Tags: Beek, Broth, Brunswick Stew, Chicken, Cooking, Food, Irish stew, One of America's Favorites, Pork, recipes, Stew, Vegetables
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes, etc.), meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavors to mingle.
Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.
Stews may be thickened by reduction or with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of butter and flour. Thickeners like cornstarch or arrowroot may also be used.
Stews are similar to soups, and in some cases there may not be a clear distinction between the two. Generally, stews have less liquid than soups, are much thicker and require longer cooking over low heat. While soups are almost always served in a bowl, stews may be thick enough to be served on a plate with the gravy as a sauce over the solid ingredients.
Stews have been made since ancient times. Herodotus says that the Scythians (8th to 4th centuries BC) “put the flesh into an animal’s paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been stripped off. In this way an ox, or any other sacrificial beast, is ingeniously made to boil itself.”
Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them. Other cultures used the shells of large mollusks (clams etc.) to boil foods in. There is archaeological evidence of these practices going back 8,000 years or more.
There are recipes for lamb stews and fish stews in the Roman cookery book Apicius, believed to date from the 4th century AD. Le Viandier, one of the oldest cookbooks in French, written by the French chef known as Taillevent, has ragouts or stews of various types in it.
Hungarian Goulash dates back to the 9th century Magyar shepherds of the area, before the existence of Hungary. Paprika was added in the 18th century.
The first written reference to ‘Irish stew’ is in Byron’s “The Devil’s Drive” (1814): “The Devil … dined on … a rebel or so in an Irish stew.”
In meat-based stews, white stews, also known as blanquettes or fricassées, are made with lamb or veal that is blanched, or lightly seared without browning, and cooked in stock. Brown stews are made with pieces of red meat that are first seared or browned, before a browned mirepoix, and sometimes browned flour, stock and wine are added.
* Partial list of Tyes of Stews:
* Beef Stroganoff, a stew with beef from Russia
* Bigos, a traditional stew in Polish cuisine;
* Birria, a goat stew from Mexico;
*Booyah, an American meat stew
* Brunswick stew, from Virginia and the Carolinas
*Burgoo, a Kentuckian stew
* Chicken stew, whole chicken and seasonings
* Chicken paprikash, chicken stew with paprika
* Chili con carne, Mexican-American meat and chili pepper stew
Cincinnati chili, chili developed by Greek immigrants in the Cincinnati area
* Crow stew, a sour cream-based stew made with crow meat, popular in the United States during the Great Depression
* Goulash, a Hungarian meat stew with paprika
* Gumbo, a Louisiana creole dish
* Irish stew, made with lamb or mutton, potato, onion and parsley
Tags: Beef, Blanching, Cooking, Food, Kitchen Hints, Pork, Poultry, recipes, Saute
* Whether its meat or vegetables, time in the pan is brief, so it’s important that the food be naturally tender. Cuts such as beef tenderloin, fish fillets, and chicken breasts are good candidates; tougher cuts like brisket or pork shoulder are better for long cooking over low heat. The same principle holds for produce. Asparagus tips will be more successfully sautéed than beets. Many other tender vegetables, including baby artichokes, sugar snap peas, mushrooms, and bell peppers, lend themselves to this technique. That’s not to say that denser, tougher vegetables can’t be sautéed―they just may need to be blanched (briefly cooked in boiling water) first to get a head start on cooking.
* Be sure to warm the pan over medium-high heat for a few minutes. It needs to be quite hot in order to cook the food properly. If the heat is too low, the food will end up releasing liquid and steaming rather than sautéing.
Tags: Aunt Millie's Reduced Calorie Hamburger Buns, Baking, Cooking, Cubed Pork Steak, Dinner, Food, Hunt's Ketchup, Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, Pork, recipes
Today’s Menu: Cubed Pork Steak Sandwich w/ Baked Fries
Not too bad out this morning, compared to what we’ve been having. Plenty of sunshine and in the 20’s today. Had to go to the family Doctor for my 4 month checkup, on sugar, cholesterol, and such. Then ran an errand for Mom and stopped by Walmart, needed a package of the Aunt Mille’s Reduced Calories Hamburger Buns. Walmart is the only store that carries them now for some reason. Back home and not a whole lot going on, some light housework was it. Prepared a Cubed Pork Steak Sandwich w/ Baked Fries for dinner tonight.
