Lobster is an extremely good and healthy food for us to consume. Lobster meat is a low fat high protein food that is both tasty and naturally high in the important omega 3 fatty acids.
This recipe is good way to consume more Lobster is as an extremely popular appetizer. Here is the easy recipe that will be a guaranteed success at your next dinner party.
These are all the ingredients that are needed:
1 lb lobster cooked and shelled. The lobster can either be fresh or canned is Okay 8 oz cream cheese 4 oz sour cream one bundle of green onions or about 6 stalks that are finely chopped 1 cup mayonnaise 1 cup Parmesan cheese
You mix all the ingredients at once into a Crockpot with the setting on low. The ingredients will be a little hard to stir at first. Let everything warm up for a bit, usually it takes about a half an hour, then stir the ingredients completely together and continue heating on the low setting.
Check after an hour and stir the ingredients again. Keep heating until everything is hot and the cheese is melted. If you are running out of time you can turn up the crockpot to high but make sure that you keep a close eye on it because the mix can burn.
You can serve directly out of the crockpot or spoon the mix into a thick bowl to retain the heat. Serve with crackers, small slices of bread or fresh celery.
This amount will serve 4-5 people. Just make sure to have the recipe written down to give out because people will ask and have to-go containers available for anything that's left. It's that popular!
If you've got any of my other cooking articles here, you know I'm somewhat of a tri tip expert. I love it. Normally, I do mine on the grill, but there are times (especially when I'm busy) where I'll cook it in the oven. And you know what? It still tastes great. Here's how I do it.
First of all, you need to rub / marinade your meat however you like it. There's no perfect way. I've done tri tips all kinds of ways-it's the cut of meat I use when I experiment. However, you're going to want some wet works for the cooking. This could be a mixture of olive oil and other ingredients or your preferred marinade.
If your meat is in the refrigerator, take it out for about 5-10 minutes before cooking.
Heat up your oven to about 425 degrees F. Make note that cooking times and temperatures can vary from oven to oven.
Next, place your tri tip on a baking pan fat side down. Drench a little of your preferred wet works over it and slide it in the middle of your oven. Set your timer for about 45 minutes. Your cooking time might be about 1 hour, but from about the 45 minute mark, you want to pay real close attention to the meat.
Here's the key. Every 8-10 minutes, add some more marinade over the top of your tri tip. You may end up doing this 6-7 times depending on final cooking time. Remember to take it out before it's actually done, because it will continue to cook for up to 10 minutes afterward. And I like to wrap mine in foil for 5 minutes before cutting it.
Lastly, if your cut of meat has a fair amount of fat on the fat side, start it in the oven with that side up for about 8 minutes and then flip it for the rest of the duration. If you've done everything right, your tri tip from your oven will be very tasty.
Nothing says barbeque quite like a rack of ribs covered in finger licking good barbeque sauce. If prepared correctly there is nothing better than bbq ribs. But for many people barbequing ribs can be difficult because they need to be slow cooked to bring out the flavor and taste. Slow cooking ribs on a grill is an art form that can be hard to duplicate if you don't have the patience or know how to do it right. But never fear there are ways to take the guess work out of how to cook barbeque ribs.
First off let's look at the different types of ribs you can barbeque.
o Pork Baby Back Ribs - Probably the most well known and easiest to cook. They are tender and can be cooked quickly on the grill.
o Pork Spare Ribs - These are bigger than baby back ribs and take quite a bit longer to cook.
o Beef Ribs - The largest of all ribs they take a considerable amount of time to cook, particularly if you want them to be tender as they are tougher than pork ribs. It is best to braise them before grilling
o Beef Short Ribs - Also need to be slow cooked to bring out the tenderness. Much like beef ribs.
The problem most people have when it comes to barbequing ribs is either overcooking them, which leads to dry and tough ribs, or not cooking them long enough which can be a potential health hazard. One would guess that that is why most of the time they get overcooked.
There are ways around this problem. You can pre-cook your ribs either by boiling, steaming or slow cooking them in the oven before you put them on the grill. Make sure you pre-season your ribs before using these methods as this will help bring out the flavor in your ribs. Many people boil or steam their ribs with beer which not only adds flavor but also tenderizes the meat making it fall off the bone. You can pre-cook your ribs from anywhere from 1 to 4 hours depending on which method you are using.
Once they have been pre-cooked just throw them on the grill for 5-10 minutes a side and brush on your favorite barbeque sauce. Before you know it you will have perfectly grilled ribs that are ready to eat.
