• Simple Side…HOME FRIES!!!!!

    Posted on by Dr. Prosciutto Comment

    Seriously, who doesn’t love home fries. If you don’t, you need to have our membership to the human race analyzed. I don’t  know about you, but I can eat home fries with any meal, any time of the day and I don’t like to have to drive to the diner to get them all the time.  They’re just plain simple and just plain good.  This recipe makes about 4-6 servings, depending on how far into a carb bender you want to go.

    2# Idaho potatoes, peeled

    Starchy Awesomeness

    1/2 onion, peeled
    2 tbsp whole butter, unsalted
    1 tbsp vegetable or canola oil
    1 tbsp parsley

    1.  Split the potatoes in half lengthwise, then slice them about 1/4 inch thick.  Drop these into a small sauce pot, and cover them with cold water.  Add 1 tbsp of kosher salt to the pot and bring these to a boil.  Keep them at a boil for 3 -5 minutes.  You want these potatoes to be as soft as a potato you would use for mashed potatoes, or fork tender if you will.

    2.  While the potatoes are cooking, split that onion lengthwise then slice 1/4 inch thick.  Leave these off to the side for now.

    3. Here’s the fun part, the home frying!!!  I like to use either a black steel or a cast iron skillet.  If you don’t  have one don’t worry, use what you got. Make sure it’s not a nice new Teflon pan because we’re going to be cranking some heat and doing some scraping. Turn that flame up about medium high, drop that butter and oil in and wait until their sizzling.  Do you see a little hint of smoke from that pan?  GOOD!!!! Drop them ‘taters in.

    4.  Season them with some salt and pepper and let them sit for about 3-5 minutes.  You’ll know when to start flipping when they start getting nice and golden brown.  I like mine a little darker so I let them go a bit more, but it’s up to you.  Now, take a nice metal spatula, and flip them ‘taters.  If they stick a little, don’t be afraid to dig under them.  You’ll be picking up a nice crispy crunchy salty crust, that makes the home fries, home fries.  After you turn them, season them again , and add your onions and parsley.  Go for another 3-5 minutes.

    5.  Turn them ‘taters again.  Let them sit until you get a nice golden brown on this side too.  If there are some side that are still white don’t worry about it.  Have you ever had a perfectly colored or shaped home fry?  I thought not.  They’re not meant to be perfect.  Take them off the flame, scoop them out of the pan and drop them on a plate,just like the diner.  MMMMMMM….MMMMMMM!!!!

    Seriously, that’s it.  If you happen to have any left over baked potatoes anywhere, you can use those instead of the raw potatoes.  You can also bake them the night before, cool them down  and peel them the next day if you don’t’ want to use the blanching method I’m used.  It’s really six of one, half a dozen of the other. As for things you can do with these…ANYTHING!!!!  I like to go waffle house style and melt some cheese over these.  I like through in ham, sausage , bacon, or (even better) all three too.  You can add all kinds of different herbs to these, rosemary being my favorite, or dry spices like some Cajun seasoning.  This recipe is one you can seriously play with in your test kitchen.  You want some ideas?  Comment below.

    Happy Eating,

    -The Doctor.


    This entry was posted in Sides and Relishes

  • Spicy Chick Pea and Kale Stew with Italian Sausage

    Posted on by Dr. Prosciutto Comment

    It’s still winter, and just about to start getting real cold, so I thought I’d give you one of my favorite recipes for staying warm.  This stew has a lot of ingredients, but it’s actually relatively fast, really easy, and it freezes like a champ.  This is a big favorite of my guests in the lab, and we know if the “Dude in the basement” likes it, anyone will.  This is a variation of  Morrocan recipe I learned form my neighbors, with the spices changed up a bit.  I’ve also found similar recipes in Italian kitchens and cook books.  I’m using hot Italian sausage here, you can feel free use any sausage you like, or now sausage at all.  I’ll give you some ideas later on.  Here’s the goods to make about a gallon.

    1/2 white onion, sliced 1/4″ thick
    2 bunch kale cleaned (I’ll show you in a bit, real easy)
    OR

    Rich, stick to your ribs, hearty warmth…

    2 bags frozen kale (If your can’t find fresh)
    1 14 oz. can of chick peas
    1 14 oz. can diced tomatoes with green chiles (zesty or mild, your call)

    1 14 oz can diced tomatoes with jalapeno
    1/2 red bell pepper, sliced.
    3 cloves garlic, peeled and sliced
    1-1.5 quart chicken stock
    1 c. white wine.
    2 tbsp fresh chopped oregano
    1 tbsp fresh chopped thyme
    1 lb. Italian sausage

    1.  So first things first, let’s get that kale clean.  all you want to do is take out the ribs.  You can do this with a knife, or your fingers like so:

    Once all of the ribs are off of the leaves, just give it a quick chop.  Leave it as big or small as you like.

