Potatoes

New Year’s Traditions

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Mauri-1

Well, New Year’s Eve is right around the corner.  I can hardly believe it.  This past year is such a blur.  We have to have our traditional New Year’s dinner of sauerkraut and pork with black-eyed peas and mashed potatoes.  

Pork and Sauerkraut

pork and sauerkraut

2) 2 pound bags of Snow Floss Sauerkraut (available at your local meat market)
5 pound trimmed pork butt (available at your butcher shop)
1 to 2 Tablespoons of Michael’s Special Seasoning (available at Sherman Provision)
4 apples peeled, cored and sliced
2 Tablespoons of Brown Sugar (optional)

Turn your crock pot on high. Open the bags of sauerkraut and put them in the bottom of the slow cooker. Put the sliced apples and Brown Sugar (if using) on top of the sauerkraut. Season the pork butt with Michael’s Special Seasoning and place the pork butt, fat side up, on top of the sauerkraut and apples. Put the lid on the slow cooker. Cook on high for about 6 hours. Your pork should be done enough to fall off the bone. If it isn’t to that stage cook it a little longer. Remove the pork butt and pull it from the bones and take any extra fat off as well. Return and mix with the sauerkraut and apples. Cook an additional 2 hours on low.

Black Eyed Peas

Black eyed Peas

2 Pounds of dried Black Eyed Peas
1/2 pound of chopped smoked ham (The Butcher’s Cottage Hams are great for this)
1/2  onion, chopped

Soak peas overnight. Drain in a colander and rinse. Put the Black Eyed Peas, smoked ham and onions in a pot. Cover the peas with water (about 1 inch above the peas in good) and bring to a boil. Turn to simmer, cover and cook for about 1 hour and 15 minutes. Do this ahead so you just have to warm up the peas. They don’t take as long to cook as other dried beans. You can also use frozen black-eyed peas and cooking time is cut to 45 minutes.

We always make mashed potatoes and put the Pork and Sauerkraut over the mashed potatoes. You will be glad you have leftovers. The Pork and Sauerkraut will freeze well along with the Black Eyed Peas.

My Dad always said whatever you do on New Year’s Day you will do the rest of the year. Choose carefully what you do.

Happy New Year! Until next time…From our Butcher Block to your Table.

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Rib Roast for Christmas

Mauri-1

When I am making a Rib Roast I like to cook it according to Betty Crocker.  There is something about following Betty Crocker’s instructions that makes you confident that everything is going to turn out okay.  I like to rub Montreal Steak Seasoning on my Rib Roast prior to roasting.  A good Horseradish sauce is a great compliment to the cooked Roast.  If you have any leftovers you can enjoy a prime rib sandwich.

Rib Roast according to the Betty Crocker Cookbook                     

Place beef, fat side up, on rack in shallow roasting pan.  This works well if you are using a boneless Rib Roast. The rack keeps the meat out of the drippings.

With a semi-boneless rib roast, the ribs form a natural rack.  It is not necessary to baste.  Do not add water.  Do not cover.  Roast in 325 degree oven.  It is not necessary to preheat the oven.

Cooking times will vary–according to the weight of the rib roast and if you want to serve it rare, medium or well done.

Rib Roast   6 to 8 pounds (available at your local meat market) We are happy to cut off the bone and retie it for ease in carving.

23 to 25 minutes per pound   140 degrees rare

27 to 30 minutes per pound   160 degrees medium

32 to 35 minutes per pound   170 degrees well

Prime Rib 1

Oven Browned Potatoes

About 1 ½ hours before the beef roast is done, wash and boil desired number of potatoes for 10 minutes.  Drain the potatoes. Cut a slice in the potatoes almost completely through.  Place the potatoes in the beef drippings in the pan, turning each potato to coat completely.  Continue cooking, turning potatoes once, until tender and golden brown.  If using Montreal Seasoning you will probably not need to add any additional seasonings to the potatoes.

Always make sure meat products are handled properly and cooked thoroughly.

Until next time…From our Butcher Block to your Table.

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Sour Cream and Cheese Potatoes

17 years ago today our lives were forever changed.  If you are like me you are feeling a little unsettled today.  I can’t quite put my finger on it.  I keep tearing up.  We are a great nation and we have “recovered”.  We will just never be the same again.  I am sharing a recipe with you today that I got from one of my customers many years ago.  She moved to Chicago.  I have no idea what has happened to her and yet I think of her today as I share this recipe.  Somehow I hope I will reconnect with her someday.  In the meantime, enjoy this recipe and hug your family tight tonight.

Sour Cream and Cheese Potatoes

2 1/2 pounds of potatoes
3/4 cup grated cheddar cheese (available at your local butcher shop) 
3 Tablespoons of Butter (available at your local meat market)
3.4 cup sour cream (at room temperature) available at your local meat market)
1/4 cup chopped onion

Boil Potatoes (in skin–whole) for 25 to 30 minutes. Let cool. Peel the potatoes and grate coarsely. Melt butter and cheese in saucepan over medium heat. Remove from heat. Blend in the sour cream and onions. Add salt and pepper to taste. Mix potatoes and sauce mixture, spread in a greased pan.

Bake at 350 degrees for 30 to 45 minutes.  To garnish you can add crumbled fried bacon and sliced green onions after you remove from the oven.

This would make a great accompaniment to pulled pork or barbecue chicken breasts.

That’s all for now. Until next week…From our Butcher Block to your Table.

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Graduation Potato Salad

This is the time of the year when we are enjoying reunions, backyard barbecues and graduations.  I am sharing a recipe with you that is very special to me.  When I graduated from High-school (that was a few years ago), my German neighbor Gerda made delicious Potato Salad for my graduation.  I never had a recipe but this is how I remember the Potato Salad.  Whenever I make this Potato Salad I get rave reviews, and I remember the kindness of my next door neighbor.

Potato Salad
8 all-purpose potatoes
1 pound of smoked cottage ham, or smoked ham diced (Available at your local meat market)
8 green onions (1 bunch of green onions)
1/2 cup diced dill pickles

Dressing
2 cups of mayonnaise
1/4 cup of dill pickle juice
1 Tablespoon of yellow mustard

Boil the potatoes for 45 minutes (until done), remove the potatoes and allow to cool. Peel the potatoes and use the side of a grater to thinly slice the potatoes. Put the potatoes in a large mixing bowl. Add the diced ham to the sliced potatoes. Wash the green onions and trim off the roots. Dice up the green onions, stems and all. Add to the potatoes and ham. Add the diced dill pickles to the potatoes. Mix the dressing ingredients together with a whisk, and pour over the potato mixture. Add salt and pepper to taste. Refrigerate overnight.

Hopefully this will become a tradition for your family.

That’s all for today.  Until next time…From our Butcher’s Block to your Table.

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