Kate's Turkey Patties (croquettes)

I wanted Turkey Croquettes from the Thanksgiving leftovers, and asked Kate if she would make them, since they are sort of like Swedish meatballs (not really at all) and she makes the BEST Swedish meatballs, using an old family recipe from her Swedish grandmother.  So I sent her a recipe I found online "The Best Turkey Croquettes which are sort of like Swedish Meatballs, but aren't really like Swedish Meatballs at all, especially if you decide to flatten them and make them more like Crabby Patties."  She discarded the recipe and found her own, which, to her credit, she then modified... And it was fantastic.  The kids loved it and she made more to freeze.  Oh yeah... 


2 C. cooked turkey

1 C milk

1 C. soft bread crumbs (made from 5 pc fresh bread: freeze for 15 min & crumble)

1/4 C. butter

1/4 C. flour

1/2 tsp. salt

1/4 tsp. pepper

1/2 small onion minced 

2 tsp. Worcestershire sauce

Dredge & Batter:

1/2 C. flour

3/4c dry bread crumbs (use half panko/ half plain bread crumbs in a can)

1 egg, slightly beaten

Vegetable oil - 1" deep in skillet/ frying pan

Melt butter in large saucepan. 

Stir in flour, salt, pepper, and onion. 

Slowly add milk and Worcestershire sauce. 

Cook over medium heat, stirring constantly, until thick and bubbly (this take a little while, but it will happen). Remove from heat. 

In a large bowl blend sauce, soft bread crumbs and turkey. 

Cool mixture in freezer for about 15-20 min.  

Shape into 8-10 patties - (patties are easier to put on a roll or a bun.) 

Roll each lightly in flour; dip in egg and roll in bread crumb mixture. 

Fry in 1 inch of oil until golden brown (takes about 3-4 min a side). 

Put on paper towel to cool & drain oil.  

Roasted Pepper and Garlic Carrott Soup

The best thing about soups, stews and chili is having the time to blog it while it is fresh in the mind, rather than trying to re-create the ingredients after a hearty meal when one just wants to read gawker and be netertained.  "netertained:" that was a typo but so apropos.


4 Roasted Garden Grown Red Peppers  (abt. 1/2 LB, prob abt 1-1.5 factory farmed peppers)
4 large cloves of Roasted garlic
4 smallish garden grown carrots - sliced  (abt. 1-2 store bought carrots)
4 C Chicken Stock.
1 med. store bought shallot - sliced
1 really big store bought boiling potato (i.e. red, yukon gold, NOT Russett or Eastern White)  
     Find Potato Info link
1/4 C white wine
1/4 C grated hard Italian cheese (i.e. pecorino or romano)
1 TBS Butter
1-2 TBS vegetable (light olive) oil 
1 tsp Bouquet Garni 
1/2 tsp ea. Hungarian Paprika & Hot Hungarian Paprika 
1/2 tsp black pepper
pinch of salt

Split and de-seed peppers, flatten, arrange on baking sheet with unpeeled garlic.
Spread a light coat of oil over the peppers 
Roast under broiler for about 8 minutes, until pepper skins blackened.
Remove the paper from the garlic, and set aside 
Place peppers in a sealed container to steam for 10 minutes.
Remove the outer skins of the peppers and discard the skins. they should slide off. mostly.

Sautee the shallot, carrots and herbs/spices in butter until soft, about 4-5 minutes.
Deglaze the pot with wine, add broth, peppers, potatoes and garlic.
Bring to boil, reduce heat and simmer for 30 minutes.
Add cheese.

Stick your wand in the pot and rotate until the soup is smooth and creamy -or- Using an immersion blender, blend until smooth 

This could also be made more delicious AND  unhealthy by adding a half cup of cream (or half and half) before blending, or sour cream on top.  But once you add the dairy, it will not re-heat well if you freeze.  

So I recommend that it be served ala Kate,  with sour cream on top.

Meatloaf Revisited

I finally revisited the namesake dish, and have a few observations.

1.5 LB Meatloaf mix or a combo of Beef/Pork
1 C Soft Breadcrumbs (definitely makes a difference)
1/2 med onion chopped fine  (1/2 - 1 C)
1 Egg
2 garlic cloves cut lg.
4-5 TBS BBQ sauce
2 TBS Milk
1 TBS Whole grain mustard
1 TBS Dijon Mustard
1 tsp Paprika
1/2 tsp Pepper
1/2 tsp salt
Top with strips of Bacon if available.

Preheat Oven.
Mix in Bowl, Place in Loaf Pan Bake at 350 for 1 hour.

Soft breadcrumbs are better than broken crackers which are better than commercial breadcrumbs.
The quantity of sauce here 8 TBS = 1/2 cup did not over power the flavor of the meat.  I often add too much mustard/BBQ sauce.  Add another TBS.
MISSING: Wocestershire Sauce and Steak Sauce!
No milk flavor. I like a little hint of milk, but I am beginning to think that it is not right for these flavors.

Gravy 
I also meant to take 2 TBS of raw meat and brown / crisp it in a pan to make a base for gravy.  Since I forgot to do that I will try it with the leftover grease and some cooked meat.

meat
pepper / paprika
grease
onions
mushrooms
flour
deglaze with broth
thicken

Spice Blender

To keep track of all my home blended spice blends.

