Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts

5/5/14

Pork Tenderloin with Sesame Ginger Glaze and Warm Cabbage Slaw











Here's a main dish for your Mother's Day meal that is guaranteed to make Mom feel like a queen and make you her favorite child!
Don't be intimidated by the length of the recipe. It's really simple, with a few steps that can be done ahead (also make sure to read all of the tips below the recipe before heading to grocery store):
-On Saturday, make the marinade and place the meat in a bag to marinate.
-Prepare all of the ingredients for the cabbage slaw by cutting up the veggies and set in the fridge.
-Make the Tarragon Mayo to dress the slaw and refrigerate.
On Sunday all you have to do is cook the pork and steam the cabbage.



This photo is the pork tenderloin after it has been seared and cooked in the oven. This will hold in the moisture and allow the pork to cook for a few more minutes. My sister in law, Sheri always cooks her pork and then wraps it in foil. I love the way her pork is always tender and juicy.
Dry pork? It's not going to happen if you use this method.
Mom's going to be asking you for this recipe.
Count on it.
Come back on Thursday, I'll post a simple and delicious dessert for Mom :)


Three simple steps for the warm cabbage slaw.  Chop.
Cover and steam for 5 minutes.
Toss with vinegar.
That's it.
Serve warm or room temperature. 

This one is drizzled with a little tarragon mayo...if you think Mom will like dressing that's a little creamy





Pork Tenderloin with Sesame Ginger Glaze and Warm Cabbage Slaw
A Bountiful Kitchen
print recipe

2 1/2 lb Pork Tenderloin
1/2 cup balsamic port vinegar ( I used "O" brand), regular balsamic is fine
1/2 cup soy sauce
1/2 cup olive oil
4 tablespoons sesame oil
4 tablespoons grated fresh ginger
2 shallot, peeled and chopped (about 1/2 cup)
salt and pepper
olive oil for searing meat

Place the pork tenderloin in a gallon Ziplock bag. Whisk all of the ingredients together in a bowl and pour  3/4 cup of the marinade over the pork. Squish the pork around in the bag to make sure has covered all areas of the pork.  Reserve the remaining (about 3/4 cup)  marinade to make a reduction after the pork is cooked. Do not put the reserve marinade on the pork. Set aside remaining marinade.
Marinate the pork for at least 2 and up to 24 hours in refrigerator.
This is a good time to wash and cut up the cabbage and carrots for the warm slaw to be served with the pork.
Preheat oven to 425, with rack on top third of oven.
When the pork is done being marinated, Turn the heat on the stove to medium high heat. Place a tablespoon  or two of olive oil into the pan after the pan is hot.
Remove the meat from the marinade and season the meat generously with salt and pepper. Let any excess marinade drip off the meat before searing, so you won't get splattered by the hot oil/liquid reaction. Discard marinade.
Using tongs, carefully sear the meat on all sides for about 2 minutes per side. When the meat is browned on all sides, remove from pan with tongs and set on a baking sheet.
Cook for 15-18  minutes at 425.  Do not over cook. Remove meat from oven, and immediately wrap meat in Saran or other plastic wrap tightly. Set aside.
Make the reduction:
Take the remaining reserved marinade (that was not used with meat) and place in the same pan used to sear the meat, do not wipe out pan.  Heat over medium high heat until boiling. Simmer for about one minute. Add water if too thick (1-2 tablespoons). Remove from heat.

Warm Cabbage Slaw with Tarragon Mayo
2 cups green cabbage, washed and sliced thin
2 cups purple cabbage, washed and sliced thin
2 cups dark leafy greens, such as: spinach, kale or mustard greens
2 large carrots, or 1 1/2 cups baby carrots, sliced into thin pieces,
or 1/2 bag of matchstick carrots
1/2 cup water
2-3 tablespoons white balsamic or cider vinegar
salt and pepper

Tarragon  Mayo (optional, but yummy)
1/2 cup mayo, regular or low fat
1/4 cup fresh, or 2 tablespoons dry tarragon
2 tablespoons green onion
1 tablespoon vinegar
salt and pepper

Use a wok or large fry pan to cook the slaw. Place the cabbage and carrots in the pan with the water. Turn the heat on high and bring water to a boil. Cover and cook the vegetables for about 5 minutes, or until the cabbage is slightly wilted. Remove from heat. Toss with salt and pepper and vinegar. Keep lid on until ready to serve.
Whisk together all ingredients to make tarragon mayo. Serve drizzled on top of cabbage slaw or (I like it) on the side.

When ready to serve dinner:
Remove the meat from plastic wrap. Place on cutting board and slice into 3/4-1 inch thick medallions. Place the meat on a serving platter and pour the sauce over the meat. Serve with warm cabbage slaw and tarragon mayo.

Serves 8

Tips:
**Very Important**-
Buy the right kind of pork. This is Pork Tenderloin.  The package is long and skinny. Pork Tenderloin is often confused with Pork Loin. Do not buy Pork Loin roast.  It's usually a fat (shaped) roast. It doesn't work well with this cooking method.  I can't tell you how many times a friend has called and said they are ready to make a recipe that calls for Pork Tenderloin, but instead have purchased Pork Loin roast. Oops. Check the name of the cut of meat carefully. Remember, the package is long and skinny. You may purchase Pork Tenderloin at any grocery store or at Costco in a two-pack. If you purchase in a two pack, usually one side of the package will weigh about 2 1/2 lbs. or enough for a single recipe above. If you double the recipe, I would 1 1/2 times the sauce. You won't need two times the sauce/marinade.
- If you are following instructions for make ahead (above in the post) remove the meat from the fridge about an hour before cooking, and let sit on counter in bag.
-Make sure the oven is preheated for at least 10 minutes before cooking the pork. You want the oven to be all the way up to temperature.
-Wrapping the meat: Use plastic wrap. This adds an extra measure of trapping the juice in, and next to the meat. If you are waiting more than about 10 minutes to serve dinner after the pork is cooked, try wrapping in foil over the plastic wrap as well to keep it warm. One more note about wrapping the meat in plastic wrap. I watched a chef from the Grand America Hotel in action last year at a fund raising dinner. He wrapped the pork roast he cooked in plastic wrap. If it's good enough for the Grand, it's good enough for me :)
-Don't over cook the meat. it will continue to cook after removed from oven while wrapped in plastic wrap. 









3/21/12

Boneless Pork Ribs with Apple Cinnamon Barbecue Sauce





The convo tonight at the ballpark turned to important things. Number one on the list: What's for dinner?
If I don't plan early in the day, it's drive thru, or quesadillas, or grilled cheese with tomato soup. Again.
I came up with this dish last week. Served it with some rice I threw in the rice cooker and a salad.  My inspiration? Boneless ribs on sale for about $2.50 per pound.
Yum.






