Tag Archives: pork

Nov11

Anise-Scented Bonelss Pork Country Style Rib Stew

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anise-scented boneless pork country style rib stew

Anise-Scented Boneless Pork Country Style Rib Stew

4-6 servings

My mentor in cooking is Ina Garten.  I just love her style and recipes so I do enjoy her cook books.  The other cook book I use continually is one that was recommended to me by one of my favorite B&B guests, Ruth.  She led me on to the How to Cook Everything –Simple Recipes for Great Food by Mark Bittman.  I like it a lot because he kept true to his word: the recipes are simple with a lot of room for variations and YOUR imagination. The following recipe he delegated to short ribs, however, I had just bought some excellently priced boneless pork country style ribs and thought that they would do instead.  And indeed, they substituted just fine and were excellent.  So, I’m passing this on for your culinary enjoyment as well.

Ingredients:

1 Tblsp. peanut or neutral vegetable oil

3 Lbs. meaty short ribs, more or less (I used the boneless pork country style ribs but you can also use lamb shanks.)

Freshly ground pepper or Szechwan peppercorns to taste

1 medium large onion, chopped

5 nickel-sized fresh ginger (I used that) or 2 Tsp. ground ginger

3 cloves garlic, lightly crushed

5 whole star anise

1/2 C. soy sauce (which I used) or fish sauce

1 C. water

1 Tblsp. rice vinegar (I used) or white wine vinegar

2 Tblsp. sugar

2 medium carrots, peeled and cut into ¼ -inch thick slices (I didn’t have 2 carrots, so I used one carrot and 1 large celery stalk)

Salt (optional-I didn’t use)

Instructions:

  1. Heat oil over medium-high heat in a Dutch oven or similar pot.
  2. Brown the ribs well on all sides, seasoning them with pepper.  Regulate the heat so the ribs will not burn.  This will take about 20 minutes so don’t rush it. (This is the way I did it.) (You can also do the browning in the oven: preheat oven to 500 and roast the ribs, turning once or twice, until brown all over: time will be the same—20 minutes.)
  3. Remove the ribs and pour off most of the fat(I had very little left)
  4. Lower the heat under the Dutch oven to medium and cook the onion, stirring, until they begin to soften –about 5 minutes.
  5. Stir in the ginger and garlic and continue to cook 2 more minutes
  6. Add all the remaining ingredients except for the carrots (celery) and salt if you wish to use that. Bring to a boil and return the ribs to the pot.  Reduce the heat to low and cover.  Cook gently, turning the ribs occasionally, for about 1 hour.  I cooked my ribs for 1 ½ hours.
  7. Then add carrots (celery) and cook for another 30-45 minutes or until the meat if just about falling off the bone.
  8. Preheat oven to 200 about 10 minutes before the ribs with the carrots are done.
  9. When your ribs are cooked in the pot just the way you want them, remove them and the veggies with a slotted spoon to an oven proof dish.  Also discard the ginger pieces and the star anise.  Place the pot in the 200 degree oven to keep ingredients warm.
  10. Turn the heat under the pot with the remaining sauce to high in order to reduce the liquid, stirring, until it is thick and syrupy, about 10 minutes.
  11. Taste and add salt or more soy sauce if necessary and spoon the sauce over the ribs.
  12. Serve with white rice and a side of salad or other kind of veggie.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Oct24

Roast Pork with Potatoes and Sauerkraut

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Roast Pork with Potatoes and Sauerkraut

Makes 6 servings or more

I read that pork is supposed to go up in price soon, however so far, I’ve found that here in our valley it’s been extremely reasonably priced.  So, I couldn’t resist and I bought another Boston butt pork shoulder roast (bone in). BRRR– at this time of the year I start thinking about warm sauerkraut.  I sure do enjoy it on cold days and you can always improvise a bit and make a yummy Reuben sandwich later with the left over sauerkraut and pork.  So, here’s the way I cooked this dish.

Ingredients:

2 Tblsp. minced garlic (fresh is better)

2 Tblsp. minced fresh sage leaves (fresh is definitely better but you can use 2 tsp. dried sage if fresh is not within your realm)

1/4  Tsp. fennel seeds

1/2 Tsp. dill weed

A splash of white vermouth

S&P to taste

1 package Boar’s Head sauerkraut not drained—you can use canned, but I happen to like this brand.

