Quarantine at Home Series: Cholula Andouille Corn Mac & Cheese

     MY WIFE LOVES MACARONI AND CHEESE.  Me, not so much, but I try to accommodate her on nights other than "Cook's Choice".  I have a very nice cookbook that specializes in these meals, but recently I found yet another on a Cajun Family Website.  Don't get me wrong, I like Mac n Cheese provided it's not too simplistic and there is something else added, such as meat, vegees, a variety of cheeses, etc. Andouille is not critical, but a suitable sausage with some spice is.  It depends on your tastes. I used 1 link Andouille and 1 link Kielbasa. 

4 cups pasta (any shape)
4 Tbsp. butter
3 Tbsp. extra virgin olive oil
1/3 cup flour
2 cups milk
1/2 cup bread crumbs
2 cups shredded cheddar (Sargento or other GOOD cheese)
several BIG splashes Cholula  or your choice of hot sauce
2 tsp salt
2 links Andouille, sliced (I used 1 Andouille, 1 Kielbasa)
2 ears of fresh corn, shucked or 1 can kernel corn
1 bunch green onions, diced

       Preheat oven to 450F.  Melt butter and olive oil in a large pot over medium heat.   When melted whisk in flour till combined smoothly. Whisk milk into mix and continue stirring till thickened, about 8 minutes.  Also, slice and simmer Andouille in skillet till lightly browned.

Stirring the initial Roux, milk and cheese are next

Simmerin' sausage just till lightly browned for flavor

      Mix in cheese and stir until incorporated; remove from heat.  Stir in all remaining ingredients except bread crumbs until evenly mixed.

Ingredients mixed and ready to go into oven

      Place mixture into 9" by 11" casserole dish and sprinkle with breadcrumbs.  Place in oven and bake for 25 minutes or top is golden and bubbly.

Plated for dinner

      Warm, bubbly, meaty, and spicy flavor takes over this version of Mac n Cheese.  It is delicious. My bride, of course, was happy......

"I'll always order macaroni and cheese, but I don't want it to be fancy"
Drew Barrymore

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Summer 2020: The Adventures of Pork Belly

Fresh from the butcher

      This summer has really been the Blog of Food.  The pandemic has restricted many folks from traveling far and as such has inspired more home cooking.   I took this as an opportunity to try something new once again.   I was able to finally locate an 8 lb pork belly in Michigan this summer and there are several recipes I wanted to try.  One of which, Pork Pastrami, has been chronicled elsewhere in this blog.  Pork belly has long been the source of bacon, but lately the range of recipes and culinary treats has expanded.  There is Smoked Pork Belly, Bacon, and Pastrami among others.  As sandwich, breakfast, or main course the list continues.  This has been a summer long project for me and as such this is my list of recipes and results.  Enjoy.

HOMEMADE BACON

2 pounds pork belly trimmed of excess fat
2 Tblspn Morton Tender Quick
2 Tblspn brown sugar
1 2/3 tspn maple sugar or syrup
1 2/3 tspn cracked black pepper
2 tspn red pepper flakes

     Trim the excess fat off the belly and lay flat.  Cover with cure and massage into flesh. Keep in mind this amount of cure is for 2 pounds.  After applying cure, place in plastic zip loc or turkey bag and squeeze out as much air as possible.  Seal and place in refrigerator for 7 days for inch of belly. Morton makes an excellent cure recipe for this.  www.copymethat.com/r/uiKl1Fk/smoked-bacon-with-morton-tender-quick-cu/

Cured 7 days ready to go in smoker

  

NOTE:  There is an old rule that cure will penetrate and cure a belly 1/2" each side for each 7 days. This means a 1" thick piece of belly will cure in 7 days, a 2" inch piece of belly in 14 days.  

      Remove from bag and rinse well.  Rub extra black pepper on outside of top and bottom, place in refrigerator for 24 hours uncovered to produce a 'pellicle'.  This outer sticky covering will help the smoke and flavor to better adhere and penetrate.  Place in smoker over your choice of wood (I used a mix of cherry and apple) for about 5-6 hours, till inside temp reaches 150F.  Then remove, wrap in pink butcher paper or foil and place back in smoker. When inside temp reaches 190F remove and let rest.  Then lay and slice the bacon to your desires.  When cooked we found the bacon to be very tasty, but a bit salty.  Maybe a little less cure or more maple/brown sugar next time.  I've been told to rinse it very well before cooking, maybe even a bit of a soak.

