Cuban Hash w/ Tossed Salad

Dinner Tonight: Cuban Hash w/ Tossed Salad





Well the headaches aren't quite as bad finally, still nagging though. For Breakfast I had a couple of

Eggo's and a cup of Bigelow Decaf Green Tea. Finished up some laundry for Mom and then started on a few things around the house that needed done. The weather is leaving no doubts that Summer has set in the Ohio Valley. Hot and Humid is the forecast until at least next week. Friday through Sunday. Highs in the 90's, extremely high humidity, and a heat index well over 100 degrees. But as hot as is it's better than a blowing snow and below zero weather! i took Mom's car up and had it washed and the inside cleaned and swept. Besides that I stayed indoors most of the day. For Dinner tonight I prepared Cuban Hash w/ Tossed Salad.
 


Came across this recipe on my favorite Pork Recipe site, Pork Be Inspired (http://www.porkbeinspired.com/) If you've never visited the Pork Be Inspired website, it's full of delicious Pork Recipes along with Pork Cooking Tips, Pork Nutrition, and about anything you need to know about Pork!



So for Dinner tonight, it's another new recipe, its Cuban Hash. To make this dish I'll need; 1 Pound
Ground Pork, 2 Teaspoons Extra Virgin Olive Oil, 1 Cup Chopped Red Onion, 2 Cups Simply Potatoes Steakhouse Seasoned Diced Potatoes, 1 1/4 Cups Frontera Tomatillo Salsa, 1 Cup Del Monte Whole Kernel Corn, 1/4 Cup Cilantro, and 1/4 Cup Supremo Queso Fresco Cheese (Crumbled). You know this has the makings of something good!








I love these I skillet meals, makes for one easy clean up! To prepare it start by heating the  olive oil over medium heat in a large skillet; add the onion and sauté for about 5 minutes. Add ground pork, breaking into crumbles with the back of a spoon and turning frequently until browned on all sides.

Add the potatoes, salsa and corn; stir and cook 8-10 minutes or until heated through.Fold in cilantro and sprinkle with cheese. Then it's time to enjoy a Cuban Hash Dinner! Flavor upon flavor this dish is loaded with it! Anything Pork I love, then the Tomatillo Sauce, Corn, Cilantro, and Queso Fresco just elevates it even more! Excellent Keeper Recipe.

To go with The Hash I had went to Kroger earlier today and I got a salad from the Salad Bar. Combined some Ice-Berg Lettuce, Mushrooms, Chick Peas, Olives, and Cheese. For a dressing I used Kraft Classic Catalina Fat Free Dressing. I don't have Salads very often. My body has problems breaking down leafy green vegetables. I wish I could have them more often, I miss having a good salad! For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.









CUBAN HASH
Ingredients
1 POUND GROUND PORK, 90% LEAN
2 TEASPOONS OLIVE OIL
1 CUP WHITE ONION, CHOPPED
2 CUPS NEW POTATOES, COOKED, CUT INTO 1/4-INCH CUBES
1 1/4 CUPS TOMATILLO SALSA
1 CUP FROZEN CORN, THAWED
1/4 CUP CILANTRO
1/4 CUP QUESO FRESCO CHEESE, CRUMBLED


Directions
Heat olive oil over medium heat in a large skillet; add onion and sauté for about 5 minutes. Add ground pork, breaking into crumbles with the back of a spoon and turning frequently until browned on all sides. Add potatoes, salsa and corn; stir and cook 8-10 minutes or until heated through.Fold in cilantro and sprinkle with cheese. Serve immediately.

Serves 4

Nutrition
Calories: 360 calories
Protein: 28 grams
Fat: 15 grams
Sodium: 810 milligrams
Cholesterol: 80 milligrams
Saturated Fat: 6 grams
Carbohydrates: 27 grams
Fiber: 3 grams

http://www.porkbeinspired.com/recipes/cuban-hash/

Kitchen Hint of the Day!

