Meat

Oven Roasted Ribeye Fajita with Roasted Veggies.
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Oven Roasted Ribeye Fajita with Roasted Veggies.

Oven Roasted Ribeye Fajita with roasted veggies.

I took a small Ribeye out of the freezer not knowing what I would do with it other than knowing that I would pan sear and oven roast. I am still on my own for meals since Lyn is still on her special strict diet and living up to my promise to eat well. Ok Ok sort of living up to it I have days that I have reverted to a meat and potato guy but for the most part…… Anyway she made herself a Fajita and went to the bar to dig in it was then I noticed she did not use the tortillas and asked are you going to use while batting my eyes. No, it must have been two seconds until I figure out my finished meal. By this time the steak had been removed from the oven and had sat for at least 7 minutes so I slice up thin dished out some of the roasted veggie and topped with steak and a sprinkle of grated parmesan cheese.

Ingredients:

Ribeye Steak

Roasted Zucchini, Summer Squash and Baby Roma Tomatoes

Two small tortillas

How:

Season the steaks with salt and pepper and bring to room temperature.

Preheat oven to 425 rack in center.

Heat the oil over medium heat in an oven proof pan.

Sear the steaks for about 3-5 minutes.

Turn and place the pan in oven for about 7 minutes.

Remove cover very loosely with tin foil and let set for 5 minutes before serving.

Slice thin against the grain

Roast vegetable at 450 until desired doneness

Heat taco add veggie and meat

Serve

Oven Roasted Ribeye Fajita with Roasted Veggies.

2 Natchitoches Meat Pie Recipe
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2 Natchitoches Meat Pie Recipe

Official Natchitoches Meat Pie Recipe

While I was working for 20th Century Fox in New Orleans the movie theater in Natchitoches LA was one that I dealt with. I quickly fell in love with this town and my wife and I would travel there many times during the year. It was here that we discovered among other things wood duck decoys and meat pies. In the cook book “Cane River Cuisine” there are two recipes for the delicious pies not sure which ones I ate on my many trips to Natchitoches, LA one from Mrs. Charles E. Cloutier and the other Mrs. L.J. Melder.

From early Native American Indian inhabitants to the French explorers and priests to the American arrival in the early-1800s, Natchitoches has lived through hundreds of years. We came into the United States in 1812 and to this day the Indian, French, Creole, African American and Anglo cultures mix their cultures, traditions, and talents, and yet they remain distinct.

Natchitoches Meat Pie – Mrs. Charles E. Cloutier.

Ingredients:

Meat Pie Filling

  • 1 ½  pound ground beef
  • 1 ½ pound ground pork meat
  • 1 cup chopped green onions, tops and bottoms
  • 1 Tablespoon salt
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon coarse ground red pepper
  • ½  teaspoon cayenne pepper
  • 1/3 cup all-purpose flour

filling cooking

Meat Pie Crust

  • 2 cups self-rising flour
  • 1/3 cup Crisco, not melted
  • 1 egg beaten
  • 3/4 cup milk

stuff

How:

Meat Filling: Combine first 6 ingredients in a large Dutch oven. Cook over medium heat, stirring often until the meat loses its red color. Do not overcook the meat. Sift the flour over meat mixture, stirring often, until well combine with meat. Remove from heat and cool to room temperature. Place meat in a large colander to drain off excess grease and juice.

Crust: Sift flour and cut shortening into flour. Add beaten egg and milk. Form dough into a ball. Roll about 1/3 of the dough at a time on a lightly floured board or pastry cloth. Cut dough into 5 to 51/2 inch circles. I use the top of an old coffee pot, which is exactly the right size (Steve says, that is a percolator Perculatorfor you younger ones out there. She must have a larger 16- 20 cups one) I find it easier to cut out all the circles for the pies and place them on a cookie sheet, separated by wax paper.

To Assemble: place a heaping tablespoon of the filling on one side of the pastry round. Dampen the edge of the pie containing meat with fingertips, fold top over meat and crimp with fork dipped in water. Prick with fork twice on top.

To Fry: Fry in deep fat fryer at 350 degrees until golden brown. These meat pies freeze beautifully uncooked if enclosed in plastic sandwich bags. When frying frozen meat pies, do not thaw before frying. Cocktail meat pies may be made the same way, using biscuit cutter and 1 teaspoon of meat filling. Makes 26 to 28 5 to 5 ½ inch pies.

