Archive for the 'Pork and Pork Products' Category

Recipe: where oh where is the McRib????

|November 21, 2013|read comments (0)
Author: Mama's Kitchen

Well it's been a day!


And to make matters worse – McDonald's has announced that they are discontinuing the McRib!


 

Isn't it bad enough that the McRib is only available for a short period of time and not on the menu as a permanent item?


I was watching FOX News when I got the shocker.  Hell – this makes Michelle Obama happy – Miss (cough) Perfect who thinks she can control what everyone is supposed to eat.  Who the hell is that bitch!  I bet you anything that old witch is a junk food closet eater and doesn't want anyone to know!  How else did her ass get so big?

 

Anyway – so what's a McRib anyway?


McDonald's McRib sandwich, pressed formed boneless pork patty submerged in barbecue sauce, with onion and pickles on a sandwhich bun is a specialty item that has made more appearances on their menu than I can recall.


Just what exactly is a pressed formed pork patty?

 

Rather than make your own pressed pork product you can use JTM® Brand pressed formed pork patties, which McDonald's used. Wal-Mart had them in the frozen meat section, not sure if they still carry them. If you're looking for a vegeterian version, check out Gardenburgers® Meatless Riblets.

 

The McRib


1 JTM® Brand "Grillin' Ribs" pork patty
1 6 inch long sandwich bun
2 tablespoons Bullseye® Barbecue sauce
1 tablespoon chopped white onion
3 sour dill pickle slices

Preheat griddle to 400°. Cook the pork patty according to the package
directions.

Toast both halves of the bun. On the toasted top bun, apply the barbecue
sauce and the dill pickle slices, placed evenly across the bun.

Put the cooked rib patty on top of the picle slices and follow with the
onions. Place the bottom bun on the onions.

Wrap sandwich in a 12”x16” sheet of waxed paper, let sit 5 minutes, then
microwave on high about 15 seconds, still wrapped. This will help create
that "McDonald's Flavor".

 

Okay cooks – let's do this – why not "know" exactly what you are eating and/or feeding your family like I do –

 

I started with thin sliced pork – no fat – a nice good cut of meat is best for what I make.  Place in a hot skillet (you know the routine – heat the skillet, add your olive oil, heat your oil, add your meat) and I season mine with Kosher salt, fresh cracked black pepper, garlic, onion powder and parsley.  Fried nice and a little on the slow side for that juicy tenderness we all love.  If you want to do them in the oven – same routine – olive oil, seasonings, a bit of water, cover, 350* until fork tender.

 

BBQ sauce – well – if  Bullseye is too spicy for you (or any other brand), cut it with some ketchup and if you want a bit of sweetness – give a drizzle of honey.  You can make your own as well – who said you couldn't?

 

A good hoagie-style roll, which we prefer to have very lightly toasted, fresh sliced onions and several dill pickle chips and you've got one heluva good McRib from your own kitchen.

 

No microwave needed (I wouldn't use one for anything anyway!)

 

Make them for a party, even use the crockpot to cook them in – so tender and juicy.  and you will also know what the hell you're eating!

 

C'mon – don't worry about the shape of the patty itself or the shape of the roll – it doesn't matter – it's a damn good sammie whether you make it in the oven, on the stove top or in the crockpot.

 

And – get this – make a ton of these patties – once cooked, cool completely in the fridge.  Next day, wrap them individually – easy to warm up at any time with BBQ sauce.  Well worth the effort!

 

Long live the McRib!

 

Food police – BITE ME!

 

 

Recipe: Simple – One pot!

|October 24, 2013|read comments (0)
Author: Mama's Kitchen


Well it's been a heluva 2 weeks!


First the starter went on the car – 2 days before my mechanic was scheduled for surgery and he could not fit me in.  He won't be back to work for a couple weeks – now what?


Okay – no car for a week – I'm going bonkers!


Ahhhhh – Tommy to the rescue.  God bless Tommy.


Tommy is my neighbor who takes care of the outside yard work for me, crawls up on the roof and cleans out my gutters for me and showed up at my house with a friend of his who is a mechanic, took my starter out, drove down the road to the parts store and put a new starter in – all in 1/2 hour!


