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Boiled Peanuts

On the snacking menu for tonight – Boiled Peanuts!

Boiled peanuts are definitely one of those things that get really mixed results when you mention them. “What are boiled peanuts?” “That sounds gross…” “Yum! If you are from the South, you’ve likely had had boiled peanuts. If you are from the South and haven’t had boiled peanuts, please mail your Southern card to… I’m just kidding.

Seriously though, if you are from the South, even if you haven’t tried boiled peanuts, you HAVE seen the roadside stand with the guy sitting next to a half barrel or converted beer keg sitting over a low burning fire filled with boiled peanuts. You buy some, and the guy ladles out your peanuts into a styrofoam cup. I mentioned the ladle. The ladle used to get the peanuts is something to watch out for as your purchase is being prepared. It’s almost always a jerry-rigged device with holes drilled in so the water from the barrel or keg can drain as they get your boiled peanuts.

Oh, definitely strike up a conversation with the person at the stand. For me, half the fun of the drive to wherever it is I’m going is stopping to get some boiled peanuts and chatting with the person at the stand. You may also buy some fresh fruit, produce, and / or BBQ as well before you continue on your way.

If you’ve never tried boiled peanuts, I hope the next time you plan to have people over for a game or the holidays you will make a batch of boiled peanuts for your guests to snack on.

Boiled Peanuts

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By Patrick Dulmage Serves: unknown
Prep Time: 5 minutes Cooking Time: 8-9 hrs Total Time: 8-9 hrs

Boiled Peanuts

Ingredients

  • bag of green peanuts
  • Kosher Salt
  • Filtered / Bottled Water (tap water has chlorine and other chemicals that don't taste so great)

Instructions

1

Spread out the peanuts from the bag and remove any rotten or moldy peanuts

2

Fill a crockpot about 3/4 full with peanuts

3

Pour in enough water in to the crockpot that the peanuts begin to float and then pour some more. The water will evaporate, so I fill it as high as I can but still able to close the lid

4

Pour in 4 palm-fulls of Kosher salt and stir it in. If you have never made them before, start with 3 palm-fulls if you are nervous they will be too salty

5

Set the crockpot on high for 4 hrs.

6

Once the 4 hrs are up, lower the temperature to low and let it go another 4 - 5 hrs. At the 4 hour mark, taste a few to see if they are the consistency you want. I like mine with a little bite to them... too mushy and you can't get them out of the shell.

7

Once finished, cut the heat, drain, and transfer to another container.

8

Serve hot

Notes

They are great hot, warm, or even cold. They store well in the fridge a few days, if they last that long. You can add flavorings too. You can add some sliced jalapeno, or hatch chilies, or Old Bay Seasoning. When I've done Old Bay, I'll add two spoonfuls (like a cereal spoon) of the Old Bay at the beginning with the salt

Side Dishes/ Vegetarian

Scalloped Potatoes au Gratin with Smoked Gouda and Cheddar Cheese

On the menu tonight – Scalloped Potatoes au Gratin!

I’ve seen so many pictures of Scalloped Potato dishes that I decided to make it. This isn’t a difficult dish to make, but it looks awesome – especially if you take the time to arrange the potato slices neatly. I didn’t have the time to arrange the slices in any particular shape this time.

The trick to this dish is getting the slices the same thickness. Take the help from your food processor or box grater to get perfectly uniform slices – about 1/8″. From there, all you have to do is add the cream and other ingredients to a large pan and cook the potatoes about 15 -18 minutes. Then, transfer the ingredients to your baking dish and bake. That’s it!

So, the next time you are serving potatoes, consider making them a little fancy and try my Scalloped Potatoes!