    2.  Now we’re going to brown the sausage.  You can buy it loose in some stores, but most stores sell sausages in a casing.  if you can’t find the loose (or bulk) just cut a slit down the middle of the casing and pull the meat out.  We want this to look nice and rustic so don’t  worry about being pretty.  Start a pot on medium low heat with just a tablespoon of olive oil.  We want to render the fat out of the sausage real slow, and use that to cook the vegetables.  If you’ve read “THE DIP…not a dip THE DIP“, you’ll remember the potato masher trick.  Use a potato masher to break up the sausage as it cooks so it browns and renders evenly.

    3. When the sausage is brown, add your peppers onions, and garlic.  This is going to sweat down for about 10 minutes.   Add the wine and let the alcohol cook out, about 2 minutes.

    4. Drain your chick peas, give them a good rinse and add them to the pot with the kale.  Let this cook for about 5 minutes.

    5. Now add your diced tomatoes and chicken stock.  Bring the pot up to a boil, then lower the heat to a low simmer.  Let this go for about 30 minutes, or until the kale is nice and tender. Season with Salt and Pepper to taste, and you’re done.

    That’s it.  Easy right?  Serve this up with some crusty bread or a nice grilled lavash or pita. Don’t be afraid to play with this stew either. Feel free to use whatever type of sausage you want.  I’ve also done a variation where I’ve used cumin, and cilantro instead of the oregano and thyme.    The ingredients in here are very versatile so just do it to taste.  If you want some more heat, a few dashes of Tabasco will really set this off.

    Happy Eating,

    -The Doctor


    This entry was posted in Soups and Stews

  • Back to basics…simple tomato Sauce

    Posted on by Dr. Prosciutto Comment

    So you’re saying “Doc, whadd’ya stunad?  Why are you putting up all of this easy junk?”  Trust me, when you’re making it and not buying it a can or a jar, you’ll thank me. This basic tomato sauce is not only great on it’s own, it’s used as a base for tons of other sauces I’ll be putting up here.  Just remember I’m trying to teach the easy stuff here.  The easiest way to cook and stay creative is keep some basics on hand and branch out from there, like any mad scientist would.  This makes about 1 quart:

    Simmering that ah-sssaaawwwwce-ah

    1/2 white onion, small diced
    2 cloves garlic, sliced thin
    1/4 c. tomato paste
    1/2 c. white wine
    1 28 oz. can crushed tomatoes (preferably San Marzano, if you can get them)
    14 oz. water (yeah, fill that tomato can up half-way, who are you callin’ stunad?)
    1 tbsp fresh oregano (or marjoram), chopped (take the leaves off the stem first)
    2 tbsp fresh basil, chiffonade (this means rolled up and sliced thin, if you don’t know how to do it, just do a rough chop, we wont’ hate.)

    Anyway….

    1.  Start you onions off on low heat.  You want to sweat these guys out for about 10 minutes.  This means you don’t want them to get any color while you’re cooking them.  When they’re nice and translucent  add the garlic and the herbs.  When you start to smell the garlic (about two minutes), add the tomato paste.  Cook that for 1 minute stirring constantly.  Make sure you get all of that paste touching some heat because it  helps build the flavor of those concentrated tomatoes and take out the metallic taste associated with tomato paste.

    2.  After a minute stirring that tomato paste, add your wine.  Cook this down for 5 minutes.

    3.  Now you add you tomatoes and water.  When it comes up to a simmer, lower the heat back down to low and let it simmer for about 60-70 minutes.  You really want very little motion, if there’s any popping or bubbling, lower the heat more.  Keep stirring this every few minutes, until it’s nice and rich.

    Now this recipe I don’t season right away because I’m going to use it late in something else.  You can if you like, jut do it to taste.  I break this down into 8 oz. containers and freeze it until I need, just like every other self-respecting Italian.

    You got questions?  Bring it in the comments.

    Later

    -Ther Doctor.


