Italian Sausage Pasta Sauce

(about 4 servings)

This is an easy and delicious pasta sauce. It's flavor depends primarily on the sausage you are using. I'm very fortunate to live near a butcher who offers a decent choice of well seasoned sausages.

If the fat content of your sausage is high, you might consider preparing the sauce the day ahead and refrigerating it overnight. That way you can easily remove the hardened excess fat from the sauce the next day.

1 tbsp olive oil
2-3 cloves garlic, sliced
1 lb bulk (or casings removed) sweet Italian sausage 
1 28oz can whole plum tomatoes, roughly chopped
2-3 pinches red hot chili flakes
1/2 cup grated Parmesan cheese
fresh chopped parsley, to serve

4 servings of your favorite dried pasta

Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook until the garlic is lightly browned. Remove the garlic from the pan and set aside.

Crumble the sausage meat and fry until browned in the garlic flavored oil. Add the tomatoes, reserved garlic and the red hot chili flakes. Simmer gently until the sauce begins to thicken; about 20-25 minutes.

Stir in the Parmesan cheese and keep warm.

Prepare the pasta according to the directions on the package.

Divide the pasta among 4 plates and top each with the sauce. Sprinkle with the chopped fresh parsley and serve.

Maultaschen

I've wanted to make Maultaschen for a very long time. They are a southern German type ravioli that are often served in broth or baked in a casserole with onions, cream and cheese. I came across a lot of recipes for these. Some used spinach, leeks or chives, some were meatless, others used beef instead of pork. This recipe came together after several tries and reminds me of the spinach and bratwurst ones I tried in Munich many years ago.

My method of forming Maultaschen is different. In Germany they often spread a thin layer of filling over a portion of the dough then fold that up. Using a the handle of a wooden spoon pressed down hard, the individual Maultaschen are formed and then cut apart. There are photos illustrating this method on a German blog here. I tried that twice and failed both times. My Maultaschen opened up during the cooking, so I just left space between the filling and cut them apart after I enclosed and sealed them with a bit of water.

This recipe makes about 30 Maultaschen and they freeze really well if you don't plan on serving them all at once.

dough
2 1/4 cups unbleached flour
2 large eggs
water, as needed

Combine the flour and eggs in a large bowl or a food processor. Add enough water until you have a soft tacky noodle dough. If you are using the food processor, then run the motor until the dough forms into a ball. If you are doing this by hand, then knead it a few times once it all comes together.

Cover with plastic wrap and set aside for 30-40 minutes.

filling
1 tbsp butter
2 cloves garlic, finely chopped
1 large onion, finely chopped
1/2 cup fresh bread crumbs
5 oz package fresh baby spinach, chopped
1/3 cup parsley, chopped
3/4 lb good quality bratwurst (not precooked), casings removed
1 large egg
1/4 tsp nutmeg
salt and pepper, to taste

Heat the butter over medium heat and when it's ready, add the garlic. Saute for a minute or so then add the onion. Cook until the onions are translucent and lightly browned. Cool.

In a large bowl combine the fresh breadcrumbs, spinach, parsley, bratwurst, egg, nutmeg, salt, pepper and the cooled onion mixture. Fry up a tablespoon of the filling mixture to check for seasoning and make any adjustments if needed.

To form the Maultaschen, cut off about 1/6 of a piece of noodle dough and roll that out into a thin rectangle on a lightly floured surface.

Place heaping tablespoons of filling about 3/4 inch apart in the middle of the dough strip. (I was able to get about 5 Maultaschen with each section I rolled out.) Lightly moisten the edges around the filling with water and then fold the top edge down carefully over the filling followed by folding the bottom edge over the filling (see photos). Cut them apart with a pizza or pastry cutter. If you plan on freezing some of these, then place the formed Maultaschen onto a silicone mat or parchment paper lined cookie sheet, not touching in a single layer. Freeze for several hours before bagging them (for the freezer).

Continue making the Maultashen until all of the dough and filling have been used up.

to serve
about 1 1/2 cups beef broth for each serving of 3-4 Maultaschen
chopped parsley

Heat the beef broth until it simmers lightly. Add the Maultaschen and cook for about 10 minutes (add about 2 minutes if they are frozen).

To serve, divide among bowls and then garnish with chopped parsley.

Baked Pork Sirloin Chops with Mushroom Tarragon Sauce

(about 4 servings)

These pork sirloin chops are braised in the oven in an aromatic onion, mushroom and tarragon sauce. The meat becomes fork tender after spending about two hours in the oven. There's plenty of sauce which might be nice with mashed potatoes or rice.

2 lbs pork sirloin chops, about 1 inch thick
salt and freshly cracked black pepper
2 tbsp flour
1 tbsp butter
1 medium yellow onion, chopped
2 cloves garlic, minced
1/2 lb mushrooms, sliced
1/2 cup dry white wine
1/2 cup sodium reduced chicken broth
2 tbsp fresh tarragon, chopped
2 tbsp heavy cream
salt and pepper, to taste


Sprinkle both sides of the pork sirloin chops generously with salt and pepper.