Boneless Pork Ribs with Apple Cinnamon Barbecue Sauce
A Bountiful Kitchen
print recipe

2 1/2 lbs pork boneless ribs
salt and pepper
1 tablespoon olive oil
1 small apple, cored and chopped
1/2 cup onion, chopped
1 clove garlic, crushed or minced
1/3 cup honey
1/4 cup ketchup
1/4 cup steak sauce ( I used HP)
1 teaspoon cinnamon
3 tablespoons cider vinegar

Set rack on lower half of oven. Preheat oven to 350 degrees.
Heat heavy pan over medium high heat. Add olive oil and ribs seasoned with salt and pepper.  Brown ribs on all sides quickly, remove from pan and set aside. Turn heat  down to medium and add apple and onion. Cook for about 3-4 minutes until softened. Turn off heat. Add garlic. Cook in hot pan for about 1 minute or until fragrant. Add remaining ingredients to pan. Stir until combined. Add ribs back to pan and turn to coat with sauce.
Cover pan with foil and lid. Place pan in preheated oven, shut oven door and reduce heat to 250 for 3 1/2- 5 hours.
Turn oven off and leave meat in oven until ready to serve. As long as meat is covered tightly, it may stay in the oven for 2-3 additional hours.

Tips:
-If you are in a hurry, skip the browning step, mix everything except the meat and olive oil together in a bowl. Place the meat in a lightly greased oven proof pan. Season with salt and pepper. Cover with sauce.  Cover pan with foil and a lid. Bake as directed.


2/16/12

America's Test Kitchen Spaghetti and Meatballs



Who doesn't love a good spaghetti dinner?  The America's Test Kitchen  recipe for Spaghetti and Meatballs intrigued me because it calls for bread soaked in buttermilk, instead of the dried bread crumbs I use in my go-to recipe. The meatballs were extra tender, and the buttermilk added a bit of tang, as the Test Kitchen book promised. Yummy.
If you are looking for the perfect Sunday meal, (which in my opinion includes a good part of the meal prepared ahead) make these Saturday afternoon. After completely cooking the meatballs and preparing the sauce, let the meatballs bathe in the sauce overnight in the fridge.
Trust me, you'll want to double this recipe.
One step closer to the day of rest.





Spaghetti and Meatballs
adapted from America's Test Kitchen
print recipe

Meatballs
2 slices white bread (crusts discarded), torn into small cubes
1/2 cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons sweet milk
3/4 pound ground beef  ( or 1 pound if omitting ground pork below)
1/4 pound ground pork (to be mixed with ground chuck)
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley leaves
1 large egg yolk
1 small clove garlic , minced (1 teaspoon)
3/4 teaspoon salt
Ground black pepper
Vegetable oil for pan-frying

Simple Tomato Sauce
2 tablespoons olive oil
1 clove minced garlic
1 28 oz can crushed tomatoes
1 teaspoon sugar
1tablespoon minced fresh basil leaves
salt and pepper to taste

1 pound spaghetti
grated Parmesan for topping pasta

For the meatballs: 
Combine bread and buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms.
Mix all meatball ingredients, including bread mixture and pepper  in medium bowl. Lightly form 2 tablespoons of mixture into 1 1/2-inch round meatballs; repeat with remaining mixture to form approximately 18-20 meatballs. (Compacting them can make the meatballs dense and hard. Can be placed on large plate, covered loosely with plastic wrap, and refrigerated for several hours.)
Meanwhile, heat  about two to three tablespoons vegetable oil over medium-high heat in 10- or 11-inch non stick saute pan. When edge of meatball dipped in oil sizzles, add meatballs in single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed to keep oil sizzling but not smoking. Transfer browned meatballs to paper towel--lined plate; set aside. Repeat, if necessary, with remaining meatballs.

For the sauce:
Discard oil in pan, leaving behind any browned bits. Add olive oil along with garlic; saute, scraping up any browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in sugar and basil; add salt and pepper to taste. Add meatballs and simmer. Keep warm over low flame.


For pasta:
Heat 4 quarts of water to boiling in a large pot to cook pasta. Add 1 tablespoon salt and pasta to boiling water. Follow package directions and cook until al dente, drain, and return to pot until serving. 

Tips:
-This recipe serves about 6 adults. 
- The longer the sauce simmers, the more flavorful the dish will be. Preparing the dish the day before allows for best flavor. This dish may be prepared up to five days before serving. On day of serving, cook pasta and heat up sauce on stove top over low to medium heat for about 45 minutes. 



11/28/11

Chicken and Cream Cheese Enchiladas with Homemade Corn Crepes



Jo Murdock is one of my favorite people in the world!  Jo met her husband Dave at Disneyland when she was17 on the Carnation dance floor by the castle Move over Cinderella. They were married when she was 18. She is the most devoted mother of 8 children (7 living, one passed at birth).  Her daughter Lindsay once told me, "She's awesome...the bestest friend a girl could ask for. I'm truly blessed to have her as my Mom....and her cooking is AMAZING!!"  I agree with Lindsay.  Besides being a great cook, awesome mom and grandmother, Jo is a great example to me. She's always serving others. A few years ago, she organized a neighborhood cookbook that contains 300 pages of tried and true recipes from some of my dearest friends. This book is a treasure, not only because of all of the great recipes contained in one book, but also all of the memories associated with people who submitted recipes. I pulled the book out a few weeks ago, and tried this recipe from Jo. You know how I love anything that resembles an enchilada. This one is exceptional! Corn Crepes replace the usual tortilla.
Oh. My. Goodness. You have to try these. If you have some leftover turkey sitting around in your fridge, they would be perfect for this recipe. I  subbed pork for the chicken, and the fam inhaled them. Wouldn't this make a fun entree for a Christmas party with a Mexican theme? A little Cranberry Salsa on the side?  Thanks Jo.



Chicken and Cream Cheese Enchiladas with Homemade Corn Crepes
Jo Murdock
print recipe

1 large onion, thinly sliced
2 tablespoons butter
2 cups cooked diced or shredded chicken, or pork*, or turkey
6 oz cream cheese, diced
salt and pepper to taste
12 corn crepes (recipe below)
1 cup heavy cream
2 cups grated Monterey Jack Cheese
lime wedges for garnish

Separate onions and saute in butter ever medium heat until beginning to brown about 20 minutes. Remove pan from heat and add meat and cream cheese. Mix lightly and season. set aside.
Prepare crepes. Set aside.
To assemble enchiladas:
Divide the filling into 12 equal portions. Spoon each portion into the center of a crepe. Roll up. Place seam side down in greased casserole dish in a single layer. pour Cream down sides of crepes, about 1/2 inch deep. Bake uncovered in a 375 degree oven for about 20 minutes. Remove from oven and sprinkle with cheese. Return to oven and bake until cheese is melted. Serve with garnish of olives and lime wedges. Serves 6.


