Cider Braised Cumberland Sausage with Caramelized Apples

Cider Braised Cumberland Sausage with Caramelized Apples

Ingredients:

2 Tbs. olive oil

2 lb. Cumberland Sausages, or Pork Bangers

2 Tbs. all-purpose flour

1 Cup Hard Cider

1/4 cup dried Sultanas, or Golden Raisins

3 Tbs. chopped fresh thyme

Salt and freshly ground pepper, to taste

2 tablespoons (1/4 stick) unsalted butter

1 Tbs. white sugar

1 Each Golden Delicious apple, peeled, cored, cut into slices

Steps:

Brown Sausages in large skillet with 2 Tbs. of oil, and reserve. While pan is still hot melt butter over medium heat; sprinkle sugar over. Stir until sugar begins to melt, about 1 minute. Add apples. Sauté until apples are brown and tender and juices form. Flour and cook until the consistency of wet sand. Add hard cider, currants and thyme. Return the sausages to the pot. Cover, reduce the heat to medium-low and cook until the flavors are blended, about 10 minutes. Uncover and simmer until the sauce is slightly reduced, about 5 minutes. Adjust seasoning with salt and pepper.

Divide the sausages and sauce among warmed plates and serve immediately with mashed potatoes alongside. Serves 4 to 6.

Smoked Pork Shoulder with Watermelon Barbecue Sauce

Smoked Pork

When I opened the refrigerator this morning I found myself staring at the most beautiful wedge of watermelon. The fact I had a few minutes while waiting for the coffee to finish brewing allowed my mind to start thinking of ways to use that thing up.....It's going to be a hot day, and that means it's the perfect weather for barbecue! Yeah so it's 7 AM, but that means I get a head start on the neighborhood....


Here's the recipe for the sauce, and just throw some on that Pork Shoulder that's been in the smoker at 250° F. for a couple hours, glaze, and let it be until it pulls apart....It should be ready by lunchtime!

That leaves just enough time to make a little coleslaw, and potato salad while you're working on that pot of coffee! Have a great day everyone!!!!

Raw Pork waiting to go into the Smoker

Watermelon Barbecue Sauce

 

1 Cup puréed Watermelon Rind( Green Skin Removed, Just the White Part is used in this recipe)

1 Cup Dark Brown Sugar

2 Tablespoons Kosher Salt

1/4 Cup Paprika

1 Tablespoon Basil, Chopped
1 Tablespoon Oregano
1 Tablespoon Thyme
1 Tablespoon Onion, Minced
1 Teaspoon Worcestershire Sauce
1 Teaspoon Lemon Pepper
1/2 Teaspoon Garlic, Minced
1/2 Teaspoon Ground Allspice
1/2 Teaspoon Ground Cinnamon
1/4 Cup Molasses
1/2 cup Southern Comfort
1 cup Ketchup
1/4 Cup Red Wine Vinegar
1 Cup Apple Juice
3/4 Teaspoon crushed Red Pepper Flakes
1/4 Teaspoon Ground Black Pepper



1.Peel Watermelon, keeping the part of the watermelon that is white. Save the red part for eating later....

2.Put the rind into a food processor and pulse for about only 30 seconds. Strain the liquid from the pulp, and reserve pulp.

3.Combine the pulp with remaining ingredients in a medium size saucepan over medium- high heat.

4.Bring to a boil, then reduce heat and simmer, covered, for about 1/2 hour or until it is as thickened

Maple Glazed Pork Tenderloin

Pork Tenderloin
2 cups Pure Maple Syrup


1 cup Apple Cider Vinegar

2 tablespoons Honey

2 tablespoons Brown Sugar

1 teaspoon Crushed Red Pepper

1 teaspoon Pickled Ginger, Chopped

2 clove Garlic, Minced

1/4 teaspoon Kosher Salt

Black Pepper to taste

2 Pork Tenderloins





1. Whisk together the maple syrup, cider vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined in a non-reactive bowl.

2. Reserve 3/4 Cup of Marinade to be used as a glaze during cooking.

3. Place pork into marinade that is in the non-reactive bowl, cover with plastic film, and allow to marinate in the refrigerator overnight.

