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Senin, 24 Februari 2014

Spanish Pork

I havent had a lot of time to blog this week, I was dog sitting for my friend at the start of the week and have been too tired the rest of the week. But thought Id better show face here with some kind of offering.

I made this pork dish with pork loin steaks, onions, tinned tomatoes and olives (stuffed with garlic), served with couscous cooked in chicken stock and seasonal savoy cabbage.

Jumat, 21 Februari 2014

Apple Cider Glazed Pork Chops – Great Recipe No Bones About It

This shining example of what a few well-placed ingredients can do to a plain piece of meat reminded me of a couple very important things. By the way, if you’re new to cooking, being reminded of stuff is one of the best parts.

First of all, it had me recalling the old, “if it doesn’t have a bone in it, it’s really not a chop.” Of course, search engines being what they are, we were forced to use the oxymoronic “boneless, center-cut pork chops” instead of the traffic stunting “pork medallions.” Not a big deal, but worth mentioning in case you’re ever backed into a corner during a heated, butchery-related water cooler debate.

Secondly, I remembered I need to redo that demo I did for another website many years ago, on how to cut your own boneless, center-cut pork chops, thereby saving some cash. It’s a quick and simple trick, and one I’m sure many of you will remind me I forgot about in a few weeks.

Anyway, the glossy glaze is really easy, and while there’s no starch or extra butter involved, it reduces quickly to a thick, rich, sweet-tart apple syrup. The rosemary and pepper flakes were the perfect accents for me, but this is a technique that begs for your own personal touches. I hope you give this simple and very tasty pork “chop” recipe a try soon. Enjoy!

Ingredients for 6 chops:

1 tbsp vegetable oil

1 tbsp butter

6 boneless center-cut pork chops (6-8 oz each)

salt and pepper to taste

3 cloves minced garlic

1/4 cup apple cider vinegar

2 cups apple cider

1 tsp Dijon mustard

1 tsp minced rosemary

pinch of red chili flakes

Senin, 17 Februari 2014

GREEN CHILE PORK LOIN ROAST

We love this recipe, not only because it is easy and tasty, but because of its excellent leftover possibilities. Green chile roast leftovers make great cold sandwiches or it can be torn apart and tucked (hot) into warm tortillas (with a little bit of the chile gravy & some pepperjack cheese) for a great leftover transformation (it is one of those recipes that tastes even better on day two).

4 pound boneless pork loin roast
2 tablespoons vegetable oil
7 ounce can of Ortega fire roasted green chiles
1 tablespoon chili powder
1 teaspoon ground cumin
¼ teaspoon dry red pepper flakes
1 teaspoon onion powder
½ teaspoon garlic powder (not salt)
½ teaspoon black pepper
1 teaspoon salt
1 teaspoon brown sugar
1 Reynolds roasting bag + 1 tablespoon flour
Place the tablespoon of flour in the roasting bag and shake it around (per roasting bag instructions). Place the bag in a roasting pan (set aside).

Mix all of the dry ingredients and rub it all onto the surface of the pork roast. Brown the roast in the vegetable oil (both sides). Place the browned roast into the roasting bag and put half of the green chiles on top of the roast and the other half under the roast.

Seal the bag tightly and make a few small holes in the top of the bag to let steam escape. Bake in preheated 325F oven for 2 hours (see note). Thicken juices and serve over pork slices.

NOTE: I have not tried it, but I see no reason why you could not use a roasting pan that has a tight lid instead of the plastic roasting bag.

NOTE: Most recipes tell you took cook a boneless pork roast like this for 20 minutes per pound, however, we like our pork cooked longer than that. Thirty minutes per pound will give you very tender pork but still slice-able (not quite to pulled pork tenderness). If you dont care for pork done this way, figure 20 minutes per pound.

Minggu, 09 Februari 2014

Asian Country Pork Ribs with Vegetable Fried Rice

Is it any wonder that rice is actually a staple in many parts of the world? It is so versatile, inexpensive (if you stick with long grain variety) and comfortingly good, both for you and in taste! One of my favorite nights of the week is always the one after I have had rice for dinner because its the ideal time to make fried rice. You really want to use day old rice that has had the chance to dry out a bit so it does not stick together when fried. Instead of making the traditional pork fried rice, I used the rice to make a simple vegetable fried rice side dish and incorporated an Asian flavors in these slow cooked country ribs for an easy meal that does not taste at all like leftovers.

