Pork And Black Bean Stew

Every now and then, you run across a recipe that grabs your attention.  For me, I love common ingredients, ease of preparation and being a crock pot recipe always helps.  Having to run to the grocery to get infrequent ingredients will make me pass on any recipe.  The only thing I needed was pork but that is on my regular shopping list every week or so.  This week...SALE on pork so time to stock up the freezer.   I will buy a whole loin and slice into three or more roasts.   

My first night it was a great supper.   The second reheat really put all the flavors into perfection.  I would make this and refrigerate until another day.   Even better.  

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Pork And Black Bean Stew

Main Dish, Mexican

1 1/2 pounds pork; 1 inch cubes

1/2 cup flour

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons olive oil

1 1/2 cups chopped onion

1/2 pound pork sausage

1 can (10 1/2 ounces condensed chicken broth

3 large garlic cloves; minced

4 oz green chilies; canned

2 teaspoons parsley; chopped

  dash oregano

30 oz black beans; drained, rinsed

1 cup corn kernels; frozen

1 large red bell pepper

2 plum tomatoes, diced

1 teaspoon lemon juice or lime juice

  salt and pepper, to taste

  green onions; sliced, garnish

  tomatoes; diced, garnish

Toss pork in a food storage bag with flour, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat olive oil in a large skillet. Add coated pork to the skillet along with any remaining flour; brown on all sides.

Pour into crockpot. Add pork sausage and onions to skillet and brown lightly; add to crockpot. Add the condensed chicken broth, and garlic. Cook on LOW for 9 to 11 hours, or on HIGH for 4 1/2 to 6 hours.

About 2 hours before done (or 1 hour if cooking on HIGH), add the green chilies (if using), parsley, oregano, black beans, corn, bell pepper, diced plum tomatoes, and lemon juice.  I personally prefer lime juice and added that instead of the lemon juice.  

Taste and adjust seasoning. Serve in bowls, with cornbread and a garnish of diced tomatoes and green onions.

Yield: 6 servings

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Our usual Mexican accompaniment is always quesadillas!

Bon Appétit and Enjoy 

Your Wonderful World

Mexican Pork and Frijoles

Time For Supper!!!

Over the past year of 2013 I have seen quite a few variations of this dish.   Mostly, they remain the same but with different quantities of spice and "heat".  One of the recipes was listed as Crock Pot Carnitas...but I didn't find the finished dish had any "carnita" trademark features, i.e. chunked pork, crispy edges.   

While looking around, I found Reynolds Crockpot cooking bags.   Sounded like something I really didn't need, but I relented and bought them.    So glad that I did...they are wonderful and  I will never be without them again since my crockpot is used at least three times a month.  

Dry Beans and additional ingredients in bottom crockpot

Pork Sirloin or Boston Butt Roast works great!

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Mexican Pork and Frijoles

Crockpot, Mexican

1 lb. pinto beans; dry

1/2 cup onion; chopped

2 cloves garlic; minced

2 tablespoons chili powder

1 tablespoon cumin seeds

1 teaspoon dried oregano

1 can jalapenos; diced

1 cup salsa

3 lbs. pork shoulder

6 cups water

Put ingredients, in order,  in a crock pot and cook on low for 7-8 hours or until beans are soft and meat falls apart. Uncover and cook on high to thicken liquid to desired consistency. At this stage you can skim off any fat if you desire.  You can also cook these ingredients in a Dutch oven on the stove top for 5 or more hours. Season with salt & pepper, to taste.

Serve with flour or corn tortillas, shredded cheese, cilantro, diced tomatoes, shredded lettuce, green onions, limes, avocado, and salsa.

Yield: 8-10 servings

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The Finished Dish ready for your accompaniments

  

I chose cilantro, red onions, diced, sour cream and shredded cheddar

Ready To Enjoy.....with

What else but Dos Equis!   

Bon Appétit and Enjoy 

Your Wonderful World!

Pot Roast Supper

As we enter the last week of August, there is a slight nip in the air of fall approaching.  Summer was fun....we grilled everything imaginable but sometimes, I crave a different menu.  It is still very warm outside and I didn't want to heat up the kitchen.   The Crock Pot is so handy to use out on the veranda for a comforting oven styled dinner.   Don't forget to take this handy item camping...if you have electricity.  You can make so many things in a crock pot, including desserts! 

