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Bigos

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Bigos

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Hunters Stew. This is the National Dish of Poland and will warm you from the outside in and give you a hug of Comfort. It is also very Paleo friendly

 

Salt and pepper, to taste

Vegetable oil, as needed

2 lbs boneless pork shoulder, cut into 1-inch chunks

1 lb smoked kielbasa, cut into 1/2-inch slices

¼ lb bacon diced

1 smoked pork hock

5 cloves garlic, finely chopped

1 ½ tablespoons whole caraway seed

3/4 teaspoon ground allspice

1 large onion, sliced 1/4-inch thin

3 medium carrots, grated

32 ounces canned diced tomatoes, with juice

1 lbs cabbage, sliced 1/4-inch thin

2 lbs sauerkraut

3 bay leaves

 

In a pot over medium heat render the bacon until crispy, remove and set aside. Season the pork shoulder with salt and pepper and brown in the bacon fat, add vegetable oil if needed. When browned remove from the pot and set aside with bacon. Add onion, carrots, and garlic to the pot and cook for a few minutes. Add the Pork Shoulder and bacon, the rest of the meat and then the rest of the ingredients. Stir well. Bring to a boil and then reduce to a simmer. Simmer for 3-4 hours.

Slow Cooker Cider Braised Pork Roast

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Slow Cooker Cider Braised Pork Roast

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Fall, apples and Pork just go together so well. This recipe combines a Pork Shoulder roast with Apples and Apple Cider to make a meal that warms you up on those fall days

 (3- to 4-lb) bone-in fresh pork shoulder

2 tablespoons olive oil

2 garlic cloves, minced

1-2 onions cut into 1/4-inch-thick slices

2-3 crisp apples, skin can be left on or peel if you like

1 1/2  cups unfiltered apple cider

Season the pork roast with salt and pepper. Heat a pan on medium high heat until very hot, add the Olive Oil and then brown the roast on all sides. Remove from pan and place in the bottom of a slow cooker. in the saute pan add in onions, garlic and Apples, turn heat down to medium and saute for 3-5 minutes. De-glaze the pan with the apple cider and after scraping up all the brown bits off the bottom of the pan pour the Cider mix over the Pork Roast. Set on Low and cook for 8-10 hours. You can take the juices out of the slow cooker and thicken with a cornstarch slurry in a pan on the stove

Grilled Beef Tri Tip Roast

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Grilled Beef Tri Tip Roast

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The tri tip is a prized cut off the bottom Sirloin on the Steer. Hard to find in a lot of places outside the West Coast it is well worth seeking out. Ask your butcher for it. It is awesome just grilled and sliced thin with some chimichurri sauce on the side. Most Tri Tip Roasts are sized just right for a family of four to enjoy and make a good meal out of. This is a Santa Maria Style (California) version of it.

 

 

1 ¾- 2 ½ lbs. Beef Tri Tip Roast

1 ½ T Kosher Salt

1 ½ T Granulated Garlic

1 T Brown Sugar

1 tsp. Black Pepper, ground

1 tsp. Parsley Flake, dried

2 tsp. finely ground coffee (optional)

Olive Oil

 

Combine all of the spices (and coffee grounds if you are using them) in a bowl and mix together.

Rub the Tri Tip down with a little Olive Oil and then with the Spice Rub. Allow the roast to rest and come to room temperature while you prepare the grill.

Set up your grill for indirect cooking. If using a charcoal grill this means the coals will only be on one half of the grill. If using a Gas Grill just turn on half of the burners.

Once the grill is to temperature take the roast and sear it over the direct heat side of the grill for 5-7 minutes a side. You want a good crust on it.

Transfer the roast to the side of the grill that has no coals under it, or the side of the gas grill that is turned off, and put the lid on the grill. Cook for another 10-15 minutes, or until the roast reaches 130°f internal when checked with a meat thermometer.

Allow the roast to rest on your cutting board, tented over with foil, for 15-20 minutes. Slice thin against the grain and serve with Chimichurri Sauce if you so desire.

 

Slow Cooker BBQ Beef Brisket

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Slow Cooker BBQ Beef Brisket

 

4 lbs beef brisket

2 T paprika

1 T chili powder

1 tsp ground cumin

2 T brown sugar, packed

1 T kosher salt

1 tsp cayenne pepper

2 tsp garlic powder

1 tsp freshly ground black pepper

3 cups BBQ Sauce (your favorite or homemade)

 

Combine all the dry seasonings together.

