Pork – Page 5 – Kristen's Recipes

Sheet Pan Suppers: Spicy Pork with Parsnips and Sweet Potatoes

July 2, 2016 Kristen

1 large sweet potato, peeled, halved, and sliced 1/2 inch thick
3 large parsnips, peeled, halved, and cut into 2-inch pieces
1 tablespoon finely grated peeled fresh ginger
3 tablespoons olive oil, plus more for serving
2 tablespoons light-brown sugar
1/4 teaspoon cayenne pepper
1 pork tenderloin (about 12 ounces), excess fat and silver skin removed
Coarse salt
1 bunch watercress, trimmed
Lime wedges, for serving

Preheat oven to 475 degrees. On a rimmed baking sheet, toss sweet potato, parsnips, and ginger with oil and spread in an even layer. Mix together brown sugar and cayenne and rub all over pork; add to sheet. Season pork and vegetables with salt and roast until an instant-read thermometer inserted in center of pork reads 145 degrees, 20 to 22 minutes. Let pork rest 10 minutes before serving. Toss vegetables with watercress, drizzle with olive oil, and season. Thinly slice pork and serve with any accumulated juices from sheet, the salad, and lime wedges.

Sheet Pan Suppers: Roasted Sausage with Mushrooms, Squash and Polenta

June 18, 2016 Kristen

2 cups (about 6 1/2 oz.) sliced cremini mushrooms
2 cups peeled, cubed butternut squash
2 cups (about 12 oz.) precooked polenta, cut into 1-inch cubes
3 tablespoons olive oil
Salt and pepper
1 pound (about 6 links) mild Italian pork sausage
1 teaspoon chopped fresh rosemary

Heat the oven to 425 degrees with a rack in the center position. Toss together the first four ingredients on a rimmed baking sheet and season with salt and pepper. Spread the mixture evenly. Use a fork to prick each sausage a few times, then tuck them among the other ingredients. Sprinkle on the rosemary. Bake until the sausages are cooked and nicely browned, stirring halfway through, about 30 minutes.

Sheet Pan Suppers: Chicken Sausage, Kalette, and Red Onions

June 13, 2016 Kristen

6oz. Kalettes
1 small Red Onion, cut into wedges
3 T. EVOO
1 Â½ T. Red Wine Vinegar
Â½ tsp. Salt
4 sprigs Fresh Rosemary
3 Chicken Sausage Links (fully cooked, 9 ounces total), sliced into Â½â€ pieces on the diagonal

Preheat oven to 350. Place kalettes and onions on a large rimmed baking sheet. Stir together oil and vinegar and drizzle over onions and kalettes. Stir to coat and rub mixture into vegetables with your hands. Tuck rosemary under vegetables. Roast 10 minutes; remove pan from onion. Top with chicken sausages, stir to distribute evenly and flip vegetables over. Continue baking an additional 15 minutes, or until everything is lightly browned. Discard rosemary sprigs and serve.

Sheet Pan Suppers: Pork “Saltimbocca”

June 11, 2016 Kristen

2 Onions, cut into ½ inch slices
3 T. Olive Oil, divided
Salt & Pepper
1 ½ lb. Baby Yukon Gold Potatoes, cut in half
½ C. fresh Sage leaves, chopped
2 lb. Pork Roast, cut into 4 pieces
8 thick slices prosciutto

Preheat oven to 450. Line a large rimmed baking sheet with foil. Place onions on sheet and drizzle with 1 T. oil and season with salt and pepper. Toss gently to coat. Combine remaining oil, potatoes and sage in a bowl; season with salt and pepper and toss to coat. Add potatoes to baking sheet. Roast until potatoes are beginning to brown around the edges, about 20 minutes. Stir onions and potatoes carefully with tongs and make room for pork. Season pork with salt and pepper and arrange 2 slices of prosciutto on top of each piece. Place on baking sheet and return to oven until pork reaches internal temperature of 135, about 10-15 minutes. Turn on broiler and broil 2-3 minutes to crisp up prosciutto. Let rest for 5-10 minutes and serve.

Sheet Pan Suppers: Pork Saltimbocca with Onions and Potatoes

May 25, 2016 Kristen

4 1â€ thick slices pork loin, 6-8 ounces each
1 Â½ C, Dry Wine White
2 Onions, cut into Â½ inch thick slices
3 T. EVOO, divided
Salt & Pepper
1 lb. Small Yukon Gold Potatoes, cut into Â½ inch thick rounds
Â½ C. chopped Fresh Sage Leaves
8 thin slices Prosciutto

Preheat oven to 450. Line large rimmed baking sheet with parchment or foil. Pierce pork slices all over with tip of paring knife. Place in a dish just large enough to hold pork in a single layer. Pour wine over the top and allow to marinate at room temperature while preparing other ingredients. Place onions in a bowl, drizzle with 1 T oil and season with salt and pepper. Toss gently to coat. Add potatoes to baking sheet. Roast until potatoes are beginning to brown around the edges, about 20 minutes. Stir onions and potatoes carefully with tongs and make room for pork. Pat pork dry, season, and top each piece with 2 slices prosciutto. Add pork to baking sheet and cook until pork reaches 135, about 10 minutes. Allow to rest for 5-10 minutes before serving.

