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Category: Pork

Sweet and Sour Roast Pork Tenderloin

Sweet and Sour Roast Pork Tenderloin

Sweet and Sour Roast Pork Tenderloin

 

1 (1-pound) Pork Tenderloin

1 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

1 T.  vegetable oil

1/2 cup Thai sweet chili sauce (or other sweet and sour sauce)

 

Place a skillet or ovenproof sauté pan on the center rack in the oven then preheat the oven to 450°F. While the pan and oven heat up, trim any excess fat from the tenderloin and dry it thoroughly. Sprinkle it on all sides with the garlic powder, salt and pepper. Once the pan has been in the oven for 10 minutes, carefully remove it. Add the oil, swirling it to coat the entire bottom of the pan, then place the seasoned pork tenderloin in the pan. (If it’s too long, you can curve it slightly, but once you place it in the pan, don’t move it around because you want to get a good sear.) Return the pan to the oven and roast the pork for 10 minutes. Flip the pork once, reduce the oven to 400°F, and roast the pork for an additional 10 to 15 minutes or until it reaches an internal temperature of 145°F. Remove the pork from the oven, transfer it to a cutting board and brush it generously with the sweet chili sauce. (You can also reserve additional sauce for dipping.) Tent the pork tenderloin with foil and let it rest for 5 to 7 minutes before slicing and serving.

 

Servings: 4
Serving Size: about 3 oz. cooked pork plus 2 T. sauce

Calories: 249
Fat: 7 g
Fiber: 0 g
Protein: 24 g

Mexican Street Corn Tostadas with Bacon and Kale

Mexican Street Corn Tostadas with Bacon and Kale

Mexican Street Corn Tostadas with Bacon and KaleMexican Street Corn Tostadas with Bacon and Kale

 

8 small corn tortillas (or pre-made tostada shells)

1-2 T. olive oil for crisping.

4-6 strips of thick-cut bacon, chopped.

4 C. of corn kernels (fresh sweet corn sliced off the cob is best, but drained canned or thawed frozen works)

2 C. chopped kale (stems removed).

3 T. mayonnaise

2 T. sour cream or Mexican crema

1 clove minced garlic

juice of 1 lime.

½ C. crumbled Cotija cheese

1 tsp. Mexican chili powder.

 

If you are making them from scratch, brush your corn tortillas lightly with olive oil and sprinkle with a pinch of salt. Heat them in a skillet over medium-high heat for 2–3 minutes per side until completely golden brown and stiffly crisped, then set aside. (Skip this if using store-bought crunchy tostada shells). Toss your chopped bacon pieces into a large skillet over medium heat. Cook until beautifully crispy and the fat has rendered out. Remove the bacon with a slotted spoon and let it drain on a paper towel, but leave the smoky bacon fat inside the skillet. Turn the skillet heat up to medium-high. Drop the corn kernels straight into the hot bacon grease. Let them cook undisturbed for 2–3 minutes at a time so they catch a deep, smoky char. Stir and repeat for about 8–10 minutes total until the corn is nicely caramelized and toasted. Push the charred corn to one side of the skillet and drop the chopped kale into the empty side. Let it sauté in the residual heat and moisture for 1–2 minutes just until it softens, loses its tough bitterness, and turns a vibrant green, then stir it all together with the corn. Turn off the heat. In a separate small bowl, whisk together the mayonnaise, sour cream (or crema), minced garlic, and fresh lime juice. Pour this directly over your warm skillet mixture of corn and kale, tossing until everything is coated in a velvety glaze. Fold the crispy bacon back into the mix. Lay your crispy tostada shells flat. Spoon a generous mound of the creamy bacon, kale, and corn mixture over each shell. Finish them off by heavy-handedly sprinkling the crumbled salty Cotija cheese and a dust of Mexican chili powder over the top. Serve immediately while the filling is warm and the shells are crunchy!

Air Fryer Pork Belly

Air Fryer Pork Belly

Air Fryer Pork Belly

 

1.5 lbs pork belly thick cut

1/4 cup BBQ Seasoning Rub

1/4 cup BBQ sauce

 

Pat pork belly dry with paper towel to absorb any excess moisture & slice with a sharp knife. If pork belly is thick – cut into slabs – like thick bacon slices – approx 3/4” thick.  If pork belly is thin – cut into bite size pieces – approx 1-2” – Preheat air fryer (if necessary) to 200º – we’re going low and “slow” here!

Coat all sides of pork belly with your favorite bbq rub. Place pork belly pieces into air fryer basket in a single layer. Be sure there is at least 1/2” space around each piece.  Air fry at 200º for 25 minutes – flipping halfway thru. Open air fryer and drizzle your favorite bbq sauce on top of pieces. Close air fryer and raise temp to 400º and air fry 5-7 additional minutes

Pineapple Pork Chops in a Honey Garlic Pineapple Sauce

Pineapple Pork Chops in a Honey Garlic Pineapple Sauce

Pineapple Pork Chops in a Honey Garlic Pineapple SaucePineapple Pork Chops in a Honey Garlic Pineapple Sauce

 

4 boneless pork chops

1 tsp. garlic powder

1 tsp. onion powder

½ tsp. EACH: salt and pepper

1 T. cooking oil

14 oz. can of unsweetened pineapple tidbits (juice and fruit)

2 T. honey

2 T. soy sauce

3 cloves garlic (finely minced)

Minced cilantro (to serve)

 

Season the pork chops on both sides with garlic powder, onion powder, salt, and pepper. Heat the oil in a large, non-stick frying pan over medium-high heat. Add the pork chops and sear for 4-5 minutes, or until golden on one side. While the chops are searing, add the pineapple tidbits, honey, soy sauce, and garlic to a medium-sized bowl. Flip the chops over then pour the pineapple sauce into the pan. Continue to cook the pork chops until they reach an internal temperature of 145 degrees Fahrenheit and the pineapple sauce has reduced and thickened a little, about 10 minutes. If the pineapple sauce is getting too thick, add a splash of water.

 

Serve the pineapple pork chops with a little cilantro over the top.

Honey-Glazed Ham & Cheddar Muffins

Honey-Glazed Ham & Cheddar Muffins

Honey-Glazed Ham & Cheddar MuffinsHoney-Glazed Ham & Cheddar Muffins

 

2 C. all-purpose flour

1/4 C. granulated sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/4 C. butter, melted and slightly cooled

1 C. milk

1/3 C. honey

1 egg

1 and 1/2 C. chopped cooked ham

1 C. shredded cheddar cheese

1 T. butter, melted

1/4 C. honey

 

Preheat oven to 350°F. Lightly grease a 12-cup muffin pan with non-stick cooking spray or line with muffin liners. Set aside. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the melted butter, milk, honey and egg. Stir the wet ingredients into the dry ingredients until just combined. Fold in the chopped ham and shredded cheese. Divide batter evenly among prepared muffins cups, filling each one almost full. Bake for 20 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let muffins cool in pan 5 minutes before removing to a wire rack that’s been placed on a baking sheet to catch any glaze drippings. In a small bowl, whisk together the melted butter and honey for the glaze. Brush the top of each muffin evenly with the glaze. Serve warm or at room temperature.

