Spanish Croquetas

 

Ingredients:

• 1tsp spoon of olive oil
  2 tsp spoons of flour
  1cup of milk
  1 Egg
  1/4 cup of bread crumbs
  Nutmeg
  5 oz of ham, cut into small pieces (or ground)
  Salt

Directions:

1. Put the oil in a frying pan and warm it. 
2. Once the oil is warm (but before it is so hot that smoke rises from it) remove the pan from the heat and add the flour to the oil. 
3. Stir with a wooden spoon until it becomes a paste.
4. Place the pan on the heat again and add the milk, little by little, stirring the mixture all the time until it is cooked and even. 
5. Add the nutmeg, a pinch of salt and the ham. 
6. Cook in the pan until the mixture is stiff, continuously stirring.
7. Spoon mixture into a bowl and let it cool. 
8. Beat the egg. 
9. Once the mixture is cool, make small portions and mould them with your hands into the shape of a croqueta (oval). 
10. Dip each croqueta into the beaten egg and then dip it into the breadcrumbs.
11. Place each croqueta separately on a plate. 
12. Fry the croquetas in a pan with enough oil to cover them until they are golden brown and crispy. 
13. Serve straight away.

Lisa C. . . . .

Asian Burger

 

Ingredients

• 1/2 cup chopped cucumber, seeded if large
• 1/4 cup thinly sliced green onion
• 1/4 cup chopped carrot
• 1/2 cup rice vinegar
• 2 tablespoons mirin (Japanese rice wine)
• 1 teaspoon white sugar
•  
• 2 pounds ground pork
• 2 tablespoons tamari sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon mirin (Japanese rice wine)
• 1 tablespoon grated fresh ginger
• 1 tablespoon chili garlic sauce
• 1 teaspoon fish sauce
• sesame seed hamburger buns

Directions

1. In a bowl, mix together the cucumber, green onion, carrot, rice vinegar, 2 tablespoons of mirin, and sugar until the mixture is well blended. 
2. Refrigerate 3 hours to overnight.
3. Place the pork in a mixing bowl, and lightly combine with tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chili garlic sauce, and fish sauce. 
4. Divide the meat into 6 equal parts, and form each part into a patty. 
5. Refrigerate for 1 hour.
6. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
7. Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side. 
8. To assemble, place a burger on a sesame seed bun, and pile about 1/4 cup of the pickle mixture onto the burger. 

 

Orange Picante Pork Chops

You Will Need


2 cups picante sauce
2/3 cup orange juice
3 garlic cloves, minced
4 boneless pork loin chops, 1/2 in. thick and 5 oz. each



What to Do


1. In small bowl, combine picante sauce, orange juice, and garlic. Pour 2 cups marinade into large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate at least 4 hours. Cover and refrigerate remaining marinade.
2. Coat grill rack with cooking spray before starting grill. Drain and discard marinade. Grill pork, covered, over medium heat, or broil 4 in. from heat 4 to 6 minutes on each side or until meat thermometer inserted into chop's center reads 160°.
3. Meanwhile, in small saucepan, bring reserved marinade to a boil. Reduce heat; simmer, uncovered, 5 to 7 minutes or until heated through. Serve chops with sauce and rice if desired.

Orange Ginger Pork Chops

You Will Need


1 teaspoon ground ginger or 4 teaspoons minced fresh ginger root
1 garlic clove, minced
1 tablespoon vegetable oil
1/2 cup sherry
1/4 cup honey
1/4 cup soy sauce
1 tablespoon sesame seeds
1 tablespoon grated orange peel
3/4 teaspoon hot pepper sauce
4 bone-in pork loin chops (6 ounces each)
1 teaspoon cornstarch
2 tablespoons water







What to Do



1. In a saucepan, cook ginger and garlic in oil for 1 minute; remove from the heat.

2. Stir in the sherry, honey, soy sauce, sesame seeds, orange peel, and hot pepper sauce; mix well. Pour 1/2 cup into a small bowl; set aside.

3. Pour remaining marinade into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour.

4. Meanwhile, in a saucepan, combine cornstarch and water until smooth; add reserved marinade. Bring to a boil; cook and stir for 1 minute or until thickened.

5. Drain and discard marinade from the pork. Coat grill rack with nonstick cooking spray before starting the grill. Grill chops, covered, over medium heat 4 minutes.

