Category Archives: PORK RECIPES

OVEN BAKED BONE-IN BERKSHIRE PORK CHOPS  

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OK, I know I’m a food snob, but until a few years ago I couldn’t prepare a decent pork chop to save my life. Not that I didn’t try, because I did try. But I almost always produced a piece of meat that could have been used as shoe leather. Pork tenderloin, no problem. But pork chops, Yee Gods, what was I doing wrong? Well, I will gladly admit what I was doing wrong. I was cooking the chops until all semblance of tender and juicy was about 20 degrees ago. In other words, I was cooking my poor pork chops like my parents used to cook veggies when I was a kid. To death! But thankfully, I have now learned to not over fry or bake pork chops.

Now, part of the problem was that when I was young trichinosis was still a major concern when cooking pork. So, I learned – cook pork until it is beyond redemption (i.e. till no possible harm could come from eating a pig product). But those days are far behind us. And thankfully, it is now well known that if pork is cooked to about 145-degrees, there is nothing to worry about. So, below you will find a really good recipe for pork chop success.

I found this recipe, with a few minor changes from me, on the realsimplegood.com site. And as the name of the site implies, this recipe is truly really simple to prepare, and really, really tasty. And juicy. No shoe leather anywhere near these chops.

So, if you too love pork chops, then I recommend you give this recipe a try. And if you are lucky enough to have a meat department in your local grocery store that offers Berkshire Pork, I highly recommend you spend the extra nickel and go whole hog on this. Because Berkshire pork is really a cut above.

Well, it’s the day before Thanksgiving and my defrosted turkey is sitting in the fridge with a salty herb mix covering every inch of its inside and outside. I roasted some additional turkey parts today, and they are residing in the fridge waiting to become turkey stock tomorrow morning. I have homemade bread cubes toasted and eager to become stuffing. My new recipe for Savory Dried Corn Casserole is safely tucked in the refrigerator anticipating its possible insertion into the Carr family list of “must have” Thanksgiving dishes. And my new recipe for Creamy Grape Salad is also ready to be introduced and given either a thumbs up or down. And since I am married to the nicest man I know, a Papa Murphey’s pizza is baking in our oven.

This often happens at our house. I’m so busy during the day before a big event, that I forget about (or don’t have the strength left) to cook dinner. Mr. C. has absolutely no problem with either taking me out or bringing something home for us. So, with no further ado, please excuse me while I go enjoy someone else’s hard work on my behalf.

And to all, Happy Thanksgiving. And do try this recipe. It makes for two wonderful pork chops. Or four, if you double the recipe. Etc. etc.

And as always, peace and love to all.

½ tsp. chili powder

½ tsp. brown sugar

½ tsp. smoked paprika

½ tsp. dried thyme

½ tsp. dry mustard

½ tsp. sea salt

freshly ground black pepper

¼ tsp. granulated garlic

¼ tsp. granulated onion

2 (1½ to 2-inch-thick) bone-in pork chops (Berkshire pork preferred)

2 T. extra virgin olive oil

Make the seasoning mix by whisking the chili powder, brown sugar, smoked paprika, thyme, dry mustard, sea salt, black pepper, granulated garlic, and granulated onion together in a small bowl. 

Place the pork chops on a low sided baking pan and drizzle the oil over each pork chop. Rub the oil over both sides of the pork chops. Season the pork chops on both sides with the seasoning mix.

Bake the chops in a pre-heated 350-degree oven for about 20-25 minutes, or until the internal temperature reaches 140-degrees. (The temperature will rise to 145-degrees as it rests.)

Remove from the oven and allow the chops to rest for at least 5 minutes before serving.

          

JÄGERSCHNITZEL (GERMAN PORK SCHNITZEL WITH MUSHROOM GRAVY) 

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Schnitzel

Mushroom gravy

If you happened to be vacationing in Germany, then of course you would seek out the best schnitzel you could find. And with every good reason. Because schnitzel is one of the finest comfort food dishes ever to be set on a table.

Now granted, schnitzel will never be considered a health food. But as an occasional treat, as they say in Carolina, nothing could be finer. And why I ever waited to prepare this delicious dish until recently, is beyond my comprehension. (I’m still kicking myself for not preparing this dish decades ago. Where was my brain?) Anyway, now that I have figured out how to make it, I am duty bound to share the recipe with you. And just to make life more interesting, I’ve provided both the high calorie and the really high caloric version of this fried pork cutlet dish.

In the high calorie presentation, there is no gravy, just a couple of lemon wedges to squeeze over the fried cutlet. Served this way, it is simply a schnitzel. But never being one to let any worthless calories get past my lips, I decided to go full on crazy and make the mushroom gravy that qualifies this dish to be called Jägerschnitzel (Hunter’s schnitzel). Both ways of eating this dish are magnificent. But topped with mushroom gravy, this dish should become the standard definition for “heaven sent”. (Of course, you might make it to heaven earlier than planned if you decide to enjoy schnitzel too often. But I refuse to take any blame if you don’t use your own good judgement!) BTW, the gravy recipe is thanks to Kris from howtofeedaloon.com. Fun site if you like crazy. And I mean crazy in a good way!  