Sheet Pan Suppers: Keilbasa & Pierogies

May 19, 2016 Kristen

2, 14 ounce packages Kielbasa (I like Hillshire Farms brand because it’s readily available.)
2 medium onions, peeled, halved, and cut into Â½-inch thick strips
12 baby bell peppers, stemmed, seeded and halved (or 2 large bell peppers, stemmed, seeded and cut into Â½-inch thick strips)
1 tablespoon olive oil
Â½ teaspoon plus 1 teaspoon kosher salt, divided
Â½ teaspoon freshly ground black pepper
24 frozen pierogies
2 tablespoons canola or peanut oil
1 tablespoon chili powder
2 teaspoons Tabasco or preferred hot sauce
Â½ teaspoon granulated garlic or garlic powder
Â½ teaspoon granulated onion or onion powder
Optional for serving:
any robust mustard like grainy Dijon, smooth Dijon, spicy brown, etc…

Preheat oven to 400Â°F. Cut the kielbasa into 4-6 inch lengths and arrange around the outside of the sheet pan. Toss the onions and bell peppers with the olive oil, Â½ teaspoon of kosher salt, and black pepper in a large mixing bowl then use your hands or tongs to move it to the pan, depositing it between the lengths of kielbasa. In the same large mixing bowl you used for the peppers and onions, toss the pierogies with the remaining ingredients to coat, then arrange those in the center of the sheet pan. The goal is to get as many pierogies touching the surface of the pan as possible. Try not to have multiple layers of pierogies. Place the pan in the oven. After 15 minutes, try to remember to flip the pierogies over, having any that weren’t touching the pan do so now. If you forget, it’s not a disaster, but they’ll be better if you remember. Bake an additional 15 minutes, for a total of 30 minutes or until the pierogies are puffy and beginning to show signs of golden brown around the edges, the sausages are plump, and the onions are crisp tender. Serve immediately with a nice salad.

Sheet Pan Supper: Teriyaki Pork and Vegetables

May 6, 2016 Kristen

6 boneless pork chops
6 tablespoons teriyaki sauce
18 asparagus spears, trimmed
12 green onions, trimmed
3 heads bok choy, halved
3 green bell peppers, each cut into 6 slices
Olive oil, for drizzling
2 tablespoons fresh cilantro leaves

Preheat the oven to 375 degrees F. Put the pork chops on a baking sheet, pour over the teriyaki sauce and toss to coat. Bake the chops until browned and cooked through, about 15 minutes. Transfer them to a plate and keep warm. Add the asparagus, green onions, bok choy and pepper slices to the baking sheet and drizzle with olive oil. Place the pork chops on top of the vegetables and bake until the vegetables are just beginning to brown, about 10 minutes.
Garnish with cilantro leaves and serve.

Sheet Pan Supper: Sausage, Root Vegetables and Brussels

May 5, 2016 Kristen

1 pound trimmed whole Brussels sprouts
3 parsnips, cut into 1/4-inch slices
3 sweet potatoes, cut into wedges
2 red onions, cut into quarters
3 tablespoons olive oil
1/2 teaspoon dried sage
Sprinkle of kosher salt
Sprinkle of freshly ground black pepper
12 Italian sausages

Preheat the oven to 375 degrees F. Add the Brussels sprouts, parsnips, sweet potatoes and onions to a baking sheet. Add the olive oil, sage, salt and pepper and toss. Put the sausages in and around the vegetables. Bake until the sausages are cooked through and the vegetables are tender, 40 to 45 minutes. Serve

Sheet Pan Suppers: Sausage, Peas and Potatoes

April 9, 2016 Kristen

3 or 4 Idaho potatoes, cut into 8 wedges
1 yellow onion, cut into thick slices
1 lb. sweet or hot Italian sausage
A few Tbsp. of olive oil
Salt and pepper, to taste
1 (15-ounce) can of peas, drained; or, a 16-ounce bag of frozen peas, thawed

Preheat oven to 350Â°. Toss potatoes and onion in a large bowl with some olive oil, salt and pepper. Place them on a sheet pan with sausage links. Roast for about an hour and a half. Stir once, about halfway through. When the potatoes are lightly browned, the onions are crisping at the edges and the sausage is golden, sprinkle peas around vegetables and meat and continue roasting until peas are heated through, about 15 minutes

Sheet Pan Supper: Roasted Pork Tenderloin and Garlic

April 8, 2016 Kristen

2 pork tenderloins (each about a pound)
A few tablespoons of olive oil
Salt and pepper, to taste
Dried herbs such as oregano or rosemary
8 garlic cloves, peeled and left whole
2 Zucchini or Summer Squash, sliced in half lengthwise

Preheat oven to 475Â°. Rub the pork and zucchini with olive oil and season with salt, pepper and spice. Brush more olive oil on a rimmed baking sheet and place the pork on it, with garlic. Set zucchini around the pork. Roast for about 20 minutes, being careful not to overcook the pork. When an instant-read thermometer registers 145Â°, take the meat out and let it rest for 5 minutes before slicing. Spread garlic on fresh french bread and serve with meat and vegetables.

Sheet Pan Supper: Asian Un-Stir Un-Fry

April 7, 2016 Kristen

1 tablespoon neutral oil (vegetable, grapeseed, canola, or peanut)
1.5 tablespoons plus 1/4 cup low sodium tamari or soy sauce, divided
2 teaspoons cornstarch
1 teaspoon sesame oil
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons sriracha or other hot sauce (reduce or omit for a milder flavor)
1 teaspoon minced fresh ginger
2 garlic cloves, minced
1 lb. boneless meat; choose from chicken breast, beef (steak or short ribs); pork (chop, tenderloin, lean rib meat); or, shrimp
1 red bell pepper, cut in 1/4″ wide strips (approx. 1 cup)
6 oz cremini mushrooms, cut in 1/4″ thick slices (approx. 2 cups sliced)
6 oz snow peas (approx. 2 cups), stems & strings removed
3-4 green onions, cut in 1/2″ pieces (approx. 3/4 cup)
2-3 carrots, cut diagonally in 1/8″ thick pieces (approx. 1 cup)
OPTIONAL TOPPINGS: nuts (cashews, almonds, or peanuts), chopped green onions

