Pork Cutlets and Potato Cakes

Dec 13 2017

Last Sat. we had pork cutlet sandwiches on Naan
bread with potato cakes and applesauce. One of
our favorite meals. We both have mustard and dill
pickle on the sandwiches.

To hurry up some I just heated the Naan in the
microwave. That made the Naan warm but soft. I
recommend toasting the Naan in a skillet or on a
griddle, much better.

My supper

Ham & Swiss Cheese Sandwiches W/Hominy

Dec 05 2017

Another sandwich night. I had a nice slice of my butchers smoked ham thawed out. I thought it would be good on Naan bread with Swiss cheese. I would have some fried yellow hominy with them.

I put the ham steak on my Traeger at 250 deg. I did it for about 40 minutes then removed to a skillet and in a 225 degree oven to hold while I fried the hominy and heated a griddle to toast the sandwiches. I threw some of the ham fat and bone in to flavor the hominy some. I toasted the sandwiches on the griddle. Using the Naan bread makes them almost like panini, pressed sandwiches. Tasted great!

With colder weather coming I will make some chili tomorrow night.

My supper

Smoked Brats W/ Spaghetti Squash

Dec 04 2017

If you are like the wife and me you don’t like a lot of bread on a sandwich. Lately I have started using, flat bread, pita bread and Naan. Last night I toasted some Naan on a griddle for brat buns. I did a spaghetti squash in the oven at 350 degrees for an hour.

I had 4 brats and a small sweet potato I did on my smoker 45 minutes at 250 degrees and 45 minute sat 285 seg. I placed the brats in a heated skillet while I toasted the bread. My wife had some mustard and kraut on her brat, I just had Maille mustard. Tasted good.

Sorry not doing too great on the photos but will try to get better.

My supper

Sausage Reuben

Oct 06 2017

I was sure glad I popped over to Mary’s cooking blog The Deep South Dish and checked out her sausage reuben, it’s delicious! She said she got the idea from the Brick Tavern in Decatur, Alabama and the sandwich they call  a Five Fingered Banjo Picker.

Mary is my favorite southern cook and has a lot of good recipes, she is from about as far south as you can get in Mississippi. Her cooking is pure southern with Mississippi, Cajun and Creole influence.

The wife loves reubens but I use pastrami instead of corned beef. I used a pound of Bob Evans sausage and made 3 patties from it. I did them in my Traeger pellet grill for 45 minutes and then browned them up in my gas Weber at 400 deg. on flat grill grates 3 minutes each side and melted 2 slices of swiss cheese on top. I toasted the Kaiser buns.

I had some sauerkraut, sliced onion and tomato with Maille mustard on mine. The wife didn’t have onion on hers. We both thought they were pretty darned good. It was a good thing I didn’t fix and sides but had some chips with the sandwich. The sandwich was a whole meal, thanks for the idea Mary!

Click Here for Mary's recipe

Good!

Getting some smoke

Getting browned

Mustard

Kraut

Onion & tomato

My supper

Pulled Pork and Salsa Potato Salad

09 23 2017

I have been lax about getting my cooks posted so need to get back in the groove. A while back I got an 11 pound pork butt on sale for $1.40 a pound so I couldn’t pass it up.

I had wanted to try what was Eli’s, Cincinnati Ohio, rub of brown sugar, salt and pepper. I got the butt on at 4:00 AM at 250 deg. on my Traeger. At about 7:30 I had a fire that I figured was grease and brown sugar. I shut the smoker down, I had 150 deg. IT in the butt. I placed it in a pan it just fit on a rack and covered with foil. I finished it in my oven at 300 deg. to an IT of 205 deg. After it cooled an hour I pulled it and added some of the degreased pan juices. It was really tender and pulled easily by hand.

I was having sandwiches with Stubbs original sauce and some fried green tomato flavored potato chips. I had made up a new potato salad recipe all the family likes with salsa in it. The recipe is:

2 pound baby Dutch, or any potatoes steamed.

2 heaping TBS. sour cream

1 heaping TBS mayo, Hellman’s or Duke’s preferred.

4 teaspoons salsa, I used Newman’s Own mild

1/2 to one sweet onion sliced thin

Salt & pepper to taste.

Mix all together and let chill a couple hours before serving.

Pork Butt

Ready to smoke

Moved to the oven

Done and cooling

Pulled

For the potato salad

My supper

Cooking Light before Labor Day

No I didn’t mean light food I meant light duty on the cook! I was also trying to get caught up on some summer food before it is over. One night we had a sausage patty and some jowl bacon for BLT’s. My wife thought it would be too greasy but she said it was good. I did the sausage and bacon on my Traeger.

One night we had spaghetti squash with shrimp scampi and that was good.

One of my favorite additions to sandwiches is potato chips, especially bologna and burgers. My favorite bologna is from my butcher, old fashioned bung bologna. Lay’s came out with a new flavor of wavy chips, fried green tomatoes that I like. I had two half inch slices cut for sandwiches. I cut all the way around the slices an inch apart and an inch toward the center. I smeared on a little mustard and added some rub.

I smoked them on my Traeger for an hour at 250 deg. Then I grilled them and toasted buns on my Weber gas grill. I made up the sandwiches, mustard for me mayo for the wife, topped with the fried green tomato chips and lettuce. Now that was a good bologna sandwich.

My supper