JBug's Kitchen Antics

There's A Big Difference

I'm here to tell you my extended vacation is almost over and I'd be an idiot not to apologize for the amount of time it's taken me to get back on the cookin' track. I'll also confess that over the past few months the kitchens of the Salty Dawg, Carol's, China Restaurant, Stouffer's and Lean Cuisine have had a heck of a lot more action than JBug's has. What can I say except "my bad" - oh that and the fact Big Guy's still working through his notice period in Tucson so the incentive's been missing somewhat. 

The move has gone relatively well and the few snafu's incurred along the way are becoming distant memories - except for some very important lessons learned of course but I'll save those to tell you all another time. I will though share with you something utterly profoud...there's a huge difference between the desert and the Oregon coast and please don't roll your eyes and say "ya, well" like Big Guy will when he reads this, OK?

For example, the view from our back yard in Tucson kinda' ended rather abruptly, don't ya' think?

This one - well, it goes on and on to what seems like infinity and also proves one hundred percent that somewhere over the rainbow, skies ARE blue...very, very blue...yup, they really are but let's keep that our little secret OK. I mean, all the people that complain that all it ever does is rain on the Oregon coast can just keep on believing it if they so choose, but it's not really true at least not that I've noticed. Course I could be wearing blinders because I'm just so darned happy to be here. It is amazingly beautiful!

Oh, more about differences - there's also a big difference between a powerful gas range like the one I had before and the electric number I've got now. I mean the oven takes a minumum 30 minutes to heat up and cooking on a smooth top range means I've been chasing my pots around on it with a spoon - not that I can brag about having that much experience mind you. Of course on the other hand, I have a feeling the new electric range will be much easier on said pots since the gas one burned through a few of 'em but I guess I didn't tell you about that now did I.

Oh, another thing just so you know, Big Guy's here for a week so he's enjoying my kitchen antics including but not limited to yesterday's burnt pancakes. Nothing like a little more honesty is there...(sorry there will be no pictures).  

Larger surface area equals less liquid and more intense flavors

Now, I guess I'd best tell you about another big difference and that's the one that occurs when you make a favorite bean/pork country rib braise in a smaller deeper cast iron Dutch oven, a change from the usual large shallower oval Dutch oven.  The bigger bottom surface of the oval pot means the liquid evaporates more and the flavor intensifies, although I'm not quite sure what I would have done with "more intense flavor" now that I think of it. 

Other than changing the pots I used because my favorite larger shallower oval Dutch oven is still in Tucson and I'm not, I also switched the pepper jelly to a green version from the red one called for in the recipe because red's not a popular version in this neck of the woods. Oh, I also added some chopped jalapeno's to the mix just in case the whole thing was missing a little zing. As you can see, Big Guy's dish on the left included extra red chile peppers for even more added heat while my version on the right required sour cream to cool the assault to my tastebuds.  

 And the moral of the story is, you ask? Well, sometimes differences aren't such a bad thing after all, because it really matters not what pot you use just as long as you enjoy the results. Right? OK...it's lame I know but I'm outa' practice. 

A year ago - Nacho's

Two year's ago - Beer Braised Short Ribs

 

 

 

 

 

 

 

 

Down Home Cookin'

I'm giving you fair warning people. Unfortunately this will be the last post for a little while, at least until we get to Oregon, hook up to internet service and most importantly, once we have a kitchen to cook in. From what I hear, the renovation's running a tad behind through no fault of the contractor I might add. He's been a true gem, and he's had a lot of unexpected issues to deal with. Buying a 40 year old house is kinda' like Forrest Gump's box of chocolates. You never know what you're gonna' get.

Because I won't be cooking for Big Guy for a while, I thought I'd make last night's dinner memorable for him so it included all the things near and dear to us - roasted brussels sprout, mashed potatoes, lovely nutty parsnip and more importantly fried pork chops with country gravy. You know the kind of gravy I mean, don't ya. The one that can be whipped up in mere minutes and tastes great with fried chicken, or smothering some nice flakey biscuits. In fact, if I'd had a pan to cook'em in, we would have had those biscuits too.

Anyway, I can't give you recipes for last night's dinner because it's all off the cuff, so I'll just tell you what I did, OK? The chops were lovely three quarter inch bone in beauties that I coated in flour seasoned with a little sage, thyme, marjoram and salt and pepper then fried in a hot pan in a smidge of butter. Ten minutes did the trick for the chops, then I kept them warm in the oven while I whipped up the gravy. A little more butter in the same pan, chopped onion sauteed until translucent, followed by a couple tablespoons of the seasoned flour made a nice thick roux. About a cup and a half of milk along with a package of chicken Flavor Boost (I know, I love the stuff so it's used a lot around here), a splash of water and a little more time on the element to bubble and dinner was ready. 

Big Guy's comments "it was good comfort food...just the way we like it". 

A year ago - Ideas for St. Patrick's Day

Two year's ago - Thai Chicken Curry

Three year's ago -  Dutch Baby Pancakes 

Mozzarella Stuffed Beef and Sausage Meatloaf

Thanks go to Epicurious.com and Armandino Batali (Mario's Dad) for this beauty, although I'll admit to using cook's license and making a few adjustments. So sue me. 

If you're looking for something different to make in the meatloaf department, this one's a real keeper. I used spicy Italian sausage rather than sweet, and once again divided the recipe in half so we're not eating it indefinitely, but otherwise I almost followed the recipe as is. It's loaded with garlic, fresh basil, chopped onion and sun dried tomatoes ...if it sounds like too much fuss for you, just throw it all in the mini chopper attachment for your immersion blender like I did and the job's done in no time. Oh, rather than shredding the mozzarella, I cut it into chunks and stuffed it in the center of the loaf before rolling it up like a jelly roll. 

The end result is a moist basil filled celebration of all that's fabulous about Italian flavors. Delicious with smashed potatoes and a large green salad, just wait until you see what we're doing with the leftovers. 

Mozzarella Stuffed Beef and Sausage Meatloaf (from JBug’s Kitchen adapted from Epicurious.com)

1.25 pounds lean ground beef

1 pound sweet or spicy Italian sausage (I used spicy)

1 cup chopped fresh basil

1 cup fresh breadcrumbs

1/2 medium onion, chopped

3 cloves garlic, minced

1/2 cup chopped oil packed sun dried tomatoes

1-1/2 teaspoons dried Italian seasoning

1/2 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon coarse ground black pepper

1/2 cup tomato sauce

2 large eggs, beaten

1/2 pound fresh mozzarella cut into half inch sticks

Preheat oven to 375. In a large bowl, combine all ingredients except the mozzarella until well mixed. Pat out onto a sheet of foil or parchment paper as you would if you were making a jelly roll. Lay a layer of mozzarella down the center of the loaf and using the foil, fold the meat up over to meet in the center, covering the cheese. Press loaf together to seal the seam and turn over so seem is down. Transfer loaf using the foil to a sheet pan. Bake for 1 hour and 15 minutes or until loaf is cooked through. Allow to rest for 10 minutes before slicing. 

A year ago -  Creamy Onion Horseradish Sauce

Two year's ago - Crispy Orange Beef

Three year's ago - Tamale Pie

Pork Pot Pie

Remember the cranberry glazed pork loin roast we had a week or so ago? Well the frozen leftovers morphed into a memorable pot pie for last night's dinner and with no apologies to a chicken. After all, pork is the other white meat, right? 

I simply browned cubes of it quickly in a hot pan, deglazed said pan with a touch of sherry and added the flavorful morsels to a dish filled with sauteed onions, garlic, mushrooms, pearl onions and chunks of carrot. Spiced up with herbs and swimming in a sherry and cream enriched gravy, then covered with a layer of pastry, the end result looked like this.

Delicious, you bet. Afterall, it's hard to go wrong with flakey pastry and gravy, isn't it. The only thing I gotta' say is next time I'm packing up kitchen essentials for a temporary residence, I'll remember to pack a casserole dish or two never mind a rolling pin. This little brownie pan's getting a tremendous amount of use. 

 Leftover Pork Pot Pie (an original from JBug’s Kitchen inspired by Kiira Hall) 

3 tablespoons unsalted butter

1/2 medium onion, finely chopped

2 cloves garlic, minced

1 cup quartered crimini mushrooms

1/2 12 ounce package frozen pearl onions, defrosted

1 cup peeled carrot chunks

3 tablespoons flour

1/2 teaspoon dried crumbled sage

1/2 teaspoon poultry seasoning

1/2 teaspoon Montreal grill seasoning

2 cups low sodium chicken stock

1 package chicken concentrate (like Swanson’s Flavor Boost)

1/4 cup sherry, divided

1/4 cup heavy cream

3 cups cubed pork loin roast

1 tablespoon butter

Salt and coarse ground black pepper to taste

Pastry for single crust pie

 Preheat oven to 425. Spray a casserole dish with cooking spray and set aside. In a large sauté pan, melt butter over medium high heat and add onion, garlic, mushrooms and pearl onions. Sauté, stirring occasionally until chopped onions have softened and mushrooms start to brown. Meanwhile, partially cook carrots in microwave until tender crisp and add to casserole dish. Add sage, poultry seasoning and grill seasoning to sauté pan and sprinkle with flour. Cook, stirring constantly for 1 minute. Add 2 tablespoons sherry along with chicken stock and concentrate as well as sage, poultry seasoning and grill seasoning. Cook stirring constantly until mixture thickens and comes to a boil. Taste for seasoning and add salt and pepper as required. Add heavy cream and set aside.  Heat another sauté pan over medium high heat and add butter. When butter is melted and starting to turn golden, add pork loin cubes. Brown cubes on all sides. Deglaze pan with sherry, and place pork and pan juices in casserole dish. Pour vegetables and gravy over top. Top with pastry and decorate as you wish. Be sure to cut holes in pastry to allow steam to escape. Bake for 35 to 40 minutes or until crust is browned. Makes 4 to 6 servings.

A year ago - Grilled Shrimp with Basil and Proscuitto 

Two year's ago - Poppers in a Blanket

Three year's ago - Chocolate Chip Cranberry Nut Cookies

Cranberry Glazed Pork Loin Roast

When you're thinking about doing something special for dinner you might want to consider a pork loin roast. Impressive and relatively low maintenance, it's the perfect solution for dinner on a cold winter night or anytime for that matter.

Our local Sprouts had pork loin roast on sale yesterday and honestly, I couldn't pass it up. I whipped up a quick brine and let the little 4 pound beauty soak all day before it hit the oven. While it roasted away, I whipped up a sauce that included green onions sauteed in butter followed by orange juice, cranberry sauce, chicken stock and a touch of apple cider vinegar. A quarter cup of the reserved sauce mixed with an equal amount of tangerine/kumquat marmalade worked as a glaze on the roast during the last 45 minutes of cooking.

