Venison Rouladen with Spaetzle

The other day I was thinking about German food again and decided that was what I wanted to fix for supper.  I had settled on rouladen and spaetzle, then reality intruded in the form of our son.  The problem is that rouladen is made with beef and the boy has a severe reaction to beef.  Then I had, so I believed, a stroke of genius and thought of some venison roasts still in the freezer.  So an Uncle T variant of a German dish was born.

Using venison did require some adjustments in preparation though.  In German metzgerei (butcher shop) and in the Commissaries on Army bases you can find beef sliced thin for rouladen.  Typically it is from the top inside round so it is a large thin slice.  There is a significant difference in sizes of the same muscles between a deer and a steer.  That was solved by slicing my venison thick and beating it down to the thickness I wanted.  It still didn't make as large a slice as beef would have but it was workable.

Making the rouladen would also let me test a couple of functions on a new electric pressure cooker we got a few weeks back.  Look for a review of it in another week or so.  That initial test of the sear and slow cooker functions turned out well.

Venison Rouladen  -  Beef alternative

2 lbs venison steaks pounded 1/4 inch thick  -  2 lbs beef top round sliced 1/4 inch
8 slices thick cut bacon
8 dill pickle spears
1 onion cut in half slices
Mustard, German is best but use what you like
4 cups venison broth   -  4 cups beef broth
salt
pepper
flour or corn starch

Lay out meat slices and spread mustard on the surface facing up.  At one end, lay a slice of bacon then the dill pickle spear and sliced onion.  You want each to go to the end of the roll so you may need to add  more than one.  Tightly roll up the meat to secure everything inside.  You can use a couple of toothpicks or a couple of  pieces of butcher's twine to keep the rouladen from unrolling.  Repeat until all are made.  Sear the rouladen on each side.  Once they are seared, put them in a large pot or slow cooker and pour the broth over them.  Cook for 1.5 hours.  Remove the rouladen from the broth and stir in a mixture of either flour and water or cornstarch and water to thicken the broth.  Add salt and pepper to taste.  Put the rouladen back into the thickened broth and simmer for another 15 minutes.  Serve and enjoy.

OK, a bonus for any hunters out there on how to make your own venison bouillon cubes.  The process would work for beef as well.  Take all the bones from your processed deer and put them in a large stock pot.  I use my turkey frying pot.  Cover with water and bring to a boil.  Boil until any meat left on the bones is soft and flavorless and the cartilage is loose.  Remove the bones and continue boiling.  Once the water is reduced by half, let it cool over night.  Any fat will congeal on the top so you can remove it the next morning.  Strain the remaining liquid to remove any meat bits or pieces of cartilage.  Bring back to a boil then reduce to a simmer.  Once it has reduced by about 1/4 get a spoon full and set it on the counter.  If it starts thickening up and getting sticky you're almost there.  Let simmer another 10 minutes then pour it into a 9 x 9 pan.  Set it on a rack to cool.  It should set up like jello from the collagen cooked out of the cartilage.  When it has cooled and is almost solid, cut it into cubes and spread them on a cooling rack to finish drying.  They will dry very hard and can then be stored in a jar until ready to use.  To make broth, bring 1 - 2 cups water to a boil and add a cube.  Stir it until it dissolves.

Spaetzle is a common side dish in southern Germany and Austria with variations showing up in several other countries to the east and south.  What makes the most sense to me is that they originated with a people group that lived in what is now these different countries.  Once borders became set and countries were formalized then regional differences started appearing.  That's just my theory to you can take it or leave it.

Spaetzle is not difficult to make but if you don't want to take the time you can generally find some dried spaetzle in the European section of ethnic foods aisle at the store.  If you are lucky enough to be in a city with a European foods store you'll likely find more choices.  Like pasta, fresh spaetzle is better than dried but either will do.  For supper this night I used some dried spaetzle we had in the cabinet.

Spaetzle

3 cups flour
4 eggs, beaten
1 tsp salt
1/2 cup water
1/4 tsp nutmeg

Sift the flour, salt, and nutmeg together in a bowl.  Make a well in the center and add the eggs and 1/4 cup water.  Stir, traditionalist will say it has to be a wooden spoon, adding enough water to make the dough slightly sticky while staying elastic and stiff.  Heat a large pot of salted water to boiling.  Put the dough in a collender and using a spatula press the dough through the holes and into the boiling water.  Work fast because once the spaetzle floats to the surface it is done.  Once the spaetzle is done, strain it well and put in a skillet with melted butter and toss to coat. 

Whether you keep it in the skillet long enough to start browning is personal preference.  I generally don't brown it unless it is going to be a side by itself.  If it will have a sauce poured over it I don't  brown it.  You do what you like.

Venison rouladen, spaetzle, and gravy

A couple of things about the rouladen I forgot.  The pickles I used were hot zucchini dill pickle canned by my good wife from zucchini from our garden.  I forgot about taking pictures of the rouladen building process until the last one was done.  Oh well, I'll remember next time.

