One of America’s Favorites – Loco Moco MONDAY

March 29, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A loco moco plate lunch, with soba noodles (left) and macaroni salad (right)

Loco moco is a dish featured in contemporary Hawaiian cuisine. There are many variations, but the traditional loco moco consists of white rice, topped with a hamburger, a fried egg, and brown gravy. Variations may include bacon, ham, Spam, tofu, kalua pork, Portuguese sausage, teriyaki beef, teriyaki chicken, mahi-mahi, shrimp, oysters, and other meats.

 

The dish was reportedly created at the Lincoln Grill restaurants in Hilo, Hawaii, in 1949 by its proprietors, Richard Inouye and his wife, Nancy, at the request of teenagers from the Lincoln Wreckers Sports club seeking something that differed from a sandwich, was inexpensive, and yet could be quickly prepared and served. They asked Nancy to put some rice in a bowl, a hamburger patty over the rice, and then top it with brown gravy. The egg came later. The teenagers named the dish Loco Moco after one of their members, George Okimoto, whose nickname was “Crazy”. George Takahashi, who was studying Spanish at Hilo High School, suggested using Loco, which is Spanish for crazy. They tacked on “moco” which “rhymed with loco and sounded good”. To Spanish-speakers, however, the name can sound very odd, given that they hear it as “crazy snot” (moco is Spanish for “mucus”).

Fish loco moco

This dish was featured on the “Taste of Hawai’i” episode of Girl Meets Hawai’i, a Travel Channel show hosted by Samantha Brown. The episode features the dish being served at the popular restaurant, Hawaiian Style Cafe, in Waimea together with the plate lunch, another Hawaiian specialty dish.

The loco moco was also featured on a Honolulu-based episode of the Travel Channel show Man v. Food (this episode aired in the show’s second season). The host, Adam Richman, tried the dish at the Hukilau Café, located in nearby Laie. Richman also tried an off-the-menu loco moco at a San Francisco eatery called Namu Gaji on his 2014 show, Man Finds Food. In 2018, on a different episode of the revived Man v. Food, host Casey Webb tried a loaded version of the loco moco at Da Kitchen in Maui.

One of America’s Favorites – Italian Beef Sandwich

December 7, 2020 at 6:02 AM | Posted in One of America's Favorites | 2 Comments
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An Italian beef is a sandwich, originating in Chicago, composed of thin slices of seasoned roast beef, simmered and served au jus (known by locals as ‘gravy’) on a long Italian-style roll. The sandwich’s history dates back at least to the 1930s. The bread itself is, at the diner’s preference, often dipped (or double-dipped) into the jus the meat is cooked in, and the sandwich is typically

An Italian beef sandwich

topped off with Chicago-style giardiniera (called “hot”) or sauteed, green Italian sweet peppers (called “sweet”).

Italian beef sandwiches are commonly found at many area hot dog stands, pizzerias and Italian-American restaurants in northeastern Illinois, southeast Wisconsin (notably Kenosha), Northwest Indiana, Fort Wayne, and Indianapolis. In recent years, Chicago expatriates have opened restaurants across the country serving Italian beef.

 

Italian beef is made using cuts of beef from the sirloin rear or the top/bottom round wet-roasted in broth with garlic, oregano and spices until cooked throughout. The meat is roasted at ≤ 350 °F (177 °C); this results in up to a 45% reduction in weight, but also yields the sandwich’s famous ‘jus’ or gravy. The beef is then cooled, sliced thin using a deli slicer, and then reintroduced to its reheated beef broth. The beef then sits in the broth, typically for hours. The inefficiency of this process, however, has started to concern many larger Italian beef producers and retailers. In response, some attempt to achieve higher yields by lowering the cooking temperature and placing the beef into food-grade polyester and nylon cook bags, which changes the outer appearance of the beef. Though this reduced time is sufficient for cooking the beef all the way through, it does not allow the jus to be harvested fully. Because traditional Italian beefs are dipped in the jus from their own roast, when this more efficient method is used, the sandwich’s potency is affected. Some companies add MSG, phosphates and other additives in attempts to reach for higher yields.

