Bob's in the Kitchen - Braised Pork with Cream and Cabbage

From the kitchen of One Perfect Bite...This is one of our favorite dishes. It is a French peasant braise that is surprisingly easy to make and it makes a great dinner for a wet and windy evening. From start to finish, it takes about an hour to get this casserole to the table, and while it would be terrific served with mashed potatoes on the side, I used noodles because they were easier to make. Those of you who are still fighting the winter blahs will appreciate the hearty goodness of this meal. Directions for making it can be found here.

Table for Two - Grunt (Leftover Pork or Turkey Stroganoff)

From the kitchen of One Perfect Bite...I toyed with the idea of doing a retrospective this morning. I had planned to use the Remains of the Day recipe series as a theme for today's feature, but I just wasn't in the mood for encore performances and wanted to try something new. What I came up with is a recipe that fits into two categories. While it's definitely a candidate for the Remains of the Day series, it also slips very nicely into the on-going Table for Two recipe collection that we feature here. The recipe was developed by Kevin Weeks, and despite its rather inelegant name, I think you'll find its a wonderful meal for two people. It's also a great way to use up leftovers. While the recipe is scaled to feed two, ingredients can be doubled or tripled to feed a gang should that better fit your needs. I do hope you'll give this very simple recipe a try. If you have moist pork or turkey leftovers, I guarantee you'll be delighted. Here is how this leftover stroganoff is made.

Tapas - Albondigas

From the kitchen of One Perfect Bite...I hope you appreciate whimsy. The origin of a Spanish tapa, a small snack that is served with drinks, is not really known. Legend has it that illness forced 13th century Castilian king Alfonso X - also known as Alfonso the Wise - to eat small snacks with the wine that had doctors had ordered to maintain his strength. After he recovered from the illness causing his weakness, he decreed that taverns serve food with beer or wine to keep the spirits from going too quickly to patrons heads. A more practical explanation is the use of a saucer or lid to keep dust or insects out of drink glasses. "Tapa" literally means lid and the first lid was probably a slab of bread or cheese placed over the glass in which wine or beer was served. A tapa can be anything from a potato fritter to a small portion of skewered meat, the only requirement is that it must be a small dish of something edible that is served with a drink. Tapa (one snack) or tapas (two or more snacks) should not be thought of as an appetizer or meal starter. If you start eating tapas, you do not stop until you are full. While many tapas can be served as a main course, the tapas portion is about 1/4 the size of an entree and it usually requires several of them to assuage hunger. Tapas are served in bars, not restaurants, and tapas bars are extremely popular in Spain. As family size has decreased, so, too, has the size of most Spanish homes, and space limitations have made it easier to socialize and entertain outside the home. Despite problems with the economy, the tapas culture in Spain is still vibrant and thriving. Albondigas appear on many tapas menus. You'll find these meatballs are a bit softer than their Italian cousins, but they are really good and the cinnamon scented sauce in which they braise is downright delicious. They have the added advantage of being relatively inexpensive and easy to make and I know you and your crew will love them. Here is how they are made.

Frugal Foodie Friday - Slow Cooker Moo Shu Pork

From the kitchen of One Perfect Bite...This is another simple dish that is as easy on the pocketbook as it is on the cook. This recipe was developed for the slow cooker and while it takes six hours to cook, it requires only 15 minutes to prepare. In all fairness, and to avoid the ire of my Asian friends and readers, this dish really should be called Moo Shu-ish Pork. It is similar to the genuine article, but some real shortcuts have been taken in its assembly. The most prominent of them being the substitution of flour tortillas for the Mandarin pancakes with which the dish is usually served. Does it make a difference? Sure, but when you are hurried, harried and hungry, a lot can be forgiven. This is a nice family meal that's perfect for those days when you are on the run and cannot tend to pots simmering on the stove. If money is really tight, you can, of course, shred the carrots and other slaw components yourself, but the packaged varieties add only pennies to the cost of this dish, so the savings will not be significant. The pork can also be served over rice if you wish to completely eliminate the pancakes. I hope you'll keep this dish in mind for some of your busier days. It will neither make nor break your reputation as a cook, but you'll win points for your budget acumen and ability to deliver a timely meal on a dime. Here is how this version of Moo Shu-ish pork is made.

