Spicy Sweet-and-Sour Pork

If you have followed my blog for some time, you can probably tell that I love cooking Asian foods. I love Chinese take-out, but making those dishes from home is so much more healthy. I was really surprised at how delicious this recipe was. I don't usually like pineapple in savory dishes, but this one was different. Maybe it was the combination of spiciness, sweetness and sourness (is that a word?).

Ingredients:
1/4 cup slivered almonds
1 pound pork tenderloin, cut into 3/4-inch cubes
2 Tablespoons cornstarch, divided
3 Tablespoons low-sodium soy sauce, divided
1 (8-ounce) can pineapple chunks in juice, undrained
1/4 cup cider vinegar
1/4 cup sugar
2 Tablespoons ketchup
2 teaspoons hot chile sauce
1 Tablespoon canola oil
1 cup prechopped onion
1 teaspoon bottled minced ginger
1/2 teaspoon bottled minced garlic
1 cup chopped green bell pepper
1/4 cup slivered green onions


Directions:
Preheat oven to 400-degrees.

Place almonds on a baking sheet; bake at 400-degrees for 4 minutes or until toasted. Set aside.

While almonds cook, combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce; toss well to coat. Drain pineapple in a sieve over a bowl, reserving juice. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar, and next 3 ingredients (through hot chile sauce), stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add pork to pan; saute 3 minutes, stirring frequently. Add 1 cup onion, ginger, and garlic; saute 1 minute. Stir in pineapple and bell pepper; saute 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Sprinkle with almonds and green onions.
Yield: 4 servings

Nutritional Info (per serving... serving size: about 1 1/2 cups): 347 calories; 11g fat; 74mg cholesterol; 54mg calcium; 35.9g carbs; 582mg sodium; 27g protein; 3g fiber; 2.5mg iron

Source: Cooking Light

Raspberry Lemonade

One of our old neighbors gave us several fresh lemons from their lemon tree. They were the plumpest lemons I think I've ever seen. They were so big, they looked like a small orange. Even though this lemonade would be better on a hot day, I had the resources to make it during this cold front that's come through. It was still very good. I added more water to tone the taste down a bit. However, the combination of flavors from the lemons and raspberries were perfect together... not too sour, and not too sweet. I just like my juices and lemonades to be diluted. Maybe it's because of all the flavored water I drink. :)
This would also be beautiful to make for a wedding or baby (girl) shower.



Ingredients:
10 sliced lemons
2 cups raspberries
1 1/2 cups sugar
6 cups water (or more)
Mint, for garnish

Directions:
Combine lemons, raspberries, and sugar in a large pot. Pound the mixture firmly with the end of a straight rolling pin (or a large wooden spoon), extracting as much juice as possible, about 10 minutes. Stir in water. Pour through a sieve into a large bowl. Press the solids until all of the juice is extracted. Discard the solids. Serve over ice, and garnish with mint.

Source: Martha Stewart

Fresh Mint Ice Cream with Fudge Ripple

My sweet mother-in-law gave me several fresh herb plants. One of the herbs was chocolate mint. It smells so fresh, but I didn't know what to do with it UNTIL I saw this recipe for mint ice cream. I gave my mint plant a huge haircut and whipped up this ice cream in no time. I was very pleased with it, and Aubrey couldn't believe how good it was, too! I made a fudge ripple to swirl through the ice cream because I think chocolate pairs perfectly with mint. However, it would be good without the chocolate, too!

Fresh Mint Ice Cream

Ingredients:
1 cup whole milk
3/4 cup sugar
2 cups heavy cream, divided
Pinch of salt
2 cups lightly packed fresh mint leaves
5 large egg yolks

Directions:
Warm the milk, sugar, 1 cup of the cream, and salt in a small saucepan. Add the mint leaves and stir until they're immersed in the liquid. Cover, remove from the heat, and let steep at room temperature for 1 hour.

Strain the mint-infused mixture through a mesh strainer into a medium saucepan (the milk will be a lovely shade of emerald, per Lebovits.... however, mine was not... I had to add a few drops of green food coloring). Press on the mint leaves to extract as much of the flavor as possible, then discard the mint leaves. Pour the remaining 1 cup heavy cream into a large bowl and set the strainer on top.

Rewarm the mint-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mint liquid into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.


Fudge Ripple

Ingredients:
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 Tablespoons unsweetened Dutch-process cocoa powder
1/2 teaspoon vanilla extract

Directions:
Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.

Continue whisking until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.

Mixing it in the ice cream: The Fudge Ripple should be thoroughly chilled, as it's easiest to use when very cold. Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Fudge Ripple, as it will make the ice cream muddy looking.

Storage: Fudge Ripple can be stored for up to 2 weeks, covered, in the refrigerator.