Removed from the oven, it looked and smelled amazing and after a brief resting period, thinly sliced and slathered in more sauce, it was incredible. Moist, tender, perfectly seasoned and cooked to perfection, the brining really is the key to a moist and flavor filled plate of awesomeness.  Like a little sauce with your meat? How about fluffy creamy mashed spuds? Ya, that's what I thought!

Brined and Glazed Cranberry Pork Loin Roast

Recipe adapted from Jackson Hole Cooks by Rebecca Woods 

3-1/2 to 4 pound boneless rolled pork loin roast

Brine:

4 cups water

1/4 cup brown sugar

1/4 cup kosher salt

2 bay leaves

1 teaspoon crushed black peppercorns

6 cups ice cubes

Bring water, sugar, salt, bay leaves and peppercorns to a boil, stirring constantly to dissolve sugar and salt. Remove from heat and add ice cubes, stirring until they’re melted and the mixture is cooled. Place roast into a container big enough to hold the brine and roast or a zip top bag. Refrigerate covered for a minimum of 8 hours or overnight if you can.

Preheat oven to 350. Remove roast from brine and dry well with a paper towel. Discard brine. Place roast into a roasting pan and sprinkle liberally with coarse ground black pepper. Roast uncovered in the middle of the oven for 1 hour.

Meanwhile, prepare sauce:

Sauce/Glaze:

½ cup chopped green onions, tops included

4 Tablespoons butter, divided

¼ cup fresh squeezed orange juice

1 bay leaf

1 16oz can whole berry cranberry sauce

½ cup chicken stock

1 Tablespoon apple cider vinegar

1/4 teaspoon pepper

1/4 cup orange marmalade

Melt 1 Tbsp butter in skillet over medium high heat. Sauté green onion in the butter for 1 minute. Add orange juice and bay leaf and stir constantly for 4 minutes. Add chicken broth, cranberry sauce, cider and cook, stirring constantly until mixture thickens – about 5 minutes.

Reduce heat to low and stir in pepper and remaining butter. Remove from heat. Discard bay leaf. Remove 1/4 cup of mixture and pour into a small bowl. Cover the remaining sauce and hold.

To cranberry sauce in the small bowl, add marmalade and whisk well to blend.

After pork has roasted for 1 hour, brush cranberry marmalade glaze over the meat. Return roast to oven and bake an additional 45 minutes or until thermometer inserted into middle of roast reads 160 F. Remove roast from oven and let stand 15 minutes before slicing. Serve sliced pork with reserved sauce.

A year ago -Pastitsio 

Two year's ago - Pizza Soup

 

Three year's ago - Fried Catfish and Hushpuppies

Ramped Up Toad In the Hole

We can thank Martha for this one and talk about tasty. Of course she called it what it is - sausage and tomatoes in a savory pudding but for those of us who happen to love Yorkshire Pudding, we know it's just exactly that but on steroids. Hey, it might not look pretty and certainly not as gorgeous as Martha's, but along with a salad it made for a rather lovely dinner. 

I used fresh Bratwurst sausages all browned up nice along with some green onions and joined in the pan by a handful of cherry tomatoes, the whole thing's covered up in a blanket of pudding mix that's simply flour, milk, eggs, salt and a touch of melted butter, or olive oil in my case. 

Thirty minutes in a hot oven and it comes out puffy, glistening and smelling absolutely delicious. Give it a try and I'll bet you'll be amazed. I just have a few hints for you - a 10 inch cast iron frying pan is a must and for a successful rise to your yorkie pud, I've found it best to whiz the mixture together about an hour before I need it and let it sit on the counter getting happy. Don't ask me why, it just works best that way. Oh, one more thing - add the tomatoes after you've poured in the pudding because that way they'll stay where you put 'em. I didn't do that so they kinda' floated around a bit. 

Hit the link and head to Martha for the recipe. It's not that I'm lazy or anything. I just have a few fires to put out this morning. TTFN (ta,ta for now). 

A year ago - Leftover Prime Rib Taco Salad

Two year's ago - Nantucket Cranberry Pie with Tangerine Ice Cream

 

Individual Pulled Pork Pies

The oven barbecued pulled pork we cooked on Sunday has been a real blessing this week. All the packing along with what Big Guy calls "stupid pills" has resulted in a hitch in my getalong and I've been unable to spend a lot of time on my feet the last couple of days without significant back pain. 

The three plus pound pork shoulder has really come in handy and produced some quick and delicious dinner solutions including but not limited to last night's pulled pork pies.

I simply warmed the pulled pork in the microwave slightly so it made it easier to handle and added more barbecue sauce to give it a better consistency. A scoop of pork placed on a rectangle made from the Dough Boy's crescent rolls (Pillsbury) along with thin slivers of red onion and a palm full of grated Mozzarella cheese made up the pies' innards. Coated in an egg wash, the bundles hit a 425 oven for 15 minutes while I concocted the salad and dinner was on the table. Yumm - you betcha!  Here's a few other fabulous things we've made before too ...

     

       Served in a baked potato                   In an ooey gooey Deepdish Pizza

     

          Red Neck Eggrolls                               On A Smashed Potato  

Now, about today - you can count on the fact I will not be packing boxes, lifting anything more than a cup of tea and I'm sorry to say, I won't be spending much time in the kitchen either. There is a lesson in all of this that I may or may not have learned...if you're moving and already have a bad back to begin with, hire the packing done. For darn sure it'll be a lot cheaper than the surgery you're setting yourself up for. Just sayin!

 

Peanut Sesame Noodles with "RedNeck" Egg Rolls

Who says pulled pork is only good for sandwiches?  As promised, here's the second example of what can be done with yesterday's Oven BBQ Pulled Pork. I can't take credit for someone else's ingenuity since we first saw this on D,D & D but I swear I'll be making them so often I'll be able to call them my own. Delicious morsels they are!

A little internet research and here's the result thanks to the Neely's. SImply leftover pulled pork, warmed briefly and jazzed up with a touch more barbecue sauce, cozied up along with some leftover spicy slaw in a purchased eggroll wrapper. Rolled and deep fried for a few minutes, it's the kind of kitchen miracle that makes one wonder why it wasn't thought of before.  Big Guy named these beauties although I'm not quite sure what defines a "redneck" so (don't laugh, OK) I had to look it up.

According to the site, BSorNot, "...a redneck is a stereotypical southern United States socially conservative, fiscally liberal, rural, working class white person with northern European ancestry." Of course Big Guy proudly attests to being one; however, the site contains a more involved description that you may or may not want to check out. Personally I'm not sure that man of mine qualifies since we don't live in a trailer, he doesn't drive a truck, no longer owns a stained sleeveless t-shirt and he lost the mullet (literally). Hold on a minute here because ya' gotta give me time to recover from my laughing jag!

Anyway, we had our egg rolls with some sweet spicy chile sauce for dipping and a bowl of Spicy Peanut Sesame Noodles courtesy of epicurious.com. Hit the link for the recipe, OK - I changed very little, except that I used Annie Chun's Chow Mein noodles, added srirachi instead of red pepper flakes and left out the toasted sesame seeds.

A year ago - Pork Chops with Golden Apple Sauce

Two year's ago - Chicken Cutlets with Romesco

Three year's ago -  JBug's Baked Eggs

 

 

Oven BBQ Pulled Pork

Another one pot meal inspired by the Neely's of Foodnetwork fame, last night's dinner is the start of what I'm hoping will be 3 great meals for two hungry people.

A 3.5 pound pork shoulder roast seasoned with lots of salt, pepper, garlic powder and smoked paprika hit a Dutch oven along with a sliced onion, a few cloves of garlic and a bottle of hard cider (I used Woodchuck amber) along with purchased barbecue sauce spiced up with hot sauce, worcestershire and soy. Covered and left to its own devices for nigh on 3 hours, the cook took the liberty of adding a good half cup of Apple Jack brandy during the last half hour of cooking just because it's in the cupboard and needed using up. 

So how good was it? The pork fell apart before Big Guy even had a chance to hit it with two forks and when the shredded pieces returned to the sauce waiting in the pot...well you can just imagine.

Thinking a little outside the box, we enjoyed our pork on a bed of baked, smashed potatoes topped with a scoop of Sweet and Spicy Coleslaw - also thanks to the Neely's. I mean who says pulled pork can only be served in a sandwich right?  Hit the link for the slaw but please note - I used packaged coleslaw mix and cut the sugar in the recipe to 1/3 cup. One whole cup seemed a little excessive to me. I also used a combination of yellow mustard and Dijon.

I made enough changes to the pork recipe, I've taken the liberty of printing my version below. Surely it's enough to get your mouth watering, but just wait and see what we have planned for the rest of it! You're going to be impressed, I guarantee it.  

Oven BBQ Pulled Pork (from JBug’s Kitchen inspired by the Neely’s  at Foodnetwork.com))

Cooking spray

3.5 pound pork shoulder roast or Boston butt

Kosher salt, coarse ground black pepper

1/2 teaspoon garlic powder

1 tablespoon smoked paprika

1 large onion

3 cloves garlic, smashed

1/2 cup purchased BBQ sauce

2 tablespoons apple cider vinegar

1 10 oz. bottle hard cider (I used Woodchuk Amber)

1 teaspoon hot sauce

1 teaspoon Worcestershire sauce

1 teaspoon soy sauce

Optional - 1/2 cup apple brandy (I used Applejack)

Preheat oven to 350. Spray inside of Dutch oven with cooking spray to help with clean up. If pork roast is tied, cut strings off and discard. Season all sides of roast well with salt, pepper, garlic powder and smoked paprika, rubbing seasoning into meat. Place into Dutch oven along with onion and garlic. In a small bowl mix together BBQ sauce, apple cider vinegar, hard cider, hot sauce, Worcestershire and soy sauce. Pour over and around roast. Cover roast and place into oven for 3 hours until pull apart tender. If using apple brandy, add during last half hour of cooking time.

Remove roast from pot and allow to sit briefly, then using 2 forks shred meat. Return meat to sauce in Dutch oven and stir well to combine. 

A year ago - Chicken and Veggie Stew with Dumplings

Two year's ago - New England Style Clam Chowder

Three year's ago - Lamb Ragu Over Vegetables

Hash Brown Casserole

We were out last night to a neighbor's surprise birthday party so there t'wasn't nuthin' cookin' last night in our kitchen. It's rather a good thing too since 16 plus boxes will testify to the fact the kitchen's almost packed up.  There's just another couple or maybe five boxes left which begs an answer to the question - "what the heck do I need all those dishes for anyway, never mind 2 sets of pots, enough cast iron to sink a battleship and wine glasses and champagne flutes for 16 people"...really, when is enough a enough?

What we're eating between now and moving day remains to be seen never mind tasted but one thing I can brag about is this Hash Brown Casserole we had on Christmas morning.

