“The Outlaw Chef Returns”

c. 2017 Rod Ice

All rights reserved

(11-17)

In past newspaper columns under the ‘Thoughts At Large’ banner, one of my most frequently revisited topics was that of unusual recipes. Such an interest developed during a childhood where I was inspired by the culinary gifts of my mother and the odd kitchen improvisations of my father. Not only did they feed the family, but also neighbors, friends and our church community. This meant that meals sometimes found their own schedule due to needs outside of our home. So I learned at an early age to follow an important household maxim: “If you are hungry, then make something to eat!”

Once, I found a traditional recipe for Menudo (tripe stew) in a motorcycle magazine. My father was inspired to make it in our home kitchen. When finished, the big pot included pigs feet, lemon wedges, coriander seeds, garbanzos and lots of flavorful additions. No one in the house would go near it, except for him and myself. The story has become something of a family legend. It inspired my own freewheeling style of cooking.

Recently, I discussed this family tradition with one of my cousins via Facebook. In the course of telling my story, I spoke about having just made a ‘kitchen concoction’ that used Polish sausage from my freezer. In the spirit of past prose adventures about making such meals, I decided to revive the recipe series. What follows here are rowdy food examples from my present day kitchen:

Uncle Rod’s Kielbasa Beer Soup

Ingredients:

1 ½ lbs. fresh kielbasa

1 can (12 oz.) beer

½ cup chopped onion

1 can Campbell’s ‘Bean with Bacon’ condensed soup

1 chicken bouillon cube

1 can (15 oz.) sliced carrots

2 cans (15 oz. each) sliced potatoes

1 tsp. garlic powder

1 tsp. black pepper

2 cups water

Directions:

Pan fry kielbasa until browned. Then place in slow cooker, pour beer over the meat. Add bouillon cube. Cook on high for three hours. Remove meat, slice into chunks. Place kielbasa back into crock pot with some or all of the beer broth as desired. (Broth will be strong, lots of flavor.) Add vegetables and the can of condensed soup with garlic powder and black pepper. Add water to fill the pot. Cook for another hour.

Uncle Rod’s Fried Burrito Breakfast

Ingredients:

1 frozen burrito (personal favorite is Tina’s Red Hot)

1 slice of American cheese

oil

sour cream

salsa

pepper sauce

traditional breakfast items like eggs, sausage or bacon, etc.

Directions:

Cook the frozen burrito in microwave for one minute on high. Place in hot oil and pan fry until golden brown on both sides. (The tortilla shell will have a consistency and flavor similar to pie crust.) As the cooking is nearly finished, top with the slice of cheese and allow to melt. (Add salsa, sour cream and pepper sauce if desired.) Serve with regular breakfast items.

Uncle Rod’s Bratwurst Noodle Bake

Ingredients:

8 bratwurst sausages

2 cans (10.5 oz.) condensed cream of mushroom soup

2 cans (measured) half & half

1 bag (16 oz.) egg noodles

1 large sweet onion (chopped)

½ cup grated cheese (vary to taste)

½ cup crushed pork rinds

Directions:

Pan fry bratwurst until browned. Meanwhile, saute chopped onion. Place bratwurst on the bottom of greased baking dish. In a pot, prepare noodles as directed and combine with condensed soup, onions and half & half. Pour over bratwurst. Top with grated cheese and the crushed pork rinds. Bake uncovered at 350 degrees for 45 minutes, or until golden brown.

Uncle Rod’s Cheesy Vienna Sausage Grits (A Hillbilly Favorite)

Ingredients:

1 can (4.6 oz.) Vienna sausages

½ cup instant grits

1 slice American cheese

1 small chopped onion (if desired)

4 slices (thick) of real butter (or more)

2 tbsp. oil (for skillet)

1 tbsp. bacon bits (optional)

Directions:

Pan fry the Vienna sausages in oil. Set aside. Saute onion, also set aside. Prepare grits as directed. When cooked, stir in American cheese. Put on a dinner plate and top with sausages, onions, bacon bits and a generous amount of butter.

Uncle Rod’s Beef & Bean Game Day Nachos

Ingredients:

1 bag (11 oz. or other) of corn tortilla chips

1 lb. ground meat (beef or sausage)

1 envelope of taco seasoning

1 can (15 oz.) garbanzos

1 jar (12 oz.) jalapeno slices

1 jar (16 oz.) salsa

1 pkg. shredded sharp cheddar cheese

1 container (16 oz.) sour cream

1 can (15 oz.) black olives

pepper sauce (to taste)

Directions:

Prepare meat with taco seasoning according to directions. Slice black olives. Start with tortilla chips on a plate, layer ingredients finishing with sour cream. (I always end up with a mess while eating and have to finish with a small fork.)

My only issue with cooking is a nagging difficulty with following recipes, even my own. I tend to improvise in real time, as new ideas or ingredient issues dictate changes. Sometimes, I simply want something a bit different from what was made before. This wayward streak keeps boredom at bay but creates chaos when I try to relate to friends and family what I have created. Still, as Hank Williams Jr. once sang, it is part of a “family tradition.”

The ‘Outlaw Chef’ is still on duty!

Comments or questions about ‘Words on the Loose’ may be sent to: icewritesforyou@gmail.com

Write us at: P.O. Box 365 Chardon, OH 44024

Published weekly in the Geauga Independent