Tag: main course
Biala Kielbasa (White Polish Sausage)
Biala Kielbasa (White Polish Sausage)
Sausage is a staple of Polish cuisine. The word “kielbasa” happens to mean sausage in Polish. Sausage is so popular in Poland that the government has official guides of classification based upon size, meat used, ready-to-eat, and raw varieties. This particular recipe is for biala kielbasa(Polish white sausage). This garlicky tube of meat is made out of pork shoulder and bacon, ground together; flavored with salt, pepper, marjoram, sugar, and the aforementioned garlic. The sausage is found raw, not smoked; typically used in soups, boiled in beer, or grilled.
Equipment
- meat grinder
- sausage stuffer
Ingredients
- 4 lbs boneless pork shoulder cut into small cubes
- 1 lb bacon diced
- 8 garlic cloves
- 1 tbsp sugar
- 1 tbsp salt
- 1 tbsp black pepper
- 2 tsp marjoram
- 3/4 cup ice water
- pork sausage casings
Instructions
- Mix together the spices. Set aside.
- Mix together the pork shoulder, bacon, and whole garlic cloves.
- Grind using a medium ground plate.
- Thoroughly mix the spices and ice water together.
- Pipe the sausage into the casings with your sausage stuffer.
- Twist to 6” in length. Let rest in the refrigerator overnight before cutting to dry out the casing.
Lobster Rolls
Lobster Rolls
Lobster rolls are a staple all over New England; most notably in Maine and Connecticut. This buttery sandwich is said to have originated in Connecticut in the late 1920’s; gaining popularity up and down the Atlantic Coast. In Maine, the sandwich is typically served cold. In Connecticut, the sandwich is served warm. If cold, it is called a lobster salad sandwich. Either way you want to eat it is a win-win in my book.Unless you want to go through the trouble of cooking a whole lobster, breaking it down, and cleaning out any pieces of shells, you can buy already cooked lobster meat and save yourself some time. It usually will come frozen, so make sure to completely thaw it before cooking.
Servings: 2
Ingredients
- 8 oz lobster meat
- 2 tbsp celery finely chopped
- 2 tbsp mayonnaise
- 2 tsp chives finely chopped
- 2 tsp lemon juice
- 1/2 tsp lemon zest
- 1 pinch sea salt
- 1 pinch ground black pepper
- 2 tbsp butter divided
- 2 brioche hotdog buns
Instructions
- Mix together the mayonnaise, celery, lemon juice and zest, chives, salt, and pepper. Set aside.
- Melt 1 tbsp of butter in a skillet over medium heat. Add in the lobster meat. Cook for 2 minutes, making sure the lobster is coated in the butter. Remove from the heat and let cool.
- Using a slotted spoon, scoop out the lobster meat from the butter and stir in to the mayonnaise mixture.
- Wipe out the skillet clean. Melt the other tbsp of butter in the skillet and toast the brioche hotdog buns.
- Equally distribute the lobster salad into the brioche buns.
Grilled Lobster Tails
Grilled Lobster Tails
There is no longer a reason to order lobster tails at fancy restaurants with this recipe that will get you the same results. Restaurants charge an arm and a leg for lobster; while grilling them yourself at home costs a fraction of the price. 4 oz tails will take about 6 minutes cooking time on the grill, with 8 oz tails taking about 10 minutes. If you don’t have a grill, lobster tails can be broiled for the same amount of time.
Equipment
- chimney starter
- charcoal
- charcoal grill
- metal skewers
- brush
Ingredients
- 2 lobster tails 4-8 oz each
- 1 tbsp olive oil
- salt and pepper to taste
Lobster Butter
- 2 tbsp butter
- 2 tsp lemon juice
- 1 tbsp chives finely chopped
- 1 tbsp parsley finely chopped
- 1 large garlic clove minced
Instructions
- Using a sharp knife or kitchen shears, cut the top of the tail’s shell down the center. Gently pull the meat up from the shell.
- Stick a metal skewer through the bottom of the tail to prevent them from curling. Brush with olive oil and season with salt and pepper.
- Start the charcoal in the chimney starter until they are gray and pour in the grill. Place the grate on. While you are waiting for the charcoal to be ready, melt the butter in a small pot over medium low heat. Add the rest of the ingredients and cook for 1 minute. Set aside.
- Place the lobster tails cut side down directly over the charcoal. Cook for 3-5 minutes, depending on the size of your lobster tails.
- Flip the tails cut side up. Brush the tail meat with the lobster butter. Cook for another 3-5 minutes. Brush with the butter 1 more time and remove from the grill.
