German Kraut Rounds

It's October. Which means German food. Lots and lots of German food.

One of our family favorites is Kraut Rounds. Nothing but doughy pillows of beef and sauerkraut goodness. And super easy to make. Here's what we do:

Ingredients:

For The Filling: 
1 Tbl. Canola Oil
1 Lb. Ground Beef
1 yellow or sweet onion, finely diced
1 Cup Sauerkraut
Salt & Pepper to taste

For The Pastry: 
2 Cans Large Buttermilk Biscuit Dough
1 Egg + 1 Tbl. Water mixed together for an egg wash

Directions: 

Preheat your oven to 375.

Heat oil over medium high heat, and then add the onions. Saute until soft, and then add your ground beef. Season to taste with salt and pepper. Continue to cook, breaking up the ground beef, until it is fully cooked. Drain off any extra oil/fat. Turn off the heat and stir in the Sauerkraut.

Prepare your dough, by rolling out each piece of biscuit dough to about 6" diameter (or so). Place 2 Tbl. filling inside each piece, and then wrap the dough around the filling, and seal with your fingers, simply squishing together the folds. Place on a well oiled cookie sheet, about 1" apart, and then brush with the egg wash. Cook for about 5 minutes longer than what the directions on the can calls for. Serve with some Spaetzle, and some German mustard, and enjoy!!!

Because Eating Good Is A Calling Of It's Own! 
The Fat Pastor

Homemade Ginger Beer (non-alcoholic)

Concentrate:
2 lbs. Fresh Ginger, peeled and chopped.
4 Cups Water, divided
1/2 Tsp. Black Peppercorns
1 Tsp. Cayenne, divided
2 Cups Lime Juice, divided
18 oz. Agave Nectar In The Raw

To serve:
Club Soda
Lime wedges

It is much easier to make this in 2 batches, so basically cut everything in half, and follow the instructions twice! I keep my concentrate in a big growler, and supposedly it keeps for 3 weeks, but mine won’t last that long to find out!

Place the ginger & 1/4 Tsp. Black Peppercorns in a food processor with 1 cup of water, and blend for 3 minutes. Strain into a large bowl, and then put the ginger mash back in the food processor with another cup of water. Blend ag
ain for 1 minute. Strain into the large bowl over a mesh sieve, and then use your CLEAN hands to squeeze every last bit of liquid from the ginger mash. Throw out the mash. Strain the reserved liquid into the food processor, and add 1 cup lime juice, 1/2 Tsp. Cayenne, and half of the agave nectar. Blend for about 30 seconds, and then strain into whatever you plan to keep it in! Put it in the fridge and let it get cold!

To Serve: 
Pour 2-3 ounces into a glass over ice (optional) and then add club soda to top off. Serve with some lime wedges and you’re good to go!

Because Eating Good Is A Calling Of It's Own, 
The Fat Pastor

Jerk Chicken Fajitas W/ Trinidad Roti

Note: If you don't have the time or energy to make the roti, just sub in regular flour tortillas. But if you DO have the time, you really should take it to make them...

Ingredients:

2 Large Chicken Breasts

1 Large Orange Bell Pepper, sliced

1 Red Onion, sliced

1 Tsp. Salt

1 Tbl. Canola Oil

Jerk Seasoning (Recipe Follows)

Jerk Lime Mayo (Recipe Follows)

Roti Flatbread (Recipe Follows)

Lime wedges, to serve

Season the chicken with the some of the jerk seasoning, and grill until done (approx. 6-8 minutes per side over medium high heat depending on size of chicken breasts). Allow to rest for at least 5 minutes. Keep warm until ready to eat, and then thinly slice. 

Heat oil over medium high heat. Add the onion, bell pepper and salt and saute until starting to soften. Reduce heat to low, and allow to continue cooking until they begin to slightly char (not burn!) approximately 10 minutes. Remove from heat, and keep warm until ready to use. 

To serve, place a piece of Roti on a plate, and spoon some of peppers and onions into the middle. Layer the sliced grilled chicken on top, and then top with some of the sauce. Garnish with lime wedges, and check out one of my other posts for some homemade Ginger Beer. 

Jerk Seasoning:

Mix Together: 

1 Tbl. Salt

1 Tbl. Garlic Powder

2 Tsp. Sugar

2 Tsp. Onion Powder

1.5 Tsp. Cayenne Pepper

1 Tsp. Allspice

1/2 Tsp. Black Pepper

1/2 Tsp. Nutmeg

1 Tsp. Paprika

Jerk Lime Mayo:

Combine: 

1/2 Cup Mayo

1 Tbl. Jerk Seasoning (or more if desired)

3 Tbl. Lime Juice

Salt & Pepper to taste (optional)

Trinidad Roti Flatbread:

Combine:

1 tsp. salt

1 lb. Split peas (preferably yellow, but green works too)

1 clove garlic, crushed

5 cups water

Bring to boil and then reduce to simmer. Simmer until peas are cooked (al dente, not mushy). Anywhere from 30 minutes to an hour. After split peas are cooked, drain, and then blend with the garlic. After blended, mix with 1 Tbl. cumin. 

For the dough:

5 3/4 cups flour

2 Tbl. baking powder

1.5 tsp. salt

2 cups water

1 Tbl. oil

Combine all dough ingredients, and blend with a dough hook until a good dough comes together. It’s okay if it’s a little sticky, cause you’ll add flour when it’s time to roll them out. 

Roll out pieces of the dough and then fill with a heaping tbl. of the split pea mix. Shape into a ball and roll out as flat as possible. Add a little oil to a large pan, and cook the roti until brown on both sides over high heat.

Because Eating Good Is A Calling Of It's Own, 
The Fat Pastor

Muffuletta Po'Boy With Red Beans & Rice

Bayou La Batre, Alabama

My father grew up close to the border of Louisiana in a small Alabama fishing town called Bayou La Batre. Think about Forest Gump's adventures on the shrimp boat, and you pretty much have the right idea. The stories he told of his time there will always be very special. In fact, just last year I was able to visit that town with Tenielle. I had only been there once as a small child, and didn't remember very much. It was surreal to be able to visit and really take it all in for the first time as an adult.

