Pork – Page 18 – Kristen's Recipes

Chili Rubbed Pork Kebabs with Pineapple Salsa

February 23, 1992 Kristen

1 pineapple, peeled, cored and cut lengthwise into 16 strips
1 jalapeno, seeded and finely chopped
1/2 C. fresh cilantro leaves, roughly chopped
1 T. fresh lime juice
1/4 tsp. black pepper
2 T. olive oil
1 3/4 tsp. Kosher salt
3 tsp. chili powder
4 boneless pork loin chops, cut into 1″ cubes

Heat grill to medium-high. Skewer the pineapple strips and grill for 2 minutes per side. Cut into a small dice and combine with the jalapeno, cilantro, lime juice, pepper, 1 T. of the oil and 3/4 tsp. of the salt. Set aside. Combine the chili powder and remaining 1 tsp. salt in a large bowl. Add the pork and the remaining 1 T. oil and toss to coat. Thread the pork onto skewers. Grill the kebabs, turning every 2 minutes, until cooked through, about 8 minutes total.

Citrus Pork Stir Fry

January 28, 1992 Kristen

1 lb. thinly sliced pork loin
2 C. broccoli florets
2 C. sliced carrots
1/2 of a peeled orange, cut into large chunks
1/4 C. Italian Dressing
2 tsp. soy sauce
1/4 C. toasted Cashews

Preheat grill to medium-high heat. Toss pork, broccoli, carrots, orange, dressing and soy sauce in bowl. Poke small holes in bottom of large disposable aluminum foil pan. Spoon pork mixture into pan. Place pan on grate of grill; close lid. Grill 15 min., stirring often, until pork is cooked through and vegetables are crisp-tender. Sprinkle with cashews. Serve over cooked rice.

Pork Chops Veracruz

October 28, 1990 Kristen

4 boneless Pork Chops, about ½” thick
¼ tsp. Salt
2 tsp. EVOO
1 C. chopped Onion
2 tsp. minced Garlic
1 lb. fresh Tomatoes, chopped
4oz can diced Green Chiles
1 tsp. Cumin
¼ tsp. Cinnamon
½ C. thinly sliced pimento-stuffed Green Olives
1 T. fresh Lime Juice

Sprinkle chops on both sides with salt. In a large non-stick skillet, heat oil over medium high heat. Add chops and cook 8 to 10 minutes, turning once, until browned and just cooked through. Remove to plate and over loosely with foil to keep warm. Add onion and garlic to skillet and cook over medium heat, stirring occasionally until softened and browning, about 7 minutes. Add tomatoes, undrained chiles, cumin and cinnamon. Cook another 10 minutes, until onions are very tender and mixture is saucy. Stir in olives and lime juice. Return chops to skillet and cook a few minutes until heated through.

Yield: 4 servings
Calories: 292
Fat: 13g
Fiber: 3g

Pork Chops with Pomegranate Pan Sauce and Garlicky Green Beans

February 19, 1990 Kristen

For the pork:
1/2 tsp. garlic powder
1/2 tsp. kosher salt
1/2 tsp. ground cumin (I love cumin with pork chops!)
1/4 tsp. black pepper
4 4oz boneless pork loin chops
2 tsp. olive oil
1 large shallot, chopped
3/4 C. pomegranate juice
1 T. sugar
1 T. balsamic vinegar

Heat the oil in a large, nonstick skillet over medium high heat. Combine the first four ingredients and sprinkle on both side of the pork chops. Place the pork chops in the skillet and cook until cooked through, about 3 minutes per side. Set aside and cover with aluminum foil. Add the shallots to the pan and cook 45 seconds, stirring constantly. Add the juice, sugar and vinegar and bring to a boil. Cook until slightly thickened, about 5 minutes. Serve with the pork.

For the green beans:

3/4 lb green beans, trimmed
1 T. butter
3 cloves garlic, thinly sliced
1/4 tsp. kosher salt
1/4 tsp. black pepper

Cook green beans in boiling water until crisp-tender. Drain and set aside. In a large skillet melt the butter, add the garlic and sauté until golden brown, about 2 minutes. Toss with the green beans, salt and pepper.

Pork Chops with Rhubarb-Cherry Sauce

February 16, 1990 Kristen

1/2 C. dried cherries
1 T. balsamic vinegar
1/4 C. hot water
1 tsp. plus 2 T. olive oil
1/2 C. finely chopped onion
8-10 oz rhubarb, ends trimmed, cut crosswise into 1/2″ pieces (2 cups)
3 T. sugar
Pinch of ground nutmeg
kosher salt and black pepper
4 6-8 oz pork loin chops (1/2″ thick)

Combine the cherries with the vinegar and hot water and set aside for 10 minutes to soften. Meanwhile, in a small saucepan, heat 1 tsp. oil over medium-low heat. Add the onion and cook until softened, stirring occasionally, about 10 minutes. Add the cherry mixture, rhubarb, and sugar; bring to a boil. Reduce heat and simmer until the rhubarb has softened, 5-8 minutes. Stir in the nutmeg and season to taste with salt and pepper. Remove from heat and keep warm. Season both sides of the pork with salt and pepper. In a large skillet, heat the remaining 2 tsp. oil over medium-high heat. Cook the pork (in two batches if necessary to avoid crowding) until browned and cooked through, 3-4 minutes per side. Serve topped with the warm sauce.

