Recipe Time! – Pulled Pork

Some time ago I shared this recipe with you.  I had made it for when both of my brothers-in-law came to stay with my husband and I in Tennessee. It was really good and I had slaved over it all night while it was in the oven (the things you do, right? Heh heh) At the time, I didn’t know that there were two types of pulled pork recipes that have made their home in North Carolina. (Thanks Bobby Flay!!) The pulled pork I made was vinegar based and not tomato based as they were used to. Don’t get me wrong, it was good nonetheless but I would rather my house not smell of vinegar while cooking! I bought a Boston butt last week in hopes of making some pulled  pork soon. I found this recipe that I will hope you will enjoy.

What You Need:

  • 1/4 cup brown sugar
  • 1 tablespoon chile powder
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 pork shoulder roast (also called pork butt)
  • 4 onions, cut into halves
  • 1 bottle good barbecue sauce
  • Good-quality hamburger rolls, for serving

Directions:

  • Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
  • Preheat the oven to 300 degrees F.
  • Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board.
  • Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
  • Shred the meat with two forks, then toss in the barbecue sauce until it’s coated to your liking! Serve on hamburger rolls.

Easy peasy! I haven’t made this recipe as yet. It won’t be until this weekend, hopefully. I need to take it out of the freezer and let it thaw out in the fridge. I know the kids will love this! I would highly recommend some Cole slaw to go with it. Next week I will find some good Cole slaw recipes that would go great as a part of a main dish or just as a side.

God Bless!

 

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Recipe Time! – Turkey Dinner Pizza/Wild Rice and Ham Country Tart

Last week we celebrated Thanksgiving. We gave thanks for all we have been blessed with –family and friends — and we chowed down on a bounty of food. For most of us, the main dish was either turkey or ham. As usual, there were plenty of left overs and most people are content with eating the same thing for days (like me :D) but there are some that have no idea what to make out of what is left over. Today I am going to share two recipes – one for turkey and one for ham. That way you will at least have one new recipe for the holidays or whenever the mood strikes for some holiday eating.

The first one that I will share with you is from Pillsbury called Turkey Dinner Pizza. This recipe serves 8 (or 4 if you like to eat :D).

Turkey Dinner Pizza - photo courtesy of Pillsbury.com

Turkey Dinner Pizza – photo courtesy of Pillsbury.com

What you need:

  • 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
  • 3/4 cup jellied cranberry sauce (from 16-oz can)
  • 2 cups prepared stuffing
  • 1 cup shredded cooked turkey
  • 1/2 cup turkey gravy
  • 1 cup shredded Cheddar cheese (4 oz)

Directions:

1 Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Unroll dough in pan. Starting at center, press out dough to edges of pan. Bake 7 to 9 minutes or until light golden brown.
2 Spread cranberry sauce over partially baked crust. Evenly top with stuffing and turkey. Drizzle gravy over pizza; top with cheese.3 Bake 6 to 10 minutes longer or until edges of crust are golden brown and cheese is melted

Here is the recipe for ham, also from Pillsbury, called Wild Rice Ham Country Tart.This recipe serves 8.

Wild Rice and Ham Country Tart - photo courtesy of Pillsbury.com

Wild Rice and Ham Country Tart – photo courtesy of Pillsbury.com

What you need:

  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling:

  • 1 cup cubed cooked ham
  • 1/2 cup cooked wild rice (from 15-oz can)
  • 1/3 cup finely chopped red bell pepper
  • 1/4 cup thinly sliced green onion tops
  • 1 jar (4.5 oz) Green Giant® sliced mushrooms, well drained

Custard:

  • 3 eggs
  • 1 cup sour cream
  • 1 tablespoon country-style Dijon mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Topping:

  • 2 cups shredded Swiss cheese (8 oz)
  • 11 pecan halves

Directions:

1 Heat oven to 425°F. Make pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch pie plate. Place crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Do not prick crust. Bake 10 to 12 minutes or until crust is very light golden brown. Remove from oven. Reduce heat to 400°F.
2 In medium bowl, stir together filling ingredients; set aside. In small bowl, beat eggs until blended. Stir in remaining custard ingredients.
3 Sprinkle 1 cup of the cheese over bottom of baked shell. Spread filling mixture over cheese. Pour custard mixture over filling; sprinkle with remaining 1 cup cheese. Arrange pecan halves on top.

