They say that pork is the “other white meat”, but I often don’t make it because I don’t really know what to do with it. There are a million recipes out there for the first white meat, chicken; but the simple pork chop usually is left out. And seriously how many times can you Shake and Bake a chop? So I started the great search for new and interesting pork chop recipes, and have come up with three winners.
The think that makes pork so versatile is that it has a mild flavor that pairs with almost anything like fruit, nuts and even chocolate. I also prefer to pan sear or bake my chops, as I am not a huge fan of the grill. Why this is I don’t know because if I grilled I would have to wash less dishes. I don’t even own a real grill, when I do get my caveman on I do it on a ghetto rigged camp grill. Before we get into the recipes I want to let you in on a little secret. You do not have to cook the crap out of your pork anymore, trichinosis is not a problem these days and it really sucks to eat a chop that has the consistency of shoe leather.
Recently I was perusing my favorite cookbook, Bitchin Kitchen looking for something to make and there was a recipe for Balsamic Chocolate Filet Mignon that I thought would translate well for pork chops, and boy was I right. When you buy your chops look for some that are about a half-inch thick so that they will sauté well. I have to have mine specially cut because we cut them at least one inch to an inch and a half to sell at work and those monsters are just too thick to sauté. In this case bigger is not better. Anyway salt and pepper each side of the chop and sauté over medium high heat in olive oil. In a small saucepan combine six tablespoons each of Balsamic vinegar and maple syrup, bring to a boil and let it thicken before adding about a teaspoon of shaved dark chocolate. I will admit that I used imitation maple syrup instead of the real thing and even though it was tasty I need to bring home some of the real stuff for cooking. I love the fake stuff on my pancakes but it doesn’t translate well in recipes. So once the chops are cooked to a nice medium remove from the pan and drizzle with the sauce. I have recently become a fan of Balsamic vinegar and when combined with the chocolate it is divine.
Another recipe for pan-fried pork with a yummy sauce is Blueberry Chops. Once again sauté your chops in olive oil as in the first recipe, but this time we are going to top them with a tasty fresh blueberry sauce. Sauté a small-diced onion in butter until soft before adding one and a half cups of chicken broth and one cup of fresh blueberries. Bring this to a boil and let it cook until it reduces by half. Serve this over the pork chops. I recommend using wild blueberries for this recipe, and if you do not have any fresh ones then frozen will be fine, just let them defrost first.
Finally here is my favorite way to make pork chops, Pistachio Crusty Chops. Begin by shelling about a half cup of pistachios and dumping them into your food processor, add 2 cloves of garlic, the zest from one lemon and about a quarter cup of whole-wheat breadcrumbs. Process all of this until well combined then dump it all onto a plate. Take four one-inch thick pork chops and dip them into the nut mixture, do this liberally. Bake the chops at 350 degrees for about a half hour or until they are cooked until medium.
So there you have it, no need to constantly grill up a bland pork chop or be reduced to constantly Shake and Baking them. So go ahead and get your pork on and try out your favorite sauces or techniques from other recipes on this versatile meat.
Chocolate-Balsamic Chops
4 1-inch thick pork chops
6 Tlbsp. Balsamic vinegar
6 Tlbsp. Real maple syrup
1 tsp. Dark chocolate, shaved
Salt & pepper
Season both side of the chops with salt and pepper and sauté over med. high heat. Cook to your desired doneness. Combine the vinegar and maple syrup, bring to boil and let thicken before melting in chocolate. Drizzle the sauce over the chops.
Blueberry Chops
4 1-inch thick pork chops
1 small onion, diced
1-½ cups chicken broth
1-cup blueberries
Salt & pepper
Season both sides of the chops with salt and pepper and sauté over medium high heat. Sauté the onion in butter until softened and add the broth and berries. Bring this to a boil and then cook until reduced by half. Drizzle sauce over the chops.
Pistachio Crusty Chops
4 1-inch thick pork chops
½ cup pistachio nuts
2 cloves garlic
1 lemon, zest only
¼ cup whole-wheat breadcrumbs
In a food processor combine the nuts, garlic, zest and breadcrumbs. Coat the chops liberally with the mixture and bake at 350° for about 30 minutes.
Wednesday, September 15, 2010
Saturday, August 21, 2010
Late Summer Night's Party
My favorite season is summer, specifically late summer. You know the time of year when the days are still hot, but the evenings cool off perfectly for bonfires and al fresco dinner parties. These are two more things on my list of favorite things; fires are so mesmerizing and entertaining outside makes me feel like someone in a French or Italian movie. I would seriously love to scrap everything and move to either Provence or Tuscany so that I could be surrounded by all that beauty and culture. Ahh, but for now I have to make due with transforming my home into a pseudo Provencal late summer night’s wonderland.
To accomplish this European feel begin by arranging patio furniture around your yard with the focal point being a white tablecloth draped table covered in candles and flowers. I would also string up my Christmas lights for extra ambiance, oh and don’t forget about a small bonfire. (Keep it small because you do not want the fire department showing up). Finally concerning music, it should be at a background volume, out of sight and play something soft and relaxing like classical. Now that the mood is set let’s talk food.
Now the last thing I want to be doing during my party is hanging in the kitchen putting together a multi-course meal. So I have gathered a few recipes that can easily be prepared ahead and enjoyed at room temperature.
The day before your party put together some fancy olives for your guests to nibble. My grocery store has a nice selection of bulk olives in the international cheese section of the deli. Buy at least a pound of olives for four people; you will need to double this recipe if you are entertaining more than four people. Rinse the olives well and put them into a bowl with one clove of minced garlic, half a cup of olive oil, one tablespoon of red wine vinegar, the zest and juice of one lemon and half a teaspoon of each red pepper flakes and oregano. Stir this up well and let the olives marinate overnight. Make sure that you warn your guests of the pits because there is nothing festive about chipped teeth.
Ok so on the day of your party get your apron on because you will need to get down to business if you want to enjoy your guests. Start by making your main dish, Pesto Chicken Bowties. To make this dish start by cooking a pound of bowtie pasta according to the package directions, rinse it and set aside. Next sauté one medium diced red pepper, one small-diced shallot, two minced cloves of garlic and a cup of chopped baby zucchini until everything is tender. Reduce the heat and add two cups of pre-cooked diced chicken, one can of drained artichoke hearts, half a cup of chopped sun-dried tomatoes, a container of store-bought reduced fat pesto sauce, salt and red pepper flakes. Remove all of this from the heat and toss it well with the pasta before adding a cup of Parmesan cheese. The beauty thing about this dish is that it is just as good served room temperature as hot off the stove.
The next dish needs an hour to marinate so plan accordingly for Spicy Shrimp with Avocado Dipping Sauce. Begin by making a marinade from half a cup of lime juice, two teaspoons of olive oil, half a cup of finely diced red onion, a quarter cup of chopped cilantro, two cloves of finely minced garlic, one seeded minced jalapeno, a forth of a teaspoon of oregano, salt and pepper. To this mixture ass about a pound and a half of pre-cooked shelled shrimp and let it marinate for an hour. While the shrimp is marinating make up the dip in a food processor out of one chopped avocado, a third of a cup of low fat sour cream, two tablespoons reduced fat mayonnaise, one teaspoon of lime juice and salt. Blend this until it is smooth and serve it with the chilled marinated shrimp.
Finally to finish out your al fresco meal are some Chicken Sausage Skewers. You can find a wide variety of chicken sausages at the grocery store; I personally love the sweet apple ones, but you can use whichever flavor you want in this recipe. Begin by sautéing one inch pieces of the sausage until browned on each side and then let them cool enough to handle. Once cooled you can begin assembling by spearing a fresh basil leaf, a small piece of roasted red pepper, a quarter of a marinated artichoke heart and finally a piece of the sausage onto wooden skewers. Voila you are done.
Now on the subject of bread and desserts you all know that I am not a baker but if that is your thing then knock your socks off and make everything from scratch. Me I am a fan of the Ciabatta rolls from the grocery store and I would most likely pick up an assortment of fancy pastries at my favorite Italian bakery or suggest one of the guests bring a dessert.
So now all you have to do is get dressed, set out the food, uncork the wine and enjoy your guests. I don’t understand why people throw parties just to spend the entire time in the kitchen or running around like a chicken with their heads cut off; didn’t you invite these people to enjoy their company? So have a game plan for your party that will enable you to kick back and enjoy the late summer night’s festivities.
Nibbling Olives
1 lb. Mixed Olives
1 clove Garlic, minced
½ Cup Olive Oil
1 Tblsp Red Wine Vinegar
1 Lemon, zested & juiced
½ Tsp Red Pepper Flakes
½ Tsp. Oregano
Rinse and drain the olives then combine them with the remaining ingredients to marinate in overnight.
Pesto Chicken Bowties
1 Lb. Bowtie Pasta
1 Med. Red Pepper, diced
1 Small Shallot, diced
2 Cloves Garlic, minced
1 Cup Baby zucchini, chopped
2 Cups Cooked chicken, diced
1 Can Artichoke hearts, drained & quartered
½ Cup Sun dried tomatoes, chopped
1 Container Reduced fat pesto sauce
1 Tsp. Red pepper flakes
Salt
1 Cup Parmesan cheese, grated
Make pasta according to the package directions and drain. Sauté the red pepper, shallot, garlic and zucchini until soft. Stir in the remaining ingredients and toss with the pasta.
Spicy Shrimp with Avocado Dipping Sauce
½ Cup Lime Juice
2 Tsp. Olive Oil
½ Cup Red Onion, minced
¼ Cup Cilantro, chopped
2 Cloves Garlic, minced
1 Small Jalapeno, seeded and minced
¼ Tsp. Oregano
Salt & Pepper
1 ½ Lbs. Shrimp, cooked, shelled & deveined
1 Medium Avocado, chopped
1/3 Cup Low fat sour cream
2 Tblsp. Reduced fat mayonnaise
1 Tsp. Lime juice
Make a marinade out of the first eight ingredients and marinate the shrimp in it for an hour. Blend the last four ingredients in a food processor and serve with the drained shrimp.
Chicken Sausage Skewers
1 Pkg. Chicken sausage
1 Jar Roasted red peppers
1 Jar Marinated artichoke hearts
Basil leaves
Wooden skewers
Cut the chicken sausage into 1 inch circles and sauté until browned. Once cooled, spear the sausage onto a wooden skewer with one piece each of the remaining ingredients.
To accomplish this European feel begin by arranging patio furniture around your yard with the focal point being a white tablecloth draped table covered in candles and flowers. I would also string up my Christmas lights for extra ambiance, oh and don’t forget about a small bonfire. (Keep it small because you do not want the fire department showing up). Finally concerning music, it should be at a background volume, out of sight and play something soft and relaxing like classical. Now that the mood is set let’s talk food.
Now the last thing I want to be doing during my party is hanging in the kitchen putting together a multi-course meal. So I have gathered a few recipes that can easily be prepared ahead and enjoyed at room temperature.
The day before your party put together some fancy olives for your guests to nibble. My grocery store has a nice selection of bulk olives in the international cheese section of the deli. Buy at least a pound of olives for four people; you will need to double this recipe if you are entertaining more than four people. Rinse the olives well and put them into a bowl with one clove of minced garlic, half a cup of olive oil, one tablespoon of red wine vinegar, the zest and juice of one lemon and half a teaspoon of each red pepper flakes and oregano. Stir this up well and let the olives marinate overnight. Make sure that you warn your guests of the pits because there is nothing festive about chipped teeth.
Ok so on the day of your party get your apron on because you will need to get down to business if you want to enjoy your guests. Start by making your main dish, Pesto Chicken Bowties. To make this dish start by cooking a pound of bowtie pasta according to the package directions, rinse it and set aside. Next sauté one medium diced red pepper, one small-diced shallot, two minced cloves of garlic and a cup of chopped baby zucchini until everything is tender. Reduce the heat and add two cups of pre-cooked diced chicken, one can of drained artichoke hearts, half a cup of chopped sun-dried tomatoes, a container of store-bought reduced fat pesto sauce, salt and red pepper flakes. Remove all of this from the heat and toss it well with the pasta before adding a cup of Parmesan cheese. The beauty thing about this dish is that it is just as good served room temperature as hot off the stove.
The next dish needs an hour to marinate so plan accordingly for Spicy Shrimp with Avocado Dipping Sauce. Begin by making a marinade from half a cup of lime juice, two teaspoons of olive oil, half a cup of finely diced red onion, a quarter cup of chopped cilantro, two cloves of finely minced garlic, one seeded minced jalapeno, a forth of a teaspoon of oregano, salt and pepper. To this mixture ass about a pound and a half of pre-cooked shelled shrimp and let it marinate for an hour. While the shrimp is marinating make up the dip in a food processor out of one chopped avocado, a third of a cup of low fat sour cream, two tablespoons reduced fat mayonnaise, one teaspoon of lime juice and salt. Blend this until it is smooth and serve it with the chilled marinated shrimp.
Finally to finish out your al fresco meal are some Chicken Sausage Skewers. You can find a wide variety of chicken sausages at the grocery store; I personally love the sweet apple ones, but you can use whichever flavor you want in this recipe. Begin by sautéing one inch pieces of the sausage until browned on each side and then let them cool enough to handle. Once cooled you can begin assembling by spearing a fresh basil leaf, a small piece of roasted red pepper, a quarter of a marinated artichoke heart and finally a piece of the sausage onto wooden skewers. Voila you are done.
Now on the subject of bread and desserts you all know that I am not a baker but if that is your thing then knock your socks off and make everything from scratch. Me I am a fan of the Ciabatta rolls from the grocery store and I would most likely pick up an assortment of fancy pastries at my favorite Italian bakery or suggest one of the guests bring a dessert.
So now all you have to do is get dressed, set out the food, uncork the wine and enjoy your guests. I don’t understand why people throw parties just to spend the entire time in the kitchen or running around like a chicken with their heads cut off; didn’t you invite these people to enjoy their company? So have a game plan for your party that will enable you to kick back and enjoy the late summer night’s festivities.
Nibbling Olives
1 lb. Mixed Olives
1 clove Garlic, minced
½ Cup Olive Oil
1 Tblsp Red Wine Vinegar
1 Lemon, zested & juiced
½ Tsp Red Pepper Flakes
½ Tsp. Oregano
Rinse and drain the olives then combine them with the remaining ingredients to marinate in overnight.
Pesto Chicken Bowties
1 Lb. Bowtie Pasta
1 Med. Red Pepper, diced
1 Small Shallot, diced
2 Cloves Garlic, minced
1 Cup Baby zucchini, chopped
2 Cups Cooked chicken, diced
1 Can Artichoke hearts, drained & quartered
½ Cup Sun dried tomatoes, chopped
1 Container Reduced fat pesto sauce
1 Tsp. Red pepper flakes
Salt
1 Cup Parmesan cheese, grated
Make pasta according to the package directions and drain. Sauté the red pepper, shallot, garlic and zucchini until soft. Stir in the remaining ingredients and toss with the pasta.
Spicy Shrimp with Avocado Dipping Sauce
½ Cup Lime Juice
2 Tsp. Olive Oil
½ Cup Red Onion, minced
¼ Cup Cilantro, chopped
2 Cloves Garlic, minced
1 Small Jalapeno, seeded and minced
¼ Tsp. Oregano
Salt & Pepper
1 ½ Lbs. Shrimp, cooked, shelled & deveined
1 Medium Avocado, chopped
1/3 Cup Low fat sour cream
2 Tblsp. Reduced fat mayonnaise
1 Tsp. Lime juice
Make a marinade out of the first eight ingredients and marinate the shrimp in it for an hour. Blend the last four ingredients in a food processor and serve with the drained shrimp.
Chicken Sausage Skewers
1 Pkg. Chicken sausage
1 Jar Roasted red peppers
1 Jar Marinated artichoke hearts
Basil leaves
Wooden skewers
Cut the chicken sausage into 1 inch circles and sauté until browned. Once cooled, spear the sausage onto a wooden skewer with one piece each of the remaining ingredients.
Wednesday, July 28, 2010
Fry Baby Fry...Or Not
Okay so I will admit it; I love fried chicken. I have since I was a little girl and my family worked for a local restaurant chain that made, in my opinion, the best chicken in the world. Combine some nicely spiced chicken with a small bowl of those slightly runny mashed potatoes that come out of a machine and I am happy! Even now whenever the girls in our little takeout stand open the chicken fryer the wafting scent of freshly fried chicken makes me euphoric. But seriously I can not eat the stuff too often or I would be as big as a house; so I have to find lighter ways to make my favorite food.
Now there is nothing wrong with Shake and Bake, but when you want to impress someone that is not what you should be putting on the table. So I have been searching for a super yummy baked recipe that maintains optimum juiciness and has just the right amount of zing. Something that many chefs are doing these days is brineing the chicken in lemon juice before breading and cooking, which got me thinking... and here it is, Spicy Lemon Chicken.
Begin by combining a can of thawed lemonade with a quarter cup of buttermilk, salt and pepper. Marinate the bone-in, skin-on chicken pieces in this mixture for at least four hours or up until overnight. For the fried coating combine about two cups of Panko breadcrumbs, one tablespoon of dried thyme, a quarter teaspoon of cayenne and the zest of about half a lemon in a freezer bag. Remove the chicken from the marinade and roll each piece in about a quarter cup of reduced fat mayonnaise before placing them in a bag and shaking until each piece is covered in the breadcrumbs. Place in a baking dish and bake at 400 degrees for thirty-five to forty minutes or until the skin is golden brown and crispy.
I do not have one of those mashed potato machines so I have to make due with instant mashed potatoes and for a finishing touch on the chicken, drizzle it with a little honey. Oh it was so good, crunchy, spicy, tangy and just a little sweet.
Spicy Lemon Chicken
2 pieces Leg/Thigh chicken cut in half
1 can Frozen lemonade mix, thawed
1/4 cup Buttermilk
Salt & Pepper
2 cups Panko breadcrumbs
1 Tlbsp Dried thyme
1/4 tsp Cayenne pepper
1 Tlbsp Lemon zest
1/4 cup Reduced fat mayonnaise
Marinate the chicken pieces in the lemonade, buttermilk, salt and pepper for at least 4 hours. Combine the breadcrumbs, thyme, cayenne and zest in a freezer bag. Roll the pieces in the mayonnaise and then coat in the breadcrumbs. Place in a baking dish and bake at 400 degrees for 35-40 minutes.
Now there is nothing wrong with Shake and Bake, but when you want to impress someone that is not what you should be putting on the table. So I have been searching for a super yummy baked recipe that maintains optimum juiciness and has just the right amount of zing. Something that many chefs are doing these days is brineing the chicken in lemon juice before breading and cooking, which got me thinking... and here it is, Spicy Lemon Chicken.
Begin by combining a can of thawed lemonade with a quarter cup of buttermilk, salt and pepper. Marinate the bone-in, skin-on chicken pieces in this mixture for at least four hours or up until overnight. For the fried coating combine about two cups of Panko breadcrumbs, one tablespoon of dried thyme, a quarter teaspoon of cayenne and the zest of about half a lemon in a freezer bag. Remove the chicken from the marinade and roll each piece in about a quarter cup of reduced fat mayonnaise before placing them in a bag and shaking until each piece is covered in the breadcrumbs. Place in a baking dish and bake at 400 degrees for thirty-five to forty minutes or until the skin is golden brown and crispy.
I do not have one of those mashed potato machines so I have to make due with instant mashed potatoes and for a finishing touch on the chicken, drizzle it with a little honey. Oh it was so good, crunchy, spicy, tangy and just a little sweet.
Spicy Lemon Chicken
2 pieces Leg/Thigh chicken cut in half
1 can Frozen lemonade mix, thawed
1/4 cup Buttermilk
Salt & Pepper
2 cups Panko breadcrumbs
1 Tlbsp Dried thyme
1/4 tsp Cayenne pepper
1 Tlbsp Lemon zest
1/4 cup Reduced fat mayonnaise
Marinate the chicken pieces in the lemonade, buttermilk, salt and pepper for at least 4 hours. Combine the breadcrumbs, thyme, cayenne and zest in a freezer bag. Roll the pieces in the mayonnaise and then coat in the breadcrumbs. Place in a baking dish and bake at 400 degrees for 35-40 minutes.
Wednesday, July 7, 2010
6th Circle of Hell
I know that since it is July I should expect hot days; but for God's sake it is HOT here. Understandably I do not live in the hottest place in the area, hence I am in the 6th Circle of Hell while those that live in the asphalt jungles are in the 7th Circle. Yesterday it was so bad that I filled up my bathtub with cold water and sat in it reading a magazine to cool off. And I am at the point where I would sell my mother for a swimming pool! The last thing I want to do on a hot steamy day is cook, but I need to eat so I scoured my cookbooks for some barely cooked meals. And I was inspired to make a French-Style Bistro Salad/Sandwich.
Begin by making a salad with whichever vegetables you like; personally I like Romaine, carrots, radishes, celery and onions. Next in your trusty food processor combine about a half cup of cherry tomatoes, two tablespoons each of red wine vinegar and olive oil, one tablespoon each of Dijon mustard and honey, one small clove of garlic and salt and pepper to taste. Blend this until it is a light orange color and keep in the fridge until ready to use. The dressing will keep for a few days in a tightly closed container in the fridge.
The sandwich part is made from a half inch thick slice of multi grain peasant bread toasted lightly, spread with more Dijon mustard and then topped with two slices of honey baked ham and Swiss cheese. Place the sandwich under the broiler and let it rip until the cheese is melted and golden brown. While this is toasting lightly poach an egg in some gently boiling water with two tablespoons of vinegar.
Place the finished sandwich on top of your salad that is dressed with the Honey Tomato Vinaigrette and top it all with the softly poached egg. I suggest enjoying this meal al fresco under an umbrella with a glass of iced lemon water.
This meal is light enough so that you will not feel overwhelmed on such a hot day, but satisfies enough to be considered dinner. Plus you should have plenty of room for a nice refreshing bowl of ice cream!
French-Style Bistro Salad/Sandwich
1/4 cup cherry tomatoes
2 Tlbsp red wine vinegar
2 Tlbsp olive oil
1 Tlbsp Dijon mustard
1 Tlbsp honey
1 Sm garlic clove
2 slices multi grain peasant bread
2 tsp Dijon mustard
4 slices honey baked ham
2 slices Swiss cheese
2 eggs
Combine the first 6 ingredients in a food processor until well blended. Lightly toast the bread, spread with Dijon mustard, top with ham and cheese. Place under broiler for 5-7 minutes. Poach the eggs for about 4 minutes in lightly boiling water with 2 tablespoons if vinegar.
Begin by making a salad with whichever vegetables you like; personally I like Romaine, carrots, radishes, celery and onions. Next in your trusty food processor combine about a half cup of cherry tomatoes, two tablespoons each of red wine vinegar and olive oil, one tablespoon each of Dijon mustard and honey, one small clove of garlic and salt and pepper to taste. Blend this until it is a light orange color and keep in the fridge until ready to use. The dressing will keep for a few days in a tightly closed container in the fridge.
The sandwich part is made from a half inch thick slice of multi grain peasant bread toasted lightly, spread with more Dijon mustard and then topped with two slices of honey baked ham and Swiss cheese. Place the sandwich under the broiler and let it rip until the cheese is melted and golden brown. While this is toasting lightly poach an egg in some gently boiling water with two tablespoons of vinegar.
Place the finished sandwich on top of your salad that is dressed with the Honey Tomato Vinaigrette and top it all with the softly poached egg. I suggest enjoying this meal al fresco under an umbrella with a glass of iced lemon water.
This meal is light enough so that you will not feel overwhelmed on such a hot day, but satisfies enough to be considered dinner. Plus you should have plenty of room for a nice refreshing bowl of ice cream!
French-Style Bistro Salad/Sandwich
1/4 cup cherry tomatoes
2 Tlbsp red wine vinegar
2 Tlbsp olive oil
1 Tlbsp Dijon mustard
1 Tlbsp honey
1 Sm garlic clove
2 slices multi grain peasant bread
2 tsp Dijon mustard
4 slices honey baked ham
2 slices Swiss cheese
2 eggs
Combine the first 6 ingredients in a food processor until well blended. Lightly toast the bread, spread with Dijon mustard, top with ham and cheese. Place under broiler for 5-7 minutes. Poach the eggs for about 4 minutes in lightly boiling water with 2 tablespoons if vinegar.
Tuesday, June 22, 2010
Cooking The Brew
I have a challenge for you; name five households that do not have at least one beer in its refrigerator. I can, but that is because not too many of my friends or family members really drink. Myself, I do not like beer; frankly I do not understand why it’s so popular because I think it tastes nasty. But I have used it in recipes and have found that the flavor changes enough to be tolerable to my taste buds.
