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Category: Pork

Mom’s Wantons

Mom’s Wantons

1 pkg. Wanton Wrappers
Beaten Egg
1/2 lb. Ground pork
1/2 C. finely chopped Shrimp
2 T. Soy Sauce
4 T. Chicken broth or water
1/2 tsp. Salt
1 1/2 tsp. minced Green Onion
2 tsp. Sherry

Mix all ingredients except wonton wrappers and egg. Place small amount of meat filling (rounded teaspoon or so, you want to be able to close the wanton without seepage) on wanton square.  Spread a little beaten egg along two sides of the wanton wrapper, then fold over to make a triangle. Deep fry until wanton begins to become brown and crispy. Drain on paper towels. Serve with hot catsup (mix catsup with powdered hot mustard to taste) or won ton dipping sauce.

Note: I don’t use chicken broth or sherry.  Instead I use mirin and rice vinegar and a small splash of sesame oil.  I also mix in finely grated ginger and garlic.  Instead of hot catsup, I make a dipping sauce similar to something for potstickers with soy, chili oil, a little rice wine vinegar, and some minced green onion tops for color.

 

Apple and Pork Stir-fry with Ginger

Apple and Pork Stir-fry with Ginger

Apple and Pork Stir-fry with Ginger

2 T. peach jam, preferably fruit sweetened

2 T. reduced sodium soy sauce

2 T. water

1/2 tsp. cornstarch

1 1â/2 tsp. dark toasted sesame oil

1 T. finely minced fresh ginger root

1/2 pound (8 ounces) pork tenderloin, cut into thin strips

1 1/2 tsp. canola oil

1 cup chopped red bell pepper

1 cup chopped green bell pepper

1 cup chopped yellow bell pepper

1 can (8 ounces) sliced water chestnuts, drained

2 firm apples, such as Fuji or Gala, cut into one-inch pieces

1/2 cup scallions, thinly sliced

Freshly ground black pepper, to taste

2 cups steamed brown rice or whole wheat angel hair pasta

 

In small bowl, combine jam, soy sauce, water and cornstarch. Set aside. In large non-stick skillet, heat sesame oil over medium high heat. Add pork and ginger and stir-fry until pork is browned and just cooked through, about 3-5 minutes. Transfer pork and ginger to bowl with slotted spoon. Add canola oil to skillet. Stir-fry peppers, water chestnuts, and apples until peppers are crisp tender, about 3 minutes. Add pork back to skillet along with scallions. Stir-fry 30 seconds. Add jam mixture. Continue to stir-fry 30 seconds to one minute, or until sauce thickens. Season to taste with black pepper. Serve over brown rice or whole wheat pasta.

 

Yield: 4 servings

Calories: 355

Fat: 8g

Fiber: 10g

Mom’s Bacon, Sauerkraut, and Noodle Hot Dish

Mom’s Bacon, Sauerkraut, and Noodle Hot Dish

1 lb. bacon  

1 bag egg noodles

1 can undrained sauerkraut

 

Cut bacon up into small pieces and then fry to a crisp. Cook egg noodles according to the directions on the bag, drain and then mix, along with the bacon and all of the bacon grease, with the can of undrained sauerkraut. Bake in a casserole (hot dish) dish at 350 degrees until thoroughly heated.

Sweet and Sour Wild Boar

Sweet and Sour Wild Boar

Sweet and Sour Wild Boar

1/2 lb. (680 g) wild boar roast, cut into 2-inch pieces

1 bottle (750 ml) dry red wine

2 T. (30 ml) extra-virgin olive oil

1 small yellow onion, cut into fine dice

1 carrot, cut into fine dice

1 stalk celery, cut into fine dice

Kosher salt

2 fresh bay leaves

1 clove garlic, smashed

1 28-ounce (793 g) can whole plum tomatoes, chopped with their juices

1 T. granulated sugar

1 1/2 (22 ml) T. white wine vinegar

 

Put the boar and red wine in a 4-quart pot and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook to remove some of the gaminess of the meat, about 15 to 20 minutes. Drain the meat and discard the wine. In an 11-inch straight-sided pan, heat the oil over medium heat. Add the onion, carrot, celery, and a pinch of salt; cook until the vegetables are tender and just beginning to brown, about 6 minutes. Add the bay leaves and garlic and cook until fragrant, 2 to 3 minutes. Add the boar plus a generous pinch of salt and cook for 2 minutes. Add the tomatoes to the pan and bring the mixture to a boil. Reduce the heat, cover partially, and cook at a very slow simmer until the meat is very tender, 2 hours. If the sauce becomes too thick, add a bit of water to it. Stir in the sugar and the vinegar and season to taste with salt. Serve on a large platter.

Curly Tagliatelle with Braised Boar and Olives

Curly Tagliatelle with Braised Boar and Olives

Curly Tagliatelle with Braised Boar and Olives

 

2 T. (30 ml) extra-virgin olive oil

1 yellow onion, finely chopped

1 stalk celery, finely chopped

Kosher salt and freshly ground black pepper

1 1/2 lb. (680 g) wild boar shoulder roast, boned, trimmed of fat, and cut into 1/4-inch pieces

1/2 C. (118 ml) dry red wine

2 C. (473 ml) homemade or low-sodium beef broth

2 fresh bay leaves

2 sprigs flat-leaf parsley

1 sprig rosemary

1/2 C. small green olives, pitted and halved

1/2 C. small black olives, pitted and halved

1 lb. (453 g) mafaldine pasta (or tagliatelle)

 

Heat the oil in a 12-inch straight-sided skillet over medium heat. Add the onion, celery, and a generous pinch of salt; cook until the vegetables are tender and beginning to brown, 6 to 8 minutes. Season the wild boar meat all over with */2 tsp. salt and 14 tsp. pepper. Add the wild boar to the pan and cook, stirring occasionally, until nicely browned all over, 5 to 7 minutes. Pour in the red wine, bring to a simmer, and then reduce by half. Pour in the broth, bring to a boil, and reduce the heat to maintain a gentle simmer. Add the bay leaves, parsley, and rosemary, cover the pan, and cook until the meat is fork-tender, 45 to 50 minutes. Stir the olives into the sauce and cook until warmed through. Season to taste with salt and pepper. Meanwhile, bring a large pot of well-salted water to a boil over medium-high heat. Drop the pasta and cook until al dente, following the package instructions. Reserve 14 C. of water and then drain the pasta. Toss the pasta together with the sauce, adding any reserved pasta water as needed if the sauce seems dry.

