Pork Fried Rice

Pork Fried Rice

Left over Pork Roast

Left over Pork Roast gravy

Bunch of scallions, sliced 1/2" or some onion

Stalk of celery, sliced 1/4 "

Two small peppers

1 Egg

Rice, Uncle Ben's Original, Long Grain

Soy Sauce

Prepare rice per box directions, two servings.  Set aside

Clean-up left over Roast Pork, small bite size pieces. Set aside

Preheat wok.  Beat egg. Add a touch of oil or butter to wok and cook egg as if an omelette.  Remove to plate and slice into strips.

Add a bit more oil to wok and sauté pork.  Heat through.  Browning is good. Reserve.

More oil in wok?  Sauté veges until just a bit of crunch is left. Reserve. 

More oil, if needed.  Sauté the rice.  Add 2 generous tablespoons left over gravy and some Soy Sauce.  

Return veges and pork to wok.  Add salt and pepper and a sprinkle of Soy Sauce. Heat through.

Garnish with egg strips and serve.

Oops, couldn't wait!

Pork and Sauerkraut

Pork and Sauerkraut

3 pound pork sirloin roast, bone in

• Silver Floss Sauerkraut
• 3 tablespoons extra virgin olive oil
• 1 T garlic, minced
• 1-1/2 t kosher salt
• 3/4 t black pepper
• 1-1/2 t sage
• 1-1/2 t rosemary, chopped
• 2 t thyme
• 
  

Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, and thyme in a small bowl. Coat the roast completely with the prepared rub.  This can be done up to 24 hours ahead.

Bring the roast to room temperature by removing it from the refrigerator 30 minutes before cooking.

Preheat the oven to 475 degrees.

Put the roast, fat side up, onto a rack in a shallow roasting pan.  Place the roast in the center of the oven and cook for 30 minutes.  Remove the roast from the oven and allow to rest for 30 minutes. Meanwhile, reduce the oven temperature to 325 degrees.  During this time the internal temperature of the roast will rise up to 30 degrees as residual heat in the bone is conducted to the adjacent meat, allowing it to continue cooking from the inside out.

Return the roast to the oven to finish cooking.  This will take another 60 minutes, or until the internal temperature reaches 145 degrees.

Remove from the oven, tent loosely with foil and allow the roast to rest for 15 minutes before carving.  This roast can be a bear to carve.  (Save the bones et alle for Pork Fried Rice). 

Sauerkraut

Empty contents into a Corning Ware dish.  Sprinkle with Caraway seeds.  Add 1/4+" of water. Mix. Cover.  Put in oven with roast during the final 60 minutes.

I like mashed potatoes and baked beans with this dinner.

Shrimp and Pasta

Shrimp, Large - 31-40/lb, cleaned and deveined, tail on

1 c Chicken stock

1 T Lemon Juice

2 T Corn Starch. Try less for Marie

Garlic - to taste, sliced thin. Two cloves. 

Red Pepper

Parsley

Parmesan Cheese

EVOO and Butter

Angel Hair Pasta

Combine chicken stock, lemon juice, dash of red pepper and corn starch. Set aside.

Cook pasta per box directions. Rinse with cool water. Set aside.

Heat a large pan over medium high heat. Add enough butter and EVOO to generously coat bottom.  As it begins to froth, add garlic and sauté one minute.  Add shrimp and cook unti just done. Remove shrimp to a plate. Reserve drippings in pan. 

Add chicken stock to pan and heat.  Should create a nice gravy. Add pasta and toss to coat.  Add shrimp and toss.  Sprinkle with parsley and cheese.

Mangia!

BBQ Ribs

BBQ Ribs

Baby back ribs

Rub - Grill Mates Pork

Liquid smoke

Apple Juice

There are a lot of variables in preparing BBQ ribs.  This is an easy technique that uses the oven and the grill and substitutes Liquid Smoke for the real thing.  (If you want to do the real thing, here is a web site that I like.  http://www.amazingribs.com/index.html  The aluminum foil package technique works well.)

Remove the silver skin from the back of the ribs.  This can be a difficult job.  If you give up, run a knife across the bones to break the skin in several places.