I hope you give these a try and I believe you'll enjoy them.

Uncle T.

Fish Heads and Cucumber Muchim

Yeah, this is another of those outside the American norm type meals.  You were warned.

Having moved to the east coast means there is lots of fishing available, particularly in the Chesapeake Bay.  Some fish have fairly limited seasons and most require a good size boat.  Enter the charter boats.  We first went fishing with the Sally T thanks to a deal on Groupon.  The boat wasn't too crowded and we came home with a good mess of Spot and Croaker.  So when Striper season opened, we checked Groupon and there was a deal on Striper fishing with the Sally T.  With Striper you have a limit of 2 fish and only 1 over 32 inches long.  There were more people on the boat this time and lots of charter boats and private boats in the area.  Yes, Striper season is a big deal here.

We both caught nothing.  There were only 4 fish caught on the boat and one gal on the other side of the boat caught all of them.  Between her and her boyfriend they each had their limit.  One of the services on the Sally T is that a crew member will clean your fish and bag them for the trip home.  I was talking to the crewman while he was doing her fish.  He put the heads to the side but the scales and entrails went into a bucket.  I asked about the heads and he said he takes them to his mother, a Korean.  He then shrugged and said, "Asians".  After hearing that we use the heads and that we think they are way under utilized in the US he gave me two of them.

Striper heads ready for the grill

Most people seem to freak out about fish served whole because the the eyes.  They seem to think the fish is watching them and judging them.  I will admit I get a bit tickled every time I hear someone say their meal is watching/looking at them.  Eating fish heads will have the same issue.  My view point is if they want to lose out on all that succulent meat then more for me.

To prepare the fish heads, all you have to do is rinse them, dry them, and grill them.  No seasoning is needed.  The smoke from the grill will lightly permeate the meat enhance the flavor without being overwhelming.  It doesn't take very long if cooking with direct heat.

Cucumber Muchim (Oi Muchim) is a Korean spicy cucumber salad.  Oi is cucumber and Muchim means mixed in seasonings.  It is like cucumber kimchi without the fermentation.  It is a cool crunchy dish with a nice spicy flavor.

Cucumber Muchim from Grand Mart

Cucumber Muchim is quick and easy to make and can be adjusted to suit the level of spiciness that you prefer.  It can be eaten at room temperature or chilled.  We prefer it chilled.

Cucumber Muchim (Oi Muchim)

2 Cucumbers, pickling size or 1 English cucumber
2 tsp rice vinegar
1 Tbs gochugaro (Korean hot pepper flakes)
1 green onion, chopped
1 tsp sesame oil
1 tsp toasted sesame seeds
1 tsp salt
1 clove garlic, minced
4 baby carrots, julienned (optional)

This can be made in a couple of ways.  First option, cut the cucumbers into bite size pieces.  These can be wedges, rounds, or half rounds.  Sprinkle the salt over them and lightly toss.  Let them sit for 15 - 20 minutes and pour off the liquid.  Mix the rest of the ingredients together and add them to the cucumbers and toss.  Eat as is or chill before serving. 

The second way is even simpler.  Cut the cucumbers as in the first option.  Mix all the other ingredients together and taste.  Make adjustments as needed then add to the cucumbers and toss.  Eat as is or chill before serving.

The julienned carrots are not found in most of the recipes I've seen online.  The carrots were in the package I bought at Grand Mart.  I don't recall if it had the carrots when I was in Korea or not.  There is a fairly even divide between the two options online which is why I did both.  I tend to use the first option.  I find any left over will have better flavor the next day since it won't be diluted by the water that sweated out of the cucumbers.  If you will have enough people that it will all be eaten then the second option will be fine and will come together quicker.

Grilled fish head, cucumber muchim, grilled asparagus

So, what do you think?  Are you ready to try a grilled fish head?  I must say, there is a surprising amount of meat on a fish head.  The tastiest is the cheek meat.  You really should try a fish head or eat the head on your served whole fish.  The cucumber muchim works well with grilled fish head or any other meat, as a simple snack, or simply as a side with rice.  Give them a try.

Uncle T

Kassler and Kraut

As you may remember, Uncle T does his own meat curing and sausage making.  I'm always on the look out for some new variety to try.  Enter the Kassler, also spelled Kasseler, it is a salted and slightly smoked cut of pork.  Kassler is most often made with neck or loin, any cut can be used.  Oh yeah, in case you didn't guess from the spelling, it is a German cured meat.

We learned to appreciate German food during the 4 years we were stationed in Germany, in particular the Bavarian style of German food.  Yes, there is more to German food than bratwurst,schnitzel, and spätzle. 

As a side note, my great great grandparents came from Germany as teens.   I saw several old women while traveling in Bavaria that were the spitting image of my great grandmother.  Maybe that had some bearing on my liking of German food, in that it influenced some of the food I grew up on.

