Mini Vegetable Pierogi

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Ingredients

Filling:
1 Tablespoon Shredded Yellow Onion
2 cups cold Stiff Mashed Potatoes
1/2 cup drained and towel dried chopped Sauerkraut
1/2 cup shredded Carrot, towel dried
1 cup Drained Ricotta (wrap in cheesecloth then hang over a bowl for abbout 1-2 hours)
1 teaspoon each Salt and Pepper

Dough:
2 1/2 cup AP Flour
1 whole egg
2 teaspoons Butter
3/4 cup warm Water
Pinch Salt and Pepper

Equipment:
Large Pot
Dumpling Press
Rolling Pin
Hand Strainer
Pasta Strainer
Large Heavy Bottom Pan

Instructions:

Filling:
Mix all but Cheese

Dough:

1) Mix together then knead until smooth.
2) Divide into 2 parts and let rest in refrigerator
3) Roll out the dough til very thin.
4) Cut into a round with a biscuit cutter or the back side of a dumpling press
5) If using a dumpling press line it with plastic wrap, put a rolled out round in, put a small amount of filling and a dime sized piece of cheese, then press together. Set aside on a floured tray til done.

If doing so by hand: place a small amount of filling and cheese in the center then press edges together firmly.

6) bring a large pot of salted water to a boil and cook in batches for about 5 minutes. Using a hand strainer place them in an oiled pasta strainer.

7) You can sear them off in a large heavy bottomed pan with some butter and a splash of vegetable oil for a nice crunch.

 

Variations: You can add just about anything you want as long as the filling does not get too moist. Like with the Stiff Mashed Potatoes if they are runny or have too much milk they will cause the wrapper dough to be soggy or come undone during cooking.

I like to add seasoned/strained ground pork and shredded apples for example.

Greek Inspired Pork Gyro

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Ingredients:

2.5 lbs Pork Loin, boneless

Marinade:

1 Tablespoon Smoked Hot Paprika (or none hot if you don’t like spicy food)

2 Tablespoon Fresh Oregano, minced

2 Tablespoon Fresh Parsley, minced

4 clove Garlic, fine grated or mashed

1 Lemon, Juiced

3 Tablespoon Olive Oil

1 teaspoon Black Pepper

1 teaspoon Sea Salt

Optional – 2 teaspoon Brown Sugar (I added it to help with caramelization of the meat, it doesn’t overly sweeten the meat and helps to add color since I don’t have a spit roaster)

Equipment:

4-6 Metal Skewers with a round bit or otherwise at the end to prevent the meat from falling off

1 Large Roasting Pan with Rack in a V shape

Butchers Twine about 2 feet worth

 

Instructions:

1) Place the Pork Loin in the freezer for about 1 hour, it should be firm but not frozen solid

2) Mix all Marinade ingredients together in a large bowl

 

Preheat oven to 375 degrees

 

3) Slice Pork into about 1/4″ thick pieces and place in bowl with marinade ingredients. With gloved hands (or freshly washed bare hands) mix up the meat to make sure every piece is covered in marinade, push the meat down into the bowl and cover with plastic wrap. Place in refrigerator for about 1 hour.

4) Over a shallow pan (for cleanliness) take two skewers and start stacking the meat onto these and pressing down until all pieces are on. About 1/3 of the way through you should be able to leave it vertical while you do so.

5) Once all the meat is on the two skewers push the remaining two through with their circle end on the opposite of where the other two are.

6) With the butcher twine tie off one end into the circle end of one skewer. Start wrapping the meat by running the twine through the circles on opposite sides so that it gets trussed up and brought in tightly. Once tight tie off on one of the circles. This keeps the meat tightly pressed together so it will cook more like a roast. Tuck in any obviously stray thin pieces hanging off, I had some little bits dangling which would of overcooked. 

7) Place in the V rack in the roasting pan and place in oven. Turn every 30 minutes or so. This will help ensure all sides get some of the top heat and brown more evenly.

8) Roast for about 1-1.5 hours or until it’s about 2/3 the size it was when you started.

 

Serving:

Cut off the twine and remove two of the skewers, hold vertical and slice along the outside with a sharp knife.

I like to serve it with freshly made (or store bought whatever you have time to do no judgement :D) Pita or Naan. Naan might sound like a strange pairing because it’s so much softer but it’s a quick flat bread that requires less rising/resting time as Pita. Spread the bread with Tzatziki, some sliced lettuce and tomatoes.

Tzatziki Sauce:

1 Cup Greek Yogurt (I used Skyr because it has less sugar but still that tang)

1 quarter Cucumber, diced

1 quarter Red Onion, diced

1 clove Garlic, fine grated or mashed

10 leafs Mint, minced

1 squeeze Lemon, about 2 teaspoons

1 pinch Black Pepper

1 pinch Salt

— — — — —

Mix all together and taste, adjust as needed

 

Pineapple Enchilada Sauce

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This versatile sauce works great in a couple of uses, my favorite is to use it as an Enchilada Sauce (hence the title) but it also works well when unstrained as a standalone Salsa, for a topping of Tacos/Nachos, seasoning other sauces, mixed with Sour Cream for topping or dip, and anything else you can think of.