Crockpots and slow cookers are great ways to cook beans. Beans are always better when cooked slow so the cookers and beans just naturally go together. Here are some excellent bean recipes for your cooker. Each of these recipes has an ingredient that sets them apart from most recipes of their type. The baked beans make use of maple syrup for just a touch of that yummy maple flavor. The Lima beans use a can of tomato soup in their ingredients; again just a touch of different flavor. While there is confusion on whether black-eyed peas are beans or not, I am including a good recipe for Southern Black-Eyed Peas here.
GREAT NORTHERN BAKED BEANS
4 slices bacon, chopped
3 cans (15 to 16-oz each) Great Northern Beans
3/4 cup water
1 small onion, chopped
2 garlic cloves, minced
3 tbsp maple syrup
3 tbsp molasses
1/2 tsp salt
1/2 tsp dry mustard
1/8 tsp freshly ground black pepper
1 bay leaf
1/3 cup diced tomatoes
Toss the chopped bacon in a skillet and cook until almost done (do not fry to crispy), stirring occasionally. Drain bacon on paper toweling then place in slow cooker or crockpot.
Add the beans, water, onion, garlic, maple syrup, molasses, salt, dry mustard, pepper, bay leaf, and tomatoes. Place lid on the cooker and cook on low approximately 8 hours.
Be sure to remove bay leaf before serving.
HAM AND LIMA BEANS
1 lb dry lima beans (soaked overnight in water)
1 large onion, chopped
1 large green bell pepper, finely chopped
1 tsp dry mustard
1 tsp salt
1 tsp freshly ground black pepper
1/2 lb cubed cooked ham
1 cup water
1 can tomato soup
Drain the beans and place in the crockpot or slowcooker. Add the remaining ingredients and stir together to mix well. Place lid on cooker and cook on low setting 8 to 10 hours or on high setting 4 to 5 hours.
May I suggest serving these beans with a piece of hot buttered cornbread? Yummy!
SOUTHERN BLACK-EYED PEAS
1 lb dried black-eyed peas (soak overnight covered in water)
4 cups water
2 tsp salt
1/4 tsp freshly ground black peppr
1 large yellow onion, chopped
2 stalks celery, chopped
2 ham hocks
Drain the soaked black-eyed peas and place in the crockpot or slow cooker. Top the beans with the ham hocks. Cover with the water and add the salt, pepper, onion, and celery. Place the lid on the cooker and cook on high 1 to 2 hours then lower heat to low and cook for 8 hours.
NOTE: Delicous served with hot (brown for health reasons) rice and cornbread!
Enjoy!
Learn how to make an amazing dish, that contains traditional Scottish ingredients. A guaranteed hit at dinner parties, or to celebrate Scottish holidays it is a fresh twist on haggis that people may not have previously encountered.
Shopping list
1 Chicken breast per person
1 Haggis per three people (for generous portions) - based on using Halls Haggis - check how big or small your haggis portion is.
400g potatoes per 3 people
400g Turnip/swede per 3 people (For my US readers - I think they're called Rutabagers)
400g Carrots - cut into thick strips per 3 people.
(for the sauce)
2 tblspoon Whiskey
2 tblspoon Dijon or Wholegrain mustard
100ml Double cream or Creme Fraiche
1/2 a lemon (juice and rinds)
5 tblspoon milk (any type)
It should be noted that these portions are huge to ensure that people who really like the constituent parts can get more, and those that don't can balance out with what they do like. You can adjust portion sizes accordingly, but this is basically what we use for two adults and two children who enthusiastically look for seconds.
Chicken Balmoral.
Chicken Balmoral is basically a chicken breast butterfly cut, and stuffed with Haggis. We've found it easier to cook the chicken breast and haggis seperately, and then use the haggis as a bed for the chicken. It's as simple as preparing and arranging the constituent ingredients. I recommend cooking the chicken in a stock, topped with a chicken oxo cube, as it makes it especially succulent. Haggis takes upwards of an hour to cook - so cover your chicken in tinfoil until 10 minutes before you're going to take it out.
The Veg
Cook the potatoes and swede/turnip until soft and mashable. Cook carrots until soft and warm, based on your needs. Mash potatoes and swedes (you can mix them, it's called'Clapshot') and dish up the carrots. I recommend that you use the stock from the chicken to cook the carrots in, they taste amazing.
Whiskey Sauce (makes lots!)
