Pork

Dijon Baked Pork Chops

September 28, 2012

Dijon Baked Pork Chops

My Dijon Baked Pork Chops are perfect for a rainy day meal.  They are simple to make and are perfect for an end of the week hearty meal. 

INGREDIENTS

1 Chopped Red Onion

1 Cup Dijon Mustard

6 Medium Size Pork Chops

Preheat your oven to 350° F.  You will need a medium size glass baking dish.  Brush the baking dish with olive oil.  Spread the red onion on the bottom of the dish.  Lay the pork chops on top of the onions.  Spread the mustard on top of each chop and cover the baking dish with either foil or a lid.  Bake for 1 1/2 hours.  Remove from the oven and transfer to a serving platter.  Serves 6

Boston Baked Beans

August 29, 2012

Boston Baked Beans

Labor Day Weekend is coming up and you might want to round out your BBQ with my delicious Boston Baked Beans!

INGREDIENTS

2 Pounds Dry Navy Beans

1/2 Pound Salt Pork

2 Quartered Onions

1/2 Cup Dark Molasses

1/2 Cup Packed Dark Brown Sugar

1/4 Cup Pure Maple Syrup

1/4 Cup Tomato Paste

2 Tablespoons Dry Mustard

2 Teaspoons Freshly Ground Pepper

1 Quart Boiling Water

Rinse the dry beans and cover with cold water in a pot.  They will need to soak overnight.  Drain and rinse the beans the next day.  Preheat your oven to 225° F.    Cut the salt pork into 1 inch thick slices.  Put 1/4 cup of the salt pork and 4 onion quarters in the bottom of a bean pot.  Fill the pot half full of the beans and repeat the pork and onion.  Pour in the rest of the beans.  Mix the molasses, brown sugar, maple syrup, tomato paste, mustard and pepper into the boiling water.  Stir until all of the ingredients dissolves and then pour over the beans.  Fill the pot with enough additional water to cover.  Put any leftover salt pork on top.  Put the lid on and bake for 4 to 5 hours.  Check the beans for water level after 2 hours.  Add a bit more water if needed.  After 3 1/2 hours start checking for tenderness.  Cooking times for beans vary.  You’ll know when they are done.  The last hour of cooking remove the lid and bake uncovered.  Don’t worry if the beans are tender, but still soupy because they will absorb the liquid as they stand.  Remove from the oven and let cook for 15 minutes before serving. When you do reheat them as leftovers you will probably need to add more water.  Serves 12

Everyday Meatballs

August 20, 2012

Everyday Meatballs

I love these basic meatballs especially topped on a pile of pasta covered in a red sauce.  Just a basic gal I guess. 

INGREDIENTS

16 Ounces Hot or Mild Ground Italian Sausage

1 Lightly Beaten Egg

1/3 Cup Bread Crumbs

1/4 Cup Grated Parmesan Cheese

1/4 Cup Milk

1/4 Cup Chopped Onion

 

Preheat your oven to 350° F. Chop the onion into fine pieces. In a large bowl combine the egg, bread crumbs, Parmesan cheese, milk and chopped onions.  Add the sausage to the bread crumb mixture and mix well with your hands and shape into 20 meatballs.  Cover a baking sheet with parchment paper and arrange the meatballs on the baking sheet.  Bake for 25 minutes.  Serve over your favorite pasta and favorite sauce.  Also is great for making a delicious grinder.  Serves 6

Pork Ribs

August 12, 2012

Pork Ribs

These ribs are delicious and easy to make.  They make a great Sunday dinner and the great thing is that you don’t even need a grill to make them.  Just pop them into the oven and dinner is ready. I always like to get pork ribs with the bone-in rather than the boneless.  I think the bone gives more flavor. 