Ready for the skillet in the morning

SMOKED PORK BELLY

2 pounds pork belly
1 cup apple juice, divided
1/2 cup BBQ sauce
1/2 cup sweet rub (I like KC Sweet n Smokey)

         Using a sharp knife, score the top layer of fat on the pork belly in 1 inch squares.  Don't cut too deep, just barely into the muscle. Season liberally with the Sweet Rub on all sides.  Place in turkey bag and age in fridge for about 2 days.  Get your fire going in your cooker/smoker and preheat to 250 degrees F.  I have been running my smoker hotter than normal this year for better results.  I usually run 225 F.

Trimmed, scored, and rubbed out with KC Sweet n Smokey

       Place the seasoned pork belly on the grill and smoke until the internal temperature reaches 165 degrees F (about 5 hours). Spritz with the apple juice every hour while it is cooking.  Controlling the temp today was a 'booger' as it was storming and raining most of the afternoon. The fire was a constant challenge.

Spritzin' apple juice during a rain storm

      Once the belly reaches 165, remove from the grill and wrap in heavy duty aluminum foil or pink butcher paper with 1/2 cup of the apple juice. Seal the edges of the foil completely and return to the grill until the internal temperature reaches 190 degrees.

Temperature checks to determine wrapping times

Returned to the smoker wrapped for another 2 hours

       Carefully remove the belly from the wrap and drizzle with the apple juices from the wrap.  Remove the finished pork belly to a cutting board and let it rest for 10-15 more minutes. Slice and serve.  We found this to be delicious, although Barb did not care for the side of 'Burnt Ends' I made.  I loved them.  NOTE:  If you would like Burnt Ends, then leave the unwrapped belly on the grill and cook longer, watching for crunchy/crispy, but not burnt.

NOTE:  I NEVER COOK MY MEAT WITH BBQ SAUCE ON BOARD.  I SERVE IT ON THE SIDE WHEN PLATED.   

Cherry Smoked Pork Belly with Burnt Ends, Beans, and Fried Taters

NOTE:  WE HAVE 1 PORK BELLY LEFT.  I LET BARB DECIDE HOW SHE WANTED IT MADE AND AND FROZEN FOR WINTER;  SHE CHOSE PASTRAMI.  I HAVE NO COMPLAINTS.  

"If I had to narrow my choice of meats down to one for the rest of my life, I'm quite certain that meat would be pork" 

James Beard

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Quarantine at Home Series: Braised Oxtail Over Creamy Parmesan Polenta

       Well, we're back from our mental health camping trip. We haven't eaten on the road for critique/review purposes this summer to date.  I stick to what I know best.  The Summer of Quarantine and Cooking continues.  I have been preparing oxtails for several years now, at first simply Oxtail Stew which is delicious.  Then I discovered Braised Oxtails over Vegetables, which became our new favorite.  Now it's Braised Oxtails Over Polenta.  We love oxtails for their lean, rich beef flavor and ease of preparation.  Braising the meat prior to cooking helps sear the meat so it falls off the bone during cooking providing robust flavor.  You can find oxtails in your grocery store from time to time, but a visit to your local butcher might be easier.  Pick a pack of large meaty bones.  Some packs may have several smaller bones included.  Of course I love the meaty ones.
      The addition of Polenta here provides a rich, creamy base which can be fortified further with herbs, root vegetables, and Parmesan cheese.  This recipe makes a thick ragu' which may last for 2 meals.

2 pounds oxtails, leave on bone
salt
black pepper
1/4 cup flour
3 Tbsp. extra virgin olive oil
2 Tbsp. butter
1 onion, diced
1 carrot, diced
1 rib celery, diced
6 cloves garlic, minced
1 Tsp. Herbs de Provence (you can improvise here)
1 Tsp. dried tarragon
1 Tbsp. tomato paste
1 cup red wine
1 can crushed tomatoes
2 cups warm beef stock

FOR THE CREAMY POLENTA
2 cups Polenta (you can use store bought prepared tubes or make it from scratch)
1 Tbsp. chopped parsley for garnish
Freshly grated parmesan
Butter

Flour & Corn Starch breaded 

      Heat skillet to medium high.  Season oxtails with salt and pepper and dredge in flour.  Place in deep dish Dutch Oven or oven roasting pan. Add oil and butter and mix. Braise for about 5 minutes, turn and repeat for all other sides.  Remove oxtails from pan.

