Pork Tenderloin Marinade

Pork Tenderloin Marinade

Ingredients

1/4 cup soy sauce

1 cup Coca-Cola

1/2 cup dark brown sugar

2 tablespoons Dijon mustard

3 tablespoons oil

2 tablespoons Worcestershire sauce

1/3 cup ketchup

2 cloves garlic, minced

1 tablespoon dry mustard

2 tablespoons balsamic vinegar

1 teaspoon ginger

1 teaspoon thyme, crushed

5 pounds pork loin roast, boned & rolled

Directions

Combine all the ingredients except for the meat, to form a marinade. Set the pork roast in a plastic bag with a zip-type seal, pour in the marinade and seal the bag. Set the plastic bag in a serving bowl large enough to steady the roast and keep the marinade ingredients from spreading away from the roast.

Let stand for 24 hours or overnight in the refrigerator, patting and turning the bag every few hours to ensure the meat marinates evenly. This helps the roast absorb the marinating liquids and creates a tender, juicy and flavorful roast.

Remove roast from marinade and discard the marinade. Place roast, fat side up, on rack in roasting pan. Insert roast meat thermometer so the bulb is centered in the thickest part. Do not add water. Do not cover. Roast in a slow 325 degree preheated oven until the thermometer registers to 175 degrees. Allow 30 to 40 minutes per pound for roasting, so for a 5 pound loin roast, you would be roasting for about 2-1/2 to 3 hours. During last 1/2 hour of cooking time, brush on the glaze. If you prefer, you can just as easily cook on the grill or in the smoker. Remove from the oven and out of the pan onto a platter; cover with foil tent to seal steam and rest the meat 15 minutes before slicing and this results in a much juicier roast.

NOTE: Alternatively, you can slow-roast. Instead of roasting at 325, use a slow oven at 250 – 275 degrees, and allow almost twice as long. The meat will be even more tender. Use your meat thermometer or whatever means you like to achieve desired doneness.
Glaze

1 cup brown sugar

1 tablespoon cornstarch

1/2 teaspoon dry mustard

2 tablespoons butter
1/3 cup balsamic vinegar

2/3 cup Coca-Cola

Sea salt and fresh ground pepper

Mix together all ingredients in sauce pan; simmer and stir to thicken. Brush or spoon glaze on meat frequently during cooking.

You can also serve any remaining sauce with the sliced pork if you like.

Cottage Ham

Ask a native Cincinnatian what a ‘cottage ham’ is and they’ll be quick to answer.   It’s the delicious 3 pound heart-shaped cured ham their mom used to boil slowly with bay leaves and onion and serve with boiled potatoes and green beans.   They might even recognize it as a ‘cottage roll.’   But go only 40 miles out of the city and ask a butcher for a cottage ham and they’ll say, “Huh?”

That’s because cottage ham is a Cincinnati meat term that’s been used by our local butchers for at least the last 100 years.   But no one outside our metro area seems to know the term.   Cottage ham is actually not a ham at all, by the definition, which states that ham is taken from the upper part of the pig’s hind leg.   The USDA actually calls what we call cottage ham “smoked pork shoulder butts,” but that just doesn’t sound as romantic as cottage ham.   The cottage ham is cut from the upper part of the Boston butt.   The Boston butt is confusingly not from the rump of the pig, as it’s name may imply, but actually from the shoulder.

No one seems to know where the term came from. Even at Stehlin’s Meats on Colerain Avenue, who have operated from the same site their grandfather started in 1918 , don’t know its origin.     At Stehlin’s they use a 100 year old salt-and-sugar cured, hickory wood smoked recipe to make their cottage ham.   Before being cured and smoked, cottage hams are about the size and shape of a large, rectangular brick.   A reasonable theory on the name might be that a Cincinnati butcher in the 1800s dubbed them cottage hams because they are small, like a cottage home – just the perfect size for cooking in a pot of beans.

The fat in a cottage ham is well distributed and dissolves into the meat while cooking.   Local butchers reveal the secret that the further away from the pork shoulder you get, the less flavor you get in the meat.   That’s also why a lot of legacy goetta recipes call for pork shoulder, like my maternal grandmother’s recipe.   So against your thinking, the cheaper cuts of meat like shoulder are actually more flavorful.   

