Kale pork chops

October 27, 2016

WSJ, Dan Kluger,  2016 svgs 4, oven 325°

4 – bone in pork chops

  • Heat 2TB olive oil in cast iron skillet med-hi. When oil is shimmering, add pork chops, sear, golden brown 2 min per side.
  • Put pan in oven, bake 10-15 min (until thermometer in pork chops – 150°). Remove, let rest covered 10 min.

2 bunches stemmed, chopped Kale

  • Boil water in med size lidded pot.
  • Add chopped kale to boiling water. Blanch 2 min (bright green)
  • Drain and toss dry.

1 thinly sliced red onion, 2 cloves garlic, ¾ C chopped toasted walnuts &  1 chopped jalapeño

  • In dry pot, med-hi,  add 2 TB olive oil, garlic and onions. Sauté until onions cartelized ( 6min).
  • Stir in walnuts & jalapeño, cook 3 min.

¾ C chopped basil, ¼ C chopped fresh mint, 1½ C pomegranate seeds

  • Add cooked kale and herbs to onion mixture in pot. Cook 4 min until softened. S&P to taste
  • Remove from heat, add half of pomegranate seeds.

Divide kale/herb mixture onto plates, top with pork chops, sprinkle remaining pomegranate seeds and drizzle some olive oil.

 

 

From Sallye H, Kauai 2014  Bake 2  hours 285º

  • Pre- seasoned pork ribs (they look like they have been rubbed with paprika)
  • 1 tsp liquid hickory smoke flavoring
  • ¾ C brown sugar
  • 1 TB paprika
  • 1 TB garlic powder
  • 1 TB onion flakes
  • 2 tsp bourbon pork rub (from Safeway- McCormick Gourmet “Bourbon Spiced Pork with roasted sweet potatoes and apples)
  • 1 “danger” spoon Aromat (Knorr) seasoning
  • Bacon grease
  • 2 C favorite BBQ sauce (mine is Stubb’s Original)

Preheat oven 285°

Mix sugar and spices to make a rub. Apply rub to all sides of ribs.

Smear all sides of ribs with bacon grease.

Lay ribs on TWO layers of foil, shiny side out and meaty side down.

Top with TWO layers of foil on top of ribs, shiny side out. roll and crimp edges tightly, edges facing up to seal.

Place on baking sheet, bake for 2 to 2½ hours until meat is starting to shrink away from edges of bone.

Remove from oven

Heat broiler, cut ribs into serving portions of 3 or 4 ribs, arrange on broiler pan, fatty side up. Brush on BBQ sauce.

Broil for 2 minutes on top rack until sauce is cooked on and bubbly. DIG IN.

Moorish Kabob Tapas Marinade

September 9, 2012

From our tapas dinners, use Trader Joe’s pork loins (about 1 lb each). Skewer meat. Grill on BBQ or under broiler 3 min per side. Serve with lime wedges.(4-5 servings)

  • 2 garlic cloves chopped fine (or use frozen garlic from Trader Joes)
  • 2 tsp salt

Mix garlic and salt together. Add following ingredients to make marinade:

  • 1 tsp mild curry powder
  • ½ tsp coriander seeds
  • 1 tsp paprika
  • ¼ tsp dried thyme
  • fresh ground black pepper
  • 3 Tbs olive oil
  • 1 Tbs lemon juice

Skewer cubed meat, lay out in pan or shallow dish, cover with marinade, at least a few hours (we did overnite).

  • 1 lb lean pork (loin- cut into small cubes)

Posole

August 4, 2012

This is from Cindy R in Cody.

Posole

  • Soak 4 Cups dry posole over-nite in cold water, drain.
  • Cover with water, cook slowly, until soft about 4 hours. (continue to add water just to keep covered.) Add some chicken broth.
  • Cut sirloin pork roast into bite size pieces. Brown pork in oiled fry pan, then add 5 tsp/minced cloves of garlic. then add to posole.
  • Add spices: 1/8 cup kosher salt & pepper, garlic, 1 tsp Mexican oregano.
  • Continue to cook over low heat until posole is softened and until liquid cooks down (don’t drain). Add chili sauce to posole

Chili pepper sauce – prepare in separate pot.

