APPLE-DIJON PORK ROAST WITH POTATOES AND BROCCOLI
Published by St. Louis Post-Dispatch, 5/6/2011
1 (about 2 1/2-pound) pork shoulder roast
1/2 cup water
1/2 cup applesauce
1/4 cup apple juice
1/4 cup Dijon mustard
6 red potatoes
2 tablespoons extra-virgin olive oil
1 teaspoon dried Italian seasoning
Salt
Freshly ground black pepper
2 heads broccoli
1. Place roast and water in the insert of a slow cooker. In a small bowl, whisk together applesauce, apple juice and mustard; pour over the roast. Cook on the low setting for 8 hours.
2. About 30 minutes before you're ready to serve the roast, scrub the red potatoes and cut into 1-inch cubes. Sauté potatoes in the oil in a skillet over medium heat for about 5 minutes. Stir in Italian seasoning and salt and pepper to taste. Cover and cook for about 10 minutes or until potatoes are cooked through.
3. Remove stems from broccoli and separate it into florets. Steam or microwave until tender, 4 to 5 minutes.
4. Cut the roast in half. Slice one of the halves, dividing the slices into four equal portions. (Reserve the other half for another use, such as Apple-Walnut Pork.) Arrange the slices on four plates. If desired, skim fat from
sauce. Top pork with sauce, and divide the potatoes and broccoli among the plates.
Serves 4
Recipe by "The $5 Dinner Mom Cookbook, " by Erin Chase (St. Martin's Griffin, 2009)
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Monday, September 26, 2011
Monday, September 19, 2011
Make Ahead Southwestern Pork Stew
Make Ahead Southwestern Pork Stew
4 teaspoons olive oil, divided
1 pound lean stewing pork, cut into 3/4-inch cubes
2 medium onions, chopped
2 cloves garlic, finely chopped
4 teaspoons chili powder
1 1/2 teaspoons dried oregano leaves
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon hot pepper flakes
3 tablespoons all-purpose flour
2 cups beef or chicken stock
1 can (28 ounce/796mL) tomatoes, including juice, chopped
2 bell peppers (assorted colors), cubed
2 cups frozen corn kernels
1 cab (19 ounce/5540mL) kidney beans or black beans, drained and rinsed
Chopped cilantro (optional)
In a Dutch oven or large saucepan, heat 2 teaspoons oil over high heat; brown pork in batches. Transfer to a plate. Add remaining oil to pan; reduce heat to medium. Add onions, garlic, chili powder, oregano, cumin, salt and hot pepper flakes; cook, stirring, for 2 minutes or until softened. Sprinkle with flour; stir in stock and tomatoes with juice. Bring to a boil, stirring until thickened. Return pork and accumulated juices to pan; reduce heat, cover and simmer for 1 hour or until meat is tender. Add bell peppers, corn and kidney beans; simmer, covered, for 15 minutes or until vegetables are tender. Garnish with chopped cilantro, if desired.
Variation: Lean stewing beef can be substituted for the pork. For a vegetarian dish, replace meat with cubes of firm tofu. Add along with the kidney beans.
Serves 6
Source: 300 Best Comfort Food Recipes by Johanna Burkhard, 2002 via The All_Around_Cooking mailer on yahoogroups. com
4 teaspoons olive oil, divided
1 pound lean stewing pork, cut into 3/4-inch cubes
2 medium onions, chopped
2 cloves garlic, finely chopped
4 teaspoons chili powder
1 1/2 teaspoons dried oregano leaves
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon hot pepper flakes
3 tablespoons all-purpose flour
2 cups beef or chicken stock
1 can (28 ounce/796mL) tomatoes, including juice, chopped
2 bell peppers (assorted colors), cubed
2 cups frozen corn kernels
1 cab (19 ounce/5540mL) kidney beans or black beans, drained and rinsed
Chopped cilantro (optional)
In a Dutch oven or large saucepan, heat 2 teaspoons oil over high heat; brown pork in batches. Transfer to a plate. Add remaining oil to pan; reduce heat to medium. Add onions, garlic, chili powder, oregano, cumin, salt and hot pepper flakes; cook, stirring, for 2 minutes or until softened. Sprinkle with flour; stir in stock and tomatoes with juice. Bring to a boil, stirring until thickened. Return pork and accumulated juices to pan; reduce heat, cover and simmer for 1 hour or until meat is tender. Add bell peppers, corn and kidney beans; simmer, covered, for 15 minutes or until vegetables are tender. Garnish with chopped cilantro, if desired.
Variation: Lean stewing beef can be substituted for the pork. For a vegetarian dish, replace meat with cubes of firm tofu. Add along with the kidney beans.
