Catastrophe! I went to the freezer and there was no breakfast sausage left. I had to make more immediately! I have posted my go to breakfast sausage recipe, PWE Breakfast Sausage. As usual, I just can’t resist trying something new. I decided to add maple syrup to the recipe and made Passing Wind Estates Maple Sausage. Continue reading PWE Maple Sausage
I have been using the Yummly plug in to put my recipes in a format that is easy for you to access and print. They have a program called Yummly Publisher that allows the recipes I put in their format to be accessed in one place. So, you should be able to access most of my recipes at http://www.yummly.com/page/oldfatguy.
Give it a try!
The Old Fat Guy
I was going to a potluck and I needed something to take. I decided a nice pot of chili would be good. I wanted to make it with rough cut beef and went to the supermarket to get some. I noticed that the pork was half the price of the beef. Why not build a chili around pork and save some money? I couldn’t think of a good reason. Welcome to Pork Chili. Continue reading Pork Chili
I was instructed that I was making Scalloped Potatoes. As I looked up my recipe, I realized I hadn’t posted it in Yummly format yet so I decided to do a new post and remedy that. Continue reading Scalloped Potatoes
One of the downsides to keeping a sourdough starter is that they have to be fed weekly. This means taking some of the starter out and replacing it with flour and water. Either you need to use the starter you take out or throw it away. I just can’t bring myself to throw it away so I am always looking for ways to use. So, I converted a bagel recipe to sourdough and made Sourdough Honey Bagels. Continue reading Sourdough Honey Bagels
I love Chicken Cordon Bleu. The salty of the ham and the gooey cheese. How could you possibly improve it? Sounds like a challenge to me. I substituted sausage for the ham, used a chunk of cheese instead of slices and did an easier breading. Then I baked it instead of deep frying which is messy. Welcome to the creation of Chicken Mountain Bleu! Continue reading Chicken Mountain Bleu
I have posted my Marinara Sauce recipe previously. I really like it but I am addicted to trying to make something a little better every time I make it. Sometimes it is “interesting” and some time it works. This time I decided to try adding some bacon to my Marinara Sauce. Continue reading Smoky Marinara Sauce
The weather is actually getting up to 2 or 3 degrees above freezing! Time for more food on the Louisiana Grills Pellet Smoker. I had a little pork loin piece. I decided I wanted something a little more upscale than just a smoked pork loin so I decided to butterfly the roast and make a duxelle stuffing. I also had some home made bacon trimmings so why not kick up the duxelle a little. I couldn’t think of one good reason not to! Continue reading Bacon Duxelle Pork Loin