Ingredient: rubbed sage

Pork & Apple Skewers

Cooking pork with apples could be one of humanity’s most ancient recipes. This combination appears in some of the oldest known cookbooks. The more recent ancient history of apples and pork is easier to decipher since European cooks began recording their recipes from around the fourth or fifth century AD onward. The continent’s earliest recipe collections paint the history of how cooks stewed apples and pork together, and sometimes crushed the fruit into sauces.

The association of pigs with apples is obvious at one level – pigs were often let to graze in apple orchards, where they could feast on the windfalls, so the fruit was converted by the pig’s metabolism into pork, instead of rotting into compost and being ‘wasted’ as a food source. Apples are ripe in autumn, which was also the traditional time for culling the surplus stock that could not be overwintered. The pig was the victim of choice here as much of it was eminently preservable for winter use in the form of sausages, ham, and bacon. The fresh cuts were enjoyed at the time in a fresh meat feast which would be the last for a long time – and as the apples were ripe and in abundance at the same time ….. apple sauce with pork made sense.

Generally, when I make pork skewers, I like to use pork tenderloin. But when I saw this recipe on the internet, the ingredients and the look got my attention. The idea of wrapping each meatball in bacon and barbecuing them with apple chunks sounded so good. There is something special about the sweet taste of apples and the full flavor of pork that work so well together.

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 Pork & Apple Skewers
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Course Main Dish
Cuisine American
Keyword pork & apple skewers
Servings
SKEWERS
Ingredients
Meatballs
Other Ingredients
Course Main Dish
Cuisine American
Keyword pork & apple skewers
Servings
SKEWERS
Ingredients
Meatballs
Other Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Soak 5 wooden skewers in cold water for about 30 minutes.
  2. In a bowl, combine all meatball ingredients & form into 18 balls. Wrap each meatball with a half slice of bacon. Prepare apples.
  3. Assemble skewers starting with a meatball then a piece of apple, another meatball, apple & end with a meatball.
  4. Preheat the BBQ to medium heat & cook the skewers on each side to brown the bacon well.
Recipe Notes
  • Brion & I enjoyed this meal with some creamy orzo parmesan pasta.

Beer Can Burgers

CELEBRATING VICTORIA DAY!

For many Canadians, Victoria Day marks the unofficial beginning of summer. It is Canada’s oldest non-religious holiday and although we still hang on to the British Queen’s name (for old times’ sake), this truly Canadian holiday has everything to do with the end of the cold weather and short days and a lot to do with some great food.

This holiday is called ‘May 2-4’ in some parts of Canada, a name that refers both to the date around which the holiday falls (May 24th) and Canadian slang for a case of twenty-four beers (a ‘2-4’), the popular beverage during the long weekend.

I’m sure, for many this weekend, barbecuing will be up front and center with burgers, steaks and ribs taking top billing. By now we’ve all heard of or tasted Beer Can Chicken but what about Beer Can Burgers? One might think that the burgers were cooked with the beer can inside like the beer can chicken is. They’re not. The burgers are just shaped around the beer can or bottle, then they are filled with whatever you choose to put in them. What you’re trying to achieve is really just a bacon wrapped ‘cup‘ from the ground beef with a filling inside. After this you can either grill (with indirect heat) or bake them low & slow. The bacon renders and caramelizes, so the beef is flavored by both the bacon and the filling inside.

As for the fillings, the sky is the limit as long as you’re using something that’s both pre-cooked and can withstand the long slow cooking. Just a few ideas would be caramelized onions, peppers, mushrooms, hash browns, cheese (of course!), avocado, chili etc. etc.

When making beer can burgers its good to use an 80/20 blend of beef and the standard (not thick) slice bacon. The thing about this kind of burger, is that they are best made with about 285 gms (about 10 oz.) so you can wrap two rows of bacon around them. Reason being, if made smaller, as the burger cooks, the meat shrinks and the filling falls out. The ideal height going up the can or bottle would be about 3 1/4 – 3 1/2 inches.

Beer can burgers can be baked in the oven or done on a grill. They are going to take some time to cook, about 50 minutes to an hour. Low and slow is the key so aim at about 300 F. Once they’re cooked, you can eat as is or add some tomato, lettuce, pickles, etc. I could hardly imagine anyone needing a bun with the size of these burgers … but?!

Whatever you decide to have today, the main thing just enjoy it!

