Archive for the ‘pork’ Category

Now that I’ve shared details of my love affair with pork jowls, aka guanciale, in my earlier blog,  it’s time to use them in a classic recipe.

Fettucini alla Bolognese is my daughter’s go-to dish when we visit one of her favorite Italian restaurants,  Il Corso, on W 55th St. in New York. But we only go there once a year, so it was about time I tried my hand at Bolognese at home. The dish isn’t difficult, but like many great dishes, it depends on the best quality ingredients you can get your hands on.

Much like meat loaf, I like to use a combination of ground beef, ground veal and ground pork. But I don’t sweat it too much if I don’t have all three, substituting a little more of one or the other, depending on what’s in my freezer at the time.

I use grass-fed ground veal that I get down the road from a local dairy farm: Sweet & Salty Farm in Little Compton, RI. I use ground Berkshire pork, full of “good fat.” And I use grass-fed beef from local farms. Guanciale, a cured pork product that comes from the cheek (jowl) of the pig, is something that I prepare myself. I buy the Berkshire pork jowls raw and cure them at home. (That’s another blog!) If you can’t get your hands on guanciale, a nice slab of bacon will do the trick.

The rest of the ingredients are organic, when available.

This recipe probably feeds a dozen people. I make a lot at once because it takes time to put it together and let it cook on the stove, and it freezes really well. I place leftovers in tightly sealed single-portion containers in the freezer and then re-heat them when my daughter gets the craving.

How much pasta you make with this fish depends on how many people you’re going to serve.

 

 

5 tablespoons extra virgin olive oil
3 tablespoons butter
1/2 cup finely chopped guanciale or bacon
1 lb. ground veal
1 lb. ground pork
1 lb. beef
1 large onion, finely chopped
2 carrots, finely chopped
3 stalks celery, finely chopped
2 cloves of garlic, squeezed through a garlic press or thinly sliced
1 small can (6 oz.) tomato paste
6 cups ground tomatoes
2 cups whole milk
2 cups white wine (I use an un-oaked chardonnay like Yellow Tail)
salt and pepper
pasta, cooked (regular or gluten-free )
Freshly grated Parmigiano Reggiano

 

Place the olive oil and butter in a large sauce pan with a heavy bottom over high heat. Once the butter has melted, add the guanciale or bacon, letting the fat render out. When it’s almost brown, add the veal, pork, and beef, stirring constantly. Make sure the meat is broken down into small pieces and completely browned.

Add the finely chopped onion, carrots, celery and garlic, stirring well. Sweat the veggies for a few minutes, letting them get nice and soft.

Add the tomato paste, the ground tomatoes, milk and wine, stirring well. Allowing it to come to a boil will activate the tomato paste’s thickening power. Let it boil for a minute, then reduce the heat to medium-low, and let it simmer for at least 90 minutes, stirring occasionally.

 

Add the ingredients one step at a time until the sauce comes together: 1) guanciale, 2) meat, 3) veggies), 4) tomatoes.

 

You don’t want the sauce to be runny, and you definitely want to give it enough time on the stove top for the flavors to blend and for the alcohol in the wine to evaporate.

Carefully give the sauce a taste, and season it with salt and pepper.

Traditionally, ragu Bolognese is served by placing a part of the cooked pasta in a pan, and adding just enough sauce to have it cling to, not drip from, the pasta. It’s not soup!

Top it with freshly grated Parmigiano Reggiano cheese.

 

 

 

So I’m watching a video of Andrew Zimmern grilling chicken wings using an apricot-mustard glaze after he marinated them in yogurt and threw them on a hot grill. They looked amazing. But I had ribs already thawed in my fridge (Curve ball 1).  I thought: How bad could this recipe be on pork? I gave it a shot.

Apricot-mustard glaze…
1/2 cup apricot preserves
1/2 cup mustard (I used Gulden’s, but Dijon works well, too)

Combine the ingredients in a bowl, whisking them together. Set it aside.

 

I got a large bowl out, and cut the ribs into smaller pieces, about 3 ribs per piece. I placed them in the bowl, threw in about a 1/2 cup of plain yogurt, and mixed it around until all sides of the ribs were coated. I let the ribs stand this way at room temperature for about an hour, while I headed to the grill to set it up.

 

The plan was to light a decent amount of coals that would ash over and then be pushed to one side of the grill, placing the ribs over indirect heat on the other side. They would cook this way until done, with a nice grilled smokey char on the edges.

