Pork Belly: So good, So easy. Did I say SOOOOOO GOOD.
I alway thought Pork Belly was just a name used in marketing pork. I'm so glad I was wrong.
I purchased the pork belly at The Old Time Meat Market in Riverview. They brought it in for me, and were very helpful. 1 lb per person no left overs.
4 lbs raw pork belly
1 large onion halved
1 stock of celery
regular mustard, although you can use any mustard
(enough to smear the pork both sides)
Slow cooker and barbecue
Cut a grid pattern in the fat sid of the pork, , try not to cut into the meat. Sprinkle both sides with salt, pepper and garlic powder, spreading the cut so the spice gets to the meat. Slice pork belly into as many sections as is necessary to go into your slow cooker standing on edge. Place pieces of onion and celery between the slices of pork belly. Slow cook on low for 8 hours. Remove from the slow cooker, (if desired slice the fat off, be sure to lick your fingers) brown on the barbecue for about 10 minutes. Gravey was a 1/8 cup arrow root or flour in a cup of water added to the juices in the slow cooker. Serve with roasted potatoes, and broccoli. Wine paring Sauvignon Blanc.
6 cloves of garlic slivered
2 mini portobello mushrooms chopped fine
1 shallot chopped
¼ green pepper chopped fine
1 cup water
½ cup grated parmesan cheese
1 cup half & half (I've used 1% milk here and it was fine)
¾ cup corn meal
a large dollop of butter
Salt & pepper
½ teaspoon dried/fresh Rosemary (use less if fresh)
½ teaspoon Thyme
Pour half & half and water into large sauce pan, and bring to a boil. Meanwhile saute shallots, green pepper, garlic and mushrooms in butter about 5 minutes until shallots are translucent.
When liquid is boiling slowly pour the cornmeal in while stirring (if you pour it too quickly the
polenta will be lumpy). Reduce heat to medium low. Then add the parmesan cheese slowly stirring while pouring it, add vegetables, thyme and rosemary. Keep stirring until the polenta becomes almost like a lump of dough. If you are lucky enough to have left overs, pack it into the form of a loaf, slice it and fry it in a little butter for breakfest, take it for lunches.
FESTIVE SHAKE 'n' BAKE
Festive Shake 'n' Bake
FESTIVE SHAKE 'n' BAKE
9 chicken thighs with skin
1 box Turkey/Chicken stuffing
1 package of SHAKE 'n' BAKE
1 ½ cup chicken broth (use extra liquid we want a moist stuffing)
6 strips of bacon
3 tble butter or margarine
medium hot curry
Oil a 9x13 glass baking dish.
Prepare stuffing mix as directed on package(replacing liquid with chicken broth). Spread half of the stuffing mix very thinly on the bottom of the baking dish so that the entire bottom is covered. Layer with coated pieces of chicken. Sprinkle with curry and black pepper to taste, add strips of bacon, and remaining stuffing mix. Cover with tin foil, roast for 1 hour at 325F, remove foil and roast for another 15 minute to brown. Serve with polenta and a chilled bottle of Verdicchio. See polenta recipe in Other Dishes.
ADD TO A LARGE BOWL
1 cups flour
1/3 cup oatmeal
2 tablespoons baking powder
½ teaspoon salt
1 tablespoon sugar
¼ cup walnut pieces and ¼ cup dried cranberries
In a second bowl
1 bananas mashed (the riper the better)
1 cup milk
½ teaspoon vanilla extract
1 teaspoon cooking oil(not olive oil)
Beat liquid ingredients until most of the lumps are gone. Add this to bowl with dry ingredients, mix until well blended. The batter should be thick. Fry in a no stick frying pan with a little bit of oil and butter(mixing oil and butter lets you fry at a higher heat). Garnish with a slice of banana, syrup of your choice, serve with sausage and fresh tomatoes. Makes about 6 large (or 10 smaller) pancakes, to reheat left over pancakes, pop them in the toaster.
There is not much measuring to doing Tipsy Peaches. A large dollop of
butter in a frying pan over medium heat, add a large handful of brown sugar and a teaspoon of cinnamon, ¼ tsp nutmeg, add sliced peaches and a large shot of dark rum. Simmer until it starts to thicken, serve with a scoop of Ice Cream and a shot of dark rum over the top. Until you pour the extra rum over the top there is no alcohol left in this, the frying evaporates it out.
Dick's Devine Pork Chops
Pork Chops as meny as you need
Bottle of Compliments herb and basel sauce
A bag of Uncle Bens Bistro Express long grain rice
Open wine and decant it.
Turn oven to 400F/200C, sip your wine. Pour a small amount of the Herb sauce into the bottom of a glass casserole dish; lay out pork chops on top of the sauce, and empty enough herb sauce over them to cover them. Lay cheese slices on top, place in the oven for 30 minutes. Have a glass of wine. Rice takes 2 minutes in the micro wave.
20 minute chicken soup
1 Onion chopped
1 Cup chopped celery
2 Chicken breasts chopped into pieces about the size of a finger joint. (I often use left over chicken)
796 ml can Aylmer diced tomatoes
½ cup green pepper chopped
½ cup zucchini chopped
1 cup cooked rice (use Uncle
Bens Bistro rice takes 2 minutes in the microwave)
1 cup Campbell’s Chicken Broth
Salt, pepper, garlic and cayenne to taste.
1 table spoon extra vergin olive oil 'EVOO'
Add oil (EVOO) to a very large non-stick frying pan (or use a dutch oven), add chicken, onions, celery and spices. Saute over medium heat until chicken is browned. Add diced tomateoes green pepper, zucchini cooked rice to bring to a boil. This is real thick, you can add more broth if you want a lighter soup. You can use uncooked rice but takes about 40 minutes to make.
SALMON 'N' BACON DRIPPINGS
1 Samon tail or fillet per person
3 strips on bacon(fatty) for each fillet
1 Head of romain lettuce
1 package of small tomatoes quartered
Salt and pepper
A box on Kraft Dinner
Sprinkle samon with salt and pepper to taste. Slice bacon into small pieces, fry bacon when bacon is nearly
cooked add samon to pan. When you start the bacon frying start the water for the Kraft Dinner.
Serve over a bed of lettuce with tomatoes, sprinkle with lemon juice, top with bacion pieces and liquid from
Serve with a Chenin Blanc.
½ cup milk
¼ teaspoon vanilla
2 tablespoons of white sugar
Put ingredients in blender. Blend till smooth, put in dessert dishes, refridgerate 20 minutes. Serve with whipped cream and a strawberry on top.
Makes two servings.
There is not really a lot of measuring to go with this a package of large cooked frozen shrimp. Thaw the shrimp and retain the liquid. Place a very large dollop of butter in a frying pan, add the shrimp and liquid. Sprinkle with salt, garlic,a touch of white sugar, and medium hot curry. Simmer until the liquid thickens.
My mom and grandmother were great cooks, and I was taught to cook as a kid. I've never lost the love of cooking and find it a great way to relax.