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Coulee Region Cooks Podcasts

  • 16-04-14 by Mike Hayes
    Created on 2016-04-20 15:45:41
  • 16-04-07 by Mike Hayes
    Cathy Cooper back for fun.
    Created on 2016-04-11 16:17:17
  • 16-03-31 by Mike Hayes
    Tiffany and friends from the Health Dept.
    Created on 2016-04-04 15:31:21
  • 03-24-2016 by Mike Hayes
    Linda Lee makes healthy taste GOOD.
    Created on 2016-03-30 14:26:26
  • 03-17-2016 by Mike Hayes
    St. Patrick's Day With Shawn McManus
    Created on 2016-03-30 14:23:16
Thursday, 24 March 2016 00:00

Irish Bangers

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Prep Time: 90 minutes, if you have made sausages before. Longer if you’re a newbie

4 pounds venison, pork or other meat cut into chunks

1Ib pork or duck fat

36 grams kosher salt, about 2 tablespoons plus a teaspoon

2 teaspoons dried thyme

2 teaspoons white pepper

1 teaspoon minced sage

1 teaspoon porcini powder (optional)

1 teaspoon onion powder

1/2 teaspoon mace

1/2 teaspoon nutmeg

8 ounces of coarsely ground oats, barley, or, alternately breadcrumbs

3/4 cup malty beer

Hog casings

___________________

Get out about 15 to 20 feet of hog casings and soak them in warm water. If you don’t trust your source, run water through them to check for punctures or weak spots. Make sure all your equipment is cold, as in freeze the grinding plate and blades, and the bowl you will put the meat into for 30 minutes to an hour. Do the same for the meat and fat. When everything’s nice and cold, mix the meat and fat with all the spices (leave out the oats and beer for the moment). Grind it all through a coarse plate; I use a 10 mm plate. Test the temperature of the mixture, and if it’s 35°F or colder, go ahead and grind it all again through a fine die, like a 4.5 mm or somesuch. If it’s warmer than 35°F, put the mix back in the freezer to chill. This might take an hour or so if you’ve let the meat warm up too much. Once the sausage has been ground twice, test the temperature again to make sure it’s 35°F or colder. I prefer to chill the mix down to 28°F to 32°F for this next stage. Chill the mix and when it’s cold enough, take it out and add the oats and beer. Now, mix and knead this all up in a big bin or bowl with your (very clean) hands for a solid 2 minutes — your hands will ache with cold, which is good. You want everything to almost emulsify. Stuff the sausage into hog casings rather loosely. I like bangers to be about 6 to 8 inches long, but it’s your choice. To twist them into links, tie off one end of the coil you just made. Pinch off links with your two hands and roll the link between them forward a couple times. Move down the coil and repeat, only this time roll backwards a few times. Repeat until you do the whole coil. Now look at the links, which will probably have air pockets in them. Use a sterile needle or sausage pricker (set it aglow in your stovetop flame) to puncture the casing over all the air pockets. Gently compress the links together to squeeze out the air pockets and rotate the links a bit more to tighten; this takes practice. Hang your links for at least 1 hour if your room is warm, and up to overnight if you can hang them in a place that’s 40°F or cooler. Don’t let them freeze yet. If you are not hanging overnight, let the sausages continue to dry uncovered in the fridge overnight before you seal them up and freeze. Bangers will keep a week in the fridge and a year in the freezer, if you’ve vacuum sealed them.

Thursday, 03 March 2016 00:00

Baked Pasta with Sausage and Spinach

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Ingredients

Olive oil spray

1/2 cup grated Pecorino Romano

8 ounces fat-free ricotta

8 ounces part-skim mozzarella, shredded

14 ounces uncooked sweet Italian chicken sausage, removed from casing

12 ounces high-fiber or low carb rigatoni pasta

1 tsp. olive oil

2 cloves smashed garlic, roughly chopped

10 ounces package frozen chopped spinach, thawed and squeezed of excess liquid

Salt and fresh pepper to taste

4 cups marinara sauce

Directions

Preheat the oven to 375°. Spray a 9- x 13-inch baking dish with olive oil spray. Bring a large pot of salted water to a boil. In a medium bowl, combine the ricotta, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese. Meanwhile, in a large deep skillet, brown the sausage breaking up into small bits until cooked through; set aside. Add the oil to the skillet and sauté garlic about a minute, careful not to burn. Add spinach and season with a little salt and pepper and cook another minute. Return the sausage to the skillet and add the marinara sauce; cook on low about 2-3 minutes. When the pasta water comes to a boil, cook pasta according to instructions for al dente, but undercook them by 4 minutes less; drain and return to pot. Put half of the cooked pasta into the prepared baking dish and top with half of the meat sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta and the remaining sauce. Top with the remaining mozzarella and Pecorino Romano cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 6-7 minutes or until the mozzarella is melted and the edges are lightly browned.

