Recipes and daily menus from the CCGS Jean Goodwill
This, apparently was a hit. We ran out fairly early. We started with a combined 14 or 15 pounds of pork combined (pork belly and pork tenderloin). Pork Burnt Ends 1 Pork Belly (10 lbs) Pork Tenderloin (5 lbs) BBQ rub BBQ sauce The pork …
This is an easy dish to do. You can do the pork ahead of time and reheat it in the sauce. If you are wondering why flour and corn starch. I find the flour alone will get soft and fall off the pork, The corn …
This is a traditional Quebec pork pie. Until recently I thought there was only 1 type of tourtiere. But, I have been told there is another style, done in the Saguenay-Lac-Saint-Jean area. That looks more like what I would call a meat pie, more of a stew type filling with a chunkier filling. Apparently it is an item for debate in Quebec.
For this recipe I like to use a springform pan to make a deeper pie with more filling, but a large deep dish pie plate will work just as well.
Tourtiere
Pie Crust
Pork Filling
2 1/2 lbs ground pork
1 onion finely diced
1 stalk celery very finely diced
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 tsp salt
1/2 tsp ground black pepper
1 cup chicken stock
1 cup mashed potatoes
Directions
Sweat the onions and the celery until the onions are clear.
Add the ground pork, fry until cooked through
Mix the allspice, cinnamon, clove, and nutmeg. Stir in half the spice mix until they are mixed well.
Taste for salt and to make sure the spice mix is not strong, add the remaining spices. The spice flavor should be very faint. Be gentle, this is not an apple pie.
Pour in the chicken stock and simmer until most of the liquid is evaporated. (If it is still a bit damp, add 1 or 2 tbsp of instant potatoes to absorb the liquid.)
Remove from the heat and mix in the mashed potatoes.
Roll out the pie crust, and place in a 10 inch springform pan. Fill with the pork, Then roll out the top crust. Crimp the edges and bake.
Bake at 375 F for 10 minutes, then lower the temperature to 350 F and bake for another 20 minutes or until the crust is golden.
Quite a few years ago I did some cooking classes. I found it very nerve racking standing in front of 16 women explaining food. I had them work in pairs so we needed 8 tasks for each class. I set the evening menus to include …
I will make this to make meatballs, some will be left unshaped to add to soups and pasta. I never make actual sausage. When at home I will make 3 or 4 pound batches. Some I form into balls the rest will be portioned into …
A scaloppini is a thin cut of meat (usually flattened with a hammer), it can be veal, pork, or chicken. I have had similar things prepare by Spanish cooks called Escallop. If there are more coatings or breading you start getting to schnitzel, cutlets or the American chicken fried steak
This recipe calls for a tomato sauce, a simple, but good quality sauce always works better. When plating try not to over sauce. It is meat with a sauce, not soup.
Pork Scaloppini with Tomato Sauce
Canola oil
1/3 cups all purpose flour
24 oz pork loin
Salt and pepper
10 oz Tomato Sauce
2 oz butter
½ cups grated Parmesan cheese
Divide pork into 6 ounce chops. Cut each chop in 2 equal pieces. With a meat mallet pound pork to ¼ thickness
Combine flour and salt and pepper. Dredge the pork. Shake off the excess.
In a sauté pan bring the oil to a medium high heat. Cook the pork in batches, until lightly browned. Remove from heat as they are browned. Keep warm
Heat 1/2 the tomato sauce and the butter in the sauté pan. Pour over the pork. Warm the rest of the sauce and retain until plating.
When plating, spoon the remaining sauce over the pork. Garnish with parmesan cheese.
Serves 4
Here is one version of pulled pork. I do several different styles, this is pretty basic. Some I smoke, some are a more Caribbean version that I do for Cuban sandwiches. Some are sweeter, some lean more to a vinegar flavor. It all depends on …
This is another of the Filipino dishes that I do. I learned this from Noli Seurto. Noli was one of my cooks on the Helix Intrepid. Tocino is a sweet garlic pork that is very addictive. I refer to this as meat candy. It is …
Also known as Chinese BBQ it has nothing to do with BBQ. I read somewhere that it was named that way because when it is marinated properly the color ring in the meat resembles the smoke ring of deeply smoked American BBQ meats.
This has became another of my menu staples that I get requests for fairly frequently
Chinese BBQ
MARINADE
1 1/2 tbsp brown sugar (white also ok)
1/2 cup honey
1/4 cup hoisin sauce
2 tbsp light soy sauce
1 tsp five spice powder
1 tbsp oil (vegetable or canola)
2 tsp red food coloring ,
1.2 – 1.5kg / 2.4 – 3lb pork shoulder or pork belly. Lean cuts can be used, but be careful they don’t dry out during cooking
2 tbsp Extra Honey
Instructions
Mix Marinade ingredients in a bowl.
Cut pork in half horizontally to make two long, flat, thin pieces (better flavour penetration).
Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours ( or in the fridge (overnight is the bare minimum)
Remove from marinade. Save marinade.
Roast at 350 for 30 minutes
Add the extra honey to the saved marinade. Then simmer until it is thick syrup.
Brush over roasted pork. Roast for another 20 minutes, Be careful, do not let it burn. Brush pork again for10 minutes. Let rest for 10 min
