Bridie Pies with Flaky Pastry

A Bridie is the Scottish version of a meat pasty; since they don’t contain potatoes they are lighter in texture. But, boy are they ever rich! The flaky pastry is made using both butter and lard and is so incredible, so flaky, so very easy to make, and can be used for countless recipes. Make this Bridie Pie recipe, throw your tartan sash over your shoulder, and tuck into a Scottish tradition.  

Similar to calzones, empanadas, pasties, and turnovers, the Bride Pie was said to have been popularized in Forfar, Scotland, so they are also often called ForFar Bridies. While they can be made with puff pastry, and with short crust pastry, the most popular amongst the Scots (and I quizzed a my Scottish friend, Richard) is the flaky pastry.

Flaky pastry is a step between normal pie crust pastry (like short crust pastry or pâte brisée) and puff pastry; the main differences being how the fat is incorporated and the use of both lard and butter. I wanted to be able to show you how to introduce the fat to the pastry and I found this amazing video that made the entire process simple. Additionally, the method Calso uses of rolling the dough, rather than folding it as is the more traditional method, adds many more layers of flake using the same number of turns. Note: My recipe for flaky pastry is different from what he states in the video and is published below; I wanted you to see his method for making it; I’ll be using his rolling method from now on.

Of course, you could use store-bought pie crust or puff pastry for these pies, but the flaky pastry is quite easy to make and absolutely delicious. I’m putting the recipe for the flaky pastry by itself in a printable format, since this pastry can be used for many, many other savory recipes.

The filling is simple, too! I used lamb for our pies, but you could use beef. The meat is “minced” which is a bit finer ground that what we find in our markets. To get a more authentic texture you could just chop your ground meat a bit with a chef’s knife. None of the other ingredients are difficult to find, but I did want to note that I used Colman’s brand mustard powder, which is an English mustard that is a bit hotter than typical dried mustard powder. It’s readily available at most markets in the U.S.

The marking of the Bridies is significant. Since you need to put a vent hole in the pastry, the vent holes in these signify whether there are onions used in the filling mixture. One hole means there is no onion; two holes means the filling does contain onions.

Two Hole Bridie Pie = with onions

I served ours atop garlic smashed potatoes that were a blend of new red and russet potatoes; I also made a beef/brandy gravy. I hope you’ll try these delicious meat pies! You’ll be happy you did.

P~

5.0 from 1 reviews

Bridie Pies with Flaky Pastry (Filling Recipe)

 

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A Bridie is the Scottish version of a meat pasty; since they don’t contain potatoes they are lighter in texture.

Author: The Saucy Southerner via BBC (gently modified)

Recipe type: Entree

Ingredients

• 2 tablespoons lard (or butter, or olive oil)
• 1 small onion, minced (about ½ cup)
• 1 teaspoon dry thyme leaves
• 12 ounces lean beef, minced
• 1 tablespoon mustard powder (I used Colman’s brand)
• 3 ounces beef stock
• salt and freshly ground black pepper
• 1 recipe flaky pastry (or two pie crusts or two sheets puff pastry)
• 2 large eggs, beaten

Instructions

1. Preheat the oven to 400° F.
2. In a small skillet, over medium heat, add the lard and allow to melt.
3. Add the onion and thyme, sautéing for 2-3 minutes, until the onions are softened.
4. Place the minced beef (raw) into a bowl along with the mustard powder and beef stock.
5. Add the sautéed onion mixture and season well with salt and freshly ground black pepper.
6. Mix well to combine.
7. Divide the pastry into four equal sized pieces.
8. Taking one piece at a time, roll out on a clean, floured surface to ¼ inch thick and about 6 inches in an elongated circle.
9. Place a spoonful of the meat mixture just off-center of each pastry circle.
10. Using a circular piping tip, cut out vents in the side of the pastry not containing the meat mixture.
11. Brush the outer edge of each pastry circle with the beaten eggs.
12. Fold over the pastry in half, to create a pasty shape and crimp or fold the edges together to seal.
13. Brush the pastry with the beaten eggs and season with salt and freshly ground black pepper.
14. Place onto a parchment lined baking sheet and place into the oven to bake for 50- 60 minutes, or until golden brown and completely cooked through.
15. These pies can be served hot, warm or cold.

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3.2.2124

5.0 from 1 reviews

Flaky Pastry

 

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Flaky pastry is a step between a normal pie pastry and puff pastry, the main differences being how the fat is incorporated and the addition of lard.

Author: The Saucy Southerner

Recipe type: Pastry

Ingredients

• 8 ounces, by weight, all-purpose flour (this is about 2 cups MINUS 4 tablespoons)
• pinch of salt
• 1 ounce lard (2 tablespoons – you could use shortening)
• 7 ounces butter (1¾ sticks or 14 tablespoons), cut into cubes room temperature
• ice water

