Pork Stir Fry

Have you ever wondered what one might do with those super thin cut pork chops?  I found a really good use for them.  I came across a recipe for Pork Stir Fry with Green Onions over on Simply Recipes.  I came close to following the recipe, but threw in some broccoli and cauliflower that I had cut up in the fridge already.  Kodo declared it as good as the chicken, rice, ice cream, and jello our local Chinese restaurant.  But what does he know?  He's six.  He does know that he liked it though.  I wasn't sure how all those green onions would go, but it was really good.

Ingredients

• 1-1 1/2 lbs thin cut boneless pork loin chops, cut into long strips
• 2 Tbsp soy sauce
• 1 Tbsp sugar
• 1 tsp corn starch
• 4 Tbsp peanut oil or other high smoke point oil (canola, rice bran, or grape seed)
• 2 cups cauliflower and broccoli, cut into bite sized pieces
• 5 cloves garlic, thinly sliced
• 8 scallions/green onions, sliced into half inch pieces
• splash of soy sauce (optional)

Method

Put the soy sauce, sugar, and corn starch into a large bowl and whisk to combine.  Add the pork strips to the bowl with the marinade and toss to coat completely. Set aside for at least 10 minutes.
Heat the peanut oil in a wok or large sauté pan on high heat. When the oil is hot (shimmering but not smoking) add the cauliflower.  After about 2 minutes move the cauliflower to the outside of the pan and add the broccoli.  After another 2 minutes move the broccoli to the outside and add the garlic slices and stir-fry until they begin to turn brown at the edges, about 30 seconds. Add the pork strips and stir-fry until the pork changes color, about 90 seconds, stirring constantly.  Add the sliced green onions and continue to stir-fry for another minute, or until the green onions wilt.  Add about 1/4 cup water to deglaze the pan.  Add a splash of soy sauce if desired.
Serve with rice if desired.

Salisbury Steak Meatballs

So I was at it again. I was thinking I'd do something like barbecued meatballs from some ground pork I found on sale at the store. I also had a bunch of ground beef, so I though a mix of the two would be good. After cooking the meatballs in a skillet, I tried one before saucing and realized they tasted a lot like Salisbury Steak, but made with real meat. I have always been a sucker for Salisbury Steak, but it just doesn't chew quite like it is made from real meat. This had a nice flavor and I was really chewing something. I basically ended up with meatballs in a brown gravy. It was pretty good served over mashed potatoes.

Salisbury Steak Meatballs

1 lb ground chuck
1 lb ground pork
4 bread heals (saved in the freezer) pulsed in the food processor to make fresh bread crumbs
1 egg
1 larger onion, minced in the food processor (or grated on a box grater)
2 cloves garlic, minced with the onion
1/2 tsp chipolte powder (could use cayenne or leave it out)
1/2 tsp salt
1/2 tsp pepper
1 tsp thyme
1 tsp sage

Mix all ingredients in a bowl and form into small (1-inch) meatballs. Brown in a skillet in batches (draining on paper towels after cooking). Once all the meatballs are cooked there should be about 4 Tbsp grease in the pan. Add enough flour to the pan to make a thick grainy-looking paste (about equal parts grease and flour, but I didn't actually measure). Brown the flour for 3-5 minutes, stirring occasionally. Mix in 1 can (approx. 2 cups) chicken broth, stirring frequently until slightly thickened. Season with salt and pepper. Add meatballs back to the skillet and simmer until cooked through and the sauce has thickened to your liking (maybe 5 minutes).


We served this with mashed potatoes, but I really should have had some peas too so that it was just like the TV dinners of old. You remember, the ones that were in a foil tray and went in the oven. I must admit, I really liked those. The microwaved ones are just not that good.

Shredded Barbecued Beef

Here's one I had totally forgotten about. I pulled a package out of the freezer expecting Pulled Chicken or Pulled Pork and found Shredded Barbecued Beef. I had forgotten all about it. We made it back in August and this was a great surprise. We really like smoking meats in the warm months and pulling them out when it's cold. Starts off a great busy night meal. I would highly recommend giving this one a try. We'll have to do it again when it warms up.

As a side note, if you have any interest in cooking magazines, I would highly recommend Cook's Illustrated and Cook's Country. I have subscriptions to both magazines and websites. I like being able to leaf through the magazine and the website gives full access to all recipes and product tests from past issues. Then I don't have to go find the issues, I can just search the site.

