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Rec.Food.Recipes Digest #126
Fri 17 May 1991

Col:   Chocolate Cheesecake (Lise M. Fortin)
M:     Bob Jamieson's Meatloaf (Alison Chaiken)
M:     Sicilian-Style Sausage (Carol Miller-Tutzauer)
M:     Otis Boyd's Famous Hot Link Sausage (Carol Miller-Tutzauer)
M:     Italian Sausage (Carol Miller-Tutzauer)
M:     Grillades and Grits (Carol Miller-Tutzauer)
V:     Bakery-style White Frosting (Bill Flick)
M:     Red-Eye Gravy (Debbie Bragg)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#126 CHEESECAKE10 Col "10 May 91" 1991
.RZ "CHOCOLATE CHEESECAKE"
The following is my tried and true chocolate cheesecake recipe. It can be
used for other flavors, just omit the appropriate ingredients and add others.
It takes some time to make, but is well worth it.
.IH Crust
.IG "1 cup" "Graham wafer crumbs"
.IG "\(14 cup" "cocoa powder"
.IG "2 tbls" "granulated sugar"
.IG "1/3 cup" "butter,"
melted"
.IH Filling
.IG "750 g" "drained yogurt"
(see below)
.IG "\(12 cup" "granulated sugar" "100 g"
.IG "2 large" "eggs"
.IG "1 tsp" "vanilla flavoring"
.IG "\(12 tsp" "almond flavoring"
.IG "6 oz" "semi-sweet chocolate," "175 g"
melted
.PH Crust
.SK 1
In a bowl combine crumbs, powder, and sugar. Stir in butter. Press
into a buttered 8-9" springform pan. Chill in fridge while making
filling.
.PH Filling
.SK 1
In a bowl mix yogurt and sugar, until smooth. Beat in eggs one at a
time, on low speed. Add chocolate and flavorings. Mix well.
.SK 2
Pour filling into crust. Bake at
.TE 350 180
for 1 hour. Turn off oven and
leave cake in oven for an extra hour. Remove and let cool to room
temperature.
.SK 3
Refrigerate for 12-24 hrs. - this cheesecake freezes well.
.NX
.SH DRAINED YOGURT
Take a
.AB "1 kg" "2 lb"
container of yogurt. With a knife, make several cuts in the
yogurt, approximately
.AB "1 in" "2.5 cm"
apart. Turn the container 90 degrees and repeat.
(You're trying to create
.AB "1 in" "2.5 cm"
cubes of yogurt) Dump the yogurt into a coffee
filter (or strainer lined with paper towel, or some other type of filtering
set up) Put this in the fridge, and let the whey drain off overnight. The
result is approximately
.AB "500 g" "1 lb"
of drained yogurt. It looks like a very soft
cream cheese and can be used as a low fat substitute in many recipes.
.SH Hint
The lower the fat content of the yogurt, the more whey will drain off.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 \(12 hours.
.I Precision:
measure ingredients.
.WR
Lise M. Fortin
[e-mail]


.RH REC.FOOD.RECIPES-#126 MEATLOAF-3 M "11 May 91" 1991
.RZ "MEATLOAF" "Bob Jamieson's Meatloaf"
.KY BEEF
I just made meatloaf for a party this week. This recipe is a big hit with
\fImeat and potatoes types\fR, but not dull nonetheless. From the \fIBoston
Globe\fR, about 1988:
.IH
.IG "1 1/3 lb" "ground beef" "600 g"
.IG "1/3 lb" "ground pork" "150 g"
.IG "1/3 lb" "ground veal" "150 g"
.IG "3 Tbls" "Worcestershire sauce"
.IG "1" "large onion,"
chopped
.IG "1 Tbls" "butter"
.IG "2" "eggs,"
lightly beaten
.IG "2 Tbls" "mustard"
.IG "\(14 cup" "spicy ketchup" "50 ml"
.IG "3 Tbls" "cracker crumbs"
.IG "" "salt and pepper"
to taste
.IG "5 Tbls" "ketchup" "80 ml"
for glazing
.PH
.SK 1
Combine the meats with the Worcestershire, and let stand.
Preheat the oven to
.TE 350 180 .
.SK 2
Saute the onion in the butter until soft. Add it and all the other
ingredients to the meat.
