Ribeye and spaetzle? Aw yeah.

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I’ll post a recipe for spaetzle soon. Enjoy the pics!

I wanted to cook some authentic Indiana food. I found this recipe for a fried pork sammitch.

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When I researched famous Indiana cuisine, I got links to food banks and food stamps. Further investigation gave me corn dogs. Then I found calf brain sandwiches. I will not make that for Jenn. The fried pork loin sandwich sounded promising so I made some. They came out tender, juicy and lovely. Recipe to follow.

Here’s some food I cooked for my Dad and G’ma.

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If you take salmon and smother it in onions, herbs and lemon and then bake it, it comes out wonderfully!

I figured out how to use this thing and keep the spammers away

Apparently I can choose certain words to keep the spammers off my site. I just had to block any mention of expensive de sign ers in the comments. I was getting as many as 300 spam comments a day, so I pretty much gave up on the site. Now I think I’m all right, so I will be posting some new recipes and music soon. Stay tuned.

 

Chicken Fried Steak column in the Daily Lobo

http://www.dailylobo.com/article/2013/12/cfs-is-easy-comfort-food

New food column on summer squash I wrote for the Daily Lobo

http://www.dailylobo.com/article/2013/09/summer-squash-versatile-delicious-cheap

New Content on the way!

I will be archiving all the photos I’ve taken of my cooking school projects and adding some recipes. Since I’m now the food writer for the Daily Lobo, I’ll be posting everything I write for the paper as well, pending copyright issues.

I will try to figure out how to link this to the facebook page so there will be a notice when I update here.

Thanks for reading and my apologies for the infrequent and erratic posts.

Mo

Smoked Green Chile Stew (The stew I cooked for Ken and Jess’s wedding reception)

Smoked Green Chile Stew

 

Serves everybody in the damn world.  (about 5-1/2 gallons)

10 # Chicken Leg Quarters

4 # Red Potatoes medium dice

4 # Yellow Onions medium dice

1 cup Minced Garlic

3 # Hot Hatch Green Chile

3 # Mild Hatch Green Chile

 

For the stock:

The bones from the smoked chicken

2 # Yellow Onions medium dice

1 # Carrots medium dice

1 # Celery medium dice

Bouquet Garni consisting of the following tied up in cheesecloth.

3 Bay leaves

10 Parsley stalks

4 Thyme stems

1 Tb. Peppercorns

8 gallons water

 

Potato Starch and Water Slurry to thicken

Salt and Pepper to taste

Oregano and Thyme to taste

 

To cook: Smoke chicken over hardwood. Cool. Remove skin and reserve for something crazy. Separate meat from bones. Chill and store meat.

Make stock with the bones and other ingredients. For a darker, richer stock, roast the vegetables before adding to water. Simmer overnight, skimming occasionally. Strain stock and reduce to about 4 gallons.

Continue skimming and removing fat from surface.

In another large stock pot, sauté onions and garlic. Add the stock and bring to a boil. Add potatoes and cook until halfway tender. Add diced chicken and green chile.

Season to taste. Just before service, thicken with slurry and adjust seasoning again.

This is really great served in pumpkins. Clean out a pumpkin or two and fill with stew. Cook at 350F for half an hour to 45 minutes.

You can scrape chunks of pumpkin into each bowl with the ladle.

YUM!

 

 

 

Happy Holidays!

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http://youtu.be/V0X7aWd_FpM

http://www.youtube.com/watch?v=V0X7aWd_FpM

Some cool stuff going on in the world of cookery and jiggery-pokery

http://www.seriouseats.com/2011/03/ramen-hacks-30-easy-ways-to-upgrade-your-instant-noodles-japanese-what-to-do-with-ramen.html?ref=fresh

This has some great things to do with your ramen noodles. Like this guy, I love ramen. I usually prefer noodles from a noodle restaurant, but sometimes a 14 cent package of the grocery store noodles is just the thing!

I recommend anyone who reads my blog go and check out seriouseats.com!