In order to write about this ingredient I needed to first do some research; and what I learned was interesting. Beer is actually one of the oldest beverages to be concocted, but historians have been unable to pinpoint it’s creation to one specific culture. It seems that everyone in the Mesopotamian Valley was brewing this stuff. Beer was the beverage of choice until the Romans came into power and deemed it fit only for barbarians; but by the Middle (dark) Ages is was back on top. From its beginning until the Industrial Revolution in the eighteenth century beer was brewed in the home, but those industrious Germans changed that by brewing commercially and in quantity. Nothing exciting happened to the brew until the Prohibition Era in America. At this time bootleggers took the traditional European recipes and watered them down to increase profits. This was good for business but bad for taste buds; the result was that Americans developed a taste for weaker beer, thus the rise of Budweiser, and the demise of actual beer. Well that is until the last twenty years or so when microbreweries began to bring back the classic recipes.
Possibly the most popular recipe I have found using the brew is Beer Can Chicken. First you need to mix together a dry rub for the chicken. Combine one tablespoon brown sugar, garlic powder and salt, three fourths a teaspoon each of pepper and paprika, half a teaspoon of dry mustard and a fourth of a teaspoon each of cayenne pepper and poultry seasoning. Now take your chicken and rub it down with a little olive oil and half of the rub, sprinkle the rest of the rub into the cavity of the bird. As for the featured ingredient, most of the versions call for a can of Budweiser but you can use any variety you have on hand. I personally pour the Bud down the drain and fill the can with Bass. (Most of the male population in my area would consider that alcohol abuse, but screw them; I think Bud is gross!) Anyway, open the can, punch an extra small hole in the top, place it in the center of a baking dish and lower the chicken over it until the can is just about completely inside the cavity. Cook this at 350 degrees for about an hour, once done remove the can with tongs. I found that the beer works perfectly with the sweet and spicy rub to flavor to the chicken, plus it makes the bird super moist.
Now we move on to a darker beer, a lager. This dish is Maple-Lager Chicken and is an adaptation of a dish served in a Washington restaurant. In a baking dish whisk together one twelve ounce bottle of lager, I use Harp, and one third cup of real maple syrup. (The imitation syrup doesn’t have enough maple punch to stand up to the beer). Then add one sliced large onion, four smashed cloves of garlic, two sprigs of fresh rosemary, salt and pepper. Place four salt and peppered pieces of chicken, legs or breasts, skin side up in the baking dish and bake at 350 degrees for about an hour. Once done make a roux from one tablespoon each of flour and butter and add the liquid from the baking dish to make a sauce. Serve this sauce over the chicken and a side of rice. The lager style beer lends a slightly nutty and faintly bitter balance to the maple syrup.
This last recipe calls for a full-on dark beer; it’s a hearty Beef and Guinness Stew. Start by browning five pounds of beef brisket cubes in a buttered skillet. Don’t freak out about the amount of meat, this will serve eight or leave you leftovers. Work in batches so that the meat gets a nice brown crust, if you crowd the pan everything will boil. Once you are done with the meat sauté four pounds of sliced onions and four large carrots in the same pan with butter. Once the onions are nice and caramelized put them and the meat into a Dutch oven. Once again in the same pan make a roux out of three tablespoons of butter and six tablespoons of flour, add one twelve ounce bottle of dark beer, such as Guinness, and three cups of beef broth. Bring this to a boil, whisking it until smooth and then pour it over the meat and onions. Cover the Dutch oven and cook the stew in a 325 degree oven for two hours, then remove the cover and cook another thirty minutes. Serve this testosterone fest of a stew over mashed potatoes.
There are other things you can do with beer such as using it as a substitute for steaming hotdogs and shellfish, adding it to deep-frying batter and into baked goods for added moisture. Be aware though, most of the alcohol will cook out; but trace amounts will remain so warn any guests who are sensitive to alcoholic beverages of your ingredients. The last thing you need as a hostess/host is to help someone off the wagon. So the next time you grab a beer from the fridge maybe you could use it in your dinner preparation as opposed to the beer pong table. And if you choose to imbibe please do so responsibly and don’t drink and drive.
Beer Can Chicken
1 Tlbsp Brown sugar
1 ½ tsp. Garlic powder
1 ½ tsp. Salt
¾ tsp. Black pepper
¾ tsp. Paprika
½ tsp. Dry mustard
¼ tsp. Cayenne pepper
¼ tsp. Poultry seasoning
1 3lb. Roasting chicken
1 12oz can Beer
Combine the first 8 ingredients into a rub. Rub the chicken down with olive oil and then about half of the rub, sprinkle the remaining rub into the cavity of the chicken. Open the can of beer and punch a small hole in the top and place it into the cavity standing upright. Bake at 350° for and hour.
Maple-Lager Chicken
1 12oz. Bottle Lager style beer
1/3 cup Real maple syrup
1 lg. Onion, sliced
3 cloves Garlic, smashed
2 sprigs Fresh rosemary
4 pieces Chicken, legs or breasts
1 Tlbsp Flour
1 Tlbsp Butter
In a baking dish whisk together the first 5 ingredients. Place the salt and peppered chicken into the sauce and bake at 350° for about an hour. Combine the flour and butter and whisk it into the sauce once chicken is removed to make a sauce.
Beef and Guinness Stew
5 lbs. Beef brisket cubed
4 lbs. Onion, sliced
4 lg. Carrots, sliced
3 Tlbsp Butter
6 Tlbsp Flour
12 oz. Bottle Guinness
3 Cups Beef broth
In batches brown the meat in a buttered pan. Once done caramelize the onions until soft, place both into a Dutch oven. In the previously used pan melt the butter and stir in the flour, let cook for a minute and then whisk in the beer and broth. Bring to a boil until smooth and thickened and pour into the Dutch oven. Cover and cook at 325° for 2 hours, then uncover and cook 30 more minutes. Serve over mashed potatoes.
In order to write about this ingredient I needed to first do some research; and what I learned was interesting. Beer is actually one of the oldest beverages to be concocted, but historians have been unable to pinpoint it’s creation to one specific culture. It seems that everyone in the Mesopotamian Valley was brewing this stuff. Beer was the beverage of choice until the Romans came into power and deemed it fit only for barbarians; but by the Middle (dark) Ages is was back on top. From its beginning until the Industrial Revolution in the eighteenth century beer was brewed in the home, but those industrious Germans changed that by brewing commercially and in quantity. Nothing exciting happened to the brew until the Prohibition Era in America. At this time bootleggers took the traditional European recipes and watered them down to increase profits. This was good for business but bad for taste buds; the result was that Americans developed a taste for weaker beer, thus the rise of Budweiser, and the demise of actual beer. Well that is until the last twenty years or so when microbreweries began to bring back the classic recipes.
Possibly the most popular recipe I have found using the brew is Beer Can Chicken. First you need to mix together a dry rub for the chicken. Combine one tablespoon brown sugar, garlic powder and salt, three fourths a teaspoon each of pepper and paprika, half a teaspoon of dry mustard and a fourth of a teaspoon each of cayenne pepper and poultry seasoning. Now take your chicken and rub it down with a little olive oil and half of the rub, sprinkle the rest of the rub into the cavity of the bird. As for the featured ingredient, most of the versions call for a can of Budweiser but you can use any variety you have on hand. I personally pour the Bud down the drain and fill the can with Bass. (Most of the male population in my area would consider that alcohol abuse, but screw them; I think Bud is gross!) Anyway, open the can, punch an extra small hole in the top, place it in the center of a baking dish and lower the chicken over it until the can is just about completely inside the cavity. Cook this at 350 degrees for about an hour, once done remove the can with tongs. I found that the beer works perfectly with the sweet and spicy rub to flavor to the chicken, plus it makes the bird super moist.
Now we move on to a darker beer, a lager. This dish is Maple-Lager Chicken and is an adaptation of a dish served in a Washington restaurant. In a baking dish whisk together one twelve ounce bottle of lager, I use Harp, and one third cup of real maple syrup. (The imitation syrup doesn’t have enough maple punch to stand up to the beer). Then add one sliced large onion, four smashed cloves of garlic, two sprigs of fresh rosemary, salt and pepper. Place four salt and peppered pieces of chicken, legs or breasts, skin side up in the baking dish and bake at 350 degrees for about an hour. Once done make a roux from one tablespoon each of flour and butter and add the liquid from the baking dish to make a sauce. Serve this sauce over the chicken and a side of rice. The lager style beer lends a slightly nutty and faintly bitter balance to the maple syrup.
