Burgoo is the celebrated stew which helped to make Kentucky famous. It is served on Derby Day, at political rallies, tobacco auctions and other outdoor events. It is a great dish to have whenever you expect 20 to 25 people. All through the South any available game would be added to this recipe. A squirrel, a rabbit and it was a good omen to have a minister (whose salary must have been paid) wave a rabbit’s foot over the steaming cauldron. This burgoo is very similar to Brunswick stew, another southern favorite.
Ingredients:
1 to 2 lbs. each of pork (shank or shoulder), beef and lamb
4 lbs. stewing chicken
6 quarts water
3 T. salt
1 bay leaf
1 lb. potatoes (3 to 4 medium)
1 lb. onions (3 to 4 medium)
3 or 4 carrots
1 cup sliced celery
1 large green pepper, cut in slivers
1 (16 oz.) can tomato puree
1 (28 oz.) can tomatoes
2 small dried hot chili peppers
1 (16 oz.) can whole kernel corn
2 cups sliced fresh okra or a 10 oz. pkg. frozen okra
2 cups fresh, frozen or canned lima beans
1-1/2 cups chopped cabbage
1 T. Worcestershire sauce
1 T. A-1 sauce
1/4 t. cayenne pepper
Additional salt to taste
1/2 cup chopped fresh parsley
Step 1. Combine meat, chicken and water in a very large stock pot or soup kettle. Season with salt and bay leaf. Season until the meat is tender and falls from the bones. Remove and discard skin and bones, cutting meat into bite-sized pieces. Skim off the fat, chill the stock and remove all hardened fat.
Step 2. Return meat and chicken to the stock. Peel potatoes and onions, scrape the carrots and dice the vegetables. Add to the stew along with the celery, green pepper, tomato puree, tomatoes, hot peppers, corn, okra, lima beans and cabbage. Simmer slowly until stew is thick and vegetables are done, 2 to 3 hours. Burgoo should be thick but still soupy.
Step 3. Season with Worcestershire and A-1 sauces, cayenne and additional salt if needed. Just before serving, sprinkle stew with parsley. Serve in soup bowls.
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Monday, September 19, 2011
Breslauer Steaks with Mushroom Gravy Recipe
Veal and pork patties seasoned with onion and nutmeg are still a favorite dish for the Amanas. Serves six when accompanied by mushroom gravy.
Ingredients:
1 lb. ground veal
1 lb. ground pork
3 T. minced chives
1/3 cup finely minced onion
1 t. salt
1/8 t. pepper
2 T. butter
Gravy ingredients:
3 T. meat drippings
1/2 lb. mushrooms, sliced
3 T. flour
1-1/2 cup chicken broth
1/2 cup light cream
Pinch of salt
Pinch of pepper
Pinch of nutmeg
V.S.P. for steaks - Mix together the ground veal and pork, chives, onions, salt, pepper and nutmeg; shape into 6 large, flat patties. Brown on both sides in butter in a very large, heavy skillet; remove to a platter and keep warm.
V.S.P. for gravy - Pour all but 3 tablespoons meat drippings from the skillet; sauté mushrooms in drippings until they are nicely browned and begin to release their juices. Blend in flour, then add chicken broth and cream and cook, stirring, until thickened. Add salt, pepper and nutmeg. Return patties to skillet, pushing down under gravy, cover and simmer slowly 15 to 20 minutes until “well done” in the center. Serve.
Ingredients:
1 lb. ground veal
1 lb. ground pork
3 T. minced chives
1/3 cup finely minced onion
1 t. salt
1/8 t. pepper
2 T. butter
Gravy ingredients:
3 T. meat drippings
1/2 lb. mushrooms, sliced
3 T. flour
1-1/2 cup chicken broth
1/2 cup light cream
Pinch of salt
Pinch of pepper
Pinch of nutmeg
V.S.P. for steaks - Mix together the ground veal and pork, chives, onions, salt, pepper and nutmeg; shape into 6 large, flat patties. Brown on both sides in butter in a very large, heavy skillet; remove to a platter and keep warm.
V.S.P. for gravy - Pour all but 3 tablespoons meat drippings from the skillet; sauté mushrooms in drippings until they are nicely browned and begin to release their juices. Blend in flour, then add chicken broth and cream and cook, stirring, until thickened. Add salt, pepper and nutmeg. Return patties to skillet, pushing down under gravy, cover and simmer slowly 15 to 20 minutes until “well done” in the center. Serve.
Thursday, September 8, 2011
Ukrainian Braised Pork Recipe
Pork is always delicious and this Ukrainian recipe is another favorite whenever it is served. Serves four to six.
Ingredients:
2 to 2-1/2 lbs. boneless pork loin
2 T. butter or margarine
1/2 t. salt
1/4 t. black pepper
2 medium yellow onions, sliced
1 T. caraway seeds
1 cup beef stock
1/2 cup sour cream
Step 1. Remove all excess fat from pork. In heavy pot or Dutch oven, heat butter over medium heat until foaming. Add pork and brown on all sides. Add salt and pepper.
Step 2. To pot, add onions, caraway seeds and stock; cover, reduce heat and simmer gently 2 to 2-1/2 hours or until meat is fork tender. Remove meat to plate and cool slightly. Cut in slices.
