Smoked Salmon on the Pellet Grill

Posted on by September 26, 2021
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Just invested in a Pit Boss Pellet Grill/Smoker and this is one recipe we like.

Ingredients:

  •  2 – 3 lbs    Salmon with the skin on
  • 12 – 15 g    Salmon Rub

Directions:

Weigh up the Salmon rub (click for ingredients) and sprinkle over the fish. Let spices soak in for 2 hours in the refrigerator.

Line a Stainless Steel Baking sheet with Aluminum foil and set a stainless steel wire cooling rack on it.

Prepare and preheat your pellet grill according to grill instructions at the smoke setting.

Transfer fish onto the baking sheet/cooling rack assembly and set it into the grill.

Smoke for 1 hour.

Set grill to 275˚F and grill for another hour or until fish reaches 145˚F internal temperature.

Serve warm with your choice of sides or also cold on a salad.

Salmon Rub

Posted on by September 25, 2021
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Ingredients:

  •   50 g    Raw Sugar
  •   20 g    Salt
  •   20 g    Granulated Onion
  •   10 g    Hungarian Paprika
  •   10 g    Granulated Garlic
  •     5 g    Black Pepper
  •     1 g    Ground Celery Seed

If you want Heat, add Cayenne Pepper to taste!
You can also add Smoke Salt for a smoke flavor, but adjust the salt level accordingly.

All herbs and spices are ground or granulated!

Mix thoroughly and store in an airtight container!

Scrambled Egg Breakfast to Microwave

Posted on by September 26, 2021
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This recipe is for 20 servings or makes 20 packages,
which can be frozen and microwaved when needed.

Ingredients:

  •         30    Eggs
  •           1    Smoked Ham Steak (about 1½#)
  •   4 cans    Mushrooms, 4 oz.
  • 0.75 lbs    Swiss Cheese (we prefer Jarlsberg)
  • 0.60 lbs    Onions
  •    ¼ cup    Half & Half
  •     6 Tbs    Butter
  •                 Salt and Pepper to taste

Directions:

Prepare all ingredients:
Trim and cube the Ham Steak into ¼ inch cubes.
Dice Onions.
Dice Swiss Cheese.
Open the canned Mushrooms, drain and cut smaller.
Break the Eggs and stir in the Half & Half, add Salt and Pepper to taste.
Note that the Ham and Cheese already contains Salt!

As our large Frying Pan is not big enough, we split everything in half to fry it out in 2 batches!

Add 3 Tbs of butter to the Frying pan and melt. Add onions, ham and mushrooms and lightly sauté.
Pour in the Egg mixture of 15 eggs, add the cheese and at medium heat fold everything together until eggs are solid and cheese is melted.

Transfer to a bowl, wipe out pan and repeat with the second batch.

Let cool, and split the total into 20 plastic Sandwich Bags. Fold bags to get the air out, put them into a large Ziploc bag and freeze.

As wanted, transfer contents of 1 bag into a bowl and microwave for a quick breakfast. Serve with toast.

Please note that there might be some liquid in your bowl when reheating the item.

Plum Cake – Zwetschgenkuchen

Posted on by January 23, 2022
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Ingredients:

Fine Yeast Dough:

  •      1 cup    Whole Milk, might only need a little more than ¾ cup
  •        42 g    Active Dry Yeast (2 pkgs)
  •      125 g    Unsalted Butter, melted
  •      125 g    Sugar
  •       1 tsp    Vanilla Extract
  •            2    Eggs
  •       ½ tsp   Salt
  •       500 g    Flour
  •                  Butter to grease the baking sheet

Topping:

  •   3 – 4 lbs    Italian Prune Plums
  • 50 – 75 g    Sugar to sprinkle on in the end

Directions:

Warm ¾ cups of milk.
Place yeast in a small bowl and gradually add milk while stirring.
Proof until mixture starts bubbling.

Set up Stand Mixer with the Kneading Hook.
Add all dough ingredients to the mixer bowl, making sure that the butter is not too hot and eggs are at room temperature.
On a low setting run the mixer for about 5 minutes.
If needed add more warm milk.

Cover bowl with plastic wrap, place in a warm place (or in the oven if it comes with a proof setting) and proof until it doubles in size. (1 -1½ hours)

In meantime clean, pit and quarter the plums.

Generously butter a half size bakery sheet pan (13 X 18 inches).
Distribute the dough evenly on the pan.
Lay out all the plum quarters in rows onto the dough.

