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Category: Pork

Sheet Pan Supper: Ranch Pork Chops & Potatoes

Sheet Pan Supper: Ranch Pork Chops & Potatoes

ranch-pork-chops-and-potatoes-sheet-pan-dinner-1-33 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

Sheet Pan Supper: Pork Chops and Apples

apple1-2 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
½ 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

Asian Style Stuffed Cabbage Rolls

sheet2 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
¼ 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
¼ 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 sauté 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 ½ 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

Ham & Cheese Pinwheels

ham-and-cheese-pinwheels-recipe

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 350°F for 14-18 minutes or until edges are golden brown.

Baby Back Ribs (Oven Recipe or finish on Grill)

Baby Back Ribs (Oven Recipe or finish on Grill)

9a5ad8b6d70a1b289095b08db9c37912One 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 300° 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 don’t burn. They will be so tender, it’s best to turn them using gloved hands.

Grilled Pork Chops with Peach Basil Chutney

Grilled Pork Chops with Peach Basil Chutney

Can060315_GrilledPorkChops_PeachBasilChutney_Recipe_Hero_Dola Cooking Spray
3 ripe peaches, peeled, halved
¼ cup bourbon or other whiskey
2 tablespoons Brown Sugar
1 ½ teaspoons Salt, divided
1 teaspoon Ground Black Pepper, divided
¼ 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, ½ teaspoon salt, ½ 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 145°, approximately 6-7 minutes per side. Top with peach chutney

Pork Chops Veracruz II

Pork Chops Veracruz II

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

BBQ Apricot Pork with Cheddar and Scallion Grits

BBQ Apricot Pork with Cheddar and Scallion GritsFor 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

Tortellini with Bacon, Greens and Brown Butter

1 lbtortellini_300. 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)

Chinese Barbecue Ribs (Char Sui)

6358d074a5e845ce4d49c85d3eeb1c8bRibs: 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 225°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

Lemon Parmesan Pork Chops

9a283e71a95127aaaddc855f22fcd9402 large eggs
1 cup panko bread crumbs
¾ 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

Creamy Pesto Gnocchi with Bacon & Parmesan

a960ee64fa07928de5d60a702a8b34271 cup chicken broth
¼ 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 ½ teaspoon each)
¼ 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

Ham and Cheese Gnocchi

a3d30041837cb622eabab9e5d6afeb6a1 tablespoon butter
2 cups diced onion (about 1 whole onion)
12 oz ham, diced
½ cup low-sodium chicken broth
¾ cup water
1 (16 oz) package potato gnocchi
1 cup baby sweet peas, frozen
¼ 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

Skillet Cornbread Pudding with Ham & Pepper Jack

skillet_cornbread_jpg_rend_sni12col_landscape2 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

Prosciutto, Tomato, and Olive Spaghetti

c3102281f88237e7a2515099d2e6651f1 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
½ 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 ½ 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 sauté 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

Savory Pound Cake

Cake olives-jambon1 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

Pan-Fried Pork Wrapped in Prosciutto

IMG_3364One 1½-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 sauté 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 sauté pan over a moderate to high heat. Add the spinach and sprinkle with salt and pepper. Sauté 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

Cuban Barbecued Pork Chops

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

af3bf6ab-7aa4-4465-bf2f-d940e984c5b7

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

Savory Pork Carnitas

Savory-Pork-Mexican-Carnitas-31 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

Pork Katsu and Tonkatsu Sauce

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.  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

Pork Mignons with French Applesauce

pork-mignons1 pair pork tenderloins (about 2 lb)
¼ 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
½ 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 1½ 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 ½ cup water to boiling in a medium nonstick pan. Slice cored apples from top to bottom in ¼-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 5–10 minutes per side (to a minimum internal temperature of 160 °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

Fava Beans with Serrano Ham & Fried Egg

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.

img57l4 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 1⁄2 lb. young fava beans, shelled and skinned
1⁄2 cup dry sherry
1⁄2 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

Serrano Ham & Potato Phyllo Pizza with Grated Mahon Cheese

 