.SK 3
Put into a bread pan, and glaze with 5 T. of ketchup. Bake at
.TE 350 180
for
one hour. Drain off fat.
.NX
Serve hot or cold. Good with pumpernickel as a sandwich.
This recipe works better with leaner ground meats (don't they all!)
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(12 hours.
.I Precision:
measure ingredients.
.WR
Alison Chaiken
[e-mail]


.RH REC.FOOD.RECIPES-#126 SAUSAGE-1 M "11 May 91" 1991
.RZ "SAUSAGE 1" "Sicilian-Style Sausage"
.KY ITALIAN PORK
From 'Home Sausage Making' by Charles Reavis, Pownal, VT:
Garden Way Publishing, 1981, ISBN# 0-88266-5
.IH
.IG "5 ft" "medium hog casings" "1.5 m"
[if making links]
.IG "4 lbs" "lean pork butt," "2 kg"
cubed
.IG "1 lb" "pork fat," "500 g"
cubed [Note: substitute
.AB "5 lb" "2.5 kg"
ground pork for this & above]
.IG "5 tsp" "coarse salt"
[Kosher salt, no iodine]
.IG "3 tsp" "fresh black pepper,"
coarsely ground
.IG "2 cloves" "garlic"
finely minced
.IG "2 \(12 tsp" "fennel seed"
.IG "1 tsp" "anise seed"
.IG "" "crushed red pepper"
to taste
.PH
.SK 1
Prepare the casings.
.SK 2
Grind the meat and fat together through the course disk.
.SK 3
Mix the remaining ingredients with the ground meat and fat.
.SK 4
Stuff the mixture into casings and twist off into
.AB "3-4 inch" "8-10 cm"
links.
.SK 5
Refrigerate and use within three days [immediately if using store-
ground meat as this is not as sanitary as grinding your own], or
wrap sausages individually and freeze.
.NX
You might also try adding about 1 Tbls of dry sweet basil and 1 Tbls of dried
Italian oregano.
.SH RATING
.I Difficulty:
moderate - patience needed.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#126 SAUSAGE-2 M "11 May 91" 1991
.RZ "SAUSAGE 2" "Otis Boyd's Famous Hot Link Sausage"
.KY BARBECUE BEEF PORK
From \fIThe All-American Barbecue Book\fR by Rich Davis & Shifra Stein, NY:
Vintage, 1988, ISBN# 0-394-75842-0 (pbk)
.IH
.IG "2 \(12 lb" "ground pork (shoulder cut)" "1.5 kg"
.IG "2 \(12 lb" "ground beef (brisket, round, or sirloing)" "1.5 kg"
.IG "2 tsp" "dried sage"
.IG "2 tsp" "crushed red pepper"
.IG "2 tsp" "paprika"
.IG "2 tsp" "ground cumin"
.IG "2 tsp" "dried sweet basil"
.IG "2 tsp" "aniseed"
.IG "2 tsp" "dried oregano"
.IG "dash" "salt and ground black pepper"
.PH
.SK 1
Mix the meats with the spices. For sausage links, attach
.AB "2 \(14 inch" "6 cm"

sausage casings to the stuffer nozzle on a hand meat grinder. Stuff
the casings to the desired length, cut the links, and secure the ends
with string.
.SK 2
Barbecue at
.AB 225 110
for 2 hours or slow-smoke at
.AB 185 85
for 4 hours.
For sausage patties, form the meat mixture into a roll and cover with
wax paper. Slice the roll into patties and peel off the wax paper.
Patties can be fried or grilled.
.SH RATING
.I Difficulty:
moderate - patience needed.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#126 SAUSAGE-3 M "11 May 91" 1991
.RZ "SAUSAGE 3" "Italian Sausage"
.KY ITALIAN PORK
From 'The Frugal Gourmet' by Jeff Smith, NY: Wm. Morrow, 1984,
ISBN# 0-688-03118-8
.IH
.IG "2 lb" "coarse-ground lean pork" 1 kg"
.IG "1 Tbls" "coarse-ground fennel"
[buy whole seeds and crush with a mortar & pestle]
.IG "2" "bay leaves,"
crushed
.IG "1 Tbls" "dried parsley"
.IG "3 cloves" "garlic,"
crushed
.IG "1/8 tsp" "hot dried red pepper flakes"
.IG "1 tsp" "salt"
.IG "\(14 tsp" "pepper"
.IG "4 Tbls" "water" "65 ml"
.PH
.SK 1
Mix all the ingredients carfully, let stand for 1 hour, and mix again.
