Category Archives: Main Dish

BBQ Pulled-Pork 4 Times in 2 Weeks – Priceless!

Posted on May 22, 2013 | 3 Comments

I know, I know! Food blogging 101 says “do not post the same foodie thing 2 months in a row.” However, I am quite sure whoever wrote that rule never ate Roast Pork With Onions and Apples quickly followed by some finger-lickin’ BBQ Pulled Pork with Root Beer! Besides, this is my story!

During the first two weeks of May, my sous-chef dish-washing mom and I attended three graduation ceremonies, one 5 year old’s birthday party, and traveled some 3,000+ miles through the Midwest.

Flying from Nashville to Kansas City, $165

Renting a car from Nebraska to Colorado, $900

Eating BBQ pulled pork 4 times in two weeks – priceless!

It seems that I may be the only person in the universe (or at least the Midwest) who hasn’t made BBQ pulled pork by cooking it in root beer! Or could it be that the cooks in Kansas, Nebraska, and Colorado invented the process? Regardless where this recipe came from it is so easy and so delicious that I just had to make it for my Chief Culinary Consultant the first weekend home from our spring travels.

If you are going to feed a crowd this Memorial Day you just may want to consider pulled pork. In April I shared a wonderful recipe for BBQ pulled pork. Since our little family consists of 3 eaters, I only used ½ of a pork butt roast. The other half went into the freezer. I sure didn’t expect to be using it again so soon – and for another round of pulled pork. But hey – this is so fast and easy I couldn’t resist.

Get out your crock-pot.
Place pork butt, pork roast, or pork tenderloin in crock-pot.
Cover nearly all the meat with root beer.
Cook on high for 3 to 4 hours, turn to low for a couple of hours.
Throw away the liquid, shred the meat, add BBQ sauce, eat.

If you have time and a BBQ grill I highly recommend one more step. I took the pork and placed it over a hot grill for about 10 minutes, turning it to evenly brown. Then the pork went into the pot. This browning adds super flavor to the over-all finished pulled pork.

When the pork is cooked on high in the crock pot the fat is rendered leaving the meat easy to pull apart.

Once the meat is well done it can be lifted out of the liquid and pulled apart on a baking sheet. The liquid is thrown away and the meat returned to the crock-pot. Turn the crock-pot to low, add your favorite BBQ sauce, heat slightly and the meat is ready to eat! I love Jack Daniels BBQ Sauce and it comes in several flavors, all of them delicious!

Happy Cooking!
~Catherine

P.S. I ran across this recipe from The Recipe Girl and she also used a packet of onion soup mix. Next time I will do it this way, sounds yummy!

Root Beer Drenched Pulled Pork BBQ

Finger-lickin' mouth watering barbecue pulled pork. Feeds a crowd, but be sure and make plenty because they will come back to seconds!

Ingredients

1 (5 to 6 pound) bone-in pork shoulder/butt roast or pork tenderloin
1 liter favorite root beer
2-3 cups barbecue sauce
1 envelope dried onion soup mix (or dehydrated onions)* Optional
Buns

Directions

Place roast on a work surface and sprinkle with onion soup mix. Use clean hands to rub the mix into the meat, reaching underneath to reach all sides. Place on heated BBQ grill, turning to brown all sides. This should take about 10 to 15 minutes at the most.
Place seasoned roast in your slow cooker.
Pour root beer over roast to within 1/2 inch of the top of the roast. Do not cover with root beer.
Place lid on the slow cooker and cook on HIGH for 3 to 4 hours. Turn down to LOW and continue cooking for another 2 hours or until is tender enough to pull away from the bone.
Remove roast to a cutting board and let sit to cool for just a few minutes. Pour out all the juices from the slow cooker. Use two forks to shred the pork, cutting around and discarding any fatty pieces. Place all of your pulled pork back into your slow cooker. Add about 2 to 3 cups of barbecue sauce. Stir to combine and place the lid back on. Heat on LOW for about 15 to 20 minutes, just until pork and juices are hot and bubbly.
Scoop pulled pork onto buns and serve immediately.

Notes

** Onion soup is optional. From the bottle I prefer Jack Daniels BBQ sauce - any flavor!

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The Brioche That Killed My Kitchen Aid

Posted on May 20, 2013 | 24 Comments

It’s Tuesdays with Dorie where a group of bakers and bloggers bake up the same recipe from Dorie Greenspan’s book, Baking With Julia. Then we ~~brag~~, I mean, blog about our results.

A year ago I made my very first attempt at brioche dough. To say it was a success is an understatement. (I’m humble like that.) I used the dough to make PECAN STICKY BUNS that turned out to be the best I have ever made and quite simply the best I have ever eaten.