I had bought a couple of packages of Cubed Pork Steak at Kroger last week, I froze one and had the other package last week. Got the other package out and let it thaw overnight in the fridge. To prepare it I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn, a shake of Garlic Powder, Hungarian Paprika, and a couple of shakes of Dried Thyme. Then rolled it in flour, shaking off the excess. Next I heated up a medium size skillet, that I drizzled with Extra Virgin Olive Oil, on medium high heat. Added my Cubed Pork and fried both sides about 4 minutes per side, till each side was golden brown. As the previous package of Cubed Pork it came out delicious! Moist and very tender with a fantastic flavor from the Paprika and all the other ingredients. Served this one as a Sandwich using a Aunt Millie’s Reduced Calorie Whole Grain Bun.
For a side I baked some Ore Ida Steak Fries, served these with a side of Hunt’s Ketchup for dipping. For dessert/snack later I had some thin slices of Boar’s Head Beef Salami along with some Ritz Whole Wheat Crackers.
Boar’s Head Beef Salami
Made of carefully selected cuts of beef combined with real spices. Cube and serve with our Havarti Cheese or use for salads and sandwiches.
* Gluten Free
* Milk Free
* Sugar Free
Not a reduced calorie food.
Serving Size Serv Size 2 oz (56g)
Serving Per Container Varied
Amount Per Serving
Calories 120 Calories fom Fat 80
% Daily Value*
Total Fat 9g 13%
Saturated Fat 3.5g 17%
Trans Fat 0g
Monounsaturated Fat 4.5g
Polyunsaturated Fat 0g
Cholesterol 35mg 11%
Sodium 470mg 19%
Potassium 140mg 4%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Ritz FRESH STACKS Whole Wheat
Whole wheat goodness, on the go. Same great original RITZ taste baked with whole wheat, in convenient Fresh Stacks!
Serving Size 15g
Servings per Container about 22
Amount Per Serving
Calories 70 Calories from Fat 25
% Daily Value*
Total Fat g 4%
Saturated Fat 0.5g 3%
Trans Fat 0g 0%
Monounsaturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 120mg 5%
Potassium 30mg 1%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Sugars 2g 0%
Protein 1g 0%
Vitamin A 0% Calcium 0%
Vitamin C 0% Iron 0%
Tags: Cooking, Cooking Tips, Food, Kitchen Hints, Pork
A couple of tips on cooking Pork….
* When frying or sautéing Pork, do not place a cover over the pan. This will lock in moisture and cause the meat to braise or steam.
* Do not ever partially cook pork and then store in refrigerator to use later. It must be cooked until done. It can be partially cooked or browned using one method, such as microwaving or searing, and then immediately cooked until done using a different method, such as roasting, frying, grilling or broiling.
Tags: Baking, Cooking, Cooking Tips, Food, Grilling, Kitchen Hints, Pork, Pork Be Inspired, recipes
From the Pork Be Inspired website http://www.porkbeinspired.com/
Because pork can often be overcooked, checking the internal temperature often will help prevent dry pork. Cook pork until the internal temperature reaches between 145° and 160° F, followed by a three-minute rest time, and is a little pink inside. A digital, instant-read thermometer is a low-cost, must-have for every kitchen. When inserted into the thickest part of the meat (without touching any bone), the temperature should register within a few seconds. Instant-read thermometers are not meant to be left in the meat during cooking. If you wish to invest a bit more, continuous-read digital thermometers are another option. Designed to be left in the meat during the entire duration of cooking, they often include a probe that is placed in the meat. The probe is connected via cord to the thermometer unit, which can be placed on a countertop near the stove.