Step 3. Turn heat up under sauce and boil rapidly until reduced to about 2/3 cup. Return sliced meat to pot and simmer about 10 minutes.
Step 4. Just before serving, remove meat from pot with slotted spoon and place in serving dish. Add sour cream to sauce in pot and whisk thoroughly. Reheat sauce, but do not boil. Pour sauce over meat and serve with potatoes or noodles.
Ingredients:
2 to 2-1/2 lbs. boneless pork loin
2 T. butter or margarine
1/2 t. salt
1/4 t. black pepper
2 medium yellow onions, sliced
1 T. caraway seeds
1 cup beef stock
1/2 cup sour cream
Step 1. Remove all excess fat from pork. In heavy pot or Dutch oven, heat butter over medium heat until foaming. Add pork and brown on all sides. Add salt and pepper.
Step 2. To pot, add onions, caraway seeds and stock; cover, reduce heat and simmer gently 2 to 2-1/2 hours or until meat is fork tender. Remove meat to plate and cool slightly. Cut in slices.
Step 3. Turn heat up under sauce and boil rapidly until reduced to about 2/3 cup. Return sliced meat to pot and simmer about 10 minutes.
Step 4. Just before serving, remove meat from pot with slotted spoon and place in serving dish. Add sour cream to sauce in pot and whisk thoroughly. Reheat sauce, but do not boil. Pour sauce over meat and serve with potatoes or noodles.
Sunday, September 4, 2011
Pork - The Choice for Year-Round Treats
Originally published July 23, 1984
Since earliest times, hunting the vicious wild boar with hounds and spears, has been a prestigious sport for kings and noblemen. In ancient Rome ostentatious hosts vied with each other in their manner of serving this celebrated beast. Guests at the dinner table of Servillus Rullus (291 B.C.) were once presented with a large roasted boar which was skillfully carved open to reveal a second entire animal, which in turn opened to a third: delicacies diminishing in size continued to be unsheathed until at last a dainty little figpecker (small bird) terminated the series of strange meats. A Macedonian named Caranus gave each of his 20 wedding guests one entire roasted boar as well as a silver platter on which the guest’s slave might bear the memento home. The first doggy bag perhaps.
Because the fiercest and largest boars are the greatest challenge to the hunter but are the oldest and toughest to eat, only the giant head of the conquered adversary was served as a special treat. The head was singed, scraped and completely boned. The ears were removed for separate cooking. The diced tongue and a few fleshy pieces from just under the skin were added to a stuffing made of chicken, lean ham, mushroom, nuts and other delicacies.
The boar skin was then reshaped around this stuffing, wrapped in a cloth, and simmered for several hours in a jellied stock. When cooled, it was glazed and duly appointed with ears, tusks and false eyes and occasionally a flower over one ear. This prized trophy was traditional as a first course at Christmas or for a state occasion.
In England, King Henry II served a boar’s head to his son on the occasion of the young prince’s coronation in 1170. The boar’s head celebration became an annual event long ago at Queen’s College, Oxford, when a student who was reading Aristotle in the nearby forest of Shotover was attacked by an open-mouthed wild boar. The resourceful scholar jammed the text down the throat of his assailant, choked the brute, and delivered the animal’s head to the chief steward who prepared it for Christmas dinner.
Pork deserves to be considered elegant party fare, worthy of the finest menu when it is served to your most favored guests. Here are a few of our favorite pork recipes - The Kitchen Mouse will furnish the recipes and you only have to muster a few guests and a reason for a celebration.
Since earliest times, hunting the vicious wild boar with hounds and spears, has been a prestigious sport for kings and noblemen. In ancient Rome ostentatious hosts vied with each other in their manner of serving this celebrated beast. Guests at the dinner table of Servillus Rullus (291 B.C.) were once presented with a large roasted boar which was skillfully carved open to reveal a second entire animal, which in turn opened to a third: delicacies diminishing in size continued to be unsheathed until at last a dainty little figpecker (small bird) terminated the series of strange meats. A Macedonian named Caranus gave each of his 20 wedding guests one entire roasted boar as well as a silver platter on which the guest’s slave might bear the memento home. The first doggy bag perhaps.
Because the fiercest and largest boars are the greatest challenge to the hunter but are the oldest and toughest to eat, only the giant head of the conquered adversary was served as a special treat. The head was singed, scraped and completely boned. The ears were removed for separate cooking. The diced tongue and a few fleshy pieces from just under the skin were added to a stuffing made of chicken, lean ham, mushroom, nuts and other delicacies.
The boar skin was then reshaped around this stuffing, wrapped in a cloth, and simmered for several hours in a jellied stock. When cooled, it was glazed and duly appointed with ears, tusks and false eyes and occasionally a flower over one ear. This prized trophy was traditional as a first course at Christmas or for a state occasion.
In England, King Henry II served a boar’s head to his son on the occasion of the young prince’s coronation in 1170. The boar’s head celebration became an annual event long ago at Queen’s College, Oxford, when a student who was reading Aristotle in the nearby forest of Shotover was attacked by an open-mouthed wild boar. The resourceful scholar jammed the text down the throat of his assailant, choked the brute, and delivered the animal’s head to the chief steward who prepared it for Christmas dinner.
