Sherrie's Tamale Pie

Sherrie's Version of Tamale Pie

Adapted from a Corpenny's Restaurant recipe, which was originally adapted from a Fannie Farmer cookbook. This version makes a very large batch of filling, which is enough for two 10-inch casseroles (and maybe a little bit more--I sometimes end up with one or two small extra individual casseroles that may only have the cornmeal mixture on top).

3 pounds Jimmy Dean Original Flavor sausage (the big Costco "chub")

Salt & Pepper to taste

Bro loved to fish!

1-1/2 cup diced mild onion

1 diced red bell pepper

3/4 cup diced celery

4 to 6 cloves garlic, minced

(I usually just use the stuff in a jar)

2 14-oz can petite-diced tomatoes

(I prefer S&W with onions & garlic)

2 small cans diced green chiles

about 1 cup black olives, sliced

3 Tbs chili powder

1 Tb ground cumin

6 Tbs butter (3/4 stick)

2-1/4 cups cornmeal

3 tsp salt

2-1/2 cups shredded cheddar cheese (divided)

2-1/2 cups shredded Monterey Jack cheese (divided)

Optional Accompaniments: Salsa, Sour Cream, Guacamole

Crumble the sausage into a large Dutch oven, seasoning with salt & pepper. Brown over medium-high heat, stirring frequently.  When the sausage is almost browned, add the onion, red bell peppers, celery,  and garlic.  Continue cooking until the vegetables are tender, about 10 - 12 minutes.

While the sausage and vegetables are cooking, place the tomatoes, diced green chiles and olives in a large colander to drain.  When the vegetables are tender, pour the sausage mixture over the tomatoes in the colander and drain (if your colander isn't large enough, put the drained, canned vegetables into a separate bowl, then drain the meat & vegetable mixture). Return the mixture to the Dutch oven and add the chili powder and cumin.  Bring to a simmer and cook for 20 to 30 minutes.  The mixture can be cooled and refrigerated or frozen at this point, if assembling casserole(s) later.

To make the cornmeal mixture: bring 6 cups of water and the butter to a boil in a large, deep saucepan.  Meanwhile, stir together 3 cups cold water, 2-1/4 cups cornmeal and 3 tsp salt.  When the water-butter mixture has come to a boil, slowly stir in the cold water-cornmeal mixture.  Return to a boil, stirring constantly, then reduce the heat to as low as possible; cover and simmer for 30 minutes.

Lightly grease a two 10-inch inch baking pans.  Spread about 1/4 of the corneal mixture in each pan.  Refrigerate for about 10 minutes to cool and slightly firm. Spread the sausage mixture evenly over the cornmeal layer, making sure to spread to the corners.  Top with half of the cheddar and Monterey Jack cheese (or you may, especially with pre-made, cooled filling, mix the cheeses into the filling).  Spread remaining cornmeal mixture over the cheese and top with the remaining cheeses. 

Bake at 350° F for 1 hour or until heated through and golden brown on top.  Serve with Salsa, Sour Cream and Guacamole, if desired.

NOTE: Since this makes two casseroles, you can freeze half the filling to make another casserole at a later date and adjust the cornmeal layer ingredients and cheese appropriately.

Sherrie's Taco Soup

Sherrie's Taco Soup

1 or 2 Tbs olive oil

1 lb Johnsonville Chorizo Sausage

Salt & Pepper, to taste

1 large sweet onion (usually Maui or Vidalia), chopped

2 Tbs garlic, finely minced (I usually just use the jarred stuff)

1 can (6 oz) tomato paste

1 can (8 oz) tomato sauce

1 can (14.5 oz) petite-cut tomatoes

2 cans (14.5 oz) low-sodium chicken broth

1 can black beans, drained and rinsed

1 can corn, drained *

Tortilla Chips

Sour Cream

Me & Bro

This recipe makes quite a bit, so you’ll need to use a Dutch oven or a very large saucepan. Brown the sausage in the olive oil over medium-high heat, seasoning with salt & pepper. Add the chopped onions and sauté for 5 or 6 minutes, add the  garlic and sauté for another 2 or 3 minutes.