Well, that’s it for today. The sun is shining, and the temperature is perfect. Not too hot! Perfect. I only wish this could be said for some of the areas of our world that are suffering from extreme heat. My thoughts and prayers go out to all who are suffering as our planet continues to heat up. If only the people in high places all over the world had the gift of compassion. Could truly care what happened to the citizens of their respective countries and every other country for that matter! What a better world this would be.

Peace and love to all.

For the schnitzel cutlets:

1 lb. pork tenderloin, silver skin removed, then sliced into ½-inch thick diagonal pieces (cutlets)  

6 T. unbleached all-purpose flour

1 tsp. granulated garlic

¼ tsp. granulated onion

1 tsp. kosher salt

¼ tsp. paprika  

freshly ground black pepper

2 eggs

½ c. plain breadcrumbs

½ c. panko breadcrumbs (or more plain breadcrumbs)

3 T. extra virgin olive oil

2 T. unsalted butter

lemon wedges  

Using a gallon size freezer bag, place the cutlets in a single layer. (You will need to do this twice to get all the cutlets ready to fry.) Pound the cutlets with a meat mallet until no more than ¼-inch thick.

Whisk the flour, granulated garlic, granulated onion, salt, paprika, and pepper together in a flat container. (I use round 8 or 9-inch cake pans.) In another cake pan, whisk the eggs. Place the breadcrumbs in a third cake pan.    

Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before coating both sides of the cutlets in breadcrumbs. (It helps to use a fork or a pair of tongs for the dipping process to keep your hands clean.) (However, your hands are still going to get messy.)

Place the coated cutlets on a flat plate and refrigerate for about 30 minutes. This helps set the coating. While the cutlets are resting, make the gravy. (If you plan to serve the cutlets with gravy that is! If not, do not make the gravy.)

Once all cutlets have rested for a while in your fridge, heat a large non-stick pan over medium heat and add the olive oil and butter. Once the oil is hot and the butter has melted, add the breaded cutlets a few at a time and sauté 3-4 min per side or until browned. Reduce heat if browning too quickly. Remove to paper towel lined plate. Serve with lemon wedges. Or topped with mushroom gravy and a squeeze of lemon.

For the mushroom gravy:

2 T. extra virgin olive oil

2 T. unsalted butter

¾ c. chopped onion

10 to 12 button mushrooms, halved, then thinly sliced

1 clove garlic, finely minced

4 T. unbleached all-purpose flour

¼ tsp. kosher salt, or more to taste

freshly ground black pepper

½ c. dry white wine

2 c. beef stock

1 T. whole grain mustard

1 T. Worcestershire sauce

Heat the olive oil and butter in a medium sized skillet. Add the onion and cook until translucent. Add the mushrooms and cook until they start to brown. Add the garlic and sauté for about 1 minute.

Add the flour, salt, and pepper and cook for about 2 minutes or until the flour is fully incorporated.

Add the wine, stirring to combine. Cook until the wine evaporates. Add the beef stock and stir frequently until the sauce thickens.

Stir in the mustard and Worcestershire sauce. Taste and adjust seasoning. Serve over the fried cutlets. (Don’t forget the squeeze of fresh lemon.)  

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LEFTOVER PORK TENDERLOIN, MUSHROOM, AND VEGGIE POT PIE

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unbaked pot pies

baked pot pie

I am forever trying to figure out what to do with leftovers like pork tenderloin. Because we simply can’t eat as much as we did when we were younger. And most of our friends are in the same place. And even 1 pork tenderloin is more than we can eat in one seating. (Actually, there were 4 of us at table and we still had leftovers.)

Gone are the days of hiking or skiing for several hours and then eating everything in sight. Now, it’s eat a reasonable amount, and we’re done! Stick the leftovers in the fridge. And for me, try to figure out how to re-purpose the “whatever” in a new and exciting manner. And as in this case, what to do with a small amount of leftover grilled pork tenderloin.

Soup is easy. Meatloaf is easy. Fish is easy. But the likes of pork tenderloin, unless you want to eat it as previously served, becomes a bit of a challenge. And as you well know, it’s still fun for me to experiment with food. (I must have been a mad scientist in a former life!) So, after due consideration, I thought a simple pot pie might be a good solution. And boy was I right because the pot pie was super delicious.

Along with the small amount of pork tenderloin, I had 10 button mushrooms that were about to dry up enough to reveal their lamella (gills). (Not what you want in a “fresh” mushroom.) So, I knew the mushrooms had to be part of the mix. And then, why not start with a mirepoix (aromatic flavor base made by lightly cooking onions, celery, and carrots together. The chopped veggies are then cooked slowly in butter or oil to bring out their lovely flavors without browning or caramelizing them.) Some herbs to boost the flavor of the gravy, and petite peas and corn for additional flavor and nutrition.

And then, of course, a beautiful top crust for the whole mess. And while I still had my mad scientist hat on, why not try a new recipe for pie crust at the same time? One that could easily be prepared in my food processor. So, that’s just what I did!

So, last evening it was pot pies a pair and half an artichoke each. Not a usual combination, but it worked for us.

So, if you too ever find yourself with just a small amount of left over pork tenderloin (or steak, chicken, or lamb), I suggest you give this recipe a try. Quite easy to make and you can use whatever veggies you happen to have on hand.

