Category:

Cuisines

Discussion of different cuisines from around the world. Their styles, methods, ingredients and techniques that make them different.

Basic Tomato Sauce or Red Sauce

by jughandle August 8, 2011

written by jughandle

This sauce is my signature, Jughandle’s Tomato Sauce. Also known as Red sauce in some circles. I have developed this recipe for 55 years. It was the first thing I learned to cook.

If you use good quality ingredients it will never fail you. Everyone’s tastes are different so add or subtract as you need to. A taste of tomato sauce should not surprise you. It is something to savor, and enjoy. It should enhance a pasta or dish and not taste flat.

At the bottom of the page I include a mean meat sauce variation. Enjoy – jughandle

Basic Tomato Sauce aka Red Sauce

I've been perfecting this sauce for 55 years. I think I've got it down. But, by all means make any changes you would like. See the Variations for a meat sauce. - jughandle

Course Sauce

Cuisine Italian

Keyword Italian Red Sauce, Tomato Sauce

Cooking Method saute, Stove Top

Hot/Cold Dish Hot

Course Sauce

Cuisine Italian

Keyword Italian Red Sauce, Tomato Sauce

Cooking Method saute, Stove Top

Hot/Cold Dish Hot

Servings 8 cups

Author jughandle

Ingredients

1/4 cup olive oil
1 onion large white or yellow, finely diced
2 bay leaves
1/2 teaspoon oregano chopped fresh or 1/4 teaspoon dried
1 teaspoon Thyme fresh chopped or 1/2 teaspoon dried
2 garlic cloves roughly chopped or pressed
2 teaspoons salt always to taste
1 teaspoon black pepper crushed
2 tablespoons tomato paste very good quality or don't use any
56 ounce tomatoes 2 * 28 ounce cans of whole plum or roma, chopped with their liquid
12 ounce tomato sauce 1 - 12 ounce can
1 tsp worcestershire sauce to taste
1 tsp Tabasco Sauce to taste. Not meant to be spicy, just to brighten the flavor. Lemon juice would also work
1/4 cup apple cider vinegar or lemon juice

Instructions

In a 3-4 quart saucepan, heat the olive oil over medium heat.
Add the minced onion and a large pinch of salt to sweat the onions. Saute for 5 minutes then add the garlic, and cook until soft and translucent, about 8 to 10 minutes. If the onions or garlic brown too fast turn the heat down. Do not burn the garlic or the sauce is ruined. Start over.
When the onions and garlic are right. add the tomato paste and stir to combine for 30 seconds.
Add the thyme and oregano, and cook 5 minutes more, until the spices are soft.
Add the remaining tomatoes with their juices, the pepper and the bay leaves. Raise the temp to med-high and bring to a low boil, stirring often.
Taste, then add the worcestershire sauce, Tabasco Sauce and vinegar, in that order, tasting between each addition. Adjust the salt and all seasonings. The sauce should have a tangy acidic taste to the tongue with a back flavor of tomato and spices. None of the individual seasonings should stand out.
Lower the heat to simmer and cook for 30 minutes up to 3 hours, until the sauce has an oatmeal consistency.
Taste and adjust the seasonings once more.

Notes

Note: all quantities are just starting points. Add or subtract as you deem necessary.
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Can be frozen flat in plastic freezer bags.

Nutrition Facts

Basic Tomato Sauce aka Red Sauce

Amount Per Serving

Calories 114 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 869mg38%

Potassium 663mg19%

Carbohydrates 12g4%

Fiber 3g13%

Sugar 8g9%

Protein 3g6%

Vitamin A 1910IU38%

Vitamin C 32.1mg39%

Calcium 30mg3%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Variation:

Meat sauce: To make a meat lovers meat sauce –

prepare the basic tomato sauce recipe.
While it is simmering
Brown 1-2 lbs or more of ground meat. It could be beef, pork, turkey, sausage or any combination.
Render out the fat and drain.
Add to the tomato sauce and combine thoroughly.
Continue to simmer to combine the flavors.

