Grilled Pierogi and Kielbasa

During the first weekend of October, Grand Rapids celebrates all things Polish during Pulaski Days. Everyone wear red, watches parades, dances to polka bands and gets down with some great Polish food. The most popular items are always homemade kielbasa and pierogi. I love them, but I never seem to eat them outside of that one weekend in October. When Food Network's July issue came out with a new spin on the classic, I jumped all over it.

As a warning, the recipe as written contains a whopping 36 grams of fat. There are many versions of kielbasa that are made with turkey and they taste just as good as their pork counterparts. So instead of making the trip over to Frank's Butcher Shop to get kielbasa that all the Polish halls in town swear by, I headed to the local grocery store for the Hillshire Farms turkey variety. I know it's a bit sacrilegious, but I'll save the real indulgence for Polaski Days. Plus, I figured ditching the extra fat and calories justified eating some home made ice cream later. It's summer, after all!

The rundown:

• Flavor texture: The smoky flavor added to the pierogi paired very well with the kielbasa. I loved the mustard dressing as well. It really brought everything together and the grilled onions added a nice sweetness.
• Difficulty: Quick and easy. I put my sausage and the pierogi/onion on the grill at the same time, so that saved a few minutes.
• Pros: An easy summer dinner that won't heat up your kitchen. The flavors were great and I think this recipe would please just about anyone. It's also nice to introduce people to Eastern European food that doesn't revolve around sauerkraut. You could also stretch the recipe a bit and double the pierogi and dressing, while leaving the kielbasa quantity the same. There would still be more than enough meat.
• Cons: The fat content in traditional kielbasa is high. If that bothers you, do like I did and swap it out for the turkey version. Make sure you oil your grill grate and brush the pierogi with olive oil, or they will stick and tear apart.
• Misc: Although I loved this dish hot off the grill, it was actually even better the next day, once the flavors had melded a bit more and the pierogi absorbed some of the mustard dressing. Seeing that I'm not a huge fan of leftovers, that is quite an endorsement.
• Repeat Performance: Definitely a keeper!

Grilled Pierogi and Kielbasa
Food Network Magazine, July 2011
Serves 4

1 pound kielbasa or smoked sausage, cut into 4 pieces
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
1 large white onion, peeled and cut into 6 wedges
1 pound frozen potato-and-cheddar pierogi (do not thaw)
Salt and pepper
1/4 cup roughly chopped parsley

Preheat a grill to medium. Grill the kielbasa,  turning once, until marked, 8 to 10 minutes. Transfer to a baking sheet or platter.

Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth.


Toss the onion and pierogi with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill, until the pierogi thaw and the onion begins to soften, about 5 minutes. Turn the pierogi and onion and continue to grill, until the pierogi are cooked through and the onion is tender, 4 to 6 more minutes. Transfer to the baking sheet or platter.


Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogi and parsley. Season with salt and pepper and toss. Divide among shallow bowls.

Smacznego! (The Polish version of "bon appetit")

Barbecue - Glazed Turkey Burgers

I like turkey burgers. Actually, I like burgers in general. Turkey burgers seem to be the easiest to experiment with, since they can take on a huge array of seasoning and flavorings. My only frustration is that the leanness of the meat can be tricky when you're trying to reach the correct temp for poultry and skill keep the meat moist. When I received Gwyneth Paltrow's cookbook, My Father's Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness, she claimed that her turkey burgers always stayed moist and juicy. I was intrigued. I was skeptical. I was hooked.

In the "serious food community" (which sometimes equals a lot of elitist snobbery, in my opinion), this cookbook has been mostly panned or laughed at by the critics.  I happen to love Gwyneth. I find her funny (sometimes unintentionally), self-deprecating and whether or not she wrote most of the recipes in the book, the recipes are solid. This isn't the first of her recipes I've made and it won't be the last to appear on my blog. I like how she includes child-friendly or vegetarian options for many of the dishes.  The turkey burger recipe is nothing fancy. In fact, it's downright simple. And it's very good. Even a kid can't object to barbecue sauce and cheese, right? Yet it's still easy enough to dress the recipe up to grown-up standards as well.

The rundown:

• Flavor/Texture: These burgers were exactly what they claimed to be, and they were definitely the juiciest turkey burgers that I have ever made. I especially liked the glazed barbecue sauce on the outside of the patties. I dislike both jalapenos and pickles, so I skipped that topping.
• Difficulty: A handful of ingredients and a few minutes on the grill.  Doesn't get easier than that, folks.
• Pros: A winner all around. East, great tasting, friendly for kids and adults alike. 
• Cons: The recipe calls for seasoning the meat with salt and pepper only. Next time, I'd add a little bit of garlic powder and perhaps some hot sauce.
• Misc.: I actually made this recipe twice, because the ingredient list called for "ground turkey". Did that mean the ground all white meat or the mix of white and dark? I bought one package of each and went turkey vs. turkey. The lean white meat came out the best.  The light/dark mix ended up being a very squishy mixture and I actually ended up adding some breadcrumbs to help hold it together so that I could shape it into patties. Definitely go with the all white meat for this one. It's healthier anyway.  I forgot to look for brioche buns, so I just went with regular wheat hamburger buns. I served the burgers with parsnip fries.
• Repeat Performance: I definitely see myself making this one again.

