Cathead Biscuits and Sawmill Gravy

It's late...or early depending on which clock you are looking at.  So, I decided to present one of my favorite breakfasts, one that I eat whenever I feel like it.  Well, to be more precise, whenever we have sausage in the house.  We serve breakfast anytime, just not as greasy or flavorless as Denny's.  Here is my version of Cathead Biscuits and Sawmill Gravy.

I was first introduced to this delectable dish by my Grandpa Anson in the backwoods of Southern Indiana.  He actually called the gravy Alvin Tyree gravy.  I think Alvin Tyree was some distant relative, but whenever I asked, nobody really knew.  My Dad and his cousins called it sawmill gravy because it's as thick as the chaff from a sawmill.  It might be better described as paste with sausage and spices for how thick the Indiana Ansons like it, definitely not like the cheap--o watery stuff that comes on teh buffet at a Holiday Inn Express or anything like that.

And to be truthful, these are not real cathead biscuits; they are nowhere near the size of a cat's head.  They are cheap imitations in the form of Jiffy Mix, but almost any biscuits will do since the gravy is so downright awesome!

With a side of hash browns. The ketchup is just for color.

For the biscuits, just follow whatever recipe you want.  My sister-in-law Toni has a killer one.  I should get it (hint hint).

The gravy is just a simple mixture of some sort of grease (I like to use drippings: sausage, bacon, etc. or butter), milk, flour, black pepper, onion powder, and crushed red pepper flakes.  Mix the ingredients until you have the consistency you want and there are enough for leftovers for another meal or two.  I ate mine this morning over a bagel. Om-nom-nom-nom.

Kickin' It Old School

Even before I made it to old school, I dug a good ol' PB & J, especially the way my mom "gobbed on" (her words not mine) the jelly.  So, today's comfort food is exactly what I ordered whenever I needed a good taste of home.  It's even better now, though because it comes on Amy's homemade bread. (See also"Man Cannot Live By Bread Alone..." on December 2, 2012). 

It really doesn't matter which brand or type of peanut buttery goodness you use--creamy or chunky--as long as it isn't super greasy or powdery.  By the way, MRE peanut butter is better used as a tank lubricant.  Just saying.  And the jelly is also a matter of personal preference.  My favorite is grape, but I'll go for whatever is in the fridge (raspberry is a close second, and is pictured in today's version--homemade, of course).

This peanut butter and raspberry sandwich is a part of this balanced meal.

There isn't a time of day that a peanut butter sammich doesn't fit, especially if you are a starving student.  I remember nights where I would make an entire loaf of generic store-brand bread into a mountain of brain food.  They've provided breakfast a time or thirteen as well.  And a paper or two may or may not have been turned in with a hint of grape or strawberry.

Yep...always a kid at heart.  And even though my tastes have matured over the years, nothing tops one of these delicious sandwiches, especially when the jelly squishes through the bread after you have sat on your lunch on the bus ride to school.  Just kidding.  But seriously, milk is a must.

P.S.  I never said all my food posts would require intense kitchen action, I just said that these foods make me happy.  And if a kid gorging a PB&J isn't happiness, I don't know what is.

So Good It Gets Its Own Post

Bacon. Period.

'Nuff said.

Que Viva La Tortilla Española!

One of my favorite parts of serving a mission in Andalucia (apart from the actual missionary work) was the food.  Every so often I get a hankerin' (Payson word) for some Spanish grub.  The Tortilla de Patata is one of the dishes commonly made and individualized by every little Maria in her own kitchen.  I can't begin to quantify the number of tortillas I've consumed, let alone the varieties I've sampled.  So tonight's recipe is a basic recipe.  The add-ins again are according to your taste (Are you starting to see how I roll?), so I'll just mention some possibilities toward the end.

Before I start, everyone and his dog--rat dogs are perfect for punting, by the way--will argue about the ratio between potato and egg.  Again, I say this is a basic recipe.  Adjust it to your liking.

These tortillas have bacon, green pepper, and green onions.

First, dice 5-6 medium sized potatoes and leave them to soak in salt water for a while.  Then fry the taters in olive oil until the insides are soft and the outsides are just starting to develop a slight crispiness.  Set them to the side in a bowl.  Beat 6 eggs in a separate bowl.  Add more salt (about a pinch).  Pour the egg mixture over the potatoes.  Stir until taters are completely covered.  Then pour them into a 8" or 9" frying pan already hot with a generous coating of olive oil.  Keep the egg/potato mixture moving so it won't stick to the pan.  You cannot just let the food sit in the pan.  This is an active process.  Once your potato/egg has cooked about halfway through, flip it.  For those who cannot perform a full flip, it's okay to use a plate to assist you in completely turning the concoction over (without breaking it).  Finish cooking the outsides.  If there is a little runniness on the inside, it's perfect.  You can serve it hot or cold, for whichever meal you want.  It also makes a good snack by itself.