From the Pork Be Inspired website http://www.porkbeinspired.com/

Because pork can often be overcooked, checking the internal temperature often will help prevent dry pork. Cook pork until the internal temperature reaches between 145° and 160° F, followed by a three-minute rest time, and is a little pink inside.  A digital, instant-read thermometer is a low-cost, must-have for every kitchen. When inserted into the thickest part of the meat (without touching any bone), the temperature should register within a few seconds. Instant-read thermometers are not meant to be left in the meat during cooking. If you wish to invest a bit more, continuous-read digital thermometers are another option. Designed to be left in the meat during the entire duration of cooking, they often include a probe that is placed in the meat. The probe is connected via cord to the thermometer unit, which can be placed on a countertop near the stove.

http://www.porkbeinspired.com/pork-cooking-tips/meat-thermometer-how-to/

Braised Pork Belly with Creamy Grits

From the pork Be Inspired website its Braised Pork Belly with Creamy Grits!



Braised Pork Belly with Creamy Grits



Ingredients
2 1/2 to 3 pounds pork belly, skin removed
1 teaspoon salt
1/2 teaspoon pepper, freshly ground
1/4 cup clarified butter, OR grapeseed oil
1 bottle pinot noir, or other red wine
4 cups veal stock, OR vegetable stock (32 ounces)
1 medium onion, coarsely chopped
1 rib celery, cut into 1/2-inch pieces
1 large carrot, peeled and cut into 1/2-inch pieces
1/2 ounces fresh thyme leaves
6 teaspoons honey, light flavored (such as alfalfa)

Creamy Grits:

2 cups heavy cream
2 cups water
1 cup white grits, OR yellow grits or polenta (not instant)
1/2 teaspoon salt
1/4 teaspoon white pepper

Cooking Directions

Heat oven to 350 degrees F. Using a very sharp knife, carefully split pork belly crosswise in half. Season both sides of both pieces with salt and pepper.

Heat 2 tablespoons clarified butter in a large heavy skillet or 6-quart braiser pan. Add one pork belly piece, fat side down. Cook until fat is nicely brown, about 3 to 5 minutes. Turn pork belly piece over and brown the other side. Transfer pork belly to a plate; discard fat in skillet or pan. Repeat browning with remaining 2 tablespoons clarified butter and pork belly piece. Discard fat from skillet or pan.

With skillet or braiser pan away from heat, add 1/3 cup wine. Return skillet or pan to heat and cook over low heat, scraping brown bits from bottom of pan; remove from heat. If using braiser pan, return pork belly pieces to pan. If using skillet, pour liquid from skillet into a 6-quart Dutch oven and add pork. To the pork, add remaining wine, stock, onion, celery, carrot and thyme. Bring to boil and cover tightly

Bake in preheated oven for 3 1/2 to 4 hours. Remove and let pork belly cool completely. Reserve braising liquid.

Portion pork belly into 3 ounce to 4 ounce rectangle pieces. Place belly pieces in a large skillet or braising pan with enough of the braising liquid to cover.

Reheat on stove top over medium heat for 5 to 10 minutes or until the internal temperature reaches 155 degrees F.

Creamy grits: Bring heavy cream and water to a boil in a large, heavy saucepan. Reduce heat to medium-low. Slowly stir in grits. Cook over medium-low heat for 5 to 10 minutes until fully cooked. Stir in salt and pepper.

Serving Suggestions: Serve pork belly portions over a small mound of grits and drizzle with honey. If desired, drizzle with 1 to 2 tablespoons hot strained braising liquid and garnish with snipped thyme.

Makes 6 servings pork and 3 cups creamy grits.

Quick tips: Look for pork bellies at Asian or Hispanic markets or order them online if your supermarket or butcher shop does not carry them.
For a cook who does not want to make their own clarified butter, use grapeseed oil because it too has a high smoke point and bland in flavor.

Recipe courtesy of Chef Mark Hibbs of Ratcliffe on the Green in Charlotte, N.C.

Serving Suggestions
Recipe courtesy of Chef Mark Hibbs of Ratcliffe on the Green in Charlotte, N.C. Created for the Share Our Strength's Taste Of The Nation.

Nutrition Information
Calories: 960 calories
Protein: 13 grams
Fat: 79 grams
Sodium: 1120 milligrams
Cholesterol: 175 milligrams
Saturated Fat: 37 grams
Carbohydrates: 34 grams
Fiber: 1 grams

- See more at: http://www.porkbeinspired.com/RecipeDetail/2103/Braised_Pork_Belly_with_Creamy_Grits.aspx#sthash.cx4jSt3u.dpuf

Baked Buttermilk-Brined Pork Chops w/ Sugar Snap Peas, Sliced Carrots, and...

