Pork

So last night was shitty.  My 45 mile, almost entirely Interstate commute took about 2 hours. Pretty much what I expected after leaving the movie theater at 9:00 and walking into sleet/freezing rain but what really chapped my ass were the people following me on the state highway after I got off the interstate.  Hello!  It’s raining ICE and you (and the three vehicles following you) are tailgating my ass?

I seriously should have hit the brakes several times because:
A) daddy always needs money.and can convincingly pass off stress-related muscle tension as ‘pain and suffering,’ and
B) I would have taken an unseemly amount of joy if the asstard didn’t hit me but wound up in a ditch.

You’re from Indiana. You have endured winters here. You know to allow for more following distance.

Next time, I’ll let you hit me and sue your sorry ass for all that you own.

But I digress.

Due to the weather, I stayed in today and cooked this little Pantry Masterpiece.

Pork Posole Stew

Ingredients

3-4 Onions, Chopped
2 Tbs Oregano (or more)
6-8 cloves garlic, diced
1/12 -2 lb pork loin cut into 3/4 inch hunks
2 1/2 boxes chicken stock
Flour, for dredging
oil as needed
1/2 stick Butter, unsalted
1 can Chipotles in adobo, chopped (more or less, depending on how spicy you like it)
3 cans Pozole (Hominy) White or yellow--your call, drained
2 1/2 boxes Chicken or vegetable stock

Directions

Preheat oil in a big ass stock pot over med-high heat.  While this is going on, dredge the pork hunks in flour and brown on all sides, in batches if needed.

Add the onions, garlic, olive oil and butter and saute until onions are translucent. Re-add any browned pork and juices that had to be removed and set aside.

Add the posole, oregano, chipotles and stock to the pot.  Bring to a boil and reduce heat to a simmer.

Simmer, covered for a couple hours until pork is fork tender.

Serve with cornbread.

Note: Depending on how much oil you used while sauteing the pork and the incredibly large amount of onions and garlic, there will be a boatload of oil floating on top by dinnertime. I used a couple slices of bread to soak most of it up.

Day21

Posted by Mike on Sunday, January 22, 2012 at 11:51 AM
Filed in: PorkSoups & Stews • ◊ Permalink
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So a few weeks ago when I was in the C-bus I noticed the sad state of Mom’s fridge and took her shopping at the local Kro-ghetto (Mom refuses to shop at the Grocery Ranch™ since I was shit-canned). As luck would have it, they were sampling Aidell’s sausages and giving out coupons!  Yay! I can’t normally justify buying Aidell’s sausage because it’s kinda spendy but at $1.50 off, I can afford it. Especially for Andouille

Then I found a recipe for an Andouille po-boy on Serious Eats that I’d bookmarked and decided that it’d do. It’s surprisingly quick to prep and assemble. From start to finish I doubt that I took more than 10-15 minutes.I called it a pobrecito instead of a po-boy because the pickled jalapenos and Rooster sauce kick up the heat quite a bit.

Andouille Sausage Pobrecito

Ingredients

2 6 inch french bread loaves or other crusty rolls
1/2 lb Andouille sausage
1/4 cup mayonnaise
2 Tbs whole grain or creole mustard
squirt of hot sauce to taste
1/2 sm onion, thinly sliced
dill pickle slices
pickled jalapeno slices

Directions
Cut the Andouille into 1/2 inch thick bias slices.  Toss into a skillet over medium heat and cook until browned on both sides. If they’re too greasy after cooking, drain on paper towels after they’re done.

While the sausage is cooking, combine the mayo, mustard and hot sauce in a bowl.  Slice the bread horizontally and scoop a small pit out of the bottom slice of bread, leaving about 1/2 inch around the outer edges. 

Spread the mayo-mustard mixture on the top and bottom of each bun.  If you didn’t use a mandoline to slice your onions like I didn’t, rise the blood off the onions before layering them, the jalapeno slices and pickles before putting the sliced Andouille on the bottom slices of bread.  Cover with the top slice and enjoy. 


Notes:

The next time I make these (and I will) I’ll double the amount of mayo and make it spicier--maybe add a bit of garlic as well.  The samiches could have used more and it’s pretty damn tasty on its own.

China: Westchester, by Lenox. The most expensive china I’ve ever held, with the exception of a few pieces of Nancy Reagan’s White House China when I worked for Lenox.

poboy


Posted by Mike on Monday, October 03, 2011 at 07:58 PM
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Given the sorry state of my bank account as it waits for a badly needed infusion of tax refund, I’ve started to dust off recipes that are let us say… not too expensive to make and that will reheat well . This means casseroles and crock pot dishes which are actually kinda nice for the winter.  This was a kinda bland pork casserole that I found in a churchlady cookbook and doctored up so that you don’t feel like you’re in the Fellowship Hall.