Pork deserves to be considered elegant party fare, worthy of the finest menu when it is served to your most favored guests. Here are a few of our favorite pork recipes - The Kitchen Mouse will furnish the recipes and you only have to muster a few guests and a reason for a celebration.
Australian Pork Chops Recipe
Serve over rice with a side of vegetables to four people.
Ingredients:
4 large pork chops
2 large onions, sliced
3 T. butter or margarine
1/2 t. brown sugar
1 T. tomato paste
1 T. flour
12 oz. ginger ale
Salt and pepper
V.S.P. Sauté onions with half the butter until golden brown; remove and place in a casserole. Brown chops well on both sides in remaining butter, then place chops on top of onions in casserole. Scatter brown sugar on top of chops. Mix tomato paste and flour together and add the ginger ale; pour this over the chops and season with salt and pepper. Bake in a 350 degree oven for about 1 hour or until chops are tender. Serve.
Ingredients:
4 large pork chops
2 large onions, sliced
3 T. butter or margarine
1/2 t. brown sugar
1 T. tomato paste
1 T. flour
12 oz. ginger ale
Salt and pepper
V.S.P. Sauté onions with half the butter until golden brown; remove and place in a casserole. Brown chops well on both sides in remaining butter, then place chops on top of onions in casserole. Scatter brown sugar on top of chops. Mix tomato paste and flour together and add the ginger ale; pour this over the chops and season with salt and pepper. Bake in a 350 degree oven for about 1 hour or until chops are tender. Serve.
Kolozsvari Kaposzta - Pork Goulash Recipe
This Hungarian pork goulash recipe is a must whenever we discuss pork. This will easily serve six, but the Kitchen Mouse suggests that you use only real dairy sour cream for this recipe.
Ingredients:
2-1/2 lbs. boned shoulder of pork
2 large onions, chopped fine
3 T. oil
2 T. paprika
Salt
1/3 cup boiling water
2 cups sauerkraut
1-1/2 cups sour cream
Additional sour cream for garnish
V.S.P. Cut the meat into 2-inch cubes. Sauté the onions in the oil until they are yellow. Add the paprika and salt to taste, mix well, then stir in the meat and cook for 10 minutes. Add the boiling water, cover tightly, and cook over low heat until the meat is tender, about 1-1/2 hours. Cover the sauerkraut with warm water and drain well; this is important, as the dish must have a delicate flavor. Add the kraut to meat and cook for 10 minutes, then add the sour cream and cook one minute longer. Serve.
Ingredients:
2-1/2 lbs. boned shoulder of pork
2 large onions, chopped fine
3 T. oil
2 T. paprika
Salt
1/3 cup boiling water
2 cups sauerkraut
1-1/2 cups sour cream
Additional sour cream for garnish
V.S.P. Cut the meat into 2-inch cubes. Sauté the onions in the oil until they are yellow. Add the paprika and salt to taste, mix well, then stir in the meat and cook for 10 minutes. Add the boiling water, cover tightly, and cook over low heat until the meat is tender, about 1-1/2 hours. Cover the sauerkraut with warm water and drain well; this is important, as the dish must have a delicate flavor. Add the kraut to meat and cook for 10 minutes, then add the sour cream and cook one minute longer. Serve.
Roast Loin of Pork with Nut Butter Recipe
This is a favored way of serving fresh pork in Great Britain. Serve six or seven.
Ingredients:
6 or 8 rib roast of pork
1/2 cup peanut butter
Flour
6 or 8 slices of onion
Salt and pepper
1 cup hot milk
1 T. cornstarch
12 to 16 small white onions
Step 1. The end opposite from the tenderloin is the juiciest cut. Have the butcher saw through the bone of each rib for easier carving.
Step 2. Spread the peanut butter on the meat side of the ribs and sprinkle very lightly with flour. Cover with the onion slices and fasten with toothpicks. Add salt and pepper. Place the roast in a pan, rib side down, and roast in a 375 degree oven for 15 minutes, uncovered, then baste with a little of the hot milk. Cover and roast at 300 degrees for 1-1/4 hours, or 25 minutes per pound.
Step 3. An hour before the roast is done, boil up the small white onions for 3 minutes, drain and place around the roast. Remove the toothpicks.
Step 4. Blend the cornstarch with the remaining milk. When the meat is done, lift it to a hot platter and surround it with the onions. Put the milk into the roasting pan and cook until it has thickened. Thin with a little more hot milk if necessary. Add salt and pepper to taste. Serve hot.
Ingredients:
6 or 8 rib roast of pork
1/2 cup peanut butter
Flour
6 or 8 slices of onion
Salt and pepper
1 cup hot milk
1 T. cornstarch
12 to 16 small white onions
Step 1. The end opposite from the tenderloin is the juiciest cut. Have the butcher saw through the bone of each rib for easier carving.
Step 2. Spread the peanut butter on the meat side of the ribs and sprinkle very lightly with flour. Cover with the onion slices and fasten with toothpicks. Add salt and pepper. Place the roast in a pan, rib side down, and roast in a 375 degree oven for 15 minutes, uncovered, then baste with a little of the hot milk. Cover and roast at 300 degrees for 1-1/4 hours, or 25 minutes per pound.
