Tag Archives: pork

Yummy Greek Burgers

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Sorry, no photo yet – I was in such a hurry to eat these I didn’t take a picture first …. soon I promise as I will be making them again quickly!

 

1 pound lean ground beef

1 pound mild Italian sausage meat

½ a medium size onion, grated fine (about ½ cup)

2 tbsp Dijon mustard

2 tbsp freshly chopped basil (if it is out of season use dry)

½ cup crumbled feta cheese

¼ cup finely chopped sun dried tomatoes

1 tsp kosher salt

 

1 tsp freshly ground pepper

 

Gently mix together and allow to rest until firm.  Lightly oil and grill.

Serve with flatbread buns, tsatsiki aioli, grilled tomato slices and crunchy lettuce.

Thai Style Grilled Pork

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Tonight I felt like a Thai inspired meal – which started with Vegetarian Penang Curry – I wanted a protein to grill that would complement the sauce and flavour of the curry.  This was perfect – my only disappointment was that as it was ready – the skies opened up with crazy rain, hail, thunder and lightning.  Nope, no grilling going on here.  So – it was grill pan.  Second best always, but it turned out quite delicious!
Thai Style Grilled Pork

DIPPING SAUCE

1/3 cup white sugar

1/4 cup white vinegar

1/4 cup fresh squeezed lime juice

2 tbsp fish sauce

2 garlic cloves, minced

1 tsp red pepper flakes

1/2 tsp salt

1/2 tsp white pepper, freshly ground

Blend well and set aside for serving.

PORK

2 tbsp fish sauce

2 tbsp low salt soy sauce

1 tbsp brown sugar

3 garlic cloves, minced

1 tbsp freshly ground ginger

1 tsp chili flakes

1/2 tsp freshly ground white pepper

3 tbsp fresh cilantro, finely minced

1 pound pork steak, or tenderloin

(be flexible with the pork – tonight’s was pork steak on a grill pan – but this would be great threaded on to skewers)

I let this marinate for an hour before grilling, but up to 24 hours would be even better.

This is easiest if you mix the marinade in a ziplock bag or tightly closed container, add the pork and allow to marinate until ready to cook.

Grill pork, sprinkle with fresh cilantro and green onions – serve with dipping sauce.

The meat is great all by itself, but served with the dipping sauce it is over the top yummy.  

We served it tonight with Penang Curry and Jasmine rice.

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Burgers Mexicana

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I love making burgers that pack lots of flavour into every bite.  These are guaranteed to do just that! The addition of chipotle aoili makes anything have a hint of Mexican flavours.  Feel free to add a bit of minced chipotle pepper to the burger mix as well if you like to kick the heat up a bit.

1 pound ground lean pork

1 pound ground chorizo sausage or spicy italian sausage meat

1/4 cup minced fresh herbs – basil, oregano, rosemary and parsley

2 garlic cloves, minced

1/4 cup finely sliced chives or green onions

1/2 cup monterey jack or havarti jalapeno cheese, grated

Gently toss just until ingredients are blended well and form into patties.  If you place them on a cookie sheet in the freezer for a while they will hold their shape much easier on the grill.  When you put them on the grill, gently place them on an oiled grill (or lightly oil the burger) and do not move until they have formed up.  Rotate for nice grill marks.  Flip when they are able to hold their shape, and cook through.

Grill:  avocado slices, tomato slices and onion slices

Grilling tomato and avocado slices is easier than you think – and for any vegetarian in the crowed – just use portabello mushrooms!

Chipotle Aioli:  Mix 1/2 cup mayonnaise with 1 minced chipotle pepper (in adobo sauce), 1 tbsp sliced green onions and 1 tbsp fresh lemon juice -season to taste with salt and pepper

To serve burgers:  Grill buns, then spread the both halves with the chipotle aoili – place bun on bottom bun and pile it up with the avocado, tomato and onion slices – simply divine!

Amazing – Simply Amazing – Baby Back Ribs

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These ribs are fall off the bone tender but so full of taste that you need to account for one whole rack per person – even more for big eaters!  Make sure to serve with plenty of napkins – this will quickly become your family rib recipe.