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Pot Roast à la Crock Pot

Beef, Crockpot

4 lb chuck roast; well marbled
2 md onions; chopped
3  garlic cloves; minced
1 can pale ale
6 md red potatoes; quartered
6 md carrots; halved & quartered
6  celery ribs; sliced
  salt & pepper; to taste

Some stove top preparation is required before adding to crock pot.

Heat heavy skillet (I use 12" Lodge Cast Iron) until VERY HOT.  Do not add any oil...just leave the pan dry.  Add dried chuck roast to pan and sear for four to five minutes each side.  Do not disturb while searing.  It will not stick if properly seared.

Remove roast to platter to rest.   Add chopped onions and garlic.  Stir fry until golden.  Add the can of pale ale to deglaze pan.

Add roast to crock pot;  add skillet contents to crock pot.  Cook on low for 6 to 8 hours.

During last hour of cooking, add potatoes, carrots and celery.  Continue cooking for one hour of until potatoes are tender.

Remove roast to serving platter and surround with vegetables.    Strain crock pot juices and serve  with roast.  Reduce stock on stove top, if desired.     Add salt & pepper, to taste.

Notes:  ©WHStoneman


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Ready to enjoy....I cooked the peas separately in the microwave oven. 

A perfect meal.....including a nice glass of Woodbridge  Malbec Wine. 

Bon Appétit and Enjoy 
YOUR Wonderful World!

Too Hot for Kitchen Cooking!

My Saturday afternoon outdoor temps were reading 103F!  It is the first of June...this should be August temps.  Needless to say, it is very hot and dry.  Just a little bit of rain would be nice. 

When I got up yesterday morning.....I wanted something tasty and I had a couple of avocados staring at me from the counter top.  For me, I find avocados so "temperamental"!   Hard as a brick at the grocery...and then two days later, mush.  I wish I had a better knack at choosing and using the avocado at the proper moment!  

The kitchen was hot and I knew that this had to be a crockpot on the patio day.  Got out my Taco Beef recipe that I use for parties.   So easy...and great for a quick summer meal.  

Taco Salad with Avocado and shredded Sharp Cheddar 

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Crockpot Taco Beef

Crockpot, Mexican

2 lb ground chuck
1 c onions; chopped
2 tb chili powder
1 ts chipotle powder, ground
1 tb salt
1 tb ground pepper
1 tb oregano; dried
2 garlic cloves; minced
10 oz green chiles; diced & drained
28 oz diced tomatoes, drained

Place  ground meat in slow cooker, top with rest of ingredients in order given. Cook on high  for 5 hours until meat is tender. Stir to mix all ingredients.  Serve rolled in flour tortillas, topped with lettuce, tomato, cheese, sour cream, black olives, guacamole or salsa.

I use this recipe for taco salad, enchiladas, etc.     Great for summertime cooking out on the patio.  No need to heat up a hot kitchen!

Notes:  ©WHStoneman

Yield: 6 servings


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Bon Appétit

and 

Enjoy YOUR Wonderful World!

Savory Swiss Steak

Howdy…here it is the Opening Weekend of the Summer of 2011!   I just love this time of year and looking forward to our return visit to Gulfport/St. Pete in July.  

As the summer season kicks off, I though that I would be grilling something.   Actually, we have had a wonderful early spring and we already have been enjoying the outdoor grill.  I did a “supper poll” and was surprised to hear that everyone wanted Swiss Steak and Mashed Potatoes.   I had the best mashed potatoes this week at a wonderful restaurant here in Knoxville.  The Orangery on Kingston Pike is a must visit restaurant if you are in town. 

On to the supper offering…Swiss Steak, Mashed Potatoes and a Mesculin Salad from the garden. 

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Savory Swiss Steak

Crockpot, Main Dish

1 1/2 pound round steak

1/4 c flour

2 ts dry mustard

1 ts salt

1/4 ts pepper

2 tb butter

2 tb oil

1  onion, finely chopped

2  carrots, peeled and grated

2  stalks celery, finely chopped

16 oz tomatoes

2 tb Worcestershire sauce

1 tb brown sugar

Cut steak into 6 serving-size portions. Coat with a mixture of flour, mustard, salt and pepper. Using a large frying pan, brown meat in half the butter and oil. Transfer to crockpot. Heat remaining butter and oil in frying pan. Sauté onions, carrots and celery until glazed. Add tomatoes, Worcestershire and brown sugar. Heat, scraping up drippings. Pour over meat. Cover. Cook on low, 6 to 8 hours, or until tender. 

