Tavern Food Recipes

THE BLUE MILL TAVERN LOOSEMEAT SANDWICH

Steps:

• Get out a cast iron skillet-they are the best for loosemeats-or other kind if you have no iron skillet.
• Melt fat over medium heat and lightly salt bottom of skillet.
• Break ground beef up in skillet and start crumbling it with the back of a wooden spoon-this is very important-the meat must end up being cooked up into small crumbles.
• Add chopped onion while browning meat.
• Keep working with the back of spoon to break up meat.
• When meat is browned, drain off any fat and return meat to skillet.
• Add mustard, vinegar, sugar, and just enough water to barely cover meat in the pan.
• Cook, at a simmer, till water is all cooked out-between 15-20 minutes.
• Adjust salt and pepper to taste.
• Heat your hamburger buns-they're traditionally steamed for loosemeats-I like mine toasted lightly-do it the way you like it.
• When buns are warm, put yellow mustard on them and add some dill pickle slices-I put on lots!
• *If you start changing this recipe and using things like olive oil for the fat and Dijon or honey mustard for the yellow mustard, you will not get the traditional yummy taste of a loosemeat sandwich.
• Likewise, don't add any liquid smoke or Worcestershire sauce.
• Make them just like this the first time so you can sample the simplicity of this famous Midwestern treat.
• If you want to start making changes after that by all means do so but I'd like you to taste the original recipe at least once.
• Serve with homemade potato salad and chips or with my Easy Cheesy Potato recipe.

TAVERNS

Steps:

• In a medium skillet, brown ground beef until no longer pink, drain fat.
• Over medium heat add additional ingredients to ground beef.
• Simmer a minimum of 30 minutes, stirring occasionally.
• Serve on buns.

MANTICORE TAVERN DRUMSTICKS: AN ONWARD INSPIRED RECIPE

Steps:

• Preheat your grill.
• Brush the drumsticks with Liquid Smoke.
• Sprinkle with seasoning, making sure that the whole drumstick is coated.
• Grill chicken until cooked all the way through turning throughout (about 15-25 minutes).
• Serve.

TAVERN TURKEY STEW WITH FRIED OYSTERS

Steps:

• In a large mixing bowl, combine the turkey cubes, shallots, garlic, basil, parsley, thyme, and 2 tablespoons of the oil. Cover with plastic wrap and marinate in the refrigerator, stirring occasionally, at least 6 hours or overnight.
• Pour 1/4 cup of the oil into a large saucepan. Heat the oil over high heat to 350 degrees. Add the leek and cook for 1 minute, until golden brown, being careful no to let the hot oil splatter. Using a slotted spoon, remove the leek from the oil and place on a paper towel to absorb any excess oil. Reserve.
• Remove the turkey cubes from the marinade, discarding the marinade. Pat the turkey dry with paper towels and place in a medium mixing bowl.
• Sprinkle the flour over the turkey cubes and toss to coat thoroughly.
• In a large skillet, cook the turkey in 2 tablespoons of the oil over high heat for 5 minutes, until brown. Add the onions, celery, and carrots, and saute for 5 to 8 minutes, until the vegetables are crisp tender.
• Add the sherry to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Reduce the heat to medium and cook, until the liquid is reduced by 1/2, about 30 minutes. Add the chicken stock and bring to a boil over high heat. Add the bay leaf. Reduce the heat and simmer, until liquid is reduced by 1/2. Add the demi-glace and bring to a boil over high heat. Remove from the heat.
• In another large skillet, saute the red cabbage, zucchini, and yellow squash in the butter and remaining oil over medium heat for 5 minutes, until the vegetables are soft. Add the tomato and saute for 2 minutes more, until the tomato is soft. Gently stir the vegetable mixture into the turkey mixture. Serve the stew over Herbed Spaetzle or egg noodles. Garnish with Cornmeal Fried Oysters and the reserved fried leeks.
• Place the cornmeal, flour, and eggs in separate dishes. Dip each oyster, first into the flour, then the egg, then the cornmeal to evenly coat. Place the coated oysters on a baking sheet and refrigerate until ready to fry.
• Pour the oil into a deep-fat-fryer or 4-quart heavy saucepan. Heat the oil over high heat to 350 degrees (if you drop a small amount of the cornmeal mixture into the oil and it sizzles, it's hot enough). To prevent the coated oysters from sticking together, carefully drop them into the heated oil 1 at a time.
• Fry the oysters, a few at a time, for 2 minutes, until golden. Using a slotted spoon, remove the oysters from the oil and place on a baking sheet lined with paper towels to absorb any excess oil. Serve with lemon wedges.
• Yield:4 to 6 servings
• In the bowl of an electric mixer, mix the flour, eggs, parsley, salt, thyme and rosemary on medium until combined.
• Slowly beat in the water until the mixture is smooth. Beat about 5 minutes more, until the mixture becomes elastic.
• In a large saucepan, bring 2 quarts of lightly salted water to a boil over high heat. Place the dough in a potato ricer or a colander with large holes and press the dough through the ricer or colander into the boiling water with a wooden spoon. Cook for 2 minutes, until spaetzle float, stir occasionally.
• Using a sieve with a handle, remove the spaetzle and immediately place in an ice bath to cool quickly. Drain well. In a large skillet, saute the spaetzle in the butter over medium heat for 2 minutes, until golden brown and heated through. Serve immediately.
• Yield: 4 servings

KARATE PIG

Steps:

• For the quick like ninja kimchi: Mix chopped cabbage and 3 tablespoons salt in a bowl and refrigerate overnight.
• Rinse the cabbage and squeeze the excess moisture out.
• Mix in the ginger, radish, scallions, cilantro, garlic, fish sauce, sambal, sugar, vinegar, sesame oil and remaining 1 1/2 tablespoons salt.
• Refrigerate for at least 8 hours or up to 15 days before serving.
• For the fried wontons: Tightly roll eggroll wrappers and cut into thin strips.
• Fry in beef tallow in a cast-iron skillet until crispy, about 3 minutes.
• Meanwhile, stir together the granulated garlic, ginger, granulated onion, salt and pepper in a small bowl. Sprinkle fried wontons with spice mixture.
• For the dojo sauce: Blend the mayonnaise, scallion whites, sambal, vinegar, garlic, salt, pepper, paprika and cayenne pepper in a blender.
• For the sweet soy glaze: Simmer kecap manis, pineapple juice, ginger and black garlic in a small pot for 20 minutes, then blend with an immersion blender.
• For the burger: Run pork shoulder through a meat grinder twice.
• Mix meat with scallions, garlic, ginger, sesame oil, crushed red pepper, sugar and 1/4 teaspoon sweet soy glaze. Run through the grinder one more time, then form into 4 to 5 patties.
• Heat a grill or cast-iron skillet. Cook the patties until cooked through, about 4 minutes per side. Butter the buns and toast them on the grill or skillet.
• Drizzle the buns with soy glaze and build the burgers with patties, kimchi and wonton strips. Finish with another drizzle of soy glaze and some dojo sauce.