Hearty Pork & Parsnip Stew

February 11, 1990 Kristen

2 T. vegetable oil
1 pound boneless pork shoulder for stew, cut into chunks
2 large leeks, washed well and chopped
3 C. water
1 1/4 tsp. salt
1 T. Green Jalapeño Pepper Sauce
1/2 tsp. dried thyme leaves
3 large parsnips, peeled and cut into 1/2-inch slices
3 large carrots, peeled and cut into 1/2-inch slices
1 C. frozen peas
1/4 C. chopped fresh parsley
3 C. hot cooked rice (optional)

Heat oil in a 5-quart saucepan over medium-high heat. Add pork and cook until well browned on all sides, about 5 minutes, stirring occasionally. Add leeks and cook 3 minutes. Add water, salt, TABASCO® Green Sauce, and thyme. Bring to a boil over high heat. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. Add parsnips, carrots, peas and parsley; cover and simmer 30 minutes longer or until pork and vegetables are tender, stirring occasionally. Serve with rice, if desired.

Pasta Vivante

July 8, 1988 Kristen

1 oz. dried porcini mushrooms
1 C. water
2 T. olive oil
1/2 C. pancetta or prosciutto
3 garlic cloves
2 T. butter
3 tomatoes, peeled, cored and chopped
1/2 C. chopped basil
Cracked black pepper, crushed red pepper and salt to taste
8 oz. penne pasta, cooked as directed
Grated Romano cheese

Soak mushrooms in water. In skillet with olive oil, sauté pancetta until golden; remove ham. Sauté garlic cloves until golden; remove. Drain mushrooms reserving 2 T. liquid. Add butter to skillet. Sauté mushrooms. Add reserved mushroom liquid, pancetta, tomatoes, basil, and seasonings. Simmer 20 minutes. Serve over penne. Top with cheese. Makes 4 servings.

Pork in Orange and Lemon Sauce (chancho adobado) with Sweet Potatoes

April 14, 1988 Kristen

1 C. vinegar
2 lbs. boneless pork cubes
1 tsp. annato (achiote) seeds, ground in blender or processor
2 tsp. oil
2 C. water
1 C. orange juice
2 tsp. ground cumin
1⁄2 C. lemon juice
2 cloves of garlic, chopped fine
4 sweet potatoes, boiled, peeled and sliced 1⁄4 inch thick
1 tsp. salt
1⁄4 tsp. black pepper

In a large bowl, combine vinegar, annato (if using), cumin, garlic, salt and pepper; mix well. Drop in pork cubes and turn over to coat with mixture. Cover bowl, refrigerate for an hour or more. Remove pork from marinade (the vinegar mixture) and set on paper towels to dry. Save marinade. In a heavy skillet, heat oil. Fry pork cubes until they are brown. Pour off fat. Add reserved marinade and the water to the pan. Turn the heat to low, cover pan and let simmer about 45 minutes or until pork is tender. Stir in orange and lemon juices; heat. Arrange hot sweet potato slices on a platter (if potatoes are cold, heat them in a microwave oven or in the meat sauce). Pour pork and sauce over potatoes (or rice).

Moorish Kabob (Spanish Pork Belly Kabob Tapas)

April 9, 1988 Kristen

1-1-1/2 lbs. (about 3/4 kilo) fresh pork belly, cut into slim slices
6-10 cloves garlic, chopped
1 healthy tsp. ground cumin
1 heaped tsp. sweet or hot Spanish pimenton
1/2 tsp. dry thyme or 1 tsp. fresh thyme leaves
1 tsp. salt
1/2 tsp. black pepper
a couple of good jiggers of olive oil to coat
(optional) a splash or more of Spanish sherry vinegar

Note: you’ll also need about 10 pre-soaked bamboo skewers.

Heat a griddle pan or grill to medium high, not screaming hot as pork belly will burn. Brush off most of the garlic from the meat and load skewers so they’re tightly packed. Cook, turning every couple of minutes, until skewers are brown and crispy on all sides, 8-10 minutes total per skewer. Allow meat to rest for up to five minutes, as it will set and be easier to get off the skewers. Serve with patatas bravas or other typical tapas. Try Mojo Picon for dipping.

Garlic & Orange Pork Chops

April 4, 1988 Kristen

6 each Pork chops
1 medium Orange
4 each Cloves fresh garlic
½ small Onion
¼ tsp. Powdered ginger
Pepper
2 tsp. Butter
Salt to taste

Remove fat from chops. Squeeze orange into small bowl, keeping as much pulp as possible. Press garlic into orange juice. Using garlic press, squeeze onion into orange-garlic mixture, being sure to remove onion skin. Add ginger and a pinch of pepper; stir well. Place chops in shallow baking dish, cover with marinade and let stand for at least 45 minutes. Melt butter in skillet with lid. Remove chops from marinade, reserving marinade, and brown chops on both sides in butter. Cover with remaining marinade and cook, covered for 10 minutes. Remove cover and cook until fork tender. Add salt and pepper to taste.

Phyllo Chicken Rolls

March 29, 1988 Kristen

8 (12 x 8-inch) sheets frozen phyllo
2 C. finely chopped cooked chicken or turkey
1 C. grated Swiss cheese
1 C. finely chopped broccoli
1/2 C. finely chopped toasted walnuts
4 oz. whipped cream cheese with chives and onions
1 tsp. white-wine Worcestershire sauce
5 1/3 tsp. butter, melted

Thaw phyllo using package directions. Cover phyllo with plastic wrap. Preheat the oven to 400F. Combine chicken, Swiss, broccoli, walnuts, cream cheese and Worcestershire sauce in a large bowl and mix well. Place one sheet of phyllo on work surface. Brush lightly with butter. Top with a sheet of phyllo. Spread one-fourth of the chicken mixture in a narrow strip along one long side 2 inches from edge and 1 inch from ends. Fold 2-inch edge of phyllo sheets over the filling. Fold in ends and roll up. Place on baking sheet. Repeat procedure using the remaining phyllo, butter and chicken mixture to make 3 more rolls. Score rolls at 1 1/2-inch intervals. Brush tops of rolls with remaining butter. Bake until golden, about 15 minutes. Let stand to cool for 5 minutes. Cut each roll in half to serve.

