Things I love to cook!
Liver & Onions
This is yet another one of my favorite foods and usually really cheap to make!
In a large, deep skillet or pot add about two inches of chopped or sliced onions, some fresh garlic and some finely chopped apple. Season it with salt and pepper and layer the beef liver on top. The apple is important to take a bit of the bitter/bloody taste out of the liver!
If you don't like beef liver, you can use chicken liver or a liver & gizzards mix!
Let it simmer until the liver is done. This goes best with buttered potatoes with fresh herbs or mashed potatoes and a gravy matching the meat. Garnish with something colorful like green onions or chives!
Whitefish used to be a cheap but tasty change in our menu. Sadly a large back does cost much more than $5 now and when you have four kids, large is the regular size!
My Oldest is the one that kind of perfected the recipe to his own taste. We would buy the frozen bags of whitefish and let it defrost a little.
When making it in the skillet, saute it slowly in a bit of butter (oil ruins the taste) and season it with lemon pepper.
When making it in the oven, you can add a crust of breadcrumbs/herbs mix to it and let it brown a little.
Serve it with buttered baby potatoes or on rice (or even lemon rice), squeeze a little lemon juice all over it and garnish it with lemon quarters or slices and some green onions or chives. You can also add some red pepper slices for garnish!
Another way to serve the awesome pork roast I have in my Crock-Pot article is with Brussels Sprouts. Or you can use breaded (chicken-fried) or un-breaded pork steaks (pork chops are often too dry) instead.
You can cook the Brussels Sprouts and season them with salt and pepper. Thicken the sauce a little with starch or flour. You can also do what my Mom calls a 'Mehl Schwitze'.
Mehl Schwitze is relatively easy. I've seen it on Emerile's shows as a rue. Depending on the darkness he calls it a one-beer or three-beer rue (based on the amount of time used to darken the flour: one beer or three! grin).
Add some oil or butter (butter is harder, because it burns easier) to the skillet and heat it up until it starts to bubble. Add your flower and start stirring (from now on until it is done, do not stop stirring or it will burn!). When it gets too thick, start adding your liquid. You can use either water or broth, but the Brussels Sprouts should have enough taste and water does better. Keep adding liquid until you have the desired consistency. When it becomes more liquid you can also add a little cream. Add the Brussels Sprouts and season to taste.
If you want to get creative you can mix butter, fine bread crumbs and some herb (and even Parmesano) and add it as a crust on the top. Turn your oven on upper heat and let it brown a little.
Another way to serve Brussels Sprouts is fried. Slice the Brussels Sprouts in half and saute them in a little butter in the skillet. Use salt and pepper to season to taste.
This goes well with both the pork roast or pork steaks and gravy. Buttered baby potatoes or red potatoes make a great addition and you can garnish with something colorful like green onions, chives, finely shredded red or yellow peppers.
Rue turned Alfredo Sauce
- Safely Gathered In: Food Storage Friday: Roasted Red Pepper Alfredo Sauce
Today's recipe is an Alfredo sauce which I've adapted from a recipe in a Provident Living pamphlet that I received in a box of food storage from the cannery.
This is my version of a pepper steak and it has a kick to it!
I like a good steak and a T-Bone is my favorite. It just has a different taste to it than a Sirloin.
If it is a farm-grown steak, I like to bake it with garlic cloves pushed into it. I use just a little seasoning to it, since I don't want to ruin the taste.
If I make it on the grill, I honestly prefer the wood-fire over gas. The taste is just not the same. If you don't have one, make it in a skillet with as less oil as possible and use the drippings for what Emerile calls a three-beer rue.
If you don't want to spend the time on a rue, you can buy beef gravy at the store. I prefer the jars, since they taste better.
This is mainly about the pepper, so I leave it up to you if you want to 'kick it up a notch' and add a little Whiskey or Red Wine to the gravy. But the main ingredient is a good six-pepper mix and some chopped or whole black pepper corns. You may add as much as you feel you can handle!
If you want to give it a bit more of a different taste, add a little A-1 Steak Sauce to your gravy (enough to meat your taste)!
This goes great with pan-fried potatoes, buttered potatoes, French-Cut Green Beans sauteed in butter, sauteed Green Beans and maybe even some sauteed mushrooms as garnish. You can also garnish with some pepper corns!
May want to serve with milk for those that don't have a copper stomach yet!
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There are over forty thousand varieties of rice, over a thousand varieties of potatoes and hundreds of varieties of pasta... ...AND, belief it or not, a breakfast food item used in a total different way!