Bacon Onion Jam

Bacon Onion Jam

Bacon Onion JamBacon Onion Jam

 

4 thick slices applewood-smoked bacon slices, cooked crisp and chopped

1 T. unsalted butter

2 medium sized sweet onions (Vidalia), chopped

3-4 large shallots, chopped

1/2 C. balsamic vinegar (recommend MiaBella Balsamic Vinegar)

3 T. light brown sugar

2 1/2 tsp. kosher salt

2 T. fresh chives, chopped

2 tsp. fresh thyme, chopped

 

In a medium-large skillet, cook bacon on low heat until crisp (approximately 10-12 minutes). Place cooked bacon on a paper towel lined dish allow to cool. Chop once cooled. Reserve drippings. Add butter to drippings, increase heat to medium and add onions. Sauté until tender (approximately 10-12 minutes). Add shallots, balsamic vinegar, brown sugar, and kosher salt. Stirring constantly cook for approximately 1-2 minutes or until sugar dissolves. Reduce heat to low and continue cooking, stirring occasionally for approximately 25-35 minutes or until onions are very tender and the mixture has a jammy consistency. Note: If you want the onions to caramelize further, continue cooking for up to 45 minutes. Remove from heat, stir in chives, thyme and chopped bacon. Cool completely. Serve immediately or refrigerate in a covered container for up to a week.

Pancetta and Parmesan Tart

Pancetta and Parmesan Tart

Pancetta and Parmesan TartPancetta and Parmesan Tart

 

1 refrigerated pie crust, room temperature (suggest the Pillsbury brand)

1 tsp. extra virgin olive oil

4 oz. pancetta, chopped

2/3 C. heavy whipping cream

1/2 C. whole milk

3 large eggs, room temperature

3 T. freshly chopped flat Italian parsley

1/4 tsp. Kosher salt

1/4 tsp. white or black pepper

2/3 C. grated/shredded Parmigiano-Reggiano cheese

 

Preheat oven to 400 degrees. Press crust into a 9 inch removable bottom non-stick tart pan. Heat olive oil in heavy medium sized skillet over medium heat. Add pancetta and saute until crisp. Generally takes about 7-8 minutes. Remove pancetta, place on a plate lined with paper towels. In a medium sized bowl, beat the cream, milk, eggs, parsley, salt and pepper with a whisk until well blended. Stir in the cheese and pancetta. Pour mixture into crust and bake for approximately 25 minutes in the lower third of the oven. The tart should be slightly puffed and golden in color. Let rest for at least 15 minutes before cutting.

Pork Chops with Scalloped Potatoes

Pork Chops with Scalloped Potatoes

Pork Chops with Scalloped Potatoes

 

6 pork chops

4 potatoes, peeled and thinly sliced

1 onion, sliced

2 tablespoons butter

2 tablespoons all-purpose flour

1 can broth of choice (chicken works great), 14 oz

Salt and pepper to taste

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon paprika

 

Preheat oven to 350°F. Grease a 9×13 inch baking dish. Arrange potatoes and onion on bottom of baking dish. Season.  Brown and season pork chops and put on top of potatoes and onion layer. In a medium saucepan, melt butter over medium heat. Add flour and whisk until combined. Add broth and bring to boil. Add salt, pepper, garlic powder, onion powder, and paprika. Cook and stir until thickened. Pour sauce over pork chops. Cover with foil and bake for 45 minutes.

Berry Crisp Spiral Ham

Berry Crisp Spiral Ham

Berry Crisp Spiral Ham

 

1 8-lb. cooked spiral-sliced ham, liquid reserved

1 cup orange juice

1/2 cup seedless raspberry jam

1 cup fresh raspberries

1/2 cup honey

1 jalapeno chile pepper, stemmed, thinly sliced, and seeded, if desired

Raspberries

 

Preheat oven to 325F. Place ham, slices up, on a rack in a shallow roasting pan. Set aside. For berry glaze, in a medium saucepan combine reserved ham liquid, orange juice, jam, berries, honey, and jalapeno. Bring to boiling. Reduce heat. Simmer, uncovered, 15 minutes or until syrupy, stirring occasionally. Brush some of the glaze over ham. Cover ham loosely with foil. Bake 1 hour and 20 minutes or until heated through, brushing occasionally with glaze. Increase oven temperature to 425F. Remove foil from ham. Spoon remaining glaze over top and sides. Bake 10 minutes more or until top of ham is crispy and inner ham is heated through (140F). Remove; let stand 10 minutes before serving. Serve with additional raspberries.

Baked Endives with Ham

Baked Endives with Ham

Baked Endives with Ham

 

4 Belgian endives, halved vertically

Juice of a lemon

Salt and pepper

2 T. unsalted butter

2 T. flour

1 1/2 cups milk, room temperature

4 slices Black Forest ham or cooked ham, up to you, halved

2 ounces grated Gruyère cheese

 

Heat oven to 400 degrees. Remove the outer layers of the endive, trim the bottoms and cut out the cores. Put the endives, cut-side down, in a large skillet. Season with salt and pepper and sprinkle with lemon juice. Add 2 cups of water to the pan, cover and bring to a boil. Simmer for 15 to 20 minutes, until tender. Drain. Melt butter in a saucepan. Whisk in flour and cook, stirring constantly, over low heat for 5 minutes. Slowly whisk in the milk, whisking all the time, in increments. Cook for about 10 minutes, until the sauce is thick and smooth. Season with salt and pepper. Lightly butter a baking dish big enough to hold the endives in a single layer. Wrap each endive in a piece of ham and place, seam down, in the baking dish. Spoon the béchamel over the endives. Sprinkle with the cheese. Bake the endives for 15 to 20 minutes, until the sauce is bubbling and the cheese has browned. Serve hot.

