Category Archives: Pork

Asian Chicken Lettuce Cup-Rice-Bowl

Asian Chicken Lettuce Cup-Rice-Bowl

  • Servings: 4
  • Difficulty: easy
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Asian Chicken Lettuce Cup-Rice-Bowl
If you have followed me, you know I really like Asian Fusion foods and crave them several times a week. My lovely, on the other hand, doesn’t share my enthusiasm. She likes it but doesn’t crave it like I do. I’ve made chicken lettuce wraps more times than I can count and I love them. The cool lettuce with the spicy salty ground chicken It’s such a simple, flavorful, quick and fairly healthy depending on what you put into it (or don’t). My suspicion with jill’s tepid interest in the lettuce cup lies in the lettuce as a vehicle. It’s messy, or at least mine is messy.

As I mentioned in my last post, Jill bought me Chrissy Teigen’s cookbook at her book fair. As with all my cookbooks, I go through every page and tag the ones I want to try. So I took her base sauce and added some extra veggies and will toy with making a rice lettuce bowl like you would get at Chipotle and add the chicken on it to see if I can move Jill’s needle or determine if the lettuce cup is the culprit of indifference.

Results: So I made this recipe this week and used Chrissy Teigen’s sauce recipes but added some additional vegetables and instead of serving it atop a lettuce cup, I just added it to a bowl for my wife. Flavor was good but I like my recipe a little better due to the peanut sauce but I loved the spicy notes. I didn’t like the bowl idea and would go back to the lettuce wrap. I also didn’t like the mushroom addition and I thought there was too much ginger. But I will be making lettuce wraps in future but using my recipe with a few tips from Chrissy’s book on the sauce.

Ingredients:
Sauce
3 Tbsp. GF Thai sweet chili sauce
3 Tbsp. GF hoisin sauce
3 Tbsp. light GF soy sauce
2 Tbsp. Sriracha
2 Tbsp. vegetable oil
1 tsp. sesame oil
1½ Tbsp. GF unseasoned rice vinegar
2 Tbsp. minced garlic (about 4 cloves)
1 Tbsp. minced fresh ginger

Filling
1 lb. ground chicken
3 Tbsp. vegetable oil
8 scallions, thinly sliced, whites and greens kept separate
3 cloves of minced garlic
1 Tbsp. minced fresh ginger
1 Tbsp. of minced jalapeno
4 tbs of minced carrots
4 tbs of diced mushrooms
½ cup finely diced water chestnuts
3 tbs finely diced red bell pepper
Fresh Cilantro
Prepared Rice
Butter Leaf Lettuce (torn)

Directions:
1. Prepare the sauce by mincing everything and then mixing with the wet ingredients. Set aside 2 tbs for browning the ground chicken. img_1051

2. As with most stir-fry type dishes, they go really quickly so go ahead and cut up all your veggies and put them into three different bowls. (hard= carrots, bell pepper, ginger, medium jalapeno, white parts of scallions, mushroom and garlic, soft= cilantro, green onion parts). img_1049

3. Mix in 2 tsp of the sauce into the ground chicken. In a medium heated wok or skillet add some oil and your ground chicken and cook until brown. 5-6 minutes. and remove from the pan.

4. Now for the veggies. Add some oil back to the pan and start by adding the “hard” veggies first and stir and cook for about a minute. Then add your medium and stir for another minute. img_1052

5. Add the chicken back into the pan with the “hard” and “medium” veggies and pour in the rest of the sauce.

6. Right before plating add the cilantro and green onions.
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7. Remove from heat and give it one more stir. To plate the dish, I tore up the lettuce and put it on the bottom of the bowl and then layered on the rice and topped it with the chicken mixture.
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Pressure Cooked BBQ Pork Ribs

BBQ Pork Ribs

  • Servings: 2-5
  • Difficulty: easy
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BBQ Pork Ribs
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Sadly I must confess that I have never made BBQ ribs. Texans love their BBQ and TexMex food but BBQ done right requires smoke and time. I saw a Diners Drive-In’s and Dives where a guy was boiling his ribs prior to grilling them. This unorthodox method raised several eye brows on the show and likely at home. Well I bought this new pressure cooker called Fagor from Sur la Table. I am in love with this thing. It’s the best $100 dollars I have spent in a long while.