A Fabulous Roast Pork Sandwich with Rosemary Aioli

From the kitchen of One Perfect Bite...This simple sandwich is the one I promised to share with you yesterday. It has three major components and if any one of them is off, the sandwich will be a disappointment. If, however, you use fresh ciabatta, tender pork loin and the rosemary aioli I'm including in tonight's post, you are in for some memorable eating. The sandwich is based on one I found in Once Upon A Tart, coauthored by Frank Mentesana and Jerome Audureau, and while I have changed the recipe over time, I am indebted to them for this wonderful sandwich. I'll be serving it to my own guests on Super Bowl Sunday. While leftover pork can be used for this sandwich, I prefer to use the Pork Center Cut Loin Filet that is packaged by Hormel. These tiny roasts weigh about 1-1/2 pound and they'll cook in 40 to 45 minutes and produce tender slices that are a perfect size for sandwiches of this type. You'll want to liberally season the roasts with salt and coarse black pepper before roasting them. I use an Italian-style garlic salt to flavor mine. The ciabatta loaves I use for this are about 10-inches long and I've found that a loaf of this size will make five sandwiches. Tonight's recipe is for one 10-inch sandwich, and while the bread and meat are important, it's the aioli that takes this sandwich over the top. It is not hard to make and if you have a blender, upright or immersion, you'll have the world's most wonderful mayonnaise in a matter of minutes. I do hope you'll try this sandwich. It truly is a delight and I know you will enjoy it. Here is how it's made.

Frugal Foodie Friday - Pork and Herbed White Bean Stew

From the kitchen of One Perfect Bite...It is hard to come up with a recipe for Frugal Foodie Friday when we're in the middle of serving special, and I might add, generally expensive, holiday meals to our families. With some help from Cooking Light magazine, I think I've found a dish that's so delicious you'll be pleased to share it with your family and friends, despite its relatively low cost. While this bean stew is substantial enough to serve as a meal, it also makes a wonderful filler for a holiday buffet or pot-luck supper. It's simple to prepare, but it takes about four hours to bake, so you'll want to plan your time accordingly. If you decide to make the stew, use fresh thyme and sage if possible and don't stint on the onions. This is a dish that pops with flavor and I think you will enjoy it. The Silver Fox is not generally a bean man, but even he gave the stew a thumbs up. I do hope you'll give the recipe a try. Here is how the stew is made.

Pork and Herbed White Bean Stew...from the kitchen of One Perfect Bite courtesy of Cooking Light

Ingredients:
1 cup dried white beans
6 cups boiling water
1-1/2 tablespoons olive oil, divided
1 (1-pound) boneless pork picnic roast, cut into 1/2-inch pieces
1/2 teaspoon salt, divided
1/2 teaspoon black pepper
2 cups chicken broth
1/2 cup water
2 fresh thyme sprigs
1 fresh sage sprig
2 cups coarsely chopped onion
1/2 cup coarsely chopped carrot
6 garlic cloves, coarsely chopped

Directions:
1) Place beans in a Dutch oven. Cover with 6 cups boiling water and let them stand, covered, for1 hour. Drain.
2) Preheat oven to 325 degrees F.
3) Heat a Dutch oven over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Sprinkle pork evenly with 1/4 teaspoon salt and pepper. Add pork to pan and sauté for 6 minutes, turning to brown on all sides. Stir in beans, remaining 1/4 teaspoon salt, broth, water, thyme, and sage and bring to a boil. Cover and bake for 1 hour.
4) Heat a skillet over medium-high heat. Add remaining 1-1/2 teaspoons oil to pan, swirling to coat bottom. Add onion and carrot and sauté 4 minutes, stirring occasionally. Add garlic, and sauté 1 minute, stirring constantly. Stir onion mixture into bean mixture and continue baking for another 1-1/2 hours, or until beans are tender. Drain solids through a sieve over a bowl, reserving solids and cooking liquid. Skim and discard fat from top of liquid. Stir cooking liquid back into pork mixture. Yield: 4 servings.

