Easy Crock Pot Bar-B-Que Pulled Pork for a Hungry Bunch!

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Today I brought lunch to a bunch of hungry men, including two of my sons, who took a Saturday to pull their considerable talents and muscle together to build a very special tree house for a sweet little 5 year old girl, recovering from major surgery.

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tree house 2

One of the easiest, most economical, filling,  and yummy things to Make & Take to feed a crowd is bar-b-que pulled pork sandwiches!  The sauce is so good, you really don’t need any condiments, but a spoonful of my Easy, Spicy Crunchy Asian Slaw on top adds extra  deliciousness!

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I like to use an even mixture of pork loin (which is the lean white meat cut of pork) and pork butt (which is darker, a little fattier and more tender).  This recipe will easily feed 10 people, but I doubled the recipe today, and was able to cook the whole thing in my extra big crockpot — which yielded enough for 20.   Just turn on your crock pot the night before and it will be ready to pull it apart in the morning;  or start it in the morning and have dinner ready when you come home.

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Easy Bar-B-Que Pulled Pork in a Crock Pot

2 – 3 lbs. pork loin

2 -3 lbs pork butt (with or without bone)

1 full head of fresh garlic, peeled, and rough chopped

2 t.  Tony’s Chachere’s Seasoning (or your favorite Cajun Seasoning with Salt)

2 t.  Grill Seasoning (or 1 1/2 t. salt, 1/2 t pepper)

2 T. Worcestershire Sauce

1 1/2 cups your favorite bottled  B-B-Q Sauce (I like Sweet Baby Rays)

1/2 cup ready-made Italian Dressing, any kind

1 t. Tabasco sauce

1 envelope dry Lipton Onion Soup mix

1 cup water

2 T. brown sugar (if you prefer your sauce a little sweet)

 

Directions:

Cut the pieces of pork into about 6 big pieces.  Whisk the rest of the ingredients for the sauce into a big bowl.  Pour half the sauce into the crock pot, add the cut pieces of pork arranging evenly, pour the rest of the sauce on top of the meat. Cook on high for 5 to 7 hours or until tender enough that when you pull at the meat with two forks it comes apart easily. When pork is tender, lift out the meat with tongs or two big spoons,  and place in a big rectangle pan.  Using two forks tear the meat into shreds.  Pour the sauce from the crock pot over the meat and mix evening so that the light and dark meats are evenly combined.  Taste and check seasonings, adjust to your taste.  At this point you can serve it  right away, or cover and refrigerate, then reheat in the oven (covered with foil) at 350 for about 20 minutes when you are ready to serve.  Serve on your favorite buns or potato rolls with slaw, extra bottled BBQ sauce, sliced pickles and jalapenos.

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Skinny Deli Veggie Roll Ups (No Carbs, Less than 100 Calories)

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1 Skinny Roll-Up, cut in half to better show you the stuffing.(But you may prefer to eat it without cutting it in half, as it is less messy)

(Becky, the Mama)    You know those times when you want “just a little somethin’-somethin’’” to tide you over to until the next meal, or give your foggy brain an energy boost?  Something good for you, tasty, without lots of calories or carbs?  But  you want more than a few carrot or celery sticks.  Or maybe you want a light lunch in a hurry, but you aren’t crazy about the idea of sandwiches or wraps with all that bread?

           Here’s my favorite pick-me-up-in-a-hurry snack and it is less than 100 calories per Skinny Roll Up.  No carbs. No gluten (as long as the meat and cheese you use is gluten free.)  Plus there are a thousand variations to this basic “recipe”:   you can choose whatever thinly sliced sandwich meat you like (or substitute a vegan version), then chose a small bit of cheese (your choice, or leave it out),  whatever veggies you have on hand (cooked or raw or a combination), and any sauce that floats your Roll Up Boat from honey mustard (as I used here), to a little dollop of Ranch Dressing with Buffalo Sauce, to Teriyaki Sauce with Sriracha, to Bar-b-que sauce… and on and on.  They are surprisingly filling, two of them with a piece of fruit works as a great light lunch, and the calories are such that you can enjoy another snack or small dessert with a cup of tea or coffee at mid-day and not break your calorie bank.

            When your kids claim they are famished and dinner is till an hour away, you can teach your kids how to build-their-own Roll Ups, letting their imagination lead the way.  Just one Roll Up will tide them over until dinner, but won’t spoil their appetite.   You can also wrap their favorite “roll-ups” in Saran Wrap, leave off the sauce, and send them a little “dipping sauce” in a small container for some variety in their lunch box. (You may want to use 2 slices of deli meat for these so they are easier for the kids to handle.  A half slice of American cheese also helps it “stick” and stay together better.)

            Vegetarian or Vegans can substitute ToFurky Roasted Deli Slices, which have excellent taster reviews.  Or skip the meat layer, use a large soft piece of lettuce instead, and spread the lettuce with humus or refried beans for the protein.

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I used thin deli Honey Ham, a slice of Romaine, a slice of Roasted Red Pepper, some white cheddar cheese strips, sweet pickles and honey mustard. Yummmm….

Skinny Deli Veggie Roll Ups

Thin Sliced Deli Meat (Your choice, I used Honey Ham.  Vegans can use ToFurky Deli Slices)

1 t. or more  of your favorite sauce or dressing (I used Honey Mustard)

1/2 to 1 oz. of cheese, sliced or cut in small strips (1/2 slice of American Cheese, or 2 or 3 small thin strips of any hard cheese)

Small pieces l of lettuce

Pickles, Roasted Peppers (Anything pickled you like that adds a “bite” — pepperocinis, sliced olives or jalapenos are yummy too. I used midget sweet pickles)

 1 or 2 T.  Veggies, cooked or raw (thinly sliced carrots, cucumber, celery, tomato, avocado, raw pepper sticks, sliced green onions, mashed beans, humus  or leftover cooked veggies of any kind)

Directions

Lay a thin slice of deli meat on a plate (you can double this if you want more protein and sturdiness).   Stack lettuce, cheese, pickles and veggies down the middle of the deli slice.  Squeeze your favorite dressing over this. Roll up like a burrito and enjoy.  If making a bunch of them to serve later or to pack in a lunch, you may want to secure them with a toothpick.   (Also if they are to be served later or eaten for lunch, you may prefer to leave off the dressing and keep it separate to use as a dipping sauce.)

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One Skinny Roll Up, Cut in 1/2 on Diagonal (to show inside stuffing)


Light, Airy, Crispy Bacon Waffles (Best. Waffles. Ever.)

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(Becky, the Mama.)

If there was one dish I loved more than any other as a child, it would be my mother’s homemade waffles.  Life was good when that enormous waffle iron was plugged in and heating up.    She used a recipe for “Oh Boy!” Waffles from her stained, yellowed, old copy of her  red and white checked Better Homes and Gardens Cookbook.  I asked for them for my birthday and every special occasion I could find or make up.

I’ve tried dozens of other waffle recipes, and none compares to this very old standard.  Today I substituted almond milk for a little more than half of the diary milk and used a light olive oil in place of the vegetable oil in the original recipe.

Insert me high five-ing myself right here.  No kidding.  The BEST WAFFLES I’VE HAD IN MY LIFE.  Period.

Light as air, crispy…. Simply perfect.    To me there is nothing worse than a heavy waffle, the kind where,  if you take one bite you feel like you already ate the whole waffle and need to go lie down.  If you, like me, prefer an airy, tender waffle, brown and crisp on the outside, a waffle that leaves you perfectly, lightly satisfied instead of feeling like you swallowed a ball of dough,  prepare to fall in love.

We also love bacon with waffles, and I’ve found that cutting the bacon up before browning (I use kitchen shears) and then stacking the pieces atop the waffle to serve not only looks pretty, but allows you to easily get a little bite of bacon with each bite of waffle.  Plus you get a little syrup (we indulge in pure maple syrup and close our eyes at the price), on the bacon:  maple and bacon together make a very happy coupling in your mouth.

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Airy, Crispy, Bacon Waffles

Make 5-6 Round Belgian Waffles

2 1/4 cups all-purpose flour (I always give the flour in my canister a little stir, then lightly put the flour into the measuring cup, leveling off)

4 teaspoons baking powder

3/4 teaspoon salt

1 1/2 tablespoons  sugar

2 large eggs

1 1/4 cups almond milk (I used 30 calorie per cup brand)

1 c. dairy milk (I used 1 percent)

3/4 cup light olive oil  (plus oil for waffle iron)

8 slices bacon, cut in 1/3’s,  cooked crisp and drained

Directions: 

Heat waffle iron to your desired temperature, putting a little olive oil on the bottom iron, closing the lid to let it distribute well and let the oil get hot. (I always use the Dark setting to get them extra crisp)

 In a large mixing bowl, whisk the flour baking powder salt and sugar together.  Make an indention in the middle of the dry ingredients and put eggs, almond and dairy milks and olive oil in the indention. Whisk the wet ingredients in the middle of the bowl and graduation pull in the dry ingredients around the sides until thoroughly whisked.  Batter will be loose, and you make think it is a bit on the then side.  Also as it sits it will begin to rise a bit in the bowl.

