Storm the Cassoulet

French Onion Pork Chops

frecnh onion pork

Ingredients:

6 boneless pork chops (1-1/2 lb.), 1/2 inch thick
2 onions, thinly sliced
2 Tbsp. Worcestershire sauce
1 pkg. (6 oz. ) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

Method:

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chops and onions; cook 10 min. or until chops are done (160°F), turning chops and stirring onions after 5 min. Remove chops from skillet; set aside.

COOK and stir onions 5 min. or until golden brown; stir in Worcestershire sauce. Return chops to skillet. Spoon onions over chops.

MIX stuffing mix and water; spoon around edge of skillet. Top with cheese; cover. Cook 5 min. or until cheese is melted.

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Pork Crown Roast

Ingredients:

Garlic powder
Kosher salt
Freshly ground black pepper
10 pounds pork rib roast (about 12 to 14 ribs) – have butcher prepare it.
Note: You need at least 10 ribs to make a circle.
Stuffing of choice (ex. bread stuffing with cranberry, apples, applesauce)
Pork Gravy (add some of the pork juice)
Bone Booties, optonal
Watercress, for garnish, optional

See below for STUFFING IDEAS

Method:

Preheat oven to 250°F . Set aside pork to bring to room temperature prior to cooking. Set rack on the bottom third of the oven so the roast will fit completely inside.

Season pork roast liberally with salt, pepper and garlic powder, then place on a wire rack set in a rimmed baking sheet.

Transfer to oven and roast until internal temperature reaches 140°F, about 2 hours. (While the roast is cooking, prepare any stuffing you might want.)

Remove from oven and tent with foil for 15 – 45 minutes.

Meanwhile, increase oven temperature to 500°F. Stuff the roast with the pre-cooked stuffing. Return roast to oven and cook until crisp and browned on the exterior, about 15 minutes.

Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Cut off string. Serve with stuffing and gravy. Garnish with bone booties and watercress, if desired.

STUFFING IDEAS (variations to basic bread stuffing)

Idea #1 – Caramelized Onion : Make stuffing mix, tossing in 2 cups caramelized onions and 3/4 cup grated Parmesan cheese with the mix. Top with more Parmesan before baking.

Idea #2 – Apple-Fennel : Saute 2 cups diced fennel bulb, 1 cup diced onion, and 1 cup each chopped apples and dried cranberries. Prepare stuffing mix, adding in sautéed fruits and vegetables, and bake as directed.

#3 – Mushroom-Leek : Cook 3 cups chopped leeks and 1 cup diced celery. Add 1 pound sliced cremini mushrooms, and cook until soft. Mix stuffing mix with mushroom mixture and bake as directed.

Idea #4 – Pear-Walnut : Cook 2 chopped pears and 1 cup dried cranberries with 2 cups diced onions. Toss into mix with 1 cup chopped toasted walnuts, and bake as directed.

Idea #5 – Spinach-Gruyere : Cook 2 cups diced onions with 1 pound sliced cremini mushrooms. Mix with stuffing mix, and let cool slightly before adding 6 cups chopped spinach and 1 cup diced Gruyère.

Idea #5 – Saute 2 onions, 3 stalks celery, 1 granny smith apple, 1 lb. pork & apple sausage. Toss with stuffing.

Cooking Temperature Notes from The Food Lab

Pork chops are obtained by cutting in between the ribs of a whole pork loin. The only difference here is that they’re left completely attached. What does that mean for cooking? A couple of things.

First off, pork loin is fast-twitch muscle, and, like all fast-twitch muscle—say, chicken breast, a New York strip steak, or a tuna loin steak—it’s made up of plenty of finely textured muscle and not much connective tissue or fat. This means that temperature is the most important factor when it comes to cooking it.

See, slow-twitch muscles—like, say, pork belly, beef short ribs, or chicken thighs—are the muscles that an animal uses for extended periods of time very frequently. Because of this, they develop plenty of connective tissue, composed mainly of the protein collagen. This protein is tough and chewy if you try to eat it when it’s undercooked.

In order to get it to transform into lovely, juicy gelatin, you must cook it at a minimum temperature of around 160°F (71°C) or so for a long period of time—generally several hours. (By the way, this is the temperature that the meat itself must be, not the oven temperature.)

Fast-twitch muscle, on the other hand, has no connective tissue to break down. As soon as it reaches its final temperature, it’s done. Holding it at that temperature for extended periods of time will change it very little.* Cook it to temperatures much above 125°F (52°C) in the case of beef, 145°F (63°C) for chicken, 110°F (43°C) for tuna, or 140°F (60°C) for pork, and the only thing you’re doing is drying it out.

