Hearty Guys’ Recipes
Men in Kentucky love to cook. And they all seem to have a hearty dish that makes a great entrée on a cold February day. Dal Alojipan offers a great pancit dish from his native Phillipines. It’s worth the time to try this one. Everyone has their own version of a family tomato and macaroni dish and Jeremy Allison is a fourth-generation cook in his family to make slumgullion. So sit back and let the men in your life cook.
STUFFED PORK CHOPS
Submitted by Dan Brice
4 thick pork chops
1/2 cup breadcrumbs
1 teaspoon dried sage
1 small onion, chopped fine
1/4 cup golden raisins
1/2 lemon rind, grated very fine
1 egg, lightly beaten
Salt and pepper to taste
1-1/4 cups apple cider
Preheat oven to 375°. Cut a slit in each pork chop to make a pocket for stuffing. Brown chops in a heavy skillet with oil, about 2 minutes on each side. Mix remaining ingredients, except for cider. Stuff mixture into pockets of pork chops and arrange in a casserole dish. Pour cider over top and cover. Bake for 25 minutes, covered. Remove cover and bake an additional 8 to 10 minutes or until golden brown on top. Serves 4.
PANCIT
Submitted by Dal Alojipan
1/2 medium yellow onion, diced
3 large cloves garlic
2 cups chicken broth
3/4-lb. pork loin, cut into chunks
Salt and pepper to taste
1 Tablespoon soy sauce
Pinch of Accent seasoning
1/2 head cabbage, shredded
3 green onions, chopped
3 large carrots, julienned
14 oz. rice stick noodles
Sauté yellow onion and garlic in large pot. In a separate pan, boil chicken broth. Add pork to onion mixture to brown and partially cook, about 10 minutes. Add salt, pepper, soy sauce, and Accent. Add chicken broth and boil for 5 minutes. Add all other ingredients and cook until tender. Serves 4.
PEPPER’S BEAN SOUP
Submitted by Ron Allison
1 lb. kielbasa, cut lengthwise in 1-inch pieces
1 lb. smoked sausage, cut lengthwise in 1-inch pieces
1 lb. large lima beans, dried
2 medium onions, diced
1 ham hock
3 Tablespoons dried parsley
1-1/2 Tablespoons dried celery flakes
1 teaspoon rosemary
1 teaspoon thyme
3/4 teaspoon crushed bay leaf
Salt and pepper to taste
2 Tablespoons Louisiana-style hot sauce
4 jumbo cloves of garlic
Put all ingredients in a large pot and cover with 1 to 2 inches of water. Bring to a boil and simmer, covered, for 6 to 8 hours. Add water as necessary. Serves 6.
JEREMY’S SLUMGULLION
Submitted by Jeremy Allison
1 lb. elbow macaroni
1 lb. lean ground beef
1 onion, chopped
2 cloves garlic
1 (15-oz.) can tomato sauce
Salt and pepper to taste
Cook macaroni until tender, rinse, and drain. Sauté onion, garlic, and ground beef until beef is browned and crumbly. Add tomato sauce and simmer about 10 to 12 minutes until beef is cooked through. Combine beef mixture with macaroni and season with salt and pepper. Serves 6.
BEEF BURGUNDY
Submitted by Pat Diener
2 lbs. beef chuck or round
2 Tablespoons flour
Salt and pepper
2 Tablespoons olive oil
1 cup chopped lean bacon
2 onions, chopped
5 carrots
1 clove garlic, crushed
1 Tablespoon tomato paste
1/4 cup red wine
1 cup beef broth or bouillon
1 cup sliced mushrooms
Preheat oven to 350°. Cut meat in 2-inch cubes and dredge in flour mixed with a pinch of salt and pepper. Heat oil and sauté meat until well-browned and remove to casserole. Sauté bacon and add onions, carrots, and garlic. Cook until onions begin to brown. Put bacon and vegetables in casserole with meat. Stir remaining flour into fat left in skillet and cook until it begins to brown. Add tomato paste, wine, and broth. Stir until boiling. Pour over meat and vegetables. Cover and bake about three hours. Add mushrooms and continue baking an additional 20 minutes. Stir and serve. Serves 6-8.
WEST END DIP
Submitted by Bo Ricketts
8 oz. cream cheese, softened
1 small onion, chopped fine
1 teaspoon garlic powder
1/2 bottle chili sauce
Combine all ingredients and serve with chips, crackers, or cut vegetables.
Coming Next Month: Breaking Bread