Because of my father's time there, I also developed a love and appreciation for Cajun food. Being that close to Louisiana and New Orleans, you can imagine that the food would easily cross over. My father spoke regularly of his love for Gumbo, and Jambalaya and hushpuppies. On the two trips that we took to that area when I was a child, I remember him always making an effort to find a good bowl of gumbo. And because I was somewhat food adventurous as a child, I would forego the gumbo and look for the more extreme food opportunities - soft shell crab, or alligator nuggets. Neither would prove to be as wonderful as the sausage and shrimp and rice found in the dark, rich roux that is gumbo. You'd think this post is all about gumbo, but that will come at another time. Believe me, that is a very special dish to my heart. I won't attempt to post about it haphazardly.

Recently, these memories were brought back to the forefront of my mind when a friend of Facebook challenged me to explore some different Cajun recipes. She mentioned Gumbo, and Jambalaya and Po'Boys and Red Beans & Rice. I couldn't help but get excited at the opportunity, but I also wanted to dive into something a little different. For several years, I've heard about and watched people describe a slightly lesser known Cajun delicacy called Muffuletta. The main ingredient in this condiment is Olives. I love olives. All olives. I've never met an olive I didn't like, except for the one I picked off a tree in California. I detested that olive.

There are lots of ideas about what Muffuletta Po'Boy should look like, taste like, and incorporate, but
in an effort to stay (mostly) true to its history in New Orleans, I determined that I would make a Muffuletta Po'Boy, and just add a little Fat Pastor to it. In keeping it real, it requires 3 key components:

1 - The Muffuletta
2 - 2 Types of Pork
3 - Mozzarella Cheese

There seems to be a little wiggle room when it comes to the pork. I've seen many recipes that call for ham, Mortadella, Salami... While any New Orleans purist might balk at my effort to change it up a bit, I must say - my choice to use deli ham and slow roasted pork belly was a good choice. Really good.

Then there is the red beans and rice. A good friend of mine who played for the New Orleans Saints some years ago made one thing very clear. Andouille sausage is key. His words? "Shawn, not everyone knows that andouille sausage is a must for red beans and rice." Glad I didn't leave it out!!

I'm also throwing into the mix a crunchy cajun slaw to offset some of the heaviness of this meal. Believe me, while consuming all of that ham, pork belly and andouille sausage you'll want something bright and acidic to give you some relief from all of those big, bold flavors. It's super simple, and probably something you can mess with on your own as well. After all, anyone can follow a recipe. But a dish like this requires you add little soul of your own.

So throw on some Louis Armstrong, or whatever old school Jazz you enjoy, and jump in the kitchen, and refer to everyone as "y'all" for the night. And leave me some comments once you've tried it!

Muffuletta Po'Boy With Red Beans & Rice and Cajun Slaw

Ingredients: 

For the Cajun Seasoning: (fyi, this goes on EVERYTHING at our house - especially steaks)
3 Tbl. Paprika
1.5 Tbl. Onion Powder
1.5 Tbl. Garlic Powder
1 Tbl. Salt
1.5 tsp. Pepper
1.5 tsp. Basil

1.5 tsp. Oregano
1/2 tsp. Cayenne Pepper (optional)

Mix together and set aside until ready to use


For The Cajun Slaw:
1 Bag Shredded Cabbage
1/2 Cup Mayo
2 Tbl. White Vinegar
3 Tbl. Sugar
1 Tbl. Creole Mustard
1/2 Tsp. Salt

2 Tsp. Cajun Seasoning

Place cabbage in a bowl. Mix together remaining ingredients, taste and adjust seasonings if necessary. Mix with the cabbage until well combined, cover, and place in the refrigerator until ready to use.

For The Quick Muffuletta:

1 Can Black Olives
2 Cups Pimento Stuffed Green Olives
2 Tbl. Capers plus 2 Tbl. Jar Liquid
2 Stalks Celery, Finely Chopped
1/2 a Shallot
2 Cloves Garlic
2 Tsp. Cajun Seasoning

Place in a food processor, and roughly chop. Place in a jar and keep in the fridge until ready to use. If you have leftovers, just add a little vinegar to the jar, and it should keep for a couple weeks! (If it lasts that long...)

For The Slow Roasted Pork Belly:
Note for my Yakima friends: there is only one place in town that I've been able to get Pork Belly - Fiesta Foods! It can get a bit frustrating though because you have to go to the deli (not the meat counter) and ask for the raw pork belly they use for Chicharrons. They will act confused at first (happens every time) and then ask you how much you want. Stick with it! I almost always leave with what I need! lol
2 Lbs. Pork Belly, skin removed
1 Medium Onion, sliced
Salt
Cajun Seasoning
Creole Mustard

Directions:
Preheat the oven to 450.
Line a metal cake pan with foil. Slice the onion, and place on the bottom of the foil.
Take the skin off the pork belly, being very careful to only remove the skin, and not the fat cap under it. Lightly sprinkle both sides with salt, and then place in the oven, uncovered for 1 hour.
Remove from the oven, and reduce temperature to 250. Throw away the onions, and re-line the pan with foil. Spread creole mustard all over both sides of the pork belly, then sprinkle both sides with the cajun seasoning. Feel free to be as liberal or conservative with that as you want. Cover, and place back in the oven for 90 minutes. When

Compiling The Po'Boy:
French Hoagie Rolls or a Round Loaf if you can find one suitable!!
Mayonnaise
Mozzarella Cheese
Deli Ham, sliced thin
Muffuletta
Slow Roasted Pork

To assemble, spread some mayo on the bottom piece of the hoagie that you've briefly toasted. Then place a slice of that delectable pork belly on top. To that, add your sliced deli ham, followed by a good splattering of muffuletta and finally some mozzarella cheese. To finish it off, throw it under the broiler briefly to melt that cheese. Serve up with the red beans and rice and the cajun slaw.

