Tag Archives: pork

Day 6: Autumn Meaty Meals (Fish, Poultry, Pork, Beef) all Paleo

If you are in need of quick and easy to find Paleo Main Meat dishes, I have some great ones for you for the Fall.  Most of these have been created for Jogo’s Good Eats, and they aren’t really time consuming.  The most time consuming is the Paleo Shepherd’s Pie and Meaty Spaghetti Sauce, dueContinue reading “Day 6: Autumn Meaty Meals (Fish, Poultry, Pork, Beef) all Paleo”

Spicy Coconut Green Bean & Sausage One Pot Wonder

 

We ate this at my in-laws house over Christmas and I loved it. If you were to step in my mother-in-law’s (Cherie) kitchen, she would be the first to boast of her ineptitude in the kitchen. However, I think she’s much harder on herself than anything. So I’m here to boast of her dish and give it special spot on my recipe wall of Fame. It’s simple, quick, tasty, you can forgo the small pan to toast the nuts and make it in one pot. Plus, it has cumin, fits our eating plan & did I mention tasty? Try it.

 

A Year Ago: Posole & Cinnamon-Almond Danish Rolls

Spicy Coconut Green Bean & Sausage One Pot Wonder (printable recipe)

My sweet mother-in-law made this for us while we were visiting during Christmas. I made a couple changes…mainly increasing the amount of cumin, because lime/cumin/pepper flakes are divine.

Ingredients:

1Tb olive oil or coconut oil

2 Tb blanched slivered almonds

1/2 cup finely chopped onion

3 cloves garlic, finely chopped

1 Tb + 1 tsp ground cumin 1/2 tsp cumin seed

1 tsp ground coriander

1 tsp paprika

1/2 – 1 tsp red chili pepper

1 1/2 tsp sea salt

1 lb sausage (pastured-raised)

1 can coconut milk (full fat)

1 lb of trimmed green beans, or broccoli

Juice of 1 lime (or two if you like)

Directions: In a small saucepan, heat 1 Tb olive oil or coconut oil over low-medium heat. Add slivered blanched almonds and
toast. Constantly stirring the almonds to avoid burning (it doesn’t take long to toast). Transfer the almonds to a small bowl and set aside for later. In a large saucepan, add the remaining Tb of olive or coconut oil over medium heat. Add the onions, stirring until they get a bit soft. Add the garlic & stir (about 20 seconds). Add all spices, ground cumin, cumin seed, coriander, paprika, and red pepper chili flakes. Now, stir constantly for 30 seconds to 1 minute. The goal is to toast the cumin seeds and cook up the spices. It will get a bit dry and that’s okay–just keep stirring.

Add the sausage & salt to the pan and thoroughly stir the onion/garlic/spice mixture into the sausage. Continue stirring occasionally until the sausage is completely cooked. Pour the coconut milk in, stir. Add trimmed green beans and stir around. Turn the heat to low and cook uncovered for 5 minutes. Cover the pan and continue to cook for another 10-15 minutes (depending on how soft you like your green beans). Squeeze fresh lime juice over it and stir. Add the toasted almonds and serve.

Meaty Spaghetti Sauce on Spaghetti Squash

One of my favorite meals growing up was spaghetti.  And I can see why my mom made it fairly often.  It was quick, relatively easy and no one complained.  Sometimes when money was tight, she might buy that really horrible powdered spaghetti sauce mix (I believe it’s in between the taco seasoning and biscuits & gravy powdered mixes).  Talk about disappointment.  You walk into the kitchen to find noodles boiling in water, spaghetti sauce on another burner and soon it would dinner paradise.  Only to realize that my mom was trying to use chopped up olives & mushrooms to mask the taste of astronaut spaghetti sauce.

To give my mom credit, she did make a killer lasagna (thanks mom).  And she wasn’t a ‘horrible’ cook or anything, it’s just that I may have branched out a bit more (does anyone else find it interesting that spices were a novelty in the 80s home?).  Well, this Spaghetti Meat Sauce is good.  And when I say meat sauce, I mean, MEAT SAUCE.  I’m not talking about skimpy amounts of beef where the ratio between tomato sauce & meat is more like a “flavored” meat sauce.  I’m not talking about Ragu.  I’m talking about meat being the main ingredient.  At the end of this meal you won’t find yourself saying, “Where’s the beef?”  The 80s is gone my friends, so retire your lemon pepper, Lawry’s Seasoned Salt, dressing in a bottle for Iceburg lettuce salad (in case you still have it in your cupboard).  Enjoy the first time ever–picture tutorial!

