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Archive for the ‘Pork’ Category

Pork Bone Soup

In Pork, Soups/Stews, Vegetables on June 16, 2010 at 11:37 am

...aka "What To Do With Leftover Roast"

SO, you made the pork roast, right? And you saved the bone, right? You better have saved the bone. There is no waste in Kitchenella’s kitchen! So, you have this big ol’ pork bone and a container full of leftover meat hanging out in the freezer. Well kids, this is what you do with it. It’s perfect for a busy day because we rely on our old soup buddy the slow-cooker. Actually, I was at home the whole day this was cooking, and it was torturous. The aroma permeated the house. Try working out with the smell of pork coming from the A/C vents.

Pork Bone Soup

In a slow cooker, combine the bone and whatever meat you have left. Add about a cup of chopped onion, a couple of chopped carrots, and a rib or two of chopped celery. If you have some rosemary, throw that in.In fact, chop up a bit of whatever vegetables you have lying around and throw it in. The more the merrier.

Pour in a cup of white wine, a cup or so of vegetable stock, and water to cover. Season with salt, pepper, a dash of cinnamon, oregano, and whatever else you think might taste good. Soup is free-form. It’s like Australia – there are no rules.

Cover and cook on high for about 8 hours, or until you’re ready to eat. If you want noodles, cook them separately and mix them in after. Then they won’t come out all mushy.

Taste the soup before you serve it – it may need more seasoning, it may not. Serve it with fresh bread, which tastes really good dipped in.

Now you’ll have leftover soup in the freezer.


Low ‘n’ Slow Pork Roast

In Pork on May 31, 2010 at 12:00 pm

The smell of this cooking will torture you all day.

Who doesn’t love sweet, tender, fall-off-the-bone pork? It’s a summer staple, and an economical one at that. I bought a seven pound pork shoulder for $10, we’ve already eaten one meal off of it, and it looks like there’s at least two more to go. Of course, that’s barring a Gorilla binge night – I’m using it for pulled pork sandwiches later this week, and who knows where that will lead!

Fall. Off. The. Bone.

For those of you who think that a pork roast is a cheap way to make leather, listen: the secret is to cook it at a low temperature for a VERY long time. Like, all day. The other secret is to buy a pork shoulder that still has the skin on it. I know, it’s kind of gross to handle when it’s raw, but that thick skin keeps the meat from drying out. And underneath that skin is a healthy layer of fat that liquefies during cooking, making the roast basically self-basting. Not to mention that once the roast is cooked and you cut the skin off, it makes an absolutely awesome doggie treat.

Low ‘n’ Slow Pork Roast

This is so easy, I don’t even need to format it like a recipe.

Buy a pork shoulder with the skin still on.

Cover a cookie sheet with two layer of aluminum foil.

Slice a large sweet onion into thick slices, and arrange in a single layer on the cookie sheet. This will be the base for your roast.

Unwrap and rinse your pork shoulder, and stab it several times with a sharp knife. No, I am not advocating violence against pigs, just stay with me.

Shove a peeled garlic clove into each of those holes. Aha! See?

Rub the shoulder with a generous amount of salt and pepper, and place on the cookie sheet, atop the onions.

Put the cookie sheet in a 225 oven and leave it there for about 8 hours. Seriously. Don’t check on it, don’t baste it, don’t open the door and poke it. Just leave it.

Come back later and dig into the best pork you’ve ever had, and you didn’t even need a smoker to do it!

You’re welcome.

Breakfast Pizza

In Breads / Grains, Eggs, Pork, Snacks, Uncategorized on May 21, 2010 at 12:00 pm
breakfast piza

Sometimes you just don't care.

You know how sometimes you just want to pig out on junky comfort food? Just throw everything you’re craving into a pan and cook it? Well, the urge hit yesterday. We wanted breakfast, and it was like, midnight. What was unusual for these types of situations is that the ingredients to satisfy my craving were actually in my fridge! Yay!

So I threw together this melange of sloppy, and it was delicious. I mean, really good. Full to bursting. But not so good for you.

Breakfast Pizza


2 cups Bisquik

1 cup milk

6 slices bacon

6 eggs

4 ounces Velveeta or similarly gross cheese.


Okay – you won’t be very proud of yourself for this one, but I promise it will taste good.

Mix the Bisquik and the water until a soft dough forms. Press the dough into the bottom of a cake pan, and about one inch up the sides. Bake at 350 for about 15 minutes, or until golden.

While the crust is baking, scramble the eggs and cook the bacon as usual, and grate the Velveeta (god help us).

When the crust comes out of the oven, sprinkle with the chopped bacon pieces, top with the scrambled eggs, and top with the Velveeta.