    This entry was posted in The Basics

  • Creamless Cauliflower Soup with Chicken and Apple Sausage

    Posted on by Dr. Prosciutto Comment

    Baby…baby it’s cold outside.  You know how I’m gonna warm you up?  With this hearty delicious and healthy soup, that’s how.  (Please, this is a family web site……kinda…humor me a little here).  This is one of my favorite soup recipes, because it comes out really rich and creamy, with no heavy cream at all, not even any dairy.  I came up with the recipe, originally without the sausage, for a friend of mine who eats “Paleo” and was tired of chicken and broccoli.  This recipe is super simple and super-fast.  You can even portion it out and freeze it, so you just grab a container and go in a pinch.  You can also add whatever sausage you like.  I also like to use a Roasted Garlic and Parmesan sausage, Chorizo, Merguez, whatever you like.  I also like to throw a little blue cheese in there, but that’s up to you.  To make half a gallon you’ll need:
    1 2.5 lbs. cauliflower.  (Try to get the whole heads fresh, they’re great in the winter and really cheap.  If you have to use frozen, just thaw it first, drain, and then weigh.)

    1 medium white onion, sliced thin
    Little tomato love with that soup please
    3 whole cloves garlic
    1.5 qts. chicken stock
    1 c. white wine (dry preferably)
    2 tbsp. fresh marjoram leaves (or oregano if you can’t find marjoram)
    1 tbsp. fresh rosemary leaves
    4 links of your favorite chicken and apple sausage, sliced








    1.  KNIFE WORK TIME!!!!!!!!!  But before you pick it up, set your oven to broil.  You’ll thank me later.  Take the core out of you cauliflower and remove the leaves, like this:
    Then just make 1 inch slices and lay them out on a sheet tray or baking tray, if they fall apart, no big deal.  Brush the cauliflower with olive oil, sprinkle with a little salt and pepper and toss them in the oven for 10 minutes, or until they looks like this:



    If you can only get frozen cauliflower, not big deal.  Just toss it in a bowl, season it with salt and pepper the toss it in oil.  Broil it the same way.  Just worry about one side, we want to flavor, just not all that color.
    2.  With the Cauliflower set aside, it’s time to get going on the soup.  In a nice big, heavy bottom pot start sweating the onions and garlic.  You can use any oil to do this, I prefer just regular olive oil or canola oil, it’s just preference at this point.  Stir the onions and garlic around every two minutes, when everything is nice and translucent like this:



    it’s time to add your wine.
    3.  Reduce the wine all the way down.  This means all the way to where there’s almost no liquid left in the pot.  
    4.  Now it’s time to add the cauliflower, herbs and your stock.  Bring everything up to a boil, and then reduce the heat down to a simmer for about 45-60 minutes.
    5.  At this point the cauliflower and onions should be super soft.  If not, cook it a bit more. This is where we get to play with some hardware!!!!  If you have a stick blender, go to town until the soup is smooth, if not, use a regular blender.  I’ve used both and found the regular old school blenders to make a smoother puree, but it’s preference. 
    6.  MEAT TIME!!!!!  Either slice or dice the sausages and get a sauté pan nice and hot.  These sausages will usually come pre-cooked, so all you have to do is heat it up.  If you have raw sausages, just cook ’em in the oven.  Take your sausage slices or dices, toss them in the hot pan for a minute them just serve over the top of the soup.  If you’re making the soup now for a time later you can hold off on the sausage until you ready to serve, or just throw it in now if you don’t care about it not looking pretty. This is the point where I like to throw some blue cheese and diced tomatoes on top (just an couple of tbsp, and bring this soup to another level.  

    So there you have it.  I hearty, healthy, stick to your ribs kind of meal.  Don’t be afraid to play with this recipes a little bit.  You want different sausage?  No Problem.  You want to add a nice ripe cheese?  No Problem.  You want to add cream?  No problem (just add 1 c. when you add the stock). Use your imagination here and create your own variation of this soup in your own lab.  You get questions?  No problem, just hit me up in the comments.