Serve meat with sauce spooned over. Sprinkle with parsley.

I have also made this in the oven at 350F for two to three hours. 

Notes:  ©WHStoneman

Yield: 6 servings

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Mesculin Salad with Bleu Cheese and Toasted Sunflower Seeds

Swiss Steak with Mashed Yukon and Chives

Bon Appétit

and 

Enjoy YOUR Wonderful World!

My Ultimate Wintertime Meal

As we approach the middle of January, My Ultimate Winter Meal has to be resurrected.   And that would be Beef Chuck Pot Roast and Vegetables.    Back in the old days, a chuck roast was a very inexpensive meal...but NOT today!   Seems like they are 4 bucks minimum a pound and up from there!  So, I am very conscious of all the sales of good Angus Beef.   

As a child, my mother always made Pot Roast and I couldn't abide cooked onions.   Now, I find myself buying three pounds of onions a week and they are always a staple on my grocery list.   I love onions.   Now that I think about it all, just about everything I didn't like as a child, I now love as an adult.   Possible, I have become my parents?.....

Here is my version of "dressed up" pot roast.   

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Charles Roast

Comfort Food, Crockpot, Meats

3 lb chuck roast
3 tablespoon olive oil
1 pkg Lipton onion soup mix
2 tablespoon garlic
1 can beer
1  salt and pepper to taste
1 lg onion   (see note); quarter inch slice, keeping rings intact

Preheat oven to 325F.       I use sliced onion for my "rack" to place roast on.  This allows liquids to circulate under roast...then cook and collapse during cooking.

Heat olive oil in non-stick saute pan but not smoking. Add Chuck Roast and brown on both sides. Spray covered roasting pan with Pam and place roast in pan.    Also, I find my covered Lodge Cast Iron Dutch oven works very well.

Continue heating saute pan and add Lipton Onion Soup mix, garlic and saute for a few minutes. Remember, the heat is on high and you must keep close watch. Add beer. Heat until foaming subsides. Pour over roast and cover pan.

Roast beef for 2 1/2 to 3 hours.

Variations: During last hour of roasting, add potatoes, celery, and carrots. Root vegetables are particularly good cooked this way. Roast until done. Also, you could add large mushrooms.

Crockpot Version:   I do not brown beef, add to crockpot and keep covered on high for six hours.  Add vegetables during last hour.

Notes:  ©W. H. Stoneman

Yield: 4 servings


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And on to the GOOD GRAVY!   When the roast is falling apart, I remove all the vegetables, cover and keep warm in the oven along with the covered beef.   Now it is time to make the gravy.  


I leave all the cooking liquid in the pan and bring to a boil on the stove-top.   In a shaker jar, I add a quarter cup of flour and usually a half cup Madeira.   If out of Madeira, any liquid will work including milk.   Combine the flour and liquid and blend well.  


While using my stick blender to chop all leftover onion bits, etc, I add the flour slurry blending well.   Boil until thickened.   Adjust seasonings, and I always add a teaspoon of Tabasco sauce.   Usually salt is not needed since we used the Lipton Onion soup mix which has plenty.  

Plated with a nice glass of 

Cabernet Souvignon....Bon Appetit!

Sirloin Pork Roasts!

What a deal....pork roasts on sale for $1.29 per pound.   I had to buy three of them, so easy to keep in the freezer for months.   Overnight in the refrigerator to begin thawing, then directly into the crockpot vessel for marinating.   I use Helen Willinsky's "Jerk--Barbecue From Jamaica".    She delivers an amazing palette of Caribbean flavors. 

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Jerk Marinade

marinade, sauces

1  onion, minced
1/2 cup scallion, chopped
2 teaspoon thyme, fresh
1 teaspoon salt
2 teaspoon sugar
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1  hot pepper, finely ground
1 teaspoon black pepper
3 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon white vinegar

Combine all ingredients in workbowl with steel blade. Process until finely chopped. Store excess marinade in the refrigerator for about 1 month.  

...from Helen's comments:    Excellent marinade for chicken, beef, or pork. The flavor of the marinade may strike you as a little harsh when you first mix it, but I assure you, the flavors will all blend and mellow as the meat cooks.