Stick the whole mess back in the oven for a couple of minutes until the cheese melts, then take it out and gorge yourself, ya pig.

Herbed Pork Chops

In Pork on March 19, 2010 at 5:56 pm

A tasty twist on the plain old pork chop.

I’m tempted to buy pork chops every time I grocery shop. They’re cheap, and they look so pretty, all pink and petite in their plastic wrapped tray. They look full of potential. I also have this weird amnesia when it comes to pork chops, much like Lewis Black’s amnesia with candy corn. I see it, I want it, I take it home and cook it, I’m disappointed, and vow never to buy it again. Every time. I think, like two months must elapse before the amnesia sets in, then there I am, hovering over the pork section of the meat department.

As you can tell, it happened again! But this time was different. I decided to forgo the plain, gray slab of shoe leather in exchange for something a little more, I don’t know, good. So I experimented, and it worked out well. The secret to making pork chops edible is to not overcook them. Really. Pork can be a little pink in the middle. The other secret is to serve them with cornbread stuffing. Cornbread stuffing helps everything. Mmmm.

Herbed Pork Chops


2 boneless pork chops

balsamic vinegar in a spritz bottle

1 scant cup flour

1/4 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon oregano

1/2 teaspoon parsley

1/4 teaspoon sage

1 tablespoon rosemary


Spritz the chops with balsamic vinegar, soaking well. Let sit at room temperature for about 20 minutes.

Mix the rest of the ingredients on a large plate, sifting with a fork to really mix well.

Coat the chops in the flour mixture. Place them in the pile of stuff, turn them over, pat the mixture into all the nooks and crannies. You really want a nice homogenous coat here. It’s annoying because wherever you touch the chop, the flour comes off, but deal with it. Just do your best.

Heat a two tablespoons of oil in a large pan over medium-high heat.

Add the chops, and cover for a minute or two. The goal is to hold in as much heat as possible so they cook through without spending too much time on the heat.

Flip the chops after 3 minutes or so. When they start getting a nice golden crust around the edges, they’re done, or close to it. Poke one with your finger – if it’s mushy, it’s not done. If it’s hard, it’s too done, and you need to start over.

Serve with cornbread stuffing and spinach, and even some gravy if you’re feeling adventurous.

Honey Mustard Pork Loin

In Pork on March 12, 2010 at 2:22 pm

Honey mustard and pork - a marriage of love.

Pork and honey mustard go together like…well, I don’t know. But they go together really well. Even a hot dog is improved with honey mustard. We should breed pigs with honey mustard blood. Actually, no we shouldn’t, because that would be genetic engineering, and I’m against that. That and low-carb diets.

One thing I am not against, however, is awesome food, and this one lives up to expectations. It’s really easy, and it tastes like a restaurant meal. Mr. Gorilla turned to me several times while we were eating to profess his love, especially for the sauce. I served this dish with honey-buttered rice and garlic spinach, and he put the sauce on everything.

I saw the recipe on Greedy Gourmet, , accompanied by a query that I have posed quite often myself – how do you pick a good piece of pork? She’s absolutely right, it all looks the same. The only way to be sure is to get the tenderloin. Even then, don’t you dare cook it to 165 like the health guidelines say you should – you’ll end up with shoe leather. I like to take mine out of the oven at 145, and let it sit for ten minutes or so. The temperature will continue to rise for a few minutes, and it will still be all nice and juicy.

I adapted the recipe just a tad from the original, mainly in the handling of the meat. I kept the sauce the exact same, and you should too, because it’s awesome. Honestly, the only reason I cooked the meat differently is because I don’t have an ovenproof pan.

Honey Mustard Pork Tenderloin

(slightly adapted, otherwise wholly taken from Greedy Gourmet)


1 pork tenderloin

1/2 cup coarse mustard

3 tablespoons honey

2 tablespoons canola oil

1 cup dry white wine

1 cup heavy cream

4 tablespoons Dijon mustard

salt, pepper, parsley to taste.


Mix the coarse mustard and honey. Add the pork and marinate for two hours or overnight.

Heat the olive oil over medium-high heat, and lightly brown the meat on all sides.

Transfer meat to baking dish (retain drippings in pan), and bake at 350 for about 30 minutes, or until meat thermometer registers 145.

Meanwhile, heat the wine in the pan, and boil until reduced by half.

Add the cream, and boil until thickened a bit, about 7 minutes.

Remove from heat, stir in Dijon mustard, salt, and pepper.

Remove pork from oven and let sit for 10 minutes, then slice into 1/4 inch slices, and top with sauce.

Garnish with parsley, and you’re done! Doesn’t it look fancy?