Read this fantastic article on local CSAs in Androscoggin county: Click Here! CSA Food!
An article in the Sunday July 3rd edition of the Sun Journal, By Maxwell Mogensen abour “Good Cooking takes Moxie”. Scroll down to see the video in preparing Moxie Whoopie Pies. Or Click Here for Video and Story
An article in the Sunday May 29th edition of the Sun Journal , by Ruth Decoster about a $20 or less cooking class done by Sam’s Own!
A cooking segment starring Sam’s Own Good Cooking on WGME Fox 23 aired July 8th 2011; Vinaigrette Recipe
A cooking segment starring sam’s Own Good Cooking on WCSH Newscenter 6 Morning Edition aired July 8th 2011; Pulled Pork Recipe
The Moxie Festival Recipe Contest was a huge success thanks to the many participants and volunteers. The Following are links and ideas from Lisbon’s Moxie Festival
Simple Moxie Recipies to Try! Award Winning Moxie Mustard
1/2 cup Mustard Seeds
1 can Moxie Soda
Brown sugar
Salt and Pepper
Combine the seeds and Moxie and let sit in airtight container for up to 1 week or at least 2 days. Grind the mustard seeds in a mortar and pestle (or other grinding gadget you may have) to a pasty consistency (this takes some time and patience) Add brown sugar and salt and pepper to taste. This mustard will age into an English Style Mustard that is great on sausage sandwiches from the Lisbon Fire Department Crew at the Moxie Festival.
Send me a note and I can send you additional information on how to get in touch and where to find me.
~ Kitchen Helpers ~
Recipe Holder - $5.00 Cookbook Holder - $20.00 e-mail Justin with your order
About Sam’s Own Good Cooking
I’m about staying close to the source. Working with food, sustaining health and staying active in a community are the impoprtant ‘ends’ I choose to labor towards.
Sam’s Own Good Cooking aims to accomplish: To use local, seasonal and fresh ingredients, customize menus for your event and collaborate with other cooks, farmers and health professionals to make the most of every menu.
I offer personal chef services, catering for small party gatherings, offering freshly made bread for CSA pick ups, sharing my recipes and teaching you cooking technique tips.
Click here to for access to the Sam’s Own Client Self-Assessment form,print and fill out for use during our initial conversation.
Be Sure to visit my YouTube Channel for additional Prep Kitchen videos
In a comforting salute to diligent work, I thought I could post the very first item on my very first menu.
Turkey Roulades – Choice of Stuffing
- Gorgonzola Toasted Walnut Fig
- Salmon Goat Cheese
- Ham and Cheddar
- Mushroom Provolone Rosemary
These were done for a small dinner party recently and the people who enjoyed it, young and old, went back for seconds.
Ingredients:
12 boneless Turkey Cutlets
3/4 cup flour
2 lg eggs
1 tbs plus 3/4 cup veg oil
1 1/2 cups fresh bread crumbs
Ham and Cheddar filling 4 cutlets Other stuffing ideas exist substitute accordingly
1 tbs unsalted butter
1 small onion, minced
4 oz cream cheese, softened
1 tsp minced fresh thyme leaves
2 oz cheddar cheese, shredded (1/2 cup)
salt and pepper
4 slices (4oz) thin sliced cooked deli ham
The method is straight forward enough, Cut your turkey breast meat so it can lay flat, pound lightly enough to not break the skin but still spreads apart the fibers in the meat. Keep pounding until 1/4 in thick. Set aside, wrapped and in the fridge while you make your stuffing.
The stuffing is made by adding everything to the bowl, preferably room temp, and mixing until combined. Set this aside while you get your turkey out again.
Place a sheet of plastic wrap on the work surface. Place a cutlet on this plastic. Fill each cutlet with choice of stuffing; you want to roll this in the end so fill to the size of the cutlet that you have to work with. When full use the plastic wrap to help you roll into a “roulade” wrap in plastic wrap and continue with the other cutlets in the same fashion. When done place in fridge for 15min to help the cutlet keep its shape during breading.
Three plates, (1) one with flour, (2) one with egg and oil or melted butter and (3) one with either toasted or untoasted bread crumbs. Create an assembly line and proceed to bread the roulades. Let dry and go off to prepare your pan for searing.
In a large skillet heat till hot and add olive oil and a small amount of butter. When just under smoking point, place a roulade on the skillet and brown the sides. Once brown set aside for baking. Continue to finish the rest of your roulades.
Bake around 350 F until the meat reads 160f, take out and cover for 10 min. The temp should continue to reach 165 and we will be happy with that.
Serve with Potato Cabbage Bundles and a Green Bean Melody with either a Mushroom Marsala gravy or Light Volute Sauce.
Stay Tuned for many more changes to this site!
Sam’s Own is just taking off and its looking to be delicious.
