Apple Stuffed Pork Loin With Cider Sauce

This roast is also good as part of a buffet. Slice the loin thin, but do not serve the cider sauce. For a more seasonal stuffing during the winter holidays, add 1/4 cup dried cranberries to the apples.

The Brussels Sprouts Gratin in Lindaraxa's main blog would make the perfect side dish for a Christmas Eve dinner!

Ingredients:

For the stuffing:

• 2 Tbs. olive oil
• 1 1/2 cups chopped Golden Delicious or other
  baking apple
• 1 cup chopped yellow onion
• 1 garlic clove, finely chopped
• 1/2 cup finely chopped dried apples or 1/2 cup
  finely chopped dried apricots
• 1/4 cup raisins
• 1/4 tsp. dried thyme
• Salt and freshly ground pepper, to taste
• 1/2 cup apple cider
  
• 1 boneless pork loin, 2 1/2 lb.
• 1/4 tsp. dried thyme
• Salt and freshly ground pepper, to taste
• 1 cup apple cider, plus more as needed
• 2 tsp. cornstarch

Directions:

To make the stuffing, in a large fry pan over medium-low heat, warm the olive oil. Add the apple and onion and sauté until golden, about 5 minutes. Stir in the garlic and cook for 1 minute. Add the dried apples, raisins and thyme, and season with salt and pepper. Add the apple cider and boil, stirring occasionally, until the cider is absorbed by the stuffing, about 5 minutes. Let cool slightly.

Position a rack in the center of an oven and preheat to 400°F. Have ready 4 pieces of kitchen string, each about 18 inches long.

Butterfly the pork loin by making a slit down its length, cutting just deep enough so that the loin opens up to lie flat like a book. Do not cut all the way through. Spoon the stuffing evenly onto the meat. Close up the loin and, using the strings, tie at even intervals so it assumes its original shape. Push in any stuffing that escapes from the ends. Sprinkle the surface with the thyme, and season with salt and pepper. Place the loin in a baking pan and add 1/2 cup of the cider to the pan.

Roast the loin for 30 minutes. Baste with the pan juices and add the remaining 1/2 cup cider to the pan. Continue to roast, basting at least twice with the pan juices at regular intervals, until the meat is firm to the touch and pale pink when cut in the thickest portion, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°F, about 45 minutes more.

Transfer the loin to a cutting board and cover loosely with aluminum foil. Scrape the pan bottom to dislodge any remaining bits, then pour the pan juices into a measuring pitcher and add additional cider as needed to measure 1 1/2 cups total. In a small saucepan, combine 1/4 cup of the pan juices and the cornstarch, and stir until the cornstarch is dissolved. Then add the remaining pan juices. Bring to a boil over medium heat and cook, stirring, until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasonings. Pour the sauce into a warmed bowl.

Cut the loin into slices and arrange on a warmed platter. Serve the hot cider sauce on the side.

Serves 8.

Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).

Meatloaf With Sweet And Sour Glaze

Now, I think my meatloaf is the best meatloaf around, not because I say so, simply because it is.  It is a variation of one I had from the owner of the ski house we shared in Vermont almost 40 years ago.  It angers my mother that I think this recipe is better than hers, but frankly I think it is.  Go check it out.  From the start I will tell you that I think the reason is the bacon on top.

This Martha Stewart recipe caught my eye and I decided to try it, just to see.  It's good, different and worth a try.

Not your average blue-plate special, this recipe brings three ground meats together with a sweet-and-sour glaze to form a tender and moist mealtime favorite.

Ingredients

Serves 6 to 8

3 thick slices white bread, torn into large pieces

2 garlic cloves, chopped

1 medium onion, chopped

1 celery stalk, chopped (I used 1 tsp celery salt)

1 medium carrot, chopped

1/2 cup flat-leaf parsley

12 ounces ground beef chuck (90 percent lean)

12 ounces ground pork

12 ounces ground veal

1 large egg

3/4 cup ketchup

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

Coarse salt and freshly ground pepper

2 tablespoons light-brown sugar

Directions

1.Preheat oven to 375 degrees. Pulse bread in a food processor until finely ground. (You should have about 2 1/2 cups breadcrumbs.) Transfer to a medium bowl.

2.Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to breadcrumbs. Add meats, egg, 1/4 cup ketchup, the mustard, Worcestershire sauce, 1 tablespoon salt, and 1/2 teaspoon pepper; mix together using your hands. Transfer mixture to a 5-by-9-inch loaf pan.

3.Stir together remaining 1/2 cup ketchup and the brown sugar until smooth; brush onto meat. Set pan on a rimmed baking sheet, and bake until an instant-read thermometer inserted into the center reaches 160 degrees, about 1 hour 20 minutes. Let cool slightly.