Step 3. An hour before the roast is done, boil up the small white onions for 3 minutes, drain and place around the roast. Remove the toothpicks.
Step 4. Blend the cornstarch with the remaining milk. When the meat is done, lift it to a hot platter and surround it with the onions. Put the milk into the roasting pan and cook until it has thickened. Thin with a little more hot milk if necessary. Add salt and pepper to taste. Serve hot.
Pork Chops Italian Style Recipe
If you enjoy sweet Italian sausage, you will enjoy chops prepared this way. Serves six.
Ingredients:
6 1-inch thick chops from loin or boned shoulder
Pork fat or vegetable oil
2 T. brown sugar
Salt and pepper
2 t. thyme
1-1/2 cups small noodle shells
Sauce ingredients:
1 cup tomato puree
1 small can tomato sauce
3 cloves garlic, crushed
Salt and pepper
1/2 cup dry white wine
1 t. fennel seed
Chopped parsley for garnish
V.S.P. Glaze the chops in a large skillet with the fat or oil and the brown sugar. Salt and pepper them and sprinkle with thyme. Put chops in a casserole and add the uncooked noodles around them. Mix all the ingredients for the sauce and simmer for 10 minutes, then pour it over the chops. Cover and bake 40 minutes at 325 degrees. Sprinkle with parsley and serve.
Ingredients:
6 1-inch thick chops from loin or boned shoulder
Pork fat or vegetable oil
2 T. brown sugar
Salt and pepper
2 t. thyme
1-1/2 cups small noodle shells
Sauce ingredients:
1 cup tomato puree
1 small can tomato sauce
3 cloves garlic, crushed
Salt and pepper
1/2 cup dry white wine
1 t. fennel seed
Chopped parsley for garnish
V.S.P. Glaze the chops in a large skillet with the fat or oil and the brown sugar. Salt and pepper them and sprinkle with thyme. Put chops in a casserole and add the uncooked noodles around them. Mix all the ingredients for the sauce and simmer for 10 minutes, then pour it over the chops. Cover and bake 40 minutes at 325 degrees. Sprinkle with parsley and serve.
Pork Chops with Apples and Onions Recipe
This recipe is probably of German origin, but it is well suited to the tastes of most nationalities. Serves six.
Ingredients:
6 1-inch thick chops from loin or boned shoulder
Pork fat or oil
3 T. honey
Salt and pepper
Tarragon
6 tart apples
6 red sweet onions
1/2 cup light brown sugar
1 cup dry white wine
2 t. cinnamon
1/2 cup buttered crumbs
V.S.P. Glaze the chops in fat or oil and the honey. Sprinkle them with salt, pepper and tarragon. Peel the apples and onions and cut them in very thin slices. Mix them and put half in the bottom of a casserole, lay the glazed chops on next, and cover with the rest of the apples and onions. In a small saucepan, boil up the sugar, wine and cinnamon and pour over the top. Cover and bake for one hour at 300 degrees. Sprinkle the top with buttered crumbs and let the casserole stand in the oven uncovered for five minutes. Serve.
Ingredients:
6 1-inch thick chops from loin or boned shoulder
Pork fat or oil
3 T. honey
Salt and pepper
Tarragon
6 tart apples
6 red sweet onions
1/2 cup light brown sugar
1 cup dry white wine
2 t. cinnamon
1/2 cup buttered crumbs
V.S.P. Glaze the chops in fat or oil and the honey. Sprinkle them with salt, pepper and tarragon. Peel the apples and onions and cut them in very thin slices. Mix them and put half in the bottom of a casserole, lay the glazed chops on next, and cover with the rest of the apples and onions. In a small saucepan, boil up the sugar, wine and cinnamon and pour over the top. Cover and bake for one hour at 300 degrees. Sprinkle the top with buttered crumbs and let the casserole stand in the oven uncovered for five minutes. Serve.
Chinese Roast Pork Recipe
Here is a traditional Chinese flavor principle exemplified in a traditional dish. This roast may be served as an appetizer, as a main course, or mixed with other foods and stir-fried in the Chinese manner. Serves three or four.
Ingredients:
3 T. soy sauce
3 T. dry sherry
2 T. hoisin sauce
2 T. honey
2 cloves garlic, finely minced
1 t. finely minced ginger root
1 to 1-1/2 lbs. boneless lean pork loin, excess fat removed
Step 1. Combine soy sauce, sherry, hoisin sauce, honey, garlic and ginger, mix thoroughly and pour over pork. Marinate pork, refrigerated, for 2 hours, turning pork frequently inn marinade.
Step 2. Roast pork on a rack over a pan of hot water in a preheated 350 degree oven 50 minutes. Let stand 15 to 20 minutes. Cut into thin slices and serve with duck sauce, if desired.
Ingredients:
3 T. soy sauce
3 T. dry sherry
2 T. hoisin sauce
2 T. honey
2 cloves garlic, finely minced
1 t. finely minced ginger root
1 to 1-1/2 lbs. boneless lean pork loin, excess fat removed
Step 1. Combine soy sauce, sherry, hoisin sauce, honey, garlic and ginger, mix thoroughly and pour over pork. Marinate pork, refrigerated, for 2 hours, turning pork frequently inn marinade.
