This will either make you puke or make you happy. I was really drunk and broke one day but also very hungry so I poked around my fridge trying to see what I could I put together to make myself a half-way decent meal. I came upon some frozen burgers in the fridge and threw em in a pan with a little bit of oil. Then I though I could make it a bit more intersting. Remember that time I made spaghetti sauce and told the world about it? Yea a few entries ago, well... I had some left over Italian pasta. I mean I think this shit was made right there in Italy not that Stop and Shop stuff...well I bought it at Stop and Shop but anyway this shit is legit. I boiled some water and cooked up what was left of the bag of pasta.
I then started to break my hamburger patties up into small pieces as it was cooking then added salt, pepper, and paprika to it. Maybe paprika is gross to you but I put it in everything because I think it's tasty. Plus it makes me think of those little tiny red ants I used to squish as a kid...wait, what? Ok anyways after my pasta is done I added a little bit of butter to it and threw in my seasoned burgers.
Then I threw in some left over 4 blend taco cheese that I had in the fridge. For some reason I had 3 un-opened bags which is weird because I dont make tacos very often. I was feeling pretty wild at this point so I added some chili powder to the mix and that was it. Mixed that shit up and voila! Tomorrows hangover averted yet once again!
Someday soon I'll have cash for fancy ingredients, someday.
Sunday, January 10, 2010
Friday, December 18, 2009
Home-made Spaghetti Sauce and Meaty Balls plus a side dish A COMPLETE ITALIAN DINNER!
I'm going to cover a more traditional recipe for a nice easy home-made spaghetti sauce with meatyballs. I will also talk about a quick an easy side dish that goes greet along side your wannabe Italian dish. There are even some pictures in this one...holy shit! So grab your Heineken and throw on your Phil Spector Christmnas album and begin.
Pasta Sauce Ingredients
Tomatoes
Sliced Onions
Chopped Garlic
Tomato Paste
Oregano
Fresh Basil ( I throw Basil in everything because it is delicious to me)
Salt/Pepper
If I remember the rest of the spices I used I'll add them to the list later.
Meatball Ingredients
Ground meat
Italian bread crumbs (or spice your own bread crumbs)
Eggs
Sour Cream
Paprika
SECRET SIDEDIIIIIIIsh Ingredients
not much of a secret...I seen it on the tele once and copied it and made it simpler.
Red Peppers
Onions
Olive Oil
Balsamic Vinegar (The good Italian kind not that Ken's salad dressing shit)
Ok Here goes...step one for making the pasta sauce.
STEP 1-Boil some water and throw your tomatoes in there. boil for about 30 seconds then strain running cold water over your tomatoes. This will make the skin easy to peel off. Cut the tomates in half removing the seeds and set aside.
Step 2: Pour a bit of Olive Oil into a large pot and throw some sliced onions in there you can add some Oregano if you want at this time, also throw in your chopped garlic. You may now take your brainy, peeled, and seedless tomatoes in the pot and a can or two of tomato paste (this will help thicken the sauce)I also like to add a little bit of water.
Step 3: Let this shit simmer on LOW for hours, adding Fresh Basil, Salt, Pepper, and honestly I can't remember what other spices I used (pretty sure I use different ones every time) but you'll work it out. I just wanted to teach you the spaghetti sauce basics.
Step 4: Taste test and stir often and while you are waiting start your meatballs.
MEATBAAAAAAAAAALLLLLLLLS
Step 1. Preheat your oven to 350 degrees
Step 2. Put your ground meat in a bowl, crack a few eggs on it, add some of your italian bread crums, scoop out some sour cream, throw a generous amount of paprika in there and mix it all around.
P.S. Totally sick of taking pictures at this point.
Step 3. Shape your meat into balls with your hand ( like the ones you used to make in art class with clay when you were a kid...and when you got a bit older you would then shape them into penises...but no penises...just balls, ok?)
Step 4. On a Foiled and Oiled pan place your balls down leaving some room in between each ball so they won't stick together...no one likes sticky balls.
Step 5: Cook in the oven for about 20 minutes @30/
Step 6: Check one ball...is it cooked but not overcooked? Good, then throw it in you pan with your sauce.
Let your balls and sauce be simmer together for a while.
SECRRRRRRRRRRRRRREEEEEEEEEET SIDE DISH THAT IS REALLY JUST PEPPER AND ONIONS IN BALSAMIC DRESSING STEPS.