2 tblspoon Whiskey
2 tblspoon Dijon or Wholegrain mustard
100ml Double cream or Creme Fraiche
1/2 a lemon (juice and rinds)
5 tblspoon milk (any type)
To make the Whiskey sauce - mix all ingredients in a pan and reduce to desired thickness. As the cream cooks, the volume may increase slightly, but it doesn't curdle if you cook it off and then add the Whiskey. Add the lemon rinds at the end, and possibly sugar or salt to taste. You can use single malt or blended Whiskey.
Putting it all together.
Place the haggis on the plate and flatten - place the chicken breast on top. Serve up the mashed potatoes, carrots and swedes. Drizzle Whiskey sauce in generous spoonfuls over the top of the haggis and chicken.
Hand to guests.
A word about Haggis
If anyone questions why you're eating haggis, feel free to remind them that it can be difficult to identify what's in most sausages sold commercially. Traditional haggis is made up of the bits of a sheep that would otherwise go to waste - modern haggis may still contain some of the ingredients that are 'traditional'. Mainly barley and oats at a guess. It's very tasty, has a slightly spicy taste and is very worthwhile. It's also incredibly filling.
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Available Stores
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Filet mignon is French, of course, with filet meaning "thick slice" and mignon meaning "dainty." Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. This area of the animal is not weight-bearing, thus the connective tissue is not toughened by exercise resulting in extremely tender meat. This also means that the meat lacks some of the flavor held by meat that has the bone attached. In order keep the flavor, you must cook filet mignon quickly. This can be done a variety of ways, including broiling and grilling.
It should never be cooked beyond medium rare, because the more done it is, the less tender and more dry it becomes and the more flavor it will lose. You should always use a dry method of cooking, even when it will be a quick method. Methods of cooking that are dry are such types as roasting, pan frying, grilling, broiling, etc. Since this cut of meat is more dry than others, you will not want to cut the meat to check to see if it is done. Instead, you should touch it. The touch-method of checking is not as hard as it may sound:
1. If the meat feels hard or firm, it is too done.
2. When the filet mignon is soft when you touch it and your finger leaves an imprint, it is rare.
3. If it is still soft, but leaves no imprint, and is slightly resilient, then it is medium rare (best for this particular type of meat).
The reason filet mignon is often wrapped in bacon (this wrapping is called barding) is because this particular cut of meat has no layer of fat around it. The bacon not only adds extra flavor to the filet mignon, it also gives it the fat necessary to keep the meat from drying out. This is a concern since the strips are so small in filet mignon and they have less fat than most cuts of beef.
What to serve with Filet Mignon
Since the flavor of filet mignon tends to be quite mild, many people prefer to serve it with sauces, either smothering the beef or as a dip. There are many different choices for the best sauce for filet mignon and most depend solely on the person's particular flavor preference. Some consumers prefer to have a certain type of steak sauce for dipping and some may prefer a marinade to add flavor during cooking. Either of these can turn out well.
Wines & Filet Mignon
There are many different types of wines that are good to serve with filet mignon, and determining which one will go best with it depends largely on the flavor of the sauce. This is especially true if the sauce is rather strong, or has a flavor that is stronger than the filet mignon itself. The best wines to match with filet mignon are dry, red wines such as Merlot. If your preference is a sweet wine, you may want to consider trying a White Zinfandel (if this is your choice, though, you will not want to use very much pepper on the filet mignon). If you are a white wine drinker, the best match for filet mignon will be a rich Chardonnay.
Tips for cooking Filet Mignon
-When selecting tenderloin or slices, choose the lighter color over dark red. This indicates more marbling which makes it more tender. This cut is so tender that it should never be cooked beyond a medium-rare stage. The longer you cook it, the less tender and more dry it becomes.
-Use a dry, high heat method such as broiling, roasting, pan-frying or grilling for this tender cut.
-Whole tenderloin is wonderful to stuff or bake en croute (in savory pastry).
-Cutting into the meat to check doneness lets precious juice escape. Use the touch method. Press the meat. If it feels soft and mushy and leaves an imprint, it is rare. -If it is soft, but slightly resilient, it is medium-rare. The minute it begins to feel firm, it is overdone.
-Since the tenderloin has no surrounding fat tissue, it is often wrapped in a layer of fat (called barding) such as suet or bacon to keep it from drying out. Likewise with filet slices. The barding also adds flavor.
-Cubed tenderloin is a popular choice for fondue hot-pots and shish-kebabs.