Reginetti with Savoy Cabbage and Pancetta

Reginetti with Savoy Cabbage and Pancetta

Reginetti with Savoy Cabbage and Pancetta

12 ounces reginetti or other short pasta

Kosher salt

2 T. olive oil

6 ounces thinly sliced pancetta (Italian bacon)

1 small head of savoy cabbage, tough ribs removed, leaves torn

¼ C. (½ stick) unsalted butter, cut into pieces

2 tsp. fresh thyme leaves

½ ounces Parmesan, finely grated (about ½ C.)

Freshly ground black pepper

Poppy seeds (for serving)

 

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1½ C. pasta cooking liquid. Meanwhile, heat oil in a large skillet over medium and cook pancetta, turning halfway through, until brown and crisp, about 4 minutes. Drain on paper towels. Add cabbage to skillet and cook undisturbed until deeply browned in some spots, about 3 minutes. Toss, then cook undisturbed until deeply browned in other spots, about 2 minutes. Continue to cook and toss until cabbage is charred in some spots and bright green in others and beginning to wilt. Add butter and thyme and cook, tossing, until butter begins to brown, about 2 minutes. Add Parmesan, pasta, and 1 C. pasta cooking liquid and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened and emulsified and coats pasta, about 5 minutes. Add pancetta and toss to combine; taste and season with salt and pepper. Serve topped with poppy seeds.

One Pot Pizza Pasta Bake

One Pot Pizza Pasta Bake

One Pot Pizza Pasta Bake

 

1 T. olive oil

8 ounces spicy Italian sausage, casing removed

1/2 C. mini pepperoni, divided

1 (15-ounce) can tomato sauce

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/4 tsp. garlic powder

8 ounces rotini pasta

Kosher salt and freshly ground black pepper, to taste

1 C. shredded mozzarella cheese

2 T. chopped fresh parsley leaves

 

Preheat oven to broil. Heat olive oil in a large oven-proof skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in 1/4 C. pepperoni until heated through, about 1 minute. Stir in tomato sauce, oregano, basil garlic powder, pasta and 1 1/2 C. water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes. Remove from heat; top with mozzarella and remaining 1/4 C. pepperoni. Place into oven and cook until melted and golden brown, about 2 minutes. Serve immediately, garnished with parsley, if desired.

Pot-roasted Pork in White Wine with Garlic, Fennel, and Rosemary

Pot-roasted Pork in White Wine with Garlic, Fennel, and Rosemary

Pot-roasted Pork in White Wine with Garlic, Fennel, and Rosemary

 

1 (3 lb./1.5 kilogram) pork loin, off the bone and skin removed

Salt and freshly ground black pepper

1 T. fennel seeds

2 to 3 large knobs butter

Olive oil

8 cloves garlic, skin left on

1 handful fresh rosemary, leaves picked

4 bay leaves

1 fennel bulb, sliced

1/2 (750 ml) bottle Chardonnay

 

This pork recipe takes me about 5 minutes to prepare and get in the oven, so it’s nice and quick as well as being unbelievably light, fresh and tasty. Also, pot-roasting the pork as opposed to straight roasting gives you a lovely natural sauce made with the meat juices and the wine. Preheat the oven to 400 degrees F (200 degrees C). With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn’t have to be fussy, you just want to keep the meat in a snug shape while it’s cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered. In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden. Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.

Bavarian-Style Pork Belly with Braised Red Cabbage and Spaetzle

Bavarian-Style Pork Belly with Braised Red Cabbage and Spaetzle

Bavarian-Style Pork Belly with Braised Red Cabbage and Spaetzle

1-1/2 to 2 lb. pork belly, fat side scored

Salt and ground black pepper to taste

1/4 C. Bavarian seasoning

2 onions, sliced

2 Granny Smith apples, cut into eighths

4 sprigs fresh rosemary

3 T. olive oil

1-1/2 T. white balsamic vinegar

 

Rub pork belly with salt, pepper and Bavarian seasoning: refrigerate overnight, uncovered. Preheat oven to 350 degrees F. On bottom of roasting pan, scatter onion, apples and rosemary: pour on oil and vinegar. Place pork belly on top; roast uncovered for 1 -1/2 to 2 hours, until tender and golden brown. If excessive browning occurs during cooking, cover loosely with aluminum foil. Set aside and keep warm, reserving cooking juices.

 

Cabbage

1/4 lb. bacon, diced

1 T. olive oil

1/2 C. red onions, diced small

1 head red cabbage, shredded

1 red delicious apple, diced medium

3 sprigs fresh thyme

1/2 C. white wine vinegar

1/3 C. brown sugar

1 T. whole grain mustard

Salt and pepper to taste

 

Render bacon in heavy-bottomed saucepan until lightly brown and crisp. Add olive oil and onions; cook until translucent. Add remainder of ingredients; stir until well combined. Cover and cook over low heat for about 30 minutes, or until cabbage is tender. Adjust to desired taste.

 

Spaetzle

 

2 eggs, beaten

1/2 C. milk

1-1/2 C. all-purpose flour

2 tsp. kosher salt

1/4 C. mixed chopped herbs (parsley, chives and/or dill)

1/2 C. clarified butter

 

Bring large pot of salted water to boil over medium heat. In a stainless steel or glass bowl, whisk together eggs and milk until well blended. In separate large bowl, combine flour and salt; make well in center. With a fork, gradually combine the egg mixture with flour. Mix until just combined. Stir in herbs. Place batter in colander over boiling water. Using a rubber or baker’s spatula, push batter through colander into boiling water. Boil for 2 to 3 minutes or until firm. Scoop spaetzle into ice bath to stop cooking; when cold, drain and dry. Heat butter to almost smoking; add spaetzle and sauté until lightly browned and crispy. Divide cooked pork belly into six equal portions. Portion out braised cabbage onto serving plates; top with pork. Garnish with hot spaetzle. Drizzle with small amount of cooking juice from pork.

