Kielbasa Noodles and Cheese in Dutch Oven

Kielbasa Noodles and Cheese in Dutch Oven

Ingredients:

Drizzle of Olive oil.
1 lb smoked kielbasa.
2 garlic cloves-cut up.
2 cups chicken broth.
1 (10 oz) can diced tomatoes.
8 oz dry pasta.
1/2 cup heavy cream or milk.
1 cup shredded cheddar cheese.
green onion/scallions-chopped.
1/2 onion chopped.
parmesan cheese.
Topping
green onion/scallions-chopped.
parmesan cheese.
Preheat dutch oven with 15-20 coals under it. About 10 minutes.
Put a little olive oil in it, put the kielbasa and onion in.
Put lid on and cook about 10 minutes.
Add the garlic and cook another couple minutes.
Add the other ingredients.
Simmer about 15 to 20 minutes or when the noodles are done.
Stir in 1/2 of the cheddar cheese then top with the rest of it.
Put lid back on with the coals on it but take off the bottom coals.
After a couple minutes it should be done when the cheese is melted.
Top it with some parmesan then the cut up scallion.

Soutzoukakia-Greek Meatballs

Soutzoukakia-Greek Meatballs

Soutzoukakia-Greek Meatballs
with rice and greek tomato sauce and a smoked potatoes.

Meatballs

Ingredients

1 1/2 pounds ground beef
1 onion, chopped
3/8 cup raisins, chopped
1 1/2 teaspoons chopped flat leaf parsley
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 pinch ground nutmeg
1/2 teaspoon white sugar
salt and pepper to taste
1 tablespoon vegetable oil

Directions

Preheat smoker for 250.

In a large bowl, mix together ground beef, onion, raisins, and parsley. Season with cayenne pepper, cinnamon, coriander, nutmeg, sugar, salt, and pepper, and mix well. Form into 6 flat sausages. Lightly brush meat with oil; this prevents sticking to the grill. Check them about 45 minutes.

Serve over rice and cover with the sauce.

For the tomato sauce:

2 tablespoons olive oil
1 tbs. minced garlic
1 small onion, chopped or grated
1 tbs. ground cinnamon
1 bay leaf
1/4 teaspoon cumin
1/2 cup dry red wine
Salt and pepper to taste
1 tablespoon sugar
1 can stewed tomatoes
1 can diced tomatoes
2 tbs. tomato paste

Instructions

Heat a saucepan over medium/high heat, add the olive oil, the onion, the garlic clove, the cinnamon stick, the bay leaf, and the cumin and stir until the onion is translucent and soft, about 3-5 minutes.
Add the wine and when it is evaporated add the tomatoes, tomato paste, salt, pepper, and sugar. Reduce heat to low and let it simmer for 5 minutes.

Potatoes

Rub with olive oil, sprinkle with kosher salt, black pepper.
Place on smoker with the meat, about 2 1/2 to 3 hours or until soft.

Brisket

Brisket

1/4 cup kosher salt.
1/4 cup light brown sugar.
3 Tablespoons paprika.
1 Tablespoon ground mustard.
1 Tablespoon garlic powder.
2 teaspoons cumin.
2 teaspoons ground ginger.
2 teaspoons ground coriander.
1 1/2 teaspoons cayenne pepper.

Rub brisket all over with kosher salt and ground pepper.
Mix rub ingredients and spread all over brisket.
cover and refrigerate overnight.
1 onion-chopped.
Bring to room temperature while smoker heats up to 275.
Spray or baste meat every half hour to keep moist.
Use water from water pan if used, broth.

Smoke until internal temp reaches 165,
put the onion on top and wrap with foil.
Place on a dish or in a pan to catch juices.
Place back in smoker for internal temp of 200-210.
Take it out and pour any juices over and let it rest for 30 minutes.

Venison Meatballs

Venison Meatballs

1 Pound ground venison sausage.
1 Pound ground venison meat.
4 Tablespoons chopped fresh parsley.
1 Teaspoon oregano.
1 Teaspoon basil.
3 Tablespoons minced garlic.
Couple slices bread torn into small pieces.
1/2 Teaspoon kosher salt.
1/2 Teaspoon black pepper.
2 eggs.
1/3 Cup red cooking wine.
1/2 Small onion chopped.

Mix everything except the meats and bread.
Mix the meats in a bowl, add the stuff and mix a little bit.
Add the bread and mix a little more.
Preheat oven to 350.
Form the meatballs and put some cheese in the middle if you want.
Place them on a oiled cast iron skillet or baking pan for 25-30 minutes.