2 onions, minced
1 6-oz can tomato paste
12 garlic cloves, minced
2 T vegetable oil
2 T minced fresh oregano or 2 t dried
1 28-oz can diced tomatoes, drained
1 28-oz can tomato sauce
1/2 cup dry red wine
1.5 lb bone in country style pork ribs, trimmed
1.5 lb flank steak salt and pepper
1 lb sweet Italian sausage
1 lb hot Italian sausage
3 T minced fresh basil
Microwave onions, tomato paste, garlic,oil, and oregano in bowl for 5 minutes and transfer to the slow cooker. Stir tomatoes, tomato sauce, and wine into slow cooker. Season pork and flank steak with salt and pepper and nestle into slow cooker along with sausages. Cover and cook until meat is tender, 9-11 hours on low or 5-7 hours on high. Transfer pork, steak, and sausages to cutting board, let cool slightly, then shred the pork and flank steak into bite size pieces; slice sausages in half crosswise. Stir shredded meat and sausages into sauce. Before serving, stir in basil and season to taste.
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Friday, August 31, 2012
Saturday, August 18, 2012
pork pot roast.
2 T vegetable oil
2 onions, minced
6 garlic cloves, minced
1 T tomato paste
1 T minced fresh thyme or 1 t dried
1/4 cup all purpose flour
1/2 cup white wine
1 (28 oz) can diced tomatoes, drained
1 lb carrots (about 6), peeled and cut into 1 inch chunks
1 lb parnips,peeled and cut into 1 inch chunks
2 (2.5-3 lb) boneless pork picnic shoulder roasts, trimmed and tied
salt and pepper
2 t white wine vinegar
Heat oil in 12 inch skillet over medium high heat until shimmering. Add onions, garlic, tomato paste, thyme and cook 8-10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits and smoothing out lumps; transfer to slow cooker. Stir tomatoes, carrots, and parsnips into slow cooker. Season roasts with salt and pepper and nestle into slow cooker. Cover and cook 9-10 hours on low or 5-7 on high. Transfer roasts to cutting board and let rest for 20 minutes. Stir vinegar into braising liquid and season to taste. Remove twine from roasts, slice into 1/2 inch thick slices. Spoon 1 cup sauce over the meat and serve with remaining sauce.
2 onions, minced
6 garlic cloves, minced
1 T tomato paste
1 T minced fresh thyme or 1 t dried
1/4 cup all purpose flour
1/2 cup white wine
1 (28 oz) can diced tomatoes, drained
1 lb carrots (about 6), peeled and cut into 1 inch chunks
1 lb parnips,peeled and cut into 1 inch chunks
2 (2.5-3 lb) boneless pork picnic shoulder roasts, trimmed and tied
salt and pepper
2 t white wine vinegar
Heat oil in 12 inch skillet over medium high heat until shimmering. Add onions, garlic, tomato paste, thyme and cook 8-10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits and smoothing out lumps; transfer to slow cooker. Stir tomatoes, carrots, and parsnips into slow cooker. Season roasts with salt and pepper and nestle into slow cooker. Cover and cook 9-10 hours on low or 5-7 on high. Transfer roasts to cutting board and let rest for 20 minutes. Stir vinegar into braising liquid and season to taste. Remove twine from roasts, slice into 1/2 inch thick slices. Spoon 1 cup sauce over the meat and serve with remaining sauce.
Wednesday, July 25, 2012
moo shoo wraps.
1 tbsp vegetable oil
1 tbsp grated fresh ginger
4 green onions, thinly sliced
4 cups thinly sliced napa cabbage or coleslaw mix
3/4 cup chicken broth
1/3 cup hoisin sauce, plus extra for brushing
12 fajita-size flour tortillas
Slice reserved pork (from glazed pork tenderloins recipe), then cut crosswise into thin strips. Place in a bowl and set aside. Cut reserved snow peas and carrots into small pieces; add to pork. In a large nonstick skillet, heat oil over medium-high heat. Add ginger and green onions, and cook 30 seconds. Stir in cabbage or coleslaw mix and broth, and cook 3 minutes. Stir in hoisin sauce, carrots, snow peas, and pork, and heat through. Warm tortillas in microwave. Brush tortillas with extra hoisin, spoon in pork and vegetables mixture, wrap and eat.
