Sunday, November 14, 2010

Sloppy Joe

I originally thought this was Dad's recipe, but later found out that Mom is the one that showed him how to make it. I do not measure as I just make it from "memory" and do random "taste tests" to determine when it's "good". Each time I add more of either ingredient I taste it to see if it needs anything else.

2-3 lbs ground beef. Fattier beef will give better flavor and be more juicy.
ketchup
brown sugar 1/2 to 2 cups depending on taste.
mustard

Start by browning the hamburger. Drain fat.
Turn burner to Simmer or around 2.
Add brown sugar to beef. I like mine a little sweeter so I tend to add quite a bit. Try about 1/2 cup to start. You can always add more later if you want it a little sweeter. You should see the brown sugar start to melt/caramelize.
Add ketchup to beef. Like I said, I don't measure anything but I usually try to cover the beef with ketchup.
Lastly add the mustard. I usually make a big circle of mustard and then a couple lines across it.
Mix well.
You don't want this to taste like a hamburger, so if there is a lot of ketchup taste I add more brown sugar. If it is a little too sweet, I'll add a touch more mustard. This will help give it a little tang. You don't want the sauce to be soupy but at the same time you don't want it dry.
Once you are satisfied with the taste mix well one more time before serving.

Usually a pack of 8 buns is good for this amount. Even though I have not used it as such, I think this would be great as coney sauce for some Coney Dogs.

Thursday, November 4, 2010

Pan Fried Pork Chops

I haven't made anything to go with them, but I'll work on it. Would be great for breakfast with some scrambled eggs and toast. Also would make a nice main course with some veggies or the like. I made mine in my cast iron skillet, but I'm sure you could use a regular pan it just may take longer. Since the pork chops I made were butterflied, they were quite large and I could only fit one in the pan at a time.
Make sure you set them out at least an hour before-hand so they can get close to room-temperature. This will help them not stick to your hot pan.

Pork Chops - bone in, boneless, butterflied, etc. Cooking times may vary.
salt
pepper
olive oil or another type of cooking oil
Start out by turning the burner to about 6. This gives the pan time to heat up and you time to season the chops (I use just salt and pepper). When the pan starts to smoke a little add some olive oil or other type of cooking oil.

Place one chop in pan seasoned side down. It should be popping and hissing due to the hot pan/oil. You can now season the other side (facing up).

You'll want to sear this side for a couple of minutes and then flip over and do the same for the other side.

Flip the chop and let cook for about 3 minutes. Flip once more and let the other side cook for 2-3 minutes. Thicker chops will need more time and thinner will need less.

The chop should have a little caramalization forming and be a nice golden brown. You can use a thermometer or cut into the chop to check for done-ness. I believe 130* is good per USDA.