Source: The Perfect Scoop, by David Lebovitz

White Bar-B-Q Sauce

If you've never tried white BBQ sauce, you are missing out. White sauce has a vinegar base and was started in Alabama (or so they say), which is my home. Needless to say, I'm partial to the white sauce. Aubrey made some ribs, and I made the white bbq sauce to go with them. I also used it for the pork butt that he smoked. This will definitely be my "go-to" sauce from now on.



Ingredients:
2 cups mayonnaise
1 cup distilled white vinegar
1/2 cup apple juice
2 teaspoons prepared horseradish
2 teaspoons ground black pepper
2 teaspoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon cayenne pepper

Directions:
In a large bowl, combine all the ingredients and blend well. Use as a marinade, baste, or dipping sauce. Store refrigerated in an airtight container for up to 2 weeks.
Makes 4 cups

Source: Big Bob Gibson's BBQ Book

Eight-Time World Championship Pork Shoulder

Aubrey and I have been enjoying the Big Green Egg that we got this past Christmas from my in-laws. My mom gave Aubrey a BBQ cookbook that he has really been enjoying. We made a rub and an injection to put inside the meat before smoking it, and it was amazing! If you've never injected your meat, it's something you should definitely try. The white BBQ sauce that we made (recipe coming soon) was the perfect addition to the open-face pork sandwich!


BBQ Dry Rub

Ingredients

1/2 Tablespoon dark brown sugar
1 Tablespoon granulated sugar
2 1/4 teaspoons garlic salt
2 1/4 teaspoons kosher salt
1/2 Tablespoon paprika
1 teaspoon chili powder
1/8 teaspoon dried oregano leaves
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1/8 teaspoon black pepper


Injection

Ingredients
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 Tablespoons Worcestershire sauce


Sop Mop (for basting)

Ingredients
6 1/2 cups distilled colored vinegar (substitute white vinegar)
1/2 cup cayenne pepper
2 Tablespoons salt
3 slices lemon


Directions
Build a fire (wood or combination of charcoal and wood) for indirect cooking by situating the coals on only on one side of the grill, leaving the other side void.

In a small bowl, combine the dry rub ingredients. Mix well and set aside. In a separate mixing bowl, combine all the injection ingredients and blend until the sugar dissolves. Using a meat syringe, inject the meat evenly at 1-inch intervals from the top side, using the entire amount of the injection solution. Apply the dry rub to the meat in an even coating, patting so the rub adheres.

Cook for 8-12 hours or until a thermometer inserted into the meat in the thickest part reaches 170-degrees. Baste with the sop mop every hour or so.

Source: Big Bob Gibson's BBQ Book

Crab Bisque

My mom came to visit last week, and I wanted to cook something special that I knew she would like. I stopped by the store and picked up some crab to make this bisque. The soup was easy to make, and we thought it was delicious! However, Aubrey wasn't a big fan. He said the clam juice was too fishy for him. I'm trying to think what I could substitute for the clam juice so he would like it. Any ideas? Maybe some sort of broth???
I think this would be a great starter menu item when hosting a dinner party. It's very rich, so a little bit goes a long way.

Ingredients:
Cooking spray (or olive oil)
1 1/4 cups thinly sliced shallots (about 4 large)
1 celery stalk, finely chopped (about 1/2 cup)
4 garlic cloves, minced
3 Tablespoons vermouth (I used white cooking wine)
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 pound jumbo lump crabmeat, shell pieces removed and divided
3 cups fat-free milk
1 cup clam juice
1.5 ounces all-purpose flour (about 1/3 cup)
1/2 cup heavy whipping cream
2 Tablespoons chopped fresh chives
1 1/2 teaspoons fresh lemon juice

Directions:
Heat a large Dutch oven over medium heat. Coat pan with cooking spray (or olive oil, if using). Add shallots and celery to pan; cook 10 minutes or until softened, stirring occasionally. Add garlic; cook 1 minute. Stir in vermouth; cook 1 minute or until liquid evaporates. Add salt, peppers, and 8 ounces crabmeat.

Combine milk and clam juice in a large bowl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Whisk flour into milk mixture; add to pan. Bring to a boil, stirring constantly. Cook 1 minute or until slightly thickened, stirring constantly.

Place half of the milk mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining milk mixture. (I skipped the blender and used my immersion blender). Return pureed mixture to pan. Stir in cream; cook over medium heat 3 minutes or until thoroughly heated.

