Entree – Pork

Chuck Wagon Stew

by // // No Comments

You have to love the quick (except for cooking time!)  prep for succulent, delicious, and exceptionally easy pork for enchiladas, tamales, or burritos or even to eat all by itself!  It gets even better after a day or two.

Ingredients:

  • 3 Tab oil
  • 8# boneless pork loin roast
  • 1 Trader Joe’s spice salsa
  • 1 Trader Joe’s mild salsa

Directions:

  1. Heat oil in large frying pan or Dutch oven over medium-high heat.
  2. Brown pork loin in hot oil, 2 to 3 minutes per side.
  3. Transfer roast to  a slow cooker.
  4. Pour  salsa over the pork.
  5. Cook on Low for 5 hours.
  6. Shred the pork into strands with two forks; stir with the sauce so the texture is somewhat even.
  7. Continue cooking on Low for 1 to 3 hours more.
  8. Serve with tortillas, cheese, onions, sour cream, cilantro, salsa, etc.

Serves:  40 or so

Source: Cathy Painter/Allison Cozza

Smokey Links/Meatballs in Fake BBQ Sauce

by // // No Comments

Ingredients:

  • 3 -5 lbs frozen cooked 1/2 oz meatballs or 3 -5 lbs Smokie Links
  • 1 (32 ounce) jar grape jelly
  • 2 (12 ounce) jars chili sauce
  • 1 pinch cayenne pepper

Directions

  1. In a pot combine the grape jelly with the chili sauce and cayenne if you want spice.
  2. Add in the Smokie Links meatballs and simmer for about 45 minutes uncovered or until the sauce has thickened.

Serves: About 100 pieces

Source:     Kittencal@recipezazz

 

 

Drunken Kielbasa

by // // No Comments

So easy, so good.  Do it ahead of time – no one cares if it is hot!

Ingredients:

  • 1 cup chili sauce
  • 1 cup bourbon
  • 1 cup brown sugar, packed
  • 2 pounds sliced kielbasa sausage

Directions:

  1. Mix first three ingredients together.
  2. Pour over thinly sliced sausage in casserole dish.
  3. Bake at 300°, 2-3 hr., until slices are glazed and sauce has thickened.
  4. Can also be done in a crock pot.

Serves:  A lot

Source:  Grouprecipes.com

Pepper Crusted Pork Loin with Sour Cream and Onion Sauce

by // // No Comments

Much of this can be done ahead and refrigerated – great for dinner parties or busy days.  The Sour Cream Sauce is also delicious served over cooked vegetables as well as mashed potatoes.

Ingredients for the pork loin:

  • 2 pork tenderloins (3/4 pound each)
  • 3 tablespoons prepared mustard
  • 1 Tablespoon Italian seasoning
  • 2 teaspoons freshly cracked pepper
  • 1/4 teaspoon salt

Ingredients for the onions: 

  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • 1 small onion, thinly sliced and separated into rings

Ingredients for the sauce

  • 1 cup chicken broth
  • 2 Tablespoons corn starch
  • 1 cup sour cream
  • 1 pinch salt
  • 1 teaspoon freshly cracked black pepper

Directions for meat:

  1. Place tenderloins side by side and tie together with kitchen string.
  2. In a small bowl, combine the mustard, Italian seasoning, pepper and salt.
  3. Rub over the surface of meat.
  4. Place in a shallow roasting dish. Cover and bake at 425° for 20 minutes.
  5. Uncover; bake 40 minutes or until a meat thermometer reads 160°.
  6. Remove from the oven, cover with tin foil and allow the meat to rest while creating the sauce.

Directions for sauce

  1. In a heavy duty pan, such as a cast iron skillet, melt the butter and olive oil over medium heat.
  2. Once melted, add the rings of onion and sauté for 10 minutes, or until onions are soft and edges begin to brown and caramelize.
  3. In a separate skillet, blend chicken broth and corn starch.
  4. Bring to a boil, and with a whisk, stir continuously.
  5. Reduce heat and add sour cream and salt.
  6. Continue to whisk until a smooth sauce has formed.
  7. Add cracked black pepper and remove from heat.
  8. To serve, slice the pork loin.
  9. Top each slice of pork loin with one spoonful of sautéed onions then drizzle with sour cream sauce.