Beer Bread

Beer Bread

The only Beer Bread Recipe you will ever need! It's all about the beer (of course) and the butter! 

Course Side Dish

Cuisine American

Keyword beer bread

Prep Time 5 minutes

Cook Time 45 minutes

Cooling Time 5 minutes

Total Time 50 minutes

Servings 12 slices

Calories 187 kcal

Author Amanda

Ingredients

• 3 cups (330g) sifted all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons salt optional
• 1 (12-ounce) can beer room temperature
• 1/2 cup (1 stick, 113g) salted butter cold

Instructions

1. Preheat the oven to 375°F. Prepare a glass loaf pan with butter or pan-release. (If you don't have glass try and use a light colored pan as a dark pan might bake the edges too quickly.)
2. In a bowl add the flour, baking powder, and salt. (add the sugar here if using)
3. Whisk dry ingredients together.
4. Pour in the beer and stir all ingredients until just combined and there are no dry parts. The batter will be thick.
5. Pour the batter into your prepared loaf pan and smooth out if needed.
6. Cut the butter into slices (roughly tablespoon size) and place on top of the raw batter evenly.
7. Bake for 35-45 minutes or until the bread is golden brown on top. There should be about 1/2 inch of melted butter bubbling at the bottom. (I start checking at 35 minutes and my bread is usually done. I have a convection oven.)
8. Allow to cool on the counter for about 5 minutes or until all of the butter in the bottom of the pan is soaked back up into the bread.

Recipe Notes

**If using granulated sugar you can use 1-4 tablespoons. The use of sugar is based on the type of beer used and your preferences. When using a lite beer I used 2 tablespoons and found it to be sweet enough. If you prefer a sweeter beer bread use all 4 tablespoons.

**I listed salt as optional. We love how to brings out the flavor but again, it really depends on what kind of beer you use. 

Hanky Panky

 

Hanky Panky

1 lb hot or regular Bob Evan's sausage (cook and crumble)

1 lb Ground beef (cook and crumble)

1 lb Velveeta cheese (cubed) 

Mix cheese and meats together.

1/2 teaspoon Garlic powder 

1/2 tablespoon Oregano

1  tablespoon Worcestershire sauce

Cook all together until hot 

Spread mixture on cocktail party rye bread.

Bake in oven 425° for 15 minutes.

Serve immediately while hot. 

Yum yum 

Creamy Spinach Stuffed Salmon

4.91 from 11 votes

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Creamy Spinach Stuffed Salmon in garlic butter is a new delicious way to enjoy salmon! Filled with cream cheese, spinach, parmesan cheese and garlic, this salmon beats anything found in a restaurant. A low carb salmon recipe that includes pan fried AND oven baked methods!

Course: Dinner

Cuisine: American

Keyword: Salmon, Salmon Recipe, Stuffed Salmon

Servings: 4 people

Calories: 428 kcal

Author: Karina

Ingredients

Salmon:

• 4 skinless salmon fillets
• salt and pepper to season
• 2 tablespoons lemon juice
• 2 tablespoons olive oil divided
• 1 tablespoon unsalted butter

Filling:

• 4 oz (120 g) cream cheese at room temp
• 4 oz (120 g) frozen spinach thawed
• 1/4 cup finely grated parmesan cheese
• 2 teaspoons minced garlic
• Salt and pepper, to taste

Optional Garlic Butter:

• 1 tablespoon unsalted butter
• 1 tablespoon minced garlic
• 1 tablespoon lemon juice

Instructions

1. Place each salmon fillet on a flat surface. Season both sides with salt, pepper, 1 tablespoon olive oil and lemon juice. Cut a slit or pocket about 3/4 quarter of the way through, being careful not to cut all the way.
2. Squeeze excess liquid out of the spinach discard liquid. In a medium-sized bowl, mix together the spinach, cream cheese, parmesan cheese and garlic. Season with salt and pepper.
3. Fill salmon 'pockets' with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon.

