Island Pork Steaks

This recipe originally called for chicken breasts but since we have been eating a lot of chicken lately, I thought I would substitute using pork steaks.  The sweet-sour bite to these really went well with the Citrus Black Beans and Tomatoes  that I posted last week.  I served it on a bed of white rice.  The pineapple glaze really worked quite well with the richness of the pork.

Island Pork Steaks

4     6-8 ounce pork steaks

2     teaspoons olive oil

2 1/4  teaspoons Jerk seasoning; divided

       Salt

1     20 ounce can pineapple slices; reserve juice

1     tablespoon brown sugar

1.  Preheat grill or cast iron grill pan to medium-high heat.

2.  Remove any excess fat from pork and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.

3.  Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.

4.  In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.

5.  Just before grilling, oil grate. Place pork steaks on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.

6.  Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.

7.  Serve pork steaks with pineapple slices and warm sauce.

Pork Tenderloin Stew

There is nothing better on a cold winter's day than a nice stick-to-your-ribs stew.  I found this stew recipe and it looked so creamy and good.  I also noticed that it had a slight sweet and sour spin to it and thought it would be something different.

We both gave this 4 out of 5 stars.  This will definitely go on the list for remaking.  This recipe makes 8 servings.

Pork Tenderloin Stew
2  pounds pork tenderloin; cut into 1-inch pieces
1  tablespoon olive oil
1  medium onion; chopped
1  garlic clove; minced
1  14-1/2 ounce can chicken broth
2  pounds red potatoes; peeled and diced
1  cup carrots; sliced
1  cup celery; sliced
1/2  pound mushrooms; sliced
2  tablespoons cider vinegar
2  teaspoons sugar
1 1/2 teaspoons dried tarragon
1  teaspoon salt
2  tablespoons all-purpose flour
1/2  cup milk
1/2  cup sour cream

1.  In a nonstick dutch oven,, cook pork in oil over medium heat until no longer pink; remove and keep warm.

2.  In the same pan, saute onion until crisp-tender.  Add garlic; cook 1 minute longer.  Add the broth, vegetables, vinegar, sugar, tarragon and salt; bring to a boil.  Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.

3.  Combine flour and milk until smooth; gradually stir into vegetable mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add pork and heat through.  Reduce heat; stir in sour cream just before serving (do not boil).

Brats and Egg Noodles

One of my favorite, go-to comfort foods has been and always will be this brat, egg noodle, and kraut dish.  Someone I once knew turned me on to this and I have been in love with it every since.

Very simple to make and a very few ingredients.  You all MUST try this at some time.  I have listed the ingredients with measurements.  However, do this to taste.  After you make this a few times, you will find out the perfect balance for you.

Brats and Egg Noodles
6 bratwurst (I use Johnsonville)
6 tablespoons butter; divided
1 one pound bag of wide/extra wide egg noodles
1 medium size onion; sliced in half then in slices
1 14 ounce can Franks Sauerkraut (I use the Bavarian style); drained and rinsed
1 tablespoon caraway seed
Lawry's season salt

1.  Slice bratwurst into 1-inch slices.  Fry in pan with 2 tablespoons butter over medium heat.  Cook until bratwurst is no longer pink.  Remove from pan.

2.  Boil egg noodles, drain, and keep warm.

3.  Add 2 more tablespoons butter to remaining fat/butter in the pan.  Add onion to the pan and cook over medium heat until slightly caramelized; about 15-20 minutes.  Add 1 tablespoon caraway.  Add the kraut.  Saute for 10 minutes.

4.  Add the bratwurst back to the pan with remaining 2 tablespoons butter.  Combine.  Add the cooked egg noodles.  Season to taste with seasoning salt.

Sausage and Lentil Casserole

I made this last week for dinner.  It was very good.  Lentils are one of those foods that you either like or you can't stand.  I do like lentils but Kevin is not really a lentil lover.  We both thought the flavor of this dish was good.  One important tip to remember is not to cut the cooking time of the lentils short.  If you do the lentils will tend to be chewy.

