Easy Pulled Pork (and a couple of ideas on how to use it)

Little Max enjoys a whiff of my delicious slow cooker pulled pork.

Hello,
 
I'm back.  I know I've been away a bit this summer.  Sorry to report our oldest dog, Eddie, has gone over the Golden Rainbow Bridge.  His little brother, Max, has been a true love during our time of loss.

Summertime means BBQ.  Often, you don't have a smoker.  Or time to smoke the pork.  Here's a super easy slow cooker recipe.  I'm including a recipe for a great slow if you want to turn this into pulled pork sandwiches.   You can also take the leftovers along with ham, salami, Swiss cheese, pickles, mustard and some fresh Cuban bread and make a delicious Tampa-style Cubano.

Here is the pork and slaw recipe:  

Three ingredients go into the slow cooker;

1 bone in Boston Butt (about 2 1/2 to 3 lbs)
1 large Vidalia onion, sliced
1/2 – 3/4 tablespoon BBQ seasoning (your favorite brand)

Place the onions on the bottom, then the roast, then season.  That’s it. 

Now turn that baby on low for about  8 1/2 hours and resist the temptation to open the slow cooker as that actually slows the cooking process. 

If you want that crispy fat cap on it (I always do), here’s what you do.  Remove the roast before pulling from the slow cooker and place it onto a cookie sheet. 

Drizzle a little light olive oil on top.  Heat your broiler to high and broil it for about 10 – 15 minutes until the top is crispy. 

If you include this step, you’ll want to transfer the pork back to the juices in the slow cooker to pull the meet from the bone.  Discard bone.

But what about the smoky flavor?  What about salt?

You’ll need  -
two teaspoons of liquid smoke,
       and –
 1/2 teaspoon garlic salt. 

It’s really delicious.   Adding the smoke in the end imparts a great flavor without being overpowering,   This isn’t a huge piece of meat.
Once  cooled, you can separate this into batches for the week and refrigerate or freeze portions. 

Chill or freeze those portions with just the pan juices.  

Now you can drizzle your pulled pork with your favorite BBQ sauce.  But I think that a mustard base sauce works best with this slaw recipe:
For the slaw you will need:

1 cup kale, chopped
1 cup Napa cabbage, chopped
1/4 cup shredded carrot
2 scallion, chopped (white and light green part only)
1/4 cup plain Greek yogurt
1/2 teaspoon bottled ginger
1/2 tablespoon Apple Cider Vinegar1 packet Stevia1/2 teaspoon garlic saltA pinch of celery salt
1/2 teaspoon paprika

Mix everything together and chill until ready to serve.Got it?

See you soon!

Porcupine Meatballs with "Un-stuffed" Cabbage

Comfort Food at its Best!

Ah, porcupine meatballs;  Now, if that doesn't bring back the days of bell bottom pants (the first time) - and fond memories of "Scooby-Doo" and "The Brady Bunch," then I don't know what does! 

Porcupine meatballs were a staple in many 1970's moms' kitchens; they were in the regular rotation with the Shake 'N Bake chicken and the tuna casserole that nobody wanted to eat. 

I come from a Slovak/Rusian (yes, I spelled that correctly - Google it)/Polish, with a little Hungarian thrown in for good measure background.  My paternal grandmother was Slovak.  She would make these fabulous ethnic Sunday dinners.  One of her specialties was, of coarse, stuffed cabbage.  And she made the best ever; slow cooked on the stove (not baked) all day long; just sitting in the tomato juice with the perfectly cooked cabbage, tender meat and rice stuffing, and the kraut (can't for get that).  It's the type of dish that true memories are made of. 

If I were judging a stuffed cabbage competition, my mom's would come in a close second.  Mom wasn't a great cook, but she did make a few things really well.  I am sure she is smiling down from heaven on me now.

I have attempted stuffed cabbage over the years.  But while I get the flavors close to Mom's, I never can get the rolling just right.  Maybe I don't have enough patience?  Maybe I don't buy the perfect head of cabbage?  You can decide as  you look at an old "Just for Cooking" recipe which I created several years ago - link at the end.