 Serves:  6-8

Source:   Breakstone’s Sour Cream

Quick Chicken

by // // No Comments

Chicken, Turkey, Pork – all can be used  interchangeably in recipes – well, maybe not chicken wings (or anything with a bone).  Here are some quick things to do with a chicken breast/thigh, or piece of pork or turkey. Baking time depends on what it is and how big/thick.  Use an instant thermometer – chicken/turkey 170°, pork 160°

coat with top with/add
apricot jam, prepared mustard, soy, lemon- add apricot nectar to pan Bake 350°
apricot jam mixed with Russian dressing, dry onion soup mix Bake 300°
butter, basil basil, butter, Parmesan cheese, garlic pd, s/p grill/bake
basil, butter, Parmesan cheese, garlic pd, s/p,add the same in a glob after cooked grill/bake
basil, mayo, honey Bake 375°
blue cheese dressing, Parmesan cheese Bake 375°
blue cheese dressing, Worcestershire, onion pd grill/bake
oil, garlic, rosemary/basil Brie – under broiler, last minute Bake 350°
mayo/Miracle Whip cheddar cheese +Parmesan cheese Bake 350°
mayo/Miracle Whip cheddar cheese Bake 350°
sour cream (1”thick) cheese cracker crumbs, melted butter Bake 350°
s/p brown chutney added to pan saute
cinnamon, honey, lime, sherry, garlic,s/p. marinate over night, drain, reserve marinade and use to baste Bake 350°
mayo/mw corn flakes, Parmesan cheese, s/p Bake 350°
Cranberry sauce, lemon, soy sauce, butter Bake 350°
curry powder, butter, mustard, honey Bake 350°
s/p, garlic salt Dijon mustard, sour cream, season bread crumbs Bake 375°
Dijon, brown sugar, lemon juice cayenne pepper Bake 400°
Dijon, mayo/Miracle Whip, jack cheese Bake 400°
s/p honey (re-brush with honey)garnish with toasted almonds Bake 350°
honey mustard, mayo, tarragon/thyme, parsley, panko, bread crumbs, s/p Bake 350°
Honey, mustard, teriyaki sauce, marinate 1-2 hrs in half sauce, bake in other half grill/bake
place on pineapple slice honey, prepared mustard, sesame seeds Bake 400°
lemon, oil Marinate ½ hr,roll in bread crumbs, garlic, salt Bake 375°
Miracle Whip, lemon, honey, basil Bake 350°
brown mushrooms, saute , wrap in puff pastry Bake 400°
Mix oil, s/p lemon ,garlic, nutmeg, thyme, wine  & brush on meat (add bananas brushed w/dark corn syrup, last 10 min) Bake 350°
orange juice concentrate, butter  

Dip in orange juice, then crumbs, almonds, parsley

 Bake 350°
brown oj, honey, chopped onion, s/p garnish w orange slices saute
s/p onion, saluted, add tomato, cook down, add basil, whip/sour cream Bake 400°
pesto panko Bake 400°
butter, s/p panko Bake 400°
miracle whip Parmesan cheese, wrap in puff pastry Bake 400°
ketchup-2c Pour over Pepsi-16oz Bake 400°
ranch dressing, Parmesan cheese, parsley, s/p (cheddar woks too) Bake 375°
mayo/Miracle Whip Ritz cracker crumbs, skin side down, turn Bake 350°
Russian dressing, onion soup mix, water Bake 375°
brown Salsa serve with sour cream & guacamole Bake 350°
s/p, paprika, flour, butter sesame seeds, minced scallions, sauterne Bake 400°
season bread crumbs brown spagetti sauce, mozzarella Bake 350°
flour tarragon, butter, lemon, garlic, s/p, wrap in crescent roll Bake 375°
Tarragon, butter, parsley, chives, grill/bake
tarragon, sour cream, onion, lemon,parsley sage Bake 375°

Source:  Lots of family dinners, potluck dinners, cookbooks, friends who are good cooks and just plain dumb luck.