Shredded Barbecued Beef

Serves 8 to 10

If you prefer a smooth barbecue sauce, strain the sauce before tossing it with the beef in step 4. You will need a disposable aluminum roasting pan for this recipe. We like to serve this beef on white bread with plenty of pickle chips.

Spice Rub and Beef
1	tablespoon salt
1	tablespoon pepper
1	teaspoon cayenne pepper
1	boneless beef chuck-eye roast (5 to 6 pounds)
3	cups wood chips , soaked for 15 minutes
Barbecue Sauce
1	onion , chopped fine
4	garlic cloves , minced
1/2	teaspoon chili powder
1 1/4	cups ketchup
3/4	cup brewed coffee
1/2	cup cider vinegar
1/2	cup packed brown sugar
3	tablespoons Worcestershire sauce
1/2	teaspoon pepper

1. For the spice rub and beef: Combine salt, pepper, and cayenne in small bowl. Following photo 1, quarter roast and remove excess fat and gristle. Rub meat all over with salt mixture and transfer to large disposable aluminum roasting pan. (Salt-rubbed meat can be wrapped tightly in plastic and refrigerated for 24 hours.)

2. Seal soaked wood chips in foil packet and cut vent holes in top. Open bottom vent on grill. Light 50 coals; when covered with fine gray ash, pour in pile on one side of grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered, with lid vent open halfway, until wood chips begin to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner. Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes. Leave primary burner on high and shut other burner[s] off.) Arrange roasting pan with beef on cooler side of grill and barbecue, covered, until meat is deep red and smoky, about 2 hours.

3. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Following photo 3, flip meat over, cover pan tightly with foil, and bake until fork inserted into meat can be removed with no resistance, 2 to 3 hours. Transfer meat to large bowl, tent with foil, and let rest 30 minutes. While meat rests, skim fat from accumulated juices in pan; reserve 2 tablespoons fat. Strain defatted juices; reserve 1/2 cup juice.

4. For the barbecue sauce and to finish: Combine onion and reserved fat in saucepan and cook over medium heat until onion has softened, about 10 minutes. Add garlic and chili powder and cook until fragrant, about 30 seconds. Stir in remaining ingredients and reserved meat juices and simmer until thickened, about 15 minutes. Using 2 forks, pull meat into shreds, discarding any excess fat or gristle. Toss meat with 1/2 cup barbecue sauce. Serve, passing remaining sauce at table.

Red Beans & Rice

I've made this Red Beans and Rice several times before. I found it in Cook's Country (Feb. 2006) and it does not disappoint. Previously, I have just followed the directions and made the rice separately then tossed it together at the end. It is intended to be served over the rice but we like it all mixed together. This time, I thought, why make the rice on the side and then stir it all together. I'll just make the rice in the pot. There was lots of liquid remaining. So I used 1 lb. long grain rice (about 2 1/2 cups) straight in the pot when there was about half an hour to go on the beans. It sucked up all the water and I added another two cups. So I think next time I'll start with 16 cups liquid (I use all water, we don't really notice the chicken broth with all the other flavors). Then if it gets too thick just add a bit more water as it cooks. I am also happy that we can now find andouille at Scroger's (you know, Scott's bought out by Kroger's; sound better than Krott's). But it is good with Kielbasa as well. We like to serve it with hot sauce as desired. All of the boys but Bubba like this dish. He just doesn't think he likes rice.

Red Beans and Rice
2/2006

Andouille is the traditional sausage for this dish, but we also had good results with kielbasa.

Serves 8 to 10

4	slices bacon , chopped medium
1	small onion , chopped fine
1	green bell pepper , chopped fine
1	rib celery , chopped fine
4	cloves garlic , minced
	Ground black pepper
1	teaspoon minced fresh oregano leaves
1	teaspoon minced fresh thyme leaves
1/2	teaspoon cayenne pepper
4	bay leaves
	Table salt
1	pound dried red kidney beans , rinsed and picked over
7	cups low-sodium chicken broth
7	cups water
1/2	pound andouille sausage or kielbasa, halved lengthwise and cut into 1/4-inch half-moons
6	cups cooked long-grain rice (from 3 cups raw rice)
	Hot pepper sauce

1. Cook bacon in large Dutch oven over medium heat until lightly browned and fat has rendered, about 7 minutes. Add onion, bell pepper, and celery and cook, stirring frequently, until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add 1 teaspoon pepper, oregano, thyme, cayenne, bay leaves, 1/2 teaspoon salt, beans, broth, and water, and bring to boil over high heat. Reduce heat to maintain vigorous simmer (mixture will be steaming and several bubbles should be breaking the surface) and cook, uncovered, stirring occasionally, until beans are soft and liquid thickens, 2 to 2 1/2 hours.

