For our Fourth of July feast, my bestie had what I call a “happy accident”. I use that label to apply when you are cooking and without one of the ingredients, so you substitute something in its place and it turns out even better! One of our entrees was chicken, which was to be cooked on the grill with barbeque sauce. My poor bestie discovered that morning that she didn’t have any barbeque sauce! What she did have was a bottle of steak marinade, so she used it as a marinade for the chicken. It was fabulous! It had some of the sweetness of a barbeque sauce but also some of the smokiness of a beef marinade. I have tried different brands of barbeque sauces, never finding one that was quite the right blend of flavorings to suit me. Well, thanks to that “happy accident”, I’ll be using steak marinade instead in the future. It really WAS that good!
I love cabbage any way you cook it. Cabbage is one of those foods that you either love or hate, and I’m a lover. Years ago, I learned a recipe for fried cabbage, which I make now and again. It’s pretty simple. You fry bacon and set it aside. You fry loose sausage and set it aside. You fry chopped onions and set them aside. Then, in a non-stick Dutch oven, you add chopped cabbage and fry it over medium heat until it has almost completely softened (you’ll want to stir it now and then so you don’t burn it). When it’s just about soft, put the lid on and continue cooking until it’s completely soft. Remove the lid, add in the bacon (crumbled), the sausage and the onions, and stir until combined and everything is hot. Dish up and serve! I can eat this as an entire meal by itself, or it can be a side dish to a main entrée. Either way, it’s yummy! If you really want to make an impression on guests, dish up hot fried cabbage into a casserole, sprinkle with your favorite shredded cheese(s) and pop under the broiler until the cheese is melted and beginning to brown. The fried cabbage will last for up to a week in the fridge!
Did you know that you can brown flour? Flour is often used as a thickening agent for sauces and gravies and such, but using it in a roux (equal parts butter and flour, stirred until completely combined) does tend to lighten the color of whatever you add it to. To keep the rich, dark color of your sauce/gravy/etc., simply put flour in a frying pan and heat over medium heat, stirring about every 5 minutes or so. You will begin to see the flour turn brown. Keep heating and stirring until all of the flour has browned. Now when you use it as a thickener, it will help keep what you add it to from turning light. And, as a bonus, you can make this and keep in an airtight container in your pantry for as long as you’d like, so you don’t have to make it every time you want to use it!
“Brown butter” is a butter sauce you usually only see in Amish or PA Dutch cooking. But yes, you can brown butter. Again, do it in a frying pan, stirring repetitively, until you see the melted butter go from a pale yellow to a golden tone. Once you’ve reached that color, pull it away from the heat immediately. Serve over noodles or, yes, cabbage, or any pasta or vegetable of your choice. Browning butter gives it a subtle nutty taste, but it does, indeed, add taste to your butter! As an appetizer, add spices you would like and serve it with chunks of bread, like they do with oil in those fancy restaurants. Delish!
Well, now I’ve made myself hungry! Hope I’ve made you hungry too! Try some of these simple hacks, and here’s wishing you a “happy accident” in your future!