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Saturday, August 31, 2013

Moroccan-Style Beef Brochettes

This recipe is delicious all-in-one dinner, packed with the powerful protein that lean Canadian beef provides along with the goodness of grains and grilled veggies.  It features a zingy lemon dressing that works as a 3-for-1 bonus; you get a marinade for the meat, dressing for the couscous and dipping sauce for the brochettes.  Other lean beef choices:  Flank Steak, Sirloin Tip or Strip Loin Steaks.

Servings: 4

2 cloves garlic, minced
2 green onions, thinly sliced
1/4 cup (50 mL) minced fresh cilantro
Grated rind and juice of 1 lemon
2 tbsp (30 mL) mild curry paste
4 tsp (20 mL) olive oil
1 tbsp (15 mL) minced gingerroot
Pinch salt
1 lb (500 g) Canadian beef Top sirloin Grilling Steak (1-inch/2.5 cm thick), trimmed and cut into 1-inch (2.5cm) cubes
1 cup (250 mL) whole wheat couscous
1 EACH sweet red and green pepper, seeded and cut into 1-1/2-inch (4 cm) chunks
1/2 cup 125 mL low-fat plain yogurt

Prep: 5 minutes • Marinating: 15 minutes • Cook: 10 minutes

1. Combine 1/2 cup (125 ml) water, garlic, green onions, cilantro, lemon rind and juice, curry paste, olive oil, gingerroot and salt. Remove about 1/2 cup (125 mL) and set aside. In large sealable freezer bag, toss beef with remaining mixture; refrigerate for 15 minutes.

2. Meanwhile, prepare couscous according to package directions, using 1-1/4 cups (300 mL) water; stir in 1/4 cup (50 mL) of the reserved dressing. Set aside. Alternately thread beef and pepper chunks onto skewers, discarding marinade.

3. Grill or broil brochettes using medium-high heat for 5 minutes per side or until medium-rare. Meanwhile, stir remaining reserved dressing into yogurt for dipping sauce. Serve grilled brochettes with couscous and dipping sauce.

The Beef Information Centre

Bacon Wrapped Smokies


1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
3/4 cup brown sugar, or to taste

Preheat the oven to 325 degrees F (165 degrees C).

Refrigerate 2/3 of the bacon until needed.  It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.

Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

BARBECUE WIENERS (Grandma's Vintage Recipes)

This is a recipe one of the neighborhood mothers served when I was a kid in the 1950's

1 onion, chopped
3 tbsp vegetable oil
1 tbsp brown sugar
1 tsp dry mustard
salt and pepper, to taste
1/2 cup catsup
1/2 cup water
1/4 cup cider vinegar
1 tbsp Worcestershire sauce
12 wieners, halved

Preheat oven to 350 degrees.

Brown onions in oil; add the brown sugar, dry mustad, and salt and pepper, ketcup, water, vinegar and Worcestershire sauce.  Stir mixture to blend well and simmer for 15 minutes. Place the wieners, cut side down, in a shallow baking dish. Pour the heated sauce over the wieners. Bake at 350 degrees for 30 minutes.

Kielbasa Stew

Makes 4 or 5 servings
Prep: 20 minutes

Cook: 7 to 9 hours (low), 3-1/2 to 4-1/2 hours (high)

4 cups coarsely chopped cabbage
3 cups peeled, cubed potato
1-1/2 cups sliced carrots
1 pound cooked kielbasa, sliced
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground black pepper
2 14-ounce cans reduced-sodium chicken broth

1. In a 4- to 5-quart slow cooker combine cabbage, potato, and carrots. Top with kielbasa.  Sprinkle basil, thyme,and pepper over kielbasa. Pour chicken broth over all.

2. Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours. Makes 4 or 5 servings.

Pork Chop and Green Bean Casserole

6 center-cut pork chops
3 tablespoons shortening
2 cans mushroom soup
6 large potatoes, peeled and sliced
3 15-ounce cans cut green beans, drained
1 smaller can french-fried onion rings
8 ounces fresh sliced mushrooms
2 cups milk
Chopped parsley

In skillet, melt several tablespoons shortening for frying. Dredge pork chops in flour that has been seasoned with salt and freshly ground black pepper. Shake excess flour off and place in skillet.

Fry chops on each side until crusty and lightly browned.  Don't worry if they ar not fully cooked, they will finish in the oven. Remove all from skillet and set aside.

In a large mixing bowl: Add green beans which have been drained, sliced mushrooms and 1 can of mushroom soup that has been diluted with one cup milk, and 1/2 can of the fried mushrooms. Mix together. Set aside until casserole is assembled.

In a large 13 x 9 x 2-inch greased baking dish, place the potato slices then salt and pepper lightly. Layer over the potatoes, the green bean mixture-- spreading into an even layer. On top of the green bean mixture, arrange the six chops. Dilute the final can of mushroom soup with remaining 1 cup milk and pour over all.  Garnish with remainder of French-fried onion rings.

Bake in 350 degree F. oven for 60 minutes, covered with aluminum foil. Remove foil and bake for 10 more minutes uncovered until top of casserole gets brown and bubbly.

Friday, August 30, 2013

Glazed Pork Loin Roast with Apricots & Pistachios

Spring 2010

While the ingrediet list seems long, this roast is simple spectacular and actually not difficult to accomplish.  Do avoid buying"seasoned" pork loin that has been preserved with salt and as a result , is quite salty.

1 tbsp (15 mL) butter
1 large or 2 small shallots, minced
¼ cup (50 mL) dry white wine
1¼ cups (300 mL) dried apricots, coarsely chopped
2 tbsp (25 mL) each of dried cherries
and dried currants
½ cup (125 mL) shelled pistachios
1 tbsp (15 mL) each of chopped fresh thyme
and parsley
3 lbs (750 g) centre-cut boneless pork loin roast
1 medium carrot, peeled
2 stalks celery
1 large onion, peeled

½ cup (125 mL) apricot jam, puréed if very chunky
1 tbsp (15 mL) brandy
1 tbsp (15 mL) Dijon or similar mustard
1 clove garlic, minced

¼ cup (50 mL) all-purpose flour
3 to 4 cups (750 mL to 1 L) chicken broth
Salt and freshly ground pepper
2 tbsp (25 mL) chopped fresh thyme
2 tbsp (25 mL) chopped fresh parsley

1. Heat butter in a small saucepan over medium heat until bubbly. Add shallots; cook 2 minutes or until softened.  Add wine; pull off heat.  Stir in apricots, cherries and currants; let cool while proceeding with recipe.  Then stir in pistachios, thyme and parsley.

2. Preheat oven to 350°F (180°C).

3. Lay roast on cutting board. Horizontally stab a boning knife into centre of one end, carefully working knife back and forth to form a slash that comes within 1-inch (2.5-cm) of either side. Turn roast and do the same from the other side. Work knife carefully so slash goes completely through length of loin.

4. Standing loin on end, and switching ends back and forth as needed, stuff roast very firmly with apricot mixture. Roast expands widthwise as stuffing is forced inside. (Roast can be covered and refrigerated for up to half a day.)

5. Coarsely dice carrot, celery and onion to form a mirepoix measuring about 2 cups (500 mL). To make glaze, briefly microwave apricot jam and brandy for a few seconds until quit warm; stir in mustard and garlic.

6. Heat a large heavy a large heavy frying pan capable of going into the oven (cast iron is best) until hot over medium-high heat; spray with highheat nonstick spray. Beginning fat-side down, brown pork about 2 minutes per side. Scatter mirepoix around and under roast; brush roast with about a third of the glaze.

7. Bake 25 minutes; brush on another third of glaze. Bake another 25 minutes; brush on last of glaze.  If roast is browning too much, loosely cover with a piece of foil. Continue baking another 20 to 30 minutes or until meat thermometer reads 145° to 150°F (63° to 65°C). (Allow additional roasting time for made-ahead chilled stuff ed roast.) Remove roast to cutting board; tent with foil while making sauce.

8. Sprinkle flour over pan dripping and mirepoix. Place pan over medium heat; slowly stir in broth. Bring to a boil; let bubble several minutes or until desired thickness. Season with salt and freshly ground black pepper. Strain, discarding solids; stir in thyme and parsley.

9. Slice roast about ½ inch (1 cm) thick, laying slices onto warm serving plates. Drizzle with a bit of sauce; pass remaining sauce at the table.