Pork and Chile CasserolePork & Chile Casserole

Ingredients:

1 1/2 lb pork, cut into 1/2 inch chunks
1 small onion, diced
1 candiced tomatoes (14 oz)
2 canschopped green chiles
1 can black beans, drained
1 can cream of chicken soup
1 cup quick cooking rice
4 Tbs Salsa
1/4 cup water
1/2 cup shredded cheese (cheddar, co-jack, taco, whatever)
1-2 Tbs oil for cooking (as needed)

Directions:

Preheat oven to 350

Heat the oil in a largish saucepan and saute the chicken and onion in two batches; placing in a colander to drain off fat.

Return the pork to the saucepan and add all remaining ingredients but the cheese. Bring to a boil and then carefully (cos that shit is hot) pour into a rectangular baking dish.  Toss in the oven and bake for 30 minutes.

Pull out of the oven, top with the cheese and let stand for 10 minutes before serving.

Serves 6-8

Notes: This works well with chicken too.  I didn’t have enough pork or chicken, so I cut up 2 pork chops and 2 chicken thighs.  Use whatever diced tomatoes you have -Ro-Tel would be good, but keep in mind that it’s a smaller can so you’ll pprobably have to use extra salsa to get the liquid ratio right.

Posted by Mike on Thursday, January 28, 2010 at 12:21 AM
Filed in: CasserolesPork • ◊ Permalink
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Recipe Twofer

My regular days off are Tuesday and Wednesday and are pretty much the only days I’m motivated to cook unless there’s a good reason.  Of course in my mind, ‘good reason’ can encompass anything from ‘holiday goodies to be neighborly,’ to ‘what can I do with these leftover bits,’ to ‘found a new recipe that looks intriguing,’ to ‘I just picked up this package of something in an ethnic grocery so what now?’ This week covered regular cooking plus a smattering of holiday goodies for the office holiday party.  That one will be for Friday.  Today I’m covering the dinner I made on Wednesday; marinated porkchops with pan gravy and a hash brown casserole.  As always, pour yourself a glass of vino, pop in some tunes and follow along.

For the porkchops:

Ingredients
(Makes enough for 4 chops)

4 porkchops, 1/2-1 inch thick.*

Marinade
1 1/4 cup olive oil
5-6 Tbs Balsamic vinegar
2 cloves crushed garlic
1/2 tsp crushed red pepper
1 tsp thyme
1 tsp rosemary
2 Tbs chopped cilantro
1-3 dashes lime or lemon juice

Gravy

2 Tbs unsalted butter
2 Tbs finely chopped onion
2 Tbs flour
1/2 cup liquid from rested chops plus chicken broth to make up the difference

Directions

Earlier in the day:  Toss the oil, vinegar, garlic, spices and juice into a bowl and whisk to combine.  Place the chops into a big freezer bag and pour the marinade in.  Squeeze out as much air as possible, seal and toss in the fridge for a minimum of 1/2 hour, though it won’t hurt anything if you did this in the morning and left them marinate all day.  About the same time you start baking the potatoes, pull the chops out of the fridge to allow them to come to room temperature (45 minutes to an hour before you want to cook them). image

Wipe as much of the marinade off the chops as you can.  Place all four in a large skillet or split them up into two smaller skillets. I use the cold skillet method.  It seems to result in incredibly moist chops without the need for brining.

Once the chops are done, Turn off the burner. Remove the chops to a warmed plate and cover loosely for about 5 minutes.  If needed, turn heat to medium and simmer away remaining liquid, being careful not to burn or scorch.  Add butter and onion and saute for two minutes or so, scraping up any browned bits. Add Flour.  Whisk together and cook for another minute or so. Add juices and chicken broth and reduce to whatever consistency you like your gravy. 

Hash Brown Casserole

Pure comfort food here.  I kind of tried to make it a bit healthier as well as give it a bit of a kick in the pants taste-wise in order to combat the richness of it all.  I thend to like things a bit on the spicy side, so

Ingredients

2 lb hash brown potatoes (frozen works just fine here)
1 can cream of chicken soup (98% fat-free if possible)
2 cups shredded cheddar cheese
8 oz fat-free cheddar cheese
1/2 stick unsalted butter, melted
1 cup onion, chopped
3/4 tsp ground cayenne or…
several shakes hot pepper sauce (I like Marie Sharp’s if you can find it)
1 tsp ground nutmeg

Directions

Preheat the oven to 350 degrees.

