Kate's Cuisine » Pork

Alton’s Who-Loves-Ya Baby Back Ribs

kate — Sat, 19 Nov 2011 01:03:24 +0000

2 racks of pork baby back ribs $32.99

Dry Rub:
8 tablespoons brown sugar, tightly packed $0.08
3 tablespoons Kosher salt $0.03
1 tablespoon chili powder $0.21
1/2 teaspoon ground black pepper $0.01
1/2 teaspoon cayenne pepper $0.12
1 jalapeno pepper $0.30
1/2 teaspoon dried thyme $0.40
1/2 teaspoon onion powder $0.07

Braising Liquid:
1 cup white wine $4.57
2 tablespoons white vinegar $0.08
2 tablespoons Worcestershire sauce $0.16
1 tablespoon honey $0.10
2 cloves garlic, chopped $0.02

Total Cost $39.14
Cost per Serving $9.79

1.) In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour.

2.) When ready to begin cooking, heat the ingredients for the braising liquid in a small saucepan over medium heat until just about simmering, but not boiling.

3.) Preheat the oven to 250 degrees Fahrenheit.

4.) Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Place the ribs in the oven and braise for 2 1/2 hours.

5.) Remove the ribs from the oven and preheat broiler.

6.) Transfer the braising liquid into a medium saucepan. Bring the liquid to a simmer and reduce by half or until it’s a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze carmalizes slightly. Slice each slab into 2 rib portions each. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

7.) Serve and enjoy!

Read my review on Alton’s Baby Back Ribs here

Pork Ragout

kate — Tue, 18 Oct 2011 23:47:21 +0000

4 bone-in pork chops $5.72
1 lemon, juiced and zested separately $0.47
6 tablespoons olive oil, divided into 2 tablespoons each $0.36
2 tablespoons dried thyme, divided $2.40
Salt $0.01
Pepper $0.01
2 large carrots, peeled and diced $0.34
1 onion, diced and divided $0.47
1 bay leaf $0.16
1 tablespoon ground mustard $0.09
3 cups apple juice $0.63
1 tablespoon white vinegar $0.09
1 teaspoon brown sugar $0.01
1 tablespoon all-purpose flour $0.01
1/2 cup fresh parsley, chopped $.50
Total Cost $11.27

1.) With a sharp knife, carefully remove pork chops from their bones. Set the bones aside to use later and cut pork into bite-size pieces.

2.) In a large bowl whisk together: juice and zest of lemon, 2 tablespoons olive oil, 2 tablespoons dried thyme, a little salt, and a little pepper (don’t go crazy here, you’ll be adding more later; just enough to bring the flavours together.) Add pork to the mixture and turn to entirely coat pork. Cover, and place in fridge for 30 – 45 minutes.

3.) Meanwhile, heat two tablespoons of olive oil in a large saucepan over medium heat. When hot, add onion; stir and cook 3 – 5 minutes until onion has softened.

4.) Add carrots, pork bones, bay leaf, salt and pepper and stir. Cook, about 2 – 3 minutes, until carrots just start to soften.

5.) Slowly add in apple juice, vinegar, and brown sugar and bring to a boil. When boiling, turn heat down to medium and simmer for 30 – 40 minutes until reduced slightly; skim fat off surface as you simmer.

6.) When stock is finished, drain out bones, carrots, and other large pieces and reserve the broth left behind.

7.) In another large saucepan, heat two tablespoons olive oil over medium-high heat. When hot, add onions and cook 5 minutes until they just begin to brown.

8.) Remove pork from marinade in the fridge, shaking off excess. Place all the pork in the saucepan and turn. Cook, stirring often, until pork starts to brown, about 7 minutes.

9.) Slowly whisk in pork stock, reserving about 1/2 cup. Bring saucepan to a boil.

10.) Add 1 tablespoon flour to remaining 1/2 cup stock and whisk or shake to break up lumps. Add to boiling mixture and stir to incorporate. Allow to boil for about 2 minutes before lowering heat to medium and simmering for 10 – 15 minutes.