Instructions

1. Put flour in mixing bowl, add pinch of salt.
2. Add 8 tablespoons of butter to the flour.
3. Using your hands, rub the butter into the flour to lightly mix. Do not overwork this.
4. Add the ice water, just a bit at a time, and using a fork or table knife, stir the dough between additions just enough that the dough STARTS coming together. Do not overwork this.
5. Place the dough on a very lightly flour dusted surface and press the dough together, forming it into a rectangle.
6. Using a rolling-pin, roll the dough into a rectangular shape. Do not overwork this. One roll should be enough to flatten the dough.
7. Cut off small pieces of the remaining butter and lightly spread the pieces on the length of the rectangle on the sides.
8. Cut small pieces of the lard and lightly spread down the length of the rectangle in the middle, between the buttered sides.
9. Starting at the width of the dough, roll it up along the length.
10. Turn the dough 90 degrees.
11. Pat the ends to flatten and roll the dough out into a rectangle.
12. Repeat the process of spreading the butter and lard, rolling the dough, turning 90 degrees.
13. You should have enough butter and lard to incorporate that this process will be repeated a total of 5 times.
14. After you have added the last of the butter and lard and rolled the dough, cover with cling-wrap and refrigerate for at least one hour.
15. When ready to use the dough, simply cut the dough to the size you need (this makes a two pie crust) and roll out on a lightly floured surface.

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3.2.2124

Sloppy Joes

They are called Sloppy Joes for a reason and this recipe for Sloppy Joes doesn’t disappoint. Sloppy as ever, but without added fat or added sugar or ketchup, this homemade version is really quick to prepare, very tasty,  reheats beautifully for lunches, but you better put on an “eatin’ shirt” before you dig in! 

Mr. Saucy coined the term, “Eatin’ shirt.” An “eatin’ shirt” is some shabby old thing you don’t mind gettin’ food all over when you’re fixin’ to stick your face into some messy grub. Whenever he comes into the kitchen, spies what I’m cooking, and proclaims, “I’d better go change into an eatin’ shirt,” I may rest assured I’ve hit on something he knows he’s going to love. He just adores messy grub.

Sloppy Joes are pretty messy, but they are so darned good! And they transport me to my childhood. I’m sure you’ve been there. You sit, staring down a big ol’ bun overflowing with seasoned tomato-ey ground meat; anticipating picking it up, taking a bite, and having that mound of filling squish out the other side of the bun. It’s like magic. Kid magic. And it’s a challenge to keep most of it from falling into your lap! Food fun…there’s nothing better…even for us kids-at-heart.

Unless, of course, it’s the flavourful food you’re eating; this recipe for Sloppy Joes is certainly that, filled with flavour…it’s my idea of Sloppy Joe perfection.

This recipe does not contain any added sugar. It does have a slight essence of sweet, by the addition of a bit of barbecue sauce. I don’t use ketchup (which is sweetened), rather I use a pure tomato sauce that has no sugar added.

Also, this recipe contains no added fat. Rather than sautéing the vegetables in oil, they are softened along with the ground meat as it browns. Then, even that fat is removed.

With it just being the two of us, this recipe makes a lot! But it reheats beautifully and we’ll eat the leftovers for lunches. I’m guessing this recipe will generously fill 6-8 large-sized hamburger buns.

Indulge your inner sloppy! Put on an eatin’ shirt and dig into these Sloppy Joes!

P~

5.0 from 2 reviews

Sloppy Joes

 

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Prep time

10 mins

Total time

10 mins

 

No sugar and no fat added Sloppy Joes are the perfect sloppy indulgence. Ground meat mixed with onion, garlic, sweet bell peppers, tomato sauce and bbq sauce, with a hit of heat from some hot sauce makes for “eatin’ shirt” food at its best.

Author: The Saucy Southerner

Recipe type: Entree

Serves: 6-8

Ingredients

• 2 pounds ground meat
• 1 cup diced onion
• 1 cup diced red bell pepper
• 2 cloves garlic, minced
• 2- 8 ounces cans tomato sauce
• 3 tablespoons tomato paste
• ½ cup barbecue sauce (I have used my own recipe, and I have also used some Stubbs brand, neither of which contain high fructose corn syrup)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Tabasco (or your favourite hot sauce – this seems like a lot, but it isn’t too hot at all)
• salt and ground black pepper to taste
• sprinkle of crushed red pepper flakes (optional)
• Hamburger buns

Instructions

1. In a large skillet, over medium heat, add the ground meat.
2. Using a spatula, break the ground meat up.
3. Add the onion, red bell pepper and garlic.
4. Cover and allow the meat to brown and the onions, peppers and garlic to soften, about 8 minutes or until the meat is no longer pink.
5. Drain off any excess fat, either by using the lid as a strainer, or by dumping the meat mixture into a colander and returning the mixture to the pan.
6. Once the fat has been drained off, add the tomato sauce, tomato paste, barbecue sauce, Worcestershire and Tabasco.
7. Stir to combine.
8. Add salt and ground black pepper, to taste
9. Simmer to thicken, about 10 minutes.
10. Serve hot on hamburger buns.

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3.2.2124

French Dip with Easy Au Jus

So, yesterday I gave you the recipe for Slow Cooker Beef Brisket to cook in your crock-pot. Today, it’s an Easy Au Jus recipe to transform your leftovers into a delightful French Dip Sandwich! And since August is National Sandwich Month…well, what could be more perfect?