.SK 2
Stuff into casings or fry plain.
.SH RATING
.I Difficulty:
moderate - patience needed.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#126 GRILLADES-GRIT M "13 May 91" 1991
.RZ "GRILLADES AND GRITS"
.KY BEEF PORK VEAL
Grillades (pronounced GREE-awds) consists of thin slices of meat (can be beef,
veal, or pork) browned then cooked in a \fIstew\fR. There are many versions
of them, from a more "country-style" (my recipe below) to quite sophisticated
versions (like served at Brennan's, New Orleans). If you have ever had
\fIswiss steak\fR then the flavor and cooking technique is similar. The
country-style version below is much more gravy-like, while in the finer
restaurants in the city, they tend to be richer and more tomato-based. Serve
on good, long-cooking (!!!!!) grits. (Instant grits will turn to concrete on
you). I also prefer using pork because I believe the result to be much more
flavorful.
.IH
.IG "1 lb" "thinly sliced pork" "500 g"
(loin is good)
.IG "~1 cup" "flour" "~125 g"
.IG "~\(12 cup" "vegetable oil" "~100 ml"
.IG "1 med-large" "onion,"
chopped coarsely (about 1 cup or more)
.IG "5" "cloves garlic,"
minced
.IG "2" "medium tomatoes,"
chopped coarsely (about 1 cup or more)
.IG "~4 cups" "chicken or pork broth (or water)" "~1 l"
.IG "1 Tbls" "Kitchen Bouquet or other darkening liquid" "15 ml"
(optional)
.IG "" "salt"
.IG "" "freshly ground black pepper"
.IG "" "cayenne pepper (red pepper)"
.IG "" "Tabasco sauce (or other hot sauce)"
.IG "" "hot cooked grits"
(long-cooking type, not instant or quick-cooking)
.PH
.SK 1
Chop onions and set aside. Do the same for the garlic and tomatoes,
setting each aside in a separate dish.
.SK 2
Take thinly sliced pork and if any pieces are significantly larger
than
.AB "2x4 in" "5x10 cm"
, cut into smaller pieces. Lay the pieces out on a working
surface and sprinkle with salt, pepper, and cayenne pepper. Turn
pieces over and do the same to the other side.
.SK 3
In a shallow bowl, put about half the flour. If desired, mix in some
ground black pepper and cayenne pepper. Move the meat pieces to a
plate. Take meat pieces along with dish of flour to a work surface
next to or near your stovetop.
.SK 4
Take a cast iron dutch oven (preferably) and heat over medium to
medium-high heat. When hot, add about half vegetable oil. Take meat
pieces, dredge (lightly coat) in flour, and brown in the oil over
medium heat. You will not be able to do all of the meat at once, so
just brown several pieces at a time and remove to a plate as they are
done. Continue until all meat pieces have been browned and removed to
a plate. You may have to add some more oil as you go along. DO NOT
drain the meat pieces on paper toweling.
.SK 5
When all meat has been browned, add about
.AB "\(14 cup" "30 g"
flour to the pan
drippings. If there is not enough oil to absorb the flour, add what is
necessary. Cook the flour slowly (medium heat should be fine) until it
begins to turn brown. (Note: You may stop browning the flour sooner if
you use Kitchen Bouquet or other browning sauce. Light brown will be
fine in this case.) Now add garlic and saute briefly until fragrant.
Immediately add onion. Continue stirring. This will become a big
"glue-like" mess, but that's OK. Cook for about 1-2 minutes, or
until onions begin to get tender. Now add tomatoes and saute for
another minute. Add broth or water, stirring well to mix vegetable
mixture with liquid. Return meat pieces (and any juices on plate) to
dutch oven with stew mixture. Add Kitchen bouquet, cayenne pepper as
desired (we add anywhere from 1 teaspoon to 1 tablespoon, depending on
how spicy we want the dish), and simmer uncovered for about 30-45
minutes, or until meat is tender and sauce has thickened. If
necessary, add water to keep from getting too thick. At the end of
cooking time, season with salt to taste.