Oh yeah, the red beans and rice!

For The Red Beans & Rice:

1/2 Lb. Cooked Andouille Sausage, Sliced
2 Tbl. Canola Oil
1 Green Pepper, Chopped
1 Medium Onion, Chopped
2 Cloves Garlic, Minced
1/2 Shallot, Minced
1 Large Can Red Kidney Beans
1 Bottle Stout Beer
1 Cup Cooked White Rice
1 Tsp. Salt
2 Tbl. Cajun Seasoning, or to taste
Green Onion, sliced, for garnish

Directions: 
In a large saute pan, heat the oil over medium high heat. When hot, add the garlic, shallot and onions. Cook for about 2 minutes. Add the green pepper, and cook, stirring, for another 2 minutes. Add the Andouille sausage and Red Kidney Beans. Stir to combine. Add the bottle of beer and 1 tsp. Salt and bring to a boil. Reduce heat to medium, and allow the beer to reduce. When beer is almost completely evaporated, add the white rice and cajun seasoning. Stir well, check for seasoning and adjust as necessary. Garnish with the green onion, and serve!

Because Eating Good Is A Calling Of Its Own, 
The Fat Pastor

Don't forget to like us on Facebook! 

Pan Fried Pork & Shrimp Dumplings

Finger foods that only require one or two bites are the best. The problem is that you end up wishing you had a giant plate all to yourself, but you only end up getting a couple. That's why learning to make these incredible little dumplings at home is such a good idea. You can make as many as you want, and you don't have to share! 

You can also have fun experimenting with the filling. We have changed it up, and added ground turkey instead of pork for something slightly more healthy, and they came out really good. You could add ground beef, or ground chicken, or just veggies - it's really up to you and your imagination. Regardless, you'll find yourself turning into a little green gollum and referring to them as "My Precious." They really are that good! 

Pan Fried Pork & Shrimp Dumplings

Ingredients: 

For The Dumplings:

1/2 Lb. Ground Pork

8-10 shrimps, peeled, deveined and diced

1 Green Onion, finely diced

1/4 Tsp. Black Pepper

1 Tsp. Rice Wine Vinegar

1/2 Tsp. Salt

1/2 Tsp. Soy Sauce

1/4 Tsp. Sesame oil + 1/4 cup for frying

1 inch ginger, grated

1 Package Egg Roll Wrappers (the Wonton wrappers are too small!) 

For The Dipping Sauce:

1/4 Cup Red Wine Vinegar

1/4 Cup Soy Sauce

2 Tbl. Sugar

1 Tbl. Sesame Oil 

1 Green Onion, Sliced thin

1 Tbl. Ginger Powder

1 Tsp. Sriracha 

Pinch Red Pepper Flakes

Directions:

Combine all the ingredients for the dipping sauce and place in the refrigerator until ready to use. 

Begin making the filling by combining the ground pork, diced shrimp and green onion in a medium bowl. Add the rest of the ingredients, being sure to mix well. 

Begin making your filling by using scooping out a tablespoon of filling and placing it in the middle of your wrapper. Moisten the edges of the wrapper, and then fold over to seal in whatever shape you desire. Just make sure the edges are sealed well. 

Once all of your dumplings are made, begin heating up some water in a pot with a steamer basket. If you have actual steaming baskets for dumplings, that's awesome. I've found that using a simple steaming pot works fine, but you want to create layers with wax paper to avoid sticking. 

Place your dumplings in batches into the steamer basket once the water is boiling, and steam for 10 minutes. Remove from the pot, and make sure to take them off the wax paper and place on paper towels to avoid sticking. 

Heat a medium frying over medium heat with about 1/4 cup of sesame oil. Once the oil is very hot, begin pan frying your dumplings, one minute on each side, or to desired crispiness. Just don't let them burn. Remove to paper towels, and keep warm until you are finished pan frying all of them. Serve hot with the dipping sauce and enjoy! 

Because Eating Good Is A Calling Of Its Own, 

The Fat Pastor

And don't forget to like us on Facebook! 

The Fat Pastor's Guinness Beer Battered Fish & Chips

Fish & Chips is a very special dish, because it reminds me of my childhood in many ways. Our most repeated vacations were to the Oregon or Washington Coast. And my parents first goal would always be to sit down at a small restaurant overlooking the ocean, and to order clam chowder and fish and chips. Not every plate was a home run, but at the same time every plate was a home run; because we were at the ocean, and enjoying time together as a family. 

I also used to work at a small seafood restaurant here in Yakima when I was a teenager. It didn't stay open for very long, but it was an incredible opportunity to learn about fantastic fish and chips. The recipe was very basic, but it was some of the best fish I've ever had. Over the years, I've toyed and played with the recipe, and ultimately landed on my own version of this English pub food. Get ready to sink your teeth into a thin, crispy batter surrounding white, flaky fish (halibut, or cod, or rockfish, or whatever wonderful fish you choose!) While many cooks might choose a more golden ale for their beer batter, I think you’ll find the Guinness in this one rich, and satisfying! 

Not to mention the chips! There are many ways to make a french fry, but I think you’ll find these to be some of the best you’ve had! 