Scalloped Potatoes au Gratin with Smoked Gouda and Cheddar Cheese

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side dishes
By Patrick Dulmage Serves: 12
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes

Scalloped Potatoes au Gratin with Smoked Gouda and Cheddar Cheese

Ingredients

  • 2 1/2 - 3 lbs Russet or Yukon Gold Potatoes, sliced about 1/8" thick
  • 1 onion, finely chopped
  • 2 cups heavy cream
  • 1 Tbsp chicken bouillon powder
  • 1 Tbsp butter
  • 2 garlic cloves, minced
  • 1/2 tsp nutmeg
  • 1 tsp thyme (2 tsp if using fresh)
  • 1/2 - 3/4 cup Smoked Gouda cheese
  • 1/2 - 3/4 cup Cheddar cheese

Instructions

1

Pre-heat oven to 375 degrees

2

In a large pan, over medium high heat, add the butter and onions. Cook about 5 minutes

3

Add the garlic, and cook another minute or two, lower the temp to medium, then add the heavy cream (don't let the cream burn, keep stirring and lower the temp more if needed)

4

Add the thyme, nutmeg, chicken bouillon powder, and potatoes. Cook about 15 minutes until the potato slices are fork tender

5

Transfer to a 9x9 baking dish and cover with the grated cheese

6

Bake about 15 minutes or until the cheese is slightly golden brown on top and the cheese is bubbly

7

Pull from oven and let rest at least 5 - 10 minutes before serving

Casserole/ Seafood/ Vegetarian

Lobster Mac and Cheese with Smoked Gouda

On the menu tonight – Lobster Mac and Cheese!

We’ve all made Mac and Cheese, right? So, this time, I wanted to make it special – like going to an expensive steak house special. So, I used smoked Gouda cheese and lobster as a nod to the lobster mac and cheese I always see when I’m out.

While I used smoked Gouda cheese, you could also use Gruyere or any other cheese you like. I think next time, I may use a mix of Smoked Gouda and Gruyere.

It comes together quickly, so have all your ingredients ready to go before you start cooking. When you start adding liquid to the roux, do it slowly and make sure you work out any lumps as you go. One other tip, take the time to toast the panko in butter. That extra crunch the panko brings is a great tasty texture.

I hope the next time you make mac and cheese, you try my version. It’s SO GOOD!

Lobster Mac and Cheese

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By Patrick Dulmage Serves: 8-10
Prep Time: 15 minutes Cooking Time: 1 hour 10 minutes Total Time: 1 hour 25 minutes

Lobster Mac and Cheese

Ingredients

  • 1 lb Pasta shells / elbow macaroni / Cavatappi - your choice
  • 1 quart whole milk
  • 1 stick butter, divided
  • 4 cups cheese, grated - your choice of smoked Gouda, Gruyere, or good ole Velveeta (since it's Lobster mac and cheese, I went fancier on the cheese)
  • 2 cups sharp cheddar, grated
  • 1/2 - 1 1/2 lbs lobster meat, cooked
  • 1/2 cup flour
  • 1/2-1 tsp ground nutmeg
  • 1 - 1 1/2 cups Panko bread crumbs
  • 1/2 tsp freshly ground pepper
  • Kosher salt to taste

Instructions

1

Pre-heat the oven to 350 degrees

2

Bring a large pot of salted water to a boil and cook pasta according to pkg instructions

3

Heat the milk in a small pot over low heat - don't let it burn

4

In a medium skillet, toast the Panko with 2 Tbsp of butter and set aside

5

In a large pan, melt 6 Tbsp of butter and add the flour for 2-3 minutes over medium heat

6

Slowly pour in the milk and whisk as you go. Work out any lumps as you go and whisk until the sauce thickens

7

Add in the grated cheese and continue stirring

8

Once the cheese is incorporated, cut the heat, and add in the pasta and lobster

9

Season with nutmeg, salt and pepper

10

Top with the toasted Panko

11

Bake until browned on top and the cheese is bubbly - about 30-40 minutes

12

Once finished, pull from the oven and let rest at least 5 minutes

Seafood/ Side Dishes/ Vegetarian

Shrimp Fried Rice

On the menu tonight – Shrimp Fried Rice!