A Paula Deen recipe courtesy of foodnetwork.com, I'll admit to cutting the recipe in half, then further cutting down on butter and cheese. I did however, leave the full pound of sausage in the mix to satisfy our resident carnivore and exchanged some of the cheddar for Velveeta for a creamier ooey gooey texture.

The other thing I'll admit to is that I made it a day in advance and stored it (unbaked) in the refrigerator so in that respect it's much like every other breakfast strata slash casserole we have enjoyed on this site before.  

Savory Croissant Bread Pudding   Sausage, Pepper, Spinach Torta  Easy Breakfast Casserole

     

The thing that makes this one different from all the others is (duh) the hash browns. They create a hearty layer of yummy goodness next to the sausage and the creamy cheesy savory bread pudding making up the rest of the casserole.

Garnished with salsa and spiced with extra hot sauce, we quite enjoyed this little number. Next time you need to come up with breakfast for a crowd, be sure to put this one on your list. I doubt you'll be disappointed. Hit the link here and head directly to the source for the recipe.

A year ago - Pan Fried Tilapia with Romesco Sauce 

Two year's ago - Chocolate Gelato

Three year's ago - Roasted Manchurian Cauliflower

 

Apple Bourbon Country Style Pork Ribs

OK, so here's the thing. This recipe is meant to be made in a slow cooker but you all know how I feel about the contraptions; however, if you really must use one, go ahead but I'm giving you fair warning. You're not going to get the color, consistency or the flavor that we had by using a Dutch oven. So there!

Discovered on Better Homes and Garden's website, this recipe is a cinch to make - country style pork ribs, preferably bone in for more flavor slow braised in a kinda' sweet, kinda' tart oh so easy bourbon boosted sauce. I mean really, what's not to like!

Needless to say, I changed up the recipe somewhat because that's a cook's prerogative. I seasoned the ribs, coated 'em in a dusting of cornstarch and browned them till golden before adding the sauce. They hit a 350 oven for 1-1/2 hours, then were topped with apples and returned to the oven for another half hour. Quite honestly, they were fall apart delicious. The apples caramelized in all the sugary goodness and turned into transparent little flavor bombs, and the sauce - well you're looking at it so you can well imagine, right?

The only thing I gotta' admit is while delicious, they weren't quite perfect which means a second go round in the not to distant future. (ah darn) Next time I'll add some garlic to the mix and maybe a little fresh ginger too, although Big Guy suggested some smoked chipotle chile powder as his favorite flavor booster. He would, wouldn't he?

Incidentally, I peeled the apples (Granny Smith and Braeburn) but you can leave 'em peel on if you prefer, and don't be using expensive fabulous smooth and wonderful bourbon for this, OK? I used what we call cookin' bourbon in this house - Maker's Mark to be exact but Jack Daniel's or Buffalo Trace would be fine too.  Just sayin'. 

Apple Bourbon Country Style Pork Ribs (from JBug’s Kitchen adapted from Better Homes and Gardens)

2 tablespoons olive oil

3 pounds country style ribs, bone in (about 4 large)

Salt and coarse ground black pepper

3 tablespoons cornstarch

1 cup apple jelly

3/4 cup bourbon

1/2 cup packed brown sugar

1/2 cup apple cider vinegar

1/2 teaspoon dried thyme

3 medium tart apples, peeled, cored and cut into wedges (I used Granny Smith and Braeburn)

Heat oil in Dutch oven over medium high. Meanwhile season ribs well on both sides with salt and pepper and dust with cornstarch. Cook on both sides in batches without crowding pan until richly browned in color. Arrange ribs in single layer in Dutch oven when all are browned. In a small bowl, whisk together apple jelly, bourbon, brown sugar, vinegar and thyme. Pour over ribs, cover and place in a preheated 350 oven. Bake for 1-1/2 hours. Remove from oven and cover with apple wedges. Return to oven and cook for additional half hour. Serve with rice or noodles. Makes 4 servings.

 

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Sweet Spicy Country Style Pork Ribs and Beans

Pork au Vin

Individual Apple Charlottes

Skillet Lasagna

When Big Guy and yours truly were in Oregon last weekend on a house hunting mission, there was no question we had to see our friend Lorraine from Figs & Artichokes fame. Being a consummate foodie and "sista' from anotha' motha'" that she is, we love spending time with her and her family.

Being much more in the Christmas spirit than anyone here in JBug's Kitchen, she thoughtfully gifted us with the Oregonian Cookbook, Best Recipes from FoodDay by Katherine Miller. A fabulous book loaded with incredible things, I've read it twice cover to cover and can't wait to make every single dish in it.

The adventure began last night with this Skillet Lasagna. A very fast, incredibly flavorful combination of all the things that make traditional lasagna so delicious, this version includes sauteed Italian sausage, red peppers, lots of garlic and jarred marinara sauce. Lasagna noodles are broken into the mixture and simmered for a mere 20 minutes until they're perfectly cooked then topped with lots of cheese and dabs of ricotta.  

Naturally I made a few subtle changes by using hot Italian sausage, more garlic, finely chopped onion and dried Italian seasoning in place of fresh basil because it is the middle of winter after all and who on earth wants to spend the fortune they're currently asking for the fresh stuff. 

The verdict?  Delicious, soul satisfying flavor with oeey gooey cheesy goodness that tastes just like traditional lasagna but without all the fuss and bother. You absolutely HAVE to make this one never mind the next time you're at the grocery store, promise me you'll thumb your nose when you go by the aisle that holds the packaged ground beef "helper" kinda' boxes many of us have seen advertised but of course never admit to using ourselves. Rest assured after you've tried this recipe, you won't be buying it ever again. From my lips to your ear...well, uh, you know what I mean!

Skillet Lasagna (from JBug’s Kitchen adapted from The Oregonian Cookbook)

1 pound Italian sausage (I used hot)

1 red bell pepper, finely chopped

1/2 medium onion, finely chopped

4 cloves garlic, minced

1/2 teaspoon red pepper flakes

1 teaspoon dried Italian seasoning

Salt & coarse ground black pepper

8 curly edged lasagna noodles broken into 2 inch pieces (do not use no boil noodles)

1 – 24 ounce jar Marinara sauce (I used Bertolli)

2 cups water

1/2 cup shredded mozzarella cheese, divided

1/4 cup freshly grated parmesan cheese

3/4 cup ricotta cheese

In a deep 12 inch skillet with a cover, sauté Italian sausage until no longer pink, crumbling sausage with a fork as it cooks. Add red pepper, onion and garlic and cook until vegetables are softened – about 5 minutes. Stir in red pepper flakes, Italian seasoning, and a half teaspoon of salt and coarse ground black pepper. Add lasagna noodles, marinara sauce and water. Bring to a boil over high heat, then lower heat to a hard simmer. Cover pot and cook for 20 minutes, stirring occasionally to prevent sticking. If mixture becomes too dry add a little more water. When noodles are cooked, sprinkle half the mozzarella on top. Dot with spoonful’s of ricotta and finish with the rest of the mozzarella and the parmesan cheese. Remove pan from heat, cover and allow to sit for 5 minutes so cheese melts. Serves 6. 

A year ago -  Salmon with Crispy Horseradish Crust

Two year's ago -  Honey Baked Chicken Drumsticks

Sweet Spicy Country Style Pork Ribs and Beans

When our girls were here visiting last week we got to talking about favorite recipes on the blog and this was one of theirs. It made me want to make it again, so I'm warning you all right now - this is a repost from days past.

Perfect for a weekend dinner when your troops come home hungry from a day of fun and frocklicking, it involves browned boneless country style pork ribs cooked on a bed of onions, green pepper, garlic, rinsed canned pinto beans all sauced up with purchased hickory flavored barbecued sauce mixed with a jar of red pepper jelly. It is spicy, sweet, incredibly easy to make and smells divine as it's hanging out in the oven gettin' all happy for 2-1/2 to 3 hours. 

If you've a bunch of dried beans in your pantry, just soak 'em up and boil 'em till softened like you would normally and throw them into the pot instead of using canned. Oh and they don't necessarily have to be pinto beans either although they do work exceedingly well. 

Served in bowls with a side of pickled jalapenos and some crusty bread, the dish is certainly good enough to serve to company at a casual dinner party and definitely family worthy as well. Give it a try and tell me you don't love it too!

Sweet Spicy Ribs and Beans  Adapted from Southern Living Magazine

4 pounds pork country style ribs, trimmed of fat

Salt, pepper & flour

2 Tablespoons vegetable oil

2 – 16 ounce cans pinto beans, drained

1 large onion, chopped

1 green pepper, chopped (optional)

4 cloves garlic, minced

1 10.5 ounce jar red jalapeno jelly

1 18 ounce bottle hickory flavored barbecue sauce (I used Kraft)

1 teaspoon hot sauce (optional)

Preheat oven to 300. In a small saucepan, heat together jalapeno jelly and barbecue sauce until jelly has dissolved.  Remove from heat, add garlic and hot sauce. Set aside.

Heat oil in a dutch oven over medium high heat. Dust ribs with salt, pepper & flour and in batches, brown well on all sides. Remove from pot and set aside. Continue browning meat in batches.

When meat is all browned, remove pot from heat. Add half of the chopped onion, and green pepper to the bottom of the pot. Cover vegetables with drained pinto beans, then spread one half of the jalapeno jelly/barbecue sauce mixture on top. Place browned ribs on top, add the rest of the chopped onion and green pepper. Top with the remainder of the jalapeno jelly/barbecue sauce mixture.

Cover pot and place in 300 oven for 2-1/2 to 3 hours. Serves 6

A year ago - Pure Coincidence! Sweet and Spicy Ribs and Beans

Two year's ago -  Roasted Chicken on Croutons

Panko Crusted Thin Cut Pork Chops with Gratineed Mustard Creamed Onions

You know those little thin cut bone in pork chops that people have no idea what to do with other than slap 'em on a breakfast plate? Well, here's the thing. They're perfect for busy people because they take mere minutes to cook and quite honestly, last night's version was darn near perfection. OK - it was perfection.

Adapted from a post on the blog "The Hungry Mouse", unfortunately Jessie neglected to name her source so I've no idea, but I will say we've done a take on this method before using egg and Dijon mustard with panko to create a fabulous crust on chicken paillards or even Japanese style pork katsu made simply with an egg wash and panko.

This time there's buttermilk, garlic powder and dried parsley in the wash, although I used Herbs de Provence instead. I also couldn't pass up the opporutnity to add a heaping tablespoon of Dijon to the mix for additional flavor. I marinated the chops in the mixture for approximately half an hour in the refrigerator before coating them with panko. They sat for 15 minutes so the coating had a chance to set before they hit a hot cast iron pan.

Fried in a small amount of oil for a scant 4 minutes total, they're golden brown, crisp , incredibly tender and particularly delicious topped with a drizzle of homemade sweet mustard.