Clean Spaghetti Squash pricked with a fork all over–ready for destination oven.

 

Cooked for an hour in the oven at 350. Sliced in half, remove the seeds, and scrap with a fork to produce "noodles."

 

Meet the carrots, no need to peel.

 

Yes blurry, but do you see my fingers curved inward–do this!

 

Using the curved fingers to hold the carrot (above pic) and holding the knife with the other hand. Thinly slice off a side, turn it over to slice another. Until all sides are sliced.

Until it looks similar to a Lincoln Log.

 

Now cut them into four smaller logs, like so.

 

Get them lined up, ready for a small dice.

They should look something like this, but no one will judge if they're not.

 

Oh those cute little diced carrots.

 

Celery. Start the cut here and keep rocking it to get more julienne-like cuts. Then small dice.

Meet Mr. Onion who will only make you cry.

 

Once again, pay attention to finger positioning to avoid chopping your finger off. Cut off the top portion, not the scraggly root portion.

After slicing it in half and keeping the root intact. Put one hand on top.

 

With the edge of the chef knife, begin to make a slice at the bottom of the onion. Use your hand on top to help it through if need be.

As you can see, I've created three slices, which will give me four layers. And notice the knife has not come in contact with the root.

 

Here's a front shot of the sliced onion, now for the vertical slices.

Vertical slices. Use the tip of your chef knife to do this.

 

 

Now it's time to cut it into a small dice.

 

I poured about 2 Tb olive oil in my dutch oven over medium heat. After heated a bit, I added the mirepoix.

Skipped a couple steps, but do you blame me–I was hungry.

Dinner is served.

A Year Ago: Roasting a Chicken or Cleaning the Carpet

Meat Sauce with Spaghetti Squash (printable recipe)

I’m a big fan of meat sauce, not so much meatballs, but give me meat sauce and I’m a happy woman.  However, I rarely make it for my family, because of the pasta noodles.  This is a perfect little compromise in my book and my girls don’t care anyway, because they’ll eat just the meat sauce (my kind of girls).

Ingredients:

1 spaghetti squash

2 Tb extra virgin olive oil
1 medium yellow onion, small dice
2 carrots, small dice
1 celery stick, small dice
1 tsp sea salt
2 cloves garlic, finely diced
2 Tb tomato paste
3 sun-dried tomatoes, chopped up small (not oil packed)
1 lb grass-fed hamburger beef
1 lb pastured pork sausage (no flavoring, but you could if you want)
2 cans (14 oz ea) diced tomatoes
2 (more) Tb tomato paste
2 tsp dried oregano
1 bay leaf
salt & pepper to taste

Directions: Preheat oven to 350.  Once it’s heated, place a sheet of aluminum foil on the middle rack and place your cleaned spaghetti squash on top.  Bake for 1 hour.

Mirepoix: There are two types of mirepoix’s.  The one I’m using is the traditional mirepoix, which is simply a mixture of diced carrots, onions, & celery.  I am choosing extra virgin olive oil instead of butter to cook it.  Do a small dice on each of the vegetables.  Add the olive oil to your heavy duty pot and turn heat to medium.  Give it a minute to heat up, then add the vegetables.  Stirring and avoid burning or adding color at all to your onions.  After it’s been cooking for 1 minute or so, add the salt.  Stir and cook for an additional 4 minutes, or till the onions are soft.

Add the finely diced garlic to the mirepoix and stir constantly for 30 seconds.  Now add the first round of 2 Tb tomato paste.  Mix completely with the mirepoix and cook for 1 minute.  Add the chopped up sun dried tomatoes.  Stir an additional 20 seconds.  Now add both meats.  Stir the mirepoix/tomato mixture all into the meats, until thoroughly incorporated.  Stir occasionally to evenly cook the meat.  Once the meat is mostly cooked (small to little traces of pink left), add the diced tomatoes and stir around.  Turn the heat to low/simmer.