                    

                                                    Older Posts

                 One Year Ago Today:                                                        Two Years Ago Today:

               Swedish Christmas Ham                                                    Individual Chocolate Souffles

                 Three Years Ago Today:                                              Four Years Ago Today: 

                     Wilted Spinach Salad                                            Sugar Snap Peas with Sesame

Roast Pork Shoulder Al' Diavolo

From the kitchen of One Perfect Bite...OMG! This is a really delicious piece of meat. If you love pork and have the gang over for weekend games, I suspect you, too, will love this recipe and end up adding it to your permanent repertoire. It is easy to make and relatively inexpensive to prepare. It is also delicious, thanks to an uncommonly good dry rub. The only caution I have to share with you, regards the timing that is recommended in the recipe. I'd suggest you have a meat thermometer handy and use it as you guide. Final cook time will depend on the thickness of the roast and how tightly it is tied. I urge you to try this recipe which I found in Bon Appetit magazine. I'm not normally a fan of pork shoulder, but I loved this roast and will be serving it again. Here is how it is made.

Roast Pork Shoulder Al' Diavolo...from the kitchen of One Perfect Bite courtesy of Bon Appetit magazine

Ingredients:
1 skinless, boneless pork shoulder (Boston butt; about 6 lb.)
Kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 tablespoon crushed red pepper flakes
1 tablespoon dried oregano
1 tablespoon yellow mustard seeds
1/2 cup olive oil
6 garlic cloves, peeled, crushed
1 tablespoon finely grated lemon zest
2 teaspoons smoked paprika

Directions:
1) Using tip of a knife, lightly score fatty side of pork and season all over with salt.
2) Coarsely grind peppercorns, coriander, red pepper flakes, oregano, and mustard seeds in spice mill or with mortar and pestle.Set aside.
3) Heat oil in a small saucepan over low heat; add garlic and cook, stirring, until fragrant and barely golden, about 5 minutes. Stir in lemon zest, paprika, and reserved spice mixture. Let marinade cool. When cool, rub marinade all over pork, working some marinade into interior of roast. Tie pork at 1-inch intervals with kitchen twine. Wrap tightly in plastic and chill at least 8 hours.
3) Let pork sit at room temperature 1 hour.
4) Preheat oven to 375 degrees F. Unwrap pork, place on a rack set inside a roasting pan, and roast until golden brown and fat has just started to render, 40–50 minutes. Reduce oven temperature to 300 degrees F. and continue to roast until meat is very tender, 1-1/2 to 2 hours longer.
5) Transfer pork to a cutting board and let rest 30 minutes before slicing. Yield: 8 servings.

Cook's Note: Marinade can be made 1 week ahead; cover and chill. Pork can be seasoned 3 days ahead; keep chilled.

                    

                                                    Older Posts

                    One Year Ago Today:                                                    Two Years Ago Today:

   Herbed White Bean and Bacon Soup                                      Black Eyed Pea Salad for Kwanzaa

                 Three Years Ago Today:                                             Four Years Ago Today: 

     New York Strip Roast with Port Wine Sauce                             Stuffed Flank Steak Spirals

Frugal Foodie Friday - Roast Pork Lo Mein

From the kitchen of One Perfect Bite...These inexpensive noodles have quickly become a family favorite. I found the recipe in Diana Kuan's, Chinese Takeout Cookbook last winter and first made the noodles in February, working from a copy of the book I borrowed from the library here in town. My introduction to most cookbooks begins in the library stacks and, to be truthful, very few of them end up in my personal collection. This book was an exception and I have yet to find a dish in it that I don't like. While the original recipe appears below, I wanted to tell you about a few of the changes I make when I prepare these noodles for my own family. I view this recipe as a no-fuss pantry creation, so rather than use fresh mushrooms, I rehydrate shiitakes that I store in bulk for use in the dish. I cover a large handful of the mushrooms with boiling water and let them sit for an hour before proceeding with the recipe. I also thin slice and stir-fry 2 or 3 pork chops rather than use Chinese barbecue pork that's called for in the recipe. Chinese pork is not readily available here, so I've learned to use what I have on hand when we want these noodles for dinner. The Silver Fox and I can make a meal of them, but if all the chairs at the table were occupied, the noodles would be just one part of a multi-course meal. The noodles are delicious and I must admit that, despite their simplicity, they make my socks go up and down. While you may not share my enthusiasm for the noodles, I guarantee you'll like them. It really is hard to resist a dish that is fast easy and cheap and has near universal appeal. I hope you'll give these noodles a try. You will not regret it. Here is how they are made.

