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‘Pork’ Category

  1. Southern Pulled Pork Recipe

    September 28, 2011 by Jarrett


    As Southern as the pecan pie recipe yesterday is the “pulled pork” is just as Southern.

     

    SOUTHERN PULLED PORK

    Serves: 10 – 12 | Difficulty Level: 1 (of 5) | Prep Time: 1 Hour | Ready In: 6 Hours

     

    INGREDIENTS:

    • 1 tablespoon extra-virgin olive oil
    • 2 medium yellow onions, diced
    • 2 tablespoons chili powder
    • 1 tablespoon cumin
    • 2 teaspoons paprika
    • 1 teaspoon cayenne pepper
    • 12 ounces beer, preferably lager (1 1/2 cups)
    • 3/4 cup ketchup
    • 3/4 cup cider vinegar
    • 1/2 cup whole-grain mustard
    • 2 tablespoons tomato paste
    • 1 canned chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce
    • 1 5-pound bone-in Boston butt

    PROCEDURE:

    • Preheat oven to 300 degrees F.
    • Heat oil in a large Dutch oven over medium-low heat.
    • Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes.
    • Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant
    • Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce
    • bring to a boil.
    • Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, (10 minutes).
    • Meanwhile, trim all visible fat from the pork.

    • Remove the pan from the heat and add the pork, spooning sauce over it.
    • Cover the pan, transfer to the oven and bake for 1 1/2 hours.
    • Turn the pork over, cover, and bake for 1 1/2 hours more.
    • Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more.
    • Transfer the pork to a large bowl and cover with foil.
    • Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more.
    • Transfer the pork to a large bowl and cover with foil.
    • Pour the sauce into a large measuring cup or glass bowl and refrigerate until the fat and sauce begin to separate, 15 minutes.
    • Skim off the fat.
    • Return the sauce to the pan and heat over medium-high until hot, about 4 minutes.
    • Remove the bone and any remaining pieces of fat from the meat.
    • The bone should easily slip away from the tender meat.
    • Add the hot sauce to the meat; stir to combine.
    • Serve hot

    Enjoy,
    Chef Phil

      You can still get a pretty good feud started down here between the “vinegar/mustard” base or the “tomato” based sauces, either one will work with this recipe for the pulled pork.


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  2. Autumn Pork Chops Recipe

    September 20, 2011 by Jarrett


    Pork chops and applesauce go together like peas and carrots, and has been a favorite meal of many food lovers for years.

     

    AUTUMN PORK CHOPS

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 5 Minutes | Ready In: < 1 Hour

     

    INGREDIENTS:

    • 4 pork chops
    • 4 T. butter, divided
    • 2 red apples, cored and halved
    • 3 T. brown sugar, packed
    • 2 t. cinnamon

    PROCEDURE:

    • Arrange pork chops in a 13″ X 9″ baking pan.
    • Spread one tablespoon butter over each pork chop.
    • Lay one apple half cut-side down on each pork chop.
    • Sprinkle with brown sugar and cinnamon.
    • Bake at 350 degrees for 30 to 45 minutes or until pork chop centers are no longer pink.

    Enjoy,
    Chef Phil

      Serve with a baked sweet potato and salad, and you have a quick meal in under an hour.


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  3. Honey Pork Tenderloin Kabobs

    September 14, 2011 by Jarrett


    Here’s another touchdown for that tailgate party.

     

    HONEY PORK TENDERLOIN KABOBS

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 30 Minutes

     

    INGREDIENTS:

    • 1/2 cup bourbon, * OR 2 tablespoons cider vinegar
    • 1/2 cup honey
    • 1/2 cup mustard
    • 1 teaspoon dried tarragon
    • 3-4 sweet potatoes, cut into 24 one-inch cubes
    • 1 1/2 pounds pork tenderloin, cut into 24 one-inch cubes
    • 4 medium ripe peaches, unpeeled, pitted and quartered
    • 4 green peppers, each cut into 8 two-inch pieces
    • 8 yellow onion, each cut into 4 two-inch pieces
    • olive oil, for grilling

    PROCEDURE:

    • Mix first four ingredients in a bowl; stir well and set glaze aside.
    • Steam or boil sweet potatoes until crisp-tender.
    • Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of eight 10-inch skewers.
    • Brush kabobs with honey glaze mixture.
    • Lightly oil grill.
    • Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally with glaze.
    • * Bourbon is optional, can substitute 2 tablespoons cider vinegar

    Enjoy,
    Chef Phil

      I serve with potato salad, grilled corn on the cob and cold melon for dessert.


