- This is a French Canadian dish and my husband says it is wonderful. Take it from me, if he says it, then it is. It is really a great pub food.
This will serve 10 – great for family dinners or potluck dinners.
- 3 lb. ground lean pork
- 1 lb. ground beef
- 1/2 lb. ground salt pork
- 1/4 cup finely chopped onion
- 1 cup fine dry bread crumbs
- 2 eggs
- 1 cup milk
- 1/2 tbsp. salt
- 1/2 tsp. pepper
- 1 tsp. dry mustard
- 1/4 tsp. nutmeg
- 1/4 tsp. cinnamon
- 1/4 tsp. cloves
- 1/2 cup flour
- 1/4 cup cooking oil
- 3 large sprig celery leaves
- 8 cup boiling water
- 1/2 cup browned flour * see note
- 1 tsp. salt (approximately)
In a large bowl combine the meat, onion and bread crumbs. Beat the eggs, milk, salt and pepper, nutmeg, cinnamon and cloves together with a fork. Add the meat and mix really well.
Shape into golf ball size meatballs. Roll the meatballs in the 1/2 cup flour to coat completely.
Heat the oil in a very large saucepan. Brown the meatballs, a few at a time. Do not crowd the pan. Drain the fat when all the meatballs have been browned.
Return all the meatballs to pan and add the celery leaves and hot water. Bring this to a boil.
Combine cold water and browned flour in a jar with a tight lid (make sure) and shake until totally blended. Gradually add this to the boiling liquid in the pan stirring constantly. Turn down the temperature, cover and simmer for 2 hours.
Taste the gravy and add salt as needed (1 1/2 tsp. is about right)
Note
- To brown flour, put in a fry pan, turn on medium heat and constantly stirring until it turns a golden colour – do not burn.
Don says this is a very rich dish. Serve with small boiled potatoes and, of course, French bread.
Cuban Pork Salad
Summer isn’t alway about the barbecue and beef, although that is not bad thing. Today, however, pork rules.
- 4 pork chops, (loin cut-no bone) 3/4 inch thick
- 2/3 cup freshly squeezed lime juice
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- pinch of salt and pepper
- 4 slices, fresh pineapple, 1/2 inch thick (cored)
- 2 ears of corn, cooked and corn removed from husks
- 5 oz. assorted baby greens (micro greens are best)
- 1/4 small red onion, julienned
- 1 can of black beans, drained and rinsed
- 3 tbsp. olive oil (use a non-stick spray for the grill please)
- 1 1/2 tbsp. honey
In a small bowl, whisk together the lime juice, garlic, cumin, salt and pepper. Reserve 1/4 cup of the mixture and refrigerate.
Place the remaining mixture in a sealable plastic bag and let the pork chops marinate. Refrigerate for 3-4 hours.
Preheat the bbq on medium heat. spray the grill grates. Remove the chops from the bag and do NOT pat dry. Discard the mixture. Grill the chops and pineapple over direct heat, turning once until the pineapple has cooked through and the temperature on the chops has reached 180 degrees. Remove, tent and let sit for about 3-4 minutes.
Place the greens on 4 plates, add the pineapple, black beans, corn and onion. Top with the chops (sliced on the diagonal).
Add the honey and olive oil to the marinage, whisking to incorporate well. Drizzle over the salad.
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Valentine’s-To Pamper Or Not To Pamper?
In our home, we still go all out (if not actually going out to a restaurant) and pamper each other. If you have small children you have a choice: feed them first and put them to bed OR let them help you, and enjoy a later dinner.
Lay out a clean, crisp tablecloth, charger plate, dinner plate…having a homemade soup? Then a soup bowl….no soup but having a salad? then put out a pretty salad bowl or small salad plate….candles….fresh flowers (supermarket has them). Pretty card or funny one (depends on your significant other). No other gift is necessary. You care, you both care…let him barbecue, you make the salad or whatever works for you. But, just take the time to slow down and enjoy the day set aside for love.
You don’t have anyone? Set the table anyway…..for you. You matter, you love yourself- so….what’s stopping you? Go for it.
Here is a dinner that is yummy, costs about $3-4 per serving and only needs a salad or side dish of vegetables. Having wine? Use pretty wine glasses. Don’t drink? Pour a sparkling water or juice…in a pretty wine glass…why not? Who said you couldn’t?
Pecan Glazed Pork With Lime-Maple Glaze
- 1 pork tenderloin (silver skin removed) about 2 lbs.
- pinch of salt and freshly ground pepper
- 4 tbsp. maple syrup
- 1 cup finely chopped pecans
- 2 tbsp. vegetable oil
- 3 limes, juiced and 1 cut into thin wedges)
- pinch of cumin
- pinch of cayenne pepper
Trim pork and cut in 1/2 inch slices. Flatten with the palm of your hand and season with salt and pepper.
Place 3 tbsp. of syrup in a dish, place pecans in second dish. Heat the oil in a skillet and dip the slices in the syrup and then into the pecans. Pat to make sure it adheres and carefully set into skillet. Pour the balance of the syrup and pecans over the top and cook for 3-4 minutes each side (just pink in the center). remove from the skillet.
Stir in the lime juice, remaining syrup, cumin and cayenne and cook for 1-2 minutes (until thickened). Pour over the pork and add a slice or two of lime on top. Add a salad or side dish and enjoy.
P.S…..you don’t have to wait for Valentine’s to enjoy this scrumptuous dish.
