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patrickdulmage

Beef

Hamburgers with Cheese and Onions

On The Menu Tonight – Hamburgers! Tonight, I fired up the grill and grilled a fantastic burger. A burger doesn’t have to be boring. Check out my recipe to see how I elevated the humble hamburger to a plate of deliciousness. I hope the next time you fire up your grill that you will try this recipe and let me know what you think.

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Hamburger with Cheese

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Beef – American
By Patrick Dulmage – Serves: 4
Prep Time: 15 minutes – Cooking Time: 10 minutes – Total Time: 25 minutes

Hamburger with Cheese

Ingredients

  • 1 lb ground beef (grass-fed if possible)
  • ½ Vidalia onion
  • BBQ Sauce – whatever your favorite is.
  • 3-4 shakes of Worcestershire sauce
  • Salt
  • Pepper
  • American cheese (or your choice)

Instructions

1

Put the ground beef in a large bowl and let it come to room temperature.

2

Pre-heat a skillet. Finely chop the onion and cook until tender. You could keep going and lightly brown the onions – either way is really good. Once cooked, put the onions in a bowl or somewhere they can cool.

3

Put a good squirt or two of your favorite BBQ sauce in the bowl with the hamburger meat.

4

Add 3-4 shakes of Worcestershire sauce. Then add salt and pepper to taste.

5

Add the cooled onions and gently mix all the ingredients together.

6

Divide the hamburger mixture into 4 patties and set aside.

7

Light your grill or pre-heat a cast iron skillet.

8

Once hot, gently place the patties on grill and don’t touch them. Don’t smash them. Leave them alone for at least 3-4 minutes. If you can gently nudge the burger without it falling apart, flip it. Try to put the burger down on a different spot on the grill or pan. Cook for another 2-3 minutes.

9

While the burgers cook, get your buns and accoutrements ready. I like to slice an onion and grill it with the burgers.

January 3, 2020 By
Wild Game

Venison Stroganoff

On The Menu Tonight – Venison Stroganoff! A friend of mine graciously offered me some venison. Since I don’t get a lot of venison, I wanted to make sure to cook it properly. After a bunch of research, I came up with this recipe. It turned out really well if I say so myself! I brought some to my friend who gave me the meat and he enjoyed it very much. If you have the chance to get some venison, I hope that you’ll try this recipe and let me know how it turned out.

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Venison Stroganoff

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Wild Game
By Patrick Dulmage – Serves: 4-6
Prep Time: 20 minutes – Cooking Time: 1.5 hours – Total Time: 1 hour 50 minutes

Venison Stroganoff

Ingredients

  • 1 lb venison cut into cubes
  • 2 cans condensed cream of mushroom soup
  • 1 onion, chopped
  • 1 package (16 oz) uncooked egg noodles
  • Garlic powder, Salt & Pepper to taste
  • 1 container (8 oz) sour cream
  • 4-8 oz of button or cremini mushrooms
  • ½ - 1 cup beef or venison stock
  • Parsley, chopped for garnish

Instructions

1

Put on your pot of water for the noodles.

2

Season venison with salt, pepper, and garlic powder.

3

Cook’s note, bring your meat to room temp before you cook it.

4

Sauté onion and mushrooms over medium-high heat until onions are translucent.

5

Add the venison and brown on each side. Don’t overcook the venison… when it looks like medium rare it’s done.

6

Add the beef / venison stock as well as the soup and reduce heat to low and simmer.

7

Your water should be boiling or close by now. Drop the noodles into salted water and cook according to package.

8

Stir in the sour cream and a little of the chopped parsley to the venison mixture as the noodles finish cooking.

9

Drain the noodles, put in serving dish/bowl and pour the venison mixture over the noodles.

10

Garnish with the parsley and enjoy!

January 3, 2020 By
Chicken/ Soup

Thai Coconut Chicken Soup

On The Menu Tonight – Thai Coconut Chicken Soup! After going to lunch at a local Thai place, I was inspired to make my own version of the soup I had. It was delicious! After searching a bunch of recipes and making my own version, I think it turned out pretty well. Try my recipe and let me know what you think.

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Thai Coconut Chicken Soup

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Chicken – Thai
By Patrick Dulmage – Serves: 4-6
Prep Time: 15 minutes – Cooking Time: 45 minutes – Total Time: 1 hour

Thai Coconut Chicken Soup

Ingredients

  • 2 quarts broth – 1 quart vegetable stock and 1 quart coconut broth. You could substitute chicken broth as well.
  • 1 stalk lemongrass
  • 3 inch piece ginger root, peeled and cut into 1 inch pieces
  • 1 shallot, diced
  • 1 jalapeno pepper seeded and halved. If you want to bring more heat, leave the seeds. If you want even more heat, add or substitute hotter peppers.
  • 3 limes halved
  • 1 lb boneless chicken thighs cubed
  • 1 14.5 oz can coconut milk
  • 3 cups Cremini or Button mushrooms, quartered (cut to bite size pieces)
  • 1 red bell pepper, diced
  • 1 parsnip, peeled and cut into ¼ inch coins
  • 1 carrot, peeled and cut into ¼ inch coins
  • 1 tsp salt
  • Pepper to taste
  • 1 green onion, finely chopped
  • 1 tbsp fresh cilantro, finely chopped

Instructions

1

In a large pot, bring the broth, lemongrass, ginger, shallot, jalapeno, and the lime halves to a boil.

