Category: Pork


Pasta alla Norcina

Okay, so I am totally food obsessed and spent the last couple of days binge watching America’s Test Kitchen.  I already know it will totally be worth it, even if I just try the Pasta alla Norchina!  The picture above is from the America’s Test Kitchen website.  I haven’t actually tried the complete recipe, but I have tried the trick about cooking the ground eat as a burger and then chopping it up and finishing the cooking of the meat in the sauce.  I made a lasagna that had ground pork and turkey that were cooked according to the directions for the meat in this recipe and will never again suffer through chopping ground meat as it cooks with a spatula.

Here is the America’s Test Kitchen recipe for Pasta alla Norchina.  If you get a chance to watch the video, it is worth watching!

4 tsp water

1 ½  tsp. salt

¼ tsp. baking soda

Incorporate water, salt and baking soda into 1 lb. ground pork.

Let rest for 10 minutes

Add the following to the pork:

1 tsp garlic

¾ tsp. chopped fresh rosemary

¾ tsp. black pepper

1/8 tsp. nutmeg

Smear the meat up against side of the bowl  for approx 15 seconds to blend all the seasonings all the way through.

Form into large patty – place on greased dinner plate and set aside.

Place  oz. cremini mushrooms in food processor and chop finely about 10 pulses.

Heat 2 tsp oil in skillet

Brown both sides of the pork patty, but leave raw in middle – about 2 minutes per side

Meanwhile cook pasta.

Transfer patty to cutting board and chop into fine pieces.  Place in bowl and add ¾ c. heavy cream.

Add oil to skillet and cook mushrooms w/ 1/8 tsp salt about 8 minutes till nicely browned.

Add 2 tsp oil, 2 tsp garlic, ½ tsp. rosemary, ½ tsp. black pepper.  Cook 30 seconds.

Add ½ c. dry white wine.  Cook until wine completely evaporates.

Meanwhile drain pasta and reserve ¾ c. pasta water.

Once wine is evaporated, add sausage cream mixture and ¾ c. pasta water.  Simmer approx 3 minutes until pork is fully cooked.

Turn off heat and add in ¾ c. pecorino until melted and smooth.

Pour over pasta.

Add 3 Tbsp. fresh chopped parsley and 1 Tbsp. lemon juice.

Salt and pepper to taste.

Add more pasta water if it looks too thick.

Serve immediately.

 

SAM_2612

1 box La Piana cheese tortellini

1 package Trader Joe’s  Sweet Italian Pork Sausage

2 Tbsp. olive oil

1/4 onion, sliced thinly

1/2 green pepper, sliced thinly

1/4 each red, yellow and orange peppers, sliced thinly

3 Tbsp. butter

3 Tbsp. pesto

1 Tbsp. Tuscan seasoning mix

Parmesan to taste

Directions:

Put on water for tortellini.

Remove casing from sausage and cut into 1 inch pieces.

Heat olive oil in large skillet to brown sausage.

Meanwhile slice veggies and add tortellini to boiling water.

When sausage is nicely browned, add in veggies, stirring occasionally until vegetables are soft and translucent.

After gently boiling tortellini for 15 minutes, drain.

Stir in butter, pesto, and Parmesan.

I bought Italian made dried tortellini at The Fresh Market.  It was much better than the frozen kind!

The pesto, olive oil and seasonings were all super quality products my friend Stephanie gave me for my birthday that she got from Marshall’s.

SAM_2613

SAM_2602

4 c. leftover pulled pork

2 packs Buotoni fettuccine

1 bag frozen broccoli florets

1 jar alfredo sauce

Cook fettuccine according to package directions

Heat leftover pork in skillet.

Microwave broccoli and toss with pork.

Stir in sauce and toss with noodles.

I felt lazy tonight and was glad to have all the ingredients on hand to throw this together.  Nice and yummy and easy to make.

 

 

SAM_2479

1 lb. ground pork

1 packet SunBird Hot and Spicy Szechwan Seasoning

1 package Sidari’s fresh angel hair pasta (part of the Fresh Market little big meal)

3 Tbsp. soy sauce

2 Tbsp. honey

1/4 c. each chopped onion, red pepper, green pepper, yellow pepper, and orange pepper

1/3 c. water

1/3 c. crunchy peanut butter

1/2 packet Dole Chopped Salad (kale, cabbage, chard, brussel sprouts, etc.)

1/4 c. oil (I used pistachio but sesame oil or any other nut oil works)

1/2 bottle Honey Ginger Miso salad dressing

Sesame seeds, chopped cashews, and sliced green onions for garnish

Heat water to cook pasta.

Brown pork in skillet with nut oil.

Mix seasoning packet, soy sauce, honey, water, and peanut butter.  Mix well with immersion blender.  Set aside.  Reserve 1/4 c. sauce for meat.

Cook noodles according to package directions – only 1 to 1 1/2 minutes.

