Crispy Pork Medallions

When I cut into the meat, it wasn't done, so I cooked it another 8 minutes.  I am going to write the recipe like it says, but I would cook it for 16-20 minutes depending on how done you like your pork. Next time I will probably cook it closer to 20 minutes. I really liked the crispyness of the pork cooked this way.  Recipe from November 2011 - Cooking Light




Ingredients:
2 tablespoons Dijon mustard
1 (1pound) pork tenderloin, trimmed and cut into 8 medallions.
As you can see by the picture, I didn't do this. Maybe it would have been done in 8 minutes if I had done this. 
1/2 cup panko breadcrumbs
1 tablespoon chopped fresh thyme
1 tablespoon minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 tablespoons extra-virgin olive oil.
1. Preheat oven to 450 degrees F.
2. Rub mustard evenly over pork medallions. Combine panko, thyme, parsley, salt, and pepper in a large bowl. Dredge pork in panko mixture. Heat a large ovenproof skillet over medium-high heat. Add oilto pan; swirl to coat. Add pork; saute 2 minutes or until golden brown. Turn pork. Place skillet in oven; bake at 450 degrees for 8 minutes or until pork reaches 145 degrees. Let stand 3 minutes.

Beef and Ground Pork Sliders

Jud and I really liked these pork sliders, but Bodie didn't really like them. He choose a pbj instead.  He did try them. It made enough for a couple more times for Jud and me.



Printable Version:
https://sites.google.com/site/whatscookingattheedwards/beef-and-ground-pork-sliders
Ingredients:
2 ounces butter
1 cup onions, thinly sliced
1 teaspoon white pepper
2 teaspoons kosher salt, divided
12 oz (80/20) ground beef
12 ounces ground pork

1 teaspoon black pepper
1/4 cup equal parts mayonnaise and mustard
1 teaspoon lemon juice
1 cup thinly shredded romaine hearts
12 slices cheese of choice (Gruyere, baby Swiss, or Gloucester)
12 petit buns, toasted
Directions:
In a saute' pan over high heat, add the butter, onions, white pepper and 1 teaspoon salt, and cook over high heat until the butter has melted. Reduce the heat to medium and finish cooking the onions until slightly browned on the edges, 708 minutes.

Mix the beef, pork, remaining 1 teaspoon salt, and black pepper in a bowl. Do not over mix or the burger will be too tightly bound. Portion the meat into 12 (2 oz) balls, then flatten the balls into patties about 2 1/2 inches round.
Preheat a grill and grill the burgers for 4-5 minutes on each side, or until the internal temperature reaches 160 degrees F.
Combine the mayonnaise/mustard mixture with the lemon juice and shredded romaine. Top the bottom bun with the dressed lettuce, a burger, some carmelized onions, and cheese of choice. Add the top bun.

Gouda-Stuffed Pork Chops

I really enjoy stuffed pork chops, but sometimes they turn out dry.  The brine really helps to keep it moist. Not sure I would use the onions and apple again. I would probably do some kind of cherry compost.





For the Brine:
4 cups of water
2 tablespoons cider vinegar
1/4 cup salt
3 tablespoons brown sugar
1 tablespoon whole peppercorns
For the Pork Chops:
4 thick-cut bone-in pork chops (1 1/2" thick)
1/4 cup olive oil
2 cloves garlic, minced
1/2 cup dry bread crumbs
1/4 cup fresh flat-leaf parsley, minced
8 fresh sage leaves, minced
1 cup grated aged Gouda cheese
salt and fresh ground black pepper
1 large apple, peeled and sliced
1 medium onion, peeled and thinly sliced
1/2 cup dry white wine
1. For the brine, bring the water and vinegar to a boil in a small saucepan, and add the salt, brown sugar, and peppercorns. Stir until the salt and sugar are dissolved. Put the pork chops in a large baking dish and pour the brining liquid over them. Cover and refrigerate for 24 hours.
2. Preheat the oven to 350 degrees F. Remove the pork chops from the brine and rince thorouyghly, then pat very dry with a paper towel. Set them aside to air-dry a little longer, while you make the stuffing.
3. Coat a large cast-iron skillet with olive oil and set it over medium-high heat. Heat the olive oil, then add the garlic. Turn the heat to low, and cook the garlic for 5 minutes. Add the bread crumbs and cook, stirring constantly, for another 3-4 minutes, or until the bread crumbs brown.
4. Put the garlic and bread crumbs in a medium size bowl and mix with the parsley, sage, Gouda cheese, and a sprinkling of salt and pepper.
5. Take each pork chop and slice it almost in 1/2 lengthwise, so that it has an open pocket in the center. Stuff the Gouda mixture into each pocket. (At this point the pork chops can be covered and refrigerated for up to 24 hours.)
6. Heat the skillet again over medium-high heat and coat it with olive oil. Carefully add the stuffed pork chops. Brown on each side for 2 minutes, or until the pork chops are golden brown. Remove the chops and spread the apple and onion slices in the skillet. Place the pork chops on top and pour in the white wine. Cover the skillet with aluminum foil.
7. Bake for 30 minutes, or until the internal temperature of the stuffing registers 160 degrees F. on an instant-read thermometer and the Gouda is melted. Serve immediately.