One Pot Hawaiian Pasta

March 17, 1988 Kristen

One Pot Hawaiian Pasta

4 slices thick cut bacon, chopped

16 oz ham steak (or thick sliced from the deli), cubed

1/2 large red onion, chopped

2 cloves garlic, minced

1 (15 oz) can tomato sauce

2 C. water

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. Kosher salt

1/2 tsp. red pepper flakes

12 oz dry penne pasta

16 oz diced pineapple (fresh or canned)

1 C. (4 oz) mozzarella cheese

Chopped parsley, for topping

Heat a large skillet over medium heat and add the bacon. Cook until crisp. Remove the bacon with a slotted spoon to a paper towel lined plate to drain. Discard all but 1 T. of the bacon grease. Add the cubed ham and onion to the skillet. Cook, stirring frequently, until the ham is browned and the onion is just soft, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds more. Add the tomato sauce, water, basil, oregano, salt and pepper flakes. Stir to combine, then add the pasta and stir again. Bring the mixture to a boil, then cover and cook until the pasta is tender, about 15 minutes (stir one or two times during cooking to make sure nothing is sticking). Stir in the pineapple and reserved bacon, then remove from the heat. Sprinkle the top of the pasta with the mozzarella and cover again. Let the dish sit until the mozzarella is melted. Sprinkle with parsley before serving.

Boneless Pork Roast with Vegetables

March 9, 1988 Kristen

4 -5 lbs boneless pork loin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. parsley
1 tsp. rosemary (fresh or dried)
1 tsp. seasoning salt
1 tsp. extra virgin olive oil
1 tsp. black pepper
10 fresh garlic cloves, Chopped
5 -6 yukon gold potatoes, quartered
8 -16 oz. baby carrots
1 large Spanish onion, quartered
1 (8 oz.) can beef broth

Place Pork Loin fat side down in a 9 x 13 pan and arrange vegetables around it. In a small bowl mix Garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom). Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. You can season the vegetables as well, I recommend to. Just sprinkle all of the same dry seasonings over top. Add beef broth from one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325 for 2 1/2 hours. Midway through rotate the pork so it it fat side up and replace the foil so it is covered again. After its done take the foil off and put the broiler on HIGH. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins.) For a total of 30 minutes You may need a few mins longer depending on your oven. Just look to see how browned its getting. Let meat rest for 30 minutes. Enjoy! The vegetables with have an incredible flavor and so will the meat. **You may add more veggies but You’ll probably have to go with a bigger pan size. **If you’d really like to kick it up, make a roux and add PAN JUICES and some red wine and let it reduce, stirring often to make a nice gravy!

Sweet and Sour Pork

March 2, 1988 Kristen

2 tsp. Dry Sherry
1/2 tsp. Salt
Dash Pepper
1/2 tsp. Salt
1/2 tsp. Sugar
1 C. Water
1 T. Oil
1 C. Flour
4 T. Cornstarch
1/2 tsp. Baking Powder
1/8 tsp. Baking Soda

??? Pork. What kind? How much ???

Mix first three ingredients and marinate pork in it for a few minutes. (??? How canyou marinate any amount of pork more than 1 bite in only 2 tsp. Sherry???) Mix remaining ingredients to form batter. Dip pork into batter, then fry until golden and crisp; arrange on serving platter and pour sauce over the top. For sauce:

1 C. Carrots, cut into small chunks
1 C. Green Bell Pepper, in 1” pieces
1 C. Pineapple Chunks, reserving juice
1/3 C. Sugar
1/3 C. Catsup
1 T. Soy Sauce
1/4 tsp. Salt
2/3 C. Water
1/3 C. Cider Vinegar
1 1/2 T. Cornstarch mixed in 1/2 C. Water

Boil Carrots 1 minute. Add Peppers, cook another minute. Drain water and add all remaining sauce ingredients to pan and mix well.

Pork Paupiettes

February 28, 1988 Kristen

2 lb. lean Pork Steaks, cut about 1/4” thick
1/2 lb. bulk Pork Sausage
2 1/2 C. fine Bread Crumbs
2 Eggs, slightly beaten
3 T. Dry White Wine or Chicken Stock
1/4 tsp. Thyme
1/4 tsp. dry Mustard
1/4 tsp. Salt
Dash Pepper
Flour
3 T. Butter or Oil
3/4 C. Chicken Stock
1/4 C. dry White Wine
1 sprig Parsley
1/4 tsp. Thyme
3/4 tsp. Dry Mustard
1/2 C. Heavy Cream

Place pork steaks between two sheets of waxed paper, one at a time, and pound them into a flat rectangular shape using the flat side of the mallet so the meat doesn’t tear. Make filling by mixing sausage, bread crumbs, eggs, 3 T. wine or stock, thyme, mustard, salt and pepper. Spread about 1 T. of filling over each piece of pork, leaving a gap around the edges. Fold up pork at edges making a small lip to hold filling in. Roll up meat, keeping edges turned in. Secure with a short skewer or tie with string. Roll meat in flour, and brown in butter or oil. Add stock, wine, parsley and thyme to pan; cover and simmer about 25 minutes. Remove roll-ups from pan, removing skewers or string and allow to rest on serving dish. Meanwhile, add remaining dry mustard and the 1/2 cup of heavy cream to the pan juices. Boil rapidly, stirring, about 1 minute, heating through and reducing slightly. Pour over pork to serve. Yield 6 servings, 3 paupiettes each.

Barbecued Pork Strips

February 27, 1988 Kristen

1 1/2 – 2 lb. boneless pork chops

Marinade:
3/4 C. Hoisin Sauce
3 T. Ketchup
2 T. Soy Sauce
2 T. Sesame Oil
1 tsp. Five Spice Powder
5 cloves minced Garlic
2 tsp. minced fresh Ginger
1/2 tsp. crushed Red Pepper Flakes

Mix all marinade ingredients in a large bowl. Trim any fat or gristle from pork, add to bowl, turning to coat well. Cover bowl with plastic wrap and place in fridge for at least 3 hours to overnight. Prepare medium hot coals for grilling; place grill about 3″ from heat. Arrange meat on grill and cook turning several times 8 to 10 minutes total or until cooked through. Alternatively, broil 5 inches from heat about 3 minutes per side. Remove from heat and allow to sit about 5 minutes. Slice pork across the grain into thin slices; serve immediately. Serve immediately.

Sandy’s Sweet N Sour Spare Ribs

January 13, 1988 Kristen

3 lb. Ribs cut into serving sized pieces
2/3 C. Brown Sugar
2 T. Cornstarch
2 tsp. Dry Mustard
2/3 C. Vinegar
1 C. Crushed Pineapple, undrained
1/2 C. Catsup
1/2 C. Water
1/4 C. finely chopped Onion
2 T. Soy Sauce
Salt and Pepper

Spread ribs, meaty side up, in a single layer in a shallow pan. Brown in a 425 degree oven for 20-30 minutes; drain off fat. Combine all remaining ingredients, except salt and pepper, in a sauce pan, stirring until smooth. Cook over medium heat until thick and glossy, stirring constantly. Sprinkle salt and pepper over browned ribs. Spoon sauce over ribs, using about 1/2 cooked sauce. Reduce oven heat to 350 degree and bake 45 minutes. Turn ribs. Cover with remaining sauce and bake for 30 minutes more, or until done. Good with cooked rice and a green vegetable. Can substitute chicken for ribs, adjusting cooking time as necessary.

Sweet and Sour Spare Ribs

January 11, 1988 Kristen

2 lb. Spare Ribs, cut into 1” pieces
1 tsp. Salt
2 T. Cornstarch
4 tsp. Soy Sauce
1 tsp. Liquor
2 C. Sugar
1 C. Vinegar
1 slice Ginger
Dash of Worcestershire

Mix salt, cornstarch, soy sauce and liquor. Pour over spare ribs, toss to coat. Marinate 10 minutes. Brown meat in generous amount of oil. Remove and drain. Add remaining ingredients to a large pot and stir well. Add ribs to sauce, bring to a boil, then turn heat to low and simmer for 30-45 minutes, or until meat is tender.

Pork Chops with Lemon Berry Sauce

January 6, 1988 Kristen

4 to 6 pork loin chops
2 tsp. thyme
Salt and freshly ground pepper to taste
1/4 C. dried cranberries
1/4 C. dried blueberries
1/4 C. dried cherries
1 C. water
1/3 C. limoncello (lemon liqueur)
2 T. Key Lime Juice

Rinse pork and pat dry. Season on both sides with thyme, salt and pepper. Grill over medium heat for 7 to 9 minutes on each side or until cooked to 150°F internally. While pork is cooking, simmer dried fruit in water for 5 minutes. Let cool slightly, then puree in a blender until smooth. Return to saucepan with limoncello and lime juice; simmer for 5 minutes more. Serve over grilled pork chops.

Chicken Fried Spam

December 15, 1987 Kristen

1 (16 oz.) can Spam, sliced about 1/2 inch thick
2 C. self rising flour, seasoned with
salt & pepper
2 eggs, slightly beaten
1⁄8 C. hot sauce
1⁄8 C. milk
1⁄4 C. oil (for frying)

Mix eggs, milk and hot sauce in a bowl. Hot sauce does not maintain its heat so use how much you want. Put flour salt and pepper in another bowl. Heat oil in a pan to about 300 degrees. I use peanut oil. Dip Spam in egg then flour and fry until golden brown. Serve with Chicken gravy and mashed Potatoes. Use this method for cube steak, fried chicken and fried green tomatoes.

Coconut Beer Batter Spam with Raspberry Horseradish

December 13, 1987 Kristen

2 3⁄4 C. flour
2 T. oil
2 eggs
6 oz. cold water
16 oz. beer, flat
3⁄4 tsp. salt
1 dash pepper
1 1⁄2 tsp. garlic powder
1 (12 oz.) can Spam
2 C. shredded coconut
1 C. raspberry sauce or 1 C. raspberry jelly
3 T. horseradish sauce

Open beer and leave at room temperature overnight. Chill beer and then add water, oil and eggs.
Mix just enough to break the egg yolks. In separate bowl, mix flour, salt, pepper and garlic powder.
Add to liquid ingredients, while stirring slowly. Add coconut and stir slowly. Prepare deep fryer as directed by manufacturer. When oil is ready, dip 1-inch wide strips of Spam in beer batter and deep fry until they float to the surface. To make raspberry sauce, combine raspberry syrup or jelly with horseradish sauce in small bowl. Dip in raspberry sauce and enjoy.

