9 August 2012 Grilled Brined Pork Chops

Grilled Brined Pork Chops

August 9, 2012 By

Brining is easy to do and a simple way to add moisture to meats, typically poultry and pork.

There are no complicated guidelines to learn when brining, just a basic formula: ¾ cup kosher salt to a gallon of water.  Enhancements can be made to the original formula if you would like, but not needed to create a delicious product.

Ingredients:

  • 1 cup boiling water
  • ¾ cup kosher salt
  • ¾ cup granulated sugar
  • 4, 1 ½-inch thick, bone-in pork chops
  • 1 gallon cold water
  • ¼ cup vegetable oil
  • 2 tsp. black pepper

Directions:

  1. To the cup of hot water, add the salt and sugar. Wait until fully dissolved then pour ½ cup of the mixture into two gallon-size zip top bags.
  2. After the salt/sugar mixture has completely cooled, add two pork chops to each of the two zip top bags. Pour as much cold water into the two bags as possible, still allowing for the sealing of the bags. Gently shake each bag then place in the refrigerator for 12 to 24 hours.
  3. After the brining period is over, rinse each pork chop under cool water and place on a double layer of paper towels. Pat down the pork chops with additional paper towels to ensure their surface is completely dry.
  4. Lightly coat the pork chops with oil then generously sprinkle with pepper.
  5. Grill on a medium gas grill until an instant-read thermometer inserted in the center of the pork chop, and away from the bone, registers 145 degrees, about 15 minutes for medium.  If using a charcoal grill, cook on indirect heat. Temperature inside the grill should be about 350 degrees.

Brined Pork Chops

Brining Tips:

  • Refrigeration during the brining process is critical. If using zip top bags for brining, place them in the fridge door where gallons fit to help the bags stay upright.
  • While brining, the meat must be fully submerged in the liquid.
  • After removing the meat from the brine, rinse it very well under cool water. If not grilling the rinsed meat right away, pat it dry with paper towels and refrigerate until ready to use.
  • Brined meat should not be salted before cooking.
  • Brined meat, especially pork, cooks faster than unbrined meat so be diligent while monitoring the cooking time.

Enjoy and let me know how you do once you try brining!

Veronique

Filed Under: American, Entrees, Pork Tagged With: , , , ,
30 July 2012 World’s Easiest Baby Back Ribs

World’s Easiest Baby Back Ribs

July 30, 2012 By

I really enjoy barbequed ribs but until a few years ago, I was frankly intimidated by them.  This recipe is so simple and delicious that I now prepare ribs about once a month.

The BBQ sauce recipe I include below is absolutely fantastic, but do not let it prevent you from making these ribs, simply use store-bought sauce for a still-delicious alternative.

Ingredients:

Dry Rub on Ribs

Directions:

  1. Place charcoal on one side of the grill and light up. If using a gas grill, ensure one area is on medium-high and another on low. Temperature should be around 400 degrees.
  2. Cut each rack in two, down the middle. Sprinkle the rub generously over the pork and massage it in.
  3. Place a 24” long double layer of aluminum foil on a work surface and put a half rack on it.  Wrap the rack well with the foil. Repeat with three remaining racks.
  4. Put the wrapped ribs on the grill over the area with no coals or over the low heat on a gas grill. Cook for an hour with the closed lid, turning twice. Ensure not to pierce the foil.
  5. Remove the ribs from the grill and set aside. Drain the wood chips and place directly on the coals, or in the gas grill basket. Close the lid to build smoke for 5 minutes.
  6. Take the ribs out of the foil packets and place on a platter.  Using a brush, slather the ribs liberally with BBQ sauce.
  7. Place the ribs on the grill, bone side down, and cook for 10-15 minutes, turning once and basting the second side. Let the ribs rest for 5 minutes then cut into individual ribs. Serve with additional BBQ sauce, if desired.

Makes 4 appetizer servings or 2 entrée servings.

 

Filed Under: American, Entrees, Pork, Starters Tagged With: , , , ,
7 May 2012 Easy Bolognese Sauce with Marsala and Maple Syrup

Easy Bolognese Sauce with Marsala and Maple Syrup

May 7, 2012 By

This easy-to-make sauce will develop flavors as it cooks then sits, so prepare it in the morning, let it simmer for 30 minutes or longer and then let it develop flavors as it cools.  Simply reheat it in time for dinner.  Nope, the maple syrup and the Marsala are not typical to Bolognese, but they add a special touch and make this sauce taste like no others.

