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Tkil

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meat-o-rama [Sep. 13th, 2009|10:40 pm]
Tkil
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[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.
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Comments:
[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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