Varieties include adding onions (white, yellow, or red) or peppers (any variety).  These are best added while frying the potatoes.  Green onion, diced tomato, bacon, chorizo (when you can find some good stuff), or just about anything else you can imagine recreates flavor.  So have fun when you experiment.  Most true Spanish tortillas are served plain or with just one addition.

As far as condiments go, you don't need any.  However, you could dip or spread whatever suits your mood.  A Sevillan favorite was garlic mayo.  Wimps use ketchup.  A tortilla can be a snack or served as a meal...or part of one.

If you find yourself still questioning, just ask about anyone I've served this to how riquísimo the sabor is.

Yes, my Andaluces, I know I didn't do justice in describing the process.  The true art of preparing a tortilla can only be mastered through apprenticeship, as I, myself, have had several pupils.

Que aproveches!

P.S.  I was asked to provide a vegetarian dish.  This is about as close as I come...maybe.

Sunday Dinner

Normally around our house we  have something simple on Sunday nights.  Something like popcorn and fruit or grilled cheese and soup.  Every once in a while we bust out something ridiculously awesome--but that's usually only when we have company.  But I was running out of pictures, so Amy suggested that we throw together a Honey Sesame Pork Tenderloin.

This comes from a new favorite cookbook entitled Worldwide Ward Cookbook: 440 Recipes from LDS Cooks Around the Globe (ed. Deanna Buxton).  This particular recipe comes from Christine Christensen of SLC, UT.  Of course I always take liberties with it.  Just ask Amy.  I can't leave a recipe alone.  I'll post the original, and then talk about the embellishments (maybe).

Add sauteed mushrooms and peppers.

1/2 C. soy sauce          2 cloves garlic, minced     1 tsp. ginger (or 1 Tbsp. fresh ginger, grated)
1 Tbsp. sesame oil       1.5 lb. pork tenderloin      1/4 cup honey          2 Tbsp. packed brown sugar
1/4 cup sesame seeds

Combine soy sauce, garlic, ginger, and sesame oil in large plastic bag.  Add tenderloin.  Marinate at least 2 hours.  Combine honey and brown sugar in a shallow bowl.  Remove tenderloin from marinade and pat dry with paper towel.  Roll tenderloin in honey mixture and then roll in sesame seeds.  Roast in shallow pan at 375 degrees for 20-30 minutes, or until meat thermometer registers 160.  Makes 4-6 servings.

When making larger roasts, adjust your cooking times accordingly.  A 4-pounder definitely is not done in 20 minutes.  Add whatever sides you want.  After biting into this, they will all be deemed irrelevant.  When taking leftovers to work, be prepared for others to hang around asking about how you made it.  Bring extra slices to share.  You'll make a lot of new friends...or if you already have friends, you'll make a bunch of awesome trades for desserts, drinks, etc.  Heh heh heh.

Holy Guacamole, Batman!

Yep.  Tonight's entry is the green goodness itself, guacamole.  I remember the very first time I ever tried the heavenly mixture.  I was 7 or 8, living in Las Vegas.  My parents were getting ready to go to a party of some kind.  I went into the kitchen to protest the parental units' choice of babysitter--picture something like a Calvin and Hobbes cartoon.  Dad was stirring something in  green Tupperware bowl, similar to the one we kids used as a sick catcher on those not-so-sunshiny days.  When I looked in it, there was a mass of green and red, and I thought my dad was stirring somebody's vomit.  To get me to shut up, or get out of the kitchen, or to educate me in the finer things of life, I don't know.  I just remember a Ruffle (with ridges) shoved into my mouth.  Instant conversion.  Note: my dad did this to me on several occasions with new foods when I was younger.  I vividly remember one other--fried mushrooms--but that's another story.  Uncle Lonnie tried to do that to me with a jalapeno when I was two.  Mom wasn't happy.  Now I have an iron stomach.  I think I won.

Small bowl of green heaven on earth.

Enough of my ramble.  There are many ways to make guac well.  As long as you have the right ingredients, you shouldn't mess it up too badly.

