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Archive for the ‘Entrees – pork’ Category

Tinga Tacos

Posted by moderndaygourmet on January 22, 2010

Recipe from Rich Bayless. I took this to a neighborhood get together, with rave reviews.

medium (1 pound total) red-skin boiling or Yukon Gold potatoes, cut into ½ cubes
2 pounds meat, into 1-inch pieces [skinless chicken thighs OR boneless pork shoulder OR boneless beef chuck]
One 28-ouce can diced tomatoes in juice (preferably fire-roasted)
3 to 4 canned chipotle chiles en adobo, seeded and sliced ¼ inch thick
1 tablespoon chipotle canning sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano, preferably Mexican
3 garlic cloves, peeled and finely chopped or crushed through a garlic press
1 medium white onion, sliced ¼ inch thick (optional)
4 ounces fresh Mexican chorizo sausage, casing removed (about ½ cup) (optional) (skip if using beef)
24 corn tortillas or tostadas
1 cup crumbled Mexican queso fresco or other fresh cheese
2 large avocados, pitted flesh scooped from the skin and cut into 1/2-inch pieces for serving

Spread the potatoes over the bottom of a slow cooker and top with the meat. In a large bowl, mix the (undrained) tomatoes with the chipotles, chipotle canning sauce, Worcestershire, oregano, garlic, optional onion, and 1 ½ teaspoons salt. Pour the mixture evenly over the meat and potatoes. Cover and slow-cook on high for 6 hours. (The dish can hold on the slow-cooker’s “keep warm” function for 4 more hours or so.)
When you are ready to eat, fry the optional chorizo in a medium (8-inch) skillet until thoroughly done, about 4 minutes. Uncover the tinga and spoon off the fat that has accumulated on top. Sprinkle on the chorizo, then stir everything together, breaking the pork into smaller pieces—right for wrapping in tortillas. (If there is a lot of liquid, tip it off and boil it rapidly until reduced and syrupy, then stir it back into the meat mixture.) Taste and season with additional salt if you think the tinga needs it. Serve with the warm tortillas, fresh crumbled cheese and avocados for making soft tacos or serve on a tostada.
No Slow Cooker?
Lay the meat in a medium-large (4- to 6- quart; 10- to 12-inch-diameter) heavy pot (preferably a Dutch oven), and top with the potatoes. Cover with the tomato mixture, set the lid in place and braise in a 300-degree oven for 2 to 2 ½ hours, until meat is completely tender. Complete dish as described.


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Jerk-Rubbed Chicken Thighs with Mango-Habanero Sauce

Posted by moderndaygourmet on March 7, 2009

I got this from my new Bobby Flay cookbook, Boy Gets Grill, which I highly recommend. Lots of inventive things to cook on the grill and many of them have plenty of heat and spice, which we love. You could also use the jerk rub and sauce on a pork loin; actually I think I almost like that better. Be careful working with habaneros as they are just about the hottest pepper there is. After chopping them, I scrubbed my hands like a surgeon.

Jerk Rub
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon cayenne powder
2 teaspoons coarse black pepper
2 teaspoons dry thyme
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves

Rub the skin side of 8 chicken thighs with the rub and let rest for 30 minutes. Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown. Turn the chicken, close the cover of the grill and move the chicken to the side (or cooler part) of the grill. Continue cooking for 6 to 7 minutes or until completely cooked through. Remove to a platter and let rest 5 minutes before serving

Mango-Habanero Sauce
1 tablespoon canola oil
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 ripe mangoes, peeled, pitted and coarsely chopped (I only used one).
1 habanero, chopped
1 cup white wine vinegar

Heat oil in medium saucepan over medium heat. Add onions, garlic, mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar. Season with salt.

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Penne with sausage and roasted squash

Posted by moderndaygourmet on October 15, 2007

My friend Sarah made this one up and shared it with us. What a great time of year to be making it, too! I love baked pasta dishes; the ultimate comfort food.

Penne with Sausage and Roasted Squash

Cut one squash into 1/2 inch squares (making this again, I would use 2 squashes). but I am a big squash fan). Toss with olive oil, salt, pepper, and dried rosemary. Roast in 400 degree oven for 30-45 minutes or until carmelized. Set aside.

Cook one box penne pasta in boiling water until just underdone. Drain and set aside.

Cook 1 lb sausage, broken into small pieces in olive oil until well browned. Add one clove minced garlic and cook until soft. Remove sausage from pan and half a small onion, minced. Saute until soft and golden. Add 3 T flour to drippings and onion and stir until flour/onion paste forms. Cook roux until slightly browned and thick. Add 2 cups 2% (or whatever you have) milk and stir, cook on medium until slightly thickened and bubbly. Add 1 cup shredded mozzarella cheese (I used a little more). Stir until melted.

Add cheese mixture to pasta, pour into a 9x 13 pan. Add roasted squash and sausage, gently mix. Sprinkle with mozzarella and grated parmesan cheese, and a little more rosemary. Bake at 450 for ten minutes, until cheese is melted.

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Saute de Porc

Posted by moderndaygourmet on September 2, 2007

This was one of my favorite dishes growing up, very rich tasting.

1.5 to 2 pounds pork tenderloin, cut in 3/4 inch strips
2 tablespoons butter
1 tablespoon oil
8 oz can mushrooms (stems and pieces)
1/2 teaspoon thyme
1/2 teaspoon tarragon
1/4 teaspoon salt
Dash of pepper
2 tablespoons chopped green onions
1/4 cup vermouth

2 egg yolks
1 tablespoon vermouth
4-6 tablespoons butter

Saute pork in melted butter and oil till lightly browned. Lower heat and cook until meat has stiffened. Drain the mushrooms (save the juices) and add to pork. Add herbs and onions and toss a minute, then add mushroom juices and wine. Boil down to reduce liquid by 1/2.