Step 2. Roast pork on a rack over a pan of hot water in a preheated 350 degree oven 50 minutes. Let stand 15 to 20 minutes. Cut into thin slices and serve with duck sauce, if desired.
Wednesday, August 31, 2011
Albondigon Festivo - Festive Meatloaf Recipe
This festive meatloaf may be served hot or cold. Serves eight.
Ingredients:
1 lb. ground beef
1/2 lb. ground veal
1/4 lb. ground pork
1 egg
2 slices of bread, soaked in milk, then squeezed
2 T. finely minced onion
1 clove garlic, minced
1 slice green pepper, chopped
1 t. salt
1/2 t. paprika
2 T . oil
2 T. flour
Step 1. In the oil, sauté onion, garlic and green pepper until tender and remove from heat. Mix well with meat. Add the squeezed bread, egg salt and pepper and knead it well with your hands. Prepare filling (see next recipe).
Step 2. Dust the table with flour. Pat down the meat to make a rectangle. Arrange the filling in the center. Fold the bottom third of the meat rectangle over the middle third, then fold the top third over all.
Step 3. Heat 1/4 cup oil in a large frying pan. Carefully lift the meatloaf from the table and sauté the bottom part slowly until you have a golden crust. With the aid of a spatula, turn the loaf over. Brown the other side. Tilting the pan, remove excess fat and add the tomato sauce (see sauce recipe below).
Step 4. Simmer, covered, very slowly one hour, basting over with tomato sauce and lifting the loaf once in a while with the spatula so it does not stick to the bottom of the pan. Serve hot, sliced, with mashed potatoes, noodles or rice, and the sauce in a sauceboat.
The Filling:
Ingredients:
2 hard-boiled eggs, sliced
3 anchovy filets
1/2 cup pitted sliced olives
2 pimentos cut in halves
1 T. minced parsley or bacon bits
V.S.P. Mix all ingredients thoroughly and use as filling in above meatloaf recipe.
The Sauce:
Ingredients:
2 cups plain canned tomato sauce
1/2 onion, minced
1/2 green pepper, minced
Salt to taste
V.S.P. Mix all ingredients thoroughly, heat lightly to blend and use as sauce for meatloaf.
Ingredients:
1 lb. ground beef
1/2 lb. ground veal
1/4 lb. ground pork
1 egg
2 slices of bread, soaked in milk, then squeezed
2 T. finely minced onion
1 clove garlic, minced
1 slice green pepper, chopped
1 t. salt
1/2 t. paprika
2 T . oil
2 T. flour
Step 1. In the oil, sauté onion, garlic and green pepper until tender and remove from heat. Mix well with meat. Add the squeezed bread, egg salt and pepper and knead it well with your hands. Prepare filling (see next recipe).
Step 2. Dust the table with flour. Pat down the meat to make a rectangle. Arrange the filling in the center. Fold the bottom third of the meat rectangle over the middle third, then fold the top third over all.
Step 3. Heat 1/4 cup oil in a large frying pan. Carefully lift the meatloaf from the table and sauté the bottom part slowly until you have a golden crust. With the aid of a spatula, turn the loaf over. Brown the other side. Tilting the pan, remove excess fat and add the tomato sauce (see sauce recipe below).
Step 4. Simmer, covered, very slowly one hour, basting over with tomato sauce and lifting the loaf once in a while with the spatula so it does not stick to the bottom of the pan. Serve hot, sliced, with mashed potatoes, noodles or rice, and the sauce in a sauceboat.
The Filling:
Ingredients:
2 hard-boiled eggs, sliced
3 anchovy filets
1/2 cup pitted sliced olives
2 pimentos cut in halves
1 T. minced parsley or bacon bits
V.S.P. Mix all ingredients thoroughly and use as filling in above meatloaf recipe.
The Sauce:
Ingredients:
2 cups plain canned tomato sauce
1/2 onion, minced
1/2 green pepper, minced
Salt to taste
V.S.P. Mix all ingredients thoroughly, heat lightly to blend and use as sauce for meatloaf.
Lomo de Cerdo con Salsa de Nueces - Pork with Walnut Sauce Recipe
Every pork lover must try this recipe. Serves 6.
Ingredients:
2 lbs. pork tenderloin
2 to 3 t. salt
2 garlic cloves, mashed
1 T. olive oil
1 cup water
Walnut sauce (next recipe)
V.S.P. Trim off all the fat from the loin and chop the fat fine. Place the fat in a heavy pan with the olive oil and heat over low flame until all the fat melts. Rub meat well with salt and garlic and sauté the loin slowly until golden on all sides. Add water and simmer, covered, until tender, basting meat often with its own juices. Remove from fire, keeping it hot. Pour off half of juices for walnut sauce.
To serve, slice loin very thin. Pour remaining juices over meat. Serve with French fried potatoes and the walnut sauce in a gravy boat.
Salsa de Nueces - Walnut Sauce
Ingredients:
12 walnuts, shelled and peeled
1/2 cup milk
V.S.P. Mash walnuts in mortar, moistening with a few drops water. When you have a fine paste, place in a small pot with milk, and boil for 2 minutes. Remove half the juices from the meat, skim off fat and add juices to walnut sauce, simmering five more minutes. Keep it hot without allowing it to boil.