Using a long-handled measuring cup, put about 3/4 cup batter into hot iron.  Cook to desired crispness.

Put waffle on a plate and pile up the bacon pieces in the middle, like a little bacon haystack.

Add butter and syrup and enjoy a little bite of bacon with every piece of waffle…  (I also like a little squeeze of fresh orange atop my waffle, for a bright citrus taste.)

Leftovers: Since this recipe makes quite a bit of batter you can use leftovers in two ways:  1) go ahead and make more waffles, on the light side, put them in ziploc bags and refridgerate or freeze.  When ready to heat,  put them on a cookie sheet and bake at 400 degrees until re-crisped and golden.  2) Save leftover batter in Tupperware container in fridge.  Just before making waffles, add another 1/2 t. baking powder to batter to help revive the “lightness”  and cook as above.  This is my favorite method.

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Easy Moo Shu Veggie or Chicken Wraps

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“Come, let’s be a comfortable couple and take care of each other! How glad we shall be, that we have somebody we are fond of always, to talk to and sit with.”  Charles Dickens

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My husband Greg and I love our little pleasurable routines.  It really doesn’t take much to make us happy.  We don’t need high adventure, fast cars, tall mountains, or Broadway plays.  We get a kick out of watching Jay Leno’s “headlines” segment on Monday nights and reruns of “30 Rock”. We can’t wait to snuggle up on Sundays to watch Downton Abbey when it reappears on PBS this winter.  He often watches sports, while I contentedly piddle on Facebook from a comfy loveseat nearby.

We enjoy quiet road trips with Dean Martin and Frank Sinatra playing in the background more than attending rousing stage concerts.  Greg stands and greets me with a kiss every morning as I stumble into the kitchen; me waking up to my first cup of coffee two hours after he’s greeted the morning. We watch Brian Williams tell the news every evening (in his friendly voice,  even the worst disasters sound less terrible).  Then I serve our suppers,  all prettily plated,  as we eat in living room, our feet up, hearts at ease. We usually clean up the unbelievably messy kitchen, afterwards, together.

 During the summer we meet outside on the porch swing for Happy Hour and conversation at 5:00 p.m.  We go to bed, each reading our e-books, a glass of ice water on my bedside table.  I slather on Lemon Cream Lotion and Greg always says I smell like lemon pie before he kisses me goodnight, wishing me sweet dreams. Then he hands me the treasures that have somehow gathered on our bed during the day: hair clips, reading glasses, books, jewelry, pens and notebooks, stray socks, apple cores — clearing room for us to ease under the quilt and fall asleep.

We’re mostly One-Note Nellys without much need for variety or grand adventures.  We find, in the comfort of each other’s company, all the thrill we generally need.  A free evening with nothing planned  is typically our idea of perfection.

Our date night’s are inevitably to our favorite Asian restaurant, John Holly’s, followed by a movie. At John Holly’s I always order the same thing:  Moo-Shu Veggies. I pile them up on thin rice pancakes with a drizzle of thick salty-sweet Hoison Sauce and dash of sriracha, then rolled the delicious stuff up like a burrito.

This quick and savory-sweet recipe for Moo-Shu uses thin uncooked flour tortillas (easier to find than rice pancakes) and has become one of my favorite veggie based cook-at-home meals now.  Greg likes it with chicken but you can substitute edamame, tofu or scrambled egg (or combo thereof) to avoid meat and make this easily vegetarian or vegan.

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Easy Moo Shu Veggie or Chicken Wraps  

1 16 ounce package of pre-shredded  Asian or colorful Cole Slaw mix

1 cup fresh snow peas, chopped into ½ inch pieces

1 cup fresh chopped mushrooms, any kind

1 cup chopped or shredded cooked chicken (or sub 1/2 cup diced tofu, edamame or raw egg, whisked)

1 large clove garlic

1 T. olive oil

1 T. sesame oil

3 T. soy sauce

1 T. maple syrup, honey, molasses or brown sugar

salt & pepper to taste

4- 5 uncooked Tortillas (or the thinnest pre-cooked tortillas you can find)

½ cup Hoison Sauce (in Asian sections)

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¼ cup hot chili sauce or sriracha (optional, if you like heat)

1/2 cup cashew pieces or sliced almonds

Directions:

In a large skillet or walk, heat oils and 1 minced fresh garlic clove.  Toss in slaw, chopped snow peas and mushrooms.  Add chicken and/or tofu/egg. Cook until tender-crisp. Add soy and your choice of sweetener. Heat through.  Add salt or pepper if needed to season.

