Displaying items by tag: pork

A quick company dish that looks as attractive as it tastes. Include or change the vegetables for ones you prefer but make sure they are cut the same size for even cooking.

2 zucchini

2 Asian eggplants

4 shallots

4 plum tomatoes cut into quarters

3 tablespoons olive oil

2 10-ounce pork tenderloins

Salt and freshly ground pepper

1 tablespoon chopped fresh rosemary

1 cup white wine

1/2 cup apple juice

Cut zucchini and eggplant into 1-inch chunks. Peel shallots and cut in half through the root.

Preheat oven to 400 F. Season pork with salt, pepper and rosemary. Add 2 tablespoons oil in a large skillet over medium heat, brown pork fillet on all sides, about 5 minutes. Remove to baking dish large enough to hold pork and vegetables. 

Add zucchini, eggplant and shallots to skillet, season with salt and pepper and sauté until slightly brown and crisp tender, about 5 minutes. Remove vegetables to baking dish. Add remaining tablespoon oil and sauté tomatoes for 2 minutes or until lightly browned. Add tomatoes to baking dish. Pour wine over pork and vegetables. Reserve skillet.

Bake uncovered for 25 minutes or until pork juices are no longer pink. Pour wine and pan juices back into skillet, add apple juice and bring to boil, scraping up any bits that are on the base of the pan. Boil for about 5 minutes or until slightly thickened. Season with salt and pepper if needed.

Slice pork, pour over sauce and garnish with vegetables. Serves 4 to 6

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This is a terrific way to cook winter greens. We used dandelion, but Swiss chard, turnip greens, collards and escarole will all work.


1 cup pecans

1 egg white

1 tablespoon sugar


1 tablespoon olive oil

5 strips bacon, diced

1 cup chopped onions

1 teaspoon chopped garlic

2 bunches dandelion greens, stems removed

3 tablespoons wine vinegar

Preheat oven to 350 F.

Toss pecans with egg white and sugar. Lay on a parchment-lined baking sheet and bake for 10 minutes or until pecans are dry and crisped.

Heat oil in a skillet over medium heat. Add bacon and sauté for 5 to 7 minutes or until crisp.

Remove bacon and reserve. Add onions and garlic and sauté until softened.

Drain all but 1 tablespoon of fat and add greens. Sauté for 3 to 4 minutes or until just wilted.

Add vinegar and mix together. Place on a platter and scatter with bacon and pecans. Serve warm. Serves 4.

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It sounds like a strange combination, but when I ate it at the restaurant, I could not believe how well the flavours worked. My testers raved when they tasted it too. I ate the leftovers for breakfast.


1 cup raw bacon, diced small

2 tablespoons butter

¾ cup all-purpose flour

1¼ cup corn meal

¼ cup sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 large eggs

¾ cup buttermilk

½ cup whole milk

3 tablespoons honey

2 tablespoons molasses

½ cup chopped dried apricots


Maple ice-cream

Maple syrup


Preheat oven to 350 F.

Place bacon and butter in a sauté pan, and cook until the bacon is crisp. Set aside to cool.

Reserve ½ cup for the topping along with some fat, the other half for the bread.

Grease and lightly flour an 8- by 8-inch pan.

Combine flour, corn meal, sugar, baking powder, baking soda and salt in a large bowl. Combine eggs, buttermilk, milk, honey and molasses in a medium-sized bowl.

Create a well in the centre of the bowl of the dry ingredients and pour the wet ingredients into the centre. Whisk carefully until everything is evenly combined. Stir in the apricots and half the bacon including half the fat. Pour into the prepared pan and bake for 30 to 35 minutes.

Top corn bread with a scoop of maple ice-cream, sprinkle with reserved bacon bits and drizzle with any remaining bacon fat and maple syrup.

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I would love to claim this as my recipe but the idea belongs to Amanda Hesser from her book, Cooking for Mr. Latte. She makes these crostini for dessert (without the chorizo) and sprinkles the chocolate with Fleur de sel and a little extra virgin olive oil. We have turned this into an interesting hors d'oeuvres by adding the chorizo. Try it either way.

2 teaspoons olive oil

8 thin slices spicy chorizo

4 slices of baguette

2 ounces good quality dark chocolate, coarsely chopped

Fleur de sel or Maldon salt  

Preheat oven to 400 F.

Heat olive oil in a frying pan over medium-high heat. Add chorizo and fry for 1 minute, turning, or until crisped. Remove chorizo from pan and set aside.

Lightly brush chorizo fat from pan onto one side of baguette slices. Place on a baking sheet and bake for 10 minutes or until crisp.

Divide chocolate between crostini and place in oven for 1 to 2 minutes or until chocolate is softened. Top with crisp chorizo and sprinkle with salt. Serves 2.

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I had this salad in a Portland, Ore., restaurant and it was sensational. I usually make the whole loaf into croutons, as they keep well. Tear the bread for a more attractive look.


½ cup olive oil

2 teaspoons chopped garlic

4 cups bread torn or cut into about 1-inch chunks

Salt to taste


2 tablespoons olive oil

3 tablespoons red-wine vinegar

1 tablespoon Dijon mustard

¼ cup chopped shallots

Salt and freshly ground pepper


8 slices bacon cut into 1-inch pieces

1 tablespoon white-wine vinegar

1 head escarole

4 eggs

Preheat oven to 350 F.

Combine oil and garlic in a mini-chop or by hand. Toss bread pieces with half the mixture, reserve remaining garlic oil for dressing. Scatter onto a cookie sheet, season with salt and bake, tossing occasionally, for 15 minutes or until golden.

Combine reserved garlic oil with 2 tablespoons olive oil. In a separate bowl, whisk together vinegar, mustard and shallots and slowly whisk in oil. Season well with salt and pepper.