Roast Pork Lo Mein...from the kitchen of One Perfect Bite courtesy of Diana Kuan and The Chinese Takeout Cookbook

Ingredients:
Noodles
12 ounces, thin dried Chinese egg noodles or thin spaghetti
2 tablespoons dark sesame oil
Sauce
3 tablespoons soy sauce
1-1/2 tablespoons oyster sauce
1-1/2 tablespoons Chinese rice wine or dry sherry
1-1/2 teaspoons honey
Pork and Aromatics
1 tablespoon peanut or vegetable oil
1-1/2 teaspoons minced garlic
1 teaspoon minced or grated fresh ginger
3 scallions, cut into 2-inch lengths
4 or 5 fresh shiitake mushrooms, thinly sliced
1/2 pound Chinese barbecued pork, store-bought or homemade, cut into small, bite-sized pieces

Directions:
1) Cook noodles according to package directions until al dente. Drain noodles, rinse under cold water, and drain again, shaking well to remove excess water. Return noodles to pot, toss with sesame oil until noodles are well coated, and set aside.
2) Prepare sauce: In a small bowl, combine soy sauce, oyster sauce, rice wine, and honey. Set aside.
3) Heat a wok or large skillet over high heat. Add peanut oil and swirl to coat bottom. Add garlic, ginger, and scallions and stir-fry until aromatic, about 30 seconds. Add mushrooms and cook until softened, 1 to 2 minutes.
4) Add noodles and pork. Pour in sauce mixture and toss with tongs or chopsticks until noodles and pork are heated through and well coated with sauce. Transfer to a platter and serve. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Stuffed Eggplant with Lamb and Pine Nuts

Two Years Ago Today: Baked Mostaccioli

Three Years Ago Today: Lamb Chops Sizzled with Garlic

Gone Fishin' Series - Salt and Pepper Pork Chops

I was surprised when this recipe moved into the top ten, but the recipe apparently has cross-cultural appeal. It has slowly elbowed the competition out of the way and moved into the charmed circle. This is a classic Chinese dish and I hope you won't let the title put you off. The salty flavor comes from soy sauce and you can use a low-sodium variety if you are watching your salt intake. This is a quick and easy dish that I hope soon makes it to your table. I think your family will love these chops. There is nothing here not to like.

From the kitchen of One Perfect Bite...Like many small families we eat a lot of chicken and pork. They make it possible for us to have meals that can be eaten in one sitting without having to deal with leftovers. For years after the children were on their own, I'd use pork tenderloin because it was fast to make and always tender. We love pork chops, but cooking them properly and serving them before they become shoe leather isn't always easy. More often than not, they need to be brined to keep them moist and tender as they cook. While doing some reading in preparation for our, now completed, trip to China, I came across a recipe from Taiwan that used thin cut pork chops. I thought the recipe was worth a try and we've been delighted with the results ever since. If you like, a reduced sodium soy sauce or tamari can be used to marinate the chops. The chops should be no thicker than 3/8 of an inch. If yours are more than that, beat them to submission. While the marinade can be made in less than 5 minutes, the chops should laze in it for at least an hour before they're are cooked. Total cooking time is less than 5 minutes and, be forewarned, the chops will toughen if they are overcooked. I serve these right from the pan with scallion rice and a bean sprout salad. I know you're going to love these. Here's the recipe.

