Category Archives: Pork

Nueske’s Bacon Cheddar Bratwurst – Product Review

A few years back, my colleagues and I decided to go to the Milwaukee Brewers game and do some tailgating. The theme of the tailgate was to really have a blind brat tasting contest. Yes, we Wisconsinites love our brats. We had an array of brats from local butchers to the ring leaders such as Johnsonville and Klements. Johnsonville brats came out the winner, but recently there is a new winner in town. Nueske’s bacon cheddar bratwurst.  I have always been a fan of their products and hands down they have some of the best bacon out there. I was fortunate to get the love from Nueske’s and they sent me a care package if you will. It was loaded with products I have never seen in our local stores. Products such as ham, beef sticks, and their smoked sausage. I was excited to say the least to try everything.

Nueske's Bacon Cheddar Bratwurst - Product Review

The brats themselves look awesome. The package consisted of 5 brats, fully cooked and ready to heat and serve.

I decided to heat mine on the grill. After I got the coals going, I placed the brats on the grill, and cooked them a bit low and slow as I did not want to burst the casing with higher heat. Once cooked, I plated them. I was excited (I know I live a boring life) to say the least, and my wife who does not typically like some textures of brats decided to have one as well.

Nueske's Bacon Cheddar Bratwurst

I served mine on a bun with a light coating of yellow mustard, and some chopped shallots on top.

First bite, was just this awesome taste. I loved the casing. It has this great snap to it, almost like you would get with a great weiner, and then the flavor of bacon and cheese just took this bratwurst over the top. My wife was in total agreement. I wanted another, but decided to hold back and save some for my kids. The following day, my sausage loving kid dug in, and was just was thrilled by the taste of these brats as well.

So a note to my local supermarkets, put these in stock. They are probably the best brats I’ve had to this date, and I’m not saying that because I love Nueske’s. I’m saying that because it is the truth. Head on over to Nueske’s and try them for yourself. I know you will not be disappointed by any of their products.

Lumpia Shanghai Pizza

A couple of weeks ago, my wife woke up on Saturday and said “I totally want some egg rolls today”.  Now many of you might not get overly excited about that, but I was actually pleased to hear that. I’ve had plenty of egg rolls in my time, however when I first met my wife, she turned me onto a whole different style of egg roll that she grew up with in the Filipino household. This style of egg roll is totally out of this world, but so pleasing to the taste. I decided to make nearly 30 Filipino lumpia shanghai, and I had some mixture left over to spare. I knew exactly what I was going to do with that mixture; make a pizza out of it.

Lumpia Shanghai Pizza

If you have never had lumpia before, it’s a must make, and it is especially awesome in a garlic and vinegar spooning/dipping sauce.

Let’s get started.

  • 1/2 lbs Ground pork (I grind my own pork shoulder)
  • 1/2 cups uniform cut, fresh green beans
  • 1/2 cups uniform cut russet potatoes, about 1/4 inch cubes
  • 1 1/2  tsp of fresh cracked pepper
  • 1/2  tsp salt, to taste
  • 1/2 cup baby shrimp, thawed, and rinsed
  • 1 batch of your favorite pizza dough
  • 1/2 cup pizza sauce
  • 1 1/2 cup fresh mozzarella cheese, shredded
  • 1/2 cup plain corn chips, broken
  • light corn meal

Begin by mixing your pork in a large pot. Add in the green beans, potatoes, shrimp, and salt and pepper. Mix well.

Shape your pizza dough into about a 16 inch round.

If you are cooking in an oven, preheat a pizza stone for 30 minutes at 500 degrees.

How to make Lumpia Shanghai Pizza

Shower corn meal onto a pizza peel. Add the pizza dough, and reshape the pizza.

Spoon on the pizza sauce and slather it to lightly cover. Add on the cheese, then as if you were using uncooked Italian pork sausage, start taking tablespoons and adding dollops onto the top of the cheese.

Place in the oven for 20 minutes or until the pizza is cooked to your liking, but the pork cooked through.

I’ve been using my Kettle Pizza, so this pizza took about 6 minutes to cook in my grill. I highly recommend it.

Regardless, when the pizza is cooked, cut into slices, and shower with the corn chips for that crispy egg roll texture.

This pizza was everything awesome about having lumpia shanghai, but in pizza form. What’s not to love about that! What I should have done to make even better was to drizzle on some of that garlic and vinegar mixture. Next time. Next time… Hope you enjoy!

