Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts

Tuesday, July 29, 2014

Homemade Lard


Lard.  It is what we use in our home when we need a solid fat.  I also use grass fed butter or coconut oil.  It depends on the recipe and what flavor profile I am trying to achieve.  Lard is pretty flavorless when used in baked goods.  It makes the best buttermilk biscuits.  Really--it does! 

There are two types of pork fat you can use to make the lard: the back fat and the leaf fat.  You will need to talk to your local butcher to see which one he access to.  I have used both.  Leaf fat is sought after because of its prized performance in baked goods and little-to-no flavor.   I buy mine through a local catering business that resources local farm produce, dairy and vegetables.  He offers a CSA and has been able to get pretty much anything I want--including this pork fat.  I am hoping to get some ducks in the Fall to render duck fat.  Oh, the fun I will have with that tasty ingredient.

Rendering your own lard is not hard.  There are several methods that you can use to obtain the lard.  I have read that there is a process of using a crock pot and the other is to slow cook it in your stove.  I like the method of using a pot on the stove top.  I am in the kitchen usually and I do other things while the fat is rendering.  This works for me.


If you enjoy pork rinds then you will LOVE the cracklings that are left over after all of the fat has been rendered.  These little crispy pork tidbits are the perfect snack.  You can add them to salads too or make some cornbread with crackling pieces.   

A few things to be mindful of when making the lard.  It will burn if you set your heat too high.  I like the slow approach of keeping my heat set to about 4 on my stove and watching it slowly turn into lard.  You want the heat high enough to be doing its job but not high enough that you will burn what is in the pot.  The cracklings are basically cooking in their own fat but if it gets brown or starts to burn it will change the color and the flavor of the lard.   

My lard comes in strips.  I separate the lard into the portions that I want to use to make a batch and freeze the rest.  To use, I thaw the lard and follow the directions below.
I used a dish cloth with a rubber band to strain my lard.  This is my go to system for anything I have to strain.  I don't always have cheesecloth around and this works just fine for me.  I will remove the lard several times from the pot.  I don't let it all sit in the pot.  This will allow you to work in small batches and also prevent you from ruining an entire batch if something goes wrong.

The lard will be this beautiful yellow when hot and in liquid form.  It turns snow white when solid. The lard is very durable.  Some say that it does not need to be refrigerated.  I won't be telling you that.  I do refrigerate mine because I live in a very humid area and I don't want to risk anything spoiling my little pot of liquid gold (even though it would be a solid).   It has been recommended to me that in the refrigerator it is good for 3 months and in the freezer for one year.  By all means, when in doubt, do your own research.

Here is my recipe for the best gluten free biscuits (use this lard):  BISCUITS.


Homemade Lard
Makes about 3 cups (give or take)

2.5 pound of pork fat, preferably leaf fat

1.  Cut your pork fat strips into small cubes.  Mine were about 1/2 inch by 1/2 inch.  (see picture above).

2.  In a large stock pot add pork fat cubes.  Turn heat to medium on your stove top.  Mine is electric and I use 4 or 5.  Gas would be set at a low to medium flame.

3.  Stir pork cubes occasionally to prevent them from sticking to bottom of your pot and to rotate the cubes in the pot.  After a few minutes you will start to see a small amount of rendered lard on the bottom.  After 30 minutes you should have a few inches.

4.  While the fat is rendering, prepare a glass jar with a piece of cheesecloth or thin cloth.   See picture above.  You will strain the lard often.  The lard takes anywhere from 1 to 2 hours to render completely.  I find the last little bit of time is the hardest because the cracklings are almost done and the fear of burning everything is high.  This is why you want to strain the lard off of the cracklings often.

5.  Once everything is rendered the lard needs to cool.  As it cools the yellow liquid changes to a solid of pure white.  Store in the refrigerator.

6.  I put my cracklings in paper-towel lined basket and sprinkle them with salt.  We eat them like candy or maybe it's pork fat popcorn.  LOL



 Written by Sherron Watson

Monday, May 19, 2014

Baby Back Ribs


There are times I find myself believing that I must live under a rock.  I have my ways when it comes to food preparation.  I think my husband would call it "tunnel vision" or my sister might say I am wearing horse "blinders".

