Pork-a-Palooza Delaware, Ohio Sat, May 18, 2019 – 11:00 AM – 5:00 PM EDT

May 15, 2019 at 7:40 AM | Posted in Festivals | Leave a comment
Tags: , , , , , , , , , , , , , , ,

Pork-a-Palooza

Date And Time
Sat, May 18, 2019
11:00 AM – 5:00 PM EDT

Location
Delaware County Fairgrounds
236 Pennsylvania Ave
Delaware, Ohio 43015

https://pork-a-palooza.com/

Description
The Ohio Pork Council is pleased to host Pork-a-Palooza, featuring: bacon, BBQ and beer for the second year in a row! The event will be held on Saturday, May 18, 2019 from 11 a.m. to 5 p.m. at the Delaware County Fairgrounds.

Join us for an afternoon of delicious pork products from your favorite local restaurants and food trucks. With plenty of educational opportunities and activities, you can bring the whole family! Children under 12 are granted free admission.

NEW THIS YEAR: Those who purchase their tickets online will be presented with a free Pork-a-Palooza Punch Card on the day of the event!

Pork-a-Palooza Punch Cards are a new, fun way for attendees to visit a wide-array of vendors at Pork-a-Palooza. To fill your Punch Card, simply visit vendors, purchase their $2 Pork-a-Palooza Sampler and receive a punch. Once your Punch Card is filled, drop it in our giveaway box for a chance to win a special prize!    https://pork-a-palooza.com/

Advertisements

Diabetic Dish of the Week – FALL-APART BEER BRISKET

May 14, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
Tags: , , , , , , , , , , ,

This week’s Diabetic Dish of the Week is a recipe for FALL-APART BEER BRISKET. Drooling just at the name of it! Made using Beef Brisket along with a Dark Stout Beer. This recipe will make some mouth-watering sandwiches! The recipe comes the Diabetic Gourmet Magazine website which has a Diabetic Friendly recipes to please everyone! So check it out today! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

FALL-APART BEER BRISKET

Ingredients

2 Tbsp canola oil (30 mL)
1 1/2 lb trimmed beef brisket (750 g)
canola oil cooking spray
1 1/2 cups diced onion (about 1 large onion) (375 mL)
2 tsp minced garlic (10 mL)
1 bottle (12 oz/341 mL) dark stout beer
2 Tbsp cider vinegar (30 mL)
1 1/2 tsp dried oregano leaves (7 mL)
1 tsp dried thyme leaves (5 mL)
3 Tbsp steak sauce (45 mL)
3 Tbsp no-salt-added tomato paste (45 mL)
1/2 tsp salt (2 mL)
6 multigrain bread slices

Directions

1 – Heat 1 Tbsp (15 mL) of canola oil in large, nonstick skillet over medium-high heat. Brown beef 3 minutes on each side. Place beef in slow cooker coated with cooking spray. Heat remaining 1 Tbsp (15 mL) canola oil, cook onions 4 minutes or until beginning to brown, stirring frequently. Stir in garlic and cook 15 seconds.
2 – Remove skillet from heat and stir in garlic, beer, vinegar, oregano, thyme, steak sauce, and tomato paste. Stir until well blended and pour over beef in slow cooker, making sure that beef is covered completely with liquid.
3 – Cover and cook on low setting for 6 hours. Remove beef and place on cutting board. Stir salt into slow cooker mixture. Thinly slice beef (it will shred automatically as you slice). Return beef to slow cooker and stir. Cover and let stand 15 minutes to absorb flavors.
4 – To serve, place strainer in large bowl, strain beef mixture, shaking off excess liquid and place in serving bowl. Serve juices alongside. Place equal amounts of shredded beef on warmed multigrain bread slices (2 oz/60 g per serving) as open-faced sandwiches. Spoon desired amount of liquid over each.
NOTES:
A hearty, comfort food meal with rich flavor. Buy beef brisket that weighs almost 2 pounds before trimming as there is quite a bit of fat to discard. If a sliced brisket is preferred over the shredded variety, cook about 30 minutes less than recommended above. Serving size: 1/2 cup (125 mL) beef, 1/3 cup (75 mL) sauce.