Generously serves 6 to 8

Mustard-Maple Pork Roast

While it seems Sunday special, this roast comes fromour 2004 Simple Everyday Diabetic Meals.

SERVINGS: 8 servings

1 2- to 2-1/2- pound boneless pork loin roast (single loin)
2 tablespoons Dijon-style mustard
1 tablespoon maple-flavored syrup
2 teaspoons dried sage, crushed
1 teaspoon finely shredded orange peel
1/2 teaspoon salt
1/4 teaspoon ground black pepper
20 to 24 tiny new potatoes
16 ounces packaged, peeled baby carrots
1 tablespoon olive oil

1. Preheat oven to 325 degree F. Trim fat, combine mustard, syrup, sage, peel, 1/4 teaspoon of the salt, and pepper; spoon onto meat.

2. Place roast, fat side up, on a rack in a roasting pan. Insert a meat thermometer into center. Roast, uncovered, for 45 minutes.

3. Meanwhile, peel a strip of skin from potatoes. Cook potatoes in boiling water for 5 minutes. Add carrots; cook for 5 minutes.

4. Drain vegetables; toss with oil and 1/4 cup salt.  Place in pan around meat.  Roast, uncovered, for 45 minutes to 1 hour or until thermometer registers 155 degrees F.

5. Remove from oven; cover with foil. Let stand for 15 minutes. (The temperature of the meat will rise 5 degree F.) Makes 8 servings.

Mango Roast Pork Loin

Categories: Meat, Mango, Main dishes
Yield: 8 Servings

4 tb Butter
1 tb Curry powder
4 c Fresh pineapple - diced
1 c Chicken broth
1 Pork loin-boneless(3 1/2 lb)
2/3 c Mango chutney
Salt & Pepper (to taste)
Curry-Pineapple Rice (Opt.)

Mango garnish: 2 fresh mangoes peeled and diced (or sliced) and tossed with
1 Tbl. minced fresh ginger and 1 Tbl. minced cilantro. Optional: additional
mango chutney. Preheat oven to 350 degrees. Place butter and curry powder
in skillet. Cook over medium heat for 3 minutes, stirring frequently. Add
pineapple and stir to coat. Add pineapple juice and broth and bring to a
boil on high heat. Boil 8 minutes.

Meanwhile, trim pork of excess fat, leaving a thin layer on top of the
meat. Place, fat-side up, in a shallow roasting pan. Using a slotted
spoon, scoop up pineapple and place around the meat. Pour one-third cup of
juice-broth mixture over top of meat.  Place in the middle of a preheated
350-degree oven.  Roast for 1 hour, uncovered.

Meanwhile, reduce juice-broth mixture by boiling on high heat for
about 8 to 10 minutes. You want to reduce it by half in volume. As the
pork roasts, if pan look dry, spoon a little of this reduced juice-broth
mixture over the roast to baste it. If preparing rice, reserve 1 cup of
juice-broth mixture; set aside.

Remove roast from oven and season with a little salt and pepper.
Spread chutney over the top of the roast, covering sides and ends.  Return
to oven and roast, uncovered, an additional 30 minutes (roast should have
an internal temperature of 150 to 160 degrees). Add more juice-broth
mixture to pan if it looks dry.

Prepare Curry-Pineapple Rice, if desired.
Allow to rest for 10 minutes before slicing.

If using, place rice on serving platter. Arrange pork slices,
overlapping each slice to form a pattern. Place mango garnish around the
pork. Serve immediately.

Curry-Pineapple Rice:
Place 1 cup of the juice-broth mixture and 3 cups of water in a large
saucepan.  Add a pinch of salt.  Bring to a boil. Add 2 cups of long grain
rice, cover and reduce heat to low. Simmer, covered, for 18 minutes. If any
liquid remains cook a few more minutes. Remove lid and fluff with a fork.
If desired, stir in some of the pineapple wedges that cooked with the pork.

From Gemini's MASSIVE MealMaster collection at

Mexican Style Shredded Pork

1 (3 pound) boneless pork loin roast, cut into 2 inch pieces
1/2 teaspoon salt
2 (4 ounce) cans diced green chile peppers
3 cloves garlic, crushed
1/4 cup chipotle sauce
3 1/4 cups water, divided
1 1/2 cups uncooked long grain white rice
1/4 cup fresh lime juice
1/4 cup chopped cilantro

Place the roast in a slow cooker, and season with salt. Place
chile peppers and garlic on top of roast.  Pour in the chipotle
sauce and 1/2 cup water.

Cover, and cook 7 hours on Low.

In a pot, bring remaining 2 3/4 cups water and rice to a boil.
Mix in the lime juice and cilantro.  Reduce heat to low, cover
and simmer 20 minutes.

Remove roast from the slow cooker, and use two forks to shred.
Return pork to the slow cooker, and allow to sit 15 minutes to
absorb some of the liquid. Serve over the cooked rice.

Pineapple Pork Tenderloin

3 lbs pork tenderloin, trimmed
16 ounces crushed pineapple (fresh or canned)
1 green pepper, chopped
3/4 cup pineapple juice
2 tablespoons brown sugar
2 tablespoons light soy sauce
1/2 clove garlic, minced
1/4 teaspoon basil
1-1/2 tablespoons cornstarch
salt and pepper

Trim the tenderloin. Place tenderloin in crockpot. Season with salt
and pepper.

Combine 8 oz of pineapple, 1/4 cup of the pineapple juice, brown
sugar, soy sauce, garlic, and basil.  Pour over tenderloin. Cover and
cook on low for six hours. Remove the pineapple (as it will be well
on its way to brown and dried) and top the roast with the remaining 8
oz of pineapple and green peppers. Cook on low for another two hours.
Remove the roast, green pepper and pineapple, and drain the juice
into a saucepan.

Return the roast, peppers and pineapple to the crockpot. Skim as much
fat as possible from the reserve liquid, and add water until there's
1-1/2 cups. Stir the cornstarch into the remaining 1/2 cup of
pineapple juice. Add this mixture to the reserve liquid and cook
until thickened. Pour over roast.

Thursday, August 29, 2013

Apple Cranberry Stuffed Pork

1 cup apple cider
1/2 cup cider vinegar
3/4 cup packed light brown sugar
1 large shallot, peeled, thinly sliced
1 1/2 cups dried apples (packed)
1/2 cup dried cranberries
1 Tbsp grated fresh ginger
1 Tbsp yellow mustard seeds
1/2 teaspoon ground allspice
1/8 to 1/4 teaspoon cayenne pepper

Pork Roast
2 1/2 pound boneless center-cut pork loin roast (short and wide - about 7-8 inches long and 4-5 inches wide)
Kosher salt and freshly ground black pepper
1 Before starting on the pork, put the pork roast in the freezer for 30 minutes to make it easier to cut. While the pork is chilling, you can make the filling.

2 Bring all the filling ingredients to simmer in medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until apples are very soft, about 20 minutes. Strain through a fine-mesh sieve, reserving the liquid. Use a rubber spatula to press against the apple mixture in the sieve to extract as much liquid out as possible. Return liquid to saucepan and simmer over medium-high heat until reduced to 1/2 cup, about 5 minutes. Remove from heat, set aside and reserve this liquid for use as a glaze.  Pulse apple mixture in food processor, about fifteen 1-second pulses. Set aside.

3 Preheat oven to 350°F or prepare your grill for indirect heat. You will be "double-butterflying" the pork roast. Lay the roast down, fat side up. Insert the knife into the roast 1/2-inch horizontally from the bottom of the roast, along the long side of the roast. Make a long cut along the bottom of the roast, stopping 1/2 inch before the edge of the roast. You might find it easier to handle by starting at a corner of the roast.

Open up the roast and continue to cut through the thicker half of the roast, again keeping 1/2 inch from the bottom. Repeat until the roast is an even 1/2-inch thickness all over when laid out.

If necessary, pound the roast to an even thickness with a meat pounder.

4 Season the inside of the roast well with salt and pepper. Spread out the filling on the roast, leaving a 1/2-inch border from the edges. Starting with the short side of the roast, roll it up very tightly. Secure with kitchen twine at 1-inch intervals. Season the outside of the roast generously with salt and pepper.