So the other day I thought hey I could pull this off in record time using my Fagor. I pressure cooked them 30 minutes and then removed them and finished them off in the oven at 200 degrees. I took the sauce from the pressure cooker and reduced it in a sauce pan and painted a coat on the ribs about every 20 minutes. It creates a nice BBQ crust and burnt end type nuggets of BBQ love.

Ingredients:
1 Rack of St.Louis Pork Ribs
2.5 cups of BBQ Sauce
1/4 cup of molasses
1/4 Apple cider vinegar
1/2 cup of water
2 tbs of Soy Sauce
1 tbs of Liquid Smoke
1 tbs of yellow mustard
4 cloves of minced garlic
2 tsp of Onion Powder

Directions:
1. Trim your ribs of any excess fat. I cut them into two pieces to fit them into my pressure cooker.
Mix together all the sauce ingredients and add everything to the pressure cooker. I cooked them for 33 minutes.

2. Preheat the oven to 200 degrees. Upon completion of the pressure cooked ribs remove them and put them on a foil lined sheet pan, meat side up. Baste with sauce every 20 minutes.

3. Take your sauce and put it into a sauce pan and let it simmer. They are basically done prior to putting them into the oven so you are just going to create a nice crust on them.

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BBQ Pulled Pork Potachos

BBQ Pulled Pork Potachos

  • Servings: 2
  • Difficulty: easy
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BBQ Pulled Pork Potachos
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As stated in other posts my lovely wife has the palate of fairly adventurous, but nevertheless, a 15 year old boy. Doing the blog has been challenged me to come up with new stuff to cook. So I am constantly trying to adjust recipes into something new. So when I ask my wife for input I get pasta, Texican, BBQ or sandwiches. So when you through out the usual suspects I decided to mashup nachos and BBQ. We do enjoy BBQ stuffed potatoes so I thought why not waffle fries.

Before I get to the recipe I have to promote Sur La Table’s Fagor Pressure Cooker. They had a sale during Christmas and I needed some scale in my crockpot scene. A Pressure cooker is a new thing for me. Consider me late to the party on this one. But this Fagor pressure cooks, sears, browns, has a steam function, crockpot and even rice and risotto settings. It’s about double the price of a crockpot ($100) but totally worth. Cooking pork would take me about 7-8 hours to get it to the tenderness I like. Thirty freaking minutes in this thing and it pulled tender. This changes everything because now I can speed up meals at an incredible rate without sacrificing flavor or texture.

On to the BBQ pulled pork. I saw a Pioneer Woman episode where she made sticky ribs that had a little Asian infusion from adding Soy and Ginger. You could make this more American BBQ be leaving those ingredients out. As for sauce, you can either remove your pork from the liquid, blend it smooth and add a cornstarch slurry to thicken it up OR you can use your favorite BBQ sauce.

Ingredients:
3 lbs of Pork Shoulder (trimmed fat)
1 red bell pepper
2 tbs of ginger (optional)
1 yellow onions diced
4 cloves of garlic
1 cup of ketchup
8 oz of jalapeno jelly
1 bottle of beer
1/4 cup Soy Sauce
1/4 cup Deli mustard
2 tbs of Worcestershire
2 tbs of Sriracha

Directions:
1. Trim and cut your pork into medium/large chunks. Add everything into your slow cooker or pressure cooker and let it ride for either 30 mins. or 8 hours until fork tender. IMG_0889

2. Remove your pork and shred it in a bowl. If you want to make a sauce from the liquid. Carefully add it to a blender or use a emulsion hand blender until it’s smooth. Take 3 tablespoons of cornstarch and add water until you have a slurry. Pour that into the sauce and reduce in a pan until it thickens up to the point you desire. IMG_0892

3. Take a bag of waffle fries and cook them according to the package. Leave the oven on and arrange your fries into serving sized piles and top with the pulled pork, sour cream, jalapenos and fresh grated cheddar cheese. Put them back into the oven until the cheese has melted. IMG_0896IMG_0897IMG_0898

Ultimate Ham Panini

Ultimate Ham Panini

  • Servings: 2
  • Difficulty: easy
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Ultimate Ham Panini
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If you use pintrest and typed in sandwich in the search engine you likely have seen those baked Hawaiian roll ham sandwiches / sliders with that sweet mustard poppy glaze. They take those sweet King Hawaiian Rolls, cut them in half, pile on ham and swiss cheese, add the tops and then slather the top with a mixture of butter, brown sugar and mustard, onion powder and poppy seeds then bake until the cheese melts.

