brown sugar

Calico Baked Beans

Labor Day is right around the corner.  I haven’t even solidified our plans yet.  Is anyone else like me–Waiting until the last-minute to decide what to do?  This seems like the last hurrah for Summer and I want to make sure to get the “best bang for my buck”.  This recipe will go along with any and all of your plans.  It is so simple you can decide to grill Hamburgers and Hot dogs at the last-minute and have this as a great side dish.  Enjoy your Labor Day Week-end– whatever you decide to do.

Calico Beans

  • 4 ounces bacon, diced (available at your local butcher shop)
  • 1 pound lean ground beef (90% lean) (available at your local meat market)
  • 1/2 cup chopped onion
  • 1 can (21 ounces) pork and beans (available at your local butcher shop)
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) butter beans, rinsed and drained
  • 1/2 cup packed brown sugar
  • 1/2 cup ketchup
  • 1 tablespoon cider vinegar
  • 1 teaspoon prepared mustard
  • 1 teaspoon salt

Directions

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard drippings.
  • In the same skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Combine the beef mixture, bacon, beans, brown sugar, ketchup, vinegar, mustard and salt. Spoon into a greased 2-qt. baking dish.
  • Bake, uncovered, at 325° for 45-60 minutes or until the beans are as thick as desired. Recipe can be easily doubled for a larger group.

That’s all for this week.  Until next time…From our Butcher Block to your Table.

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Smoked Pork Chops

Smoked Pork Chops are a great selection for dinner.  Why?  You might ask.  I’ll tell you why.  The Butcher has done all of the hard work for you and you will get all the credit.  That works for me every time!  I paired my Smoked Pork Chops with pork and sauerkraut, smashed garlic red potatoes and green beans.  It doesn’t get much better than that.

Smoked Pork Chops

4 to 8 Smoked Pork Chops (available at your local meat market) cut 3/4″ to 1″ each
2 to 3 Tablespoons of Butter

Heat butter in a heavy skillet (I used my iron skillet) over medium heat. When the butter is melted and sizzling, put the Smoked Pork Chops into the skillet. Cook for about 6 minutes per side. Continue process until all of the Smoked Pork Chops are done. Preheat oven to 300 degrees. Put a saucer upside down in the bottom of a roaster pan and put 1/4 cup of water (or apple cider) in the bottom of it. When the Smoked Pork Chops are cooked put them in the roaster pan, put a lid on the pan and place in the oven. Cook for 1 hour to 1 hour 15 minutes. This will make the Smoked Pork Chops fork tender. You can also serve them right after you fry them if you prefer a more “set” Smoked Pork Chop.

I served this with Pork and Sauerkraut. This is a dish you can make in your crock pot the day before.

Pork and Sauerkraut

3 to 4 pound bone in pork butt (available at your local meat market
2 Tablespoons of Michael’s Special Seasoning (available at your local butcher shop
4 pounds of Snow Floss Sauerkraut (available at your local butcher shop)
3 cooking apples, peeled, cored and sliced
1/3 cup of honey or brown sugar

Put the Sauerkraut in the bottom of a crock pot. Layer the sliced apples on top. Season the pork roast with Michael’s Special Seasoning and place the pork roast fat side up on top of the apples. Cook on high for 3 hours. Turn Crock pot setting to low and cook an additional 5 hours (until pork roast falls off of the bone). Pull the pork from the bone and take out excess fat. Keep warm. Serve this over Garlic Smashed red potatoes and you have a feast fit for a king.

Until next time…From our Butcher Block to your Table.

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Pork, Sauerkraut and Black-eyed Peas

Well, New Year’s Eve is right around the corner.  I can’t tell you where 2016 went.  It is such a blur.  We have to have our traditional New Year’sMauri-1 dinner of sauerkraut and pork with black-eyed peas and mashed potatoes.  Our children surprised us with tickets to Trans-Siberian Orchestra on New Year’s Eve so I will be cooking the pork and sauerkraut on Friday for our Sunday dinner.