To top off our plates, I served the leftovers from our Thanksgiving side dish of Gratineed Mustard Creamed Onions. From Gourmet via epicurious.com, this recipe really is the ultimate, although I'll admit I used Trader Joe's frozen pearl onions instead of going through the agony of peeling a bunch of 'em myself. I also cut the onion quantity in half (used just 1 package), but made the whole recipe of the sauce because we're kinda' saucy people if you know what I mean.

While we enjoyed them on Thanksgiving, they tasted a whole let better last night because I put them back into a buttered casserole dish, shaved big pieces of parmesan on top and baked 'em in a 400 oven for 30 minutes to reheat and get all browned on top. As you can see, it was mighty successful.

Panko Crusted Thin Cut Pork Chops (from JBug’s Kitchen, adapted from thehungrymouse.com)

6 to 8 thin cut pork chops, bone

2 eggs

1/4 cup buttermilk

1 tablespoon garlic powder

1 teaspoon salt

Coarse ground black pepper

1 tablespoon Herbs de Provence

1 tablespoon Dijon mustard

1 cup Panko crumbs or more if required

Vegetable oil

Beat eggs with buttermilk, garlic powder, salt, pepper, Herbs de Province, and mustard until well combined. Place pork chops into a zip bag and pour in the egg wash. Allow to sit in refrigerator for a minimum half hour before continuing.

Remove chops from zip bag leaving as much liquid on them as possible. Coat chops on both sides with panko crumbs, patting down so crumbs adhere. Place on a wire rack over a sheet pan and allow to sit for 15 minutes to set coating before continuing.

Place enough oil into a heavy skillet to just cover the bottom and heat over medium high until shimmering. Fry pork chops on both sides for 2 minutes a side until golden brown. Remove to a paper towel to drain. Serves 4. 

 

Gratineed Mustard Creamed Onions (from JBug’s Kitchen, adapted from Gourmet via epicurious.com)

1 pound frozen pearl onions, defrosted & drained of any liquid

1/4 cup unsalted butter

2 tablespoons flour

1-1/2 cups milk

3 tablespoons cream Sherry (I used Harvey’s Bristol Cream)

1 tablespoon grainy mustard

1 tablespoon Dijon mustard

1/4 teaspoon nutmeg

Salt & pepper as required

1/2 cup grated or shaved parmesan cheese

Spray a shallow casserole or gratin dish with cooking spray. Preheat oven to 400. In a small pot melt butter and when hot whisk in flour. Cook whisking constantly for 2 minutes. Heat milk in microwave until hot but not boiling. Whisk into flour mixture and cook, stirring constantly until mixture comes to a boil and thickens. Add pearl onions, sherry, mustards and nutmeg. Taste for seasoning, adding salt and pepper as required. Return mixture to a boil, and then transfer to prepared gratin dish. Top with parmesan cheese. Bake at 400 for 30 to 40 minutes or until onions are cooked through and top is golden brown and bubbling. Serves 4 to 6.

 A year ago - Double Chocolate Zucchini Spice Muffins

 

Coconut Pork Curry

Happy Thanksgiving Everyone! While it seems for many of us this day involves a lot of effort, pre-planning and countless hours of kitchen duty, don't forget the true meaning and remember to give thanks ... "For fragrant air and cooling breeze, for beauty of the blooming trees...for this new morning with its light...for rest and shelter of the night... for health and food, for love and friends, for everything Thy goodness sends, Father in heaven, we thank Thee."Ralph Waldo Emerson. 

Making curry for dinner when your house is on the market for sale might not be the best thing in the world, but to those of us curry lovers, it smelled like heaven. Adapted from Food & Wine, their version was meant for a slow cooker, but after my debacle the other night I decided to make use of my favorite cast iron Dutch oven instead. 

I had a pound less pork than called for but seasoned it lightly with salt and pepper and coated it in a little flour before browning it up on all sides. Joined by onion, garlic, lots of fresh ginger, I added cayenne pepper to their mix of curry powder, cumin and tumeric. Necessity had the canned diced tomatoes exchanged for a small can of pureed, I used a whole 15 ounce can of light coconut milk and reduced the chicken stock to a mere 1 cup. 

Relegated to a 325 oven in a covered pot, the stew simmered nicely while I did a little more prep work for today's Thanksgiving feast and 2 hours later we enjoyed the most tender, flavorful, sublime curry you could imagine. 

A final note - now while a purist... Lorraine you know who you are :-)... would use spices they ground with their own two hands for this, I used a Madras curry powder purchased in bulk from our local Sprouts store because as you know, we really like the spicy heat but go with whatever curry you prefer. As you may or may not know, curry isn't just one spice but a blend of many and "In addition to chili peppers, Madras curry can also contain spices like turmeric, coriander,cumin, cloves, cinnamon, bay leaves, fenugreek, allspice, black pepper, and curry leaves" (so sayeth the Wisegeek).

Coconut Pork Curry (from JBug’s Kitchen, adapted from Food & Wine)

3 to 4 pounds boneless pork shoulder, in 2 inch cubes

Salt and coarse ground black pepper

All-purpose flour

3 tablespoons canola oil

1 large onion, chopped

4 cloves garlic, minced

3 tablespoons fresh ginger, minced

1-1/2 tablespoons curry powder (I used Madras)

1 tablespoon ground cumin

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper

8 ounces tomato puree

1 – 15 ounce can light coconut milk

1 cup low sodium chicken stock

Preheat oven to 325. Heat oil in a large Dutch oven until shimmering over medium high heat. Season pork cubes lightly with salt and pepper and dust with all-purpose flour, shaking off excess. Brown pork on all sides (in batches if necessary). Do not crowd pan. Move pork to one side of pot when browned. Add onion, garlic, and ginger and cook, stirring constantly until onion starts to soften. Stir in curry, cumin, turmeric and cayenne and cook for additional minute, then add tomato puree, coconut milk and chicken stock. Bring pot to a high simmer, cover and place in preheated oven for 1-1/2 hours. Remove lid and continue to cook until sauce is reduced to thickness you prefer and pork is very tender (up to another half hour). Serve over rice. 

A year ago - Pear and Blue Salmon

 

Related articles

Pork and Apple Pie In A Bowl

Beer Braised Country Style Pork Ribs

Pork au Vin

Thai Chicken Curry with Butternut Squash

Ham and Bean Soup

First off I must apologize for missing a post yesterday. That old man Murphy with his law and Father Time were having a field day plotting and scheming and the result was "one of those days". Thank you all for your patience.

When your day is filled with impossibilities, one of the best things you can do other than make dinner reservations is to put a pot of soup on the stove and just forget about it. I don't know about you, but I don't necessarily need to follow a recipe when I'm making a pot of soup although in this case because it made use of a package of assorted dried beans along with some barley (Trader Joe's of course), the beans needed a little special treatment before they hit the pot. Since I forgot to soak them overnight, I did the quick soak treatment instead by boiling the lot in a big pot of water for a full 2 minutes, then allowing them to sit for a couple of hours before completing the soup. 

After the beans were plumped up, I sauteed some onion and garlic in a big soup pot, then added a host of veggies like carrot, celery, green and red pepper as well as canned tomatoes and tomato paste along with veggie stock and the ham bone from Sunday's dinner. It all simmered, bubbled and gurgled on the stove for the balance of the afternoon until I hit the pot with a couple of handfuls of dried pasta to beef it up, so to speak.

Next time you're looking for a low maintenance kind of meal, think about putting a pot of soup on the stove ...or heaven forbid, in the slow cooker.  Who just said that? Musta' been that darned old Murphy. 

Ham and Bean Soup (from JBug’s Kitchen, inspired by Purity Cookbook)

1 package dried bean mix (I used Trader Joe’s 17 bean plus barley mix)

3 tablespoons olive oil

1 large onion, chopped

5 cloves garlic, minced

2 large carrots, peeled and chopped

3 stalks celery, chopped

1 red pepper, chopped

1 green pepper, chopped

2 tablespoons dried Italian seasoning

1 teaspoon dried oregano

1 teaspoon coarse ground black pepper

1-1/2 teaspoons salt

1/2 teaspoon red pepper flakes

1 bay leaf

1 -28 ounce can diced tomatoes with juice

1 quart veggie or low sodium chicken stock

2 cups water or more as needed to fill pot

3 ounces tomato paste

1 large meaty ham bone or 2 smoked ham hocks

1 cup dried pasta (any large pasta will do)

Shredded cheese for garnish

Pre-soak beans according to package directions. Rinse and drain well. Set aside. Heat olive oil in a large heavy pot until shimmering. Add onions and garlic and cook until onions start to soften – about 4 or 5 minutes, stirring occasionally. Add carrots, celery, red and green pepper and sauté for another 2 or 3 minutes. Stir in Italian seasoning, oregano, pepper, salt, red pepper flakes and bay leaf. Add canned tomatoes and ham bone, and then add stock and water as needed to fill pot within 2 inches of top. Stir in tomato paste, bring pot to a boil, then lower heat, cover pot and simmer for 2 to 3 hours, until beans are soft. Fifteen minutes before serving, add dried pasta to the pot. Simmer until pasta is cooked and soup has thickened to desired consistency. Taste for seasoning, adding more salt and pepper as needed. Remove bay leaf. Ladle into bowls and garnish with shredded cheese.  Makes 8 to 10 servings. (Freezes well)

A year ago - Dairy Free Rich Chocolate Mousse

Two year's ago - Potato Gratin 

Dijon Marmalade Glazed Baked Ham and Potato Apple Gratin

Every time we buy a ham I ask myself why it's normally reserved for special occasions. Really, there isn't a thing much easier or more satisfying than a good slice of ham, never mind there's no problem coming up with ideas for the leftovers either.

My method for cooking last night's beauty is simplicity itself. I scored the ham into 2 inch diamonds and popped some whole cloves into the diamond points, then poured a half cup of triple sec over the whole thing (Grand Marnier works better) covered the pan with aluminum foil and baked my 9 pound shank end ham for 1-1/2 hours before glazing it in an 8 ounce jar of homemade kumquat/orange marmalade mixed with a quarter cup of prepared Dijon mustard and a couple of tablespoons of horseradish. So far so good, right?

The problem with the menu occurred when I insisted on trying a recipe from Real Simple found on myrecipes.com for an apple and potato gratin. I was intrigued by the addition of egg and buttermilk to the mix and figured swiss cheese and apples would be a natural with a good slice of baked ham. Unfortunately we were very unimpressed with the gratin. Instead of a rich creamy sauce, tender potatoes and tart apples, the casserole separated into an unappetizing looking mess.

I won't be making it again. Sometimes you're just better off going with what you know. I've provided the link in case you're interested in checking it out. Thankfully I reduced the quantities and only made 1/3 of the recipe, which is a good thing. At least I didn't have a ton of leftovers to feed down the disposal. 