Step One: Cut a few red peppers and onions into thin strips
Step two: Throw a little oil in a pan until it's hot then throw your pepper and onion strips in.
Step Three: Cook your peps and ons thoroughly until they are floppy, add some of your fancy Balsamic Vinegar in there and cook it a little bit more.
Step Four:That's it, it' really that easy.
Hope that was some-what coherent enough for you...I've had a few. If I don't see ya before x-mas have a good one!
Pasta Sauce Ingredients
Tomatoes
Sliced Onions
Chopped Garlic
Tomato Paste
Oregano
Fresh Basil ( I throw Basil in everything because it is delicious to me)
Salt/Pepper
If I remember the rest of the spices I used I'll add them to the list later.
Meatball Ingredients
Ground meat
Italian bread crumbs (or spice your own bread crumbs)
Eggs
Sour Cream
Paprika
SECRET SIDEDIIIIIIIsh Ingredients
not much of a secret...I seen it on the tele once and copied it and made it simpler.
Red Peppers
Onions
Olive Oil
Balsamic Vinegar (The good Italian kind not that Ken's salad dressing shit)
Ok Here goes...step one for making the pasta sauce.
STEP 1-Boil some water and throw your tomatoes in there. boil for about 30 seconds then strain running cold water over your tomatoes. This will make the skin easy to peel off. Cut the tomates in half removing the seeds and set aside.
Step 2: Pour a bit of Olive Oil into a large pot and throw some sliced onions in there you can add some Oregano if you want at this time, also throw in your chopped garlic. You may now take your brainy, peeled, and seedless tomatoes in the pot and a can or two of tomato paste (this will help thicken the sauce)I also like to add a little bit of water.
Step 3: Let this shit simmer on LOW for hours, adding Fresh Basil, Salt, Pepper, and honestly I can't remember what other spices I used (pretty sure I use different ones every time) but you'll work it out. I just wanted to teach you the spaghetti sauce basics.
Step 4: Taste test and stir often and while you are waiting start your meatballs.
MEATBAAAAAAAAAALLLLLLLLS
Step 1. Preheat your oven to 350 degrees
Step 2. Put your ground meat in a bowl, crack a few eggs on it, add some of your italian bread crums, scoop out some sour cream, throw a generous amount of paprika in there and mix it all around.
P.S. Totally sick of taking pictures at this point.
Step 3. Shape your meat into balls with your hand ( like the ones you used to make in art class with clay when you were a kid...and when you got a bit older you would then shape them into penises...but no penises...just balls, ok?)
Step 4. On a Foiled and Oiled pan place your balls down leaving some room in between each ball so they won't stick together...no one likes sticky balls.
Step 5: Cook in the oven for about 20 minutes @30/
Step 6: Check one ball...is it cooked but not overcooked? Good, then throw it in you pan with your sauce.
Let your balls and sauce be simmer together for a while.
SECRRRRRRRRRRRRRREEEEEEEEEET SIDE DISH THAT IS REALLY JUST PEPPER AND ONIONS IN BALSAMIC DRESSING STEPS.
Step One: Cut a few red peppers and onions into thin strips
Step two: Throw a little oil in a pan until it's hot then throw your pepper and onion strips in.
Step Three: Cook your peps and ons thoroughly until they are floppy, add some of your fancy Balsamic Vinegar in there and cook it a little bit more.
Step Four:That's it, it' really that easy.
Hope that was some-what coherent enough for you...I've had a few. If I don't see ya before x-mas have a good one!
Thursday, December 10, 2009
Monday, December 7, 2009
White Wine Curry Chicken Noodle Soup
I made chicken stock out of a chicken carcass I had used a few days before and frozen. I don't know if it's a good idea to freeze a chicken carcass or not but it resulted in some damn tasty, heart-warming, punkalicious chicken noodle soup. I used a seperate package of raw chicken tenders and coated them in curry powder. Before I get too deep into my explanation lemme break down the ingredients for you:
1 left-over chicken carcass
1 package of raw chicken tenders
2 carrots
1 turnip
2 (or more) pieces of celery
1 onion
leeks,
1 Parsnip
1 summer squash
Fresh Parsley
white wine
egg noodles
water (does that count as an ingredient?)
