Chili Dog Chili

This recipe was inspired by left overs.  We had come home from vacation and had an open package of chedderwurst brats and an open pack of hot dogs.  I decided that chili dogs were in order, but I was out of hamburger.  I decided to grind up the brats & hot dogs and use them for the meat!  The result was a really delicious rich mildly spiced chili that we slathered over oven roasted potatoes, cheese and ranch dressing.  It was really amazing, I'm here to tell you!


Chili Dog Chili
makes 6-8 servings
1 pack cheese brats OR 2-3 brats and 4-5 hot dogs, whatever you have on hand, about a pound of meat.
1/2 onion fine diced OR 1t onion powder OR 1t dehyd onion
1 can tomato puree or crushed tomatoes
1 T tomato paste
1/2 c salsa
1/4 c Franks Red Hot hotsauce
1/2 t. cumin
1 1/2 t chili powder
1/4 t oregano flakes
1 cans beans drained & rinsed (I used pinto and light red kidney beans)
1 t kosher salt
pepper to taste

Grind or chop up hot dogs & brats very fine, like ground beef texture.  Sautee ground hot dogs with onion about 5 minutes or until it starts to brown slightly.  Add the tomato paste and spices and cook until it begins to brown & smell really toasty, about 2-3 minutes.  Add tomato puree and salsa, stirring well to incorporate the browned bits from the bottom of the pan.  Add beans and simmer on medium low for about 45 minutes with the lid off, stirring often.

Serve chili over fries, oven baked potatoes or on it's own.

Chopped at Home: Beets, Endive, pork and sweet chili sauce

A round of Chopped at Home happend this past weekend at the Kitchen Witches' home.  Good friend and cooking buddy Eric brought the ingredients for our challenge.  This time we had the following to work with:

Pork Loin roasts (2 of them, rolled and tied from the butcher)
4 bunches of fresh beets
Endive
Sweet Chili Sauce

Our rules were simple:  Make something for dinner using the secret ingredients and any pantry items I had on hand and the meal needed to be as low carb as possible.

The beets were easy.  We decided to roast them with some olive oil, salt & pepper.  When they were half way done we drizzled them with the sweet chili sauce.  The sweetness of the beets was maximized by the roasting and the sweet chili sauce was a nice glaze.  The heat in the chili sauce wasn't very prominent, it really cooked out, but ever now & then you'd get a hint of spice and it was a nice contrast to the beets.  We decided to throw the endive into the roasting pan with the beets when they were 3/4 of the way done.  The bitterness of the endive was tempered by the sweet beet and chili sauce glaze.   I am a tried & true beet hater.  I even grew some a few years ago to see if homegrown beets would be better than store bought ones (turns out nope, beets taste like beets regardless of where they're grown LOL!).  But you know what???  These beets, they were amazing!!  Really really good.  Sweet, earthy and delicious.  They will definitely be made again!

Now, onto the pork!  A wet paste of dijon mustard, thyme, extra hot horseradish, garlic and S&P was made from my pantry ingredients.  I also had fresh parsley and rosemary on hand so I minced up a lot of that, too.  We decided to half the roasts, slather them with the mustard sauce and herbs then re-roll the pork into a nice bundle.  More mustard on the outside covered with the fresh herbs and the pork went into the oven.  It LOOKED good, the mustard paste tasted good, sure hope it is good!  Verdict:  Success!!  The strong flavors of the mustard rub accented and seasoned the pork perfectly.  The fresh herbs added a great spring time flavor, as well as color, and really lightened things up.  When the pork was paried with the beets, well it was divine!  Sweet beets, savory pork laden with herbs and mustard.  Yeah it was good stuff!!!  The pork is defiantly another hit and one I'll be making again!

This round of Chopped at Home was incredibly successful in this Witches' opinion.  Eric, I'm pretty sure that we'd hear Ted Allen telling us that we are indeed the Chopped (at home!) CHAMPIONS!  Now where's our check for $10,000??  Ha ha ha!

Beets and endive with sweet chili glaze
Makes 4 servings
4 bunches beets, washed and peeled
6-8 heads endive, trimmed and halved
about 4-6T olive oil
kosher salt and pepper
1 jar sweet chili sauce (or make your own, awesome recipe here!)

Herb and Mustard Roasted Pork
makes 4 servings
1 pork loin roast, about 1.5 lbs
2T dijon mustard
1/2 t dried thyme
1/8 t white pepper
1/2 t kosher salt
1 t extra hot prepared horseradish
4 springs rosemary
1/4 head parsley minced
Butches twine for tying roast

Prepare beets and endive:
Preheat oven to 450F.  Peel the beets and trim the tops & root end.  Put them into a roasting pan and drizzle with 2-3T oil, kosher salt & pepper.  Reduce oven to 375F after putting the beets in.  Roast beets for about 45 min, stirring twice during that time, then add about 1/2 bottle (or 1/2 c) sweet chili sauce.  Stir well to coat beets evenly.  Continue roasting for another 30 minutes.  Add trimmed endive to roasting pan, drizzle with the remaining oil and sweet chili sauce.  Stir well to coat endive in the reduced sauce glaze and roast for 30 min longer.  Bottoms of beets will be deeply browned and caramelized.

Prepare pork:
Mix the wet rub by combining mustard, thyme, salt & white pepper and horseradish into a small bowl.  Stir well to combine.  Finely mince the parsley and rosemary.

Unwrap pork and remove the butcher twine/wrap.  Slice pork roast in half long wise.  Slather the inside cuts of the pork with the mustard mixture, about 1T for the inside.  Sprinkle herbs on the mustard and press both halves of the pork together.

Using butchers twine tie the roast back together, using 3-4 knots.  Coat the outside of the roast in remaining mustard mixture and then encrust it with the remaining herbs.  Place crusted roast on a sheet pan and bake for 60 minutes, or until a thermometer reads 145F minimum for medium-med well cooked pork, up to 160F.  Do not let it cook longer than 160F.  Remove roast and allow to rest for 15-20 minutes before slicing.  Remove and discarding strings as you slice the roast.  Enjoy!