Ingredients:

  • 1/4 cup olive oil
  • 2 medium carrots, finely diced
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely minced
  • 3/4 pound ground pork
  • 3/4 pound ground veal
  • 3/4 pound ground beef (20% fat)
  • 2-28 ounce can Italian-style tomatoes, chopped
  • 1/2 cup Marsala wine (red wine would be great also)
  • 1 Tbsp. pure maple syrup (could substitute with 1 tablespoon of granulated sugar)
  • 1/2 tsp. each, dry oregano, basil, black pepper and red pepper flakes
  • 1 tsp. salt
  • 1 pound tubular pasta, rigatoni works well
  • ½ cup pasta cooking water (optional)
  • ½ cup whole milk (or light cream)
  • 1 cup freshly-grated Parmesan cheese

Directions:

  1. Heat olive oil in a large, heavy-bottom saucepan or Dutch oven over medium-high heat.  Add carrots, onion and garlic and sauté for 2 minutes.  Reduce the heat to medium, and cook until vegetables have softened, about 5 minutes, stirring occasionally.
  2. Increase heat to high, add meats and sauté until no longer pink, about 5 minutes, stirring occasionally.
  3. Add tomatoes, wine, broth, maple syrup and the spices and stir well.  Reduce heat to medium-low and simmer, stirring occasionally, for at least 30 minutes, and up to 2 hours.
  4. Boil pasta to al dente.  Before draining, add a ladleful of pasta cooking water (about ½ cup) to the sauce.  Add the milk to the sauce and stir to combine – reheat if needed.
  5. Add the drained pasta to the sauce and stir gently to coat it.  Serve with freshly-grated Parmesan cheese.

6 Servings.

Notes:   This sauce freezes very well, so feel free to double up the recipe!

 

Filed Under: American, Beef, Canadian, Cheese, Entrees, Italian, Maple Syrup, Pasta, Pork, Veal Tagged With: , , , , , , ,
9 February 2012 BBQ Pulled Pork over Seared Scallops

BBQ Pulled Pork over Seared Scallops

February 9, 2012 By

For my birthday, my mom gave me a copy of The Art of Living According to Joe Beef.  Joe Beef  is one of Montreal’s culinary gems and its book reads like a gastronomical novel – it’s just beautiful in content and images.

One of the recipes I knew I had to immediately try is the BBQ Pulled Pork over Seared Scallops.  Yes, it’s a bit odd in concept.  No, you haven’t made a better dish than this one at home – guaranteed.

I served this dish as a main course but I’ll have it in my back pocket as an amazing starter for upcoming dinner parties.

Pulled Pork Ingredients:

  • 2 Tbsp. paprika
  • 1 Tbsp. each salt, pepper, granulated sugar
  • One 4-5 pound pork shoulder (sometimes called Boston Butt)
  • ¼ cup yellow mustard
  • ½ cup water
  • 4-5 jumbo scallops per person
  • Canola oil for frying
  • Sea salt and pepper

Hollandaise Sauce Ingredients:

  • 7 egg yolks, at room temperature
  • 1 cup butter
  • Pinch of cayenne pepper
  • 1 Tbsp. freshly-squeezed lemon juice

World’s Best BBQ Sauce, Ever, heated

Pulled Pork Directions:

  1. Preheat oven to 275 degrees.
  2. In a small bowl, combine the paprika, salt, pepper and sugar.  Slather the pork with the yellow mustard then coat with the spice mixture.  Place pork in a large Dutch oven and add the water.  Put the pork in the oven for five hours.  After the initial five hours, check for doneness every hour, covering the meat with aluminum foil if it becomes dry or overly browned, until it’s cooked for nine hours total.  The meat should be fork tender.
  3. Allow meat to cool for 15 minutes then, using two forks, pull it off into bite-size pieces and place in a large bowl (can be made a day ahead of serving if refrigerated then warmed in hot BBQ sauce).

Hollandaise Sauce Directions:

  1. In a small saucepan over medium-low heat, melt butter.  Allow to cool for 3 minutes.
  2. In a tall container, like a pitcher, add the egg yolks.  Using an immersion blender, add the butter to the yolks in a slow, steady stream until the sauce thickens and is emulsified.
  3. Add the cayenne pepper, the salt and the lemon juice.  Keep sauce at room temperature until ready to use.  Makes about ½ cup.

