Slightly modified recipe, courtesy of Paula Baranowski, Seoul, Korea, 1986-88
(Double for more than 4-6 people)
1 can artichokes, in water, drained and chopped
1/2 cup mayo
1/2 cup sour cream
5 oz. bag shredded Parmesan cheese
1 tsp of McCormick Grillmates, Montreal Steak...about 1 tsp. (this was my aunt's variation that I have come to like...we use the "Montreal Steak - HOT".)
Mix together and spread in shallow container. I usually use the small corning ware dishes and split it into two dishes.
Sprinkle with a bit of dried parsley and paprika for color.
Bake at 350 for about 20 min. until a bit browned.
If you want to prepare this ahead of time, just cover it before heating and throw it in the fridge for up to 3 days. Add 5-10 minutes to the heating time if you do this.
Serve with a spreading knife (or a ladle...it's that good) and veggies to stay low carb...or delicious baguette crackers if you're cheating
Tuesday, April 27, 2010
Hoisin (asian) Pork Wraps w/ Carrot Slaw
Delicious...tastes like something you would get at PF Changs.
6 pounds pork butt, trimmed of thick fat & cut into 4-5 chunks
2 tsp pepper
6 cloves garlic, smashed
1 large piece fresh ginger (approx 5 inches) chopped into 1/2 inch pieces
1 batch Hoisin Sauce (below)
Hoison Sauce
Mix all ingrediants until slightly combined...if using for Pork Shoulder, don't worry about everything being smooth, it will all even out in the slow cooker.
1/2 cup Soy Sauce
1/4 cup Peanut Butter
2 Tbsp Blackstrap Molasses
4 tsp Rice Wine Vinegar
1/4 tsp Garlic Powder
2 tsp Sesame Seed Oil
30 drops Siracha (asian hot sauce)
1/4 tsp Pepper
Add pork shoulder chunks to slow cooker. Mix Hoisin Sauce with remaining ingrediants. Dump sauce on pork and smush around to ensure that every piece is covered.
Set Slow Cooker to high for 6-8 hours (if yours works correctly. Mine is slow, I have to leave it on high for 9-11 hours), or low for 8-10 hours (again, if your works correctly).
Before serving, remove pork from sauce and shred with 2 forks. Meat should be fall apart tender. Ladle a couple scoops of sauce into the dish you are serving the pork from to ensure moistness. Serve with low carb tortillas and some type of asain-y slaw. I served mine with shredded carrots and radishes doused in low carb ginger dressing. Delicious!
6 pounds pork butt, trimmed of thick fat & cut into 4-5 chunks
2 tsp pepper
6 cloves garlic, smashed
1 large piece fresh ginger (approx 5 inches) chopped into 1/2 inch pieces
1 batch Hoisin Sauce (below)
Hoison Sauce
Mix all ingrediants until slightly combined...if using for Pork Shoulder, don't worry about everything being smooth, it will all even out in the slow cooker.
1/2 cup Soy Sauce
1/4 cup Peanut Butter
2 Tbsp Blackstrap Molasses
4 tsp Rice Wine Vinegar
1/4 tsp Garlic Powder
2 tsp Sesame Seed Oil
30 drops Siracha (asian hot sauce)
1/4 tsp Pepper
Add pork shoulder chunks to slow cooker. Mix Hoisin Sauce with remaining ingrediants. Dump sauce on pork and smush around to ensure that every piece is covered.
Set Slow Cooker to high for 6-8 hours (if yours works correctly. Mine is slow, I have to leave it on high for 9-11 hours), or low for 8-10 hours (again, if your works correctly).
Before serving, remove pork from sauce and shred with 2 forks. Meat should be fall apart tender. Ladle a couple scoops of sauce into the dish you are serving the pork from to ensure moistness. Serve with low carb tortillas and some type of asain-y slaw. I served mine with shredded carrots and radishes doused in low carb ginger dressing. Delicious!
Monday, March 8, 2010
Green Salsa Pork
This is a fantastic weeknight meal because it's quick, easy, and tasty (and LOW CARB)...and with only 3 ingredients, you really can't go wrong. Josh and I enjoyed this with some roasted asparagus last night...from raw to table in under 30 minutes. Let me know if you like it when you try it. BE WARNED: DEPENDING ON THE HEAT OF YOUR GREEN SALSA, THIS CAN BECOME QUITE SPICY!