Notes:  Helen Willinsky  Jerk BBQ from Jamaica
Yield: 1 1/2 cup


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  After eight hours in the marinade,  I drained and discarded.  Pat dry the roast very well and there will be no need to add any salt to this roast.  Add at the table if necessary since the marinade penetrates the meat.  

Onion "Rack"

My onion rack always works well....and on top of the onion rack, a generous handful of cilantro is added.  Three tablespoons of lime juice and a cup of water.  

Added the roast back to the vessel, and studded the top of the roast with garlic slivers.   This works great using a boning knife.   Insert the trip of the knife, rock the slit open and while holding apart, insert your garlic cloves.  

On with the crockpot  lid and six to eight hours later on low, we will be enjoying good eating!  This entire process can also be completed in a 325F oven for  2-3 hours.  Check to see of the meat will shred.   If not, return to oven for additional roasting time.  

  Pinto beans from earlier this week will accompany.   Bon Appetit!

Summer Heat Wave

OK...it is too hot to cook in the house...and been too hot and humid this week to cook on the grill.   What's for supper....and since we had a great sale on 3 pound chuck roasts, I had to buy four of them last week.  What to make...and San Antonino Beef came to mind.   I usually make this in the winter and in the oven.   It just didn't seem right to be running the oven for three or four hours heating up the house further with the A/C running non stop to keep it 72 inside.  

Nothing smells better than coming into the kitchen on a cold winter morning and smelling a great roast in the oven.   Time to become inventive and the crock pot came to mind.   I can do the same thing with the crock pot working outside on the bakers rack!

I follow the recipe close to the Brennen's intent, but today I added a few extra flavorings starting with hydrating an Ancho pepper for fifteen minutes in hot water.  To this I added two pints of tomatoes from last years bumper crop of tomatoes.   Time to use them up.  I am expecting more tomatoes with this year's crop  than ever in the past.

Hydrated Ancho Pepper

My sifrito of onion, celery, garlic and mushroom stems

I topped the roast with my version of sofrito and poured the ancho/tomato liquid over top.   Time to raid the refrigerator and located a dozen mushrooms that had past the fresh point for a mixed green salad...but had lots of flavor potential for the dish being created.  

A great Angus marbled chuck roast!

And we are ready for the cooking session!   Topped with tomato goodness and mushrooms...can't wait for this one tonight served with grilled asparagus and corn tortilla!

Ready for six hours!

Culinary Ideas courtesy of Sam Hoffer    Many Thanks, Sam!

This great idea was "borrowed" from Sam Hoffer living in the  Mountains of Western North Carolina!   She writes the most wonderful food blog and I look forward to very issue she creates.   This idea came from her last cookout at Lake Tellico, in Tennessee.

The Finished Plate....Beef, Mushroom, Whole Wheat Rotini and Grilled Asparagus

San Antonio Beef

I wanted to share this Sugar Buster recipe from Ellen and Theodore Brennan.  Mr. Brennan is Co-Owner of  Brennen's Restaurant in New Orleans.  I have made this in a Lodge Cast Iron Dutch Oven and I have also make in a crock pot.   Personally, I haven't been able to detect a difference...other than you can save money running your crock pot than an oven four hours.   Personally, I will go with the crockpot with a removable crock liner.  That can go directly to the table, if desired.    Nice to take to a BBQ...since this is reminiscent of a good beef BBQ.  

Seared Angus Chuck Roast

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San Antonio Beef

3 pound beef chuck roast
3 large garlic cloves; minced
3 tablespoon Worcestershire sauce
3/4 cup tomato paste
3 tablespoon cooking oil
2 1/2 cup water
2 cup onion; finely chopped
1 1/2 cup celery; finely chopped
3/4 cup green pepper; finely chopped
3 tablespoon vinegar
1 tablespoon Tabasco sauce
2 teaspoon salt
2 teaspoon pepper

Preheat oven to 325F.  

Pat the roast dry with paper towels. In a large pot heat oil and brown on all sides. Add remaining ingredients. Cover, place in oven and cook for 4 hours, stirring until the beef is easily shredded. Serve immediately.


This can also be made stove top...but in the summer, it just heats up the kitchen.  

Notes:  Sugar Busters Cookbook

Yield: 8 servings


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San Antonio Beef with Brown Rice and Butter Sauteed Lima Beans

Bon Appétit

and 

Enjoy YOUR Wonderful World!