Place the flour on a plate and press both sides of the chops in the flour. Reserve any flour that is left over.

Heat the butter in a skillet over medium-high heat and when it begins to bubble, add the chops. Brown both sides (they don't need to be cooked through), then place them onto a plate and set aside.

Reduce the heat slightly and add the onions and garlic to the pan. Using a wooden spoon, stir up the browned bits from the meat into the onion mixture. Cook until the onions have softened, then add the mushrooms. Cook for about 3 minutes, stirring from time to time.

Preheat oven to 350°F.

Sprinkle any remaining flour over the onion and mushroom mixture. Stir, then add the wine, chicken broth and tarragon. Simmer for about 4 minutes. Taste and season with salt and pepper, if needed. Stir in the cream and remove from heat.

Place half of the onion and mushroom mixture into a 9x13 inch dish (with lid). Spread that evenly over the bottom, then add the chops. Keep the chops in a single layer. Add the remaining onion and mushroom mixture and spread that evenly over the pork.

Cover and place into the oven. Bake for about 2 hours, or until the meat is tender.

Make Ahead Wontons

With the beginning September, the weather has begun to cool in this part of the country. Cooler weather always has me thinking of soup.

Preparing wontons ahead of time and then freezing them is great for those busy weekday evenings when you crave a hot bowl of soup. All you need is chicken or fish broth, sliced green onions and other greens if you have those handy. Add a few frozen wontons and you are good to go in less than 10 minutes.

wontons
1 lb raw shrimp, cleaned and roughly chopped
10-12oz ground pork
3 green onions, sliced
2-3 tsp low sodium tamari or soy sauce
2-3 tsp chili or plain sesame oil
2-3 tsp finely minced fresh ginger
3/4 tsp salt, or to taste
1-2 (12oz) pkgs wonton wrappers, depending on how large you make them.

Bring a small pot of water to a simmer.

Meanwhile combine the shrimp, pork, green onions, the lesser amounts of tamari or soy sauce, sesame oil, ginger and salt in a large bowl. Place a small amount of filling onto the center of a wonton wrapper. Wet the edges and fold together like a triangle and press to seal the edges.

Drop the wonton into the simmering water for about 5 minutes. Taste and adjust the seasoning with the tamari or soy sauce, sesame oil. ginger and salt until the filling is to your liking.

There are several ways you can fold the wonton. I'll illustrate two ways, one using less filling and one with more.

To make wontons with less filling. Place a small amount (about 1 tsp) onto the center of the wonton. Wet the edges and fold together to form a triangle. Press and seal the edges. Wet the two narrower edges and bring those together. Pinch and place onto a large cookie sheet covered with parchment paper or a silicon mat. This will make it easier to remove the frozen wontons later. Take care the wontons don't touch each other.

If you prefer more filling and less wrapper, then place a larger amount of filling (start with about 1 1/2 tsp) onto the center of the wrapper. Wet the edges and bring two opposite corners together and pinch together. Then bring the other two corners toward the two that are already pinched together. Wet any loose flaps and pinch those together as well. Place onto a large cookie sheet covered with parchment paper or a silicon mat. This will make it easier to remove the frozen wontons later. Take care the wontons don't touch each other.

When all of your wontons are finished. Place the cookie sheet(s) into the freezer. They will be frozen in about 3-4 hours. Peel them off the parchment paper or silicon mat and place them into freezer bags to return to the freezer.

to prepare per serving
1 1/2 cups chicken or fish broth
1/2 green onion, sliced
1/4 cup thinly sliced spinach, watercress or beet greens (optional)
a drop or two, chili or plain sesame oil
3-5 frozen wontons, depending on size

Heat the broth in a pot with a lid. Add the green onion, spinach, watercress or beet greens if using, and the sesame oil. Simmer for a minute, then drop in the wontons.

Cover the pot and simmer 5-8 minutes more. Serve.

Roasted Butternut Squash Soup with Prosciutto & Gremolata

(4 servings)

I often don't bother to puree my butternut squash soup because I prefer a bit of texture. The crispy bits of prosciutto and gremolata topping add interesting flavors to this delicious winter soup.

1 medium butternut squash, about 2 lbs
salt and pepper
1 tbsp olive oil
1/4 cup lean prosciutto
1 medium carrot, chopped
1 celery stick, chopped
1 medium onion, chopped
1/2 tsp dried thyme
1/4 tsp cardamom
a pinch or two cayenne
3 1/2 cups vegetable or chicken broth
1/4 cup half and half

2 tsp lemon zest, finely chopped
1 small clove garlic, finely chopped
1 tbsp fresh parsley, finely chopped

Preheat oven to 400°F.

Wash, then cut the squash in half lengthwise. Scoop out the seeds and discard. Place the squash onto a baking sheet lined with a silicone mat or parchment paper and season lightly with salt and pepper.

