Still working on that "what to do with a big pork roast or shoulder you make earlier in the week" idea? This week, we shall make a old fashion hash with a twist. I attempted to make this earlier in the week and while it tasted good, the texture wasn't right, but then my wife gave me a great idea based on her latest blog project.
You will need either a sandwich maker or a waffle iron to make this recipe...
INGREDIENTS
3 shredded potatoes
2 eggs
1 diced onion (you can do two if you want)
1 diced pepper
1 lb of diced pork roast or 1lb of shredded braised pork shoulder
1/2 cup of bread crumbs
1/2 cup of grated Parmesan cheese
3 tablespoons of Worcestershire sauce
1 tablespoon of yellow mustard
salt and pepper to taste
DIRECTIONS
1. Grease up the sandwich maker/waffle iron as directed and pre-heat
2. Mix all of the ingredients into a bowl
3. Form the mixture (by hand) into appropriately sized "cakes" for the iron
4. Cook as directed in the machine (should be a few minutes).
Out will come crispy delicious hash cakes.
(Repeat until the mixture is gone)
Sunday, January 31, 2010
Sunday, January 24, 2010
Health(ier) Pork Fried Rice
Take the Pork Recipe from 2 weeks ago or you can use a standard roast, or you can just cube some pork and fry it up - your call.
INGREDIENTS:
1.5 lbs of pork - cubed
2 white onions - diced
1 red pepper - diced
1 green pepper - diced
2 cups of brown rice
4 tablespoons of low salt soy sauce
1 egg - optional
DIRECTIONS:
1. Get 2 cups of water and bring it to a boil (add salt before) - add rice and cook as directed
2. In a frying pan or Wok (the wok is nice because it is BIG), splash some olive oil in the pan, heat on medium low and add the onions. Cook until the onions are translucent and then add the pork. Cover the pan and allow to cook for 5 minutes.
3. Add the peppers. If you are going to use the egg. Put all of the other stuff to one side of the pan and crack the egg into the pan. Allow the egg to sit for a minute and then start to break it apart with you cooking spoon or spatula. Move it into the overall mix of vegetables and pork.
4. When the rice is done, add it into the frying pan and and add the soy sauce and some hot sauce if you want. Mix it around and let the rice get fried up. Stir occasionally.
5. Add Salt and Pepper to taste.
~FIN~
INGREDIENTS:
1.5 lbs of pork - cubed
2 white onions - diced
1 red pepper - diced
1 green pepper - diced
2 cups of brown rice
4 tablespoons of low salt soy sauce
1 egg - optional
DIRECTIONS:
1. Get 2 cups of water and bring it to a boil (add salt before) - add rice and cook as directed
2. In a frying pan or Wok (the wok is nice because it is BIG), splash some olive oil in the pan, heat on medium low and add the onions. Cook until the onions are translucent and then add the pork. Cover the pan and allow to cook for 5 minutes.
3. Add the peppers. If you are going to use the egg. Put all of the other stuff to one side of the pan and crack the egg into the pan. Allow the egg to sit for a minute and then start to break it apart with you cooking spoon or spatula. Move it into the overall mix of vegetables and pork.
4. When the rice is done, add it into the frying pan and and add the soy sauce and some hot sauce if you want. Mix it around and let the rice get fried up. Stir occasionally.
5. Add Salt and Pepper to taste.
~FIN~
Sunday, January 17, 2010
Championship Rice
Mid-week I found myself not having a ton of stuff to cook with and I didn't want to go out to get supplies. I decided to do a "whatever I have in the house" dish. Similar dishes have been called Championship Rice, this is my version.
INGREDIENTS
1 package of diced pancetta (8 0z.)