Ingredients:
2 lbs. pork tenderloin
2 to 3 t. salt
2 garlic cloves, mashed
1 T. olive oil
1 cup water
Walnut sauce (next recipe)
V.S.P. Trim off all the fat from the loin and chop the fat fine. Place the fat in a heavy pan with the olive oil and heat over low flame until all the fat melts. Rub meat well with salt and garlic and sauté the loin slowly until golden on all sides. Add water and simmer, covered, until tender, basting meat often with its own juices. Remove from fire, keeping it hot. Pour off half of juices for walnut sauce.
To serve, slice loin very thin. Pour remaining juices over meat. Serve with French fried potatoes and the walnut sauce in a gravy boat.
Salsa de Nueces - Walnut Sauce
Ingredients:
12 walnuts, shelled and peeled
1/2 cup milk
V.S.P. Mash walnuts in mortar, moistening with a few drops water. When you have a fine paste, place in a small pot with milk, and boil for 2 minutes. Remove half the juices from the meat, skim off fat and add juices to walnut sauce, simmering five more minutes. Keep it hot without allowing it to boil.
Lomo de Cerdo al Estilo Vasco - Basque-Style Pork Loin Recipe
Pork loin Basque-style is another dish for pork lovers. This dish serves four.
Ingredients:
A 2-lb. pork loin, in one piece
1 oz. butter or margarine
1 oz. lard
1 cup milk
3 cloves garlic
Salt and white pepper to taste
V.S.P. Dry the loin well with paper toweling. Season with salt and pepper and rub well with the garlic. Melt the butter and lard in a heavy pan. Add the loin and sauté all over until golden brown. Cover with milk and add some more white pepper. Let it simmer very slowly until milk changes color and the sauce gets thick. Correct seasonings. Slice meat finely and serve with the sauce piping hot.
Ingredients:
A 2-lb. pork loin, in one piece
1 oz. butter or margarine
1 oz. lard
1 cup milk
3 cloves garlic
Salt and white pepper to taste
V.S.P. Dry the loin well with paper toweling. Season with salt and pepper and rub well with the garlic. Melt the butter and lard in a heavy pan. Add the loin and sauté all over until golden brown. Cover with milk and add some more white pepper. Let it simmer very slowly until milk changes color and the sauce gets thick. Correct seasonings. Slice meat finely and serve with the sauce piping hot.
Empanadas Fritas - Fried Empanadas Recipe
Meat turnovers are a traditional Spanish appetizer. Yields about 40 turnovers.
For dough-
Ingredients:
3/4 cup lard or shortening
1 T. salt
3/4 cup hot water
V.S.P. Cut shortening into flour. Dissolve salt in water and add to flour mixture. On a floured pastry board, roll out the dough as thin as possible. Cut circles about 3-1/2 to 4 inches in diameter out of the pastry. Put about 1 tablespoon of filling on each round. Pinch edges or crimp them with a fork. Fry in deep oil at 380 degrees. Drain on paper towels and serve hot.
For filling:
Ingredients:
2 T. oil
1/2 lb. ground pork
1 small onion, chopped
1/2 green pepper, chopped
60 medium pitted olives
2 T. raisins
1 t. paprika
V.S.P. Sauté the onions with the pork. Add the remaining ingredients and mix well. Season to taste with salt and pepper. At this point, when you have removed filling from the stove, you can add 1 chopped hard-cooked egg to the filling if you wish.
For dough-
Ingredients:
3/4 cup lard or shortening
1 T. salt
3/4 cup hot water
V.S.P. Cut shortening into flour. Dissolve salt in water and add to flour mixture. On a floured pastry board, roll out the dough as thin as possible. Cut circles about 3-1/2 to 4 inches in diameter out of the pastry. Put about 1 tablespoon of filling on each round. Pinch edges or crimp them with a fork. Fry in deep oil at 380 degrees. Drain on paper towels and serve hot.
For filling:
Ingredients:
2 T. oil
1/2 lb. ground pork
1 small onion, chopped
1/2 green pepper, chopped
60 medium pitted olives
2 T. raisins
1 t. paprika
V.S.P. Sauté the onions with the pork. Add the remaining ingredients and mix well. Season to taste with salt and pepper. At this point, when you have removed filling from the stove, you can add 1 chopped hard-cooked egg to the filling if you wish.
Friday, August 26, 2011
Pork Ball Recipe
Ingredients:
1-1/4 lbs. minced fresh pork
1 small clove garlic, minced
1/2 t. salt
1 T. dry sherry
1 T. soy sauce
Oil for frying
Procedure:
Combine minced pork and garlic. Season with salt, sherry and soy sauce. Form meat mixture into small balls about the size of walnuts. Sauté in hot oil for about 5 minutes on each side. Remove pork balls to a serving dish with previously prepared sweet and sour sauce. Serves 4 or 5.
1-1/4 lbs. minced fresh pork
1 small clove garlic, minced
1/2 t. salt
1 T. dry sherry
1 T. soy sauce
Oil for frying
Procedure:
Combine minced pork and garlic. Season with salt, sherry and soy sauce. Form meat mixture into small balls about the size of walnuts. Sauté in hot oil for about 5 minutes on each side. Remove pork balls to a serving dish with previously prepared sweet and sour sauce. Serves 4 or 5.
