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pork – Page 3 – surviving the food allergy apocalypse (archive)

surviving the food allergy apocalypse (archive)

Tag: pork

  • Maple-Glazed Homemade Breakfast Sausage Patties

    Maple Glazed Homemade Breakfast Sausage Patties
    Maple Glazed Homemade Breakfast Sausage Patties

    St. Patrick’s Day makes some of us think about dealing with the results of the excessive consumption of alcohol. When I was in college, one of my morning after cures was to head to the local IHOP (International House of Pancakes for those of you not familiar with this restaurant chain) on Storrow Drive in Boston or to a local diner, either the Grecian Yearning in Allston or Johnny’s in Newton (neither exist anymore sadly) and eat a huge greasy breakfast to neutralize all the acid in my stomach. But going to an IHOP or any other diner for that matter, is damn near impossible when you can’t have eggs or milk. So we needed recipes for the morning after, or just when you want a really huge breakfast because you really, really love breakfast.

    I was going to do one huge breakfast post, but it would be too long, too hard for you all to search for the recipes after, and posting five or so recipes in one day might be a bit much even for my Type A slightly manic personality. So I’m going to break it up into several posts for this Monday and on Monday the 25th. (You may have noticed that Mary Kate and I switch off weeks on the Monday recipe posts.)

    So without further ado, I give you the first recipe of our Hangover Breakfast series:

    Maple Glazed Homemade Breakfast Sausage Patties

    • 1 pound of ground pork (do not get anything leaner than 80%/20% or they will be dry as dust)
    • 1 teaspoon of rubbed sage
    • 1 teaspoon of Lawry’s Seasoning Salt (or any other brand of seasoning salt)
    • 1 teaspoon of Sriracha  (if you don’t have Sriracha, substitute any hot sauce, or a 1/2 teaspoon of crushed red pepper flakes)
    • 1/2 teaspoon of ground black pepper
    • a pinch of ground cloves
    • a pinch of nutmeg
    • a dash of marjoram
    • 4 Tablespoons of maple pancake syrup (You can use real maple syrup, but the fake stuff works too.  Just make sure you check labels, as many brands contain milk.)

    Place pork and all ingredients except maple pancake syrup in a bowl.  Using your hands, mix all ingredients until the spices are evenly incorporated throughout the pork. (Think making a meatloaf or meatballs). Again using your hands, form ground pork into patties.  I was able to make six patties with the amount of ground pork called for in this recipe.

    Pork Mixture formed into patties
    Pork Mixture formed into patties

    In a large skillet, fry the patties over medium heat so that they have a nice sear on them, about 3-5 minutes per side depending on the heat of your burner.  (Pork should be cooked until the temperature reaches 160°F for food safety.)

    Patties frying in skillet
    Patties frying in skillet

    Once the patties are cooked, add the maple pancake syrup to the skillet and heat it through, flipping patties to coat them in the syrup. Place the patties on a plate and serve. The following picture isn’t the greatest, but I think it shows the maple glaze better than the main picture above:

    Completed Glazed Patties
    Completed Glazed Patties

    Pair these with some waffles, pancakes or home fries (see our Sriracha Oven Roasted Potatoes recipe) , and enjoy!

  • Denise’s Crock-Pot Pulled Pork

    Denise’s Crock-Pot Pulled Pork

    I love pulled pork. Although generally pulled pork is not rife with potential allergens when I eat out, you never know. By making it at home, I control the ingredients and I know what’s in it, and I have leftovers. Woo hoo! This is an incredibly easy version. Basically you dump the stuff in the Crock-Pot and walk away for six to ten hours depending on whether you put the temperature on low or high. When it’s done, you shred the pork, mix in your sauce, and serve. I’ve also frozen this in containers with no ill effects. When you’re a household of two, you either make small batches and eat it immediately, or you make a vat and freeze it in small batches. I find the first approach to be way too much work. If you don’t have a Crock-Pot, you can have one specially made with your own pictures on it here. How cool is that? I prefer the classic Classic Crock-Pots. I have two Classics, and one with Digital controls. The Digital runs too hot for me and everything I make in it is overcooked. So I only use the Digital to warm stuff up when I make things in advance at Thanksgiving. The Classics are also much cheaper and you can pick them up on sale if you don’t need one with your own pictures. (I’m trying to figure out how to justify the purple polka dot one, but I’m not sure I can with three already. I’ll take suggestions for justifications if you can work that out for me.)

    Denise’s Crock-Pot Pulled Pork

    • 2-3 onions, peeled and quartered
    • 2 Tablespoons brown sugar
    • 1 Tablespoon paprika
    • 2 teaspoons of seasoning salt (Lawry’s or Penzey’s)
    • 1/2 teaspoon black pepper
    • 1 4-6 lb boneless pork butt or shoulder roast
    • 3/4 cup of cider vinegar
    • 4 teaspoons balsamic vinegar (if you can have wheatand soy, you can use Worcestershire sauce instead if you prefer)
    • 1 1/2 teaspoons of crushed red pepper flakes
    • 1 1/2 teaspoons of sugar
    • 1/2 teaspoon of dry mustard
    • 1/2 teaspoon of garlic salt
    • 1/4 teaspoon of cayenne pepper
    • 1/4 cup of Frank’s Red Hot (or Barbecue sauce of your choice)
    Quartered Onions in Crock-Pot

    Place peeled and quartered onions in the bottom of the Crock-Pot.

    Spice Rub in Bowl

    Put brown sugar, paprika, salt and pepper in bowl and mix thoroughly.

    Spice Rub on Pork

    Place pork on a cutting board and rub with mixture, covering completely.  Place pork in Crock-Pot on top of the onions.

    Vinegar Mixture in Bowl

    Place cider vinegar, Balsamic vinegar, red pepper flakes, sugar, mustard, garlic salt, and cayenne pepper in a bowl and mix thoroughly.  Pour mixture over the pork in the Crock-pot.  Cover Crock-Pot with lid and cook on Low for 10 hours or on High for 6 hours.

    Shredded Pork
    Shredded Pork

    At the end of the cooking time, check to see if pork is fork tender.  If so, remove meat and onions, and reserve 1 cup of the cooking liquid.  Chop/shred meat and chop onions, placing in a large mixing bowl.

    Add Frank’s Red Hot and mix.  If the pork needs a bit more liquid, mix in as much of the reserved cooking liquid as needed.

    Serve pulled pork on hamburger style buns fitting your dietary restrictions; serve over rice; serve over mashed potatoes; in lettuce leaf wraps; or on nachos.  Have fun with it.