Add all the canned ingredients and bring to a boil; lower heat and simmer for 10 - 15  minutes. Serve with tortilla chips and sour cream.

* You can, of course use fresh or frozen corn kernels.

Sausage and Cabbage Casserole

Mom didn't like cooked cabbage, but I really enjoy
this casserole, especially on a cold winter's day.

Rick and Terri during a rare
snowfall on the Peninsula

Sausage and Cabbage Casserole

1 large Savoy cabbage (about 2 pounds)

1 pound sweet or mild Italian pork sausage

2 Tbs butter, cut into small pieces

(plus more for buttering casserole)

Salt and Freshly ground black pepper

Bring a large pot of salted water to a boil. Lightly butter a deep 2-1/2 quart casserole dish (preferably glass, with a lid). Cut cabbage in half and slice off of core, then chop slices roughly. Discard core.

Turn oven to 300°F. Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking.

Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with salt and pepper and dot with half the butter. Repeat, ending with a final layer of cabbage. Press layers together gently, and dot top with remaining butter.

Cover* dish and bake for 2-1/2 hours total, uncovering for the 30 minutes (If there is not much moisture in the bottom of the casserole after two hours, only leave uncovered for the last 15 minutes).

*If you do not have a covered casserole dish, cover dish tightly with foil, but try to avoid having the foil touch the top layer.

Brussels Sprout Gratin

Brussels Sprout Gratin

When my brother and I were growing up we never had brussels sprouts because Mom didn't like them--Grandma must have boiled them to death when serving them. I think even Mom would have enjoyed this dish. It goes together rather easily with a food processor--I'm not sure I'd try to slice up the sprouts without one.

1-1/2 lbs brussels spouts

Mom and Aunt Peggy
ca 1945, Nahcotta, WA

2 med to large shallots

4 Tbs butter

2 tsp kosher salt

1/2 tsp black pepper

1-1/4 cups heavy cream

1-1/4 cups grated cheese (about 3-1/2 oz)

   (original recipe called for Gruyere, 

    but I use medium white or yellow cheddar)

1/4 tsp nutmeg

1/4 tsp paprika

1/8 tsp cayenne pepper

3/4 cup Panko crumbs

1/3 cup freshly grated Parmesan cheese

Preheat oven to 375 ° F, with rack set in center. Wash and trim brussels sprouts and cut in half through stem end (if needed) and trim ends and cut shallots in half lengthwise to easily fit into food processor. Run through food processor fitted with a slicing blade.

Meanwhile, melt butter in large (at least 12-inch) skillet over medium heat. Remove one tablespoon of melted butter to a small bowl. Add the sliced sprouts, shallots, salt and pepper to the skillet and toss to combine. Cook, stirring occasionally, until vegetables start to soften, about six to eight minutes.

Add Panko and grated Parmesan to the reserved one tablespoon of butter and stir to combine.

When the vegetables have somewhat softened, stir in the heavy cream, nutmeg, paprika and cayenne and continue to cook for a few minutes to heat. Then stir in the cheese until melted.

Place mixture in a lightly greased 10-inch casserole dish* and top with the Panko crumb mixture. Bake uncovered for about 15 minutes until crumbs are lightly browned and crunchy. Let cool for about 5 minutes before serving.

(Note: If you have any leftovers, then can be reheated in a microwave, but it is preferable to reheat in the oven to "re-crisp" the topping.)

* If you have cooked this mixture in an oven-safe skillet you can just leave the mixture in the skillet and top with the Panko crumb mixture and bake in the skillet.

Cousin Terri's Nut Fudge

Cousin Terri's Nut Fudge

Mix in saucepan:

2-1/4 cups sugar

1/4 cup butter (1/2 stick)

16 marshmallows

        or 1 cup marshmallow creme

1/4 tsp salt

1 cup evaporated milk

Cook and stir over medium heat until mixture boils and is bubbly all over the top. Boil and stir over medium heat 5 more minutes. Remove from heat.