Oh, this is not only in my methods of cooking but in my life too.

I am they type of person that could eat the same thing for breakfast every single day.  I order the same plate of food from all of the same restaurants that I visit.   I wear the same colors every day: black and white.

I find myself happy with simple things.  It makes my life easy to have set things in motion.

BUT....

Every once in a while I go all "rogue" and switch things up.  It keeps my family on their toes and adds excitement to my rather simple life.  I wear color.  I order something different while out eating.  I break out in song.  <---I do that a lot!  It just makes me happy.  This one time I took the kids to have yogurt. The TV was playing Little Mermaid and it was at the point in the movie where Ursula was stealing Arial's voice---ahhh ah ahhhhhhhh, ah a ahhhhhhh--and to the surprise of my kids, I totally started singing it out loud. I burst out in song.

Speechless is a good way to describe my son's face.  It was awesome!  Mommy moment #45,677,788.

What does this have to do with ribs you ask?

I have been making baby back ribs for over 25 years. During this time I have used the same method that I learned early in my cooking experience.  My Mom always made them this way and so did my grandparents.  The thought never occurred to me that maybe there were other ways to make ribs and have them turn out falling-off-the-bone good!

Until a few weeks back, that is.

Oh and don't get me started on using rubs.  Another "something" I never use, until last week.

I tell you I am moving out from under this rock and living more! 




These ribs are tender, tasty and totally worth waiting for.  Baking them in the oven on low heat for 2.5 hours is well worth the wait to sink your teeth into a little slice of meaty paradise.

I have only used the rub that I am sharing here today but I am pretty sure that any rub that you use will turn out amazing because the tenderness is coming from slow cooking the ribs.  I have included as an option BBQ sauce--but you don't need it!  The rub and the meat are delicious together.  Only use the BBQ sauce if you want that messy-finger experience.

Let me know what you think.

ENJOY!

Baby Back Ribs

2#'s of baby back ribs
1/4 cup of rub, recipe below
BBQ Sauce, optional

1. Preheat oven to 300 degrees.  Set aside your baking dish.  I used an old stone oven-proof bowl that I found at a thrift store a few years back.  It has a lid.  I would recommend a dutch oven or a heavy duty baking dish covered in foil too.

2.  In a small bowl combine the ingredients for the rub or use your own rub.

3.  Cut the ribs apart tying to leave enough meat on each bone.  Press each rib into the rub.  Your ribs will look pretty thick with rub and this is okay.  See picture above.

4.   Add all of the ribs to your cooking dish.  Cover with a lid or foil.

5.  Bake for 2.5 hours.

NOTE:  If you wish to add the BBQ sauce to the finish ribs, then drain off all liquid.  Brush with BBQ sauce and spread ribs on a cookie sheet.  Broil for a few minutes in the oven or add them to a hot grill.


Rib Rub
Makes a little over 1/4 cup

1/4 brown sugar
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon sea salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon of black pepper

1.  Combine rub in small bowl.

2.  Store in air tight container for future use.

Written by Sherron Watson


Friday, November 2, 2012

Slow Oven Baked Ribs




Ribs are one of our favorite dinners to eat all year round.

I usually make our ribs on the BBQ grill outside.  Now that the weather is getting cooler and I don't really want to be heading outside,  I decided to make this batch inside.

I bought 3-4 pounds of ribs, coated them with sauce and prepared to let them cook for a few hours.

They turned out delicious!

The meat was tender and falling off of the bone.

I used my homemade BBQ sauce but you can easily choose your favorite brand.

ENJOY!

Recipe: Slow Oven Baked Ribs

3-4 pounds of pork ribs
1-2 cups of BBQ sauce (recipe below)


Preheat oven to 300 degrees.

Toss ribs and sauce together.

Place in a baking pan, cover with foil.

Allow ribs to cook for 3 to 4 hours.

If you would like to have a "grilled" look, then uncover ribs and broil for a few minutes, turn and broil again on the other side.  I personally like the bit of charred flavor that is added to the ribs by broiling them for a few minutes.

