Tag Archives: pork chops

BBQ and Mint Chimichurri

I’ve had a beef/steak craving for a while and picked up a couple of rib steaks (cap off), as well as a tray of pork chops, also on sale this week, with a plan to barbecue. Unfortunately, with Friday and Saturday’s rain and thunderstorms, it took a post-supper lull on Saturday before I could finally throw a few things on the grill.

There’s nothing like chimichurri to dress a bbq’d steak or pork chops. I’ve used cilantro, mint and parsley to make it, in the past, but this batch just used mint and parsley. And for a veggie side … steamed artichokes with a chipotle yum yum sauce (leftovers) to dip into. I’ll share the pictures in a separate post

Mint Chimichurri – makes about 2/3 of a cup

2-3 cloves garlic, chopped (about 2 teaspoons)
1 cup fresh mint (spearmint) leaves, packed
1 cup fresh Italian parsley leaves, packed
2 tbsp red wine vinegar
1/2 tsp Kosher or coarse sea salt
1/4 tsp red pepper flakes
6 tbsp olive oil**

** I used extra virgin olive oil since that’s all I had.

Place garlic in the bowl of a food processor and pulse several times until finely chopped. Add the mint and parsley leaves and pulse until finely chopped.

In a medium sized bowl, add the vinegar, salt, and red pepper flakes and stir until the salt has dissolved. Add the mint-parsley mixture and stir until well mixed. Stir in the olive oil.

Transfer to a glass jar, seal and refrigerate. The chimichurri will keep for several days in the refrigerator.

Perfect to serve over steak, lamb or even roasted potatoes!

Steak, potatoes and mint chimichurri – I put the chimichurri on the potatoes for visual contrast though it’s generally served on top of your grilled meat.

Dessert was a couple of large cream puffs filled with chocolate Chantilly cream

Mixed bbq grill – Rib steak, Yukon gold potatoes, a package of hot dogs and a couple of pork chops

Advertisements

January Wrap Up

WARNING: Picture heavy post

The first month of the new year is almost gone and, while I ate well, I’ve had to be very frugal in my grocery shopping. Which meant foraging in my freezer for things I bought in more affluent days. Some of the meals were very simple while others were a bit more fussy.

Fried pork chop with leftover butternut squash

Ready-made frozen potato, cheddar and bacon filled pierogies sauteed in onions, topped with sour cream and served with Debrecener sausage

Buffalo Chicken wings – Two pounds of wings dressed with sauces/dips included in the box. Added bagged, frozen hashed brown potato patties and salad

 

Chicken Cutlet Caesar Salad – Leftover cutlet, home made croutons and shredded cheddar for extra texture and flavour

Lap Cheong (Chinese Sausage) Steamed Rice

One of my favourite dim sum dishes is sticky/glutinous rice lotus leaf wraps (lo mai gai). Along with chunks of steamed chicken, small chunks of Chinese sausage (lap cheong), Chinese mushroom and scallions are also found in the wrap. I remember pieces of hard boiled egg … but that seems to have disappeared. When I ran across a package of those tasty sausages, I picked it up with the vague idea of making something similar. Instead, I just added them to the top of a pot of rice before cooking it and let the fat melt and flavour the rice. Then I chopped up the sausages, and stirred them, along with green onion and soy sauce, into the rice. A spoonful of sambal oelek for spice and I had a fast and delicious rice bowl for lunch or supper.

Cheese “Boats” or Pies aka Fatayer Jebneh or Khachapuri

Some years ago I made fatayer, a Middle Eastern yeast based pastry which may be shaped in a variety of ways and filled with meat, spinach, mushroom or cheese. Left as flat rounds or mini ‘pizzas’ the dough may be topped with a za’atar paste (a spice mixture made up of thyme, sumac and toasted sesame seed) or a ground meat mixture. The meat ones are called ‘sfeeha’.

