Very Best Prize Winning Pork Ribs
March 15, 2014
From Sallye H, Kauai 2014 Bake 2 hours 285º
- Pre- seasoned pork ribs (they look like they have been rubbed with paprika)
- 1 tsp liquid hickory smoke flavoring
- ¾ C brown sugar
- 1 TB paprika
- 1 TB garlic powder
- 1 TB onion flakes
- 2 tsp bourbon pork rub (from Safeway- McCormick Gourmet “Bourbon Spiced Pork with roasted sweet potatoes and apples)
- 1 “danger” spoon Aromat (Knorr) seasoning
- Bacon grease
- 2 C favorite BBQ sauce (mine is Stubb’s Original)
Preheat oven 285°
Mix sugar and spices to make a rub. Apply rub to all sides of ribs.
Smear all sides of ribs with bacon grease.
Lay ribs on TWO layers of foil, shiny side out and meaty side down.
Top with TWO layers of foil on top of ribs, shiny side out. roll and crimp edges tightly, edges facing up to seal.
Place on baking sheet, bake for 2 to 2½ hours until meat is starting to shrink away from edges of bone.
Remove from oven
Heat broiler, cut ribs into serving portions of 3 or 4 ribs, arrange on broiler pan, fatty side up. Brush on BBQ sauce.
Broil for 2 minutes on top rack until sauce is cooked on and bubbly. DIG IN.
Venison stew tomatoes & capers
January 17, 2014
From Williams Sonoma savoring Italy. 2-3 hours, cast iron pot, stove top. Serves 4
- 3 lbs venison meat cut into 2″ pieces: dust with flour (½ C) – salt & pepper to taste
- 2 TB unsalted butter & 1 TB olive oil. Heat in cast iron pot, over medium heat brown meat (about 15 min). Transfer meat to a plate, set aside.
Over medium heat soften chopped vegetables & pancetta (about 5 min):
- 2 oz pancetta
- 2 carrots
- 1 celery stalk
- 1 yellow onion
- 1 clove garlic
- 2 TB parsley
- 4 fresh sage leaves
- 1 tsp fresh rosemary
Deglaze pot with 1 C white wine: simmer and stir with wooden spoon about 1 min.
Return venison to pot, add following and cook, covered on low 2 hrs:
- 2 C meat stock
- 1 C chopped tomatoes (if use 14 oz can, use juice from can with meat broth to make 2 C broth)
- 1 TB capers chopped
- 2 whole cloves
Remove meat with slotted spoon. Use hand mixer to puree sauce. If sauce too thin, boil to reduce. Return meat to pot, sprinkle with chopped parsley.
Olsson Swedish Meatballs
January 29, 2013
This is adapted from the red “Swedish Food” cookbook, 1951 (4th edition)
Basic recipe ratio 3:1 ground beef:pork.
- ¾ LB ground beef (can use some veal)
- ¼ LB ground pork
- 1/3 C bread crumbs (or slice of old bread)
- 1 C water or milk (or soda water)
- 1 TB finely chopped onions, sautéed in 1 TB butter until golden
- 1 ½ tsp salt
- ¼ tsp white pepper (optional additions: or savory add dash of: marjoram, basil, thyme OR for Julbord: dash of ground cloves, allspice & ginger)
- 1 egg
Mix bread crumbs with water/milk, then mix all ingredients together.
Shape into SMALL balls, dip into water to keep spoon from sticking.
Fry in 2-3 TBS butter until evenly brown, shake pan continuously to keep balls round.
Balsamic Red Wine reduction sauce
January 22, 2013
Simple ingredients: butter, shallots, red wine, balsamic vinegar, rosemary.
Med Hi heat sauté for 3 minutes:
- 2 TB butter
- 2 shallots chopped
Add:
- 2/3 Cup red wine
- 1/3 Cup balsamic vineagr
- 2 TB finely chopped rosemary
Boil, reduce by half
Notes: great with grilled flank or skirt or hanging tender steaks, venison, etc.