Brush with more BBQ sauce or eat them as is.


Recipe:  Homemade BBQ Sauce


Makes 3 cups of sauce, after simmering for an hour

1.5 cups of ketchup
1/2 cup of tomato sauce
1 cup of red wine vinegar
1/4 cup of Worcestershire sauce
1/4 cup of soy sauce
1/4 cup of honey
1/4 cup of packed brown sugar
2 tablespoons mustard powder
1 tablespoon chili powder
1/4 cup finely chopped onion
2 cloves of minced garlic
2 tablespoons olive oil
3 tablespoons hot sauce
1/8-1/4 teaspoon of liquid smoke (start with less and add more based on your taste)


Combine all of the above ingredients into a medium size pot.  Turn heat to medium high and bring sauce to almost a boil, bubbles around edges.  Reduce heat to medium low and let simmer for an hour, stirring occasionally.

You will start to notice your sauce getting deeper in color, thicker and reducing.  This is what you want.

Sauce is good up to 2 weeks.


    















Thursday, September 6, 2012

BBQ Pulled Pork Sandwich



What is not to love about BBQ pork sandwiches?

I always find room in our summer schedule to make this at least once.  

WHY?

Two reasons.

First, it is a great way to use up my extra BBQ sauce that I had made for something else like BBQ chicken legs or ribs.

Secondly, it feeds a crowd.  Our summers are busy and we find ourselves with friends and family over on the weekends.

The last thing I want to do is spend my time in the kitchen when I have my family in town.  I would rather be shopping, talking, laughing and playing games.

I add the pork and the BBQ sauce to the crockpot, set the temperature and I am set for the day or a few hours. 

Easy, simple and always a crowd pleaser.


Along with making the pork and coleslaw, I made some gluten free flat bread for those of us that are trying to stay wheat free.

I used a cookie cutter to cut them into the shape of a bun.  The bread held up remarkably well despite the juices from both the coleslaw and pulled pork. I was impressed.

  

Wether you use gluten free bread or regular buns, coleslaw or no slaw, eat one or two, serve for dinner or lunch…this meal is easy, simple and always makes great left overs.


Recipe:  BBQ Pulled Pork Sandwich
makes 6-8 very full sandwiches

2 pound pork roast
1 cup of BBQ sauce, I use my homemade version (recipe below)
8 buns
coleslaw, optional

BBQ Sauce:

Makes 3 cups of sauce, after simmering for an hour

1.5 cups of ketchup
1/2 cup of tomato sauce
1 cup of red wine vinegar
1/4 cup of Worcestershire sauce
1/4 cup of soy sauce
1/4 cup of honey
1/4 cup of packed brown sugar
2 tablespoons mustard powder
1 tablespoon chili powder
1/4 cup finely chopped onion
2 cloves of minced garlic
2 tablespoons olive oil
3 tablespoons hot sauce
1/8-1/4 teaspoon of liquid smoke (start with less and add more based on your taste)

Combine all of the above ingredients into a medium size pot.  Turn heat to medium high and bring sauce to almost a boil, bubbles around edges.  Reduce heat to medium low and let simmer for an hour, stirring occasionally. 

You will start to notice your sauce getting deeper in color, thicker and reducing.  This is what you want.


NOTE:  I use two cups for BBQ chicken legs or ribs and save 1 cup aside to make this recipe a few weeks down the road.  

In a crockpot, add your 1 cup of sauce and pork roast.

Set temperature to high and let cook for 3-4 hours. If you wish to cook this on low you can, it will take 8-10 hours.

When  the meat is done, meat will PULL apart easily.  Continue to pull pork apart into bite size pieces and mix into the sauce so that every piece is covered.

Serve pork immediately or refrigerate for later use.

We add coleslaw to our sandwiches and the recipe can be found here.




Wednesday, August 8, 2012

Pork Chops, Potatoes and Gravy


I love a meal that is prepared and baked all at once.  Pork chops, gravy and potatoes are a sure way to bring your family running to the table when they hear the call for dinner.