God bless them both.  The car starts.


Well – don't I get a bug now?  Too sick to leave the house – so another 5 days pass.


Guess what??   I ventured out yesterday to a totally dead battery that would not hold a charge.  The charge got me to a car fixer-upper down the road – one terminal was only running on 10% – new battery time.  grrrrrrrrrrrrr


Okay – what else was going to happen?


I ventured out because of 3 unauthorized purchases made on my bank card and I had to go to the back to get money (like at this point I have any left!) because when I called the bank to file a complaint – they shut off my card immediately.


Oh well – new card in 5 to 7 BUSINESS days – ditto with the money taken from my account.


I don't use checks, I pay my bills on line and I use my card for everything not having to worry about carrying cash.  The ATM at the corner is from my bank so there are no ATM charges – I love it.


Now??  This.


So with all that goes on – I do still get hungry and I was not in the mood to cook.  So I grabbed some kielbasa links out of the fridge, diagonally cut, scrubbed and wedged taters, cleaned and cut carrots and steamed them.  Simple.


Dot with butter when done, sprinkle with salt and pepper – a bit of parsley for "the look" as well.


No fuss, no mess, and I still have to make it to the bank today.


Just another fun day here!

Recipe: It’s Ash Wednesday – already

|February 22, 2012|read comments (0)
Author: Mama's Kitchen

It's hard to believe that it is already Ash Wednesday.  It seems like this new year is going to fly by quite fast!  It's a no-meat day – actually – it's a day of fasting.  Then it's the Wednesday and Friday no meat days.  At least that is how it has been in my family.

It's still tax season – and yes, I do taxes – although I have cut it way down and I only do a few close friends now.  I don't want the headaches and I don't want to do taxes past April 15th.  I did taxes for so many years – and I am ready to retire from it completely – except for a handful of close friends.

I'm still trying to use up as much yarn as possible to get rid of it.  And it's that time of the year when my babies' school has their Chinese auction and theme baskets.

Princess is in 7th grade now and they no longer expect the 7th and 8th graders to participate.  Instead they use them the night of the auction to run around the gynmasium delivering the baskets that parents have won.  Some of those "baskets" weigh a ton!  I have seen some pretty large laundry baskets overflowing with goodies!

They even auction off a bike, Sabres jerseys, Buffalo Bills items, etc. and they do make a bundle on it each year.

Last year the kids classes both did "baking" baskets.  Well I wrote and donated a baking book which really was quite popular!  Everyone wanted it.  I did email copies to those that wanted it – and I am thinking of sending out to my members if they want it.

This year the little guy's class theme is MOVIE NIGHT.  So I am presently working on a Movie Munchies cookbook.  And I have decided that I will also make a movie basket of goodies, add another cookbook to it, and have him donate that as well to the school.  It will make him feel extra special. 

That sent me "dumpster diving" at WalMart.  You know – those wire bins they toss movies in for $5 each.  I'm going with classics – I found 20 Alfred Hitchcock movies in one DVD case, and 25 John Wayne movies in another case, and 200 classic cartoons (from the good ol' days) in another case.  I want to go back to pick up several more DVD's and possibly a DVD player as well as popcorn, popcorn salt, etc.  If the DVD players are a bit too pricy – then it's going to be a popcorn machine.  We'll see.  But I need to get it all together within the next week or so!

No pics – but some goodies I have made –

I made a scalloped cabbage dish to go with pork steaks – really easy and good!

Just chop your cabbage into 1-inch peices and par-boil for about 10 minutes; drain well.  Toss in your casserole with some medium/thick white sauce and a bit of ground black pepper.  I also added steamed sliced carrots.  Really perked up the flavor.  Topped with some plain bread crumbs and dotted with butter – 350* F. to heat through.  Additional white sauce drizzle over the pork steaks which I just skillet fried in olive oil, seasoned with the basics – Kosher salt, fresh ground black pepper, garlic, onion powder, parsley.

Quite easy to make – and a hit!

