Zucchini pizza bites

The fresh produce is rolling in. In fact, it’s hard to know what to do when you have so much at once. I have a great idea for the zucchini. Everyone will love this–and don’tMauri-1 tell them, it’s actually healthy for them. One note of interest, this Saturday, there will be farm fresh corn on the cob at your local meat market. They will have plenty of zucchini as well.

Zucchini Pizza Bites

2 zucchini
2 tablespoons of olive oil
12 oz. pizza sauce
12 oz. finely shredded mozzarella cheese
6 oz. of pepperoni
Fresh basil, oregano

Pre-heat oven to 400 degrees. Slice zucchini in 1/4 inch slices. Place the zucchini slices on a cookie sheet and brush the tops with olive oil. Place in the pre-heated oven and bake for 7zucchini pizza bites minutes. Remove from the oven. Put pizza sauce on the top of the zucchini slices. Place a slice of pepperoni on each zucchini slice and cover with the shredded cheese. If desired, place diced fresh basil or oregano on the top of the cheese. Return to the oven and bake for an additional 10 minutes.

You can reheat the leftovers in the microwave for the perfect snack anytime.

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

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Slow Cooker Honey Lime Pork

We had this for dinner last night and the Butcher gave it a 2 thumbs up! He said I can make this anytime. This is a Mauri-1light meal and by using a slow cooker  you won’t heat up your kitchen.  No one is getting “grilled” while cooking out. Finish this off with a salad and sliced watermelon for a cool summer meal.

Slow Cooker Honey Lime Pork

3 1/2 to 4 pounds boneless pork loin (trimmed–available at your local butcher shop) cut in 2 pieces
2 Tablespoons of Extra Virgin Olive Oil (available at your local meat market)pork loin 2
salt and pepper

Sauce

1/2 cup honey
2 1/2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons granulated garlic
1/4 cup lime juice
1/4 teaspoon red pepper flakes
1/4 teaspoon ground ginger (optional)

2 tablespoons corn starch

Season the pork loins generously with salt and pepper. Heat olive oil in a large skillet over medium high–a large iron Pork Loin 1skillet works well. Once the oil is hot, sear the pork loins until nicely browned. Turn the pork loins over and brown the other side.

Combine honey, soy sauce, Worcestershire sauce, garlic, lime juice, red pepper flakes and ground ginger in a small Pork Loin 3bowl and whisk together.

Transfer the pork loins to the slow cooker and pour the sauce over the top. Cover the slow cooker and cook on high for 4 hours. When the pork is tender remove it from the slow cooker and carefully pour the sauce into a saucepan and place over medium high heat. Return the pork loins to the slow cooker and use the “keep warm” setting to keep the pork loins warm. Combine the cornstarch with 3 tablespoons of water and whisk together. Pour the cornstarch mixture into the sauce and bring to a boil. Reduce the heat and cook for 12 minutes or until the mixture starts to thicken.

Slice the pork loins and serve with the thickened sauce. This is so refreshing. I am looking forward to leftovers tonight. Enjoy! Until next time…From our Butcher Block to your Table.

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Loaded Porktato!

I am moving a little slow today. Those of you that know me know that 9:30 maybe 10:00 is a typical bedtime for me.Mauri-1 Well, not so last night. We went to see the Cleveland Indians. Due to Mother Nature the game didn’t even start until 9:30. Of course I had to stay for the entire game (which was a dandy) and the fireworks to boot. The Indians won and the fireworks were spectacular. Getting to bed at 2:30 a.m. was not so good. I am sharing a recipe with you that can be made with leftovers and will get you a 9.5 rating. No one will guess you are operating on zero sleep. I hope you enjoy this.  Go Tribe!

Loaded Porktato

4 to 5 Yukon Gold potatoes
16 oz. pulled pork (previously cooked, and frozen is a great choice)FullSizeRender (10)
16 oz. shredded cheddar cheese
6 TBLS butter
6 TBLS sour cream
12 oz. bacon (fried crisp and crumbled)
5 TBLS diced chives
salt and pepper to taste
Barbecue Sauce

Wash the potatoes and coat with olive oil and bake at 350 degrees for 1 hour. You can also use leftover baked potatoes. Scoop out the inside of the baked potatoes and mash with the butter, sour cream, salt, pepper and chives. Put the “mashed loaded baked potatoes”  into the potato shells and place in an oven proof dish. Put the crumbled bacon on top of the potatoes. Add the cheese. Put the pulled pork on top of the cheese. Drizzle Barbecue Sauce over the pork. Put the “Porktatos”  in an oven preheated to 375 degrees and allow to heat up for 10 to 15 Porktato 2minutes. I put extra cheese on top of the barbecue sauce since the Butcher is fond of cheese.

Leftovers can be microwaved for a quick and delicious dinner.

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

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Beef Brisket in a smoker

Believe it or not–July 4th is right around the corner, and many of you are grilling, smoking, cooking and partying. IMauri-1 have had many requests for instructions on smoking a brisket. I have had Smoked Brisket made by my friend, Mike Wilps. He also makes “Burnt Ends”. They are incredible. I had Mike share his secrets with me and I am passing them on to you. If you have a smoker, reserve your Brisket and get ready for some incredible eats!

Smoked Brisket

14 to 16 pound Packer Brisket (available at your local meat market)
Mustard (regular mustard–enough to coat the brisket)
Michael’s Special Seasoning Rub (available at your local butcher shop
Heavy duty aluminum foil
beef broth

 

Know that your Brisket is going to take about 15 hours to be done in the smoker. You also need to add another hour for the “burnt ends”. You want to marinate your Brisket for at least 12 hours before the smoking begins. You will need to back up 28 hours from when you want to serve the Brisket.smoked brisket

First you want to trim off the really tough fat before you marinate the Brisket. Next you want to totally cover the Brisket with mustard. Put Michael’s Special Seasoning (or your favorite rub) on the Brisket and allow it to sit for at least 12 hours. Make sure you have your smoker heated to 225 degrees before you put the seasoned Brisket into the smoker. Put the Brisket in the smoker with the “fat cap” or “point” on top. You should plan on at least 15 hours of smoking time for the Brisket. If you are using a smaller brisket it will take less time to smoke. When the Brisket reaches an internal temperature of 200 degrees the Brisket is done. Remove the Brisket from the smoker. Carefully cut the “tip” off of the Brisket (also called the “fat cap”). Take the Brisket, lay it on top of several pieces of heavy duty aluminum foil. Pour beef broth over the brisket. Seal it in heavy-duty foil (with the beef broth) and place in a cooler until it is time to serve it. Place Michael’s Special Seasoning rub on the bottom of the fat capburnt ends where you have cut it from the Brisket. Return the fat cap to the smoker for an additional hour of smoking. When you remove the fat cap, cut it and serve it. This is what is referred to as the “Burnt Ends”. They are delicious and well worth the extra effort.

Enjoy your Fourth of July–whatever your meat of choice might be. Until next time…From our Butcher Block to your Table

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