Meat Pies – Mrs. L.J. Melder

Ingredients:

Meat Pie Filling

  • 1 teaspoon shortening
  • 1 pound ground beef
  • 1 pound ground pork meat
  • 1 bunch green onions, chopped
  • 1 pod garlic, minced
  • 1 bell pepper, chopped
  • 1 medium onion, chopped
  • Salt, black pepper and red pepper to taste

Meat Pie Crust

  • 1 quart plain flour
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 2 eggs
  • 1/2 cup shortening + 1 T
  • 1 cup milk

How:

Melt shortening in heavy pot.  Add meat. Cook until pink is gone.  Add vegetables and season to taste. (Season well, as meat will lose seasoning during frying.) When meat is completely done and vegetables glazed, remove from heat and drain excess liquid.  Stir in 1 tablespoon flour.

Sift dry ingredients together.  Cut in shortening.  Beat egg and add to milk. Work gradually into dry ingredients until proper consistency to roll. Break into small pieces and roll very thin. Cut into rounds using a saucer as a guide.

To assemble: Place a large tablespoon of prepared meat along edge and halfway in the center of round dough. Fold the other half over, making edges meet and seal with water. Form edges with fork.  Drop in deep fat and cook until golden brown.  Drain and serve hot. Makes approximately 18.

crimp

Ready to serve

kid with pie

Most preperation pictures from  chadzilla
Whole Grain Mustard Encrusted Tenderloin Roast.
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Whole Grain Mustard Encrusted Tenderloin Roast.

Twas the Saturday before Xmas the gifts were all wrapped.

The son was coming home and the wife was all smiles.

Yet there was still a big problem, no meal was in play.

All factors were weighed out, all cost taken in to account.

She’s was breaking her strict diet the choice was too hard to make.

There was Meyer Lemon Brisket or Pan Seared Filets or Tenderloin Roast or Almond-Crusted Salmon.

The process has now taken over a week.

Her head was spinning what would she have me make?

I looked at a lot of recipes to get the idea how to cook this meal in the end I went with my gut almost simple but added a twist when I saw the jar of Trader Joe’s whole grain mustard in the pantry. I grew up with a roast beef that had silvers of garlic inserted in the layer of fat on top and was covered with yellow mustard then roasted, I think Paul of Paul’s Market (used to be in north Falmouth MA)  taught her how giving away his trade secrets to her warm smile. Anyway these days I have gotten more adventurous but found that back to the basic with this cut of meat works best. We by passed Wholefoods and went to Wegman’s they have pretty good quality and the prices seem lower. I hate shopping there just too many people all pushing and shoving, but every once in a while won’t hurt me. We still have to try the 6 AM shopping time we hear the aisles are pretty open at that time. Anyway….

Ingredients:

  • 2 lbs. center cut tenderloin roast
  • 1 jar of Trader Joe’s whole grain mustard – opened
  • Kosher salt, black pepper and olive oil

tie with twine

How:

Preheat the oven to 425 degree with rack in middle. I used convection cooking this time it affected my cooking time

Rinse and paper towel dry the meat

Season liberally with salt and pepper let and bring to room temp or there about

Pat dry again

Tie with twin every ½” or so to keep the roast evenly shaped for even cooking.

Don’t tell them but I trimmed the skinny side off the roast and stuck in freezer and will make a pan seared oven roasted filet meal at a later date for me, only for me just for me!!

Rub olive oil all over the meat and then season again with some salt and pepper

Spoon the mustard on roast and rub to cover liberally using as much as is required. I think I used about 1/4 to 1/3 cup

rub with mustard

Bring meat to room temperature or there about

Place meat on rack in shallow pan if convention or roasting pan if not

Roast until temp is 120 degree for rare 125 degree for medium rare

Most of the recipes I saw said cook for 25 minutes but it took me about 40-45 minutes in convection oven. Lyn says maybe because it cooks from inside out in convection.

Remove and let sit for 15-20 minutes uncovered.