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 Beer Can Burgers
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Course Main Dish
Cuisine American
Keyword beer can burgers
Servings
Ingredients
Burgers
Topping Suggestions for 2
Course Main Dish
Cuisine American
Keyword beer can burgers
Servings
Ingredients
Burgers
Topping Suggestions for 2
Votes: 1
Rating: 5
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Instructions
Caramelized Onions
  1. In a skillet, heat 1 Tbsp oil; add sliced or chopped onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat; sprinkle with 1 1/2 tsp cider vinegar & 1 Tbsp brown sugar. Cook, stirring until caramel brown in color. Transfer to a dish to cool.
Sautéed Mushrooms & Avocado
  1. In the same skillet, add sliced mushrooms, minced garlic & a few drops of water (just to get them sautéing). Sauté until moisture evaporates. Set aside. Peel & cut avocado into 1/2-inch slices; set aside
Cheese
  1. Shred or cube cheese of choice; set aside.
Burgers
  1. In a bowl, combine ground beef with spices. Divide beef in half & form each piece into a ball. Place on a work surface; using a beer can or bottle, press down firmly. With your hands, form beef around can/bottle to a height of about 3 1/4 to 3 1/2 inches. Horizontally wrap, two slices of bacon, one to the bottom of the beef & the next just above on each burger. Carefully remove can/bottle.
  2. Set up grill for indirect heat at around 300 F. Alternately, set a wire rack over a rimmed, foil lined baking sheet & preheat oven to 300 F.
  3. Fill burgers with prepared fillings & cook for about 50 minutes or until meat is cooked. Once cooked, allow them to sit for a few minutes so the burgers & cheese firm up slightly without the burger losing its juiciness.
  4. Enjoy as is or top with whatever you prefer.

Savory Sweet Potato Toast w/ Avocado & Poached Egg

Its hard to believe its already Easter Sunday. In North America, many of us like to enjoy or host an Easter brunch. Traditional favorites very often include glazed baked ham, quiche, frittata & French toast casseroles. Of course, there are the classic hard boiled eggs that have been dyed & decorated for the occasion. Many countries make their own signature Easter breads ands buns. The one thing that I always loved about Easter was it signified the coming of ‘Spring’ in our part of the world. Plants were coming to life in the garden, the birds were singing their cheery, little tunes & the stores were filled with beautiful pastel colored Easter ‘things’.

I wanted to come up with something unique for our Easter brunch this year. French toast is always good but I was thinking more along the savory line. Sweet potatoes seem to be one of those polarizing food items, people either love or hate. For most part, I think its the memory of the overly sweet casserole most of us remember from our childhoods. But have you ever thought about using them in a savory context?

I had seen an idea using grated sweet potato patties with avocado and poached eggs. The temptation to kick it up a notch and make a savory sweet potato ‘toast’ for a base become a wonderful Easter brunch for Brion & I.

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 Savory Sweet Potato Toast w/ Avocado & Poached Egg
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Course Brunch
Keyword savory sweet potato bread w/ avocado & poached egg
Servings
Ingredients
Savory Sweet Potato Bread
Additional Ingredients
Course Brunch
Keyword savory sweet potato bread w/ avocado & poached egg
Servings
Ingredients
Savory Sweet Potato Bread
Additional Ingredients
Votes: 1
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Instructions
Bread
  1. Pierce sweet potato several times, and wrap in a paper towel. Microwave the wrapped potato 4 - 6 minutes, or until it is soft to the touch & cooked through. Remove from oven, cool slightly, peel & mash. Measure correct amount needed for bread & reserve the rest for another use.
  2. In a small bowl, combine water, milk, sugar & yeast . Allow to sit until yeast is frothy.
  3. In another bowl, whisk together flour & salt.
  4. In a large bowl, combine sweet potato, butter, black pepper, cumin, coriander, thyme & sage. Taste & adjust seasonings if desired. Add yeast & flour mixtures. Combine well but don't overmix.
  5. Turn dough out onto a lightly floured surface & knead until dough is smooth & elastic. Place dough in a lightly oiled bowl, cover with plastic wrap, & set in a draft free place until doubled in bulk.
  6. Turn the dough out onto a flat work surface lightly dusted with flour. Leave to rest about 10 minutes. Grease a 9 x 5-inch loaf pan. Flatten, shape into a loaf & set inside of pan. Cover loosely with plastic wrap & set aside to rise.
  7. Preheat oven to 375 F. When dough is about an inch over the top of pan, place in oven & bake about 45 minutes, rotating pan about half way through baking time. Remove from oven & allow to cool completely before slicing. It is a good idea to make bread the day before you want to serve it.
Additional Preparation
  1. Preheat oven to 350 F. Place cherry tomatoes in an oven proof dish. Drizzle with 1 Tbsp olive oil & roast for about 15 minutes.
  2. Cut avocados in half & peel off skin. Lay one half of the avocado, cut side down, & slice the avocado thinly. Fan out avocado slices so that they form a long line with the slices overlapping each other. Starting from one end, curl avocado slices toward center. Continue curling the avocado slices until you have a 'rose'. Repeat with remaining 3 halves.
  3. Heat a griddle to 350 F. Slice sweet potato bread to your desired thickness. Lightly butter bread slices on both sides. When grill is heated, grill bread on both sides. Place on serving plates, cover & keep warm.
  4. Bring some water to a boil then poach the eggs for about 2 minutes. Drain.
  5. Top grilled savory bread with avocado roses, poached eggs & roasted cherry tomatoes. Sprinkle with red pepper flakes, salt & pepper.
Recipe Notes
  • This dough is very soft so it is a bit tricky to work with. I would imagine if you prefer it to be firmer you could you less yeast. 
  • When working with it , I used a buttered spatula.

