Blue Ribbon for Pork Roast with Balsamic Rub

I received a Blue Ribbon for Roast Pork with Balsamic Mustard Rub!

Spane and I with the Blue Ribbon for Pork Roast with Balsamic Mustard Rub

Spane and I with the Blue Ribbon for Pork Roast with Balsamic Mustard Rub

Well, what to you know about that! Spane got the mail today, and he said I had mail, and handed me a padded package. I didn’t think it was for me, I hadn’t ordered anything.

So, I tore the envelope open, and inside was a Blue Ribbon and a certificate from Just A Pinch, where I had submitted my recipe for Pork Roast with Balsamic Mustard Rub. I was stunned, to say the least, and then I visited their site, and this is what their Test Kitchen had to say:

The seasoning in this recipe is a perfect blend. Spicy and flavorful, hearty and super satisfying… Enjoy!
Just A Pinch!

Well, thank you so much Just a Pinch, specifically Janet Tharp, the head tester, chief cook and bottle washer!

I have to highly recommend this site as not only are they hosting one of my recipes, there are literally hundreds of fabulous recipes available. This is place I bookmarked and visit often.

I have also joined a few discussion groups at Just a Pinch, and would like to visit other food bloggers who are members of Just a Pinch. I would like to share their recipes here as well, with permission, of course.

Good cooking to all!

Recipe: Pork Loin with Balsamic Mustard Rub

Ingredients

  • 1 pork loin roast
  • 1/4 cup Balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon Zatarains or other Creole mustard
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cumin
  • 1/2 teaspoon thyme

Instructions

  1. Mix all the ingredients together and rub this on the roast, coating it well. Let it sit in the refrigerator for at least a half an hour before putting it on the grill.
  2. When putting it on the grill, put it on direct heat, and rotate to seal all the sides, about five minutes, then cook the rest of the time in indirect heat, covered until the roast reaches 165 degrees, about 20 minutes.

Variations

If you are going to be doing this indoors, then heat an iron skillet on the stove top, brown all sides of the roast, then put in the oven for the rest of time, about 20 minutes.

Culinary tradition: Creole

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
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Memorial Day – Pork Loin with Balsamic Mustard Rub

Recipes in this Post

The smoke always goes to the prettiest one.
Major Charles Monroe Boswell, 1961

On the heels of Stevie and Amber Lewis’ anniversary party, is Memorial Day, unofficially that beginning of summer when all the barbecues stretch their legs as they come out of storage. My barbecue, Lola, has been living over at Amber’s house since last summer, but she is coming home today, and will have me as her chef. I am excited!

Lola is a Weber One Touch Silver Kettle Grill 18 1/2 inches in diameter. She is the third Weber I have had, the first was stolen when the person who borrowed it forgot to lock the gate, and the second had a run in with a BVM sister. The BVM sister was fine, the barbecue did not fair so well.

I love to barbecue. I remember when I was a little girl, my father would start the barbecue up on the lawn (I don’t know why he used the front lawn, but he did). We had a Weber, and I when I complained about smoke going in my face, my father said “The smoke always goes to the prettiest one.” I still tell people that when they complain about the smoke. I’m sorry, but even with the smoke, and having to clean out the charcoal, gas barbecues just do not do as good job. Even my church, Holy Family Catholic Community, uses a Smokey Joe modified with long legs so the priest does not have to bend down to get the flame to light the Paschal Candle at Easter Vigil.

The pork roast I am preparing always comes out very flavorful, moist and tender. It is my son Spane’s favorite, and if I’m not careful, he will eat the whole thing by himself. If you don’t have a grill, you can always prepare Pork Loin with Balsamic Mustard Rub on the stove top and oven.

To accompany our roast, I prepared Potato Salad with Red Onions and Italian Parsley, Red and White Coleslaw, and I also put chicken on the grill. Yes, there is a way to not burn chicken on the grill, and I am happy to share it with you.

Recipe: Pork Loin with Balsamic Mustard Rub

Summary: This recipe won a Blue Ribbon

Ingredients

  • 1 pork loin roast
  • 1/4 cup Balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon Zatarains or other Creole mustard
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cumin
  • 1/2 teaspoon thyme

Instructions

  1. Mix all the ingredients together and rub this on the roast, coating it well. Let it sit in the refrigerator for at least a half an hour before putting it on the grill.
  2. When putting it on the grill, put it on direct heat, and rotate to seal all the sides, about five minutes, then cook the rest of the time in indirect heat, covered until the roast reaches 165 degrees, about 20 minutes.
  3. If you are going to be doing this indoors, then heat an iron skillet on the stove top, brown all sides of the roast, then put in the oven for the rest of time, about 20 minutes.

