Archive for the 'Restaurant Recipes' Category

Recipe: where oh where is the McRib????

|November 21, 2013|read comments (0)
Author: Mama's Kitchen

Well it's been a day!


And to make matters worse – McDonald's has announced that they are discontinuing the McRib!


 

Isn't it bad enough that the McRib is only available for a short period of time and not on the menu as a permanent item?


I was watching FOX News when I got the shocker.  Hell – this makes Michelle Obama happy – Miss (cough) Perfect who thinks she can control what everyone is supposed to eat.  Who the hell is that bitch!  I bet you anything that old witch is a junk food closet eater and doesn't want anyone to know!  How else did her ass get so big?

 

Anyway – so what's a McRib anyway?


McDonald's McRib sandwich, pressed formed boneless pork patty submerged in barbecue sauce, with onion and pickles on a sandwhich bun is a specialty item that has made more appearances on their menu than I can recall.


Just what exactly is a pressed formed pork patty?

 

Rather than make your own pressed pork product you can use JTM® Brand pressed formed pork patties, which McDonald's used. Wal-Mart had them in the frozen meat section, not sure if they still carry them. If you're looking for a vegeterian version, check out Gardenburgers® Meatless Riblets.

 

The McRib


1 JTM® Brand "Grillin' Ribs" pork patty
1 6 inch long sandwich bun
2 tablespoons Bullseye® Barbecue sauce
1 tablespoon chopped white onion
3 sour dill pickle slices

Preheat griddle to 400°. Cook the pork patty according to the package
directions.

Toast both halves of the bun. On the toasted top bun, apply the barbecue
sauce and the dill pickle slices, placed evenly across the bun.

Put the cooked rib patty on top of the picle slices and follow with the
onions. Place the bottom bun on the onions.

Wrap sandwich in a 12”x16” sheet of waxed paper, let sit 5 minutes, then
microwave on high about 15 seconds, still wrapped. This will help create
that "McDonald's Flavor".

 

Okay cooks – let's do this – why not "know" exactly what you are eating and/or feeding your family like I do –

 

I started with thin sliced pork – no fat – a nice good cut of meat is best for what I make.  Place in a hot skillet (you know the routine – heat the skillet, add your olive oil, heat your oil, add your meat) and I season mine with Kosher salt, fresh cracked black pepper, garlic, onion powder and parsley.  Fried nice and a little on the slow side for that juicy tenderness we all love.  If you want to do them in the oven – same routine – olive oil, seasonings, a bit of water, cover, 350* until fork tender.

 

BBQ sauce – well – if  Bullseye is too spicy for you (or any other brand), cut it with some ketchup and if you want a bit of sweetness – give a drizzle of honey.  You can make your own as well – who said you couldn't?

 

A good hoagie-style roll, which we prefer to have very lightly toasted, fresh sliced onions and several dill pickle chips and you've got one heluva good McRib from your own kitchen.

 

No microwave needed (I wouldn't use one for anything anyway!)

 

Make them for a party, even use the crockpot to cook them in – so tender and juicy.  and you will also know what the hell you're eating!

 

C'mon – don't worry about the shape of the patty itself or the shape of the roll – it doesn't matter – it's a damn good sammie whether you make it in the oven, on the stove top or in the crockpot.

 

And – get this – make a ton of these patties – once cooked, cool completely in the fridge.  Next day, wrap them individually – easy to warm up at any time with BBQ sauce.  Well worth the effort!

 

Long live the McRib!

 

Food police – BITE ME!

 

 

Recipe: See’s Fudge – Original Recipe

|March 14, 2011|read comments (0)
Author: Mama's Kitchen

I enjoy trying various recipes and then using friends and family as "guinea pigs" – LOL.  I make a very good fudge that everyone likes – but I wanted to make this one to see how they liked it.