Bake the squash for about an hour or until the flesh can easily be pierced with a sharp knife. Remove the squash from the oven and allow to cool until it can be handled.

While the squash is baking in the oven, begin making the soup on the stove top.

Heat the olive oil in a soup pot over medium heat. Add the prosciutto and fry until crispy. Remove the prosciutto bits with a slotted spoon and reserve for later (leaving what remains of the olive oil and fat in the pot) .

Add the carrots, celery and onion to the pot. Adjust the heat as needed and cook the vegetable mixture, stirring from time to time until softened. Stir in the thyme, cardamom and cayenne and cook for another minute or two.

Stir in the vegetable or chicken broth and bring the soup to a simmer. Set the heat to low and cover the pot until the squash is ready to add.

Using a spoon, scrape out the flesh from the baked squash. Discard the peel. Mash up the flesh with the spoon and then add it to the soup. You can puree the soup using an immersion blender if you like. I prefer my soup a bit chunky, so I don't bother with this step. Cook the soup (covered) for about 20 minutes.

Prepare the gremolata by combining the lemon zest, garlic and parsley. Stir the gremolata into the reserved prosciutto.

When you are ready to serve the soup, stir in the half and half and cook for another minute or two. Check and adjust the seasoning, if needed. Divide the soup between 4 bowls. Sprinkle each with the prosciutto and gremolata mixture.

Linguiça Soup

(4-5 servings)

There's a wonderful market nearby which sells Linguiça. It's a Portugese sausage made with pork, garlic and paprika. I recall seeing it years ago in Toronto, but I never came across it while in Dallas.

The Linguiça here is somewhat milder than I remember with a higher fat content. Whenever I add it to soup, I plan on leaving it in the refrigerator overnight so I can easily skim off the fat before reheating it. This hasn't been a big deal as the soup is much more flavorful the next day.

12 oz link Linguiça, cut into slices

1/2 medium yellow onion, chopped

3 cloves garlic, chopped

2 tsp sweet paprika

2 pinches hot red pepper flakes

4 cups beef broth
1 cup dry red wine

2 medium Yukon Gold potatoes, cut into 1/2 inch dice

2 pimento or red bell peppers, diced

salt and freshly cracked pepper, to taste

2-3 tbsp fresh parsley, chopped

Place the sausage, yellow onion and garlic into a large pot (with a tight fitting lid) over medium-low heat and cook for about 20 minutes. When the onion is translucent and beginning to color, stir in the paprika, red pepper flakes, beef broth and red wine.

Bring the soup to a simmer, then reduce the heat to low and cover the pot. Cook for about 30 minutes then remove from stove and cool. Refrigerate the soup overnight, or up to a day or two.

The day you plan on serving the soup, skim off as much fat as you can with a spoon. Add the diced potatoes and chopped peppers. Cook the mixture for about 20-30 minutes over medium heat until the vegetables are tender. Check the seasoning and add salt and pepper, if needed.

Ladle the soup into bowls and garnish with chopped parsley.

Red Chili Pork Tamales in Banana Leaves

(about 16 tamales)

Top, Blue Corn Tamale with Vegetarian Filling.
Middle, Southern Mexican Chicken Tamale in Banana Leaf.
Bottom, Red Chili and Pork Tamale.

The pork tamales I made at the Santa Fe School of Cooking were even better than the one I sampled at the farmers market last Saturday. All three types of tamales we were taught to make were among the best I've ever tasted. The tamales in New Mexico strike me as much bolder in flavor than the ones I've tried in Texas. I'm not sure why that is because the ingredients appear to be similar. Perhaps it's those New Mexican chili pods.

We made Southern Mexican Style Chicken Tamales in Banana Leaves. These were made with rotisserie chicken smothered in a chili sauce. I loved the subtle taste the banana leaves imparted onto the masa. Blue Corn Tamales with Squash, Mushroom and Corn Filling. Blue cornmeal was added to the masa resulting in a very attractive color for these flavorful vegetarian tamales. And finally the Red Chile and Pork Tamales.

Nine of us were enrolled in the class. We formed three groups, each preparing one of the three types of tamales.

With Chef Alex Hadidi at the Santa Fe School of Cooking.

I have made a few small changes to the pork recipe because this is how I plan to make them the next time I get the chance. I really liked the "cooked" masa dough which was used for the chicken tamales and I loved the banana leaves.

Red Chili Pork Tamales
adapted from the Santa Fe School of Cooking

Pork
3 1/2 lbs pork shoulder (boneless)
2 tbsp chipotle seasoning
2 tsp salt
1 tsp freshly cracked black pepper
1 bay leaf
2 cups water

Combine the chipotle seasoning, salt and pepper and rub the mixture over the entire piece of pork. Sear the pork in a heavy skillet until it's browned all over.

Place the meat into a pressure cooker and add the bay leaf and water. Cook for 50 minutes at 15 pounds pressure.

Cool the meat and reserve the liquid. