Cuisine: Pork
Scalloped Potatoes & Ham
This is what I made for dinner last night. Talk about comfort food! I remember growing up we used to eat a lot of scalloped potatoes. Brings back memories of my childhood. I'll be making it again.
By - Prep: 20 mins
- Cook: 1 hrs 10 mins
- Yields: 12 Servings
Slow Cooker Glazed Pork Ribs with White Beans
This warming eastern European short rib stew is best served in deep bowls over buttery noodles.
- Prep: 15 mins
- Cook: 6 hrs
- Yields: 6 Servings
Spicy Dr. Pepper Shredded Pork
The Pioneer Woman makes this Spicy Dr. Pepper Shredded Pork, which looked really good. It reminded me of Coca Cola basted ham (I guess that's for another blog). I made it in a crockpot. Also, I put in about half of the chipotle chiles and it was very spicy, which I love. You can serve it with tortillas or rolls.
- Prep: 15 mins
- Cook: 6 hrs
- Yields: 18 Servings
Rustic White Bean Soup With Spinach & a Ham Hock
I made 5 hams over the holidays for various parties that I catered. Cleverly, I froze all the ham hocks. I pulled one out a made this white bean soup, throwing it all the the crockpot. The ham hock I used was particularly meaty, so I did not add additional ham. Also, I served it with grated Parmesan cheese and crusty bread.
- Cook: 1 hrs 30 mins
- Yields: 8 - 10 Servings
Fig Salad with Crème Fraîche, Mint, and Prosciutto
Our fig tree is exploding. So I made this Fig Salad with Crème Fraîche, Mint, and Prosciutto. Having a fig tree is a mixed blessing. They are a huge mess and we basically have 1,000 figs that need eating. Here is one way to get the job done. Oh, did I mention we also have overgrown mint and a lemon tree?
- Prep: 10 mins
- Yields: 6 Servings
Pork Chile Verde
The tomatillo is a plant of the nightshade family, related to the Cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country's cuisine. The fruit is surrounded by an inedible, paper-like husk.
- Prep: 30 mins
- Cook: 3 hrs
- Yields: 4 - 6 Servings
Pork Tonkatsu
Pork Tonkatsu is a Japanese dish of deep fried pork cutlet, which typically placed on a bed of shredded cabbage. It is served with Tonkatsu sauce which a type of thick Japanese Worcestershire sauce that uses pureed fruit as a main ingredient.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 4 Servings
Asiago Panko Crusted Pork Chops
These Asiago Panko Crusted Pork Chops are delicious! The combination of the asiago cheese and panko bread crumbs make the perfect crust. I served them with carrots glazed with orange juice and potato hash. If you like pork chops, you've got to try these.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 4 Servings
Baby Back Ribs
Baby Back Ribs - I asked my good friend Dave (who is a rib connoisseur) to test this rib recipe for me. I was watching Restaurant Impossible with Robert Irvine and he made these ribs. It was really the method he used that I was interested in. I have made ribs many different ways, but he swears by this method. You can use your own rub recipe and your favorite BBQ sauce, but I have Robert Irvine's recipe below. Dave used Famous Dave's Devil's Spit BBQ Sauce. He said they were excellent. We have adapted this recipe by adjusting the timing and temperature.
- Prep: 15 mins
- Cook: 3 hrs
Tuscan Style Slow Roasted Pork
The Flavors of Tuscany....
This Tuscan Style Slow Roasted Pork is, without a doubt, the best pork roast recipe ever. You can buy sandwiches on the streets off carts in Italy with this pork, which I've had in Viterbo, north of Rome. It takes about 5 minutes to prepare and six hours to cook. I usually just throw it in a crockpot and forget about it. The key is using a fatty cut of pork, like shoulder or butt.
- Prep: 5 mins
- Cook: 6 hrs