Recipe Yield: Yield: 6 servings
NUTRITIONAL INFORMATION PER SERVING:
Calories: 300
Fat: 10 grams
Saturated Fat: 2 grams
Fiber: 3 grams
Sodium: 500 milligrams
Cholesterol: 45 milligrams
Protein: 29 grams
Carbohydrates: 18 grams
https://diabeticgourmet.com/diabetic-recipe/fall-apart-beer-brisket

Sunday’s Chicken Dinner Recipe – JILL’S ROAST HERITAGE CHICKEN

April 28, 2019 at 6:02 AM | Posted in Sunday's Chicken Dinner, Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , , ,

This week’s Sunday’s Chicken Dinner Recipe is – JILL’S ROAST HERITAGE CHICKEN. The recipe is from the Wild Idea Buffalo website, that’s right Chicken not Buffalo! Wild Idea also sells Heritage Chicken from Emmer and Co. And they have one delicious and healthy Chicken Recipe for Chicken! This is a Dutch Oven Recipe, so how easy is that to prepare! You can find this recipe and purchase the Emmer & Co. Heritage Chicken along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

JILL’S ROAST HERITAGE CHICKEN
After testing a few methods of roasting a Heritage Chicken, this method was hands down the winner. Although the flavor was always very good with other methods, I was looking for the method that would keep the meat juicy, but also get it close to fall off the bone tender.

Ingredients:

1 – 3# Emmer & Co. Heritage Chicken

1 – tablespoon + 1 teaspoon salt

1 – tablespoon baking powder (a tip from Emmer & Co.)

4 – tablespoons salted butter

1 – teaspoon black pepper

1 – teaspoon thyme leaves

1 – onion, orange, apple, or other sweet or savory food to fill the cavity

4 – stalks celery, halved

1 – onion, sliced

salt and pepper

1½ – cups water

Enameled Dutch Oven

Preparation:

1 – Rinse chicken and remove neck from cavity. (Reserve neck, adding to the pot for additional flavor or give to your favorite pet!) Blot the chicken dry with paper towels.
2 – Mix salt and baking powder together and gently rub all over the chicken. Refrigerate uncovered for 4 to 24 hours.
3 – Position top oven rack in the middle of the oven and preheat to 500°.
4 – Remove chicken from the refrigerator. Melt butter and add pepper, thyme and remaining teaspoon salt. Rub seasoned butter into the chicken skin and cavity. *The butter will adhere to the cold chicken without running off.
5 – Fill the cavity of the chicken with coarse chopped onion or orange halves, or other savory or sweet foods. This adds additional flavor and helps chicken cook more evenly.
6 – Place celery and onions in the bottom of the Dutch oven and place chicken breast side up on top of vegetables. Place the chicken in the oven and roast for 15 minutes.
7 – Add the water to the pot and cover and continue to cook at 500° for another 10 minutes.
*Optional: Before continuing with this step you can also turn your chicken over after initial roasting, so the breast is facing down. For the best browning, pile your vegetables to the center or add a few more to keep the breast out of the liquid.
8 – After 10 minutes, shut your oven off and leave the chicken in the oven for two hours. Do not open the door during this time.
9 – Remove chicken from the oven and transfer to a platter or cutting board. Chicken segments will release fairly easily or carve as desired. Season with a little salt and pepper.
10 – Strain juices from the pot and serve with the chicken or thicken to your liking for gravy.

https://wildideabuffalo.com/blogs/recipes/jills-roasted-braised-heritage-chicken

Kitchen Hint of the Day!

December 26, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , ,

Turkey Roasting Hint……..

After your turkey has reached the desired temperature, let it rest on the counter for at least 20-30 minutes so the juices released during cooking can absorb back into the meat

Wild Idea Buffalo Recipe of the Week -BUFFALO PRIME RIB ROAST

December 5, 2018 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is -BUFFALO PRIME RIB ROAST. Ti’s the season for Prime Rib! You’ll be using the Wild Idea Buffalo Prime Rib Roast. Salt, black pepper, paprika, cumin, cardamom, chili powder, thyme, garlic powder, onion powder, and espresso to strengthen flavor make up this incredible rub for the Roast. You can find this recipe or purchase the Wild Idea Buffalo Prime Rib Roast along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Eat Healthy through the Holiday Season! https://wildideabuffalo.com/

BUFFALO PRIME RIB ROAST
Note: This recipe is based on an 8 lb. roast, adjust cooking time to pounds. Spices in the rub can be substituted or adjusted to your liking. This rub is excellent on all roasts. Modify spices per pounds.

Ingredients:

1 Buffalo Prime Rib Roast, rinsed and patted dry
1 Tb. salt
1 Tb. coarse black pepper
2 Tb. sugar
1 tsp. each: paprika, cumin, cardamom, chili powder, thyme,
garlic powder, and onion powder
2 Tb. espresso, (reduce espresso to strengthen flavor)
2 Tb. olive oil
2 stalks celery, quartered
1 onion, quartered
2 cups buffalo or organic beef stock (broth)
½ cup dry sherry

