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Archive for the ‘Pork’ Category

Yesterday was Labor Day! I hope that you all enjoyed spending time with your families and relaxed. It’s a little difficult to do that here, with a baby, but he’s still quite enjoyable and we had a good time snuggling and playing.

We were in the mood for good ole’ BBQ. We had four slabs in the deep freezer that needed to be used. So, I took out a slab and decided to get creative.

We looooove spicy food. If you don’t, then you probably should skip ahead to another post. This recipe is all about kick!

Now, we have only attempted smoking ribs once before and it was….okay. So, we’re novices in this department. However, with a little experimentation, I think we about have it down!

Peach Habanero Ribs!

First, you need to trim, rinse, and pat your ribs dry. Take the membrane off the back and trim the fat. It helps the flavor to really get into that meat!

Dry rub:
2 tsp salt
2 tbsp black pepper
1 tbsp smoked Paprika
1 tbsp cayenne pepper
1 tsp Cumin
1 tsp onion powder
1 tsp Chile Powder

Mix and rub that goodness into your meat! Allow to sit for 10 minutes before your put it on the grill

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We found the 3-2-1 method worked best for us. At 225°, 3 hours on indirect heat, 2 hours wrapped in foil with a little liquid of choice (I was bad and used cola), and 1 hour, out of the foil, being basted with bbq sauce and cooked on indirect heat again to get a good crust.

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Peach Habanero BBQ Sauce
1 can Peach halves in heavy syrup
2 cups Ketchup
1 tbsp Dijon Mustard
2 tbsp Apple Cider Vinegar
1/4 cup brown sugar
1/4 cup Habanero hot sauce (not like salsa)
1 habanero
1 tsp chili powder
1/4 yellow onion

Place all ingredients into a blender and blend till smooth. Place in a heavy pot and simmer for about 15 minutes. Use to baste ribs and serve on the side.

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ENJOY!!!!!

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I love spaghetti and meatballs! I mean, who doesn’t?! I was inspired by Rachel Ray this week, her new show where she cooks a week’s worth of meals in one day. She made spaghetti and meatballs and I just knew that I needed to make it. I will admit, I have never tried making spaghetti and meatballs myself. I have made spaghetti and meat sauce plenty of times. However, I decided it was time to tackle this task. So, I made my own version of this dish and I think that I hit the nail on the head!

What you need:

Meatballs:

  • 1 pound each of ground beef and pork
  • 4 cloves of garlic finely chopped
  • 1/4 cup of soaked (and drained) bread crumbs
  • 1 egg lightly scrambled
  • 2 tbsp each of marjoram, basil, parsley
  • 1 tsp of cayenne
  • salt and pepper
  • olive oil
  • 1/4 cup of freshly grated parmesean

Sauce:

  • 2 cans of San Marzano tomatoes crushed
  • 1 small can of tomato paste
  • 1 large can of tomato puree
  • 4 cloves of garlic minced
  • 4 slices of bacon/prosciutto/mortadella diced (try to steer clear of maple flavored varieties)
  • 1/2 cup red onion diced
  • 1/4 cup of red bell pepper diced
  • olive oil
  • salt and pepper
  • 1 tbsp of cayenne
  • 2 tsbp each of marjoram/oregano, basil and parsley
  • 1 tbsp sugar
  • 1 tsp nutmeg
  • 1 bay leaf
  • 1/2 carton of chicken stock

For Sauce:

In a large sauce pan, add the olive oil, onions and bell pepper. Allow them to sweat for about 2 mins. Add the bacon (or whatever you chose) and allow it to almost brown. Add the garlic and other herbs (minus the cayenne, salt, pepper, sugar, nutmeg, and bay leaf). Cook for about 30 seconds and then add the tomatoes.  Let simmer for about 2 mins and then add the bay leaf, cayenne, and bay leaf. Add sugar and nutmeg. Add salt and pepper to taste and let simmer on low for hours.
For Meatballs:

In a large mixing bowl, combine all of the ingredients for the meatballs. Mix until combined. Roll into walnut (about 2 inches) sized balls. Pan fry them until crispy all around but not cooked through. Place meatballs into the sauce and let cook for hours for best tasting results!

