The Washington Post wrote an article in October of 2014 about the Tudor Place that housed 6 generations from 1816 to 1983.
Tudor Place became one of the first 70 U.S. properties designated a “National Historic Landmark” in 1960, when the designation was created.
Tudor Place in Georgetown Heights (Washington D.C.) was built by Martha Washington’s granddaughter, Martha Curtis Peter and her husband.
Residents of Tudor Place had a small smoke-house that all 6 generations relied on to smoke their meats.
Can you guess what meat they smoked most often, and ate for breakfast, lunch, and dinner? If you guessed “Pork,” you guessed correctly.
When touring the residence, you are able to see displayed, a cookbook that served 6 generations providing the kitchen cooks with recipes that only included pork as the main ingredient.
The Washington Post wrote stating that communications officer for Tudor Place, Mandy Katz says that pork was on the dinning table 3 times a day.
The small smoke-house we made mention of was never on the tour of Tudor Place. But it was renovated and became part of the tour on the 23rd of October 2014.
The newly added structure to the Tudor Place tour was celebrated with, yes you guessed – pork. Little smokies and pulled pork sliders to be exact.
This year, 2016 is Tudor Place Bicentennial. You can read and learn more about Tudor Place by linking here: Tudor Place – America’s Story Lives Here.
Our featured recipes include pork, and they are…
- Smoked Bacon Golden Beets and Kale Hash
- Orange Ginger Pork Meatball Soup
- Stuffed And Bacon Wrapped Pork Loin Chops with Brown Sugar And Spice Glazed Carrots
Smoked Bacon Golden Beets and Kale Hash
2 strips of smoked bacon per serving, cut into 1-inch slices
1 medium golden beet, shredded
1/2 cup kale, remove leafy parts from steam, leaves torn bite size
Heat a frying pan over medium heat. Add bacon and cook until just done. Next add beets, stir in, and cook 1 minute more. Add kale and stir in just until wilted. Plate and serve.
Orange Ginger Pork Meatball Soup
1 lb. ground pork
2 green onions
3 clove garlic, minced
1 piece (1-inch) peeled fresh ginger, finely chopped
4-5 teaspoons of orange zest
4 cups vegetable broth
8 oz. snow peas, cut into thirds at an angle
1 cup of cooked brown rice
1 cup cooked black beans
Arrange oven rack 6 inches from broiler heat source. Preheat broiler on high. Line large rimmed baking sheet with foil.
In a medium bowl, combine pork, green onions, garlic, ginger, orange zest, and 1/2 teaspoon each of Himalayan salt and fresh ground pepper (both optional). Form pork mixture into bite-size meatballs (about 1 inch each). Arrange in a single layer on prepared baking sheet. Broil 5 to 7 minutes, or until browned.
Meanwhile, in covered 5-quart sauce pot, heat broth to simmering on high. Once the broth is simmering, add snow peas, rice, beans and cooked meatballs. Reduce heat to medium, and simmer 5 minutes, or until meatballs are cooked through and snow peas are tender.
Stuffed And Bacon Wrapped Pork Loin Chops With Brown Sugar And Spice Glazed Carrots
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
3/4 teaspoon dried minced garlic
1/4 cup butter, milted
1/4 cup brown sugar, packed
1 teaspoon Himalayan salt (optional)
1/4 teaspoon black pepper (optional)
1 pound pork loin chops, thin cut
8 slices smoked bacon
8 ounces cream cheese, room temperature
1 pound carrots, sliced down the middle and cut into 2 inch slices
Heat oven to 400 degrees
Mix sugar and spices in a small bowl and set aside.
Spread some cream cheese on one side of chops. Sprinkle on some sugar-spice mix. Roll chops and wrap with one slice of bacon. Use a tooth pick or two to hold in place.
Arrange prepared chops into a 13 X 9 inch glass baking dish.
Next add melted butter to sugar-spice mix, and incorporate. Add cut carrots to a 13 X 9 glass baking dish and mix in sugar-spice.
Roast both prepared baking dishes for 30 minutes, or until pork is cook.
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