Category Archives: Pork

Sausage Potatoes and Onions

 

Sausage Potatoes and Onions

 

 

 

Sausage, Potatoes and Onions

It’s been a very long time since I have made  sausage, potatoes and onions.   It’s simple, it’s delicious, it’s a great one pot meal.

Ingredients for Sausage, Potatoes and Onions
  1. 5-6 Italian sausage (hot or mild)
  2. 6-7 medium red potatoes, skin on
  3. 1-2 large Onions, thinly sliced
  4. Salt & Pepper to taste
  5. 1 tsp crushed red pepper flakes (optional)
  6. 2 Tbs butter softened & 2 Tbs flour
  7. 1 cup chix stock or water
  8. Chopped parsley for garnish
  9. Sour Cream (optional)
Directions for Sausage, Potatoes and Onions

In a large stock pot cook the sausage on medium heat until they begin to lightly brown.  Remove them one at a time and cut into coin slices and return to pan to continue to cook.

Once the sausage is nicely browned add the onions and potatoes and cook until the onions begin to brown and soften.

Add the chicken stock and pepper flakes, cover the pot and on medium heat continue to cook until the potatoes are cooked through.

Just before serving mix the softened butter and flour into a roux, bring the pot up to a boil add the roux and stir until the stock thickens.

Serve with a sprinkle of parsley on top and sour cream on side.

Sausage potatoes and onions

 

 

 

 

 

 

Here are a few items to help make this recipe:
http://amzn.to/2wiye7K
http://amzn.to/2vD2RCE

The Official Taste Tester

 

 

 

 

 

 

Too hard to pick out the onions , but once they were out the dish was quite tasty, 3 paws too much work for a S.A.P.P.

 

 

 

 

Sausage Potatoes and Onions

Sausage Potatoes and Onions

Ingredients

  1. 5-6 Italian sausage (hot or mild)
  2. 6-7 medium red potatoes skin on
  3. 1-2 large Onions thinly sliced
  4. Salt & Pepper to taste
  5. 1 tsp crushed red pepper flakes (optional)
  6. 2 Tbs butter softened & 2 Tbs flour
  7. 1 cup chix stock or water
  8. Chopped parsley for garnish
  9. Sour Cream (optional)

Instructions

  1. In a large stock pot cook the sausage on medium heat until they begin to lightly brown.  Remove them one at a time and cut into coin slices and return to pan to continue to cook.
  2. Once the sausage is nicely browned add the onions and potatoes and cook until the onions begin to brown and soften.
  3. Add the chicken stock and pepper flakes, cover the pot and on medium heat continue to cook until the potatoes are cooked through.
  4. Just before serving mix the softened butter and flour into a roux, bring the pot up to a boil add the roux and stir until the stock thickens.
  5. Serve with a sprinkle of parsley on top and sour cream on side.
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BBQ Spare Ribs

BBQ Spare Ribs
BBQ Spare Ribs

 

 

 

 

 

 

BBQ Spare Ribs

It doesn’t matter if you are using baby backs or St. Louis style ribs the true secret to tender fall off the bone great tasting ribs is “Low and Slow and Covered”.

Try this recipe next time making ribs in the oven and you’ll never make them any other way again.

Ingredients for BBQ Spare Ribs
  1. 1 or 2 racks of ribs
  2. 3-4 Tbsps Dijon mustard
  3. 2 tsp salt & pepper each
  4. Good Chili Powder
  5. Your favorite BBQ Sauce
Directions for BBQ Spare Ribs

Take a sheet pan and line it with aluminum foil, since it is going to be a long time cooking you may want to double line the pan with foil.

About 1 hour before cooking, place the rack of ribs on the sheet pan and pat dry with paper towels.

Brush the mustard onto both sides of the ribs,  Now very lightly salt & pepper the rack.

Taking the chili powder put a fairly concentrated layer on both sides of the rack ending with meat side up.

rack of ribs with the mustard S&P and chili powder applied
rack of ribs with the mustard S&P and chili powder applied

 

 

 

 

 

 

When you are ready to cook place the ribs in a 275º oven for about 1 hour.

After an hour remove from the oven and tent the sheet pan with more foil making sure you have a tight seal all around the pan.

Place the ribs back in the oven for 2 more hours.

At the end of the 3rd hour, remove from the oven and cover the top of the rack with a layer of BBQ sauce.  Retent making sure the foil is not in contact with the ribs and there is a tight seal on all sides.  Place back into the oven for an additional 1 hour.

At this point the ribs should be done and should read at least 145º on an instant read thermometer and are ready to cut and serve, but if you want you can put on broiler for a minute or two to crisp up the sauce, or you can make them in advance and apply more BBQ sauce and place them on the grill to heat up.

Cut individual ribs between the bones and serve.  Depending on how big an eater you are serving one rack can be for one or two people for a main course.

BBQ Spare Ribs
BBQ Spare Ribs

 

 

 

 

 

 

Here are a few items to help make this recipe:
https://www.amazon.com/Nordic-Ware-Natural-Aluminum-Commercial/dp/B000G0KJG4/ref=as_li_ss_tl?ie=UTF8&qid=1465922640&sr=8-2&keywords=sheet+pans&linkCode=ll1&tag=rantsravesa06-20&linkId=2e89b3654a7d3ffd5b1f9f93033f7d4e

 

The Official Taste Tester
The Official Taste Tester, a true Scottish American Puppy Princess

 

 

 

 

 

 

 

 

If I were Queen we would have them every night, Sadly I’m only a S.A.P.P and so we only have them on the rare occasion. 5 paws is my top rating but these really deserve a 10+.

