Welcome to the 7th HBinFive Bread Braid

This week for our HBinFive Bread Braid Challenge we made two very unique recipes, Avocado-Gaucamole Bread and Pesto Pine Nut Bread. Originally when I was planning the baking schedule, I thought these breads would be slightly green colored for St. Patrick's Day but as you see they are not green at all! But we enjoyed each of the breads although I do think the Pesto Pine Nut Bread was our favorite!

For the Avocado-Gaucamole Challenge I made Pulled Pork Sandwiches and All-American Cheese Burgers. And then with the Pesto Pine Nut Bread I made a Fried Egg Sandwich Deluxe with Bacon and by clicking on the below titles you can visit the posts for more information.



Pulled Pork Sammie





All-American Cheese Burger





Fried Egg Sandwich Deluxe with Bacon





If you are participating in the HBinFive Bread Braid, please be sure to add your permalink below, and not your general address.

Please leave a comment. Every once a while Mr. Linky flies the coop and we can then find your photos by clicking on the comment links.

Don't forget to copy and paste the HBinFive Badge in your Bread Braid post or somewhere on your FB Page. Or you can mention HBinFive but your blog post must be identified with HBinFive.

Please be sure to link back to the host blog, Big Black Dog, so your fellow bloggers who are participating today, will get lots of visits, as well.

Please do not add your link below until your HBinFive post or pictures are actually published.

***If any HBinFive member is concerned about linking up to the Bread Braid Gadget please send an email to me at ms dot bigblackdog at gmail dot com with your name and the URL of your pictures and I will link you up as soon as I can.


Please feel free to click on any of the links below and visit some of our HBinFive Members and see their wonderful interpretations of this recipe!








All Rights Reserved 2008-10 © BigBlackDog

Braised Pulled Pork, All-American Cheese Burger and Avocado-Gaucamole Bread

Tonight if the Season Finale for The Real Housewives of Orange County. I know you are probably surprised that I watch it. Yep I.am.addicted and can't help myself. I watch it every week and never miss an episode. I am totally and without a doubt amazed by the behavior, dress and overall attitudes of some of the major players. I know they call each other friend but geesh, my friends don't act like that! Mr. Tastebuds thinks it's a waste of time, so I watch it in my office and I love it! And sometimes I watch an episode twice, just to make sure I did not miss anything...LOL!

Thursday nights are reserved for me and the Housewives and dinner is usually something quick and tasty with little clean up so I can enjoy my TV viewing with limited interruptions. I decided to braise a Pork Loin in the afternoon for Pulled Pork Sammies which Mr. Tastebuds would enjoy. And being I still have to be careful with spicy food, I had a Cheeseburger Deluxe. Both served on Avocado-Gaucamole Buns which is our assignment for this weeks HBinFive Bread.

I was a little hesitant to make this bread being that Avocados are not a favorite of mine, but I decided to throw caution to the wind and try it out anyhow. The dough was fabulous to work with, very smooth and elastic and I had the hamburger buns formed in no time and they were delicious.





Oven Braised Pork Shoulder With Apple Juice
Recipe adapted from Southern Food

1 bone-in pork shoulder roast, about 6 pounds
2 medium onions, peeled and sliced or coarsely chopped
2 1/2 tsp of a seasoning blend for pork or chicken or salt and pepper
1 c apple juice
1 to 1 1/2 c barbecue sauce

Lightly grease a large covered Dutch oven or casserole.
Heat oven to 300°.

Put onions in the casserole. Rub the pork with the seasoning blend or sprinkle generously with salt and pepper. Place the roast on the onions and add apple juice. Cover and bake for 5 hours, basting occasionally.



Remove the roast to a large platter and shred or chop the meat. Discard bones and fat.

Strain the juices and put the solids back into the casserole or Dutch oven. Discard the liquids. Add the shredded or chopped pork. Add barbecue sauce and stir to blend ingredients. Cover and bake for 30 minutes, or until hot and bubbly.










All Rights Reserved 2008-10 © BigBlackDog

Pork Chops with a Mustard Cider Cream Sauce

I do not know what has gotten into me but I can't seem to eat enough apples this year. I've been buying apples every few days and before I know it all the apples are gone! So when I found Nigella's recipe for Mustard Pork Chops and it had Apple Cider as an ingredient, I had to make it for this week's I heart Cooking Clubs! And I certainly was not disappointed, Mustard Pork Chops is an outstanding dish!