Cheese Pies (Fatayer Jebneh) – makes 20 6″ oval cheese pies

Use ~2 oz/56.7 gm per fatayer

To make the dough

3 cups flour, divided (2 1/2 cups and 1/2 cup)
1 tsp salt
1 teaspoon baking powder (see note)
1/4 cup vegetable oil
1/4 cup yogurt
1 tbsp granular yeast
2 tsp sugar
1/2 cup warm water

For the cheese filling

2 cups crumbled paneer, ricotta or feta cheese  (or some combination)
2 cups grated old cheddar cheese
1/4 cup minced green onion (~2)
1/4 tsp salt
1/8 tsp ground black pepper

Proof the yeast by mixing it with the 2 tsp of sugar and warm water in a cup; the yeast should foam and bubble. If it doesn’t then it has gone bad and you need to replace it with new package.

In a bowl, whisk together 2 1/2 cups of the flour, salt and baking powder (if using) until combined.

Add the oil and then rub it into the flour mix with your fingertips.

Add the yogurt and the water/yeast mixture and knead the dough until it forms a smooth soft ball that doesn’t stick to your hands, using the reserved flour as needed. (TIP: lift the dough and slam it into the table 7-10 times during kneading. That will give your baked goods that fluffy interior.)

Oil a bowl with a little olive oil, place dough inside, cover with a clean towel or plastic wrap and leave it in a warm place until it doubles in size.

Push down the dough and then cut into half. Roll each half into a sausage shape and cut into 10 even sized portions. Roll the 20 pieces of dough into balls and cover them with a clean towel and allow to rest for 10 minutes.

Roll each dough ball into an elongated oval shape 5-6″ long. Place 1 rounded tbsp of the cheese filling in the middle of the oval, leaving about 1/2″ around the margin.

Fold one edge of the dough over and press it with your finger tips to seal it. Fold over the opposite side and tuck the dough under the pastry boat. Repeat on the opposite side.

Once you’re done shaping the pastry gently press the top folds down to adhere the dough to the cheese. This helps to prevent the pastry boats from opening up when you bake them

Brush the pastries with milk, egg wash or olive oil to give them a beautiful golden color when they bake.

Preheat the oven to 375 deg F.

Rest the pastries for 10-15 minutes after shaping before baking them.

Bake on the lower-middle rack for 15-20 min until the tops and bottoms are golden brown.

Note: If you are going to consume the fatayer soon after baking, keep the baking powder (increases the fluffiness of the dough and allows it to rise better in the oven). If you plan on storing them or eating them over a couple of days omit the baking powder because the fatayer remain softer and more chewy when they are cooled and stored without the baking powder. (Baking powder results in the baked goods hardening a little when they are cold)

 

Recently, I learned about a similar cheese topped pastry called khachapuri made in Georgia (the Caucasus mountains). I was intrigued by the shaping, so I used the same dough and a similar filling (ricotta, cheddar and feta cheese, green onion, salt and pepper)  I’d used to make the fatayer and played with the dough. They looked pretty good (and tasted delicious) but I need to work on my shaping as the boats opened up during baking. NOTE: The cheeses were all frozen and bagged 2-3 months ago so I wanted to use them up.

 

 

Dessert made with leftover pastry from the chicken pot pies

Butter tarts with raisins

Blind baked mini pie shell filled with orange curd and topped with sweetened whipped cream

 

PICSPAM: Last BBQ of the Season

I love the taste of bbq’d foods but only bbq’ing a few things at a time seems wasteful to my frugal nature. So I make it worth my while with enough meat and veg for a week’s worth of meals.

I recently saw a post for Mexican market corn which made my mouth water, so I picked up a half dozen corn on the cob on sale to throw on the grill and make a batch. At 6 for $1.99, it wasn’t the best deal ever but I didn’t quibble. I didn’t quite have the energy to make them today, but there are two cobs set aside for it. The other three will probably end up in a corn chowder.

The full spread.

Here’s a picture of today’s Civic Holiday meal.

And some close-ups … sirloin steak and a sweet potato

Sweet corn on the cob and pork chops

Jumbo hot dogs

Brioche Hamburger Buns, Hoagies and a BBQ

I’ve barbecued for at least three weekends in the last month because, miracle of miracles, it’s NOT raining.

And I like the taste of bbq’d meats.

No other explanation needed.

I was going to throw sirloin steaks, burgers and a chicken breast on the grill but switched out the last two pork chops in my freezer for the steaks, so I wouldn’t have two beef items. In anticipation of the burgers, I decided to make my own hamburger buns. My recipe makes enough dough for sixteen buns but I made hoagies with half, so I ended up with eight buns and four hoagies. Brioche breads freeze and thaw wonderfully, so that’s why I decided on an enriched rather than a lean bread recipe. It tastes good too.

