Pulled Pork Ragu

 

Pulled Pork and Mushroom Ragu
Making a tomato pasta sauce can be a process and time-consuming.  To get a deep meat flavor, you must fry all your meat and simmer all the meat in your sauce for hours.  I like to add some of the fat from the meat to the sauce.  I call this "flavor."  The sauce simmers away, and as the fat rises to the top, it is skimmed off.  Here is a recipe you can make in 30 mins with prepared marinated pork.

 The other day I made a considerable size of pork butt roast marinated in my favorite mojo.  I shredded the meat and reserved it with some of the flavoring juices in the refrigerator until I was ready to use it.  This allows the meat to absorb additional flavor giving your pasta sauce a great gusto. 

Ingredients:
2 TBS olive oil
1 cup onions, chopped
2 cloves garlic
8 ozs mushrooms, sliced
1/2 cup roasted red peppers, sliced
1/8 tsp red pepper flakes
2 cups prepared shredded pork (with juices)
2 - 28 ozs cans crushed tomatoes
1 TBS basil, chopped
1 TBS parsley, chopped
1 lb favorite pasta, cooked

Directions:
Heat oil in a large stockpot or skillet on med/high heat.  Stir in onions and saute for 5 mins.  Stir in garlic and mushrooms and saute for additional 5 mins.  Stir in the roasted peppers, red pepper flakes, and pork, tomatoes, and spices.  Season with salt and pepper.  Slightly cover and reduce temperature to med/low.  Let it cook for 20 mins, stirring every 5-10 mins to prevent food from sticking to the bottom of the pan.  Stir in the herbs.  Serve with your favorite pasta.  Top with grated parmesan cheese

 

Margherita Potato Frittata

Ingredients:
4 TBS olive oil
4 cups potatoes, peeled and cubed small
1/4 cup onion, chopped fine
1 garlic cloves, chopped fine
2 TBS butter
1/8 tsp salt
1/8 tsp course black pepper
2 TBS grated cheese
8 eggs, beaten
1 cup shredded cheddar cheese
8 dollops pizza sauce
8 slices fresh mozzarella cheese
8 slices fresh tomato
3 large basil leaves

Directions:
1.  In large cast iron skillet heat oil on med/high heat.  Preheat oven to 350 degrees.
2.  Add potatoes and sauté until starts to brown. Approx. 10 mins.  Stir to prevent from sticking.
3.  Add onions and garlic, stir.  Saute for additional 5 mins.  Add butter, stir.  Season with salt and pepper then add grated cheese.  Stir.  Spread potatoes evenly across pan to make level.
4.  Add beaten eggs.  Top with cheddar cheese.  Shake skillet so eggs incorporate into potatoes.
5.  Drop dollops of pizza sauce on top of potatoes/eggs in skillet evenly around outside perimeter.  Now, add a slice of mozzarella cheese on top of each dollop of sauce, overlapping.  Add a slice of tomato on each slice of mozzarella, overlapping as well.
6.  Place skillet in oven and bake for 10 mins.
7.  Quickly switch oven to broil to top brown for 5 mins.  Remove.  Sprinkle top of frittata with fresh basil.  Slice into 8 pieces.
Makes 8 slices

Cubano Sandwich

Pressed Cuban Sandwich

The Cuban Pressed Sandwich, or the Cubano was said to have

been created in Cuba in the late 1800’s.  It was a simple sandwich for Cuban workers traveling in Key West and Miami, but later became popular in the Ybor (Tampa, FL) area.  

The Sandwich is made with ham, roasted pork, Swiss cheese, pickles and mustard.

The original sandwich also included salami, but was later removed, probably due to the

influence of Italian immigrants who lived side-by-side with Cubans and Spaniards in Ybor City.  The sandwich is known to use a special Cuban bread which is pressed, to create a crispy exterior crust.  The sandwich can be buttered and pressed in a pan with weights, or in a Panini press.  

