Displaying items by tag: pork

A perfect breakfast or brunch dish, this can be made the night before and reheated in 350 F oven until warmed through.


4 Italian sausages, either hot or mild

2 tablespoons olive oil

1 onion, chopped

2 apples, peeled and chopped

1 cup yellow cornmeal

¼ cup flour

1 tablespoon baking powder

2 cups grated Cheddar cheese

2 eggs, lightly beaten

1 cup sour cream

1 cup canned cream corn

2 teaspoons chopped fresh jalapeno pepper, or ½ teaspoons chili flakes

Salt and freshly ground pepper


Preheat oven to 350 F. Butter an 8-inch square baking pan.

Remove sausages from casings and crumble. Heat oil in skillet over medium heat. Add onions and sauté for 2 minutes. Add sausage meat and sauté for 1 minute. Add apples and sauté until meat begins to lose its pinkness, another 2 minutes. Reserve.

Stir together cornmeal, flour, baking powder, 1 cup cheese, eggs, sour cream, corn and jalapeno. Season with salt and pepper and spoon into baking pan. Top with sausage meat and apple mixture, pushing it slightly into the dough.

Sprinkle with reserved cheese and bake for 45 to 55 minutes or until cornbread is cooked through. Serves 6.

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Nk'Mip (pronounced in-ka-meep) winery near the U.S. border is the first aboriginal winery in Canada. Owned and operated by the Osoyoos band and partnered with Vincor, Nk'Mip produces excellent wine in a stunning space. The tasting area is adorned with native artifacts and opens out to a patio restaurant that also serves lunch. The menu is largely native-inspired. If you spend an afternoon there, you can also take in the museum and walk the trails through the wild sage desert.

In this recipe, adapted from Chef Patric Leduc, the sweetness of the salad mellows out the smoky, spicy flavour of the barbecue sauce. Enjoy it with nice glass of Nk'Mip pinot blanc.



1 cup kosher salt

1/2 cup sugar

1 bay leaf

12 peppercorns

2 teaspoons chili flakes

4 cups water

4 boneless pork loin chops

Chipotle sauce:

2 tablespoons chipotle peppers in adobo sauce

1/4 cup honey

2 tablespoons olive oil

1 teaspoon chopped fresh rosemary

Caramelized red onion:

2 red onions, sliced 1/4-inch thick

1 cup red wine vinegar

1/2 cup sugar

Salt and freshly ground pepper


4 slices diced cooked bacon

2 tablespoons honey

4 cups spinach leaves

1 tablespoon olive oil


Bring brine ingredients to boil in pot, stirring to dissolve salt and sugar. Cool and pour over pork chops to cover. Refrigerate overnight.

Preheat grill to high. Purée chipotle peppers with honey, olive oil and rosemary in food processor until they make a smooth sauce. Set aside.

Place onion in small saucepan with vinegar, sugar, salt and pepper. Bring to boil and simmer until onion is soft and caramelized. Remove chops from brine and brush with chipotle barbecue sauce.

Turn grill to low and grill 5 to 6 minutes per side.

For the salad, combine bacon, honey and caramelized onion in a skillet and warm over medium-low heat until honey is melted. Toss spinach with olive oil. Mix in bacon-onion mixture. Place on 4 plates and top each with a pork chop.

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This pasta dish from Southern Italy has big, intense flavours.


2 tablespoons olive oil

1 cup chopped onions

1 tablespoon chopped garlic

1 red pepper, diced

1 pound (500 grams) hot Italian sausage, casing removed, and crumbled

1/2 pound (250 grams) mixed mushrooms, thickly sliced

1 tablespoon chopped fresh oregano

1/2 cup red wine

2 cups canned tomatoes, puréed

Salt and freshly ground pepper

1 pound (450 grams) penne

1/4 cup chopped parsley

1/2 cup grated Parmesan cheese


Heat oil in skillet over medium heat. Add onions and sauté for 2 minutes, add garlic and sauté until softened about 1 minute. Add peppers and sauté until peppers are slightly browned on edges, about 3 minutes.

Add crumbled sausage and sauté until no longer pink, about 2 minutes. Add mushrooms and oregano and continue to sauté until mushrooms are juicy.