Roast and let stand

Slice in ½ inch slices

100_1155

While this is cooking you can prepare your sides, in this case smashed garlic mashed potatoes and mixed vegetable in a butter sauce. Oh I had put the mashed potatoes in the turned off oven to keep warm and forgot to leave a pot holder on the handle when I took back out to put in serving dish. OW! Cooking battle scars are so much fun.

This was surprisingly easy to prepare and the roast melted in your mouth this got the three heads bobbing approval since Mike was here to share.100_1157

Passes Mustard from Trader Joe’s archives

Trader joe's

In the world of mustard, you’ll find everything from mild yellow to fiery hot brown, as well as varieties with added herbs and spices to enhance the flavor. What you won’t find anywhere other than Trader Joe’s is a mustard quite like our Whole Grain Dijon Mustard.

whole-grain-mustard

Trader Joe’s Whole Grain Dijon Mustard is made in the countryside just outside the city of Dijon, ancestral home of this style of mustard. We work with a mustard maker (moutardier) that’s been crafting quality Dijon mustard since 1840, and while the production techniques have been modernized over the years, the recipe is centuries old – so old, in fact, that it’s classified as à l’ancienne, or ancient. The ancients apparently knew how to make mustard. It’s made with carefully selected, all natural ingredients like brown mustard grains and just the right amount of white wine. Rather than completely grinding the mustard, as is common, the seeds are left whole in this version, giving the condiment a little crunch to go along with its pungent-yet-smooth flavor. Excellent on sandwiches, it’s also a rousing addition to salad dressings and sauces for chicken or pork. We’re selling each 12.3 ounce jar for the excellent price of $1.79, every day.

Culinary Curiosity: While associated with the French city of Dijon, Dijon mustard is not a protected designation under EU rules. Thus, many a mustard is called “Dijon” or “Dijon-style” when in fact it may be made elsewhere. Our Whole Grain Dijon? True to its name and historical origins, it’s made in Dijon, the historical capital of Burgundy.

Muffaletta
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Muffaletta

While working for Twentieth Century Fox I spent 2 years in New Orleans. Went from 169 to 189 lbs, learn to suck-dat-head pinch-dat-tail (crawfish) learn that “y’all” is singular just like “you guys” is in the Northeast and most especially how to slow down and enjoy.  Here is a New Orleans original – the Muffaletta – is a deliciously melodious collaboration of cured meat, provolone cheese, olive salad and sesame seeded, white fluffy bread that is the sandwich’s namesake. Thank Sicily for the round sesame bread but the ingenious sandwich is a New Orleans invention. In 1906, Central Grocery, right in the French Quarter, developed the sandwich and has been the muffaletta headquarters ever since.  This is where Lyn and I discovered it on one of our Sunday morning ritual to the French Quarter for chicory coffee and beignets, the Sunday paper and a trip to the Zoo with a picnic lunch. We tried one for our picnic and it was soon added to the ritual. People stood in line on a daily basis for the sandwich, as well as the in-house made olive salad (a pickled concoction of olive, celery, carrot, cauliflower, olive oil and Italian spices). I wonder if it is still there. Make this New Orleans original sandwich at home with Chef Emeril’s recipe. It’s a great game day sandwich.

Muffaletta

Ingredients:

  • 5 ounces pimento-stuffed olives (1 cup), sliced, plus 2 tablespoons of liquid from the jar
  • 6 ounces chopped giardiniera (pickled Italian vegetables) (1 cup), plus 1 tablespoon of liquid from the jar
  • 2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar
  • 3 ounces pitted Calamata olives (1/2 cup), sliced
  • 2 1/2 teaspoons minced garlic
  • 1 tablespoon minced shallot
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • Pinch of dried thyme
  • Pinch of crushed red pepper
  • 1/2 cup extra-virgin olive oil
  • 1 large loaf seeded Italian bread (about 1 1/4 pounds), split width wise  – halfway between top and bottom
  • 1/4 pound sliced fresh mozzarella
  • 6 ounces sliced capocollo or prosciutto
  • 1/4 pound sliced Genoa salami
  • 1/4 pound sliced mortadella
  • 1/4 pound sliced mild provolone cheese
  • Pepperoncini, for serving

How:

In a medium bowl, stir the pimento-stuffed olives with the giardiniera, capers and their respective liquids. Add the Calamata olives, garlic, shallot, oregano, parsley, thyme and crushed red pepper. Stir in the olive oil and let the mixture stand for 1 hour.

