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.

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National Popcorn Day 2015

National Popcorn Day 2015The Washington Post say, “The powers that pop have decreed that Monday is National Popcorn Day. Though the origins of the “holiday” are unclear…”

Popcorn also called by popping corn, is a type of corn that expands from the kernel and puffs up or pops when heated. The kernel can pop because it has a hard moisture-sealed hull and a dense starchy interior. As it is heated, pressure builds up within the kernel, and a small explosion is the result. Some varieties of corn are now cultivated specifically as popping corns, and we say Ya!! The more popcorn, the more we can eat on this day National Popcorn Day.

During the Great Depression, popcorn was really cheap at about 5 cents a bag. While other businesses failed during the Depression, the popcorn business thrived and became a source of income for many struggling farmers. During World War II, candy production went down because of sugar rations, and Americans compensated by eating three times as much popcorn as they had before.

national-popcorn-day-2015-popcorn-served-at-the-movies-since-1912Popcorn is a popular snack food at sporting events and in cinemas, where it has been served since 1912 (USA).

Depending on how popcorn is prepared or cooked, it can be considered a health food. Make sure though, if possible to use non GMO popcorn. You can find some non GMO popcorn here on-line at Tropical Traditions.

Bob’s Red Mill (a national famous organic food brand) also offers packaged organic non GMO popcorn.

Our favorite popcorn is Caramel Popcorn. We found this recipe that goes a bit further and adds apples. We found this recipe at Cookies and Cups .

Caramel Apple Popcorn

Makes about 14 cups caramel corn

Caramel Apple Popcorn

Photo Credit: Cookies and Cups

1 cup unpopped corn kernels

2 (2.5 oz) bags of apple chips

1 cup light brown sugar

1 cup light corn syrup

½ cup butter

1 tsp salt

1 (14 oz ) can of sweetened condensed milk

Preheat oven to 250°

In an air popper, pop your kernels into a large bowl. Pick out any unpopped kernels.

In a medium saucepan over medium heat, combine brown sugar, butter, corn syrup and salt. Heat until melted and begins to boil. Once boiling, pour in your can of sweetened condensed milk and stir continuously for 5 minutes, to prevent burning.

Remove from heat and pour directly over popcorn and apples, stirring until coated evenly.

Place in preheated oven and bake for 45-50 minutes, stirring every 10 minutes to cook evenly.

Remove from oven, break into pieces and allow to cool.

Notes from Cookies and Cups:

Store in an airtight container for about a week.

You don’t have to bake this caramel corn if you prefer it softer and chewier. But if you don’t bake it, it will remain fairly sticky.

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