Chicken Legs w/ Mushroom Cornbread Stuffing

We tend to believe that if something takes more work, it automatically means that it has more value. Of course, anyone that follows this blog knows that I, being a ‘food industry’ person, quick isn’t generally what I’m all about. But in a world that thrives on making things complicated, dare to be simple some times. Enter the Stove Top Stuffing universe….

These chicken leg ‘quarters’ make such a nice meal when paired with stuffing. The smoky bacon flavor, the earthiness of the mushrooms as well as the slight sweetness of the cornbread stuffing complement each other well.

In a society that gravitates towards labels stamped with terms like organic or GMO-free, sometimes the simplicity of quick fix food can be a treat.

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 Chicken Legs w/ Mushroom Cornbread Stuffing
Votes: 1
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Course Main Dish
Cuisine American
Keyword chicken legs w/ mushroom cornbread stuffing
Servings
Ingredients
Course Main Dish
Cuisine American
Keyword chicken legs w/ mushroom cornbread stuffing
Servings
Ingredients
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Instructions
  1. In a skillet, cook bacon until crisp; remove with a slotted spoon to paper towel. Drain, reserving 2 Tbsp of drippings.
  2. Sauté celery & onion in drippings until tender. Add mushrooms, herbs & seasoning; cook & stir for 5 minutes. Remove from heat; stir in stuffing mix, celery leaves, parsley & bacon. Add broth & gently combine. Set aside.
  3. Preheat oven to 350 F. Grease a 13" x 9" baking pan or line with greased foil paper.
  4. Wash & trim any excess fat from chicken leg quarters. Loosen skin over thighs to form pockets for the stuffing.
  5. Fill thigh 'pockets' with stuffing & place in baking pan. Place any remaining stuffing around the 2 leg quarters to bake at the same time. Cover with foil for about 30 minutes then uncover & finish roasting until chicken is cooked through & stuffing is lightly browned.

Mushroom Meatball Wellington

Meatballs don’t have to be boring. Tender, juicy meatballs, wrapped in puff pastry and served with a zesty sauce makes an easy, inexpensive version of the classic beef wellington.

Economical and versatile, cooking with ground meat opens up plenty of avenues for experimenting. Beyond reliable beef, almost all meats can be ground, but each kind of meat should be treated differently to fully enjoy the benefits.

Consider the fat content of ground meat before you buy. Some fat content is desirable as it adds flavor and helps to keep meat moist during cooking. Choose different types of ground meat for specific dishes. For example …. fatty beef makes juicier burgers but leaner ground turkey or chicken works better served as smaller meatballs or in a sauce. Ground pork makes for a cheaper burger than beef, plus it is unlikely to dry out. Flavor pork with spices like mace, or herbs like sage, thyme and fennel seeds and of course always ensure its cooked through. Ground meat is one of those things that generally ‘you get what you pay for’.

These meatballs make a tasty meal that can be ‘dressed up or down’, depending on what it is served with.