The Fat Pastor’s Guinness Beer Battered Fish & Chips

Ingredients: 

For The Fish: 

2 Lbs. White, flaky fish like cod, halibut, or rock fish

1 Cup Flour + 1 Cup for dredging

1 Tsp. Salt

1/2 Tsp. Baking Soda

1/4 Tsp. Mustard Powder

1/4 Tsp. Paprika

1/8 Tsp. Celery Seed

1/8 Tsp. Black Pepper

Pinch Red Pepper

Pinch Cloves

Pinch Allspice

Pinch Nutmeg

Pinch Ginger

1 Bottle Guinness (or more if you’re batter is too thick)

For The Chips: 

4 Large Potatoes

Canola Oil

Salt to taste

Tartar Sauce:

3/4 Cup Mayo

1 large Dill Pickle, chopped

1 Tbl. Vinegar

1 Tbl. Capers, chopped

1 Tsp. Dijon Mustard

Pinch Salt

Pinch Pepper

Directions:

Make the tartar sauce: Combine all ingredients in a small bowl, and mix well. Check for salt, and add if needed. Place in the refrigerator until ready to use. 

Peel all but the tops and bottoms of the potatoes, and then cut them into french fry shapes. The size is really up to you, but I like traditional size fries! 

Place them in a large bowl, and cover with warm salt water. Allow them to sit for about 15 minutes, or until you are ready to fry them. At that point, drain the water, and dry them with dish or paper towels. You don’t want the excess water to go splash crazy when you put them in the oil. 

Make sure that your fish doesn’t have any bones. If you find any, remove with a pair of tweezers. Rinse off the fish, and decided whether or not you want to leave the filets whole, or cut them into smaller portions. It’s up to you, but you’ll cut down on the time dramatically if you leave them whole. Set aside until ready to fry. 

Make your batter by combining 1 cup flour with baking powder, mustard powder, paprika, celery

seed, black pepper, red pepper, cloves, allspice, nutmeg and ginger. Stir well, and then add the Guinness. Be sure to mix the batter very well, leaving no clumps.

Fill a large pot about halfway with canola oil. Turn your heat to just a little over medium, and use a candy thermometer to monitor the temperature of the oil. You don’t want to start until you’ve reached 375 degrees. 

At that point, it’s time to start frying your potatoes. I separated mine into 4 batches. 

Drop them, one batch a time carefully into the oil and cook for 3 minutes. When done, carefully remove them to a paper towel lined tray. Finish each batches, and then let your oil temperature climb back up to 375 degrees. At that point, you are going to fry those suckers again for 1 minute. You’ll get a crispier chip, trust me. When each batch has been re-fried, sprinkle with salt, and then place in the oven on it’s lowest setting to keep warm. 

Now it’s time for the fish. Take one filet and coat it in flour, and then dip into your batter. Carefully and slowly lower the filet into the batter, being careful not to let it stick to the bottom of the pot. It will actually begin to crisp up very fast, so you won’t have to worry too much. Let it sink all the way into the oil, and then cook it for about 3-4 minutes (or more depending on the thickness of your fish - i.e., if you’re using halibut, it might actually be more like 5-6 minutes in the oil). 

Remove from the oil when done, and place on a paper towel lined plate. Keep warm in the oven with the chips until you’ve finished the rest of the frying. 

Once you’ve got your fish fried, serve it up with your chips along with the tartar sauce, some lemon wedges and some malt vinegar. You won’t be disappointed, of this I’m sure! 

And if you love it, be sure to leave me a comment in the section below! 

Because Eating Good Is A Calling Of Its Own, 

The Fat Pastor

And don’t forget to like us on Facebook! 

Coconut Cake Bites With Coconut Cream Cheese Frosting & Chocolate Drizzle

I think everyone, at some point in their lives, wants to try drinking coconut milk from a coconut. 

And once they have, they don't seem to understand what all the fuss was about. 

I've had two experiences with this, and neither experience left me in awe of the wonder of fresh coconut milk. Don't get me wrong! The joys of cooking with the liquid are plenteous! But drinking it, straight from the shell, is nothing that exciting. Well, at least not to me. My mother-in-law, who is from Trinidad, could drink it all day long. I'm sure regularity is not something she struggles with...

Oh but the joy of cooking with the stuff. That's another story altogether. And this recipe capitalizes on that joy with a beautiful, tropical dessert that will transport you to a sandy beach at sunset. After you've put the finishing touches on these tiny little tantalizers, sit back, turn on some island music, and enjoy a tropical treat that just might make you call your travel agent. 

(Special thanks to Austin Raver for the great photograph of these bites)

Coconut Cake Bites with Coconut Cream Cheese Frosting and Chocolate Drizzle

Ingredients: 


Cake:

2 3/4 Cups Flour

1 Tsp. Baking Powder

1/2 Tsp. Baking Soda

1/2 Tsp. Salt

1 3/4 Cups Sugar

2 Sticks (1 cup) Unsalted Butter (softened)

1 Cup Coco Lopez Cream Of Coconut

4 Large Eggs, separated

1 Tsp. Vanilla Extract 

2 Tsp. Coconut Extract

1 Cup Buttermilk

Frosting: 

2 8 oz. Packages Cream Cheese (softened)

1 Stick (1/2 Cup) Unsalted Butter (softened)

2 Cups Powdered Sugar

1/2 Cup Coco Lopez Cream Of Coconut

1 Tsp. Vanilla Extract

2 Tsp. Coconut Extract

Topping & Chocolate Sauce Drizzle:

1/2 Cup Shredded Coconut

2 cups water

6 oz. Chocolate Chips

1/4 Cup Butter 

1/2 Cup Heavy Cream

Directions:

Preheat oven to 350 degrees. 

Oil and flour two round 9” cake pans or two 9x13” pans. 

Make the chocolate sauce drizzle by heating 2 cups water to boiling over high heat. In a double boiler, add the chocolate chips, butter and heavy cream. Reduce heat to medium. Stir well until all ingredients are melted, combined well, and have created a sauce. Set aside until ready to use. 

In a mixing bowl, sift together flour, baking powder, baking soda and 1/2 teaspoon salt. 

In a large bowl , combine sugar, butter and cream of coconut. Beat together with an electric mixer on medium until creamy. Beat in egg yolks, one at a time. Add vanilla and coconut extracts. Carefully, on low speed, beat in dry ingredients. Add buttermilk, and mix just until blended together. 

