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Pork-Stuffed Potato Dumplings (Klubb)
Pork-Stuffed Potato Dumplings (Klubb)
Klubb are a traditional Norwegian potato dumpling eaten during the holidays. These dumplings are stuffed with a piece of salty; whether it be ham, bacon, or a chunk of pork chop. Instead of making mashed potatoes, they are grated raw and mixed with egg and flour; expanding to almost double in size once boiled. They are then drizzled with copious amounts of butter. This is a win-win in my book.
Equipment
- box grater
Ingredients
- 4 medium russet potatoes
- 3 cups flour
- 1 tsp salt
- 1 large egg beaten
- 1/4 lb cooked ham, slab bacon, or pork chop cooked; cubed
- 6 tbsp butter
- 2 tbsp parsley chopped
- salt and pepper to taste
Instructions
- Grate the potatoes in a bowl. Mix in the flour, egg, and salt. Knead until it has a bread dough consistency.
- Roll the dough into 8-10 large dumplings.
- Stuff each dumpling with a chunk of pork of your choosing.
- Bring a pot of salted water to a boil. Drop each dumpling into the water with a slotted spoon and give them a stir so they don’t stick to the bottom of the pot. Reduce the heat to a simmer and boil for 45 minutes.
- Drain the dumplings. Season with salt and pepper. Drizzle with melted butter. Top with chopped parsley.
Brown Butter Zucchini Bread
Brown Butter Zucchini Bread
After eating this, you’re going to ask yourself why you don’t add brown butter to everything. This zucchini bread is rich and decadent to the extreme. Your first bite will make you question your existence. Why am I here? The answer: to eat this zucchini bread.
Equipment
- 10” springform pan
Ingredients
- 2 cups zucchini grated
- 1/2 cup pecans crushed; plus more for topping
Brown Butter
- 10 tbsp unsalted butter
Dry Ingredients
- 2 1/3 cup flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp ground ginger
Wet Ingredients
- 1 cup white sugar
- 1/4 cup brown sugar
- 2 large eggs
- 3/4 cup whole milk
- 3 tbsp vegetable oil
- 1 tbsp vanilla
Instructions
- Melt the butter in a small saucepan over medium heat. Once melted, increase the heat to medium high and constantly stir. Once the butter starts to brown, turn off the heat and set aside.
- Press the liquid out of the zucchini in a colander.
- In one bowl, mix together the dry ingredients. In the other bowl, mix in the wet ingredients.
- Mix the dry ingredients into the wet ingredients.
- Stir in the brown butter, zucchini, and pecans.
- Preheat the oven to 350°. Grease the springform pan with nonstick cooking spray. Pour in the batter. Top with more pecans.
- Bake for 50-60 minutes. Let cool for 30 minutes before serving.
Texas Twinkie
Texas Twinkie
The Texas Twinkie is homage to how fat America is in the bestest way possible. Invented in 2013 at Hutchins BBQ in McKinney, Texas; this appetizer consists of large jalapeños stuffed with cream cheese and smoked brisket, wrapped in bacon, and brushed with bbq sauce. In addition to this base recipe, I mixed in cheddar, horseradish, and chopped parsley to the cream cheese/brisket filling. You can bake the in the oven like I did or smoke them in your smoker for 2-3 hours at 250°.
Equipment
- toothpicks
Ingredients
- 6 large jalapeños
- 4 oz cream cheese softened
- 4 oz smoked brisket finely chopped
- 4 oz cheddar cheese
- 2 tbsp horseradish
- 1/4 cup parsley finely chopped
- 6 slices thin cut bacon
- bbq sauce
Instructions
- Preheat your oven to 400°. Line a baking sheet in parchment paper. Slice a T: halfway across the top and down the center of each jalapeño. Roast for 8 minutes. Let the jalapeños cool and remove the seeds.
- In a bowl, mix together the cream cheese, brisket, cheddar cheese, horseradish, and parsley.
- Stuff each jalapeño liberally with the cream cheese mixture.
- Stretch out the bacon without tearing and wrap around the jalapeños. Secure the bacon with toothpicks. Bake for 20 minutes.
- Pull out of the oven and brush with bbq sauce. Return the pan to the oven and bake for 5-10 more minutes; depending on the size of the jalapeños.
- Let cool for 10 minutes and remove the toothpicks.