11.) Place on a serving platter over rice or pasta and sprinkle with fresh parsley.

12.) Serve and enjoy!

Read the Pork Ragout review here

Loose Meat Sliders

kate — Fri, 09 Sep 2011 23:22:39 +0000

1/2 rack – 1 rack Kate’s Ribs $17.20
3 cups Martha’s Barbecue Sauce, or store-bought BBQ sauce $3.05
12 mini hamburger buns $3.99

Total Cost $24.24 (if using a whole rack)

1.) If ribs are hot, allow to cool slightly then shred apart with hands and set meat aside.

2.) Heat barbecue sauce in a large saucepan over medium heat. Add shredded rib meat and stir so that meat is entirely coated with sauce. Continue to cook until everything is fully heated through.

3.) Remove meat and sauce from heat and pile onto hamburger buns.

4.) Serve and enjoy!

Read the Loose Meat Sliders Review here

Horseradish Chops on Sauteed Spinach

kate — Tue, 09 Aug 2011 00:36:51 +0000

4 bone-in pork chops $8.72
1/2 cup horseradish $0.75
2 tablespoons brown sugar $0.02
1/2 cup white wine $2.29
1/2 cup chicken stock $0.50
1/2 red onion, diced $0.33
2 cloves garlic, minced $0.02
4 tablespoons olive oil, divided $0.72
2 tablespoons butter $0.12
1 pound spinach $4.99
1 teaspoon salt $0.01
1/2 teaspoon black pepper $0.01

Total Cost $18.48

1.) Preheat oven to 350 degrees Fahrenheit. Rinse chops and pat dry.

2.) Heat 2 tablespoons of olive oil in a large skillet over high heat. Season chops with salt and pepper and sear each side in skillet, adding more olive oil for the second batch if necessary. Sear for about 2 minutes per side before transferring to a casserole dish.

3.) When all chops have been seared and removed from skillet, lower heat under skillet to medium-high. Add 1/2 cup white wine, scraping up bits in the pan with the back of a wooden spoon. Allow wine to boil gently for 5 – 7 minutes and turn heat off. Set aside.

4.) In a separate, small saucepan, heat 2 tablespoons olive oil over medium-high heat. Add diced red onion and let cook for about 5 minutes, stirring regularly. Add minced garlic and cook for another minute. Add the wine mixture to the onion, as well as: horseradish, brown sugar, chicken stock, salt and pepper. Bring to a boil. Continue boiling rapidly for 10 – 15 minutes.

5.) Pour sauce over the chops and place in oven for 7 – 17 minutes, depending on the thickness of the chops, and leave uncovered.

6.) When chops are finished cooking, remove from oven and allow to rest for 5 minutes.

7.) Meanwhile in a large saucepan, melt 2 tablespoons butter over high heat. Add spinach and cook, stirring regularly, for 4 – 6 minutes.

8.) Pile spinach on a plate and place pork chops on top, spooning some of the sauce over both.

9.) Serve and enjoy!

Read the review here

Stuffed Peppers

kate — Fri, 05 Aug 2011 01:22:39 +0000

4 green bell peppers, halved and seeded $1.80
2 tablespoons olive oil, divided $0.36
2 cups grated Parmesan cheese $5.98

For the filling:
4 Italian pork sausages, casings removed $2.68
1 1/2 cups cooked rice $0.21
1 zucchini, finely diced $0.70
1 red onion, finely diced $0.65
1/2 cup button mushrooms, finely diced $0.62
1/2 cup fresh sage, finely diced $0.50
1 Roma tomato, finely diced $0.25
2 tablespoons dried thyme $1.60
2 tablespoons ground mustard $0.18
2 tablespoons paprika $0.96
1 teaspoon salt $0.01
1/2 teaspoon black pepper $0.01

Total Cost $16.51

1.) Heat oven to 350 degrees Fahrenheit and lightly oil a 9″ x 13″ casserole dish. Using one tablespoon of olive oil, brush outside of peppers and place in dish.

2.) Combine all ingredients for the filling in a large bowl and mix until thoroughly combined.

