Cider braised pork steaks with apples, onion and garlic

Loving pork as I do, I thought I would share this recipe that I stole from a friend and tweaked when I lived in Pittsburgh. This friend of mine made a similar dish but was breaded like schnitzel and fried and served with the apple and onion mixture. I had these pork steaks and thought I would brown them and braise the steaks in my dutch oven instead and it worked fantastically. I lived in Pittsburgh for several years and grew to really like the town (don't miss the winters though) because of its ethnicity and the great food found in the city. This recipe is easy and delicious and a great dinner on a fall night. Since fall is right around the corner, thought I would post it early for your enjoyment.  

Ingredients

4 large shoulder chops

salt and pepper

3 tablespoon canola oil

1 medium onion, peeled and chopped into a large dice.

2 cloves of garlic minced

2 large granny smith apples

1 tbsp Dijon mustard

2 cups apple cider

1 tbsp cider vinegar 

3 sage leaves

Cooked egg noodles

Sweet pickles

 

Method

 

Preheat oven to 325 degrees

Cut the chops in half leaving bone on.

Heat the oil and brown the pork on both sides and transfer to Dutch oven
Brown the onions and place on top of pork.
Peel, core and dice both apples and place on top of onions.
Stir mustard, vinegar and garlic into cider and pour over pork chops, apple and onion mixture.
Add sage leaves, cover with lid and put in oven and bake for 1 1/2 to 2 hours.
When pork is tender remove from dutch oven and strain the cooking liquid and save apples and onions.
Add cooking liquid back to dutch oven and cook until reduced and is sauce consistency.
I boil egg noodles and once sauce is reduced I add the noodles to reduced sauce, folding in the cooked apples and onions.
Serve the egg noodles with the braised pork steaks.

Conch Salad....... I miss the Bahamas!

Conch Salad

Living and cooking in the Bahamas is a memory I will never forget. Not only was it so very beautiful but I fell in love with the people. Their traditions and culture are fascinating and I miss it to this day. My friend Tony has a conch stand called Tony Macaroni's Conch Experience at Taino Beach in Freeport on Grand Bahama Island. At this thatch-roofed shack he introduced me to Conch. The first time I ate it I was hooked! I had one day off a week and I made sure I had all my chores done so I could hang out on Sundays at Tony's. Let me try to describe the scene for you. The Conch fisherman would leave live conch on a chain that tony had in the ocean right off the beach, he would wade out and get the conch he needed. He had fresh lobsters and shrimp, fresh fish and conch all roasted in a drum over wood he would gather. But his specialty was his Conch Salad, my mouth waters when I think about it! He sold Kalik beer from the Bahamas and he made this drink called Gully Wash, which tasted SO good and after a few would sneak up and get ya!

My friend Tony

Gully Wash is made by mixing 1/2 liter of good gin, 1/4 liter of coconut rum, 1 can of sweetened condensed milk and coconut water to taste. Coconut water comes straight out of the coconut and is wonderful.

 My typical and very appreciated Sunday was when I would get down to the beach around noon and go for a swim. Enjoying the water I would catch a smell of the grill being fired up and I knew it was time. Watching him tend to everything was fascinating, what a way to make a living. I always ordered a conch salad first and I could hardly wait for him to make it. He would take a fresh conch and remove the snail from its shell (yes a conch is a sea snail) and clean it, mince it up and put it in a mixing bowl. He would dice up onion, tomato and add it to the bowl, then he would take the juice of a key lime, sour orange and his fiery bird pepper sauce and mix it all together and it was served. I would go sit in the sand with my Kalik beer and devour that bowl of goodness!

Tony would have a cooler full of these aluminum foil packages and some might have mahi, snapper, lobster, conch or what ever he could find fresh off the fisherman, and each package always had different veggies and a compound butter in them. He would put them on the fire and in ten minutes or so they were ready to enjoy.

Tony's Conch  Stand

After a half dozen Kaliks and a few Gully Washes I needed some dinner so I would order up and he would hand me my package and it was always delicious. As the sun went down, the bonfire was lit and it was another day in paradise. Experiences like that are treasured and don't come often enough. I haven't been back since I left the islands but as I am writing about it, it seems like I was there yesterday...........     

BBQ Ribs....... A treat for your weekend!