Monday, August 22, 2011
Mulgikapsad - Pork, Barley & Kraut Recipe
Mulgikapsad is a very popular dish all over Estonia. Kapsad means cabbage and Mulgi is the name of the Estonian province in which the dish originated. A delicious one-dish meal, it requires almost no preparation. Serves four.
Ingredients:
2-1/2 lbs. lean fresh pork, in 1 piece
4-1/2 cups sauerkraut
3/4 cup uncooked barley
1 bay leaf
Salt and pepper to taste
Boiling water
V.S.P. Put meat in a heavy casserole. Cover meat with sauerkraut. Rinse barley in cold water and add to meat with bay leaf, salt and pepper. Be careful with salt, in case the sauerkraut is salty.
Pour in boiling water until barley is covered. Close lid tightly. Simmer over low heat until meat is tender, about 1-1/2 to 2 hours. Stir, adjust seasoning and serve.
Ingredients:
2-1/2 lbs. lean fresh pork, in 1 piece
4-1/2 cups sauerkraut
3/4 cup uncooked barley
1 bay leaf
Salt and pepper to taste
Boiling water
V.S.P. Put meat in a heavy casserole. Cover meat with sauerkraut. Rinse barley in cold water and add to meat with bay leaf, salt and pepper. Be careful with salt, in case the sauerkraut is salty.
Pour in boiling water until barley is covered. Close lid tightly. Simmer over low heat until meat is tender, about 1-1/2 to 2 hours. Stir, adjust seasoning and serve.
Sunday, August 21, 2011
Mustard Spareribs Recipe
Ingredients:
2 lbs. spareribs1/2 cup lemon juice
1/4 t. pepper
2 t. dry mustard
2 t. sugar
1/2 cup prepared mustard
Step 1. Have the butcher saw the spareribs across the middle for finger length portions.
Step 2. In a flat pan, mix 1/2 cup water, lemon juice, pepper, dry mustard and sugar. Marinate spareribs in this mixture at least two hours in refrigerator. Turn once during marinating.
Step 3. Drain spareribs and spread with prepared mustard. Arrange on broiler pan.
Step 4. Place broiler pan 5 to 6 inches from preheated broiler. Broil 10 minutes; turn ribs and broil 5 additional minutes. Serve hot.
Pork Chops, Rhinelander style
Served with boiled carrots.
Ingredients:
6 pork loin chops, about 1 inch thick
Salt and pepper to taste
1/4 t. dried thyme
2 10.5-oz. cans condensed beef broth, undiluted
4 c. thinly sliced pared apple
1 cup coarsely chopped onions
1-3/4 lbs. potatoes, pared and quartered
12 small sausage links, about 3/4 lb.
Parsley sprigs
Step 1. Wipe pork chops with a damp paper towel. Trim a small amount of fat from chops.
Step 2. In a large skillet, slowly heat fat from chops. Add chops; sauté slowly until nicely browned on both sides, about 15 minutes total.
Step 3. Sprinkle salt, pepper and thyme over chops. Add 1/2 cup beef broth; simmer over low heat, covered, until chops are tender, about 45 to 50 minutes. Add water if necessary.
Step 4. Meanwhile, in a 4-quart kettle, bring remaining beef broth to a boil. Add apple, onion and potatoes and return to a boil. Reduce heat and simmer, covered, until potatoes are tender and beef broth is absorbed, about 30 minutes. Uncover last 5 minutes.
Step 5. In a medium skillet, sauté sausages, turning until browned all over and cooked through, about 30 minutes. Drain on paper towels and keep warm.
Step 6. Taste apple-potato mixture for seasoning; add salt if needed. Mound in center of round platter. Arrange pork chops and sausages around apple mixture. Garnish with parsley and boiled carrots. Serves six.
Ingredients:
6 pork loin chops, about 1 inch thick
Salt and pepper to taste
1/4 t. dried thyme
2 10.5-oz. cans condensed beef broth, undiluted
4 c. thinly sliced pared apple
1 cup coarsely chopped onions
1-3/4 lbs. potatoes, pared and quartered
12 small sausage links, about 3/4 lb.
Parsley sprigs
Step 1. Wipe pork chops with a damp paper towel. Trim a small amount of fat from chops.
Step 2. In a large skillet, slowly heat fat from chops. Add chops; sauté slowly until nicely browned on both sides, about 15 minutes total.
Step 3. Sprinkle salt, pepper and thyme over chops. Add 1/2 cup beef broth; simmer over low heat, covered, until chops are tender, about 45 to 50 minutes. Add water if necessary.
Step 4. Meanwhile, in a 4-quart kettle, bring remaining beef broth to a boil. Add apple, onion and potatoes and return to a boil. Reduce heat and simmer, covered, until potatoes are tender and beef broth is absorbed, about 30 minutes. Uncover last 5 minutes.
Step 5. In a medium skillet, sauté sausages, turning until browned all over and cooked through, about 30 minutes. Drain on paper towels and keep warm.
