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Category: Pork

Fregola with Pancetta & Pecorino

Fregola with Pancetta & Pecorino

1 T. extra virgin olive oil

2 oz. pancetta, minced

1/2 large onion, minced

1 large garlic clove, minced

1/2 lb. fregola (pasta similar to couscous)

2 1/2 C. chicken broth

2 T. freshly grated pecorino cheese

1 T. minced Italian parsley

Salt and fresly ground pepper

 

Cook the olive oil and pancetta in a saucepan over moderately low heat until the pancetta begins to crisp.   Add the onion and garlic and sauté until the onion is soft, about 10 minutes. Add the fregola and the broth. Bring to a simmer, cover and adjust the heat to maintain a gentle simmer. Cook for 15 minutes.  Remove from heat and stir in the pecorino, parsley and salt and pepper to taste.

 

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Ham & Green Noodle Casserole

Ham & Green Noodle Casserole

6 C. hot water

1 8–oz pkg spinach linguine or noodles

1 1- oz. can cheddar cheese soup

1 5—oz can evaporated milk

1 tsp. prepared mustard

1/4 tsp. pepper

1 C. diced cooked ham

1 4–oz can mushrooms, drained

1/2 C. sliced ripe olives

1/2 C. peanuts

 

Place water in a 4-qt casserole. Cover & microwave on high 6 minutes or till water boils. add linguine; stir. Cover & microwave on high 4 minutes; stir. Cover again and microwave on high 4 minutes or till pasta is tender; drain.  Stir in soup, evaporated milk, mustard & pepper. Fold in ham, mushrooms, olives & peanuts. Cover again. Microwave on high 6-8 minutes or till steaming hot, stirring midway through cooking.

 

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Zucchini Boats

Zucchini Boats

4 small zucchini, sliced lengthwise and seeds removed

1/2 lb. lean Italian sausage

4 oz. light cream cheese, room temperature

1/2 C. shredded Pepper Jack cheese

1/2 C. shredded Parmesan cheese

1 T. fresh or 1 tsp. dried chives

Using a spoon, scoop seeds and part of the pulp from center of zucchini slices, leaving ¼ to ½-inch wall. Combine cooked and drained sausage, cream cheese, Jack cheese, Parmesan cheese and chives in a bowl and mix well. With a spoon, stuff zucchini boats with cheese mixture. Place boats on a lightly greased baking dish and bake until heated thru and cheese is melted, about 8 minutes.

 

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Spicy Cowboy Beans

Spicy Cowboy Beans

To cut the spiciness, seed the jalapeño before adding it to the beans; garnish the dish with sour cream and chopped cilantro.

 

1 lb. dried pinto beans

1 1-lb. fully cooked center-cut ham slice, cut into 1/2-inch cubes

1 1/4-lb. piece salt pork, rind scored in crisscross pattern

1 large onion, chopped

6 T. chili powder

2 garlic cloves, minced

1 jalapeño chili, minced

2 tsp. Worcestershire sauce

1 tsp. hot pepper sauce (such as Tabasco)

1 bay leaf

Place beans in heavy large Dutch oven. Add enough water to cover by 3 inches. Boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain. Return beans to Dutch oven. Add enough water to cover by 2 inches. Add all remaining ingredients. Bring to boil. Reduce heat to medium. Simmer until beans are tender and liquid thickens, stirring frequently, about 3 hours. Discard salt pork and bay leaf. Season beans with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Ladle into bowls and serve.

Hawaiian Pork Chops

Hawaiian Pork Chops

1 or more cans of pineapple rings, depending on how many chops you are grilling (1 ring per chop).

1 T. Worcestershire sauce

1 tsp. Louisiana hot sauce

2 T. brown sugar (omit if the pineapple rings are sweetened)

Measure out one C. of juice from the canned pineapple rings. Add the Worchester and the hot sauce, and simmer a few minutes in non-reactive saucepan. Season the chops with salt and fresh-ground black pepper. Baste with the juice mix as they cook.  While the chops grill, grill the pineapple rings until they start to brown. Serve the chops with a pineapple ring on top.

 

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Asian Pork and Noodle Bowl

Asian Pork and Noodle Bowl

1/4 of a small head of cabbage

1 T. vegetable oil

8 oz of cooked pork tenderloin cut in short strips

1 can of chicken broth

2 tsp.soy sauce

8 green onions, chopped

2 packages (3 oz each) ramen noodles with chicken flavoring

 

Shred the cabbage into thin strips. In a wok, pour the T. of vegetable oil and heat to medium heat. Add the cabbage and pork. Stir fry until the cabbage begins to soften. Open the packages of ramen noodles and remove the flavor packets. Add the can of chicken broth to the wok, the two packets of chicken flavoring, and 2 cans of tap water. Also add soy sauce. Bring the ingredients to a boil, then reduce the heat to low and simmer for 10 minutes, stirring occasionally. Stir in green onions. Heat two minutes. Add the two packages of ramen noodles, breaking them into smaller pieces if you wish. Cook until the noodles are tender, about two to four minutes. Serve immediately.

