Pork Yorkshire Pudding!

Yes - Cuban Sandwich

we shared along with the Yorkshire Pudding - dinner was lots of yummy bread! My mom always made her Yorkshire Pudding in a 9"x13" but I was tempted to take CathyZ's suggestion for individual portions in custard cups smileys/wink.gif Colleen

 
My mom always made it in a cake pan. Kinda miss that.

In fact, it seems to me that this is YP, but the ones in the little pans are popovers.

 
ah, so that's the difference. Either way, it's a happy use of meaty fat (sigh, I will never be a

vegetarian again.)

 
I use a 9 X 13 pyrex pan

Double the recipe for Christmas with prime rib. Never thought about doing it with pork fat, but why not?

 
REC (and method): STANDING RIB ROAST WITH HORSERADISH SAUCE AND YORKSHIRE PUDDING

Right out of the oven we ate the pudding plain and drizzled with McCormack's packaged Au Jus, pulled from cubes I froze after French Dip sandwiches smileys/wink.gif The remaining 4 huge pieces of Yorkshire leftovers were wonderful covered with homemade turkey gravy but I bet sausage gravy would be amazing! Will be making this again soon with the fat I usually get from Trader Joe's Bacon Ends and Pieces - our favorite bacon!

Followed my mom's method of using room temperature ingredients, mixing and letting the batter sit at least 30 minutes before pouring into the 9"x13" of hot and bubbling fat heated in the 425 oven. Baked 10 minutes at 425 degrees and then 25 minutes at 325. Dh thinks that we could have left it to brown the full 30 minutes specified in Olga's/Joy of Cooking recipe but I took it out at 25 min, well browned and the sides were streaked black with the brown sugar/pepper seasoning from the fat. Colleen

Olga's STANDING RIB ROAST WITH HORSERADISH SAUCE AND YORKSHIRE PUDDING Recipe
10 pound standing beef rib roast
2 teaspoons cracked pepper
2 teaspoons crumbled dried marjoram
2 teaspoons crumbled dried thyme
2 onions, finely chopped
2 cloves garlic, minced

PUDDING:
2 cups unsifted all purpose flour
1 teaspoon salt
4 eggs
2 cups milk
1/2 cup beef drippings or melted butter (I used pork drippings)

SAUCE:
1/2 cup beef drippings or butter
1/2 cup all purpose flour
4 cups beef broth
2 cups half and half cream (half milk, half cream)
1/2 cup prepared white horseradish
Salt and pepper
Red onion flowers (see below) for garnish

Sprinkle roast with pepper, herbs, onions and garlic. Place fat side up on a rack set into a roasting pan. Roast in a preheated 350 F. oven for 2 hours or until a meat thermometer inserted in the thickest part registers 150 F. for medium, rare. Pour off fatty part of the drippings from roasting pan and use for pudding and sauce. Keep roast warm.

For the pudding; turn oven to 425 F. In a bowl, mix flour and salt. Add eggs and milk, beat with electric mixer until well blended. Pour 1/2 cup beef drippings or melted butter into a 9 x 13 x 2 inch pan; tilt pan to cover bottom evenly. Pour batter into pan. Bake for 10 minutes, then lower temperature to 325 F. for 30 minutes. Bake until puffed and brown. Cut into squares to serve. For individual servings, divide batter between 8 greased custard cups or popover pan. Bake the same length of time.

While pudding is baking, prepare sauce. In a 1 1/2 quart saucepan, heat drippings and stir in flour. Stir over low heat for 10 minutes. Gradually add beef broth and half and half. Stir over medium heat until sauce bubbles and thickens. Stir in horseradish and salt and pepper to taste.

Place roast on platter and garnish with sautéed onions and cherry tomatoes. Can also be garnished with long needled pin boughs and red onion flowers. To prepare onion flowers, peel small red onions. Starting at the pointed end, cut onions into quarters, cutting to within 1/2 inch of the bottom. Cut each quarter into 1/8 inch wide strips to within 1/2 inch of the bottom. Place in cold water and onions will open to resemble chrysanthemums. Serve pudding separately and pass sauce. Makes 8 servings. The Joy Of Christmas

 
Not willing to give up the grits but thinking about Shrimp and Yorkshire pudding?

using Marilyn's incredible Shrimp and Grits (and grits) recipes. Colleen

BEFORE YOU START THE SHRIMP:
Polenta Facile Grits
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=241767
1 cup grits
4 cups water
1/2 TBL salt
heavy cream
cheddar cheese
Cook for 2 hours covered over double boiler.
You can serve directly, but I make it ahead of time and refrigerate in 2 containers.
Divide one container into two large bowls, break up firm grits and drizzle with a TBL of heavy cream per bowl. Cover and microwave for 3 minutes. Add shredded cheddar cheese on top. Cover with plate to melt the cheese and go cook those shrimp.

Hominy Grill's Shrimp & Grits (Charleston, SC)
slightly adapted; Serves 2 BIG portions

2 slices thick bacon, diced
1/2 lb shrimp, peeled (~16 large)
2 TBL flour
4 oz fresh mushrooms, sliced thick
1 TBL butter
1 clove garlic, minced
1 large shallot, diced
healthy squeeze of fresh lemon juice
few heavy shakes of hot sauce
fresh parsley or green onions

Have shrimp cleaned and patted dry. Sprinkle lightly with kosher salt.

Using a cast iron skillet, add the diced bacon and render until crisp. Remove bacon to paper towel and drain off all grease, reserving it.

Add 1 TBL bacon grease and one TBL butter and sauté mushrooms until liquid has exuded. Season with pepper.
Remove to a side dish.

Sauté diced shallot and garlic for 1 minute. Remove to mushroom dish.

Toss shrimp with flour. Add 1 TBL bacon grease to skillet and sauté shrimp for 1 minutes. Flip and add bacon, mushrooms, shallots and garlic. Toss and cook for another minute.

Squeeze lemon juice and hot sauce and toss all around. Serve over hot grits, sprinkle with parsley (restaurant uses green onions).

Rush to the table and dive in.

https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=248065

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/2015%20Marilyn/Shrimp.jpg~original

 
I used to dump the pork shoulder fat - not any more smileys/wink.gif

Often save the bacon fat, tho. Hmmm, what about sausage fat? smileys/smile.gif Colleen

 
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