Elizabeth David’s Cotelettes de Porc au Cidre

Elizabeth David’s Cotelettes de Porc au Cidre

Elizabeth David’s Cotelettes de Porc au Cidre

 

2 T. of oil

4 boneless pork chops (about 1 inch thick)

1/2 tsp salt

1 T. of flour

1/4 tsp black pepper

1/2 cup hard cider (you could use regular apple cider, but not apple juice)

1/4 cup water

1 clove of garlic, crushed

1 sprig of fresh rosemary

1 tsp capers

 

Preheat the oven to 325 degrees. Heat the oil in a pan and brown the chops (that you have sprinkled with salt) on each side. Take them out and add the flour to the pan. Stirring with a whisk, let the flour turn golden. When it is smooth, add the cider and the water and cook for 2 to 3 minutes. Put the chops back in the sauce, and add the pepper, the garlic and the rosemary. Cover the pan and put it in the oven for 30 minutes (if your pork is thinner or your oven hotter, you’ll need less time – this is just a guideline). Five minutes before serving, add the capers to the sauce.

Herb Crusted Pork Tenderloin w Cranberry Chutney

Herb Crusted Pork Tenderloin w Cranberry Chutney

Herb Crusted Pork Tenderloin w Cranberry Chutney

 

1 pork tenderloin

1 egg white

½ cup almond flour

1 tsp. dried sage

1 tsp. dried thyme

Salt and pepper

 

3 shallots, coarsely chopped

1 T. avocado oil

1 (12-oz) bag fresh cranberries

1/2 cup coconut sugar

3/4 cup orange juice

1 T. apple cider vinegar

1/2 tsp. salt

1/2 tsp. black pepper

 

Preheat the oven to 400 degrees. Whip an egg white in a bowl until slightly frothy. Place the pork tenderloin in the bowl with the egg white and toss to coat the pork. Dump out the excess egg. In a small bowl combine almond flour, sage, thyme, salt and pepper. Power almond flour mixture over pork and pat it down to coat. Place a large skillet over high heat and add oil. Once pan is hot, add pork and cook for about 2 minutes on each side or until lightly browned. Then transfer pork to a foil lined baking sheet. Bake for 20 minutes, then remove and tent with more foil. Let sit for 10 minutes so juices rest. While the pork is cooking start your chutney. In a medium sized saucepan add shallots and oil and cook for 5 minutes or until shallots are translucent. Then add cranberries, coconut sugar, orange juice and apple cider vinegar to the pan. Cook on medium high until cranberries start to burst and sauce thickens, about 10-15 minutes. Then season to taste and add a T. more coconut sugar if it is too tart for you. Enjoy!

Crispy Ramen with Cabbage and Bacon

Crispy Ramen with Cabbage and Bacon

Crispy Ramen with Cabbage and Bacon

 

1¼ pounds (567 g) green cabbage, cut into 1-inch (2.5 cm) pieces (½ head)

6 scallions, cut into 1-inch (2.5 cm) pieces

1 large carrot (4 oz/113 g), thinly sliced on the bias

4 slices bacon (3 oz/85 g), cut crosswise into 1-inch (2.5 cm) pieces

One 2-inch (5 cm) piece fresh ginger, cut into thin matchsticks

3 T. extra-virgin olive oil

Kosher salt and freshly ground black pepper

3 T. toasted sesame oil

2 T. oyster sauce

2 T. soy sauce

1 T. Worcestershire sauce

20 ounces (567 g) fresh ramen noodles

Furikake (optional), for serving

 

Position two racks in the middle and lower third of the oven and preheat to 425°F (220°C). Bring a large pot of water to a boil. On a half-sheet pan, toss together the cabbage, scallions, carrot, bacon, ginger, and olive oil. Season with salt and pepper and stir to combine. Roast on the middle rack for 15 to 20 minutes, or until the cabbage starts to soften and brown. Meanwhile, in a small bowl, stir together the sesame oil, oyster sauce, soy sauce, and Worcestershire sauce. Set aside. Add the ramen noodles to the boiling water and cook according to the package directions. Drain and rinse under cold water. (This helps keep the noodles separate.) Remove the hot sheet from the oven and add the noodles and sauce. Toss everything to coat well; I find it easiest to use chopsticks or tongs. Spread in an even layer, pushing some of the noodles to the edges (they’ll get very crispy there).  Roast on the lower rack for 25 to 30 minutes, or until the noodles are browned and crispy at the edges. Using a metal spatula, turn and toss the noodles to reveal the crispy pieces. (For even crispier noodles, re-spread in an even layer and roast for 5 minutes more.) Sprinkle with the furikake, if desired, and serve immediately. For vegetarian crispy noodles, replace the bacon with 7 ounces (198 g) fresh shiitake and/or maitake mushrooms, quartered or torn into bite-size pieces, and add an additional 1 T. sesame oil to the sauce.

Pan-Fried Pork Chops with Mashed Potatoes and Green Beans

Pan-Fried Pork Chops with Mashed Potatoes and Green Beans

Pan-Fried Pork Chops with Mashed Potatoes and Green Beans

 

4 T. butter, divided

6 pork rib chops

11⁄4 tsp. salt, divided

11⁄4 tsp. pepper, divided

1⁄4 cup chopped onion

3⁄4 cup chicken broth

1 T. Dijon mustard

1⁄4 cup chopped fresh chives, divided

2 T. chopped fresh parsley, divided

2 lb Yukon gold potatoes, peeled and cubed

1⁄2 cup whole milk

1 lb fresh green beans, trimmed

2 tsp. minced garlic

 

For Pork Chops: Melt 1 T. butter in a large nonstick skillet over medium heat. Season pork chops evenly with 1⁄2 tsp. salt and 1⁄2 tsp. pepper. Add pork chops to skillet; cook 7 minutes per side or until done. Remove pork chops from pan, and keep warm. Add onion to pan; cook 3 minutes or until tender. Add broth. Bring to a boil, and cook 3 minutes or until reduced to about 1⁄2 cup. Stir in mustard, 1 T. chives, 1 T. parsley and 1⁄4 tsp. pepper.  For Potatoes: Place potatoes in a large saucepan; add water to cover. Bring to a boil; simmer 10 minutes or until tender. Drain. Return potatoes to pan. Add milk, 2 T. butter, 3 T. chives, 1 T. parsley, 1⁄2 tsp. salt and 1⁄4 tsp. pepper; mash.  For Green Beans: Melt remaining 1 T. butter in a large skillet over medium-high heat. Add green beans, garlic, 1⁄4 tsp. salt and 1⁄4 tsp. pepper. Sauté 5 to 7 minutes or until tender.

Spiral Ham in the Slow Cooker

Spiral Ham in the Slow Cooker

Spiral Ham in the Slow Cooker

 

When it’s finished, the meat should be tender and almost falling off the bone, and you’ll have a great cooking liquid that can be sopped up with rice, tortillas, potatoes, bread…or egg noodles tossed with a little salt and sour cream. When the maple syrup and brown sugar, each with its own deep, sulfur-y, molasses-y flavor, combine with the cider vinegar and the mustards, they create a tangy liquid to serve with this ham. I like to think of it as a marinade that comes at the end instead of the beginning. Sign me up! I love to serve a bed of braised cabbage here, too.

