Kitchen Hint of the Day!

June 9, 2013 at 11:45 AM | Posted in Kitchen Hints | Leave a comment
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Applying a rub is a common method of seasoning the surface of meats and poultry. A dry rub is simply a blend of various herbs and spices that doesn’t penetrate the meat. The rub provides a tasty coating, which usually forms a brown crust of concentrated flavor. Rub on the seasoning before you begin to grill the meat, and let it sit for a while for the coating to take hold.

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Wild Idea Buffalo Recipe of the Week: Chili Rubbed Buffalo Short Ribs

April 17, 2013 at 8:27 AM | Posted in Uncategorized | Leave a comment
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Oh another good one from the recipe files of  http://wildideabuffalo.com/. Click the links to find the best tasting Buffalo there is!
Chili Rubbed Buffalo Short Ribs or Un-Cut Short Plate

Wild Idea B.B.Q. Un-Cut Buffalo Short Rib Plate

Wild Idea B.B.Q. Un-Cut Buffalo Short Rib Plate

By: Jill O’Brien
Serves 6 to 8
The spicy rub adds a little extra kick to these delicious ribs. Follow these simple cooking instructions below, for fall of the bone fabulous ribs.
Ingredients:
For Spice Rub:
3 Tb. Chili Powder
2 Tb. Cumin
1 T. Brown Sugar
2 tsp. Onion Powder
¼ tsp.Cayenne
¼ cup Olive Oil
Ingredients:
For Ribs:
2 pkgs. short ribs or 1 un-cut short plate
2 cups hot apple cider
1 T liquid smoke
BBQ Sauce (see below)
Preparation:
Rinse ribs and pat dry.
Massage rub into ribs and let rest at room temperature for 2 hours or overnight in refrigerator, allowing to rest at room temperature before cooking.
Preheat oven to 500°.
Place ribs in heavy roasting pan fatty side up.  Brown ribs for 10 minutes, uncovered in hot oven.
Add 2 c hot apple cider and 1 T liquid smoke to pan, cover ribs tightly and braise at high heat for 15 minutes. Reduce heat to 350° and braise for 2 ½ hrs. Ribs should easily pull apart with two forks when done. If not, continue braising until fall off the bone tenderness is achieved.
Remove from oven and let rest covered until ready to grill or broil.
Wrap grill grates with aluminum foil. Make slits with a knife in foil. Preheat grill to medium high heat (*375). Or preheat oven to broil.
Place warm ribs on hot foil and brush with the BBQ sauce. Close grill lid during cooking, allowing ribs to become sticky, about 4 minutes. Or place on baking pan with a little of the liquids, brush with sauce of your choice and broil for 4 minutes.
Note: Spices, braising liquids, mops or sauces can vary to your liking, but this technique works very well for grass-fed buffalo ribs.
Jill’s B.B. Q. Sauce
Ingredients:
1 T. Black Pepper
1 tsp.Cayenne
1 tsp. Chili Powder
1 tsp. Cumin
1 tsp. Coriander
1 tsp. Cinnamon
¼ cup Olive Oil
1 cup finely chopped onion
2 T. chopped Garlic
1/2 cup Bourbon or Brandy
2.4 lbs. Ketchup
1 T.DijonMustard
1 T. Worcestershire
Dash of Liquid Smoke
Preparation:
Mix spices together.
In heavy saucepan over medium high heat, heat olive oil. Add onion, garlic and spices. Saute for 5 minutes.
Deglaze pan with bourbon.
Add remaining ingredients, plus one cup of pan juices. Stir well to  incorporate. Bring to a simmer.
* Refrigerate leftover B.B.Q. sauce, for later use.
http://wildideabuffalo.com/2012/buffalo-short-ribs-un-cut-short-plate/

Sweet and Spicy Pork and Sandwich w/ Cheesy Potato Casserole

November 9, 2012 at 7:01 PM | Posted in Healthy Life Whole Grain Breads, JB's Fatboy Sauces and Rub, Ore - Ida, pork tenderloin, pulled pork | 2 Comments
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Today’s Menu: Sweet and Spicy Pork and Sandwich w/ Cheesy Potato Casserole

 
Tried 2 new recipes for dinner tonight and everyone was glad I did! I prepared Sweet and Spicy Pork and Sandwich w/ Cheesy Potato Casserole. First time I prepared either and they turned out great, 2 new keeper recipes!

The Sweet and Spicy Pork Sandwich recipe came from a Bobby Deen recipe. His had the sandwich topped with Cole Slaw but I’m not a fan of Cole Slaw so I omitted that. You start with a 3 lb. Pork Tenderloin, the one I used was 2 3/4 lb. The rub for the Tenderloin is made up of 2 teaspoons smoked paprika, 2 teaspoons black pepper, 2 teaspoons sea salt, 2 teaspoons roasted cumin, 2 teaspoons dark brown sugar (Splenda), and 1/2 teaspoon cayenne pepper. So as you can tell from the rub you have one delicious Tenderloin on the way!