Asian Crispy Wonton Lasagna

Asian Crispy Wonton Lasagna

Peanut oil, for frying

12 wonton wrappers

Salt

Vegetable Layer:

4 tsp. vegetable or peanut oil

2 tsp. sesame oil

2 tsp. minced garlic

2 tsp. minced ginger

2 tsp. minced green onions

1/2 C. shredded carrots

1/4 C. diced red bell peppers

2 C. thinly sliced Napa cabbage

1/3 C. water

2 tsp. hoisin sauce

1/4 tsp. salt

1/8 tsp. freshly ground white pepper

1 T. diced green onion

1 1/2 tsp. chopped fresh cilantro leaves

Meat Layer:

2 tsp. vegetable oil

1 tsp. sesame oil

1 tsp. minced garlic

1 tsp. minced ginger

1 tsp. minced green onion

1/2 C. ground pork

1/2 lb. 1/2-inch diced shrimp

1 T. hoisin sauce

1 T. plus 1/4 C. soy sauce

2 T. sugar

1 tsp. cornstarch, dissolved in 2 tsp. water

1 T. chopped fresh cilantro leaves

1/4 C. mirin

2 large shrimp, split in 1/2 lengthwise

Whole cilantro leaves, for garnish

 

In a large 1-gallon pot, heat 2 inches of peanut oil to 350 degrees F. Fry the wontons in batches until golden and crispy, about 90 seconds. Remove from the oil and drain on a paper-lined plate. Season with salt and reserve until ready to assemble the lasagnas.  Place a 12-inch sauté pan over medium-high heat and add the oils. Once the oils are hot, add the garlic, ginger, and green onions, and stir with a rubber spatula for 30 seconds, to keep from burning. Add the carrots and peppers to the pan and sauté, while stirring for 2 minutes. Add the cabbage to the pan and continue to cook for 3 minutes. Pour the water into the pan and continue to cook until all of the water is dissolved, about 3 minutes longer. Season the cabbage with the hoisin, salt, and pepper. Garnish with the green onions and cilantro and toss to blend.

Place 1 wonton skin on the base of 4 separate plates. Divide the vegetables among the 4 plates, and top each with another wonton skin. Continue by adding the meat mixture onto the second wonton.  Place a 10-inch sauté pan over a medium-high heat and add the oils. When the oil is hot, add the garlic, ginger, and green onions to the pan. Sauté for 30 seconds, and add the pork. Cook the pork, stirring occasionally, until most of the fat has rendered out and there is very little pink to be seen, about 3 minutes. Add the diced shrimp to the pan and continue to cook, stirring, for another 2 minutes. Add the hoisin, soy sauce, and 1 T. sugar to the pan, and cook, stirring, until the liquid is reduced slightly, about 1 minute. Add the cornstarch slurry to the pan and cook, stirring for 1 minute longer. Sprinkle the fresh cilantro over the pan and toss to blend.  Layer the second wonton skin with the meat mixture and top with the third and final wonton skin. In the same pan that you cooked the pork and shrimp in, add the remainder of the soy sauce (1/4 C.), remaining 1 T. of sugar, the mirin, and the shrimp halves. Place this over a high heat, and cook, until the shrimp are cooked and the liquid has reduced to a glaze, about 3 minutes.  Place a shrimp half on top of each wonton, and garnish with the cilantro. Drizzle the glaze around the lasagna on the plate and serve immediately.

Perogy Lasagna (Oamc)

Perogy Lasagna (Oamc)

12 cooked lasagna noodles

2 cups cottage cheese

1 egg

1 teaspoon onion salt

1 1/2 cups grated cheddar cheese, divided

2 1/2 cups mashed potatoes

1/2 cup bacon bit

1 onion, chopped and cooked until clear

4-6 slices bacon, fried crisp and crumbled

 

Mix together cottage cheese, egg and onion salt. In another bowl, mix together 1/2 cup cheese, mashed potatoes, bacon bits and onion. Line bottom of a 9 X 13 inch pan with 4 noodles. Spread first mixture evenly on top. Add 4 additional noodles and cover evenly with potato mixture. Top with remaining 4 noodles, remaining cheese and bacon. Bake at 350 degrees for 30 minutes. Serve with sour cream. For best flavour, bake ahead and reheat. **For OAMC: I make as directed and then freeze. (For better flavour bake before freezing) Defrost overnight and bake for 30 minutes at 350 degrees. OR bake from frozen for 1 hour 30 minutes or until heated through.**.

 

 

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Zucchini Boats

Zucchini Boats

4 small zucchini, sliced lengthwise and seeds removed

1/2 lb. lean Italian sausage

4 oz. light cream cheese, room temperature

1/2 C. shredded Pepper Jack cheese

1/2 C. shredded Parmesan cheese

1 T. fresh or 1 tsp. dried chives

 

Using a spoon, scoop seeds and part of the pulp from center of zucchini slices, leaving ¼ to ½-inch wall. Combine cooked and drained sausage, cream cheese, Jack cheese, Parmesan cheese and chives in a bowl and mix well. With a spoon, stuff zucchini boats with cheese mixture. Place boats on a lightly greased baking dish and bake until heated thru and cheese is melted, about 8 minutes.

 

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Apricot Glazed Ham

Apricot Glazed Ham

2T. Butter

1/2 C. Dry Sherry (Apple Juice can work)

1/2 C. Apricot Jam

12 Dried Apricots

8 Slices Spiral Sliced Ham

 

Preheat oven to 325.  Melt Butter over low heat in small casserole or ovenproof skillet.  Add sherry, jam, and apricots.  Stir until sauce is smooth.  Add smoked ham to dish.  Cover and bake 30 minutes.  Baste ham and bake until ham is glazed, 5-10 minutes.  Do Not Over Cook!!!  Serve immediately.