Well, that’s it for today. The sun is shining, and we are invited for dinner at our dear friends Jim and Margo’s home this evening. For ribs! And what could be better than a great meal with dear friends. With hopefully a pleasant surprise for them both.  

For years now, Jim and Margo have been telling us how much they love Subway’s White Chocolate Chip and Macadamia Nut cookies. So, having offered to bring dessert, I couldn’t think of a better treat to bring along. And since I have never made a regular white chocolate chip and macadamia nut cookie, I figured there was no time like the present to rectify this horrific omission in my cookie repertoire. I had made White Chocolate, Macadamia Nut, and Coconut Bar Cookies in the past (recipe on site), but never a straight on cookie. Hopefully the recipe will work. If it does, I will be posting the recipe in the next few days.

And as always, peace and love to all.

For the top crust:

1¼ c. unbleached all-purpose flour, fluffed

½ tsp. kosher salt  

½ c. (1 stick) very cold unsalted butter, cut into ½-inch cubes  

2-4 T. ice water (I used 3 tablespoons)

Place the flour and salt in the bowl of your food processor. Pulse 2 to 3 times until combined.  

Scatter butter cubes over flour and process until crumbly.  

Starting with 2 tablespoons of ice water, pulse until the crumbs start to form larger clusters. If you pinch some of the dough together and it holds together, the pie dough is ready. If not, add a half to 1 more tablespoon of water, and continue to pulse until the dough comes together.

Remove dough from bowl and work the dough with your hands just enough to form a ball. Then flatten the ball into a disc. Wrap with plastic wrap and refrigerate for at least 1 hour.  

For the pot pie:

4 T. unsalted butter, divided

¾ c. chopped onion

1 med. carrot chopped into ½-inch dice

2 skinny or 1 fat celery rib, cut into small pieces, plus any leaves, finely chopped

10 med. button mushrooms, cut in half and then sliced

1 clove garlic, finely minced

1 tsp. finely chopped fresh rosemary

½ tsp. dried thyme

½ tsp. kosher salt

freshly ground black pepper

4 T. unbleached all-purpose flour

2 c. chicken stock (or 2 cups water and 2 tsp. chicken base)

1 tsp. Dijon mustard   

1-1½ c. cubed leftover cooked pork tenderloin

½ c. petite peas

½ c. corn kernels

Melt 2 tablespoons of the butter in a large, heavy saucepan. Add the onion, carrot, and celery and sauté over medium-low heat until the carrot starts to get tender. Add the mushroom slices and cook until they start to brown. Add the garlic, rosemary, and dried thyme and cook for about a minute.

Add the remaining 2 tablespoons of butter to the pan. Stir in the salt, pepper, and flour. Cook for 2-3 minutes. Add the chicken stock and Dijon mustard stirring continuously so that the mixture thickens without any flour clumps. (Approximately 4-5 minutes). Stir in the cubed leftover pork, petite peas, and corn.

Transfer the filling to 3 Corning Ware French White ramekins (mine are 4½ inches x 2-inches) or oven proof ramekins or dishes of choice. (Whatever size you choose.)

On a lightly floured surface, cut the pie crust disk into as many top crusts as you need to cover the ramekins. Then roll each piece in a circle a bit larger than the top of the ramekins. Set the rolled crusts on the filled ramekins. Use a paring knife to cut several steam slits into the top crust.  

Place the ramekins on a baking sheet (in case any of the filling tries to escape) and bake in a preheated 350-degree oven for about 40 minutes or until the crust is a light golden brown and the filling is heated through.

Remove from oven and cool for at least 15 minutes before serving.

And of course, both the pie crust and the filling can be doubled or tripled, etc.

            

THREE CHEESE CANADIAN BACON QUICHE WITH CARAMELIZED ONION AND SPINACH

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We are definitely fans of quiche. And because of this, I am always trying to mix things up a bit so that quiche boredom doesn’t set in. So, with variation in mind, and a general nod towards using ingredients on hand, I came up with this quiche recipe.

The first ingredient I was especially delighted to use was the wonderful Canadian bacon we get from a local purveyor of all thing’s carnivore – Del Fox Meats in little old Stanwood, Washington. Not only is this a local business, but the prices are reasonable, the staff nice and helpful, and the quality of the meat very good. And they make their own sausage and jerky. Their homemade Landjeager being Mr. C’s all-time favorite.

So, tick the meat part of the quiche off the list. Now onto the cheese. I happened to have a bit of Swiss cheese in the fridge, along with some Manchego cheese (a sheep’s milk cheese from Spain and one of Mr. C’s favorites) and of course Tillamook Sharp Cheddar.

So, I thought to myself “what the heck, why not use some of each”? I also had some other wonderful cheeses from which to choose, but I thought these three would work well together, and I was right! So, that only left a few additional ingredients to do their part in adding flavor and texture to the usual suspects (great name for a band BTW) – eggs and milk. So, why not caramelized onion instead of the normal green onions, a touch of garlic, some Dijon mustard and black pepper for savory, a tiny pinch of cayenne pepper for the personality component, and fresh spinach to add both color and nutrition. And there you have it. Use what you have on hand quiche.  

