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meat-o-rama [Sep. 13th, 2009|10:40 pm]
[Current Location |home]
[music |The Cure - Disintegration - Disintegration]

When I went shopping last week, I didn't realize that we wouldn't have the boys this weekend, and I bought way too much meat. So I spent a fair amount of time cooking it this weekend, so it wouldn't go bad -- and, hey, leftovers!

Cubed 3lb pork loin, dredged in flour, browned/seared in oil with some onion and garlic, put into crock pot then put crock into fridge.

Cooked up the remaining two chops in an ad hoc curry (yellow curry powder, some cheap chardonnay, onion, garlic, garlic pepper, pepper (do we see a pattern here?). [Yes, this was the dish that lead to my observation on facebook about alcohol vapors...] Ate one of the chops as a late dinner over some reheated rice. Still have another full meal serving in the fridge.

Started the crock heating up. Roasted about 2lb of chile from our local CSA on the gas grill (thanks to hippybear for the idea); ended up with just over a pound peeled and chopped. Tossed that into the crock with the pork, added a chopped onion and about 8 medium potatoes (cubed). Seasoned with sea salt, cumin, garlic powder, fresh ground black pepper, and about a cup of beef broth. Came out very spicy, but with fantastic flavor.

Beef broth was from making Salisbury steaks -- I'd found a really good deal on cube steak, so I had 8 1/4-lb patties to cook up. Basic recipe, although the patties were already formed, so I didn't mix in any of the usual ingredients into the meat. After the meat was browned, tossed in a medium can of drained mushrooms, a large onion (sliced), 2-3 cups of beef broth, some salt and pepper, and let it simmer for another 10 minutes or so. Thickened with some water and corn starch, then served it on top of mashed potatoes. Both K and J enjoyed the comfort food, and they said it was tasty (although we all thought it needed a bit more salt, and some Worcestershire sauce went nicely with it).

I always forget how tiring it is to stand up in the kitchen for 4 hours straight...

Good food, nobody died, and we have a few meals' worth of leftovers. Yum.

[User Picture]From: deliriumdreams
2009-09-14 06:30 am (UTC)
mmmmmmm.... mashed tatoes.....
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[User Picture]From: tkil
2009-09-14 09:31 pm (UTC)
Ha ha ... all that other much-harder-to-make food, and it was the potatoes that you liked best?

I'll remember that. :)
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[User Picture]From: deliriumdreams
2009-09-14 11:55 pm (UTC)
erm, I didn't really have much else. lol. And those were some damn fine mashed potatoes.
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[User Picture]From: virginiadare
2009-09-14 02:09 pm (UTC)
wow, these are all things I have never tried. Thanks so much for sharing! I have some pork loin and I always roast it and honestly it's not that flavorful. I'll try to cube it next time.
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[User Picture]From: tkil
2009-09-14 09:34 pm (UTC)
Glad you thought they sounded tasty!

Both the curried pork chop and the salisbury steak could have used a longer stewing time, to let the flavor soak through the meat a bit better. (Or I should have cubed the pork for the curry, at least.)

But they are all relatively quick and easy, and used stuff we have lying around the kitchen all the time anyway.

The best pork cooking that I've done in a long time was to use a smoker box in our gas grill. I've done pork chops and "country ribs" with this technique: a dry sweet rub, and then smoke them on the top rack in the grill for an hour or two. Pretty quick, and the flavor is amazing.

Happy cooking!
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[User Picture]From: virginiadare
2009-09-15 12:28 am (UTC)
I want to come to your house and watch you do your thing, the country ribs sound amazing.
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[User Picture]From: skyroom80
2009-09-14 07:43 pm (UTC)
The pork, potato and chile crockpot meal sounds divine and I've saved it to try. I thought for sure you were going with a chile verde at first. ;-)
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[User Picture]From: tkil
2009-09-14 09:36 pm (UTC)
Heh. Well, I just assume it, but most of the time when I say "chile" I really mean "New Mexico Green Chile". So it /is/ a chile verde, but in the Sonoran / Chihuahuan style, not the tomatillo style that is more common in Baja California and up along the coast.

But yes, it's delicious.

You can probably ask daddyevil for more tips on NM green chile, or of course brotherkurt when he comes out to visit. Ask him nicely enough, and he'll probably even bring you some!

Hope you're doing well!
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