Pork

Ham Cooked In Beer

April 8, 2012

Ham Cooked In Beer

INGREDIENTS

20 Pound Bone-In Ham

2 Cans Beer

Olive Oil

Preheat oven to 350° F. Grease 18 quart roasting pan with olive oil. Place the ham, with the fattier side up, in the roaster. Pour the beer over the ham. Place lid on roasting pan. Bake 6 to 8 hours or until cooked through. Let sit 15 minutes before slicing.

Tomato Gravy Pork Chops

March 28, 2012

Tomato Gravy Pork Chops

I have been making this dish for years. Sometimes I serve it over rice and sometimes I serve it over pasta. It has been a long standing family favorite. I hope you make it a family favorite too!

INGREDIENTS

4 Slices Chopped Bacon

4 Bone In (1 Inch Thick) Pork Rib Chops

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

½ Teaspoon Paprika

¼ Teaspoon Cayenne Pepper

2 Tablespoons Olive Oil

2 Tablespoons Capers

½ Chopped Onion

5 Cloves Minced Garlic

1 Chopped Celery Stalk

3 Tablespoons Unbleached Flour

1 Tablespoon Tomato Paste

1 Cup Chicken Broth

8 Ounces Diced Tomatoes In Their Juice

1 Teaspoon Thyme

Pound the pork and set aside. Combine salt, pepper, paprika and cayenne in a small bowl. Pat the pork chops dry with paper towels and sprinkle the spice mixture all over the chops. Cook the bacon in a large skillet for 5 minutes over a medium heat until crisp. Using a slotted spoon transfer the bacon to paper towel lined plate. Leave the fat in the skillet. Pour off all but 1 tablespoon of fat. Increase the heat to a medium high and cook the chops for 6 minutes until well browned on 1 side. Transfer to a plate. Reduce the heat to medium, add the olive oil and heat until shimmering. Add the onion, celery, garlic and capers and cook for 5 minutes. Add the flour and tomato paste and cook for 2 minutes. Stir constantly. Whisk in the chicken broth, tomato sauce, thyme and cooked bacon. Bring to a boil. Arrange the chops, browned side up, in the pan. Reduce the heat to low, cover and simmer the chops for 30 minutes. Transfer the chops to a serving platter, tent with aluminum foil and let rest for 10 minutes. Transfer the chops to a platter and pour the gravy over the chops. Serve hot. Serves 4

Country Ham

March 25, 2012

Country Ham

From colonial times until the advent of refrigeration, the process of packing hams in salt, smoking them, then hanging them to dry for up to two years was a way Americans preserved meat. These days, quickly brined “city” hams have all but eclipsed this older, slower country style. Or at least they have in the North. But in the South, people still produce and eat country hams, not for preservation but because they’re powerfully porky and incredibly delicious. Use hams aged six months or less for this recipe. Mold on country ham is not a sign of spoilage. It is a natural effect of the curing and aging process. Serve ham on biscuits if you like. Leftover ham is delicious in scrambled eggs, cheese grits or macaroni and cheese.

INGREDIENTS

1 Three to Six Month Old Bone-In Country Ham (13 to 15 Pounds)

½ Cup Packed Light Brown Sugar

1 Tablespoon Dry Mustard

2 Teaspoons Freshly Ground Black Pepper

Move your oven rack to the middle position and preheat to 325° F. Using a clean, stiff bristled brush, scrub the ham under cold running water to remove any surface mold. Transfer the ham to a cutting board and trim off the dry meat, skin and all but ¼ inch of fat. Score the fat cap in ½ inch crosshatch pattern (about ¼ inch deep). Transfer the ham to a roasting pan fat side up. Add 1 quart of water and cover the pan tightly with foil. Bake for 4 ½ hours until thickest part of the meat registers 140° F. Remove the ham from the oven and throw away the foil. Turn the oven temperature up to 450° F. In a medium size bowl combine the brown sugar, mustard and black pepper. Rub over the top of the ham. Return the ham to the oven and cook, uncovered, for 15 minutes until glazed. Transfer the ham to a carving board and let rest for 20 minutes. Carve thin slices and serve. Serves 12

Sausage Soup

March 24, 2012

Sausage Soup

This soup is a simple recipe with great flavor and is the quintessential Italian comfort food. I like to double the recipe and have leftovers during the week. It’s easy to make in a big batch for a potluck.