Combine the remaining 8 ounces crabmeat, chives, and lemon juice in a medium bowl. Top soup with the crabmeat mixture.
Yield: 8 servings (serving size: 3/4 cup soup and about 1/4 cup crabmeat mixture)

Nutritional Info: 188 calories; 6.7g fat; 16.3g protein; 14.1g carbs; 0.5g fiber; 80mg cholesterol; 1.3mg iron; 453mg sodium; 204mg calcium

Source: Cooking Light magazine, December 2009 issue

Salad with Apples and Maple-Cider Vinaigrette

I made this salad to go alongside a soup I made when my mom was here visiting. My favorite part about this salad was the pecans. After I made the pecans, and I had to literally hide them because we kept snacking on them. Aubrey and I were brainstorming about the different kinds of seasonings we could put on the pecans. Cinnamon and sugar would be yummy.
Both my mom and Aubrey enjoyed this salad. I was surprised that Aubrey liked it because he doesn't really like fruit in his salads, but he enjoyed every bite (or at least he said he did).
My only regret is that I forgot to throw in the goat cheese.
This is a great salad to make ahead of time when hosting a dinner party.

Ingredients:

Sugared Curried Pecans
1 (6-ounce) package pecan halves
2 Tablespoons butter, melted
3 Tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon salt
1/4 teaspoon ground red pepper

Maple-Cider Vinaigrette
1/3 cup cider vinegar
2 Tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil

Salad
1 (10-ounce) package baby spinach leaves, washed OR 1 head green leaf lettuce, chopped
1 Gala or Fiji apple, thinly sliced
1 small red onion, thinly sliced
1 (4-ounce) package crumbled goat cheese


Directions:

Prepare Pecans
Preheat oven to 350-degrees. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in a pan on a wire rack 20 minutes; separate pecans with a fork.

Prepare Vinaigrette
Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.

Prepare Salad
Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.

*Note: Pecans may be made up to 1 week ahead (only if you can keep your hands out of them). Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.

Source: Southern Living

Green Bean & Corn Casserole

This casserole is one of my favorite things to eat at Thanksgiving and Christmas. My Aunt Trina is usually the one to make it at my family gatherings, but I've taken the role in making it when gathering with my in-laws. I recently made it at a gathering with my girlfriends, and several people wanted the recipe to take home. I love the different textures in each bite. The water chessnuts, corn, and almonds add a good crunch, and the sour cream and cream of celery soup adds a nice creamy texture.
This recipe can easily be doubled.


Ingredients:
1 can cream of celery soup
1 can shoepeg corn, drained
1 can french cut green beans, drained
1/2 can water chessnuts
1/2 pound sharp cheddar cheese, grated
1/2 cup sour cream
Salt and pepper, to taste
1/2 cup slivered almonds
1/2 stick buttter, melted
1/2 cup (1 package) Ritz crackers, crushed

Directions:
Preheat oven to 350-degrees.
Mix together all ingredients except the last 3.
Put in a casserole dish. Top with crackers. Drizzle butter over casserole, and cover with almonds.
Bake 45 minutes or until bubbly.

Source: My Aunt Trina

Hot Bacon and Swiss Dip

During our visit to Birmingham, we were able to go to a Christmas party to visit some family friends. Mama was in charge of bringing an appetizer, but she was running short on time so I offered to make it. This dip is a crowd-pleaser, for sure. The funny thing is that the other family in charge of appetizers brought the same dish. What are the chances of that happening? Needless to say, they both disappeared. This dip is great with crackers or Frito chips.

Ingredients:
1 (8-ounce) package cream cheese
1/2 cup mayonnaise
1 cup grated Swiss cheese
2 Tablespoons green onions, plus more for garnish
8 slices bacon, cooked and crumbled
1/2 cup Ritz crackers, crushed

Directions:
Preheat oven to 350-degrees.
Soften cream cheese in a mixing bowl. Add the mayonnaise, Swiss cheese, and green onions; mix well. Transfer to a baking dish or pie dish. Top with bacon and Ritz crackers. Bake for 15 to 20 minutes or until bubbly. Top with extra green onions for garnish.

Happy New Year 2010

My mom came to visit for a couple of days, and she was great to help us take down Christmas ornaments and decorations and pack them up for storage. She was with us last New Year's day, and we made cornbread and Pot Liquor Soup. I was so pleased at how it turned out, I decided I wanted to do it again this year. It will be a traditional New Year's lunch for the years to come. Black eyed peas and greens are traditional New Year's Day ingredients, and this soup contains both. Black eyed peas bring luck, and greens bring you money.... at least that's the saying. :) This soup will be enough to feed a small army, so I'd cut it in half unless you want lots of leftovers or have a small army to feed.

Pot Liquor Soup Recipe, click here.



I'm very picky about my cornbread. This is really the only cornbread recipe (and other similar ones) that I enjoy eating. It's easy to whip up, and it almost melts in your mouth. Use it to soak up the soup's liquid (pot liquor).

Skillet Cornbread recipe, click here.

I hope each of you have a great year.