Honestly, I had no idea it was National Sandwich Month. I would have said something when I posted the recipe for my version of a Muffuletta. You know, bells, whistles, balloons, something to celebrate! Woo hoo! But, no. I, alas, was clueless. I suppose I need to keep a calendar of such events so I can help everyone celebrate. Or find more reasons to celebrate myself. *big grin*

But really, did all y’all know it was National Sandwich Month? Yeah…I didn’t think so. And quite frankly, you don’t need a reason to enjoy a lovely French Dip Sandwich. Unless maybe it is to use some leftovers from your Slow Cooker Beef Brisket. *wink*

Well, when I made the Beef Brisket, I made a gravy with the pan drippings. And it was really really good! But that left me sorely lacking any pan drippings to make an Au Jus for the French Dips (you see, just like not knowing it was National Sandwich Month, I also hadn’t considered how I intended to use the leftovers). Not to be deterred, I decided to make some Au Jus not from pan drippings. Then I figured you all might be in the same boat. And I should share this recipe with you too.

I’m just considerate like that. *wink*

This recipe for Easy Au Jus is just that. Easy. But it is very rich in flavour and colour. I used some beef stock I had in the freezer (I make it every year from our Christmas Rib Roast), but you can use store-bought. I would recommend stock instead of broth for a richer taste and colour. This also freezes well, so you can make up a batch to have in the freezer for French Dip Sandwiches any ol’ time!

For the sandwich itself, I just sliced some of the brisket. Then I horizontally sliced and toasted a mini baguette in the oven, hoagie rolls would work. I piled on the beef, added some sliced Provolone cheese and stuck both halves of the sandwich back in the oven to melt the cheese. Served with the Easy Au Jus in a ramekin on the side for dipping…it was worthy of a celebration.

So, celebrate! Make that Brisket with the gravy and then have a French Dip Sandwich during National Sandwich Month (or anytime) and you don’t have to worry about not having pan drippings ever again. Amen.

P~

5.0 from 1 reviews

French Dip Sandwich (Leftover Beef) with an Easy Au Jus Recipe

 

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A simple Au Jus recipe for when you are lacking in pan drippings…perfect for a French Dip Sandwich.

Author: The Saucy Southerner

Recipe type: condiment, sauce

Ingredients

• 2 teaspoons olive oil
• ½ cup red onion, diced
• 2 cloves garlic, minced
• ¼ cup red wine
• 1 tablespoon Worcestershire sauce
• 2 cups beef stock
• 1 teaspoon whole peppercorns
• ½ teaspoon dry thyme leaves
• 1 bay leaf
• salt (if your stock is unsalted)

Instructions

1. In a small saucepan, over medium heat, add the olive oil and the onions.
2. Saute until the edges of the onions just begin to brown (not a full caramelization and don’t burn them)
3. Add garlic and cook for a minute or two more.
4. Deglaze the saucepan by adding the red wine and stirring.
5. Add Worcestershire sauce and cook for another minute, stirring constantly.
6. Add beef stock, peppercorns, thyme and bay leaf (salt too, if needed) and bring to a light boil. Reduce heat and simmer for about 30 minutes.
7. Strain the liquid through a fine mesh strainer and then return it to the saucepan until ready to serve.
8. This freezes really well, so you can make it and have it on hand any time you need some Au Jus.

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3.2.2124

Slow Cooker Beef Brisket

Beef Brisket (not corned beef) slow cooked in a crock pot with mushrooms and onions until it is falling apart tender, moist and filled with flavour. Does this strike your fancy? Well, then, this Slow Cooker Beef Brisket is for you! Pssst…I also have another recipe tomorrow for the left overs.  

I’ll have to admit something…Until recently, I have hardly ever used my crock pot. Actually, only twice before. I never even owned a crock pot until about a year ago…well, I take that back…I bought one for our shop one time when we had a big event and I operated The Weenie Wagon where we sold hot dogs. I needed it to keep the chili for the hot dogs hot. I don’t know what became of that crock pot. Hmmm…. But, I digress.

You’d think when I was working six days a week at our shop would have been the time I’d have relied on a crock pot, much moreso than now. Interestingly enough, I seem to be far busier now that I am home all the time. I’ve been busting it on Saucy’s Wee Kitchen Garden, working on a million and one projects, cooking up a storm, doing some freelance writing, working on my food photography, keeping up with the household-y chores, finding more time for friends. And so, discovering the infinite possibilities for the uses of a crock pot.

Mr. Saucy and I don’t eat much beef at all anymore since we get a lamb each year and now have access to venison too. Whenever you see a recipe from me that looks like beef (such as burgers), it is usually lamb or a combination of lamb and venison.

Not too long ago, though, my sister was cleaning out her freezer in anticipation of getting her new cow for the year. There were some cuts of beef that she and her family aren’t fans of eating, so she brought us that beef. Yay! I’m always a fan of free. *big smile*

Anyway, one of the items she brought to us was a beef brisket. Now, beef brisket if not cooked properly can be a very tough piece of meat. All of the connective tissue in the brisket cut needs to be broken down in order for the meat to be tender. While in the South (especially Texas) brisket is a favourite for the smoker, I decided to try to make this cut more roast-like.

Enter the crock pot. This recipe is extremely simple to prepare…in less than 15 minutes in the morning you can have this in the crock pot and ready to simmer all day. What will greet you when you get home will be the most tender, moist and flavourful meat. Mr. Saucy will occasionally make a comment that he wishes me to direct to y’all. Here’s what he said about this recipe, “You be sure to tell your readers that this is the best roast I’ve ever eaten. I give it two-thumbs up.”

So, there you have it. That’s pretty high praise, right there.

