This has to be the easiest and yummiest pork in the world! Seriously, it contains two items, a crock pot, and a knife. That's all.
A month or so ago, I posted a great way to save a few bucks and stretch a pork loin into several meals. For this recipe, I use one of the pork loin ends. You can use any pork roast, country style boneless ribs, chops, or whatever. It doesn't hurt to keep a little fat, but I recommend trimming most of it off before cubing your pork.
Although this is sweet chili pork, it is not spicy at all.
Sweet Chili Pork
1 1/2 to 2 pounds lean pork, cubed
Bottle of Chili Sauce (I've used Heinz and the "Homemade" kind from Safeway, which is really good and chunky)
Put cubed pork in the bottom of the slow cooker, stir in chili sauce, and let 'er rip for 8 hours on low. Stir occassionally.
This pork can be served over rice, on a bun, as a taco meat, etc. It is really good!
Friday, August 19, 2011
Sunday, August 7, 2011
Burn and Blue Burgers
It's no secret that we are a cheeseburger-loving family. My 21-month old can eat a whole Sonic burger by himself, for goodness sake! So, anytime we hear about a different burger, we try it ASAP! Last night, we saw a burger on Diners, Drive-ins and Dives with Guy Fieri on Food Network that we knew we absolutely had to have.
My husband was not a fan of blue cheese until just recently, when he started eating it melted on red meat. It totally changes flavors when combined with the juices from a good steak or juicy burger. I've always loved blue cheese, but especially with meat.
This burger combines the spiciness of buffalo sauce and the richness of blue cheese, along with the heartiness of beef. I prefer to use Louisiana brand Wing Sauce, but it's a little warm. Crumbled blue cheese can usually be found in the deli section of the grocery store. If you want to make a super juicy and even more flavorful burger, look down in my archives at the stuffed burger recipe. There are so many flavors going on top of these burgers, I chose to just season them with Montreal.
Buffalo Blue Burgers
1-1/2 lb. 80/20 ground beef
Montreal steak or hamburger seasoning
Buffalo wing sauce
Crumbled blue cheese
4 good sized sesame hamburger buns
Combine all ground beef in a large square loaf, then score into four even quarters. Pat each quarter into a round patty, pushing a little indentation in the center (it will puff up when cooked and you want them to puff evenly). Season the top sides of each patty. Throw them in a heavy grill pan, or on the BBQ, seasoned side DOWN. Now season the non-cooking sides. Cook on each side until desired doneness, turning only once (turning more than once can make for tough burgers). Remove from the grill to a baking sheet (if you are using an oven-safe grill pan, you don't need to move them to a sheet). Pour wing sauce on top of each patty, then top each with heaping helpings of blue cheese. Put the patties under the broiler just until the blue cheese starts to melt. While the patties are under the broiler, put bun halves on the grill to warm up (you can grill them with a little butter on each half for extra greasiness and flavor!). Remove the burgers with a spatula onto the warm buns. Enjoy!
My husband was not a fan of blue cheese until just recently, when he started eating it melted on red meat. It totally changes flavors when combined with the juices from a good steak or juicy burger. I've always loved blue cheese, but especially with meat.
This burger combines the spiciness of buffalo sauce and the richness of blue cheese, along with the heartiness of beef. I prefer to use Louisiana brand Wing Sauce, but it's a little warm. Crumbled blue cheese can usually be found in the deli section of the grocery store. If you want to make a super juicy and even more flavorful burger, look down in my archives at the stuffed burger recipe. There are so many flavors going on top of these burgers, I chose to just season them with Montreal.
Buffalo Blue Burgers
1-1/2 lb. 80/20 ground beef
Montreal steak or hamburger seasoning
Buffalo wing sauce
Crumbled blue cheese
4 good sized sesame hamburger buns
Combine all ground beef in a large square loaf, then score into four even quarters. Pat each quarter into a round patty, pushing a little indentation in the center (it will puff up when cooked and you want them to puff evenly). Season the top sides of each patty. Throw them in a heavy grill pan, or on the BBQ, seasoned side DOWN. Now season the non-cooking sides. Cook on each side until desired doneness, turning only once (turning more than once can make for tough burgers). Remove from the grill to a baking sheet (if you are using an oven-safe grill pan, you don't need to move them to a sheet). Pour wing sauce on top of each patty, then top each with heaping helpings of blue cheese. Put the patties under the broiler just until the blue cheese starts to melt. While the patties are under the broiler, put bun halves on the grill to warm up (you can grill them with a little butter on each half for extra greasiness and flavor!). Remove the burgers with a spatula onto the warm buns. Enjoy!
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