Proof the cake for approximately another hour.

Heat the oven to 350°F and bake until dough is golden brown ( about 45 minutes). (If you use a convection oven set your temperature at a lower setting!).

After you remove the cake from the oven, immediately sprinkle plums with sugar.

 

Meaty Enchiladas

Posted on by October 24, 2021
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Ingredients:

  •         1 lb    Ground Beef**
  •      1 cup    Onions diced
  •      1 Tbs    Taco Seasoning
  •       3 tbs    Salsa
  •     2 cups    Mexican Blend Shredded Cheese
  •  2 gloves    Garlic, minced
  •     ½ cup    Green Onions finely chopped
  •             4    Flour Tortillas, 8 inch
  •                   Enchilada Sauce. recipe below
  •                   Sour Cream

** Could be replaced with Chicken Breast pieces

Sauce:

  •       1 tbs    Vegetable Oil
  •       2 tbs    Onion, minced
  •  2 gloves    Garlic, minced
  •    1½ tsp    Chili Powder*
  •      ⅛ tsp    Basil, dried*
  •      ⅛ tsp    Oregano, dried*
  •      ⅛ tsp    Black Pepper*
  •      ¼ tsp    Cumin, ground*
  •      ½ tsp    Parsley, dried, crush before adding*
  •       8 oz     Tomato Sauce, can
  •     ¼ cup     Chunky Salsa, medium
  •   1½ cup     Water

Directions:

Measure all dry Sauce ingredients* in a small bowl and get all Sauce ingredients ready.
In a sauce pan saute the garlic and onions in oil for a couple minutes, to release the flavor. Add all other ingredients and stir together.
Bring to a boil and simmer for 15 minutes. Sauce should be somewhat thickened.

While the Sauce simmers, fry the Ground Beef seasoned with the Taco Seasoning, add the onions and the Salsa and fry until onions get glassy.

Cover the bottom of a 8×8 inch ovenproof Glass Casserole Dish with some sauce.
Fill each tortilla with a few spoonful of the Ground Beef mixture, cover with cheese and sprinkle on some green onions. Roll up and place seam side down next to each other into the casserole dish.
Left over meat can be mixed into the Sauce and spooned over the tortilla rolls.
Bake in heated oven for 25 minutes at 375ºF.
Remove from oven and sprinkle generously with cheese.
Bake in oven for another 5 minutes until cheese gets a little brown.

Remove from oven, sprinkle with some chopped green onions and let sit for a few minutes before serving.

Onkel Mortiz Luncheon Salad

Posted on by October 10, 2021
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Ingredients:

  •       1 lb    Deli Ham, medium sliced
  •      ½ lb    Deli Turkey Breast, medium sliced
  •      ¼ lb    Swiss Cheese, medium sliced
  •          3    Sweet Pickles, small
  •  1 head    Iceberg Lettuce

Dressing:

  •    2 cup    Mayonnaise (420 g)
  •   ½ cup    Sour Cream and add 1 Tbs for good measure (185 g)
  •    3 tsp    Green Onion (18 g)
  •   ¼ tsp    White Pepper (1 g)
  •    2 Tbs    Lemon Juice
  •   ¾ tsp    Garlic, granulated (1.6 g)
  •   ½ tsp    Sugar, heaping (3.2 g)
  •    2 tsp    Parsley Flakes* (1 g)

* dehydrated

Directions:
In a bowl combine all Dressing ingredients and mix thoroughly.
Puree with an Immersion Blender.
Note: Crush Parsley before adding to mix.
Refrigerate for 1 hour before serving.

Cut Luncheon Meats and Cheese into 2 inch long strips.
Dice sweet Pickles.
Combine in a bowl and fold together.
Refrigerated until serving.

Cut Iceberg lettuce into bite size strips.

To assemble, place some lettuce on a salad plate, top with as much meat/cheese mix as you want and spoon desired amount of dressing over it.
We serve the salad, meat/cheese mix and dressing separately for everyone to assemble their own plate with the quantities they like.
Serve with a Hard Roll or Pretzel.

Meat/Cheese mix should be enough for 8 to 10 servings.

