I was craving Scotch Eggs today

 Scotch Eggs   From Irish Pub Food ©2021

10 eggs, divided

2 T. vegetable oil

1 1/2 C panko bread crumbs

1 lb. bulk breakfast sausage

1/4 C thinly sliced green onions

3/4 C AP flour

2 T. whole grain mustard

1. preheat oven to 400º
2. hard cook 8 eggs
3. heat oil In med. skillet over med. heat. Add panko; cook about 8 minutes or until toasted and golden brown, stirring occasionally. Remove and allow to cook
4. Combine sausage and green onions. Place flour in another bowl 
5. add mustard to two  lightly beaten eggs in another bowl 
6. divide sausage into 8, spread out and wrap sausage around each egg. dip each sausage in flour then in egg mustard mixture.  Roll in Panko crumbs.  
7. Place on lined cooking sheet and bake 16 to 18 minutes.  Drain well on paper towels. Serve warm.

Ribs again.

 Charlie asked for more ribs since the other batch didn't last out the day.  This time I made the kind of coleslaw that I like. Chatlie made fun of it until he tasted it.  I didn't realize I never made when he was around.  When I was a little kid, someone brought this slaw with not mayonnaise to a church pot luck and I have always liked it better but thought everyone else didn't.

the recipes are the same as before except for the coleslaw.

TANGY COLESLAW VINIAGRETTE

1 head green cabbage

1 large green pepper

1 med. Spanish onion

1 C. cherry tomatoes

1 C. sugar

1 tsp. dry mustard

2 tsp. sugar

1 tsp. celery seed

1 T. salt

1 C. white vinegar

3/4 C. vegetable oil

1. Rinse cabbage, remove dark, tough outer leaves.  Cut cabbage in half, quarter, core and shred.  Should make 10 cups. 

2. Cut green pepper into rings, removing seeds and white membrane.  Slice onion, separate into rings. Cut cherry tomatoes in half lengthwise.  Cover and chill until ready to use. ( I am going to use uncut grape tomatoes and may toss in some Clementine sections too)

3. In a large bowl (I am going to be running out of large bowls) alternately layer half of the cabbage, 1/2 of the onions. 1/2 of the peppers, Repeat. sprinkle with 1 C. sugar

4. In a small saucepan, combine mustard with 2 tsp. sugar, the celery seed, salt and vinegar, and oil.  Mix well, bring to a rolling boil over high heat. Pour hot over vegetables in bowl.

5. Cover coleslaw tightly with plastic wrap and place in the refrigerator for 4 hours or longer so that the vegetable mixture can marinate.  Toss the vegetables several times so they all have a chance to absorb the dressing

6. To serve: Uncover the coleslaw and add the cherry tomatoe halves.  Toss very gently until vegetables are well coated with dressing.   Arrange in serving bowl or platter and serve immediately

Ribs in the smoker

 Competition Ribs from Cool Smoke P. 97

1 C. Cool Smoke Rub

2 racks St. Louis cut spareribs, membrane removed

1 /2 C. apple juice in spray bottle

1 C. Cool smoke BBQ sauce Smoked Chili Powder

1/2 C. honey, divided 1/4 & 1/4

2 tsp. cider vinegar 1 C. smoked paprika

8 T (1 stick) butter, melted 4 T.+ 1 tsp. dried Greek oregano

1/4 C. packed light brown sugar 3 T + 1 tsp. ground cumin

3T +1 tsp. gran. garlic

Cool Smoke BBQ Sauce 3T+ 1 tsp. cayenne

2T. granulated onion

3 C. ketchup

1 C. packed dark brown sugar Cool Smoke Rub

3/4 C. white vinegar

1/4 C. Molasses 1/2 C. Turbino Sugar

3 T. Worcestershire sauce 1/4 C. smoked chili powder recipe above

1 T. smoked chili powder (p 50) 1 tsp. cayenne pepper

1/2 tsp. kosher salt 1 T. + 1 tsp. granulated garlic

1 T. smoked paprika 1/4 C. +2 T. kosher salt

1 T. sweet paprika 2 T. + 2 tsp. ground cumin

2 tsp. granulated onion 1T. + 1 tsp. cracked black pepper

2 tsp. granulated garlic 1T.+ 1 tsp. granulated onion

2tsp. cayenne

1 1/2 tsp. fresh ground black pepper

2 tsp. ground cumin

1/4 C. apple cider vinegar

& 1/4 C. Honey

Sprinkle rub on ribs (1/4 C. peer side) Let sit 1 hour before putting in smoker.

Heat smoker to 275.  Smoke 2 hours, meat side up, spraying with apple juice every 30 min.  

Drizzle with  1 stick butter &1/4 C. each honey & brown sugar. Wrap smoker to 203º to 211º  

Unwrap brush with cool smoke sauce & heat to set sauce 15 min. Watch closely to keep from burning or overset the sauce. Serve with sauce on the side.

The Best Potato Salad 

Ingredients

These are the ingredients list I used to make this potato salad but I just used one Russet potato and added the rest of the ingredients by guess then my taste.

