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July 2018
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Potato Fritters with Crispy Pork Skin

I am serving these as a side with the Pork Picnic Roast/ Skin On. After removing Skin from the slow cooked Pork Roast I julienned the Skin, and cut it into little bits.

Preheat a heavy metal skillet on medium/ medium high heat. Add the bit of Pork Skin and brown. Stir and watch close so they do not burn or scorch. Set the Pork Skin bits aside to cool to room temp.

 

2 to 3 Cups Mashed Potato.

1 to 2 Cups Flour

1 Egg

Crisp Pork Skin Bits

3 or 4 swirls around the skillet Olive

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Brussels Sprout with Carrot, Feta & Capers

2 TBS Butter

2 TBS Olive Oil

1/2 Cup Red Onion, Medium Chopped

1 to 2 TSP Garlic, Fine Chopped

Over medium temp in a heavy metal skillet heat the Butter & Olive Oil until Butter is melted.

Add the Onion & Garlic and sauté until Onion is translucent.

 

Add the following;

1 Cup Carrot, Thin Sliced

2 Cups Brussels Sprout, Shaved

1 0r 2 TBS Caper Berry, Smashed

1 Medium Lime, Zest & Juice

1/4 TSP Nutmeg

Salt & Pepper, to Taste

 

Mix together well and continue to sauté about 5 minutes. (I always like my Veg

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Vomachka (Czech Vegetable with Dill Soup)

This is a traditional Czech Sour Vegetable Soup that my Dad, Donald G. Pomije made. I’ve found that most Czechs are unfamiliar with adding the Boiled Eggs. My Dad always did, I think since it was a Vegetable Soup, it was a way of including protein. I’ve added the Lemon Zest & Juice, & a little Nutmeg, it works really well with this Soup! Enjoy!

 

1 Stick Butter

2 TBS Olive Oil

1 Large Onion, Course Chopped (About 1 Cup)

4 or 5 Stalks Celery, Course Chopped (About 1 1/2 Cup)

2 or 3 TBS Garlic, Course Chopped

Continue reading Vomachka (Czech Vegetable with Dill Soup)

Slow Cooked Baked Beans with Honey Whiskey & Guinness

16 Ounce Bag Dry Navy Beans

The night before you make these, put beans in a heavy kettle. Cover with cold water 3 fingers distance from the top of the kettle. Bring to the boil on a medium high temperature. Remove from heat, cover and let sit over night (at least 8 hours).

THE NEXT DAY!

1 1/2 Pound Smokey Bacon, cut into course chop

1 1/2 Pound Smokey Ham, cut into 1/2 cubes

2 Medium Large Yellow Onion, course chop

5 Stalks Celery, fine chop

3 – 4 TBS Garlic, fine chop

1 TBS Ginger, fine chop

8

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Basil & Tarragon Shortbread

1/2 Cup Butter, softened.

1 TBS Tarragon, Fine Chop.

1 TSP Basil, Fine Chop.

1/4 Red Onion, Very Fine Chop.

1 Cup Flour.

1/4 Cup Corn Starch.

Dash Salt.

Dash Nutmeg.

1/4 TSP Ground Cardamom.

 

Cream the first 4 ingredients together.

Sift the next 5 ingredients into Butter mixture.

Use hands, blend together just until crumbly.

Form into a ball, wrap in Saran and put in fridge for at least 10 or 15 minutes.

 

Preheat oven to 350º

Form Shortbread dough into 6 even size balls.

Flatten with your palms, place on Parchment Paper lined Cookie Sheet.

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Mussel with Alfredo, Sun-dried Tomato & Tarragon

8 Ounces Mussel Meats

1/2 Red Onion, Medium Fine Chop

1 Tsp Garlic, Fine Chop

1/4 Cup Sun-dried Tomato, Cut in Finger Tip Size Pieces

1/4 Cup Butter

Salt & Pepper To Taste

Melt Butter on low temperature in large heavy kettle.

When Butter is melted add all above ingredients except Mussel.

Stir occasionally as Onion softens and begins to caramelize.

Mix in Mussel meats, stir together, stir & cook just until Mussels are done, just a few minutes at most.

Set aside, covered to keep warm.

At the same time as caramelizing the Onions, etc… start the Alfredo

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Broccoli Gratin With Cumin Seeds & Labneh

4 Cups Broccoli, Cut/ Break in Bite Size Pieces

1 Medium White Onion, Medium Course Chopped

1 Tbs Garlic, Fine Chopped

1 Tsp Cumin Seeds

3 – 4 Tbs Butter

1 Lemon, Zest & Juice

1 Cup Labneh

1 Cup Gorgonzola, Crumbled

1/2 Cup Heavy Whipping Cream

Salt & Pepper to Taste

1/4 Tsp Cinnamon

1/4 Tsp Nutmeg

FOR THE TOPPING

1/4 Cup Fine Bread Crumbs

1/2 Cup Parmesan, Shreds

 

Preheat oven to 375 degrees.

 

In a large heavy pan over medium low heat melt the Butter. Then add the Onion, Garlic and Cumin Seeds. Sauté until

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Pretzel Crusted Beer & Mustard Battered Pork Chops

5 Six Ounce Boneless Pork Chops

1 Cup Bitter Ale, (Beer)

1 Cup Flour

Salt & Pepper to Taste

Nutmeg, Dash of

1 Large Egg

3 – 4 Tbs Spicy Brown Mustard

3/4 Cup (more) Bitter Ale, (Beer)

1/2 Tsp Garlic, Fine Chopped

2 Cups Salted Pretzels, Medium Fine Crushed

2 – 3 Glugs Olive Oil

 

Pour 1 Cup of Beer in a medium mix bowl, set aside

 

In Big Zip Bag shake together the Flour, Salt, Pepper & Nutmeg, set aside

 

Whisk together in a large mix bow; Egg, Mustard, 3/4 Cup Beer & Garlic,

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Sirloin Steak with Chili Mango Chutney

Start this at least 24 hours before you plan on grilling the steak!

 

THE MARINATE/ Cooks Down Into Chutney

1/2 Cup Onion, Fine Chopped

1/4 Cup Mango, Medium Fine Dice

1/4 Cup Fire Roasted Red Bell Pepper, Fine Chopped

1 -2 Tsp Garlic, Fine Chopped

10 – 15 Caper Berries, Salted, Fine Chopped

2 Tbs George Dickel Rye Whisky (The smoky Vanilla flavor is perfect for this dish)

3 -5 Shakes Chili Pepper Sauce, I use Trader Joe’s

3 -4 Tbs Mango Juice

1/4 – 1/2 Cup Vegetable Broth

Salt & Pepper to Taste

Dash of Nutmeg

Whisk

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Spicy Pork & Broccoli Egg Rolls

3 – 4 Glugs Olive Oil

1 Pound Lean Ground Pork

1/2 Cup Onion, Fine Chopped

1/2 Cup Red Bell Pepper, Fine Chopped

1/2 Cup Green Bell Pepper, Fine Chopped

2 – 3 Tsp Garlic, Fine Chopped

1 Cup Carrot, Shredded

4 Cups Broccoli, Shredded (I use Pre Shredded ‘Broccoli Slaw’)

2 – 3 Thai Birds Eye Dried Peppers, Fine Crushed

Salt & Pepper to Taste

Dash of Nutmeg

1/2 Tsp Turmeric

2 – 3 Tbs Soy Sauce

2 Package Egg Roll Skins, 6 x 6 inch size. (Keep in Fridge until Ready to Use)

Cereal Bowl 1/2 Full

Continue reading Spicy Pork & Broccoli Egg Rolls