I love fried rice and this version is SO easy to make. While I know how to make rice, I like to take a shortcut when I make fried rice. Whenever we order Chinese food, we never eat all the rice. You can only have plain rice as a side with so many things. SO, what to do? Fried Rice!

Fried Rice… you can go vegetarian – garlic, peas, carrots, and green onion. OR Pescatarian – same as vegetarian and add shrimp. OR you can go Carnivore – same as vegetarian and add your choice of meat. My recommendation would be Spam. Yes – Spam. Spam and pineapple. Today, I went with shrimp for the protein.

When I say this dish comes together quickly, we’re talking about 15 minutes. I mentioned the Chinese food rice, the second shortcut is frozen peas and carrots. Frozen veggies are just as fresh as fresh – they have to be. The veggies are frozen right away after being picked and processed wherever they are grown. Just don’t let them sit in your freezer for 6 months and expect them to taste fresh. They are PERFECT for fried rice. The carrots are already diced way better than you or I are going to dice them and there’s no prep for the peas. So, for prep on this dish all I had to do was smash and finely chop the garlic, measure out the soy sauce, fish sauce, and sesame seed oil.

For the cook, just heat up a large skillet or even a roasting pan, sans the rack, and heat up the oil. Cook the scrambled eggs, remove and let cool. Then add in the shrimp and garlic, cook about 3 minutes. Don’t forget to flip the shrimp so the other side gets to cook. Then, add the peas and carrots, cook an additional 3-5 minutes. Add the rice, soy sauce, fish sauce, and sesame seed oil. Stir to combine and continue stirring to let the rice get a little crispy.

Serve immediately with a little chopped green onion on top. I hope the next time you are in the mood for Fried Rice, I hope you’ll try my Shrimp Fried Rice.

Shrimp Fried Rice

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By Patrick Serves: 8-10
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes

Shrimp Fried Rice

Ingredients

  • 1/4 - 1/2 lb shrimp - deveined
  • 2- 3 cups cooked rice
  • 12 oz pkg frozen peas and carrots
  • 2-3 cloves garlic, minced or smashed and finely chopped
  • 2 eggs, scrambled
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Fish Sauce
  • 1/4 tsp Sesame Seed Oil
  • 1/4 - 1/2 tsp white pepper
  • 1 Tbsp vegetable oil

Instructions

1

Pre-heat large cast iron skillet or roasting pan over medium-high heat (you want some room to groove on this one)

2

Add about 1/2 tsp oil to the pan

3

Add the scrambled eggs and cook to finished - but barely finished and remove from pan. The eggs will get cooked more with the rice later

4

Add the shrimp and garlic and cook about a minute and a half, then flip the shrimp to cook another minute and a half on the other side

5

Add the peas & carrots mix, the rice, fish sauce, soy sauce, and sesame oil, cook another 3-5 minutes

6

Add the white pepper and stir to combine

7

Continue stirring the mixture to let some of the rice get crispy bits

8

It should be ready now... serve immediately and garnish with the chopped green onion

Notes

This same recipe could be tweaked so many ways. As I mentioned the Spam Fried Rice. For that one, you'll want to add some pineapple and bell pepper.

Side Dishes/ Vegetarian

Patrick’s Packed Pickled Jalapeno Peppers and Red Onions

Today, I made a batch of pickled jalapenos and red onions. I bought more jalapenos than I needed and they were starting to look a little sad. Rather than letting them go to waste, I decided to pickle them.

I’ve made pickles before, but this is the first time I’ve pickled jalapenos. Since this is a quick pickle, I didn’t go through the whole process of a water bath and sealing them. There were only 5 peppers, so it wouldn’t have been worth it to go through that whole process.

To do a quick pickle, all you have to do is put the prepared peppers (Audrey and I have a lot of fun coming up with the name), into a clean jar and then pour the prepared brine in to the jar and let sit at least 30 minutes. That’s it! They’ll keep in the fridge about a month, if they last that long.