Sprinkle the dry rub all over the pork tenderloin and place in a resealable plastic bag. Refrigerate for at least 2 hours, and then bring to room temperature before cooking. Cut each tenderloin into 2 or 3 large pieces. Heat the oil in a large soup pot or Dutch oven. Sear the pork on all sides in batches (you don’t want to overcrowd the pan), 4 to 5 minutes. Cover with the apple juice, vinegar, BBQ sauce, garlic and ginger. Bring to a simmer over medium-high heat, and then cover and simmer for 30 minutes, turning occasionally. Transfer the pork to a clean cutting board and shred using 2 forks. Place the shredded pork back into the pot and continue to cook over medium-low heat, uncovered, just to heat through, 10 minutes longer. Serve on hamburger buns topped with BBQ sauce and slaw with mustard and pickles, if desired. With the combination of all the Spices added with the Apple Juice it gives the Pork a perfect Sweet and Spicy taste.
Then for a side dish it was another new recipe from Ore – Ida, Cheesy Potato Casserole. Another keeper recipe! You’ll need 1 bag Ore-Ida® Country Style Hash Browns, 1 can cream of chicken soup, 2 cup Reduced Fat Sour Cream, 1/2 teaspoon sea salt, 2 cup 2% cheddar cheese shredded, 1/3 cup green onions sliced, 1/4 teaspoon ground black pepper, 2 cup corn flakes crushed, and 1/4 cup butter, melted (I Can’t Believe It’s Not Butter). I reduced the calories and carbs by using Reduced Fat Sour Cream, 2% shredded cheese and I Can’t Believe It’s Not Butter. The casserole was delicious! Another Gladys Approved Recipe (my Mom). The Hash Browns with all the ingredients and then topped with the Corn Flakes giving it great crunch, makes one fine casserole. Making the 2 recipes is a bit time-consuming but well worth the time and effort. Three of us ate and were left with a lot of good leftovers. I’m going to freeze some of the casserole and see how it does and also some of the pulled pork. Fantastic Dinner tonight! For dessert later a Jello Sugar Free Dark Chocolate Pudding.

I’ve left the original recipes and web links to both recipes below. When you check the pulled pork recipe check out the web site to Bobby Deen and the Cooking Channel, loaded with recipes!

 
Bobby’s Sweet and Spicy Pork and Slaw Sandwich
Recipe courtesy Bobby Deen

INGREDIENTS

Dry Rub:
2 teaspoons smoked paprika
2 teaspoons black pepper
2 teaspoons salt
2 teaspoons dark brown sugar
1/2 teaspoon cayenne pepper
Pork:
3 pounds pork tenderloin
1 tablespoon canola oil
1 cup apple juice
1/4 cup apple cider vinegar
3 tablespoons BBQ sauce, plus more for serving (I used Fat Boy Haugwash BBQ Sauce)
1 tablespoon chopped garlic
1 tablespoon grated fresh ginger root
6 whole-wheat hamburger buns
Coleslaw, for serving
Mustard, optional, for serving
Pickle chips, optional, for serving
DIRECTIONS

For the dry rub: Mix together the paprika, black pepper, salt, brown sugar and cayenne pepper.

For the pork: Sprinkle the dry rub all over the pork tenderloins and place in a resealable plastic bag. Refrigerate for at least 2 hours, and then bring to room temperature before cooking.

Cut each tenderloin into 2 or 3 large pieces. Heat the oil in a large soup pot or Dutch oven. Sear the pork on all sides in batches (you don’t want to overcrowd the pan), 4 to 5 minutes. Cover with the apple juice, vinegar, BBQ sauce, garlic and ginger. Bring to a simmer over medium-high heat, and then cover and simmer for 30 minutes, turning occasionally.

Transfer the pork to a clean cutting board and shred using 2 forks. Place the shredded pork back into the pot and continue to cook over medium-low heat, uncovered, just to heat through, 10 minutes longer.

Serve on hamburger buns topped with BBQ sauce and coleslaw with mustard and pickles, if desired.

http://www.cookingchanneltv.com/recipes/bobby-deen/bobbys-sweet-and-spicy-pork-and-slaw-sandwich-recipe/index.html
Ore Ida Cheesy Potato Casserole

Ingredients
1 bag Ore-Ida® Country Style Hash Browns
1 can cream of chicken soup
2 cup Sour cream
1/2 teaspoon salt
2 cup cheddar cheese shredded
1/3 cup green onions sliced
1/4 teaspoon black pepper, ground
2 cup corn flakes crushed
1/4 cup butter, melted

Instructions
1. Preheat oven to 350 degrees F. Coat 13×9 baking dish with nonstick cooking spray.
2. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and Hash Browns until well mixed. Spoon evenly into baking dish.
3. In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of Hash Brown mixture.
4. Bake uncovered for about 45 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Garnish with additional sliced green onion if desired.
TIP: If desired, substitute condensed cream of chicken soup with condensed cream of turkey soup.
Nutrition Facts

Servings Per Recipe: 10
Serving Size: 1 serving
Amount Per Serving

Calories 358.3

Total Fat 21.6 g

Saturated Fat 12.5 g

Polyunsaturated Fat 0.9 g

Monounsaturated Fat 4.6 g

Cholesterol 53.9 mg

Sodium 1,093.3 mg

Potassium 448.1 mg

Total Carbohydrate 31.8 g
http://www.oreida.com/recipes/recipe-detail.aspx?id=1968

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