August 8, 2011 0 comments

Beef Condiments, Dips, Sauces, Dressings & Gravy French Cuisine Sauces

Brown Sauce aka Espagnole

by jughandle August 8, 2011

written by jughandle

This recipe is for a basic brown sauce. One of the five mother sauces of classical French cuisine.

It’s also the starting point for a sauce called demi-glace, which is traditionally served with red meats. We will get into all of those other sauces later. – jughandle

Brown Sauce

One of the 5 French Mother Sauces and forms the basis for many of the classic French dishes

Course Sauce

Cuisine French

Keyword Brown Sauce

Protein Beef

Cooking Method Boiled, Stove Top

Hot/Cold Dish Hot

Course Sauce

Cuisine French

Keyword Brown Sauce

Protein Beef

Cooking Method Boiled, Stove Top

Hot/Cold Dish Hot

Servings 8 -1/4 cup servings

Author jughandle

Ingredients

For The Roasted Bones:

3 lbs veal shank and knucklebones
3 Tbsp Olive oil
1 Tbsp Kosher Salt
1 Tbsp Black Pepper ground
3 Tbsp tomato paste

For The Mirepoix:

8 oz Onions Small dice about 1 large white or yellow onion
4 oz Carrots small dice about 2 carrots
4 oz Celery Small dice about 3 stalks of Celery
1 oz butter Clarified butter (melt to remove the fat)
1 Tbsp Tomato paste

For The Sauce:

1 Cup red wine
4 Cups Beef broth low sodium is best
2 Tbsp butter
6 Cups Filtered water
2 Cups Mirepoix Whatever the recipe makes
1 bouquet garni either fresh or dried

For Fresh Bouquet Garni:

5 sprigs Italian Parsley Fresh
2 leaves bay leaves Fresh or dried
4 Stems Thyme Fresh Thyme about 1 Tbsp

Optional - For Dried Bouquet Garni:

1/4 Cup dried parsley
2 Tbsp bay leaf
2 Tbsp dried Thyme
2 Tbsp dried rosemary optional
1/2 tsp black peppercorns

Instructions

For The Fresh Bouquet Garni:

Bundle the sticks and stems together. Wrap with a bay leaf or two and tie the whole thing with butcher's twine. Make sure to leave a long string to tie to your pot handle to make it easy to retrieve later.

For The Optional Dry Bouquet Garni:

If you don't have fresh herbs you can use dried. Fold the bay leaf, thyme, dry parsley, optional rosemary and peppercorns in a square of cheesecloth and tie the corners with a piece of kitchen twine. Leave the string long enough so that you can tie it to the handle of your pot to make it easier to retrieve it.

To Make The Mirepoix:

Saute the mirepoix (diced carrots, onions, celery and thyme) in the butter, in a large stockpot, to coat then stir in 1 Tbsp tomato paste and continue cooking until the vegetables are caramelized.

Roast The Bones:

These bones could be any beef bones you have saved in the freezer from other meals. Always save your steak bones for just such a time. Place the veal shank and knucklebones in a roasting pan, coat the shank and bones with olive oil and season with salt and pepper.
Roast in a preheated 350 degrees F oven for 45 minutes.
When the pieces are brown, brush them with 3 tablespoons of tomato paste and season again.
Raise the oven temperature to 450 degrees F and return the pan to the oven for 15 more minutes.
Transfer the browned bones to the stockpot containing the mirepoix.
Pour the red wine into the roasting pan to deglaze, stir. Rinse with a little liquid (either both or water) and pour into stockpot.