Now something you should also know. The crust recipe below is super easy to make. No mixer required. But in all honesty, it is not going to produce the flakiest crust you have ever tasted. But for quiche this crust recipe is perfect. It stays together when you lift it out of the pie pan and tastes great. But perfectly flaky it ain’t! So, feel free to use a different pie crust recipe if you should choose to do so.

OK class, what is your cooking lesson for today? Make quiche with what you have on hand and treat yourself and your family to one of the finest dishes ever conceived. And always remember – one of the best things about quiche – it’s a perfect dish to serve for breakfast, lunch, or dinner. And how many other dishes can truly make that claim?!

Well, that’s it for today. It’s still cloudy outside, with rain not predicted, but the clouds have assumed a threatening perspective regardless of what the weather folks have to say.

So, I am going to stay inside and read, write, and generally hide from the world until it is time to go hear a local band – The Usual Suspects (not to be confused with eggs and milk) perform this evening. This will be our first time hearing this band. And I can’t wait because I already know the drummer (Chris Leighton) is one of the best drummers in the area. And the band comes highly recommended by our dear friends and neighbors Mark and Vicki who are also going to be in attendance.

So, I look forward to a night of great music, my dear husband by my side and not on the bandstand, good friends to share the evening with, and the consumption of a dinner I didn’t prepare myself. Can life get much better than this?

And as always – peace and love to all.   

For the crust:

2 c. unbleached all-purpose flour   

heaping ½ tsp. salt

1 tsp. granulated sugar

scant ¼ tsp. baking powder

7 T. melted unsalted butter or vegetable oil

¼ c. cold water + 1 T. if the mixture seems dry

Whisk the flour, salt, sugar, and baking powder together. Whisk the butter and ¼ cup cold water together. Pour over the dry ingredients. Stir until the dough is evenly moistened. (I use a regular table knife to stir the ingredients together.) Add an additional tablespoon of water if necessary.

Pat the dough across the bottom and up and a little over the sides of a 9-inch pie pan. Crimp or mold the pie crust around the edge to make it pretty.  

Bake in a pre-heated 400-degree oven for 12 minutes. Remove from oven and let cool while you prepare the filling for your quiche. Reduce oven temperature to 350-degrees.

For the filling:

2 T. unsalted butter

1½ c. diced Canadian bacon

½ yellow onion, chopped

1 garlic clove, finely minced

1 c. grated Swiss cheese

½ c. grated Manchego cheese (or more cheddar cheese)

1 c. grated sharp cheddar cheese

1½ c. whole milk (part half & half is great)

1 tsp. Dijon mustard

freshly ground black pepper

tiny pinch cayenne pepper

5 lg. eggs

1 c. chopped fresh baby spinach

Heat the butter in a small frying pan. Sauté the Canadian bacon pieces for about 3 minutes. Using a slotted spoon or spatula, remove the bacon to a small bowl. Set aside.

Add the chopped onion and cook over low heat, stirring frequently, until the onion is soft and starts to become a light golden brown, 20–30 minutes. Add the garlic and cook for 1 minute.

Scatter bacon pieces over the partially baked pie crust. Combine the three different kinds of grated cheese and layer 2/3 of the cheese mixture on top of bacon. Scatter caramelized onion evenly over the cheese.

Whisk the milk/half & half, Dijon mustard, black pepper, cayenne pepper, and eggs together. Pour mixture into the pie pan. Sprinkle the spinach and remaining cheese mixture evenly overall.  

Hint: to keep your pie crust edge from getting too brown while baking, cover with thin strips of aluminum foil.

Bake in a pre-heated 350-degree oven until the filling is set, about 50-55 minutes. Remove from oven and allow to cool for 5 minutes before serving.

ITALIAN SAUSAGE, ZUCCHINI, AND ORZO STOVE TOP CASSEROLE  

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As you might have guessed by now, I am getting lazier and lazier in all aspects of my life. Even cooking. Or to be exact, mostly in the day in day out, what should I cook for dinner, realm of cooking. Which for those of you who know me, or are yourself in your late 70s, is not a condition I am experiencing any different than most other cooks my age. As a group, we are all slowing down. And most of us have been preparing dinners now for 5 decades. That’s a blooming lot of dinners to not only cook but think up! So, both the appeal of cooking 7 dinners a week and the reality of the work involved has diminished at least my eagerness to continue performing miracles in the kitchen. So, for me, it’s mainly the energy involved that has dampened my zest for providing unique and tantalizing dishes every stinkin’ night! Which is hard for me to accept since I have always been kind of an energizer bunny! But Mother Nature has put the kibosh on what was once my norm. Because boy howdy, things have changed dramatically in this old gal’s body! And one of the major changes is how I feel about cooking dinner EVERY BLOODY NIGHT!

Luckily Mr. C. understands where I am coming from because as strange as it may seem, he is slowing down too. Funny how that works. And of course, with all his gigs that are often held in restaurants, I get a break from cooking dinners every night. So, that helps. Plus, there are the days when I simply announce that I am not cooking dinner. And bless his heart, he has never questioned my decision or tried to change my mind.  