7 ea. 17 x 12-inch sheets Phyllo, stacked between 2 sheets of wax paper
¼ cup Extra virgin olive oil
2 oz. Serrano ham, chopped
1 lb. Red potatoes, washed and dried
1½ tsp. Dried rosemary, crumbled
2 cups Mahon, grated

In a preheated 325º F (~160ºC) 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 400ºF (200ºC) 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

Salvadoran Pupusas

Salvadoran Pupusas

 

½ 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

½ 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 chicharrón: 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. You’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 ½ T. chicharrón paste, 1 tsp. refried beans, and 1 tsp. mozzarella cheese. Fold the dough over the filling until it’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

Skillet Barbeque Pork Chops

unnamed4 – 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

Family Pork Chops

Salt and pepper to taste
6 pork chops
Onion slices
¾ 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 300° to 325° for about 1½ 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

Sweet Pepper & Cheddar Clafouti

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

Grilled Lemongrass Pork Belly

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)

¼ 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.

Spinach-Mushroom-Sausage Pierogi Bake

Spinach-Mushroom-Sausage Pierogi Bake

p_RU1994051 16 -ounce package frozen potato pierogies
1 small onion, chopped
1 tablespoon olive oil
4 cooked chicken sausages, sliced (12 ounces total)
1 8 -ounce package sliced button mushrooms
1 clove garlic, minced
1 10 -ounce package frozen chopped spinach, thawed and squeezed dry
1 3 -ounce package cream cheese, cut up
1/4cup chicken broth
1/2teaspoon salt
1/4teaspoon ground black pepper
1/2cup shredded mozzarella cheese (2 ounces)

Place the frozen pierogies in a 2-quart rectangular baking dish; set aside. In a large saucepan cook the onion in hot oil for 2 to 3 minutes or until just tender. Stir in the sliced sausage, mushrooms and garlic. Cook and stir 3 minutes more. Add the spinach, cream cheese, chicken broth, salt and pepper. Cook and stir over medium heat to melt cream cheese. Pour the sausage mixture over the pierogies in the baking dish. Sprinkle with mozzarella cheese. Bake, uncovered, in a 400 degrees F oven about 30 minutes or until lightly browned and heated through.

Yield: 6 servings
Calories: 339
Fat: 18g
Fiber: 2g

Sausage and Burrata Pasta

Sausage and Burrata Pasta

Sausage-and-Burrata-Pasta-680t1 pound pasta, rotini or small shells work great
2 tablespoons olive oil
1 onion, chopped very fine
1 pound bulk pork sausage, sweet or spicy
1 teaspoon, chopped garlic
1 29 ounce can of tomato sauce
1 cup of white wine or chicken broth
1 cup half and half
½ cup parmesan cheese
1 burrata ball
Additional olive oil to drizzle
Fresh ground sea salt and pepper
Additional parmesan cheese to garnish
Fresh basil to garnish (optional)

Cook pasta according to package instructions and drain when ready. I prefer to cook it al dente for this recipe. In a large skillet over medium heat, add olive oil and add onions. Sauté the onions and when they are soft, approximately 3 minutes, add the bulk sausage. Cook for approximately 5 minutes and use a wooden spoon to break up the sausage into crumbles. Add the garlic and sauté for an additional 3 minutes. Stir in the tomato sauce and white wine. Simmer for approximately 10 minutes. Lower the heat to low and slowly stir in the half and half. When well blended, stir in the parmesan cheese and continue to stir until creamy. Add the drained sauce to the skillet and simmer for an additional 5 minutes on low until the sauce is slightly absorbed by the pasta. Remove the burrata from the container and absorb any of the excess water with a paper towel. Plate the pasta on a large bowl and top with the burrata immediately. The heat from the pasta will warm and melt the burrata slightly. Drizzle olive oil on top of the burrata and season with fresh ground sea salt and pepper. Garnish with additional parmesan cheese or parmesan shavings and fresh basil

Roast Pork Tenderloin with a Fig and Chipotle Jam

Roast Pork Tenderloin with a Fig and Chipotle Jam

10271/2 c fig preserves
1 to 2 T. canned chipotle peppers in adobo sauce
1 lb. pork tenderloin
Salt and pepper
1 lime, cut in quarters