Corn Crepes:
2 eggs
2 tablespoons flour
1/2 cup Masa Harina flour, found in specialty section of grocery near Mexican foods
1/4 teaspoon salt
1 tablespoon vegetable or canola oil
3/4 cup milk

Mix all ingredients in a blender. Blend until smooth. Heat a 6 inch skillet or crepe pan. Grease the pan with oil or butter. Pour 1/4 to 1/3 cup batter into the pan and swirl batter until it covers the bottom of the pan. Cook until lightly browned, and flip to cook other side. Set in a pan when cooked, and finish cooking rest of crepes. 

Tips:
-For a do-ahead recipe, you may make the crepes the day before and store in the fridge until ready to assemble. 
-*I had some boneless "Country Style  Pork Ribs" I  wanted to use. I cooked the ribs at 275 degrees for 3 1/2 to 4 hours in a dutch oven. I seasoned the ribs with salt, garlic salt and pepper, and added about 1/2 cup of water to the meat before tightly covering the pan. Before cooking, the ribs weighed about 4-5 lbs. There was enough meat for a double recipe of enchiladas. 


9/19/11

Cafe Rio-Style Sweet Pork Salad


If you live in the great state of Utah, or have visited here in the past ten years, you know about Cafe Rio. Or Costa Vida. Mexican food with a Southwest flair.
This recipe is a great option for feeding a crowd,  because there's something for everyone. Don't like meat? Have a meatless salad. Don't like meat or salads? Have a tortilla with cheese, rice, dressing, pico  and beans.  Everyone builds their own. It's worked for me when cooking for a crowd of 30-300.
There are loads of copycat recipes on the Internet for Cafe Rio/ Costa :  rice, beans, dressing and the fan favorite/flagship item-Sweet Pork.  I'm posting my family favorite copycat recipes this week. I know I'm a few years behind this trend, but it will save me jumping around from site to site, looking for the recipes, or searching for the crumpled pieces of paper with my scribbles written all over. They'll all be here, in one place.  Ole!


To Build a Cafe Rio style Sweet Pork salad:
print instructions/grocery list

Cafe Rio style Sweet Pork- find it here
Cafe Rio style Black Beans-find it here
Mexican Rice with Cilantro Dressing - find it here
Cafe Rio style Cilantro Dressing- find it here
Pico de Gallo - find it here
Our favorite Chunky Guacamole- find it here

Other items you will  need/want to make a Cafe Rio style salad:
Romaine lettuce, washed and chopped
Cheese, Mexican blend and/or Cotija (Mexican cheese) for sprinkling on top, if desired
Flour Tortillas, we like the type found in Costco in the refrigerated section, grill for a few minutes on each side at home, or you may use grilled corn or regular grocery store flour tortillas, warmed
corn tortillas and vegetable oil- cut the corn tortillas into strips, fry over medium high heat, drain on paper towels, sprinkle with salt
Sour cream for topping salad
Fresh cilantro to top salad
lime slices, to top each salad
8 or 9" disposable foil tins found in baking section of grocery or the dollar store, or plates work too

Assembly:
Place all items on serving table in this order:
Tins or plates, tortillas, beans, rice, meat, lettuce, cheese, pico, guacamole, dressing, sour cream, tortilla strips, cilantro and lime slices.








Cafe Rio Sweet Pork for a crowd
A Bountiful Kitchen
print recipe

For roasting meat:
13.5 lb Pork Shoulder* (yield approx 6 1/2 lbs cooked, fat removed, shredded pork)
2 teaspoon onion salt
fresh ground pepper
3 cloves garlic, chopped fine or crushed
1 can or approx 12 oz Coke or Dr. Pepper, not Diet (see reader comment below by Bonnie)

For sauce after roasting:
3- 4 oz cans diced (mild to medium) green chilies
1-28 oz can red enchilada sauce
2 cups light brown sugar
2 cans or 24 oz Coke or Dr. Pepper

Preheat oven to 350 degrees. Place rack in bottom third of oven.
If making a full recipe and using a piece of meat larger than 6 lbs, cut the meat into at least two or more  pieces to insure meat will be cooked through.
Season the pork with onion salt and ground pepper on all sides.  Rub the top of the pork with crushed garlic cloves.
Place the pork in a large heavy roasting pan or crock pot.  Pour Coke around the sides of roast.
Cover tightly with foil, so no steam escapes. Roast at 350 for 2 1/2 hours. Do not open oven. Turn oven to 200 roast for 2 more hours. Alternately, Place the pork into two large crock pots. Follow directions, except cook on low for about 10-12 hours.
After roasting, remove meat. Let cool for about 15 minutes, or cool enough to handle. Pull meat apart with hands, removing any visible fat remaining on meat. Discard fat and drain remaining liquid from pan.
Place meat back into roasting pan, shred with forks.
Prepare sauce by placing green chilies, enchilada sauce and brown sugar into a blender.  Blend until smooth. Add the Coke, stir with spoon. Pour the sauce over the meat, and heat the meat again before serving. Do not stir too much, this makes the meat a mushy mess. Visualize the icky barbecued meat in the frozen section at the grocery. I prefer to pour sauce on top and leave the meat alone :) Using tongs helps tremendously.
Yield: about 35 servings.

Tips:
-*Important: Make sure to buy Pork Shoulder or Pork (Boston) Butt.  Pork Roast or Pork Loin does not have enough fat to produce a product that will shred properly. I like Pork Shoulder best for this recipe. A large Pork Shoulder can be found at Costco for approximately $2.00 per pound.
-This recipe may also be used as a taco filling or for burritos.
-If preparing ahead, follow directions until meat has been shredded. Refrigerate or freeze meat at this point. When ready to serve, prepare sauce and pour over meat. Heat up in oven or on stove top at low heat.
-This recipe freezes well. When I have leftovers, I freeze the meat and drain off the sauce. When I want to use the frozen meat, I let it thaw in the fridge overnight; then place the meat in a pan on top of the stove. I make fresh sauce but only prepare 1/3 of the recipe above.
-If the sauce is too thick for your liking, you may add water, 1/4 cup at a time.
-If you are looking for a recipe that is scaled down to 6 servings, read this post at Family Favorite Recipes. The recipes are a bit different than mine, but the quantities are smaller for the pork. Fam Fav Recipes also does a great job of thoroughly explaining the assembly process in making the salad. 

3/25/11

Green Chili Enchiladas for a Crowd






I love enchiladas. We make several different types, my absolute favorite being this recipe for Santa Fe Enchiladas. It's a wonderful recipe, but time consuming. Not great if you have to make, say, enchiladas for 200.
I looked for a recipe I could easily make in bulk, without losing the great flavors found in the made from scratch recipe I love... read several different recipes and came up with my own simple dish.
"Green Chili Enchiladas for a Crowd".
Spanish for the day (per my live in translator): Puro delicioso. Va a gustarlo mucho! 