Serves 6
Source: 300 Best Comfort Food Recipes by Johanna Burkhard, 2002 via The All_Around_Cooking mailer on yahoogroups. com
Sunday, September 18, 2011
Mr. Food's Crockpot Cranberry Pork Roast
Mr. Food's Crockpot Cranberry Pork Roast
4 to 6 servings
4 medium potatoes, peeled and cut into 1-inch chunks
1 (3-pound) boneless center-cut pork loin roast, rolled and tied
1 (16-ounce) can whole-berry cranberry sauce
1 (5.5-ounce) can apricot nectar
1 small onion, chopped
1/2 cup coarsely chopped dried apricots
1/2 cup sugar
1 teaspoon dry mustard
1/4 teaspoon crushed red pepper
Place the potatoes in a 3-1/2-quart (or larger) slow cooker and place the roast over the potatoes.In a large bowl, combine the remaining ingredients; mix well and pour over the roast. Cover and cook on the high setting for 5 to 6 hours.
Remove the roast to a cutting board and thinly slice. Serve with potatoes and sauce.
4 to 6 servings
4 medium potatoes, peeled and cut into 1-inch chunks
1 (3-pound) boneless center-cut pork loin roast, rolled and tied
1 (16-ounce) can whole-berry cranberry sauce
1 (5.5-ounce) can apricot nectar
1 small onion, chopped
1/2 cup coarsely chopped dried apricots
1/2 cup sugar
1 teaspoon dry mustard
1/4 teaspoon crushed red pepper
Place the potatoes in a 3-1/2-quart (or larger) slow cooker and place the roast over the potatoes.In a large bowl, combine the remaining ingredients; mix well and pour over the roast. Cover and cook on the high setting for 5 to 6 hours.
Remove the roast to a cutting board and thinly slice. Serve with potatoes and sauce.
Potato And Ham Picnic Salad
Potato And Ham Picnic Salad
5 c. diced, cooked potatoes
1/2 c. sliced green onions
1 c. thinly sliced celery
1 c. shredded cheese
2 c. diced leftover cooked ham
1/3 c. sweet pickle relish
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1 1/2 c. sour cream
Combine all ingredients in large bowl. Mix lightly. Chill for 2 to 3 hours.
Serve with fresh fruit, a bowl of relishes and toasted buns.
5 c. diced, cooked potatoes
1/2 c. sliced green onions
1 c. thinly sliced celery
1 c. shredded cheese
2 c. diced leftover cooked ham
1/3 c. sweet pickle relish
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1 1/2 c. sour cream
Combine all ingredients in large bowl. Mix lightly. Chill for 2 to 3 hours.
Serve with fresh fruit, a bowl of relishes and toasted buns.
BAKED PICNIC HAM
BAKED PICNIC HAM
1 (4 1/2 lb.) picnic ham
1 c. brown sugar
1 c. water
1/2 c. vinegar
1 small Coke
Wash ham; place in roaster, skin side down. Pour remaining ingredients over ham. Cover and bake at 400° for 2 hours and 30 minutes or until tender.
Remove skin and top fat from ham. Sprinkle with additional brown sugar. Brown top slightly. Cool; slice.
1 (4 1/2 lb.) picnic ham
1 c. brown sugar
1 c. water
1/2 c. vinegar
1 small Coke
Wash ham; place in roaster, skin side down. Pour remaining ingredients over ham. Cover and bake at 400° for 2 hours and 30 minutes or until tender.
Remove skin and top fat from ham. Sprinkle with additional brown sugar. Brown top slightly. Cool; slice.
Cheesy Ham and Broccoli Casserole
Cheesy Ham and Broccoli Casserole
16 oz. jar Cheese Whiz
10 oz. box frozen chopped broccoli
½ stick butter or margarine
1 can cream of mushroom soup
2 c. cooked rice
2 c. diced cooked ham
1 c. crushed Cheese Nips
Melt margarine in saucepan over low heat. Add broccoli, soup, ham, and Cheese Whiz. Cook and stir over medium heat until bubbly and thickened, stirring frequently. Stir in rice. Blend well. Pour into greased baking dish. Sprinkle with cracker crumbs. Bake at 350 degrees for 30 minutes.
16 oz. jar Cheese Whiz
10 oz. box frozen chopped broccoli
½ stick butter or margarine
1 can cream of mushroom soup
2 c. cooked rice
2 c. diced cooked ham
1 c. crushed Cheese Nips
Melt margarine in saucepan over low heat. Add broccoli, soup, ham, and Cheese Whiz. Cook and stir over medium heat until bubbly and thickened, stirring frequently. Stir in rice. Blend well. Pour into greased baking dish. Sprinkle with cracker crumbs. Bake at 350 degrees for 30 minutes.
Glazed Pork
Glazed Pork
• 3/4 pound boneless pork-loin chops, 1/2 inch thick
• 1 teaspoon canola oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons German mustard
• 2 tablespoons orange marmalade
• 2 teaspoons apple-cider vinegar
• 2 slices dark German-style bread
Remove all fat from the pork. Heat the oil in a nonstick skillet over medium-high heat. Add the pork and brown for 2 minutes on each side. Salt and pepper the cooked sides. Mix the mustard, marmalade and vinegar together. Spoon over the browned pork. Lower heat, cover and cook for 2 minutes. Serve with cabbage and bread.
Makes 2 servings.