Stir in one teaspoon vanilla and one 6-oz package (1 cup) semi-sweet chocolate chips until melted. Add one cup chopped nuts. Spread in a buttered 8- or 9-inch pan and cool.

Ocean Park Crab and Seafood Smoked Salmon

Brother Rick cutting the fish

Ocean Park Crab and Seafood Smoked Salmon

Dry Brine:  equal parts, by weight, of brown sugar and non-iodized salt

We used fairly large fillets of Salmon (PBO: Pin Bones Out), cut across into pieces about 2-1/2" to 3" wide. The tail end we sometimes split lengthwise to make it the same approximate size as the other pieces.

Ready for an hour of refrigeration

Rinse, pat dry, pat on dry brine, placing pieces in a plastic container as you go. Cover (we used foil--don't know what happened to all the lids!) and place in refrigerator for one hour. Remove, rinse off brine, pat dry once more and place back in (rinsed and dried) container and place in refrigerator overnight to form pellicle.

Next day we smoked, using a mixture of Apple and Alder chips. The following is an example of one day's schedule, however it is what worked for the large commercial (albeit home-made) smoker we used at the store. It was made from an old stainless steel refrigerator, with a square burner unit on one side and a circulating fan on the other side. Times would, of course, need to be adjusted for a smaller smoker.

Oven Temp:            Time              Action  

80°                             9:15               A&A* Fan On 

80°                             10:00             A&A       ""

95°                             11:00             A&A       ""

96°                             12:00             A&A       ""

97°                             12:45             A&A       ""   Oven turned to 120°

127°                          1:30               A&A       ""    Oven to 130°

134°                          2:15               A&A       ""    Oven to 140°

144°                          3:00               A&A       ""    Oven to 150°

150°                          3:40               Oven to 165°, smoker off

160°                          4:15               Top rack out

                                    4:30             All out

(* A&A = a mixture of Apple and Alter Chips)

The finished product

So there you have it. A simple recipe, but loved by many. We hadn't shared it with anyone until now, but since both Mom and Rich are dead and the House including the Smoker room we had set up in the shop are sold now, I figured it was time to share the recipe--more of a method really.

Bacon Mushroom and Parmesan Pasta

This recipe is pretty flexible on the quantity and type of some of the ingredients. The first time I made this for my brother was in the fall when the wild mushrooms are plentiful in the Northwest; I used some Matsutaki and "Green and Orange" (we're not sure what their real name is, that's just what Grandma called them) he'

Grandma Irene

d foraged, but if you don't have access to wild mushrooms Cremini would be fine too. Since he prefers Fideo, or "cut" spaghetti and we didn't have any, I just broke up Angel Hair pasta (I'm impatient--who has 7 minutes, when you can cook it in 4 minutes?). However, this recipe would be good with most any type of pasta.

5 - 6 slices Bacon

2 - 3 cloves garlic, minced (or use jarred)

1-1/2 to 2 cup sliced and/or chopped mushrooms

Pasta of your choice

Salt and pepper

about 3/4 cup Heavy cream

about 1 cup freshly grated Parmesan cheese

Start large pot of water to boil for pasta. In a large skillet fry the bacon until desired crispness (strips to be crumbled after frying, or chop it first--up to you).

Meanwhile, add salt to boiling water and start cooking your preferred pasta--this recipe comes together rather quickly, so try to time it so the pasta is cooked correctly by the time the remainder of the recipe is done.

Remove bacon to drain on paper towels and pour off some of the bacon grease if you feel there is too much. Add mushrooms to skillet, seasoning to taste with salt and pepper. Cook until browned and excess moisture has cooked off. Add garlic during last few minutes, so it won't burn.

Push mushroom and garlic mixture to the edges of the skillet and pour heavy cream into center. Stir cream as it warms and add the grated cheese to incorporate into a sauce, add the crumbled bacon, stirring together with the mushrooms and sauce. Drain and add pasta, reserving a little of the cooking water which you can add to the mixture to thin the sauce somewhat--the starch in the water also helps the sauce cling to the pasta.

Season to taste with additional salt, pepper and grated Parmesan. Makes 2 or 3 servings.