Petite Piglet Patties

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I was going to call these things “savoury sausage sliders,” or even “summer savoury sausage sliders,” but then the Pie suggested the above title and for some reason I started to laugh so hard I needed a tissue and had to sit down.  And then he suggested that, since we used hot italian sausage meat, we call them “picante petite piglet patties” and I may have told him to shut up at that point.

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Anyway.  These are sliders, if you hadn’t gathered that by now.  I picked up a package of ground sausage meat the other day and this is what we did with it.  Basic ingredients are about 1lb ground pork, 1 egg, half a white onion, and some fresh summer savoury.

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Mince up the savoury and the onion and chuck them in a bowl with the sausage meat and the egg.  Season with salt and pepper.

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Give that a good stir with a spoon and then mix in about 1/2 cup panko bread crumbs (or whatever kind of bread crumbs you have on hand).

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Form the goo into balls slightly larger than a golf ball but smaller than a cricket ball and flatten them into patties (I ended up with eleven patties).

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Fry those suckers up.  For some reason the light was such in my kitchen on this particular afternoon that it took us twelve tries (the Pie tried to help) of blurry patty photos before I gave up and used flash.

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While that’s on the go, why don’t you have yourself a salad, too?  Here we have a mixture of baby spinach, a small hunk of plain goat’s cheese (chevre), a handful of sliced almonds, another handful of dried cranberries, and a diced ripe pear.

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Then the dressing is 3 equal parts vegetable oil (I used almond, because we’re trying to use it up), rice vinegar, and orange juice).

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Toss it up!

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Top your sliders with whatever floats your boat.  I used mayo, tomatoes, avocado, and spinach.  The Pie voted for barbecue sauce and cheese.  We had them on some picnic buns I grabbed in the bakery section.

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All in all, a good summer meal. Don’t forget to eat your veggies! You see them peeking at you in the background? Don’t forget them!

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Turkey Meatball Rigatoni with Pesto

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Happy Canada Day!  Today is a holiday here in the Great White North.  Last Monday was also a holiday for those of us in Newfoundland, and I cooked this recipe up on that particular day.  We are trying to consume the contents of our pantry and freezer before we move (and we’re doing a pretty good job) so this gets rid of a chunk of the stuff in there.

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Anyway, my landlord is doing some renovations to her house, which is directly behind ours, and she needs our yard for access.  The first thing I said to the Pie when he got up and joined me in the kitchen last Monday morning was, “Oh good, you’re clothed — there’s a man in our tree.”  And there was.  And there were several in the backyard.

Morning View

And in the front yard.

Rock Collection

And in the side yard.

Gravel Road

And everywhere.  All.  Day.  Which made Gren very grumpy.

Couch Potato

And all the shops were closed so we had to make do with what was around for our dinner.  So start making up some meatballs, okay?  Preheat your oven to 375°F and grab a baking sheet. Ignore the small highway being created in your backyard.

Dirt Road

Finely grate up a medium-sized carrot.  Chuck that in a bowl.

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Slice up some green onions.

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Then dice ’em.  Chuck those in the bowl with the carrots.

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Then add a few spoonfuls minced garlic.

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Plop in 2 eggs.

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And about 1/2 cup panko bread crumbs.

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Give that a thorough stirring.

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Add in some ground turkey, seasoned with salt and pepper.

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Stir that all together, then use your hands to squish it into golf-ball-sized meatballs.

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Plop those onto your baking sheet and let those cook in the oven for 20 minutes.

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To test for doneness, cut one open and see that there’s no pink inside.

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Grab yourself some pesto, too.  However much you want.  I like lots.  You can buy it or make it yourself, it’s up to you.

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And slice up some tomatoes.  I used grape tomatoes here.

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Boil up a pot of water and cook up some pasta.  We used rigatoni, because it was something we needed to get rid of.

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Drain the pasta.  Dump the tomatoes and the meatballs into the pot with the pasta.

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Add the pesto.  Stir like there’s no tomorrow.

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Serve it up hot!

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Pulled Pork Mac and Cheese

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Ando made this for Thidz’ birthday last week and it went down so well that he suggested I put it on the blog.  So here it is, adapted to his standards.  While the whole thing takes a little while to prepare, it’s all easy stuff that you can do in stages.  I ended up having most of it ready in the morning and then just chucked it together at the end and baked it.  But we’ll work from the bottom up on this layered casserole.  Also, the recipe says it serves 8, but really it serves 4 because you are going to want seconds.

BOTTOM:

Preheat your oven to 425°F and spray a 9″ springform pan with cooking spray.  My pan was a little wider, but that’s fine.

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In a teeny bowl, mix together 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, and some salt and ground black pepper to taste.