Place bacon in a cold skillet, turn heat to medium and cook 4 to 5 minutes or until bacon is crispy. Remove and drain on paper towels.

Bring a pot of water to boil and add white-wine vinegar. Reduce heat to low, quickly break all 4 eggs into simmering water and poach for 3 minutes. Using a slotted spoon, remove eggs to cold water to sit until needed.

Wash escarole and tear into pieces. Divide escarole between 4 salad bowls and toss with a little dressing. Top with bacon, some croutons and a poached egg. Drizzle more dressing over salad. Serves 4.

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I bought the thick Shanghai noodles already cooked at T&T, but you can buy uncooked ones at most supermarkets.

Boil for 3 minutes and dress with 1 tablespoon soy sauce and ½ teaspoon sesame oil.

Sometimes I buy the Korean tofu salad, which is spicy, and just throw that in with the noodles for the fastest dinner imaginable.

Sambal oelek is a pure chili hot sauce and my preferred choice.



3 tablespoons soy sauce

1 teaspoon sugar

2 tablespoons rice vinegar

1 teaspoon sesame oil

1 teaspoon sambal oelek

¼ cup chicken stock

175 grams (6 ounces) store-bought barbecue pork

2 tablespoons vegetable oil

1 tablespoon chopped ginger

1 tablespoon chopped garlic

1 cup sliced onion

2 cups broccoli florets, blanched for one minute

1 cup sliced red pepper

1 package (350 grams) Shanghai noodles

¼ cup slivered green onions


Combine soy sauce, sugar, rice vinegar, sesame oil, sambal oelek and chicken stock. Reserve.

Thinly slice barbecue pork.

Heat skillet over high heat then add oil.

Stir in ginger, garlic and onion. Stir-fry for 1 minute, then add red pepper and stir-fry another minute.

Stir in broccoli and barbecue pork. Stir together until heated through. Add noodles and combine.

Stir in sauce ingredients. Toss with noodles, bring to boil and sprinkle with green onions. Serves 4.

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This dish is very pretty if you use the rainbow Swiss chard, otherwise green chard is fine.


375 grams (12-ounce bunch) Swiss Chard

2 tablespoons olive oil

30 grams (1 ounce) pancetta, diced

1/2 cup chopped onions

1 tablespoon chopped garlic

1/2 teaspoon grated lemon rind

Salt to taste


Remove ribs and stems from Swiss chard leaves. Chop ribs and stems, and cut leaves into ½-inch-wide ribbons.

Bring a large pot of salted water to a boil over high heat. Add chopped stalks and boil for 1 minute. Add leaves and boil for 1 minute longer or until leaves are wilted and stalks are tender. Drain and reserve.

Heat olive oil in a frying pan over medium heat. Fry pancetta for 30 seconds or until beginning to crisp. Add onions and garlic and fry for 2 minutes or until garlic is golden and onion is softened. Add reserved Swiss chard and grated lemon rind and cook for 2 minutes or until flavours are combined. Season with salt to taste.

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Thick spears of asparagus work best with this recipe. Serve with the chicken thighs, steaks or as a first course with a side salad.


24 asparagus spears

12 slices prosciutto

Olive oil for brushing

1 tablespoons olive oil

1 tablespoon capers


Preheat oven to 450 F.

Peel asparagus if thick. Wrap each spear in half a slice of prosciutto. Brush with oil and place on a baking sheet. Bake for 6 minutes depending on thickness, turning spears halfway through cooking.

Heat olive oil in a skillet over medium heat. Add capers and fry for 2 minutes or until beginning to pop. Pour capers and oil over asparagus and serve. Serves 4


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I used smoked Spanish chorizo, but any spicy smoked sausage will have the same effect.


1 tablespoon olive oil

12 ¼-inch slices chorizo, skin removed

8 to 12 scallops

Salt and freshly ground pepper

2 tablespoons lemon juice


2 cups of baby red oak leaf lettuce

¼ cup mint leaves, torn

1 tablespoon extra virgin olive oil


Heat oil in a skillet over high heat. Add chorizo and sauté for 30 seconds per side or until crisped.

Remove from skillet and drain on paper towels. Drain all but 1 tablespoon of fat from pan. Cut chorizo into batons when cooled, and reserve.

Season scallops with salt and pepper. Return skillet to medium-high heat. Add scallops to skillet and cook for about 2 to 3 minutes per side or until well seared and slightly opaque in the middle.

Divide lettuce and mint among four plates and sprinkle with olive oil, salt and pepper.

Pour lemon juice over scallops in pan. Transfer immediately to the serving plates. Drizzle over any pan juices. Sprinkle with chorizo. Serves 4

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Parrillada uses a variety of cuts of beef, offal and other meats, seasoned simply (often only with salt) and grilled. Serve with Chimichurri Sauce.


Beef bones:

¼ cup Dijon mustard

¼ cup barbecue sauce

2 tablespoons vegetable oil

1 tablespoon Chimichurri Sauce

4 beef rib bones

Tenderloin and chorizo:

625 grams (1¼ pound) beef tenderloin, cut into 175-gram (6-ounce) portions

4 chorizo sausages, or hot Italian

Salt and freshly ground pepper


Preheat grill to high.

Combine Dijon, barbecue sauce, oil and 1 tablespoon chimichurri sauce, and brush all over beef bones. Season beef bones and beef tenderloin with salt and pepper.

Turn off one burner on the grill. Sear beef bones on lit side of barbecue for about 2 minutes per side then move to unlit side. Close lid and cook for 5 minutes. Turn over.

Add tenderloin and chorizo to lit side and grill for about 4 minutes per side or until desired degree of doneness. Remove from grill and let everything rest for 5 minutes. Check the bones; they should be medium-rare. Serve with Chimichurri Sauce. Serves 4.

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