Today’s recipe takes the same beautiful and buttery brioche dough and goes the opposite direction creating a savory pocket. Yum.

I mean, um, not so fast. While there are several steps to making brioche dough, one of the most important is to beat the dough in a mixer until it pulls together into a tight ball and then add butter until it falls apart. Yep, falls apart … and it will. Then the mixing continues until the dough reunites into the most elegant of soft bread doughs. Checking out my blog post from last year will give you the best idea of how this happens successfully.

For my savory pockets I was about 7 minutes into the 20 minute mixing and beating process when my Kitchen Aid let out a whoop and a holler and ground to a shrieking halt. “What just happened?” my Chief Culinary Consultant called out from the living room.

“I have no idea” I said, as I began to disassemble the mess of wet, buttery dough from the blades of the Kitchen Aid. Several attempts later only confirmed that the gears within my 17 year-old Kitchen Aid are stripped out. As I looked on in disbelief my eyes fell upon the label HEAVY DUTY proudly stamped across the top of my mixer. Heavy duty? I hadn’t even begun to mix this brioche!

I cleaned up the mixer and got it ready for the Chief to take to the shop and “fix.”

In the meantime I had this half-beaten, not nearly flaky enough dough laying on the counter. No problem for me. I will just finish this little project by hand. About this time the “culinary consultant” says, “why don’t you just finish it in the bread machine?”

“THAT won’t work” I quickly countered. After all, this is brioche. It takes a lot more mixing than a bread machine can give it. (I thought a “consultant” would know that.)

Two minutes into kneading by hand and I knew I was in trouble. I had butter oozing from one end of the counter to the other. The recipe says that the butter and the dough should stay “cool” as it is mixed together. I can guarantee there was nothing cool about my hands, my kitchen, and my temperament.

Off the to the bread machine I went.

I guess he did know what he was talking about. Enough said.

It took three rounds of mixing in the bread machine but the dough finally came together making this lovely round ball.

The dough is placed in a large bowl, covered tightly with plastic wrap and left to raise for 2 to 2 1/2 hours. At this point I punched it down and re-wrapped it and placed it in the refrigerator over night.

After bringing the dough to room temperature it was ready to make into savory pockets. Dorie’s recipe calls for a savory filling of cooked potatoes, caramelized onions and fresh asparagus. This combination sounds wonderful to me but not-so-much to my sous-chef dish-washing mom. So, I opted for freshly made BBQ pulled pork in some of the pockets and a whipped sweet potato in the other.

Half of the dough I froze for another day. It will stay for up to a month in the freezer!

The dough is rolled and cut and each little pocket made with a circle of dough on the bottom and a circle of dough on the top. The edges are meant to be sealed and crimped a bit like pie dough.

It is so warm in the house today the dough rose quicker than I could get it in the oven. Some of the little pockets stayed together, some popped open.

In the end they were edible.

In the future I am sticking to sticky buns!

You will find the recipe on the blog of our host Carrie of Loaves and Stitches. I follow Carrie’s blog and find it fun and interesting! Nancy Silverton is the contributing baker for Savory Brioche Pockets.

Blessings and Happy Cooking!
Catherine

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Home Again and Panfried Steaks

Posted on May 18, 2013 | 4 Comments

It has been 17 days since my last blog post and I must confess I have really missed the opportunity to blog, share pictures, thoughts, and recipes! My mom and I just returned from 16 days on the road. Our travels took us to Kansas, Nebraska, and Colorado for three graduation ceremonies and a birthday party for my 5 year-old grandson! Every day seemed jammed packed without a moment to spare.

God blessed us with good weather and safe travel and I am so grateful. Spring sprung all across our nation while we were traveling. As our plane touched down in Kansas City 17 days ago we were in a full-on snow storm. My sister-in-law drove in that blowing, cold, wet snow for the first two hours as we headed towards Nebraska.

And then, just as God was telling me “do not worry”, we drove out of the snow into completely clear blue skies with a beautiful sun going down over the flat Nebraska landscape.

And even though snow was piled high as we crossed the Colorado Rocky Mountains heading for graduation #3 in Grand Junction, the roads remained clear and safe for us to travel.

My head is spinning with ideas to share with you and so I guess the best way is just to jump right in! Although I tend to use my outside BBQ grill year-round, now that the weather is nicer many of us are turning to the grill for the first grilled meals of the season. I recently pan-fried steaks and they turned out great! If you have a cast iron skillet, pan frying on the grill is a wonderful alternative or if you don’t have a BBQ grill pan frying steaks inside on the stove works great too! The cast iron allows the steaks to stay moist and full of flavor while still adding a bit of the barbecue flavor from the grill.
While in Punta Gorda, Florida this winter we visited Bella Balsamic & The Pressed Olive. I have fallen in love with flavored oils and vinegar. If you have a chance, stop by their shop as it is a destination in itself. If not, ordering from them online is a good alternative.

