Advertisements

Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Braised Cabbage With Potatoes And Smoked Sausage

Brasied Cabbage With Potatoes And Smoked Sausage (2)

Brasied Cabbage With Potatoes And Smoked Sausage (1)

My Braised Cabbage With Potatoes And Smoked Sausage, in a somewhat simpler style, is a dish I grew up eating. My mom made cabbage and potatoes as a side dish never as the main meal. She always added salt pork to flavor the dish. Now, don’t get me wrong, it was delicious I just thought I’d update the dish and make it a complete one-pot meal. I’m leaving out the salt pork and adding smoked sausage along with a few other ingredients. Full of flavor, my Braised Cabbage With Potatoes And Smoked Sausage is a delicious one-pot meal.

When making a one pot meal, I like to have all my ingredients ready. Let’s start with getting the prep done for this dish.

2018-08-18 12.19.42

Brasied-Cabbage-With-Potatoes-And-Smoked-Sausage-2-1
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time 1 hour 10 minutes
Yields: 4 to 6 servings
Equipment: 12-inch deep sided frying pan with a lid, serving bowls, Chef’s knife

Ingredients:
2 tablespoons olive oil
4 cups smoked sausage, smoked turkey sausage, or kielbasa, 1-inch pieces (cut lengthwise then cut the halves lengthwise in half, next, cut them across into quartered half moons)
1 large head of cabbage, core removed, sliced very thin
1 1/2 cups of green onions, sliced thin (reserve green tops for garnish, slice the tops on the bias)
3 cups carrots, (cut the same as the smoked sausage)
4 cups 1 inch cubed Yukon gold/red potatoes
4 cloves garlic, minced
1 Fresno chili, seeded and minced
2/3 cup unsalted chicken broth
3 tablespoons apple cider vinegar
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 tablespoon fennel seeds
2 tablespoons fresh Italian flat leaf parsley, finely chopped (substitute 1 tablespoon of dried parsley flakes)

Directions:
First, have all the vegetables prepped. Have the pan preheating on medium-high heat. Add the olive oil. Drop in the diced onions, diced carrots, minced garlic, minced Fresno chili, Kosher salt, and freshly cracked black pepper. Stir and cook for 2 to 3 minutes. Add the green onions, fennel seeds and toss those through. Cook for another 1 to 2 minutes. Next, add the diced smoked sausage to the vegetables, continue stirring. Next, top with the cubed potatoes and toss through.

Next, add half of the sliced cabbage. Toss the cabbage through with the hot vegetables allowing the cabbage to wilt down, another 2 to 3 minutes. Once that’s happened, add the remaining cabbage and repeat. Season with a sprinkling of Kosher salt and fresh ground black pepper to taste. Pour the chicken broth and apple cider vinegar over the cabbage. Place the lid on, turn the heat down to medium, and cook for 30 minutes.

Remove the lid, increase the heat to medium-high, cook uncovered for another 10 minutes or until the pan juices evaporate and the cabbage just starts to brown.  Add the green onion tops and finely chopped parsley.

Ladle into porcelain bowls and serve hot.

 

Advertisements
2 Comments »

Slow Cooked Pulled Pork

Let's Dish

Photo Mar 31, 7 00 52 PM

Having worked in the barbecue industry for over 30 years, I  believe any cabbage slaw should be a part of your pulled pork sandwich. It just adds another layer of flavor and great texture to the sandwich.

I made a Fennel slaw for my Slow Cooked Pulled Pork sandwich and If you’d like my recipe, click the link at the bottom of this post.

Photo Mar 31, 11 03 20 AM

Photo Mar 31, 7 50 46 AM.jpg

My Chipotle And Cola Crock-Pot Pulled Pork recipe is super delicious and really easy to make. For that recipe, just click on the link at the bottom of this post. This time I’m making my Slow Cooked Pulled Pork and using my Dutch oven to do all the work. I’m using a bone-in pork shoulder or better know as pork butt.

This time, I’m making a really easy wet rub that can be done in the food processor. One great thing about this recipe is, you can make the wet rub in advance. I’ll explain.

