I see this is a milestone edition, #150. The only conclusion I can draw is I’ve finally hit upon a surefire way to make sure I stick with something: Let it be meat.
A little music, maestro!
I want to stay around food
And so I beg you,
Let’s go and eat.
If fat must cling to someone
Now and forever,
let it be meat.
I find complete love
Without this meatloaf,
what would life be?
Tell me that’s beef you’re carving
And that you’ll always
Sugar rub chicken thighs, brats, chips
Damien made supper. Good stuff. Chicken rub recipe card below.
Cuban sandwiches, cole slaw, mangoes
Sausage, mushroom, and cheddar omelettes, home fries
The home fries or oven potatoes or whatever you want to call them are always a hit: Scrub and cut potatoes into wedges, cut some onions into big wedges, and mix it all up with olive oil, salt and pepper, garlic powder, paprika, whatever. Roast ’em up.
Zuppa toscana, apple pie
You know what, let’s call it a galette. That galette got et.
Grilled chicken on salad greens with almonds, feta, and cranberries Dominos
I also threw in a bunch of leftover sliced mushrooms and some leftover sausage, and life was good, at least while we were eating.
Quesdillas with jalapenos and scallions
Smoked chicken thighs with sugar rub
- 1.5 cups brown sugar
- .5 cups white sugar
- 2 Tbsp chili powder
- 2 Tbsp garlic powder
- 2 tsp chili pepper flakes
- salt and pepper
- 20 chicken thighs
Mix dry ingredients together. Rub all over chicken and let marinate until the sugar melts a bit.
Light the fire, and let it burn down to coals. Shove the coals over to one side and lay the chicken on the grill. Lower the lid and let the chicken smoke for an hour or two until they are fully cooked.
A spectacular way to use up leftover pork, but also worth cooking pork just to make these sandwiches
- sturdy bread. We like sourdough
- olive oil for grilling
- pork roast, sliced thickly
- sliced ham
- Swiss cheese, sliced
- sour pickles, sliced thinly
Make sandwiches in this order:
Bread, mustard, cheese, ham, pork, pickles, cheese, mustard, bread.
Brush grill and bread with olive oil. Grill sandwich for a bit, then press hard with something heavy. Turn and do the same on the other side.
If cheese isn't completely melted, put sandwich in a medium oven for a while.
- 1 head cabbage, shredded
- 2 carrots, grated
- 5 radishes, grated or sliced thin (optional)
- 1 cup mayo
- 1 cup cider or white vinegar
- 1/2 cup lemon juice
- 1/2 cup sugar
- pepper to taste
Mix together shredded vegetables.
Mix dressing ingredients together and stir into cabbage mix.
- 2 lbs. sweet Italian sausages
- 1-2 red onion(s), diced
- 4 medium red potatoes, sliced thin with skin on
- 8 oz mushrooms, sliced (optional)
- 3 cups kale, chopped
- 4 cups half and half
- 9 cups chicken broth
- 1 Tbsp minced garlic
- olive oil for cooking
- 1/2 cup flour
Squeeze the sausage out of the casings. Saute it up in a little olive oil, breaking it into pieces as it cooks. When it's almost done, add the minced garlic, diced onion, and sliced potatoes. Drain off excess olive oil.
When onions and potatoes are soft, add flour, stir to coat, and cook for another five minutes.
Add chicken broth and half and half. Let soup simmer all day, or keep warm in slow cooker or Instant Pot.
Before serving, add chopped kale (and sliced mushrooms, optional) and cook for another ten minutes (or set Instant Pot for three minutes) until kale and mushrooms are soft. Add pepper. Add salt if necessary, but the sausage and broth contribute salt already.
This makes a creamy soup. If you want it thicker, you can add a flour or cornstarch roux at the end and cook a little longer.
Meatballs for a crowd
Make about 100 golf ball-sized meatballs.
- 5 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
- 6 eggs, beaten
- 2 cups panko bread crumbs
- 8 oz grated parmesan cheese (about 2 cups)
- salt, pepper, garlic powder, oregano, basil, etc.
Preheat oven to 400.
Mix all ingredients together with your hands until it's fully blended.
Form meatballs and put them in a single layer on a pan with drainage. Cook, uncovered, for 30 minutes or more until they're cooked all the way through.
Add meatballs to sauce and keep warm until you're ready to serve.