3.) Scoop up a small handful of the meat mixture and use it to stuff one pepper; repeat with remaining pepper halves. When all the peppers have been filled, divide remaining meat mixture among remaining peppers, “piling” the meat up above the top of the pepper.

4.) Use 1 tablespoon of olive oil to drizzle across meat and peppers. Sprinkle about 1/4 cup Parmesan cheese over meat mixture for each pepper.

5.) Loosely cover with aluminum foil and place in preheated oven. Bake for 45 – 60 minutes until cheese is browned, meat is cooked through, and peppers are tender. Remove from oven and allow to sit for 3 – 5 minutes.

6.) Serve and enjoy!

Read the Stuffed Peppers review here

Tomato-Based Pulled Pork Sandwiches

kate — Wed, 27 Jul 2011 12:38:30 +0000

1 pork picnic roast $14.97
12 hamburger buns $1.99
2 tablespoons vegetable oil $0.14

For the dry rub:
2 tablespoons brown sugar $0.02
1 tablespoon garlic powder $0.39
1 tablespoon onion powder $0.45
1 tablespoon paprika $0.48
1 teaspoon dry mustard $0.03
1 teaspoon chili powder $0.47
Pinch of cayenne pepper $0.01
1 teaspoon black pepper $0.01

1 recipe Martha’s Barbecue Sauce $3.05

Total Cost $22.01

1.) Combine all of the ingredients for the dry rub and mix thoroughly. Rinse pork roast and pat dry. Coat entire pork roast with the dry rub mixture and massage into roast. Cover roast in a dish or resealable bag and place in fridge for 8 hours or overnight.

2.) Light coals in smoker and allow flame to extinguish so that the coals are hot, smoking, and ash grey. Remove roast from dish, drizzle with oil, and place in the smoker. Smoke pork for 6 – 8 hours.

3.) Remove pork from smoker and cover with aluminum foil. Allow to rest for 20 – 30 minutes.

4.) Meanwhile, heat (or cook) barbecue sauce in a large saucepan over medium heat. When pork roast has cooled, shred the entire roast using your hands or two large serving forks. Place shreds of meat into the heated barbecue sauce and stir to thoroughly coat. Allow to warm through for about 4 – 5 minutes before piling onto hamburger buns.

5.) Serve and enjoy!

Read the Tomato-Based Pulled Pork Sandwiches review here

Smoky Rubbed Chops

kate — Sat, 18 Jun 2011 14:42:46 +0000

3 tablespoons brown sugar $0.03
1 tablespoon paprika $0.48
2 tablespoons cumin $1.10
1 tablespoon garlic powder $0.39
2 tablespoons coriander $1.06
1 teaspoon chili powder $0.47
1 teaspoon mustard powder $0.03
Pinch of cayenne pepper $0.01
Salt and pepper $0.01
4 bone-in pork chops $8.16
1 tablespoon olive oil $0.18

Total Cost $11.91

1.) Preheat oven to 375 degrees Fahrenheit. Rinse pork chops and pat dry.

2.) In a resealable plastic freezer bag, place all spices and shake vigorously to mix thoroughly. Place pork chops in the bag and turn and shake until chops are completely coated with the rub. Place in fridge and let sit 1 – 4 hours.

3.) Brush grill with oil and set to medium-high heat. When hot, place pork chops on grill and grill for 3 minutes per side. Then flip in opposite direction to create hatch marks on the meat. Grill for 2 – 3 minutes, then flip and grill for another 2 – 3 minutes.

4.) Remove chops from grill and place pork chops in a shallow baking dish. Cover with lid or foil and bake in the oven for 15 – 2o minutes.

5.) Remove from oven and allow to rest for 5 minutes.

6.) Serve and enjoy!

Read the review

North Carolina Pulled Pork Sandwiches

kate — Tue, 10 May 2011 01:26:05 +0000

1 pork picnic roast $14.97
12 hamburger buns $1.99
2 tablespoons vegetable oil $0.14

For the mop and sauce:
1 cup cider vinegar $0.57
1/4 cup water Free
1 tablespoon brown sugar $0.01
1/2 teaspoon cayenne pepper $0.12
1/4 teaspoon black pepper $0.01
1/4 teaspoon red pepper flakes $0.06

Total Cost $19.74

2.) Combine ingredients for the mop and sauce in a bowl, jar, or squirt bottle. Mix thoroughly and allow to sit in fridge overnight so flavours can mix completely.