 

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Alton Brown’s Swedish Meatballs

Alton Brown’s Swedish Meatballs

 

2 slices fresh white bread

1/4 C. milk

3 T. clarified butter, divided

1/2 C. finely chopped onion

A pinch plus 1 tsp. kosher salt

3/4 pound ground chuck

3/4 pound ground pork

2 large egg yolks

1/2 tsp. black pepper

1/4 tsp. ground allspice

1/4 tsp. freshly grated nutmeg

1/4 C. all-purpose flour

3 C. beef broth

1/4 C. heavy cream

 

Preheat oven to 200 degrees F. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside. In a 12-inch straight sided sauté pan over medium heat, melt 1 T. of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside. In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 tsp. of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes. Using your hands, shape the meatballs into rounds, approximately 1 ounce each. (The size of large walnuts in the shell.) Heat the remaining butter in the sauté pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and sauté until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven. Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Alsatian Bacon and Onion Tart

Alsatian Bacon and Onion Tart

 

For the pastry:

1 3/4 C. all-purpose flour

8 T. (1 stick) chilled butter, cut into pieces

1 tsp. salt

2 T. ice water

 

For the filling:

6 to 8 slices ventrèche or Black Forest bacon

1/2 C. farmer’s pot cheese (or low-fat ricotta, beaten)

1/2 C. half-and-half

1 T. all-purpose flour

1 tsp. salt

2 T. vegetable oil

1 large onion, thinly sliced

 

To make the pastry, sift the flour onto a work surface, place the butter in the center, and rub with your fingertips until tiny particles form. Make a well in the mixture, add the salt and water, and mix quickly with fingertips until dough is smooth. Form dough into a ball, wrap in plastic wrap, and chill about 30 minutes.  Preheat oven to 400°F. Butter a heavy baking sheet; set aside.  To make the filling, fry the bacon in a large skillet over moderate heat until almost crisp; drain on paper towels and chop coarsely. Set aside. Roll out the dough to form a thin rectangle about 7 by 10 inches; place on the prepared baking sheet and form a slight border by pinching the edges upward. In a bowl, combine the cheese, half-and-half, flour, salt, and oil. Mix until well blended, and spoon the mixture evenly over the bottom fo the pastry shell. Distribute the onion slices over the top, sprinkle on the bacon, and bake for 15 to 20 minutes, or until the pastry is golden brown. Cut the tart into rectangles to serve.

New Year’s Cabbage with Sausage

New Year’s Cabbage with Sausage

6 dried black mushrooms

2 green onions including tops

2 T. vegetable oil

3 cloves garlic minced

1/2 boneless chicken breast, thinly sliced

1 Chinese sausage (2 ounces) cut diagonally into 1/4 inch slices

1 Chinese (Napa) cabbage (about 1 1/2 pounds) cut into bite-size pieces

Sauce

1/3 C. chicken broth

3 T. soy sauce

1 T. dry sherry

2 tsp. chile paste (optional)

1 tsp. sugar

1/4 tsp. salt

4 tsp. cornstarch mixed with 2 T. water

 

Soak mushrooms in enough warm water to cover for 30 minutes. Drain, cut off and discard stems, and slice caps in half. Set aside. Cut white and green parts of onions diagonally into 2 inch pieces and separately set aside. Combine all sauce ingredients except cornstarch solution in a bowl and set aside. Cooking: Place a wok or wide frying pan over medium-high heat until hot. Add oil, swirling to coat sides. Add garlic, cook, stirring until fragrant. Add white parts of green onions, chicken, and Chinese sausage and stir fry for 2 minutes. Add cabbage and sauce. Reduce heat, cover, and simmer, stirring occasionally, for 15 minutes or until cabbage is tender. Add cornstarch solution and cook, stirring, until sauce boils and thickens slightly. Toss in green onion tops and mix well.

Dr. BBQ’s Big-Time Championship Pork Butt

Dr. BBQ’s Big-Time Championship Pork Butt

1 (7-pound) Pork Butt, bone in

 

Dr. BBQ’s Big-Time Barbecue Rub

1/2 C. salt

1/2 C. Turbinado sugar

1/4 C. granulated brown sugar

1 T. granulated garlic

1 T. granulated onion

2 T. paprika

2 T. chili powder

2 T. freshly ground black pepper

2 tsp. cayenne

1 T. thyme leaves

1 T. ground cumin

1 tsp. ground nutmeg

Combine all ingredients, mix well, and store in an airtight container.

 

Leave butt untrimmed. Pack the rub on as heavily as possible onto the exposed meat areas. No need to season the fat cap. Return the pork butt to the refrigerator for at least a hal hour but up to 12 hours. Prepare the cooker for indirect cooking at 235-degrees, using hickory and cherry wood for flavor. Put the butt in fat side up. Cook for at least 10 hours before even peeking.  After that, check it every hour until it reaches an internal temperature of 190-degrees.  If the bone is sticking out and the meat feels soft, it is done. If it’s still a little tough, cook it a little longer, but not past 200-degrees. Take it out of the cooker and let it rest for one-half hour. Using big neoprene gloves or two forks, slide the fat cap off and discard it. Slide the bone out and discard it. Now, just work through the butt, shredding the good meat and discarding any fat. Toss the meat all together with a little more rub and serve.

 

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Sweet Sausages Braised in Onions with Horseradish Smashed Potatoes

Sweet Sausages Braised in Onions with Horseradish Smashed Potatoes

2 lb. small red potatoes, cut into quarters

Coarse salt

1 T. extra-virgin olive oil (EVOO)

8 links (about 2 pounds) sweet Italian sausage

2 medium yellow onions, thinly sliced

2-3 T. chopped fresh thyme leaves

3 garlic cloves, chopped

Coarse black pepper

1/4 C. balsamic vinegar

2 C. chicken stock or 1 14oz can chicken broth

2 T. honey

2 T. unsalted butter

1/4-1/3 C. sour cream

1 rounded T. prepared horseradish

1/4-1/2 C. milk

1/4 C. fresh flat-leaf parsley, chopped

Sweet Sausages Braised in Onions with Horseradish Smashed Potatoes

For the smashed potatoes, place the potatoes in a pot and cover with water. Cover the pot with a lid and bring the water to a boil. Salt the water and potatoes. Take off the lid and boil the potatoes until tender, 10-12 minutes. While the potatoes are cooking, start the sausages. Heat a large skillet over medium-high heat with the EVOO. Add the sausage links and brown on all sides, about 4 minutes. Remove the sausages from the skillet and reserve. To the skillet, add the onions, thyme, and garlic, and season with salt and pepper. Cook the onions, stirring frequently, until they begin to brown, about 5 minutes. Add the balsamic vinegar, chicken stock, and honey. Bring the liquid to a simmer, then add the browned sausages back to the pan and braise the sausages until they are cooked through and the sauce has reduced by half, 8-10 minutes. While the sausages are braising, drain the potatoes and return them in the hot pot to the warm stove top to dry them out. Add the butter, sour cream, horseradish, and milk to the potatoes and smash to the desired consistency. Season the potatoes with salt and pepper to taste. Divide the horseradish smashed potatoes among 4 serving dishes. Add the chopped parsley to the sausages, then top each serving of potatoes with 2 sausages and some of the braising liquid.

