Category Archives: Pork

Braised Pork Loin in Red Cabbage

Braised Pork Loin in Red Cabbage
Braised Pork Loin in Red Cabbage

 

 

 

 

 

 

Braised Pork Loin in Red Cabbage

Braised pork loin in red cabbage can be done real simply in a slow cooker (  http://www.rantsravesandrecipes.com/slow-cooked-pork-roast-with-red-cabbage/ ) This recipe is done in the oven with a few more steps and ingredients, that add not only eye appeal but more layers of flavor to the finished dish.  That being said, it is a fairly simple dish to prepare.

You could, if you have the time, make your own red cabbage. We used to do this in N.C. , where we had chestnut trees in our back yard and competed with the squirrels for them.  If you do, Julia Childs recipe is the best and with the chestnuts added can’t be beat.  Perhaps next Christmas time when the chestnuts are available down here we’ll make a pot and get the recipe up on the blog.

Ingredients for Braised Pork Loin in Red Cabbage

  1. ½ Pork Loin about 3-4 #’s
  2. 2 16oz or larger jars of Red Cabbage
  3. 1 medium to large sweet onion sliced thinly
  4. ¼ cup good red wine
  5. salt and pepper to taste
  6. 2 Tbs vegetable oil
  7. ½ brown or beef stock
  8. 2 Tbs butter & 2 Tbs flour (optional)

Directions for Braised Pork Loin in Red Cabbage

Preheat oven to 325º 

In a non reactive pot bring the vegetable oil up to a medium heat.  Lightly salt and pepper all sides of the pork loin, and once the oil is hot enough brown in the pot on all sides.

brown the loin in the pot on all sides
brown the loin in the pot on all sides

 

 

 

 

 

 

Once the loin is browned remove to a plate, add the wine and deglaze the pot.  Now add the onions and cook for a few minutes until they begin to soften.  Add the cabbage, bring up to a boil place the loin on top and cover and place in the oven, cooking for 2-3 hours until you reach an internal temperature of at least 150º.  Rotate the loin about ½ way through the cooking process.  Remove the cover for the last 15 minutes to brown the roast a little more.

Remove from pot and let stand covered in foil, for 5 minutes before slicing.

While the loin is resting , strain the red cabbage out of the pot  add the beef stock and bring the remaining liquid up to a boil and reduce by ½.  If it is still to watery add a little roux ( the extra butter & flour option) to thicken and serve sauce on side.

 

Here are a few items to help make this recipe
Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Cherry
Zwilling J.A. Henckels Zwilling Four Star 2-Piece Carving Set

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

The little piggy was delicious, however the rest of it is suitable only for German Shepards,  but 5 paws for the pork!

IMG

 

 

Braised Pork Loin in Red Cabbage

Braised Pork Loin in Red Cabbage

Ingredients

  1. ½ Pork Loin about 3-4 #'s
  2. 2 16oz or larger jars of Red Cabbage
  3. 1 medium to large sweet onion sliced thinly
  4. ¼ cup good red wine
  5. salt and pepper to taste
  6. 2 Tbs vegetable oil
  7. ½ brown or beef stock
  8. 2 Tbs butter & 2 Tbs flour (optional)

Instructions

  1. Preheat oven to 325º
  2. In a non reactive pot bring the vegetable oil up to a medium heat. Lightly salt and pepper all sides of the pork loin, and once the oil is hot enough brown in the pot on all sides.
  3. Once the loin is browned remove to a plate, add the wine and deglaze the pot. Now add the onions and cook for a few minutes until they begin to soften. Add the cabbage, bring up to a boil place the loin on top and cover and place in the oven, cooking for 2-3 hours until you reach an internal temperature of at least 150º. Rotate the loin about ½ way through the cooking process. Remove the cover for the last 15 minutes to brown the roast a little more.
  4. Remove from pot and let stand covered in foil, for 5 minutes before slicing.
  5. While the loin is resting , strain the red cabbage out of the pot add the beef stock and bring the remaining liquid up to a boil and reduce by ½. If it is still to watery add a little roux ( the extra butter & flour option) to thicken and serve sauce on side.
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Eggs Benedict Casserole

Eggs Benedict Casserole
Eggs Benedict Casserole

 

 

 

 

 

 

Eggs Benedict Casserole

The other day I was strolling through Pinterest looking at large gathering brunch ideas and came across a number of “pins” about eggs Benedict casserole.  The recipe was basically the same in all of them and it was designed to serve10-12 people.