basil
oregano
garlic
salt and pepper
curry powder
olive oil
Since I was making a variation of homestlye old fashioned chicken noodle soup I was feeling kind of girly (relax gentlemen, soup isn't just for the ladies) so I started out listening to Boston's very own The Dents to get me psyched for the very tedious job that is cutting vegetables.
http://www.myspace.com/thedents
Be warned this recipe takes all day so be prepared to put away at least 3-4 hours of your time for this. And as always add more or take away what you want from the recipe to make it your own...add another carcass to have extra stock to freeze for later, I don't give a hoot but do not forget about it on the stove. Watch it, taste it, love it. You don't have to stare at the pot for 4 hours just check it from time to time. That being said here is step one.
Step 1: Begin. Take your leftover chicken bones and fat and throw them in a giant pot cover it with water and white wine. It's up to you how much more wine than water you want to use. Don't overfill the pot because remember you are making TASTY chicken stock and you will be using all of this liquid for your soup later, so the more water you have the less flavorful the stock will be.
Step 2: Add your veggies. Throw in your onion, leeks, parsnips, turnips, celery, carrots, schnosberries, or whatever else tickles your toosh. Althouh I would hold on throwing in on the summer squash for now, I feel like carrots, turnips, and things of the like take longer to cook and add flavor to a stock where summer squash cooks faster and I don't know, I just like to throw them in later. You can also throw your fresh parsley in at this time.
Step three:
Cook your stock. Let your chicken stock simmer on low for about three hours adding salt and pepper, oregano, garlic and basil (or other spices) in a little at a time. Taste it if you like.
Step four: Drain and pick: Drain your stock into another pot or bowl leaving the bones and veggies behind in the strainer. Now here is the gross part...pick through your mix with your hands removing any bones and skin fat, this is an annoying and tedious process, if there are better suggestions for doing this out there I would love to hear them. After you have removed ALL bones and skin put your mix pack in the pot and pour the stock back in.
Step Five: Prepare your raw chicken. While your stock was cooking you could have been making yourself uself by cooking up those raw chicken tenders. Since my stock was already going to have a lot of flavor I tried to keep my chicken pretty basic by cooking it on the stove in olive oil only then adding curry powder to it during it's last few minutes on the stovetop. I then put the chicken aside to cool, later picking it apart in sort of a pulled chicken fashion. I threw the pulled chicken into the pot along with a bunch of egg noodles. I bought the no yolk egg noodles, not sure why, but they were pretty tasty.
Step 6: Taste your masterpiece. After everything is all togethert taste it, make sure it's too your liking. You can cook the egg noodles in the soup for a few minutes to soften them then you are ready to serve or freeze your soup.
Hurray!
Making home-made chicken noodle soup is pretty easy as long as you have got the time to wait and the patience and stomach to deal with chicken carcass. It's tasty and authentic and the white wine and curry powder really make it special so get creative and think of how you want to booze or flavor this dish up to make it your own.
1 left-over chicken carcass
1 package of raw chicken tenders
2 carrots
1 turnip
2 (or more) pieces of celery
1 onion
leeks,
1 Parsnip
1 summer squash
Fresh Parsley
white wine
egg noodles
water (does that count as an ingredient?)
basil
oregano
garlic
salt and pepper
curry powder
olive oil
Since I was making a variation of homestlye old fashioned chicken noodle soup I was feeling kind of girly (relax gentlemen, soup isn't just for the ladies) so I started out listening to Boston's very own The Dents to get me psyched for the very tedious job that is cutting vegetables.
http://www.myspace.com/thedents
Be warned this recipe takes all day so be prepared to put away at least 3-4 hours of your time for this. And as always add more or take away what you want from the recipe to make it your own...add another carcass to have extra stock to freeze for later, I don't give a hoot but do not forget about it on the stove. Watch it, taste it, love it. You don't have to stare at the pot for 4 hours just check it from time to time. That being said here is step one.
Step 1: Begin. Take your leftover chicken bones and fat and throw them in a giant pot cover it with water and white wine. It's up to you how much more wine than water you want to use. Don't overfill the pot because remember you are making TASTY chicken stock and you will be using all of this liquid for your soup later, so the more water you have the less flavorful the stock will be.