Now don’t get me wrong. I still love to cook. And I especially like to prepare food for gatherings at our home. And I love to hear Mr. C. verbalize his pleasure over food items that I have set before him. So, of course I continue to enjoy that aspect of dinner preparation. I just don’t want to spend as much time in the kitchen as I did when I was younger. But I still insist that the food be as healthy and tasty as possible. Thus, the recipe you find below.

I found this recipe on the tippsinthekitchen.com site. I had some bulk Italian sausage in the freezer and a couple of zucchinis that were trying to self-destruct, so to the internet I proceeded. Not only was this pasta dish extremely quick and easy to prepare, but it was also delicious. I made a couple of slight changes, but then, that’s just what I do!

So, I hope you too enjoy this lovely main dish. I served it with a crisp green salad, and dinner was delightful.

And as a gentle reminder, let’s all remember to cut ourselves some slack. Our bodies all change as we get older. So, we need to be reminded that not only are we changing, but so are others around us. And as our bodies morph into their new reality, let’s all work even harder to keep our minds focused on kindness, patience, forgiveness, empathy, and the willingness to accept what we can’t change. Because aging is not for the faint of heart! But luckily, kindness, etc. is a gift you can give others that doesn’t adversely impact your aging body in any way, shape, or form. In fact, quite the opposite. Being a thoughtful human being brings on a high that not even the best-known uplifting drugs can duplicate or exceed. A natural high, as the saying goes!

Peace and love to all.

2 T. extra virgin olive oil

1 lb. bulk Italian sausage  

2 sm. zucchini squash, chopped in 1-inch pieces

4 cloves garlic, finely minced

pinch crushed red pepper flakes

¼ tsp. fennel seeds

1½ c. dried orzo (Make sure the orzo was made in Italy)

3 c. chicken broth  

½ tsp. kosher salt

freshly ground black pepper

1 c. grated Parmesan, plus more for passing

2 c. fresh baby spinach or arugula, optional

Heat the olive oil in a large, heavy, covered pan over medium high heat. Add the sausage and cook, breaking up the sausage as it browns. Add the zucchini and sauté for 2 minutes. Add the garlic and cook for one minute. Then add in the crushed red pepper flakes, fennel seeds, and orzo. Cook for 1 minute.

Pour in broth, bring to a boil, reduce heat, cover, and simmer for 10-12 minutes, stirring every few minutes until orzo is cooked. (If the consistency seems a bit watery, remove the lid for the last bit of cooking time.) Add the Parmesan and stir until well blended.   

Add the spinach or arugula and cook only till wilted. Taste and adjust seasoning. Offer additional grated Parmesan to the table.

SAVORY NAVY BEAN SOUP

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When nothing else will do for dinner but soup, that’s exactly what I make. Soup. And the other evening I decided bean soup would be perfect. But ever the one to change things up a bit, I decided to play mad scientist and add a few ingredients that I had never before used in navy bean soup. But thought might be nice additions. So, a bit of tomato paste, paprika, a small amount of oregano, celery salt, and roughly chopped spinach became part of the mix. And truly, why not? Especially spinach. It’s so darn good for us and as I expected, its flavor became totally innocuous when surrounded by all the other hearty flavors participating in the fun. So, what was the result? Well, I’ll just say that the soup was a success. Great flavor, creamy consistency, and absolutely chock full of healthy ingredients.

And easy to prepare. Which of course is one of the main attributes of this, and many other soups. And who doesn’t love a dish where there is no sautéing of veggies or meat before other ingredients can be thrown in the pot? I for one have always appreciated this aspect of bean soups. But if you simply cannot imagine preparing a soup without gently sautéing the mirepoix and garlic before lovingly adding the remaining ingredients to your soup pot, knock yourself out!

So, that’s all there is to say about this soup. It’s delicious and very easy to prepare. And of course, as with many other soups, even better tasting the next day. And since it’s still winter, what could fit the season better than a big old bowl of savory soup for lunch or dinner? Nada my friends, nada.

And as always, peace and love to all.  

1½ c. small navy beans*, sorted and rinsed  

1 smoked ham hock   

1 onion, finely diced

2 carrots, diced

3 stalks celery, plus leaves, diced

¼ c. chopped fresh parsley  

3 garlic cloves, finely minced

1 T. tomato paste

1 tsp. dried oregano

1 tsp. paprika

1 tsp. celery salt

freshly ground black pepper 

4 c. chicken broth  

3 c. water

1 bay leaf

3-4 c. roughly chopped baby spinach

kosher salt, if needed 

Combine all ingredients (except the spinach) in a heavy covered pot. Cook until beans are very tender, about 2 hours. Remove ham hock, let cool, and separate the meat from the bone and fatty tissue. Chop or shred the meat and add it back to the pot. Remove bay leaf, adjust the seasoning, add the spinach and cook for a couple more minutes. Great served with a good, hearty bread or crusty baguette. (I recommend Fast and Easy Dinner Rolls. Recipe on this site.

*For this recipe, beans do not need to be pre-soaked.

SAVORY OVEN BAKED PORK LOIN BACK RIBS

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Sometimes, there is just nothin’ will do except some BBQ’d ribs. But it is winter, and it is cold outside, and I really didn’t want Mr. C. to have to get the smoker going or fire up the barbeque. Even though both the smoker and the barbecue are under cover, it’s still not pleasant being outside.