Cooked on a base of onions and mushrooms, the topping for the brisket is garlic, tomato paste, two types of vinegar, Worcestershire sauce, brown sugar and some salt and pepper. Cover it with the lid and simmer for 8-9 hours on low. I actually cooked mine on high for a about 4 hours, but I was needing to get it done to take photos for you. Still, it was falling apart and was delicious.

I used the crock pot drippings to make a gravy, and I’ll tell you how to do that too.

Now, if you can’t find a brisket of beef (remember you don’t want a corned beef brisket), you could substitute a chuck roast for the brisket. The chuck is the shoulder, while the brisket is from the chest area; both have that tough connective tissue so will work well for this low/slow method of cooking.

And…as a bonus! I have a really wonderful way to serve the leftovers that I will be posting tomorrow along with a simple recipe to make a rerun of this meat taste nothing like the first go-round!

So, you need to make this recipe. That is all.

P~

p.s.: This recipe was featured in Best Crock Post Recipes on the Net – August 2013 by The Food Explorer.com

5.0 from 1 reviews

Slow Cooker Beef Brisket (Crock-Pot Recipe)

 

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Normally one of the toughest cuts of beef, the brisket when cooked properly is tender, flavourful and perfect for the low/slow method of crock pot cooking.

Author: The Saucy Southerner

Recipe type: Entree

Ingredients

• 4 lbs. beef brisket (not corned beef brisket)
• 2 onions, thinly sliced
• 4 ounces fresh mushrooms, sliced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• salt and fresh ground black pepper
• FOR THE GRAVY:
• about ¼ cup flour

Instructions

1. Place onions and mushrooms in the bottom of the slow cooker.
2. Add enough water to cover the bottom of the cooker, about half way up the level of the onions and mushrooms.
3. Place brisket, fat side up, on top of the onions and mushrooms.
4. Sprinkle garlic on top and add salt and ground pepper.
5. In a small bowl add the tomato paste, vinegars, Worcestershire sauce and brown sugar, whisk to combine.
6. Using a spoon, spread the tomato paste mixture on the top of the beef.
7. Cover crock pot and cook on low 8-10 hours.
8. FOR THE GRAVY:
9. Remove brisket from the slow cooker place on serving plate.
10. Using a slotted spoon, remove the onions and mushrooms and place on top of the beef.
11. Cover tightly with foil to retain the heat.
12. Turn crock pot temperature to high.
13. Place the flour in a small bowl.
14. Using a ladle, remove about half a cup of the liquid from the crock pot and add to the flour.
15. Whisk until there are no flour lumps and add back to the liquid in the crock pot.
16. Bring to a boil, stirring frequently with whisk until thickened.
17. Serve the gravy with the roast, onion and mushrooms, or over potatoes, rice or egg noodles, on the side.

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3.2.2124

Mediterranean Style Burger

This Mediterranean-Style Burger is packed full of flavour; the trick of it is that the seasoning is in every single morsel of burger goodness. Break out the grill, it’s burger season! 

Ever since I started to make my own Feta cheese, I’ve been using Feta a lot! Mr. Saucy and I both love it; he loves it so much he even dresses up his frozen pizzas with it (have I told you how much Mr. Saucy loves frozen pizzas? It’s all he will eat when I’m away from home*cringe*). Anyway, this burger uses Feta in the burger, as well as on it.

Several years ago, I started seasoning our burgers all the way through, instead of just on the outside of the burger. And let me tell you, that makes a world of difference in the taste! I take the meat I’m using (for this Mediterranean-Style Burger I used lamb, but you can use beef), and put it in a bowl where I mix in all the ingredients, just like making a meatloaf. I take off my rings and just dig my fingers into it to squish everything together before forming the patties.

In this burger recipe, there is finely minced onion, garlic, oregano, feta, salt and pepper. Any feta or onion exposed on the outside of the burger gets a nice char on it…Mmmmm Mmmm, good! Okay then, since this is a Five Ingredient Friday recipe, here are your ingredients:

• Ground meat
• Onion
• Feta
• Garlic
• Oregano

If the hamburger buns count as an ingredient, I’ll claim the extra from one of my four ingredient posts. *wink*

I topped the burger with more Mediterranean flavours (since garnishes are optional) and added Kalamata and Greek green olives, more feta, red onion, cucumber, tomato and lettuce. I put it all on a toasted onion bun and didn’t even use a condiment. I could have eaten three. Or six.

I do hope you’ll try these burgers the next time you fire up a grill…or at least try adding your favourite burger seasonings all through the meat. You’ll love the difference it makes.

P~

Mediterranean-Style Burger – {Five Ingredient Friday}

 

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The flavours of the Mediterranean are packed into this delightful burger…feta, onion, garlic, oregano all come together for one super tasty burger bite.

Author: The Saucy Southerner

Recipe type: Entree, Sandwich

Ingredients

• 2 pounds ground meat
• ¼ cup red onion, finely minced (I used my mini food processor to mince the onion and the garlic)
• 2 cloves garlic, finely minced (or ¼ teaspoon garlic powder)
• 1 teaspoon dry oregano leaves
• 1 teaspoon ground black pepper
• ¼ teaspoon kosher salt
• 4 ounces feta cheese, crumbled and separated (two ounces to go in the burgers, two ounces to top the burgers)
• Garnish as desired with feta, olives, cucumber, onion, lettuce, tomato.