For the sauce, beat egg yolks with a whisk in a pan until thick and sticky. Beat in vermouth and 1/2 tablespoon butter, then gradually beat in meat cooking juices. Stir over low heat until thickened, then remove from heat and beat in butter by teaspoonfuls. Serve over meat and cooked rice.

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Creamy Ham Casserole

Posted by moderndaygourmet on August 31, 2007

My friend Michelle shared this one. I believe it’s WW friendly but I can’t recall how many points. I want to say it’s 8 or 9 per serving.

1 package uncooked medium egg noodles
2 cups fresh broccoli florets
1 cup fat free milk
1 can cream of mushroom soup (use lowfat)
2 cups shredded reduced fat Cheddar cheese
1 tub (6 oz) light cream cheese with chives and onion, softened
2 cups chopped lean ham
1 cup chopped carrot
Cooking spray
1 cup fat free herb flavored croutons, crushed

Cook noodles in 2 quarts boiling salted water for 2 minutes. Add broccoli; cook an additional 3 minutes. Drain.

Combine milk, soup, 1 cup cheddar cheese, and cream cheese in a large bowl. Stir well with whisk. Add noodle mixture, ham and carrot. Stir well. Divide into two 8 inch square greased casserole dishes.

Combine remaining 1 cup cheddar cheese and crouton crumbs. Toss well. Sprinkle over casserole and bake at 350 for 30 minutes.

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Pork Chops Martini

Posted by moderndaygourmet on August 30, 2007

My last pork chop post reminded me of this.  My mom used to make pork chops like this a lot and I do it from time to time now.  It’s super easy and quite tasty, assuming you have vermouth in the house, which I don’t always.

Salt and pepper pork chops (thick ones are best).  Sear pork chops in skillet until browned.  Put in oven proof dish and pour 1/2 to 1 cup vermouth over them.  Sprinkle with dill and bake at 350 for about 20 minutes or until done.

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Parmesan-Sage Crusted Pork Chops

Posted by moderndaygourmet on August 30, 2007

This is from Epicurious.  My husband said they were the best pork chops he ever had.  We don’t eat a lot of pork, but I did serve this for company once, and it went over well.

 1 1/2 cups fresh breadcrumbs made from crustless French bread
1 cup freshly grated Parmesan cheese (about 3 ounces)
1 tablespoon dried rubbed sage
1 teaspoon grated lemon peel
2 large eggs
1/4 cup all purpose flour
4 bone-in center-cut pork loin chops (each about 1 inch thick)

2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
Lemon wedges (optional)
Orange wedges (optional)

Preheat oven to 425°F. Mix breadcrumbs, cheese, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place flour on plate; season generously with salt and pepper. Coat pork chops on both sides with flour; shake off excess. Dip chops into eggs, then coat on both sides with breadcrumb mixture.

Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150°F, about 20 minutes.

Transfer pork chops to plates. Garnish with lemon wedges and orange wedges, if desired, and serve.

Makes 4 servings.

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Red Beans and Rice

Posted by moderndaygourmet on August 30, 2007

My friend Betsy gave me this recipe and it is, to put it mildly, famous among our circle of friends.  As she likes to say, it has been shared “all over hell’s half acre” and I really don’t know what we would do without it.  I make it about once a month, and it makes enough for several meals and tastes even better after being frozen as leftovers.  And it just sits in the crock pot all day and when you get home dinner is ready.  What’s not to love?

1 pound dried red kidney beans
1/2 cup dried parsley
1/4 cup oil
1 tsp garlic
1/4 tsp cayenne pepper
2 tsp salt
1-2 tsp Cajun seasoning
1 Tbsp sugar
1 chopped onion
1 chopped bell pepper
2-3 stalks celery, chopped

Soak beans in water overnight. Drain and rinse. Place beans in crock pot with all ingredients (I never measure the spices, just add as much as I like). Stir and cover with water. Cook on Low all day (~8-10 hours). When you get home, stir the beans often, getting them nice and creamy and mushing them up a little bit. On your stovetop, saute some chopped sausage until nicely browned. Add sausage to beans (I usually pour in the sausage grease, too), stir and serve over rice. This freezes great. If you want, add a can of chicken broth and/or a can of beer in lieu of some of the water. This adds a nice flavor.

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Oven Jambalaya

Posted by moderndaygourmet on August 30, 2007

My friend Laura gave me this recipe.  It is so easy because it just goes in the oven.  I’m sure there are a gazillion jambalaya recipes out there but this one works for us.  My husband loves it and he is not exactly easy to please.

1 lb chicken, cut up into bite sized pieces
1 lb hot sausage, removed from casing and cut up into bite size pieces
1 can Campbell’s French Onion Soup
1 can beef broth
1 8oz can tomato sauce
2 c. Uncle Ben’s Converted White Rice (NOT instant) (I usually substitute brown rice)
1/2 c. chopped fresh parsley (I rarely have this, so I usually leave it out)
1/2 stick butter, cut up
1 serrano or jalepeno, minced
1 green bell pepper, diced
2 bay leaves
1 T thyme
salt and pepper

Mix all ingredients in shallow roaster or casserole dish, cover with foil, and bake at 350-375 for 1.5 hours, stirring halfway through.  This freezes well and I usually end up doing that with about half of it, since it makes a ton and we can get tired of it before it’s all eaten.

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