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Found 7 results

  1. Hot Italian Sausage Recipe I have been refining a recipe for a hot Italian Sausage and with my latest batch of homemade sausage I have decided to quit tweaking the recipe. This one has it nailed and the family and friends agree. The flavor profile has some pepper heat but in a way that complements the overall flavor and does not burn your mouth up when eating it. While the photo shows the sausage cased, about half the batch we put up in bulk chubs. So if you have a grinder and no stuffer, don’t be afraid to make some homemade sausage like this as the bulk get used in a lot of dishes. You won’t regret the effort. Even if you don’t have a grinder, you can buy store ground pork (just make sure it has no added “solutions” in the ground pork –some stores do this and it is on the label) and still make a good sausage although the texture with store ground pork might be somewhat denser due to a finer grind. Regardless, this is way better than store bought! And way less fatty overall. Lower salt, too. The recipe below was for 16.4 pounds of meat. I buy the boneless pork butt package at Costco that has two butts in it. In this batch I also added pork belly but it would be just as good a flavor without it but slightly less fatty. For scaling to other amounts of pork, I also provide the ingredients percentage based on weights. Meat Block: 16.4 lbs (7435.8 grams) Meat mix is 14.6 lbs boneless pork butt and 1.8 lbs pork belly. Fennel Seed (some crushed) 23 tsp 56.7 grams 0.76% spice by weight percent of total meat weight Anise Seed 13 tsp 30.8 grams 0.41% Ground Coriander 3.5 tsp 8.9 grams 0.12% Crushed Red Pepper 10 tsp 22.0 grams 0.30% Coarse Grind Black Pepper 10 tsp 26.2 grams 0.35% Ground Cayenne Pepper 6.5 tsp 18.4 grams 0.25% Dried Oregano 10 tsp 9.5 grams 0.13% Dried Parsley 10 tsp 3.0 grams 0.04% Granulated Garlic 10 tsp 35.7 grams 0.48% Hungarian Paprika 10 tsp 29.8 grams 0.40% Kosher Salt (Diamond Brand) 22.0 tsp 68.4 grams 0.92% Accent (MSG) 6.5 tsp 22.6 grams 0.30% Table Sugar 3.3 tsp 15.1 grams 0.20% Red Wine (Cabernet Sauvignon) 1.5 cup Omit the MSG if you prefer. Grind using a 1/4 plate. I cube the meat in preparation for grinding. I add the seasoning (but not the water Red Wine ) and mix well with the cubed meat. I let this season overnight or a full day in the fridge. After grinding the cold meat, add the water Red Wine in increments and mix well. Glove up and use your hands. You want a meat batter that holds together. A quick test is to make a small patty and stick it to your palm and turn your hand over and see if it stays stuck. Alternatively you can grind the meat and add seasonings afterwards. I prefer to add the seasoning ahead. If stuffing, do so now as refrigerating the mixed batter will stiffen it up and make stuffing very difficult. After grinding and mixing, fry off a patty or two of the sausage and evaluate the flavor. Adjust as required recognizing the flavor profile will change as the ground and mixed sausage matures. I like to age the meat (bulk cased or links) for day in the fridge before freezing to aid the maturation process.
  2. Part 2 of my “Now That’s Italian!” cook was to make up some Risotto alla Milanese. Here are most the ingredients. I took 1/2 tsp. of saffron and crushed it in this measuring cup. I then poured in 1 cup of chicken stock. I simmered this plus 3 more cups of stock in this sauce pan. I sautéed 1 small diced onion for 1 minute and then added 1 cup of Arborio rice and let this cook for 4 more minutes. I then added 1/2 cup of white wine (lots of stream) and let that cook down till almost dry. I then added approximately 3/4 cup of the chicken stock mixture and let that cook down till almost dry. I repeated this process 5 more times before the stock mixture was almost gone. I then add 4 tbsp. of butter, what was left of the stock mixture and finally 1/2 cup of Parmigiano Reggiano on the top.
  3. Part one of my “Now That’s Italian!” cook was baking some bread for garlic toast. I started out by making up some dough for baguettes the night before. Here it is after proofing overnight. I scooped this out onto my well-floured pastry mat and formed it into a ball. I then cut this into thirds and formed each third into a long loaf shape. I covered them with a flour sack towel and let them proof an additional 90 minutes. I then took each loaf and placed it into my new baguette pan. I place this into my 450 degree oven and baked for 20 minutes. Here is the results. Here it is cut up and toasting on the kamado this first time before spreading on the garlic and parsley infused butter and some Parmigiano Reggiano.