4. Remove from refrigerator 30 minutes prior to grilling, and allow to come to room temperature.

5. Preheat an outdoor grill for medium heat, and lightly oil grate.

6. Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade.

7. Cook on preheated grill until the Pork reaches the desired degree of doneness.

8. Baste occasionally with the 1 cup of reserved marinade.

Roasted Pork Lo Mein

I have been known to sit down for Asian food on a pretty regular basis. I’m not talking Sushi over cocktails, but a roll your sleeves up, and put a hurt on the Dim Sum Trolley kind of sit down for Asian Cuisine. I have always had my favorites, and here's one of them!


Pork Lo Mein

½ Cup Sliced Shitake Mushrooms
½ Cup Chopped Napa Cabbage
½ Cup Bok Choy, Chopped
1 1/2 pounds lean Pork Loin, Sliced into Strips
¼ Cup Scallions, Chopped
1/2 cup Julienned Carrots
1/2 Cup Julienned Yellow Onion
1 Pound Fresh Lo Mein Noodles
1 Tbsp. sesame oil
3 Tbsp. vegetable oil
1 Clove Garlic, Minced
½ Teaspoon fresh Ginger, Minced
2 cups fresh Bean Sprouts, soaked in water and drained
3 Tbsp. sherry
1 Tbsp. oyster sauce
2 Tbsp. soy sauce

Directions:
Purchase Lo Mein, or Udon noodles from your local Asian Market…
Cook the noodles, drain, rinse in cold water, drain again, and toss with the sesame oil. Set aside.

Heat the vegetable oil in a wok or skillet. Stir fry the pork about 5 minutes until browned, then add onions, and carrots. Sauté until just starting to soften, and add the mushrooms. Stir-fry for 1 minute longer. Add the garlic, ginger, scallions, bean sprouts, sherry, soy and oyster sauces. Add Noodles, Mix and stir-fry an additional 4 minutes.

Maple Glazed Pork Tenderloin with Asian Pear & Crystallized Ginger Confit

Pork Tenderloin2 Each Pork Tenderloin, Silver skin Removed*
1 Cup Apple Juice
1 Teaspoon ExtraVirgin Olive Oil
4 Ounces Apple wood Smoked Maple Pepper Bacon, Chopped
3 Each Ripe Asian Pears. Peeled, Cored, and diced
4 Ounces Vidalia Onion, Julienned
2 Tablespoons Granulated Sugar
½ Ounce Crystalized Ginger, Julienned
1 Tablespoon cilantro, Chopped
½ Teaspoon Chives, Chopped
Juice of ½ Lemon
2 Tablespoons Maple Syrup
1 Teaspoon Apple Cider Vinegar
1 Clove Garlic, Sliced
Salt & Pepper To Taste

1).Mix ¾ Cup of Apple Juice, Cider Vinegar, 2 Ounces of Onion, Garlic, and Olive oil in a small glass bowl. Add Pork Tenderloin to Marinade and chill in the refrigerator overnight.
2). Preheat Smoker, or Grill to be used. Heat oven to 325 Degrees
3). Cook Bacon in a heavy ovenproof saucepan until Just turning crisp. Add Onions, and continue cooking until onions wilt. Add Pears, sugar, Lemon juice, Ginger, and Stir Gently so as not to break the pears. Cover with a lid, and place into heated oven for 20 Minutes , stiring a couple times in the cooking process. Remove from oven, and reserve for service.
4). Mix remaining ¼ Cup of Apple Juice with Maple Syrup. Reserve
5). Cook Pork Tenderloin until it reaches an internal temperature of 125 degrees. Begin basting with Juice, and Syrup mixture, turning over flames between applications. When all glaze has been applied, and the Pork has reached the desired Internal Temperature( I like mine around 140) remove from heat, and allow to rest 10 minutes.
6). After the pork has rested the full time period slice, and arrange on a serving platter. Cilantro with Confit, and Spoon generously over Pork. Sprinkle with Chopped Chives, and Serve.

*This is a wonderful dish for those that like smoked meats. Should you find yourself without a smoker you can simple throw some soaked Cherry wood chips onto your burning Charcoal. If smoker will be used; eat to 325 Degrees and Smoke Tenderloin for approximately 20 Minutes prior to the application of the glaze.