The idea intrigued me, but what if you’re not having a group over?  So I reworked the recipe to a more manageable portion to serve 4.

The recipe is really simple and easy, but does take time as you need to allow it to sit for 4-12 hours so the muffins soak up some of the egg.  To make it even easier you can use my “quick” blender Hollandaise sauce which we will post below.

Ingredients for Eggs Benedict Casserole

  1. 3 English muffins split and cut into ½” cubes
  2. 4 large whole eggs
  3. 6 oz Canadian bacon cut into ¼-½” pieces
  4. 1 cup whole milk or ½&½
  5. ½ tsp onion powder
  6. ½ tsp vanilla
  7. ½ tsp nutmeg
  8. ½ tsp salt & pepper
  9. Vegetable oil spray or 2 Tbs soften butter

Ingredients for Easy Blender Hollandaise Sauce

  1. 2 sticks unsalted butter melted and warm
  2. 3 egg yolks
  3. ½ tsp salt & pepper each
  4. juice of ½ a lemon = 1-2 Tbs appox.
  5. 2-3 dashes Tabasco sauce
  6. pinch of paprika

Directions for Eggs Benedict Casserole

Spray or butter a 3 cup (appox) Au gratin dish.

Split and cut up the english muffins and cut into small cubes.

Dice the Canadian bacon.

In a bowl place the eggs, milk,onion powder, vanilla ,nutmeg, salt and pepper.  Whisk well to combine all the ingredients.

Sprinkle about ¼ of the bacon on the bottom of the dish, Then place ½ the English muffin in the dish and top with ½  the remaining Canadian bacon.  Layer in the rest of the English muffin and top with the remaining bacon.  Now pour the egg mixture over all and press lightly to insure all the muffin is in the batter.

Cover with foil and refrigerate for at least 4 hours up  to overnight.

When ready to bake, place into a preheated 375º oven and bake in the center of the oven, covered for about 30 minutes.  Then remove the foil and bake for another 10- 15 minutes until the top bacon is cooked and the muffin is browning slightly.

While the casserole is baking begin to prepare the Hollandaise. 

 

Directions for Blender Hollandaise

Melt two sticks of butter and keep warm (not hot).

Into a blender place the egg yolks the lemon juice, salt, pepper, Tabasco and paprika and blend for a few seconds to combine all.

When the casserole is just about done, turn the blender on high and slowly add the warm butter until you have a thick pale yellow sauce.  Pour sauce into a gravy boat and serve on the side.

Eggs Benedict Casserole with Hollandaise Sauce
Eggs Benedict Casserole with Hollandaise Sauce

 

 

 

 

 

 

Here are a few items to help make this recipe:
Le Creuset Heritage Stoneware 24-Ounce Oval Au Gratin Dish, Cherry
Hamilton Beach 58148A Power Elite Multi-Function Blender

 

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Slightly eggy, interesting bread and of course Canadian bacon, how can you possibly go wrong, EH!

 

Eggs Benedict Casserole

Eggs Benedict Casserole

Ingredients

  1. Ingredients for Eggs Benedict Casserole
  2. 3 English muffins split and cut into ½" cubes
  3. 4 large whole eggs
  4. 6 oz Canadian bacon cut into ¼-½" pieces
  5. 1 cup whole milk or ½&½
  6. ½ tsp onion powder
  7. ½ tsp vanilla
  8. ½ tsp nutmeg
  9. ½ tsp salt & pepper
  10. Vegetable oil spray or 2 Tbs soften butter
  11. Ingredients for Easy Blender Hollandaise Sauce
  12. 2 sticks unsalted butter melted and warm
  13. 3 egg yolks
  14. ½ tsp salt & pepper each
  15. juice of ½ a lemon = 1-2 Tbs appox.
  16. 2-3 dashes Tabasco sauce
  17. pinch of paprika

