Archive for Meat
Here is another way to use that holiday turkey in a great easy to make pot pie. While your Thanksgiving turkey may be gone perhaps you are going to have one for Christmas or maybe you got a few free ones from your supermarket for overspending through out the year. Anyway next episode I will make the dough used in this dish- And wait for Friday when we kick up the Eggnog episode by adding the booz!
I came across this great duck prosciutto in Fairway the other day and it made me scratch me head a little- so Pulled the splinters out of my fingers and asked to see it- I was pretty sure they could not do it with the legs and make a slice-able product- So after taking a look at it for sure it was the breast-I figured this was going to be great or a disaster- did not see any room for a middle ground.
This stuff is great and its taste rivals some of the great dried meats of the world- Even giving some of the famed Spanish hams a go for it- GourmetLibrary carries this also so give it a whirl-
The Cerignola Olives are starting to pop up all over the place now- personally I love them however I fear their popularity is being gained by party hosts who normally put out a can of black olives in a bowl which do not get eaten and now are replacing that bowl with these bright lively huge olives that look more decorative than for edible. Well whatever the reason is I am glad cause they are good-
Our family loves sausage stuffing and that is because well it is loaded with sausage, cheese and butter. What is not to love? This is a very quick version of the sausage stuffing recipe. Now we do have our variations of course- I like hot sausage while my sister favors sweet-My wife likes carrots and celery while some like no other vegetables except the onions- One thing is for sure it must have sausage, mozzarella, onion and butter-oh and bread.
Well the little guy as he does every other day woke up and waddled down the stairs, poked me in the eye yelled WAKE UP and DOUGH into my face. Yes it is a special way to wake up in the morning, or he does all of the above and yells BACON!
Anyway we now have to keep about 50 pounds of flour in the house to keep the little guy in pizza dough and happy. So this was good timing as I had just gotten a request for a stromboli from my pal Suzanne who is out in Vegas and I am sure missing her NJ pizza joints.
Anyway this was a single dough recipe which I split in two- I let the whole recipe rise then on the punch down I split them and create 2 dough balls- makes 2 nice size pizzas or a few calzones or a stromboli and a calzone or a pizza and a…. nevermind you get the idea
Here is a chance to get rid of that damn Thanksgiving Ham that comes before the Lasagna and the Turkey. So are we the only ones that have ham on Thanksgiving as a warm up? This is the end of the pork loin with the dark meat which to me is the tastiest part of the pork loin which is then butterflied. After giving it a good beating I take some hot sausage out of the casing and sure you could use sweet sausage but I like the hot stuff- If you have a crowd that is split hot and sweet there is no problem doing one half hot and one half sweet, just remember to roll it the right way to keep each at its own end.
This is seared on all sides then popped in the oven- In the past I have made a great provolone cheese sauce to top this when sliced. Nice slices of this are also great on rolls for a tasty sandwich. I think if you give this a try you will be very happy.
Also here is the link to the Greatest Mashed Potato Casserole thingy
Sopressata & Capicola are 2 Italian meats which until today I have never had to spell out, but after 4 or 5 attempts and none looking right I broke down and looked them up. Anyway these are 2 tasty treats that are often lumped together with salami & ham in the Italian deli meat world and it is shame. Capicola is a delicate product not meant to be competing on a roll with the like of the salami’s and hams sold in the USA. Sopressata is more towards the salami world in that it is ground up meat stuffed into a casing.
Anyway these are 2 meat products that deliver in a big way and as with many imported Italian speciality products you get what you pay for. Also there is part one of the review of the book Crush It! by Gary Vaynerchuk
A little Wiki
Capicola, or coppa, is a traditional Neapolitan Italian cold cut (salume). In its production, Capicola is first lightly seasoned, often with red and sometimes white wine, garlic, and a variety of herbs and spices which differ depending on region. The meat is then salted (and was traditionally massaged) and stuffed into a natural casing and hung for up to six months to cure. Differences in flavor can also depend on what type of wood is used for smoking as well as what breed of pig is selected. Capicola is a typical dish of the city of Piacenza, and is popular in Switzerland near the borders with Italy, and on the French island of Corsica. It was previously little known in the US outside of areas heavily populated by Italian-Americans. Two particular varieties, Coppa Piacentina and Capocollo di Calabria, have Protected Designation of Origin (PDO) status under the Common Agricultural Policy of European Union law, which ensures that only products genuinely originating in those regions are allowed in commerce as such.
Sopressatais an Italian dry-cured salami. Sopressata can be made of fresh hams, as well as other cuts. Pork is the traditional meat used, though it is sometimes made using beef. The meat is either coarsely pressed or ground as with other salamis. Pressing gives it an uneven, rustic appearance when sliced. Soppressata is a specialty of southern Italy, and often includes hot pepper (though, as with all salami, seasonings vary). The sausage is hung up to dry for anywhere between 3 and 12 weeks, depending on the diameter, and loses about 30 percent of its original weight. Cured sopressata is often stored in jars of olive oil. Soppressata di Basilicatais mainly produced in Rivello, Cancellara, Vaglio and Lagonegro. Soppressata di Pugliaof Martina Franca is especially famed. Soppressata di Calabriaenjoys PDO; the one produced in Decollatura is especially renowned.
Veal Sorrentino or Sorrentina is a great dish involving veal pounded thin- In this recipe while not 100% classic, I use the main ingredients and add a few of my own also- Traditionally a white wine would be used however I use Cognac and Red Wine- Also a mushroom sauce or gravy is not always served with this- The name is derived from the region of origin which is Sorrrento, Italy- Simply one of the most beautiful places in Italy to stay. The name of the dish well that is a question to be answered somewhere else- traditionally you see it in American eateries as Sorrentino while in fact it is called Sorrentina depending on who you ask.
This is a real easy dish to make and a great way to make use of the last summer eggplant- The Broccoli Rabe made along side this veal dish will be featured in a separate Episode.
This is a really quick and easy pasta dish that goes towards the rustic side- I picked up some great lamb sausage at Fairway and really wasn’t sure what I wanted to do with it- Well then I figured it out quickly when I saw the figs- Now additions to this recipe could have been to drizzle some balsamic vinegar on it or crumple some Gorgonzola over the top-
Anyway this is very easy to make and really tasty- quality ingredients mean a lot when you are letting the flavors stand on their own.