If you grow peppers, and I suggest you do, try pickling them after your harvest. They go fantastic on or in anything you want add a little spice to. I’ve used these in eggs, on sandwiches, anywhere you’d like a little extra spice.

Patrick's Packed Pickled Jalapenos and Red Onions

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By Patrick Dulmage Serves: 15-20
Prep Time: 5 min Cooking Time: 10 min

Patrick's Packed Pickled Jalapenos and Red Onions

Ingredients

  • 5-6 Jalapeno peppers, sliced into 1/8" thick rounds
  • 1/2 red onion sliced
  • 1 Tbsp Kosher salt
  • 1 tsp coriander seeds
  • 1 tsp whole black pepper corns
  • 2/3 cup vinegar (plain, white wine... whatever suits your fancy)
  • 2/3 cup water

Instructions

1

Combine the water, vinegar, onion, salt, pepper corns, and coriander seeds in a small pot

2

Bring to a boil, then lower to a simmer and cook for about 5 minutes

3

Meanwhile, put the jalapenos in a pint sized canning jar

4

Pour the hot vinegar mixture over the jalapenos and let sit

5

Let the jalapenos cool (as long as overnight), then store in the refrigerator

Casserole/ Seafood/ Vegetarian

Shrimp Tetrazzini

On the menu tonight – Shrimp Tetrazinni!

When I made the Turkey Tetrazzini recently, I was raving about how good it was to my wife. Since she doesn’t eat meat, I was telling her I could make a seafood version with shrimp. That was a couple of weeks ago and last night she was asking when I planned to make the seafood version. So THAT is what I’m making tonight.

Since I used shrimp instead of turkey, I made a few changes to this dish and it turned out really well. I left out the peas and I changed the seasoning a little. Just like the other version, this Shrimp Tetrazzini will feed a crowd. The best part about this dish is how quickly it comes together, especially if you buy the shrimp pre-shelled and without tails.

I hope you will try my version of Shrimp Tetrazinni and let me know how it turns out.

Shrimp Tetrazinni

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By Patrick Dulmage Serves: 12
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes

Shrimp Tetrazinni

Ingredients

  • 1 lb angel hair pasta / spaghetti
  • Kosher Salt and freshly ground black pepper
  • 1 stick butter (8 Tbsp)
  • 1 lb cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 shallot, finely chopped
  • ¼ tsp red pepper flakes
  • 2 tsp Chef Paul’s Fish seasoning
  • 1 cup white wine
  • ¼ cup flour
  • 1 cup heavy cream
  • 1 8 oz pkg cream cheese, cut into cubes
  • 2 cups chicken/vegetable stock
  • Juice of 1 lemon
  • 1 cup freshly grated Parmesan cheese
  • 1 cup Monterey Jack cheese, grated
  • 1 cup panko
  • 1 lb peeled and deveined large shrimp, tails removed
  • ¼ cup parsley, finely chopped

Instructions

1

Pre-heat oven to 350

2

Bring a pot of water to a boil

3

Cook pasta to al dente

4

In another large pot, pre-heat over medium heat

5

Add the butter and garlic, let cook a minute or two

6

Add the mushrooms, shallot, and red pepper flakes, season with salt and pepper

7

Add the white wine and reduce by about half

8

Sprinkle in the flour and stir

9

Add the lemon juice and broth, continue to stir

10

Add the cream cheese, continue stirring until sauce thickens

11

Add the Monterey jack and half the Parmesan cheese

12

Taste and season with salt and pepper if needed

13

Add the cooked spaghetti, stir to combine

14

Add the spaghetti mixture to a 13x9 baking dish

15

In a mixing bowl, add the melted butter, minced garlic, 1 tsp of the Chef Paul's seasoning, shrimp, stir to coat the shrimp

16

Top the spaghetti with the shrimp, mix them in if needed but leave a lot on top

17

Season with the other tsp of Chef Paul’s Fish Seasoning

18

In a mixing bowl, add the panko, melted butter, ½ the parsley, stir to combine

19

Top the shrimp with the panko mixture

20

Bake for about 15 minutes until the shrimp are opaque

21

Let rest for 5-10 minutes before serving

Casserole/ Thanksgiving/ Vegetarian

Vegetarian Shepherd’s Pie with Mushrooms and Butternut Squash

On the Menu Tonight – Vegetarian Shepherd’s Pie!