Potato Salad with Sweet Sausages and Mushrooms

Potato Salad with Sweet Sausages and Mushrooms

3 pounds (16-20) small red potatoes, quartered

2 pounds sweet Italian sausages

1/2 C. dry red wine

2/3 C. plus 2 T. extra-virgin olive oil

1 pound mushrooms, sliced

1 tsp. fresh lemon juice

1 T. Original TABASCO® brand Pepper Sauce, divided

3/4 C. chopped green onions

2 T. Dijon mustard

1/2 tsp. salt

1/4 tsp. black pepper

1/3 C. dry white wine

1/3 C. chicken stock or broth

 

Place potatoes in a large saucepan and cover with water; cook over medium-high heat for 15 to 20 minutes, or until fork tender. Drain. Cool to room temperature before slicing into 1/4-inch slices. Place potatoes in a large bowl. Meanwhile, preheat oven to 350°F. Put sausages in a single layer in a baking dish and prick several times with a fork. Bake 15 minutes. Turn sausages and bake an additional 15 minutes. Add red wine to pan, turn sausages, and bake 8 minutes. Turn sausages once more and bake 7 minutes longer or until cooked through. Remove sausages to a dish and let cool. Cut into 1/2-inch slices and add to potatoes. In a large skillet, heat 2 T. of the olive oil. Add mushrooms and sauté over medium-high heat, stirring until they give up their liquid and most of it evaporates, about 5 minutes. Sprinkle on lemon juice and 1 1/2 tsp. of the TABASCO® Sauce. Add to potato mixture along with green onions and toss lightly to mix. In a food processor or blender, combine mustard, salt, pepper, white wine, stock, and remaining 1 1/2 tsp. TABASCO® Sauce. Turn on machine and slowly add remaining 2/3 C. olive oil. Pour dressing over potato mixture and toss to coat. Serve warm or at room temperature, or cover and refrigerate overnight.

Cold Noodles with Sesame Sauce

Cold Noodles with Sesame Sauce

1 pound(s) fresh egg noodles

2 tablespoon(s) sesame oil

1 tablespoon(s) dark soy sauce

2 eggs

1 pinch(s) salt

1 tablespoon(s) peanut or vegetable oil

 

Sesame Sauce:

2 tablespoon sesame seed paste, diluted with 3 tablespoons warm water

2 tablespoon dark soy sauce

2 clove garlic, finely chopped

2 scallions, finely chopped

1 tablespoon white rice vinegar

2 teaspoon sugar

2 teaspoon hot oil (chili oil)

1/2 teaspoon salt

 

1 cucumber, peeled, seeded, and shredded

1/2 pound roast pork, cut into 2-inch strips

 

Cook the noodles in a large pot of boiling water 4 to 5 minutes. Rinse under cold water and drain thoroughly. Add the sesame oil and soy sauce to the noodles and toss well. Cover and refrigerate until ready to serve. Beat the eggs with the salt and set aside for 10 minutes. Heat a scant teaspoon oil in a wok over medium-high heat. Pour in 1/4 of the beaten egg and make an egg sheet by swirling egg onto sides of wok. Lift up and flip over and let cook briefly on the other side. Repeat to make 3 more sheets. Let the egg sheets cool. Shred into 2-inch-long strips. Set aside. To make the Sesame Sauce: Mix the sesame seed paste, soy sauce, garlic, scallions, vinegar, sugar, hot oil, and salt in a small bowl. When it is time to serve, add the sauce to the noodles and toss well. Transfer the noodles to a large platter. Top with the egg strips, shredded cucumber, and roast pork and toss to mix. Variations: Shredded cold chicken can used instead of roast pork. You can also substitute bean sprouts and shredded Chinese cabbage for the cucumbers. From: Dim Sum Made Easy

Oregon Style Pork Chops with Pinot Noir and Cranberries, Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts and Blue Cheese, Charred Whole Grain Bread with Butter and Chives

Oregon Style Pork Chops with Pinot Noir and Cranberries, Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts and Blue Cheese, Charred Whole Grain Bread with Butter and Chives

4 (1 1/2-inch thick) boneless pork loin chops

Salt and pepper

4 T. extra-virgin olive oil, 3 turns of the pan

2 leeks

1 C. hazelnut or filbert nut pieces

1/2 C. dried sweetened cranberries

1 C. Pinot Noir (recommended: Willamette Valley Oregon)

1 C. chicken stock

1/2 stick butter, divided

2 shallots, thinly sliced

1 lb. crimini (baby portobello) mushrooms, cleaned and sliced

1/2 lb. shiitake mushroom caps, sliced

1 bunch kale, chopped, 4 to 5 C.

1 (15-oz.) can sliced beets, drained

8 oz. blue cheese crumbles (recommended: Oregon)

1 loaf crusty whole-grain bread

3 T. chopped chives

 

Preheat a large skillet over medium high heat. Season chops with salt and pepper. Add 2 T. extra-virgin olive oil to the hot skillet and the chops. Cook chops 3 to 4 minutes on each side. While they cook, split leeks lengthwise, slice in 1/2-inch half-moon pieces and wash vigorously under running water in a colander to release sand. Shake to dry. Preheat a second large skillet for your hash over medium-high heat. Add nuts to the skillet and brown 2 to 3 minutes then remove and reserve them. To chop skillet, add another T. extra and the leeks. Cook the leeks until tender, 5 minutes. Add cranberries and Pinot Noir to the pan. Scrape up the pan drippings and stir in chicken stock. When sauce comes up to a bubble, add the chops back to the pan and reduce heat to simmer. Finish cooking chops through, 10 minutes. To the hash skillet, add a T. extra-virgin olive oil and 1 T. butter. When butter melts into oil, add shallots then mushrooms and cook 5 minutes, then add kale. Wilt the kale into the pan and season with salt and pepper, to taste. When kale is hot and wilted, add beets and gently combine. Adjust seasonings. Preheat broiler. Pull chops from their sauce. Raise heat and bring back to a bubble. Cut off 4 thick slices of whole-grain bread. Char bread under broiler on each side while you finish the sauce. Add 2 T. butter to the sauce to give it gloss and weight and turn off heat. Pour sauce over the chops. Serve hash alongside the chops and top with crumbles of blue cheese and reserved nuts. Spread charred bread with remaining butter and sprinkle liberally with chopped chives.

Minestra

Minestra

4 to 6 cloves garlic, crushed

1/8 lb. pancetta, sliced and chopped

2 T. (2 turns around the pan in a slow stream) extra-virgin olive oil

1 medium onion, chopped

2 lb. escarole, washed and coarsely chopped (2 medium bunches or 1 large bunch)

2 (14-oz.) cans, cannellini beans, drained

1 quart prepared chicken stock or broth

A couple pinches ground nutmeg or fresh grated nutmeg

Coarse salt and black pepper

Shaved Parmigiano-Reggiano, for topping

Warm, crusty bread, for mopping

 

In a deep, large, heavy pot over moderate heat, sauté garlic and pancetta in extra-virgin olive oil for 3 minutes. Add onions and cook 1 or 2 minutes longer. Add the greens and wilt them down to fit them all in the pot. Add beans, broth, and nutmeg, salt and pepper. Cook over moderate to medium-high heat for 12 minutes, or until greens are no longer bitter. Serve with shaved cheese, bread, and good red wine.