Brush oil evenly over surface of 13×18″ baking sheet (or, use 2 smaller baking sheets); set aside. Preheat oven to 425 degrees. In small bowl, use fork to stir together 1.5 tablespoons tamari or soy sauce with cornstarch until dissolved and uniformly mixed. Add remaining tamari/soy sauce, sesame oil, honey, rice vinegar, sriracha, ginger, and garlic; stir to combine. Set aside. If using chicken, beef, or pork, slice against the grain into 1/4″ thick bite-size pieces. If using shrimp, devein and remove shells and tails. Add meat or shrimp to medium bowl and add sauce mixture; stir to combine. Set aside to marinate while you cut the vegetables. NOTE: The meat should marinate at least 15 minutes (60 minutes is better if you have the time) and may be prepared and marinated up to 1 day ahead. Shrimp is more delicate and should not be marinated more than 60 minutes.. Scatter cut carrots, mushrooms, red pepper, snow peas, and onions in even layer on oiled sheet pan. NOTE: If crispier snow peas are desired, wait and add them to the pan half way through baking time. IF USING CHICKEN, BEEF, or PORK use tongs to distribute over top of veggies. Drizzle on any remaining sauce in the bowl. Bake uncovered for 30 minutes, stirring half way through. Remove from oven and toss again so that thickened sauce evenly coats the meat and veggies. IF USING SHRIMP, Remove the shrimp from the sauce marinade; put shrimp in separate bowl. Add veggies to prepared pan and drizzle with remaining sauce left in the bowl where the shrimp had marinated. Bake for 15 minutes, remove pan from oven, add shrimp and any additional liquid that has settled in the shrimp bowl; toss with veggies in pan; bake another 15 minutes. Remove from oven and toss again so that thickened sauce evenly coats the shrimp and veggies. SERVE the mixture over rice or noodles. For a low-carb option, make lettuce wraps by using this mixture for a filling. Top with nuts and chopped green onions, if desired.

Sheet Pan Supper: Chinese 5 Spice Pork Chops with Broccoli and Pineapple

March 30, 2016 Kristen

4 boneless pork chops (about 1.25-1.5 lbs), trimmed of visible fat
2 tablespoons grapeseed oil (or other light flavored oil)
2 tablespoons pure maple syrup
1/4 cup low sodium soy sauce
2 tablespoons rice vinegar
1 2-inch piece fresh ginger, grated
1 teaspoon Chinese five spice powder
1 teaspoon toasted sesame oil
2 large handfuls broccoli florets
1 fresh pineapple, cored and cut into chunks
1 teaspoon sesame seeds (optional)
pinch coarse salt and fresh ground pepper to taste

In a bowl, whisk together oil, maple syrup, soy sauce, vinegar, ginger, five spice powder and sesame oil. Place the pork chops in a shallow baking dish or zip top bag and pour marinade over them making sure they are completely coated in the marinade. Marinade the pork chops in the refrigerator for 4 hours up to overnight, taking time to turn the pork chops in the marinade during that time. When it’s time to cook, preheat oven to 425 degrees. Line your sheet pan with aluminum foil and place pork chops onto sheet pan spaced out evenly. Reserve the marinade for the vegetables. In a bowl, add the broccoli florets and pineapple along with 1/4 cup pf the reserved marinade. Toss to coat. Place broccoli and pineapple on sheet pan and arrange evenly around pork chops. Bake in 425 degree oven for 15 to 20 minutes, until pork chops are cooked through (you can use an instant read meat thermometer to check internal temperature of 140 -145 degrees if you like). If you prefer, remove pork chops from pan and cook broccoli and pineapple for 5 more minutes (optional). Sprinkle sesame seeds over vegetables. Serve immediately

Sheet Pan Supper: Ranch Pork Chops & Potatoes

March 28, 2016 Kristen

3 T. olive oil
1 oz. ranch seasoning
1 tsp. smoked paprika
1 T. dried oregano
1 tsp. ground black pepper
6 pork chops (either boneless or bone-in will work)
2 lb. baby potatoes
1 T. fresh parsley, chopped

Preheat your oven to 400 F degrees. Spray a baking sheet with cooking spray. Drizzle the olive oil over the pork chops and potatoes and toss well. In a small bowl mix together the ranch seasoning, smoked paprika, oregano and black pepper. Rub the seasoning over the pork chops and the potatoes. I didn’t find the need for additional salt, but feel free to season with salt to taste. Place the baking sheet in the oven and roast for about 35 to 40 minutes or until the pork chops are cooked through and the potatoes are fork tender. Garnish with chopped parsley then serve immediately.

Sheet Pan Supper: Pork Chops and Apples

March 25, 2016 Kristen

1-2 T. olive oil
1.5 – 2 lbs. boneless pork chops, thin cut
salt and pepper to taste
4-6 apples, peeled and sliced
1 T. honey
Â½ tsp. cinnamon
dash nutmeg

Brush sheet pan with olive oil. Place pork chops on pan and sprinkle with salt and pepper. Stir apples together with honey, cinnamon and nutmeg. Pour apples onto sheet pan with pork chops. Bake at 425 degrees for 25-30 minutes, until pork chops are cooked through and apples are tender.

Asian Style Stuffed Cabbage Rolls

March 23, 2016 Kristen

2 tablespoons canola oil
1 teaspoon sesame oil
2 tablespoons ginger, minced
3 garlic cloves, minced
4 oz shiitake mushrooms, thinly sliced
1 lb ground pork
1 cup cooked jasmine rice
1 large carrot, shredded
3 scallions, chopped
Â¼ cup cilantro, chopped
pinch of red pepper flakes
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 large head Napa cabbage, leaves separated and thick white core removed
Â¼ cup hoisin sauce
2 tablespoons water

Preheat oven to 375. In a medium sized pan, heat canola and sesame oils. Add ginger, garlic, and mushrooms and sautÃ© for about 5 minutes. In a large bowl, combine pork, cooked rice, carrot, scallions, cilantro, red pepper flakes, soy sauce and rice wine vinegar. Use your hands to mix until well integrated. Add ingredients from frying pan and mix well. Lay a cabbage leaf flat on a baking sheet. Scoop anywhere from 3 tablespoons to a Â½ cup of the filling, depending on the size of the leaf, onto the stem end. Roll towards the leaf end, folding in the sides if you have some spare leaf (but not required). Place roll, seam side down, on baking sheet. Repeat with remaining leaves and filling. In a small bowl, mix together hoisin sauce and water. Brush the sauce to coat the tops and sides of all the rolls. Bake for 30 minutes. Check to make sure pork is done, and cook for additional 4-5 minutes more if needed.