  • Use dry mild chili pods ( 6 oz). Break off top & remove seeds, rinse peppers.
  • Steam in pot until pliable.
  • Add 3 peeled whole (canned) tomatillos. Puree in Cuisinart or blender (add some liquid if needed).
  • Use sauce pan, add pureed chilies and add chicken broth slow cook until consistency of marinara sauce.
  • Add spices: 1 tsp cumin, Mexican oregano, 1 tsp garlic powder, salt & pepper, 5 sprigs cilantro, finely chopped onion. Continue to cook over low heat. Add more chicken broth if needed.
  • Freeze extra chili sauce not used in posole.

VERSION 2

Chile Colorado Pozole rojo (pork & hominy stew) The Week 2012

Prepare PORK

  • 2.5 – 3 LB pork roast or loin, brown in skillet, then add
  • 3 Cups water.
  • Slow cook 8 hours, Save broth, shred pork when done.

Prepare BROTH (need large 16 quart pot). Use BLENDER to mix ingredients, then add to large pot.

  • 64 ounces (8 cups) chicken broth plus broth left over from the pork
  • 4 tsp dried Mexican oregano
  • 4 TB red wine vinegar
  • 4 cloves garlic
  • 1 onion quartered
  • 4 TB all purpose flour
  • 2 TB sea salt

Prepare RED CHILE SAUCE

  • 8 oz dried California or New Mexico red chiles (remove stems, seeds and rinse well). Cover with water in a pot, bring to a boil, cover and simmer 20 minutes, turning chiles once. Drain & cool, discard water.

Divide cooled chiles & ingredients below in half, use blender until smooth and strain to remove skins.

  • 6 cups water
  • 6 TB flour
  • 4 cloves garlic
  • 1 TB salt

Assemble soup:

  • Shredded pork
  • 6 Cups red chile sauce
  • Four 29 ounce cans hominy drained
  • 7 cups water
  • All of the BROTH prepared above… Partially cover, bring to a boil, lower heat and simmer 45 min. Salt to taste, add more red sauce to taste.

GARNISHES, optional – top each bowl with lime wedges, chopped onion, cilantro, crushed dried red chile, dried Mexican oregano.

Jerk paste

May 12, 2012

From the “Grill Every Day” book. Use food processor, store up to 3 month in refrigerator.

  • 2 to 4 Habanero chilies (dry ok)
  • 1 small yellow onion quartered
  • 3 green onions cut into 1 inch pieces including green tops
  • 4 quarter size slices ginger
  • 3 cloves garlic
  • ½ C packed cilantro

Process until finely minced in food processor. Then add the following spices:

  • ¼ C packed dark brown sugar
  • 2 TB kosher salt
  • 1 TB ground allspice
  • 1 TB dried thyme
  • 1 TB coarsely ground black pepper

Process to combine above ingredients, then add liquids listed below until a paste forms.

  • ¼ C fresh lime juice
  • ¼ C soy sauce
  • 2 TB vegetable oil

Serve with poultry with rice&beans as side dish.

Roasted Pork Spareribs

February 29, 2012

  • 5 LBs spareribs, bones cracked (short) or [4 sides of ribs, cut in half]
  • 1 1/2 TB kosher salt
  • 1/2 tsp white pepper
  • 1/4 tsp ginger (or powdered mustard)
  • 2 C bouillon (or 1 can consumé & 1 can water)
  • 20 prunes, halved

Trim meat, dry, rub with mixed seasonings. Brown in cast iron Dutch oven on both sides.

Add bouillon, heat to simmer. Remove from heat, cover and bake in oven 350° for 1 1/2 hours or until tender. Baste occasionally.

Strain pan juices, remove fat. Serve separately.