 

Since I had cabbage left over, a few days later I made some lazy cabbage rolls.  Couldn't make regular cabbage rolls because I had cut up the head of cabbage in such a way I couldn't.  but where there is a will there's a way –

While I was cooking my ground beef in the skillet (the basic seasonings and in olive oil), I was chopping and par-boiling my cabbage.  Before my meat was cooked, I added some grated onion and finely minced red bell pepper – not alot – just enough.   I also cheated because I had leftover rice from the night before from a different meal and I used that.  I drained my meat mixture and cabbage, added the rice and tossed in tomato soup (partially diluted) and transferred to my casserole.  Once again – 350* F. until heated through.  Fresh hot rye rolls and a salad of greens topped it off.

It's been such a mild winter but it's been a comfort food one as well.

I hope you give the recipes a try – just eyeball it all – you'll do just fine!

Stay warm!

 

 

Recipe: Make your own Chorizo!

|October 9, 2011|read comments (0)
Author: Mama's Kitchen

If you need some chorizo for a recipe and don't have any on hand – you can make it in no time at all –

SIMPLE CHORIZO

1 lb. ground pork
1 clove garlic, minced
2 t. crushed red pepper
1 ½ t. cinnamon
1 ¼ t. salt
1 t. coriander
2 t. oregano

Will keep in fridge up to 3 days; freezes well for one month.

Recipe: soup in a hurry –

|October 9, 2011|read comments (0)
Author: Mama's Kitchen

Who has time for anything these days?

Yesterday was one of those days – and it seems like lately just about every day is a "rush" day.

After taking the babies to school I ran to the market to get milk. I wanted soup but I would have to make a soup that can be done in a hurry. No time for all the straining and skimming, etc.

So while I was at the market I grabbed a package of polish kielbasa. Easy and fast soup.

I had so much to do and no time for anything – so I ran in the door after going to the market, hung up my coat and put my keys and purse away. Put away the milk, washed my hands and grabbed a large soup pot, filled with cold water and placed over medium heat on the stove. Immediately dropped in 6 chicken bouillon cubes. Grabbed an onion out of the fridge – I had about 3/4 of a medium sweet onion from making salad the day before,pulled the carrots and the celery out of the drawer, washed a couple stalks of celery and 3 large carrots; cleaned the carrots and sliced; sliced the celery adding a healthy dose of fresh celery leaves – minced and diced the onion. Not much Kosher salt is needed because of the bouillon cubes.

Sliced a half of the 3-pound package of sausage and added to pot with parsley and cracked black pepper.

Bring to simmer over medium heat – very little skimming with this – and when the sausage was cooked through, added egg noodles and chopped green cabbage. Cook until noodles and cabbage are tender.

My actual prep time was less than 10 minutes!

Served with Italian bread for soppin'.

Recipe: Creamed “Refrigerator” Soup

|October 1, 2011|read comments (0)
Author: Mama's Kitchen

It's been two solid weeks of this flu – I must be very lovable because it just will not leave me. Just when you think it is going away, and you start to feel better for (almost) a day – then it knocks you back down.  Seems like everyone has it too.

Soups – homemade soups – that has helped me so much. Everything from chicken noodle, creamy onion, sausage and cabbage, tomato rice and today's concoction –

Creamy "Refrigerator" Soup

It's to the point that whatever is in the fridge is going into the soup – something has to help with this flu.

I melted a bit of butter in my soup pot, then I added a LARGE diced onion and 2 stalks of celery (diced), minced celery leaves, kosher salt, fresh cracked black pepper, parsley and a bit of water – just to soften for a bit – which of course I am sick and impatient so I immediately added about 6 to 7 cups water and some instant chicken bouillon.

I know the onion and the cracked pepper will help.

Cleaned and sliced 3 skinny carrots – those were the ones hidden in the middle of the bag – added to pot.

There's a ham steak in the fridge and I cannot eat a whole ham steak – way too much for me. So I cut off a piece to enjoy with some pineapple for tomorrow's dinner and I diced up the rest of the ham steak and added that.

Bring to boil and simmer for about 20 minutes; add diced cabbage and frozen peas; simmer until cabbage is tender. Add milk and heat through – do not boil milk!