Photo Mar 31, 7 50 46 AM (1)

Photo Mar 31, 7 01 46 PM

Equipment: Dutch Oven, Food Processor
Prep Time: 10 minutes
Inactive Prep Time 24  hours (at least overnight)
Cook Time: 4 hours 40 minutes
Total Time: 4 hours 50 minutes

Ingredients For Wet Rub:
1 large onion quartered
4 cloves of garlic, roughly chopped
2 tablespoons of Champagne wine vinegar (white vinegar is fine)
1/4 cup light brown sugar
2 tablespoons chili powder
2 tablespoons  ground cumin
1 tablespoon ground mustard
2 tablespoons Kosher salt
1 teaspoon freshly cracked black pepper
1 tablespoon dried oregano
1 tablespoon paprika
2 tablespoons of onion powder
2 seeded Chipotle peppers, roughly chopped
2 teaspoons of the Adobo sauce (from the can of Chipotle peppers)
1/4 cup water

Ingredients:
4 to 5-pound (covered in the wet rub) bone-in Pork shoulder
2 large onions quartered
1/2 cup unsalted chicken broth

Directions For Wet Rub:
Place all of the above ingredients into a food processor. Process until all the ingredients are combined. Place the pork butt (pork shoulder) on a sheet pan and massage the wet rub all over the pork. Even in all of its crevices. Wrap tightly in plastic wrap and refrigerate for 24 hours (at least overnight).

Directions For Braising Pork:
Preheat oven to 350 degrees F.
Place the quartered onions in the bottom of the Dutch oven.  Place the pork butt, fat side up, resting on top of the onions, and pour in the chicken broth. Place the lid on and transfer the pot to the oven. Cook for approximately 4 to 4-1/2 hours, or until pork is tender.  When you remove the pork from the pot, the meat should want to fall apart and away from the bone.

Place the pork onto a sheet pan. Turn the stove on medium-high heat, bring the liquid in the pot up to a boil, turn heat down to a simmer and reduce the liquid in the pot by half. This should take about 10 minutes. While the liquid is reducing, remove the bone and the fat cap. Use two forks to shred the pork.  Once all the pork is shredded and the liquid has reduced, add the pork back into the pot. Turn the pot down to the lowest setting to keep warm, cover until ready to serve.

To Serve:
Butter and grill Ciabatta rolls. Top with my Fennel Slaw and sliced Bread Fast Homemade Pickles.

Fennel Slaw

 

Fast Homemade Pickles

 

Crock Pot Chipotle And Cola Pulled Pork

 

2 Comments »

Braised Boneless Short Ribs And Root Vegetables In A Red Wine Reduction Over Cheddar Grits

2015-02-19-15-58-58.jpg

This has to be one of the coldest days we’ve had in Orlando in a really long time, so I needed to bring out the big guns for dinner tonight. Steve’s been working on roofs all day and I know he’d want a comforting dish to warm him up. I went to our local Farmers’ Market and decided on short ribs. They offer boneless short ribs which I’ve never seen anywhere else before, so I bought them.

The name of my dish, Braised Short Ribs With Root Vegetables In A Red Wine Reduction Over Cheddar Grits sounds super fancy but really it’s not.

I should tell you that our local Farmers’ Market is called Freshfields Farm. I posted a link at the bottom of this post in case you’d like to click and visit.

I definitely needed good white cheddar for my grits, and Freshfields Farm also offers a variety of cheeses, so this worked out perfectly.

Next, I was onto the produce side of Freshfields Farm to check out the root vegetables available for my dish tonight. I found a beautiful butternut squash and some leaf top carrots. Those are going to be perfect for my Braised Boneless Short Ribs.

2015-02-19 11.23.09 2015-02-19 11.23.172015-02-19 11.52.592015-02-19 11.54.46

To start this dish, the vegetables need to be prepped. It’s important that they all be approximately the same size so they cook evenly. Besides the butternut squash, carrots, onions, and minced garlic using a food processor purèe the Piquillo peppers.

This is what the boneless short ribs look like. You can see they have great marbling throughout the meat, which will make for a tender and flavorful dish.