I decided to make my Cuban both ways.  I did find that the heavier you press, the

crispier the bread was.  Using Three Bakers 7 Ancient Grains Bread was certainly

a very good choice.  The bread was perfectly toasted and tasted great with each bite.  

Ingredients:

8 slices (Three Bakers 7 Ancient Grains Bread)

4 TBS mustard

2 cups Pre cooked Pork Butt, shredded (See recipe below)

½ lb swiss cheese, sliced (12 slices)

8 slices ham

2 whole dill pickles, sliced lengthwise

Directions:

1. Preheat Panini Press on high.  
2. Spread generous amount of mustard on each slice of bread.  Top four slices of bread with swiss cheese.  Top cheese with shredded pork, another slice of Swiss, two slices of ham, two slices of pickle, ending with another slice of swiss.  Top sandwich with slice of bread.  
3. Add sandwiches to Panini Press.  Close cover and toast, approx. 3 minutes or until toasted.  Serve

Note:  Pressed Sandwiches can also be cooked on stove top in large skillet.  Butter outside of each slice before assembling.  Toast in skillet then carefully flip to toast opposite side.  

Makes 4 Sandwiches

To Cook Pork Butt:

1. Place pork in large oven safe baking deep dish.  Season with salt and pepper.  Pour 2 cups mojo marinade over top of pork.  (Can be found in grocery store aisle where dressings are).  Cover and cook at 250 degrees for 8-10 hours.  Can also be cooked in pressure cooker.

Bacon Wrapped Jalapeno and Cheddar Stuffed Berbere Ribs

These Berbere Ribs are a fantastic party/bbq food.  You will be the hit of your get together with this killer recipe.  These ribs are stuffed with char grilled jalapeños and cheddar cheese then secured around a rib with smoked bacon.  The flavors are balanced with a sweet bbq sauce. 

Ingredients:
1 rack St Louis Style ribs, cleaned and trimmed
1 cup Berbere Spices
1 small bottle of cider vinegar
2 bottles beer
1/4 cup olive oil
6-8 jalapeno peppers, sliced in half, lengthwise (seeds removed)
8 ozs sharp cheddar cheese, sliced into 1/4 inch pieces.
1 lb bacon, thin sliced
1 cup sweet bbq sauce

Equipment Needed:
1 grill
baking sheet
rack
tongs
aluminum foil
pot holder 
cutting board
basting brush


Directions:
1.   Preheat grill to 325-350 degrees.
2.  Clean and trim ribs by removing extra fat and membrane.  Pour or brush on cider vinegar on both sides of ribs.  Season with salt and pepper.  Rub Berbere spice on both sides of ribs.  Place ribs on rack and place on baking sheet.  Place baking rack in center of hot grill.  Pour 1 bottle of beer into baking sheet (for moisture).  Cover with aluminum foil.  Cover and cook for 1 hour.  Remove foil from ribs, with cover down cook for another 45-60 mins.  Remove from grill.  Slice ribs between the bones.
3.  Slices jalapeños.  Brush with olive oil and place on grill.  Cook for approx. 3 mins on each side to char.  Season with salt.  
4.  To assemble ribs:  Place cheese on top of rib meat.  Place pepper on top of cheese.  Wrap bacon around to hold together.  Brush with bbq sauce.  Grill for approx. 5 mins per side, making sure all sides are grilled.  Add additional bbq sauce, if needed.