    Happy Eating, 

    -The Doctor

    This entry was posted in Soups and Stews

  • Back to basics…chicken stock

    Posted on by Dr. Prosciutto Comment

    Many of you can imagine, I make my own soups, I don’t need no stinking cans.  Progresso and Campbells can do you know what to my naughty parts. (You will see some of their stuff in my recipes to make things easier for you though).  The basis for a good soup is a good, strong, flavorful stock.  Admittedly, sometimes I buy it, because I just don’t have enough materials to make my own stock when I need it in a pinch; but I do save bones from almost everything I eat.  I buy meats with the bone in not just for the bone and the flavor it imparts, but if you can de-bone  your own meat you can pay less per pound for your meat…sometimes dramatically.  If I get enough requests, I’ll do some basic butchery tutorials for ya…I also need to convince the guy in the basement to take pictures...that’s not easy either.  Sometime he doesn’t like the disco ball brightness in the lab.  Moving on….here what you’ll need to make about a gallon of good strong chicken stock. 

    5 lbs. chicken, turkey, duck, or whatever, poultry bones
    1 package soup greens (if your grocery has it,  if not…)
    OR

    Lazy bubbling deliciousness

    2 small onions, cut in half
    3 large carrots, cut in half
    5 ribs celery, cut in half
    THEN
    1/4 bunch parsley

    2 bay leaves

    1 tsp. black peppercorns
    4 whole cloves garlic
    1 parsnip (if you can find it)

    1.  Now here’s the easy part.  Put everything in a nice, big heavy bottom pot.  Cover everything with cold water.  Not too much , you can always add more later, but just barely enough to cover everything.  All those bones and vegetables are going to cook down so don’t worry if you’re a little over.

    2.  Turn your stove on medium high, when that pot starts to boil move it slightly off to the side and then lower the heat to medium low.  You really want just a lazy bubble. 

    3.   Let this go for 6 hours. If you want to do this during the workday when you’re not at home, you can do it in your crock pot too.  Simply set it and forgot it until you get home.  You may have to cut the recipe down a bit, it just depends on your crock pot.  Don’t forget to skim the funk off the top too. There will be some fat that comes out, you can easily recognize that, but there will also be a grey-ish foam that forms too.  Just take a spoon and scoop it out, it’s really not so tasty and we don’t’ want anything un-tasty in our tastiness.

    4.  After 6 hours, strain the stock out, and pour it into either an old Chinese food take out soup container, or any Tupperware you can find.  I like to take some and make ice cubes from it so I can have a small amount ready in  a pinch, and not have to worry about thawing a whole gallon for a little bit of meat juice love.  The sock will also last about 6 months in your freezer too. 

    Remember to make friends with your butcher,.Even the guys in the big grocery chains will hold on to bones for you if you ask nicely.  Even though you don’t  have to make your own stock from my recipes, it’s always nice to have some on hand.  It’s a good thing to do with left over turkey, or chicken bones if you have that too.  As always, if you have questions, just comment, I’ll get to you.

    Happy Eating,

    -The Doctor


    This entry was posted in The Basics

  • Simple Herb Gravy

    Posted on by Dr. Prosciutto Comment

    Yesterday I posted up wicked sweet turkey recipe that doesn’t need a sauce, but I know some of you have that old school grandparent, or crazy aunt that’s like “Where’s the gravy?”  Well don’t worry.  If you remember all those yummy pan drippings I talked about yesterday, we’re going to start with that.  If you saved them, good for you, if not,  well start the turkey over again.  You can use this recipe for any pan drippings form any meat, but remember this one will be particularly sweeter because of the brine we sat that turkey in over night.  You’ll also want to use low sodium chicken stock, the normal stuff’s just too salty, or even better make your own (that recipe is coming too) You’ll need:

    1 tsp. rosemary, chopped
    1 tbsp. parsley, chopped
    2 c.low sodium Chicken stock (add more if needed)
    1tbsp. butter, softened
    2 tbsp flour

    1.  First step, skim some of that fat off the top of those drippings.  Fat is flavor in most cases, but when we’re dealing with sauces made from stocks or dripping, too much of a good thing , is a bad thing.  It can leave a  really junky, waxy mouth feel (yuck).

    2.  If there’s and sticky crusty bit on that roasting pan, get that thing on the stove on a medium heat and slowly scrape it down.  that’s flavor you want.  once you get all those yummy bits off,  transfer to a sauce pot and add the chicken stock.

    3.  Mix the butter and flour together by hand,  You’ll be using this to thicken the gravy.  You may think this is a roux…its not it’s Buerre Manie, little different.  When the gravy comes up to a boil grab a bowl, take half of the Buerre Manie, put it into  bowl and ladle some of the gravy over it, and whisk.  when it’s smooth, add it back to the gravy.  You may need more, you may need less, no problem.  If you’re gravy get’s too thick, add some more stock, if it’s too thin, add some more of the Buerre Manie, no big deal.  The gravy should be able to coat the back of the spoon, unless you like it thicker.  The nice thing about gravies, is they’re mostly a matter of preference.