Green Salsa Pork Chops
6 boneless thick cut, boneless pork chops (I buy a boneless loin and butcher them myself, it's cheaper and I can control the thickness...we like them about 1 inch thick...otherwise they cook too quickly.)
1 Jar (ish) Green Salsa
1 Cup Mozzarella Cheese
Salt and Pepper (these don't count in the ingredient count)
Heat up a deep skillet (or a Dutch oven, like I did last night) over med-high heat on the stove. Sprinkle salt and pepper on one side of the raw chops. Add a bit of olive oil to your pan and then lay the chops in, salt and peppered side down. DON'T TOUCH THEM for at least 3 minutes. The goal here is to get a sear on them...and if you mess with them they are not going to turn brown. They WILL look white and pasty and unappetizing, trust me! In the meantime, sprinkle salt and pepper on the remaining raw side of the chops.
After 3 minutes, check one to see if it has developed a brown crust like coating. If so, flip 'em. If not, let 'em be for another few minutes. Trust me...they won't burn. After you have flipped them, let them hang out for about 3 minutes on that side as well. (The amount of time depends on how hot your pan is and how well it disperses the heat, btw.) After those 3 minutes, dump the jar of green salsa on top of the pork and cover it. Walk away.
After 5 minutes, come back. Stir the chops around a little bit, getting some of the salsa under them (because you didn't do this before, riiight??? You weren't supposed to!) Add the cheese, trying to get most of it on top of the chops. Cover it again. Walk away again.
After 10 minutes, come back. Take out one chop, preferably the thickest one, and cut it in half. Make sure it's cooked through. It can be a very light pink in the middle and it is done...it doesn't have to be white and as hard as a rock...these are pork chops, not chicken, remember? Remove the chops with a spatula of sorts, trying to keep the cheese on the top for serving. Stir the remaining salsa and gooey cheese that has fallen off into a nice sauce and spoon it over the pork on the serving plates.
Enjoy...See 25 minutes, including prep! I'm awesome, right?
Green Salsa Pork Chops
6 boneless thick cut, boneless pork chops (I buy a boneless loin and butcher them myself, it's cheaper and I can control the thickness...we like them about 1 inch thick...otherwise they cook too quickly.)
1 Jar (ish) Green Salsa
1 Cup Mozzarella Cheese
Salt and Pepper (these don't count in the ingredient count)
Heat up a deep skillet (or a Dutch oven, like I did last night) over med-high heat on the stove. Sprinkle salt and pepper on one side of the raw chops. Add a bit of olive oil to your pan and then lay the chops in, salt and peppered side down. DON'T TOUCH THEM for at least 3 minutes. The goal here is to get a sear on them...and if you mess with them they are not going to turn brown. They WILL look white and pasty and unappetizing, trust me! In the meantime, sprinkle salt and pepper on the remaining raw side of the chops.
After 3 minutes, check one to see if it has developed a brown crust like coating. If so, flip 'em. If not, let 'em be for another few minutes. Trust me...they won't burn. After you have flipped them, let them hang out for about 3 minutes on that side as well. (The amount of time depends on how hot your pan is and how well it disperses the heat, btw.) After those 3 minutes, dump the jar of green salsa on top of the pork and cover it. Walk away.
After 5 minutes, come back. Stir the chops around a little bit, getting some of the salsa under them (because you didn't do this before, riiight??? You weren't supposed to!) Add the cheese, trying to get most of it on top of the chops. Cover it again. Walk away again.
After 10 minutes, come back. Take out one chop, preferably the thickest one, and cut it in half. Make sure it's cooked through. It can be a very light pink in the middle and it is done...it doesn't have to be white and as hard as a rock...these are pork chops, not chicken, remember? Remove the chops with a spatula of sorts, trying to keep the cheese on the top for serving. Stir the remaining salsa and gooey cheese that has fallen off into a nice sauce and spoon it over the pork on the serving plates.
Enjoy...See 25 minutes, including prep! I'm awesome, right?
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