Ham & Cheese Pinwheels

January 29, 2016 Kristen

1 package cooked deli meat ham {about 6-8 slices}
1/4 package of Cream Cheese, softened
1 T. mustard
1 can refrigerated crescent rolls (or use your own dough)
1 cup grated Swiss cheese
2 green onions {sliced}

Unroll crescent roll dough into 1 large sheet, use a rolling pin if needed. In a small bowl, combine cream cheese and mustard. Spread mixture onto the surface of the dough. Place ham on top of the cream cheese mixture and then top with mozzarella cheese and green onions. Starting at one side of the dough, roll until you have one large log roll. Using a serrated knife, cut into 1-2 inch sections and place onto a cookie sheet. Bake at 350Â°F for 14-18 minutes or until edges are golden brown.

Baby Back Ribs (Oven Recipe or finish on Grill)

November 13, 2015 Kristen

One rack of pork baby back ribs
Juice of one lemon
1/4 cup dry rub (your own or my recipe)
1/2 cup barbeque sauce (your own or my recipe)

Preheat oven to 300Â° F. Remove excess fat from ribs. Peel the silver skin off the back of the ribs – lift with a sharp knife and grab with a paper towel to remove. Cut ribs apart into individual pieces. Rub ribs all over with lemon juice. Coat ribs with dry rub. Place meat side down in large baking pan, & cover tightly with foil, shiny side out. Bake in the oven for 2 1/2 hours. Remove from oven & pour off liquid. Brush bbq sauce over all sides of ribs. Grill: To finish ribs on the grill, remove from the pan and place ribs on the grill (I use a basket over direct but low heat) basting and turning a few times for about 10 minutes. Oven: To finish ribs in the oven, set oven to broil and return ribs to the same oven rack, basting and broiling about 5 minutes per side, watching so they donâ€™t burn. They will be so tender, itâ€™s best to turn them using gloved hands.

Grilled Pork Chops with Peach Basil Chutney

October 29, 2015 Kristen

Canola Cooking Spray
3 ripe peaches, peeled, halved
Â¼ cup bourbon or other whiskey
2 tablespoons Brown Sugar
1 Â½ teaspoons Salt, divided
1 teaspoon Ground Black Pepper, divided
Â¼ cup fresh lemon juice (about 1 lemon)
1 tablespoon finely chopped fresh basil
4 Center Cut Pork Chops

Preheat grill to medium-high heat. Coat grill with cooking spray. Place peaches cut side down and cook until lightly charred, approximately 2 minutes per side. Remove from heat, allow to cool slightly, coarsely chop. In a small pot over medium heat, add the peaches, bourbon, brown sugar, Â½ teaspoon salt, Â½ teaspoon pepper and lemon juice. Reduce heat to low and allow to simmer until thickened, about 15-20 minutes, stirring occasionally. Remove from heat, stir in basil. Meanwhile, sprinkle pork chops with remaining salt and pepper. Grill until internal temperature reaches 145Â°, approximately 6-7 minutes per side. Top with peach chutney

Pork Chops Veracruz II

October 28, 2015 Kristen

1/4 C. bacon fat
1 2 cloves garlic, finely minced
6 thick pork chops
2 tsp. dry mustard
Salt and freshly ground black pepper
3/4 C. dry white wine
3/4 C. freshly squeezed orange juice
1 1/2 C. thinly sliced onions
2 green peppers, cored, seeded, and cut into strips

Heat the bacon fat and add the garlic. Cook, stirring, but do not brown. Smear the pork chops with the mustard and sprinkle with salt and pepper. Brown on both sides in the bacon fat and add the wine and orange juice. Cook over low heat until the sauce is slightly reduced. Add the onion slices and green pepper. Cover the pan. Continue cooking over low heat until the chops are tender, for one to one and a half hours. If desired add more salt and pepper to taste. Serve hot, with rice.

BBQ Apricot Pork with Cheddar and Scallion Grits

October 18, 2015 Kristen

For the pork:
1 tsp. olive oil
2 cloves garlic, thinly sliced
1 28-oz can chopped tomatoes, drained
1/3 C. apricot jam or preserves
1 tsp. balsamic vinegar
kosher salt
black pepper
pork rib ends (I don’t remember exactly how much I used, it was one package with four pieces in it. That was enough for two servings.)

Heat oven to 400 degrees. Heat the oil in a medium saucepan over medium-high heat. Add the garlic and cook for 1 minute. Stir in the tomatoes, jam, vinegar, 1 tsp. salt and 1/2 tsp. pepper. Simmer until the sauce has thickened slightly. Arrange the pork in a baking dish and season lightly with salt and pepper. Pour the BBQ sauce over the pork and roast until it is cooked through, about 1 hour.

For the grits:
1 1/2 tsp. kosher salt
1 c grits (not instant or quick cooking)
1 c (4 oz) grated white cheddar
2 scallions, thinly sliced
1/4 tsp. black pepper
1 tsp. unsalted butter

In a medium saucepan, bring 4 1/4 C. water and the salt to a boil. Whisking constantly, slowly add the grits in a steady stream. Reduce heat to low. Cook, stirring frequently, until the grits are thick and creamy, 15 – 20 minutes. Add the cheese and stir until it melts. Add the scallions, pepper and butter and stir.

Tortellini with Bacon, Greens and Brown Butter

October 16, 2015 Kristen

1 lb. tortellini (any kind, I used whole wheat with cheese filling)
6 slices bacon, diced
6 tsp. unsalted butter
2 C. arugula (I substituted baby spinach)
kosher salt
black pepper

Cook the tortellini according to the package instructions. Meanwhile, cook the bacon in a large skillet, over medium heat until crisp. Reserve the bacon and discard the drippings. Wipe out the skillet and return to medium heat. Add the butter and brown (see how to brown butter below). Remove from heat and add the bacon, arugula (or spinach), salt, pepper and cooked tortellini. Toss well and serve.

How to brown butter: Melt the butter in a skillet or small saucepan over medium heat (preferably a light colored one, this helps to see the color develop). Stir the butter as it starts to foam. Remove from heat as soon as it starts to turn golden brown and smells nutty (about 1 minute).

Chinese Barbecue Ribs (Char Sui)

September 23, 2015 Kristen

Ribs: 2 slabs of baby back ribs, cut into individual bones
or
Pork: 4 pounds pork loin cut into strips across the grain, about 1″ wide, 2″ tall

1/2 cup hoisin sauce
1/2 cup brandy (or rum or bourbon)
1/4 cup honey
1/4 cup soy sauce
2 tablespoons toasted sesame oil
2 tablespoons hot sauce such as Tabasco
2 tablespoons powdered ginger
2 tablespoons powdered onion
1 tablespoon powdered garlic
1 tablespoon five spice powder
1 teaspoon red food coloring

About the ribs. Many Chinese restaurants use spareribs that are chopped into 3-4″ riblets with a cleaver. If you want, your butcher can make you riblets with her band saw. If not, you can do them whole. I like baby backs for this recipe because they are meatier on top of the bone.

About the Chinese ingredients. There are no substitutes for hoisin sauce, five spice powder, or sesame oil. They are responsible for most of what we think of as the flavor of Chinese food in the US. Five spice powder is easy to make at home (click the link above for my recipe), but the others are not easily made. Click on the links for more info on these ingredients. If you have trouble finding them in your grocery store, try Amazon.com.

About the hot sauce. If you have an Asian-style chili sauce you can use it, but any old hot sauce will work fine in this marinade since it provides more heat than flavor. The recipe above produces mild heat. Add more if you love pain.

About the food coloring. Food coloring is necessary for the authentic color. I am told by readers that you can substitute beet root powder for the red food coloring or fermented bean red curd, but I’ve never tried them. There is very little used in this recipe and most is discarded with the unused marinade. There are natural food colorings made from achiote and its seeds annato, or cochineal (a.k.a. carmine), an insect. If you want to leave it out, the food will still be great, but it won’t have the traditional festive color.

Optional. After about 2 1/2 hours, paint the meat with a glaze of honey and roast an additional 30 minutes. Then garnish with sesame seeds or chopped chives or chopped green onions.

Mix the marinade thoroughly in a bowl. Don’t skip the booze. It helps penetrate, and even if you’re a teetotaler, don’t worry, there isn’t any measurable alcohol in the meat. Yes, I know alcohol can dry meat out, but I just think it works well in this case. If you must skip it, use apple juice or water, but booze is better. You can substitute fresh ginger and garlic for powdered ginger and garlic if you wish. Marinate the meat for at least 1 hour in a metal bowl or zipper bags. Overnight is better. Discard the used marinade. It is contaminated with meat juice. Don’t marinate in a plastic bowl. The coloring might stain it. As much as I am a fan of outdoor cooking, this meat also tastes great cooked in an indoor oven. Either way, heat your grill or oven to about 225Â°F. If you are grilling, set up in a 2-zone or Indirect system. Make sure the meat is not directly over the flame on a grill. If necessary, put a pan of water with a rack on top of it under the meat. Indoors, this is important or drippings will burn in the pan. Roast ribs for about 3 hours without wood (I think it is cleaner and brighter sans lumber), loin strips for about 1 1/2 hours.

Lemon Parmesan Pork Chops

September 18, 2015 Kristen

2 large eggs
1 cup panko bread crumbs
Â¾ cups grated Parmesan cheese
Zest of 1 lemon
4-6 boneless thin cut pork loin chops
Salt and freshly ground black pepper
6 T. olive oil
Lemon wedges for serving (optional)

Whisk the eggs in a pie plate to blend. Place bread crumbs in another pie plate. Place the cheese and lemon zest in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with cheese and lemon mixture, patting to adhere. Dip the chops into the eggs, then coat completely with the panko bread crumbs, patting to adhere. Heat up 3-6 tablespoons of olive oil in a large skillet over medium heat. Add pork chops and cook about 6 minutes on each side, or until nice and golden brown and the temperature reaches 150 degrees in the center of the meat. *Optional-Serve with lemon wedges. Squeeze lemon juice over top of chops and enjoy!

Creamy Pesto Gnocchi with Bacon & Parmesan

July 10, 2015 Kristen

1 cup chicken broth
Â¼ cup basil pesto
1 tablespoon butter
1 (16 oz) package potato gnocchi
8 slices bacon, cooked and crumbled
salt and pepper, to taste (I use Â½ teaspoon each)
Â¼ cup heavy cream
shaved or shredded parmesan, cheese (optional)
Add pesto to chicken broth and stir to combine.

Melt butter in a large skillet over medium heat. Add gnocchi in a single layer and cook for 5 minutes until toasted. Pour in the broth pesto mixture, add cooked bacon, season with salt and pepper, and stir to combine. When the sauce comes to a simmer, reduce heat to low, cover and cook for 5-7 minutes until the gnocchi are tender and the sauce is thickened. Pour in heavy cream and stir to combine. Serve warm with chicken or a salad and bread. Enjoy!

Ham and Cheese Gnocchi

June 27, 2015 Kristen

1 tablespoon butter
2 cups diced onion (about 1 whole onion)
12 oz ham, diced
Â½ cup low-sodium chicken broth
Â¾ cup water
1 (16 oz) package potato gnocchi
1 cup baby sweet peas, frozen
Â¼ cup heavy cream
salt and pepper to taste
1 cup shredded cheese (Swiss, Monterey Jack, Gruyere, or Pepper Jack)

Melt the butter in a large ovenproof skillet over medium heat. Add the onions and cook until softened and golden brown. Add the ham and continue to cook until lightly browned. Add the chicken broth and water and bring to a simmer. Add the gnocchi, stir well, and cover and cook for 5 minutes until the gnocchi is tender. Stir in the peas, cream, and plenty of salt and pepper to taste. Sprinkle the cheese over the top and broil until golden and bubbly, about 3 minutes. Enjoy!!

