|
|
by The Tasty Gardener, on September 9th, 2010
Today is National Wienerschnitzel Day.
This traditional Austrian Dish can also be made with pork.
Wiener schnitzel Recipe
6 veal cutlets
1/2 cup flour
1 1/2 tsp pepper
salt to taste
2 eggs
3/4 cup fine bread crumbs.
1 stick butter
3 tbsp lemon juice
3 tbsp parsley.
1. Take the veal and pound thin. Beat eggs in bowl and set aside. Chop parsley.
2. In bowl combine flour, salt and pepper. Place bread crumbs in another bowl.
3. Take cutlet and dip into flour mix coating both sides. Now dip in beaten eggs and thoroughly coat. Finally dip in bread crumbs and coat cutlet.
4. Repeat with remaining cutlets.
5. Melt half of butter in skillet. Add cutlets and saute both sides of veal over medium heat in a single layer about 5 minutes, or until tender and browned. Transfer to warm platter.
6. Add remaining butter to skillet and allow to brown. Add lemon juice and parsley and mix. Pour over cutlets and serve.
by The Tasty Gardener, on July 13th, 2010
Today is National Beans and Franks Day and National French Fries Day.
Who didn’t as a child enjoy this once or twice. Yummy!!
Beans and Wieners
1/2 cup chopped onion
1/2 cup ketchup
1/4 cup molasses
2 tbsp brown sugar
1 tbsp mustard
1/2 tsp Worcestershire sauce
5 cups of baked beans in tomato sauce
6 hot dog wieners, cut into bite size pieces
1. Preheat the oven to 350 degrees F.
2. In a saucepan over medium heat combine all the ingredients and simmer for 30 minutes.
by The Tasty Gardener, on July 4th, 2010
Today is National Barbecue Spareribs Day.
It may be the middle of BBQ season but by cooking these ribs in a slow cooker you not only free up more grill space, you also have tender, fall off the bone ribs. Try this sauce on wings and chicken breasts too.
Hickory Barbecue Spareribs
1/3 cup beer
1/4 cup red wine vinegar
3 tbsp ketchup
2 tbsp vegetable oil
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp liquid smoke
1/4 tsp ground red pepper
2 racks of baby back pork spareribs
1. In a medium saucepan stir together all the ingredients except the ribs. Bring to a boil and simmer for 10 minutes.
2. Cut the ribs into serving sizes. Place in the bottom of a slow cooker.
3. Pour the sauce over top and cook on LOW for 4-6 hours until ribs are tender.
by The Tasty Gardener, on May 7th, 2010
Today is National Roast Leg of Lamb Day.
You can use any of your own favorite marinades for this lamb.
Greek Roast Leg of Lamb
3 tbsp lemon juice
1/4 cup olive oil
2 cloves garlic, minced
1/2 tsp oregano
1/2 tsp bay leaf
salt and pepper to taste
5 lb whole leg of lamb
1 tsp coarse sea salt
1. Combine all the ingredients except the lamb and salt in large freezer bag.
2. Add the leg of lamb and marinade overnight at least 8 hours.
3. Preheat oven to 450 degrees F.
4. Place lamb on rack in roasting pan and sprinkle with the salt.
5. Bake for 20 minutes then reduce heat to 400 degrees and roast for 55 to 60 minutes more for medium rare. Let sit 10 minutes before craving.
by The Tasty Gardener, on April 15th, 2010
Today is National Glazed Spirl Ham Day.
Here are a few different glazes you could use for you ham.
Honey and Brown Sugar Ham Glaze
2/3 cup brown sugar
3 tbsp honey
1 tbsp prepared mustard
1. Mix together all ingredients and brush over ham before cooking. Brush on more occasionally while meat is cooking.
Orange Glaze
1 cup orange juice
3/4 cup brown sugar
1 tbsp Dijon mustard
1/2 cup honey
2 tsp soy sauce
1. Mix together all ingredients and brush over ham before cooking. Brush on more occasionally while meat is cooking.
Marmalade Glaze
1/4 cup orange marmalade
1/2 tsp dry mustard
1/2 cup brown sugar
1 tbsp flour
1. Mix together all ingredients and brush over ham before cooking. Brush on more occasionally while meat is cooking.
Chili Glaze
1/2 cup thick chili sauce
1/4 cup corn syrup
1. Mix together all ingredients and brush over ham before cooking. Brush on more occasionally while meat is cooking.
by The Tasty Gardener, on March 27th, 2010
Today is National Spanish Paella Day.
