Pork – That’s What’s For Breakfast Lunch And Dinner

Pork - That's What's For Breakfast Lunch And DinnerThe Washington Post wrote an article in October of 2014 about the Tudor Place that housed 6 generations from 1816 to 1983.

Tudor Place became one of the first 70 U.S. properties designated a “National Historic Landmark” in 1960, when the designation was created.

Tudor Place

Image Credit: City Profile

Tudor Place in Georgetown Heights (Washington D.C.) was built by Martha Washington’s granddaughter, Martha Curtis Peter and her husband.

Residents of Tudor Place had a small smoke-house that all 6 generations relied on to smoke their meats.

Can you guess what meat they smoked most often, and ate for breakfast, lunch, and dinner? If you guessed “Pork,” you guessed correctly.

When touring the residence, you are able to see displayed, a cookbook that served 6 generations providing the kitchen cooks with recipes that only included pork as the main ingredient.

The Washington Post wrote stating that communications officer for Tudor Place, Mandy Katz says that pork was on the dinning table 3 times a day.

Smokehouse at Tuder Place

Preservation Manager Jessica Zullinger and staff tour newly restored Smokehouse – Image Credit: tuderplace.org

The small smoke-house we made mention of was never on the tour of Tudor Place. But it was renovated and became part of the tour on the 23rd of October 2014.

The newly added structure to the Tudor Place tour was celebrated with, yes you guessed – pork. Little smokies and pulled pork sliders to be exact.

This year, 2016 is Tudor Place Bicentennial. You can read and learn more about Tudor Place by linking here: Tudor Place – America’s Story Lives Here.

Our featured recipes include pork, and they are…

  1. Smoked Bacon Golden Beets and Kale Hash
  2. Orange Ginger Pork Meatball Soup
  3. Stuffed And Bacon Wrapped Pork Loin Chops with Brown Sugar And Spice Glazed Carrots

Smoked Bacon Golden Beets and Kale HashSmoked Bacon Golden Beets and Kale Hash

2 strips of smoked bacon per serving, cut into 1-inch slices

1 medium golden beet, shredded

1/2 cup kale, remove leafy parts from steam, leaves torn bite size

Heat a frying pan over medium heat. Add bacon and cook until just done. Next add beets, stir in, and cook 1 minute more. Add kale and stir in just until wilted. Plate and serve.

Orange Ginger Pork Meatball Soup

1 lb. ground pork

2 green onions

Orange Ginger Pork Meatball Soup3 clove garlic, minced

1 piece (1-inch) peeled fresh ginger, finely chopped

4-5 teaspoons of orange zest

4 cups vegetable broth

8 oz. snow peas, cut into thirds at an angle

1 cup of cooked brown rice

1 cup cooked black beans

Arrange oven rack 6 inches from broiler heat source. Preheat broiler on high. Line large rimmed baking sheet with foil.

In a medium bowl, combine pork, green onions, garlic, ginger, orange zest, and 1/2 teaspoon each of Himalayan salt and fresh ground pepper (both optional). Form pork mixture into bite-size meatballs (about 1 inch each).  Arrange in a single layer on prepared baking sheet. Broil 5 to 7 minutes, or until browned.

Meanwhile, in covered 5-quart sauce pot, heat broth to simmering on high. Once the broth is simmering, add snow peas, rice, beans and cooked meatballs. Reduce heat to medium, and simmer 5 minutes, or until meatballs are cooked through and snow peas are tender.

Stuffed And Bacon Wrapped Pork Loin Chops With Brown Sugar And Spice Glazed Carrots

1 teaspoon dried rosemary, crushed

Stuffed and Bacon Wrapped Pork Loin Chops with Brown Sugar and Spice Glazed Carrots1 teaspoon dried thyme

3/4 teaspoon dried minced garlic

1/4 cup butter, milted

1/4 cup brown sugar, packed

1 teaspoon Himalayan salt (optional)

1/4 teaspoon black pepper (optional)

1 pound pork loin chops, thin cut

8 slices smoked bacon

8 ounces cream cheese, room temperature

1 pound carrots, sliced down the middle and cut into 2 inch slices

Heat oven to 400 degrees

Mix sugar and spices in a small bowl and set aside.

Spread some cream cheese on one side of chops. Sprinkle on some sugar-spice mix. Roll chops and wrap with one slice of bacon. Use a tooth pick or two to hold in place.

Arrange prepared chops into a 13 X 9 inch glass baking dish.