Kassler is frequently served with sour kraut and mashed potatoes in Germany and that is what I ended up doing though when the meal was planned I didn't know that.  The main difference is that most places I've seen have cooked the sour kraut and we ate it fresh from the jar.  In true Uncle T fashion, the sour kraut was fermented with cabbage from our garden.  I'll include instructions on that as well since the taste beats commercially produced kraut.

Kassler

Boneless Pork Loin 4 -5 lbs
4 liters(1 gal) water
350 g(12 oz) kosher salt
225 g(8 oz) sugar
42 g(1.5 oz) pink salt(cure #1, Prague Powder)
1 Tbs Juniper berries
1 tsp dried Thyme
1 tsp coriander
1tsp caraway seed
1 tsp fennel seed
fresh or dried sage
4 - 6 garlic cloves

To prepare the brine, combine all the ingredients, except the pork, in a large pot and heat to a simmer and stir until the salt and sugar are completely dissolved.  Refrigerate until cool.

Make sure the pork loin has only 1/4 inch of fat or less covering it.  Put the pork loin in the brine. Use a weight to keep it submerged if necessary.  Refrigerate for 48 hours.  Take the pork loin out of the brine and rinse in cold water then dry.  Place it on a rack in the refrigerator to dry for at least an hour and no more than a day.  Smoke the dry pork loin until it reaches an internal temperature of 150 degrees.  It can be eaten warm or cold.

Fresh from the smoker, yes this one had a bit heavier smoke than usual

Interior view.

Traditionally, Beech or Alder wood is used to smoke Kassler but since I have neither of those trees available, I used Crepe Myrtle wood.  Crepe Myrtle produces a light smoke with a slightly floral note.  The light smoke is the key.  This is not the place to use Hickory or some other stronger smoke.  Apple and Pecan wood would probably do well with this also.

Sour Kraut, when you come down to it, is simply fermented cabbage.  This version has the benefit of juniper berries and caraway seed to add more layers of flavor.  Just as with Kimchi, fermentation acts as a method of preservation, a flavor enhancer, and as we now know a health booster.  Kraut can be eaten cold as a side dish, used as a garnish on grilled sausages, or used to create an entree.  Our favorite way to eat sour kraut is as a side and sometimes on grilled sausages.  Both of these uses keep the best flavor and most of the beneficial microbes.  The up side is that patience is the hardest part about making this lovely product.

Sour Kraut
8-10 cups shredded cabbage, loosely packed (about 2 lbs), about 1 cabbage
10 juniper berries
1 tsp. caraway seeds
1 tsp. yellow mustard seeds
1-2 tsp. un-iodized or pickling salt
1 c. filtered water mixed with 1 tsp. salt

Combine the cabbage, juniper berries, caraway seeds, mustard seeds, and salt in a non-reactive bowl.  Mix thoroughly and let rest for  10 - 15 minutes.  Mix again and let rest for 1 - 2 hours.  These steps will start the cabbage releasing juices.

Pack the cabbage into a sterilized wide mouth quart jar.  Pack it down with a wooden mallet.  Top off the jar with the filtered salty water(1 cup filtered water with 1 - 2 tsp salt) to the rim of the jar.  Cap loosely with a sterilized canning lid.  Put the jar in a tray/pan to catch overflow juices.  Keep it between 65 and 72 F for 2 - 3 weeks.  After 3 weeks, after the bubbling stops, top it off with salty water (1 tsp salt/1 cup water) if the level is below the rim.  Any white spots or film on top can be skimmed off and discarded.  Close the jar tightly and refrigerate until you eat it all.

A quart and a pint of Bavarian style kraut and almost a quart of plain kraut

Our summer time house temperature runs about 74 and winter time is 72 and batches made with both fall and spring plantings of cabbage have turned out quite well.  So, don't stress over your house temperature with this.

Freshly chilled kraut, pan seared kassler, and chunky garlic mashed potatoes

This is good German comfort food.  Probably more so than jaeger schnitzel mit spätzle .  Since you do the curing and fermenting yourself the flavors are much better than store bought and they are better for you.  I will say that this kraut is good on both grilled bratwurst and deep fried bacon wrapped beef hot dogs as well as a stand alone side dish.  Give it a try.  I think you'll like it.

Uncle T

Boiled Okra, Cheesy Baked Squash, Smoked Pork Loin

I will say, this was one of the better meals we've had here lately.  We've been impatiently watching the okra all season.  We got enough to do fried okra a couple of weeks back and have been building up enough to make boiled okra.  The good wife really like boiled okra.  The okra plants are getting taller and fuller now so we should be getting to a point where hopefully we'll get enough to make pickled okra as well more fried or boiled okra.

