Teriyaki Ribs
INGREDIENTS
4 One Pound Racks Pork Baby Back Ribs
2 Tablespoons Olive Oil
5 Thinly Sliced Green Onions
½ Cup Teriyaki Sauce
2 Tablespoons Cornstarch
4 Peeled & Chopped Fresh Ginger
12 Ounces Apple Jelly
Heat the ribs and ½ cup water in a large Dutch oven over medium heat. Reduce the heat to low and cover. Simmer for 60 minutes until tender. Transfer to a platter. Prepare the glaze in a 1 quart saucepan. Heat the olive oil over a medium heat. Add the green onions and cook. Stir frequently until golden. Stir in the teriyaki sauce, cornstarch, apple jelly, ginger and ¼ cup water. Cook until the mixture thickens and boils. Make sure to stir frequently. Boil for 1 minute. Place the ribs on a broiler pan lined with foil. Turn on the broiler to high. Brush the ribs with the teriyaki glaze. Place the broiler pan on the bottom rack away from the heat. Broil for 20 minutes, turning frequently and brushing with the glaze. Remove from the oven and transfer to a platter. Serves 4
Sauerkraut Pork Chops
This dish is so very easy to make. It goes well with potatoes and a green salad.
INGREDIENTS
3 Cups Sauerkraut
½ Cup Chicken Broth
½ Pound Sliced Bacon
1 Teaspoon Dried Thyme
1 Tablespoon Grain Mustard
½ Teaspoon Dried Oregano
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
6 (1 Inch Thick) Pork Chops
3 Tablespoons Olive Oil
4 Chopped Garlic Cloves
2 Chopped Shallots
1 Chopped Yellow Onion
¼ Teaspoon Paprika
In a Dutch oven heat the olive oil. Place the garlic, shallots and onion in the heated oil and sauté for 1 minute. Add the pork chops to brown on both sides. Add the uncooked bacon and sauté for 1 minute. Turn off the heat and let stand for a few minutes. In a medium bowl, combine the chicken broth and mustard. Pour chicken broth mixture over the pork chops and other ingredients that have been standing in the Dutch oven. Add the salt, thyme, oregano, pepper and paprika. Finally place the sauerkraut (with the juice) on top to help keep the pork chops moist. Place the covered Dutch oven in a preheated 350° F. oven and bake for 1 hour.
Remove from the oven and let stand for 5 minutes before serving. Serves 6
Dry Rubbed Pork Loin Roast
If you couldn’t tell by now I love rubs. Rubs really spice up the meat and make them much more tender. Here is such an easy recipe for basic pork loin roast. Use Victoria’s Dry Rub for this Pork Loin Roast. This recipe is great for Sunday dinners. Roast some potatoes, make a nice salad and you have a complete meal without a lot of work.
INGREDIENTS
½ Cup Victoria’s Dry Rub
2 Pounds Boneless Center Trimmed Pork Loin Roast
½ Cup Prepared BBQ Sauce
Preheat the oven to 425° F. Coat a wire rack and shallow roasting pan with olive oil. Rub Victoria’s Dry Rub all over the pork to coat. Set the pork on the rack in the roasting pan and roast for 55 minutes. Remove from the oven and let stand for 10 minutes before serving. Serve with the BBQ sauce if you like. Serves 6
Split Pea & Ham Soup
Ever since I was a kid I have love Split Pea & Ham Soup. I always looked for the chunks of ham and carrots. Here is my recipe that I think that you will like.
INGREDIENTS
1 Cup Chopped Onion
1 Teaspoon Olive Oil
1 Pound Dried Split Peas
1 Pound Diced Ham
3 Diced Carrots
1 Chopped Garlic Clove
½ Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
In a medium pot, sauté the onions and garlic in the olive oil on medium heat. Add the split peas, ham and 6 cups of water to cover the ingredients. Add the carrots. Season with the salt and pepper. Cook covered on medium low for 2 ½ hours until it is just green liquid and no peas left. You may need to add more water as the soup continues to cook. When the soup is done turn off the heat and let stand for 20 minutes so that it will thicken. When you are ready to serve heat through so that you will be serving warm soup. Serves 4
Sweet & Sour Spare Ribs
I love Asian Spare Ribs. No need to go out to a restaurant because they are easy to make at home.