Next add melted butter to sugar-spice mix, and incorporate.  Add cut carrots to a 13 X 9 glass baking dish and mix in sugar-spice.

Roast both prepared baking dishes for 30 minutes, or until pork is cook.

What Others Are Reading:

National Pie Day

collage of fruit pies - National Pie DayNational Pie Day is celebrated yearly on January 23, and has been sponsored since 1986 by the American Pie Council. National Pie Day was launched in the ’70s by a man who loved pie so much he wanted to celebrate, and he chose January 23 because that was his birthday the American Pie Council declares.

According to The Dallas Morning News, pie has been around since the ancient EgyptiansThe Romans published the first pie recipe — a rye-crusted goat cheese and honey pie. Early pies were made with meat, and during the 1500’s, fruit pies were invented.

The American Pie Council is an organization committed to preserving America’s pie heritage and promoting America’s love affair with pies.

What’s more American than apple pie? How about…

Even though apple pie is an all American dessert, it was actually brought to the eastern shore’s of what is now the United States, by the Dutch.

Here’s our offering for National Pie Day, what’s yours?

Cottage Cheese Apple Pie Cottage Cheese Apple Pie

1 egg

Pinch of salt

1 tbsp. flour

1 cup heavy cream

1 cup cottage cheese, small curd

1 cup sugar

3 apples, peeled and cored, thinly sliced

1 pie crust – store bought or your favorite recipe

Heat oven to 350 degrees

In a large mixing bowl add cottage cheese, egg, cream, flour, and sugar. Mix until combined. Line the pie crust with mixture.

Layer the apple slices around the outer edge of the pie. Then layer apples circling the center of the pie.

Before baking pie, it is optional to sprinkle some nutmeg or cinnamon on top. Bake for 45 minutes or until knife inserted comes out clean. Do not under bake.

What Others Are Reading:

National Maple Syrup Day

National Maple Syrup Day - Baked French Toast and Cream Cheese Casserole

Today December 17 is the perfect day to have pancakes or french toast topped off with some delicious, real maple syrup to celebrate National Maple Syrup Day.

Maple syrup is from the xylem sap of red maple or black maple trees.

Two French Toast recipes topped with Real Maple Syrup

In the spring, the maple trees are tapped by boring holes into the trunks of the trees, and the sap is collected in buckets.

After the sap is collected, it is processed by heating to evaporate much of the water, leaving only the concentrated syrup.

European settlers to the north american continent learned the process from the indigenous people, or native Americans. Up until the 1930’s the United States led the world in the production of maple syrup, but now Canada is collecting sap to produce maple syrupthe world’s largest maple syrup producer, were as Vermont is the largest producer of maple syrup in the United States.

If you didn’t know, a production farm turning sap into maple syrup is known as a sugar-bush, sugar-wood or sugar-shack.

Wow too much talk about maple syrup is making our mouths water, so let’s get to our featured recipe, which is a twist on french toast, French Toast Cream Cheese Casserole, and here is what you will need.

French Toast Cream Cheese Casserole

8 eggs

1/2 cup granulated sugar

1 1/2 cups whole milk

2/3 cup heavy cream

1/2 cup maple syrup

1/2 teaspoon vanilla

National Maple Syrup Day - Baked French Toast and Cream Cheese Casserole1 stick or 1/2 cup salted butter, melted

1 loaf of real sourdough bread, cubed into bite-size pieces (optional to use a loaf of French bread)

8 ounces cream cheese, cubed into 1/2 inch pieces

1 tablespoon cinnamon

Preheat oven to 350 degrees

In a large mixing bowl, cream eggs and sugar, then add whole milk, cream, maple syrup, and vanilla. Mix together until well combined.

Next add the melted butter to the egg mixture and mix together thoroughly.

Butter a 9×13-inch glass baking dish. Sprinkle butter with coconut sugar or brown sugar for some added sweetness (optional). Next, spread half of the bread over the bottom of the dish then sprinkle half of the cream cheese chunks over the top. Add the rest of the bread then sprinkle with the remaining cream cheese.

Pour the egg mixture evenly over the top of the pan making sure to get the entire bread wet.

Sprinkle with 1 tablespoon cinnamon. You can use a mesh strainer to spread the cinnamon more evenly.

Cover the dish with foil.

Bake for 35 minutes then remove the foil from the pan and bake for another 10 minutes.

Let cool for a few minutes then serve with real maple syrup.