 

The exact origin is unknown, but many believe it was created by Italian immigrants who worked for Chicago’s old Union Stock Yards in the early 1900s. They often would bring home some of the tougher, less desirable cuts of beef sold by the company. To make the meat more palatable, it was slow-roasted to make it more tender, then slow-simmered in a spicy broth for flavor. Both the roasting and the broth used Italian-style spices and herbs. The meat was then thinly sliced across the grain and stuffed into fresh Italian bread.

According to Scala’s Original Beef and Sausage Company (formed in 1925), this meal was originally introduced at weddings and banquets where the meat was sliced thinly so there would be enough to feed all the guests. It rapidly grew in popularity and eventually became one of Chicago’s most famous ethnic foods: the original Italian beef sandwich.

The recipe was popularized by Pasquale Scala, and a group of his associates who started small beef stands in Chicago and used similar recipes, perfecting Chicago’s original Italian beef sandwich. Al Ferreri and his sister and brother-in-law, Frances and Chris (Baba) Pacelli, founded Al’s Beef in 1938, and Mr. Beef on Orleans co-founders Carl Buonavolanto Jr. and his Tony (“Uncle Junior” to the Buonavolantos) Ozzauto each set up shop.

Other Italian beef purveyors likewise set up shop in the 40s, many obtaining their beef from Scala Packing Company of Chicago. Chris Pacelli (Baba) (founder of Al’s Beef in 1938), Carl Bonavolanto Jr. and Tony Ozzauto (co-founders, Mr. Beef on Orleans in 1961), were among the group.

By 1954, a local restaurant Al’s Beef was advertising its “Pizza, Spaghetti, Ravioli, and Italian Beef Sandwiches” in the Chicago Tribune.

Mr. Beef’s founder helped his brother, Joe Buonavolanto, open one of the first Italian beef stands outside of the city limits.

 

There are varying degrees of juiciness, depending on taste. Nomenclature varies from stand to stand, but wet or dipped means the bread is quickly dunked in the juice; juicy even wetter; and soaked is dripping wet.

Most Chicago beef restaurants also offer a “combo,” adding a grilled Italian sausage to the sandwich. Different eateries offer hot or mild sausage, or both.

Typical beef orders are:

* Hot dipped: Italian beef on gravy-wetted bread and giardiniera.
* Hot dipped combo: Italian beef and sausage on gravy-wetted bread with giardiniera.
* Sweet dry: Italian beef placed on dry bread, topped with sweet peppers.
* Gravy bread: meatless Italian bread soaked in the juice of Italian beef, often served with peppers or giardiniera. Also known in some places as “Soakers” or “Juice-ons”.
* Cheesy beef or cheef: Italian beef with cheese (Provolone, Mozzarella or, rarely, Cheddar); not all stands offer this.
* Cheesy beef on garlic: Italian beef with cheese (Provolone, Mozzarella or, rarely, Cheddar) and the bread being pre-cooked and seasoned like traditional garlic bread; not all stands offer this.
Some order the “triple double,” which consists of double cheese, double sausage and double beef. Other even less common variations include substituting Italian bread with a large croissant or topping with marinara sauce.

 

Wild Idea Buffalo Recipe of the Week – Wild Idea Stuffed Bison Roast with Red Wine Gravy

December 2, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo recipe of the Week is Wild Idea Stuffed Bison Roast with Red Wine Gravy. You’ll be using the Wild Idea 3 lb. Sirloin Tip Roast. Recipe is for the Bison Roast along with a Gravy and an incredible homemade stuffing recipes. You can find this recipe and purchase the Wild Idea Buffalo 3 lb. Sirloin Tip Roast along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Wild Idea Stuffed Bison Roast with Red Wine Gravy

I tested this recipe out on visiting guests, and it was a big success! prepping the roast will take a little effort, but a sharp filet knife will make it very manageable. The end result will be a very tender, medium roast, with a delicious, savory sausage stuffing and red wine gravy!