Green Chili Enchiladas for a Crowd
A Bountiful Kitchen
print recipe

for meat filling:
1-4-5 lb. roast, Beef Cross rib
1 package Lipton Onion  soup mix, dry
water

for meat filling, after cooked:
1-16 oz far Herdez Salsa Verde or any other type of green chili salsa

for enchiladas
1 - 28 oz. can Green Chili Enchilada Sauce, mild
24 small corn tortillas
1 lb Pepper Jack cheese, grated
1-2 cups sour cream, low fat or regular

Meat filling- early in the day or the day before serving:
Place roast in a crock pot on low, pour  dry soup mix over top, fill pan or crockpot with water, until water level reaches about 3/4 way up sides of roast. Cover tightly, cook for about 8 hours on low heat (275 if in oven).
Remove meat from pan, let cool slightly. Shred or chop meat, discarding any fat, and place in  9x13 pan salt and pepper generously. Pour Salsa Verde over top of meat.  Pour about 2 cups of the leftover juice over meat. Bottle any remaining juice and freeze for later use (gravy, soup, etc)
Preparing pan-Grease a jelly roll pan (approx 10 1/2 by 15 1/2 ") Pour about 1 cup green chili enchilada sauce into pan, making sure the sauce covers the bottom of the pan in a thin layer.
Cooking tortillas-Turn on a griddle or using a fry pan on the stove,  at medium high heat spray pan with non stick cooking spray. Quickly cook all of the tortillas on both sides, just until the tortillas are pliable or soften.  This will take about 15-30 seconds per tortillas (total for both sides, about 10-15 seconds per side). Do not overcook or the tortillas will become hard. Place the tortillas on a plate and stack them as you go.
Assembling tortillas: In an assembly line place the tortillas, sour cream, meat, cheese, and finally, the prepared jelly roll pan.
Take the tortilla and spoon about 1 teaspoon to 1 tablespoon of sour cream in the center, spreading around a bit.  Add some meat and cheese. Roll up the tortilla and place seam side down on the pan. Continue to roll until all 24 of the tortillas are stuffed and rolled. You should have three rows of 8 tortillas each.
Pour the remaining sauce on top and bake at 375 for 30 minutes, loosely covered with a sheet of foil.
Remove from oven and top with some Jack or Cojita cheese. Let sit for 10 minutes and serve.

Tips:
-I like this with best with yellow corn tortillas.
-If you want to make this the day before, assemble the tortillas up to the baking point. Cover with plastic wrap and place in refrigerator. The next day, Remove the wrap and bake at 350 degrees for about 45 minutes. You may need to add sauce as the tortillas will absorb some of the sauce overnight.
-These do not freeze well (become mushy). Better to make no more than one to two days ahead.
-These work well with slow cooked pork or chicken instead of beef.

5/22/10

Mexican Pulled Pork Carnitas






I wanted to have a little Cinco De Mayo celebration earlier this month. Between baseball rain outs and reschedules, end of school year craziness, and lifeingeneral, our celebration was reduced to a throw together dinner. You know how my kids LOVE Boston Butt. I found a couple of recipes that looked easy and yummy-one was a Cooks Illustrated recipe and another claiming to be the "best pork carnitas, EVER."
So, I ran to Dick's Market, came home, turned on the oven, threw a butt roast in the oven for about 4 hours. Went back to micro managing my kids lives. At the 4 hour 15 min mark, dinner was ready. So- about 20 minutes total prep (working) time.
Other than Stephen picking off the radishes, it received rave reviews, which is no small victory. Trust me, this can be a tough crowd.




Mexican Pulled Pork Carnitas
adapted from Cooks Illustrated

Pork
1- 3 1/2 to 4 lb boneless pork butt (don't go smaller than 4)
2 tablespoons ground cumin
1 small onion, sliced
2 bay leaves, crushed
2 tablespoons dried oregano leaves
1 teaspoon salt
1/2 teaspoon pepper, ground
2 tablespoons lime juice (about 1 lime)
1/2 cup water
1 medium orange, halved

Tortillas and garnishes:
12-15 6 inch corn tortillas, (I like white corn)
lime wedges
minced onion, red, white or yellow
fresh cilantro leaves
thinly sliced radishes
avocado, chunked
sour cream

Preheat oven to 350 degrees.
Place roast in heavy oven proof pan. Squeeze lime and orange juice on top of roast. Rub pork with all dry ingredients. Pour water around sides of roast. Lay halves of lime and orange in pan with roast and water. Lay onion slices on top of roast. Cover pan with tight fitting lid.
Place roast in oven. Set timer for 2 hours. After 2 hours, turn oven to 225 degrees, or off completely. Do not open oven. Leave roast in oven for an additional hour, or two. Remove and let cool for a few minutes. Pull all remaining fat off of meat and discard. Chop pork and set aside.
About 15-20 minutes before you want to eat, chop garnishes and set aside. Turn on griddle to about 300 degrees, or if using a pan on stove, medium high heat. Spray surface with Pam or rub with vegetable oil. Quickly grill tortillas in hot pan until each side is puffed, about 10-15 seconds each side. You may grill the tortillas ahead of time and wrap in paper towel and foil to keep warm. Top each tortilla with a bit of meat and other garnishes.
Serves 4.

Tips, confessions:
-I actually forgot to add the orange juice, it was still wonderful.
-I grill the tortillas as we eat.
-Often people ask me if it's ok to substitute Pork Loin Roast for Boston Butt. Boston Butt is a roast that has a high fat content. If you use another type of roast in this type of recipe, it will not be as flavorful. If you trim the fat off of the Boston Butt, it will not be as flavorful. The fat is what keeps the meat moist, and gives it a hard to duplicate flavor.
-When I cook Boston Butt's I vary the amount of cooking time. It's a perfect Sunday or busy day type of roast. Set the timer to cook the meat for about 2 hours, then either reduce the heat to about 225-250 or simply turn the oven off for up to 3 hours. If the oven door is not opened, it will stay warm for several hours and continue to cook the roast at a low temperature.

1/20/10

Dad's Favorite Navy Bean Soup





Do you ever feel totally guilty about throwing out the bone that is in the middle of your Honeybaked Ham after the holidays? I do. Not surprising, since Guilt is my middle name. My mom always made Navy Bean Soup after Christmas and/or Easter with the leftover ham and of course, the bone. She made bean soup with her trusty pressure cooker. I remember watching that thing heat up, and was so afraid of the top popping off and exploding all over the kitchen. No idea where this fear came from...anyway, I make it on the stove in one of my stockpots. It's not quick, but really simple and inexpensive. If you are into food storage, and wondering (like me) what in the heck to do with all of those dried white beans, this is your chance to use up a few.
This was one of my dad's favorite foods- it's filling, and served with cornbread, feels like a meal. If you don't have a ham bone, (this sounds like an old Country Western song, doesn't it?) you can just chop up some ham and call it good.




