Tag: taste

Tangy Sautéed Cabbage and Onions with Bacon

by Pam on March 12, 2013

I found this recipe on Closet Cooking^[1] that I thought would be perfect for a side dish to the corned beef I was making for dinner (will post tomorrow). It’s a tasty Saint Patrick’s Day side dish that is sure to please your guests. My husband loved this so much that he had three helpings with dinner and the rest of us really liked it too. I paired this cabbage dish and the corned beef with smashed red potatoes^[2], for a delicious and hearty meal. Thanks for the great recipe Kevin^[3]!

Cook the bacon in a large skillet over medium heat until crispy and cooked through. Remove the bacon and place it on paper towels to drain. Chop into crumbles.

Place the onion into the skillet with the bacon grease and cook, stirring often, for 5 minutes, or until tender. Side Note: My bacon was very lean so I had very little bacon grease in the skillet so I added a bit of olive oil cooking spray.

Add the cabbages to the skillet and cook, stirring occasionally, for 10-12 minutes, or until softened. Add the bacon crumbles, sugar, and apple cider vinegar then season with sea salt and freshly cracked pepper, to taste; stir to combine and cook for another minute until the liquid evaporates. Taste and re-season if needed. Serve immediately. Enjoy.

Print^[4]

Save^[5]

Tangy Sautéed Cabbage and Onions with Bacon

Yield: 4

Prep Time: 5 min.

Cook Time: 15-20 min.

Ingredients:

3 slices bacon, cooked and crumbled
1/2 sweet yellow onion, sliced
1/2 head of green cabbage, sliced thinly
2 tbsp apple cider vinegar
2 tsp sugar
Sea salt and freshly cracked pepper, to taste

Directions:

Cook the bacon in a large skillet over medium heat until crispy and cooked through. Remove the bacon and place it on paper towels to drain. Chop into crumbles.

Place the onion into the skillet with the bacon grease and cook, stirring often, for 5 minutes, or until tender. Side Note: My bacon was very lean so I had very little bacon grease in the skillet so I added a bit of olive oil cooking spray.

Add the cabbages to the skillet and cook, stirring occasionally, for 10-12 minutes, or until softened. Add the bacon crumbles, sugar, and apple cider vinegar then season with sea salt and freshly cracked pepper, to taste; stir to combine and cook for another minute until the liquid evaporates. Taste and re-season if needed. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Kevin at Closet Cooking

References

^{^} Closet Cooking (www.closetcooking.com)
^{^} smashed red potatoes (www.gordon-ramsay-recipe.com)
^{^} Kevin (www.closetcooking.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

City Chicken – Hey, Nice Legs!

This fascinating pork on a stick recipe is American cuisine in a nutshell. City cooks, who couldn’t get chicken, would take scraps from much-cheaper-at-the-time pork, and build something similar to what you see here; but that’s not what makes this delicious mock drumstick so American.

Why this represents the true spirit of American food, is that long after chicken became cheap and plentiful, people kept making and eating this anyway. Yes, in cities across the Rust Belt, people decided that the only thing better than one kind of fried chicken leg, was two kinds of fried chicken leg. It’s hard to argue.

As you’ll see in the video, I like to lay out my pork slices so that the larger slices will be in the middle of the skewer, and smaller pieces at the bottom, to maximize the drumstick effect. Of course, I guess you could poke the pork in any old order, but there just won’t be as many oohs and ahs.

I used pork tenderloin, which is fantastic for this procedure, but traditionally pork shoulder trimmings are used. Regardless of what you make this with (just please don’t use chicken), I hope you give this American classic a try soon. Enjoy!

Ingredients for 6 City Chicken drumsticks:

1 whole trimmed pork tenderloin (not loin), sliced as shown

6 bamboo skewers (6-inch are best)

salt and freshly ground black pepper to taste

cayenne to taste

dried thyme to taste

flour, beaten eggs, and panko breadcrumbs as needed

vegetable oil for frying

Hot Wheels Pasta – Your Taste Buds Will Be Rollin on Dubs

It only happens once every couple years or so, but sometimes
I’ll think of the name of a recipe before I actually have the recipe. This
summery, hot wheels pasta is one such dish. Not sure how “hot wheels” popped
into my brain, but pop it did, and the next thing I knew I was at the market
buying a box of rotelle.

So the “wheels” part was easy, but what about the “hot?”
Just as easy, thanks to an assortment of hot and sweet pepper rings. I used about
two-thirds hot peppers to one-third sweet, but you’ll obviously adjust to your
personal tolerance. The zucchini provided a nice balance, although this is the
kind of pasta that will accept any and all other summer veggies.

Besides what to add, you also have a lot of flexibility when
it comes to the final taste and texture. I tend to like my peppers and squash
just barely tender for this, but if you cook the sauce a few extra minutes
before adding the pasta, you will get a softer, sweeter sauce. My version was a
little more bracing, with some bite left to it.

On the other hand, you could cook everything even less, and
have what would basically be a hot pasta and vegetable salad. Regardless, no
matter what you add, or how long you cook it, I hope you’ll be driven to try
this great recipe soon. Enjoy!

Ingredients for 4 portions:

2 generous cups dry rotelle pasta

2 zucchini, sliced

2 to 3 cups of sliced pepper rings, seeded

2 tbsp olive oil

1/2 cup green onion

1 anchovy filet

3 garlic cloves, minced

salt and pepper to taste

2 cups prepared tomato sauce (use a pinch of sugar if sauce needs it)

3/4 cup chicken stock

Italian parsley

grated Parmigiano-Reggiano