Stuffed Pork Roast

by // // No Comments

If you can find a butcher to bone and roll a pork loin for you — lucky you.  Now we can buy already boned pork loin (not tenderloin – too small  to deal with) and just split then lengthwise almost all the way through to stuff.

Ingredients:

  • 5 lb pork tenderloin, boned and rolled
  • 2 cloves garlic, crushed
  • 1 Tab dry mustard
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 lb Mozzarella or Swiss cheese, sliced
  • 1/4 lb ham, sliced
  • 1 c white wine
  • 1 c water
  • 1 onion, thinly sliced
  • 1/4 tsp instant bouillon powder
  • 1 c sour cream

Directions:

  1. Open the rolled roast.
  2. Rub the inside surface with garlic, mustard, salt and pepper mixed together.
  3. Alternate slices of ham and cheese along the roast, overlapping.
  4. Roll the roast and tie securely.
  5. Place in a roasting pan.
  6. Add onion, wine, water and bouillon.
  7. Roast uncovered at 350° for 2 hours or until done (145° on the thermometer).  Check after an hour. Do not over cook – pork is much leaner these days and will be dry and unpleasant.
  8. Baste every 30 minutes with pan drippings
  9. Remove meat to a warm platter.
  10. Add sour cream to the pan drippings and stir vigorously over very low heat to make the gravy.
  11. If necessary, thin with a little wine or thicken with cornstarch.

Serves: 8

Source:  Tasting Spoons, Villa Park Women’s League

Mexican Sauce

by // // No Comments

This is good with eggs or steak (or chicken, pork, whatever).  Add more chili sauce for more heat.

Ingredients:

  • 1 large can diced tomatoes
  • 1 small can diced green chilies
  • 1 small can red chili sauce
  • 1/2 small can chopped black olives
  • 1 stalk celery
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 tsp marjoram
  • 1 tsp oregano
  • salt and pepper to taste

Directions:

Combine all ingredients and cook over low heat for about one hour.

Serves: 6-8

Source:  Gerrie Hastings

World Famous Twice Baked Potatoes With Bacon

by // // No Comments

Everyone has a favorite twice baked potato recipe but this one is mighty good!

Ingredients:

  • 10 small baking potatoes
  • olive oil
  • coarse salt
  • 10 slices bacon, chopped
  • 1/4 c red wine
  • 1 tsp garlic, minced
  • 1 c butter (2 cubes)
  • 1 c sour cream
  • 2 c shredded cheddar cheese
  • 1 Tab onion powder
  • 2 Tab fresh chives ( or 2 tsp dried)
  • 2 tsp dried parsley
  • 1/2 tsp black pepper
  • 1 tsp salt
  • paprika

Directions:

  1. Preheat oven to 400°.
  2. Rinse the potatoes and vent them with a fork 6-8 times.
  3. Lightly brush potatoes with olive oil and sprinkle with sea salt.
  4. Bake in the oven 45-60 minutes, until outside is crispy and inside feels soft.
  5. Cook up bacon on medium heat until lightly crispy.
  6. Add wine and garlic. Leave on very low heat.
  7. After removing potatoes from the oven, cut in half lengthwise.
  8. Scoop out potato and put into large bowl. You should now have 20 potato shells.
  9. Combine potato and butter. Blend with a mixer on low speed until butter melts.
  10. Add sour cream, seasoning, 1 ½ cups of the cheese and the bacon mixture.
  11. Beat on high speed until smooth. Add more seasoning if necessary to taste.
  12. Place potatoes on a baking sheet or dish
  13. Spoon mixture into shells.
  14. Use the remaining cheddar cheese to top each potato and sprinkle with paprika.
  15. Bake at 375 degrees for about 30 minutes, or until potato is warm and cheese on top is crispy.