-To ensure even cooking when roasting the whole tenderloin, the small end should be tucked up and tied or trimmed for other use.
Have you been searching for cooking instructions for prime rib roast and still can't find a recipe that will give you the juicy and tender prime rib roast that you deserve? The reason may be that recipes only give you the basic ingredients for cooking and not the actual cooking instructions.
Let's start with cooking instructions for prime rib roast that begins long before the day you prepare your prime rib. First, you should choose the prime rib that will give adequate portions for each guest that will be attending your dinner party. You may have to look for rib eye instead of prime rib, some local grocery stores label prime rib as rib eye. You can ask the butcher if he would remove most of the fat from the roast that you choose. This will save you time preparing the roast. If you can not get the butcher to remove the excess fat, then you will have to trim it when you get it home. You should leave just a little bit of fat on the roast for added flavor.
The next step in your cooking instructions is to create a seasoning rub or paste. You can use ingredients such as coarse salt, pepper, garlic powder, onion powder and even honey. Slit the roast on top about ½ inch deep all over the top and sides. Rub the seasoning rub or paste on the entire roast, including the bottom and sides, anywhere the meat is exposed. Place in a roasting pan or baking dish with a lid. Cover and refrigerate overnight.
Most cooking instructions include using a meat thermometer and this is the best way to ensure that your prime rib is cooked to perfection and not overcooked. The internal temperature for rare prime beef should be 130 degrees Fahrenheit, for medium rare around 140 degrees Fahrenheit, medium around 150 degrees Fahrenheit and for well done between 160 and 170 degrees Fahrenheit.
For prime rib roast that is boneless the basic cooking time is for medium is a 3 to 4 pound prime rib roast should be cooked at 350 degrees Fahrenheit for 23 to 30 minutes per pound, for a 4 to 6 pound prime rib roast you should cook it at 350 degrees Fahrenheit for 18 to 20 minutes per pound and for a 8 to 10 pound prime rib roast you should cook it at 350 degrees Fahrenheit for 13 to 15 minutes per pound. Remember, this is only an estimate and all oven do not cook the same. You should still use a meat thermometer to ensure the desired doneness.
The last cooking instructions, and maybe the most important, is to let the roast sit for around 15 minutes before carving. The roast will still cook and the internal temperature will raise another 10 degrees but this sitting time is important to hold in the juices and flavor.
Sazon seasoning is a combination of herbs and spices that carries Latino and Caribbean flavors specific to those areas of the world. Usually this type of seasoning can be found in local supermarkets. In case it is difficult for you to find it, then you should oriented using caterers which deliver food to Hispanics because they will most likely sell sazon seasoning. Goya foods is one such food company that has become quite an authority Caribbean, Spanish, Mexican, Central and South American food. So, sazon seasoning is actually seasoned salt based on Spanish and Mexican spices and herbs meant for cooking meat, fish and poultry. It also works in cooking soups and stews.
Sazon Seasoning Ingredients
In case you can not find sazon seasoning in your local superstores then you can simply buy bulk herbs and spices and prepare your own mixture at home. The ingredients used in this seasoning can boost the flavor to more or less spicy food for the dish you are preparing. For instance, black beans and rice rely on the sazon seasoning which requires that you add to the dish olive oil, chopped onions, chopped bell peppers, oregano and paprika, salt, black and cayenne pepper. Black beans and rice is a specific Mexican dish and sazon seasoning is quite recommended in order to obtain the original taste. Other dishes for which you can use sazon seasoning are chicken cutlets, crock pot roast, kidney bean and rice, and so on. The list can go on.
Ingredients for Flavor Used in Puerto Rico
The sazon seasoning is pretty unique in flavor and the foil packets do wonders to your dishes. One packet contains mono sodium glutamate, salt, garlic, and coriander and color boosters. this seasoning is also very much used in Puerto Rico where it has as ingredients dried cilantro, paprika, saffron, garlic powder, ground cumin and salt.
Goya Seazon Seasoning
Goya company which produces sazon seasoning in the United States has also produced the version of this mix without salt. They have done this showing concern and care for those who want to reduce the salt in their food based on medical reasons. This way they have ensured that customers that are into Latino flavors in food can carry on with their most loved dishes and preferences in terms of food.
Like any other seasoning, sazon is for those who want to make their meals a wonderful experience. People like eating and trying foreign cuisines and this is no longer restrained because of the space and distance factor. If you want Latino taste, then all you need is sazon seasoning which is a whole lot cheaper than buying a plane ticket to Spain or Mexico.
