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Welcome back to my kitchen for Tasty Tuesday! Today I will be featuring pork ribs. I was actually going to make these ribs Chinese style, but discovered I did not have the hoisin sauce to do so.

So, I took a gander at One Man’s Meat,, an award winning food blog written by Conor Bofin. I have tried numerous recipes from his site and my husband and I have enjoyed each and every one of them. I suggest you check out his site! I had to make a change on the peppers used in this recipe because I did not have the same ones that Conor used.

Ingredients
Side of baby back pork ribs
4 whole dried pasilla ancho chiles
2 whole dried guajillo chiles, Conor used New Mexico chiles
3/4 cup of local honey
1 1/2 tsp of fennel seed, Conor’s recipe calls for 1-2 tsp

Ingredients

Ingredients

My preparation is a bit different. First, get a soup kettle of water on the stove and set to boil. Trim the ribs to individual ribs. As the water gets hot in the pot, take out a little over one cup of the hot water. Put this in a bowl along with the dried chiles.

When the water boils, add the ribs and cook for 15 minutes. At this point, I heated up a small saute pan, and added the fennel seeds.

Fennel seed before

Fennel seed before

I kept moving the fennel around in the pan. When you see the color change from green to a lovely shade of brown they are done.

Fennel seed after

Fennel seed after

Remove them from the heat and add them to your mortar. Using the pestle, crush them to a fine powder.

Get out your blender and add the crushed fennel. The chiles should be soft enough now that you can pop the stems off, and then gently tearing down the side of the chile, open up the chile and remove the seeds. Add the chile pieces to your blender, and also add the water that you soaked the chiles in. Add your honey and blend to make a smooth paste. I forgot to take a blender photo!

The ribs should be done. Remove them from the hot water and place them in a glass dish for marinating.

Ribs after boiling

Ribs after boiling

Pour the paste over the ribs. I stirred this up with my hands to make sure that they are evenly coated.

Ribs rubbed with marinade

Ribs rubbed with marinade

Then I tossed them into the refrigerator for a few hours, turning them occasionally.

Conor prepares these ribs on a gas grill, lowest heat, for about 20 minutes.

With the near 100 degree temperatures we have been having here, I decided to do the remainder of the cooking by slow roasting the ribs. I did this in a 175 degree oven for about 2 hours. Line a baking pan with foil. Add about one inch of water to the pan. Lay a rack over the pan and lay the ribs on the rack.

Ribs racked and ready

Ribs racked and ready

The leftover marinade, I tucked away in the refrigerator and before the ribs were just about ready, I heated up the sauce to a boil, let it thicken, and then served this as a sauce for dipping of the delicious ribs.

Cooking up the marinade

Cooking up the marinade

And, here are the ribs right out of the oven. Don’t they look amazing?

Ribs are done!

Ribs are done!

The ribs are tender, juicy, and the flavor is subtle and slightly smoky. The sauce is a lovely compliment.

A huge thanks to Conor for letting me feature his recipe. Conor, I dare you to try my Chinese Char Siu Ribs. Your rib recipe reminded me of these ribs.

Well, thanks for dropping in to join me in the kitchen. Stay tuned for another recipe coming your way next Tuesday. Be well… ^..^

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Time for another edition of Tasty Tuesday! I devote Tuesday’s to posting easy to make recipes. Today is no exception as we head into the kitchen to prepare a pork loin dish that is sure to please those at your table. Are you ready to head into the kitchen? Let’s go!

Ingredients
2 1/2# pork loin (there should be two in the package)
4 TBS extra virgin olive oil
8 cloves of garlic, finely chopped, set 2 aside from the 8 for later use
5 sprigs of fresh rosemary, chopped
10 sage leaves, chopped
1 cup Pinot Grigio or other dry white wine
Fresh ground salt and pepper
9 crimini mushroom, sliced
1/2 cup milk

Ingredients

Ingredients

One hour before cooking this dish, remove the pork from the refrigerator so that it warms up a bit. After the hour, take the olive oil and add it to a cast iron dutch oven. Turn the heat on to medium, and when it feels hot, check by holding your hand over the oil, add in 6 cloves of chopped garlic, the rosemary and the sage. Saute for two minutes.

Saute the garlic, rosemary, and sage

Saute the garlic, rosemary, and sage

Carefully add in the pork loin. You want to brown these on all sides.

Add in the pork loin

Add in the pork loin

Brown on all sides

Brown on all sides

Remove the pork to a dish and set aside. Slowly add the white wine to the pan, scraping the bottom to lift any of the browned bits at the bottom.

The wine is added

The wine is added

Add back the pork and season with a bit of salt and pepper.