S&P to taste

2-3 medium sized peeled baking potatoes cut into 1-inch cubes

2 Tblsp olive oil

1 (3-4 pound) pork loin, bone in, or 1 (2-3) boneless roast

 

  1. Preheat oven to 425 degrees.
  2. In a small bowl, mix the garlic, fresh sage, and S&P.
  3. Place potatoes and sauerkraut in a Pam sprayed oven proof dish large enough to hold the pork as well. Toss the potato/sauerkraut mixture with the fennel, dill, S&P, a tad of the sage leaf mixture and vermouth. Place the dish in the 425 degree oven while you prepare the pork.
  4. With a thin-bladed knife make slits all over the pork and then, with YOUR FINGERS, insert most of the remaining garlic-sage mixture.
  5. Take the hot dish with the potato/sauerkraut mixture out of the oven and nestle pork into the mixture.  Pour the olive oil over the roast and then spread the rest of the garlic-sage mixture over the roast.
  6. Place roast nestled in the potato/sauerkraut mixture in the 425 degree oven for 30 minutes.
  7. Turn oven down to 325 degrees and remove dish from the oven; gently with tongs remove the pork roast to a platter; stir the potato/ sauerkraut mixture in the dish because some of it may be sticking to the bottom; and replace roast nestled in the potato/sauerkraut mixture. You can pour a little more olive oil on top of roast if it looks a bit dry or if there are pan juices, baste the pork with them.
  8. Replace roast dish in the 325 degree oven and continue to cook for about 3/4 hour more.  Start checking the meat by sticking an instant-read thermometer.  It should register 145 to 150 degree F when done.  Don’t let the roast over cook. Pork tends to dry out rapidly.
  9. When you think that the pork is just about done, take the roast out and place on a warm platter.  Let rest for 10 to 15 minutes.
  10. In the meantime look at your potato/sauerkraut mixture and test to see if everything is done. I bet it will be If not, let it roast a bit more.
  11. If you wish a richer or more unique taste, you might try adding at the beginning of this recipe some raw bacon slivers and maybe some caraway seeds.  I haven’t tried this myself, however, my mind always likes to expand when cooking—and I hope that I am leading my readers to doing this themselves.  As always I am always open to comments or suggestions.
  12. Lastly, once again, thank you everyone for giving me the encouragements and compliments for these columns I am writing.  You all have made my day if not my year.  Additionally, I want

to thank everyone at the Weekly Sun for their fabulous support.  I hope that all my readers will give them their support as well.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Sep7

Roast Pork with Sage, Fresh Corn and Potatoes

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roast pork with sage potatoes corn (4) roast pork with sage potatoes corn (15)Roast Pork with Sage, Corn, and Potatoes

Makes 6 servings or more

(There is no need to use a cover for this casserole dish.)

Fresh Hagerman corn is still on my mind and I did note that on sale and for a good price in our markets was pork loin roast, so here you go:

Ingredients:

2 Tblsp. minced garlic (fresh is better)

2 Tblsp. minced fresh sage leaves (fresh is definitely better but you can use 2 tsp. dried sage if fresh is not within your realm)

1 onion sliced thin (optional)

S&P to taste

3-4       medium sized peeled baking potatoes cut into 1-inch cubes

1 or 2 ears of corn-kernels cut off from fresh husks or frozen kernels if necessary