IMG

 

 

 

 

 

BBQ Spare Ribs

BBQ Spare Ribs

Ingredients

  1. 1 or 2 racks of ribs
  2. 3-4 Tbsps Dijon mustard
  3. 2 tsp salt & pepper each
  4. Good Chili Powder
  5. Your favorite BBQ Sauce

Instructions

  1. Take a sheet pan and line it with aluminum foil, since it is going to be a long time cooking you may want to double line the pan with foil.
  2. About 1 hour before cooking, place the rack of ribs on the sheet pan and pat dry with paper towels.
  3. Brush the mustard onto both sides of the ribs, Now very lightly salt & pepper the rack.
  4. Taking the chili powder put a fairly concentrated layer on both sides of the rack ending with meat side up.
  5. When you are ready to cook place the ribs in a 275º oven for about 1 hour.
  6. After an hour remove from the oven and tent the sheet pan with more foil making sure you have a tight seal all around the pan.
  7. Place the ribs back in the oven for 2 more hours.
  8. At the end of the 3rd hour, remove from the oven and cover the top of the rack with a layer of BBQ sauce. Retent making sure the foil is not in contact with the ribs and there is a tight seal on all sides. Place back into the oven for an additional 1 hour.
  9. At this point the ribs should be done and should read at least 145º on an instant read thermometer and are ready to cut and serve, but if you want you can put on broiler for a minute or two to crisp up the sauce, or you can make them in advance and apply more BBQ sauce and place them on the grill to heat up.
  10. Cut individual ribs between the bones and serve. Depending on how big an eater you are serving one rack can be for one or two people for a main course.
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http://www.rantsravesandrecipes.com/bbq-spare-ribs/

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2016 all rights reserved

Stuffed Mushrooms

Stuffed Mushrooms
Stuffed Mushrooms

 

 

 

 

 

 

Stuffed Mushrooms

This is another is a small series of my favorite appetizer, the stuffed mushroom.  This recipe is for large cap mushrooms about 10 to a pound.  If you are making more add to the recipe and if you are using smaller caps with longer stems reduce the amount of chopped up stems.

Ingredients for Stuffed Mushrooms

  1. 1# (appox 10 silver dollar size) Mushroom, stems removed
  2. 1 sweet italian sausage link(casing removed)
  3. 1 finely chopped shallot
  4. 1 clove garlic finely chopped
  5. 8 – 10 crushed saltines crackers
  6. 2-3 tbs grated Parmesan cheese
  7. Olive oil
  8. Salt & pepper

Directions for Stuffed Mushrooms

Carefully remove the stems from the mushrooms.  Place them in a small food processor with the shallot and garlic and chop fine. Remove to a bowl.

In the processor now finely chop the saltines and once done remove to a bowl.

Clean by brushing the mushroom caps and lightly cover in Olive oil.  Set aside.

In a frying pan brown the sausage.  Once browned place in the processor and chop finely, put back in the pan and add the shallot and garlic and mushrooms with a little Olive oil and cook until the shallot in wilted and most of the liquid is cooked out of the mushrooms.

Place in a bowl add the saltines and Parmesan and about a teaspoon each of salt and pepper and stir to combine all the ingredients.  If the mixture is too dry to form  a ball add a little more Olive oil.

Using a scoop or teaspoon  stuff the caps with the bread mixture. Place the finished caps into a baking pan.

When ready to cook place in a 400° oven for about 25 – 30 minutes until the caps begin to lightly brown.

Serving suggestions:

For a main course serve with Hollandaise.

 

Here are a few items to help with this recipe:
http://www.amazon.com/Zeroll-Universal-Medium-Disher-Cream/dp/B0002U33QG/ref=as_li_ss_tl?ie=UTF8&qid=1461958025&sr=8-2-fkmr0&keywords=zeroll+assorted+scoops&linkCode=ll1&tag=rantsravesa06-20&linkId=70963daecdcb0953a94e66b06a8ffa37
http://www.amazon.com/Pyrex-Basics-Oblong-Baking-Dishes/dp/B00N1BYMLS/ref=as_li_ss_tl?ie=UTF8&qid=1461958152&sr=8-1&keywords=baking+dish&linkCode=ll1&tag=rantsravesa06-20&linkId=89a8d143bc58a84c123bc3925c9c213b

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

Again with the vegetable stuff in my sausage, I don’t get it?

 

Stuffed Mushrooms

Stuffed Mushrooms

Ingredients

  1. 1# (appox 10 silver dollar size) Mushroom, stems removed
  2. 1 sweet italian sausage link(casing removed)
  3. 1 finely chopped shallot
  4. 1 clove garlic finely chopped
  5. 8 - 10 crushed saltine crackers
  6. 2-3 tbs grated Parmesan cheese
  7. Olive oil
  8. Salt & pepper

Instructions

  1. Carefully remove the stems from the mushrooms. Place them in a small food processor with the shallot and garlic and chop fine. Remove to a bowl.
  2. In the processor now finely chop the saltines and once done remove to a bowl.
  3. Clean by brushing the mushroom caps and lightly cover in Olive oil. Set aside.
  4. In a frying pan brown the sausage. Once browned place in the processor and chop finely, put back in the pan and add the shallot and garlic and mushrooms with a little Olive oil and cook until the shallot in wilted and most of the liquid is cooked out of the mushrooms.
  5. Place in a bowl add the saltines and Parmesan and about a teaspoon each of salt and pepper and stir to combine all the ingredients. If the mixture is too dry to form a ball add a little more Olive oil.
  6. Using a scoop or teaspoon stuff the caps with the bread mixture. Place the finished caps into a baking pan.
  7. When ready to cook place in a 400° oven for about 25 - 30 minutes until the caps begin to lightly brown.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://www.rantsravesandrecipes.com/stuffed-mushrooms/

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2016 all rights reserved