• 1 TBSP Olive oil • 1 TBSP butter • 1½ lb. to 2 lb. beef short ribs or beef shank, the idea is to get collagen from the bone as it boils, you can also add a small New York steak or more tender beef after removing the bones • 3 cloves garlic minced • 1 cups pearl onions or any onion roughly chopped • 1 cups mushrooms thick slice or can of mushroom • 2 strips bacon sliced in small strips (lardons) • 1 or more cup carrots peeled and cut into chunks • 1 cup celery rough cut • 3 tablespoon catsup • Dash of Worcestershire • 3 cups water (and more as the pottage reduces) • 1 cup or more white wine • 1 medium sized potato cleaned, with skin on and cubed • 1 tbsp dried thyme, bay leaf and 2 whole cloves in a cheesecloth sack • ¾ teaspoon sea salt (to taste) • ½ teaspoon black pepper (to taste)
Brown the beef and bones and remove Slow boil bones in the water and white wine liquid for 45 minutes. Remove cut away meat and chop for the soup and if you use a tender steak chop into bite size squares Remove the liquid, strain and and retain the broth.
Cook the bacon to render the fat. Remove the bacon before it gets crispy. Sauté the onion, carrots, celery and mushrooms in the oil and butter and bacon grease Return the broth and add more water if needed. Add the chopped beef Add catsup, Worcestershire, potatoes, salt and pepper and stir Then add the herb pouch. Bring to a boil and then reduce on low for 20-30 minutes. Serve
Prepared with a KitchenAid Mixer with grinder and sausage making attachments.
Meat 1 Lb. of pork shoulder picnic roast with plenty of fat
Spices (Add 3.5 tsp. for 1 lb..of meat) 3 tsp. sea salt 2 tsp. white pepper 3 tsp. rosemary (dried) 1 tsp. mace 1/2 tsp. allspice 1 tsp garlic powder 1/3 cup dry white wine 1 tsp fennel seeds
Casings 36” 28/30 mm Tubed Hog Casing (Flush the interior of the casings with water then soak the casing in water with a teaspoon of vinegar for at least 30 minutes.
Prep Meat: Cut the pork into small cubes. Run the pork through a small grinder setting, then run it through again and put in the refrigerator to stay cold.
Prep Spices: Add the spices together in a small measuring cup and stir in the wine.
Mix: In the KitchenAid mixing bowl, add the meat, then pour in the spice mix and mix with the mixing beater and mix on the stir setting for 2 minutes. Return to the refrigerator.
Prepare the KitchenAid with the sausage making attachments with the sausage stuffer tube. While the casings are still in the water bowl, slide the casing onto the stuffer tube. Best to keep the casing wet.
Stuffing Casing: Push the meat into the stuffer until it comes out into the casing until all the meat is stuffed. Remove the freshly stuffed sausage, roll evenly on the counter. Use a needle to poke a hole in the skin where you see air bubbles. Air bubbles can ruin the meat. Tie the ends of the casing and then twist the sausage into 6-inch lengths. Place the sausage in a sealed container and leave it in the refrigerator overnight. The next day either freeze the sausage or use.
Note: Depending on the casing, some are hard to chew. I slice just the casing with a knife and remove it, then place the link in a Pyrex baking dish, add a tablespoon or two of chicken broth and cover with aluminum foil and bake on 350° for 30 minutes. Then I will place the baked link in a buttered nonstick fry pan and brown the link on two sides and serve. If using in a sauce, remove the casings, cut into ½ inch coins and brown before adding the aromatics.
½ pound chicken breast 1 TBSP Extra virgin olive oil 2 TBSP Soy Sauce 1 TBSP Shao Xing Chinese wine 5 TBSP Tahini (is a ground sesame butter or paste) I use Krinos 5 small carrots cut into ½ inch pieces 2 cups of fresh broccoli florets 1 clove minced garlic 1 Scallion cut into ½ inch pieces. ¼ onion sliced thin into 1-inch lengths ½ cup chicken stock 1 TBSP McCormick Montreal Chicken Seasoning Salt and Pepper Brown Rice
Start the brown rice in a rice cooker, takes 30 minutes to cook.
Cut the chicken breast in half length ways and sprinkle both sides with McCormick Montreal Chicken Seasoning
In a large iron Dutch Oven add the 1 Tbsp of olive oil and lightly brown the chicken on medium heat browned on the outside but still light pink on the inside. Remove. Cut the chicken into bite size pieces.
Reduce the heat and sauté the onion, add the garlic, scallion, carrots and broccoli. Sauté another five minutes.
In a bowl mix the soy sauce, Shao Xing wine and chicken stock. Add the sauce to the pot. Stir. Return the chicken to the pot and add salt and pepper. Stir. Bring to a boil then reduce heat to a simmer with the lid on the Dutch oven.
