New England Stuffing (for boned leg of veal, fresh pok loin, or shoulders, pork chops and ducks)

 

 

 "Toast enough bread, part whole wheat or rye, to make 4 cups crumbs. Mince and fry 2 Tablespoons butter and 1 large onion chopped. Add to the crumbs with 1/2 teaspoon each of savory, sweet marjoram, thyme, celery leaves, and parsley. Grate 1 Tablespoon orange rind and ad that with 1 teaspoon salt and a little pepper. Mix all thuroughly and stir into it 1 slightly beaten egg."

Stuff away!

Ham

 Ha ha! Ham! What a simple title and yet such a complex option for cooking! This recipe is priceless, literally. 

"Take an ordinary ham, cover with water, 1 and 1/2 cup ground coffee..."

What the what?

"...1 cup vinegar, 4 cups brown sugar, 1 Tablespoon Allspice, 2 Tablespoons ground cinnamon, and simmer for 4 hours."

Oven I assume?

"Let stand in water until cold."

Ew

"Put ham in dripping pan..."

Dripping with what? lol

"Stuff with cloves,   Cover with mixture of mustard and brown sugar."

End of directions. I am at a loss. What just happened here?

Veal Loaf

 This recipe is credited to my grandmother Mima. 

Ingredients

1 lb veal, 1 lb salt pork, and 1 lb beef all ground together

1 cup bread crumbs (from center of loaf)

1 cup water (in the pan)

2 sliced onions (in the pan)

salt and pepper

celery salt

Process

1. Preheat oven to 350 degrees

2. Mix all the ground meat . 

3. Season with salt, pepper and celery salt. 

4. Form into a loaf

5. Bake as a roast, basting often, for one hour. 

This is good cold. If hot, serve with brown sauce or gravy!

Hawaiian Spare Ribs

 This recipe is one created by Hi-Ho. Serves 8

Ingredients

4 lbs spare ribs

3/4 cup cornstarch

1/4 cup molasses

1/4 cup soy sauce

1/2 cup sugar

3/8-3/4 cup vinegar (I'd recommend ACV)

3/4 cup water

3/4 cup pineapple juice

1 can pineapple chunks

2 green peppers, cubed

Process

1. Preheat oven to 375 degrees

2. On the stove top, brown the ribs in a heavy fry pan or a Dutch oven. 

3. Combine corn starch, molasses, and soy sauce to make a paste. 

4. Spread paste on both sides of each rib. 

5. Re-brown ribs quickly in the hot fat. 

6. In a sauce pan combine sugar, vinegar, water, and pineapple juice  and heat until sugar dissolves. 

7. Pour mixture over the ribs. 

8. Cover and cook in oven for 25 to 30 minutes. 

9. Add pineapple chinks, green pepper cubes and recover and simmer 4 minutes longer. 

10. Serve with rice/

Shumai!

Shumai are open-topped dumpling,s stuffed with tasty ground meat and vegetable filling, then steamed. Tonight I will be making these with the first batch  of our own ground pork. I will likely close them and give them a quick pan sear for a seal and extra flavor before steaming. 

Ingredients

1 pound ground chicken (or pork)

1/4 cup unsweetened coconut milk

1/4 cup coarsely shredded carrot

2 Thai chilis, minced

2 Tablespoons chopped basil

2 Tablespoons Asian fish sauce

2 Tablespoons sugar

2 teaspoons fresh lime juice

1 garlic clove, minced

1 large egg beaten

1 small shallot, minced

1/2 teaspoon minced fresh ginger

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

40 wonton wrappers

Green leaf lettuce leaves for steaming

special equipment: bamboo steamers

Soy sauce and Sriracha chili sauce, for serving

Process

1. In large bowl, combine the ground chicken with the coconut milk, carrot, chiles, basil, fish sauce, sugar, lime juice, garlic, egg, shallot, ginger, salt and pepper. Using your hands mixed thoroughly.

2. Follow the directions on the wrappers, create your shumai dumplings in the wonton wrappers. Repeat with the remaining wonton wrappers and filling. 

 

 

3. Fill a wok or a very large skillet with 2 inches of water and bring to a boil.

4. Line a double tiered bamboo steamer with lettuce leaves and arrange the shumai in the steamer without crowding.

5. Cover and steam over moderate heat until cooked through, about 10 minutes.

6. Repeat with the remaining shumai. You may also choose to pan fry them for extra crisp after the steam or even skip the steam all together. Yummy versatile and great for the whole family!

Serve immediately with the sauces.

Shu Mai

It looks like this recipe MAY have originated from a Food and Wine magazine. I found a nearly identical recipe here: Chicken and Coconut Shumai

Lavender honey pork salad

Stupid upside down photo - I'm sorry! I took this photo from a copy of Ladies Home Journal I saw while visiting Mush this summer.
It's the only copy I have so here it goes!

Roque your meatloaf! Roguefort Meatloaf!

I can't take credit for this recipe. I have to blame it all on Madam Fromage, especially for making me Roque my meatloaf in a fur hat! Click HERE to see Madame Fromage roqueing her own fur hat with a link to the recipe. Or to go right to the turophile's mouth, this link is to learn How to Rock Rquefort.