Navy Bean Soup
adapted from Food Network

1 pound navy beans, picked over, rinsed and drained
10 sprigs parsley
2 sprigs fresh thyme or rosemary
1 bay leaf
2 large smoked ham hocks, about 1 1/2 pounds (or leftover ham bones)
1 medium onion, coarsely chopped
1 clove garlic, coarsely chopped
4 cups cold water
4 cups chicken or vegetable broth
1 1/2 cups carrot, coarsely chopped
Kosher salt and freshly ground black pepper at least 1 teaspoon of each


Place the beans in a large saucepan and cover with cold water by about 2 inches (about 10-12 cups water). Bring to a boil and lower the heat to a simmer. Cook for 5 minutes; remove from the heat, cover, and let sit for one hour. Drain. Tie the parsley, thyme, and bay leaf together with kitchen twine.

In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the 4 cups water and 4 cups broth. Bring to a boil, cover, and adjust the heat so the soup cooks at a gentle simmer. Cook until the beans and hock are completely tender, about 1-1/2 hours.

Turn off the heat and remove the hocks. Cool slightly. Remove the meat from the hocks, discarding the bones, fat, and skin. Cut the meat into small cubes. Remove the herb bundle and discard.

Puree about 3 cups of the beans with a some of the liquid in a blender, or use immersion blender to blend some of the beans. (For a smoother soup puree all the beans.) Stir the puree and diced meat into the soup. Heat the soup and adjust the seasoning as needed with salt and pepper.

10/5/09

Sara's Sunday Pork Tenderloin with Mushroom Gravy




Want a slamdunkeveryone'sgonnaloveit Sunday dinner recipe? I've made this a few times for my family. They always love it. I took this to an extended fam dinner last Sunday, and served it with Sheri and Amity's delish fresh Idaho mashed potatoes. The result - tripled the recipe and 22 people later - no leftovers. It's a no fuss- brown, chop, slide into the oven and bake recipe. This recipe comes from the lovely and talented Sara (yes, Sara's Salmon Sara).



Sara’s Sunday Pork Tenderloin with Mushroom Gravy

2-1 lb. Pork Tenderloin (not pork roast)
1/2 cup butter
1/4 cup olive oil
1 1/2 lb mushrooms, washed and quartered
1 onion, chopped
1/4 cup flour
2 cups chicken broth
1 tablespoon Worcestershire Sauce
1/4 cup fresh thyme, optional
salt and pepper

In a Dutch oven, brown pork in melted butter and oil. Remove from pan. Sautee mushrooms and onion. Season with salt and pepper. Cook for about 5 minutes on medium high heat, tossing so mushrooms brown a bit. Reduce heat, add flour and stir until smooth. Add chicken broth, Worcestershire and fresh thyme. Stir. Place meat back into pan. Cover with foil and bake at 350 degrees for 1 ½- 2 hours*.

Tips:
-I usually turn off the oven after 2 hours cooking time, then let meat sit in the oven, covered until ready to cut and serve. Last Sunday, it was in the oven for about 1 1/2 hours past cooking time, and then on the counter covered for about another hour. It never dries out, and always falls apart when cutting.
-I have cut the amount of butter by half, and the recipe still works. Don't cut the amount of mushrooms or onions, unless you substitute another vegetable that yields a high amount of water, or there won't be enough gravy to keep the meat moist.
-Costco sells Pork Tenderloin in a two pack. Each sleeve has two tenderloins, so 4 tenderloin per purchase, enough for a double recipe. Oh, and the happiest place on earth (what Corrine calls Costco) also sells mushrooms, whole in a 1 1/2 lb package. I use a mixture of their white and brown mushrooms.

6/12/09

Sausage Gravy and Biscuits







Nineteen years ago next month, my dad passed away. He loved his country. Served in the Navy for 20 years. Fixed his own cars. Was a hard worker and a Johnny Cash fan. A Republican. Loved baseball, basketball, football and boxing. Spent time at the horse track. Loved gambling, hunting, camping, horseback riding and fishing. Fishing was his favorite.
I dreaded fishing season. We owned a little lot up by Lake Cushman growing up. Parked our camper there every summer. We spent HOURS and hours fishing. Trolling was his favorite. My brother, mom and I would take turns going with Dad. If it was my turn, I would throw on my swim suit, and hope to catch some sun during those long days of fishing. If I got a tan, it didn't seem like a total loss of a day. SO many hours spent on the lake fishing...listening to the little brown, and later a black transistor radio. No ipods back in the stone ages, kids. For Dad it was always country music. How I hated country music. Funny...I love it now. He also loved to fish rivers for steel head salmon. The Cowlitz, and Toutle rivers were among our summer hangouts. One summer Dad discovered Moses Lake fishing, where we caught TONS of Crappie. Seriously, they are called Crappie! But pronounced Croppie. Not my favorite fish. I remember complaining about eating SO MUCH FISH. Dumb kid. Especially the salmon. What was I thinking? Hmmm.
I think about those days fishing with my dad, and wonder, why didn't I talk to him more about his childhood? Ask him more questions about his parents, grandparents, and his life? More about growing up on the farm in Delta, Utah? His early 20's traveling the world on the various Navy battleships? How I wish I could turn back the clock now. My Dad was 57 years young when he passed away. Lung Cancer and cirrhosis. He wasn't perfect, but he loved his family. He was a family man. Honored his mother and father. Loved his pioneer heritage. He loved us unconditionally, and was always forgiving of the mistakes we made. My most precious and lasting impression of my dad will always be - he loved us, and we knew it.
Every time I make biscuits, I think of my Dad. He LOVED biscuits and gravy. Maybe that's why my kids love gravy with their biscuits so much? In honor of Dad, and all of the other Fathers out there whose lives on the earth were way too short- rustle up some biscuits and gravy. Love you, Dad.






Sausage Gravy and Biscuits
A Bountiful Kitchen
print recipe

12 oz tube of Jimmy Dean Spicy Sausage
1/2 cup butter
1/2 cup flour, sifted
3-4 cups milk, whole is best
1/2 to 1 teaspoon salt
fresh ground pepper
dash cayenne

Brown sausage in skillet, drain grease from pan. Remove sausage and place in small bowl. Lightly wipe out the pan with a paper towel. Melt the butter in the skillet over medium high heat. Add the flour, and whisk in until the lumps disappear. Continue to cook for about 1-2 minutes or until bubbly and slightly browned. Add salt, pepper and cayenne. Using a whisk, add in the milk, a cup at a time, whisking during each addition, letting the gravy thicken as the milk is added. If needed, lower temperature of stove. I usually add about 3 1/2 to 4 cups total, depending on how long the gravy sits on the stove before serving. Add the cooked sausage to the gravy and heat through. Add more pepper or salt to taste. Serve with home made biscuits, fried eggs and potatoes.