Ingredients for Roast and Gravy:
1 – 3 lb. Wild Idea 3 lb. Sirloin Tip Roast
1 – tablespoon olive oil
½ – tablespoon black pepper
½ – tablespoon salt
1 – onion, coarse chopped and flash processed
½ recipe Savory Buffalo Sausage Stuffing (Use other half for your organic Turkey or chicken or just heat by itself.)
2 – sticks butter
¼ – cup flour
1 – quart buffalo, organic beef stock
2 – cups wine
1 – tablespoon fresh rosemary, minced
½ – tablespoon thyme
½ – tablespoon sage

Instructions: *Preheat oven to 185°
1) Rinse roast and pat dry. Remove any exterior fat. Using a filet knife butterfly roast, in a jelly roll fashion. You will make 3 major cuts lengthwise, starting about 1½ inches in from left, slicing down about 2 inches, flip roast slightly and slice again, repeat. You will encounter a piece of sinew that runs through the roast, slice through and contend with after flat.
2) Flatten out meat with hands. Using the tip of the filet knife remove visible sinew, but avoid cutting through, which will produce holes. Cut away any miss-shaped end pieces and reserve. There will still be a little sinew in roast, which can be cut away during serving time.
3) Cover roast with plastic wrap and using a mallet or rolling pin, pound out to about 1 inch thick.
4) Place stuffing down the center of the roast and wrap meat around until meat touches. Secure with heavy toothpicks.
5) Pour olive oil, salt and pepper in roasting pan and mix together. Roll roast in seasoned oil, until evenly coated. Add miss-shaped meat pieces to the roasting pan.
6) Place chopped onion in food processor and flash process, to create smaller pieces and release some of the onions juices.
7) Pour onions with juices over roast, and press lightly in to meat.
8) Place roast in pre-heated oven and roast for 5 hours.
9) Remove roast from oven, and from roasting pan and wrap in foil. Set aside. Increase oven temperature to 500°.
10) In a saucepan melt one stick of the butter over medium heat. Scrape onion bits and juices from the roasting pan, into the saucepan. Whisk in flour, and stir until well incorporated and lightly brown.
11) Slowly whisk in stock and wine, stirring constantly.
12) Add seasoning and bring to a full boil. Reduce heat and allow to simmer until reduce by a third.
13) Remove roast from foil and return roast to pan. Melt remaining stick of butter and pour over the onions on top of the roast. Return roast to lower shelf in oven, and turn oven to broil. Roast until onions are golden brown.
14) Remove roast from oven. Transfer roast to cutting board, for carving. Pass with Red Wine Gravy.

Savory Buffalo Sausage Stuffing
Ingredients:
2 – Tablespoons butter
2 – Tablespoons olive oil
1 – 1 lb. Chorizo Sausage or Italian Sausage
1 – onion, diced
3 – stalks celery, sliced
2 – teaspoons dried sage
2 – teaspoons dried thyme
1 – teaspoon ground fennel1 – teaspoon salt
1 – Tablespoon pepper
1 – 14oz. bag herbed seasoned stuffing
2½ – cups organic chicken stock

Instructions:
1) In heavy skillet over medium high heat, heat butter and olive oil.
2) Crumble in Sausage, add; onion, celery and all of the dried seasonings. Sauté for 8 minutes.
3) Add herbed stuffing and stir to incorporate.
4) Slowly add you stock. Mixture should be moist and hold together.
5) Transfer stuffing to a different pan to cool, and follow instructions above.
https://wildideabuffalo.com/blogs/recipes/55195073-wild-idea-stuffed-bison-roast-with-red-wine-gravy

Giblet Gravy

November 17, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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I have another perfect Diabetes Friendly side dish for the upcoming Thanksgiving Day Feast, Giblet Gravy. To make this dish you’ll be needing Turkey Giblets, Ground Sage, Black Pepper, and Jar of Turkey Gravy. The Gravy is 30 calories and 1 net carb per serving! This recipe is also from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Giblet Gravy
Using prepared gravy is an easy way to help control fat, sodium and carb intake, especially during the food-heavy holiday season. Give it a homemade twist with this quick and easy recipe, which makes use of those turkey giblets and features the pleasing flavors of black pepper and sage.
Ingredients
1/2 cup diced cooked turkey giblets
1/4 teaspoon ground sage
1/4 teaspoon black pepper
1 can (10 1/2 ounces) turkey gravy (see Note*)

Directions
Yield: 10 servings
Serving size: 2 tablespoons

1 – Place all ingredients in saucepan. Cook, stirring occasionally, over medium-low heat 5 minutes or until hot. Gravy can be thinned with water, if necessary.