2 onions (diced)
1 clove of garlic
2 cans of black beans
1 package of brown rice
1 32 Oz container of chicken stock
2 tablespoons of Worcestershire sauce
1/2 teaspoon of mustard powder
Salt and Pepper to taste
DIRECTIONS
1. In a small sauce pot, add chicken stock (instead of the directed amount of water for the rice) and bring to a boil. When boiling, add the rice and cook as the directions dictate. When the rice is done, put into a big bowl. (Make sure you keep 3-4 oz of stock for the beans)
2. In a small frying pan, add a splash of olive oil on low medium head, and when hot, add the onions. Cook then down until golden and then add the pancetta. Allow to cook for 4 minutes stirring occasionally. Then add the garlic and allow it to cook in for 3 minutes.
3. Open the beans and drain and clean them from the juice in the can. Add them to the frying pan and then add the remaining chicken stock. Add the salt, pepper, mustard powder, Worcestershire sauce, and if you want - hot sauce. Bring up the head so the mixture is bubbling and then down to a simmer, cover the frying pan with a lid. Let it cook for 8 minutes (stirring frequently).
4. Add the mixture to the bowl of rice and mix in.
Finished.
INGREDIENTS
1 package of diced pancetta (8 0z.)
2 onions (diced)
1 clove of garlic
2 cans of black beans
1 package of brown rice
1 32 Oz container of chicken stock
2 tablespoons of Worcestershire sauce
1/2 teaspoon of mustard powder
Salt and Pepper to taste
DIRECTIONS
1. In a small sauce pot, add chicken stock (instead of the directed amount of water for the rice) and bring to a boil. When boiling, add the rice and cook as the directions dictate. When the rice is done, put into a big bowl. (Make sure you keep 3-4 oz of stock for the beans)
2. In a small frying pan, add a splash of olive oil on low medium head, and when hot, add the onions. Cook then down until golden and then add the pancetta. Allow to cook for 4 minutes stirring occasionally. Then add the garlic and allow it to cook in for 3 minutes.
3. Open the beans and drain and clean them from the juice in the can. Add them to the frying pan and then add the remaining chicken stock. Add the salt, pepper, mustard powder, Worcestershire sauce, and if you want - hot sauce. Bring up the head so the mixture is bubbling and then down to a simmer, cover the frying pan with a lid. Let it cook for 8 minutes (stirring frequently).
4. Add the mixture to the bowl of rice and mix in.
Finished.
Sunday, January 10, 2010
Braised Pork Shoulder
I did a similar recipe in early May of last year using the grill, but if you want pork in the winter (as well as use this delicious meat all week), let's try this. My plan is to show a few different ways to use the pork this month (I am totally swiping this idea from the San Fran Chronicle)
Ingredients:
Whole bone-in pork butt, about 8-9 pounds
Kosher salt and pepper
1 piece thick smoked bacon
1 large carrot, cut into 1-inch pieces
1 celery rib, cut into 1-inch pieces
1 large Spanish onion, cut into 1-inch pieces
2 large cloves garlic, peeled and smashed
1/4 cup Marsala wine
1 1/2 cups unsalted or low-sodium chicken broth + more as needed
1 1/2 cups Pinot Noir + more as needed
1 small sprig thyme
1 large bay leaf
Instructions:
Trim pork of excess fat. In a small bowl, mix salt (3 teaspoons), pepper (1 teaspoon), garlic salt (2 teaspoons), paprika (1 teaspoon), and mustard powder (1 teaspoon). Rub over all surfaces of the meat.
Lightly cover with plastic wrap and leave at room temperature for an hour.
Preheat the oven to 325°.
Place a heavy Dutch oven just large enough to hold the roast over medium heat. Add the bacon and cook the until fat is rendered and bacon is crisp. Remove the bacon and leave the fat in the pan (If you have a 9 year old obsessed with Bacon, you can give him the bacon).
Take the roast out of the plastic wrap and carefully place it - fat side down - into the hot pan. Brown the meat until it releases from the bottom of the pan on its own without much effort; brown on all sides, about 3 minutes per side. Remove the roast and set aside.
Remove any blackened bits of meat from the pan. Add the carrot, celery, onion and garlic. Cook, stirring frequently. When vegetables are soft and beginning to caramelize (about 5-7 minutes), add the Marsala. Bring to a boil and cook, scraping the pan, until evaporated.