Quick notes

Please use a good mustard for this. Plain yellow mustard will NOT work. A sweet, honey mustard, will not do well either.

Variations

You could use Dijon or a stone ground mustard.

Preparation time: 30 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Culinary tradition: USA (Southern)

My rating 5 stars:  ★★★★★ 20 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Perfectly Barbecued Chicken

How many of you have had blackened chicken? I’m talking about the kind that is black on the outside, and bloody pink on the inside. I am sure the answer is too many times to mention.

Most people make the mistake of putting the sauce on the chicken and then putting it on the grill. Most sauce has sugar in it, and sugar will burn way before the inside of the chicken is cooked.

To cook chicken properly on the grill, have the coals at medium heat, then put the chicken on the grill skin side down. Cover the grill, and come back in about five minutes to check the chicken. Depending on the sizes of the pieces, if the top part of the chicken has started turning white, then it is time to turn it over on the other side, otherwise, wait another five minutes and check again.

Now is the time to get out your instant read thermometer. It is very important that the chicken reaches the proper cooking temperature as under cooked chicken can be very dangerous, worse than pork. Chicken should reach an internal temperature of 175, so look to sauce it at about 170.

Once the chicken has reached that temperature, it is time to put on the sauce. Sauce one side, cover and cook about two minutes, then turn over, sauce and cover and cook another two minutes or until the sauce has begun to caramelize on the chicken.

At this point, you can remove the chicken from the grill, because it is thoroughly cooked on the inside, and nicely sauced on the outside.

Recipe: Red and White Coleslaw with Boiled Dressing

Ingredients

  • Salad

  • 1/2 head small white cabbage
  • 1/2 head small red cabbage
  • Boiled Dressing

  • 6 tablespoons vegetable oil
  • 1/2 cup cider vinegar
  • 1/2 cup sugar
  • 1 tablespoon Dijon mustard

Instructions

  1. Slice or shred slaw finely. Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover with plastic and refrigerate at least 1 hour or up to 1 day.

Variations

You could add raisins, carrots or apples if you want. Add what you usually add to coleslaw and make it your own!

Preparation time: 1 hour(s)

Cooking time: 5 minute(s)

Diet type: Vegetarian

Number of servings (yield): 6

Culinary tradition: USA (Southern)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

And the Award Goes To …. Apple Brown Betty with Red Hots Sauce

Recipes in this PostApple Brown Betty

My Apple Brown Betty with “Red Hots” Sauce won third prize at the annual Dessert and Appetizer Fil-Am Kiwanis competition. Last year, I won first place for Chicken Liver Pate with Cornichons and Blue Cheese Butter. Last year I won $200.00, this year, because of the economy, the first prize was only $100.00, so my third prize was $50.00 – I don’t mind about the money, getting the recognition was enough for me.

I have been making Apple Brown Betty all winter. I love the simplicity, and the warm comfort food quality of it. In the past, I threw out the peels – this time I did something different and fried them then dusted them with sugar and cinnamon before putting them on top of the finished Brown Betty. They were fantastic!

Recipe: Apple Brown Betty with “Red Hots” Sauce

Ingredients

Ingredients for Apple Brown Betty
  • 4 Apples
  • 3/4 cup Brown sugar
  • 1/8 teaspoon Mace
  • 1/2 teaspoon Nutmeg freshly grated
  • 1 1/2 teaspoons Cinnamon ground
  • 1/4 cup Dried cranberries
  • 1 Armenian Raisin Bread
  • 1/4 teaspoon Sea salt
  • 1/2 cup Butter melted
  • 1 tablespoon Butter cut up
Ingredients for Deep Fried Apple Peels
  • 1 tablespoon Flour
  • Vegetable oil
  • 1 tablespoon Sugar
  • 1 teaspoon Cinnamon
Ingredients for Red Hots Sauce
  • 1 cup light brown sugar
  • 1 tablespoon flour
  • 2 tablespoons butter
  • 1 cup boiling water
  • 1 teaspoons Saigon cinnamon
  • 2 teaspoons Pure Vanilla Extract DO NOT use imitation Vanilla
  • 1 teaspoon Cayenne
  • 1/2 teaspoon Rum flavor

Instructions

Apple Brown Betty
  1. Preheat oven to 350.
  2. Peel the apples, and reserve the peels. Core and chop up the apples into 1 inch pieces. Put the apples into a large bowl. Add the brown sugar, mace, nutmeg, cinnamon, cranberries and melted butter. Put the raisin bread into a food processor and process into crumbs. Put almost all the crumbs into the bowl. Mix all well. Put into 1 quart casserole dish. Bake for 1 1/2 hours or until apples have softened. Remove from the oven,

    Apple Brown Betty

Apple Peels
  1. Heat oil in a frying pan. Dredge the peels in the flour. Fry in oil until they have crisped then remove and dust with sugar and cinnamon. Place on top of Betty for garnish.
Red Hots Sauce
  1. Mix sugar and flour in a small pot. Stir in water. Cook gently stirring constantly until slightly thickened. Add butter and simmer 6-8 more min. Remove from heat. Whisk in cinnamon rum flavor, cayenne and vanilla. Makes one and a half cups.
  2. Serve warm. This is very good with “Red Hot Sauce” and ice cream.