Asian Country Pork Ribs
1 package country pork ribs
salt
pepper
garlic powder
1 garlic clove, minced
1 tablespoon fresh ginger, minced
1/2 cup bottled smokey bbq sauce
2 tablespoons soy sauce
1/4 cup rice vinegar
2 tablespoons hoisin sauce
1/4 teaspoon toasted sesame oil

Preheat oven to 275 degrees. Season pork ribs with salt, pepper and garlic powder, wrap in foil and bake on a foil lined baking sheet for 2 hours. Meanwhile, combine garlic, ginger, bbq sauce, soy sauce, rice vinegar, hoisin and sesame oil in a bowl. After 2 hours, carefully unwrap the pork ribs and baste one side with the bbq sauce. Return to the oven for 30 minutes, uncovered. Turn over, baste the other side of the pork ribs and cook for a final 30 minutes. Garnish with sesame seeds and green onions.

Vegetable Fried Rice
1 cup rice, day old
1 egg
1 carrot, shredded
1/2 cup cabbage, shredded
1 clove garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
1 tablespoon hot sauce
2 tablespoons rice vinegar
1 tablespoon honey

In a large skillet or wok, heat several tablespoons of canola oil the garlic and ginger over gentle heat until it sizzles. Turn up heat to medium high and add rice, stir frying constantly. Make a well in the center of the rice by pushing it out to the side of the pan and add the egg in the center of the well. Scramble the egg and gradually incorporate it into the rice. Combine soy sauce, hot sauce, rice vinegar and honey and add it to the pan. Stir fry to evenly distribute the sauce over the rice and let cook for a minute or two until well combined and heated through. Turn off heat and add carrots and cabbage (I add them off the heat so they wilt slightly but still maintain crunchiness) and stir to combine well. Serve immediately and garnish with green onions.

Selasa, 04 Februari 2014

Grandma’s Pork Buffard

1 kg pork with the lard cut into medium pieces
3 carrots cut into medium pieces
3 potatoes cut into medium pieces
1 small cabbage cut into big chunks
1 teaspoon turmeric powder
2 teaspoons salt
4 large onions sliced
6 green chilies slit lengthwise
1 teaspoon crushed garlic
1 teaspoon chopped ginger
½ cup vinegar
1 tablespoon oil (optional)
1 teaspoon spice powder or garam masala powder
2 teaspoons chilly powder
1teaspoon pepper powder
2 Bay leaves
1 teaspoon cumin powder
1 teaspoon coriander powder
Wash the pork well and add all the above ingredients to it. Mix well. Place in a pressure cooker along with the chopped vegetables. Add 3 cups of water. Cover and pressure cook first on high heat then simmer on low heat for 30 minutes till the pork is well cooked and it gives out a nice aroma. Serve hot.
Note: Other vegetables of your choice such as cauliflower, radish, turnips, etc, may used

Senin, 03 Februari 2014

Pork Barrel Spending and Beans

In honor of the presidential inauguration, the title of this recipe, "Pork and Beans and Greens - Good Luck Making This," has temporally changed to this more Washington-esqe one.

As many of you foodies already know (its on the entrance exam), a very traditional southern New Years meal is black-eyed peas, or some other type of bean, and greens. Eating this meager meal on New Years day is supposed to bring you great prosperity for the rest of the year.

This video recipe is a lighter and easier Italian take on the classic, and is topped with some crusty, caramelized roast pork. Speaking of the south, youll see me use a spice rub (a wet rub, aka "wub") on the pork before roasting for a sort of Italian barbecue effect.

All in all, this is an odd recipe. The pork is not slow-roasted, but cooked at a higher heat for a crusty finish. The greens are not slowly braised, but just wilted. The black-eyed peas have been replaced with cannellini beans. And, I cant guarantee it will bring you the same prosperity as the traditional version. Having said all that, I thought it tasted excellent and I hope you give it a try.

By the way, I will also be doing a traditional version that - with any luck - youll see before New Years Day. Enjoy!

Ingredients:
4 lb. boneless pork shoulder roast, cut in large pieces
for the wet rub:
1/2 tsp dried rosemary
1 tsp black pepper
1/2 tsp fennel seeds
2 tsp salt
1/2 tsp hot pepper flakes
1 tsp cumin
1/2 tsp dried oregano
2 cloves garlic
1 rounded tbsp brown sugar
1 tbsp wine vinegar
1 tbsp olive oil

1 large bunch arugula
1 14-oz jar cannellini beans
1 lemon
1 tbsp olive oil
2 cloves sliced garlic

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Selasa, 21 Januari 2014

Sweet and Sour Pork with pineapple

Sunday, February 10th is Chinese New Year. We are leaving the year of the Dragon and entering the Year of the Snake. Food is an important part of celebrating Chinese New Year and although this is not a traditional dish it is a very simple and tasty one.

This is not my recipe it comes from Lucy at The KitchenMaid a fabulous blogger from New Zealand who shared this recipe a couple of weeks ago. When preparing the photograph for this post, I remembered that I still had my plastic chop sticks bought in the Chinese supermarket in Glasgow in the early 1980s, Chinese food always tastes better when eaten with chop sticks, I find.