For Thanksgiving dinner, I always make the standard turkey, ham, and some side dishes, but Audrey doesn’t eat meat. I wanted to make her a special dish as well, so we agreed on Shepherd’s Pie, a vegetarian version.

This dish is so hearty and delicious! It’s packed with two different kinds of mushrooms, parsnips, onions, butternut squash… SO many things and then topped with the most delicious mashed potatoes.

Often times when I’ve had shepherd’s pie, the mashed potatoes taste like they were an afterthought… “oh yeah! We need to put some mashed potatoes on top….” Not in this dish. I took the time to make classic mashed potatoes you would be proud to serve on their own.

The shepherd’s pie was so good, we decided to try it for breakfast. I heated a plate in the microwave and while that was going, I fried a couple of eggs. WOW! OMG, it was SO good! This picture almost didn’t happen, that’s how good it was.

Shepherds Pie with egg

While I made this for Thanksgiving, it would be great anytime of the year. Don’t let the vegetarian bit in the title turn you off. There is plenty of flavor in this dish and you won’t be left wanting to go back for anything other than seconds! I hope you will try my vegetarian shepherd’s pie.

Vegetarian Shepherd's Pie

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By Patrick Dulmage Serves: 12
Prep Time: 35 minutes Cooking Time: 35 minutes Total Time: 1 hour 10 minutes

Vegetarian Shepherd's Pie

Ingredients

  • 4 Tbsp vegetable oil, divided
  • 1/2 lb shiitake mushrooms, torn into large pieces
  • 1/2 lb cremini mushrooms, chopped
  • 1 large onion, diced
  • 2 celery stalks, finely diced
  • 2 parsnips, diced into 3/4-inch pieces
  • 1 small butternut squash, peeled and chopped into 1-inch pieces
  • 6 cloves garlic, minced
  • 1 Tbsp double concentrated tomato paste
  • 1 Tbsp white miso paste
  • 1/2 cup red wine
  • 1 cup dry green lentils, rinsed
  • 2 Tbsp flour
  • 4 cup vegetable stock
  • Kosher salt
  • Freshly ground black pepper
  • For the Mashed Potatoes:
  • 2-2.5 lbs Yukon Gold Potatoes
  • 4-6 Tbsp of butter
  • 1 cup sour cream
  • 1/4-1/2 cup of milk, warmed
  • 3-6 Tbsp of cream cheese
  • Kosher Salt
  • Freshly ground black pepper
  • 1 or 2 chives, finely chopped (greens only please, save the white part for another dish)

Instructions

1

Start with the mashed potatoes

2

Prepare a large pot of water on the stove, but don't turn it on yet

3

Peel the potatoes and cut them to relatively equal size - I go for quarters. Don't cut them too small, but you want them to cook evenly

4

As you cut the potatoes, add them to the pot so they don't oxidize

5

Once you have them all in the pot, THEN turn it on high and bring to a boil

6

As the water is boiling, add a couple of tablespoons of salt, like you would when cooking pasta

7

After about 8-10 minutes, test if you can easily pierce the potato with a knife or fork (depending on your application, you may WANT them to be al dente. If you are putting the mashed potatoes on a shepherds pie as an example

8

Once cooked to your liking, drain in a colander

9

Add the butter to the pot along with the milk, then add the potatoes back to the pot and begin mashing. If you are going to use a ricer, have a large bowl ready and start ricing.