Place Brisket on cutting board and rub seasonings into it. Allow to rest on board for 20 minutes

Pour BBQ Sauce in the bottom of a 3 quart slow cooker and place p brisket on top of the sauce

Cook on low for 8-10 hours, until brisket is fork tender

Take Brisket out of cooker and allow to rest, tented with foil, for 15 minutes

Slice into ¼ inch thick slices or shred with forks

 

Serve with BBQ sauce on side

 

Sausage Gravy with Biscuits

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Sausage Gravy and Biscuits

 

1 lb Bulk Pork Breakfast Sausage

½ cup Flour

3 cups Milk or half and half

½ to 1 tsp salt

¼ to ¾ tsp Black Pepper

 

Brown and crumble sausage in a skillet over medium heat. Do not drain fat

Add flour to the sausage in the pan and stir for 3-5 minutes until the flour loses its smell

Stir in Milk (or Half and half) and cook until thickened.

Season to taste with salt and Pepper

 

Serve spooned over Biscuits

 

 

Biscuits

2 cups all-purpose flour, plus more for dusting

2 tablespoons baking powder

1 scant tablespoon sugar

1 teaspoon salt

5 tablespoons cold, unsalted butter

1 cup whole milk

 

Preheat Oven to 425°f

In a bowl combine Flour, Baking Powder, sugar, and salt.

Mix in butter and cut in with your hands until it is a coarse

Stir in milk until it just comes together (the less the dough is worked is worked the better)

Pat dough out on floured board and cover with a towel. Let dough rest 15 minutes

Cut Biscuits out by pressing straight down, turning the cutter crimps the edges and the biscuits will not rise as much

Bake for 15-20 minutes

 

Tacos Al Pastor

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Tacos Al PastorIMG_20160101_174521010

2 ancho chilies, seeds and stems removed

2 guajillo chilies, seeds and stems removed

1/2 cup chicken stock

2 teaspoons vegetable oil

1 teaspoon dried Mexican oregano

1 teaspoon dried ground cumin seed

1 tablespoon achiote paste

¼ cup distilled white vinegar

3 cloves garlic, minced

2 teaspoons kosher salt

2 teaspoons sugar

2 pounds boneless Pork Shoulder, Sliced thin and pounded until ¼ inch thick or less

 

1 small pineapple, peeled, cored, and diced small

1 medium white onion, finely sliced

1/2 cup finely minced fresh cilantro leaves and tender stems

3 to 4 limes, cut into wedges

Shredded Lettuce

Sour Cream

Tortillas

 

To make marinade take and bring the stock just to a boil and add in chilies. Let soak 30-60 minutes.

Heat oil on stove over low heat add Mexican oregano, cumin, achiote paste and allow these ingredients to simmer in the oil for 30-60 seconds. Add in vinegar, garlic, salt and sugar and again simmer for 30-60 seconds.

In a blender combine Chiles and stock and the oil with its spices and whiz up for 60 seconds or so. Strain through a sieve to remove the chili skins.

 

Combine the thin pork and marinade in a glass or stainless steel dish (achiote will stain plastic yellow) and put in refrigerator for 3-4 hours. (no longer as the marinade has enough acid in it to start “cooking the meat”)

 

Grill of pan fry the meat until browned well and slice into thin strips.

Serve with taco toppings

Korean BBQ Chicken

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Korean BBQ Chicken

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1 Cup Soy Sauce

3 T Rice Wine Vinegar

2 T Honey

1 tsp Sriracha Sauce or Korean Chile Paste

2 T Fresh Ginger, grated

5 cloves Garlic, minced

1 bunch Green Onions, sliced thin

2 tsp Toasted Sesame Oil

½ tsp Black Pepper

2 tsp Sesame Seeds

1 (4lb) Chicken cut into parts

In a glass bowl, or other non reactive bowl, whisk together all the ingredients except the chicken

Place chicken in bowl and turn to coat with marinade

Allow to marinate in refrigerator for 3-6 hours, turning every 30 minutes or so.

Grill until cooked through using the indirect grilling method.