Pork
Thursday, March 27, 2008
Tutti’s fruited porkette
Yet another fine recipe from White Trash Cooking; Tutti’s Fruited Porkette, a veritable tower ‘o’ southern goodness.
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Ingredients:
1 Sweet potato
2 slices canned pineapple
1 slice bacon, halved
1 pork chop
1 Tbs brown sugar
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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.
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| It’s dinner! |
Friday, March 07, 2008
Pork medallions with mustard cream sauce
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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.
Tuesday, March 20, 2007
Crockpot BBQ Ribs
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!
Saturday, January 28, 2006
Coffee Glazed Campfire Spareribs
Servings: 8
Ingredients:
Spareribs:
1 Tbsp salt
1 Tbsp coarsely ground pepper
1 tsp sugar
1 tsp cinnamon
1 tsp ground allspice
3 pork sparerib racks, cut into 3-rib sections
2 cups freshly brewed coffee
2/3 cup cider vinegar
Glaze:
3 Tbsp ground chicory
6 Tbsp corn oil
1 lrg onion, minced
2 garlic cloves, pressed
2 Tbsp chili powder
1 Tbsp brown sugar
1/2 tsp cinnamon
1/2 tsp ground allspice
1/2 tsp ground ginger
1 1/2 cups chili sauce, bottled
1 cup freshly brewed coffee
1/3 cup unsulfured light molasses
3 Tbsp Worcestershire sauce
1/2 tsp liquid smoke flavoring
salt
For the glaze:
Grind chicory to powder in processor.
Heat oil in heavy large saucepan over medium-high heat.
Add onion. Saute until palely golden, about 5 minutes.
Add garlic. Saute 2 minutes more.
Add 1/3 of the chicory
(reserve the remainder for ribs), chili powder, sugar, cinnamon,
allspice and ginger.
Cook 3 minutes to blend flavors, stirring occasionally.
Add chili sauce, coffee, molasses, Worcestershire and liquid smoke.
Cook mixture over medium-low heat until thick and glossy,
stirring occasionally, about 30 minutes. Season with salt.
Glaze can be prepared one day ahead. Cover tightly and refrigerate.
Before using, stir over low heat until heated through.
For ribs:
Combine first 5 ingredients in small bowl.
Mix in chicory reserved from glaze.
Sprinkle mixture over both sides of ribs.
Cover and let stand 45 minutes at room temperature.
Prepare barbecue grill (medium-high heat).
Combine coffee and vinegar in small bowl.
Place ribs on grill and sear 5 minutes per side.
Brush with some of the coffee-vinegar mixture.
Cover with grill lid or heavy-duty foil.
Cook until meat is almost tender, brushing occasionally, with coffee-
vinegar mixture and turning occasionally, about 25 minutes.
Brush some of glaze over ribs.
Grill until meat is tender, about 5 minutes more.
Arrange on platter. Serve with remaining glaze.
Wednesday, December 29, 2004
Country Pork Ribs and Sauerkraut
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.
Tuesday, April 06, 2004
Ham Loaf
*1 1/2 lbs. of ground smoked ham1 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.
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