sKiZo's Cooking Channel - sKiZo's Cooking Channel

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cauliflower-soup * Cauliflower Soup - Start with a potato soup, then add the cauliflower. I slow cook half of that in a crock with the other half added late so it stays firm and chewy. * 750 x 663 * (80KB)

fajita-bowl * Fajita Bowl - fajita mix, stuffed into hollowed out tortas, then baked till the meat is firm. Topped with salsa before serving. * 750 x 620 * (78KB)

pork-cutlet-squash * Pork Cutlet - Egg washed, then coated with a cracker mix. One half of a squash is cubed, then mixed with shredded cheeze and baked in the other half, then topped with salsa. Potatoes are fried in an oil and garlic mix. * 750 x 651 * (78KB)

pumpkin-cookies * Pumpkin Cookies - Leftover pie filling is thickened up with a sugar cookie mix. Nice surprise for the holidays. * 750 x 653 * (82KB)

pumpkin-pie * Pumpkin Pie - Standard filling recipe, but the graham cracker crusts are rolled firm and baked brown till they're crisp. Topped with a mix of brown sugar and crushed nuts. * 750 x 614 * (89KB)

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kiszka * Kiska - Polish blood sausage. Traditional recipe, stuffed in natural casings. Drop the ring in a pan with a beer, and when the casing splits, fry it like hash and serve. * 750 x 687 * (76KB)

polana-sausage * Polish Sausage - There must be a hundred different authentic recipes. This is the BIALA-SUROWA blend, served with a mix of curly fries and onions, with horseradish and ketchup on the side. * 750 x 675 * (76KB)

chinese-chili * Chinese Chili - a sweet and sour blend of east meats west. Topped with fresh sweet peppers and served with ritz crackers for dipping. * 750 x 661 * (83KB)

steak-evolution-(1) * Evolution of a Steak (Part One) - Always start with the finest cuts. I'm lucky enough to have a butcher shop right around the corner from me. This one was still mooing when I got it. * 750 x 572 * (61KB)

steak-evolution-(2) * Evolution of a Steak (Part Two) - Here, the meat has been tenderized with a pizza wheel, marinated, and allowed to breathe at room temp. * 750 x 652 * (77KB)

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steak-evolution-(3) * Evolution of a Steak (Part Three) - Ready to eat! Broiled to medium rare, and topped with fried mushrooms and onions, with a baked potatoe with butter and sour cream topping. * 750 x 637 * (88KB)

steak-evolution-(4) * Evolution of a Steak (Part Four) - Rarely does a steak make me say uncle, but this one was big enough for leftovers, sliced here, and ready for a sandwich. * 750 x 705 * (78KB)

hocks-and-kraut * Hocks and Kraut - Fresh pork hock, slow cooked in sweet kraut. I rinse the store kraut, then add cubed apples and sauce, then simmer in chicken stock for six hours. Meat falls right off the bone that way, and the fat renders into the stock. * 750 x 638 * (86KB)

country-ribs * Country Ribs - Marinated overnight, then topped with sweet tomato rib sauce. Served with baked cauliflower topped with shredd cheese. The pickled okra adds a nice tang to the meal. * 750 x 633 * (88KB)

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sKiZo's Home Cooking

Album last updated on 28/12/2016 19:16:38

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