Check out our other French Toast recipes with real maple syrup…

French Toast Fruit Roll Ups

Breaded Coconut French Toast

What Others Are Reading:

Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad

Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad

Did you know a chipotle is a smoke-dried jalapeño? Yes, the word chipotle comes from the Nahuatl word chilpoctli which means smoked chili.  The people’s who lived in Mexico before the Aztec civilization are thought to have invented it.

The jalapeño chili is used in Mexican-inspired cuisines, such as Mexican-American, Tex-Mex, and southwestern dishes from New Mexico. Read our article and learn more on the differences in Mexican and Tex-Mex food: Mexican vs. Tex-Mex: What is the Difference?

Jalapeños come in different varieties, sizes and heat or spiciness. The chili loses little of its heat through the smoking process, and many enjoy both its spiciness and the natural wood smoke taste that accompanies it.

Though its used traditionally in Mexican cuisine, the chipotle now enjoys a broad range of uses throughout the USA and Canada.

Our featured recipe is a southwestern USA inspired  delight, and here is what you will need to prepare: Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad.

fresh ingredients for Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad

4 small sweet potatoes, baked (read here about Sweet Potatoes and Their Benefits)

1 (15 oz) can black beans, rinsed and drained

1 cup corn

3 green onions, thinly sliced

1/2 cup cilantro, chopped

liquid ingrdients for Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad

Vinaigrette:

2 limes, zested and juiced

juicing limes for Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad1 tablespoon coconut oil

2 teaspoons raw honey

2 teaspoons adobo sauce (from a can of chipotles in adobo)

1/2 teaspoon Himalayan salt

1/2 teaspoon fresh pepper, optional

vegetable mix for Stuffed Sweet Potato with Chipotle Black Bean and Corn SaladIn a large glass bowl, add the black beans, corn, onions, and cilantro. Stir to combine. In a smaller bowl, mix together the lime zest and juice, oil, honey, adobo, salt and pepper. Pour over the black bean mixture and toss to combine.

Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad -close upSlice an opening down the center of  the baked sweet potatoes. Spoon vegetable mixture to stuff the potatoes, and have yourself a…Stuffed Sweet Potato with Chipotle Black Bean and Corn Salad. Plate and serve.

Can be served as a stand alone dish (as it contains protein with the black beans), or served as a side dish, and can be served as a party favorite dish. Enjoy the possibilities with this easy and simple real food recipe.

What Others Are Reading:

Asian Spicy Poached Chicken

 

Asian Spicy Poached Chicken

This Chinese-fusion dish is usually served at formal functions and gatherings, such as weddings. You don’t need to wait for any special event to enjoy this dish. You will need a few spices, 30 to 40 minutes of your time, and voila, you will have your own Asian Spicy Poached Chicken to enjoy at your dining table.

Here is what you will need:

1 to 2 pounds chicken thighs with skin and bone-in

1 small stalk of lemongrass

Peel of half an orange

1 stalk celery

1 tablespoon whole peppercorns

1 teaspoon caraway seeds

1 ounce piece fresh ginger root

1 red Thai chili

2 green finger chilies

2 pieces star anise

½ a red onion

1 teaspoon Himalayan salt

Some fresh filtered water

Half a cup coconut oil or olive oil

preparing to cook Asian Spicy Poached ChickenBegin by placing cleaned chicken pieces in a pot or pan with enough water to cover the chicken. Add in the lemongrass, orange peel, celery, and salt. Bring to a simmer and cook covered for 15 to 20 minutes.

pouching chicken for Asian Spicy Poached ChickenWhen the chicken done, you can the cooked dish as is, but this won’t be Asian Spicy Poached Chicken without the spicy part! So let’s continue.

spicies for Asian Spicy Poached ChickenFor the spicy ‘sauce’ gather the peppercorns, onion, chilies, star anise, oil, ginger, and caraway seeds. Slice the ginger, onions, and chili.

cooked spices for Asian Spicy Poached ChickenIn a small sauce pan over medium heat, place all of the spices and oil into the pan. Slowly heat up to infuse the oil with the spices.

pour spices over Poached ChickenAfter about 5 minutes of the spices steeping in the oil, pour the ‘sauce’ over the drained chicken pieces. You can strain the oil off if you want, but the traditional way of serving this dish is with all the spices left in the oil.

close up detail of cooked Asian Spicy Poached ChickenThis dish is best enjoyed with a side of mixed vegetables. If you do strain the oil off, save it and use it as a dipping sauce or pour it over steamed vegetables for a great flavor. Enjoy your Asian Spicy Poached Chicken.

