Pork and Hominy Stew

A tasty twist on beef stew this pork stew uses some different peppers and hominy instead of some of the more traditional stew ingredients like potatoes, etc.  Serve with warm corn bread or spoon over steamed rice with dinner rolls. We used organic meat and veggies where available.
Ingredients

•1 Tbls plus 2 Tsp Chili Powder
•1 Tsp Sea Salt
•½ Tsp ground Black Pepper

•2 ½ Lbs. Boneless Pork (Shoulder, Butt, Roast, Boneless Spare Ribs) cut into 1 1/2 inch pieces
•4 Slices, Bacon, cooked and chopped
•1 Large Sweet Onion, thinly sliced
•1 Cup Diced Ham (not smoked)
•2 Medium Carrots, peeled, chopped/sliced
•6 large garlic cloves, chopped
•2-3 Anaheim Peppers, seeded, cut into 2 x 1/4-inch strips (or sub your favorite, Jalapenos, poblano chilies,*)
•2 Cups, drained canned White Hominy (or Yellow)
•1 Cup canned Diced Tomatoes in juice
•1 Cup Beer
•1 Cup Chicken Broth (low sodium)
•1 Tsp. dried Marjoram
•¼ Cup chopped fresh Cilantro

Preparation
1.Mix 1 tablespoon chili powder, salt, and pepper in bowl. Rub spice mixture all over pork. Sauté bacon in heavy large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels to drain. Working in batches, add pork to drippings in pot and sauté until brown on all sides, about 10 minutes per batch. Using slotted spoon, transfer pork to bowl.
2.Reduce heat to medium. Add onion, ham, carrot, and garlic to pot; cover and cook 5 minutes, stirring occasionally and scraping up browned bits. Add chilies; stir 1 minute. Stir in hominy, tomatoes with juices, beer, broth, marjoram, pork, and remaining 2 teaspoons chili powder and bring to boil. Reduce heat; cover and simmer until pork is very tender, about 1 hour. DO AHEAD Can be prepared 1 day ahead. Cover and chill bacon. Cool stew slightly. Chill uncovered until cold, then cover and keep chilled.
3.Simmer stew uncovered until liquid is slightly reduced and thickened, about 10 minutes. Optional: Season with salt and pepper.
4.Transfer to bowl.
5.Sprinkle with reserved bacon and cilantro.
*These fresh green chilies, often called pasillas, are available at Latin American markets and also at some supermarkets.

Texas Toast Salad - Part 1 of Saturday Nights Dinner

This is a very hearty salad that allows you to choose from a variety of options for the toast, including frozen Texas toast, Texas toast croutons or toasted white bread seasoned with your favorite garlic herb butter combination. You pick your favorite lettuce variety and dressing however this really is tops with plain ol’ mayonnaise.



Ingredients
 Frozen Texas Toast (3 slices) or equivalent crouton quantity
 1/3 Cup Olive Oil Mayonnaise (leave the low-fat stuff in the fridge just this once)
 ¼ Cup Chile Sauce
 ¼ - ½ Tsp. Fresh Ground Peppercorns (to taste)
 1 Avocado, pitted, peeled and sliced
 6 Cups Torn Romaine Lettuce (or your favorite variety)
 2 Medium Vine Ripe Tomatoes (chopped)

Preparation
1. Preheat BGE or Oven to prepare toast, when baked, cut into 1” squares (or sub croutons)
2. Mix mayonnaise, Chile Sauce, Pepper and set aside.
3. In large salad bowl, toss tomatoes and lettuce, top with avocado slices and drizzle on the dressing mix.
4. Serve

 

TAGINE Chicken on the BGE...

Got to use my brand new Emile Henry Tagine (flame approved cookware) tonight!
Ingredients:
2 LARGE Chicken Breasts, 1 Large Red Pepper, 1/2 Large Vidalia Onion, 14oz can Artichoke Hearts (Quartered), 2 Ears Fresh Corn on the Cob, 1 Large Tomato, 8-10 Small Red Potatoes, 2 Cups Chicken Broth, Ground Black Peppercorns, Ground garlic and parsley powder, Parsley, Paprika to Taste.
Preparation:
BGE to about 375 degrees with plat setter legs down on 2 inch fire ring. Chop all ingredients to bite size and layer with chicken in the middle (so it doesn't stick to pan), add seasonings, broth, cover and place on BGE for ONE HOUR. Check after 45 minutes for broth level and to see how chicken is progressing. Keep On Eggin'

Tagine Chicken & Veggies

Chicken and vegetable stewed up in a Tagine for a flavorful one dish dinner. Ready from start to finish in 90 minutes (fire up the grill, prepare ingredients and 60 minute cook).