Shanghai Spring Rolls

Shanghai Spring Rolls

Dipping Sauce:

2 T. Light Soy Sauce

1 T. Chin Kiang Vinegar

 

Pork and Marinade:

1 T. Dark Soy Sauce

1 ½ tsp. Chinese Rice Wine

1 T. Tapioca Starch

½ lb. lean Pork, sliced or shredded into small pieces

 

Filling:

8-10 dried Chinese Mushrooms

2 T. Vegetable Oil

½ lb. Chinese Cabbage, shredded

½ C. Chicken Broth

1 ½ T. dark Soy Sauce

½ tsp. Salt

½ lb. Bean Sprouts, rinsed and drained

1 ½ T. Tapioca Starch, dissolved in 2 T. Water

 

Flour Paste:

¼ C. Flour

6 T. Water

 

25 Spring Roll Wrappers

3 ½ C. Peanut or Vegetable Oil

 

Combine dipping sauce ingredients in a small bowl and set aside.  Combine marinade ingredients in a large bowl and add pork and marinate at least 30 minutes. Soak dried mushrooms in hot water until soft, about 20 minutes. Drain. Discard the stems, shred the caps. Heat oil in wok over medium-high heat; add pork and stir fry 30 seconds. Transfer pork with slotted spoon to a plate. Add cabbage to wok and stir fry briefly. Add shredded mushrooms, broth, soy sauce, and salt. Cover and cook 2 minutes. Return pork to the wok, along with bean sprouts and stir fry over high heat 30 seconds. Stir in tapioca starch paste until mixture is thickened. With a wire strainer, transfer meat and vegetables to a plate to cool.  Make flour paste by combining the flour and water in a small bowl. When filling is cool, place about 2 T. filling diagonally across one corner of a spring roll wrapper. Starting at the corner, roll tightly several times. Fold the right corner to the center, then the left. Spread some flour paste on the final corner of the wrapper to seal and finish rolling in a tight roll. Repeat with other wrappers to make 25 rolls. Heat peanut oil in wok over high heat. Reduce heat to medium. In batches, add spring rolls and deep fry until golden brown. Serve hot with dipping sauce. Tip: Filling must be cool and quite dry before filling; otherwise wrappers with soak through and tear. Cooled, fried spring rolls can be wrapped tightly and frozen. Before serving, reheat in a 350 degree oven for 15 to 20 minutes. From: Dim Sum Made Easy

Steamed Roast Pork Buns

Steamed Roast Pork Buns

2-1/4 cups all-purpose flour

1/3 cup granulated sugar

1 T. baking powder

1 T. lard, softened

1/3 cup lukewarm water

2 cups roasted pork back rib, shredded

2 green onions

1 T. vegetable oil

1/3 cup cold water

1 Tbs. cornstarch

1/4 cup soy sauce

2 tsp. oyster sauce

1 T. granulated sugar

Parchment paper squares

 

In a large bowl, combine flour, 1/3 cup granulated sugar, baking powder and lard. Add 1/3 cup lukewarm water and knead until the dough is smooth and soft; let it stand for 30 minutes in a bowl with a moist towel over it (dough will rise).  In a large skillet, heat 1 tablespoon vegetable oil. Add pork and green onions; sauté for 45 seconds. In a small bowl, combine cold water and cornstarch, mixing thoroughly. Add cornstarch mixture to skillet along with soy sauce, oyster sauce and 1 tablespoon granulated sugar; simmer until it thickens slightly. Spread onto plate to cool. Roll dough into a long sausage shape and cut into 12 portions. Roll each portion into a ball and flatten with fingers or rolling pin. Place a portion of the filling onto the center of each dough round. With fingers, spread a little water on the edges of each dough round and gently pinch edges together to seal the bun. Set each bun onto a parchment square, seam-side down, and place in a steamer basket. Cover and steam over rapidly boiling water for 10 minutes.

Croquetas de Jamon Serrano (Ham Croquettes)

Croquetas de Jamon Serrano (Ham Croquettes)

Croquetas de Jamon Serrano Ham Croquettes

2 eggs, beaten with a little water

4 T. flour

A pinch of Spanish paprika (Pimenton de la Vera)

3 T. extra virgin olive oil

Salt and pepper

1 cup of milk

1/2 lb. of jamon serrano, diced (Spanish Ham) [Prosciutto or Iberian ham can be substituted]

1/2 onion, minced

2 cups of bread crumbs

Olive oil for frying

 

Heat the oil in a pan and sauté minced onions until transparent. Stir in the flour and cook it briefly, then whisk in the milk, slowly and stirring constantly. Cook, stirring constantly until the sauce thickens. Season with salt, pepper and paprika. Stir in the jamon and spread the mixture into a dish. Refrigerate until solid.  Place the beaten eggs in one dish, the bread crumbs in another. With moistened hands, form the chilled mixture into balls or cylinders. Dip each croqueta first in bread crumbs, then in beaten egg, then in bread crumbs again, taking care that they are well covered. Allow to cool for 30 minutes.  Heat olive oil in deep fryer and fry the coquetas a few at a time, until golden, about 3 minutes.  (You can shallow fry about five minutes, turning halfway so they brown on both sides)

You can freeze the prepared (unfried) logs up to 3 months.  Reheat in hot oven (350) for 10 minutes.

From Easy Tapas

Moo Shu Pork Pockets

Moo Shu Pork Pockets

1 lb. ground pork

2 C. shredded cabbage (1/2 a 16-oz. package cole slaw mix)

A few pinches ground cayenne pepper

2 cloves garlic, minced

8 gingersnap cookies, ground in food processor

1/4 C. aged tamari soy sauce

1 T. (1 turn around the pan in a slow drizzle) wok or vegetable oil

6 large (12-inch) flour tortillas

1 C. hoisin sauce

 

Toppings:

Shred up a pile of your favorite raw vegetables or

2 C. shredded cabbage

Shredded carrots

Fresh bean sprouts

Thinly sliced scallions

Serving suggestions:

Jasmine Rice Sundaes, recipe follows

Cucumber salad, recipe follows

 

Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl. Form mixture into patties. Heat a large, nonstick skillet over medium high heat. Add wok or vegetable oil to the pan. Cook patties 7 minutes on each side. Heat tortillas on a nonstick surface over high heat for 30 seconds on each side. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge. Pile shredded mixed veggies in center of tortilla and top with cooked pork patty. Fold the tortilla up on all four sides and wrap burger in a square package. Invert pork pocket and cut on diagonal. Serve pockets with jasmine rice sundaes and cucumber salad.