Make The Sauce:

Melt more butter in the stockpot containing the bones and mirepoix over medium heat.
Whisk in the filtered water and beef broth.
Add the bouquet garni and bring the sauce to a boil.
Simmer gently for about 3 hours, skimming periodically. The bone marrow contains a lot of fat.
Strain the sauce through cheesecloth or a sieve to remove the bones and vegetable solids.
Continue to cook for at least 1 hour more, reducing with the lid off, skimming any foam that rises to the top, until the sauce is reduced to 2 cups and nicely thickened.
Taste for strength and seasoning.
May whisk in a pat of softened butter to finish the sauce.
Serve with meats or poultry.

Notes

Note: makes 2 cups of sauce

Nutrition Facts

Brown Sauce

Amount Per Serving

Calories 149 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Cholesterol 15mg5%

Sodium 1548mg67%

Potassium 379mg11%

Carbohydrates 15g5%

Fiber 5g21%

Sugar 5g6%

Protein 3g6%

Vitamin A 3085IU62%

Vitamin C 12.1mg15%

Calcium 114mg11%

Iron 3.9mg22%

* Percent Daily Values are based on a 2000 calorie diet.

August 8, 2011 1 comment

Condiments, Dips, Sauces, Dressings & Gravy French Cuisine Sauces

Veloute Sauce or Blond Sauce

by jughandle August 8, 2011

written by jughandle

Veloute Sauce, or Blond Sauce is a variation of Bechamel or White Sauce using stock or broth instead of milk or cream. – jughandle

Velouté Sauce:

Instead of milk as with the white sauce, this sauce is made with stock or broth. Use chicken, beef, fish stock, or use vegetable broth. Depending on the kind of stock or broth you use, this is a good sauce to serve with chicken, beef, fish, and seafood, or vegetables.

Course Sauce

Cuisine French

Keyword Veloute Sauce

Cooking Method Stove Top

Hot/Cold Dish Hot

Course Sauce

Cuisine French

Keyword Veloute Sauce

Cooking Method Stove Top

Hot/Cold Dish Hot

Servings 4 servings

Author jughandle

Ingredients

2 Tbsp butter
2 Tbsp all-purpose flour
1/4 tsp kosher salt
1 dash black pepper freshly ground
1 cup Stock Use chicken, beef, fish or vegetable stock or broth

Instructions

Melt the butter in a small, heavy saucepan over low heat.
Whisk the flour into the melted butter. You are making a roux.
Add the salt and freshly ground black pepper.
Cook over low heat, stirring, for at least 2 minutes to minimize the "raw flour" taste.
Slowly add 1 cup of stock or broth, stirring constantly.
Continue cooking slowly until smooth and thickened.
There you have it. Velouté Sauce To make it more interesting check out the variations.

Notes

Variations:

Thin Veloute Sauce:
Use only 1 tablespoon of butter and 1 tablespoon of flour.

Medium Veloute Sauce:
Use 3 tablespoons of butter and 3 tablespoons of flour.

Standard Veloute Sauce:
Add the Broth or Stock to the medium Veloute sauce recipe along with 1 small onion studded with 3 cloves, a bay leaf, and a grating of nutmeg.
Add more flavor by seasoning with celery salt, nutmeg, a teaspoon of lemon juice, onion juice, or sherry, or a few tablespoons of chopped chives or parsley.

Heavy Veloute Sauce:
Use 4 tablespoons of butter and 4 tablespoons of flour.

Cheese Sauce for Vegetables:
Add 1/2 to 1 cup of shredded cheese to the sauce as soon as you take it off the burner. Stir until the cheese has melted. Use this version in a casserole, drizzle it over vegetables, or toss it with pasta or rice.

Nutrition Facts

Velouté Sauce:

Amount Per Serving

Calories 68 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Cholesterol 15mg5%

Sodium 431mg19%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 300IU6%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

August 8, 2011 0 comments

Condiments, Dips, Sauces, Dressings & Gravy French Cuisine Sauces

Bechamel Sauce aka White Sauce

by jughandle August 8, 2011

written by jughandle

White Sauce or the French know it as Bechamel Sauce is the basis for dozens of common sauces used in a variety of dishes. Once you know the basics you can improvise anything else that your heart desires on a moments notice. – jughandle

Basic Bechamel Sauce aka White Sauce

Basic white sauce is just that. You can and should expand the sauce using the variations available.

