Tags: Avocado, Breakfast, Food, Ham, recipes
As you know, Sunday mornings around our house are reserved for a big hearty breakfast, which 99.99999% of the time involves a sunny-side up egg. Here’s the latest and here’s what I did.
Tags: Dinner, Food, Hutchinson News Recipe, pickled pineapple, Pork Tenderloin, recipes
I grew up on a farm in the middle of Kansas where the closest town of any size was Hutchinson. With a population of about 40,000 and known to locals as Hutch, it’s also referred to as the Salt City because it sits on miles of salt mines. It hosts the Kansas State Fair and the Men’s National Junior College Basketball Tournament. When I was growing up there, we bought our groceries and shopped for clothes from stores that were owned by people who lived in Hutchinson and we relied on The Hutchinson News-Herald to keep us connected with neighboring communities of small farming towns.
For longer than I can remember, The Hutchinson News has been faithful about providing some sort of regularly published readership submitted recipe roundup. In recent years it’s been an insert in the newspaper, and in earlier years spiral-bound cookbooks. The recipes were a compilation from ones published each day in the News-Herald ‘s Favorite Recipe column. The daily women’s page feature was started as an experiment in 1948.
Each publication was overseen and recipes were judged by local business women who held titles such as Home Service Director with the local gas company, Home Economist with the County Extension Office, or a Home Editor with the newspaper. I look forward to sharing several of the recipes from these books, recipes from a simpler time, recipes from the heartland where ingredients were few and instructions didn’t include terms like chiffonade, saute or macerate.
I have three of these old cookbooks from my mom’s collection. The recipe I’m going to talk about today is one I found in the book with recipes collected from 1952 – 1955. The oldest edition I have was published in 1949 and as the cover indicates, sold for 60 cents. Inside it states that it’s the 2nd edition in the series.
We like anything pickled, so when I spotted this recipe for pickled pineapple I had to give it a try. Incredibly easy, it simply states “serve with poultry, meat or fish“. Following instructions, a week later I had a tangy sweet and sour topping for my meat course.
I chose pork tenderloin to slice into 1 inch medallions. Using my cast iron skillet, I seared the meat well and then sautéed until just pink inside. While the meat was cooking, I fine chopped and deflamed some onion to sprinkle on the pork before topping with the pickled fruit. I learned the deflaming technique from Rick Bayless. Simply chop onion, place in a colander and then submerge the colander in a bowl of cold water to cover the onion. Let sit for a few minutes and drain. This technique takes that heat out of the onion resulting in a milder flavor. The sweet and sour pineapple was a great topping for the pork and the onion added a dimension and crunch.
Here’s the recipe as printed in the cookbook.
- No. 2 1/2 can pineapple chunks or slices
- 3/4 C. vinegar
- 1 1/4 C. granulated sugar
- 1/8 t. salt
- 6 whole cloves
- 1 4-inch stick cinnamon
Drain syrup from pineapple into saucepan. Add vinegar, sugar, salt and spices. Simmer uncovered for ten minutes and then add pineapple and bring to a boil. Cool and let stand in refrigerator (covered) for one week. Serve with poultry, meat or fish. Submitted by Louise Dick, Mt. Hope, Kansas.
Served with a side of sautéed asparagus we had an easy and tasty dinner.
Out of interest I Googled Louise Dick. She was born in 1913 and died in 1967. She is buried in the Mount Hope Cemetery.
Pickled Pineapple on Pork Medallions…It’s What’s For Dinner.
Tags: ham and scalloped potatoe recipe, left over holiday ham
First of all, I refuse to have dinner on the table at 3:30 in the afternoon just so I have good light for my blog photos. That’s right, with 14,000 foot Mt. Evans as a back drop in our Western sky, we start losing light at 4:30 during our Winter months.