This last recipe calls for a full-on dark beer; it’s a hearty Beef and Guinness Stew. Start by browning five pounds of beef brisket cubes in a buttered skillet. Don’t freak out about the amount of meat, this will serve eight or leave you leftovers. Work in batches so that the meat gets a nice brown crust, if you crowd the pan everything will boil. Once you are done with the meat sauté four pounds of sliced onions and four large carrots in the same pan with butter. Once the onions are nice and caramelized put them and the meat into a Dutch oven. Once again in the same pan make a roux out of three tablespoons of butter and six tablespoons of flour, add one twelve ounce bottle of dark beer, such as Guinness, and three cups of beef broth. Bring this to a boil, whisking it until smooth and then pour it over the meat and onions. Cover the Dutch oven and cook the stew in a 325 degree oven for two hours, then remove the cover and cook another thirty minutes. Serve this testosterone fest of a stew over mashed potatoes.
There are other things you can do with beer such as using it as a substitute for steaming hotdogs and shellfish, adding it to deep-frying batter and into baked goods for added moisture. Be aware though, most of the alcohol will cook out; but trace amounts will remain so warn any guests who are sensitive to alcoholic beverages of your ingredients. The last thing you need as a hostess/host is to help someone off the wagon. So the next time you grab a beer from the fridge maybe you could use it in your dinner preparation as opposed to the beer pong table. And if you choose to imbibe please do so responsibly and don’t drink and drive.
Beer Can Chicken
1 Tlbsp Brown sugar
1 ½ tsp. Garlic powder
1 ½ tsp. Salt
¾ tsp. Black pepper
¾ tsp. Paprika
½ tsp. Dry mustard
¼ tsp. Cayenne pepper
¼ tsp. Poultry seasoning
1 3lb. Roasting chicken
1 12oz can Beer
Combine the first 8 ingredients into a rub. Rub the chicken down with olive oil and then about half of the rub, sprinkle the remaining rub into the cavity of the chicken. Open the can of beer and punch a small hole in the top and place it into the cavity standing upright. Bake at 350° for and hour.
Maple-Lager Chicken
1 12oz. Bottle Lager style beer
1/3 cup Real maple syrup
1 lg. Onion, sliced
3 cloves Garlic, smashed
2 sprigs Fresh rosemary
4 pieces Chicken, legs or breasts
1 Tlbsp Flour
1 Tlbsp Butter
In a baking dish whisk together the first 5 ingredients. Place the salt and peppered chicken into the sauce and bake at 350° for about an hour. Combine the flour and butter and whisk it into the sauce once chicken is removed to make a sauce.
Beef and Guinness Stew
5 lbs. Beef brisket cubed
4 lbs. Onion, sliced
4 lg. Carrots, sliced
3 Tlbsp Butter
6 Tlbsp Flour
12 oz. Bottle Guinness
3 Cups Beef broth
In batches brown the meat in a buttered pan. Once done caramelize the onions until soft, place both into a Dutch oven. In the previously used pan melt the butter and stir in the flour, let cook for a minute and then whisk in the beer and broth. Bring to a boil until smooth and thickened and pour into the Dutch oven. Cover and cook at 325° for 2 hours, then uncover and cook 30 more minutes. Serve over mashed potatoes.
Friday, May 28, 2010
Get Your Caveman On!
When the weather starts to warm up I notice a trend in what we are selling from our meat counter, hamburger, steaks and pork ribs start flying out of the store. These are the typical items that people throw on the grill for quick outdoor cooking. Grilling is not a new form of cooking, it has been around since the cavemen first started cooking their food; but how we grill and what we grill has changed quite a bit.
I am not a huge fan of hamburgers at home for some reason, the funny thing is that I save tons of recipes for burgers but rarely make them. Also I never put chicken on the grill because I find that the outside burns before the inside is cooked through. I do however like to grill at other people’s houses, as I currently only have a tiny camp sized gas grill. The nice thing about the grill is that with a little creativity you can grill your entire meal.
My absolute favorite grilled meal is a Marinated Flank Steak with Grilled Guacamole. Now I know that you are saying, “How the heck go you grill guacamole?” Well read on because it is very easy. Begin by marinating your flank steak in two tablespoons of olive oil, three tablespoons of Worcestershire sauce, two tablespoons of course ground Dijon mustard, two tablespoons of Montreal Steak Seasoning, a grated garlic clove, a quarter of onion also grated and about a tablespoon of hot sauce. Let this sit for about an hour to incorporate all of the flavors. Combine a pint of halved grape tomatoes with half a bunch of chopped cilantro, six diced pickled jalapeno rings, a tablespoon olive oil, one tablespoon red wine vinegar, salt and pepper. While the steak and tomatoes are marinating cut a large red onion into one-inch wide rings and halve two avocados; drizzle both of these with olive oil so that they do not stick to the grill. Okay now it is time to head outside to the grill that you have preheated to a medium-high heat to get in touch with your inner caveman. The steak and onions are going to take the longest to cook so start them first, when you flip these add the avocado. Once everything is grilled to your liking begin constructing your dinner. Once the steak has rested for a few minutes slice it against the grain and on a heavy angle into fairly thin slices. Cover the plated slices with the tomato salad, avocado and onions, squeeze some fresh lime juice over everything and enjoy. This meal does require a lot of prep work but seriously it is worth it!
We sell a lot of pork ribs and chops that people cover in barbeque sauce and throw on the grill; how boring! Pork is a very delicate meat to grill; most people tend to over do it so you end up with a burnt dry chop or a shoe leather tough rib. Personally I never grill ribs; I have learned that cheaper cuts of meat turn out better if slow cooked. So when I put pork chops on the grill I tend to cook them over low heat so that they come up to a doneness of medium without burning on the outside. I am also a fan of sauces on my meats so Bourbon Smothered Spiced Pork Chops is right up my alley.
Begin this dish by making the sauce that will eventually be poured over the chops. Combine half a cup of bourbon, quarter cup of brown sugar, three tablespoons of cider vinegar, quarter cup of soy sauce, one minced clove of garlic and about half a teaspoon of black pepper over high heat just until it boils then reduce the heat to low for about ten to fifteen minutes until it reduced to half. While this is cooking combine half a teaspoon chili powder, quarter teaspoon cinnamon, eighth teaspoon allspice and a pinch of salt, rub this on both sides of four pork chops. Grill the chops over medium heat until medium, about four minutes per side. Serve the spiced chops smothered in the bourbon sauce. The combination of spicy and sweet is a nice change to the boring barbeque smothered chops.
Most people think that only dense meaty fish, such as swordfish and salmon, can be grilled; but I am going to share a secret with you. You can also grill shellfish, shhh. I have seen someone grill lobster by tossing the live sea bug onto the grill, closing the lid and letting it rip for about twenty minutes; and it was just as tasty as boiling the lobster. Clams are another shellfish that translate nicely to the grill; all you need is one of those throwaway tin foil pans in order to do this. I really do like clams and Grilled Lemon-Garlic Clams is a slightly smoky light dish that works as a meal or appetizer.
In a sauce pan that you do not mind putting on the grill combine one stick of butter, one large minced shallot, two tablespoons of lemon juice, four cloves of minced garlic, and one teaspoon of lemon zest. Place the pan on the grill to melt the mixture. Place four pounds of cleaned little neck clams in a single layer in a disposable casserole pan; cover it tightly with tinfoil and cook over high heat for about ten minute or until they all open. Discard any of the unopened clams and pour the melted butter mixture over the cooked clams before serving.
I don’t think that I need to get into grilling potatoes and vegetables because those are no brainers; but I do have a dessert trick up my sleeve. Did you know that you could make a grilled Banana Split? Yes you can and it is really easy. First you need to make a slit down the inside curve of the banana without cutting into the flesh too much, pull apart the peal so that you can stuff that thing with a bunch of yummy toppings. First brush a little melted butter on the flesh, drizzle a little chocolate sauce, caramel, strawberry topping and your favorite nuts. Wrap this concoction in tinfoil and grill it over high heat for about 8 minutes. Once cooked top the banana with ice cream, whipped cream and a cherry. The warm banana, melted toppings and cold ice cream make for an upscale version of this ice cream shop favorite.
