Recipes Cooking: pork

Showing posts with label pork. Show all posts

Monday, April 28, 2014

Pork Chop in Port Wine Sauce

Carrabbas Pork Chops in Port Wine
Copycat Recipe

Serves 2

1-2 pork chops per person 3/4 inch thick
1 large apple Granny Smith or Red Delicious
salt and pepper
1 large onion, sliced thinly
3 garlic cloves
1/3 cup port wine
1/2 cup water
1 teaspoon freshly dried thyme
olive oil and a little butter

Sprinkle freshly cracked pepper on one side of pork chops and a little of the thyme and set aside on a plate. Slice onion thinly while skillet heats up on medium heat. Drizzle 1 tablespoon olive oil into hot skillet and add onions.Cook for 4-6 minutes, stirring frequently.While onions cooking, mince up garlic and set aside.Once onions are cooked and slightly browned, take out of skillet and put in bowl and set aside.

Cook the Chops: Put skillet back on heat, add a little olive oil and a teeny amount of butter and place your pork chops spiced side down into hot skillet. Cook 3 minutes on each side.If you chops are thicker than 3/4 inches, you will have to cook them longer. Chops are done when they have just lost their pinkish color. They will continue to cook a bit once out of the skillet. Sprinkle salt, pepper and additional thyme on the other side of unseasoned chops.While chops are cooking, peel and slice thinly your apple.Turn chops and let brown on the other side.Remove chops onto a plate.

Make the Sauce: Add apple to skillet and let brown, stirring frequently, let cook for 3-5 minutes, add a little butter if you have to. Add garlic and let cook one minute only, you do not want to burn the garlic. Add port wine carefully to skillet, scrape bottom to remove brown bits. Add onions back to skillet. Let cook for two more minutes.Add bullion paste, and water and let reduce by a half. Add one small pat of butter remaining sauce taste for any need of salt or pepper. Pour mixture over your pork chops and dinner is ready.

Monday, April 14, 2014

SANDRAS ORIGINAL ORANGE MANGO PORK RIBS

I prepared these Orange-Mango Ribs

for our Friday night family get-together

and they were a hit, along with my

Smokin Baked Beans

and Coleslaw...

Servings: (10-12)

Prep: 10 Mins. |

3 hrs. 45 Mins.

INGREDIENTS:

Pork Ribs:

6.5 lbs. (2 racks) seasoned pork ribs -- [We purchased ours from Costco]

Marinade:

2 cups orange/mango juice

-- (I use Naked brand)

2 (1.06-oz.) pkts. dry teriyaki marinade mix

1 teaspoon freshly grated ginger

2 teaspoons smoked paprika

Sauce:

1-1/2 cups orange/mango juice

1-1/2 cups prepared barbecue sauce (I used Bull’s-Eye Original)

1 tablespoon dark brown sugar

METHOD:

Trim ribs, and place in large, shallow non-reactive glass baking dish,

then set aside.

In a small bowl, combine marinade ingredients,

and pour over ribs in baking dish.

Cover, and let marinate at room temperature for 1 hour.

Preheat oven to 350 degrees (or with grill over in-direct heat).

Remove ribs from marinade mixture, but do not discard marinade.

Cover baking pan tightly with heavy-duty foil, and bake for 2 hours

(or over in-direct heat on a covered grill).

While ribs are baking/grilling,

make the sauce by first adding the leftover marinade to a small saucepan.

Bring to a boil for 5 minutes over high heat.

Reduce heat to medium and add the sauce ingredients.

Simmer, uncovered, for 15 to 20 minutes to reduce and thicken,

then remove from heat.

Pour half the sauce into a small bowl for basting ribs while cooking.

Reserve the other half in the covered saucepan separately for serving.

Remove ribs from oven, then uncover.

Carefully baste par-baked ribs

with the designated sauce in the bowl.

Continue baking/grilling, uncovered, for 30 minutes longer,

then re-brushing half way through baking with designated sauce.

Cut ribs into serving portions and place on a platter,

along with the other designated serving sauce from saucepan

that was reheated, then poured into a small bowl for dipping.

Enjoy!

Optional sides:

Smokin Baked Beans Recipe

Best Coleslaw Recipe

Monday, March 10, 2014

Nans Slow Cooker Pulled Pork Sandwiches with Crispy Cole Slaw

If last night was Sunday, which it was, than it must be dinner at Nans house! Most Sunday night dinners I enjoy anyway, but, to be sure, our dinner selection is most always one of my brothers favorites. However, last night was my lucky night. I was treated to Nans famous pulled pork sandwiches which she expertly paired with the vinegary bite of her crispy Marinated Slaw. Fortunately for everyone, though potentially intimidating, the large cut of pork is surprisingly simple to prepare and the bonus....the leftovers are even better!