10

Add the cream cheese and mix that in along with your first bit of salt and pepper

11

Taste and adjust seasoning

12

Cover and set aside so you can start on the filling

13

Pre-heat the oven to 350 degrees

14

In a large heavy bottomed pot over medium-high heat, heat 2 tablespoon oil

15

Add mushrooms and cook until deeply brown, remove from skillet

16

Lower heat to medium and add remaining oil

17

Add onion, celery, parsnips, and butternut squash, cook until starting to become browned, about 12 minutes

18

Stir in tomato paste and garlic, stirring often, about 2 minutes

19

Stir in miso paste, immediately deglaze with wine, and cook 1 minute more

20

Add the mushrooms back in and stir in the lentils

21

Sprinkle in the flour and stir until well incorporated

22

Add the vegetable stock

23

Season with salt and pepper

24

Bring to a simmer and cook until the lentils are al dente, about 15 minutes

25

Assembly:

26

Add the veggie mixture to a 13x9 baking dish

27

Carefully spread the mashed potatoes on top

28

Bake for about 35 minutes. You want the mashed potatoes to have some golden brown points on top

29

If the potatoes aren't browned after 35-40 minutes, feel free to use the broiler to get the look you want

30

After baking, cover and let it rest at least 15-20 minutes

Notes

You could easily take this dish vegan by using vegan butter and omitting the cream cheese and milk

Casserole/ Side Dishes/ Thanksgiving/ Vegetarian

Corn Casserole with Cheddar Cheese

On the menu tonight, Corn Casserole!

I remember having this a LONG time ago and loving it. SO, I decided to add it to my Thanksgiving menu this year.

Rather than doing a cooking marathon on Thanksgiving day, I’m trying to get a few dishes made the night before that will heat up nicely. This corn casserole will definitely keep tonight and heat up well the next day.

One of the things I love about this dish, besides being delicious, is how quick it comes together. Dump the ingredients in the bowl, mix it together, and bake it. 30 minutes later, you have a DELICIOUS Corn Casserole!

If you are looking for a new side dish for Thanksgiving, or any night, try this Corn Casserole!

Corn Casserole

Corn Casserole

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Corn Casserole

Ingredients

  • 1 cup corn meal (I used white corn meal but yellow is fine too)
  • 1 can whole corn, drained
  • 1 can creamed corn
  • 1 cup sour cream
  • 1 egg, beaten
  • 2 tsp baking soda
  • 1/4 cup chives, chopped
  • 1/4 cup sugar
  • 1 1/2 cups cheddar cheese, grated
  • 6 Tbsp melted butter
  • 1 1/2 tsp Kosher salt
  • 2 tsp fresh ground black pepper

Instructions

1

Pre-heat oven to 350 degrees

2

In a large mixing bowl, add all the ingredients and gently mix thoroughly

3

Add to a 2 quart baking dish, or divide into smaller, individual baking dishes (If you do this, check them sooner as they will cook faster)

4

Bake for about 30 minutes, the top should be golden brown

5

Once finished, remove and let rest at least 15 minutes

Notes

Whatever vessel you use to bake this casserole, leave room at the top as it WILL rise. To avoid spillover messes, you can put the baking dish(es) on a baking sheet.

Vegetarian

Baked Feta Cheese Pasta made with Bucatini

On the menu tonight – Baked Feta Pasta!

Going through the fridge, I was trying to figure out what to do a block of feta cheese. I stumbled upon this recipe and knew I had to make it – I’m glad that I did, it is SO good!

There aren’t that many ingredients, olive oil, feta cheese (of course), cherry tomatoes, pasta, basil and a few spices. That said, use good ingredients because there is nowhere to hide regarding flavor.

In addition to being delicious, it doesn’t take very long to make, 45 minutes. After seasoning the tomatoes with olive oil, salt, and pepper, put them in the oven for 30 minutes. After the time is up, I flipped the feta, added some red pepper flakes and put it back in the oven for another 15 minutes. Once the time is up, serve and garnish with basil.

I hope the next time you aren’t sure what to make, try this quick, inexpensive, delicious, and vegetarian meal. Let me know how your version turns out.