As I said, I do not grill that often, but when I do I like to kick it up a notch. Don’t get me wrong I really enjoy having burgers in the summer, but usually it is when I am a guest somewhere. When I actually break out my ghetto camp grill I want to make something that just screams “WOW!” The recipes that I have shared here have that wow factor in my opinion and can make a great impression on your dinner guests.
Marinated Flank Steak with Grilled Guacamole
1 Flank steak
3 Tlbsp. Olive oil
3 Tlbsp Worcestershire Sauce
2 Tlbsp Course ground Dijon mustard
2 Tlbsp Montreal steak seasoning
1 Clove Garlic, grated
¼ wedge Onion, grated
1 Tlbsp Hot sauce
1 pint Grape tomatoes, halved
½ cup Cilantro, chopped
6 Pickled jalapeno rings, diced
1 Tlbsp Red wine vinegar
1 lg. Red Onion, sliced into 1 inch rings
2 Avocados, halved
1 lg. Lime, cut into wedges
Combine 2 Tlbsp olive oil, Worcestershire, mustard, steak seasoning, hot sauce, grated garlic and onion well, marinate the steak in this for 1 hour, turning once. Combine the tomatoes, cilantro, jalapenos, 1 Tlbsp olive oil, vinegar, salt and pepper; let this marinate at least 15 minutes. Grill the steak, onions, and avocados over med-high heat to your liking. Top everything with the tomato salad and a squeeze of lime.
Bourbon Smothered Spiced Pork Chops
½ cup Bourbon
¼ cup Brown sugar, packed
3 Tlbsp Cider vinegar
¼ cup Soy sauce
1 clove Garlic, minced
½ tsp Black pepper
4 Pork chops
½ tsp Chili powder
¼ tsp Cinnamon
1/8 tsp Allspice
Pinch Salt
Combine the first six ingredients in a saucepan over high heat, bring up to a boil and reduce heat to low for 10-15 minutes. Combine the last 4 ingredients well and rub on to both sides of the pork chops. Grill the chops over medium heat until medium doneness and smother with the reduced sauce.
Grilled Lemon-Garlic Clams
1 stick Butter
1 lg. Shallot, minced
2 Tlbsp Lemon juice
4 cloves Garlic, minced
1 tsp Lemon zest
4 lbs Littleneck clams
Combine the first five ingredients in a grill-safe sauce pan and let melt together. Place the cleaned clams in a single layer in a disposable casserole dish, cover tightly with tinfoil and cook on the grill over high heat for 10 minutes or until opened. Pour the butter mixture over the clams before serving.
Grilled Banana Split
Banana
Melted butter
Chocolate sauce
Caramel sauce
Strawberry topping
Nuts
Ice cream
Whipped cream
Cherries
Cut a slit through the inside cure of the peel and pull apart to expose the banana flesh. Top with chocolate, caramel, strawberry and nuts. Wrap in foil and grill over high heat for 8 minutes. Top with ice cream, whipped cream and a cherry.
I am not a huge fan of hamburgers at home for some reason, the funny thing is that I save tons of recipes for burgers but rarely make them. Also I never put chicken on the grill because I find that the outside burns before the inside is cooked through. I do however like to grill at other people’s houses, as I currently only have a tiny camp sized gas grill. The nice thing about the grill is that with a little creativity you can grill your entire meal.
My absolute favorite grilled meal is a Marinated Flank Steak with Grilled Guacamole. Now I know that you are saying, “How the heck go you grill guacamole?” Well read on because it is very easy. Begin by marinating your flank steak in two tablespoons of olive oil, three tablespoons of Worcestershire sauce, two tablespoons of course ground Dijon mustard, two tablespoons of Montreal Steak Seasoning, a grated garlic clove, a quarter of onion also grated and about a tablespoon of hot sauce. Let this sit for about an hour to incorporate all of the flavors. Combine a pint of halved grape tomatoes with half a bunch of chopped cilantro, six diced pickled jalapeno rings, a tablespoon olive oil, one tablespoon red wine vinegar, salt and pepper. While the steak and tomatoes are marinating cut a large red onion into one-inch wide rings and halve two avocados; drizzle both of these with olive oil so that they do not stick to the grill. Okay now it is time to head outside to the grill that you have preheated to a medium-high heat to get in touch with your inner caveman. The steak and onions are going to take the longest to cook so start them first, when you flip these add the avocado. Once everything is grilled to your liking begin constructing your dinner. Once the steak has rested for a few minutes slice it against the grain and on a heavy angle into fairly thin slices. Cover the plated slices with the tomato salad, avocado and onions, squeeze some fresh lime juice over everything and enjoy. This meal does require a lot of prep work but seriously it is worth it!
We sell a lot of pork ribs and chops that people cover in barbeque sauce and throw on the grill; how boring! Pork is a very delicate meat to grill; most people tend to over do it so you end up with a burnt dry chop or a shoe leather tough rib. Personally I never grill ribs; I have learned that cheaper cuts of meat turn out better if slow cooked. So when I put pork chops on the grill I tend to cook them over low heat so that they come up to a doneness of medium without burning on the outside. I am also a fan of sauces on my meats so Bourbon Smothered Spiced Pork Chops is right up my alley.
Begin this dish by making the sauce that will eventually be poured over the chops. Combine half a cup of bourbon, quarter cup of brown sugar, three tablespoons of cider vinegar, quarter cup of soy sauce, one minced clove of garlic and about half a teaspoon of black pepper over high heat just until it boils then reduce the heat to low for about ten to fifteen minutes until it reduced to half. While this is cooking combine half a teaspoon chili powder, quarter teaspoon cinnamon, eighth teaspoon allspice and a pinch of salt, rub this on both sides of four pork chops. Grill the chops over medium heat until medium, about four minutes per side. Serve the spiced chops smothered in the bourbon sauce. The combination of spicy and sweet is a nice change to the boring barbeque smothered chops.
Most people think that only dense meaty fish, such as swordfish and salmon, can be grilled; but I am going to share a secret with you. You can also grill shellfish, shhh. I have seen someone grill lobster by tossing the live sea bug onto the grill, closing the lid and letting it rip for about twenty minutes; and it was just as tasty as boiling the lobster. Clams are another shellfish that translate nicely to the grill; all you need is one of those throwaway tin foil pans in order to do this. I really do like clams and Grilled Lemon-Garlic Clams is a slightly smoky light dish that works as a meal or appetizer.
In a sauce pan that you do not mind putting on the grill combine one stick of butter, one large minced shallot, two tablespoons of lemon juice, four cloves of minced garlic, and one teaspoon of lemon zest. Place the pan on the grill to melt the mixture. Place four pounds of cleaned little neck clams in a single layer in a disposable casserole pan; cover it tightly with tinfoil and cook over high heat for about ten minute or until they all open. Discard any of the unopened clams and pour the melted butter mixture over the cooked clams before serving.
I don’t think that I need to get into grilling potatoes and vegetables because those are no brainers; but I do have a dessert trick up my sleeve. Did you know that you could make a grilled Banana Split? Yes you can and it is really easy. First you need to make a slit down the inside curve of the banana without cutting into the flesh too much, pull apart the peal so that you can stuff that thing with a bunch of yummy toppings. First brush a little melted butter on the flesh, drizzle a little chocolate sauce, caramel, strawberry topping and your favorite nuts. Wrap this concoction in tinfoil and grill it over high heat for about 8 minutes. Once cooked top the banana with ice cream, whipped cream and a cherry. The warm banana, melted toppings and cold ice cream make for an upscale version of this ice cream shop favorite.
As I said, I do not grill that often, but when I do I like to kick it up a notch. Don’t get me wrong I really enjoy having burgers in the summer, but usually it is when I am a guest somewhere. When I actually break out my ghetto camp grill I want to make something that just screams “WOW!” The recipes that I have shared here have that wow factor in my opinion and can make a great impression on your dinner guests.
