pork

Peach Week Dinner Menu: Peach Chutney on Grilled Pork

/ TaMara / 1 Comment

Jeffrey W Pickled Peaches

Fires and late freezes last year left us with very few peaches from the Western Slope. But this year, a bumper crop means a fresh delivery from the Palisades farms every few days. I buy a few each time,  so that I don’t have to many overripening on the counter.

This is one of my favorite peach recipes. Great on grilled pork or chicken.

On the board tonight:

  1. Grilled Pork Chops
  2. Peach Chutney
  3. Green beans in Butter
  4. Couscous

Grilled Pork Chops w/Peach Chutney

  • 4 pork chops, medium thickness
  • ½ tsp crushed garlic
  • salt & pepper to taste
  • 2 tsp olive oil
  • ½ cup Peach Chutney

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Pork Tacos

/ jeffreyw

I found a package of pork with mole sauce in the freezer and decided to make a meal from it.  It’s been in the freezer, sealed in a vacuum bag, for so long I don’t remember making it.  It was really good.These are the kind of tacos that you eat with a fork.  That extra fork is for emergency use.  Kroger sells the Mexican cheese now, it has a regular spot on their shelf next to the Parmesan.  Baby steps.  Queso fresco is a mild, crumbly cheese similar to feta.

Sammich Pr0n

/ jeffreyw / 1 Comment

Rather than add the giardiniera as a topping, this time it was added to the pork as it heated in the saute pan.  The buns are from the Kroger deli bakery and are quite small.  They could hold a standard sized hot dog but are on the small side even for hot dog buns.

Sammich, Finally

/ jeffreyw

I’ve been holding a bottle of a mojo marinade for a long time.  I finally used it on this pork shoulder.  Just poured it into the pan with a bunch of garlic and several very coarsely chopped onions.Poked holes in the meat, shoved in more garlic, and loaded this into a 220° oven all night.  I waited till evening because I wanted to make sure that the 12 hour auto-shutoff was disabled.  Still going this morning so we’re good, there.Drain the fat and chop it up:
Our peppers are almost done, I do have a few of those little bitty red peppers but the Kroger garden is going to have  to do  for a while.  Winter gets its  turn.The mojo sauces are citrus-y sorts of things, I wondered how it would go with a drizzle of habanero orange.  I liked it a lot, YMMV.

More Posole

/ jeffreyw

The red posole this time, made with pork and various dried red chilis.  This batch was from frozen – not sure when I made it.  I poured the stew into plastic containers to freeze, and then took the frozen blocks out of the plastic and vacuum sealed them.  Not sure how long they will last like that but I think these spent nearly a year in those seal a meal type bags.This is my new favorite way to warm tortillas, just plop them on the burner and flip before they catch fire.