Course Sauce

Cuisine French

Keyword Bechamel Sauce, White Sauce

Cooking Method Stove Top

Hot/Cold Dish Hot

Course Sauce

Cuisine French

Keyword Bechamel Sauce, White Sauce

Cooking Method Stove Top

Hot/Cold Dish Hot

Servings 4 Servings (1 cup)

Author jughandle

Ingredients

2 Tbsp butter
2 Tbsp all-purpose flour
1/4 tsp kosher salt
1 dash black pepper freshly ground
1 cup whole milk or half-and-half

Instructions

Steps to Make It

Melt the butter in a small, heavy saucepan over low heat.
Whisk the flour into the melted butter. You are making a roux.
Add the salt and freshly ground black pepper.
Cook over low heat, stirring, for at least 2 minutes to minimize the "raw flour" taste.
Slowly add 1 cup of milk or 1/2 and 1/2, stirring constantly.
Continue cooking slowly until smooth and thickened.
There you have it. A very basic white sauce. To make it more interesting check out the variations.

Notes

The thickness of the white sauce depends on the dish you're making. Cream soups call for a thin white sauce; a medium one is typically used in casseroles, or in a gravy. Thick and heavy white sauces are generally found in soufflé and croquette batters.

Nutrition Facts

Basic Bechamel Sauce aka White Sauce

Amount Per Serving (0.25 C)

Calories 102 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 21mg7%

Sodium 222mg10%

Potassium 81mg2%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 3g3%

Protein 2g4%

Vitamin A 275IU6%

Calcium 69mg7%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Substitutions

Light stock, cream, or a combination may be used in place of the milk (see the variations below).

Variations

Thin White Sauce:
- Use 1 tablespoon of butter and 1 tablespoon of flour.
Medium White Sauce:
- Use 3 tablespoons of butter and 3 tablespoons of flour.
Standard White Sauce:
- Add the milk to the medium white sauce recipe alongside 1 small onion studded with 3 cloves, a bay leaf, and a grating of nutmeg.
- Add more flavor by seasoning with celery salt, nutmeg, a teaspoon of lemon juice, onion juice, or sherry, or a few tablespoons of chopped chives or parsley.
Heavy White Sauce:
- Use 4 tablespoons of butter and 4 tablespoons of flour.
Cheese Sauce for Vegetables:
- Add 1/2 to 1 cup of shredded cheese to the sauce as soon as you take it off the burner. Stir until the cheese has melted. Use this version in a casserole, drizzle it over vegetables, or toss it with pasta or rice.
Cheddar Sauce for Macaroni and Cheese:
- Double a recipe for medium white sauce; add 1/2 teaspoon of dry mustard powder along with the salt and pepper. Add 2 cups of shredded sharp cheddar cheese and stir until melted. Cook 2 cups of elbow macaroni following the package directions; drain well and combine with the cheese sauce.
Velouté Sauce:
- Instead of milk, this sauce is made with stock or broth. Use chicken, beef, fish stock, or use vegetable broth. Depending on the kind of stock or broth you use, this is a good sauce to serve with chicken, beef, fish, and seafood, or vegetables.
Cream Sauce:
- - Add a few tablespoons of heavy cream to the sauce just before it’s done.
Herb Sauce:
- Add about 1/2 teaspoon of dried basil, chives, or dill to the sauce a few minutes before it is done. Or add about 1 teaspoon of fresh herbs.

August 8, 2011 0 comments

American Food Cuisines Just Recipes Salad

Jughandle’s Modified Caesar Salad

by jughandle August 4, 2011

written by jughandle

This post is a recipe for my “Jughandle’s Modified Caesar Salad” that I think you’re going to like. The modification is a substitution of limes for lemons and I use a tablespoon of mayo instead of a raw egg for the emulsifying element of the dish. Let me know what you think.

