Baked Salmon

Is there anyone else feeling like me? Maybe you had just a little bit too much holiday and you can feel it around your waist? I am in that camp and I don’t think I am alone. The Holidays are behind us. Orthodox Christmas was yesterday and Valentine’s Day is still over a month away. I want to start eating a little healthier. Is there anyone out there who will join me? Please share healthy recipes with me because I need them.

Baked Salmon

Preheat the oven to 450 degrees F.

4) 4 oz. Salmon Filets (available at your local butcher shop

Salt and pepper to taste

Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with a side salad and green beans.

I would really like some recipes for healthy side dishes.

Please let me know if you are on this journey with me. No one likes to take a trip by themselves.

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

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Fried Pork Cutlets

Mauri-1

My mother is from Texas so I grew up on Southern Cooking. One of my favorite meals is my mom’s Chicken Fried Steak. I am combining the both of both world’s in honoring my mom and my mother-in-law. My mother-in-law always made fried Cubed Pork Cutlets for Christmas. I made some yesterday and I just had to share this recipe with you.

2 to 3 pounds of cubed pork cutlet (4 to 6 ounce portions work well) (available at your local meat market)
1 cup of milk
1 1/2 cups flour
1 1/2 Tablespoons Michael’s Special Seasoning (available at your local butcher shop)
4 Tablespoons Sunflower Oil
2 Tablespoons water

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Put Michael’s special seasoning in a gallon size plastic bag. Add the flour and shake it until it is blended. Put 1 cup of milk in a pie pan. Take the cubed pork cutlets and shake in the bag. Then take the coated cubed pork cutlets one at a time and moisten both sides in the milk. Then take the cubed pork cutlets and put them into the flour mixture a second time. Repeat until all of the cutlets are coated in this manner. Place 2 Tablespoons Sunflower Oil in a 12 inch skillet. Turn on high until the oil is hot. Turn the burner to medium. Put enough cutlets into the skillet that it fits comfortably, and fry on both sides (approximately 45 seconds per side). When the cutlets are browned, remove them from the frying pan. Add an additional Tablespoon of Sunflower Oil to the skillet before you put in the next batch of cutlets to be fried. Continue until all of the cutlets have been browned. Take a roaster pan, and put 2 Tablespoons of water in the bottom of the pan. Take a small salad plate and invert it in the bottom of the roaster pan. This allows the meat to steam without sitting in the water. Place the browned cutlets on the saucer. Put the lid on the roaster pan.

Heat the oven to 280 degrees and place the roaster pan with cutlets

in the oven and cook for 45 minutes.  Remove the lid from the roaster pan and cook an additional 10 minutes.

These are delicious and you will be fighting over the leftovers. Have a safe and Happy New Year! We appreciate all of you so very much. Until next time… From our Butcher Block to your Table.

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New Year’s Traditions

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Mauri-1

Well, New Year’s Eve is right around the corner.  I can hardly believe it.  This past year is such a blur.  We have to have our traditional New Year’s dinner of sauerkraut and pork with black-eyed peas and mashed potatoes.  

Pork and Sauerkraut

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)
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

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)
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.

My Dad always said whatever you do on New Year’s Day you will do the rest of the year. Choose carefully what you do.

Happy New Year! Until next time…From our Butcher Block to your Table.

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Beef Tenderloin for Christmas

Merry Christmas! Many of you are roasting a beef tenderloin for Christmas.  This has become a tradition in our house as well.  In addition to being delicious a Beef Tenderloin does not take a long time to cook.  

Roasted Beef Tenderloin

4 to 5 pounds of trimmed beef tenderloin (available at your local meat market)
4 Tablespoons Olive Oil 1 Tablespoon chopped Rosemary
2 teaspoons fresh Thyme
4 Garlic cloves minced (or 3 Tablespoons granulated Garlic)
1 teaspoon Paprika

Pre-heat oven to 425 degrees. Take a shallow roasting pan and put foil on the bottom of the pan. Place a rack inside the roasting pan. Set aside.

In a bowl combine 2 Tablespoons of Olive Oil with Rosemary, Thyme, Garlic and Paprika. Mix together to form a “paste”. Set aside.

For ease in cooking the 4 to 5 pound filet can be cut in two pieces prior to seasoning and searing.

In a large skillet heat the remaining 2 Tablespoons of Olive Oil over Medium-High heat. Salt and pepper the beef tenderloin and sear it on all sides and remove from the skillet.

Rub the “paste” on the outside of the tenderloin. Place on the rack in the roasting pan and place in the center rack of your oven. Bake for 30 to 45 minutes. Interior temperature should be between 145 and 160 degrees.

Remove from the oven and tent with foil for 15 minutes before serving.

Have a safe and blessed Christmas!  That’s all for this week.  Until next time…From our Butcher Block to your Table.

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