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  • Stuffed Delicata Squash

    Posted on by Dr. Prosciutto Comment

    It’s still fall, and it’s still ourd season, my favorite time of year.  I’m going ot be showcasing another pretty cool littel squash that doesn’t get alot of attention, the Delicata.  This squash is super plentiful, it’s cheap, and it has a fantastic texture to it.  It’s also quite the looker.  This recipe is fast and easy and you can make it ahead of time and just re-heat in the oven.1684

    • 2 Delicata squash, at least 6 inches long, split and seeded
    • 1 1/2 cup cornbread, diced and dried overnight
    • 1/2 bunch scallions, sliced
    • 2 cloves garlic, chopped
    • 1 1/2 c. chicken stock
    • 1 link chicken and apple sausge (or whatever sausage you wan tto use)
    • 1 c. Shredded Colby Jack cheese
    • 1 tbsp Olive oil
    • 2 tbsp, whole butter
    1. Cover the squash in foil and roast it in the over at 450 for abotu 30 minutes.  You want it just barely cooked.
    2. Heat up some oil and butter in a heavy bottom skillet.  Add your sausage and your vegetables and let those sweat for about 5 minutes, stirring every few minutes.20151114_112234
    3. Add your cornbread and let it soak up that butter.  Stir this agian and cook for abotu 2 minutes.
    4. Add your chicken stock and lower to a simmer.  Let this cook about 10 minutes and stir every few minutes.
    5. When your squash is ready, spread the stuffing evenly throughout each squash piece.  Cover with cheese and bake for about 15 muntes, or until the cheese is brown and bubbly.

    Just for some other ideas, try using Bacon or guanciale (Italian cured pork cheek) instead of sausage, or maybe bluecheese chicken and wing sauce?  YUM!!

     


    This entry was posted in Uncategorized

  • Rosemary and Caramelized Onion Bison Meatballs

    Posted on by Dr. Prosciutto 1 Comment

    BY POPULAR DEMAND!!!!!!…more meatballs.  All kidding aside, a few of you have been asking for some “out of the ordinary” meat ball recipes, so here, you go.  I used to serve these meatballs as little mini-meatballs in soup, but eventually they made it on the menu as an appetizer and a lunch sandwich as bison became more popular.   This recipe is really very basic and these are a great item to keep in your feezer in a pinch.  This recipe will make about 2 dozen meatballsDSC_0502

    • 2 lbs. ground bison
    • 1 medium onion, small diced
    • 1/2 c. red wine
    • 2 tbsp chopped fresh rosemary
    • 3 eggs
    • 1/2 c. Parmesan cheese
    • 1 c. panko, or unseasoned breadcrumbsDSC_0495
    1. Turn a skillet up to medium heat, and add about 1 tbsp of olive oil.  Add your onions and cook them slowly until they’re nice and caramelized.  You’ll need to stir them every few minutes or so.  Let these cool when they’re done and move on to mixing the meat balls.

      Caramelizing the onions
      Caramelizing the onions
    2. Combine everything in a bowl and add some salt and pepper.  Mix all of the ingredients together in a cold bowl.
    3. Let the meatballs rest for about an hour.  When you’re ready to form them get yourself a bowl of warm water.
    4. Dip your hands in the water and grab about a 2 oz chunk of the meatball mixture.  Form it into a ball and place it on a sheet tray.DSC_0501
    5. Throw these under the broiler in your oven for about 15 minutes, and let them rest for about 5.  They’ll be just perfectly done.

    These can be served just like tradiitional meatballs with pasta or in a soup.  I like to serve theese on their own in a smoked tomato sauce.  Sometimes I would throw a little risotto down on the plate and make a special for the night.  if you have any serving questions, just leave ’em below.

    Happy Eating

    -The Doctor


    This entry was posted in Appetizers and Party Faves Uncategorized