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Archive for the ‘Pork’ Category

Spicy Italian Sausage

In Pork on March 21, 2012 at 11:01 pm

Spicy Italian Sausage

You’ll need:

  • 1.5 lbs Italian sausage
  • whole wheat penne pasta
  • jar of your favorite tomato sauce
  • cherry tomatoes
  • green pepper
  • onion
  • salt and pepper to taste
What to do:
Get out a large pot, a large pan, and a medium pan. You are going to want to have all three going at the same time to get the timing right.
  1. Chop the onion and pepper and fry with a little oil on low until onions are translucent 
  2. Boil water with a little salt and olive oil in and add the pasta
  3. Fry the sausages in a pan on medium heat (5), turning frequently for about 9-10 minutes
  4. When the pasta is ready, pour in the onions and peppers and top with cherry tomatoes and sauce
  5. Cut up the sausage into chunks
  6. Enjoy

Cost: ~$15

Serving size: 5

Pork Party

In Pork on January 22, 2010 at 5:42 pm

Welcome back my friends to the show that never ends. We’re so glad you could attend. Come inside, come inside.
Rob’s Gotta Eat is BACK!
After a vigorous finals week, a lengthy winter break, and a dedicated start to this new semester, I’m ready to upload a few meals again.

My new theme this semester is SIMPLICITY. Which translates to as INEXPENSIVE as possible.

You’d be surprised how just a little salt and pepper can go a long way.

Serving Size: 3 Men

Total Prep/Cook Time: 15-20 min

Ingredients:

  • Pork Loin (cut into medallions)
  • Garlic Salt and Pepper

Season with garlic salt and pepper on both sides before placing them on a baking sheet lined with foil (and sprayed with nonstick) and place them in the oven 400 degrees. Cook for about13 minutes depending on thickness. Serve with spinach and baked beans.

SIMPLE.

Total Cost per Person: $ 3

Simply Pork Loin

In Pork on January 22, 2010 at 5:29 pm

Welcome back my friends to the show that never ends. We’re so glad you could attend. Come inside, come inside.
Rob’s Gotta Eat is BACK!
After a vigorous finals week, a lengthy winter break, and a dedicated start to this new semester, I’m ready to upload a few meals again.

My new theme this semester is SIMPLICITY. Which translates to as INEXPENSIVE as possible.

You’d be surprised how just a little salt and pepper can go a long way.

Serving Size: 3 Men

Total Prep/Cook Time: 15-20 min

Ingredients:

  • Pork Loin (cut into medallions)
  • Salt and Pepper
  • Worcestershire Sauce

Marinate the meat over night (if you can; the longer the better). Season with salt and pepper on both sides before placing them on the grill at 325 degrees. Cook for about 5-6 minutes each side depending on thickness. Serve with corn and green beans.

SIMPLE.

Total Cost per Person: $ 3

Grilled Brown Sugar Pork Chops with Potatoes Au Gratin

In Pork on October 27, 2009 at 1:42 am

Last night (as well as the night before), Ed and I went for a late night bike ride across Gainesville.  It was great weather and soon our legs will be like that of a turkey.

Today, Dan and I acted as Jaime’s personal trainers and made her feel the burn.  Stellar bi/tricep work out.

I went to Walmart today and purchased a mandoline. (pictured above) It’s perfect for making even slices every time. Unfortunately, I managed to make a 1/4 inch slice off the top of my knuckle while attempting to prepare the potatoes.  Luckily, Jaime was there to baby me and bandage me up.  After a quick wipe down and clean up of contaminated areas, I was back on the job.  These things happen when you are learning to cook….or so I’ve been told.

