Smoky Pork Steaks

Smoky Pork Steaks

 

2 XL pork steaks

 

Rub:

1 T. smoked salt

1 T. paprika

1 t. cayenne

 

Marinade:

1/2 c. Worcestershire sauce

1 c. Coffee stout

2 T. liquid smoke

1/4 c. dark molasses

 

Coat both sides of pork steaks with rub, then sear in skillet with hot oil until nicely browned on both sides.

 

Place seared pork steaks in baking dish with marinade (steaks should be buried in the marinade).  Cover and bake at 200 degrees for 2 hours. 

 

Baste with your favorite BBQ sauce (or mine!) for final 20 minutes.

 

Suggested accompaniments:  Southern Collard Greens and Fried Sweet Potato Medallions (recipes to follow...)

Granny's Butter Beans

Granny's Butter Beans

1 lb. dry XL Lima Beans

Clean and sort beans.  Place in large pot.  Fill with water to cover, plus about 2" more.  Bring to boil, cover, and soak for 1 hour.

In large stockpot, saute the following until soft and aromatic:

1/2 c. butter

2 carrots, thinly sliced

2 celery stalks, thinly sliced

1 med onion, diced

2 t. garlic, minced

1 t. black pepper

2 bay leaves

 

Process in food processor until very finely diced OR until pureed.  Either option works well. Return to stockpot.

Add:

8 c. stock (any combination of chicken and vegetable)

2 cubes bouillon OR 2 t. base

1 1/2 lbs. smoked ham hocks

1 1/2 lbs. bone-in country ham

Simmer for 1 - 1 1/2 hours.  Remove ham hocks.  (I save mine for a secondary use.)  Remove country ham, shred and return to broth.

 

Drain soaked beans and add to broth.  Simmer for an additional 2-4 hours, covered.  If you prefer a thicker broth, simmer uncovered for the last hour to allow broth to reduce.

Cornbread Everybody Likes

This, my friends, is the most moistest cornbread in the history of modern man.  The simple superlative allowed by English grammar simply does not sufficiently describe this deliciously-sweet cornbread.   Thanks to my friend, Maggie, for sharing this recipe.

 

Cornbread Everybody Likes

2 boxes Jiffy cornbread mix

5 eggs

16 oz. sour cream

1 c. oil

2 t. salt

8 oz. can creamed corn

 

Mix all ingredients until just blended.  Bake in a 9x13 pan at 350 degrees for about 30-40 minutes...until golden brown, sides pull away from the pan, and inserted toothpick comes out relatively clean.

 

This bread is excellent warm or cold...with or without butter.  But be warned: It Is Addictive!

Creole Shrimp N Grits

Creole Shrimp N Grits

In a 12" deep skillet, bring to a boil:
2 c. heavy cream
2 c. water
3 chicken bouillon cubes

Gradually add and whisk in:
1 c. instant grits

Cover and simmer for 10 minutes, whisking 3-4 times throughout.

Stir in:
1 1/2 c. shredded Dubliner cheese

Remove from heat and set aside.

Bake or fry until crisp:
2 lbs. hardwood smoked bacon

In frying pan, saute until soft and slightly browned:
2-3 T. bacon grease
2-3 T. grapeseed oil
1/2 c each - red, yellow, orange peppers, thinly sliced
2 c. shitake mushrooms - sliced

Blend in:
3-4 T. Cajun Seasoning (I use Luzianne)

Stir in:
2 c. heavy cream

Simmer until reduced by about half.

Add 2 lbs. of raw, peeled, deveined, extra large Shrimp, and cook for about 3-5 minutes, until shrimp turn pink.

Just before serving, add 2 lbs. of crumbled bacon. 

Spoon warm grits onto plate, then drown with Creamy Creole Shrimp mixture. 

Excellent with a side of Cornbread Everybody Loves!

Lori's Turkey Gravy

Lori's Turkey Gravy
 

Melt in saucepan on Med-High heat:

1 c. butter

Whisk in:

1/2 c. flour

Whisk in:

2 c. turkey pan juices

2 c. water

The more herbs and spices in your pan juices, the more complex and flavorful your gravy will be.  If your turkey has been roasted without these, you may need to add them (rosemary, thyme, oregano, parsley, garlic, etc.)

Another way to add depth to the flavor (if needed) is to add a couple of tablespoons of broth base.  Turkey, chicken, and vegetable broth all work well.

Herbed Turkey Rub

Herbed Turkey Rub

1/2 c. coarse sea salt

1/2 c. brown sugar

1/4 c. minced garlic

2 T. tarragon

2 T. oregano

2 T. parsley

2 T. dill

2 T. rosemary

Combine all ingredients in small bowl.  Rinse turkey, pat dry, rub with herb mix inside and out before baking.

Quickest "Homemade" Salsa EVER

This salsa has a nice little kick to it and can be thrown together in about 5 minutes...or less.

Quickest "Homemade" Salsa EVER

 

(1) 15 oz. can Rotel, drained of excess liquid
(1) 7 oz can LaPreferida Chipotle Sauce HOT
Cilantro - 1 small handful of fresh leaves

Combine all three ingredients in a small bowl and serve! 

Optional: if you prefer thin salsa to chunky, thrown ingredients in your food processor for 3-5 pulses before serving.

Really good.  Really spicy.  REALLY easy.

Brown Sugar Coffee Cake

Brown Sugar Coffee Cake

Mix Together:
2 1/2 c. flour
1 c. brown sugar
3/4 c. sugar
2 t. cinnamon
3/4 c. oil

Remove and set aside 3/4 c. of mixture for streusel topping.

Add to remaining dry mixture:
1 c. buttermilk
1 egg
1 t. baking powder
1 t. baking soda

Stir until just blended.  Pour into buttered springform pan and sprinkle with streusel.

Bake at 350 degrees for 35-40 minutes, until browned and almost set.

Remove cake from oven, brush top with 1/2 c. melted butter.  Sprinkle with cinnamon-sugar:
1/4 c. sugar
2 t. cinnamon

Return to oven for another 6-10 minutes.

Let cake sit for 15-20 minutes before serving.

Carmelized Pear Sweet Potato Crunch

Caramelized Pear Sweet Potato Crunch

Layer the following in a large baking pan (about 9x13) 

Layer 1 - whip together in mixing bowl: 
8-10 lg sweet potatoes, baked until soft, cooled, and skinned
3/4 c. butter, melted
1 c. heavy cream
1 t. salt

Layer 2 - saute in skillet until soft:
5 bosc pears, sliced
1/4 c. butter
2 T. cinnamon-sugar mixture

Layer 3 - bring to a boil for 2-3 minutes:
1 c. butter
1 c. brown sugar

Layer 4 - mix together and sprinkle evenly over top
2 c. pecans, crushed
12 oz. box vanilla wafers, crushed
1 c. oats
2 T. flour
1 c. melted butter

Bake at 350 degrees for 35-40 minutes.  

Evangeline's Bistro

If you have a hankering for Creole, head down to Evangeline's Bistro in the CWE.  The entire menu was enticing, but I limited my taste testing to crab cakes, crawfish etouffee, and bread pudding.  I was not disappointed with any of my choices and would return in a heartbeat!  Check it out.

 

 

 

Creamed Rice

When I get takeout from the local Thai restaurants, they always include a side of sticky rice that I rarely use in my curry.  On days when I'm less worried about my caloric intake - usually lonely winter days! - I eat my "leftover" rice for dessert.

Creamed Rice

3 T. butter

1/2 c. heavy cream

1 T. brown sugar

3/4 c. sticky rice

Bring butter and cream to a boil in a small saucepan.  Stir in brown sugar.  When dissolved, add in sticky rice and heat until slightly thickened. 

Quick and easy!

Fresh-Squeezed Lemonade

Fresh-Squeezed Lemonade

7 quarts water (28 c.)

9 c. sugar

6 c. lemon juice

Boil water and sugar until sugar is dissolved.  Remove from heat, add lemon juice.  Chill...or FREEZE for lemonade slushy. 

Makes a little more than 2 gallons.

10 large lemons produce about 2 c. of lemon juice.  I used 3 c. of fresh-squeezed and 3 c. of bottled REAL Lemon Juice. 

This is a hearty-tasting lemonade so that when poured over ice and diluted, it maintains its flavor.  My boys used to sell this on the street corner and it was always a big hit!  Yes...folks stopped because they were CUTE.  They CAME BACK because the lemonade was superb!