Spanish Paella
2 chicken breasts, cut into large chunks
2 Italian sausages, cut into 1 inch pieces
2 onions, chopped
10 whole cloves garlic, peeled
28 ounces can whole tomatoes
2 cups Arborio rice
3 cups chicken stock
1 cup red wine
3 bay leaves
1 sprig fresh rosemary
1 red pepper, chopped
1 lb shrimp, shelled and deveined
1. Heat a splash of oil in a large saute pan or traditional paella pan.
2. Add the chicken and sausage and cook until brown. Remove to a plate.
3. Add the onions to the hot pan and another small splash of oil and saute until golden.
4. Add the garlic and stir for a few moments.
5. Add the tomatoes breaking them up with a wooden spoon.
6. Add rice, stock, wine, bay leaves, rosemary, red pepper, the reserved meat and the shrimp.
7. Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.
by The Tasty Gardener, on March 7th, 2010
Today is National Crown of Roast Pork Day and National Cereal Day.
You can use any stuffing you prefer for you roast or you can try this sausage one if you wish.
Crown of Roast Pork
Stuffing
1 stalk of celery, diced
1 carrot, diced
1 medium onion, diced
1 cup butter
4 cups stale bread, cubed
1 granny smith apple, peeled and diced
1/2 tsp sage
1 tsp parsley
salt and pepper, to taste
Pork
1 crown of roast pork, Frenched and prepared by butcher, about 14-20 ribs (let it sit for 1 hour at room temperature.
1 tbsp sage
2 tsp salt
1/4 tsp pepper
To make the stuffing.
1. In saute pan melt the butter over medium heat. Add the onion, celery and carrot and saute until onion is translucent. Remove from heat.
2. In a bowl toss together bread with apples and seasonings.
3. Pour in the melted butter mix and mix well. Set aside.
To cook the pork.
1. Preheat oven to 350 degrees F.
2. Mix together the sage, salt and pepper. Rub the seasonings all over the pork and place in a roasting pan. Cover the tips with foil or the little hats used for crowns. Pour one cup of water into the bottom of the pan.
3. Loosely fill the centre of the roast with the stuffing. Do not pack it down.
4. Cook in oven for 30 minutes then cover stuffing with foil. Cook for another 2-2 1/2 hours or until roast registers 150 degrees F on meat thermometer.
5. Let roast stand at least 20 minutes before carving.
by The Tasty Gardener, on October 11th, 2009
Today is National Sausage Pizza Day.
Everyone should try making their own homemade pizza at least once in their lifetime. You can add any toppings you prefer to this pizza but remember that it must have sausage to be true to the celebration.
Sausage ,Red Onion and Mushroom Pizza
makes 2 medium pizzas
Dough Recipe
3 ¾ cups flour
2 tbsp yeast
1 tsp salt
1 tbsp honey
1-2 tbsp olive oil
1-1 ½ cups warm water
1. Dissolve yeast in 1/2 cup warm water and let it stand for 3 min.
2. Mix the flour and salt together.
3. Make a well in centre of flour and add the yeast mixture, the rest of the water, honey and olive oil and mix to incorporate.
4. Knead until dough becomes smooth and elastic approximately 15 minteus.
5. Divide dough into 2 round pieces. Slightly sprinkle the baking sheet with flour and transfer rolls to it. Cover and leave them in a warm place for 1.5 hours or until doubled in bulk.
Pizza toppings
2/3 cup finely grated Parmesan cheese
2 1/4 teaspoons finely chopped fresh rosemary, divided
1/2 teaspoon dried crushed red pepper
Coarse kosher salt1 1/2 tablespoons olive oil, divided
2 1/2 hot Italian sausages, casings removed
1 small red onion, thinly sliced
7 ounces fresh wild mushrooms thickly sliced
1 3/4 cups coarsely grated whole-milk mozzarella cheese
1. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F.
2. Lightly flour 2 baking sheets. Place dough on floured counter. Sprinkle each with 1/3 cup parmesan cheese, 3/4 teaspoon rosemary, and 1/4 teaspoon crushed red pepper; sprinkle with coarse salt.
3.Roll each piece of dough out to 10-inch round, pressing in seasonings. Transfer dough rounds to prepared baking sheets.
4. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add sausage. Sauté until brown about 5 minutes breaking into ½ inch pieces as it cooks. Using slotted spoon, transfer sausage to bowl.
5. Add onion to skillet. Sauté until crisp-tender, about 2 minutes; transfer to plate.
6. Add remaining 1/2 tablespoon oil to skillet. Add mushrooms and remaining 3/4 teaspoon rosemary; sprinkle with salt and pepper. Sauté until brown, about 5 minutes.
7. Leaving 1/2-inch plain border, top each dough round with 3/4 cup mozzarella, then onion, sausage, and mushrooms.
8. Bake until crust bottoms are crisp and brown, reversing sheets after 10 minutes, about 20 minutes total.
|
|