5 Place roast on a rack in a roasting pan, place in oven, on the middle rack.

You can also grill the roast, using indirect heat either gas or charcoal. If you are using charcoal, use about 5 pounds of coals, bank them to one side. Preheat the grill, covered. Wipe the grates with olive oil. Place roast, fat side up, on the side of the grill that has no coals underneath. Place the lid on the grill, with the vent directly over the roast.  If you are grilling with gas, place all the burners on high for 15 minutes to heat the grates, brush grates with olive oil, turn off the middle burner, place roast fat-side up on middle burner. If you are grilling, turn roast half way through the cooking.

Cook for 45 to 60 minutes, until the internal temperature of the roast is 130 to 135 degrees. Brush with half of the glaze and cook for 5 minutes longer. Remove the roast from the oven or grill. Place it on a cutting board. Tent it with foil to rest and keep warm for 15 minutes before slicing.

6 Slice into 1/2-inch wide pieces, removing the cooking twine as you cut the roast. Serve with remaining glaze.

Serves 6-8.

Alberta Roast Pork With Sage Berry Dressing

cooking spray
1/2 cup dried cranberries
1/3 cup apple cider 1 tsp canola oil
2 medium onion(s), or large shallots, chopped (about cup)
2 Tbsp fresh sage, chopped (1/8 oz)
1 cup seasoned bread crumbs, coarse
3 pound lean pork loin, boneless roast
1/2 cup spinach, fresh leaves

Coat broiler pan with spray and set aside.

In small bowl, combine cranberries and cider. Cover and microwave on high for 1 minute.  Set aside.

Meanwhile heat canola oil in skillet over medium-low heat; cook shallots and sage for about 5 minutes, or until shallots are softened.

In large bowl mix together bread crumbs, cranberry mixture, and shallot mixture.

Place pork on cutting board. Cut loin in half almost but not all the way through. Open like a book so loin lies almost flat.  Place spinach leaves over one half of loin.  Place stuffing on top of spinach.  Close the other half of loin on top of "filled" half and tie loin with cooking string to secure.

Place pork on broiler pan and roast in 375-degree F oven until golden and meat thermometre registers 160-degrees F (70-degrees C), about 1 hour 20 minutes. Cover with foil. Let stand for 10 minutes. Carve into 1-inch thick slices. Remove string and serve.

Asian Pork with Hot Mustard Sauce

Taste of Home

You're not likely to have many leftovers when you serve this taste-bud-tingling pork dish.  Does it even go fast when I make it for a party!

TIME: Prep: 15 min. + marinating Bake: 40 min.

1 tablespoon ground mustard
1 teaspoon vegetable oil
1 teaspoon vinegar
1/8 teaspoon salt, optional
Dash ground turmeric
1/4 cup milk
1/4 cup soy sauce
2 tablespoons ketchup
1 tablespoon sugar
1/4 teaspoon molasses
1 garlic clove, crushed
2 pork tenderloin (1 pound each)
1 tablespoon sesame seeds, toasted, optional

In a bowl, combine mustard, oil, vinegar, salt if desired and turmeric; gradually add milk until smooth. Refrigerate. In a large resealable plastic ba or shallow glass dish, combine soy sauce, ketchup, sugar, molasses and garlic.  Add pork; seal or cover and refrigerate for 4-6 hours, turning occasionally. Place the pork in a shallow roasting pan; discard marinade. Bake, uncovered, at 350° for 40 minutes or until a meat thermometer reads 160°-170°. Let stand for 5 minutes. Slice pork; sprinkle with sesame seeds if desired. Serve with the mustard sauce. Yield: 8 servings.

Barbecue Pork Roast Recipe courtesy Paula Deen

Show: Paula's Home Cooking
Episode: Barbecue Bonanza

8 to 10 servings

1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons cider vinegar
3 teaspoons lemon juice
1 teaspoon prepared mustard
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon black pepper
2 cloves garlic, minced
1 (4-pound) pork loin roast
1 cup barbeque sauce

In a small bowl, combine Worcestershire sauce, soy sauce, honey, vinegar, lemon juice, mustard, salt, celery seed, pepper, and garlic. Place pork loin roast in a large plastic resealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 4 hours (preferably overnight).

Preheat oven to 325 degrees F.

Remove roast from bag, place in a roasting pan, and discard marinade. Roast pork loin at 325 degrees F for 2 to 2 1/2 hours, or to an internal temperature registers 160 to 170 degrees F. on an instant-read thermometer. Serve with BBQ sauce.

Cubano Lettuce Wrap

courtesy George Stella
Show: Low Carb and Lovin' It
Episode: That's a Wrap

8 slices boiled no-sugar-added ham (about 1/4 pound)
8 slices Swiss cheese (about 1/4 pound)
8 slices Mojo Pork Roast, recipe follows
1 kosher dill pickle, thinly sliced lengthwise
2 teaspoons yellow mustard
4 outer leaves Boston lettuce
Equipment: toothpicks

On a microwave proof plate, layer 2 slices ham, 1 slice cheese, 2
slices roast pork, 1 pickle slice and 1 more slice of cheese. Heat in
the microwave for about 30 seconds--just long enough to melt the

Spread 1/2 teaspoon mustard on the inside of a lettuce leaf, top with
the layered meat and cheese, and roll it up. Secure with a
toothpicks. Repeat to make 4 total.

Mojo Pork Roast:
1 (5-pound) bone-in fresh pork shoulder half (preferably arm picnic)
1 (16-ounce) bottle no-sugar-added Italian dressing (recommended: Paul Newman's Olive oil and Vinegar)
2 limes, juiced
2 tablespoons chopped fresh cilantro leaves
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
3 bay leaves

Preheat oven to 325 degrees F.

Score the fat and skin on the pork shoulder in a hatch mark fashion.
Place the shoulder in a roasting pan lined with a rack, and pour the
dressing over it. Rub the shoulder with the remaining ingredients and
roast uncovered for 1 hour.

Tent the shoulder loosely with aluminum foil and continue roasting
while basting occasionaly, until the meat starts to easily pull
apart from the bone, about 1-1/2 hours more. Transfer the shoulder to
a cutting board and let rest for 15 minutes. Trim off any excess fat
and cut into thin slices.

Wednesday, August 28, 2013

Cumin-crusted pork loin roast with brandied orange sauce

Published by Chatelaine on 1/1/2006

Preparation time 10 minutes Marinating Time 8 hours Roasting Time 2 hours

Makes 6 servings

2 cups (500 mL) orange juice
1/4 cup (50 mL) olive oil
1 tbsp (15 mL) ground cumin
1 tsp (5 mL) salt
3 1/2 to 4 lb (1.75 to 2 kg) rack of pork, 6 to 8 ribs
1 tsp (5 mL) cumin seeds
1 cup (250 mL) orange juice
1/4 cup (50 mL) brandy
2 garlic cloves, minced, or 1 1/2 tsp (7 mL) bottled chopped garlic
1/4 cup (50 mL) finely chopped fresh parsley or coriander

Our citrus-flavoured marinade makes this roast incredibly tender and provides a superb base for the sauce.  To bump up the taste, add more juice before boiling down the sauce to concentrate the flavor.

Pour 2 cups (250 ml) orange juice and olive oil into a large plastic bag, then sprinkle in cumin and salt. If pork is tied with butcher's string, remove and discard. Using the tip of a knife, make shallow slits all over pork. Place pork in bag with marinade. Push meat down into marinade, then squeeze out as much air as you can. Seal tightly with an elastic band as close to meat as possible. Place bag in a bowl. Refrigerate at least 8 hours, preferably overnight.

Preheat oven to 375F (190C). Line a large, shallow-sided roasting pan or baking dish with foil. Remove pork from bag, but do not discard marinade. Place pork, bone side down, on prepared pan.  Sprinkle evenly with cumin seeds. Roast, uncovered, in centre of preheated oven until an instant-read thermometer inserted into centre of roast reaches 155F (70C), about 1 1/2 hours. When done, remove roast to a cutting board and let stand 5 minutes before slicing.

While meat is roasting, pour marinade into a large, wide frying pan set over high heat.  For sauce, stir in1 cup (250 ml) orange juice, brandy and garlic.  Boil stirring often, until sauce is thickened and reduced by half, about 15 minutes. Just before serving, stir in parsley. Slice pork into chops and serve drizzled with sauce.

Baked Pork Ribs with Hoisin Barbecue Sauce

If you prefer to grill the ribs -- which will intensify the hoisin flavor -- remove them from the marinade (do not bake) and grill them over medium heat until tender and lightly charred, turning often and basting occasionally and marinade, about 25 minutes.  Look for chili-garlic sauce in the Asian food section of supermarkets.

