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HOUSTON DAILY JOURNAL
Meals getting blah? Bring out the flavor
From Staff Reports
Are your family meals
beginning to be same-old
same-old? Maybe it’s time
to spice things up a bit with
some flavorful dishes from
around the world.
New Orleans-
Style Red Beans
and Rice with
Fresh Ham
Hocks
Here’s a garlic-seasoned
Cajun dish that’s full of fla
vor and easy on the budge.
1 pound dried red
beans
1 pound fresh ham
hocks
3/4 teaspoon seasoned
salt, divided
4 cups water
2 teaspoons vegetable
oil
6 cloves garlic, peeled,
finely chopped
1 cup onions, chopped
1 teaspoon ground
thyme
1 bay leaf
1/2 teaspoon pepper
4 cups hot cooked rice
Cooking Directions
Sort and wash beans;
place in large Dutch oven.
Cover with water 2 inches
above beans. Bring beans
to a boil and cook for 2
minutes. Remove from heat,
cover and let stand for 1
hour. Drain beans and set
aside. Sprinkle 1/2 teaspoon
seasoned salt over sides of
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New Orleans-Style Red Beans and Rice with Fresh Ham Hocks.
. "NOTHING BETTER THAN GOOD-OLE/
SAUSAGE IN THE FALL SEASON"
FRESH SAUSAGE FROM OUR
PROCESSING PLANT DAILY.
Fresh Pork Sausage - $2.99 lb.
Smoked Pork Sausage - $3.19 lb.
Fresh Beef Sausage - $2. 89 lb.
Smoked Beef Sausage - $2.99 lb.
Turkey Sausage - $2.79 lb.
Jalapeno/Cheese Pork Sausage $3.99 Ib^*
ham hocks. Heat vegetable
oil in Dutch oven; brown
ham hocks 3 minutes on
each side. Add reserved
beans, remaining seasoned
salt, onions, thyme, bay
leaf and pepper and stir to
blend. Bring mixture to a
boil. Reduce heat and cover;
simmer 2 to 3 hours or until
beans are tender. Remove
bay leaf and serve beans
over rice.
Serves 6.
This long simmering dish
lets you out of the kitchen
while it cooks. Enjoy with
Jalapeno Corn Bread, cole
slaw and chilled lemon sher
bert.
Source: National Pork
Board.
Jerk Pork Chops
Bring the taste of the
islands to your dinner table,
by making a paste of oil and
seasonings and rubbing it
onto pork chops.
6 4-ounce boneless cen
ter-cut loin pork chops,
about 1/2-inch thick
1-1/2 teaspoons ground
allspice
3/4 teaspoons salt
1 teaspoon dried
thyme
1 teaspoon ground cori
ander
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon garlic pow
der
1/4 teaspoon cayenne
pepper
2 tablespoons vegeta
ble oil
Chorizo Sausage - $2.99 lb.
Sweet Italian - $2.99 lb.
Brat wurst - $3.09 lb.
Andoville Sausage - $2.99 lb.
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Combine all seasonings
and oil in a small bowl; mix
to blend. Spread paste mix
ture on both sides of each
pork chop. Place pork chops
in a self-sealing plastic bag or
baking dish and cover. Chill
for several hours or over
night in refrigerator. Place
chops on rack in broiler pan;
broil four to five inches from
heat for five to six minutes
on each side, until brown
and chops reach an internal
temperature of 160 degrees.
National Pork Board
Kielbasa and
Sauerkraut
Medley
Adapted from a recipe in
“Good Housekeeping,” this
family dish blends the fla
vors of sauerkraut, low-fat
kielbasa, apples, carrots and
potatoes.
8 ounces reduced-fat
turkey kielbasa, cut diag
onally into 1/2-inch-thick
slices
12 ounces red potatoes,
cut into 1-inch chunks
2 cups shredded car
rots (about half 10-ounce
bag)
1 bag (16 ounces) sau
erkraut, rinsed and
drained
2 apples, unpeeled,
cored, and cut into 1/2-
inch chunks
Heat nonstick 12-inch skil
let over medium-high heat
until hot. Add kielbasa and
cook 3 to 4 minutes or until
golden, stirring occasion-
National Pork Board
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Jerk Pork Chops.
ally. Add potatoes, carrots,
sauerkraut, apples, and 1/3
cup water; heat to boiling.
Reduce heat to medium-low;
cover and simmer 18 to 20
minutes or until potatoes
are fork-tender.
Peppery Irish
Stew
This recipe comes from the
Idaho Potato Commission,
and is a meat-and-potatoes
classic with and some Irish
spirit. Traditionally, lamb
shoulder chops or leftover
bits of beef are used to make
this peppery stew. In this
recipe, flavorful lean beef is
simmered with vegetables in
an aromatic broth. The long
cooking brings out all the
subtle flavors of the meat
and vegetables, while the
Idaho Potatoes retain their
texture and shape.
2 pounds Idaho Potatoes
(4 medium potatoes)
peeled and cubed
3 cups onions, peeled,
cut in half and thinly
sliced
2 cups carrots, peeled
and cut into 1-inch
lengths
12 sprigs fresh thyme,
or 1 1/2 teaspoons dry
thyme
salt to taste
fresh ground black pep
per to taste
2 pounds boneless blade
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HOURS:
Mon - Fri 11 ani-2pm
Thurs & Fri Nights
spm - Bpm
478-988-264^
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steaks (6 lamb shoulder
chops can be substitut
ed)
12 ounces prepared
reduced sodium beef
broth
fresh chopped parsley
Preheat the oven to 350°
F.
In a 3 quart heavy pot
with a lid, arrange half of
the potatoes, onions and
carrots. Season heavily with
salt and pepper. Top with
6 sprigs of fresh thyme or
Angelina’s
Italian Garden Cafe’
is introducing a BRAND NEW
dinner menu. Look for our new evening
Featured Specials including
our NEW desserts.
We have a new varied wine selection!
Reservations Available
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WEDNESDAY, OCTOBER 4, 2006 ♦
3/4 teaspoon of dry thyme.
Place the meat on top of
the vegetables and add the
remaining potatoes, onions
and carrots. Season with
salt, pepper and remaining
thyme.
Add beef broth and 1 cup
water. Cover and cook for 2
1/2 hours until the meat and
potatoes are fork-tender.
Discard the thyme sprigs
if using fresh thyme and sea
son with salt and pepper.
Garnish with fresh
chopped parsley and serve.
RICK UR 4
DINNER ON
THE WAY
HOME
o-
HOURS:
IVIon - Thurs
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Friday llam-9pm
Saturday llam-6pm
478-988-9867
5B
National Pork Board