Hopefully, you weren't thinking about using canned (gasp!) biscuits with sausage gravy. Click here for the real deal: Buttermilk Biscuits.

Tips:
-Make the biscuits while the sausage is cooking. Pop the biscuits in the oven when you are making the gravy. They will be ready about the same time.

6/9/09

Pork Loin Chops with Balsamic Cherry Sauce






School is out and it's suppose to be summer weather. You know, barbeque's, watermelon, the ice cream man -with whom I have a love/hate relationship- I mean why is it he always comes right at DINNER TIME?? You know the drill - the kids all get that wild look in their eyes like they have seen a grizzly bear slash LeBron sighting slash offer for free passes to carnival rides. What? You need $3 for an ice cream bar? One ice cream bar? Right now? Hurry, heeeee's leeeeaviiiiing. Good Grief. Ok.
It's suppose to be that time of year, but it's been raining like we live in Silverdale, Washington (my hometown). So instead of bbqing last week, I made comfort food. Pork Chops. I bought these from Costco, because they looked so plump and delish, who could resist? They were so thick, I could have sliced them in half (width) and still had a meaty chop. There were only 4 of us home that night, so we ate leftovers the next day. The day after that, I sliced and chopped the meat, and added some bbq sauce and served it up on some big buns. Home of the big bun, that's us. Sorry, inside joke.
Absolutely LOVED the Balsamic Cherry Sauce. I love sweet and salt or spice together. I can hardly eat a fish taco without mango-pineapple salsa. When I made this, my boys turned their noses up at the sauce. They both protested the cherries with
"MOM, I don't like fruit on my meat." Whatever. How can you not like fruit on your meat?? Who raised you???
Anyway... any civilized person with good taste will love this recipe. It's really, really simple, took me 1/2 hour start to finish, including making a salad, and cooking a vegetable and rice.




Pork Loin Chops with Balsamic Cherry Sauce

Sauce:

4 tablespoons balsamic vinegar
4-5 tablespoons sugar
3/4 cup cooking marsala
1/4 cup minced shallots
1 cinnamon stick
1 3/4 cups low sodium chicken stock
3/4 cup dried sour cherries (not craisins)
1 tablespoon cornstarch stirred with 1 tablespoon cold water
2 tablespoons fresh lime juice
pinch of salt
fresh ground pepper

For Chops:

8 3/4 inch thick boneless pork loin chops (2-2 1/2 lbs total)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil

Make the sauce:
Combine the vinegar and sugar in a heavy saucepan. Bring to a boil over medium heat, stirring until reduced to a glaze, about 4 minutes. Careful not to burn glaze. Add marsala, shallots and cinnamon stick, bring to boil and boil until reduced to about 1/4 cup. About 8-10 minutes.
Add stock and cherries, bring to a simmer, and simmer uncovered, until cherries plump, about 5 minutes. Stir in cornstarch mixture, add to sauce, and simmer uncovered, whisking occasionally for about 2 minutes. Discard cinnamon stick, then stir in lime juice, salt and pepper. Remove from heat and cover. If the sauce is too thick, add a bit of water or apple juice to thin a bit.

Cook Chops:

Pat the chops dry and sprinkle generously with salt and pepper. Heat 1 tablespoons vegetable oil in a 10-12 inch heavy skillet, preferably cast iron, over high heat until just smoking. Cook half of the chops, turning once, until just cooked through, 6 to 8 minutes total. Transfer meat to a platter and loosely cover with foil. Cook the remaining chops in remaining 1 tablespoon of oil. Serve chops with sauce spooned over.

Tips:
-If you buy the mammoth 1 1/2 " Pork Loin Chops at Costco, and you don't cut them in half, cook for about 8-10 minutes on each side. Check to see if cooked in middle before serving.
-I added a bit more Balsamic to the sauce, and about 2 tablespoons water.


4/18/09

Tessa's Spaghetti Carbonara



Remember my friend Tessa? I love Tessa. And I love almost anything she cooks. She whipped up this Spaghetti Carbonara for me several years ago, and it's still one of my favorites. You probably have everything you need to make it right in your fridge. If not, run down to the store and keep it on hand. Then, when you need to make a quick dinner because you are running to your 6th soccer, or baseball, or softball or lacrosse game of the week, and you are sitting at the field, and it's 7PM, and you are thinking - "We can not eat hamburgers or Taco Bell one more night this week" - go home and have this on the table in about 20 minutes. The secret to having it all done fast is to put the water on to boil while you are cooking the bacon. You can use the pre cooked bacon too, to save time and mess. Serve it with a green veg or salad and some crusty bread, and your family will thank you for being the most wonderful Mom (or Dad) in the world. Oh- almost forgot. You should really heat your plates or pasta bowls when serving Carbonara. If you are placing it in a serving bowl, heat that too. Just turn your oven on for about 10 minutes to 250 degrees, put your oven proof dinner plates and serving bowl in, and turn the oven OFF. Keeping the serving bowl and the plates warm keep the pasta and sauce warm, and you won't get that icky sticky pasta mess you get when you serve this dish on a cold plate. I know you are saying cream and butter!! No, it's not low fat, but neither are those frozen corndogs or Hot Pockets you were going to pawn off as dinner.


Tessa's Spaghetti Carbonara
print recipe

1/2 lb spaghetti
4 tablespoons butter (if you double, I leave the butter at 4 tbsp total)
1 cup whipping cream
4 egg yolks
1/3 cup grated fresh parmesan cheese (No green cans)
4 slices bacon, cooked, drained and chopped

Heat water in large pot to boil. Cook pasta al dente, as directed on package. Meanwhile, cook bacon in sauce pan, remove and chop. Drain off all grease from pan, and wipe inside of pan with paper towel. Melt butter in saucepan. Add cream and cook for about 10 minutes until reduced a bit. Remove 1/4 cup cream to small bowl, mix 4 egg yolks to the 1/4 cup cream mixture with a fork. Return the egg and cream mixture to the pan with the remaining cream. When pasta is done, drain and pour into heated bowl. While pasta is still hot, pour egg mixture over pasta, toss to cook egg slightly. Add the chopped bacon and grated parmesan. Serve immediately.

3/30/09

Sweet Sausage Lasagne







When I graduated from high school back in 1080, oops, I meant 1980- and left for college at the age of 17, I cooked.
One thing.
Lasagne.
It wasn't because I liked to cook, it was out of necessity. I wanted it- and my mom didn't know how to make it. My dad was a Navy man, and never liked to eat anything that even remotely resembled a casserole. He said he ate enough casserole dishes in his 20 years in the Navy to last a lifetime. So Mom never made casseroles. In our house, lasagne fell into that category.