Instead of browning the meat off in batches, in my Dutch oven, I’m going to sear the meat all at one time by roasting the short ribs in the oven at a very high temperature. I love this method instead of browning them off in batches on top of the stove. Also, I can start cooking the vegetables off on top of the stove while the meat is searing.

2015-02-19 12.14.252015-02-19 12.18.38

Be sure to keep checking their progress until they look like the picture above.

2015-02-19 11.57.002015-02-19 11.58.182015-02-19 12.00.222015-02-19 12.00.542015-02-19 12.01.302015-02-19 12.02.052015-02-19 12.04.542015-02-19 11.58.03

On the stove top, start softening the vegetables in the Dutch oven. It’s really important to season each layer as you go.  I’ll show the total amount of Kosher salt and pepper in the ingredients list.

2015-02-19 12.07.262015-02-19 12.15.37

For the liquids, first, add the Cabernet Sauvignon to deglaze the pot. Using a wooden spoon to scrape all the bits off the bottom of the pot. After the wine has reduced, add the beef consomme and beef broth.

2015-02-19 12.18.38 2015-02-19 12.21.23

Adjust the oven temperature to 325-degrees F.

Remove the short ribs from the oven.

Add the seared short ribs and their juices (the juice is extra flavor) to the pot with the vegetables.  Bring all this up to a boil then reduce to a simmer and place into the oven for 2-1/2- 2-3/4 hours. The short ribs will be fully cooked and fork tender.

2015-02-19 14.37.052015-02-19 14.38.332015-02-19 14.52.17

Carefully remove the short ribs from the oven. Turn the oven temperature to 350-degrees F. Carefully remove the short ribs from the pot and set onto a plate.

In a small bowl make a *slurry. Add the *slurry to the pot. Bring the sauce back up to a boil. Stirring everything continuously until the sauce thickens and coats the back of a wooden spoon. You want it to be like a loose gravy, so when you ladle it over the cheese grits, the sauce will cling to the veggies and soak into the grits.

At this point, add the meat back into the pot and place the lid on. Set the pot on a back burner on very low or warm if that setting is available on your stove.

Next, onto making the cheddar grits.

2015-02-19 13.45.31 2015-02-19 13.51.41 2015-02-19 13.55.35 2015-02-19 13.56.10 2015-02-19 14.09.332015-02-19 15.52.42

Adjust oven temperature to 350-degrees F.
In a large saucepot, I add heavy cream and water. Bring up to a boil. Add 1 teaspoon of Kosher salt. Using a  whisk add the grits. As soon as the liquid is completely absorbed,  remove the grits from the heat and add the unsalted butter. Switch to a wooden spoon, stir until butter is incorporated. Next, added the grated white cheddar, stir to combine.

Next, in a 9 x 11 buttered baking dish, add the cooked grits. spread the grits evenly into the buttered casserole dish. spring white cheddar on top. Cover the casserole dish with foil. Bake for 15 minutes. Remove the foil and bake for another 5-7 minutes or until grits are hot and bubbly.

2015-02-19-15-58-58-57068490-1552683111752.jpg

Prep Time: 30 minutes
Cooking Time For Short Ribs: 2 1/2 to 2 3/4 hours
Cooking Time For Grits: 1 hour
Oven Temp: 325 degrees
Yields: 4-6 servings
Equipment, 6-quart Dutch oven, food processor, 2 rimmed baking sheet pans, 9 x 11 baking dish

Ingredients For Boneless Short Ribs:

3 cups of water
1 cup of heavy cream
1 teaspoon of Kosher salt
4 tablespoons unsalted butter, room temperature
2 cups of shredded white cheddar (reserve 1/2 a cup for the topping)

Directions:
Preheat oven to 450-degrees F.
To start this dish, the vegetables need to be prepped. It’s important that they all be approximately the same size so they cook evenly. Besides the butternut squash, carrots, onions, and minced garlic using a food processor purèe the Piquillo peppers.