Carnitas

Carnitas is a Mexican dish meaning "little meats" but we traditionally know it as braised then fried pork.  This carnitas dish accomplishes exactly that, with 3 ingredients.  The simplicity of the dish is deceptive once you try the pork.  Salty and crispy, almost bacon like in aroma and taste, yet tender and succulent and completely addictive.  All that from 3 ingredients?  You bet it's Witchcraft!  I got this recipe from my friend and cooking buddy Phyllis.  She acquired it from Diana Kennedy when she was working as her soux chef in the '80's.  Knowing that the recipe is a tried and true one from Phyllis - and that she worked directly with the chef creator -  really sealed the deal for this Kitchen Witch.  Carnitas were on the menu!

Here's how these carnitas go down.  Get your pork - butt (shoulder) or country style ribs are great choices.  You want to make sure you have plenty of fat and connective tissues - therein lies the secret to these great carnitas.  Either have your butcher (or yourself if you've got the knife skillz to do that) debone the butt, or find a boneless variety, and slice the meat into 2 inch wide by 5-6 inch long strips.  The Kitchen Witch found a great deal on country style ribs and used those in this recipe with great success, and bonus, the ribs are already cut into the size I needed.  Less prep work = happiness!  Once your meat is deboned and cut into strips place them into your largest skillet.  If you don't have a skillet big enough a dutch oven will work as well, it just takes a bit longer to cook off the liquids.  Sprinkle the meat with kosher salt then cover with water so the meat is covered just barely in liquid.  Bring it to a boil, then reduce to a hard simmer (medium heat, you want bubbles breaking the surface) and allow it to simmer until all the water has cooked off.  Once the water has cooked off you'll hear a distinct difference in the sound of the cooking, it changes from simmer to a sizzle.

As the meat is simmering in the water it is braising, cooking and becoming tender and delicious.  The connective tissues are also breaking down and becoming flavorful while the fats are rendering out of the pork.  The fat sits on top of the water while it's simmering and once that water is gone, the meat begins to sizzle.  Here's the real secret of good carnitas, frying the pork in it's own fat (or confit).  Allow the meat to fry and brown in the rendered fat, it takes about 5-10 minutes per side.  Be sure to flip the chunks to brown evenly.  This will make your cooking pan look like an utter disaster but I promise you all that the extra clean up is totally worth it.  And the crispy parts on the bottom of the pan, well those are just bonus treats for the cook.  Yay!  Once the meat is evenly browned remove it from the pan and either serve as chunks or shred and eat with tortillas.

From start to finish these took about 2 hours and were some of the most amazing pork I've ever made.  Tender and succulent, crispy and indulgent all at once.  I really hope you try and enjoy this dish soon!

Carnitas
makes 8 servings
SOURCE: The Cuisines of Mexico by Diana Kennedy
3-4 lbs of boneless pork shoulder (butt) or country style ribs
2 t kosher salt
water

Cut pork into strips about 1 inch wide and 4-5 inches long.  If using country style ribs they are precut so no extra work is needed.

In a large skillet or deep pan add the pork. Sprinkle with salt.  Add water to the pan to cover the pork.  Heat the pan over high heat until boiling then reduce the heat to an aggressive simmer (medium heat).  Cook until the water cooks out and only pork and fat are left in the pan.  Continue to cook pork in the fat until browned, turning pieces to brown evenly on all sides.

Serve with your choice of warmed corn or flour tortillas and toppings of your choice.

Nutrition Facts calculated at SparkPeople recipe calculator Amount Per Serving Calories 503.2 Total Fat 36.6 g Saturated Fat 13.6 g Polyunsaturated Fat 3.2 g Monounsaturated Fat 15.8 g Cholesterol 147.9 mg Sodium 580.3 mg Potassium 557.6 mg Total Carbohydrate 0.0 g Dietary Fiber 0.0 g Sugars 0.0 g Protein 40.6 g

Pork Red Chili

Chili is a great dish to serve in fall, is slow cooked flavors will warm bellies on the coldest of days. It's also very budget friendly, with the bulk of the ingredients being pantry staples. Most of the time red chili is made with beef. Being a rebellious rule breaking Kitchen Witch, I decided to use pork in mine this time. Green chili with pork is amazing, so I figured why not try it with the red version. I found country style boneless pork ribs on managers special for $2.80 and couldn't resist. These ribs do need a long slow braise to maximize their flavor as well as make the darn things tender. Chili seemed like a perfect match for the cut of meat I had on hand.

So, in addition to the super cheap package of pork there was something else that really made me want to make chili, other than the fact that its delicious. The Witch is a savvy shopper - get this deal! I scored a new Food Network 5.5 qt dutch oven, enamel covered cast iron, with a metal handle on the lid making it oven proof, for $46 at Kohl's!! The pan is normally $100, on sale for $70, I had a 20% off coupon AND a $10 off coupon, making my total before tax $46. Not too shabby!!! And the best part, other than the screamin' deal I got, is that its green!! My favorite shade of avocado green! I LOVE IT!

Back to the chili! After browning the pork and onions in the dutch oven I added the spices and allowed them to toast to develop their flavor. I used my favorite Black Canyon Chili Powder blend from Savory Spice - it's combination of cocoa powder, cinnamon, chili powders, garlic and toasted onion really make red chilies shine, in this Witches' opinion. The cinnamon and cocoa powder really remind me of a good slow cooked mole, in a fraction of the time. If you don't have Black Canyon chili powder, well you can order some from Savory Spice OR you can make a knock off version at home by combining unsweetened cocoa powder, cinnamon, chili powder, onion and garlic powders and you'll have a fair representation on what the Black Canyon powder is all about. The pork in this chili was amazing, tender, flavorful and very rich. It worked so well with the cumin and ancho chiles that I may never make a beef chili again!