 

1 (6- to 7-pound) bone-in, hickory-smoked, uncured fully cooked ham

5 medium parsnips, peeled and halved lengthwise

5 medium carrots, peeled and halved lengthwise

1 cup maple syrup

2 cups unsweetened apple juice

½ cup packed dark brown sugar

½ cup smooth Dijon mustard

½ cup grainy Dijon mustard

2 T. apple cider vinegar

Kosher salt (if needed)

 

Pour 3 cups of water into a 7-quart slow cooker. Add the ham, cut-side up, as well as the parsnips and carrots. Pour the maple syrup and apple juice over the ham, and sprinkle the brown sugar over the top. Cook on high, uncovered, for 30 to 45 minutes, then cover the slow cooker and cook on low until the ham is tender, 3 to 4 hours. Hams vary in size and tenderness, so be patient. When it’s tender, the meat should come off the bone with very little resistance. Taste a small piece for tenderness.  Transfer the ham and vegetables to a deep serving platter (reserve the liquid in the pot). Use a pair of kitchen shears or scissors to cut the slices of ham off the bone and let them fall onto the platter. Stir both kinds of mustard and the vinegar into the cooking liquid left in the slow cooker and taste for seasoning—the sauce may or may not need salt. Pour the liquid over the ham and vegetables, and serve.

Sheet Pan Pork Chops with Spicy Brussels Sprouts

Sheet Pan Pork Chops with Spicy Brussels Sprouts

Sheet Pan Pork Chops with Spicy Brussels Sprouts

 

16–18 Brussels sprouts, ends trimmed, quartered (about 12 oz)

2 T. extra-virgin olive oil

2 T. sugar

½ tsp red pepper flakes

½ tsp pumpkin pie spice

Kosher salt, to taste

4 (1½-inch-thick) single-bone pork rib chops (about 2 lb)

Freshly ground black pepper, to taste

2 T. Dijon mustard

1 T. balsamic vinegar

 

Preheat oven to 425°F. Place a heavy-gauge sheet pan on center rack of oven.

In a medium bowl, toss Brussels sprouts, oil, sugar, red pepper flakes, pumpkin pie spice and salt. Season both sides of pork with salt and pepper. Remove sheet pan from oven. Use tongs to arrange pork in a single layer; sprinkle Brussels sprouts around pork (save bowl). Return pan to oven. Reduce heat to 375°F; cook 18–20 minutes or until pork registers 155°F–160°F on a meat thermometer. In same bowl used to mix Brussels sprouts, whisk mustard, vinegar and a splash of water. Drizzle over pork and Brussels sprouts and serve.

Hawaiian Pizza on the Grill

Hawaiian Pizza on the Grill

Hawaiian Pizza on the Grill

 

PAM® Grilling Spray

3/4 cup Manwich® Original Sloppy Joe Sauce (from 15-oz can)

2 plain naan flatbreads (10 inch oval)

1-1/4 cups shredded part-skim mozzarella cheese

5 slices thin-sliced smoked ham, chopped (about 1/2 cup)

1/2 cup chopped fresh pineapple

1/4 cup finely chopped green bell pepper

 

Spray cold grate of gas grill with grilling spray. Preheat grill for medium heat. Spread Sloppy Joe sauce on flatbreads; sprinkle evenly with cheese, ham, pineapple and bell pepper. Grill 5 to 7 minutes or until crust is crisp and cheese is melted. Tips: Grill pizzas on piece of aluminum foil, sprayed with grilling spray, to prevent excessive browning.  If oval shaped flatbreads are not available, substitute four 6-inch pitas

Tangy Sweet Pork Chops

Tangy Sweet Pork Chops

Tangy Sweet Pork Chops

 

1 T. canola oil

6 boneless pork chops, 1/2-inch thick (6 chops = 1-1/2 lbs)

1/4 tsp. ground black pepper

1/2 cup sliced yellow onion

1 can (15.5 oz each) Manwich {Thick & Chunky} Sloppy Joe Sauce

1/3 cup apricot preserves

3 cups hot cooked long-grain white rice

 

Heat oil in large skillet over medium-high heat. Meanwhile, sprinkle pork with pepper. Cook meat 2 to 3 minutes on each side or until lightly browned. Remove from skillet; set aside.  Add onion; cook 2 minutes or until softened. Add Sloppy Joe sauce and apricot preserves; stir to combine. Return meat to skillet. Simmer 5 minutes or until pork is slightly pink in centers (160°F). Serve pork and sauce with rice.

Hurricane Pork Loin

Hurricane Pork Loin

Hurricane Pork Loin

 

1 small pork loin

3-4 strips of good bacon

12 -14 fresh sage leaves

salt, pepper

4 tablespoons white balsamic vinegar

Olive oil

 

1/2 cup white wine

2 tablespoons sour cream

 

Season the pork loin with salt and pepper. Heat the oil in a pan where the pork will fit, stretched out. When the oil is rippling sear the loin on each side, about a minute, each. Turn off the heat and turn on the oven to 450’F/220’C. Remove the loin to a board or large plate. Arrange a row of sage leaves on its top side and flip carefully. Arrange more sage leaves on the other side. Now wrap the bacon slices around the loin, trapping the sage leaves between bacon and meat. It will take some coaxing as the leaves on the bottom tend to drop off until trapped. If you have leftover leaves, press them on top of the bacon, on the outside.  Once wrapped, return the loin to the pan, pour the balsamic vinegar over it, and pop it into the hot oven for about 12 minutes, or until the bacon looks cooked and the pork is slightly resistant to a firm finger-poke. Remove and allow the loin to rest for at least five minutes. Put the hot pan on the stovetop again over high heat, and add the wine to deglaze the sticky pan juices, stirring briskly. Lower the heat and add the cream, stirring well.  Care the loin into medium slices and coat with the pan gravy.

