Ingredients
1 10-oz can green enchilada sauce (I used Stokes green chili with pork)
1/4 cup heavy cream
8-inch flour tortillas, torn into large pieces
2 cups shredded cheese, plus 1/2 cup for top (I used that Mexican mixture already [...]
Posted in Pork, Rubs & Marinades on Mar 10th, 2010
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 [...]
Posted in Breakfast, Dairy, Pies, Pork, Vegetables on Feb 23rd, 2010
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- [...]
Posted in Beef & Lamb, Pasta, Pork on Jan 28th, 2010
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 [...]
Posted in Pork, Soup, Vegetables on Oct 19th, 2009
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 [...]
Posted in Pork on Oct 17th, 2009
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 [...]
Posted in Pork on Oct 16th, 2009
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 [...]
Posted in Pork on Oct 14th, 2009
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 [...]
Posted in Pork, Vegetables on Oct 13th, 2009
-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 [...]
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 [...]