Vegetarian chili
January 8, 2013
From SF Chronicle, Nicolette Niman. Make in cast iron Dutch oven, 8-10 servings
Rinse canned beans in colander:
- 15 oz can Black beans
- 15 oz can Pinto beans
- 15 oz can kidney beans
Heat spices in fry pan over med heat
- 4 tsp cumin seeds, toast until fragrant 2-3 min, then add
- 2 tsp dry mexican oregano, toast 10 SEC. Remove pan from heat. Using mortar and pestle, crush toasted oregano & cumin.
Sautee onions med-low heat until translucent, stir frequently, 8 minutes in large pot (Dutch oven)
- Heat 1 TB Canola and 2 TB olive oil in pan, add
- 3 onions diced small, saute until translucent, then add spices
- Add the toasted cumin, oregano.
- S & P to taste
- 2 garlic cloves coarsely chopped
- 4 tsp sweet paprika
- 3 TB ground red chili
Add tomatoes and cilantro to pot, heat on med until it begins to bubble, then add beans.
- 28 oz can chopped stewed tomatoes
- 15 oz can tomato sauce
- ¼ Cup chopped fresh cilantro
Add beans and simmer on low for 1 hour. Add S&P and Chili as needed.
Just before serving, add dash red wine vinegar.
Garnish with shredded sharp cheddar, sour cream, finely chopped cilantro
Blackberry Glaze
November 5, 2012
WSJ June 2012. try with venison or use on baby back pork ribs
In a blender, purée:
- 1¼C honey
- ½ C blackberry preserve
- ¾ LBs or 2½C fresh blackberries
- ¼ C maple syrup
- 3 TBs bourbon
- 3 TBs balsamic vinegar
- 1 TBs and 2 tsp red pepper flakes
- 1 TB salt
- 1 TB pepper
Transfer to a saucepan. Bring to a simmer over med-hi heat. Reduce to med-low, cook about 15 min, stir frequently until reduced and syrupy.
Brush on meat to glaze on grill or broiler. 1 min each side.
Croque Monsieur
November 5, 2012
Serves 4
Each sandwich: 2 slices bread, ¼ C Mornay sauce, 3 oz ham, 1 oz cheese, 1 tsp mustard, brush grill side with butter.
- 8 slices sweet batard
- 12 oz thinly sliced ham
- 4 oz Gruyère cheese grated
- 4 tsp Dijon mustard
- 3 TBs unsalted butter melted
Mornay sauce: melt butter, add flour stir about 2 min, slowly whisk in milk, add spices. Cook until thickened 2-3 min. Add 2 oz grated cheese, whisk until melted. Remove discard bay leaf & thyme sprig.
- 2 TBs unsalted butter
- 2 TBs flour
- 1 C milk
- 1 bay leaf
- 1 fresh thyme sprig
- pinch fresh nutmeg
- 2 oz grated Gruyère cheese
Beef Bourguignonne
November 5, 2012
Williams-Sonoma 2012. Serves 8-10 Preheat oven 350°F. Use Dutch oven 6Qt
Braise meat, heat oil med-hi until smoking. brown beef on all sides 10-12 min per batch. transfer to large bowl.
- 4½ LBs boneless chuck roast, cut into 1 ” cubes, season with S & P
- 2 TBs canola oil
Add to pot, cook until browned 6-8 min. (add water if too dark). Transfer to bowl with meat.
- 1 LB quartered mushrooms
- 1 Tb canola oil
Add bacon, reduce heat to medium cook until browned 6-8 min. transfer to bowl with beef.
- ½LB slab bacon diced ¼”
Add onion, garlic and veal demi-glace & flour. Stir constantly until fragrant 1 min. slowly stir in wine. stir occasionally, cook 20 min.
- 1 large onion diced, cook until softened 6-8 min then add:
- 2 tsp minced garlic
- 1½ TBs veal demi-glace
- ½ C flour
- 1 bottle (750 ml) Pinot Noir
Prepare for oven cooking: Return beef, mushrooms & bacon to pot with wine sauce. Add broth, pearl onions & bouquet garni, bring to a simmer, cover with foil and lid. Transfer pot to oven, bake 2-3 hours until meat fork tender.
