourself a delicious, juicy piece of pork. (Click here for more information on the USDA’s revised recommendations.)

It’s now easier than ever to remember the safe cooking temperatures for all types of meat. Just three numbers to remember for safe, delicious meat! Pork, beef, lamb, and other whole cuts of meat all have a minimum recommended temperature of 145 degrees. The recommendation for poultry remains unchanged at a minimum cooked temperature of 165 degrees. Ground meats maintain a minimum recommended cooked temperature of 160 degrees. (See my summertime safety note below the recipe.)

The best way to measure the temperature of any meat is with an instant-read meat thermometer, inserted into the thickest part of the meat. If you don’t already own a good thermometer, get yourself one. It is, without a doubt, one of the most useful kitchen tools you’ll own.

I’ve got just the thing to celebrate the new, lowered safe temperature recommendation for cooked pork; a lean pork tenderloin glazed with a sweet and spicy sauce made of honey and sambal oelek (ground chili paste). Check in the international section of your grocery store for the sambal oelek. If you’re unable to find it, a ground chipotle pepper (from a can of chipotles in adobo) would make a good substitute. Our perfectly cooked tenderloin will be served atop a mound of lightly spiced, smashed sweet potatoes and drizzled with a bit of the honey sauce.

Sweet and Spicy Pork Tenderloin

Ingredients

  • 1 1-pound pork tenderloin
  • 1/4 cup honey
  • 2 tablespoons sambal oelek
  • Salt

Directions

Preheat oven to 375 degrees.

Remove any excess fat or silver skin from the pork tenderloin. Place the tenderloin on a baking dish. Season with salt.

In a bowl, combine the honey and sambal oelek until well blended. Pour about half of the mixture over the tenderloin. Place the tenderloin in the oven and cook for about 25 minutes, until it has reached an internal temperature of at least 145 degrees. Halfway through the cooking time, pour the remainder of the honey mixture over the tenderloin. Allow to rest for 3 minutes before slicing.

Serve over smashed sweet potatoes. Drizzle with excess honey sauce from the baking dish.

Serves 2-4

For the sweet potatoes: Place 2 large sweet potatoes on a baking sheet. Bake in a 375 degrees oven for about an hour, until very tender. Split the potatoes in half and scoop out the tender insides. Smash the potato with 3 tablespoons of butter and about 1/2 teaspoon of cinnamon, until as smooth as desired.

**Semi-unrelated Summertime Safety Note**

The recommended minimum temperature of 160 degrees for ground meats includes burgers, despite some people’s preferences for a more rare-cooked burger. The higher recommended temperature for ground meat (as compared to whole cuts of meat) is due to the nature of the product. Whereas bacteria exists mainly on the surface of whole meats, which enables it to be fully killed during the cooking process, bacteria in ground meat has the potential to be spread throughout the entire product. If you prefer your burgers on the rare side, your best bet is to purchase the highest quality meat from a trusted source and grind it in your own, impeccably clean meat grinder.  Irradiated beef, which has been exposed to radiation in order to kill bacteria and parasites is another option for rare-cooked burgers, though personally, the idea of irradiated meat doesn’t sit well with me. I’d much rather just cook my burgers to the recommended safe temperature. Using a ground beef with a higher fat content (80/20) is the best way to maintain a well-cooked, juicy burger.

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Posted in Culinary Techniques, Dressings and Condiments, Food, Main Course, Pork, Potato, Recipes, Side Dishes, Vegetable and tagged , , , , , , , , . Bookmark the permalink.

