Entree – Pork

Blueberry-Pepper Jam

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Originally with the Broiled Sword Fish, this would be a different taste treat for pork or chicken, maybe even duck.

Ingredients:

  • 2 c fresh blueberries, rinsed and drained
  • 2 tsp fresh sage, snipped
  • 1 tsp freshly ground black pepper

Directions:

  1. In a bowl mash 1 ½ c blueberries.
  2. Stir in sage, pepper, and remaining ½ c whole blueberries.
  3. Cover and chill until ready to serve.

Serves: 10

Source: sparkpeople.com

 

Salsa Verde

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Dip it, just dip it!  Chips, shrimp, chicken bits, veggies.  Also, serve over eggs, chicken, fish, etc.  This sauce goes everywhere!

Ingredients:

  • ½ c parsley, leaves only
  • 1 handful fresh mint leaves
  • 2 Tab chives
  • 1 tsp. oregano
  • 2 Tab capers
  • 2 cloves garlic, chopped
  • 1 tsp. sage leaves
  • 2 Tab wine vinegar
  • zest and juice of one lemon
  • 1 tsp. Kosher salt
  • 1 tsp pepper
  • 1/3 c Extra Virgin Olive Oil

Directions:

  1. Combine all ingredients except the oil in the blender.
  2. Puree on high speed, slowly adding olive oil in a stream.
  3. Puree until the mixture is smooth and emulsified.

Serves: Makes 3/4 cup

Source: The Art of Food, Alisa Barry

 

Crispy Prosciutto-Wrapped Asparagus

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You gotta love the different things you can do with asparagus.

Ingredients:

  • 22 asparagus spears about ½” diameter with ends trimmed
  • 1 Tab olive oil
  • 1 pkg thin cut prosciutto, cut in half lengthwise (Prosciutto di Parma)

Directions:

  1. Heat the oven to broil and arrange a rack about 5 to 6 inches below the heating element.
  2. Place the asparagus on a baking sheet.
  3. Drizzle it with the olive oil
  4. Using your hands, roll until the spears are evenly coated with the oil.
  5. Starting just under the scaled tip of the asparagus, wrap each spear with 1 slice of prosciutto in a downward spiral toward the cut end, just barely overlapping the seams of the prosciutto.
  6. Replace wrapped spears onto the baking sheet, leaving as much space as possible
  7. between each spear while still fitting all of them onto the baking sheet. (Make sure the spears don’t actually touch, or the asparagus and prosciutto will steam and won’t crisp.)
  8. Broil for 3 minutes, remove the baking sheet from the oven, and flip the asparagus over.
  9. Return the baking sheet to the oven and continue to broil until the asparagus is charred in spots and the prosciutto is crisped and browned, about 2 minutes more.

Serves: Makes 22 pieces

Source: By Lisa Lavery| Chow.com

Comments: I cut the prosciutto with scissors while it was still on the paper

Mini Big Fat Bacon Sliders

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This is a recipe you make to take to a party once and ever after it is “bring those sliders you brought last time”.  They will disappear!

Ingredients:

  • 1 lb ground sirloin beef
  • 1 tsp ground black pepper
  • 2 tsp garlic salt
  • 1 Tab Worcestershire sauce
  • 1 lb bacon, regular sliced
  • ½ c barbecue sauce (Pay a little more for the good stuff.)
  • 32 sharp cheddar cheese, thin slices (shavings)
  • 32 small spinach leaves
  • 11 Bridgeford frozen rolls (11 of the 18 roles in the package)
  • party picks

Directions:

  1. Cut the frozen rolls into 3 pieces. (easier if they are half defrosted)
  2. Set cut roles on a baking sheet lined with parchment paper.
  3. When defrosted, roll into balls and place back on parchment paper to rise – about 2 hours.
  4. Heat oven to 350°.
  5. Bake rolls for 15 minutes, until browned.
  6. Cut in half to make mini hamburger buns.
  7. Combine ground sirloin with garlic salt, pepper, Worcestershire sauce.
  8. Knead with hands to combine.
  9. Form into (32) ½ oz balls.
  10. Heat oven to 450°.
  11. Cut slices of bacon in half crosswise, making 32 slices.
  12. Cook bacon on foil lined pan until almost done but still flexible – about 6-7 minutes.
  13. Drain off the bacon fat. Save the pan and foil.
  14. Wrap one half piece of bacon around ball of hamburger, pulling slightly to keep taut.
  15. Place patties, bacon seam side down, on a rack.
  16. Press gently on each patty to flatten.
  17. Refrigerate for 20 to 30 minutes to firm.
  18. Place rack on the tray you used to cook the bacon. It is already dirty!
  19. Brush each patty liberally with barbecue sauce.
  20. Preheat oven to 400°.
  21. Bake for 10 minutes, or until bacon is cooked.
  22. Remove from oven and lay a cheese shaving on each patty.
  23. Place spinach leaf on each bun bottom, top with patty.
  24. Brush bun top with more barbecue sauce.
  25. Place bun top on patty.
  26. Spear with party pick to hold together.

Serves: Makes 32

Source: Based on a recipe by Ree | The Pioneer Woman on May 25, 2011

 

Pigs in a Sleeping Bag

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This is a real upgrade from hot dogs in crescent rolls!!  And they freeze.

