Cooking with Hugh
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Scroll down for a few sample recipes that you can enjoy today! |
Hugh began cooking with his grandmother at age 10, is as skillful in preparing succulent food as in making his award-winning sausage. Now the regionally famous cook and sausage purveyor takes you into his kitchen with savory recipes, spicing your taste buds with his favorite selections, all designed to make you a cooking success. 
Recipes
Rolled Italian Meat Loaf
1/2 Pound Carroll's Pan Sausage (Mild, Medium or Hot)1 1/2 Pounds Ground Chuck
2 Eggs, Slightly Beaten
2 Cups Bread Crumbs
1 Can Tomato Sauce (8 Ounce)
1 Teaspoon Basil
1 Teaspoon Salt and Pepper to Taste
3/4 Cup Cheese, Shredded
1/2 Cup Bell Pepper, Diced Fine – Red, Yellow & Green
1/2 Cup Onion, Diced Fine
1/2 Cup Fresh Mushrooms, Sliced
1/4 Cup Black Olives, Sliced
Combine sausage, beef, eggs, bread crumbs, tomato sauce, basil, salt and pepper, mixing lightly, do not over mix. Place mixture on a piece of plastic wrap about 18 inches long and shape meat into a rectangle about 3/4 to 1 inch thick. Sprinkle cheese, peppers, onion, olives and mushrooms evenly over meat rectangle. Lifting one edge of plastic wrap, roll meat jelly roll style, sealing in all the vegetables. Place in a large foil lined baking pan with seam side of meat down and remove plastic wrap. Bake at 350º for about one hour. Let set a few minutes before serving. This almost taste like pizza, but without the crust.
Granny's Meat Loaf
1/4 Pound Carroll's Pan Sausage (Mild, Medium or Hot)1 1/2 Pound Ground Chuck
1 Egg, Slightly Beaten
1 Cup Bread Crumbs
2 Tablespoons Worcestershire Sauce
3/4 Cup Ketchup
1 Teaspoon Salt and Pepper to Taste
2 Tablespoons Brown Sugar
Combine sausage, beef, egg, bread crumbs, Worcestershire sauce and 1/2 cup ketchup, salt and pepper, mixing lightly, do not over mix. Shape into a loaf, place on a foil lined baking pan. Bake at 350º for 45 minutes. Mix 1/4 cup ketchup and brown sugar together, pour over meat loaf, cook additional 10 to 15 minutes.
Fried Cheese-Filled Biscuits
6 frozen southern-style biscuits, thawed OR 1 can southern style biscuitsSharp cheddar cheese, cut into 12 1” cubes
Oil
Cut biscuits in half. On a floured surface, roll biscuit halves out to 1/3 inch thickness. Place one cube cheese in center of biscuit half. Wrap biscuit around cheese sealing edges. Drop into hot grease and fry 4 to 5 minutes or until biscuits are golden brown.
Try adding a small piece of fried bacon to cheese. Like a bite-size bacon and cheese biscuit. Really good for breakfast.
Fried Fruit-Filled Biscuits
6 frozen southern-style biscuits, thawed OR 1 can southern style biscuits1 can fruit pie filling, drained (apple or peach are especially good)
Oil
Cut biscuits in half. On a floured surface, roll biscuit halves out to 1/3 inch thickness. Place teaspoon of fruit filling in center of biscuit half. Wrap biscuit around fruit, sealing edges. Drop into hot grease and fry 4 to 5 minutes or until biscuits are golden brown.
Dust with powdered sugar and/or cinnamon for an extra special treat.
Garden Fresh Pasta Salad
1 package pasta, cooked and drained2 cups diced, smoked ham
1 medium tomato, diced
½ medium onion, diced
1 cup diced bell pepper (any color)
1 small zucchini, washed and diced
1 cup sliced, fresh mushrooms
½ cup sliced black olives
¼ cup capers
¾ cup parmesan cheese
1 stick butter
2 tablespoons olive oil
Salt and pepper
In a large skillet, sautee ham and next seven ingredients in butter and olive oil over medium heat until tender. Remove from heat. Combine pasta, vegetables, and parmesan cheese in a large bowl. Salt and pepper to taste. Serve warm.
Makes a really pretty dish served in a large glass bowl. Serves 10 – 12.
Creamy Brussel Sprouts
4 Cups Brussels Sprouts, Fresh or Frozen
3 – 4 Cups Chicken Broth
5 – 6 Slices Bacon
1/4 Cup Onion, Chopped
2 Tablespoons Butter or Olive Oil
1/2 Cup Milk
1/4 Cup Sour Cream
2 Teaspoons All-Purpose Flour
1 Tablespoon Brown Mustard
Salt To Taste
Cook Brussels sprouts with just enough chicken broth to cover, boil until crisp-tender, about 10 – 12 minutes. Drain. Cook bacon until browned and crisp. Sauté onion in bacon drippings and butter. Combine milk, sour cream, flour, mustard and salt, stir into sautéd onion. Cook and stir until thickened and bubbly. Stir in Brussels sprouts; heat through, serve.
Can substitute green beans, just as good.
Beef Tenderloin
5 – 8 Pound Whole Beef Tenderloin
Horseradish Mustard
Pepper, Coarse Ground
Bacon
Onion, Sliced
Preheat oven to 375º. Rub tenderloin with mustard, sprinkle with coarse ground black pepper. Wrap tenderloin with slices of bacon, place onion slices on top of bacon. Bake uncovered in oven from 1 – 2 hours, depending on desired doneness. Slice and serve. This is absolutely delicious, so tender, and should have meat from well done (ends of tenderloin) to rare.