The pork butt roast is sometimes called a cottage ham. It actually comes from the shoulder of the pig.
My family and friends love great pulled pork sandwiches. In order to have pulled pork sandwiches, you have to smoke a pork butt. Here's my cooking video on how to do a smoked pork butt. I hope you enjoy it.
Friday, April 17, 2009
Wednesday, April 15, 2009
Smoking a Sirloin Tip Roast
Last week, I smoked a Sirloin Tip Roast. This is a very inexpensive piece of meat ($2.88 per pound) and requires a low and slow cooking method to make the meat tasty and tender.
Here's the video for the roast.
Here's the video for the roast.
Thursday, April 2, 2009
Recipe: Pan Sautéed Chicken with Vegetables & Herbs
Pan Sauteed Chicken with Vegetables & Herbs
This is great dish for the family. With the cost of beef going up, I have added more chicken to our meal plan. Yes, I do a weekly meal plan. Since I am a project manager and a cook on a tight budget, I plan meals and purchases carefully. Besides, my doctor said cut back on the beef. So, I had to add fish and chicken into my diet.
My wife, Karla, appreciates the fact that I have cook tasty dishes with wholesome ingredients. To be quite honest, you can eat very healthy if you buy vegetables and fruits in season.
INGREDIENTS
1/8 tsp. ground black pepper
1/8 tsp. paprika
2 tbsp. all-purpose flour
4 bone-in chicken breast halves
2 tbsp. olive oil
2 small red onions, cut into quarters
1 lb. new potato, cut into quarters
8 oz. fresh whole baby carrots (about 16), green tops trimmed to 1-inch
1 1/2 cups chicken stock
3 tbsp. lemon juice
1 tbsp. chopped fresh oregano leaves
1 tbsp. chopped fresh thyme leaves
DIRECTIONS
Heat the oven to 350°F. Combine the black pepper, paprika and flour in a small bowl. Coat the chicken with the flour mixture.
Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.Add the onions and potatoes to the skillet and cook for 5 minutes.
Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
Bake at 350°F. for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.
This is great dish for the family. With the cost of beef going up, I have added more chicken to our meal plan. Yes, I do a weekly meal plan. Since I am a project manager and a cook on a tight budget, I plan meals and purchases carefully. Besides, my doctor said cut back on the beef. So, I had to add fish and chicken into my diet.
My wife, Karla, appreciates the fact that I have cook tasty dishes with wholesome ingredients. To be quite honest, you can eat very healthy if you buy vegetables and fruits in season.
INGREDIENTS
1/8 tsp. ground black pepper
1/8 tsp. paprika
2 tbsp. all-purpose flour
4 bone-in chicken breast halves
2 tbsp. olive oil
2 small red onions, cut into quarters
1 lb. new potato, cut into quarters
8 oz. fresh whole baby carrots (about 16), green tops trimmed to 1-inch
1 1/2 cups chicken stock
3 tbsp. lemon juice
1 tbsp. chopped fresh oregano leaves
1 tbsp. chopped fresh thyme leaves
DIRECTIONS
Heat the oven to 350°F. Combine the black pepper, paprika and flour in a small bowl. Coat the chicken with the flour mixture.
Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook until it's well browned on all sides. Remove the chicken from the skillet.Add the onions and potatoes to the skillet and cook for 5 minutes.
Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
Bake at 350°F. for 20 minutes. Uncover the skillet and bake for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme.
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