Ham & Cheese Quiche

Ham & Cheese Quiche

Ham & Cheese Quiche

 

1 store-bought pie shell in foil pie tin

⅓ pound smoked ham diced

2 medium leeks dark green stalks removed and finely diced

1 ¾ cup coarsely grated Emmentaler cheese or Jarlsberg or Gruyere depending on availability

1 cup coarsely grated Parmigiano-Reggiano cheese or regular parmesan cheese if preferred

1 cup heavy cream

3 large eggs

1 small handful fresh chives chopped

2 tablespoons extra virgin olive oil

Salt to taste

 

Bake the pie crust 2-3 minutes less than recommended on pie crust packaging (usually 10-15 minutes). Set aside. Preheat oven to 350℉. In a small pot, add olive oil and leeks. Sauté leeks just until softened, about 2-3 minutes, over medium heat. Use a slotted spoon to remove leeks from pot and place an even layer of leeks on pie crust. Add diced ham on top of leeks in an even layer. Mix grated cheeses together and spread evenly over ham. Whisk together heavy cream, eggs, and salt. Drizzle your egg/cream mixture VERY slowly, in a spiral motion, throughout your quiche. If you pour too quickly, the mixture won’t have time to absorb into the quiche and it will spill over! Use as much of the mixture as possible, until the pie crust is full without spilling over. There may be a bit leftover depending on the exact size of the crust. Sprinkle a generous amount of chives on top of quiche. Bake ham and cheese quiche, uncovered, at 350℉ for 30 minutes. Then loosely cover your quiche with foil and bake for an additional 45 minutes, or until quiche is deep golden brown and egg mixture is set. The total baking time is 1 hour and 15 minutes. Let quiche rest for 10 minutes before slicing!

Crispy Pork Belly Tacos

Crispy Pork Belly Tacos

Crispy Pork Belly Tacos

 

One 2-pound piece of meaty pork belly

1 cup extra-virgin olive oil

1 cup melted lard or shortening

3 garlic cloves, crushed

1 white onion, coarsely chopped

2 morita chiles or dried chipotle chiles

2 teaspoons kosher salt

 

1/2 pound cherry tomatoes, finely chopped

4 ounces tomatillos—husked, rinsed and finely chopped (about 3/4 cup)

1/2 small red onion, finely chopped

1 chile de árbol, crumbled

1/4 cup Mexican beer

1/4 cup fresh lime juice

Kosher salt

 

1 tablespoon canola oil

Twelve 5-inch Corn Tortillas or fresh corn tortillas, warm

Lime wedges, for serving

 

Preheat the oven to 250°. In a large ovenproof saucepan, combine all of the ingredients and bring to a simmer over moderate heat. Cover, transfer to the oven and braise the pork until very tender, about 3 hours. Transfer the pork to a plate to cool slightly; discard the braising liquid. In a bowl, combine all of the ingredients except the salt. Season with salt and mix well. In a large cast-iron skillet, heat the canola oil. Add the pork belly, skin side down, and weigh it down with another heavy skillet. Cook over moderately low heat until golden and crisp, about 10 minutes. Transfer the pork, skin side up, to a cutting board and let cool slightly. Slice across the grain 1/4 inch thick, then halve the slices crosswise. Top each tortilla with a few pieces of pork belly and a little pico de gallo and serve warm.

Panko Crusted Thin Cut Pork Chops with Gratineed Mustard Creamed Onions

Panko Crusted Thin Cut Pork Chops with Gratineed Mustard Creamed Onions

Panko Crusted Thin Cut Pork Chops with Gratineed Mustard Creamed Onions

 

6 to 8 thin cut pork chops, bone

2 eggs

1/4 cup buttermilk

1 tablespoon garlic powder

1 teaspoon salt

Coarse ground black pepper

1 tablespoon Herbs de Provence

1 tablespoon Dijon mustard

1 cup Panko crumbs or more if required

Vegetable oil

Gratineed Mustard Creamed Onions

Beat eggs with buttermilk, garlic powder, salt, pepper, Herbs de Province, and mustard until well combined. Place pork chops into a zip bag and pour in the egg wash. Allow to sit in refrigerator for a minimum half hour before continuing. Remove chops from zip bag leaving as much liquid on them as possible. Coat chops on both sides with panko crumbs, patting down so crumbs adhere. Place on a wire rack over a sheet pan and allow to sit for 15 minutes to set coating before continuing. Place enough oil into a heavy skillet to just cover the bottom and heat over medium high until shimmering. Fry pork chops on both sides for 2 minutes a side until golden brown. Remove to a paper towel to drain. Serves 4.

Gnocchi with Bacon Cream Sauce

Gnocchi with Bacon Cream Sauce

Gnocchi with Bacon Cream Sauce

 

1 lb gnocchi

Water enough to fill a large pot ¾ full

4 strips smoked bacon chopped

2 cloves garlic pressed or minced

2 egg yolks beaten well

¼ cup 59 mL milk or cream

¼ cup 20 g freshly grated parmesan cheese

¼ cup 59 mL chicken broth

½ tablespoon cornstarch

Kosher Salt and freshly cracked pepper to taste

Chopped parsley and more parmesan to garnish

 

Bring a large pot of salted water to a boil. While bringing the water to a boil, in a medium mixing bowl, mix together egg yolks, milk, and parmesan cheese with a fork or whisk. Set aside. In a large high sided sauté pan or large skillet over medium high heat, cook chopped bacon to desired crispness. At this point, you could remove or keep the rendered bacon fat, it’s entirely up to you. Once done, turn heat to low and add garlic. Stir well, making sure garlic doesn’t burn. Add gnocchi to the water and cook for 2-3 minutes, or as package describes. Drain gnocchi, then add to the pan. Add the egg mixture to the skillet (heat still on low, or turned off) and mix well. In a small bowl, whisk the chicken stock into the cornstarch, then add to the sauce to thicken. Taste and season with salt and pepper as needed. Serve immediately with parsley and parmesan as garnish.

Corn Dog Nuggets

Corn Dog Nuggets

Corn Dog Nuggets

 

6 hot dogs use your favorite brand

1 cup Bisquick

¼ cup yellow corn meal

1 egg

½ cup milk

2 teaspoons dry ground mustard

¼ teaspoon paprika regular or smoked paprika, either are delicious

⅛ teaspoon cayenne pepper

1, 17.3 ounce package frozen puff pastry sheets

2 sprigs fresh rosemary diced into very small sections, stems removed

 

Remove one puff pastry from the box (save the other one for the next time you make this) and defrost the pastry, it takes about 40 minutes. Dice hot dogs into small bite-sized portions. You’ll end up using about 8 sections of hot dog in each mini-baking cup. Preheat oven to 400° for a 24-cup mini-muffin baking pan. Spray the muffin cups lightly with Pam or wipe inside each cup with a very small amount of shortening. In a small bowl, combine Bisquick, cornmeal, egg, milk and seasonings. Whisk to combine, then allow to set for a few minutes to thicken while you prepare the puff pastry for the baking sheet. Once pastry is thawed, cut dough into 2 inch squares and press one square into each mini muffin cup – you’ll have just enough dough for a 24 mini-cup baking pan. Place ½ teaspoon of the Bisquick/cornmeal mixture on top of the pastry dough in each mini-baking cup. Then place 6-8 small wedges of diced hot dog on top of the cornmeal mixture, pressing firmly to fit. On top of each cup filled with hot dog pieces, dollop a small amount of additional Bisquick/cornmeal batter (about ¼ teaspoon for each muffin cup). Place the mini-muffin pan in the oven and bake for 12-14 minutes. Once the top of each muffin cup is golden brown and firm, remove from the oven and immediately sprinkle the entire baking pan with about 2 tablespoons of finely diced fresh rosemary. The heat from the piping hot baking pan will help infuse the rosemary flavor, without making it overwhelming. Allow the rosemary to sit for a minute or two. Remove corn dog nuggets from the pan and serve immediately with mustard, relish and ketchup for dipping. Notes: This recipe works best with a mini-muffin pan as opposed to a standard-sized muffin pan. The key is to make these bite-sized and a mini-muffin pan is the perfect size for your corn dog nugget appetizer.