 

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Orange Chili Chops

Orange Chili Chops

4 pork center loin chops, 1 1/2″ thick

2 tsp. chili powder

2 T. honey

1/2 tsp. grated orange peel

1/2 tsp. garlic powder

1 tsp. ground cumin

1 tsp. salt

1/2 tsp. rosemary

1/2 tsp. thyme

 

In a bowl, combine honey, seasonings and orange peel; mix well. Spread over one side of pork chops. Place honey-side down on grill over MEDIUM-LOW heat and barbecue 4-6 minutes per side, brushing remaining honey mixture over other side of meat.

 

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Instant Pot Ham with Apple Cider and Brown Sugar

Instant Pot Ham with Apple Cider and Brown Sugar

Instant Pot Ham with Apple Cider and Brown Sugar

4 lb. boneless spiral-cut ham with glaze packet

1 cup apple cider

1 T. Worcestershire sauce

1 cinnamon stick

1 bay leaf

1 cup brown sugar

 

Add trivet to pot, along with apple cider, Worcestershire sauce, cinnamon stick, and bay leaf. Place ham on top of trivet and cover with half of the included glaze packet. If there is no packet, you can skip this step. Transfer ham to a cutting board and cover evenly with brown sugar. Move ham back to pot, lock lid, and cook at high pressure for 5 minutes. Once cook time is complete, allow pressure to release naturally.

Pour remaining contents of glaze packet over ham. And/or baste ham with juices at the bottom of the pot.

Herby Lentil Salad with Canadian Bacon

Herby Lentil Salad with Canadian Bacon

Herby Lentil Salad with Canadian Bacon

 

Olive Oil Pan Spray

1 clove Garlic, crushed

4 Scallions, sliced

2 13oz. cans Green Lentils, rinsed

2 T. Balsamic Vinegar

3 T. chopped herbs of choice

1 C. cherry Tomatoes, halved

3 ¼ oz. Canadian Bacon, sliced

 

Quick sauté the scallions and garlic in olive oil spray.  Stir in lentils, vinegar, herbs and tomatoes and set aside.  Broil the bacon until crisp, place on top of salad and serve.

 

Yield: 4 servings

Calories: 313

Fat: 12g

Fiber:

Sticky Tamarind Ribs (Instant Pot)

Sticky Tamarind Ribs (Instant Pot)

Sticky Tamarind Ribs (Instant Pot)

4 to 5 pounds baby back ribs

1 teaspoon kosher salt, plus more to taste

¼ cup tamarind paste or concentrate

¼ cup fresh orange juice (from about 1/2 orange)

¼ cup honey, plus more as needed

2 tablespoons soy sauce

¼ teaspoon grated lime zest

1 tablespoon fresh lime juice

1 star anise pod

2 tablespoons neutral oil, such as safflower or canola

4 small shallots, diced (about 1/3 cup)

1 ½ teaspoons grated peeled fresh ginger

2 garlic cloves, grated on a Microplane or minced

Cut the ribs into chunks of 2 or 3 ribs, depending on their size, and place them in a large bowl. Toss with 1 teaspoon salt, and set aside while you prepare the sauce. In a small bowl, combine the tamarind, orange juice, honey, soy sauce, lime zest and juice and star anise. Set aside. Using the sauté function, heat the oil in the pressure cooker. Stir in the shallots and cook until they are starting to brown, about 5 minutes. Stir in the ginger and garlic and cook until fragrant, another minute, then stir in the tamarind mixture. Bring to a simmer, and then scrape the sauce into the large bowl of ribs. Toss gently to combine. Arrange the ribs standing up along the outer edge of the pressure cooker, making a ring with the meat side of the ribs facing out. Continue with the remaining ribs, arranging them to make concentric circles. Pour any remaining sauce over the ribs, cover and cook on high pressure for 32 minutes. Allow the pressure to release naturally. Heat the broiler. Transfer the ribs, meat-side down, to a rimmed baking sheet. Turn the pressure cooker to the sauté function and cook to reduce the sauce until it’s thick, about 15 minutes; spoon the fat off the top when finished. Taste the sauce, and adjust the seasoning or add more honey if necessary; then brush the ribs with the sauce. Broil the ribs until they are charred in spots, 1 to 3 minutes. Then flip them over, brush with more sauce, and broil on that side until charred. Serve immediately, with more sauce on the side. Tip: If you’d rather use a slow cooker, add 3/4 cup water to the machine when adding the sauce in Step 4. Cook the ribs on high for 4 to 5 hours or on low for 6 to 8 hours. Remove the ribs, reduce the sauce and broil as described in Step 6.

Flamenquines

Flamenquines

Flamenquines

1 pound of 1/2-inch thick boneless pork loin chops (about 5 pork chops)

Salt

Freshly ground pepper

Thin slices of prosciutto ham

2 eggs

1 T. whole milk

11/4 C. almond flour

Olive oil for frying

Mayonnaise for serving

 

Trim excess loose fat from pork chops. Working with 1 pork chop at a time, place between 2 sheets of plastic wrap and pound into a 1/4-inch thick cutlet. Arrange the cutlets on a work surface and season with salt on one side, and pepper lightly on both sides. Cover each cutlet with a slice of prosciutto and roll lengthwise into a cylinder. In a shallow bowl, beat the eggs with the milk. Dip the pork rolls in the egg mixture, then in the almond flour, pressing on them lightly. Transfer to a plate until ready to cook. In a cast iron skillet, heat 1/4-inch of olive oil until shimmering. Test the heat of the oil by dropping a few bits of almond flour into the pan. If it fries up quickly without burning, you are ready to go. Add the pork rolls and fry over moderate heat, rotating every few minutes, until an instant-read thermometer inserted in the center registers 1550, about 5-8 minutes. Transfer the rolls to paper towels, cut once in the center on the diagonal. Serve hot, with a dollop of mayonnaise on the side.

Pork Chops with Sauerkraut

Pork Chops with Sauerkraut

Pork Chops with Sauerkraut

 

4 T. Butter

2 Onions, chopped

1-1/2 Lb. Sauerkraut

1/2 Cup Beef Broth

1/2 Cup Wine or Beer

1 Green Pepper, chopped

2 Bay Leaves

2 Tsp. Paprika

1/8 Tsp. White Pepper

4 Pork Chops

1/2 Tsp. Salt

Black Pepper

 

Heat 2 tbsp, butter in casserole and sauté onions until golden brown. Add sauerkraut and broth and simmer 30 minutes. Add wine, green pepper, bay leaves, paprika and white pepper and simmer 30 minutes more. Heat remaining butter in skillet. Sprinkle chops with salt and pepper and sauté about 15 minutes on each side until golden brown and done. Arrange chops on top of sauerkraut in the casserole.

Grilled Pork Tenderloin with Peach Salsa

Grilled Pork Tenderloin with Peach Salsa

Grilled Pork Tenderloin with Peach Salsa

 

Peach Salsa

 

1 medium peach, halved and pitted

1 medium purple plum, halved and pitted

1 medium apricot, halved and pitted

1 1-inch-thick slice red onion

1 tablespoon olive oil

¼ teaspoon salt

¼ teaspoon ground pepper

2 tablespoons chopped fresh cilantro

1 tablespoon lime juice

 

Pork Tenderloin

 

1 tablespoon olive oil

2 cloves garlic, minced

¾ teaspoon chili powder

½ teaspoon ground cumin

½ teaspoon salt

¾ teaspoon ground pepper

1 pound pork tenderloin, trimmed

 

To prepare salsa: Preheat grill to medium. Brush fruit halves and onion slice with oil. Sprinkle with ¼ tsp. each salt and pepper. Grill the fruit and onion until tender and grill-marked, 3 to 4 minutes per side. Remove from grill and coarsely chop. Transfer to a medium bowl; stir in cilantro and lime juice. To prepare pork tenderloin: Combine oil, garlic, chili powder, cumin, salt, and pepper in a small bowl; rub evenly over pork. Grill the pork over medium heat, covered, turning every 1½ minutes, until an instant-read thermometer inserted in the thickest part registers 145°F, 14 to 16 minutes. Transfer to a clean cutting board and let stand for 10 minutes. Slice the pork diagonally. Divide the pork slices among 4 plates and top with the salsa.

Adobado Pork Tenderloin

Adobado Pork Tenderloin

5 ancho chiles

2 C. boiling water

1 C. fat-free, less-sodium chicken broth

2 T. sugar

3 T. cider vinegar

1 tsp. dried oregano

2 tsp. olive oil

1/2 tsp. salt

1/2 tsp. ground cumin

1/4 tsp. black pepper

1/8 tsp. ground cloves

4 large garlic cloves, halved

2 pounds pork tenderloin

Cooking spray

Heat a large nonstick skillet over medium-high heat until hot. Add chiles; cook 2 minutes, turning frequently. Remove from heat; cool. Discard stems and seeds. Combine roasted chiles and boiling water in a bowl; cover and let stand for 20 minutes or until soft. Drain well. Combine rehydrated chiles, broth, and next 9 ingredients (broth through garlic) in a blender; process until smooth. Cook chile paste in skillet over medium-low heat until very thick (about 8 minutes), stirring frequently. Cool. Trim fat from pork. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying flat. Place pork in a 13 x 9-inch baking dish; spread chile paste over all sides of pork. Cover and marinate in refrigerator 6 hours or overnight. Prepare grill. Remove pork from dish, reserving chile paste. Insert a meat thermometer into the thickest part of pork. Place pork on a grill rack coated with cooking spray; cook for 8 minutes on each side or until thermometer registers 160°F (slightly pink), brushing with reserved chile paste frequently.

Pork Chops ‘n Pierogi

Pork Chops ‘n Pierogi

8 frozen potato and onion pierogi

2 bone-in pork loin chops (3/4 inch thick)

1/2 teaspoon salt, divided

1/2 teaspoon pepper, divided

4 tablespoons butter, divided

1 medium sweet onion, sliced and separated into rings

1 medium Golden Delicious apple, cut into 1/4-inch slices

1/4 cup sugar

1/4 cup cider vinegar

 

Cook pierogi according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm. In the same skillet, sauté onion in remaining butter for 3 minutes. Add apple; sauté until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogi. Add pork chops and pierogi to skillet; stir to coat.

 

Serving Size: ½ recipe

Calories: 730

Fat: 33g

Fiber: 5g

Thyme Pork Chops with Roasted Cauliflower

Thyme Pork Chops with Roasted Cauliflower

2 pork, rib chops, cut 3/4-inch thick

2 teaspoon thyme, fresh

1/8 teaspoon salt

1/8 teaspoon pepper, black ground

Nonstick cooking spray

3 cups cauliflower

1 small onion

1 tablespoon EVOO

 

Trim fat from meat. In a small bowl, combine thyme, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sprinkle onto both sides of chops. Rub in with your fingers. Set aside.  Coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add cauliflower and onion wedges; sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.  Cook and stir vegetables about 5 minutes or until almost tender. Push cauliflower and onion to edge of skillet.  Add oil to skillet. Arrange seasoned chops in a single layer in skillet. Cook over medium heat for 10 to 15 minutes or until pork chops are done and vegetables are tender, turning chops to brown evenly and stirring vegetables often.

