Gluten Free Spicy Smothered Pork Chops

 

8 pork chops, ¾ to 1 inch thick
2 Vidalia onions, thinly sliced
4 teaspoons seasoned salt
4 teaspoons garlic powder
1 teaspoon black pepper
1 teaspoon paprika
1 cup Bob’s Red Mill All Purpose Gluten Free Flour
1 cup vegetable oil
4 cups water
Tabasco Sauce

Trim fat from chops, rinse under cold running water; pat dry with paper towels, and set aside. In a small bowl, mix seasoned salt, garlic powder, black pepper and paprika. 

Rub about ¾ teaspoon of seasoning over each pork chop. Thoroughly coat each chop with flour and refrigerate for 1 hour. (don't throw away the remaining seasoning).

Heat vegetable oil in heavy skillet over medium high heat. When oil is hot enough, add chops and brown each side (about 3 min.). 

Remove chops from skillet and transfer to a plate covered with paper towels. 

Add onions to skillet and cook until soft. Add remaining flour to skillet and a very small amount of water if necessary. Stir the onions and flour together until golden brown.

Add 2 cups water to the onion gravy and stir. Bring to a boil over medium high heat. Return chops to skillet. Reduce heat to low, add two cover and simmer for about 1 hour. Add Tabasco and additional season to taste, and serve.

Gluten Free Oven Pot Roast

The hearth was the center of rural African American
homes up until the mid-20th century. 

The pot roast most people associate with today was once called "Yankee Pot Roast. Originating in the Eastern United States, it evolved from the colonial-era New England boiled dinner.The term pot-roast has almost the same meaning as braise, although the technique has a different origin, best explained by quoting the Irish author Florence Irwin (1949).

 

Even 30 years ago there were a few ranges in farmhouses. These and also the cottages had hearth fires or open grates in their kitchens. All roasting was done in a pot-oven. These ovens were pots with flat bottoms standing on three legs. The lids were depressed. Sometimes they were suspended of the peat fire on the cook and on the lid red turn (peat) embers were placed. Then there was a hearth fire, some embers were taken to the side of the main fire, the pot placed over these on the hearth, and embers placed on top, thus having both upper and under heat. In this pot the fowls were roasted, also joints of beef. 

Source: Oxford Companion to Food, Alan Davidson

[Oxford University Press: Oxford] 2nd edition, 2009 (p. 94)

 

Pot Roast was adopted by African American households in the late 19th century, and is usually served with Turnip (or Collard) Greens, Candid Yams and Corn Bread. It is typically a Sunday dish, or made for special occasions and holidays

                                                   



According to the Encyclopedia of American Food and Drink,
the term "pot roast" in print dates back to 1881.

Ingredients

1 (3½ - 4 pounds) boneless chuck roast, fat trimmed
1 teaspoon garlic powder
2 Tablespoons vegetable oil
2 medium onions, peeled and sliced
2 bay leaves
2 stalks celery, sliced
¼ cup Swanson’s Beef Stock (GF)
1 can Health Valley Gluten Free Cafe Cream of Mushroom Soup (GF)
½ teaspoon sea salt
¼ teaspoon black pepper
4 large carrots (scraped and sliced)
2 tablespoons Lea & Perrins Worcestershire Sauce
2 large white potatoes, peeled and cut in chunks
¼ cup red wine
¾ cup water
Bob’s Red Mill All Purpose Gluten Free Flour

 

Directions 

 

Preheat oven at 350°F.

In a large skillet, heat oil over medium heat. Add salt, pepper, and garlic powder to roast on both sides.

Generously flour on both sides then evenly brown the roast on each side in skillet.

Place the roast in a roaster pan. Add bay leaves, sliced onion, celery, and water.

Combine mushroom soup, wine, Worcestershire sauce and beef stock into a bowl. Pour over roast.

Cover with aluminum foil and bake for 1 hour and 15 minutes. Add sliced carrots and potatoes.

Continue to bake, covered for 3-3½ hours or until meat is tender and vegetables are tender but still crisp.

North Carolina Style Smothered Cubed Steak (GF)

Soul Food History: Contrary to popular belief that slaves in the Southern United States ate mainly pork, they relied primarily on and beef since cattle were considered less nutritious than pork. A slave's pork ration on plantations was about three pounds per week. Beef rations averaged around two pounds per day.

 

Cubing History: Cubing as we know it got its start in the 1920s. It is a process, not a cut of meat. The term refers to the square-shaped indentations made in the meat during the tenderizing process. 

Recipe inspired by Uncle Dan Moore

Scotland Neck, North Carolina

 

North Carolina Style Smothered Cubed Steak

Gluten Free

6 cube steaks
1 ½ teaspoon salt
1 teaspoon coarse ground black pepper
½ teaspoon garlic powder
1 teaspoon onion powder
¼ to ½ cup Bob’s Red Mill All Purpose Gluten Free Flour
1 large red onion sliced thin
1 cup Swanson Beef Broth
1 Tablespoon Tabasco New Orleans Style Sauce
1 Celery Stalk (chopped)
Vegetable oil
1 can Health Valley Gluten Free Cafe Cream of Mushroom Soup
2 large white potatoes (peeled and cut into chunks)

1 large carrot (chopped)
2 large tomatoes (diced)

 

Preheat oven to 300°F.

In a large freezer bag, mix together salt, pepper, onion powder and garlic powder and flour. Place the steaks in bag and shake vigorously until completely covered.

Add 1 Tablespoon vegetable oil in a large skillet. Set heat to medium high.

Add half of the beef; cook 4 to 5 minutes, turning once, until browned on all sides.

Repeat with remaining oil and beef. Remove from pan and drain on a separate plate.

Lightly coat a 4-quart slow cooker with cooking spray. Add potatoes, onion, carrots, tomatoes and celery.

Place steaks on top. In medium bowl, mix broth, soup, tabasco sauce. Pour over beef. Cover and cook on lowest heat setting (8 to 9 hours).

For more recipes and addtional history oon Soulf Food, buy Mom Ollie's Gluten Free Soul on Amazon.com.