Mid-Summer Night's Dream

We are now into our second week of August, where did the summer go.  I feel as I get older time just goes by faster and when there are children, time goes by at warp speed.  Isn't summer supposed to be the time when everything slows down to a snail's pace?

One of the magazine's that I read has a segment called "What do you like about this month?".  I can honestly say that August brings the heat (not the part of the summer I enjoy at all), but with the heat it brings the bounty of all sorts of fresh fruits and vegetables. Some of which are great on the grill.  Although a cold ripe plum or a warm sweet tomato plucked from the vine are the best during this time of year.  It is about the freshness of the season and to get outside and enjoy the day.   Usually around this time of year, I'm planning an outside get together with friends, but this year my attention has turned towards something different.  Smoking!  Not cigarettes or cigars, but ribs and pork loin.

My first attempt a couple of years ago was a pork butt for pulled pork, it came out ok.  DH was not happy about the dark bark part the the pork.  This years first attempt was pre-seasoned ribs from Costco.  I made my own BBQ sauce.  My only issue was the timing.  I should have left them on for another hour.  But they were quite yummy anyway.

When I planned on making the ribs, I started with almost a big "BANG", my workhorse of a grill decided that it didn't want hold the flame properly.  So in costing out the repairs, it turned out it would be less expensive to purchase a new grill.  I was sad to see the old one and the older one go (yes, I had two grills at once).  I found a similar grill at Home Depot, but it doesn't have the rotisserie and I decided not to go with the one with the smoker believe it or not.  It does however, have the sear burner, five burners and a side burner.  Much more cooking area than the last.  Which is great, I found out, for a beginner smoker like me! No special equipment needed.

Have you ever eaten something from a restaurant and said, gee I wish I could do that.  One of my favorite foods is German cuisine, not really grill fare.  Most people think of schniztle, which I have done at home numerous times, but I reiterate, not grill food..  Most people don't think of  Kassler Ribchen (Smoked Pork Loin) as grill food either.  Previously, the only place I was able to get this was at a restaurant or I had to buy it at a butcher close to my work.  Well I don't work there any longer, he only carries it periodically for a small fortune and he is not convenient to get to.  So with the craving in heart, I decided my only alternative was to try to make it myself.
 .

Smoked Pork Loin (Kassler Ribchen)

And guess what? I was very successful.  I was concerned because towards the end of the smoking time, a higher entity decided to bring on a rainstorm and I was afraid that it would cause the temperature to drop and ruin the pork.  From what I was reading in the recipe, they advised if there was a problem with completing it in the smoker, I could finish this in the oven for 10 minutes at 450 degrees which I did, just to bring up the internal temperature of the pork to 145 degrees which is the perfect temp to keep this pork juicy.  Along with the roast, I made Crockpot Baked Beans and Homemade Chocolate Ice Cream that would put any chocoholic into a sugar coma.  I have listed all three recipes in the printable recipe section.

Just food for thought, I did not use any special type of smoker.  I used my gas grill with the soaked hickory chips in aluminum foil.  For all of you out there that thought you needed special equipment to get the job done, I say Ha!  I hope you enjoy the recipes as much as my family did.

My next adventure is trying to make my own bacon.  I already purchased the pork belly.   So stay tuned for the next chapter of smoking.

Happy New Year!!!!

Well the old year is gone and the new year is here.  For some, they are happy the old is gone, for the fact that there is hope for the future of the new year to come.  I wish everyone a happy and healthy new year.  If you are one of the ones hoping for a better year to come, my blessing and prayers are with you in hope that dream comes true.  For those who are happy the way last year went, I wish you continued blessings.

We generally like to avoid the craziness of going out, so instead we like to celebrate by ourselves at home. In the past however, we used to have a huge New Years Day brunch which I enjoyed hosting.  Over the past few years, that has dwindled to having a few close friends for dinner.  This year, they were unable to come, so we had a relaxing day to ourselves.  

In many cultures, there are special dishes served on New Years Day in order to ring in prosperity and good fortune.  For many who come from the south, it would be black eyed peas and rice, called "hoppin' john", in other cultures, such as Greece, Mexico, and Holland, a circular cake is prepared to symbolize the completion of the year, In China, Poland and Germany, Fish is served to symbolize a long and healthy life as well as the scales symbolize prosperity.  In Italy, Lentils are served also to symbolize prosperity in the up coming year.

Since I am of Italian decent, I made Lentils with Parsley and Garlic Sausage over rice.  A little combination of Italian and the hoppin' john tradition.  Since the lentils are round they symbolize coins and to reinforce the wish for prosperity, I also cut the sausage in rounds and cooked them in with the lentils.  Along with the tradition of the dish, it also happens to be extremely filling.  It is a great dish to serve on a cold evening with crispy bread and a green salad.  Check it out on my printable recipe page.

And yes, I did make this in my new Cuisinart Crock pot.  I hope you have had the chance to check out the
Williams and Sonoma page.

Well, classes start up again this week.  Another six weeks of grueling studying.  We are also awaiting word of acceptance for private school for my daughter.  So the next few weeks are going to be stressful but exciting.