Serves 6-8

Seared Pork Chops with Spicy Blueberry Bacon Jam

6 bacon strips, fried (reserve 4 TBS grease)
1 small onion, chopped
1 garlic clove, chopped
3 TBS brown sugar
2 TBS balsamic vinegar
1/2 cup Ruby Red pink grapefruit juice
1 cup fresh blueberries
1/2 tsp red pepper flakes
1 TBS fresh basil, chopped
1/4 tsp salt
4 seasoned pork chops

Directions:

1.  Fry bacon until crispy on both sides.  Place on paper towel to absorb excess oil.  Reserve 4 TBS bacon grease.
2.  In small/medium size sauce pan, add grease.  Heat on medium temperature.
3.  Add onion, sauté until soft, stir (approx. 3-5 mins).  Add garlic and sugar, stir.  Saute for additional 2 mins or until sugar dissolves. 
4.  Add vinegar, grapefruit juice, blueberries, pepper flakes and basil, stir.  Cook until blueberries soften (approx. 3 mins).  Season with salt, to taste. 
5.  Chop bacon.  Add approx. 4 strips to sauce pan, stir.  Reduce liquid down until thickens and caramelizes. (approx. 3 mins)
6.  Season with salt and pepper on both sides.  Sear pork chops on both sides in same skillet used to fry bacon.  ( approx. 4-5 mins. each side, depending on thickness)

Serve chops with Blueberry Bacon Jam.  Garnish with additional bacon pieces and greens

Serves 4

Banana Curry Pork with Grilled Pear and Brie

Ingredients:

8 bonesless, pork chops, (approx. 1 inch thick), seasoned with salt and pepper
3 TBS olive oil
1/2 cup onions, chopped
2 cloves garlic, chopped
1 small habanero pepper, chopped
1/2 tsp cumin
1/2 tsp tumeric
1/2 tsp cinnamon
3/4 tsp corriander
4 TBS butter
1 small very ripe banana
1 tsp flour
1 cup coconut milk
1 TBS lemon juice
1/2 tsp salt
1/2 tsp course black pepper
15 oz can pear halves, juice reserved (yields approx 1 cup juice)
1/2 cup cream brie, warm
cilantro sprigs, for garnish

Directions:

1.  Grill chops approx. 7-8 mins on each side.  Cover, put aside.
2.  Drain pears and reserve juice.  Grill pears to achieve grill marks (approx 5 mins).  Cover, put aside.
3.  In large skillet over med/high heat add oil.  Heat for 2 mins.
4.  Add onions, garlic and habanero pepper.  Stir and sautee for approx. 4-5 mins.
5.  Add cumin, tumeric, cinnamon, corriander and butter.  Stir.  When butter melts stir again.
6.  Add flour and stir.  Let sit for few mins. 
7.  Add coconut milk, lemon juice and 1 cup pear juice.  Season with salt and pepper.  Simmer for approx. 5-7 mins.
8.  Add sauce to blender to puree.
9.  To Plate:  Add sauce to dish.  Top with pork chop then grilled pear.  Drizzle with warm brie cheese.  Add cilantro sprigs for garnish.

Note:  Brie cheese can be warmed in microwave for just a few minutes.  Stir, then drizzle.

Fruity Graham Buttermilk Pork Chops

4-6 Pork Chops, trimmed

olive oil, to saute

1 egg, beaten

1/2 cup buttermilk

1/2 cup each of ground Fruity Pebbles Cereal, Graham Crackers and seasoned Bread Crumbs

(mixed in separate bowl)

Combine cereal, graham crackers and seasoned bread crumbs.  In separate bowl beat egg, add buttermilk.  Heat oil in frying pan.  Dredge chop in wet mixture then in dry, covering on both sides.  Season with salt (to taste), saute, flipping to brown on both sides.

Cherry Coke Pulled Pork

1 large Pork Shoulder
1 can Dr. Pepper soda
1 can Cherry Pie Filling
1 cup brown sugar
1 small onion, pureed
3 large garlic cloves
2 bay leaves
salt & pepper, to taste

Preheat oven to 250 degrees.  Place Pork Shoulder in large oven safe covered dish.  Add soda, cherry pie filling, sugar.  Puree onion and garlic in food processor or blender, add to pork.  Add bay leaves, salt and pepper.  Bake for 8- 10 hours (depending on size)  Meat should fall off bone easily.