• 3/4 pound boneless pork-loin chops, 1/2 inch thick
• 1 teaspoon canola oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons German mustard
• 2 tablespoons orange marmalade
• 2 teaspoons apple-cider vinegar
• 2 slices dark German-style bread
Remove all fat from the pork. Heat the oil in a nonstick skillet over medium-high heat. Add the pork and brown for 2 minutes on each side. Salt and pepper the cooked sides. Mix the mustard, marmalade and vinegar together. Spoon over the browned pork. Lower heat, cover and cook for 2 minutes. Serve with cabbage and bread.
Makes 2 servings.
Hot Ham and Cheese Turnovers
Hot Ham and Cheese Turnovers
Makes 9 turnovers.
1-1/4 cups chopped sliced cooked ham or turkey breast
1 cup small broccoli florets
3/4 cup shredded cheddar cheese (3 ounces)
1 10-ounce package refrigerated pizza dough
1 tablespoon milk
For filling, in a medium bowl combine ham, broccoli, and cheese; toss to mix. Line a baking sheet with foil; lightly grease foil. Set aside.
On a lightly floured surface unroll pizza dough. Roll dough into a 12-inch square. Using a sharp knife, cut into nine 4-inch squares.
Spoon about 1/3 cup filling onto each of the squares. Moisten edges of dough with water. Fold dough over filling. Press edges of dough with tines of a fork to seal. Use the fork to prick holes in the top of each turnover to allow steam to escape. Place turnovers on baking sheet. Brush with milk.
Bake in a 400 degree F oven for 13 to 15 minutes or until golden. Serve warm.
Makes 9 turnovers.
1-1/4 cups chopped sliced cooked ham or turkey breast
1 cup small broccoli florets
3/4 cup shredded cheddar cheese (3 ounces)
1 10-ounce package refrigerated pizza dough
1 tablespoon milk
For filling, in a medium bowl combine ham, broccoli, and cheese; toss to mix. Line a baking sheet with foil; lightly grease foil. Set aside.
On a lightly floured surface unroll pizza dough. Roll dough into a 12-inch square. Using a sharp knife, cut into nine 4-inch squares.
Spoon about 1/3 cup filling onto each of the squares. Moisten edges of dough with water. Fold dough over filling. Press edges of dough with tines of a fork to seal. Use the fork to prick holes in the top of each turnover to allow steam to escape. Place turnovers on baking sheet. Brush with milk.
Bake in a 400 degree F oven for 13 to 15 minutes or until golden. Serve warm.
Honey and Pepper Pork Roast
Honey and Pepper Pork Roast
1 medium orange
1 bag (12 oz.) whole cranberries
1 cup honey, divided
1 (1 1/2 lb.) boneless pork loin roast
2 tbsp. dijon mustard,
2 tbsp. crushed mixed peppercorns
1/2 tsp. dried thyme or 1 1/2 tsp. fresh thyme, minced
1/2 tsp. salt
Heat oven to 325º. To make relish, quarter and slice unpeeled orange, removing seeds. Coarsely chop orange and cranberries in a food processor or by hand. Place in medium saucepan and stir in 3/4 cup honey. Bring to a boil over medium-high heat and cook 3-4 minutes. Cool.
Meat: Carefully score pork 1/2" deep completely around roast, taking care not to cut string holding it together. Combine remaining honey, mustard, peppercorns, thyme and salt in small bowl; mix well.
Place roast on rack in roasting pan. Spoon or brush 2/3 of honey relish mixture over meat to coat. Roast at 325º for 30 minutes; brush with remaining honey mixture. Roast 20-30 minutes longer or until a meat thermometer registers 155- 60º. Let stand tented with foil 10 minutes before slicing and serving with cranberry relish.
1 medium orange
1 bag (12 oz.) whole cranberries
1 cup honey, divided
1 (1 1/2 lb.) boneless pork loin roast
2 tbsp. dijon mustard,
2 tbsp. crushed mixed peppercorns
1/2 tsp. dried thyme or 1 1/2 tsp. fresh thyme, minced
1/2 tsp. salt
Heat oven to 325º. To make relish, quarter and slice unpeeled orange, removing seeds. Coarsely chop orange and cranberries in a food processor or by hand. Place in medium saucepan and stir in 3/4 cup honey. Bring to a boil over medium-high heat and cook 3-4 minutes. Cool.
Meat: Carefully score pork 1/2" deep completely around roast, taking care not to cut string holding it together. Combine remaining honey, mustard, peppercorns, thyme and salt in small bowl; mix well.
Place roast on rack in roasting pan. Spoon or brush 2/3 of honey relish mixture over meat to coat. Roast at 325º for 30 minutes; brush with remaining honey mixture. Roast 20-30 minutes longer or until a meat thermometer registers 155- 60º. Let stand tented with foil 10 minutes before slicing and serving with cranberry relish.