With Labor Day weekend coming up and the summers last hurrah, I couldn't think of a better item to put on the grill than a meaty slab of BBQ ribs! Here's a little rib trivia for you..... Back Ribs or Baby Backs are taken from the top of the rib cage between the spine and the spare ribs, below the loin muscle. The designation "baby" indicates the cuts are from market weight hogs, rather than sows. What ever type of ribs you choose is up to you, but my favorite is the St. Louis Style rib. Cut from the spare rib and usually from bigger hogs, they are meatier and with a little more fat, I like the way they cook up on my smoker.  Just warning you, this might seem like a pain the the ass but it really is not and SO worth the effort.
 I will share the way I smoke my ribs and finish them before they are served. First things first, place your ribs on a cutting board meat side down showing the inside of the ribs. The membrane on the ribs needs to be removed. Take a pairing knife and cut up under the membrane on the corner to start removing it. When you get enough to hold on to, grab it with a paper towel or rag and pull it off the ribs and with any luck it will all come off in one piece, if not repeat the process until it is peeled off. Now the ribs are ready to be rubbed. There are many different rubs on the market or you can make your own. Here are some common ingredients in rubs for pork. Usually the base spice is paprika and if you like your ribs a little spicy you can add a little cayenne pepper. I like brown sugar in my rub as well as salt, garlic powder, onion powder, cumin, ect..... The list goes on and on. After the ribs are rubbed I refrigerate them at least 4 hours, I prefer overnight. Don't forget to soak your wood chips that night as well.
The next day prepare your coals and I use a Weber grill and it works awesome. Pile your coals on one side of the grill and place a pan on the other side for water to go in and to catch the fat drippings. Try to keep you fire temperature between 225 and 250 degrees. Place your ribs on the grill over indirect heat, throw a few wood chips on the coals (I prefer hickory wood) and place the lid on you grill. I keep a spray bottle with apple cider to spray on the ribs 4 or 5 times through out the smoking process for flavor and to help keep them moist. Smoke the ribs 3 1/2 to 4 hours (making sure to keep water in your drip pan to keep a moist heat in your grill and remember to add charcoal as well or your fire will go out) or until you can easily pull the ribs apart with your fingers, they should be tender.
To finish your ribs, remove them from your grill to a sheet tray, lift your grate, remove your drip pan and spread your coals out evenly. Place your ribs back on the grill over direct heat and baste with your favorite BBQ sauce then flip them and baste the other side. Let the ribs cook until the sauce caramelizes and flip back to the other side and let that side do the same repeating the process several times. When caramelized and sticky brown they are done. Remove from grill and cut into pieces and serve at once with your favorite sides. Enjoy............
P.S. I can smoke about 300 racks of ribs a day with my smoker at the restaurant so I know you can smoke a couple.....    :-)

The last peaches of the season......Cobbler Time!

Peach season is coming to an end in South Carolina and another long year in wait until next June when they start picking these amazing fruits again. One of my favorite fruits, I make all I can from them in the few short months they are available here. I know you say, "you can buy peaches year around", but not like these here in the south. I have eaten peaches from all over and nothing compares to the peaches of this area. So juicy you better have a wad of paper towels or its all over you, and the flavor is astounding! I make peach preserves, peach jalapeno preserves, peach jelly, peach pies, peach salsa, peach ice cream, freeze them for the winter months and then I must have cobbler! 

The wonderful peach is from China and was brought to the America's in the 1700's and planted in Virginia. Various American Indian tribes are credited for spreading the peach to different areas across the country.

There are many varieties of peaches, yellow and white, different shapes but the terms, cling, semi-free, and free stone, refer to the meat and the pit of the peach. When a peach is clingstone, the meat of the peach does not fall off the pit. When a peach is semi-freestone, the meat of the peach only falls off the pit if the peach is fully ripe. When a peach is freestone, the meat of the peach falls off the pit. These three type of peaches produce during different times of the season. Clingstone peaches are the first ones picked. Their season usually runs from late May until the middle of June. The season for the semi-freestone usually runs from late June until the middle of July. The season for the freestone usually runs from late July until the middle of August. So get them while you can and make something! Quick! I love this recipe and hope you do as well.  Enjoy......   

1/2 cup light brown sugar (packed)

1/2 tsp cinnamon, ground

1 tsp grated lemon zest

1 tbsp lemon juice

4 cup sliced peeled peaches

3/4 cup all-purpose flour

1/2 cup whole wheat flour

1 tbsp baking powder

1/4 cup butter (1/2 stick)

2 egg whites, beaten

1/2 cup milk

1/2 tsp vanilla

Preheat oven to 375 degrees

Lightly grease 8 x 8 x 2 inch baking dish.

Combine brown sugar, cinnamon, lemon zest and juice in a large bowl. Add peaches and toss to mix. Transfer to the prepared baking dish. Combine flours and baking powder in a small mixing bowl and mix thouroghly. Beat together butter and sugar in a medium sized bowl until light and fluffy. Beat in egg whites. Add dry ingredients alternately with milk and vanilla, stirring just to combine. Drop batter by spoonfuls

over peach mixture; Spread gently.

Bake in preheated 375 degree oven for 25 to 30 minutes or until peaches are tender and crust is golden brown. Serve warm.

Meyer Lemon Pie.....It does a body good!