Although Nigella suggesting serving it with gnocchi I did not have any gnocchi on hand and I was too tired to make it. So I served the Mustard Pork Chops with roasted potatoes and it was delicious...but next time I'm making gnocchi.

I did infuse the oil with garlic by lightly sautéing whole garlic cloves in EVOO (Extra Virgin Olive Oil) until golden brown and then mashing the cloves and returning the mashed garlic to the pan. I also did not have any hard cider but found a wonderful Alcohol Substitution Chart which suggested using apple cider or juice. The Pork Chops and Sauce went together in minutes and I'm including this recipe in my "Call-it-Dinner" category for all my quick and delicious meals.







Mustard Pork Chops
Recipe adapted from Nigella Lawson

2 pork chops, about 1-pound total weight
2 teaspoons infused oil (I used Garlic Infused EVOO)
1/2 cup hard cider (I subbed Apple Cider)
1 tablespoon grain mustard
1/3 cup heavy cream

Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner.

Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate.

Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream.

Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plate.








Please visit I heart Cooking Clubs and see what everyone is up too this week. As always our hostesses are Deb of Kahkai Kitchen and Heather of GirliChef.


Foodie Friday is graciously hosted by Michael of Designs by Gollum. Please visit Designs by Gollum and see more wonderful creations!












Recently I received two awards from some wonderful Blogger Buddies.


First from Kate of A Spoonful of Thyme honored me with the Kreativ Blogger Award. Thanks sweetie!







And Danielle of
Cooking for my Piece of Mind gave me the Over the Top award. Thanks so much!






All Rights Reserved 2008-9 © Big Black Dog

Whisk Wednesday -- Mignons de Porc Arlonaise or Grilled Pork Ribs in Beer

This week for Whisk Wednesdays we made Mignons de Porc Arlonaise or Pork Ribs in Beer. This dish worked nicely with our weekly menu being we are still eating pork at least once a week in support of pork farmers that were hurt during the Swine Flu scare.

Although the Cordon Bleu recipe sounded delicious, it was so hot outside and to avoid turning my oven on, I changed the recipe and grilled the Pork Ribs. And my Grilled Pork Ribs in Beer Sauce with a French Kick was absolutely delicious! Mr. Tastebud's said "This is the best meal ever." WOW...I usually get "okay", "alright" or even "good" but "best meal ever" was a new one!

I know the recipe seems long and involved but it really is quite easy and you can prepare quite a bit the night before.








Mignons de Porc Arlonaise or Pork Tenderloins with Beer
Recipe adapted from Le Cordon Bleu at Home

18 small waxy potatoes (red or white)
Salt
2 pork tenderloins, 1½ pounds each, trimmed of fat
Freshly ground pepper
6 tablespoons unsalted butter

Sauce:
2 tablespoons sugar
1/4 c. wine vinegar
3/4 c dark beer
1 1/4 c. Brown Veal Stock

1/4 lb carrots, cut into julienne
1/4 lb celery, cut into julienne
1/4 lb leeks (white part only), cut into julienne
1/4 lb mushrooms, trimmed, rinsed, dried, and cut into julienne
1/4 lb turnips, cut into julienne


Grilled Pork Ribs in Beer with a French Kick
Recipe developed by Big Black Dog

1-1 1/2 lbs Country Pork Ribs

4-5 potatoes (red or white), cut into julienne
3-4 carrots, cut into julienne
3-4 ribs of celery, cut into julienne
4-5 green onions, white part cut into julienne (green part cut into coins for garnish)
1/2 lb mushrooms, cleaned and sliced thin
Option: Red Sweet Pepper (I forgot to add this but it would add some beautiful color)

Marinade:
1/2 c. EVOO (Extra Virgin Olive Oil)
1/2 c. wine (either white or red, I use Merlot)
3-4 cloves of garlic, crushed
Salt and freshly ground pepper

Vegetable Beer Sauce:
2 tablespoons sugar
1/4 c. balsamic vinegar
1/2 c. wine (either white or red, I used Merlot)
3/4 c. dark beer (use remainder for basting sauce)
1 1/4 c. Brown Veal Stock (if no veal stock you can substitute beef stock)

Basting Sauce:
Remainder of dark beer
1/4-1/2 c. veal stock (if no veal stock you can substitute beef stock)

Marinade/Marinate:
In a small bowl mix EVOO, red wine, minced garlic. Salt and pepper the ribs and rub into the meat. Place ribs in a large Ziploc bag or a shallow Tupperware container with a lid. Pour the marinade over the ribs making sure that each rib is covered. Place the bag in the refrigerator and marinate over night. Periodically turn the ribs over making sure that each rib is covered with marinade. If using a plastic bag, place a plate under the bagged ribs because sometimes the bags leak a little bit.