Ingredients:

  • 1 Tab butter
  • ¼ c minced shallot
  • 2 large garlic cloves, minced
  • 3 Tab panko (Japanese breadcrumbs)
  • 3 Tab milk
  • ¾ c sauerkraut, drained
  • 1 Tab Dijon mustard
  • ¾ tsp caraway seeds, toasted, lightly crushed
  • Kosher salt and freshly ground black pepper
  • 8 oz ground pork
  • 1 package frozen puff pastry, thawed
  • flour (for dusting)
  • 1 egg, beaten to blend
  • Mustard Dip

Directions:

  1. Melt butter in a small skillet over medium heat.
  2. Add shallot and cook, stirring occasionally,reducing heat if needed to prevent burning, until soft, 4-5 minutes.
  3. Add garlic and cook, stirring occasionally, until aromatic, about 1 minute.
  4. Transfer shallot mixture to a large bowl and let cool.
  5. Combine panko and milk in a small bowl Let stand until milk is absorbed, 2-3 minutes.
  6. Add to bowl with shallot mixture.
  7. Squeeze any excess liquid from sauerkraut; coarsely chop and add to bowl.
  8. Stir in Dijon mustard and caraway seeds; season with salt and pepper.
  9. Mix well.
  10. Add pork; using a fork or your hands, gently mix until just combined (do not overmix).
  11. Chill in refrigerator overnight.
  12. Line a baking sheet with parchment paper.
  13. Roll out pastry on a lightly floured surface to a 14″ x10″ rectangle.
  14. Cut lengthwise into three 14″ x3 1/3″ strips.
  15. Transfer strips to prepared baking sheet.
  16. Using one-sixth of sausage filling and leaving a 1″ border at each end, pat sausage to form a thin log of filling down the center of 1 pastry strip.
  17. Fold pastry over sausage mixture to enclose, then press pastry together to seal. Fold seam under to ensure that sausage is tightly wrapped.
  18. Repeat with remaining pastry and sausage mixture.
  19. Cut small diagonal slits at 1″ intervals along top of pastries (to release steam).
  20. Brush top and sides of pastry with beaten egg.
  21. Chill in freezer for about 30 minutes or up to 2 weeks ahead. Cover tightly with plastic wrap, then foil, and keep frozen.
  22. Preheat oven to 425°.
  23. Bake pastries (if frozen, no need to thaw) until puffed and light brown, about 15 minutes.
  24. Reduce heat to 350°F; continue baking until sausage is cooked through and pastry is golden and completely puffed, about 25 minutes.
  25. Cut sausage rolls crosswise into 1″ pieces and place on serving plate.

Serves: Makes 36

Source: Bon Appétit | December 2012 by The Bon Appétit Test Kitchen

Mustard Dip

Ingredients:

  • ½ c sour cream
  • ½ c mayonnaise
  • ½ c prepared mustard
  • ¼ c sugar
  • 2 Tab dried minced onion
  • 1 ½ Tab ranch salad dressing mix (½ envelope)
  • ½ Tab prepared horseradish

Directions:

  1. In a large bowl, combine the ingredients.
  2. Cover and refrigerate for at least 30 minutes.
  3. Serve with pretzels.

Serves: 2 cups.

Source:Taste of Home 2014, Iola Egle, Bella Vista, Arkansas

Orange Herb Butter

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This is a great way to broil salmon, or any other fish.  Try it on chicken or pork too.

Ingredients:

½ c unsalted butter (1 stick)
½ tsp grated orange zest
2 tsp fresh orange juice
1/4 tap cayenne pepper
1 clove garlic, minced
1/2 tsp coarse salt.

Directions:

Mash together butter, grated orange zest, fresh orange juice, cayenne pepper, garlic, and salt.

Source: Martha Stewart Everyday Food – June 2012

Mustard Dip

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This is also good on a ham sandwich.

Ingredients:

  • ½ c sour cream
  • ½ c mayonnaise
  • ½ c prepared mustard
  • ¼ c sugar
  • 2 Tab dried minced onion
  • 1 ½ Tab ranch salad dressing mix (½ envelope)
  • ½ Tab prepared horseradish

Directions:

  1. In a large bowl, combine the ingredients.
  2. Cover and refrigerate for at least 30 minutes.
  3. Serve with pretzels.

Serves: 2 cups.

Source:Taste of Home 2014, Iola Egle, Bella Vista, Arkansas

Figgy Blue Cheese Bacon Bites

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Yes, really, Fig Newtons!
Ingredients:

  • 12 strips hardwood-smoked thickly sliced maple bacon
  • 24 fig cookies (like Fig Newtons)
  • 4 ounces Blue Cheese

Directions:

  1. Preheat oven to 375°.
  2. Line rimmed baking sheet with foil. Place a baking rack on foil.
  3. Cut bacon in half crosswise so that the 12 strips become 24 shorter strips.
  4. Cut blue cheese into 24 approximate ½ teaspoon chunks.
  5. Top one fig cookie with blue cheese.
  6. Wrap with bacon, using tooth pick to secure.
  7. Place on prepared baking sheet.
  8. Bake for approximately 25 minutes or until bacon is crisped and cheese is bubbling.

Serves: 24 pieces

Source: Living Litehouse, Good Eats and Healthy Living – By Jennifer Fisher

OJ Honey Mustard Sauce

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This is really good with pork or ham. Also works with chicken and fish – all round useful sauce.

Ingredients:

  • 1/3 c orange juice
  • 1 c mayonnaise
  • 1/4 c Dijon mustard
  • 2 Tab honey
  • 1 Tab white vinegar
  • 1/8 tsp paprika

Directions:

  1. Mix well.
  2. Refrigerate.

Source: Martha Stewart Everyday Food – June 2012

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