Add back the pork loin

Add back the pork loin

Cover the pot partially. Cook this for an hour, turning the meat every 15 minutes. If the juices at the bottom appears to be too low, add a bit of the water.

Midway through cooking

Midway through cooking

After an hour, remove the pork from the pot.

Now let’s turn to the mushrooms. Add in the mushroom to the pot and saute for about 5 minutes.

Mushrooms added to the juices in the pot

Mushrooms added to the juices in the pot

Turn off the heat and let the liquid cool. It needs to be cool so that when you add the milk it will not curdle. Let the meat sit and the gravy cool for about 15 – 20 minutes.

When the gravy is cool, add in the milk.

Milk is added to the gravy

Milk is added to the gravy

Then turn the heat up to medium low. Heat for about 5 minutes, stirring occasionally, until it is hot.

While the sauce is doing its thing, slice the pork loin into one inch slices. When the gravy is hot, pour a bit over the sliced pork loin.

Sliced pork with gravy

Sliced pork with gravy

Put the rest into a gravy boat, and serve with the sliced pork.

Dinner is served!

Dinner is served!

Now doesn’t that look good? I served the pork with 3 cheese potato wedges and steamed peas.

Thank you for stopping by today. I hope that you enjoyed this edition of Tasty Tuesday. Stay tuned for next week’s recipe. We will be preparing those amazing looking 3 cheese potato wedges. Be well… ^..^

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Welcome back to another edition of Tasty Tuesday! I feel like making something for dinner this evening that I have not had in a long time. Reviewing old recipes I came across the recipe for Pork Picatta! So for today, we will revisit this recipe which is very tasty and easy to make!

Ingredients
4 pork loin chops, boneless and 1″ thick
flour
salt and pepper
3 TBS butter
1 TBS extra virgin olive oil
2/3 cup of chicken broth
1/4 cup fresh squeezed lemon juice
1/4 cup extra dry vermouth
1/3 cup capers
parsley

Here is a side view of the pork loin chop.

Take the boneless loin chop

Take the boneless loin chop

Cut each chop in half length wise. You do this by placing your hand on the chop and then bring the knife from one side to the other. One at a time, place a slice of the pork into a zipper bag and pound it with a kitchen mallet until it measures about 1/4″ thick.

1/4" thick pieces of pork

1/4″ thick pieces of pork

Set these aside. Now add the butter and olive oil to your pan.

3 TBS butter and 1 TBS EVOO

3 TBS butter and 1 TBS EVOO

Turn the heat on to medium and when the butter has melted, swirl the pan so that it combines with the olive oil. While the butter is melting, dredge the slices of pork in the flour that is mixed with a bit of salt and pepper.

Working in batches, brown the pork slices on both sides.

Turn over and continue cooking

Turn over and continue cooking

When brown, set these aside on a plate.

Set aside

Set aside

With all the pork slices now browned, we turn our attention to creating the lovely piccata sauce. We are going to deglaze our pan. Take the broth, lemon juice and vermouth and add it to the pan.

Deglaze the pan

Deglaze the pan

Be sure to scrape up all those lovely browned bits left by the pork and flour. Then add in the capers.

Add the capers

Add the capers

The aromas rising off the pan will have your stomach growling! Bring this up to a boil and cook for two minutes. Now add back your slices of pork. The flour we used when browning these babies will thicken our sauce!

Add back the cooked pork and heat through

Add back the cooked pork and heat through

With the pork slices now hot, you can now serve this up!

Dinner is served!

Dinner is served!

Doesn’t that just look great? This dish feeds 2 with leftovers. Prep time is about 1/2 hour, and cooking time is about 15 minutes. Please let me know if you try this lovely dish. I am looking forward to making this for my husband and me this evening!

Thanks for stopping by, and see you next week for another edition of Tasty Tuesday! Be well… ^..^

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We are back once again for another round of Tasty Tuesday, and for today I am featuring a very tasty pork recipe! This recipe uses pork loin chops and something a bit different: Crown Royal! Are you ready to head on into the kitchen? I am! So, let’s go!

Ingredients
4 boneless pork loin chops, 3/4″ thick
2 tsp fresh ground pepper
1/2 tsp fresh ground sea salt
2 TBS flour
1 tsp garlic powder
1/2 tsp dried parsley
2 TBS extra virgin olive oil
1 medium shallot, chopped finely
3 cloves of garlic, chopped finely
4 oz. pancetta, diced
3/4 cup Crown Royal
1/4 cup of heavy cream

Simple ingredients

Simple ingredients

Take the pork out an hour before cooking to allow it to warm up. This helps the meat to cook more evenly. After the hour, mix the fresh ground pepper with the sea salt. Rub this mixture into the meat on all sides.