So, I came up with this recipe and darn, the ribs were really delicious. The meat literally fell off the bones, and was juicy, tender, and ever so succulent. And this way to bake ribs had been super easy. No fuss, no muss, and just good eating.

So, if you too love ribs but aren’t excited about spending a lot of time in the making, give this recipe a try. The ribs are seriously yum.

Now if you do have time, I suggest you make your own BBQ sauce. Because, well, there is nothing on the market better than a really good homemade BBQ sauce. And because I am feeling charitable today, I’m going to provide you with my 2 favorite recipes. Please note, if you are trying to stay away from sugar, the second recipe BBQ Sauce with Monk Fruit Sweetener is sugar free.

Well, it’s kind of pretty outside right now. Lots of clouds, but the sun is setting so there is some pink in the sky too. Perhaps since it’s getting on to dinner time, I should think about making like a cook. I’m pretty sure Mr. C. would agree wholeheartedly. So, bye for now.

Peace and love to all.

1 (3 lb.) rack of pork loin back ribs* or spareribs

1 T. rib rub (see recipe below)

2 tsp. Montreal Steak Seasoning

1 tsp. granulated garlic

BBQ sauce

Place ribs meaty side up in a covered baking pan. (Or use aluminum foil.) (I use my Le Creuset Braiser.)

If the rack is too long for your pan, cut the rack in half. Evenly sprinkle the meat with the rib rub, Montreal Steak Seasoning, and granulated garlic.

Cover the pan and bake in a pre-heated 300-degree oven for 2 hours. After 2 hours, check to see if the meat is tender and falling off the bones. If not, bake for another half hour.

When the meat is tender, raise the temperature to 350-degrees, remove the lid or foil and baste with barbecue sauce and place in oven for 20 minutes.  

Remove from oven, cut the ribs between the bones, and serve with additional BBQ sauce.

*Pork loin back ribs are cut from the top part of the pig’s rib cage, just below the loin muscle. These ribs have meat both in between and on top of the rib bones, making them meatier than spareribs.

RIB RUB:

2 T. paprika

2 tsp. freshly ground black pepper

2 T. kosher salt

2 tsp. granulated garlic

1 tsp. cayenne

1 tsp. ancho chili powder (found in most upscale grocery stores in bulk)

2 tsp. dried oregano

2 tsp. dried thyme

Combine all ingredients in an airtight container. Store at room temperature.

BOURBON BBQ SAUCE

¼ c. unsalted butter

¼ c. minced onion

3 cloves garlic, minced

¼ c. brown sugar

2 tsp. whole grain mustard

1 c. ketchup

1/3 c. Worcestershire sauce

¼ c. fresh lemon juice

¼ tsp. hot sauce, or to taste

¼ tsp. cayenne

2 T. bourbon

Melt butter in a medium sized covered saucepan. Sauté onion until translucent; add garlic and cook until garlic releases its aroma, about 1 minute. Add remaining ingredients, bring to a boil, reduce heat, cover pan, and simmer gently for 30 to 60 minutes, stirring occasionally. Basically, cook the sauce until you reach desired thickness. (Sauce will thicken as it simmers. If the sauce is still too thin after 60 minutes, remove the lid. But be warned – simmer at a low temperature or you will have BBQ sauce all over you and your kitchen!) Serve sauce warm or at room temperature.

BBQ SAUCE WITH MONK FRUIT SWEETENER

2 T. extra virgin olive oil

½ c. finely chopped onion

3 garlic cloves, finely minced

1 (6 oz.) can tomato paste

¾ c. water

1 T. monk fruit sweetener (I use the “golden” variety)

1 T. apple cider vinegar, or more to taste 

3 T. Worcestershire Sauce

¼ tsp. hot sauce, or to taste (I use Frank’s RedHot)

1 tsp. smoked paprika

½ tsp. seasoned salt  

freshly ground black pepper

tiny pinch cayenne pepper

tiny pinch ground cloves

Heat the olive oil in a small, covered saucepan. Sauté the onion until translucent. Add the garlic and cook for 1 minute. Add the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Taste and adjust seasoning.

       

CREAMY LEMON PASTA WITH PROSCIUTTO AND PEAS

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Please note: I would have posted this recipe yesterday, but my site was still causing me some problems. And frankly, I’m too lazy to re-write this preface. But since I’m sure you would want to know, Mr. C. never made it home after his afternoon rehearsal in Seattle because of a 4-hour traffic delay in Everett. So, he went straight to rehearsal in Mt. Vernon, missing dinner of course, but enjoyed a big old bowl of avgolemono when he got home around 10:00 pm. And yes, the poor guy was totally pooped after his ordeal. But very glad to be home where he was greeted by Miles, Max, and his adoring wife. (Miles and Max are our cats.)

The older I get, the less time I want to spend in the kitchen. I know that sounds just plain wrong coming from someone who has always enjoyed cooking and sharing her recipes. But I’m not as young as I used to be. Well, none of us are, but you know what I mean. But, and here’s the real killer, I still love to eat and share great food with Mr. C. and others. And I still look forward to posting recipes. So, that leaves me trying new recipes that have fewer ingredients and take just a reasonable amount of time to prepare.