Sprinkle on some Liquid Smoke.  A tablespoon is plenty.  Rub it all around.

Apply a dry rub.  There are many recipes for rubs.  I found that the Grill Mates Pork Rub is decent for every day ribs.  put ribs on a rack over a pan for 60 to 90 minutes. 

Preheat oven to 225. 

Prepare a crutch.  Line a shallow roasting pan with aluminum foil.  Add enough apple juice (white wine mixed with some BBQ sauce also works) to cover bottom - 1/8"+.  Transfer the ribs to the pan bone side down.  Cover with aluminum foil. Return to oven for 120+ minutes.  May want to jack up the heat for the first few minutes.

Test for doneness.  Ribs should bend and the meat should just crack at the bend.  No bend - back in the oven.  Anything else, use the result to judge how much time you need on the grill.

Prepare the grill. Ideally, you have a hot and cold side. Grill the bone side of the ribs enough to get some decent browning. Slather with the BBQ sauce. Return to hot side for a few minutes.  Want to just carmalize the sauce - don't burn.  Repeat for the meat side.  Allow to rest for a few minutes before slicing between the bones.

Serve with baked beans and macaroni salad.  Yum!

Veal and Pesto

Veal or Chicken and Pesto

If doing chicken,

 Slice the chicken in half horizontally and the braising time can be reduced to ten minutes. All else should be pretty much the same. May want to sauté the mushrooms due to the shortened braising time. 

Veal

Flour

Garlic powder

Salt and pepper

EVOO

Butter

Cooking wine - either Vermouth or white.  I prefer Vermouth

Capers

4 oz can sliced mushrooms

Parsley, dried is fine

Angel Hair pasta

Pesto

Prepare flour for dredging using salt, pepper and a sprinkle of garlic powder.

Cut veal to serving size, if needed.  Tenderize veal using wax paper and a meat mallet.  Veal should be 1/8+ " thick. 

Heat a large pan. Add EVOO and butter (enough to get a generous coating on pan).

Working in batches, sauté the veal. We're looking to brown it nicely not necessarily cook it through.  Scrape up and reserve any brown bits after each batch.

In same pan, make a roux - a generous pat of butter and an equal amount of the dredging flour.  Add enough Vermouth or chicken (or beef) stock to make a thin sauce.  It wll continue to thicken with the flour on the veal.  We need enough sauce to cover the total quantity of veal.  Add 1 T capers and the mushrooms.  Taste and season as needed.  Return veal to pan and work into the sauce so that it is covered.  Sprinkle with parsley.  Simmer covered for 30+ minutes.  Check occasionally to determine if more wine or a bit of chicken stock is needed.  I like this dish because the veal can simmer for quite some time by lowering the heat and watching the sauce level.

Prepare the pasta following box directions. Put 2+ T of pesto in the serving bowl and add enough pasta water to form a nice sauce.  Add the drained pasta and toss to combine.

Mangia! 

Sausages with cauliflower and Parigiano Reggiano cheese

ESausages with cauliflower and Parigiano Reggiano cheese

• 8 links Italian sausage
• 1 pint grape tomatoes
• 1 bunch scallions, cut into 1-inch lengths
• 2 cloves garlic, sliced thin
• Salt and pepper
• Balsalmic vinegar
• 1 head cauliflower broken into bite size flowers
• Fresh basil leaves sliced

Pre-heat the oven to 425°F.

Line a large rimmed baking sheet with aluminum foil.  Drizzle enough EVOO to just coat the bottom. Add the sausages, cauliflower, tomatoes, scallions and garlic. Drizzle the vinegar and some more EVOO.  Season with salt and pepper. Roast for 45+ minutes, turning the sausages and vegetables once halfway through cooking.  Sprinkle the cheese in the last 10 minutes. Sprinkle on the basil and serve.

Meatloaf

Meatloaf

1.5 lb Meatloaf Mix. Ideally a half pound each beef, pork and veal.

1 Egg

1 8 oz can Tomato sauce

1/2 small onion diced

1 clove garlic minced

1 T Italian seasoning

1 slice dry bread cubed (Optional)

2 strips of bacon

Preheat oven to 400

In a large bowl, beat egg.  Add tomato sauce, onion, garlic, Italian seasoning, salt and pepper.  Add meatloaf mix and bread. (Do not over work the meat, the finished meatloaf will be too firm.)  Transfer meatloaf to glass loaf dish.  Work out any bubbles along the edges.  Place the two strips of bacon on top and bake for one hour.  