Instructions

  1. Directions for Eggs Benedict Casserole
  2. Spray or butter a 3 cup (appox) Au gratin dish.
  3. Split and cut up the english muffins and cut into small cubes.
  4. Dice the Canadian bacon.
  5. In a bowl place the eggs, milk,onion powder, vanilla ,nutmeg, salt and pepper. Whisk well to combine all the ingredients.
  6. Sprinkle about ¼ of the bacon on the bottom of the dish, Then place ½ the English muffin in the dish and top with ½ the remaining Canadian bacon. Layer in the rest of the English muffin and top with the remaining bacon. Now pour the egg mixture over all and press lightly to insure all the muffin is in the batter.
  7. Cover with foil and refrigerate for at least 4 hours up to overnight.
  8. When ready to bake, place into a preheated 375º oven and bake in the center of the oven, covered for about 30 minutes. Then remove the foil and bake for another 10- 15 minutes until the top bacon is cooked and the muffin is browning slightly.
  9. While the casserole is baking begin to prepare the Hollandaise.
  10. Directions for Blender Hollandaise
  11. Melt two sticks of butter and keep warm (not hot).
  12. Into a blender place the egg yolks the lemon juice, salt, pepper, Tabasco and paprika and blend for a few seconds to combine all.
  13. When the casserole is just about done, turn the blender on high and slowly add the warm butter until you have a thick pale yellow sauce. Pour sauce into a gravy boat and serve on the side.
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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

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Ham and Peas a la King

Ham & Peas a la King on English Muffins
Ham & Peas a la King on English Muffins

 

 

 

 

 

 

Ham and Peas à la King

Here’s another great way to use up left over ham.  Served over toast, English muffins or rice it  makes a filling meal and is fairly easy to prepare.

Ingredients for Ham and Peas à la King

The ingredients for this recipe should serve approximately 4 persons.

  1. 2 cups diced cooked ham
  2. 2 cups peas
  3. 5 Tbs butter
  4. 5 Tbs all purpose flour
  5. 3 carrots finely diced
  6. 1 medium onion diced
  7. 1 clove garlic minced
  8. 4-5 green onions finely sliced (white and light green parts)
  9. 1-2 tsp salt and pepper to taste
  10. 3 cups chilled milk or ½&½
  11. ¼ cup grated Parmesan cheese

 Directions for Ham and Peas à la King

In a large sauté pan melt the butter on medium heat.  Add the onion and carrot and cook until the carrot is slightly soft ( approximately 5- 10 minute).

Add the garlic and 1 tsp of salt and pepper each, and cook for about 2 minutes.

Sprinkle in the flour and stir to combine until all the raw flour is incorporated.  Continue to cook for a few more minutes to cook off the raw flour taste.

Bring the heat up to medium high and add the milk and stir to dissolve the roux.  Continue to stir as the milk heats and thickens.  Once bubbles appear the sauce should be thick, remove from the heat.  Add the ham and peas, the green onions, and Parmesan and stir to mix and heat the peas and ham through.

Taste and adjust seasoning if necessary.

Serve over English muffins, toast or rice.

Here are a few items to help make this recipe:
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
Zwilling J.A. Henckels Twin Four Star II 3-Inch Stainless-Steel Paring Knife

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

 

Alright this obsession with all things green has really got to stop.  The Ham, the sauce, the muffin were fine and it was fairly easy to eat around those little green balls, but Oh! so time consuming.

 

Ham and Peas a la King

Ham and Peas a la King

Ingredients

  1. The ingredients for this recipe should serve approximately 4 persons.
  2. 2 cups diced cooked ham
  3. 2 cups peas
  4. 5 Tbs butter
  5. 5 Tbs all purpose flour
  6. 3 carrots finely diced
  7. 1 medium onion diced
  8. 1 clove garlic minced
  9. 4-5 green onions finely sliced (white and light green parts)
  10. 1-2 tsp salt and pepper to taste
  11. 3 cups chilled milk or ½&½
  12. ¼ cup grated Parmesan cheese

Instructions

  1. In a large sauté pan melt the butter on medium heat. Add the onion and carrot and cook unitl the carrot is slightly soft ( approxamately 5- 10 minute).
  2. Add the garlic and 1 tsp of salt and pepper each, and cook for about 2 minutes.
  3. Sprinkle in the flour and stir to combine until all the raw flour is incorporated. Continue to cook for a few more minutes to cook off the raw flour taste.
  4. Bring the heat up to medium high and add the milk and stir to dissolve the roux. Continue to stir as the milk heats and thickens. Once bubbles appear the sauce should be thick, remove from the heat. Add the ham and peas, the green onions, and Parmesan and stir to mix and heat the peas and ham through.
  5. Taste and adjust seasoning if necessary.
  6. Serve over English muffins, toast or rice.
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If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2015 all rights reserved