    4.  When you’re gravy is thick enough for your tastes, strain if it you don’t want lumps, and toss in the herbs. I like to grind in a little black pepper here for some kick, but that’s up to you.

    Remember you can use this technique for ANY gravy you want to make.  You’ll see me refer back to this technique pretty often.  Any questions???  No problem, put ’em in the comments.  I’ll get back to you.

    -The Doctor


    This entry was posted in Sauces and Condiments

  • Bourbon Brined Turkey

    Posted on by Dr. Prosciutto Comment

    I’ve been getting asked all week, “Doc, waht’d ya make for NewYears?”  Well the first answer is no resolutions.  They fail, we all know it. If you’re smart, you make an un-resolution.  Because it’s not a resolutions it doesn’t fail right?  My un-resolution was to make some wicked turkey for my guests.  I like to buy my turkey breasts whole on the bone, and roast them on the bone to get all that great flavor.  I’ll either make a gravy from the bones, or hack them up and save for them stock.  This brine is so flavorful and juicy you really don’t need any sauce (but you can make one if you want, that recipe will be up tomorrow)  this recipe will do  about an 6-8 lb. turkey front with the bone on. If you don’t  have a pot or another vessel big enough to hold both breasts with the bone on, no big deal, look for some brining bags or ask your butcher to de-bone it.  If he won’t email me and I’ll help you out.  (If there are enough comments I’ll do some articles on butchery too)  I let the turkey sit for 24 hours in the brine,then let it come up to room temp before it was roasted at 300 for 80-90 minutes and 450 for 15-20 minutes to get the skin nice and brown.  Cooking times may very for your oven, they’re all calibrated differently, so if you don’t have a meat thermometer, get one.  I cook to 155, then let it carry to 165, so it doesn’t dry out.  You can do this recipe however you want.  I take the turkey off the bone and grill it in the summer, roast it in the winter, and sometime in the spring, I use this recipe as a base for corned turkey and corned beef (more on that in another episode) Here’s your brine:

    1 c. Your favorite Bourbon.  I can’t officially make recommendation because, well….I like all of them…
    Mmmm…..Turkey
    1/3c.  kosher salt
    1/4 c. honey
    2 tbsp pickling spice
    1/4 c. brown sugar
    4 qt water
    1-1.5 qt ice
    1/2 bunch sage
    1/2 bunch parsley
    1. First step, we need to cook the alcohol out of the bourbon (SACRILEGE….) not really sacrilege, the meat will come out tasting funny, we just want to flavor from all of those wonderful smokey, cured grains.  Be careful not to set anything on fire, just put it in a pot, turn the heat on medium high and reduce it by half.  
    2. This is easy right? Add the rest of the ingredients, except the ice, and bring them to a boil in a pot.  You need to stir every few minutes so the sugar and honey don’t sit on the bottom and burn. You’re only working with half of the liquid you need to chemically make a proper solution.  Why you ask?  Because you’re going to add the rest of the liquid as ice to cool the brine down nice and fast (Smart huh?, I’m not an Evil Doctor for nothing….)
    3.  After you’ve put the ice in the brine (please turn off the heat first….) put the turkey in the brine.  Use a plate or something to weigh the turkey down so it’s completely submerged.  If you have a brine bag, turn the turkey every 4-6 hours so that brine gets distributed evenly.
    4.  The next day, pop that bird in the oven, I like to baste it, even though there is s brine.  Baste about every 15-20 minutes.  If you need to add water to the  bottom of the roasting pan after 30-40 minuets or so, go ahead, sometimes you need to, to make sure you got enough of that beautiful turkey juice to baste with. When that turkey’s done don’t go hacking it up right away, although i know you wanna.  let that puppy rest for 10-15 minutes, then slice into it. that muscle tissue needs to relax a bit so those juices you worked so hard basting that turkey with stay in the meat.  (Don’t throw that juicy bird flavored goodness away, it makes an excellent base for a gravy, or a great addition to a stock.)  As a general rule of thumb regarding the cooking times I talked about earlier, once your bird hits about 140-145, crank that oven up to the 450 degree temperature.  I will crisp that skin up quite nicely, especially with all of the sugar and salt it absorbed from that brine. 
    As always, share out my blog on Facebook, Twitter, and Google+.
    Happy Eating
    -The Doctah

    This entry was posted in Entrees and Such

  • Chorizo and Goat Cheese Meatloaf

    Posted on by Dr. Prosciutto Comment

    So many of you have been asking the Doctor (that’s me) to get off my butt and get this running again, so here you have it.  Ya’ Happy now?!?!?!?  I doing this a bit differently now, with some new recipes and flavors, but still with my own personal signature “mad scientist” flair.  This blog is simple, easy recipes for the guys who can’t cook, but wants to impress his friends and dinner dates. That being said, let’s get cooking.   We’re going to get this New year’s party started right, with a really tasty meatloaf recipe that’s built for parties.  I like to make these in muffins tins so they’re finger food-ish (well for me anyway), or you can roll these into 1-2 oz meatballs and serve them in Romesco Sauce, a nice pepper coulis, or, my favorite, the good old Italian Gravy (Romesco and Pepper Coulis Recipes to follow soon.)  Before we get started, remember there are many types of chorizo, I used a hot Salvadorian style Chorizo form my buddies shop in Arlington, VA, but you can use any fresh Chorizo you like.   Let’s get to the cutting board.  You’ll need:

    1/2 c. Onions, small diced (not minced, you want everything uniform so it cooks evenly)

    Chorizo Goat Cheese Meatloaf, Pepper Coulis

    1/2 c. Bell peppers, small diced
    1/4 c. Chopped Cilantro
    1 tbsp. chopped oregano
    1 c. crumbled Blue cheese
    5 slices of toasted potato bread, diced (It’s works trust me)
    1/4 c. mushrooms, chopped,
    1 clove garlic crushed
    3/4 lb. Ground beef
    3/4 lb. ground chicken
    6 links Chorizo sausage , uncased.
    2 eggs
    1/2 c. milk
    2 tbsp olive oil, or vegetable oil

    1. If you haven’t’ already, just stick the bread into the toaster (trust me).  when you’ve cut it up, take mixing bowl, pour the milk over it, mash it up and stick it in the fridge so it can soak up.

    2. Take you olive or vegetable oil, and get it into a saute pan, on medium low heat.  Add your garlic and let it sweat for a minute or so (you’ll know when it’s ready when it starts to smell nice and mellow).

    3. Add the rest of your vegetables to the pan and left them cook down, you want all of the water evaporated from the onions and mushrooms.  if you want you can add some wine, but just remember it has to be completely dry before it comes off of the stove.  You’ll have to toss or stir this around every minute or so.

    4. When the vegetables are down, put hem into the same bowl with the bread and milk and stir it around, with the herbs.   Let this mixture sit for about an hour.  If the bread doesn’t absorb all of the milk  don0t’ worry about it.  The goal is to make a pananda (softened breadcrumbs) but it doesn’t have to be perfect for a meatloaf. This is also a good time to get your over pre-heated to 350.

    5.  Next is my favorite part, the meat, take all 3 meats, get some gloves on (if you want) and dump it all into the bowl.  Season it with salt and pepper, add the goat cheese and eggs, and GO TO TOWN.  that means mix it.  I prefer to do this one my hand so you still have some goat cheese hunks in there.  if you want to use a mixer, partial freeze your goat cheese crumbles so they don’t dissolve.  Remember TASTE, TASTE, TASTE.  You can take a bit of the mix and pop in the nuke machine (that’s microwave for you newbs) to make sure your sample if safe to eat.

    6.  When everything is mixed, spray down (or even better, butter) your favorite muffin tin and place in the oven for 35 minutes.  If’ you’re  making meatballs, just take a 1 oz cookie scoop, and form them with that.  You’ll only cook the meatballs for 15 minutes.

    7.  Serve these puppies up on your favorite platter with you favorite side.  I recommend home fries, (yeah those awesome potatoes cooked in butter with onions and bacon), or some healthy veggies if you like.  If you’re looking for just saucing  it, you can find a good Ceasar vinaigrette and puree some roasted red peppers into it for an excellent sauce.

    Stay tuned, because you mooks get a bonus recipe for new year’s.  What is it.  for those of you that know THE DIP, you’re gonna learn how to make it.

    Happpy Eating, I’m going back to the lab

    -The Doc


    This entry was posted in Entrees and Such

  • THE Dip. Not a dip, THE Dip.