Pile of heap of grilled ribs on a platter and watch them come running!

RUB

  • 1 cup dark brown sugar
  • 3 tbsp kosher salt
  • 1 tbsp dry mustard
  • 1 tbsp ground fennel
  • 1 tbsp freshly ground black pepper
  • 1 tbsp cayenne pepper
  • 1 tbsp sweet smoked paprika

BBQ SAUCE

  • 1 tbsp butter
  • 1 small onion, minced
  • 3 garlic cloves, minced
  • 1 1/2 tsp dried thyme
  • 1 cup ketchup
  • 1/2  cup cider vinegar
  • 2 tbsp molasses(regular or Pomegranate)
  • 1 can or bottle beer
  • 1 cup beef broth
  • 1/4 cup hot sauce
  • 2 tbsp of the rub mix
  • zest & juice of 1  lemon or lime (use half at first)
  • 4 tbsp maple syrup
  • 4 tbsp soya sauce
  • Optional- dried chipotle or poblano pepper

4 racks pork baby back ribs, membrane removed

In small bowl, combine rub ingredients.  Place rib racks (whole) on 2 large rimmed baking sheets, and rub all over with seasonings, patting into meat.  Cover with foil and refrigerate overnight. (I’ve done it all same day with great results)

Pour off any liquid and bake at 250 for at least 3 hours, until meat is tender, but not falling off bone.  (keep covered with foil)

Meanwhile, in saucepan, melt butter, add onion, garlic and thyme.  Cook until onion is very soft.  Add the rest of the ingredients and let simmer quite a while, until very thick.  Continue tasting until you get a nice hit of flavor.

 

Grill or broil ribs, basting with sauce.  To serve, cut in between each rib and mound on platter.  Sprinkle with green onions, cut on diagonal.  Serve with extra sauce for dipping and lemon wedges – a generous squeeze right before sinking your teeth into these will just make them burst with flavour.

Note: start with half the lemon or lime, it’s hard to correct if it’s too “citrusy”

 

Mexican Version: 

If you’ve picked up smoky mezcal in Oaxaca use 1/2 a cup in place of the beer!

add 1 tsp each:

Ancho chile powder and Mexican chile powder to both rub and bbq sauce and 1 minced chipotle chile to the BBQ sauce

Mexican Fiesta

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Wow.  Sometimes I even surprise myself.  

Check out this Mexican Fiesta for Fathers Day …

Pork in Salsa Verde

Spanish Rice

Mexican Black Beans

Nationalist Guacamole

Roasted Cauliflower

Roasted Asparagus with lime, feta and almonds

It was amazing!  Try out the recipes and let me know what you think …

BBQ Rub

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This rub is so amazing, use it on bbq ribs, steak, chicken,

whatever you feel like throwing on the grill!

RUB

  • 1 cup dark brown sugar
  • 3 tbsp kosher salt
  • 1 tbsp dry mustard
  • 1 tbsp ground fennel
  • 1 tbsp freshly ground black pepper
  • 1 tbsp cayenne pepper
  • 1 tbsp sweet smoked paprika
  • Check out my rib recipe, and trust me on this … you will not taste anything better!

Chinese Grilled Pork and Fried Rice

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It is May, which is usually when I would prefer to be grilling dinner, or doing anything that doesn’t involve a lot of chopping in the kitchen … however – such a rainy day I didn’t mind the chopping involved in any Chinese dinner!

PORK TENDERLOIN

1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon sesame oil
1 pound pork tenderloin
1/4 cup hot and sweep bbq sauce

PORK:   In ziplock bag, add soy and oyster sauce, ginger and garlic, and sesame oil. Add pork and let marinate for at least 1 hour in fridge, but much better if left over night.

Heat grill to medium-high, and grill pork on both sides until done. Heat remaining marinade to 165 degrees F and use to baste meat as it cooks. When meat is almost cooked through, glaze both sides with hot and sweet bbq sauce and let finish cooking while sauce caramelizes on meat. Remove from grill, allow to stand for 10 minutes, and cut into 1/2-inch pieces.