Add the bay leaf.  Place the oregano in your hand and grind it up in your hand to release the oils in it.  Now add it to the pot.  Add the remainder 2 Tb tomato paste & stir around. Cover and allow to simmer for anywhere between 20 minutes to 1 hour.  If you have it on simmer for longer than 30 minutes, check on it periodically and stir.  Season with salt & pepper before serving.

Your squash should be able to be sliced without any give.  Scoop out the seeds.  Get a medium bowl ready.  With a fork, scrap the squash and you will begin to see it turn into miniature spaghetti “noodles.”  Put the spaghetti squash into the bowl.  Serve the squash and top with your meat sauce.

Serves: 8-10

Crafting Hospitality

Last night as I was pulling the pork apart, I was reminded of my soon to be brother-in-law’s art show back in August. You see, if you’ve ever met Bob without a long sleeve shirt on or a jacket, you are sure to notice the tatoo of a pig on his forearm. It’s quite catching and then a conversation into the land of pork and all things so wonderful around this magnificent of animals comes protruding forth. Bob is marrying my sister-in-law Amber(Ben’s sister) and I can wholeheartedly say how much we all love him and are very thankful he is joining the family. Not only can we talk food shop, but he knows a thing or two about pottery & ceramics.

It was in August that he had his senior project (via art show)/presentation, where he spoke briefly about his ceramic creations, we toured his exhibit, we ate his pulled pork (that he smoked), drank bourbon & whiskey, and had a wonderful time in doing it. What struck me most (that I have yet to encapsulate until now) on that idyllic Seattle summer evening was what Bob spoke about in regards to his work. He said (paraphrasing) that he viewed his pottery as a form of hospitality. He chooses to create cups, bowls, decanters–some of the more practical items with clay, in order to serve the food he loves (pulled pork, bourbon, waffles for post-Christmas breakfast) for people he loves.

It is through his passion of creating, molding, glazing & firing clay with his hands that he is creating unique forms of hospitality. We as the recipients get a taste of appreciation eating and drinking off these tangible pottery pieces. Bob delivers a bit of his passion & hard work (all forms of hospitable acts) to us. So if you’re one of those people wondering “how in the world can I deliver a bit of hospitality?” I would suggest making a special meal that took a bit more time for your family or guests, pulling out the nicer dinnerware just because, or even lighting candles to communicate that we can intertwine ordinary & sacred time together. Seeing that we take the time to give attention to details occasionally throughout our week.

So, if you’re up for it…you could make this indoor pulled pork. I’m telling you right now that it takes time, but the end result is full reward. When I was pregnant with my youngest I got addicted to pulled pork sandwiches. And ya know that craving has yet to leave my system and I have yet to find a place in Bellingham that satisfies what I’m looking for. However, after eating this last night, I feel like I’ve found it. I was in line at the grocery store and I saw the Cooks Illustrated magazine with the words ‘Indoor Pulled Pork’ and knew I had to buy it, because I don’t have a smoker and C.I. rarely fails me. Well, after a total of 6 1/2 to 7 hours I finally got rewarded for my hard work (more like my patience). This would fall under the category of a comfort yet special dinner with a touch of Southern goodness.

Indoor Pulled Pork (printable recipe)

I think pulled pork topped with slaw is not only quintessential, but essential. These two have a symbiotic relationship, so don’t forget to top it with slaw. I used pork shoulder rather than pork butt and chose the Lexington Vinegar Sauce mainly because I had all the ingredients for it versus the other two options. I would wager to say that you wouldn’t be able to tell that this was cooked without the use of a smoker.

Pork:

1 cup plus 2 tsp salt
1/2 cup plus 2 Tb sugar
3 Tb plus 2 tsp liquid smoke
1 boneless pork butt (5 lbs), cut in half horizontally or pork shoulder strips
1/4 cup yellow mustard
2 Tb ground black pepper
2 Tb smoked paprika
1 tsp cayenne pepper

Lexington Vinegar Barbecue Sauce

1 cup apple cider vinegar
1/2 cup ketchup
1/2 cup water
1 Tb sugar
3/4 tsp salt
3/4 tsp red pepper flakes
1/2 tsp ground black pepper