Step 2: Add your veggies. Throw in your onion, leeks, parsnips, turnips, celery, carrots, schnosberries, or whatever else tickles your toosh. Althouh I would hold on throwing in on the summer squash for now, I feel like carrots, turnips, and things of the like take longer to cook and add flavor to a stock where summer squash cooks faster and I don't know, I just like to throw them in later. You can also throw your fresh parsley in at this time.
Step three:
Cook your stock. Let your chicken stock simmer on low for about three hours adding salt and pepper, oregano, garlic and basil (or other spices) in a little at a time. Taste it if you like.
Step four: Drain and pick: Drain your stock into another pot or bowl leaving the bones and veggies behind in the strainer. Now here is the gross part...pick through your mix with your hands removing any bones and skin fat, this is an annoying and tedious process, if there are better suggestions for doing this out there I would love to hear them. After you have removed ALL bones and skin put your mix pack in the pot and pour the stock back in.
Step Five: Prepare your raw chicken. While your stock was cooking you could have been making yourself uself by cooking up those raw chicken tenders. Since my stock was already going to have a lot of flavor I tried to keep my chicken pretty basic by cooking it on the stove in olive oil only then adding curry powder to it during it's last few minutes on the stovetop. I then put the chicken aside to cool, later picking it apart in sort of a pulled chicken fashion. I threw the pulled chicken into the pot along with a bunch of egg noodles. I bought the no yolk egg noodles, not sure why, but they were pretty tasty.
Step 6: Taste your masterpiece. After everything is all togethert taste it, make sure it's too your liking. You can cook the egg noodles in the soup for a few minutes to soften them then you are ready to serve or freeze your soup.
Hurray!
Making home-made chicken noodle soup is pretty easy as long as you have got the time to wait and the patience and stomach to deal with chicken carcass. It's tasty and authentic and the white wine and curry powder really make it special so get creative and think of how you want to booze or flavor this dish up to make it your own.
Thursday, December 3, 2009
Best Beer Bacon Pulled Pork Ever
Welcome to my first Punk Pig post. I decided to start this blog to document some of the things I make (since I'm terrible at writing things down) so I can refer to them in the future. I'm currently a 25 year old punk rock guitarist that plays in a couple of bands (Vagiant Boston and Anarchcunts) with a dream of hopefully opening my own home based catering business someday. Being a musician and a "professional" sandwich maker I'm broke so this is currently a pipe dream. But maybe someday I will grow up and have enough money to buy a van and a catering license but for now I'll blog. This blog will mostly be a collection of "recipes", I quote the word recipes because I probably won't be providing many exact measurements of ingredients. I believe the best way to learn when you cook is to decide for yourself, by taste, when you have too much or not enough of something. You should also be able to look at a list of ingredients and decide from the get go what you would like to add or take a way from the recipe to make it your own. This is important, no one just wants to be a copy-cat. Cooking is an art! Art is self expression. Believe that! Although this blog will mostly consist of "recipes" I may, from time to time, go off on tangents on something amazing I ate on tour or something that my fucking amazing upstairs neighbor cooked or talk about amazing chefs that are also musicians. These things are cool to me so I will include them here. I also will start including videos when I decide to not cook in my pajamas. Anyway enough boring talk about me and my stupid life let's get going as I'm sure you all love Beer and Bacon.
BEER BACON PULLED PORK!
This recipe was a hit at a potluck recently and I want to share it with you all before I forget how to make it myself.
Here is a list of things you will need.
BACON
1 package of Country style pork ribs
1 onion
1 chopped garlic
Beef broth cubes
Guiness or Heineken
caraway seeds
salt and peppers
and any other seasonings you want (paprkika, garlic, thyme leaves, oregano...use your imagination!)
Optional: sauerkraut, BBQ sauce, and Heinz 57 sauce.
Dutch Oven, or in my case a giant sauce pan since I don't have a dutch oven, but this recipe would probably work better with one. Before you begin pop on The Exploding Hearts album, Guitar Romantic, because you will probably have a heart attack after eating this...plus that record rules.
Step One:
Cook the bacon in the pot you plan on making the pork in. Let it cook in it's own juices, moving it around so it doesnt stick to the pot. Remove the bacon after cooking and break it up and put it to the side. Leave the grease in the pot.
Other step one: While cooking the bacon, in a seperate pan boil water with one or two (depending on how much pork you want to make) beef broth cubes until cubes are disolved.
Step Two: Brown the pork in the bacon grease then set the pork aside.