A year ago - Holiday Dessert Ideas

Two Year's Ago - Sockeye Salmon Club Sandwich

Pork au Vin

Before I tell you about last night's dinner, it is important to recognize today's significance. November 11th is the day we officially honor the people who have served and continue to serve in the military in order to guarantee our freedom. Kinda' makes you wonder why we need an "official day" when it's something we should be mindful of every day. 

One of my blog readers put the bug in my ear to do a re-make of this pork braised in red wine after I posted it last week as something we enjoyed a year ago. As it happens, the timing was ideal because our temperatures have decreased significantly so a stew in the oven is just about the most perfect seasonal dish imaginable, other than maybe a cinnamon caramel apple pear pie...which reminds me! MMM 

I made a couple of substitutions to the stew recipe from the original posting including regular onions for the shallots and cubed up boneless country style ribs instead of pork butt (shoulder). It really didn't matter though because the outcome was spectacular which goes to prove once again that recipes are simply guidelines. In fact, I almost wish I'd saved the Syrah for the cook and used a bottle of amber ale or a nice dark porter instead of wine in the dish. Course I'd have to give the stew a new name...how 'bout Pork 'N Porter?

Porc au Vin  (inspired by Bon Appetit Magazine) 

4 ounces pancetta (small dice)

2-1/2 pounds pork butt, cut into 1-1/2 inch cubes (or cubed boneless country style ribs)

Salt and coarse ground black pepper

1/4 cup all-purpose flour

2 tablespoons vegetable oil (if needed)

8 ounces large mushrooms, cut into quarters

8 large shallots, peeled and cut in half (or 2 large onions, peeled and cut into wedges)

1 cup carrots peeled and cut into 1-1/2 inch pieces

5 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon herbs de province

2 bay leaves

Salt and coarse ground black pepper

2 cups dry red wine (I used Syrah)

2 cups chicken stock

2 tablespoons flour mixed with 1/4 cup water

Parsley for garnish

Preheat oven to 350. In a large Dutch oven over medium low heat, cook pancetta until fat is rendered and pancetta is crisp. Remove from pan leaving drippings. Season pork cubes with salt and pepper and dredge in flour, shaking off excess. Brown pork cubes in batches, being sure to brown on all sides. Remove from pot and repeat until meat is all browned. If needed, add vegetable oil to pot and when shimmering hot, add mushrooms, shallots, carrots and garlic. Sauté, stirring constantly for 3 or 4 minutes or until shallots start to soften. Add garlic, thyme, herbs de province and bay leaves. Cook, stirring for another minute. Add red wine and chicken stock and return pork and pancetta to pot. Bring to boil, cover pot and place in oven for 1-1/2 hours or until pork is very tender. Remove pot from oven, and taste for seasoning, adding salt and pepper as necessary. Thicken gravy with flour/water slurry and return to oven (uncovered) for 15 minutes. Garnish with parsley and serve.

A year ago - Braised Turkey in Mole Sauce

Two year's ago -  Braised Chicken with Mushrooms and Sundried Tomatoes

Pasta Purses with Meat Sauce

I love buying odd shaped pasta which was really just my excuse to pick up more of Trader Joe's Proscuitto filled pasta purses. I had every intention of sneaking them by Big Guy in an almost meatless meal by making a sauce of sundried tomatoes, garlic, white wine and pine nuts but I chickened out at the last minute. I wasn't quite up to hearing "where's da' meat" from you know who.

Instead I fashioned a meat sauce inspired by Biba Caggiano in her book Trattoria Cooking and when I say inspired, I mean just that. It's definitely not Biba's. Made with ground pork instead of veal and Italian sausage, white wine instead of red and tomato sauce, diced tomatoes and a touch of tomato paste instead of the canned imported plum tomatoes she calls for as well as lots and lots of dried herbs and spices, it kinda' left me wondering why on earth I entertained the possibility of making it any other way. 

If you're not blessed with a Trader Joe's near by, by all means substitute another kind of pasta - rigatoni would be great or gnocchi or ravioli or elbow macaroni...whatever you wish. 

It’s Not Biba’s Meat Sauce (from JBug’s Kitchen inspired by Biba Caggiano, Trattoria Cooking)

3 tablespoons olive oil

1 large onion, finely chopped

5 cloves garlic, minced

1 large carrot, peeled and finely diced

1/2 cup finely diced fennel

1 pound ground pork

1 tablespoon dried Italian seasoning

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (or less depending on how you like heat)

Salt and coarse ground black pepper

1 cup white wine

1 – 14 ounce can tomato sauce

1 – 14 ounce can diced tomatoes with juices

2 tablespoons tomato paste

1/2 cup freshly grated parmesan cheese

Heat olive oil in large sauté pan over medium heat until shimmering. Add onion, garlic, fennel and carrot and cook until vegetables are softened, stirring often. Add ground pork and cook, crumbling until meat is no longer pink. Sprinkle with Italian seasoning, oregano, red pepper flakes and season well with salt and pepper. Stir well to combine. Add white wine and cook for 1 minute until wine is slightly reduced. Add tomato sauce, diced tomatoes and tomato paste. Simmer uncovered for 30 minutes until sauce is thickened to consistency you prefer (use a splatter screen to save on clean up time). Stir in half the parmesan cheese. Serve with pasta of your choice. Garnish with remaining parmesan.

A year ago - New England Style Clam Chowder & Pear Upside Down Gingerbread Cake

Two year's ago - Cajun Shrimp

Pork, Chorizo and Green Chile Cheeseburgers

We haven't been home for a Pink Mountain Friday night * (see note)  for a number of weeks and quite honestly I've been feeling guilty about it. I mean I'd hate to get to the point that I take a Friday night date night for granted so instead we teamed up and cooked dinner at home last night.

I mixed up ground pork and Mexican style pork chorizo with chopped roasted Hatch green chiles from our freezer, garlic, a few panko crumbs and salsa verde and formed the mixture into patties. Refrigerated for half a hour or so, they held their shape beautifully on the grill as Big Guy did the cookin.

Topped with slices of gooey Velveeta and some Pepper Jack Cheese, a little mayo and a bunch of other green stuff like more roasted chiles, dabs of guacamole, shredded lettuce and pickled jalapeno's all piled up onto a grilled bun, we were definitely on the right road to flavor town. 

* Note - for those of you who are puzzled by the terminology, Pink Mountain Friday's are our Tucson tradition to be defined as "when the mountains are pink, it's time to drink".)

Pork, Chorizo and Green Chile Burgers (an original from JBug’s )

1 pound ground pork

1/2 pound Mexican style pork chorizo

4 ounces roasted green chiles, peeled, seeded and chopped (canned is fine)

1 teaspoon garlic powder

1/3 cup panko crumbs

1/3 cup salsa verde

Course ground black pepper

Salt as needed

4 hamburger buns, buttered and grilled

4 whole peeled and seeded green chiles

4 slices Velveeta

4 slices Pepper jack cheese

Guacamole, mayonnaise, pickled jalapenos, shredded lettuce

Combine pork, chorizo, green chiles, garlic, panko and salsa verde. Season well with pepper but go lightly on the salt because the chorizo is usually quite salty. Form into patties and refrigerate for a minimum half hour. Grill on a hot oiled grill until patties reach an internal temperature of 145. Add cheese slices and cover during last few minutes of cooking to melt the cheese. Serve on grilled buns topped with mayo, guacamole, jalapenos and shredded lettuce.

Makes 4 servings. 

A year ago - Roast Chicken with Apples and Rosemary

Two year's ago - Nasi Goreng

A Soft Taco with Homemade Chorizo

Living here in Tucson for the past ten years so close to the border has been a super opportunity as far as learning to appreciate the diversity of Mexican cuisine. We've become huge fans and I've had a blast trying new recipes thanks to books by Rick Bayless, Diana Kennedy and John Conley of Salsa Brava fame never mind the b'zillions of sources available on the good old internet.

Last night's effort comes from The Cooking Channel (hit the link and it'll take you to the recipe).  Quite honestly it is pretty darn tasty although it leans more towards the Spanish style of soft chorizo than the Mexican version. A few pounds of ground pork combined with a paste made from a three dried dried chiles that have been rehydrated and seeded along with red wine vinegar, cumin, coriander, oregano and garlic make up the basis of this recipe. The difference between this and our local chorizo is the addition of smoked paprika rather than cinnamon and cloves or allspice and the Mexican version is also a lot more "chile intensive" too I might add.

Although much milder in flavor,this one is certainly no less delicious and it's a great introduction for those of you who have rather "pansy" tastebuds because while spicy, there's just a slight bite of heat. It makes for a great filling for Soft Tacos like the ones we enjoyed last night, including a flour tortilla topped with crispy fried potatoes, shredded lettuce, queso fresco cheese, a touch of guacamole, sour cream and salsa. What a great week night dinner solution, huh!

Pile a couple of eggs on top and add a quesadilla and you've the makings of a rather incredible breakfast too just like the one Big Guy enjoyed this morning before he left for work...and no, he doesn't eat a huge one like this every day in case you're wondering. It's usually a little more "portion controlled" but always hot off the stove. Spoiled you say? Hey, we're a team so we spoil each other and that's all I'm gonna' say about that. 

By the way, we made a version of Mexican style chorizo using javalina and ground pork a while back, so hit this link and it'll take you there. I can hear you saying "javalina, ya right"...well, just substitute more pork and you'll be OK. 

A year ago - Mushroom and Fontina Quiche

Two year's ago - Lazy Lasagna in a Bowl

Stuffed Pork Loin Roast with Cider Cream

If you should happen to be looking for a something different to serve to guests or have a craving for an old fashioned style Sunday dinner, this would be it. The fact we had it on a Thursday night is to give you a little heads up to make a trip to your favorite market and pick up all the ingredients. Not really but we'll say that's the case OK? I just had a bee in my bonnet for a pork roast. 

Inspired by our friends at Dairy Goodness and the Dairy Farmers of Canada, this dish is a real celebration of all that's good about autumn cooking, including but not limited to an unbelievable cider cream gravy that just made it onto my list of all time favorites.  Hit the link for the original version of the recipe and my version's below. Due to necessity, I made some rather significant changes to the recipe. I bought the wrong cut of pork loin, couldn't find fresh cranberries, didn't have enough dried ones and wanted to put my two cents into it all anyway.

The ruby colored stuffing in this fabulous roast of pork is a combination of sauteed shredded red cabbage and onion, as well as the aforementioned dried cranberries and sour cherries. It is spiced with thyme, moistened with cream and Apple Jack brandy and rounded out with some fresh French bread cubes, crust and all. It's about perfect in the flavor department and a great way to keep a center cut pork roast from drying out as it cooks. I also can't help but think what a fabulous stuffing it would make for a Christmas goose if you're into goose that is.