Pour in wine, bring to boil, add tomato puree and simmer for 20 minutes or until sausages and peppers are cooked through. Season with salt and pepper to taste.

Place large pot of salted water on high heat while sauce is cooking. When water comes to boil, add penne and cook according to package directions. Drain and toss with sauce. Sprinkle with parsley. Finish with cheese. Serves 4.

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This is a great one dish dinner perfect for families and entertaining.


1 tablespoon olive oil

1 chorizo sausage either mild or hot, thinly sliced (about ½ cup)

2 pounds (1 kilogram) chicken thighs on the bone, skin on

½ teaspoon hot smoked Spanish paprika

Salt and pepper

1 cup chopped onions

1 cup chopped fennel

1 tablespoon chopped garlic       

½ cup white wine

1 cup canned tomatoes, chopped

1 19 oz (540 mL) can chickpeas, drained and rinsed

2 tablespoons chopped parsley


Heat olive oil in a large skillet or sauté pan on medium-high heat. Add sausage and fry for 3 minutes or until browned and slightly crisp. Remove sausage and reserve.

Season chicken with paprika and salt and pepper. Add chicken to pan and fry for 3 minutes a side or until lightly browned. Remove chicken. Drain all but 2 tbsp of fat from pan. Add onions, fennel and garlic to pan and sauté for 2 minutes or until softened.

Add wine, bring to a boil, add tomatoes and chicken. Cover pan, turn heat to low and let simmer for 10 minutes. Add chickpeas and stir to combine. Raise heat so that mixture simmers gently and cook for 10-15 minutes longer, uncovered, or until chicken is cooked through. Season with salt and pepper to taste. Sprinkle with parsley.  Serves 4

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If you live near a Chinatown, barbecue pork is a great buy for an easy Chinese meal. Just slice it thinly and serve or use it in stir fries.

Barbecue Pork

Slice 1 pound pork thinly and garnish with slivered green onions. Serve with duck pancakes, steamed buns (both available frozen) or quartered tortillas. The butcher will slice it for you if you ask.


Sesame-Hoisin Sauce

1 tablespoon sesame oil

½ cup hoisin sauce

1 tablespoon grated ginger

Combine ingredients and serve with barbecue pork.

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Try both yellow and green zucchini for a more attractive look. You can use either penne, gemelli, farfalle or orecchiette for the dish.


1 pound (500 grams) dried pasta

¼ cup olive oil

1 pint grape tomatoes

4 cups diced zucchini

1 teaspoon chopped garlic

½ teaspoon grated lemon rind

1 tablespoon chopped tarragon

½ cup whipping cream

1 tablespoon lemon juice

½ cup slivered prosciutto

1 cup grated Parmesan cheese

Salt and freshly ground pepper


Bring a pot of salted water to a boil, add pasta and cook until al dente. Drain, reserving ¼ cup pasta cooking water.

Heat 2 tablespoons oil in a large skillet over high heat. Add tomatoes and cook for 3 minutes or until browned and slightly collapsed. Remove from pan and reserve.Add 1 tablespoon olive oil to pan, reduce heat to medium-high and add zucchini. Sauté until zucchini turns a golden colour, about 2 minutes. Add garlic, lemon rind and tarragon and toss together. Stir in tomatoes.

Add cooked pasta to skillet and toss with zucchini mixture. Add reserved pasta cooking water and cream and toss together. Stir in lemon juice, prosciutto and half of Parmesan. Season with salt and pepper.

Drizzle with remaining 1 tablespoon olive oil. Serve with remaining Parmesan on the side. Serves 4

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This recipe is rich and filling and easy to make. Mostly just sausages and cheese, it is a great winter tummy warmer. Using whipping cream instead of whole milk makes a richer sauce, but is not necessary if you want to cut calories. The quality of the sausages is very important because it is the main flavouring in the dish. If you cook fresh lasagna noodles for a minute, they absorb less sauce and you get more filling.

