Serves 4
 
16 to 24 oz. raw chicken, shrimp or pork, chopped
3 medium zucchini and or yellow squash, spiralized
2 tablespoons olive oil
1 large clove of garlic, pressed
1 small red bell pepper, julienned
1 cup dry white wine, divided
2 tablespoons brown sugar
3 tablespoons Asian Chili sauce
2 tablespoons low sodium soy sauce
½ cup shredded cilantro, divided
3 scallions, sliced on the diagonal
½ cup bean sprouts
½ cup pea shoots
¼ cup crushed peanuts
4 wedges of fresh lime
 

1. In a large sauce pan, heat the olive oil over medium heat.  Add the garlic and sauté until aromatic.
2. Add the chicken, shrimp or pork, as desired.  Sauté until just cooked through.  With a slotted spoon, remove to a holding dish and set aside.  Retain the cooking juices in the pan.
3. Add half the white wine, brown sugar and the Asian Chili and soy sauces to the sauce pan and stir well. 
4. Add the red pepper and sauté until the pepper strips are tender.
5. Add half the cilantro and stir well.
6. Add the remaining white wine and reduce by a third.
7. Add the chicken, shrimp or pork back to the pan and re-heat.
8. Place the spiralized zoodles in a large serving bowl.
9. Distribute the sauce mixture in the pan over the zoodles.  Toss gently.
10. Add the scallions, bean sprouts and pea shoots.  Toss again.
11. Garnish with the remaining cilantro and the crushed peanuts and serve with lime wedges.

​Serves 6 to 8
Requires marinating time 3 hours to overnight
 
4 to 4½ lb. pork rib roast
2 heaping tablespoons ground cinnamon
2 tablespoons brown sugar
 
2 teaspoons salt
1 teaspoon freshly ground pepper
2 medium shallots, finely minced
4 small cloves garlic, pressed or minced
1 to 2 tablespoons low-sodium soy sauce

1. Combine cinnamon, brown sugar, salt, shallots, garlic together well.
2. Add the soy sauce a bit at a time until the ingredients are a spreadable paste.  Distribute the paste over the roast.  Place in a large re-sealable plastic bag (a 2 gallon is perfect).  Let in marinate in the refrigerator for 3 to 24 hours.
3. Bring the roast to room temperature.
4. Preheat oven to 500º.
5. Place roast in a small roast pan and the pan in the oven for 15 minutes.
6. Reduce the oven temperature to 350º.  Continue to roast for 40 to 50 minutes until thermometer inserted into thickest part of the roast (not touching the bone) registers 135º- 140º, for medium.
7. Remove roast to a carving platter or board.  Cover loosely with foil and let sit for 10 minutes before carving.

Serves 2
 
Brine:
1½ quarts cold water
⅓ cup Kosher salt
4 heaping tablespoons of brown sugar
 
Recipe:
2 -¾ to 1 ½ inch thick loin pork chops
Spray olive oil
Salt & fresh ground pepper
⅔ cup apricot and honey jelly, melted
4 -6 long sprigs rosemary
 

1. Combine salt and brown sugar in cold water inside a large re-sealable plastic bag.  Manipulate until the salt and sugar has dissolved.
2. Add the pork chops to the brine and re-seal pressing out as much air as possible.  Leave in refrigerator for at least 1 hour, up to 3 hours.
3. Remove chops from the brine.  Dry thoroughly with paper towels.
4. Spray chops with a light coating of olive oil.  Season with salt and pepper.
5. Preheat grill for 10 minutes on high.  Turn grill down to medium and place rosemary springs on the grill.
6. Place chops on the grill on top of the rosemary sprigs and cook for 4 minutes.  Turn the chops and cook for another 4 minutes.
7. Turn the chops again and cook for an additional 2 to 3 minutes per side, depending on the size.
8. Move chops to a platter.  Coat with melted jelly on both sides.  Tent platter with aluminum foil and let chops rest for 5 minutes before serving.

 

​Serves 4 – 5
 
 
4 to 5 large bell peppers, de-stemmed and clean of seeds
Oil spray
2 tablespoons olive oil
1 large garlic clove, minced or pressed
1 onion*, finely diced
¾ to 1 lb. ground pork
1 cup diced mushrooms (button or shitake work well)
1 cup diced tomatoes
½ cup shredded cilantro
 

1. Preheat the oven to 375o.
2. Spray a baking dish with oil.  Add the peppers, opening down.
3. Bake the peppers for about 12 to 15 minutes.  Remove from the oven.
4. Heat the oil in a large sauté pan.
5. Add the minced garlic and gently sauté for a minute.
6. Add the onions and sauté until translucent.
7. Add the pork and cook while stirring for 2 to 3 minutes.
8. Add the mushrooms and mix gently.  Cook for another 2 or 3 minutes.
9. Add the tomatoes, stirring for another 2 to 3 minutes.
10. Remove the pork mixture from the heat.  Add the cilantro and mix well.
11. Using a large spoon, fill each pepper with the stuffing mixture.
12. Place baking dish into the oven and bake for about 10 minutes

 
*Shallots, leeks, garlicscapes and ramps are all happy variations depending on availability.

Serves 8
 
3 lbs. pork shoulder, cut into 1½ inch cubes
8 – 12 small whole shallots, peeled
2 tablespoons olive oil
2 tablespoons minced or pressed garlic
2 teaspoons ground turmeric
2 teaspoons grated fresh ginger
¼ - ½ teaspoon freshly grated black pepper
½ teaspoon ground cloves
3 – 4 Tablespoons roast red peppers, minced
½ cup rice wine vinegar
1 can, 13.5 oz., Lite Coconut Milk
1 cup fresh or frozen peas
¾ cup shredded cilantro
 

1. Preheat the oven to 350º.
2. Sear and brown the pork pieces over medium high heat in a large, deep oven-proof casserole pan.  Remove the pan from the heat and the pork from the pan to a bowl and set aside.  Do not clean or wipe the pan.
3. Return the casserole pan to medium heat.  Add the olive oil to the pan and mix with any remaining pork juices.  Add the minced garlic and the shallots to the pan and sauté until the out layer of the shallot is transparent and the garlic is just beginning to turn golden.
4. In a sealable jar, mix the turmeric, ginger, black pepper and cloves with the rice wine vinegar, seal and shake well.
5. Pour the vinegar spice mixture into the shallots and garlic.  Add the roasted red peppers and the coconut milk, stirring gently until well blended well.  Cook for about 3 to 5 minutes.
6. Add the pork and any collected juices to the spice, shallot and liquid mixture slowly, then stir and cover the pork pieces with the liquids.  Bring all the ingredients to a simmer.
7. Cover the casserole and place in the heated oven for approximately 1½ hours.  Stir occasionally.
8. When the pork is fork tender, remove the stew from the oven.  Add the peas and ½ of the cilantro.  Mix well and move to a serving dish if desired.
9. Top with remaining cilantro.  Serve with hot rice.

​Requires overnight marinade
 
Serves 8 to 10
                                                                                                                                   
Marinade & roast:
12 cardamom pods
12 juniper berries
½ navel orange, peeled, cut into pieces
1 cup dry red wine
½ cup olive oil
3 whole cloves
3 cinnamon sticks, broken into pieces
3 bay leaves
1 teaspoon salt
½ teaspoon whole black peppercorns
1 6-pound center-cut pork rib roast with 8 to 10 bones
 
Sauce:
1 teaspoon ground cardamom
3 tablespoons olive oil
2 cups dry red wine
1 ½ cups pitted prunes (about 10 ounces)
3/4 cup prune juice
½ cup brandy
3 cinnamon sticks
3 bay leaves
½ cup red currant jelly
 
For marinade:
1.Combine first 10 ingredients in blender.  Blend until spices are finely ground, about 2 minutes.
2.Place pork into a large (2 gallon) re-sealable plastic bag.  Pour marinade over pork; turn to coat.
3.Arrange bone side up and refrigerate at least 12 hours or overnight.
 