Braising tails

      Heat oven to 325 F.  Into the same pot add the vegetables plus a pinch of salt and pepper.  Sauté while stirring for 5 minutes.  Add in the garlic and herbs.  Continue to stir.  After about 30 seconds it will become aromatic.  Add in the tomato paste, red wine, and stir to reduce a bit until sticky.  Add the beef stock and crushed tomatoes, stir.  Add the braised oxtails back into the pan, cover,  and place  in oven for 2 to 2 1/2 hours.  Turn oxtails over and stir halfway through.

Simmerin' that ragu'

Creamy polenta with parmesan and butter

      During the last 45 minutes prepare the polenta; keep covered and warm.  Once the meat is tender, remove from bone and shred if you wish; return to pan.  I don't do this, I like chewing on that big old bone of good meat.  Adjust seasonings if necessary.

Right outta the oven

       To serve, spoon polenta into bowl and ladle some of the ragu' with tails on top.  Garnish with parsley and a bit more of the grated parmesan.

Plated for dinner with Parmesan Parsley garnish

      This is a DELICIOUS recipe, full of flavor and perfect for the first chill of fall through the first warmth of spring.  You can keep the bones for soups or stews later or treat your favorite puppy with them.  Waste nothing. 

"An earthy and comforting meal like polenta with braised oxtails in a rich ragu' is something that offers solace on those occasions when the sun hides behind the clouds......."

Ingrid Beer

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Chicken Soup for the Soul on the Road

Picture courtesy of Bones' dreams

      Once again we get a chance for a brief escape from quarantine.  To say the least, Barb and I needed a break from society right now.  I even deactivated my Facebook account for awhile.   I don't care what the left or right is doing and the fact that someone somewhere will think what we are doing is somehow racist.  We got the RV back from some long overdue maintenance and repair.  Since every appointment from dental to doctor to haircut is taking much of the summer, once we checked the calendar we made our plans.  Nothing fancy, just a quick weeklong getaway to the Upper Peninsula of Michigan, one of the most beautiful places in America.  We did have an agenda to execute as well.  We kept our freezers lightly stocked to provide plenty of room.
      To say the least our fur babies, Roux and Bones, leapt into the truck once they figured out the plan. This is a pretty easy trip, enjoying the trip crossing the Mackinac Bridge then taking a rest stop at St. Ignace for the critters and perhaps a GREAT burger for us.  Clyde's burgers are famous throughout NW Michigan and HUGE.  Trying to eat these on the road requires buying one and cutting it in half.  Believe it or not we can fit the truck and 35' RV in this parking lot and still pull around the back to get back out on the highway.

Clyde's Drive In, Hwy 2 St Ignace, MI

      In the end it is a 290 mile journey from our place to our destination in Champion, MI.  A couple rest stops are required for the fur babies, but easily makeable in one day (6-7 hours) provided you don't sleep in.  We passed through many miles of scenic forests and lakes to get there, but our destination is centered in the area we want.  We usually like to 'boondock' in the UP, but this time we wanted hookups and convenience...…relaxation with a mission. It was an easy drive, averaging 13.3 mpg, although the entire town of Munising is under construction.   Diesel prices ranged from $2.39 at home vs. $2.79 in Marquette.  We set up our camp just west of Champion, MI at Van Riper State Park; electric hookups with a central water fill/dump station for $25 a night.  We did arrive to the discovery that our Propane Detector Alarm was malfunctioning so we disconnected it till we pick up a replacement.

Van Riper State Park

       As I said we have a side agenda to this trip; to stock up on a few items for the "go south pantry" this winter.   Of course we adhered to the quarantine mask requirements when in public places.  It is really not an issue with us by now.  First up is Ralph's Italian Deli in Ishpeming.  This is one of the finest Italian Delis you will find anywhere.  You can shop or take out.  The food and deli items are tasty and spectacular.   

