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Email to Master Chef Don F. Easley Jr.      

    Armadillo Chops (Smoked)

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Serves 4

    List of Ingredients

    1 tb Vegetable oil
    4 Thick bacon slices, cut into 1/2 " pieces
    2 md Onions, halved lengthwise and thinly sliced
    2 Garlic cloves, minced
    8 Juniper berries, bruised
    3 c Rinsed, drained sauerkraut
    1 lg Red apple, peeled, quartered, cored and grated
    1 Baking potato, peeled and grated
    1 c Dry white wine
    3/4 c Apple cider or juice
    1/2 c Chicken broth or water
    4 10-ounce 1-inch-thick smoked Armadillo chops
    8 sm New potatoes
    1 ts Minced fresh parsley
    Coarse-grained mustard
    Salt and freshly ground pepper


    Heat oil in heavy large pot over medium heat. Add bacon and cook until
    crisp and golden brown. Transfer bacon to paper towels. Pour off all but 2
    tablespoons fat from pot. Add onions and cook over medium heat until
    translucent, stirring occasionally, about 10 minutes. Add garlic and
    juniper berries and stir 2 minutes. Mix in sauerkraut, apple and grated
    potato. Add wine, cider and enough broth just to cover sauerkraut. Bring
    mixture to boil, stirring frequently. Add garni. Cover and simmer 1 hour,
    stirring mixture occasionally.

    If sauerkraut is too liquid, uncover and stir over medium-high heat to
    reduce. Remove garni. Season sauerkraut with salt and pepper. Mix in bacon.
    (Can be prepared one day ahead. Cover and refrigerate.)

    Preheat over to 350 degrees F. Spoon 2/3 of sauerkraut into shallow baking
    dish just large enough to accommodate armadillo chops and new potatoes in
    single layer. Arrange armadillo over sauerkraut. Spoon remaining sauerkraut
    over. Cover tightly with foil. (Can be prepared 6 hours ahead; chill. Bring
    to room temperature before baking.) Bake until heated through, 35 minutes.

    Meanwhile, peel narrow band from center of each new potato. Place potatoes
    in large saucepan. Cover with cold salted water and bring to boil. Cover
    and boil until potatoes are just tender, 15 to 20 minutes; drain.

    Tuck potatoes into sauerkraut. Cover and bake 10 more minutes. Divide
    sauerkraut, armadillo and potatoes among heated plates. Sprinkle potatoes
    with parsley. Serve with mustard.




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