For roast & sauce:
1.Preheat oven to 350°F.
2.Scrape marinade from pork.
3.Pat pork dry with paper towels.
4.Sprinkle pork generously with ½ teaspoon cardamom, salt and pepper.
5.Heat oil in large roasting pan set over 2 burners on medium heat.
6.Add pork and cook until brown, turning occasionally, about 4 minutes.
7.Add wine, prunes, prune juice, brandy, cinnamon sticks and bay leaves to pan.
8.Transfer to oven.  Roast uncovered until meat thermometer inserted into thickest part of pork registers 160°F, basting often with pan juices, about 1 hour 30 minutes.
9.Transfer pork and prunes to platter.  Tent with foil.
10.Strain pan juices into large glass measuring cup.  Spoon 4 tablespoons fat off top of pan juices.
11.Pour pan juices into heavy small saucepan.  Add jelly and remaining ½ teaspoon cardamom.
12.Simmer until jelly melts and sauce lightly coats spoon, about 8 minutes.  Season sauce to taste with salt and pepper.  Serve pork with sauce.
 
Note: Ask the butcher to cut into the chine bone of the rib roast to make it easier to carve. 
 

​Serves: 6
 
3 lbs of cubed and marbled stewing meat (beef, pork or rabbit)
3 small carrots, cut into two inch pieces
3 celery stalks, diced into two inch pieces
2 large onions, diced
1 bottle good deep red wine
5 to 8 large basil leaves
3 sprigs of rosemary
2 spring of thyme
3 to 5 whole cloves
¼ teaspoon of ground cinnamon
1 teaspoon freshly ground pepper
½ teaspoon salt
 
3 to 4 tablespoons cake or super fine flour
3 tablespoons olive oil
2 oz. bittersweet chocolate, grated
½ cup heavy cream, at room temperature
½ cup parsley, shredded
 

1. Place the first 12 ingredients in a 2 gallon re-sealable plastic bag.  Seal and marinate overnight or up to 24 hours in the refrigerator.
2. Pre heat oven to 350º
3. Remove the stew meat from the marinade to a paper towel lined plate.  Reserve the marinade.
4. Pat the meat dry.  Sprinkle all sides with flour.
5. Heat the olive oil in a large Dutch Oven or an ovenproof casserole.  Sear all sides of the stew meat in the hot oil.
6. When the meat is browned, sprinkle the grated chocolate over the top and stir well.
7. Slowly add the liquid and the vegetables from the marinade to the meat, mixing well.
8. Bring the mixed ingredients to a good simmer on the stove top, stirring occasionally.
   Cover the Dutch Oven or casserole and place it in the pre-heated oven for approximately an hour and a half.  Stir occasionally.
9. Remove the Dutch Oven to a safe surface.  Extract the woody stems of the rosemary and thyme and discard.
10. Using a slotted spoon and fork, extract the remaining vegetables from the pot into a food processor or a blender.  You may have to work in batches depending on the size or your blender or processor, so remember to take care as the vegetables will be hot.
11. Process or blend the vegetables to a puree.
12. Pour about a cup of the puree into a small prep dish and set aside.
13. Return the remaining puree to the Dutch Oven.
14. Test the meat for tenderness.  Accordingly, recover and return the mixture to the oven and continue to cook for up to another 1½ hours.
15. When sufficiently tender, remove from the heat.
16. Add the cream to the set aside puree, mixing well.  Then add the cream mixture to the meat mixture and blend well.
17. Place all the ingredients in a serving bowl and garnish with the parsley.
18. Serve with either a long, flat pasta or a good crusty bread.

 
 
*Mexican mole sauces are frequently made with chocolate.  Why not, Central America is the home of the cocoa bean.