Nan used a 4 lb. boston butt which she coated liberally with Famous Daves Pork Rub. The pork was placed on a bed of sliced onions in the crock pot set to low. It order to achieve the desired tenderness and succulence, it was left to cook for 8 hours. After allowing the pork to rest on the warming setting for two hours, Nan shredded the pork and stored it in the refrigerator without any BBQ sauce until it was time for dinner. While my brother prefers his pork mixed into the BBQ sauce, Nan and I prefer just a drizzle of sauce over the top.

Nans choice of sauces is one she makes from the Deen Brothers Cookbook. It is one of the tastiest BBQ sauces and is very easy to make. In a large bowl, combine the following: 1 cup ketchup, 1/4 cup packed dark brown sugar, 2 tablespoons orange juice, 1 teaspoon Worcestershire sauce, 1teaspoon liquid smoke, 1/2 teaspoon dry mustard powder, and 1/4 teaspoon cayenne pepper.

At dinner time, she gently reheated the pork in the microwave which prevented it from getting too dry. The BBQ sauce does not require cooking, but since it was going to be slathered on our sandwiches, we wanted it hot, so Nan heated it over low heat in a sauce pan until it bubbled. The juicy pork was placed on the warm, toasty buns, with topped with a dollop of BBQ sauce and, because most everything I eat needs a kick of hot pepper, several jalapeno rings. Some in our group prefer the slaw on top of the pork, however, I do not like the juiciness to make my bun soggy so I eat it on the side.

Nans marinated slaw is the perfect cold, crunchy bite to balance out the richness of the pork. She combines two bags of cole slaw and 1 thinly sliced large onion in a very large bowl. Pour in the dressing which combines 1/2 cup canola oil, 1/2 cup cider vinegar, 3/4 cup sugar, 1/2 teaspoon dry mustard, 1/4 teaspoon black pepper, 1 teaspoon salt, 2 tablespoons chopped parsley and 1/2 teaspoon celery seed and combine well. It is best to make this cole slaw the night before so there is sufficient time for the flavors to combine. Serve cold.

Please share your thoughts and ideas! Do you have a favorite food that your mom made for you? I would love to hear and perhaps inspire someone else to resurrect a favorite family recipe and make it for themselves and their family.

Wednesday, December 25, 2013

How to Butterfly Stuff Roll and Tie a Pork Roast Like a Celebrity Butcher

Like almost all the videos I do, this tutorial for how to butterfly, stuff, roll, tie, and roast a pork loin was inspired by a viewer’s request. However, this was NOT your typical food wish, as it came via Chris LaFrieda, from the celebrated Pat LaFrieda Meat Purveyors!

That’s right. America’s most famous butchers are fans of the channel, and asked me if I wanted to do a video with some of their fabulous meat. After carefully considering the offer for two or three seconds, I agreed, and we decided to show their technique for a rolled, stuffed, caul-fat-wrapped pork loin.

Not only do the LaFrieda’s star in their own TV show, "Meat Men," but their client list is a who’s who of the country’s top chefs. Their custom burger mixes are legendary, with the most famous being the Minetta Tavern’s “Black Label Burger.” Basically, if you’ve not heard of Pat LaFrieda Meats, you need to turn in your foodie card right now.

I tried my best to adapt their technique for the home kitchen, and as you’ll see, there really isn’t anything that even an average home cook couldn’t accomplish. For example, the butterflying may not look very elegant with all those slash marks, but in the end it will look amazing, and is a bit easier than the pro method.

As far as the caul fat wrap goes, you’ll need to go past the supermarket meat case, and talk to a real butcher. Anyone that can get you a large pork loin roast, like the one we used here, will be able to get you a half-pound of caul fat. It really is one of the keys to this procedure.

Pork loin is so lean, and by covering it in a thin layer of caul fat, you’re adding lots of moisture, as well as another layer of flavor. I highly suggest you find some, and if you don’t use it all for your roast, it makes a perfect casing for some sausage patties.

Anyway, a very special thank you to Chris LaFrieda, and the rest of the LaFrieda family for the opportunity to share this great technique. I hope you enjoy the video, and it gives you the confidence to try this exciting technique soon. Enjoy!

Ingredients:
5-6 pound boneless pork loin roast, butterflied as shown

salt and pepper to taste (be generous, that’s a lot of meat)

3 cups any prepared bread stuffing recipe (ones with herbs and dried fruit will be particularly delicious)

caul fat, as needed

1 sliced onion for the roasting pan

Roast at 450 degrees F. for 15 minutes to sear.

Reduce heat to 325 degrees F. for about 1 1/2 hour OR until an internal temperature of 140 degrees F.

Pan Sauce Note: Once you remove the roast, you can add a splash of water to the pan, along with a tablespoon of balsamic vinegar if desired. Place over high heat and bring to a boil, scrapping the goodness from the bottom with a wooden spoon. Season to taste, and spoon over sliced meat.