Sausage and Peach Stuffed Pork Chops

Saw Paula Deen cooked this on her Food Network show and I knew that we would love it.  Since I only made two butterfly pork chops, each side stuffed, I cut the stuffing  recipe in 1/2. Next time I would probably not cut the stuffing in 1/2 because it was really good, and we didn't have enough to have some in every bite.  Next time I will stuff it, but then have extra to serve on the side.


Printable Version:
https://sites.google.com/site/whatscookingsherry/sausage-and-peach-stuffed-pork-chops
Ingredients:
6 tablespoons olive oil, divided
Large pinch crushed red pepper flakes
1/2 pound hot or sweet sausage, casings removed, crumbled
1 1/2 tablespoons chopped fresh sage
2 peaches, peeled and diced
1 cup (1/4 pound) grated Monterey Jack cheese
1/4 teaspoon pepper, plus more for seasoning
6 (12-oz.) 1-inch thick center-cut boneless pork chops
salt
Directions:
Preheat the oven to 400 degrees F.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the red pepper flakes and cook for 30 seconds. Add the sausage and brown, breaking the meat up with a fork, for about 3 minutes. Stir in the sage and cook for 1 minute more. Pour off the fat and transfer the sausage to a bowl. Stir in the peaches, cheese, and pepper.

With a sharp knife, cut a pocket in the side of each chop, slicing horizontally, almost through to the other side. Season with salt and additional pepper, and then stuff the chops generously with the filling.

In a large ovenproof skillet, working in 2 batches if necessary, heat the remaining 4 tablespoons oil until very hot. Sear the chops on one side until browned 3-4 minutes. Turn the chops and transfer the skillet to the oven to finish cooking, 20-25 minutes more. Serve immediately, spooning over any stuffing that might fall out.

Perfect Pork Pot Roast

I am still on the Paleo diet.  I have lost 2 pounds in two days. If you don't want to spend the money on coconut oil or coconut flour, just use whatever vegetable or canola oil that you use to brown the roast and use all-purpose flour to coat the meat if you are not on the Paleo diet plan.  Comes from Sarah Fragoso's Everyday Paleo


Printable Version:
https://sites.google.com/site/whatscookingsherry/pork-pot-roast

Ingredients:
2 T. coconut oil                                                            sea salt and crushed black pepper to taste
4-5 pound pork loin roast                                             1/4 cup coconut flour
6 carrots                                                                        5 celery stalks
2 leeks                                                                           1 yellow onion
2 cups red wine                                                             1 cup chicken broth
1 can (14oz.) diced tomatoes                                        6 fresh thyme branches
6 garlic cloves                                                               4 Tablespoons butter
Method:
1. In a large soup pan or Dutch oven add the coconut oil and heat over medium heat.
2. Sprinkle a bit of the sea salt and black pepper all over the roast.
3. Roll the seasoned roast in the coconut flour.
4. Sear the roast in the soup pot for 4 minutes on each side (make sure you get the top and bottom of the roast seared as well).
5. While the roast is searing, chop the veggies into large pieces. When cutting the leeks, make sure to cut them in half lengthwise and rince well because they are often full of sand and dirt between the layers. I cut the leeks in round and put them in a pan of water.  As I separate the rings, I give the leeks a swish and all the sand/dirt goes to the bottom of the pan.
6. Remove the roast from the pan, add all the veggies, and cook in the drippings from the roast until the onions and leeks become tender.
7. Add the wine, chicken stock, canned tomatoes, thyme branches (tie them together with some cooking twine so they are easier to remove later). (I just placed them on top of the veggies in the crock pot at the end), and a bit more pepper.
8. With the flat part of your knife blade, crush the whole garlic cloves and toss those in as well. Stir well and bring to a boil.
9. In the meantime, place your roast in a slow cooker. Pour the vegetable mixture over the roast, cook on high for 4 hours, and then on low for 1 hour.
10. After the roast is done, remove the roast from the vegetable mixture.
11. Remove the thyme branches from the vegetable mixture and pour 1/2 of the veggie mixture into a food processor or blender, add the butter, and blend until smooth.
12. Place the sliced meat on a large serving platter, top with the remaining cooked veggies, and pour the blended sauce over all of it.  Enjoy!  We certainly did.