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 Meatball Wellington
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Course Main Dish
Cuisine American, European
Keyword meatball wellington
Servings
Ingredients
Course Main Dish
Cuisine American, European
Keyword meatball wellington
Servings
Ingredients
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Instructions
  1. In a skillet over medium heat, melt butter. Saute mushrooms, onion & garlic until onions & garlic are soft & most of the moisture has been released from the mushrooms, about 3-5 minutes. Set aside to cool.
  2. Preheat oven to 400 F. Line a baking tray with parchment paper.
  3. In a large bowl, combine cooled veg mixture, pork, breadcrumbs & seasonings; mix all ingredients until incorporated. Shape mixture into 1 1/2-inch meatballs.
  4. Cut thawed puff pastry into thin strips. Wrap each meatball with a few strips of the pastry & place on the baking sheet. Brush pastry with egg wash.
  5. Bake 25-30 minutes or until golden & meat is cooked through. Remove from oven & place on serving platter. These are nice to serve with steamed broccoli, mashed potatoes and mushroom gravy.

Baked Shells w/ Pesto, Cheese & Meat Sauce

Pasta is without a doubt, one of the most versatile ingredients to cook with. It can be prepared in so many unique ways with different sauces. Pesto sauce is one of those … a simple sauce with simple ingredients that packs a huge flavor.

Pesto sauce originated in Genoa, which is located in the northern region of Italy. The Italian word for pesto: pestare, means to pound or to crush. It was originally prepared with a marble mortar and wooden pestle. However, the translation may be a bit misleading because preparation does not consist of pounding, rather it is of grounding.

Traditionally, pesto is made of crushed garlic, fresh basil and pine nuts blended with Parmesan cheese and olive oil. There are many variations of pesto and while the most popular is a pasta sauce, it can be used for a spread or dip, salad dressing or as an accompaniment to steak, poultry or fish. Red pesto is either made from sundried tomatoes or red bell peppers.

This pasta meal comes together easily in a short space of time. Sometimes its the simplest dishes that are truly the best!

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 Baked Shells w/ Pesto, Mozzarella & Meat Sauce
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Rating: 5
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Course Main Dish
Cuisine American, European, Italian
Servings
Ingredients
Course Main Dish
Cuisine American, European, Italian
Servings
Ingredients
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Rating: 5
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Instructions
  1. Preheat oven to 375 F.
  2. In a saucepan over low heat, saute onion in olive oil for 5-7 minutes. Add ground pork, 2 Tbsp water, pepper, sage, red pepper flakes & ginger. Cook, stirring until no longer pink.
  3. Add salt, dried basil & diced tomatoes; bring to a boil then lower heat & simmer for 20 minutes. Stir periodically. At the end of cooking time, stir in pesto & remove from heat.
  4. While sauce is simmering, cook pasta shells al dente. It is important not to overcook shells as they will be further cooked in the oven. Drain pasta, add cooked sauce & gently toss.
  5. Place half of the pasta in a baking dish & sprinkle with half of mozzarella & Parmesan. Top it up with remaining pasta & sprinkle with other half of the cheeses.
  6. Bake for 15 minutes until cheese is golden & pasta is hot & bubbly.
Recipe Notes
  • Don't hesitate to bake your pasta in individual servings.

Savory Layered Puff Pie

That expression, ‘what’s old is new again’, definitely can be applied to so many things in today’s world. Very often, when you think you have come up with a new idea its really just a modernized version of an old one.

As I’ve probably mentioned before, Brion & I really enjoy casseroles. I happened to recall a casserole that was published in Good Housekeeping in 1958. My mother made a version of it at that time. Being mostly vegetables, it had such a nice flavor. It was called Seven Layer Casserole consisting of vegetables, rice, tomato soup and sausage or ground meat.

With that ‘taste of a memory’ in mind, my recipe development turned into a savory layered casserole. I used vegetables, rice, cheese and ground pork with a layer of puff pastry. When you prepare it, the sheet of puff pastry is on top so it gets crispy, but when it is baked, you flip it over and it becomes a bottom crust.

Of course, we are talking about frozen puff pastry here. It seems it has become a supermarket staple, delivering all the glories of puff pastry without all the hard hours of work. This is a convenience food that’s perfectly useful for cooks of all skill and commitment levels.

