Recipes

 

My Grandmother, who we fondly referred to as Mimi, took great pride in every meal she prepared.  She shared this love of cooking with me and we spent countless hours cooking in her kitchen.  Growing up in Louisiana, Pork was a main stay in our diet.  My grandparents grew most of their vegetables and slaughtered much of their meat.  Many times this was a family event in which we all participated.  My favorite was a Cochon de lait (Cajun Pig Roast).  It was not until I was an adult that I really appreciated these precious experiences.  This page is dedicated to my Mimi and Pop’s and contains some of her recipes.

************************************************************************************************************************

Oven Baked Pork Shoulder

1 pork shoulder or pork butt roast
1/4 c. liquid smoke
Salt and pepper
1 medium sliced onion (vidalia if available)
1/2 cup green pepper (or whatever sweet pepper that is available)
1/2 cup of fresh hot peppers (whatever is locally available)
1/4 c. liquid smoke

Season roast with liquid smoke, salt, and pepper. Wrap well in foil. Bake 6 hours at 275 degrees.Cool roast, strip meat off bones (if not deboned), remove fat. Place in baking dish and add salt and pepper, onions, peppers and liquid smoke. Bake 1 hour at 300 degrees.

*************************************************************************************************************************

MIMI’s CROCK POT SHOULDER/ BUTT

1 3.5 lb Pork Shoulder/Butt

Salt and Pepper

1 Tablespoon Cumin

1 Clove Fresh Garlic

3 Table spoons Tony’s Chachere’s Seasoning

1/2 cup chopped Onions

1 cup Organic Chicken Broth

Rub the meat with salt and pepper and sear in skillet.  Remove from heat and cool.  Then rub with Cumin, fresh garlic and Tony’s Chachere’s seasoning.  Place in Crock Pot and add onions and chicken stock.  Place on low for about 10 hours.  Remove carefully and place in oven under broiler for several minutes .

Separate the fat from the juices in the crock pot and place juices in a sauce pan and reduce on medium high heat.  Serve meat with reduction drizzled on top.

******************************************************************************************************************

Cajun Spaghetti

1 lb Pasture Raised Ground Pork

1lb Grassfed Beef

4 cloves Garlic

4 Teaspoons Tony Chachere’s

1 pinch Celery Salt

2 tablespoons Italian Seasoning

1 can Original or Hot Rotel Tomatoes

4 Jars of your favorite Tomato Sauce ( Bertoli’s with Burgandy Wine Sauce)

1 Cup Sliced Mushrooms ( Optional)

2 boxes whole wheat noodles

Brown the Ground Beef and Ground Pork, drain any fat.  The key to any good spaghetti sauce is to season the meat.  At this point add the garlic and saute, celery salt, Tony’s and Italian seasoning.  Stir while mixture cooks.  Add the Rotel tomatoes and turn heat to medium high.  Cook til all liquid has been reduced.  Then add the sauce stir and let simmer for 20-30 minutes.  Add mushrooms cook 5 additional minutes.  Cook noodles and serve.

***********************************************************************************************************************

Blue Cheese Stuffed Pork Chops

  • 3 or 4 1-inch-thick pork rib chops or boneless pork loin chops
  • 3 tablespoons butter
  • 1 1/2 cups small cubes of French bread
  • 1 cup chopped mushrooms
  • 2 tablespoons minced onion
  • 1/2 teaspoon dried rosemary, finely crumbled
  • 1/2 cup crumbled blue cheese (about 2 ounces)

Preheat oven to 350°F. Cut each pork chop horizontally in half to bone (or almost through if using boneless chops), making pocket for stuffing.

Melt 1 tablespoon butter in heavy medium skillet over medium heat. Add bread and sauté until golden, about 10 minutes. Transfer to medium bowl. Melt 1 tablespoon butter in same skillet. Add mushrooms, onion and rosemary and sauté until onion is soft, about 5 minutes. Add to bread. Refrigerate until mixture is completely cool, about 15 minutes.

Mix Blue Cheese into bread mixture; season with salt and pepper. Insert stuffing into pockets in pork, dividing equally. Skewer pockets closed with toothpicks if necessary. Sprinkle pork with salt and pepper.

Melt remaining 1 tablespoon butter in heavy large ovenproof skillet over high heat. Add pork to skillet; sauté until brown, about 2 minutes per side. Place skillet in oven. Bake pork until cooked through, about 25 minutes.

***************************************************************************************************

Lapin a La Cocotte (Fancy name for French Rabbit Stew)

Here is what you will need:

1 (2 1/2 lb) rabbit, quartered
3 slices bacon
1 1/2 cups sliced onions
2 garlic cloves, minced

2 large carrots sliced

1 rib of celery chopped
3 tablespoons flour
1 cup broth
1/4 cup red wine
1 teaspoon dried thyme
2 teaspoons dried parsley
2 bay leaves
salt and pepper

Directions:
In a large black iron or heavy skillet or medium-sized Dutch oven, cook bacon; remove bacon once it is done and save the drippings.
In the bacon drippings, cook the onion, celery, carrots and garlic until transparent or soft.
Next add the rabbit pieces and saute over a medium heat until the rabbit is golden brown color.
Sprinkle on the flour and continue to brown rabbit for another 5 minutes and then add the broth, red wine, thyme, parsley and bay leaves.
Cover and simmer over low heat for about an hour, adding more broth if necessary. Salt and pepper to taste  Serve with mashed potatoes, rice or egg noodles.

********************************************************************************************************

Grilled Rosemary & Garlic Rabbit

1 (2.5 lb) fryer rabbit
1/4 cup olive oil
4 garlic cloves
2 sprigs rosemary

Directions:

Cut the rabbit in 8 pieces; the legs, 2 pieces from the loin, and 2 from the ribs.
Place them in a bowl or Ziploc bag, and add oil.
Mince the garlic and chop the rosemary; add the rabbit, mix to coat well.
Season with salt and pepper.
Allow to marinate for at least 2 hrs, or overnight.
Prepare to grill.
Grill over low to medium heat for 8-10 min per side.

Leave a Reply

Your email address will not be published. Required fields are marked *

*


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>