All posts tagged: Main Course

The Sandwich Diaries ~ the Meatloaf Sandwich

There’s one important thing to have when making a great meatloaf sandwich Good meatloaf…. and white bread Okay, two things meatloaf, white bread… and mayo bollocks! … three things and pickle chips Dammit! Meatloaf, in a sense, has been around since the Romans. Although with ingredients like finely chopped lamb, pine nuts, rosemary and cream, you ended up with something more “pate-like” than what we call our beloved food of the masses. It wasn’t until WWII that meatloaf truly became part of the working class American diet. Looking to help families stretch their meat rations, numerous government agencies and appliance manufacturers started a campaign to show housewives how to extend meager protein rations to feed a large family. They championed adding stale bread, leftover biscuits, potatoes and rice into minced meat, adding a healthy dose of ketchup and seasonings, and baking it off “roast-style” to create a meat dish that would be fit to grace any Sunday Dinner table. It caught on. And while they were satisfying and filling, they did something much more important. They created leftovers. Leftovers that …

Under Pressure – Braised Back Ribs

This was actually the first thing we did in the micro cooker. Seeing that I really didn’t want to waste a lot of money on something just in case the end product was a hot steaming mess. I’ve opted to take the basic timing and procedures for the Lamb Shank recipe in the provided cookbookerlette and apply that thought process to something about the same quality and texture – Beef Back Ribs. This recipe consists of 1 pound of badly cut beef back ribs – 8 Pieces of Rib – $3.95 total…(on sale at the market today) Considering that to get back ribs.. or shanks… or shoe leather edible should take between 2.5 to 3 hours in a conventional oven… or up to 8 hours in a slow cooker, I’m calling this a win. The ribs are very tender, although some of the rib connective membrane hasn’t softened up as much as I like. And to be totally honest, that probably would have corrected itself if I had removed the chine off the backside of the riblettes. …

Kitchen Fodder – Meatballs Under Pressure

Curry No, I’m not talking about the little red & white can that sits in the pantry growing dust bunnies because you only pull it out once every 6 years to make those curried glazed carrots you’ve read so much about. No. That stuff is for Cretans and Malcontents.  Anywhere else in the world, curry is a dance – a give and take of spices and aromatics – that when blended properly, transforms a dish to such exotic heights, it is the culinary equivalent of Mount Everest…. (sought by many, obtained only by the very adventurous). So… Seeing the Curried Lamb Meatball recipe the the little CooksEssentials Microwave Pressure Cookery Bookerlette… I was intrigued… but very, very cautious. Like most things, I monkeyed around with their recipe. Not because I’m just a bad person, but like finding that curry nirvana, I have my own particular likes and dislikes that play into the picture when creating that perfect spice blend. Granted, if you’re not terribly particular, you could just open up that red/white container and hawk in 2 big spoonfuls …

The Pink Pig – Roasted

The Pink Pig. Those three odd little words used to conjure all kinds of wonder and joy in children when I was a little guy. Why? Because… it was a ride, A RIDE,  located high on top of the Rich’s Department Store in downtown Atlanta. They would only crank the behemoth up at Christmastime to thrill the kids – who in turn would whine, cry and then force their parents to drive all the way downtown to do their Christmas shopping. My parents either didn’t listen to us… or knew exactly what the pig was.. Either way, we never got see… let alone ride the pig. The closest we ever got to the downtown Rich’s was either on a Sunday drive (when it was closed), or occasionally to see the lighting of the Big Tree at Thanksgiving (again, when Rich’s was closed)…. My folks didn’t do gimmicks. I finally got to see the infamous “pig” some years later after I had started driving. It was a cheesy monorail… … that rattled and clanged … and moved slower than …

Dumplings with Jane

Clara, my great grandmother, always kept chickens.  And while the majority of the time chickens were for eggs, old layers, non-layers and overly mean roosters made their way into the stewing pot for one of Clara’s specialties – Chicken & Dumplings. Now, a lot of people make dumplings a lot of different ways; there are those thick, dense almost noodle -like dumplings; there are the globs of biscuit dough plopped on top of the broth; then there is Clara’s way – soft, tender, pillow-y dumplings, barely holding together amongst the rich broth and bits of dark meat. Jane tells a story of a time just after she married my dad. She had been on the Square in Marietta, doing some bit of shopping, and stopped in at Clara’s just about lunch time. Clara had just made a big pot of dumplings and served her up a bowl. Those same soft dumplings, that rich, flavorful broth – Jane kept commenting on how good those dumplings were.. “The best Chicken and Dumplings I’ve ever had”, she told her. My …