Servings: Makes 6 servings.

4 pounds baby back pork ribs
1 teaspoon Chinese five-spice powder
1 teaspoon onion powder
1 cup hoisin sauce
1/2 cup bottled chili sauce
1/4 cup Sherry
4 teaspoons chili-garlic sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon oriental sesame oil

Place ribs in large roasting pan. Pierce meat with fork. Sprinkle with Chinese five-spice powder and onion powder; rub mixture into meat.

Whisk remaining ingredients in small bowl to blend.  Pour sauce over ribs, turning to coat.  Turn ribs meat side down; cover pan with aluminum foil and refrigerate overnight.

Preheat oven to 400°F. Bake ribs, covered, until just tender, about 30 minutes. Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes. Cut meat between bones to separate ribs and serve.

Czech Roast Pork

8 servings

2 tablespoons vegetable oil
1 tablespoon prepared mustard
2 tablespoons caraway seeds
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons ground black pepper
5 pounds pork shoulder roast
3 medium onions, chopped
1/2 cup beer
1 tablespoon cornstarch
2 tablespoons butter

In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Arrange the onions in the bottom of a large roasting pan.  Pour in the beer.  Place the roast, fat side down, on top of the onions.  Cover the pan with foil.

Roast 1 hour in the preheated oven. Remove foil, turn roast, and score the fat.

Continue roasting 2 1/2 hours, or to a minimum internal temperature of 160 degrees F (70 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly.

In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork.

Melt-In-Your- Mouth Barbecued Ribs

courtesy Robin Miller
Show: Quick Fix Meals with Robin Miller
Episode: Slow and Steady Wins the Race

2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can chunky tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Place the spareribs in the bottom of a slow cooker. In a medium bowl,
whisk together the remaining ingredients. Cover and cook on LOW for 6
to 8 hours or on HIGH for 3 to 4 hours.

Mexican Pulled Pork

This pork should roast is braised in a zesty tomato sauce, but instead of slicing it, you shred it to serve on buns or in tortillas with sliced avocado, shredded Cheddar or Mornterey Jack cheese and a squeeze of lime.  This makes enough for 12 to 16 sandwiches, so it's a good party dish.

Servings: 8 to 10

1 pork shoulder butt roast (3-1/2 lb/1.75 kg)
1/2 tsp (2 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
4 cloves garlic, minced
2 onions, chopped
1 jalape?epper, minced (or 1/2 tsp/2 mL hot pepper sauce)
2 tbsp (25 mL) chili powder
1 tsp (5 mL) ground cumin
1/3 cup (75 mL) tomato paste
1 can (28 oz/796 mL) tomatoes
1/2 cup (125 mL) chopped fresh coriander
1 green onion, minced

Sprinkle pork with salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown pork all over. Transfer to plate.

Reduce heat to medium; cook garlic, chopped onions, jalapano pepper, chili powder and cumin, stirring occasionally, until onions are golden, about 4 minutes. Add tomato paste and cook, stirring, until paste darkens slightly, about 2 minutes. Add tomatoes, breaking up with spoon and stirring to scrape up brown bits.

Return pork and any accumulated juices to pan; bring to boil. Cover and braise in 300°F (150°C) oven, basting every 30 minutes and turning once with 2 wooden spoons, until pork is very tender, 31/2 to 4 hours.

Transfer to cutting board and tent with foil; let stand for 10 minutes. With 2 forks, shred pork.

Meanwhile, skim fat from sauce. Bring sauce to boil; boil vigorously until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes. Return pork to pan. (Make-ahead: Let cool for 30 minutes. Transfer to refrigerator and let cool completely. Cover and refrigerate in airtight container for up to 3 days or freeze for up to 1 month.) Heat through until bubbling. Sprinkle with coriander and green onion.

Additional Information

Slow-Cooker Mexican Pulled Pork:

Follow first two paragraphs as directed.

Transfer pork and sauce to slow-cooker. Cover and cook on Low, turning once, until pork is tender, about 8 hours.

Continue as directed in Paragraph 4.

Meanwhile, in saucepan, reduce sauce as directed in Paragraph 5. Add pork; reduce heat and simmer until hot, about 4 minutes. Sprinkle with coriander and green onion.

Tuesday, August 27, 2013

Red Chili-Rubbed Baby Back Ribs

Makes: 6 servings

Prep: 20 minutes
Grill: 2-1/2 hours

Red-Chili Rub
1 Tbsp. ancho chile powder
1 Tbsp. paprika
1 Tbsp. brown sugar
1 tsp. kosher salt
2 tsp. ground cumin
2 tsp. granulated garlic
2 tsp. ground black pepper
3 slabs baby back ribs, (2 to 2-1/2 lbs. each)*
4 handfuls of hickory wood chips, soaked in water for at least 30 minutes

Fresh Ginger Glaze
1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1/4 cup ketchup
1/4 cup lemon juice
1 tsp. grated ginger

1. Prepare a grill for indirect cooking over low heat (about 300 degrees F). (See "indirect grilling," below).

2. For rub, in small bowl mix together the first 7 ingredients.

3. Using a dull dinner knife, slide the tip under the membrane (silver skin) covering the back of each rack of ribs. Lift and loosen membrane until breaks loose from the meat.  Use paper towels to grip, pull membrane. off. Season ribs all over with the rub. Arrange in a rib rack, all facing the same direction. Let the ribs stand at room temperature for 30 minutes before grilling.

4. Just before grilling ribs, drain 2 handfuls of wood chips and place them on coals or in smoker box of a gas grill. When the wood begins to smoke, place ribs over indirect low heat and cook for 1 hour.

5. After 1 hour, drain the remaining wood chips and place on coals or in smoker box of a gas grill. Continue to cook ribs over indirect low heat for a second hour. Meanwhile, prepare Fresh Ginger Glaze.

Fresh Ginger Glaze:  In small saucepan over medium heat, combine the glaze ingredients. Bring to simmer, stirring occasionally, and cook over low heat for about 3 minutes. Remove from the heat.

7. Tear off 3 sheets of aluminum foil, each about 2 1/2 times the length of a slab of ribs.

8. After 2 hours of cooking, remove ribs from rack and lay each slab on a sheet of foil. Be sure to close the grill lid so that the temperature remains close to 300 degrees F. Brush each slab lightly on both sides with some of the glaze (you will not need all of it). Wrap each slab of ribs tightly in foil.

9. Return slabs to the grill, either in rack or stacked on top of each other. Cook over indirect low heat until glaze cooks into the meat and ribs are done, 30 to 60 minutes. The ribs are done when the meat has shrunk back from the bones by 1/4 inch or more. When you lift a rack by picking up one end with tongs, the rack should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue to cook the ribs.

10. Remove slabs from foil. Brush them with some of the remaining glaze. Cut into portions. Serve with grilled bok choy and lemon halves.

Note: For a charcoal grill, you may need to cut rib slabs in half to fit for indirect cooking.

Indirect grilling: This method positions the fire to one side or both ends of grill. Food sits over the unlit part, and the grill is covered so the food cooks from all sides. This is best for thicker cuts that need longer cooking like roasts and ribs.

Asian Spice Rubbed Ribs with Plum-Ginger Glaze

Bobby Flay, 2007 Show: Throwdown with Bobby Flay
Episode: BBQ Spare Ribs

Recipe Summary
Difficulty: Intermediate
Prep Time: 45 minutes
Cook Time: 2 hours 15 minutes
Yield: 4 to 6 servings

For the Plum-Ginger glaze:
3 tablespoons canola oil
3 shallots, finely chopped
3 cloves garlic, finely chopped
2 Thai chiles, seeded and finely chopped
3 tablespoons finely chopped fresh ginger
2 tablespoons good quality curry powder
1 teaspoon ground cinnamon
2 star anise
8 ripe purple plums, pitted and coarsely chopped
1 cup plum juice
1/4 cup hoisin sauce
2 tablespoons soy sauce
1/4 cup honey
1/4 cup light brown sugar
3 tablespoons powdered ginger
1 cup water

For the ribs:
4 cups water
2 cups soy sauce
1/4 cup coarsely chopped fresh ginger
1 tablespoon whole black peppercorns
1 tablespoon whole coriander seeds
1 tablespoon whole black mustard seeds
Salt and freshly ground black pepper
Olive oil, for rubbing
2 racks St. Louis-style country ribs
Asian Rub, recipe follows
Green onions, thinly sliced

Chef's Note: If you cannot find ripe plums you can always use canned
plums. If you cannot find plum juice you can always use cranberry juice.