Even if you're not ailing – it's still a very good soup!

Recipe: Pork, Yams, Potato Dressing –

|August 26, 2011|read comments (0)
Author: Mama's Kitchen

 

From 11/2010 –

The Sunday before Thanksgiving is a day I make sure I make a nice dinner for us because the rest of the week, with all the preparations being done, I will be cheating in the kitchen until the big meal on Thanksgiving.

I spend this time of the year really scrubbing everything in the house in preparation for the upcoming holidays. It's been like that in my family forever – everything has to be cleaned. But then again – I am cleaning every day of the year anyway – and I can thank my "Antiseptic Annie" mom for making me OCG! LOL –

Most of my family is anyway – I swear it.

I have very few things to pick up at the grocery store before Thanksgiving. I absolutely HATE shopping with crowds of idiots that do not know what they are doing and have no patience or manners. The roads are loaded with demolition derby drivers. Everyone is parked in handicapped parking – even those that are not handicapped; and parking lots are jammed with people, kids lagging behind, and the demolition derby drivers are driving faster than Nascar drivers! And if you think that is bad – give these same people shopping carts and turn them loose in the stores and it is total hell!

NEVER and I mean NEVER take a purse/handbag in the stores shopping! NEVER! Invest in one of those little purses you can hang on your neck and it holds your money, credit cards, license, and cell phone. Clip your keys to it using those clips that mountain climbers use.

My frozen turkey is in the refrigerator – thawing.

I'll start my baking Tuesday night. Wednesday I still take my babies to school and pick them up – and once I get home from there – I am in total hibernation until Saturday! No – I do not do the Black Friday routine. I do not appreciate pushing, shoving, ignorance, road rage, and drunks on the road. I have enough to take care of at home to keep me busy.

If I need to get any milk or eggs or fresh produce – I can do it Saturday or Sunday. Until then I'll have it all.

Our "last supper" is usually on the Sunday before. Then I cheat until Thanksgiving.

Skillet-Fried Pork Steaks, Steamed Yams, Potato Dressing, Applesauce and Creamed-Style Corn – with fruited gelatin for dessert with whipped cream on top.

First I drained a can of fruit cocktail, reserving the juice while I boiled my water. I measured the reserved juice into a measuring cup and it was about 3/4 cup – added cold water to make 1 cup and counted that as 1 cup of the cold water needed. I used 2 boxes of gelatin so I needed 2 cups of boiling water and 2 cups cold "liquid".

Heat my heavy skillet, then add my olive oil and heat that. While that was heating, I washed my pork steaks and patted them dry. Added to hot oil and seasoned with Kosher salt, cracked black pepper, garlic, parsley, and a bit of onion powder.

I placed my Louisiana yams in my steamer basket over boiling water until tender.

Meanwhile, I made my Potato Dressing

I began my potato dressing by melting butter in my sauce pan in milk with Kosher salt, fresh ground black pepper, and parsley. Since this was a "last minute" idea – I cheated and used instant potato flakes instead of cooked and mashed potatoes; combined and removed from heat.

Using my wok-shaped skillet, I melted butter and added chopped onion; sauteed until tender.

While the onions were softening, I diced a couple slices of seeded rye bread; added to onion saute; mix well; add to cooked potatoes.

Transferred to small pie plate covered with foil and placed in a 350* F. oven for 15 minutes – just enough to heat through.

Added milk to my canned creamed corn – heated through adding a bit of Kosher salt and pepper.

Stripped my sweet potatoes from their skins with a fork, added a tub of applesauce and my meal was complete.

Stirred my drained fruit into my strawberry-flavored gelatin that was partially set. Served with whipped cream.

Recipe: before Thanksgiving – Ham Salad – from 11/2010

|August 26, 2011|read comments (0)
Author: Mama's Kitchen

Before Thanksgiving it is so hectic for me. All the scrubbing and cleaning, windows, curtains and all, plus the menu planning, who's who, etc. and I just need more time to get everything done. And it always comes together for me.

The Sunday before seems to be the last day of making a big meal for us to enjoy until the big "stuffing" day.