Dump the hash browns in a big-ass bowl.  Big enough to mix the spuds with the other ingredients.  Think really, really big.

Throw the remaining ingredients in a smaller bowl.  Whisk and/or stir together.  Take a little taste and see if you like the way it tastes and adjust accordingly.

Combine with the hash browns and mix as well as you can. Mine was kind of a gloppy, uneven mess, but it turned out pretty damn tasty anyway, so don’t worry if it’s not perfectly mixed.  Put the whole mess into a rectangular baking dish (no greasing necessary) and bake for about an hour (an hour and a half is okay if you’re using frozen browns).

Let rest 5 or so minutes before serving.

Suggested additions/modifications:  chopped bell peppers (whatever color you have handy), diced ham, Nacho cheese sauce as a substitute for the cream of chicken soup

*Donna and I both prefer bone in meat.  It’s almost always more flavorful and juicy; but hey… when boneless pork loin is on sale for $1.08 a pound, you don’t pass that shit up.

Posted by Mike on Thursday, December 17, 2009 at 02:28 PM
Filed in: EntreesPorkVeggies • ◊ Permalink
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The arctic winds, snow and cold on Wednesday night made it seem like a good night to cook up a big ole pot o chili and cornbread. I wasn’t in the mood for standard red chili so I decided to modify a regular chili recipe to make a white chili instead.  It didn’t turn out too bad.

Blond Chili

Ingredients

1 lb dry great northern beans, or
2-3 cans northern or cannellini beans
2 lb boneless pork loin, cut into 1/2 inch hunks
flour for dredging, seasoned as you see fit
2-4 Tbs olive oil
2 onions, chopped
4 cloves garlic, minced
2 cans chopped green chilies
2 tsp ground cumin
1 1/2 tsp oregano
1/4 tsp ground cayenne
6 cups chicken stock (if using canned beans, you can get by with 5 cups)
3 cups shredded jack cheese

Directions

If using dry beans, place in a large pot and cover with 3 inches of water.  Soak overnight.

Dredge pork in flour mixture and brown in a large pot with oil in batches, using more oil as needed. Remove to a platter and set aside as each batch is finished.white chili

Drain beans if using dried ones. Heat 1 Tbs of oil in the same pot you browned the meat in.  Add onions and saute until softened.  Stir in the garlic, chilies, cumin, oregano and cayenne.  Saute for 2 more minutes. Add pork, rehydrated beans* and stock and bring to a boil. Reduce heat, cover and simmer until beans are tender (about 2 hours).  Add 1 cup of cheese and stir until melted in.

If using canned beans, drain and rinse, then add to the pork/onion/stock mixture after it has simmered for an hour.  Serve when heated through or allow to simmer for up to an hour more.

Season with salt and pepper if desired and serve topped with the remaining cheese. 

Posted by Mike on Friday, December 11, 2009 at 12:04 PM
Filed in: PorkSoups & Stews • ◊ Permalink
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Yet another fine recipe from White Trash Cooking; Tutti’s Fruited Porkette, a veritable tower ‘o’ southern goodness.

porkette ingredientes

Ingredients:

1 Sweet potato

2 slices canned pineapple

1 slice bacon, halved

1 pork chop

1 Tbs brown sugar

porkette assembled

Directions

Select a sweet potato that will make a nice pork chop sized slice.  Peel and cut a one inch thick slice, then boil for 10 minutes.  Place each chop between slices of pineapple, then place the slice of sweet potato on top of the pork-pineapple stack.

sprinkle sweet potato with brown sugar and top with the bacon in a criss-cross pattern.  Bake at 375 for about an hour, depending on how thick they are and how done you like your chops.

Note:  A thinner cut, boneless porkchop would probably be better than the bone-in one I used, but be prepared to soak and scrub whatever you cook this in. I mean, we’re talking baked-on bacon grease and brown sugar here, kiddies.  the bottom of the platter was gooey and black when it got out of the oven.

porkette dinner

Posted by Mike on Thursday, March 27, 2008 at 10:21 PM
Filed in: Pork • ◊ Permalink
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Wednesday dinner

I made this the other day because I had the ingredients on hand and didn’t want to leave the house to get anything additional, but it turned out really tasty, impressive enough to serve to guests and almost frighteningly easy to prepare. True pork tenderloin roasts up in no time, usually about 30-45 minutes. The sauce was the only fiddly bit, and even that was pretty easy.