Oven-Fried Pork Chops

Oven-Fried Pork Chops

4 pork chops, trimmed

2 T. butter, melted

1 egg, beaten

2 T. milk

1/4 tsp. black pepper

1 C. herb-seasoned dry bread stuffing mix

Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9×13 inch baking pan. Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan. Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.

Thyme Pork Chops and Roasted Cauliflower

Thyme Pork Chops and Roasted Cauliflower

 

2 pork, rib chops, cut 3/4-inch thick

2 tsp. thyme, fresh

1/8 tsp. salt

1/8 tsp. pepper, black ground

Cooking spray

3 C. cauliflower

1 small onion

1 T. oil, olive

 

Trim fat from meat. In a small bowl, combine thyme, 1/8 tsp. salt, and 1/8 tsp. pepper; sprinkle onto both sides of chops. Rub in with your fingers. Set aside. Coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add cauliflower and onion wedges; sprinkle with remaining 1/8 tsp. salt and 1/8 tsp. pepper. Cook and stir vegetables about 5 minutes or until almost tender. Push cauliflower and onion to edge of skillet. Add oil to skillet. Arrange seasoned chops in a single layer in skillet. Cook over medium heat for 10 to 15 minutes or until pork chops are done and vegetables are tender, turning chops to brown evenly and stirring vegetables often. Serve chops and vegetables on 2 plates

 

Bow Tie Pasta with Sausage and Sweet Peppers

Bow Tie Pasta with Sausage and Sweet Peppers

 

1 pound Italian sausage, cut into 1/2 inch pieces

2 green bell peppers, chopped

8 ounces farfalle pasta

1/2 C. beef broth

1/4 tsp. ground black pepper

 

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil. Toss pasta with sausage sauce and serve.

Pork Marsala with Mushrooms & Shallots

Pork Marsala with Mushrooms & Shallots

Pork Marsala with Mushrooms & Shallots

 

1 lb boneless center cut pork chops (on the thin side)

2 thinly sliced shallots

2 chopped garlic cloves

1 box pre sliced baby bella mushrooms

1/2 C. Marsala wine

1/2 C. chicken stock

about 2 T. olive oil

about 2 T. butter

about 1/3 C. all purpose flour

about 1 tsp. of garlic powder

about 1/2 tsp. of Kosher salt and ground pepper

fresh thyme

Dijon Mustard, optional

 

On a plate or shallow bowl add flour, garlic powder and salt and pepper-mix. Toss your pork in the mixture to coat all sides and tap off the excess. In a sauté pan or similar add butter and oil to a medium high heat, when butter is melted, add pork. Add pork to pan and cook, flipping over one time when sides get golden brown. Lower the heat to medium-lowish and add your mushrooms, shallots, and garlic to the pan. Use tongs to toss them around so they are touching the pan. Add in your Marsala wine and chicken broth and use a wooden spoon to scrape up the bits at the bottom of the pan. Add in fresh thyme (about a tsp.-T.) Cover the pan and let cook for about 7-8 minutes Optional- add in about a tsp. of Dijon Mustard (pork and mustard are a match made in heaven) and let cook for another 3-4 minutes uncovered It will be ready when the sauce has thickened into a gravy.

Prosciutto Eggplant Rollatini

Prosciutto Eggplant Rollatini

2 medium Florida eggplants

Homemade tomato sauce (or premade)

8 oz ricotta cheese

1⁄2 oz prosciutto ham, diced

2 oz grated parmesan

3 oz shredded mozzarella

Olive oil

1 pinch nutmeg, to taste

Kosher salt and fresh ground pepper, to taste

 

Slice eggplant lengthwise (approximately 1⁄2-inch thick). Brush lightly with olive oil and season with salt and pepper. Bake eggplant on a cookie sheet in a 375-degree oven for 5 to 8 minutes or until almost tender and brown on top. Let cool. Mix all ingredients (except the eggplant) in a bowl until they are completely combined. Place approximately 1 oz. of filling on each slice of eggplant and roll lengthwise. Secure with toothpick, if desired. Place rolls in a baking dish and top with sauce. Bake completed dish in oven for about 10 minutes, or until heated through. Serve warm with extra grated cheese on top.

Pork Chops Slathered in Mustard Butter with Bacon-Braised Napa

Pork Chops Slathered in Mustard Butter with Bacon-Braised Napa

4 T. EVOO

6 slices Bacon, chopped

3 cloves garlic, chopped

1 Spanish Onion, sliced

2 T. Thyme

1 small head Napa Cabbage, cored and sliced

Salt and Pepper

1/4 C. plus a splash Cider Vinegar

1/2 C. Golden Raisins

3/4 C. Chicken Stock

4 Center Cut Pork Chops, 1” thick

4 T. Butter, very soft

2 T. Grainy Mustard

2 T. chopped flat leaf Parsley

 

Heat large skillet over medium high heat with 2 T. EVOO. Add bacon and cook until crisp, about 3 minutes. Add garlic, onion and thyme and cook for one minute. Add cabbage, salt and pepper, toss to combine and then add 1/4 C. of the cider vinegar, the raisins and the chicken stock. Turn down heat to medium and continue to cook for 8 to 10 minutes, stirring occasionally. While cabbage cooks, heat another large skillet over medium high heat with the remaining 2 T. EVOO. Liberally season pork with salt and pepper. Add chops and cook for 5 minutes per side. For the mustard butter, in a small bowl combine the soft butter, grainy mustard, chopped parsley and a splash of cider vinegar. Top each chop with a dollop of the mustard butter and serve alongside the cabbage.