  1. FOR THE PORK: Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container.  Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours.
  2. While the pork brines, combine mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside.  Combine black pepper, paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and cayenne in second small bowl; set aside.  Adjust oven rack to lower-middle position and heat oven to 325 degrees.
  3. Remove pork from brine and dry thoroughly with paper towels.  Rub mustard mixture over entire surface of each piece of pork.  Sprinkle entire surface of each piece with spice mixture.  Place pork on wire rack set inside foil-lined rimmed baking sheet.  Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping.  Roast pork for 3 hours.
  4. Remove pork from oven; remove and discard foil and parchment.  Carefully pour off liquid in bottom of baking sheet into a fat separator (or a big enough bowl and use a baster to get the liquid below the fat) and reserve for sauce.  Return pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200 degrees on instant-read thermometer, about 1 1/2 hours.  Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes.
  5. FOR THE SAUCE: While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator (or from baster) into medium bowl; whisk into sauce ingredients.
  6. Shred pork either with your hands or with two forks into bite-sized pieces.  Toss with sauce and serve on warm rolls topped with coleslaw.

Making the Lexington Vinegar Barbecue Sauce: Combine all the ingredients in a bowl with 1/2 cup of defatted cooking liquid and whisk to combine.

Easy Coleslaw:

1/2 head of cabbage, thinly sliced with chef knife

1 peeled carrot, grated

1/4 cup mayonnaise

1/8 cup (2 Tb) buttermilk

2-3 Tb honey

1 Tb dijon mustard

splash of apple cider vinegar, regular vinegar, or lemon (basically you need an acid)

salt to taste

Mix all the dressing ingredients together and taste.  If it tastes too much like mayo, then add a bit more honey, vinegar & salt.  Dump on the sliced cabbage and grated carrot and toss.

Posole

…and my daughter LOVES dinner.  When my oldest was a baby and young toddler she loved food.  The only food she rejected by 11 months was broccoli (still does & I still serve it).  I could count on her to fill mama’s affirmation piggy bank when it came to dinner time with her moans of glee.  When she turned 18 months, I thought I had it made because she never turned to the dark side (a.k.a. the food refusal face) and I must be doing something right.  She ate veggies and I rarely gave her sweets, then it was around 22 months or so and little by little…another food was on the banned list.

Now as we celebrate her birthday week (turning three or “free”), she continues to throw a curve ball during dinner time.  As I wait for her to say something like, “This is too gross for me!”  She says, “I like my Posole!”  Yes, I train my daughter in all things food.

A.) Don’t buy eggs with cracks…to which she continued chanting in the store to check-out.

B.) “Add a little cardamom & nutmeg”…she says this during pretend play (or was it while teaching a baking class about cardamom to her papa & auntie?)

C.) I say, “this is Posole, it’s part of your heritage,”…to which she replies, “more pork.”

And to that I say, “Eat more pork and make yourself some Posole!”  It’s like eating pockets of tamales in stew form…doesn’t get much better.

Posole (printable recipe)

Recipe is adapted from Gourmet.  As I said, I find the hominy reminiscient of the cooked masa found in tamales.  This is not overly spicy.  If you avoid spicy food, then add sour cream as dairy lessens heat.  Plus, my 13 month old & almost 3 year old ate it asking for seconds & then some.

Ingredients:

2 dried guajillo chiles

2 dried New Mexico chiles

2 cups water

2 teaspoons dried oregano, preferably Mexican

1 1/2 teaspoons salt

1/2 teaspoons ground cumin

1/2 teaspoon freshly ground pepper

1/2 can of stewed tomatoes, chopped

1/2 yellow onion, coarsely chopped (3/4 cup)

2 pounds boneless pork shoulder, trimmed of excess fat and cut into 1-inch cubes (I used about 24 oz)

2 (29 oz) cans white hominy, drained & rinsed

Directions:

Stem and seed chiles.  Combine with 2 cups water in a small saucepan, bring to a simmer, and simmer until softened, about 15 minutes.

Transfer chiles, with cooking water, to a blender.  Add remaining ingredients except pork and hominy and blend until smooth (use caution).

Transfer chile puree to a 4-quart heavy saucepan, stir in pork, and bring to a boil.  Reduce heat, cover, and simmer, stirring occasionally, for 1 hour.

Add hominy and simmer, covered, until pork is tender, about 30 minutes more.  Skim fat from sauce and season posole with salt to taste.  Serve with sliced cabbage, corn tortillas, sliced radishes, lime wedges, sour cream, fresh cilantro, or tortilla chips.