All this talk of frozen puff pastry probably seems odd coming from someone who has made a living in the food industry. But lets face, to make it from scratch is either a labor of love or a sign of madness depending on who you are. So here’s my remake of that vintage 7-layer casserole.

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 Savory Layered Puff Pie
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Course Main Dish
Cuisine American, European
Servings
Ingredients
Course Main Dish
Cuisine American, European
Servings
Ingredients
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Rating: 5
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Instructions
  1. Cook rice. In a skillet, saute onion in 1 Tbsp butter for a few minutes. Add ground pork, water & seasonings; scramble-fry until cooked. Drain well & remove from skillet. Add another Tbsp of butter to skillet & saute drained mushrooms then blot on paper towel.
  2. Grate cheese combo of choice. Preheat oven to 375 F. Line casserole baking dish with foil & butter.
  3. Start layering with mushrooms, cheeses, rice, meat/onion combo & frozen green beans. Top with puff pastry. Cut a few slits in the pastry for vents. Brush with egg wash.
  4. Bake for about 30-40 minutes or until pastry is golden. Remove from oven & allow to stand for about 15-20 minutes then invert on a serving plate. Remove foil paper & cut into serving pieces. If you wish, serve the casserole with a brown gravy.

Potato Pancakes w/ Pork Filling

Potato pancake variations are present in National cuisines all over the world and considered by many to be pure comfort food. The nice thing is, you can create this great meal by using leftover mashed potatoes. It can be kept simple or you can amp up the flavor with cheese, onion, bacon or a variety of spices. I recall my mother making them. I think she just added some eggs, onion, a bit of flour and some salt & pepper to the leftover, mashed potatoes. They were made into patties and pan fried as you would a pancake.

Depending on which part of Eastern Europe you come from, the name varies — Kolduny, Zrazy, Kartoffelpuffer are just a few. Regardless of the name you call them, they are just simply delicious. The Russian version takes it a bit further. The potato pancake is stuffed with a filling and then fried to a golden brown.

After reading through numerous recipes, I decided to ‘meld’ some of them into my own creation. These are what developed — nothing pretty but really good flavor. Yes, truly comfort food.


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Potato Pancakes w/ Pork Filling

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Course Main Dish
Cuisine American, European, German

Servings


Ingredients
Pork Filling

Potato Pancakes

Course Main Dish
Cuisine American, European, German

Servings


Ingredients
Pork Filling

Potato Pancakes

Votes: 1
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Instructions
Pork Filling
  1. In a bowl, combine pork filling ingredients; divide into 8 portions & form each into a patty shape. Refrigerate until potato pancake 'batter' is prepared .

Potato Pancakes
  1. In a skillet, fry bacon until crispy; drain on a paper towel until cool. In skillet with remaining bacon grease, saute onion & garlic until translucent.

  2. In a large bowl, crumble bacon into small bits. Add cold mashed potatoes, onion, garlic, beaten egg, cheddar (if using), flour, salt & pepper. Combine well. Using a large piece of waxed paper, form 16 patties. On top of each one, place one of the pork patties & then top each with the remaining potato patties. With a pair of scissors, cut waxed paper to separate filled potato pancakes so it will be easy for you to place them on a griddle for frying.

  3. Lightly oil a frying pan or griddle. Using the waxed paper remaining under each pancake, carefully flip each filled pancake onto the griddle. Flatten a bit & press edges to enclose filling better. Fry first side to a nice golden brown then carefully flip with a spatula & brown second side a few minutes. Cover with a lid (or foil) for remaining cooking time to ensure pork is cooked through.

  4. Once cooked, remove from griddle & serve with sour cream or Ranch dressing.


Recipe Notes
  • Don't hesitate to make the pancakes the size that works best for you.

Pork & Pepper Quiche Cups w/ Onion Mushroom Twists

When I think of stuffed peppers, quiche never ever came to mind. I have always enjoyed quiche anytime of day, with or without crust. The idea of using a pepper as your ‘crust’ certainly puts a new twist on the traditional quiche.

I wanted to make these pepper cups for a supper meal and since there was no pastry involved here, bread sticks seemed like a good accompaniment.

Quiche is like making pizza– there are no limits to what the filling can consist of. For our meal today, I just put together a variety of items I had on hand for both the quiche and bread stick twists. It turned out to be real enjoyable and so easy.