Salt and pepper each chop

Salt and pepper each chop

In a shallow dish, mix together the flour, garlic powder and parsley flakes. Take each chop and dredge in the flour mixture to coat. Shake off any excess flour.

Dredge in flour mixture

Dredge in flour mixture

In a large skillet, heat the oil on medium heat. When it is hot add in the pork chops and cook about 5 minutes per side, or until browned.

Brown the chops on both sides

Brown the chops on both sides

When done set these aside and cover with foil…

Set aside the meat

Set aside the meat

Turn the heat down on the pan to medium low. Add in the shallots and garlic, and be sure to scrape up any browned bits from the pork.

Add the garlic and shallot to the pan

Add the garlic and shallot to the pan

When the onions are translucent, add in the pancetta.

Add in the pancetta

Add in the pancetta

Cook the onion, garlic and pancetta until it has caramelized as shown in this next photo!

Cook until caramelized

Cook until caramelized

Now let’s crown the pork! Add in the Crown Royal slowly and stir as you add in the fluid.

A pouring shot for Conor Bofin!

A pouring shot for Conor Bofin!

Cook until it almost disappears, which should be only a couple of minutes. Next, add in the heavy cream.

Add in the cream

Add in the cream

When this has warmed, add back the pork chops to the pan, turning them in the sauce and heat through. This should take only a couple of minutes.

Add the pork back to the skillet

Add the pork back to the skillet

Turn the heat off the pan and serve this up, covering the pork with a bit of sauce!

Dinner is served!

Dinner is served!

Doesn’t that look good? I hope that you try this dish out! It is fairly simple and has huge flavors.

Thank you for taking the time today to visit, and stay tuned next week for another edition of Tasty Tuesday!

Be well… ^..^

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I wanted to find out if you would care to join me in the kitchen today for Tasty Tuesday! Today’s recipe is a very tasty stew made with pork and poblano and anaheim chiles. I like to prepare easy dishes and this one fits the bill! The aromas during cooking will have everyone’s stomachs growling as it cooks! Ready to head into the kitchen?

Ingredients

Ingredients

Don't forget the carrots!

Don’t forget the carrots!

Ingredients
1/4 cup vegetable oil
4 1/2#’s boneless pork shoulder
Salt and pepper
10 garlic cloves
4 large carrots
2 poblano chiles
1 anaheim chile
2 limes
2 bay leaves
48 oz. chicken stock
6 Roma tomatoes

First, lets get everything cut up. Start with the pork. Cut the meat into 1″ cubes. Set aside.

Pork cut into cubes

Pork cut into cubes

Now let’s get working on the vegetables. Beginning with the garlic, smash the cloves, remove the skin and trim the bottom. Add to a mixing bowl. Peel the carrots, cut into four sections, then cut into quarters. Add to the bowl. On to the chiles: Cut the cap off the chiles, then cut the chile in half. Remove the seeds and veins. Then cut the chile in the middle horizontally, and slice into thin strips and add to the bowl. Juice the two limes and add the juice to the vegetables. Add in the two bay leaves.  Mix it up!

Colorful mixture of veges

Colorful mixture of veges

On to the tomatoes. Cut the stem end out of the tomatoes, then cut the tomatoes in quarters.

Tomatoes cut into quarters

Tomatoes cut into quarters

Now that every thing is ready, let’s get to cooking! Preheat the oven to 325 degrees. Add the oil to a cast iron dutch oven. Heat over medium heat and when it is hot add half the pork and brown. When done, removed from the pot and set aside. Brown the remaining pork. When this is done, add the first batch back to the pot.

Browned pork

Browned pork

Now add in the vegetables. Mix it up and then add in the broth.

Add the broth

Add the broth

Doesn’t that look good? Now grab your bowl of tomatoes and tuck them in around the meat.

Tomatoes added

Tomatoes added

Bring this to a boil. Now turn the heat off, cover the pot with a snug fitting lid and place this on the second to the lowest rack in the oven for 3 hours. Stir once per hour. Here it is when it is almost done.

Almost done!

Almost done!

Doesn’t that look good? The aromas are making my stomach growl! 🙂

Time’s up! Pull your pot out of the oven. Get out some bowls and serve this baby up!

Dinner is served!

Dinner is served!

You can serve this over rice or, if you prefer, mashers! To kick it up a notch, you can dress this up with a bit of cilantro!