Place a rack in the center of the oven and preheat the oven to 450 degrees. Place the fig preserves and the chipotle peppers in a food processor or a blender and pulse until the mixture is smooth–about 30 seconds. Set aside. Place the pork tenderloin in a 13 by 9 glass or ceramic baking dish and season the pork with salt and pepper. Spoon the jam mixture evenly over the pork. Roast the pork until it browns and the juices run clear when pierced with a fork and the meat is still barely pink–20 to 25 minutes. Remove the baking dish from the oven and cover the meat with foil and let it rest for 10 minutes. Slice the tenderloin and serve with the lime quarters.

Pork Chops with Green Olives & Lemon

Pork Chops with Green Olives & Lemon

2 cq5dam_web_616_462pork chops, on the bone
Salt and freshly ground black pepper
Pinch sugar
2 tablespoons olive oil
3/4 cup/175 ml white wine
Skin 1 preserved lemon, chopped
1/2 cup/85 g green olives, with pits
Small handful chopped fresh rosemary or thyme

Branch cherry tomatoes
Olive oil, for drizzling

Season the chops with salt and pepper. “Season” also with sugar, sprinkling judiciously over both sides of the chops, as if it were salt. Heat the oil in a sauté pan and brown the chops on both sides. Pour over the wine, and add half the lemon and olives, along with the rosemary. Cover, and cook until tender, about 20 minutes. Uncover and test doneness. Boil down the liquid a little, if necessary, toss in the remaining olives and preserved lemon. Serve with the juices spooned over and a branch of roasted baby tomatoes on the side. To roast a branch of cherry tomatoes: Preheat the oven to 400 degrees F. Lay the tomatoes on a baking sheet, dribble over a little olive oil, and bake at until the skins have wrinkled and the fruit is soft, 20 minutes to half an hour.

Baked Pork Chops with Apple Cranberry Sauce

Baked Pork Chops with Apple Cranberry Sauce

For pork 670px-Make-Baked-Pork-Chops-With-Apple-Cranberry-Sauce-Step-4-Version-2chops:
4 boneless pork chops (about 3 oz. each)
¼ tsp. ground black pepper
1 medium orange, rinsed, for ¼ tsp. zest (use a grater to take a thin layer of skin off the orange; save the orange for garnish)
½ T. olive oil

For sauce:
¼ C. low-sodium chicken broth
1 medium apple, peeled and grated (about 1 C) (use a grater to make thin layers of apple)
½ cinnamon stick (or 1/8 tsp. ground cinnamon)
1 bay leaf
½ C. dried cranberries (or substitute raisins)
½ C. 100 percent orange juice

Preheat oven to 350 ºF. Season pork chops with pepper and orange zest. In a large sauté pan, heat olive oil over medium heat. Add pork chops, and cook until browned on one side, about 2 minutes. Turn over and brown the second side, an additional 2 minutes. Remove pork chops from the pan, place them on a nonstick baking sheet, and put in the oven to cook for an additional 10 minutes (to a minimum internal temperature of 160 °F). Add chicken broth to the sauté pan and stir to loosen the flavorful brown bits. Set aside for later. Meanwhile, place grated apples, cinnamon stick, and bay leaf in a small saucepan. Cook over medium heat until the apples begin to soften. Add cranberries, orange juice, and saved broth with flavorful brown bits. Bring to a boil, and then lower to a gentle simmer. Simmer for up to 10 minutes, or until the cranberries are plump and the apples are tender. Remove the cinnamon stick. Peel the orange used for the zest, and cut it into eight sections for garnish. Serve one pork chop with ¼ cup of sauce and two orange segments

Ken Oringer’s Lacquered Pork Belly with Preserved Lemon, Soy Sake Glaze

Ken Oringer’s Lacquered Pork Belly with Preserved Lemon, Soy Sake Glaze

1 12-inpork bellych x 8-inch piece pork belly
1 C. preserved lemon
1 C. soy sauce
2 C. sake
2 C. Coca Cola
2 C. sugar
2 T. coriander seeds
2 T. fennel seed
Steamed white rice, for serving

Place all ingredients in large saucepot. Bring to boil and simmer gently for 3 hours until pork belly is soft when poked with meat fork. Remove the belly and reduce sauce to a light glaze. Glaze top of belly. Serve with steamed white rice.

Smoked Ribs with Huckleberry BBQ Sauce

Smoked Ribs with Huckleberry BBQ Sauce

untitled2 racks (2 1/2 lbs. each) pork spareribs trimmed St. Louis-style*

Classic Dry Rub

Huckleberry BBQ Sauce

 

On bony side of ribs, loosen edge of membrane with a table knife. Pull off membrane, using a towel. Cut racks in half. Smear all over with rub. Chill airtight at least 4 hours or overnight; let stand at room temperature for last hour. Meanwhile, soak 2 cups apple wood chips in water 30 minutes. Scrunch 6 sheets (1 1/2 ft. long) of foil into logs 9 in. long. For gas, set a drip pan on center burner (the indirect heat area), fill it halfway with very hot water, and then heat the other burners to low (275° to 300°). For charcoal, ignite 50 briquettes in a chimney. Bank evenly on opposite sides of fire grate, leaving a cleared area in center for drip pan; fill pan halfway with very hot water. Let coals burn to low. Add 5 briquettes to each mound of coals every 30 minutes, starting when ribs go on grill; if fire gets too hot, partially close vents on lid. Set racks upright over drip pan facing one another and wedge foil logs into tops of racks (in between bones) to bridge them and hold them in place. For gas, drain half the wood chips and put in a smoker box, if grill has one; or seal chips in foil, poke quarter-size holes all over it, and set over direct heat (in foil, chips may take a while to start smoking). For charcoal, drain half the wood chips and sprinkle evenly over coals. Grill ribs, covered, 1 hour. Drain remaining wood chips and add as before. Cook until meat is tender when pierced and shrinks 1/2 in. from bone tips, 2 to 3 hours. Pour 1 cup sauce into a bowl. Remove foil from ribs and set ribs flat, bony side up, over indirect heat. Brush with 1/2 cup sauce. Cook until sauce sets, 5 minutes. Turn, brush again, and cook 3 minutes more. Let ribs sit on a board, tented with foil, 10 minutes. Serve with remaining sauce. Chill extra sauce 1 week, or freeze.

 

*Ask a butcher to trim ribs, or do it yourself: On bony side, trim flap of meat from center, flush with bones. Cut rack lengthwise between wide rib section and chewy, narrow rib tips. Save trimmings for soup.

 

 

 

Cordon Bleu Crescent Bake

Cordon Bleu Crescent Bake

2 cans (8 oz. each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz. each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 T. Dijon mustard
4 oz. sliced chicken
4 oz. sliced ham
4 slices (1 oz. each) Swiss cheese

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Unroll 1 can of dough (if using crescent rolls, press perforations to seal) onto ungreased cookie sheet. Spread 1 T. of the mustard to within 1/2 inch of edges. Top with chicken, ham and cheese. Unroll remaining can of dough (if using crescent rolls, press perforations to seal); spread with remaining mustard. Place mustard side down on cheese; press edges with fork to seal. Bake at 375°F 15 to 20 minutes.

Citrus Pork Stir Fry

Citrus Pork Stir Fry

Citrus_Pork_Stir-Fry1 lb.  Pork loin, thinly sliced

2 cups broccoli florets

4 carrots (1 lb.), sliced

½ cup coarsely chopped oranges

¼ cup Italian Dressing

2 tsp.  Soy sauce

¼ cup Cashews, toasted

 

HEAT grill to medium-high heat. Combine all ingredients except nuts. POKE small holes in bottom of large disposable aluminum foil pan; fill with meat mixture. Place on grate of grill; cover with lid. Grill 15 min. or until meat is done and vegetables are crisp-tender, stirring frequently. TOP with nuts.

 

Bacon Wrapped Pork Tenderloin and Green Beans with Almond and Lemon Brown Butter

Bacon Wrapped Pork Tenderloin and Green Beans with Almond and Lemon Brown Butter

1Bacon Wrapped Pork Tenderloin pork tenderloin (about 1 lb)
kosher salt and black pepper
4 sprigs fresh thyme
4-6 slices bacon
1 T olive oil

Heat oven to 400 degrees. Pat the pork dry with paper towels. Season with salt and pepper. Top the pork with the thyme and wrap it with the bacon. Heat the oil in a large cast iron skillet. (I used my Dutch oven and had to cut the tenderloin in half to get it to fit.) Add the pork and cook for 2 minutes per side. Transfer to oven and roast for 20 to 25 minutes (until it reaches 155 degrees inside). Let rest for 5 minutes before slicing.

1 lb green beans, trimmed
3 T unsalted butter
2 t fresh lemon juice
1/4 cup unsalted roasted almonds, chopped
Kosher salt

Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 4-6 minutes. Drain and transfer to a serving bowl. Meanwhile brown the 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). Add the lemon juice, almonds and about 1/4 t salt. Swirl skillet over heat for 30 seconds more to toast the almonds. Spoon the mixture over the green beans

Pork Green Chile

Pork Green Chile

Pork-Green-Chile-Stew-flipped-resized
4 pounds pork butt or shoulder roast
1/4 cup cooking oil or lard
Salt, to taste
2 medium yellow onions, peeled and diced
4 large cloves garlic, peeled and diced
4-6 tomatillos, husks removed, washed, trimmed and diced
8 Anaheim (long green) chiles, roasted, de-veined and skinned
4 large poblano chiles, roasted, de-veined and skinned
1-2 jalapeños, seeded, diced (or to taste)
1-2 serrano chiles, diced (or to taste)
1 lime
1 -2 tablespoons freshly cut cilantro leaves, minced

Trim the pork, cutting off most of the fat, silver skin and any other gristly parts. Cut the meat into 1-inch dice. In a large saute or frying pan, pour in the oil and warm it up. Cook the diced pork in batches. This way you can spread the pieces out so they don’t touch one another. This means it will brown rather than stew. Add a little salt to each batch that you fry. After each batch of pork is lightly browned, transfer it to the pot that you are going to simmer the chile in. When you are browning the last batch, the pan may have become dry, with a lot of golden brown on the bottom. Before the last batch of meat is completely browned, add the onions, garlic and tomatillo and continue to cook, stirring. The moisture of the vegetables will help loosen up the browned bits. With a wooden stirring spoon, you also can scrape up the browned bits from the bottom of the pan and get all that flavor into your stew. When the meat and vegetables are browned and in the larger pot, dice all of the trimmed chiles into pieces roughly an inch or two wide, add to the pot. Add the diced jalapeños and serrano chiles. Stir and cover the pot. Bring to a simmer and let it simmer, covered, until the chile has cooked down and the pork is getting tender. If the chiles are very fresh, they’ll put off more liquid. If you want the dish very thick, take the lid off the top of the pot and let it reduce. When the pork is fork tender, squeeze in the juice from half of the lime and add the cilantro. Stir and taste for seasoning (salt, more lime if you like).

Deep-Dish Skillet Pizza

Deep-Dish Skillet Pizza

skillet1 loaf frozen bread dough, thawed

1 to 2 15-oz. jars pizza sauce

1/2 lb. ground pork sausage, browned and drained

5-oz. pkg. sliced pepperoni

1/2 c. sliced mushrooms

1/2 c. green pepper, sliced

Italian seasoning to taste

1 c. shredded mozzarella cheese

1 c. shredded Cheddar cheese

 

Generously grease a large cast-iron skillet. Press thawed dough into the bottom and up the sides of skillet. Spread desired amount of pizza sauce over dough. Add favorite toppings, ending with cheeses on top. Bake at 425 degrees for 30 minutes. Carefully remove skillet from oven. Let stand several minutes; pizza will finish baking in the skillet. Cut into wedges to serve. Serves 4.