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Pork

Apres Ski Lasagna

Friday, September 19th, 2008 by Jenny Ross

Coming in from the slopes rosy-cheeked and hungry,  wouldn’t it be nice if you thought ahead and had this hearty dinner ready for warm-up in the oven?  Fennel seed adds a bright sassy note to this age-old favorite.

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Braised Pork Loin with Apricot White Wine Sauce

Friday, May 29th, 2009 by Jean Gleason

Elegant and deceptively easy. The savory spice rub perfectly complements the muted sweetness of the wine/apricot sauce. Tastes even better the next day, so make a generous amount.

Braised Pork Loin with Apricot White Wine Sauce
 
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Serves: 4

Ingredients
  • 1 lb pork loin
  • 3½ teaspoons Smith & Truslow organic Coriander·Cumin Rub
  • olive oil
  • 1 celery stalk, medium diced
  • 1 carrot, medium diced
  • ½ onion, medium diced
  • 3 cloves garlic, smashed
  • 10 dried apricots, cut into quarters
  • 1½ – 2 cups white wine
  • juice of one lemon
  • ¼ cup cream

Directions
  1. In a small pan, simmer apricots with white wine for 10 minutes. (This step both flavors the wine and plumps the apricots.) Remove apricots with slotted spoon or strainer and set aside until the end.
  2. Trim excess fat from the pork loin.
  3. Massage Coriander·Cumin Rub into pork.
  4. Heat olive oil in medium hot saute pan.
  5. Sear pork loin on all sides, turning every 2 minutes. (Meat it ready to turn when it stops sticking to the pan.)
  6. Place pork loin in a small roasting pan and cover with an aluminum foil tent.
  7. Add celery, carrot, and onion to the saute pan and saute until onion is opaque.
  8. Add wine to sauté pan, scraping pan residue from the bottom of the pan. Transfer the wine and vegetables along with the garlic to the roasting pan with the pork loin.
  9. Add enough water (or stock) to cover ½ of the pork loin.
  10. Place roasting pan in oven and cook until a meat thermometer registers 130° F.
  11. Remove pork from oven and strain pan juices into a sauce pan and reduce on high heat until ½ the volume.
  12. Add reserved apricots to sauce pan. Season to taste with lemon juice, cream, salt and pepper.
  13. Drizzle the sauce over sliced pork loin and serve.

 

Country Style Pork Spare Ribs

Friday, May 29th, 2009 by Jean Gleason

When I lived in Chicago, I became addicted to ribs. I never realized how good they were until I tried the ribs at Twin Anchors, a bar on Sedgwick just north of North Ave. The meat is so tender, it just falls off the bone. Now, whenever I return, I always plan enought time for a nostalgic trip to my old favorite haunt.  Although this recipe is nothing like the ribs from Twin Anchors, it’s mighty tasty and satisfies my hankering for ribs between infrequent trips to Chicago.

Country Style Pork Spare Ribs
 
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Author:
Recipe type: Main
Serves: 4-6

Ingredients
  • 2-3 lbs pork spare ribs
  • 1 cup catsup
  • 4 Tablespoons balsamic vinegar
  • 2 Tablespoons Smith & Truslow Organic Coriander·Cumin Rub

Directions
  1. Directions
  2. Preheat oven to 300°F
  3. Mix catsup vinegar and spices together
  4. Spread sauce on spare ribs
  5. Bake in oven for 2 hours

Good Morning Vietnam Sandwich

Sunday, October 5th, 2008 by Lynn Hollenbeck

“Happy Donut.” The name doesn’t exactly market that fact that they also sell the most delicious sandwiches known to man. Toasty warm on the outside and thickly layered with crunchy marinated carrots, bright green cilantro and cold refreshing cucumber – all necessary to cool down the fiery chili-encrusted pork at the core – these Vietnamese sandwiches are dangerously addicting. If you don’t have immediate access to a Happy Donut or its equivalent, here’s an (I’m sure non-authentic, but satisfies the craving) equivalent. I started the preparation for lunch the night before, but we were so excited about it that we had them for breakfast, with Vietnamese style ice-coffee. Thus the name.

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Lentil Soup

Thursday, September 4th, 2008 by Jean Gleason

Ingredients

  • 3 tablespoons olive oil
  • 1/2 lb ham, bacon, or sausage
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 cup red lentils
  • 1/2 cup dry white wine
  • 3 cups chicken broth
  • 2 medium tomatoes, chopped
  • 2 teaspoons organic granulated garlic
  • 1/2 teaspoon dried organic thyme
  • 1/2 teaspoon dried organic parsley

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Pomegranate Blood Orange Glazed Pork Tenderloin

Thursday, January 29th, 2009 by Lynn Hollenbeck

Some historians speculate that the pomegranate, rather than the apple, was the source of all that drama in the Garden of Eden. In this heart-healthy recipe, the tension between the assertive spices and the sweet fruity glaze creates a drama all its own. Good for the heart, speaking both anatomically and metaphysically!