Instructions

1. In a medium-sized bowl, mix all the ingredients well.
2. Form the patties, this recipe will make either 4 enormous burgers, or 8 more standard-sized.
3. Grill for the first few minutes over direct heat to sear.
4. Remove to indirect heat to finish cooking to desired temperature.

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3.2.1753

Tenderloin Balsamic Rosemary Marinade

This Balsamic Rosemary Marinade is simple and perfect for beef, venison (as I used), pork, chicken, fish, pasta, drizzled on tomato slices, in salads, or on cheese; it is an all-purpose condiment. I’ve also included a side dish for you of Buttered Rice with Pignoli; it’s amazing the flavour that toasted Pine Nuts add to buttery rice. 

I really love the intense woody/sweet/tangy flavour of aged balsamic vinegar; my pantry stores a vast collection of constantly revolving balsamic vinegar, since I can never resist trying a new Modena variety.

The concentration and then the aging process of balsamic vinegar creates a thick, almost syrupy, consistency that is delightful alone. But used in this marinade, with the addition of woody rosemary and shallots, it explodes with flavour. As I said, while I used it as a marinade, this also makes a fabulous salad dressing, or condiment to drizzle on so many things. I use it often.

When using as a marinade for meat, allow at least an hour (depending on the thickness of the meat you are cooking – up to a full day, or overnight) for marinating time, remove the meat from the marinade and pat dry with a paper towel prior to grilling or pan searing. I cooked the venison tenderloin in a dry, hot skillet for 3 minutes on each side (for 1/2 inch medallions).

Since I missed posting last week for Five Ingredient Friday (Good Friday), I am also giving you a side dish. Buttered Rice with Pignoli (Pine Nuts) is one of my go-to sides. Normally, I add chives to it, but my chives were a little past their prime, so I added some parsley this time. Experiment with different herb additions to see what you like best.

Buttered Rice with Pignoli

The combination of these two dishes makes for a very elegant meal, but each one is simple to prepare and ready in minutes (with the exception of a little time to marinade the meat), so they are great for a weeknight dinner too.

I hope you’ll try them both.

P~

Tenderloin in Balsamic Rosemary Marinade and Buttered Rice with Pignoli – {Five Ingredient Friday}

 

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Aged balsamic vinegar along with rosemary, shallots and olive oil make for an amazing explosion of flavour. Use this as a marinade for any meat or fish, to drizzle on salads, fruits or cheese, or as a dip for crusty bread.

Author: The Saucy Southerner

Recipe type: Condiment

Ingredients

• ½ cup balsamic vinegar
• ¼ cup olive oil
• 2 tablespoons shallots, minced
• 1 tablespoon fresh rosemary, minced
• salt and ground black pepper, to taste

Instructions

1. Combine all ingredients into a small bowl and whisk.

Notes

If using as a marinade, allow at least an hour (preferably 3) for marinating time. Can be stored in the refrigerator for use as a condiment for a month.

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3.2.1336

Buttered Rice with Pignoli – {Five Ingredient Friday}

 

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Buttered rice with Pignoli (Pine Nuts) is simple and delightfully different from plain rice. Slightly browning the butter adds to the nutty flavor; the inclusion of your favourite herb turns the ordinary rice into the extraordinary side dish.

Author: The Saucy Southerner

Recipe type: Side Dish

Ingredients

• 1 cup long grain white rice
• 2 cups water
• 4 tablespoons butter, separated
• 3 tablespoons Pignoli (Pine Nuts), toasted
• 1 tablespoon fresh herbs, chopped (I used parsley this time, but I love it with chives)
• Salt and ground black pepper, to taste

Instructions

1. In a pan with a tight-fitting lid, add the water and bring to a boil.
2. Add the rice, 1 tablespoon butter, and salt.
3. Reduce heat to a simmer, cover and cook for about 20 minutes. Do NOT lift the lid during this time.
4. While the rice is cooking, in a small skillet, slightly brown the remaining 3 tablespoons butter (this should take about 5 minutes over medium heat.
5. When the rice is finished cooking, allow 5 minutes for it to rest, off the heat.
6. Add the toasted pine nuts, herbs and browned butter to the rice and fluff with a fork.
7. Serve hot.

Notes

For most rice, use a 1:2 ratio of one cup of rice to two cups of water. Measure a half cup of uncooked rice per person and scale this ratio up or down depending on how much you’re making. Cooking times vary depending on the rice you are using. Here are some guidelines for types: White Rice: 18 to 25 minutes Brown Rice: 30 to 40 minutes Wild Rice: 45 to 60 minutes Start with the recommended time on the package instructions. You can also use a rice cooker, rather than stove top cooking.

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3.2.1336

Shepherd’s Pie

Shepherd’s Pie is a savory meat (lamb) pie with the crust being formed with potatoes. Cottage Pie is the term that is applicable if any other form of meat is used, besides lamb. It’s easy to remember, Shepherd = Herder of Sheep. Originally, this dish was a way of utilizing leftover roasted meats; now, it is a hearty meat and potatoes meal that should star in its own first-run show!  

Mr. Saucy and I love lamb.  Love, love, love it!  Mr. Saucy was a bit late to the lamb love, since I was the first to feed it to him. Thankfully, he adored it – because there might not have been a Mr. and Mrs. Saucy had he not jumped on the Lamb Love Express.  I kid. I kid? No. Wait…that’s goat.

Err, hum…anyway.