3.) Light coals in smoker and allow flame to extinguish so that the coals are hot, smoking, and ash grey. Remove roast from dish, drizzle with oil, and place in the smoker. Brush or squirt the sauce mixture over pork when first placed into smoker, and then every 45 – 60 minutes until pork is finished cooking. Smoke pork for 6 – 8 hours.

4.) Remove pork from smoker and cover with aluminum foil. Allow to rest for 20 – 30 minutes.

5.) Pull pork apart into shreds with gloved hands or two forks. Mix with a tiny bit of sauce and pile on hamburger buns.

6.) Serve and enjoy!

Read the review here

Lazy Leeky Chops

kate — Wed, 27 Apr 2011 01:41:05 +0000

4 thick bone-in pork chops $8.16
2 leeks, sliced $1.50
1 onion, halved and thinly sliced $0.47
2 cloves garlic, thinly sliced $0.02
4 tablespoons butter, divided $0.24
2 tablespoons vegetable oil $0.14
1 tablespoon all-purpose flour $0.02
2 cups milk $0.54
Salt and pepper $0.02
1 tablespoon dried parsley $2.01
1 tablespoon dried oregano $0.60
1 tablespoon dried basil $1.38

Total Cost $15.10

1.) Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. When hot, season pork chops with salt and pepper on both sides. When oil is hot, sear each chop for about 3 – 4 minutes a side.

2.) Remove chops from pan and set aside, Lower heat under skillet to medium and add 2 tablespoons of butter. When melted add onion and leeks. Cook onion and leek, stirring regularly, until onion is soft and just starting to brown, about 10 minutes. Add garlic and stir, and continue cooking for another 2 minutes.

3.) Add another 2 tablespoons of butter to the pan. When melted, add flour and stir until butter and flour are thoroughly combined. Cook for 2 minutes.

4.) Slowly whisk in milk and when all milk is added to the pan, turn heat to high just until mixture boils. Reduce heat to low. Add dried basil, oregano, parsley, salt and pepper and stir well.

5.) Add chops back to skillet, covering them with sauce. Cook, 18 – 20 minutes, turning chops and stirring mixture regularly, until chops are cooked through.

6.) Serve and enjoy!

Read the review here

Mediterranean Ribs

kate — Wed, 20 Apr 2011 01:00:10 +0000

1 racks back pork ribs $15.80
1/2 cup dried oregano $2.47
1 tablespoon basil $1.38
1 tablespoon dill $1.53
1 tablespoon dry mustard $0.09
2 tablespoons garlic powder $0.78
2 tablespoons paprika $0.96
Salt and pepper $0.02
1 anise fennel, thinly sliced $1.39
1 red onion, thinly sliced $0.65
Juice and zest of one lemon $0.65
1/2 cup Martha’s barbecue sauce $0.76

Total Cost $26.48

1.) In a small bowl mix together: oregano, basil, dill, dry mustard, garlic powder, paprika, salt and pepper.

2.) Rinse ribs and pat dry. Then, apply the rub onto the ribs and gently massage into the rib meat. Place in a resealable bag and place in refrigerator for at least an hour. When ready to begin cooking, take out of fridge and let sit for half an hour, to bring temperature up before placing in oven. While ribs are sitting out, preheat oven to 350 degrees Fahrenheit.

3.) When the ribs are ready for the oven, place the ribs in a greased casserole dish. On top, layer the sliced anise fennel, the sliced red onion, and the lemon zest. Pour the lemon juice over the entire dish.

4.) Place in oven for 45 – 50 minutes. Then take out of oven and brush with barbecue sauce. Then place back in oven for 10 minutes. When done, remove from oven and allow to rest for 5 minutes.

5.) Serve and enjoy!

Read the review here