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Tag Archives: Comfort Food

It’s Been A Long Time – Salisbury Steak Time!

31 Friday Jul 2015

Posted by Bob and Robin in Alley Gardens, Backyard Garden, Basque Bread, Beef, Boise Farmers Market, Buy Idaho, Captain's Shack, Comfort Food, Dinner At The Captains Shack, Dinner For Robin, Herbs, Idaho Beef, Idaho Potatoes, Idaho Wine, Local Markets, Main Dish, Mushrooms, Onion, Photos, Photos By: Bob Young, Vegetables, Weston On The Lake Winery, What's For Dinner?, Wine and Food, Wines - Idaho

≈ 1 Comment

Tags

Comfort Food, salisbury steak


Every so often, one has a yearning for “things from the past”. In this case, comfort food. A Salisbury Steak and Baked Potato. Not much more basic than that. Add a good and hard to find Idaho wine, and you are in ecstasy!

Salisbury Steak with mushroom dark gravy Baked Potato with butter and chives Toasted Basque Bread

Salisbury Steak
with
mushroom, garden fresh thyme, onion and bacon dark gravy

Baked Idaho Potato
with
butter and garden fresh chives

Toasted Basque Bread

2012 Weston Winery and Vineyards Murray Hill Estate Malbec

How easy was that? Yum.

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Scrapple – What?

29 Sunday Mar 2015

Posted by Bob and Robin in Captain's Shack, Classic Cuisines, Comfort Food, Cooking Styles, Ethnic Foods, Hard To Find Foods, Interesting Information, Pennsylvania Dutch, Photos By: Bob Young, Pork, Scrapple, Special Information, What's For Dinner?, Whats For Breakfast?

≈ 2 Comments

Tags

Comfort Food, Rappa Brand Scrapple, scrapple


Tango-Corte-Window-FloridaScrapple is an acquired taste. It has been described as “everything from the pig except the oink!” We have our scrapple shipped in from Ralph and Paul Adams, Rapa Brand Scrapple in Philadelphia. I’m a purist. I like the original scrapple and will probably leave the turkey scrapple alone. Wikipedia says,

Scrapple, also known by the Pennsylvania Dutch name panhaas or “pan rabbit,” is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as a rural American food of the Mid-Atlantic states (Delaware, Maryland, New Jersey, Pennsylvania and Virginia). Scrapple and panhaas are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish. Scrapple is found in supermarkets throughout the region in both fresh and frozen refrigerated cases.
Preparation
Scrapple is typically cut into quarter-inch to three-quarter-inch slices and pan-fried until brown to form a crust. It is sometimes first coated with flour. It may be fried in butter or oil and is sometimes deep-fried. Scrapple can also be broiled; this is a good cooking method for those who like their scrapple crisp. Scrapple is usually eaten as a breakfast side dish. It can be served plain or with either sweet or savory condiments: apple butter, ketchup, jelly, maple syrup, honey, or mustard. The state of Maryland is particularly in favor of scrapple topped with grape jelly. In some regions, such as New England, scrapple is mixed with scrambled eggs and served with toast. In the Philadelphia area, scrapple is sometimes fried and then mashed with fried eggs, horseradish, and ketchup.
History and regional popularity
The roots of the culinary traditions that led to the development of scrapple in America have been traced back to pre-Roman Europe. The more immediate culinary ancestor of scrapple was the Low German dish called panhas, which was adapted to make use of locally available ingredients, and it is still called “Pannhaas,” “panhoss,” “ponhoss,” or “pannhas” in parts of Pennsylvania. The first recipes were created by German colonists who settled near Philadelphia and Chester County, Pennsylvania in the 17th and 18th centuries. As a result, scrapple is strongly associated with rural areas surrounding Philadelphia, Baltimore, Washington D.C., eastern Pennsylvania, New Jersey, Maryland, Delaware, eastern Virginia, and the Delmarva Peninsula. Its popularity on the Delmarva Peninsula is celebrated the second weekend of October during the annual “Apple Scrapple Festival” in Bridgeville, Delaware. In composition, preparation, and taste, scrapple is similar to the white pudding popular in Ireland, Scotland, and parts of England and the spicier Hog’s pudding of the West Country of England.