You need avocados (duh!).  I like to add diced tomato, lime (or lemon) juice, salt, and cumin.  Every once in a while (when my wife won;t be eating too much of it, I'll trow in some red onion or some bacon.  Be careful with the bacon, though.  You don;t really need salt if you add bacon.

Experiment, test the proportions until you find a combination you like.  Some people add sour cream or mayonnaise. Personally, I think those dilute the taste of the avocado, but that's just me.

Guac is good as a dip, as a spread, on salads, sandwiches, or sometimes just by the spoonful!

(Americanized) Southwestern Style!

Yeah, I'm late again.  That's what happens when you Christmas shop online.  But anyway, back to the food stuffs.  Today, I'm going to share some good ol' comfort food for those in our house: taco salad.  It's a quick, easy meal that everybody loves.  It's full of stackable and mixable awesomeness, and the kids can be a little picky if they need to.

This version contains seasoned beef, refried beans, tomatoes, lettuce, shredded cheddar cheese, green taco sauce, corn, guacamole, sour cream all on a bed of tortilla chips.  I also like to throw on olives, jalapenos, salsa, or other trimmings every once in a while.  You can even experiment with different kinds of meat.  Pork is excellent!  That recipe will come later.

Be careful.  With this plate, it's always easy to eat too much and bloat yourself like a pinata.

C is for Cookie

That's good enough for me.  And it's probably what I'll get in my statistics class.  For those who hadn't heard, these are my victory cookies.  Tonight was the last shred of participation in my statistics class.  And to celebrate, I'm sharing my (or rather Amy's) cookies with you.  There's nothing like cookies and milk.  Just ask any kindergartner after school.  But because last night's post went over the midnight wire, and I'm up against it again, I'll be brief.  These cookies are awesomely yummy.  In the words of my good friend, Cookie Monster, "Om-nom-nom-nom-nom-nom!"

Just add milk.

Oatmeal Chocolate Chip Cookies

1 ½ c. shortening                                       4 c. four

1 ½ c. sugar                                                 1 ½ tsp. baking powder

1 ½ c. brown sugar                                   1 ½ tsp. salt

3 Tbsp. milk                                                 1 ½ tsp. baking soda

3 tsp. vanilla                                                3 c. oats

3 eggs                                                           2 c. chocolate chips

Cream shortening and sugars.  Blend in eggs, vanilla and milk.  Add dry ingredients and beat until smooth.  Add oats and mix well.  Add chocolate chips.  Bake 8-10 minutes at 350 degrees.

** I like to use semisweet chocolate chips and do 2 c. white flour and 2 c. wheat flour.  I think it makes about 4 dozen cookies.  Enjoy!

Amy got this recipe from her sister Laura.  She makes good cookies, too.

P.S.  I'm eating some right now.

Something a Little More Manly

Well, it looks like my procrastinating habits of last December are already upon me.  So much for planning ahead.  Oh, well. It just fits with today's theme.  It's a guy thing for the most part--just go with the flow and see what happens.  And that's how I roll...well...more like a hoagie roll.  Today's entree comes from a blog my wife found one night as I was talking about steak sandwiches.  She says it was called the Red-headed Hostess (she thinks), but I don't know because I've never been on it.  And not to be mean, but I don't really care.  The site called them Man Sandwiches, which is kind of a dumb name, but that didn't stop me...and it never will when it comes to food.

I don't know the exact portions for the recipe because I manipulate it and play with flavors.  But here is the list of ingredients and a few steps to follow.

- Flat roast sliced into thin strips.  (You can substitute roast beef from the deli.)
- Diced red pepper.  (Green, yellow, and orange change up the flavor but are all good substitutes.)
- Diced onion.  (This time I used yellow--it's what I had--but red or white give the meal a different flavor.)
- Block of pepper jack cheese. (The smaller you cube the cheese--not cut the cheese--the quicker it melts.)
- Fresh mushrooms (These aren't in the original recipe, but I love adding fresh mushies.)

Cook the steak/beef with the onion and pepper until veggies are soft.  Inhale deeply as you stir.  Add a dash of black pepper if you like.  If you want variation, throw in some jalapenos or banana peppers, too.  Add the cheese.  Stir until its melted like a popsicle on an August afternoon--sticky all over everything.  You could add a touch of hot sauce for more manly fun.  Play with the proportions until you get it just the way you like it.  At this point, you can't do much to ruin it.

Man Sandwich Fixins (Naked)

Serve on a hoagie roll.  Toss on a couple of freshly sliced tomatoes if you start feeling guilty about all that meat you are about to shove down your gob.  You might be tempted to eat it straight out of the pan with your stirring utensil, but Amy says that's bad manners.