A few years back, my friend and work colleague, Gosia, was visiting from Poland along with her mother.  I stopped by her brother's house for dinner.  Gosia's mom made "un-stuffed cabbage."  Through Gosia interpreting, Mom proceeded to tell me this was what she called "Lazy Day Stuffed Cabbage."  I thought "what a good idea."  And it was delicious.

A few weeks ago, another friend and work college, Jim, posted a recipe he found online for a similar dish.  That gave me an idea to "Kick it up a notch" and add in the porcupine meatballs as I created my own version.

My meatballs are baked, not fried in oil.  So even though I am using beef and pork, they will be a little lighter.  Instead of taking all day to make and bake, this recipe will only take you about an hour and 15 minutes.  It's perfect for today's Sunday dinner.

Oh, and my meatballs contain NO EGG.  The splash of beer tomato paste and mustard create enough moisture to keep them moist they do hold together.

Here we go and enjoy by "blast to the - cultural - past;" 

Makes 12 dinner-sized meatballs

Ingredients:

For the porcupine meatballs:
1/2 cup uncooked long grain white rice
2/3 cup chopped sweet onion
1 tsp. garlic powder
1 tsp. celery salt
20 grinds fresh cracked pepper
1 1/2 lbs. ground chuck and ground pork mixture  (suggest 50/50 mix)
1/8 cup light beer, non-alcoholic beer or diet ginger ale (reserve rest of 12 ounce can/bottle)
1 tbs. tomato paste
1 tbs. harvest ground or grainy mustard
2 tsp. dried oregano
2 1/2 tbsp. vegetable oil, divided (reserve half)

For the cabbage:
1 small head cabbage, cut into strips
1 tbs. butter
15 ounce can no salt diced tomatoes, with juice
1 tsp. Worcestershire sauce
1/2 tbs. (about one packet) concentrated beef broth*
1 can sauerkraut (about 15 ounces), drained and rinsed
Pinch of coarse sea salt (optional and to taste)
Dried thyme (hold for garnishing - optional)

Note:  Roasted red potatoes are optional.  These can be pre-baked and then added into the dish at the end.

*Concentrated broth or stock is an old chef's trick (I found this out from a friend who used to be in product development for a restaurant chain).  It is now available on your soup aisle.  If you cannot find this product, you may substitute two tbs. beef consommé. 

Directions:

Preheat oven to 425 degrees F.

In a large mixing bowl, combine the rice, onion, garlic and celery powder, pepper, and the meat.  Add in the 1/8 cup of beer or ginger ale, tomato paste, mustard and oregano.  Work mixture until well combined but do not over-work.  Suggest starting with slightly room temperature meat.

Form into 12 even-sized meatballs.  Place meatballs on a tin foil lined baking sheet.  Drizzle with half of the vegetable oil (reserve the rest), and bake for about 25 minutes.  No need to turn.

While the meatballs are baking, drop the cabbage into hot boiling water.  Cook for about ten minutes.  Carefully remove to a large skillet coated with remaining vegetable oil.  Add the butter and sauté for about 10 minutes until the cabbage beings to crisp up to your liking. 

Stir in the diced tomatoes, Worcestershire sauce,  and the concentrated beef broth and the rest of the beer.  Add the baked meatballs.  Top with the kraut.  Bring to boil and reduce to simmer.  Cover and cook for about 20 minutes (longer if you like). 

 

If using roasted potatoes, stir in right before serving.  Add the dried thyme (just a little) over each plate just before serving, if using.

Here is the link to my previous recipe:  Chicken and Brown Rice Stuffed Cabbage

Enjoy, and as always, I'll see you soon!

Sunset on Summer - Cue the “Comfort Food” - Volume I - Mexican Spaghetti Bake

Sunset over Sand Key Beach, Clearwater, FL

Farewell, summertime.  I grew up in Pittsburgh, PA.  Being a Yankee by birth, we tend to start craving the "comfort foods" right about Labor Day.  This year is no exception. 

I spoke to a few friends, northern and southern, and they all seem to agree.  There is some kind of a "clock" that goes off inside you this time of year.