Jughandle

Jughandle's Modified Caesar Salad

Jughandle's Caesar Salad substitute lime for lemons for an extra tang. The raw egg used in the original as an emulsifying agent is replaced by a dollop of mayo for safety.

Course Dinner, First Course, Lunch, Main Course, Salad

Cuisine American

Keyword modified Caesar Salad

Cooking Method fresh chopping

Hot/Cold Dish Cold

Course Dinner, First Course, Lunch, Main Course, Salad

Cuisine American

Keyword modified Caesar Salad

Cooking Method fresh chopping

Hot/Cold Dish Cold

Assembly Time 10

Servings 4 Servings

Author jughandle

Ingredients

For The Salad:

10 cup (470 g) Romaine Lettuce about 3 small heads torn into bite sized pieces
2 oz (56.7 g) Parmigiano-Reggiano cheese grated
black pepper in a grinder

For The Dressing:

1/3 cup (72 g) olive oil
1/4 cup (60.5 g) lime juice or the juice of 2-3 limes more if needed
1/2 tsp (0.5 tsp) worcestershire sauce
1/2 tsp (0.5 tsp) Tabasco sauce
1 Tbsp (1 Tbsp) mayonnaise
1 tsp (1 tsp) anchovy paste or 2 anchovy fillets
1 clove (1 clove) garlic pressed
Kosher salt As needed
1 (1) lime cut into half

For The Croutons

4 pc (4 pc) white bread stale bread is best cut into cubes for croutons
1/4 cup (54 g) Olive oil
1 clove (1 clove) garlic pressed

Instructions

For The Salad:

Clean and dry the lettuce. Retain 4-8 whole leaves to use in the individual serving bowls.

For The Croutons:

in a small bowl pour 1/4 cup of olive oil and press in 1 clove of garlic.
Cut the bread or baguette into 1/2 inch cubes. Put the cubes in a bowl and drizzle the olive oil and garlic mixture over the cubes. Toss to coat
spread the coated cubes on a baking sheet and toast on broil setting in the oven until brown. Don't walk away, they will burn.
Make the croutons again if you burned them.
Set them aside

For The Dressing:

In a large wooden salad bowl pour 1/2 of Olive oil in the bottom. Drop in the worcestershire sauce, Tabasco Sauce and 2 oz of lime juice.
mix briskly with a whisk.
At the edge of the oil, put the dab of mayo, next to it the pressed garlic and anchovy paste or fillet.
Take 1/2 of the lime you cut and using it as a mixer or muddling tool, mix the solid ingredients into the liquids. Press the open face of the lime against the mayo, garlic and anchovy rubbing them on to the bottom of the bowl while mixing with the liquid.
When you've done all the mixing you can, squeeze the lime into the mixture, add a pinch of salt and finish blending with your whisk.
Take one of the Romaine leaves and dip into the dressing and taste. If it tastes too oily add more lime. If it needs salt add some and taste again.

Assemble The Salad:

When the dressing tastes right, add the torn romaine, the croutons and 1/2 of the Parmesan cheese. Toss to coat thoroughly.
Either at the table or in the kitchen, divide the retained whole romaine leaves among the individual serving bowls. Place a serving of salad on each and sprinkle a little more parmesan on them.
When the guests get their bowl, ask them if they would like black pepper on the salad and either grind the pepper mill for them or pass the mill so they can do their own.

Notes

Note: This salad could be a meal unto itself by including bread or a warm side. A baked potato with all the fixings comes to mind. If that is the case you might want to double the serving size to update the ingredient amounts.

The mayonnaise in the dressing takes the place of the original raw egg. I felt it was just as good of an emulsifying agent and much safer.