All gussied up.

This time mine were served with Salsa con Queso Cheetos, apple slices, and a Henry Weinhardt's vanilla cream soda (bonus picture).  This was actually my birthday lunch this year.  Mmmm...

P.S.  If anyone ever wants to try these, I'll make them for you (as long as you buy the ingredients and let me have some).

Go Stuff Yerself!

Keeping with the Thanksgiving themed post from yesterday, I'll shift to what I believe is the most underrated part of Thanksgiving dinner: stuffing.  Now, I'm not going to undertake the argument of the finer differences between stuffing and dressing; go argue with your grandma.  The following recipe can be cooked either way.  It's delicious both ways, but it's certainly easier to just bake it in separate pans.  My dad and I have experimented with similar recipes over the past several years.  I have no idea where he got his original recipe from.  The following recipe for Sausage and Apple Stuffing is this year's version:

Ingredients: 

·         1 loaf sourdough hearth bread, cut into 1/2-inch cubes (about 11 cups)

·         1 tablespoon canola oil

·         3/4 pound fresh mild pork or chicken sausage

·         4 Braeburn, Gala or other apples, cored and diced

·         3 ribs celery, thinly sliced

·         1 large onion, diced

·         2 tablespoons unsalted butter

·         2 1/2 cups low-sodium chicken broth

·         1/3 cup chopped fresh sage leaves

·         3/4 teaspoon fine sea salt

·         1/2 teaspoon freshly ground pepper

Method: 

Preheat oven to 300°F. Spread bread cubes out on two baking sheets and bake until dried but not browned, about 15 minutes. Transfer to a large bowl.

Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage and cook, breaking up chunks with a spoon, until browned, about 6 minutes. Add apples, celery, onion and butter and cook, stirring occasionally, until apple and vegetables are softened, 8 to 10 minutes more. Add to the bread. Stir in broth, sage, salt and pepper.

If using to stuff a turkey, cool completely before stuffing. If baking separately, heat oven to 350°F; bake in a buttered casserole dish until lightly browned and crisp on top, 50 to 60 minutes.

This year we doubled the recipe (almost tripled the sausage, though) and found out that it freezes decently.

Pumpkin Goodness

There's not too much you could make with pumpkin that isn't worth devouring.  Pumpkin chocolate chip cookies, pumpkin bars, pumpkin pie, pumpkin log (with cream cheese)...I could go on, but I'm going to stop with one particular goody from a gourd.  Last year my mother, tried to blend two holiday traditions: pumpkin pie for Thanksgiving and cheesecake for Amy's birthday.  The result was this scrumptious Pumpkin Swirl Cheesecake.  Mmmm...!

Don't forget the whipped cream!

Crust:

8 whole graham crackers
1/2 cup whole hazelnuts toasted
1/4 cup sugar
1/2 stick(4 Tbsp ) butter

Filling:  

2 bricks(8 oz each) cream cheese, softened
1 cup sugar
2 Tbsp cornstarch
2 tsp vanilla
1/2 cup sour cream
2 eggs plus 2 egg whites
3/4 cup white chocolate chips
1 15 oz can pumpkin (not pumpkin pie mix)
3/4 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp nutmeg

Heat oven to 350 degrees.  Lightly coat 8 inch spring form pan with cooking spray.  For the crust; break crackers into food processor.  Add nuts, sugar and butter. Process to make fine crumbs.  Press firmly over bottom and 11/2 in. up side of pan.  For the filling;  beat cream cheese in a large bowl with mixer on high until smooth.  Then, on low, beat in sugar, cornstarch, vanilla and sour cream until well blended.  Add eggs and extra egg whites, beat just until mixed.  Melt chocolate and add to 11/2 cups of cheese mixture and stir until well blended.  Stir pumpkin and spices into remaining cheese mixture.  Reserve 1/4 cup and pour rest into crust.  Pour the chocolate mixture onto pumpkin batter in a thick ring about 1/2 inch from sides of pan.  Top with dollops of reserved 1/4 cup pumpkin batter.  Run a knife through both batters for a marble effect.  Bake 1 hour 15 minutes or until toothpick inserted 2 inches from center comes out clean.  Carefully run a knife around inside edge to release cake,  Cool cake in pan on a cooling rack.  Then cover and refrigerate in pan at least 4 hours or up to one week.  Or freeze up to 3 months.  Thaw in refrigerator 2 days before serving.