 

That’s the little mouse home on the left.

Unfortunately, when I opened my grill, I found that a family of mice had made themselves a happy home inside my grill, and I didn’t have the heart to toss them out, babies and all. (Curve ball 2.)  So I needed to find another way to cook the ribs. I headed to my smoker.

I have an electric digital smoker, which allows me to set the temperature and basically walk away, only returning to add smoking chips every hour so. I set the temperature to 275 degrees.

 

I removed the ribs from the bowl, placing them on a cutting board, sprinkling one seasoning on half the ribs, and another seasoning on the other half. The first half got my favorite basic seasoning: Lawry’s Seasoned Salt. The second half received my favorite Cajun seasoning: Tony Chachere’s Original Creole Seasoning. The ribs went into the smoker for about 2 hours.

 

I thought I would smoke the ribs longer than 2 hours, but then I realized it would soon be time to pick my daughter up from school and take her to guitar lessons. (Curve ball 3.)

 

Out of the smoker.

I took the ribs out of the smoker, one half batch at a time, and placed them under the broiler of my toaster oven, flipping them over once I saw the edges of the ribs get nice and dark. This gave them a bit of that char I was looking for that the grill would’ve given me…had I not had a family of mice in my way!

 

After a few minutes under the broiler.

After broiling the ribs on both sides, I placed them in aluminum foil, brushing them on both sides with the apricot-mustard glaze, wrapping the aluminum tightly around them in 2 packages. I placed them on a baking sheet and into a pre-heated 175-degree oven.

 

Tightly wrapped and into the oven they go.

The low temperature in the oven would continue to cook the ribs low and slow, and the glaze would add a little steam to make them tender, and hopefully, delicious. Off to school and guitar lessons I went.

 

Unwrapping the ribs after a few hours.

We returned a few hours later, and I placed the sheet pan with the ribs on the top of the stove to cool for a bit, allowing the ribs to rest.

 

One of each: with Lawry’s and Tony Chachere’s.

Using a bit more of the apricot-mustard glaze, I brushed the ribs one more time and placed them under the broiler one last time before feasting. It was worth that extra effort to get them nice and caramelized.

The final verdict: They came out great, but I preferred the ribs seasoned with Tony Cachere’s better. The Cajun seasoning added a nice kick of heat to counterbalance the sweetness of the apricot-mustard glaze.

Sometimes the happiest of cooking accidents happen with bacon. My original plan was to make Chinese-style honey ribs for dinner. But instead of pulling a nice rack of ribs out of the freezer, I accidentally took out a slab of pork belly. I only realized my mistake when I thawed it and started cooking it, so I decided to continue the process with the pork belly instead. The results were pretty damn tasty.

 

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Marinade:
¾ cup light soy sauce
6 Tablespoons hoisin sauce
5 lbs. pork belly
Zest and juice of 1 lemon
2 whole star anise
2 cinnamon sticks (3”)
1/2 cup honey
4 cups chicken broth
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Mix the marinade ingredients. Set aside.
Cut the pork belly into pieces that are about 3 inches square. Place them in a large pot. Cover them with water and bring it to a boil. Boil for 5 minutes. Drain.
Place the pork belly pieces on a sheet pan lined with non-stick aluminum foil. Coat them with marinade while they’re still hot. Let them sit for 10 minutes.
Pre-heat the oven to 350 degrees. Bake the pork belly pieces on the sheet pan for 30 minutes.
While the pork belly is baking, start the sauce in a large non-stick pan or pot: combine the lemon zest and juice, star anise, cinnamon sticks, honey and chicken broth. Bring it all to a boil, then reduce to a simmer.
When the pork belly pieces have finished baking, add them (and any fat or liquid in the pan) to the sauce pot and simmer (covered) for at least 15 minutes or until the meat is tender.
Turn the heat on high, uncover the pot and cook until the sauce is reduced to a glaze that coats the ribs. Reduce the heat as the sauce thickens to avoid the sugars in the honey from burning. When the pieces are sticky and gooey, they are ready!
Let a piece of pork belly cool…then slice the to the desired thickness and fry it like regular bacon….or just pop it in your mouth like pork candy!
Makes an amazing omelet!
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I recently hosted a “boys’ weekend” at Saule, our rental home in Little Compton, Rhode Island (http://www.sauleri.com. We’re listed at Homeaway.com), and when you’ve got guys coming over, you’ve got to have ribs! I like making these because they don’t require hours on the grill. They’re gooey, sweet and absolutely delicious!
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¾ cup soy sauce
 1/4 cup hoisin sauce
5 lbs. pork ribs
Zest and juice of 1 lemon
2 whole star anise
2 cinnamon sticks (3”)
1/2 cup honey
4 cups chicken broth
Mix the soy sauce and the hoisin in a bowl, and set aside. These are the marinade ingredients.
If the ribs are large, cut them into individual pieces. If smaller, cluster 2 or 3 ribs together. Place them in a large pot. Cover them with water and bring it to a boil. Boil for 5 minutes. Drain.
Place the ribs on a baking sheet lined with non-stick aluminum foil or with a rack and coat them with the marinade. Let them sit for 10 minutes.
Pre-heat the oven to 350 degrees. Bake the ribs on the baking sheet for 30 minutes.
While the ribs are baking, start the sauce in a large non-stick pan or pot that will hold all the ribs: combine the lemon zest and juice, star anise, cinnamon sticks, honey and chicken broth. Bring it to a boil, then reduce it to a simmer.
When the ribs have finished baking, add them to the sauce pot and simmer (covered) for at least 15 minutes or until the rib meat is tender.
Turn the heat on high, uncover the pot and cook until the sauce is reduced to a glaze that coats the ribs. Be sure to reduce the heat as the sauce thickens or the sugars in the honey will burn! When the ribs are sticky and gooey, they’re ready.
Substituting grapefruit for the lemon works really well, too!

