American Cuisine Archives - Uncle Bill's Kitchen

How to make AMAZING Brussel Sprouts

billk6969 — Wed, 07 Dec 2022 21:18:41 +0000

How to make AMAZING Brussel Sprouts

If you want to know how to make Amazing Brussel sprouts, you have to watch this video!

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The Simple Weeknight Pasta Recipe That Is Impossible To Mess Up

billk6969 — Sat, 29 Oct 2022 18:00:14 +0000

The Simple Weeknight Pasta Recipe That Is Impossible To Mess Up

I was in the mood to make a nice pasta dish for my wife this week. Night was coming fast and I needed something foolproof. I knew she loved alfredo style sauces, so I decided to whip this dish up. The great thing is that it’s super easy. Impossible to mess up.

I hope you all enjoy this Creamy Sausage and Spinach Pasta recipe.

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Cornish Pasty Michigan Style

billk6969 — Sat, 22 Oct 2022 20:06:07 +0000

Cornish Pasty Michigan Style

History of the Pasty

When one thinks of gifts from other cultures that carry with them great historical significance, one usually doesn’t think of food. In the Upper Peninsula of Michigan there is a food delicacy that has gone ethnic to multi-ethnic and finally to regional. To many people in the Upper Peninsula, the pasty is much more than food, it is an identifying cultural mark that gives them their own identity. While it is a source of great pride to this region, the pasty itself, especially its ancient history is shrouded in mystery.

The easiest way to describe a pasty, is a pot pie without the pot. Nobody knows for sure where and when the pasty originated. It’s thought to have been invented when the preparation of food became an art rather than roasting a hunk of meat on a stick. The pasty came to the Upper Peninsula through Cornwall England. When tin mining started going bad in England during the 1800’s the Cornish miners immigrated to America hoping to earn there fortunes in newly developing mines. No one knows for sure

though whether the Cornish invented the pasty, or whether they picked it up from some other group. Mrs. R.F. Ellis of Cornwall insist that the

Cornish invented it and that it is a diminutive of the star gazed pie, which is a type of pie baked with fish, such that the fish heads stick out of the pie. Others think the Vikings may have brought the pasty to the British Isles when they invaded. And another theory states that it may have been derived from the Italian “pasta”, since the Cornish were considered to be great seamen.

Textually, the earliest known reference to the pasty contribute it to the Cornish. From 1150 to 1190 a man by the name of Chretien de Troyes wrote several Arthurian romances for the Countess of Champagne. In one of them, Eric and Enide, it mentions pasties: “Next Guivret opened a chest and took out two pasties. “my friend,” says he, “now try a little of these cold pasties And you shall drink wine mixed with water….” ” Both Guivret and Eric came from various parts of what today is considered Cornwall.

Pasties are also mentioned in the Robin Hood ballads of the 1300’s “Bred on chese, butre and milk, pastees and flaunes.” and “Thys knight swolewed, in throte noght pering/ More then doth a pastay in onen tryly!” The pasty was not unique to England by this time, a French Chronicler, Jean Froissart (1337-1414) wrote “with botelles of wyne trusses at their sadelles, and pastyes of samonde, troutes, and eyls, wrapped in towels” Today the French call the pasty, tourtiere. The pasty has even shown up in a William Shakespeare play. In the Merry Wives of Windsor (1600) “come, we have a hot pasty to dinner”