I chose a couple of sirloin steaks for this meal, but New York strip, Filet Mignon, or a nice Rib-eye works equally well. Just choose your favorite steak. Start out by setting the steaks out on the counter for 30 to 60 minutes to bring to room temperature.

Don’t cook your steak cold. Putting a cold steak straight from the fridge and into a hot pan results in uneven cooking and the loss of the beef’s flavorful juices.

Choosing a flavored extra virgin olive oil, brush both sides of each piece of meat. This Tuscan Herb oil enhanced the steak’s natural flavor to make an outstanding combination.

The only other spice I added was some cracked pepper. You can add salt or any of your own favorite rubs. The oil and pepper were enough for us.

Preheat a large skillet to medium-heat. Add the 1 tablespoon butter and the 1 tablespoon olive oil. Add the steaks to the hot pan and cook 2 minutes on the first side, or until they are seared a nice, deep brown. Turn the steaks over and turn heat to medium-low and cook for 2 1/2 minutes more, or until the steaks become browned on the bottom.

Your steaks will be medium rare at this point. Add a little more cooking time if you prefer your steak more well-done. Remove the steaks to the cutting board and let them rest 5 to 10 minutes before serving.

By using a very hot skillet, you’ll be able to sear the steak nicely without overcooking the meat – thus preserving many of its natural heat sensitive nutrients.

While the steaks are warming to room temperature slice up onions and mushrooms. Toss with 1 to 2 tablespoons extra-virgin olive oil and salt and pepper.

In a separate skillet, sear and caramelize the onion mixture while the steaks are cooking.
As you bring these hot, sizzling steaks into the house your family will come running! Bon Appetite’ and Happy Cooking!

~Catherine

Panfried Steak

Prep Time: 60 minutes

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Panfried Steak

Whether you use a BBQ grill or cook on the stove-top this pan-frying method of cooking steaks will become a favorite from the start. Using the cast iron skillet sears in the flavors, juices, and nutrients making for an outstanding main dish!

Ingredients

Two 8-ounce rib eye steaks, new york strip or sirloin, trimmed of excess fat
freshly ground black pepper
2-3 tablespoons extra-virgin olive oil*, divided
2 tablespoon salted butter
1 teaspoon kosher salt, optional
8 ounces sliced mushrooms
1 onion, sliced

Directions

Remove steak from refrigerator 30 to 60 minutes before cooking (see note below.) Brush each side of steak with olive oil. Sprinkle with pepper, salt optional.
While steak is warming to room temperature, slice mushrooms and onion. Coat with 1 tablespoon olive oil, sprinkle with salt and pepper. Set aside.
Preheat a large cast-iron skillet to medium-heat. Add the 1 tablespoon butter and 1 tablespoon olive oil. Add the steaks to the hot pan and cook 2 minutes on the first side, or until they are seared a nice, deep brown. Turn the steaks over and turn heat to medium-low and cook for 2 1/2 minutes more, or until the steaks become browned on the bottom. Your steaks will be medium rare at this point. Add a little more cooking time if you prefer your steak more well-done. Remove the steaks to the cutting board and let them rest 5 to 10 minutes before serving.
While steaks are cooking add 1 tablespoon butter and 1 tablespoon olive oil to second skillet. Add onion/mushroom mixture. Cook until nicely browned and caramelized.
Serve steaks with onion/mushrooms on the side.

Notes

NOTE *To make this recipe dairy-free, leave out the butter and use all olive oil instead.

*Cooking a steak at room temperature will allow for it to cook more evenly and quickly.

*You'll get a better result in pan-frying your steaks if you avoid using a nonstick skillet. The steaks will brown more nicely and hold a better texture if you opt for a stainless steel or cast-iron skillet.

* When cooking the steak, use tongs instead of a knife or fork to turn the meat. By using tongs, you prevent puncturing the meat and thus losing valuable and flavorful juices.

**Flavored Olive Oil - I use Tuscan Herb olive oil for grilling steaks. There are many flavors to choose from. The flavored oil really enhances the overall flavor of the steak.

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Roast Pork with Onions and Apples

Posted on April 22, 2013 | 4 Comments

When I drive into town I always pass this little building with a big black smoker sitting next to it. Often times the air is filled with a smokey BBQ smell and the sign says “BBQ PORK BUTT”. I don’t know about you, but pork butt just doesn’t sound very appealing to me. After my friend Ginger told me about a delicious pork butt she made, I had to say “exactly what is pork butt?” Turns out we had to Google it to get the facts. Pork butt, also known as Boston butt is a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. Smoked Boston butt, which is then pulled from the bone and served with or in a spicy sauce is what is commonly referred to in the American Deep South as Barbecue.