4 Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

I hope that these recipes will come in handy this week as we finish up the last of the turkey and ham. I actually made soup out of my leftovers. I really love soup and with the weather getting colder (or in my case, getting warmer briefly) it is one of my all time favorite Fall/Winter comfort food to eat. My other favorite is turkey salad that my dad makes every year after Thanksgiving. I need to get that recipe…it is always so good! Yum!

Well it is time for me to sign off and take care of business. Wish you all a great day.

God Bless!

 

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Recipe Time! – Apple Pie Porkchops

This is the best recipe that I have ever had the privilege to eat and my husband made these on the fly. There may be a recipe out there but I have never checked nor do I want to. When I say these taste like apple pie, they do! The pork was moist, succulent and mouth watering. Man, I am drooling just thinking about them right now. Since this is a play-by-ear recipe, I will give you the ingredients and general directions. I picked my husbands brain for the exact amounts and he couldn’t tell me. So if it doesn’t taste like apple pie the first time, then tweak it until it does. That’s what happens when you cook by feel, I guess.

What you need:

  • 1/2″ thick pork chops (or at least 1/4″ thick)
  • 1/4 cup apple juice
  • Cinnamon
  • Nutmeg
  • Brown sugar
  • Salt
  • Pepper
  • Fork
  • Baking dish large enough to fit the chops

Preheat the oven to 375° (should take about 5 – 10 min, depending on how old your oven is)

Rinse pork chops under water and pat dry. Place in baking dish. Using the fork, pierce the meat all over, flip, and do the same again. Sprinkle each side with salt and pepper. Now eyeballing, cover each side with cinnamon, nutmeg and brown sugar. The best way to know if it will taste like pie is if it smells like it. Take a whiff and if it is missing something, add it. Pour the apple juice in the baking dish and bake uncovered for 30 min. Poof, voila, the pork is done!

Wild rice, cranberry sauce (with the cranberries included), stuffing, and steamed string beans will go well with these chops. Happy eating!

God Bless!

Recipe Time! – BBQ Pulled Pork and Cole Slaw

Hey!

Well this is my favorite time of the week where I share a recipe with you. This one is courtesy of Emeril Lagasse and FoodNetwork.com. This recipe is great meal for a large group of people. This recipe can be cut down for a smaller setting. Make sure to read it through entirely because there are a lot of ingredients. When I first made this, I was missing a lot of the ingredients, but now I can make it any time I want and the only thing I would have to get is the fresh ingredients for the Cole slaw. If you are not a spice fanatic, omitting the cayenne pepper is always an option.

What you need for the pork:

    • 1 boneless pork butt, about 4 pounds
    • 3 tablespoons dark brown sugar
    • 2 tablespoons Essence, recipe follows
    • 1 tablespoon salt
    • 1 tablespoon cumin
    • 1 tablespoon paprika
    • 1 tablespoon freshly ground black pepper
    • 1 tablespoon cayenne
    • Wet Mop Basting Sauce, recipe follows
    • Barbecue Sauce, recipe follows
    • 8 Hamburger buns
    • Kicked Up Cole Slaw, recipe follows
Directions

Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.

Preheat an oven or smoker to 225 degrees F.

Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the wet mop basting sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes.

With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the barbecue sauce, to taste, and divide among the hamburger buns. Top with the coleslaw. Serve with additional Barbecue Sauce on the side.

Essence (Emeril’s Creole Seasoning):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

(Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.)

Wet Mop Basting Sauce:

  • 1 cup white vinegar
  • 1 cup apple cider vinegar
  • 1 tablespoon dark brown sugar
  • 1 tablespoon red pepper flakes
  • 1 tablespoon cracked black pepper
  • 1 tablespoon salt

The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight.

Yield: 2 1/4 cups

Barbecue Sauce:

  • 1 cup apple cider vinegar
  • 1 cup ketchup
  • 3 tablespoons packed dark brown sugar
  • 1 tablespoon yellow mustard
  • 1 tablespoon molasses
  • 1 teaspoon salt
  • 1/2 teaspoon dried crushed red pepper

In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste.

Yield: about 2 cups

Cole Slaw:

  • 3/4 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1/4 cup packed light brown sugar
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons buttermilk
  • 4 teaspoons celery seeds
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne
  • 3 cups shredded green cabbage (about 1/2 head cabbage)
  • 3 cups shredded red cabbage (about 1/2 head cabbage)
  • 1 green bell pepper, finely diced
  • 1 large carrot, peeled and shredded
  • 1/2 cup grated yellow onion
  • 1/4 cup minced fresh parsley

In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar.