So, I’ve dug out Hub’s
(bigger, more cumbersome, neck strapped, has lots of settings, you have to know about apertures and shutter speeds, more complicated, standard grey colored, makes a cool shutter noise when it takes a photo) better camera.
I love my little scratched up Canon point and shoot, which I ordered in a color to match by blog…bless it’s little wrist-strapped heart. But I have to admit, it doesn’t perform well for me in dim light. In addition, my kitchen is well…my kitchen, and I haven’t designated a corner to be a mini photo studio with any special lights or backdrops.
So, that’s why so many blog photos look better than mine and that’s why I’m trying out a better camera over the winter months. My first subject, turned out his lame Scalloped Potato photo, so I think I better get out the owner’s manual and study up. HORrible photo. And it was the best one out of six…can you imagine the others?
Second of all, I would like to admit that I’ve been watching Oprah during all of these holiday vacation days. I didn’t realize that Oprah had so many AH HA moments. With all that said, about ten years ago I had an AH HA moment regarding Ham and Scalloped Potatoes. I said to myself “AH HA, I bet Ham and Scalloped Potatoes could actually be made without using a can of Campbell’s Cream of Mushroom Soup”.
You’d probably have to work pretty hard to screw up Ham and Scalloped Potatoes experiments and after a few delicious batches, I came up with a perfect (for us) creamy consistency and the recipe is now a permanent fixture in my database. Nothing special, but I do like my addition of thyme. And after my first experiment I did remove the finely chopped fresh mushrooms. Not necessary, I decided.
Ham and Scalloped potatoes are so good that I wonder why I reserve it for a once a year event to use up my holiday ham. Let’s take a look.
Ham and Scalloped Potatoes:
6 T. unsalted butter
1/4 cup flour
1 t. dried parsley
1 t. thyme
3 C. milk (I usually use 2%)
6-8 potatoes, peeled and sliced
2 C. cooked and chopped ham
1 small sweet onion, finely chopped
In a saucepan melt the butter and add chopped onion. Saute until onion is tender. Add in the flour and cook for 3 – 4 minutes, stirring constantly until well blended and smooth.
Add parsley and thyme and stir until also well blended. To the bubbly mixture gradually add the milk, stirring constantly. Let bubble until thickened. That’s about five minutes. At this point I gently salt and pepper. The ham can add enough salt, so be careful.
In a greased cassarole dish, layer 1/2 of the potatoes ham and onion. Pour some sauce over the first layer and then top with the remaining potatoes, ham and onion and drizzle on the remaining sauce.
Cover and bake at 375 for an hour to an hour and a half, depending on how thick cut your potatoes are. I used a thin setting on the mandolin, so my casserole was ready to go in just over an hour. Turn off the heat and let the casserole rest for about 15 minutes in the hot oven to let it set up. Two servings. HA…it’s so good we could have eaten the whole thing in one setting, but it’s probably about 6 – 8 servings.
Happy New Year!
Cream of Mushroom Soupless Ham and Scalloped Potatoes…It’s What’s For Dinner!
Tags: Carolina Pulled Pork, Chow Chow, hot dogs
Why am I like a hundred years old and have never heard of or tasted Chow Chow until this summer?
I saw my first ever mention of Chow-Chow from Chris over at Nibble Me This. Wikipedia tells us that Chow Chow is popular in the south, in Pennsylvania and New Mexico. Even my good friend Cauleen, who grew up in Pennsylvania, looked at me like I was from outer space, when she learned I had never had it. Especially since the area around my hometown where I grew up supports large Amish and Mennonite communities. Nope, never heard of it.
I was thrilled to find that my favorite local canning vendor at our Farmer’s Market sold Chow Chow so I grabbed a couple of jars, one regular and one hot. We’ve tried both and think they’re absolutely delicious. We’ll be buying a few jars to get us through an otherwise Chow Chow-less Winter.
Just as Chris suggested, we piled some on top of hot dogs. Oh-my delicious!