Dinner Tonight: Baked Buttermilk-Brined Pork Chops w/ Sugar Snap Peas, Sliced Carrots, and Whole Grain Bread

After Sandwiches the last few nights I was ready for a full meal! So I prepared a new Pork Chop recipe that I got from the Pork Be Inspired web site, Baked Buttermilk-Brined Pork Chops. Marinated in Buttermilk, Sea Salt, Rosemary, and Sage, that's nothing but good things right there! You add all those Ingredients together and marinate your Pork Chop in it and refrigerate for 3 - 4 hours. Preheat oven to 400 degrees F. When ready remove Chop from marinade, rinse Buttermilk off the Chop and pat dry. Season generously with the black pepper and dredge the chop in the flour, shaking to remove excess. Set chops aside.

In a nonstick ovenproof skillet large enough to hold all of the chops, heat oil over medium-high heat. Put chops in the pan and cook for 2 to 3 minutes or until nicely browned. Turn and cook 3 minutes more. Transfer the skillet to the oven and bake chops for about 15 minutes or until they are firm to the touch and register 145 degrees on an instant-read thermometer inserted into the middle of a chop. Remove chops to platter and let rest for 5 minutes before serving. This a real good recipe for Pork Chops! It came very tender and moist with an excellent flavor. I've left the full recipe and web link to Pork Be Inspired.

For side dishes I had an individual serving can of Del Monte Sliced Carrots, Marketside (Walmart) Sugar Snap Peas, and Baked Parm Bread. The Sugar Snap Peas come in a Microwavable Steamable Bag, heat for 2 minutes and serve. For the Bread I used Healthy Life Whole Grain Bread. I then buttered it with I Can't Believe It's Not Butter and sprinkled Kraft Shredded Parmesan Cheese. Baked at 400 degrees for about 7 minutes, until butter has melted and bread toasted. For dessert/snack later some Ritz Whole Wheat Crackers and slices of Kraft 2% Sharp Cheddar topped with some Hormel Turkey Pepperoni.






Baked Buttermilk-Brined Pork Chops
Recipe from PorkBeInspired.com

Ingredients:

4 bone-in pork chops, (each 1 1/4 - 1 1/2 inches thick and 8-12 ounces)
3 cups low - fat buttermilk
2/3 cup sea salt
1 tablespoon lemon zest
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh sage, chopped, OR 1 teaspoon dried
2 teaspoons freshly ground black pepper
flour, for coating
3 tablespoons olive oil




Cooking Directions:

To brine pork chops, pour buttermilk into a plastic storage container or stainless-steel bowl and stir in salt until completely dissolved. Add lemon zest, rosemary and sage. Add pork chops, making sure they are completely immersed in the brine. Cover and refrigerate for 3 to 4 hours.

Preheat oven to 400 degrees F. Remove chops from brine and rinse off buttermilk. Pat dry, season generously with the black pepper and dredge each chop in the flour, shaking to remove excess. Set chops aside.

In a nonstick ovenproof skillet large enough to hold all of the chops, heat oil over medium-high heat. Put chops in the pan and cook for 2 to 3 minutes or until nicely browned. Turn and cook 3 minutes more. Transfer the skillet to the oven and bake chops for about 15 minutes or until they are firm to the touch and register 145 degrees on an instant-read thermometer inserted into the middle of a chop. Remove chops to platter and let rest for 5 minutes before serving.

Serves 4.

* Adapted from “Bruce Aidells’s Complete Book of Pork,” courtesy of Harper Collins Publishers

Note - Though Bruce enjoys his pork chops at 145 degrees F, National Pork Board recommends a final internal temperature of 160 degrees F



Serving Suggestions:

Adapted from “Bruce Aidells’s Complete Book of Pork,” courtesy of Harper Collins Publishers “The mild sweetness of a Honey Wheat Ale is a nice balance to the tang of the buttermilk brine and also pairs well with apple chutney, my favorite fall condiment to serve with these chops,” explains Aidells.

Nutrition:

Calories: 453 calories
Protein: 38 grams
Fat: 29 grams
Sodium: 572 milligrams
Cholesterol: 108 milligrams
Saturated Fat: 9 grams
Carbohydrates: 7 grams
Fiber: 0 grams
Random Tip:

Don't overcook your pork!

http://www.porkbeinspired.com/RecipeDetail/1206/Baked_Buttermilk-Brined_Pork_Chops.aspx