Apple and Bourbon-Basted Pork Loin
Apple and Bourbon-Basted Pork Loin
One 2-3/4 to 3 pound boned and rolled pork loin
1/2 teaspoon black pepper
1 cup apple juice (I use an organic Gravenstein juice that has deep apple flavour)
1/4 cup bourbon
2 tablespoons spicy brown mustard
1-3/4 cups chicken broth
1/2 cup half-and-half
5 tablespoons all-purpose flour
1/2 teaspoon salt, or to taste
Steps
Preheat the oven to 425°F. Rub the pork well with the pepper and place in a medium-size shallow roasting pan.
Whisk the apple juice, bourbon, and mustard until smooth, then brush generously all over the pork roast. Let stand at room temperature for 30 minutes.
Brush the pork again with the bourbon mixture and roast uncovered on the middle oven rack for about 45 minutes or until an instant-read meat thermometer, thrust into the center, registers 145 to 150°F. As the pork roasts, baste generously every 10 minutes with the bourbon mixture (this keeps the drippings from charring on the pan bottom). Transfer the finished roast to a heated platter and let stand while you prepare the gravy.
Pour the remaining bourbon mixture (you should have 1/2 to 2/3 cup) into the roasting pan, set over moderate heat, and deglaze the pan by scraping up the browned bits.
Pour the deglazing liquid into a small saucepan and boil uncovered over high heat for about 2 minutes, stirring often, until as thick and dark as molasses. Stir in 1-1/4 cups of the chicken broth with the flour and salt, add to the pan, and cook, stirring constantly, for 3 to 5 minutes or until the gravy thickens and no raw floury taste lingers.
To serve, slice the pork about 1/2 inch thick and top each portion with plenty of gravy. Accompany with boiled rice or mashed potatoes and smother these with gravy, too.
One 2-3/4 to 3 pound boned and rolled pork loin
1/2 teaspoon black pepper
1 cup apple juice (I use an organic Gravenstein juice that has deep apple flavour)
1/4 cup bourbon
2 tablespoons spicy brown mustard
1-3/4 cups chicken broth
1/2 cup half-and-half
5 tablespoons all-purpose flour
1/2 teaspoon salt, or to taste
Steps
Preheat the oven to 425°F. Rub the pork well with the pepper and place in a medium-size shallow roasting pan.
Whisk the apple juice, bourbon, and mustard until smooth, then brush generously all over the pork roast. Let stand at room temperature for 30 minutes.
Brush the pork again with the bourbon mixture and roast uncovered on the middle oven rack for about 45 minutes or until an instant-read meat thermometer, thrust into the center, registers 145 to 150°F. As the pork roasts, baste generously every 10 minutes with the bourbon mixture (this keeps the drippings from charring on the pan bottom). Transfer the finished roast to a heated platter and let stand while you prepare the gravy.
Pour the remaining bourbon mixture (you should have 1/2 to 2/3 cup) into the roasting pan, set over moderate heat, and deglaze the pan by scraping up the browned bits.
Pour the deglazing liquid into a small saucepan and boil uncovered over high heat for about 2 minutes, stirring often, until as thick and dark as molasses. Stir in 1-1/4 cups of the chicken broth with the flour and salt, add to the pan, and cook, stirring constantly, for 3 to 5 minutes or until the gravy thickens and no raw floury taste lingers.
To serve, slice the pork about 1/2 inch thick and top each portion with plenty of gravy. Accompany with boiled rice or mashed potatoes and smother these with gravy, too.
Apple And Corn Bread Stuffed Pork Loin
Apple And Corn Bread Stuffed Pork Loin
Serves/Makes: 12
Cooking spray
1/2 cup finely chopped onions
1/4 cup finely chopped celery
1 1/4 teaspoon freshly ground black pepper
1/2 cup diced peeled Granny Smith apple
1 1/2 cup cornbread stuffing mix
1 1/3 cup apple juice or cider
1 1/2 teaspoon dried rubbed sage
1 large egg -- lightly beaten
4 pounds whole boneless center cut pork loin roast -- trimmed
1 1/2 teaspoon salt
3 Granny Smith apples -- peeled, cored, cut into one-inch wedges
2 teaspoons cornstarch
14 ounces defatted low-sodium chicken broth
Preheat oven to 450F.
Heat a nonstick skillet coated with cooking spray over medium heat. Add onion, celery and 1/8 teaspoon pepper; cover and cook 10 minutes or until tender, stirring occasionally. Add diced apple; cook 1 minute, stirring constantly. Place apple mixture in a large bowl, and cool slightly. Stir in the stuffing mix, 1/3 cup juice, 1/2 teaspoon sage, and egg; set aside.
Starting off-center, slice pork lengthwise, cutting to, but not through, other side. Open butterflied portions, laying pork flat. Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half
horizontally, cutting to, but not through, other side; open flat. Place plastic wrap over pork; pound to 1-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/2 teaspoon salt.
Spread stuffing over pork, leaving a 1/2-inch margin around outside edges. Roll up pork, jellyroll-fashion, starting with a long side. Secure at 2-inch intervals with twine. Combine 1 teaspoon pepper, 1 teaspoon sage, and 1 teaspoon salt; rub over pork.