2 Tblsp. plus some- olive oil

1 (3-4 pound) pork loin, bone in or 1 (2-3) boneless roast

  1. Preheat oven to 425 degrees.
  2. In a small bowl, mix the garlic, fresh sage, and S&P.
  3. Place potatoes, (thinly sliced onion-optional), and corn in a Pam sprayed oven proof dish large enough to hold the pork as well. Toss the potato/corn mixture with 2 Tblsp. olive oil and about 1 tsp. of the garlic-sage mix.
  4. Place the dish with the potato/corn mixture in the 425 degree oven while you prepare the pork.
  5. With a thin-bladed knife make slits all over the pork and then, with YOUR FINGERS, insert most of the remaining garlic-sage mixture.
  6. Take the hot dish with the potato/corn mixture out of the oven and nestle pork into the mixture.  Pour a bit more of the olive oil over the roast and then spread the rest of the garlic-sage mixture over the roast.
  7. Place roast nestled in the potato/corn mixture in the 425 degree oven for 25 minutes.
  8. Turn oven down to 325 degrees and remove dish from the oven; gently with tongs remove the pork roast to a platter; stir the potato/ corn mixture in the dish because some of it may be sticking to the bottom; and replace roast nestled in the potato/corn mixture. You can pour a little more olive oil on top of roast if it looks a bit dry or if there are pan juices, baste the pork with them.
  9. Replace roast dish in the 325 degree oven and continue to cook for about 3/4 hour more.  Start checking the meat by sticking an instant-read thermometer.  It should register 145 to 150 degree F when done.  Don’t let the roast over cook. Pork tends to dry out rapidly.
  10. When you think that the pork is just about done, take the roast out and place on a warm platter.  Let rest for 10 to 15 minutes.
  11. In the meantime look at your potato/corn mixture and test to see if everything is done. I bet it will be. Add 2 or 3 tsp. of red wine vinegar and stir well. If the mixture needs to brown crisp a bit more, turn up the oven or even turn on the broiler and let brown/crisp then.  Once again, watch carefully that it won’t crisp too much.
  12. I serve my roast on a pretty platter surrounded by the potato mixture and edged with thinly sliced tomatoes and some parsley to add more color. Tomato goes with this very nicely.
  13. A crisp white wine will go perfectly with this dish.  Bon Appetit.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

May4

Roast Pork Rubbed with Sage, Garlic, Potatoes, Cabbage, Carrots & Onions

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roast pork with sage potatoes corn (15) roast pork with sage potatoes corn (4)

Roast Pork rubbed with sage & garlic with Potatoes, Cabbage, Carrots, & Onions

6 or more servings

I just bought a beautiful Fresh Boston Butt (Natural antibiotic free & no added hormones) Pork Shoulder Roast (bone in) for a very good price indeed-under $2/lb. It was a rainy and cold spring day and this was a perfect way to cook it for this kind of weather.  Supposedly this recipe originates from Naples, but who cares—Ketchum is a good place to cook it as well even though we are famous for lamb.  This is a rare pork recipe that if done so easily correctly is moist and tender—even though pork can easily be tough.

Ingredients:

1 3-4 lb. pork Fresh Boston Butt (and according to Mark Bittman, “in Boston, evidently they did not know which end was up, since this is the shoulder)

2 Tblsp. minced garlic

2 Tblsp. fresh minced sage leaves or 2 Tsp. dried sage

S&P to taste

3 baking potatoes, scrubbed, skin left on, cut into thirds

1/2 head of cabbage cut into 1/6’s

2 large carrots, peeled, and cut into quarters

1 large onion cut into eighths

1 nice handful of Parsley, chopped

1 Cup or a bit less of Vegetable Stock

2 Tblsp. or more of Olive Oil

Directions:

Preheat oven to 425.

Mix together the garlic, S&P, and sage.

Bring pork to room temp, spray or rub some olive oil over it all, and then slit in the pork on both sides with a sharp knife little 1 inch slits.. Place all but 1 tsp. full of the garlic mixture into slits, using your fingers to dig it in place the garlic mixture, and what’s left over, spread over the rest of the pork.

In a 10 inch round baking dish that has been sprayed with a non-stick olive oil spray place and mix the potatoes, cabbage, carrots, onion, the 2 tblsp. olive oil, parsley and the one left over tsp of the garlic mixture.

Nestle the roast among the vegetables in the dish.

Place the baking dish with the roast and veggies on the middle rack in the 425 degree oven and roast undisturbed for 30 minutes.

Take dish out, turn oven down to 350, and stir veggies a bit.

Add 1 Cup or a little less of vegetable stock to the dish.

Put dish back in oven and continue cooking, stirring every now and then if need be, for one hour for a 3 lb. pork butt and more for a larger one—or at least to when an instant read thermo registers 145 to 150.  Let dish rest for 10 to 15 minutes before serving.

Artichokes are a nice side dish to serve with this wonderful dish.

 You DO NOT WANT TO OVER COOK!!!! this dish.  It’s best to keep testing the roast for doneness and tenderness and remember that it will keep cooking a bit when resting. Pork tends to dry out very quickly; however, if you are careful, it can be very moist and tender.    