Baked potato goes well here.

Swiss Steak (Red)

Swiss Steak

2 pounds beef bottom round, trimmed of excess fat. Note: I use cube steaks as quantity measure.
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1 large onion, thinly sliced
2 cloves garlic, minced
2 stalks celery, chopped
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes
1 t smoked paprika
1 t dried oregano
1 T Worcestershire sauce
1 1/2 cups beef broth

Preheat the oven to 325 degrees F.

If using round steaks, cUt the meat with the grain into 1 inch thick slices and season on both sides with the salt and pepper. Dredge the meat in the flour. Tenderize the meat using a mallet until each slice is 1/2 inch thick. Dredge the slices on both sides once more and set aside.

Add enough oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for three minutes. Add the remaining ingredients and stir to combine. Return the meat to the pot.  Cover and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

Serve with mashed potatoes or pasta.

Italian Chicken Mozzarella

Italian Chicken Mozzarella

1 can tomato paste

1 15 oz can diced tomatoes w juice

1/4 cup EVOO

1/4 cup red wine vinegar

1/2 cup chicken stock (can us red wine)

1 t chopped rosemary

1 T dried Italian Seasoning

1 t sugar

Salt and pepper

Stop here if making a pasta sauce; otherwise, add

1 t celery seed

1 t fennel seed (optional)

Dash red pepper flakes (optional)

4 skinned chicken breast halves

1/2 cup Parmesan

3/4 cup mozzarella

Combine all ingredients except chicken and cheese in a Dutch oven.  Add chicken, cover and allow to marinate.

Heat oven to 400.  Bake chicken for 1 hour covered. Remove lid; sprinkle on cheeses and bake for 10 more minutes.  Enjoy!

Baked Apples

Baked Apples

4 large good baking apples, such as McIntosh, Rome Beauty, Golden Delicious, or Jonagold

1/2 cup brown sugar

2 teaspoons cinnamon

4 marshmallows

4 dates (optional)

1/4 cup chopped pecans (optional)

1/4 cup currants or chopped raisins (optional)

butter

3/4 cup boiling water

1. Preheat oven to 375°F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. It helps if you have an apple corer.  Make the holes about 3/4-inch wide.  I like to core all the way through and then stuff the bottom of the hole with a date.

2. In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a baking dish. Stuff each apple with the mixture. Top with a dot of butter.  Put a marshmallow on top.

3 Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.  Macs will cook quickly.  Keep an eye on them.

Serve warm with vanilla ice cream on the side.

Apple Sauce

Apple Sauce

A bag of McIntosh apples

Wash the apples. Core and section the apples.  Add a 1/4" of water and the apples to a stock pot.  Cover and put on medium low stove. Stir occasionally until all apples are soft.

Process through food mill.  Taste - May need a bit of brown sugar?  Dust with cinnamon.  Serve!

Chili

Chili

2 lb. ground beef.  The better the meat, the better the chili.  I like to start with leftover pot roast.
1 lb Italian sausage (optional)
2 or 3 garlic cloves
1 large onion
2 stalks celery
1 ea green and red pepper (small)
2 15 oz cans diced tomatoes
1 can tomato paste
2 15 oz cans kidney beans
1 can beer
3 T chili powder
2 T instant beef bouillon (or 6 cubes)
2 T cumin
2 t paprika - ideally smoked
2 t oregano
2 t sugar
1/2 t coriander
1 T cocoa

For Marie. 2T chili powder 1T cumin. Used beef stock rather than beer and bouillon. One can of beans was enough. 

1. In a large pot, brown the ground meat. Remove meat, reserve fat.
2. Add the onion, celery and peppers. Cook until tender.  Drain off fat.
3. Return the meat to the pot and add the remaining ingredients. Mix well.
4. Bring to a boil then reduce heat and simmer, covered for 2+ hours.  If it's too thin, remove the lid for awhile.  Conversely, add more beer!

After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.