Tag: pork
Grilled Pork and Shrimp Fajitas
Grilled Pork and Shrimp Fajitas
When you get fajitas at a restaurant, they will typically be served to you on a sizzling cast iron skillet with all of the ingredients mixed together. While there is nothing wrong with this preparation, I prefer to grill all of the ingredients in my fajitas individually and sliced them after they’ve been cooked. It might take a little more time to prepare, but I like the flavor of the charcoal grilled fajitas more than a cast iron skillet; plus the presentation of having each of the ingredients sliced to build your own looks nicer in my opinion.
Servings: 4
Equipment
- metal skewers
- charcoal
- chimney starter
- charcoal grill
Ingredients
- 1 large red bell pepper
- 1 large green bell pepper
- 4 jalapeños
- 1 bunch green onions
- 1 medium white onion sliced 1/4” thick
- 2 tbsp olive oil
- 12 flour tortillas
Pork Skewers
- 1 lb pork tenderloin cut into 2” pieces
- 1 tbsp olive oil
- 3 garlic cloves minced
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
Shrimp Skewers
- 1 lb 16/20 ct. peeled and deveined shrimp
- 1 tbsp olive oil
- 1 lime juiced
- 3 garlic cloves minced
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Marinate the pork and shrimp in their marinades for 30 minutes. Place on metal skewers.
- Turn the charcoal gray in the chimney starter and pour in the grill. Place on the grate. Brush all of the vegetables with olive oil and place directly over the charcoal. Grill until all sides are slightly charred; about 10-12 minutes. Move off to the side and place the skewers over the charcoal. The pork will take about 5-6 minutes a side; the shrimp 2-3 minutes a side.
- Place the tortillas on the grate and cook 30 seconds-1 minute a side.
- Slice all the vegetables into strips. Take the pork off the skewers and slice into thin pieces.
Bangers and Mash
If you can’t find a store bought banger sausage and want to make them from scratch, a recipe I made is: 4lbs ground pork, 1/2 cup breadcrumbs, 1 tbsp salt, 1 tsp ginger, 1 tsp mace, 1 tsp white pepper, 1 tsp nutmeg, 1 tsp coriander, 1 tsp sage.
Bangers and Mash
Bangers and mash is considered one of the most popular “pub grub” in England and Ireland. The sausage can be traced back to WW1, when meat was scarce. The sausages contain rusk, aka breadcrumbs, used as a filler; making these sausages soft in texture. The name “bangers” refers to the sound they make when they’re cooking and pop open. The sausages are served over mashed potatoes with a savory onion gravy, making this a perfect comfort food.
Servings: 2
Ingredients
- 1 tbsp vegetable oil
- 4 Irish banger sausages
- 2 tbsp butter
- 1 cup white onion sliced
- 1 cup crimini or button mushrooms sliced
- 2 tbsp flour
- 2 cups beef stock
- salt and pepper to taste
- mashed potatoes for serving
Instructions
- Heat up the vegetable oil in a sauté pan over medium heat. Brown the bangers for 5 minutes a side. Remove from the pan.
- Melt the butter in the pan. Sauté the onions and mushrooms for 8 minutes.
- Whisk in the flour. Cook for 2 minutes.
- Whisk in the beef stock.
- Reduce the heat to low. Add the sausages back in and simmer for 5 minutes. Season with salt and pepper to taste.
- Serve the gravy and sausages over mashed potatoes.
Glazed Ham Loaf
Glazed Ham Loaf
The ham loaf has been a staple in Pennsylvania for several hundred years; created by German settlers. Think of it as the porkiest meatloaf ever made. It consists of 2 parts ground ham, 1 part ground pork, breadcrumbs, onions, milk, and an egg; with a brown sugar/mustard/cider vinegar glaze. Preparation is pretty straightforward. Mix all of the ingredients together. Form into a loaf. Bake for an hour; with the glaze applied the last 20 minutes of cooking. If you’re a big fan of pork, this is the ultimate comfort food.
Equipment
- food processor
Ingredients
- 2 lbs ham
- 1 lb ground pork
- 1 cup breadcrumbs
- 1 large egg
- 1/2 cup milk
- 1/2 cup white onion finely chopped
- 6 garlic cloves minced
- 2 tsp black pepper
- 2 tsp paprika
Ham Loaf Glaze
- 1/4 cup brown sugar
- 2 tbsp dijon mustard
- 1 tbsp cider vinegar
Instructions
- Using a food processor, chop the ham until it is almost a paste. You can also use a grinder if you have one.
- Mix all of the ingredients together in a bowl.
- Form the mix into a football-shaped loaf. Press crosshatch cuts with a chefs knife into the loaf. Place on a baking pan lined in parchment paper. Bake at 350° for 40 minutes.
- While the ham loaf is baking, whisk together the glaze ingredients.
- Take the loaf out of the oven. Pour the glaze over the ham loaf. Bake for another 20 minutes.