.SK 6
In the meantime, cook the grits (they take about 20-30 minutes).
.SH To serve:
Put a glob of grits on your plate, pour grillades on top, add Tabasco sauce,
salt, pepper, and/or cayenne pepper as desired.
.NX
Non-country-style grillades: More sophisticated versions do not use a roux
(mixing and browing flour in the meat drippings). Instead, you would brown
the meat pieces, saute the garlic & onions, add tomatoes and saute until they
collapse. Add (approximately 1 \(12 cups) broth or stock (usually veal stock
is used) and thicken with some tomato paste. Add cayenne pepper, salt, &
black pepper (& Tabasco sauce) to taste. Simmer until meat is tender.
Oh, yeah....fancier versions use veal instead of pork or beef and also use
much less garlic. You can also play around with the spices (thyme, oregano,
mustard powder, cumin, or whatever you think you would like). Grillades are
also good on rice for dinner. We like them for brunches because we can cook
them up a day in advance and simple rewarm them and cook the grits in the
morning.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 \(12 hours.
.I Precision:
measure ingredients.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#126 FROSTING-WHITE V "13 May 91" 1991
.RZ "WHITE FROSTING" "Bakery-style White Frosting"
The frostings I have been seeing over the last 5 or so days seem to have one
item in common - butter. One negative point on using butter is it will not
produce pure white frosting, that is unless you use white butter which is a
little difficult to find. Also be sure to use clear vanilla so as not to
color the frosting.
.PP
The following recipe was given to me by a master cake decorator (37 years
experience) and I find that if I want sweet frosting, it is excellent.
PP.
Note, the recipe has been reduced from his bakery amounts, and can be reduced
more if you so desire. Also, note the use of water instead of milk. This is
so that any left over frosting can be stored without souring because of the
milk.
.IH
.IG "5 lbs" "powdered sugar" "2.5 kg"
.IG "3 \(12 lbs" "Sweetex" "1.7 kg"
(use Crisco if sweetex unavailable)
.IG "12 oz" "Brite White" "350 g"
.IG "1 pint" "water" "450 ml"
.IG "1 Tbls" "salt"
.IG "2 tsp" "clear vanilla"
.IG "\(12 tsp" "almond flavor"
.PH
.SK 1
Place all ingredients in a mixer using the wisk if you should have one
for your mixer. Mix at medium speed for at least 10 minutes. The
frosting should be completely over the top of the wisk while mixing, as
this does not allow any air to be incorporated into the frosting. When
finished, you should have an excellent frosting that is workable and
will give you professional results.
.NX
Sweetex is a product name. All it is, from what I have been told, is super
whipped vegetable shortening which makes it very light. Stores that deal in
cake decorating supplies (not just Wilton pans, tips, etc) may carry Sweetex
in smaller amounts that what we use. They would also carry Brite White. This
recipe is not going to be useful to everyone, but it points out a couple of
important points. If you want *WHITE* frosting, use only Crisco and/or white
butter and clear vanilla. White frosting also gives truer colors when using
food coloring.
.PP
Bright White is a substance that can be purchased at cake decorating supply
stores. It is used in place of the same amount of Sweetex (Crisco). Its main
function is to make a creamier, fluffier, less sickening sweet frosting.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins.
.I Precision:
measure ingredients.
.WR
Bill Flick
[e-mail]


.RH REC.FOOD.RECIPES-#126 RED-EYE-GRAVY3 M "13 May 91" 1991
.RZ "RED-EYE GRAVY"
I have just seen some recipes that called for flour in red eye gravy. I have
never heard of any one making red eye gravy using flour. The way my family
makes it is as follows:
.IH
.IG "~1/3 cup" "sausage or ham drippings" "~75 ml"
(from
.AB "~1 lb" "~1/2 kg" )
.IG "1 \(12 cups" "strong coffee" "350 ml"
.PH
.SK 1
After drippings have cooled down for a couple of minutes, carefully pour
coffee into the frying pan and bring to a rolling boil. Add a small amount of
salt and black pepper. All done!
.SK 2
Serve with grits, scrambled eggs and hot biscuits.
.SH RATING
.I Difficulty:
easy.
.I Time:
5 mins.
.I Precision:
no need to measure.
.WR
Debbie Bragg
[e-mail]