    Posted on by Dr. Prosciutto Comment

    Since I moved to my current location from an unmentionable, Deep South, Bible beating location, I’ve been very well known around these here parts for a very popular party favor.  That favor is the bison taco dip.  Every party I’ve hosted or been to over the last seven years has had a request for this delicious, sloppy, cheesy mess (mess in a good way, like Waffle House hashbrowns good, but without the potatoes getting in the way of the good stuff).  This recipes is super easy, super fast, and I guarantee you’ll be a hit at the next New Year’s or Superbowl party…screw it, any party.  This recipe makes about 1 1/2 gallons

     

    THE Dip, picture provided by Jeremy Rhodes

    1 small onion, small diced

    1 Pablano pepper, small diced (it’s optional)

    1 small red bell pepper, small diced

    3/4 c. chopped Cilantro

    1 big brick (yes the big brick, about 1 lb) of Velveeta

    1 pint whipped cream cheese

    2 lbs ground bison

    1/4 c. chili powder

    1/4 c. cumin

    1 tbsp garlic powder

     

    1.  In a large pot, start browning your meat.  If your bison is real lean, add some butter to the pot before you start. I like to use a potato masher to break the meat up as it cooks.  This is a dip so I want all of that buffalo goodness all throughout.
    2. When the meat is half way done, add the vegetables.  Let those sweat in the meat fat.  (READ:  Don’t drain it, especially if you’re using beef, you want it trust me)
    3.  Add the chili powder, cumin, and cilantro now, let those sweat out for a good minute or two, now lower the heat.
    4.  Add your cream cheese too the mix and stir through.  Start cutting up your big ole’ block o’ Velveeta and slowly add it piece by piece to the dip.  this is an excellent time for me to advertise the potato masher again.  As it passes through and cuts the Velveeta, it makes it easier to melt.
    5.  When everything is melted, it’s ready to serve.  This dip is best slightly warm so it’s more like a fondue.
    You happy now haters?  You have my secret dip recipe, so now you can try to make it on your own.  Seriously, this stuff goes with just about anything.  I even use it for a macaroni and cheese sauce, or an omellete filling.  As for some easy variations, Veleveeta does make some different product flavors, so feel free to mix those in, personally, I like the pepper jack.  You can also change up the meat.  I like to mix different meats and sausages, like turkey and merguez.  You can even add BBQ pork shoulder (without the sauce) or smoked brisket.
    -The Doctor.

    This entry was posted in Appetizers and Party Faves

  • Chow Chow Relish

    Posted on by Dr. Prosciutto Comment

    In keeping with the southern Style BBQ theme, I’m giving you a recipe from the Carolina low country. I was first introduced to this recipe by a good buddy by the name of Corbett Rouke. This is a simple and cheap recipe they had at nearly every family affair. If you have a garden or just a bunch of left over vegetables, this is a great way to use them up. This is a big recipe, but if you jar it, it will last over a year in storage. If you’re bored of the same old everyday coleslaw with your BBQ, this is an excellent replacement. This chow chow relish recipe makes 4 pints.

    Little bit o’ Chow Chow in the jar

    1 small head of cabbage, rough chopped
    1 medium head cauliflower, chopped, stem removed
    2 cups chopped onions
    1 green bell pepper, julienne
    1 red bell pepper, julienne
    3 tablespoons of salt
    1 1/2 cups of sugar
    2 teaspoons of celery seed
    1 teaspoon of mustard seed
    2 teaspoons of dry mustard
    1 teaspoon of turmeric
    1/2 teaspoon of ground ginger
    2 1/2 cups of white vinegar

    1. Mix all the chopped vegetables in a large bowl and sprinkle the salt over them. Let stand, uncovered, for 4-6 hours in a cool place. At the end of the standing time, drain the vegetables well. this will pull out excess moisture that will be replaced by the flavorful mix we are about to add to it. you will also notice the volume of the vegetables shrink.

    2. Mix vinegar, sugar and spices in a large pot and simmer on the stove for 10 minutes.

    3. Add drained vegetables and continue to simmer for 5 more minutes until pot begins to boil.

    4. At this point you can either let the relish cool in the pot and server it the next day, or you can pack it. To pack the chow chow mix while it’s boiling into hot, pint canning jars. Leave 1/4 inch head space in each pint jar. Wipe the mouth of the canning jar clean, place canning lids on the jars and process for 10 minutes in a boiling water bath.

    Happy Eating

    – El Doctoro


    This entry was posted in Sides and Relishes