Baked Feta Bucatini

Baked Feta Cheese Pasta made with Bucatini

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By Patrick Dulmage Serves: 6-8
Cooking Time: 45 minutes

Baked Feta Cheese Pasta made with Bucatini

Ingredients

  • 10 oz. Pasta - I used Bucatini, but you could use rigatoni, elbow macaroni... your choice
  • 1 block Feta cheese, about 1 lb. (my package literally said random weight LOL)
  • 2 pints cherry tomatoes
  • 1/2 cup olive oil
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil, chiffonade or hand ripped
  • 1-2 tsp crushed red pepper flakes
  • Kosher Salt
  • Freshly ground pepper

Instructions

1

Pre-heat the oven to 400 degrees

2

In a 3 quart baking dish, add the olive oil, tomatoes, salt and pepper, then toss to fully coat the tomatoes

3

Add the block of Feta

4

Put the baking dish with tomatoes in the oven and bake for 30 minutes

5

While the tomatoes are baking chiffonade the basil and start the water boiling

6

After 30 minutes, raise the temperature of the oven to 450 degrees, turn the block of feta over, and add the crushed red pepper

7

Bake for an additional 15 minutes and drop the pasta (cooked according to pkg instructions)

8

When you pull the dish from the oven, add the minced garlic, gently mash the tomatoes and feta cheese while mixing together

9

Add the cooked pasta and thoroughly coat the pasta

10

Garnish with the basil and serve

Notes

Take note of the cooking time for the pasta you choose as it will determine when you put it in the boiling water.

Casserole/ Vegetarian

Haluski – Fried Cabbage, Onions, and Pasta

On the Menu tonight – Haluski!

What in the world is Haluski? It is a traditional Polish dish made of cabbage, onions, and egg noodles. In my version, I used farfalle (bow-tie) pasta because it’s prettier.

The last time I made this was during Christmas time a few years ago. My brother suggested we make something different for Christmas dinner. We decided on a Polish theme since our grand parents were of Eastern European decent. The only Polish dish I’d made was Stuffed Cabbage. After some research, I decided to make Haluski. It was FANTASTIC!

Now that it’s getting cold, I decided to make it again. Now, I’m sharing the recipe with you. Two tips – 1) Good butter and lots of it. 2) Lots of freshly ground pepper. Don’t use the pre-ground pepper for this dish.

There are only a few ingredients, so use the best you can find. All the ingredients are pretty inexpensive too, a head of cabbage, an onion, a pound of pasta, salt and pepper. You can feed a crowd for less money than you would spend on one fast meal.

I hope that you will try this dish. Let me know how your version turns out.

Haluski - Fried Cabbage, Onions, and Pasta

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By Patrick Dulmage Serves: 10-12
Prep Time: 15 minutes Cooking Time: 45 minutes Total Time: 1 hour

Haluski - Fried Cabbage, Onions, and Pasta

Ingredients

  • 1 Head of cabbage, chopped to bite-sized pieces
  • 1 Large onion
  • 1 clove of garlic, finely chopped or minced
  • 1 stick of butter
  • 1 lb farfalle (bow tie) pasta
  • Kosher salt and freshly ground pepper to taste

Instructions

1

Pre-heat oven to 300 degrees

2

In a large Dutch oven, pre-heat over medium heat

3

Add 1/2 stick of butter, then

4

Add the diced onion and cook 3-5 minutes, until translucent

5

Add the garlic and cook an additional minute

6

Add the chopped cabbage, the other half stick of butter, and continue to cook about 10-15 minutes - long enough to soften the cabbage

7

Season with salt and freshly ground pepper

8

While the cabbage is cooking, bring a pot of water to a boil

9

Heavily season the boiling water with Kosher salt and add the pasta

10

Cook the pasta to package directions and set aside

11

Once the cabbage is cooked, add it and the pasta to a 13x9 casserole dish

12

Mix the pasta, cabbage, and onions together. Taste and add salt and pepper if necessary

13

Bake for 30 minutes until you see golden brown bits on top