When the Cornish came to the copper mines of the Upper Peninsula, they brought with them a lot of mining knowledge which the other ethnic groups did not have. The other ethnic groups looked up to the Cornish and wanted to emulate their mining successes. Many Cornish practices were then copied by the other ethnic groups, including the pasty as the standard lunch for miners. The pasty became popular with these other ethnic groups because it was small, portable, was very filling, and could stay warm for 8-10 hours. Pasty rivalry occurred between the Finns, Swedes, Irish, Poles, Germans, Scots, Italians and French with each group contributing something in the way of seasoning and other ingredients. All groups agree that pasties must contain two things, potatoes and onions. The portability of the pasty not only made it easy to carry, but if it should get cold it would be relatively easy to heat up. This was done by putting the pasty on a shovel and holding it over a head-lamp candle. Miners never ate a pasty with a fork, they ate it end to end, and held it upright to keep the juices in. Since entire Cornish families worked in mines and each member of the family wanted different ingredients in the pasty, the Cornish wife would stamp the bottom corner of each pasty with an initial. According to the Cornish Recipes Ancient and Modern, “The true Cornish way to eat a pasty is to hold it in the hand, and begin to bite it from the opposite end to the initial, so that, should any of it be uneaten, it may be consumed later by its rightful owner. And woe betide anyone who take’s another person’s corner!” There was a superstition among the Cornish miner’s that the initial corner should not be eaten, instead it was dropped on the ground for the mining gremlins to eat. These “gremlins” caused mischief in mines, causing accidents and mine collapses, feeding them supposedly kept them out of trouble. There is

some truth to this rumor, because the early Cornish tin mines had large amounts of arsenic, by not eating the corner which the miners held, they kept themselves from consuming large amounts of arsenic.

The pasty survived the collapse of mining because it became extremely popular with the major ethnic group to remain after the mines closed, the Fins. In 1864 a small wave of Fins came to the UP, well after the Cornish were established, when the big mining wave of Fins came 30 years later, they probably learned pasty making from the older Fins, not the Cornish. The pasty resembles the Finish foods, piiraat and kuuko, so when the new Fins saw their countrymen carrying it in a pail, they thought that it was the Fins who invented the pasty. Since there was a similar food in Finland, it was easier for the new Fins to adopt it. During Finish “ethnic” celebrations the pasty is often featured as a “Finnish” specialty.

The pasty remains relatively unchanged today, a few places have put in healthier vegetable shortening instead of lard, and a couple of other minor changes like the cut of meat used. It’s importance in this area can be seen at local fund raisers for local groups and charities. Local food businesses make and sell anywhere from 50 to 100 pasties every day!

Pasty Legends:

From the cookbook Cornish Recipes Ancient and Modern, “It is said that the Devil never crossed the Tamar into Cornwall on account of the well-known habit of Cornish women of putting everything into a pasty, and that he was not sufficiently courageous to risk such a fate! However, that may be, the Cornish pasty, in its various forms, is a delectable dainty and deservedly world famous.”

During the 1890’s a pasty actually started a mine fire. What happened is a miner forgot about his meal warming on a shovel. The pasty eventually caught fire (because of the high amounts of lard) and spread to the timber holding the walls up.

Ref: http://www.hu.mtu.edu/vup/pasty/history.htm

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Beef Heart Stew Recipe

billk6969 — Thu, 06 Oct 2022 15:34:57 +0000

Beef Heart Stew Recipe

Well family, I have taken you to taco town with Tacos De Lengua. Now I want to bring another rarely used, but extremely flavorful organ, beef heart.

Full of nutrients and vitamins. This dish is sure to get your blood pumping. And it’s easy to make. A set it and forget it dish. Enjoy!

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How to cook chicken wings in an air fryer

billk6969 — Tue, 09 Aug 2022 23:37:09 +0000

How to cook chicken wings in an air fryer

I have been getting a lot of requests for how to make chicken wings in an air fryer. Here is how I do it.

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Bob’s Red Mill Grain Free Chocolate Cake Recipe

billk6969 — Tue, 09 Aug 2022 12:39:32 +0000

Bob’s Red Mill Grain Free Chocolate Cake Recipe

Made with almond flour, organic coconut sugar and rich dark cocoa powder, our Grain Free Chocolate Cake Mix is gluten free, paleo friendly and Non-GMO Project Verified. Whip up a cake or a batch of cupcakes in minutes!

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Bob’s Red Mill is an American brand of whole-grain foods marketed by employee-owned American company Bob’s Red Mill Natural Foods of Milwaukie, Oregon. The company was established in 1978 by Bob and Charlee Moore.

Bob’s Red Mill Natural Foods is a producer of natural, certified organic, and gluten-free milled grain products, billing itself as the “nation’s leading miller of diverse whole-grain foods.” Its products are distributed throughout the United States, Canada, and a number of other locations such as the Caribbean. It produces over 400 products, primarily whole grains that are ground with quartz millstones which come from several 120-year-old mills, as well as baking mixes, beans, seeds, nuts, dried fruits, spices, and herbs. They are sold through seventy natural food and specialty grocery distributors in the United States and Canada, their online store, and the company’s factory store and restaurant.

