Monday, January 23, 2017

Pigs in Winter

Toward the end of January some people's thoughts turn to football, others think how close Valentines day is. Slave just wonders what food will best satisfy Master's guests. This meal features thick steaks of pork slow cooked in Bar B Qued Baked Beans. Wonderful tastes, textures and aromas will fill our your table and keep the hardiest of men warm on a cold night.

This takes the classic pork & beans to a whole new level of wonderful. Dust off that slow cooker and lets create!

4-5 lbs pork steaks
1 (28-ounce) Cans Bush’s vegetarian baked beans - drained
1 diced Granny Smith apple peeled, cored and chopped
½ diced yellow onion
¼ cup brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
2 tablespoons Maple Syrup.

If you tend to be sleepy in the morning, do your cutting the night before.

Chop the onion and put half in one zipper freezer bag – half in another.
Then peel, core and chop the apple and put that in one of the freezer bags with the onion. Let freeze overnight. (this keeps the apple from turning brown – not necessary but handy!)

In the morning:
Wipe out the slow cooker and pray, set on low.

In large skillet over medium high heat brown the pork steaks then trim off the larger pieces of fat. While that browns – about 3 minutes per side – open and drain the baked beans.

In a large bowl mix the onion, apple, Worcestershire, mustard, and brown sugar into the drained can of beans.

Spoon some of the mixture into the slow cooker.
Then alternate pork steak with bean mixture, finishing with beans on top.
Cover and cook for 5 hours.

This gives you plenty of time to set the table and prepare a green vegetable to go along side.

What a fantastic aroma will fill your kitchen!

So happy to be serving my Master Indy.


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


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