Lightly cook/brown the tortillas on a flat skillet.  Put about ½ cup of the hot veggie mix down the middle of each tortilla. Sprinkle with 2 T. sliced almonds or cashew pieces.  Drizzle on Hoison and dot with a little hot chili sauce or shriracha if you enjoy some heat with your Asian food.

 

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Roll up like a burrito and slice on the diagonal, in half to serve.

moo shoo pork 012Variations: Use any veggies you like: peppers, bean sprouts, water chestnuts, celery, some fresh grated ginger – use your taste and imagination.  Try using leftover beef, pork or shrimp instead. Experiment with different nuts or sesame seeds, sliced green onions, crispy Chinese noodles or fried won ton strips, perhaps a squeeze of fresh lime.


Green Chili Huevos Rancheros (with Perfect Poached Eggs)

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“I thought eggs were going to be greasy and slimy, but it tastes like cheese sauce. Yum.” Julie Powell, “Julie and Julia”

(Becky, the Mama.)

The short list of foods my husband Greg can cook are: hamburger patties,  grilled cheese sandwiches and pancakes.  So it may come as a surprise to you, as it did to me, that Greg is the one who taught me to poach a perfect egg.   His mother taught him as boy, and he taught me as a newlywed,  and I have to say that when I cooked one correctly: whites firm, yolk thick but still with plenty of liquid gold, it was something of a revelation.

I’ve never been a fan of eggs.  And I have no clue why poaching an egg in boiling  water,  rather than scrambling, boiling or frying  (without benefit of bacon fat or butter!) transforms the lowly egg into something exquisite, but it does.  To Julie Powell it tasted like cheese sauce; to me, with a tiny sprinkle of sea salt, a poached egg tastes like melted butter.

Last week I had a little left-over homemade green pork chili, along with some left-over homemade refried beans, and decided to make Huevos Rancheros.  It was so good, hitting all the right flavor notes,  I proceeded to have it every day for breakfast and lunch for the next three days. There was just something comforting and delicious about the combination of the flavors of warm corn, earthy beans and tangy green chilis topped with one perfect, buttery poached egg.  Where had this dish been all my life?  And why had I not made it before?

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Green Chili Huevos Rancheros 

Serves 1 or 2, depending on how hungry you are!

Ingredients:

2 large eggs

2 t. vinegar

Sea salt & pepper

Water – to fill about 2 inches depth in a small skillet

2 corn tortillas

½ cup refried beans, warmed

½ cup  *pork green chili, warmed. Or if you prefer, any kind of salsa you like

Optional: garnish with slice of fresh jalepano

Directions:

Fill a small skillet 2/3 full with hot water.  Add 2 t. white vinegar.   Bring to boil.  Carefully crack at egg into a small heat-proof bowl.  Slip it carefully into the boiling water.  Repeat with other egg.

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Some of the white will float away, like foamy clouds. That’s okay.  You can capture them later with a slotted spoon and eat them or ignore then and toss them away with the “bath water.” Cook about a minute, but this is not an exact time.  (I like to cover the pan with a lid for a few seconds to insure a film forms over the yolks.)

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When you see the whites are firm and yolk is still soft and gooey,  remove carefully with a slotted spoon and let drain on a couple of folded paper towels. Sprinkle them with a little sea salt and pepper while still hot.

Wrap corn tortillas in a damp paper towel and microwave about 15 seconds until they are hot and soft.  Immediately put them on a plate and put ¼ cup warm refried beans on each tortilla and spread just to edges. Next, carefully set a poached egg on top. Finally ladle all with ½ cup of warm green pork chili or salsa. Garnish with slice of fresh jalepano if desired.

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*You can find green chili of all varieties in the Hispanic food aisle of most grocery stores.  I made my own quick green pork chili by blending 1 cup  chicken broth with ¼ cup mild canned green chilis and 1 clove garlic in a blender.  Then I mixed 1 1/2 T. flour with 1 T. olive oil and 2 t. butter until it made a smooth paste in a hot skillet.  Then I slowly added the contents of the blender plus another cup chicken broth and ¼ cup more green chilis – whisking all the while until it was a desired thickness. (You can add more broth if needed. It should be the consistency of a good stew broth.)  Finally I added about 2/3 cup of cubed leftover pork loin, a pinch of sugar (to balance tang of green chilis), then seasoned with salt and pepper to taste.  You can use veggie or miso broth and omit the pork and make this a filling and delicious vegetarian meal.