1 – Mix all dry spices together. Add espresso and oil, creating a paste.
2 – Rub seasoning paste into roast. Cover and leave at room temperature for 2 hours.
3 – Preheat oven to 450* Insert meat thermometer in center of roast, avoiding the bone.
4 – Place celery & onion on bottom of heavy roasting pan. Place roast bone side up on top of vegetable bed.
5 – Roast for 15 minutes.
6 – Add ½ cup stock to the bottom of pan and reduce oven temperature to 350°.
7 – Continue roasting, calculating 10 minutes per pound, adding remaining stock to pan as needed throughout roasting. (Approximately 1 hour and 20 minutes for an 8 lb. roast or until the internal meat thermometer reaches 110*. Rely on your internal meat thermometer.)
8 – Shut oven off and leave roast in oven for 30 minutes or until internal meat thermometer reaches 125*.
9 – Transfer meat to a large platter and tent with foil to keep heat in. Meat thermometer should red 135* for medium rare.
10 – Place roasting pan on stove top over medium high heat, scraping the bottom to
11 – Loosen vegetables. Add any remaining stock and sherry and bring to a simmer.
12 – Slice roast into desired thickness, and add juices from roast to au jus.
13 – Season au jus to taste with salt, pepper and red wine. Strain.
14 – Serve roast with au jus and pass with horseradish cream sauce.
Or, you might also want to try the Cranberry Port Sauce for the holidays?

Cranberry Port Sauce

Ingredients:

1 Tb. butter
½ cup red onion, finely diced
1 Tb. garlic, minced
1 tsp. thyme
½ tsp. salt
1 Tb. black pepper
1 cup port +
1 can cranberry sauce
1 – In saucepan over medium high heat melt butter.
2 – Add onion, garlic and seasonings. Sauté for 7 minutes.
3 – Deglaze pan with port.
4 – Add cranberry sauce and stir in to incorporate.
Bring to simmer. Taste to adjust seasonings. If sauce becomes too thick, add additional port as needed. Drizzle over sliced Buffalo Roast.

*As another option, you can add 2 Tb. roasted and diced greens chilies.
https://wildideabuffalo.com/blogs/recipes/buffalo-prime-rib-roast

Kitchen Hint of the Day!

November 18, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , , , , ,

Hold the Stuffing…………..

Keep the stuffing on the side. Chances are the Thanksgivings of your childhood featured a stuffing cooked right in the cavity of the turkey. Go ahead and use your family recipe, but we suggest you cook the stuffing in a separate pan. Cooking the stuffing in the turkey can provide fertile ground for the growth of harmful bacteria. In addition, a stuffed turkey will take longer to cook, which could result in drier white meat. Instead, loosely fill the turkey with aromatics such as onions and herbs, and cook the stuffing separately. I didn’t know this, but good one to know.

Kitchen Hint of the Day!

November 16, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , , , ,

My neighbor passed this Turkey prep hint along to me……..

Rub the turkey with butter or oil – Before putting it in the oven, make sure the skin of the turkey is as dry as possible, and then rub it all over with butter or oil. For even moister meat, place pats of butter under the skin.

Kitchen Hint of the Day!

November 15, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , , , ,

Baking the Bird for Thanksgiving……………

Cook the turkey on a rack of vegetables – Create a natural roasting rack for your turkey by layering carrots, onions and celery on the bottom of the roasting pan. Lifting the turkey off the base of the pan helps to increase hot air circulation around the whole bird so that it will get crispy all over. And the vegetables add great flavor to the gravy.

Kitchen Hint of the Day!

March 17, 2018 at 5:00 AM | Posted in Kitchen Hints | 2 Comments
Tags: , , , , , , , , , , ,

How healthy is Pork you ask………

It is high in protein and essential vitamins, minerals and amino acid good for overall health. Lean pork, when trimmed of visible fat, is nutrient-dense, satisfying, and good for you. Some pork parts like that of tenderloin, loin chops and sirloin roast are made from the lean cuts and are more healthy than chicken.

One of America’s Favorites – Memphis-Style Barbecue

December 11, 2017 at 6:47 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , , , , ,

Dry ribs slow cooking in a pit at Leonard’s BBQ

Memphis-style barbecue is one of the four predominant regional styles of barbecue in the United States, the other three being Carolina, Kansas City, and Texas. Like many southern varieties of barbecue, Memphis-style barbecue is mostly made using pork, usually ribs and shoulders, though many restaurants will still serve beef and chicken. Memphis-style barbecue is slow cooked in a pit and ribs can be prepared either “dry” or “wet”. “Dry” ribs are covered with a dry rub consisting of salt and various spices before cooking and are normally eaten without sauce. “Wet” ribs are brushed with sauce before, during, and after cooking.

Memphis-style barbecue has become well-known due to the World Championship Barbecue Cooking Contest held each May, which has been listed in Guinness World Records as the largest pork barbecue contest in the world. The event is regularly covered by national and international television networks such as The Food Network and the BBC and attracts over 100,000 visitors. Many of Memphis’ barbecue restaurants have become nationally known and can ship their products anywhere in the country overnight due to the proximity of FedEx’s Memphis Superhub.