Drain.  Combine with sauce, chopped salad, and dressing.  Top with seeds, cashews and green onions.  Set aside to cool.

Once pork is cooked through, add in copped veggies.  Cover and steam until veggies are tender, but not mushy.  Add reserved peanut sauce.  Spice up meat mixture with red pepper flakes to taste.

Serve meat over noodles.

Yum!!

 

I love, love, love these noodles.  Even after they are refrigerated, they stay tender, making them perfect for this dish!!

 

 

 

City Chicken

SAM_2454

4 lb. pork tenderloin, cut into cubes

Short skewers

1/2 c. flour, seasoned to taste.  I used 2 tsp Mango Marsala Curry Salt and 1 tsp. garlic powder

2 eggs

3/4 c. seasoned panko bread crumbs

Olive oil

Foil to wrap the “chicken legs”

Coat pork cubes completely with flour mixture by tossing in a large zip lock bag  Put on skewers.

SAM_2450

Prepare breading station by putting beaten eggs in one bowl and panko bread crumbs in another.

SAM_2451

Tear pieces of foil, one for each “leg” and set aside.

Preheat oven to 376 F.

Spin each “leg” in egg and then in panko bread crumbs.

Spray foil piece with coconut oil spray.  Place “leg” on foil at an angle.  Drizzle with olive oil and wrap.  I did one at a time instead of  laying out all the pieces of foil.

SAM_2452

Place “legs” on baking sheet and bake for 1 hour.

I had previously made pork cubes and baked them without putting them on skewers.  These were less dry and delicious!  I served with fried potatoes.

City Chicken and Smashed Red Creamer Potatoes

3 lb. cubed pork tenderloin

1/2 c. seasoned flour

2 eggs

1 c. seasoned panko bread crumbs

Trim and make pork cubes uniform size.

Toss with flour.

Toss with egg

Coat with Panko.

Place in a single layer in 13 x 9 baking dishes.

Bake at 325 for 1 hour.

I haven’t had city chicken in 38 years.  My mom used to put the cubes on small stubby skewers and make them like chicken legs.  I just did cubes.  She also fried them first, but I opted for just baking.

I served this with smashed potatoes and gravy.

I was transported back in time!!!  The kids loved loved loved this.  We will have it regularly!!

SAM_2104

1 box gluten free cornbread mix (I used Kentucky Kernel brand)

cornbread mix

1 can white corn kernels, drained

1 container sour cream

1/2 c. vanilla milk (I used coconut almond)

1 Tbsp. agave syrup

Combine ingredients and bake at 375 for 25 minutes or until golden brown.

Meanwhile combine the following:

4 c. leftover pulled pork

1 jar salsa

Spread over baked cornbread.

Top with shredded cheese and bake another 15 minutes.

We had this with sliced avocado, sour cream and tostadas

Tostadas

with freshly made pica de gallo.

This was a huge hit!

SAM_2072

Baby Back Ribs (they were on sale at Fresh Market for Memorial Day) – you can taste the difference in their meats!

1 c. chicken broth with Tuscan seasonings

1 bottle barbecue sauce

Seasoned coarse salt

Steak seasoning

Mix salt and steak seasoning.  Rub into ribs.

Pour chicken broth into crock pot.  Layer ribs in crockpot.  Cook on high for 4 hours or low for 8 hours.

Remove from crock pot.

Brush with barbecue sauce (I used Sticky Fingers Memphis Style which was really delicious).

Bake at 375 for fifteen minutes until sauce is caramelized.

SAM_1504

 

3-4 lb. pork roast

2 Tbsp. coriander

2 Tbsp. cumin

2 tsp. salt

1 tsp. pepper

2 tsp. ginger

1 Tbsp. minced garlic

1 large onion, coarsely chopped

1/2 can coconut milk

Lime wedges for garnish

Mix together coriander, cumin, salt, pepper, and ginger.  Rub the seasonings all over the roast.  Refrigerate 30 minutes to overnight.

Place meat in the slow cooker and surround with onions and garlic, and 1/2 can coconut milk.

Cook on low 8 to 10 hours.

I served this with Minute Multi-Grain Medley

Minute Multi-Grain Medley

and steamed broccoli.

 

SAM_1485

1 can Bush’s Texas Ranchero beans

4 c. leftover pulled pork

1 jar salsa (I used Sage Valley organic medium salsa)

1 can whole kernel corn

1 can great northern beans

Combine and cook in the crock pot 4-6 hours on low or 2-3 on high.

Serve topped with chips or broken up tostadas, shredded cheese and sour cream.

Place in bowl next to a salad of a variety of fresh greens, cucumber, red pepper, mushrooms, and avocado splashed with a little balsamic vinaigrette.

Everyone raved, even though this was a combination of semi-homemade ingredients and leftovers.  The salad really took it over the top!

Sage Valley organic medium salsa Tostadas

 

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