Arrange apple wedges in a single layer in bottom of a broiler pan coated with cooking spray; place pork on apples. Bake at 450F for 20 minutes.
Reduce oven temperature to 325F (do not remove the pork from oven). Bake an additional 1 hour and 15 minutes or until a meat thermometer registers 155F. Remove pork from pan; cover and let stand 10 minutes. Discard apple wedges.
Combine 1 cup juice, cornstarch, and broth in a small saucepan; stir with a whisk. Bring broth mixture to boil. Reduce heat, and simmer 5 minutes. Stir in 1/8 teaspoon black pepper. Cut pork into 1/2-inch-thick slices, and serve with sauce.
This recipe for Apple And Corn Bread Stuffed Pork Loin serves/makes 12.
Serves/Makes: 12
Cooking spray
1/2 cup finely chopped onions
1/4 cup finely chopped celery
1 1/4 teaspoon freshly ground black pepper
1/2 cup diced peeled Granny Smith apple
1 1/2 cup cornbread stuffing mix
1 1/3 cup apple juice or cider
1 1/2 teaspoon dried rubbed sage
1 large egg -- lightly beaten
4 pounds whole boneless center cut pork loin roast -- trimmed
1 1/2 teaspoon salt
3 Granny Smith apples -- peeled, cored, cut into one-inch wedges
2 teaspoons cornstarch
14 ounces defatted low-sodium chicken broth
Preheat oven to 450F.
Heat a nonstick skillet coated with cooking spray over medium heat. Add onion, celery and 1/8 teaspoon pepper; cover and cook 10 minutes or until tender, stirring occasionally. Add diced apple; cook 1 minute, stirring constantly. Place apple mixture in a large bowl, and cool slightly. Stir in the stuffing mix, 1/3 cup juice, 1/2 teaspoon sage, and egg; set aside.
Starting off-center, slice pork lengthwise, cutting to, but not through, other side. Open butterflied portions, laying pork flat. Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half
horizontally, cutting to, but not through, other side; open flat. Place plastic wrap over pork; pound to 1-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/2 teaspoon salt.
Spread stuffing over pork, leaving a 1/2-inch margin around outside edges. Roll up pork, jellyroll-fashion, starting with a long side. Secure at 2-inch intervals with twine. Combine 1 teaspoon pepper, 1 teaspoon sage, and 1 teaspoon salt; rub over pork.
Arrange apple wedges in a single layer in bottom of a broiler pan coated with cooking spray; place pork on apples. Bake at 450F for 20 minutes.
Reduce oven temperature to 325F (do not remove the pork from oven). Bake an additional 1 hour and 15 minutes or until a meat thermometer registers 155F. Remove pork from pan; cover and let stand 10 minutes. Discard apple wedges.
Combine 1 cup juice, cornstarch, and broth in a small saucepan; stir with a whisk. Bring broth mixture to boil. Reduce heat, and simmer 5 minutes. Stir in 1/8 teaspoon black pepper. Cut pork into 1/2-inch-thick slices, and serve with sauce.
This recipe for Apple And Corn Bread Stuffed Pork Loin serves/makes 12.
Amish Pork Chops
Amish Pork Chops
Preheat oven to 375°
Put several pork chops into oven proof pan
Mix:
1 can cream of mushroom soup
1 cup catsup
1 Tablespoon Worcestershire sauce
½ Cup chopped onion
Pour over the chops. Bake for two hours. Great served with noodles, mashed potatoes or rice and a green salad. Serves: 4 to 6 (depending on number of pork chops used)
Preheat oven to 375°
Put several pork chops into oven proof pan
Mix:
1 can cream of mushroom soup
1 cup catsup
1 Tablespoon Worcestershire sauce
½ Cup chopped onion
Pour over the chops. Bake for two hours. Great served with noodles, mashed potatoes or rice and a green salad. Serves: 4 to 6 (depending on number of pork chops used)
Amish Pork Chops
Amish Pork Chops
8 pork chops
1 c. ketchup
1 can celery soup
1/2 c. chopped onion
1 or 2 tbsp. Worcestershire sauce
Mix the ketchup, celery soup, chopped onion and Worcestershire sauce together and pour over the pork chops in a buttered casserole dish.
Bake at 275 degrees for 2 hours.
8 pork chops
1 c. ketchup
1 can celery soup
1/2 c. chopped onion
1 or 2 tbsp. Worcestershire sauce
Mix the ketchup, celery soup, chopped onion and Worcestershire sauce together and pour over the pork chops in a buttered casserole dish.
Bake at 275 degrees for 2 hours.
Down Island Burgers with Mango Mayo & Grilled Onions
Down Island Burgers with Mango Mayo & Grilled Onions
Mango Mayo
1/4 cup mayonnaise
1/2 cup diced ripe mango
2 teaspoons freshly squeezed lime juice
Patties
1 1/2 pounds ground pork
2 tablespoons Sauvignon Blanc
2 tablespoons TABASCO Pepper Sauce
1/4 cup panko (Japanese bread crumbs)
4 large garlic cloves, minced
4 teaspoons minced fresh ginger
4 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon ground allspice
Vegetable oil, for brushing on the grill rack
4 (1/2-inch-thick) sweet onion slices
4 seeded sandwich rolls, split
1 bunch watercress, large stems discarded
Directions- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the mayo, combine all of the ingredients in food processor and process until smooth.