Sausage, Biscuit, and Gravy Casserole

Posted on May 30, 2011 by amydeline
Don’t you just love a good breakfast casserole? Something savory, made with eggs and cheese or maybe something sweet, like a French toast casserole, oozing with cinnamon and syrup? There’s just something so satisfying in its completeness.
For some incomprehensible reason, I’d never even heard of breakfast casseroles until well into my adulthood. It just wasn’t something my family ever made. My first experience with a breakfast casserole was at a monthly workplace breakfast. An unknown casserole sat on the table alongside the tray of bagels and bowl of fruit salad. One scoop of this casserole contained bread, eggs, sausage, peppers, and cheese. I thought, What brilliant genius created this complete breakfast in a baking dish? The following month, someone different made something nearly identical. My workplace was clearly dripping with geniuses. And the month after that, someone else made it again. Seriously, Mensa should send an evaluation team to this place.
Over the years since, I’ve enjoyed numerous breakfast casseroles from various coworkers, friends, and family members. It seems that everyone, except for me, was privy to this genius breakfast casserole idea. And I’m pretty sure that everyone is using the same secret recipe, for every one of these casseroles has been nearly identical (and equally delicious).
Recently, I fell upon a different version of a breakfast casserole that sounded too good to resist; a casserole of eggs with sausage, biscuits, and gravy. Ummm…can you say comfort food?? I’ve made this casserole twice now and it does not disappoint. In fact, my brother-in-law’s response to his first bite was something to the effect of, If I wasn’t already married to your sister, I’d marry this casserole. I’d venture to say that he enjoyed it.
I can not take credit for this recipe, nor can I cite the original creator. It’s one of those recipes which is all over the internet in a hundred variations. Perhaps you’ve already enjoyed something like this, but just in case you haven’t, I needed to share it with you. Make it for breakfast, brunch, or breakfast for dinner. Share it with your coworkers, friends, and family. You’ll be happy you did!
***
Sausage, Biscuit, and Gravy Casserole
***
Ingredients
  • 8 large buttermilk biscuits, frozen or refrigerated
  • 1 pound bulk breakfast sausage (without casings)
  • 8 eggs
  • 1 envelope country gravy mix
  • 2 cups milk
  • 2 cups cheddar cheese, shredded
Directions

Bake the biscuits according to package directions, using the lower end of the recommended cooking time so they do not overcook. When cool enough to handle, cut the biscuits in half to create a top and a bottom. Set aside.

Brown the sausage in a skillet over medium heat, until fully cooked. Use the edge of a spoon to break the sausage into small pieces as it cooks.

Spray a 13×9 inch baking dish with cooking spray. Line the bottom of the baking dish with the bottom halves of the biscuits. Scatter the cooked sausage on top of the biscuits. Sprinkle about 1 1/2 cups of the cheese over the sausage.

In a large bowl, whisk together the gravy mix, milk, and eggs, until well combined. Pour the mixture into the baking dish.

Arrange the top halves of the biscuits over the eggs. Lightly press the biscuits into the egg mixture.

If desired, cover and refrigerate the mixture for a few hours or overnight.

Bake in a 350 degrees oven for 50-55 minutes. Sprinkle the remaining cheese on top of the biscuits during the last 5 minutes of cooking time. Allow to rest for 5 minutes before serving.

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Grilled Brie, Prosciutto, and Apricot Sandwiches

Posted on April 28, 2011 by amydeline

Apparently, April is National Grilled Cheese Month. How I’ve arrived so late to this party is beyond me. My invitation must surely have been lost in the mail. But, no sooner did I learn of this important food recognition than I threw on my best apron and whipped up a sandwich worthy of the celebration. You can consider me fashionably late.

You don’t need to bend my arm to get me to celebrate grilled cheese sandwiches!

My choice of cheese was easy; nothing less than a rich, melty brie would do. And I love nothing more with my brie than the savory, smokey flavor of prosciutto coupled with sweet fruit flavor. Figs, either dried or fresh, are typically my go-to fruit when it comes to brie. But, inspiration drew me towards a vibrant apricot preserves for today’s sandwich. Look for a high quality preserves with plenty of big, juicy apricot chunks for the best results!

When it comes to a quick, satisfying dinner, it’s hard to go wrong with a melty grilled cheese sandwich! So, throw on your party shoes and join in the April grilled cheese celebration!

Grilled Brie, Prosciutto, and Apricot Sandwich

Ingredients (for each sandwich)

  • 2 slices of thick, doughy bread (such as pain de campagne, French baguette, or ciabatta)
  • Generous quantity of brie cheese, sliced
  • 2-3 slices prosciutto
  • Apricot preserves
  • 1 tablespoon olive oil or butter

Directions

Preheat oven to 375 degrees. Compose sandwich by spreading a generous spoonful of preserves on one slice of bread. Top with prosciutto and brie. Cover with remaining slice of bread. Brush the outside of both slices of bread with olive oil. Place the sandwich on a baking sheet and bake for about 15 minutes, turning once halfway through, until cheese is melted and exterior is lightly browned.

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Chorizo and Asparagus in a Deconstructed Hollandaise

Posted on April 14, 2011 by amydeline

I love eggs. I love ’em boiled, fried, scrambled, or poached. I love ’em with hot sauce or just a touch of salt and pepper. I love them stuffed as cheesy omelets or served on top of a huge pile of corned beef hash. Deviled eggs, egg salad, and potato salad with chunks of chopped boiled eggs warm my heart. And I go gaga for bacon, egg, and cheese bagel sandwiches, most especially when they come from any bagel shop in NYC.

