Even people who don't generally like liver may find this one tasty.
To feed 4 people you need:
1 pound of calf liver
2 medium onions
Garlic, to taste
Curry powder, to taste
Garam masala, to taste
Salt, to taste
Pepper, to taste
Paprika, to taste
4 Roma tomatoes, cut into 1/8 wedges
4 fresh jalapeno peppers, cut into 1/4 wedges, or to taste (not for pepper wimps)
Fresh spinach, a few fistfuls (optional, but I recommend it)
Olive oil, used sparingly
A little milk. I use fat-free Promised Land.
A few fresh asparagus stalks work well in this, too, when they are in season.
Cilantro, fresh, is another option.
If you have cracker crumbs or flatbread crumbs that you need to use, this is good for them, too.
Combine all ingredients in an appropriately deep skillet and sautee until liver and onions are tender. Have some bread or tortillas handy to mop up the sauce/drippings.
Monday, June 2, 2014
Tuesday, May 13, 2014
Creole cabbage
Credit belongs where it is due. This recipe is ripped off from Threadgill's, one of Austin, Texas' best old eateries.
6 slices bacon, diced
2 cups yellow onions, diced
4 cups tomatoes, diced
1 head green cabbage, cut into 1 1/4-inch squares
4 cups tomato sauce
1 cup water
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
SAUTE DICED BACON, add onion, and continue cooking. Add all other ingredients and bring to a boil, stirring to avoid scorching. Turn down to a simmer and stew until cabbage is done, about 1 hour. Makes 10 big servings.
Good additions for meat lovers: Sausage of any kind, anchovies, beef of any kind. If you want to substitute better fat for worse, fry the bacon crisp first, separate from the grease, then crumble and use an olive-oil base. Some extra garlic also goes well with this, plus any additional chile peppers, according to taste. Italian-style parsley is good if you can get it. Creole-style seasoned salt also subs well for plain salt.
Emeril Lagasse recommends a bottle of beer instead of the water, plus a couple of bay leaves, and his "essence" instead of the Creole seasoning.
A dusting of appropriate spices, like celery seed and sage, won't hurt this either. -- mj
6 slices bacon, diced
2 cups yellow onions, diced
4 cups tomatoes, diced
1 head green cabbage, cut into 1 1/4-inch squares
4 cups tomato sauce
1 cup water
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
SAUTE DICED BACON, add onion, and continue cooking. Add all other ingredients and bring to a boil, stirring to avoid scorching. Turn down to a simmer and stew until cabbage is done, about 1 hour. Makes 10 big servings.
Good additions for meat lovers: Sausage of any kind, anchovies, beef of any kind. If you want to substitute better fat for worse, fry the bacon crisp first, separate from the grease, then crumble and use an olive-oil base. Some extra garlic also goes well with this, plus any additional chile peppers, according to taste. Italian-style parsley is good if you can get it. Creole-style seasoned salt also subs well for plain salt.
Emeril Lagasse recommends a bottle of beer instead of the water, plus a couple of bay leaves, and his "essence" instead of the Creole seasoning.
A dusting of appropriate spices, like celery seed and sage, won't hurt this either. -- mj
Sunday, April 27, 2014
Chile Con Queso
I know that Velveeta is considered declasse among cheese sauce purists, but this recipe will make you think twice about that. Sometimes simple can be good.
Get a deep, microwave-safe bowl. Add:
1 stick of Velveeta, 32 oz. Use the 2% milkfat variety if you want to cut down on the fat. To aid melting, cut it into chunks.
1 can of Ro-Tel tomatoes with green chiles, 10 oz.
About 10 oz. of hot salsa. I used "Pain Is Good" habanero-garlic. Use mild or medium if your tastes run more in that direction.
Powdered cumin, to taste. I used a few shakes.
Dried oregano, to taste. I used a few shakes
Stale beer, a few ounces.
Chili powder, to taste. I used a few shakes.
Minced garlic, to taste. I used about a teaspoon.
Worchestershire sauce, a few good shakes.
Fresh cilantro, a handful, chopped.
That should be enough -- certainly enough heat. Now nuke it, stir, and nuke again until you have the texture you want.
This queso is good on steak, chicken, fish, or just heated up and used as a dip with tostadas or pork rinds. Also, try it for a spicy macaroni-and-cheese dish. Oh, and I almost forgot baked potatoes, crudites, and as a way to jazz up brown rice.
Get a deep, microwave-safe bowl. Add:
1 stick of Velveeta, 32 oz. Use the 2% milkfat variety if you want to cut down on the fat. To aid melting, cut it into chunks.
1 can of Ro-Tel tomatoes with green chiles, 10 oz.
About 10 oz. of hot salsa. I used "Pain Is Good" habanero-garlic. Use mild or medium if your tastes run more in that direction.
Powdered cumin, to taste. I used a few shakes.
Dried oregano, to taste. I used a few shakes
Stale beer, a few ounces.
Chili powder, to taste. I used a few shakes.
Minced garlic, to taste. I used about a teaspoon.
Worchestershire sauce, a few good shakes.
Fresh cilantro, a handful, chopped.
That should be enough -- certainly enough heat. Now nuke it, stir, and nuke again until you have the texture you want.
This queso is good on steak, chicken, fish, or just heated up and used as a dip with tostadas or pork rinds. Also, try it for a spicy macaroni-and-cheese dish. Oh, and I almost forgot baked potatoes, crudites, and as a way to jazz up brown rice.
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