Chipotle Pork Tacos and Grilled Pineapple Salsa

These were really good, but the salsa was amazing. We are probably going to make this to go with fish tacos as well.  The tacos were a little hot and it called for 2 teaspoons chopped chipotle chile in adobo sauce.  I used one really small pepper. I don't think it was two teaspoons, so go light on the chipotle.  Jud had grilled the pork tenderloin last night a cooked it a little shy of done. I just cut it in strips and added the other ingredients. I will report how the recipe reads.  Cooking Light April 2011

Printable Recipe:
https://sites.google.com/site/whatscookingsherry/chipotle-pork-tacos-with-grilled-pineapple-salsa
Ingredients:
1 (1-pound) pork tenderloin, trimmed
1 1/2 teaspoons finely grated lime rind
1 tablespoon fresh lime juice
2 teaspoons minced fresh oregano
1 teaspoon brown sugar
2 teaspoons chopped chipotle chile in adobo sauce
2 teaspoons bottled minced garlic (I minced my own)
1/4 teaspoon salt
Cooking spray
1 cup thinly sliced shallots
2 teaspoons olive oil
8 (6") corn tortillas
1/4 cup reduced-fat sour cream
chopped cilantro (optional)
1. Place pork tenderloin between 2 sheets of heavy-duty plastic wrap; pound to 1/4 inch thickness using a meat mallet or small heavy skillet. Remove plastic wrap. Cut pork into thin strips. Combine pork, lime rind, and next 6 ingredients (through salt).
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shallots to pan; saute' for 4 minutes or until tender. Place shallots in a large bowl. Add oil to skillet. Add pork; saute' for 3 minutes or until no longer pink. Add pork to shallots.
3. Warm tortillas according to the package directions. Spoon 1/3 cup pork mixture onto each tortilla, and top each tortilla with 1 1/2 teaspoons sour cream and cilantro. Fold in 1/2.
Grilled Pineapple Salsa:
4 (1/2 inch thick) slices fresh pineapple
1/4 cup fresh cilantro leaves
3 tablespoons thinly sliced red onion
3 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/2 jalapeno, thinly sliced I used a hatch pepper that I had broiled in the oven, put in a plastic bag for a few minutes, then peeled the skin from the pepper and sliced thin.  But then again it is hatch pepper time in San Antonio, Texas.

1. To prepare salsa, place pineapple on a grill rack coated with cooking spray; grill for 5 minutes on each side. Coarsely shop pineapple, and place in a medium bowl. Add cilanto and next 4 intredients (through jalapeno); toss to combine.

I put my pineapple salsa on the taco instead of sour cream. Jud ate his on the side like a salad.

Swiss Cheese Enchiladas & Spanish Rice

I was looking through my Woodland cookbook for recipes for this week and found this recipe for Swiss Cheese Enchiladas. This was a recipe that Kay Nolan added to the cookbook.  The only change I made was to add some cheddar cheese along with the Swiss cheese on top.  I didn't have enough swiss cheese to make it as cheesy as I wanted, so I added the cheddar also.
I'll give the the recipe for the Spanish rice to follow.