​Serves: 6
 
4 tablespoons olive oil, divided
2 lbs. boneless pork shoulder, cut into 1 inch cubes.
Sea salt and fresh ground black pepper
2 medium leeks, white part sliced thinly
1½ teaspoon garlic, pressed or minced
1 teaspoon fresh ginger, minced
¼ cup dry white wine or chicken broth
3 teaspoons tomato paste
¾ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground or grated nutmeg
¼ teaspoon coriander
¼ teaspoon red pepper flakes
1½ tablespoons cider vinegar
1 cup tomatoes, diced with juices
½ to ¾ lb. pumpkin flesh, peeled & diced into ¾ inch cubes
2 teaspoons fresh sage, shredded
2 cups chicken broth
 
1 -8 to 10 lb. pumpkin*
 

1. Preheat oven to 325º.
2. Season the pork cubes with salt and pepper.
3. Heat 2 tablespoons of the olive oil in a large Dutch oven.  Add the pork cubes, working in batches if necessary, brown on all sides.  Transfer the pork to paper towel lined plate and set aside.
4. Reduce the heat in the Dutch oven and add one tablespoon of olive oil.
5. Add the leeks and sauté until tender, stirring occasionally.
6. Add the garlic, ginger, white wine, tomato paste, cinnamon, cloves, nutmeg, coriander and red pepper flakes saute until well melded with other ingredients, about a minute.
7. Add the cider vinegar, tomatoes, pumpkin cubes, sages, chicken broth and pork.  Bring to a roiling simmer.
8. Adjust seasoning as needed.
9. Reduce the heat under the stew and simmer slowly until tender, about 2 hours.
10. Meanwhile, wash the whole pumpkin.
11. Cut a 6 to 8 inch circle in the top around the stem.  Remove the top and set aside.
12. Scoop out the seeds and loose fibers in the pumpkin and scrape the sides smooth.
13. Place the pumpkin on a sturdy shallow baking dish.  Brush the outside of the pumpkin with the remaining tablespoon of olive oil.
14. Place the pumpkin in the oven and cook for up to 1½ hours.
15. When the stew is cooked, spoon it into the pumpkin and return the Dutch oven to the oven for up to 20 minutes.  Serve hot and scoop out a piece of the pumpkin shell for each serving.

 
Note:  Don’t be limited by the orange color, try one of the whites, or maybe a green.

​Serves:6
 
Marinade:
2 teaspoons fresh oregano leaves, crushed/bruised
1 teaspoons fresh thyme, crushed/bruised
2 teaspoons ground cumin
½ teaspoons ground cinnamon
4 to 6 cloves garlic, smashed
2 teaspoons kosher salt, plus more to taste
Freshly ground pepper, to taste
½ cup olive oil
2 cups red wine
 
Kabobs:
3 lb. pork shoulder, cut into 1½" cubes
6 skewers (see note)
4 scallions, thinly sliced on the diagonal
1 cup flat-leaf parsley leaves, roughly chopped
 
Yogurt Sauce:
1 medium zucchini,
1½ cups plain, non-fat yogurt
½ cup chopped fresh mint leaves
2 tablespoons sesame oil
1 large garlic clove, pressed or minced
Kosher salt, to taste
 
4 pita breads, warmed
3 cups basmati rice, ready and hot when kabobs are done
 
Marinade:

1. Combine in a large re-sealable plastic bag the oregano, thyme, cumin, cinnamon, garlic, salt, wine and olive oil.
2. Re-seal the bag and manipulate it to thoroughly to mix the contents.
3. Add the cubes of pork and toss well to combine.  Place the sealed bag in the refrigerator for 8 hours to overnight.