Salt and Pepper Pork Chops...from the kitchen of One Perfect Bite with a lot of help from Wei-Chuan Cooking School Taiwan

Ingredients:
3 tablespoons soy sauce
2 tablespoons cornstarch
1 teaspoon fresh cracked pepper
1 tablespoon granulated sugar
1/4 teaspoon salt
1-1/4 pounds boneless thin-cut pork loin chops
2 tablespoons vegetable oil

Directions:
1) Combine soy sauce, cornstarch, pepper, sugar and salt in bottom of 9 x 13 x 2-inch baking pan. Stir with a fork until all ingredients are combined and marinade is smooth. Add chops, turning to coat both sides. Cover dish with plastic wrap. Refrigerate, turning occasionally, for 1 to 24 hours.
2) Heat oil in a large frying pan set over medium high heat. Add pork, working in batches if necessary. Cook 1 to 2 minutes per side, until golden brown and cooked through. Transfer to serving plate or serve from pan. Yield: 4 servings.

Gone Fishin' Series - Oven-Baked Baby Back Ribs

How many racks of ribs does it take to feed 12 people? Way too many! The trouble is we love backribs, so summer or winter I try to serve them when the gang gets together. Unfortunately, the ribs I've been able to find here on the Cape leave much to be desired, so we'll have to take a pass on them this year. That doesn't mean this recipe should be overlooked. This is an effortless meal that produces wonderful ribs with meat that falls off the bone. Once you've tried this oven baked variety, I suspect you'll never bother with the grilled ribs again. I hope we've tempted you to try this top ten recipe. Here is how these ribs are made.

From the kitchen of One Perfect Bite...Our plans last weekend were changed because of rain. Fortunately, everything on the menu could be made as easily in the kitchen as on the grill. At the time I talked briefly about the meal and have since received requests for the recipes I used, particularly the one for baby back ribs. There are basically three steps involved in making this summer favorite. The first is assembling a dry rub. The second is making a barbecue sauce and the third is the actual cooking of the ribs. The dry rub and sauce will take 10 minutes of your time to make, but the sauce will need to cook for 1 to 2 hours. The ribs will require about 4 hours of unattended cooking time. They will be most flavorful if you apply the dry rub to the ribs about 8 to 24 hours before you plan to cook them. The barbecue sauce, which by the way is fantastic, will be even better if it has 24 hours to age. I'm not a fan of sauces that need dozens of ingredients to be flavorful. This is a very simple sauce. While I prefer baby back ribs, this recipe also works well with spare ribs, though they will require an additional hour to cook. Whichever you choose, remove the silver skin from the back of the ribs before apply the rub. It's really hard to believe that something this good can be this easy to prepare. Here's the recipe.

Oven-Baked Baby Back Ribs...from the kitchen of One Perfect Bite

Ingredients:
Dry Rub
1 tablespoon Kosher salt
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 teaspoon sweet smoked paprika
1 teaspoon fresh ground black pepper
Barbecue Sauce
1 cup ketchup
2/3 cups Worcestershire sauce
2/3 cup golden brown sugar
1/2 teaspoon hot sauce (optional)
1/4 to 1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 teaspoon sweet smoked paprika
1 teaspoon chili powder
2 tablespoons mustard
1 tablespoon liquid smoke
1 teaspoon minced garlic
1/4 cup flour
1 (12-oz.) bottle non-alcoholic amber ale
Baby Back Ribs
2 slabs baby back ribs, silver skin and under flap removed
1 teaspoon liquid smoke

Directions:
1) To make dry rub: Combine salt, granulated onion, granulated garlic, paprika and pepper in a small bowl. Set aside.
2) To make barbecue sauce: Combine all sauce ingredients, in the order listed, in a large pot with a heavy bottom. Whisk until smooth. Place pot over low heat and cook for 1 to 2 hours, stirring every 20 minutes, until thickened. Set aside. If not using immediately, cool to room temperature and refrigerate.
3) To make the ribs: Rub top surface of ribs with liquid smoke. Sprinkle top surface of each rack with 1 teaspoon dry rub. Turn and sprinkle bottom surface of each rack with 1 teaspoon dry rub. Wrap in plastic wrap and refrigerate for 8 to 24 hours. Preheat oven to 250 degrees F. Remove covering from racks. Place on an aluminum foil lined baking pan or cookie sheet. Cover pan with foil and bake in preheated oven for 3-1/2 hours. While ribs are cooking, remove sauce from refrigerator and warm. Remove ribs from oven. Let rest for 10 minutes, remove foil and drain accumulated liquid. Spread both sides of ribs with barbecue sauce, return to oven and bake, uncovered for an additional 30 minutes. Serve hot. Yield: 4 to 6 servings.