Printable Recipe:
https://sites.google.com/site/whatscookingsherry/swiss-cheese-enchiladas

Ingredients:
12 tomatillas (green tomatoes)  In a saucepan, place tomatoes and enough chicken stock to cover
5 cups chicken stock                 them. Add garlic, onion, and cilantro. Simmer until tomatoes are
2 medium garlic cloves             soft; puree in blender. Add salt and pepper to taste. Soften tortillas
1 small onion                            in a little hot oil. Spoon about a tablespoon of cheese in each
1/2 cup cilantro, chopped         tortilla and roll, reserving some cheese for the top. Place tortillas
salt and pepper, to taste            in a baking dish and cover with tomatilla sauce. Sprinkle with
8 oz. Swiss Cheese, grated       remaining Swiss cheese. Bake 325 degrees F until enchiladas are
oil                                             thoroughly heated and cheese is bubbly, about 20 minutes.
8 corn tortillas

Spanish Rice
If you don't have left-over long-grain rice, cook 1 cup of rice to 2 cups of water along with some salt.
After the water and salt are boiling, add the rice.  Put a lid on the rice and let cook until all the water has cooked-out. About 15-20 minutes.
In a separate skillet, add one piece of bacon chopped. Let it render its fat and then add 1/2 small onion and 1/2 bell pepper. Let it cook until the onions are translucent. Then add 1/2 - 1 can of diced tomatoes. This depends on how tomatoey (is that a word) you like it.  Salt and Pepper to taste.

Coca Cola Pork Chops

We love the coca Cola Roast, so I thought this would probably be good too.  It is fun to try new recipes. I can usually look at a recipe and tell if I am going to like it.  Anything with barbecue sauce is going to be good with Jud.  He loves anything barbecued.
I cut the recipe in 1/2.  The recipe came from Fine Fighter Fare Cookbook and the recipe is by Brandy Forrest.




Ingredients:
8 pork chops
1 cup BBQ sauce
1 cup coca-cola
1/4 cup brown sugar
salt and pepper to taste
Preheat oven to 350 degrees. Place chops in pan, sprinkle with salt and pepper. Mix BBQ sauce and cola in medium bowl, pour over chops. Sprinkle with brown sugar. Bake uncovered for 1 hour.

Risotto with Italian Sausage Sauce

This recipe comes from Elizabeth Turner from the Fine Fighter Fare Cookbook.

Ingredients:

3/4 pound Italian Sausage

1 onion, sliced

2 tomatoes, seeded and chopped

1/2 teaspoon dry basil

1/8 teaspoon salt

1 tablespoon tomato paste

1 cup dry white wine

Remove casings from Italian sausages. Crumble meat into a frying pan. Add sliced onion. Cook over medium high heat until sausage is browned. Drain grease. Add tomatoes, basil, salt, tomato paste and white wine. Bring to a boil. Reduce heat and simmer, uncovered, stirring often until sauce is thickened.

Risotto

2 tablespoons butter

2 tablespoons olive oil

1 small onion, finely chopped

1/2 pound mushrooms, sliced

1 clove garlic, minced

1/8 teaspoon white pepper

1 cup Aborio rice

2 3/4 cup chicken broth

1/4 cup dry white wine

1/2 cup whipping cream

1/4 cup parmesan cheese

Melt butter with olive oil in a heavy saucepan over medium heat. Add chopped onion and mushrooms, cook, stirring often, until mushrooms are soft and liquid has evaporated. Stir in garlic, white pepper, and rice.  Cook, stirring until rice looks opaque, about 2 minutes. Stir in broth and wine. Bring mixture to a boil. Adjust heat so that rice boils gently. Cook uncovered, stirring occasionally for about 15 minutes. Add cream to rice mixture. Cook until most of the liquid is absorbed. Stir in Parmesan cheese. Plate the Risotto and top with Italian sausage sauce

Kalyn's Stuffed Green Peppers

True confession time:  I did not use turkey Italian Sausage. I used the full-fat version.  My excuse is that Jud did it.  I told him Italian sausage, and he did what any American would do.  I also discovered that I didn't have brown rice, so I used white rice instead.  Now I feel better.  This time I made it with peppers stuffed whole. Next time I will cut them horizontally and stuff them.  


