American Spicy Breakfast Sausage
16 ounces (450 g) ground pork, or beef/pork (Rinder-,Schweine Hackfleisch)
1 teaspoon salt
1.5 teaspoon cayenne pepper (Cayenne Pfeffer)
1/4 teaspoon rubbed sage (rieb Salbei, a fine grind)
1/4 teaspoon fresh coarse ground black pepper (schwarzer pfeffer)
1/2 teaspoon crushed red pepper flakes (Paprika-Flocken Not sure if this translates right)
1/4 teaspoon coriander (Koriander)
1/4 teaspoon msg
1/2 teaspoon crushed red pepper flakes (Paprika-Flocken Not sure if this translates right)
1/4 teaspoon coriander (Koriander)
1/4 teaspoon msg
Simply mix the ingredients into the ground meat and fry. Be careful to mix thoroughly. We prefer the beef/pork mix, it's very lean at our market. Note that this is very spicy and good for southern biscuits and gravy (Robin's specialty.)
Kung Pao Chicken with Spaghetti (like the one at california pizza kitchen)
The Sauce
1 1/2 cup chicken stock or 1 1/2 cup vegetable stock
3 tablespoons cornstarch
3/4 cup soy sauce (Low Sodium)
1/2 cup dry sherry
3 1/2 tablespoons red chili paste with garlic
1/4 cup sugar
1/4 cup dark brown sugar
2 tablespoons red wine vinegar
2 tablespoons toasted sesame oil
Coating
2 egg whites
2 tablespoons cornstarch (or potato starch, I couldn't find corn starch here)
1/2 teaspoon salt
PASTA
1 lb spaghetti
1/2 cup olive oil, plus
1 lb boneless skinless chicken breast, cut in 3/4-inch cubes
1 cup unsalted dry roasted peanuts
1/4 cup minced garlic
3 cups coarsely-chopped scallions, greens and whites
Directions
Combine stock and cornstarch in a medium sauce pan, adding corn starch a little at a time and whisking to prevent lumps
Add remaining ingredients
Bring to a boil and them simmer until thick
Combine coating ingredients and place in a large plastic bag.
Set aside
Bring a large pot of lightly salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 10 minutes.
Meanwhile, in a large nonstick frying pan over high heat, heat the olive oil for about 1 minute. Add the chicken pieces to the Egg White-Cornstarch Mixture and toss to coat them. Taking care to avoid splattering, add the coated chicken to the pan and cook like a solid pancake until the egg mixture sets; then, using a large spatula, carefully flip the chicken pieces over together and, with a wooden spoon, gently separate the pieces.
Gently stir the roasted peanuts into the pan. As soon as they darken in color, after no more than 1 minute, stir in the garlic and scallions. Once the garlic begins to brown, after no more than 30
seconds, add the Kung Pao Sauce and toss and stir to coat the ingredients.
When the pasta is ready, drain it well and, in a large mixing or serving bowl, toss it thoroughly with the sauce. Serve family-style or transfer to individual serving bowls, arranging the chicken, vegetables, and peppers.
Ingredients:
4 chicken breasts
2 Cups water
Salt (to taste)
Ground Cumin
Chili Powder
Black Pepper
Garlic Powder
4-8 cloves of Garlic, diced (optional)
2 Cups fruit juice, the weirder the better. (you can omit this.)
The key to good carnitas is that they're cooked for a looooong time. And they're twice cooked. And they are a little tart. Ok, that's three keys.
Put the meat in a pot and season to taste. Add 2 cups water. Sorry there are no specific measurements for the seasonings, you're gonna have to wing it.
Cook for 2 hours at 325 degrees until the meat is done. If the water cooks off, add another cup.
Chop the meat into cubes or loosely shred. I prefer it shredded so there are more crispy bits (see below.)
Make up two cups of your favorite juice. The safe ones are orange or pineapple. I like passionfruit or guava. A syrup is better.
Add the meat back into the pot, and pour the juice into the roaster (over the meat.) This also has the advantage of deglazing the pot and getting the good juices out. Add the garlic.
Cook at 325 degrees for an hour or two. Stir occasionally . The liquid will cook down. I prefer it to cook away altogether, myself, but if you want your carnitas a little wet, stop sooner.
Take the meat and put onto cookie sheets in a single layer. Broil for 5-10 minutes until carmelized and brown. Watch it carefully, there's a fine line between brown and burned.
They should look something like this:
Eat with tortillas, refried beans, rice and salsa.
Speaking of Salsa:
Simple Blender Salsa
2 (14.4 ounce) cans diced tomatoes
1 jalapeno chile, seeds and ribs removed (or canned is fine, use to taste)
1/2 yellow onion, quartered
1 tablespoon fresh lime juice
salt to taste
Directions
Pour 1 can of tomatoes into a blender, and add the jalapeno pepper, onion, cilantro leaves, lemon juice, and salt. Blend until fairly smooth. Pour in the second can of tomatoes and blend briefly. Adjust seasonings to taste by adding more lime juice and salt. Let the salsa rest for 1/2 hour before serving to allow the flavors to blend.
1 tablespoon fresh lime juice
salt to taste
Directions
Pour 1 can of tomatoes into a blender, and add the jalapeno pepper, onion, cilantro leaves, lemon juice, and salt. Blend until fairly smooth. Pour in the second can of tomatoes and blend briefly. Adjust seasonings to taste by adding more lime juice and salt. Let the salsa rest for 1/2 hour before serving to allow the flavors to blend.
That's it for today. Next time, I'll post my recipe for Goulaschsuppe, Beef Stroganoff, and a few others.
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