Category: Pork


Ok this is a glorified french bread Pizza/sloppy joe type sandwich..its so yummy.

1 market style fresh baked french loaf

1 cup fresh washed spinach

1/2 cup sliced mushrooms

7 oz. fresh ground country sausage

pinch of oregano

pinch of california chili pepper

dash of corse ground black pepper

dash of garlic salt

Pizza sauce from grocery store, or you can make your own. I prefer to make my own with a small can of tomato sauce, a tsp. of oregano, garlic salt and pepper.

Ok, first brown your sausage in a pan with a tablespoon of water, add pepper,garlic salt. oregano,and chili pepper..When sausage is done add spinach and mushrooms , saute for just a couple minutes.

Cut french loaf in half and then slice horizontally so you have two flat halves, you dont need the whole loaf, only half. Brush cut sides with olive oil and a dash of garlic salt, then add tomatoe sauce mixture, cover well because the bread soaks up the sauce. lay sliced pieces of mozzarella over sauce. Next, pour over the sausage mixture and cover well, it will be a little sloppy, thats the point 🙂  Finally add a few more slices of mozzarella and bake for 10-2 minutes at 400 degrees. Enjoy!


Crustless Sausage and Spinach Quiche

Smoked Sausage (I used 3 hot dog length sausages)

1 and ½ cup fresh, cleaned Spinach

½ small onion julienned

1 cup sliced mushrooms

½ grated cheese

2 small-medium hot-house tomatoes

6 eggs

½ cup milk or cream

coarse ground black pepper

dried basil

1 tbl. butter

olive oil

Halve and slice the sausage and brown in a drizzle of olive oil, cook in large frying pan until browned. Then, add onions and mushrooms, add to this the butter and a pinch of coarse ground black pepper and basil ,and caramelize the mushrooms and onions with the sausage. Next, add the chopped spinach cook down for just a minute then add the tomatoes. You may add another pinch of pepper and basil if you like. Warm for about 2-3 minutes. Place in greased 8 X 11 casserole dish. Add to the sausage mixture the blended egg, milk and ½ the cheese. Pour egg mixture over sausage mixture and top with cheese. Bake for 30 min. @ 375 degrees, or until fork comes out clean. Enjoy!

Red Chili Peppers

Image by Gerard's World via Flickr

Chicharrones with Red Chile and Coleslaw

Red Chile:

Ingredients –  Dry Red Chile Pods, Garlic, Flour & Water

Directions – Clean chile pods by running under warm water, make sure to get the seeds out. Put pods in a blender (NOTE: The chile will stain your blender) and fill with hot water just enough to cover the pods. Add garlic cloves (I like a lot, add to taste). Pulse for about a minute and then blend until completely blended (you should see no skin from the chile), this takes some time.

At this point you can freeze the chile to use at a later date or you can continue the process if you plan on cooking with it right away.

In a pot brown about 1 tablespoon of flour with Crisco/Oil. Add the Red Chile and simmer over low heat for about 30 minutes. You can also add Flour mixed with water if need be to thicken.

Chicharrones:

Ingredients: Boneless Pork Chops, Crisco, Salt & Pepper

Cut pork chops into small square pieces. Warm Crisco (you don’t want to use too much Crisco, the point is for the pork to brown) in a large frying pan. Add Pork and fry turning frequently until golden brown. Salt and Pepper while frying. I like mine crispy.

Warm Tortillas in a frying pan. Serve Chicharrones on Tortilla or with a Tortilla and serve with red chile.

Cole Slaw:

Ingredients –  4 Cups Shredded Cabbage, 1/2 Cup Chopped Red Pepper, 2 Tablespoons Tarragon Vinegar, 1/2 Miracle Whip/ Mayo (personal preference, I use Mayo and just add a little Miracle Whip), 1 teaspoon Prepared Mustard, 2 Tablespoons Sugar and 1 teaspoon Salt.

Directions: Combine vegetables, sugar, salt, celery seed and pepper. Combine vinegar, mustard, and salad dressing. Add to vegetables and mix thoroughly. Makes 6 servings.

Author: Marci Romero

Spices from Gujarat

Image by Sudhamshu via Flickr

This is a recipe from my sweet Cally girl..Love you baby! Straight from her  mouth to your ears…enjoy!

I don’t measure my stuff. I just throw it in a bowl and do it.. here is what I do.

What you’ll need:

Pork chops (the thicker, the better)

Plain Bread crumbs

Eggs

Soy sauce

Garlic salt

Pam butter flavored non-stick spray (or the off brand equivelent, *butter flavored*)

Parsley flakes

Italian seasoning

Black pepper

Crushed red pepper – ( A TINY BIT )

Oven safe pyrex dish (square or rectangular)

First, Put your eggs and soy sauce in a bowl (I prefer something with a lid) with some garlic salt.