So for the next three weeks, leading into the fall, I will be presenting simple weeknight comfort foods that don't heat up the house very much -- it is still "technically" summer.   Who wants a 450 degree oven going this time of year?

Because I write my recipes from the perspective of a 50-year-old who  has to jump around her living room to exercise DVD's just because she looks at a dish of pasta, I've lightened the recipe up.  I thought you'd appreciate that, too!

I know you are going to love this series.  Enjoy!

Here we go!

Ingredients:

1 lb. country pork ribs

10 ounces spaghetti sauce (from the jar – your favorite brand)

4 ounces mild enchilada sauce

1 tbs. ground cumin

1/8 cup chopped Poblano, seeded

1 jalapeño pepper, seeded and minced

1/8 cup chopped sweet onion

1 tbs. chopped fresh cilantro, plus extra for topping casserole  

4 1/2 ounces cooked thin whole grain spaghetti

1/4 cup 1/3 less fat cream cheese with chives

1/4 reduced fat sour cream

3/4 cup shredded cheddar cheese

Other:  Cooking spray

Directions:

The day before you plan to prepare the casserole, combine the ribs, spaghetti sauce, enchilada sauce, ground cumin, Poblano and Jalapeño pepper, sweet onion, and 1 tbs. of the chopped cilantro to a slow cooker.  Cook over low heat for about six hours. 

Pull pork with fork.  Let cool and refrigerate in a covered container over night.*

Preheat oven to 350º F.

 

Prepare pasta just short of al dente per package directions.  Drain.  Add to mixing bowl along with the cream cheese and sour cream.  Mix pasta well.

 

Add to small casserole dish sprayed with cooking spray.  Top with cold pork sauce and cheddar cheese.  Bake for approximately 35 minutes. 

 

Top with fresh cilantro.  Let rest about 10 minutes before serving.  

Authentic Polish Bigos (Hunter's Stew)

 

Okay, so my friend from Poland, Gosia, wins this round! Not that this was a competition, but consider this a "Bigos Throw down." Bobby Flay would be proud of us. ;.)

I told you when I posted my Bigos recipe last week that I would post hers as soon as she sent me the photos.

In case you missed it: http://welcometojustforcooking.blogspot.com/2012/09/bigos-hunters-stew-lightened-up.html

With permission, here is Gosia's authentic Bigos. All I can say is... "wow!" I know you will enjoy her recipe. 

I think her pictures are great, too.  I hope Gosia will contribute more guest posts.

Gosia's Tip: "The secret of Bigos is that it gets better as it's reheated. The more it is heated the better it gets. Serve with good bread."

Ingredients:
1 lb. smoked pork
1 lb. spareribs
1 lb. pork loin or pork ribs
2 cups water, divided
2 bay leaves
Two or three whole Allspice
Pepper, to taste
4 lbs. sauerkraut
1 cup Polish red wine
4 lbs. cabbage, finely chopped
Salt, to taste,
1/4 lb. bacon
1/2 cup onions, chopped
16 ounces fresh chopped wild mushrooms
1 ounce dried mushrooms, rehydrate overnight in red wine or water
1 lb. smoked kielbasa
2 cups dried plums
Two tablespoons tomato paste

Directions:

Brown pork and spareribs in a large heavy pot. 

Add smoked pork with one (1) cup of water, the bay leaves, allspice and pepper.

Simmer for one hour.

Add sauerkraut and one cup of wine.  Chop the cabbage finely and add to sauerkraut.

Add lots of salt and pepper, cover and simmer for one hour.  Remove lid and keep the pot on a very low simmer.

In a side pan, fry bacon until crisp.  Crumble into the pot with the sour kraut and cabbage.

Cut kielbasa into slices.  Add to the pot along with the dried plums.  Stir in tomato paste.

Bring to boil and reduce to simmer about 30 minutes.  Serve hot.

Gosia's family dog, Drago, loves this recipe, too!

Thank you, my friend, for sharing your recipe with me and my readers.  I wish I could be with you tonight in your lovely home, sharing a dish of this and a glass of Polish beer or sweet wine.

Note:  As stated, all photos and the recipe were used with permission.