Pinchitos Morunos – Spicy Moorish Kabobs

Pinchitos Morunos – Spicy Moorish Kabobs

Pinchitos Morunos – Spicy Moorish Kabobs

 

2 qt. Cold Water

¼ C. Salt

1/8 C. Sugar

1 lb. Pork Tenderloin

2 T. EVOO

2 cloves Garlic, crushed

1 dried Red Chile, crushed

1 tsp. Cumin

1 tsp. ground Fennel

1 tsp. Spanish Paprika (pimenton dulce)

Juice from 1 Lemon

2 T. chopped Flat Leaf Parsley

1 T. Dry Sherry

Skewers

 

To make the brine, whisk salt and sugar in cold water until completely dissolved. Place tenderloin in brine and place in refrigerator for 1 1/2 hours.  Meanwhile, mix all remaining ingredients in a large Ziploc bag, set aside while brining to allow flavors to mingle.  After brining, remove pork and cut into ¾” cubes.  Add pork to Ziploc bag with marinade.  Flip bag a few times, massage pork around to coat each piece in the marinade.   Place in refrigerator and allow to sit at least 1-2 hours to overnight.  When ready to cook, preheat broiler until very hot.  Thread pork on skewers and broil 10 minutes, turning often to prevent overcooking any one side.  Remove to serving dish and cool 10 minutes before serving.

 

From Easy Tapas

Sausage Ratatouille with Couscous

Sausage Ratatouille with Couscous

1 to 2 T. extra-virgin olive oil

5 uncooked mild Italian pork sausage links (about 1 1/2 lb)

1/2 C. finely chopped onion (1 medium)

1/2 C. finely chopped carrot

1 clove garlic, finely chopped

1/2 C. finely chopped zucchini

2 T. finely chopped fresh parsley

1/2 tsp. dried basil leaves

1/2 tsp. salt

1/4 tsp. pepper

1 can (28 oz) Progresso® whole peeled tomatoes with basil (Italian style), undrained, cut up

1 can (15 oz) Progresso® cannellini (white kidney) beans, undrained

1 box (5.9 oz) Parmesan-flavor couscous mix

 Butter

 Water

2 T. freshly grated Parmesan cheese

 

In 12-inch skillet, heat oil over medium heat. Add sausage links; cook and stir until browned on all sides. Remove from skillet; set aside. Add onion, carrot and garlic to skillet; cook and stir until onion becomes translucent. Stir in zucchini, parsley and basil. Cook 2 to 3 minutes, stirring occasionally. Stir in salt, pepper and tomatoes.  Return sausages to skillet. Heat to boiling. Reduce heat to medium-low; simmer uncovered 20 to 25 minutes, stirring occasionally, until liquid is reduced by half and meat thermometer inserted in center of sausages reads 160°F. Stir in beans. Cook until thoroughly heated.  Meanwhile, in 2-quart saucepan, make couscous with amounts of butter and water as directed on box.  To serve, fluff couscous; spoon around sides of large serving dish. Spoon tomato-vegetable mixture into center; arrange sausages over top. Sprinkle with Parmesan cheese.

Pizza Casserole

Pizza Casserole

4 C. uncooked wagon wheel pasta (8 oz.)

1/2 pound bulk Italian sausage

1 jar (28 oz.) pasta sauce

1 can (4 oz.) mushroom pieces and stems, drained

1/4 C. sliced ripe olives

1 C. shredded mozzarella cheese (4 oz.)

 

Heat oven to 350ºF. Cook and drain pasta as directed on package. While pasta is cooking; cook sausage in 10-inch skillet over medium-heat, stirring occasionally, until no longer pink; drain. Mix pasta, sausage and remaining ingredients except cheese in ungreased 2 1/2-quart casserole. Cover and bake about 30 minutes or until hot and bubbly. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted.

Ham Negimayaki

Ham Negimayaki

Ham Negimayaki

Scallions

Thinly sliced ham or cured meat of your choice.

 

Cut the green parts of scallions or spring onions into pieces about 5cm / 2 inches long. Put on a plate, cover with plastic wrap and microwave on HIGH for about 2 minutes. (Alternatively you can cook them in a pan covered with just enough hot water, for about 3 minutes.)  Cut the ham into pieces that are just a bit narrower than the length of the green onion pieces. Take small bundles of the onion and wrap the ham tightly around them.  Heat up a non-stick frying pan and add a tiny bit of oil. Put the ham-and-onion rolls with the roll ends down in the hot pan. Leave until the bottom is a golden brown (this also seals the ends). Turn over 2-3 times more to brown the ham all over.  You shouldn’t need any more salt, but if you like you can sprinkle on some allspice, or Chinese 5 spice powder, or chili powder, for a little extra oomph.  You can make as few or as many of these rolls as you require. They freeze very well. Reheat in the microwave or in a frying pan over medium-low heat with the lid on.

Slow-Roasted Pork Belly with the Sweetest Braised Fennel

Slow-Roasted Pork Belly with the Sweetest Braised Fennel

Slow-Roasted Pork Belly with the Sweetest Braised Fennel

 

4 1/2 lb. pork belly , on the bone, preferably free-range or organic

2 T. fennel seeds

sea salt and freshly ground black pepper

4 bulbs fennel , each cut into sixths, herby tops removed and reserved

1 bunch small fresh thyme , leaves picked

5 cloves garlic, unpeeled

olive oil

 

Salsa Verde (optional)

1 clove garlic, peeled

Handful capers, drained

Handful gherkins, drained and finely chopped

6 good-quality anchovy fillets in oil, finely chopped

2 bunches fresh flat-leaf parsley, finely chopped

1 bunch fresh basil, leaves picked and finely chopped

1 bunch fresh mint, leaves picked and finely chopped

1 T. Dijon mustard

Red wine vinegar

Good-quality extra-virgin olive oil

Sea salt and freshly ground black pepper

 