In another bowl, add the egg whites with a pinch of salt. If you have a whisk attachment for your mixer, use that to beat the egg whites until they are fluffy and stiff. Add this to the cake batter, folding in carefully. 

Divide your batter between your two cake pans. Bake in the oven for 30-45 minutes, until an inserted toothpick or knife comes out clean. Allow them to cool completely before creating the cake bites. When cool, use a spoon and your hands to form 2” balls. Place on a plate until ready to frost and drizzle with the chocolate sauce. 

Make your frosting by creaming together the butter and cream cheese with your mixer. Then add and combine the cream of coconut, vanilla extract and coconut extract. Add 2 cups powdered sugar and beat together until smooth. 

To assemble, place the frosting in a piping bag, or just put in a ziploc bag and snip off one of the corners. Add a good dollop of frosting to each cake bit. Then take the shredded coconut and sprinkle over the tops of the bites. If you have a condiment bottle, fill that with the chocolate sauce, and drizzle over the top of everything. If not, just use a spoon. Tasting good is certainly more important than looking good :) 

Because Eating Good Is A Calling Of Its Own, 

The Fat Pastor

And don't forget to like us on Facebook! 

Southern Italian Polenta Lasagna W/ Roasted Tomato Meat Sauce

We had the opportunity to connect with an old friend tonight and make a new one as our friend Austin and his fiancee' Kaity joined us for dinner. We hadn't seen Austin in several years, and were quite anxious to meet his bride-to-be. Of course, it warranted a special dinner.

Italian is always an easy choice when it comes to serving a special meal, because there is something very special about Italian cuisine. Italy is the country of Romance. Tenielle and I discovered that first hand on a 10 day tour in 2012. It left an indelible mark upon our hearts. Venice romanced us, Florence tantalized our taste buds, and Rome left us in awe and wonder as we gazed upon the remnants of an ancient world.

And Tenielle was able to check off a very special piece of her bucket list: a tour of Pompeii, and a steep hike up to the mouth of Mt. Vesuvius in the Campania region.

It's this region that tonight's recipe comes from. It speaks of old world rusticity, and reminds us in America that all lasagna's are not equal, and not all are made with noodles. Tonight we dine upon beautiful polenta, topped with a savory meat sauce, and covered in our good (but sloppy) friends Mozzarella and Parmesan.

Need I say more, or should we just get to the recipe? Andiamo!

(Special thanks to Austin Raver for taking the awesome picture of this dish tonight!) 

Southern Italian Polenta Lasagna W/ Roasted Tomato Meat Sauce
Ingredients: 

For the Polenta:
2 cups Coarse, Stone Ground Grits, divided (A.K.A. Polenta or Corn Meal)
8 cups Chicken Broth, divided
1 Tbl. Salt

For The Sauce: 
1 Lb. Sweet Italian Sausage
2 Tbl. Olive Oil
12 Cups Water
8 Roma Tomatoes
1/2 Green Pepper
1 Red Pepper
8 Cloves Garlic
1/2 Large Red Onion, Quartered
2 Tbl. Chopped Fresh Basil
1 Tbl. Chopped Fresh Oregano
2 Tsp. Black Pepper
1/2 Cup Red Wine
1 Tbl. Sugar
Salt to taste

To Top It All Off: 
1 Cup Shredded Mozzarella Cheese
1/2 Cup Shredded Parmesan Cheese

Directions:
Preheat the broiler. On a cookie sheet, place the green pepper, red pepper, garlic and red onion. Drizzle olive oil over everything, and sprinkle on a little salt. Place under broiler for 20 minutes, or until charred. Remove and set aside.

Place 4 cups of chicken broth in 2 medium sauce pans over high heat and bring to a boil. While whisking, add the grits. Add the salt and continue to stir. Lower heat to a very low simmer. Allow to simmer for 10-15 minutes, or until the grits are separating from the pan. Stir occasionally to make sure the grits aren't sticking. Meanwhile, oil two 8" baking pans. When the grits are done, pour into these two pans and spread out with a spatula to make even. Cover and place in the refrigerator for at least one hour, or until ready to use.

Begin cooking the Italian sausage by placing 2 Tbl. oil in a saute' pan over medium high heat. When the oil is hot, add the sausage, and begin to break up and cook. Once browned and cooked, remove from heat and drain oil. Set aside.

Heat the 12 cups of water in a large pot to boiling. Once boiling, carefully add the tomatoes. Keep an eye on them, because fairly quickly you will see the skin begin peeling off. This is your sign to remove them and place in a bowl of ice water. Continue until all the tomatoes are peeling. Once they are cooled down in the ice water, you can quickly remove and discard the skin from each tomato.

In a food processor, add the charred vegetables from earlier and the tomatoes you just peeled. Process until everything is well combined, and has created a sauce. Place this sauce in a medium saucepan over medium heat and add the basil, oregano, black pepper, red wine, sugar and drained sausage. Allow to come to a simmer, and then reduce to low. Allow to simmer for 1 hour, or longer if desired. Be sure to check for and add salt before serving.

Combine the parmesan and mozzarella in a bowl.

Preheat oven to 400 degrees.

To assemble, remove the 2 pans of polenta from the refrigerator and cut each square into 4 equal pieces. In a 9x13 baking dish, spread some of the sauce from the pan. Arrange 4 pieces in the pan, and then cover each piece with a bit of sauce. On top of each piece, add a handful of the mozzarella/parmesan mixture. Then place the next 4 squares of polenta on top of the original 4. Cover with sauce, and add the rest of the parm/mozzarella mixture.

Place in the oven, and bake for 40 minutes. Remove from the oven, and allow to rest for 5 minutes, and then serve.

What are you waiting for? Get cooking!

Because Eating Good Is A Calling Of Its Own, 
The Fat Pastor

Don't forget to like us on Facebook! 