Gone Fishin' Series - Ultimate Cheater's Pulled Pork

This hasn't made it into the top three posts yet,  but it sure is trying.  In my scheme of things this is as close to perfect as a recipe can get. The slow-cooker does the work and you get to enjoy fun in the sun, while still serving a delicious meal for lunch or dinner. This is, by far and away, my favorite recipe for pulled pork. Do give it a try. There is much to  like here. Enjoy!

From the kitchen of One Perfect Bite...Tomorrow is International Picnic Day; a day, that in my book, should be spent communing with nature in places of incredible beauty while consuming food meant for the gods. I'm no slouch when it comes to picnics. I earned my merit badge when the children were small and we'd cycle to the park. My bicycle had the air of an armoured personnel carrier about it. Each child had a bicycle seat; one child rode in front, the other in back and a wicker basket, strapped to the handle bars, held our feast. In retrospect, it's a miracle we all weren't killed, but this was long before bicycle helmets or accident statistics concerned anyone and I did have one spiffy safety feature - a ring-a-ding bell that kept other drivers at bay. Can you hear it? We made lots of PB&J sandwiches back then. Our picnics changed with the times and the repertoire now includes delights from France, Italy, Spain, Vietnam and Texas - yes Texas. Texas barbecue became a favorite of mine once I'd learned how to order and make it. My first foray - in Texas - was a real bust. I asked for, and received, Texas-style barbecue. I expected a warm bun smothered by a pile of shredded pork that dripped barbecue sauce. I received a slice of spongy white bread and a pile of unsauced brisket on a paper plate. Disappointed doesn't begin to describe my reaction. Fortunately, I'm a fast learner and can handle myself pretty well at a Texas barbecue these days. A few months ago I was thrilled to find a crock-pot recipe for pulled pork at The Splendid Table; it's called Ultimate Cheater Pulled Pork and it's extraordinarily good. They reprinted it from Cheater's BBQ: Barbecue Anytime, Anywhere, In Any Weather by Mindy Merrell and R. B. Quinn. Their recipe is so good that I threw away one I'd used for years. The recipe utilizes a rub and does not include a sauce, so you can use your favorite barbecue sauce after the meat has been pulled. The recipe calls for 1/2 cup liquid smoke. That's not a mistake. I've just checked the labels of three brands of smoke because I thought that might be a concern to you. They all contain just 2 ingredients; water and liquid smoke. Liquid smoke is a condensate that forms when wood chips or sawdust is burned. It is passed through water to create a solution that can be bottled. I am not a food chemist, but that seems safe enough to me. I have a large pork butt simmering in the crock-pot for our picnic tomorrow. I'll pack it in an insulated container and reheat it on a grill when we're ready to eat. I really like this recipe. I think you will, too..

Ultimate Cheater Pulled Pork...from the kitchen of One Perfect Bite

Ingredients:
Cheater Basic Dry Rub
1/4 cup paprika (I use sweet and smoky Spanish Pimenton)
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard
Cheater Pulled Pork
1 (5 to 6-pound) boneless pork butt
1/4 cup Cheater Basic Dry Rub (see above)
1/2 cup bottled smoke
Barbecue sauce of your choice

Directions:
1) To make Cheater Dry Rub, combine all ingredients in a jar with a tight-fitting lid. Shake to blend. Yield: 2/3 cup.
2) To make Cheater Pulled Pork: Cut pork butt into 3 or 4 large pieces. Place into a 5-quart slow-cooker. Sprinkle meat with 1/4 cup rub, turning pieces to coat evenly. Add bottled smoke. Cover and cook on HIGH for 5 to 6 hours or on LOW for 10 to 12 hours. Using tongs and a slotted spoon, transfer meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull meat into strands. Serve piled on buns with your favorite barbecue sauce. To serve barbecue later, cover and refrigerate meat when it has cooled. Pour meat juice into a separate container and refrigerate. Before reheating juices, skim and discard congealed fat layer that forms on top. To reheat barbecue, place in a saucepan moistened with some reserved juice. Gently heat on medium low, stirring occasionally. Alternatively, place it in a covered casserole with some reserved juice and heat in a 350 degree F oven for 20 to 30 minutes. While meat warms, combine barbecue sauce and some of remaining meat juice in a small saucepan. Heat through and serve with pulled pork. Yield: 10 to 12 servings.