If you’d like to serve your pork with a lovely salsa verde, make it now and set aside. To make salsa verde: Finely chop the garlic and put in a bowl. Add the capers, gherkins, anchovies, parsley, basil and mint. Mix in the mustard and 1 or 2 T. of red wine vinegar, then 3 good lugs of olive oil, adding more if needed to make a loose mixture. Balance the flavors with pepper and, if necessary, salt and a little more red wine vinegar. Preheat your oven to its maximum temperature. Get yourself a sharp knife, or even a clean Stanley knife, and score the skin of the pork belly. In a pestle and mortar or a Flavor Shaker, bash up the fennel seeds with a T. of salt until you have a powder, then massage it into the scores of the skin. In a roasting pan, toss the fresh fennel with the thyme, garlic, a good splash of oil and some salt and pepper. Place the pork belly on top and put into the preheated oven. After 10 minutes, turn the oven down to 325° and roast the pork for one additional hour. By jolting the temperature right up at the beginning and then turning it down, you will start the crackling off nicely; the meat can then continue to cook slowly. When the hour is up, take the tray out of the oven, pour away any excess fat, add the white wine and pop back in the oven for another hour. Now remove the fennel and keep warm while you put the pork back in for a final hour until the skin is golden and crisp and the meat is melt-in-your-mouth tender. If the wine starts to evaporate during this time, add a splash more, or a touch of water, to loosen and make a light gravy. Allow the pork to rest for 10 minutes and you’ll have a beautiful ready-made gravy and lovely sweet, soft fennel. Carve the meat into large chunks and serve with the gravy, salsa verde (if using) and the reserved fennel tops sprinkled on top.

Shrimp and Pork Balls with Spicy Lime Dipping Sauce

Shrimp and Pork Balls with Spicy Lime Dipping Sauce

4 scallions, green and white parts, coarsely chopped

2-inch piece fresh ginger, peeled

1 serrano or jalapeno chili pepper, seeded and finely chopped, divided

2 cloves garlic, crushed

1/2 C. tamari, plus 3 T., dark soy, found on the international aisle

1/4 C. fresh cilantro leaves, a big handful

2 limes, zest and juice

1/2 pound medium shrimp, shelled and deveined, tails removed

1 pound ground pork

4 T. vegetable oil

1 tsp. dark sesame oil

1 T. honey

3 T. water

Toothpicks

 

In the bowl of a food processor combine the scallions, half of the ginger – grated or minced, half of the chopped chile pepper, garlic, 3 T. tamari, cilantro and the lime zest. Pulse for 30 seconds, scrape down the bowl and then continue to process 1 minute or until finely ground. Add the shrimp and pork, process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute. Roll the shrimp and pork mixture into to 24 balls, about the size of a large walnut. If you dip your hands in water before rolling the mixture the rolling goes a little easier. Preheat a large nonstick skillet with 4 T. of vegetable oil over medium heat. Add the balls and don’t move them until they are brown on 1 side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 4 minutes. While the balls are cooking make the spicy lime dipping sauce: in a bowl combine the remaining ginger, chili pepper, 1/2 C. tamari, lime juice, toasted sesame oil, honey and 3 T. (a splash) of water. Taste and adjust the seasoning, if you find it to be too salty, add another drizzle of honey. Platter the shrimp and pork balls with a bowl of the spicy lime dipping sauce and toothpicks.

 

Galician Stew (Pote Gallego)

Galician Stew (Pote Gallego)

Scant 1 ½ C. dried haricot Beans, soaked overnight in cold water and drained

5 ounces ham

2 beef shanks

1 pound 2 ounces lean beef

4 potatoes

1 pound turnip green or cabbage

1 T. lard or vegetable

Shortening

Salt

 

Put the beans in a pan and add cold water to cover. Bring to a boil and drain. Add fresh cold water to cover and bring back to a boil, then lower the heat and simmer for 25 – 30 minutes. Drain well. Put

the ham, shin bones, beef, potatoes, turnip tops or Savoy cabbage and lard into a large stockpot. Add enough water to cover. Bring to a simmer and simmer for 1 hour. Add the beans, simmer for 30 minutes more and serve hot.

Posole Rojo

Posole Rojo

12 oz. dried posole or hominy

6-8 dried ancho chiles

1 onion, roughly chopped

4 cloves garlic

1/2 tsp. oregano

Salt to taste

2-3 lbs. pork shoulder cut in 1 1/2″ cubes

Juice of 1 lime

 

Put dried posole into non-reactive bowl or Dutch oven and cover with water. Soak overnight. Drain posole and put back in Dutch oven in enough salted water to cover. Bring to boil and simmer for at least 2 hours until softened. Remove seeds, ribs and stems from chiles and tear into large pieces. Place in heat-proof bowl and cover with boiling water. After half an hour, when chiles are soft and somewhat cooled, drain them, reserving the liquid. Put chiles, onion, oregano and garlic in bowl of food processor and process, adding reserved chile-soaking liquid to make it a thick sauce. Season to taste with salt. Add meat and chile sauce to cooked hominy in Dutch oven and stir to combine, adding more chile-soaking liquid or water if needed. Bring to a boil on the stove, lower heat and simmer for two hours or until meat can be mashed with a wooden spoon. Stir in lime juice and serve with rice and tortillas.

Mexican Hot Dish

Mexican Hot Dish

1 lb. pork sausage

1/4 C. chopped onion

1/2 C. chopped green pepper

1 C. uncooked macaroni

2 Tsp.. sugar

1 tsp. salt

1 tsp. chili powder

1 – 1 lb. can tomatoes

1/2 C. dairy sour cream

grated cheese

 

Lightly brown the meat. Drain off fat. Add onions and green pepper. Cook until tender. Stir in next six ingredients. Cover and simmer 20 minutes. Check macaroni to make sure it is cooked throughout. Stir in sour cream – heat throughout. Pass grated cheddar with this hot dish.

Shells with Pork and Roasted Vegetables

Shells with Pork and Roasted Vegetables

8 ounces medium shell pasta

1/2 C. white wine

3 T. frozen orange juice concentrate, thawed

2 T. olive oil

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1 pound pork loin, cut into 3/4″ cubes

3 plum tomatoes, cut in half then quartered

2 large portobello mushrooms, coarsely chopped

2 carrots, cut into 1/2″ pieces

2 small yellow squash, cut in half lengthwise and then into 1″ slices

1 T. chopped fresh thyme

1 tsp. orange peel

 

Prepare the shells according to package directions. Meanwhile, preheat the broiler. Coat a 9″x 9″ baking dish with cooking spray. In the baking dish, whisk together the wine, orange juice concentrate, oil, salt, and pepper. Add the pork, tomatoes, mushrooms, carrots, squash, and thyme. Toss to coat well. Broil, stirring occasionally, for 8 to 10 minutes, or until the vegetables are tender and the pork is no longer pink. Place the shells in a large serving bowl. Top with the pork mixture and orange peel.

