Recipes

This is an open call for recipes!

I know there are some pretty good cooks out there in Newton Falls! Take some time and fill out the recipe form and send them in! Show everyone that you've got the best recipes in this little town!

Recipe Submission Form

If you have a recipe you'd love to see added to the Newton Falls Community Website, please take a moment to fill out this form and you just might see it added to the site!

Recipes

Recipes I've collected through the years.

Chicken

ChickenYARD BIRD!

Jamaican Jerk Chicken

JAMAICAN JERK CHICKEN

INGREDIENTS:
2 lbs. chicken, cut up
2 tbsp. finely chopped hot pepper
1 tbsp. allspice
1/2 tsp. grated nutmeg
1/2 tsp. cinnamon
1 tbsp minced garlic
1/2 cup chopped scallion
1/4 cup chopped onions
3 tbsp. salt
2 tsp. black pepper
2 sprigs thyme
1/2 cup oil
1 cup water

TO PREPARE:
Wash chicken well, then pat dry.
Put the rest of the ingredients in a blender and grind to a thick paste
Pour over the chicken, mixing very well
Refrigerate overnight or four hours
Heat oven on broiler at 550 degrees
Place chicken with jerk mixture on broiler sheet
Broil until brown, turn chicken on opposite side, brown until well done- serve hot.

TO MAKE THE AVOCADO DIPPING SAUCE:
INGREDIENTS:
1 cup sour cream
1 cup yogurt
1/2 cup cream cheese
1 whole avocado
cilantro to taste
cinnamon to taste

TO PREPARE:
Blend together and serve

Jessica's Chicken

Jessica's Chicken
from Mary Lou (Mom)

4 whole chicken breasts cut in half, skinned & boned or 8 thighs, skinned & boned
8 slices of bacon- partially cooked
1 jar (2-1/2oz) dried beef - chipped
2 cans cream of mushroom soup
1 cup sour cream

Wrap one slice of bacon around each piece of chicken. Place side by side in greases baking dish. Sprinkle with beef. Mix soup w/sour cream. Bring to boil & pour over chicen.
Bake in 325 degree oven for 1-1/2 hour or until chicken is done. Garnish w/mushrooms & parsley. Serve over noodles or rice.

Erik's Notes:
Mom used to make this all the time, I have no idea WHO Jessica is, but it's a great chicken casserole type thing. I think this recipe was passed down from my Grandma, Phyllis.

Harbor Club Recipes

Harbor ClubWhile I was a Chef at the Harbor Club in Charleston, SC, one of the things I was able to do was copy their entire recipe book, along with my own additions. I've always kept a copy of these recipes for future reference.

Appetizers

Starters

Grilled Portabello, Proscuitto, and Boursin Spring Roll

portion size: 2 rolls cut on bias

2 portabellos (grilled and sliced)
2 cups proscuitto (julienned)
3/4 wheel Boursin cheese
1/4 cup cream cheese
1 T garlic
1 T shallot
egg roll wrappers

1. Combine cheeses with garlic and shallot.
2. Layer cheese mixture with shrooms and proscuitto in wrapper.
3. Wrap and seal using a cornstarch slurry.
4. Can be frozen for later use.

Olive Relish

3 cups black olives
12 Calamata olives
1/4 extra virgin olive oil
1 tsp garlic
1/2 bunch basil
2 T oregano
1 T shallot
1 T Parmesan cheese
15 artichokes
3 T parsley

1. Process in robot coupe until proper consistency.

Baked Goods

These are recipes I developed while I was a Sous Chef at the Harbor Club in Charleston, SC.

Spoon Bread - Charleston Style

SPOON BREAD
yeild about 30 soup cups filled halfway

Combine dry ingredients:

2.5 cups corn meal
1.5 cups AP flour
3 Tb sugar
2 tsp baking soda
4 tsp baking powder
2 tsp salt

Scald these ingredients:

6 cups milk
3 cups heavy cream
1/4 # butter

Separate 12 eggs.

Add yolks to dry ingredients.

Whips whites to stiff peaks.

Add scalded wet ingredients to dry and whip to incorporate.

Fold in whites.

Ladle into soup cups and bake in water bath.

350 degrees, 20 minutes

*Note: add about 3 cups pureed product to flavor, ie, butternut squash, tomato, pumpkin, etc

Desserts

Harbor Club Dessert Recipes

Almond Lace Butter Cup

Almond Lace Cup Batter

Yeild: 35
1/4 cup + 1 tsp light corn syrup
4 cups raw almond slivers
2 cups sesame
4 oz sifted flour
4 oz milk
2 cups sugar
1# salted butter

Biscotti

BISCOTTI

4 cups all-purpose flour
1 cup finely chopped walnuts
2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cup granulated sugar
4 eggs plus 2 egg whites
1/2 cup vegetable oil
2 tablespoon orange juice
4 teaspoons grated orange peel
3 teaspoons vanilla extract
Granulated sugar

Preheat oven 350 degrees.

In a medium mixing bowl, combine flour, walnuts, baking powder and salt; set aside.

In a large mixing bowl, combine sugar and 2 whole eggs. Beat with an electric mixer at medium speed 2 to 3 minutes, or until thick and pale yellow in color. Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed. Gradually add flour mixture; mix until blended.

Turn dough onto a lightly floured surface (dough will be soft and sticky). Sprinkle with additional flour; knead flour into dough. With floured hands, shape into 2 (8 x 2-inch) logs. Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly. Combine remaining egg white with about 1 tablespoon water; brush on logs, then sprinkle with sugar.

Bake 25 to 30 minutes, or until lightly browned. Let cool on baking sheet 15 minutes.

Reduce oven temperature to 300 degrees. With a serrated knife, cut logs diagonally into 1/2-inch slices; arrange slices, cut-side down, on baking sheet. Bake 8 to 10 minutes; turn slices. Bake 8 to 10 minutes, or until golden brown. Remove to wire rack; let cool completely. Store loosely covered at room temperature.

Makes about 2-1/2 dozen

Brandied Pumpkin Cheesecake

Crust:
2 cups graham crackers
1 T sugar
1/2 tsp cinnamon
scant nutmeg
10 T melted butter
1/4 tsp ginger

Filling:
1/2# cream cheese
1# brown sugar
1# + 14 oz pumpkin
8 eggs
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
2 T flour
1/4 cup brandy
1/2 cup cream

Water Bath
350 degrees
2 hours

Butter Balls

1 cup butter
1/2 tsp. Vanilla
1/2 cup molasses
2 cups AP flour
1/2 tsp salt
2 cups pecans

Cream butter with vanilla, add molasses and beat well.
Blend flour and salt.
Add in 4ths to creamed mix.
Fold in pecans.
350 for 12-15 min.