I love Mexican food and love using my crockpot, so combining the two makes perfect sense. Here's a list of some Mexican Crockpot Recipes.
Crockpot Enchiladas
A fabulous dish my whole family loved!
Ingredients:
2 cans shredded chicken breasts
1 cup salsa
1 can enchilada sauce
24 oz can diced green chiles
4 cups shredded cheddar cheese
1 can cream of chicken soup
14 oz can sliced black olives
2 thinly sliced green onions
10 corn and flour tortillas
Spray crock pot with cooking spray. Mix chicken, salsa, enchilada sauce, green chilis, and soup in a bowl. Cut corn and flour tortillas into 1 inch pieces, mix pieces together. Place a layer of sauce mixture on the bottom of the crockpot. Place a layer of tortillas, then a layer of cheese. Repeat until all the sauce mixture has been used. Top with cheese, olives, and green onions. Cover and cook on low 6 hours. If desired, serve with sour cream, salsa, guacamole, and tortilla chips.
Chicken Tortilla Soup
Easily one of my favorite recipes - a fabulous "throw it in and let it cook" soup. See the notes below for and extra flavorful twist.
Ingredients:
1 ½ pounds shredded cooked chicken
1 drained 14.5 oz can diced tomatoes
1 - 10 oz can enchilada sauce
2 medium chopped onions
14 oz can chopped green chiles
2 cloves minced garlic
2 cups water
1 - 14 ½ oz can chicken broth
1 tsp cumin
1 tsp chili powder
½ tsp black pepper
1 large bay leaf
1 tbsp cilantro
1 ½ tsp southwest seasoning mix
1 - 10 oz pkg frozen corn
Spray slow cooker with cooking spray. Mix all ingredients in crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours. If desired, serve with sour cream and baked tortilla strips. For baked tortilla strips, preheat oven to 400*. Lightly brush both sides of tortillas with vegetable oil, cut into strips. Spread on ungreased cookie sheet and bake for 10-15 minutes.
Notes: For extra flavor, I make this in two steps. First, I put 1-1 ½ pounds of boneless skinless chicken breasts in a crockpot with 1 ½ cups water (or 1 can chicken broth) and Mexican seasonings. (A package of taco or fajita seasoning or southwest seasoning mix works well.) Cover and cook on high 3-4 hours. Remove chicken and shred for soup. Often, I will make 2-3 pounds of chicken to make soup along with shredded chicken tacos or fajitas.
Crockpot Taco Appetizer
Although I serve with chips, this could be a main meal by using hard or soft shelled tacos instead!
Ingredients:
2 pounds ground beef
½ cup water
1 envelope taco seasoning
18 ounce can tomato sauce
1 undrained 14.5 oz can diced tomatoes
2 cups shredded cheddar cheese
1 cup sour cream
3 chopped green onions
1 cup sliced black olives
1 bag tortilla chips
Spray crock pot with cooking spray. In a skillet, brown meat over a medium flame. Drain and add to crockpot. Add water, taco seasoning, tomato sauce, and diced tomatoes. Cover and cook on low 6 hours. Serve with toppings such as cheddar cheese, sour cream, green onions, black olives, and other desired toppings.
Notes: As mentioned, this could easily be a main meal by serving with hard or soft shelled tacos rather than tortilla chips.
There's nothing worse than biting into a dry, unappetizing hamburger. You won't have that problem with this great grilled hamburger recipe. Hamburgers come hot off the grill with a delectable juicy texture that makes each bite really enjoyable.
2 pounds ground beef
1 egg, beaten
3/4 cup bread crumbs, dry
3 tablespoons evaporated milk
2 tablespoons Worcestershire sauce
1/8 teaspoon cayenne pepper
2 cloves garlic, minced
Directions
Preheat the grill on high setting.
In a large bowl, combine the ground beef, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper and the garlic; mix ingredients with your hands. Form into 8 individual patties.
Lightly oil the grill grate. Grill hamburger patties for 5 minutes on each side, until well done.
=> Ground Beef Hamburger Meat Recipe: Hamburger with Ketchup Gravy
If there's one thing that we know goes great together, it's hamburger and ketchup. Now here's a tasty twist on using ketchup on a hamburger patty. This ground beef hamburger recipe will become one of your favorites. The meat marinates in the gravy while it cooks and is oh, so delicious.