Oh! Pork shoulder roast, that I am familiar with. Next trip to the market I had pork on my mind. The butt or shoulder roast usually comes in a 10 lb. chunk or more. Since this is waaaay too much meat for us at one cooking, I cut this in half and put 5 lbs. in the freezer for another day.

My sous chef dish-washing mom really likes apples with pork. I started out with apples of a couple different varieties. Any apple will work in this recipe but Fuji, Granny Smith, Gala or a Pink Lady will give you exceptional flavor.

I had a bag of pearl onions on hand so I used them. You can use what you have on hand, white or yellow or pearly! The pearl onions are cooked for a couple of minutes in boiling water to get the skins to slide off easily.

I am not fond of browning meat on the stove-top when I can give it a good turn on the BBQ grill. I get a beautiful result with the added benefit of a bit of natural smokey flavoring.

From the grill I placed the meat in my crock pot. I mixed up orange juice, pineapple juice, beef stock, brown sugar, minced garlic and salt and pepper. Along with the apples and onions I poured this over the meat, covered it and cooked it on HIGH for 2 hours. At the end of 2 hours I turned it to LOW and continued to let it cook for the rest of the day, about 5 hours.

The fragrance that filled the house was amazing. First time the Chief walked through mid-afternoon he said, “Wow, what are you cooking? That smells incredible!” Later in the afternoon my sous chef dish-washing mom came to see what all the excitement was about in the kitchen. By then I had pulled the pork from the crock pot and it practically shredded apart in my hands.

I did have a little trouble at this point. Shred some, eat some, shred some, nibble a bit, shred some, …. you get the point. I couldn’t keep this stuff out of my mouth! Oh my gosh this is good!

I decided on wild rice to go along with the pork. I browned some lovely fresh pecans, added in the wild rice, chicken stock, and set it to simmering.

While the rice and a dish of Brussels Sprouts Au Gratin were cooking, I took the liquid containing the cooked apples and onions and drained off the grease that had cooked out of the meat. Then I placed it in a saucepan, cooking it over medium heat to reduce and thicken it. Just before dinner was ready I added a bit of cornstarch to thicken it to a gravy consistency, albeit a chunky gravy/sauce because of the cooked apples and onions.

I served the sauce over the meat. I can barely finish writing this post because my mouth is watering for a taste of this luscious meal again! Pork butt is a relatively inexpensive cut of meat and one large roast will serve a crowd!

Bon Appétit! Or as we say down south, “Ya’ll come and get it!”

“I come from a family where gravy is considered a beverage.” Erma Bombeck

Happy Cooking! Catherine!
P.S. Skip to the bottom of the recipe for a bonus picture!

Roast Pork with Onions and Apples

Prep Time: 25 minutes

Cook Time: 7 hours

Roast Pork with Onions and Apples

Feed the family or feed a crowd, pulled pork is a pleaser!

Ingredients

Pork butt roast
Salt and Pepper to taste
1 1/2 cups pineapple juice
1/2 cup orange juice
1 cup beef stock
1/3 cup brown sugar
3 whole apples, cored and cut into wedges
1 bag pearl onions, peeled, or 3 medium onions, sliced
2 teaspoon minced garlic
corn starch for thickening, as needed

Directions

Heat BBQ grill on high for 10 minutes. Turn down to medium heat.
Salt and pepper roast and place on BBQ grill. Brown on each side for 5 to 7 minutes (20 minutes total). Remove from grill and place in BBQ crock pot.
While meat is on the grill, slice apples and peel onions. Add to juice, stock, sugar, and minced garlic. Mix well. Pour meat in the crock pot.
Cook on HIGH for 2 hours. Turn heat to LOW and continue cooking for 4 to 5 hours.
When the meat is done, remove roast from crock pot and shred. Cover with foil and set aside.
Take the liquid containing the cooked apples and onions and drain off the grease that had cooked out of the meat.
Placed the liquid in a saucepan, cooking it over medium heat to reduce and thicken it.
If needed add cornstarch into 1/4 cup cold water.
Just before serving add a bit of cornstarch to thicken it to a gravy consistency, albeit a chunky gravy/sauce because of the cooked apples and onions.
Serve sauce over pulled pork.

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My brother John and his wife Jeanne are masters at creating a BBQ Pulled Pork that melts in your mouth. While I was writing this blog post he sent this picture he had just taken of the grill! Thanks for sharing John!