2. Stir in sausage and cook until liquid is thick and creamy, about 30 minutes. Season with salt and pepper. Serve over hot cooked rice with hot pepper sauce, if desired. (Leftover beans can be refrigerated in airtight container for several days.)

Smoked Pork Chops

Another winner from Cook's Country. This may be my favorite cooking magazine, followed closely by Cook's Illustrated. We've made these pork chops twice now and really like the smoke flavor. The only issue is that the rub becomes a dry crust that is not great. So this time we spritzed some water on the chops during the last few minutes when they go over direct heat. But we're thinking apple cider or apple juice would be better. We had thick cut chops the first time, but they were boneless. They cooked up nicely though. This batch was a more standard cut chop, boneless also. And since I didn't have ground fennel I left it out. Really didn't miss it at all. They were done in about 30 minutes. They were nice and juicy and had a great smoke flavor.

Smoked Double-Thick Pork Chops on a Gas Grill
6/2007

Ground fennel can be found in the spice aisle of most supermarkets. We prefer blade chops, which have more fat to prevent drying out on the grill, but leaner loin chops will also work. These chops are huge and are best sliced off the bone before serving.

Serves 6 to 8

1/4 cup packed dark brown sugar
1 tablespoon ground fennel seed
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 teaspoon salt
1 teaspoon pepper
4 bone-in blade-cut pork chops (20- to 24- ounces each), about 2 inches thick
2 cups wood chips, preferably hickory

1. Combine sugar, fennel, cumin, coriander, paprika, salt, and pepper and rub mixture all over pork chops. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

2. Soak wood chips in bowl of water to cover for 15 minutes, seal in foil packet (cutting vent holes in top), and place over primary burner. Turn all burners to high and close lid, keeping grill covered until wood chips begin to smoke heavily, about 15 minutes. Scrape cooking grate clean. Turn primary burner to medium and turn all other burners off, adjusting temperature of primary burner as needed to maintain average temperature of 275 degrees. Position chops over cooler part of grill, cover grill.

3. Arrange chops, bone side toward fire, on cooler side of grill. Cover, positioning lid vents directly over meat, and cook until chops register 145 degrees, 50 to 60 minutes (if your chops are less than 2 inches thick, start checking them for temperature after 30 minutes). Slide chops directly over fire and cook, uncovered, until well browned, about 2 minutes per side. Transfer to platter and let rest 20 minutes. Serve.

Beer Brats

So my husband decide to make brats the way a friend had done it. We simmered uncooked brats in beer with some onions for about 1 1/2 hrs. We wanted to make this on the grill so we didn't stink up the house with simmering beer. We we took a disposable foil pan, sliced up an onion into thick slices, laid the brats over the onion, covered with beer, and cooked on a grill on medium low for 1 to 1 1/2 hrs. They cooked up nicely. We thought about putting them directly on the grill for a few minutes to give them some nice marks, but skipped that part. They were very good straight out of the beer bath. And they had a pink hue similar to the ring you would see when smoking meats.

Brined Pork Chops

Last night we had Brined Pork Chops. I used Alton's Stuffed Grilled Pork Chop brine, but didn't stuff the chops. These always turn out well. I use whatever chops I have on hand. Last night it was butterflied chops. I used the brine as instructed and grilled about 7 minutes on a side. They turned out really well.

Brined Pork Chops

4 double thick bone-in loin end pork chops
1 cup salt
1 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon mustard powder
2 cups cider vinegar, heated
1 pound ice cubes

In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.
Remove chops from container and rinse. Grill 6-7 minutes on a side. Let rest a few minutes and enjoy.

Maple-Glazed Pork Roast with Smoked Paprika

On Sunday, for Mother's Day, we made the Maple-Glazed Pork Roast from Cook's Illustrated (3/2003). It turned out really good. No real surprise from Cook's Illustrated. We had made this one once before, so I had some idea what I was doing. The only problem I had was at the end when you reduce the sauce. I got away from the pot for a minute and it started to burn. I did the same thing and had to make more sauce the first time I made it. This time I was able to salvage enough sauce for the meal. And I took the smoking pan right outside so the house wouldn't be filled with smoke. So, note to self, stay with the pan while the sauce reduces. But this is a really good recipe.