As you can see from the photo, while the recipe called for a butterflied single loin roast, by mistake I bought one that had been cut in two and joined into one piece, so I snipped the strings, cut a section of pork from the center of each half and retied the two pieces together so I had some room for the stuffing. The leftovers went into an aluminum foil package to be reheated during the last 45 minutes of cooking time and the pork pieces robbed from the roast are earmarked for some fried rice sometime next week. No sweat. 

As for the crowning touch, apple cider is reduced to concentrate the flavor, seasoned with finely chopped shallots, salt and pepper and enriched with half and half cream mixed with a touch of flour for thickening. Just because I couldn't let it go to waste, I added some of the drippings from the roast for a little more porky flavor. The sauce is absolutely amazing but you all know I'm a pushover for gravy anyway, right? It is amazing. You've just got to try and see for yourself! 

Stuffed Pork Loin Roast with Cider Cream Gravy (from JBug’s Kitchen adapted from dairygoodness.ca)

Stuffing:

2 tablespoons butter

3 cups finely shredded red cabbage

1/2 cup finely chopped onion

1 teaspoon thyme

1/4 cup dried cranberries

1/4 cup dried sour cherries

Salt and pepper

3 cups small cubes crusty bread (I used French bread)

1/4 cup half and half

1/4 cup Applejack Brandy

Heat butter in a large sauté pan over medium high heat and when hot add red cabbage, onion and thyme. Cook stirring occasionally under cabbage is softened and just starts to brown. Add cranberries, and sour cherries. Season with salt and pepper. Transfer mixture to a bowl and cool to room temperature. Stir in bread cubes, half and half and applejack.

1 – 3 pound boneless double loin pork roast, tied or 1 single loin roast, butterflied

1/2 cup apple cider

If using a tied double loin roast, snip string and separate pieces. Cut a wedge of pork out of the center of each piece, then re-tie roast together using butcher’s twine. Fill center of the roast with stuffing. (If using a butterflied single loin roast, pound pork to an even thickness using a meat mallet. Spread stuffing out onto roast, then roll roast from the short end and tie with butcher’s twine). Place any leftover stuffing into a foil package and seal well. Refrigerate until needed, and then place stuffing in the oven 45 minutes before roast is done.

Spray roasting pan with cooking spray and place roast fate side up. Drizzle with 2 tablespoons of apple cider. Roast pork in a preheated 325 oven until it reaches an internal temperature of 155. Baste occasionally with more apple cider. Allow roast to rest for 10 minutes before slicing. Makes 6 to 8 servings.

Cider Cream Gravy:

1-1/2 cups apple cider

1 large shallot, finely chopped

1-1/2 tablespoons all-purpose flour

1 cup half and half

2 tablespoons pan juices from roast

Salt and pepper to taste

In a small pot, combine apple cider and shallot. Boil over high heat until reduced by half. Lower heat to medium. In a small jar or container, shake flour and cream together until smooth. Whisk mixture into cider and heat until thickened. Season well with salt and pepper. Drizzle in pan juices from the roast and stir to combine.  

A year ago -  Pork, Pumpkin and White Bean Chili

Two year's ago - Beef and Cabbage Soup

Beer Braised Country Style Pork Ribs

Fall is upon us, or at least that's what the calendar says and I love it. In fact, it's my absolute favorite season although for the past 10 years I've been living it vicariously through memory. The cooler weather (well, it's supposed to be cooler) is a perfect excuse for making soups, stews or digging out the cast iron pot and braising something low and slow. 

Personally, I love braising meat because it's a sure fire way to infuse flavor and end up with a perfectly tender result in a divine gravy. Goodness knows I love me some gravy!

The best cuts for braising are "heavily exercised cuts, such as those from the shoulder, leg or rump of the animal, as well as ones that contain a lot of connective tissue, like the chuck, shank, brisket and oxtail." Thanks to about.com because I couldn't have said it better myself. Hit the link to get the rest of the story, OK? 

This flavorful, slow cooked, incredible pot of comfort is adapted from Food Network Magazine but you know me ...I rarely make anything without adding my own two cents to it. Simply "boneless country ribs", seasoned and dredged in flour and browned, I threw in some pancetta along with the onions because I love the flavor of it especially with beer. A bottle of amber ale, a touch of chicken stock, some bay leaves and fresh thyme along with sweet paprika and a smidge of cayenne (instead of the hot paprika called for) round out the ingredients before the pot hits a relatively slow oven to get happy.

The braise is perked up at the end with the addition of apple cider vinegar mixed with honey and therein lies the key. The cider vinegar really picks up the flavors and the honey provides a touch of sweetness just in case the amber ale turns bitter on ya' but you've got to bring the pot to back up to a boil and let it rip for a second then give it a little more oven time or you'll be really sorry!

Tasted immediately after adding the vinegar/honey mix I thought gosh darn, what have I gone and done now but after another 15 minutes in the oven the result's amazing, in fact - it's darn near perfect and you know how rarely you hear that word from me!

Give it a try and tell me if you don't feel the same way too. Incidentally, if you're not into country style pork ribs, go ahead a substitute pork butt or shoulder cut into 2 inch cubes.

That's what I'm going to do next time because the so called "boneless country style ribs" I bought to make this dish were actually pork loin cut to look like boneless ribs, which riles me to no end because the flavor was great but the meat itself was rather dry. If I'd wanted pork loin, I'd have picked it but oh no, I'm so naive I trust the butchers at Sprouts. I guess they think their customers are stupid and they'd be right in my case because it's the second time they've pulled the same trick and on both occasions I should have trusted my instincts. The first was a mystery meat cut to look like boneless beef short ribs that weren't and now this. The fact they actually cut the meat to make it look like something else shows it's not a case of miss labeling - they intend to mislead. Fool me once, shame on you...fool me twice shame on me! My bad.

Beer Braised Country Style Pork Ribs (from JBug’s Kitchen adapted from Food Network Magazine)

2.5 pounds country style pork ribs

Salt and coarse ground black pepper

1/2 cup all-purpose flour

3 tablespoons olive oil

2 ounces pancetta, chopped

3 large onions, peeled and cut into wedges

1-1/2 teaspoons Hungarian paprika

1/4 teaspoon cayenne pepper

1 – 12 ounce bottle amber ale

1-1/2 cups low sodium chicken stock

2 bay leaves

8 sprigs fresh thyme

1/2 cup apple cider vinegar

2 tablespoons honey

Slurry of 2 tablespoons flour mixed with water (optional)

Preheat oven to 325. Heat a large Dutch oven over medium high heat. Add olive oil and heat until shimmering. Meanwhile season country ribs well with salt and black pepper and coat in flour, shaking to remove excess. Brown meat in batches on all sides, removing to a plate when done. Add pancetta to pot and cook, stirring for 2 to 3 minutes until some of the fat is released. Add onions and cook, stirring until they begin to brown. Add paprika and cayenne pepper. Sprinkle with salt. Continue to cook, stirring for another minute, then add beer. Bring to a boil and cook until liquid is reduced by half. Add chicken stock, bay leaves, and thyme as well as the browned meat along with any accumulated juices. Cover pot and place in preheated oven. Cook for 1 hour, 15 minutes. Remove lid from pot and continue to cook until meat is very tender and liquid has reduced – another 40 minutes.

Combine apple cider vinegar and honey together. Remove pot from oven and stir in vinegar/honey mixture. Bring pot to a boil over medium heat, and return pot to the oven for another 20 minutes. Remove thyme branches and bay leaves and discard. If you wish, thicken gravy with a flour/water slurry before serving. Makes 6 to 8 servings. 

A year ago - Two Potato Kale and Sausage Soup

Two year's ago - Oven Braised Pulled Beef

Grilled Shrimp and Sausage with Red Rice

JBug's kitchen antics have included a lot of combinations of shrimp and sausage. We've had sausage and grits, shrimp and grits, gumbo with both shrimp and sausage, as well as red beans and rice but we'd yet to try red rice with either shrimp or sausage until last night. 

     

Another recipe from Williams Sonoma, this dish may look like it goes together in a flash but unfortunately there's a fair bit of prep to it, most of which can or must be done in advance so don't be thinking it is something you can throw together on a whim. I guess the important issue is whether or not the effort is worth it though, huh. 

1. First gorgeous red peppers are roasted, relieved of their seeds, skinned, chopped and sauteed after green onions as well as garlic and shallots in my case and nice smokey hot chipotle chile powder. The whole shebang is then pureed into a nice rich flavorful sauce. By the way, that would be the red.
2. Then the marinade for the shrimp is concocted. Apricot preserves, oil, lemon juice and Dijon mustard are combined and boiled then cooled and coat some huge wild shrimp after their shelled and deveined. The shrimp hit the fridge for a minimum of 3 hours so they can soak up all the yummy flavors before being skewered and grilled. 
3. The next step is all about steaming the rice. 
4. As the rice is cooking, sweet Italian sausage get a little start in some white wine in a covered saute pan before they're finished on the grill. 
5. The rice is combined with the warmed red pepper sauce and joined by the sliced sausage and grilled shrimp with a garnish of chopped fresh basil and parsley; in fact, the recipe called for mixing the whole thing together kinda' like a deconstructed jambalaya...well sort of.

Is it worth the time and effort?

Oh, the rice is darn tasty - enough so that I'd likely make it again as a side dish for almost any meat, fish or poultry. Of course the sweet Italian sausage are only as good as the butcher who made 'em and in our case Sprouts does a bang up job...but the shrimp - ah the shrimp are amazing. Sweet from the apricot preserves and subtly flavored of Dijon mustard with a caramelized finish, they are absolutely without question the true hit of the dish.  

As for the number of pots, dishes and utensils needed to put this dinner together ....uh not so great. The kitchen looked like a bomb hit it and the cook was done for. The good news is the lovely man on KP duty did not utter one word of complaint during the clean up process. That's a true indication he enjoyed dinner enormously; therefore, the whole song and dance must be worth it. Right?   

Grilled Shrimp and Sausage with Red Rice (from JBug’s Kitchen adapted from Williams- Sonoma.com)

Pepper Sauce:

2 large red sweet bell peppers

2 tablespoons butter

4 green onions, white part only, chopped

2 small shallots, peeled and chopped

2 cloves garlic, minced

1-1/2 teaspoons Chipotle chile powder

1 teaspoon salt

1/4 cup low sodium chicken stock

Roast red peppers slowly until charred on all sides (I do it directly over a gas flame). Place into a tightly covered container and allow to steam for 15 minutes, then remove skin and seeds and coarsely chop flesh. Set aside. In a small pot, melt butter over medium low heat and add green onions, shallots, and garlic. Sauté until vegetables have softened. Add chopped roasted red peppers, chile powder, salt and chicken stock. Bring to a boil, lower heat to a simmer, cover and cook until peppers are softened. Puree with an immersion blender or transfer into a food processor and pulse until mixture is relatively smooth. Set aside.