Serves: 10

Source: By Bakabeth on April 10, 2007

 

German Potato Salad

by // // No Comments

Summer at the cabin in Wisconsin.  German Potato Salad – always there.  And always “discussions” on the ONE TRUE  potato salad.
Ingredients:

  • 5 lb potatoes
  • 1 lb bacon
  • 4 medium onions, chopped
  • 1 stalk celery, chopped
  • 1/4 c sugar
  • 1 tsp salt
  • 1/4 c cider vinegar
  • 1/4 c prepared mustard
  • 1 1/2 c mayonnaise
  • 9 eggs, hard boiled (save one for garnish)
  • 1 green onion (optional)
  • paprika

Directions:

  1. Peel, quarter and slice  potatoes into 3/8 inch slices.
  2. Cook in boiling salted water until just tender.
  3. Drain.
  4. Place in large bowl.
  5. Cut bacon into 1/4 inch pieces.
  6. Place bacon in a skillet and fry until almost crisp.
  7. Remove bacon from pan add onion.
  8. When half cooked add celery, cook until tender and transparent.
  9. Remove excess fat from pan.
  10. Add sugar, mayonnaise, vinegar, and mustard
  11. Heat a few minutes to blend.
  12. Add back the bacon, onion, and celery.
  13. Quarter and slice eggs. (except one for garnish)
  14. Place in bowl with potatoes.
  15. Pour dressing over potatoes.
  16. Stir gently to mix.
  17. Correct for salt.
  18. Garnish with sliced egg, green onion, and paprika.
  19. Serve warm.

Serves:  18

Source:  WMK

Brining Pork

by // // No Comments

Keep it moist and tender by brining first

Brining any meat can add a significant amount of water to it before you cook to make meats juicier and tenderer. You can actually increase the total weight of a cut of pork by 15% or more. While this is purely water weight it is liquid that takes time to cook out. Therefore the amount of water that remains in a piece of meat during cooking can increase greatly.
The basic formula for a brine solution is 1 cup of salt (preferably without iodine) to one gallon of water. This is a very good rule to follow. While under-brining won’t have a negative effect on foods, over-brining can be disastrous. Either using too much salt or brining for too long will leave you with a cut of meat that is too salty to eat. Don’t worry about the 1 cup of salt that’s only 1 tablespoon per cup or water. The solution should be salty to the taste but not thick with salt. This formula assumes that you are using regular table salt. If you are using a coarser salt, like kosher salt you will want to add more, about 1 1/2 cups per gallon. This is because kosher salt weighs less by volume.
When it comes to the amount of time you want to brine something it is more important not to brine too long than not long enough. While some cuts of pork can use days in a brine, even a relatively small amount of time can be helpful. Pork generally takes a long time to get the full effect. Now I wouldn’t bother brining a cut of pork if you didn’t have at least a few hours but with smaller cuts even 3 or 4 hours can do the trick. Do not, however, go longer than the times on this chart.
Pork Chops (about 1 to 1 1/2 inches thick) – 10 to 12 hours
Whole Pork Tenderloin – 12 hours
Whole Pork Loin – 2 days
Brining times are not only determined by the weight and thickness of meat but also by the grain of the meat. Pork tenderloin takes less time to brine by weight than do pork chops because the long running grain pulls the brine into the meat.
The most basic seasoning that you want to add to your brine is a sweetener. This can be sugar, brown or white, molasses, or maple syrup. As a general rule add 1/2 cup of sweetener per gallon of brine.

As for how much brine you will need, consider the size of the container you are going to use and the size of the meat you want to brine. A brine solution should be enough to completely submerge the meat you want to brine.
Additional seasonings can be derived from any recipe you might be using or your own preferences. Herbs and spices as well as garlic and onions will add flavor to pork. Try not to overpower the flavor of the pork but just add a hint of flavor. Garlic and onions should be minced or chopped to expose the maximum amount of surface area to the brine solution.
Source: ADerrick Richesbout.com Guide