Shake or beat so everything is mixed.

Put your pork chops in the egg wash, and shake up again (if you use a bowl with a lid, you can always let the chops “marinade” in the egg wash for a couple of hours, but this is not mandatory).

Preheat the over to 375 degrees.

Next, put your bread crumbs in a bowl. Mix in garlic salt, parsley flakes, Italian seasoning, black pepper and a TINY bit of crushed red pepper. Run a fork through it until mixed throughly.

Now, spray the pyrex dish with the butter spray, giving it a nice thick coat. (We don’t want these to stick, and it makes the chops juicier.)

Take your chops one at a time out of the soy sauce egg wash, and dip them in the bread crumbs, so they are covered, and as you finish, one chop at a time, place them side by side in your pyrex dish.

Next, spray a nice layer over the tops of the chops with the butter flavored spray.

Stick them in the already preheated oven. When one side is a nice crispy brown (see pic for example) flip them over using a pair of tongs, and cook the other side to the equivelent brown crispyness. (You can also check the internal temp of the chop if you are more comfortable with that- internal temp should be NO LESS than 180 degrees.)

Take out of the oven, and enjoy with some veggies or whatever you normally eat with your porkchops! 🙂

Author: Cally Rawson
chorizo sausage.

Image via Wikipedia

Here is another great recipe from my friend Carrie, presents beautifully and so satisfying. Enjoy!

Chorizo and Potato Paella

1 large head garlic with excess skin rubbed off

1 can of peas

6 cups mixture of beef and chicken broth

¼ teaspoon crumbled thread saffron

½ pound Spanish or other chorizo

8 Tablespoons olive oil

1 large potato peeled and cut into ¼ inch slices

1 med onion finely chopped

2 cloves garlic minced

1 green pepper finely chopped

1 large tomato seeded and finely chopped

2 Tablespoons paprika preferably Spanish smoked

3 cups Arborio short grain rice

Preheat oven to 400 for gas or 450 for electric. Rub garlic with olive oil and place the whole head of garlic in oven and bake while preparing the rest. Pour broth in saucepan and stir in saffron and keep hot over lowest heat. Heat a 15 inch paella pan and add the chorizo and brown lightly and drain on paper towels. Heat oil in same pan and slowly fry potatoes turning once until brown and cooked through drain the potatoes on paper towels and remove to warm platter. Sprinkle potatoes with salt to taste. Add onion, garlic and green pepper to pan and cook slowly until softened. Stir in the chopped tomato and parsley and cook slowly for 5 minutes. Add paprika then stir in the rice coating well with pan mixture. Pour in the hot broth and peas. Bring to a boil taste for sale, and boil about 3-5 minutes to reduce the liquid just enough to arrange the chorizo and potatoes on top. Remove head of garlic from oven and place in center f pan. Arrange potatoes and chorizo attractively over rice. Bake for abut 15 minutes may need more until the rice is almost al dente. Remove to warm spot cover with foil and let sit for 5 minutes. Serve and enjoy!

* it makes a lot so you can always cut the recipe in half

Autor: Carrie Patton

BBQ smoked pork shoulders (Boston butt roasts)

Image via Wikipedia

3.5 lbs. pork shoulder (bone in)

1/2 cup dark brown sugar

1/3 cup kosher salt

1 T chili powder

1 T cumin

1/2 tsp red pepper flakes

1/4 tsp. cayenne

1 T smoked paprika

  1. To make the rub, thoroughly mix together the brown sugar, salt, smoked paprika, chili powder, cumin, smoked paprika, red pepper flakes and cayenne.
  2. Pat dry the pork shoulder and then liberally apply the rub to all sides. Place in a leak-proof container. Cover and refrigerate for as long as 24 hours, or as little as overnight. It will give up a cup or more of liquid so make sure your container is big enough to prevent spillage.
  3. Remove the shoulder from refrigerator, brush off any excess or caked on rub. Move to a clean roasting pan with the fat side up.
  4. Heat the oven to 275F. Place in the oven and let roast for 9 hours. Yes, I’m serious about it taking that long. After about 3 hours, there will be enough fat rendered to allow you to baste the shoulder every 1 to 2 hours. With a large spoon simply pour the rendered fat over the shoulder.
  5. You will know it’s ready because the outside of the shoulder is extremely dark, nearly burned looking. The pork should pull easily from the bone and the fat/skin on the top should be nearly crispy.
  6. Remove from the oven and let rest for at least 30 min. Using a pair of forks or very clean hands pull the pork away from the bone. This should be very easy to do.

Author: Carrie Patton