Bite-Cap3: The Final Chapter

Bite-Cap3 … well, it is Halloween, the most notoriously themed holiday for “sequels, prequels, and new adaptations”.

As many of you know or saw on Facebook – Sunday was our monthly book club. This months book was a Werewolf book; Mongrel by Stephen Graham Jones

So trying to stay in tune with the book and determine what to make to eat – I recalled a recipe for Braised Cauliflower I had been wanting to try. Which when I remembered, it looked a lot like brains. Which I imagine why when it is photographed it gets special treatment. So that started the menu. With some help from Lidia Bastianich’s cookbook Mastering the Art of Italian Cooking, my variation to her standard recipe for Braised Cauliflower is below. I also checked out several other versions including one at NYT and they all offered options and flavors and cooking technique (oven or stovetop). But I stayed with the style that Lidia’s version offered.

But I couldn’t stop there –

Last week I also caught an episode of Nancy Fuller’s FarmHouse Rules For the  Meaty Intestines – and I thought that would marry well with the brains.

Stuffed Bread intestines – this originated from Nancy Fuller’s FarmHouse Rules shown for Halloween on Meaty Intestines.  But since I wasn’t going to make a slow-cooked pork butt, which is what she used to fil her “Intestines”.  I improvised the stuffing some. (Note: The leftover stuffing is what I mixed with the leftover sauce and onion from the Braised Cauliflower and places around the Brain in the pan)

But the ones I served at Bookclub revised as follows:

Braised Cauliflower Brains

Ingredients

1 teaspoon chopped garlic
2 tablespoons
4-6 ounces chopped Bacon (I use a black pepper thick cute sliced)
1 large onion, large diced
1 large head of cauliflower (keep it whole)
1 can 28 ounces can plum tomatoes (San Marzano work well), plus the amount of one can of water
1 teaspoon salt
1 teaspoon fresh thyme
1/2 teaspoon red pepper flakes
2 teaspoon Worcestershire sauce
3 bay leaves
1/2 teaspoon of dried rosemary
1/4 cup of red wine vinegar (or you can use 1/4 cup red wine)
2 teaspoons Parmagrante paste (omit this if you use wine)

 

 

 Instructions

In a Dutch oven over medium heat:

Add oil and bacon, cooking off until almost crispy, then add onions.

As the onions soften, add red pepper flakes. Stirring frequently.

Open and pour the tomatoes into a bowl and hand crush them ( I left some chunks for affect) and pour entire can, along with adding enough water the fill the empty can with water to the pot.

Pour the crushed tomatoes into the pot and then, adding enough water the fill the empty can with water into the pot.

Add Bay Leaves, Thyme, Rosemary, red wine vinegar, Worcestershire sauce and pomegranate paste (You can adapt for personal  taste – if you have red wine handy – swap that out for vinegar and pomegranate paste )

Stir and raise heat to a low simmer, place the head of cauliflower in the center.

Spoon some of the mixture over the head of cauliflower, like you are giving it a bath…

Bring back to a simmer and cover.

Cook for 25 – 35 minutes. It is done when a knife slides in easily.

Covered it will keep warm for a while or turn the heat back on to bring back to temperature when serving.

Serve by slicing or break it up as you please

 

Stuffed Bread intestines

– this originated from Nancy Fuller’s FarmHouse Rules shown for Halloween on Meaty Intestines.  But since I wasn’t going to make a slow-cooked pork butt, which is what she used to fil her “Intestines”.  I improvised the stuffing some. (Note: The leftover stuffing is what I mixed with the leftover sauce and onion from the Braised Cauliflower and places around the Brain in the pan)

Ingredients

Two (2) 13.8-ounce package pizza dough (I removed them from the container and wrapped in loose plastic wrap prior to using)
1 medium onion -small  dice
2 Jimmy Dean Sausage roles ( or any kind of ground pork will do)
1/2 cup packed fresh cilantro leaves, roughly chopped
3/4 cup shredded cheese ( I used  a mixture of Cheddar and Provolone cheeses)
1/2 teaspoon red pepper flakes
2 large eggs
1 – 2 tablespoons tomato paste
All-purpose flour, for dusting work surface
All-purpose flour, for dusting work surface
1 box of long grain rice and almond mix
1 tablespoon of pomegranate seeds (optional)

 

 Instructions

In a Dutch oven over medium heat

Add oil and cook the pork sausage, break it up as it cooks -but you don’t want is so small that you haven’t any texture.

Add onion, red pepper flakes, salt, and pepper stirring frequently.

When done, remove from heat and add 1 tablespoon of pomegranate seeds (optional)

Mix well and leave to cool uncovered (you can make this mix the day before and then use the mix on the day you need it for.While the meat cools, prepare a box of long grain & almond rice mix but omit the seasoning packet. Once made – mix it into the meat & rice mixture

While the meat cools, prepare the box of long grain & almond rice per manufacturers instructions mix but omit or use less than half the seasoning packet.

Once made – mix it into the meat & rice mixture

On the day you plan to bake the “Intestines” off:

On a lightly floured table, roll out the dough into so you cut it into 3-4 in wide strips however long you want them to be. Note: One thing I did was removed the dough from the tobe container the day before so I could let it breathe a bit and soften to room temperature before rolling.

Lay the meat mixture down the center, add shredded cheese alongside it, and the cilantro.

Now seal the edges, keeping the tube affect. Don’t worry much id they look a little ragged -that helps the effect.

Place on parchment covered sheet pans.

Bake in a preheated 375-degree oven for 25 – 30 min, switching pans 1/2 way through the cooking.

Hints

I especially love the tip from on the recipe – about using a wash of  1 – 2 eggs and 1-2 tablespoon of tomato paste whisked together to make the pre-bake glaze. That is what gave it the “intestinal” color.
Another hint is to use some of the tomato paste and dab it on the precooked bread to give it a “gashed” look.

Afer 5 min cooling, remove and let cool on a rack

Once baked and cooled a bit I laid them out as you saw to create an affect. I also mixed the leftover rice and meat with the sauce to serve it around the “brains” to help soak up the liquids and used a small rack, under the bread, in the serving pan, to keep them semi-dry.

 

 

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