Sizzlin Chef » Pork

Cuban Style Pork and Sweet Potato Slow Cooker Stew

admin — Tue, 23 Dec 2008 09:40:02 +0000

Serve this slightly spicy, slightly sweet stew with a colourful side salad of black beans, oranges and sliced red onions tossed with fat-free vinaigrette dressing.
Ingredients

1 large sweet potato, peeled, cut into 1/2″ dice (about 1 lb)
1 pound lean pork loin, cut into 1-inch pieces
14 1/2 oz canned diced tomatoes, with green chiles
1 medium garlic clove(s), minced
1/4 cup orange juice
2 medium scallion(s), chopped (green parts only)
1/2 tsp table salt
1/4 tsp ground cumin
1/4 tsp black pepper
1 1/2 Tbsp fresh lime juice
2 Tbsp cilantro, fresh, chopped

Directions
Place potato, pork, tomatoes, garlic, orange juice, scallions, salt, cumin and pepper in a 4- to 5-quart slow cooker; cover and cook on low setting for 7 hours.
Stir in lime juice and cilantro; cover slow cooker and cook for 5 minutes more. Yields about 1 1/2 cups per serving (including some cooking liquid.)

Notes
POINTS Value: 5
Servings: 4
Preparation Time: 15 min
Cooking Time: 7 hours 5 min

Herbed Bread Stuffing with Mushrooms and Sausage

admin — Mon, 22 Dec 2008 11:23:36 +0000

This Christmas, spice up your stuffing by making your own bread cubes. It’s easy and the delicious results are well worth it. You can prepare the toasted bread cubes two to three days before Thanksgiving; store at room temperature in a zip-top plastic bag. If there’s space in the oven, bake the stuffing while the turkey roasts. Otherwise, bake it in the morning, and reheat it while the turkey stands.
Ingredients
1 1/2 pounds peasant-style white bread
4 (4-ounce) links sweet turkey Italian sausage
2 teaspoons butter
1 pound cremini mushrooms, quartered
Cooking spray
2 cups chopped onion
1 1/4 cups chopped carrot
1 1/4 cups chopped celery
1/2 cup minced fresh parsley
1 Tbsp fresh thyme leaves
1 Tbsp minced fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1 (14-ounce) can fat-free, less-sodium chicken broth

Directions
Preheat oven to 400F.

Trim crust from bread. Cut bread into 1 1/2-inch cubes. Arrange bread cubes in a single layer on 2 jelly-roll pans. Bake at 400F for 10 minutes or until toasted.

Reduce oven temperature to 350F.

Cook sausage in a large nonstick skillet over medium-high heat 10 minutes, browning on all sides. Remove from pan; cut crosswise into 1/4-inch-thick slices.

Melt butter in skillet over medium-high heat. Add mushrooms; saute 4 minutes. Combine bread cubes, sausage, and mushrooms in a large bowl.
Heat skillet over medium-high heat. Coat pan with cooking spray. Add onion, carrot, and celery; saute 5 minutes or until lightly browned. Add parsley, thyme, sage, salt, and pepper; sauté 1 minute. Add to bread mixture. Combine eggs and broth, stirring with a whisk. Add to bread mixture; toss to coat. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 45 minutes or until browned.

Makes 12 servings

Pork Spiedini

admin — Sat, 20 Dec 2008 13:38:44 +0000

Ingredients

2 pounds boneless pork loin, cut into 1-inch cubes
3/4 cup cider vinegar
3/4 cup olive oil
4 Tbsps lemon juice
1 Tbsp Worcestershire sauce
1 Tbsp dried oregano
1 Tbsp dried thyme
2 cloves garlic, minced
2 teaspoons black pepper, ground
1 teaspoon salt
1/2 teaspoon cayenne
6 thick slices Italian bread

Directions
Mix together first 11 ingredients, place in ziplock bag and refrigerate 4-24 hours. Remove pork cubes from marinade; thread pork onto skewers (if using bamboo skewers, soak in water for an hour to prevent burning). Grill over hot coals, basting with reserved marinade, for 4-5 minutes; turn and grill another 4 minutes. Serve by pulling meat off of skewer onto Italian bread.

Makes 6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes

Glazed Ham with Apricots

admin — Fri, 19 Dec 2008 16:09:46 +0000

Yes, ham can be the centerpiece of a healthy meal, just choose a piece that’s lean (ask for shank), low-sodium, and smoked. Amp up the flavor with apricots and mustard-marmalade glaze. Ham halves are available as butt or shank. The shank half looks more like a classic whole ham because it contains the leg bone. It’s also easier to carve than the butt half, and less fatty.
Ingredients

1 7lb fully cooked bone-in smoked half ham
1 package 6oz dried apricot halves
2 Tbsp whole cloves
1/2 cup orange marmalade or apricot jam
2 Tbsp country-style Dijon mustard with seeds

Directions
Preheat oven to 325 F. With knife, remove skin and trim all but 1/8 inch fat from ham. Secure apricots with cloves to fat side of ham in rows, leaving some space between apricots. Place ham, fat side up, on rack in large roasting pan (17″ x 11 1/2″; add 1 cup water. Cover pan tightly with foil. Bake 2 hours.

After ham has baked 1 hour and 45 minutes, prepare glaze: In 1-quart saucepan, heat marmalade and mustard to boiling on medium-high. Remove foil from ham and carefully brush with some glaze. Continue to bake ham 30 to 40 minutes longer or until meat thermometer reaches 135 F, brushing with glaze every 15 minutes. Internal temperature of ham will rise 5 to 10 F upon standing. (Some apricots may fall off into pan as you glaze.)

Transfer ham to cutting board; cover and let stand 20 minutes for easier slicing. Slice ham and serve with apricots from pan.