Preparing the Vegetables:
Cut the vegetables into julienne strips and the mushrooms just cut into thin crosswise slices. If your prepping ahead you can prepare the vegetables the night before and refrigerate. The carrots, celery and mushrooms can be refrigerated in a covered container. Potatoes must be immersed in water otherwise they will discolor when exposed to air.

If you're unsure how to julienne vegetables, please see the below Youtube Video for further instruction.

Vegetable Beer Sauce:
In a large, heavy skillet combine the sugar and vinegar. Cook over medium heat until sugar is completely dissolved. Remove from heat and add the 3/4 c. beer, careful because the mixture might sputter a bit. Return the pan to the burner and reduce by half. Add the stock and again reduce by half. As soon as you put the ribs on the grill add the potatoes and carrots to the sauce and heat. When the potatoes and carrots are just starting to soften add the celery, onions and mushrooms. I prefer my vegetables a little crunchy so I just simmer in the sauce for about 8-10 minutes.

Basting Sauce:
In a small bowl or cup mix the remaining beer and 1/4-1/2 c stock.

Grilling the Ribs:
Heat the Grill to about 350 degrees or a medium heat.

Remove the ribs from the marinade and discard marinade. When the grill is hot place the ribs on the coolest part of the grill and close the lid. Bake for about 15 minutes, turning the ribs and basting every 4-5 minutes with the basting sauce. After you've basted 2-3 times discard the basting sauce.

If you want some grill marks on the ribs: For the last few minutes place the ribs on the hottest part of the grill. But be careful because they will burn quickly.

To finish:
Remove the cooked vegetables from the sauce and set aside. Place the cooked ribs in the warm beer sauce, turning to ensure the sauce is covering all sides of the ribs. Simmer for a minute or so.

Plate the ribs, drizzle some of the vegetable beer sauce over the meat and carefully arrange the vegetables and mushrooms on and around the meat. Serve extra sauce on the side.






I've had a few inquiries on Veal Stock. I used the recipe from The French Laundry at Home. Making the Veal Stock is a 2-day process but so worth it! I could not find Veal Shank bones so I used Veal Neck bones and it worked out very well. Good luck!







All Rights Reserved 2008-9 © Big Black Dog

Spaghetti and Meatballs

Believe it or not I have never made Spaghetti and Meatballs. I’ve made Spaghetti and I’ve made Meatballs but never together. I didn't really care for meatballs until I tasted Mama’s Meatballs! And they are totally delicious!

Although my Red Sauce is a very quick and easy, the meatballs do take time to make, form and fry. But you can make the meatballs and refrigerate over night. And the next day fry the meatballs and make the Red Sauce. I actually think the meatballs are better if formed and put in the refrigerator for the night.

The meatball recipe is large but the meatballs can be safely frozen. And for a special treat you can make meatball sandwiches. The Meatball Sandwiches I have pictured were served on homemade Anadama Buns.






Michelle's Red Sauce
Recipe developed in the kitchen of Big-Black-Dog

1 can good quality Italian Plum Tomatoes (5-6 whole tomatoes and juice)
3 TBL EVOO
3-4 whole garlic cloves, peeled
5-6 sun dried tomatoes, sliced thin
1 c. fresh basil, minced
2 sprigs of fresh tarragon, minced
1/2 tsp hot Hungarian paprika
1/2 c. fresh parsley, minced (save a little to sprinkle on top for serving)
Fresh ground pepper to taste

Topping:
Fresh minced parsley
1/4 c. freshly grated Parmesan cheese

In a heavy bottomed pot, over low heat add EVOO.

Turn the burner down to simmer and add the whole garlic cloves. Simmer the cloves until just golden brown. Watch the garlic closely so that it does not burn.

Remove cloves to a cutting board and smash with a fork. Return smashed cloves to the warm EVOO.

Add the tomatoes including the juice. Break up the tomatoes with a fork.

