Results tagged “Pork”
I am the human equivalent of a mutt, with roots in Hawaii, Portugal, Ireland, Liechtenstein, and Spain. Each branch of the family identified itself through its cooking, and with two Portuguese grandfathers, that country's cuisine showed up a lot. Where I grew up in California, in the East Bay, has a huge Portuguese community. Recently, on a FB page celebrating my California hometown of San Lorenzo, there was a big discussion about one of our "local" specialities--vinho d'alhos.
Continue reading Portuguese Pork and Garlic .
I have written many recipes for spareribs in my time. So, when I was asked my the National Pork Council to come up with some fresh ideas for the backyard staple, I knew what I wanted--a sticky, lick-your-fingers sauce with sweet and sour in perfect balance to complement tender, smoky meat. Sounds about right to you? Here's the recipe. And start the grill.
Continue reading Grilled Pork Ribs with Pomegranate Sauce.
I was gone all week at the Greenbrier Professional Food Writer’s Symposium, and when I got home, there wasn’t much in the refrigerator except for a Cyrovac-ed bag of baby back ribs that I had forgotten about. Working quickly to use them before the expiration, I threw these incredible ribs together for dinner with friends. Sticky, sweet, salty, meaty—they have everything that I ask for from ribs, except for low fat content.
Continue reading Asian Tea-Smoked Barbecued Ribs.
- 10 mild whole dried chile peppers, preferably New Mexican, available at specialty food stores and many supermarkets
- 1 1/2 cups beef broth, homemade or canned low-sodium
- 2 garlic cloves, minced
- 4 tablespoons olive oil
- 3 pounds boneless pork shoulder, trimmed
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- Salt and freshly ground pepper, to taste
- 1/4 cup yellow cornmeal
- 3 medium zucchini, cut into 1/2-inch cubes
- 1 1/2 cups corn kernels, fresh or defrosted frozen
- Chopped fresh cilantro, for garnish
2. In a large Dutch oven or casserole, heat 2 tablespoons oil over medium-high heat. In batches without crowding, add the pork and brown on all sides, about 8 minutes. Return the pork to the Dutch oven and stir in the sauce, cumin, and oregano to the Dutch oven. Season with salt and pepper and bring to a simmer. Reduce the heat to low and cover. Simmer until the pork is tender, about 1 1/2 hours. Skim off any fat from the surface of the cooking liquid. Add the cornmeal and simmer until thickened, about 5 minutes.
3. Meanwhile in a large skillet, heat the remaining 2 tablespoons oil over medium heat. Add the zucchini and cook until lightly browned, about 5 minutes. Stir in the corn and cook until heated through, about 2 minutes. Stir into the stew. Serve, sprinkling each serving with the cilantro.
Under 30 Minutes
- 1 pound boneless pork tenderloin, trimmed of extraneous fat and membrane
- 2 tablespoons vegetable oil
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 1 tablespoon unsalted butter
- 2 tablespoons minced shallots
- 3 tablespoons chopped cornichons (tiny sour pickles) or dill pickles
- 2 tablespoons nonpareil capers, rinsed
- 1 cup dry white wine, such as Sauvignon Blanc
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
2. Heat the oil in a 12-inch skillet over medium-high heat. Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. In batches, coat the pork in the flour, shaking off the excess, and add to the skillet. Cook, turning once, until browned on both sides, about 4 minutes. Transfer to a plate.
3. Add the butter to the skillet and melt over medium-high heat. Add the shallots and cook, stirring often, until softened, about 1 minute. Stir in the cornichons and capers. Add the wine, bring to a boil, and cook until reduced by half, about 2 minutes. Stir in the vinegar and Dijon.
4. Reduce the heat to low. Return the pork to the skillet and cook, turning often, until the sauce thickens slightly, about 1 minute. Season with salt and pepper and serve hot.
Fresh Asian Plum Sauce
- 2 teaspoons vegetable oil
- 2 scallions, white and green parts, chopped
- 2 tablespoons finely chopped fresh ginger
- 1 garlic clove, minced
- 1 pound fresh plums, pitted and cut into 1/2-inch dice
- 1/4 cup packed light brown sugar
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 1/4 teaspoon five-spice powder
- 1/8 teaspoon crushed hot red pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Chinese five-spice powder
- 1/4 teaspoon freshly ground black pepper 4 center-cut, bone-in pork chops, cut about 1 inch thick
2. Mix the salt, garlic, onion, and five-spice powders, and pepper. Sprinkle all over the pork chops. Place on a plate, cover, and let stand at room temperature while building the fire.
3. Build a fire in an outdoor grill. For a charcoal grill, let the coals burn until they are covered with white ash. Spread out the mound of coals into a bank, with one side about two coals deep, and the other side of the slope with a scattering of single coals. For a gas grill, preheat the grill on High. Leave one side on High and turn the other side to Low. In both cases, you will have two areas for cooking, one hot and the other cooler.
