Redneck Leberkäse

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(click on pic to enlarge)

In the year of liver-cheese, that would be 1776, which happened to also be a leap year, and the signing of the American Declaration of Independence; Charles Theodore, Elector of Bavaria, invented the loaf of meat called Leberkäse.

Leberkäse translated means “liver- cheese”. When I Google translate the word Leberkäse in addition it means meatloaf. Which it is – a loaf of meat. Traditionally, it is made with onions, bacon, corned beef and pork, but no cheese and no liver. As I research it, there are many variations of Leberkäse.  According to current Bavarian food disclosure laws, only products called “Bavarian Leberkäse” are allowed no liver content, otherwise, all other variations must now contain at least 4% liver.

Since I do not live in Bavaria, which is a shame b/c it is completely beautiful, and since I don’t wear Lederhosen and the Little Woman doesn’t wear a dirndl, which is too bad b/c I never met a dirndl I didn’t like, this is how I get ready for Oktoberfest which should be starting at the end of this month (September 20, 2014 to October 5, 2014).

I make a Redneck Leberkäse for working-class people like me who sit on a tractor all day in a rural area in Southern America. I serve this dish with Southern mashed potatoes instead of potato salad and a layer of curry catsup (mixed with turmeric) and cover it in buttered mushrooms.

Leberkäse

  • 2 spring onions (scallions)
  • 1 garlic clove, minced
  • 6 stalks of fresh oregano
  • ½ lb. ground pork
  • ½ lb. ground beef
  • ¼ cup bread crumbs
  • 1 egg, beaten
  • Salt and pepper to taste
  • Dash of Worcestershire

Directions: In a food processor add onions and garlic and finely chop.

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Add the leaves of the oregano and all other ingredients and grind the meat mixture in a food processor until it begins to look like a Pâté.

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Form in a covered dish and bake in a 350° oven for 60 minutes. Remove and drain the fat for the gravy. Cover the top of the meatloaf with the curry catsup and bake another 15 minutes.  If you have a Kitchen-Aid mixer place all in the mixing bowl and use the paddle on setting 4 and mix that way.  It will not be so thick but still good.

Curry catsup

  • 3 TBSP catsup
  • 1 TBSP of red curry paste or 1 tsp turmeric

Directions: Mix together in the bowl.

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Buttered Mushroom

  • 8 small button mushrooms, sliced
  • 1 TBSP butter

Directions: In a non-stick fry pan, sauté mushrooms in butter until brown.

Southern Mashed Potatoes

  • 2 large baking potatoes, skinned and cubed
  • 2 TBSP butter
  • 2 TBSP whipping cream
  • Sea salt to taste

Directions: Boil potatoes until soft, drain, return potatoes to pan, add the rest of the ingredient and mash the potatoes using a potatoes masher.

Brown Gravy

  • Mix from a pack as instructed.

As of 3/28/21

Italian Wedding Soup


Serves 2

Meatballs
4 oz. ground beef
4 oz. ground pork
¼ cup ground saltine crackers
1 tsp. dried parsley
1 tsp. fresh oregano
¼ cup parmesan
1 egg mixed
S&P
1 Tbsp. olive oil

Mix all together in a mixer, I used a KitchenAid. Used a TBSP and measure out 1 TBSP of meat and then another one top (2 TBSP) and then roll the meat with a little water in your hand to perfect meatballs.

In a large Dutch Oven iron pot and the oil and brown the meatballs on medium heat. Remove.

Then add
2 small carrot skinned and cut into 1/2” pieces
½ yellow onion chopped
1 large celery stalk skinned and chopped into 1/4 inch pieces
1 large garlic clove cut into thin slices using setting 1 on a banjo slicer

Add to the meatball oil and sauté. Add

½ cup of dry white wine and scrape the bottom of the pot for the fond
Then add 2 cups of chicken broth

Add ½ cup of precooked small bowtie pasta (Farfalle)
Add 5 oz. of chopped fresh spinach
And then gently cook for one hour and serve.

Crab Cakes

3 cans of 6 oz. crab meat (thoroughly drain all the liquid = 12.7 oz. of crab meat)
1/2 cup of Saltine Cracker crumbs (break up crackers and place in a small food processor)
1.5 TSBP mayonnaise
1.5 tsp. Old Bay
1.5 tsp. dried parsley
½ tsp. Dijon mustard
1 egg – beaten
Salt and pepper
½ cup oil

Lemon slices
Tartar sauce

In a small food processor add mayo, Old Bay, parsley, mustard and egg and blend.

In a large bowl, mix everything except oil and make patties. In order to get the perfect form I got I cut the bottom out of a crab can and used the can as a form.

In a cast iron skillet, add the oil and brown the cakes.

I served them with a squeeze of lemon and tartar sauce.

As of 8/2/20

 

 

 

 

 

 

 

Fish w/Lemon, Butter, Garlic Sauce

Serves 2

Preheat oven to 400°

1.
Slice 1 large or 2 medium size russet potatoes cleaned with skin on. (Like thick French fries)
Olive oil
Salt

In a large bowl, mix the potatoes, oil and salt with your hands
In the large rimmed baking pan, I used a large Pyrex, spread the potatoes and cook in oven 20 minutes.

2.
Fish
1 Lb. of fish, (usually frozen) any kind.
Salt and Pepper

Asparagus
1 bunch to serve two people

3. Move the potatoes to one side of the pan
S&P fish
Lay the fish in the center of the pan skin side down. (Easier to remove after cooking)
Add the asparagus to the other open side of the pan

4.
Sauce
2 TBSP lemon juice
2 TBSP dry white wine
½ tsp chopped garlic
½ tsp chopped shallot
5 TBSP very cold butter
Dash of parsley
4 lemon slices

Add lemon juice, then garlic and shallots to small fry pan and sauté.
Add the butter 1 TBSP at a time a swirl into the lemon juice until it melts. Swirl pan to keep from sticking
Once the butter is melted add a dash of parsley to it and pour some of it over the fish and asparagus.
Place the lemon slices on top of the fish.

5.
More Sauce
Add white wine to the remainder of the butter sauce, heat into the butter and pour the remainder over the fish.
Add little more parsley on top and salt and pepper to taste

6.
Add the pan w/the fish back into the oven and cook until the fish is firmly cooked. (~15 minutes)

Serve Hot

Caribbean Cole Slaw


I will give props for this recipe to https://www.africanbites.com/caribbean-cole-slaw/
Imma cooks Caribbean, African and Southern Creole

Salad:
• ½ small Napa Cabbage, first cut long ways, then ¼ cross cuts
• 2 carrot – shredded in a food processor
• 2 scallions ¼” chopped on an angle
• ¼ cup minced parsley leaves
• ¼ cup honey roasted sliced almonds
• ½ mango. (Cut bottom of mango to sit flush. Cut the meat from the meat sides. Skin the mango. Chop in thin slaw slices

In a large metal bowl toss the salad ingredients

Salad Dressing:
In a blender chop:
• 1 TBSP Dijon mustard
• 2 TBSP honey
• 1 TBSP dry red wine
• 1 TBSP white vinegar
• 1 large clove of garlic minced
• 2 TBSP olive oil

This is served with Jamaican Jerk which is hot so no addition heat was put in the sauce. However, you add a little heat with Jalapeno or a hot sauce.

As of 3/8/20