Brussel Sprout Summer Salad

This is a riff on the classic Broccoli Salad, without the sugar and add mustard.  Because mustard goes with everything Brassica. 

Brassica?

I had a but a small quantity of Broccoli and a larger amount of Brussel Sprouts, and guests en route.

1+ LBS (500g) Brussel Sprouts

4 strips ~ 1/3 LB (150g) of thick cut American or streaky bacon, cooked and diced

1/2 C ~ 4 oz (125g) of Good Cheddar Cheese, freshly grated.

2-3 TBS (30-45ml) of mayonaise

1-2 tsp (5-10ml) of Dijon Mustard (preferred: Trader Joes)

1-2 TBS (15-30ml) of Cider vinegar (optional) 

2 TBS (30 ml) Pezneys Northwoods Seasoning (subsitiute Cajun Seasoning)

2 TBS (30 ml) Olive Oil 

1 tsp (5ml) garlic powder to taste

Black pepper to taste. No salt should be needed b/c Bacon+Cheddar+Seasoning)

If the Brussel Sprouts are the size of my thumb, quarter them, if they are smaller, halve them.

Toss the Sprouts in the oil and seasoning.  Roast the brussel sprouts on a sheet pan for about 5-6 minutes in a convection oven at 400f (200c) until they are tender but still firm in the center.  This may take a little longer in a regular oven.  Test with a fork.

Once the sprouts are warm, but no longer hot, put them in a bowl. Add the rest of the ingredients and stir with a spoon until thouroughly mixed.

Serve Chilled.

Optional ingredients:  Raisins; Cranberries; Nuts, Seeds.

My guests arrived, extended family, from France by way of Denver, CO. Their enthusiam for this dish was flattering.  It was a delicious complement the soy bourbon marinated London Broil.

 

 

Rutabaga: Swedes and Tatties Smash

 My better half has been diagnosed pre-diabetic.  Time for a lot of menu changes.  Out with the starch in with the veggies. I've been working on this for years... But I love potatoes, pasta and corn.   Rice, meh.

In the UK Rutabagas are also called Swedish Turnips or Swedes.  I have no idea where I read that but I love Rutabagas and all things Brassica.  I think Rutabagas are related to cauliflower and mustard, and those are genus Brassica.  I could look that up and be correct but the stream of conciousness is flowing freely now.

I think potatoes are Tatties.  Hence Swedes and Tatties. Basically a lower carb replacement for Mashed Potatoes.

4 LB Rutabaga 1/4" dice
1 LB Potato 1/2" dice
1 Large carrot chopped
1/2 onion diced
4-6 cloves of garlic, smashed.

Boil all of the above until fork tender, drain. reserve some water if needed to thin the smash. using a hand masher or imersion blender smash to desired consistency. 

1/4 cup  butter
1/4 cup sour cream
1/4 cup Good Cheddar (grate yourself for better flavor)  
    Adams Reserve, Cabot Reserve, Cathedral City, Dubliner
1-2 tsp herbs du provence
1-2 tsp salt to taste
1 - 3 tsp garlic to taste
1/2 - 1 tsp ground pepper to taste

Blend all of the above into the smash, increase ingredients to taste. 

I didn't say it was healthy, just lower in carbs 

Shepherd's Pie 2014 St Patty's with Lamb

Shepherds to not shepherd cattle. They herd sheep...  Also, I prefer a meat based gravy to the tomato based sauce.  In a hurry, I'll use jarred gravy, rather than tomato paste / sauce.
It makes for a totally different flavor.

2 Lbs Lamb
1 + 1/2 chopped onion (about 1+ cup)
1/2 Lb Carrots sliced thin (about 1 c. chopped)
1/2 Lb Frozen Peas  (about 1 c. chopped)
4 cloves of garlic
1 C Beef broth (I could not find my frozen lamb stock, I must have used it all.)
2 TBS Worcestershire
1 TBS oil.
1 -2 TBS flour
1/2-1 tsp salt, 1/2-1 tsp pepper, 1/2 tsp rosemary, 1/2 tsp thyme

5 Lbs Potatoes (Only used about three, but leftover mashed, mmm)

1 C Half and Half or Milk

1/4 C Sour Cream

1 Stick of Sweet Butter

1/2 tsp salt

1/2 C grated Cheddar cheese

Preheat oven to 400

Peel and chop the potatoes into 1/2-1" cubes.  Boil in salted water.

Brown the lamb in oil, adding all the spices including Worcestershire sauce.
Remove lamb from pan with a slotted spoon when browned.
Saute the onion and carrots 3 minutes in the leftover juices/oils. Add the garlic, 1 minute more.
Add back the meat, sprinkle in the flour, coating the meat, cooking it and thickening the sause
Add beef broth (use the leftover potato water to make a thicker beef broth from base.)
Simmer until sauce thickens.

Mash the potatoes adding salt, butter, half and half, sour cream, until smooth and creamy.

Place meat filling in casserole.
spread the potatoes over the meat filling
sprinkle with grated cheese.

Bake 20-25 until browned.

Crab, Bacon & Cheddar Dip

1 LB Crab (Special Refrigerated)
1 LB Cream or Neufchaftel Cheese, softened (2 blocks)
1/2 LB Bacon
1/4 LB grated Cheddar Cheese
1/2 C grated Parmesian Cheese
1/4 - 1/2 C Sour Cream to adjust creaminess
1 TBS Mayonaise
1 TBS Prepared Dijon Mustard
1-2 shallots diced
1-2 cloves garlic diced
1 TBS Bayou Blast or Crab Seasoning (I find crab seasoning too salty)
   http://meatloaf4moose.blogspot.com/2012/10/spice-blender.html
2-3 Tsp Worcestrshire Sauce

Mix all ingredients in a large mixing bowl, except crab, bacon, shallots and garlic
Cook Bacon on med heat until crispy, cut into 1/4" strips crosswise, mix into bowl
Pour off most of the bacon grease, reserving 2-3 TBS in pan, reduce heat to med-low.
saute shallots until translucent, add garlic saute another minute
mix contents of pan into bowl (including the grease)
fold in crab meat
heat at 300 for 20-30 minutes until bubbly

top with bread crumbs for a modicum of class, heat 5 more minutes.