Szechuan Pork and Veggies

Happy Monday Friends! I wasn't planning to share this recipe with you  this time around because it was my first time trying it out. Buttt.... people got really excited when I instgrammed a couple of pictures... so I decided I would share it with you. But you've got to bear with me - my pictures are just what I snapped with my iPhone and instagrammed. I will update this post with better photos when I make this recipe again (which I will be doing soon because it was so darn good I've been dreaming about it!).                                

                                

I adapted this recipe slightly from the Guy Can't Cook by Cinda Chavich. If you follow my blog regularly, you'll know that I LOVE the Guy Can't Cook and the Girl Can't Cook cookbooks. They're life savers with tips to easily and practically tackle tougher dishes to impress friends and family with your culinary prowess (even if you seriously lack in that area). Give them a go - you won't be disappointed! From consistent recipes, explanations for new ingredients, along with tips and tricks for newbies!

Szechuan Pork and Veggies

Recipe adapted from the Guy Can't Cook

Ingredients:

• 1/3 cup canola oil, divided
• 2 small zucchini's
• 1 lb boneless pork loin chops, cut into thin strips
• salt and freshly ground pepper
• 1 large onion, finely chopped
• 1 cloves of garlic, minced
• 1 tsp Asian Chili paste (or more depending on how spicy you like it)
• 3 tbsp tomato paste
• 1 cup chicken broth
• 1/4 cup rice wine vinegar (I used seasoned rice wine vinegar)
• 1 tbsp tamari
• 1 tsp fish sauce
• 1/4 cup brown sugar
• 1/4 tsp hot curry powder
• 1 red bell pepper, seeded and chopped into thin strips
• 1/4 cup chopped cilantro

Method:

1. In a wok, heat 1-2 tbsp of the oil over medium high heat. Cook chopped zucchini in batches until lightly browned, but not overcooked. Remove zucchini to a bowl and set aside for later. Season pork strips with salt and pepper. Add 1-2 more tbsp of the oil to the wok and add the pork. Cook it in batches until it is nicely browned. Remove with a slotted spoon and set aside for later.
2. Add a little more oil to the wok and then add the onion. Cook, stirring until starting to brown. Add the garlic and cook for 30 seconds or until fragrant. Combine the chili paste, tomato paste, broth, vinegar, tamari, fish sauce, brown sugar and curry powder and stir together. Add to the wok and bring to a boil. Reduce the heat and simmer for 3 minutes.
3. Return the pork to the pan, stir in the bell pepper and return to a boil. Cover the wok and simmer over medium heat for 30-45 minutes (sauce will thicken and develop a really rich taste). Add the zucchini and chopped cilantro. Adjust seasonings if necessary. Serve over rice.

                                     

Ancho-Marinated Pork & Mango Skewers

Hi friends! I recently remembered I have a blog and I haven't updated it much (other than mandatory posts) in the last little while. ;) I thought I would show you what I've been up to and share my favorite recipe that I tried while I was back home in Northern British Columbia visiting my family. It was a big hit all around! My favorite dinner was Ancho-Marinated Pork and Mango Skewers. I found the recipe in the Best of Fine Cooking magazine's Summer Eats 2012 issue (there are sooooo many good recipes in there so best to check it out if you haven't already! Its well worth the 12 bucks!).

My favorite part about this recipe was learning to barbeque! My hubby always mans the BBQ when we are home, but since he didn't come up north with me, and it was just my Mom and I out at their cabin, I had to "man up" and figure out how to light the BBQ and do the grilling. Surprise, surprise, it went just fine! And I was pretty darn proud of myself for figuring it out. :)

Ancho-Marinated Pork and Mango Skewers
Recipe from The Best of Fine Cooking Summer Eats 2012

Ingredients:

• 1/4 cup fresh orange juice
• 2 tbsp fresh lime juice
• 2 tbsp olive oil and more fore the grill
• 2 tsp dark brown sugar
• 2 tsp ancho chile powder
• 2 medium cloves garlic, minced
• pinch of crushed red pepper flakes
• kosher salt
• 1 lb pork tenderloin trimmed and cut into one inch cubes
• 2 medium ripe mangos, peeled, pitted and cut into 1 inch cubes
• 6 metal skewers
• 1 tbsp fresh cilantro for garnish (optional)

Method:

1. In a medium bowl, whisk the orange juice, lime juice, olive oil, sugar, ancho chile powder, garlic, red pepper flakes and 1/2 tsp salt. Add the pork, toss to coat, cover and refrigerate for at least one hour and up to 4 hours (I did two hours and it was plenty).
2. Thread the pork and mango cubes onto the skewers, alternating them and beginning and ending with a piece of pork. Each skewer should have about 5 pieces of pork and four pieces of mango.
3. Heat BBQ to medium heat and rub down with a paper towel dipped in oil o grease the grill. Cook the skewers, turning once or twice, until the meat is nicely browned on the outside but still slightly pink in the center, about 8 minutes per skewer (may vary depending on the temp of your grill). Serve garnished with the cilantro if desired.