4. Lightly oil the cooking grate. Place the pork chops over the hotter area of the grill and cover the grill. Grill until the undersides are seared with grill marks, about 3 minutes. Turn, cover, and sear the other sides, about 3 minutes more. Move the chops to the cooler area of the grill. Grill, covered, until the pork chops feel firm when pressed in the centers with a finger, 12 to 15 minutes. Transfer to a platter and serve with the plum sauce.
- 1 tablespoon vegetable oil
- Four 6- to 8-ounce center cut pork chops
- Salt and freshly ground black pepper, to taste
- 8 ounces fresh mushrooms, sliced
- 1 medium shallot, minced
- 1/4 cup dry sherry
- One 10 3/4-ounce can cream of mushroom soup
- 1/2 cup milk, or more if needed
Sour Cream Mashed Potatoes
2. Add the mushrooms to the skillet and cook, stirring occasionally, until they give off their liquid and start to brown, about 5 minutes. Stir in the shallot and cook until softened, about 1 minute. Add the sherry and bring to a boil. Stir in the soup and milk and bring to a boil. Return the pork chops to the pan and reduce the heat to low.
3. Cover tightly and simmer until the pork chops are cooked through, about 15 minutes. If the sauce is too thick, add more milk to thin it to the desired consistency. Serve the pork chops with the sauce, and don't forget the mashed potatoes!
A sweet and tangy glazed smoked ham is another versatile holiday entree, equally at home on the dinner or buffet table. (Not to mention the bonus of leftover ham for post-party sandwiches and casseroles.) This recipe features the familiar flavors of glazed ham without resorting to the usual route of brown sugar, pineapple slices and maraschino cherries. If you can't find pineapple preserves, substitute apricot preserves.
- In my opinion, a bone-in smoked ham is the best bet as it gives the most flavor for the money. Other hams, such as canned hams, country ham (Smithfield or Virginia-types), or partially-cooked hams have different flavors, textures, and cooking techniques. I prefer the a shank-end ham because it looks more dramatic than the butt portion. My second choice is an unglazed, boneless spiral-sliced ham because it is easy to serve. If you purchase a glazed spiral-sliced ham, cook it according to the accompanying instructions, and skip the pineapple glaze.
- This recipe uses a average-sized 8-pound ham, but larger or smaller hams can be used to accommodate the amount of people you want to serve (and the leftovers you want to have!) Allow 15 minutes per pound at 325°F, glazing the ham during the last hour of baking, and make more or less glaze as needed.
- Sure, baked ham is delicious, but it also looks terrific on a buffet because it stands tall on the platter, and height adds visual interest to the display. I found a ham-holder at a garage sale. It is a metal ring with prongs attached to a wooden board that lifts the whole ham up and holds it securely that securely for slicing. If you find one at a kitchenware or restaurant supply store (or garage sale or second-hand shop), grab it. I have yet to find a contemporary source for this kind of ham holder. Don't confuse it with an Italian prosciutto holder, which is too narrow to hold an American ham.
- Common food safety requires that meat stands no longer than 2 hours at room temperature before serving. This isn't always easy to do. If necessary, serve sliced ham and replenish the platter as needed.
- One 8-pound bone-in smoked ham, preferably the shank end
- 1 cup pineapple preserves
- 2 tablespoons Dijon mustard
- 1 1/2 teaspoons yellow mustard seeds
2. Using a sharp knife, trim off all of the skin, except for a 1- to 2-inch band around the shank. Trim off all of the fat, leaving a less than 1/4-inch thick layer.
3. In a small bowl, whisk the preserves, Dijon mustard, and mustard seeds and set aside.
4. Bake the ham on a roasting rack in the pan. Bake until a meat thermometer inserted in the thickest part of the ham (without touching a bone) registers 140°F, about 2 hours (allow 15 minutes per pound). During the last hour of the roasting, baste with half of the glaze. After 30 minutes, baste with the remaining glaze.
5. Transfer the ham to a carving board or platter. Let stand for 15 to 30 minutes before carving.
- 5 pounds pork spareribs, cut into slabs
- 1/3 cup Spicy Dry Rub
- 1 1/2 cups mesquite or hickory wood chips, soaked in water for 30 minutes, and drained
- 2 cups Rick's Famous BBQ Sauce
Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. For a gas grill, preheat on High, then adjust to Medium.
Place the foil-wrapped ribs on the grill and cover. Cook, turning occasionally, until the ribs are tender, about 1 hour. Unwrap the ribs and set aside.
Add more charcoal to the fire and let burn until medium-hot. You should be able to hold your hand at grill level for about 3 seconds. Sprinkle the drained chips over the coals. For a gas grill, adjust the heat to Low. Place the drained chips in the metal chip box. Or, wrap the chips in aluminum foil, pierce a few holes in the foil, and place on the heat source. Heat until the chips begin to smoke.
Lightly oil the grill grid. Place the ribs on the grill, brush with sauce, and cover. Grill for 5 minutes. Turn, brush with more sauce. Cover and continue grilling until the ribs are glazed, about 5 more minutes. Cut between the bones into individual ribs. Serve hot, with any remaining sauce passed on the side.