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/kalyn-s-stuffed-green-peppers

Ingredients:
1 cup long-grain brown rice (She used Uncle Ben's Brown Rice)
4 large green peppers, bottom trimmed, cap end cut off and diced, and seeds removed.
1 large onion, diced
2 teaspoons olive oil for vegetables + 1 teaspoon  for the sausage
2 links turkey Sweet Italian Sausage (or other sausage of your choice. Use diced mushrooms instead for a vegetarian version)
1/2 teaspoon ground fennel
1/2 teaspoon dried Greek or turkish oregano
1/2 cup Parmesan cheese
salt and fresh ground black pepper to taste
1/2 cup grated mozzarella cheese for topping
Directions:
Cook rice according to package directions, (Rice can be cooked ahead and used in the recipe later.)
Preheat oven to 375 degrees F. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of peppers, then remove seeds. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best.)  I prefer to pre-cook my peppers in a pot with a little water over the stove-top.  I also prefer to cut my peppers horizontally so there is more meat than pepper.

Remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small dice. Heat 2 teaspoons olive oil in a large skillet, then saute diced pepper and onion for 3-4 minutes, until they are startging to soften but aren't browned. Remove pepper-onion mixture to a bowl.  Add 1 teaspoon more olive oil, then squeeze sausage out of the casing and cook until it's lightly browned, breaking apart with the back of the spoon.

Put onion-pepper mixture back into the pan with the sausage, add the dried spices, and saute 2-3 minutes to blend the flavors. Add cooked rice and Paremsan cheese. Season the mixture with salt and fresh ground black pepper to taste, and cook just long enough to warm, about 1-2 minutes.

Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell. (A few years ago I stopped pre-cooking the peppers before stuffing, and now I prefers peppers that are stuffed raw.) Bake peppers for 30 minutes, then remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back into the oven and bake about 10-15 minutes more, until cheese is melted and lightly browned. Serve hot.

You can freeze leftover peppers for a month, or two, although the frozen peppers will be a little softer in texture (but still very tasty.) She cuts them in 1/2 top-to-bottom before freezing and freezes two halves in a small baking dish with a snap-on lid.

Pork Ragu

This is a recipe that I got from Carolyn Rawie when Jud retired from pastoring Woodland Baptist Church in San Antonio. He had been there 13 years so people gave us 13 of something. I forgot to buy canned tomatoes, so I used 2 fresh tomatoes that I had. Turned out great. Loved the papparadelle noodles.  I had to really look, but I finally found them in the special pastas. You are right, Chet, I will never use egg noodles again.


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/pork-ragu

Ingredients:
3-4 pound boneless pork shoulder roast, quartered - H.E.B. didn't have pork shoulder that day so the meat guy talked me in to pork butt. I think it is more expensive, but it was really good.
1 cup all-purpose flour for dusting
3 tablespoons olive oil
3/4 cup diced pancetta
1 yellow onion, diced
3 carrots, peeled and cut into 3/4 " dice
1 fennel bulb, cut into slices
1 tablespoon minced garlic
1 3/4 pound cremini mushrooms, quartered
1 can 28 oz. diced tomatoes, drained
3 tablespoons tomato past
3 tablespoons kitchen bouquet
1 cup red win and 1 cup chicken broth
3/4 pound papparadelle, cooked al-dente-I just cooked enough for one sitting for Jud and me. I will cook more when we have it for left-overs.

Jud is buying hogie rolls today and plan to have the pork ragu over hogie rolls for lunch or dinner one day this week.
Directions:
Season pork with salt and pepper. Dredge in flour; shake off excess. Actually, I didn't dredge my pork in flour. Though I would save a few calories.  Heat olive oil in a large pot and brown the meat on each side.  Transfer to crock pot. Brown the pancetta 3-5 minutes. Add onion, carrots, and fennel; cook 5-6 minutes. Add garlic, cook 1 minute. Transfer to crock pot.

Cook mushrooms 15 minutes over medium heat. Add tomatoes, kitchen bouquet, tomato paste, wine and broth to skittle. Bring to a simmer. Put everything except pasta into the slow cooker and cook on high for 5 hours.  I put it on in the morning before we took the grandchildren to the stock show so I cooked it on low for 9 hours.

Carolyn says to cook the pasta to al-dente and then fold it in to the pasta.
I cooked the pasta to al-dente and then put some on my plate and topped it with the pork ragu. Didn't want to risk the pasta being over cooked when I warned it the second time.