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Post by chris on Jun 27, 2012 9:52:01 GMT -5
I think the sauce you boys need to stick to is Spaghetti sauce and and juice only OJ from now on. ;D
i have to go out now and check out some sandwiches for Kit in Chili (that's a long i for you folks) at Leaf and Bean ;D
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Post by kit on Jun 28, 2012 13:57:45 GMT -5
What is Leaf and Bean.. and will penicillin 3 times a day cure it?
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Post by chris on Jun 28, 2012 18:55:15 GMT -5
leaf and bean is a bistro leafandbeancoffee.com/Events/Events.html I had one of the specials...Rueben pannini the other was a Cuban sandwich. I heard about them but never tried one...yet. They even have tables in the alley way. ;D outdoor or indoor dining ;D (in good weather of course) Somenights they will have live music....outside. Nice place to check out if your in Chili. Penicillin I hope not |
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Post by Clipper on Jun 28, 2012 19:33:08 GMT -5
A true Cuban sandwich is an awesome experience. We used to buy them from little Cuban restaurants and grocers in Key West years ago. The cuban roll is half the key to a good sandwich.
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Post by chris on Jun 29, 2012 6:40:46 GMT -5
Chili for Hot Dogs
Michigan Sauce
1 medium onion, chopped
2 Tbls. butter
2 Tbls. Vinegar
2 Tbls. Brown sugar
4 Tbls. Lemon juice
½ Tbls. Prepared mustard
3 Tbls. Worcestershire sauce
1 cup ketsup
½ lb. hamburg
salt and pepper to taste
Cook onions until soft. Add other ingredients with exception of hamburg.
Saute hamburg in pan. Combine with sauce. Simmer about half an hour. Makes I pint of sauce. Serve over hot dogs.
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Post by kit on Jun 29, 2012 9:35:47 GMT -5
The above Michigan Sauce has the same ingredients as what my mom use to make, although the amounts are slightly different. The name for her recipe is "Wimpeys." Rather than putting it on hot dogs, we used to ladle it on each half of an open hamburger bun and eat it with a knife and fork. It tastes sort of like Sloppy Joes and it's fun to watch people at a picnic seeing the hamburger buns and trying to make a closed sandwich out of it. Can you say, "Sloppy?"
I wonder how it would taste if you added a can of drained pinto or other small beans, or perhaps lentils? I'll try it and let you know.
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Post by kit on Jul 2, 2012 6:40:25 GMT -5
I made Wimpeys (similar to the Michigan Sauce above) last night but added 1/2 cup of lentils and 1/2 cup water. It turned out very nice and it added a little more substance and additional fiber. As was customary in our family, I put mine on a split hamburger bun and eat it open face with a fork.
On a different subject, a little trick a friend of mine showed me... I make my own Italian sausage in bulk, then roll it into 1 oz balls and brown them, then freeze them, sort of like with Italian meatballs. When making a tomato sauce, I put a bunch of them in the sauce in the beginning and they add their own particular flavor as the sauce simmers.
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Post by Clipper on Jul 2, 2012 8:43:36 GMT -5
Kathy has used our home made sausage mixed with beef or alone in the form of little meatballs before. I like the idea of browning them off before freezing. I would think that by searing them they would keep better in the freezer and some of the grease or fat would be rendered out before putting them in the sauce.
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Post by chris on Jul 2, 2012 8:59:19 GMT -5
I thought for sure the other members would be contributing to this thread besides the 3 of us.....come on Peeps......post at least one of your favorite recipes to share.  |
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Post by Clipper on Jul 2, 2012 9:03:09 GMT -5
Thank you also for the michigan sauce recipe. I had that recipe for years and lost it somewhere along the line. I had a neighbor years ago that was originally from Malone. He used to bring back 10lb bags of Glazier brand franks (made in Malone) and would make michigan sauce.
Just in time too. Gonna have a batch of Hoffman's natural casing franks coming soon and will definitely make a batch.
Just an after thought. I wonder if that sauce could be hot bath canned when Kathy makes her regular chili sauce and canned tomatoes?
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Post by Clipper on Jul 2, 2012 9:10:50 GMT -5
Hmmm. I may experiment a little with the michigan sauce recipe and put a little pinch of Cayenne or crushed red pepper in it. Not enough to make it tongue searing hot, but enough to add just that little hint of heat. It just seems like the sweetness of the brown sugar and the little hint of heat would be really good on a hot dog.
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Post by kit on Jul 4, 2012 12:56:14 GMT -5
Aside from loving to cook, my daughter is a Kitchen Consultant for the Pampered Chef Co and she sent me a nice recipe that some people might not like. It's a German recipe called Uberbackener Spargel. What the heck is Uberbackener Spargel, you ask? Roughly translated it means 'baked asparagus.' I think it's pretty good because I love asparagus, and if anyone feels the same way, I'll post it.
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Post by Deleted on Jul 5, 2012 7:18:48 GMT -5
Lemon Orzo Primavera
Ingredients
1 tablespoon olive oil
1 cup uncooked orzo pasta
1 clove garlic, crushed
1 medium zucchini, shredded
1 medium carrot, shredded
1 (14 ounce) can vegetable broth
1 lemon, zested
1 tablespoon dried thyme
1/4 cup grated Parmesan cheese
Cooking Instructions
Heat the oil in a pot over medium heat. Stir in orzo, and cook 2 minutes, until golden. Stir in garlic, zucchini, and carrot, and cook 2 minutes. Pour in the broth and mix in lemon zest. Bring to a boil. Reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. Season with thyme and top with Parmesan to serve.
This is excellent, I guarantee!
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Post by Clipper on Jul 5, 2012 9:15:37 GMT -5
I love asparagus Kit. Kathy won't eat it, but I buy it periodically and roast it in the oven. I simply drizzle it with a minimal amount of Olive Oil and roast it for 20 minutes or so at 350 depending on how young and tender the asparagus is.
I would be interested to see the recipe.
Alan, I will also be trying your lemon orzo recipe. My favorite way to eat fresh summer vegetables is roasted on a baking sheet, but your orzo recipe sounds delish as an entree or as a side.
Zucchini is a favorite. I love to cut a zucchini and/or a yellow summer squash lengthwise into strips, marinate them for a few hours in a mixture of olive oil, a splash of balsamic vinegar, minced garlic, thickly sliced red onion rounds, and Italian seasoning. I then grill the onion slices and squash on the grill or roast them in the oven on a sheet pan. It is a great side to serve with a grilled steak when you cook outside on a grill, or with just about anything from meatloaf to prime rib when cooking inside.
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Post by Deleted on Jul 5, 2012 14:11:39 GMT -5
I wish I could use a grill where I live but it is prohibited. To put an oven on in the summer, when the hallways are so humid and hot that moss grows, is something that I don't do.
My sister does the grilled zucchine and peppers like you I wish she would invite me over, oh well.
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