Skillet Cornbread Pudding with Ham & Pepper Jack

June 14, 2015 Kristen

2 T. unsalted butter
1 1/2 C. cooked corn, thawed frozen or fresh
1 bunch scallions (white and green parts), sliced
1 6oz chunk Black Forest ham, diced
1 clove garlic, chopped
1/2 tsp. chili powder
3 large eggs
2 C. half-and-half
4oz pepper Jack cheese, diced
1/4 C. chopped fresh basil
1 tsp. kosher salt
Freshly ground black pepper
1 C. packaged cornbread stuffing cubes
Pinch sugar

Preheat the oven to 350. Melt the butter in a 10″ cast-iron skillet over medium heat. Add the corn, scallions, ham, garlic, and chili powder. Cook, stirring occasionally, until the scallions are soft, about 3 minutes. Meanwhile, lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt, and pepper to taste. Pull the skillet from the heat. Stir in the cornbread stuffing and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm.

Prosciutto, Tomato, and Olive Spaghetti

June 13, 2015 Kristen

1 pound dried spaghetti
8 cups cold water
2 teaspoons sea salt
3 tablespoons extra virgin olive oil
5 garlic cloves, finely minced
2 shallots, finely minced
1 cup black olives, pitted (I used Taggiasca from Italy)
3 to 4 tomatoes, diced
Â½ cup dry white wine
2 tablespoons tomato paste or concentrate
3 tablespoons unsalted butter, cut up
Reserved pasta water (optional)
2.5 oz. Parmesan cheese, finely grated
A handful of flat-leaf parsley, finely chopped
About Â½ lb. prosciutto, preferably Parma or San Daniele, at room temperature

In a large pot, bring 1.8 L (8 cups) of cold water to a boil. When it boils, add salt and pasta. Cook according to package instructions, stirring often to loosen up the sticky strands. Drain the cooked spaghetti, but save about 1 cup of the pasta water. Set aside. Wipe clean the same pot and set over medium heat with olive oil. When oil is hot, lower heat to medium-low and sautÃ© garlic and shallots until fragrant, about 1 minute. Increase heat to medium again, add olives, and cook for 1 minute. Add the diced tomatoes and cook until soft, about 1 to 2 minutes. Add the wine and stir until the alcohol has evaporated, about 2 to 3 minutes. Stir in tomato paste and butter until dissolved. Put the pasta back in the pot and gently mix until each strand is coated in the sauce. Add reserved pasta water if the sauce seems too dry. Toss with Parmesan cheese and sprinkle with chopped parsley. Serve on warmed plates and garnish with prosciutto slices.

Savory Pound Cake

June 9, 2015 Kristen

1 slice (1/2 inch thick) of ham to cut it into dice
1 cup of pitted green (or black) olives
4 eggs
1 T. of Herbes de Provence or Fresh thyme
1 2/3 cup (200 gr) all-purpose flour
1 tsp. of baking powder
1/2 tsp. baking soda
1/4 cup Olive oil
1/2 cup beer (white wine if available)
1 cup of Swiss cheese or Comte (Shredded)
a pinch of Chili Pepper (optional)
Salt and pepper

Preheat oven to 330 F (165 C). In a bowl, whisk the eggs together. Add flour, baking powder and baking soda and mix well. Pour in olive oil and beer and stir until the dough is smooth. Add Herbes de Provence/thyme, chili pepper, ham dices, olives, cheese and mix well. Add salt and pepper to taste. Butter a loaf pan. Put in a rectangular loaf pan. Bake for 45 minutes. A knife should come up clean. Cool on a rack before serving but I like it a little bit warm.

Pan-Fried Pork Wrapped in Prosciutto

April 5, 2015 Kristen

One 1Â½-pound pork tenderloin, cut crosswise into 4 equal pieces
Salt and freshly ground black pepper
4 thin slices prosciutto di Parma
3 tablespoons olive oil
12 fresh sage leaves
2 tablespoons drained capers
1 tablespoon butter
1 lemon
6 ounces baby spinach leaves, washed, stems removed

Place each piece of pork cut side down between sheets of plastic wrap. Using a meat mallet or heavy rolling pin, gently pound the pieces of pork until they are flattened into 1/2-inch/1.5-cm-thick escalopes. Sprinkle the pork with salt and pepper. Wrap one slice of prosciutto around the center of each pork escalope. Place a large nonstick sautÃ© pan over a high heat. Once hot, drizzle 1 tablespoon of olive oil in the pan and add 2 prosciutto-wrapped pork escalopes. Cook for 2 minutes on each side or until the pork is golden brown and cooked through. Transfer the pork to a plate and repeat with the remaining pork . Do not wipe out the pan. Immediately add the remaining 1 tablespoon of oil and the sage leaves to the same pan. Cook for 1 minute. Remove the pan from the heat. Add the capers and butter. Grate the lemon zest over the capers. Swirl the pan to melt the butter and combine the flavors. Cut the lemon in half and squeeze the juice into the caper mixture. Stir into the caper mixture any juices that have accumulated on the plate of pork. Season the sauce to taste with salt and pepper. Meanwhile heat the remaining 1 tablespoon of olive oil in a separate large sautÃ© pan over a moderate to high heat. Add the spinach and sprinkle with salt and pepper. SautÃ© for 2 minutes or until the spinach wilts. Squeeze the excess moisture out of the spinach, if necessary, and divide the spinach among 4 serving plates. Place one pork escalope over each mound of spinach. Pour the caper sauce over the pork escalopes and serve.

Cuban Barbecued Pork Chops

March 29, 2015 Kristen

1/4 C. Old El Paso taco sauce
1 T. brown sugar
1 T. strong black coffee
1 T. rum
1 tsp. frozen orange juice concentrate
4 (3/4″ thick) boneless pork loin chops

In small bowl, combine all ingredients except pork chops; mix well. Place pork chops in nonmetal dish or large resealable food storage plastic bag. Pour taco sauce mixture over pork chops; turn to coat. Cover dish or seal bag. Refrigerate at least 4 hours or overnight to marinate. Heat grill. When ready to grill, remove pork chops from marinade; reserve marinade. Place pork chops on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals. Cook 11-13 minutes or until pork is no longer pink in center, turning once and brushing with reserved marinade. Discard any remaining marinade.