Pork Red Chili
makes 4 generous servings
1 lb country style pork ribs, boneless
1 large onion diced
5-6 cloves garlic peeled and smashed but left whole
2 t ground cumin
1 T Black Canyon chili powder
1 T ground ancho chilie
4 bay leaves
kosher salt
pepper
2 cans diced tomatoes
water
1 can beans, kidney, black, your choice, drained & rinsed

In a dutch oven heat over medium high heat and brown pork ribs. Brown all 4 sides well then add the diced onions. Allow onions to soften and brown slightly, about 5 minutes. Add the spices and stir well, sautee for about 3-4 minutes. Spices will stick to the bottom of the pan, that is fine.

When spices are very fragrant add 2 cups water and scrape up browned bits from bottom of pan. Add the diced tomatoes and cover. Reduce heat to low and simmer for 2 hours.

After 2 hours have passed stir the meat, it should be starting to get very tender and fall apart. Allow it to shred naturally while stirring. Add the 2nd can of tomatoes, drained beans and reseason with salt & pepper. Cover again and allow to simmer for 1 1/2 hours longer. Once done shred up remaining chunks of pork - you should be able to squeeze the chunks with your tongs & they will just fall apart. Serve with corn bread or tortilla chips. Top with jalapenos if desired.



Nutrition Facts calculated at SparkPeople Recipe Calculator
Amount Per Serving
Calories 331.0
Total Fat 12.2 g
Saturated Fat 4.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 65.0 mg
Sodium 1,835.9 mg
Potassium 252.5 mg
Total Carbohydrate 27.7 g
Dietary Fiber 8.4 g
Sugars 6.2 g
Protein 28.2 g

Technique: Breaded chops

Has this happened to you - you bread and fry up some chops and get your taste buds all ready for a delicious crispy exterior, juicy meat and end up with a crust that falls off and bone dry overcooked chops. Yuck! However once prepared properly you can say good bye to the dry chop blues and hello to a delicious, quick and cheap dinner that the whole family will love. Breaded pan fried pork chops might seem simple, and they are! But don't let their simplicity fool you, there is a technique to getting something as simple as breaded meats right.

Breaded pork chops are a blank canvas for whatever you want them to be. Looking for something simple and clean? Add lemon wedges to each serving and enjoy. The acidity of the lemon really makes the juicy pork sing. Looking for more comfort food? Make a simple gravy to top your chops with an voila! The flavor profile is up to you!

In the recipe I've included some tips and techniques to breading meat that always yields me great success. Having 3 containers to make your 'breading station' is essential to me. I also prebread my meats and allow them to rest with the breading on them before frying for at least 15 minutes ahead of time. This allows the breading to adhere to the meat and gives you a better final result. The same process outlined here works the same for chicken, pork or beef (think chicken fried steak!). Enjoy!

Breaded Pork Chops
makes 3 servings
3 loin cut boneless pork chops
1 egg
1/4 c flour
approx 1 cup crumbs made from 4 slices of white bread
2 sprigs thyme
1 T chopped parsley
kosher salt
pepper
season salt
lemon cut into wedges for serving (optional)
oil for frying, up to 1/2 c

Allow the bread slices to stale during the day or dry out in a hot oven. You want them to be similar to toast texture on the exterior, with out the browning. Once bread has dried out & staled break into chunks and place into food processor with the steel blade attached. Add 1/2 t kosher salt, pepper to taste, thyme removed from stems and parsley. Pulse until you have crumbs. There will be a few larger crumbs, that is ok. You want the majority to be small and crumbly. Break up the larger chunks with your hands. Reserve the crumbs for use later.

Begin by removing the fat strip from the pork chops. I do this because I want to pound these chops from the 1 inch thickness that you buy into thinner larger pieces. If the fat strip is left intact it makes this process a lot harder.

Using a meat mallet or heavy bottom pan pound the meat out until its doubled in size and is half as thick.

Season chops with seasoned salt and set aside while you prepare the breading station.

Make a 3 stage breading station:
you'll need 3 rectangular pieces of plastic wear OR 2 plates and 1 bowl (for eggs)
1st container place the flour
2nd container the egg, whipped up like scrambled eggs, incorporating as much white as possible
3rd container the bread crumbs
a sheet tray with a cooling rack set inside of it to receive the breaded chops.

~*~Kitchen Witch Tip: Drop a few pieces of bread crumbs into the oil. If they sizzle and start to brown after a minute then you're ready to go. If they brown up right away the oil is too hot, remove pan from heat and allow to cool before continuing. If the crumbs don't sizzle at all let the pan heat up more. This is an easy test if you don't have a thermometer available.~*~

Bread chops by placing into the flour first. Coat each side with a thin layer of flour, patting off any excess. Next dip the floured meat into the egg wash. Coat both sides with egg. Third, dip egged meat into the bread crumbs. Coat both sides with crumbs, pressing crumbs into the meat for best adhesion. Place breaded pork chops on the cooling rack and allow to rest for 5 minutes minimum before frying. This resting period is very important: it allows the breading to 'stick' to the meat better by absorbing moisture from the meat as well as the egg in the breading. You will get a better crust with a 5 minute rest. I usually bread the chops then heat up the pan while the chops are resting.

Heat the oil in a heavy bottom or cast iron skillet over medium heat until its hot.

Once oil is up to temp fry the chops. Cook for 3-5 min or so on the first side, flipping when the edges are opeque and the breading has browned. Cook on 2nd side, it will take less time then the first side did. You are looking for an internal temperature of 145F for pork. Given that the chops are pounded out this won't take long at all.

Remove chops from the oil and drain. Serve with lemon wedges squeezed onto chops just prior to enjoying.



