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Archive for the 'Pork' Category

Ingredients
Ginger-Lime Vinaigrette Marinade:
½ cup lime juice
½ cup olive oil
3 tablespoons grated fresh ginger
3 tablespoons finely chopped onion
2 garlic cloves, minced
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
2 (1- to 1½-pound) pork tenderloins
Instructions

To prepare the marinade, whisk together all ingredients.
Place pork in zip-top plastic bag; add about [...]

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Quiche Lorraine

Makes 6 servings.
Ingredients:

1 9-inch Pie Crust
1 cup- Shredded Swiss or Cheddar cheese
6 slices- Bacon cooked and crumbled
1 cup- Ham, minced
2 Green Onions, chopped
½ Green Pepper, chopped
5 Eggs, slightly beaten
1 cup- Half and Half or Milk
1/8 teaspoon- grated Lemon Peel
½ teaspoon- [...]

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Spaghetti & Meatballs

Ingredients
Meatballs:

6 ounces uncured applewood-smoked bacon (about 6 slices), diced
2 large garlic cloves, peeled
2 pounds ground beef (15% fat)
2/3 cup chopped drained roasted red peppers from jar
2/3 cup panko (Japanese breadcrumbs)*
2 large eggs
1/2 cup coarsely grated [...]

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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 [...]

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Reynold’s Family Pork Tenderloin

I got this recipe from one of my dear friends, and it is very simple, and very yummy.
1 Pork Tenderloin
1/2 Cup White Wine (or cooking wine)
1/2 Cup Regular Mustard (French’s is ideal)
Pepper – to taste
1 Large Zip-Lock bag
Put everything in the Zip-Lock bag and let sit in the refrigerator for a couple of hours.
Turn grill [...]

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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. Roast uncovered for [...]

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2 pounds  pork shoulder — cut in 1″ cubes
(can also use boneless country pork ribs, which work great)
5 dried  ancho chilies — stems & seeds removed
2 dried  chipotle chilies (optional) — stems & seeds removed
hot water to cover
4 cloves garlic
1/8 teaspoon cumin
¼ teaspoon oregano
½ teaspoon freshly ground black pepper
½ teaspoon salt
¼ cup cider vinegar
¼ cup chili liquid
8 large  flour tortilla
cooking [...]

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Fancy Ham and Beans

-One pound navy beans
( I sometimes use a bit more and I mix white bean varieties)
-2 ham hocks or leftover ham bone with meat or leftover chopped ham
-2 carrots peeled and sliced
-1 smallish onion, chopped
-2 stalks celery, sliced
-1 bay leaf
-2 cloves garlic, minced
-½ tsp rosemary
-½ tsp thyme
-½ tsp dry mustard
-Chicken boullion to taste (about 1 [...]

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Denver Petroleum Club Green Chili

1 lb. pork shoulder                                                  8 oz. flour
32 oz. green chili salsa                                             1 quart chicken stock
6 oz. bacon fat                                                        1 quart beef stock
For chicken stock, boil one whole chicken with:
1 onion
¼ cup celery
a few sprigs parsley
Cover 2-3 inches and slow cook for 3 hours. Strain.
For beef stock, boil 2 lbs. beef bones with:
1 onion
¼ cup celery
1 [...]

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Stuffed Mushrooms

(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 [...]

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