Hey, thanks for dropping by for Tasty Tuesday! Have a great day and be well! ^..^

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With cloudy skies and cool temperatures, for today’s Tasty Tuesday, I thought this is a perfect day for soup! So, today, I am featuring a soup from the past that is perfect comfort food for a cold day! It is an easy to prepare soup that uses sausage, artichokes, mushrooms and chard! Ready to head into the kitchen?

Ingredients:
2 TBS extra virgin olive oil
1# hot Italian pork sausage, bulk
1 49 oz. can of chicken broth
2 cups of water
2 packages of frozen artichoke hearts, thawed
1 bunch of Swiss chard
3/4# crimini mushrooms, washed and sliced
Asiago cheese, grated

Let’s begin by adding the olive oil to your soup pot, and turn up the heat to medium high. When hot, add in the pork sausage.

Crumbled sausage is browning

Crumbled sausage is browning

As the sausage cooks, use a spoon to crumble it to small pieces. While this is browning, let’s get our chard ready. Wash the chard and then remove the center portion of the stem as shown in the photo below.

Removing the center of the chard

Removing the center of the chard

Next, cut up the chard into good size pieces. Set aside when done.

By the time this is done, your sausage should be nicely browned. Drain off half the fat from the pot.

Browned sausage

Browned sausage

Next, add in your broth to the soup pot, along with the water, artichokes and mushrooms and bring this to a boil.

Bring to a boil

Bring to a boil

Once it boils, turn the heat down to medium low and then add your chard.

Add the chard and stir

Add the chard and stir

Cover and cook for about 5 more minutes so that the chard gets cooked. Then dish it up into soup bowls and top it with a bit of Asiago cheese.

Soup's on!

Soup’s on!

Doesn’t that look yummy? 🙂

Well, thank you for joining me in the kitchen today! I hope that you have one heck of an amazing Tuesday! Be well! ^..^

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What is tasty Tuesday? Well…I came to the decision, after realizing that I have been posting recipes sporadically, and cooking is one of my passions, that I would devote every Tuesday this year to posting recipes…As I write this, my belly is full, the smell of mushrooms and garlic permeates my home! Dinner was fantastic tonight! And, yes, that is a tease for a post tomorrow! Recipes on Tasty Tuesday is my own personal challenge which I will share with you….

If you want to check out recipes that I have posted so far, click on that button on the right that says “Category” and then scroll down and click on “The Recipe Box.” Feel free to check it out! There are some good ones, and quite a few are featured first on Google search! 🙂

I do love reading food blogs too, and highly recommend that you stop by and check out Conor’s One Man’s Meat. Conor’s posts are full of humor, great kitchen tips, and some of the best recipes! I have tried a number of them and he has not steered me wrong with any of them! Thank you Conor!

I also recommend Lesley’s blog Lola Rugula for fresh, tasty and easy to prepare recipes! I have gotten some great information from Lesley’s site, and the dog loves the PB biscuits!

And from down under, my friend Gaz does some amazing breakfasts and dinners! He is reviewing places to eat in Canberra, Australia, and should you decide to visit, check some of these places out before you go! His website is: Yummy Lummy!

So, stay tuned for the beginning of Tasty Tuesday! Tomorrow, the recipe features mushrooms and garlic! It is easy to cook and full of amazing flavors!

Be well! ^..^

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Conor Bofin of One Man’s Meat inspired me once again! This time with an enticing recipe for pork chops with plums in his post The Cure for Meat Anxiety – Pork Chops and Plums! Now plums are pretty well out of season here, so I substituted the plums for pluots, which are a hybrid combo of plums and apricots! Yum! Ready to head into the kitchen?

Conor’s Ingredients
2 big pork chops – bone in, I used pork loin chops about 1″ thick
5 – 6 plums, or pluots
2 cm of ginger – almost an inch here in the U.S.
1 tsp dark brown sugar
Lots of salt and pepper
Red wine
Olive Oil

The beginnings of a great meal!

The beginnings of a great meal!

First, preheat the oven to 400 degrees. Then get the pluots ready. Slice them in half following, as Conor put it, “the bum-like crease as a guide.” Remove the pit. Chop up the ginger, the skin removed. Place the pluots on a cookie sheet covered with foil, and evenly add the ginger and brown sugar to each pluot half.

Pluots with ginger and brown sugar

Pluots with ginger and brown sugar

Place this in the preheated oven. I found that these took about 40 minutes to cook to a soft “sludgy” texture.

Conor serves this dish with garlic mashed potatoes. I used Yukons, and I got this ready to go!