Step 6. Taste apple-potato mixture for seasoning; add salt if needed. Mound in center of round platter. Arrange pork chops and sausages around apple mixture. Garnish with parsley and boiled carrots. Serves six.
Thursday, August 18, 2011
The Kitchen Mouse’s Grilling Menu
Originally published May 24, 1984
With the Memorial Day weekend now at hand, the summer season begins in earnest. For most Americans that means thick steaks and juicy hamburgers edged with crisp char, or deeply burnished chicken flavored faintly with smoke and perhaps a rack of ribs sizzling in flavorful sauce.
The summertime habit of cooking and eating foods outdoors may be most thoroughly American culinary tradition of all, even though the exact origin of the word “barbecue” is open to dispute. Some cite a West Indian custom of grilling meats on a frame which, according to the conquering Spaniards, was called a barbacoa. Others explain the term in French, “barbe a queue”, meaning the whole animal spitted and cooked over an open fire “from head to tail,” as observed by eighteenth century French visitors to the Mississippi region.
The New England clambake, the Hawaiian luau and the chuck wagon cookout are all regional variations. In pre-air conditioned society it was certainly more comfortable to cook and eat out of doors. Once the fire was built, a great many mouths could be fed and so the community barbecue became a summer entertainment.
Have all the necessary tools on hand, including a bottle of water with a spray top to douse any flare-ups. Long-handled tongs, spatulas, forks and basting brushes are some other useful pieces. Heavy-duty foil is very handy for wrapping foods, or to place in the bottom of a grill under the coals to reflect more heat.
When grilling delicate foods such as fish or chicken, foil punctured here and there can be used to line the grate and protect the food from burning.
As with most cooking, high-quality ingredients will yield the best results on the outdoor grill. Beef or lamb grilled medium-rare are the easiest to cook properly on the barbecue. Just be sure that the steak is not so thick that the outside becomes over-cooked and heavily blackened before the inside is done enough.
With the Memorial Day weekend now at hand, the summer season begins in earnest. For most Americans that means thick steaks and juicy hamburgers edged with crisp char, or deeply burnished chicken flavored faintly with smoke and perhaps a rack of ribs sizzling in flavorful sauce.
The summertime habit of cooking and eating foods outdoors may be most thoroughly American culinary tradition of all, even though the exact origin of the word “barbecue” is open to dispute. Some cite a West Indian custom of grilling meats on a frame which, according to the conquering Spaniards, was called a barbacoa. Others explain the term in French, “barbe a queue”, meaning the whole animal spitted and cooked over an open fire “from head to tail,” as observed by eighteenth century French visitors to the Mississippi region.
The New England clambake, the Hawaiian luau and the chuck wagon cookout are all regional variations. In pre-air conditioned society it was certainly more comfortable to cook and eat out of doors. Once the fire was built, a great many mouths could be fed and so the community barbecue became a summer entertainment.
Have all the necessary tools on hand, including a bottle of water with a spray top to douse any flare-ups. Long-handled tongs, spatulas, forks and basting brushes are some other useful pieces. Heavy-duty foil is very handy for wrapping foods, or to place in the bottom of a grill under the coals to reflect more heat.
When grilling delicate foods such as fish or chicken, foil punctured here and there can be used to line the grate and protect the food from burning.
As with most cooking, high-quality ingredients will yield the best results on the outdoor grill. Beef or lamb grilled medium-rare are the easiest to cook properly on the barbecue. Just be sure that the steak is not so thick that the outside becomes over-cooked and heavily blackened before the inside is done enough.
Bul Goki - Korean Barbecued Pork
The Kitchen Mouse gave you this recipe on another occasion but it is worth repeating whenever we discuss family outings.
This is a classic example of Korean cuisine. The meat may be cut in thin slices and served as an appetizer or main course, or it may be cut into small cubes (half-inch) and served on wooden picks as a hot hors-d’oeuvre.
Ingredients:
1/3 cup soy sauce
4 cloves garlic
5 T. toasted sesame seeds
1/4 cup brown sugar
2 lbs. boneless pork tenderloin or pork cutlets
Step 1. Combine soy sauce, garlic, 2 tablespoons sesame seeds and brown sugar in a blender and blend at high speed for 30 seconds.
Step 2. Pour this mixture over pork and marinate 4 to 6 hours.
Step 3. Remove pork from marinade and broil over hot charcoal until well done, about 5 inches on each side.
Step 4. Slice thin: serve with additional toasted sesame seeds sprinkled on top. Serve.
This is a classic example of Korean cuisine. The meat may be cut in thin slices and served as an appetizer or main course, or it may be cut into small cubes (half-inch) and served on wooden picks as a hot hors-d’oeuvre.
Ingredients:
1/3 cup soy sauce
4 cloves garlic
5 T. toasted sesame seeds
1/4 cup brown sugar
2 lbs. boneless pork tenderloin or pork cutlets
Step 1. Combine soy sauce, garlic, 2 tablespoons sesame seeds and brown sugar in a blender and blend at high speed for 30 seconds.
Step 2. Pour this mixture over pork and marinate 4 to 6 hours.
Step 3. Remove pork from marinade and broil over hot charcoal until well done, about 5 inches on each side.
Step 4. Slice thin: serve with additional toasted sesame seeds sprinkled on top. Serve.
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