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Peel 2 medium sweet potatoes.  I only had large ones, so I opted to just do one, but I could have used both and it would have been fine.

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Use a mandoline to shave off super thin slices.

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Chuck those pieces in a bowl, drizzle with a few tablespoons vegetable oil, and add in your spice mix.  Toss with your hands until the oil and spices evenly coat all the potato pieces.

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Layer the sweet potato slices evenly in the bottom of the pan.

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Bake for 15-20 minutes until they are softened and starting to brown.  Ando wanted to bake them longer to make them more crisp, so I tried that, but I found that once you piled the rest of the ingredients on top they went soft again anyway, so don’t worry too much about that.  The Pie hoped for a thicker layer of sweet potatoes (because I only used the one potato and my pan was wider), so next time I would go for two.

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MIDDLE:

Grab yourself some pork tenderloin.  I had a boneless pork loin rib here that was on stupid sale so I used that.

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You’ll need 2lbs pork, cut into 2″ chunks.  If I did this again, I would cut the chunks larger, just so your pulled pork strings end up being decently long.

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Bring a large saucepan of water to a boil and add in the meat.  It goes gray almost immediately, which is kind of gross.  Reduce to a simmer and leave that on the go for about an hour.

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Drain the pork and use 2 forks to shred it into little pieces.

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Then you’re going to need some barbecue sauce.  Ando expressed concern that the sauce tended to overpower the more delicate flavours of the macaroni and cheese on top, so we picked out a milder apple butter sauce and it worked out fantastically.  The sweetness of the apple really worked well with the pork.

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So you pour 14oz barbecue sauce all over your pork and mix it in.

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Then you add in 2 tablespoons apple cider vinegar and stir that in as well, then set the whole thing aside.

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TOP:

Bring another saucepan of water to a boil and add a pinch or two of salt.  When it’s boiling, add in 8oz elbow pasta (MACARONI) and cook according to your package instructions.  When it’s ready, drain the water, saving about 1/4 cup of it.  Add the water back to the pasta in the pot.

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Add to the pasta 1/2 cup grated cheddar cheese (I think the sharper the better), 1/2 cup grated Gruyere (we used Jarlsberg), and 1/4 cup creme fraiche (which is next to impossible to find in Newfoundland, so we used sour cream instead).  Because Ando suggested boosting the flavour of the mac, I added a few crumbles of blue cheese (Rochefort) as well.

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Stir that up until it’s all melted, then add a few drops of hot sauce (we used Tabasco) to taste.

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Season it with salt and pepper and set it aside.

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CRUST:

Melt 1/4 cup butter and stir it up with 1/2 cup parmesan cheese and 1 cup panko breadcrumbs.

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ASSEMBLY:

Smooth the pulled pork over the sweet potatoes.

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Dollop the macaroni on top of that and flatten it down a bit.

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Sprinkle the bread crumb mixture on top of that to completely cover the macaroni.

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Bake for 15 minutes, until the casserole is hot through and the bread crumbs are browned.

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DISASSEMBLY:

Ideally you should be able to pop open the springform pan and cut this puppy like a cake.  My pork ended up being supremely saucy and thus too slithery to be architecturally sound in terms of casserole structure.  Meaning I tried to pop off the frame and then the whole thing went sideways — literally and figuratively.  So we just scooped it out with spoons, hence the lack of presentation.  Didn’t matter.  Ate it anyway.  And it was awesome.  Thanks Ando!

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Panko Chicken with Savoury

Savoury Panko Chicken

This is quick and crunchy and very handy if you’ve got a harried husband on his way out the door.

About an hour and a half before you want to eat, submerge 2 chicken breasts in about 1 1/2 cups buttermilk.  Add in some hot sauce (and/or tabasco) as well and leave that to marinate for an hour.  The acid in the buttermilk makes for a tender, juicy chicken that is hard to beat.

Savoury Panko Chicken

When the chicken is marinated, preheat your oven to 400°F and generously spray a baking sheet.

Savoury Panko Chicken

Pour about 1 cup panko crumbs (or other bread crumbs, brown rice ones if you are going for the gluten-free version) into a bowl with a pinch of sea salt and a tablespoon of dried savoury (or other dried herb of your choosing).

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Mix that all together.  Lift one of the chicken breasts out of the buttermilk and let it drain before dredging it in the panko crumbs until completely coated.

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Place the chicken on the baking sheet and repeat with the other breast.

Savoury Panko Chicken

Bake for about 25 minutes, until the chicken is cooked through and the crumbs are starting to turn golden.  We served ours with some corn and carrots.  Mmm, tasty!

Savoury Panko Chicken