- 3 C beef broth
- 1 LB pearl onions peeled
- 1 bouquet garni (2 bay leaves,4 thyme sprigs,6 parsley sprigs)
Adjust seasoning S&P, sprinkle with 3 TBs chopped flat leaf parsely.
Serve with boiled potatoes with parsely.
Moorish Kabob Tapas Marinade
September 9, 2012
From our tapas dinners, use Trader Joe’s pork loins (about 1 lb each). Skewer meat. Grill on BBQ or under broiler 3 min per side. Serve with lime wedges.(4-5 servings)
- 2 garlic cloves chopped fine (or use frozen garlic from Trader Joes)
- 2 tsp salt
Mix garlic and salt together. Add following ingredients to make marinade:
- 1 tsp mild curry powder
- ½ tsp coriander seeds
- 1 tsp paprika
- ¼ tsp dried thyme
- fresh ground black pepper
- 3 Tbs olive oil
- 1 Tbs lemon juice
Skewer cubed meat, lay out in pan or shallow dish, cover with marinade, at least a few hours (we did overnite).
- 1 lb lean pork (loin- cut into small cubes)
Posole
August 4, 2012
This is from Cindy R in Cody.
Posole
- Soak 4 Cups dry posole over-nite in cold water, drain.
- Cover with water, cook slowly, until soft about 4 hours. (continue to add water just to keep covered.) Add some chicken broth.
- Cut sirloin pork roast into bite size pieces. Brown pork in oiled fry pan, then add 5 tsp/minced cloves of garlic. then add to posole.
- Add spices: 1/8 cup kosher salt & pepper, garlic, 1 tsp Mexican oregano.
- Continue to cook over low heat until posole is softened and until liquid cooks down (don’t drain). Add chili sauce to posole
Chili pepper sauce – prepare in separate pot.
- Use dry mild chili pods ( 6 oz). Break off top & remove seeds, rinse peppers.
- Steam in pot until pliable.
- Add 3 peeled whole (canned) tomatillos. Puree in Cuisinart or blender (add some liquid if needed).
- Use sauce pan, add pureed chilies and add chicken broth slow cook until consistency of marinara sauce.
- Add spices: 1 tsp cumin, Mexican oregano, 1 tsp garlic powder, salt & pepper, 5 sprigs cilantro, finely chopped onion. Continue to cook over low heat. Add more chicken broth if needed.
- Freeze extra chili sauce not used in posole.
VERSION 2
Chile Colorado Pozole rojo (pork & hominy stew) The Week 2012
Prepare PORK
- 2.5 – 3 LB pork roast or loin, brown in skillet, then add
- 3 Cups water.
- Slow cook 8 hours, Save broth, shred pork when done.
Prepare BROTH (need large 16 quart pot). Use BLENDER to mix ingredients, then add to large pot.
- 64 ounces (8 cups) chicken broth plus broth left over from the pork
- 4 tsp dried Mexican oregano
- 4 TB red wine vinegar
- 4 cloves garlic
- 1 onion quartered
- 4 TB all purpose flour
- 2 TB sea salt
Prepare RED CHILE SAUCE
- 8 oz dried California or New Mexico red chiles (remove stems, seeds and rinse well). Cover with water in a pot, bring to a boil, cover and simmer 20 minutes, turning chiles once. Drain & cool, discard water.
Divide cooled chiles & ingredients below in half, use blender until smooth and strain to remove skins.
- 6 cups water
- 6 TB flour
- 4 cloves garlic
- 1 TB salt
Assemble soup:
- Shredded pork
- 6 Cups red chile sauce
- Four 29 ounce cans hominy drained
- 7 cups water
- All of the BROTH prepared above… Partially cover, bring to a boil, lower heat and simmer 45 min. Salt to taste, add more red sauce to taste.
GARNISHES, optional – top each bowl with lime wedges, chopped onion, cilantro, crushed dried red chile, dried Mexican oregano.
Olsson Recipes 