Sheet Pan Garlicky Pork Chops with Cauliflower & Pomegranate

Sheet Pan Garlicky Pork Chops with Cauliflower & Pomegranate

Sheet Pan Garlicky Pork Chops with Cauliflower & Pomegranate

 

1/2 T. dark brown sugar

1 tsp. kosher salt, plus more as needed

2 tsp. cumin seeds, divided

1/2 tsp. ground cumin

1/2 tsp. freshly ground black pepper, plus more as needed

1/4 tsp. crushed red pepper flakes, or to taste

2 garlic cloves, finely grated or minced

2 bone-in pork chops, about 1 1/2 inches thick (1 3/4 pounds total)

1 large head cauliflower (about 2 pounds), trimmed and cut into bite-size florets

2 T. extra-virgin olive oil

Fresh cilantro, mint, or parsley leaves and tender stems, torn, for serving

2 T. pomegranate seeds, for serving

Lemon wedges, for serving

 

Heat the oven to 4509F. In a small bowl, mix together the brown sugar, salt, 1 tsp. of the cumin seeds, the ground cumin, black pepper, red pepper flakes, and garlic until it resembles wet sand. Smear the mixture all over the pork and let sit at room temperature while the cauliflower roasts, or in the refrigerator for up to 24 hours. On a rimmed sheet pan, toss the cauliflower with the oil and a large pinch each of salt and black pepper. Spread the mixture out into one layer and roast for 15 minutes. Sprinkle the remaining 1 tsp. cumin seeds over the cauliflower and give the florets a stir. Add the pork to the same pan, nestling the chops in with the florets. Roast for 10 minutes. Flip the chops over and give the florets another stir. Continue roasting until the pork is cooked through and the cauliflower is browned and tender, 5 to 10 minutes longer. Transfer the pork to a cutting board and slice the meat off the bones. Serve the pork and cauliflower sprinkled with the herbs and pomegranate seeds, with the lemon wedges on the side for squeezing.

Crispy Ham & Bean Salad

Crispy Ham & Bean Salad

Crispy Ham & Bean Salad

1 C. shaved ham, cut into 1-inch strips

1/3 C. olive oil

2 C. cooked beans, cooled

1 T. each of chopped fresh herbs: dill, tarragon, parsley, and cilantro

1/2 red onion, julienned

1/2 C. croutons (see recipe at right)

11/2 tsp. kosher salt

3/4 tsp. black pepper

Pinch of ground cloves

4 soft-cooked eggs (see page 19), halved lengthwise

 

Place a skillet over medium-high heat; add olive oil and heat until it shimmers. Working in batches, fry shaved ham until crispy. Drain on paper towel. Stir ground cloves into oil and keep warm. In a large serving bowl, combine beans, herbs, red onion, croutons, salt, and pepper. Arrange crispy ham and eggs on top; spoon warm, spiced olive oil over all.

Apple-Glazed Holiday Ham

Apple-Glazed Holiday Ham

Apple-Glazed Holiday Ham

 

1 spiral-sliced fully cooked bone-in ham (7 to 9 lbs.)

½ C. packed brown sugar

½ C. unsweetened applesauce

½ C. unsweetened apple juice

¼ C. maple syrup

¼ C. molasses

1 T. Dijon mustard

Dash ground ginger

Dash ground cinnamon

 

Place the ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours. In a small saucepan, combine the remaining ingredients. Cook and stir over medium heat until heated through. Brush the ham with some glaze; bake for 30-60 minutes longer or until a thermometer reads 140°, brushing occasionally with the remaining glaze.

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

 

2 large eggs

3 large egg yolks

1/2 C. grated Parmesan cheese

1/2 C. grated pecorino Romano cheese, plus more for serving

1 T. freshly ground black pepper, plus more for serving

1 1/2 tsp. kosher salt, divided, plus more as needed

1 T. extra-virgin olive oil

6 ounces bacon, diced

1 medium onion, diced

12 ounces spaghetti

8 ounces (about 8 cups) baby spinach, chopped

1 C. torn fresh basil leaves

1 C. torn fresh parsley leaves and tender stems

 

In a medium bowl, whisk together the eggs, egg yolks, Parmesan, pecorino, pepper, and a pinch of salt. Set aside. In a large sauté pan, heat the oil over medium heat. Add the bacon and cook, stirring occasionally, until the fat renders and the edges crisp, 8 to 10 minutes. Add the onion to the pan and raise the heat to medium-high. Cook, stirring occasionally, until the onion is golden brown and soft, 5 to 7 minutes. If the spaghetti won’t lie flat in the skillet, break it in half. Add it to the pan along with 41 2 3 4 5/4 C. of water and 1 tsp. of the salt. Cook, uncovered, stirring and tossing the pasta frequently, until it is cooked through but still al dente, 12 to 14 minutes. If the skillet dries out before the pasta is cooked through, add a little water. The pan should stay moist; having a bit of extra pasta water in the pan will make for a creamier, silkier carbonara sauce. Remove the pan from the heat and stir in the egg-cheese mixture, tossing well. Add the spinach, in batches as it begins to wilt, the basil, parsley, and remaining ¥2 tsp. salt and energetically toss until everything is well incorporated. Cover the pan for 2 minutes to allow the spinach to fully cook. Uncover and toss again.  Serve immediately, sprinkled with pecorino and pepper.

