Deep in the Sauce
It's about sauce, food, & everything else.
Rekindle the Fire: Brown Sugar Pear Oatmeal Stuffed Chops PDF Print E-mail
Written by Tom   

Stuffing. I LOVE STUFFING. Unfortunately, it contains bread, normally. That means that for right now, it is off limits for dinner as my family is still trying to stick with gluten free dinners. However, when I saw the awesome meatloaf that Paul made ( and the list of ingredients that went into it, I got an idea for stuffing. OATMEAL!

That's when I decided to make Brown Sugar-Pear-Oatmeal-Stuffed-Thick Cut-Boneless-Pork Chops.

I started by mixing up a fruit cup worth of diced pears with 3 Tbs Brown Sugar and about 1/3 cup of Steel Cut Oats. The reason I wanted to use thick cut pork chops was because it allowed for an easier pocket to be cut into the meat and I went with boneless so I could sit them on their side and have them work like a pork bowl to cook the stuffing in. I stuffed the mixture into the chops as much as would fit with a little extra sticking out. I then rubbed them down with some Pig Pollen. They then went on to the weber to cook indirectly for about 35 minutes.

All that was left was to try them.

My first impression. Needs more brown sugar. Overall, the oatmeal had cooked perfectly. The chop stayed nice and moist. The pear and sugar combo went well with the meat but, I wanted more of that flavor and less of the oatmeal. It wasn't that the oatmeal was bad or off putting but, it did come of rather bland. Good thing I know the trick to make everything better, Cranberry BBQ Sauce.

That did the trick! It went from "meh" to "Hell yeah!". I still like this concept though and plan to play with it more in the future.

Thanks for looking!

Rekindle the Fire: Scotch Breakfast Loaf PDF Print E-mail
Written by Tom   

Yep, this post is late, as is the trend for me. The cook occurred on time but, finding time to post was a different story. Paul at NoExcuses made up some killer looking red beans and rice. This ended up working out pretty good for me. Recently, me and my wife have been trying to cut back on wheat products. That means we've been eating alot of rice, grains, beans, and potatoes for sides or starches. This being said, I obviously opted for the Brown Rice ingredient.

Since I do some of my best work in breakfast, I decided to go with a Scotch Breakfast Loaf and a creamy of mushroom brown rice risotto.

First the loaf: 2 lbs. Ground Pork, 4 Strips of Bacon (cooked), 6 Eggs, and some shredded cheese were the main components. The sausage was mixed with 1/2 cup bread crumbs, 1 Tbs Cow Pow, 1 egg, and 1/4 cup Cranberry BBQ Sauce.

The bacon was chopped up. Then it was time to build the loaf. Half the sausage mixture went into the loaf pan and was pressed out flat. Then came 1/4 cup of shredded cheese, 6 hard boiled eggs, and the bacon.

Top it off with the rest of the sausage mixture, top it with some Pig Pollen, and onto the grill it went to cook indirectly.

Unfortunately, a snow storm really kicked up and caused the grill to get rocket hot and I was forced to pull the loaf off early and finish it off the rest of the way in the oven. As you can tell, because it cooked too fast, the sausage pulled away in some places on the top.

For the risotto, it was cooked following the standard directions for the rice and then Cream of Mushroom was added along with milk to obtain the right consistancy halfway through the cook process. It turned out spectacular.

All that was left was to plate it all up!

This is good but, eggs are always better with hot sauce. I used Napalm to give it the right kick.

OMFG! This was ridiculously fantastic! Even my wife raved about how awesome it was. The risotto blend almost added a "Biscuits and gravy" like flavor to the whole mix. It all paired so well that I had it for breakfast the next day.

I haven't had the chance to experiment with something like this in awhile and I was absolutley please with it.

Thanks for looking!

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