1 pound ground beef
1/2 cup ketchup
1/2 cup bread crumbs
1 teaspoon onion powder
1/2 teaspoon steak seasoning, or to taste
Salt and pepper
2 teaspoons vegetable oil
1 large onion, cut up into chunks
1 cup ketchup
1/2 cup water, as needed
Directions
In a medium bowl, combine ground beef, 1/2 cup ketchup, bread crumbs, onion powder, steak sauce, salt and pepper to taste. Form hamburger into thick patties or meatballs.
Heat the vegetable oil in a heavy skillet on medium high heat. Cook patties until browned on both sides. Remove patties from skillet and place onto a paper towel lined plate. Drain grease from the skillet.
In the same skillet, slowly stir together the 1/2 cup ketchup and 1/2 cup water. You can add more water if the mixture is too thick, or, more ketchup if the mixture is too thin. Add in the onion and bring mixture to a boil. Reduce heat to medium low.
Add hamburger patties to the skillet and cover. Simmer for 30 minutes. After 30 minutes, stir gravy. If the gravy is too thin, continue to simmer with the lid off until it thickens to the desired consistency.
=> Best Hamburger Recipe: Bacon Wrapped Hamburger
This qualifies as a best hamburger recipe because it is packed with flavor. It features two kinds of cheeses, onion, ketchup, Worcestershire sauce and bacon. Wow. This recipe is a winner no matter how you serve it up.
1/2 cup cheddar cheese, shredded
1 tablespoon parmesan cheese, grated
1 small onion, chopped
1 egg
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
6 slices bacon
6 hamburger buns, split
Directions
Preheat skillet or grill on high heat.
In a large bowl, combine the cheddar cheese, parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble the ground beef into the bowl and mix thoroughly with your hands. Shape mixture into 6 patties. Wrap one slice of bacon around the edge of each one. Secure bacon to patties with toothpicks.
Place patties into skillet or onto the hot grill and cook for 5 minutes on each side,
or until well done. Remove the toothpicks before putting hamburgers onto buns.
=> Gourmet Hamburger Recipe: Spicy Blue Cheese Hamburger
If you're a little adventurous, then you'll just love this gourmet blue cheese burger with a spicy twist. The hot wing sauce is that extra special secret ingredient that will have people trying to guess what it is. Maybe you'll tell them - maybe you won't, either way, these burgers are fabulous.
1 pound lean ground beef
1/2 cup blue cheese, crumbled
1/2 cup onion, minced
1/2 cup hot wing sauce (normally used for chicken hot wings)
1 tablespoon Worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon yellow mustard
4 hamburger buns, split
Directions
In a medium bowl, combine the ground beef, blue cheese and the onion. Add the Worcestershire sauce, mustard and pepper. Mix together well using your hands.
Make 6 patties and then place them on a plate. Cover patties with plastic wrap and refrigerate for 1 hour.
Preheat grill on high heat.
Take patties out of refrigerator. Pour hot wing sauce over patties until the tops (only) are well covered with sauce. Let patties sit there for 10 minutes.
Cook hamburgers for 5 minutes per side, until well done.
Would you like to cook a pork roast that will make your mother-in-law turn green with envy? Follow these guidelines and you can put dried out and tasteless pork roast behind you forever!
Cooking pork roast is not rocket science. All it takes is heat and time and you'll wind up with cooked pork. However if you want to cook a pork roast that is moist, tender and delicious there are some guidelines to follow.
The first step in the perfect pork roast formula is selecting the type of roast. Next on the agenda is determining the best cooking method for the roast you've selected.
This decision making process also works in reverse. If you know the cooking method you want to use you then decide on the cut of pork.
Probably the most important step in cooking today's pork is brining! This takes a little time planning to allow the roast to absorb the brine but it is well worth the effort.
Selecting the Roast
I'll have to admit that if I'm just hungry for pork roast my decision for the type of roast is whatever is on sale. Then I'll decide how to cook it based on what is best for that type.
If you don't want to use the "whatever is on sale method" then a little knowledge of pork roast is in order.
Most all pork roasts come from the shoulder and loin wholesale cuts. There are fresh ham roasts (the hind leg) but you will rarely see them in groceries. Also pork sirloin roasts are from the hind part of the loin and they fit the shoulder roast category.
Shoulder Pork Roasts
Roasts from the shoulder contain several different muscles along with connective tissue and a good amount of fat.
These roasts benefit from long slow roasting times that allow the connective tissue to break down. They are extremely flavorful due to the amount of fat.
