All natural, vegan, nut free snack bites filled with bananas, sunflower seed butter, oats, Kamut flakes and a hint of maple syrup, with a nice sweet chew from dates and raisins and a crunch from a toasted sesame seed coating. Made these for my food demo class today – such a fun, simple and QUICK recipe you can make with the kids after school (and better than a cookie!)
The Diner at 213 E. Main Street is a Norman fixture. Mark Amspacher started it in 1996 and ran it until his death in 2010. He operated the famous Amspacher’s Grocery & Deli on Lindsay Street across from the OU campus prior to founding The Diner. Mark was known as a champion chili cook and chili was a staple in The Diner’s fare. My favorite breakfast was the ‘Tamale Breakfast’. It wasn’t on the menu, but was a couple of tamales with fried eggs, chili, cheese and a few green onions on top and served with hashbrowns. Guy Fierie’s "Diners, Drive ins and Dives" featured Mark in 2009. The Diner is still open and run by Mark’s daughter, but the place is just not the same without Mark’s huge hulking body wrapped in a tie-dyed T-shirt and a big infectious smile on his face.
A couple nights ago, I was watching the Food Network show, "Diners, Drive-ins and Dives". This particular episode, "Kansas City Barbecue Tour, Episode DV0910", certainly caught my attention. (I used to live near KC, and my parents still do; and, as you may have noticed in my previously posted pictures, I enjoy throwing mounds of meat on the smoker…)
One of the segments featured "RJ’s Bob-Be-Que Shack" in Mission, KS. The chef, Bob Palmgren made some pork sausage wrapped in corn husks and smoked those babies for one to three hours.
For quite some time, I’ve been thinking that I wanted to make my own air-cured sausage. I’m not quite ready for that, but this seemed tailor-made for me…
I was already planning to smoke a couple of Boston butts yesterday, so this was a no-brainer!
I trimmed off about one to two pounds from the pork shoulders and put the pieces in the freezer while I got the smoker up and running and the butts smokin’. (This makes it a lot easier to slice, especially with all of that fat…)
I don’t have a meat grinder, so I diced it as small as I could.
I added the following:
Garlic (a bunch of cloves, finely chopped)
Cumin seeds (toasted first)
Cayenne pepper (not a LOT – just enough to notice)
I worked it with my hands so that everything was (kinda) evenly distributed.
I divided the mixture into (roughly) six equal portions.
I had purchased some corn on the cob (for the same shindig as the Boston butts) so I carefully pulled out some of the tender inner husks. (Not the ones right next to the corn, but the next layer out.)
I formed links about 1" in diameter, rolled them up in the husks and tied them off.