This one's easy to adjust to "refrigerator door" ingredients. Make it yours, and it will be so good.

Thursday, 03 March 2016 00:00

Sausage & Potatoes

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Ingredients 14 oz. smoked sausage, sliced

2 lb. russet potatoes, cleaned & sliced

1/2 medium onion, sliced or diced

1 Tablespoon olive oil or bacon fat

1 1/2 teaspoons sage

1 clove garlic, minced

dash cayenne or hot sauce (opt)

Cooking Directions

*In a large skillet heat olive oil over medium high heat , add in sliced potatoes. (You can lay them out flat to get more crispy on each side, If you do this it will take about 10 mins to cook on each side. And I usually use 2 large skillets for this to make it go faster. Or you can just throw them in the pan stir them around it will give you more of a softer potato.) Brown potatoes, stirring occasionally. When potatoes are about 85% done or your last 5 minutes of cooking add sausage, onion, garlic, sage, and hot sauce. Reduce heat to medium, and cook until sausage is heated and the onions are soft. You want about a 60/40 ratio with potatoes and sausage

Feeds 4

Thursday, 11 February 2016 00:00

Amazing No-Knead Bread

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Ingredients

6 cups bread flour (recommended) or all-purpose flour, plus more for work surface

1/2 t. instant or active-dry yeast

2 1/2 t. salt

2 2/3 c. cool water

In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.

Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball. Place a full sheet/large rectangle of parchment paper on a cotton towel and dust it with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the parchment paper as it rises; place dough seam side down on the parchment paper and dust with more flour, cornmeal, or wheat bran. Pull the corners of parchment paper around the loaf, wrapping it completely. Do the same with the towel. Let rise for about 2 hours, until it has doubled in size.

After about 1 1/2 hours, preheat oven to 425 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Unwrap the towel and parchment paper from around the dough and slide your hand under the bottom of the dough ball; flip the dough over into pot, seam side up. Pull the parchment paper off, scraping any stuck dough into the pan. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes. Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep chestnut brown. The internal temperature of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.

Remove the bread from the pot and let it cool completely on a wire rack before slicing.

This is a 'basic' bread that I have altered dozens of times, each time a little different. One time it's Cheddar, Olives, and Bacon. Next time It's Onion and Herbs and different cheese. Play with it, and love it every time. Add the new ingredients AFTER the overnight rising, not before, otherwise it may not rise as well.

Thursday, 11 February 2016 00:00

Aebleskiver (Danish Pancakes)

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2 egg whites

2 C all-purpose flour

2 tsp baking powder

1 TBSP white sugar

1/2 tsp baking soda

1/2 tsp salt

2 egg yolks

4 TBSP butter, melted

2 C buttermilk

1 C vegetable oil for frying

 

In a clean glass or metal bowl, beat the egg whites with a mixer until they can hold a stiff peak. Set aside.  Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth.  Gently fold in the egg whites last.  Put about 1 TBSP of veg. oil in the aebleskiver pan cup and heat until hot. Pour in about 2 TBSP of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly with a fork. Continue cooking, turning the ball to keep it from burning.

Wednesday, 10 February 2016 00:00

Slow Cooker Balsamic Garlic Pork Tenderloin

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2 – 3 lb. Pork Tenderloin

4 cloves Garlic, minced

1/4 cup of Balsamic Vinegar

1/2 cup of Chicken Stock or Water

1/2 cup of Brown sugar

1 TBSP Dry Mustard

1 tsp Rosemary

1/2 tsp Pepper

 

Prepare flour onto a counter or use a baking sheet to roll the dough.  Roll out the loaf into a large rectangle, about the thickness of less than an inch.  Set the dough at rest by covering it with a plastic wrap for about 12 minutes.  Boil spaghetti, drain and let cool.  Unwrap dough. Drop the spaghetti in the center into a bundle from one end to the other, length-wise, leaving space on the sides for the folding.  Pour the sauce and mozzarella cubes onto the spaghetti.  Make even slits on both sides of the dough to create folds or flaps for folding. The flaps should be of the same width and wide enough to hold the filling together without tearing.  Fold the top and bottom part over the filling, in order to allow the first flaps to stick onto something.  Start folding flaps. Left over right, right over left.  Lastly, pull the last strip over and under the bread.  Carefully place bread on a large, greased, baking sheet.  Brush egg white and top with Parmesan cheese, gralic and parsley/oregano.  Bake at 350 degrees for about 30 mins.  Let it cool before slicing and serving. Place pork tenderloin in the slow cooker. Mix all ingredients in a bowl and pour over the tenderloin. Cook on high for 5-6 hours or on low for 8 -10 hours.