Roasted Cabbage & Sausage with Honey Balsamic Glaze

Roasted Cabbage, Sausage and Honey Balsamic Glaze

(Becky, the Mama.)

Cooking or contemplating new recipes has always, for me, been the perfect Angst-Free Zone. I started copying and collecting recipes from my mother and grandmother when I was ten or eleven years old, painstakingly printing them by hand and tucking them into my $1.00 dime store metal recipe box. This activity was pure pleasure for me, an escape from summer boredom and a refuge from bad days at school.

With the election and crazy world events of late, there seems to be debates or conflict or pressure to “believe what I believe!” at every turn. The phone rings in the evenings with political calls; TV ads blare about Whose Fault Everything Is; and even Facebook, normally an Angst Free Zone for me, now feels like one of those awkward family conflicts that you happen to walk in on, and can’t wait to escape from.

So it was with a huge grin that I spied this little e-card on a friend’s Facebook page:

That’s me!  I’m just over here in my Angst-Free Kitchen Corner saying, “Hey! I made cabbage!”   Although,  I must say it was really, really great cabbage.  Sliced in thick steak-like slices and slathered with butter and seasoning.  Then served with grilled chicken-apple sausages and drizzled with a honey-balsamic reduction.

Every good hostess knows that the best way to break up an awkward family debate is to divert attention by cooking something that smells amazing, and looks so delicious that all conversation stops, as wordless lip-licking and tummy-rubbing take over.   This is one of those simple, delicious, comforting meals that could possibly bring about World Peace.   At least at your dining table.

Roasted Cabbage & Sausage with Honey Balsamic Glaze

Preheat oven to 375 degrees

Ingredients:

1 head of cabbage

2 T. olive oil

1 T. butter

4 chicken-apple sausage links (I used Johnsonville. Of course you can use any kind of sausage links you like in this recipe. Or for vegans, try Rachel’s favorite vegan sausage: Smoked Apple Sage Field Roast Sausages)

1/2 c. balsamic vinegar

1 clove garlic, minced

1 T. honey

Grill Seasoning or Salt & Pepper to taste

Directions:

Slice cabbage in 3/4 inch pieces as shown below.

Put olive oil and butter on a large baking sheet, and place  in the oven for a minute until butter melts.  Using a pastry brush, mix the oil and butter together and spread evenly on pan.  Lay the cabbage pieces on the buttered-oiled pan, leaving space between each piece. Dip pastry brush into excess oil-butter surrounding the cabbage slices,  and brush the tops of the cabbage.

Sprinkle with salt and pepper or grill seasoning, lightly.  Put in oven to roast for 15 to 20 minutes or until the bottom turns dark brown in places.  With a wide spatula, turn over, and sprinkle this side with salt and pepper or grill seasoning as well. Return to oven for another 10 to 15 minutes or until as soft as you like it.

In a small saucepan, mix the vinegar,  honey and garlic together and stir over a low flame.  Cut sausages in half, lengthwise and brush the cut sides with some of the balsamic mixture.

Put on oiled grill pan, cut side down and grill until nice dark grill marks appear and sausage is sizzling hot. Turn over and heat the other side.

In the meantime allow the balsamic mixture to continue to simmer (at medium to medium high heat) until it is reduced by half, and syrupy.

Arrange the cabbage slices with two sausage halves on plate as shown in picture. Drizzle both cabbage and sausage,  prettily,  with about a tablespoon of balsamic reduction. Serve.  (I added a little side of chunky hash browns as well in photo below.)

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Roasted Cabbage, Sausage with Honey Balsamic Glaze
The URL: http://wp.me/p1UwM9-Hg
© Copyright 2012 – All Rights Reserved


“Band of Brothers” MOIST Bourbon Brown Sugar Pork Loin

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buckanddone

My husband Greg (Right) with Buck Compton (center) and Don Malarkey (left) two WW2 heroes portrayed in Band of Brothers. This was taken in Bastogne.

For those of you who have seen the HBO miniseries, “Band of Brothers,” you may recall the choking-back-tears comment from Don Malarkey as he described his comrades of the 101st Airborne, many decades after WW2. “Brave, so brave… it was unbelievable.” Greg and I had the privilege of a lifetime 4 years ago, when we got to spend 2 weeks in Europe with Buck Compton and Don Malarkey, two of the paratroopers portrayed in Band of Brothers.