First one I ever copied was Emeril's Essence or "Bayou Blast":
http://www.emerils.com/recipe/1806/


2 1/2 tablespoons paprika  
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme


It's very tasty, but  next time I am going to try this Cajun Spice recipe: 
http://www.gumbopages.com/food/creole.html

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano leaves
2 tablespoons dried sweet basil
1 tablespoon dried thyme leaves
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
1 tablespoon celery seed
5 tablespoons sweet paprika

More to follow.

Why Blog...

I started this blog 5 and a half years ago, as a tribute to my step father, Moose, and as a way to keep track of my culinary adventures.  Also to have recipes handy when I was at someone else's house cooking.

After I was divorced, and feeding two boys, I realized 1) how much my step father loved us and 2)  how much I regretted not learning from him.  He was a wealth of knowledge and wisdom that I miss to this day.

Part therapy, part legacy, part notebook, I started this blog.  If my sons ever want my recipes, most of them should be here.  

Things have changed quite a bit since I started this Blog.  I'm re-married and now a step father in my own right.  Being a step father is a different experience, and again, the wisdom Moose gave me has made me a better person and hopefully a better step father. 

Currently the boys are 14 and 11, so they were 8 and 6 when I started.   Now I have four son, aged 16, 15, 14 and 11.  And a wonderful wife who says things like "I didn't like until you made it for me.  

I have also decided to atone for my past sins by teaching my sons to cook.  It will make them better people, and better able to compete in the world.  There is an amazing amount of physics and creativity in the kitchen.  I have been amazed and pleased by their cooking, and there choice of food.  Hungarian Paprika Chicken with fried dough, Weiner Schnitzel, Shrimp Scampi, Pizza from almost scratch.  Who knew that teens had such well developed palettes, given the opportunity and encouragement?  Food is love.

When I first started this blog, this was my profile.  Now it is time to change it.

Moose was my step-father.  He cooked for 5 of us, and we were never hungry. He made the best meatloaf, and convinced me dog food was his secret ingredient.  He died July 1, 2005, and I told the story about my first dog food meatloaf when I eulogized him.  Here's a hint, he was pulling my leg...

and now...

This blog is a tribute to my step-father Dave Oyler, aka Moose. Cooking is love.  He inspired me to cook and to be a father, by example.  One of my few regrets is that I did not  seek to learn how to cook with Moose.   Now that I am a father, I am actively teaching my sons to cook... and all that follows.

Cajun or "Brown" Jambalaya

I have finally learned that there are two kinds of Jambalya.  The kind with tomatoes and often shrimps, of which I have been most familiar.  Jambalaya with tomatoes is called Creole Jambalaya, and then there is the kind without tomatoes, and often without the trinity, called Cajun or "Brown" Jambalaya.  

Apparently the Creole is served in NOLA, and the Cajun is served farther out from the city.  I really need to get down to Louisiana, and Mobile too.

And I love them both...

Cajun Brown Jambalaya

1.5 LBS Chicken - cut into pieces that fit in your mouth
1 LBS Andouille sausage - cut into pieces that fit in your mouth
  (pieces that fit in your mouth - individual results may vary)
3 C long grain rice
  (Basmati is the house long grain rice, ergo everything is "Indian Fusion")
6 C prepared chicken broth / stock 
  (I am liking the "Better than Bullion" brand of concentrate)

4 TBS = 1/4 C Vegetable Oil
  (Canola oil is really rapeseed oil.  But the original name is hard to market) 

2 Med onion, chopped fine
2 Stalk celery, chopped fine
2-3 Garlic cloves, chopped


2-3 TBS Cajun Seasoning / Emeril's Essence 
  (Recipe in another post, link to follow)

1 TBS worcestershire
1 TBS parsley 

1 tsp thyme

1 tsp basil 

1/2 - 1 tsp black pepper

1/2 - 1 tsp garlic powder
1/2 + tsp cayenne pepper (more to taste)

4.5 - 6 Qt Dutch Oven  (4.5 Qt is tight)
   Do this in a dutch oven, preferably NOT a non-stick pot.

Toss the chicken in the cajun seasoning/ spice blend, to coat.
Over med.+ heat saute the sausage in the oil 5+ minutes 
  (until browned, and mostly cooked)
Remove sausage, and add chicken
SCRAPE the brown bits off the bottom of the pan as you go. 
  (that's gonna improve the rice.) 
Remove the chicken
SCRAPE the brown bits off the bottom of the pan as you go. 
Add the vegetables, the remaining spices and saute about 2-3 minutes 
  (until wilted or "sweated" - putting the spices in now makes them more flavory)
Add the broth, slowly, to deglaze any brown bits you missed
Bring to a boil
Return the meats
Add the rice, stirring as you do 
Bring to a boil
Reduce heat to low, cover and simmer for 15/20 minutes, just like rice.

Pesto uno

1) There is too much Basil.
2) I love Pesto.
3) The rediscovered food processor.

2 Cups Packed Basil
1/4 C Extra Virgin Olive Oil, + 1-2 TBS if desired (texture is very personal)
1/4 C + 1 TBS Pine Nuts.  (These can be lightly toasted if desired.  they brown VERY fast)
2 LG gloves Garlic
1/4 C + 1-2 TBS freshly grated sharp cheese.

Blend Garlic and nuts in processor, add oil, Basil and cheese.  Pulse to desired consistency.

Seriously.  That's it.  Best to use a spatuala.

Other recipes say this can be done with Walnuts or Pistachios.  Not a Walnut fan.

Also it can be frozen for up to 3 months, if the cheese is not added and 2 TBS oil is layered on top.

I plan to try pistachios with lemon basil.