Sausage and Lentil Casserole

1 cup ( ½ pound) green or brown lentils, rinsed
2 teaspoons salt
1 medium onion, cut in half (1 half stuck with 2 cloves; 1 half chopped)
1 teaspoon caraway seeds
1 bay leaf
1 package smoked sausage
2 tablespoons olive oil
2 tablespoons butter
3 ounces slab bacon, diced
1 medium carrot, peeled and chopped
2 large garlic cloves, finely chopped
Salt and pepper
½ cup dry white wine

1. Preheat the oven to 350˚. Lightly oil a 9-inch baking casserole.
2. Place the lentils in a large saucepan with salt, half onion with cloves stuck in it, the caraway seeds, and bay leaf. Pour in enough water to cover the lentils by 1 inch. Bring to a boil over high heat, then reduce the heat to low and simmer until the lentils are tender, 50 to 55 minutes. Turn the heat off and leave the lentils in the saucepan until needed.
3. Meanwhile, slice the smoked sausage on an angle and set aside.
4. In a skillet, heat the olive oil with the butter and diced bacon over medium heat, stirring occasionally, until the bacon is a little crisp, 6 to 7 minutes. Add the chopped onion, carrot, and garlic. Cook, stirring, until softened, about 6 minutes.
5. Drain the lentils and add the sautéed onion mixture. Season with salt and pepper. Layer the lentils in bottom of baking dish.  Top with a layer of sausage.  Add the remaining lentils.   Top with remaining lentils.  Pour in the wine and bake until bubbling and dark, about 35 to 40 minutes.

Sausage, Sauerkraut and Noodles

This is a variation of a dish someone taught me a long time ago. Fast, simple and stick-to-your-ribs food. The balsamic vinegar is where my variation came into play. I thought it added a tangy sweetness that went well with the taste of the sauerkraut. If you can not find Frank's Bavarian Kraut. Substitute with regular kraut with approximately one tablespoon brown sugar (to taste).

Sausage, Sauerkraut and Noodles

1 pound bratwurst or polish sausage
1 pound egg noodles; cooked in salted water and drained
4 cups water
2 cans of beer
4 tablespoons butter
1 1/2 onion; chopped
4 tablespoons vegetable oil
1 16 ounce can Frank's Bavarian Kraut; rinsed
1/4 cup blasamic vinegar
1 teaspoon caraway seed

1. Simmer bratwurst or polish sausage in water and beer until cooked; about 15 minutes.

2. Saute onions in butter and oil until translucent. (It may seem like a lot to saute in but you will need this when combining all ingredients). When onions are translucent, add the sauerkraut and caraway and simmer until heated through. Add approximately 1/8 cup of balsamic vinegar (reserve remaining 1/8 cup) and taste the mixture. Should have a note of sweetness to it.

3. Slice bratwurst or sausage into 1-inch chunks and add to onion/sauerkraut mixture. Add in the 1/2 teaspoon seasoning salt.

4. Add cooked noodles to bratwurst/onion mixture and stir well. Taste for seasoning. If necessary add the remaining balsamic vinegar and salt/pepper to taste. Heat through and serve.

Horseradish Crusted Pork Chops

I found this recipe for a pork chop dish I had at Wildfire restaurant chain in Chicago a few years ago. I adjusted the breading ingredients a bit because it made much more than was need but got the tastes pretty darn close.

Horseradish Crust:

½ - 1 cup softened butter
4 tablespoons prepared, hot horseradish
¼ teaspoon ground black pepper
3/4 cup fine dry breadcrumbs

Pork Chops:

4 pork loin chops (1 ½ thick)
2 cloves garlic; smashed
1 teaspoon rosemary
1 1/2 teaspoon dried thyme
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon olive oil

1. HORSERADISH CRUST: In a large mixing bowl, beat together well 1 stick butter, 4 tablespoons horseradish, ground pepper and fine bread crumbs. Cover and refrigerate until use.

2. PORK CHOPS: In a large Ziploc bag, mix together the garlic, herbs and 2 tablespoons olive oil, add chops and seal bag. Shake and refrigerate overnight.

3. Remove chops from bag, season with salt and pepper.

4. Heat oven to 450˚. Heat the teaspoon olive oil in a large non-stick fry pan over medium high heat.

5. Add chops and cook for 5 minutes, turn and brown for 5 minutes more.

6. Remove chops to shallow baking dish, top each chop with 1 to 2 tablespoons horseradish crust and place in oven 6 to 8 minutes or until crust is golden brown.