 

Hiyashi Chuka (Cold Noodle Salad)

Hiyashi Chuka (Cold Noodle Salad)

1 serving of ramen noodles

1 egg, beaten

a chunk of cucumber

1 slice of cooked ham

1/2 of a medium tomato

a dash of toasted sesame seeds (optional)

For sauce:

2 Tsp. dashi

1 1/2 Tsp. soy sauce

1 Tsp. rice vinegar

1 tsp. sesame oil

1 tsp. sugar

1 drop of rayu (optional)

 

Cook ramen noodles according to instructions on package. Avoid using instant ramen noodles: I have not tried them myself, but I imagine that their texture won’t be chewy enough. When noodles are done, drain them and cool them with cold running water or ice immediately. Set aside. Heat a nonstick pan over medium low heat. Add egg and spread it out into a thin crepe. Finely slice egg, cucumber, ham, and tomato. Arrange noodles and toppings in a (chilled) bowl. Mix all ingredients for sauce together. Pour sauce over noodles and garnish with sesame seeds (if you want) just before serving.

Pork Medallions with Cherries

Pork Medallions with Cherries

1 lb pork tenderloin, sliced into half-inch-thick medallions

1/2 C. finely chopped red onion

16 oz bag frozen dark sweet cherries, defrosted slightly in microwave and drained of juice

1/2 C. reduced-sodium chicken broth

2 Tsp. honey

3 tsp. olive oil

1 Tsp. balsamic vinegar

1 tsp. dried thyme

 

Season medallions with salt and pepper to taste. Heat 2 tsp. olive oil in a nonstick skillet over medium-high heat and cook pork until light pink in the center (2 to 3 minutes per side). Transfer to plate and cover with foil. Add remaining oil to skillet. Add onion and saute until soft (about 3 minutes). Stir in cherries, broth, honey, vinegar, and thyme. Simmer until sauce thickens (5 to 8 minutes). Divide medallions evenly onto four plates and top each dish with 2 T. cherry sauce.

Barbecue Sausage

Barbecue Sausage

2 T. oil

1 green pepper, cut into large chunks

1 onion, cut into large chunks

1 lb. smoked sausage, halved lengthwise and cut into 1″ chunks

1 – 1 1/2 C. barbecue sauce

 

 

For the grill – Make a large packet with tin foil. In a large bowl, toss green pepper, onion and smoked sausage with oil. Place in foil packet. Grill for 10 minutes. Add barbecue sauce and grill an additional 5-10 minutes. For the stovetop – Heat oil in a large skillet and add green pepper, onion and smoked sausage. Cook for 15 minutes, until pepper and onions are tender and sausage is fully cooked. Stir in barbecue sauce and cook until heated through. For the oven – Toss the green pepper, onion and sausage with the oil. Bake at 350 degrees for 15 minutes. Stir in barbecue sauce and bake another 10 minutes.

 

from: Cooking During Stolen Moments

Pork Medallions with Black Olives

Pork Medallions with Black Olives

1 pound pork tenderloin, trimmed, cut into 8 pieces, and pounded to 1/4″ thickness

1/2 tsp. ground black pepper

1/4 tsp. salt

1/4 C. unbleached or all-purpose flour

1 T. olive oil

1/2 C. dry white wine or nonalcoholic wine

1/2 C. reduced-sodium chicken broth

1 T. parsley

2 T. sliced black olives, drained

 

Sprinkle the pork with the pepper and salt. Place the flour in a shallow dish. Dredge the pork in the flour, turning to coat. Shake off any excess flour. Heat 1 1/2 tsp. of the oil in a large nonstick skillet over medium-high heat. Add half of the pork and cook for 2 minutes on each side, or until no longer pink. Remove to a plate and keep warm. Repeat to use the remaining oil and pork. Return the reserved pork to the pan. Add the wine, broth, and parsley and bring to a boil. Stir in the olives and cook for 4 minutes.

Scary Snake Calzone

Scary Snake Calzone

 

2 loaves (16 ounces each) frozen white bread dough, thawed

4 T. mustard, divided

2 T. sun-dried tomato pesto, divided

2 tsp. Italian seasoning, divided

10 ounces thinly sliced ham, divided

10 ounces thinly sliced salami, divided

1 1/2 C. (6 ounces) shredded provolone cheese, divided

1 1/2 C. (6 ounces) shredded mozzarella cheese, divided

2 egg yolks, divided

2 tsp. water, divided

red and yellow liquid food coloring

pimento stuffed green olives

roasted red peppers, cut into 1 inch strips

toothpicks

 

Line 2 baking sheets with parchment paper and spray with nonstick cooking spray.  Roll out 1 loaf of dough into 24×6 inch rectangle on lightly floured work surface. Spread 2 T. mustard and 1 T. pesto over dough, leaving 1 inch border and sprinkle with 1 tsp. Italian seasoning.  Layer half of ham and salami over dough. Sprinkle 3/4 C. of each cheese over meats. Brush edges of dough with water. Beginning at long side, tightly roll up dough. Pinch edges to seal. Transfer roll to prepared baking sheet, seam side down and shape into an S shape for the snakes body. Repeat with remaining ingredients.  Combine 1 egg yolk, 1 tsp. water and red food coloring in small bowl. Combine remaining egg yolk, remaining tsp. water and yellow food coloring in another small bowl. Paint stripes, dots and zigzags over dough to make snakeskin pattern.  Preheat oven to 375 degrees.  Let dough rise, uncovered, in warm place for 30 minutes. After rising, taper one end of each roll to form head and one end to form tail. Score tail end to form rattlers, if desired.  Bake snakes 25 to 30 minutes. Cool slightly. Use olives for eyes, secured with toothpicks, and roasted red pepper strips for tongues.  Slice and serve warm.