Nutrition Facts

Jughandle's Modified Caesar Salad

Amount Per Serving

Calories 394 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 7g44%

Cholesterol 12mg4%

Sodium 342mg15%

Potassium 338mg10%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 2g2%

Protein 7g14%

Vitamin A 10345IU207%

Vitamin C 15mg18%

Calcium 218mg22%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

August 4, 2011 0 comments

Carrots Dinner/Supper Lunch Main Dishes Onion Oven Roasting Pork Potato Southern American

Jughandle’s Oven Roasted Pork Loin and Root Vegetables

by jughandle August 2, 2011

written by jughandle

My Oven Roasted Pork Loin with Root Vegetables are a staple at our house. We have roasted pork usually twice a month or more. Years ago my parents gave us a RONCO rotisserie oven as a gift. I never looked back. I now rotisserie anything that I can’t or don’t have time to grill.

This recipe describes the oven roasting method with reverse searing, which is almost as good but takes a lot more time than the RONCO. -Jughandle

Jughandle's Roasted Pork Loin With Roasted Root Veggies

Roasted Pork is my goto dish when a quick, inexpensive, delicious meal is called for. Roasting on top of the root vegetables imparts a nice meaty flavor to the whole meal. In this recipe I will employ the Reverse Sear method of cooking. Low and slow to temperature then sear.

Course Dinner, Lunch, Main Course

Cuisine American

Keyword Roasted Pork

Protein pork

Cooking Method oven roasted

Hot/Cold Dish Cold, Hot

Course Dinner, Lunch, Main Course

Cuisine American

Keyword Roasted Pork

Protein pork

Cooking Method oven roasted

Hot/Cold Dish Cold, Hot

Resing Time 20

Servings 10 Servings

Author jughandle

Ingredients

For The Pork:

5 lb Pork Loin When I get mine at Kroger they are usually 1/2 loins
1 Tbsp Olive Oil EVOO
1 Tbsp Lemon Pepper I will only use McCormick's Lemon Pepper. All the others taste artificall and have MSG in them.

The Vegetables and Herbs You Will Need:

2 lb Red Potatoes Smallish potatoes, cleaned and dried. No need to skin these
2 lbs Onions medium size about 1/2 lb each either yellow or sweet peeled and quartered
2 lbs Carrots or parsnips, cleaned and cut into 1-1/2 inch pieces
1 Tbsp Olive oil EVOO
1/2 tsp oregano dry or 1 Tbsp chopped fresh
1/2 tsp Thyme fresh chopped
1/2 tsp Kosher salt
1/2 tsp black pepper crushed

Instructions

Method:

Preheat the oven to 275 deg F

To Prep The Vegetables

Cut all the vegetables into golf ball sized pieces or a little smaller. The potatoes can stay whole if they aren't too large. If they are just cut them in half.
Put them all in a large bowl or the baking pan and drizzle with the Olive oil and sprinkle with the herbs, salt and pepper. Mix to evenly coat.
In your deep baking pan or mixing bowl, pour in all the coated vegetables and spread them evenly on the bottom. They will serve as your roasting rack for the Pork loin.

For The Pork

Pork loins are usually pretty firm and I rarely truss them, but truss if need be.
Rub the loin with Olive oil and sprinkle completely with a heavy coat of Lemon pepper.
Lay the Pork on top of some of the vegetables in the center of the pan.

To Roast

Lower your oven temp from 275 to 250°F. Put the pan with the meat and veggies on the center rack uncovered and set a timer for 1 hour.
After 1 hour use your instant read meat thermometer and probe the center of the thickest part of the pork. You are looking for around 120°F.
Put the meat back in the oven and check every 10 minutes or so until you get to 120°.
When you hit 120° internal on the pork, transfer the pork loin to the hot frying pan.
Turn the oven up to 400°F and continue to roast the vegetables while you sear the pork. If the veggies are dry, drizzle the tops with olive oil. If the potatoes are tender and brown, just put a lid on the pan and turn the oven off.