 

Spaghetti alla Carbonara and Fettuccine Alfredo are my daughter’s two favorite pasta dishes. When she couldn’t decide which one she wanted for dinner one night, I decided that she’d get both! (Yes, I spoil my girl rotten!)

The addition of chicken and peas made for a more balanced plate. This is now one of my go-to dishes when guests arrive, since many parts can be prepared ahead of time. And the gluten-free version tastes as good the original!

 

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Start with the chicken…

The breading for the chicken uses gluten-free bread that I’ve toasted, crumbled and put into a food processor to make breadcrumbs. You get a lot more flavor this way than using store-bought GF breadcrumbs from a can. I add gluten-free flour to it to lighten it up. Cup4Cup is by far the best GF flour I’ve tried.

If you’re not on a GF diet, simply use regular breadcrumbs and all-purpose flour in the same proportions.

1/2 lb. chicken breasts, cut into 1″ pieces
1 egg, scrambled
4 oz. sliced gluten-free bread, toasted (I use Udi’s frozen bread)
1/2 cup gluten-free flour (I use Cup4Cup)
3 teaspoons dried parsley
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1 1/2 teaspoons salt
1/4 teaspoon pepper
olive oil, for frying

Scramble the egg in a bowl. Cut the chicken into pieces, and add them to the egg, making sure they get evenly coated. Set aside.

In another bowl, combine the bread crumbs, flour, parsley, oregano, basil, garlic, onion, salt and pepper. Set aside.

Fill a pan with about an inch of olive oil. Heat to medium-high, for frying.

In batches not to overcrowd the pan, take the chicken pieces out of the egg and toss them in the bread crumb mixture, shaking off the excess. Place them carefully in the hot oil and fry on both sides until golden. Since they’re small pieces, they should cook all the way through easily. Drain on a plate covered with paper towels. Do this with all the chicken and set it aside. Try not to eat it all before you make the rest of the dish! (This chicken can also be eaten as is–these are my daughter’s favorite nuggets–or used with tomato sauce and mozzarella cheese to make a delicious chicken parmigiana.)

 

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The carbonara factor…

Many recipes for Spaghetti alla Carbonara use pancetta or bacon. But the original recipe calls for guanciale: cured (but not smoked) pig jowls, or cheeks. It’s easy enough to find in a good Italian food store, but I cure my own. I buy raw heritage Berkshire pork jowls from a farm that raises the pigs humanely, and cure the jowls for about 3 weeks in a combination of salt, pepper and fresh thyme leaves. Then I rinse them, pat them dry, and cut them into portion-sized pieces, which I wrap individually and freeze until I need them. It’s a lot of work, but to me, totally worth it.

3 oz. guanciale

If the guanciale is frozen, let it thaw just a little, then cut it into the smallest cubes you can manage. Place it in a pan and cook them until they’ve browned and crisped beautifully. Keep an eye on the pan, as guanciale can burn easily. Use the fried meat bits for this recipe and save the fat for flavoring a future dish! Set aside.