I love eggs. I love a slightly runny yolk with a thoroughly cooked white. I anxiously await the burst of the yolk between two halves of an English muffin and find particular pleasure in wiping up the drippings with a corner of bread. I love the little bits of scrambled egg which are tossed in fried rice. Oh, and quiche…I love quiche. Egg pie, perfectly genius. And don’t even get me started on Eggs Benedict! Oh, incredible,edible egg…you make my heart swoon!

Of all the ways I love eggs, there is nothing I love more than finding an egg in an unexpected place; in the middle of a pizza, on a burger, or set atop a mound of crispy fries. Or how about gracing a pile of perfectly roasted asparagus??

I like to think of this dish as asparagus in a deconstructed hollandaise sauce. Asparagus and hollandaise sauce are a classic pairing. Hollandaise sauce is traditionally made by creating an emulsion of egg yolks, lemon juice, and butter. A dash of salt and sprinkle of cayenne pepper complete the sauce’s seasonings. It’s a rich, buttery sauce which has a tendency to be a bit finicky to prepare. (Click here to see my step by step photo guide on how to make Hollandaise sauce.)

Today’s dish combines all the elements of asparagus with a classic hollandaise sauce, without the fuss. We’ll fry our eggs sunny-side up in a generous amount of butter, leaving the yolks smooth and runny for optimal dippability. Then, we’ll set the eggs atop piles of roasted asparagus, drizzled with a touch of fresh lemon juice. Slices of spicy chorizo sausage complete the dish.

Chorizo with Asparagus and a Deconstructed Hollandaise

Ingredients

  • 2 smoked chorizo sausages
  • 1 large bunch of asparagus
  • 1-2 tablespoons olive oil
  • Salt and pepper
  • 1 lemon
  • 1 tablespoon butter
  • 2 eggs

Directions

Preheat oven to 375 degrees.

Place the chorizo sausages in a baking dish and cook for 25-30 minutes, until thoroughly heated through. Slice the chorizo before serving.

Rinse the asparagus and trim off the tough end. (A little trick for determining how much to cut is to hold one asparagus spear by the ends and bend. The point where the asparagus snaps is generally a good place to trim off.) Toss the asparagus in a bit of olive oil and season with salt and pepper. Arrange the spears in a single layer on a baking sheet. Place them in the oven for the last 10-12 minutes of the sausage’s cooking time.

To cook the eggs, heat butter in a nonstick or cast iron pan over medium heat. Crack two eggs into the pan, being careful not to break the yolks. (If desired, you can first crack the eggs into a small bowl or ramekin to ensure that the yolk remains unbroken and then carefully transfer to the pan.) Cook for a few minutes, without flipping, until the whites are cooked, but the yolk remains runny. Season with a dash of salt.

To serve, arrange several asparagus on a plate. Drizzle with a squeeze of fresh lemon juice. Carefully place the fried egg on top of the asparagus and arrange the chorizo slices on the plate. Garnish with fresh lemon slices.

Serves 2


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Posted in Eggs, Food, Main Course, Pork, Recipes, Things I Love, Vegetable and tagged , , , , , , , , , . Bookmark the permalink.

Kielbasa and The Hecklers

Posted on March 24, 2011 by amydeline

Every year, on a Saturday near St. Patrick’s Day, a 15k run takes place in my hometown. The route of the race takes the runners up the road of my childhood home. For the past few years, my parents have been enjoying this annual spectacle seated on lawn chairs at the foot of my neighbor’s driveway, Bloody Marys in hand. As such, when this year’s big day arrived, my parents made their way over to the neighbors at the appropriate time, took up their annual seats, turned up the music, and awaited the sprinting masses.

This year, they waited for longer than usual for the first of the runners to pass. When, at last, the frontrunners arrived, they turned up the music, cheered and waved their Blood Marys in spirited support. A short time later, they repeated this routine as another pair of runners made their way up the steep, windy road. Moments after that, the third group of runners ran past; a man, two women, and two children. They were struggling their way up the challenging incline of my parents’ road. This was certainly not the type of group you’d expect to see leading the pack during a 15k race, gasping for breath, backs arched in weary fatigue. It was at this point that my parents began to suspect that something was amiss. But, as the group struggled to pass, my parents and their neighbors rose from their lawn chairs, turned up the music, and shouted cheers of encouragement, Bloody Marys raised in supportive salute. You can do it! Keep going! One of the women gave up her struggled run and switched to a walk as she passed.