Recipe: Pork Chops, Gravy and Potatoes

Serves: 4
Prep time: 30 minutes
Cook Time: 2 hours

4 thick boneless pork chops
1 egg
2 T. milk
1/2 cup of flour ( I use almond meal and brown rice flour, 1/4 cups of each--for gluten free option)
salt/pepper
2 T. oil, for frying pork chops

1 medium onion, sliced
1 cup of mushrooms, sliced
2 T. olive oil to saute

5 Yukon gold potatoes, sliced

1 stick of butter
1/4 cup of flour (you can use white or brown rice flour or potato starch--for gluten free option)
1 cup of milk
1 cup of heavy cream
1 pkg. of Lipton onion soup

Preheat oven to 350 F.

1. Heat oil in saucepan. Combine egg and milk, beat together. Combine flour, salt and pepper. Stir well. Take each pork chop and dip in milk bowl, then dip on both sides in the flour bowl. Add pork chop to hot oil and cook until golden brown on each side. Remove to a dutch oven style baking dish.
2. Slice potatoes 1/4 inch thick and set aside.

3. In a medium pan, melt butter. Stir in flour. Add milk and cream. Once sauce is thick, stir in onion soup mix. Remove from heat.

4. To saute onions and mushrooms, add 2 T. oil to pan and saute together until onions are soft.

5. You will layer your dutch oven like this: pork chops, sauteed onions and mushrooms, onion gravy and top with the sliced potatoes.

6. Cover and bake for 1.5 hours.

















Wednesday, November 30, 2011

Simple Gyoza's (dumplings)












When Cory and I were first married we were young and trying to find our way in this life.  We were not sure what to do for careers but we knew that we needed to go to college.  Being young and having to support ourselves in school we did what we thought was best: we joined the Air Force.  We did this for two reasons: school and to travel.

Well, Cory got to travel.  He was gone for 2 of the 4 years while I got to see Texas.  He did get his education after we full-filled our commitment.  We were so grateful for our time spent in the military and that he was able to serve our country.  He was in the Gulf War for 9 months.   During our time in the military, we met lots of wonderful families and friends.

One of the couples we became friends with, had just returned from Japan.  This young man returned with his Japanese wife to a foreign country and she spoke very little English.  We immediately became friends because my husband speaks Japanese.  He lived there as a child and served a mission there for two years.


When we first met, you could see the loneliness in her eyes and when Cory greeted her in Japanese she immediately got this beautiful smile….she found some friends.  Of course, I do not speak Japanese, outside of the few phrases I have learned over the years.

Our two families spent a lot of time together.  In the course of our friendship, we cooked together.  It was something that we both loved to do and also something that did not require us to know the other's language.  I could watch and learn and I did.

When she showed us how to make the gyozas…we were in love.  Cory was taken back to his time in Japan…the smells were delicious in the air.  He said he could close his eyes and feel as though he was in a home in Japan.  This was a special moment for him.

I could not believe how much work it was to make the gyoza's and together we knocked them out quite fast.  From that short friendship and moment in our lives, this recipe has been made thousands of times.  In 25 years I  make this recipe at least 4 or 5 times a year and each time I make the recipe I prepare about 200-250 unless I am hosting a party and then the number turns into 400-500.  Yes, it's crazy but the smile on my guest faces when they taste them…it's worth it!


Over the years my recipe has changed.  Primarily because I could not always get the "original" ingredients.  I am finding myself in this situation now.  I have been wanting to make these and share them with you for almost 6 months but I have had one problem:  the gyoza wrappers.  I can't find them anywhere in our new location.  It's so maddening!  I can find wonton wrappers and I have resisted this buy for months, until this week.

I tried to order the gyoza's online but they want a fortune for shipping…75.00 to ship 12 packages.  OUCH!  I asked Cory what he wanted for his birthday dinner and this is what he requested.  FINE, I will buy the wonton wrappers and make them work…but I am NOT taking a picture of them and sharing on the blog…RIGHT!!!