Pork Chicken and Potato Stew in Peanut Sauce

      

From the kitchen of One Perfect Bite...This delicious braise is based on an old Mexican recipe for pork and potato stew. I found an uncomplicated version of the dish in the Ladies Home Journal magazine and while I've made a few changes to their recipe, the stew has remained basically the same and has become a favorite at my table. I've changed the proportions of the meat used in the recipe and I use a more tender cut of pork, but this one-dish meal still retains its original integrity and I really think your family will enjoy it as much as mine does. My changes appear in the recipe below. If you would like to see the original recipe you can find it here. This is a much lighter stew than the kind we serve in the dead of winter. It is a perfect meal for an active family fed by a busy cook. I know those of you who try the braise will love it. It's perfect to serve after a day on the water and it makes a perfect meal for those who have large appetites to feed. Here is how it's made.

Pork, Chicken and Potato Stew in Peanut Sauce...from the kitchen of One Perfect Bite courtesy of Ladies Home Journal

Ingredients:
12 to 16-ounces pork tenderloin, cut into 1/3-inch cubes
5-1/2 tablespoons olive oil
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
8 small purple Peruvian or red potatoes (about 1 pound), quartered
1 large onion, chopped
6 large garlic cloves, minced
4 cups low-sodium chicken broth
2 boxes (10 ounces each) frozen corn, thawed
1-1/2 tablespoons adobo sauce from canned chipotle in adobo
1/2 cup reduced-fat peanut butter
1/2 cup chopped fresh cilantro or flat-leaf parsley, for garnish

Directions:
1) Rinse pork, pat dry and season with salt and pepper. Heat 2 tablespoons oil in a heavy 5-quart pot over moderately high heat until hot but not smoking. Add pork, in 2 batches, and cook, turning, until golden brown, about 6 minutes per batch (adding oil, 1 tablespoon at a time, as needed). Transfer, as cooked, with a slotted spoon to a bowl, leaving fat in pot.
2) Rinse chicken, pat dry and season with salt and pepper. Add 1-1/2 tablespoons oil to fat in pot and heat over moderately high heat. Add chicken and cook, turning, until golden brown, about 3 minutes. Transfer with a slotted spoon to bowl with pork. Add potatoes, onion and garlic to pot, cooking over moderately high heat until onion is softened, about 3 minutes. Stir in broth, corn, adobo sauce and peanut butter. Simmer, uncovered, for 25 minutes. Return pork and chicken to pot with any drippings and push into liquid. Simmer, uncovered, stirring occasionally, for another 10 minutes, until chicken and pork are heated through and potatoes are fork tender. Season to taste with salt and pepper.
3) To serve, ladle stew into bowls and garnish with cilantro, if desired. Yield: 6 servings.

Cook's note: I like to thicken this sauce slightly. I stir a tablespoon of instant-blend flour, such as Wondra, into the sauce just before serving.

One Year Ago Today: Strawberry Summer Cake

Two Years Ago Today: Watermelon and Tomato Salad

Three Years Ago Today: Apple-Raisin Chutney

Four Years Ago Today: Arista - Tuscan Herbed Pork Roast

Slow-Cooker Five Spice Pork with Snap Peas

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From the kitchen of One Perfect Bite...The long, slow braises of China and Mexico are great candidates for slow-cookers. Tonight's recipe for Asian-style pork is an example of a dish that lends itself really well to this type of cooking. Pork prepared in this manner is a study in simplicity. The dish comes together in about 10 minutes and it makes a wonderful meal for those who enjoy the in-your-face flavor that five-spice powder imparts to a dish. Five spice powder is a blend of star anise, cloves, cinnamon, Sichuan pepper and fennel seeds that together represent the five flavors - sour, bitter, sweet, pungent, and salty - of Chinese cooking. The dish is impossible to spoil unless you overcook it. I suggest you cut the pork into 1-1/2 to 2 inch pieces and start to check it for doneness at the five hour mark. The beans, which are added to the dish just before it is served, are cooked until they are crisp-tender. They add some color and texture to a dish that would otherwise be one-note. I also slightly thicken this dish with a cornstarch slurry that is not called for in the original recipe. It is not necessary but it helps make a nice sauce for rice. Those of you who enjoy five-spice powder will enjoy this dish. Here is how this version of five-spice pork is made.

