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Pork Chops with Bourbon-Peach Mostarda Pan Sauce

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Today’s post has been on my mind since I first made the Peach Mostarda¬†last year. The first thing I thought when I tried it was that it would be fabulous on pork chops… but it’s taken me until now to actually do so. The point of today’s post is actually pan sauces, which is a wonderful but basic technique. I don’t know about the rest of you, but I LOVE sauce. I often order extra sauce anywhere from bbq places to chinese, and this recipe is all about the sauce.

First, a little about pan sauces. The basic technique is to take a pan where you cooked meat, and use all the browned bits left (called ‘fond’), sautee some aromatics (garlic, shallots, ginger, onion, etc), then add a liquid (stock, wine, hard liquor, vinegar) and simmer it down for a few minutes while scraping all the fond off of the pan (called ‘deglazing), and finally finish with an accent flavor (such as mustard, jam, herbs, or capers) and some cold butter to enrich and thicken the sauce. You can leave the butter out if you’re trying to be healthier, but a little goes a long way here. The possibilities here are endless. It only takes a few minutes, done while your meat is resting from cooking (an essential step), and really adds an extra layer of flavor to your meal. Plus, sauce! Yum!

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Posted by on April 16, 2013 in Cooking Basics, Entree

 

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Homemade BBQ Sauce, and my 50th post!

For my 50th post on here, I wanted to do give you all something special. For the last few years, the single best thing that everyone has wanted repeatedly has been my homemade bbq sauce. Whether it’s on pulled pork, oven baked ribs, or on top of burgers with bacon, it’s quite simply the best bbq sauce I’ve had. After finally tweaking it enough, I present it here for you. Thanks for your continued support, and I look forward to cooking many more delicious experiments for everyone out there.

Start by roasting some peppers. Jalapenos, serranos, and anaheim, to be specific. Broil on the top rack of an oven until blackened.

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Put in a small bowl and cover tightly with foil (or steam in a plastic bag, but I’ve had the heat of the peppers melt the bag before) to loosen the skins. Wait 15 minutes, then peel the skins off. You don’t need to get ALL of the skins, just most of them, especially the blackened bits.

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Puree in a blender along with the garlic, and to make it more liquid, 1 cup of the ketchup.

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Add the contents of the blender, the remaining ketchup, and everything else into a stockpot. Stir really well, because the brown sugar will want to sit on the bottom and burn. Heat to a boil on medium, then lower to a simmer. Simmer for 2 hours until the color darkens and becomes thicker.

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Dustin’s “Mad for BBQ” BBQ Sauce:

3 jalapeno peppers
1 serrano pepper
1/2 poblano or 1 anaheim pepper
2 chipotle peppers in adobo, with 2 tsp adobo sauce
4 cloves garlic
7 cups ketchup
1 3/4 cups brown sugar
1 cup molasses
1/2 cup yellow mustard
1 tbsp tomato paste
2 tsp onion powder
1 tsp worchestershire

Preheat oven on broil.

Broil peppers on the top rack until skins start to blacken. Remove and place in a covered bowl or plastic bag (be careful not to melt the bag) to steam and loosen the skins. Wait 15 minutes. Remove skins and ends of peppers, but leave the seeds in (remove if you prefer a milder bbq sauce).

Puree peppers, garlic, and 1 cup of ketchup in a blender.

Bring all ingredients including pepper puree to a simmer over medium heat in a saucepan. Reduce heat to low and simmer for two hours, or until sauce darkens and becomes thick.

 
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Posted by on March 26, 2013 in Sauces, pastes, etc

 

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Ancho Chile BBQ Sauce

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Today, we’re getting ready for another great Superbowl recipe. This is a great bbq sauce, which I recently used to make shredded bbq chicken mini pizzas. It’s mild, rich, and not overly sweet. (A note for those who know me personally: this is NOT the bbq sauce I gave out for Christmas, it’s a different, less spicy/sweet one, more savory)

First, cut tomatoes into chunks and run them through a food mill to crush the tomatoes and remove the seeds.

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Next, toast dried chiles in a skillet, pressing them down flat, until they’re soft and pliable.

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Posted by on January 30, 2013 in Sauces, pastes, etc

 

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A very delicious surprise

A very delicious surprise


In recent months, I’ve started reading a lot more canning blogs. In particular, Punk Domestics seems to post a lot of recipes that look interesting. In this case, they directed me to Belle Jar Canning‘s Peach Mostarda recipe. Now, a mostarda isn’t something I’ve ever had before, but it looked interesting. Peach and mustard, cooked down thick? Sure, let’s give it a try.

And then I tasted it. And have eaten a little of it on brie and crackers, or bread, or chicken, nearly every day since. I made a second and a third batch, having to resort to frozen peaches from the store since they just went out of season. I took some along with a thing of brie and crackers to my bankers, and to the guys at Sur La Table. I’m taking it to a party tonight. Suffice it to say, you should try this right now.

First, combine water, sugar, apple cider vinegar (use good quality if possible), dijon mustard, mustard powder (if you have spicier than standard yellow, some of that might add a good kick. I’ve only had yellow on hand so far), brown mustard seeds (you may need to go to an Indian grocer or online spice retailer for some), and salt.

Bring to a boil, then add the peaches.

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Posted by on November 17, 2012 in Canning

 

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If bacon can’t make it better, then vanilla can!

Bacon makes pretty much everything better, as we saw in my last post. But there are a rare few sweet treats that bacon just can’t really improve. Thankfully, we also have vanilla! I love vanilla, and rarely make any dessert that doesn’t include it somewhere. Tonight, we’re making a caramel bourbon vanilla sauce, because what also makes everything even better? Booze!

So far I’ve put this on apple cobbler, pear pie, vanilla ice cream, and even eaten it straight out of the jar. It would also be a fantastic dip for apple slices, use it to sweeten up some oatmeal in the morning, or go really decadent and pour it over a cheesecake!

This recipe is courtesy of Martha Stewart, and can be found here, if you want it from the source: http://www.marthastewart.com/338951/caramel-bourbon-vanilla-sauce

First, you’ll want to slice open the vanilla bean and scrape the seeds onto a spoon, and set them to the side.

Now, we start out adding 2 cups of sugar and 1/2 cup of water to a medium sized saucepan (or in my case, a dutch oven) over medium heat, whisking to combine.

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Posted by on November 6, 2012 in Dessert

 

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