Cheesecake - HC Style

Cheese Cake

4# cream cheese
1# sour cream
10 eggs
4 yolks
3 1/2 cups sugar
4 tsp vanilla
2/3 cup heavy cream

Chocolate Chip Pudding Cookies

Yeild: 10 dozen
1 cup butter, softened
3/4 cup brown sugar, firmly packed
1/4 cup sugar
1 package instant pudding mix
2 large eggs
1 tsp vanilla
2 1/4 cups flour
1 tsp baking soda
12 oz package semi-sweet chocolate morsels
1 cup chopped pecans

Cream butter, sugar , and pudding mix.
Add eggs and vanilla, and mix well.
Blend flour and soda.
Add to creamed mixture.
Stir in chocolate and pecans.
375 for 8 to 10 minutes.

Chocolate Praline Pecan Tart

Shell:
1 1/2 cup flour
1/2 tsp salt
4 oz butter
1 egg
1 tsp vanilla
1 T water
350 for 15, let cool

Filling:
Whisk 3 eggs + 2/3 cup sugar
Add 1 cup lt corn syrup
4 T melted butter
2 tsp vanilla
1 1/2 cup pecans

Chocolate:
Melt 6 oz semisweet chocolate
1/2 cup cream
1 T lt corn syrup
1 tsp vanilla

Chocolate Souffle Base

1 1/2 cup milk
1 orange peel
3 egg yolks
1/3 cup sugar
1/2 cup flour
1/8 tsp salt
1/3 cup melted chocolate

Scald milk and steep in orange 10 minutes.
Whisk yolks and sugar, add flour and salt.
Strain milk mix into eggs.
Stir in chocolate.
Put mix in sauce pan and cook, whisking constantly until thick.
Cool.

Bailey's Souffle Sauce

1 qt heavy cream
1/4 cup Bailey's
4 T orange concentrate
1 T vanilla

Creme Anglais

Creme Anglaise

6 yolks
3/4 cup sugar
2 tsp vanilla
2 cups heavy cream

Scald cream.
Whip eggs, sugar and vanilla.
Temper cream into yolks.
Cook over double boiler until thick.

Strain.

Creme Brulee

1 qt heavy cream
1 rind of 1 lemon
1 cap vanilla
1 qt 1/2 and 1/2

Scald.

12 eggs
12 oz sugar

Whisk until pale yellow.

Temper cream mix into eggs.
Cook over double boiler to 140 degrees.
Portion, and bake in water bath.
325 for 15 to 20 minutes

**Do not overcook**

Creme Caramel

Caramel:
1 cup sugar
3 T water
1 1/2 T lt corn syrup
30 min @ 400

Custard:
4 cups milk
1 tsp vanilla
6 eggs
4 yolks
1 cup sugar

Dark Chocolate Mousse

yeild two hotel pans

9 cups heavy cream
18 yolks
1 cup honey
3/4 cup Frangelica
3 1/4 # chocolate

1. Melt chocolate.
2. Whip cream.
3. Combine rest of ingredients with chocolate.
4. Fold cream into chocolate.
5. Cool completely.

Gumdrop Gems

yeild 4 dozen
1 cup shortening
3/4 tsp vanilla
1/2 cup sugar
1/2 cup brown sugar
2 eggs beaten
2 cups AP flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups oats

Cream shortening with vanilla.
Add sugars gradually.
Add egg and dry ingredients.
Stir in oats.
375 for 10 - 12 minutes

Ice Cream - Banana or Coconut

Banana or Coconut Ice Cream

2 1/2 cups milk
2 1/2 cups half and half
5 cups heavy cream
1/2 T Vanilla
3 1/2 cups sugar
1/2 tsp salt
3 1/2 cups coconut flakes (or bananas)
10 yolks

1. Scald milk and cream. With salt and coconut.
2. Whisk sugar into yolks.
3. Temper dairy into yolks and cook until reaches 140 degrees.
4. Cool completely.
5. Freeze in ice cream maker. (45 to 90 minutes)
6. Store in covered plastic container and all to set in freezer at least 2 hours before service.

Ice Cream - Blood Orange

Blood Orange Ice Cream
Yeild 5 quarts

2 1/2 cups milk
2 1/2 cups half and half
4 cups whipping cream
4 cups blood orange juice (no seeds or skin) approx. 10 oranges
1/2 cup orange juice
10 egg yolks
1 cup sugar
1/8 tsp salt

1. Scald milk and cream. With salt and juice.
2. Whisk sugar into yolks.
3. Temper dairy into yolks and cook until reaches 140 degrees.
4. Cool completely.
5. Freeze in ice cream maker. (45 to 90 minutes)
6. Store in covered plastic container and all to set in freezer at least 2 hours before service.

Key Lime Tart

Filling:
1 #10 can sweetened condensed milk
30 egg yolks
Lime juice

Raspberry Coulis

Yeild: 1 3/4 cups
2 10 oz packages raspberries
1/4 cup sugar
2 T cornstarch

Combine ingredients.
Bring to boil.
Burr mix.
Strain.

Sorbet

Key Lime Sorbet

2 qts Sour Mix
1/8 cup Rose's Lime Juice
1/2 cup lt corn syrup
1 cup sugar
12 oz sprite
2 oz Vodka

1. Combine and freeze in machine.

Citrus-Watermelon Sorbet

1/4 of medium sized watermelon
2 cups grapefruit juice
4 pink grapefruit (juiced)
1 lemon (juiced)
1/2 cup sugar
1/4 light corn syrup
4 oz. Vodka

1. Take rind off melon and puree in robot-coupe.
2 Strain and reserve juice.
3. Combine all juices.
4. Stir in sugar and corn syrup and Vodka.
5. Combine with watermelon juice.
6. Freeze in ice cream maker for 60-90 minutes.
7. Mixture should have consistency of an "Icee".
8. Store in plastic container and freeze for at least 2 hours before serving.

Midori Sorbet

2 cups melon liqueur
3 honeydew (pureed and strained)
2 limes (juiced)
1/2 cup corn syrup

1. Take rind off melon and puree in robot-coupe.
2 Strain and reserve juice.
3. Combine all juices with syrup.
4. Freeze in ice cream maker for 60-90 minutes.
5. Mixture should have consistency of an "Icee".
6. Store in plastic container and freeze for at least 2 hours before serving.

Tiramisu

5 cups strong espresso - cold
32 sqourandia
10 yolks
10 T sugar
2 tsp vanilla
1# mascarpone
2 T marsala
2 cups heavy cream

White Chocolate Mousse

60 egg yolks
10# white chocolate melted
18 oz corn syrup

Mix:
4 oz gelatin
8 oz Kirschwasser
10 oz water

Fold in:
4 qts heavy cream

Misc. Recipes

These recipes just don't seem to fit into any other catageory, but were staples in my kitchen!

