Mustard-beer butter

Mustard beer butter goes well with grilled pork and pork products, especially sausages. That’s not to rule out grilled chicken or fish. Unwrap the roll and cut it crosswise into ½ inch thick slices. Place a slice on the hot grilled food.

This recipe will go great with sausage! What can be a better combo? This recipe brings together sausage, mustard, and beer! To reinforce the mustard flavor use three types: seed, powder, and prepared. The choice of the prepared mustard is up to you, a French mustard will give you a different flavor than a honey mustard … pick your choice. It will make for a great combo either way!

Ingredients:

  • 2 teaspoons yellow mustard seeds
  • 2 teaspoons black mustard seeds
  • ¼ cup finely chopped shallots
  • ½ cup dark beer
  • 2 teaspoons wine or distilled white vinegar
  • 2 teaspoons mustard powder
  • 2 tablespoons prepared mustard, or more to taste
  • 8 tablespoons (1 stick) salted butter, at room temperature
  1. Place both mustard seeds, the shallots, vinegar, and beer in a small saucepan and bring to boil over high heat. Reduce the heat to a medium and simmer until most of the beer has evaporated and the mixture is thick and syrupy. for 6 to 8 minutes. Remove the pan from the heat and cool to room temperature.
  2. Place the mustard powder, prepared mustard, and butter in a mixing bowl and stir or whisk until light and fluffy. Stir in the mustard-beer mixture. Correct the seasoning, adding more prepared mustard or vinegar if needed.
  3. Wrap, roll, and store the butter . this will make about ¾ a cup and will serve up to 12 people.
Posted in Recipe

How to properly light a grill

Before you can actually grill, you need to know how to light a grill safely this is a procedure that may be daunting although it looks simple.

Charcoal grills

My favorite (also better for the environment) way to light a charcoal grill is to use a chimney starter, an open metal cylinder with a wooden handle and a grate in the middle to hold the coals. You can buy a chimney starter at a grill shop or well stocked hardware store- purchase the largest one you can find. Chimney starters have considerably advantages over traditional ignition methods. The coals light evenly all at once and you don’t need any lighter fluid, which can give your food a petroleum taste

Place one or two crumpled sheets of newspaper in the bottom section of the chimney starter and your charcoal in the top. (or instead of newspaper use one or two paraffin starters) place the chimney on the bottom grate of the grill, light the paper, and stand back. First, you’ll see a thick coil of black smoke, than flames; the coals will glow red in 15 to 20 minutes. Holding the starter by the handle, dump the coals into the grill and rake them into the desired configuration, following the instructions below.

You should use natural charwood, also known as lump charcoal, craggy black pieces of pure kilned wood that lack the chemical binders and coal dust found in commercial briquets.

Another good fuel to use is hardwood. Hardwood is good for grilling, including hickory, oak, pecan, apple, and mesquite. Place the hardwood chunks in the chimney starter and light as you wood charcoal. The embers will glow red in 10 to 12 minutes. Get ready for some of the best grilling you have ever tasted.

Gas grills

To light a gas grill, follow the manufactures instructions. Most gas grills have electric ignition devices these days. You simply turn on the gas and push a button. Always leave the lid open when you when you light a gas grill. If you don’t, you run the risk of a gas buildup under the lid, which could literally explode like a bomb. Make sure all of the desired burners are lit by holding your hand over them before you close the lid.

Posted in Articles

Sausage, pepper and pasta!

For this recipe pick you favorite type of pasta, and sauce!

Ingredients

  • 1 red pepper
  • 1 clove of garlic
  • Fresh rosemary
  • 1 pound Italian sausage
  • ½ pint Heavy cream
  • Parmesan cheese
  • 1 loaf of French bread
  • Olive oil (if you want)
  • 1 box of pasta
  • 1 jar of tomato sauce

Take the French bread and wrap it in foil. Then put it in the oven at 350 degrees. Just leave it, by the time you are done it will be nice and warm. Now you are to cook the sausage. I prefer a mild sausage. Put it into the pan and chop it up as it is cooking. Once it is simmering you can use the spatula to break it up. Keep the lid on, as it tends to spray around.