  4. I thought long and hard on what to cook for this month’s challenge. Once we got back from vacation I had quite a bit of work to catch up on so this was the first time I had to physically do the cook. As they say “better late than never” so here we go. First I made up some baguettes for garlic toast. Link: http://www.kamadoguru.com/topic/27936-garlic-toast/ Then I made up some Risotto alla Milanese. Link: http://www.kamadoguru.com/topic/27937-risotto-alla-milanese/ Now I went about making the Osso Buco. Here are most the ingredients. (Not shown are the garlic, Rosemary and Thyme) And the beef shanks. I tied them up with some butchers twine, seasoned them with salt and then coated with flour. And seared them in my new enameled Dutch oven. I set them aside and sautéed my veggies. Once they had start to wilt I added some tomato paste and stirred it in and cooked for 1 minute. Now I added 1 cup of white wine and let it cook for 1 minute. Now I added the oregano, thyme, Rosemary, bay leaf, crushed tomatoes, chicken / beef stock and the beef shanks and brought it to a boil. I then placed it on the kamado at 325 for 2.5 hours. When it was ready I made up the Gremolata garnish. (Parsley, Garlic & lemon zest finely miced) Here it is everything plated with a nice red wine. Fork Shot! Delizioso!
  5. I wanted to do this entire cook on the Big Joe but work and personal stuff got in the way. In the middle of the cook, Mrs. Cue called me from work. She'd hurt her back at work and had to go to the clinic so I had to drop what I was doing and go get Cue Jr so my sister could watch him until my Wife got everything sorted out with work. I stored all the food and headed out; since everything was already cooked, I reheated <gasp!> and assembled my plated entry. The bread and cannoli shell recipes are not mine but everything else is a Cue Original. Being of Italian origin, I cook a lot of this stuff and we enjoy it, I love cooking all types of ethnic foods really. So, here is my Kamado Cooking Challenge entry, Grilled Chicken Alfredo served over penne rigate with an artisan bread bruschetta ( pronounced "broo-ket-ta" ) appetizer, and a homemade cannoli for dessert! Grilled chicken alfredo: * 2 whole, boneless, skinless chicken breasts * Weber Roasted Garlic & Herb seasoning * 16 oz penne rigate or pasta of your choosing * 1/2 stick unsalted butter * 1 C heavy cream * 1 C grated Parmesan-Romano cheese blend * 1/2 C water * 1 Roma tomato, seeded, salted, and chopped * 2 cloves minced garlic * 1 tbsp chopped, fresh Italian parsley * 1 tbsp chopped, fresh basil Season the chicken breasts with Weber Roasted Garlic & Herb seasoning and grill direct to 160 degrees Fahrenheit internal temp. Let the grilled chicken rest until it is cool enough to handle then dice into bite sized cubes. Bring 4 quarts of salted water to a boil in a large pot, add pasta to boiling water and cook al dente, drain, rinse, and set aside. Over medium heat melt butter and cook garlic until fragrant, turn heat up to med/high and slowly whisk in the heavy cream and water. Bring to a slow boil and reduce heat to med/low. Add Parmesan-Romano cheese and fresh herbs, occasionally stirring until incorporated and sauce thickens. Removed from heat and cover. This will make 4 regular servings or 2 very generous portions. Divide accordingly, spooning sauce over plated pasta and chicken. Garnish with fresh parsley, chopped Roma tomato, and grated Parmesan-Romano cheese. Artisan Bruschetta: The recipe for the loaf itself was taken from bbcgoodfood.com and was very easy to make. The recipe for the loaf can be found at http://www.bbcgoodfood.com/recipes/13419/country-loaf For the bruschetta you will need: * 4 slices of artisan loaf, about 1/4" thick * 1/4 lb of ground, sweet Italian sausage * 1/4 C Ricotta cheese * 2 tsp chopped, fresh basil * 4 oz sliced, smoked provolone cheese * 1 Roma tomato, seeded, salted, and diced Set your oven or grill up for 350 degree, indirect cooking. Pan fry the ground Italian sausage, remove from pan, and drain. Combine sausage, ricotta, and herbs in a bowl, mix well. Top the slices of bread each with 1 slice of provolone cheese and spoon the sausage/ricotta mixture on top. Toast in the grill/oven until the provolone is melted and browned. Remove from heat and top with tomato, parsley, and a sprinkle of Parmesan-Romano cheese Cannoli The shells were made using a recipe from none other than the Cake Boss himself, Buddy Valastro. These shells can be made well in advance or fresh and