*Note: Using prepared gravy is an easy way to help control fat, sodium, and carb intake, especially during the food-heavy holiday season. With canned gravy, you know exactly what the nutrients are per serving size, something you can only guess with homemade gravy. An appropriate diabetic or heart-healthy serving of gravy is 2 tablespoons.

Nutrition Information:
Calories: 30 calories, Carbohydrates: 2 g, Protein: 2 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 22 mg, Sodium: 176 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/sides/giblet-gravy/

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Jennie – O Turkey Recipe of the Week – Homestyle Turkey Shepherd’s Pie

October 30, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a recipe for Homestyle Turkey Shepherd’s Pie. This week’s recipe is made using Jennie – 0 Extra Lean Ground Turkey Breast, Garlic, Basil, Thyme, Ground Pepper, Jar of Fat Free Turkey Gravy, Frozen Corn Kernels, Frozen Peas, Mashed Potatoes, and Shredded Low Fat Cheddar Cheese. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Homestyle Turkey Shepherd’s Pie
The aroma of this lean Shepherd’s Pie is enough to lead the whole family to the table. Make dinner in under 30 minutes and under 300 calories with savory ground turkey, mashed potatoes and cheese.
Total Time – 30 Minutes
Serving Size – 6 Servings

INGREDIENTS
2 teaspoons minced garlic
1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
½ teaspoon dried basil
½ teaspoon thyme
½ teaspoon freshly ground pepper
1 (12-ounce) jar fat-free turkey gravy
½ cup frozen corn kernels
½ cup frozen tiny peas
2½ cups prepared mashed potatoes
½ cup shredded low-fat Cheddar cheese

DIRECTIONS
1) Spray 10-inch oven-proof skillet with cooking spray. Place over medium-high heat; add garlic and turkey.

2) Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.

3) Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.

4) Add basil, thyme, pepper, gravy, corn and peas; simmer uncovered 5 minutes or until mixture is hot.

5) Spoon mashed potatoes over turkey mixture.

6) Sprinkle with cheese. Broil 4 to 5-inches from heat source 2 to 3 minutes or until mixture is bubbly and cheese is melted.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 240
Protein 24g
Carbohydrates 29g
Fiber 3g
Sugars 2g
Fat 2.5g
Cholesterol 45mg
Sodium 750mg
Saturated Fat 1g
https://www.jennieo.com/recipes/homestyle-turkey-shepherds-pie/

Kitchen Hint of the Day!

September 12, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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When making Gravy…………………..

Salt added to flour used for thickening gravies, etc., will help to prevent lumping. Nothing like a good gravy!

Happy Easter!

April 12, 2020 at 6:15 PM | Posted in Ham | 2 Comments
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Today’s Menu: Baked Ham, Green Beans, Mashed Potatoes, Sweet Potatoes, Gravy, and Apple Pie

Hope everyone is enjoying their Easter! This one is a bit different, most of us are at our own homes and no eating out today because of the Virus. It seems to be getting some what better but we still have a ways to go. I just hope people don’t start getting out more and the Virus rebounds. Let’s just stay the course and finish riding this thing out. Everyone enjoy your Easter and stay safe. Take care all!

Kitchen Closed tonight – Bob Evans

March 20, 2020 at 6:45 PM | Posted in fish, Food | Leave a comment
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Today’s Menu: Bob Evans (Home Delivered)

 

 

 

For Breakfast I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. I also had my morning cup of Bigelow Decaf Green Tea. Outside we had rain showers in the morning and cloudy and 68 degrees for the afternoon. We have had up to 3-4 inches of rain the past 3 days, a lot of local flooding. So not much going on, waiting out the virus. The Kitchen is closed and we had Bob Evans deliver our Dinner tonight! Mom had a Slow Roasted Turkey Dinner while I had the Lemon Pepper Sole.

 

 

 

I was tired of cooking and I needed a day off. So I had an email come in from Bob Evans come yesterday and they were offering Free Delivery! So it had been quite some time since I had Bob Evans so it sounded good. Mom ordered the Slow Roasted Turkey and Dressing Dinner. With sides of Mashed Potatoes and Gravy, Stuffing, Carrots, Cranberry Relish, and a Roll. For myself I ordered the Lemon Pepper Sole. I had sides of Sugar Snap Peas and a Roll, I gave the Roll to Mom. Both Dinners were Delicious and they arrived Hot. We Really enjoyed it! Thank you Bob Evans! For Dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bob Evans
FREE DELIVERY
Breakfast, lunch or dinner, we’ve got you covered with FREE DELIVERY (where available).
https://www.bobevans.com/

Kitchen Hint of the Day!

