What’s for supper? Vol. 160: Fleischschande and You

Hey, it’s still Friday! Here’s a food post!

SATURDAY
Caprese salami sandwiches

A simple favorite. Ciabatta rolls with Genoa salami, tomato, basil, and mozzarella, with olive oil and vinegar, salt and pepper. I couldn’t figure out why I didn’t have pictures, and then I remembered Damien and I went out! We went to Chili’s and spent a lot of the time talking about why it’s so much better than Applebee’s. It really is, but you wouldn’t understand.

SUNDAY
Hot wings, brats, Italian sausage, guacamole, chips, homemade hot pretzels, jalapeño cheese dip, and king cake

Of course that warr the Super Bowl. The best part of the night was when what’s his name took off his shirt and all my kids spontaneously booed and laughed at him.

The friendly and mellow Fr. Matt from Louisiana came by on the way to visit family, and he’d had two king cakes from Rouses delivered. He made the mistake of listing the possible fillings, so my inauthentic children chose apple, Bavarian cream, caramel, and chocolate. Nobody ate the babies!

Damien made the wings by frying them in oil, then rolling them around in a combination of bottled hot sauce (one bottle) and melted butter (one stick). You can add a squirt of Sriracha sauce if you can find the bottle, which you can’t because some lunatic has stuffed your fridge to the gills.

He also made a quick dipping sauce with sour cream and crumbled blue cheese, and we had celery just like in a fancy restaurant like Applebee’s or Chili’s or something.

I made this jalapeño popper dip, easy and yummy, but it turns out that I was correct in my concern that I was the only one who likes it. Diced jalapeños, sour cream, cream cheese, garlic, cheddar, and parmesan, all heated up with bread crumbs on top. Mmm.

For the beer brats, he poured about four pints of Narragansett beer and a few chopped onions, garlic powder, salt and pepper, and red pepper flakes into a bot, brought it to a boil, the simmered the brats in that for about fifteen minutes. Then he grilled them on the stovetop. Then he put them in the oven lest we all die of brats that have only been cooked two ways instead of three.

He also made a marinara sauce for the Italian sausage with some olive oil and chili pepper flakes, get that hot, throw in a diced onion and a bunch of diced garlic, and cook that up. Then throw in a can of tomato paste, stir, and add a can of tomatoes and about 6 ounces of red wine and a teaspoon of sugar. I read this paragraph over and have decided it’s in the diminished pluperfect mood, warmed over a hot past pretense.

I got it into my head to make homemade hot pretzels, which I adore. Even though my baking never, ever gets better, and guess what? This time I didn’t get any better. I used this Alton Brown recipe and ended up adding so, so, so SO so so much more flour than it said it would need, and then it was just a mess from then on. I’l spare you the details because I can’t remember them. Against all odds, a few of the pretzels turned out good:

But many more of the were pretty grisly looking.

They have a sort of Laocoön look to them, don’t they? A few of the kids liked them, but mostly they just hung around the house in a bag, getting flabbier and flabbier. The pretzels, I mean, ho ho ho ho ho ho ho.

MONDAY
Superleftovers

I mean really. Also Damien bought oysters which we forgot to eat, so we had those, and I also got frozen pirogies that I forgot to cook. Those are still in the freezer because I was experiencing fleischschande (meat shame) and couldn’t bear to make even more food.

It was also Monday that I took this picture in my car:

You know what, February is not my favorite month.

TUESDAY
Carnitas with rice and salsa verde

I took a big hunk of pork and put it in the slow cooker. Seized with ennui, I poured in a bunch of lime juice, sprinkled it with chili pepper flakes, and called it good. It cooked for eight hours, then I shredded it, spread it in a shallow pan, and sprinkled it with salt, pepper, garlic powder, chili powder, and cumin, and browned it up under the broiler.

I made salsa verde in my food processor.

My recipe called for 3/4 tsp of sugar, and that seemed like it couldn’t possibly be enough, so I used 3/4 cup. Allow me to state for the record that that is to much frickin sugar. Pbbbttt. I mean, I ate it, but still.

WEDNESDAY
Chicken burgers, fries, blueberries

Nothing to report.

THURSDAY
Meatball subs, salad

I make serviceable meatballs.

I cook them in the oven in a pan with drainage, then put them in a slow cooker with sauce, lest we die of meatballs cooked only one way.

FRIDAY
Quesadillas, guacamole and chips

I also make really good guacamole

and I only burned one quesadilla, and one of my kids likes them burnt! Ha!

Welp, here are some recipe cards. Onward and upward.

4 from 1 vote

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Slow cooker carnitas

Serve on tortillas with sour cream, guacamole, beans and rice, salsa, cilantro, or whatever you like.

Ingredients

• 1 pork shoulder
• 1 can beer (or soda)
• cumin
• chili powder
• salt and pepper

Instructions

1. Put pork shoulder in slow cooker with beer. Cook on low for five hours or more, until pork falls apart when poked. 

2. Preheat broiler. 

3. Shred meat, mix together with spices, and spread in a thin layer on a shallow pan. Broil for a few minutes until meat is slightly crisped.  

4. Serve on tortillas with whatever additions you like. 

5 from 2 votes

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Salsa verde

Ingredients

• 10-12 tomatillos
• 3 jalapeno peppers
• 10 cloves garlic with wrappers on
• 1-2 medium onions, peeled and quartered
• 3/4 tsp sugar
• 3/4 cup chicken broth
• 1/4 cup lime juice
• 1 bunch cilantro
• olive oil for cooking

Instructions

1. Preheat the broiler. 

2. Put unwrapped tomatillos, whole jalapenos, garlic cloves with wrappers on, and peeled, quartered onions in a shallow pan, and broil until slightly blackened - about 5 minutes. 

3. Let the vegetables cool. Pull the wrappers off the garlic, cut the tops off the jalapenos (but leave the seeds and insides), and trim the ends off the onions.   

4. Put all vegetables inside a food processor, and add a big handful of cilantro and 3/4 tsp sugar. Blend until it's pulpy. It will be runny.

5. Heat a little olive oil in a saute pan and add the vegetable mixture. Heat, stirring, until it thickens up a bit. 

6. Add 3/4 cup chicken broth and 1/4 cup lime juice and continue heating, stirring from time to time, until it thickens up again. 

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Meatballs for a crowd

Make about 100 golf ball-sized meatballs. 

Ingredients

• 5 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
• 6 eggs, beaten
• 2 cups panko bread crumbs
• 8 oz grated parmesan cheese (about 2 cups)
• salt, pepper, garlic powder, oregano, basil, etc.

Instructions

1. Preheat oven to 400.

2. Mix all ingredients together with your hands until it's fully blended.

3. Form meatballs and put them in a single layer on a pan with drainage. Cook, uncovered, for 30 minutes or more until they're cooked all the way through.
   

4. Add meatballs to sauce and keep warm until you're ready to serve. 

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White Lady From NH's Guacamole

Ingredients

• 4 avocados
• 1 medium tomato, diced
• 1 medium jalapeno, minced
• 1/2 cup cilantro, chopped roughly
• 1 Tbsp minced garlic
• 2 limes juiced
• 1 tsp chili powder
• salt and pepper
• 1/2 red onion, diced

Instructions

1. Peel avocados. Mash two and dice two. 

2. Mix together with rest of ingredients and add seasonings.

3. Cover tightly, as it becomes discolored quickly. 

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