Chutney for Lobster

We used to do a deep fried lobster tail.
It was by far our most popular item on the menu.

We took the lobster out of the shell, dipped it in some buttermilk, then in cornmeal. Deep fried until done, and served it with a glob of this chutney. Yummy stuff.

Chutney for Lobster

2 cups raisins
2 Granny Smith apples (peeled and medium diced)
1 medium onion ( medium diced)
1 cup walnuts
1 cup rice wine vinegar
1 cup white vinegar
1 cup cider vinegar
1 1/2 cup honey
1 cup dk corn syrup
1 cup lt corn syrup
2 cups sugar
1 cup brown sugar
3 T lemon juice
2 tsp salt
1 T Tabasco

Saute onions, and walnuts in butter.
Add apples and raisins.
Cook until soft.
Add remainder of ingredients.
Cook over low heat for 2 hours until thick.

Compound Butter

3# each whipped (salted, unsalted, margarine)
2/3 cup shallots
1 cup garlic
1 bunched FINELY chopped scallions
1/3 cup garlic powder
1 T worchestershire
2 T lemon juice
2/3 cup chopped capers

Hot Chinese Mustard

1/4 cup sour cream
3 T 1/2 and 1/2
1 tsp dried mustard
3 T dijon
1 dash Tabasco
1 T sesame oil
1 T paprika
1 T turmeric
1/2 tsp nuacnam

Tempura Batter

2 cups flour
2 eggs
1 1/2 cup ice water
2 tsp baking powder
1 tsp baking soda
1 Tb salt
2 Tb blackening seasoning.

Combine and whip ingredients......
Keeps one to two days.

My Creations

These were the few recipes that I added to the menu while I was working at the Harbor Club.

Cumin-rubbed Grilled Chicken Breast w/ Chayote Slaw and Lemongrass Broth

Lemongrass Broth

1 qt chicken stock
1/2 quart lobster stock
2 stalks lemongrass (chopped)
1/4 cup rice wine vinegar
4 T sesame seeds
4 T red pepper flakes
10 slices ginger 1/8" thick
1/4 onion rough chop
4 sprigs cilantro
1. Simmer 20 minutes, gently
2. Strain through fine sieve.

Chayote Slaw

2 chayote (julienned)
1 red bell pepper (julienned)
2 scallions (chopped)
1 T cilantro (rough chopped)
1/2 cup apple cider vin.
1 cup salad oil
1/4 cup honey
1 tsp sesame oil
s and p
1. Prepare vegetables.
2. Combine other ingredients
3. Combine vinaigrette with vegetables.

Cumin Marinade

2 T FRESH ground cumin seeds
1 T kosher salt
2 tsp coarse ground black pepper
1/2 cup salad oil
1/4 cup light corn syrup

Shrimp Risotto with Caramelized Fennel and Pearl Onions

Shrimp Risotto with Caramelized Fennel and Pearl Onions
Prepared by: Erik Hoover, Sous Chef, Harbour Club

Serves: 4 - 8 Oz. Servings
Yeild: 2 lbs.

Ingredients

2 ea garlic cloves, chopped
1/2 cup onion, chopped
1/4 cup butter
1 c Arborio rice
1 1/2 quarts shrimp or chicken stock
1 1/2 c fennel, julienned
12 ea pearl onions, peeled
20 16/20 count shrimp, peeled and deveined
3 Tbsp fennel tops, chopped
1/4 c Parmesan cheese, shaved (optional)

Preparation Steps
Estimated Time: 75 minutes

1. In a medium sauce pan over medium heat, saute the garlic and the onion with half of the butter until translucent. Add the Arborio rice and continue to cook for 2 minutes, stirring.
2. Slowly add 1/4 cup of the hot stock to the rice and stir until completely absorbed. Continue to add the hot stock, 1/4 cup at a time, stirring constantly and allowing the rice to absorb the liquid each time. Continue adding hot stock until the rice is cooked. (It should be creamy, yet al dente.) Stir constantly with a smooth gentle motion to avoid breaking the grains. Season the risotto with salt and pepper.
3. While the risotto is cooking, saute the fennel and pearl onions with half of the remaining butterfor 7 to 10 minutes until the vegetables are caramelized. Season with salt and pepper.
4. Add the shrimp to the vegetables and cook shrimp until opaque and completely cooked.
5. Fold vegetables and shrimp into risotto.
6. Sprinkle with fresh grated Parmesan cheese.
7. Serve.

Salad Dressings

All of our salad dressings were made in house. Here are the recipes from that collection.

Bleu Cheese

Bleu Cheese Dressing

1# bleu cheese
1/2 gallon mayo
1 qt sour cream
2 1/2 cups buttermilk
s and p

Ceaser Dressing

Ceasar Dressing

3 T anchivies
1/2 cup dijon
3 T garlic
2 1/2 cups Romano
juice of 2 lemons
1/4 cup olive oil
2 tsp black pepper

Puree, then add:

6 yolks
1/2 cup white vinegar
2 T worchestershire
2 1/2 cups salad oil
1 1/2 cups olive oil

Chili-Lime Vinaigrette

Chili Lime Vinaigrette

2 egg yolks
2 T rice vinegar
juice from 1 lime
1 1/2 T chili garlic
2 tsp lime zest
1 cup salad oil

Honey Pink Grapefruit Vinaigrette

1/3 cup rice vinegar
1/2 cup honey
8 oz salad oil
1 tsp tarragon
1 T white vinegar
1/4 cup water
1/2 pink grapefruit (supremes)

House Vinaigrette

Yeild 3 cups
2 eggs
2 cups oil
1/2 cup apple cider vinegar
1 1/2 tsp salt
4 tsp white pepper
1 tsp dried mustard
1 tsp lemon juice
1 T rice wine vinegar
1 T raspbery vinegar
2 T raspberry coulis

Lemon Yogurt Dressing

Lemon - Yogurt

Yeild: 1 cup
1 cup yogurt
1 1/2 T sugar
1 tsp lemon juice

Poppyseed Dressing

Poppy Seed Dressing

Yeild 1 cup
1/3 cup cider vinegar
1/3 cup salad oil
1/4 cup sugar
1 T dijon
1 tsp salt
1/2 tsp pepper
1 small onion (chopped)
2 tsp poppy seeds

Process all ingredients on robot-coupe minus seeds
Add seeds

Raspberry Vinaigrette

6 yolks
1 1/2 cup raspberry vinegar
3/4 cup red wine vinegar
2 qt salad oil
10 T sugar
1 1/2 tsp lemon juice
1 cup raspberry coulis