 

Pulled pork nachos

After World War II, barbecue became a viable commercial venture in Memphis. Small restaurants, known as “joints”, began to open with a purpose-built pit for slow-cooking the meat. Many small neighborhood joints in low-income areas, such as Payne’s, Leonard’s and Interstate, have gained notoriety as they reflect the roots of Memphis barbecue. Many regional chains have also developed from Memphis, including Tops, Neely’s, and Corky’s. As Memphis-style barbecue became more popular across the country, restaurants such as Corky’s and Rendezvous began shipping orders overnight to customers.

 

 

Pork sandwiches at Payne’sBBQ, BBQ Sauce, Pork, Ribs, Notable establishments

Jim Neely’s Interstate Bar-B-Que
Interstate Bar-B-Que was founded in 1978 by Jim Neely in a rundown grocery store in the low-income neighborhood of South Memphis. Though never a restaurateur, Neely learned how to slow cook ribs in a pit and created a secret sauce based on various local family recipes. Interstate rose to prominence as one of the premier barbecue restaurants in the city, and was featured nationally on The Food Network and The Travel Channel. Neely’s brother and sister-in-law operate another location in Gardena, California. Interstate has been voted the #2 barbecue restaurant in America by People Magazine.

Neely’s
Jim Neely’s four nephews, brothers Gaelin, Tony, Mark and Patrick, founded Neely’s BBQ in Downtown Memphis in 1988, though it operates as a separate business from the other Neely’s and does not carry the Interstate name. In 2008, Pat Neely and his wife Gina debuted a cooking show on The Food Network called Down Home with the Neelys, which is a top ratings performer on the network. The couple has also released a cookbook eponymous with their first show. In 2012, the Neelys announced that they were permanently closing their Memphis-area restaurants.

Charlie Vergos’ Rendezvous
Rendezvous was founded by Charlie Vergos in 1948 in a back alley of Downtown Memphis. Originally the basement of his diner, Vergos discovered a coal chute and turned it into a barbecue pit. Eventually, Vergos converted his diner to a barbecue restaurant and moved the entrance from the street to the alley. Rendezvous is one of the older and more storied barbecue joints in Memphis due to its more than sixty years of operation and “hole-in-the-wall” atmosphere. The Memphis City Council voted to name the alley where Rendezvous is located “Charlie Vergos’ Rendezvous Alley”, though the address remains 52 South 2nd Street. One of Rendezvous’ signature dishes is a barbecue shrimp skillet which must be ordered a full day in advance.

Central BBQ

Central BBQ was founded in 2002 by partners Roger Sapp and Craig Blondis. Central BBQ has three locations in Memphis, with the most recent having opened in Downtown Memphis in 2012. Central BBQ also has a food truck that caters to local events. Though a newcomer to Memphis’ barbecue scene, Central BBQ has placed in the top 3 for barbecue categories in the Memphis Flyer’s annual “Best Of Memphis” contest, as voted for by Memphis residents, every year since its inception. In 2011, Central placed 1st for “Best Barbecue”, 2nd for “Best Ribs”, and 3rd for “Best Hot Wings.”

Germantown Commissary
Germantown Commissary was a traditional country store for decades until 1981, when a new owner bought it and turned it into a barbecue restaurant. Noted for pork ribs and shoulders, Germantown Commissary has a broader menu as well. It was featured on “Food Paradise” that airs on the Travel Channel.

 

Next Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Nicole's Kitchen Bites

A Place Where Variety Meets The Kitchen

On the Menu @ Tangie's Kitchen

Healthy, wholesome and affordable cooking for the heart and soul.

A Note From Abroad

“Twenty years from now you will be more disappointed by the things that you didn’t do than by the ones you did do. So throw off the bowlines. Sailaway from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.” ~ Mark Twain

Shari's Low Carb Kitchen

Low carb cooking from our kitchen to yours

Jennifer DiGregorio

health coaching for IBS, weight loss + anti-aging

Tasteful Tavern

Live Tastefully.

Ragnar's Hot Peppers

My review of hot sauces, my favorite hot peppers, and other hot stuff...

Bits and Bobs

Making a life from all the little bits around us

Lisa's " I have too much time on my hands" Site

Recipes, Weekly Flyer Report, Small Talk and All Around Craziness

peckish

on a quest to find tasty snacks and comfort food

dixiechileranch

Dixie Chile Ranch Updates

cartographysis

when literature and travel meet at the cul-de-sac

Design Dazzle

Inspiration for kids rooms, baby nurseries, and kids parties

Loaves and Dishes

The Unapologetic Comfort Food Site

Mums!

A food blog where traditional cooking meets culinary curiosity

Roots and Rosemary

Clean, healthy recipes with nutrition at the roots of each one