I probably should have posted this yesterday, but I was too busy making it. This is the classic dish to serve for New Year's Day. I am not sure why, but the fact that it is delicious should be reason enough! I used to think that sauerkraut was gross, but now it is one of my favorite dishes. I make this every once in a while when I want some good old fashioned comfort food. In my cookbook (now for sale, check the tab at the top), I have my recipe for pork "chops" and sauerkraut. This is basically the same exact recipe but instead of chops, I am making a whole pork loin roast. In this case, it cooks a little bit longer since you are making a whole piece of meat instead of slices. You start off by browning the roast on all sides in a Dutch Oven. Then, you saute onions until they are tender then add some garlic and thinly diced baby carrots. Deglaze the pan with white wine and add your sauerkraut. Then, add your browned roast and cover with stock (either beef, chicken, or ham stock). When I made this recipe yesterday, I used some Ham stock that I made myself. It was delicious! I just took the scraps from the Christmas Ham, such as meat and fat scraps and the center bone and simmered them in about 6-7 quarts of water for about 8 hours and you have a delicious cooking liquid you can use right away or freeze for later use. Then, after the liquid has gone in you add your seasonings. For this dish I use brown sugar, apple cider vinegar, paprika, seasoning salt, black pepper, Thyme, and bay leaves. Then, you just cover and cook in a 325 degree oven for about 2-2 1/2 hours or until the roast is tender and basically falling apart. Then, you simply check the sauerkraut for seasoning and serve with some creamy mashed potatoes and maybe a glass of hard cider or beer! I think one of the best parts is the leftovers you have for a day or two afterwards. I hope if you haven't already, you will make this o continue the New Year's celebration. Happy 2016 to you All!!! Bon Appetit!!!
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After watching an episode of "Worst Cooks in America", I saw Chef Robert Irvine make a pork tenderloin, I thought, "I have never made one that wasn't already marinated. So I started brainstorming. I love mustard as many people know, and my mother had just bought some special Apple Cider flavored Mustard so I thought that would be perfect. But I thought that most people may not be able to find Apple Cider Mustard, so I combined it with Country Dijon that can be found most everywhere. To start with, I trimmed a Pork Tenderloin of any fat or silver-skin that was on the outside. Then in a small sauce pan I reduced 1/2 cup of Apple Cider until it was about 1/4 cup. Then, I added some of the Apple Cider Mustard, Country Dijon, and some brown sugar. Then, I set that aside for a minute. I seasoned the pork on all sides with salt and pepper. Then, in an oven proof saute pan, I quickly sear the pork on all sides to seal int he juices while cooking. Then, I paint some of the glaze over top and down the sides of the pork. Also, pour in about a cup of beef stock. Then, place the pan int he oven and cook for about 20 minutes until it reaches 145 degrees on an instant read thermometer. When the pork is done, place it on another plate and cover with foil to rest, reserving the juices from the pan. While the pork cooks, you start on the sauce. You lightly caramelize some onions in butter and olive oil for about 10-15 minutes. Season to taste with some salt and pepper. After they are caramelized, stir in some more mustard. Add the reserved juice from cooking the pork. There should be about a cup. Stir to combine and bring to the boil and cook until slightly thick and syrupy. If it gets too thick add some more stock or water. When sufficiently thickened, slice the pork on the bias and serve the sauce over it. I served it with some simple garlic roasted potatoes and a lot of delicious bread to sop up all the wonderful juices. The result was the most moist and tender piece of pork I have ever made! The flavors marry wonderfully with each other. You get the sweetness from the Apple Cider and the onions, and the bite from the mustard's! I also love that it took no time at all to put together. A great idea for a quick dinner on a cold Autumn night. Bon Appetit!
This is a classic English Dish. It is a great way to use up any sausages left in the refrigerator. It is basically sausages baked into a Yorkshire Pudding. This recipe I found on Food Network. You start by baking the sausages in a buttered cast iron skillet until they are almost cooked through. You then pour on a nice batter and bake until the Pudding puffs up and gets all nice and golden brown. Then you have to decide what to serve with it. It is traditionally served with mashed potatoes and a nice gravy and caramelized onions. Personally, after a long day at the Cafe cooking, I like something simple with little or no effort. So I just open up a tin of Heinz Baked Beans and heat and serve along side it. If you prefer condiments I would go with some HP Brown Sauce or some Yellow English Mustard. This is one of the simplest entrees to make. It is also very delicious. The recipe for this is below. Bon Appetit!