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 Pork & Pepper Quiche Cups w/ Onion Mushroom Twists
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Course Lunch, Main Dish
Cuisine American, German
Servings
Ingredients
Pepper Quiche Cups
Onion-Mushroom Twists
Course Lunch, Main Dish
Cuisine American, German
Servings
Ingredients
Pepper Quiche Cups
Onion-Mushroom Twists
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Instructions
Onion-Mushroom Twists
  1. In a skillet, saute mushrooms & onion in butter until tender. Add thyme & salt; cook 1 minute longer or until blended. Remove from heat & cool slightly. Roll pizza dough into a 16 X 8-inch rectangle. Sprinkle cheese on half of the dough, then top cheese with HALF of the mushroom/onion mixture. Fold un-topped half of dough over topped side; slice into 8 strips to form twists.
  2. Preheat oven to 375 F. Line a baking sheet with parchment paper. Carefully lift & twist each strip before placing on baking sheet. Sprinkle with garlic powder & salt to taste. Bake 12-15 minutes or until golden brown.
Pepper Quiche Cups
  1. In a skillet, place ground pork, water, salt, rubbed sage, black pepper, red pepper flakes & ground ginger. Stir-fry until no longer pink. Remove from heat & drain on paper towel. Chop sun-dried tomato pieces & shred cheese.
  2. In a large measuring cup with a spout, place 1/2 & 1/2 milk, salt & pepper. Add eggs & beat well. Remove stems, seeds & membrane from peppers & stand in a roasting dish that will hold them upright & level. Divide cooked pork, remaining mushroom/onion mixture & sun-dried tomatoes.
  3. Top each pepper with some grated cheddar, then carefully pour in the milk/egg mixture. Bake until eggs are set. If you prefer, 'float' a piece of foil over peppers for the first part of the baking time. It will help the cheese not to over bake.

Savory Portobello & Pork Crepe Stacks

Savored for centuries, crepes are popular not only throughout France but worldwide. Crepe making has evolved from being cooked on large cast- iron hot plates heated over a wood fire in a fireplace to pans or griddles that are gas or electrically heated.

Around the 12th century, buckwheat  was introduced to Brittany, France from the east. Buckwheat could thrive on the  desolate, rocky Breton moors and was high in fiber, protein and essential amino acids. At that point, all crepes were being made from buckwheat flour. White flour crepes appeared only at the turn of the 20th century when white flour became affordable.

Almost every country in the world has its own name and adaptation of crepes including Italian crespelle, Hungarian palacsintas,  Jewish blintzes, Scandinavian plattars,  Russian blini  and Greek kreps.

Although crepes are simple in concept, by creating fillings that are complex in flavors, takes this entree to a whole new level.

 On July 25/2016, I posted a blog featuring both sweet and savory crepes you might enjoy to read. For something different today, I made ‘crepe stacks’ which have a savory filling of my own ‘design’. Hope you find time to make some.

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 Savory Portobello & Pork Crepe Stacks
Smoked Gouda cheese gives such a nice flavor to these crepes.
Votes: 1
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Course Brunch, Lunch, Main Dish
Cuisine American, French
Servings
Ingredients
Crepes
Gouda Sauce
Filling
Course Brunch, Lunch, Main Dish
Cuisine American, French
Servings
Ingredients
Crepes
Gouda Sauce
Filling
Votes: 1
Rating: 5
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Instructions
Crepes
  1. In a large container with a cover, beat eggs well on medium speed. Gradually add dry ingredients alternately with milk & oil. Beat until smooth. Refrigerate at least 1 hour before cooking.
Gouda Sauce
  1. In a saucepan, melt margarine; add flour while stirring for a couple of minutes. Gradually whisk in milk, chicken broth & spices. Add cheese; cook, stirring until cheese is melted. Set aside to cool slightly then place in food processor. Process until smooth & fluffy.
Filling
  1. In a bowl, combine water & seasonings. Add ground pork & mix well. In a skillet, saute mushroom slices in margarine; remove from skillet & set aside. Scramble fry pork until no longer pink. Spoon onto paper towels to drain. Add to Gouda sauce.
To Assemble:
  1. Place one crepe on each dinner plate. Top with slices of sauteed mushrooms & some pork/Gouda sauce. Repeat 3 more times on each plate. Garnish if you prefer. It may be necessary to reheat for a couple of minutes in the microwave before serving.