Asian Pickles

 Asian Pickles

4 to 6 Kirby or Persian Cucumbers

2 large carrots

1 c. rice vinegar

1/2 c. sugar

3 T. coarse salt

1 2-inch piece fresh ginger

1/2 tsp. red pepper flakes

2 garlic cloves

Slice the cucumbers in to quarters lengthwise.  Peel the carrots and cut in half lengthwise then cut into 1/2 inch thick on the diagonal.  Peel the ginger and cut into thin slices.  Peel the garlic cloves and smash them.  Place the cucumbers and carrots in a medium size bowl.

In a medium saucepan, combine the rice vinegar, sugar, salt, ginger, red pepper flakes and garlic cloves.  Bring to a boil, stirring until the sugar is dissolved.  Pour over the cucumbers and carrots.  Use a small plate to keep the vegetables submerged in the liquid.  Refrigerate until cool, at least 2 hours.  To store, transfer to an airtight container and refrigerate up to 2 weeks.

                                   

Kicked Up Breakfast Hash

 Kicked Up Breakfast Hash

1/2 lb. pork sausage

1 T. butter

1 c. chopped yellow onion

1/2 c. chopped green pepper

1 tsp. hot sauce

1 tsp. paprika

1/2 tsp. granulated garlic

1/4 tsp. cayenne powder

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 large potatoes

1/4 c. chopped fresh parsley

1 c. chicken stock

4 eggs

1/2 c. shredded sharp cheddar cheese

Peel and cube the potatoes.  Set aside.

Heat a large frying pan over medium-high heat.  Add the sausage and cook until browned.  Add the butter then the chopped onions, bell pepper, hot sauce, paprika, garlic, cayenne, salt and pepper.  Cook stirring until the onions and peppers are soft.  Add the potatoes and cook until lightly browned.  Add the parsley and chicken stock; stir well and bring to a boil.  Reduce the heat to bring the stock to a simmer and cook until the potatoes are soft and the stock is absorbed.  Make 4 indentations on the top of the hash and break an egg into each one.  Cover and cook until the eggs are set.  Sprinkle with the shredded cheese and serve.

                                                                       

Peach Baked Beans

 Peachy Baked Beans

1 lb. dry great northern beans

1 c. finely chopped cooked ham

1 large onion

1/2 c. peach preserves

1 c. peach nectar or apple juice

1/2 c. pure maple syrup

3 canned chipotle peppers in adobo sauce

1/2 tsp. salt

Rinse the beans.  Combine the beans and 8 cups cold water in a large Dutch oven.  Bring to a boil, reduce heat and simmer for 2 minutes.  Remove from the heat, cover and let stand for 1 hour.  (Or you can omit the simmering and just soak the beans in cold water overnight.)  Use a colander to drain and rinse.

In the same Dutch oven, combine the beans and 8 cups fresh water.  Bring to a boil, then reduce the heat.  Cover and simmer for about 1 to 1 1/2 hours until the beans are tender, stirring occasionally.  Drain the liquid from the beans.

Chop the onion.  Dice the chipotle peppers and remove the seeds if you don’t want much heat in the finished dish.  In a 3 quart casserole, combine the beans, ham, onion, preserves, peach nectar, maple syrup, chipotle peppers and salt.  Bake, covered, in a 300 degree oven for 2 hours.  Uncover and bake for about 1 hour more or until most of the liquid has been absorbed, stirring occasionally.  If necessary add additional peach nectar.

Note: to make this quicker, substitute 4 (15 oz.) cans great northern beans, rinsed and drained, for the 1 pound dry beans.  Reduce the baking time in the oven to 1 hour covered and 1 1/2 hours uncovered.

Onion and Pepper Pork Chops

 Onion and Pepper Pork Chops

4 boneless pork chops

3 T. olive oil

2 bell peppers, thinly sliced

1 large onion, thinly sliced

4 cloves garlic, chopped

4 pepperoncini, chopped, plus 2 tablespoons of the brine

1 c. chicken broth

Season the pork chops with salt and freshly ground black pepper.  Heat the olive oil in a large skillet over high heat.  Add the pork chops and cook until golden brown for 4 minutes.  Slip over and cook until lightly browned on the other side about 2 minutes more.  Remove to a plate.

Reduce the heat to medium high and heat the remaining olive oil in the skillet.  Add the bell peppers, onion, garlic, pepperoncini, 1/2 teaspoon salt and some freshly ground black pepper.  Cook stirring occionally, until the vegetables are softened, about 10 minutes.  Stir in the pepperoncini brine and the chicken broth.  Return the pork to the skillet.  Reduce the heat to medium low, cook, flipping the pork halfway through, until cooked through and the liquid is reduced, about 5 minutes.