Pomegranate Blood Orange Glazed Pork Tenderloin
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 2-4

Ingredients
  • 1 pork tenderloin
  • 3½ teaspoons Smith & Truslow Organic Coriander·Cumin Rub
  • 2 organic cinnamon sticks
  • 1 Tablespoon olive oil
  • ¾ cup pure pomegranate juice
  • 1 blood orange (or any juicy orange)
  • 1 Tablespoon balsamic vinegar
  • ½ teaspoon cornstarch
  • ½ cup water
  • 1 Tablespoon butter
  • pomegranate seeds for garnish (optional)

Directions
  1. Rinse and dry pork loin. Mix ground spices and seasonings together and rub on meat.
  2. Heat olive oil in pan and sear pork loin on every side until brown and cooked throughout (at least 20-25 minutes).
  3. Remove pork loin and set aside on plate.
  4. Whisk cornstarch with water.
  5. Pour pomegranate juice in pan and bring to medium heat, scraping pork bits and stirring.
  6. Add cornstarch mixture, balsamic vinegar and juice from blood orange and bring to a boil.
  7. Add cinnamon sticks and swirl in the butter.
  8. Reduce heat and reduce until mixture is thickened and syrupy (at least 15 minutes).
  9. Slice pork thinly, plate and drizzle with pomegranate/blood orange sauce.
  10. Sprinkle with a few pomegranate seeds for garnish, if desired.
  11. NOTE 1: My local Mediterranean market carries a product by Zadaf called “pomegranate paste.” It is 100% pomegranate and comes in a tall glass bottle. I find it a less expensive alternative to using regular pomegranate juice, and since it is already thick and syrupy less reduction time is necessary. If you can find it, substitute it for the pomegranate juice, water and corn starch. It is less than $7.00 for a large bottle, can also be used for a pomegranate tequila sunrise, and can be ordered at http://sadaf.com/store/product518.html
  12. NOTE 2: Any pork tenderloin will do, but the last time I made this I used one from my local supermarket by Hormel that had been marinated in lemon and garlic—very moist!!

Scallops Wrapped in Spiced Bacon

Friday, December 12th, 2008 by Jenny Ross

This has become one of my more popular “apps”. It delivers a little kick, (and tastes like it takes more time to prepare than it does).

Scallops Wrapped in Spiced Bacon
 
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Author:
Recipe type: Appetizer
Serves: 12

Ingredients
  • 12 large sea scallops (about 1 lb)
  • 6 Tablespoon dark brown sugar
  • ¾ Tablespoon organic ground cayenne
  • ½ Tablespoon organic curry powder
  • 12 bacon slices (about ¾ lb)
  • 24 wooden toothpicks

Directions
  1. Preheat broiler. If necessary, remove ligament from scallop. Cut scallops in half.
  2. Brown bacon in a heavy skillet over medium heat (until edges brown, but it is still flexible). Place bacon on paper towels; pat and leave to cool.
  3. Stir together brown sugar, cayenne and curry in a medium bowl.
  4. Cut bacon in half (so two equal, shorter lengths). Coat evenly on both sides with sugar mixture, pressing to help it adhere. Place a scallop half on each slice of coated bacon; wrap scallop with bacon strip and secure with a toothpick.
  5. Lightly oil the top of a broiler pan, and place wrapped scallops on pan. Broil about 5 inches from heat until bacon is browned, and scallops are opaque (about 5-6 minutes); turn and broil another 5-6 minutes. Remove and serve.

Seafood and Sausage Gumbo

Friday, September 5th, 2008 by Jean Gleason

Seafood-sausage-gumboThis recipe is from The Soup Bible, by Debra Mayhew, which is one of the best soup cookbooks I’ve found. There are three recipes in this cookbook which are outstanding. The other two are Thai Chicken and Noodle Soup and Chicken Soup with Vermicelli.

My nephew Craig and I used to make this gumbo – there is a lot of chopping and stirring, so its definitely a two cook recipe. It takes a while for the roux, so open a good bottle of wine before you start. It makes a lot — 10-12 servings. Since it tastes even better the next day, I aways make the full recipe. Leftovers freeze well.

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Spice Encrusted Pork in Orange Chipotle Sauce