Marinated Flank Steak with Grilled Guacamole
1 Flank steak
3 Tlbsp. Olive oil
3 Tlbsp Worcestershire Sauce
2 Tlbsp Course ground Dijon mustard
2 Tlbsp Montreal steak seasoning
1 Clove Garlic, grated
¼ wedge Onion, grated
1 Tlbsp Hot sauce
1 pint Grape tomatoes, halved
½ cup Cilantro, chopped
6 Pickled jalapeno rings, diced
1 Tlbsp Red wine vinegar
1 lg. Red Onion, sliced into 1 inch rings
2 Avocados, halved
1 lg. Lime, cut into wedges
Combine 2 Tlbsp olive oil, Worcestershire, mustard, steak seasoning, hot sauce, grated garlic and onion well, marinate the steak in this for 1 hour, turning once. Combine the tomatoes, cilantro, jalapenos, 1 Tlbsp olive oil, vinegar, salt and pepper; let this marinate at least 15 minutes. Grill the steak, onions, and avocados over med-high heat to your liking. Top everything with the tomato salad and a squeeze of lime.
Bourbon Smothered Spiced Pork Chops
½ cup Bourbon
¼ cup Brown sugar, packed
3 Tlbsp Cider vinegar
¼ cup Soy sauce
1 clove Garlic, minced
½ tsp Black pepper
4 Pork chops
½ tsp Chili powder
¼ tsp Cinnamon
1/8 tsp Allspice
Pinch Salt
Combine the first six ingredients in a saucepan over high heat, bring up to a boil and reduce heat to low for 10-15 minutes. Combine the last 4 ingredients well and rub on to both sides of the pork chops. Grill the chops over medium heat until medium doneness and smother with the reduced sauce.
Grilled Lemon-Garlic Clams
1 stick Butter
1 lg. Shallot, minced
2 Tlbsp Lemon juice
4 cloves Garlic, minced
1 tsp Lemon zest
4 lbs Littleneck clams
Combine the first five ingredients in a grill-safe sauce pan and let melt together. Place the cleaned clams in a single layer in a disposable casserole dish, cover tightly with tinfoil and cook on the grill over high heat for 10 minutes or until opened. Pour the butter mixture over the clams before serving.
Grilled Banana Split
Banana
Melted butter
Chocolate sauce
Caramel sauce
Strawberry topping
Nuts
Ice cream
Whipped cream
Cherries
Cut a slit through the inside cure of the peel and pull apart to expose the banana flesh. Top with chocolate, caramel, strawberry and nuts. Wrap in foil and grill over high heat for 8 minutes. Top with ice cream, whipped cream and a cherry.
Wednesday, May 5, 2010
Spam-A-Rific
Okay, so I am going to go where only few brave cooks have gone before, to Spamland. Now stop your complaining and gagging because it is not that bad, you eat hotdogs right, well same thing. Spam is the perfect food to have in your pantry in case of an apocalypse; the stuff literally lasts for years. And honestly if you read the list of ingredients the only one that sounds unnatural is the Sodium Nitrate (actually a salt), a preservative. So really how bad could the stuff be? And don’t even try telling me that you don’t eat preservatives; remember the hotdogs?
Spam was introduced in July of 1937 and became very popular during World War Two, insanely popular in Hawaii during their wartime fresh meat shortage. Well the war might have ended but the Hawaiian’s love affair with Spam has flourished. They consume the most of this smeat in the United States, possibly the world, so much so that their McDonalds and Burger Kings offer it on their menus. Hawaiians love it so much they refer to it as “Hawaiian Steak”.
So, on that note let’s make some Spam Musubi or as I like to call it Redneck Sushi, which is possibly the Hawaiian state food. This thing is so popular there that they sell it in every ABC Store (their 7-11) in the state and the president has even been caught eating it. When I vacationed there with my friend KB the Musubi intrigued us, but we were too afraid to try a convenience store fast food. Luckily I found a recipe for it and decided to give a homemade version a try, see I told you that I would try sushi. Okay, so start with one cup of sushi rice combined with one and a third cups of water, bring it to a boil, and then simmer for fourteen minutes. Once the rice is cooked, remove the pot from the heat, drape a towel over it, recover and let it sit for twenty minutes. While you are waiting you can get the Spam out of the can and scrape the gelatinous ooze off of it. Okay back to the rice, pour it into a baking dish and stir in about a fourth of a cup of rice wine vinegar then cover it with plastic wrap. Cut your Spam into one by two inch squares that are about a quarter inch thick and fry them up in a pan. Form the rice, which should be sticky into patties that are about the same size as the Spam, keep a bowl of water handy to rewet your hands and stop the rice from sticking to them. Top the rice patties with the fried Spam and wrap a thin strip of nori seaweed around it. (Seal the end of the nori with a little water). Finish it all off with s drizzle of Teriyaki sauce. I am not a huge fan of the nori that you buy in the supermarket, way too strong for me, but I read that soy paper can also be used. Unfortunately my ghetto grocery store does not carry it so I have to buy it when I go to Boston, another plus in the city’s column.
You could also make the Spam into a traditional sushi roll with cucumber and avocado along with the smeat in the center. A few months ago I bought a sushi roller and that thing works like a dream. I was fully expecting my first experience rolling would be a nightmare, but it was very easy. I highly suggest purchasing one of these contraptions if you plan on making your own rolls, you will love it.
Since Spam is so popular in Hawaii I am going to do a few more Polynesian inspired recipes, like Hawaiian Spam Calzones. In order to do this recipe you either need to make or buy a ball of pizza dough. Divide the dough into four smaller balls then roll those out on a floured surface into circles about a quarter inch thick. Cover half of each circle with diced Spam, crushed pineapple and a mild shredded cheese, like Monterey Jack or Provolone. Then fold the other half of the dough over to form a half circle, crimp the edges, cut a few vents in the top and brush it with an egg wash. Bake them for ten minutes at 450 degrees or until they are golden brown. Serve the Calzones with either duck or sweet and sour sauce for dipping. I liked the combination of the sweet pineapple mixed with the slightly spiced flavor of the Spam. You could also do this a traditional Hawaiian pizza if you want, just spread the duck sauce onto the uncooked crust before you add the toppings.
Here is a recipe that you can bring to a casual potluck dinner, just double or triple it if needed, Hawaiian Spam Casserole. Chop up one can of Spam into small cubes and brown them in a frying pan. Combine the smeat with one twenty ounce can of undrained pineapple, one cup of sugar, six tablespoons of self-rising flour and one and a half cups of shredded cheddar cheese in a baking dish. Top this all with either breadcrumbs or crushed Ritz crackers drizzled with around a half a stick of melted butter. Bake this at 350 degrees for twenty minutes or so.
This last recipe is for Chinese Spam Lettuce Wraps. Start by dicing your Spam as small as you are capable of doing, fry it in a tiny bit of canola oil with one small diced red pepper, a quarter cup of diced water chestnuts, two tablespoons of diced scallions and a pinch of red pepper flakes. In a separate bowl combine two tablespoons of stir-fry sauce with two tablespoons of lime juice and a teaspoon of sugar. Pour the sauce over the Spam mixture and cook until the liquid evaporates. Serve this spooned into whole Romaine leaves with bean sprouts and peanuts for garnish. Oh yeah, this dish can be made with ground chicken also.
Spam is actually a very versatile smeat; it is great fried up with eggs, on white bread with mustard or even as one of my customers suggested, fried in real maple syrup instead of oil. He said this creates a sweet crunchy crust on the Spam; unfortunately it also creates a sweet crunchy mess in the pan to scrub.
Spam has gotten a bad wrap over the years; some of its acronyms are “Something Posing As Meat” and “Spare Parts Animal Meat”. But really it’s not all that bad. I mean how can thousands of Hawaiians be wrong? Plus if you eat enough foods with preservatives you (or at least your loved ones) will benefit, because you will hardly have to be embalmed. That sounds like a money saver to me; eat up mom and dad!
Redneck Sushi (Spam Musubi)
1 cup Sushi Rice
1 1/3 cups Water
¼ cup Rice Wine Vinegar
1 can Spam
1 pkg Nori seaweed or soy wrappers
Teriyaki Sauce
Combine the rice and water, bring to a boil and then simmer for 14 minutes. Once this is done remove the pan from heat and let sit covered for 20 minutes. Pour rice into a baking dish and stir in the vinegar and cover with plastic wrap. Cut Spam into 1 by 2 inch strips and fry until golden brown. Form the sticky rice into patties about the same size as the meat, top with fried Spam and wrap a thin strip of your chosen wrapper around the middle. Drizzle with teriyaki sauce.