Of course they did –


Here's the recipe:


4 1/2 cups sugar
3 pkgs. (12 oz. each) chocolate chips*
1/2 lb. butter, melted
1 tsp. vanilla
1 can evaporated milk
1 jar (7 oz) marshmallow creme
2 cups chopped nuts


Combine sugar and evaporated milk in heavy-bottomed saucepan. Bring to boil; boil 7 to 8 minutes, stirring often. (rolling boil).  In large bowl, combine chocolate chips,  marshmallow creme, butter. Cream well.  Add add chocolate chips. Pour hot mixture over chocolate mixture. After chocolate has melted, add nuts and vanilla, blend well, pour into buttered pans and chill in refrigerator.

Cut into squares before firm. This recipe makes about 5 lbs of fudge.

 

*I've used milk chocolate chips, dark chocolate chips, semi-sweet chips and white chips.

 

I've also added candied fruit to the white chocolate for a festive look for the holidays.

 

A nice recipe to play with!

Recipe: Foodies Paradise

|March 12, 2011|read comments (0)
Author: Mama's Kitchen

I’ve lived in this area all my life and I must say that it is a foodie’s paradise! We have a wonderful selection of restaurants and many different ethnic restaurants as well.

 

It almost seems as if there are restaurants on every corner! We have everything from fine dining to tiny deli owners serving some of the best tasting goodies ever! The selection of family-owned restaurants with their authentic dishes I absolutely fabulous!

 


One thing this area is well known for (besides the ORIGINAL BUFFALO WINGS) is our Beef on Weck Sandwiches a/k/a Beef on Kimmelweck Rolls.

If you’ve never had a kimmelweck roll you just don’t know what you are missing.

Kimmelweck rolls are of Polish origin. A large, crusty Kaiser-style roll topped with kosher (coarse) salt and caraway seed!

Roast beef, sliced so nice and thin and layered up to 6-inches high makes these sandwiches really stand out in a crowd!

Served with au jus or horseradish. And don’t forget the Polish dill spears served on the side!

The memories of the corner tavern and their steam tables filled with roast beef all day and night. Regardless of the time of day – you could get a hot beef on weck. And being centrally located with all the steel plants in the area – they went through tons of beef and dozens and dozens of weck rolls! With three shifts going at the plant I don’t know how they kept up with all those great sammies!

 


This can easily be duplicated at home. Begin by making your own kimmelweck rolls.
This recipe will make 8 rolls:


Sprinkle 2 ½ t. active dry yeast over ¼ c. lukewarm water (95* – 100*F) in small bowl and let proof until bubbly – about 5 minutes.


In separate bowl combine:
3/4 cup lukewarm water (95*F to 110*F)
2 tbsp. vegetable oil
1 tbsp. sugar
1/2 tbsp. salt
1 tsp. barley malt syrup or honey
1 large egg white
Stir to dissolve the sugar.


Add to this bowl:
1 ½ c. flour (preferably bread flour – high-gluten) – mix until smooth. Add yeast and slowly stir in an additional 1 ½ c. flour.
Turn onto lightly floured surface; knead 5 to 7 minutes, until smooth and elastic but still tacky to the touch. Add additional flour (up to ¼ c.) to keep the dough from sticking.


Transfer to large greased bowl, turning to coat; cover with plastic wrap and let rise in warm area until doubled in size – about 1 hour.


Punch dough down; cover again; and let rise a second time for about 30 minutes.


Return dough to work surface and divide into 8 equal pieces; shape into a smooth round; flatten the round slightly. Place on parchment-lined or greased baking sheet, well spaced to allow for spreading. Cover loosely with a towel and set aside at room temperature for 30 minutes.


Preheat 425* F.


Combine 1 large egg white with 1 T. water; blend well. Brush rolls lightly. Using the tip of a sharp knife, cut 4 crescent-shaped slits into each roll, radiating out from the center. Sprinkle rolls with a mixture of coarse salt crystals and caraway seed; then spritz with water.


Bake for 5 minutes. Quickly open the oven door and spritz again with water; close the oven door and bake 20 minutes more, until browned and crisp. Cool on wire racks.

 


This recipe will also make a Vienna Loaf
Follow the recipe except divide the dough in half, shaping each half into an oval with tapered ends. After the final rise, apply the egg wash and cut a ½-inch deep slit down the top of each loaf; omit salt and caraway sprinkle, if desired. Bake at 400* F. about 30 minutes more after the second spritz with water (total 35 minutes).