Slow-Cooker Five Spice Pork with Snap Peas...from the kitchen of One Perfect Bite courtesy of Fine Cooking

Ingredients:
1/2 cup Shaoxing (Chinese rice wine) or dry sherry
1/2 cup reduced-sodium soy sauce
1/2 cup light brown sugar
1 tablespoon Asian chili sauce, such as Sriracha
2 large cloves garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon Chinese five-spice powder
2 pounds boneless pork shoulder, trimmed of excess fat, and cut into 1-inch pieces
Freshly ground black pepper
1/2 pound sugar snap peas (fresh or frozen), trimmed

Directions:
1) In a 5- to 6-quart slow cooker, combine the Shaoxing, soy sauce, brown sugar, chili sauce, garlic, ginger, five-spice powder, and 1/2 cup water.
2) Lightly season the pork with pepper. Add the pork to the slow cooker and stir to coat. Cook, covered, until fork-tender, 4 to 5 hours on high or 6 to 7 hours on low.
3) Add the sugar snap peas and cook until crisp-tender, about 10 minutes. Serve. Yield: 4 servings.

One Year Ago Today: Korean Barbecued Chicken

Two Years Ago Today: Strawberry Orange Smoothie

Three Years Ago Today: Lemon Anise Churros

Four Years Ago Today: Buttermilk Spice Cake with Cream Cheese Frosting

Jack Be Quick Orange Glazed Pork Chops

From the kitchen of One Perfect Bite...I'm sure you already have a dozen recipes for glazed pork chops, but I hope you can make room for just one more. This is a great recipe to have on hand for busy spring and summer days. The pork chops are fast to fix, and despite the ease with which they come together, they are delicious. I have a couple of tricks that will help assure that you enjoy them as much as I do. I use a jaccard, which can be found, here, to tenderize the steaks and chops I cook. The comb-like tenderizer, which resemble a medieval instrument of torture, gets a real workout during grilling season, and I count on it to produce tender meat for our spring and summer meals.  I also use an instant read thermometer, which can be found, here, to assure the chops are removed from the grill before they become leather-like. Stovetop, oven or grill, overcooking will produce tough dry pork, so, please remember that chops are done when they reach an internal temperature  of 145 degrees. While they will still be slightly pink at that temperature,  they are perfectly safe to eat. The real trick to the success of this dish is the type of  marmalade you use to make the sauce.  While I love English marmalade, it is too bitter to use here. I've settled on a much sweeter domestic variety, mentioned in the recipe below, that is perfect for the quick orange sauce that is used to glaze the chops. I hope you'll try pork chops made this way. I really think you'll enjoy them. They are wonderful when served with sesame noodles or rösti and a salad that is heavy on arugula . Here is how the chops are made.

Sweet and Spicy Orange-Glazed Pork Chops...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons sweet orange marmalade (i.e. Smuckers)
Zest and juice of 1 medium orange
1 teaspoon mashed chili in adobe
1/2 cup reduced sodium chicken broth
4 (3/4-inch thick) center cut pork loin chops (about 8 ounces each)
1/2 teaspoons salt

Directions:
1) Combine marmalade, orange juice and zest, mashed chili in adobo and chicken broth in a small pan. Boil until liquid is reduced by half and syrupy bubbles form, about 5 minutes.
2) Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat. Yield: 4 servings.








One Year Ago Today: Spiced Meatballs in Sherry Wine Sauce











Two Years Ago Today: Strawberry Panna Cotta with Fresh Strawberry Compote














Three Years Ago Today: Spinach and Pancetta Strata













Four Years Ago Today: Coq au Vin