I served mine over an avocado and blackberry salad dressed with a roasted garlic dressing and some yummy feta cheese!

While I was up north visiting family, I got put to work. Turns out my timing was perfect and I was in time for haying! So I drove the tractor, slung some hay bales and otherwise worked my butt off!

I also got to hang out with my momma lots (and Dad too, but he had to work while I was there, so didn't get to spend as much time with him)!

We had some sweet camp fires out at the cabin at the lake in the evenings and even made S'Mores a coupla times. Let me tell you - we discovered some delicious chocolate to use in S'mores - one was a coconut & toasted almond milk chocolate bar and the other was a dark chocolate with sea salt. Both were spectacular, but definitely the favorites of the week!

Also got to take in a hike with my sister and my cousin! It was a great hike to Clearwater Lake & Upper Clear Water lake. Somewhere I had never hiked before. What a beautiful lake! And a beautiful day too.

And finally, I just got some time to sit and relax and enjoy the sunshine. It was a much needed break and was so lovely that my parents shared their beautiful place at the lake with me. We laid out on the dock and soaked up some rays!

 And also enjoyed some of the beautiful evenings!!

Thats all I have for you today! But stay tuned for a super special post tomorrow. I have something really neat and delicious to share with you. :)

Happy Cooking my Friends!

Kabobs: Thai Coconut Curry Pork Kabobs & Satay Chicken

I've never made kabobs before. Don't get me wrong - I like a good kabob, and I've tried a few of the recipes before, but I've never actually gone to the effort of actually cutting up the meat and threading it onto skewers. I'm torn about whether I would go through with the effort again. It was kind of neat, but I'm not that excited about eating off a skewer - I'm find with little chunks of meat that I can just eat with a fork. So you can decide what you want to do with these recipes - you can cut the meat up, marinate and then cook, or thread it onto skewers and cook it that way!!

We'll go easy on the blabbing today because I have two recipes to share with you!! Hope you enjoy.

Pork Skewers with Thai Coconut Curry Sauce
Recipe from the Guy Can't Cook by Cinda Chavich

Ingredients:

• one 398ml can light coconut milk
• 2 tsp hot asian chili paste
• 1/4 cup chopped cilantro
• 2 tbsp oyster sauce
• 2 tsp curry powder
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 pork tenderloin (about 500g), cut into long, thin strips

Method:

1. In a food processor or blender, combine the coconut milk, chilipaste, cilantro, oyster sauce, curry powder, brown sugar, and garlic. Whirl until pureed.
2. Place the pork strips in a ziploc bag and add half of the marinade. Marinate the pork in the refrigerator for several hours. Cover the remaining marinade and refrigerate.
3. Thread pork, accordion-style onto wooden skewers. Grill pork over medium-high heat for 8 minutes, turning several times, until its just cooked. Be sure to soak your wooden/ bamboo skewers in water for at least 30 minutes prior to cooking so they don't burn on the grill.
4. Meanwhile, put the reserved marinade into a small pot and boil for 10 minutes to thicken. Brush some of the curry sauce over the pork as it comes off the grill. Serve the pork skewers over basmati rice, drizzled with the remaining curry sauce and sprinkled with more fresh cilantro.

This one was definitely my favorite - I just can't resist a yummy thai curry sauce (actually, pretty much any thai food is irresistable to me).

Satay Sticks with Peanut Sauce
Recipe from the Guy Can't Cook by Cinda Chavich

Ingredients:

• 1 lb boneless, sinless chicken, pork, or lamb, cut into thin strips
• Marinade:
• 1/4 cup kecap manis (sweet indonesian soy sauce)
• 1 tbsp freshly squeezed lime juice
• 1 clove garlic
• 1 tsp honey
• Peanut Sauce
• 1 clove garlic, minced
• 1/2 cup natural peanut butter
• 1 tbsp kecap manis
• 1/4 cup chicken broth or water
• 1 tbsp freshly squeezed lime juice
• 1/2 tsp asian chili paste

Method:

1. In a large ziploc bag, combine the meat with the marinade ingredients. Seal and marinate in the refrigerator overnight.
2. Drain the marinated meat and thread onto skewers. Grill over medium-high heat until browned on all sides, about 10 minutes in total.
3. To make the sauce, whisk the garlic, peanut butter, kecap manis, chicken broth, lime juice, and chili paste together in a small bowl.
4. Set the sauce in the center of a round platter, and arrange the skewers like spokes around the edges if you are feeling artistic & fancy.

Both of these recipes are quite simple, just be sure you allow time for the meat to marinade because that's where the flavour comes from. You could probably bake the kabobs in the oven too if your weather conditions don't allow you to grill outside. :) Bake on a fairly high heat and broil a little at the end to get a little bit of browning on the meat.

Happy Cooking my Friends!

Apple Cider Pork Chop Sammies with Apple Slaw

Yesterday I finally had the chance got motivated enough to go around and check out some of the Secret Recipe Club Group C reveals from the December reveal. Wow! There were some great posts - what a talented group of people. Some of my favorites were Saltine Cracker Toffee over at Allie's Clean Plate Club, Salmon Creme at the Kitchen Witch Blog, and the Chocolate Peppermint Brownie at Foodness Gracious. But I think my absolute favorite of the bunch was the Apple Cider Pork Chop Sammies with Apple Slaw over at Cookin with Moxie, in fact, I was so excited about these "sammies" that I just had to make them last night for dinner!

It was sooooo worth it! The house smelled amazing, they were quite easy, but the only thing they weren't was quick. The key to the deliciousness of these sammies is the slow simmering of the pork chops. I tweaked the recipe a bit, and I think I will tweak it a bit more next time I make it (because there will most definitely be a next time when I'm through with all these turkey leftovers!!). Here is the recipe, because I can tell you're dying to give it a try. I've noted the changes (though there aren't many) that I will make next time I make it in blue.

Apple Cider Pork Chop Sammies

Recipe adapted from Cookin' with Moxie

Ingredients:

•  3 lbs pork chops (next time I will use a pork roast and cut into thick pieces)
• Coarse salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 large onion, diced
• 6 cloves garlic minced
• 4 cups apple cider
• 1 bottle dark beer (I used Dead Frog Brewery's Nut Brown Ale)
• 6 sprigs fresh thyme
• 6 sandwich buns
• 1 cup light mayonnaise
• 1/4 cup apple cider vinegar
• 1 tbsp celery salt
• 1/2 tbsp spicy brown mustard
• 1/2 tbsp dijon mustard
• 1 bag prepared coleslaw mix
• 3 granny smith apples, shredded
• BBQ sauce

Method:

1. Sprinkle pork generously on all sides with salt and pepper. In a large heavy bottomed, deep skillet, over medium high heat, add the olive oil and sear the chops on all sides. Remove to a plate while searing batches of the pork until all pork has been browned (work in batches to prevent over crowding the pan - overcrowding the pan results in decreasing the temperature of the pan and then boiling your pork instead of searing. We want to sear to ensure that we develop those delicious caremlization flavours!!).
2. Turn the heat down to medium and add the onions. Sweat for five minutes, then add the garlic and sweat for five more minutes. Deglaze the pan with the apple cider and the beer. Scraping the brown bits from the bottom of the pan. Add pork chops and any juices that have accumulated back to the pan. Add the thyme. Cover and bring to a simmer. Simmer for 1 1/2 hours or until the pork is falling apart. Remove the pork from the liquid with a slotted spoon and shred with two forks.
3. While the pork is cooking, make the coleslaw. Whisk together the mayo, cider vinegar, celery salt, and both mustards. Taste and season with salt and pepper if desired. Add coleslaw mix and shredded apples. Toss thoroughly.
4. To assemble the sammies, place a generous scoop of coleslaw on one side of the bun, place a generous scoop of the shredded pork on the other side of the bun. Then drizzle the pork side of the bun generously with your favorite bbq sauce. Enjoy a sloppy, but delicious dinner!

So, pretty easy, just takes a bit of time. Make this one on a weekend or better yet, make it while you're still on Christmas vacation! :)

Happy Cooking my Friends!