Glass Noodle and Spam Stir Fry

December 9, 1987 Kristen

2 C. glass noodles / cellophone noodle
1 C. spam cut into small cube
1 tsp. oil
1 tsp. dice garlic
1 small grated carrot
3 small red chili pepper
3 C. bean sprouts
200 ml any stock of your preferences
2 tsp. otona no furikake (seaweed)

Soak the glass noodle in water for 2 to 3 minutes till its soft them drain and set aside. With oil pan fry spam ,garlic ,small chili pepper (optional )and grated carrots till spam are cooked and brown. Add the soften glass noodle and beansprout with stock and bring it to a boil then add seasoning then stir fry it Serve glass noodle /cellophane noodle and spam and top with furikake.

Wheat Berries & Spam

December 7, 1987 Kristen

3 C. wheat grain/wheat berries
Water to cover the wheat
2 T. peanut oil
1 can Spam ham, cut into ½” cubes
1 tsp. minced garlic
1/2 red bell pepper cut in small cubes
1 C. water
1 tomato cut in small cubes
1/2 C. chives, chopped finely
1/2 C. cilantro, chopped small

Cover the wheat with water and set aside for one hour or until the water is absorbed. Heat the oil and the garlic, stirring to prevent garlic from burning. Add spam and bell pepper, continuing to sauté and stirring gently. Add the hydrated wheat berries, mix well, and continue to cook. Add 1 C. water, cover and lower heat to medium-low. Cook about 15 minutes, until wheat berries are soft and dish is heated through. Stir in chives and cilantro, and serve garnished with the tomatoes.

Spam Musubi Recipe

December 5, 1987 Kristen

2 C. short grain rice
2 T. rice vinegar
2 T. sugar
1 T. salt
1 can Spam
3 T. soy sauce
2 T. sugar
2 T. mirin or rice vinegar
2-4 sheets nori (seaweed)

Make rice. Pour rice into a large bowl and swirl around in cold water. Pour water out (you may want to use a cheese cloth) and repeat twice more until water around rice is clear. In a medium pot over high heat, place rinsed rice and 2 C. cold water. Leave uncovered and bring to a boil. Once the pot begins to boil, reduce the heat to low and cover for 15 minutes. Keeping cover on, remove pot from heat and let sit for 10 minutes. In a separate small bowl or ramekin, mix rice vinegar, sugar, salt and microwave until warm (30 seconds). Uncover rice and mix in rice vinegar mixture to coat rice. Let rice sit out until at room temperature. Remove Spam from can and slice into 8-10 equal slices. Prep spam musubi sauce. While rice cools, in a small bowl mix together the soy sauce, sugar and mirin / rice vinegar. Set aside. Heat a large skillet to medium heat and add spam slices. Once slices begin to crisp on both sides, turn heat low and add soy sauce mixture making sure to flip and coat quickly. Remove caramelized Spam and put aside on a plate. Assemble Spam Musubi. In a rice mold, press down half a C. cooled rice. You can also form your spam musubi without mold by pressing a portion of rice in a small, rectangle tupperware container like we did. Cut long strips of nori / seaweed, about 2-3″ wide and 4-5″ long–enough to wrap around your rice patty. Place rice patty in the center of seaweed strip, and top with one slice of caramelized spam. Wrap seaweed around spam and seal. If seaweed doesn’t immediately stick, lightly wet your fingers and gently rub seaweed. Enjoy your spam musubi fresh, or cling wrap and warm up as a snack

Spanish Pork Chops

November 23, 1987 Kristen

1 tsp. minced Garlic
1 tsp. Pimenton
1 tsp. Cumin
1 tsp. Coriander
1 tsp. dried Oregano
1 tsp. minced fresh Thyme
Pinch Cayenne
½ tsp. Kosher Salt
Pepper
1 T. EVOO, plus more for cooking
1 tsp. Red Wine Vinegar
4 1” thick Pork Chops, about 2 ½ lb. total
4 thin slices Lemon
Chopped flat leaf parsley, pimenton, lemon wedges, for garnish

Combine the garlic, paprika, cumin, coriander, oregano, thyme, if using, cayenne, salt, and pepper in a small bowl. Add the olive oil and vinegar and stir to make a paste. Smear the paste 011 both sides of the pork chops and place a lemon slice on top of each. Let the chops sit in the fridge for 30 to 45 minutes, or longer (or skip the fridge if you don’t have the time). Heat a large skillet over medium-high heat until very hot. Add a couple of tsp. of olive oil and when the oil just starts to smoke, add the pork chops, lemon slice side down. You may have to do this in 2 batches, using a bit more olive oil if the pan is crowded. Let the chops sear without moving them until nicely browned on the bottom, about 4 minutes. Turn the chops, keep the lemon slices in place, and sear the other side, again without moving them, for another 4 minutes or so, until nicely browned on the underside and a meat thermometer inserted into the middle of a chop registers 150°F (the meat will continue to cook after it leaves the pan). Transfer the chops to a serving plate or cutting board and let sit for 4 or 5 minutes before serving whole, or in slices. Sprinkle with parsley or additional paprika if desired, and serve with lemon wedges for squeezing over the pork.

BBQ Chops & Baked Beans

November 2, 1987 Kristen

1 1lb. cans Pork & Beans or Baked Beans
6 Pork Chops, trimmed
3 tsp. Mustard
1 ½ tsp. Ketchup
1 ½ tsp. Lemon Juice
1 ½ tsp. Brown Sugar
½ tsp. Salt
1 tsp. Pepper
1 ½ tsp. grated Lemon Zest
Paprika

In a casserole dish spread beans evenly. Arrange pork chops over beans. In a bowl combine mustard, ketchup, lemon juice, sugar, salt and pepper. Spread mixture over each pork chop. Sprinkle evenly with chopped onion. Top with lemon rind and paprika. Bake 325 degrees for 2 hours.

