Bucatini & Bologna Rings in Garlic Sauce
Makes 4 servings
- 1 Yale bologna ring
- 1 pkg (450g) bucatini pasta, uncooked
- 1 lg onion, cut ½ inch rings
- 12 sm cloves garlic
- 12 whole cashews
- 1 sm red, yellow & orange pepper, cut in rings
- 1 tbsp ground oregano
- 1 tbsp ground parsley
- ½ cup olive oil
- Salt and pepper
- Grated parmesan cheese, for garnish
Cut bologna ring into ½ to ¾ inch widths. Carefully insert 9 pieces of uncooked bucatini through each bologna piece. Place bologna and pasta in boiling water, cook until al-dente (approx 15 minutes). Drain and set aside.
In a large non-stick skillet over medium heat, sauté onion, garlic, cashews, peppers, dried herbs in olive oil until onion is translucent. Season to taste. Stir frequently. Place cooked pasta and bologna in skillet and toss lightly until heated through. Serve on pasta plates and garnish with parmesan cheese.
I had the privilege of chatting with Nancy from Yale, Michigan at C. Roy’s (Home of Yale Bologna). They are a USDA, family owned and operated, certified organic processing plant. They process beef, pork, and of course, their famous Michigan made Yale Bologna in which I had the opportunity to taste. And, will work on some recipes with this delicious sausage.
Each year during the last weekend of July, the small but enthusiastic town of Yale, Michigan celebrates the world famous Yale Bologna Festival. Thousands of people gather and joyfully consume tons of Yale Bologna.
You don’t have to wait for the festival to enjoy Yale Bologna. Each week hundreds of fresh smoked Yale Bologna rings are made with great pride as C. Roy, Inc. (Mr. Cecil Roy was born in Trenton, Ontario) continues its heritage and history as the original makers of Yale Bologna. Make plans to come on over the last weekend in July and have some fun at the festival. You can watch the crowning of the king & queen, and the princes and princes of Yale Bologna. There’s lots of fun for all ages. http://croyinc.com/yale-bologna-festival/
Photo taken by Pat Cornect
Saltjunk.com is a website dedicated to Newfoundlanders and Labradoreans at home and abroad, and to other folks who simply enjoy NL culture, cuisine and its traditions. With completion of a Culinary Management program at Liaison College, Oakville, Ont, a Certificate in Baking at George Brown College, Toronto, Ont and a course in Food Photography; my purpose is to add new NL recipes to the existing culinary library and revisit some of the older ones and fine-tune them using today’s techniques (if possible). Also, I want to preserve some of the older and forgotten recipes that have been lost with time.
Re-discover Newfoundland and Labrador Cuisine, bring out the old recipes that your grandma and mom had written down on old scribblers or cook up recipes that were passed down from generation to generation. Relive again the taste. Experience the flavours and aromas that were once an everyday occurrence in our childhood. Can you smell the aroma of old fashion bread baking with a roaster full of hot baked beans in the oven?
Come taste times gone by and traditions of Newfoundland and Labrador. There’s a centuries-old tradition of ingenuity, imagination and inspiration in every morsel. Consider the true blend of Aboriginal, English, French, German, Irish, Portuguese, Scottish and Spanish ancestry in our very unique cuisine.
Savour and experience recipes from times past, such as; Fish & Brewis, Fried Cod Tongues, Cod Fish Stew, Fish Cakes, Toutons, Salt Junk Dinner, Pease Pudding, pea Soup, Dumplings, Cabbage Soup, Colcannon, Flipper Pie, Pan Fried brook Trout, Turr, Baked Salt Water Duck, John Bull Stew, Drawn Butter, Kedgaree, Wild Hare (Rabbit) Stew and Pie, Old Fashioned Bake Beans, Figgy Duff, Pork Bang Belly, Beaslin Cake, Lobsouse, Bake Cod Row, just to name a few.
Just maybe, we can bring back “the good ole times” our grandparents and parents once shared at the kitchen parties, card games, mummering and telling yarns, while we cook up a good scoff with our friends.
If you have any old family recipes pass down or new ones you want to share with the world, please send them to me. If you like, forward a photo of the dish and your recipe, I will post it.