Christmas has come and gone, but we’re still celebrating. With another week off of work and my studies completed, I have more time to cook and share my favorite recipes.
If you are looking for a side, this pork chop recipe pairs well with the vegetable rice pilaf found in the side dish category. I am attempting to get all the delicious recipes my boyfriend has in his hand written book of recipes on this site for ease of shopping. This is another one of his gems.
2 bone-in pork chops
3 TBS olive oil
1/2 cup dry white wine
2 slices of mozzarella cheese
15 cherry tomatoes, sliced in half
1/2 tsp chili pepper flakes
1 sprig fennel
1 garlic clove
1/4 tsp oregano
Salt and pepper to taste
Season pork chops with salt and pepper and get them to room temperature, about 30 minutes non-refrigerated.
Heat olive oil in a pan on medium and add garlic clove for a few minutes. Sear pork chops on both sides and cook until internal temp 160 degrees.
Turn heat down to low and add tomatoes, season with more salt and pepper, fennel, chili pepper, and oregano. Add wine and cook for 5 minutes while consistently moving ingredients in the pan to avoid burning or sticking.
Add water if too dry.
Add mozzarella to chops during the last few minutes of cooking and serve once cheese is melted.
This recipe can also be found in the cookbook titled Code 7 Recipes for the Soul: Cooking with First Responders. (Ruby played a huge part of putting this book together). The book is dedicated to all First Responders and their families. Proceeds will provide funding for the San Mateo County Firefighters, IAFF L2400 Behavioral Health Program for firefighters, paramedics, and Emergency Medical Technicians (EMT). If you would like to purchase, click the link below:
Another recipe from my best friend’s mom. I had never made homemade sweet and sour sauce before and was surprised by the amount of vinegar, but it worked and it is delicious. Georgette advised me to double the ingredients so that is what I have listed below to assure you have plenty of sauce.
3/4 cup ketchup
3/4 cup white sugar
1/2 cup white vinegar
4 TBS soy sauce
4 TBS Worcestershire sauce
1 can pineapple chunks in heavy syrup
Ground ginger to taste
Salt and pepper to taste
1-2 red, yellow or green peppers, sliced
1 onion, cut up in big chunks
5-6 stalks of celery, sliced
A slab of ribs, type is your choice
Cut ribs into individual pieces. Sprinkle with salt, pepper, and ground ginger. Heat oil in a pan and brown ribs. Set aside. In same pan saute vegetables until softened. Mix ketchup, sugar, vinegar, soy sauce, Worcestershire sauce and combine with vegetable, return ribs to the pan. Add juice only of pineapple, save pineapple to add later. Cover and simmer until ribs are tender. Add pineapple chunks at the end.
This is a super easy crock pot recipe that makes tender pulled pork every time. Don’t be put off by the cola because it simply develops a sweet crust on the meat. I found this recipe on Pinterest and don’t have the original site it was found.
4 lb pork shoulder
1 cup BBQ sauce, plus more for serving
Coca cola (or any other cola)
1 onion, slices
Season pork with garlic salt and place it in the crock pot. Add BBQ sauce, cola to cover meat and sliced onion on top. Cook on low for 8 hours or until pork easily shreds, discard liquid and shred pork to mix with BBQ sauce as desired. Serve on buns.
This is the 2nd rib recipe I have placed on the website. The first called for most or all of the cooking time in the oven. This one is on the grill. BBQ weather has arrived and ribs are my all time favorite BBQ fare. This recipe is found in a BBQ cookbook called America’s Best BBQ. Slaughterhouse five ribs is a recipe feature from a restaurant called Oklahoma Joe’s Barbecue and Catering in Kansas City in the above described book. It’s a basic rub but has the best flavor I’ve tried so far.
2 TBS white cane sugar
1 TBS light brown sugar
2 TBS Hungarian paprika
2 TBS Lawry’s seasoned salt
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1 tsp white pepper
1 tsp finely ground black pepper
2 slabs spareribs
In a small bowl, combine all dry ingredients. Remove the membrane from the ribs, season the slabs all over with the rub. Cover and let rest in the refrigerator for at least 2 hours or overnight.
Cook the ribs using indirect method. They are done when you can easily tear or pull ribs apart.