Nutrition Factsprovided by SparkPeople recipe calculator
Amount Per Serving
Calories 413.7
Total Fat 21.3 g
Saturated Fat 1.6 g
Polyunsaturated Fat 4.7 g
Monounsaturated Fat 9.1 g
Cholesterol 99.4 mg
Sodium 1,291.9 mg
Potassium 66.3 mg
Total Carbohydrate 26.1 g
Dietary Fiber 1.3 g
Sugars 0.1 g
Protein 26.6 g

Polynesian kabobs

Kabobs are one of the Witches' favorite things to grill. Why? Well, first of all they're really pretty! I love all the colors of veggies lined up on skewers next to perfectly grilled and slightly charred meats. The smaller chunks of meat means that theres more surface area for the marinade to make contact with the meat, therefore more flavor in every bite. They also are quick cooking since the pieces are smaller, an added bonus when its hot outside and standing around a hot grill while a hungry family wonders if its done yet. Yes kabobs are one of summer's perfect foods!

Best part of kabobs is how versatile they are. Want garlic & herb? Go for it! How about BBQ sauce? Sounds good to me. But what about Polynesian? Hmm...the sweet, spicy flavors of Polynesia is perfect for the grill!! The inspiration for this recipe was from my friend Eric. He had us over for dinner and made Polynesian kabobs. I was in heaven!! Grilled chunks of chicken and beef in a deep dark marinade, oh boy it was good!! The grilled pineapple was the crowning glory on this kabob fest. Eric's marinade was so flavorful and delicious that I knew the Kitchen Witch would be recreating this in her own home. Soon!

The marinade has a lot of Polynesian flavors, ginger, garlic, molasses. Yes, molasses. It adds the deep dark color, sweetness and a depth of flavor that is amazing. When the hot fire kisses the molasses marinade it caramelizes and seals in the meats natural juices making one of the best kabobs I've ever had the pleasure of putting into my mouth. The Kitchen Witch took a few liberties with Eric's marinade, no real surprise there, and added a touch of cinnamon, coriander, chili powder and ginger with just a bit of vinegar to balance the sweetness of this flavorful sauce.

The result is a sweet and savory kabob, spiced just right and absolutely delicious. The veggies are a great compliment to the grilled meats; grilling them brings out the natural sweetness and enhances the flavors. Finally the fresh pineapple, caramelized from the grill, brings all the flavors of Polynesia together. These Polynesian kabobs will take your tastebuds on a trip to an exotic island vacation, all with out leaving the comfort of your home. Enjoy!

Polynesian kabobs
makes 6 to 8 servings
Inspired by Eric
2 lbs meat, chicken, pork or beef, your choice, cut into 2 inch chunks
2 zucchini, cut into 2 inch pieces
2 bell peppers, cut into 2 inch squares
1 onion cut into large wedges
1 pineapple, cored, skinned and cut into 2 inch chunks
1/3 c molasses
2 T brown sugar
1/4 c soy sauce
1 T rice vinegar
1 inch ginger minced
2-3 cloves garlic
3/4 t allspice, ground
1/4 t ground coriander
1/8 t ground cinnamon
1/8 t chili powder
1/4 t red pepper flakes (optional)
2 T oil

Mix the soy sauce, molasses, oil, brown sugar, ginger, garlic and spices in a bowl. Stir until sugar is dissolved.

Pour marinade over meat pieces in a resealable bag. Allow to marinade for 2 hours.

Chop veggies into 2 inch chunks and toss with 1T of oil, salt & pepper.

If using bamboo skewers soak in water for a minimum of 30 minutes before skewering and grilling.

Skewer meat onto soaked skewers
Skewer veggies and brush with oil
Skewer the pineapple chunks

On a preheated grill cook the meat and veg/fruit kabobs until cooked through and slightly charred on the edges. Pork should cook to an internal temperature of 145F, chicken to 160F and beef at 130F for medium. Remove and serve with rice.



Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving - based on 1 lb pork loin and 1 lb chicken thighs, values will vary based on cut of meat you use
Calories 325.6
Total Fat 12.4 g
Saturated Fat 3.2 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 5.6 g
Cholesterol 78.5 mg
Sodium 594.6 mg
Potassium 885.2 mg
Total Carbohydrate 31.7 g
Dietary Fiber 2.1 g
Sugars 23.0 g
Protein 24.4 g

Italian style stuffed Pork Chops

We love stuffed pork chops. There's just something delightful about cutting into a piece of meat & discovering a surprise tasty filling stuffed inside. And when that filling is creamy cheese with tart sun dried tomatoes and zesty garlic, that just makes things even tastier.

This recipe was created for a few reasons:
1. I had some awesome thick cut pork chops that were just begging to be stuffed!
2. I've done a few stuffed chop recipes before & they've been fruit & nut stuffings, delicious but been there, done that
3. I was making polenta as my side dish so I wanted an Italian flair to the chops

So the Witch put her Witchcraft hat on & went to work. Cream cheese is always a good start as far as I'm concerned so it made the cut. Sun dried tomatoes, another natural choice, in they go. I have a bag of frozen spinach in the freezer but only wanted a touch of it, too much spinach and all you can taste is SPINACH - so a few nuggets of the green stuff thawed out was perfect! Garlic and herbs only made sense given the Italian direction we were heading, and a touch of Asiago gave the sharpness I was looking for.

Stuffing the chops is an easy process, simply take a sharp thin knife and create a pocket in the chop. Using your finger open up the pocket more, leaving the sides intact to hold the filling. All that's left then is to stuff the chop then cook it and before you know it, a delicious and impressive dinner is done. Enjoy!

Italian style stuffed pork chops
makes 3 chops
3 thick cut boneless pork loin chops
4 oz cream cheese
2 garlic cloves, minced
handful of frozen spinach, thawed and squeezed
1/4 c julienne cut sun dried tomatoes
2 T fresh grated Asiago or Parmesan cheese
3/4 t dried Italian herbs
kosher salt & pepper
drizzle of oil

preheat oven to 300F
In a small bowl mix the cream cheese, Asiago, sun dried tomatoes, spinach, garlic, herbs with a pinch of salt & pepper. Divide this cheese mixture into thirds.

Create a pocket in the pork chops and stuff one portion of the cheese mixture in it. Sprinkle stuffed chops with salt & pepper.