Sausage and Broccoli Rabe Pasta

Sausage and Broccoli Rabe Pasta

1 pound broccoli rabe, 2″ trimmed from ends, cut into 2″ segments

8 ounces whole wheat fusilli pasta

1 T. olive oil

6 ounces chicken sausage, cut into 1/2″ slices

4 dry-packed sun-dried tomatoes, roughly chopped

3 cloves garlic, minced or put through garlic press

 

Bring a large pot of water to a boil. Add the broccoli rabe and blanch for 2 minutes. Remove from the pot and plunge into a bowl of cold water (save the pot of hot water for the pasta). Drain and set aside. Add the pasta to the boiling water. Stir and cook for 10 minutes, or until al dente. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, turning occasionally, for 5 minutes, or until browned. Add the tomatoes, garlic, and broccoli rabe to the pan. Cook for 2 minutes, or until the sausage is no longer pink. Drain the pasta, reserving 2 T. of the cooking water. Add the pasta and reserved water to the skillet. Toss with the sausage mixture.

 

Yield: 4 servings

Calories: 370

Fat: 9g

Fiber: 5g

Cinnamon Rubbed Pork Loin with Roasted Apples and Onions

Cinnamon Rubbed Pork Loin with Roasted Apples and Onions

2 tsp. lemon peel

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/8 tsp. ground allspice

1/8 tsp. ground nutmeg

1 Tsp. olive oil

1 center cut pork loin (1 1/2 lb)

2 apples, peeled, cut into wedges

1 apple, unpeeled (garnish), cut into wedges

3 med onions cut into wedges

1/4 C. fresh lemon juice

1/2 C. apple juice

1/4 C. maple syrup

 

Preheat oven to 375ºF. In small bowl, combine lemon peel, cinnamon, ginger, allspice, and nutmeg. In another small bowl, combine oil and half of the spice mixture. Season pork with salt and pepper, if desired, and rub with oil mixture. Set aside. In large bowl, toss apple and onion wedges with lemon juice and remaining spice mixture. Place in large roasting pan with pork and 1/2 C. water. Roast 50 minutes or until thermometer inserted into thickest portion registers 160ºF. (Toss apple mixture once during roasting.) Remove pan from oven and let pork sit. Meanwhile, in medium saucepan, bring apple juice and maple syrup to a boil. Reduce heat and simmer 1 to 2 minutes, until slightly thickened. Remove from heat. In food processor, puree peeled apples, two thirds of the onions, and pan drippings until smooth. Stir puree into juice mixture, season with salt and pepper, and heat on medium low until warm. Garnish pork with unpeeled apple wedges and remaining onions. Serve with sauce on the side.

 

Yield: 4 servings

Calories: 440

Fat: 12g

Fiber: 5g

Sicilian Sausage and Fennel Pasta

Sicilian Sausage and Fennel Pasta

3/4 lb. bulk Sweet Sausage

1 bulb fresh Fennel, tops and outer layer trimmed away

1/2 White Onion

3 cloves Garlic

A Pinch Allspice

Black Pepper

1 C. Chicken Broth

1/3 C. Pernod or Anisette liqueur

1 lb. Penne

3 T. Heavy Cream or Half and Half

Grated Parmigiano Reggiano Cheese

 

Break up sausage in deep skillet and brown over medium heat. Cut fennel and onion into chunks and process with garlic in food processor. Add fennel, onion, and garlic to pot. Sprinkle with allspice and pepper. Give the pan a good shake. Add broth. Cover and reduce heat to low. Simmer for 10 minutes, until fennel bits are tender. Uncover and bring heat up to medium again. Let broth reduce by half, about five minutes.  Douse with liquer. Bring mixture to a boil. Drain pasta. Add cream to sauce and give pan a shake. Toss immediately with pasta. Serve with grated cheese and more pepper.

Pig Pirozhki

Pig Pirozhki

 

For Dough:

4 C. Flour

1 tsp. sugar

1 tsp. salt

2 tsp. dried yeast

2 eggs (beaten)

3/4 C. warm milk

4 Tbp. softened butter

For Glazing: 1 egg white

For Filling:

1 C. cubed cooked ham (leftover spiral ham works wonderfully)

1 can artichoke hearts

1 Tsp.. garlic (diced)

1 Tsp.. olive oil

Italian herbs to taste (oregano, etc.)

Dash of salt and pepper

1 C. favorite white cheeses (parmesan, asiago, fontina, etc. work well)

 

 

Make the dough: Mix flour, sugar and salt in a large bowl. Make a well in the middle, add yeast and warm milk, stir. Add softened butter and eggs. Mix until smooth, let rest for 1 hour in a warm (but not hot) place. On top of an oven set to warm (under 200 degrees) works well. Make the filling: Heat olive oil in a skillet, add garlic and herbs. Stir well, do not let garlic brown/burn. Cook for a minute or two, add diced artichokes (well drained) and ham. Salt and pepper to taste. Cook until ham is slightly browned. Add cheese last, heat and stir until cheese is melted. Remove from heat. Finishing: Cover board and hands with dusting of flour. Separate dough into 6 different balls, then break off 1/4 of each ball (for ears/nose/etc) and set aside (so you end up with 6 large and 6 small balls of dough). Keep dough balls covered in a bowl with moistened cloth over it until using them so they don’t dry out (they dry out quickly). Scramble egg white in small bowl, keep near work station (easiest to use with a basting brush for application). Heat oven to 350 degrees F. Form large dough ball into flat circle (like you would for a pizza) about 1/4″ thick. Place 1/6 of filling mixture onto the middle, wrap sides of dough around to form a ball completely around the filling, making a seam only on the bottom side. Use a light brushing of the egg white to seal. Flip seam-down and place on well greased baking pan. Form small ball of dough into snout, tusks, ears, and hooves, attach with egg white. Use whole black peppers pressed into dough for eyes. Glaze finished pig lightly with egg white mixture. Repeat for each of the pigs, bake for 10-20 minutes (check at 10 minutes then every 5) or until golden brown. Check often so the ears don’t crisp too much!