Return the roast to the pan. Add the broth, Pinot Noir, thyme and bay leaf. The liquid level should reach at least halfway up the roast; if it doesn't, add equal amounts of stock and wine.
Bring to a simmer, then remove from the heat. Crimp a piece of foil over the roast, but do not let the foil touch the roast (cover roast with parchment if foil touches it). Cover the Dutch oven with the lid and place in the oven. Cook 1 1/2 hours.
Remove lid, turn roast over, re-cover and cook an additional 1 1/2 to 2 hours, or until a knife easily pierces the meat and the internal temperature on an instant read thermometer is around 165°.
Move roast to a large cutting board. Strain sauce. Skim the fat then place sauce back into the still-warm pan. Flip roast over and return to the Dutch oven; lightly cover pan with parchment or foil and let the roast rest in the sauce for another 45-60 minutes. Taste sauce, reduce as desired and adjust seasoning.
Slice pork and serve with some of the sauce.
Read more: SFGate.com
I think I am going to mess with this so I don't have to use the Dutch oven... More to come!
Ingredients:
Whole bone-in pork butt, about 8-9 pounds
Kosher salt and pepper
1 piece thick smoked bacon
1 large carrot, cut into 1-inch pieces
1 celery rib, cut into 1-inch pieces
1 large Spanish onion, cut into 1-inch pieces
2 large cloves garlic, peeled and smashed
1/4 cup Marsala wine
1 1/2 cups unsalted or low-sodium chicken broth + more as needed
1 1/2 cups Pinot Noir + more as needed
1 small sprig thyme
1 large bay leaf
Instructions:
Trim pork of excess fat. In a small bowl, mix salt (3 teaspoons), pepper (1 teaspoon), garlic salt (2 teaspoons), paprika (1 teaspoon), and mustard powder (1 teaspoon). Rub over all surfaces of the meat.
Lightly cover with plastic wrap and leave at room temperature for an hour.
Preheat the oven to 325°.
Place a heavy Dutch oven just large enough to hold the roast over medium heat. Add the bacon and cook the until fat is rendered and bacon is crisp. Remove the bacon and leave the fat in the pan (If you have a 9 year old obsessed with Bacon, you can give him the bacon).
Take the roast out of the plastic wrap and carefully place it - fat side down - into the hot pan. Brown the meat until it releases from the bottom of the pan on its own without much effort; brown on all sides, about 3 minutes per side. Remove the roast and set aside.
Remove any blackened bits of meat from the pan. Add the carrot, celery, onion and garlic. Cook, stirring frequently. When vegetables are soft and beginning to caramelize (about 5-7 minutes), add the Marsala. Bring to a boil and cook, scraping the pan, until evaporated.
Return the roast to the pan. Add the broth, Pinot Noir, thyme and bay leaf. The liquid level should reach at least halfway up the roast; if it doesn't, add equal amounts of stock and wine.
Bring to a simmer, then remove from the heat. Crimp a piece of foil over the roast, but do not let the foil touch the roast (cover roast with parchment if foil touches it). Cover the Dutch oven with the lid and place in the oven. Cook 1 1/2 hours.
Remove lid, turn roast over, re-cover and cook an additional 1 1/2 to 2 hours, or until a knife easily pierces the meat and the internal temperature on an instant read thermometer is around 165°.
Move roast to a large cutting board. Strain sauce. Skim the fat then place sauce back into the still-warm pan. Flip roast over and return to the Dutch oven; lightly cover pan with parchment or foil and let the roast rest in the sauce for another 45-60 minutes. Taste sauce, reduce as desired and adjust seasoning.
Slice pork and serve with some of the sauce.
Read more: SFGate.com
I think I am going to mess with this so I don't have to use the Dutch oven... More to come!
Monday, January 04, 2010
Chicken Pot Pie
I ordered this at a restaurant this week... and I never made it myself. So here we go.
Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Directions
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
Directions
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
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