Add the dried tomatoes, minced herbs, paprika and pepper and simmer for a few minutes.

Continue to simmer for about 5 minutes and then add the fresh chopped parsley and gently stir.

Serve hot over linguine and sprinkle with minced parsley and freshly grated Parmesan cheese.






Mama’s Meatballs
Recipe adapted from Chef Rocco Dispirito’s Mama

1/3 cup chicken stock
1/4 cup diced yellow onion
1 clove garlic, minced
1/4 cup fresh flat-leaf Italian parsley, chopped fine
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/3 cup plain breadcrumbs
2 eggs
1/4 cup parmigiano-reggiano cheese, grated
1 teaspoon red pepper flakes
1 teaspoon salt
1/4 cup extra virgin olive oil
3-6 cups of your favorite marinara sauce

Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.

In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.

Combine with hands until mixture is uniform, do not overmix.

Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.

Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.

Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once. This should take about 10-15 minutes.

While meatballs are browning, heat the marinara sauce in a large pot.

Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.

Serve alone or over your favorite pasta.







All Rights Reserved 2008-9 © Big Black Dog

Pigs and Goats go 'Round and 'Round

I dearly love working with Pork. It is probably the most versatile meat available and always so juicy! During the recent Swine Flu Frenzy I decided to serve Pork at least once a week in support of our Pig Farmers. And we've enjoyed every bite!

This recipe was posted on Twitter and as soon as I saw it, I knew it would be served on my table within a week. Pork loin stuffed with goat cheese laced with basil and drizzled with a sweet cherry sauce. WOW...what a combination!

This was my first time ever making Stuffed Pork Loin and it was so easy I don't know why I've not attempted it before. I only made 1 pork loin but I did use the full recipe for the stuffing and cherry sauce. We do love our cheese and sauces! And the Pork Loin was more then delicious and roasted beautifully!







Goat Cheese Stuffed Pork Tenderloin
Recipe adapted from Food TV

2 x Pork tenderloin, approximately 6-8" long (I only made 1 pork tenderloin)
Salt and pepper to taste
3/4 c goat cheese, crumbled
Zest of 2 lemons
1 1/2 TBL fresh basil, chopped (I used 1/2 c. fresh basil, minced)
2 TBL EVOO (Extra Virgin Olive Oil)
1 tsp cracked pepper
Salt and pepper to taste

Additional equipment: Butcher or kitchen twine

Red Wine Balsamic Cherry Sauce

1/2 c red wine (I used Port Wine)
1/2 c fresh cherries, pits removed, chopped (I used frozen pitted whole sweet cherries)
1/2 TBL balsamic vinegar
Salt and pepper to taste

Preheat oven to 375 degrees

If you're using frozen cherries, defrost and drain.

Trim any fat from the pork loin and discard.

Use a sharp knife to "butterfly" the pork tenderloin. This is done by making an incision mid way through the length of the tenderloin (so it opens like a book). Be sure to leave the loin with at least 1/2 inch (12 mm) uncut at the base. Repeat with remaining loin.

(Here's a short video on butterflying a chicken breast and a pork chop. Although these are smaller pieces of meat the technique for butterflying a pork tenderloin is the same. Just make sure that you cut the length of the loin and DO NOT cut completely leaving a "hinge" so that the loin opens like a book.)






Season both sides of the loins with salt and pepper. Cover loins with cling film and use the back of your rolling pin (or a meat tenderizer) to gently pound on the meat until the surface is flat. Do not over pound the meat as this will affect the texture of the pork.

In a medium sized bowl mix together the goat cheese, lemon zest and basil with 1 TBL EVOO and the pepper. Mix gently until evenly combined (ensuring that the basil does not bruise).

Remove the plastic wrap from the meat and spoon the goat cheese mixture evenly over the center leaving a 3/4 inch border. Roll up to make a nice compact even roll. Repeat with remaining tenderloin.

Using the string to make even ties on every inch of the loin, ensuring the roll stays intact. Trim the excess string ends.

Rub 1 TBL EVOO all over the pork loins. Season to taste with salt and pepper.

Set a large oven proof skillet over medium high heat, add the remaining EVOO and allow to heat 30 seconds. The pan should be hot but not smoking.

Place the pork loins in the skillet and allow them to cook until a deep golden brown caramelized crust forms. Turn and repeat until both loins are golden brown.