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Not your Grandma’s Western Omelet Recipe

billk6969 — Tue, 02 Aug 2022 12:55:31 +0000

Not your Grandma’s Western Omelet Recipe

I invented the Not your grandma’s western omelet when I ran out of ham one day and had to use sausage and colored peppers. The result was something amazing!

History:
Denver omelet, also called western omelet, an omelet with ham, onion, and bell pepper; cheese is sometimes included. Historians have speculated that the dish was originally served on bread as a sandwich, created by 19th-century cattle drivers in the American West or by Chinese railroad cooks as a sort of transportable egg foo young. At some point a breadless version was developed, and it became known as the Denver (or western) omelet. The sandwich variety, called a Denver (or western) sandwich, is still common.

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Broccoli Stem Salad Recipe

billk6969 — Tue, 26 Jul 2022 20:45:22 +0000

Broccoli Stem Salad Recipe

I recently made my broccoli salad recipe for a friends bbq, but forgot to steal some for myself. I remembered that I kept the stems from the broccoli and decided to see if I could make an amazing broccoli stem salad.

This video is the result. Enjoy!

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Waterfall by Aakash Gandhi

Not Your Momma’s Tuna Casserole Recipe

billk6969 — Fri, 15 Jul 2022 15:59:48 +0000

Not Your Momma’s Tuna Casserole Recipe

Tuna casserole is a casserole primarily made with pasta (or rice) and canned tuna, with peas and corn sometimes added. The dish is often topped with potato chips, corn flakes, bread crumbs or canned fried onions. Tuna casserole is a common dish in some parts of the United States, prepared using only nonperishable pantry ingredients.

History

Casseroles became popular in American households in the 1950s mainly because the ingredients were cheap and easy to find at the supermarket. A can of tuna, a can of vegetables, a can of soup, and a package of egg noodles becomes a prepared family dinner in around half an hour. Tuna casserole can also be frozen or refrigerated and then reheated to be eaten the next day. Tuna casserole is popular to take to potlucks. In small communities, it may be taken to the home of someone who is sick or going through bereavement as a gesture of kindness.

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While there are countless variations on tuna casserole, historically it is made with egg noodles, chopped onion, shredded cheddar cheese, frozen green peas, canned and drained tuna, condensed cream of mushroom or cream of celery soup, sliced mushrooms and crushed potato chips. The cooked noodles, onion, cheese, peas, tuna, soup and mushrooms are mixed in a baking dish, with the potato chips and more cheese sprinkled on top, and then baked.

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Southern Collard Greens w/ Smoked Pork Neck | Collard Greens Recipe

billk6969 — Tue, 12 Jul 2022 13:04:11 +0000

Southern Collard Greens w/ Smoked Pork Neck | Collard Greens Recipe

Southern Collard Greens w/ Smoked Pork Neck – I love me some homemade collard greens, especially when you add some smoked pork neck and slow cook it for 3 hours. There’s something about the down home flavors you get from making this Southern staple.

Collard greens are a staple vegetable in Southern U.S. cuisine. They are often prepared with other similar green leaf vegetables, such as spinach, kale, turnip greens, and mustard greens in the dish called “mixed greens”. Typically used in combination with collard greens are smoked and salted meats (ham hocks, smoked turkey drumsticks, smoked turkey necks, pork neckbones, fatback or other fatty meat), diced onions, vinegar, salt, and black pepper, white pepper, or crushed red pepper, and some cooks add a small amount of sugar. Traditionally, collards are eaten on New Year’s Day, along with black-eyed peas or field peas and cornbread, to ensure wealth in the coming year. Cornbread is used to soak up the “pot liquor”, a nutrient-rich collard broth. Collard greens may also be thinly sliced and fermented to make a collard sauerkraut that is often cooked with flat dumplings. Landrace collard in-situ genetic diversity and ethnobotany are subjects of research for citizen-science groups.

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