Shoulder roast cuts include the whole shoulder, which is good for a crowd, Boston butt, the top of the shoulder and Picnic roasts from the bottom.
These roasts all might have different names in your grocery according to the cut.
Roasts from the shoulder are the cut of choice for recipes such as pulled pork.
Pork Loin Roasts
Roasts from the pork loin are the best roasts from the pig. They are single muscle roasts without much fat. These muscles are from the center of the back of the pig and get very little usage, which makes them tender.
Basically there are two main roasts from the loin. By far the most tender is the pork tenderloin. The mild pork flavor of the tenderloin lends itself to marinades to impart flavoring.
The pork loin roast has a slightly stronger pork flavor than the tenderloin and is extremely lean. It compares in leanness to chicken breast.
Brining Pork Roasts
Most all meat products will benefit from brining.
Brine is simply a solution of non-iodized salt and water. The meat has a less concentration of salt and water than the solution so Mother Nature takes over to equalize the two.
Basic brine is 1 cup of non-iodized salt to one gallon of water. But it doesn't stop there. All sorts of flavorings can be added to the brine and will be imparted to the roast.
A brined pork roast increases in weight because of the brining. The weight is all water. As the roast is cooked most of the water is cooked out but some remains resulting in a moist and tender roast.
The shoulder and sirloin roast will benefit from brining but they are just fine without it due to the fat content. For a pork loin roast, however, I consider brining essential because of its low fat content.
Cooking Pork Roast
Pork roasts are a little more forgiving when selecting a cooking method than their beef equivalent.
There are two basic methods for cooking meats. These two are the "moist heat" method and the "dry heat" method.
Moist heat simply means that there is a liquid included along with the roast in the cooking vessel.
The moist heat method is for cuts that are from the less tender sections of the animal. The moist heat assists in breaking down the fibers and tissue of the meat to yield a tenderer product.
Roasting in the oven, the crock-pot or even an electric skillet are ideal methods of applying heat to the roast during moist heat cooking. Either method should include a tight fitting heavy lid.
Pot roasts and braised roasts are examples of the moist heat cooking method.
The dry heat cooking method is the opposite of the moist heat method. No liquid is introduced during the cooking process.
Dry heat cooking should include a searing of some type for a crispy and flavorful exterior. You can sear the roast in a skillet or in an extremely hot oven for a short period of time.
Dry heat can be applied in the oven, on the grill or my favorite the smoker.
Pork Roast Cooking Times
Cooking time is critical for a moist and tender pork roast.
There are many variables to pork roast cooking times. Some of those variables include the type of roast, the size and thickness of the roast and the cooking temperature.
There are some rules of thumb for cooking time for the different roasts but at best they are only a guess.
A two to five pound pork loin roast cooked at 350 degrees f. will require roughly 20 to 30 minutes per pound.
Pork tenderloin in the one to two pound category will require the same 20 to 30 minutes per pound but at 425 degrees F. instead of 350 degrees.
A two to five pound Boston butt roast will require approximately 45 minutes per pound at 350 degrees F. The extra time is to allow the connective tissue to break down and the fat to melt and mingle with the roast.
The only sure way to know when your roast is done is to use a meat thermometer.
If you are roasting in the oven an oven thermometer is also recommended. Oven thermostats are notoriously inaccurate.
Like I said cooking pork roast is not rocket science. Following these guidelines, however, will yield a pork roast so moist and tender it will surely impress your guests and will definitely make your mother-in-law turn green with envy.
Pork Roast Recipes
There are probably as many pork roast recipes as there are cooks. Choosing a recipe for your family will depend on their likes and dislikes.
By brining your roast with herbs and spices you can create your own recipe to include your favorite flavors.
Learning how to cook cod fish is simple. Cod is a flaky fish and is good fried, baked, and poached. Slow cooking also works well to coax out the delicate flavors. Traditionally, it is served with lemon wedges and a light sauce composed of parsley. You can easily add it to stews, risottos and soups as well. One simple pan-fried recipe calls for lightly frying the cod in oil and serving it with a creamy mix of potatoes, green onions, and butter.
Other recipes add an Asian accent broiling cod with ginger and soy sauce for example, gives the fish a Japanese touch. Cod roe is actually a delicacy in Japan. For those trying to eat healthier, cod makes a great low-fat, low calorie meal. For an easy, no fuss, diet dinner, try baking cod in foil and seasoning with lemon, salt, pepper and olive oil. Accompany it with a large, leafy green salad. Another healthy diet option is to grill the cod seasoned with olive oil, Worcestershire sauce, lemon and garlic powder. You might also simply brush a couple cod filets with BBQ sauce and broil it.