Place the skillet in the preheated oven and allow them to cook for another 12 minutes.

Remove from the oven and place the loins on a plate and cover with foil. This will allow the meat to rest and give the filling a chance to firm up. Set the skillet aside to reuse for the cherry sauce.

To serve slice 3/4" slices of pork using a sharp knife. Serve immediately.

Red Wine Balsamic Cherry Sauce

Using the same skillet place it over medium high heat. Add the red wine and use a wooden spoon to scrape up the crisp caramelized bits remaining in the bottom of the pan. Add half of the cherries and the balsamic vinegar and allow the mixture to cook for 5 minutes. Add the remaining cherries and cook for 1 minute. At this point the sauce should be slightly reduced and the cherries warmed through. Season to taste with salt and pepper.







All Rights Reserved 2008-9 © Big Black Dog

TFF -- Slow-Roasted Pork Shoulder

Marination a.k.a. marinating: Is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the 'marinade' can be acidic with ingredients such as vinegar, lemon juice, or wine, or savory with soy sauce, brine or other prepared sauces. Along with these liquids, a marinade often contains oils, herbs, and spices to further flavor the food items. Food is marinated in a marinade. Probably from Italian marinato, past participle of marinare to marinate.


I love to open my frig and see our dinner marinating in wonderful mixtures of olive oil, wine and herbs. I'm not sure if it the fact that I planned the recipe or that I know how good it's going to taste but whenever I marinate anything, whether it be meat, poultry, seafood or vegetables, it makes the meal just that much more special.

This week for Tyler Florence Fridays I made Slow-Roasted Pork Shoulder. Being I was so busy with spring planting this recipe just fit perfectly into my schedule and it was a snap to make.

I followed the recipe exactly except I added a 1/4 c. fresh tarragon and cut down the salt to 3 tsp. OH MY...did the Pork Shoulder smell good when it was roasting. After the pork had cooled I shredded it and added about 1/2 c. of my Strawberry BBQ Sauce. I served the BBQ Pork on a homemade Anadama Bread Bun with sides of potato salad and fresh green beans. It was a delicious dinner!!







Slow-Roasted Pork Shoulder
Recipe adapted from Tyler Florence

1 4-pound boneless Pork Shoulder
2 tablespoons fennel seeds
4 garlic cloves, peeled
1/4 cup chopped fresh rosemary leaves
1/4 cup chopped fresh sage leaves
4 tablespoons kosher salt (I only used 3 tsp salt)
1 tablespoon fresh ground black pepper
1/4 cup extra-virgin olive oil

For the rub, toast the fennel seeds in a small saute pan over medium heat until fragrant. In a food processor combine the toasted fennel seeds, garlic, rosemary, sage, salt, and pepper. Pulse to combine. With the motor running, gradually pour the oil through the feed tube to form a paste. Rub the herb paste on the pork. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or overnight.

Place the pork, fat side up, in a roasting pan fitted with a rack insert. Preheat the oven to 325. Allow the meat to stand at room temperature for 30 minutes. Loosely cover pork with aluminum foil; roast about 3 hours, until juices fun clear (160 F). Let the meat stand for about 15 minutes before slicing.


Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.








All Rights Reserved 2008-9 © Big Black Dog

Côtes de Porc Flamande and Whisk Wednesday

This week for my French Cooking Class aka Whisk Wednesdays we made Côtes de Porc Flamande or Baked Pork Chops with Potatoes and Thyme.

Now my family are not big fans of pork chops but with the temperature hovering around zero, some comfort food was in order. And it was very good dinner, very easy and the recipe only used 1 pan. Can you believe it...only 1 pan! The potatoes were delicious but I love roasted potatoes. But the tad of pork flavor just sent the potatoes over the top!

This recipe was a snap to make. Brown the pork chops in a little butter and oil. Slice potatoes 1/8" thick and cover the bottom of a well buttered casserole dish. Then place the browned pork chops on top of the potatoes and then cover the chops with more sliced potatoes. Drizzle with 2-3 TBL melted butter, season with salt, pepper and thyme. Pop it in the oven at 400 degrees for 40-45 minutes!! Yummy and so simple.

Côtes de Porc Flamande
Recipe adapted from "Le Cordon Bleu"

6 pork chops, 6-8 ounces each
Salt and freshly ground pepper
¼ pound (4 ounces or 8 tablespoons) unsalted butter
1 tablespoon vegetable oil
2 pounds potatoes
Several sprigs fresh thyme

I served the Côtes de Porc Flamande with braised red cabbage, which is one of our favorites.





