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Archive for the ‘Pork’ Category

 

No Yarn Along this week.  Still working on the custom sweater but it’s at that stage where there doesn’t seem to be much progress, regardless of how many rows I knit.  I have a thing on Saturday so I started a new pair of purse knitting socks that will eventually be for Grandma for Christmas.  Thought I’d share a couple of recipes instead.

 

Ella Safe French Toast  -serves 1

2 Tbsp custard powder

2 Tbs sugar

1/2 cup ‘milk’ of choice

These turned out pretty good.  Certainly a better colour than the other recipe we tried.  Ella enjoyed these.  She’s been missing French toast.  They even passed the Daddy test.

 

Breaded Pork Chops

4 boneless pork chops

1 cup vinegar                                                           flour

1 egg + 1 Tbsp water                                              3/4 cup bread crumbs

salt & pepper                                                           1/4 tsp garlic powder

1 tsp parsley                                                             1 1/2 Tbsp butter and oil

Marinate chops in vinegar for a while.

Pat dry and dredge in flour.  Dip in egg/water, then in seasoned bread crumbs.  Press crumbs onto chops.  Let stand a few minutes (or longer in the fridge), this helps the crumbs stay on.

Heat oil/butter and brown chops.  Lower heat and cover.  Cook for 45 minutes (flip half way through).  Uncover for the last 5 minutes to crisp.

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Halloween party at Guides last night.  I made some caramel apples.  Really easy and doesn’t need store-bought caramels.

 

Caramel Apples

makes 12

1 cup butter                                            1 cup corn syrup

2 1/4 cup brown sugar                         1 can condensed milk

2 tsp vanilla

Put everything (except vanilla) in a large pot.  Stir to dissolve the sugar.  Boil without stirring until it measures 248F on a candy thermometer.

Let cool 2 minutes.  Add vanilla.  Dip apples and place on a lined cookie sheet.

I found a really good sticks to use for the apples.  They sell them at the dollar store and call them skewers.  They worked great and were much cheaper than ‘official’ candy apple sticks.

 

This is called ‘steak’ spice but I use it just about any time some meat needs some seasoning.  I used it on the chicken I made on Monday.  Just take your chicken pieces, sprinkle them with the seasoning and toss them on a shallow pan and roast for an hour at 350F

Steak Spice

10 tsp salt                                   3 tsp black pepper                               4 tsp onion powder (NOT salt)

2 tsp thyme                                2 tsp rosemary                                     4 tsp garlic powder (NOT salt)

I mix it up and keep it in a glass jar so it’s always ready.

 

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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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