Category Archives: Pork

Spice Encrusted Pork in Orange Chipotle Sauce

Driving through the sleepy little town of Petaluma, California, known for its eggs and dairy,  you might see no reason to pull into an undistinguished strip mall. Way in the back left corner of the  parking lot, near Leo’s Vacuum Cleaners and a deserted nail salon, sits a diamond in the rough called Dempsy’s Brewery. First surprise—the charming atmosphere. If it’s warm, sit outside overlooking the Petaluma River. In inclement weather, my first choice is the comfortable worn wooden booth directly across from the kitchen window, permitting a preview of outgoing dishes punctuated with lively shouts of “mas papas fritas, por favor!” and “con tomate!” Second, the beer rocks, with a selection of ales including their classic Red Rooster, Irish Ale and Ugly Dog Stout plus a variety of intriguing seasonal offerings. Stop by the bar and refill your jug for later that evening. We did. What more can you expect from a brewery—perhaps a pile of Buffalo wings or potato skins? That’s where the tertiary layer of this unassuming treasure comes in; the food transcends brew pub fare and rises to the level of some of the best restaurants in the San Francisco Bay Area. Seasonal produce from the owner’s own farm star in imaginative combinations from all ethnicities. The menu changes daily, and might include a Mexican posole, a Greek hummus plate, or a mixed plate of little gems like fresh caperberries, home made flat bread and beet salad. Determined to recreate a orange/chipolte pork sandwich served with cole slaw on soft potato bread I interrogated various waiters and cooking staff, extracting one or two ingredients from each. We improvised the rest, and although it’s not an exact recreation, came up with this equally flavorful rendition.

Spice Encrusted Pork in Orange Chipotle Sauce

Course Main
Cuisine Middle Eastern
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 8

Ingredients

  • 3 lbs pork roast
  • mesquite chips

Spice Blend for Pork

  • 2 tsp organic granulated onion
  • 1 tsp organic ground cumin
  • 1 tsp organic ground coriander
  • 1 tsp organic ground orange peel
  • 1 tsp fine sea salt
  • 1 tsp organic ground black peppercorns
  • 1/2 tsp organic ground cayenne

For Sauce

  • 1/2 gallon orange juice
  • 6 oz Guiness Stout or other dark beer
  • 1/3 cup soy sauce
  • canned chipotles from 1-3 depending on your heat tolerance or addiction, pureed
  • 1 cup brown sugar

Instructions

  1. Wash and pat dry pork roast.
  2. Massage spice mixture into pork.
  3. Grill pork on indirect heat, using mesquite chips. This takes several hours. Use a meat thermometer.
  4. Combine sauce ingredients and bring to boil, then lower heat and simmer until reduced and thickened.
  5. Let pork roast cool. Cut as thinly as possible. It may just come apart in shreds, which is fine.
  6. Place pork in sauce and let the sauce soak in until you are ready to assemble the sandwiches.
  7. Serve on soft white rolls, with enough fortitude to absorb the sauce, and with
  8. Coleslaw with Fennel.

Pomegranate Blood Orange Glazed Pork Tenderloin

Some historians speculate that the pomegranate, rather than the apple, was the source of all that drama in the Garden of Eden. In this heart-healthy recipe, the tension between the assertive spices and the sweet fruity glaze creates a drama all its own. Good for the heart, speaking both anatomically and metaphysically!

Pomegranate Blood Orange Glazed Pork Tenderloin

Course Main
Cuisine Middle Eastern
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 -4

Ingredients

  • 1 pork tenderloin
  • 3 1/2 tsp organic Coriander·Cumin rub
  • 2 organic cinnamon sticks
  • 1 tbsp olive oil
  • 3/4 cup pure pomegranate juice
  • 1 blood orange or any juicy orange
  • 1 tbsp balsamic vinegar
  • 1/2 tsp cornstarch
  • 1/2 cup water
  • 1 tbsp butter
  • pomegranate seeds for garnish optional

Instructions

  1. Rinse and dry pork loin. Mix ground spices and seasonings together and rub on meat.
  2. Heat olive oil in pan and sear pork loin on every side until brown and cooked throughout (at least 20-25 minutes).
  3. Remove pork loin and set aside on plate.
  4. Whisk cornstarch with water.
  5. Pour pomegranate juice in pan and bring to medium heat, scraping pork bits and stirring.
  6. Add cornstarch mixture, balsamic vinegar and juice from blood orange and bring to a boil.
  7. Add cinnamon sticks and swirl in the butter.
  8. Reduce heat and reduce until mixture is thickened and syrupy (at least 15 minutes).
  9. Slice pork thinly, plate and drizzle with pomegranate/blood orange sauce.
  10. Sprinkle with a few pomegranate seeds for garnish, if desired.
  11. NOTE 1: My local Mediterranean market carries a product by Zadaf called "pomegranate paste." It is 100% pomegranate and comes in a tall glass bottle. I find it a less expensive alternative to using regular pomegranate juice, and since it is already thick and syrupy less reduction time is necessary. If you can find it, substitute it for the pomegranate juice, water and corn starch. It is less than $7.00 for a large bottle, can also be used for a pomegranate tequila sunrise, and can be ordered at http://sadaf.com/store/product518.html
  12. NOTE 2: Any pork tenderloin will do, but the last time I made this I used one from my local supermarket by Hormel that had been marinated in lemon and garlic—very moist!!