I'm starting a new category Call-it-Dinner" for very easy recipes, when you just don't have the time or don't feel like cooking. Côtes de Porc Flamande was so easy, it's going to be my first entry for my new category.


All Rights Reserved 2008 © Big Black Dog

Our 4th of July Feast!

I've not been able to eat BBQ for about 30 years. And the unloved feeling lingered for about 3 days! I was sad.

But a few weeks ago I decided to try my own hand at some BBQ and I've been a happy woman since and Mr. Tastebuds is thrilled! So to put a bit more excitement into our July 4th dinner I made BBQ Ribs with Parmesan Oven Baked French Fries. Remember I'm really not a cook, I'm a baker but OH MY...one of my best dinners yet!! And we topped it off with a Skinny Girls Margarita!




Dry Rub
Recipe developed in the kitchen of Big-Black-Dog

1-2 tsp marjoram
1/4 c. basil
1 tsp fresh ground pepper
1 tsp rosemary
2 tsp tarragon

Mix all ingredients and rub on top side of ribs. Cook ribs as per directions.

Click to Print Recipe


Strawberry BBQ Sauce
Recipe developed in the kitchen of Big-Black-Dog

2 TBL maple syrup
1-2 TBL brown sugar
1 TBL Worcestershire sauce
1 TBL molasses
2 TBL garlic, minced
1/4 c. cider vinegar
1/2 c. ketchup
2 tsp prepared mustard
1 tsp hot Hungarian paprika or more to taste if you'd like it spicy
1 tsp freshly ground pepper
1/2 tsp kosher salt
About 2 c. fresh strawberries, cleaned **See note

Put all the ingredients in your food processor and give it a whirl. Any extra sauce can be frozen.

Note: I would think any fruit would work, except maybe watermellon! I would like to try peaches next! Ooops...I just googled and watermellon does work in a BBQ sauce...LOL!

Click to Print Recipe




Parmesan Oven Baked French Fries
Recipe adapted from "I have no idea"

3-4 medium to large potatoes
1/4 c. EVOO
1/4 c. Parmesan, finely grated
salt and pepper to taste

Cut potatoes into 1/2" wedges. I did not peel my potatoes but you could if you wanted too. Put potato wedges into a large bowl and drizzle with EVOO. Add salt and fresh ground pepper. Toss well so that each wedge is completely covered with EVOO.

Place potatoes on a parchment lined baking sheet so that potatoes do not touch.

Bake at 400 degrees for about 40-45 minutes or until golden brown. Remove from oven and sprinkle with grated Parmesan and bake another 5 minutes. Serve hot. DELICIOUS!

Click to Print Recipe





All Rights Reserved 2008 © Big Black Dog

We're out of sausage again!

The other day I was making pasta and discovered that I had no more Italian sausage in my freezer. No problem...I'll just make some!

I've been making my own sausage for over a year now and I thoroughly enjoy it. And it's so easy and no special equipment is needed. All you need is a recipe, food processor, large mixing bowl, pork butt or shoulder, spices and herbs and you're good to go!



Italian Sweet Fennel Sausage
Recipe adapted from "Complete Sausage Book" by Bruce Aidell

3 lbs. pork butt
3/4 lb pork fat back **See Note
1/2 cup dry red wine
4 garlic cloves minced
2 T fennel seeds
1 T freshly ground black pepper
4 tsp kosher salt
1 tsp dried oregano
1/8 tsp ground allspice

My additions:
1/4 c. dried basil or 1 c. fresh basil, finely minced

Cut pork and fat back into 1" cubes.



Place about 2 c. of pork cubes at a time in your food processor.



Pulse the food processor 3-4 times until the meat is roughly ground. Make sure you do not over process into mush!



In a large mixing bowl add ground pork, fat back, wine and all herbs and spices and mix thoroughly with your hands. I wear surgical gloves when using my hands to mix this recipe, it saves me time and frankly I don't like to put my hands into raw meat!



Shape into patties and place on a parchment lined cookie sheet or sheet pan and lightly freeze.



Then pack patties into freezer bags. If you make several different kinds of sausage make sure that you label your freezer bags. I usually pack 2, 3 and 4 patties per bag, this way the portions are according to how I use them; 2 patties are for breakfast, 3 and 4 patties are usually for a pasta dish of some sort.