Orecchiette with Sausage, Escarole and Beans in a Creamy Garlic Sauce

I have several friends and family members who have told me that they just cannot get into whole grain pasta.  They like the "real" stuff.  So they eat regular white pasta only one day a week.

We eat pasta about one night a week, too.  I do like the whole grain pastas (hubby Dan tolerates them).  Once every other week I make us the "real" stuff.  When I do, I try to come up with something that isn't all that bad for us.  Okay, once and a while we splurge with a traditional spaghetti and meatballs, but there are lots of things you can do with pasta that give it a healthier slant-

-- like this dish:  It's orecchiette pasta (little ears), with sausage, escarole, and white cannellini beans, tossed in a creamy garlic sauce. 

I'll confess, I took a little help from the store tonight.  Sometimes you need to do that on a busy weeknight.  Because I used the store-bought sauce mix, I didn't add any extra salt to the dish. 

Trade-offs equal a healthier you!

Serves 4.

Here we go - 

Ingredients:

1/2 lb. orecchiette pasta, cooked per package directions
1 tbs. olive oil
1/2 lb. hot sausage or hot turkey sausage, removed from casing
1 large bunch escarole, washed and chopped
Pinch or two of freshly ground nutmeg, more to taste
1 can (15 ounces) cannnellini beans
1 packet Knorr ® brand Garlic and Herb Sauce*
1/2 cup dry white wine (optional)
1 cup 2% milk (1 1/2 cups if not using the wine)
1 tbs. butter
Freshly grated Pecorino Romano cheese
Sprinkle or two of Paprika

Directions:

Cook pasta per package directions and keep warm.

In a large skillet, add the oil and the sausage.  Crumble the sausage using a wooden spoon.  Brown evenly and remove to a bowl and keep warm.

In the same pan, add the escarole in batches.  Wilt and add the fresh nutmeg. 

Add the cannellini beans and return the sausage to the pan. Cook for about two or three minutes until warmed through.  Turn heat off.  Cover the skillet to keep warm.

Whisk together the wine (if using), the milk and the Knoor® sauce.  Add to medium sauce pan along with the pat of butter.  Bring to boil and reduce to simmer; whisk sauce until thickened.

Add the cooked pasta to the skillet along with the sausage, escarole and beans.  Add the sauce and toss.  Plate and serve immediately topped with Pecorino Romano cheese and paprika.

Enjoy and see you soon!

*No product was supplied to blogger and not an endorsement.

Bigos (Hunter's Stew) - Lightened-Up

My friend from Poland, Gosia, gave me her recipe for Polish Bigos, or Hunter's Stew.  She promised to make it very soon and send me pictures.  In return, I told her I would make my version -- changing her recipe up a bit to go along with my "JFC" lightened-up guidelines.  I cannot wait to see Gosia's version.  I promise I will post Gosia's recipe as the "Authentic Polish Bigos."

This makes enough food for a crowd.  All you need is a loaf of crusty bread, a little butter for the bread, and spicy mustard.

And as Gosia will tell you, Bigos is even better the next day.  You will definitely love the leftovers!

Oh, and I made this in the slow cooker!

Ingredients:

1 cup porcini mushrooms (dried/reconstituted)*
1 1/4 lb. boneless country pork ribs
1 1/2 lb. beef back ribs, bone in
Fine sea salt, to taste
Pepper, to taste
2 1/2 tsp. garlic powder, divided
3 tbs. olive oil, divided
1 Pumpkin Ale (12 oz) or 12 ounces cold water with 1 tsp. pumpkin pie seasoning
1 lb. sauerkraut, drained and rinsed
1/2 medium head cabbage, chopped
1 cup apple juice
1 tbs. horseradish mustard
2 dried bay leaves
14 oz. turkey kielbasa, cut into bite sized rounds
1 can (14.5 oz.) diced tomatoes, no salt added, do NOT drain
1 medium onion, sliced
Fresh thyme (optional)
1 tbs. butter
2 slices bacon,  cut into 1/2 inch pieces


Directions:

*The day before you plan to make the bigos, add the dried porcini mushrooms to a bowl.  Cover with water.  I like to add a little sea salt and garlic powder to the water but that is entirely optional.  Cover and refrigerate for 24 hours (at least).