Barbecue-Glazed Turkey Burgers

by Gwyneth Paltrow

makes 4 servings

1 lb ground turkey

Kosher salt and freshly ground black pepper

1/4 cup plus 2 Tbsp jarred barbecue sauce (I used Sweet Baby Ray's Sweet Vidalia Onion)

Canola or vegetable oil, for brushing

4 brioche buns, split and toasted

Pickled jalapeno slices, Swiss cheese and pickle chips, for serving

Light a grill or preheat a grill pan.

In a bowl, season the turkey with salt and pepper and gently knead in 1/4 cup of the barbecue sauce. Shape the meat into four 4-inch patties, about 3/4 inch thick. Brush with oil and grill over moderate heat, turning once, until nearly cooked through, 7 minutes. Brush with the remaining 2 tablespoons of barbecue sauce and cook for 1 minute longer, until cooked through and lightly glazed.

Transfer the burgers to the buns and top with pickled jalapeños, Swiss cheese and pickle chips and serve.

Roasted Parsnip Fries

makes 4 servings

3 medium parsnips

2 tbsp olive oil

3 cloves garlic

Kosher salt and freshly ground black pepper

Heat oven to 425 degrees.

Wash parsnips and cut into sticks (1/2 inch wide at the most). Smash garlic cloves and discard skins. In a medium bowl, toss parsnips, garlic and olive oil until the parsnips are coated.  Spread into a single layer on a large baking sheet. Sprinkle with salt and pepper.

Bake for 25 minutes and then turn the fries. Bake for 10-15 minutes or until nicely browned.  Serve hot.

*I like mine with some malt vinegar sprinkled on them.

 



Yummy Pork Ziti

This summer, I decided to participate in a Community Supported Agriculture (CSA) share with two friends.  Every Tuesday, we get to pick up our veggies at the farmers' market near my house. Last week was the first pick-up and I was so excited to see all of the gorgeous produce. One of the items included was a beautiful bunch of rainbow chard. Never having cooked with it before, I set out on a hunt for an interesting recipe. I stumbled across this gem and had to give it a try. I am a big fan of mustard of any kind (seriously, it's the perfect condiment), I always like thyme, and who doesn't love a good pasta dish?

The rundown:

• Flavor/texture: The bold flavors of the thyme and mustard worked very well with the pork. At the same time, they didn't overwhelm the more delicate flavor of the greens. 
• Difficulty: No muss, no fuss! I whipped this one up in less than half an hour. How's that for a 30-minute meal?
• Pros: Tasty, easy and quick. The trifecta of weeknight cooking, not to mention that it was a great way to incorporate veggies into a new recipe.  The recipe is also very adaptable. You could use chicken instead of pork or substitute almost any variety of dark/bitter greens for the escarole.
• Cons: The recipe was intended for four people, but it yielded more than enough for six.  I don't like to have more than one meal of leftovers, so I would recommend halving the recipe.
• Misc.: I used rainbow chard in place of the escarole, since that is what I had on hand. I used a grainy Dijon mustard and upped the quantity to more like two tablespoons instead of teaspoons. Taste the sauce and season it as you like. Make sure that your pork is just done, so that it stays tender. Now that the USDA has acknowledged that pork need only be cooked to 145 degrees, it's ok if there's a little pink in the middle.  Letting the meat rest for 5 minutes before slicing will allow the cooking process to finish up gently. Start your pasta water as the first step. The pasta takes longer than everything else added together.
• Repeat Performance: I don't eat a great deal of pork, but this recipe will definitely go into the rotation.

Ziti with Pork and Escarole in Creamy Thyme Sauce

Food & Wine, January 1997

1 lb pork tenderloin

salt

freshly ground black pepper

3 tablespoons olive oil

1/2 lb escarole, leaves cut crosswise into 1/2-inch strips (about 4 cups)

1 shallot or 2 scallions, including green tops, chopped

1/2 cup chicken broth

1/2 tsp dried thyme

2 tsp grainy or Dijon mustard

1/2 cup heavy cream

1/2 pound dry ziti pasta

Cut the pork into 1/2 inch thick slices. Sprinkle both sides with salt and pepper. In a large skillet, heat 2 tbsp oil over medium heat. Cook the pork until just barely done, about 1 minute per side. Remove the pork from the pan and let it rest for 5 minutes, then cut into thin strips.

In the same pan, heat the remaining oil over medium heat. Add the escarole, shallot/green onion, 1/4 of the salt and 1/4 tsp of pepper and cook, stirring until the escarole wilts, about 1 minute. Add the broth and thyme. Simmer until the broth is reduced to 1/4 cup, about 3 minutes. Whisk in the mustard and cream and bring to a simmer. Add the pork and any accumulated juices to the sauce. Remove from heat.

In a large pot of boiling salted water, cook the ziti until al dente (10-12 minutes). Drain and toss pasta with the sauce.

Grab some crusty bread and dig in!

Grilled Flank Steak

First of all, I apologize for the lack of posts over the last couple of weeks. But now, I am back from vacation and ready to go!