 

The Alfredo sauce…

Despite what you get in crappy restaurants like Olive Garden, Alfredo sauce should not be runny or soupy. It should cling to the pasta and be rich in flavor. When making this dish gluten-free, I use Garofalo gluten-free pasta exclusively, because it tastes just like real pasta. (Believe me, I’ve tried every GF pasta out there.) I buy mass quantities at Amazon.

If you’re not on a GF diet, simply use your favorite regular pasta.

1 cup heavy cream
3 tablespoons butter
Fleur de Sel or sea salt
1 lb. pasta, fresh or dried
2/3 cup freshly grated Parmigiano Reggiano cheese
freshly ground black pepper

 

Put 2/3 of the cream and all the butter in a large saucepan that will later accommodate all the pasta. Simmer over medium heat for less than a minute, until the butter and cream have thickened a bit. Turn off the heat.

Drop the pasta in a bowl of boiling salted water. If the pasta is fresh, it will take just seconds. If it’s dry, it will take a few minutes. (Gluten-free pasta takes a little longer.) Either way, you want to cook the pasta even firmer than al dente, because it will finish cooking in the pan with the butter and cream. Drain the pasta immediately when it reaches that firm stage, and transfer it to the pan with the butter and cream, tossing the pasta gently for a few seconds to coat.

Turn the heat under the saucepan on low, tossing the pasta, coating it with the sauce. Add the rest of the cream, all the Parmigiano Reggiano, and a bit of pepper (no salt because there’s plenty in the guanciale and cheese.) Toss briefly until the sauce has thickened and the pasta is well-coated.

 

At this point, you don’t want the pasta to get to dry, so you add…

1 cup of frozen peas

…tossing gently to warm them through. Also add the cooked guanciale at this time.

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Plate the pasta in a bowl or dish and serve the chicken alongside.

 

 

 

 

 

The asparagus bed is winding down for the season in the home garden right now. Like tomatoes, asparagus is at its very best at the peak of the season, and I don’t really want to eat it in the off-season, when it comes from South America, all dried up and tasting like twigs. So now is my last opportunity to gorge!
But that doesn’t mean that I don’t want variety! It’s great straight out of the garden, or served raw in a salad. It’s delicious pickled, or simply tossed in olive and baked in the oven. But here’s a recipe that’s one of my family’s favorites…
4 mild Italian sausages, sliced into pieces 1/2″ thick
1 lb. penne pasta
1/2 onion, finely chopped
1 cup chopped fresh trumpet mushrooms (white button mushrooms work, too)
2 cups fresh asparagus, sliced into 1-inch pieces
1 clove garlic, passed through a garlic press
1 cup homemade chicken broth
6 fresh sage leaves, finely chopped
1/2 cup freshly grated Parmigiano Reggiano cheese
extra virgin olive oil
salt and pepper
Have the pasta water boiling, and add the pasta, cooking until just a bit more undercooked than al dente.
Heat a large pan, and drizzle in some olive oil. Saute the sausage pieces until browned and cooked through, but not over cooked. Remove the sausages from the pan and place them in a separate bowl. Remove all but 2 tablespoons of the fat left behind in the pan.
Place the pan back on stove and saute the onion until translucent. Add the garlic, and saute for 10 seconds. Add the sage, and saute for 10 seconds, stirring. Add the chopped mushrooms and saute for a few minutes, then add the chicken broth, and simmer until almost all the liquid has evaporated. Pour the contents of the pan into the bowl with the sausages.
Return the pan to the stove, add a little more olive oil, and on medium heat, saute the asparagus pieces. Cook them until they are al dente, not too soft. Once the asparagus has reached this stage, return all the contents of the sausage/mushroom bowl to the pan to heat through. Drain the pasta, and add it to the pan as well, combining all the ingredients. If it looks too dry, add a little pasta water to the pan. Season with salt and pepper.
Make sure you serve this hot, with grated Parmigiano Reggiano on top, and drizzle lightly over the top with extra virgin olive oil.

 

Pork tenderloin is a lean cut of meat that can dry out easily when roasted. It’s usually just a couple of inches around, and over a foot long…a shape that can easily go from juicy to overdone in just a few minutes if you’re not watching it carefully.

