Tuesday, January 16, 2018
Wednesday, January 10, 2018
Cooking at home is a healthy habit; there is total control over what ingredients are in the dish! But I've realized that for some, it really stresses them out! They come home from work tired, hungry and don't want to mess with an hour of kitchen toil. I know - I've been there! The secret is recipes that are quick, easy, and are made with some protein that's already been cooked. When the girls were growing up, I'd roast a chicken or a cut of beef on Sunday, then I could use the left overs in other things during the week. Today, my Instant Pot makes it even easier. This post involves placing some pulled pork on top of braised red cabbage. If time and patience are short, ditch the carrots and/or the apples in the recipe - it will still taste great - but if five more minutes could be spared, it's worth it!
Spice Mix Rub for Pulled Pork
2 tablespoons kosher salt
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon chili powder
2 teaspoons dry mustard
2 teaspoons garlic powder
Mix all ingredients together.
Directions for Cooking Pulled Pork
3 - 4 pound pork shoulder/Boston butt
Spice mix rub for pulled pork above
2 cups beef broth
1 cup apple cider vinegar
Preheat oven to 325 Fahrenheit, or get out crock pot or pressure cooker such as Instant Pot.
First pour the beef broth and apple cider vinegar vinegar into a roasting pan, crock pot, or pressure cooker.
Then rub the spice mix into the meat.
Put the meat into the cooking vehicle.
Cook until pork can be pulled about and shredded with two forks. For oven, roast for 4 to 5 hours. For crock pot, cook on high for 4 to 5 hours. For pressure cooker, cook on high pressure for 60 minutes.
Braised Red Cabbage
2 tablespoons olive oil
1 onion, peeled and sliced
2 garlic cloves, minced
1/2 medium red cabbage, cored and shredded
1 Granny Smith Apple, cored and sliced
Juice of 1 orange (about 1/2 cup)
1/4 cup red vinegar
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch ground cloves
Place the 2 tablespoons olive oil, onions, and carrot in a pan and saute over medium heat 5 to 7 minutes until vegetables are tender. Add the garlic and saute for 30 seconds more. Then add the cabbage, apple cubes, orange juice, vinegar, salt, pepper, bay leaf, and ground cloves. Cook for about 20 to 30 minutes over medium low heat until the apples are tender when pierced with a fork. Keep warm until ready to serve.
Place some braised cabbage on each serving plate or on one large platter. Place pulled pork on cabbage. Place a handful of greens on top and finish off with a sprinkle of red wine vinegar, drizzle of olive oil, and a shake of sea salt.
Friday, December 1, 2017
When we visited San Francisco this past September, one of the places several people recommended as a "must see" was the Cliff House. It's been a part of local history since 1858 and is located on Point Lobos Avenue near the Ocean Beach neighborhood. The building has been rebuilt at least five times due to fires and renovations. It was once a destination for movie stars and the rich but is now owned by the National Park Service as part of the Golden Gate National Recreation Area. The two restaurants inside are managed by a private contractor and the menus are old school traditional.
I ordered the Louie Salad and was blown away by how delicious the accompanying dressing was - and I usually don't even like thousand island! Of course I had to try to duplicate it and what I came up is not only good on this salad, but also as a different take on shrimp cocktail or even mixed into to chopped seafood as a sandwich filling.
Ingredients and Directions
Yields four servings:
1 pound medium cooked shrimp or 1 pound cooked lump crab meat
1 head of lettuce, washed and torn into bite sized pieces
1 cucumber, washed and cut into slices
1 bunch asparagus
2 or 3 tomatoes, cut into slices
Hard boil the eggs. (Here's the way I do it: place the eggs in a pan filled with enough cold water to cover them. Place the pan on the stove and turn the heat to high. Set the timer for 20 minutes. When the timer goes off, take the pan off the heat, drain the water, and run cold water over the eggs until they are cool enough to handle.) Peel and slice in half.
Wash asparagus and cut the woody ends off. Cook by placing the asparagus spears in a skillet with enough water to barely cover them. Turn heat to high and allow to come up to a boil. Then, turn heat to medium and simmer for 5 minutes or until spears are tender and easily pierced with a fork.