Thursday, May 14th, 2009 by Lynn Hollenbeck

Driving through the sleepy little town of Petaluma, California, known for its eggs and dairy,  you might see no reason to pull into an undistinguished strip mall. Way in the back left corner of the  parking lot, near Leo’s Vacuum Cleaners and a deserted nail salon, sits a diamond in the rough called Dempsy’s Brewery. First surprise—the charming atmosphere. If it’s warm, sit outside overlooking the Petaluma River. In inclement weather, my first choice is the comfortable worn wooden booth directly across from the kitchen window, permitting a preview of outgoing dishes punctuated with lively shouts of “mas papas fritas, por favor!” and “con tomate!” Second, the beer rocks, with a selection of ales including their classic Red Rooster, Irish Ale and Ugly Dog Stout plus a variety of intriguing seasonal offerings. Stop by the bar and refill your jug for later that evening. We did. What more can you expect from a brewery—perhaps a pile of Buffalo wings or potato skins? That’s where the tertiary layer of this unassuming treasure comes in; the food transcends brew pub fare and rises to the level of some of the best restaurants in the San Francisco Bay Area. Seasonal produce from the owner’s own farm star in imaginative combinations from all ethnicities. The menu changes daily, and might include a Mexican posole, a Greek hummus plate, or a mixed plate of little gems like fresh caperberries, home made flat bread and beet salad. Determined to recreate a orange/chipolte pork sandwich served with cole slaw on soft potato bread I interrogated various waiters and cooking staff, extracting one or two ingredients from each. We improvised the rest, and although it’s not an exact recreation, came up with this equally flavorful rendition.

Spice Encrusted Pork in Orange Chipotle Sauce
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 8

Ingredients
  • pork roast, about 3 lb.
  • mesquite chips
  • SPICE BLEND FOR PORK
  • 2 teaspoons organic granulated onion
  • 1 teaspoon organic ground cumin
  • 1 teaspoon organic ground coriander
  • 1 teaspoon organic orange peel
  • 1 teaspoon Kosher salt
  • 1 teaspoon organic ground black pepper
  • ½ teaspoon organic ground cayenne
  • FOR SAUCE
  • ½ gallon orange juice
  • ½ can or bottle Guiness Stout or other dark beer
  • ⅓ cup soy sauce
  • canned chipotles, from 1-3 depending on your heat tolerance or addiction, pureed
  • 1 cup brown sugar

Directions
  1. Wash and pat dry pork roast.
  2. Massage spice mixture into pork.
  3. Grill pork on indirect heat, using mesquite chips. This takes several hours. Use a meat thermometer.
  4. Combine sauce ingredients and bring to boil, then lower heat and simmer until reduced and thickened.
  5. Let pork roast cool. Cut as thinly as possible. It may just come apart in shreds, which is fine.
  6. Place pork in sauce and let the sauce soak in until you are ready to assemble the sandwiches.
  7. Serve on soft white rolls, with enough fortitude to absorb the sauce, and with
  8. Coleslaw with Fennel.

Spiced Pork Tenderloin with Cranberry Glaze

Friday, May 29th, 2009 by Jean Gleason

Last month, two college friends came to Denver for a long weekend. It has been over 20 years since we graduated. Our lives are completely different, our paths rarely cross, and still we had a great time. Though Denver has a great list of restaurants to sample, one night we opted to cook dinner at home.  We made this tenderloin with a side of  kale salad, which nicely complemented the spicy/sweetness of the pork. My friend Nancy liked it so much, she went home and served the exact same menu at her husband’s birthday party the following week. I highly recommend that next time you have friends over—make this dish. It’s easy to prepare, so you don’t have to make a fuss, and it goes well with both red and white wine which makes catching up all the more fun.

Spiced Pork Tenderloin with Cranberry Glaze
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 2-3

Ingredients
  • 1 lb pork tenderloin
  • 1 Tablespoon Olive Oil
  • 3½ teaspoons Smith & Truslow freshly ground Organic Coriander·Cumin Rub
  • For Glaze:
  • 1½ cups cranberry juice
  • 1 Tablespoon butter
  • 1 Tablespoon balsamic vinegar
  • 1 beaten egg yolk

Directions
  1. Directions
  2. Rub oil and Coriander·Cumin Spice Blend on pork, working it in to get all surfaces covered.
  3. Let sit 30 minutes.
  4. Grill on medium heat for 20-30 minutes—until just pink.
  5. Glaze:
  6. Boil cranberry juice until reduced by half.
  7. Reduce heat and add butter, vinegar and beaten egg yolk.
  8. Stir while cooking until sauce thickens.
  9. Drizzle over sliced pork loin.

 

Split Pea Soup

Thursday, October 9th, 2008 by Jean Gleason

We don’t get many rainy days in Colorado, so I really look forward to them.  Today we were treated to a rare rainy day.  I made split pea soup and took Einstein on a walk along the Platte River while the flavors in the soup melded together.  This soup is filled with flavor and makes enough for four.  It freezes well, so I usually make a double batch, freeze half and save it for when the snow falls as an apres ski treat.

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Tasty Grilled Pork Chops

Tuesday, May 4th, 2010 by Jean Gleason

Simple, easy and sooo tasty!

Tasty Grilled Pork Chops
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 2

Ingredients
  • 2 pork chops
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon white wine vinegar
  • 1 Tablespoon olive oil
  • 2 teaspoons organic Rosemary·Garlic Rub

Directions
  1. Whisk the mustard, vinegar, and oil together.
  2. Rub oil mixture onto surface of the pork chops.
  3. Sprinkle both sides of the chops with rosemary garlic blend.
  4. Grill over medium heat until done.