Setting: the late 60's- Bremerton(my hometown) was just across the water from Seattle. A ferry ride to Seattle almost always included a trip to the Seattle Center. Before malls had food courts, we had the Seattle Center International Food Fair aka- the "Food Circus". The Seattle Center was home to the World's Fair in 1962 . There were rides outside and a HUGE (well it seemed huge to me) building that housed food booths from "all over the world" :) My favorite was the lasagne shop. I LOVED lasagne. My love for lasagna was satisfied every few months by either going to the Seattle Center, attending a potluck at my little brother's sports banquets (where there were sure to be several pans of my favorite creation), or getting out the BH&G red checked cookbook and making some at home. Over the years, I've tried lots of different lasagne recipes: spinach (chopped frozen and fresh) , beef, four cheese, vegetarian, with ricotta, with cottage cheese, with only fresh mozzarella, the list goes on. This recipe was found while surfing food blogs recently. I loved the Italian sausage in this recipe and the spice it gives to the sauce. I also love the pasta in this recipe. I tried using the "no boil" pasta years ago,(didn't like it) but I think it was different then, thicker? Now, the noodles are really thin. Cook's did a story about using "no boil" pastas, and declared their love for it because it's so thin, it tastes more like fresh pasta. I think you're gonna love this. Buon appetit. Yes, I now speak Italian.


Sweet Sausage Lasagne
adapted from Food Network
print recipe

For the sauce:
2 tablespoons olive oil
1 medium yellow onion, finely chopped (about 1 cup)
4 medium garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
1 pound sweet Italian sausage, removed from casings and crumbled
1/2 pound lean ground pork
1/3 cup dry white wine or water
2 (28-ounce) containers crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
2 medium dried bay leaves

For the lasagna:
1 (9-ounce) box no-boil lasagna noodles
24 ounces part skim ricotta cheese
1 pound part skim mozzarella cheese, low-moisture or fresh, thinly sliced
2 cups finely grated Parmigiano-Reggiano (about 2 ounces)

For the meat sauce: Heat oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. When it shimmers, add onion and garlic, season well with salt and freshly ground black pepper and cook until just softened. Add sausage and ground pork and stir to break up meat. Cook, stirring occasionally, about 8 to 10 minutes. Add wine or water and cook, scraping bottom of pan to incorporate browned bits. Add tomatoes, 1 teaspoon salt, basil, oregano, bay leaf, and season well with freshly ground black pepper. Stir until well mixed and tomatoes start to simmer. Reduce heat to low and simmer, stirring occasionally, until flavors meld, at least 10 minutes and up to 1 hour.

For the lasagna: Heat oven to 375 degrees F and arrange rack in middle.

Spread 2 cups sauce in a thin layer over the bottom of a 13 by 9-inch baking dish. Layer 4 noodles over sauce, top with 2 cups sauce and spread it evenly over the noodles. Evenly dollop 1/4 of the ricotta across the sauce, top with 1/4 of the mozzarella, and sprinkle evenly with 1/4 cup Parmigiano-Reggiano. Repeat with remaining ingredients. Cover with foil and let sit on counter before baking for about 1/2 hour. Bake until liquids are bubbling and noodles are beginning to soften, about 40 minutes.

Remove foil and continue baking until top is golden brown and noodles are completely tender, about 20 minutes more. Allow to rest 20 minutes before cutting.


PS - Lasagna is the singular - as in one lasagna noodle, lasagne is plural - did you know that? I didn't.

1/23/09

Chili with Brats



I like this green chili sauce, it's chunky with onions, tomatoes and roasted chilies. You can use any brand, or if you can't find green sauce, add some fresh green chilies or a can of chopped green chilies.


Colosimo's Bratwurst, made in Utah.



To continue our string of "Manly" dishes, I thought what's more manly than chili? When my little brother played Pee-Wee football at the old Chico football field, I loved buying Frito Pie. Frito's, chili (probably canned), with grated cheese on top. I remember the chili was made with small red beans, and I loved it. It was different than my Mom's. Dad loved Kidney beans, so she always used those in her chili. I like a combo of beef and sausage in chili. For my Southwest and Texan friends who read this blog - I know you are thinking- No respectable chili has beans as a main ingredient!! Kind of like being from the Northwest and hearing people say they love fish- only Halibut, and then only as "Halibut Au Gratin" which I really dislike. All of that sauce totally masks the fish! Sick. But I like beans more than meat, so I always make chili with beans AND meat. Anyway, moving on. This past week, I made some with a combo of ground beef and Bratwurst. We have a local company that makes great Bratwurst*, I used a plain Brat this time. I don't use a recipe when I make chili - I tried to record the amounts used this time, so I could post a recipe. Oh, and I like the zip the green chili sauce adds. I'm not a big fan of spicy food, so this is a mild chili recipe. My boys love eating the leftovers on top of hot dogs and buns, topped with lots of grated cheese. Testosterone city.


Chili with Brats

3-4 *Bratwurst
1 lb ground beef, extra lean
1-2 onions, chopped
1 green pepper, chopped (optional)
1-2 teaspoon chili powder
1 teaspoon cumin
1-2 cloves chopped garlic
3 15 oz. cans small red beans, drained
2 14.5 oz. cans chopped tomatoes, with juices
1/2 jar 16 oz medium green chili sauce (if it's mild, I throw the whole jar in)
1 tablespoon sugar
Salt, ground pepper

Cook the Bratwurst in a pan on medium high heat, turning once. After brown on both sides, add a little water to the pan - about 1/4 cup, and cover. Let steam for 8 minutes. Remove to cutting board. Let sit.
Cook ground meat in large heavy pan. Drain any grease, add chopped onions, pepper and cook until onion is softened, about 5 minutes. Add chili powder, cumin and chopped garlic. Season generously with salt and pepper.
Add the drained cans of beans, chopped tomatoes, green chili sauce and sugar. If you like a thicker chili, add a can of tomato sauce or some tomato paste. Slice the Bratwurst, add to the pot. Cook for several hours, covered on stove top- low heat.

Tips:
- I usually double this amount.
-*You can substitute any type of sausage - ground or Polish, Italian...it's all good. If you live in or around Utah, I recommend Colosimo's Sausage. They make great Bratwurst, and other flavors of sausage- even an Apple Sausage if you are a "Vegetebelarian" as my kids call it. They have been making sausage since the early 1920's, and they produce a great product free of unmentionable fillers usually found in sausage. AND they sell at Costco, the happiest place on earth, according to Corrine.
-Slow cooking a roast- pork or beef, then shredding or dicing it into the chili is great too. Or cut the roast into small pieces, brown and season and throw all of the ingredients into a dutch oven or crock pot and cook for 10 hours on low heat.
- Beans - you may use canned, or soak and cook some of the 10, 000 pounds of beans you have in your food storage. Any combo - I have tried black, red, chili (which I think are pintos), butter beans (icky), white.
-This is best when cooked for at least 6-8 hours on low heat.