1 tbsp grated fresh ginger
4 green onions, thinly sliced
4 cups thinly sliced napa cabbage or coleslaw mix
3/4 cup chicken broth
1/3 cup hoisin sauce, plus extra for brushing
12 fajita-size flour tortillas
Slice reserved pork (from glazed pork tenderloins recipe), then cut crosswise into thin strips. Place in a bowl and set aside. Cut reserved snow peas and carrots into small pieces; add to pork. In a large nonstick skillet, heat oil over medium-high heat. Add ginger and green onions, and cook 30 seconds. Stir in cabbage or coleslaw mix and broth, and cook 3 minutes. Stir in hoisin sauce, carrots, snow peas, and pork, and heat through. Warm tortillas in microwave. Brush tortillas with extra hoisin, spoon in pork and vegetables mixture, wrap and eat.
glazed pork tenderloins.
1/4 cup ketchup
2 tbsp brown sugar
2 tbsp soy sauce
1 package pork tenderloins, about 2 lbs (2 pieces)
1 tbsp butter 1 bag (1 lb baby carrots)
1/2 lb snow peas
Heat oven to 400 F. Line baking pan with foil. Combine ketchup, brown sugar, and soy sauce. Brush half on pork. In a skillet, heat butter over high heat. Add pork, and brown. Transfer pork to baking pan, brush with remaining glaze. Roast 35 minutes, or until 155 F. Cook carrots 7 minutes in boiling salted water. Add snow peas for the last 3 minutes. Wrap and refrigerate 1 tenderloin, and reserve half of veggies for another meal (moo shoo wraps).
2 tbsp brown sugar
2 tbsp soy sauce
1 package pork tenderloins, about 2 lbs (2 pieces)
1 tbsp butter 1 bag (1 lb baby carrots)
1/2 lb snow peas
Heat oven to 400 F. Line baking pan with foil. Combine ketchup, brown sugar, and soy sauce. Brush half on pork. In a skillet, heat butter over high heat. Add pork, and brown. Transfer pork to baking pan, brush with remaining glaze. Roast 35 minutes, or until 155 F. Cook carrots 7 minutes in boiling salted water. Add snow peas for the last 3 minutes. Wrap and refrigerate 1 tenderloin, and reserve half of veggies for another meal (moo shoo wraps).
Wednesday, April 20, 2011
cider glazed pork chops
Ingredients
Glaze
- 1/2cup distilled white vinegar or cider vinegar
- 1/3cup light brown sugar
- 1/3cup apple cider or apple juice
- 2tablespoons Dijon mustard
- 1tablespoon soy sauce
- Pinch cayenne pepper
- Chops
- 4boneless, center-cut pork loin chops , 5 to 7 ounces each, 1/2 to 3/4 inch thick
- 1tablespoon vegetable oil
INSTRUCTIONS
1. Combine all glaze ingredients in medium bowl; mix thoroughly and set aside. Following illustrations below, trim chops and slash through fat and silver skin with sharp knife, making 2 cuts about 2 inches apart in each chop (do not cut into meat of chops). Pat chops dry with paper towels; season with salt and pepper.
2. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Add pork to skillet and cook until well browned, 4 to 6 minutes. Turn chops and cook 1 minute longer; transfer chops to plate and pour off any oil in skillet. (Check internal temperature of thinner chops; see note above.) Return chops to skillet, browned side up, and add glaze mixture; cook over medium heat until center of chops registers 140 degrees on instant-read thermometer, 5 to 8 minutes. Remove skillet from heat; transfer chops to clean platter, tent with foil, and let rest 5 minutes.
3. When chops have rested, add any accumulated juices to skillet and set over medium heat. Simmer, whisking constantly, until glaze is thick and color of dark caramel (heatproof spatula should leave wide trail when dragged through glaze), 2 to 6 minutes. Return chops to skillet; turn to coat both sides with glaze. Transfer chops back to platter, browned side up, and spread remaining glaze over chops. Serve immediately.
Sunday, November 22, 2009
roasted pork loin with fig sauce
fig sauce:
2 1/2 cups port
1 1/4 cups chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh rosemary
2 cinnamon sticks
1 Tbsp honey
2 Tbsp unsalted butter, cut into pieces
1/4 tsp salt
1/4 tsp freshly ground black pepper
pork:
2 Tbsp olive oil
2 Tbsp chopped fresh rosemary
1 Tbsp salt
1 1/2 tsp freshly ground black pepper
1 4-4 1/2 lb boneless pork loin
1 cup chicken broth
For the sauce: in a medium size, heavy saucepan, combine the port, chicken broth, figs, rosemary, cinnamon, and honey. Boil over medium high heat until reduced by half, about 30 minutes. Discard the rosemary sprigs and cinnamon sticks. Transfer the port mixture to a blender and puree until smooth. Blend in the butter, salt, and pepper.