Hawaiian Spam Calzones
1 Ball store bought pizza dough
1 can Spam
1 8 oz can Crushed pineapple, drained
1 pkg Shredded Monterey Jack cheese
Duck or Sweet and Sour sauce
Divide the dough into 4 smaller balls and roll out until quarter inch thick circles. Pile Spam, pineapple and cheese over one half of the circle; fold the other half over and seal. Cut vents into the top of each calzone and brush with an egg wash. Bake at 450° for 10 minutes. Serve with either duck or sweet and sour sauce for dipping.
Hawaiian Spam Casserole
1 can Spam
1 20 oz can Crushed pineapple, undrained
1 cup Sugar
6 Tblsp Self rising flour
1 ½ cups Shredded Cheddar cheese
1 ½ cups Breadcrumbs or crushed Ritz crackers
½ Stick Butter, melted
Chop the Spam into cubes and fry until golden brown. Combine the first five ingredients in a buttered baking dish. Combine the breadcrumbs and butter and spread over the Spam mixture. Bake at 350° for 20 minutes.
Spam Lettuce Wraps
1 Can Spam, diced super fine
1 small Red Pepper, diced finely
¼ cup Water chestnuts, diced finely
1 Scallion, diced finely
pinch Red pepper flakes
2 Tblsp Stir fry sauce
2 Tblsp Lime juice
1 tsp sugar
Romaine leaves
Bean sprouts
Peanuts
Sauté the first five ingredients until soft. Combine the sauce, juice and sugar and pour over the meat mixture. Serve in the romaine leaves topped with bean sprouts and peanuts.
Spam was introduced in July of 1937 and became very popular during World War Two, insanely popular in Hawaii during their wartime fresh meat shortage. Well the war might have ended but the Hawaiian’s love affair with Spam has flourished. They consume the most of this smeat in the United States, possibly the world, so much so that their McDonalds and Burger Kings offer it on their menus. Hawaiians love it so much they refer to it as “Hawaiian Steak”.
So, on that note let’s make some Spam Musubi or as I like to call it Redneck Sushi, which is possibly the Hawaiian state food. This thing is so popular there that they sell it in every ABC Store (their 7-11) in the state and the president has even been caught eating it. When I vacationed there with my friend KB the Musubi intrigued us, but we were too afraid to try a convenience store fast food. Luckily I found a recipe for it and decided to give a homemade version a try, see I told you that I would try sushi. Okay, so start with one cup of sushi rice combined with one and a third cups of water, bring it to a boil, and then simmer for fourteen minutes. Once the rice is cooked, remove the pot from the heat, drape a towel over it, recover and let it sit for twenty minutes. While you are waiting you can get the Spam out of the can and scrape the gelatinous ooze off of it. Okay back to the rice, pour it into a baking dish and stir in about a fourth of a cup of rice wine vinegar then cover it with plastic wrap. Cut your Spam into one by two inch squares that are about a quarter inch thick and fry them up in a pan. Form the rice, which should be sticky into patties that are about the same size as the Spam, keep a bowl of water handy to rewet your hands and stop the rice from sticking to them. Top the rice patties with the fried Spam and wrap a thin strip of nori seaweed around it. (Seal the end of the nori with a little water). Finish it all off with s drizzle of Teriyaki sauce. I am not a huge fan of the nori that you buy in the supermarket, way too strong for me, but I read that soy paper can also be used. Unfortunately my ghetto grocery store does not carry it so I have to buy it when I go to Boston, another plus in the city’s column.
You could also make the Spam into a traditional sushi roll with cucumber and avocado along with the smeat in the center. A few months ago I bought a sushi roller and that thing works like a dream. I was fully expecting my first experience rolling would be a nightmare, but it was very easy. I highly suggest purchasing one of these contraptions if you plan on making your own rolls, you will love it.
Since Spam is so popular in Hawaii I am going to do a few more Polynesian inspired recipes, like Hawaiian Spam Calzones. In order to do this recipe you either need to make or buy a ball of pizza dough. Divide the dough into four smaller balls then roll those out on a floured surface into circles about a quarter inch thick. Cover half of each circle with diced Spam, crushed pineapple and a mild shredded cheese, like Monterey Jack or Provolone. Then fold the other half of the dough over to form a half circle, crimp the edges, cut a few vents in the top and brush it with an egg wash. Bake them for ten minutes at 450 degrees or until they are golden brown. Serve the Calzones with either duck or sweet and sour sauce for dipping. I liked the combination of the sweet pineapple mixed with the slightly spiced flavor of the Spam. You could also do this a traditional Hawaiian pizza if you want, just spread the duck sauce onto the uncooked crust before you add the toppings.
Here is a recipe that you can bring to a casual potluck dinner, just double or triple it if needed, Hawaiian Spam Casserole. Chop up one can of Spam into small cubes and brown them in a frying pan. Combine the smeat with one twenty ounce can of undrained pineapple, one cup of sugar, six tablespoons of self-rising flour and one and a half cups of shredded cheddar cheese in a baking dish. Top this all with either breadcrumbs or crushed Ritz crackers drizzled with around a half a stick of melted butter. Bake this at 350 degrees for twenty minutes or so.
This last recipe is for Chinese Spam Lettuce Wraps. Start by dicing your Spam as small as you are capable of doing, fry it in a tiny bit of canola oil with one small diced red pepper, a quarter cup of diced water chestnuts, two tablespoons of diced scallions and a pinch of red pepper flakes. In a separate bowl combine two tablespoons of stir-fry sauce with two tablespoons of lime juice and a teaspoon of sugar. Pour the sauce over the Spam mixture and cook until the liquid evaporates. Serve this spooned into whole Romaine leaves with bean sprouts and peanuts for garnish. Oh yeah, this dish can be made with ground chicken also.
Spam is actually a very versatile smeat; it is great fried up with eggs, on white bread with mustard or even as one of my customers suggested, fried in real maple syrup instead of oil. He said this creates a sweet crunchy crust on the Spam; unfortunately it also creates a sweet crunchy mess in the pan to scrub.
Spam has gotten a bad wrap over the years; some of its acronyms are “Something Posing As Meat” and “Spare Parts Animal Meat”. But really it’s not all that bad. I mean how can thousands of Hawaiians be wrong? Plus if you eat enough foods with preservatives you (or at least your loved ones) will benefit, because you will hardly have to be embalmed. That sounds like a money saver to me; eat up mom and dad!
Redneck Sushi (Spam Musubi)
1 cup Sushi Rice
1 1/3 cups Water
¼ cup Rice Wine Vinegar
1 can Spam
1 pkg Nori seaweed or soy wrappers
Teriyaki Sauce
Combine the rice and water, bring to a boil and then simmer for 14 minutes. Once this is done remove the pan from heat and let sit covered for 20 minutes. Pour rice into a baking dish and stir in the vinegar and cover with plastic wrap. Cut Spam into 1 by 2 inch strips and fry until golden brown. Form the sticky rice into patties about the same size as the meat, top with fried Spam and wrap a thin strip of your chosen wrapper around the middle. Drizzle with teriyaki sauce.
Hawaiian Spam Calzones
1 Ball store bought pizza dough
1 can Spam
1 8 oz can Crushed pineapple, drained
1 pkg Shredded Monterey Jack cheese
Duck or Sweet and Sour sauce
Divide the dough into 4 smaller balls and roll out until quarter inch thick circles. Pile Spam, pineapple and cheese over one half of the circle; fold the other half over and seal. Cut vents into the top of each calzone and brush with an egg wash. Bake at 450° for 10 minutes. Serve with either duck or sweet and sour sauce for dipping.
Hawaiian Spam Casserole
1 can Spam
1 20 oz can Crushed pineapple, undrained
1 cup Sugar
6 Tblsp Self rising flour
1 ½ cups Shredded Cheddar cheese
1 ½ cups Breadcrumbs or crushed Ritz crackers
½ Stick Butter, melted
Chop the Spam into cubes and fry until golden brown. Combine the first five ingredients in a buttered baking dish. Combine the breadcrumbs and butter and spread over the Spam mixture. Bake at 350° for 20 minutes.
Spam Lettuce Wraps
1 Can Spam, diced super fine
1 small Red Pepper, diced finely
¼ cup Water chestnuts, diced finely
1 Scallion, diced finely
pinch Red pepper flakes
2 Tblsp Stir fry sauce
2 Tblsp Lime juice
1 tsp sugar
Romaine leaves
Bean sprouts
Peanuts
Sauté the first five ingredients until soft. Combine the sauce, juice and sugar and pour over the meat mixture. Serve in the romaine leaves topped with bean sprouts and peanuts.
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