Tag: Pork

1972 Recipes, Dinner, Level 1, Lunch, Recipe, Sauces

Dr. Atkins' Steak and Barbecue Sauce (and copies of the Original book)

brendanolen

One quick note about getting copies of Dr. Atkins’ original book: I noticed, when updating my Amazon store (look over there) there are a lot more copies of the book available. I have listed the 1972, 1980, 1984, and 1990 publishing dates. I think up until the 1990 version, they are roughly the same.
Judith, this is the closest thing I could find to a barbecue sauce recipe from my books.

Steak Sauce
11 Tablespoons
1/2 cup Hunt’s Tomato Puree (sauce)
1/4 cup water
5 teaspoons distilled vinegar
1/4 teaspoon orange extract
1/8 teaspoon salt
1 small clove garlic, crushed
1 teaspoon grated onion
1/2 teaspoon Maggi Seasoning
20 drops of Tabasco sauce
Blend and refrigerate until serving time.

WAIT! I found it (I think). It was included in a Barbecued Spareribs recipe!

Dr. Atkins Barbecue Sauce
1/4 cup chopped onions
1 Tablespoon bacon drippings
1/4 teaspoon garlic powder
1/2 cup water
1/8 cup lemon juice
2 Tablespoons tarragon vinegar
1 Tablespoon Lee & Perrins Worcestershire Sauce
3 Tablespoons brown Sugar Twin
1 cup Hunt’s tomato juice
3 Tablespoons of soy sauce (how funny, the note says this can be purchased in a health food store)
1/4 teaspoon paprika
1 Tablespoon Gold Seal cocktail sherry (optional)
Saute the onion in bacon drippings until brown, add garlic powder and cook 1 minute. Add remaining ingredients and simmer for 25 minutes.

Appetizers, Level 1, Levels 2 And Above, Lunch, Recipe

Basic Pork or Wild Boar Salami

brendanolen


http://honest-food.net/2014/08/07/basic-salami-recipe/
And one more I’m posting to both blogs. I have always preferred making things from scratch. I love learning new techniques and, if I like them, I keep doing them. If not, well, at least I know how to do it. This is one thing I have not done yet: make my own salami but would love to.

Dinner, Level 1, Levels 2 And Above, Lunch, Recipe

The Food Lab: How To Make Tacos Al Pastor At Home

brendanolen

Now, I love shawarma.  The first one I had was in London and from that point on that’s all I wanted to eat (seriously.  The only “English” food I ate over there was fish and chips, once.  It was soggy and flavorless).  Well, now, I see this.  I didn’t know what the spits of meaty goodness were called (I just stumbled on the name Pastor) so I didn’t know what to search for.  Well, I found an awesome-looking cooking method we can try at home!  I can’t wait for more meat!
http://www.seriouseats.com/2013/05/food-lab-tacos-al-pastor.html

Dinner, Level 1, Levels 2 And Above, Lunch, Recipe, Salads

Carnitas

brendanolen

Is it my imagination or am I wrong? I could have sworn I posted how I make carnitas! I searched and searched both blogs (and Lord knows it is like pulling teeth to find anything on Facebook if you posted something more than a week ago) and I can’t find it. I’m shocked! Well, here it is. I originally was making it closer to original (frying the meat in lard first) but one of hubby’s co-workers said we were working too hard. So, now this is how I make carnitas. I make up a whole bunch and, if we don’t eat it all within a couple of meals, I throw the excess in the freezer (if it’s a lot, I portion them out in sandwich bags then store those in a freezer bag).

  • Pork Butt roast
  • Chicken broth
  • Maybe salt and pepper

Pre-heat your oven to 350 degrees F. Remove the massive amounts of fat (you can throw that into the freezer until you have enough to render for lard). Don’t remove all of it, just enough so you won’t end up eating nothing but a gob of fat. Cut the meat into cubes and place in a 13×9 baking dish. Put enough chicken broth in the pan to barely cover the meat. Cover with foil, place in oven and bake for at least an hour and a half (when the meat can be broken with a fork, move onto the next step. Turn your broiler on, remove the foil, and place the pan beneath the broiler. Leave there until the liquid has reduced and the meat is crispy (the best I ever made was when I forgot it until just before it burned). Break up with a fork (or don’t). Season with salt and pepper if it’s needed (we tried seasoning the meat like usual, with Pappy’s or Taco Seasoning and it was too much. This is much better simply seasoned).
That’s it! What is my favorite way to eat this now that I don’t eat tortillas? In a bowl with some shredded cheese, a tablespoon (or two) of sour cream and a tablespoon of well-flavored lower-carb salsa (my current favorite is Del Real Salsa de Molcajete Roja btw, that’s the same company that makes heat and serve carnitas).

Bread, Hamburger, Meatloaf, Pork, Recipe

Oat Bread and New Mexico Chile Verde

brendanolen

I have been so busy with playing Call of Duty Black Ops that I keep forgetting to post some of my latest concoctions! 🙂

While I love specialty breads (I still haven’t found a good-enough-for-me recipe for jalapeño cheese bread) I have been wanting to find a good every day bread and I think I found it! Why do I like this recipe so much? Well, this is the first one I found without brown sugar, honey, or molasses. Also, it’s not too dense but heavy enough to not break apart when spreading natural peanut butter on it. This makes fantastic sandwiches, toast, french toast, etc.

Oat Bread

I would post the recipe web page but I can’t find the link to it!)

  • 5 3/4 – 6 1/4 c. flour
  • 2 1/2 c. oats
  • 1/4 c. sugar
  • 2 pkg. dry active yeast
  • 2 1/2 t. salt
  • 1 1/2 c. water
  • 1 1/4 c. milk (I used buttermilk)
  • 1/4 c. butter

Combine 3 cups flour, oats, sugar, salt, and yeast in a large bowl and mix well.

In a small saucepan, heat milk, water, and butter until very warm (just until butter is melted). Add to flour mixture and blend on low speed of mixer until dry ingredients are moistened. Increase the medium speed and beat for 3 minutes (I did this by hand and it was not fun).

By hand, stir in enough flour to make a stiff dough. Turn out onto floured surface and knead in the rest of the flour for about 5 to 8 minutes.

Shape into ball, cover with bowl (or in an oiled bowl covered with plastic wrap) and let rise until doubled (about an hour). Punch down and let rest for 10 minutes.

Divide dough in half and shape into loaves. Place in greased bread pans. Cover and let rise until almost doubled (recipe said 15 minutes but I let it go for 30).

Heat oven to 375 degrees F. Bake for 45 – 50 minutes, or until dark golden brown. Remove from pans and let cool before slicing (which I can never do!).

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Last (but not least) was dinner last night. I found a recipe in another cookbook (The Border Cookbook) that was similar to this one but I did it the lazy way. I just added a 28 ounce can of diced tomatoes and a 28 ounce can of diced Ortega chiles. I also let it cook for 6 hours. Served with rice and heated flour tortillas, this was a fantastic meal!

http://www.simply-best-recipes.com/recipes-beef-pork-dishes.html

Chile Verde (Green Chile and Pork Stew)

Ingredients:

  • 2 pounds pork shoulder, pork butt, or boneless pork ribs – cut into 1-inch cubes
  • 1 large onion, chopped
  • 3 garlic cloves, finely chopped
  • 4-6 jalapeño peppers or 4 Anaheim or New Mexico chiles fresh, (green)
  • 1-2 (8-oz) cans whole tomatoes, crushed (use 2nd can if stew is too spicy!)
  • 1-2 cups water or chicken broth
  • Salt
  • Spices: oregano, cumin (optional)
  • 1 bunch cilantro leaves, chopped – for garnish

Toast chiles in a cast-iron skillet or comal (Mexican griddle); until blackened. Wrap in damp paper towel and place in plastic bag for about 20 minutes to steam. Peel off blackened skin and remove stems and seeds. Chop all chiles. If you prefer your Chile milder, you can use cans of chopped chiles.

Crush tomatoes.

If using pork shoulder, remove fat from shoulder and chop into small pieces. Render fat in large pot and then remove fat pieces. If you don’t use the pork fat, use 2 tablespoons oil or lard. Heat over medium-high heat and brown pork pieces well. Don’t crowd pot; brown in batches, if needed.

Add the onions and garlic and stir well, cooking until onions are soft. Add the chopped chiles, spices (if using) and crushed tomatoes. Stir well and cook for about 2 minutes until well-blended. Add water or broth and bring to a boil. Reduce heat to simmer and cook for about 1-½ to 2 hours until pork is very tender. Taste for seasoning, and adjust as necessary. Serve with rice and beans, and warm soft tortillas.