BBQ Pork & Braised Cabbage

You get 3 recipes in 1 post today!  The pork recipe is really yummy but takes a long time so would be good to make on the weekend for leftovers during the week.  I paired this with the braised cabbage because you can cook both while the oven's already hot.  This is from The Primal Blueprint Cookbook.

Grandma's Easy BBQ Pork

Serves 8+

Ingredients:
4# pork shoulder roast
or 8 bone-in pork chops
1 Tbsp olive oil
1 small onion, finely chopped
1 c water
1/3 c vinegar
1 tsp salt
1/2 tsp nutmeg
1 bay leaf
1 tsp celery seed (I used dried celery)
I also added in coriander and dill
1/2 c Primal 51 ketchup (see recipe below)

1. Preheat oven to 325 F
2. Brown meat on all side in oil over med-high heat.  While meat is browning, combine other ingredients and mix well.  When meat has browned, move to an oven-proof casserole or Dutch oven and pour mixture over meat.
3. Cover with lid or foil and bake for 1 1/2-2 1/2 hours or until internal temperature of pork is 175 F.  Check halfway through baking time to add a small amout of water so the meat is not dry.
4. Remove bay leaf and serve roast with sauce.

Primal 51 Ketchup

Makes ~ 1 1/2 c

Ingredients:
1 - 6 oz can tomato paste
2/3 c cider vinegar
1/3 c water
3 Tbsp honey/maple syrup
3 Tbsp onion, minced
2 cloves garlic, minced
1 tsp sea salt
1/8 tsp ground allspice
1/8 tsp ground cloves
1/8 tsp black pepper

Mix all ingredients in a food processor or with hand held blender until smooth.  If too thick, add water.

Braised Cabbage

Serves 6

Ingredients:
1 head cabbage ~1 1/2-2#
1 medium yellow onion, chopped
1 or 2 large carrots or several baby carrots, chopped
1/4 c chicken stock/water
1/4 c olive oil
1/8 tsp crushed red pepper flakes

1. No need to preheat oven, as your pork is already cooking.  Grease a 9x13 casserole dish.
2. Cut cabbage into 8 wedges and arrange in the baking dish without crowding.
3. Scatter onion and carrot over cabbage.  Drizzle oil and stock/water over the veggies.  Season with salt, pepper and red pepper flakes.
4. Cover with foil and bake for 2 hours, carefully turning the cabbage wedges with tongs after an hour.
5. When cabbage is completely tender, remove foil and roast uncovered at 400 F for about 10-15 mins.

Dos Perros Homebrewers Dinner

Chad & I went to support our friend and fellow Local, Mike Frost, at the homebrewers dinner hosted at Dos Perros last week.  It was a superb menu (we have never had anything less than at Dos Perros) and the beer was such a treat.  I wanted to share with everyone a couple of the dishes we ate (and drank). =)

 Dinner Menu with Mike's Red October Imperial Stout

 Almond, currant & Spice-Braised Pork Stuffed Poblanos with Piloncillo Cream

Grilled Cinnamon Peaches

Despite it being October, it's nearly 80 degrees outside today!  So... if you still want a little more time with your grill, this is a good way to say goodbye.  This recipe is from the Food Network.

Serves 4

Ingredients:
4 peaches
1/2 tsp cinnamon
4 Tbsp butter
1/4 c maple syrup/honey
1/4 c rum/brandy

1. Preheat grill to high, clean and oil grate.
2. Combine butter, syrup/honey, rum and cinnamon in a saucepan and bring to a boil over high heat. Let the glaze boil until thick and syrupy, about 5 minutes.
3. Cut peaches in half and place cut-side down on grill. Baste with sauce, while grilling until nicely browned ~3-4 minutes per side.
4. Serve peaches with sauce and ice cream (if you've just done a WOD like FGB)!

Cinnamon Apple Crisps

It's fall and apples are everywhere!  I personally am tired of the same ol' snacks and want something that tastes like fall.  This idea was from Rachael Ray, though I eliminated the confectioners' sugar - apples are sweet all by themselves!

2 tsp ground cinnamon
2 large apples (though we did 4 and it was just enough for me & Chad... maybe we eat a lot)!

1. Preheat oven to 250. Place parchment paper on baking sheets.
2. Using a knife or mandoline, thinly (but not too thin) slice the apples crosswise, discarding the seeds and both ends.  Arrange in a single layer on baking sheets.  Sprinkle with cinnamon.
3. Bake, turning every half hour, until dry ~2 hours
4. Remove and transfer to racks to cool or eat them all from the pan like we did!

Grilled Salmon with Avocado Dip

I think this was one of the last things we grilled this summer and it was delish!  We found this on allrecipes.com - we get a lot of recipes from there.  Serves 6

2 avocados - peeled, pitted and diced
2 cloves garlic, peeled and minced
3 tablespoons Greek-style yogurt/sour cream
1 tablespoon fresh lemon juice
salt and pepper to taste
2 pounds salmon steaks
2 teaspoons dried dill weed
2 teaspoons lemon pepper
salt to taste  

1. Preheat an outdoor grill for high heat, and lightly oil grate.
2. In a medium bowl, mash together avocados, garlic, yogurt, and lemon juice. Season with salt and pepper.
3. Rub salmon with dill, lemon pepper, and salt. Place on the prepared grill, and cook 15 minutes, turning once, until easily flaked with a fork. Serve with the avocado mixture.