Tags: Bob Evan's Mashed Potatoes, Cooking, Cumin, Cumin Spiced Pork Tenderloin, Dinner, Food, Green Giant Sweet Corn, Pork, recipes, Spices
Today’s Menu: Cumin Spiced Pork Tenderloin Roast w/ Mashed Potatoes and Sweet Corn
Had a light dusting of snow this morning, in the low teens with a wind chill today. Went to a Special Valentine’s Day Party at Noon today! My cousin’s son had a party at school and she also has twins where she had to be at their school also. So me and Mom filled in for her at the school part, and it was a hoot! It was fun watching them give their Valentine Cards to each other. Found out my little man has himself girl friend, he’s already got good taste in women! Too much fun, really enjoyed it! For dinner tonight I prepared a Cumin Spiced Pork Tenderloin Roast w/ Mashed Potatoes and Sweet Corn.
I’ve been using the Cumin Spice Rub for a while now. I had come across the recipe a while back on-line, and use it all the time now. I purchased the Pork Tenderloin Boneless Roast from Kroger. To prepare it I’ll need; 1 Pork Tenderloin Roast, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combined all the ingredients; rub it all over the Pork. Let stand 20 minutes. To Roast it I used a mall Broiler Pan with a Wire Rack in it. Sprayed the Rack with Pam Cooking Spray and put the Pork on it. I baked it for about 1 hour, until my thermometer registered 150° (slightly pink) Let stand 10 minutes before slicing. Then got ready to enjoy one delicious Pork Tenderloin Roast! Fantastic combo of Spices, which made one incredible Crust on the Pork with the inside being so tender and moist! This is my favorite Pork recipe, bar none! It’s all about the Pork!
For one side I prepared Bob Evan’s Mashed Potatoes, just microwave and serve. Then I made some Brown Mushroom Garvey. I used a packet of Pioneer Brown Gravy Mix and added some sliced Baby Bella Mushrooms to it and heated. I also heated up a can of Green Giant Sweet White and Yellow Whole Kernel Corn. For dessert later a Jello Sugarless Dark Chocolate Mousse.
Natural Pork Tenderloin
Simple Truth Natural Pork comes from pigs raised humanely on family farms, and fed an all-vegetarian diet as nature intended. This results in pork that is tender and flavorful — the way pork should taste.
• No antibiotics — ever
• No added hormones — ever
• No preservatives
• No artificial colors or flavors — ever
• Always 100% vegetarian-fed
Tags: Beef, Breading, Chicken, Chicken fried steak, Cooking, Eggs, Food, One of America's Favortite, Pork, recipes, Spices
Chicken fried steak (also known as country fried steak) is an American breaded cutlet dish consisting of a piece of steak (tenderized cube steak) coated with seasoned flour and pan-fried. It is associated with the Southern cuisine of the USA. Some state that the dish gets its name from the fact that the steak is cooked in oil that has already been used to fry chicken. Others note that the method of cooking is the same as for fried chicken.
Chicken fried steak resembles the Austrian dish Wiener Schnitzel and the Italian-Latin American dish Milanesa, which is a tenderized veal or pork cutlet, coated with flour, eggs, and bread crumbs, and then fried. It is also similar to the recipe for Scottish collops.
The precise origins of the dish are unclear, but many sources attribute its development to German and Austrian immigrants to Texas in the 19th century, who brought recipes for Wiener Schnitzel from Europe to the USA. Lamesa, the seat of Dawson County on the Texas South Plains, claims to be the birthplace of chicken fried steak, and hosts an annual celebration accordingly. John “White Gravy” Neutzling of Bandera in the Texas Hill Country also claims to have invented the dish.
