Recipe Tag: Beef / Pork

Acorn Squash Soup with Apple and Bacon

Preheat the oven to 325°F.

Cut the acorn squash in half and scoop out the seeds.

Place the squash in a large skillet cut side down and place the skillet in the oven.

Roast for about 50 minutes until the squash is tender.

Remove, let cool and then peel the squash. Discard the peel.

While the squash is roasting, place the bacon in a medium sauce pan over medium heat. Cover.

Turn the bacon occasionally. Cook slowly until most of the fat has been rendered and the bacon is crispy.

Remove the bacon and set on a paper towel. When cool, dice the bacon.

Add the shallots to the pan with the rendered bacon fat and cook for about 2 minutes.  Stir frequently.

Add the apples and cook for about 5 minutes, stirring frequently.

When the apple is slightly soft, remove the apple-shallot mixture to a plate and set aside to cool.

When the squash is done and peeled, place the flesh in the sauce pan.

Add the water, and using a stick blender, puree until smooth. (Alternatively, puree in a blender with the water and then place in the pan.)

Add the milk, marjoram, salt and pepper and stir.

Add the apple-shallot mixture and the crumbled bacon.

Cook over low heat for about 5 minutes.

Serve.

Ham and Pimento Tortilla

Place the water in a large stock pot over high heat.

Place the potatoes in the water and cook for about 45 minutes until a knife slips into the flesh with easily but with slight resistance.

Remove the potatoes and chill.

While the potatoes are cooking preheat the oven to broil.

Place a sheet of aluminum foil on the oven rack and put the peppers on top.

Roast until blackened turning to cook on all sides.

Remove and place in a paper bag to cool.

When cool, peel, seed, and cut into 1/2 inch squares.

When the potatoes are cool, cut them in half and then cut the halves into 1/4 inch sliices.

Preheat the oven to 325°F.

Place the eggs, milk, salt and pepper in a large mixing bowl.

Whisk until well blended and slightly frothy.

Pour about 1/2 cup into the bottom of a 10 inch Pyrex pie dish.

Add the ham and bell peppers to the egg mixture and whisk.

Place a single layer of potatoes in the bottom of the Pyrex dish.

Pour in half of the egg mixture.

Place another layer of potato slices.

Pour in the remaining egg mixture and then top with the final layer of potato slices.

Lightly pat the slices down so that the top layer is slightly submerged.

Place the tortilla in the oven and bake for 50 to 60 minutes.

Cool before serving.

Breakfast Risotto

Cut the sausage into a fine dice.

Place a medium skillet over medium heat and add the sausage.

Cook, stirring continuously, until lightly browned.

Add the onions and cook for about 5 to 7 minutes until they begin to brown.

Add the diced peppers and cook for about 2 minutes. Stir frequently.

Add the rice and cook for one minute. Stir continuously.

Add the water, salt and pepper.

Adjust the heat until the rice is simmering. Cook for about 15 to 20 minutes, until the water is evaporated and the rice is not grainy. If you need to add more water, add it about 1/4 cup at a time.

When the rice is nearing being done, put a small skillet over medium-high heat. Add the olive oil.

When the pan is hot, add the eggs and cook to your desired doneness – sunnyside up, over easy, or scrambled.

Serve each serving of the risotto topped with one egg.