Savory Pork Carnitas

March 25, 2015 Kristen

1 Boston butt pork roast (3-4 pounds), trimmed of visible fat
1 pkg. reduced-sodium taco seasoning
3 cloves garlic, sliced
1 large onion, quartered
1 can (4oz) whole green chiles, drained
6-8 flour tortillas (10″)
Shredded lettuce
Chopped tomatoes
Sliced avocados
Sour cream or queso fresco
Lime wedges
Chopped fresh scallions or Red Onions and fresh cilantro sprigs, for garnish

Place the pork roast, taco seasoning, garlic, onion, and chiles in a 4 1/2-6 quart slow cooker and add about 1 cup of water. Stir to combine. Cover the cooker and cook the pork until it is tender enough to shred, 6 hours on high heat or 10 hours on low. Remove the pork from the cooker and shred the meat with a fork. Spoon some of the shredded pork evenly down the center of a tortilla and roll it up. Repeat with the remaining pork and tortillas. Serve the filled tortillas with shredded lettuce, chopped tomato, sliced avocado, sour cream, and lime wedges. Garnish them with the chopped scallions and cilantro sprigs.

Pork Katsu and Tonkatsu Sauce

March 13, 2015 Kristen

Pork Katsu and Tonkatsu Sauce

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

2 tablespoons all-purpose or rice flour

1 egg, beaten

1/2 cup panko (Japanese style bread crumbs)

Vegetable oil

Tonkatsu sauce:

1/4 C. ketchup

1/3 C. soy sauce

1/4 C. Worcestershire sauce

1 T. hoisin sauce or tangy bbq sauce

garlic powder to taste

black pepper to taste

Prepare sauce by whisking together all ingredients and refrigerating.Â Between two sheets of waxed paper beat pork cutlets as thin as possible with a meat mallet. Season cutlets with salt and pepper. Beat the egg in a low bowl. Coat the cutlets first in the flour, then the egg, and finally the panko crumbs. Over medium high heat pan fry pork for approx. 3-4 minutes on each side until golden brown and no longer pink inside. Serve warm with tonkatsu sauce for dipping.

Pork Mignons with French Applesauce

March 4, 2015 Kristen

1 pair pork tenderloins (about 2 lb)
Â¼ tsp. salt
1/8 tsp. ground black pepper
2 medium apples, rinsed and cored, but not peeled (try Golden Delicious or Rome)
2 T. dark seedless raisins
2 T. walnuts, broken into coarse pieces
Â½ tsp cinnamon
Cooking spray

Preheat oven broiler on high temperature, with the rack 3 inches from heat source. Cover broiler pan with aluminum foil for easy cleanup. Spray foil lightly with cooking spray. Set aside. Cut 8 slices (pork rounds), each 1Â½ inches thick, from the center of the pair of pork tenderloins. Refrigerate or freeze the ends for another use. Place pork rounds on the foil-covered broiler pan. Sprinkle with salt and pepper. Set aside a few minutes while broiler heats. Meanwhile, heat Â½ cup water to boiling in a medium nonstick pan. Slice cored apples from top to bottom in Â¼-inch wide pieces. Add apples, raisins, walnuts, and cinnamon to boiling water. Reduce heat to medium. Cover. Simmer, stirring occasionally, until apples are soft and easily pierced with a fork. Set aside until pork is cooked. Broil pork for 5â€“10 minutes per side (to a minimum internal temperature of 160 Â°F). To serve, place two pork rounds on each dinner plate. Top with one-fourth of the applesauce.

Yield: 4 servings
Calories: 250
Fat: 9g
Fiber: 3g

Fava Beans with Serrano Ham & Fried Egg

February 22, 2015 Kristen

Fresh fava beans must be removed from their pods before cooking. Unless the beans are very small and young, the tough skin that covers each bean must also be slipped off. To remove the skins, blanch the shelled beans in rapidly boiling salted water until just tender, 1 to 2 minutes. Do not overcook. Drain and rinse under cold running water. Pinch each bean opposite the end where it was attached to the pod and squeeze; the bean should pop free. Use a paring knife to remove any stubborn skins.

4 T. extra-virgin olive oil
1 yellow onion or 3 shallots, finely chopped
2 garlic cloves, chopped
3 oz. sliced serrano ham or prosciutto, cut into thin strips
1 to 1 1â„2 lb. young fava beans, shelled and skinned
1â„2 cup dry sherry
1â„2 cup chicken or vegetable stock or low-sodium canned broth
1 T. chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste
1 egg
1 T. chopped fresh chives

In a large fry pan over medium heat, warm 2 Tbs. of the olive oil. Add the onion, garlic and ham and cook until the onion is softened, about 5 minutes. Add the peeled fava beans and stir for a moment, taking care not to break them up, then add the sherry, stock and parsley. Increase the heat to high and cook until the liquid reduces a bit and the flavors are blended, about 1 minute. Add 1 Tbs. of the oil, season with salt and pepper, and transfer to a serving bowl. Keep warm. In the same pan, warm the remaining 1 Tbs. oil. Crack the egg into the pan and fry until the yolk is still runny but the white is firm, about 2 minutes. A little bit of crispy edge to the white is fine and adds good texture. To serve, cut the egg into bite-size pieces and toss with the warm fava mixture. The runny yolk will meld into the sauce. Sprinkle with the chives and serve immediately.

Serrano Ham & Potato Phyllo Pizza with Grated Mahon Cheese

February 20, 2015 Kristen

7 ea. 17 x 12-inch sheets Phyllo, stacked between 2 sheets of wax paper
Â¼ cup Extra virgin olive oil
2 oz. Serrano ham, chopped
1 lb. Red potatoes, washed and dried
1Â½ tsp. Dried rosemary, crumbled
2 cups Mahon, grated

In a preheated 325Âº F (~160ÂºC) oven toast the walnuts for 7 to 9 minutes or until lightly golden. Brush a baking sheet lightly with some of the oil. Lay one sheet of phyllo on the baking sheet and brush it lightly with some of the remaining oil. Place another sheet of phyllo on top of the bottom sheet and press firmly so it adheres to the bottom sheet. Oil and layer the remaining phyllo, ending with oil. Using a mandolin or hand slicer, cut the potatoes into paper-thin slices, overlapping them, on the dough, and sprinkle with salt and pepper to taste. Spread the ham over the potatoes, sprinkle with rosemary and Mahon, and drizzle with any remaining oil. Bake the pizza at 400ÂºF (200ÂºC) over for 15 to 20 minutes, or until the edges are golden and the potatoes are tender. With pizza wheel or sharp knife cut into squares. Serve at room temperature.

