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Archive for the ‘Pork’ Category

BBQ Pork Ribs

Mmm, BBQ’d pork ribs!!  And super easy too.

Sprinkle your ribs with your choice of rub.  I use my Montreal Steak Spice mix.  Not hot, just flavourful.  Let it sit 20 minutes or so while you heat up only half of the BBQ.

Montreal Steak Spice

10 t salt

1 T black pepper

4 t onion powder

4 t garlic powder

2 t thyme

2 t rosemary (hoping to find ground)

I mix this and keep it in jar for use on all sorts of meat.

Put the racks of ribs on the ‘cold’ side of the BBQ, meat side down for now.  Turn the other burners down very low -you are aiming for 300F (at the most).  Turn ribs every 30 minutes until they are cooked.  Should take 2-3 hours depending on how much meat you’ve used (crowding takes longer).

Once the ribs are cooked, turn up/on all the burners.  Sauce ribs and grill until you are happy with them.

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Delicious Smoked Ham

Our local butcher shop, Reiche Meats, makes a delicious smoked ham.  Even though it’s no longer our pork it’s still really good.  Here’s a new way that  I think will become the only way I’ll make ham.  I’m not much of a ham fan, but this recipe might change my mind.

GLAZED SMOKED HAM

6 lb smoked ham

1 apple, cored and chopped

1 onion, chopped

2 garlic, smashed

350 ml apple cider (non-alcoholic)

8 black peppercorns

1 t sage

1/2 t rosemary

2 bay leaves

Put all this into a really large pot (I have to use my pressure canner).  Add enough water to cover the ham by about an inch.  Simmer for 3 1/2 hours.

Remove the roast from pot and put in a roasting pan on a rack.  Remove the rind and a lot of the fat (leave some though).  Liberally cover with brown sugar and sprinkle with about 1/4 t cloves.  Roast 400F for 30 minutes.  Baste carefully with leftover cooking liquid.

Yum!

I would normally serve this with scalloped potatoes, but next time I’ll have to find something else.

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I promised my girlfriend the recipe for really easy chocolate cake.  Since I’m whipping one up for Colin I thought I’d finally get it posted.

Colin’s Chocolate Cake -makes 1 9 inch cake

1 1/2 cup flour                  1 cup white sugar

1/2 tsp salt                         3 Tbsp cocoa

1 tsp bk powder                1 tsp bk soda

1 tsp vanilla                        1 tsp vinegar

1/2 cup butter, melted      1 cup buttermilk

Mix everything in a bowl and pour into a greased cake pan.  Doesn’t get easier than that!

Bake 350F for 30 minutes

or double the recipe and pour into a greased bundt pan and bake 60 minutes.

I have another recipe to share.  I wish I could include the link for where I found it.  I usually write that information down.  If any one has the link, please let me know.  But this is so delicious I just have to share.

bbq roast (1000x750)

Slow Roasted Pork with Memphis Dust

Memphis Dust:

2 T brown sugar and white sugar

4 t paprika

2 t salt and garlic powder

1 t pepper and onion powder

1 t ginger powder

Massage this onto a trimmed pork shoulder roast (around 4 lbs).

Put on a roasting pan and roast 225F for 8-12 hours.  I usually do it about 8 hours.  So delicious!

You can even enjoy this roast in the summer time!  Just preheat your BBQ (only use half the burners) to 350F.  Put roast in a foil pan and BBQ one hour per pound.  That’s it, you don’t need to fuss with it or anything.  Just keep your temperature around 350F.

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Asian Inspired Stir-fry

Now I don’t claim this is anything like real Asian food.  But Colin and I enjoy this dish.

Asian Stir-fry -serves about 4

250g spaghetti, cooked separately

1 1/2 lb pork cut into bite size pieces, I use tenderloin or shoulder roast or chops

sliced vegetables, about 3 cups of your choice

4 garlic cloves, minced

1 T cornstarch

1/4 c water

1/2 c soy sauce

Brown pork over medium heat in large skillet.  Add in the harder vegetables (like carrots).  Add in the rest of the vegetables.  Stir until vegetables are crisp-tender.  Toss in cooked spaghetti and pour sauce over everything.   Stir over heat until shiny.  Serve.

Of course, I dish up Ella’s little plateful before adding the sauce and I leave out most of the vegetables.

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Recipes

Customers are often asking how to cook our smoked hams.  Really they just need to be reheated (145F) as the smoking process cooks them.  Here’s a yummy way of preparing the ham.

Mix together 2 cups apple cider, 2 T honey mustard, and 1 T rosemary.   Put ham in casserole and pour mixture over top.  Cover and bring to a simmer.  Simmer 1 1/2 hours.   Broth can be thickened to make a sauce.

Don’t tell Grandma, but Jackie has actually helped me make a shepherd’s pie that I really enjoy.    I really hated shepherd’s pie when Grandma made it growing up.  I make a version that’s ok, but I only make it occasionally because I just don’t really care for it.  But Jackie’s idea makes it yummy.

