I got a wild hankering for a new menu item
this afternoon. I haven't tried it yet, but
it goes something like this.

1/2 lb pork tenders, (I'm thinking pinky sized pieces
cut from pork steak or butt)
2 tbs oil
2 tbs flour
1 cup potatoes cubed 1/2"
1 cup onions cubed 1/2"
1 cup bell pepper cubed 1/2", ass't red, yellow,green
1 cup mushrooms cut into 1/2" cubed pieces
1 tbs butter
2 cup stock Beef or Chicken (Chef's choice)
1 pinch S & P To taste

(Generally,equal proportions of each item.

Brown pork slightly, avoiding the possibility of
drying it out. Add flour. Continue to saute to
slightly brown the flour. Set aside the browned
meat. Add additional oil to skillet and saute
potatoes to al dente texture. Add onion, bell
pepper and mushrooms. Add butter and continue to
saute until vegetables are acceptably soft. Return
meat to the pan. Add stock a little at a time
while stirring continuously until desired texture
is obtained. Light gravy texture sounds about
right. Seasoning may be greatly enhanced with
additional spices. Lowry's Season Salt or
equivelent would be good. A small amount of red
pepper flakes would help.

Serve with rice, pasta or noodles. Egg noodles
might be a nice touch. Elbow macaroni should not
be ignored.

Tip: Use leftover boiled potatoes to shorten prep
and cook time. Various other leftover vegetables
could be used to good effect. Broccolli, cali-
flower and carrots come to mind. Butter is used
to enhance taste and texture. Fat restricted diets
would do well to omit it and make up any required
difference with a little canola or other non-satur-
ated oil.
--
Brick(Youth is wasted on young people)

wrote:
> I got a wild hankering for a new menu item
> this afternoon. I haven't tried it yet, but
> it goes something like this.
>
> 1/2 lb pork tenders, (I'm thinking pinky sized pieces
> cut from pork steak or butt)
> 2 tbs oil
> 2 tbs flour
> 1 cup potatoes cubed 1/2"
> 1 cup onions cubed 1/2"
> 1 cup bell pepper cubed 1/2", ass't red, yellow,green
> 1 cup mushrooms cut into 1/2" cubed pieces
> 1 tbs butter
> 2 cup stock Beef or Chicken (Chef's choice)
> 1 pinch S & P To taste
>
> (Generally,equal proportions of each item.
>
> Brown pork slightly, avoiding the possibility of
> drying it out. Add flour. Continue to saute to
> slightly brown the flour. Set aside the browned
> meat. Add additional oil to skillet and saute
> potatoes to al dente texture. Add onion, bell
> pepper and mushrooms. Add butter and continue to
> saute until vegetables are acceptably soft. Return
> meat to the pan. Add stock a little at a time
> while stirring continuously until desired texture
> is obtained. Light gravy texture sounds about
> right. Seasoning may be greatly enhanced with
> additional spices. Lowry's Season Salt or
> equivelent would be good. A small amount of red
> pepper flakes would help.
>
> Serve with rice, pasta or noodles. Egg noodles
> might be a nice touch. Elbow macaroni should not
> be ignored.
>
> Tip: Use leftover boiled potatoes to shorten prep
> and cook time. Various other leftover vegetables
> could be used to good effect. Broccolli, cali-
> flower and carrots come to mind. Butter is used
> to enhance taste and texture. Fat restricted diets
> would do well to omit it and make up any required
> difference with a little canola or other non-satur-
> ated oil.

A good comfort food you may consider is Mock Chicken Legs made with
chunks of cheap beef and pork on short wooden skewers. The recipe below
suggest veal which probably isn't cheap. My grandma used to make these
for special occasions but should hold well in a restaurant setting since
after frying they are usually kept in an electric roaster pan to
tenderize. Here is a basic recipe I found on the web. I know that
grandma used cracker crumbs. Basic salt and pepper seasoning which I
think goes very well with pork.

MOCK CHICKEN LEGS

1 lb. veal, cut in cubes
1 lb. lean pork, cut in cubes

Place on small wooden skewers (5 or so pieces each) alternate veal and
pork cubes on skewers.
Lightly sprinkle salt and pepper over meat. Scramble some eggs with a
little milk added in a dish. Dip in pork chops in egg and roll. You may
have to add more eggs, keep beating or turning over the mixture with
fork often. Add some more salt and pepper Then roll in cracker meal or
crumbs. .

Brown in electric frying pan in butter for about 20 to 30 minutes.

(May be stored in refrigerator until used.) Place in dripping pan with
small amount of water to steam. Keep moist. Bake at 325 degrees for
about 1 1/2 hours.

On 18-May-2007, wrote:

> I got a wild hankering for a new menu item
> this afternoon. I haven't tried it yet, but
> it goes something like this.
>
> 1/2 lb pork tenders, (I'm thinking pinky sized pieces
> cut from pork steak or butt)

<snip for brevity>

> --
> Brick

Happens I was able to assemble this dish for supper this
evening. I deviated only a little from the recipe as posted.
I added celery and carrots and I sauteed the vegetables
before the meat instead of vice versa. I gave the potatoes
and carrots a good head start over the onions and bell
pepper and added the mushrooms last after everything
else was assembled. For spices, I used S & P, an
envelope of Goya Sazon con Azafran, garlic and onion
powder. And for stock I used a pint of pork stock. I
finished it off with an hour in the oven at 325°F.
Aside from needing a little more salt for my taste, it was
perfect. I suppose it would be called a stew and it really
cried out for crusty bread on the side. It makes plenty
for four unless one of them is TFM® or two are teenage
boys.

--
Brick(Youth is wasted on young people)