Pork goes well with sweetness – things like apple sauce, fruit glazes and chutney. With this one the sweetness is cut with the addition of siracha for a well balanced combination of hot and sweet.
Coat the room temperature loin with the rub.
Brown it in a cast iron pan in olive oil. Remove to a dish, let it cool a bit and brush on the glaze. Put it back in the pan and roast for 15 – 20 minutes in a 350o oven (internal temp. 130o). Don’t over cook. Let it rest covered in foil for 10 minutes, slice and serve.
A pork chop is as good an any steak if it’s prepared correctly. So here’s how to prepare a perfect pork chop.
Bring the chop to room temperature. Score the edges so the fat renders when it cooks. Blot dry and season with salt and black pepper. Heat a little oil in a pan and holding the chop with tongs and sear all the edges with the heat on high.
Then as one side browns add 2 pats of butter and some more oil. When the butter melts, tilt the pan and spoon it over the meat. Make sure that the hot pork fat, olive oil and butter sears every crevice. Do the same on the other side.
It’s a thick chop so give it another 3-5 minutes on each side on medium heat.
Remove the chop and let it rest. Pour out most of the fat from the pan add some oil, 2 pats of butter, the vermouth and currant jelly. Deglaze the pan, whisk the sauce and pour over the chop.
This is an easy recipe. You can make it on an outdoor grill or an indoor stove. The Cointreau can be replaced with Triple Sec, Sweet Marsala or your choice.
The Marinade: Mix the Cointreau and honey in a small bowl until the honey liquefies then mix in the soy sauce.
The Steak: Cut the flank steak across the grain on an angle, making slices not thicker than 1/4 inch by 1 1/2 to 2 inches wide. Season with salt, pepper and garlic powder.
Put the sliced meat and marinade in a zip lock bag and refrigerate it overnight or for at least 4 hours, turning it occasionally.
Weave the slices onto bamboo skewers and cook them over charcoal or in a ridged broiler pan until the edges of the slices start to crisp or until they’re as done as you like them. It’s a good idea to soak the skewers in water for 20 minutes before using them. It helps keep them from burning.
You can also make this without using skewers. Leave the steak whole and marinate it the same way. Fry or broil it and let it rest 10 minutes. Cut it across the grain in one inch thick slices and serve.
Preheat oven to 350°. Season ribs with salt and black pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, brown short ribs on all 6 sides. Transfer ribs to a plate. Pour off all the drippings from pot and return 3 tablespoons to the pot and use 3 for the roux.
In separate pot add 3-4 tbsps. drippings and 3 tbsps. flour to make the roux. Then add the tomato paste to the roux (don’t tell any New Orleans chefs that you’re doing this). If it’s too dry add some more drippings or wine.
Add trinity to Dutch oven and cook over medium-high heat, stirring often, until lightly browned. Add the roux and cook, stirring until well combined. Stir in wine, then add ribs bone side up with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
Add all herbs and garlic to pot. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until ribs are tender, about 1 hour 45 min. Transfer ribs to a platter.
Strain sauce from pot or remove herbs, garlic, onions, etc. with a spider. Mix 2 tbsps. flour with a little cold water and add to sauce. Stir until it thickens and then whisk in 2 pats of butter. Pour the sauce over the ribs and serve.
This is right from a typical Italian-American restaurant menu. It’s usually made with veal but you can also use pork cutlets. Some people think they’re tastier.
Season cutlets with salt and pepper and dredge in flour. Lightly brown in 2 tbsp. butter, oil and garlic over medium-high heat. Remove from pan and set aside.
Remove garlic from pan, add wine anddeglaze. Add stock and simmer until it’s reduced by half. Whisk in remaining butter, lemon juice, capers, and parsley. Add lemon slices and bring to a boil. Check for seasoning. Pour sauce over cutlets and serve.
You can simply fry Italian sausage and peppers with some onion and you’ve got Sausage and Peppers. It takes hardly any time or effort and it’s really very good just like that. But if you have a little extra time and want to make an extra effort, try it this way.
Pierce sausage skin in a few places with a fork so it doesn’t pop when they’re cooking. Fry them in oil until almost done. Remove and cut them into bite sized pieces.
Cut the onion and peppers into strips.
Fry the onions until partially cooked, add the tomato paste and blend.
Add the peppers, return the sausage, cover and cook on low heat for 10 minutes. Add the wine and deglaze the pan and cook for another few minutes until blended. That’s it – done.
Grillades are a New Orleans speciality. Recipes vary a bit and this one is my favorite. Some people use veal or beef cutlets but I prefer pork. You can buy pork cutlets or cut your own from a loin. This time I used pork chops with the bones trimmed away.
*Cajun spice typically contains paprika, salt, black pepper, garlic powder, onion powder, dried thyme and cayenne. You can make your own or buy it. I use La Flor or Zatarain.
Pound cutlets thin, salt them and sprinkle them with Cajun spice. Dredge in flour with 2 tablespoons of Cajun spice mixed in with it. Lightly brown them in oil and remove them.
Add the trinity to the pot and sauté. Add garlic and some more oil if necessary and simmer until soft.
Prepare the roux in a separate pot. Stir the flour and oil over low heat until it’s the color of peanut butter. Add this to the sautéing trinity. Add the tomato, wine, Worcestershire and about ½ of the stock.
Deglaze the pan and simmer for a few minutes. Return the cutlets and simmer for 20 – 30 minutes, adding stock as necessary. You can serve this with grits or white rice.
New Orleans street band video – Smoking Time Jazz Club
Red rice and sausage is a one pot wonder. A Gullah dish that’s comes from the Sea Islands off the Carolina coast, it’s typically made with smoked sausage. I didn’t have any so I substituted soprasade. It worked.
Lightly fry thickly sliced soprasade (or you can stick to the traditional and use smoked sausage) in oil and remove. Sweat peppers and onion in oil and season with salt and black pepper.
Add tomato paste and stir. Return soprasade to pot & 2 sliced garlic gloves. Add rice and stir and coat. Add crushed tomatoes, 2 cups of water and bring to boil.
Lower heat and simmer covered for 20 minutes or until the rice is done. (Optional red beans – you can add beans at the last 10 minutes.)
I got this recipe in the New York Daily News a while back. They published it a few days before Saint Patrick’s Day and I’ve always wondered how authentic it really is with olive oil, tomato paste and red wine as ingredients. Authentic or not it’s a tasty hearty stew.
Season room temperature lamb with salt and black pepper and coat with flour. Sear until browned and remove from pot. Add more oil and sweat onions, garlic and carrots – S&P.
Make a hot spot and caramelize tomato paste then mix. Add barley, stirring constantly for 5 minutes. Deglaze pot with wine.
Return lamb, stocks and bouquet garni (3 sprigs each rosemary and thyme wrapped around 3 bay leaves.)
Simmer low for 45 minutes, covered. Check for seasoning. Remove bouquet garni and add potatoes and pearl onions and cook for another 30 minutes or until potatoes are done.