Woolly Mammoth Au Jus

You never know until you try...

So I was digging through the freezer the other evening, trying to find something to thaw in the refrigerator overnight, to make for dinner the next day. After a few minutes of dredging up one package of Carmen peppers after another and several containers of basil pesto, I found a package of sirloin steaks. Yea!! Except the date on them was December 2006.

Okay, Readers, I know I probably lost a lot of you right here - as I know I've lost my daughters. They don't keep anything a minute past its best-by date. BUT, this woolly mammoth had been hidden in the ice all those years. What could possibly have gone wrong? Now I know enough not to expect great taste from it, but at least it wouldn't be spoiled or anything. I thought I'd give it a try.

So, just in case you run across a woolly mammoth in the bottom of your own freezer, here's one way you can cook it. And actually, it was delicious!

Woolly Mammoth Au Jus - CrockPot Recipe: 

Beef Sirloin Steaks, thawed - place in the CrockPot.

On top of the steaks, pour the following ingredients:

1 quart home-canned (or not) tomatoes, drained slightly

1 large peeled and sliced onion

1 clove garlic, minced

1 can sliced mushrooms, drained

1 can black-eyed peas, drained, rinsed, and drained again
(I wanted to experiment. I was hoping to effect a symbiotic relationship between the woolly mammoth and the black-eyed peas. Much to my relief, it was a success.)

1/4 c. red wine

2 t. Worcestershire sauce

Black pepper

Turn CrockPot on LOW and let this beast cook for about 9 hours.

It was fabulous!

***

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Carmelized Pork Roast - Recipe

No, this is not a cloven hoof.  It's a 3 pound pork loin roast.

I made this for dinner last night. It was SO delicious! (in my humble opinion, of course). I got the recipe online, and oddly enough, I did not attribute it to anyone when I saved it as a file. Usually I do, and it's so much fun to use a recipe and think, 'Oh yeah, I got this from Mary (or Jean or Jenn or Lois, etc.) I'm so annoyed with myself for forgetting to put a name on this one. Whoever it was, thank you! And please be sure to speak up in a comment so I can rename the file.

Wherever I got the original recipe, I modified it  just a tad. It was fork tender and you can see by the photo how delicious and carmelized it was!

Pork Roast with Maple Syrup, Recipe:

3 Lb. Pork Loin 

1 onion, sliced

1 clove garlic, minced
1 T. Bragg's Liquid Aminos (You can use regular soy sauce if you want, but don't come cryin' to me if you get a headache ;-).  I seem to tolerate Bragg's okay if I don't use too much of it.)

3 T. maple syrup

3 T. olive oil

2 T. Dijon mustard

Place thawed Pork Loin into CrockPot. Sprinkle onion slices and minced garlic on top.
In a small bowl, whisk together the Bragg's, maple syrup, olive oil, and mustard.
Slowly pour this mixture over the pork loin, trying to completely cover it.

Put the lid on the CrockPot and turn it on LOW. Leave it alone for about 9 hours.
Remove pork loin from CrockPot and let sit 20 minutes before pulling the pork apart.
You may find it difficult to wait until dinner. I couldn't, and I don't regret it a bit!
This is SO GOOD and incredibly easy!

 Roasted Vegetables makes a good side. Find recipe HERE

***

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