Hot Pot

Hot pot is a very popular dish all across Asia. It includes making a tasty, and sometimes spicy, broth and cooking prepared items in the boiling broth. Hot pot is eaten usually in a group, it does take a while to eat, and does take a good amount of prep time, but hot pot makes great food and a fun experience. First you need a good broth/stock. You can make your own by simmering bones for 4-6 hours, or you can used pre-made broth/stock, either way works. You’ll need some veggies, usually whatever you have. I highly recommend potatoes because they were very good. Mushrooms are a classic addition, and so is cabbage or bok choy. A thin sliced meat is a classic additions, and some bacon cut into thirds provided that. We also had hot pot the next night and was able to cook 1/2 inch strips of venison too! Frozen dumplings aren’t as common, but taste great in the hot pot, and to serve, having one or two varieties of dipping sauce was very nice. The spread above was enough food for 8 servings.

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What You’ll Need

Broth

  • 1/4 Finely Diced Onion
  • 1/4 Cup Diced Pork Belly
  • 8 Cups Broth/Stock of Choice
    • I made 8 cups of pork stock, then added 2 chicken Bouillons and a sazon goya MSG Packet
  • 2 Garlic Cloves Finely Minced
  • 1/2 Tbsp Ginger Paste

Dipping Sauce

  • 2 Tbsp Soy Sauce
  • 2 Tbsp Worcestershire Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Fish Sauce

Other Ingredients

  • Peeled and Thin Sliced Potatoes
  • Spinach
  • Sliced Carrots
  • 1 Inch Celery Sticks
  • 1 Can Sliced Water Chestnuts, Strained
  • 1/2 Cup Diced Cabbage
  • 1/4 Cup Diced Bell Peppers
  • 8 Oz Sliced Mushrooms
  • 8 Frozen Dumplings
  • 1 lb Bacon Cut into Thirds
  • Packets of Ramen Noodles, For Just the Noodles

Equipment

  • Serving Plated and Bowls
  • Small Bowls for Dipping Sauce
  • A Bowl for Each Person
  • Fork/Chop Sticks and Slotted Spoon for Each Person
  • Hot Plate/ Rice Cooker
  • Dutch Oven/ Large Pot for Broth
  • Separate Utensils for Any Raw Meat

Directions

  1. First make a flavorful broth. I started by boiling 10 cups of water with 2 lbs of pork bones for 5 hours. I started the broth by sauteing the onions with the diced pork belly. Once the onions were soft and the pork belly mostly rendered, I strained the broth through a sieve into the pot with the onion. I then added the minced garlic and ginger, and brought that to a boil.

2. Next, mix together the ingredients for the sauce. The measurements above are for one portion, I made two for our meal, but one shared would suffice for 2 people. Place in a small bowl for dipping. Then prep and plate your ingredients. Presentation is important with this meal. Add a hotplate in the middle and add the pot of broth, heat until it is heated thoroughly.

3. Cooking with the hot pot is rather easy. First, always start with the veggies and dumplings. Raw Meat is cooked on their own after, and finally, noodles are eaten at the end. Soft greens like spinach only need 5 seconds before they can be removed. Otherwise, all veggies can be added to the pot and eaten as they are found. Potatoes may take 2-3 minutes to soften before they are soft enough, and same goes for carrots and celery. You can add frozen dumplings at any point, just wait for them to rise to show they are heated enough. Bacon cooks in about 1 minute, and sliced venison was done in 4 minutes. Noodles only take about 2 minutes to be ready. You can eat ingredients straight from the hot pot, or transfer them to your personal bowl before chowing down.

Pork Loin with Honey Mustard Glaze

This weekend I was able to cook up the last of the pork loin roast I prepared. For our last meal, I sliced off a couple more pork chops and prepared some honey mustard sauce to top. Simply mix together the sauce and coat the chops, bake then serve. We had these over spinach and the glaze made a delicious sauce for the spinach too. This recipe makes 2-3 servings, but can be easily altered as needed.

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What You’ll Need

  • 1 Slice of Pork Loin Roast or 3 Medium Pork Chops
  • 1/2 cup Honey
  • 2 Tbsp Dijon
  • 1 Tbsp Ground Mustard
  • Small Bowl
  • Baking Pan Lined with Foil

Directions

  1. Heat oven to 350 F. Place the pork on the foil lined sheet. Mix together remaining ingredients in the small bowl. Coat each side of the pork with the sauce.

2. Place the pork in the oven. Bake raw pork for 25-30 minutes or cooked pork for 15-20 minutes, until internal temperature reaches 165 F. Top cooked pork with any remaining sauce, then serve right away.

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Pork Loin with Barbecue Rub

As I’m still working through my pork loin roast, I’ve been coming up with as many options for the rest of it. I’ve always been a big fan of BBQ pork, so I thought it would be great for a potion of it. For this, I made a standard BBQ pork rub. The paprika adds a nice smokey flavor to the rub. The cumin and cayenne also add a bit of spice, but without much heat. The rub recipe below is good for 2-3 normal sized pork chops. If you were to use this rub on a roast, you will need to double or triple it. I also served this BBQ pork with BBQ sauce, bacon ranch suddenly salad, and a can of baked beans.

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What You’ll Need

  • 1 Slice of Pork Loin Roast or 3 Medium Pork Chops
  • 1/4 Cup Brown Sugar
  • 1/2 Tbsp Ground Cumin
  • 1/2 Tbsp Paprika
  • 1/2 Tbsp Cayenne Pepper
  • Small Bowl
  • Baking Pan Lined with Foil

Directions

  1. Heat oven to 350 F. Place the pork on the foil lined sheet. Mix together remaining ingredients in the small bowl. Coat each side of the pork, and coat edges.

2. Place the pork in the oven. Bake raw pork for 25-30 minutes or cooked pork for 15-20 minutes, until internal temperature reaches 165 F.

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Garlic Butter Venison Chops with Roasted Butternut Squash

Though butter is usually seen as unhealthy, butter is great at bringing flavor, and oil is important for a healthy diet. I roasted my squash plain and served them as they came out with just a spoon to remove the cooked flesh inside. The chops and pasta were easy to make and were ready with less than 20 minutes of active cooking. In the recipe below, you’ll see I used pre-minced garlic stored in oil. It is important to note that with the quantity given. Garlic stored in oil still has a garlic flavor but it is much weaker than fresh garlic. If you use fresh garlic, 1/2 a clove will be more than enough to get the garlic flavor without scaring off anyone who may have to be around you! I cooked 4 venison chops with this recipe, so there were 4 servings. If you would want to cook 6-8 servings, adjust the recipe accordingly.

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What You’ll Need

  • 1 Butternut squash, Quartered and Cleaned
  • 12 oz Egg Noodles
  • 4 Venison Chops
  • 4 Tbsp Butter
  • 2 Tbsp Minced Garlic in Oil, or 1/2 garlic clove, minced
  • Baking Sheet
  • Large Frying Pan
  • Medium Sauce Pan
  • Colander

Directions

  1. Heat oven to 400 F. Score the underside of the squash and place skin side down on a baking sheet. Add salt, honey, or brown sugar as desired. Baked for 60 minutes total.

2. With about 20 minutes left of cooking, fill saucepan 3/4 full with water and place over medium heat. Place the frying pan over medium heat and let heat.

3. With 10 minutes left, add the egg noodles. Stir and cook according to package, about 6-8 minutes. Add about 2 Tbsp oil to the frying pan, then add the chops. Cook 4 minutes on the first side, then flip. After you flip, add the butter until it is mostly melted, then add the garlic. Stir often and continue to cook until the garlic turns golden, or another 4 minutes has passed. Serve Chops and butter over the noodles.

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Venison Stroganoff Over Noodles

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Stroganoff is always a warming dinner option and it’s so easy to make. This isn’t the first time I’ve posted a stroganoff recipe but every time it’s something new! This time, I cubed a venison tenderloin. The trick with this recipe is making sure everything gets hot while also trying not to over cook your meat. The easiest way to do that is to just keep moving forward with the steps; don’t waste all your time on step one when there is still step two. I also used the leftover onions and mushrooms from my ramen, so I didn’t need to cook them long or add much seasoning since it also included some of the ramen flavoring and garlic. This recipe made 4 adult sized servings.

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What You Will Need

  • 1/2 lb Cubed Beef/Venison
  • 1/2 Sliced Onion
  • 1 Can Sliced Mushrooms
  • 1 Cup Water with 2 Beef Bouillons
  • 2 Tbsp Worcestershire
  • 1/2 Cup Milk
  • 1/2 Tbsp Corn Starch
  • 1/2 Tbsp White Wine Vinegar
  • 16 Oz Cooked Egg Noodles

Directions

  1. Heat a frying pan over medium high heat, until hot. Add 2 Tbsp oil and cubed meat. Cook until browned. Add mushrooms and onion, and cook until warm. Add water and bouillon, and worcestershire and cook until broth begins to simmer.

2. Remove pan from heat, add milk and corn starch. Return to heat and gently heat, do not boil, and heat for 3-4 minutes until sauce is hot. Add vinegar, and remove from heat. Plate pasta and top with stroganoff.

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