Tag: home recipes

Recipe: Smoked pork shoulder goulash

Posted on by Dan Clapson

Pork shoulder goulash

Even though Spring is mere days away, judging by the snow Alberta has gotten lately, it appears that Winter is not quite ready to bid us adieu yet. Copious amounts of snow can really get a person down, but if there is a silver lining to this snowy March, it’s that we can still enjoy plenty of comfort food.

This goulash is something you can slow cook all afternoon and enjoy with friends or family in the evening with a glass of wine. If you end up with leftovers, then I’m happy to report that this fulfilling dish full of tender pork shoulder tastes even better the next day.

Try throwing a fried egg on top and calling it breakfast. That’s what I like to do!

What you’ll need…

2 tablespoons canola oil

2 yellow onions (halved and thinly sliced)

4 cloves garlic (minced)

1 tablespoon butter

2 1/2 cups thinly sliced green cabbage

1 pound pork shoulder meat (approximately 1″ cubed)

1/2 pound smoked pork shoulder (diced)

1 cup sauerkraut

4 tablespoons tomato paste

3 tablespoons Hungarian paprika (seems like a lot, but this is goulash, after all!)

8 cups water

2 teaspoons cane sugar

1 tablespoon white wine vinegar

salt and pepper (to taste)

Directions:

Preheat oven to 300 degrees.

Heat canola oil in a large dutch oven on medium-high heat.

Add onions and garlic and cook until softened, about 5-6 minutes. Next, add butter and cabbage and continue to cook for 5 minutes, stirring occasionally.

Place the next 7 ingredients in the pot and stir until tomato paste and paprika have been well-incorporated.

Pour water overtop of pork mixture, cover and let slow-cook in oven for 2 1/2 hours or until the meat separates easily with a fork. (note: you can do this step in a slow cooker as well)

Once meat is tender, remove from oven and let cool slightly and season to taste with salt and pepper.

Serve with warm bread or dumplings.

Serves 5-6

Total prep and cook time…3 hours

Recipe: Pizza Mashed Potatoes

Posted on by Dan Clapson

Pizza Mashed Potatoes

Christmas is almost here. It’s hard to believe! Naturally, mashed potatoes are one of the essential side dishes of a classic holiday dinner, but even they can use some spicing up once and awhile. This recipe calls for tomato sauce, plenty of cheese and garlic sausage. It’s fantastic for the kids (or the kids at heart) at the table this weekend.

Enjoy and happy holidays, folks!

What you’ll need…

8 white potatoes (peeled and 1/2″ cubed)

2 teaspoons sea salt

1/3 cup heavy cream

2 tablespoons unsalted butter

1/2 teaspoon dried basil

salt and pepper (to taste)

3 cups good quality tomato sauce

1 Ukrainian garlic sausage (1/4″ sliced)

1 tablespoon cornstarch

2 tablespoons water

2 1/2 cups grated mozzarella cheese

1 cup finely grated parmesan cheese

2 tablespoons heavy cream

Directions:

Preheat oven to 400 degrees.

Place cubed potatoes and salt in a large pot. Cover with water and bring to a boil on medium-high heat. Let boil until potatoes are fork tender, about 10 minutes or so.

Strain water from pot, add-in cream, butter and basil and mash until potatoes are fairly smooth. Salt and pepper to taste. Set aside for now.

Next, place tomato sauce and sausage in a large pan and bring to a simmer on medium-high heat. Reduce to medium heat and let cook for 10 minutes, stirring occasionally.

Combine cornstarch and water and add to the pan, stir until sauce mixture thickens noticeably. Remove from heat and allow to cool slightly.

To assembly, spoon out half on the mashed potatoes into a large baking dish. Next layer with sauce mixture and half of the mozzarella and parmesan. Top with remaining potatoes.

Place remaining cheese and heavy cream together in a bowl, toss gently with hands to combine and spread out evenly on top of potatoes.

Bake in the oven until golden brown and bubbly. Let cool for several minutes before serving.

Serves 5-6

Total prep and cook time…40 minutes

Recipe: Bacon and Red Onion Breakfast Sandwiches

Posted on by Dan Clapson

Bacon breakfast sandwich recipe

When it comes to the weekend (especially those long ones), having a delicious brunch or two with some friends is an absolute must. Crispy strips of bacon are always welcome on any breakfast plate, but it’s fun to get a little more inventive with them too. This simple recipe uses maple syrup and barbecue sauce to make a salty-sweet and sticky mixture of bacon and onion that goes beautifully with some eggs on a toasted bun. Try these out and I guarantee that you’ll be hooked!

What you’ll need…

8 strips thick-cut bacon (diced)

1 red onion (halved and thinly sliced)

3 tablespoons maple syrup

2 tablespoons good quality barbecue sauce

1/2 tsp chili powder

6 eggs

2 tablespoons milk

1/2 tsp sea salt

1/2 tsp ground black pepper

4 slices cheddar cheese

4 hamburger buns (lightly toasted)

tomato slices

Directions:

Place a medium pan on the stove and heat on medium-high heat. Once hot, add bacon and allow to cook through, approximately 5 minutes.

Next, add onion to the pan and continue to cook for 5 minutes, stirring occasionally.

Add syrup, barbecue sauce and chili powder, stir well to incorporate, reduce to medium heat and continue to cook for 15 minutes.

While that’s cooking, preheat oven to low broil and whisk together eggs, milk, salt and pepper in a medium bowl.

Use a second medium pan on medium-high heat to scramble eggs. Use a large spoon to transfer scrambled eggs in 4 equal portions to a baking sheet.

Spoon bacon and onion mixture evenly on top of the egg portions, top with cheese slice and place in oven until cheese has melted, about 3-4 minutes.

Remove from oven and transfer to toasted bun, place tomato slices on top, the second half of the bun and serve.

Serves 4

Total cook time…30 minutes

Recipe: Creamy Potato, Leek and Sausage Soup

Posted on by Dan Clapson

Leek and Sausage soupEven though it’s almost halfway through the winter season, we’re not out of the woods just yet when it comes to snowy, chilly weather. A big batch of this rich, creamy soup will help warm you up in no-time when it’s not looking so lovely out there.

What you’ll need…

3 white potatoes (½” diced)

3 cups chicken broth

3 cups water

2 medium leeks (trimmed and thinly sliced)

1 cup thinly sliced farmer’s sausage

1 cup dry yellow split peas

1 tablespoon grainy mustard

1 tablespoon honey

1 teaspoon worcestershire sauce

¼ teaspoon cayenne pepper

1 ½ cups heavy cream

salt and pepper (to taste)

Directions:

Place potatoes, broth and water in a large pot and bring to a boil on medium-high heat. Let boil until potatoes are fork tender, about 8-10 minutes.

Transfer to a blender (or use an immersion blender in the pot) to puree until very smooth.

Add leeks, sausage, peas, mustard and spices to the pot. Once mixture starts to simmer, reduce to medium heat and let cook for 30 minutes, stirring occasionally.

Next, add heavy cream to the pot, stir well and continue to cook for 5 minutes.

Season to taste with salt and pepper before serving.

Serves 4-5

Total cook time…45 minutes