From Martha Stewart Living, April 2010

Meatball Pizzas

Hearty meatballs make a mouthwatering topping for these pizzas, which are finished with a sprinkling of fresh basil, oregano and Parmigiano-Reggiano cheese.  You can either purchase ready made dough at the supermarket or make your own.

The original recipe calls for meatball starter, a product sold by Williams Sonoma.  I have substituted it with my recipe for Italian meatballs.

A great idea for Friday evenings.



Ingredients:

For the pizza dough:

2 tsp. active dry yeast

1 tsp. sugar

1 cup warm water (105º to 110ºF)

2 cups bread flour, plus more for dusting

1 1/2 tsp. kosher salt

1 Tbs. olive oil, plus more for coating bowl



For the meatballs:

1/2 cup fresh bread crumbs

2 Tbs. milk

1/2 lb. ground beef

1/2 lb. ground pork

1 small onion finely chopped

1 TB chopped basil

1 egg, lightly beaten

1 Tbs. olive oil

2 cloves garlic, mashed

1 1/2 cups prepared tomato sauce



3 cups shredded mozzarella cheese

1/3 cup julienned fresh basil

1 1/2 Tbs. fresh oregano leaves

1/2 cup grated Parmigiano-Reggiano cheese


Directions:

To make the pizza dough, in a small bowl, dissolve the yeast and sugar in the warm water and let stand until foamy, about 5 minutes.

In the bowl of a food processor fitted with the dough blade, combine the 2 cups flour and the salt and process with 3 or 4 pulses. With the motor running on the dough speed, slowly add the yeast mixture, allowing each addition to be absorbed before adding more. Slowly drizzle in the 1 Tbs. olive oil and continue processing until the dough forms a ball and cleans the sides of the bowl, about 1 minute, then process for 1 minute more. 


Coat the inside of a large bowl with olive oil and place the dough in the bowl. Cover with plastic wrap and let the dough rise in a warm place until doubled in size, about 1 hour. Transfer the dough to a lightly floured work surface. Divide the dough into 3 equal pieces and roll each into a ball. Place on a flour-dusted baking sheet and cover tightly with plastic wrap. Let stand at room temperature for 30 to 45 minutes.

Meanwhile, combine the bread crumbs, milk, beef, pork, basil, chopped onion and egg and shape into small balls. In a large nonstick fry pan over medium heat, warm the olive oil. Add the mashed garlic.  Working in batches, brown the meatballs on all sides, 8 to 10 minutes per batch. Transfer to a large plate. Pour the tomato sauce into the same pan, add the meatballs and simmer for 5 to 7 minutes. Transfer the meatballs to a large plate and cut each one in half.

Place a pizza stone in a convection or regular oven. Preheat the oven to 450ºF for 20 minutes.

On a floured work surface, roll out 1 ball of dough into an 11-inch round about 1/8 inch thick, dusting with flour as needed. Transfer to a well-floured pizza peel and spread 1/3 cup of the tomato sauce on the dough. Top with 1 cup of the mozzarella cheese and place one-third of the meatballs, cut side down, on top.

Carefully slide the pizza onto the preheated pizza stone. Bake until the crust is crisp and the cheese is bubbly, about 12 minutes. Using the pizza peel, transfer the pizza to a cutting board.

Repeat with the remaining 2 balls of dough, sauce and toppings. Lightly sprinkle the pizzas with the basil, oregano and Parmigiano-Reggiano cheese. Cut into slices and serve immediately. Makes three 11-inch pizzas.



Williams-Sonoma Kitchen.

Roast Pork Loin With Pancetta

A wonderful main course for the Fall.  All you need is a Cauliflower Puree and a simple Pear Chutney, coming up!

Printable Recipe

Ingredients

Serves 4

1 pork loin (1 1/2 pounds)

8 to 10 cipollini, or small white onions, unpeeled

1 tablespoon extra-virgin olive oil

Coarse salt and freshly ground pepper

FOR THE WRAP

2 tablespoons finely chopped fresh rosemary, plus several sprigs

1/4 pound pancetta (Italian bacon), or bacon, thinly sliced

FOR THE SAUCE

1 teaspoon unsalted butter, softened

1 teaspoon all-purpose flour

1 cup chicken stock, preferably homemade

Directions

1.Preheat oven to 375 degrees. Season pork with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.

2.Rub pork with chopped rosemary; wrap with pancetta, overlapping strips slightly. Lay rosemary sprig on top; tie pork with kitchen twine. Scatter onions and rosemary sprigs around pork. Roast in oven, basting occasionally with cooking juices, until internal temperature is 145 degrees on a meat thermometer, 35 to 40 minutes. Remove from oven. Transfer pork and onions to a platter; cover with foil.

