My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, March 10, 2011

Fricassee of Pork and Turnips

Since I posted the Rustic Rub recipe yesterday I thought I'd give you another use for it, and probably several more. But the main reason is that I still have about 10 pounds of pork loin in my freezer.

This is sooo good. If you don't like turnips you can use potatoes, but it will not be as good. My nephew, Randy, hates turnips, so when he ask me what kind of potatoes were in the stew I just said "new". He loved it. If it's served over rice he'll eat anything.

Fricassee of Pork and Turnips
4 servings
print recipe

1 pound boneless pork loin, cut into 1-inch cubes
1 tablespoon Rustic Rub
2 tablespoons vegetable oil
1/2 cup chopped onions
1/4 cup chopped bell peppers
1/4 cup chopped celery
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons flour
1 pound turnips, peeled and cubed (about 2 cups)
2 cups chicken broth, homemade, boxed or canned

Toss the pork with the rub in a bowl and refrigerate for at least 1 hour. Overnight is better.

Heat the oil in a large skillet over medium-high heat. Add the pork and brown evenly. Season with onions, bell peppers, and celery with the salt and cayenne. When pork is brown, remove from the skillet with a slotted spoon. Set aside.

Add flour to the oil in the skillet. Stirring constantly for 4 to 5 minute, make a medium brown roux, the color of peanut butter.

Add the onion,s bell peppers, and celery and cook for 2 to 3 minutes, or until slightly wilted. Return the pork to the skillet and cook, stirring constantly, for 3 to 4 minutes. Add the turnips and broth. Stir to mix well. Bring to a boil, reduce heat to medium-low, and cook stirring occasionally, for 40-50 minutes.

Serve over rice.

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