Spoon the Tahini in a bowl and add one Tbsp of water at a time and whisk until you get the right consistency.
Spoon food over the brown rice, add some stock from the pot and then drizzle the Tahini sauce over the dish.
As of 1/18/25
1 serving of Tahini Chicken 350 calories/3 grams carbs 1 serving of brown rice 107 calories/22 grams carbs Krinos Tahini is Non GMO, All Natural, Gluten Free
2 cups fresh cilantro 2 garlic cloves ¼ cup olive oil 1 TSP lime juice 3 TBSP Sour cream 3 TBSP Kewpie (Japanese Mayo) or Mayo ¾ tsp honey ¾ tsp salt
Put all into a blender. Store in frig several hours before serving.
1 fresh Artichoke
Cup off the top of the artichoke, then cut the spiky tips off each leaf. Cut the stem leaving an inch of the stem. Rinse the artichoke under cold water. In a large pan fill with water and boil 30 to 40 minutes. Or you can steam it for 30 to 40 minutes. It is done when the leaves pull easily from the stem.
Cut off the stem flush with the artichoke. Pull a leaf, dip in the cilantro dressing, and eat. When the leaves are eaten, remove the choke (the fine, fuzzy hairlike filaments on top of the heart) with a spoon. The heart will remain. Cut the heart into squares and dip in the dressing and eat.
I have made this dish several times before but I keep making adjustments. This one I like b/c it brings me back to my roots in New Orleans’s for meat stuffing. Instead of a Mirepoix (onion, carrot and celery), I went with the New Orleans Trinity of onions, celery and bell pepper. This all comes back as a favorite of mine for stuffing green bell pepper or mirlitons (aka chayote squash). Only with mirliton, I like to use ground lamb. This substitute blend of Trinity offers a little more punch. I have researched the origins of this dish (the way Grandma made it) but those left me little in want of just a little more flavor. Don’t get me wrong. Grandma’s is always good.
(Click on pic to enlarge)
1 head of cabbage ¼ Lb. ground beef ¼ Lb. ground veal ½ Lb. ground pork Mirepoix: ½ onion finely chopped 1 celery stalk finely chopped 1 medium carrots grated ½ medium green pepper finely chopped 2 large garlic cloves minced
1 cup of cooked long grain rice 1/4 cup plain bread crumbs/panko S&P Sour Cream Fresh dill 4 TBSP Butter (2 for the filling and 2 for the first sauce) 1 TBSP Olive oil Two of these items. You will make 2 sauces, one for the over and one to serve: 1 15oz. can of stewed tomatoes (in celery, onion and green bell) ½ cup dry white wine 2 TBSP tomato paste (Mixed in the white wine) 1 tsp balsamic vinegar Other: 1 cup chicken stock 1 tsp Worcestershire sauce
Cabbage – Cut the core out of the center of the cabbage. Place in at least a 7 Qt. pot half full of boiling water with the core side up. Boil a couple of minutes and then gently remove the leaves with tongs and place on a tray, keep doing this until you have peeled all the biggest usable leaves and that the leaves are cooked but firm enough to roll. Set aside to cool. With a knife shave the top main part of the rib off of the cabbage leaf to make the leaf flexible.
Rice – In the left over cabbage water cook rice 10 minutes and remove and drain. Run in cold water to stop cooking.
Chop the Mirepoix – Add carrots, celery, onion, garlic, bell pepper and 2 TBSP butter and chop in a food processor.
Filling – Mix the rice, meat, bread crumbs, mirepoix, Worcestershire, salt and pepper. I mixed it in a KitchenAid 3 minutes on stir setting with the mixing blade. Spoon ~ a third cup of filling and make a cylindrical meatball and place in a cabbage leaf. Fold the top over tight then the sides and roll the cabbage and place in a 13×9 dish to set aside.
Sauce – Add 1 can stewed tomatoes, wine/tomato paste, chicken stock, and balsamic vinegar. Bring to a simmer and place 1/2 at the bottom of a Dutch Oven. Note: The added chicken stock is there to boil and steam the rolls.
Cooking – Add the rolls in the pan. Cover with the rest of the sauce and a couple of cabbage leaves. Cook covered on 325° in the oven for 60 minutes. The idea is to cover the rolls so that they steam in the oven making the cabbage very tender and easy to cut with a fork. Check the rolls to make sure the cabbage is cooked. Remove the rolls into a cover cookware bowl. Let cool.
Place it in the frig overnight and reheat.
Serving Sauce – Make the sauce above again only do not add chicken stock.
Plate, cover with serving sauce, sour cream and chopped fresh dill.
Ducks Mahal 