3.Make pan sauce: In a small bowl, combine butter and flour. Pour off fat from skillet; place over medium heat. Add stock, scraping bottom of skillet to loosen browned bits. Bring to a boil; reduce liquid slightly, about 2 minutes. Whisk in butter mixture; cook until thickened. Season with salt and pepper. Serve hot with pork and onions.

.
Recipe from Martha Steward Living 2003

A Father's Day Picnic On The Lake

If you want to give Dad a real break, why not pack up a hearty picnic and go somewhere for the day.  If you are not blessed with a lake, a pool, or the seashore, go camping (if he's athletic) or just pick out a site, lay out a tablecloth and hang up the hammock.  Then again, maybe he's just the type who enjoys staying at home this year and watching the soccer match.  Whatever.  Save the grill for another day and let him enjoy his day.

It is unbearably hot here in Georgia, with temperatures in the 90's.  There is nothing more cooling and refreshing than this cucumber soup so bring it along, particularly if you are going to be outside.

You can make all this the day before and pack it up that morning.

No Fuss Father's Day Menu

Cold Cucumber and Spinach Soup

Pulled Pork Sandwiches*

Cole Slaw

Outrageous Brownies

Beer!

*If you really don't want to work, the smoked pulled pork from Kirkland at Costco is terrific.  No kidding, I passed it off as home made just the other day and nobody noticed, sshhh!  It is that good.  Do make your own sauce, that's a must!

You can find this year's Father's Day menu at Lindaraxa's Garden by clicking here

Photo: Julieta Cadenas

Last Minute Super Bowl Menu - Pulled Pork Sliders!

I am nuts about Pulled Pork, particularly North Carolina Pulled Pork Sandwiches with coleslaw on top.  When my children were small, we lived in North Carolina for seven years while their father worked for the chemical division of a large US multinational..

My son, Ted, the ribs and burrito king, was born in Asheville and now lives with his wife and baby here in Atlanta.  It was not until his wedding three years ago, by the shores of  a lake in N.C., that I first had a pulled pork sandwich.  On the day of the wedding, my daughter in law's grandmother gave the traditional  lunch for the wedding party and out of town guests and had a typical North Carolina BBQ catered by the best guys in town.   I was smitten at the first bite.  I only wished I had not been the mother of the groom on that memorable occasion for every time I sat down to enjoy it, someone approach me to say hello.  It is unquestionably the day I lost my heart to a pulled pork sandwich.  Now, whenever I see it on a menu , I order it;  and every time I see a recipe, I have to try it. Pulled Pork Sandwich Junkie, that's me.

I saw this recipe on the Williams Sonoma website, looking for their pulled pork sauce (I tell you, it never stops) which has gotten great reviews. It is exclusive to Williams Sonoma and from the looks of it, this recipe's sauce is very similar to the one they sell for $12.00.

Since most of us are going to be buried in snow, rain or sleet this weekend,  there is no way anyone is going to be thinking BBQ for the Super Bowl; that's why I'm posting this version which is braised on top of the stove and later in the oven.  I'll save the real McCoy for the summer.  In the meantime, if you want to see how it's done and laugh a little here's a great post

If you haven't planned ahead, this is a quick and easy fix for this weekend's Super Bowl. The recipe transforms the classic pulled pork sandwich into a small-size version that is perfect for serving at parties.  All you need is some beer, dessert and a plasma TV!

Cooks Note:  It is important that you buy pork shoulder and not butt, loin or picnic.  Wait until you see how inexpensive it is!


Ingredients:

1 Tbs. kosher salt

1 tsp. freshly ground black pepper

1/4 tsp. cayenne pepper

1 Tbs. paprika

1 tsp. mustard powder

3 1/2 lb. boneless pork shoulder

1 Tbs. vegetable oil

1 large yellow onion, halved and sliced 1/4 inch thick

4 garlic cloves, peeled and lightly smashed

1/4 cup tomato paste

3/4 cup cider vinegar

2 cups chicken broth

3 tsp. Worcestershire sauce

1/2 cup ketchup

1/4 cup firmly packed light brown sugar


For the coleslaw:

1 head green cabbage, cored, quartered and thinly sliced

1 1/2 Tbs. kosher salt, plus more, to taste

1/2 cup mayonnaise

1 1/2 Tbs. granulated sugar

1 Tbs. fresh lemon juice

1 tsp. celery seed

2 Tbs. cider vinegar

Freshly ground black pepper, to taste

2 carrots, peeled and julienned

36 Parker House rolls, halved


Directions:

In a small bowl, combine the salt, black pepper, cayenne, paprika and mustard powder. Rub the mixture evenly over the pork and let stand at room temperature for 1 hour.