For the Plum-Ginger glaze:
Preheat grill or side burner. Heat the oil in a large non-reactive
saucepan over medium heat. Add the shallots and garlic and cook until
soft. Add the Thai cchiles, ginger, curry powder and cinnamon and cook
for 2 minutes. Add the remaining ingredients and 1 cup of water. Cook
until the sauce is reduced and thickened about 30 to 40 minutes,
stirring occasionally. Remove from heat and let cool slightly.
Place plum mixture, in 2 to 3 batches, in a food processor and process
until smooth, strain into a bowl and let cool to room temperature.

For the ribs:
Bring water, soy, ginger, peppercorns, coriander, mustard seeds and salt
and pepper, to taste, in a large saucepan and bring to a simmer.

Preheat grill to medium-high heat and preheat oven to 425 degrees F.

Rub oil on both sides of the ribs. Then rub each rack with the Asian
Rub. Place racks onto preheated grill and allow to cook only until grill
marks have been made.

Divide the water and soy sauce mixture between 2 roasting pans, place
the ribs on a baking rack and set over liquid in the pan. Roast the
ribs in the preheated oven until about 3/4 of the way cooked, about 45
minutes, basting every 15 minutes.

Heat the grill to high.

Transfer the ribs to the grill and grill until the ribs are tender,
about 45 minutes longer, brushing with the glaze during the last 10
minutes of cooking. Remove from the grill and brush with more of the
glaze. Slice into ribs and garnish with green onions.

For the Asian Rub:
1/2 cup Spanish paprika
2 tablespoons dry mustard
2 tablespoons ground star anise
2 tablespoons ground ginger
1 1/2 tablespoons ground black pepper
1 tablespoon ground allspice
1 tablespoon kosher salt
1 tablespoon ground red pepper flakes

Whisk all ingredients together.

Hot 'n' Spicy Spareribs

I always keep this dry rub in a shaker on my shelf so I have it ready in use in and instant.  It's a deliciously different way to prepare barbecued ribs.

METHOD: Grill (gas or charcoal)
TIME: Prep: 10 min. + marinating Grill: 1 hour 40 min.

2 tablespoons brown sugar
2 tablespoons paprika
2 tablespoons pepper
1 tablespoon chili powder
1-1/2 teaspoons salt
1-1/2 teaspoons crushed red pepper flakes
1 teaspoon garlic powder
6 pounds pork spareribs
6 sheets (40 inches x 18 inches) heavy-duty foil

In a small bowl, combine the sugar and seasonings. Rub all of it onto both sides of ribs. Make two stacks the three sheets of foil and place half the ribs in the center of each stack.  Bring opposite long edges of foil together; fold down several times.  Fold the short edges toward the food and crimp tightly to prevent leaks. Refrigerate overnight. Remove from refrigerator 30 minutes before grilling.

Prepare grill for indirect heat. Place foil packets over indirect medium heat. Grill, covered, for 1-1/2 hours or until tender, turning foil packets over after 45 minutes. Remove ribs from foil; place over direct heat. Grill, uncovered, for 10-15 minutes or until crisp, turning once. Yield: 8 servings.

Southern Grilled Barbecued Ribs

The secret to these delicious pork ribs is red wine vinegar, mustard and Worcestershire.
4 lbs. baby back pork ribs
2/3 C. water
1/3 C. red wine vinegar
1 C. ketchup
1 C. water
1/2 C. cider vinegar
1/3 C. Worcestershire sauce
1/4 C. prepared mustard
4 Tbs. butter
1/2 C. packed brown sugar
1 tsp. hot pepper sauce (to taste)
1/8 tsp. salt

Preheat oven to 350F. Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes.
Baste the ribs with their juices halfway through cooking.  In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour. Preheat grill for medium heat. Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.

Spicy Honey-Mustard Glazed Pork Ribs

2 tablespoons vegetable oil
1 small onion, minced
1 1/2 cups honey
1 cup Dijon mustard
1/2 cup cider vinegar
1/4 cup crushed red pepper flakes
1 teaspoon Cajun seasoning
1/2 teaspoon salt
ground black pepper to taste
2 (2 pound) slabs baby back pork ribs

Preheat grill for medium heat and lightly oil grate.

Heat oil in a saucepan over medium heat. Saute minced onion for about 5 minutes, or until caramelized. Stir in honey, mustard, and vinegar. Season with crushed red pepper, Cajun seasoning, salt and black pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat, and set aside.

Generously sprinkle ribs with salt and pepper on both sides. Place ribs on grill rack, cover, and open vents halfway  Cook for 35 minutes. Turn ribs once, making sure they are not being over-cooked. Brush tops of ribs with sauce, and cook covered for 5 to 10 minutes Turn ribs over, cover, and cook for another 5 to 10 minutes. Remove ribs from grill. Heat remaining sauce, and serve as a dipping or mopping sauce

Monday, August 26, 2013

Pork Cutlets with Brussels Sprouts

Makes: 4 servings

Start to Finish: 28 minutes

4 1/2-inch-thick boneless pork chops
1/4 cup all-purpose flour
2 tsp. paprika or smoked paprika
1 lb. Brussels sprouts, trimmed and halved
2 Tbsp. butter
1 8-oz. carton light sour cream
2 Tbsp. milk or half-and-half
1 tsp. packed brown sugar

1. Using meat mallet or heavy rolling pin pound pork layered between plastic wrap, to 1/4-inch thickness. In shallow dish combine flour, half the paprika, and 1/2 teaspoon each salt and pepper. Coat pork in flour mixture; set aside.

2. In large skillet cook sprouts in hot butter over medium-high 5 to 8 minutes, until crisp-tender and edges are brown. Remove from skillet. Cover and keep warm.

3. In same skillet add additional butter, if needed. Cook pork 4 to 5 minutes, turning once, until golden outside and slightly pink in center. Remove from skillet. Cover; keep warm.

4. For sauce, combine sour cream, milk, and brown sugar. Whisk into skillet. Heat through (do not boil). Serve sauce, sprinkled with remaining paprika, over pork and sprouts. Makes 4 servings.

Pork Tenderloin With Caramelized Apples

Total time: 30 minutes Serves: 4

1 1/4 pounds pork tenderloin
2 tablespoons Dijon mustard
1 tablespoon chopped fresh sage
Salt and pepper, to taste
3 Golden Delicious apples, peeled, cut into 16 wedges
1/4 cup maple syrup

Preheat oven to 450 degrees. Place pork on a shallow baking pan coated with cooking spray. Combine mustard and sage in a small bowl.  Salt and pepper the tenderloin and spread the mustard mixture on all sides. Bake for 25 minutes or until a meat thermometer registers 160 degrees.

While pork is baking, heat a heavy cast iron or nonstick skillet over medium high. Add apples and saute 5 minutes or until lightly browned.  Reduce heat to low and add the maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. Cut pork crosswise into slices; serve with the cooked apples.

Per serving: 303 calories

Pork with Stuffed Sweet Potatoes

Prep Time:25 min
Start to Finish:  2 hr
makes:  4 servings

2 medium sweet potatoes
4 boneless pork loin chops, about 1/2 inch thick (4 oz each)
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup orange juice
2 tablespoons orange juice
1/2 cup chopped unpeeled apple
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery

1. Heat oven to 350°F. Pierce sweet potatoes with fork to allow
steam to escape. Bake 55 to 60 minutes or until tender.
Cool 10 minutes.

2. Meanwhile, remove fat from pork chops. Place pork in ungreased
rectangular pan, 13x9x2 inches. Mix salt, paprika, garlic powder
and pepper; sprinkle half of the salt mixture over pork. Turn pork;
sprinkle with remaining salt mixture. Pour 1/2 cup orange juice
into pan; set aside.

3. Cut each sweet potato lengthwise in half. Scoop out pulp,
leaving1/4-inch shell. Mash pulp until no lumps remain. Beat in
2 tablespoons orange juice until light and fluffy. Stir in apple,
onion and celery. Fill shells with pulp mixture.

4. Move pork to one end of pan; place sweet potatoes in other end
of pan. Bake uncovered about 35 minutes or until sweet potatoes
are hotand pork is slightly pink in center.