 

Filipino Adobo Pork Chops

I often think of making Filipino cuisine on a more regular basis, much like when I make Mexican food, or Thai for that matter.  The reality is that I have not been exposed to many of the diverse dishes that Filipino food offers. Now sure, I’ve rocked out many of the go to comfort dishes such as tinola, arroz caldo, lechon manok, crispy pork belly, giniling, and my wife and kids favorite, lumpia shanghai. As you can tell, I’ve done plenty, however this year, I want to be able to explore more cuisine and get some lessons from my father-n-law, who is from the best part of the culinary parts of the Philippines, the town known as Pampanga.  With all of this said, there is one go to dish that my wife, and kids always agree, and that is grilled pork chops. That’s right, it’s not Filipino (just yet), but if I were to ask my wife what she wanted for dinner, the default almost is always ‘pork chops and rice’. I’m down for that, and that’s why I turned the boring pork chop into something magical; the Filipino adobo pork chop.

Filipino Adobo Pork Chops

If you have never tried Filipino adobo, well, in my opinion it is a must. My wife grew up eating Adobo chicken, so you can pretty much use the basic marinade (which is amazing) and use it with probably any protein.

Let’s get started.

  • 5 pork chops, bone-in, medium cut
  • 1/2 cup dark soy sauce
  • 6 cloves garlic, crushed
  • 4 tbsp Filipino vinegar, or white vinegar
  • 1 tbsp black peppercorns
  • 5 whole bay leaves, fresh or dried
  • Cooked rice

Combine all of your ingredients and place in a large, sealable bag. Seal, and swish everything around. Place in the refrigerator for at least 4 hours, or my preference, overnight.

You can bake these if you want, but I preferred to grill the pork chops just to get some smokey flavor introduced.

Pork Adobo Ingredients

When you are ready, heat your coals in your grill until they become nice and white.  During this time, remove the pork adobo from the refrigerator and let them come up almost to room temperature, or at least get some of the chill off of them.

Lightly oil the grill grate.

Add the pork chops to the grill, removing any peppercorns that might stick to them, if you desire, and cook until they are just a bit under temp, turning over along the way to get some nice grill marks. Once cooked to your liking, remove and place them onto a plate.

Let these rest a few minutes before serving.

Filipino Adobo Pork Chops

The result is awesome. Now generally you would stew this within the marinade, however not for this guy. The result is very similar to what you would get with the stewed version, but with just some great smokiness from the coals. It’s sweet, slightly sour, and slightly spicy. A winning combination in my book. Give these a shot if you are looking to explore a bit in your kitchen and outdoor grilling. Hope you enjoy!

Homemade Sausage Egg McMuffin

One of my guilty pleasures during weekend mornings is eating an egg McMuffin. I know that might sound strange coming from me, and as I never eat at McDonald’s for lunch or dinner for that matter, I do stop there for breakfast during busy weekday mornings. I always order the egg McMuffin, and nothing other. I’ve learned to make my own egg McMuffin, really for one reason, and one reason only and that is because I want to know what the heck I am eating, plus mine are actually a heck of a lot better. On our way back from a camping trip, we decided to leave earlier in the morning due to some rain issues, and I decided to stop at McDonald’s and treat my boy to breakfast. I can tell you this is probably only his second time in 11 years eating breakfast at McDonald’s so I could see the excitement in his tired eyes. He opted into trying the sausage and egg McMuffin, and instantly fell in love.

How to make a sausage and egg McMuffin

With my kid loving that sandwich so much, and as much as he likes to learn how to cook, I decided to teach him how to make his own sausage and egg McMuffin, and the result was the same. Much better than the original, and he was one happy camper.

Let’s get started.

Ingredients:

  • 1 English muffin, sliced and toasted
  • 1 egg
  • 1 round breakfast sausage, cooked
  • 1 slice of American cheese
  • 1 ring mold
  • 1/2 tbsp unsalted butter
  • Cooking spray
  • salt, to taste
  • cracked black pepper, to taste

Start by heating a skillet on medium-low heat. Spray the inside of a medium ring mold, something along the lines of these, and place the ring in the middle of the skillet. Add the butter into the middle of the ring, and once melted, crack in an egg into the ring. Swirl the egg with a fork to break up the yolk and egg white a bit, then season with salt and pepper.

How to make a Sausage Egg McMuffin Recipe

Place a cover over the skillet, and let cook for about 4 minutes or so. During this time, place your English muffins in the toaster, and to me I like to toast them just a bit longer to get a bit darker along the edges.

Now you are ready to place. Lay the bottom muffin on a plate, then the slice of cheese, the cooked, warm sausage, then using a spatula, remove the ring mold, and slip the egg on top of the sausage. Place the top muffin, and dig in.

All of this was created by my son. Not only was he proud, and myself for that matter, but ultimately it turned out to be one awesome sausage McMuffin sandwich. Sorry McDonald’s.