INGREDIENTS

2 Tablespoons Olive Oil

1 Pound Italian Sausage (Casings Removed)

2 Chopped Onions

4 Chopped Celery Stalks

2 Cans (14.5 Ounces Each) Diced Tomatoes

3 Minced Garlic Cloves

1 Teaspoon Basil

4 Cups Chicken Broth

3 ½ Cups Water

1 Cup Macaroni

2 Cans (15 Ounces Each) Cannellini Beans

¼ Cup Minced Fresh Parsley

¼ Teaspoon Kosher Salt

¼ Teaspoon Freshly Ground Pepper

Grated Parmesan Cheese For Serving

In a large Dutch oven heat the olive oil over a medium high heat. Cook the sausage for 5 minutes. Break up the large pieces with a wooden spoon. Transfer to a bowl and set aside. Pour off all but 2 tablespoons of the fat left in the Dutch oven. Drain the tomatoes and reserve the liquid. Add the onions, garlic, celery, tomatoes, basil and cook for 10 minutes over a medium heat. Stir in the browned sausage, reserved tomato juice, broth and water and bring to a boil. Add the macaroni and cook until al dente. Drain and rinse the beans. Stir in the beans and cook for 5 minutes until heated through. Stir in parsley, salt and pepper. Serve with grated Parmesan cheese. Serves 8

Victoria’s Tuscan Soup

February 16, 2012

Victoria’s Tuscan Soup

Winter time is such a great time for hearty soups. When I go to the specialty markets on Arthur Avenue I love to pick up dried beans to store away in the pantry for just that perfect weekend day that calls for a nice hearty soup. This is my Tuscan soup that is delicious. Make sure not to over-salt it as the ham will take care of adding the salt to the soup.

INGREDIENTS

15 Ounces Dried Large Italian Beans Soaked Overnight

1 Chopped Onion

1 Chopped Carrot

5 Tablespoons Olive Oil

8 Cloves Chopped Garlic

32 Ounces Chopped Ham

15 Ounces Chicken Broth

10 Ounces Crushed Cherry Tomatoes

20 Ounces Water

1 Teaspoon Freshly Ground Pepper

In a large saucepan, sauté the onions, garlic and carrot in the olive oil until tender. Add the chicken broth, water, soaked beans, pepper, cherry tomatoes and ham. Bring to a boil and boil for 10 minutes. Reduce the heat and simmer for 4 hours until the beans are tender. You may have to add more water depending how much your soup has cooked down. You may need to adjust your cooking time. The beans will be your guide. If you don’t have all day to cook this soup then go for the canned beans. I think the dried beans taste best however. Serves 4

Chopped Cobb Salad

February 7, 2012

Chopped Cobb Salad

There are various stories of how the Cobb Salad was invented. The most popular story is that it came about in the 1930s at the Hollywood Brown Derby restaurant, where it became a signature dish. It is named for the restaurant’s owner, Robert Howard Cobb. Legend has it that Mr. Cobb had not eaten until near midnight, and so he mixed together leftovers found in the kitchen, along with some bacon cooked by the line cook, and tossed it with their French dressing.

The best way to serve this hearty salad is on a large luncheon plate, so that all of the ingredients can be seen. Serve any extra vinaigrette on the side.

INGREDIENTS

For the Vinaigrette:

2 Tablespoons Red-Wine Vinegar

1 Tablespoon Fresh Lemon Juice

1 Teaspoon Sugar

Pinch of Dry Mustard

¼ Teaspoon Kosher Salt

¼ Teaspoon Freshly Ground Pepper

½ Teaspoon Finely Minced Garlic

¼ Cup Extra Virgin Olive Oil

For the Salad:

1 Head Diced Romaine Lettuce

3 Ripe Diced Plum Tomatoes

6 Diced Radishes

3 Diced Scallions

¼ Pound Diced Baked Ham

1 Cooked Diced Skinless/Boneless Chicken Breast

2 Diced Hard Boiled Eggs

4 Tablespoons Snipped Chives

¼ Teaspoon Kosher Salt

¼ Teaspoon Freshly Ground Pepper

12 Slices Cooked & Crumbled Bacon

1 Ripe Avocado Peeled, Pitted and Diced

4 Ounces Crumbled Roquefort Cheese

In a bowl, whisk together all of the vinaigrette ingredients except the olive oil. Whisking constantly, drizzle in the oil; continue whisking until the dressing is slightly thickened. Set aside.

For the salad, arrange the lettuce, tomatoes, radishes, scallions, ham, chicken, eggs, 2 tablespoons of the chives, salt and pepper in a large bowl. Just before serving, toss the salad with the reserved vinaigrette. Arrange the salad in a decorative serving bowl. Garnish with the avocado, bacon and Roquefort cheese. Sprinkle evenly with the remaining 2 tablespoons of chives. Serves 4

Oven Barbecued Spareribs

January 25, 2012

Oven Barbecued Spareribs

You’re going to need a shower after eating these!