INGREDIENTS

3 Pounds Bone-In Pork Ribs

5 Tablespoons Apricot Preserves

1/3 Cup Ketchup

3 Tablespoons Soy Sauce

2 Teaspoons Grated Fresh Ginger

2 Cloves Minced Garlic

Preheat your oven to 350° F.  If the ribs need cutting so they are serving size pieces then do so now.  Put the ribs into a large Dutch oven.  Add water to cover and bring to a boil.  Reduce the heat and simmer, covered, for 30 minutes.  Drain the water and set the ribs aside while you prepare the sauce.  For the sauce you will need to put the preserves into a medium size bowl.  Cut up any large pieces of apricots and stir the preserves.  Add the ketchup, garlic, ginger and soy sauce.  Stir until well combined.  Brush both sides of the ribs with some of the sauce and then put the ribs, bone side down, on a shallow roasting pan.  Put in the oven and bake for 20 minutes.  The ribs should be glazed and heated through.  If you need to bake the ribs for longer than go ahead and do so. Remove from the oven.  Before serving brush the ribs with the sauce that you have left. Serves 4

Bastille Day Croque Monsieur

July 14, 2012

Bastille Day Croque Monsieur

Hey, it’s Bastille Day!  Don a beret and some tricolor clothes and make a croquet monsieur to celebrate. 

INGREDIENTS

4 Slices French or Italian Loaf Bread

2 Teaspoons Dijon Mustard

1 1/2 Cup Grated Gruyère Cheese

2 Slices Ham

2 Tablespoons Butter

Preheat your oven to 350° F.  Spread 1/2 teaspoon of the Dijon mustard over each slice of the bread.  Place 1/2 cup of the grated Gruyère cheese on top of the two slices of bread.  Next, place the ham on top of the grated cheese.  Finish with the remaining cheese on top of the ham.  Place the other slice of bread on top.  In a large skillet heat the butter over a medium heat until the butter is foaming.  Carefully add the sandwiches and fry for 2 minutes on each side until they are golden brown.  Transfer the sandwiches to a baking sheet and put into the oven for 5 minutes until the cheese has fully melted.  Remove from the oven and place the sandwiches on a serving plate.  Slice each sandwich in half and serve immediately.  Serves 2

 

Celebrate All Things French!

Pork Tenderloin Tacos

June 25, 2012

Pork Tenderloin Tacos

 

INGREDIENTS

2 Large Quartered Shallots

4 Halved Jalapeno Peppers

1 Sliced Tomato

4 Whole Green Onions

2 Cups Shredded Cheddar Cheese

1 Two Pound Thinly Sliced Spice Roasted Pork Tenderloin

Olive Oil

Salsa For Garnish

1 Sliced Lime

Warm Tortillas For Serving

 

Rub the pork tenderloin with a spice mixture of your choice.  Victoria’s Dry Rub makes a great rub for this tenderloin.  Place the spiced tenderloin with the quartered shallots, halved jalapeno peppers and whole green onions on a foil covered roasting pan.  Drizzle the tenderloin and the vegetables with olive oil and roast at 350° F for 45 minutes. When done cooking remove from the oven and let sit for 15 minutes.  Thinly slice the pork tenderloin and transfer to a serving plate.  Add the roasted shallots, jalapeno peppers and green onions to the serving plate.  Fill warm tortillas with shredded cheese, sliced pork, sliced tomatoes, shallots, jalapeno peppers and green onions.  Top with salsa and fresh lime juice.  Serves 4

 

Hoisin Chops

June 20, 2012

Hoisin Chops

Hoisin sauce (also called Peking sauce) is an Asian sauce and is often used in Asian cooking much like how BBQ sauce is used in American cooking.  Hoisin sauce is made from soybean paste, garlic, chilies, sugar, vinegar and various spices and is a great glaze for meat and fish (Peking Duck).  Hoisin sauce is also a nice condiment which can also gives extra flavor to noodle and stir fry dishes.    