To make the patties, combine the pork, Sauvignon Blanc, pepper sauce, panko, garlic, ginger, curry powder, salt, and allspice in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the rolls.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. While the patties are cooking, place the onions on the grill rack and cook until golden brown and crisp-tender, 2 to 3 minutes per side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, on each roll bottom, place a patty, an equal portion of the mayo, an onion slice, and a generous amount of watercress. Add the roll tops and serve.
Makes 4 burgers
Mango Mayo
1/4 cup mayonnaise
1/2 cup diced ripe mango
2 teaspoons freshly squeezed lime juice
Patties
1 1/2 pounds ground pork
2 tablespoons Sauvignon Blanc
2 tablespoons TABASCO Pepper Sauce
1/4 cup panko (Japanese bread crumbs)
4 large garlic cloves, minced
4 teaspoons minced fresh ginger
4 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon ground allspice
Vegetable oil, for brushing on the grill rack
4 (1/2-inch-thick) sweet onion slices
4 seeded sandwich rolls, split
1 bunch watercress, large stems discarded
Directions- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the mayo, combine all of the ingredients in food processor and process until smooth.
To make the patties, combine the pork, Sauvignon Blanc, pepper sauce, panko, garlic, ginger, curry powder, salt, and allspice in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the rolls.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. While the patties are cooking, place the onions on the grill rack and cook until golden brown and crisp-tender, 2 to 3 minutes per side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, on each roll bottom, place a patty, an equal portion of the mayo, an onion slice, and a generous amount of watercress. Add the roll tops and serve.
Makes 4 burgers
Crown Roast of Pork with Cornbread Hominy Stuffing & Chilies:
Crown Roast of Pork with Cornbread Hominy Stuffing & Chilies:
Yield: 8 Servings
1 tb Fennel seeds, toasted
1 tb Cumin seeds, toasted
1 tb Coarse salt
4 Garlic cloves, pressed
6 Whole allspice berries
1 ts Dried thyme
1 ts Ground black peppercorns
1 6 1/2 to 7 pound
Crown roast of pork
Cornbread Hominy Stuffing (see recipe)
5 c Chicken stock
2 Dried Ancho chilies, toasted
2 tb Vegetable oil
1 Onion, finely chopped
2 tb All purpose flour
1 tb Honey
Crush fennel seeds, cumin seeds, salt, garlic, allspice, thyme and peppercorns in mortar and pestle. Fold double thick layer of foil into 4 inch square. Poke 4 small holes in foil. Push foil through roast to bottom to cover opening so stuffing will not fall out later (holes let steam escape). Place roast on rack in large roasting pan. Rub spice mixture over meat. Cover and refrigerate overnight.
Preheat oven to 450 degrees F. Place pork in oven and reduce oven temperature to 325 degrees F. Roast pork 1 hour 30 minutes. Fill cavity with enough stuffing to mound in center. Continue roasting until
thermometer inserted into center of meat registers 160 degrees F, about 1 hour 20 minutes.
Meanwhile, boil chicken stock until reduced by half. Remove from heat. Add chilies. Cover and let stand until chilies are softened. Puree mixture in processor.
Carefully transfer pork to platter. Add oil to roasting pan and set over medium heat. Add onions and stir until onion is tender. Add flour and stir until golden brown. Gradually add stock, whisk until blended. Boil
until thickened to gravy consistency. Stir in honey. Season to taste with salt and pepper.
Yield: 8 Servings
1 tb Fennel seeds, toasted
1 tb Cumin seeds, toasted
1 tb Coarse salt
4 Garlic cloves, pressed
6 Whole allspice berries
1 ts Dried thyme
1 ts Ground black peppercorns
1 6 1/2 to 7 pound
Crown roast of pork
Cornbread Hominy Stuffing (see recipe)
5 c Chicken stock
2 Dried Ancho chilies, toasted
2 tb Vegetable oil
1 Onion, finely chopped
2 tb All purpose flour
1 tb Honey
Crush fennel seeds, cumin seeds, salt, garlic, allspice, thyme and peppercorns in mortar and pestle. Fold double thick layer of foil into 4 inch square. Poke 4 small holes in foil. Push foil through roast to bottom to cover opening so stuffing will not fall out later (holes let steam escape). Place roast on rack in large roasting pan. Rub spice mixture over meat. Cover and refrigerate overnight.
Preheat oven to 450 degrees F. Place pork in oven and reduce oven temperature to 325 degrees F. Roast pork 1 hour 30 minutes. Fill cavity with enough stuffing to mound in center. Continue roasting until
thermometer inserted into center of meat registers 160 degrees F, about 1 hour 20 minutes.