Quick notes

If you can’t find good Armenian Raisin bread, then use Panettone, and soak some extra raisins in a little water with a tiny bit of cardamom. If you can’t get Panettone, then use regular raisin bread, but reduce the amount of cinnamon.

You could also make this Betty in a a Nesco oven, leaving your regular oven available for other dishes. Yeah, Nesco!

Preparation time: 30 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Update: I found a wonderful recipe for Applesauce in a crockpot… looks great! Lunch Fir For a Kid.

Chicken Liver Pâté with Cornichons and Blue Cheese Butter

The award for Best Appetizer at the Fil-Am Kiwanis function went to yours truly for the Country French Pâté with Blue Cheese Butter Spread and Cornichons. I didn’t win for my Ultimate Sour Cherry Fudge Cake, but who cares, right? The Oreo truffles won, and they were truly fantastic!

 

Country French Pate with Blue Cheese Butter and Cornichons

Ingredients

  • 1 pound Chicken Liver
  • 1/2 pound Butter
  • 1 1/3 Garlic
  • 1/3 Onion
  • 2/3 tablespoon Country Style Pate Spice
  • 1/3 cup Red wine

Instructions

  1. Dry and clean chicken livers. Chop onion and garlic finely. Sweat garlic and onion in a little butter. Set aside. Saute chicken livers. Add onion mixture. Add red wine and pate spice. Let cook down until almost all liquid is reduced. Place mixture in food processor. Process and let cool. Cream butter separately. Fold in cooled liver mixture. Mix thoroughly.
  2. At this point, you can put it into a nice bowl or crock. You can also roll it in wax paper.
  3. Chill the pate over night. If you rolled it up, slice it for putting on toast. If you did not roll it up, it is advisable to let it come to just about room temperature before serving.

Quick notes

If you want a lot of pate, just increase the amount of chicken livers. This is a real crowd pleaser, even for people who do not like pate, and especially those who do not like liver.

Recipe Links

Recipe for the Country Pate Spice.

Preparation time: 24 hours

Cooking time: 1 minute(s)

Number of servings (yield): 12

Culinary tradition: French

Calories: 392

My rating 5 stars:  ★★★★★ 10 review(s)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.

 

Country Pate Spice

Summary: This is the spice for Country Pate

Ingredients

  • 1 1/2 ounces Green Pepper Corn
  • 1/3 ounce Dry Pimento
  • 1/3 ounce Mace
  • 3/4 ounce Paprika
  • 1/3 ounce Coriander
  • 1/3 ounce Thyme
  • 1/4 ounce Rosemary
  • 1/8 ounce Marjoram
  • 1/8 ounce Clove
  • 1/3 ounce Bay leaf
  • 1/3 ounce Allspice

Instructions

  1. Put all ingredients in clean coffee grinder and process.

Quick notes

All ingredients are dry ingredients. If you can’t find dried pimento, omit it and use a bit more paprika. You can keep put the spice into a clean glass jar, top it and use it when ever the mood strikes.

Preparation time: 1 minute(s)

Cooking time:

Number of servings (yield): 12

Culinary tradition: French

My rating 5 stars:  ★★★★★ 10 review(s)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.

 

Blue Cheese Butter

Ingredients

  • 1/4 pound Sweet butter
  • 1/4 pound Blue Cheese
  • 1 teaspoon Herbs de Provence

Instructions

  1. Combine all ingredients in a food processor and process. You can roll it or put it into a container at this point. It should be chilled in the refrigerator overnight. If you are going to slice it, do not bring it to room temperature, but if you are going to serve it from a container, then leave it out for a while before serving.

Quick notes

The longer the mixture sits, the more flavorful it becomes. Use only sweet butter, as using salted butter would make the product too salty.

This is beautiful served with Melba Toasts.

Preparation time: 10 minute(s)

Diet type: Vegetarian

Diet tags: Gluten free

Number of servings (yield): 12

Culinary tradition: French

Calories: 120

My rating 5 stars:  ★★★★★ 10 review(s)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.