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  4. Game Day Pork and Chile Wraps Recipe

    September 6, 2011 by Jarrett


    One of the best parts of football season is the tailgating, add this one to your tailgate repertoire.

     

    PORK & CHILE WRAPS

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 1 Hour

     

    INGREDIENTS:

    • 12 ounces boneless center cut pork loin chops, 3/4-inch thick, lean
    • 1 tablespoon olive oil
    • Salt and black pepper
    • 4 8-inch Tortillas
    • 1/4 avocado, pitted, peeled, thinly sliced
    • 1/3 cup red onion, thinly sliced
    • 1 4-oz can diced green chiles
    • 4 cups mixed salad greens, (about 2 oz)

    PROCEDURE:

    • In medium skillet over medium-high heat, warm oil.
    • Sprinkle pork chops with salt and pepper.
    • Cook about 3-4 minutes per side until browned
    • Place chops on a plate and let rest 5 minutes
    • Cut chops into 1/4-in. slices.
    • Microwave tortillas on high until slightly warm and softened, Place tortillas on workspace and top with pork, avocado, onion, chiles and salad greens stopping 2 inches short of one edge.
    • Working one tortilla at a time, fold one side of tortilla up and over fillings.
    • Tuck fillings in tightly, then fold in the 2-in. edge.
    • Continue rolling tortilla toward the other side, securing with toothpick if necessary.
    • Repeat with remaining tortillas and serve

    Enjoy,
    Chef Phil

      Serve with spicy chipolte rice or have as part of a game day buffet.


    Category Appetizers & Party Food, Pork, Recipes | Tags: ,,,, | No Comments

  5. Pork Medallions with Melon Salsa & Grilled Limes

    August 22, 2011 by Jarrett


    Before all the fresh melons are gone you need to try this one.

     

    PORK MEDALLIONS w/ MELON SALSA & GRILLED LIMES

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 1 Hour

     

    INGREDIENTS:

    • 1 whole(s) (1 1/4 lbs.) pork tenderloin, trimmed of fat
    • 4 limes
    • 1 tablespoon(s) olive oil
    • 1/2 cup(s) loosely packed fresh cilantro leaves, chopped
    • 2 cup(s) cantaloupe, chopped
    • 1 cup(s) honeydew melon, chopped
    • 1 jalapeno chile, minced

    PROCEDURE:

    • Prepare outdoor grill for direct grilling on medium.
    • Cut pork tenderloin crosswise into 8 equal pieces.
    • With palm of hand, firmly press on cut side of each piece to flatten to about 1 in thick medallion.
    • Cut 2 limes in half; reserve for grilling.
    • From remaining 2 limes, grate 1 tsp peel and squeeze 1/4 c juice.
    • In small bowl, combine oil, 1/2 tsp lime peel, half of cilantro, 1/8 tsp salt, & 1/8 tsp coarsely ground black pepper.
    • Rub cilantro mixture on pork medallions to season both sides.
    • Place pork on hot grill grate and cook 4 minutes.
    • Turn pork over.
    • Add lime halves, cut side down, to same grill grate and cook 3 to 4 minutes or until lightly browned and warm.
    • Cook pork 4 to 5 minutes longer or until browned on the outside and still slightly pink in the center.

    • Meanwhile, in medium bowl, combine melons, jalapeno, lime juice, 1/8 tsp salt, and remaining cilantro and lime peel.
    • Spoon salsa over pork at serving time.

    Enjoy,
    Chef Phil

      Serve with a side of rice and some tortilla chips to scoop up the extra salsa.


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  6. CUBAN PORK TENDERLOIN RECIPE

    June 17, 2011 by Daniel


    Juicy grilled tenderloin pairs perfectly with this rice and black bean salad.