Meanwhile, boil chicken stock until reduced by half. Remove from heat. Add chilies. Cover and let stand until chilies are softened. Puree mixture in processor.
Carefully transfer pork to platter. Add oil to roasting pan and set over medium heat. Add onions and stir until onion is tender. Add flour and stir until golden brown. Gradually add stock, whisk until blended. Boil
until thickened to gravy consistency. Stir in honey. Season to taste with salt and pepper.
Saturday, September 3, 2011
Cajun Pork Burgers
Cajun Pork Burgers
Yield: 4 burgers
2 tb Water
2 ts Hot pepper sauce
1/2 lb Ground pork
1/2 lb Bulk hot sausage
4 Sandwich buns
4 Lettuce leaves
Heat grill.
In large bowl, combine water and pepper sauce; blend well. Add pork and sausage, mix gently. Shape into 4 patties. Place on gas grill over medium heat. Cook 14 minutes or until no longer pink, turning once. Serve on buns with lettuce leaves and any desired additions.
Yield: 4 burgers
2 tb Water
2 ts Hot pepper sauce
1/2 lb Ground pork
1/2 lb Bulk hot sausage
4 Sandwich buns
4 Lettuce leaves
Heat grill.
In large bowl, combine water and pepper sauce; blend well. Add pork and sausage, mix gently. Shape into 4 patties. Place on gas grill over medium heat. Cook 14 minutes or until no longer pink, turning once. Serve on buns with lettuce leaves and any desired additions.
Sunday, August 28, 2011
Bar-B-Q Pork Burgers
Bar-B-Q Pork Burgers
Serving Size : 4
1 pound lean ground pork shoulder
1/3 cup seasoned bread crumbs
1/3 cup grated romano cheese -- optional
2 tablespoons Head Country Bar-B-Q Sauce
1 teaspoon Head Country Seasoning
1/2 teaspoon black pepper
4 hamburger buns
4 pineapple slices
sliced red onion
sliced tomato
lettuce leaves
Make a well in center of meat. Add bread crumbs, cheese, Bar-B-Q sauce, and seasonings. Shape into 4 patties. Grill patties and pineapple slices to desired doneness. Meat should not be pink in center. Serve on hamburger buns and garnish with pineapple slices, red onion, tomato, and lettuce leaves.
Makes 4 servings.
Serving Size : 4
1 pound lean ground pork shoulder
1/3 cup seasoned bread crumbs
1/3 cup grated romano cheese -- optional
2 tablespoons Head Country Bar-B-Q Sauce
1 teaspoon Head Country Seasoning
1/2 teaspoon black pepper
4 hamburger buns
4 pineapple slices
sliced red onion
sliced tomato
lettuce leaves
Make a well in center of meat. Add bread crumbs, cheese, Bar-B-Q sauce, and seasonings. Shape into 4 patties. Grill patties and pineapple slices to desired doneness. Meat should not be pink in center. Serve on hamburger buns and garnish with pineapple slices, red onion, tomato, and lettuce leaves.
Makes 4 servings.
Friday, August 26, 2011
Grilled Pork in Pita
Grilled Pork in Pita
From: Campbell's Kitchen via The Our_Recipe_World mailer on yahoogroups. com
Serves: 6
3/4 cup Pace® Picante Sauce
1/2 cup plain yogurt
1 tsp. lime juice
1/4 tsp. garlic powder OR 2 cloves garlic, minced
1 lb. boneless pork chops, 3/4" thick
6 pita breads (6"), warmed
1 cup shredded lettuce
1 medium green onion, sliced (about 2 tbsp.)
Directions:
1. Mix 3 tablespoons picante sauce, yogurt and lime juice. Refrigerate until ready to serve. Mix the remaining picante sauce and garlic powder in a small bowl.
2. Lightly oil the grill rack and heat the grill to medium-high. Grill the pork chops for 15 minutes or until chops are cooked through but slightly pink in center, turning and brushing them often with the picante sauce mixture while they're grilling. Discard remaining picante sauce mixture.
3. Slice the pork into thin strips. Spoon the pork down the center of the pita. Top with the yogurt mixture, lettuce and green onion. Fold pita around filling.
TIP: Time-Saving Tip: To warm the pita breads, wrap them in a plain paper towel. Microwave on HIGH for 1 minute or until warm.
From: Campbell's Kitchen via The Our_Recipe_World mailer on yahoogroups. com
Serves: 6
3/4 cup Pace® Picante Sauce
1/2 cup plain yogurt
1 tsp. lime juice
1/4 tsp. garlic powder OR 2 cloves garlic, minced
1 lb. boneless pork chops, 3/4" thick
6 pita breads (6"), warmed
1 cup shredded lettuce
1 medium green onion, sliced (about 2 tbsp.)
Directions:
1. Mix 3 tablespoons picante sauce, yogurt and lime juice. Refrigerate until ready to serve. Mix the remaining picante sauce and garlic powder in a small bowl.
2. Lightly oil the grill rack and heat the grill to medium-high. Grill the pork chops for 15 minutes or until chops are cooked through but slightly pink in center, turning and brushing them often with the picante sauce mixture while they're grilling. Discard remaining picante sauce mixture.
