Archive for the 'pork' Category

Sausage Smothered in Red Cabbage with Cranberries

smothered sausage

Here’s a quickie for ya – this was one of those impromptu meals I had no intention of documenting, until it turned out as delicious as it did. It was a means of chipping away at the contents of my freezer in order to transfer everything to the new fridge, and a garlic sausage was the first to make its escape.

When Mike and I were younger – newly married and past the novelty of Eggos and Hamburger Helper (the things my mom smartly denied my sisters and I as kids) for dinner, I decided that since he was of Ukranian descent, I should make him big panfuls of kielbasa and cabbage. Though he had grown up on nothing of the sort (think KD and Twinkies – his family didn’t even like peroghies) he loved it (must have been in his blood), but at some point I got distracted and forgot how delicious it was.

And then my friend Elizabeth went on a trip to Poland, came home inspired and with a couple extra bottles of potato vodka, and invited us over for pickle soup (if you’re a fan of pickles, try this – I crave it now) and a big potful of bigos. Since then I’ve been craving a big, warming, eastern European sausage stew of sorts – something smothered with something else – and ’tis the season for cranberry sauce and cabbage, and simmering everything together so there’s only one pot to wash.

Sausage Smothered in Red Cabbage with Cranberries

canola oil, for cooking
a dab of butter
1 lb. kielbasa or garlic sausage, cut into 1/2-inch pieces
1 small head red cabbage, shredded
1 small onion, chopped
1 apple, cored and diced
1/2 cup cranberry sauce (or to taste)
2 Tbsp. balsamic vinegar
salt and freshly ground black pepper

In a large, heavy skillet, heat a drizzle of oil and a blob of butter over medium-high heat. Add the sausage and cook until it starts to brown.

Add the onion and cook for a few minutes, until it softens. Add the cabbage and apple and cook, stirring often and covering with a lid, until soft. Add the cranberry sauce and balsamic vinegar and continue cooking, stirring often, until thickened and softened.

Season with salt and pepper and serve warm. Serves 4.

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November 20 2014 | one dish and pork | 9 Comments »

Kerry’s Gluten-free Corn Dogs

gf corn dog 1

Yes, gluten-free corn dogs. Because historically the Stampede has been a no-eat zone for my celiac friends, who should be able to enjoy midway food too.

gf corn dog 2

My friend Kerry owns Care Bakery, a gluten-free purveyor of baked goods that now supplies restaurants across the city with gluten-free alternatives for their pizzas, burgers, dogs and sandwiches. Her buns are so great (truly), they had to have special pans made that bake their logo right into the bottom of each bun so that customers can double check that a mistake wasn’t made in the kitchen.

gf corn dog 3

So we got to talking last week about gluten-free corn dogs, and being the food enthusiast she is, she went home and whipped up a recipe, then ate five for quality control purposes. It’s very similar to most classic formulas; as with most gluten-free doughs, it’s generally best to use a combination of gluten-free flours (ie corn, rice) and some starch in place of the omnipresent wheat flour to make it keep its shape. This batter works beautifully; it’s nice and smooth, with the texture of pancake batter, and coats your choice of dog well without sliding off or undressing itself once it hits the oil. Rejoice in gluten-free food on a stick – even if you’re not on the hot tarmac beside the Tilt-a-Whirl.

gf corn dog 4

Kerry’s Gluten-free Corn Dogs

1/2 cup corn flour or masa harina (Maseca from Co-op is the best)
3/8 cup rice flour (plus extra for dusting)
3/8 cup tapioca starch
1 1/2 tsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 1/4- 1 1/2 cup buttermilk
1 large egg

gluten free hot dogs, halved crosswise, or cooked breakfast sausages
canola oil, for cooking

In a medium bowl, whisk together the corn flour, rice flour, tapioca starch, sugar, baking powder and salt. In a small bowl or measuring cup, whisk together the buttermilk and egg; add it to the dry ingredients and whisk until smooth.

Place some rice flour in a shallow bowl. Bring a couple inches of canola oil to 350-375F in a wide heavy pot.

Thread hot dog halves onto popsicle sticks and douse them in rice flour, then dip in the corn flour batter to coat. Carefully place into the hot oil and cook a few at a time (don’t crowd the oil, or it will cool it down), turning often with tongs, until golden on all sides. Remove and place on a paper towel-lined plate to drain.

Serve warm. Makes about a dozen corn dogs.

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July 07 2014 | pork | 8 Comments »

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