      We arrived to pick up 10 pounds of Cudighi which is a ground Italian style sausage unique to the Italian and Welsh miners that immigrated here during the early 1900s.  Available in Mild, Medium, or Hot, we usually get Mild although Hot is not that hot.  We use it for many dishes that require sausage to which you may want to add a little 'extra'.  We froze about 10 pounds of cudighi @ $5.24 a pound.  I also picked up some Sport Peppers and Mild Muffuletta Mix.  We also returned to camp with some delicious lunch;  Barb enjoying a Italian Ham & Cheese Melt while I went with the Greek Salad.  LOVE them olives, pepperoncini, FETA, and pickled red beets.  The homemade bread sticks were delicious.

      Next up for us would be a longer day trip, a day trip to Hancock, MI just across the the bridge from Houghton.  We took Roux as well.   Furbabies need a break too.  About 70 miles from camp you travel NW through some spectacular scenery of forests, Keweenaw Bay and in the east side of Houghton.  Once you cross the famous Portage Bay Lift Bridge it is just up the hill across from the Quincy Mine on Hwy. 41.

Portage Canal Lift Bridge

  

Peterson's Fish Market Hancock, MI

      Peterson's Fish Market sells the freshest and some of the most reasonably priced whitefish in the entire UP.  You can dine in, order to go, or buy by the pound either fresh, smoked, or frozen.  The meals there are incredible.  You won't go away hungry or disappointed.  We did arrive late and there wasn't too much fresh whitefish left.  We did get some, but supplemented with 2 pounds of lake trout as well.  We vacuum sealed and froze 8 pounds @ $9.75 a pound.  We also stopped at a local market to pick up some Vollwerths Beer Brats, Kielbasa, Breakfast Sausage, thick cut Bologna, and Brat Burgers.  Couldn't resist the urge to fill up with diesel today in Baraga at $2.14.  

Peterson's dine in

Absolutely fresh, delicious big Lake Superior whitefish fillets

      We are sure to get our share of good catfish, redfish, and sea trout in South Texas this year, but there is nothing like a good fillet of whitefish for dinner, sandwich, or tacos. 

      

Ralph's Italian Cudighi for the freezer

Barb working her preservation magic

      This was a wonderfully relaxing trip for us.  We stocked up, relaxed, and gave the fur babies some much needed outside time.  We sacrificed nothing for our own menu as we dined on hot dogs, Walking Taco Casserole, and UP Stroganoff with some fresh Cudighi, the simpler foods in life.  Van Riper State Park is certainly a keeper, I'm sure we'll be back. 

Walking Taco Casserole

Cudighi Stroganoff

     We put a pretty good dent in our winter pantry requirements as well as got a good 'shakedown cruise' for the RV.  5 years old now and nearly 80,000 miles on her, the Windjammer still performs even though we've been pretty tough on her.  We return home now to finish the last of our summer appointments, projects, and chores.  It always amazes me just how much even the smallest road trip can help clear the mind and restore the positive endorphins in order to de-stress ourselves.  When you're retired, sometimes that can become overlooked, but never taken for granted.  Point the compass SE my love, I'll steer the wheel.  Just a thought......if this is White Privilege then how come I'm paying for my own gas?  

  "It isn't how much time you spend somewhere that makes it memorable, it's how you spend the time"  

David Brenner

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Quarantine at Home Series: Melinda's Noodle Steak Bowl

      Melinda's series of sauces is relatively new on the market, but they are delicious and available throughout a range of heats for sauce, wing sauce, condiments, green sauce, hot sauce, and a variety of others. http://melindas.com /.  I have used a few of them with my favorites being the Green Sauce and the Creamy Style Wing Sauce.  This recipe is one of theirs with an Asian flavor.  A very good meat and noodle bowl.  You can use either vermicelli or even Ramen. The recipe calls for skirt steak, but again use your imagination.  The dressing is a mixed hybrid of Melinda's hot sauce, but I used Green Sauce with some Soy Sauce, Sugar, Water, Lime Juice, Garlic, and Ginger.