Heat an oven safe skillet over medium high heat. Add the oil, once pan is hot add the chops. Sear chops on 1 side, once they're nicely browned flip and put pan in the oven, cook about 5-10 minutes or until the internal temperature reaches 160F. Remove from oven and hot pan, allow to rest 5 minutes before serving.



Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Calories 361.0
Total Fat 26.0 g
Saturated Fat 13.2 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 8.7 g
Cholesterol 104.1 mg
Sodium 678.6 mg
Potassium 701.6 mg
Total Carbohydrate 5.7 g
Dietary Fiber 0.9 g
Sugars 2.7 g
Protein 26.2 g

Chopped at home week 1: Babaganoosh & A Pork Roulade

Here's the second dish we made during our Chopped at Home playdate. The first dish you'll remember was Pork Wonton soup. Please allow me to introduce the rest of the ingredients we had to work with for this first challenge.

2 Chinese eggplants
3 tomatoes
2 red bell peppers
1 pork loin roast
a bunch of Chinese herbs

Recently I went to a cooking demo where the Chef made a garam masala spice blend - he sampled it to us via some fantastic babaganoosh with roasted red peppers and it was fabulous. I've never been much of an eggplant fan until I tried this babaganoosh, it was really flavorful and addictive. So when presented with 2 large Chinese eggplants I immediately thought of babaganoosh and the fabulous garam masala which I just happened to have all the spices to make it. Turns out my buddy was thinking babaganoosh as well, awesome! So we whipped up a batch of the spice blend and we roasted the veggies. Then we stood there and asked each other, "Ok, now what? We still have this pork loin to use up" and that's when we decided to pound out the loin, slather it in babaganoosh and roll it up roulade style.

We seared the pork rolls in a hot cast iron pan then finished them in the oven. They were pretty darn good I have to say. The babaganoosh filling turned out to be more of a tunnel of babaganoosh rather than a spiral roll but meh, that happens. The flavors blended nicely with the pork and the garam masala spices were really good with it. Would I make this again? Absolutely, with a few changes. First of all, it made a TON of babaganoosh (which we did enjoy with pita chips later that week) so keep that in mind. Second, I don't know that I'd go thru the messy work of making it into a roulade again; rather I'd cut the loin into chops, cook them & serve the babaganoosh as a side dipping sauce. But the flavors were really good and it was fun to work with different ingredients off the cuff.

So that leaves the Chinese herbs. We decided the best idea was to determine WHAT these strange herbs were before using them. Its a DARN good thing we did, too; turns out that we got a medicinal herbal packet, one of them you had to boil 9 times before its considered safe for ingestion. Another one claimed to be "Flavorless, sweet and neutral, however it could cause hallucinations as well as damp excretions" Needless to say we decided to forgo the herbs. There'll be another cooking playdate this weekend, who knows what we'll make next!

Babaganoosh Pork Roulade
Makes about 4 cups of babaganoosh
Pork Roulade serves 4 people
2 Chinese eggplant sliced 1/4 in thin (regular eggplant can be used if the Chinese variety can't be located)
3 tomatoes, halved and seeded
2 red bell peppers, halved and seeded
4 oz cremini mushrooms
Olive oil
kosher salt
pepper
1 T Garam masala
Pork Loin roast
butchers twine or cotton string for tying

Preheat oven to 400F. Distribute vegetables between 2 sheet pans. Drizzle vegetables with about 3 T oil for each pan. Sprinkle with salt and pepper and roast. Check veggies half way and rotate pans if needed. If they're not browning much add a bit more oil. Once they've browned remove from oven.

Put roasted vegetables into the work bowl of a stand mixer along with the spices and puree, adding up to 4 T olive oil. Puree until you have a smooth mixture.

Pretty it isn't, however it is darn tasty!

~*~Kitchen Witch Tip: No food processor? No worries! This babaganoosh would be quite good in a chunky fashion as well. Simply chop all the roasted veg to your desired consistency then add the spices and stir. Next time I make it I'll leave it chunkier, more like a salsa~*~

To make the roulade:

Preheat oven to 350F

Cover counter tops with plastic wrap, you'll need 2 overlapping sheets. Dampen counter before laying plastic out for best adhesion. Cut roast in half and cover with plastic. Using the smooth side of a meat mallet pound out the meat to 1/4 in thick, trimming any tendons as you go.



Salt and pepper the meat. Spread babaganoosh over it evenly. Roll the pork along the long side and tie with butchers twine in a running knot. Sprinkle the roll with garam masala. Repeat with 2nd half of meat if you had to cut your roast in half as we did. (click here for more info on how to tie a roulade)



Sear tied roll in a hot cast iron skillet on all 4 sides, placing pan in oven once you start the sear on the last side. Cook pork until internal temperature of 150F is reached. Allow meat to rest at least 5 minutes before removing twine and serving.

Chopped at Home week 1: Pork Wonton soup

I'm a lucky Witch! Why you ask? Because I've got a good friend whos amazing in the kitchen AND has a kid about the same age of the Little Witch. We've been having 'cooking play dates' where the kids play and the cooks, well cook! We've made quite a lot of delicious things - the cheese blintz pancakes were one of our creations.

This past weekend, my buddy came over with a hodge podge of ingredients. It was his idea that we'd play our own version of "Chopped", the cooking contest show from Food Network. On the show the contestants are given an ingredients basket and they have 30 minutes to create an edible dish using all of the strange ingredients. In the Witches' house, we take the mystery ingredients, spread them out on the kitchen table and then discuss what our plan of attack is. There is no time limit! Sure, its not the same as Chopped, but then again there's no TV crew to film us, either.

One of this week's mystery ingredients was pork hocks. All I could think to do with these was to cook them down & make a stock out of them. Pork stock. Ok sure, you've never heard of it but that doesn't mean that you shouldn't try it. Right away the Witch gets her trusty dutch oven out and starts the hocks browning. Throwing in a basic mire poix of celery, onion & carrot was only natural for stock making. I threw in a bit of garlic and ginger for a bit of Asian flavor. 2 hours later, we were witness to an extremely flavorful pork stock that was just begging to be made into a soup.