For the pork: preheat the oven to 425 F. Stir the oil, rosemary, 1 Tbsp of salt, and 1 1/2 tsp of pepper in a small bowl to blend. Place the pork loin in a heavy, flame proof roasting pan. Spread the oil mixture over the pork to coat completely. Roast, turning the pork every 15 minutes to ensure even browning, until the pork reaches an internal temperature of 145 F, about 45 minutes total. Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest for 15 minutes. Meanwhile, place the roasting pan over medium heat and stir in the chicken broth, scraping the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with more salt and pepper to taste. Using a large, sharp knife, cut the pork crosswise into 1/4 inch thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve.
From Giada de Laurentiis' Everyday Italian
2 1/2 cups port
1 1/4 cups chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh rosemary
2 cinnamon sticks
1 Tbsp honey
2 Tbsp unsalted butter, cut into pieces
1/4 tsp salt
1/4 tsp freshly ground black pepper
pork:
2 Tbsp olive oil
2 Tbsp chopped fresh rosemary
1 Tbsp salt
1 1/2 tsp freshly ground black pepper
1 4-4 1/2 lb boneless pork loin
1 cup chicken broth
For the sauce: in a medium size, heavy saucepan, combine the port, chicken broth, figs, rosemary, cinnamon, and honey. Boil over medium high heat until reduced by half, about 30 minutes. Discard the rosemary sprigs and cinnamon sticks. Transfer the port mixture to a blender and puree until smooth. Blend in the butter, salt, and pepper.
For the pork: preheat the oven to 425 F. Stir the oil, rosemary, 1 Tbsp of salt, and 1 1/2 tsp of pepper in a small bowl to blend. Place the pork loin in a heavy, flame proof roasting pan. Spread the oil mixture over the pork to coat completely. Roast, turning the pork every 15 minutes to ensure even browning, until the pork reaches an internal temperature of 145 F, about 45 minutes total. Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest for 15 minutes. Meanwhile, place the roasting pan over medium heat and stir in the chicken broth, scraping the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with more salt and pepper to taste. Using a large, sharp knife, cut the pork crosswise into 1/4 inch thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve.
From Giada de Laurentiis' Everyday Italian
Sunday, November 15, 2009
fried rice
Ingredients:
2 large eggs
2 tsp plus 1 Tbsp vegetable oil
Chinese Barbecued Pork
3 cups cooked brown rice, cooled
1 cup frozen peas, thawed
1/3 cup minced scallions
1/2 a white onion, thinly sliced into half moons
1 Tbsp soy sauce
freshly ground black pepper
Instructions:
Lightly beat the eggs. Heat a wok over medium high heat until hot but not smoking. Add 2 tsp of oil and beaten eggs, and cook 1-2 minutes, tilting the pan so that the egg covers the surface as thinly as possible to make a pancake. When the bottom is just beginning to brown and the pancake is just set, transfer to a cutting board. Allow the pancake to cool slightly, then cut into 1/4 inch wide, 2 inch long strips. Cut barbecued pork into 1/4 inch dice to make about 1 1/4 cups.
Add the remaining 1 Tbsp of oil and rice to wok, and stir fry for 2-3 minutes, breaking up the rice to separate the grains, until it is lightly coated with oil. Add the diced pork, peas, scallions, and egg strips, and continue stir frying 34 minutes, or until the rice is beginning to brown slightly. Add the soy sauce and pepper, stir fry 1 more minute or until well combined.
2 large eggs
2 tsp plus 1 Tbsp vegetable oil
Chinese Barbecued Pork
3 cups cooked brown rice, cooled
1 cup frozen peas, thawed
1/3 cup minced scallions
1/2 a white onion, thinly sliced into half moons
1 Tbsp soy sauce
freshly ground black pepper
Instructions:
Lightly beat the eggs. Heat a wok over medium high heat until hot but not smoking. Add 2 tsp of oil and beaten eggs, and cook 1-2 minutes, tilting the pan so that the egg covers the surface as thinly as possible to make a pancake. When the bottom is just beginning to brown and the pancake is just set, transfer to a cutting board. Allow the pancake to cool slightly, then cut into 1/4 inch wide, 2 inch long strips. Cut barbecued pork into 1/4 inch dice to make about 1 1/4 cups.
