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Archive for the ‘Meat’ Category

Hot Spiced Pork and Rice

This is really more like a pork and rice stew. It was really simple to put together and tasted awesome when it was done. The leftovers taste even better today.

I got the recipe out of “Ultimate Casseroles”- which is a supplemental magazine published by Better Homes and Gardens. I am such a sucker for the glossy magazines at the grocery store…with their photos of heartachingly-rich dishes on the cover…promising warmth and gooiness.

Anyhoo- I bought it and have now made 3 things out of it, with a 4th on the docket for this afternoon (Black Bean Lasagne to take to a New Year’s gathering).

Here’s the recipe:

2 to 2 1/4 pounds boneless pork shoulder roast (I used already cubed pork stew meat)
2 to 3 tablespoons vegetable oil
4 medium carrots, thinly sliced
1 medium yellow sweet pepper, cut into thin strips
1 8 ounce can water chestnuts (I didn’t have any so I left them out)
1 large onion, chopped
1 cup uncooked long grain rice
1 14 ounce can chicken broth
1/2 cup water
1/4 cup soy sauce
2 tablespoons molasses
2 tablespoons white corn syrup
1 to 2 teaspoons red chili paste (I had curry paste and it was fine)
1 teaspoon five spice powder
1/3 cup sliced green onions for garnish

Preheat oven to 375 degrees. Cut meat into 3/4 inch pieces. In an extra large skillet, heat 2 tablespoons oil over medium high heat. Cook meat, half at a time, in hot oil til brown. Transfer meat to an ungreased 3 quart rectangular baking dish and stir in carrots, sweet pepper and water chestnuts. I didn’t have a 3 qt. dish so I used my dutch oven and it worked fine.
Add the remaining oil to the skillet and cook onions til tender. Add rice, cook and stir for 1 minute. Stir in broth, water, soy sauce, molasses, corn syrup, chili paste and five spice powder. Cook and stir until it all comes to a boil. Add to meat mixture and stir to combine.
Bake, uncovered, about 1 hour or until meat and rice are tender. Let stand, covered, for 10 more minutes before serving. Garnish with green onions and serve.

This was so good! It was sweet and spicy and very warm. Next time I’ll add more veggies. I think mushrooms and cauliflower would be great additions. You could really use any combination of meat and/or veggies you wanted.

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lunch!




lunch

Originally uploaded by All Things Mimi

This is my kinda lunch. I have some flatbread crackers, sliced smoked gouda, pepper jack, dubliner, sliced apples, smoked turkey, smoked salmon and prunes. I know- gross. But I’m getting old, plus I just like the way they taste- everyone needs more fiber!

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I was watching this show on Food Network the other day, and they were profiling some diner where the owner made his own italian sausage, then used it to make a sausage hoagie.

I started thinking that the ingredients for his sandwich (italian sausage, red peppers, onions and cheese) would be good in a quiche.

So, I defrosted a pie crust, browned some breakfast sausage and added some diced onions and red peppers. I put this mixture in the bottom of the pie crust, then sprinkled on about a cup of cheddar cheese.

In my blender I put 4 eggs, 2 cups of heavy cream, some freshly grated nutmeg and a few shots of hot sauce, then processed it for a few seconds. I poured the base mixture over the filling and baked it at 450 for the first 15 minutes, then cut the oven down to 300 and baked it for about another 45 minutes.

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Country Bob Cook-Off

These are the pork kabobs I made for the Country Bob Cook-Off.

I made the sauce from about 3 glugs of Country Bob’s sauce, 2 glugs of soy sauce, a dash of pineapple juice and a clove of minced garlic. The pork pieces marinated for about 2 hours in the marinade, then I skewered the pork with red pepper, onion, pineapple and canteloupe.

The pork had a pretty good flavor- a little sweet, but that was the point.

Diane made grilled chicken using Country Bob sauce as a marinade and baste. I thought the chicken turned out well.

Both dishes tasted good- but I think Diane probably was a little truer to the premise of the contest because the Country Bob sauce was the dominant ingredient in her dish, whereas I only used it as a background flavor in mine.

We both agree that the sauce makes a great addition to a recipe, but probably not as a stand alone sauce or baste. This comes mainly from our avoidance of high fructose corn syrup- and the Country Bob sauce contains a pretty hefty amount of it.