Pork and Sauerkraut

2) 2 pound bags of Snow Floss Sauerkraut (available at your local meat market)
5 pound trimmed pork butt (available at your butcher shop)
1 to 2 Tablespoons of Michael’s Special Seasoning (available at Sherman Provision)pork and sauerkraut
4 apples peeled, cored and sliced
2 Tablespoons of Brown Sugar (optional)

Turn your crock pot on high. Open the bags of sauerkraut and put them in the bottom of the slow cooker. Put the sliced apples and Brown Sugar (if using) on top of the sauerkraut. Season the pork butt with Michael’s Special Seasoning and place the pork butt, fat side up, on top of the sauerkraut and apples. Put the lid on the slow cooker. Cook on high for about 6 hours. Your pork should be done enough to fall off the bone. If it isn’t to that stage cook it a little longer. Remove the pork butt and pull it from the bones and take any extra fat off as well. Return and mix with the sauerkraut and apples. Cook an additional 2 hours on low.

Black Eyed Peas

2 Pounds of dried Black Eyed Peas
1/2 pound of chopped smoked ham (The Butcher’s Cottage Hams are great for this)Black eyed Peas
1/2  onion, chopped

Soak peas overnight. Drain in a colander and rinse. Put the Black Eyed Peas, smoked ham and onions in a pot. Cover the peas with water (about 1 inch above the peas in good) and bring to a boil. Turn to simmer, cover and cook for about 1 hour and 15 minutes. Do this ahead so you just have to warm up the peas. They don’t take as long to cook as other dried beans. You can also use frozen black-eyed peas and cooking time is cut to 45 minutes.

We always make mashed potatoes and put the Pork and Sauerkraut over the mashed potatoes. You will be glad you have leftovers. The Pork and Sauerkraut will freeze well along with the Black Eyed Peas.

Our wish for you is a blessed 2017. May this be your best year yet! Until next time…From our Butcher Block to your Table.

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Applesauce cake with Caramel Frosting

Today is election day. It is very important to exercise your right to vote. That is a right that came because of the Mauri-1sacrifices of our veterans. Friday is Veteran’s Day. My dad was in the Navy, my husband, aka the Butcher, was in the Army and my brother-in-law was also in the Army. I am thankful for all of our Veterans. We are honoring our Veterans this week by giving them a free steak. It is our way of saying thank you for serving our country. Please tell the veterans you know to stop in on Wednesday, Thursday, Friday or Saturday this week for their free steak.

With that said, I am sharing a recipe for Applesauce Cake. Make a cup of tea, or coffee, have some cake and wait for the election results. You may need to have more than one piece.

Applesauce Cake 

2 1/2 cups of cake flour (available at your local butcher shop)applesauce-cake-1
2 cups sugar
1 cup raisins
1/2 cup chopped walnuts
2 cups unsweetened applesauce (available at your local meat market
1/2 cup water
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon baking powder
2 eggs

Heat oven to 350 degrees. Grease and flour 13X9X2 inch pan. Beat all ingredients on low speed, scraping bowl constantly 30 seconds. Beat on high speed scraping bowl occasionally 3 minutes. Pour batter into the pan and bake 55 to 60 minutes. When a toothpick is inserted in the middle and comes out clean the cake is done. Cool completely and frost.

Caramel Frosting

1/2 cup butter
1 cup packed brown sugarapplesauce-cake-2
1/4 cup milk
2 cups powdered sugar

Heat butter in a 2-quart saucepan until melted. Stir in brown sugar. Heat to boiling stirring constantly. Boil and stir over low heat 2 minutes; stir in milk. Heat to boiling; remove from heat. Cool to lukewarm. Gradually stir in the powdered sugar. If the icing becomes too thick add 1 Tablespoon of milk and stir. When the cake is completely cool ice with the Caramel frosting.

Well, until next time…From our Butcher Block to your Table.

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