Note: Fat Back is not easy to find but I'm lucky and my market generally stocks it. But if you can't find it you can substitute some bacon or just skip it. With out the fat back your sausage will be leaner but not as tasty.

BTW, if you're watching your fat intake, there are chicken and turkey sausage recipes that are out of the this world delicious. I made a Chicken Apple Fennel Sausage and it was gone within a month!




All Rights Reserved 2008 © Big Black Dog

I succumbed to bacon!

For several months now I've been reading about the beauty of bacon in cookies and cupcakes and decided to take the plunge.
I mixed up a batch of some of my favorite Devil's Food Cupcakes, adding additional cocoa and minced up the crispy bacon. I anxiously awaited the little devils as they baked. Finally, they were cool enough to handle and I took a big bite and...well where is it? Where's that savory goodness of bacon? I could hardly tell there was any bacon at all. I was disappointed.

When Joe, aka Mr. Tastebuds, got home from work, he wanted a cupcake and I said "yes". Which surprised the heck out of him because the cakes were not frosted yet and eating a cupcake sans frosting is a big NO-NO in my home! But he took a bite and then another bite and he asked "What's the little bits of dried stuff? Is it dried fruit? I don't like it." Oh well, at least I wasn't the only one that could not taste the bacon. But even if I bake the most fabulous cupcake ever, the best Joe could do would be "tasty", so really "I don't like it" is not that bad...LOL!!

So I decided to try and save the little buggers. Hey apple and brown sugar go great with bacon, so a new frosting was born. Let's hope it helps the bacon flavor but if all else fails it will still be a tasty cupcake with unidentifiable dried bits better left to the unknown.

Apple Brown Butter Cupcakes
Little Chocolate Devil's Food Cupcakes recipe adapted from Foodnetwork Kitchens

1 cup all-purpose flour
6 tablespoons natural unsweetened cocoa (not Dutch-process)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened (1 stick)
1 cup sugar
2 large whole eggs, at room temperature
1 large egg yolk, at room temperature
1/2 teaspoon vanilla
1/2 cup water

My changes: I added an additional 2 TBL of unsweetened cocoa and 8 pieces of minced crispy bacon.

Position a rack in the middle of the oven and preheat to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners. Whisk the flour with the cocoa powder, baking soda, baking powder, and salt.

Beat the butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and gradually add the sugar. Beat until light and smooth, about 5 minutes. Reduce the speed to medium-low and beat in the whole eggs and yolk 1 at a time, incorporating each fully before adding the next. Beat in the vanilla. Scrape down the sides of the bowl.

Bring water just to a boil in a small saucepan and remove from the heat. With the mixer at low speed, beat the flour mixture into the butter mixture in 4 additions. Drizzle in the hot water, about 2 tablespoons at a time, and mix briefly to make a smooth batter. Fold in the minced bacon.

Divide the batter among the muffin cups filling them 2/3 full. Bake until the centers of the cupcakes spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely before frosting.

Apple Feathered Brown Butter Frosting
Recipe developed in the kitchen of Big-Black-Dog

2 TBL butter or margarine, softened
4 oz. cream cheese, softened
1 tsp vanilla
1 1/2 c. powdered sugar
1/3 cup dark brown sugar
1/2 c. apple butter (I used my homemade apple butter but any brand is fine)
2 tsp meringue powder

With electric mixer, beat butter, cream cheese and vanilla until well blended. Gradually beat in both sugars until mixture is smooth and creamy.

*NOTE: You may need to add more powdered sugar depending on the moisture content of the apple butter.

The Recipe for the Chocolate Cream Cheese Frosting can be found in my blog here.

Assembly: Bakes 12 regular sized cupcakes. When cupcakes are cool load pastry bag with half Chocolate Cream Cheese frosting and half Apple Feathered Brown Butter Frosting using a size 2D Star Tip swirl on the marbled frosting. Sprinkle with chocolate jimmies.





All Rights Reserved 2008 © Big Black Dog,

Pork Tenderloin in Dijon Cream

My market had Pork Tenderloins on sale and so I bought one. OH MY....I made the best dinner tonight! And I served dinner on the Fish Plates that were a gift from my friend Maryanne. Don't the plates look great!

