1½ quarts cold water
⅓ cup Kosher salt
4 heaping tablespoons of brown sugar
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
Serves 4 – 5
4 to 5 large bell peppers, de-stemmed and clean of seeds
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
*Shallots, leeks, garlicscapes and ramps are all happy variations depending on availability.
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
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
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
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.
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
*Mexican mole sauces are frequently made with chocolate. Why not, Central America is the home of the cocoa bean.
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*
Note: Don’t be limited by the orange color, try one of the whites, or maybe a green.
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
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
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
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
¾ cup Kosher salt
6 tablespoons brown sugar
1 tablespoon grated lime zest*
4 bone-in rib pork chops, at least 1½ inches thick
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
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
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
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
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.
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