The wontons were just premade frozen wontons from the Asian market. Use whatever frozen wontons you like, or you can make your own. When we ladled the soup into the bowls and topped them with slices of green onions, well it was like being in a good Chinese restaurant. Rich. Flavorful. Unctuous and filled with umami. This soup was GOOD!! I'd have to award the Chopped championship to us, for sure! With a rockin' soup like this the competition didn't stand a chance. Oh wait...there was no competition. Well whatever, the soup was still good!

Pork Wonton Soup
makes 4 servings
5-6 pork hocks - unsmoked
2 carrots, peeled and cut into thirds
2 ribs celery, cut into thirds
1 onion, rough chop
3 cloves garlic, peeled and crushed but left whole
1 inch ginger, cut roughly, you don't even have to peel it
kosher salt & pepper to taste
frozen pork wontons
water
drizzle of oil

In a dutch oven or other heavy bottomed pot, heat over medium high heat and add oil. Once hot add the pork hocks and allow to brown. This will take about 5 minutes per side.

After first side is browned add the veggies to the pan, onions first, then carrots then celery and garlic. Allow to cook on 2nd side about 5-10 minutes, stirring veg once or twice to avoid burning.

Once the pork has browned and the veg have a slight bit of color on them add water, enough to cover the hocks in 2 inches of water (about half the pan full). Bring up to a boil then reduce to a simmer. Allow to simmer uncovered for 1 hour.

After 1 hour stir things around and add some salt and pepper (best guess is about 1/2 t kosher salt and 1/8 t pepper) and the ginger. Allow to simmer for another hour. The stock will start to thicken as the collagen is dissolved from the pork hocks enriching the stock. the stock will also reduce by about half, concentrating the flavors so be sure not to over salt initially. You can always add more salt later on.

Once stock is done, about 2 hours, strain off solids and discard them. Rinse out the stock pot, return the strained liquid to the pot and add 8 frozen wontons to the stock. Allow wontons to simmer in stock for 5-10 minutes, or until cooked through.

Serve soup with a drizzle of soy sauce and green onions if you have them.

Apple stuffed pork chops with pan sauce

Pork chops and apple sauce. Say it with me like Peter Brady, come on, you know you want to. Pork chops and apple sauce! Its a favorite flavor combination, and for good reason!

This recipe was a collaboration between myself and Jenn from Jenn's Food Journey. We were chatting the other day, discussing what was for dinner and between the 2 of use we came up with this modern interpretation on a stuffed pork chop and apples. I have to say this was a very successful endeavor, the pork was delicious, the stuffing was light and fruity and the sauce...oh my goodness the sauce! When you're working with a sauce Queen like Jenn, well you know you're gonna get a good sauce!

The sauce is a simple pan sauce, or reduction. By concentrating the pan juices you get all the delicious flavor from the pork, herbs and stuffing, then adding the wine, vinegar and stock, well it makes for an incredibly flavorful sauce. Sour from the vinegar which plays nicely off the sweet fruit stuffing and gently flavored pork. Spices like clove and cinnamon are absolutely perfect with pork. The sauce is highly concentrated and slightly salty, but don't let that scare you. The sauce is intended to be drizzled over the meat, allowing a small bit of its golden goodness to flavor each bite. It is not a gravy - not intended to be poured over everything on the plate. The sauce is the perfect compliment to the apple stuffed chops. I can't wait to make this one again!

Apple stuffed pork chops with pan sauce
makes 4 chops
1 apple, peeled and diced fine
1 shallot, diced fine
1 clove garlic minced
6 leaves of sage minced fine, divided
1 rib celery, finely diced
2 T golden raisins soaked in hot water
1/2 c bread crumbs (I used fresh from stale bread but the canned kind should work)
4 center cut 1.5 inch thick pork chops
2 T white wine
1/2 c chicken stock
1 T cider vinegar
1 t apple quintessence (optional, can use cider or apple juice/cider concentrate )
1/2 t cinnamon, divided
pinch cloves
kosher salt & pepper
2 T olive oil

Preheat oven to 350F

Heat a small sautee pan over medium high heat. Add 1 T of olive oil, the diced shallot, celery and garlic. Cook until the edges start to brown (about 5-10 minutes).



In a smallish bowl add the bread crumbs, apples, drained raisins and cooked shallot mixture. Add 1/3 of the chopped sage and a pinch of salt and dash of pepper. Mix well and allow to cool while you prepare the pork chops.

In a small bowl mix 1/3 of the chopped sage about 1 t kosher salt and some black pepper along with 1/4 t cinnamon and a pinch of cloves. Mix well so you have an herbed salt mixture.

Cut the pork chops down the center leaving the fat side attached. This is referred to as butterflying the chops. Once all chops are cut open take a handful of the stuffing and press it into the chop making as equally thick of a layer as possible.



Heat a large oven safe non reactive (stainless steel for example, don't use cast iron here unless its enamel coated) over medium high heat and add the remaining oil to the pan.



Equally distribute the herbed salt over the chops and rub it in on both sides. Once the oil is hot add the chops and cook until deeply browned on one side. Flip chops and transfer pan to the hot oven and allow to finish cooking in the oven. Cook until an internal temperature of 160F is reached (about 10-15 minutes).



Once chops are cooked remove from the pan and allow to rest while the pan sauce is prepared. Add all the liquids (stock, wine, apple quintessence or cider concentrate (OPTIONAL) and vinegar) and the remaining herbs and cinnamon to the pan. Heat the pan over high heat, scraping bottom of pan to remove any cooked on bits. Reduce sauce by half and serve with pork.



Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving including sauce
Calories 550.1
Total Fat 21.5 g
Saturated Fat 7.9 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 9.3 g
Cholesterol 182.5 mg
Sodium 882.6 mg
Potassium 1,033.1 mg
Total Carbohydrate 20.7 g
Dietary Fiber 1.8 g
Sugars 6.1 g
Protein 65.7 g

Mock BBQ pulled pork

True barbeque is done over smoke at very low temperatures for a very long time. Low & slow. This dish is NOT real barbeque. It is a delicious alternative for those of us who don't own a smoker or have 24 hours to stand watch over a wood fire and want good BBQ flavor, anyway.