For The Reverse Sear

Put 2 Tbsp of olive oil in the bottom of a cast iron pan and heat on high to just under the smoking point. The oil will start to shimmer.
Remove the loin from the baking pan and transfer to the hot iron pan.
Sear on all sides until a nice crust is achieved.
Check the internal temp again. It should be 125-145°F. If it is too low keep searing until the temp is reached.
Rest the meat for 20 minutes

To Serve

Thinly slice the loin and plate about a 1/2 lb per serving.
Serve with the roasted vegetables and make a gravy from the pan drippings.

Nutrition Facts

Jughandle's Roasted Pork Loin With Roasted Root Veggies

Amount Per Serving (8 oz)

Calories 463 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Cholesterol 143mg48%

Sodium 310mg13%

Potassium 1692mg48%

Carbohydrates 32g11%

Fiber 6g25%

Sugar 9g10%

Protein 54g108%

Vitamin A 15160IU303%

Vitamin C 19.9mg24%

Calcium 74mg7%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

August 2, 2011 0 comments

Condiments, Dips, Sauces, Dressings & Gravy Just Recipes Mexican Salsa Vegan Vegetarian

Pico De Gallo Recipe

by jughandle July 26, 2011

written by jughandle

In Mexican cuisine, pico de gallo (Spanish for rooster’s beak), also called salsa fresca or salsa cruda, is made from chopped tomato, onion, cilantro, serrano peppers (jalapeños or habaneros are used as alternatives), salt, and lime juice. Other ingredients, such as shrimp, or avocado, are also sometimes added.

Pico de gallo can be used in much the same way as other Mexican liquid salsas, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.- Wikipedia

Pico de gallo contains very little liquid and is always made with the same fresh, uncooked ingredients. This pico de gallo recipe can be served right after making it but is better after several hours in the refrigerator. – jug

Pico De Gallo Recipe

Pico de gallo is a familiar table staple at all meals in Mexico. Everything tastes better with Pico de gallo on it.

Course Condiment, salsa

Cuisine Mexican

Keyword Pico de Gallo

Cooking Method fresh chopping

Hot/Cold Dish Cold

Course Condiment, salsa

Cuisine Mexican

Keyword Pico de Gallo

Cooking Method fresh chopping

Hot/Cold Dish Cold

Rest to combine flavors 2

Servings 4 Servings

Author jughandle

Ingredients

4 tomatoes ripe seeded and chopped coarsely ( I like vine-ripened tomatoes)
1 sweet onion med to large chopped coarsely
1 jalapeno seeded and chopped finely (be careful to wash your hands well after handling jalapenos)
4 Tbsp lime juice Juice of two limes
1/2 cup cilantro chopped
salt and pepper to taste

Instructions

Dice all ingredients
Gently combine all the ingredients in a medium bowl.
Allow the salsa to rest for 2 hrs or more, if you can, before serving. Enjoy!

Notes

Note: Pico de gallo contains very little liquid and is always made with the same fresh, uncooked ingredients

Nutrition Facts

Pico De Gallo Recipe

Amount Per Serving

Calories 53

% Daily Value*

Sodium 14mg1%

Potassium 417mg12%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 7g8%

Protein 1g2%

Vitamin A 1195IU24%

Vitamin C 30mg36%

Calcium 29mg3%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

July 26, 2011 0 comments

American Food Dinner/Supper Featured Grilling Jerry Wooden Lunch Main Dishes Oven Roasting Pork Special Events & Holidays

Jughandle’s Slow Roasted Pork Loin

by jughandle July 25, 2011

written by jughandle

Jughandle’s Slow Roasted Pork Loin is my signature dish.

Watch any cooking competition. They always ask the contestant to cook their signature dish. This is mine. I know without a doubt that the pork with be killer every time I make it. The only variation I make is to cook it on a bed of root vegetables. – Jughandle

Whenever you use a recipe, look for the Key to make the recipe a success. The Key to this recipe is Internal Temperature.