Those sandwiches or sliders look really good and would be great for a casual party or as some people state “funeral sandwiches”. You get the idea, small hand food that should satisfy most palates.

Given that it’s just the two of us and I actually wanted a more “toothy” bread, I decided to switch up a bit. I did this by creating a similar “sauce” and then added my ham into it until fully coated. Also I wanted to add some tomatoes and avocado. I used swiss and cheddar and added a little crisp bacon for texture.

Ingredients
Sliced Sourdough Bread
Deli ham
Swiss cheese
Cheddar cheese
Dukes Mayo
Sliced and dried tomatoes
Sliced avocado
Crispy Bacon
Butter

Sauce
2 tbs of butter
1 tbs of brown sugar
1 tbs of dijon mustard
2 tsp of grainy mustard
splash of Worcestershire
2 tsp of onion powder

Directions

1. Prep.. microwave your bacon until crispy, slice your tomato, avocado, cheese and bread.

2. In a saucepan on medium low heat add your sauce ingredients and let it melt and meld. Then add the ham to that pot and move the ham around until it become fully coated and hot. IMG_0766

3. I assembled my sandwich by putting a little Dukes May on both sides. Then add swiss to one side and cheddar to the other. Add your ham, tomato, avocado and bacon and then heat them up. Don’t forget to lightly butter both sides of the outside of the bread to get a nice brown crunchy exterior. I have a panini maker if you don’t you can use a cast iron skillet and brown on both sides.
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BBQ Pulled Pork Sandwiches with Dreamland BBQ Sauce

BBQ Pulled Pork Sandwiches

  • Servings: 4-8
  • Difficulty: easy
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BBQ Pulled Pork Sandwiches
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Texas clearly values BBQ Brisket over any other protein. That said, I will try and enjoy it all and truth be told I probably go 50/50 on beef and pork. I also enjoy the vinegar that you find in the Southeast. So when I asked Jill what she would like this week, she said let’s do BBQ pulled pork sandwiches.

For tonight I didn’t go all out with a coleslaw topping or anything but it’s always welcomed on a pig sammie. I did make a potato salad with two russets some mayo, sour cream, pickled jalapenos and green onions. I won’t include the recipe because I truly winged it. That said you can search my blogs for sides like potato salad or beans etc.

After eight hours in the bath the pork can’t help but get fall apart tender. In fact, fishing it out of the crockpot was a challenge. I also like to add sauce only on the top of the mound of pork to let the pork shine. Always butter and griddle your buns until you get a nice brown “crunch” texture. This will help it hold up to the moisture of the overall sandwich.

Ingredients:
Pork Shoulder
1 cup of Apple Cider Vinegar
1 cup of water
1 onion sliced
4 cloves minced garlic
2 tbs of yellow mustard
2 tbs of ketchup
Buns

Rub
Equal parts depending upon size
1 tbs of Chili Powder
1 tbs of Onion Powder
1 tbs of Garlic Powder
1 tbs of White or Brown sugar
Pinch of cumin and cayenne optional.

Directions:
1. Take your shoulder and apply your dry rub and let it sit. You can let it sit overnight if you so choose.

2. In your crock pot on high heat set for 8 hours add your sliced onions, minced garlic, apple cider vinegar, water, mustard and ketchup. Lay your rubbed shoulder in your crockpot. It should almost cover the shoulder with about 1/4 of it sticking out. Cover and walk away. Around the 7 to 8 hour time you can turn it but it will be done. Shred the pork

3. Toast your bun, apply your pork and your favorite sauce on top. I picked up a bottle of Dreamland BBQ sauce out of Alabama. It’s a nice blend of Carolina and TX sauces. Serve with Beans, potato salad or whatever you like. See my side recipes for ideas.
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BBQ Pulled Pork Sandwich with Potato Salad

BBQ Pulled Pork Sandwich with Potato Salad

  • Servings: 2
  • Difficulty: easy
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Despite being from Texas and biased towards beef BBQ, I enjoy pulled pork with tangy sauce equally as much. I actually tend to eat it more often than beef. Given it’s just the two of us I used a cut of of tenderloin over the Pork Butt which has much more fat and flavor. After about 6 or 7 hours in the crock pot this beauty is falling apart at the slightest attempt to turn it or remove it.

