Tag Archives: cabbage

MARINATED PORK SHOULDER SANDWICHES AND SIMPLE COLESLAW

12 Saturday Sep 2015

Posted by in Pork, Recipes, Vegetables

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This year the Houseboat Vacation was cut a bit short for us ladies. I left after a few days, so Mum and my Aunt could catch their plane back to New Zealand, and my daughter could catch her bus to school. Although it was very difficult to leave, I did enjoy the quiet and calm, getting my daughter settled into a new school and the solitary, tranquil time to myself to catch up on life after a busy summer.

MARINATED PORK SHOULDER SANDWICHES

marinated pork shoulderFOR MARINADE

1 cup chopped onion

1/2 cup chopped garlic

1/2 cup brown sugar

2 tablespoons cajun seasoning

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon crushed red pepper

1 teaspoon salt

1 cup white vinegar

1/2 cup wine

1/2 cup Italian dressing

1/4 cup apple juice

1/3 cup Worcestershire sauce

2 tablespoons corn syrup

2 teaspoons molasses

2 dashes soy sauce

FOR PORK

1 (8-pound) bone-in pork shoulder roast

hamburger buns

MAKE MARINADE

Mix all ingredients in a bowl.

PREPARE PORK

Score pork on all sides with a knife, making 1/4-inch cuts in a cross hatch pattern. Put pork into a large zip-top plastic bag set inside a bowl. Pour half of marinade over pork in bag and turn pork to coat. Press out excess air, seal bag and chill at least 4 hours and up to 24. Chill remaining marinade.

Prepare an outdoor grill for indirect cooking (I used the oven). Remove pork from bag and pour marinade from bag and reserved marinade into a small saucepan. Bring to a boil, then reduce heat and simmer 5 minutes. Chill 2 1/2 cups to use as a finishing sauce later. Keep remainder to baste pork..

Set pork on unlit side of grill with a disposable foil pan beneath it to catch drips. Grill, covered, turning and brushing with marinade every hour and maintaining medium-low heat, until a meat thermometer inserted into the thickest park registers 185F to 190F, and pork is tender, about 7 to 8 hours. Transfer pork to a platter, cover with foil and let stand for 20 minutes. Shred pork and drizzle with reserved sauce.

Serve on buns.

Enjoy!

SIMPLE COLESLAW

simple coleslaw

6 cups shredded cabbage

2 cups grated carrot

2/3 cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons white wine vinegar

salt and freshly ground black pepper

In a bowl, toss together cabbage, carrots, mayonnaise, mustard and vinegar. Season with salt and pepper.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/

 

 

 

IRISH POTATO SOUP and COLCANNON

17 Tuesday Mar 2015

Posted by in Recipes, Side Dishes, Soup

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Although the potato, currently the worlds 4th largest food crop, is believed to have originated in South America, this starchy tuber has come to be associated with Ireland, and therefore, with St Patricks Day.

These recipes for Irish Potato Soup and Colcannon, use a very small amount of the approximately 5000 potato varieties that are available worldwide, but are very big on flavor.

IRISH POTATO SOUP

irish potato soup

4 tablespoons butter, divided

4 cups chopped yellow onion

3/4 cup sliced celery

8 potatoes, coarsely chopped

1 (12-ounce) bottle red ale

4 cups chicken broth

1/2 teaspoon salt

freshly ground black pepper to taste

3 tablespoons flour

4 cups half and half

7 ounces grated cheese (sharp white cheddar)

GARNISHES

parsley

blue cheese

cooked bacon, crumbled

Melt 2 tablespoons of butter in a large pot. Add onion and celery, cook over medium heat about 10 minutes.

Add potatoes, ale, broth, salt and pepper and bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 45 minutes.

Melt remaining butter in a saucepan, whisk in flour, until smooth. Cook 3 minutes over medium-low heat, stirring constantly. Stir in milk, whisking until thickened. Add cheese, stir until melted.

Stir cheese mixture into potato mixture until combined. Cook over very low heat 10 minutes. Ladle into soup bowls and sprinkle with parsley, blue cheese and bacon.

Enjoy!

Recipe adapted from Relish

relish.com/

COLCANNON

colcannon

1 small head of cabbage. halved, cored and coarsely chopped

1 pound boiling potatoes, peeled and cut into 1-1/2 inch pieces

2 leeks, chopped

1 cup milk

salt and freshly ground black pepper to taste

1 pinch ground nutmeg

4 tablespoons butter, melted

Put cabbage and potatoes in a 3 quart saucepan and add salted water to cover by 1 inch. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes. Drain and cover.

While cabbage and potatoes cook, put leeks and milk in a separate saucepan and simmer over medium-low heat until soft, about 10 minutes.

