Savory Nordic Oatmeal

Savory Nordic Oatmeal

For the Oatmeal:
2 tablespoons unsalted butter
1⅓ cups steel-cut oatmeal
2½ cups vegetable stock
Kosher salt, to taste

For the Sausage:
2 tablespoons butter
2 medium shallots, peeled and thinly sliced
8 ounces soppressata, thinly sliced
Kosher salt, to taste

For the Beans:
Kosher salt, to taste
4 ounces mixed beans
½ tablespoon olive oil
½ tablespoon Meyer lemon juice
1 teaspoon Meyer lemon zest

For the Eggs and Garnish:
2 tablespoons white wine vinegar
Kosher salt, to taste
4 eggs
Freshly grated horseradish, for garnish


Make the oatmeal: In a medium saucepan, melt the butter over medium-high heat. Add the oatmeal and completely coat in the butter, toasting for 1 to 2 minutes. Pour in the stock and bring to a simmer. Cook, stirring occasionally, until tender and thickened, 10 to 12 minutes. Season with salt and keep warm on the stove.

Make the sausage: In a medium skillet, melt the butter over medium-high heat. Add the shallots and cook until lightly golden, 3 to 4 minutes. Add the soppressata and cook, 3 to 4 minutes more. Season with salt and keep warm.

Make the beans: Bring a pot of salted water to a boil. Add the beans and blanch until tender but still crisp, 1 minute. Drain the beans and transfer to a small bowl. Toss with the remaining bean ingredients and season with salt, then set aside.

Poach the eggs: Bring a pot of water to 180º and stir in the vinegar and salt. Crack each egg into a separate small bowl. Using a slotted spoon, swirl the water as you drop each egg into the pot. Cook, stirring as needed to prevent the eggs from sticking, until the whites are cooked but the yolks are still runny, 3 to 4 minutes. Using a slotted spoon, transfer the poached eggs to a paper towel-lined plate to drain.

Assemble the bowls: Divide the oatmeal between 4 bowls. Top each with the sausage, beans and a poached egg. Garnish with grated horseradish and serve.

Creole Seasoning

Creole Seasoning

3/4 box salt
1/4 cup black pepper
1/4 cup red pepper
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup paprika

Mix all ingredients together.

Store in an airtight container.

Use liberally wherever a zing of flavor is desired.

How to Make Clarified Butter

Clarified Butter


1 1/2 pounds unsalted butter, cut into 1-inch pieces

Place the butter in a 2-quart saucepan and set over medium heat.

Once the butter has liquified, decrease the heat to lowest setting then adjust to maintain a low boil.

Cook for approximately 45 minutes or until the butter reaches 260 degrees Farenheit, is clear, and the foam on top is slightly browned.

Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel.

Cool completely before refrigerating in an airtight container for up to six months.

Can be frozen for up to a year.

Beef Dry Rub

Beef Dry Rub

3 tablespoons coarsely ground black pepper
2 tablespoons granulated white sugar
1 tablespoon onion powder
1 tablespoon kosher salt
1 teaspoon smoky paprika
2 teaspoons mustard powder
2 teaspoons garlic powder
2 teaspoons ancho powder
1 teaspoon chipotle powder

Mix ingredients well and store in airtight container. Will keep for about six months. Makes about 1 cup.

Rub liberally onto your cut of beef, place in a zip top bag and refrigerate for 12-18 hours before roasting.

A Winter Hot Drink

A Winter Hot Drink

4 mugs worth of Apple Cider,
1 mugs worth of Caramel Vodka,
1 tablespoon Cinnamon,
1/4 cup Brown Sugar

Heat the cider add cinnamon & brown sugar then remove from heat add vodka! DO NOT BOIL VODKA!

A mug is a coffee mug, you can add sugar or not, you can drink it cold or warm. This is the standard recipe, make it your own.

A mug is eight ounces which is one cup. So to figure out how much it makes research how many cups are in the cider and the vodka.

No, this is not the apple pie recipe and no, there is no name for it.