After the last blog about cooking ideas for winter time, I have had more things suggested by Mary Lynn. These are things she does. This past week she bought a Boston Butt, she put it into a large crock pot and using the recipe that follows made an unbelievable bunch of meals. We used to use our Award Winning Apple Butter Bar B Que Sauce but we don’t have anymore and we don’t have a store to make more, so she invented a substitute and with that in fold her next step was to try it out in:
Sweet Apple Annie’s Pork Roast: Ingredients: 4-6 lb pork rump roast. 1 pint apple butter. 1 cup your favorite Bar-B-Que sauce (preferably one not too sweet). 1 cup (8 oz.) dried apples. 1 quart Apple Juice or Apple Cider. 1 qt ham broth (if unavailable use chicken broth, from your grocery store). 4-6 potatoes (red or golden with skin on). Mix all ingredients except roast and potatoes in a large crock pot. Brown pork roast on all sides in hot oil (be careful, Mary Lynn burnt herself doing this). Place roast into crock pot. Add as many potatoes as will fit. They can be cut in half if needed. Cook on high for 6 hours. Then cook on low for an extra 2-3 hours. You will smell the aroma when it is done. The broth is a sweet tasting soup. Do not waste this. Note: buy another roast that will fill your crock pot and reuse the broth.
Second day: Take remaining roast and pull apart using forks. Add extra Bar-B-Que sauce and serve on very good buns or rolls. Mary Lynn used Weber BBQ Sauce (the grill company). It was great! If there are any apples left, put a few on each sandwich. Now you have awesome tasting pulled pork sandwiches like you find in the best restaurants. Believe me when I say that this is so worth the effort. The first meal with the pork roast and potatoes with the sauce over the top is fantastic. But the Bar-B-Que pulled pork sandwiches is to die for. They are some of the best I have ever eaten. Coming from a person that has lived in a state were BBQ is spelled PIG, that is a big statement. I know that many believe that brisket is the only way to go, and it is really good, but pulled pork sandwiches with sauce severed with a dill pickle is just a little side of Heaven.
If you have some Cole Slaw to go with the sandwich and pickle try adding on top of the sandwich. It is really good.
(My own personal note. I am what many consider a “Hot Head”. That is someone who loves hot spicy food, the hotter the better. When I get a really good Bar-B-Que sandwich I always add hot sauce. I just do it to make it spicy hot. I use Tabasco Sauce if nothing else is available. But I prefer Texas Pete or Louisiana Hot Sauce. Those two are made with no or little salt. Tabasco is made in salt, and the extra salt on the sandwiches is not needed or wanted. So I like unsalted sauce the best. Try both types and you will see the difference. The choice is always up to you.)
Wow, what a one to start with! I will have to come up with a few more extra special ones to keep up with that one.
How about a fish recipe with a fruit salsa topping. It is out of this world.
Grilled Fish with Pineapple Salsa: Select some rather large fish fillets, usually Tilapia or Swordfish works best. Tilapia being the least expensive and usually the easiest to find. Preheat broiler or grill if you are setup to grill fish on yours. Line a baking sheet with foil. Brush 2 tablespoons olive oil (or Canola if you prefer) on both sides of fillets. Arrange fish on a foil-lined baking sheet and broil until fish is just cooked through, about 6 minutes. Transfer fish to serving plates and top with Pineapple salsa. Warm the salsa if you prefer, it doesn’t change the taste. The recipe for Pineapple Salsa and most any salsa that I talk about is found on my other blog site www.canusalsa.com and the link for this salsa is found at www.http://canusalsa.com/2014/10/09/hola-fruit-salsa-ole/ .
Now for something made with beef for those beef lovers out there. What could be better for cold days and nights than Beef Stew. But not just beef stew we are talking about BEEF STEW that will make your family and friends yelling for more.
Souped-Up Beef Stew: 2-3 pounds beef chuck or beef roast cut into cubes. 1 tablespoon olive oil (or Canola or other vegetable oil). 4-6 small potatoes (Red or Golden is best) cut into halves with the skin on. 2 cloves of Garlic peeled and crushed. 2 Carrots cut into small pieces (or use small Carrots like from a veggie tray). 2 Onions sliced into sections. 1 can green beans. 2 stalks of celery, diced. 3 Green Onions, diced finely with just a little green tops. 1 Bell Pepper seeded and chopped. 2 fresh tomatoes, peeled and diced (or a can of diced tomatoes). 2 cups beef stock (from grocers shelf). 2 tablespoons tomato paste. 1 teaspoon Ground Cumin Powder (my favorite flavor to make it taste really South-Western). 1 teaspoon hot chili powder (there is a difference). 1/4 cup Red Wine. Brown meat in a frying pan til brown on all sides. Place in a large crock pot. Put pan back on stove and add heat til you hear or see the sizzle. Carefully add 1/4 cup Red Wine and scrape the bottom till all the particles are free, add this to the crock pot. In a Cuisinart or blender add onions and peppers and tomatoes. Give this a rough chop, you don’t want too small of pieces. Add to crock pot. Pour broth and add potatoes and carrots. Add Salt and Fresh Ground Black Pepper to taste. Add other seasoning. Cook on high for 6 or 8 hours (till meat is tender and potatoes are dome). If you really want more heat, chop a couple of Chipolte Peppers and add to the stew at the beginning. This will add more flavor as well as heat.
To add another flavor to your meals try adding Tex-Mex Cornbread. If you have never tried this you are in for a real taste treat. Cornbread is a way of life in the South, it is something that you can find in most restaurants and homes. It is wonderful with most meals, even breakfast. My Grandmother would take cornbread left over from the earlier Supper and slice it down the middle and grill it with butter till it was toasty then served with more butter and syrup. I grew up eating things like that.
Tex-Mex Cornbread: Start by browning then drain 1 pound pork sausage (hot or mild, but hot has the most flavor. Mild gets lost). 8 ounces Monterrey Jack Cheese (or Mixture of Mexican Cheese) shredded. 1 onion that is diced real small. 1 bell pepper (use a jalapeno’ along with the bell for more flavor)that is stemmed and seeded and then diced into small pieces. 3 eggs. 1 stick butter (softened). 1 cup Sour Cream. 1 small can creamed corn. 1 1/2 cups cornmeal. 1/2 cup flour. 1 teaspoon baking soda. 1 teaspoon baking powder. 1 cup buttermilk (it makes a huge difference, but you can use regular milk in its place). Combine dry ingredients in a large bowl. Mix well. Add eggs, butter and milk and other wet ingredients. Mix completely. Add 1/2 cheese and sausage. Mix well. If you have a cast iron skillet use it other wise add to greased pie pans. Pour batter into pans. Now top with crumbled sausage then add cheese to cover. Bake in oven for 30-40 minutes in a preheated 350 degrees oven. Another way to cook is to use muffin tins. Pour batter into greased muffin tins and cook. It might be easier to serve and keep leftovers for breakfast this way. Some people like their corn bread sweet. I absolutely do not, and I think I am speaking for most Southerners. If you do prefer it that way add 2 tablespoons of sugar to the dry ingredients.
Mary Lynn made this last night, she had to substitute a few things due to none of what was listed. It still tasted great. One large chunk made a meal!!!
You have heard this before but just when I get going it is time to stop. Well if you like this blog and would like more ideas about making thing you buy in the store, let me know and I will do a whole blog about these type of items. Remember when you get closed in with winter weather you can still make great things in your kitchen.
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