Step Three: Add Beef broth and one onion to the pot and let the onions cook for a few minutes.
Step Four. Put the pork back in the pan and pour a can and a half or so of beer over the pork and onions. I like to use Heineken for this one because it adds a special flavor (and I'm a Heineken junky) to it but Guiness is also always a good choice when cooking with beer. Now is the time to add any initial spices to the mix. I like to use caraway seeds since they are fairly common in pork recipes and they provide a very mild anise-like flavor when used sparingly. I also always add salt and pepper to almost everything. And I almost always finely chop in everything because of it's health benefits. Add your spices and let your mix simmer on slow for 3-4 hours, slowly cooking the pork until the meat falls of the bones.
Step 5: Check your pot often taste testing the mix and adding more spices if necessary.
Step 6: Drain the mix leaving only the pork behind. Save your homeade broth for something else later...not sure what I'm going to use it for yet but that shit's in the freezer. Take your pork, taste it...good, right? And add sauerkraut if you want. Also add the bacon bits from earlier to the pork mix. Add barbeque sauce if you want. I'm trying to work on a recipe for home-made bbq sauce but it kind of squares me so for now I'm a fan of Jack Daniels no 7. I don't add the bbq sauce in the mix but I bring it with me as an option for people to add it to their sandwiches. I did however throw in a little bit of Heinz 57 sauce to add a kick to the pork.
Step 7: Don't skimp on rolls. Buy or make your own kickass rolls to serve with you pulled pork, good bread makes a difference.
Step 8: Serve and enjoy your home-made fatty beery pulled pork...everyone else will!
BEER BACON PULLED PORK!
This recipe was a hit at a potluck recently and I want to share it with you all before I forget how to make it myself.
Here is a list of things you will need.
BACON
1 package of Country style pork ribs
1 onion
1 chopped garlic
Beef broth cubes
Guiness or Heineken
caraway seeds
salt and peppers
and any other seasonings you want (paprkika, garlic, thyme leaves, oregano...use your imagination!)
Optional: sauerkraut, BBQ sauce, and Heinz 57 sauce.
Dutch Oven, or in my case a giant sauce pan since I don't have a dutch oven, but this recipe would probably work better with one. Before you begin pop on The Exploding Hearts album, Guitar Romantic, because you will probably have a heart attack after eating this...plus that record rules.
Step One:
Cook the bacon in the pot you plan on making the pork in. Let it cook in it's own juices, moving it around so it doesnt stick to the pot. Remove the bacon after cooking and break it up and put it to the side. Leave the grease in the pot.
Other step one: While cooking the bacon, in a seperate pan boil water with one or two (depending on how much pork you want to make) beef broth cubes until cubes are disolved.
Step Two: Brown the pork in the bacon grease then set the pork aside.
Step Three: Add Beef broth and one onion to the pot and let the onions cook for a few minutes.
Step Four. Put the pork back in the pan and pour a can and a half or so of beer over the pork and onions. I like to use Heineken for this one because it adds a special flavor (and I'm a Heineken junky) to it but Guiness is also always a good choice when cooking with beer. Now is the time to add any initial spices to the mix. I like to use caraway seeds since they are fairly common in pork recipes and they provide a very mild anise-like flavor when used sparingly. I also always add salt and pepper to almost everything. And I almost always finely chop in everything because of it's health benefits. Add your spices and let your mix simmer on slow for 3-4 hours, slowly cooking the pork until the meat falls of the bones.
Step 5: Check your pot often taste testing the mix and adding more spices if necessary.
Step 6: Drain the mix leaving only the pork behind. Save your homeade broth for something else later...not sure what I'm going to use it for yet but that shit's in the freezer. Take your pork, taste it...good, right? And add sauerkraut if you want. Also add the bacon bits from earlier to the pork mix. Add barbeque sauce if you want. I'm trying to work on a recipe for home-made bbq sauce but it kind of squares me so for now I'm a fan of Jack Daniels no 7. I don't add the bbq sauce in the mix but I bring it with me as an option for people to add it to their sandwiches. I did however throw in a little bit of Heinz 57 sauce to add a kick to the pork.
Step 7: Don't skimp on rolls. Buy or make your own kickass rolls to serve with you pulled pork, good bread makes a difference.
Step 8: Serve and enjoy your home-made fatty beery pulled pork...everyone else will!
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