apple topped bourbon pork chops

My friend Tricia (whose blog I can't reference because she doesn't have one - hint hint) told me to make these because they were amazing. And since I'm all about other people making dinner decisions for me, I believed her and made them. Not only were they amazing, but they accomplished the impossible: convincing my husband that he has a secret love of pork (and mustard)! I love when that happens. 

So thank you, Tricia for the suggestion. And thank you Jen (domestic diva) for sharing the recipe in the first place. We loved them!

Source: Men's Health magazine via Jen at divainthekitchen.blogspot.com

Apple Topped Bourbon Pork Chops
Serves two

Ingredients
2 tsp extra virgin olive oil
1 small garlic clove, crushed
2 thin-cut boneless pork chops
1 small red apple, such as Gala or Red delicious; cored & diced (I used gala)
2 tsp balsamic or red-wine vinegar
1 tbsp bourbon
1 tbsp grainy mustard; such as Grey Poupon
Salt & pepper to taste

Instructions
Combine the oil + garlic in a non-stick skillet over med-high heat. Place the chops in the center of the skillet. Toss the apple with the vinegar + bourbon, and then add the mixture to the skillet between the pork & the edges of the pan. Cook 6 minutes, turning the pork once and the apple pieces a few times.

When ready to serve, top the pork chops with the mustard. Season to taste with salt & pepper.

crock pot pulled pork sandwiches

This is probably one of the easiest crock pot pulled pork recipes I could find. And it's very good! I've made it before but this time I added a splash of worsteshire sauce and apple cider vinegar. Use your favorite barbeque sauce and top with coleslaw, if preferred!

Source: recipezaar.com

Crock Pot Pulled Pork
Serves four

Ingredients
1.5 lbs pork roast (shoulder or butt)
1 large onion, sliced
1/2 cup ginger ale (I just pour in enough to cover the pork)
1/2 (18 ounce) bottle favorite barbecue sauce
barbecue sauce, for serving (optional)
Sandwich buns

Instructions
Slice 1/2 the onion and place in crock pot. Put in the roast and cover with the other 1/2 onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.

Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.

Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW. (or until heated through)

Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.

pork dumplings

Or are they technically called potstickers? Either way they smelled amazing and tasted pretty good, too! I was feeling a bit adventurous after my success with the paella, so I figured I'd give these a try. Okay, they were a lot of work. I'm not sure I'll be making these often, especially since my dumpling folding skills are not exactly up to par. But I did stash some in the freezer for next time.

I used this recipe from epicurious but used water chestnuts instead of the jicama - though you'd really be fine without. I thought they kind of got in the way of the tasty meat-ness of the dumpling filling. And I also used this handy website for dumpling wrapping and pan-frying instructions. I suggest making sure that the dumplings are fully browned on both sides.

Pork Dumplings
Serves 3-4

Ingredients
1/2 large egg white (sorry, I halved the recipe)
1 tablespoon minced peeled fresh ginger
1/2 tablespoon minced garlic
1/2 tablespoon peanut or vegetable oil
1/2 tablespoon Asian sesame oil
1/2 tablespoon soy sauce
1/2 tablespoon cornstarch
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup diced (1/4 inch) peeled jicama or water chestnuts
1/4 cup minced scallion
3/4 pound ground pork (not lean)
30 wonton wrappers (from one 12- to 14-ounce packages), thawed if frozen
2 tablespoons black sesame seeds, toasted (I omitted)
2 tablespoons white sesame seeds, toasted

Special equipment: a 2 1/2-inch round cookie cutter.

Instructions
Lightly whisk egg white in a large bowl, then whisk in ginger, garlic, peanut oil, sesame oil, soy sauce, cornstarch, sugar, and salt. Add jicama/water chestnut, scallion, and pork and mix together with your hands until combined well.

Separate wonton wrappers and restack in piles of 10. Cut through each stack with cookie cutter and discard trimmings. Arrange 6 rounds on a work surface (keep remaining rounds covered with plastic wrap) and mound a scant tablespoon filling in center of each. Lightly moisten edge of wrappers with a finger dipped in water. Working with 1 at a time and leaving dumpling on flat surface, gather edge of wrapper around side of filling, pleating wrapper to form a cup and pressing pleats against filling (leave dumpling open at top). Flatten filling flush with edge of wrapper with wet finger and transfer dumpling to a tray. Make more dumplings in same manner with remaining rounds and filling.

When you're ready to pan-fry, coat bottom of a large skillet with about 1 to 2 tablespoons of vegetable oil. Line all the dumplings in the pan, smooth side down, BEFORE placing skillet over the heat (this allows them to fry evenly.) Once the dumplings are over the heat, cook for 2 to 3 minutes until the first side starts to burn golden brown. Add about 1/2 inch of water (1.5 cm), cover with a lid, and let cook for 4 to 5 minutes. Once the water cooks off, flip the dumplings over and cook for another 3 minutes. Top with sesame seeds and serve.

(non) bbq ribs

I've tried to convince Freddy to pick up ribs every time we're at the grocery store. He doesn't believe that they can be absolutely delicious when slow-cooked in the oven. Luckily I know that they are - as my mom and grandma always cook them this way. While at Busch's yesterday, I noticed that baby back ribs were on sale. So I picked up a half-slab for me to enjoy tonight while he's at a Fantasy Football draft. He's going to be so jealous! Maybe he'll believe me next time! They were falling-off-the-bone-fabulous!

This is a small order for one, so you'll have to adjust the cooking time accordingly. And I think that next time I'll forgo most of the brown sugar in the rub. I formulated the rub recipe from several that I found online. And, I ended up having to change the foil after an hour and a half due to the smell of burning sugar. I also felt that it may have been a little too sweet.


Oven BBQ Baby Back Ribs

1/2 slab of baby back ribs
Your favorite BBQ sauce

Rub
2 tablespoons light brown sugar
1/2 tablespoon paprika
1/2 tablespoon Emeril's Essence (don't ask, I think it's great)
1/4 teaspoon hot Mexican chili powder


Preheat oven to 375°F. Remove the membrane from the bony side of the slab. Rub spices thoroughly on all sides. Line a pan with foil, shiny side up and place the slab on the pan, meaty side down. Cover with foil, shiny side down. Bake in oven for about 2 hours, or until the meat is falling off the bone. Take out of the oven, brush with BBQ sauce, and put back into the oven (or under the broiler) for about 2-5 minutes. You could also put it on the grill at this point.

Ironically, as I was pulling them out of the oven, Alton Brown (on Good Eats) was explaining how to cook ribs in the oven. He explained that if you turn the bone, and it can spin, then meat is done. Weird. The timing of the show, not the theory.