Add salt and pepper to taste and nutmeg to cabbage and potatoes, mash well. Make a well in the center and pour in butter, mix well.

Enjoy!

Recipe adapted from All Recipes, February/March 2015

allrecipes.com/

CREAMY COLESLAW WITH PINEAPPLE AND ALMONDS and TROPICAL RICE PUDDING

23 Thursday Jan 2014

Posted by in Dessert, Vegetables

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We had a container of fresh pineapple in the refrigerator, and I wanted to use it before it went bad – I hate to waste good food.
I came across the Tropical Rice Pudding recipe while reading the latest Southern Living magazine, and the Creamy Coleslaw with Pineapple and Almonds looked appealing to me, while I was searching through my stockpile.
The pineapple added a lovely fresh, tropical flavor to the dishes, which was so very welcome amidst these cold, dim days of winter.

CREAMY COLESLAW WITH PINEAPPLE AND ALMONDS

1/3 cup slivered almonds
1 cup chopped green cabbage
1 cup fresh pineapple, chopped
1/4 cup mayonnaise
1/4 cup creme fraiche
zest and juice from 1/2 a lime
1 teaspoon sugar
salt to taste

To toast the almonds, spread out on a cookie sheet, in a 350F oven for 8 to 10 minutes. Set aside to cool.
In a large bowl, combine cabbage, pineapple and almonds.
In a separate bowl, combine mayonnaise, creme fraiche, lime zest and juice and sugar. Season to taste with salt. Toss with the salad ingredients and chill for at least 1 hour.
Enjoy!

Recipe adapted from The Northwest Arkansas Times, May 2012

TROPICAL RICE PUDDING

2 cups cooked rice (I used Jasmine)
4 cups milk
3/4 cup sugar
1/2 teaspoon salt
1 cup cream
2 eggs
2 cups chopped pineapple
1 tablespoon orange zest
1 tablespoon lemon zest
1 teaspoon orange extract

Bring rice, milk, sugar and salt to a simmer in a large saucepan, over medium-high heat, stirring occasionally.
Reduce heat to medium-low, simmer, stirring often, 20 to 25 minutes, or until milk is reduced by half and rice is very tender.
Meanwhile, whisk together cream and eggs. Whisk 2 tablespoons of hot rice mixture into cream mixture. Reduce heat to low, stir cream mixture into remaining rice mixture. Cook, stirring constantly, 2 minutes or until mixture begins to thicken. Remove from heat, stir in pineapple, orange zest, lemon zest and orange extract.
Enjoy!

Recipe adapted from Southern Living, January 2014
www.southernliving.com/food/‎

EGG PASTA WITH CABBAGE, POTATO AND BACON

15 Friday Mar 2013

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St Patrick is one of the most recognized patron Saints of Ireland, and is celebrated on March 17th – the anniversary of his death in 461. It is believed that he brought Christianity to the Irish people, and “perhaps the most well known legend is that he explained the Holy Trinity (Father, Son and Holy Spirit) using the three leaves of a native Irish clover, the shamrock” (from History.com http://www.history.com/topics/st-patricks-day).
Early Irish immigrants to America introduced the tradition of corned beef and cabbage, this wonderful recipe substitutes bacon for the corned beef and includes another Irish staple, potatoes.

EGG PASTA WITH CABBAGE, POTATO AND BACON

6 ounces of bacon (I used Canadian bacon)
1 medium onion, diced
4 cups of cabbage, cored and sliced thin
1 teaspoon of sugar
olive oil, as needed
1 1/2 to 2 large potatoes, peeled and diced into 1/2 inch pieces
3/4 pound of egg tagliatelle
salt and black pepper to taste

Bring a large pot of salted water to a boil.
Set a large pan over medium-low heat. Add bacon and cook until fat is rendered and bacon is browned, about 10 minutes. Using a slotted spoon, transfer bacon to a plate.
Increase heat to medium and add onion. Stir to coat and cook until translucent, about 2 minutes. Stir in cabbage, sugar and a pinch of salt. Cook, over medium-high heat, until lightly caramelized, about 13 minutes.
As cabbage breaks down, it should be lightly coated in drippings. If its dry, add a swirl of oil.
Meanwhile, add potatoes to the boiling water. Boil until al dente, about 7 minutes. Remove potatoes with a slotted spoon from the pot. Add to cabbage mixture and season with salt and pepper. Saute until flavors meld, about 3 to 5 minutes.
Add pasta to boiling water. Cook until al dente. In a large bowl, toss pasta with potato-cabbage mixture and bacon. Season with salt and freshly cracked pepper. Enjoy!

Recipe adapted from The Wall Street Journal, February 2012
www.wallstreetjournal.com/