July 16, 2014
Sweet & Sour Pork
Florence
Course Main
Cuisine American
- 8 Pork Chops
- 3/4 cup white sugar
- 1/3 cup white vinegar
- 2/3 cup water
- 1/4 cup soy sauce
- 1 tablespoon ketchup
- 2 tablespoons cornstarch
Combined all ingredients, except pork, in small sauce pan.
Bring to boil over medium heat, stirring continuously until mixture has thickened.
Pork over pork chops and refrigerate for 2 hours.
BBQ on grill until no longer pink.
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July 13, 2014
Honey And Herb Grilled Pork Roast
Florence
Course Main
Cuisine American
- 3 pounds pork chops
- 1 cup beef broth
- 1/2 cup honey
- 1 teaspoon ground mustard
- 1/4 cup olive oil
- 1/2 small onion -- chopped finely
- 1 garlic clove -- minced
- 2 teaspoons dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Combine all ingredients, except pork roast
Put pork roast in large plastic bag.
Pour marinade over pork
Marinate at least 4 hours in refrigerator, or overnight
Remove pork roast from marinade, reserving marinade
Bake at 350 F for 30 minutes per pound, basting occasionally
Simmer remaining marinade for at least 5 minutes, serve drizzled over sliced roast
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July 8, 2014
Chinese Fried Rice
Florence
Course Side
Cuisine Chinese
- 6 slices bacon slices -- chopped
- 2 1/2 cups cooked rice -- cold
- 2 tablespoons soy sauce
- 2 eggs -- slightly beaten
- 3/4 cup chopped onions
- 1/2 cup green peppers -- chopped
- 1/2 cup celery -- chopped
In large skillet, cook bacon until brown, but not overly crisp.
Remove bacon, retain 4 tablespoons of bacon fat.
Add soy sauce, onions, peppers and celery and cook until tender.
Add egg cook until egg is done.
Add bacon and rice and stir until complete warmed.
Serve & Enjoy !
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July 1, 2014
Vegetable Fried Rice
Florence
- 1 tablespoon butter
- 1/4 cup chopped carrot
- 1 green onion chopped
- 1/4 cup frozen peas
- 1 cup cold cooked rice
- 4 1/2 teaspoons soy sauce
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground ginger
Melt butter in a large non-stick skillet over medium heat.
Cook and stir pork, carrot, and green onion in melted butter until pork is cooked through, 7 to 10 minutes.
Remove pork mixture to a bowl and return skillet to medium heat.
Scramble egg in the skillet until completely set.
Return the pork mixture to the skillet. Stir rice, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.
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June 24, 2014
Spiced Pork Baked In Corn Husk Blankets
Florence
Course Meat
Cuisine Mexican
- 1 Tbsp chile powder
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp brown sugar
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1.5 to 2 lbs pork tenderloin cut into 6 pieces
- 6 clean dried corn husks soaked for 1 hour in warm water, then patted to remove excess water, but not dry
- butchers twine
Preheat oven to 375° F. Lightly oil a baking sheet. Lay the prepared corn husks out onto a work surface.
In pie pan, mix together the chile powder, cumin, coriander, sugar, salt, and cayenne pepper.
Press each piece of pork tenderloin into the spice mixture and gently set in a corn husk.
Wrap the corn husk around the pork and tie securely with a couple pieces of butchers twine. Place each bundle onto a baking sheet.
Bake for 25 to 30 minutes or until meat thermometer reads 145°F.
Remove from oven and let rest for 5 minutes.
Remove from husks and twine and serve.
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June 16, 2014
Bacon And Egg Fried Rice
Florence
- 4 slices bacon diced
- 4 eggs beaten slightly
- 4 cups COOKED rice
- 3 tsp soy sauce
- 3 green onions chopped
- 1/2 cup frozen peas
Fry bacon in skillet until crisp.
Cut bacon in to pieces and set aside.
In bacon grease medium-low heat, add beaten eggs and cook (lightly scramble); remove and set aside.
Change heat to medium-high, add rice and stir-fry until rice browns slightly, add soy sauce, stir and cook for 1 minute, then add in the onions and frozen peas, cook for 1 minute, then add in the bacon and cooked eggs, stirring and cooking just until everything is hot.
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May 23, 2014
Sweet Chili Glazed Pork Tenderloin Medallions
Florence
Course Pork
Cuisine American
- 1 tsp chili powder
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 1 lb lean pork tenderloin cut into thin circles
- 2 tsp cooking oil
- 1/4 cup natural apple cider
- 1 Tbsp real maple syrup
- 1 tsp apple cider vinegar
Mix chili powder, salt and pepper, and sprinkle over pork.
Add oil to a frying pan and heat over medium-high heat until oil is sizzling.
Add the pork and cook until slightly browned.
Remove Pork.