6. Turn; baste with sauce. Grill 15 to 20 minutes longer or until juices run clear, basting occasionally. Serve with any remaining sauce.

Pork Sinigang // Tamarind Spicy Pork Soup

Ingredients:

• 1 1/2 lbs Pork, cut into chunks
  
• 3 tomatoes, sliced
• 2 onions, diced
• 5 cloves of garlic, minced
• 4ozs Kangkong (river spinach)
• 4 ozs String beans
• 2 pieces horse radishes, sliced
• 3 pieces gabi (taro), pealed
• 2 pieces sili pag sigang (green finger pepper)
• 8 ozs sampalok (tamarind)
• 3 tablespoons of patis (fish sauce)
  
• 1 liter of rice water or water

Instructions:

• Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
• In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
• Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
• Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
• 
  Instead of sampalok fruit (tamarind), you can substitute it with apackaged seasoning like Knorr, tamarind bouillon cubes or mamasita.

Slow Cooked Chili

 

 

 

Ingredients:

• 1can cooked black beans
• 1can cooked Red Kidney Beans
• 1/4 cup chopped onion
• 1/4 cup chopped green peppers
• 1/2 cup diced green chile peppers
• 3 tbsp. tomato paste
• 3 to 4 beef bouillon cubes, or beef base
• 1/4 tsp. ground cumin
• 1 tsp. minced garlic
• 1/2 tsp. salt and pepper
• 1lb Lean Ground Beef
• 1 cup shredded Monterey Jack or mild Cheddar cheese

Preparation:

Brown meat with onion and green pepper (add a little salt and pepper). Combine all ingredients except cheese and cook 6 to 8 hours on low.

Serve hot in bowls with a little cheese sprinkled over each serving.


*Many times I add some Italian Sausage ground out of casing... SUPER yummy

Baked Shredded Pork Taquitos

Ingredients

• 2 tsp olive oil
• 1 1/2 - 2 lb pork roast (I used pork sirloin because it's lean)
• 1 7 oz can of whole green chiles
• 5-6 cloves of garlic, chopped finely
• Dried oregano, to taste
• Cumin powder, to taste
• Garlic powder, to taste
• Sea salt and fresh cracked pepper, to taste
• 2 cups of chicken broth
• corn tortillas
• Shredded Queso Seco
• Olive Oil Cooking Spray

Directions

 Preheat oven to 275 degrees. Season the entire pork roast to taste. Heat olive oil in a small Dutch oven over medium high heat. Once hot, add the seasoned pork roast and sear on all sides. Add the chicken broth, chopped garlic and whole green chiles.

Cover with a lid and place in the oven for 2 hours then turn roast over. Cook for an additional 1 1/2 to 2 hours or until the meat shreds easily with a fork. Shred the entire roast and mix meat with the juices then let simmer in the oven for 10-15 more minutes. Let Cool and Set aside.

Preheat oven to 425 degrees F.

Dip the tortillas in 1-inch warm oil to soften. Tightly roll a couple of forkfuls of pork and some cheese up in the tortillas. Place seam side down and bake 12 minutes.

Rosemary Pork Tenderloin

 

Ingredients

nocoupons

• 1/3 cup Dijon mustard
• 2 tablespoons freshly ground black pepper
• 1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
• 5 large garlic cloves, 2 cloves minced, 3 cloves smashed
• 2 pork tenderloins, about 1-pound each
• 4 slices maple bacon

Directions

In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
Preheat oven to 375 degrees F.
Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.
Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!



Recipe courtesy Claire Robinson

Burboun Pork

Ingredients

1/4 cup Kentucky Bourbon
1/4 cup light soy sauce
1/4 cup packed brown sugar
2 large cloves garlic, chopped
1/4 cup Dijon mustard (I do half dijon and half spicy mustard)
1/2 teaspoon ground ginger, or 1 teaspoon finely minced fresh ginger
2 teaspoons Worcestershire sauce
1/4 cup vegetable oil
dash hot sauce
2 pork tenderloins, about 1 1/2 to 2 pounds

Direction

1. In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth.
   
2. Place tenderloin and marinade in a food storage bag; refrigerate for 4 hours or overnight (I always marinate it overnight because otherwise it's not as juicy or tasty).
   
3. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center.
   