I know from my running experiences that loud, peppy music and cheers of encouragement can be quite motivating during a race. I’m equally certain that the runners who passed my parents that morning would have been brightened up by their support…had it actually been the morning of the race. But, no…There was no race scheduled for that morning. The race would take place the following Saturday. My parents had not, in fact, spent their morning encouraging racers. They’d spent their morning drinking in their neighbor’s driveway and heckling innocent health-minded joggers.  My parents; the hecklers.  The following Saturday, on the actual morning of the race, they repeated their well-practiced routine.

This story is neither here nor there in regards to the following recipe. But I’ve been giggling for weeks over the thought of my well-intentioned parents harassing random joggers. This is what happens when all of the kids grow up and move out.

Today’s recipe is one-dish meal, which makes me think of camping, for some reason I can’t fully explain. Slices of kielbasa, potatoes, peppers, and onions are tossed in a bit of olive oil and roasted together in the oven; so simple that it’s more of a meal idea than an actual recipe. Enjoy this dish as a family-pleasing weeknight meal or make it for a crowd! It would even make a tasty snack to keep you well-nourished on those mornings where you find yourself heckling joggers from the comfort of your driveway. Serve with a spicy Bloody Mary.

Kielbasa with Roasted Potatoes, Peppers, and Onions

Ingredients

  • 1 Polish kielbasa sausage, cut into 1/4″ slices
  • 3 pounds baby red potatoes, cut into 1/4″ slices
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 onion, chopped
  • 2-3 Tablespoons olive oil
  • Salt and Pepper

Directions

Preheat oven to 400 degrees. Combine kielbasa, potatoes, peppers, and onions on a baking sheet. Drizzle and toss with olive oil until evenly coated. Arrange the mixture in an even layer on the baking sheet. Season with salt and pepper. Bake for about 45 minutes, until the peppers and onions are tender and the potatoes and kielbasa are golden brown. Occasionally turn the mixture with a spatula to promote even browning as it cooks. Season with additional salt and pepper, as desired.

Serve with a warm, crusty baguette.

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Posted in Food, Main Course, Pork, Potato, Recipes, Side Dishes, Vegetable and tagged , , , , , , , , , . Bookmark the permalink.

Split Pea Soup with Ham

Posted on March 16, 2011 by amydeline

Still looking for something festive to make for St. Patrick’s Day, but corned beef and cabbage isn’t your thing? How about some smooth, green pea soup, slow-cooked with smokey ham hocks, and served with homemade croutons? Might that be your thing?

Split Pea Soup with Ham

Ingredients

  • 4 cups dried split peas, rinsed and picked through
  • 2 Tablespoons olive oil
  • 1 onion, chopped
  • 4-5 cloves garlic, smashed
  • 1 1/2 cups carrots, chopped
  • 10 cups chicken broth, water or vegetable broth
  • 2 smoked ham hocks
  • Salt and pepper

Directions

Heat olive oil in a large pot over medium heat. Add the onion and garlic. Cook for a few minutes until they begin to get tender. Add the carrots. Cook for a couple more minutes. Add the peas, liquid, and ham hocks. Bring to a boil, stirring occasionally to prevent the peas from sticking on the bottom. Reduce heat, cover, and simmer for 2 1/2-3 hours, stirring occasionally. The peas should almost completely break down as the soup simmers. Remove the ham hocks and set aside. Allow the soup to cool for a few minutes. Then, carefully use a blender, food processor, or immersion blender to puree the soup to your desired texture. If the soup is thicker than you prefer, add a bit more broth or water. If the soup is too thin, simmer uncovered to reduce the liquid. Season with a generous amount of salt (a few teaspoons should be about right) and pepper. Remove the skin, bone, and fat from the ham hocks. Pull apart or chop the meat and add it to the soup.

For the croutons: Cut French bread into chunks. (Slightly stale bread works best.) Toss in a bit of olive oil. Season as desired. Salt, pepper, and garlic powder work well. Bake in a 375 degrees oven for about 15 minutes, until golden brown and crispy. I prefer my croutons to be crispy on the outside and slightly tender in the center!

A couple other St. Patty’s Day dinner ideas:

Guinness-Braised Beef over Buttered Noodles

In Like a Lamb Shepherd’s Pie


8 Comments

Posted in Beef, Cheese, Food, Lamb, Main Course, Pork, Recipes, Vegetable and tagged , , , , , , , , , , , , . Bookmark the permalink.
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