Crepinettes

I saw using caul fat before but forgot about it. Some
call it lace fat. I saw the recipe for sausage patties
wrapped in it that sounded good.. You can see You
tube videos, just search on crepinettes.

You can season the sausage patties about any way
you want. The one I used with dried apricots and
pistachio nuts sounded good to me. If I make
some again will try peppers & onions.

We had potato cakes and applesauce with them.It
said the cauol fat only lasts a few days in the
fridge but freezes well. I think it would be good to
wrap pork loin or tenderloins with it.


Patties made & wrapped

Making the patties

Frying them

My supper

Good taste

Pork Cutlets and Potato Cakes

Dec 13 2017

Last Sat. we had pork cutlet sandwiches on Naan
bread with potato cakes and applesauce. One of
our favorite meals. We both have mustard and dill
pickle on the sandwiches.

To hurry up some I just heated the Naan in the
microwave. That made the Naan warm but soft. I
recommend toasting the Naan in a skillet or on a
griddle, much better.

My supper

Smoke & Steam CS Pork Ribs w/Fried Hominy

09 24 2017

I don’t do country style pork ribs that often, I just never got them tender enough for me. They are not really ribs but sliced from the shoulder blade end of the loin. For me the best way was to smoke some and then braise or do in a crock pot. I did some Friday for our supper and added my Instant Pot pressure cooker to get them fall apart tender.

Reading some recipes for the IP called for 45 min. Cooking in the IP. I decided on 1 ½ hours in my Traeger pellet smoker and 35 minutes in my IP. I seasoned the 3 ribs I got from my butcher with some Galena Street rub and did them at 250 deg. grill level with LumberJack 100% hickory pellets.

Then they went in my IP, added about a cup of beer and ⅓ cup of BBQ sauce and set it on Meat/Stew for 35 minutes. When done I let it release the steam before opening and serving. I used my butchers sauce, it’s a little like Sweet Baby Ray’s only tangier. Use your favorite and water will work in place of beer. I removed grease with a gravy separator to serve over. They were fall apart tender, I ate most of mine with my fingers.

My side was some fried yellow hominy in a little olive oil and added chopped onion and red  peppers. We had some English muffins and butter with it. This made a great meal and will probably be my go to method for country ribs.

Done smoking

Ready for the pot

For my side

Done in the pot

My supper

Pulled Pork and Salsa Potato Salad

09 23 2017

I have been lax about getting my cooks posted so need to get back in the groove. A while back I got an 11 pound pork butt on sale for $1.40 a pound so I couldn’t pass it up.

I had wanted to try what was Eli’s, Cincinnati Ohio, rub of brown sugar, salt and pepper. I got the butt on at 4:00 AM at 250 deg. on my Traeger. At about 7:30 I had a fire that I figured was grease and brown sugar. I shut the smoker down, I had 150 deg. IT in the butt. I placed it in a pan it just fit on a rack and covered with foil. I finished it in my oven at 300 deg. to an IT of 205 deg. After it cooled an hour I pulled it and added some of the degreased pan juices. It was really tender and pulled easily by hand.

I was having sandwiches with Stubbs original sauce and some fried green tomato flavored potato chips. I had made up a new potato salad recipe all the family likes with salsa in it. The recipe is:

2 pound baby Dutch, or any potatoes steamed.

2 heaping TBS. sour cream

1 heaping TBS mayo, Hellman’s or Duke’s preferred.

4 teaspoons salsa, I used Newman’s Own mild

1/2 to one sweet onion sliced thin

Salt & pepper to taste.

Mix all together and let chill a couple hours before serving.

Pork Butt

Ready to smoke

Moved to the oven

Done and cooling

Pulled

For the potato salad

My supper

Swineapple?

Aug 08 2017

When I saw this had to try it. It is said to be from a guy called Josh Bush. It seemed easy enough, hollow out a pineapple, stuff with seasoned pork, wrap in a bacon weave and smoke until an IT of 160 deg.

First I had trouble getting the core out then with getting it wrapped with the bacon weave. I had so many tooth picks stuck in it it looked like a porcupine. Traeger had a recipe that said to smoke at 275 deg. for 4 to 5 hours. I thought too high a temp and too long. I did mine at 250 deg. and was done in 3 ½ hours to an IT of 147 deg. I pulled it then since the bacon looked burnt to me. It about fell apart getting it out of the smoker.

I had it stuffed with some seasoned pork chop. I had made some Zatarain’s butter garlic rice and sauteed some red, yellow peppers and onions to serve with it. We also had some bread and butter.

Well the bacon was burnt too bad to eat, the pork stuffing was too mushy from the pineapple acid.

Oh well the pineapple the rice, peppers, bread and butter was good! Next time I would just grill the pork and pineapple separate since they do go well together.

I doubt if I’ll ever try this again but any of you are welcome to try it!

I am sorry some bacon was harmed in preparing this meal!

My Supper

Grilled Pork Steaks, Fried Hash Browns and Applesauce

Jul 20 2017

I don’t do pork steaks very often, preferring bone in chops better. Most of the time the steaks are grilled until browned and then braised for up to 3 hours. I read a new method where they were grilled hot and fast. He was using ¾ inch thick steaks, mine were just ½ inch so I reduced the times some.

I heated my Weber Spirit to 400 deg. med. Heat. I had the steaks coated with Jack Stacks meat and poultry rub after dry brining in the fridge for an hour. They were in the fridge for 1 ½ hours after seasoning. I did them for 6 minutes per side then sauced with Kah’s BBQ sauce and did them another 3 minutes per side.

In the mean time my wife was browning up some Or Ida hash browns and we had applesauce for a side too. Fried potatoes and applesauce are our favorite sides for pork chops.

The pork steaks were nice and brown and had juice on top. I let them rest about 5 minutes before eating. It all tasted great, a good flavor and not too tough, a new way to do pork steaks for me. I did like the Jack Stack’s rub.

The steaks

Seasoned

On the grill

BBQ sauce added

Hash browns

Steaks resting

My supper

Bourdains Pork Cutlet

Jul 13 2017

I would porobably passed this over but it was one of Anthony Bourdains favorite foods.

He is one of my cooking heroes. It all sounded good except for the five spice powder

I don't care for it at all.

I got 3 pork boneless center cut pork chops from my butcher and pounded them out to

near a ¼ inch. I mixed up the marinade leaving out the five spice powder. I placed it in

a plastic bag and in the fridge 5 hours. I turned it several times.

When it was time to cook I drained and wiped the cutlets. I dredged in flour, eggs, andPanko bread crumbs.I heated two CS skillets with enough olive oil to cover the bottom on med heat for 5 minutes. I did them for about 5 minutes per side. 

They were too large for buns and hehad said to serve on bread. All I had was some cinnamon bread I toasted. Since the 5 spice powder had cinnamon in it I thought it might be good and it was!

We had a mixed Romaine salad with fresh tomatoes and parmesan wafers. The wafers are something new and great in a salad. When my wife took a bite of her sandwich she said wow that's good! It was a good supper and will be fixing them again.     

Click Here for printable recipe

For the marinade

        

Don't forget the garlic!

In the marinade

For the breading

Frying

My salad

My supper