Food Category
February 5th, 2012 by GuysGuideBook in Food, Recipes, Soups
I’m nearing the end of phase 2 on a round of HCG. I had a vision of a french onion soup today and decided to figure out a recipe. We have tried before and ended up with a watery and weak soup. I’m looking at different recipes and am putting together a good plan of attack to try this as soon as I clear phase 2. This means no sugars and starches added into the soup.
Cook time: 1 hour 30 mins
Total time: 1 hour 30 mins
Serves: 8
A french onion soup that I can make while on HCG phase 3
- 5 pounds sweet onions (like Vidalias)
- 3 tablespoons butter
- 1 teaspoon salt
- 2 cups red wine
- 32 ounces canned beef broth
- Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
- Kosher salt
- Ground black pepper
- 1 cup Fontina or Gruyere cheese, grated
- Finely slice the onions
- Melt butter on electric skillet (Not griddle) at 250 degrees F
- Layer the onions and then lightly salt each layer as you go
- Sweat 20 minutes
- Stir occasionally until deeply caramelized (45 minutes to 1 hour total time)
- add red wine and reduce (10 minutes)
- Add beef broth cook 15 minutes
- season with salt/pepper as needed
- ladle into oven safe bowls
- top with cheese
- broil until golden brown
Building on a food network recipe from Alton Brown’s good eats. His technique is the part about the griddle. I’d like to try his version with the apple cider in there but the sugar that is added may cause problems finding it.
2.2.1
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February 5th, 2012 by GuysGuideBook in Food, Recipes, Sausage
The original version of this recipe from Alton Brown’s Good Eats show “
Sausage A Beautiful Grind“. As with the rest in this batch, no extra fat and turkey replaces some of the pork.
| Healthier Italian Sausage |
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Recipe type: Sausage
Author: Scott Alexander
Based on a recipe from Alton Brown’s Good Eats Show
- 1 1/2 teaspoons fennel seed
- 2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 1 tablespoon chopped parsley leaves
- 1 pound pork butt
- 1 pound turkey
- See the Good Eats recipe for details on the process. The fennel seed is roasted first. cook to 165.
Serving size: 4 ounces Calories: 197
2.2.1
Update#1: I originally posted with a 75/25% ration of pork to turkey. When I made it, I switched to a 50/50 ration. The recipe is updated. The meat still looked like it had more than enough fat on it
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February 5th, 2012 by GuysGuideBook in Food, Recipes, Sausage
Andouille provides two major uses. The first is as an appetizer. The other great use is in Cajun food like gumbo and jambalaya. Originally adapted from
Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home page 66. Removing extra fat and using turkey breast in place of some of the pork.
Recipe type: Sausage
Author: Scott Alexander
Modified from a recipe in home sausage making. The spices stay the same but the fat is removed and turkey replaces significant amounts of the
- 3 pounds pork butt
- 3 pound ground turkey
- 1/2 cup chopped garlic
- 1/4 cup cracked black pepper
- 4 tablespoons kosher salt
- 2 tablespoons cayenne
- 1 tablespoon thyme
- Standard methods, cook to 165.
2.2.1
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February 5th, 2012 by GuysGuideBook in Food, Recipes, Sausage
I’m looking to have a smokey warm sausage with this one. Originally adapted from
Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home
page 66. Removing extra fat and using turkey breast in place of some of the pork.
| Healthier Southwestern Pork Sausage |
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Recipe type: Sausage
Author: Scott Alexander
Modified off a source recipe from Home Sausage Making by Susan Mahnke peery & Charles G Reavis. This will be a bit drier so cook carefully.
- 3 pounds pork butt
- 1 pound lean turkey breast
- 5 teaspoons kosher salt
- 1 tablespoon black pepper
- 2 teaspoons crushed red pepper
- 1 teaspoon ground coriander
- 1 teaspon ground cumin
- .5 teaspoons ancho chilli powder
- 4 cloves garlic
- Standard methods apply. Cook to 165.
2.2.1
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February 5th, 2012 by admin in Food
I’m starting a new series of posts. I’m finishing up a round on HCG and a few days away from phase 3. In phase 3, fats are allowed back in but no sugars and starches. This causes a huge issue with many food items that have sugar in them. Even sausage is hit by this.
Read the rest of this entry »
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February 5th, 2012 by admin in Food, Recipes, Sausage
This is based on the Italian Sausage Siena Style from Jack Ubaldi’s Meat Book which I have had for years. It’s a very detailed book about all different types of meat and is worth having around for reference. The original recipe calls for pork butt, pork belly, and veal.
| Healthier Siena Style Italian Sausage |
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Recipe type: Sausage
Author: Based on a Jack Ubaldi’s Meat Book
- 3.5 pounds pork butt
- 1 pound turkey breast
- 1 pound ground beef
- 2 ounces coarse salt
- 1.5 tbsp coarse pepper
- 5 tsp marjoram
- 5 tsp coriander
- 1/2 cup white wine
- Casings
- cube meat, grind, flavor, stuff
2.1.7
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July 25th, 2008 by GuysGuideBook in Around the House, Beer, Food
There are a number of different types of kegs. They basic measurement is a the barrel (abbreviates to bbl). All breweries that I’ve heard of, always talk in the number of barrels that they can produce in a single batch. This then gets put into kegs for distribution to us, the drinkers. There are a huge number of keg sizes, but these are the ones that you as a kegerator owner will need to care about. Read the rest of this entry »
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July 19th, 2008 by GuysGuideBook in Around the House, Beer, Food
If you have ever thrown a party with beer, then you know about the after party mess. While 24 full cans fit nicely into the case, 24 empty beer cans can cover from here to as far as the eye can see. The solution. A kegerator. Anything from the Heineken Beer Tender up to the full blown kegerator will allow you to avoid the sticky mess that is taking cans back the next day. Read the rest of this entry »
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