We stood at the sea of white crosses in Normandy as a friend played taps. Don, Irish and emotional, wept openly as Buck wiped away a tear and swallowed. We walked with these old soldiers through the Bastogne forest where they once nearly froze and starved in foxholes to protect our freedom in the Battle of the Bulge. They remember their dear friends whose legs were blown off in this lovely green forest, once white with snow and red with blood and lit up with terrible fire and noise of war. I gathered pine cones on that misty summer day, to give to my children and grandchildren. To help me remember the sacrifice so many made to secure our freedom.

We visited with a family whose parents/grandparents were liberated from their own home by Easy Company soldiers. The family showed us a room with a red stain on the floor. It was were a Nazi was shot and killed. They looked at Don and Buck with such admiration and gratitude.

Everywhere we went these two vets were instantly surrounded when people heard that there were American paratroopers among us. They are rock stars in Europe where children grew up hearing of the “angels coming out of the sky” in parachutes to save them from the German soldiers.
They are rock stars to me.

Greg and I had lunch with Don this year as he was passing through town with a friend. He’s had to give up his beloved nightly nip of Johnny Walker for his health now that he is 90. His hearing is going, but he seemed awfully pleased when I kissed him on the cheek.

A kiss for a hero, Don Malarkey of “Easy Company” portrayed in the Band of Brothers.

Buck, dear Buck, that gentle brilliant kind soul passed away in January.  (Click here to read one of many tributes to this brave, humble man who eventually became a judge. )

I doubt there will ever be a Memorial Day when I don’t think of that trip and those heart-tugging experiences, and of these men.

Thank you to Don & Buck for sharing your stories (see information on their biographies below) and for risking your lives for our freedom.

Since Don can’t toast Memorial Day with a glass of scotch anymore,  I’m dedicating this Bourbon Pork Loin recipe to him and all the Easy Company men.  (The recipe is also “easy for company.”)  Since the alcohol burns off, it’s safe to serve to the whole family.  It is one of Greg’s absolute favorite meals, and every man I’ve served it to looks heavenward with joy after they take a bite.

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“Band of Brothers” Bourbon Pork Loin

Oven 350

Serves 3 to 4 (easily doubled for a bigger group)
1 small pork tenderloin
1 1/2  t. Cajun seasoning (I like Tony’s)
1 T. brown sugar
1 T.  olive oil
1 T. butter
1/4 c. Bourbon, Whiskey or Scotch

Brown Sugar, Bourbon, Tony’s, Butter — 4 ingredients to sublime pork loin

Directions:
Heat oven to 350.
Rub the pork tenderloin all over with Cajun seasoning and brown sugar.  Put oil and butter into an iron skillet (or other ovenproof skillet) over high heat. Once the oil is very hot, put the tenderloin into the pan, turning heat down a bit,  and brown until golden on all sides, turning with tongs.  Don’t worry about getting it done in the middle, just get it pretty and brown on the outside.  Remove pan from heat.  Pour bourbon over all and roll the tenderloin in the juices now  in the pan.  Cover lightly with foil and place in oven.  Cook for about 20 minutes or until just done in the middle.  Pork loin is often overcooked and this is what makes it tough.  If you have a meat thermometer cook until it registers 140  degrees.  Remove from oven.  Let it sit for at least 5 minutes, covered to let juices redistribute.

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Slice just before serving in thin slices, ladling a little of the pan juices over it.  Delicious with baked sweet potatoes and a green veggie or salad.
Note to Vegans or Vegetarians: This method can also be used to cook slices of tofu.  Just do not cover it when you put it in the oven and remove earlier, after about 10 minutes.
** If you’d like to read more about Buck and Don check out their books on amazon.com
Call of Duty by Buck Compton http://tinyurl.com/m6ld3t
http://www.marcusbrotherton.com/(Marcus is the collaborator and has fabulous video/pictures relating to Buck’s book)
Easy Company Soldier by Don Malarkey http://tinyurl.com/kvsxtz
Recently Marcus Brotherton interviewed and collected stories from the 101st airborne (Easy Company) into a book called: We Who Are Alive and Remain:Untold Stories from the Band of Brothers by Marcus Brotherton.
http://tinyurl.com/ox69nx
http://www.bandofbrothersbooks.com/(website with video)
This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title:  Bourbon Brown Sugar Pork Loin
The URL: http://wp.me/p1UwM9-kL
© Copyright 2012 – All Rights Reserved