If you think about it, a hamburger is nothing more than a sausage without a casing. Once you accept this notion, you open yourself up to endless burger possibilities! I mean really, there are as many burger recipes as there are cooks. Everyone has their own little tweaks and a go-to recipe.
With that being said, I am not going to sit here and try to convince you this is a recipe for the best hamburger in the world — even though it is — because someone will undoubtedly draw a line in the sand, slap me with gloves in hand, and challenge me to a duel. It’s inevitable. Continue reading →
There are foods in each state that should be considered regional treasures. In Indiana the two that readily come to mind are breaded pork tenderloins as big as your head and biscuits and gravy. Here in my home state I have had lots of variations on both dishes. When it comes to biscuits and gravy though the variations only vary in what goes under the creamy sausage and peppery gravy. You can count on the gravy staying the same.
Now I have traveled. On my travels I have eaten in many mom and pop diners, hole in the walls, and everywhere in between and I have had subtle variations on the gravy. In New Mexico for example they use chilis. Still the base is a cream gravy.
There is a place on the outskirts of Nashville, TN called the Loveless Cafe and Hotel. I am sure it started as a mom and pop place but as it caught on, they make their own sausage, jams and biscuits by hand, with the Nashville stars it became busy. By the time I enjoyed a breakfast there the only star you might see was in one of the multitude of photographs on the wall.
Nevertheless the breakfast were good, a nice mix of rural Tennessee, and it didn’t take two seconds for me to know what I was ordering. They offered four different kinds of gravy for your biscuits and the one that caught my desire was the giblet gravy. It must run in my veins because I can’t not order a dish when it incorporates giblets.
So here is my Ode to Loveless. It is a spring dish, it is what we call Sunday brunch and it will channel your inner granny. You will be all the better for it.
1 quart homemade chicken stock or unsalted store bought
2 tablespoons flour, rice or wheat
2 tablespoons unsalted butter
1 bunch of ramps, white parts only, cleaned and chopped
1 each poultry heart, liver and gizzard, chopped finely
fresh ground black pepper
1. In a 2 quart heavy bottomed sauce pan melt the butter over medium heat. Once it is melted stir in the flour with a wooden spoon. Use a wooden spoon sometime metal will react with the pot and you will get a gray gravy. Constantly stir the flour until it begins to color. Once it is tan, keep stirring to avoid clumps, add the giblets and ramps. Stir some more.
2. Add the stock, be careful it will bubble and spit. Stir the gravy until it comes back to a boil. Reduce the heat to low and let it simmer until reduced by half.
3. Make the biscuits.
4. Taste the gravy and add salt and pepper to taste and stir to combine.
5. When the biscuits are done and the gravy hot, serve topped with chives.
If my extended family’s eating habits are an indication as to what the preferred meat was on my grandparents and great grandparents farm then it is obvious to me I come from a long line of pork eaters. It’s not as if this matters or that I need some sort of familial approval for my love of the beast because I don’t. I claim it as my heritage after all but I’ll just say it anyway for clarity, I…love…pork.
I love pork for its possibilities, its versatility, and most importantly, it’s flavor. From snout to hocks or bacon to ham there are more uses for the pig then any other animal I know and one of my favorite uses is as a seasoning. My definition and what I mean by seasoning is not simply tossing a couple of strips of bacon in with the green beans and calling it a day. No, the pork isn’t there for a cameo but instead has an important supporting role, one in which it could be nominated for an award.
Don’t get me wrong I enjoy a good pork dinner, something like Edna Lewis’s Boiled Pork (think Pot eu Feu) really floats my boat but as I try to reduce the amount of animal protein I consume I often look to the example of Italian ragus or Asian dishes where animal protein, quite literally, plays second fiddle to the grains or noodles on the platter. The pork is there to enhance and flavor the dish. Sure this is done for economy, just like adding bread or oats to meatloaf, and who doesn’t like save a few bucks or at the very least feed more mouths for the same price. Not only that but if you buy less quantity then you can afford better quality, at least this has always been my way of thinking.