Now that the sausage is cooking, cut the red pepper. Make sure you cut out the middle part. Cut it into thumb sized pieces. Then check out the sausage, you want all nice little pieces. Then put some paper towels onto a plate and add the sausage onto the plate.

Now take the garlic clove and chop it up. Then get the pasta started. Get a deep pan and fill it up. Get the water boiling and add some salt. Once it is boiling, pour the pasta in the pan. Cook the pasta. Now you set the sauce. Take a frying pan; you may use the same pan that the sausage was in, and add some of the olive oil. Place the garlic in and allow it to sizzle. Then add in the red peppers. Don’t let them get mushy, once they are a bright red, add in all of the sausage again. Let it simmer for a bit. Then pour in the entire can of pasta.

Next add in the cream, you may not have to add it all in. all you want to do is flavor it and change the color. Then get the rosemary, take the scissors and cut it into there. The last thing for the sauce is to grate in some fresh parmesan, you don’t need to much. Stir it up and you have made the pasta sauce. Then check on the pasta, pull out the bread, and you are ready to go.

Posted in Recipe

Smoked Bratwurst sausage

Ingredients :

  • Smoked sausage 1 pound and a half
  • 1 head of cabbage
  • Bacon strips – not necessary
  • Potatoes, any kind
  • 2 green peppers
  • One onion
  • ¼ ounce of chopped chilies
  • ½ teaspoon thyme
  • ½ teaspoon basil leaves
  • 32 ounces Chicken broth (you may make your own or buy it at the store)

Chop up the sausage, the cabbage, and the bacon. Then chop up the potatoes, any way you want, they may be skinned or not. Fry up the bacon in a skillet. Once the bacon are nice and crisp, put it on a plate on top of a paper towel. Save the grease from the bacon. You do not have to do this, you may chose to use regular oil or butter. The bacon grease just adds extra flavor.
The next thing you want to do is take and chop the two green peppers and the onion. Chop them any way you want. Then place the sausage peppers and the onions into the skillet that the bacon was in, with the bacon grease. This will give it some nice flavor. Let it simmer and cook for about two minutes. Do not allow it to fully cook because that sucker is going into the crock-pot!

Now we are ready to put it all together. Place the cabbage into the crock-pot. On top of it, place the sausage, onions, and pepper mixture. Then add in the potatoes. The crock-pot will be pretty full, make sure you mix it all up in the crock-pot. Then add in the chopped chilies. Then put in the thyme then put in the basil leaves. Last but not least, put in the chicken broth. Then cover and stet the crock-pot onto high heat. Make sure you plug in the crock-pot or it will never cook ( just teasing) It will take about four or five for that sucker to cook! Once it is cooked, enjoy! Eat it

Posted in Slow Cooker Recipe

Inadequate cooking and food born illness

The third most common type of food borne illnesses in the United States is inadequate cooking. Food must be cooked properly to ensure proper destruction of harmful microorganisms. Cooking temperatures are divided into three temperatures: 145, 155, and 165 degrees Fahrenheit. Whole muscle and intact: beef, pork, veal, lamb, as well as eggs and fish must be cooked to a minimum of 145 degrees. All ground beef, pork, veal, and lamb, as well as injected meats must be cooked to 155 degrees. All poultry, stuffed meats, and stuffing containing meats must be at 165. When reheating foods, you must remember that reheating is different than cooking, and all of these foods must be heated to 165 degrees or more. Using a thermometer is the only way to make sure that the temperatures is right.

The fourth most common risk fracture for food borne illnesses is cross contamination through contaminated equipment. This is the transfer of disease causing organisms from a raw food to a ready to eat food. Some tips to prevent this: always wash hands, cutting boards, dishes, and utensils with hot and soapy water. Many people believe that all they need to do is wipe a sanitary cloth over the surface. This is not a proper way to clean, as they do a poor job of removing debris and such, you need to wash the surface before you sanitize. One important type is to use separate cutting boards for the raw and coked meat. Never place cooked meat on the same plate that held the raw food. Make sure that all raw foods in the refrigerator are wrapped to prevent leaking of juices. Store raw meats in the refrigerator according to their coking temperature : ready to eat foods should be stored above all raw meat, everything that requires a temperature of 145 degrees should be stored above those that require 155 and those that require 155 should be placed above 165. finally, sauce used for marinating should be discarded unless it is boiled before applying to the cooked meat.

