BBQ Pork

This is my Mom's recipe.  Amazing.  Better than amazing with our Sweet-Hot Mustard for dipping.  Both recipes are below.  This makes a great appetizer for a party (because the pork is best chilled and sliced and served cold) or a pretty great dinner with a little garlic fried rice side.  Eat up!

BBQ Pork
1 lb. pork tenderloin
1/4 C. soy sauce
1 tsp. sugar
3 Tb. hoison sauce
2 cloves crushed and minced garlic
1 Tb. red wine

• Marinate the pork in half of the sauce for about 4 hours (careful not too long, the salt will cook the meat and the wine will turn it red inside out)
• Reserve the other half of the sauce for basting
• Bake on a broiling pan or other oven rack:
• 350 for 20 min
• baste
• 300 for 20 min
• baste
• 300 for 15 minutes
• baste
• 300 for 15 minutes
• baste
• Remove from oven and let cool.  Refrigerate.  Slice and Serve.

Sweet-Hot Mustard

1 C (4 oz.) dry coleman's mustard
1 C cider vinegar (5% acidity)
1 C sugar
4 eggs

• Soak dry mustard in vinegar overnight in a tupperware in the fridge
• Place in the top of a double broiler (with water still cold)
• Add sugar and eggs (whisk in while water is still cold)
• Turn on heat to water in bottom of double broiler and whisk away....KEEP whisking or your eggs will coagulate.  Whisk for about 10 minutes or until you notice the mixture start to thicken.
• Pour into sterilized jars and refrigerate for up to 3 months

3 Ingredient Recipes (Part IV: Desserts)

Continuation Part IV of IV Real Simple 3 Ingredient Recipe Series.

3 Ingredient Recipes (Part III: More Mains and Sides)

Continuation Part III of IV Real Simple 3 Ingredient Recipe Series.

3 Ingredient Recipes (Part II: Mains and Sides)

Continuation Part II of IV Real Simple 3 Ingredient Recipe Series.

3 Ingredient Recipes (Part I: Small Bites)

I found this article last summer in Real Simple and have since tested nearly every item featured, with great success.  These are easy, home runs that you might even have the ingredients for already in the fridge.  Simply good. 

New York Pretzels

These are the real deal folks.  You'll need a mixer with dough hook.  Put in the work and you will reap the reward on this one.  Darn good.

Ingredients

• 1T sugar
• 1 package of active dry yeast
• 1 and 1/2C warm water
• 3 and 1/2C flour
• 1 egg
• 2T kosher salt
• olive oil
• parchment paper

Directions

• stir together sugar, yeast and warm water. Let rest to bubble for 5 minutes.
• whisk 1T of the kosher salt with 3 and 1/2C flour
• add flour mixture to the yeast mixture slowly turning with dough hook, letting dough hook knead the dough until it becomes 1 soft mass
• cover the dough in bowl with plastic and let rise for 45 minutes
• turn risen dough out onto a floured work surface
• cut into 8 pieces
• roll each piece back and forth working the dough into a rope about 24 inches long.  (if dough is sticking to your hands, use a litte flour)
• twist dough into pretzel shapes
• transfer pretzels to baking sheets lined with parchment that has been brushed with a little bit of olive oil
• let pretzels stand uncovered for 20 minutes, meanwhile preheat oven to 425F and bring an 8 qt. stock pot of water to boil
• carefully add pretzels to boiling water 4 at a time
• boil pretzels for about 3 minutes turning with tongs once
• transfer parboiled pretzels to drying racks
• move dry pretzels back to parchment lined baking sheets, brush with egg wash and sprinkle with kosher salt
• bake at 425F for about 35 minutes
• cool slightly and enjoy warm pretzels dipped in cheese and/or sweet hot mustart

Sweet-hot mustard recipe available upon request.  :)  I like to add sliced sausage and apples to the table and make this a full meal.

Crab Chowder

This is good at Christmas or 4th of July.  It's just good.  Really good.

Ingredients (serves 4)

• meat from 2 medium crabs (about 2 lbs each)
• 1 medium zucchini, diced
• 1 medium red pepper, diced
• 2T butter
• 2T flour
• 4C milk
• 1 green onion, sliced
• 1/2t bouquet garni seasoning
• 1/2t cajun seasoning
• 1/2t sugar
• 1/4t salt (careful here)
• 1/8t fresh ground black pepper
• 4oz cream cheeze, diced into 1/2 inch cubes
• fresh thyme for garnish
• crusty bread with butter for dipping

Directions

• melt butter in 8 qt sauce pot, add diced pepper and zucchini cooking until 'crispy tender'
• stir in the flour and let starches break down for a minute or two
• add milk (slowly), green onion, bouquet garni seasoning, cajun, sugar, salt and pepper
• cook and stir until thickened and bubbly
• add cream cheese, stir until melted through
• add crab, stir until heated through
• ladel into bowls with thyme garnish and buttered bread for dipping