2

Reduce heat to medium and simmer for about 15 minutes.

3

Strain the mixture and return to the pot. Add the chicken, coconut milk, mushrooms, bell pepper, parsnip, carrot, and salt to the pot.

4

Cook on medium-high heat until the root vegetables are tender and the chicken is cooked through, about 25-30 minutes.

5

Ladle the soup into bowls and garnish with the cilantro.

Notes

Variations include substituting the chicken with shrimp and/or scallops.

January 3, 2020 By
Vegetarian

Spinach and Tomato Frittata

On The Menu Tonight – Spinach and Tomato Frittata! Tonight, I felt like having something a little lighter. Added bonus, it doesn’t take too long to make! If you have a cast iron skillet, I would recommend it for this dish. Try out the recipe as listed below or alter it to make it your own. Either way, let me know how it turned out.

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Spinach and Tomato Frittata

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Vegetarian – Italian
By Patrick Dulmage – Serves: 4-6
Prep Time: 10 minutes – Cooking Time: 10 minutes – Total Time: 20 minutes

Spinach and Tomato Frittata

Ingredients

  • 6-8 eggs, beaten
  • ½ teaspoon salt
  • Pepper to taste
  • ½ onion, diced
  • 1 cup diced and seeded tomato, plus a few slices for topping
  • 9 ounces baby spinach, rough chop
  • Zest and juice of 1/4 lemon
  • 2 tbsp clarified butter

Instructions

1

Set broiler to 500 degrees and heat an oven-safe pan (this would be a great time to use your cast iron skillet) on medium heat. Have your oven rack set between 4-6 inches from the broiler.

2

Whisk the eggs in a large mixing bowl, then add the salt and pepper.

3

Once the pan is up to heat, add the clarified butter and the diced onion and the diced tomato.

4

Cook until the onions are translucent, about three minutes. Add the spinach and let it wilt for about a minute.

5

Add the eggs to the pan and fold in the vegetables but don’t scramble the eggs – let them set up on the bottom and sides of the pan. It should take about 3-4 minutes. If your pan is too hot, the eggs will burn, so watch your temp. When the eggs still look wet on top but you can tell they are cooking through, turn off the heat on the stove.

6

Put the sliced tomato on the top of the semi-cooked eggs along with the lemon juice and zest.

7

Transfer the pan to the broiler and let it cook 3-4 minutes or until the top is golden brown. When it’s finished cooking slice and serve. It could also be served at room temperature for a picnic.

Notes

Variations could include adding / substituting mushrooms or topping with some grated Parmesan cheese.

January 3, 2020 By
Side Dishes

Traditional Cornbread

On the menu tonight – Cornbread! I’m trying my hand at making some southern staples. It doesn’t get much more southern than cornbread. I like mine a little on the sweet side and never dry. This version turned out really well. Try making your own version and let me know how it turned out.

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Cornbread

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Side Dishes – Southern
By Patrick Dulmage – Serves: 8
Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

My version of a good southern cornbread.

Ingredients

  • 1 cup AP Flour
  • 1 cup cornmeal
  • 1 teaspoon kosher salt
  • 3-4 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • 2 eggs
  • 1 cup creamed corn
  • 2 tablespoons canola oil

Instructions

1

Preheat oven to 425 degrees.

2

Place cast iron skillet in the oven.

3

In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk thoroughly.

4

In another bowl, combine the buttermilk, eggs, oil, and creamed corn. Whisk to combine ingredients. Add the wet ingredients to the dry and whisk to combine. If the mixture won’t pour, add a little more buttermilk. Exact amount will depend… you’ll know.

5

Pull the skillet from the oven, add about two tablespoons of canola oil (bacon grease would be great too) to the pan and swirl. Then, pour your batter into the skillet. Bake until the cornbread is golden brown – about 20 minutes. You can test with a toothpick. If the inserted toothpick comes out clean – it’s done. Enjoy!

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January 3, 2020 By
Beef/ Pork

Stuffed Cabbage

I love stuffed cabbage any time of the year but especially in the winter! After years of making Grandma’s version – which is delicious, I made a few tweaks. My version turned out pretty well. My Nana used three meats, beef, pork, and veal. I used beef and pork.

I hope you will try my version and let me know what you think.

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Stuffed Cabbage

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Beef – Polish
By Patrick Dulmage – Serves: 12
Prep Time: 30 minutes – Cooking Time: 1 hour – Total Time: 1 hour 30 minutes

Great stuffed cabbage recipe.