The Virginia Housewife, published in 1838 by Mary Randolph, has a recipe for veal cutlets that is one of the earliest recipes for a food like chicken fried steak. The recipe for what we now know as chicken fried steak was included in many regional cookbooks by the late 19th century. The Oxford English Dictionary’s earliest attestation of the term “chicken-fried steak” is from a restaurant advertisement in the 19 June 1914 edition of the Colorado Springs Gazette newspaper.
A 1943 American cookbook recipe for Wiener Schnitzel includes a white salt and pepper cream gravy.
Chicken fried steak is among numerous popular dishes which make up the official state meal of Oklahoma, added to the list in 1988.
Chicken fried steak is prepared by taking a thin cut of beefsteak and tenderizing it by pounding, cubing, or forking. It is then either immersed in egg batter and/or dredged in flour to which salt, pepper, and often other seasonings have been added (called breading). After this, the steak is fried in a skillet or, less commonly, deep-fried. Restaurants often call the deep fried version chicken fried and the pan fried type country fried. The frying medium has traditionally been butter, lard, or other shortening, but in recent years, health concerns have led most cooks to substitute the shortening with vegetable oil.
The cuts of steak used for chicken fried steak are usually the less expensive, less desirable ones, such as chuck, round steak, and occasionally flank steak. The method is also sometimes used for chopped, ground, or especially cube steak. When ground beef is used, it is sometimes called a “chuckwagon”. Chicken fried steak is usually served for lunch or dinner topped with cream gravy and with mashed potatoes, vegetables, and biscuits served on the side. In the Midwest, it is also common to serve chicken fried steak for breakfast, along with toast and hash browns.
The CFS, as it also known, can be served on a hamburger bun as a sandwich, cubed and stuffed in a baked potato with the gravy and cheese, or cut into strips and served in a basket with fries and gravy, which is then known as “steak fingers”.
Typically, in Texas and surrounding states, chicken fried steak is fried in a thick layer of oil in a pan and served with traditional peppered milk gravy. The same dish is sometimes known as “country fried steak” in other parts of the United States, where it is subject to some regional variations. Often there is a brown gravy, and occasionally the meat is either pan-fried with little oil, or simmered in the gravy. In some areas, “country steak” may refer to Salisbury steak, a chopped or minced beef patty in brown gravy.
Other meats may be used, with “chicken-fried chicken” having appeared on many menus, substituting a boneless chicken breast for the steak. Chicken fried chicken differs from the dish known as “fried chicken” because the meat is removed from the bones, and cooked in the fashion of chicken fried steak. Another term is “steak-fried chicken”. Boneless pork chops, usually center cut, can be served in this manner, as well as chicken fried buffalo steak.
Tags: Beef, Bison, Cooking, EatingWell, Food, Pork, Poultry, recipes, Southern Cooking, Vegetables
Some delicious and healthy Southern Food Recipes, it’s all from the EatingWell website! Which is a great source for all your recipe needs. http://www.eatingwell.com/healthy_cooking
Easy, healthy recipes for lightened-up Southern food.
Despite its reputation, Southern food can certainly be healthy. These easy Southern recipes feature plenty of greens, beans and vegetables. Enjoy collard greens in creamy skillet mac and cheese or try new variations of Hoppin’ John—a Southern favorite—for a bit of good luck.
Mac & Cheese with Collards
Dark leafy collards add bold flavor and boost the calcium in this healthy skillet mac and cheese recipe with a crispy topping. If you don’t have collards, kale, Swiss chard and spinach are delicious substitutes……
Bourbon-Glazed Pork Chops with Hoppin’ John
In this one-skillet dinner recipe, Kentucky bourbon gives a kick to these sticky glazed pork chops. In the healthier black-eyed pea Hoppin’ John, this easy recipe uses smoked paprika instead of traditional ham or bacon……
BBQ Pulled Chicken Sandwich with Coleslaw
This eastern North Carolina-style chicken barbecue recipe is vinegar-based, a far cry from the sweet tomato-heavy sauces from the western part of the state. Double the recipe to make a big batch, perfect for game-day parties and potlucks…..
* Click the link below to get all the Easy, healthy recipes for lightened-up Southern food.
