Sunday, April 24, 2011

Italian Sausage Soup

ITALIAN SAUSAGE SOUP

1 ½ lbs mild Italian sausages, cut into ½ inch slices

2 cloves garlic, minced or pressed

2 large onions, chopped

1 large can (about 28 oz) Italian-style tomatoes

3 cans (14 ½ oz each) regular-strength beef broth

1 ½ cups water

½ tsp dry basil

1 Tbs dry parsley

1 medium-size chopped green pepper

2 medium-size zucchini (1/2” slices)

5 oz (about 3 cups) bow-shaped noodles

Grated Parmesan cheese (optional)

1. In a 5-quart heavy pot, over medium high-heat, cook sausage slices until lightly browned on the outside and no longer pink inside when slashed. Remove from pot with a slotted spoon, drain on paper towels, and set aside. Spoon off and discard all but 3 Tbs. drippings. Add garlic and onion and cook, stirring occasionally, until onions are soft (about 5 minutes).

2. Stir in tomatoes (break up with a spoon) and their liquid; then add sausage slices, broth, water, and basil. Bring to a full rolling boil; cover, reduce heat, and simmer for 20 minutes. Stir in parsley, green pepper, zucchini, and noodles. Cover and simmer, stirring occasionally, until noodles are al dente (10 to 15 minutes). Skim off and discard fat. Pass cheese at the table to spoon over individual servings (optional). Makes 6 servings.

Kathy Ashley brought this soup to me after my surgery. It was very tasty.

Tuesday, April 12, 2011

BBQ Baked Beans

1 medium onion, minced
2 green bell peppers, chopped
1 lb. bacon
3 Tbs. worcestershire sauce
2/3 cup Ketchup
1 15 oz. can pineapple tidbits, drained (or crushed pineapple)
8-9 cups pork & beans (or 1 3lb., 5oz. can + 1 1lb. 15 oz. can)
1 cup brown sugar
2 Tbs. molasses
1 1/2 Tbs. red vinegar

Directions:
Cook bacon so that it's easily crumbled.  Using a couple Tbs. of leftover bacon grease, saute onion and peppers for 2 or 3 minutes, then add all remaining ingredients except pork & beans.  Simmer for a few minutes, then mix with pork & beans in a large bowl.  Pour in a greased 9x13 baking dish and bake @ 350 degrees for 1 hour, uncovered.  (it might not all fit in the 9x13 dish, especially if you use more beans.  I typically cook it in the next size smaller and put the rest in another dish, then put them in the oven together.)  Serves 15 or so.

Pulled Pork Barbecue

Yet another recipe from Tyler Florence, but with a few of my own changes.
*This feeds a good size crowd, probably 15 or so depending on the appetites...  


Ingredients
Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
2 tablespoons coarse sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Cider-Vinegar Barbecue Sauce:
1 cup cider vinegar
2/3 cup yellow or brown mustard
1 cup ketchup
2/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1 tablespoon worcestershire sauce
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork
*The sauce smells VERY strongly of vinegar (and this is quite a bit toned down from his original recipe), but don't worry--when mixed with the meat, it all comes together perfectly!


12 hamburger buns
1 recipe Cole Slaw, recipe follows
Pickle spears, for serving
Directions
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours (maybe less--don't over cook). An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.

While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, worcestershire sauce, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.

When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.

While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over (poured it all in with the meat because I like it super juicy!). Stir it all up well so that the pork is coated with the sauce.

To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw (it's a MUST to top with the cole slaw--it totally makes the sandwich!). Serve with pickle spears and the remaining sauce on the side.

Cole Slaw:
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 fresh red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper

Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

I also served Mom's recipe for BBQ baked beans with our pork sandwiches.