Posted in Articles

Sausage and egg casserole

If you are expecting a group of people for brunch tomorrow, this recipe is for you. It will feed up to 8 people or fewer with leftovers.

Ingredients:

  • 1 pound of Italian sweet sausage
  • 1 half cup of chopped shallots
  • 2 garlic cloves
  • 1 half cup of oil packed sun dried tomatoes
  • 4 tablespoons of fresh parsley
  • 5 large eggs
  • 3 large egg yolks
  • 1 cup of half and half
  • One cup of whipping cream
  • One cup of whipping cream
  • 2 cups of grated mozzarella cheese
  • ½ teaspoon of salt
  • 1 tablespoon butter

Equipment: one 9x13x2 inch baking dish, one nonstick fry pan, knife, cutting board, measuring cups, mixing bowl, and a whisk

  1. Start by preheating the oven to 375 degrees, and smear 1 tablespoon of butter on the glass baking dish.
  2. Peel and chop the shallots, peel and mice the garlic, and drain the sun dried tomatoes on a paper towel (they too need to be chopped), chop the parsley.
  3. With a knife cut the sausage castings lengthwise and just peel them off. Set this aside
  4. Preheat the nonstick pan to medium heat, and fry the sausages until they are brown and cooked through. This will take about ten minutes. Be sure to keep breaking them up into small pieces with the back of a fork.
  5. Add the shallots and the garlic to the pan and continue to cook for another three minutes.
  6. Now add the sun dried tomatoes and half of the parsley, save the rest for later. Give everything a stir for about a minute.
  7. Spread this mixture into the prepared baking dish. If you want you could do this ahead of time, and cover and refrigerate until tomorrow.
  8. Next we separate the eggs. We break open the egg and let the white part slip into a bowl, as you put the yolks into a large bowl. You can freeze the white part for later omelet use. Then add five more whole eggs to the bowl. Add the half and half, whipping cream, and whisk everything together.
  9. Then add 1 ½ cups of the cheese, and the salt. Blend this all together really well.
  10. Pour the egg mixture over the sausage mixture and sprinkle the remaining cheese and parsley over the top.
  11. Bake this for about thirty minutes or until the top is golden brown. When you insert a knife into the center, it should come out clean.
Posted in Recipe

Horeseradish Sauce

There are many good things about this recipe. For one thing, if you have a cold, this recipe will blast you right back to health. On the other hand if you have a delicate sense for spices, this will tear you up. This will actually take about 15 minutes to make, but you will need a few hours to allow the mustard seeds to soak and cool, but its well worth the time spent.

  • ¼ cup yellow mustard sauce
  • ¼ cup brown mustard seeds
  • ½ cup white wine vinegar
  • ½ cup dry white wine
  • 3 tablespoons hot water
  • 2 teaspoons coarse salt
  • 2 teaspoons light brown sugar
  • 1 teaspoon freshly ground black pepper
  • 2 ounces fresh horseradish root, peeled and cut into ½ inch pieces
  1. Combine the yellow and brown mustard seeds, vinegar, wine, and hot water in a non-reactive saucepan and bring to a boil, over high heat. Remove the pan from the heat and cool it to room temperature. Soak the mustard seeds at room temperature until soft, for an hour
  2. Transfer the mustard seed mixture to a blender or food processor and process to a coarse puree. Transfer the puree to the top of a non-reactive double boiler or to a non-reactive saucepan sitting in a sauté pan of simmering water. Add the salt, pepper, and brown sugar and cook, stirring often, until thick and creamy, for 15 to 20 minutes. Don’t worry if the mixture is not as thick as typical commercial mustard, it thickens when it cools. Remove the pan from the heat and let the mustard cool to room temperature.
  3. Place the horseradish in a food processor fitted with a chopping blade and finely chop. Add the mustard and process to mix. Transfer the mustard to a large jar, cover, and refrigerate. The mustard will keep for weeks.
Posted in Recipe

Amazing barbecue sauce

Serve this off-beat sausage with barbecued chicken, pork, or shrimp. Its sweet but not too sweet! You could slather this stuff on with sausages to make a great meal

How much would you pay for the worlds greatest barbecue sauce? Would it be a sauce worth killing for? Not to over-exaggerate or anything but this sauce may well be the best out there! It’s a sure fire hit! And that may be pun intended. This recipe has been adapted from rich apple cider, mustard, coffee, and beer barbecue sauce .