Salad:
2 cups boiled noodles (vermicelli or ramen)
Sesame oil
salt n pepper
1 cups lettuce
1/2 cup sliced cukes
1/2 cup shredded carrots
1/2 cup bean sprouts
1/4 cup cilantro
1/4 cup green onions thinly sliced
1/4 cup jalapenos or hatch chiles
1/4 cup roasted peanuts, crushed

Steak:
1 lb. flank or skirt steak sliced
1 cup hot water
1/4 cup soy sauce
1 Tbsp. garlic powder
1 Tbsp. brown sugar
1 Tbsp. ground black pepper

Dressing:
2 Tbsp. Melinda's Green Sauce
1 tsp soy sauce
1 tsp sugar
1 tsp water
1/2 tsp lime juice
1 clove garlic
1/2 tsp ground ginger

Steak strips marinating

      Mix the salad ingredients well and divide between 2 bowls.  In a separate bowl add the brown sugar and hot water and dissolve.  Add the soy sauce, garlic powder, and black pepper and mix.  Marinade the steak strips for 2 hours.

Sizzlin' beef strips

Salad Makings Prep

      Heat cast iron skillet to med high with 1 Tbsp. olive oil till nearly smoking.  Add steak strips and sear for several minutes only. Be careful not to overcook.  In fact a little pink is better.  Remove and drain for a minute.  Add to top of salad bowls and serve with Melinda's dressing or your choice of other.  This can include Miso, Soy, Sriracha, or any variety of vinaigrettes you may like.

Plated while still warm

      The salad was delicious and the dressing spicy.  I enjoyed the spiciness of the Melinda's dressing while Barb was happier with a Miso dressing.  I would not, however, include the radish or lettuce next time.  We really enjoyed the Ramen with the carrots, cukes, and peanuts.  

"When I would feel down I'd have some noodles my father prepared, and all the worries I had that day...….POOF they would all disappear."

Kim Young-kwang 

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Quarantine at Home Series: Porkstrami, Another White Meat

      Welcome back to the homebodies of summer.  We're still here finding new ways to combat boredom besides just gaining weight. Everyone loves deli meats.  I found this last winter and I wanted to try it.  Although Pastrami is usually made from beef, it can also be found and is quite tasty in pork  When finished it can be eaten as a main course, but is best as a sandwich meat with Artisan Style thick bread, spicy mustard, pickles, and even kraut if you wish. I mean who the hell doesn't love a big ass Pastrami Sandwich?  On a recent trip to Lansing I found a meat market that had pork belly on hand so I bought 8 pounds.  Got some bacon and some Q in mind later as well.

MEAT:
2 lb. slab pork belly or shoulder with layered fat (trim excess only)

BRINE:
1 gallon water
3/4 cup salt (I prefer Morton Tender Quick)
1/2 cup sugar
2 tsp pink salt
5 cloves garlic
2 Tbsp. pickling spice (I used commercial McCormack's)

RUB: (Mortar & Pestle time)
1/4 cup toasted crushed Coriander seeds
2 teaspoons coarse crushed black peppercorns
2 tsp. favorite BBQ rub
1/2 tsp. smoked Paprika

      To prepare the brine, combine all brine ingredients in a large pot. Bring to a boil and stir until salt and sugar are dissolved. Cool to room temperature, then refrigerate until chilled.  Place belly in the brining liquid. Weigh it down with plates if needed to make sure it is fully submerged. Refrigerate for 4-6 days.  If you use a pork shoulder brine in refrigerator for 2 weeks.   Turn and stir it every day.

Ready to go into the brine for 4 days

      Towards the end of your brining, prepare your smoker.  I used cherry wood as I like the slow smoking temps it provides without many flare ups.  The taste is mild, but sweet. Remove belly from brine and rinse thoroughly under cold water. Pat dry with paper towels. Combine the rub ingredients in a spice grinder or mortar and pestle and grind coarsely. Coat the belly with the rub. 

Rubbed out; now into the smoker

Smoke at 250-275 degrees F until internal temperature reaches 160ºF, about 5-6 hours. Pork butt will take much longer; perhaps 10 hours. 

4 hours in

      Wrap the pork in foil or pink BBQ butcher paper, and continue cooking until the meat is tender when probed with a digital thermometer (190ºF-195ºF), but not falling apart. Pastrami is supposed to be done at 165 degrees, but I aim for more tender.  Allow meat to rest half an hour. Slice and serve.  I sliced as thin as I could with my chef's knife; a meat slicer someday, maybe?  

