Friday, August 8, 2014


1 English muffin per person
2 eggs per person
enough leftover sweet and sour pulled pork
Hollandaise sauce

  • Prepare Hollandaise sauce.
  • Toast English muffins.
  • Poach eggs.
  • Layer together starting with English muffin, pulled pork, poached egg and the hollandaise sauce.
  • Enjoy.

1/2 cup butter
3 large egg yolks
1 tablespoon plus 1 teaspoon of lemon juice
1/8 teaspoon salt
dash cayenne pepper or hot pepper sauce
2 tablespoons hot water
finely chopped fresh parsley, if desired

•    Heat butter in a heavy saucepan until hot and foamy, but not browned.
•    In a small bowl, whisk or beat egg yolks with lemon juice, salt, and  hot sauce.
•    Gradually beat in butter, then water.
•    Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
•    Serve immediately or let stand over warm water for up to 30 minutes.
•    If desired, sprinkle with chopped fresh parsley before serving.

Makes about 2/3 cup of Hollandaise sauce.

This is a relatively good for you, tasty slow cooker recipe that is great for the freezer and a favorite of the kids, especially when you put it on a roll like a sloppy Joe. This is another recipe that I like to make in large portions and then freeze in portions after the initial meal which is great for week nights. In this case I will freeze the remainder for the Christmas Holiday gang we'll have.

Sweet & Sour BBQ Pork
6 pounds boneless pork sirloin roast
1/2 pound bacon, cut into pieces
1 large sweet Vidalia onion, sliced into rings
1 1/2 cup apple cider vinegar
1 1/4 cup apricot pineapple jam
2 1/2 cups brown sugar
1/4 cup molasses
1/4 cup soy sauce
1/4 cup soy sauce
3 teaspoon minced garlic, jar
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon white pepper
  • Cut the bacon into small pieces.
  • Cut all large portions of fat off the roasts.
  • Spray the crock pot with PURE and set for high.
  • Place bacon on bottom with the roasts arranged over it.
  • Slice onion into thin rings and layer over roasts.
  • Whisk together the vinegar, soy sauce, molasses and honey.
  • Add the brown sugar until dissolved.
  • Whisk in the seasonings, garlic and jam.
  • Bring to a SLOW BOIL.
  • Pour over meat and onions.
  • Cook on high for 4-6 hours.
  • Remove roast and shred meat. Return meat to slow cooker and cook another hour.
  • For a more adult meal I thicken the gravy and serve it over mashed potatoes.

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