1/16/09

Smoked Boston Butt with homemade BBQ Sauce




Whenever we go to the South, our (my) first order of business is to find a good place to eat a pulled pork sandwich. When we landed in New Orleans last month, we found a little hole in the wall place where the locals eat. Our plates were heaping with ribs, pulled pork and brisket. Yum. The next day we went to a family favorite,
Corky's. They're famous for their barbecue.



Making delish pulled pork at home is really simple. I love Paula Dean's recipe for Boston Butt. It has smoky flavor, without barbecuing or actually smoking the meat. Now, It's not quite as good as authentic Southern barbecue, but it's a close second. In my opinion, pulled pork needs sauce. Don't make this unless you can commit to the sauce too. Making your own sauce takes one pan and less than 5 minutes. Please tell me you would not compromise the integrity of your pulled pork with a store bought bottled sauce!
A little warning- First, get at least two roasts. Everyone, and I mean everyone loves this, and it will go fast. Dick's (useless info unless you live in B-town) puts this on sale a few times a year for $1.29-$1.69 a pound. I buy several and throw them in the freezer. And pick up some food handlers gloves either in a restaurant supply store or your grocery. Sometimes you can even get the deli people (in your local grocery) to sell you a package. They have 100 uses, especially if you are a germaphobe, no names, please- and will keep your hands from smelling like smoke flavoring. Uh, wait, maybe you WANT to smell like smoke flavoring. I heard a news story the other day about men loving food smells as opposed to flowery perfume scents. Interesting. Maybe just put a little behind your ears while you are preparing the meat. Oh, one more thing. My kids, especially the boys LOVE it when I make this. Not only because they love the dish, but they also love saying "I am So excited to have BUTT tonight" or "I love it when you make BUTT" or "Pass the BUTT".
Mature.
I know.



Smoked Boston Butt
printable recipe

1 4-5 pound Pork Butt Roast
1 Tablespoon seasoned salt
1 tablespoon garlic salt
1 tablespoon pepper
4 tablespoons liquid smoke
1 large sweet onion, sliced into rings
1 cup water
foil
homemade barbecue sauce


Preheat oven to 325 degrees

Place gloves on hands, if using. Sprinkle all of the seasoning on the roast evenly, both sides. Rub into the meat. Repeat the process with the liquid smoke. Place the meat in a large roasting pan, or if you don't have one use a 9 x 13 pan. Remove the gloves and discard. Chop the onions, and throw over the meat. Pour the water into the pan. Make sure not to pour over the meat, or you will wash away the flavorings. Cover the meat with foil. Seal to edges of pan, so steam won't escape. Place in oven and cook for 3 hours at 325 degrees . You can remove at this time, but I like to turn the oven off, and just let it sit in the oven for another couple of hours. Do not open the oven until ready to remove. When ready to serve, pull away excess fat, and either chop or pull pork apart with forks. Place on a serving platter and drizzle with sauce. Serve extra sauce on the side.

Tips:
-Serve with hamburger buns, or white bread slices.
-great side dishes are : (click here) coleslaw, baked beans and potato salad.
-After cooking the meat - Don't cut the meat and "mix" with bbq sauce. It will get mushy and have that yucky consistency of frozen bbq meat. Just carefully lay the meat in a pan or serving platter and pour a little sauce over the top.

BBQ Sauce:

2 cups Ketchup
1-cup brown sugar
5-8 drops hot sauce
1 tsp dry mustard
1 clove garlic (optional)
3 Tbsp Worcestershire Sauce
ground pepper

Heat all ingredients in pan on stove. Add more sugar, hot sauce or garlic according to your taste.

Tips:
-You can substitute honey for the sugar. If you like onions in your sauce, saute half of a chopped onion and add to the mixture.
-Without onions, this will keep in the refrigerator for at least a month.

11/18/08

Apple and Sausage Stuffing



If I had to pick only one food item to eat for Thanksgiving dinner, it would be the stuffing. Did you know stuffing and dressing are the same thing? Depending on where you come from, and what era you were raised, you either call it dressing or stuffing. Or stuffin. I was appalled when I first heard people say they "made" STOVE TOP stuffing for Thanksgiving. THAT, my friends, is a crime. Seriously. Do I sound like McCain? How hard is it to brown some sausage, chop some veggies, throw in some bread, broth and butter and mix it all together? Repeat after me. This is easy. This is easy. This is my mom's recipe for stuffing. Thanks Mom! I love you.



Mom's Apple and Sausage Stuffing

½ lb. sausage (Jimmy Dean Regular)
½ lb. lean ground beef (mom uses ground beef, I use all sausage)
1 medium onion, chopped
1 ½ cubes butter, melted
2 stalks celery, chopped fine
½ large sweet apple, peeled, chopped
2-3 cans chicken broth, MSG free
8 cups dried bread cubes, or 1 ½ bags cubed stuffing
½ bag herb seasoned stuffing (crumbly) Pepperidge Farm Herb Seasoned Stuffing (optional) or make your own crumbly stuffing from bread crumbs
Sage, garlic salt, poultry seasoning
salt & fresh ground pepper


Cook meat, drain fat. Add celery and onion. Cook until soft. Season to taste. In a large bowl or container, add dry bread crumbs and cubes. Pour melted butter over bread and vegetable mixture. Add chopped apples. Pour on chicken broth, about a cup at a time until moistened, but not soggy. Mix well. Stuff turkey loosely, place any leftover stuffing into a greased baking pan, cover with foil. Bake any stuffing outside of the turkey at 350 for approximately 30 to 40 minutes. When finished baking, if stuffing seems dry, add a little more chicken broth. Taste, and add seasonings again if needed.


Notes:

**I like to buy Artisan bread or white bread, thick slice. Cube and set it out to dry. Or dry in the oven a week or more before Thanksgiving. A couple of loaves are plenty. Just spread on cookie sheets (un-greased) for about 1-1 1/2 hours on 250-300 degrees. Let cool, bag, and save until the big day.You may also add some olive oil and salt and pepper for flavor before baking.
**I like all sausage instead of the ground beef and sausage combo.
**Add broth just until the bread is moistened and barely clinging to other pieces when shaped with hands.
**My mom adds one well beaten egg to the mixture before stuffing the turkey or baking.
**I generously season the stuffing. Especially with sage. Fresh is best, but dried will work.
**I usually double this recipe for a group of 25.