What a way to start the new year!

Sorry it's been too long

I'm very sorry I haven't posted in awhile.  Unfortunately, sometimes life as we know it gets in the way of other commitments. I know, I know, I missed posting about the snow storm of October, Halloween, Thanksgiving and the beginning of the Christmas season.  Well, I'm here and ready to post.  Check out the "Flint News" and the new recipe for Pork Roast with Apple Butter Gravy, yummmm!  I was hoping to get my classes up and running by October, but it looks like it's going to be closer to January, sorry guys.  The one thing that's good waiting so long is how much I have to say.

First thing I want to talk about is brining.  Has anyone brined anything? pork, turkey, a chicken maybe? No?  Don't be afraid, once you do it, you might actually do it more often. Brining is the process similar to marinading.. Putting meat in a liquid to impart flavor.  The difference between the two is; marinating, you are trying to penetrate the flavor of  your marinade all through your protein.  Brining, on the other hand, you are not trying to impart a  flavor profile as much as keeping your protein moist and juicy.  My favorite protein to brine is pork, which is what I did today.  The one thing about brining is, you want to make sure you have enough time for the meat to soak in the liquid.  I will give you the recipe I used, but there are many great recipes for different kinds of brines. So check them out, find one you like. Don't be afraid, you never know, you might just end up brining your next Thanksgiving turkey.

The next thing I want to mention and I think everyone could benefit from this.  My lovely co-worker mentioned something she does for her family at dinner that I think I'm going start making a habit.  She put's out a platter of some kind of fruit on the table with and as part of her dinner.  I will actually starting doing this on a daily basis.  However, I will be putting out the fruit before and keep it out with the dinner.  Since we are all trying to eat healthier and since they all love to pick while I'm making dinner, this will be a great way for my family to get some of their fruit.  I might actually include some cucumbers and carrots.  The other benefit will be to possibly cut down on the portion sizes of dinner.  So this week I have pineapple and cantaloupe.

The last thing I want to mention is, it is the holiday season.  I know we are all running around with the season of stress.  Shopping for parties and family, baking, decorating on top of the normal family life.  I'm sure you hear this all the time about those less fortunate.  One question that I have for you is this..... why is it that we should only remember the less fortunate during the holidays, why should it not be year round.  I was kind of reminded of this today in church when they discussed their "Giving tree".  Where you select a label of the gender and age of a child to buy them a gift. Besides the actual gift for the holiday, doesn't that child also have basic needs throughout the year?  Something to think about.  I was also reminded today when we went to a function for "People and Paws" hosted by our local animal shelter.  Along with people in need, there are those who depend on us fully to provide for them, animals in shelters.  These are helpless creatures that have absolutely no control over their circumstances. I plead to you to get involved more with your local shelters by donating food, old blankets, maybe time, if your able or financially, again only if your able.   We are starting to coupon for food to be donated to the local shelter.  One thing to keep in mind this season.  It's always exciting to get a new puppy or kitten for Christmas, I know, I've been there.  But just remember a few things, a puppy  or kitten is a huge commitment.  Make sure you have the time, the dedication and discipline to give this new addition to your family.  Yes, just like a baby, it's a new addition, because let's face it... it is a baby, just not human. You don't want to go through a heart wrenching act of adding to your local shelter by donating your new addition, if you know what I mean.   If you don't want to go through all the puppy/kitten stuff, consider an older shelter dog/cat that would fit into your life style.  These older animals want and need a loving home.  There are some great animals that need help, they just were in bad circumstances and need your understanding to get them through their difficult time.  You have the opportunity to change that.  We were blessed to get Flint when he was five, he is a wonderful loving dog and we are happy to provide a spoiled lifestyle for his later years.  I hope you consider the same.  

Just remember New Year's resolutions don't have to be; to go on a diet, get more exercise, or even to give up smoking   It could be as simple as being more patient with someone who is difficult, getting more involved with your church, temple or charity of your choice, helping a neighbor in need, or even writing a letter to someone who needs some words of encouragement.  Resolutions are about change, sometimes changes to self improve, but I think we tend to forget, that we can change ourselves by doing good for others.  This is a priceless route to self improvement. 

Enough ranting.  I said what I have to say.  

I encourage you to send me an email to let me know what your resolutions are and your progress on them.  Also on a lighter note please offer up some recipes for me to try and I will give it shot and post those pictures of my successes.

First recipe

Well, I'm posting my first recipe, including pictures. It is for Pork Chops with Mexican Salsa Verde.  It is flavored with wonderful Mexican flavors of garlic, tomatillos, cilantro, and lime.  I served it with butter and herb rice, glazed carrots and a beautiful green salad with fresh peppers from our garden.  I hope you enjoy this recipe as much as my family did.  I want to thank my daughter, Samantha and my husband for helping with the pictures.  I think Samantha has a future in being a food stylist/photographer.  This recipe is on the recipe page with pictures for the various steps

Pork Chops in Salsa Verde

For Printable Recipe click here