Glazed Butts and Fried Toes

Another change in the menu...no chicken equals more pork. I was at Sweetbay a few weeks back and they had some really nice (smaller) pork butts on sale for between $2-3 bucks! I couldn't pass them up so we bought like 6 of them. Hence, tonight we are having...

Glazed Butts (Honey Glazed Pork Roast)

Season Rub: Onion powder, Black pepper, Salt, Red pepper flakes (I was out of Cayenne), Paprika

1. Rub Roast generously with your seasoning rub. Turn on oven to 350 degrees
2. In an oven ready pan, melt 3T butter along with 2T honey (or maple syrup) and 1T garlic. Once butter is melted, add Roast. Brown all the sides.
3. Cover pot with a tight fitting lid and place in the oven. Cook 15-20 minutes per pound. Turn the Roast half way through. (This can also be placed in the crock pot on low for 4-6 hours)

Fried Toes (Potato Croquettes)

Mashed Potatoes (1 tub or about 1 lb)
Garlic, minced/crushed
2 eggs
bread crumbs

1. Season your potatoes if not already and mix in the garlic. Next, lightly beat 1 egg and then combine with the potatoes.
2. Roll the potatoes into 2 inch logs that are about the thickness of a quarter. (if you have cubed cheese, it is super yummy to slide a cube in the center of the potato roll before coating)
3. In a new bowl, lightly beat the other egg. In a separate bowl, add the bread crumbs. (I like to spice things up a bit add a bit of Tabasco in with the egg)
4. Roll each potato roll (or croquette) in egg and then in breadcrumbs. Fry or bake until crispy. Serve with sour cream.

Pierogies

Tomorrow should be an awesome experience. We will have six 2-3 year olds and their mamas trying to put pierogies together. It should be interesting to see the attention span of these little ones in addition to their attention to detail. I am thinking they will have some fun making circles and maybe putting the filling in, but the mamas will probably have to take over to finish everything up! We shall see though. I will update with pics (if I remember to take them. In the meantime...here is the recipe for you to check out!

Potato and Cheese Pierogies


Dough:   2 c flour;  1/2 t salt;   2 egg yolks;   2 t oil;   1/2 - 3/4 c hot water
Filling:   Prepared mashed potatoes; 1 c cheddar cheese


To make the dough:

1. Put the flour in a mountain shape on your counter. Sprinkle the salt on top of flour, then make a well in center. Add the egg yolks and oil in the center of the well. Stir in circular motion using your fingers, working from middle of flour out. Add water a little at a time, as you go. The dough should be slightly sticky. Roll into a ball.

2. Knead dough 20 - 25 times or until soft and elastic. (or simply put in the stand mixer with the kneading bit for a few minutes until elastic) Wrap in plastic wrap. Chill at least 1 hour or overnight.

To Fill:
1. To fill pierogies, divide dough into 3 - 4 pieces. Using hands, shape into logs about 1" in diameter. Slice each log into pieces 1-inch wide. Dust lightly with flour. Press each piece into a thin round circle. Add 1t of filling in center. Then, gently pull dough over filling to form half-moon shape. Carefully, pinch edges together to seal. Place on baking sheet lined with parchment paper.

To cook:

1. Bring a big pot of water to a hard boil. Reduce heat to simmer. Add perogies, one at a time. (be careful not to over crowd the pan) Cook uncovered, 5 minutes, stirring occasionally. Remove pierogies from water or drain.

2. In a saute pan, melt 1-2 T butter. Saute pierogies on each side until lightly brown. Serve with sour cream.

Southwest style burger and Campfire Potatoes

Southwest style burgers are a real hit in this household which is a surprise with my super picky hubbie.


Southwest Style Burgers
1 can of chipolte peppers in adobo sauce
1lb ground beef
1t garlic powder
Salt and Pepper
Fixings: Colby Jack cheese, tomato, avocado buns, ketchup

I cut up 1 pepper and added just a bit of the sauce (maybe 1-1.5T) into a bowl with the meat. Then, seasoned with garlic powder, salt and pepper. Then, my hubbie grilled up the burgers. I sliced up the tomato and avacado.

Campfire Potatoes
Red potatoes, diced small (I used 5 med potatoes)

A1 sauce
Hot sauce
Lawry's Seasoning Salt
Red pepper flakes
Salt and Pepper
Worcestershire sauce

In a non-stick skillet heat the potatoes over high heat for a few minutes. (cut them small so they cook quickly) Cook until tender, but not soft. Add enough A1 sauce so all the potatoes have a thin coating over them. Next add some red pepper flakes, hot sauce, Worcestershire sauce, salt, pepper, and Lawry's. (Use as much or as little of each) Continuously turn the potatoes until they are cooked through. The sauce will form a crunchy outer layer. About 5 minutes before finishing add a little more A1 and hot sauce, tossing to coat.