Tangy Orange Vinaigrette

1 1/2 tsp grated orange peel
1 1/2 tsp dijon
1/2 tsp minced garlic
1/4 tsp Tabasco
1/4 cup cider vinegar
1/2 cup salad oil

Tarragon Vinaigrette

1/3 cup raspberry vinaigrette
1/4 tsp dry mustard
2 tsp lemon juice
3 tsp sugar
1/2 tsp firmly packed, finely chopped fresh tarragon
3/4 cup salad oil
1/2 tsp chopped garlic
1/2 tsp dijon

Thousand Island

1/2 gallon mayo
1 1/2 qt ketchup
1 pt relish
1/4 cup lemon juice
s and p

Warm Bacon Dressing

3 cups bacon fat (rendered)
1 cup salad oil
1/2 cup shallots
2 cups brown sugar
2 cups red wine vinegar
1 cup white wine vinegar
1 tsp white pepper
2 tsp salt
1 tsp dry mustard
1 T tarragon

Salads

mmm. Meat Salads.

Almighty Chicken Salad

5# cooked bag chicken meat
2 cups mayo
2 cups creme culinaire
1 cup honey
1 cup dijon
2 cups raisins
1 cup tst almonds
4 diced apples
S and P

Coleslaw

Cole Slaw

10# green cabbage
2# julienne carrots
1 1/2 cup onion (diced)
2 red bell peppers (julienne)
Dressing:
1 cup creme culinaire
2 cups cider vinegar
1 cup sugar
salt and pepper

Tarragon Egg Salad

24 hard boiled eggs
1/4 cup relish
1/2 cup chopped onions
1 cup mayo
1/2 bunch tarragon

Tuna Salad

1 303 can tuna
1 1/2 cup celery (small dice)
1 1/2 cup onion (small dice)
1 cup Ranch dressing
1 1/2 cup mayo
1/4 cup chopped capers
4 diced hard boiled eggs
salt and pepper

Sauces

I started work at the Harbor Club as a Saucier, and many of these sauces were my creations and became my signature.

Balsamic Glaze

------Rehydrate these togethor--------
2 cups dried cranberries
1/2 port
1/2 cup water

1 cup balsamic vinegar

1. Add cranberries with juice to balsamic vinegar.
2. Reduce by 1/2.
3. Add 1 cup rice wine vinegar

Cocktail Sauce

1 large can chili sauce
3/4 cup dijon
4 T worchestershire
3/4 cup horseradish
2 tsp Tabasco
1/2 cup lemon juice

Grained Mustard Sauce

1/4 cup white wine
2 T brandy
1 cup heavy cream
1/4 to 1/3 cup grained dijon mustard
juice of 1/2 lemon

1. Combine wine and brandy and reduce until almost dry.
2. Add heavy cream and simmer for 8 minutes or until slightly thickened.
3. Add mustard, bring to another simmer.
4. Don't let liquid boil!
5. Season with S and P.

Honey-Mustard

We used this sauce in a squeeze bottle for the deep fried lobster.

Honey Mustard for Lobster

1/2 cup mayo
1/2 cup sour cream
3/4 cup honey
1 cup dijon
1 tsp dried mustard
2 tsp lemon juice
1 tsp salt
1 tsp pepper

Pink Brandy Sauce

1 cup mayo
2 cups sour cream
1 1/2 tsp salt
1 1/2 tsp white pepper
1 T lemon
1 tsp dry mustard
3 T ketchup
3 T brandy

Remoulade

4 cups mayo
3 tsp dry mustard
1 cup relish
4 T capers (chopped)
4 T parsley (chopped)
8 tsp lemon juice
4 tsp anchovies (chopped)
1 tsp sugar
1 tsp tarragon
1 tsp garlic
2 tsp black pepper
8 T sour cream
10 T heavy cream
1 T red wine vinegar
1 tsp salt
Tabasco to taste

Thai-Coconut Sauce

1 15 oz can coconut milk
16 oz lobster stock
2 T lemon juice
4 tsp chili garlic
1/4 cup rice vinegar
finish with parsley

Tomato-Champagne Vinaigrette

1/2 cup Champagne Vin.
Tomato juice
1/2 cup rice wine vinegar
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
2 1/2 cups salad oil
2 T basil (chopped)

Seafood

The Harbor Club was, after all, located right in the Charleston harbor. I don't think I've ever eaten as much seafood in my life!

Harbor Club Crabcakes

Crab Cakes

5# lump crab (picked)
5 eggs
2 T old bay
2 cups mayo
2 T lemon juice
2 T worchestershire
2 T dijon
1 cup parsley, chopped
1 T white pepper
2 cups bread crumbs

Mix all ingredients minus crab and crumbs.
Fold in crab and crumbs.

Seabass - Version 1

Sea Bass

Rub:

2 T chili powder
1 T Paprika
1 T garlic
1 T sugar

Dim Sum:

4 cups cooked rice
1 scallion (chopped)
1 T chili-garlic
2 T 5-spice
3 T tahini
2 T chinatown
2 T soy

Sesame Broth:

3 1/4 gallons lobster stock
2 gallons chicken stock
25 thin slices of ginger
20 medium shallots (rough chopped)
2 T crushed red pepper flakes
1 1/4 cup sesame oil
7 1/2 cups toasted sesame seeds
1/4 cup rice wine vin
25 cloves garlic (rough chopped)
S and P to taste

Seafood Fritters

30 eggs
1 T baking soda
4 T Old Bay
2 T black pepper
1 T granulated garlic
2 cups milk
5 cups flour
7 cups corn meal
1/4 cup salt
5# seafood (crawfish, shrimp, lobster, etc)
cayenne or tabasco

Smoked Salmon Mousse

1 board Smoked Salmon
juice of 3 lemons
1 bunch dill
1/4 tsp tabasco
1 tsp salt
1 egg
1 1/2 pt cream

1. Combine all ingredients in robot-coupe except cream.
2. Emulsify in cream slowly.

Tuna Carpaccio Tower

Marinade

1 cup salad oil
1 cup red wine vin.
4 T 5-spice
2 T garlic

Oriental Slaw

Equal parts:

Julienne of:
carrot
leek
red pepper
shitake mushroom
green cabbage

Saute in sesame oil until half-cooked.
Add a little Chinatown sc, to bind.
Season with s and p.

Soups

Well part of a saucier's job is to prepare the soups as well as the sauces daily for the line. Normally I love making soups. Maybe it's the pace. Nice and slow, adding each ingredient, building on the flavors one by one. But there are a few in this list that almost got the better of me on several occasions.