So, the other evening I had a package of prosciutto that really needed to be eaten and a couple of lemons that had seen better days. And over the years I have made plenty of quick and easy pasta recipes, because frankly, pasta of any kind is just about my favorite food. Well, that and any bread product you care to mention.

So, using what I had on hand, I formulated this recipe. And it made for one heck of a good entree. We both absolutely loved this pasta dish. And it was simple and fast to prepare. Yeah! I served the pasta with a simple green salad, which was the perfect accompaniment.

So, if you too love a tasty pasta dish, but do not want to spend a great deal of time in its preparation, this is the recipe for you. And it is a recipe that could easily be adapted. You could use small cubes of pancetta instead of prosciutto, regular onion in lieu of shallots, whole milk in place of heavy cream, and whatever style of pasta you prefer. The only thing I will haunt you about is if you use some kind of bottled lemon juice in place of the real thing. Unacceptable. On oh so many levels.

Well, it’s dismal outside today. But it’s warm and cozy inside our home. Our cat Miles is nestled into the kitty bed on Andy’s desk. His brother is napping on our bed. Mr. C. is down in Seattle taking a piano lesson, then rehearsing with our dear friend Vivianna for one of her upcoming recitals for her PhD in music. This evening Andy has a rehearsal in Mt. Vernon. He is one very busy guy. But I love that he is getting to play music as much as he does. And I go with him to as many of his gigs as I can. I just love being married to such a talented musician. And a fabulous person to boot!

So, with his very tight schedule in mind, I am going to make one of his favorite soups for dinner. Avgolemono. Which in case you don’t know is a Greek lemon rice soup. And you can bet your bottom dollar I will be using fresh lemon juice. Because Mr. C. deserves the best! As do each of you.

Peace and love to all.  

1 tsp. extra virgin olive oil

1 (3-oz.) pkg. prosciutto, chopped into small pieces

2 T. unsalted butter

3 T. finely chopped shallots

¾ c. chicken broth

¾ c. heavy cream

zest from ½ lemon

1 T. fresh lemon juice

¼ tsp. kosher salt

freshly ground black pepper

1 c. frozen peas

10 oz. penne rigate, cooked al dente (save some of the water)

grated Parmigiano-Reggiano, for serving

Heat the olive oil in a small skillet. Add the prosciutto and brown for 4-5 minutes or until crisp. Remove from heat and set aside.

Melt the butter in a large nonstick skillet over medium heat. Add the shallots and sauté until soft, about 4 minutes.

Add the broth and simmer over medium high heat until mixture is somewhat reduced, about 2 minutes.

Add the cream, lemon zest, lemon juice, salt, and pepper. Simmer until sauce thickens slightly, about 3 minutes.

Add the frozen peas and then simmer just until the peas are heated through. (You really do not need to cook them. They just need to be warm.) Add the al dente pasta and browned prosciutto. Toss pasta with sauce until coated. If sauce is too thick, add a bit of pasta water. Taste and adjust seasoning.

Serve immediately. Pass the Parmigiano-Reggiano.

CREAMY PARMESAN AND GARLIC PASTA WITH HAM AND PEAS  

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I never quite know what to do with leftover ham. OK, I can always build soup, or use it in a quiche, or just fry it up for breakfast. But sometimes I am in the mood for pasta. (Sometimes! Now that’s an understatement if I ever made one! Because I am ALWAYS in the mood for pasta!) Anyway, the other evening I had a pasta craving, but was totally aware that in our refrigerator, a hunk of ham was languishing and really needed to be eaten. And not just any ham, but a small chunk of Black Forest ham. My favorite.

So, with a little angel on one shoulder lecturing me to not be wasteful, and a red, demon-like character with small horns protruding from his head, an arrowhead pointed tail, and a pitchfork in his hand yammering in my other ear that I should ignore my conscience, I went online for inspiration. And I found this recipe on the damndelicious.net site. And that’s what this dish turned out to be. Damned Delicious! And, ever so easy and quick to prepare. So, many thanks to Chungah for this great recipe.

Not only did I use up the ham, I got my pasta fix too. A win/win situation. And, I now have a perfect way to serve leftover ham. Because as we all know – the holidays are on their way. And I don’t know about you, but after working several days setting a menu, doing the grocery shopping, preparing the dishes, serving the food, and then doing the cleanup after hosting an event, I’m one pooped gal. And not for just that one day. I’m bushed for a couple days thereafter. But somehow, we still need to eat during my recuperative period. And frankly, this dish is so easy to make that I’m already planning to use the leftover ham from either Christmas dinner or another meal I plan to serve sometime around that time for just this dish.

So, if you too plan to serve ham during the holidays, don’t forget this recipe. Because the KISS principal is always in vogue. Keep It Simple Sister (or Sir). And truly, I don’t have any doubts that you will find this recipe a snap to prepare. And that everyone in your family will enjoy eating this dish. The flavor is fairly mild, so even the youngest at table should have no problem gobbling it down.  

Peace and love to all.

