Cavatelli with Sardinian meat sauce

On the radar:  cavatelli

Originally appeared in the February 03, 2011 edition of the Southside Times.

As I write this, local meteorologists are forecasting the potential arrival of a record-breaking snow-and-ice storm.  If the Doppler-radar prophets of doom are correct, then we may all be thawing out from a few days of vicious precipitation.  But no worries.  This recipe, cavatelli with Sardinian meat sauce, will help knock-off the chill.  More after the jump: (more…)

Pâté de campagne

A not-so passé pâté

Originally appeared in the January 13, 2011 edition of the Southside Times.

So, here we are:  mid-winter, and the season is showing its icy teeth.  But I’m content with being sequestered indoors, fine-tuning any neglected categories in my culinary craft.  More after the jump: (more…)

Scotch Eggs

Homemade pub grub

Originally appeared in the October 14, 2010 edition of the Southside Times.

When it comes to hearty snacks—recipes that sentimentally insulate us during chilly seasons—it’s hard to top Scotch eggs.

Picture the scene of a comfy, dimly-lit English pub:  patrons conversing over amber pints of ale, snuggly surrounded by dark, wood-paneled walls.  Now glance over by the bartender, at the large jar of pickled eggs resting on the countertop.  To be sure, there’s a rich history of egg-based appetizers in English-style pubs.  More after the jump:  (more…)

Published in: on October 14, 2010 at 5:11 pm  Leave a Comment  
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Yield:  12 servings:  4 ounces sauerkraut, 1 sausage, 7 ounces of pork per serving

  • 8 ounces bacon, medium dice
  • 12 ounces onion, medium dice
  • 1 ½ ounces garlic, chopped fine
  • 8 ounces Granny Smith apples, medium dice
  • 40 ounces sauerkraut
  • 4 fluid ounces dry white wine
  • 4 fluid ounces white wine vinegar
  • 1 pint of chicken stock
  • Sachet:  6 juniper berries; 3 bay leaves; 2 cloves; 1 teaspoon caraway seeds
  • 1, 4-pound pound boneless pork butt
  • 2 pounds smoked pork loin
  • 3 pounds red potatoes, peeled and quartered
  • 12 links of bratwurst
  • To taste kosher salt and cracked black pepper

1.  Preheat oven to 325°F

2.  Render the bacon fat in a sauté pan.  Sauté onion, garlic and apples in bacon fat without browning.  Rinse sauerkraut and squeeze out liquid.  As sauerkraut to the pan.

3.  Stir in white wine, white wine vinegar, stock and sachet.  Place the pork butt in the sauerkraut.  Cover and braise in a 325°F oven for 1 hour.

4.  Add smoked pork loin and the potatoes and braise an additional 30 minutes.

5.  Add the bratwurst and braise until all meats are tender and the potatoes are done (about 30 minutes).  Remove and discard sachet.  Season to taste with salt and pepper.

6.  Carve meats and serve with a portion of sauerkraut and potatoes.

Published in: on September 15, 2010 at 9:25 pm  Leave a Comment  
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