Gumbo

Gumbo
yeilds 4 gallons

Julienne of:
5 red bell peppers
5 green beel peppers
3 onions

1/2 cup garlic
1/2 cup shallots
1 bunch diced scallions
---Saute above in whole butter

1 bag med. PCs shrimp
4 cups cut okra
2 cups cream sherry
---Add above and burn off alcohol

---Add 2 1/2 gallons chix stock

3/4 cup gumbo file
4 T cayenne
4 T chili powder
4 T old bay
4 bay leaves
S and P to taste

---Add brown roux. (Make sure this roux is completely cooked!)

Lobster Bisque

4 ribs celery
3 onions
6 carrots

Roughly chop, caremelize, and add tomato product.

Process lobster shells in robot-coupe.

Add shells
Deglaze with 2 cups sherry
Add lobster stock to cover
Add bouquet garni
Add 2 cups rice.
Bring to boil. Then reduce and let cook 1 hour.
Burr mix.
Add 1 qt heavy cream.
Strain through fine sieve.
Season with s and p, Tabasco, and lemon juice.

Mallard Duck and Madagascar Pepper Soup

1 gal rich duck stock
1/4 cup cracked black pepper
1 stick peeled lg diced ginger
3 cloves garlic
1 cup teryaki
Simmer 1 hour, skim, strain through cheesecloth.

Beggar's Purse

Julienne red bell pepper
grated cabbage
smoked duck

Saute in garlic and ginger.
Add sherry and cilantro.
Wrap in phyllo.

Mushroom Soup

Yeild: 8 gallons
10# quartered domestic mushrooms
2 1/2# julienned shitake mushrooms
2 1/2# julienned oyster mushrooms
1/2 gallon veal stock
2 1/2 qts white wine
5 cups worchestershire
2 1/2# beef base with 1 1/4 gallon water
1/2 cup shallots

Reduction to 1/2 gallon:
1 cup cloves
12-14 bay leaves
3/4 gallon water

2 qts cream

Thicken with cornstarch
Adjust seasoning.

Pheasant Consomme - with pheasant quenelles

Pheasant Consomme -with pheasant quenelles
yeild 3 gallons

Consomme

4# ground pheasant meat (legs and thighs)
16 egg whites, whipped lightly
24 oz mire poix
2 oz lemon juice
12 pepper corns
2 bay leaves
1/2 thyme
20 parsley stems
2 stalks lemongrass (chopped)
3 juniper berries (crushed)
1/8 tsp allspice berries (optional)
2 1/2 gallons pheasant stock
1 onion brule

1. Mix togethor all ingredients, Add stock.
2. Heat, gently stir until raft forms.
3. Simmer until clear, about 1 - 1 1/2 hours.

Quenelles

1 # pheasant meat, ground
1 egg
10 oz heavy cream

---to taste---
thyme
chives
basil
ginger

1 1/2 tsp salt
1/4 tsp white pepper

1. Chill robocoupe parts.
2. Grind meat with egg until very smooth.
3. Slowly add cream ****DO NOT OVERWORK****
4. Season
5. Shape
6. Poach

She Crab Soup

She Crab

12 oz celery
12 oz onion
14 oz sherry

Puree then sweat.
Add sherry and burn off alcohol.

5 oz lobster base
2 T lemon juice
2 T paprika
1/2 tsp cayenne
1/2 tsp white pepper
2 tsp salt
1 1/2# jonah crab meat (rough chopped)

5# tub creme culinaire
4 qts heavy cream
4 qts half and half

12 oz roux

Smoked Shrimp and White Corn Chowder

1/2 cup leek
1/2 cup carrot
1 cup onion
2 T garlic
2 T shallot
5 cups corn

Brunoise cut.

1 cup brandy
5 cups baby shrimp
1/2 cap liquid smoke
1 gal fish stock
2 med diced potatoes

Bring to boil, add roux.

2 cups cream
1 T celery salt
1 T black pepper
1/4 cup lemon juice
Tabasco
1 tsp lobster base
salt to taste

Vegetables and Sides

Vegetables and sides.

Corn Souffle

yeild 30 individual servings.

12 ears corn
10 yolks
2 cups heavy cream
2 tsp baking powder
garlic
Salt and pepper
minced herbs

1. Puree 1/3 corn with 1 cup cream
2. Combine rest of ingredients.
3. Water bath.
4. 350 degrees and 20 minutes.

Terry's Grits

2 gallons milk
2 gallons hot water
1 gallon grits
3 # butter

1. Saute grits in butter.
2. Stir to avoid scorching.
3. Add creams, 1 qt at a time to allow grits to absorb.
4. Add water and reduce flame to bare minimum.

Meat Pies

Ahh, who doesn't love a good meat pie?!?

Beef Broccoli Pie

Beef Broccoli Pie
Provided by Cindy King

2 cups beef (or other meat)
1/4 cup chopped onion
1 tsp. garlic salt
1/2 tsp. pepper
1 1/4 cup milk
2 T. flour
3 oz. softened cream cheese
1 beaten egg
10 oz. box frozen broccoli
6 oz. Monterey Jack cheese
2 pie crusts

Combine cooked beef and onion in frying pan and saute until onion is tender.
Coat meat mixture with flour, garlic and pepper and brown slightly.
Add milk and softened cream cheese, bring to boil.
Mix one cup of hot mixture with egg in a separate bowl. Pour back in pan.
Add your precooked broccoli to mixture.
Pour into pie crust. Place sliced cheese on top of mixture. Put top crust on. Vent.
Put in 375 degree oven for 45 minutes.

Total time from start to finish - 1 hour!

Cindy's add ins: I use a full 16 oz. of broccoli in bag
I also use more cheese on top.
The recipe calls for hamburg YUK!!!! I substituted leftover beef.

Erik's notes:
This pie is awesome. She made it in a deep dish pan with Pillsbury crusts.
This recipe gets my full-on approval.

Sausage

Sausage Recipes

American Beef Sausage

AMERICAN BEEF SAUSAGE

6 LBS. LEAN GROUND BEEF
2 TSP. SAGE
3 TSP. SALT
1 1/2 TSP. FRESHLY GROUND BLACK PEPPER
1 TSP. CAYENNE
3 C. BREAD CRUMBS
4 TBSP. PARSLEY, CHOPPED
2 BEATEN EGGS
1 C. WATER

MIX ALL INGREDIENTS THOROUGHLY AND STUFF INTO HOG CASINGS. PUT INTO BOILING WATER, BEING SURE TO COVER COMPLETELY WITH WATER, AND BOIL FOR ABOUT 1/2 HOUR. TAKE FROM POT AND ALLOW TO COOL, THEN REFRIGERATE. TO SERVE, CUT MEAT INTO THIN SLICES AND BROIL SLOWLY UNTIL BROWN ON ALL SIDES.