stores in the freezer. A set of cannoli forms is required to keep the shape, these are inexpensive and can be found at better kitchen stores or online at Amazon.com. The complete recipe for Buddy's cannolis is below but I only used his shell recipe as I have my own cream recipe that uses powder sugar instead of granulated. I find that cannoli cream made with granulated sugar often comes out gritty, it should be smooth and sweet. The only crunch you'll get from my cream is from the mini chocolate chips mixed in. This will make approximately ten servings. Cannoli Shell: http://www.rachaelrayshow.com/food/recipes/20441_buddy_valastro_s_classic_cannoli/ Mr. Cue's Cannoli Cream: * 1 C 10x sifted powdered sugar * 1/2 C Galbani Ricotta Cheese * 1/4 C mini chocolate chips * 1 tbsp vanilla extract Combine all ingredients in the bowl of a mixer and mix on low speed for 30-60 seconds with a paddle attachment. Be careful not to over mix and this will make the cream runny. For best results, fill the shells just before serving or up to 1 hour before dessert. After 1 hour, the shells may become soggy and fall apart. Pipe or spoon the filling into the shell. If you use a piping bag, make sure the tip is large enough to let the mini chocolate chips through. You can serve plain or garnish with a dusting of powdered sugar, dip the ends in melted chocolate, or sprinkle more chocolate chips on the ends. Enjoy!
  6. Here's a great recipe for some fantastic smoked Italian Meatballs using fresh Rosemary and Thyme for the smoke. Recipe: Rosemary & Thyme Smoked Italian Meatballs Ingredients: 1lb ground beef (85/15) 3/4 pound mild bulk Italian Sausage 1/2 cup bread crumbs 1/4 cup shredded parmesan cheese 1 tsp salt 1 tsp dried italian seasoning 1/4 tsp black pepper 1 egg, slightly beaten 1/4 cup milk Mix all the ingredients except for the meat in a large mixing bowl. Add the meat in small amounts and mix in with the seasonings mixture until all the meat is incorporated and mixed thoroughly. Divide into 16 equal amounts and form into meatballs. Cover and place in the refrigerator for at least two hours or as long as overnight. Preheat your grill to 250-275 degrees and set up for indirect cooking. Make a foil pouch and put in several springs of fresh rosemary and thyme. Poke two small holes in the pouch. Just before placing the meatballs on the grill, put the foil pouch over the coals to produce smoke for this cook. You can use other smoke sources if you like! Place the meatballs in the center of the grill over indirect heat for approximately one hour or until they reach an internal temperature of 160 degrees. Remove from the grill and serve! You may also refrigerate or freeze leftovers and reheat them later!
  7. Since I have so many images, this is Part 1 of 2: Tonight's cook went MUCH better. Although there is one funny little bit of information that I'm going to wind up posting under another thread. Stay tuned. These are the shells that I was originally going to have with the overcooked sauce from last night. I took what was left of that salvaged sauce, made a fresh batch of my traditional sauce, and added in the leftovers. A whirl with a stick blender and I had a nice chunky mixture for tonight. (And yes I made the fresh batch in the dutch oven which did, indeed come clean!) Mr Grill joined me tonight for prepping the grill. He was excited to see the new grill riser in action for the very first time. He quickly reviewed the outside of the grill and found everything ship shape He took a quick look inside to check out the tomato sauce. I think I got a thumbs up! He stayed out of the way during the assembly process as cheese, sauce, and shells were flying! But he was definitely there to inspect the dish before it went onto the grill. The filling was homemade ricotta, garlic, spinach, a couple of eggs, and some grated parm. Topped with more sauce, some fresh mozzarella, and a little more parm. (No such thing as too much cheese!) Oh, and I used some of the fresh basil from the garden in the filling, too: There is also a peach pie, based loosely on John's Cast Iron Apple Pie recipe and made in the 6" skillet. (Better for my diet to have less pie around!) I'm pretty sure Mr. Grill approved of the pie, too! Both went on the grill at the same time - right around 375°. Mr. Grill helped me reset the vent (he pointed out that it was really hot and he'd rather not stand there much longer!) and we waited for an hour. To be continued ....
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