This is mom's recipe and it is for the masses. I'm guessing a church recipe. I do remember her making this for home in smaller quantities. I've done the math to cut it down for 2 boneless chicken breasts. I won't know until morning if the adjustments were correct.
Chicken Salad - 150 sandwiches / 100 salads
10 lbs. chicken breast } cooked and diced
18 lbs. chicken hen } cooked and diced
1 cup lemon juice
1 pt. olive oil
Salt & pepper
1 sm. grated onion
Mix the night before.
Add:
5 bunches (stalks) diced celery
2 qts. (about) mayonnaise
More salt if needed
Spread bread (1 long newish loaf = 14 sandwiches) with 2 qts. More mayonnaise (about).
Sunday, February 12, 2012
Stir-Fried Pig with Basil and Egg
This recipe is an adaptation of a recipe by Johnny Monis of Little Serow in DC. He used Goat, where the Thai usually use beef. So why not pig?
Changes = sausage instead of ground goat, didn't use chiles because the sausage was already spicy. Served jarred chinese chili garlic sauce on the side for individual taste.
Stir-Fried Goat with Basil and Egg (Food and Wine, March 2012)
1/4 cup plus 3 tbl. Canola oil
10 garlic cloves, minced
4 large shallots, thinly sliced
1 1/2 lbs. coarsely ground lean goat
10 Thai bird chiles, 4 thinly sliced
1/2 cup Asian fish sauce
3 tbl. Palm sugar or light brown sugar
1/4 cup shredded basil leaves
4 large eggs
Steamed rice, for serving
1. In a large skillet, heat 3 tbl. Of oil. Add the garlic and shallots and cook over moderate heat until softened. Add the goat and cook, stirring frequently until browned, about 8 minutes. Tilt the pan and spoon off as much fat as possible. Add the whole chiles, 1/4 cup fish sauce, the palm sugar and 1/2 cup of water to the skillet, simmer until the sugar is dissolved. Stir in the basil and keep warm.
2. In a small bowl, combine the sliced chiles with the remaining 1/4 cup fish sauce.
3. In a large non-stick skillet, heat the remaining 1/4 cup oil. Fry the eggs, 2 at a time, over high heat, tilting the. Pan and spooning the hot oil over the eggs to puff them up.
4. Spoon the stir-fried goat over steamed rice and top with the fried eggs. Serve the chili sauce on the side.
Suggested wine pairing is Spanish Granache.
Changes = sausage instead of ground goat, didn't use chiles because the sausage was already spicy. Served jarred chinese chili garlic sauce on the side for individual taste.
Stir-Fried Goat with Basil and Egg (Food and Wine, March 2012)
1/4 cup plus 3 tbl. Canola oil
10 garlic cloves, minced
4 large shallots, thinly sliced
1 1/2 lbs. coarsely ground lean goat
10 Thai bird chiles, 4 thinly sliced
1/2 cup Asian fish sauce
3 tbl. Palm sugar or light brown sugar
1/4 cup shredded basil leaves
4 large eggs
Steamed rice, for serving
1. In a large skillet, heat 3 tbl. Of oil. Add the garlic and shallots and cook over moderate heat until softened. Add the goat and cook, stirring frequently until browned, about 8 minutes. Tilt the pan and spoon off as much fat as possible. Add the whole chiles, 1/4 cup fish sauce, the palm sugar and 1/2 cup of water to the skillet, simmer until the sugar is dissolved. Stir in the basil and keep warm.
2. In a small bowl, combine the sliced chiles with the remaining 1/4 cup fish sauce.
3. In a large non-stick skillet, heat the remaining 1/4 cup oil. Fry the eggs, 2 at a time, over high heat, tilting the. Pan and spooning the hot oil over the eggs to puff them up.
4. Spoon the stir-fried goat over steamed rice and top with the fried eggs. Serve the chili sauce on the side.
Suggested wine pairing is Spanish Granache.
Saturday, February 11, 2012
The Pig in the room.
