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Posts Tagged ‘Pork’

Rib Rub the right way

Today Dave tried this Rib Rub prior to grilling and sauteing in Sir Charles BBQ sauce.
1/3 cup paprika
3 tablespoons dry mustard
3 tablespoons onion powder
3 tablespoons garlic powder
2 tablespoons ground basil
1 tablespoon black pepper
1 tablespoon salt
2 teaspoons red pepper

Combine all ingredients. Store in an airtight container. When applying to ribs, coat heavily and massage into the meat. If you want to make a sweet rub add 2 tablespoons of brown sugar.
cook on the grill at 250 for about 30-45 minute a side in a foil wrapped and paritally open for 15 minutes rib side up and then direct heat on grill 10 minutes each side.

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Sloppy Joe Muffins

I read about these muffins on a list serve. I finally went to her blog, Heavenly Homemakers. It is so easy, that it would be silly not to make them. I had some left over sloppy joe’s from Natalee’s birthday party last week. So I whipped up some corn bread mix, scooped it into my pampered chef muffin stoneware pan. I am so happy I got one of those. Fill the muffin tin with about halfway full with corn bread batter and put in 2 tablespoons sloppy joe mix.  In fifteen minutes I had a quick picnic item or snack. I have seen the same can be done with hot dogs to make quick and easy corn dogs.

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I decided to try this recipe from Hungry Monkey – a book that I have yet to find it at the library.  Soon I imagine soon. I didn’t follow it exactly because I couldn’t find hot bean paste, but I did have red curry bean paste in the fridge so  I substituted that. I also substituted regular soy sause for the dark soy. It was still tasty.

Ants on a Tree – Source Hungry Monkey

8 ounces ground pork – I used ground pork sausage
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon hot bean paste – I used red curry paste
1 teaspoon cornstarch – forgot this.
6-8 ounces cellophane noodles
2 tablespoons peanut oil
2 scallions, white and light green parts only, thinly sliced
1 red jalapeno or Fresno chile, seeded and minced – I used a Serrano Chile
1/2 cup chicken stock
1 tablespoon dark soy sauce – regular soy
1/4 teaspoon ground Szechuan peppercorns (optional) – left out

1. In a medium bowl, combine pork with regular soy sauce, sugar, hot bean paste, and cornstarch. Refrigerate 20 minutes.

2. Place noodles in a large bowl and pour boiling water over to cover. Soak 5 minutes, stirring occasionally, and drain in a colander.

3. Heat oil in a 12-inch nonstick skillet or a wok over medium-high heat. Add the scallions and jalapeno and cook 30 seconds, stirring frequently. Add the pork and stir-fry until no longer pink, breaking up any chunks, about 3 minutes.

4. Add the noodles, chicken stock, and soy sauce.  Cook, tossing the noodles with two wooden spoons, until the sauce is absorbed and pork is well distributed throughout the noodles. Transfer to a large platter and serve immediately.

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Yum, Yum, Yum. Yes that was dinner tonight.  I used the creamed spinach from Trader Joe’s – OMG fantastic, plus rice from Costco and pork chops cook on a cast iron skillet. We both loved it and it was FAST. I mean 30 minute fast. I didn’t really follow this recipe but used it as a frame work.

Ingredients

  • 2 pork chops
  • 1 teaspoon bacon fat
  • Salt
  • 1-2 teaspoons of dry rub*

*Dad’s dry rub:

  • 1/4 cup cumin seeds
  • 3 Tbsp whole black peppercorns
  • 1 Tbsp coriander seeds
  • 2 Tbsp sugar
  • 1 1/2 teaspoons sea salt

Note:  I didn’t use this rub perse – I just took these spices (in ground form) threw them in a small bowl – guesstimated portion size and rubbed on the pork chops. Combine cumin, peppercorns, and coriander in a heavy medium skillet. Stir over medium heat until fragrant and toasted, about 8 minutes. Cool slightly. Finely grind toasted spices in blender. Transfer to a small bowl. Mix in sugar and salt. Makes 1/2 cup.

Method

1 Heat a large cast iron frying pan to medium high or high heat (hot enough to sear the meat). While the pan is heating, sprinkle a pinch of dry rub spices on each of the pork chops. Using your fingers, rub the spices into the meat.

2 Once the pan is hot, add a teaspoon of oil or fat to the pan and coat the bottom of the pan. Make sure they are not crowding each other too much. There should be space between the chops in the pan or the meat will steam and not sear properly.

3 Sear the chops, about 2 minutes on each side. Watch carefully, as soon as the chops are browned, flip them. After I flipped  the chops I continue to cook on high heat for about 1 more minute. After 1 minute I turned off the heat. Cast iron holds heat very well and there will be enough heat in the pan to finish cooking the meat.

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