I know most people turn their noses up at boiled okra.  I also know why, slime.  Even if you haven't tried it yourself, you've heard someone else talk about the slime.  The way I do boiled okra there is no or minimal slime.  One of the sad facts of Southern cooking is that vegetables get cooked to death.  Being over cooked is what makes okra slimy when it is boiled.  Cutting it before boiling will also make it slime.  The cure, get okra that are 3 - 5 inches long and only boil them for a short time. 


Boiled Okra


24 okra, 3 - 5 inches long, cap on
2 - 3 Tbs butter
1 - 2 hot peppers (Serrano, Thai Dragon), optional


Get water boiling in a pot large enough to hold all the okra.  Start melting the butter in a skillet large enough to hold the okra.  Once melted, add the peppers if using them and shake around to infuse the flavor and heat of the pepper to the melted butter.  Reduce the heat so it stays hot and is lightly browned by the time the okra is done boiling.  Set your timer to 2 minutes, when the water is at a hard rolling boil start the timer and drop the okra into the water.  Use tongs to push all the okra fully into the water.  When the timer goes off stick a couple of okra with a fork to see if they are tender.  If so, use the tongs to transfer the okra from the water to the skillet with the butter.  Toss/stir the okra around until all are evenly coated with the butter.  Plate the okra and sprinkle a light pinch of kosher salt over it and enjoy.

Halfway through their 2 minute boil

Into  the skillet with melted butter and Serrano peppers

Actually, we only had 18 okra but they fed 3 people since the boy is living with us while he house hunts as he has gotten a job in this area.


This was the 2nd time I made the Cheesy Baked Squash.  The first time I couldn't write about it because I failed to take any pictures.  So, we sacrificed and made this again.  Of course, if I get more crookneck squash this summer I'll probably make it again.  Yes, we think it is that good.

Cheesy Baked Squash


2 med-large yellow squash
1 large Vidalia or other sweet onion
1 - 2 Tbs garlic powder, divided
shredded Mozzarella cheese
grated Parmesan cheese
olive oil, for coating pan
salt
pepper

Spray bottom and sides of 9 x 9 pan with olive oil or non-stick spray.  Slice the squash about 3/16 inch slices.  Cut the onion in half, and make thin slices with each half.  Line the pan with a layer of squash and sprinkle with salt, pepper, and garlic powder.  Spread 1/4 of the sliced onion over the squash.  Sprinkle a light layer of shredded Mozzarella.  Repeat the process till all the squash is used up, it should work out to about 4 layers.  On the top layer, put a heavier sprinkling of Mozzarella followed by a sprinkling of grated Parmesan cheese.  Bake at 400 F for 30 minutes or until cheese on top is browned to your liking.  Makes 4 servings.

The third layer of squash.

Ready for the oven

Out of the oven covered in cheesy goodness

Smoked Pork Loin is pretty simple but it is even simpler if you have a good dual probe thermometer for your smoker.  I use a Maverick ET732, it is available on Amazon in a variety of colors for $59.99, and it has been a big help with my meat smoking.  If you don't have a smoker you can do the same thing with your grill, just set it up for indirect cooking.  Doing pork loin this way gets you moist flavorful pork that is good cold or heated up.

Smoked Pork Loin

4 - 5 lb boneless pork loin
4 cups water
1/4 - 1/2 cup kosher salt

Mix the water and salt to make a brine.  Put the pork loin in a deep bowl just large enough for it to lay in.  Cover with the brine.  Let the pork loin soak in the brine for about 2 hours.  Pour off the brine and dry the pork loin.  Put the pork loin in your smoker and smoke until it gets to 145 F internal temperature.   It can be eaten as it comes off the smoker or it can be refrigerated and eaten cold.

This pork loin went about 3 hours at 190 - 205 F.  I used a combination of mostly apple wood with a little crepe myrtle wood.  Using a fruit wood lets you get the smoky flavor while still letting the flavor of the pork come through

Ready to dig in

This is straight up comfort food at Uncle T's house.  It is just tweaking standard Southern recipes and ingredients to maximize the enjoyment.  Give them a try and feel the comfort.

Uncle T

Kimchi and Kimchi Soup

One of the enduring things I brought back from my time in Korea was a love of Kimchi.  In Korea there are many types of Kimchi but the most common and the one I enjoy the most is made with cabbage, Tongbaechu Kimchi.  Luckily for me, there is usually at least one Korean grocery store and an affiliated restaurant close to any Army base.  I started making my own Kimchi to try a recipe in a Korean cook book and kept making it because not all Kimch available at Korean stores was acceptable to us.

Kimchi was made as a way to keep vegetables through the winter by preserving them by fermentation.  Kimch making in the Fall was an all hands affair for the women of the family/village.  Many still make it in the traditional manner though there is lots of commercially prepared Kimchi used in Korea as well.  The basic ingredients are cabbage, brine, pepper, and fish sauce/shrimp paste.  There are other things put in to boost flavor.  Kimchi is an excellent source of vitamins to keep you healthy during the winter months. 