Olive Salad

Open the Italian bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slices on the bottom half of the bread, then top with the capocollo, Genoa salami and mortadella. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely.

Building the sandwhich

Bacon, Lettuce, Tomato and Jerod Mayo Sandwich
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Bacon, Lettuce, Tomato and Jerod Mayo Sandwich

Jerod Mayo was drafted by the New England Patriots in the first round (10th overall) of the 2008 NFL Draft … Signed by the Patriots (7/24/08). This Thursday we play the Jets again we need him to play as he did the first meeting with I believe 11 Tackles – 10 Solo and 1 Assist and caused 1 fumble. He hits often and hard, maybe too hard sometimes. Here is a sandwich that hits you hard in a good way. This came from Scup’s In the Harbor the restaurant my sister and her husband used to own and operate in east boston, now they live on the opposites coast in Washington state but still root for the patriots. We even Skype some of the games for them if not on national TV. They are still keeping some stuff a secret so I had to wing it, gee my own sister go figure. Kind of like your Mom a little of this and handful of that.

 

Oh if you want a Thanksgiving Day recipe try my Buttermilk Marinated Turkey but marinated at least 8 hours or overnight turning once start breast side up.

 

Ok It’s half time let’s eat!

Bacon, Lettuce, Tomato and Jerod Mayo Sandwich

Ingredients

  • 2 slices of Grilled Italian Bread
  • Romaine lettuce
  • Oven roasted cherry or grape tomatoes sliced in half length wise. (Roast at 450 for about 10-15 minutes) – You do not have to roast them if you do not want to or just can’t wait.
  • Crispy Smoked apple wood “thick” bacon
  • Sliced cheddar (optional)

Basil Mayo ( this is my recipe not theirs, secrets you know)

  • Whisk all ingredients together
  • 1 cup good mayonnaise
  • 10 to 15 basil leaves, chopped
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon good olive oil
  • 1 teaspoon minced garlic

Serve:

Make sandwiches cut in half and stake on platter or serve all ingredients on a platter and have a build your own sandwich.

The Ultimate BLT

 

 

Wendy says: I Hope Mr. Mayo enjoys his namesake sandwich.

 

Alternative sauce chili-mayonnaise

 

nepatriotslife life Mayo mentions

Video: Mayo goes down with shoulder injury.

Video: Jerod Mayo hates Tom Curran from CSNNE

Revitalizing The Dynasty Defense

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Boston Magazine 8-2009

Scup's in the Harbor

We admit it’s tough to make a bad BLT (there is bacon in there, after all). But it’s a genuine challenge to ace every element—crisp strips of meat, sweetly ripe tomato, lettuce with just the right crunch—and elevate this humble sandwich to warm-weather classic. Scup’s in the harbor rises to the occasion with cherry wood–smoked bacon and roasted cherry tomatoes nestled on red leaf lettuce. Sliced cheddar and a spot of pesto mayo add zing and texture without overpowering the key players, and sturdy slices of toasted wheat keep hands clean and flavor at the fore. Boston Magazine 8-2009

 

Ridley Believe it or not Nachos
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Ridley Believe it or not Nachos

Growing up my son Mike’s specialty was nacho’s he always threw together the best nacho’s ever. When it hit the table we just dove in like a fumble recovery. So I present my version of his Nachos for NEpatriotslife.com game day recipe. I do him no justice.

Did you know Howard Cosell made a huge impact on nachos acceptance to the mainstream!

Do you know who Howard is?

 Ingredients:

  • 1 pound ground beef, chicken or turkey
  • 1 (1.25 ounce) package taco seasoning mix
  • 3/4 cup water
  • 1 (18 ounce) package restaurant-style tortilla chips
  • 1 cup shredded extra sharp Cheddar cheese, or more to taste
  • 1 (15.5 ounce) can refried beans
  • 1 cup salsa
  • 1 cup sour cream, or more to taste
  • 1 (10 ounce) can pitted black olives, drained and chopped
  • 4 scullion onions, sliced thin
  • 1 (4 ounce) can sliced jalapeno peppers, drained

How:

Cook and stir ground beef or whatever- if chicken or turkey add a little olive oil to brown,in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes.

Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.

Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture.

Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes.

Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers

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Howard Cosell: Nachos ultimate champion!!

Now here is where the story gets even better. The tasty snack becomes a specialty in many restaurants in Southern Texas but is virtually unknown anywhere else on the planet. That is until a gentleman by the name of Frank Liberto decided to try to sell the stuff as a concession stand item! He changed up the recipe by reformulating the cheese to be soft all the time and using simple tortilla chips. He began to sell his new version of nachos in 1977 in Arlington Stadium in Arlington Texas. but what really made the concept take off was a visit by “Monday Night Football” later that year. Before the game started they were offering the product in the reception area where Howard Cosell took a liking to the name. That night and for weeks after, Cosell and the rest of the “Monday Night Football” team worked the word nacho and the product itself in wherever they could! From there on out nachos quickly grew into the massive force they are today!!

Mimi Chili
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Mimi Chili

Every once in a while I come home from work and there is a package sitting there beside the garage door with the return address of Maine on it. A smile grows across my face I know that it is a special treat from Lyn’s sister, Mimi. This time is was chili packed with just the right amount of freezer bags keeping it a perfect temp and ready to heat up. I asked her for the recipe and as she says it kind of hard I just sort of throw it together but here ya go! So I give you a totally buildable recipe that I know I have enjoyed for years. What about some of that spinage bread?? Take some pictures while you make it and I’ll post with your permission ofcourse.

 Ingredients

  • 1 lb to 1 1/2 lb. Hamburg
  • 1 big can Cento Crushed tomato
  • 1 big can Hunt’s Sauce
  • 1 can Stewarts shelled beans
  • 1 can Bush’s black beans
  • 1 can Bush’s dark red kidney bean
  • 1 bag frozen diced green peppers
  • 1 can Hunt’s tomato paste
  • Frozen corn
  • 1/2 bag frozen diced onions
  • Old El Paso Chili mix
  • Weber’s Grill Master’s Hamburg seasoning to taste
  • cumin
  • chili powder
  • onion powder
  • garlic powder
  • basil
  • cilantro
  • salt & pepper

How

Heat in pan, add Old El Paso Chili mix, spice with cumin, chili powder, onion & garlic power, basil, cilantro salt & pepper to taste. 1 can Stewarts shelled beans, 1 can Bush’s black beans, 1 can Bush’s dark red kidney beans. In frying pan brown hamburg, season with salt & Weber’s Grill Master’s Hamburg seasoning to taste. Strain and add to chili pot. Add 1 can Hunt’s tomato paste to chili w/ little water if chili too thick. Add some corn to it if you like, as always season to taste with spices & hot sauce.

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Cumin

An aromatic spice with a distinctive bitter flavor and strong, warm aroma due to its abundant oil content. Cumin “seeds” are actually the small dried fruit of an annual plant in the parsley family. Native to the Mediterranean, cumin is hotter to the taste, lighter in color, and larger than caraway, another spice it’s sometimes confused with. Sold whole or ground, the seeds come in three colors: amber, white or black. Amber is most widely available, but the black has such a complex flavor it should not be substituted for the other two. Cumin is a popular ingredient in Middle Eastern, Asian, Mediterranean and Mexican cuisines, and is one of the main ingredients in curry powder.

How to store: Store in an airtight container and place in a dry, cool area, away from light. Flavor and aroma can be retained for up to six months.

Matches well with: beans, chicken, couscous, curry, eggplant, fish, lamb, lentils, peas, pork, potatoes, rice, sausages, soups, stews, eggs

Crockpot Beef Stew with Red Wine
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Crockpot Beef Stew with Red Wine

I love when the temps turn to sweatshirt weather, a time when your cheeks get that slight wind chill burn when you’re out for a walk. Work is located downtown and I walk 2 miles every lunch time to keep in shape, get some fresh air but mostly just to clear the head. I have come up with many solutions to the days pressing issue while walking. I’m and IT guy with 35 or so users spread out in 5 locations with an additional 6 servers/PCs to service. To top it off sales is on the road here and in Asia a lot of the time. So every call I get it is 99.99% chance of being issue call. As anyone in my situation will tell you every caller does not give a _____ about anyone else problems just theirs. Oh yeah you take care of the president first, no matter what.

Anyway back to my daily walks, some of the shop owners, police and the mentally challenged give me the nod as I walk by with ear buds blocking out the sounds of downtown Milford and the local neighborhood. I have become a townie it has been since I was in my teens that I’ve been there. Different town different times.

Lyn and I finally broke down and bought a new crockpot, one that you can put the pot on the burner and brown saving those great little flavor bits on the bottom. With sweatshirt weather there is nothing better than coming in from outside and smelling the rich flavors of a great beef stew, heck even a bad one smells good.  As promised here is that quick beef stew recipe I made. I made a small batch since I am still on the fend for yourself diet but made sure I had left overs.

 

Ingredients

  • 1 pounds stew beef like bottom round, well trimmed and cut into 2-inch pieces
  • 1 cup all-purpose flour
  • ½ tsp. ground pepper
  • *********
  • Pinch or two of red hot pepper flakes
  • 1-2 Tbsps. olive oil (plus more if needed)
  • 1 medium to large onions, ruff chop
  • ¼ cup ketchup – I did not have tomato paste that would probably be about 1-2 Tbsps.
  • 1/2 cup dry red wine
  • 1 large potato, cut into 2-inch pieces
  • 1 cup bay carrots
  • ¼-1/2 cup chicken broth would have been better with beef broth but again I did not have.
  • 1 teaspoon kosher salt
  • ¼ teaspoon dried thyme leaves
  • 1 bay leaf
  • *********
  •  ¼-1/2 cup frozen peas put in when almost ready to serve
  • ¼-1/2 cup frozen corn put in when almost ready to serve

 

Directions

1. Coat the beef in the flour and pepper. I like to put in plastic bag and shake to coat. Heat a few tablespoons of the oil in a crockpot pot over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Remove and set aside.

2. Add the onions to the skillet and cook over medium heat until tender, about 5-10 minutes. Stir in the ketchup and coat the onions. Remove and set aside.

3. Place pot in crockpot, pour the wine into the pot and scrape up any browned bits. Stir in the potatoes, carrots, broth, salt, thyme, red pepper flakes and bay leaf.

4. Cover and cook on low heat for 7 ½-8 hours, or on high for 4 hours. Add the peas and corn and heat through.

I was nervous because it was a small batch but it came out pretty darn good.

My pictures did not come out that great so I admit it I borrowed one from the web. Thanks Susie Cushner interestingly enough her recipe was real close to what I did. Our gut instincts must be close.
Lettuce Wrapped Pork with Pine Nuts in a Hoisin Sauce
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Lettuce Wrapped Pork with Pine Nuts in a Hoisin Sauce

Ok I have been absent for a little while, I have been cooking and taking pictures but just got into politics and maybe a little lazy. Ok mostly a little lazy. I am still on the fend for yourself diet so a lot of what I make is spur of the moment, open the Frig and see what’s in there. We did buy a new crock pot, do they still call them that? I did a quick beef stew in a red wine gravy which came out great but that’s another post to come.

Ingredients:

Remember I eyeball most times
  • 1 Tbsp. Peanut Oil.
  • About 1 lbs. of pork cutlet pounded then diced 1/8 to ¼” or smaller. If you partially freeze the cutlet it is so much easier to dice or mince.
  • 1 small onion 1 diced about 1/3 cup.
  • 1/2 red bell pepper minced
  • pinch or two of red hot pepper flakes cause spice is nice
  • 1/3 cup finely pan toasted pine nuts.
  • 1 ½ to 2 Tbsp. Hoisin sauce.
  • Kosher salt and pepper to taste
  • Romaine, Iceburg or Boston Bib Lettuce I suggest the Bib lettuce it wraps better. However, this was a spur of the moment meal. YA use what you’ve got.
  • 1 carrot diced small. I have a julienne which makes dicing so much easier

How:

In large skillet or WOK, heat the peanut oil until shimmering. Add the pork and stir fry over high heat until just cooked through about 3-5 minutes depending on the dice size. Use slotted spoon to remove the pork and put aside.

Add the onion, carrot and red bell pepper to the skillet cook over medium or slightly lower heat until soften about 2-4 minutes. Stir in the pine nuts, and Hoisin sauce. Return the pork to pan stirring to coat evenly about 1 minute.