Rested, sliced, and ready

     Although the traditional Pastrami Sandwich calls for Rye Bread, I used homemade Sourdough.  We spread the bread with Russian Dressing and then stacked the bread with Pastrami, Havarti Cheese, good German Mustard, Pickle, and added a little kraut. 

  

Sourdough Bread Hot Pastrami Sandwiches

      WINNER WINNER PASTRAMI DINNER!  This recipe turned out beautifully.  The sandwiches were delicious and the small leftovers we had went very well with scrambled eggs/taters the next morning for breakfast.  If a pork butt is used rather than a belly it would take some modifications of rub quantity and time for smoking.  I have several other such Deli recipes I want to try including Venison Ham and Corned Beef.  All in good time. 

"All food starting with "p" is comfort food:  pasta, potato chips, pretzels, peanut butter, pastrami, pastry"

Sara Paretsky

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Quarantine at Home Series: Venison Stroganoff

Beautiful 150 lb Oklahoma 8 point

      Getting along past the middle of summer now.  We're starting to skip venison in the menu rotation due that we're getting down towards the last of it.  This has been an excellent deer;  grain fed and superb butchering.  It has lasted since November, no complaints.  I decided to take a couple of backstrap steaks and use them for Stroganoff.  We still have plenty of dried Morel Shrooms as well so this was an easy decision.  I keep my dried shrooms in an airtight jar so it's just a matter of picking out a few good ones and resealing the rest.

Dried Morels, the heart of Venison Stroganoff

      Now I'm sure there are as many good recipes for stroganoff as there are noodles and perhaps even a few more for venison.  I keep mine simple, yet tasty.  The morning of the meal I take a handful of shrooms and place them in a jar with enough sour cream to cover and place in the refrigerator.  This will not only rehydrate the shrooms, but give the sour cream a jump start on flavor as well.  These can sit for 4-5 hours if needed.   NOTE:  I picked up the nutmeg idea from the mother of a former student of mine.  It adds a very nice taste you wouldn't expect with venison. 

1 pound of good venison (I used backstrap, but round steak works well too)

1 garlic clove, minced

1/2 medium onion, chopped

2 Tbsp. Extra Virgin Olive Oil
1/2 cup red wine
1/2 cup beef consume' or stock

1/2 tsp. salt

1 tsp. Worcestershire Sauce

1 tsp. nutmeg (that's right, nutmeg) 

2 tsp. Montreal Steak Seasoning 

1 tsp. parsley

1/2 cup flour
1/4 cup butter

1 1/2 cups sour cream, divided. 

3 cups no yolk egg noodles

of course, the mushrooms

Trimmed 1" Venison Cubes

       Cut venison into 1/2" pieces and season with Montreal Steak Seasoning.  Let rest for about 15 minutes.  Heat deep cast iron skillet to medium.  Add butter and olive oil.  Dredge the meat into the flour to cover and then place in skillet (preferably cast iron) when hot.  Simmer while stirring and turning till browned, about 5 minutes; then add onion, garlic, salt, and nutmeg.  Stir.  Add the red wine and beef stock.  Continue to stir while turning heat to low.  Add a bit of water if necessary to keep things from burning or sticking. Simmer for an hour.  Prepare the noodles per instructions, drain and rinse.

Initial simmering

   

       Add the Worcestershire Sauce and continue to stir.  Return heat to low and add the mushroom infused sour cream and stir gently.  Stir in and then add then add any remaining needed sour cream.  Continue to simmer and stir for about 20 minutes, adding scattered parsley towards the end.

Adding the mushroom infused sour cream

The final simmer

      Serve warm over the noodles.  You can add garlic bread, regular rolls, or just a plain salad.  It's all good.  I always appreciate a good venison dish as no matter what any hunter says, YOU DON'T GET ONE EVERY YEAR.  A tribute to Mother Nature, it is the best of comfort food.

Plated for supper
Thank God for the bounty

"Beef Stroganoff originates from the French chefs working for the famous Russian Stroganov family.  I am proud to help make America great again as I made them share it with us as well as made Mexico pay for it" 

Donald Trump

(Quote awaiting SNOPES, CNN, MSNBC, ABC, and CBS validation)

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