INGREDIENTS

4 Large Bone-In Pork Chops

1 Cup Hoisin Sauce

1/4 Cup White Wine

5 Chopped Garlic Cloves

2 Tablespoons Toasted Sesame Oil

1/4 Cup Hoisin Sauce For Basting

 

With a meat tenderizer pound out the four chops. In a medium size bowl combine the hoisin sauce, white wine, sesame oil and garlic cloves.  Place the 4 pork chops in a large ziplock bag.  Pour the hoisin sauce marinade over the chops.  Close the ziplock bag and give a gentle shake to cover all of the chops.  Put into the fridge overnight.  When you are ready to cook the chops remove them from the fridge.  Cover your broiler pan with foil and place the chops on top of the foil. Let the chops rest for 15 minutes to come to room temperature.  Baste with additional Hoisin sauce and place under the broiler for 4 to 8 minutes per side. You can also cook these chops on the grill. Turn the chops over and baste with more sauce.  When done remove from the oven and transfer to a serving plate.  Serve with rice and salad.  Serves 4

Grilled Teriyaki Pork Chops

May 7, 2012

Grilled Teriyaki Pork Chops

 

This recipe is perfect for a spring or summer menu.  These pork chops can be served with asparagus, fried rice or stir fried vegetables.  I like to serve iced tea and fruit for dessert to keep the dinner cool.

 

INGREDIENTS

4 (1 inch thick) Pork Chops

¼ Cup Teriyaki Sauce

¼ Cup White Wine

3 Tablespoons Honey

2 Cloves Minced Garlic

 

Combine the teriyaki sauce, wine, honey and garlic in a large baking dish.  Reserve a bit for basting.  Add the pork chops and turn to coat.  You want the pork chops to be fully covered in the sauce.  Put in the refrigerator for 5 hours or overnight.  Prepare your grill or preheat your broiler.  I like to broil these pork chops 5 inches from the heat.  Baste occasionally with the marinade and turn once.  Cook for 15 to 20 minutes until the juices run clear.  Serves 4

 

Carnitas

April 19, 2012

Carnitas

 

From living on the West Coast for years I really got seriously spoiled with all of the great Mexican food.  My kids discovered an old food truck that was parked in some gas station parking lot that served up the best Mexican food ever.  Every day at lunch the food truck was always mobbed with Hispanic construction workers for a cheap and delicious meal.  I have fond memories of that food truck.

 

INGREDIENTS

2 Pounds Cubed Pork Shoulder

1 Minced Garlic Clove

1/2 Orange

1/2 Lime

3 Thyme Sprigs

2 Bay Leaves

1 Teaspoon Kosher Salt

1 Cup Milk

1 Cup Water

1 Sliced Onion

Salsa For Garnish

Corn Tortillas

 

In a medium size pot add the pork shoulder, garlic, juice of 1/2 of an orange, juice of 1/2 of a lime, thyme, bay leaves, salt, milk and water.  Cook over a medium heat for 90 minutes until the liquid evaporates and the pork is browned. Throw away the thyme and bay leaves. Remove the pork and set aside covered to stay warm.  Now add the sliced onions to the pot and cook for 2 minutes.  Remove the onions from the pot.  Serve the pork and the onions in corn tortillas garnished with salsa.  Serves 4

Grilled Pork Medallions

April 13, 2012

Grilled Pork Medallions

 

When I picked these pork medallions up from the butcher I wasn’t exactly sure what I was going to do with them.  Because pork tends to end up dry I decided to place them in a marinade overnight.  These Pork Medallions came out superb!  If you don’t have a grill you can put them under the broiler for 4 to 6 minutes per side. 

 

INGREDIENTS

1 1/2  Pounds Pork Medallions

1/4 Cup Olive Oil

3 Tablespoons Lemon Juice

4 Chopped Garlic Cloves

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Teaspoon Oregano

1 Teaspoon Yellow Curry

1 Teaspoon Dried Mustard

1 Sliced Onion

 

In a flat baking dish put the olive oil, garlic, lemon juice, salt and pepper.  Stir to blend.  Add the oregano, yellow curry and dried mustard and stir to mix well.  Add the pork medallions and sliced onion to the marinade mix.  Cover and place in the refrigerator overnight.  When you are ready to cook preheat your grill.  Cook for 4 to 6 minutes on each side depending on how thick the medallions are.  Transfer to a warm serving dish and serve hot.  Serves 4

 

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