If using shrimp, rinse and remove the tails.
Place lettuce on four serving plates or one large platter. Arrange the cucumber slices, asparagus spears, tomato slices, and halved hard boiled eggs on each plate or platter. Top with the shrimp or crab meat.
Serve with the dressing below:
Yields about one cup of salad dressing
1 cup mayonnaise
1 garlic clove, put through a press or finely minced
2 tablespoons Heinz chili sauce
1 tablespoon chopped bread & butter pickles
1 teaspoon country style Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon Franks hot sauce
1/2 teaspoon salt
1/4 teaspoon pepper
Whisk all ingredients together in small bowl until well blended. Serve along side salad.
Saturday, October 21, 2017
Roy and I are spending our first weekend home after being gone for three and a half months meandering around the western United States. Being in that part of the country, we couldn't help feeling the cowboy influence. Lots of western genre movies have been filmed out that way and we enjoyed visiting Lone Pine and the Alabama Hills in California as well as the Old Tucson movie set in Arizona. Several John Wayne films were made in both places and local people still are in awe of the Duke. Somewhere along the way, Roy bought me The Official John Wayne Family Cookbook (published by Topix Media Lab, 2016). Turns out Wayne must have really liked pancakes - there are three recipes for them in the breakfast section. The one in this post is adapted from the Maple Pancake recipe in the cookbook. I have to confess that we ate these two times this week; they really are that good. There is just something irresistible about the salty sweetness of maple and bacon!
Ingredients and Directions:
Makes about Six Maple and Bacon Pancakes
6 slices thick-cut bacon
3/4 cup plus 2 tablespoons uncooked old fashioned oatmeal
3/4 cup flour
1/2 cup cornstarch
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
2 large eggs
1/4 cup maple syrup plus more to serve
2 tablespoons bacon grease
Preheat oven to 200 degrees Fahrenheit.
Cut bacon in half lengthwise, and then into 1/2 inch pieces. Cook in skillet over medium heat until brown and crispy. Stir frequently. When done, remove with slotted spoon and place on paper towels to drain.
Reserve the bacon grease.
Put oats in blender or food processor and grind to a powder.
Add flour, cornstarch, baking powder, baking soda, salt, buttermilk, eggs, maple syrup, and 1 tablespoon of the reserved bacon grease.
Blend well, stopping to scrape down the sides of the container once or twice. Then let sit for 10 minutes. Stir all but a handful of the bacon bits into the batter; save the reserved bits to garnish each serving.
Heat the skillet over medium-low and brush some of the reserved bacon grease on the pan. Pour 1/4 cup of batter into the skillet for each pancake. Cook until the pancake has bubble holes showing in the middle and the edges look dry. Then carefully flip over and let it cook for another minute.
Put cooked pancakes on a plate and keep warm in the oven until all the batter is used.
Put some of the bacon bits on top of each serving and pass the maple syrup!
Tuesday, August 15, 2017
The picture above is Lake Chelan in Washington State. Our RV travels took us all the way west to this beautiful part of the country. Unfortunately, smoke from Canadian forest fires blew down to us and it gave a hazy quality to all the views. It was still pretty though and we enjoyed seeing the Grand Coulee Dam, the German town of Leavenworth and the bustle of Seattle. The Lake Chelan area is known for orchards that produce peaches, cherries, apples, and apricots. Roadside fruit stands sold all that luscious stuff and more; tomatoes and veggies were offered as well. Of course we stopped and had to buy our share! We loved munching on the dark sweet cherries right out of hand, but I also remembered a savory recipe, Cherry Chicken Chipotle Quesadillas, I had forgotten about. In fact it's buried deep in this blog's archives but is so delicious I'm giving it new life by posting it again. It's easy enough to cook on a motor home stove and Roy and I thoroughly enjoyed it as a hot lunch vs. our usually sandwiches. We loved the Cherry Salsa as a condiment to the quesadillas but it's great as a dip with taco chips.