4. Baste occasionally while cooking.
   
5. Slice in 1/2-inch thick slices to serve.

Yummy Pot Stickers

Ingredients

• 1/2 pound ground pork
• 1/2 medium head cabbage, finely chopped
• 1 green onion, finely chopped
• 2 slices fresh ginger root, finely chopped
• 2 water chestnuts, drained and finely chopped
• 1 teaspoon salt
• 1/2 teaspoon white sugar
• 1 teaspoon sesame oil
• 1 (14 ounce) package wonton wrappers
• 5 tablespoons vegetable oil
• 3/4 cup water
• 1 tablespoon chili oil
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar

Directions

1. Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
2. In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
3. Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
4. In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
5. In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.

Pork Meatballs in Tomato Sauce

Ingredients

• 10 ounces ground pork shoulder
• 10 ounces sweet Italian sausage
• 2 ounces prosciutto or pancetta, minced (helps to put in freezer for 15 min first, before mincing, will make it easier to cut)
• 4 cups cubed white bread, crusts removed first.
• 1/2 cup chopped fresh flat-leaf parsley
• 1 teaspoon dried oregano
• 1 teaspoon fennel seeds
• 1/2 teaspoon red pepper flakes
• 1 1/2 teaspoons Kosher salt
• 2/3 cup ricotta cheese
• 3 eggs, lightly beaten
• Olive oil
• 1 28-ounce can crushed tomatoes (high quality, either San Marzano or Muir Glen)
• 1/4 cup chiffonaded* fresh basil leaves
• 1/2 cup freshly grated Parmesan cheese

* if fresh is NOT available, you can substitute w/ 1 Tablespoon of dried basil...

 

Method 

In a large bowl, add the pork, Italian sausage, prosciutto or pancetta, bread cubes, parsley, oregano, fennel, red pepper flakes, and salt. Use your hands to mix until the ingredients are evenly distributed. Do not over-work.Whisk the beaten eggs and ricotta together in a separate bowl until there are no more large clumps of ricotta. Pour into the bowl of the meat mixture. Mix with your hands until just incorporated. Again, do not over-mix.

If you want, to test seasoning, you can take a small bit of the mix, form into a patty, and heat in a small skillet on the stovetop until cooked through. Depending on how this test patty tastes to you, add more herbs, chili, or salt to taste to the meat mixture. Keep meat mixture in refrigerator while doing this.

Preheat oven to 425°F. Coat the bottom of a large roasting pan with olive oil. Form meatballs in your hand, about 1 1/2-inches in diameter, using about 3 Tbsp of the mixture to form each meatball. Arrange in pan so there is some space between them. If too crowded they will steam and not brown.

Roast meatballs in the oven for about 30 minutes, turning the meatballs after about 20 minutes, until the meatballs are beginning to brown.

Remove pan from oven. Use a metal spatula to dislodge meatballs from being stuck to the bottom of the pan. Add the crushed tomatoes to the pan. Carefully cover the pan with aluminum foil (carefully because the pan is still hot!) Return the pan to the oven. Lower the heat to 300°F. Cook for an additional hour to 1 1/2 hours.

Sprinkle basil into sauce before serving.



Makes about 24 meatballs. Top with grated Parmesan.

Spaghetti w/Italian Sausage

Ingredients

• 1 Package of Italian Sausage (we like HOT)
• 1/2 cup chopped fresh flat-leaf parsley
• 1 teaspoon dried oregano
• 1 teaspoon fennel seeds
• 1/2 teaspoon red pepper flakes
• 1 1/2 teaspoons Kosher salt
• Olive oil
• 1 28-ounce can crushed tomatoes (high quality, either San Marzano or Muir Glen)
• 1/4 cup chiffonaded* fresh basil leaves
• 1/2 cup freshly grated Parmesan cheese
• 1 small onion minced
• 2 cloves of garlic minced
• 1 box of Spaghetti

* if fresh is NOT available, you can substitute w/ 1 Tablespoon of dried basil...

 

Method 

In a Crock Pot Add Crushed Tomatoes , add parsley, oregano, fennel, red pepper flakes, and salt.. Set to high.  

In a skillet heat 1 tsp of olive oil and add sausages.... Brown... add Onion and Garlic till translucent and then incorporate everything in the skillet into the Crock pot...

Cook on Low for a few hours.. Taste for QC purposes and add salt and pepper to taste...

 Make Spaghetti according to package directions once ready to eat..

Sprinkle basil into sauce before serving.

Top with grated Parmesan.