Year of the Snake

Here is some information about the Year of the Snake from Hanban.com

The Introduction of 2013 Year of Snake
2013 is the year of the black Snake begins on February 10th shortly after the New moon in Aquarius, the humanitarian of the zodiac. This 2013 year of Snake is meant for steady progress and attention to detail. Focus and discipline will be necessary for you to achieve what you set out to create. The Snake is the sixth sign of the Chinese Zodiac, which consists of 12 Animal Signs. It is the enigmatic, intuitive, introspective, refined and collected of the Animals Signs. Ancient Chinese wisdom says a Snake in the house is a good omen because it means that your family will not starve.
The 2013 Year of Snake

The Common Character of People Born in the Year of Snake
People born in the Year of the Snake are reputed to be thoughtful and wise and to approach problems rationally and logically, seldom instinctively. Such people are complex beings, they are clever and men of few words from their birth. Their business is always going well, but they are stingy very often. They are sometimes egoistic and conceited. However they can be very active in their friends’ life. They are often too active, not believing other people and relying only on themselves. Snakes are also very insightful and naturally intuitive. If anyone has a sixth sense, its those born in the Snake year. This is partly what makes them so mysterious.Snakes come in all varieties of colors and patterns. And maybe thats why people born in the Snake year love to appreciate beauty. People with the Chinese zodiac snake sign are very stylish, fashionable and have exceptional taste.

People born in the Year of the Snake also have a sure touch in money matters but are also inclined to be greedy and somewhat egoistical. Determined and ambitious characters of Snakes take their failures hard. They are usually very attractive on the outside and inwardly, that, taking into consideration their frivolity, can lead to some family problems.

The Cosmic Element and Color of 2013 year of Snake
The 2013 year of Snake is Water Snake, Water Snakes are lucky with finances, they always seem to have money flowing their way. They are adventurous spirits and love to take risks. They are also very intelligent and often a wellspring of creative ideas. Water Snakes love to socialize and meet new friends.They are proud of their achievements, and also very thoughtful and considerate of others.
The colour of the 2013 year of Snake is Black. Black color is the Space, Arctic night, darkness on the Abyss, this is a color of deep waters. The Black Snake will bring people unexpected changes, instability, and changeability. That is why it is important in the year of Snake to plan everything beforehand, and evaluate adequately before taking any actions. You need to be more careful and cautious than ever.

The Overall Trend in 2013 Year of Snake
The 2013 Snake of year has ability to read complicated situation quickly in a controlled manner which is good for business. Signing documents of any kind requires very thorough attention. 2013 horoscope predict it is a good year to begin important detail work. Research and investigation are supported. The Snake has sneaky energy that can be to your advantage. Look for the holes in the loop. A new-found ambition to greatness will inspire you to be all you can be, and provide you with the follow through to actually achieve your goals, And, 2013 year of the Snake also supports added responsibility,
But 2013 Snake need to watch for fanatical commitments since Snakes inclination to spend money quickly than earn them may produce tensions in personal relationships. Create a safe space to work from this 2013 year. The Snake likes protection, needs to feel safe and secure to utilize its special analytical skills. This is the year to make headway in slow and methodical ways. Things will definitely be accomplished as you focus forward.

Other Details of 2013 Year of Snake
1. Ideal compatibility with: Ox and Rooster.
2. More or less compatible with: Rat, Rabbit, Dragon, Snake, Horse, Sheep.
3. Absolutely incompatible with: Tiger and Pig.
4. Lucky colors for the Snake: Yellow, Red
5. Lucky directions for the Snake: Southwest, Northeast
6. Lucky numbers for the Snake: 2, 4, 7, and 9.
7. Monday is the lucky day of the week for Snakes.

Our younger son was born in the year of the Snake, he is very stylish and appreciates beauty. Our second grandchild is also due in the Year of the Snake Ill be interested to see if any of this has any bearing on his or her character. Personally I am a Pig, okay enough of the jokes! Heres what the Chinese think my character should be:

The Year of Pig
Pigs are models of sincerity, purity, tolerance, and honor. When you first meet them, pigs seem too good to be true. They are careful and caring, obliging and chivalrous. Put your trust in them for they will never let you down and they will always try to do whats right. Pigs are born to give, to yield, and to serve, and so, unfortunately, most people take advantage of them. Pigs know they are easy to fool but dont really mind. No matter how old they get, pigs keep their faith in human nature and believe that people are basically good. Pigs tend to sacrifice their own happiness and comfort for the sake of others. In relationships, pig people are sensitive, sweet, naive, and caring. They are romantic and certainly are the marriage-type. But on the other hand, pigs can also be possessive, jealous and exclusive.

What do you think? I dont fancy the bit about being taken advantage of!