The Kimchi I make tends to be a bit hotter than most but we like it that way obviously.  Besides being a side dish one of our main uses for Kimchi is to make Kimchi Soup.  Kimchi Soup is an almost guaranteed way to clear your sinuses and keep you going through the cold months.  I ate Kimchi Soup at least twice a week during the Winter I was there and never got a cold or sinus infection.

Kimchi - My way

1 head Nappa Cabbage
1 - 2 bundles green onions
1 - 2 Tbs minced ginger
course Korean pepper flakes
1 - 2 Tbs fish sauce
kosher salt
1 medium carrot
1 cup julienned Daikon radish

Cut the cabbage into quarters and remove the core.  Cut the quarters in 2 inch sections.  Put into a large bowl and sprinkle heavily with the kosher salt.  Cover the cabbage with warm water and let stand for 4 hours.  While the cabbage is soaking julienne the carrot and cut the onions, including the green portion, into 1 inch pieces.  Drain the water and check the cabbage, it should be a bit wilted.  Add the rest of the ingredients to the cabbage and mix thoroughly.  Put the mixture in a large jar and seal it.  If you don't  have a large jar, leave it in the bowl and cover with cling wrap making sure it contacts the kimchi and goes up the sides of the bowl.  What you are wanting to do is cut off the oxygen.  Let it set at room temperature for at least 3 days.  Start tasting it each day to check the sour level.  If it is not sour enough then re-cover and sit for another day or two.  Once it has reached the desired level put it in the refrigerator.


Everything mixed together ready to cover with cling wrap

Full jar after fermenting 4 days

 The traditional method is to quarter the cabbage and salt it then let it sit for a few hours.  After it has wilted a bit, they smear a mixture of all the other ingredients between each leaf and on the outside.  Then the quarter is folded in half and put in a jar/crock and allowed to ferment.  Koreans prefer to serve the quarters to show that it is fresh from the crock if they are in their home.  Restaurants have it already cut up.

1 gallon jar of Cabbage Kimchi

I now have a 1 gallon jar that was purchased at Grand Mart, my favorite Asian market, so the next batch of Kimchi will be packed in it after it is mixed.  The gallon jar will then serve as the fermentation crock and storage once it has reached its desired level of fermentation.

Kimchi Soup

4 cups chopped Kimchi
1 cup Kimchi juice
8 oz pork, belly, chop, or cutlet
8 oz tofu
1 bunch green onions
2 Tbs Korean pepper paste or pepper powder
1 - 2 Tbs Sesame oil
noodles, optional

Make sure the Kimchi is chopped in easily eaten sizes.  Put in large pot.  Add Kimchi juice.  Bring to boil then reduce to a simmer, cover the pot while simmering.  Cut pork into strips.  Season with salt and pepper and fry in Sesame oil till browned all over.  Put into pot with the Kimchi.  Cut the tofu in half to reduce the thickness.  Cut the two sides in a grid pattern the same size as the thickness of each side to have uniform cubes.  Chop green onions into 1/2 inch pieces, both the white and green parts.  Add tofu and onions to the pot.  Add the Korean pepper paste/powder to the pot if you think it needs additional heat.  If using noodles, use the minimum necessary water to cook them and add Korean pepper paste/powder to the water.  Once the noodles are done, cut them into smaller lengths and pour them, water and all, into the pot.  Stir everything together and bring back to a simmer.  Serve with rice and fried dumplings.

Yaki Mandu(fried dumplings), rice, Kimchi Soup

 This turns out to be more of a stew than a soup though once you eat all the Kimchi, pork, and tofu from your bowl there will be plenty of juice left.  We like to dump our rice in the remaining juice to let it soak up the flavors and finish it that way.  We get the dumplings from the Asian market as they have a wide variety of fillings available.

OK, here's a bonus recipe.  This is for Cucumber Kimchi.  It is a fresher and not as hot style of Kimchi and is a good introduction to Kimchi for someone that is hesitant to try the cabbage Kimchi.  It is an excellent side dish with grilled meats as well as with Korean dishes or even as a snack.

Cucumber Kimchi

1 1/2 lbs cucumbers, about 4 inches long
1 Tbs + 1 tsp kosher salt
4 - 6 cloves garlic, minced
1/2 Tbs minced ginger
2 Tbs Korean pepper flakes
1tsp sugar
2 Tbs fish sauce
3 green onion, chopped in 1 inch pieces
2 Tbs water

Trim the ends off the cucumbers.  Stand them on one end and being sure to leave 1/2 inch at the bottom cut each cucumber into quarters.  Stand cut cucumbers in a bowl, open end up and sprinkle with the 1 Tbs salt.  Let sit for 30 minutes.  Combine the rest of the ingredients in a bowl and stir to make a thick paste.  Once the cucumbers are done sitting, stuff each one with the paste being sure to get some into each section and on the outside.  Lay the completed ones in a bowl or in a jar.  Continue until all are stuffed.  Any remaining paste should be poured on top of the cucumbers and evenly spread out.  At this point you have the option to eat fresh or to ferment first.  If you want to eat them fresh, put them in the refrigerator until chilled through and enjoy.  If you want fermented, cover them and let them sit at room temperature for 24 hours.  After the 24 hours, put in the refrigerator and chill completely. 