Preheat an oven to 300°F.

In a 6-quart French braiser or Dutch oven over medium-high heat, warm the oil until almost smoking. Add the pork and brown on all sides, 5 to 6 minutes total. Transfer to a large plate. Add the onion, garlic and tomato paste to the pan and cook, stirring constantly, for 1 minute. Add 1/2 cup of the vinegar and the broth and bring to a simmer, stirring occasionally. Add the pork, cover and transfer to the oven. Cook, turning the pork every hour, until it is tender and a fork inserted into the meat yields little resistance, about 3 hours total.

Meanwhile, make the coleslaw: Put the cabbage in a large bowl, sprinkle with the 1 1/2 Tbs. salt and toss well. Transfer to a colander and let drain for 30 minutes. In a large bowl, whisk together the mayonnaise, granulated sugar, lemon juice, celery seed and vinegar, and season with salt and black pepper. Add the drained cabbage and carrots and toss to coat evenly with the dressing. Cover and refrigerate for 2 to 3 hours before serving.

Transfer the pork to a large platter or baking sheet and cover loosely with aluminum foil. Skim the fat off the cooking liquid. Set the braiser over medium-high heat, bring the liquid to a simmer and cook until reduced to 1 3/4 cups, 8 to 10 minutes. Whisk in the remaining 1/4 cup vinegar, the Worcestershire sauce, ketchup and brown sugar and simmer until the sugar dissolves.

Using 2 forks, shred the meat, discarding any fat, and transfer to a large bowl. Stir in the sauce. Place 2 Tbs. pork and 1 Tbs. coleslaw on the bottom of each roll, then cover with the tops of the rolls. Serve immediately. Serves 12.

Crispy Breaded Pork Cutlets

Remember those envelopes for oven baked chicken and pork called Shake & Bake?  I remember in the 70's they were all the rage. Well, now you don't need them!

Ingredients

Serves 4

1 1/2 cups panko (Japanese breadcrumbs)

2 tablespoons vegetable oil, such as safflower

4 boneless pork loin chops (6 to 8 ounces each)

3 tablespoons Dijon mustard

Coarse salt and ground pepper

Directions

Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl. Reduce oven temperature to 400 degrees.

Meanwhile, one at a time, place chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound to make 1/4-inch-thick cutlets.

Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.

Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.

From Everyday Food, April 2008

Ted's BabyBack Ribs

If there is something I'm very proud of is having two children who are great cooks! My daughter Christina is the baker and her cookies are legendary not only in our family, but also with friends and neighbors. My son Ted, on the other hand, is the grill master. He used to be the burrito king but ever since he moved to Georgia he's developed into a great griller.

Last Christmas he got a smoker from his grandmother in law and since then, no one can touch him. About a couple of months ago, when I visited the family in Atlanta, he served me some of the best ribs I have ever had... no question!

Under his guidance and without a smoker I served these about a month ago and they were outstanding. If you don't have a smoker, he recommends cooking them in beer in a 250 degree oven sealed for about two hours. He makes his own rub (of course!) I had Emeril make mine. The barbecue sauce is all mine!

I am posting this early so you can start planning ahead for your Labor Day Weekend which is a week from tomorrow.

Ingredients

2 Slabs Pork Baby Back Ribs

1 can light beer

2 TB. Emeril's Rub for Pork

Barbecue Sauce (Recipe follows)


The night before you cook them, rub spice mixture over the ribs. I used Emeril's because it was the only good one I could find at the store I went to, but others will do too. Seal in tin foil paper and place in fridge. Before you cook then, open tin foil and pour 1 small can light beer. Reseal tight and place in the oven at 250 degrees for 2 hrs. Remove from the oven bring to room temperature and set aside until ready to grill. Remove from tin foil and place in a medium hot grill. Cook each side for 10 minutes. Brush barbecue sauce on one side and cook an additional 10 minutes. Do the same for the other side. You will be cooking a total of 40 minutes..10 mins. each side without sauce, 10 mins. each side with sauce. Let rest for 10 minutes. You can serve with leftover barbecue sauce on the side.


Barbecue Sauce

Makes 3 cups

1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon red-pepper flakes
3 tablespoons light-brown sugar
2 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon molasses
1/4 teaspoon ground black pepper


Directions

In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook 30 seconds.

Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper. Cook, stirring occasionally, until thickened, 5 to 10 minutes.

I usually serve ribs with my potato salad and sliced tomatoes with balsamic and fresh basil. An Australian Shiraz or Argentinian Malbec goes well with it.