What Others Are Reading:

Bacon Eggs and Asparagus Benedict

Bacon Eggs and Asparagus Benedict

There are two and possible more accounts as too how Eggs Benedict came to be a sought after breakfast and Sunday brunch item.

The first account is from 1894 when Lemuel Benedict, a Wall Street broker, went into the Waldorf Hotel to get something to eat in the restaurant. It was said he had a hangover at the time.

He ordered some toast, crisp bacon, two pouched eggs, and a side of hollandaise sauce.

cookbook of the waldorf

Photo Credit: Chest of Books

A column in The New Yorker – Talk of the Town – had interviewed Mr. Benedict just before he died, in 1942.

During the interview he had made the claim that he had put the dish on the breakfast and luncheon menu of the Waldorf Hotel.

Mr. Benedict even claimed the Eggs Benedict recipe was published in the cookbook – Cookbook of the Waldorf  (author  Oscar Tschirky – printed 1896) because of him.

The second account is from 1967 when a claim was made by Edward P. Montgomery on behalf of commodore E.C. Benedict, as he wrote a letter to the New York Times, that included the recipe.

In the letter he claims to have received the recipe from his uncle, a friend of the commodore.

Variations of Eggs Benedict

There have been several different ways to make Eggs Benedict since its appearance to the culinary world. Most of us know it is an American breakfast dish that consists of two halves of an English muffin, topped with ham or bacon, poached eggs, and Hollandaise sauce (see our recipe here of Eggs Benedict with Hollendaise Sauce).

There are ten variations to date, and they include:

  • Eggs Blackstone – made with  streaky bacon and slices of tomatoes are added
  • Eggs Blanchard – Béchamel suace is used in place of the Hollandaise
  • Eggs Florentine – made with spinach in place of the ham or the spinach is added just underneath the ham
  • Eggs Mornay – made with a Mornay cheese sauce in place of the Hollandaise
  • Eggs Atlantic (also called Eggs Hemingway, or Eggs Copenhagen) – made with  smoked salmon. This variation is called “Eggs Benjamin” in a few restaurants in Canada
  • Huevos Benedictos – a Spanish style that is made with either sliced avocado or Mexican chorizo, and is topped with both a salsa roja (red sauce) and hollandaise sauce
  • Eggs Hussarde – made with Holland rusks in place of the English muffin and adds Bordelaise sauce
  • Irish Benedict – is made with corned beef or Irish bacon
  • Eggs Chesapeake – is made with crab cake, and tops the hollandaise sauce with a sprinkle of Old Bay Seasoning
  • Eggs Hebridean – is made with Black Pudding. This variation is common in Scotland, and uses black pudding from Stornoway

Here is our version of Eggs Benedict, though several may have made it in their kitchen before we did. We call it Bacon Eggs and Asparagus Benedict.

In large pot of boiling salted water, blanch asparagus until tender-crisp, about 2 minutes. With slotted spoon, transfer to bowl of ice water; drain and pat dry.

1 pound asparagus, trimmed

4 slices Canadian ham

4 slices 100% whole grain English muffin, toasted

Hollandaise Sauce:

4 egg yolks

1 stick of butter, no salt, melted

1 teaspoon lemon juice

sea salt and pepper to taste

Poached Eggs:

4 eggs

1 tbsp white vinegar) 

Making the Sauce:

In a 6 quart pot add water 1/4 way up. Bring water to a soft boil.

Add yolks and lemon juice to either a large glass or metal mixing bowl.

Place the bowl over the pot of soft boiling water and start to whisk the yolks over the simmering water until yolks become thick, about 2 to 3 minutes, removing from heat and putting back on. Do not stop whisking.

Remove from heat and add butter and whisk in. Next add sea salt and pepper to taste, whisk some more. If the sauce is to thick just add a few drops of water until you get a sauce again.

Bacon Eggs and Asparagus Benedict Poaching the Eggs:

Using the same pot of water add 2 to 3 teaspoons of white vinegar.

Next crack an egg into a small glass bowl and gently drop egg into boiling water for 2 minutes.

Do this with each egg. Remove pouched egg with a slotted spoon and place one egg on each slice of muffin.

Arranging the Plate:

Place 1 or two slices of the toasted English muffin on a plate. Next add 3 or 4 asparagus spires, then add ham, poached egg, and spoon on sauce.

 

What Others Are Reading: