<![CDATA[The Hodge Pot Chef

<![CDATA[The Hodge Pot Chef - Recipes]]>Thu, 06 Feb 2025 04:10:10 -0800Weebly<![CDATA[Porkloin Kaufbeuren]]>Fri, 18 Sep 2020 07:00:00 GMThttp://hodgepotchef.weebly.com/recipes/porkloin-kaufbeuren

Ingredients needed:
1 medium-sized pork tenderloin (1.5 lbs)
1 red onion
1 glass German red cabbage
1 package German Knödel (dumplings)

1 tbsp. Olive Oil
1 tbsp. sugar
coarse pepper and salt

* **23in (5 liters) Glass Bakeware Dish

Preparation:
In the bakeware dish brush the pork tenderloin from all sides with the olive oil and then put it into the oven at 375 F for about 35 min. While the pork is cooking, put 4-6 Knödels in a bowl with water and let them soak.
Take the onion and cut into thin slices. After 35 min take the dish from the oven and add red cabbage and the Knödels (without the plastic wrapper) around it, then put the sliced onion on top. Sprinkle with ground salt and pepper, put some sugar over the cabbage -- then slide the dish back into the oven for another 20 to 25 minutes.
When the dish is ready to come out, put it on the stove, carefully check wether the Knödels are cooked through (split one in half!), then let stand for three minutes and serve on colorful plates!
Have a glass of dry red wine or a Hefeweizen (wheat beer) with it, put on some Oompah music and pretend you are at the Oktoberfest. Prosit!

]]><![CDATA[Spaghetti Olivaro]]>Wed, 22 Jan 2020 01:43:13 GMThttp://hodgepotchef.weebly.com/recipes/spaghetti-olivetti

Ingredients needed:
1 medium green pepper
3-4 green onions
3-4 garlic cloves
1 large Roma Tomato
8 oz. Durum Semolina Spaghetti

1 tbsp. Olive Tapenade
2 tbsp. infused olive oil (tomato/basil)
2 oz shredded parmesan
coarse pepper and salt

* 3 qt. pot,

Preparation:
Add the spaghetti to 2 liters of boiling water in the pot, cook for 10-11 min. until al dente, then drain and park in a bowl.
Slowly heat the olive oil in the pot and add the green pepper (cut into cubes), the green onions (cut into 1 in chunks), and the garlic (minced) to the oil. Fry and stir slowly, after a few minutes add the tomato in chunks to the pot.

Season to taste with kosher salt and ground pepper, then slowly lift the spaghetti from the waiting bowl into the pot. Mix thoroughly, add a little water when the mixture looks too dry, and then stir in the tbsp. of Olive Tapenade.

When everything is mixed well serve the meal on deep plates/pasta bowls and top off with shredded parmesan. Delicious!

]]><![CDATA[Spiralis d'Amorosas]]>Wed, 18 Jul 2018 20:49:16 GMThttp://hodgepotchef.weebly.com/recipes/spiralis-damorosas

Ingredients needed:
2 medium zucchini
3-4 green onions
3 oz carrots chips

2 tbsp. olive oil
2 oz shredded parmesan
coarse pepper and salt

* vegetable spiralizer
* baking sheet (half sheet - 18 by 13 in)

Preparation:
Run the zucchini through the spiralizer and put the resulting spirals into a bowl. Add the carrot chips and the green onions (cut into chunks). Sprinkle with the olive oil, stir in bowl, and season with pepper and salt.

Put everything onto the baking sheet and slide into the preheated oven at 400 °F (ca. 200 °C). Let bake for 14-16 min. Fluff a bit with a fork and put bake for another 10 minutes. Add the parmesan for the last 4 minutes. Ready to serve -- eat it while it's hot.

]]><![CDATA[Roulettes d'Acropolis]]>Tue, 03 Jul 2018 13:13:46 GMThttp://hodgepotchef.weebly.com/recipes/roulettes-dacropolis

Ingredients needed:
1 pkg. vegetable mini egg rolls (7-9)
1 large green bell pepper
1 large roma tomato
3-4 green onions

1 tbsp. dipping oil (e.g. garlic & tomato)
4 oz fresh greek feta cheese (in brine)

* baking sheet (half sheet - 18 by 13 in)

Preparation:
Put the frozen egg rolls onto the baking sheet and slide into the oven preheated to 400 °F (ca. 200 °C). Let bake for 14-16 min. Cut the vegetables into chunks and sprinkle a little of the dipping oil over them.