Ode To Crab Part 3 - Spaghetti With Crabby Sauce

In my mind I may still be at the docks. As I said in the last couple posts, I had the chance to take my 3 month old son to Westport for the very first time. He was not all that impressed, but there will come a day when he and I begin a tradition that I'm certain he will create with his children. There's something magical about that place, and so much history for my family. What's that place for you?

In this last edition of The Fat Pastor focusing on crab (for now!) I want to bring you full circle on our crustaceous culinary cul-de-sac.

Crab mac and cheese is all the rave right now.

Time to bump it up a notch.

This is one of those dishes that you're going to remember for a long time. Why? Because there is a decadence in this dish, that really is just unlike anything you may have ever had. It's going to take a little time, but the result will be worth it I can promise you that.

Spaghetti With Crabby Sauce.

I really don't know what else to call it. I wish I had a better name. But that's what we're gonna call it.

Let me give you a couple thoughts before we jump in to the process.

One, you're gonna need a couple actual Dungeness crabs. You cannot pull this dish off without the shells. Don't worry, you'
re not going to EAT the shells. But you must have them for the creation of the sauce. And you'll get a good amount of meat for the dish as well.

Two, if you get them live, the process for cooking them is really easy. Heat a good amount of salted water to boiling in a large pot, and then boil them for 15 minutes. That's it. The tricky part can be cleaning them, but it's really not as bad as you might think. In fact, here's a great informational video you can watch: - HOW TO CLEAN A CRAB.

Three, this recipe calls for Bouquet di Garnet. This is basically a combination of several different fresh herbs, tied together and thrown into the pot, and then removed before served. It is one of those things that is really up to the cook to determine. Everyone has a different idea of what this should be, so it's important to think about what you are making, and what makes SENSE to put in the pot. For instance, you wouldn't tie some cilantro together with some sage and throw it in this dish. Doesn't work. So here's what I use: a few sprigs of thyme, a few sprigs of parsley, and a bay leaf. As I said, there is no determined combination for Bouquet di Garnet, so if you wanna play around with it, go for it!

If you are someone who enjoys seafood, especially crab, I think you'll really enjoy this dish. In fact, if you try it, be sure to leave me a comment and let me know what you think!

Spaghetti With Crabby Sauce
Ingredients:
2 Whole, Cooked & Cleaned Dungeness Crabs, meat removed & set aside
1 Lb. Spaghetti, cooked according to box

For The Crabby Sauce: 
1 Tbl. Vegetable Oil
4 Tbl. Butter
1/2 Cup Chopped Onion
1/4 Cup Chopped Celery
1/4 Cup chopped Carrot
2 Tbl. Minced Shallot
2 Cloves Garlic, Minced
1 Bouquet di Garnet (Fresh Thyme, Parsley, Bay Leaf tied together)
2 Tbl. Flour
1/4 Cup Cognac
Shells from the crabs
4 Cups Chicken Broth
3 Tbl. Tomato Paste
1 Tsp. Salt
1/2 Tsp. Paprika
Pinch of Cayenne
1 Cup Heavy Cream

Directions: 
Heat oil and butter over medium high heat in a medium stock pot. Add onion, celery and carrot and saute for 4 minutes. Add shallots and garlic and cook for 2 minutes. Add flour, stir continuously for 2 minutes. Add cognac for 30 seconds, scraping the bottom.

Add crab shells, chicken stock and bouquet di garnet. Bring to boil over high heat, and then reduce to medium low. Add tomato paste, salt, pepper, paprika and cayenne. Simmer uncovered for 1 hour.
Strain everything through a mesh strainer or cheesecloth and then return sauce to the pot, discarding everything else. Add cream, and bring to boil over medium high. Reduce to medium and simmer for 15 minutes. Serve over spaghetti with your crab meat you set aside earlier! (Keeps for up to 2 days)

Because Eating Good Is A Calling Of Its Own,
The Fat Pastor

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Ode To Crab Part 2 - Best Crab Cakes EVER!

The harbor whispers old tales
Shanties sung quietly on a misty morn
The ships sway with a rhythm all too familiar 
And the barnacle covered docks welcome me like an old friend
There are legends here, my heart knows 
And many more that must be told in days to come


My last trip to Westport, WA was a bit bittersweet. On one hand, it was my first time there with my 3 month old son. Awesome. 

My red bearded pirate nephew Tim

On the other hand, it was my first time there without my nephew and crabbing buddy Tim. He passed away 4 months ago from cancer, and there's no way Westport will ever be the same without him. It's amazing how you can experience loss and sadness over memories gone by and incredible joy at memories to be made. I kept waiting for a red bearded scallywag to come shove me off the dock and then disappear into thin air. Didn't get me this time, Tim! 

As I said before, this trip inspired several great meals from the 3 crabs I was able to net. In this edition of The Fat Pastor, I'm going to unpack the best crab cake recipe you'll probably ever have. 

But then again, it's the only crab cake I've ever had. Except for the nasty, frozen ones I had one time at a restaurant that I probably shouldn't have been ordering crab cakes from. But those don't count. The only thing they did was scare me from having crab cakes, but after this production?? Never again! 

It's kinda like the time I had frog legs in New Mexico. Bad idea. Those are the experiences that make you never want to have them again...

Anyway, on to the crab cakes. My recommendation? Get a cooked, whole crab, maybe 2, and take the time to remove the meat yourself. You can get a package of lump crab meat if you want, but I promise the results will not be the same. Up to you! 

Dungeness Crab Cakes A La Fat Pastor With Spicy Tartar

Ingredients:
1/2 Cup Mayonnaise
1 Egg, Beaten
1 Tbl. Creole Mustard, or Stone Ground if you can't find the creole variety!
1 Tbl. Worcestershire
1/2 Tsp. Sriracha
1 Lb. FRESH Dungeness Crab Meat (okay, buy the packaged stuff if you must...) 
22 Saltine Rounds (or just the crackers... whatever) Crushed
1/2 Cup Canola Oil

For The Tartar:
1 Cup Good Quality (NON-Sweet) Tartar Sauce (I should come up with a recipe...)
1-2 Tbl. Sriracha

Directions: 
Make the spicy tartar by combining the Sriracha and tartar sauce. Add the Sriracha according to your heat preference. Start with 1 Tbl, and add more if you want! Set aside in the fridge until ready to use.

In a bowl, whisk together the mayo, egg, mustard and Worcestershire.

In another bowl, combine the crab meat with the crackers you crushed up. Without mixing everything TOO much, combine the mayo mix and the crab/cracker mix. It's really important that you just barely combine it - too much stirring and mixing and it won't turn out right. Sounds weird, just trust me. After that, put it in the fridge for an hour.

Okay, now that the crab mixture is nice and chilly, take it out of the fridge and start making your cakes. You're going to make about 8. Or you could make 4 giant cakes, but then you're gonna have to adjust the cooking time. I'd stick with 8.

Once those are formed, set aside and start heating your oil in a medium saute' pan at slightly higher than medium heat. Once the oil is hot, drop in cakes, 3 or 4 at a time. You're gonna cook them for 3 minutes per side, and then drain on a paper towel. You can garnish with a little flat leaf parsley, and drizzle some fresh oil over the top. And don't forget that spicy tartar from earlier!

Because Eating Good Is A Calling Of Its Own, 
The Fat Pastor

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Ode To Crab - The Fat Oscar (Chicken, Crab, Asparagus & Hollandaise)

The next few posts will pay homage to one of my dearest friends who I also love to consume.

The crab. Dungeness to be precise.

Caught in Westport, Washington.

You see, I have a long history with these salty crustaceans. Much of my childhood was spent at cottages that sat just a few steps away from the docks. At least once, sometimes twice a year we would spend several days enjoying the briney air and the smell of a constant campfire that was most certainly burning someplace. And I would spend most of my day, down on the docks, constantly throwing and pulling in my crab nets.

Fishing? I can live without it.

Crabbing? There's nothing like it.

We recently took my 3 month old son with us to Westport for the first time. I was able to spend a quiet day on the docks, almost completely alone but for my wife and son, working to haul in some grumpy bottom dwellers whose size would allow me a decent few meals. I ended up with 3 by the end of the day, and over the next few days I'll unpack some fantastic recipes for which they gave their lives.

First, allow me to introduce you to the Fat Oscar - my tantalizing rendition of a classic that pairs pan seared chicken and that sweet, sweet dungeness crab, covered in a thick hollandaise.

Proceed with caution.

On second thought, feel free to dive in!

The Fat Oscar
Ingredients: 
2 Chicken Breasts
Salt, Pepper & Garlic Powder
2 Tbl. Canola Oil
2 Tbl. Butter
A few sprigs fresh thyme
1 Lb. Asparagus
2 Tbl. Olive Oil
4 oz. Dungeness crab, cooked and divided

For The Hollandaise:
1/2 cup butter
3 Large Egg Yolks
1 Tbl. Lemon Juice
2 pinches salt
1/2 Tsp. Sriracha
2 Tbl. Hot Water

Directions:
Preheat your broiler to high.

Sprinkle salt, pepper and garlic on the chicken breasts and set aside.

Trim your asparagus, and toss with 2 Tbl. Olive Oil. Place on a cookie sheet, and sprinkle with salt and pepper. Place in the broiler for 6 minutes for asparagus that still has a snap to it, or if you're weird leave it in for 8.

In a medium or large saute pan, heat your canola oil and 2 Tbl. butter over moderate heat. When hot, add your chicken and fresh sprigs of thyme. I prefer to cook the chicken for about 8 minutes, flipping them every two. It really depends on the size of your chicken breasts though, so don't take any chances. If you're not sure if it's done, check it. While you are cooking the chicken, tilt the pan every once in awhile and baste them with the butter, oil and sprigs of thyme. When done, remove to a plate, and keep warm until ready to serve.

On to the hollandaise!

Heat 1/2 cup butter in a small saucepan until melted and then reduce heat to lowest setting. We're not looking to make browned butter, so if you see that happening, take it off the heat!

In a small bowl, combine the egg yolks, lemon juice, salt and sriracha. Whisk together until well combined. Slowly whisk in the melted butter and hot water. Return the mixture to the saucepan, and place over low heat, and cook until slightly thickened. You'll want to use it right away.

To plate,  place each piece of chicken on plates and surround with half the asparagus. Top with 2 oz. crab meat, and then drizzle some hollandaise over the top. And then eat them. Eat them hard.


Because Eating Good Is A Calling Of Its Own, 
The Fat Pastor

St. Patty's Irish Stew: No Time For Corned Beef? No Worries!

St. Patrick was a pretty amazing dude. And for

much more than the whole casting out the snakes from Ireland story. It's been said that he performed over 1,000 miracles in his lifetime. That's a pretty big deal. And some historians say that he raised 33 men from the dead.

Well, this stew won't raise you from the dead, but it may raise your expectations. I mean, corned beef and cabbage is a pretty amazing St. Patrick's day staple, but not everybody has time for that! So the purpose of this post is to open your eyes to another lucky possibility: Irish Stew. Much less time, excellent results! Especially when served in a beer bread bowl. What makes it Irish? Well, the Guinness of course. And the potatoes. 

Without further ado...

(huh...I'm not even sure what "ado" means...)

IRISH STEW:

Ingredients:

1 1/2 lbs. stew meat

1.5 Tbl. Salt (Divided)

1/4 Cup Olive Oil

8 Cloves Garlic, Chopped

6 Cups Water

3 Tbl. Beef Bouillon Granules

1.5 Cups Guinness

1 Cup Cabernet Sauvignon (or whatever other full bodied red wine you like!) 

3 Tbl. Tomato Paste

1 Tbl. Sugar

4 Sprigs Fresh Thyme

1 Tbl. Worcestershire

2 Bay Leaves

3 Tbl. Butter

2 Large Potatoes, cut into 1" pieces

1 Large Onion, Diced

6 Medium Carrots, Chopped

1 Tsp. Black Pepper

Directions:

Throw 1 tsp. salt on those glorious little pieces of stew meat. Heat up the oil in a large pot over medium high heat. Once the oil is ready, throw in your stew meat in two batches. If you don't do them in two batches, you're going to get non-browned meat, and that's no fun. Make sure to get both sides of the meat as well. Once they are browned, throw in the garlic and stir everything together for about 30 seconds. Smells good, doesn't it? Reduce heat to medium. Next add your carrots and onion. Add 1 tsp. of salt to help them sweat down. Cook just until the onions are translucent. 

At this point, it's now time to throw in your water, bouillon, Guinness, red wine, tomato paste, sugar, fresh thyme, Worcestershire, and bay leaves. And just a tip: Don't let curiosity get the best of you and cause you to see what red wine and Guinness taste like together.... bad idea... Stir it up, bring to a boil, and then reduce heat to simmer for 1 hour. 

Okay, it's been an hour. Please don't tell me you've been nursing a glass of wine/Guinness. That's gross. 

Add your potatoes to the stew, along with the rest of the salt (or to taste) and the black pepper. Bring to boil again, and then reduce to simmer. Allow to cook for about 30 more minutes, and then check for seasoning. Remove the bay leaves, along with the stems from the fresh thyme. Serve in a bread bowl, thank God for guys like St. Patrick who make holidays like this possible, and enjoy an Irish evening. 

Because Eating Good Is A Calling Of Its Own, 

The Fat Pastor

Brunswick Stew - Ridiculous, Time Consuming, Awe-Inspiring, Love-In-A-Bowl!

In 2007, I attended a youth conference in Louisville, KY. Before leaving, one of the pastors on staff with me insisted that I visit a certain restaurant and order something I had never heard of before: Brunswick Stew.

I sat down in this restaurant, Smokey Bones to be exact, and ordered it up. What was placed in front of me would be something I would dream of for t the next 8 years. Staring at me from the bowl on the table, tempting me with it's smoky fragrance, and causing me to look around to see if anyone was watching this love affair with food, was Brunswick Stew.

Three different kinds of smoked meat - Shredded Chicken and Beef, and Pulled Pork - all combined in a rich, vegetable filled bbq broth.

I spent the next 8 years trying to build up the courage to attempt it on my own. What follows is my path to recreating a love story. And like any good love story, it requires time, tenderness, communication and creativity. I encourage you to taste as you go, and make it your own. After all, every love story is unique. But here is mine, and if you don't change a thing, I'm sure you'll still fall in love as I have!

Brunswick Stew:
Be sure to give yourself a day to prepare, unless of course you decide to cheat and take the easy route. I'm not saying it won't work, but I am saying the results will probably be considerably less dramatic. 

INGREDIENTS:
For The BBQ Sauce:
1/4 cup Butter, divided
1 3/4 cup Ketchup
1/4 cup Yellow Mustard
1/4 cup Apple Cider Vinegar
2 cloves Garlic, minced
1 tsp. Pepper
2 Tbl. Worcestershire Sauce
2 Tbl. Franks Red Hot Sauce
1 1/2 tsp. Lemon Juice
1/4 cup brown sugar
NOTE:
If you don't have a smoker, then add 2 Tbl. Liquid Smoke

For The Stew:
1/2 cup Butter
3 cups Potatoes, chopped (about 2 medium potatoes)
1 Yellow Onion, chopped small
1 Jalapeno, diced
2 14.5 oz cans Chicken Broth
1 lb. Shredded, Smoked Chicken
2 lbs. Pulled Pork (NOT in sauce)
1 lb. Shredded, Smoked Beef Shank
2 14.5 oz cans Stewed Tomatoes and their juices
1 Lb. frozen Lima Beans
1 14.5 oz. can Creamed Corn
NOTE:
If you don't have a smoker, then you'll add another 1/4 cup Liquid Smoke

INSTRUCTIONS:
1 - If at all possible, SMOKE YOUR OWN MEAT! 

If not, then do the following:

a - Get yourself a small whole chicken, 2 lbs. of bone-in beef shank, and a 2-3 lb. pork butt.
b - Set the oven to 225.
c - Season your meat generously with any combination of the following: Salt, Pepper, Garlic Powder, Paprika, Coriander, Brown Sugar (for the pork), etc.
d - Cook the chicken for about 2 hours, cook the shank for about 6, and cook the pork butt for about 9.
e - When meats are coming off the bone, take them out of the oven, and shred em up!

If you're lazy and wanna just buy your meat pre-cooked and shredded, well... God bless you and good luck.

2 - Make your sauce -

You can do this as far in advance as you want. I did it in the morning after I got my meat smoking, so that I would have less to do in the afternoon.

Melt butter over medium low heat, and then add the rest of the ingredients for the sauce. Simmer on low for ten minutes, and then remove from heat and save for later.

3 - Make The Stew - 

Once your meat is shredded and ready go, chop your potatoes, onion and jalapeño. Then melt your butter over medium heat. Add your potatoes, onion and jalapeño, and a dash of salt to help sweat the veggies. Stir occasionally, until onions are translucent. Then add your chicken broth and shredded meats. Stir well, to combine, and bring to a boil. Once boiling, reduce to a simmer for about 20 minutes.

Add your stewed tomatoes, the BBQ sauce you made earlier, the lima beans, and the creamed corn. Bring back to a boil, and then reduce to simmer for about 2 hours, uncovered. Be sure to stir often, making sure that the bottom of the pan isn't sticking. I found that keeping the heat on the lowest setting worked very well.

That's pretty much it! Serve with some good bread, and slowly slip into a food induced coma. You can thank me when you wake up!

Because Eating Good Is A Calling Of Its Own, 
The Fat Pastor