FROM: THE SAUSAGE-MAKING COOKBOOK
BY: JERRY PREDIKA

American Pig's Liver Sausage

AMERICAN PIG'S LIVER SAUSAGE

2 1/2 lbs. fine ground cooked 5 Tbsp. spiced salt
pork butt (boiled) 1 cup water used to boil meat
2 1/2 lbs. fine ground cooked 1 cup finely chopped onions
pork liver (boiled) 2 Tbsp. salt

Boil pork butt and liver in water to which spiced salt has
been added. (Water should cover meat.) Combine all ingredients, mix until smooth and pasty, and stuff into hog casing. Simmer in salted water for 20 minutes. Refrigerate for 24 hours. To cook, broil or fry in butter.

3 lbs. medium ground pork 1/2 tsp. nutmeg
butts 1/2 tsp. cinnamon
2 lbs. mashed cooked pig's liver 1 cup sauteed onion
2 Tbsp. salt 1 cup water
1 Tbsp. black pepper

Combine all ingredients, mix well and stuff into hog casing.
Tie at 4-5 inch intervals. To cook, fry, broil or grill.

Andouille

Andouille is the Cajun smoked sausage so famous nationally today.

Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees.

Traditionally, the andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked. In parts of Germany, where some say andouille originated, the sausage was made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served thinly sliced as an hors d'oeuvre.

It is interesting to note that the finest andouille in France comes from the Brittany and Normandy areas. It is believed that over half of the Acadian exiles who came to Louisiana in 1755 were originally from these coastal regions.

5 pounds pork butt

1/2 pound pork fat

1/2 cup chopped garlic

1/4 cup cracked black pepper

2 tablespoons cayenne pepper

1 tablespoon dry thyme

4 tablespoons salt

6 feet beef middle casing (see butcher or specialty shop)

Cube pork butt into one and a half inch cubes. Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat. If you do not have a grinding plate this size, I suggest hand cutting pork butt into one quarter inch square pieces.

Place ground pork in large mixing bowl and blend in all remaining ingredients. Once well blended, stuff meat into casings in one foot links, using the sausage attachement on your meat grinder. Tie both ends of the sausage securely using a heavy gauge twine.

In your homestyle smoker, smoke andouille at 175-200 degrees F for approximately four to five hours using pecan or hickory wood. The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d'oeuvre.

Recipe by:
Chef John Folse
Louisiana's Premier Products
2517 South Philippe Avenue
Gonzales, LA 70737
(504) 644-6000

Armenian Lamb Sausage

ARMENIAN LAMB SAUSAGE

5 lbs. medium-ground lamb
1 cup finely chopped onion
8 cloves garlic, pressed
2 tsp. black pepper
1 tbsp. salt
2/3 cup fresh mint, chopped
1 cup water

Combine all ingredients, and mix well. Stuff into sheep casings. Broil or barbecue.

Bangers Or Oxford Sausages

Yield: 2 servings

1/2 lb Lean pork, ground 1/4 ts Minced fresh thyme or
1/2 lb Lean veal, ground 1/8 ts Dried thyme
6 oz Pork fat, ground 1/4 ts Minced fresh marjoram or
3 sl Of white bread with crust, 1/8 ts Dried marjoram
-crumbled or finely chopped 2 ts Minced fresh sage or 1 ts Dried sage
1 ts Salt
1/4 ts Black pepper 1 ts Loosely packed finely grated
1/4 ts Cayenne pepper -lemon peel
1/8 ts Mixed grated nutmeg 1 lg Egg
1/8 ts Mace Prepared Hog Casings

Knead together the pork, veal, fat, and bread. Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture. Firmly stuff the mixture into prepared hog casings. Prick any air pockets with a pin. Poach, braise, or fry them before serving. The raw sausages can be refrigerated for 3 days, poached or braised sausages for 1 week. They can also be frozen, raw, poached, or braised, for 3 months Makes 2 lbs raw sausage

Bangers Version 2

---------------------BANGER SEASONING---------------------
5 ts Ground white pepper
2 1/2 ts Mace
2 1/4 ts Salt
2 ts Ground ginger
2 ts Rubbed sage
1/2 ts Nutmeg

--------------------------SAUSAGE--------------------------
2 1/2 lb Boneless lean pork shoulder -or loin cut in cubes
1 lb Fresh pork fat in cubes
1 1/2 c Dry bread crumbs
1 1/4 c Chicken broth
3 1/2 ts Banger seasoning

Grind pork and fat together using fine hole disc of meat grinder. Add Banger Seasoning. Mix well. Grind again. Force mixture into casings and tie in 4-5 inch lengths.

This mixture will be too fine to form into patties.
Bake or saute.

Bangers Version 3

English Bangers
Yield: 4 Servings

Seasoning:
5 ts Ground white pepper
2 1/2 ts Mace
2 1/4 ts Salt
2 ts Ground ginger
2 ts Rubbed sage
1/2 ts Nutmeg

Sausage:
2 1/2 lb Boneless lean pork shoulder
-or loin cut in cubes or
-stripes
1 lb Fresh pork fat cut in cubes
-or strips
1 1/2 c Dry bread crumbs
1 1/4 c Chicken broth
3 1/2 ts Banger seasoning

makes 4 pounds

Grind pork and fat together using fine hole disc of meat grinder. Add Banger Seasoning. Mix well. Grind again. Force mixture into casings and tie in 4-5 inch lengths.

This mixture will be too fine to form into patties. Bake or sautee.

Beef Bacon

BEEF BACON

INGREDIENTS FOR 25 LBS.

5 quarts ice water 38-40 degrees F.
1 lb. salt
5 ozs. powdered dextrose
3 ozs. Prague Powder No. 1

MEAT

Beef Plates

PROCESSING

Beef plates are cured in the brine made from the above formula. Plates are cured for 7-8 days and overhauled on the fourth day. After the plates are cured, they then are washed with hot water, and all the loose surface fat is removed. Bacon is then hung-properly spaced.

SMOKING

Bacon is removed to a smokehouse preheated to 135 degrees F., with the drafts wide open until the surface of the product is dry. Dampers are closed to 1/4 open starting the smoke; hold until the desired color is obtained. The drafts are closed and smoke shut off; temperature is raised to 160 degrees F. and bacon is held until an internal temperature of 135 degrees F. is obtained. Shut off heat and let remain in smokehouse for at least 1 hour. Remove to cooler overnight before slicing.