Savory Butternut Tart with Bacon & Cheese

October 11, 1987 Kristen

Savory Butternut Tart with Bacon & Cheese

1 sheet frozen puff pastry, thawed according to package directions

¾—1 C. fromage blanc or Quark (or substitute ½ C. plain yogurt plus ½ C. softened cream cheese)

¼ tsp. grated nutmeg

½ tsp. kosher salt

¼ tsp. freshly ground black pepper

1 C. (½-inch-wide) butternut squash strips, shaved from the neck with a vegetable peeler

2 slices thick smoked bacon, sliced into ¼-inch strips

2 T. crumbled goat cheese

¼ C. extra-virgin olive oil, or other fancy oil

2 T. sherry vinegar

Kosher salt and pepper to taste

Flaky sea salt

Fresh or fried sage leaves, optional

Preheat oven to 425°F. Line a baking sheet with parchment paper. Roll puff pastry into a 10- by 10-inch square, approximately ⅛ inch thick. Trim the edges if you like or leave them uneven if you prefer a more free-form tart. Place the pastry on the baking sheet and refrigerate while you prepare the other ingredients. In a small bowl, combine the fromage blanc with nutmeg, salt and pepper; set aside. Make the vinaigrette by combining oil, vinegar, salt and pepper in a lidded jar. Give everything a good shake and taste for seasoning. In a medium bowl, toss the squash ribbons with half the vinaigrette. To assemble the tart, spread the fromage blanc mixture evenly over the pastry, leaving a ½-inch border at the edges. (Any leftover fromage blanc is delicious on a piece of toast or as a base for a creamy salad dressing.) Artistically strew the squash ribbons over the fromage blanc. Top with bacon and goat cheese. Bake for 15 to 20 minutes or until pastry is golden and bacon is crisp. Before serving, drizzle with remaining vinaigrette, sprinkle with flaky salt and festoon with fresh or fried sage leaves.

Bacon & its Cousins

October 8, 1987 Kristen

Ham, Cheese & Spinach Puffs

September 4, 1987 Kristen

2 sheets puff pastry
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup (240ml) warm milk
1 pinch of salt
Freshly cracked pepper, to taste
Ground nutmeg (optional)
1/2 lb (220g) cooked ham, diced
2 cups fresh spinach, rinsed and chopped
1 cup Swiss cheese, grated

Cut the puff pastry sheets into 5-inch (13cm) squares. Set aside in the refrigerator. Pre-heat your oven to 400°F(200°C). For the béchamel sauce: Melt butter over medium heat in a saucepan. Add flour and salt; cook, stirring frequently, until the mixture becomes pale golden with a slightly nutty aroma. Pour warm milk in 2 steps, stirring constantly with wooden spoon and whisk until smooth. Cook the mixture, stirring constantly along the bottom of the saucepan, until boiling, about 7 minutes. Reduce heat to low. Simmer gently until sauce thickens, about 10 minutes. If you still have lumps, use your immersion blender. Stir in spinach and cook for 1 minute. Add ham and cheese and stir well. Set aside. Arrange the puff pastry squares on a baking sheet lined with parchment paper. Dollop 1 or 2 tablespoons of the béchamel mixture, top with grated cheese and close the pockets by folding the corners on top. Make an egg wash using an egg and 1 coffee spoon of cold water. Brush the puff pastry and bake in the oven for 20 minutes, until puffed and golden. Serve immediately with a crisp salad.

Red Pepper Jelly Pork Chops

July 18, 1987 Kristen

4 (6-ounce) boneless pork chops (about 3/4 inch thick)

1/4 cup pepper jelly, plus extra for serving on the side

[sweet hot jalapeno jelly; Apricot Pepper Jelly]

1/4 cup dry red wine
1 T. red wine vinegar
1 T. chopped fresh rosemary leaves
1 large garlic clove, grated or minced (about 1 tsp.)
1/2 tsp. chile flakes
Grated zest and juice of 1/2 orange
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper

3 T. extra-virgin olive oil
2 large garlic cloves, grated or minced (about 2 tsp.)
Kosher salt
6 baby bok choy, cored and quartered
Pinch of chile flakes
1/4 cup canola oil (or other neutral-flavored oil)

Rinse pork chops under cool water, pat them dry with paper towels, and place them in a shallow bowl, baking dish or large sealable plastic bag. To make the marinade, whisk together the pepper jelly, wine, vinegar, rosemary, garlic, chile flakes, orange zest and juice, sea salt, and freshly ground black pepper in a small bowl. Pour marinade over the chops, turn to coat the chops (or seal the bag and shake to coat), and set them aside while you make the bok choy. (Note: For best results, marinate the chops overnight.) Heat olive oil, garlic and a pinch of kosher salt in a large skillet over medium-high heat and sauté until garlic is soft and fragrant, about 1 1/2 minutes, stirring often to prevent it from browning. Turn up the heat, add bok choy, and cook for 1 1/2 minutes. Season with kosher salt and sprinkle with chile flakes and 2 T. water. Cover pan and steam the bok choy for about 2 minutes, or until it is just tender but still crisp. Turn off the heat and keep skillet covered while you cook the pork. (Be careful not to overcook the bok choy as it will continue to cook slightly while it rests in the pan.) Heat canola oil in a large skillet over high heat for 2 to 3 minutes, until the oil’s almost smoking (you can smell the oil at that point). Place pork chops in the skillet and cook them for about 3 minutes, until they’re a rich brown color and the rub coating them is browned but not burned. Flip the chops, turn off the heat, and let them sit in the pan until pan stops sizzling, about 3 minutes. The pork will feel firm to the touch and will no longer be pink in the middle, but it will still be moist and juicy. Place one pork chop and one head of boy choy on each of four plates and serve with pepper jelly on the side.