NOTE: it took 3 1/2 hours to cook an 18 pound croewn roast at 350 CONVECTION

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Mom’s Stuffies

DSC05544

 

 

 

Recipe for Stuffed Quahogs:

(serves 8)

4 large quahogs

4 cups water

1 large onion, diced

1 bell pepper, diced

3 cloves of garlic, minced

1/4 cup chouriço, diced

1/4 cup hamburger

2 Tbs. Italian flat leaf parsley, chopped

1/4 tsp. Portuguese Allspice (or Bell’s Seasoning)

1 egg, beaten

1 Heaping Tbs. ground red pepper (or paprika)

5 Portuguese Pop-seco bread rolls (day old)

2 Tbs. olive oil

1/2 stick butter

Optional:  celery, breadcrumbs, red pepper

Directions:

Preheat oven to 375°F.

Scrub quahogs and then soak in salted water for about 10-20 minutes.

Fill a medium pot with water, bring to a boil.  Add in quahogs. Add in a pinch of salt.    Bring back up to a boil and cover.  Cook until all have opened.  If you find that one will not open, toss it as it was not a healthy clam. Reserve liquid.  SAVE THE SHELLS.

In a 10″ skillet over medium heat add in oil and butter.  To that add in onion and saute until translucent.  Add in bell pepper, saute a few more minutes.  Add in garlic, saute.  Next, add in chouriço, hamburger and parsley, saute.  Allow to cool as you prepare the bread mixture.

In a large bowl tear bread into small pieces.  Cover the bread with the cooking water used for the quahogs.  Push bread down into the liquid completely submerging it.  Allow to sit for a few minutes and then switch the soaked bread to a colander.  Drain out liquid.  Then take handfuls of bread and squeeze out liquid and add back into the bowl.

To the bowl with the bread, add in the quahog meat.  Then add in the sautéed mixture to the bowl.  Finally add in the Portuguese Allspice and mix.  At this point, taste for salt.  Once the seasoning is just right, add in the egg.  Mix until completely combined.

Add the mixture to each shell in a sort of mound.

Sprinkle with a bit of paprika. Place in a pre-heated 375°F oven for 30-45 minutes, depending on size.

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Autumn Harvest Chicken

stuffedchickenbreast

Ingredients:

1 (6 1/4 ounce) box long grain and wild rice blend (fast cook recipe)

5 boneless skinless chicken breast halves

3 tablespoons dried cranberries

3 tablespoons chopped walnuts

1 tablespoon freshly chopped parsley

Method:

Preheat oven to 450 degrees F. Spray a 9×13-inch baking pan with cooking spray. Prepare rice as directed on the package.

Meanwhile, create a large pocket in each chicken breast by cutting a horizontal slit nearly through to the other side along the thin, long edge of the chicken breast.

Stir cranberries and walnuts into the cooked rice. Open up each chicken breast and place an equal portion of the hot rice into each pocket.

Place chicken in the prepared pan and arrange so pieces don’t touch or overlap. Lightly spray tops of chicken breasts with oil and season with salt and pepper.

Bake until chicken is no longer pink in the center, about 18 minutes. Sprinkle with parsley and serve.

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Cornbread and Sausage Stuffing

Ingredients

  • 1 pound fresh pork sausage, casings removed, crumbled (plus giblets, diced; optional)
  • 1 large onion, (about 2 cups), finely chopped
  • 3 celery, finely chopped (1 1/2 cups)
  • Coarse salt and ground pepper
  • 2 pounds prepared cornbread, cut into 3/4-inch cubes (12 cups)
  • 3 tablespoons finely chopped fresh sage
  • 3 large eggs, lightly beaten
  • 1 to 2 cups reduced-sodium chicken broth

Directions

  1. Preheat oven to 350 degrees. In a large nonstick skillet, cook sausage (and giblets, if using) over medium-high heat, stirring often, until browned and cooked through, 5 to 8 minutes. With a slotted spoon, transfer to a large bowl.
  2. To pan, add onion, celery, and 1/4 cup water. Reduce heat to medium; cook, scraping up browned bits with a wooden spoon, until vegetables soften, about 10 minutes. Season generously with salt and pepper. Add to sausage.
  3. Add cornbread, sage, and eggs to sausage and vegetables. Bring broth to a simmer in a small saucepan; pour 1/2 cup over stuffing, and toss gently (cornbread will break down into smaller pieces). If needed, add up to 1/2 cup more broth, until stuffing feels moist, but not wet. Stuff into turkey, using about 4 cups. Spoon remaining stuffing into a baking pan; it should reach the top. Refrigerate stuffing in pan and remaining broth separately, covered, until ready to bake.
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