SO, here I am with my wonton wrappers, recipe, and pictures.  I finally told myself that it's ok to share because maybe others can't find the wrappers too.  Honestly, they tasted great and I could hardly tell the difference.  To my Japanese friends, please forgive me that I have used another wrapper…but, I could not refuse the request of my hubby for his special meal.

If you would like to see the "real" deal along with beautiful pictures and an original recipe please visit my friend Nami from Just One Cookbook. She is Japanese and has an amazing recipe that you can also check out for Gyoza's.

Over the years we have loved having Japanese students living in our home.  We love this culture and find ourselves having strong feelings and an abundance of love towards the people, the culture and especially, the food.  This always made them smile when I would make gyozas.

This was also the first time that we involved our kids in making the process.  I thought that it was about time for them to understand the labor that went into making something that they loved so much.  It's kind of like catching your dinner and then having to kill, clean and cook it.  Although I did not make them kill the pig for the pork (my neighbor did that).  We had a great time.  I treasure these times with my kids, especially as I know that their time under our roof is limited.  We talked about how, one day, they will look back and remember the times we made gyoza's together and hopefully they will teach their kids and have the same bonding experience.

This recipe is a keeper.  It's work, but if your involve many hands, it becomes fun and memorable.

Recipe:  Gyoza's (simple recipe)

1 pound of ground pork
1 head of cabbage ( I have used Napa and regular green cabbage over the years)
1 onion
lots of minced garlic (3-4T)
1/3 cup soy sauce
2 T. Mirin Sauce

Oil, for cooking
water, for steaming
3-4 packages of Gyoza wrappers (round ones if you can find them)

Dipping Sauce:

soy sauce
vinegar


Your Gyoza wrappers should be set out at room temperature for at least an hour before you start to wrap the gyozas.  If they are cold the wrappers have a tendency to break or tear.  Just my opinion from over the years of making them.

You will want to shred your cabbage very thinly then make sure the pieces are small….do not use a food processor and turn your cabbage into mush.  It should be small pieces.  See pictures below to gage the size.



Finely chop your onion.  Add the onion, garlic, pork, cabbage, Mirin sauce  and soy sauce into one large bowl.  NOTE: I do not measure my ingredients for this recipe.  The soy sauce  is an estimate.  You want your mixture to look like it is coated with soy sauce, a light brown in color.  MIX all of the ingredients well.  I use my hands to do this because I want the pork and cabbage mix to be really combined.


This is the pork that my neighbor gave to us.  I also use ground pork from the butcher.

This really is a team effort.  We try to involve as many people as possible when making these morsels of yumminess.  I have a large bowl for the meat/cabbage mix and then each person gets a spoon, a small bowl of water and a tray.

With your spoon, take a small amount and place in the center of wrapper.  Wet the edges all the way around and fold over one side.  You can real fancy and put tucks into the edges or simply seal the wrapper.  For my immediate family we do not tuck, but for fancy dinners and guest…I tuck!

I have cookie sheets lined with parchment paper and start putting our creations into rows.  Without the parchment paper they will stick to the metal of the cookie sheet and get gooey.


Once your gyoza's are made you can start to cook them.  In the past I have had a large covered electric skillet.  This is the best way to cook them.  You can also steam or boil them.  My family does not like them this way so I don't use either of these cooking styles.

For this dinner I was forced to use two pans because my electric skillet died and I have not replaced it, plus I forgot about that until I was ready to cook them…LOL  Guess whats on my list to buy?

In your pan, put a small amount of oil.  Place your gyoza's and cook about 3 minutes on each side.  We do both sides because we like ours a little bit crispy.  After both sides are cooked, add 1/4 cup of water to each set cooked and place a lid on top.  You want to steam the gyoza's for a few minutes.


I usually set my oven to warm, place an oven proof pan inside, and add my batches until I have enough to feed my family.


I serve the gyoza's with white rice and the dipping sauce.  I like my sauce twangy, so I do a bit more vinegar than most.

Your house will smell wonderful, your friends and family will be stuffed, you will be eyeing the leftovers for tomorrows breakfast ( yes, because they don't make it to lunch) and you will already be planning when to make these again.

Written by Sherron Watson

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