Pineapple Spam and Green Bean Stir

June 27, 1987 Kristen

1 C. rice
2 C. water
1 can of spam
2 small onions, sliced thinly into half moons
2 cloves of garlic, minced
1 T. minced ginger
20 oz. can of pineapple slices, cut into cubes (or chunks)
1 C. juice reserved from the canned pineapple
3 T. teriyaki sauce (or more to taste)
1 1/2 C. frozen green beans

Place rice in water in a covered pot. Simmer for 30 minutes. Meanwhile, carefully remove the SPAM from its container and cube into bite size pieces. Fry in a skillet on medium to medium high heat. While the SPAM is cooking, slice the onions. Once the SPAM begins to turn light brown, add the onions. Once the SPAM and onions are a nice shade of brown, add the pineapple slices. Add splashes of reserved pineapple juice from the can to help everything get caramelized. Once the pineapple begins to turn light brown add the garlic, ginger, teriyaki, green beans and any left over juice. The green beans should start to get little black specks on them right about the time the rice is done. Serve the stir fry over the rice. Top with red pepper flakes and soy sauce if that is your sort of thing.

Chops with Cabbage and Apples

June 26, 1987 Kristen

4 pork loin chops, 3/4 inches thick
Salt & Pepper
3 cloves fresh garlic, peeled
4 tsp. water
1 tsp. salt
1/2 small bay leaf
3 medium apples, peeled, cored and coarsely chopped
1 medium head cabbage, cored and coarsely chopped
1/2 small onion, chopped
1/4 C. sugar
2 tsp. EACH vinegar and water
1 1/2 tsp. flour

Trim fat from chops; cook fat in a skillet to oil its surface. Discard fat, Season chops with salt and pepper; brown chops in the skillet Add garlic, 2 tsp. water, 1/2 tsp. salt, and bay leaf, cover and simmer for 30 minutes. Remove chops and discard garlic and bay leaf. To the skillet add apples and cabbage. Blend onion, sugar, vinegar, and water, flour, and remaining 1/2 tsp. salt. Cover and simmer 5 minutes. Return chops to the skillet, cover and cook 20 minutes until chops are fork tender.

Spam Steaks in Port Wine

June 14, 1987 Kristen

1 bunch of spring onions
¼ C. butter
2 tsp. olive oil
2 C. chestnut mushrooms, or a mixture of mushrooms
12oz. Spam, cut into thick slices
¼ C. Port
2 tsp. Dijon mustard
carrot and zucchini ribbons to serve

Trim away and discard the green stalks from the spring onions and roughly chop the white part. Heat the butter and oil in a large frying pan, add the spring onions and cook until just golden in color. Add the mushrooms, cook for 3 minutes then remove from the pan with a slotted spoon onto a warmed plate. Put the Spam steaks into the pan and heat until slightly brown on both sides. Pour the port over the Spam and add the mustard. Return the spring onions and mushrooms to the pan and heat well. Arrange the spring onions and mushrooms on a warm serving platter and place the Spam steaks on top. Serve with carrot and zucchini ribbons. If you wanted, you could flavor the ingredients with grated ginger instead of mustard.

Asian Pork Belly Kabobs

June 4, 1987 Kristen

1kg pork belly, bone and skin removed but with some fat left

150ml C. reduced salt or light soy sauce
100m water
3 cloves of garlic, mashed
3 tsp. honey
2 tsp. sesame oil
1 thumb fresh ginger, peeled and finely grated
1 fresh chili, chopped (optional)
1 lemon grass stem, bruised
chopped spring onions and toasted sesame seeds for garnish
8 – 10 kebab sticks

Slice the pork belly in 1cm thick and 5cm long slices. Make the marinade by whisking all the ingredients except the lemon grass stem. Pour the marinade over the pork belly, add the lemon grass stem and let it marinate in the fridge for at least 6 hours or overnight. Remove the pork from the marinade and thread the strips on the kebab sticks. Grill on a griddle pan or on the barbecue turning on each side until cooked through.

Slow Cooked Pulled Garlic Ginger Pork

April 29, 1987 Kristen

1 3-4 pound pork loin roast
1/4 C. lite soy sauce
2 tsp. sesame oil
8 garlic cloves, pressed
2 tsp. ginger, grated (use fresh)
Kosher salt and black pepper to taste
3/4 C. water for bottom of slow cooker

In a mixing bowl, combine soy sauce, oil, garlic, and ginger. Set aside. Sprinkle salt over meat, and follow with some good cranks of fresh ground black pepper. Rub soy mixture all over meat to coat. Pour water into crock pot. Place roast into crock pot and cook over low heat for seven hours. At the seven hour mark, flip the roast over and pull at meat to separate whatever is ready to fall off the bone. Pour some of the liquid over the top of the meat. Cover and allow to cook for another two hours. At the nine hour mark, take two forks and shred the meat. The meat should completely fall apart. Serve over rice or with homemade Mu Shu pancakes. Garnish with scallions, bean sprouts and sesame seeds. Enjoy!