Texas Toast Stuffed Pork Chops

Texas Toast Stuffed Pork Chops

Texas Toast Stuffed Pork Chops

 

2 pieces Texas Toast

Salt and black pepper

3 T. olive oil, divided

4 sun-dried tomatoes packed in oil, chopped

1/4 C. grated parmesan cheese

4 boneless pork chops, 1 to 1 ¼” thick

1/2 C. chopped onions

1 tsp. Italian seasoning

1 T. chopped parsley

1/2 C. chicken stock

 

Bake toast according to package directions. Cool. Cut each toast into 1″ pieces. Lower oven temperature to 350° F. Cut a pocket into meaty side of each chop. Place chops on a tray and season with salt and pepper. Place onions and 1 T. oil in a medium microwave proof bowl, cover and microwave 1 minute or until onions are tender. Add a pinch each salt and pepper, the pieces of toast and remaining ingredients and mix to incorporate. Divide stuffing and fill cavity of each pork chop. Thread one or two toothpicks along cut side of chops to seal in stuffing. Heat 2 T. oil in a large ovenproof skillet over medium-to-high heat. Add chops and brown each side. Transfer skillet to preheated oven and bake for 20 to 30 minutes or until chops are thoroughly cooked and reach 160° F. Remove toothpicks and serve.

Sauteed Tatsoi with Pork Belly

Sauteed Tatsoi with Pork Belly

Sauteed Tatsoi with Pork Belly

 

2 T. tamari soy sauce

1/4 tsp. rice vinegar

2 tsp. brown sugar

2 tsp. pure lime juice

2 tsp. ginger, minced

1/4 tsp. ground red chile

1 pound uncured pork belly, cubed

1 T. sesame oil, divided

2 small bunches of tatsoi

1–2 tsp. hulled sesame seeds, toasted

 

In a small bowl, whisk together soy sauce, vinegar, sugar, lime juice, ginger, and chile. In a large skillet over medium-high heat, add 2 tsp. sesame oil. Add pork belly; salt to taste; and cook until golden brown. Remove from skillet and set aside. Add remaining sesame oil and tatsoi to skillet; once wilted, add sauce. Reduce heat to medium-low, and cook until sauce slightly thickens. Divide greens on plates. Top with pork belly. Drizzle with remaining sauce from pan, and sprinkle with sesame seeds. Serve immediately.

Suon Ram Man (Caramelized Pork Ribs)

Suon Ram Man (Caramelized Pork Ribs)

Suon Ram Man (Caramelized Pork Ribs)

 

2 pounds baby-back or pork spare ribs, cut into small 1- to 1 1/2 inch cubes

1 T. minced garlic

1 T. kosher salt

1 tsp. ground black pepper

4 T. sugar

3 T. fish sauce

1/2 C. coconut juice

Black pepper, chopped green onions and chopped cilantro, for garnish

 

Bring a small pot of water to a boil and boil the ribs for 2 or 3 minutes to remove impurities. Place the ribs into a colander, rinse thoroughly and drain. Season the ribs with the garlic, shallots, salt and ground pepper then set aside to marinate for 30 minutes. Heat a nonstick wok over medium heat, then add the sugar to evenly coat the bottom of wok. Wait patiently as the sugar melts and turns into a caramel color. Add the fish sauce and ribs to the wok and stir until the sugar coats all of the ribs evenly—about 5 minutes. Add the coconut juice and cover. Let the ribs simmer, covered, over medium-low heat for 20 minutes while occasionally stirring. Remove the lid and continue to stir for an additional 15 to 20 minutes over medium heat, or until the liquid reduces by half. Adjust with additional sugar or fish sauce, as needed. Remove from the heat, pour into a serving dish and garnish with the green onions, cilantro and a pinch of ground pepper. Serve with steamed jasmine rice.

Ham Salad

Ham Salad

Ham Salad

 

1 pound ham, cubed

1 C. yellow onion, diced

1/2 C. sweet pickle relish

1/4 C. spicy brown mustard

1 C. mayonnaise

3 hardboiled eggs, chopped

2 tsp. pepper

2 tsp. hot sauce

2 tsp. fish sauce

 

Add ham to a food processor and pulse quickly to breakdown. Transfer to large mixing bowl. Add remaining ingredients and gently fold together until evenly mixed.

Sheet Pan Pork Chops with Asparagus and Fennel

Sheet Pan Pork Chops with Asparagus and Fennel

Sheet Pan Pork Chops with Asparagus and Fennel

 

2 bulbs fennel, bulbs trimmed and cut into 1-inch wedges, plus a few fronds for serving

1 lemon

3 T. extra-virgin olive oil, divided

Salt and freshly ground black pepper

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

1 bunch asparagus, trimmed

About 1 ounce Parmesan cheese

 

Place a sheet pan on the middle rack of the oven. Set the other oven rack in the position closest to the broiler. Heat the oven to 450 degrees. While the oven is heating, place the fennel wedges in a medium bowl. Zest the lemon over the fennel. Add 1 T. oil and season with salt and pepper. Toss to coat. Season the pork chops with salt and pepper. Use 1 T. olive oil to lightly coat the sides of the chops. When the oven is hot, carefully remove the sheet pan and add the fennel. Spread in an even layer. (Reserve the bowl.) Nestle the pork chops in the fennel. Bake on the middle rack for 15 minutes. Meanwhile, in the reserved bowl, toss the asparagus with the final T. olive oil and season with salt and pepper. When the 15-minute timer is up, remove the sheet pan and switch the oven to broil. Spread the asparagus over the fennel. Return to the oven on the top rack and cook until the vegetables are lightly charred and the pork is browned and registers 145 degrees with an instant-read thermometer, about 5 minutes. Cut the lemon in half and squeeze the juice over the pork and vegetables. Use a vegetable peeler to shave Parmesan cheese over the pork and vegetables, garnish with the fennel fronds, and serve.

Miso Butter Noodles

Miso Butter Noodles

Miso Butter Noodles

 

4 oz dry spaghetti

1 T. miso

1/2 tsp mirin

1 tsp soy sauce

1 clove garlic, chopped or grated

4 T. pasta water

2 tsp cooking oil

4 oz ground chicken, pork, turkey, beef or crumbled extra firm tofu

4 to 5 green cabbage leaves, cut into bite size

pinch of salt

1 T. butter

 

Cook spaghetti in salted boiling water by following the directions of the package you are using. Meanwhile, mix miso, mirin, soy sauce, garlic, and pasta water in a mixing bowl and set aside. Heat a large skillet over high heat, add cooking oil; add ground meat, cabbage and pinch of salt. Cook until pork is fully cooked and cabbages are soften, about 3 to 4 minutes. Add the sauce mixture. Mix everything real quick then add the spaghetti and butter. Toss everything together. Transfer to a serving plate and serve immediately. Enjoy!