In a large bowl, combine the remaining ingredients. Toss with the dressing until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving.

(My notes: If you are in a pinch and don’t have time to shred the cabbage, buying the equivalent in pre-cut cole slaw is awesome. Though it might not have the equal amount of red and white cabbage, it will still taste the same.)

Yield: 8 servings

I hope that you enjoy this recipe as much as my family and I have!
God Bless!

Recipe Time! – Fried Country Rib Chunks

My husband is from North Carolina and country ribs is something that he would eat quite often when he was growing up. Being his wife, I had to learn how to cook them. No problem! He showed me once and that was it. It’s always a big hit in the house. We moved to Charlotte in December (closer to his side of the family) and loved the change from Tennessee. Well the kids were at their great aunts house spending time with their cousins and hubby and I were spending some well deserved QT. As usual I asked what he wanted for dinner and he said, as usual, “I don’t know”. There were some country ribs in the fridge and so I thought about cooking that for dinner. I didn’t want to cook it in the usual way (homemade/store bought bbq sauce and stick it in the oven) so I thought that if I cut them up into big chunks and fry them. I tend not to fry too often since I have always had issues with  my gall bladder but it has been several months and a treat was in order. I told my husband what I was going to do and he promptly told me that he has never heard about anyone ever doing that. I’m thinking to myself, ‘this is the south — they fry ANYTHING!’. So I said ok, and proceeded to cook.

Now before I continue, I would like to inform you that this is a very fatty piece of meat. If you have never used this cut of pork before and are worried about the extra fat content, you can trim the fat. I also recommend for those that are on special diets (like I am) to only eat 1 – 3 pieces (about 1/4 cup) a good mixture of veggies. I only have fried/high fat content foods about once every 2 – 3 months as a treat and I normally cook the meal so that I can control the amount of fat used. This recipe can be adapted to suit your spice preferences.

This recipe is great for dinner or finger food for a party. The boneless ribs (depending on how they cut them) come six to a pack. This can feed a family of 6. To make it easier, season the meat the night before and store in the fridge. When getting ready to cook, let sit for about an hour to come to room temp.

What you will need:

  • A pack of boneless country ribs
  • 2 cups flour
  • 3 eggs, beaten
  • 2 tblsp. water
  • 4 tblsp. seasoned salt, separate in half
  • 2 tblsp. black pepper, separate in half
  • 1 tsp. cayenne pepper
  • 2 tblsp. parsley flakes
  • Canola oil (or Crisco, if you’d like)
  • large baking dish
  • large bowl
  • drying rack

(This is the part that can be done overnight) Cut the pork in bite-sized chunks and place in a gallon sized baggie. Add half the seasoned salt, half the black pepper and the cayenne pepper and distribute well. Adding a tsp. of oil can help with this process.  Place in the fridge. If you aren’t making this overnight, you can let it sit for at least an hour but no longer than 3 hours.

In the large baking dish, place the rest of the dry ingredients and mix well. It should be a uniform color. In the bowl, add the eggs and water and whisk together. Have the drying rack (or a foil lined plate) ready.

Take the chucks (a few at a time) and lightly coat in the flour. Dust off the extra flour and place in egg mixture. Then place once more in flour and completely coat the piece. Shake off excess flour and place on drying rack. Repeat until all pieces are done. You can also “double-dip” by placing back in the egg and flour. To do this, you will need at least 2 extra eggs and 2 tblsp. water. While the chunks are on the drying rack (20 min. tops!), put enough oil in the pan to make it 1/4″ deep and heat to about 325 – 350. (You don’t want it to be to hot or the crust will burn before the inside has had a chance to cook)

Place the chunks in the pan but do not overcrowd. Cook until golden brown and turn, about 3 – 5 min per side. Place on a plate lined with paper towel. At this point, taste a piece to gauge the saltiness and if need be, add salt as soon as it is out of the oil. If too salty (I apologize) reduce the amount of salt when cooking again.

This meal will go great with baked potato wedges, mac and cheese and cole slaw. I hope you enjoy this as much as my family does. I’m actually making them tonight for dinner.

Enjoy! God bless!