When it comes to pork quality matters. If you buy pork that is enhanced with sodium triphosphate, a common practice at big box stores, it won’t caramelize very well and honestly the pork tastes bland. It is done to help the meat retain moisture but they add it because the producers have made pork to lean. If you buy pork with a little higher fat content you don’t need the moisture retainer. Not only that but when pork is raised in a more sustainable fashion it just taste better. It taste better because of what the animals eat. It is about the animals diet after all. I am all about how my food taste and if sustainability happens to be a byproduct then, wonderful. I mean when I bite into good pork it immediately transports me to my grandparents farm, sitting outside under a shade tree eating a farm dinner on a beautiful summer’s eve and it reminds me exactly how pork is supposed to taste.
Over the years I have had different fascinations with different types of cured pork. I mean the list of possibilities is big, you have bacon, ham, Tasso, Serrano, prosciutto, pancetta, guanciale all on top of any number of sausages. All used as seasonings and all just a few of the options that can confront you. The wonderful thing is there are many books that will teach you how to cure many of these products at home (Michael Ruhlman’s Charcuterie comes to mind) and many of the processes are surprisingly simple. In fact no special equipment is required other then a good sharp knife(which I don’t consider special equipment).
1. Lay your pork out onto a large cutting board. Cut the pork and pancetta into thin strips then into cubes. Spread the pork out so it is flat instead of in one big pile. It’s ok if it isn’t in one single layer you just don’t want a big pile. Place the palm of you hand, as shown in the picture, across the blade of the knife making sure to keep your fingers up and you hand flat. This will keep you from cutting your hand if the knife slips. So fingers up! What you are doing is creating a hinge of sorts because you want to keep the tip of the knife on the board and in doing so it lets you apply more cutting force. Run the knife through the pork several times and until you have minced it to a coarse mince.
2. Add the garlic cloves, parsley, a teaspoon of salt, a few grinds of pepper and the nutmeg. Mince the seasonings into the pork until you have a fine mince. Add the red wine vinegar and knead it into the sausage. Ball up the sausage, put it in a bowl and let it get funky in the fridge for an hour or two.
3. Start the polenta. I let my polenta cook for almost three hours. I was using an heirloom corn I grew last year called Henry Moore. It took a long time to cook but it was creamy beyond my wildest expectations. So take your time with the polenta, cook any bitterness out of it and let it do its thing.
4. When the polenta is close to being finished start the sauce by placing a large 12 inch saute pan over medium high heat. When it is hot add a glug or two of oil to coat the bottom of the pan. Brown the sausage. Once the sausage is brown remove it to a plate. Be careful not to burn the fond on the bottom of the pan. Add the onions and carrots and cook them gently until they just begin to wilt.
5. Add the tomato paste, dried thyme, rosemary, garlic and bay leaf. Stir until fragrant then add the white wine. Let the wine burn off the alcohol and then add the stock. Season and taste. Bring it to a boil and reduce it by half. Taste again and adjust the seasoning.
6. Add the sausage and peas. Heat until the peas are warmed through. Taste and adjust the seasoning. Add a tablespoon of chopped chives and parsley. Stir.
7. Spread the polenta on a platter, top with the peas and sausage, and serve.
It is shortly after all the present opening hullabaloo, when I look up from cutting peanut butter and jelly sandwiches in half, that I see the look on Vivian’s face. I catch a glimpse of disappointment in her eyes and it is very clearly the look of self pity caused by not getting everything she wants for Christmas.
I know exactly how she feels. I remember the first time I felt the same way. I also remember the shame I felt for being selfish and while I know which feeling is right at her young age, I am still not sure which feeling is worse.
Oddly, I guess with age I have come to have similar emotions about New Year’s.
For instance, each year when I take stock of myself in the time between Christmas and January 1st, I am always looking back in disappointment at the things I wanted to happen but didn’t, the things that went wrong, or the things that I will have to deny myself to make the coming year presumably better. It seems silly.
After all, it doesn’t take a rocket scientist to point out to me that I am a very blessed person, and really, I want for nothing. Well, I suppose I could stand to lose a few pounds, and proudly I have lost a lot this year, but a few more wouldn’t hurt. Even so, I don’t really need to deny myself. I just need to eat differently. Continue reading →
Paella to me is the ultimate one pot meal. It also is the time of year where I am not ready for a stew but want something more substantial than the usual summer fare. Paella is a great answer. Although paella is considered Spanish I think this one is more Mediterranean. I use Italian sausages but fresh chorizo would be good, the important part is that the sausage isn’t dry cured or it would just be drier in this case. I also use arborio rice, but you could use the Spanish version of this as well.