My good friend Stephanie made this for the students at Allegany College of MD! After tasting it I begged her for the recipe. As far as I am concerned, this recipe has brought the pork chop back from the abyss of boredom. The sauce is one of the best BBQ sauces I have tasted. It would taste good over anything. I ate it with french fries that we had with the pork chops. I don't think I can explain any further about this dish, other than read the recipe attached below! If you make this, I guarantee that you will be hooked on pork chops! Bon Appetit!
Pork chops are one of those meats that have gotten a bad rap over past years. Hopefully this is a recipe which will bring the beloved pork chop back from the old recipe box abyss. These days in a lot of high end restaurants, flavored butters are very common. One of the most common is blue cheese butter. Most think of steak with blue cheese. But, pork is very delicious with blue cheese. I wanted to take it a step further and make a butter with good English Stilton. Then, as a vegetable, I also wanted to pair the chop with another under-rated veggie...the humble asparagus. Although I would normally advocate for roasted vegetables. When asparagus is roasted, it tastes delicious, but it shrinks and shrivels up. I want crisp vibrant colored vegetables. So, you can either blanch or steam the asparagus and then saute it with garlic, salt, pepper, and a splash of white wine. You then serve this on the side of the pork chop and stilton butter. The butter will mix with the white wine and create a wonderful sauce. Oh so delicious! Bon Appetit! Note: the picture above is the closest I could find to my recipe.
This is with out a doubt the most delicious rice dish I have ever made. It is spicy from the Chorizo, tangy from the wine, freshness from the peas, and creamy from the Manchego cheese. If you think you don't like rice or risotto your mind will change once you get a good taste of this divine creation. This was the first risotto I have ever made, and I am glad I tried this one first. Although, once I start experimenting with other recipes, I know that none will ever taste as delicious as this. I made it for my friends at Allegany College of MD for lunch. We were doing demonstrations on various cooking techniques. The chef asked me to find a recipe for risotto. i didn't want to do some boring old basic parmesan risotto. I wanted to do a recipe with many different layers of flavor. I stumbled on this and it started a day filled with Chorizo, Red Wine, and manchego cheese. I highly suggest you go to your local market immediately for the ingredients. There is one thing for sure...you need to have patience when cooking this. It takes around 45 minutes to an hour of constant stirring. The recipe for this is below. I beg you all to try it. Bon Appetit!
On such a wonderful sunny day with a nice breeze, what could be better than a good Ploughman's Lunch. Its good in a nice corner of a London park or right in your back yard right here in the good old USA. This dish is a traditional composed meal that was taken into the fields of the hard working ploughmen. It was a quick bite to have on the go. It is just a mixture of meats, breads, fruits and or vegetables. This is served with a variety of condiments. I will give you a list of all the different items for a great Ploughman's Lunch.
The great thing about this is you don't have to have everything on the list. You can have just an apple and some cheese and bread, or whatever you happen to have in your fridge. For a complete recipe, click on the picture below. Bon Appetit! This is comfort food British style. Any pub worth its whisky will have this on their menu. I mean with all that beer, there should be a reason to have it besides drinking it. Simple as can be as well. It is so simple and yet so delicious and satisfying. Sausages browned and served with a hearty portion of mashed potatoes and a delicious gravy chock full of onions, beer, and seasonings. I try and make this whenever I can. If you make it, the one thing I must stress is to use good English style sausages. The worst possible idea is to use Italian sausages or breakfast sausages. You may have to search around but most grocery stores have plain pork sausages. Try this and you will want it every week. Click on the link below for the recipe. NOTE: the picture above is the closest I could find that matches the recipe below. Cheers!
Felt a bit peckish, so I thought I would make a quick snack...a Bacon Buddy. This is a classic British breakfast sandwich, but it is so quick I made it now. All it is is a BLT sandwich without the "L" or the "T". All you need is two or maybe three ingredients: 3-4 rashers (strips) of bacon, two slices of crusty bread and a bottle of HP Brown Sauce. HP Brown Sauce is to the British what Heinz Ketchup is to Americans. It is similar to A1 Steak sauce, but it has a more distinct and delicious taste. You can buy the Brown sauce online or at a specialty food store. Just fry up the bacon until it is crisp. Let it drain on a paper towel. Brown the bread lightly in the leftover bacon drippings. Then arrange the bacon rashers on the bread and drizzle the delicious HP sauce over the bacon and top with the other slice of bread. Easy as can be and it only takes a few minutes. A bit unhealthy, but oh...so good!Cheers!
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