Kitchen Fodder Guest Test – Micro Pressure Cooker Mac ‘n’ Cheese

Bah! Humbug! Alright…. I’m not the happiest elf this time of year – and getting my chops in gear to do anything other than just exist, is damned near impossible… (I’m just not your holiday food guy.) Luckily, in talking to my sis today, I found out she was using her Microwave Pressure Cooker to make… of all things… MAC n CHEESE! I roped her into doing a guest post (slash) recipe test on it for Plate Fodder. So… Go grab a bowl of popcorn and get ready to be amazed! (I’m going to go steal the neighbor’s inflatable snowman…. again…) ______________________________________________________________________________ After seeing Toby demo his microwave pressure cooker several times, I had to get one for myself. This seemed like such a marvelous gadget! I have cooked many different things in the pressure cooker… Pot Roast, Chili, Rustic Bolognese Sauce, Lemony Chicken Thighs with Potatoes, Olives and Oregano. Everything so far has turned out well. I had a couple of lamb shanks hanging out in the fridge that I thought I would take for …

Something Fishy Going on…

There are rules – Never run with scissors,,,, Look both ways before crossing the street… Never burn bridges with a former employer… Don’t stick your finger in the electrical outlet… Never.. Ever cook cheese with fish…. … And while with most of those there is some bit of common sense going on, it’s that bit about cheese & fish that’s never rang very true. I mean, every fish sandwich out there has a big ol’ slice of cheddar on it – and tuna melts are just bubbling with melted Swiss. So, why is it that culinary snobs the world over pale and froth at the mouth about cheese and fish….. Eh, I’ll never know. But, that question brings us to tonight’s recipe. I’ve been seeing a resurgence of an old dinner mainstay lately – The Mayo / Parmesan Crusted Chicken. I hadn’t eaten it in years, so when it came time to work up the week’s dinner menu, I thought – “why the hell not?”    You know, it was delicious! I mean… really delicious…. kinda …

Chicken Pot Pie

In the past, my experiences with Chicken Pot Pie have been nothing to sing about … they’ve been those frozen, gooey,  little individual things with the grainy crust, an over-abundance of English peas, and chicken – like substance.   I knew I could do better than those things. And, I did. Rich, thick, chicken-y sauce…   the perfect blend of seasonings….  a carefully balanced ratio of meat – to – veg – to – peas… … and a flaky crust to kill for…. really, “kill ’em done dead.” So, dig out you favorite big-ass casserole pan and let’s get at it.   Plate Fodder’s – Chicken Pot Chicken Pot Chicken Pot Pie! Serves 6 For the Crust: 2 Cups AP Flour 1 Teaspoon Salt 1/2 Cup Cold Butter 1/2 Cup Cold Lard 1/2 Cup Ice Water (more or less) The tools of the Trade: Food Processor Zipper Bag Freezer Flour for Rolling the dough Rolling Pin For the Filling: 3 (6 to 8 ounce) Boneless / Skinless Chicken Breasts 1/2 Cup Water 1/3 Cup EACH …

Kitchen Fodder ~ Gettin’ all PC (pressure cooker) on some sauce

 Test #1 of the CooksEssentials 4.5 Qt. Microwave Pressure Cooker First of all, I’m going to do a bit of housekeeping and apologize to Jane. .. the rest of you can look at the picture for a bit. You’re absolutely right… this isn’t your exact recipe. The spice blends are there.. and basically, it’s the same.  However,  I had to make a couple of alterations in order to keep it from turning to just mush in the pot, and a couple of things had to change to cope with the shorter cooking time.  The vegetable chunks are larger, but generally, it has the same feel, taste, thickness, and richness.  And… We’re back. So, like I said yesterday, you’ve got to futz with the settings a bit to sync the temps and times up to your own microwave. For example –  I use a 1200 watt micro, so the bulk of what I do is at 60% power  and 10 less minutes on the unit for any of the recipes in the provided cookbook. Because of that, …

Baleful Bounty ~ Sauce Rustica

With Summer in full swing, the garden should be producing to beat the drum. However, after the issues I had earlier in the season, I’ve played it safe on the tomatoes; I only planted one plant of a single variety ( Mountain Pride). And, since it’s a late season tomato… there isn’t anything resembling a ripe fruit on the vines yet.  Thankfully, friends are seeing to it that I have more than enough extra ripe tomatoes to go around. Here’s the thing with being gifted with a dozen tomatoes that are ready to eat NOW – like it or not, some are going to go bad. And the only way to combat all that spoilage is to either cook it down to sauce, or can them (which I don’t do), or zipper bag them up whole – and freeze them (as it happens, I’m all over that action.) Freezing and thawing fully ripe tomatoes allow you to keep that fresh picked flavor that you don’t get with a processed product. Granted, they can’t be used for …