Plating Directions:

  1. In a large cast iron or non-stick pan over high heat, add the oil and heat until shimmering hot.  Add the scallops and cook for two minutes on each side.  Remove onto a paper towel.
  2. For each scallop you’re using: in a medium bowl, add one tablespoon of pork and two tablespoons of hot BBQ sauce.  Combine meat and sauce well.
  3. Add a tablespoon of Hollandaise sauce per scallop on a plate (1-2 for a starter or 4-5 for an entrée).  Top the sauce with a scallop.  Top each scallop with a tablespoon of BBQ-sauced pulled pork.

Notes:  The pulled pork in its state at the end of step 3 of “Pulled Pork Directions” can be used in a multitude of ways when combined with BBQ sauce: pulled pork sandwich, as a topping for pizza, in tacos, etc…

 

Filed Under: American, Canadian, Eggs, Entrees, Pork, Seafood, Starters Tagged With: , , , , , , ,
30 December 2011 Baked Beans – It’s What’s for Breakfast

Baked Beans – It’s What’s for Breakfast

December 30, 2011 By

Traditional Bean Pot

When I was growing up in Quebec, the family would gather at Grandma’s house for baked beans breakfast several times a year.  She’d bake fresh loaves of bread and the aromas would be divine.

Grandma would soak her dry beans overnight then cook them slow and low overnight, with Grandpa adding a little water throughout the night.  The beans were prepared simply: salt pork, a whole onion (that uncle Dan would always get to have) and some molasses.  Grandma would serve the beans on mismatched plates, no two alike, and I’d pour Quebec maple syrup on them and scarf then down – bliss.  I’ve eaten my way around a bunch of cities and this meal is still my favorite breakfast.

 

This year, with Grandma’s passing, my mom, Diane, decided to fix this dish for us as a sort of an ode to Grandma.  She’d even bought a handsome bean pot for them to simmer in!  I’m providing the recipe below, but it’s not really about making this dish, it’s about the story behind it.  Way to go mom for keeping this tradition alive and the family well-fed!

Ingredients:

  • 2 cups dried white beans
  • 1/2 pound salt pork, cut into 1″ cubes
  • 1 medium onion, peeled
  • 1/4 cup molasses
  • 1 tsp. dry mustard
  • 1 tsp. each salt and pepper

Directions:

  1. Place the beans in a medium saucepan and cover with cold water then cover with foil.  Place the saucepan in the refrigerator at least 12 hours.

  2. Preheat oven to 250 degrees.  Take the beans out of the refrigerator and put on the stovetop on high heat.  Boil the beans for 30 minutes, then, using a colander, drain the water.
  3. Place half of the cubed salt pork in the bottom of a heavy, oven-proof pot or Dutch oven (if you have a traditional bean pot, even better).  Add the beans and top with the remaining salt pork.  Tuck the onion in.  Combine the rest of the ingredients and pour over the beans and pork.
  4. Cover the beans with hot water, place in the oven, covered, and cook for 7-8 hours.  Halfway through the cooking process, add more hot water to once again cover the beans.

Makes 6-8 servings.

 

 

Filed Under: Breakfast, Canadian, Maple Syrup, Pork, Sides Tagged With: , , ,
17 October 2011 Andouille and Crawfish Etouffée

Andouille and Crawfish Etouffée

October 17, 2011 By

When we lived in Ft Lauderdale, we often lunched at a small Cajun restaurant called Creolina’s.  The food was amazing and one of my favorite dishes was the crawfish etouffée they served over plain white rice.  This version calls for Andouille sausage as I like its porky flavor with the seafood.

