COOKING WITH XAK

Here are a couple recipes that worked for me. I need to write about depression in here. But tonight is not the night because I am somewhere between medium and rare. Hence, free cooking advice:




Mild Pork Sausage.

Find 4 pounds of fairly lean fresh ground pork. Get it at a meat market, not a supermarket. Safer and fresher.

In a large mixing bowl combine ¼ tsp salt; ¼ tsp. black pepper; ½ tsp paprika; 1 egg; a good handful of capers; 3 or 4 tbsp. caper juice or 2 tbsp. vinegar; ½ tsp sugar or brown sugar. Squish everything well until the meat and the other ingredients are well combined. Package in 1 pound packages, leave in the refrigerator for a day or two for the flavors to mingle, then freeze. If you want to make it hotter or spicier, you know what to do. Always cook pork thoroughly!
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Slaw Dressing

Where I grew up, it’s called Slaw. Cole was an itinerant preacher who rapidly disappeared from sight.

Take ½ cup Mayo and combine with about 1/8 cup milk, a tsp. sugar, black pepper to taste. Mix well and combine with one head cabbage shredded finely, onions shredded finely, handful of chunks of bell pepper. Maybe a little Parmesan cheese if you’re so inclined. Mix the slaw and the dressing. If it’s not gloopy enough make more dressing. The longer it sits the better it is.

Ta!