I am normally not much of a red meat fan. I eat beef or even pork only once a week or so. I gravitate strongly to fish, chicken and vegetarian meals.  Last week in New Orleans, though, my inner carnivore was making a strong showing.  I often find that when I visit the South, I want meat, and lots of it!  Maybe it's because most meat there is grilled or smoked. Whatever the reason, I had brisket, burgers, catfish, duck, pulled pork and some praline bacon that was to die for!  When I came home, a good grilled steak definitely sounded like it would hit the spot. So I picked up a beautiful flank steak and used my favorite quick marinade.

The rundown:

• Flavor/texture: This is my go-to marinade for a reason. Not only is it easy, but it's very flavorful and goes well with just about any kind of meat. The flavors are bold, but not overpowering. I cooked the steak to medium-rare (medium is the max for a cut like flank steak) and cut it against the grain in thin strips, which kept it juicy and tender.
• Difficulty: This recipe is a snap and all of the ingredients should be readily available in your pantry.
• Pros: Easy and tasty! This steak will make you look like a pro. It would be great for Father's Day (hint, hint).
• Cons: I should have let my grill heat up a little more to get some color on the outside of the steak.
• Misc.: I served the steak with roasted herb potatoes and salad. The citrus vinaigrette that I whipped up for the salad made everything look a tad orange, but oh well. I added a bit of fresh rosemary to the marinade just to bring things up a notch. If you don't like cumin, substitute chili powder instead.
• Repeat Performance: This steak already holds a prime spot in my repertoire.

Grilled Flank Steak

2 cloves of garlic, roughly chopped
1 tbsp grill seasoning (mix salt, pepper, garlic powder and onion powder if you don't have grill seasoning)
1 tsp cumin
1 tsp hot sauce
1 tbsp Worcestershire sauce
2 tbsp red wine vinegar
1/3 cup olive oil
2 lbs flank steak

Mix first 6 ingredients together in a shallow dish.  Whisk in olive oil.  Add meat and turn to coat evenly.  Let meat marinate for 15 minutes.

Heat grill to high heat. Grill the steak 5-6 minutes on each side for medium-rare, 7 minutes per side for medium.

Remove meat from grill and let it rest for 5 minutes before slicing.

Get to grillin'!

Great Food, Fast

I think old man winter was making a point with today's cold and dreary weather.  Winter in Michigan is not quite over yet. On my lunch break today, I took a field trip to my favorite specialty grocer, G.B. Russo. I was supposed to be looking for a new tart pan and a good bottle of balsamic vinegar, but instead I found myself aimlessly cruising the aisles. Then I looked down at my cart and realized that maybe my wandering hadn't been so random, after all. I had picked up pasta, grated parmesan, and prosciutto; the makings for a winter blah-busting carbonara!

If you've never had carbonara, it's unbelievable and incredibly easy to make.  It comes together in less than twenty minutes. I guaranteed you'll be addicted. It's one of my favorite comfort foods. Since carbonara has so few ingredients, make sure to use the highest quality that you can.  Freshly grated parmesan does indeed taste a world different than the stuff in the green container.

The first time I made carbonara, I worried about the eggs.  Could it really have raw eggs in it?  The answer is yes and no. The sauce is simply hot water, egg and cheese. The egg is added to the hot pasta while it's removed from the heat.  The water from the pasta and the heat of the pasta itself help to cook the egg, albeit at a very low temperature.  The eggs reach a safe temperature in the dish so that they aren't considered raw. If you pay attention to the sauce, you'll notice the slight consistency and color changes as the egg cooks. That being said, I wouldn't feed carbonara to a very young child or anyone with immune system issues, just to be on the safe side.

My favorite carbonara recipe is from an old issue of Bon Appetit magazine. It calls for bacon, but I used prosciutto instead because I like it better. I also realized I didn't have any leeks, so I sauteed some onion instead. I always add a few grinds of black pepper to my pasta as well. 

Orecchiette Carbonara from Bon Appetit Magazine, April 2008

4 slices bacon, diced
2 medium leeks (white and pale green parts only), halved lengthwise, then cut crosswise into 1/3 inch pieces
10 ounces orecchiette pasta or small shells
2 large eggs, room temperature
1/2 cup freshly grated parmesan cheese, plus additional for serving
1 tbsp chopped fresh parsley

Cook bacon in a large skillet until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a paper towel to drain. Leave 2 tablespoons of fat in the skillet.  Add leeks and saute over medium heat until tender, about 6 minutes. Turn off heat.

Meanwhile, cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup pasta cooking liquid.

Whisk eggs and 1/2 cup parmesan in medium bowl to blend; gradually whisk in 1/4 cup pasta cooking liquid. Add pasta to leeks in skillet and stir to heat. Pour egg mixture over pasta and stir until sauce is just creamy and eggs are no longer raw, about 2 minutes (Return skillet to VERY low heat if eggs are runny; do not overcook or eggs will curdle). Add some of the remaining 1/4 cup pasta cooking liquid to the skillet if needed to moisten. Stir in bacon and parsley. Serve pasta, passing additional cheese separately.

YUM!