Ingredients:
1/2 medium Pineapple, cored
2 cans Diced Tomato (about 6-7 Fresh Roma Tomatoes chopped)
1/4 Dried Bird Chilis
2 Guajillo Chili, deseeded and rehydrated (see below in Tips for how-to)
4 Ancho Chili, deseeded and rehydrated (see below in Tips for how-to)
1 Yellow Onion, chopped
4-6 Garlic Cloves, whole
1 teaspoon Mexican Oregano (you can use Italian but the sauce will be sweeter)
1/2 teaspoon ground Cumin
1 teaspoon Sea Salt (more for if you need it to season to taste)
1 Tablespoon Vegetable Oil

Instructions:

Heat 1/2 Oil on the stove over medium heat

1) Add Pineapple and cook til soft, set aside
2) Add other 1/2 of Oil to pan and bring to heat add: Onion and Garlic then cook for about 3 minutes.
3) Add Oregano and Cumin cooking for about 30 seconds, add Tomato and bring to a simmer
4) Add 1 cup Water, Salt, Bird Chili, Guanjillo, and Ancho Chilis. Simmer for about 8-10 minutes
5) Either: place all ingredients plus pineapple in a blender and puree til smooth OR Using a hand blender add the pineapple to the pan and blend til smooth
6) Pour through either: a Chinoise (also commonly known as a Chine Cap) gently tap or press OR you can line a regular pasta strainer with cheesecloth (I’ve been known to use 2 layers of paper towels in a pinch) and gently tap or press to remove the fibers leaving a smooth sauce. You want to get as much out as possible, if some fibers are pushed through it isn’t that big of a deal.
7) Reduce this sauce over a medium heat (a low-medium simmer) until thickened to about Heavy Cream thickness.

Serving/Tips:

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Deseed and Rehydrate Chilis – Cut off top near the stem and knock out seeds over a bowl to deseed. Boil water and pour over chilis in a large bowl, let sit for about 20-30 minutes. You can reserve this water for later to add to the sauce to loosen instead of plain water if you want.

Don’t let the sauce boil, I’ve found it comes out much more bitter if brought to a full boil more so if the boiling happens during the reducing step.

If you want to before adding the Tomatoes you can add about 1/4 Tequila and reduce which can add a little extra flavor to the sauce.

Reduce your sauce too much for what you want to do? Just splash in water about a tablespoon at a time and whisk until it’s back where you would like it.

 

 

Panko Coated Fried Fish

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Ingredients:
2 Cod or Catfish filets, cut into 4 pieces (you can use pretty much any fish with this that you like)
2 cups Panko Breadcrumbs
1/2 cup Sour Cream
1 tablespoon Garlic Powder
1 tablespoon Lemon Pepper
Vegetable Oil, enough to put about 1/2” in your pan

Instructions:

Heat Oil on stove over medium-high heat

1) Dry each piece of fish and rub with sour cream all over for a thin layer
2) Mix Panko, Garlic Powder, Lemon Pepper, and Salt taste, press each piece of sour cream covered fish into the Panko Mix on all sides.
3) Slide into hot oil and fry for about 1-2 minutes on each side until golden brown.
4) Remove from oil onto a plate with paper towels, serve immediately.

Mushroom Polenta, Wilted Greens, and Beef Bolognese

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polenta

Ingredients:

Bolognese
2 tablespoon Olive Oil
1 medium Yellow Onion, minced
2 Celery stalks, minced
2 Carrots, minced
1-2 Bell Peppers, chopped
6 ounces Ground Beef (85% lean)
3 ounces Bacon, chopped
1/2 cup dry Red Wine
1 cups Beef Stock
1 can Crushed Tomatoes
1/4 cup Heavy Cream
Salt and Pepper to taste

Wilted Greens
4 cups Spinach and Arugula
1 clove Garlic, sliced
1 tablespoon Olive Oil
1 pinch Crushed Chili Flakes
Salt and Pepper to taste

Polenta
1 cup Polenta (I like Golden Pheasant Brand)
3 cups Chicken or Beef Stock
1/2 cup Dried Mushrooms
1 tablespoon Parsley, chopped
1 tablespoon Butter
1/2 cup Parmesan Cheese
Salt and Pepper to taste

Instructions:

Bolognese
1) In a large pan season the beef with salt and pepper, then brown off. Strain out the fat and set aside
2) Combine Olive Oil, Yellow Onion, Bell Peppers, Celery, Carrot, and Bacon and cook on medium heat stirring occasionally until onions are clear.
3) Add wine to deglaze and cook until almost dry.
4) Add the crushed tomatoes and stock.
5) Reduce over medium until very thick, stir in cream and browned beef.

Wilted Greens:
1) Heat the olive oil, chili flakes, and garlic until the garlic starts to sizzle, add in greens with a sprinkling of salt/pepper and toss quickly until the greens darken and wilt.

Polenta
1) Combine all but the Parmesan Cheese, Parsley, and Butter in a pot and gently simmer for about 30 minutes.
2) When the Polenta has reduced it’s liquid weight and thickened to your desired consistency stir in the Butter, Parsley, and Parmesan Cheese.

Serving: In a bowl or lipped plate add the Polenta then Greens then Bolognese, a drizzle of finishing Olive Oil if you want.