• 5 pounds Yukon Gold potatoes or Klondike Goldust potatoes
• 2 cups mayonnaise (your favorite brand)
• 1 cup refrigerated sweet pickle relish
• 2 tablespoons yellow mustard, or 1 part yellow + 1 part dijon
• 1 tablespoon apple cider vinegar
• 1 tablespoon celery seeds
• 1/2 teaspoon paprika
• 4-5 hard boiled eggs, peeled and chopped
• 3 celery stalks, diced
• 1/2 cup sweet onion, diced
• 1 tablespoon fresh chopped dill
• Salt and pepper

Instructions

• Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
  
• Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
  
• Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
  
• Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up 

GATES BAKED BEANS  from Ollie Gates

I made the addition of the ingredients in their full amount and put it in a bottle, but I leave out the liquid smoke, beef drippings and fat. Then I add as much of this mixture to the amount of beans I have to taste and save the rest for next time.

to get the smoke taste, I put the beans in an open pot and place them in the smoker with the meat for at least an hour.  If I add any thing else, it will be chopped meat from whatever is being smoked and maybe some drippings caught in the foil during the last hour in the smoker

2-55 Oz cans B&M pork and beans

3 TBS Rub seasoning

1/2 C. Firmly packed brown sugar

3/4 C. BBQ sauce

1/2 C. Molasses

1 TSP Liquid smoke

1 c. beef drippings

1 c. brisket fat

1. In cast iron kettle, combine all ingredients about 20 minutes before ribs are done, place over hot coal and cook, stirring occasionally until a crust forms on top of the beans, (about 20minutes)

Norm notes:  Combine all ingredients except  brisket fat and beef drippings. Instead, after brisket is done, cut off any dry brisket, ends, chop and add to beans.  Add a little melted fat to taste if desired.  My modified recipe is below

Pappardelle with Creamy Chicken Sauce

The reccipe called for 7 chicken thighs. I used four and made up the volume by using mushroom cut to the same size as the bits of chicke.

Pappardelle with Creamy Chicken Sauce   Prep Time: 35 mins  Total Time: 35 mins 

Ingredients

• 1 tablespoon extra-virgin olive oil
• 7 boneless, skinless chicken thighs, cut into 1-inch pieces (2 pounds total)
• Coarse salt and ground pepper
• 1 medium yellow onion, diced medium
• 2 garlic cloves, minced
• 2 cups heavy cream
• 1 pound pappardelle

Directions

1. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until it releases its juices and is almost cooked through, about 7 minutes. Add onion and cook until translucent, stirring occasionally, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cream and bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 15 minutes. Season to taste with salt and pepper.
   
2. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a creamy sauce that coats pasta. Serve immediately.
   

Variations

Instead of pappardelle, try the recipe with tagliatelle or fettuccine.

Originally appeared: Everyday Food, March 2011

 

Beef Bulgogi dinner

 

When I was at the Korean market yesterday to get stuff for rice cake soup, I also got some fresh radish and cabbage  kim chis and beef bulgogi. That store has some really good marinated meats.   I converted my smoker fire box to a grill for the meat.  It tastes better over charcoal.

Rice Cake Soup

Charlie asked me to make rice cake soup.  I had not made it before but I had made ox bone soup and there was a demonstration on the internet.  It seemed pretty straight forward so I made it today. It doesn't look as pretty as the one online though.

  Rice cake soup Tteokguk 떡국

Ingredients (2-3 servings)

• 1 pound store-bought sliced tteok rice cakes or homemade rice cakes (store-bought or homemade, if they are frozen, soak them in cold water for 30 minutes and drain before using)
• 7 cups water
• ½ pound beef (flank steak or brisket), chopped into small pieces
• 3 to 4 garlic cloves, minced
• 1 dae-pa large green onion (or 3 green onions), washed and sliced  thinly and diagonally.
• 2 teaspoons vegetable oil
• 2 eggs
• 1 tablespoon fish sauce (or soup soy sauce to your taste)
• 1 teaspoon toasted sesame oil
• ½ teaspoon ground black pepper
• 1 sheet of dried seaweed paper (gim aka nori)
• 1 red pepper (optional), chopped
• salt

Directions

1. Bring the water to a boil in a heavy pot over high heat and add the beef and garlic and cook for 5 minutes.

2. Turn the heat down to medium, cover, and cook for 20 to 25 minutes until the  beef  is  tender and  has  infused  the water  with  flavor.
3. Roast both sides of a sheet of gim until it’s bright green and very crispy. Put it in a plastic bag and crush it by hand. Set aside.
4. Separate the egg yolks from the whites of two eggs, putting yolks and whites into separate bowls. Add pinch of salt to each and mix with a fork. Remove the stringy chalaza from the yolks.
5. Add the cooking oil to a heated non-stick pan. Swirl the oil around so it covers the pan, and then wipe off the excess with a kitchen towel, leaving a thin oily layer on the pan.
6. Turn off the heat. Pour the egg yolk mixture into the pan and tilt it so it spreads evenly and thinly. Let it cook on the hot pan for about 1 minute. Flip it over and let it sit on the pan for another minute, then take it off, slice it into thin strips and set it aside.
7. Add the rice cake slices to the boiling soup along with fish sauce and kosher salt. Stir it with a ladle. Cover and let it cook for 7 to 8 minutes until all the rice cakes are floated and are softened throughout. Pour the egg whites by little by little into the soup and cook for 30  seconds. 
8. Add sesame oil, ground black pepper, and chopped green onion. Stir the soup. Remove from the heat and ladle the rice cake soup into individual serving bowls. Garnish with yellow egg strips, crushed seaweed, and red pepper if you want.
9. Serve it right away, with kimchi and more side dishes if you want. If you wait too long the rice cakes will get soggy, so everybody dig in and enjoy!