 

Vegetable Dip

Posted on by October 8, 2021
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Ingredients:

  •    ⅔ cup    Mayonnaise
  •    ⅓ cup    Sour Cream
  •     1 tsp    Minced Onion*
  •     1 tsp    Parsley Flakes*
  •     1 tsp    Lawry’s Seasoning Salt
  •     1 tsp    Dill Weed*
  •    ½ tsp    Worcestershire Sauce
  • 3 drops    Tabasco Sauce or more to taste
  •     1 tsp    MSG – Accent (optional)**

* dehydrated

Directions:
In a bowl combine all ingredients and mix thoroughly.
Note: Crush Parsley and Dill Weed before adding to mix.
Refrigerate for at least 1 hour before serving.

Cut up vegetables like
Celery, Red or Green Peppers, Cucumbers, Cauliflower, Broccoli, Green Onions, Cherry Tomatoes, Mushrooms, Carrots, Zucchini, Radishes, Kohlrabi.
Arrange on a tray and serve with the dip in a bowl.
Serve dip with a spoon to avoid double dipping!

** MSG – Monosodium Glutamate, Brand Name “Accent” is a flavor enhancer and it is up to you, if you want to use it.

Shrimp Fettuccine Alfredo

Posted on by March 6, 2021
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Ingredients:

  •           ¾ lbs    Shrimp, raw, skinned and de-veined*
  •           2 Tbs    Butter
  •           ¼ tsp    Garlic, granulated or 2 gloves fresh finely minced
  •    6 servings    Fettuccine noodles
  •           2 Tbs    Butter, unsalted
  •           2 Tbs    Olive Oil, extra virgin
  •           ¼ tsp    Garlic, granulated or 2 gloves fresh finely minced
  •           ¼ tsp    White Pepper ground or to taste
  •          2 cups    Heavy Cream
  •       1½ cups    Mozzarella Cheese, shredded
  •           ½ cup    Parmesan Cheese, shredded
  •            Extra    Parmesan Cheese to add to taste after serving

* Shrimp can be substituted with a can or two of good quality Crab Meat

Directions:

Cook  noodles al dente according to package instructions, set aside and keep warm.

Cut Shrimp into bite size pieces and in a large frying pan fry with butter and garlic until done. Set aside and keep warm.
Wipe out pan if it is too brown, add butter, garlic and olive oil.
Once butter melted, add heavy cream and pepper and under constant stirring bring to a simmer.
Pour in Parmesan cheese and simmer under low to medium heat until melted, 3-5 minutes stirring constantly.
Add Mozzarella and stir until melted.
Scoop in Shrimp and heat. ( Shrimp could be fried in a separate frying pan, while preparing sauce and added to the sauce in the end, that way shrimp does not have to be reheated.)

Serve over noodles, adding Parmesan cheese if so desired.

Pork Sausage Patties – with Sage

Posted on by January 22, 2021
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Ingredients:

  •  10 lbs    Pork Shoulder Butts, boneless and trimmed
  •    70 g    Salt
  •    11 g    Seasoning Premix
  • 10 tsp    Sage, ground or adjust amount to taste*

* add 1 tsp of ground Sage or 1½ tsp of finely diced fresh Sage per pound of meat.

Directions:

Grind meat through the fine blade.
Dissolve salt and seasoning mix in water
Pour over meat and mix thoroughly.
Roll out meat on a cookie sheet and cut out with a round cookie cutter or an empty, clean soup can. Place it on patty paper and pre-freeze. Once solid wrap airtight to prevent freezer burn.
Fry in pan until brown on both sides and done in the middle.

Pork Sausage Seasoning:

  • 35 g White Pepper
  • 11 g Mace
  • 7 g Ginger
  • 2 g Celery Seed, ground

 

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Pork Sausage Links with Sage

Posted on by January 22, 2021
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Ingredients:

  •  10 lbs    Pork Shoulder Butts, boneless and trimmed
  •    76 g    Salt
  •    11 g    Seasoning Premix
  • 10 tsp    Sage, ground or adjust amount to taste*

* add 1 tsp of ground Sage or 1½ tsp of finely diced fresh Sage per pound of meat.

Directions:

Grind meat through the fine blade.
Dissolve salt and seasoning mix in water
Add all other ingredients and mix thoroughly.
Fill into Sheep Casings and link 4 inches long. 21 mm edible collagen casings can also be used.

The way we cook our Sausage:
● Place Sausage in Frying Pan and cover with water.
● Simmer Sausage until done – Caution: If water temperature goes above 170°F – Sausage might split open!
● Pour out water and brown sausages with some butter/oil or grill them on the BBQ

Pork Sausage Seasoning:

  • 35 g White Pepper
  • 11 g Mace
  • 7 g Ginger
  • 2 g Celery Seed, ground

 

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