Shepard’s Pie

This is a dish that calls for ground lamb. Lamb can have a gamy flavor and lots of herbs are used to offset the gaminess. When using ground beef, make sure to tone back the herbs to less than half of recipe using lamb.

1 TBSP Olive Oil
1 cup chopped onion
1 Lb. ground beef
¼ tsp dried parsley
¼ tsp dried rosemary
¼ tsp dried thyme
1 TBSP Worcestershire sauce
2 cloves garlic minced
2 TBSP flour
2 TBSP tomato paste
1 cup ale beer (Potosi or dark Guinness)
1 cup frozen peas and carrot
½ cup corn kernel w/some juice
1 small tab of Knorr beef bouillon

Topping mashed potatoes:
2 potatoes
You know how to do this.

Cheese:
Some use none at all, some use parmesan; I used sharp cheddar Wisconsin cheese

Meat filing:
Sauté onions, add meat lightly brown, add everything else except topping except flour and beer. Cook on medium then add flour and mix then beer and make a gravy. Don’t overcook it has to go into the oven. Turn off heat and let sit.

Make the mashed potatoes, place meat into a square baking dish, top with cheese then top with potatoes and bake at 400ᵒ uncovered 30 minutes or so. Let cool and serve.

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Roasted chicken, sausage, peppers, and potatoes Provençal

This is a French blend of southeast France and French New Orleans. (Not a real medley, I made it up).

The chicken dish is a version of French Roast Chicken dish with herbes de Provence and the Andouille sausage and sweet peppers are the New Orleans influence.

Serves 2

• 2 bone in and skinned chicken thighs
• 2 – 4” lengths of Andouille sausage (cut into 1 inch lengths)
• 12 small fingerling potatoes (medley Russian, Ruby, purple and French)
• ½ red bell pepper – sliced
• ½ yellow bell pepper – sliced
• ½ red onion – sliced on a mandolin
• ½ small yellow onion – sliced on a mandolin
• 1 TBSP Olive oil ( I will use truffle olive oil)
• ½ TBSP herbes de Provence
• 2 cloves garlic – cut into coins
• ¼ dry white wine
• S&P

Make 2 deep cuts in the chicken on the skin side to the bone so it will cook faster. Combined everything in a large bowl and mix to make sure to get the olive oil and herbs on everything. In a 450⁰ oven cook one hour or until the chicken is cooked.

Pasta e Fagoli

• 1 TBSP olive oil
• 3 links of Italian Sausage
• 1 celery, diced
• 1 small onion, chopped
• ¾ cup dry macaroni (I used elbow)
• 2 TBSP tomato paste
• 1 cup white wine
• 3 cups chicken broth
• S&P
• ¼ tsp fennel
• Red pepper flakes
• ¼ tsp dried oregano
• 2 cups Swiss chard or spinach
• 1 can drained cannellini beans
• Dash Parmesan

De-case sausage and add to pot with olive oil, chop into chucks and brown. Add celery and onions and sauté. Add tomato paste and mix. Add dried macaroni and mix. Add wine and 2 cups broth. Add seasoning and herbs. Bring to boil, then reduce heat to medium and cook pasta 10 minutes. Clean greens and add to pot. Drain the beans an add to pot. Cook until pasta is cooked. Turn off heat and add cheese. Serve.

Pork Shoulder Agrodolce

https://foodwishes.blogspot.com/2019/02/pork-agrodolce-treat-your-meat-to-some.html

It is rare I will give you a link to a recipe by someone else but I do so in this case because I have to give props to one of my favorite chef’s – Chef John. His last name is Mitzewich and his blog is Food Wishes. I have to use his recipe b/c I was introduced to Agrodolce by a Giada de Laurentis recipe, only her recipe is for pork chops and Chef John’s recipe is pork shoulder, which I have an abundance of at present that I have to cook. There is another reason; Chef John puts a lot of extra stuff in his sauce. I will add a dash of red wine to this dish. Chef John’s recipe is exactly listed below; but is cut in half for two people and with the addition of red wine. In Italian Agro means sour and Dolce means sweet.

• 1 Lb. pork shoulder picnic roast, cut into chunks after cutting away fat
• 1 TBSP tomato paste
• 3 TBSP balsamic vinegar (I use the local Galena Garlic Company)
• 1 TBSP distilled white vinegar
• 1 TBSP dry red wine
• 2 TBSP honey
• 1 anchovy fillet mashed
• 1 clove minced garlic
• 1 scallion (green onion) chopped
• ½ TBSP minced fresh rosemary
• ½ TBSP kosher salt
• Small dash red chili flakes (~ ½ tsp)
• ½ tsp black pepper

Combine sauce and whisk. Add the meat and coat. Place in an oven proof pan, roast at 325⁰ 1 hour, turn meat over, cook another hour or until tender. Serve over Ricotta Mashed Potatoes.

New Orleans Style Red Beans and Rice

This recipe is many years in the making taking from several recipes of famous restaurants in New Orleans. I call it a New Orleans style b/c I deviate a little in certain places with the meat. The dish usually requires ham hock and salt pork, and with Cajuns maybe even Cajun tasso ham. Instead I use a pork shoulder and cut away as much fat as I can. I use Andouille sausage which has its own level of cayenne pepper so I don’t add anymore. This recipe has a bus load of flavor.

Traditionally, New Orleanians eat this dish pretty much every Monday. So typically it is made with the cheapest most flavorful pork meats or pork bones from leftovers but more meat such as sausage appear in it as a highlight. The center flavor starts with bell pepper, onion, and celery as do most Creole dishes like Gumbo and Jambalaya.

• 1 Lb. red beans soaked in water for 16 hours.
• 1 Lb. of pork shoulder (fat cut away) (cut into small pieces)
• 1 half stick of Andouille Sausage (cut into 1 inch pieces)
• 1 Bottle of local brew (I used Potosi Ale Red Label, local in Wisconsin not far – 2 cups)
• 1 cup chopped onion
• ½ green bell pepper chopped
• 1 celery stalk chopped
• 3 garlic cloves minced
• ½ tsp dried parsley
• ½ tsp dried oregano
• ½ tsp dried thyme
• 1 bay leaf cut in two
• ½ tsp black pepper
• ½ tsp white pepper
• ½ tsp salt
• 1 TBSP Worcestershire
• 3 cups chicken stock
• Extra chicken stock if needed as you cook

Add all ingredients to the pot. Bring to a boil. Reduce to a slight simmer 3 hours. Check every hour and adjust as you go. By the time it finishes cooking most of the liquid stock should have evaporated.  Cool, Refrigerate. Serve the next day.

For you Vegans: Instead of pork, make sure you add 3 TBSP olive oil or a garlic olive oil prep. (Heat olive oil and garlic together) Also, just use water and no stock. I wouldn’t use a veggie stock b/c the New Orleans affect is centered around the onion, green bell and celery. That trio is called a New Orleans Mirepoix or in the New Orleans colloquial a Trinity.

Also, New Orleans is pronounced NuWaLens, or NewOrLens, or NewOrlee-ins, not Nu Orleens. If you travel to San Francisco and call it Frisco, you will get corrected!  It’s San-Fran-cis-co.