Freshly made and ready for the short ferment

So, now you have 3 ways to enjoy some healthy spicy food and experience the food of other countries.  The Kimchi could also be done without the pepper flakes if you absolutely can't stand heat but like fermented vegetables.  If you can find a Korean restaurant close by, I'd encourage you to give them a try.  Most Korean restaurants haven't Americanized their dishes as much as the Chinese places have so you have a better chance of getting authentic flavors.  You never know, you might find you're a fan also.

Uncle T

Beer Batter or Not

Everybody loves fried foods.  OK, almost everybody.  With the exception of catfish, I've been using a beer batter for everything.  After all, every fish and chips joint in the UK batters their fish.  Catfish gets done differently because I'd have to turn in my Southern card if I fried catfish coated in anything but cornmeal.

Why use beer to make your batter?  Flavor.  Yes, the carbonation in the beer helps lighten the batter so you don't have a cake like mass on your fish when it's done frying.  Mostly it's flavor and a little impact on the final color.  You can vary the flavor impact by varying the type of beer you use.   A Pilsner gives just a hint of flavor and helps the crust turn a light golden brown.  I tend to use a darker beer like Sam Adams Oktoberfest or Boson Lager.  The maltiness of those boosts the flavor of the batter though it will make the crust a bit darker.

Of course, some people for one reason or another will not want to use beer in their batter.  Those  people can use Club Soda for the carbonation but will need to add more seasonings to the batter to make up for the lack of flavor provided.

One thing to keep in mind with your fish is that you want each piece to be the same thickness so they cook at the same rate.  Some, like white bass and similar fish, have fillets that are fairly uniform in thickness.  Others, like cod, will be thick at the head end of the fillet and fairly thin at the tail.  Cod needs to be cut up into smaller pieces.  I typically get 3 pieces from a cod fillet.   We did fish and chips last week and I did onion rings this weekend for the 4th.

Beer Batter Fish and Chips

This batter is good for anything you wish to fry.  I've used it on fish, shrimp, onion rings, and asparagus.  Yes, you read that right, asparagus.  That was an experiment that turned out quite well.   I think this would work with just about any vegetable.



Beer Battered Asparagus

Beer Batter
1 1/2 cups flour
1/2 cup corn starch
1 egg
salt
ground white pepper
garlic powder
12 oz beer

Put flour and corn starch in a bowl.  Add salt, pepper, and garlic powder to taste.(start with  1 Tbs each).  Mix well.  Beat the egg and pour into the flour mixture.  Add the beer and stir till well mixed.  It should be a fairly runny batter, like thin pancake batter.

As an alternative, substitute 12 oz club soda for the beer.

To fry fish, roll the fillets in flour and shake off the excess.  Dip in the batter till well coated.  Let the excess drain off.  Place in 350 F oil and fry until done.

Beer Battered Cod

For onion rings, cut the onions in 1/2 inch section and separate rings.  Toss the rings in flour then put in the batter.  Pull the rings out of the batter 1 or 2 at a time, let drain a bit and put in the hot oil.  Be sure not to over crowd the onion rings as they'll end up sticking together.

Beer Battered Vidalia Onion Rings

For shrimp, either roll them in flout or dry them with a towel.  I tend to dry them.  Put the shrimp in the batter and fry the same as the onion rings.

Beer Battered Shrimp

If you want a surprise kick, you can season your fish or shrimp with season salt or Korean fine pepper powder before putting them in the batter.  Use your imagination to kick your fish up a notch.

Don't forget to drizzle some of the batter in the oil to make the crunchies like the chip shops do.  Top your fish with malt vinegar and you're good to go.

If you end up with leftovers, they reheat very well.  Put them on a rack, like above, and put them in a 370 F oven for 15 - 20 minutes. 

Uncle T

Chili Rellenos and Tomato Pie

The early summer garden is coming in strong with zucchini, tomatoes, and peppers in abundance.  The good wife has been busy making zucchini dill pickles, canning tomatoes, and trying a new recipe she found in a canning book for a tomato marmalade that is actually called Herbed Garden Marmalade.  We thought it would go well with grilled meats but after tasting it yesterday we also think it would be great on some crusty bread with some good cheese on the side.

Any way, we like using fresh tomatoes as much as possible while they are coming in and tomato pie is a favorite.  I also had 4 Pablano Peppers come in that we wanted to use for Chili Rellenos.  After talking about when they could be made it was decided to do both on the same night.  Talk about Cross Cultural Cuisine.

I'm sure most are familiar with restaurant chili rellenos, stuffed with cheese and smothered with a cheese sauce or a red sauce.  I did mine a bit different.  After all, you can put what pleases you inside the peppers.  I put in a mix of leftover spicy taco meat and added Mexican blend cheese from the store.