Portuguese Style Paella
Get ready for a food adventure when you make this.
Special Equipment: large paella pan
- 2 x 2lb. fryers, each cut into 8 pieces
- 1/2 cup good olive oil
- 1 lb. lean pork, cut into 1 inch cubes
- 2 cups chopped onion
- 2 cloves garlic, crushed
- pinch of pepper
- 1 tsp. dried oregano
- 1 tsp. salt
- 2 cups long grain rice
- 1/2 tsp. saffron
- 1 lb. Italian sausages (chorizo)
- 2 medium sized tomatoes, fresh, peeled and chopped
- 1 bay leaf
- 3 cans (10 oz) chicken broth (condensed)
- 1 1/2 lb. large shrimp, shelled and deveined
- 1 pkg. (10 oz.) frozen peas
- 1/2 jar (4 oz. size) pimentos
- 2 limes, cut in 8 wedges each
Wipe the chicken with damp, wet towels. In hot oil, in a large skillet, brown the chicken (about 5 pieces at a time) until golden. Remove it as it browns.
Add the pork cubes to the skillet and brown on all sides. Remove.
To the drippings in the pan, add the onion, garlic, pepper, oregano, and saute, stirring about 5 minutes until the onion is golden in colour. Add the salt, rice and saffron, cook while stirring for about 10 minutes. C’mon, it will be worth it.
In another large skillet, brown the sausages, turning to brown all sides (about 10 minutes). Drain and discard the fat. Place this in a large roasting pan with all the meat.
Heat oven to 375 degrees.
Add the tomatoes, bay leaf and broth to the rice mixture and bring to boiling. Add the shrimp and spoon evenly over the sausage and chicken. Bake, tightly covered with foil for about 1 hour.
If the mixture appears dry, add 1/2 cup water. Sprinkle the peas over the top and do not stir in. Bake, covered, a further 20 minutes.
To serve: place the paella on a paella pan, garnish with the pimento and lime and take to the table.
This will serve 10 people. Now, didn’t I say this was worth it?
Tourtiere (Don’s Way)
Don says this recipe should only be sold it is sooooo good. So feel lucky today, here it is. Otherwise known as a French Canadian Meat Pie. This recipe was his Mom’s recipe and boy, is it tasty.
Makes 3 pies
- 2 onions, peeled and chopped, better yet – grated
- 2 tbsp. butter
- 1 lb. each ground pork, ground beef and ground veal
- 3 tsp. cloves
- 1 tsp. ginger
- 1/2 tsp. Jamaican allspice
- 1/2 tsp. sage
- 1 tsp. cinnamon
- 1 tsp. poultry seasoning
- Salt and pepper to taste
- 1 cup water
- 5 medium potatoes
- 3 boxes of pastry (trying to make it easy for you)
Preheat oven to 400 degrees.
Heat butter in large pot and saute the onions until translucent. Add the meat and cook until brown thoroughly eliminating any large lumps.
Add the seasonings and the water. Simmer this for twenty minutes. Meanwhile, peel the potatoes and cut into small chunks. Put in a sauce pan and cook until tender. Drain and mash the potatoes.
Add the potatoes to the meat mixture and cook another twenty minutes. Cool down.
Make the pastry according to the directions. Fill the pies equally and cover with pastry. Bake in the oven at 400 degrees for fifteen minutes, then lower the heat to 375 and bake another one-half hour .
Note My husband makes about twelve of these pies on the 11th of November when we do our Christmas baking and because we have children who are not married, we also make smaller pies for them. When they come home from work; they just pop it in the oven to heat through and have a great dinner, just add a salad and veggie. They are so spoiled!
We like ours with a mushroom gravy….the kids…ketchup. Well, there is no accounting for good taste, is there?
Lamb, Beef or Pork Pot Pie
This makes two pies…one for now, one for later or if really, really hungary……
You can make it with whatever meat you like. You will need:
- 2 lbs. meat, boneless,
- 2 tbsp. MILD curry paste
- 2 tbsp. vegetable oil
- 1 large onion, thinly sliced
- 4 cloves minced garlic
- 1 tbsp. fresh minced ginger
- 3 cups sodium reduced beef stock
- 2 red peppers, chopped
- 1 seeded and minced jalapeno pepper
- 1 lb. yukon gold potatoes, peeled and cubed
- 2/3 cup flour
- 2 boxes frozen deep dish pie shells, thawed (oh, go ahead and cheat a little)
The day before, place the meat (cut into 1 inch cubes) in a large bowl and add the curry paste. Stir well to cover and leave in the fridge overnight.
Next day, in a large frypan, heat the oil on medium heat. Brown the meat in batches and remove to a plate. Add the onion, garlic, ginger and 1/2 cup of beef stock and cook for about 5 minutes until softened. Add the peppers and cook a further 2 minutes.
Add the meat to the saucepan and add the remaining stock and potatoes. Bring to a boil. Now reduce the heat and cook for 30 minutes until tender.
Preheat oven to 375 degrees. Whisk flour and 1 cup of water until smooth. Drizzle into meat mixture and bring to a simmer and cook, stirring continually for about 5 minutes until thickened. Let cool but stir from time to time.
Place the two thawed pie shells on a baking tray and divide the filling evenly. Now roll out the top pastry and cut into 3 inch circles. Place the circles by laying them flat on the bottom shelf of the oven. Bake for about 30 minutes.
When serving, place a circle of the pastry on top. Looks great and tastes even better.