Ingredients
3 medium carrots, peeled and sliced in half lengthwise
2-3 Boneless Chicken Breasts (or any ½ Chicken, split or pieces)
2 Medium potatoes, peeled and cut in 1/4" thick rounds
1 large green bell pepper, cut in chunks
1 medium vidalia onion, sliced in ¼ “ rounds
2 medium tomatoes, sliced in ¼ “ rounds
4 cloves garlic, sliced thin
2 tsps ginger
½ tsp fresh ground pepper and Sea Salt (to taste)
2 tsps paprikaHandful of pitted chopped-minced black olives
10 tbsp EVOO (Extra Virgin Olive Oil)1 cup of Chicken Broth (or Substitute 1cup of water and ½ cube or 1 tsp chicken bouillon powder)
Preparation and Cooking1. Pour 5 tbsp of EVOO on the bottom of the tagine and begin layering ingredients evenly, starting with carrots then going in order they are written in the ingredients list above. The carrots must be on the bottom and the chicken pieces should be on top of the carrots, not touching the bottom of the tagine.
2. Sprinkle all of the spices evenly over the top the vegetables. Spread your minced olives on top and then drizzle the olive oil allover.
3. Close your tagine and cook until your vegetables are tender; on indirect heat (approximately 330 degrees) on the BGE.
4. Cooking time will be about 60 minutes. Check the tagine about 30 minutes in to assure that you still have liquid so the vegetables won’t burn. Remove after 60 minutes and let the tagine rest for 10 minutes and then serve.

Grilled Antipasto Salad

This recipe for two is easily modified for multiples by adding extra peppers. Quick and tasty and can be used as an appetizer, salad or side dish; Shown here with Stuffed Mozzarella Grilled Chicken Breasts and Baked Potatoes.

Ingredients - Recommended2 Red Bell Peppers
1 Green Bell Pepper
2 Orange Bell Pepper
2 oz Sun-Dried Tomatoes (marinated)
2-3 Artichoke Hearts (8-10 marinated quarters)
5 Tbsp EVOO (Extra Virgin Olive Oil)
3 Garlic Cloves (minced)
2 Tsp Chili Sauce (minimum)
2 Tbsp Balsamic Vinegar
Salt and Pepper

Preparation Directions
Peppers
Slice peppers into 8ths and again in halves (bite size pieces), Place in bowl and set aside. Julianne the Sun-Dried tomatoes and set aside. Quarter the artichoke hearts and repeat (8ths) and set aside.

Sauce Mince three garlic cloves and place in small mixing bowl, add EVOO, Chili Sauce, Balsamic Vinegar, Salt and pepper (Fresh Ground) to taste
Whisk and set aside.

Cooking Directions
1. Heat up BGE to 500 degrees (open flame works just fine)
2. Place peppers directly on grill (recommend you use a grill topper or vegetable basket)
4. Grill for 15 minutes and don’t worry about the pepper skins getting black
4. Remove from grill and place in bowl and cover with towel for 5 minutes
5, Uncover and remove all blackened skins by pinching them and they will slide right off (or if you prefer you can leave on the toasted skins)
6. Add the artichoke hearts (do not drain) and the Sun-Dried Tomatoes (do not drain) and place in pepper bowl

7. Pour on Sauce, mix and serve immediately

Top Sirloin Steak

Top Sirloin Steak
Methods for preparing Top Sirloin Steak like you’ve never tasted. Warning: If you eat steak more than medium rare, skip this recipe and go order a cheeseburger at a fast food restaurant.Ingredients

1.75” ea Top Sirloin Steak - NEVER THINNER and the meat MUST be flexible!
Fresh Ground Sea Salt Crystals ONLY!

Fresh Ground Peppercorns ONLY!

Olive Oil

Preparation DirectionsSteaks MUST be at room temperature
Salt Heavier than you are comfortable (some salt falls off on the grill during searing)
Pepper to taste
Drizzle Olive Oil on steaks
Rub into meat carefully
Flip and repeat!
Let set for at least 5 minutes


Cooking Directions
NEVER POKE HOLES IN THE MEAT!
Start your BGE and get a ‘lava bed’ appearing set of coals running up the temperature to 700 or 750 Degrees.
Sear Steaks on both sides (with the lid open is just fine)
Remove meat from BGE and let set for 15 to 20 minutes
Adjust temperature on the BGE to 450 degrees
Lightly re-season (optional)
Return sirloins to grill for 4 minutes a side (forget the meat thermometer; it lets out all the juice!)
5 minutes if you are afraid the meat will be too rare…remember however you can always return the meat to the grill if you are not happy, but you can’t return it from being over cooked.
Remove sirloins from grill and let set for at least 5 minutes before serving
NO A1 or Meat Sauce of ANY KIND allowed this isn’t a hamburger

Recommended Side Dishes and Deserts
Tomato Basal Mozzarella salad (see recipe on this blog) and Baby Brussel Sprouts in butter, Baked potatoes or Frozen Potato Wedges from the grill – Garlic Seasoned (Start with Room Temperature fries and place them on the grill next to the chops, stir occasionally on non-stick foil)