Hamburgers … naked and dressed – I don’t like raw onions on my burgers but onion rings. Oh mama!!

The rest of the barbecue – Now I just have to figure out what to serve for sides in the week ahead … although I’m thinking of sticking that chicken into one of the hoagies.


Baked Chinese Buns and other stuff

WARNING: Picture Heavy Post

I’ve been doing quite a bit of cooking from my freezer these days due to necessity. No money and free time means I can get creative.

I love dim sum and one of my favourite dishes is char siu bao or Chinese bbq’d pork buns. I was going to use the Korean pork tenderloin for a filling but I was too lazy to do so when I had a  container of Jamaican beef patty filling in the freezer, so I used that instead. I ended up making 2 batches (24 buns total) to use up all the thawed filling. Next time I’ll try for something more traditional with my own Chinese bbq’d pork. The buns were a definite winner.

Char Siu Bao Dough – makes 12 x 1 1/2 oz buns

2 1/4 tsp (1 package) of dried yeast
1/4 cup sugar
1/2 cup warm water
2 cups (280 gm/10 oz) plain flour
1 egg, slightly beaten
3 tbsp oil
1/2 tsp salt

Egg wash: 1 egg beaten with 1 tsp cold water

Shaping the Buns:

Place the sugar and warm water in a small bowl, mix until the sugar has dissolved. Add yeast and leave it for 10 – 15 minutes until it becomes all frothy.

Sift flour into a large bowl.

Add the yeast mixture, beaten egg, oil and salt and stir. Bring the flour mixture together with a fork or your hands.

Place the dough on a lightly floured surface and knead for approximately 10 minutes. Use as little flour as possible for kneading. The dough should be smooth and slightly elastic.

Place the dough in a lightly oiled bowl and cover with a damp cloth. Leave to rise until it is double in size. This will take from 1 – 2 hours depending on the temperature in your kitchen.

Once dough has doubled in size transfer to a working surface over which you’ve scattered some flour. Deflate the dough a bit and divide into 12 equal portions. Shape into round balls.

You can use a rolling pin to roll out the dough to approximately 8cm (3 inches) in diameter. Then pick the piece of dough up and gently pull the edges to enlarge to about 10cm (4 inches) in diameter. (By doing this it keeps the dough slightly thicker in the centre. This means that when your buns are cooking they won’t split on the top.)

Place a good sized tbsp of filling on the dough circle. Then gather the edges and seal your bun.

NOTE: Alternatively, press the ball of dough down with the heel of your palm, put the stretched dough into your left hand and add the filling. Use the thumb of your left hand to press down on the filling while using the thumb and first two fingers of your right hand to draw the edges of the dough up around the filling.

Place the bun sealed side down on your baking sheet. Continue with the rest of the dough. (You can press down on the balls gently so the bun won’t be too bread-y on the top and the filling will more centered. See picture below. ) Once all the buns are finished, brush the surface with egg wash.

Place in a preheated oven of 400º F for 15-18 minutes or until golden brown.

The buns went well with a freshly made bowl of creamy turkey and wild rice soup.

A few other goodies made this month: Raisin butter tarts and a couple of mini pies, coconut panna cotta with a blueberry sauce or a simple apricot jam base and a quince paste garnish.

I used the extra blueberry sauce for a filling for a couple of blueberry-raspberry mini pies. The filling for the fruit pies was thickened with a cornstarch slurry and cooked together with a handful of frozen raspberries before being allowed to cool. The pastry for the tarts and pies were made with Tenderflake lard pastry from the freezer.

And lest you think it was all about the sweets … here are some other tasty dishes.

Chorizo sausage, jalapeno cheese and cheddar cornbread … with leftover turkey potato gnocchi soup

Salmon in roasted tomato and pesto marinara over fettuccine

Pork chops – either simmered in a cream of mushroom gravy or breaded and pan fried

And then, there’s always a pizza or two. In this case, the last of the whole wheat sourdough dough from my freezer.

Washed down with a refreshing beer, in this case a Japanese Sapporo.