Sunday, December 25, 2011

Rosemary Garlic Pork Loin Roast

Around the holidays pork loin goes on sale and I usually get one. I couldn't find the recipe that I usually use but I am very pleased with this one that I came up with. I used very few and ingredients to make this yummy juicy pork.


3-4 lb pork loin ( that was what I bought to feed 7 adults)
1 TBS minced garlic
1 TBS Rosemary (chopped small)
1 tsp olive oil
1 tsp salt
1 TBS olive oil
some water

Preheat the oven to 475• F.
Rinse and pat dry the pork.
Rub the pork loin with 1 TBS olive oil. Sprinkle with salt and peeper.
Make a paste using rosemary, garlic and 1 tsp olive oil.
Cut small slits all over the pork loin and stuff put the herb paste into them.

Bake the pork uncovered for 15 min. Then reduce the heat to 425•F and bake about 40 more minutes or till the meat thermometer reads 150•F.

Add a little bit of water (1/4 cup ) into the pan while baking and do not let the pan burn.

Let the pork sit for 15 minutes before slicing.

Tuesday, December 13, 2011

Samgyetang (삼계탕) Korean Ginseng Chicken Soup

HERE comes another soup recipe you may say, but I cannot tell you enough times how much I love soups and stews. This soup definitely is a special occasion type of soup not because it is hard to make but because of the ingredients I have to gather before making it. I have never ever bought fresh ginseng till I made this soup the other day and it was pricey. I am sure getting dried ginseng would have saved me money but I wanted to follow this recipe from Norecipes exactly. I encourage you to visit the original website mentioned to see all the fun pictures too. I read that this soup is served in the summer in Korean but I made this on a cold rainy day. I love hot soups on a cold day! I aslo doubled the recipe because I had company. I made a special trip to a Korean gerocery store and found all the ingredients needed and I bought everything fresh. I wouldn't leave anything out, but I must say that I loved the chestnuts in the soup very much because they are so sweet and add a little crunch in the soup. I also bought a premade package with dried ginseng, jujubes, rice , and etc to try another time and compare and the taste and convenience.
I am so thankful for Internet and fellow food blogger such as Norecipes for sharing the recipes and allowing me to learn. This is the recipe I used.

Serves 2 hungry people

1/2 cup sticky rice (also known as “sweet rice” or “glutinous rice”)
2 Cornish game hens
2 tablespoons kosher salt (halve if using regular salt)
2 tablespoons pine nuts
3 small fresh ginseng roots (dried works okay too)
6 cloves of garlic, peeled
10 jujubes
4 whole chestnuts
4 cups low sodium chicken stock (preferably home made)
1 scallion thinly sliced
sea salt for serving

The morning you want to make the Samgyetang, wash the rice and soak it in a bowl full of cold water. Rub each hen with a tablespoon of kosher salt, both inside and out.

When you’re ready to start cooking, drain the rice and mix it with the pine nuts. Add a ginseng root, garlic clove, jujube, and chestnut into the cavity of each hen, then split the rice between the two hens. Add another garlic clove, jujube, and chestnut to each chicken, then cut a small slit into the flap of skin just above each drumstick and thread the end of each drumstick through both flaps as shown in the photo below. You could also use a toothpick to “stitch” the opening shut, you just want to keep the opening closed so the stuffing doesn’t all fall out.

Add the chicken stock and remaining ginseng root, garlic, and jujubes to a pot that’s just big enough to hold both hens. Bring to a boil, then carefully add both hens. Return the soup to a boil then cover and turn the heat down to low and simmer for one hour.

Serve the Samgyetang in a small pot or stone bowl along with the soup, then garnish with the scallions. Give each person a small plate of salt that can be added to the soup to taste, or be used to dip the chicken meat into.

Friday, December 2, 2011

Smothered Pork Chops

I love southern food and this is one of them. I recently got a dutch oven as a gift and it is perfect for for making tender thick cut pork chops browned and smothered ( slow cooked in gravy). I just love gravy and this dish is perfect over white rice. Basically, you will be eating rice and brown gravy with a bonus, tender pork chop. I will not be giving you the exact measurements of the ingredients but will walk you through the basic smothering steps with pictures and all. so enjoy and feel free to email me with questions and comments.

Ingredients (Approximate)

1.5 to 2 lb pork chops of your choice ( I used bone in, thick cuts)
1 medium onion, chopped
1/2 green bell pepper, chopped
1 Tsp Cajun seasoning powder, optional (salt and peeper will work too)
2 TBS soy sauce
4 Cups stock/broth/ or water
2 TBS oil
3/4 Cup flour

Rinse and dry the pork with paper towels. Season with salt and pepper or Cajun seasoning powder.

Heat the oil the Dutch oven or big skillet.

Put the flour in a plastic bag and shake the pork chops one by one and add to the hot oil and brown them on both sides. Take them out and set aside.

Add the onions and peppers to the pan and saute them till tender about 5 minutes. Then add the soy sauce. Cook for a minute or two.

Then add your choice of stock ( I used turkey stock I made after Thanksgiving. Bring to a slow boil.

Add your pork chops back into the boiling gravy and cover. Let simmer till pork is fork tender. (this will depend on your pork and the cook ware you use) I did about 2 hours. Taste the gravy and season as needed.

The final results looks like this. Serve with rice.