INGREDIENTS
2 Pounds Cut Pork Spare Ribs
1 Cup Sugar
¼ Cup Unbleached Flour
1 Teaspoon Salt
½ Teaspoon Freshly Ground Black Pepper
½ Teaspoon Dry Mustard
2 Cups Water
½ Cup Soy Sauce
½ Cup Cider Vinegar
1 Tablespoon Sesame Oil
2 Chopped Garlic Cloves
Sesame Seeds For Garnish
In a large bowl mix together the flour, sugar, salt, mustard, pepper, soy sauce, vinegar, garlic and water. Set aside. Put the ribs in a large cooking pot filled with water and bring to a boil. Cook for 10 minutes and drain. Heat the sesame oil in a large skillet over a medium heat. Brown the ribs on all sides. Next pour the sauce into the skillet and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Place on a serving platter and garnish with sesame seeds. Serves 4
Pork Satay With Peanut Sauce
INGREDIENTS
1 Pound Pork Tenderloin
¼ Cup Coconut Milk
1 Tablespoon Red Curry Paste
¾ Cup Coarsely Ground Peanuts
¼ Cup Coconut Milk
1 Tablespoon Brown Sugar
2 Tablespoons Soy Sauce
1 Tablespoon Fresh Lime Juice
1 Tablespoon Red Curry Paste
½ Teaspoon Kosher Salt
8 Bamboo Skewers
(Soaked)
Cut the port tenderloin crosswise into 16 slices. Put each slice between 2 pieces of plastic wrap and pound to ¼ inch thickness using a meat mallet. In a large bowl combine ¼ cup of the coconut milk and 1 tablespoon of the red curry paste. Make sure that you do not use the low fat coconut milk for this recipe. Add the pork to the bowl, toss and refrigerate covered for 1 ½ hours. For the peanut sauce combine ¼ cup of the coconut milk, brown sugar, soy sauce, lime juice and 1 tablespoon of the red curry paste. Preheat the grill to medium high. Remove the pork from the bowl and throw away the marinade. Thread the pork evenly onto 8 skewers that have been soaked in water and sprinkle with the salt. Grill for 3 minutes on each side and serve with the peanut sauce. Serves 8
Sausage Stuffed Manicotti
Bet you didn’t know that Manicotti means sleeves in Italian. Traditional manicotti is filled with ham and ricotta cheese. This recipe is made with sausage and spinach. Feel free to double this recipe if you are feeding a larger group or want lots of leftovers. This dish is made with a White Sauce and is delicious!
INGREDIENTS
½ Pound Italian Sausage
1 Medium Chopped Onion
1 Chopped Medium Red Bell Pepper
3 Cups Lightly Cooked Spinach
10 Manicotti
White Sauce
5 Tablespoons Butter
4 Tablespoons Unbleached Flour
2 Cups Milk
½ Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
½ Pound Mozzarella Cheese
2 Cups Tomato Sauce
½ Cup Grated Parmesan Cheese
In a large pot bring water to a boil. Plunge the manicotti into the boiling water for 1 minute until al dente. Drain them and as soon as you can handle them stuff with the sausage – spinach mixture.
In a large skillet, sauté the sausage, the onion and the red bell pepper for 5 minutes. Add the spinach and mix well. Remove from the heat.