When you are ready to make the bigos:

Preheat your slow cooker to high.   Season the pork and beef ribs with salt, pepper and 1/2 of the garlic powder. 

Bring two tablespoons of the olive oil to a smoking point in a skillet.  Add the pork ribs first and then the beef ribs, in batches, browning on all sides. 

Add browned ribs to warm slow cooker.  Add the pumpkin ale or water with seasoning.  Cover and cook on high for one hour.

Mix the kraut and cabbage together.  Mix the apple juice and mustard together.  Pour the apple juice and mustard over the kraut and cabbage and combine.  Pour this over the meat in the slow cooker.  Add the remaining garlic powder and lots of salt and pepper (to taste).  Add the bay leaves.  Cover and continue to cook for 90 minutes on high.

 

Reduce slow cooker heat to low.  Add the kielbasa and the canned tomatoes and juice.  Cover and cook for about four hours.  Turn slow cooker to warm.  In a medium skillet, add the remaining olive oil, the onion and the mushrooms (drained).  Add the butter and the thyme.  Cook for about five minutes. 

Add the sliced bacon with the onions and mushrooms.  Continue to cook for about five more minutes until the bacon is crisped.  

Add the onions, mushrooms and bacon to the bigos. 

Enjoy... and I know you will.

Adult beverage suggestion: I call this drink Apple Rum:   2 shots of white over ice, topped with apple juice.  Also great with a seaonal Oktoberfest or Pumpkin beer.  That and the bigos will get you toasty warm on a cold, rainy fall day!

If you like this recipe, you will enjoy the recipe I posted the other night:  http://welcometojustforcooking.blogspot.com/2012/09/roasted-pork-with-mushroom-sauce-kraut.html

Happy Autumn, everyone!

Roasted Pork with Mushroom Sauce, Kraut and Cabbage

My friend, Gosia, from Poland asked me the other day why I don't post more Polish food on this blog.  After all, I am of Eastern European culture.

I love Polish food!  Growing up near Pittsburgh, PA, I learned that Polish food is the ultimate comfort food.  In fact, I recently read where the people of Pittsburgh eat 11 times more pierogies over people in other US cities. 

http://pittsburgh.about.com/od/recipes/r/pierogies.htm

The trick for me is not in the making of the Polish food; it is preparing it to be healthy enough so that it doesn't pack on a lot of extra pounds.

With her permission, I am actually going to be posting one of Gosia's Polish Hunter Stew recipes very soon.  I will try to make her dish this weekend. Since I am part Polish, part Slovak and part Ukrainian, I added an Eastern European label on to the right so that you can see the collection of these recipes as I occasionally post them. 

This dish that I am posting tonight I made the other day.   It kind of reminds me of a cross between a Polish and a Hungarian meal.  It's slow cooker-easy, so I know you will love it on a busy day.  I like this dish because it's economical, too!

Slow cooker recipes don't really lend themselves to a pictorial as you throw everything in the pot together.  I think the final result tells you what you're in for here! 

Start with partially frozen chops to keep the meat juicy.  And, yes, this dish is even better the next day as all the flavors marry overnight.

Ingredients:

1 1/2 - 2 pounds boneless pork sirloin chops (partially frozen)
1/2 tbs. grill seasoning for chicken (I used Weber Canadian)
1 tsp. ground sage
2 tsp. onion powder, divided
1 can (10.5 ounce) low sodium, fat free cream of mushroom soup
1 bay leaf
1 pound sauerkraut (drained but not rinsed)
2 cups chopped green cabbage
1 tsp. caraway seeds (optional)
2 tsp. Hungarian Paprika, divided
1 cup sliced white mushrooms
1/2 cup fat free sour cream
2 or three drops of gravy enhancer (optional)

Directions:

Place partially frozen pork chops in slow cooker.  Sprinkle with the grill seasoning, ground sage and onion powder.  Add the mushroom soup and the bay leaf (dried is fine).  Cook over low heat for about four hours.