Pull the egg rolls out of the oven, place the chunky vegetables around and on top, then slide back and bake for another 15 min at 400 °F. Check on the sheet, and when veggies appear roasted, sprinkle feta cheese on top and slide back for another two minutes.

Serve with a little coarse ground pepper on top. Kali`nichta and domo arigato!

]]><![CDATA[Sprouts and Spriggles]]>Fri, 15 Jun 2018 07:00:00 GMThttp://hodgepotchef.weebly.com/recipes/sprout-and-spriggles

Ingredients needed:
1 lb pork sausage
1 lb brussel sprouts
1 jalapeno pepper
1 yellow onion
3 garlic cloves
fresh organic oregano

1 cup quinoa
1 tbsp vegetable broth (powder)
Chile Habanero sauce (opt.)

*3 qt (3 liters) pot
*2 qt pot (for the quinoa)

Preparation:
Slowly spoon the pork sausage in chunks from the package into the pot, heat slowly -- there will be enough fat/juice coming from the meat, no extra oil needed. After a few minutes add the brussel sprouts, oregano, and the garlic (chopped), stir while braising, and when the sprouts are almost tender add the onion and the jalapeno pepper (both cut into chunks).

Simmer on low heat and stir occasionally, at the same time get the quinoa ready in a different pot: combine half a cup of quinoa with one cup of water, bring to a boil and add the vegetable broth. Cover the pot and let simmer for 15 min, then move it off the heater and let sit for another five. Fluff with a fork and serve over a bed of baby lettuce and top it with the sprouts and pork concoction.

For extra pizzazz add some green chile habanero sauce.

]]><![CDATA[Thighs'n'Couscous Piccadilly]]>Fri, 13 Oct 2017 07:00:00 GMThttp://hodgepotchef.weebly.com/recipes/thighsncouscous

Ingredients Needed:
1 large chicken thigh (0.5 lbs)
1 lb leeks
2 Roma tomatoes
0.5 bunch of fresh cilantro
4-5 garlic cloves
1 jalapeño pepper
2 tsp lemon olive oil

pepper, indian curry and sea salt (to taste)
1 package mediterranean couscous

*10 in. deep pan

Cilantro (Coriander)

Preparation:
Cut the chicken thigh into chunks, season with with salt, pepper, and curry powder and place into pan. Sauté slowly for about 12 minutes in lemon olive oil while stirring every few minutes. Cut the leeks into slices and place them into the pan next to the chicken. Chop jalapeño peppers, garlic, and the tomatoes and add to pan, stir everything gently while frying. Add most of the cilantro after removing the stems.

Cover pan with its lid and continue on lower heat for another 5 min. Check occasionally and stir gently to avoid burning. Then add the couscous and the spice pack that comes with it, and pour in about a 2/3 cup of boiling water. Turn heat down to very low and let the couscous absorb the liquid, then stir slowly before serving into deep dishes. Sprinkle the remaining cilantro on top of the portioned dishes and enjoy.

Mmh, Yumma-mia!

]]><![CDATA[Green Pork and Kale]]>Sun, 20 Aug 2017 02:53:14 GMThttp://hodgepotchef.weebly.com/recipes/green-pork-and-kale

Ingredients Needed:
20 oz pork tenderloin
6 oz Pearl Barley
1 medium onion
1 big bunch of fresh kale
1 jar Spanish Tapas Sauce -- Salsa Verde

pepper and sea salt (to taste)
1 tsp powdered vegetable broth

**23 in (5 liters) Glass Bakeware Dish

Preparation:
In the bakeware dish slather the pork tenderloin from all sides with the tapas salsa verde sauce and then put into the oven at 375 F for about 35 min. While the pork is cooking, rinse the kale in cold water, cut off lower stems and shake out excess water.
Put the pearl barley into a bowl, add the tsp of powdered vegetable broth and cover with boiling water. Mix well and let stand for 20 min so that it softens and soaks up the broth. Take the onion and cut into bigger slices. After 35 min take the dish from the oven and evenly add spoons of barley and the kale (ripped into chunky pieces) around it, then put the sliced onion on top. Sprinkle with a bit of the broth from the barley bowl, then slide the dish back into the oven for another 20 to 25 minutes.
When the dish is ready to come out, put it on the stove, carefully turn over with a spoon to mix in the juices from the bottom of the dish, then let stand for three minutes and serve on colorful plates!