What's with the references to 60 lbs of sausage you may ask? Last weekend Ray, Russ, Brenda, Lenny, and I ground up 240 lbs of pork mixed with secret spices and bagged in quart freezer bags. 1 lb. to a bag. So the pig in the room begs to know the answer to he question, "What are you going to do with me?" Sausage patties, gravy, quiche, strata, meatballs, meatloaf and? Anyone?
Recipe #9 O'Flanagan's Sausage Supper
When you have 60 pounds of sausage, you go looking for recipes that use sausage. In Mom's recipe box I found O'Flanagan's Sausage Supper. The recipe card has lots of splatters and a side note. I do remember her making this one. I didn't have instant potatoes so I made mashed potatoes. I didn't have any apples so I used a little bit of applesauce. The applesauce made the gravy a little sweet so I added soy sauce in place of salt and to deepen the color. Although I cut the recipe in half, I did not cut back on the amount of bouillon (used my chicken stock, bouillon would make this dish too salty.) Lenny's got to have lots of sauce, especially if the dish involves potatoes! This week I also made a pork roast cooked with sauerkraut, one to use up the sauerkraut from the Super Bowl party, two to give a nod to Lenny's mom. He did call his sister and confirm that she does have an old recipe box of his mother's. I'm curious to compare the recipes of his and my mother to see if there are any similarities in style, ingredients, and taste.
O'Flannagan's Sausage Supper
1 lb. pork sausage (link or bulk) form patties of bulk
2 apples, pared & sliced
2 onions, peeled & sliced
1 Tb. Flour
Salt & pepper
1 cup bouillon (cube or powder)
2-3 cups hot instant mashed potatoes (1 pk. 4-5 servings)
Fry sausage till crisp. Drain it, then put in a baking dish. In remaining fat cook apples and onions, then spoon them over the sausage. Pour off all but a tablespoon of the fat now, and brown the flour in it. Add salt, pepper, and bouillon, stir till it's a bit thicker, and pour it over the sausage mixture. Top with potatoes. Bake 15 min. Uncovered at 350*. Serves 4-5
(Mom's note: Right good - uses too many pans (3) apples didn't seam to add anything - try without.)
O'Flannagan's Sausage Supper
1 lb. pork sausage (link or bulk) form patties of bulk
2 apples, pared & sliced
2 onions, peeled & sliced
1 Tb. Flour
Salt & pepper
1 cup bouillon (cube or powder)
2-3 cups hot instant mashed potatoes (1 pk. 4-5 servings)
Fry sausage till crisp. Drain it, then put in a baking dish. In remaining fat cook apples and onions, then spoon them over the sausage. Pour off all but a tablespoon of the fat now, and brown the flour in it. Add salt, pepper, and bouillon, stir till it's a bit thicker, and pour it over the sausage mixture. Top with potatoes. Bake 15 min. Uncovered at 350*. Serves 4-5
(Mom's note: Right good - uses too many pans (3) apples didn't seam to add anything - try without.)
Sunday, February 5, 2012
Super Bowl Food Fight
My Super Bowl food offering is pastrami sliders with the sauerkraut on the side with thousand island dressing. For my beverage of choice I wish I had purchased a NYC beverage in honor of the Giants, but it is Sunday and I need to behave.
I still haven't picked a 9th recipe for the blog project. I don't imagine mom has a recipe for squirrel! Ray gave me 2 this weekend with very specific instructions being as my last attempt turned out very tough. I also have salmon to cook but don't like the recipes in mom's collection. They are cooked and sauced way too much for such a beautiful piece of salmon from off the coast of Ireland. However, I do remember a recipe of sausage patties, browned onions, and mashed potatoes that is doable especially being as I have 60 lbs of homemade ground sausage to use!
I still haven't picked a 9th recipe for the blog project. I don't imagine mom has a recipe for squirrel! Ray gave me 2 this weekend with very specific instructions being as my last attempt turned out very tough. I also have salmon to cook but don't like the recipes in mom's collection. They are cooked and sauced way too much for such a beautiful piece of salmon from off the coast of Ireland. However, I do remember a recipe of sausage patties, browned onions, and mashed potatoes that is doable especially being as I have 60 lbs of homemade ground sausage to use!
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