I know I have been incognito for awhile but I am ready to get back to sharing recipes and cooking! I found this recipe on foodnetwork.com by Tyler Florence. They are really easy to make, tender and delicious. My son approves. My daughter has decided to become a vegetarian, so I will be trying to make more meatless dishes and sharing them with you if they are pleasing to the palate.
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
I found this unusual chili recipe in the Jan 2003 issue of GQ magazine. Titled “A Big Bowl of Love” and it truly is. Article by Terry Sullivan; he says he received the recipe from his accountant, Liz. Thank you Liz!
1 or 2 slabs baby back ribs, seasoned with salt and pepper
2 large white onions, diced
1 large bunch celery, diced
1/2 cup olive oil
2 cans (28 oz) whole tomatoes
1 can (28 oz) tomato sauce
1 can (40 oz) kidney beans, puree
1 palmful cocoa powder or 3 to 4 oz chocolate syrup
2 palmful chili powder
2 tsp each salt
1 tsp pepper
1/2 tsp cinnamon
1 tsp brown sugar
8 to 10 shakes Worcestershire sauce
Partially precook ribs in a 450 degree oven for 45 minutes. Meanwhile, saute the onions and celery in olive oil for 10 minutes. Add the remaining ingredients. Cook for 30 minutes or so, then remove the ribs from the oven, pour off the grease, cut them into two-rib sections and add to the pot. Cook over medium heat for several hours stirring occasionally.
I use to BBQ ribs so tender, I never needed to bake in the oven or boil to start, the good old days. For some reason, lately, all my ribs are turning out dry. So I tried this recipe found in the July 2012 issue of Bon Appetit and damn! They are tender and good. I have tweaked the recipe to give you the option of cooking the entire dish in the oven. Give this recipe a try.
2 1/2 tbsp kosher salt
1 TBS dry mustard
1 TBS paprika
1/2 tsp cayenne pepper
1/2 tsp freshly ground black pepper
8 lb baby back pork ribs (Okay, I admit, I did not make this many ribs, make enough for however many people you are feeding)
low salt chicken broth
1 1/2 cups store bought or homemade BBQ sauce
Preheat oven to 350 degree. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil. Sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
Bake ribs until tender but not falling apart, about 2 hours. Carefully unwrap and pour juices into bowl, reserve. Let ribs cool completely.
If you want to get that BBQ flavor, build a medium hot fire in a charcoal grill. Otherwise, set oven to broil and continue. Add broth to rib juices to make 1 1/2 cup. Whisk in BBQ sauce to blend. Grill ribs with direct heat, basting with BBQ sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Serve with additional BBQ sauce.
This dish would be my first try at an overnight marinade dish and all I have to say is “wow.” The pork was so tender you could cut through it with a fork. That is the way pork is meant to be. The flavor is delicious. This dish is worth the effort to make. Both of my children loved it. Recipe by Michel Nischan and found in the February 2012 issue of Food and Wine magazine.
4 pounds boneless pork shoulder, tied
Salt and freshly ground pepper
5 Tbs vegetable oil
6 celery ribs, coarsely chopped
2 carrots, coarsely chopped
3 large onions, coarsely chopped
¼ cup tomato paste
1 cup dry red wine
6 cups chicken stock or broth
1 cup dried sour cherries
Preheat the oven to 350 degrees. Season the pork with salt and pepper. In a large Dutch oven, brown the pork in 2 Tbs oil. Remove the pork; pour off the fat. Add 2 tbs of the oil to the pot. Add the celery, carrots, and 2 onions and cook over moderate heat until golden, 15 minutes. Add the tomato paste, wine, and stock; bring to a boil. Add the pork and cherries, cover and braise in the oven for 4 hours. Cool, refrigerate overnight.
The next day, skim the fat from the liquid and remove the pork. Boil the gravy until reduced to 1 ½ cups, 26 minutes. Strain the gravy into a saucepan and season with salt and pepper. Untie the pork and slice into 6 medallions.
In nonstick skillet, heat 1 Tbs oil, add the pork and brown well. Serve with the gravy.
Wine pairing: Tart cherry-scented, medium bodied such as Chianti: 2009 Selvapiana.