Makes 16 servings
Prep Time 35 minutes
Cook Time 2 hours 15 minutes

Italian Pork Roast with Roasted Potato Wedges

admin — Fri, 19 Dec 2008 13:34:42 +0000

Ingredients

2-pounds boneless pork loin roast
3 Tbsps Italian seasoning
4 medium potatoes, cut into wedges
1/4 cup Italian salad dressing

Directions
Rub Italian seasoning over the surfaces of the roast. Place roast in shallow pan and roast in 350F oven for 25 minutes. Place potato wedges and Italian dressing in plastic bag, seal bag and toss to evenly coat wedges. Add potato wedges to roast and return to oven for 20-30 minutes or until internal temperature of roast reaches 155-160 F and potatoes are tender. Remove from oven and let roast rest for 5-10 minutes before slicing.

Pizza Pork Hoagies:
Thinly slice leftover Italian Pork Roast. Place on sandwich buns and put on cookie sheet. Top with a spoonful of pizza sauce and shredded mozzarella cheese. Bake in a 350 F oven for 5 minutes or until cheese melts and bun is lightly toasted.

Makes 6 servings

Fettuccine with Bacon and Ham

admin — Thu, 18 Dec 2008 13:34:14 +0000

Ingredients

3/4 lb. bacon
1/4 lb. smoked ham or Prosciutto , chopped
2 eggs, beaten
1/2 – 3/4 c. freshly grated Parmesan cheese
1 1/2 – 2 c. heavy cream
1 lb. fettuccine, cooked al dente
Salt & pepper, if needed

Directions
Cook fettuccine to al dente doneness, drain. Meanwhile, cook bacon in skillet until crisp, drain and crumble. Combine bacon, chopped ham and fettuccine in skillet. Combine eggs, cheese and cream in small bowl. Add to fettuccine, bacon and ham. Heat, stirring constantly until slightly thickened. Do not boil. Adjust seasoning, if necessary. Add additional cream if mixture is too dry. Serve immediately.

Makes 4-6 servings

BBQ Pork Sandwich with Homemade Slaw

admin — Wed, 10 Dec 2008 10:02:52 +0000

This sandwich is sure to conjure up fond memories of summer, no matter which season you’re in. In warmer months, head outside and grill the pork instead of roasting it.
Ingredients

1 pound lean pork tenderloin
3 1/3 Tbsp barbecue sauce, divided
3 Tbsp reduced-calorie mayonnaise
1 Tbsp water
1 tsp apple cider vinegar
1/8 tsp black pepper, freshly ground
3 Tbsp scallion(s), sliced
4 medium mixed-grain hamburger roll(s)
2 cup packaged coleslaw mix (shredded cabbage and carrots)

Directions
Preheat oven to 450F. Line a shallow roasting pan with nonstick foil (for easy clean-up). Or coat pan with cooking spray.

Place pork in pan and brush with 2 Tbsps of barbecue sauce. Roast until an instant read thermometer inserted in center of pork registers 160ÂºF for medium, about 25 minutes. Transfer pork to a cutting board; cover loosely with foil and let stand 10 minutes.
Meanwhile, whisk mayonnaise, water, vinegar and pepper together in a medium bowl until smooth. Add coleslaw mix and scallions; toss to mix and coat.

Slice pork into 20 slices. For each sandwich, place 5 slices of pork on the bottom half of each roll and drizzle with 1 teaspoon of barbecue sauce; top with 1/2 cup of coleslaw and cover with top half of roll. Yields 1 sandwich per serving.

Makes 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes

Caribbean Pork and Mango Salad

admin — Fri, 05 Dec 2008 10:42:29 +0000

Ingredients

3/4 pound cooked Peppered Pork Roast, cut into 1/2-inch cubes
1 15-ounce can black beans, rinsed and drained
6 cups mixed greens
1/4 red onion, halved and then thinly sliced
1/2 cup fruit-flavored vinaigrette dressing
2 ripe mangos, peeled and cubed (or 1 26-ounce jar of mango slices, drained)

Directions
In large bowl, gently toss all ingredients with dressing. Serve on shallow salad bowls or dinner plates.

Herbed Spareribs

admin — Tue, 25 Nov 2008 21:25:27 +0000

Ingredients

4 pounds pork spareribs, cut into serving-size pieces
1/4 cup olive oil
2 Tbsps lemon juice
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram

Directions
Place ribs in two ungreased 13in x 9in x 2in baking pans. Cover and bake at 350F for 45-55 minutes or until juices run clear and meat is tender.

In a small bowl, combine the remaining ingredients. Brush over ribs.

Grill, uncovered, over medium-hot heat for 6-8 minutes on each side or until lightly browned, brushing occasionally with herb mixture.

Makes 4-5 servings

Tuscan Style Spareribs with Balsamic Glaze

admin — Mon, 24 Nov 2008 21:31:12 +0000

Ingredients

2 Tbsps extra-virgin olive oil
2 Tbsps chopped rosemary leaves
1 1/2 Tbsps kosher salt
1 1/2 Tbsps fennel seeds
2 teaspoons freshly ground black pepper
2 teaspoons chopped sage
2 teaspoons chopped thyme
2 teaspoons sweet paprika
1 teaspoon crushed red pepper
1 teaspoon ground coriander
1/2 teaspoon ground allspice
6 pounds pork spareribs
3 Tbsps balsamic vinegar, preferably one aged for at least 5 years

Directions
In a small bowl, combine the olive oil, rosemary, kosher salt, fennel, black pepper, sage, thyme, paprika, crushed red pepper, coriander and allspice. Rub the spice paste all over the spareribs and let stand at room temperature for 2 hours or refrigerate overnight.

Preheat the oven to 325F. Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast the ribs for 2 hours, or until tender.

Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between the ribs and serve.

Makes 6 servings