I threw a pork roast in the crock pot and let is simmer all day in some Carolina style sauce, topped it with some Chow Chow and it was out of this world.
Let’s talk about Carolina style sauces. We recently had Carolina style pulled pork at a local BBQ joint and really found this vinegar-based sauce to be a wonderful mixture of flavors.
In Googling Carolina Style Sauces so I could make it at home, I found Northern Carolina, Eastern Carolina, Northeastern Carolina, Western Carolina sauce recipes. I didn’t take the time to sift through the ingredients to find out what the difference was in all the variations and just chose a generic crock pot version and tweaked it to accommodate the ingredients I had on hand. My Southern readers will have to fill me in on the difference in what these regionalized Carolina sauces are all about.
We found the recipe to be quite tasty and it’s now in my database.
Spicy Carolina Style Pulled Pork:
3 tablespoons brown sugar
2 tablespoons paprika
2 teaspoons sea salt
1 teaspoon freshly cracked black pepper
5 lbs pork shoulder
1/2 cup red wine vinegar, 1/2 cup seasoned rice wine vinegar
3 tablespoons Worcestershire sauce
2 teaspoons crushed red pepper flakes
2 teaspoons sugar
1 tablespoon spicy brown mustard
1 tablespoon garlic powder
1/2 teaspoon powdered cayenne pepper
2 red onions, quartered
2 yellow onions, quartered
Combine the brown sugar, paprika, salt and pepper, and rub the mixture over the roast. Wrap tightly in plastic, and refrigerate a few hours, overnight is best.
In a bowl, combine the vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic powder, and cayenne pepper. Mix well.
Unwrap the roast. I lined my crock pot with banana leaves, and rough cut onions to make a nice flavorful bed. Place roast on top of onions, drizzle most of the vinegar mix over the top, reserving some to add to the shredded meat at the end. Wrap banana leaves around the roast.
Cover and cook on low for 7 to 8 hours, or high for 4 to 5 hours.
Remove the meat and onions to a cutting board. Remove skin and set aside. Using two forks, pull and shred the pork. Chop the onions, and mix into the shredded meat. Using a fork, remove some of the fat from under the skin, mince, and add to the shredded meat and onions as needed for moisture and flavor.
Serve on warm buns or crusty hard rolls, with the remaining vinegar mixture on the side.
Chow Chow Topped Sandwiches,
They’re What’s For Dinner.
Tags: pork chops, Stuffed Poblano Peppers
This was a great little meal with the star being this sweet and earthy ancho chili sauce. A sauce that worked beautifully over both pork chops and grilled salmon.
First let’s talk about that relleno. An idea so simple that when I looked at the photo in Bon Appetit I said “why didn’t I think of that”? A poblano pepper stuffed with cheddar cheese smashed potatoes. Ridiculously simple and a great idea.
Let’s get started.
For the poblano peppers: Grill or broil the peppers until charred. Place in a plastic bag for about ten minutes. Remove and peel the peppers. Meanwhile boil some new little red potatoes until tender. Smash them with a drizzle of cream, salt and pepper and lots of grated cheddar cheese. Make a slit in the chilis and oh so gently stuff the peppers with the potatoes.
For the Ancho Chili Sauce: In a saucepan add 1/2 cup of orange juice, 1 cup of chicken broth, 5 teaspoons of good quality ancho chili powder, 1/2 teaspoon of cinnamon and a drizzle of honey. Simmer for about 15 minutes or until the sauce is thickened and cooked down a bit to intensify flavor. Slather over your grilled pork chops.
For the Pork Chops: I have cooked up my fair share of dry chewy pork chops in my lifetime. Frustrating. I finally found that a thin cut center loin chop has been my “pork chops for dummies” savior. About two minutes per side on the grill and voila….a thin piece of meat full of juicy flavor. It’s a relief to no longer shy away from pork chop dishes.