In a large mixing bowl, add the short ribs, 1/4 cup olive oil, 2 tablespoons of Kosher salt, 1 tablespoon freshly cracked black pepper. Mix to combine. Lay the marinated short ribs, in one layer, spread out, onto two baking sheets. Roast for 20 minutes. Halfway through the roasting process, flip the short ribs to get a good caramelization on all sides.

Note: Oven temperatures may vary slightly. The 20 minutes roasting time for the short ribs is an approximate time.

In a Dutch oven preheated on medium-high heat, add the olive oil, onions, and carrots. Season with Kosher salt and black pepper. Sautè those for 2-3 minutes. Next, add the diced butternut squash minced garlic, and tomato paste.

Continue cooking adding the remaining Kosher salt and black pepper, stirring occasionally for another 2-3 minutes. Note: It’s important to season each layer as you go. Once the vegetables start to soften, add the purèed Piquillo peppers stirring to combine with the vegetables. Next, add the crushed red pepper flakes, and fresh herbs, stir to combine.

For the liquids, first, add the Cabernet Sauvignon to deglaze the pot. Using a wooden spoon to scrape all the bits off the bottom of the pot. After the wine has reduced by half add the beef consomme and beef broth.

Remove the short ribs from the oven. Turn the oven to 325-degrees F.

Add the short ribs and their juices to the Dutch oven, stir to combine. Bring up to a boil, place the lid on and transfer the pot to the oven. Cook for 2 1/2 to 2 3/4 hours or until the meat is fork tender.

Set oven temperature to 350-degrees F.
Remove the pot from the oven, carefully transfer the short ribs to a dish. Add the premade *slurry to the pot, stir to combine. Bring the sauce back up to a boil until sauce has the consistency of a loose gravy. Turn the heat down to the lowest temperature or a warm setting. Add the meat back into the pot. Place a lid on to keep hot.

Tip: Spray the dull side of the foil with non-stick cooking spray before covering the grits. The will prevent the cheese on top from sticking to the foil.

In a large saucepot, I add heavy cream and water. Bring up to a boil. Add 1 teaspoon of Kosher salt. Using a  whisk add the grits. As soon as the liquid is completely absorbed,  remove the grits from the heat and add the unsalted butter. Switch to a wooden spoon, stir until butter is incorporated. Next, added the grated white cheddar, stir to combine.

Next, in a 9 x 11 buttered baking dish, add the cooked grits. spread the grits evenly into the buttered casserole dish. spring white cheddar on top. Cover the casserole dish with foil. Bake for 15 minutes. Remove the foil and bake for another 5-7 minutes or until grits are hot and bubbly.

To Serve:

*slurry:  For each cup of liquid, you want to thicken, start with 1 tablespoon of cornstarch in a small bowl. Add an equal amount of cold liquid and stir until smooth paste forms. Whisk the slurry into the hot simmering liquid you want to thicken.

 

Freshfields Farm

2 Comments »

Blackberry Bourbon Barbecue Chicken

 

2015-01-08-15-57-49.jpg

When I started playing around with this recipe, I knew it was going to be delicious. Then the name Blackberry Bourbon Barbecue Chicken, say that three times fast! The sweet and savory components, accompanied by the complexity of the flavors, really shine through in this dish.  If you’re not a fan of blackberries, don’t worry, there are other fruit options, like, apricots, peaches, even raspberries.

The other thing I wanted to talk about is how I’m preparing the chicken, for this dish. I know, whenever you make a one-pot meal, the browning of the protein, first, is very important. This part of the cooking process ensures extra flavor and seals in the juices.

The browning of the meat in oil, and having to do that process in batches, can be a real pain. The oil splatters and it can get really messy. I’ve decided to oven roast the chicken and eliminate that step. The chicken still comes out caramelized and, NO MESS!