Why do I like it? Because I come from Delaware, about 15 miles south of Philadelphia, and my Dad was Pennsylvania Dutch. Here is how I make it. Remember – Use a good, non-stick pan to cook the scrapple and over high heat and about 2 Tablespoons of vegetable oil, Crisco. Form a brown crust before trying to turn the scrapple over. If not, it may all fall apart. Here are some photos of scrapple preparation. Cheers!

Slice the scrapple with a very sharp knife about 1/4 to 1/2" thick. Work carefully.

Slice the scrapple with a very sharp knife about 1/4 to 1/2″ thick. Work carefully.

Starting to fry in a hot pan. It is sizzling. Do not disturb until the crust is formed! If you do, it may all fall apart.

Starting to fry in a hot pan. It is sizzling. Do not disturb until the crust is formed! If you do, it may all fall apart.

The brown crust has formed and the scrapple is turned to brown the second side. The one piece on the right, may have been turned a little early. It came out OK though.

The brown crust has formed and the scrapple is turned to brown the second side. The one piece on the right, may have been turned a little early. It came out OK though.

Scrapple with Ketchup Scrambled Idaho Fresh Eggs Fresh Idaho Polenta (Grits) Toast

Scrapple with Ketchup
Scrambled Meadowlark Farms Fresh Eggs
Fresh Idaho Polenta (Grits)
Hawaiian Toast

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Corn Pie Tonight

16 Tuesday Jul 2013

Posted by Bob and Robin in Captain's Shack, Comfort Food, Corn Pie, Food Photos, Green Tomatoes, Heirloom Tomatoes, Herbs, Party Time, Photos By: Bob Young, Scallops, Seafood, Syrah, What's For Dinner?, Wine and Food, Zebra Tomatoes

≈ 1 Comment

Tags

Comfort Food, corn cakes, corn fritter, dinner, food, sawtooth


It may have been National  Corn Fritter Day, but we decided on a family favorite - Corn Pie. Here was our menu: Corn Pie Scallop Cakes Sliced Red, Yellow and Zebra Tomatoes with Basil and Oregano Shreds 2009 Sawtooth Petite Sirah This was a YUM dinner! Comfort food.

It may have been National Corn Fritter Day, it really was, but we decided on a family favorite – Corn Pie. Here was our menu:

Corn Pie

Scallop Cakes

Sliced Red, Yellow and Zebra Tomatoes
with
fresh basil and oregano shreds

2009 Sawtooth Petite Sirah

This was a YUM dinner! Comfort food. Left-Click to see the photo enlarged. The recipe for the Corn Pie is in the recipe file above. Enjoy!

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Comfort Food At Halftime

20 Saturday Oct 2012

Posted by Bob and Robin in Bronco Nation, BSU, Captain's Shack, Comfort Food, Party Time, Photos By: Bob Young, What's For Dinner?

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Tags

bsu, Comfort Food, oktober fest, sports


It’s a great Fall day. Partly cloudy; 62 degrees F,; wind NW at 8mph. And a good BSU vs UNLV football game. At halftime, BSU 25, UNLV 0. Here’s what we had for halftime meal. Great comfort food. Left-Click to see full screen. Cheers!

Homemade Meatloaf
Gaston’s Bakery Bread
Baked Potato
Ayinger Oktober Fest-Märzen Lager

43.624890 -116.214093

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Fall Pot Roast

23 Sunday Sep 2012

Posted by Bob and Robin in Beef, Captain's Shack, Food, Photos By: Bob Young, Traditional Food, What's For Dinner?

≈ Leave a comment

Tags

Comfort Food


It turned into Fall. So did the temperatures – 61 degrees F right now and a light rain. Very light. All four drops! But what good weather for a Pot Roast. And what good timing for us to purchase a Crockpot. It’s been a while. I put the roast in at midnight and we ate at noon. Here is the Pot Roast still in the cooker about ready to be put on the table. Add a good glass of 2008 Stumbling Block Red Oregon Table Wine and we have a good dinner. Enjoy the photos.

Our plated dinner!

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