apples

Paleo Apple/Pecan Delite!

Before you start getting on me about my spelling, I intentionally spelled this “delite” and not “delight” because it is a light and guilt free dessert.

I was looking to see what I had to make something sweet. I found apples, pecans, raisins, cinnamon and butter. I put them all together and the result was delicious!

Paleo Apple/Pecan Delite

6 medium apples (peeled and sliced thin)

1 to 2 Tablespoons Cinnamon

2 Tablespoons of honey

1/2 cup of roasted, salted Pecans

1/2 cup raisins

3 to 4 Tablespoons of Butter

Preheat oven to 350 degrees. Place a generous layer of apple slices in the bottom of an 8” X 8” square pan. Put half of the cinnamon, half of the honey, half of the raisins, half of the pecans. Repeat with the remaining I credit to in the same order. Slice the butter and place on the top of the final layer.

Bake for 35 minutes. Apples should be fork tender. This can be served warm or cold. Enjoy and don’t feel guilty. Until next time…From our Butcher Block to your a Table.

0
Read More

New Year’s Traditions

EDIT

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.

0
Read More

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.

0
Read More

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.

0
Read More