Turkey French Dip (Slow Cooker)

Oh my heavens to Betsy.  Move over beef... 
(well, not that far over, we still love you).

But Geez Louise - kind of falling for your best friend - TURKEY. 

Made in a slow cooker, tender slices of turkey on a crispy, grilled baguette, drenched in the most flavorful Au Jus you ever laid your lips on,  then topped with a spoonful of tart, fresh cranberry sauce, and you've got the perfect fall sandwich.

The turkey is so moist and tender, plus the amazing aroma just screams "You got in goin' on girl...".  But, the real hero is the au jus - you can't get this from a packet, or from a can of chicken broth.  This comes from slow cooking savory mouth-watering flavors together for hours.  

It's seriously sandwich foreplay.  

The homemade cranberry sauce is so vibrant and the perfect compliment.  I wouldn't put it right on the sandwich or you'll have a soggy mess that will closely resemble eating ribs at a 5-Star restaurant in your prom dress.  

Don't use loser baguettes.  Not those fake puffy ones that are too airy and light, but more of a chewy texture one, crispy outside that can hold up to enthusiastic sloshing in the Au Jus.

So here's how you eat it:  

1: Dip sandwich in Au Jus  

2: Dab on a spoonful of cranberry sauce. A little dab won't do ya here.  You'll need a bigger type dab. 

3: Eat it and moan like you mean it.

Turkey French Dip (Slow Cooker)

1 6 1/2  or 7 pound turkey breast

2 onions

 2 cups celery tops and root (more flavor than the stalks, but great way to use up the unusable)

1/4 cup butter (margarine is illegal in this house)

1 t. dried sage (I've used thyme and it equally amazing)

1 t. dried rosemary

1/2 t. salt

2 cups chicken broth
3 T Worcestershire 

Chunk up the onions and celery and place in the bottom of a slow cooker.  Mix together the softened butter, sage, salt and rosemary.  Gently lift up the skin, grab a small handful of the butter mixture and slide it underneath. Do both sides, and after patting the top with a paper towel, smear the rest on the top.  Add to slow cooker. 

Add the chicken broth and Worcestershire, cover and cook on high for 6 -7 hours.  Before assembling, remove breast, let sit covered with foil for about 10 minutes.

To assemble, butter sliced baguettes and grill on medium heat until golden and crispy.  Strain the veggies out of the remaining juices.  Slice turkey (my Black Friday 5$ electric knife worked great), run through the juices and lay on grilled baguette.  Serve cranberry sauce on the side. 

Cranberry Sauce

1 bag fresh cranberries

1 cup sugar 

1 cup water

Bring water and sugar to a boil over medium heat, add cranberries and simmer until most of the cranberries pop.  Cool to room temp.  Mixture thickens as it cools. 

Now count your blessings because that's what you do when you eat turkey - name them one by one.


Posted by: Rona 

Pork Green Chile

It's October!  

That means it's Pots-o-Stuff month.

Tell you what - there's not many pots of stuff that have more flavor than 

Pork Green Chili

Start by browning chunks of pork.  You can skip this step, but I wouldn't - browning adds so much flavor.

Everyone's thrown into the pot.

Just like a middle school dance, it's all awkward and weird at first. 

But then they mix and mingle and soon realize how much they complete each other. 

A beautiful thing happens.

See??

It's like good chemistry in a pot.

It smells muy bueno as at simmers.

And now... your options of how to serve it are endless.

Here we have 

Huevos Rancheros

Huevos Rancheros

1. Two corn tortillas warmed up

2. Two poached eggs - don't forget to salt & pepper them (or scrambled)

3. Smother on the Pork Green Chile

4. Grated cheese (I had cheddar and some yummy Mexican cheese that my sweet Mexican friend brought me)

5.  Top with sour cream, tomatoes, cilantro (or leave well enough alone here)

The great thing about Pork Green Chile is it's so versatile.  The pork gets soooo tender as it simmers in the savory base.

 As much as I love tomatillos, I'm kind of a purist when it comes to green chile - which is why I don't them or tomatoes either.  

But feel free to add some if you want that tart flavor. 

Since this makes a big pot, switch it up the next night and have it over cheese enchiladas. 