BEEF BACON

(DRY CURE METHOD)

Beef bacon generally is cured the same way that pork bacon is. The only difference is the beef bacon is cured for 6-7 days rather than on the basis of 1 lb.

Beef Tongue

Boiled Beef Tongue

A tremendously tender,rich,beef delicacy

1. Large beef tongue 3-4-5lbs etc
1. Big kettle of water

Finding Beef Tongues may be hard in some areas, but Mexican food marts often have them for use in Tacos,etc.

Wash off Beef Tongue, and Put into Pot of Cold water, Bring to a simmer and cook 3-4 hrs.

When removing Cooked tongue from Kettle Simply removethe white film over tongue By PEELING it off,It comes off easily.

Then serve with a Good beef gravy.

USEFUL BEEF GRAVY

1. Bottle of B.V. gravy maker,Or Gravymaster or similar
1. Stick butter
1/2-1 cup flour
1-4 cups water

Melt butter in large pan, When butter is Browned butter {after itsfoaming action has stopped with constant stirring to prevent burning} Add flour to the browned butter liquid and keep stirring, When Flourturns brown ADD water {watch out for steam burns} Stir like crazy-then add B.V. stir some more,,Then add water if necessary to make resulting mixture creamy,,Bring to a simmer and its ready...Goes great on Beef Tongue or Mashed Spuds etc,,This aint a Lowfat,Lo-cal meal.

Berliner Sausage

BERLINER SAUSAGE

INGREDIENTS FOR 10 LBS.

2 level tsp. Prague Powder No. 1
1 1/2 ozs. powdered dextrose
2 cups soy protein concentrate or non-fat dry milk
6 tbsp. salt 1 small onion
1 tsp. granulated garlic
1 tbsp. ground white pepper
2 cups ice water
6 lbs. lean pork
2 lbs. boneless chuck
2 lbs. boneless veal

GRINDING & STUFFING

Grind all meat through 3/16" or 1/4" grinder plate and mix with all ingredients. Stuff meat into 5" fibrous casings and place in cooler for 2 days. Remove meat and keep at room temperature for 3 hours or until internal temperature of product reaches at least 60 degrees F. Remove and put in preheated smokehouse at 120 degrees F. the first hour, and apply smoke while increasing temperature every 30 minutes by 10 degrees until 160 degrees F. is reached. Hold at this temperature until you reach 152 degrees F. and desired color is obtained.

Bierwurst

BIERWURST

INGREDIENTS FOR 10 LBS.

7 lbs. lean pork butts
3 1/2 ozs. salt
2 lbs. lean beef
2 level tsp. prague powder #1
1 lb. fresh bacon
3/4 ozs. powdered dextrose
1 tbsp. ground black pepper
1 level tsp. ground nutmeg
1/4 tsp. cardamon
1 small garlic clove
1 tbsp. whole mustard seeds

Grind the lean pork butts and beef through a 1" grinder plate or cut into 1" cubes. Add the remaining ingredients and mix thoroughly until evenly distributed. Pack the meat into a container not more than 6" high, making sure there are no air pockets. Then place this mixture in a cooler overnight, along with the fresh bacon. The next day, regrind this mixture through a 1/8" grinder plate, and grind the bacon through a 1/4" grinder plate.

Combine the mixtures and stuff into a sewed beef casing or small beef bladder. Allow to dry at room temperature for at least one hour. Then place the sausage in a preheated smokehouse at 130 degrees F. with the dampers and drafts wide open. Allow to dry for 45 minutes or until the sausage starts to take on a brown color. At this point, move the draft to 1/4 open and increase the temperature to 160-165 degrees F. and begin smoking. Bierwurst is finished when an internal temperature of 152 degrees F. is reached. Place in cooler overnight before using.

Black Pudding

16 lbs. blood
2 lbs. salt
8 lbs. flare fat
8 oz. black pepper
1 1/2 lbs. pearl barley
1 oz. celery seed
1 3/4 lbs. flour
4 oz. ground pimiento
1 lb. rice flour
4 oz. coriander
1 3/4 lbs. fine oatmeal
4 oz. dry mustard
1 lb. onions

Blood must be perfectly fresh; strain through muslin to remove "strings." Cook barley in a cloth, allowing for swelling, about 4 hours. Cube flare fat, remove all excess water, and scald in wire basket. Chop onions, and cook lightly. Add to blood the seasonings, flours, oatmeal, and cooked barley, and mix well. Last of all add onions, and fat, and mix again. Fill loosely into bullock runners or wide hog casings. distributing fat evenly. Tie off into 1-pound rings, and boil for about 40 mintues at 180 degrees. To test for doneness, prick skin; if no blood oozes out, pudding is finished. Add some black pudding dye to water to ensure an attractive black finish.

Baked Black Pudding

1/2 gallon pork blood
4 lbs. water
2 lbs. beef suet
3 oz. black pepper
1 lb. pearl barley
1/2 oz. celery seed
1 lb. rice
1 oz. ground pimiento
1/2 lb. oatmeal
1 oz. coriander
2 lbs. dry rusk
1 oz. dry mustard

Cook barley and rice in water until well done. Soak rusk and run suet through fine plate of mincer. Add seasonings, and mix all ingredients thoroughly. Fill into shallow, well-greased pans, and cook in moderate oven. Chill, slice, and fry.

Bockwurst

INGREDIENTS FOR 10 LBS.
1 pint whole milk
6 tbsp. salt
2 tbsp. powdered dextrose
1 tbsp. mace
6 pcs. chives or green onions, chopped
6 pcs. chopped parsley
1 piece grated lemon peel
3 fresh whole eggs
3 lbs. boneless veal
5 lbs. lean pork shoulder
2 lbs. pork trimmings
1 tbsp. ground celery
4 tbsp. onion powder
1 tbsp. ground white pepper

INGREDIENTS FOR 25 LBS.

1 quart of whole milk
8 ozs. salt
2 ozs. powdered dextrose
1/4 oz. mace
1/2 oz. ground celery
1 oz. onion powder
1 oz. ground white pepper
1 bunch fresh chopped chives or green onions
1/4 oz. chopped parsley
1/4 oz. grated lemon peel
6 fresh whole eggs
7 1/2 lbs. boneless veal
12 1/2 lbs. lean pork shoulder
5 lbs. regular pork trimmings

GRINDING

Grind all the meat through a 3/8 grinder plate, adding all the ingredients, and mixing well until all ingredients are evenly distributed.