]]><![CDATA[Peter Piper's Pepper Panna]]>Mon, 14 Aug 2017 01:26:56 GMThttp://hodgepotchef.weebly.com/recipes/peter-pipers-pepper-panna

Ingredients Needed:
2 mild Italian sausages
5 oz Fusilli Pasta
2 oz Sun Dried Tomatoes Julienne Style
(in olive oil)
3 Hungarian yellow peppers
1 jalapeno pepper
1 medium tomato
2 garlic cloves
fresh organic oregano
Pepper and Sea Salt (to taste)

*10 in. deep pan

Fresh Oregano

Preparation:
Add the Fusilli pasta to 1.5 liters of boiling water in the deep pan, cook for 6 min. until al dente, then drain and park in a bowl.
Put the two Italian sausages into the pan and add two teaspoons of the olive oil from the sun-dried tomatoes glass, fry on low heat and flip over once or twice until sausages are browned on both sides. Take out the sausages, let cool down on a plate and cut into bite-size chunks.
Add all four peppers (cut into rings), minced garlic, and the fresh tomato (cut into small chunks) to the oil remaining in the pan. Fry and stir slowly, after a few minutes add the sausage bites and the julienne tomato strips and keep stirring. Season to taste with salt and ground pepper, then add the Fusilli from the bowl into the pan. Mix thoroughly, add a splash of rose/red wine and some oregano leaves for an enhanced mediterranean flavor.
When everything is mixed well serve the meal on deep plates/pasta bowls.
Una vera esplosione di gusto!

]]><![CDATA[Meatballs Saudade]]>Sat, 17 Jun 2017 07:00:00 GMThttp://hodgepotchef.weebly.com/recipes/meatballs-saudade

Ingredients Needed:
12 oz ground beef (85% lean)
4 oz white baguette
1 large egg
2 jalapeno peppers
1 medium tomato
1 (mild) onion
1 medium zucchini
2-3 garlic cloves
fresh organic oregano
2 oz catsup
Icelandic Sea Salt (1 tsp)
fresh coarse pepper (from a grinder)
Zero Calorie Olive Oil Spray

*3 qt (3 liters) Glass Bakeware Dish

Preparation:
Moisten the baguette with a little water, then press out the water, rip into small pieces and put them into a bowl with the ground beef. Crush the tomato, the jalapeno peppers, the garlic cloves and some oregano in a food blender (e.g. the Ninja Master Prep), or cut everything by hand into tiny pieces. Put into the bowl and add the egg, salt, and coarse pepper. Mix everything thoroughly with a fork or with your hand. Form the meatdough into 3-4 fist size balls.

Cut the zucchini and the onion into slices, add a bit of catsup on top of every meatball, then put everything into the glassware dish and spritz with some zero-calorie olive oil. Pre-heat oven to 425 degrees F and slide in the dish. Let bake uncovered for 45 minutes.

Take out and let cool down for five minutes. Serve on a bed of Spring Lettuce in a deep dish bowl and enjoy.

Extra Tip: sprinkle with some fresh shredded Parmesan Cheese and play Chris Rea's fabulous Blue Guitars Albums as your background dinner music.

]]><![CDATA[Sopa Fandango]]>Tue, 20 Dec 2016 02:40:02 GMThttp://hodgepotchef.weebly.com/recipes/sopa-fandango

Ingredients Needed:
3-4 celery ribs
1 orange or yellow pepper
1 white (mild) onion
1 medium tomato
12 oz green salsa (medium or hot)
2 tbsp olive oil
Tajin seasoning (with lime)
4 oz corn chips
pepper jack cheese (optional)

*3 qt (3 liters) pot

Preparation:
Crush the celery ribs and the onion in a food blender (e.g. the Ninja Master Prep, or cut them by hand into tiny pieces). Slowly heat the olive oil in the pot, add the celery and onion, stir while braising and add 2 oz of water. Simmer for five minutes, while crushing 3/4 of the pepper and the tomato in the blender, then add those to the pot. Mix well under the celery and onion, then add the green salsa and one tsp of Tajin Seasoning. Put a lid on the pot since the thick concoction may sputter; add a little water if necessary. The sopa will look like a puree, keep stirring on low heat and let simmer for about 35 minutes. Towards the end, add the corn chips after crushing them into small pieces. Turn down heat and let the chips soak for five minutes.
Serve in a small bowl, cut the remaing 1/4 of pepper into little chunks and use as garnish, then crumble some pepper jack cheese on top of it. Serve with extra chips or just straight. -- Galileo Figaro!!

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