Braised Barbeque Pork With Polenta

I use this braised pork recipe for sandwiches, pizza, even over rice or cous-cous.   The sauce is versatile as well, and has become my go-to barbeque sauce for chicken and ribs. Toasting the spices really brings out the flavor and adds a smokiness to the meat. 

THE SAUCE

• 3 c. Ketchup
• 1 tbsp. dijon mustard
• 1 tbsp. molasses
• 3/4 cup. soy sauce
• 3/4 cup sherry vinegar
• 1/2 cup agave nectar or honey
• 1 tbsp. fennel
• 3 tbsp. black pepper
• 2 tbsp. granulated garlic
• 2 tbsp. granulated onion
• 1 tbsp. chili powder
• 1 tbsp. smoked paprika

1. In a skillet, on medium to low heat, toast the spices.
2. Add  the wet ingredients.  
3. Mix well and heat through, simmering about 10 minutes.  

THE PORK

• 2-3 lbs of pork shoulder, cubed
•  salt and fresh ground pepper
• 1 tbs. granulated garlic
• 1 tbs. chili powder
• 1 tbs.cumin
• 1 tsp. coriander

BRAISING LIQUID

• 1/2 cup sherry
• 1 cup tomato paste
• 1 1/2 cups Dijon mustard
• 1 bay leaves
• 3 garlic cloves, crushed
• water

CREAMY POLENTA

• 16 oz. heavy cream
• 1 can chicken stock
• 4 c. andouille sausage (chopped)
• 8 oz. cheddar cheese
• 1 cup corn meal
• salt & pepper to taste
• chopped parsley

Directions

 Pork: 

1. Combines spices
2. Toss pork with spices.
3. In large heavy bottomed pot, drizzle olive oil.
4. Sear pork on all sides and add braising liquid and enough water to cover pork.
5. Bring liquid to boil with pork, then cover and put in 350 degree oven for about 1.5 hours or until tender.
6. Remove from oven, lightly shred and cover with desired amount of BBQ sauce.

Polenta: 

1. Combine all ingredients EXCEPT CHEESE, in saucepan and bring to a boil.
2. Reduce heat and simmer stirring constantly until the polenta starts to pull away from pan.
3. When desired consistency is reached, remove from heat and add cheese.
4. Add more or less cornmeal/stock as needed

Place pork on top of the creamy polenta. Garnish with extra sauce, parsley or fresh cilantro. 

Perfect London Broil

This wonderful piece of meat was used recently to make  a traditional Steakhouse Dinner.  The Flank steak is sometimes labeled London Broil.  The preparation of London broil typically involves marinating the meat for several hours followed by high heat searing in an oven broiler or outdoor grill.   I would typically grill London Broil but its about 22 degrees outside and my grill is still covered with snow.  EVEN THOUGH TECHNICALLY IT IS  SPRING HERE IN MICHIGAN.  It has become our "second Winter". I actually used a cast iron skillet on the stove top this time. Cooking it stove-top, rather than in the broiler, enables you to have more direct control. After cooking, the meat is served in thin slices, cut on a horizontal diagonal across the grain. Because the muscle fibers run the entire length of this cut, the meat can be tough if not tenderized marinating and massaging. Scoring, stabbing, cutting, penetrating, or otherwise mutilating the cut before sending it into the broiler results in a tougher finished product as it allows desirable juices to run out of the meat into the pan. 

Ingredients

2 lbs. flank steak or London Broil

Marinade:

1/2 cup olive  oil
1/3 cup soy sauce
1/4 cup red wine
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper

Directions

1. In a large plastic bag, place meat and marinade ingredients.  
2. Massage marinade into meat and place bag in the refrigerator.  
3. Refrigerate at least 8 hours or overnight.
4. Prior to cooking, drain meat and pat dry.  Let it sit at room temperature at least 30 minutes prior to cooking.  This ensures a even internal temperature of the meat.  
5. Grill or cook the meat on medium high heat, searing both sides and turning several times throughout the cooking process to reach desired temperature and doneness:

Rare:120° - 125°
Medium-rare:130° - 135°
Medium:140° - 145°
Medium-well:150° - 155°
Well-done: 160° and above

Steakhouse Dinner

Appetizer: Almond Stuffed Dates Wrapped in Bacon

London Broil
Sauteed  Portabello Mushrooms: Recipe Pending
Compound Butter with Tarragon & Honey
Vidalia Onion Fig Sauce Reduction

Chopped Salad

Buttermilk Ranch Dressing

Brussels Sprouts

Sweet Potato Fries (frozen from SCHWAANS...kids loved them)

Read more at http://sherryscafevita.blogspot.com/2013/03/gluten-free-er-cleaner-day-3.html#YHH8zYJMe6d2QtbQ.99

Roasted Vegetables with Fennel

Here is quick recipe to update the vegetables you put in along side your roast for Sunday dinner. I use all kinds of root vegetables that I stock up on the winter. I clean and slice everything in 2 inch pieces, on the diagonal.