Cod is also the main ingredient in fish in chips; simply batter the fish with a mixture of egg, bread crumbs and some cream, and fry it in a frying pan. Or for healthier version, bake it in the oven with Japanese panko crumbs. Additionally, you can roll the cod in a cornmeal mix and fry them in oil or bake them. As you can see, mastering how to cook cod fish is actually quite uncomplicated.
No matter how you decide to prepare your fish by poaching, broiling, grilling, stewing, etc. -- make sure not to overcook it. Think 8-10 minutes per inch of thickness, i.e. if you have 2 pieces of 1-1/2 inch thickness and weighing about 16-20 ounces, do not cook it for any more than 20-30 minutes. Your oven should be set no high than 350 F or 160 C. Grilled cod fish is done once it starts to flake.
Cod fish is extremely versatile and healthy; once you learn how to cook cod fish, the sky's the limit. Incorporate it into your diet for a healthier lifestyle.
It would not be wrong to say that the Football Party is a complete craze. It is not like the individuals would be sitting silently and watching the football match but they would be booing and clapping and hollering at different times during the match. This is a ground reality. In such an environment and atmosphere it would not be a good idea to think of a detailed menu for your guests but it should be something that they are going to munch throughout the game and while eating they would not have to take their eyes off the game, which is the need of time.
So to keep the menu simple and straight for your Football Party, you can break the menu into three categories. One should be the appetizers, entrees, and the third would be the dessert. It is not that you have to make all the dishes mentioned in different categories but you can select any one or two or as many as you like from the ones listed below. In the appetizers you can have Cheese n' Ham Spirals, Baked Triple Veggie Dip, Velveeta Salsa Dip, Super Skins, Easy Ritz Hot Wings, Cheesy Football, Barbecue Bacon Party Spread, Easy Layered Tomato Dip, Potsticker Dumplings, Cheesy Beef Nachos, Pizza Roll-Ups With Dipping Sauce.
Now let us see as to what we can have as entrees for the Football Party. The entrees can include Superstar Sub, Slow Cooker Sweet and Sour Chicken, Three Bean Chili, Barbecue Ranch Chicken Salad, Beef Fajitas, Tombstone Kickoff Pizza, Halftime Salsa Chili Dog, Southern Fried Chicken. From desserts you can select Baker's One Bowl Choclatey Football Bites, Game Day Football Game, Touchdown Poke Cupcakes, and Football Jigglers. There is a wide range of meals that you can select from above for your guests and there is no way that they are not going to drool when you are going to present the dishes one by one. Have a happy Football Party.
To cook a turkey to perfection the rule typically is 15 minutes of cooking time per pound at 350 degrees. Or you can cook it @ 325 for 20 minutes per pound.
Year after year I cooked my turkey the same way, continuously checking it until it was finally done. But it was never consistent, while some parts were done, other parts were either pink or over done.
Until a few years ago, when I decided to try something different. Rather than trying to figure all that out what I decided to do is prepare the turkey the night before with my special glaze of honey, orange juice and brown sugar. Use equal parts of each.
First I separate the skin from the breast so I can put my rub of garlic, onion, salt, pepper and a tablespoon or two of Italian dressing. Again, I use equal parts of each condiment.
I rub it into the meat under the skin, and I pour the glaze all over the top of it, then I tightly wrap it up in foil. Cook it on it's stomach so the juices drain down in to the white meat of the breast.
I place it in the oven @ 150 degrees and slowly cook it all night long. There's no timing, no weighing the turkey, per minute by oven temperature and no continuously checking to see if it's over done.
Voila, you will wake up to the heavenly aroma of a perfectly cooked turkey every time! Now just check it to make sure it's done. You need to flip it on it's back and give it a little more time without the foil to brown the skin on the breast nice and evenly.
It's usually ready by 8am, and you won't even need to carve it, because the meat is so tender and juicy that it falls right off the bone.
MMM, MMM, MMM, Bon Appetit!
How you cook a turkey is entirely up to you. You can choose to do it the same way year after year or you can dare to try something new this year. Just have fun with it, enjoy yourself and include your children in the tradition of 'how you cook the turkey' so they will continue doing it with their families. That is really what it is all about... Happy Thanksgiving!
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