Tag: main course
Norwegian Pork Patties
Norwegian Pork Patties
Pork patties, did you say?! Why, yes! While so simple to make, this is what you need in your life. There are no eggs or breadcrumbs in the patty mix; making them fairly dense, but still very moist and flavorful. These pork patties pair great with sauerkraut and pork-filled potato dumplings(yes…more pork). Pork is king…
Equipment
- cast iron skillet
Ingredients
- 1 lb ground pork
- 2 tsp potato flour or cornstarch
- 1 tsp salt
- 1 tsp ground ginger
- 1/2 tsp cracked black pepper
- 1/4 tsp nutmeg
- 6 tbsp whole milk
- vegetable oil for frying
Instructions
- Mix all of the ingredients together.
- Form into 8 equally sized patties.
- Add just enough cooking oil to coat a cast iron skillet over medium heat. Add in the patties.
- Cook for 5-6 minutes a side.
Capellini Pomodoro
Capellini Pomodoro
Capellini pomodoro is a dish combining capellini pasta with a simple tomato sauce (pomodoro). The origin is Italian, with the pasta shape believed to have originated in northern Italy during the Renaissance and the tomato sauce evolving from a historical dish, with the combination of both becoming iconic. This pasta takes under 10 minutes to make, with the addition of lemon juice bringing a freshness to this dish.
Ingredients
- 1 lb angel hair pasta cooked al dente
- 1/4 cup olive oil
- 4 cups cherry tomatoes
- 8 garlic cloves minced
- 1 cup basil roughly torn
- 1 lemon juiced
- 1 tsp crushed red pepper
- salt and pepper to taste
Instructions
- Heat up olive oil in a large saucepan over medium heat. Sauté the garlic for 1 minute.
- Toss in the cherry tomatoes and crushed red pepper. Cover and sauté for 5 minutes until the tomatoes burst. Stir in the basil and lemon juice. Season with salt and pepper.
- Turn off the heat. Carefully toss the cooked angel hair pasta with the sauce.
Smoked Sable
Smoked Sable
Sable is a popular smoked fish at Jewish delicatessens. It is rich in flavor with a high fat content and omega-3s. It can be used in smoked sable salads and spreads, on top of bagels, or as a stand alone main course. You can pay top dollar for smoked sable; so smoking it yourself will cost you a fraction of the price.
Equipment
- Electric Smoker
- alder wood chips
Ingredients
- 24 oz sable fillet
- 1/4 cup kosher salt
- 2 tbsp white sugar
- cracked black pepper
- honey
Instructions
- Lay the sable skin side down in a container. Pat dry with paper towel. Cover with the salt and sugar. Cover and refrigerate for 2 hours.
- Rinse the salt and sugar off the sable. Season with cracked black pepper. Place on a rack and allow to dry in the refrigerator for 24 hours.
- Preheat your smoker to 250°. Add in the wood chips. Let the wood chips ignite. Place the sable in the smoker and reduce the heat to 175 degrees. Smoke for an hour.
- Brush with honey. Smoke for 2 more hours, adding wood chips when needed.