Scallops Wrapped in Spiced Bacon

 

Scallops Wrapped in Spiced Bacon

This has become one of my more popular "apps". It delivers a little kick, (and tastes like it takes more time to prepare than it does).
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12

Ingredients

  • 1 lb sea scallops
  • 6 tbsp brown sugar dark
  • 3/4 tbsp organic ground cayenne
  • 1/2 tbsp organic curry powder
  • 12 slices bacon about 3/4 lb
  • 24 toothpicks

Instructions

  1. Preheat broiler. If necessary, remove ligament from scallop. Cut scallops in half.
  2. Brown bacon in a heavy skillet over medium heat (until edges brown, but it is still flexible). Place bacon on paper towels; pat and leave to cool.
  3. Stir together brown sugar, cayenne and curry in a medium bowl.
  4. Cut bacon in half (so two equal, shorter lengths). Coat evenly on both sides with sugar mixture, pressing to help it adhere. Place a scallop half on each slice of coated bacon; wrap scallop with bacon strip and secure with a toothpick.
  5. Lightly oil the top of a broiler pan, and place wrapped scallops on pan. Broil about 5 inches from heat until bacon is browned, and scallops are opaque (about 5-6 minutes); turn and broil another 5-6 minutes. Remove and serve.

Split Pea Soup

 

Split Pea Soup

We don't get many rainy days in Colorado, so I really look forward to them. Today we were treated to a rare rainy day. I made split pea soup and took Einstein on a walk along the Platte River while the flavors in the soup melded together. This soup is filled with flavor and makes enough for four. It freezes well, so I usually make a double batch, freeze half and save it for when the snow falls as an apres ski treat.
Course Main, Soup
Cuisine American, French
Servings 4

Ingredients

  • 2 sliced uncured bacon
  • 1 medium onion minced
  • 1 carrot minced
  • 1 celery stalk minced
  • 3 cups split green peas
  • 4 cups low sodium chicken broth
  • 1 cup water
  • 1/2 cup dry white wine
  • 1 organic bay leaf
  • 1/2 teaspoon organic thyme dried
  • 1/2 teaspoon organic oregano dried
  • coarse sea salt and ground black pepper to taste

Instructions

  1. in a large sauce pan, cook bacon over medium heat
  2. remove from pan and dice into small pieces
  3. add onion, garlic, carrots, and celery to the bacon pan and saute 4 minutes
  4. add split peas and bacon and saute for one more minute
  5. add chicken stock, water, white wine, and bay leaf, bring to a boil for 5 minutes
  6. reduce heat, cover and simmer for 45 minutes.
  7. let cook, puree in blender unit smooth.
  8. Nutritional Information/Serving

Good Morning Vietnam Sandwich

 

Good Morning Vietnam Sandwich

Toasty warm on the outside and thickly layered with crunchy marinated carrots, bright green cilantro and cold refreshing cucumber - all necessary to cool down the fiery chili-encrusted pork at the core - these Vietnamese sandwiches are dangerously addicting. I started the preparation for lunch the night before, but we were so excited about it that we had them for breakfast (with Vietnamese style ice-coffee). Thus the name.

Course Lunch
Cuisine Other
Servings 4

Ingredients

  • 5 thinly sliced pork tenderloin cutlets
  • I cup Sriracha Chili sauce such as Lee Kum Kee if not at your supermarket, sold at Asian food stores
  • 1/2 cup water
  • 1/2 cup sugar
  • 1 cup rice vinegar
  • 1/2 cup water
  • 2 Tablespoons sugar
  • 1/2 teaspoon coarse sea salt
  • 1 medium cucumber chopped finely
  • 1 bunch cilantro chopped
  • 4 medium carrots shredded in food processor or finely julienned
  • 4 soft rolls or a French baguette
  • mayonnaise

Instructions

The night before:

  1. Combine Srirachi sauce, water and 1/2 cup sugar. Slather on both sides of pork cutlets.

  2. Place cutlets on baking sheet or small roasting pan coated with vegetable oil
  3. Cook at 400° for about 20 minutes, or until pork is done throughout.

  4. Let pork cool, then cut into small cubes.
  5. Boil rice vinegar, water, salt and sugar. Let cool
  6. Place shredded carrots into rice wine mixture and let sit in refrigerator overnight.

When you are ready to eat:

  1. Open rolls and lay on rack in oven. Toast at 400 degrees until crunchy on outside.
  2. Drain carrots in colander.

  3. Pull out rolls and slather with mayonnaise and a drizzle of Sriracha sauce.

  4. Layer rolls generously with carrots, cucumber, cilantro and pork.
  5. Force rolls closed and bite.