3. Slice the pork into thin strips. Spoon the pork down the center of the pita. Top with the yogurt mixture, lettuce and green onion. Fold pita around filling.
TIP: Time-Saving Tip: To warm the pita breads, wrap them in a plain paper towel. Microwave on HIGH for 1 minute or until warm.
Braised Ham Steak
Braised Ham Steak
1 Pound ham steak -- 1 inch thick
1/4 Cup light soy sauce
1/4 Cup dry sherry wine
1 Tablespoon butter or vegetable oil -- (up to 2)
1 Teaspoon minced fresh ginger
1/4 Cup water
salt and freshly ground black pepper
1/4 Cup finely sliced green onions
Remove rind and trim off all but 1/4-inch of outer fat. Score the fat edge at 1-inch intervals so the steak does not curl during cooking and divide ham steak into 2 serving pieces. Marinate ham in soy sauce and sherry wine. Remove ham from marinade. Reserve marinade.
Dry the ham steak and lightly brown in butter for a minute or 2 on both sides. Add ginger, water and reserved marinade to the skillet and bring to a boil. Cover and cook for 5 minutes or until heated through. Remove ham to a serving platter. Boil the liquid down until syrupy and season to taste with salt and pepper. Stir in the scallions and spoon sauce over steak.
Yield: 2 servings
1 Pound ham steak -- 1 inch thick
1/4 Cup light soy sauce
1/4 Cup dry sherry wine
1 Tablespoon butter or vegetable oil -- (up to 2)
1 Teaspoon minced fresh ginger
1/4 Cup water
salt and freshly ground black pepper
1/4 Cup finely sliced green onions
Remove rind and trim off all but 1/4-inch of outer fat. Score the fat edge at 1-inch intervals so the steak does not curl during cooking and divide ham steak into 2 serving pieces. Marinate ham in soy sauce and sherry wine. Remove ham from marinade. Reserve marinade.
Dry the ham steak and lightly brown in butter for a minute or 2 on both sides. Add ginger, water and reserved marinade to the skillet and bring to a boil. Cover and cook for 5 minutes or until heated through. Remove ham to a serving platter. Boil the liquid down until syrupy and season to taste with salt and pepper. Stir in the scallions and spoon sauce over steak.
Yield: 2 servings
Thursday, August 25, 2011
Maple Roast Pork Tenderloin
Maple Roast Pork Tenderloin
Serves/Makes: 6
1/4 cup Dijon mustard
3 tablespoons maple syrup
1 tablespoon chopped rosemary
1 tablespoon lemon juice
1 tablespoon soy sauce
2 pork tenderloins, (8 or 9 ounces each)
1 tablespoon butter
4 peeled, sliced green apples
2 tablespoons maple syrup
1/2 teaspoon cinnamon
Whisk together the mustard, 3 tablespoons maple syrup, rosemary, lemon juice and soy sauce. Trim the tenderloins of excess fat. Pour the marinade over the tenderloins and let marinade for three hours or overnight.
To bake, drain the marinade from the tenderloins and reserve liquid. Place the tenderloins in a roasting pan and season with salt and pepper.
Bake at 425 degrees for 30 minutes or until cooked through. Place reserved marinade in a saucepan and bring to a boil and cook for at least three minutes. Reduce heat. Meanwhile heat a large sauté pan over high heat. Melt the butter, then add the apples.
Sauté for five minutes then add the maple syrup and cinnamon. Cook for five minutes more. Slice the pork into thick slices and serve the apples and reserved cooked marinade over all.
From: Marita Blessing
http://www.cdkitchen.com/recipes/recs/561/MapleRoastPorkTenderloin64299.shtml
Serves/Makes: 6
1/4 cup Dijon mustard
3 tablespoons maple syrup
1 tablespoon chopped rosemary
1 tablespoon lemon juice
1 tablespoon soy sauce
2 pork tenderloins, (8 or 9 ounces each)
1 tablespoon butter
4 peeled, sliced green apples
2 tablespoons maple syrup
1/2 teaspoon cinnamon
Whisk together the mustard, 3 tablespoons maple syrup, rosemary, lemon juice and soy sauce. Trim the tenderloins of excess fat. Pour the marinade over the tenderloins and let marinade for three hours or overnight.
To bake, drain the marinade from the tenderloins and reserve liquid. Place the tenderloins in a roasting pan and season with salt and pepper.
Bake at 425 degrees for 30 minutes or until cooked through. Place reserved marinade in a saucepan and bring to a boil and cook for at least three minutes. Reduce heat. Meanwhile heat a large sauté pan over high heat. Melt the butter, then add the apples.
Sauté for five minutes then add the maple syrup and cinnamon. Cook for five minutes more. Slice the pork into thick slices and serve the apples and reserved cooked marinade over all.
From: Marita Blessing
http://www.cdkitchen.com/recipes/recs/561/MapleRoastPorkTenderloin64299.shtml
Subscribe to:
Posts (Atom)