For the corn on the cob: In a casserole pan pour one can of coconut milk. Add salt and pepper and a good sprinkling of ancho chili powder. Add the fresh corn and marinate for at least six hours, turning once every hour to coat the corn. Roast in the oven for 30 minutes.
The ancho chili sauce turned out to be a delicious compliment for the pork chop. The cheddar cheese potato chili relleno was a natural combination of yumminess. I’m a purist when it comes to fresh corn on the cob. Even though this was delicious, I found myself wishing for the simple cob slathered in butter, salt and pepper.
We thought the leftover ancho sauce worked just as well the next evening over grilled salmon. Served along side bruschetta, a fresh vinaigrette drenched tossed salad and no-frills corn on the cob.
Ancho Chili Sauce Over Grilled Meats…
It’s What’s For Dinner.
Tags: hot dogs, Marczyk Foods, wild boar sausage
Ever eaten Wild Boar? I’ve never eaten Wild Boar. Anyone ever seen a Wild Boar? I’ve never seen a Wild Boar. I read, that in the United States they live in the Southeast…Go Razorbacks???
I vote for “let’s eat it”. Well, somebody can kill it and I’ll eat it. Again, if I’ve said it once, I’ll say it again, “If I had to kill my own food, I’d be a vegetarian”.
I just read a post over at Chez What about hot dogs. It seems that New York officially consumes the most hot dogs in the United States. Great post, and you can click HERE if you haven’t had a hot dog in a while and feel like getting tortured. His photos of hot dogs were salivatingly and ravenously good and made me want a hot dog sooner than NOW.
I didn’t have any hot dogs on hand, but if you remember a few weeks ago, I went on a field trip for some veal stock at Marczyk Fine Foods in Denver. I purchased the stock along with some other speciality items and one item I couldn’t resist grabbing were these Apricot and Cranberry Wild Boar Sausages and some really cool little New York Style buns.
I threw both in the freezer for just the right moment and after reading Chez What’s New York Dog post, the moment had arrived and ran as fast as I could to thaw them.
Well, these sausages were wildly delicious. I loved the texture of this meat. I’ll have to read up and see if that’s one of the characteristics of this animal, or if it had something to do with the first-class facility that processed the meat.
I served this with some yellow mustard and a side of sauerkraut heated with some brown sugar chopped apple and butter which made for a delicious meal. Next field trip to Marczyk’s I’ll definitely pick up another package, or two, of these sausages.
Thank you Marczyk Fine Foods and thank you Christo for reminding me that I was craving a hot dog.
Tags: Achiote, Crock Pot, Dinner, Mexican Food, pork, Rick Bayless
I’m a huge Rick Bayless fan and a big fan of real Mexican Food. By real Mexican food I mean authentic dishes from south of the border as opposed to our Americanized versions of dishes we call “Mexican Food”
I was browsing through his cookbooks last Saturday and this jumped right off the page and right onto my dinner table. This is simply delicious.
Rick tells us in the introduction to this recipe that this type pork recipe would normally be served at a large celebration using a slow pit roasted whole pig. Since most of us don’t have pits in our back yards, Rick assures us a slow cooker or dutch oven and a bone-in pork roast will deliver much of the same flavors. It’s just up to us to provide the celebration.
The major flavor to this dish is Achiote. Achiote is a spice used in cuisine in Mexico and South America. The paste is clay red in color and clay-like in texture. It does turn your fingers red when you crumble the paste.
It’s made of crushed achiote seed, vinegar, salt, garlic and spices and is typically formed into a small block. The paste is then diluted and added to stews or used as a rub for meats. It adds a salty and bittersweet tangy flavor. It is a traditional ingredient used to make Ricado, a rub for suckling pig and other meats.
For this dish, I’ve diluted the paste in fresh lime juice.
Line a Dutch oven or crockpot with banana leaves. Make sure you place the banana leaves so that you can fold them over to surround your pork roast.