Add the apple cider, maple syrup, and apple cider vinegar to frying pan and stir to combine and reduce heat to medium-low.
Add Pork back to frying pan and coat with sauce.
Cooking, stirring occasionally, until the sauce thickens into a glaze.
Server immediately.
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May 15, 2014
Omelette with Cheese Sauce
Florence
Course Breakfast
Cuisine American
- 6 Strips of Bacon
- 1 Medium Onion
- 1/2 Sweet Bell Pepper - red for color
- 3 Pieces of Deli Ham - Diced
- 6 Eggs
- 1/4 Milk
- Salt & Pepper to Taste
- Cheese Sauce
Cook bacon and pat grease of it. Wrap in aluminum foil to keep warm.
Saute on medium heat the Onions, Peppers, and a pinch of salt in the bacon grease. When vegetables are almost cooked, put in the ham to warm it. After they have cooked and are tender, remove from pan and pat dry to remove the excess grease.
Whisk 6 eggs together with milk, salt and pepper.
Coat the pan with bacon grease and put eggs in the pan and cook omelette over medium heat. Turn over once when 1/2 way done.
Remove from pan and place onions, ham and pepper mixture in the middle.
Cover with cheese sauce and server with 3 strips of bacon.
Enjoy !
link
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May 7, 2014
This goes very good with the Tuscan Fried Potatoes.
Tuscan Pork Chops
Florence
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main
Cuisine American
- 1/4 Cup Beaufort Tuscan Herb Olive Oil
- Salt & Pepper to Taste
- 6 Center Cut Pork Chops
Place Olive Oil in frying pan.
Heat EVOO over medium heat.
Place pork in pan and salt and pepper to your liking..
Cook Pork chops for 5 to 7 minutes on each side until golden brown.
Check pork chop to make sure that they are completely done and no pink is left.
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May 2, 2014
Pork With Hot Peanut Sauce
Florence
- 3 tablespoons peanut oil
- 1/2 pound pork butt
- 2 cloves garlic -- minced
- 1 tablespoon fresh gingerroot -- minced
- 1/2 cup preserved radish
- 4 squares firm bean curd
- 2 green onions
- **SAUCE**
- 2 tablespoons crunchy peanut butter
- 1 tablespoon dark soy sauce
- 1 tablespoon cider vinegar
- 2 tablespoons sesame oil
- 2 dried hot red chili peppers
- 2 teaspoons sugar
- 1/3 cup stock
- 1/2 teaspoon MSG - this is totally optional for dietary reasons
Soak radish in warm water for 45 minutes.
Drain radish and cut in to 1/2" cubes.
Cut pork into 1/2" cubes
Drain & rinse canned bean curd; cut into 1/2" cubes
Cut green onions, including tops, in to 1/2 finger length size.
**SAUCE**
Cream together peanut butter and soy sauce.
Mix in remaining sauce ingredients.
Add oil to hot fry-pan or wok.
Add pork to hot oil.
Fry for approximately 1 minute.
Add garlic & ginger; stir-fry for another 30 seconds to 1 minute.
Transfer pork to saucepan; add peanut sauce; simmer for 15 minutes, adding onions in about 7 minutes in.
Remove excess oil.
Add more stock if sauce thickens
Steam radish and bean curd for approximately 15 minutes.
Top vegetables with pork and peanut sauce
Server warm.
Enjoy !
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April 8, 2014
Stuffed Pork Tenderloin
Florence
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Main
Cuisine American
- 4 pounds Pork Tenderloin
- 1/2 teaspoon Basil
- 1 Package Pork Stuffing Mix
- 1/2 Pepper Yellow, Red or Orange
- 1 Small Onion
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- Cooking Twine
Chop onion & pepper in to small pieces.
In small pan saute onions & peppers with salt and pepper
While that is cooking, take Pork Tenderloin and cut lengthwise down the center leaving approximately 1/2 inch at the bottom so it is still attached.
Mix together salt, pepper & basil and coat the outside of the tenderloin.
Make stuffing according to package instructions with sauted onions and peppers in it.
Stuff tenderloin and tie with Baking Twine.
Preheat oven to 400°F.
Bake tenderloin for 60 minutes.
Check to make sure meat is cooked properly.
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February 12, 2014
Pork Burritos
Florence
Course Main
Cuisine Tex-Mex
- 1 tablespoon olive oil
- 3 pounds pork cut in 1-in. cubes
- 1 large chopped onion
- 1 diced red bell pepper
- 1 diced yellow bell pepper
- 2 minced cloves garlic
- 1 fresh minced jalapeno pepper omit if too spicy
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1 tablespoon cider vinegar
- 1 1/2 teaspoons salt
- 2 - 4 oz cans chopped green chiles
In large skillet, brown pork in olive oil.
Add all ingredients to skillet except for green chiles and simmer for 1 1/2 hours.
Add green chiles just before serving for best results.
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