2 T. unsalted butter

2 cloves garlic, minced

2 T. unbleached all-purpose flour

1 c. chicken broth

½ tsp. dried thyme

¼ tsp. dried basil

pinch seasoned salt

freshly ground black pepper

¼ c. half and half

¼ c. freshly grated Parmesan

½ c. frozen petite peas

1 c. diced ham

4 oz. spaghetti broken in thirds, cooked al dente (save some of the cooking water)

Melt the butter in a skillet over medium heat. Add the garlic and cook for 1 minute. Whisk in the flour until it and the garlic are both a light golden brown, about 2 minutes.

Gradually whisk in the chicken broth, dried thyme, dried basil, seasoned salt, and pepper. Cook, whisking constantly, until well blended, about 1-2 minutes.

Stir in the half and half and Parmesan and cook until slightly thickened, about 1-2 minutes. If the mixture is too thick, add some of the pasta cooking water until desired thickness is obtained. Taste and adjust seasoning.

Stir in the peas and cook for 1 minute. Then add the ham and al dente spaghetti. Toss to combine. Serve immediately.

    

GRILLED HERB AND GARLIC MARINATED PORK TENDERLOIN  

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Before we left home for our September trailer trip, I found this recipe on the lacremedelacrumb.com site and decided I would serve pork tenderloin prepared this way for one of the dinners we would be serving to Andy’s sister Katie and her husband Rick. We share dinner making when we travel together, so both Katie or I get a night off from meal planning and preparation. (Works great. You should try it if you too RV with others.) Anyway, I made sure I had all the ingredients I would need with me in the trailer. When it came time for the great pork tenderloin adventure, I prepared the marinade and allowed my pork tenderloins to enjoy a cold dip safely tucked away in our trailer refrigerator. Then at the appropriate time Mr. C. fired up the grill, and complete with instant internal temperature thermometer in hand, proceeded to make short work of grilling the tenderloin to perfection. Well, almost to perfection.

The meat was slightly overcooked, but it was not Mr. C’s or the thermometer’s fault. I had instructed the man behind the grill to cook the pork to 145-degrees. Which BTW, if you do a random search regarding the right internal temperature to insure medium-rare pork you will find that 145-degrees is the most common temperature quoted. That is until you come across Alex Delany’s December 18,2017 article entitled “This is the Secret to juicy pork chops, tenderloin, and more” in Bon Appétit. An excerpt from Mr. Delany’s article states “Pork should be cooked medium to medium-rare. Like steak. Like salmon. Like all the best stuff. Now, we pull pork from the heat at 135° and let the temperature rise to 145° as it rests, landing it right in the sweet spot: perfectly pink and USDA approved. (Yeah, the USDA changed its standards too.)”

So, from now on, I will be cooking pork to 135-degrees and then tenting it for about 7-10 minutes (depending on the thickness of the meat) before serving. (The tenting process helps keep the meat warm while it continues to cook and gives the juices enough time to re-absorb.)

But even being moderately overcooked, the pork was still delicious. The marinade had been extremely easy to put together and had given the pork a subtle savory flavor that was enjoyed by all.

So, if you too enjoy pork tenderloin but don’t want to spend a lot of time getting it ready for the grill, this is the recipe for you. Simple ingredients, readily available, and reasonably inexpensive. A magic combination if there ever was one!

Mr. C. has a gig which I will be attending tonight at the Rockfish Grill in Anacortes. That means I don’t have to cook dinner. And as much as I enjoy rattling pots and pans in the kitchen, I also delight in a night off occasionally. So, I’m going to allow someone else to cook for me tonight. And clean off the table and do the dishes. While all the while listening to great jazz. Life just doesn’t get much better, I’m telling you true. And if you cook your pork this way, life isn’t going to get much better for you either.

And as always, peace and love to all.   

An unpaid political announcement: Please don’t forget to vote. And please vote like your kids, grandkids, great grandchildren, nieces, and nephews’ future quality of life depends upon the outcome of the election. Because unfortunately, that just happens to be the case. At least, that’s the way it appears to me. So, please vote for peace, love, and understanding. Not hate, misinformation, and conspiracy theories.

¼ c. extra virgin olive oil

juice of ½ lemon

2 tsp. Dijon mustard

2 tsp. honey

2 garlic cloves, finely minced

1 tsp. Italian seasoning  

½ tsp. kosher salt

freshly ground black pepper 

2 sm. pork tenderloin, all fat and silver skin removed, then patted dry 

Whisk the olive oil, lemon juice, Dijon mustard, honey, garlic, Italian seasoning, salt, and pepper together in a small bowl.

Pour 3/4ths of the mixture into a large Ziploc bag along with the tenderloins. Smoosh everything together until the meat is coated with marinade. Press out excess air, seal the bag, and chill for 1-2 hours. Or longer if you have the time.

Preheat grill to medium and oil the grates.

Using tongs, transfer pork to the grill. (Discard the marinade in the bag.) Brush the top side of each tenderloin with some of the remaining marinade. Close the grill lid and cook turning every few minutes to ensure even cooking. Brush the meat with more marinade every time you turn it.

The meat is ready to come off the grill when the internal temperature reaches 135-degrees.

Remove from grill and transfer to a cutting board. Loosely tent the meat with aluminum foil and allow it to rest for 10 minutes before slicing.