Pour the diluted achiote seasoning over the roast, top with rings of sliced onions and pour a little bit of water on the sides of the roast. Fold the banana leaves over to surround the meat and onions. Put the lid on and slow roast the meat either 6 hours on high in a crock pot, or 3 hours in the oven at 300 degrees.
Serve with Roasted Fresh Chili Salsa (photo above, recipe below), some good quality warm corn tortillas and a fresh green salad and you’ve got a beautiful and delicious meal. A note about corn tortillas. Hopefully you can find a good hand-made brand like the one I found at Marczyk Fine Foods. They don’t even resemble the rubbery cheap brands that you find at Safeway. NO comparison.
Slow-cooked Achiote Pork:
- 2 oz. achiote seasoning
- 3/4 C. lime juice
- Banana leaves
- 3 pound bone-in pork shoulder roast
- 1 large white onion, sliced about 1/4 inch thick
- 1 large red onion, thinly sliced
- 1/2 C. roasted fresh chile salsa
- Place the achiote seasoning in a small bowl. Pour in 1/2 C. of the lime juice and 2 t. salt. Use a fork to work the mixture into a smooth thickish marinade.
- Line your slow cooker with banana leaves. Lay in the pork and pour the marinade over and around the meat.
- Scatter the white onion over the meat.
- Pour 1/2 C. water around the meat.
- Fold banana leaves to roughly cover everything.
- Cover and slow-cook on high for 6 hours, until the meat is fall-off-the-bone tender. If you roast this in the oven, 300 degrees for 3 hours.
- While the meat is cooking, combine the red onion with remaining 1/4 cup lime juice in a small bowl. Sprinkle with salt and set aside to marinate, stirring from time to time..
- Use tongs to transfer the meat and onions to dinner plates. Spoon off any rendered fat that’s floating in the juices. Ladle brothy sauce into a saucepan and boil it down to about 1/2. Season with salt and spoon it over the meat. Top with the lime-marinated red onions and serve with the salsa and warm corn tortillas.
Roasted Fresh Chile Salsa:
Makes 1/2 Cup
- 4 ounces fresh hot green chiles (4 medium jalapeño, or 10 medium Serrano, or 12 orange Habanero) I used the jalapeño
- 4 garlic cloves, peeled
- 2 T. fresh lime juice
Turn on your oven broiler and adjust rack to highest level. Break stems off the chiles, cut them in half lengthwise and lay them, cut side down, on a small baking sheet. Scatter the garlic cloves among the chiles. Broil until chiles are soft and blotchy black. Remove skins. Scrape the chiles and garlic into a blender and add the lime juice and 1/4 C. water. Process until nearly smooth.
I ate this like a soft taco. Warm the tortillas, lay some of the tender pork on top, drizzle with the Fresh Chili Salsa and some cilantro and red onions. Roll it up and enjoy. I can’t wait to serve this at my next dinner party. Rick Bayless has done it again!
A couple of weekends ago we attended Connor’s 1 year birthday party. As you can see, our guest of honor got to have his cake and smear it too. He was sporting a Bronco’s Jersey, but that was removed to reveal his cake-smearing shirt. Parents Greg and Cauleen rented the Pavillion at Northridge Park in Highlands Ranch and along with an unbelievable buffet of food, gorgeous fall weather, balloons, and lots of friends, we celebrated the first year of Connor’s life.
Greg uncovered a large tray of the most delicious looking pulled pork. I immediately asked “did you make that?” He said “yes”. Not only did it look scrumptious, it was scrumptious, the most melt in your mouth, tender, wonderful tasting pulled pork that I have ever had. So full of many different flavors. Being the opportunistic blogger that I am, I asked for the recipe.