Enjoy!

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As a cook, I want to try a whole array of different recipes and ingredients. One food that I really don’t care for is pork. It makes me think of the second thought out meat on Thanksgiving. It makes my hands and feel swell and I just don’t feel good after eating pork, most of the time. I will eat bacon alllllll day long, I love pepperoni, sausage, ribs, and give me my pork chops on New Years Day. However, when it comes to loins/roasts/etc., it just has never seemed very appetizing to me. However, I decided to give it another chance. Experiment a little. So, I seared off a loin, mixed a few ingredients, cajun-ized some mashed sweet potatoes, and OH EM GEE…. I found a new love for hunky cuts of pork! I used a pork loin the other night and tonight I am using a Boston Pork Butt. I’m expecting a WHOLE LOT more flavor from the fat content of the butt tonight. Cannot wait! So, here’s my recipe. Wear it out!

Ingredients:

  • Pork loin or Butt (3-5 pounds)
  • 1/2 cup of Spicy Brown Mustard
  • 1/4 cup of EVOO (Extra Virgin Olive Oil)
  • 2 tbsp Marjoram
  • 2 tbsp Rosemary
  • 2 tbsp Fresh Cracked Pepper
  • 1 tbsp Salt
  • 1-2 tbsp cajun seasoning of choice (I use Slap Ya’ Mama) for the marinade.
  • 3 cloves of garlic minced
  • 2 medium yellow onions sliced
  • 1 cup of baby carrots
  • 1/2 stick of butter sliced
  • 1/4 cup of water
  • Cajun mashed sweet potatoes (5 peeled and diced potatoes boiled and mashed with 2 tbsp of butter, a pinch of black pepper, a pinch of salt, and a tbsp of cajun seasoning of choice)

Directions:

  • Pan sear the pork until nicely browned on both sides
  • In a crock pot, place half of your sliced onions and all of the carrots and make a bed for the pork and arrange the slices of butter around the crockpot
  • Place the pork in the crock pot
  • In a bowl, combine all of the remaining ingredients (minus the sweet potatoes)
  • Pour the marinade on top of the pork and spread it all over
  • Place the remaining onions on top
  • Cook on High for 6 hours or until the pork reads 160°. Shred and let sit in juices for about 15 mins.
  • Make a bed of Cajun Mashed Sweet Potatoes and spook the pork/onion/carrot mixture on top.
  • Eat your heart out!

Note: I bought all of my ingredients at a local meat market and farm market here in Mobile, AL. Naman’s Meat Market @ The Mobile Regional Airport off of Airport Blvd and Vincent’s Farm Market off of Dawes Rd close to Airport.

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So, I decided to try to make this without a recipe last night. It turned out pretty good. A little watery (which I will fix in the recipe) but really flavorful and yummy! I hope you enjoy my version! My hubby said he was skeptical at first, thinking that it wouldn’t be satisfying without meat. However, he said it was really yummy and would have been content with eating it with a straw like a shake! haha. He’s goofy but I’m glad he liked it! I hope you do too!

Ingredients:

  • 3 entire Leek stalks chopped
  • 1 medium onion diced
  • 6 cups of potatoes diced (I like to use new potatoes)
  • 6 slices of bacon diced
  • 1/2 cup of butter
  • 1 1/2 cartons of beef broth
  • salt and pepper to taste (be generous with the pepper)
  • 1 bay leaf
  • 2 cloves of garlic

– In a large pot, cook the bacon until crispy.
– Add the leeks, onions and butter. Saute until softened.
– Add the potatoes, garlic, broth, and other ingredients.
– Simmer for about 2 hours.
– Allow to cool before you blend (if you don’t wait, the blender will EXPLODE soup! So, please be careful). If you have a hand blender, then it would work much better. Blend until smooth.
– Serve with cheddar cheese (and more crumbled bacon to be extra bad, hehe)

Cost:
Leeks: $2
Onion: $0.30
Potatoes: $2
Bacon: $0.30
Broth: $2
Seasonings: $0.50

Total: $7.10 / 8 servings= $0.89 per serving!

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