Add the remaining 1 Tbsp of oil and rice to wok, and stir fry for 2-3 minutes, breaking up the rice to separate the grains, until it is lightly coated with oil. Add the diced pork, peas, scallions, and egg strips, and continue stir frying 34 minutes, or until the rice is beginning to brown slightly. Add the soy sauce and pepper, stir fry 1 more minute or until well combined.
chinese barbecued pork
Ingredients
4 pound boneless pork butt, cut into 8 strips and excess fat removed
1/2 cup sugar
1/2 cup soy sauce
6 Tbsp hoisin sauce
1/4 cup dry sherry
1/4 tsp ground white pepper
1 tsp Chinese five-spice powder
1 Tbsp toasted sesame oil
2 Tbsp grated fresh ginger (from 4- to 6-inch piece)
2 medium cloves garlic , minced or pressed through a garlic press (about 2 tsp)
1/4 cup ketchup
1/3 cup honey
Instructions
1-Using fork, prick pork 10 to 12 times on each side. Place pork in large plastic zipper-lock bag. Combine sugar, soy, hoisin, sherry, pepper, five-spice powder, sesame oil, ginger, and garlic in medium bowl. Measure out 1/2 cup marinade and set aside. Pour remaining marinade into bag with pork. Press out as much air as possible; seal bag. Refrigerate for at least 30 minutes or up to 4 hours.
2-While meat marinates, combine ketchup and honey with reserved marinade in small saucepan. Cook glaze over medium heat until syrupy and reduced to 1 cup, 4 to 6 minutes.
3-Adjust oven rack to middle position and heat oven to 300 degrees. Line rimmed baking sheet with aluminum foil and set wire rack on sheet.
4-Remove pork from marinade, letting any excess drip off, and place on wire rack. Pour 1/4 cup water into bottom of pan. Cover pan with heavy-duty aluminum foil, crimping edges tightly to seal. Cook pork for 20 minutes. Remove foil and continue to cook until edges of pork begin to brown, 40 to 45 minutes.
5-Turn on broiler. Broil pork until evenly caramelized, 7 to 9 minutes. Remove pan from oven and brush pork with half of glaze; broil until deep mahogany color, 3 to 5 minutes. Using tongs, flip meat and broil until other side caramelizes, 7 to 9 minutes. Brush meat with remaining glaze and continue to broil until second side is deep mahogany, 3 to 5 minutes. Cool for at least 10 minutes, then cut into thin strips and serve.
4 pound boneless pork butt, cut into 8 strips and excess fat removed
1/2 cup sugar
1/2 cup soy sauce
6 Tbsp hoisin sauce
1/4 cup dry sherry
1/4 tsp ground white pepper
1 tsp Chinese five-spice powder
1 Tbsp toasted sesame oil
2 Tbsp grated fresh ginger (from 4- to 6-inch piece)
2 medium cloves garlic , minced or pressed through a garlic press (about 2 tsp)
1/4 cup ketchup
1/3 cup honey
Instructions
1-Using fork, prick pork 10 to 12 times on each side. Place pork in large plastic zipper-lock bag. Combine sugar, soy, hoisin, sherry, pepper, five-spice powder, sesame oil, ginger, and garlic in medium bowl. Measure out 1/2 cup marinade and set aside. Pour remaining marinade into bag with pork. Press out as much air as possible; seal bag. Refrigerate for at least 30 minutes or up to 4 hours.
2-While meat marinates, combine ketchup and honey with reserved marinade in small saucepan. Cook glaze over medium heat until syrupy and reduced to 1 cup, 4 to 6 minutes.
3-Adjust oven rack to middle position and heat oven to 300 degrees. Line rimmed baking sheet with aluminum foil and set wire rack on sheet.
4-Remove pork from marinade, letting any excess drip off, and place on wire rack. Pour 1/4 cup water into bottom of pan. Cover pan with heavy-duty aluminum foil, crimping edges tightly to seal. Cook pork for 20 minutes. Remove foil and continue to cook until edges of pork begin to brown, 40 to 45 minutes.
5-Turn on broiler. Broil pork until evenly caramelized, 7 to 9 minutes. Remove pan from oven and brush pork with half of glaze; broil until deep mahogany color, 3 to 5 minutes. Using tongs, flip meat and broil until other side caramelizes, 7 to 9 minutes. Brush meat with remaining glaze and continue to broil until second side is deep mahogany, 3 to 5 minutes. Cool for at least 10 minutes, then cut into thin strips and serve.
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