Ingredients:

  • ¼ cup vegetable oil
  • 3 Andouille sausage links (about ½ pound), cut into bite size pieces
  • 2 Tbsp. butter
  • 3/4 cup all-purpose flour
  • 2 celery ribs, chopped
  • 1 green or red bell pepper, chopped
  • 1 medium onion, chopped
  • 3 large garlic cloves, halved
  • 1 12-ounce bottle of medium-bodied beer
  • 1 cup bottled clam juice
  • 3 cups chicken broth
  • ½ tsp. each salt and pepper
  • 2 Tbsp. paprika
  • 1/8 tsp. cayenne pepper
  • 2 bay leaves
  • 1 pound crawfish tails, cooked
  • 1/2 cup flat-leaf parsley, chopped

Directions:

  1. Add oil to a heavy Dutch oven set over medium heat.  Add the sausage links and cook for 2-3 minutes until browned.  Using a slotted spoon, remove the sausage from the pot and set aside for later use, keeping the rendered fat in the pot on medium heat.
  2. Add the butter to the hot fat in the pot and when completely melted, add the flour.  Whisk the flour into the fat to incorporate and create a roux.  Cook the roux, stirring frequently with a wooden spoon, until it is the color of peanut butter, about 10 minutes.
  3. Place the celery, bell pepper, onion and garlic in the bowl of a food processor.  Pulse to roughly chop, about 1 minute.
  4. Add the processed vegetables to the roux in the pot and stir with a wooden spoon to fully combine.  Cook the mixture over medium heat for 5 – 7 minutes, stirring frequently.
  5. Add the beer, clam juice and broth to the vegetable mixture and scrape the bottom of the pot with a wooden spoon to loosen up all the brown bits.  Return the sausage to the pot, add the spices, bay leaves and simmer for about 1 hour.
  6. Add the crawfish tails to the pot and cook for about 5 minutes to warm through.
  7. Serve the etouffée over white rice and garnish with parsley.

Makes 6 servings.

Notes:  If you have crawfish in the shells, simply remove the tails, then add the shells to a pot with 4 cups of water.  Simmer for 30 – 45 minutes, then strain the crawfish juices.  Use 1 cup of the crawfish juice in place of the clam juice.  Don’t have crawfish?  Simply replace with shrimps!

Filed Under: American, Entrees, French, Pork, Seafood Tagged With: , , , ,
13 June 2011 Penne with Fresh Chorizo, Buffalo Mozzarella in a Yellow Tomato Sauce

Penne with Fresh Chorizo, Buffalo Mozzarella in a Yellow Tomato Sauce

June 13, 2011 By

Penne with Fresh Chorizo, Buffalo Mozzarella in a Yellow Tomato Sauce

I simply adore the sweetness of ripe yellow tomatoes and try to find multiple uses for them since I grow them in my garden every summer.  This dish is simple to prepare and very satisfying.  A great way to use up extra grilled sausages from last night’s BBQ.

Ingredients:

  • 3 cups, yellow cherry tomatoes
  • 10 fresh basil leaves
  • ½ cup extra virgin olive oil
  • ½ tsp. each red pepper flakes, salt and black pepper
  • ½ pound dry penne pasta, cooked one minute less than recommended on the box
  • 4 fresh Chorizo links, cooked on the grill then cut into bite-size slices
  • 1 cup cubed fresh buffalo mozzarella
  • Parmesan cheese, for grating

Directions:

  1. Add the tomatoes, basil, oil and spices to a food processor and pulse for 1 minute, until a smooth salsa is created.
  2. Pour the salsa mixture into a large saucepan and cook over medium heat for 3-4 minutes.  Add the cooked pasta to the sauce and gently stir to coat. Cook for 1-2 minutes.
  3. Add the Chorizo slices and the mozzarella to the pasta and stir to combine.  Cook an additional minute.
  4. Serve with a grating of Parmesan cheese.

Serves two generously with some leftovers.

Notes: Can’t find yellow cherry tomatoes? Substitute with red ones and add ½ teaspoon of sugar to the salsa when pureeing.  Fresh Chorizo not readily available where you are? Simply use another spicy sausage in its place.

Filed Under: American, Cheese, Entrees, Italian, Pasta, Pork Tagged With: , , ,
29 March 2011 Pulled Pork Stuffed Poblano Peppers

Pulled Pork Stuffed Poblano Peppers

March 29, 2011 By

Stuffed Poblano Chiles

I love Mexican food and try to fix some type of Mexican dish at least once a month.  On a weekend where I was craving Chile Rellenos, I decided to tweak my recipe a bit and stuff the chiles with slow-cooked pork shoulder I fixed in my slow cooker – boy was it a winning dish and simple to make!