     

    CUBAN PORK TENDERLOIN RECIPE

    Serves: 6 Difficulty Level: 2 (of 5) Prep Time: 20 Minutes Ready In: Less than 4 Hours. *Includes marinating time.

     

    INGREDIENTS:

    •1 1/2 pounds boneless pork tenderloin, trimmed
    •1/4 cup fresh orange juice
    •1/4 cup fresh grapefruit juice
    •2 tablespoons chopped fresh cilantro
    •1 teaspoon ground cumin
    •1 teaspoon dried oregano
    •2 garlic cloves, finely chopped
    •1/2 teaspoon kosher salt
    •1/2 teaspoon hot red pepper flakes

    For the Rice and Black Bean Salad

    •1 cup long-grain rice
    •Grated zest of 1/2 orange
    •3 tablespoons orange juice
    •1 tablespoon red wine vinegar
    •1/2 teaspoon salt
    •1/4 teaspoon freshly ground black pepper
    •2 tablespoons extra-virgin olive oil
    •One 15-ounce can black beans, drained and rinsed
    •2 scallions, white and green parts, chopped
    •2 tablespoons chopped fresh cilantro

    PROCEDURE:

    For the Pork Tenderloin

    •Using thin knife, trim silver skin from tenderloin.
    •Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt, and hot pepper in gallon-sized zip-top plastic bag.
    •Add pork, close, and refrigerate for at least 30 minutes and up to 4 hours.

    Rice and Black Bean Salad

    •To make salad, bring a medium saucepan of lightly salted water to a boil.
    •Add rice and cook (like pasta) until tender, about 16 minutes.
    •Drain in wire sieve, rinse under cold water, and let cool.
    •In medium bowl, whisk orange zest and 2 tablespoons orange juice, 1 tablespoon vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
    •Whisk in oil.
    •Add cooled rice, black beans, scallions and cilantro, and mix.
    •Let stand and room temperature for up to 4 hours. (If refrigerated, let stand at room temperature for 30 minutes before serving, or rice will be hard.)
    •Prepare outdoor grill for direct medium-hot grilling.
    •Lightly oil cooking grate.
    •Remove pork from marinade, drain briefly, but do not scrape off solids.
    •Place on grill and cover grill.
    •Cook, turning occasionally, until browned and instant-read thermometer inserted in center of pork reads 160°F, about 20 minutes.
    •Transfer to carving board and let stand 5 minutes.
    •Cut on slight diagonal and serve with rice and black bean salad.

    Enjoy
    Chef Phil

     Any left over pork is a good candidate for a Cuban sandwich recipe posted a few days back.


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  7. BONELESS PORK CHOPS MILANESE RECIPE

    June 8, 2011 by Daniel


    So easy and so delicious!

     

    BONELESS PORK CHOPS MILANESE RECIPE

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: Less than 30 Minutes

     

    INGREDIENTS:

    •1/2 cup finely grated Parmesan cheese
    •2 eggs
    •6 boneless pork chops, pounded thin to 1/3-inch thick
    •salt
    •fresh ground black pepper
    •1/4 cup olive oil
    •6 lemon wedges

    PROCEDURE:

    •Coarsely crush the panko and place in a large shallow bowl.
    •Stir the cheese into the panko.
    •Lightly beat the eggs in another large shallow bowl.
    •Sprinkle the pork generously with salt and pepper.
    •Dip the pork, 1 piece at a time, in the egg, then dredge the pork in the crumb mixture, patting to coat completely.
    •Heat 1/4 cup of oil in a heavy large skillet over medium-high heat.
    •Add the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side.
    •Transfer to paper towels to drain.
    •Transfer the pork to plates and serve with lemon wedges.

    Enjoy
    Chef Phil

     Great recipe! Super moist pork with a nice tasty crust. I serve it with broiled asparagus and peppers marinated in lemon juice, garlic, rosemary and olive oil. Perfect!


    Category Pork, Recipes | Tags: ,,,,,,,,, | 1 Comment

  8. DENVER QUICHE RECIPE

    May 6, 2011 by Daniel


    Here is one that with a little supervision from an adult the kids can offer Mom breakfast in bed on her special day.