I usually cook my pork tenderloin much like I would a pork chop: In one bowl, I’ve got a couple of eggs, scrambled. In another, a mixture of flour with whatever seasonings I like. Cutting the tenderloin into 3 or so pieces to fit the bowls, I coat them in the egg wash, then dredge them in the seasoned flour before browning on all sides in a heated pan with pork lard on the stove top. Then into a 325-degree oven until the temperature just reads 145, letting the meat rest a few minutes before slicing.

But it was time for a change. This recipe really is based on what I had in the fridge and pantry at the time, and it just rocked!

I chose chickpeas (we never called them garbanzos!) as my starch. I don’t worry too much about carbs, as long as they’re good ones and in moderation. I try to avoid the white stuff: potatoes, pasta and white rice.

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1 1/2 lb. pork tenderloin, cut into 1/4″ thick medallions, then cut in half
1 cup all-purpose flour (I use Cup4Cup gluten-free flour)
1/2 onion, finely chopped
3 carrots, peeled and sliced
3 stalks celery, sliced
1 teaspoon garlic salt
1/2 teaspoon pepper
1 pint veal stock or chicken stock
1/2 cup white wine (I like an un-oaked chardonnay like Alice White)
1 pint water
large pinch of bouquet garni
1 15-oz. can chickpeas, rinsed and drained
1 head organic kale, cleaned, stems removed, and chopped

 

 

Slice the pork tenderloin into 1/4″ medallions, then cut each medallion in half. Set aside.

In a bowl, add the flour (unseasoned). Set next to the pork.

Heat a heavy skillet big enough to hold all the pork. Add a few tablespoons of olive oil or pork lard. Drop the pork pieces in the flour, coating them well, then shaking off the excess. (No egg wash needed.) Place them carefully in the pan and brown them on both sides. They don’t need to cook all the way through.

Leaving the pork in the pan, add the onions and stir, cooking for a couple of minutes. Then add the carrot and celery slices, stirring again. Sprinkle in the garlic salt and pepper, stirring again.

Add the stock, the wine, and the pint of water. Bring it to a boil and let it simmer for a few minutes, stirring gently.

Add the chick peas. Then add the kale, a handful at a time, waiting for the greens to wilt into the soup before adding another handful. Do this until all the kale is in the pan. Add the pinch of bouquet garni. Bring the soup to a boil again, then reduce it to a medium-low simmer, uncovered.

The soup is ready when the veggies are tender, about 15 minutes. Keep an eye on it, and if the liquid has evaporated and it looks too thick, add more water, bringing to a boil with each addition, then reducing the heat.

Taste for seasoning before serving.

 

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There’s a wonderful Italian roasted meat dish called Porchetta (por-ketta). Though there are many ways to prepare it, the classic version consists of a pork belly that is seasoned and then wrapped around a pork loin. The meat is tied, then roasted slowly for hours, basted with wine and the meat juices until the pork is cooked and the outside skin is crackly and crispy. Then it’s sliced like a log and served as a sandwich or a main dish. It’s absolutely fantastic! (If you’re in New York City, go to the small restaurant called  Porchetta on the lower east side and taste this porky awesomeness the way it was meant to be.)

I recently purchased a beautiful hunk of grass-fed beef brisket from Pat’s Pastured, a wonderful farm here in Rhode Island. I said to myself: “What if I cook it like Porchetta?”

I searched through a dozen Porchetta recipes and used whatever herbs and spices I liked to make my own special seasoning for this slab of meat I now re-named “Brisketta.” For the most part, I used common ingredients in Italian cooking, but I added toasted fennel seeds, an ingredient in Porchetta, as a tip of the hat to that classic dish.

If you don’t have brisket handy, using a cut like beef flap will work just as well.

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I flipped the brisket fat-side-down on my cutting board and carefully sliced it down the middle horizontally to make two large–even thinner–slabs of meat. The bottom half, with the fatty side of the brisket, would eventually be my outside layer. The top half would be my inside layer.

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I took the top half and slathered some of my seasonings on it. Then I rolled it up into a log as tightly as I could. I slathered more of my seasonings onto the bottom half of the brisket, the rolled it around the first log as tightly as I could, so that the fattiest side of the brisket would now be on the outside of this large meat log. I seasoned the fatty side with any leftover seasonings I had.

Now, rather than having a piece of meat that was only 1 1/2″ thick, I had a meat log that was 6″ thick. Much easier to cook and control. I tied the meat log up tightly with butchers’ twine and let it rest in my fridge overnight.

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The next day, I removed the meat log from the fridge and let it sit on the counter for an hour, so that it would come back up to room temperature. Meanwhile, I started my digital smoker (an electric one), setting the temperature at 250 degrees. I placed the meat log on a rack in my smoker, and a bowl of water on another rack to help keep it moist during the cooking process. I closed the smoker door, and then cooked it low and slow for about 5 hours. My smoker has a side chute that lets me drop wood chips inside, and I used slivers of oak to add some smoke.

I removed the meat log from the pan and put it directly onto the grate before cooking.

I removed the meat log from the pan and put it directly onto the grate before cooking for 4 hours, but returned it to the pan once I wrapped it in foil.

 

After 5 hours, I removed the Brisketta from the smoker, wrapped it in foil, and returned it for another 2 hours.

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7 lbs. beef brisket
1 tablespoon fennel seed, toasted and cooled
5–3″ strips of bacon, cooked and cooled
2 tablespoons oregano
2 tablespoons parsley
2 teaspoons basil
2 tablespoons salt
1 teaspoon pepper
2 teaspoons granulated onion
1 teaspoon granulated garlic
Grated zest of 2 lemons
1/2 cup olive oil

Pour the fennel seed in a hot, dry pan on the stove. Toast the seeds until they release their aroma, but don’t let them burn. Set aside to cool.

Crumble the bacon strips and place in the bowl of a food processor. Add the cooled fennel seeds, oregano, parsley, basil, salt, pepper, onion, garlic, and lemon zest.

Run the food processor and slowly pour in the olive oil, until you have a paste much like pesto.

Slice the brisket in half horizontally. Save the piece with the fatty side for last, because this is the piece that will wrap around the others, with the fatty side out. Smear the rub on the first piece of brisket and roll it tightly into a log. Smear the rub on the second piece of brisket and wrap it around the first piece, making sure the fatty side is on the outside.

Once you’ve rolled both pieces into a single meat log, scored the fatty exterior with a knife and rub any leftover seasoning paste onto it. If you have none left, simply season with salt and pepper.

Tie the meat log tightly with butchers’ twine, tucking in all loose ends.

At this point, you can place the meat log in the fridge until ready to cook, remembering to remove it at least an hour before cooking so that it comes back to room temperature.

Pre-heat an oven or smoker at 250 degrees. Place the meat log directly on the grate, with a pan underneath to catch the dripping fat. Place a bowl of water in there as well, to keep the meat moist while it cooks. Cook for 5 hours, then wrap in foil and cook another 2! Let it rest an hour before slicing…if you can wait that long!

Few dishes scream out “comfort food” like meatloaf. My Mom’s meatloaf was awesome, and she’d cut a huge slab of it onto my plate, with fantastic butter-loaded Pennsylvania Dutch egg noodles on the side. I couldn’t stop eating it.

I never thought of making meatloaf when I moved away, because it gave my Mom something special to make for me when I came home to visit. She was thrilled that there was a dish she could make that I would devour every time, without hesitation. (The others were her roasted lamb and Lithuanian pierogis called koldūnai (kol-doon-ay).

But now that my Mom has moved into an assisted living facility where she can’t cook, I’ve had to take meatloaf matters into my own hands. I never got my Mom’s exact recipe. But I had an idea of what went into it, so I gave it a shot.

The standard mix for my Mom’s meatloaf was one-third each ground beef, pork and veal. I go 50-50 with the beef and pork instead, unless I can get my hands on humanely-raised veal from a farm down the road. My Mom used Lipton onion soup mix in her meatloaf. I chose to stay away from packaged ingredients which are nasty and could contain gluten. And instead of layering slices of bacon on top as many people do, I like to use my own home-cured and smoked pre-cooked bacon that I chop up and put inside the loaf.

To keep this dish gluten-free, I use GF breadcrumbs. I buy loaves of gluten-free bread, toast them, then put them in a food processor to make great-tasting bread crumbs that have all the flavor of regular bread crumbs, without the gluten.

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4 strips bacon
1 yellow onion, minced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon granulated garlic
pork fat or olive oil
1 lb. ground beef
1 lb. ground pork
1/2 cup breadcrumbs (I use gluten-free)
1/4 cup ketchup
2 eggs

 

Fry the strips of bacon until crisp. Remove the bacon from the pan and chop it fine. Set it aside.

Keeping the rendered bacon fat in the pan, and sauté the onion with it until translucent. Add the salt, pepper and garlic. Set the pan aside, letting it cool to room temperature.

 

In a bowl, combine the meat, bread crumbs, ketchup, bacon, eggs, and the sautéed onion mixture. Form it into a loaf and place it in a loaf pan. Bake at 350 for about an hour.

Delicious, caramelized meatloaf.

 

 

 

 

 

Few slabs of meat are as amazing as a pork butt or shoulder, rubbed with a special dry rub, then slow-smoked for 8 hours (or more), pulled and slathered with amazing barbecue sauce. It takes time, but it’s not really that hard to do.

 

My electric smoker allows me to set the time and temp and walk away.

 

 

 

First, get a hunka pork. The kind of pig I get matters to me, and so I buy a heritage breed, like Berkshire (also known as Kurobuta), from a farm that raises them humanely. I’m willing to pay the extra bucks to get better quality meat.

But going to a supermarket or butcher shop for pork is what most people do. The names of the cuts of meat can be a bit confusing. Despite its name, pork butt is not from the back-end of the pig.  (The term “butt” referred to the barrel the meat was stored in when the only method of preservation was salting the meat and storing it in barrels.)

The pork butt is actually the shoulder of the pig. The pork shoulder picnic is a lower cut of the same area. These cuts can also go by the names Boston shoulder roast, Boston butt, Boston roast, shoulder butt, and shoulder-blade roast. Whatever the name, these are all nicely marbled hunks of meat that usually weigh in anywhere from 6 to 8 lbs, and are easy to find. Barbecue fanatics claim the bone-in pork butt is more flavorful, but boneless will work, too.

Once I’ve got my slab of pork, I need to season it. I’ve found that a simple rub is the best way to go for the sauce I’m going to use later.

After 8 hours in the smoker, the rub makes a crust on the meat that is just fantastic!

BASIC DRY RUB

1/4 cup kosher salt
1/4 cup black pepper
1/4 cup paprika
¼ cup brown sugar
1 tablespoon granulated garlic
1 tablespoon onion powder

Place all the ingredients in a jar with a lid and shake it up to blend.

Once I’ve made the rub, I generously sprinkle it all over the pork, and rub it in really well. I have a digital smoker at home, which allows me to set the temperature to cook and smoke my pork butt. I place the pork butt on a rack, put a drip pan with water underneath it to catch the grease, and set the smoker for 250 degrees. I cook the pork at 250 for about 6 to 8 hours, and then add hickory chips to the smoker and smoke the butt at 250 for at least another 2 hours. The marbled fat in the pork butt slowly melts over time and the pork becomes incredibly tender and flavorful.

I remove the pork butt from the smoker and let it rest, covered with aluminum foil, for at least 20 minutes before pulling it apart with a couple of forks, shredding it into beautiful meaty bits.

While the pork is cooking and smoking, there’s plenty of time to make two other very important parts of this recipe: a vinegar-based barbecue sauce, and the cole slaw.

Slaw on the side or on the sandwich…up to you!

 

BARBECUE SAUCE

2 cups ketchup
3/4 cup water
6 tablespoons cider vinegar
6 tablespoons white vinegar
6 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons black pepper
1 1/2 teaspoons cumin

 

Mix all the ingredients in a saucepan and simmer until the flavors have blended, about 20 minutes. Remove from the heat and cool to room temp. If you store it in an airtight container in the fridge, it’ll stay good for a few months.

COLE SLAW

My unusual cole slaw recipe uses an interesting ingredient: pickle juice! Just a splash of juice from your favorite jar of pickles is all you need.

 

1 package of cole slaw veggies
splash of pickle juice
1/4 cup mayonnaise (more to taste)
teaspoon celery seed (not salt)
salt and pepper

There are no real specific measurements for cole slaw, because I’ve found that some people like it dry, others wet…some peppery, some not. Play around with it and make it your own. I prefer a more mayonnaise-y cole slaw, and usually err on the wet side.

In a bowl, combine all the ingredients. Cover it with plastic wrap and chill. When ready to use, re-mix it, and taste for seasoning before using.

OK…time to make that sandwich!

You can either go Carolina style and place the cole slaw right on top of the pulled pork in the bun, or simply serve the slaw on the side. No rules!

Whether you go through all these steps yourself or not, it’s nice to appreciate a labor of love that is worth every bit of time and trouble invested in it.