Rick Rodgers - cuisine americane

Results tagged “Pork”

Portuguese Pork and Garlic

l5kunLmCGPxZ7Y58vneaposP9hzJJPL4JOnIf7s7P_8.jpgI 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

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Grilled Pork Ribs with Pomegranate Sauce

Thumbnail image for pork pomegranate ribs.jpgI 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. 

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Asian Tea-Smoked Barbecued Ribs

ribsSmall.jpgI 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. 

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New Mexican Pork and Vegetable Chili

Makes 4 to 6 servings


Most traditional chilis don't include auxiliary vegetables like zucchini or corn, but I like to add them my "pot of red." It's great spooned over rice or soft polenta.


  • 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


1. Discard the stems and seeds from the peppers, and tear into pieces. Place in a medium bowl and add enough boiling water to cover. Let stand until soft, about 30 minutes. Drain the peppers and place in a blender. Add the broth and garlic and purée. Set the sauce aside.

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.


Pork Medallions with Charcuterie Sauce

Makes 4 servings
Under 30 Minutes


In French cuisine, á la charcuterie means chopped cornichons and capers in a pleasantly piquant sauce, probably because the tiny pickles the classic accompaniment to pâté, one of the masterpieces of the charcutier's art. This quick sauté of thinly sliced pork tenderloin has French style written all over it.


  • 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


1. Cut the pork tenderloin at a 45° angle into 8 slices about 1/2-inch thick. Gently pound the slices with a meat mallet so they are all about the same size and thickness.

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.


Grilled Pork Chops with Fresh Asian Plum Sauce

Makes 6 servings


The secret to juicy grilled pork chops? Some folks like to brine the meat, but that is very problematic, as most markets sell pork that is already injected with a saline solution. Simply grill thick-cut chops the meat over medium, not searingly hot, heat, and you'll be fine. A savory-sweet fresh plum sauce rounds out the dish beautifully. As a side dish, offer a slaw made with nappa cabbage and a rice vinegar dressing.

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


1. To make the plum sauce, heat the oil in a heavy-bottomed medium saucepan over medium heat. Add the scallions, ginger, and garlic and cook, stirring often, until the garlic is fragrant, about 2 minutes. Add the plums, brown sugar, vinegar, soy sauce, five-spice powder, and red pepper and bring to a simmer, stirring often. Reduce the heat to medium-low and cook, stirring occasionally, until the plums are tender and the juices are thickened, about 15 minutes. Transfer to a bowl and cool completely.

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.


Eleanor's Pork Chop and Mushroom Soup Casserole

Makes 4 servings


When I was a kid, I used to hope that Mom would make this for dinner. As an adult, I still turn to it when I want the ultimate comfort food--you know, the kind with lots of gravy to smother mashed potatoes or rice. I should add that one of the reasons it's comforting is because it so easy.


  • 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


1. Heat the oil in a very large skillet over medium heat. Season the pork chops with salt and pepper. Cook in the skillet, turning once, until browned on both sides, about 4 minutes. Transfer to a plate.

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!


Baked Ham and Pineapple and Seeded Mustard Glaze

Makes 16 to 24 servings


Make-Ahead: The ham should be served within 2 hours of baking.

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


1. Position a rack in the center of the oven and preheat to 350°F. Line a roasting pan with aluminum foil.

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.


Rick's Famous BBQ Ribs

Makes 6 to 8 servings


This is the way I make my ribs--and the way that everyone I've taught now makes them, too. Cooking the ribs in foil first lets them simmer in their own juices while melting away the fat that causes flare-ups. It is a much more flavorful alternative to boiling the ribs first, like some people do! This can be done in the morning of your barbecue, leaving only the final glazing before serving.


  • 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


Rub the spareribs with the dry rub. Wrap each slab tightly in a double thickness of aluminum foil. Set aside while building the fire.

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.

Spicy Dry Rub

Combine 2 tablespoons chili powder, 1 tablespoon garlic salt, 1 tablespoon paprika, 1 tablespoon freshly ground black pepper, and 1 teaspoon cayenne pepper.

Rick's Famous BBQ Sauce

In a medium, heavy-bottomed saucepan, melt 4 tablespoons butter. Add 1 large onion, chopped, and cook over medium heat, stirring often, until the onion is golden brown. Add 2 garlic cloves, finely chopped, and cook for 1 minute. Stir in 1 cup each ketchup and American-style chili sauce, 1/2 cup each light brown sugar and cider vinegar, 2 tablespoons each steak sauce, Worcestershire sauce, and spicy brown mustard. Bring to a simmer and cook, stirring often to avoid scorching, until thickened, about 30 minutes. Cool completely.