     

    DENVER QUICHE RECIPE

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: Less Than An Hour

     

    INGREDIENTS:

    •4 ounces (about 2 cups) fine egg noodles, cooked and drained
    •1 cup chopped green peppers
    •3 tablespoons chopped onion
    •1 tablespoon water
    •1 cup (4 ounces) chopped cooked lean ham
    •6 eggs
    •1 cup milk
    •2 Teaspoons prepared mustard

    PROCEDURE:

    •Evenly coat deep 9-inch pie plate with spray.
    •To form crust, spread noodles over bottom and up sides of pie plate.
    •In small saucepan over medium heat, cover and cook the peppers, onion and water until peppers are crisp-tender.
    •Stir in ham.
    •Sprinkle evenly over noodle crust.
    •In medium bowl, beat together eggs, milk and mustard until thoroughly blended.
    •Carefully pour over vegetables and ham.
    •Bake in preheated 375 degrees F oven until puffed in center and knife inserted near center comes out clean, about 30 to 40 minutes.
    •Let stand 5 minutes before serving.

    Enjoy
    Chef Phil

     Very tasty quiche that does not require the traditional pastry crust making it very “kid friendly”.


    Category Casseroles, Pork, Recipes | Tags: ,,,,,,,,,, | No Comments

  9. SMOKED SAUSAGE, CABBAGE AND PASTA RECIPE

    May 4, 2011 by Daniel


    My response to another Face Book request, hope this works for you.

     

    SMOKED SAUSAGE, CABBAGE and PASTA RECIPE

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: 35 Minutes

     

    INGREDIENTS:

    •1 (16 ounce) package farfalle (bow tie) pasta
    •1/2 cup butter
    •2 cloves garlic, minced
    •1/4 cup olive oil
    •1 large head green cabbage, shredded
    •salt and pepper to taste
    •1 pound smoked sausage, sliced
    •1/4 cup grated Parmesan cheese

    PROCEDURE:

    •Fill a large pot with lightly salted water and bring to a rolling boil over high heat
    •Once the water is boiling, stir in the bow tie pasta and return to a boil
    •Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes
    •Drain well in a colander
    •Melt the butter in a large pot over medium heat
    •Add the garlic, olive oil, and cabbage; season with salt and pepper; cook until tender, about 15 minutes
    •Stir in the sausage and bow tie pasta; cook until completely heated, about 5 minutes more
    •Top with Parmesan cheese and serve immediately

    Enjoy
    Chef Phil

     A well rounded meal that has been rumored to have some medicinal values


    Category Pasta Dishes, Pork, Recipes | Tags: ,,,,,,,,,, | No Comments

  10. ROAST PORK, APPLES AND SAUERKRAUT RECIPE

    April 20, 2011 by Daniel


    Back home in Pennsylvania this was a must for New Years Day to insure good luck through out the coming year, soon became a favorite anytime of the year!

     

    ROAST PORK, APPLES and SAUERKRAUT RECIPE

    Serves: 10 Difficulty Level: 1 (of 5) Prep Time: 5 Minutes Ready In: 8 Hours

     

    INGREDIENTS:

    •1 (27 ounce) can sauerkraut
    •2 small onions sliced thin
    •2 -4 tablespoons caraway seeds
    •2 sliced green apples (I used Granny Smith’s)
    •8 small red potatoes

    PROCEDURE:

    •Layer 1/2 of the sauerkraut, 1/2 of the onion slices, sprinkle 1/2 of the caraway seeds and 1/2 of the apples on the bottom of the crock pot
    •Brown (optional) the roast on top of the stove and place on top
    •Layer the remaining ingredients (including the juice from sauerkraut)
    •Wash and pierce potatoes once and arrange around the roast
    •Cook on low for 8-10 hours

    Enjoy
    Chef Phil

     I heated the house I had in PA with a wood burning stove, instead of a crock pot I would cook it all night on the top of the wood stove. The smell of oak wood burning and this pork was a good way to start the New Year.


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