Slow-Cooker Braised Pork with Salsa

From EatingWell: Winter 2004

3 pounds boneless pork shoulder, or butt
1 1/2 cups prepared tomatillo salsa, (see Ingredient Note)
1 3/4 cups reduced-sodium chicken broth
1 medium onion, thinly sliced
1 teaspoon cumin seeds, or ground cumin
3 plum tomatoes, (1/2 pound), thinly sliced
1/2 cup chopped fresh cilantro, divided
1/2 cup reduced-fat sour cream

Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.

Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.

With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through.

To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro. Oven method: Total: 3 hours Preheat oven to 350°F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish; cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more.  Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.

Tips and Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months. Reheat on the stovetop, in a microwave or in the oven.

Ingredient Note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos. It is sold in supermarkets.

Sugar and Spice Bacon

1 cup brown sugar
1/2-1 tsp. ground red (cayenne) pepper
2 lb. sliced smoked bacon
Heat oven to 400 degrees F. 
In a small bowl combine sugar and red pepper.
Sprinkle over both sides of bacon.
Place slices on two foil-lined baking sheets. 
Bake 10-15 minutes, turning often until browned and crisp. 
Drain on paper towels

Sunday, August 25, 2013

Thick chops stuffed with brie

Published by Chatelaine on 2/1/2011

Makes 4 Servings

Turn plain pork into fancy fare! Buy thick chops at the meat counter.  Stuff with creamy brie, then simmer with a sweet apple.

3 oz (90 g) brie or Camembert
4 bone in, centre-cut pork chops, at least 1 in (2.5 cm) thick
vegetable oil
1 large red or green apple
1/4 cup (50 mL) water
1 tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) Italian or poultry seasoning

Cut brie into 4 slices (it's OK to leave rind on). Make a slit about 2 inches (5 cm) long in side of each chop.
Stuff each with a slice of brie. Lightly coat a large frying pan with oil and set over medium-high heat. When hot, add chops. Cook until lightly golden, 2 to 3 minutes per side. You may need to do this in 2 batches. Remove chops to a plate as they are done.

Meanwhile, slice unpeeled apple into thin wedges. Once pork is remove from pan, add apple along with a litle oil. Stir occasionally until apple wedges are lightly golden, 3 minutes. Pour in water. Add Dijon and seasoning. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Push apple wedges to side of pan.

Return chops to pan. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until pork is springy when pressed, 10 to 12 minutes. Turn chops over halfway through.  Remove chops and apple to plates.  Increase heat to high. Stir constantly until sauce is as thick as you like, about 2 minutes. Sauce will be golden and flecked with flavourful bits. Wonderful with green beans and baby potatoes. Sprinkle with fresh rosemary, if you wish.

Bacon Tomato Bake

1 1/4 cups Original Bisquick® mix
1/4 cup grated Parmesan cheese
1/2 cup water
1/2 lb bacon, cooked, crumbled
1/2 large onion, thinly sliced
3 tablespoons chopped fresh cilantro or parsley
1/4 teaspoon ground red pepper (cayenne), if desired
1 large tomato, cut into about 6 slices
1 cup shredded Cheddar cheese (4 oz)
Additional chopped fresh cilantro or parsley, if desired

Heat oven to 400°F. Generously grease bottom and sides of 9-inch
square pan with shortening. In medium bowl, stir Bisquick mix,
Parmesan cheese and water until moistened; spread in bottom of pan.
Bake 12 minutes. In medium bowl, mix bacon, onion, 3 tablespoons
cilantro and the red pepper; sprinkle over partially baked dough.
Place tomato slices on bacon mixture.  Sprinkle with Cheddar cheese.
Bake uncovered 15 to 20 minutes or until edges are golden and cheese
is melted. Cool slightly, about 5 minutes. Serve warm. Sprinkle
with additional cilantro.

Herb-Crusted Pork Loin

Show: Ten Dollar Dinners with Melissa d'Arabian
Episode: Sunday Supper

Serves:  4 servings.

•1 teaspoon ground cinnamon
•2 teaspoons ground cumin
•1/4 teaspoon cayenne, or more, to taste
•Kosher salt
•1 1/2 pounds pork loin roast
•4 tablespoons vegetable oil

For the Herb Crust:
•1 sweet onion, roughly chopped
•2 cloves garlic, smashed
•2 tablespoons freshly grated ginger
•1 bunch fresh cilantro leaves
•1 lime, zested
•2 tablespoons olive oil
•1/4 cup plain bread crumbs
•Kosher salt
•1 1/2 tablespoons Dijon mustard

Preheat the oven to 375 degrees F.

In a small bowl, mix together the cinnamon, cumin, cayenne, and salt, to taste. Rub the mixture all over the outside of the pork. In a large saute pan, heat the oil over medium-high heat and brown the pork roast on all sides, just until golden. Remove the pork to a sheet tray, fat side up.

Meanwhile, make the herb crust: In a food processor, combine the onions, garlic, ginger, cilantro, and lime zest. In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened. Stir in the bread crumbs and cook another 1 to 2 minutes. Season with salt, to taste.
Spread the mustard on top of the fatty layer of pork and then press the herb crust into it. Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 30 minutes. Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange on a serving platter and serve.

Jamaican B-Bq Pork Tenderloin

Serves 4

1/2 teaspoon ground ginger
1 teaspoon ground allspice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 teaspoons firmly packed brown sugar
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper

1 pork tenderloin, about 1 pound, trimmed of visible fat
1 1/2 teaspoons dark honey
1 teaspoon tomato paste
2 teaspoons white vinegar

In a bowl, combine the ginger, allspice, garlic powder, onion powder,
cayenne pepper, cinnamon, cloves, brown sugar, 1/2 teaspoon of the
salt and the black pepper. Place the meat into the bowl and rub the
spice mixture over the pork.  Let stand for 15 minutes.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler
(grill) to medium-high or 400 F.

In another small bowl, combine the honey, tomato paste, vinegar and
the remaining 1/4 teaspoon salt. Stir to blend. Set aside.

Place the pork on the grill rack or broiler pan. Grill or broil at
medium-high heat, turning several times, until browned on all sides,
about 3 minutes on each side. Remove to a cooler part of the grill or
reduce the heat and continue cooking for about 14 to 16 minutes.
Baste with the vinegar-honey glaze and continue cooking until the pork
is slightly pink inside and an instant-read thermometer inserted into
the thickest part reads 160F ( 3 to 4 minutes longer). Transfer to a
cutting board and let cool for 5 minutes before slicing.

To serve, slice the pork tenderloin crosswise into 16 pieces and
arrange on a warmed serving platter, or divide the slices among individual


This lovely pot won a third prize in the huisgenoot's potjiekos competition.  It's a winner when served with 'pot-balletjies'.  It's enough for 6-8 people and a #4 pot is recommended.

2 Pork fillets, approx 700g each Salt to taste
20 Large seedless prunes 'pruimedante’ 5ml Black pepper
10 Smoked oysters 12 Baby onions
20ml Butter 5 Celery sticks, sliced
20ml Cooking oil 12 Baby potatoes, peeled
15ml Cake flour 5ml Maizena
250-300ml Beef stock Freshly chopped parsley for garnish
125ml Red wine

Cut a lengthwise groove in each fillet and open carefully. Fill 10 of the ‘pruimedante’ with an oyster and arrange the filled ‘pruimedante’ in the groove of one of the fillets. Cover with the other fillet and bind the two fillets tightly with a piece of string.

Heat the butter and oil and braai the meat until brown.

Sprinkle the cake flour over the fillets and brown for another 2 minutes.

Add the stock and the red wine and stir the sauce with a wooden spoon until smooth.

Season the meat with the salt and pepper and cover with the lid and allow the pot to simmer slowly for 1 hour.

Remove the string from the meat and cut in slices but keep the pieces against each other.

Pack the veggies around the meat in the pot, add the remaining 'pruimedante' and add a little of the stock, if necessary, and allow the pot to simmer until the veggies are done.

Thicken the sauce with the maizena (mixed in a little water) if needed.

Garnish with the parsley before serving.

Saturday, August 24, 2013

Thai Red Curry Pork

Ann Young of Decatur sends in a recipe similar to the Thai Chicken Curry we ran last year, but offers another recommendation for purchased, prepared curry sauce. “My husband and I love Thai food and I’ve cooked Thai dishes using curry pastes and coconut milk. Now I use the Bright canned curry sauce which combines both,” she writes. “I buy it at DeKalb Farmers Market for under a dollar. It has a wonderful flavor and my husband thinks it is as good as most Thai restaurants. I make a quick meal combining meat or tofu and any vegetables I have on hand. I plan to try their green curry sauce next.”