 


And it will make a nice snack – Salt and Pepper Sticks


Follow the recipe directions except omit the second rise and divide dough into 13 equal pieces. Roll each into a 12-inch rope; place ropes 1 ½-inches apart on prepared baking sheet. After final rise, apply egg wash (do not make any cuts in the dough) and sprinkle with coarse sea salt and coarsely ground or cracked pepper. Do not spritz with water. Bake about 18 minutes. These are great served with mustard – plain old yellow mustard makes a great dipper! And for the brave – add some cayenne to your mustard!!

 


And these are great sandwiches to have during football season! I haven’t met a tailgater or an armchair quarterback that hasn’t enjoyed these! You don’t need a steam table either – you can always use your crockpot! Gotta love having crockpots – they keep foods warm, and for gatherings everyone can help themselves – just keep adding to it as the goodies disappear.


Oven roast your roast beef the day before; cool completely in the refrigerator. Thin slicing it is very easy then. And no one said you can’t do this “pulled-beef” style either. Just as you would pulled pork.

 


There are so many recipes for making beef for kimmelwecks and each claims to be the best or the original.


This is a very easy recipe and it makes a very tasty roast as well:


Place roast in baking pan with a bit of olive oil; roll to coat lightly; season with fresh garlic, kosher salt, fresh ground black pepper and fresh parsley – that‘s it. You want that marvelous flavor of the meat to come through. Roast at 350* F. to desired doneness. For rare – roast at 450* F to desired doneness.


For best results for these sandwiches – the roasts are cooked a day or two ahead; refrigerated and then sliced thin on a meat slicer; re-heated in au jus (which is nothing more than stock/broth**) and layered onto a fresh kimmelweck roll. Horseradish or horseradish sauce is served on the side along with Polish dill spears. I know that at the deli we had a lot of requests for the tops of the buns to be gently dipped into the au jus because it was so good.


As stated above, au jus is nothing more than beef stock stirred into the degreased roasting pan and brought to a boil. It is not thick like a typical sauce or gravy. The important thing to remember about au jus is – THE AU JUS WILL ONLY BE AS GOOD AS YOUR STOCK! So it is best to use a homemade beef stock. You can squeak by with a canned beef stock only if it is very top quality and bouillon will not cut it – that will ruin it.


When you beef is cooked and removed from the roasting pan, start making your au jus. Remove the fat from the pan (either discard or reserve for Yorkshire puddings). Place your roaster over medium heat, add your beef stock, stirring to release the browned bits from the bottom of the roaster. Bring to a boil and cook until slightly reduced, about 2 to 3 minutes. Transfer to gravy vessel.


Making a good-sized batch of au jus allows you to portion and freeze for future use.

Easy to freeze – cool completely in the fridge, portion into freezer containers, cover, label and date, and freeze.

 


Here is another “local” restaurant recipe for roast beef:


Flour your roast and brown it in olive oil over medium high heat. Transfer to roaster; add enough beef broth and enough water to come half way up the roast. Chunk an onion and add; season to taste with salt, pepper and garlic powder – being careful of the amount of salt used. Add a spoon of beef bouillon and a bit of browning sauce. Cover and roast at 375* F. turning occasionally. Remove and let cool for easier slicing. Strain cooking liquid and discard solids, return to pan, add sliced beef and heat through.


Serve your beef sandwiches with a nice dollop or horseradish or if you’re not that brave – try a nice sour cream horseradish sauce.

 


Sour Cream Horseradish Sauce for Beef Sandwiches


1 pint sour cream
½ cup prepared horseradish (well-drained)
¼ cup chopped chives (optional)
½ teaspoon Kosher salt
¼ teaspoon fresh ground black pepper


Combine and mix well. Make a couple hours ahead to allow the flavors to meld. Store in a covered container in the refrigerator.

 


How brave are you? Add more prepared horseradish.
Allow sauce to stand at room temperature for 1 hour before serving.