Salvadoran Pupusas

February 18, 2015 Kristen

Salvadoran Pupusas

Â½ head green cabbage, cored and shredded

1 small white onion, sliced

2 medium carrots, grated

4 C. boiling water

1 C. distilled white vinegar

1 T. dried oregano

2 tsp. kosher salt

1 tsp. vegetable oil

1 lb boneless pork shoulder, cut into 1-inch (2-cm) cubes

1 tsp. salt

1 medium tomato, diced

Â½ green bell pepper, diced

1 small white onion, diced

PUPUSA DOUGH

4 C. masa harina

2 tsp. salt

3 C. cold water

1 C. grated mozzarella cheese

1 C. refried bean, cooked

1 T. vegetable oil, for frying

Make the curtido: In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain. In a liquid measuring C. or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido any leftover liquid in the bowl to an airtight jar or container. Chill for at least 20 minutes in the refrigerator, or chill overnight for best results. Make the chicharrÃ³n: Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown. Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until a thick paste forms. The mixture should not be watery. Set aside. Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture. Fill a small bowl with water and a bit of oil and set near your workstation. Youâ€™ll wet your fingers with the mixture as you work to keep the dough from sticking to your hands. Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round. Fill the dough round with Â½ T. chicharrÃ³n paste, 1 tsp. refried beans, and 1 tsp. mozzarella cheese. Fold the dough over the filling until itâ€™s completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients. Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas. Serve the pupusas with curtido. Enjoy!

Skillet Barbeque Pork Chops

February 14, 2015 Kristen

4 – 1″ thick pork chops, trimmed of fat
1 T. EVOO
1 can tomato sauce
2 T. brown sugar
2 T. vinegar
1 tsp. dry mustard
2 T. Worcestershire sauce

Sear chops in EVOO over medium-high heat until browned on both sides. Meanwhile, combine remaining ingredients and whisk to combine. Pour over browned chops. Bring almost to a boil, then reduce heat and simmer chops in sauce for 10 – 15 minutes, or until cooked through.

Family Pork Chops

February 5, 2015 Kristen

Salt and pepper to taste
6 pork chops
Onion slices
Â¾ cup catsup
1 cup water
2 Tablespoons Worcestershire sauce
2 Tablespoons vinegar
2 Tablespoons brown sugar
1 teaspoon paprika
1 teaspoon chili powder

Salt and pepper the chops and place them in a shallow baking dish. Top each chop with an onion slice. Make a sauce of the remaining ingredients and pour over the chops, cover and bake at 300Â° to 325Â° for about 1Â½ hours. Uncover for the last 20 minutes. Serves 6. The sauce can be made up and kept on hand. It may be used on chicken, meat loaf, spareribs or stew meat. The gravy is good on rice.

Sweet Pepper & Cheddar Clafouti

January 31, 2015 Kristen

Sweet Pepper & Cheddar Clafouti

3/4 C. whole milk

1/2 C. crème fraîche or Sour Cream

4 large eggs

2 1/2 T. flour

1/4 C. chopped fresh basil

3/4 tsp. fine sea salt

1/2 tsp. freshly ground black pepper

1 C. coarsely grated sharp white cheddar cheese, divided

2 oz. sliced ham, chopped

2 T. olive oil

3 sweet peppers, preferably different colors, seeded and sliced into 1/4 inch strips

2 garlic cloves, thinly sliced

1/4 C. grated Parmesan cheese

Fresh lemon juice, for serving

Crushed red pepper flakes, for serving

Heat oven to 375 degrees F. In a large bowl, whisk together the milk, crème fraîche or sour cream, eggs, flour, basil, 1/2 tsp. salt and pepper. Stir in 3/4 C. of the cheddar and ham. In a 9″ ovenproof skillet, heat the oil over medium heat. Stir in the peppers and cook until they are softened and golden at the edges, 10 to 15 minutes. Stir in the garlic and remaining 1/4 tsp salt and cook until fragrant, about 2 minutes. Scrape the egg mixture into the skillet and top it with the 1/4 C. remaining cheddar and the Parmesan. (Or, for a more elegant presentation, scrape the vegetables into a gratin or casserole dish and add the egg mixture and cheese to that). Bake until the eggs are set 35 to 40 minutes. (Mine took 45 minutes). Cool slightly then top with the lemon juice and red pepper flakes.

Grilled Lemongrass Pork Belly

January 17, 2015 Kristen

Grilled Lemongrass Pork Belly

600 grams pork belly (increase to 700 grams if using bone-in pork belly)

2 cloves garlic minced

1 shallot peeled and finely chopped

2 large stalks lemongrass minced (peel the outer layers and use only the lower portion of the stalks)

Â¼ tsp. ground black pepper

1 tsp. light brown sugar

1 T. honey

1 T. light soy sauce (we used Kikkoman)

1 T. fish sauce

1 T. coconut oil

2 T. soy sauce

2 T. lime or lemon juice

1 T. white sugar

2 bird’s eye chilies slit and cut up

1 to 2 cucumbers

Marinate the pork Rinse the pork belly and pat dry with a kitchen towel. Cut into two-inch cubes. Place in a bowl. Using a mortar and pestle ground all the solid ingredients for the marinade to a paste (or use a mini food processor). Stir in the liquid ingredients to make the marinade. Pour the marinade over the pork belly cubes. Mix well. Cover the bowl and keep refrigerated for 24 hours. Cook the pork. Preheat the oven the 475F. Place a rack over a baking tray. Arrange the pork belly cubes on the rack in a single layer. Grill at 475F for 20 minutes or until done and the edges are lightly charred. Prepare the garnish. While the pork cooks, rinse the cucumber and slice into rings. Stir together all the ingredients for the dipping sauce.

Serve the grilled lemongrass pork belly. Arrange the grilled pork on a platter with the cucumber rings and dipping sauce on the side.