Fresh lasagna noodles (about 6 to 9 lasagna noodles)

2 tablespoons olive oil

4 Italian sausages, about 1½pounds (750 grams), removed from casings

¼cup red wine

One 28-ounce can Italian plum tomatoes, pureed

1 cup whipping cream or whole milk

Pinch nutmeg

Salt and freshly ground pepper

4 cups grated fontina, provolone or mozzarella

1 cup grated Parmesan

Preheat oven to 350 F.

Bring a large pot of salted water to a boil. Add lasagna noodles and cook for 1 minute or until softened, but not fully cooked. Drain and toss with a little olive oil to keep them from sticking together. Reserve.

Heat oil in a skillet over medium-high heat. Crumble in sausage meat and cook stirring, for 3 minutes or until sausage looses its pinkness. Add red wine and bring to a boil, then add tomatoes and simmer, uncovered, for 15 minutes or until sauce has thickened. Pour in cream, bring to boil and boil for 4 minutes or until sauce is thickened and reduced to about 5 cups. Season with nutmeg, salt and pepper to taste.

Combine grated fontina and Parmesan and set aside.

Lightly oil an 8-by-12-inch baking dish. Make a layer of lasagna noodles, top with one third of sauce, then one third of cheese. Repeat layering twice more finishing with sauce and cheese.

Bake for 35 to 40 minutes or until sauce bubbles and cheese is browned on top. Serves 6.

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Pork with clams is a Portuguese staple. This dish is a more upmarket rendering than others. We used pork loin (try to get the end piece as it has a bit more fat). We sautéed it for a few minutes, made a deep, rich sauce and finished everything by steaming pasta clams in the sauce. If pasta clams (small ones) are not easily obtainable substitute the larger ones. They take longer to open.


1 head of garlic, separated into cloves

2 tablespoons chopped coriander

¼ cup chopped parsley

½ cup olive oil

Sea salt and freshly ground pepper

1½ pounds (750 g) pork loin, cubed

½ cup chopped chorizo (½-inch dice)

1 cup diced onion

½ cup diced celery

1diced red pepper

1 teaspoon dried chili flakes

½ cup dry white wine

1 cup canned chopped tomatoes

2 pounds (1 kg) fresh clams


Place garlic cloves in a small pot, bring to boil and simmer for 10 minutes or until garlic is very soft. Drain. Peel garlic and reserve.

Combine garlic, 1 tablespoon coriander, 2 tablespoons parsley, ¼ cup olive oil and sea salt and pepper to taste in a food processor and purée until smooth.

Toss pork with garlic paste and marinate for at least 2 hours or overnight in the refrigerator. Scrape marinade from pork and reserve.

Heat remaining olive oil over high heat in a large sauté pan. Working in batches, add pork and sear on all sides, about 5 minutes total. Remove from pan.

Reduce heat to medium and add chorizo, onion, celery, red pepper, chili flakes and reserved marinade. Fry, stirring, for 10 minutes or until very soft and slightly browned.

Add white wine and chopped tomatoes and bring to boil. Reduce heat and simmer for 5 minutes or until wine has reduced and mixture is saucy.

Raise heat to medium-high and add clams. Cover again and cook for 2 minutes or until clams are open. Add pork, recover and cook for 1 to 2 minutes more or until clams are opened and pork is warmed through.

Discard any clams that haven't opened. Mix in remaining parsley and coriander. Serves 6

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Serve this beautiful, cheesy tart for lunch or brunch or as a first course for a dinner party. The parmesan crust is trouble-free and it can all be made a day ahead.



1 cups all-purpose flour

1/4 cup finely grated parmesan cheese

1/4 teaspoon kosher salt

1/3 cup unsalted cold butter, cut into cubes

1/4 cup cold water


12 spears asparagus, tough ends removed

1 tablespoon olive oil

12 thin slices pancetta

1 cup mascarpone

2 egg yolks

2 eggs

1 cup grated provolone

1 cup grated asiago cheese

1 tablespoon Dijon mustard

2 tablespoons chopped parsley

Salt and freshly ground pepper


Combine flour, parmesan and salt in the bowl of a food processor. Add butter and pulse until mixture resembles coarse crumbs. Drizzle in enough water so that pastry comes together in a smooth ball (you may need a bit more than a ½ cup). Cover with plastic wrap and refrigerate for 30 minutes.