Soon to be garlic mashers

Soon to be garlic mashers

The next thing is to get to work on those chops! Slice them along the fat edge to cut through the membrane beneath the fat. I then seasoned these with a healthy dose of fresh ground salt and pepper, then rub with a bit of oil (something I forgot to do, but it worked out just fine). Heat about a TBS of olive oil in a oven proof skillet. Start your mashers now. When the skillet gets hot, add the pork chops and cook for 5 minutes. Leave the chops alone as they cook! After 5 minutes, turn and cook another 5 minutes.

The pluots should be done by now. I removed them from the oven, and then add to the oven your skillet of pork chops. These will sit in the oven for 10 minutes. While these are in the oven, mash those pluots with a fork, skins included, which adds flavor!

The cooked pluots

The cooked pluots

Get your mashers done too!

Garlic mashers

Garlic mashers

After cooking in the oven for 10 minutes, remove the pork chops. Take the pork out of the skillet and set aside to rest. Place the skillet on the stove and turn the heat to medium. Add a good dose of red wine to de-glaze the pan,

Deglazing the pan with wine

Deglazing the pan with wine

scraping up the browned bits! Cook this down to a thick gravy.

Plate up the pork, potatoes and pluots!

Dinner is served!

Dinner is served!

This was a fabulous meal! Make sure you have a perfect bite: A little bit of each together! Thank you again, Conor for the recipe!

Have a lovely Friday and thanks for stopping by! Be well! ^..^

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I love Chinese Barbecued Pork Spare Ribs. I thought that for today I would share a simple, easy recipe for Char Siu ribs with you! Char Siu is Cantonese and means Barbecued Marinated Pork. These take about a half hour of prep work, and four hours to marinate, and a little over three hours to cook. Here is a preview…

Preview

Preview

Are you ready to head into the kitchen?

Ingredients
Pork Spare Ribs (you can use baby back if you prefer but spare ribs have more meat on them)
1/2 cup of Hoisin Sauce
1/2 cup of bourbon
1/4 cup honey
1/4 cup dark soy sauce
2 TBS sesame oil
2 TBS Tapatio hot sauce
2 TBS powdered ginger
2 TBS onion powder
1 TBS garlic powder
1 TBS 5 Spice powder
1 tsp red food coloring (Optional)

The first thing that I do is take the side of spare ribs and cut them into individual pieces. Set these aside.

In a zipper bag combine the rest of the ingredients, shaking the bag well to get the powdered parts incorporated. Reserve about 2/3 of a cup of this marinade. Add the pork ribs to remaining marinade in the bag. Let the ribs marinate for four hours. Take the ribs out of the refrigerator one hour before cooking.

Preheat the oven to 225 degrees (107C). Take a large baking pan with an edge and fill the pan half way with water. Then lay a rack over the pan.

The pan is ready

The pan is ready

Place the ribs on the rack fat side up.

Marinated ribs are positioned and ready for the oven!

Marinated ribs are positioned and ready for the oven!

Carefully place this in the oven and let this bake for three hours. Over the last half hour baste the ribs three times with the reserved marinade.

Baste the ribs

Baste the ribs

Now to give this a bit of a crunch set the oven to broil and baste one final time. Set just below the broiler and keep an eye on them so that they do not burn! This will cause the sugars to caramelize a bit. Remove from the oven and serve!

Ribs are ready!

Ribs are ready!

I like to have this with a good fried rice and fresh vegetables that are steamed or stir fried!

Let me know if you try this recipe! I hope you do as it is very tasty! And, they make good cold leftovers!

Thanks for stopping by and be well!

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Comfort food! It makes you feel warm and cozy on a cold day. The amazing flavors of comfort foods helps you to sleep at night. Cooking comfort foods can bring a family together in the kitchen when it comes to putting it all together! Let’s check out some comfort foods from past posts. See what you think!

Let’s begin with a hearty beef stew. Here is a recipe for one made with a hearty Cabernet! The wine makes this dish as done the addition of a bit of bacon! Just enough bacon to make this rich! The recipe: Hearty Cabernet Beef Stew.

Hearty Cabernet Beef Stew

Hearty Cabernet Beef Stew

There is something about a hearty sauce over pork that just makes my mouth water thinking about it! Check out this recipe for Sierra Foothills Chops!

Sierra Foothills Chops

Sierra Foothills Chops

I love a good soup that warms the bones. To do this I love a Cream of Broccoli with Mushroom Soup! Doesn’t this look yummy?

Cream of Broccoli with Mushrooms

Cream of Broccoli with Mushrooms

Chicken Paprikash with Spaetzle is another comfort food that comes to mind. The flavors on this recipe sure does pop! Yummm…

Dinner is served!

Dinner is served!

Please let me know if you try any of these! They are all very tasty dishes!

Have a wonderful day, and thank you for taking the time to check out today’s post!

Be well! ^..^

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