Dutch Slavinken With Milk Gravy Ground Pork Cylinders Food

PORK ROAST WITH GRAVY

Steps:

• In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine wine, brown sugar, soy sauce, ginger, garlic and bouillon; pour over roast., Bring to a boil. Reduce heat to low; cover and cook for 45-60 minutes or until pork is tender, basting occasionally with pan juices., Remove roast to a serving platter; keep warm. Pour drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough water to measure 1-1/2 cups. Return to pan., Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast.

GWEN'S FRIED CHICKEN WITH MILK GRAVY

Steps:

• For the chicken: Put the chicken pieces in a large bowl and cover them with water. Sprinkle 2 tablespoons salt in the water, cover the bowl, and refrigerate for 4 hours or overnight. When you soak the chicken overnight in salt brine, the salt infuses into the meat and makes it so tasty!
• Pour oil into an electric frying pan or deep, heavy skillet to a 1-inch depth and heat the oil to 375 degrees F. Check the temperature by sprinkling flour over the oil. If the flour sizzles, the oil is hot enough.
• Drain the water from the chicken, sprinkle each piece with some salt and pepper, and coat the pieces with flour, shaking off any excess. Carefully place the chicken in the hot oil. Place the cover on the pan, leaving a small opening for steam to escape. Cook for 15 minutes.
• Remove the cover and, using tongs, turn each piece of chicken. Replace the cover and cook for 15 minutes more, or until done. Use a sharp, thin-bladed knife to check for doneness by slicing a drumstick to the bone. Neither the meat nor the juices should be pink. Drain the chicken on paper towels and keep warm.
• For the gravy: Spoon about 4 tablespoons of oil that the chicken was fried in plus the brown bits into a medium skillet. Over medium heat, sprinkle in the flour and cook while whisking, until the flour is browned, about 1 minute.
• Slowly stir in the milk and cook until the gravy thickens, 5 to 10 minutes. Season with salt and pepper and serve with the chicken.

HAMBURGER GRAVY

Steps:

• In large skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently.
• Stir in flour, bouillon and steak sauce. Gradually stir in milk. Cook and stir 4 to 6 minutes or until mixture boils and thickens, stirring frequently. If desired, serve over mashed potatoes or cooked rice.

DUTCH SLAVINKEN # 1

Steps:

• Mix all ingredients together, except for the bacon.
• With the blunt side of a knife stretch the slices of bacon.
• Form the meat mixture into 6 sausages, wrap then a slice of bacon arround them.
• Melt the butter in a frying pan on high heat until brown, brown the slavinken on all sides.
• You can secure the bacon with a wooden skewer but it will usually stay on.
• Lower the heat, add approx 1/2 cup of water and let them simmer for about 10-15 minutes until done.
• Note: Double or triple the recipe and after completing step 3 freeze them, seperate or in portions.

DUTCH SLAVINKEN WITH MILK GRAVY (GROUND PORK CYLINDERS)

Steps:

• FOR THE SLAVINKEN: Crumble bread, pour milk or beer on top and let stand for 10 minutes.
• Squeeze bread to remove excess liquid, if any.
• Place in a bowl.
• Add ground pork, salt, pepper, nutmeg, allspice and onion.
• Knead mixture until well blended.
• Form into 6 cylinders and wrap a slice of bacon around each one.
• Secure with a wooden pick.
• Melt butter in a cast-iron frying pan.
• Fry the slavinken over medium heat, 6 minutes on each side.
• Remove to a hot platter as they become cooked, and keep warm.
• Serves 6.
• FOR THE MILK GRAVY: Stir flour into the remaining fat in the pan used to make the slavinken and cook over medium heat until it becomes a caramel colour.
• Add milk and light cream.
• Stir until creamy.
• Add parsley and season to taste.
• Pour over meat or serve separately.
• World of Food.

HAMBURGER GRAVY

Steps:

• In a skillet, over medium high heat, season lean ground beef with salt, pepper, garlic salt and dried minced onion and cook until done, about 7 to 10 minutes.
• Add butter into ground beef and melt. Sprinkle the flour over the top of the ground beef and stir. Cooking the flour in for 1 to 2 minutes.
• Slowly pour in the milk and whisk or stir to incorporate into the flour and beef. Stir occasionally let cook until it thickens. About 5 or so minutes.
• Serve immediately over mashed potatoes, toast, buttered noodles or rice.

BRAISED PORK SHANK

Steps:

• For the brine: Bring the water to a simmer in a large non-reactive pot. Turn off the heat and add salt, sugar, coriander, peppercorns, rosemary, bay leaf and garlic and bring to a simmer. Whisk until the salt and sugar is dissolved, and then let it cool in the fridge or an ice bath until the brine hits a temperature of 35 degrees F.
• Add the shanks to the cooled brine and weigh down with a plate to ensure that the shanks are completely submerged. Refrigerate for 8 to 12 hours.
• After brining, remove the shanks from the brining liquid to a baking sheet lined with a clean kitchen towel to dry off a bit. Discard the brining liquid.
• For the braise: Preheat the oven to 300 degrees F.
• Heat a large Dutch oven or roasting pan over medium-high heat. Pour in enough oil so that it covers the bottom of the Dutch oven or roasting pan completely. Put some flour in a shallow dish. Add a heavy pinch of salt and a few grinds of pepper to the flour and whisk to combine. Dredge the shanks in the flour, shaking off the excess, and add them to the pan. In order to get a nice even golden-brown sear, you don't want to overcrowd the pan. (Do this step in two batches if necessary.) Brown the shanks on all sides, a few minutes per side, then remove to a plate while you sear the rest.
• Add the celery, onions, carrots, garlic, rosemary and thyme with a large pinch of salt. Sweat the vegetables until tender, about 5 minutes. Deglaze with the white wine and reduce by three-quarters. Add the apple cider and reduce by half. Add half the chicken stock and bring the braising liquid up to a simmer. Taste it for seasoning, adding additional salt and pepper if necessary. Place the shanks back into the pan; the liquid should go about halfway up the shanks. If it does not, add the rest of the liquid until it reaches the desired half. Put the pan in the oven and cook until the meat is tender, about 200 degrees F when checked with a meat thermometer, 4 to 5 hours.
• Remove the shanks from the oven and carefully transfer the shanks to another large pan. Then strain the braising liquid over the shanks. Cool them in the liquid overnight in the refrigerator.
• The next day, reheat the shanks in their liquid. Then remove them to a large serving platter. Spoon some of the braising liquid over the meat.

DUTCH OVEN PULLED PORK SANDWICHES

Steps:

• In a Dutch oven, combine the first 6 ingredients; add the pork. Spoon some of the sauce over pork. Bring to a boil; reduce heat and simmer, covered, until meat is tender, 3-4 hours., Remove meat; shred with 2 forks. Return to pan and heat through. Spoon 1/2 cup onto each bun.

PORK SAUSAGE GRAVY

Steps:

• Break up sausage in a skillet and brown. Remove from skillet and set aside.
• With remaining drippings, add 1/2 to 1 cup of the flour and stir. Make sure that all of the drippings are absorbed.
• Stir in milk a little at a time until creamy. Top with the cooked sausage, salt and pepper to taste.