Ingredients:

  • 4 large Poblano peppers
  • 2 cups Troegs Braised Slow Cooker Pork Shoulder, shredded with two forks
  • 2 cups shredded Monterrey Jack cheese
  • 2 tbsp chopped cilantro
  • 2 large eggs
  • 1 cup cornmeal
  • 2 tbsp olive oil

Directions:

  1. Roast the Poblano peppers over a flame (or under the broiler) until the skin is almost completely blackened.  Place roasted peppers in a glass bowl and cover with shrink wrap for about 15 minutes.
  2. In a medium bowl, combine the pork, 1 cup of cheese and cilantro.
  3. Peel the skin off the peppers, cut a slit down the long side of the peppers then remove the seeds and most of the veins.
  4. Divide the stuffing into 4 portions, then stuff peppers with the pork mixture – do not overfill.  Secure the opening of each pepper with 1-2 toothpicks.
  5. In a shallow bowl, beat the eggs well.  In a separate shallow bowl, add the cornmeal.  Dip each stuffed pepper in the egg mixture then coat with cornmeal.  Place the coated peppers in an oven-proof dish.  Drizzle olive oil over the peppers, sprinkle with the remaining 1 cup cheese then place in the oven to bake for about 20-25 minutes.
  6. Serve each pepper over Spanish rice with a squeeze of fresh lime juice.

Makes 4 servings.

Filed Under: Cheese, Entrees, Mexican, Pork, Vegetables Tagged With: , , ,
28 March 2011 Troegs Braised Slow Cooker Pork Shoulder

Troegs Braised Slow Cooker Pork Shoulder

March 28, 2011 By

Ingredients:

  • 1 – 3lb pork shoulder (pork butt, Boston butt)
  • 3 tbs maple syrup
  • 2 tbs dry mustard
  • 1 tsp each – salt, pepper
  • 1/2 tsp each – cumin and chili powder
  • 1 medium onion, sliced
  • 3 carrots, chopped
  • 1 bottle Tröegs Hop Back Amber Ale, or another medium bodied beer

Instructions:

  1. Rinse pork shoulder with water and pat dry with paper towels.
  2. Drizzle the maple syrup over pork then rub all over surface.
  3. In a small bowl, combine dry mustard and all the spices.  Rub over the meat.
  4. Place the onion slices and carrot pieces in the bottom of a 5-quart slow cooker.  Place pork over the vegetables then pour beer around it.
  5. Cook on HIGH for 6-7 hours.
  6. Remove pork from slow cooker, discard the vegetables then tear the meat into chunks using two forks.  Serve.

4 Servings.

Notes: Serve pork as a pulled pork sandwich in a bun by combining the meat with some BBQ sauce, use in quesadillas, tacos or enchiladas, in Pulled Pork Stuffed Poblano Peppers or other dishes calling for braised meat.

Filed Under: American, Entrees, Pork Tagged With: , , , , , ,
3 February 2011 Ragu alla Bolognese (Bolognese Sauce)

Ragu alla Bolognese (Bolognese Sauce)

February 3, 2011 By

Ragu alla Bolognese

This comforting sauce is best served with rigatoni or gnocchi and would be delicious in a lasagna.

Ingredients:

  • 1/4 cup olive oil
  • 3 medium carrots, finely diced
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely minced
  • 3/4 pound ground pork
  • 3/4 pound ground veal
  • 3/4 pound ground beef (20% fat)
  • 2-28 ounce can Italian-style tomatoes, chopped
  • 1-6 ounce can of tomato paste
  • 1 cup red wine
  • 1 cup chicken or veal broth
  • 1 bay leaf
  • 1/2 tsp each, dry oregano and basil
  • 1 tsp salt
  • 1/2 tsp black pepper

Directions:

  1. Heat olive oil in a large, heavy-bottom saucepan or Dutch oven over medium-high heat.  Add carrots, onion and garlic and sauté for 2 minutes.  Reduce the heat to medium, and cook until vegetables have softened, about 10 minutes, stirring frequently.
  2. Increase medium-heat to high, add meats and sauté until no longer pink, about 5 minutes, stirring occasionally.
  3. Add tomatoes, tomato paste, wine, broth and the spices and stir well.  Reduce heat to medium-low and simmer, stirring occasionally, for 2 hours.

6 Servings.

Notes:  It’s fine to replace veal with beef if you prefer.  You could use white wine instead of red wine.  This sauce freezes very well, so feel free to double up the recipe!

Filed Under: Beef, Entrees, Italian, Pasta, Pork, Veal, Vegetables Tagged With: , , ,
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