Serving Size: 3 Men and 1 Woman

Total Prep/Cook time: 1 hour

Ingredients

  • 4 pork chops
    • Brown Sugar Glaze
      • 1/2 cup brown sugar
      • 1/2 apple juice
      • 4 tbsp vegetable oil
      • 1 tbsp soy sauce
      • 1/2 tsp ground ginger
      • salt and pepper
      • 2 tsp cornstarch
      • 2/4 water
    • Au Gratin
      • 3 potatoes, sliced 1/4 inch
      • 1 onion, chopped
      • 3 tbsp butter
      • 3 tbsp flour
      • 1/2 tsp salt
      • 2 cups milk
      • 1 1/2 cup shredded cheddar
      • salt and pepper

The potatoes will take about an 1 hour so we will prepare that first.  Preheat the oven to 400 degrees. Using the mandoline (or a knife if you don’t have one), cut the potatoes into thin slices and then chop the onion.  Rub a butter all over the inside of casserole dish and then lay half the potatoes down,  followed by the onions and the rest of the potatoes. Now……melt 3 table spoons of butter on medium heat in a small sauce pan. Whisking constantly, add the flour and salt. Mix that for about 1 minute and it will begin to thicken. Pour in your milk and cheese and continue to whisk for another minute or so.  At this point you will have a gooey delicious mortar to pour all over your potatoes.  Place that dish in the oven and set a timer for 50 minutes.

When that timer reaches about 20 minutes to go, preheat the grill to 300 degrees. Place the ingredients in a small sauce pan and bring to a boil.  Then, mix the water and cornstarch in a small bowl and whisk it into the brown sugar mixture in your sauce pan. Stir until that thickens, maybe 1-2 minutes. Cover and turn off the burner.

Put your pork chops on the grill now and sprinkle with salt and pepper. Cook for about 5-6 minutes and flip them (seasoning again). Your timer will now be reaching about 10 minutes left.  At this point, glaze the pork with the brown sugar mixture liberally.  When there is 5 minutes to go on the potatoes, take the pork off the grill and keep covered with foil to allow the internal temperature to finish cooking the meat.

Timer goes off….you just got served.

Served with green beans and extra goodness.

Average Cost per Person:~$3-4

Lemon Garlic Pork Shoulder

In Pork on October 24, 2009 at 7:22 am

On Friday evening, Dan and I had to go back for another session of soccer referee training.  When we got home we were starving….thank goodness we went to Sam’s Club today.  We picked up 4 pounds of steak (top sirloin),  7 pounds of chicken (boneless breasts), and 7 pounds of pork (assorted chops). STOCKED UP!

This one is a Rob’s Gotta Eat original.

Serving Size: 4 Men

Total Prep/Cook time: 30 min

Ingredients

  • 4 pork shoulders
  • 2 tbsp butter
  • 2 white onions, chopped
  • 2 green peppers, chopped
  • 2 tbsp lemon juice
  • 1 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 2 tbsp sugar
  • 1-2 tsp minced garlic
  • touch of cinnamon
  • salt and pepper to taste

Whisk the ingredients and pour them over the pork. Let marinate for 2+ hours (the longer the better). Now, we have another two pan operation to do here! Get two large pans going on medium heat (5-6). Put down one tablespoon of butter in each pan and swirl it around to coat the pan. Place the veggies in one and the pork in the other.  Salt and pepper the pork and veggies (I also added some garlic salt). Let the pork cook for about 8-9 minutes each side, until you see that color that you like. Around that time, everything should be ready.

Served with green beans.

Average Cost per Person:~$3-4

Maple Chicken and Pork with Mushroom Gravey

In Chicken, Pork on October 17, 2009 at 1:16 am

Harry and David came into town from Tallahassee.  Luckily, I went to Publix today and bought a bunch of meat.  While shopping, I stumbled upon the free sample booth and they had made Rosemary-Maple Pork Tenderloins.  After my last experience with the rosemary, I decided against it and also made some alterations to what they did. I had about 3 pork chops and ~3 pounds of chicken.

Ed, Dan, Joey, and I went to the Good Will today. My haul consisted of a nice new sweater, a pair of shorts, and a tripod.  I don’t know why I bought all this, but I feel good, I feel confidant.  Arms day at gym.