Or turn it into a stew by adding a can or two of diced tomatoes.  Serve with some yummy cornbread. 

 Pork Green Chile

*2 - 2 1/2 pound pork, cubed

1/3 cup flour

little bit of oil for browning

2 diced onions

4 cans diced green chilis (I used pepper pucks here  http://flannerykitchen.blogspot.com/2013/08/pepper-pucks.html)

1 diced jalapeno

6 cups chicken broth

2 t. garlic powder

2 t. cumin

1/4 cup cornstarch mixed in 1/2 cup water (optional - if you want a thicker chile)

Put the pork and the flour in a ziploc baggie.  Add salt and pepper.  Coat well.  Heat a heavy pot or skillet to medium high and add enough oil to coat the bottom.  Add pork - half at a time to pan.  Let sear, turn over and brown other side.  

Add pork to slow cooker along with broth, onion, green chilies, garlic powder, jalapeno and cumin.  Cook on high for 5 hours.  Then add the cornstarch water mixture to thicken if desired.  Let cook another 1/2 hour.

You can avoid the slow cooker all together and simmer gently for about an hour, then add cornstarch mixture at the end.

*I used pork loin just because I had some in the freezer, but pork butt would be amazing and much cheaper.  I'd slow roast that instead of browning it, shred into big chunks, and then add it to the slow cooker after a couple hours.

Feliz Navidad! 

(my Spanish is limited)

Posted by: Rona

Deviled Bacon

Deviled Bacon... It's wickedly delicious.  

I just love baking bacon.  

So much better than scrubbing grease droplets off of everything within a 10 foot radius of your stove, including yourself.

The only disadvantage is your first pan of next week's cookies may taste a little um... smoky.

I think my pans are due for a Pinterest shine up of some sorts.

It works really well to give the bacon a headstart in the oven, it helps ensure a crispy outcome.  

This would be important.

Bubble gum bacon is not good... not good at all.

So here's a slice taking a dip through the egg mixture.  Coat it well so the crumbs stick, but gently shake off the excess.

 Fine crumbs work great (I've even used crushed saltines) but Panko, oh Panko I love you.... Panko crumbs make everything so crispy and good. 

What we have here folks is smoky crispy bacon, dipped in flavor and topped with another layer of crispy.  

You can do that vinegar/cayenne cleanse tomorrow.

And the next day.
Possibly another.

And yes, I did put down the tongs and patted the crumbs on the bacon with my hands. 

 Back to the pan for the swing shift in the oven.

Bonus: You know when you're done frying up a pound of bacon and by the time you're done, there's nothing left but a little ol' handful? - say nothing of the pieces you snatched?   

Well, with this recipe, there's very little shrinkage here, it goes a lot further. Extra credit.

Deviled Bacon

12 thick slices of bacon
1 large egg
1 T water
1 t. Dijon mustard
1 t. Worcestercestercestershire sauce
1  1/2 cups dry bread crumbs (I used Panko and it will take more like 2 cups)

Preheat oven to 400 degrees. Place bacon slices on a baking sheet with a rim.  Bake for 10 minutes. Remove from oven, drain off fat and cool just slightly enough to handle.  

In a shallow bowl, combine eggs, water, mustard, and Worcestershire sauce.  Mix well.  Place crumbs in a shallow bowl or pie tin.  Remove bacon from baking sheet and coat each piece with egg mixture, shake off excess lightly, then dip in crumbs.  Press crumbs on if needed.  

Return to baking sheet and bake until crispy - about 15-20 more minutes.  Gently lift off with a spatula. Drain on a paper towel. 

Moment of silence.

Bacon. 

You Devil You.

Roasted Pork Tenderloin with Cherry Chutney

Oh pork tenderloin... 

you are so tender and lovable.

But let's face it, a tad bit boring on your own.

Enter Cherry Chutney...

...a match made in heaven.

Roasted Pork Tenderloin with Cherry Chutney

So perfect together.  

A marriage of flavors that will knock your socks off.  

Assuming you have socks on, of course. 

This recipe is just like the perfect marriage...

you have two completely different people

 that have enough in common (such as they both have onion) to blend well, 

and are good alone, 

but together they bring out the best in each other.