Marinade:

1/2 cup apricot preserves

2 tablespoons olive oil

2 teaspoons lemon juice

1 tablespoon Dijon mustard

Combine mixture and place over medium high heat. Bring to a boil while whisking ingredients together. Remove from heat. Cool and set aside.

Shrimp:

1 pound large shrimp

Peel and devein shrimp. In a zip top bag, combine shrimp and cooled marinade. Seal and refrigerate for a minimum 3 hours. Twenty minutes prior to grilling, remove shrimp from bag and place onto skewers. Grill over medium hot fire, turning once, until cooked through – approximately 3 or 4 minutes.

Rice:

1-1/3 cups long grain white rice

2-2/3 cups water

Combine rice and water in a medium sized pot and bring to a boil. Reduce heat to low, cover and cook for 15 minutes. Remove from heat and allow to sit covered for 5 minutes.

Sausage:

3 sweet Italian sausage links (1 pound)

1/2 cup white wine

In a sauté pan just large enough to hold the sausage, bring wine to a boil over medium high heat. Prick sausage in several places with a fork then add to pan. Cover and cook for 4 minutes, turning once.

To finish – grill sausage over medium hot coals for 5 minutes or until cooked through. Combine rice with warmed red pepper sauce. Slice sausage and serve with rice and grilled shrimp. Garnish with fresh parsley and chopped basil. Makes 4 servings. 

 A year ago - Pumpkin Cake with Rum Cream Cheese Frosting

Two year's ago - Brats with Onions, Apples & Sauerkraut

 

 

Quiche Lorraine

I'm really tempting fate by calling this what it is instead of simplifying the moniker and renaming it a bacon and onion pie; however, Big Guy enjoyed it so much last night I figured he'd cut me a little slack. I keep telling him real men do eat quiche and he's living proof.

A JBug original recipe, we've made it before using Ham and Swiss but this time it's loaded with all manner of other good stuff including some of our home cured bacon. I changed it up a bit too by using Jarlsburg cheese instead of regular Swiss but the cheese was lite instead of whole milk which means it didn't melt quite like it should but the flavor was still stupendous, the texture light and fluffy and the crust as crisp as could be.

In case you're wondering how I could reinvent a common quiche of all things, I use half and half instead of heavy cream and add plain unflavored no fat yogurt with the eggs to make the custard - oh, that and the fact it's made in a giant 12 inch fluted porcelain quiche dish. 

Should you be using a regular 9 inch quiche pan, just cut the recipe in approximately half. Oh, by the way I've said this before but I'll say it again - if you're looking for a light fluffy texture to your finished pie, be sure to cube the cheese rather than grating it. Also in order to avoid a soggy crust, be sure to pre-bake and cool it on a wire rack before adding the filling. You'll be amazed with the results!  

It's a great dinner solution along with a crisp salad, and best of all - the leftovers make for memorable lunch fodder too - hot or cold or a fabulous appetizer cut into tiny little triangles and served cold with a glass of white wine. 

A Giant Ham and Swiss Quiche an original from JBug’s Kitchen

Pastry for a 12 inch single crust pie

1 large onion, finely chopped

6 ounces bacon diced

1/2 pound Jarlsburg quarter inch cubes

6 eggs

1-1/2 cups half and half

1 cup plain yogurt

1/4 teaspoon coarse salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon freshly grated nutmeg

Preheat oven to 425. Arrange pastry in a large 12 inch ceramic pie dish, flute edges and prick all over bottom of pie shell with a fork. Bake for 12 to 14 minutes until lightly golden brown. Remove to a wire rack and cool. Reduce oven temperature to 375.

Cook bacon in a large saute pan until crisp. Remove to a paper towel lined plate. Reserving 1 tablespoon bacon fat, disgard the rest then saute onion until softened and slightly golden. Cool. Whisk together eggs, half and half, yogurt, salt, pepper, cayenne pepper and nutmeg until well combined.

Arrange bacon in bottom of cooled crust. Top with cooled sautéed onion and cheese cubes, spreading out evenly. Pour custard over top and bake for 35 to 40 minutes or until knife inserted in center comes out clean. Remove to a wire rack and cool for 10 to 15 minutes before serving. Makes 8 to 10 servings.

A year ago - Sausage and Pinto Bean Chili 

Two year's ago - Braised Beef and Olives

Rigatoni with Sausage and Mushrooms

Last night's dinner requirements were for quick and simple and there's not much that can quite fill the bill like a good bowl of pasta. I mean really - by the time the water boils, the sauce is prepped and 11 minutes later the pasta's done and so is dinner.

Adapted from Sable and Rosenfeld's Elegant Entertaining, this bowl of yum is simply sauced with crumbled Italian sausage, parsley, a touch of garlic and fresh mushrooms. The finishing spark comes from lemon zest added at the very end along with a touch of cream (I used half and half) and a dusting of parmesan cheese.  Of course some of the reserved pasta water helps create more moisture in the dish which makes it even more delicious.

By the way, do what I say and not what I did. Add the mushrooms to the sauce after your pasta is already cooked and drained because if they sit for any length of time, their color will darken. It doesn't change the flavor but the pasta just doesn't look as pretty. 

Anyway, next time you're pressed for time, give this one a try. I don't think you'll be disappointed. 

Now off I go - I'm so far behind I think I'm ahead. I've spent the past couple of days alternately ripping and swearing while sewing a bedskirt for our room; consequently, time spent doing anything else has been limited. You can all rest assured there's not much chance this blog will branch out into crafts or needlework because it's apparent I lack the patience never mind the ability to see. I know for a fact I'd have completed the job in half the time had I been able to find my cheaters. Why, I ask you, are they always in the room you're not?

Rigatoni with Italian Sausage and Mushrooms (from JBug’s Kitchen adapted from Sable & Rosenfeld’s Elegant Entertaining)

8 ounces rigatoni, cooked per package directions

2 tablespoons olive oil

3 cloves garlic, minced

1/2 medium onion, chopped

3/4 pound Italian sausage (either sweet or hot)

2 cups sliced mushrooms

1/2 cup cream (half and half is fine)

1/2 cup freshly grated parmesan cheese

1/4 cup chopped fresh parsley

Zest of 1 lemon

Coarse ground black pepper and salt to taste

Reserved pasta cooking water as needed

Heat olive oil in medium sauté pan and add onion and garlic. Cook, stirring often, until onion is softened. Add Italian sausage and cook crumbling until no longer pink. Add sliced mushrooms, cooking for an additional 3 or 4 minutes. Add cream and bring to a simmer. Add cooked and drained rigatoni to the pan along with parmesan cheese and chopped parsley. Cook, tossing pasta until coated with sauce. Add reserved pasta cooking water as needed if pasta looks dry. Toss pasta with lemon zest and season with salt and freshly ground black pepper. Serve with additional parmesan cheese. Makes 4 servings. 

A year ago - Autumn Pork Stew with Cider

Two year's ago -  Apple and Stilton Salad with Shallot Vinaigrette

Cowboy Beans and Cornbread

Nothing quite like a bowl of beans. Heartwarming, nutritious and filling, they're darn near perfect Friday night food fodder. They can hold almost forever in the oven, they can fill a crowd or just a couple and they're great leftover. Need I say more?

We've shared this particular effort with you before adapted from the Ladies at the Best of Bridge cookbook series in Calgary, Canada and I daresay we'll make 'em again too. Also known as Old Settler's Beans, they're too good to pass up. Loaded with lots of bacon, onion, green pepper and garlic, this time I added ground pork instead of ground beef to the mix. After all, it's nearly $2.00 a pound cheaper here than beef but really any ground meat would do in this case. I've even added Italian sausage in the past. The only thing is maybe I should change the name of the dish to something other than "cowboy" beans because I'm almost certain no authentic pure bread rope toting hat wearin' cowboy would be caught dead without beef in his beans. Just sayin'. 

Anyway, combine all that good stuff with canned pork 'n beans, chili beans and sweet stuff like molasses and brown sugar; tarted up with vinegar and barbecue sauce, the sweet sour taste's darn near addictive. Then throw in a wedge of crunchy crumbed cornbread fresh from the cast iron pan and a hot oven and you've a match made in heaven.  Try and see if I'm not right ...again!

Cowboy Bean Stuff adapted from Best of the Best, Best of Bridge Series Cookbooks

6 slices bacon, chopped

1 pound ground pork or beef

1 onion, chopped

1 green pepper, chopped

2 cloves garlic, minced

2 Tablespoons molasses (or maple syrup)

2 Tablespoons brown sugar

1 teaspoon dry mustard

1/3 cup vinegar

1/2 cup barbecue sauce

1 14 oz. can diced tomatoes with juice

14 oz. can chili beans with sauce

28 oz. can pork & beans

1 teaspoon Worcestershire sauce

salt, pepper, Tabasco sauce & red chili flakes to taste

In dutch oven, fry bacon until crisp. Remove and drain. Remove all but 2 Tablespoons bacon fat from pan. Add onion, green pepper and garlic and sauté until vegetables are soft (5 minutes). Add ground pork  and cook until no longer pink. Add all remaining ingredients, heat until bubbling.

Bake uncovered in a 300 oven for 2 hours. 

Simple Cornbread  (an original from JBug's Kitchen)

3/4 cup yellow cornmeal

3/4 cup all-purpose flour

2 tablespoons sugar

1-1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 large egg

1/4 cup vegetable oil, plus 2 tablespoons for pan

Preheat oven to 400. Place approximately 2 tablespoons oil in bottom of cast iron pan and heat in oven until almost smoking. Meanwhile whisk together cornmeal, flour, sugar, baking powder, baking soda and salt in a medium sized bowl. In a smaller bowl beat egg, oil and buttermilk together. Add wet ingredients to dry ingredients, mixing with a fork only until just combined. Pour into hot pan and bake for 10 to 12 minutes or until a toothpick comes out clean. Makes 6 to 8 servings.

A year ago - Creamy Swiss Onion Soup

Two year's ago -  Vegetable and Sausage Bolognese with Polenta

Hard Cider Brined Pork Chops with Sauteed Apples

We're on a cider kick at our house these days, rather appropriately just in time for apple harvest. Quite honestly, I'm a bit of a newby to the stuff, never having tried it much except for having the odd "snakebite" or two during my travels. For those of you who don't know, a Snakebite is a mixture of beer and hard cider. 

Anyway, much like beer, there are some subtle and not so subtle differences in flavor depending on the brand and naturally also depending on the type of apples used. For example, the Angry Orchard Crisp Apple brand you see on your left is very light in color and flavor, slightly sweet with a dry finish. Strongbow in the middle is imported from the U.K. and has a darker color, almost comparable to a good bourbon. It's rich in flavor, very mellow and goes down real easy. Woodchuck Amber is just that - dark amber in color, slightly sweet but kinda' tart too and definitely says "howdy" when it goes by the tastebuds.  I'd be hard pressed (if you'll pardon the pun) to choose a favorite among them. 