(There are no pictures of it all on a plate, because we were all ravenously hungry.)

Ingredients

  • 2 lbs boneless chicken breasts, pounded and sliced into strips
  • 3 pork chops, sliced into strips
  • 1/2 cup Marsala wine
  • 4 cups beef stock
  • 4 tbsp unsalted butter, sliced thin
  • Maple Syrup
  • 1 white onion, chopped
  • 1 package of baby bella mushrooms, sliced

Two pan ordeal once more. Well, actually…..I chose to cook the pork and chicken in separate pans, you don’t have to. However, it made life easier. (I used a very deep, wok -like pan for this)

Two large pans on medium high heat (7-8). Once they are hot, put about 2 table spoons of canola oil in each, and swirl it around to coat the pan.  Throw the chicken and pork down and let cook for about 4 minutes each side. At which point, take the meat out of the pans and keep it covered in foil.  Dump your mixture into the wok then the onions and mushrooms. While stirring, squeeze in as much maple syrup as you think you can handle. (Hint: taste the mushrooms to see if you like the flavor) Let that go for about 10 minutes to let some of the wine boil off. Now your ready to put all your meat back into the wok. You will want to mix often to ensure that each piece of meat has its fair share of dunkage.  That has to cook for atleast another 10 minutes or so, just cut open a sample piece to figure out when it’s time.  After you take all the meat and veggies out of the wok, cover them with foil to finish cooking, and add little bit more butter. Stir the remaining mushroomy sauce to thicken it a little.  After serving, pour the gravy over everything you like.

Served with green beans.

Average Cost per Person:~$4

Caramel Apple Pork Chops

In Pork on October 15, 2009 at 12:30 am

Sweet and salty always make a good combo in my book.  Even better, I already had the ingredients in stock. (save for the apples, but I live 1 minute from the super market)

Instead of going to either my neighborhood’s or Dan’s gym, we decided to go to South West Rec Center to take advantage of the multitude of machines to better enhance our pectorals.

Ingredients

  • 6 Pork Chops
  • 2 tart apples (granny smiths)
  • 1 white onion
  • 4 tbsp unsalted butter
  • 2 tbsp brown sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Salt and Pepper

Another 2 pan operation here. Get them both going on medium-high (7). Mix the ingredients listed in blue in a small bowl. Chop the onions and apples. Put two table spoons of butter in one pan, let it melt down, then add the onions and apples. After a minute or two, dump in the bowl of goodness and mix around really well. Now that the ‘onions and apples’ pan has been cooking for about 5 minutes, drop your pork in the other pan and sprinkle it with a little salt and pepper. Let those go for about 5 minutes. (remember to stir the apples and onions occasionally.) After that 5 minutes is up, take the onions and apples out of the pan and set them aside, being particular in trying to keep the juices in the pan. Throw another 2 table spoons butter down in what was the ‘onions and apples’ pan, and a bit more of the GOOD STUFFin the same proportions(you probably won’t need as much as the first time around). Now flip your pork over in the other pan, let it cook for about 4 minutes. At which point, bring it to the pan with the GOOD STUFFand swirl it around while it cooks for another 2 minutes or so. Flip it and swirl it around in the pan one more time, until you see that nice golden coat.

Served without drinks.

Average Cost per Person:~$2-3

Blackberry Pork Chops

In Pork on September 23, 2009 at 10:48 pm

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Ingredients:
3/4 lb pork loin chops
ample McCormick Montreal spice rub
1/4 cup blackberry preservetives
1tbs soy souce
1tsp lemon juice

Basically just combined the last 3 ingredients listed in a sauce pan and brought that to a boil. Covered and set to warm.
Spice rubbed the pork with the aforementioned and coated lightly with olive oil. Let marinate for an hour then grilled on medium heat for 4 minutes each side.
This fruit preservative sauce can be made with just about anything and goes on just about everything. Look for more.

Meal cost: ~$5

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