I’ve been trying to replicate the best Shepherd’s Pie I ever had the pleasure of eating; I had it while I was in London a few years ago.  This isn’t exactly it, since the one I ate had chunks of lamb, but it’s close enough in flavour to have made me smile.  A very large smile.

If you have a meat and potatoes lover in your household, I can guarantee that they will really enjoy this dish!  If you are faint of heart in the lamb department, just substitute some ground beef.

P~

Shepherd’s Pie aka Cottage Pie (if made with beef)

 

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Shepherd’s Pie is the name of this dish if it is made with lamb or mutton, since the association of the shepherd with his sheep. It’s Cottage Pie if it is made with beef or any other meat. This wisdom according to Wikipedia, but you just call it what you want.

Author: The Saucy Southerner

Recipe type: Main Dish

Ingredients

• 2 pounds ground lamb
• 2 large carrots, peeled, diced
• 1 large onion, peeled, diced
• 1 sweet red pepper, diced
• 1 tablespoon Herbes de Provence
• ¼ teaspoon sage
• 1 teaspoon garlic powder
• salt and pepper to taste
• 4 tablespoons all-purpose flour
• ½ cup brandy
• ¼ cup port wine
• 2 cups beef stock
• 2 cups sweet green peas, uncooked (frozen work great here and no need to thaw)
• 4 medium russet potatoes, peeled, diced and cooked in salted water
• 2 tablespoons butter, melted
• 4 tablespoons sour cream
• ¼ cup cream
• 1 ounce Asiago cheese, micro-planed
• pepper, to taste

Instructions

1. In a large skillet, brown the ground lamb over medium heat, breaking the lamb up as it cooks.
2. Once browned, using a slotted spoon, remove the cooked lamb to a bowl and set aside.
3. Drain all but about 1 tablespoon of the fat from the skillet.
4. Add the carrots, onion, red pepper.
5. Sprinkle with the Herbes de Provence, sage, garlic powder and salt and pepper.
6. Saute until the vegetables are slightly soft, about 6 minutes.
7. Sprinkle the flour over the carrots, onions and peppers and continue to cook for about 4 minutes.
8. Add the brandy, port and beef stock and stir.
9. Add the browned lamb back into the vegetable and stock mixture.
10. Allow to cook until the gravy formed by the stock and flour has thickened.
11. Remove from heat and allow to cool.
12. Once cool, add the frozen peas.
13. Transfer the meat and vegetable mixture to a greased casserole dish.
14. Put the cooked potatoes through a ricer into a large bowl, or mash in the method you prefer.
15. Add the butter, sour cream, cream, Asiago cheese and pepper and stir to mix. You will want the potatoes to be a bit on the stiff side.
16. Either pipe or spread the potatoes over the top of the meat/vegetable mixture.
17. Bake in a 350 F oven until bubbling and the potatoes are browned on top. You may need/want to turn on the broiler for few minutes to finish them nicely.

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Diced carrots, onion and sweet red pepper…

Allowing the gravy to thicken…

Meat thickened, peas added, in the casserole…

Mashed potatoes ready for the pastry bag for piping…

Ready for the oven…

Hot out of the oven…beautifully browned potatoes…

Rabbit Stew (Lapin a La Cocotte)

The French love to use rabbit in dishes; since I love French cooking, this dish is one I have had on my list to make for a while now.  Rabbit can be difficult to find in stores, but I recently found some at the local market and quickly snapped it up.  The shocked look on the face of the checkout clerk was priceless!  I highly recommend giving this a try, rabbit is delicious!  Trust me!

The title of this post, Lapin a La Cocotte, is literally translated as The Rabbit Casserole.  It’s a simmered stew of rabbit meat in red wine and stock that makes the rabbit so tender and succulent.  The stewing juices form a perfectly delightful sauce (or gravy, as you may). It may sound fancy but, I assure you, this is a very simple dish. It’s like a deconstructed stew, or soup.

While the recipe I used suggested it be served with mashed potatoes or buttered noodles, I chose instead to make some beautiful baby potatoes in parsley butter.  Smashed with our forks on the plate and dabbed in the sauce, I’d only wished I’d made more than I had!

I’ve often said I don’t really follow recipes completely, and this is no exception, but I adapted the recipe I found at Food.com.

Try this!  I suppose, if you’re squeamish about rabbit, you could do this with chicken…but you’ll be missing out on rich, robust, rabbit!

P~

4.0 from 1 reviews

Lapin a La Cocotte…French Rabbit Stew

 

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Lapin a La Cocotte…The Rabbit Casserole. French rabbit stew.

Author: The Saucy Southerner, as adapted from Food.com

Recipe type: Entree

Cuisine: French

Ingredients

• 3 pounds rabbit, quartered
• 2 tablespoons bacon fat *
• 1½ cups sliced onions
• 2 garlic cloves, minced
• 3 tablespoons flour
• 2 cups chicken stock
• 1 cup red wine
• 1 teaspoon dried thyme
• 2 teaspoons dried parsley
• 2 bay leaves
• salt and pepper

Instructions

1. In a medium-sized Dutch oven or heavy flat-bottomed roasting pan, melt the bacon fat.
2. Add the onions and garlic.
3. Cook until translucent; remove from the pan.**
4. Add the rabbit pieces and sauté over medium heat until rabbit is golden brown on each side.
5. Sprinkle on the flour and continue to brown rabbit for another 5 minutes or so, then add the onions and garlic back in the pan along with the chicken stock, red wine, thyme, parsley and bay leaves.
6. With a wooden spoon, stir the bottom of the pan to loosen the browned bits on the bottom.
7. Cover and simmer over low heat for about an hour, adding more stock if necessary. Salt and pepper to taste.

