Kale with Pork
A Potts house favorite. Serves 5-6 adults, serve with cornbread or over slices of polenta.
2 lbs shredded kale (chop in really thin strips, or use food processor)
1 large smoked ham hock
4 cups water
Place hock into a generous stock pot. Cover with kale and water. Bring to a boil, then simmer over low heat (just bubbling) for 4 hours.
Braised Sirloin Tips over Rice
Serves 5-6 adults
2 tablespoons fat or oil
2 pounds beef sirloin steak, cut in 1″ cubes
1/4 cup of flour
1 1/2 cups broth
1/3 cup red wine
2 tablespoons soy sauce
1 clove garlic, minced
Borscht
This recipe makes quite a lot, and freezes well.
4 large onions quartered
2 medium peeled potatoes quartered
4 peeled carrots chopped rough
1/4 head of cabbage chopped rough
5 medium sized beets, well scrubbed and quartered
4 large cloves of garlic
Parsley and/or dill (to taste)
Sour cream (or yogurt) to garnish
Throw it all in a _big_ pot. Fill with enough water, broth or both to just cover vegetables. Bring to a boil, then simmer over low heat for about an hour. Blend with an immersion blender in the pot, or blend in batches in your blender. Should be a very thick soup (similar to split pea). Serve warm or cold, garnish with sour cream and dill.
Fish Burgers
14 oz can of fish (salmon or mackerel are good)
2 eggs
1 small onion, diced
1/4 cup of flour
2 T cornmeal
Drain fish, and discard skin and bones. Toss all ingredients into a food processor, and pulse until well combined. (alternatively, you could mix with a fork by hand) Let stand in refrigerator at least 30 minutes. Mix should be firm. Shape into 4 or 5 patties, fry in a small bit of oil until golden brown on both sides. Serve as you would regular burgers – bun, tomato, et al. You can also shape into patties and freeze between sheets of parchment. Thaw partially in fridge before cooking.