Italian Pork Chops

Italian Pork Chops

3 tsp. olive oil, divided

4 boneless pork chops or cutlets (about 5 ounces each)

1 C. (4 ounces) bell pepper strips, any color

1 C. (4 ounces) sliced red onion

3/4 tsp. dried oregano

1/8 tsp. salt

1/2 C. canned diced tomatoes

red-pepper flakes

4 lemon wedges (optional)

 

Coat a large heavy skillet with vegetable oil spray. Place over high heat for 1 minute. Add 1 tsp. of the oil. Heat for 30 seconds. Place the chops or cutlets in the pan. Cook for 2 minutes on each side, or until browned. Remove to a plate and set aside. Add the remaining 2 tsp. of oil to the pan. Reduce the heat to medium. Add the pepper, onion, oregano, and salt. Toss. Cover the pan. Cook, tossing occasionally, for 4 minutes, or until softened. Add the tomatoes (with juice). Stir to mix. Nestle the reserved chops under the vegetables. Cover and simmer over medium-low heat for about 6 minutes, or until a thermometer inserted sideways in the center of a chop registers 160°F and the juices run clear. Uncover and let stand for 3 minutes. Serve with red-pepper flakes and lemon, if desired.

 

Yield: 4 servings

Calories: 255

Fat: 12g

Fiber: 1g

Cranberry- Apricot Pork Roast

Cranberry- Apricot Pork Roast

1 C. chopped cranberries

1/4 C. quartered dried apricots

1/2 tsp. grated orange peel

1/4 C. orange juice

1/3 C. chopped shallot or onion

2 tsp. cider vinegar

1 tsp. dry mustard

1 tsp. salt

1 tsp. grated fresh ginger

2 pounds boneless pork loin roast

Snipped chives or scallion greens (optional)

 

In a 4-quart or larger slow cooker, combine the cranberries, apricots, orange peel and juice, shallot or onion, vinegar, mustard, salt, and ginger. Add the meat and spoon some of the cranberry mixture on top. Cover and cook on the low setting for 7 to 9 hours, or until the pork is fork-tender. Remove the pork to a cutting board. Spoon off any fat from the top of the cranberry mixture in the slow cooker. Cut the pork into 6 slices. Serve topped with the sauce. Garnish with chives or scallion greens, if desired.

 

Yield: 8 servings

Calories: 250

Fat: 13g

Fiber: 0g

Baked Ham Slices with Hawaiian Sauce

Baked Ham Slices with Hawaiian Sauce

4 (4-1/2 oz) slices extra-lean ham
1 (8 oz) can crushed pineapple, packed in fruit juice, undrained
2 T. Splenda Granular
1/2 tsp. Worcestershire sauce
1 tsp. Prepared yellow mustard
3 T. purchased graham cracker crumbs or 3 (2-1/2 inch) graham crackers, made into crumbs

Spray an 8-by-8-inch baking dish with butter-flavor cooking spray. Evenly arrange ham slices in prepared baking dish. In a blender container, combine undrained pineapple, Splenda, Worcestershire sauce, and mustard. Cover and process on BLEND for 10 seconds or until mixture is smooth. Pour mixture evenly over ham slices. Evenly sprinkle graham cracker crumbs over top. Bake for 30 minutes. Place baking dish on a wire rack and let set 5 minutes.

Yield: 4 servings
Calories: 188
Fat: 4g
Fiber: 1g

Southern Pork Chops

Southern Pork Chops

4 pork rib chops
1 clove garlic cut in half
1 T. Paprika
1 tsp. each seasoned salt; sage
1/2 tsp. each cayenne pepper, pepper

Prepare grill or broiler. Rub both sides of pork chops with garlic. Combine next 5 ingredients in a bowl. Press seasoning mixture into pork chops with hands to adhere. Grill pork chops 7 – 8 minutes per side or until cooked throughout.

Yield: 4 servings
Calories: 124
Fat: 4.5g
Fiber: 0g

Garlic Pork

Garlic Pork

1 boneless pork loin roast (3 lb.)
1 T. vegetable oil
1 tsp. salt
1 tsp. coarsely ground black pepper
1 C. chicken broth
1 medium onion, sliced
6 cloves garlic, peeled
8 strips (3″ by 1/2″ each) fresh lemon peel
1½ lb. red potatoes, cut in 1/2″ thick slices
1 bag (16 oz.) peeled baby carrots
1/2 tsp. dried thyme

In 12-inch skillet, heat oil over medium-high heat until hot. Place pork roast in skillet and cook until just browned on all sides. Transfer pork to 5 to 6 quart slow-cooker pot, sprinkle with salt and pepper. Add broth, onion, garlic, lemon peel, potatoes and carrots to pot. Sprinkle with thyme. Cover slow cooker with lid and cook pork and vegetables on the low setting 7 to 8 hours or until pork and vegetables are tender. Skim any fat from broth. Serve pork with vegetables and broth.

Yield: 10 servings
Calories: 295
Fat: 10g
Fiber: 2g

Red Currant-Glazed Pork Chops

Red Currant-Glazed Pork Chops

4 (4-oz.) lean, boned center-cut loin pork chops (about 1/2 inch thick)
3/4 tsp. rubbed sage
1/2 tsp. salt
1/4 tsp. pepper
Vegetable cooking spray
1/4 C. red currant jelly
2 T. balsamic vinegar

Trim fat from chops. Sprinkle sage, salt, and pepper over both sides of chops. Coat a medium nonstick skillet with cooking spray; place over medium heat until hot. Add chops, and cook for 7 minutes on each side or until done. Remove the chops from skillet, and place on a serving platter; set aside, and keep warm. Add jelly and vinegar to skillet, and cook 2 minutes or until thickened and bubbly, stirring constantly. Spoon over chops.

Yield: 4 servings
Calories: 234
Fat: 8.3g
Fiber: .2g

Spam Fried Rice I

Spam Fried Rice I

3 tsp. cooking oil
2 eggs, lightly beaten
1/4 tsp. salt
1/8 tsp. pepper
3 C. cooked, leftover rice (break up the clumps first!)
3/4 C. Spam (in chunks or in strips)
3/4 C. chopped veggies (peas, carrots, cucumber, bell peppers, onions, etc)
1 tsp. oyster sauce or 1 1/2 tsp. soy sauce
4 green onions, thinly sliced
2 garlic pieces (skin removed and sliced or cracked open)