Notes

*I keep bacon drippings (Benton’s Bacon drippings, as a matter of fact) in a jar in my refrigerator. If you don’t, just cut up about 4 slices of thick cut bacon, brown them in your pan, remove the bacon (reserving it for future use) and use the rendered bacon fat from that.

**I am suggesting removing the onions and garlic from the pan because I thought they got a bit too browned when I browned the rabbit. Also, they got in the way! I’ll be doing this step the next time.

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Blurry browning rabbit…I’m still getting used to my new lens!

With the wine, stock and herbs added…

After simmering for a bit…just look at how brown and developed that sauce has become!

So pretty on the plate, but better from fork to mouth!

Beef Tenderloin Medallions topped with Basil Chimichurri...and Caprese Pasta Salad

It was the perfect storm.  My friend, Melissa (aka Alosha’s Kitchen), posted a recipe for Caprese Pasta (that I’d been dying to make). Then! I got my new edition of Cuisine at Home, which had beef tenderloin medallion kabobs with a chimichurri (theirs was mint; I changed it to basil).  Have I ever told you how much I love storms?  I really, really love storms!

I thought I’d do this post at leisure…just take my time…amble along…on my day off…after sipping a glass of wine…what was I thinking!?  This.  This could not wait to share.  I’m not even kiddin’ you.  It’s that good. Here’s how good.  Mr. Saucy is complimentary, most nights, about his dinner.  Tonight?  Tonight, he lowered his voice by about 3 octaves and exclaimed, “THIS IS GOOOOOD!”

In the part of my brain that constantly thinks about food…oh, who am I kiddin’…that would be all of my brain…this all just came together.  It came together so quickly, and so clearly, that I made a trip into town today to go to the market to get some items I had to have to make it.

This is the Saturday of the Fourth of July weekend.  I had already worked six hours at our shop.  Do you have any idea what the market is like at 3:00 p.m. on the SATURDAY of the Fourth of July weekend?  Yeah…that is how much I wanted to make this tonight.

Now, all that martyrdom I’ve been accumulating for this huge sacrifice?  You can just wipe that slate off clean.  Because I got to eat it.  Actually, I may owe martyrdom a few points (just don’t tell).

First, for Melissa’s Caprese Pasta, you can just link to her blog post, or here’s the deal:

Pasta, Basil, Tomatoes, Olive Oil, Fresh Mozzarella, Salt and Pepper...how simple, right?

Ingredients:

• Dry pasta
• Tomatoes
• Fresh basil leaves
• Olive oil
• Kosher or sea salt
• Fresh ground black pepper
• Shredded mozzarella

Method:

• Cook pasta in boiling salted water according to package directions; drain well. Pour into a medium bowl, squirt a bit of olive oil on it, toss and let cool to room temperature.
• Cut up the tomatoes and chiffonade the basil. Mix together in a large bowl, soak with olive oil, and add salt and pepper, to taste. Let sit for at least 5 minutes, perhaps while the pasta cools off.
• Pour the cooled pasta into the bowl with the tomato basil mixture. Combine well, taste (try not to eat the whole bowl right then and there), and add more salt and/or pepper, if needed. Add shredded mozzarella and toss.

Tomatoes, chiffonade of basil, olive oil, salt pepper...

Add the cooked pasta and grated mozzarella...that is all, folks...

As I told Melissa, I really thought I’d want to add a titch of acid to this pasta.  Like, I just imagined it being so great with a drizzle of balsamic vinegar, for example.  Lord, help.  That pasta did not need a single thing to make it perfect!  Thank you, Melissa…I’ll be makin’ this often.  Mr. Saucy will be so pleased, too!

Now, the chimichurri.  Cuisine at Home had a mint chimichurri, but I decided, “Saucy, you need to make the chimichurri with basil!  It will just go beautifully with Melissa’s Caprese Pasta!”  And so, I made it with basil!  This just shows that a recipe is yours to change if you wish, or to suit your own tastes, or to compliment something else you are serving.  Make recipes your own.

Beef Kabobs with Basil Chimichurri

 

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Basil Chimichurri…According to tradition, Chimichurri is made from finely chopped parsley, minced garlic, vegetable oil or olive oil, white or red vinegar, and red pepper flakes; it’s Argentinian in origin. This is a twist on the traditional green sauce. It’s a great accompaniment to meats…and I could imagine it tossed with some pasta, too.

Author: The Saucy Southerner as adapted from Cuisine at Home

Recipe type: Sauce, Condiment

Ingredients

• 2 cups fresh basil leaves
• 1 cup fresh parsley leaves
• ½ cup extra virgin olive oil
• 2 cloves garlic
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• 1½ teaspoons lemon zest
• 2 shallots
• 1 teaspoon red pepper flakes
• Salt and fresh ground pepper, to taste
• Medallions of beef tenderloin, cut about 1 inch thick

Instructions

1. Place the first nine ingredients into the bowl of a food processor.
2. Purée.
3. Add salt and Pepper to taste.
4. Set aside.
5. Take a portion of a beef tenderloin, making slices that are about one inch thick, skewer the slices so they lays flat.
6. Grill on a hot grill for 2-3 minutes on each side.
7. Slather them with some Chimichurri, rest them for 5 minutes.
8. Serve with a side of additional Chimichurri.