I used Angry Orchard last night to make the brine for this pork chop recipe courtesy of myrecipes.com. Simply hard cider mixed with kosher salt and dried herbs, to be honest I was incredibly disappointed in the outcome. I have a suspicion the whole thing would have worked much better had I heated the cider to dissolve the salt, although the recipe didn't call for that particular step.  

The grilled chops were incredibly tough which means either they didn't soak in enough of the brine during the 2.5 hours I had them marinating, or the pork wasn't the best, or the griller (me) messed up ...yup, believe it not I think I overcooked these puppies although they were only on the grill for 10 short minutes, total. 

Anyway, along with sauteed apples rather than the grilled ones the recipe called for, the keeper was the glaze made from apple jelly, butter and Apple Jack brandy. Hit the link above for the recipe if you're so inclined. As for us, I'll not be making this one again. Just sayin'. 

A year ago - Apple Jack Glazed Ribs with Corn and Green Chile Gratin

Two year's ago - Green Chicken Curry

 

 

Sausages and Peppers and Cheesy Grits

It's a challenge to put new items on the menu every day so you all don't get bored with me, but sometimes you have to go with what you know. We know the simple things in life as well as on the table are often some of the best and I'd put last night's dinner high on the list.

Mild Italian sausages browned till golden in a pan and cozied up with assorted mini peppers, onions, garlic, tomatoes and a smidgen of spices makes for a pretty amazing entree. Put it on a bed of pasta or rice or cheesy grits and you've the whole meal deal.

Now there's all kinds of ways to make grits with cheese but it's ever changing in this household because I happen to think it's a great way to use up the end pieces hiding in the cheese drawer. In this case I threw in a half brick of cream cheese, some extra old cheddar, and an end piece of asiago along with a pinch of cayenne, a little garlic powder and lots of salt and black pepper. Had I a piece of gorgonzola, I'd have thrown that in too. 

Creamy, rich and comforting - I darn near packed Big Guy a PBJ sandwich for lunch today instead of the leftovers but my conscience didn't allow it. Darn that thing - sometimes I just wish it would keep its yap shut.

Sausages, Peppers and Cheesy Grits (an original from JBug’s Kitchen)

1 tablespoon olive oil

4 sweet Italian sausage links – about 1.25 pounds

All purpose flour

1 large onion, sliced

3 cloves garlic, smashed and peeled

6 ounces assorted mini sweet bell peppers, quartered and seeds removed

1 – 14 ounce can diced tomatoes with juice

1 tablespoon tomato paste

1/4 teaspoon red pepper flakes

1 teaspoon dried Italian herbs

Heat olive oil in a large sauté pan over medium high. Dust sausages lightly with flour and shake off excess. When pan is hot, brown sausages carefully on all sides until golden. Remove from pan and set aside. Add onion, garlic, and sweet peppers to the pan and cook, stirring occasionally until vegetables start to soften. Add diced tomatoes, tomato paste, red pepper flakes, and Italian herbs. Heat to a simmer then return sausages to the pan. Cover pan, lower heat to a slow simmer and cook for 20 minutes, or until sausages are cooked through. Uncover and simmer until sauce is slightly thickened. Serve over cheesy grits. Makes 4 servings.

Cheesy Grits

3 cups water

3/4 cup old fashioned grits

1/2 cup half and half

3 ounces sharp cheddar, grated

1 ounce asiago or parmesan cheese, grated

4 ounces cream cheese, cut into cubes

1/2 teaspoon garlic powder

Dash cayenne pepper

Salt and coarse ground black pepper

Heat water until boiling. Slowly whisk in grits and continue to whisk for 1 minute. Lower heat and cook grits for 15 minutes, stirring occasionally. Watch pot carefully so grits do not burn. Stir in half and half, lower heat to low, cover pot and cook additional 10 minutes or until grits are not grainy. Stir in cheeses, herbs and spices. Taste for seasoning and add salt as required. Cover pot and continue to cook, stirring occasionally until grits are very smooth and cheese has melted. (It may be necessary to add more half and half as required for the right consistency). 

A year ago - Tomato Cobbler

Two year's ago - Oxtails Braised in Red Wine

Sausage Sweet Potato Cottage Pie

Inspired by a Rachael Ray recipe she calls a "shepherd's pie", in good conscience I have to call last night's effort a cottage pie because it's made with a meat other than lamb. There - now you know the difference between a cottage pie and a shepherd's pie but I suppose it doesn't really matter anyway does it - except maybe to a traditionalist.  Is that too much information? Whew!

Anyway, I used a pork/apple sausage created by Big Guy to make this lovely homey casserole; however, you could certainly substitute chicken/apple sausage or even ground turkey or pork if you wish. Joined by onion, carrots and celery and moistened with prepared turkey gravy (I know I'm a lazy lout), the individual casseroles cried for a potato topping ...but not just any old potato topping ya know!

I cooked a large sweet potato (yam actually) in the microwave for 8 minutes, then peeled and gave it a mash along with a little butter, smidge of salt and a 4 ounce container of unsweetened apple sauce. Perched on top of the ramekins I took the opportunity to guild Big Guy's portion with frozen corn kernels and mine with peas.  (I hide 'em in the back of the freezer because you know who hates the things) 

The result - pure blissful total comfort food and two very happy people, one of whom's going to be even happier when he opens his lunch cooler later today. 

Sausage Sweet Potato Cottage Pie (from JBug’s Kitchen inspired by Rachel Ray, foodnetwork.com)

1 tablespoon olive oil

1 pound pork/apple sausage removed from casings (or chicken/apple or ground poultry or pork)

1 teaspoon ground poultry seasoning

1/2 teaspoon garlic powder

1 large onion, chopped

1/2 cup chopped carrot

2 stalks celery, chopped

1 – 12 ounce jar turkey gravy (I used Heinz)

1 large sweet potato or yam (about 1 pound)

1 – 4 ounce container unsweetened apple sauce

1 tablespoon butter

Salt & coarse ground black pepper

1 cup frozen corn kernels, or green peas (or both)

Heat oil in a large sauté pan over medium heat. When hot, crumble in sausage meat and cook, stirring with a fork until cooked through – about 5 minutes. Sprinkle with poultry seasoning and garlic powder, stir well and cook for another minute. Move to a casserole dish that has been sprayed with cooking spray (or individual ramekins). Add onion, carrot and celery to sauté pan and cook until vegetables have softened. About 10 minutes. Season lightly with salt and pepper and move vegetables to casserole dish(es). Pour turkey gravy over top.

Meanwhile, prick potato with a fork, then microwave on high until cooked through – about 8 minutes. Cool slightly and peel, placing flesh into a small bowl. Add butter and apple sauce and mash until light and fluffy. Taste for seasoning and add salt and pepper as needed. Pile into center of casserole and surround with corn kernels or peas. Bake in a preheated 350 oven for 25 to 30 minutes or until hot and bubbling. Makes 4 servings.

A year ago - Grilled Chicken Margarita on Green Chile Rice

Two year's ago - Sloppy Bombay Joe's

Hard Polenta Cakes with Bolognese Meat Sauce

When you're looking for a menu that can be made entirely in advance and reheated in a flash, this would be it.

Creamy polenta cooked until perfectly smooth and luscious, flavored with sage and bay, ramped up with mascarpone cheese - have I got your attention now? 

Thanks to Anne Burrell, this polenta is darn near perfect as it is, but it gets better. Moved to a square pan then refrigerated and when cold, cut into rounds and fried until crisp just before serving ...well you can't get much better than that! Oh but it does - get better that is.

Imagine those perfectly creamy inside and crispy outside parmesan topped cakes perched on a version of Nick Stellino's Bolognese Meat Sauce, loaded with chopped veggies, fortified with marsala and flavored with sage and pancetta. Now, that my friends is perfection. It just doesn't get any better.

Hard Polenta Cakes(from JBug’s Kitchen Antics adapted from Anne Burrell, Foodnetwork.com)

1 cup whole milk plus additional 2/3 cup

2 cups water

Pinch cayenne pepper

1 bay leaf

1 teaspoon salt (more or less depending on taste)

1 cup polenta

1/4 teaspoon dried sage

1/4 cup mascarpone cheese

4 tablespoon grated parmesan cheese plus additional for garnish

Olive oil for frying

In a medium saucepan heat 1 cup milk, water, cayenne, bay leaf and salt over medium heat until boiling. Whisk in polenta and lower heat to medium low then using a wooden spoon, stir polenta until thickened. Slowly incorporate additional 2/3 cup milk, stirring constantly and continue to cook until polenta thickens again and is very smooth. If the texture is grainy, add more liquid and continue to cook until smooth and thick. (Takes about 15 to 20 minutes). Remove from heat and stir in sage, mascarpone cheese and parmesan. Move to an 8 inch square pan lined with plastic wrap and spread evenly in pan. Cover well and refrigerate until firm.

To serve, remove from plastic and cut into rounds (I used a glass). Heat approximately a quarter inch of oil in a heavy skillet until very hot. Carefully add cut polenta and cook without moving for 3-4 minutes or until browned and crisp on one side. Flip over and continue to cook until browned on other side and hot in the center. Garnish with more parmesan cheese and serve over Bolognese sauce. Serves 4 to 6.

 Bolognese Meat Sauce Adapted from Nick Stellino’s Mediterranean Flavors

1/4  cup olive oil

1/4 teaspoon red pepper flakes (or more to taste)

1/2 cup finely chopped celery

1/2 cup finely chopped carrots

½ cup finely chopped onion

4 cloves garlic, sliced

1 large bay leaf

1/2 teaspoon ground sage

2 teaspoons dried basil

3 slices bacon, diced or 1 oz. diced pancetta

3/4 pound ground beef or pork (I used pork)

1/3 cup dry marsala wine

8 oz. can tomato sauce

2 Tablespoons tomato paste

2 cups beef stock

1/4 cup whipping cream (optional)

salt & pepper to taste

Heat olive oil until sizzling – add red pepper flakes, celery, carrots, onion, garlic, bay leaf, sage and basil and cook for 2 minutes, stirring constantly. Reduce heat to medium low and cook additional 10 minutes. Increase heat to high, add bacon (pancetta) and ground meat and cook stirring constantly for 2 minutes. Add wine and cook until almost evaporated – about 5 minutes. Add tomato sauce, paste & stock. Bring to a boil, reduce heat and simmer covered for 30 minutes. Remove cover and simmer until sauce is thick – additional 15 minutes.  Add cream and taste for seasoning.

A year ago - Beer Braised Turkey Thighs with an Island Twist

Two year's ago - Hanger Steak with Mushroom Madeira Gravy