 
Yogurt Sauce:

1. Trim both ends of the zucchini and peel it.  Cut the zucchini in half.
2. Using a tablespoon, scrape out the seeds and discard them.
3. Finely dice the remaining zucchini flesh and add it to a medium bowl.
4. Add the yogurt, mint, oil, garlic and salt.  Stir to blend.  Set aside. (See Note)

 
Kabobs:

1. Remove the pork cubes from the marinade and reserve the liquid.
2. Place the reserved marinade in a small pot over a medium heat and reduce by a third.
3. Thread the pork cubes onto the wooden or metal skewers. (See Note)
4. If grilling, then arrange the kabobs over a medium heat level at approximately 7 to 8 inches above heat source.  If broiling, arrange skewers over a broiling pan or roasting pan, 7 or 8 inches from the broiling element.
5. Baste the kabobs with the reduced marinade.
6. Grill or broil for approximately 15 minutes, turning and basting occasionally.

 
Serving:

1. Place the cooked Basmati rice in a serving dish.
2. Lay the kabobs on the rice and sprinkle them with the parsley and scallions.
3. Serve immediately with the yogurt sauce and pita bread.

 
NOTES:
Sauce may be prepared in advance and refrigerated for up to a week.
If using wooden skewers, remember to soak them thoroughly in water before using.

Recipe by Anna Gill

Serves 4

¾ cup Kosher salt
6 tablespoons brown sugar
1 tablespoon grated lime zest*
4 bone-in rib pork chops, at least 1½ inches thick
Olive oil
1 recipe spice rub or 4 tablespoons freshly & coarsely ground black pepper

Dissolve salt, brown sugar and zest in 3 quarts of cold water in a 2 gallon zip-lock plastic bag. Press out as much air as possible. Add chops, seal bag and brine for 1 hour in the refrigerator. 
Remove chops from the brine. Dry thoroughly with paper towels.
Brush chops with a light coating of olive oil. Coat chops with rub or freshly ground pepper.
Preheat grill on high for 15 minutes. Turn grill down to low. Place chops on the hottest part of the grill and cook for 4 minutes per side. Turn again and cook another 3 minutes per side. Move chops to a platter. Tent with foil.
REST FOR 5 FULL MINUTES before serving.

*The new plane-type zesters are wonderful for this job.

Recipe by Anna Gill

Serves: 5
Preparation time: 30 minutes

1½ teaspoons kosher salt
2½ teaspoon cinnamon
2½ teaspoon cardamom
30 grinds fresh black pepper (about 1 tablespoon)
2 teaspoons olive oil
4 ripe pears, peeled, cored and roughly chopped
2- 1 pound pork tenderloins

1. Combine salt, cinnamon, cardamom, pepper and oil in a sealable plastic bag, seal and mix well.
2. Place tenderloin in bag and manipulate until well covered with marinade. Marinate at least 3 hours or up to 12, in the refrigerator.
3. Place rack on second level from the bottom of the oven. Preheat oven to 500o.
4. Bring tenderloins to room temperature. Place in a baking disk. Roast in oven for 10 minutes. Turn the tenderloin over and roast for an additional 10 minutes.
5. While the pork is roasting, puree pears in a blender or food processor. Set aside.
6. Remove tenderloins to a platter. Slice into ½ inch slices. Top or surround with Pear Sauce and serve.

NOTE: This is works well with wild or “forbidden” rice

Serves 4

½ tablespoon extra lite olive oil
½ tablespoon butter
1 lb. pork tenderloin, silver skin removed, cut into two inch cubes 
8 oz. shitake mushrooms, sliced thickly
½ cup shallots, sliced
1 carrot, diced
2 tablespoon flour
¾ cup apple cider
1 cup chicken broth
1 tablespoon fresh thyme, minced
Sea salt and freshly cracked pepper, to taste
Granny smith apple, diced
Fresh parsley, shredded for garnish

