Sunday, September 22, 2013

Puerco de Cremoso Papas

I guess it's true.  I tend to lean  heavily toward old fashioned comfort food.  My favorite dishes include one's with potatoes.  Mashed, baked, doesn't matter.  It's the main reason I do my best to grow my own.  Home grown potatoes have so much more flavor.  Start this dish in the crock pot and it's almost done by dinner time. Any cut of pork will do.  Just be sure to pick one that is lean.  I like to visit my supermarkets discount rack and pick up bone in pork steaks at more than half the normal cost This will serve 4 to 6.

Pork Chops with Mushrooms

3 Lbs. Pork
2 16 Oz. Packages White Mushrooms, sliced
1/2 cup Worcestershire Sauce
2 Tsp. Liquid Mesquite Smoke
1 1/2 Cup Minced Onion
4 Cloves Minced Garlic
3 to 4 cups of water
Salt and Pepper to taste

Place pork in an oblong slow cooker so the meats sits easily on the bottom.  Add remaining ingredients and cook on low for 6 to 8 hours.  Remove meat carefully (it will tend to fall apart) and pull both ends using two forks to cut the meat into chunks.  Leave remaining broth in crock pot for now.

Creamy Potatoes

6 Medium Russet Potatoes
1 16OZ Container French Onion Dip
3 Tbs. Margarine
Salt and Pepper to taste

Scrub and dice potatoes leaving skin on.  Boil on medium heat for 20 to 25 minutes or unit they are tender enough to stick a fork through.  Remove from heat and drain all water.  Transfer to a large mixing bowl.  On low speed begin to whip the potatoes with a mixer.  Add butter and French Onion a little at a time until potatoes are the consistency you like.  If too dry add additional dip. Add salt and pepper to taste.

Mushroom Gravy

1 Cup Flour
1 1/2 Cups Cold Water
Pour all broth and mushrooms left in crock in a large pan and heat on high.  Once broth begins to boil rapidly mix flour and water in a bowl whisking briskly to remove any lumps.  Slowly stir mixture into broth in intervals stirring constantly until gravy is as thick as you like.  You may not need to use the entire bowl of flour and water.  Add additional salt and pepper if needed.

Place a large helping of potatoes (about 1 1/2 to 2 cups) on a large dinner plate.  Leave an empty well in the center by spreading potatoes to the outside.  Fill the well with meat. Cover meat and potatoes with gravy.


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