2015-01-08 12.06.59 2015-01-08 12.29.54

2015-01-08 11.54.42 2015-01-08 12.11.52 2015-01-08 12.14.45 2015-01-08 12.16.21 2015-01-08 12.19.36

2015-01-08 12.20.53 2015-01-08 12.23.08 2015-01-08 12.22.312015-01-08 12.16.56

2015-01-08 12.34.38

2015-01-08 12.36.25

2015-01-08 13.21.442015-01-08 13.29.26

2015-01-08 14.35.43 2015-01-08 14.37.20 2015-01-08 15.53.27

Red Quinoa

2015-01-08-15-57-49-2795438715-1552683287804.jpg

2015-01-08-15-57-41.jpg

Prep Time: 10 minutes
Cooking Time: 1 hour to 1 hour 10 minutes (remember the chicken roasts at the same time the sauce is being prepared)
Total Time: 1 hour 20 minutes
Yields: 4 servings (2 pieces of chicken per plate)
Equipment: 2 rimmed baking sheet pans, 1 6-quart Dutch Oven

Ingredients For Roasting Chicken:
4 large chicken breast, bone-in skin-on (cut breast in half yielding 8 pieces)
2 tablespoons of olive oil
2 tablespoons Kosher salt
1 tablespoon freshly cracked black pepper

Ingredients For Blackberry Bourbon Barbecue Sauce:
1 large onion diced
3 cloves of minced garlic
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1 teaspoon cayenne pepper(optional)
1 pint of good bourbon
4-5 dashes of Worcestershire sauce
1 small jar of sugar-free blackberry jam
1 standard bottle of your favorite barbecue sauce
2 1/2 cups of unsalted or low sodium chicken broth
2-pints of fresh blackberries, reserve 1-pint for garnish
2 tablespoons of chopped fresh Italian flat-leaf parsley for garnish

Ingredients For Quinoa:
1 cup red quinoa, rinsed and drained
2 cups low sodium or unsalted chicken broth, or water

Directions For Roasting Chicken:
Preheat oven to 425 degrees F.
After you’ve cut the 2 chicken breasts in half, pat them dry really well. Place the 8 breasts on two baking sheets. Brush each of chicken pieces with olive oil sprinkle with 2 tablespoons of  Kosher salt and 1 tablespoon of freshly cracked black pepper. Roast the chicken for 15 minutes.

While the chicken is in the oven, start the sauce on the top of the stove. Once you have all the ingredients working on top of the stove. Next, turn the oven to broil position. Keep a close eye on the chicken, and continue cooking for around another 5-7 minutes, or until the skin is golden brown.  Remove the chicken from the oven and set it aside.

Adjust the oven temperature to 350-degrees F.  The chicken will finish cooking during the braising process.

Directions For Blackberry Bourbon Barbecue Sauce:
Oven set to 350 degrees F.
In a 6-quart Dutch oven on medium-high heat, start sweating the onions and garlic. Add the cayenne pepper, Kosher salt, and freshly cracked black pepper, sautè for 2-3 minutes. Add the bourbon and let reduce by half.

Turn the heat down to medium, add the sugar-free blackberry jam, stir to combine. Next, add the liquids, the barbecue sauce, and chicken broth. Again, stir to combine. Season with Kosher salt and black pepper to taste.  Continue cooking for another minute.

Add the chicken to the pot. Bring the pot back up to a bubble, reduce to a simmer, and place the lid on. Transfer the pot to the oven and cook for 40-45 minutes, or until chicken is completely cooked,  or until the internal temperature 165-degrees, and chicken is tender.

Once the pot comes out of the oven, carefully transfer the chicken to a plate. With the stove on medium heat, bring the sauce up to temperature, continually stirring so the sauce doesn’t burn and thickens about 5 minutes.

Place the chicken back into the pot. Add the fresh blackberries. Turn the heat down to medium-low and continue to cook with lid off, occasionally stirring for another 15- 20 minutes.

Note: While the chicken is simmer in the sauce, start the quinoa.

Directions For Quinoa:
Cooks Note:  Be sure to rinse the quinoa thoroughly before cooking as there is a bitter coating on the grains.
In a large saucepan over high heat, bring the quinoa and chicken broth (or water) to a boil. Reduce to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed about 15-20 minutes. Fluff with a fork.

To Serve:
Spoon the quinoa onto the plate. Place the chicken on top and ladle some of that delicious sauce over the chicken. Garnish with fresh blackberries and Italian flat-leaf parsley. Serve hot.

1 Comment »

%d bloggers like this: