This recipe came along with an Electric Bill for my parents years ago when they lived in Big Spring, Texas. Makes the dish that much more funny.
1 (4-5 pound) boneless rolled pork loin roast
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1/2 cup apple jelly
1/2 cup catsup
1 Tablespoon vinegar
1/2 teaspoon chili powder
1 cup crushed corn chips
Place Pork fat side up on rack in shallow roasting pan. Combine salt, garlic salt, and 1/2 tsp chili powder and rub into roast. Roast in oven for 2 - 2 1/2 hours or until meat or until meat thermometer registers 165.
Combine jelly, catsup, vinegar, and remaining chili power. Bring to a boil. Reduce heat and simmer uncovered for 2 minutes. Brush roast with glaze, sprinkle top with corn chips. continue roasting 10 to 15 minutes or until thermometer registers 170.
Remove roast from oven. Measure pan drippings, including any corn chips. Add water to make 1 cup. heat to boil and serve with meat.
Showing posts with label Meat. Show all posts
Showing posts with label Meat. Show all posts
Saturday, January 26, 2013
Monday, June 18, 2012
Pot Roast
This is from Alton Brown
1 (2-pound) blade cut chuck roast
2 tsp kosher salt
2 tsp cumin
vegetable oil
1 medium onion, chopped
5-6 garlic cloves, smashed
1 cup tomato juice
1/3 cup balsamic vinegar
1 cup cocktail olives, drained and broken
1/2 cup dark raisins
Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.
1 (2-pound) blade cut chuck roast
2 tsp kosher salt
2 tsp cumin
vegetable oil
1 medium onion, chopped
5-6 garlic cloves, smashed
1 cup tomato juice
1/3 cup balsamic vinegar
1 cup cocktail olives, drained and broken
1/2 cup dark raisins
Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the "chunkies" and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.
Popovers, Yorkshire Pudding
Popovers
2 eggs
1 cup milk
1 cup sifted flour
1/2 teaspoon salt
1 tablespoon, melted solid vegetable shortening
additional vegetable shortening for greasing pans/cups
Preheat oven to 475 degrees. Thoroughly grease interiors of cups in a 6-cup popover pan, muffin pan, or 6 oven-proof muffin cups.
Into a mixing bowl, break eggs, and beat gently. Add milk, flour, and salt. Beat 1 1/2 minutes, add melted shortening, and continue beating 1/2 minute more. Do not over beat. FIll cups half full or slightly more.
Place popover pan or cups on a cookie sheet, into preheated oven and bake for 10 minutes at 475 degrees. Reduce heat to 350 degrees and continue baking for 25-30 minutes, until puffed. DO NOT OPEN OVEN DOOR TO CHECK UNTIL LAST 10 MINUTES OF COOKING. A few minutes before popovers are golden brown and done, prick each, on one side, with a skewer to allow air and moisture to escape and interior of popover to dry somewhat.
Yorkshire Pudding
Preheat the oven to 450 degrees. (Or adjust oven temperature to 450 after removing the prime rib).
Remove prime rib from oven, and pour 1/4 cup of the beef drippings from the roasting pan into a 9 '' x 9 '' baking pan. or an 11 '' x 7'' pan. Place the pan with the drippings into the hot oven to keep sizzling while you prepare the batter.
Prepare the batter as above, EXCEPT eliminate the melted shortening, and beat a bit longer than for popovers - until large bubbles rise to the surface of the batter.
Pour the batter into the pan with the sizzling drippings, and bake for 25-30 minutes, until golden and puffed around the sides. Cut into squares to serve.
NOTE - batter may be made in advance, and allowed to stand. Bring to room temp if batter has been refrigerated. Be sure to beat batter again thoroughly before using.
2 eggs
1 cup milk
1 cup sifted flour
1/2 teaspoon salt
1 tablespoon, melted solid vegetable shortening
additional vegetable shortening for greasing pans/cups
Preheat oven to 475 degrees. Thoroughly grease interiors of cups in a 6-cup popover pan, muffin pan, or 6 oven-proof muffin cups.
Into a mixing bowl, break eggs, and beat gently. Add milk, flour, and salt. Beat 1 1/2 minutes, add melted shortening, and continue beating 1/2 minute more. Do not over beat. FIll cups half full or slightly more.
Place popover pan or cups on a cookie sheet, into preheated oven and bake for 10 minutes at 475 degrees. Reduce heat to 350 degrees and continue baking for 25-30 minutes, until puffed. DO NOT OPEN OVEN DOOR TO CHECK UNTIL LAST 10 MINUTES OF COOKING. A few minutes before popovers are golden brown and done, prick each, on one side, with a skewer to allow air and moisture to escape and interior of popover to dry somewhat.
Yorkshire Pudding
Preheat the oven to 450 degrees. (Or adjust oven temperature to 450 after removing the prime rib).
Remove prime rib from oven, and pour 1/4 cup of the beef drippings from the roasting pan into a 9 '' x 9 '' baking pan. or an 11 '' x 7'' pan. Place the pan with the drippings into the hot oven to keep sizzling while you prepare the batter.
Prepare the batter as above, EXCEPT eliminate the melted shortening, and beat a bit longer than for popovers - until large bubbles rise to the surface of the batter.
Pour the batter into the pan with the sizzling drippings, and bake for 25-30 minutes, until golden and puffed around the sides. Cut into squares to serve.
NOTE - batter may be made in advance, and allowed to stand. Bring to room temp if batter has been refrigerated. Be sure to beat batter again thoroughly before using.
Carnitas
1 Bone-in pork shoulder or butt roast (about 4-5 pounds)
4 cups ish of chicken broth
1 large onion - quartered or cut in sixths
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon dried oregano leaves
3 canned chilies in adobe sauce (optional)
Place pork with all remaining ingredients in a 5-6 quart pot, ie dutch oven. Use a pot large enough to contain the roast and other ingredients. but not so large that a lot of liquid must be added in order to cover the meat. Add enough water (if needed) to just cover the meat. Cover the pot, place over high heat, and bring liquid to a boil. When the liquid boils, immediately reduce the heat and simmer gently for 3-4 hours, until the meat can be pulled apart easily with a fork. Remove pot from heat. Preheat oven to 450 degrees.
Allow meat to cool in its cooking liquid for a half hour or so, then remove the meat from the pot, pat it dry, and place it in a shallow roasting pan.
NOTE: the cooking liquid may be strained, skimmed of fat, and reserved for other uses, if desired. Roast the pork uncovered, until it is sizzling and browned, about 20 minutes. Allow to stand for about 20 minutes before serving by pulling apart with forks.
4 cups ish of chicken broth
1 large onion - quartered or cut in sixths
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon dried oregano leaves
3 canned chilies in adobe sauce (optional)
Place pork with all remaining ingredients in a 5-6 quart pot, ie dutch oven. Use a pot large enough to contain the roast and other ingredients. but not so large that a lot of liquid must be added in order to cover the meat. Add enough water (if needed) to just cover the meat. Cover the pot, place over high heat, and bring liquid to a boil. When the liquid boils, immediately reduce the heat and simmer gently for 3-4 hours, until the meat can be pulled apart easily with a fork. Remove pot from heat. Preheat oven to 450 degrees.
Allow meat to cool in its cooking liquid for a half hour or so, then remove the meat from the pot, pat it dry, and place it in a shallow roasting pan.
NOTE: the cooking liquid may be strained, skimmed of fat, and reserved for other uses, if desired. Roast the pork uncovered, until it is sizzling and browned, about 20 minutes. Allow to stand for about 20 minutes before serving by pulling apart with forks.
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