 

ENJOY!

Wednesday, 10 February 2016 00:00

Baked Spaghetti in Garlic Bread

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loaf of thawed dough

6 oz cooked spaghetti

1 cup of any sauce for the spaghetti (either tomato basil sauce or bolognaise) – must be thick

8 oz of mozzarella cubes

parmesan cheese

1 egg white, beaten

parsley or oregano flakes

garlic

 

Prepare flour onto a counter or use a baking sheet to roll the dough on.  Roll out the loaf into a large rectangle, about the thickness of less than an inch.  Set the dough at rest by covering it with a plastic wrap for about 12 minutes.  Boil spaghetti, drain and let cool.  Unwrap dough.  Drop the spaghetti in the center into a bundle from one end to the other, length-wise, leaving space on the sides for the folding.  Pour the sauce and mozzarella cubes onto the spaghetti.  Make even slits on both sides of the dough to create folds or flaps for folding. The flaps should be of the same width and wide enough to hold the filling together without tearing.  Fold the top and bottom part over the filling, in order to allow the first flaps to stick onto something.  Start folding flaps. Left over right, right over left.  Lastly, pull the last strip over and under the bread.  Carefully place bread on a large, greased, baking sheet.  Brush egg white and top with Parmesan cheese, gralic and parsley/oregano.  Bake at 350 degrees for about 30 mins.  Let it cool before slicing and serving.

Wednesday, 10 February 2016 00:00

Cheesy Spinach Balls

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2 (10 oz.) packages frozen spinach, thawed & well-drained

2 small onions, very finely chopped (I use a food processor)

2 1/4 c. stuffing with herbs (I use Pepperidge Farm)

6 eggs, beaten

1/2 c. melted butter

1/2 c. Parmesan cheese

2 tsp. garlic salt

1 tsp. black pepper

 

1. Mix all ingredients until well combined. Form into about 1" balls; place on a baking sheet sprayed with cooking spray. 2. Bake at 350 for 20 minutes. Makes approximately 60 balls. NOTES: Spinach balls may be frozen, either baked or unbaked. (I always freeze mine pre-baked.) For pre-baked balls: Remove from freezer about 30 minutes prior to reheating. Reheat in a 350 degree oven for about 10 minutes. For unbaked balls: Remove from freezer 30 minutes before cooking. Bake as directed (350 for 20 minutes). Enjoy!

Wednesday, 10 February 2016 00:00

Buffalo Chicken French Bread

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3 lbs boneless, skinless chicken breast (frozen is fine)

12 oz bottle Frank's Buffalo Sauce

3 Tbsp (1 pkg) Hidden Valley Dry Ranch Mix

4 Tbsp butter

8 oz shredded monterey jack cheese

crumbled blue cheese

loaf french bread

Put the chicken and the buffalo sauce in the crock pot and cook on low for 8 hours (high for 4). preheat the oven to 400 Shred the chicken using 2 forks, I do it right in the crockpot, but you can take it out if you want, just put it back in) add the ranch mix and the butter, and stir until the butter is melted and ingredients are well-mixed. slice bread lengthwise and spread chicken evenly across the top of both halves top with the monterey jack place in the oven for 8 mins, the cheese will melt top with blue cheese crumble (as much or as little as you like slice and serve!

Friday, 15 January 2016 00:00

Lasagna Bolognese

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Bolognese:

1 onion, diced

1 carrot, peeled diced fine

1 celery stalk, diced fine

1 tsp garlic

2 Tbsp olive oil

1 1/2 lbs ground chuck

4oz pancetta

1 cup red wine

1/2 cup heavy cream

1 cup whole milk

3 Tbsp tomato paste

3 cups beef broth

Brown the pancetta, and ground chuck and remove. Saute the vegetables, add tomato paste. Add beef broth, cook on medium heat for 15 minutes. Add the milk/cream mixture slowly, over and hour. Return pancetta to pot.

 

Bechamel:

5 tsp butter

1/4 cup flour

4 cups whole milk

pinch nutmeg

8 pasta sheets

2 cups grated fresh Parmesan

 

Making 8 layers, starting with a little Bechamel on the bottom, pasta sheet, bolognese, parm. Repeat.  Bake in a buttered 9/13 backing pan in 350 oven for 60 minutes. Let it rest for at least 10 minutes before serving.

 

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