Jul

16

CANTONESE PORK TENDERLOIN

July 16, 2008 | Leave a Comment

Combine and mix well:
½ cup peanut oil
¼ cup hoisin sauce
¼ cup soy sauce
½ cup distilled white or rice wine vinegar
¼ cup dry sherry
½ tsp hot chili oil (opt.)
1 T. dark sesame oil (opt.)
4 whole green onions, finely chopped
4 cloves garlic, minced
2 T. minced fresh ginger root
 
2-4 pork tenderloins, 3 lbs. Total
 
 
Put into large zip lock […]

Jun

30

Stuffed Mushrooms

June 30, 2008 | 1 Comment

(I usually double this recipe—it goes fast)
 20 medium mushrooms 
1 tablespoon butter
1/4 pound ground pork sausage (breakfast sausage)
4 oz. soft cream cheese
1/2 package Good Seasons Italian dressing mix
 
Clean mushrooms and remove stems. 
Chop stems in small pieces and saute in butter. Remove to food processor.
Saute sausage and drain well. Add to food processor.
Add cream cheese and dressing […]

Feb

24

Roast Loin of Pork with Herbed Dried Cherry Glaze

February 24, 2008 | 18 Comments

2 to 2 1/2 lbs. pork tenderloin roast
Glaze:
1/2 cup dried cherries
1 1/2 cups unsweetened applesauce
2 tblespoons frozen cranberry juice cocktail concentrate
2 tablespoons Dijon-style mustard
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
Makes 8 (3 oz) Servings
Preheat oven to 325°F.
Trim tenderloin well, and place on a rack above a roasting pan. […]

Jan

20

pork and noodle soup with shiitake and snow cabbage

January 20, 2008 | 2 Comments

Cutting the pork is easiest using a cleaver or large chef’s knife: Slice thick crosswise pieces, stack them, and then cut matchstick-size pieces.
Makes 6 servings.

1 1/2 ounces medium-size dried shiitake mushrooms (dried forest mushrooms)
1 cup cold water
6 cups low-salt chicken broth
2 (1-inch-diameter 1/8-inch-thick slices) peeled fresh ginger
1 pound fresh Shanghai noodles
3 tablespoons peanut oil or […]

Nov

6

Ten Minute Cooking School: Puerco Pibil

November 6, 2007 | 6 Comments

So, here’s a posting about how to make this dish. It helps if you live near an Asian grocery store or Hispanic market for a few of the ingredients. Sorry for the all caps on the ingredients, but here they are.Dry Ingredients:
5 TBSP (about 2 oz) WHOLE ANNATTO SEEDS
2tsp WHOLE CUMIN
1TBsp BLACK PEPPERCORNS
count 8 WHOLE […]

Nov

5

Brown Sugar Rub for Meat

November 5, 2007 | 5 Comments

1 LBS. Brown Sugar
½ LBS. Granulated Sugar
1/3 Cup Chili Powder
1 Cup Paprika
1 ½ TBSP Thyme Leaves
1 ½ TBSP Celery Leaves
2 ½ TBSP Granulated Garlic
2 ½ TBSP Oregano
2 ½ TBSP Dried Basi
l½ TBSP Cayenne Pepper
1/3 Cup Kosher Salt  Mix all ingredients together.  Store in air tight container 
Rub meat thickly with the rub & a small amount […]

Nov

4

Pan Fried Curried Ribs

November 4, 2007 | 1 Comment

These pan fried ribs are slow cooked and flavored with turmeric & spices to give a curried flavor.
Ingredients
500 gms Pork Ribs
1 Teaspoon Lemon Juice
2 Tablespoons Yellow Curry Paste
2 Teaspoons Sugar
1 Teaspoon Salt
2 Tablespoons Fish Sauce
100 ml Coconut Milk
200 ml Water
Directions:
1. Clean the pork ribs, cut into individual ribs.
2. Mix the yellow curry […]

Nov

3

Lamb Chops with Red Wine Herb Butter

November 3, 2007 | Leave a Comment

Eight  6-oz. lamb chops
2 TBS. olive oil
1 cup dry red wine
1 large shallot, finely minced
1 clove garlic, finely minced
1/2 lb. butter, at room temp.
1 1/2 TBS. finely chopped mixed fresh herbs: chives, parsley, tarragon and thyme   
(I didn’t have fresh herbs, so did a mixture of same—1 1/2 tsp. altogether)
Salt and Pepper
1/2 tsp. lemon juice 
Bring […]

Nov

1

Ham Brochetta

November 1, 2007 | Leave a Comment

(Serves Four Appetizer-Size Portions)
Ingredients:
1 cup leftover Christmas ham, finely diced
1 cup “grape skin” cherry tomatoes
2 tablespoons fresh basil, shredded
1 cloves garlic, crushed
2 tablespoons fresh Italian parsley, chopped
2 tablespoons red onion, chopped
1 tablespoon fresh chives, diced
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
salt and pepper to taste
8 ¼” Crostini slices
4 tablespoons fresh Parmesan, gratedMethod:
Combine olive […]

Oct

15

Southwestern Pulled Pork

October 15, 2007 | 3 Comments

The best way to describe this tender pork recipe is “yummy!”  Bottled barbeque sauce, canned green chilies and a few other kitchen staples make preparation fast and easy.  We like to wrap the seasoned pork in flour tortillas. INGREDIENTS

2 cans (4 ounces each) chopped green chilies
1 can (8 ounces) tomato sauce
1 cup barbeque sauce
1 large sweet […]

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