Spoon the mixture into lettuce leaves for wrapping.

Hint, you may have to remove pan from heat if it is too hot so it does not thicken up too much. You can always add a touch of chicken broth or water in needed but you want it semi thick not watery.

I served with Lyn’s homemade ginger pickled cucumbers on a bed of wide sliced carrots, now if she would only tell me how I could post.

Enjoy

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Lettuce wraps are turning up in restaurants across the country. First popular in Asian cuisines, lettuce wraps are now popping up on the menus of other styles of restaurants. In restaurants, they are most often offered as an appetizer, but I like them as my main course. Kids love them as they get to eat with their hands and it is ok. You don’t have to visit a restaurant to enjoy lettuce wraps. They’re quick and easy to prepare at home. This is also a great way to lower your consumption of carbohydrates by replacing the bread on a sandwich

Lettuce wraps are very easy to create with an almost endless array of ingredient variations. You can also use the same ingredients that you use in burritos, tortillas, pita bread, or spring rolls. Jut let your imagination and taste buds be your guide. They key to great wraps is the contrast of warm, flavorful fillings with the cool crunch of lettuce.

For a party, offer a variety of lettuces and a variety of fillings such as cold chicken salad, grilled beef teriyaki strips, Italian sausage, onions, shredded cheese, and water chestnuts.

Iceberg is the most common lettuce used, but the wide, strong leaves of romaine, red leaf, or slightly bitter escarole offer surprising changes of pace.

                                                                 

For best results, pick the largest, most pliable lettuce leaves. types to use are iceberg, red lettuce, radicchio and/or large spinach leaves. Dry lettuce well before using in the wraps.

To keep iceberg lettuce crisp, cut the core out. Fill the core with cold tap water, then drain for 15 minutes. It will stay crisp for up to two weeks in the refrigerator.

Lettuce wraps info from http://whatscookingamerica.net/Sandwich/LettuceWraps.htm

French-Style Pot-Roasted Pork Loin
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French-Style Pot-Roasted Pork Loin

Don’t you think that it is funny how when the leaves start to turn and cover the ground stews and roasts creep back into our diets? I suppose it’s because cooking something in the oven during the summer just heats up the kitchen and during the fall with windows closed the aroma fills the house. That is good because when you go out for the sweater weather walk and return to the house you are hit with that drool starting blast of goodness.   Pork Loin is one of my wife’s favorite cuts of meat, there is just so much you can do with it and we have. I saw this today and it reminded me of others I have tried and thought I would share it with you. Also included the how to double butterfly instructions on the bottom.

 

From America’s Test Kitchen

Why this recipe works:

Enchaud Perigordine is a fancy name for what’s actually a relatively simple French dish: slow-cooked pork loin. But given that American pork is so lean, this cooking method leads to bland, stringy pork. To improve the flavor and texture of our center-cut loin, we lowered the oven temperature (to 225 degrees) and removed the roast from the oven when it was medium-rare. Searing just three sides of the roast, rather than all four, prevented the bottom of the roast from overcooking from direct contact with the pot. Butterflying the pork allowed us to salt a maximum amount of surface area for a roast that was thoroughly seasoned throughout. And while we eliminated the hard-to-find trotter (or pig’s foot), we added butter for richness and sprinkled in gelatin to lend body to the sauce.

Serves 4 to 6

We strongly prefer the flavor of natural pork in this recipe, but if enhanced pork (injected with a salt solution) is used, reduce the salt to 2 teaspoons (1 teaspoon per side) in step 2. For tips on “double-butterflying,” see step-by-step below.

Ingredients

  • 2tablespoons unsalted butter, cut into 2 pieces
  • 6 garlic cloves, sliced thin
  • 1(2 1/2-pound) boneless center-cut pork loin roast, trimmed
  • Kosher salt and ground black pepper
  • 1teaspoon sugar
  • 2 teaspoons herbes de Provence
  • 2 tablespoons vegetable oil
  • 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
  • 1 onion, chopped fine
  • 1/3 cup dry white wine
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/4-3/4cup low-sodium chicken broth
  • 1 tablespoon unflavored gelatin
  • 1 tablespoon chopped fresh parsley

Instructions

1. Adjust oven rack to lower-middle position and heat oven to 225 degrees. Melt 1 tablespoon butter in 8-inch skillet over medium-low heat. Add half of garlic and cook, stirring frequently, until golden, 5 to 7 minutes. Transfer mixture to bowl and refrigerate.