Oven-Barbecued Pork Chops

March 13, 1987 Kristen

1 1/2-1 3/4 pounds bone-in, 3/4-inch-thick pork rib chops, trimmed of fat
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 teaspoons canola oil, divided
1 medium onion, diced
1 clove garlic, minced
1/3 cup orange juice
1/2 cup barbecue sauce

Preheat oven to 400 °F. Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate. Add the remaining 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce. Transfer the pan to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers 145 °F, 6 to 10 minutes. Serve the sauce over the pork chops.

Easy Spam Fried Rice

March 8, 1987 Kristen

2 large eggs, beaten
3 C. cooked short grain rice
2 tsp. oil
½ tsp. onion powder
few grinds of freshly ground black pepper
2 tsp. oyster sauce
1 C. finely diced spam
1 tsp. brown sugar or evaporated cane juice crystals
1-1/2 tsp. lower sodium soy sauce
¾ C. frozen mixed corn and peas

Spray a large non-stick frying pan with non-stick spray and place on medium-high heat. Add eggs. Scramble and cook until done. Remove to a large bowl. Heat oil in the frying pan over medium high heat. Add rice. Sprinkle with onion powder and pepper, then drizzle on oyster sauce. Stir-fry 3-4 minutes until well mixed and heated through. Remove to the bowl with the scramble eggs. Swirl sugar and soy sauce together in the frying pan and place back on medium-high heat. Add spam. Mix and fry until the liquid has mostly evaporated and the spam is browned. Stir in the corn and peas, then add the rice and eggs back in. Stir-fry 3-5 more minutes until well mixed and heated through.

Asian Pork & Noodles

March 1, 1987 Kristen

Asian Pork & Noodles

3 C. dry broad noodles
1/2 C. reduced-sodium chicken broth
2 T. reduced-sodium soy sauce
2 T. oyster sauce
2 tsp. sesame oil
1 1/2 tsp. cornstarch
1 tsp. granulated sugar
8 ounces lean ground pork

2 tsp. minced garlic
1 /12 tsp. minced ginger
1 (14-ounce) bag cabbage slaw
Black pepper, to taste

Cook the noodles according to the package directions, reserving 1/3 C. of the cooking water, and set aside. While the noodles cook, in a large measuring C., whisk together the next six ingredients (chicken broth through sugar). Heat a large nonstick skillet over medium-high heat. Add the pork and cook for 2 to 3 minutes, or until just browned, breaking up the meat as it cooks. Stir in garlic and ginger, and then add slaw mix. Add the noodle water to the pan, and cover. Let steam for 2 minutes, uncover, and toss lightly. Add the chicken broth mixture and noodles to the pan and cook for 2 minutes, tossing with tongs, until the sauce thickens and noodles are well coated.

Yield: 4 servings

Calories: 260

Fat: 6g

Fiber: 4g

Asia Tacos with Crisp Braised Pork

February 19, 1987 Kristen

1 1/2 C. beef or chicken stock, or water
1T. low-sodium soy sauce
Juice of 1 lime
2 T. minced ginger & 1 tsp. minced garlic
2 1/2 lb. bone-in country style pork ribs

Preheat the oven the 325F. In a small sauce pan, combine the broth, soy sauce, lime juice, ginger & garlic and bring to a boil over high heat. Season the Pork with salt & pepper, place in the roasting pan and pour the boiling soy mixture over the pork. Turn to coat evenly. Cover with foil and place in the heated oven. Cook until the pork is very tender and easy to shred and pull from the bones, about 2 to 3 hours. Remove from the oven and let cool before shredding into bite-sized pieces. Can be made a day ahead.

Cilantro sauce

1 C. roughly chopped fresh cilantro, including stems
1 hot green chile, stemmed and chopped
juice of 1 lime
1 tsp. sugar
1/2 tsp. sea salt
1/4 C. olive oil

Combine all of the ingredients in the food processor and puree until smooth

To Assemble:

12 fresh corn tortillas
1 pint Vietnamese Pickled Vegetables or Do Chau
1 Asian Pear, thinly sliced

Heat a cast iron skillet or other heavy pan over medium-high heat. Warm the tortillas, 1 or 2 at a time about a minute per side. Reserve to a clean kitchen towel to keep warm. Once the tortillas are all heated, add the pork to the skillet and heat turning frequently until the pieces of pork have caramelized and are crispy, about 5 minutes. Fil the tortillas with pork, top with do chau, pear and cilantro sauce. Serve.

Pork Chops with Beer & Sauerkraut

February 19, 1987 Kristen

Pork Chops with Beer & Sauerkraut

1 teaspoon paprika

1/2 teaspoon coriander seeds, toasted and ground

Kosher salt and freshly ground black pepper

4 (4-ounce) boneless pork chops, each 14 inch thick

3 tablespoons olive oil

2 cups thinly sliced red onions

1 cup sauerkraut

1 cup IPA-style beer

1/3 cup fresh flat-leaf parsley leaves, chopped

Put a large skillet over high heat. In a small bowl, combine the paprika, coriander, l teaspoon salt, and black pepper to taste. Season both sides of the pork with this spice mixture. Add the olive oil to the preheated skillet. Add the pork in a single layer in the pan. Cook, without moving, until lightly golden brown, about l minute. Flip the meat and scoot to the outer edges of the pan. To the open space in the middle, add the onions and a pinch of salt. Cook for 2 minutes, stirring the onions occasionally. Add the sauerkraut and continue cooking until the onions have softened and the sauerkraut turns golden brown, about 1 1/2 minutes. Add the beer and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the sauce reduces slightly, about 30 seconds. Remove from the heat and stir in the parsley. Serve the pork chops topped with the sauerkraut mixture and any accumulated juices.