Greg is in the hotel management business. It seems he was in Vail visiting one of their properties, the Manor Vail Resort. He mentioned to the chef about cooking for Connor’s birthday party crowd and this recipe was offered up. This dish is compliments Executive Chef, Richard Bailey, at Manor Vail Resort, Vail, CO. I did get permission from Chef Bailey to reprint this recipe and share it all with you. Thank you Chef Bailey. Take a look at their website: http://www.manorvail.com/vail-colorado-dining.php , bookmark it, and the next time you’re planning a trip to Vail plan to stay at the Manor Vail.
Safeway had pork shoulder roasts on sale for 99 cents per pound, so let’s prepare Chef Richard Bailey’s pulled pork.
We start with the brine process. I brined two 4 to 5 pound pork shoulder roasts in this mixture. Use bone-in roasts for more flavor.
- 2 gallons water
- 2 c. brown sugar
- 1 c. salt
- 12 T. black pepper
- 6 cinnamon sticks
- 8 t. sage
- 2 carrots
- 1 onion
- 2 celery
- 8 bay leafs
- 2 oranges
- 2 limes
- 2 lemons
In a huge soup kettle bring the brine mixture to a boil, turn down heat and simmer for 10 minutes. Remove from heat and let stand until liquid is at room temperature. This took over an hour to cool. Chef tells us that if you place the meat in the hot brine, it will toughen. When the brine has cooled, add the roasts, refrigerate and let cure for 24 hours.
The next morning at 0 dark thirty, preheat oven to 225 degrees. I ladled two big scoops of the brine in the bottom of the roaster pan, just to create a little steam bath (Greg’s idea, I’m telling ya, he’s not just another pretty face). Sear the roasts on each side. Place roasts in roasting rack, cover with foil and bake 10 hours.
Shred meat as soon as it is cool enough to touch.
I prepared some Cole Slaw and made up some little pulled pork sliders. I like to use Sara Lee dinner rolls for sliders. Served with a nice green salad, it made for a delicious little meal.
I call my cole slaw: Sarge’s Slaw. Years ago, I found a recipe for the The Original Colonel’s Kentucky Fried Chicken’s cole slaw. I tinkered with it and renamed it.
I used my mandolin to shred the carrots and cabbage.
Add lemon juice to the mayo and buttermilk mixture.
I didn’t have celery salt, so used celery seed.
Pour creamy mixture over the shredded slaw and carrots. At this point I don’t even taste test the mixture. Just fold all ingredients, cover and refrigerate for a couple of hours to let the flavors marry. Then I taste test to get it just like I want it. Adjusting sugar, vinegar, salt, pepper or whatever it needs to be to your liking.
Sarge’s Cole Slaw
8 cups shredded cabbage
1/2 cup shredded carrots
2 Tbs onion — finely chopped
1/4 cup sugar
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
2 Tbs vinegar
1 Tbs lemon juice
1/2 tsp celery salt
Tags: beer, Brats, Brocolli, Dinner, Oscar Mayer, Oscar Mayer Commercial, salad
Oscar Mayer died at the age of 95. So in honor, let’s all cook up some sort of wieners, or make a bologna sandwich or something – well, I’m thinkin brats, since I already had them purchased and planned for dinner:
Simple. Open up your favorite bottle of beer and pour it into your favorite fry pan, heat the beer and poke a few holes in your favorite brand of brats and let them steep in heated beer for about ten minutes.
Throw em on the grill and brown them until crispy on the outside. Make sure to watch them so they don’t burn. Serve them on your favorite bun and with your favorite summer salad. In this case I made a simple broccoli salad, you know the kind, with a sweet/sour mayonnaise based sauce a combination of broccoli florets, sunflower seeds, raisins, celery, onion etc. Just toss in what sounds good. If anyone wants an exact recipe, I can measure ingredients next time I make it. It’s just vinegar, sugar, mayo, salt and pepper. I will note here that I like to use seasoned Rice Vinegar, or plain old cider vinegar.
Enjoy a blast from the past with this Oscar Mayer Television Commercial: http://www.youtube.com/watch?v=rmPRHJd3uHI