This pie is made very similar to the classic Key Lime pie recipes with egg yolks, sweetened condensed milk, lemon juice and lemon zest. The crust is a little different than the classic with ground almonds and graham cracker crumbs, sugar and melted butter. I made this in the dish I bake my quiche in, but a regular pie plate works just fine. I love Meyer lemons, a cross between a lemon and a mandarin or common orange. My mother has grown these for years in Noth Carolina. She grows them in pots and has them on her patio in the summer and brings them in on her enclosed porch in the winter. They still got plenty of sun and seemed to winter just fine there. She would zest and juice them, freeze the juice and dry the zest to use year around in her kitchen.
Originally from China and brought to America in the early 1900's, they did not get popular until Chefs
like Alice Waters and Jeremiah Tower rediscovered them in the early seventies during the California cuisine revelution. Sweeter than a regular lemon and a little less acidic, they are a great alternative to use in any recipe calling for fresh lemons or lemon juice.

Enjoy.......

Crust

12oz graham cracker crumbs
4 oz ground almonds
3 tablespoons sugar
1/4 lb butter, melted

Pie

4 extra large egg yolks
1 14 ounce can sweetened condensed milk
3/4 cup Meyer lemon juice 
2 teaspoons grated lemon zest

Whipping Cream For Garnish

3/4 cup whipping cream
1 tbsp granulated sugar
1/2 teaspoon vanilla


Method

Crust

Preheated 350 degrees
In a medium mixing bowl combine all ingredients and mix together. Press them into a 9" tart pan or pie plate. Bake in a 350 degree oven for 10 - 12 minutes until lightly browned. Cool completely.


Pie Filling

In a large mixing bowl beat the egg yolks until they are thick and are a light yellow. Add the sweetened condensed milk and mix in half of the lemon juice. Once the juice is incorporated add the other half of the juice and the zest, beat until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350 degrees for 12 minutes until pie is set.

Serving

Use a dollop of whipping cream to garnish.

Hot Chocolate and Toast...... I just can't help myself!

I remember as a child with excitement and anticipation when my mother would surprise my two sisters and I with a mug of hot chocolate and buttered toast. It was a fantastic treat she would make for us before we went to bed. We would sit on the floor around the coffee table and dunk our toast in the hot chocolate and savor the sweetness of the chocolate with the mild saltiness of the buttered toast, together they were heaven. We hated for it to end.
Well nothing has changed, I still get that silly anticipation and comforting feeling in my soul when I sit down to this simple delight.
There are many versions of this drink some made with milk, cocoa powder, sugar and vanilla ( that's the one my mother would make for us). There are powdered versions of it you can buy in a jar, but the crazy rich version I make is from milk, a little cocoa, brown sugar, chocolate, vanilla and heavy cream. Its ridiculously good and addictive, just warning you. So make this drink with a side of toast and enjoy it on occasion.....if you can.  :-)

Want to know the history of this fascinating chocolate drink follow the link: http://en.wikipedia.org/wiki/Hot_chocolate


Recipe

1 can evaporated milk (12 oz)
2 T cocoa
1/4 cup brown sugar
4 oz semi-sweet chocolate, chopped
1 t vanilla extract
1/2 cup heavy cream

Method

In a small saucepan, add milk, cocoa powder, brown sugar and heat slowly. Add chopped chocolate, vanilla and stir until melted and smooth. Add heavy cream and heat through. Do not boil!

Braised Pork Belly with Mustard Greens...... So Delicious!

Pork belly cooked right is tender, succulent, sticky and unbelievably flavorful. Most often bacon is made from the belly. It is fatty but when seared and slow cooked it renders its fat and becomes this wonderfully amazing piece of meat! I make this dish with garlic, ginger, scallions, chile's and oyster sauce then cook my mustard greens in the leftover stock where I cooked the pork. I hope you like this recipe as much as I do. Enjoy..........

Recipe

1/2 slab pork belly
2 tbsp vegetable oil
1 dried chili
4 thick slices of ginger
1 bunch scallions chopped
2 cloves garlic finely chopped
1/4 cup soy sauce
1/4 cup oyster sauce
3 cups chicken stock
2 star anise
1/4 cup brown sugar
1/3 cup rice wine
1/2 cup red wine vinegar
2 bunches of mustard greens, rinsed, cleaned, chopped and drained

Method

In medium sauce pan add oil and sear pork belly fat side down until browned. Remove pork belly from pan and reserve. In the same pot add chile's, ginger, scallions, garlic and cook for 2 minutes.
Add soy sauce, oyster sauce, chicken stock and bring to a simmer. Add the star anise, brown sugar, rice wine and red wine vinegar and return to a simmer. Return pork to pan fat side up, cover and simmer for 2 1/2 to 3 hours. You want the pork belly to be fork tender.
When pork is done, remove from pan to a plate and cover with foil. In the pan that you braised the pork belly in and skim fat from braising liquid and remove the star anise and discard. Bring braising liquid to a boil and add mustard greens and reduce heat. Cook mustard greens in stock until wilted and tender about 20 minutes.
When greens are done check for seasoning and adjust if necessary.
To serve, slice pork belly and place in a bowl, place wilted mustard greens on the side in the bowl and ladle braising liquid over the braised pork belly. Serve at once.