We enjoyed preparing our dishes, and I’m sure Suz enjoyed being our unbiased taste-tester. Of course, in true Suz fashion, she didn’t really pick one dish over the other.

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Mimi and I completed our Country Bob cook-off. I’ll let her blog about her meal, but will let you know hers is on the right – the pork kabobs. I chose to cook chicken. We also chose very different applications of the sauce and again I’ll leave hers to her. I took about a 1/2 cup of the country bob sauce, and about a 1/2 bottle of beer, and a good glug of honey, I also added a dash of pineapple juice. I heated the sauce and let it thicken and reduce down and I used it as a marinade and then a sauce for the chicken. Before adding the country bob concoction I salted and pepperd the chicken and rubbed it with a bit of olive oil. I let the chicken marinate for about 45 minutes and then threw it on the grill. The sauce made for a pretty tasty chicken I must admit, though I must also say that I won’t add country bob to my shelf if for no other reason than the second ingredient is high fructose corn syrup and I have eliminated that from my diet. I’d have to describe the sauce as something between A1 and Worsteshire sauce -so you wouldn’t want to use it straight. We enjoyed the contest and as usual thought of totally different and equally viable uses for the sauce. We served this along side a nice spinach salad and some quinoa that Mimi brought me from Colorado.

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Bacon!!!!

This is what happened when Dev decided he wanted to make his own bacon this week. Curious about how much work it is? Go here and find out!

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IMG_1382

Originally uploaded by All Things Mimi

Oh my gosh…..

This recipe was absolutely outrageous! It cooked all day long- but boy was it ever worth it.

Here is the recipe. At the end I will confess where I cheated!

Salsa Verde Carnitas from “Simply Recipes”

• 3 1/2 pounds pork butt (pork shoulder)
• 2 cups salsa verde, bottled, canned, or homemade
• 1 onion, finely chopped
• 3 cups chicken stock
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 1 Tbsp fresh chopped oregano (or 1 teas dried)
• 1/2 cup chopped fresh cilantro
• Salt
• 12 to 16 corn tortillas, heated and softened
• 1/4 head of cabbage, very thinly sliced
• 1 teaspoons olive oil
• 1 teaspoon seasoned rice vinegar (if you only have unseasoned, add 1/4 teaspoon of sugar to it)
• Salt and pepper
• 1 avocado, peeled, seeded, and chopped
• 1/2 cup crumbled Cotija Mexican farmer’s cheese, or some grated Monterey Jack cheese
• Crema fresca, crema Mexican, or sour cream
• Chopped cilantro leaves for garnish
1 Trim the excess fat from the roast. Put the meat in a large casserole or Dutch oven with salsa verde, onion, stock, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.
2 Preheat oven to 400°F. Remove meat from liquid in pot and put the meat into a roasting pan. With 2 forks, tear meat into large shreds. Roast meat for 15 to 20 minutes until parts are brown and crispy.
3. While the meat is roasting, skim and discard fat from liquid in the casserole pan. Boil juices, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes.
4 Return the meat to the Dutch oven. Stir in chopped cilantro. Season with salt.

Serve with heated and softened corn tortillas (20 seconds each in the microwave spread out over a paper towel will heat and softened packaged tortillas sufficiently), diced avocado, crumbed Cotija or grated Monterey jack cheese, sour cream (or crema fresca), and seasoned cabbage slaw.
Seasoned Cabbage Slaw
Place thinly sliced cabbage in a medium sized bowl. Sprinkle on olive oil, seasoned rice vinegar, salt and pepper. You can substitute white vinegar or apple cider vinegar for the rice vinegar, if you do, sprinkle on some sugar to help balance the acidity of the vinegar. Toss. Adjust seasonings. Let sit for 10 minutes for the cabbage to absorb some of the dressing.
Serves 6.

So……

I didn’t make the slaw. I used flour tortillas because that’s what I had. I didn’t have coriander seeds so I used ground. I served the meat with the tortillas, sliced avacado, chopped cilantro, chopped green onions, lettuce and sour cream.

Next time I think I will use spicier salsa (or throw a chopped jalapeno in with the braising liquid) and I will use half broth and half beer to give the liquid more of a kick.

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