Honey Mustard Pork with Oven Roasted Vegetables
Honey Mustard Pork with Oven Roasted Vegetables
Monday, December 20, 2010

A wedding reception for 200 guests, a busy lunch buffet or a cozy dinner at home. Mike Pauley of Carroll has it covered.

Mike enjoys trying new things and taking on challenges.

Mike, restaurant manager, of The Carrollton Centre, heads up the menus and food for Charlie’s Restaurant and The Carrollton’s ballroom events. Mike began washing dishes as a young teen at Prime Time and Hesson House in Westside. It was there he moved up to line cook and learned to cook on the job, eventually becoming manager. After those restaurants closed, Mike began working at The Carrollton Centre and has been there for 20 years. He is still inventing new recipes to serve to company and his customers.

Mike loves cooking for friends and family and says his ideal meal would be a prime-rib roast, stuffed baked potatoes (loaded with lots of goodies), and baked cheesecake for dessert. Mike says he makes a “mean cheesecake” topped with a creamy and fluffy blend of sour cream, sugar and vanilla. He also enjoys baking bread to share with others.

Using his imagination is what Mike finds the most fun about cooking. He loves letting his creativity take over in the kitchen. He began cooking and baking as a boy, helping his late aunt Mildred Killeen. She would let him roll out the leftover pie dough, sprinkle it with cinnamon and sugar, and roll it up again.

In his spare time away from the restaurant, Mike enjoys pencil sketching, reading about history, especially biographies, movies, music, and tending to his garden where he grows flowers and tomatoes. With an abundance of tomatoes, Mike is always thinking up new ways to use them. His favorite is a tomato relish.

Mike welcomes new ideas from customers and finds cooking inspiration online, in cookbooks and the Food Network. Mike would describe his cooking as versatile and enjoys cooking comfort food everyone enjoys.


Honey Mustard Pork with Oven Roasted Vegetables

This complete meal is special enough for a holiday or Sunday dinner. Mike’s combination of three kinds of mustard, along with brown sugar and honey create a sweet and savory combination. Mike says the multiple mustards enhance the pork by adding a deeper flavor.

2-3 lb pork loin roast
1/2 c. brown sugar
3 Tbsp. honey
1 Tbsp. brown mustard
1 Tbsp. dijon mustard
2 Tbsp. yellow mustard
 
Mix brown sugar, honey and mustards and set aside. 
To prepare pork:
Rub pork generously with 1/4 c. olive oil, 1 1/2 Tbsp. kosher salt, and 1 Tbsp. coarse ground black pepper. Make sure entire surface is coated. Pour mustard mixture over pork, place in airtight container, cover, and refrigerate 2-24 hrs (the longer, the better).

Vegetables:
4-6 Yukon Gold Potatoes, quartered
5 medium carrots peeled, cut into 1/4 inch dice
1 large yellow onion cut into 6ths
Put in roaster pan, drizzle with olive oil, kosher salt and coarse ground pepper. Toss. Place pork over vegetables. Bake 1 1/2 hrs. or until vegetables are tender and pork reaches an internal temperature of 160 degrees.



Creamy Potato and Sauerkraut Soup

Mike came up with this recipe by chance. He had some leftovers and decided to throw them together to make a soup. He loves sauerkraut and says this is a delicious way to incorporate it into a rich, satisfying soup. It is hearty enough to be a main dish. The Kielbasa could easily be replaced by other meats as well. It is perfect soup to serve on a cold, winter day.

1 onion, diced
2 carrots, peeled and diced
2 celery ribs, diced
1 ring of Kielbasa
1 stick of butter
1 can of sauerkraut
2 Tbsp. flour
Place potatoes in a large bowl and cover with boiling water. Set aside. Melt butter in a Dutch oven or soup pot. Add diced vegetables, sauté until tender.

Add Kielbasa, sauté until hot. Add flour and sauce mix from potatoes. Stir until blended. Add potatoes with water and sauerkraut and bring to a simmer. If soup gets too thick, add milk as needed to thin soup to your liking. Serve soup with your favorite croutons and shredded Cheddar cheese.

Note: If you want more of a sauerkraut flavor, add another can. You can also substitute leftover pork roast or corned beef instead of the kielbasa. I have done both and one is just as good as the other.


Fried Noodles

 Mike recalls his late aunt Mildred Killeen making these noodles for family dinners. She would make homemade noodles and roll them out and cut them on the kitchen table. It is Mike’s late grandmother Johanna Pauley’s special family recipe. The cracker crumbs give the noodles a yummy, crunchy coating. Mike says this side dish is something to serve instead of potatoes and says it goes well with any kind of meat. He remembers eating these noodles as a child, alongside salmon patties during Lent.

1 bag frozen egg noodles (or homemade)
2 sleeves saltine crackers, crushed
1 stick butter

Cook noodles according to package directions.  Drain, rinse, and set aside. In a large heavy skillet, melt butter. Add crushed crackers, brown. Add noodles. Toss and heat through. Great side dish served with pork, beef or chicken.



Peach Cobbler

This dessert is an example of one of Mike’s ways to use a cake mix. He enjoys the challenge of seeing how he can use a cake mix in a creative way and turn it into something else. The white cake mix on top gives the sweet cobbler a crumbly topping.

Filling:
2 – 29 oz. cans sliced peaches
1/4 c. brown sugar
1/2 c. sugar
1/4 c. cornstarch
1 tsp. cinnamon
1 tsp. almond extract
Topping:
1 stick butter, melted
1 white cake mix

Preheat oven to 350 degrees. Mix together ingredients for filling. Pour into greased 9x13 cake pan. Mix ingredients for topping and crumble over top of filling. Bake for 1 hr. Serve warm or room temp with whipped cream or ice cream.

Chewy Chocolate Chip Bars

Mike’s goal was to make a bar out of a cake mix, and after many tries, he found success. He’s also made the bars using pecans or toasted almonds instead of chocolate chips and adds chocolate frosting on top. This recipe is very versatile — Mike suggests using your imagination to suit your taste.

1 yellow cake mix
1/2 c. lightly packed brown sugar
1/2 stick butter, melted
1/2 c. brewed coffee
1 c. chocolate chips
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Mix all ingredients, press into a 9x13 cookie sheet. Bake for 10 minutes. Lift cookie sheet and rap on the oven rack so the cake falls, this will give it a chewy cookie texture. Bake 10 to 15 minutes longer. Do not overbake, cool to allow bars to set up. Cut into squares and dust with powdered sugar.