Thursday, October 19, 2006

Fall Recipes


I love cooking, especially once it gets cooler. The stews simmering on the stove or in the crockpot. Wafting flavors from the oven. It is a time of creativity in the kitchen. We want to eat well in the winter - packing on those extra pounds for body heat. Dy has asked for our favorite fall recipes. I have a two meal thing I love to do in the fall, Eastern NC Pulled Pork BBQ (the long name is for everyone not living east of Greensboro, NC - Here it is referred to as BBQ and we know what that means. I use the leftovers from that meal to make Brunswick Stew, which makes alot and freezes very well.

I should also add a disclaimer that I use recipes as a general guideline - I have never been very good with following directions.

Pulled Pork BBQ

Since I don't have access to a whole pig or a pig cooker, we buy pork tenderloins or pork roasts when they go on sale.

2-3lb pork tenderloin
1/2 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp dried, crushed thyme
1 cup chicken broth
1/2 cup vinegar
1/2 tsp ground red pepper

If necessary cut the roast so it fits into slow cooker. In a small bowl combine garlic powder, ginger and thyme. Sprinkle mixture over meat and rub all over. Transfer meat to slow cooker. Pour broth over . Cover, cook on low-heat setting for 8-10 hours or high heat for 4-5 hours.

Remove meat from cooker, reserving the liquid. Skim fat from juices. Using two forks , shred meat and place in a large bowl. Add one cup of cooking liquid, vinegar and red pepper to meat in bowl. Toss to combine.

Can be served on hamburger buns or just as a dish. Goes well with green beans, french fries, corn breads, corn, etc.

Brunswick Stew

I use the leftover pork meat to make this stew. If I have limited pork leftover I can add chicken (precooked) also. In this dish the amounts are approximate - It should be a heavy, hearty soup.

leftover pork/cooked chicken
1 med onion - sliced
2 (16-oz ) cans of tomatoes (whole or diced)
2 cups water
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp cayenne
3/4 tsp salt
black pepper to taste
1 16-oz bag frozen lima beans (last time I made it very heavy on the veggies and used larger bags of frozen)
1 16-oz bag of frozen corn
2 slices of bread - cubed (used to thicken stew if necessary)

Using a large stew pot or dutch oven, sautee onion slices in butter until golden. Add in all the ingredients (except bread). Bring to simmer and cover. Let simmer for about 2 hours - minimum. Can be left on longer - the more it simmers the thicker it gets.

This makes a meal. We have it with either fresh bread or corn bread on the side. It reheats very well and is often better the second day after cooking.

3 comments:

andie said...

These sound wonderful! Dy's recipe tag is going to keep me busy in the kitchen for weeks! :)

Jess said...

Mmmmmm this looks and sounds scrumptious!

Jess said...

BTW, *you've* missed a lot??? I missed you having an entire BABY girl! Congratulations on your beautiful new son! How exciting! I'm sorry for the difficulties but it sounds like you've both really pulled through and are doing well now!

How's the sling working out? It was a lifesaver with mine.

Hugs,
Jess

A family of six living and learning. You might catch us outside in the mud or working on crafts. We always seem to be on the go, come on and join us.