So before sandwich assembly I took the pulled pork and flashed in a pan on medium heat to put a little crust on it and to further marinate it in my Woody’s Smokehouse BBQ sauce. I also added a smidgen of vinegar and mustard to it for extra tang. Lastly, I topped it with some cabbage based slaw and also made a tasty potato salad. Good eating.

Ingredients
Pork Butt or untrimmed tenderloin
buns with butter
1 cup of Apple Juice
1 cup of BBQ Sauce
4 tbs of Apple Cider Vinegar
1 beer
Chicken Broth to top

Spice Rub
1/4 cup of Kosher Salt
1/4 cup of brown sugar
2 tbs of sugar
2 tbs garlic powder
2 tbs onion powder
2 tbs paprika
2 tbs ancho chili powder
1 tbs of celery seeds
1 tbs of black pepper
2 tsp of dried thyme
1 tsp of cayenne pepper

Slaw
1 cup of packaged cabbage slaw
2 green onions diced
1 tbs of white vinegar
1 tbs of sugar
1 tbs of Dukes Mayo
Pinch of celery seeds
Kosher Salt and Pepper to taste

Potato Salad
3-6 Red Potatoes (quartered and par-boiled)
3 parts Duke’s Mayo and 1 part French’s Yellow Mustard
1 tbs of Sour Cream
4 green onions diced
1 tsp of celery seeds
2 tbs of minced pickled jalapenos
dash of Tabasco

Directions
1. Ideally you could put an hour of smoke on this pork but I took the lazy way out and used the crock pot. I rubbed my pork loin in the spice rub. That sounded odd. I then put it in the crock pot for 1 hour dry to bloom the the spices. Flipped halfway. I then added the wet ingredients and let it cook for 6 hours on high. IMG_0202

2. Potato Salad – I quartered my potatoes into equal sized pieces and put the into a salted pot of medium high heated water. I pulled them just before totally done because I knew they would continue to cook. I didn’t want them to soften up and turn into mashed potatoes. I let them cool and then added them into a bowl with the rest of the ingredients. Tasted and adjusted until satisfied and then put them back into the fridge to chill. IMG_0214

3. Put the cabbage slaw, minced jalapenos and green onions into a bowl and mixed in the wet ingredients with the sugar until I got the flavor profile. I wanted sweet but tangy to balance the meat which was savory but tangy.

4. To finish it off, I pulled the pork for two sandwiches and put it on the medium heated pan and topped it with some BBQ sauce, a punch of apple cider vinegar and mustard to bump up the tang. Served it on a butter toasted bun. This is important for structure but also I like that little crunch on the inside when eating it.
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Woody’s Smokehouse BBQ Sausage and Cheddar Sandwich

Woody's BBQ Sausage and Cheddar Sandwich

  • Servings: 2
  • Difficulty: easy
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As you know Texas is a big state. So a few hour road trips isn’t a big deal for us. The golden triangle connects Houston, Dallas and Austin with an approximately three hour trip between each city. Scattered along these highways are little gems that are “must stops” when you make the trip.

Now I am about to possible ruffle some feathers with this opinion. For those not from here we have a new mega gas stop called Buckee’s. It’s massive and for some reason attracts hundreds of people. Seriously it’s nuts. They have seemingly 100 pumps and everyone is full as is the inside of the store. They sell jerky, cheeses, snacks of every kind of variety. While driving to Houston I decided I would hit Buckee’s on the way there but Woody’s on the way back. I must say I remain a faithful Woody’s guy. Great products and people. You can buy some Woody’s and have it shipped to you here. https://woodys-smokehouse.com/

On the way back I picked up some Canadian bacon, jalapeno cheddar loaf, smoked cheddar, sharp cheddar, sausage and several sauces and jams. For lunch I cut up some of the sausage into coins and browned them in a pan. Added some BBQ sauce and let it thicken up. Broiled some bread to brown two sides for structure. Sliced some extra sharp cheddar cheese. I had some cabbage on hand so made a slaw by mixing in some mayo, sour cream, vinegar and spices.
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