By using a dutch oven sealed tightly and a low heat oven we're able to mimic the low & slow barbeque process, sans the smoky flavor. If you'd like you can add some liquid smoke to your pork about 1/2 way through cooking. Liquid smoke isn't something to be afraid of, it's created from the smoking process, when moisture condenses in smokers the smoke collects in the water droplets and if you collect that, instant liquid smoke. All the smoky flavors with out the hassle of maintaining a fire for long periods of time. Its an indoor BBQ'er's best friend. If the Liquid Smoke isn't your thing, feel free to leave it out. I've made this pork both ways and both are delicious. Its strictly a personal taste preferance.

Our preferred way of ingesting this delicious pork is in sandwich form, with a toasted bun and a side of cole slaw. Its also quite good on a baked potato. Top with your favorite BBQ sauce and you're good to go! The leftovers are awesome as well, the Husband is very excited about pulled pork sandwiches for lunch. Lucky man :)

Mock BBQ pulled pork
makes approx 8-10 servings (for a 4 lb roast)
1 pork butt/shoulder, bone removed and cut into large hunks
2 large green onions, chunked (can use regular onion)
1 T oil
2 T ketchup
2 T cider vinegar
OPTIONAL 1-2 t liquid smoke

Rub:
1/4 c brown sugar
2 T dry mustard powder
1 t chili powder
1 t garlic powder
1 t paperkia
1/2 t cumin
2 t kosher salt
1/2 t pepper

QUICKER COOKING METHOD: I developed this quicker cooking method due to time constraints one day. I also liked how the smaller pieces of meat get more exposure to the rub therefore more flavor. Remove the bone from the meat and cut it into large hunks, about 4 in square approx. Some pieces will be bigger or smaller, its all good. Remove any excessive connective tissue and fat but leave some of it in, it adds flavor. If you have 6 hours available for cooking you can leave the roast whole and pull it after its cooked.



Mix the dry rub ingredients together in a bowl. Liberaly sprinkle rub over meat. Press it into the surface of the pork.

Heat a dutch oven over medium heat and add oil. Once its hot add 1/2 the pork and sear the outside. Once the pieces are browned (about 5 min) remove from pan and add remaining pork.

Once all pork is cooked add ketchup, vinegar and onions to the pan. Place the seared pork back in the pan, cover top with foil and then put the lid on the foil. Bake at 300 for 2.5-3 hours or until pork is very tender and falls apart when squeezed.



Once tender remove pork from oven and allow to rest in pan for 15 minutes. Drain off any excess fat and shred meat.

~*~Kitchen Witch Tip: To shred slow cooked or braised meats I use my tongs. When you squeeze a piece of meat with the tongs it should crumble and shred when pressure is applied. A few pinches with the tongs and voila! You've got easy pulled pork~*~



Nutrition Facts provided by SparkPeople Recipe calculator
Amount Per Serving
Calories 384.6
Total Fat 27.2 g
Saturated Fat 10.0 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 12.2 g
Cholesterol 106.5 mg
Sodium 363.3 mg
Potassium 389.0 mg
Total Carbohydrate 8.2 g
Dietary Fiber 0.0 g
Sugars 8.1 g
Protein 26.6 g

Fruit and nut stuffed pork chops

Pork chops can gone one of 2 ways usually: ho hum OR out of this world! These chops fell into the latter category, I'm happy to say. Stuffed with apples, craisins and toasted pecans, they had flavor through and through. Adding fruit to savory dishes is quite an old concept but one that has stood the test of time. Fruit accents the savory flavors like nothing else can. Little bursts of crunchy sweetness melded with crispy nuts and tender pork chops.

I used apple, craisins and pecans in these chops, mostly because I had them around & needed to use them up. I was out of bread for the stuffing so a quick trip to the pantry yielded me rosemary & olive oil triscuits that were pretty stale. Being a creative Kitchen Witch I decided the stale triscuits would actually be better than bread, they have a nice hearty flavor on their own and the rosemary & olive oil would add great herbaciousness to the stuffing. Boy, the Witch got it right with this one! The triscuits absorbed the cooking juices of the chop, which only added to the amazing flavor of these chops.

Best part of this whole dish is that its pretty quick. From start to finish I had dinner on the table in less than 45 minutes. We served these chops with the mac & cheese & cauliflower Pass it On recipe. What a delicious dinner it made!

Fruit & Nut stuffed Pork Chops
makes 4 chops
4 thick cut pork loin chops
1/2 apple, diced with skin on
2 T craisins
1 stalk celery diced
1/4 small onion diced
1/4 c pecans, toasted & chopped
1 T fresh minced parsley
S&P
2 t EVOO or butter
6 triscuits, rosemary & olive oil flavor is good here
1/4 c water or stock

Preheat oven to 350*.

Cut a pocket into the pork chop so you have a place for the stuffing to go. Salt & pepper the chops & set aside while you make the stuffing.

~*~Kitchen Witch Tip: look for pork loin roasts on sale. You can then cut the roast (which is boneless) into thick or thin chops as you desire. These cuts are usually lower cost than precut chops and this way you can control the thickness for your recipe~*~

In a small skillet over medium high heat cook and add your oil or butter. Cook the onions and celery until they start to soften & take on a little color, about 5-8 minutes. While that's cooking dice the apple and put it into a small mixing bowl with the craisins. Once onions & celery are done add to the apples.



In the same sautee pan heat the nuts about 2-3 minutes or until they are toasted & smell good. Chop roughly and add to the onions & apples.

Crush up the triscuits, add them to the fruit & veg mix, add nuts, parsley and the stock (or water). Stir well and allow to rest for a minute before stuffing so the triscuits can absorb the liquids.



Divide stuffing into quarters and stuff each chop with the stuffing.

