Posts Tagged ‘Cumin’

On the weekends, I am all about easy in the kitchen! And, after having worked all day in the garden, I wanted to do something that I could let slow cook to really take it easy on myself. So I pulled some baby back ribs out of the freezer the day before and took out the crock pot in the morning. Plan on 10 hours on low heat, and do not remove the lid until the meat is done!

Baby back pork ribs
Chipotle sauce
Garlic Powder
Salt and Pepper

Spray the crock pot with a non-stick cooking spray. Place the ribs on foil and rub with the chipotle sauce. Then sprinkle with the remaining ingredients.

Ribs with sauce and herbs

After 10 hours in the crock pot, remove them to a cutting board and cover with foil. Let them sit for about 10 minutes. Then separate the ribs into two ribs.

Ribs are done

Serve this with my broccoli cole slaw. Click below for that recipe:

Broccoli Slaw

Don’t forget a really good beer or have a glass of Barbera!

Read Full Post »

I was given a single pork loin, and I had to come up with what to do with it. And, I was thinking about a raspberry pear jam from my neighbor Kathy…What could I do with both of these items given to me to make a luscious dinner?

I went on a quick trip up to Boa Vista Orchards in search of pears. The season of these being available from the farm was over. But I did spy some Granny Smith apples, so I grabbed one of those.  Then nearby I saw really good looking oranges, so I grabbed one of those too! Then I found the treasure of the day:  fresh asparagus!

So what can I do with these ingredients?  Here is what I put together:

1 single pork loin
1 russet potato, peeled and cut into small chunks
1 Granny Smith apple, peeled, cored and cut into small chunks
Zest from one orange
2 shakes of Saigon cinnamon
4 twists of fresh ground salt and pepper
1 1/2 tsp extra virgin olive oil
1 dash of cumin

1/2 cup of raspberry pear jam
1 cup of Chardonnay (You can substitute Merlot for the Chardonnay, but the Chard was really, really good!)

Take the pork loin out of the refrigerator to warm up. Take the next 7 ingredients and combine them. In a greased baking pan, add the potato and apple mixture.

Apples and potatoes

Bake at 350 degrees for 30 minutes. While this is cooking, take the raspberry pear jam and add this to a saucepan and blend with the Chardonnay. Heat on medium high, and bring to a boil.

Jam and wine sauce

Reduce the heat to medium low, and stir every five minutes, until the mixture is reduced by half. Remove from the heat, and strain the seeds from the mixture into a bowl. Be sure to push on the solids with the backside of a spoon. Rinse the pot and return the mixture to the pot.

About this time the timer should be going off on the potato apple mixture. Remove this from the oven, stir the potatoes and apples, and then split the mixture so that they are split in half with a trough in the middle. In the open area, lay in the pork loin.

Pork loin added to the apples and potatoes

Even the potatoes and apples around the loin, and then with a paint brush, baste the loin with the raspberry pear chardonnay sauce. Just a bit, because the rest will be used for a drizzle over each serving! Put this back in the oven and cook for 35 to 40 minutes, or until a thermometer reads 135 degrees. While it is baking I got the fresh asparagus ready.

Asparagus is ready to go

At the 25 minute mark I basted the meat again with some of the jam sauce, and again at the 30 minute mark. When the pork is done, remove the pan from the oven.

Right out of the oven

Transfer the pork to a cutting board and cover. Stir up the apples and potatoes and cover. Get the asparagus going. Let the meat sit for 10 minutes. Reheat the wine and jam sauce. Slice up the meat,

Slice the meat

and serve it up with the apples, potatoes and asparagus. Drizzle the jam sauce over the meat

Dinner is served!

and dinner is served!  This dish was incredible blend of flavors and it was so yummy that we ate the whole thing!  This recipe is a keeper, and Kathy, I will need more of your terrific jam!

Read Full Post »

I love a good Spanish rice. I tried the boxed varieties and do not care for any of them. So, after a number of attempts in my kitchen I came up with the following recipe…

This recipe is for two servings.

1 cup of water
5 heaping spoonfuls of really good fresh salsa
Dash of cumin
1/2 cup of long grain rice

Salsa, cumin and water

Bring to a boil

Add the rice and stir to combine

Cover and turn the heat to low. Cook for 18 minutes. Do not remove the cover while cooking! When the timer goes off, stir the rice up and serve!

Rice is ready!

Read Full Post »