On this day I made a pork steak dinner – just look under Pork, Yams, Potato Dressing – it's there.

Then it's "cheater" meals until Thursday.

The Monday before Thanksgiving I pick up the last of what I need – and in my travels I purchased a 3-pound canned ham. Great for sandwiches – and ham salad. That is always popular around here. Always rinse off well and pat dry with paper towels.

What I like about it – it's easy to make and you can add as much as you want of anything you want in it – and it's a great sammie-stuffer, or can be used as a spread for crackers, bagel chips, etc., or use to stuff tomatoes, celery, pita breads; you can turn it into a sub/hoagie by adding lettuce, tomato, onion, cheese, etc., or you can serve it on lettuce leaves for a nice salad. There is so much you can do with a salad like this.

Here's my minced ham, minced onion, sweet pickle relish –

Once mixed – I can eat this with a spoon and I'd be in heaven!

Ham Salad

Deli/cooked ham (leftovers are good for this)
Sweet pickle relish or chopped sweet pickles
Onion and/or celery
Mayo or salad dressing

Mince your ham in your food processor; occasional lumps are okay – they taste good! Add enough sweet pickle relish, minced onion and/or celery, and mayo/dressing to make it the right consistency.

Will last in the refrigerator for 3 days, covered. Unfortunately – mine NEVER lasts that long!

Served on a nice deli rye with pickles and olives – Yep – I can do this quite often!

I hope you try it! Make it for yourself, your family, or for your next party as a spread.

Recipe: July 4th – crockpot BBQ Western Pork Ribs

|July 3, 2011|read comments (0)
Author: Mama's Kitchen

Well – it's the July 4th weekend and what is better than a nice BBQ?

Since I am spending the holiday alone this year, I've decided to have a little BBQ for myself.

I had wanted to BBQ some beef short ribs, but of course, the meat manager was all out and said they won't be in till Tuesday.  So much for that – I'll have to make them after Tuesday.  So I "settled" for Western Style Pork Ribs.

And with this heat and humidity that came in all at once – the crockpot was my friend today.  And I didn't have to stand over it as it cooked.  Gave me some "personal time" that I appreciated.

After washing and patting my pork dry (I wash everything), I lightly coated with oil, and coated with a bit of a dry rub (both sides):

Kosher salt

cracked black pepper

garlic

parsley

onion powder

paprika

chili powder

 


As I get older, I don't want a lot of heat and spice so I went light on the chili powder and paprika.  Covered and let sit in the refrigerator for about an hour.

I was in the mood for a baked tater – but no way with this heat was I turning on the oven!  So I settled for a potato fan.

After scrubbing my tater, I sliced 1/4-inch slices about 3/4 of the way through the potato – being careful not to go all the way through and ending up with  slices.  Normally, I like these done in the oven.  I melt butter and swirl the tater in it, and I drizzle melted butter between the slices and season.  Bake in the oven until done.

For today, I buttered the tater, slathering it on top and seasoning with Kosher salt, cracked black pepper, garlic, and parsley.  The butter will melt into the slices.

I made a foil/parchment "boat" to use in the crockpot along side the pork.  This way the butter stayed around the tater.

Making the sauce was easy today – I used a bottled sauce that I cut with ketchup.  Like I said – sometimes you need to tone down the spices.

I set the crockpot on HIGH, and it was done in 4 hours.  During the last hour of cooking, I basted the pork with the BBQ sauce.

Add some corn on the cob – and I had a nice meal.

 

Recipe: Homemade Italian Sausage

|June 4, 2011|read comments (0)
Author: Mama's Kitchen

Homemade Italian Sausage – sorry to say – I do not measure for this – it is all done by "eye-balling".

Grind pork butt and shoulder on a coarse grind; add ice water, fennel, fresh parsley, fresh minced garlic, kosher salt, black pepper, paprika – sometimes a handful of fresh grated cheese or some minced onion and/or bell pepper; form into patties if you don't have casings. Cover and refrigerate over night before forming patties or filling casing.

 

The next time I make it – I will post the pics and the recipes for the various other sausages I make.