1. Pat pork cubes dry with a paper towel then season the cubes with sea salt and freshly ground pepper and toss to cover.
2. Heat the olive oil and butter in a large skillet or pan over medium high heat. When the pan is very hot, add the pork and sauté until brown on both sides, about 2 minutes per side. Remove pork to a bowl and cover loosely with tin foil.
3. Add the mushrooms, carrot, and shallots in the same pan over medium heat. Cook until softened, 3-4 minutes.
4. Sprinkle the flour on top of the vegetables and stir. Continue to cook for about 1 minute.
5. Add the apple cider to the pan, scraping up any bits on the bottom of the pan.
6. Add the chicken broth and bring mixture to a boil. Simmer for about 5 minutes.
7. Reduce heat to medium low, return the pork with its residual juices to the pan.
8. Add the minced thyme and stir gently.
9. Simmer stew until thickened, 15 to 20 minutes.
10.Test the seasoning and adjust if necessary. 
11. Place the stew in a serving bowl and top with diced apple and parsley.

Recipe by Anna Gill

Serves: 8

Brine: 
2 cups water 
⅓ cup coarse kosher salt 
¼ cup pure maple syrup 
4 unpeeled garlic cloves, smashed 
3 large fresh sage sprigs 
2 bay leaves (preferably fresh) 
1 teaspoon whole black peppercorns 
2 cups ice water 
1 -5 to 5½ pound bone-in pork loin rib roast, chine bone removed 

Vegetables and breadcrumbs: 
1½ pounds tart crisp apples, cored, cut into 1-inch-wide wedges 
3 cups coarsely chopped onions 
¾ cup chopped celery 
1 tablespoon finely chopped fresh sage 
4 tablespoons extra-virgin olive oil, divided 
Coarse kosher salt 
2¼ cups apple cider 
1½ tablespoons pure maple syrup 
2½ tablespoons Dijon mustard, divided 
3 tablespoons unsalted butter, melted 
1½ cups fresh breadcrumbs

Special equipment: 2 - 2-gallon re-sealable plastic bag


For brine: 
1. Stir 2 cups water and ⅓ cup coarse salt in medium saucepan over medium heat until salt dissolves.
2. Remove from heat. Add maple syrup, garlic, sage, bay leaves, and peppercorns.
3. Add 2 cups ice water; cool brine to room temperature.
4. Place roast in doubled re-sealable plastic bag. Carefully pour brine into bag with roast; seal the inner bag pressing out as much air as you can. Repeat with the outer bag and place in refrigerator and brine pork overnight. 
5. Remove pork from brine; discard brine and pat the roast dry with paper towels. Let pork stand 1 hour at room temperature. 

For vegetables and breadcrumbs:
1. Preheat oven to 325°.
2. Place apples, onions, celery and sage on heavy 18x12-inch rimmed roasting pan. Drizzle with 3 tablespoons oil and sprinkle with coarse salt and pepper. Toss the vegetables to coat them with the seasoning. 
3. Move the mixture to the sides to make room for the roast in the middle.
4. Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat. Place roast, fat side down, in skillet and cook until browned, 5 to 6 minutes.
5. Transfer roast, browned side up, to center of baking sheet with apple-onion mixture. 
6. Add apple cider to drippings in skillet. Boil cider until reduced to 1 cup, 15 to 20 minutes.
7. Pour reduced cider over apple-onion mixture.
8. Mix maple syrup and 1½ tablespoons mustard in small bowl for glaze. Brush half of glaze over browned side of pork. 
9. Roast pork until instant-read thermometer inserted into center registers 140°F, brushing every 45 minutes with remaining glaze, about 2 hours total.
10. Transfer pork to carving board and let rest 15 minutes. 
11. Meanwhile, stir melted butter and remaining 1 tablespoon mustard in medium bowl. Add breadcrumbs; toss to coat. Season crumbs to taste with coarse salt and pepper.
12. Spread out on small rimmed baking sheet. 
13. Increase oven temperature to 375°. 
14. Bake breadcrumbs until golden brown and crisp, 8 to 10 minutes.
15. Cut pork roast into ½ -inch-thick slices off bone. Divide among plates. 
16. Using slotted spoon, divide apple-onion mixture among plates. Pour juices from roasting pan into small pitcher.
17. Sprinkle mustard breadcrumbs over pork and serve with the juices.