As you may or may not know, I created a sibling site to Simple Comfort Food simply known as BakedPotatoSkins.com. It is a site dedicated solely to my potato skins recipes. This is one of them. Wisconsin is known for it’s Friday night fish fry. […]
Month: August 2012
You know I am a big fan of pork, right? I’m sure you do. Often times my recipes evolve around bacon, or some variant of pork, and this recipe is right up there with the rest of great pork recipes. It’s liverwurst. I know what you are already thinking. Some strange childhood memory of the smell, or texture, or maybe even taste of liverwurst.
Two words; grow up. I recall when growing up watch my friend Paul graze on liverwurst, or Braunschweiger on crackers for a late afternoon snack. I always thought he was crazy for eating that stuff, but now I realize that Paul was on to something.
Liverwurst, as strange as it sounds is simply delicious. Liverwurst, in a nutshell is pig livers, a ton of great spices, and possibly some onions and other ingredients. I was fortunate enough to make this recipe using Nueske’s smoked liver sausage which has their great, and famous apple wood smoked flavor.
Ingredients: [Print this Recipe]
- 4 tbsp liverwurst, per sandwich
- 1 tbsp dijon mustard, per sandwich
- 1 slice, large marble rye bread, cut in half
- 1/2 slice of Swiss cheese, per sandwich
- Red onion, thinly sliced, to your liking
- 1 pickle slice, per sandwich
Start by smearing the mustard onto your bread. Add a slice of Swiss cheese, then spread on the liver sausage. Top with very thinly sliced red onion, and top with a pickle.
That’s it. Very simple ingredients, however extremely complex flavors. Each bite packs this delight like no other. All worries about liverwurst go down the drain. That smokey, creamy texture is just balanced so well with the spicy mustard, the bite of the red onion, then the pickle that just brings it all back together.
Try this. You will love it, and you might just want more and more of that liver sausage as the week goes on. Enjoy!
My entire family gets a bit giddy when they realize they are having some bao for dinner. Bao can mean a few things, but basically you are dealing with a steamed bun. Stuffed, or not. In my case, bao is initially steamed, then filled with well, whatever your heart desires.
When I first decided to introduce these Chinese steamed buns to my kids, I knew that there would be some hesitation in trying them. But when they first bit into them, they really fell in love. Normally I like to eat these bao filled with pulled pork and lathered in barbecue sauce, but this time around I decided to make a larb bao, and it was dynamite.
Let’s get started.
- 1 order of cooked chicken larb, see recipe
- 1 package of frozen bao, steamed
- fresh cilantro, torn
- Roasted peanuts, roughly chopped
That’s it for this recipe. A simple minced meat Thai dish, simple buns, and fresh herbs, and peanuts. Does life get any better than this?
Steam your buns. They take about 11 minutes. I line some parchment paper in my two-tier steamer. Place as many buns as you can in there, cover, bring to a boil, and steam. Your minced meat mixture should already be cooked, and warmed. Prepare the cilantro and peanuts. You can also use fresh mint if you want. Be creative.
When the buns are done steaming, remove them from the steamer, place in a bowl, and cover with a towel to keep them warm.
To plate, open the bun, spoon in some of the Thai minced meat, add some cilantro and peanuts and you are on your way. I am not kidding when I tell you how awesome the bao is. If you have ever had one, you will most certainly agree. It’s small, it’s light, and it is a bit sweet. Stuff away, and repeat. Go get more bao because it goes quick, and if you have kids like mine, they will be asking for more. It’s that good. Give the bao a shot and let me know what you think. As always, enjoy the recipe.