For Stove Top:

1. Heat butter and remaining oil in a skillet (or non stick pan) over medium-high heat. Add the salmon and fry until golden (about 6 to 7 minutes). Carefully flip and allow to cook on the other side until golden and cooked through (another 6-7 minutes, depending on the size of your fillets).
2. Optional: cover with a lid and continue cooking for a further 2-3 minutes, if necessary, until cooked through. 
3. Transfer to a warm plate to make garlic butter.
4. Garlic Butter: Melt the butter in the remaining oil/juices in the pan leftover from the salmon. Add the garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.

For Oven Baked Salmon:

1. Preheat oven to 350°F (175°C). Place stuffed salmon fillets in a shallow lightly greased baking pan. Bake for 10-15 minutes or until salmon is cooked through, opaque in centre and flakes easily with fork. 
2. Pour pan juices out into a skillet or frying pan. Add butter, garlic and lemon juice; saute until garlic is fragrant (about 30 seconds). Remove and serve with the salmon.

Recipe Notes

For remaining cream cheese mixture!

If you have too much cream cheese, you can create a creamy sauce with it for serving:

1. Mix remaining cream cheese mixture with 1/4 cup fish or chicken stock and 1/4 cup heavy cream (or thickened cream) in saucepan.
2. Bring to a gentle boil, stirring frequently, until combined and warmed through.

If you're wanting to save the reserved dip for later instead of using it in a cream sauce, simply refrigerate it up to 4 days OR freeze up to 3 months in a plastic container.

Nutrition Facts

Creamy Spinach Stuffed Salmon

Amount Per Serving

Calories 428Calories from Fat 216

% Daily Value*

Total Fat 24g37%

Saturated Fat 6g30%

Cholesterol 111mg37%

Sodium 107mg4%

Potassium 1044mg30%

Total Carbohydrates 9g3%

Protein 41g82%

Vitamin A71.8%

Vitamin C9.5%

Calcium18.7%

Iron15%

* Percent Daily Values are based on a 2000 calorie diet.

Tick and Fly Deterrent

TICK/FLY SPRAY RECIPE

2 cups white vinegar 1 cup Skin-So-Soft bath oil 1 cup water

1 Tablespoon eucalyptus oil (available at drugstores & health food stores)

This homemade spray does not contain aerosols to pollute the environment, nor chemicals to contaminate the ground and it works. We have reports of successful use on animals as well.

Slow Roasted Beer Barbecue Ribs

Ingredients

    For the ribs
    1 rack of Smithfield Extra Tender Pork Back Ribs
    1/4 c beer
    1/2 c brown sugar
    1/4-1/2 tbs red pepper flakes*
    1.5 tbs garlic powder
    2 tbs chili powder
    1 tbs cumin
    1/2 tbs coarse salt
    For the Beer Barbecue Sauce
    7 ounces beer
    1 cup applesauce
    3/4 cup molasses
    1/4 cup olive oil
    1/4 cup apple cider vinegar
    3/4 cup brown sugar
    4 cloves of garlic, pressed
    1-2 jalapenos, seeded and diced*
    1 tbs liquid smoke
    2 tbs chili powder
    1 tbs cumin
    1 tbs garlic powder
    1/2 tbs salt

Instructions

    Preheat the oven to 200. Pour beer over ribs on a cooking sprayed baking dish. Combine all dry seasoning for the rub in a small bowl and stir together to combine. Press half the rub over one side of the ribs. Flip and repeat. Cover with foil and cook for 3 to 4 hours or until the ribs reach 170 degrees.
    About an hour prior to the ribs being done, heat a small sauce pan over medium low heat. Add the olive oil, pressed garlic and diced jalapeno and cook until the garlic and pepper begin to sweat, about two minutes or so. Add the beer and turn the heat up to medium. Bring beer to a slow simmer then add the rest of the ingredients for the sauce. Stir to combine. Bring sauce to a simmer, then reduce heat to low and let cook down for an hour, stirring occasionally.
    When the ribs are done, remove them from the oven, but keep the oven on. Brush liberally with barbecue sauce and return to oven uncovered and cook for an additional 15-30 minutes or until the sauce just caramelizes on top.
    Serve warm. Garnish with lime if desired.