RICE

4 tablespoons canola oil                                                     
1 tablespoon minced fresh ginger
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 cup diced red onion
1/2 cup thinly sliced green cabbage
1/2 cup thinly sliced snap peas
1/2 cup peeled, diced carrot
1/2 cup diced celery
1 tablespoon minced garlic
6 cups short-grain white rice, cooked and cooled
2 eggs, beaten
1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon sesame oil

1/2 cup chopped green onion
2 tablespoons toasted sesame seeds

RICE:  While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke. Add ginger, and all vegetables except garlic. Cook for 3 minutes, or until vegetables are cooked, then add garlic. Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan.

Once entire mixture is thoroughly combined, push to the side of your wok or frypan, and pour beaten eggs  into a hot spot …. toss until cooked through, and toss with the rice/vegetable mixture.   Add the soy sauce, oyster sauce, and sesame oil.  Toss well until combined through and rice looks well coated.

Garnish with green onions and sesame seeds. Serve immediately.

If you are would like an additional vegetable dish to round out this meal check out my coconut chili bok choy!

Thai Curries …. not just 1!

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All curries in Thailand start out the same way, and then you proceed with each variation … we ate this dish served on a boat restaurant on the Mekong River … pretty amazing!

Any Thai curry can be a meal in a dish – just add any protein you are craving at the moment, and serve over rice.  

If you do add meat – I did learn in Thai cooking classes that you add it to the curry, thinly sliced, and gently dropped in, then do not stir until it has cooked through – that way you avoid any raw meat flavour and your curry still has such a rich, but light flavour.

Heat a bit of oil in the bottom of pan and add 1 cup coconut milk and 1 tbsp curry paste,(choose one of the following)  along with lemon grass, galanga, chili peppers to taste (start with 1!) and ginger. Cook until slightly thickened over med heat. Add meat, whatever you choose, remember that in Thailand only a little bit of meat goes a long way!  onion and cook a bit. Add 1 more cup coconut milk and water as necessary. Add vegetables. Remove from heat.

SEASON WITH
(for all curry dishes)
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp palm sugar

Adjust seasonings as necessary.

MASSAMAN CURRY
Precook potato and carrot to add when meat is cooked. With 2nd cup of coconut milk add 2 tbsp chunky peanut butter and 2 tbsp tamarind. Serve with crushed peanuts and cilantro over top.

Massaman Curry

GREEN CURRY
Same as above but using green curry paste and a variety of different vegetables

RED CURRY
Same as above but different! Always use red curry paste and add pineapple.

PENANG CURRY
Same as above with the addition of kaffir lime leaves.
Reserve some of the coconut milk to swirl in the top
of the curry at serving time along with fresh basil.

I can’t say it enough … taste and season, season, season.  Your curry should have a full bodied flavour, many complex notes and so full of taste you can not get enough of it!

Spaghetti Bolognese ala Kat!

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Any Italian would probably take offence if I said this was true bolognese …. so it is ala Kat!  The best part of this recipe is the fact that it is loaded with vegetables, and simmered until the aroma fills your kitchen, and your taste buds can hardly wait for the reward!  We have a vegetarian in our home right now, so this version allows for any vegetarians to get a great, hearty meal as well as those carnivores (like myself …).

 

2 onions, finely diced

2 medium size leeks, finely sliced

8 garlic cloves (yes, eight)

2 medium size carrots, finely diced

4 celery stalks, finely diced

1/2 each of red, green and yellow peppers, finely diced

olive oil

1 pound / 1/2 kg each of ground beef and pork

1/2 pound / 300 gms  of bacon, finely sliced (depending on how much you like bacon)

1 28 oz / 796 ml can good quality tomatoes

1 24 oz / 680 ml good quality tomato sauce

1 5.5 oz / 156 ml can tomato paste

1/2 cup good red wine (always use wine you would like to drink!)