Maple-Glazed Pork Roast with Smoked Paprika
3/2003

A nonstick oven-proof skillet will be much easier to clean than a traditional one. Whichever you use, remember that the handle will be blistering hot when you take it out of the oven, so be sure to use a pot holder or oven mitt. Note that you should not trim the pork of its thin layer of fat. The flavor of grade B maple syrup (sometimes called "cooking maple") is stronger and richer than grade A, but grade A syrup will work well, too. This dish is unapologetically sweet, so we recommend side dishes that take well to the sweetness. Garlicky sauteed greens, braised cabbage, and soft polenta are good choices.

Serves 4 to 6

1/2	cup maple syrup , preferably grade B
1/8	teaspoon ground cinnamon
2	teaspoons smoked paprika (hot)
	pinch ground cloves
	pinch cayenne pepper
1	boneless pork loin roast , preferably blade-end, (about 2 1/2 pounds), tied at even intervals along length with 5 pieces butcher's twine
3/4	teaspoon table salt
1/2	teaspoon ground black pepper
2	teaspoons vegetable oil

1. Adjust oven rack to middle position; heat oven to 325 degrees. Stir maple syrup, cinnamon, cloves, smoked paprika, and cayenne together in measuring cup or small bowl; set aside. Pat roast dry with paper towels, then sprinkle evenly with salt and pepper.

2. Heat oil in heavy-bottomed oven-proof 10-inch nonstick skillet over medium-high heat until just beginning to smoke, about 3 minutes. Place roast fat-side down in skillet and cook until well browned, about 3 minutes. Using tongs, rotate roast one-quarter turn and cook until well browned, about 2 1/2 minutes; repeat until roast is well browned on all sides. Transfer roast to large plate. Reduce heat to medium and pour off fat from skillet; add maple syrup mixture and cook until fragrant, about 30 seconds (syrup will bubble immediately). Off heat, return roast to skillet; using tongs, roll to coat roast with glaze on all sides. Place skillet in oven and roast until center of roast registers about 135 degrees on instant-read thermometer, 35 to 45 minutes, using tongs to roll and spin roast to coat with glaze twice during roasting time. Transfer roast to carving board; set skillet aside to cool slightly to thicken glaze, about 5 minutes. Pour glaze over roast and let rest 15 minutes longer (center of loin should register about 150 degrees on instant-read thermometer). Snip twine off roast, cut into 1/4-inch slices, and serve immediately.

Pulled Pork

So this is a great recipe to put in the freezer for quick meals. And it's actually better once it's been sauced and frozen or refrigerated. Although it's really good when freshly made. Once we started making this pulled pork, we rarely find ourselves without a package in the freezer. We've modified the procedure but use the ingredients as written in Cuisine at Home, June 2003, pgs. 18-21. We usually make at least a double batch of the rub so that it's ready for the next batch.

Pulled Pork
Combine:
1/4 cup kosher salt
1/4 cup black pepper
1/4 cup chili powder
1 tbsp. dried oregano
1 tbsp. dried thyme
1 tsp. cayenne
Coat:
1 8 lb pork shoulder (Boston Butt)

Soak wood chips for 30 minutes. Set up smoker. Coat shoulder with rub. Once the smoking begins, place the shoulder in the smoker. Smoke fat side up at about 200 degrees for 7-8 hrs. Let rest 30 minutes, or until cool enough to shred.

While the pork is smoking, make the sauce:

Root Beer BBQ Sauce
Reduce:
1 2-liter bottle root beer
Add and Simmer:
1 1/2 cups apple cider vinegar
1/2 cup ketchup
1/4 cup yellow mustard
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1 tbsp. Tabasco
1 tsp. kosher salt
1 tsp. black pepper
Finish with:
2 tbsp. butter

Reduce root beer to 1 cup over medium heat in a deep skillet (it takes about 1 hour).
Add vinegar, ketchup, mustard, lemon juice, Worcestershire, Tabasco, salt, and pepper. Stir well to combine. Simmer 20 minutes.
Finish with butter to give the sauce extra body and flavor.

Finishing up the pork:
Shred the pork by hand or with forks (pieces that are difficult to shred can be pulsed in a food processor). Mix in sauce. Serve on bread or as is. Enjoy!