Internal Temperature Of Pork

For years and years all recipes told the cook to ALWAYS cook pork to an internal temperature of over 165 deg F. If you cook your pork to 195-205 deg F, completely breaking down the muscle fibre, you will render the meat tear apart tender. But until you get to that point any internal temperature from 160 to 180 deg F will be dry, tough, and editable.

Pork Is A Different Animal Now

Unless you shoot a wild boar or buy a pig from a rural farmer, the pork you get is safe. It will be much safer to eat than the pork your grandmother or even mother, ate.

Without grossing you out, pigs used to have a parasite called Trichinosis from eating infected meat scraps. Pigs will eat anything.

Trichinosis is caused by eating raw or undercooked pork and wild game infected with the larvae of a parasitic worm. The contaminated meat becomes infected with the larvae of a worm called Trichinella spiralis. If that meat is not cooked at high enough internal temperatures to kill the larvae, the larvae can infect the person or animal that eats the meat.

In the past, pigs infected with trichina worms from eating raw meat scraps were common. Today, most farm raised pigs eat grain-based pellet food, similar to dog chow.

Organically raised pigs munch grass. It’s illegal to feed raw meat to pigs raised commercially. Hence, trichinosis has been virtually eliminated.

Back To The Proper Cook For Slow Roasted Pork Loin

Now that we have gotten all the nasty out of the way, let us continue.

Always use a good internal thermometer to cook any meat. With pork the recommended internal cooking temperature is now 145 deg F. Ground pork should still cook to 160.

I always cook my pork to an internal temperature of 139-140. I then remove from the heat, cover and let rest for 20-30 minutes. The internal temperature will continue to rise and end up somewhere between 145 and 150.

Jughandle's Pork Loin

Moist, tender, melt in your mouth, slow roasted Pork Loin

Course Main Course

Cuisine American

Keyword Oven Roasted, pork loin

Protein pork

Cooking Method Grilling, oven roasted

Hot/Cold Dish Either

Course Main Course

Cuisine American

Keyword Oven Roasted, pork loin

Protein pork

Cooking Method Grilling, oven roasted

Hot/Cold Dish Either

Resting Time 20

Servings 10 servings

Author Jughandle's Fat Farm

Ingredients

4 lb Pork Loin 3-5 lbs approx - this is considered a 1/2 loin
4 Tsp Lemon Pepper McCormick's Brand only
2 Tsp Olive oil extra virgin
1 clove garlic smashed - optional

Instructions

Pre-heat conventional oven to 235 deg F or fire up the grill for indirect cooking
Rinse and pat dry Pork Loin
Cover loin with olive oil and heavily rub Lemon Pepper over entire loin
heat 2 Tbsps of olive oil to smoke point in heavy pan or skillet if using the oven. You won't need to brown the loin before cooking on the grill.
add garlic to pan
sear the loin quickly until brown on all sides to start a crust
put loin on roasting pan fat side up for the oven or put in the grill with indirect heat around 250°F
insert oven save temperature probe in largest part of loin or check internal temperature after about an hour into the cook.
put loin in oven and cook until internal temperature reads 139 deg F.
Remove from oven or grill and cover loosely with foil
Rest for at least 20 mins
Internal temperature should now read over 145 deg F.
Slice and season with salt and pepper and eat while still warm.

Notes

This recipe assumes a 3-4 lb loin. Internal cooking temperature is the key to the success of this dish. Cooking to over 150 deg F will produce a dry flavorless piece of meat.

Nutrition Facts

Jughandle's Pork Loin

Amount Per Serving

Calories 250 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 114mg38%

Sodium 89mg4%

Potassium 689mg20%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 41g82%

Vitamin C 0.1mg0%

Calcium 13mg1%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Notes and Complimentary recipes:

Get a Good Internal Thermometer

Upside Down Potato and Onion Tart

Jughandle’s Oven Roasted Pork with Root Vegetables

Jughandle’s Modified Caesar Salad

July 25, 2011 1 comment

Newer Posts

Older Posts