bay leaves

1 tsp dry oregano

1 tsp dry basil

1 tsp dry parsley

1/2 tsp nutmeg

1/2 tsp cinnamon

salt and pepper to taste

enough pasta to feed your crowd – the above Bolognese will probably feed 6-8

Saute the onions in olive oil until just starting to carmelize, add the rest of the diced vegetables.  When the carrots are fork tender, add the garlic and the tomato sauce.  Simmer just until all the vegetables are tender.  Using either an immersion blender or your food processor (being VERY CAREFUL to allow steam to escape by leaving the lid ajar or center portion removed) whiz vegetables and sauce until a thick paste forms.  ALWAYS MAKE SURE YOU HAVE SPACE FOR STEAM TO RELEASE FROM BLENDER, BURNS CAN BE A DISASTER (and so will the mess).  Return sauce to sauce pan and stir in tomatoes, tomato paste, red wine and seasonings.

If you have fresh herbs, a nutmeg that you can grate, and fresh cinnamon – so much the better!

In a separate fry pan saute the bacon, beef and pork until cooked through.  The biggest reason I use a separate sauce pan is the vegetarian …. This is the point where you can separate the amount of sauce you need for a vegetarian, and then add the rest of the carnivorous goodness to your stock pot.

Season to taste with salt and pepper.

Personally, I like to take the amount of salt and pepper I would add in total, and with each layer sprinkle a bit of each.  That way all the vegetables end up seasoned, and I think the flavour goes right through.

Cook pasta until just al dente – drain and add just a bit of the bolognese to the pasta to coat the noodles.  Serve with extra sauce over top, then a generous grating of parmigiana.

Spicy Sticky Back Ribs

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These ribs might take a little extra time but I guarantee that you won’t find tastier ribs anywhere – and they are certainly worth the effort. 

Make sure to serve with plenty of napkins and additional barbecue sauce for dipping.

RUB

  • 1 cup dark brown sugar
  • 3 tbsp kosher salt
  • 1 tbsp dry mustard
  • 1 tbsp ground fennel
  • 1 tbsp freshly ground black pepper
  • 1 tbsp cayenne pepper
  • 1 tbsp sweet smoked paprika

BBQ SAUCE

  • 1 tbsp butter
  • 1 small onion, minced
  • 3 garlic cloves, minced
  • 1 1/2 tsp dried thyme
  • 1 cup ketchup
  • 1/2 cup – 3/4 cup cider vinegar
  • 2 tbsp molasses
  • 1 can or bottle beer
  • 1 cup beef broth
  • 1/4 cup hot sauce
  • zest of lemon or lime
  • 4 tbsp maple syrup
  • 4 tbsp soya sauce
4 racks pork baby back ribs, membrane removed

In small bowl combine dry ingredents.  On large baking sheet place rub both sides of ribs with dry rub, pressing and patting it in.  Cover with foil and refridgerate overnight.

Preheat the oven to 250 – pour off any liquid on baking sheets, cover ribs tightly with foil and roast for 3 hours, until the meat is tender but not falling off the bone.  Pour off any liquid on baking sheet.

For the bbq sauce:

Melt butter, add onion, garlic and thyme.  Cook over moderate heat until onion has softened.  Add the rest of the ingredients and bring to boil.  Stir well and continue to cook at a moderate heat until sauce has thickened. This does take some time, and will taste better if you allow it to slowly reduce.   Taste and season with salt and pepper.

Broil or grill ribs, continuing to brush barbecue sauce over.

To serve, slice between each rib – mound on serving platter and scatter sliced green onions, lemon and lime wedges.

If you love Mexican cuisine, as we do, then make a few substitutions/additions ….

To the rub:  1 tsp smoked sweet paprika, 1 tsp ancho chile powder & 1 tsp chipotle chili powder

To the BBQ sauce:  2 tbsp of the leftover rub, replace the beer with 1/2 cup of smoky mezcal, and add 2 minced chipotle chiles in adobo sauce (if you can get it add 1 tbsp sour lemon)