Here’s my version of Jackie’s shepherd’s pie:

Shepherd’s Pie

3T butter                                          3T cornstarch

1 c milk                                               2 T beef broth liquid (or powder)

1 1/2 lb potatoes, peeled, boiled           1/2 c cheese

assorted cooked veggies, amount depends on how much your family will eat

1 lb ground beef                                   1 small onion, finely chopped

1 T Worcestershire sauce                 1 t garlic powder

Start with ‘white sauce’.  Melt butter and stir in cornstarch.  Carefully add milk and beef broth concentrate.  Stir until thick and smooth.  **you can use a can of cream soup but it’s easy to make the sauce

Brown the ground beef (drain if necessary), add the onions and saute till soft.  Mix in w. sauce and garlic powder.

Mix beef with sauce and pour into greased casserole (mine is 8×10).  Layer in vegetables, as many as your family will like (it’s a thin layer here-haha).

Mash/rice the potatoes.  Add enough butter to make nice.  Add in cheese.  We like a mixture of cheddar and mozzarella to make it stringy.

Bake 350F for 45 minutes.  Let sit for a few minutes because it will be molten!

I’m sharing these recipes over at Miz Helen’s Full Plate Thursday

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My first recipe to share is a freezer meal.  Just mix the ingredients together and pour into a freezer baggie along with the pork chops.  Toss in the freezer.  When you are ready to make the meal, just thaw the baggie (I turn it occasionally to coat evenly) and bake.  If your pork comes from the butcher (or farm) already frozen no problem.  Mix ingredients in the baggie and add the frozen chops.  They don’t marinade while in the freezer so it makes no difference.

Honey Pork Chops  makes 4

Mix in a freezer baggie:

1/2 c honey                       1/4 c cider vinegar

1/4 t ginger                          1 t garlic powder (not salt)

2 T soy sauce                      pepper to taste

Put 4 pork chops (loin or shoulder) into baggie.   Seal and smoosh around.  Toss in freezer.

To cook:  thaw chops, then put in shallow roasting pan and bake 350F for 30-40 minutes.  Turn half way through.

I’ve discovered another delicious apple cake recipe.  It smells like apple pie when it goes in the oven.  Can never have too many apple cake recipes this time of the year.

Apple Cake

1 c butter                                     1 1/2 c br sugar

4 eggs                                             2 1/2 c flour

2 t  cinnamon                             2 t bk powder

1/2 t bk soda                              1/2 t salt

6 apples, peeled, and diced -I used Paula Red

Combine the butter, sugar and eggs and beat until fluffy.  In a separate bowl, combine dry ingredients.  Carefully add to wet ingredients.  Mix until just combined.  Stir in apple pieces.  Pour into greased bundt pan.

Bake 350F for 60 minutes

This cake could be glazed like my pound cake recipe or a runny caramel icing would by good.

This was supper on Friday night.  A zero mile meal  🙂   Honey shoulder chops, the last of the yellow beans, scalloped potatoes, and apple cake for dessert.

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Yesterday was Daddy’s 41st birthday.  Daddy doesn’t like a fuss, so we just had the parents over for supper.  I changed the menu a bit as balsamic vinegar doesn’t agree with my Mom for some reason.  I made stuffed pork tenderloin instead and it was yummy.  I’ll post the recipe at the bottom.

Grandma got Daddy some sock wool (excuse the barn clothes, Ella couldn’t wait and gave him presents at lunch).  No, he’s not learning how to knit too, I’ll make them for him soon.  He’s realized that hand knit socks really are warmer than store-bought cotton tube socks.

We gave Daddy a small weather station.  It’ll tell him the temperature, barometric pressure and likely forecast -let’s see if it’s any better than the weather guys have been this year.  We also gave Daddy a funny gift.  We bought him a squishy piggy just like Ella’s hedgehog.

Colin’s folks gave him a note  🙂  Actually we will be getting a special cover for the new chesterfield.  It’s supposed to protect the chesterfield from the cats’ nails and hair.  Our new chesterfield should be coming soon!!

After supper Ella got out her X Box and showed Grandma and Grandpa her Madagascar racing game.  Grandpa picked it up quite quickly.  Ella’s a pretty good teacher, when she’s patient.  She didn’t even ‘trash talk’.

 

 

 

Stuffed Pork Tenderloin

2 pork tenderloin, about 1 pound each

1 onion, minced

3 T butter

2 cups bread crumbs

1 stalk celery, finely diced

2 t parsley                                                 pinch sage

1 egg                                                             1/2 c milk

Mix everything together (except the pork).  Set aside.  Remove silver skin from the tenderloin.  Carefully slice the tenderloin open lengthwise, being careful not to cut all the way through (or through your hand).  Gently pound the tenderloin flat, to an even thickness -about 1/2 inch.  Lay out one tenderloin, slide under 4 pieces of kitchen string (cotton) to tie later.  Put dressing along the length of the tenderloin.  Lay the other tenderloin on top.  Bring strings up and tie firmly to make a log.

Brown the tenderloin -I should have done this a bit more but I was in a hurry.  When nicely browned, place in a casserole and add a bit of water.  Cover and bake 300F for about an hour.  Remove from casserole and make gravy.  Cut strings and slice.

There are more ideas over at Full Plate Th ursdays.

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