Pork Tenderloin in Dijon Cream
Recipe adapted from AllRecipes

1 lb pork tenderloin, cut into 1" slices
1 c. flour with a shake or 2 of marjoram, basil, salt and pepper
2 TBL butter, divided
1 TBL EVOO
2 green onions, sliced (coin shape), white and green parts separated
1/3 c. white wine or dry vermouth
1/2 c. heavy cream
1 tsp Dijon mustard - or more to taste
salt and pepper to taste
paprika

Preheat oven to low, about 170 degrees.

Pound pork medallions to 1/2" thick.

Dredge pork in seasoned flour.

Melt butter over med high heat and when butter is bubbly add the oil.

Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)

Add more butter and a little bit of EVOO to the pan you just cooked the pork in. Add the white onions and lightly saute. Add the wine and deglaze the pan, careful to loosen up all the little brown bits on the bottom of the pan as they will add some wonderful flavor to the sauce. Add cream and salt and pepper and paprika to add some color and just heat through. Remove and pour sauce over Pork Medallions, garnish with the saved chopped green stems of the onions and serve.


Roasted Vegetables

Variety of Vegetables **See Notes
2 TBL melted butter
2 TBL EVOO
Salt and pepper to taste


Clean the vegetables. Put in a medium sized bowl. Add melted butter and EVOO, salt and pepper and toss.

Put the vegetables in a shallow baking dish and bake for 25 minutes at 400 degrees.

Note: I generally use brussel spouts and radishes for our roasted vegetables. But potatoes, beets, cauliflower, broccoli, sweet peppers and even tomatoes work very well.


All Rights Reserved 2008 © Big Black Dog

The Easter Ham Controversy

I dearly love to bake ham. I love using my imagination when mixing the glaze and try something new each and every time I make it! I do not think there is a more creative piece of meat then a Smoked Ham. You can use jams, fruit juice, honey or molasses, fresh, canned or dried fruit, spices or maybe even a bit of beer, wine or champagne.

BUT I do not like to eat ham and herein lies the problem.

I wanted to have ham for Easter Dinner but my dear husband, Joe, said "No, we still have ham from last Easter in the freezer. And you spend too much money on things for the glaze any how." We debated ham for almost a week and I finally relented.

I thought the week's menu was settled but Thursday Joe came home with a huge ham. Well, the we have a house rule "You buy it. You cook it." So the ham was his deal now.

This morning himself comes into my office, stands there looking sort of lost and says "I can't find the cloves, do we have any?" Cloves!! Good lord, what's he doing in my spice cabinet??? He says he going to cook the ham with cloves...well he might be cooking it with cloves, but I know he is not going to like it. So I asked, "Do you want me to cook the ham?" "Yes" was his answer.

HA...HA...he has no idea what I put up last year during canning season. I've got apples and peaches in the freezer, brandied cherries in the pantry. I had everything I needed, plus some extras to play with, except I had no champagne. I use champagne as the base for my ham glaze. Hmmmmm...what do I use now? I was at the Dollar Store last week and picked up several bottles of Sparkling Apple Cider..sounds good to me!

Well, we just finished our Pre-Easter Ham dinner and you know, it was pretty darn good! It's better with the champagne but the Sparkling Apple Cider was a good substitute.





Ham Glaze in a Pinch
Recipe developed in the kitchen of Big-Black-Dog

2-3 c. Sparkling Apple Cider
2 heaping TBL of Lingonberry Jam **See Note
1 c. unsweetened pomegranate juice
2 TBL grainy mustard
1 apple peeled and cut up into bit sized pieces
1/2 pt brandied sweet cherries
1/2 pt fresh frozen peaches
1 c. pineapple juice
1/4 c. brown sugar


Put first 8 ingredients in either a blender or food processor and process until well blended. In a sauce pan heat glaze and add brown sugar. When brown sugar is dissolved you can start basting the ham. Bake ham according to directions and bast with the glaze about every 1/2 hour or so.

Note: I do genealogy and discovered on my Dad's side we are Swedish. Being that we are mostly English on both my Mom and Dad's sides, the Swedish tie-in was huge!!! I was very excited to research Swedish Recipes and in the process discovered Lingonberry Jam. My entire immediate family is now addicted to Lingonberry Jam and every chance I get I try to include it in my recipes. Gawd, that stuff is so good!


All Rights Reserved 2008 © Big Black Dog