Tags: Baked Potato, Cooking, Cumin, Cumin Spiced Pork Chops, Dinner, Food, Mushrooms, Pork, recipes, Spices
Today’s Menu: Cumin Spiced Pork Chop w/ Sauteed Mushrooms and Baked Potato
It’s been one of those lazy Sunday afternoon’s around here today! Nothing, and I mean nothing going on today. Did a bit of cleaning then it was Sofa City with the remote in hand. We have a couple of Crabapple Trees in the front yard and they are full of Robins. Every year we seem to be a layover for their treks back North, they’re a bit early this year. Could it be a sign of an early Spring? For dinner tonight I prepared a Cumin Spiced Pork Chop w/ Sauteed Mushrooms and Baked Potato.
Picked my Chops up while at Meijer the other day, on sale! To prepare my Chops I’ll need; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 11 minutes or until a thermometer registers 155° (slightly pink), turning after 5 minutes. Let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Chop! Fantastic combo of Spices, which made one incredible Crust on the Chop with the inside being tender and moist! By far my favorite Pork recipe anymore!
For one side I prepared some Sauteed Mushrooms. Using Baby Bella Mushrooms, I quartered the Mushrooms. I seasoned them with Dried Thyme, Ground Smoked Cumin, Dried Parsley, and Sea Salt. Pan fried them in Extra Virgin Olive Oil and a pat of Blue Bonnet Light Butter. Then I also had a Baked Potato, seasoned this with McCormick Grinder Sea Salt and Black Peppercorn. For dessert later tonight a Healthy Choice Dark Fudge Swirl Frozen Yogurt
Tags: Chicken, Cooking, Flour, Food, Liver, Liver and Onions, One of America's Favorites, Onions, Pork, recipes
Liver and onions is a traditional English dish. The main ingredients are slices of liver (usually pork, beef or, in the United Kingdom, lamb) and onions; onion is favored as an accompaniment to liver as the flavor of onion “cuts” the somewhat metallic flavor of liver, which can be off-putting to some eaters. The liver and the onions are usually fried or cooked together, but sometimes they may be fried separately and mixed together afterwards. The liver is often cut in fine slices, but it also may be diced.
Liver and onions is widely eaten in the UK and in Germany, where it is usually eaten along with boiled or mashed potatoes. Calf’s or lamb’s liver are the usual choices in the UK and is often accompanied by fried bacon.
In the French traditional recipe the liver is fried with butter and lard. In Catalan cuisine olive oil is used, instead of butter, and fried garlic is added to the mixture. In Italian cuisine, the fegato alla Veneziana recipe includes a dash of red wine or vinegar and the fegato alla Romana a dash of white wine and is cooked in lard.
In the USA, liver and onions as a dish once enjoyed widespread popularity and could usually be found at family diners and American home-style restaurants. This meal is currently more common to the cuisines of the southern and upper midwestern style foods.
Beef liver and onions is still widely popular in Latin America (Spanish: hígado (de res) encebollado, Portuguese: fígado (bovino) acebolado), where it is often eaten along with tortillas or rice.
In Brazil (where tortillas are unknown to the vast majority), though, the traditional recipe always calls for potatoes,
most commonly puréed or as home fries, or some other underground-growing starchy vegetable. The liver is rubbed – but not fried – in plenty of good quality olive oil before being fried in the fat/oil of the cook’s preference, generally vegetable oil. After the onions are fried together with the liver’s reduced stock, rice, other vegetables, fried garlic and other staples (such as sweet corn, peas or lentils) might be added to the frying pan in order for their sautéing, though white rice is the preferred option. It is generally soaked with the blood/stock draining from the liver that is taken out of the frying pan somewhere between rare and medium for the frying of the onion.
People who prefer the rare version make cuts perpendicular to the edges of the steak that penetrate most but not the whole of it that are done when the steak is thick enough to remain too rare in the center, but too cooked in the outside.