Ingredients:

  • 2 cups apple cider
  • 1 bottle ( 12 ounces) dark beer
  • 1 ¼ cups ketchup
  • ½ cup balsamic vinegar
  • ½ cup honey mustard
  • ½ cup yellow mustard
  • ½ cup grainy meaux-style mustard
  • ½ cup honey
  • ½ cup molasses
  • ½ cup cane syrup
  • 1/2 cup brewed coffee
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tobacco sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon celery salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground coriander
  • 1 habanero chili, seeded and minced
  • Coarse salt ( kosher or sea)to taste

Combine all of the ingredients in a large, heavy, non reactive saucepan and stir or whisk to mix. Bring the sauce to a simmer over medium heat. Continue simmering, uncovered, until thick and richly flavored, about thirty minutes, stirring from time to time. Use right away or transfer to a jar, cover, cool to room temperature and refrigerate. This sauce will keep for many months. This recipe will make about 9 cups. Use it well, its one of those to die for recipes! Something you can’t buy at a store.

Posted in Recipe

How they make sausage boudin

Sausage comes from the Latin word salsus meaning to salt and preserve. Back in the good ol’ days before refrigeration, it was one of the few ways people kept their meat preserved. Now a days there are thousands of different kinds of sausage. It’s very popular in all quarters of the world. Even though we now have refrigeration, people still continue to make the stuff. When they make it down in Cajun country they call it Boudin, and shove things like liver and other unmentionables inside an intestine. Its pretty interesting stuff! They use rice and onions as well as meat parts to make the sausage. This type is sausage is traditionally Cajun, but its also French, Belgian, Creole, and Canadian. In the United States, you’ll be able to find more classic versions of the dish in the heart of Louisiana.

The fist step in making it is to take and boil liver in a cook-pot. The liver is boiled in a burlap sack to keep it from breaking apart. They boil the liver along with regular porkmeat .White rice and yellow and green onions are also essential ingredients for the Boudin. The pork meat and the liver are grind up, and the broth that the meat was boiled in is added to the sausage mix for flavor. All of the sausage ingredients must be thoroughly mixed. They are then all placed into a water cylinder. A casing is then slid over the sausage maker. Now the Boudin is made just like any old sausage. Once it is finished making. It is held up and hung to dry.

Posted in Articles

Smoked Beer Brats

Smoked beer brats – this is a rather simple dish, and if you have never had bratwurst before, you don’t know what you are missing.

Ingredients:

  • Onions of your choice (the amount depends on the number of brats your cooking)
  • Good ol’ German beer
  • Brats, any kind – veal, pork, traditional German, even hot dogs.
  • Olive oil

Slice up some big sweet onions. You may use a Spanish onion, whichever you like. Then cut the onion into ¼ inch slices. Then get the black iron pan and place it over the grill, add in some olive oil. Place the bratwurst on the black iron pan. You don’t want to cook the sausages through, just sear them, and get a nice browning through them. Its pretty easy. Then add the onions into the black iron pan. Cover the brats with the onions. Then throw the German beer onto the onions and the brats. Just pour enough to cover the bottom of the pan. You don’t want to boil them , just steam. Then remove the pan off the hot coals. And add some chunk hard wood to the grill and put the lid on. Close the vents, we want to cook them nice and slow. After about a half an hour, with the grill on a 200 degrees, you will see that the brats are nice and brown. Now what you want to do is place the brats onto the grill. Now that they are on the grill, you may also want to place your sandwich bread on the grill too. Once the brats have been grilled to a nice texture, you are ready to enjoy them. Of course, there is the preferred way of serving them, with some nice sauerkraut, potato salad, relish, mustard ketchup …. Good ol’ fashioned American style toppings on a German dish.

Posted in Recipe
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