Heat a cast iron skillet over medium heat. Once its hot add remaining oil and cook chops on 1st side until nicely browned. Flip chops over and cover with an oven proof lid. Put the entire pan into the hot oven & allow to cook for 15 minutes or until internal temp is at least 155-160*. Allow meat to rest about 5 minutes before serving.

~*~Kitchen Witch Tip: look for pork loin roasts on sale. You can then cut the roast (which is boneless) into thick or thin chops as you desire. These cuts are usually lower cost than precut chops and this way you can control the thickness for your recipe~*~

Sorry for the lousy photos, I was starved by the time dinner was done & quality photography was NOT high on my list of priorities.

Nutrition Facts Provided by SparkPeople Recipe Calculator
4 Servings
Amount Per Serving
Calories 235.8
Total Fat 13.0 g
Saturated Fat 2.8 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 5.6 g
Cholesterol 48.4 mg
Sodium 384.6 mg
Potassium 461.7 mg
Total Carbohydrate 9.2 g
Dietary Fiber 2.2 g
Sugars 0.3 g
Protein 20.8 g

Pork Green Chili Stew

This recipe was a request from a long time friend and blog reader, Amanda. I hope you enjoy it Amanda!

This stew is better the second day when the flavors have a chance to meld. I really like to use the left overs for breakfast, try topping a fresh fried corn tortilla with scrambled eggs, cheese and green chili and you've got a great breakfast!

Green Chili and Pork Stew
makes 8 servings

1.5 lb pork loin cut into chunks
4 anahaim green chiles, roasted and seeded (if desired) (can sub. 2 small cans green chiles)
2 jalapanos, roasted & seeded (if desired)
1 pablano pepper, roasted & seeded (if desired) (can use bell pepper instead)
6 cups chicken stock
1 onion, diced
4 cloves garlic, minced
1 t cumin, fresh toasted & ground if possible
2 bay leaves
2-3 roma tomatoes, diced
about 1 t kosher salt
1/8 t black pepper
1 T EVOO
1/2 cup flour
water

Cut pork into cubes. In a dutch oven heat 1/2 the EVOO over medium high heat. Once its hot add 1/2 the pork, cook until nice & browned on at least 2 sides. Repeat with remaining oil and pork. Remove pork from pan and reserve.

Cook onions and garlic in the same pan, scraping bottom of pan as vegetables release their juices. Once the onions start to brown add the chicken stock, scraping the bottom to deglaze pan. Bring to a simmer.

Puree the peppers in a food processor, adding chicken stock from the pan as needed to create a thick paste of peppers. Add pepper puree to the stock and onions and stir well.

for more info on roasting peppers indoors click here.

Add the pork to the stew mix, allow to simmer over medium low heat for a few hours.

Make a slurry of flour and 2/4 c water. Add the slurry to the pot, along with the diced tomatoes. Cook about 15 minutes to incorporate flavors and allow stew to thicken somewhat.

Serve with cheese, sour cream, tortillas or corn bread.




Nutrition Facts provided by SparkPeople Recipe Calculator
8 Servings
Amount Per Serving
Calories 252.4
Total Fat 11.7 g
Saturated Fat 3.8 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 5.6 g
Cholesterol 60.8 mg
Sodium 911.0 mg
Potassium 492.7 mg
Total Carbohydrate 11.3 g
Dietary Fiber 1.5 g
Sugars 2.7 g
Protein 25.2 g

Smothered Pork Chops

I was watching Paula Deen throw down with Bobby Flay over chicken fried steak the other day on Food Network. Paula threw Bobby for a loop when she decided to smother her steaks in a brown pan gravy. Personally, I didn't agree with the smothering of a perfectly fried chicken fried steak, I mean whats the point of smothering it and loosing all that crispy goodness?? Other than the fact that its delicious, of course.

Pork was on tonights menu and I recalled the recipe that Paula made. I still don't agree that you should smother and simmer a chicken fried steak in gravy (poor crispiness, gone all soft and soggy) but I did like the idea of a smothered piece of meat in an onion pan gravy. I dredge the chops in flour and lightly brown one side before adding the stock, which develops flavor and, since I'm not going for a crispy crusty exterior, smothering is completely acceptable here.

I'm happy to say that this was GOOD. I mean really good!! Like make this again for dinner tomorrow type of good. Even the little Witch ate an entire pork chop herself and declared "this dinner is yummy Mommy!" The best compliment of all :) And, if great flavor wasn't enough, its done in about 30 minutes.

Smothered Pork Chops
makes 2 servings
2 boneless pork loin chops
1/2 small onion sliced
1/4 c mushrooms sliced
1/2 t poultry seasoning
S&P
1/4 C AP flour
drizzle oil
1 to 1.5 cups chicken or pork stock (I used ham stock as that's what I had on hand)

bacon bits, if you happen to have them left over in your fridge. If not that's ok too

Sprinkle pork chops with kosher salt, pepper and poultry seasoning, a few sprinkles (1/8 t) on each side. Dredge pork chops in the flour, patting flour into the meat.

Heat a heavy bottom pan (I used cast iron) over medium heat, drizzle bottom with oil. Add onions to hot pan and stir well to distribute oil evenly. Add pork chops, cooking on 1st side about 4 minutes before flipping, once golden browned.

Add stock and cover, cooking about 15 minutes longer. Once sauce has started to reduced add bacon bits if you have them and allow to simmer 5 more minutes, spooning sauce over top of chops as it cooks. The sauce will continue to reduce and thicken to a nice gravy.

Top each chop with onions, mushrooms and gravy. Delicious over egg noodles or mashed potatoes.

Nutrition Facts provided by SparkPeople Recipe Calculator
2 Servings
Amount Per Serving
Calories 255.0
Total Fat 11.3 g
Saturated Fat 3.9 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 5.0 g
Cholesterol 62.9 mg
Sodium 765.6 mg
Potassium 531.0 mg
Total Carbohydrate 13.0 g
Dietary Fiber 1.0 g
Sugars 0.5 g
Protein 23.7 g