Add the sauerkraut and chopped cabbage on top of the pork along with the caraway seeds.  Top with the rest of the onion powder and half of the paprika.  Continue to cook for two more hours. 

Add the chopped mushrooms.  Continue to cook for one more hour. 

Transfer pork and vegetables from the slow cooker to a serving bowl and keep warm.  Remove bay leaf.  Add the sour cream and the gravy enhancer to the pan juices.  Turn slow cooker on high and cover until the mixture bubbles and warms through.  Pour the gravy over the pork and the vegetables and toss.  Top with remaining paprika. 

I like to serve this with whole grain pierogies with onions. Yum!

Note:  Fresh chopped sage for garnish is optional.

Look for more fall, Eastern European and Oktoberfest recipes coming soon!

Tribute to the 13 Colonies Parts VII, VIII and IX: Virginia Sweet Heat Pork Chops with Carolina Sweet Tea BBQ Sauce

I've been on a short hiatus from the blog.  It's nice to be back. 

I don't mean to rush the summer along or the summer series for that matter.  When I started to think about what regional recipes I would write for the colonies of Virginia, North Carolina and South Carolina, the cuisines seemed similar to me so I decided to incorporate all three into one nice dinner post. 

Here are a few pictures that Dan and I took on our trip to the Biltmore in Ashville, through the moutains, and into Virginia to the NASCAR race.

Virginia, of course, is the oldest colony. http://en.wikipedia.org/wiki/Colony_of_Virginia. North Carolina and South Carolina were once considered one in the same http://en.wikipedia.org/wiki/North_Carolina and http://www.carolana.com/Carolina/thesplit.html . One thing is clear, though settlements, wars and time, the region is as diverse as any other in the US.

Not to take anything away from these three beautiful and diverse states, but I understand from my friend, Janice, who lives in North Carolina that the Carolina region takes such great pride her barbecue that there are actually disagreements as to the components of the sauce.  I do not want to cause any big controversy so I decided to compromise between the vinegar and a mustard-based champions.  And in honor of legendary comedian Andy Griffith who passed away recently, I added a twist to the sauce that I am sure "Aunt Bee" would love, plus an extra surprise -- sweet tea!

Do try both the rub and the sauce together as they compliment each other.  You will note that the sauce has all sweet characteristics while the spice is in the rub. 

I recommend a light side dish to go along so that you can enjoy two chops.  If you select a heavier side dish such as potatoes or rice and beans, one chop would be an adequate serving, and then you can turn this into a meal for four!

It was so hot outside today.  I actually prepared the chops on an indoor grill pan.  You can certainly throw them on the grill.  Adjust cooking time accordingly.

Note that I selected the hot sauce for this recipe as it is made in North Carolina.  I did not receive any product and this is not a paid endorsement.

Serves 2 - 4.

For the pork chops:

4 Virginia Center Cut Boneless Pork Chops, about 1 pound
1 tbs. smoked paprika
1 tbs. garlic powder
1 tbs. onion powder
1 tbs. coarse sea salt
1 tbs. light brown sugar
2 tbs. Texas Pete ® Hot Sauce

For the Carolina Sweet Tea BBQ Sauce:

2 tbs. Balsamic vinegar
2 tbs. honey
2 tbs. yellow hot dog mustard
1/2 tsp. low sodium soy sauce
2 tbs. strawberry preserves
1/2 cup store-bought sweetened green iced tea
2 springs fresh oregano (do not remove from stem)

Remove pork chops from refrigeration.  Combine the smoked paprika, garlic powder, onion powder, coarse sea salt and brown sugar in a bowl and mix well.

Bush the chops with the hot sauce and then coat with the seasoning on both sides.  Let sit at room temperature for about 20 minutes before grilling, covered lightly.

While the chops are coming to room temperature, add all ingredients for the sauce into a sauce pan.  Bring to boil and reduce to simmer, about fifteen minutes, whisking constantly until the sauce reduces.  Remove oregano springs.  Cover and keep warm until ready to serve.

Bring grill pan to high heat.  Add chops.  Cook for three minutes on one side, three minutes on the other until the internal temperature of the chops reaches 145 degrees F.