Pulled Pork with Rootbeer Sauce Sandwiches - a la Crockpot!

Puckstopper requested this recipe for his birthday tonight - a picnic at the drive-in!
This recipe originated with Better Homes and Gardens. Click here for the original recipe.

Prep: 15 minutes
Cook: 8 to 10 hours (low) or 4 to 5 hours (high)
Ingredients
for the crockpot:

• 1 3-4 pound loin cut pork roast
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon cooking oil
• 3 medium onions, cut into thin wedges
• 1 can root beer*
• 8 cloves garlic, minced

For the sauce

• 3 cans root beer *
• 1 bottle chili sauce
• a dozen or more hamburger buns, split
  
• Lettuce leaves (optional)
• Tomato slices (optional)

Directions

1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- to 5-quart crockery cooker. Sprinkle meat with the salt and pepper.
   
2. In a large skillet brown meat on all sides in hot oil. Drain off fat.
3. Transfer meat to cooker. Add onions, the 1 cup root beer, and garlic.
4. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
5. When it nears the last hour of the cooking cycle MAKE THE SAUCE (and consider doubling it). In a medium saucepan combine the 3 cups of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add hot pepper sauce, if desired.
6. Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce. Makes 8 to 10 servings.

*Note: Do not substitute with diet root beer.The sauce is so good you might want to double it.

Meatloaf in a Pinch

One day last week I had my schedule suddenly crunch on me and I had to come up with dinner in a jiffy. This picture shows the meatloaf cooking in a crock pot because that's where it started. Soon after putting it in the crock pot I realized that that wasn't fast enough, so I removed it, put it into two loaf pans, and cooked it at 350 degrees until done.

Ingredients
2 pounds ground beef
1 pound ground pork
1 can French Onion soup
one egg
1 cup stove top
2 un-greased loaf pans
ketchup, chili sauce, or A1 sauce for glaze (optional)

Process

1. Preheat oven to 350
2. Put all ingredients in a bowl and stir until well combined.
   
3. Divide mixture between to loaf pans and place in oven.
   
4. Cook for about 30 minutes until cooked through and pulling away from pan. In last 5 minutes you can brush the top with the glaze if you so wish.
   
5. Enjoy with a side of mashed potatoes and a tossed salad.
   

P.S. My favorite is the sandwiches the next day - meatloaf on bread with mayo and chili sauce and even some left over mashed potatoes if there are any!

Pork Schnitzel (Milanese)

My sister Mush just sent me this recipe.

The 2 cups of oil called for in this recipe may seem like a lot, but they're necessary to achieve a wrinkled texture on the finished cutlets. When properly cooked, the cutlets absorb very little oil. To ensure ample cooking space, a Dutch oven is essential. (When Dick cooks this, he uses a deep pan and cooks a few at a time). In lieu of an instant-read thermometer to gauge the oil's temperature, place a fresh (not dry) bread cube in the oil and start heating. When the bread is deep golden brown, the oil is ready. (It's really fool proof!)

Ingredients:

7 large slices high-quality white sandwich bread, crusts removed, cut into 3/4 inch cubes (about 4 cups)

1/2 cup unbleached all-purpose flour

2 large eggs

2 cups plus 1 tablespoon vegetable oil (we use canola oil because it's a little lighter)

1 pork tenderloin (1 1/4 pounds) trimmed of fat and silver skin and cut on angle into 4 equal pieces (Veal or chicken cutlets can be used as well)

S and P

1 lemon cut into wedges (not necessarily needed if making Milanese)

2 tablespoons fresh parsley leaves (also not needed if making Milanese)

If making Milanese (like we do) you will also need

Baby Arugula

Red Onion

Sweet cherry or grape tomatoes

(lemon if desired)

Process:

1. Place bread cubes on large microwave-safe plate and nuke on high for 4 minutes, stirring well halfway through cooking time. Microwave on medium until bread is dry and few pieces start to lightly brown, 3-5 minutes longer stirring every minute. Process dry bread in food processor to very fine crumbs, about 45 seconds. Transfer bread crumbs to shallow dish (you should have about 1 1/4 c crumbs). Spread flour in second shallow dish. Beat eggs with 1 tablespoon oil in third shallow dish.

2. Place pork (veal or chicken) between 2 sheets of parchment paper or plastic wrap and pound to even thickness between 1/8 and 1/4 inch. Season cutlets with S and P. Working with one cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure very thin coating, and coat evenly with breadcrumbs, pressing on crumbs to adhere. Let coating dry 5 minutes.

3. Heat remaining 2 cups oil over medium-high heat. When hot, lay 2 cutlets, without overlapping, in pan and cook, shaking pan continuously and gently, until cutlets are wrinkled and light golden brown on both sides, 1-2 minutes per side. Transfer cutlets to paper towel lined plate and flip cutlets several times to blot excess oil. Repeat with remaining cutlets. Serve immediately

4. To make Milanese style, top cutlets with arugula, red onion, and cherry tomatoes which has already been tossed with extra virgin olive oil. (Sometimes Dick will drizzle a little balsamic vinegar or lemon on His. I like mine a little plainer.)

