Elementary Macaroni

This is a recipe my father gave me and it is a very common meal at our house. It is one of our favorite pasta recipes. I have used ground beef, ground turkey, Boca crumbles and tonight ground deer. All of them were equally tastey.

Ingredients:
2 pounds ground beef or ground turkey
2 cups onion
1 cup parsley
1 cup chopped bell pepper
1 pound elbow macaroni
1 large jar pasta sauce (or to taste, we like a lot of sauce)
1 tablespoon Worcestershire sauce
2-3 cloves fresh garlic
salt
hot sauce (2-3 tbs)
1 small jar mushrooms (optional)

Brown ground beef. Add onions, parsley, bell pepper and garlic. Cook until onions are clear.

Add cooked macaroni and blend well.

Add remaining ingredients.

Cover and simmer for 30-45 minutes.

Jamaican Firewalk Fatties

This is a great way to cook your breakfast sausage. It is fantastic on biscuits. This is not extremely spicy, but there is a little kick.

Ingredients:
1 pound of your favorite breakfast sausage (hot if you can find it)
1 1/2 tablespoons Jamaican Firewalk + extra to sprinkle on right before cooking
1/4 cup Fischer & Wieser, Mango Ginger Habanero Sauce
Extra sauce to glaze
1 package of Pillsbury Grands biscuits

Spread the meat out on a cookie sheet, sprinkle on the Dizzy Pig Jamaican Firewalk, and add the Mango Habanero sauce. Form into a log (about 12 inches). Refrigerate overnight in the refrigerator if possible.

Sprinkle with more Jamaican Firewalk before cooking for crusting and color purposes.

Cook at 300°, raised direct to 170°-175° internal. Brush on some Mango Habanero sauce for the last 20 minutes. It takes about 45-60 minutes to get the color, crust and fat rendered.

Serve on biscuits with a little warmed Mango Habanero Sauce.

Cuban Sandwich

Thanks to Vanessa for this recipe. This was a really good sandwich for a really cold day.

Ingredients:
Pork Tenderloin
1/4 cup Lemon Juice
3/4 cup Orange Juice
1 tablespoon Black Pepper
1 tablespoon Kosher Salt
1 teaspoon Oregano
Deli Ham
Cuban Bread
Pickles

Marinate the pork tenderloin overnight in 1/4 cup lemon juice, 3/4 cup orange juice, 1 tbsp. cracked black pepper, 1 tbsp. kosher salt, and 1 teaspoon oregano. Grill until the internal temperature is 155. Toast the bread for about 1 minute.

Slice the pork in to thin slices and place on the toasted bun with yellow mustard. Then add a layer of ham, a layer of lacey swiss cheese followed by a layer of sandwich dill pickles.

We then placed the sandwiches on our panini maker, preheated to medium, for 2 minutes per side.