6-8 medium sized russet potatoes
1/2 fennel bulb, cleaned, no fronds
1/2 lb. carrots, peeled
1 large sweet onion, peeled and quartered
Olive oil
Fresh ground pepper and salt
**You may also add/replace with sweet potatoes, winter squash or other favorite root vegetables

1. Preheat oven to 350 degrees (or add vegetables to roast during last hour of cooking time)
2. In a roasting pan combine all the vegetables.  I take the onion and separate most of the pieces but leave some together.  
3. Drizzle with olive oil and add freshly ground pepper and salt.  
4. Sprinkle with herbs of choice.  I use Emeril's Essence, herbs de Provence or herbs de napa 
5. Roast for about an hour or until desired doneness.  Stir a few times as they cook, coating them with the juices and olive oil.
6. Serve with your favorite Roast.  Here is a link to the Perfect Roast Beef

Perfect Roast Beef

I have always failed in preparing a good carved roast beef.  Yes, I have made pot roast, so tender it falls off the bone.  Yes, I have made BBQ with shredded beef and pork.  Yes, I have produced tough, shoe leather- like roasts that we all choked on. I have NEVER been able to display a beautiful piece of roast beef, suitable for carving and eating with a nice side of roasted potatoes, onions and carrots.  The epitome of an American Sunday Dinner. 
I have asked people over and over how THEY do it and have tried many recipes.  Most of them have way too much  bottled or packaged seasonings with too many chemicals. Or they use soups and  sauces from a can to help them in the  process.  I wanted something more natural.   A recipe that would rely on the flavor of the beef. As I researched the web, this same recipe kept coming up.  It was on various web pages and food blogger sites. I believe this is where it originated.     Food.People.Want .
Because my blog primarily exists as a place for me to store all my favorite recipes, as well as an organization tool for my catered events, I am posting the recipe here  but giving credit to the source. When I teach my cooking class, (Cooking 101) I have a lesson on roasting.  This recipe is a great way to explain and showcase roasting as a method of cooking. 
As a side note:  My hope is that all my efforts will go to my posterity....the family that comes after me. A place where all of Mom's or Granny's or Gammy's or Great Grandma's recipes are.  
So, Mike from Food People Want...you have been included.  Thanks for your post.  Thanks for helping me on my journey to  the PERFECT  Roast Beef.   

 

INGREDIENTS

• 1 2.5 lb boneless eye-round roast, tied
  
• 2 teaspoons kosher salt or 1 teaspoon table salt
• 1 teaspoon plus one tablespoon vegetable oil
• 1 teaspoon freshly ground black pepper
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 1/2 teaspoons crushed red pepper flakes
• 3 cloves of garlic, finely chopped to a paste
  

METHOD

1. The day before you plan to cook the roast, sprinkle the salt evenly over the meat, rolling it on your board to pick up excess salt that has failed to stick.  Wrap with plastic wrap and refridgerate overnight.
2. Place the oven rack in the middle position and preheat the oven to 250°.  Remove the roast from the refrigerator and use paper towels to dry excess moisture from the meat.  Rub all over with the teaspoon of oil before evenly sprinkling on the oregano, basil, red pepper flakes, pepper and garlic.
   
3. Heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium-high heat until it just begins to simmer and slightly smoke.  Add the roast and sear until richly browned on all sides (including ends), 3 to 4 minutes per side.
4. Transfer the roast to a wire rack set inside a rimmed baking sheet.  Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115° on a meat thermometer.
5. Turn the oven off, leaving the roast in the oven for another 30-40 minutes, or until the roast reaches an internal temperature of 130° for medium-rare or 140° for medium. Do not cook the roast past medium or the meat will be too dry.
   
6. Remove the roast from the oven to a carving board and allow to cool for at least 15 minutes.  Slice the meat as thinly as possible and serve.  
7. Chefs note:  I love roast beef with a nice creamy horseradish sauce.