STUFFING AND COOKING

Bockwurst is to be stuffed into a lamb casing 24/26mm in size and made in links 4-6 inches long; then hung on clean smokesticks. (Do not use a smokestick that can stain the casings, as bockwurst is a white sausage.) Sausage should be placed into the cooker or water and cooked until the internal temperature reaches 152 degrees F. (Be sure the water temperature is not above 165 degrees F.) Place cooked sausage under shower for about 10 minutes to reduce internal temperature to 110 degreees F. and remove to cooler overnight. This sausage also can be frozen and cooked as it is needed.

Boerevors

TRADITIONAL BOEREVORS

Taken from "Biltong en Boerevors" published by the Meat Board" South Africa 1991.

This recipe won First Prize in a National competition and is tried and tested.

2 Kg prime beef
1 Kg pork
20 g Coriander (50ml)
2 ml ground cloves
2 ml ground nutmeg
30 g fine salt (25ml)
5 ml freshly ground black pepper
500 g bacon (important)
100 ml vinegar approx 90g
intestinal casing (Pork is better)

To prepare coriander: 15ml produces 5ml

Place in dry pan, heat and stir until light brown.
Grind, sieve to remove husk.
Grind remainder to a fine powder.

Cut meat into 50mm blocks.
Mix in with herbs.
Mince pork beef and herb mixture. Not too fine.
Cut bacon into small blocks.
Add vinegar and bacon to minced meat and mix.
Stuff casing with mixture. (NOT too tightly

Bohemian Sausage or Yirtrnicky

1 pig Head
Fine ground black pepper
1 pair of lungs
Ground allspice
1 pork heart
Ground cloves
2 pork kidneys
Grated lemon rind
1/2 pork liver, freshly sliced
Marjoram
Stale bread
Ascorbic acid
Several cloves of garlic, finely minced
Saltpeter
Salt
Hog casings, medium size (2-inch diameter)

In a very large lettle, boil the pig's head for four or five hours or until the meat begins to fall from the bone. In a separate kettle boil the lungs, heart, and kidneys for about two hours or until the meat is tender.

Chill the liver slices in the freezer for half an hour and after cutting them into cubes, put them through the coarse disk of the meat grinder.

When the head and organs are cool enough to handle, scrape all the meat from the head, cube the organs, and mix all with the raw liver, and put this through the fine disk. For each part meat, combine with two equal parts of stale white bread that has been soaked in water and then squeezed dry.

Weigh the sausage mixture. Add the following ingredients in the proportions listed: 1 tsp salt per lb., 1/2 tsp. black pepper per lb., 1/4 tsp. each of allspice and cloves per lb., and 1/2 tsp. marjoram, grated lemon rind and minced garlic per lb. Add ascorbic acid at the rate of 1/4 tsp. per five lbs. and saltpeter at the rate of 1 tsp. per ten lbs.

Stuff the casings and tie off into six-inch links. Bring a large kettle of water to a boil, reduce to a simmer, and cook the links until they rise to the top. Don't let the water boil once the links have been added, or they may burst. Cool the sausage in a pot of cool water, remove it and pat it dry. You can refrigerate the sausage and eat it cold, or warm it up at a later date. Or, you can smoke it at about 120 F. for about four hours, or until it is very firm.

Buckwheat Sausage

BUCKWHEAT SAUSAGE RECIPE

1 hog head 10-15 lbs
3 large onions
1 hog liver
2 lbs. ground cloves or to taste
1 hog kidney (optional)
salt and pepper to taste
5 lbs. buckwheat (heated in oven)

Cook hog head until meat comes from bone and put the liquid aside to moisten final mixture. Cook kidney and liver separately cooking the liver until no red appears.

Grind meat in grinder with medium blade. Chop the onions finely and saute until soft and clear. Boil roasted Buckwheat until soft.

Mix onion, buckwheat, and meat together and season with cloves, salt and pepper. Mix all ingredients until evenly distributed using liquid from boiled head for moisture. Stuff into hog casings.

Kiszka (Blood Sausage)

Ingredients for 10 lbs.

5 lbs. pork snouts
6 tbsp. salt
2 lbs. pork tongues
2 tbsp. onion powder
1 lb. pork skins
2 tsp. coarse black pepper
2 lbs. buckwheat groats or barley
1 heaping tsp. marjoram (cooked weight)
1 tbsp. allspice
1 lb. beef blood
2 level tsp. Prague Powder #1

Processing & Grinding

All meats must be cooked for at least 2 hours and then cooled. Grind all the meats through a 3/16" grinder plate.

Place buckwheat groats or barley in a container and cover with boiling water for at least 2 hours. Be sure you place a cover on the container to prevent to much heat from escaping. (You may cook either of these items until the volume is doubled.) Remove and let cool.

After all the meats and groats have cooled, place in a mixer and add all seasonings, blood, and mix well. Stuff into beef bungs or beef middles. Blood sausage is then cooked in 160 degrees F. water until the internal temperature reaches 152 degrees F. Remove from cooker and shower with cool water until the internal temperature is reduced to 110 degrees F.; place in cooler for at least 24 hours.

Blood Sausage Version 2

BLOOD & TONGUE SAUSAGE

INGREDIENTS FOR 10 LBS.

1 med. onions
2 level tsp. Prague Powder #1
2 tbsp. ground black pepper
1 tsp. ground marjoram
1 tsp. thyme
1 tbsp. mace
1 tsp. ground cloves
6 tbsp. salt
4 lbs. pork tongues
4 lbs. pork snouts
1 lb. pork skins
1 lb. beef blood (1 pint)

GRINDING & COOKING

Place all pork tongues and snouts into a kettle and cook approximately 2 hours. Let it cool, then grind through a 1" grinder plate. The pork snouts also should be ground through a 1" grinder plate and pork skins should be ground through a 1/8" plate. Pork fat should be diced to 1/4" or 3/4" cubes and scalded for a few seconds using a sieve or screen.

Place all the meats and ingredients in a mixer and mix well. Stuff by hand into beef bungs and then place in 195-200 degree F. water (but not boiling). Cook approximately 3 1/2 hours. Use a skewer to see if sausage is cooked sufficiently. Remove to container holding ice water, cooling enough that sausage can be handled. Remove to 36-38 degrees F. cooler overnight.

Kosher Frankfurters

20 lbs. beef chuck trimmings
1/8 lb. dried marjoram
30 lbs. veal flank, briskets, or trimmings
cracked ice or ice water
1/4 lb. sugar
1/2 lb. frankfurt sausage seasoning
1 oz. garlic compound
flour
1/8 lb. ground allspice
1 lb. salt

Trim meats thoroughly, removing all skin, sinews, blood clot, and bones, but leaving the fat. Put beef through 5/16 inch plate of grinder, and veal through 1/8 inch plate. Put meats into mixer and mix, gradually adding ice or ice water and about 10 minutes at 155 to 160 degrees.