Apr20

Orange Scented Pork & Veggie Stew

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Orange-Scented Pork and Veggie Stew

Serves 6

The weather report is saying: tomorrow a little snow with rain; the day after a chance of sun, cloudy and partly cloudy and warmer with temps ranging from 30 to 60; the day after that a little snow with a chance of thunder; well you get my drift.  It’s spring and wait one minute because the weather will not be the same as it was the minute before.  Spring is fun and full of surprises. I’ve never down hilled with lightening and thunder looming overhead, however, the other day I thought that might have been a possibility. Anyway, one thing is for sure, here in our gorgeous mountains it’s perfect weather now to enjoy this wonderful stew.  Pork can be a nice surprise for the shopper in these difficult economic times because it’s usually priced very reasonably—depending on the cut of course.  A stew can use many different cuts of meat and in this recipe I actually used the thinner pork loin chops which truly were priced very well.  So, here you go and I hope that you’ll enjoy this as much as I have.

Ingredients:

2 ½ Lbs. boneless pork shoulder cut into 2 inch cubes or I used the thinner pork loin chops (with a bone) cut the meat into cubes and inserted the chop’s bones in the cooking process.  I took the bone out before serving.

S&P

2 Tblsp. Olive Oil (more if needed)

2 Onions Diced or Thin Sliced (I like mine thin sliced)

1 Tblsp. Minced Garlic

2 Cups Italian Style Diced Tomatoes With Juice (if you wish a thicker stew, drain the tomatoes before adding them.)

1 Tblsp. Brown Sugar

Zest of 1 Orange (Removed in a 1 long strip if possible, if not, that’s OK)

3 C. Chicken Broth

1 C. Dry White Wine or Dry Vermouth

4 Carrots–halved lengthwise, then cut in 1” lengths

2 Parsnips- prepared like the carrots

4 Tblsp Chopped Fresh Mint Leaves

Vermicelli, for serving with the Stew—Rice is OK as well

Directions:

1.        Parboil in very little water the carrots and parsnips for 3 minutes.

2.        Season pork with S&P. Place the olive oil in a large pot over medium heat and brown the pork for about 6 minutes.  Remove and set aside.

3.        Reduce the heat to low, adding more oil if needed, and cook the onions and garlic until soft, about 10 minutes, stirring occasionally.

4.        Add the tomatoes, sugar, orange zest, chicken broth, and white wine.  Return pork to the pot and bring to a boil over high heat.  Reduce heat to medium-low and simmer, partially covered for 1 hour. (If you used the thinner pork loin chops, the time may be only 30 to 45 minutes) Stir in carrots and 2 Tblsp.of the mint.  Season with some more S&P if needed. Cook partially covered until the pork is tender, about 15 minutes longer.  Remove and discard orange zest if you wish-however, I think it’s sort of fun to keep it in.

5.        Sprinkle with the remaining 2 tablespoons of mint and serve over the vermicelli or rice.

6.        Since you still have one left over orange this is what I serve the stew with: a fresh lettuce that has thinly sliced raw red onion and cut orange segments in it ;or I thin slice some Brussels sprouts and sauté them gently in a mixture of butter/olive oil and some brown sugar. Right before they are done, I add the cut orange segments.

 

  Are you a frustrated, overworked or timid cook? Call Margot for help @ 721-3551

& please feel free to email her @ margot6@mindspring.com for comments or ideas

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

Apr19

Lentil & Pork Soup

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Lentil and Pork Soup   

Ingredients:

2 Tblsp. Olive Oil

½ chopped onion or up to 2 C. sliced leeks(add some greens)

2 chopped cloves garlic

S & P

1 tsp. fresh thyme (or dried)

½ tsp. ground cumin

Chopped carrot(as much as 1 1/2 C)

Chopped celery(as much as 1 1/2C)

A little tomato juice or 2 tblsp. tomato paste

1 C. dried lentils

1 thin sliced fresh pork chop—cut up in small pieces (or 1 lb. kielbasa sausage sliced in ½ and cut up)

4 to 6 C. chicken stock(6 if using 3 C  carrots & celery)

Dried parsley flakes or fresh chopped parsley

Directions:

Heat oil in heavy stock pot of medium heat.  Saute leeks/onion, garlic, S&P, thyme, and cumin until leeks/onion is soft.  Stir in carrots and celery and sauté another 5 min. Add chicken broth, tomato juice, and lentils.  Cover and simmer for 15 to 50 min.  Stir in pork and simmer another 10 min.

 

Serve w/parmesan cheese