2 bell peppers
1/4 cup extra virgin olive oil
2 chicken legs, seasoned with salt and pepper
2 Italian sausages
2 chicken thighs, seasoned with salt and pepper
1 onion, julienned
1 fennel bulb, tops trimmed, core removed and sliced very thinly
1/4 cup garlic, peeled and thinly sliced
2 bay leaves
3 1/2 cups warm water
pinch of saffron, crumbled
3 Roma tomatoes, cut in half from top to bottom, and grated, large whole of a box grater, leaving the skin behind
1/4 cup dry white wine
2 cups arborio rice
1 1/2 teaspoon aleppo pepper
1 tablespoon flat leaf parsley, minced
2 tablespoons green onions, sliced into thin rings
kosher salt and fresh ground pepper
Sometime during the day or when ever you have time, turn a gas burner to high. If you don’t have a gas burner turn your oven to broil and place a rack at the highest level you can. Char the peppers, top, bottom and all on sides. The idea is to char or blacken the skin without cooking the pepper through.
Place the peppers into a container with a lid. Set aside for at least 20 minutes. Crumble the saffron into the warm water.
If you roasted them properly the skins will easily peel right off with out running them under water.
Peel, seed and core the peppers and then julienne them into thick strips.
Preheat the oven to 400 degrees. Place a 16 inch paella pan or a 14 inch saute pan over medium high heat. Add the olive oil and once it is hot add the chicken, skin side down, and then the sausages. Brown them thoroughly and then remove them to a plate. You do not want them to cook all the way through. They will finish cooking in the oven so you just want to brown them.
Turn the heat to medium and add the onion and fennel. Season them with healthy pinch of salt and pepper. Cook until they start to soften. Add the garlic, aleppo pepper and bay leaves, once fragrant add the white wine and grated tomatoes and cook for a minute or two letting the alcohol burn off. Add the saffron water and rice. Season again with a healthy pinch salt and pepper. Gently shake the pan to level out the rice. Place the chicken into the pan and arrange the red peppers around the chicken.
Bring to a boil, place the pan into the oven and set the timer for 15 minutes. Cut the sausages in half. Once the timer goes off add the sausages and place the pan back into the oven. Set the timer for 10 minutes.
Once the timer goes off remove the pan from the oven and place a clean towel over the top. Let the dish rest for five minutes, remove the towel and garnish with parsley and green onions, then serve.
The sausages used in this dish come from the book Charcuterie by Michael Ruhlman and Brian Polcyn and is a book I highly recommend if you want to make sausage and any charcuterie in general. Pictured at left are trays of home made ricotta cavatelli. The essay The Great One that generated this recipe can be found and read at foodquarterly.
Chicken Basil and Tomato Sausage with Cavatelli
6 sausages, Italian sausages would be great too
3 onions, peeled, halved and julienned
9 large garlic cloves, peeled and chopped, about a 1/2 cup
36 ounces strained tomatoes or sauce
1 tablespoon double concentrated tomato paste
kosher salt and fresh ground pepper
1/4 cup cream
a handful of fresh basil
1 1/2 lbs of fresh cavatelli or dried gemelli pasta
lots of grating cheese of your choice, parmesan, romano etc.
1. Place a 4 quart pot over medium high heat and add good glugs of olive oil, a little more than just coating the bottom of the pan. When it is hot add the sausage and sear it until is is deeply browned but take care not to over heat it and split the sausage casings. Remove the sausage to a platter.
2. Add the onions to the pot, season them with salt and pepper, and let them cook until they become tender then add the garlic. Cook the garlic until it becomes fragrant and then add the tomato sauce.
3. Bring the sauce to a boil and then reduce it to a simmer. You will want to stir it occasionally so it doesn’t stick to the bottom and burn. You want the sauce to reduce slowly and the sugars in the tomatoes to break out and concentrate. Season the sauce with salt and pepper and taste. Let the sauce simmer for 1 1/2 to 2 hours. What I call mato gum will form on the sides of the pan and the sauce will be thick. Add the cream to the sauce, stir and raise the heat a little to get the sauce good and hot. Be careful with the sauce though it will burn easily at this point because of the concentrated sugars. You can either add the sausage back to the sauce or you can finish cooking them in a 400 degree oven.
4. Bring a large pot of salted water to a boil and cook the pasta according to the instructions. When it is done, strain it and put it into a large bowl and toss it with the tomato sauce. Plate it, dress it with the basil, sausages, cheese and serve.