Chili Rellenos

4 Poblano peppers
1/3 cup taco meat
1/3 cup shredded cheese
4 eggs, room temperature
flour
oil

Roast the peppers until skin is charred.  This can be done over a gas stove, a grill, or use the broil function of your oven.  Once they are charred, put them in a bowl and cover with cling wrap and let sit for 10 - 15 minutes.  The skin should pull off easily at this time.  Do not do it under running water as that will wash away some of the good charred pepper flavor.  Cut a slit in the side of each pepper and remove the seeds and ribs being careful to not tear the pepper or make the slit too long.

Prepare your filling.  In my case, I stirred the cheese and taco meat together then a short burst in the microwave.  It was just enough to soften the cheese and let the mix hold together when spooned up.

Separate the egg whites from the yolks.  Put the egg whites in a mixing bowl.  Whip until they are stiff.  Fold in the yolks.  This will be the coating for the peppers.

Stuffed and waiting to be battered and fried

Heat your frying oil to 350 F.  Deep frying works best for getting good color all around the pepper.  Fill each pepper with the stuffing mixture being sure not to over fill.  You have to be able to close the edges of the pepper back together.  Roll the pepper in the flour and shake off the excess.  Roll the pepper in the egg batter then place in the hot oil.  Fry until golden brown on all sides.

Fresh out of the fryer

Plate and top with salsa or the sauce of your choice.

Anything you like can be used for the stuffing.  There are about as many variations as there are states in Mexico from what I've found.  Most use cheese and the type of cheese is the variable but some use meat or rice or a mixture of meat and rice.  Many restaurants here in the states use a tempura style batter rather than the whipped egg batter as it is quicker to make up and can stand longer without breaking down or risking health issues due to temperature.

Now for one of our favorite dishes, Tomato Pie.  Tomato Pie is good both cold and hot and reheats well.  Give this one a try and I think you'll be hooked as well.

Tomato Pie

1 9 inch pie crust
4 medium tomatoes
1 medium Vidalia onion
6 - 8 slices bacon
2 - 3 Tbs chopped Basil
2 cups shredded Mozzarella cheese
1 cup grated Parmesan cheese
Mayonnaise
kosher salt
black pepper
Panko

Pie Crust, makes enough for 2 double crust pies

4 cups flour
1 tsp baking powder
2 tsp salt
1 2/3 cup lard
1/2 cup cold water
1 egg, beaten
1 Tbs distilled white vinegar


Combine the flour, baking powder, and salt.  Cut in the lard until the mixture looks like coarse meal.

In a small bowl, combine the water, egg, and vinegar.  Add to the lard mixture and stir until the dough is moistened.  Turn dough out onto your cutting board and divide into 4 equal pieces.  Unused dough can be wrapped and held in the refrigerator for 3 - 5 days.  You can also wrap the dough in plastic wrap then aluminum foil and freeze for later use.

To assemble the Tomato Pie, first pre-bake the pie crust.  450 F for 15 minutes.  Dock the crust to avoid bubbles and add weights also. 

While the pie crust is baking, slice the tomatoes to 1/4 inch thickness and place on a baking rack over cookie sheet.  Sprinkle with kosher salt and let some of the fluid drain from the tomatoes.  Let them sit for 15 minutes.

Sliced and salted

Cut the bacon into 1/4 - 1/2 inch lardons and fry in a skillet until crisp.  Remove and drain on paper towels.

Chop the Vidalia onion, I do about a 1/4 inch dice.

Combine the Mozzarella, Parmesan, pepper, and Mayonnaise.  You should have a fairly stiff but still spreadable mixture.  If it is too stiff, add a bit more Mayonnaise.

Using half the tomatoes, put a layer of tomatoes at the bottom of the pie crust. Add half the onion, then half the bacon, then half the Basil.  Repeat with the remaining ingredients.  Top the layers with the cheese mixture and spread to the edges.  Lightly sprinkle Panko over the top. 

First layer

Bake at 450 for 20 minutes or until the cheese is lightly browned.

Hot from the oven

You can use any cheese you like for this.  You can also add more or use different herbs.  I'm thinking the next time I fix this I'll try a combination of herbs from the garden.

Plated up and ready to eat

So, there you have it, a combining of different cultures making a fine supper.  That is something to keep in mind.  You don't have to fix just one type of food for a meal.  Pull things in from every type that you like and have your own cross cultural meal.  You could be surprised at how well different types of cuisine can match together.

Uncle T

Tools and Gadgets

It is a known truth that the proper tools make a job easier.  That said, for the longest time I only had my knives to do kitchen tasks since weight and space matters with military moves.  Now that I'm retired from the Army and not moving any more I've gotten some tools and equipment to make prep work go faster and smoother.  I am not affiliated with any of these companies in any way.  I try to get the best quality for the best price and what works for me.