I picked up a can at the farmers market and was pleased with the results and the price. The sauce also has chunks of pumpkin, which give it additional texture and add to the vegetable composition of the dish. You can choose your own favorite veggies or try this colorful composition.

-- Jeanne Besser

If using other vegetables, start with those that need longer to cook and add quicker-cooking ones toward the end.  If you can't find the Bright brand, try  varieties from Trader Joe's or Curry Simple at Whole Foods.
Hands on time: Total time: 30 minutes Serves: 4

1/2 pound green beans, cut in thirds
15 baby carrots, sliced thinly
1 red bell pepper, seeded and sliced in thin strips
1 pound boneless center-cut pork chops, sliced in thin strips
1 (14-ounce) can Bright Red Curry sauce or other brand of curry sauce

In a well-oiled skillet, stir-fry green beans and carrots until almost tender (add 1 to 2 tablespoons of water if needed to keep from sticking). Add red pepper and pork and stir-fry until just cooked through, 5 to 7 minutes. Add curry sauce and cook 1 to 2 minutes, or until heated, stirring frequently. To thicken sauce, remove meat and vegetables to serving bowl and boil sauce until thickened.  Pour over pork mixture.

Pork Chops with Blue Cheese Gravy

2 tablespoons butter
4 thick cut pork chops
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon garlic powder, or to taste
1 cup whipping cream
2 ounces blue cheese, crumbled

Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.

Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom.  Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.

Pork Chops with Tangy Honey Sauce

6 pork chops

1 clove garlic
1/4 cup apple cider vinegar
2 tablespoons soy sauce
1/2 cup honey
1/4 teaspoon ground ginger
1 pinch ground black pepper
6 pork chops

Place pork chops into a large resealable bag. In a blender or food processor, combine the garlic, vinegar, soy sauce, honey, ginger, and pepper. Puree until the garlic has been finely chopped. Pour this mixture over the pork chops.  Seal, and marinate in refrigerator at least 4 hours.

Preheat oven to 350 degrees F (175 degrees C). Transfer the pork chops and marinade to a baking dish.

Bake uncovered in the preheated oven until the sauce has reduced, and the pork is no longer pink in the center, about 25 minutes.

Smoked Pork Chops with Peach Bourbon BBQ Sauce

courtesy Adam Gertler
Show: The Next Food Network Star
Episode: Ultimate Vegas Buffet

Recipe Summary
Difficulty: Intermediate
Prep Time: 20 minutes
Inactive Prep Time: 12 hours
Cook Time: 2 hours
Yield: 4 servings

Brine, recipe follows
4 double-cut pork chops, approximately 2 inches thick (about 12 to 14 ounces)
Light olive oil, for brushing
8 cups water, for boiling
Peach bourbon BBQ sauce, recipe follows

Special equipment: stovetop smoker or Weber kettle grill

Once the brine has cooled completely, add the chops and allow to soak for at least 6 but no more than 12 hours.  Remove chops from brine just before smoking.

Smoke pork until internal temperature reaches 140 degrees F, or about 1 to 2 hours

Keep grill temperature at approximately 200 to 250 degrees F or pork well overcook. Smoke chops until internal temperature reaches 140 degrees F. After desired internal temperature is reached, brush chops lightly with oil and grill over hot coals for 1 1/2 minutes; rotate 1/4 turn clockwise and grill 1 minute more to create attractive grill marks. Flip chop and repeat grilling method; the prettier side is the top.

Chops should ultimately reach an internal temperature of 150 to 160 degrees F. If necessary, place chops in 375 degree F oven after grilling to finish cooking. For an extra fancy presentation, pull the pork off the bone, slice into 1/4-inch strips and fan out on the plate.

Brush grilled chops with melted butter and let rest 2 minutes before serving. Place each chop on the plate on a serving plate. Serve with peach bourbon bbq sauce.

Serving suggestion: Try adding a starch as an accompaniment: mashed potatoes, stewed white beans, or even steamed brown rice.

8 cups water
2 tablespoons apple cider vinegar
1/2 cups kosher salt
1 cup brown sugar
3 bay leaves
1 tablespoon whole black peppercorns
6 cloves fresh garlic, cut in 1/2

In a nonreactive, stainless steel 8-quart saucepan, bring all brine ingredients to a boil and stir until sugar and salt are completely dissolved. Transfer to a 1-gallon plastic or steel container and refrigerate until completely cooled.

Peach Bourbon BBQ Sauce:
2 tablespoons unsalted butter
3/4 cup minced shallots
2 (16-ounce) bags frozen peaches
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1/3 cup light brown sugar
1 tablespoon Worcestershire sauce
1/2 cup chicken stock
1/3 cup bourbon whiskey
Kosher salt and freshly ground black pepper

In a medium saucepan melt butter over medium-high heat. Add shallots and sweat for several minutes until soft. Add peaches, bring to simmer and cook for 5 minutes. Add lemon juice, cider vinegar, brown sugar, Worcestershire sauce, and chicken stock. Simmer for 15 to 20 minutes until thick. Add whiskey, return to simmer, cook for 5 more minutes and remove from the heat. Adjust seasoning and sweetness. Puree mixture with immersion blender or food processor until smooth and thick.

Whiskey Pork

Makes 2 servings

 2 (6 ounce) boneless, pork loin chops
Vegetable oil spray
1/4 cup whiskey
1 tablespoon brown sugar
1 tablespoon Dijon mustard
Salt and freshly ground pepper

Trim visible fat from pork.

Heat a nonstick skillet just big enough to fit the chops over medium-high
heat. Spray with oil. Brown pork chops, about 2 minutes per side. Lower heat
to medium and add whiskey. Cover and cook the chops 5 to 7 minutes or until
the chops are cooked through. A meat thermometer will read 160 degrees.

Remove chops to a plate and add 1/2 cup water, sugar and mustard to the
skillet. Blend well and raise the heat to high. Reduce to a smooth sauce. It
will thicken as it reduces, about 3 minutes. Spoon sauce over chops. Season
with salt and pepper.

Per serving: 331 calories, 8 grams fat, 2 grams saturated fat, 120
Milligrams cholesterol, 38 grams protein, 8 grams carbohydrate, 0 grams
Fiber, 185 milligrams sodium

Friday, August 23, 2013

Quick Mushroom Pork Steaks

Prep Time: 10 min. Ready in: 30 min. Makes: 4 servings

1 tbsp. Oil
4 boneless pork chops (1lb.)
1 can cream of mushroom soup
½ cup milk
3 tbsp. Zesty Italian Dressing
2 cups frozen peas
1-1/2 cups instant rice, cooked as directed on package
1/4 cup grated Parmesan cheese

Heat oil in large nonstick skillet on medium-high heat. Add meat cook 4 min. on each side or until browned on both sides.

Add soup, milk, dressing and peas; mix well.  Reduce heat to medium-low; cook 5 min., or until meat is cooked through (160F), stirring occasionally.

Spoon meat mixture over hot rice; sprinkle with cheese.

Thai Sweet Pork With Browned Shallots

Former Food and Drink editor Susan Puckett was intrigued by a recipe she came across from Thai Kitchen, the importer responsible for putting many once-exotic ingredients and ready-made sauces on the shelves of mainstream supermarkets. The recipe describes this as "the Asian version of versatile sugar-glazed ham." It can be served hot or cold. After experimenting with it, Puckett thought it was terrific either way.

Hands on time: Total time: 30 minutes Serves: 4

1/2 cup granulated sugar
1 1/3 pounds boneless pork loin chops, cut into 1/2-inch strips
2 tablespoons fish sauce
1 tablespoon reduced-sodium soy sauce
4 shallots, thinly sliced

In a large skillet over medium-high heat, combine sugar and 1/4 cup water and cook for 4 to 5 minutes, or until foamy, stirring frequently to prevent burning. Stir in pork, and coat with syrup.  Stir in 12 cup water, fish sauce and soy sauce.  Reduce heat and simmer for 10 minutes, or until pork is cooked through. With a slotted spoon, transfer pork to a platter.

Increase heat to medium-high, and cook for 5 minutes, or until liquid reduces to a light syrup.

Meanwhile, in a small, well-oiled skillet over medium-high heat, add shallots and saute, stirring, until lightly browned and crisp but not burned.