Roll out pastry to fit a 9-inch tart pan, preferably with a removable bottom. Chill while you make filling.

Preheat oven to 375 F.

Bring a skillet of water to boil over high heat. Add asparagus and blanch for 1 minute or until partly cooked. Drain and refresh under cold water. Cut asparagus in half. Reserve.

Heat oil in a skillet over medium heat. Fry pancetta slices until crisp (about 2 minutes per side). Reserve. In a bowl, whisk together mascarpone, egg yolks, eggs and mustard. Stir in provolone, asiago and parsley. Season with salt and pepper to taste.

Place a layer of fried pancetta on top of crust. Spread egg and cheese mixture over top. Lay asparagus spears on top in a spoke pattern and press slightly into filling. Place tart pan on a metal baking sheet and bake on lower third of oven for 35 minutes or until filling is browned and puffed and pastry is golden. Serves 8.

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Pulled pork is a favourite in the southern United States and it's easy to see why. It is southern comfort food at its best: Whole pigs (or parts of them) are slow-cooked for many hours over a charcoal pit and the accompanying barbecue sauce, which is more vinegar than tomato, is the perfect accompaniment to the sweetness of the pork. The pork is cooked until very tender, then pulled or chopped and served (usually as a sandwich). It's a great way to feed a crowd.

Since true pulled pork is barbecued very slowly in a smoker for six to seven hours, my version is less authentic because I wrap it in foil first and cook it in the oven for the first four hours, which is a lot easier on the home chef. I set up a smoker box (which you can buy at stores such as Canadian Tire and the Home Depot) in my gas barbecue, although it doesn't produce much smoke at low heat. In this case, a charcoal barbecue gives the finest end product. However, we all loved this slightly inauthentic home version.

To serve your guests, place a large platter of the pork in the centre of the table and let them make their own sandwiches. Serve it with coleslaw, potato salad, baked beans or bean salad and preserved chillies. You can actually buy very good pulled pork at some butchers but it is fun and easy to make ahead of time.


To give the pork its customary smokiness, you should have wood chips or a smoker box under the grill. Keep the heat as low as you can (a perfect temperature is 250F to 275 F). You need a fatty piece of pork or it won't be juicy enough. When pork is cooked, combine with Carolinian Barbecue Sauce, or your favourite barbecue sauce and reheat them together.

3 pounds (1.5 kg) pork shoulder

¼ cup Barbecue Rub (recipe below)

8 kaiser or other rolls

1½ cups Carolinian Barbecue Sauce (recipe below)

Preheat oven to 250 F.

Massage barbecue rub all over pork shoulder, wrap in foil and place in oven for 4 hours. Remove foil before placing on grill.

Set up barbecue by placing a smoker box under the grill. Punch holes in it if it doesn't have any. Turn off all but one burner, keeping that burner on medium low.

Place pork on the turned-off side of the grill and cook, with the lid closed, for 2 to 3 hours (until internal temperature is about 170 F or meat is so tender it can be cut with a fork). Baste pork with barbecue sauce every 30 minutes for the last 2 hours on the barbecue. Place pulled pork on soft rolls and douse with barbecue sauce. Serves 6 to 8.



This rub will keep all summer.

1/4 cup kosher or sea salt

2 tablespoons coarsely ground black pepper

2 tablespoons chilli powder

1 tablespoon dried thyme

1 tablespoon brown sugar

1 tablespoon dry mustard

1 tablespoon hot smoked paprika

Combine all ingredients. Makes about ¾ cup rub.



This sauce, which hails from the Carolinas, is spicy and sharp, contrasting nicely with the sweetness of the pork. You can also use this sauce for ribs. It will keep for one month refrigerated.

1 cup apple cider vinegar

1/2 cup ketchup

3 tablespoons brown sugar

2 tablespoons dried mustard powder

2 tablespoons lemon juice

1 tablespoon chilli flakes

Whisk together all ingredients in a pot and bring to a boil over medium-high heat, stirring to incorporate sugar. Cool. Makes about 11/2 cups sauce.

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