Need a quick side dish idea to go along with this dish?  Check out one of my previous posts: 
http://welcometojustforcooking.blogspot.com/2011/07/two-easy-summer-side-dishes.html

Tribute to the 13 Colonies Part II - BBQ'd City Chicken

My super smart nephew, John, at PNC Park in Pittsburgh last year.
Photo taken by my big brother; Dan Shalenko (used with permission).

                                                     
Today we are traveling to Pennsylvania, the state where I was born and raised, for more summer fun, flavorful warm-weather recipes, and a little history in honor of the upcoming 4th of July.

Named after William Penn's father as a repayment of a debt (and Sylvania means forest), this state is rich in history and culture. The east side of the state is remarkably different than the west. On the east, you will find Pennsylvania Dutch country and the marvelous jams, relishes, and German/Dutch influenced dishes. And, of course, we can't forget about the famous Philly Cheesesteak!

On the western side of the state where I grew up, a variety of ethnic influences including Polish, Italian, Irish and Slovak make for very interesting cuisine. Back in my grandparents' time, immigrants came to the area for work in the coal mines and the legendary Pittsburgh steel mills. Pittsburgh is a very different, high-tech city today.

I grew up in a Slovak/Ukrainian/Polish family where food was always plentiful. My Aunt Katherine used to make enough for an army when we came to visit on a typical Sunday afternoon.

My grandfather on my mom's side - Matt  - a self-made man - became district manager for a well-known meat company. He was best known around town for bringing quality hot dogs to Three Rivers Stadium in the 70's.  

Kielbasa, grandma's stuffed cabbage, or chipped ham aside, one of my favorite regional dishes while growing up in Pittsburgh was city chicken. My mom made it on occasion, although I would be hard-pressed to remember her recipe. It's really not chicken at all. This dish is prepared with cubed pork and sometimes veal.  I was told by my mom that the name, "City Chicken," comes from the 1700's.  Keeping chickens within the city limits  in those days was illegal. Cooks substituted other meats on sticks to make it look like chicken legs. 

I think mom used veal in her recipe.   I used pork.

Normally this dish is lightly floured and braised in the oven.  I 86'd the flour and I added a marinade and a BBQ seasoning (both store-bought). I braised the city chicken in a tasty blend of chicken stock, ketchup, mustard and soy.  Think of this as your quick BBQ sauce.

Important:  If you are using wooden skewers, be sure to soak them for a couple of hours so that dinner doesn't go up in flames.

Serves 2 (2 skewers each):

Ingredients:

1/2 pound pork shoulder, cut into bite-sized cubes

1/8 cup light Italian dressing (your favorite brand)
1/2 tablespoon BBQ Seasoning (your favorite brand)
1 tablespoon olive oil
1 tablespoon slivered elephant garlic
1 cup good quality chicken stock
1 tablespoon ketchup
1 tablespoon yellow mustard
1 teaspoon low sodium soy sauce

Other:  4 Small BBQ skewers

 Directions:

After cutting the pork into cubes, marinate in the Italian dressing for at least on hour. Refrigerate during this process.

Drain dressing from meat and pat off extra moisture. Let stand at room temperature for about fifteen minutes, covered.  Toss with BBQ Seasoning.  

Thread pork onto small wooden skewers. You can fit about four or five pieces of meat onto each, depending on how large or small you cut your chunks.  Repeat until you have four skewers total.

You can double or triple this recipe accordingly.

Add oil to a heavy skillet. Sauté garlic for one minute, making sure that it does not burn.

Remove garlic to bowl and reserve.

Add pork skewers and brown on all sides, about three minutes total.

Add the garlic back to the pan along with the chicken stock.  Whisk the ketchup, mustard and soy sauce together and pour over the chicken while it is braising in the stock. 

Bring to a low simmer.  Cover and cook for about  five (5) minutes.  Uncover and cook for 10-15 minutes longer until the stock thickens slightly with the sauce

I served my city chicken with fresh summer veggies with dill and my famous boiled and broiled potatoes.  I'll be sharing that potato recipe with you another time.   

Enjoy.  Up next, my husband's home state of  Connecticut.