Memorial Day was kind of a bust as far as the weather went, wasn’t it? Too bad. Too chilly and damp to have any fun at the lake on Monday, although my girls are crazy and decided it wasn’t too cold to go tubing both Saturday and Sunday. The husband was happy to pull them around (he’s also crazy). They had the entire lake to themselves because no one else had the desire to die from hypothermia over summer’s first holiday weekend. Good grief. With goose bumps, blue lips and chattering teeth, they asked for hot chocolate afterward (uh, hello – who keeps such an ingredient at a summer cottage?) but had to settle for hot showers instead. At least they have a story to tell.
If your family is a fan of both ribs and Asian flavors, here’s the perfect slow cooker meal idea for you and yours — keep this one in your back pocket for Sundays when pork ribs will be on sale for a ridiculously low price during the Seven Days, Seven Ways to Save Sale. Stop in to the Store early enough in the day that you can set up all of these ingredients in your slow cooker. Then walk away from your kitchen and revel in the fact that your house is going to smell amazing all day long, and dinner will be ready when you want it with hardly any fuss, and very little expense. Enjoy this one; we sure did.
I totally get why some people I know are obsessed with their slow cookers. And just like how I was late to the Pinterest party, I’ve finally figured out what slow cooker love is all about. I’m on board. I’m with it. I’m mad about the thing, to tell you the truth.
I spontaneously picked up a pork shoulder last Friday, not really knowing what I was going to do with it. But there it was, sitting in the case and somehow it found its way into my cart. It happens. I brought it home and did a little bit of research – I knew I wanted something different than my same old pork carnita standby because honestly, I think the whole DamFam is suffering from taco overload. Again, it happens. My fault completely, too. I decided on Asian flavors, and hit it out of the park with this meal.
This is what we’ll be having for dinner when pork tenderloin is on sale this week. It’s awesome, and we all love it, and I haven’t made it in a long, long time. Yeah, it has mushrooms in it and most kids (including mine) don’t like them. I’ve learned to leave them off of their plates completely. From experience, I’ve learned that three punks would either scoot all of the mushrooms off to the side (fine) or worse, transfer each mushroom one by one to either my or their dad’s plate (not fine). I’d struggle to keep my temper and composure as mushrooms and sauce drop, drip and splatter off of forks and onto the table … tell me this has happened at your house, too? Avoid dinner time stress. Save the ‘shrooms for yourself.
The weirdest thing just happened at my house. In the kitchen. If you’ve been here a while, you know that No Thank You Boy (one’a my kids), has a long history with not enjoying my cooking. As I write this, I have a wok filled with Cashew Sweet and Sour Pork sitting behind me on my cooktop. I turned around a few minutes ago and totally busted NTYB eating huge forkfulls of the stuff right out of the wok. Not just little wimpy nibbles either. I mean, like, stuffing his face. As you can imagine, I nearly fell over in a state of complete and utter disbelief. So picky eaters out there, this one just might be for you. : )
The husband and I went to dinner at another couple’s house this past Friday night. We had brats on the grill and they were fabulous – my first brat of the season in fact, yum. Our hostess (we’ll call her ‘A.G.’) mentioned grilling anything more complicated than basic burgers and brats (like ribs, for instance) sends her into a total tiz. She said she has never and would never attempt ribs because she is convinced she would wreck them and not do it right and spend a lot of money on an inedible disaster. Well that’s a bunch of hooey, said I. Total and complete baloney. I’ve got the perfect recipe for foolproof ribs, and here you have it. Anyone can make them …. anyone!
I’m pretty sure these are the best pork chops I’ve ever made. No, they’re not bikini friendly. And yes, they will require an extra three hours or so on the treadmill, if you care about your waistline getting to jiggly and that sort of thing. I took the hit. It was worth it.
I don’t really have much else to say about these chops, but I do have one helpful little tip I’ll offer (which I gleaned from watching many hours of Food Network and did not invent on my own): when it comes to breading food — any food — work with one hand. This way you always have one clean hand available to adjust the heat on your stove, or brush your bangs out of your eyes, or return a text from your smallest child who has messaged you from upstairs to ask you what’s for dinner.
I decided that today, since I was so courageous as to venture out to the meat sale during last week’s blizzard, I would make a dent in my frozen stash of carnivorous finds. Pork tenderloin is usually a hit around here, as is most any Asian-style dish. Here’s the perfect blend of both.
Folks, I’ve been head chef at the House of Damron for dam’near 16 years. In that time I’ve birthed three punks who cannot seem to work enough pork products into their diets: pork tenderloin, baby backs, bacon, and breakfast sausage – there ain’t a kid under this roof who doesn’t like the other white meat. But chops? No thanks. Pork chops are the ugly redheaded stepchild at our dinner table – and I wish it weren’t so, believe me. So versatile, readily available, so cheap…they should be my old standby, for Pete’s sake.
I would have loved to have brought you a brand-spankin’ new recipe today, but I still have company from Christmas. Company makes for a congested kitchen and writers block and although I’ve been to the grocery store too many times to count over the past week, we have absolutely nothing in the house to eat (how does this happen?). I give up. I’m abandoning ship. I don’t want to unload the dishwasher anymore. Before cabin fever drives us all batty, we’re setting off to do the Milwaukee thing — frogs and mummies are on display downtown, have you heard? I like to show my guests a good time, so that’s where we’re headed.
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