Step 1. Put skillet on high heat. Add 1 tsp. oil and very lightly scramble eggs, salt, and pepper. Put eggs on the side on a plate or C.. Only lightly scramble them because we will put them back in later and cook them some more. Step 2. Put 2 tsp. oil in and let it heat up to medium-high heat. Add the garlic and spam. Let it lightly brown. The garlic fragrance should fill your kitchen too. Then add in your rice (de-clumped). Add the oyster sauce or soy sauce evenly and stir everything. Step 3. As you cook your rice, it should start to soak up the oyster sauce or soy sauce and may get a little crisp too, since leftover rice is not very wet. But stir occasionally, as you don’t want your rice to burn. Finally, add in your veggies, your green onion, and your eggs back in. Optional: Fried rice is really a flexible dish, so you can add anything you like! I personally like to add cayenne pepper and bits of ginger

Giada’s Lasagna Rolls

Giada’s Lasagna Rolls

Sauce:

2 T. unsalted butter

4 tsp. all-purpose flour

1 1/4 C. whole milk

1/4 tsp. salt

1/8 tsp. ground black pepper

Pinch ground nutmeg

 

Lasagna:

1 (15-ounce) container whole milk ricotta cheese

1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry

1 C. plus 2 T. grated Parmesan

3 ounces thinly sliced prosciutto, chopped

1 large egg, beaten to blend

3/4 tsp. salt, plus more for salting water

1/2 tsp. freshly ground black pepper

1 to 2 T. olive oil

12 uncooked lasagna noodles

2 C. marinara sauce

1 C. shredded mozzarella (about 4 ounces)

 

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the béchamel sauce. Set aside. Preheat the oven to 450 degrees F. Mix the ricotta, spinach, 1 C. Parmesan, prosciutto, egg, salt, and pepper in a medium bowl. Add a T. or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking. Butter a 13-by-9-by-2-inch glass baking dish. Pour the béchamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, and then spread about 3 T. of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the béchamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 C. marinara over rolls and sprinkle with remaining cheese. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

 

Galloping Horses

Galloping Horses

1/4 C. dry-roasted peanuts
1/3 C. chopped green onions
1/4 C. fresh cilantro leaves
1 T. sugar
1 T. fish sauce
3 garlic cloves, chopped
1 serrano chile, halved
12 oz. pork tenderloin, trimmed and coarsely chopped
Cooking spray
1/4 tsp. salt
9 (1/2-inch-thick) slices pineapple, each cut into quarters

Place peanuts in a food processor; process until finely ground. Spoon into a bowl; set aside. Place onions and next 5 ingredients (through chile) in food processor, and process until finely chopped. Spoon into a bowl; set aside. Place pork in food processor; process until coarsely ground. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork; cook 4 minutes or until done, stirring to crumble. Stir in onion mixture; cook 2 minutes, stirring frequently. Stir in ground peanuts and salt. Serve pork mixture over pineapple pieces.

Yield: 9 servings
Serving size: about 1/4 C. pork mixture and 4 pineapple pieces
Calories: 105
Fat: 3.5g
Fiber: 1.2g

Hoisin Pork Chops

Hoisin Pork Chops

1/2 C. hoisin sauce

1/4 C. soy sauce

2 T. sesame oil

2 T. rice vinegar

1 T. minced garlic

1 T. minced ginger

1/2 tsp. red pepper flakes

2 (1/2-inch-thick) pork chops

1/4 C. honey

Vegetable oil

 

Preheat the oven to 350 degrees F. In a large bowl, combine the hoisin, soy sauce, sesame oil, rice vinegar, garlic, ginger and red pepper flakes. Add the pork chops and turn to coat. Remove the chops from the marinade. Reserve the marinade and combine with the honey in a medium saucepan. Bring the honey marinade mixture to a boil, and cook at a low boil for at least 10 minutes. Add chops to a large saute pan coated with vegetable oil and sear on until golden brown on both sides, about 6 minutes per side. Pour the reduced marinade over the chops and bake for 10 minutes, or until an instant-read thermometer registers 160 degrees F. Remove the chops from the oven and set aside to rest for a few minutes. Serve immediately.

Pork Chops with Pear and Ginger Sauce

Pork Chops with Pear and Ginger Sauce

Four 4-oz. boneless pork chops
Salt and pepper
2 tsp. canola oil
3 T. cider vinegar
2 T. sugar
2/3 C. dry white wine
1 C. reduced-sodium chicken broth
1 firm, ripe pear
1 1/2-inch-long piece fresh ginger
6 scallions
2 tsp. cornstarch

Season pork ( 1/2-inch thick, trimmed) with salt and freshly ground pepper. In large nonstick skillet over medium-high heat, heat oil. Add pork and cook until browned and just cooked through, 2- 3 minutes per side. Transfer to plate and keep warm. Add vinegar and sugar to pan; stir to dissolve sugar. Cook over medium-high heat until syrup turns dark amber, 10-20 seconds. Pour in wine (stand back, as caramel may sputter); bring to simmer, stirring. Add broth, pears (such as Bosc or Anjou, peeled, cored and cut lengthwise into eighths) and ginger (peeled and cut into thin julienne strips — 1/4 C.); bring to simmer. Cook, uncovered, turning pears occasionally, for 5 minutes. Add scallions (trimmed and sliced into 1/2-inch lengths); cook until pears are tender, about 2 minutes more. Mix cornstarch with 2 tsp. water. Add to pears; cook, stirring, until lightly thickened. Reduce heat to low and return pork and any accumulated juices to pan; turn to coat with sauce. Serve immediately.

Yield: 4 servings
Calories: 237
Fat: 5g
Fiber: 2g

Raspberry Pork Chops

Raspberry Pork Chops

4 boneless pork loin chops

Salt and pepper

3 T. butter

1 T. olive oil

3/4 C. seedless raspberry jam

1/2 C. orange juice

3 T. white wine vinegar

4 sprigs fresh thyme

Fresh raspberries

 

Season pork chops with salt and pepper on both sides. Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 6 minutes on each side, turning once. You can also grill the pork chops. Remove from heat and keep covered with foil.  In the same skillet you cooked the pork chops or in a sauce pan if you grilled the pork chops, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools).  If sauce is too thick add a little water or chicken broth. Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme and fresh raspberries. Great with wild rice.

Sausage Cavatelli Skillet

Sausage Cavatelli Skillet

1 ½ C. dried Cavatelli

1 lb. bulk Italian Sausage

1 Green Bell Pepper, chopped

20oz. Jar Spaghetti Sauce with Mushrooms

1 C. shredded Mozzarella Cheese

 

Cook pasta according to package directions.  Meanwhile, in large skillet, cook sausage and pepper until meat is brown.  Drain off fat.  Stir spaghetti sauce into meat mixture; cook about 2 minutes or until heated through.  Stir in drained cavatelli.  Sprinkle with cheese.  Cover and cook another couple minutes until cheese melts.