Return pork to original pan and stir to coat with sauce. Return to platter and top with shallots.

Fish sauce, also known as nam pla, is a thin, clear, amber liquid that is the most popular condiment in Southeast Asia. Its salty flavor derives from fermented salt fish and, like soy sauce, it can be used to season just about any stir-fry or savory dish. To use fewer pans, start with a medium skillet to fry the shallots first, and then the snow peas for the side dish.

Pork Cutlets with Brussels Sprouts

Makes: 4 servings
Start to Finish: 28 minutes

4 1/2-inch-thick boneless pork chops
1/4 cup all-purpose flour
2 tsp. paprika or smoked paprika
1 lb. Brussels sprouts, trimmed and halved
2 Tbsp. butter
1 8-oz. carton light sour cream
2 Tbsp. milk or half-and-half
1 tsp. packed brown sugar

1. Using meat mallet or heavy rolling pi n pound pork, layered between plastic wrap, to 1/4-inch thickness.  In shallow dish combine flour, half the paprika, and 1/2 teaspoon each salt and pepper. Coat pork in flour mixture; set aside.

2. In large skillet cook sprouts in hot butter over medium-high 5 to 8 minutes, until crisp-tender and edges are brown. Remove from skillet. Cover and keep warm.

3. In same skillet add additional butter, if needed. Cook pork 4 to 5 minutes, turning once, until golden outside and slightly pink in center. Remove from skillet. Cover; keep warm.

4. For sauce, combine sour cream, milk, and brown sugar. Whisk into skillet. Heat through (do not boil). Serve sauce, sprinkled with remaining paprika, over pork and sprouts. Makes 4 servings.

Recipe source:

Roasted Pork Chops with Hard Cider Jus

Côtelettes de Porc avec Son Jus au Cidre

Active time: 30 min Start to finish: 45 min

Servings: Makes 8 servings.

8 (1-inch-thick) rib pork chops (4 lb total)
1 teaspoon fine sea salt
1 1/4 teaspoons black pepper
2 1/2 tablespoons unsalted butter
1 lb large shallots (8), bulbs separated if necessary and each bulb halved lengthwise
1 cup hard cider
Special equipment: an instant-read thermometer

Preheat oven to 450°F.

Pat pork chops dry and sprinkle both sides with sea salt and pepper. Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown chops in 3 batches, turning once, 6 minutes per batch, and transfer with tongs to a large shallow baking pan (1 inch deep).

Add shallots and remaining tablespoon butter to skillet and cook over moderate heat, turning occasionally, until golden brown and tender, 6 to 8 minutes.  Add cider and boil, stirring and scraping up brown bits, until reduced to about 3/4 cup, about 3 minutes.

Spoon shallots and sauce around chops and roast in lower third of oven until thermometer inserted horizontally into center of 1 chop (do not touch bone) registers 150°F, 7 to 9 minutes.

Let chops stand, loosely covered with foil, 5 minutes (temperature will rise to 155°F while standing). Serve chops with shallots and sauce.

Sour Cream Pork Chops

6 pork chops
salt and pepper to taste
garlic powder to taste
1/2 cup all purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tablespoons all purpose flour
1 (8 ounce) container sour cream

Season pork chops with salt, pepper and garlic powder and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil. Place chops in slow cooker and top with onion slices.  Dissolve bouillon cubes in boiling water and pour over chops. Cover and cook on Low 7-8 hours. Preheat oven to 200. After the chops have cooked transfer them to the oven to keep warm. Be careful they are so tender they will fall apart. In a small bowl blend 2 tablespoons flour with sour cream; mix into meat juices. Turn slow cooker on high for 15-30 minutes or until sauce is slightly thickened. Serve sauce over pork shops.

Thursday, August 22, 2013

Honey-Glazed Pork Tenderloin

Servings: 4 to 6

1 clove garlic, minced
1/2 tsp (2 mL) each ground cumin, salt and pepper
2 pork tenderloins (each 12 oz/375 g)
2 tbsp (25 mL) liquid honey
1/2 tsp (2 mL) grated lime or lemon rind
1 tsp (5 mL) lime or lemon juice

In small bowl, combine garlic, cumin, salt and pepper; rub all over pork. Place on greased grill over medium-high heat; close lid and grill, turning once, until just a hint of pink remains inside, about 25 minutes.

Meanwhile, in small bowl, stir honey, lime rink and juice.  Brush over pork; grill until slightly sticky and glazed, about 2 minutes. Transfer to carving board and tent with foil; let stand for 5 minutes before slicing.

Roast Pork with Citrus Molasses Au Jus

Prep Time: 10 min.
Cook Time: 20 min.
Stand Time: 10 min.

1 lb. whole pork tenderloin
2 tsp. vegetable oil
1/2 tsp. dried rosemary leaves, crushed OR dried thyme leaves, crushed
Ground black pepper
1 tbsp. cornstarch
1 1/2 cups Swanson(R) Chicken Broth (Regular, Natural Goodness(tm) or Certified Organic)
2 tbsp. orange juice
2 tbsp. molasses
1 tbsp. packed brown sugar
1/4 cup chopped shallot OR onion
2 medium oranges, peeled and cut into sections

PREHEAT oven to 425°F. Brush pork with 1 tsp. oil.  Sprinkle with rosemary and black pepper, if desired.  Place in roasting pan.

ROAST for 20 min. or until temperature reads 155°F. on meat thermometer. Remove pork from pan and let stand 10 min.

MIX cornstarch, broth, orange juice, molasses and brown sugar until smooth. Set aside.

HEAT remaining oil in medium saucepan over medium heat. Add shallots and cook until tender.  Stir cornstarch mixture and add.  Cook until mixture boils and thickens, stirring constantly.  Stir in oranges and heat through.  Serve with pork.

Serves 4.

Roasted Pork Belly with Boulangere Potatoes and Rosemary-Roasted Tomatoes

4 good pork sausages
Big bunch of thyme
Big bunch of sage
2 tbsp wholegrain mustard
2 tbsp honey
1 pork belly, weighing about 2 kg, minus the rib bones.
3 cloves garlic
Sea salt
Olive oil for rubbing

200ml cider
1 tbsp wholegrain mustard
50ml cream

For the boulangere potatoes
30g butter
2 large onions, sliced
2 cloves garlic, chopped
1 kg of baking potatoes, peeled and sliced
salt and pepper
300ml chicken stock
150ml white wine
1 tbsp chopped fresh thyme
1 tbsp rosemary needles

Rosemary-roasted tomatoes
6 bunches of cherry tomatoes, on the vine
6 tbsp of olive oil
18cloves of garlic
6 branches of rosemary
Sea salt

Method For the meat
Take the skin off the sausages, and put the meat in a bowl. Add half the
chopped thyme and sage, half the mustard, and the honey. Mix well.
Rub the meat side of the pork belly with the rest of the herbs, the
garlic, and the mustard, and a generous amount of sals and pepper.
Squidge the sausagemeat down the middle of the belly lengthways and roll
up. Tie the belly up with a piece of string every 1 inch or so. This is
painstaking but worthwhile when you come to cut it because it gives you
an obvious place to slice through the crackling. Rub the rolled belly
with olive oil and salt.
Roast at 160 degrees celsius for 2 hours until really golden and
crackling. Carve the belly where the string is, that is, into about a
dozen thick slices. 2 slices per person is plenty.

For the potatoes
Melt the butter in a heavy pan and cook the sliced onions until they are
soft and translucent. Add the chopped garlic and sweat that for a
moment.  Add the potatoes, salt, pepper, the liquid ingredients and
thyme. Mix them well and pour the lot into a baking dish, sprinkling the
rosemary over the top. Bake for 1 hour at 180c. Check occasionally that
they are not burning. If it looks like they are, cover with foil for the
rest of the cooking time. They should be golden, soft and aromatic, and
most of the liquid should have been absorbed.

For the tomatoes
In a big bowl, mix the cherry tomatoes, olive oil and lightly squashed
but unpeeled garlic. Break the rosemary into manageable sized pieces and
mix it gently with the rest. Pour out onto an oven tray or one of those
Moroccan terracotta oven dishes and sprinkle with salt. Roast for 20
mins at 200 c or until the tomatoes are starting to pop, but still hold
their shape. Take the tomatoes out, and serve with whatever you like.
Don't forget to throw a few pieces of the garlic along with them.