2. Position roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping ½ inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about ½ inch from bottom of roast, keeping knife level with first cut and stopping about ½ inch before edge. Open up this flap. If uneven, cover with plastic wrap and use meat pounder to even out. Sprinkle 1 tablespoon salt over both sides of loin (½ tablespoon per side) and rub into pork until slightly tacky. Sprinkle sugar over inside of loin, then spread with cooled toasted garlic mixture. Starting from short side, fold roast back together like business letter (keeping fat on outside) and tie with twine at 1-inch intervals. Sprinkle tied roast evenly with herbes de Provence and season with pepper.

3. Heat 1 tablespoon oil in Dutch oven over medium heat until just smoking. Add roast, fat side down, and brown on fat side and sides (do not brown bottom of roast), 5 to 8 minutes. Transfer to large plate. Add remaining 1 tablespoon oil, apple, and onion; cook, stirring frequently, until onion is softened and browned, 5 to 7 minutes. Stir in remaining sliced garlic and cook until fragrant, about 30 seconds. Stir in wine, thyme, and bay leaf; cook for 30 seconds. Return roast, fat side up, to pot; place large sheet of aluminum foil over pot and cover tightly with lid. Transfer pot to oven and cook until pork registers 140 degrees, 50 to 90 minutes (short, thick roasts will take longer than long, thin ones).

4. Transfer roast to carving board, tent loosely with foil, and let rest for 20 minutes. While pork rests, sprinkle gelatin over 1/4 cup chicken broth and let sit until gelatin softens, about 5 minutes. Remove and discard thyme sprigs and bay leaf from jus. Pour jus into 2-cup measuring cup and, if necessary, add chicken broth to measure 1¼ cups. Return jus to pot and bring to simmer over medium heat. Whisk softened gelatin mixture, remaining 1 tablespoon butter, and parsley into jus and season with salt and pepper to taste; remove from heat and cover to keep warm. Slice pork into 1/2-inch-thick slices, adding any accumulated juices to sauce. Serve pork, passing sauce separately.

How to “Double-Butterflying” a Roast

Steve says: I have tried this on a lot of different roast and my god does it enhance the flavor

When butterflying a narrow roast like pork tenderloin, a single bisecting cut will usually suffice. But to open up wider roasts like the center-cut pork loin used in our French-Style Pot-Roasted Pork Loin, we make two parallel cuts. This technique exposes more of the meat’s surface area to flavorful seasoning.

1. Holding chef’s knife parallel to cutting board, insert knife one-third of way up from bottom of roast and cut horizontally, stopping ½ inch before edge. Open up flap.

 

2. Make another horizontal cut into thicker portion of roast about 1/2 inch from bottom, stopping about 1/2 inch before edge. Open up this flap, smoothing out rectangle of meat.

Step-by-Step

Secrets to Juicy, Rich-Tasting Pot-Roasted Pork Loin

Thanks to their well-marbled pork, the French can get away with pot-roasting the loin, one of the leanest cuts of the pig, without drying it out. Here’s how we adapted their approach to super-lean American pork loin.

 

“DOUBLE-BUTTERFLY” AND SALT Opening up the roast like a tri-fold book creates more surface area for seasoning, ensuring that the salt thoroughly penetrates the meat.

ADD FAT Spreading garlic butter over the surface enriches this lean cut, bringing it closer in flavor and juiciness to well-marbled French pork. We then fold up and tie the roast.

 

 SEAR TIED ROAST ON 3 SIDES Browning only the sides of the roast that are not in contact with the pan during roasting prevents the bottom of the meat from overcooking.

COOK IN LOW OVEN Roasting the pork in a gentle 225-degree oven until medium guarantees that the meat will cook up tender and juicy, not chalky and dry.

 

ADD GELATIN Adding gelatin to the exuded meat juices replaces the body and richness lost by omitting the pig’s trotter used in the French original.

 

 

There is a good video of this recipe