Ground Pork Egg Roll in a Bowl

Ground Pork Egg Roll in a Bowl

Ground Pork Egg Roll in a Bowl

 

2 tsp. extra-virgin olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 lb. lean ground turkey or pork

1 ½ T. sesame oil

1 ½ tsp. ground ginger

1 tsp. crushed red pepper flakes

½ tsp. kosher salt

½ tsp. black pepper

1 T. brown sugar

½ cup low-sodium chicken broth

8 cups shredded cabbage

1 ½ cups shredded carrots

2 T. low-sodium soy sauce

 

Heat oil in a large, deep skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds, until fragrant. Add the ground turkey and cook, breaking it up with a spoon, until cooked through, about 7-8 minutes. Add the sesame oil, ground ginger, red pepper flakes, salt, pepper and brown sugar and stir well to combine. Add the chicken broth and the cabbage and stir well. Bring to a simmer and let cook until the cabbage is slightly wilted. Add the carrots and cook for another 2-3 minutes, until softened. Stir in the soy sauce, taste and adjust seasonings, and serve immediately.

Aged Cheddar, Smoked Ham, and Apple Galette

Aged Cheddar, Smoked Ham, and Apple Galette

Aged Cheddar, Smoked Ham, and Apple Galette

1 T. salted butter

2 T. all-purpose flour

¾ cups milk

2 T. grainy mustard

2 cups grated aged cheddar cheese

1 cup (1-inch) cubed smoked ham

2–3 large baking apples, cored, cut into ¼-inch slices (peel left on)

1 tsp. grated lemon zest

Flaked sea salt and cracked black pepper

1½ cups all-purpose flour

2 T. thyme leaves

½ tsp. fine sea salt

½ cup cold unsalted butter, cut into 1-inch cubes

5–6 T. cold water

1 large egg

1 T. milk

 

To make the pastry, place the flour, thyme, and salt in a food processor. Pulse once to combine. Add all the butter and pulse a few more times until the mixture is crumbly and the butter is cut down into pea-sized pieces. Add the cold water, 1 Tbsp at a time, pulsing in between to bring the dough together. Dump the dough out onto a piece of plastic wrap and form it into a disc. Wrap it tightly and refrigerate for at least 30 minutes. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. To make the filling, first melt the butter in a saucepan over medium heat and add the flour. Stir to combine and cook until the flour begins to brown and has a slightly nutty aroma. While whisking constantly, add the milk and continue to stir until the roux thickens. Remove from the heat and add the grainy mustard. Set aside.  In a large bowl, place the cheese, ham, apple slices, lemon zest, and a pinch of salt and pepper. Toss lightly just to combine. Place the dough on a well-floured work surface and roll it into a 12-inch circle. Transfer the dough to the prepared baking sheet. Spread the mustard roux over the middle of the pastry, leaving a 2-inch-wide border along the perimeter. Top with the cheese, ham, and apple mixture. Fold the bare edges of the dough in towards the centre to form a rustic crust. Make an egg wash by beating the egg with the milk. Brush the crust with the egg wash and bake the galette for 25–30 minutes, or until the crust is golden brown and the filling is bubbling. Remove the galette from the oven and allow to cool in the pan for 5–10 minutes before serving

Bacon Yakisoba (Fried Noodles)

Bacon Yakisoba (Fried Noodles)

Bacon Yakisoba (Fried Noodles)

 

3-4 slices bacon, cut into bite-size pieces

1/4 cabbage, sliced thinly

1 tablespoon vegetable oil

1/4 cup water

1 fresh Yakisoba packet (comes with noodles and seasoning powder)

Kewpie mayonnaise, aonori (seaweed flakes), or pickled ginger, for garnish

 

Cook bacon in large skillet over medium-high heat until almost crispy. Set aside. Drain all but 1 tablespoon bacon fat. (For non-bacon option, start with 1 tablespoon vegetable oil.)  Add cabbage to bacon fat and cook until soft. Set aside.   In same pan, heat oil and water. Add noodles and pan fry 2-3 minutes, until soft. Add bacon and cabbage. Sprinkle in seasoning powder and combine until even.   Divide among 3 plates. Garnish with a few lines of Kewpie mayonnaise, a handful of aonori, and a pinch of pickled ginger.

Saffron and Speck Gnocchetti

Saffron and Speck Gnocchetti

Saffron and Speck Gnocchetti

 

350 gr. gnocchetti sardi (or any other short pasta)

180 gr. sliced speck ½ thick

1 sachet of saffron

3 tablespoon virgin olive oil

4 tablespoon Parmesan cheese

salt

a sprinkle of pepper

 

Cook the pasta in 3 liters of boiling salted water according to the packet instruction. Meanwhile, cut the speck into 2 cm strips. Warm the olive oil into a frying pan and add the speck, let it to fry over a low-medium heat for 1 minute. Pour a scoop of cooking water into a little bowl and melt the saffron, then stir into the frying pan with the speck. Cook gently for 5 minutes stirring with a wooden spoon. Drain the pasta, tip into the cooking pan again. Add the sauce and put over a medium heat. Sprinkle over the pepper. Sauté for 30 seconds and stir with the wooden spoon. Finish with a sprinkle of Parmesan cheese.

Triple Batch Sam’s Meatballs

Triple Batch Sam’s Meatballs

Triple Batch Sam’s Meatballs

 

1 ½ pounds ground beef

1 ½ pounds ground pork

1 ½ pounds ground veal

1 1/2 cup ricotta

1 cup shredded Parmesan

1 1/2 cup panko bread crumbs

6 large garlic cloves, minced

3 tsp. kosher salt

3 tsp. freshly ground black pepper

1 1/2 tsp. red pepper flakes

3 large egg

 

Makes 36 Meatballs. Preheat the oven to 400°F. Put everything into a large bowl and mix well—with your hands please, not a spoon. Roll into balls and place on a parchment-lined baking sheet. Bake for about 15 minutes, or until cooked all the way through.

Chicken Noodle Wonton Soup

Chicken Noodle Wonton Soup

Chicken Noodle Wonton Soup

 

2 T. oil

1/2 small onion, sliced

2 medium carrots, cut diagonally into thin slices

1 celery stalk, cut diagonally into thin slices

One 1-inch piece fresh ginger, thinly sliced

3 garlic cloves, crushed and roughly chopped

6 cups chicken stock

6 green onions, white and light green parts, cut into 1-inch pieces

8 frozen chicken or pork pot stickers

4 baby bok choy, root end cut off so leaves can separate, then sliced lengthwise

One 3-ounce package instant ramen noodles, seasoning pack removed

8 shiitake mushrooms, stemmed and thinly sliced

8 ounces leftover Chicken

1 T. soy sauce

1 tsp. sesame chili oil (or just sesame oil)

 

Heat the oil in a medium pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Add the ginger and garlic and cook, stirring, until fragrant, about a minute. Add the stock and green onions and bring to a simmer. Cook for 5 minutes. Put in the pot stickers and cook for 5 minutes, then add the bok choy, noodles, shiitakes, and chicken. Cook until the noodles are softened, about 5 minutes, then stir in the soy sauce and sesame chib oil. Serve.