Ingredients

  • 1 large head cabbage
  • Sauce:
  • 3 tbsp olive oil
  • 1 ½ diced/chopped onion (medium sized onions)
  • 2 (28 ounce) cans crushed tomatoes and their juice (San Marzano tomatoes please)
  • ¼ - ½ cup red wine vinegar
  • 1 ½ tsp kosher salt
  • 1 tsp oregano
  • ½ - 1 tsp crushed red pepper
  • ¼ tsp ground nutmeg
  • 1 – 2 tbsp parsley
  • Filling:
  • 1 lb grass-fed ground beef
  • 1 lb ground pork
  • 2 cloves minced garlic
  • 3 large eggs, lightly beaten
  • ¼ - ½ cup parmesan cheese
  • 1 cup cooked white rice (leftover rice from Chinese takeout works great)
  • 1 ½ tsp kosher salt
  • 1 tsp black pepper
  • ¼ tsp ground nutmeg
  • 1 – 2 tbsp parsley
  • 1-2 tsp oregano

Instructions

1

Prepare cabbage – core the head of cabbage, then boil for approximately 15-20 minutes. Remove from water and let cool.

2

Prepare the filling – combine the beef, pork, parmesan, eggs, and rice to a large bowl along with the garlic, nutmeg, salt and pepper. Gently mix with your hands until the meats and other ingredients are thoroughly combined. Let the mixture rest covered in refrigerator for at least 30 minutes or up to one day. Note that when it is time to cook the mixture it is best to allow time for it to come to room temperature.

3

Prepare the sauce – Heat your pan to medium to med-high heat with olive oil. When you see the oil shimmer, it’s time to add the onion and a little salt. Cook for about 8 minutes or translucent. Add the tomatoes and garlic along with the brown sugar, crushed red pepper, red wine vinegar, salt and pepper. Bring the sauce to a boil, then reduce heat to a low simmer for 30 minutes. Take about a half cup of the sauce and mix in with the filling.

4

Assembly time – Gently pull the cabbage leaves from the head of cabbage to leave the leaves fully intact. Spoon approximately 4 oz. of mixture into a large leaf and roll it up similar to a burrito. Place in the pot, seam side down.

5

Your pot should be prepared with a few spoonfuls of your sauce. As you get toward the center of the cabbage, the leaves get smaller. Use two over-lapping leaves if need to complete a roll. Place the rolls cabbage into the bed of the pot. Depending on the type of pot you use, you may ended up stacking the rolls in the pot. If that is the case alternate sauce, roll, then more sauce, another roll, and so on.

6

Once finished, pour any remaining sauce over the rolls. Bake covered in tin foil at 350 for 45 minutes to an hour. After the timer goes off, remove from oven and let rest about 10 minutes.

Notes

A little sour cream on the side is a nice addition. Pro Tip: Put some foil or something else under the pot you’re cooking in just in case some of the sauce bubbles over.

January 1, 2020 By
Desserts

Bourbon Pecan Pie

On The Menu Tonight – Bourbon Pecan Pie! My first attempt at making Pecan Pie. I swear I’m not a baker. I tried making pie because my wife needed to bring a dessert for a party at work. Since I hadn’t made this before, I requested she bring me home a slice so I could try it. Before I go on, let me say that I don’t usually test recipes on other people. 99 times out of a hundred, if you are eating my food I’ve made it before and I know it’s good – according to me. 🙂 When Audrey came home she said the pie was a big hit. She went on to say one of the people said it was the best Pecan Pie he’s had and he called himself a Pecan Pie aficionado. When I tried it, I had to agree that it was an excellent piece of pie. The only thing I could have added to make it better would be some ice cream. I hope that you’ll try this recipe and let me know what you think.

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Bourbon Pecan Pie

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Desserts – Southern
By Patrick – Serves: 8
Prep Time: 15 minutes – Cooking Time: 1 hour – Total Time: 1 hour 15 minutes

Patrick's Famous Bourbon Pecan Pie..

Ingredients

  • Pie Crust:
  • I cheated and used Marie Calendar’s pie crust.
  • Filling:
  • 1 Cup brown sugar
  • ½ teaspoon salt
  • 1 Cup corn syrup dark (you could use light too)
  • 5 tablespoons melted butter (unsalted)
  • 1 teaspoon vanilla
  • 2 tablespoons bourbon
  • 3 whole eggs beaten
  • 1 cup chopped pecans
  • About another cup un-chopped pecans for garnish

Instructions

1

Pre-heat oven to 375.

2

Rough chop 1 cup of the pecans.

3

Whisk the corn syrup, brown sugar, salt, melted butter, vanilla, and bourbon in a mixing bowl.

4

Beat the eggs in another bowl, then whisk into the corn syrup mixture.

5

Put some pecans in the bottom of your prepared pie crust, then pour the filling into the crust.

6

Put more pecans on top in a decorative pattern. Another option is cook the pie 20-25 minutes, remove and add the pecans in a decorative pattern and cover pie with tin foil to protect the crust from burning.

7

Return to oven for an additional 30-35 minutes. Test with a knife inserted to center of pie. It should come out clean. Total cook time between 40-50 minutes.

8

Serve with whipped cream or ice cream.

January 1, 2020 By