Most of the posts in this blog revolve around my art, but more and more of my projects are stuff that I can't share, so rather than leave the blog idle, I'm going to start posting about the other aspects of my life.
As most know, I'm a father of 3 and we'd taken in my nephew (Eli) so now, I'm essentially the father of 4. Every night we sit down to the dining room table to have dinner. Those dinners are mostly prepared by Deanne. However, on the weekends, I get a chance to flex my culinary muscles. I'll attempt to post my weekly experimentation here. For me cooking is not an exact science, so the recipes you find under the Dinner Recipes label will not have exact measurements. So with that in mind, feel free to take my recipes and expand them as you wish, however please share any changes you make along with the results.
Without further ado, I bring you....
Apple Marinated Pork Shoulder
2.5 lbs Boston Pork should sliced 1/4" thick
1 medium sized apple (I used Golden Delicious)
1/2 cup white vinegar
1/2 cup BBQ sauce (I used Kraft Honey)
3 tablespoons spicy brown mustard
Slice the apple into 1/4" pieces.
Place the apple and all other ingredients in a blender and blend until smooth.
Coat the pork with all the mixture and set in the refrigerator for at least 1 hour (mine sets for 5 hours).
Heat a pan under medium heat.
Add the pork to the pan and cook until done (about 5 minutes on both sides).
And that's it.
We're having this for dinner tonight along with a small salad (lettuce, cucumber,onion, boiled egg), corn, broccoli and cauliflower*.
* We're attempting to introduce new veggies into the kids diets, so every week we pick a new veggie for the kids to try. The last veggie was Brussel sprouts (UGH!) and they went over very well when I blended intto mush and added them to the sauce for Shepherd's Pie. This week it's cauliflower.