December 25, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Less stress Christmas Day……………………….

There is so much that can be done a day or two ahead of time: stuffing can be prepared, sprouts can be peeled, carrots can be chopped, the gravy and other sauces can be made, you can even partially roast the potatoes and other vegetables and finish them off on the day. Doing as much as you can the day before will ensure your cooking the Christmas dinner is much less stressful.

Wild Idea Buffalo Recipe of the Week – Buffalo Pot Roast

November 20, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Buffalo Pot Roast. It’s a Winter Comfort Food Classic – Buffalo Pot Roast! Made using the Wild Idea Buffalo Chuck Roast. You can find this recipe and purchase the Wild Idea Buffalo Chuck Roast along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

 

 

Buffalo Pot Roast
Nothing represents “comfort food” more than a traditional pot roast. Wild Idea’s 100% grass-fed, rich and slightly sweet bison roast, braised until tender and juicy, nestled in a bed of potatoes and carrots, and covered with pan gravy, says it all! Always a favorite, but this savory, one pot meal is a wonderful way to welcome the fall! (Serves 6 to 8)

Ingredients:
1 – 3 pound Wild Idea Buffalo 3 Lbs. Chuck Roast
2 – tablespoons olive oil
2 – teaspoons sea salt
2 – teaspoons black pepper
2 – teaspoons garlic powder
2 – teaspoons thyme, or two to three sprigs fresh thyme *I use half fresh & half-dried.
1 – teaspoon rosemary, or one to two small fresh sprigs *I use half fresh & half-dried.
1 – teaspoon oregano, or one sprig oregano *I use half fresh & half-dried.
2 – onions, 1 diced and 1 quartered
1 to 2 tomatoes, coarse chopped
5 – cups buffalo, vegetable or organic beef stock
2 – bay leaves
6 – potatoes, quartered
3 – celery stalks, quartered
4 to 6 – carrots, peeled and quartered
½ – cup red wine
1 – tablespoon corn starch, or more if needed

Preparation:

1) Preheat oven to 225°. Rinse bison roast, pat dry and remove string. *Removing string is optional; I usually remove for this preparation, so I don’t loose the seasoning in removing after cooking.

2) Mix all the dried seasonings together. Rub the roast with 1 tablespoon of the olive oil, and rub the dried seasoning into the roast.

3) In a heavy pot over high heat, heat the remaining tablespoon of the olive oil. Place the seasoned roast into the hot oil and brown for 5 minutes. Turn roast 3 times, searing for 5 minutes each. *Positioning roast up against the pan sidewalls will help in browning the whole roast.

4) Move the roast to the side and add the chopped onions, lifting the roast so onions cover the bottom and stir occasionally. Allow the onions to cook for about 5 minutes.

5) Add the chopped tomatoes around the roast, the bay leaf, and pour in the stock. Let the stock come to a full boil, then cover and turn off the heat.

6) Transfer covered roast into the preheated oven on the middle rack. Braise the buffalo pot roast for 6 hours.

7) During the last half hour of cooking, add the potatoes, pushing them down into the juices. Cover and increase heat to 375°.

8) Cook the potatoes for 15 minutes, then, add the celery, onion, and carrots. Cover and cook for an additional 15 minutes. Check the vegetables to insure they are cooked through, but still slightly firm. Continue to cook for a few more minutes if needed.

9) Remove the pot roast from the oven, and transfer the roast and the vegetables to a cutting board or platter. Cover with foil.

10) Place the pot with the juices on the stovetop over medium high heat. Bring to a boil. Mix the cornstarch into the wine, and whisk into the bubbling pan juices. If the gravy is not to your desired thickness add more wine/cornstarch mix, until desired consistency is achieved. Season to taste.

11) Carve the roast and pass with gravy and crusty bread.
https://wildideabuffalo.com/blogs/recipes/thanksgiving-recipes

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