Magic Garlic, Paprika, Cumin and Curry Powder Vinegar Paste for Pork Shoulder

Today we are going to take a look at a terrific paste for cooking pork shoulder based around garlic, paprika, cumin and curry powder that is a fusion of a number of different marinades I have used over the years. This one is perfect for a pulled pork that you later serve over rice or in tacos or as a sandwich.

Here I cooked it in a clay baker, but the paste could be used for doing pork shoulder in a slow cooker or Dutch Oven.





Paste Ingredients:

1/4 cup apple cider vinegar
1/4 cup canola oil
1 tablespoon black vinegar (if you do not have this you can substitute balsamic)
3 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons cumin
2 tablespoons curry powder
1 tablespoon coriander
1/2 tablespoon cayenne pepper (or to taste)
salt and black pepper to taste

In a bowl combine all of the paste ingredients and stir together until thickened into a paste.

Take the paste and coat a 3-4 pound pork shoulder with it evenly. You can cook after doing this right away, but if possible let sit in the fridge for 1-2 hours.

As always, if clay baking soak your clay baker for 15-20 minutes.

Place the marinaded shoulder in the baker. Add 1/4 cup of chicken broth around it. Add 1 small to medium chopped onion. Finally, pour a tablespoon of soy sauce over it.

Place in a COLD oven if clay baking.

Set the oven to 425 and cook for two hours.

Handling carefully take the baker out after two hours, keeping the oven hot, and remove the shoulder to a platter. Leave all the juices in the bottom of the baker. Using two forks or a fork and a knife pull the pork apart or cut it up coarsely and then put it back in the baker.

Stir it all up thoroughly, top it again and put it back in the oven for another 30 minutes.

After it is done, remove from oven. Stir up again and let sit 10 minutes before serving.

This very flavourful dish is best served, in my opinion, over rice with a squirt of lime and some extra hot sauce. But it also makes excellent taco filling or as the base for pulled pork sandwiches.

Enjoy.

Spicy Ground Pork Stir-Fry w. Garlic, Jalapeno and Mushrooms

Today we are going to take a look at a ground pork stir-fry dish with Asian inspired flavours that goes really well on either rice or with noodles.

This spicy dish is relatively quick and easy to make and is great the next day as well.








Ingredients:

2 lb. ground pork
1/2 cup soy sauce
3/4 cup Asian style hot chilli sauce - Yeo makes one. Alternately you can blend together a Heinz style chili sauce and a sriracha style sauce in whatever
proportion you like spice/flavour wise
1/4 cup water
1/2 - 3/4 lb sliced mushrooms
1 unseeded jalapeno pepper chopped
1 grated carrot
1 celery stalk chopped
4 cloves fresh garlic minced or grated
2 tbsp garlic powder
2 tbsp ground ginger
1 tbsp black vinegar
1 tbsp rice vinegar (if you do not have black vinegar use 2 tbsp of rice vinegar
salt and black pepper to taste

To start in a large, deep saucepan or wok saute the sliced mushrooms in some olive oil over medium-high heat for about 2-3 minutes. Add the ground pork, garlic powder and ground ginger and cook, stirring constantly, until fully browned.

Then add all the other ingredients blending as you go.

Once you have mixed it all together bring the liquid to a boil and then reduce heat and let it gently simmer for around 15-30 minutes or until it is reduced to a level you like.

This is terrific served spooned over rice in bowls. Alternately it goes well (especially as a leftover) tossed into lo mein, ramen or another noodle of your choosing.

Enjoy.

Slow Cooker Pork Roast w. Garlic and Vegetables

Recently we looked at a very easy way to make curried lamb chops in your slow cooker. Today we are going to do a slow cooker pork roast with vegetables that makes a for a great fall or winter meal.

For this recipe you want to use a 4 - 6 lb. boneless pork roast.

Take your roast out 20 minutes before cooking and season it liberally with sea salt, black pepper, garlic powder and herbes-de-Provence (you can substitute dried rosemary for this if you wish).

In a large saucepan heat some olive oil over medium high heat and brown your seasoned roast for a couple of minutes a side.

Place the browned roast in your slow cooker and pour any juices and oil in the pan from the browning over it.

Then surround the roast with the following ingredients:

1 large chopped carrot
2 chopped celery stalks with the leaves
5-6 cloves of garlic, peeled and halved
3-4 small onions or large shallots, halved
1 lb. or so of sliced mushrooms

Once you have added all the vegetables pour in enough vegetable broth to just reach the top of the roast in the cooker.

Cover and cook on low for 8-10 hours.

Once it has finished cooking place the roast on a large platter and surround with the vegetables. Ladle some of the cooking broth over top and let the roast sit 10 minutes before slicing.

Serve with the vegetables and mashed potatoes or a salad.

Enjoy.

 

Spicy Pork Chili w. Mushrooms

Today we are going to take a look at a way I like to make spicy pork chili. I find that ground pork is quite different from ground beef as a chili base and I like to switch it up with the seasonings as well as ditching the beans. A greater emphasis on spice and tomato makes the pork shine.

This is also a terrific dish for fall/winter game days or gatherings.


The recipe uses a couple of specialty ingredients that are worth the effort to track down if you can. The Sazon Goya seasoning blends are great and RO-TEL diced tomatoes and green chilies are meant for dishes like this. I have given substitutes if you can't find them. 

To start, heat some olive oil in a large metal cooking pot or saucepan. Add around 1 lb. of sliced mushrooms and saute over medium-high heat for 3-5 minutes.

Then add 2 lb. of ground pork. As you are browning the pork add the seasoning ingredients blending as you go.

Seasoning Ingredients:

2 tablespoons hot chili powder
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon mustard powder
1 tablespoon soy sauce
sea salt and freshly ground black pepper to taste
1 individual packet of Sazon Goya culantro y achiote seasoning blend (this seasoning blend can be found in many large or Latin American grocers and adds great flavour and colour) or 2 teaspoons ground coriander or 1 teaspoon ground coriander and 1 teaspoon vegeta seasoning
1-2 teaspoons cayenne pepper or to taste

Once you have blended in all the seasonings add the following:

2 - 10 oz. cans of RO-TEL Original Diced Tomatoes and Green Chilies
1 large can  diced tomatoes, (with chili seasonings or with herbs and spices if available) all with the liquid.

If you cannot find RO-TEL use 2 large cans of the other diced tomatoes instead of one and add a teaspoon of diced fresh green chilies.

Once you have blended the tomato in simmer uncovered, stirring occasionally, for at least an hour. It is better to let it simmer for two hours.

Once done serve with sour cream, nachos and shredded Monteray Jack on the side.

Perfect with ice cold beer and friends.

Enjoy.

BBQed Pork Chops with Dijon and Dill Sauce

Today we are going to take a look at making seasoned pork chops on the charcoal BBQ that are served accompanied by a Dijon and dill sauce.

When barbecuing pork chops I like to use bone-in cuts as I find they are less likely to dry out.


While you can make the sauce during cooking, if at all possible it is good to make it a couple of hours prior to cooking.

Sauce Ingredients:

3 tablespoons mayonnaise 
1 tablespoon Dijon mustard
1 teaspoon dill weed
2 or 3 dashes of cayenne pepper or hot sauce (or to taste)
1/2 teaspoon curry powder
salt and black pepper to taste

Mix until thoroughly blended and refrigerate until about half-an-hour before cooking when you should take it out to bring to room temperature. You can, of course, make more of the sauce by using the same ratio of ingredients.

About half-an-hour prior to cooking you should also bring out your chops. I like to season the chops on both sides with Montreal Chicken Spice, a commonly available variation on Montreal Steak Spice. Alternately they are nice seasoned with sea salt, black pepper and garlic powder.

Start your BBQ as normal. I use charcoal and generally use the chimney method to get the chunks going.

Depending on their thickness cook the chops directly over the coals for about 7 to 8 minutes a side. While it is important not to serve pork rare, overcooked pork is very tough. (If in doubt or if you are concerned Health Canada recommends cooking pork to an internal temperature of 160 degrees F.)

After cooking let the chops sit for 3-5 minutes and then top each chop with the sauce. The combination of dill and Dijon goes very nicely with pork.

The chops are nice served with a side salad or some grilled or fresh vegetables and can go with either white or red wine.

Enjoy.

See also: Boneless Leg of Lamb on the Charcoal BBQ

See also: Charcoal BBQ Jerk Style Chicken

Peppercorn Pork Chops with Bacon Sauerkraut

Today we are going to look at an old-school style pork chop dish that is based upon a variety of similar recipes I have seen in cookbooks like Dominion's "Its Mainly Because of the Meat" from 1969. I have taken the best parts of some of these recipes and jazzed them up a bit technique and ingredient wise.

What you get is a great, classic combination of flavours and pork chops that are tender and delicious.

To begin, in a large saucepan cook around six pieces of bacon until done and set aside.

In the same pan use the left over bacon fat (draining some off first if necessary) to saute one large chopped onion seasoned with salt and pepper to taste. Do this over medium-high heat for around 5 minutes. Set the onion aside. 

Season your pork chops with salt and pepper to taste. We made 6 chops which were bone-in. Again in the same pan brown your pork chops in batches for about 2 minutes a side over medium-high heat and set aside when done. If necessary add a little olive or vegetable oil for the browning.

Remove the pan from the heat but do not clean. When the pan has cooled place the now cooked bacon across the bottom of the pan. Cover the bacon with a layer of sauerkraut. The sauerkraut should cover the entire pan. I used a whole bottle. Season the sauerkraut with two teaspoons of mustard powder, 1 teaspoon of cayenne pepper (or more to taste) and then approximately 30 peppercorns evenly distributed throughout.

Place your browned chops evenly on top of the bed of sauerkraut.

Now cover the chops with the sauteed onion.

Pour 2 cups of chicken broth and one cup of a dry white wine into the pan. Bring the liquid to a boil and then reduce heat and simmer, covered, for one hour.

Serve the chops with the onion and bacon sauerkraut atop or on the side. The dish also goes well with either sour cream or Dijon mustard (or both) on the side. I like to have it with noodles as well.

This is a terrific meal, especially this time of year.

 Enjoy.

See also: Diner Style Breaded Pork Chops in Gravy

See also: Slow Cooker Beer and Sauerkraut Sausages

See also: Frenched Pork Rack Roast with Montreal Steak Spice.

Clay Baked Peameal Bacon Roast

Any follower of The Left Chapter's food related posts knows that I am a big fan of making a whole variety of different dishes in a clay baker. Clay bakers are terrific for slow cooking and producing very tender, flavourful mains. They are especially good to use when making chicken. Clay bakers also become more seasoned as you use them over the course of years. 

For a basic introduction to clay baking you can refer to a post I did on a blog that was rolled over into The Left Chapter, The simple art of Clay Baking: Fast, easy & delicious. 

Today is the first of a couple of posts dedicated to using your clay baker in ways that may not immediately spring to mind. 

One dish that cooks really, really well in the clay baker, for example, is a peameal bacon roast.

Peameal bacon roasts, of course, are boneless, wet cured pork loin roasts that have been rolled in cornmeal. Once cooked and sliced they make terrific sandwiches. When done in a clay baker they come out spectacularly moist, and with the use of a simple technique you can also brown the roasts to give the cornmeal topping a very satisfying texture. 

To begin, as always, soak both halves of the clay baker in water for 15-20 minutes. 

Add your pork loin roast into the bottom of the baker and then add 1/4 cup of water. Here we made two roasts at once. 

Put the lid on and place the baker into a COLD oven (you never put a clay baker into a preheated oven, it will crack). Turn the heat to 350 degrees and cook for 75 minutes. 

After 75 minutes remove the lid of the clay baker and turn the heat up to 450 degrees. Let cook, open like this, for another approximately 30 minutes or until the top is nicely browned. (For the record, Health Canada recommends cooking pork until it reaches an internal temperature of at least 160 degrees if you are at all concerned).   

Remove the roast from the oven and then let sit for around 10 minutes prior to slicing. Discard any liquid left in the clay baker. 

Slice to your liking. You will find that the slices are not simply more tender but are also more flavourful then when you do this using the more conventional oven roasted method or when done in a slow cooker. 

Now, of course, the loin slices can be had with eggs, rice and salad, or with whatever you like. But they make amazing sandwiches. 

Sliced, well prepared peameal bacon on a fresh bun with a tomato slice, some red onion and Dijon mustard is a treat that is very hard to beat! 

Enjoy.

See also: Maria's Pork Schnitzel with Oma Philomena's Potato Salad

See also: Jerk Style Pulled Pork Sandwiches with Coleslaw & Jalapenos

Crispy Panko Dijon Pork Schnitzel

In the past we have looked at making traditional schnitzels using breadcrumbs, flour and an egg wash. Today we are going to do a variation on pork schnitzel that uses Dijon mustard and Panko (a Japanese style breadcrumb available at most large supermarkets) to make a dish that is both rich and has a satisfying, crunchy texture.


To begin, you need pieces of pork tenderloin cut very thinly. You can do this yourself or buy "fast fry" boneless cuts at your grocer.

Take your Dijon mustard and mix about 2 tablespoons of it with 1 teaspoon of water. Take your pork pieces and dip them in the Dijon until coated. How much mustard you will ultimately need will depend on the number of pieces you are making, but that is the proportion of mustard to water that you should use.

Meanwhile, in a large bowl mix your Panko together with salt and pepper to taste, as well as other seasonings you like. Italian seasoning works well, as does garlic powder, cayenne pepper (if you want kick) etc.

Take the mustard coated pieces and dip them into the Panko until coated evenly with the breadcrumbs.

Heat about 1 inch of vegetable oil in a large saucepan until it is hot enough for frying. In batches fry the pork pieces until golden brown, about 1 1/2 to 2 minutes a side. You have to watch closely as Panko burns faster and easier than many other breadcrumb coatings. This is why the pork pieces need to be very thin as they will fully cook through quickly.

These are delicious served with extra Dijon, lemon wedges, fresh parsley for garnish, or whatever else you like with schnitzel.

Enjoy.

See also: Schnitzel Style Minute Steak

See also: Maria's Pork Schnitzel with Oma Philomena's Potato Salad

Corn Flakes Break'n Bake w. Parmesan Pork, Apricot Chiffon Pie & more -- Vintage Cookbook TBT

Vintage Cookbook: Kellogg's Corn Flakes Break'n Bake Top 85 Recipes

Publication Details: Kellogg's 1982

There is a whole class of cookbook out there that is devoted to trying to sell specific brand name products by showing how the product can be used in various recipes.

Probably the best known and best selling of these in Canada over the years have been Campbell's Soup and Hershey's Chocolate cookbooks, but there are countless others.

Today we are taking a look at one from the early 80s that offered up 85 recipes of all different types each of which incorporated that iconic breakfast cereal, Corn Flakes.


Cooking with Corn Flakes, of course, is not at all a bizarre idea. It is a terrific way to give crunch to a variety of different foods, and features frequently in things like fried chicken and pork chop recipes.

This pocketbook sized collection of recipes sought to expand the Corn Flake envelope a bit, with varying degrees of success. They all aim to make it seem both exciting and easy to do so. In the middle of the cookbook are several pages of photos of some of the dishes in the recipes that are very much of their era in food photography. I love the touches like the red wine with the Crispy Noodle Bake and the white wine with the Parmesan Pork!

Here we share all of the recipes that there were photos for as well as one bonus one for Zippy Dipped Franks because why not? The last picture has three accompanying recipes.

(Click on images to enlarge)

See also: The Farmhouse Cookbook w. Raised Doughnuts, Puzzle Cake, Beef Stroganoff & more -- Vintage Cookbook TBT

See also: Eastern Vegetarian Cooking w. Lime Pickle, Dashi, Millet & more -- Vintage Cookbook TBT

Vintage Cookbook TBT List