First up are my knives.  I like Forschner knives from Victorinox since those are what I used to do red meat inspections and audits.  I have set that I use for kitchen work and an additional small set that I use when butchering.  It just takes a 4 good knives to get you started.  My recommendation for these 4 are an 8" chef's knife, a bread knife, a semi-stiff 6" boning knife, and a paring knife.  Take care of your knives properly and they'll give you a life time of service.  Hand wash them and dry them and store them in a knife block not a drawer.  If you must store them in a drawer use blade guards to protect the blades and your hands.



A base set of knives.  The paring knife is not a Forschner, it came from Toledo, Spain.
http://www.cutleryandmore.com/forschner_fibrox.htm

While not an urgent acquisition, a good scale is very helpful.  A good scale helps if you are counting calories and is essential because many sausage recipes and bread recipes list ingredients by weight.  I have a KD7000 from MyWeigh.  It has 5 modes of weighing and goes up to 15 lbs which is good since I make sausage in 10 - 15 lb batches.



http://myweigh.com/product/kd7000/

I have a 3 different things for making fresh pasta.  I have a Fante's Great Aunt Gina's pasta machine for rolling out sheets and making spaghetti and fettuccini noodles.  I have the KitchenAid Pasta Press attachment for making macaroni (large and small), rigatoni, and fusilli to go on the KitchenAid stand mixer.  I also have a Fante's Grandpa Donte's ravioli form.  We still have and use dry pasta on occasion but fresh pasta is not hard to make and the difference in flavor and texture will blow you away.  If you don't want to buy a pasta machine you can always roll the dough out with a rolling pin, gently fold the dough, and then cut it with a good knife.

http://www.amazon.com/Fantes-Great-Machine-Chromed-Handle/dp/B00698PP5C

http://www.amazon.com/Fantes-Grandpa-Dantes-Ravioli-Form/dp/B000UT9GI8

One of my more recent acquisitions is a PL8 Professional Mandolin.  One of the things we liked when we were looking was that it is sturdy and had good reviews for reliability.  Another feature I liked was that it had a wavy blade and a straight blade.  It has 4 cutting thicknesses and 2 julienne widths.  It make awesome waffle fries as well as crinkle cut cucumbers for the good wife to make out of this world hot dill pickles.  The julienne blades can do anything from french fries to zucchini match sticks.  Even though I have excellent knife skills I've been using this more and more for larger scale prep work.\

http://www.amazon.com/PL8-Professional-Mandoline-1000/dp/B00JLIKA5C

I've mentioned the Vitamix before but it is a frequently used item in my kitchen.  I make nut butters for the good wife and her sister, make soups, smoothies, and covert canned tomatoes into tomato sauce for fresh tasting marinara sauce.  It is also used to grind coffee, make powdered sugar, grind grains for flour.  It is a well made piece of equipment and well worth the price.  Oh yeah, it can also be used to make ice cream.  It comes with a good sized recipe book and there are many more recipes on the Vitamix web site.  The only complaint we've had with it is that we got a white one instead of a black one.  Yep, a First World Problem.

https://www.vitamix.com/Shop/5200-Getting-Started

Long term food storage can be problematic for some.  If air can get to the product then that product will eventually spoil or have the quality degrade such that it is unappetizing.  Enter the vacuum sealer.  I had a Food Saver vacuum sealer for a few years but I used it beyond its capabilities and it died.  It is meant for normal household use which does not include butchering and packaging multiple large animals each year.  So, if you want a vacuum sealer and the largest amount of meat you get at one time is the value pack of pork chops then the Food Saver will work for you.  If you are a hunter or otherwise deal with larger quantities of meat then I recommend the LEM MaxVac.  The MaxVac is a commercial grade vacuum sealer and can handle whatever I throw at it.  It also has a wider seal than the Food Saver.  I also use the vacuum sealer when I'm curing bacon to hold the cure tight against the belly to help it penetrate and to avoid a mess.

http://www.lemproducts.com/product/maxvac-vacuum-sealer-new-improved/vacuum-sealers-bags

Something else that most probably won't need is a good meat grinder.  I had a good grinder but it too met an untimely end due to over use.  Northern Tool carries a good grinder if you just want to grind less frequently than I do.  I've also heard that the grinder attachment for the KitchenAid stand mixer works well for small batches.  I now have a LEM #12 Big Bite grinder.  It is a .75 hp heavy weight machine.  If you like to make sausage this is an excellent grinder.  This would also be a good grinder if you want to feed your dogs a raw diet.

http://www.lemproducts.com/product/lem-12-electric-grinder/butcher-meat-grinders

These are the primary tools used in Uncle T's kitchen.  Like I said, they are not necessary to do what I do or to create wonderful dishes of your own but good tools make it easier and quicker.  I hope this gives you some ideas for things to get to make your time in the kitchen go more smoothly.

Uncle T