For the White Sauce melt the butter in a saucepan and stir in the flour. Cook gently for 2 minutes. Turn off the heat and whisk in the milk. Turn the heat back on and whisk until thickened. Season with the salt and pepper. Mix about ¼ of the sauce with the sausage-spinach mixture. Lay them side by side in a oiled baking dish that is just large enough to hold them in one layer. Slice the mozzarella and lay the slices over the manicotti. Spread the remaining white sauce over and then pour on the tomato sauce. Spread evenly over the top. Sprinkle on the Parmesan cheese and bake in a preheated 375° F oven for 30 minutes. Serves 5
Tomato Sauce
INGREDIENTS
16 Ounces Tomatoes (Canned)
1 Chopped Onion
1 Large Chopped Carrot
2 Chopped Garlic Cloves
¼ Cup Water
½ Teaspoon Sea Salt
½ Teaspoon Freshly Ground Pepper
Put all of the tomatoes, onion, carrot, salt, pepper and garlic together in a heavy saucepan. Cover and cook over a medium heat for 30 minutes. Stir occasionally. Add the water if the sauce gets too thick. In the food processor puree the tomato sauce. Use where needed. Makes 1 ¼ Cups
Pomegranate Ribs
INGREDIENTS
5 Pounds Back Pork Ribs
1 Tablespoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
16 Ounces Pomegranate Juice
2/3 Cup Ketchup
1 Tablespoon Molasses
1 Tablespoon Soy Sauce
2 Chopped Green Onions (White & Green Parts)
3 Minced Garlic Cloves
Prepare the grill to a medium heat. Season the ribs with the salt and pepper. Bring the pomegranate juice to a boil in a saucepan. Boil for 15 minutes until thickened and reduced to 1/3 cup. Stir in the ketchup, molasses, soy sauce, green onions and garlic. Bring to a simmer and cook for 5 minutes. Stir often. During the last 25 minutes of cooking the ribs, baste with the pomegranate sauce. The ribs are done when the meat pulls away from the bone. If you don’t have a grill you can cook in the oven at 350° F for 1 ½ hours or until done and baste with the pomegranate sauce. This sauce is delicious and a nice change of page. Serves 6
Cuban Pork Sandwiches
I love this sandwich. Easy to make and full of flavor. You can use a split baguette, Portuguese rolls, a split baguette or a rustic loaf such as ciabatta. After layering the ingredients in the loaf, cut into 4 individual sandwiches and serve. You will love this sandwich as much as I do!
INGREDIENTS
4 Crusty Rolls or Baguette
5 Tablespoons Dijon Mustard
2 ½ Cups Thinly Sliced Roasted Pork
1 Pound Thinly Sliced Genoa Salami or Smoked Ham
½ Pound Thinly Sliced Swiss Cheese
½ Cup Dill Pickle Slices
3 Tablespoons Melted Unsalted Butter
To assemble the sandwiches preheat a heavy skillet or grill pan over medium high heat. Spread the bottom of each roll with the mustard. Layer the pork, ham, cheese and pickles on the rolls (divide evenly). Set the top halves in place and press gently. Brush the tops of the rolls with the melted butter. To grill the sandwiches place in the heated pan and use either a second pan or a weighted press to press down the cooking sandwiches. Grill for 2 ½ minutes until the undersides are golden. Turn the sandwiches over, press with the weight again, and cook for another 2 ½ minutes until the other sides are golden and the cheese is melted. Serve immediately. Serves 4
Roasted Pork
So easy to make and makes a fabulous Sunday dinner. Any leftovers that you have are great for making Cuban Pork Sandwiches!
INGREDIENTS
5 Peeled & Pressed Large Garlic Cloves
5 Teaspoons Chopped Fresh Rosemary
2 Teaspoons Kosher Salt
1 Teaspoon Freshly Ground Pepper
2 ½ Pound Boneless (Well Trimmed) Pork Loin Roast
Preheat your oven to 400° F. Combine the garlic, rosemary, salt and pepper in a bowl. Rub the garlic mixture all over the pork before placing, fat side down, in a roasting pan. Roast the pork for 30 minutes and then turn the pork over fat side up. Roast for another 25 minutes or until the pork reads 155° F (insert a thermometer into center of the pork). Remove from the oven and let stand for 10 minutes. Pour any juices from the roasting pan into a small saucepan. Set over low heat to keep warm. Cut the pork crosswise into 1/3 inch thick slices. Arrange pork slices on a platter and pour the pan juices over the top. Serves 8