INGREDIENTS

6 Pounds Pork Spareribs – Cut into 1 Rib Portions

6 Ounces Tomato Paste

¼ Cup Packed Brown Sugar

½ Cup Water

¼ Cup Honey

¼ Cup Cider Vinegar

2 Tablespoons Olive Oil

1 Tablespoon Grated Onion

2 Teaspoons Chili Powder

2 Teaspoons Salt

Preheat oven to 325° F. Arrange spareribs in a single layer in a large roasting pan. Roast spareribs for 1 hour. Meanwhile prepare glaze. In a medium bowl, combine tomato paste, brown sugar, water, honey, cider vinegar, olive oil, grated onion, chili powder and salt until well blended. Brush spareribs with glaze. Continue roasting ribs, brushing frequently with glaze, until ribs are tender, about 30 minutes longer. Serves 6

Pounded Pork

January 15, 2012

Pounded Pork

One of my all time favorite “go to” recipes!

INGREDIENTS

4 (1 Inch Thick) Center Cut Pork Chops

½ Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Pepper

2 Lightly Beaten Large Eggs

1 Cup Bread Crumbs (Lightly Toasted)

¼ Cup Plus 3 Tablespoons Olive Oil

1 Tablespoon Unsalted Butter

1 Bunch Arugula

1 Diced Tomato

1 Tablespoon Fresh Lemon Juice

Using a meat mallet, carefully pound the pork chops until they are ¼ inch thick. You can remove the bone if you want, but you don’t have to. Season the pork chops with the salt and pepper. Dip each pork chop into the beaten eggs. Allow the excess to drip off . Dredge each pork chop in the bread crumbs and set on a plate. In a large skillet heat ¼ cup of the olive oil over a medium heat until just smoking. Add the butter and allow it to foam for 15 seconds. Place the chops in the pan and cook for 5 minutes until golden brown on one side. The trick is to cook the chops slowly over an even medium heat so that they cook through without burning the bread crumb crust. Using tongs carefully turn the chops and cook on the other side for 5 more minutes until light golden brown. Add more oil if necessary (1/2 tablespoon at a time to avoid scorching the breading).

In a large bowl combine the arugula (remove the stems) and tomatoes. Add the remaining 3 tablespoons of olive oil, lemon juice, salt and pepper and toss to coat the greens. Place one pork chop on each of the four warmed dinner plates. Divide the arugula salad evenly among the plates and serve immediately. Serves 4

Glazed Ham

December 26, 2011

Glazed Ham

A Boxing Day Tradition!

INGREDIENTS

1 Five Pound Cooked Ham

¼ Cup Whole Cloves

¼ Cup Maple Syrup

2 Cups Honey

2/3 Cup Butter

Score the ham and stud with the whole cloves. Place the ham in a foil lined pan. Preheat the oven to 325° F. Using a double boiler, heat the maple syrup, honey and butter. Keep the glaze warm while baking the ham. Brush the glaze over the ham and bake for 1 hour and 15 minutes. Baste the ham every 10 minutes with the glaze. During the last 5 minutes of baking, turn on the broiler to caramelize the glaze. Remove from the oven and let stand for 5 minutes before serving. Serves 15

Roast Pork With Rosemary

November 26, 2011

Roast Pork With Rosemary

By now you may be tired of Thanksgiving turkey. Change it up with a nice and simple pork roast. You can add sweet potatoes to the dish if you want. Roast Pork makes great sandwiches as well.

INGREDIENTS

4 Pound Bone-In Center Cut Pork Loin Roast

2 Tablespoons Olive Oil

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

2 Tablespoons Chopped Fresh Rosemary

3 Sprigs of Rosemary

12 Ounce Bottle of Hard Cider or Non-Alcoholic Apple Cider

6 Sweet Potatoes (optional)

Rub the pork with the olive oil. Mix the rosemary with the salt and pepper. Rub over the pork. Preheat the oven to 450° F. Put the pork bone side down, in a large roasting pan. Place the additional rosemary sprigs on top of the pork. Roast for 15 minutes and then reduce the heat to 350° F. Roast for 15 minutes. Add 6 medium, peeled & cut, sweet potatoes to the pan. Stir the potatoes gently to coat with the juices over the pork roast. Put back in the oven for 75 minutes. Remove from the oven and transfer the pork to a serving platter or carving board. Put the potatoes in an oven proof bowl covered with foil. Turn off the oven and keep the potatoes warm while letting the pork stand for 15 minutes. Take the roasting pan and heat it on the burner over a medium heat. Add the cider and bring to a boil. Scrape the brown bits in the pan with a wooden spoon. You don’t want to scratch the pan with a metal utensil. Boil the cider for 5 minutes until it is reduced to ¾ of a cup. Turn off the heat and transfer to a gravy boat. Carve the pork and transfer to a serving platter. Place the sweet potatoes around the pork. Drizzle with the cider sauce. Serve with the remaining cider sauce on the side. Serves 12

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