It's good for breakfast, too!

Man Cannot Live By Bread Alone...

...but with these loaves, you might be tempted to try (at least with a little butter and jam).  That line originally came from comes from Deuteronomy 8:3, but it's more commonly cited in Matthew 4:4, when Lucifer attempts to tempt Jesus.  So, yeah.  That's the Sunday connection...the spiritual bread you were seeking for isn't around right now.  i could write something really cheesy about how tempting this bread is, especially as it comes out of the oven as I walk in the door from work, but I won't.  Check the LDS First Presidency Christmas Message if you want something to fill your souls.

My post is simply bread.  However, it's really good bread.  Since I am not much of a baker (never have been, probably never will be), Amy has been trying bread recipes since we were married. Most were too doughy or had the density of a brick.  Just recently, though, she got a recipe form a friend (thanks, Jacoy), and it has now become a family favorite.  She'll make ten loaves (2 batches) every so often.  The kids do a happy dance any time "Mom bread" is the after school snack.  When we have sandwiches as a family, we go through at least one entire loaf.  More if the kids are actually eating that day.

Honestly, it's delicious any way you slice it (yes, pun was intended): sandwiches, toast (plain or French), stuffing, crumbs, etc.  My favorite is straight out of the oven lathered with butter and honey.

Whole Wheat Bread (originally from Mandy Marie Eldridge-whoever she may be)

6 c. hot water
2 T. yeast
2/3 c. honey
2/3 c. oil
5 c. whole wheat flour (sometimes we mix it in with white as well)

1. Lightly mix these items together in a mixer and let them sit in a bowl and "sponge" (bubble and rise0 for about 15 minutes.

2. Start timing 5 minutes now and add 2 T. salt, 2 T. dough enhancer, (add gluten now if you are going to) and 11-12 c. whole wheat flour--enough so the dough begins to pull away from sides of bowl.  Leave the center lid off of the Bosch and let dough finish kneading on high speed for the rest of the 5 minutes.

3. Dump dough onto lightly oiled surface.  Cut into 5 pieces.  Shape into loaves.  place loaves in greased pans (I spray them with Pam.) and cover with a towel.  Let rise until 2-3 inches above loaf pans (about 40 minutes).  Preheat oven to 350 degrees.  Remove towel, place pans in oven and bake 20-25 minutes.  Remove from pans immediately and place on cooling rack.

4. After bread cools for several hours, it can be frozen.

Other tips:
***This recipe works best with hard white wheat.  If you use all hard red wheat, you need to substitute 5 c. with white flour.
***Dough enhancer is a natural preservative.  It keeps bread from crumbling and gives it a lighter texture.  you can buy it at the grocery store (or in bulk at a Bosch store).
***A favorite whet mix for this recipe is to use 5 c. of red wheat in the first step and then use white wheat for the rest.  This way the bread turns out light and fluffy with a deeper flavor.
***If you are using really old wheat (more than 7 years) you also need to add in 1/4-1/3 c. of gluten (can be purchased at a Bosch store or other places). you add this when you add the salt.

5. Om-nom-nom-nom. Repeat.

Even if you already have a favorite bread recipe, I suggest you try this.  You might be converted.

Food (That) Makes Me Happy!

Happy December.  It's only the first day of the month, and I've already almost missed my new gig.  Yeah, the one I've been proud of planning ahead for.  We're just not going to go there.  Again, I will beg you, for the sake of those around you, and those who will come after you, do NOT lick the screen.  It's only an image.

To start of our adventure in palatable pleasures, I thought we'd start with a breakfast.  I call this one my Wicked Awesome Egg Sandwich.

The ingredients for this morning mouthful include two fried eggs seasoned with black pepper, onion powder, crashed red pepper, and Cholula hot sauce.  They were blended with cheddar, pepper jack, and mozzarella cheeses, fresh green and red bell peppers, thick sliced tomatoes, and (of course) six slices of hickory smoked bacon.  Note: there is also bacon next to the sandwich on the paper plate and orange juice.  All this pure a.m. awesomeness is compressed between two toasted whole wheat bagels slathered with mayonnaise and spicy brown mustard.

Variations on the egg sandwich theme are a favorite among my three oldest children.  They occur about once a week--some results are more elaborate than others.  It just depends on what's left in the fridge.

Warning: In order to eat the wicked awesome egg sandwich, you may have to unhinge your jaw like a python trying to swallow a deer.  Do not attempt when trying to stay clean or presentable.  Messes will occur.