Pork medallions with mustard cream sauce
Ingredients
2 true pork tenderloin roasts*see note below*
3 Tbs olive oil
1 Tbs butter
1 clove garlic, minced
1/3 cup dry white wine
1/3 cup apple cider
1 Tbs prepared dijon mustard
2/3 cup heavy cream
salt and pepper to taste

Directions
Place the tenderloins in a 375 degree oven and roast until a meat thermometer reads 155 degrees. Remove from oven, loosely cover with foil and set aside to rest. Meanwhile, heat oil and butter in a large skillet over med-low or medium heat.  Add garlic and saute gently for about 5 minutes.

Remove the garlic from the pan, add the wine and cider and bring to a boil until the liquid is reduced to about 1/3 of it’s original volume. Add the mustard and cream, stirring to combine.  Give it a taste and add salt and pepper as needed.  Cook about 5 minutes, then remove from heat for 3-4 minutes (sauce will thicken up a bit).

Slice the tenderloin into medallions and arrange on plates, drizzling with cream sauce.

Notes:
Many people (and grocery stores) call the boneless pork loins that are used to make boneless pork chops ‘tenderloins.’ While delicious, this is the porcine equivalent of calling a New York Strip steak a beef tenderloin. They’re both damn tasty, but they aren’t the same thing by a longshot. I’m assuming that y’all know what a beef tenderloin roast looks like. What you’re looking for is the pork equivalent of that. Long, narrow, dark-colored and about as big around as the bottom of a beer bottle.  Unless you’re buying from a butcher case, they’re usually sold 2 to a package with a total weight of 2-3 pounds, max and sometimes come premarinated.  You could easily make this with a pork loin roast and it’d taste pretty good, but it would take significantly longer to get done in the oven. 

Posted by Mike on Friday, March 07, 2008 at 10:36 PM
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These are the easiest BBQ ribs in the world.. and quite tasty I might add. You can make these and everyone will think you busted your butt when infact you laid out and got a nice base tan, got a manicure and played WoW all day.

One crockpot. (I have a Rival 6 quart one. Nothing fancy. $30 at Walmart I think).
3 to 4 lbs of beef short-ribs (and I’ve used pork ones before)
One big onion (unless you don’t like onions)
2 bottles or one BIG bottle of your favorite BBQ sauce (I’ll put my homemade BBQ sauce up this week)
as you can see it’s “put whatever you want” in your pot.

Brown the ribs under the broiler until they turn that gray color. You can also just brown them in a pan.
Slice the onion into rings and put into the crockpot.
Dump all of the browned ribs into the crockpot.
Pour all of the BBQ sauce into the crockpot.
Turn crockpot on Low (for a 10 hour cook time) or High (for a 5 hour cook time).

Voila!

Posted by rachel on Tuesday, March 20, 2007 at 11:16 PM
Filed in: BeefCrock PotPork • ◊ Permalink
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2-3lbs Country style pork ribs*

16oz of drained sauerkraut

1 red apple**

1 bottle of dark beer

Season ribs anyway you like (salt,pepper, garlic powder). Chop up the apple. Combine the apple, sauerkraut, and beer in the crockpot. Add the ribs and place so that some of the kraut is covering them. Cook on low for 8-10 hours. Serve with krusty bread and some mashed potatoes.

I prefer a nice dark beer for this dish, some sort of lager. I have used Killan's, Labatts, and Newcastle Brown Ale.


*You can also use a roast or a pork loin.

**Must be a red sweet apple because it helps to cut some of the tartness of the kraut.
Posted by Donna on Wednesday, December 29, 2004 at 09:57 AM
Filed in: Pork • ◊ Permalink


*1 1/2 lbs. of ground smoked ham

1 1/2 lbs. of ground pork

2 eggs

1 1/2 Cups of Cornflakes soaked in milk

1 1/2 TBSP of packed brown sugar

salt and pepper to taste.

*You can ask your butcher or the meat department in your grocery store to grind up a small boneless smoked ham. Most will do this.

Preheat oven to 300

Add milk to the cornflakes so that they are just covered and let stand till all the milk is absorbed. Then mix all ingredients together in a mixing bowl. Shape mixture in a loaf form and bake in a casserole dish. This is going to take a while to bake through, around 3 hours. This recipe makes a lot but leftovers freeze and reheat very well.
Posted by Donna on Tuesday, April 06, 2004 at 07:45 PM
Filed in: Pork • ◊ Permalink


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