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The assembled ingredients...

Tossed in the food processor....notice that I didn't bother zesting the lemon...I just carefully cut off the peel, with no white, and stuck it in there. The processor will zest it for me.

Zip, done...

Then…all I did was take a portion of a beef tenderloin, trimmed off the silver skin, sliced pieces about one inch thick, skewered it so it laid flat, grilled it on a hot grill for 2 minutes on each side.  I then slathered it with some Chimichurri, rested it for 5 minutes and that was that!

No more words are necessary.

P~

Lamb burgers with homemade fries and Dijon Mayonnaise...

For all appearances, it’s the “perfect” burger and fries meal.  Yet, it left me wanting something else…

What could be better, after all, for the die-hard burger and fries kind of guy to whom I’m married?  It had everything he wanted…not just hamburgers, but LAMB burgers…my own special blend.  And bacon!  A Dijon/mayonnaise for dipping and homemade fries, straight out of a vat of hot hot grease!  I’ll admit, it was pretty darned good.  But it wasn’t what I was craving.  And I mean CRAVING!

A few hours before I began my meal preparations, a friend uploaded a photograph.  It was a picture of a counter and the overhead menu at a fast food place. Ordinarily this would not be very inspiring, except!  She, very gloatingly innocently, asked, “What’ll y’all have?” She was standing in line at a Southern Institution!  She was at The Varsity in Atlanta.

I just about died!

For those of you who are unfamiliar with The Varsity, I have the utmost pity for you have definitely missed out.  Why, you ask?  Because The Varsity has the best made-from-scratch-honest-to-baby-Jesus (as in not those frozen monstrosity) onion rings south of the Mason-Dixon line.  I mean. THE. very. best! That’s why!  I’d love to tell you what makes them so special…but words fail me.  They are onion ring perfection.  They are simply amazing.

Ugh…needless to say, that single post started a mighty hankerin’ for some onion rings!  I just HAD to make us some onion rings!  Oh, I knew they wouldn’t be The Varsity onion rings, but they’d for SURE make me not want to strangle my friend drive to Atlanta for the real deal.

This meant that burgers were a must-have (Forrest Gump surely said that hamburgers and onion rings are like peas and carrots, right?).  Stand by, though…I have a confession to make. I’m not the biggest fan of hamburgers in the world.  *gasp* Before I get voted off the island for being un-American?  I adore lamb burgers, which I developed a blend for in order to satisfy me AND Mr. Saucy.

With visions of The Varsity onion rings dancing in my head, I went to the market and bought the most beautiful Vadalia onions.  I drove home and soaked huge, FAT slices in buttermilk.  I drooled all over the kitchen counters in anticipation.  Then?

Come time to fry up those babies…I. could. NOT. get. the. batter. to. stick!  I tried everything.  I dry breaded them. I made a batter.  I double dipped them.  Each. and. every. one. would slide into that hot grease and shed their clothes faster than a stripper with a C note dangled in front of her face.

The onion rings were not to be.

I grabbed a potato, cut it Julienne style, threw the pieces in the hot oil and I “settled” for some homemade seasoned fries.  There wasn’t anything special about them, so I’m not going to post a recipe for the fries.  As a matter of fact…those damnable fries?  Those not-what-I-really-wanted-fries?  Adding insult to injury? They scorched the roof of my mouth.  They KNEW they were second best!

Besides, you really want those onion rings now, too, don’t you?!?  I’m sorry if it disappoints you, but onion rings are gonna have to come in another post.

What won’t disappoint you are these burgers.  I have a couple of variations, but this is the recipe I used:

Lamb Burgers – Version One

 

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Lamb burgers…a blend of meats (lamb and hamburger), cheese and spices to liven up any burger night.

Author: The Saucy Southerner

Ingredients

• 1 pound ground lamb
• 1 pound ground beef (I prefer a lean, 85% or higher blend, since the lamb is so fatty – in a perfect for burgers kind of way.)
• 1 small onion, very finely minced (I cut one in quarters and run it in my mini food processor. You want it very small. It is there to add flavor, but also for added moisture.)
• ⅓ cup feta cheese, finely crumbled
• 1½ tablespoons blended seasoning mix (*my blend can be found in the link below)

Instructions

1. Place all of the ingredients into a large bowl. Having the seasonings mixed all through the burgers really makes a difference. Instead of just being sprinkled on the outside, you get the flavors in every morsel.
2. With your hands, mix thoroughly. It’s a messy job, but you want all of the onion, cheese and spices to be fully incorporated in all of the blended meat.
3. Divide the contents of the bowl into equal sized balls and pat out thick and wide. For us, I make enormous burgers, so this will make 4-5 burgers.
4. On a hot grill, or in a skillet on the stove top (not preferable), cook the burgers until done to your desired temperature. This will depend on the size and thickness of the burgers.
5. Dress with your favorite burger toppings and dig in!

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There is a richness to these burgers that will set you to salivating.  Hope you’ll try ‘em sometime!

And, I see a road trip to Atlanta in my future!  Those Varsity onion rings are callin’ my name! 

P~