Go ahead and grab a tissue. 

Roasted Pork Tenderloin

1 1/2 lb. pork tenderloin (Note:  Not the same as pork loin, which is also good, but you're after the most tender cut here, which is the TENDERLOIN)

Pat dry with paper towels, and season well with salt, pepper, onion powder, and paprika.  I mixed the seasonings together and then patted on, gave it a good Swedish massage. 

Tip:  If you want perfectly round medallions, tie that bad boy up with some baker's twine.  I did not.  Hence the oval shape of these slices.  

Place in a roasting pan.  Roast uncovered at 375 degrees for about 20 minutes, then turn up the heat to 425 degrees and roast for another 10-15 minutes.  If you're nervous, test with a meat thermometer.  But honestly, it's hard to screw up this. Nowadays, it's good to have pink pork.  I won't lie, I'm still a little hexed by that modern notion.  I do mine a super pale pink so it's still juicy, but doesn't leave you explaining to others that's it's really safe and tasty to eat. 

Remove from oven, cover with foil and let rest for 10 minutes.  Slice thinly, plate up and top with Cherry Chutney. 

Cherry Chutney 
 I realize this recipe seems like you're haphazardly cleaning out the spice cupboard, but trust me... it is enchantingly delicious. Plus you know you want to say Chutney.

Starts off looking like a disaster...

But as it simmers away, the smell of this spicy Chutney is mysteriously enticing.  

It took me to a medieval castle with candles flickering, a big rustic wooden table piled with fruit and crusty bread, and roasted turkey legs being ravished by hairy woodsmen that probably smelled like sweat and leather.

OK, back to reality.  Here's how to make it:

Cherry Chutney
2 cups dried tart cherries 
1 1/2 cups brown sugar
2 T. dried minced onion
2 cups water
3/4 cup red wine vinegar (Although any milder vinegar would work)
1/4 cup raspberry balsamic vinegar (If you don't have this, just use all red wine vinegar)
1 T minced fresh ginger (can I get a 'hell ya' for those tubes of fresh minced herbs)
1/2 t. cumin (just trust me)
1/2 t. ground cinnamon
4 whole cloves
grated rind from one lemon
1 shake of red pepper flakes

Combine all ingredients in a large saucepan, and bring to a boil. Reduce heat to medium and cook, uncovered, until thick (about 45 minutes to an hour), stirring occasionally.  If you can find them, discard the cloves.  Serve warm or at room temperature.  

Note:  Leftover chutney can be stored in an airtight container in the fridge for up to 2 weeks.


Posted by: Rona

Grilled Flank Steak

We all know the beauty of a great grilled ribeye or a juicy cheeseburger, but I'm here to to say...

Flank is dank.

It's fun to work with, much cheaper than a nicer cut, and really flavorful.  With a good marinade, a hot grill, and a little love, flank steak can be amazing. 

Oh my. 

Here's my cuter-than-anything grandson and his daddy soaking up the juices with bread.  That's the gold right there.

Don't hate me because you want this.

You can grill on either propane or charcoal. My fave is when we soak Mesquite, Hickory, Cherry or Apple wood chips and use charcoal.  Any wood that bears a nut or a fruit works. They all take on a little different flavor but it is unmatched!  Takes a little more time and love but it will send you into glorious dimension upon first bite. But, if you don't want to deal with that, a regular propane grill will be quite delightful as well.

Seriously, no one could stay out of this.

Flank Steak Marinade
1/2 can Diet Coke
1 T onion powder
1 T thyme leaves
1 t. garlic powder
2 T vinegar
1/2 cup oil
1/3 cup soy sauce
2 t. Dijon mustard

Pour over flank steak and marinate for 24 hours - or at least 8. Every now and then, take it out of the fridge and stab the dickens out of it with a couple of forks, flip over and do it again.  Between the marinade and taking out your aggressions, this will be melt in your mouth tender.

Cook on a hot grill until desired doneness.  Let sit for 10 minutes, covered in foil to reabsorb the juices.  Then slice thinly against the grain (all your hard work will be for naught if you don't slice against the grain).

Goes with anything.  Or nothing. 

Posted by: Rona