Mmmmmm, mmmmmm, good! (And healthy to boot!)

Roast Pork Tenderloin with Carrots

I made this Everyday Food recipe last night with a few changes. I used two pork tenderloins instead of one loin roast, and I also replaced the wine with chicken stock. The original recipe can be found through the link below.

Roast Pork Loin with Carrots and Mustard Gravy

Ingredients

Serves 4

• 2 pounds carrots, peeled and halved lengthwise if large
• 1/2 pound shallots, peeled and halved if large
• 2 tablespoons fresh rosemary leaves
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 2 pork tenderloins
  
• 3/4 cup chicken stock
  
• 2 tablespoons all-purpose flour
• 2 tablespoons grainy mustard

Directions

1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon oil; season with salt and pepper. Roast for 10 to 12 minutes.
2. Meanwhile, season pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add pork; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes. Transfer pork to a plate, and reserve skillet.
3. Remove baking sheet from oven; push vegetables to sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 30 to 40 minutes. Loosely tent pork with foil. Let rest 10 minutes before slicing.
4. While pork rests, pour off almost all of the fat from skillet. Add stock, and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Add flour, and cook, whisking constantly, 30 seconds. Gradually add 1 cup water, whisking constantly. Add 1 tablespoon rosemary. Bring to a simmer. Remove from heat. Whisk in mustard, and season gravy with salt and pepper. Serve pork with carrots and gravy.

Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges

I made this for dinner tonight out of the February 2009 Gourmet. It was fabulous and a perfect recipe to open up the Main Course section of my recipe box!
Fennel-Rubbed Pork Tenderloin
total time: 45 min
The combination of fennel and roast pork is an Italian classic.

Ingredients

• 1 teaspoon fennel seeds
• 1 pound pork tenderloin
• 2 medium fennel bulbs, trimmed, reserving fronds
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, smashed
• 1/4 cup dry white wine
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons unsalted butter, cut into pieces
• 1/2 teaspoon fresh lemon juice, or to taste

Process

1. Preheat oven to 350°F with rack in middle.
2. Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.
3. Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.
4. Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.
5. Meanwhile, transfer skillet to stove top (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.

Crockpot Pulled Pork

Crockpot Pulled Pork
INGREDIENTS:

* 4 lb pork roast
* 2 onions, sliced, divided
* 1 onion, chopped
* 5 or 6 whole cloves
* 2 cups water
* 16 oz bottle of your favorite BBQ sauce
* salt and pepper

Process

1. Place one sliced onion at the bottom of Crock Pot.
2. Stud pork roast with cloves and season with salt and pepper.
3. Place roast in slow cooker on top of the sliced onion.
   
4. Cover with the second sliced onion.
5. Add enough water to fill Crock Pot two thirds of the way.
6. Cover and cook on low 8 to 12 hours.
7. Remove roast.

Middle Eastern Kebab Marinade

Tonight was a refrigerator dinner night, that is, one of those evenings when you know you have odds and ends in the fridge that you need to use. Tonight the left over stock, raw pork and chicken were demanding to be cooked, so I thought to create a nice spicy marinade. We are serving it with the Caesar salad. To prepare the marinade, combine the following ingredients

Ingredients for Marinade

1/8 cup stock

1/8 cup apple cider vinegar

1 Tablespoon tomato paste (I actually had some homemade left)

1 clove garlic finely chopped

1 Tablespoon ground cumin

1 /8 teaspoon ground cinnamon

1 Tablespoons Olive oil

A couple grinds of Salt

Several grinds of black pepper

Marinate the meat in it for at least 30 minutes before preparing on skewers.

You may make additional skewers with onions and your choice of kebab veggies but they may want to start them about 15 minutes ahead of the meat. Arrange meat and veggies onto Kebabs.

Bake on a broiler tray at 425 for 30 minutes or more, until done. This could also be done on the grill. Tonight, when cooked, I will be serving it with a side sauce of last nights attempt at homemade ranch dressing. The dill, buttermilk, and sour cream in it could make it a decent tzatziki, but I didn't like it enough to post the recipe - YET!

Hard Cider Braised Pork Shoulder

http://www.marthastewart.com/recipe/pork-shoulder-braised-in-hard-cider


This is what I am making for dinner tonight. I saw this recipe in this month's Martha Stewart Living magazine. I thought it sounded like a yummy autumn dinner and is perfect for this rainy night with friends over. I have doubled the recipe and find it is a struggle to flip that piece of meat. I am definitely stepping outside of my comfort zone because I am actually working with a piece of raw meat with a bone in it! I am using Hornsby's hard cider. The smell as it is coming to a boil is fantastic. I wish I had time to make my own hard cider but if it turns out to be a good recipe, maybe I will plan ahead next year! I'm not going to tell you how it turned out, I will let my guests do that for you so keep an eye out for comments! Here's a couple of pictures I took though.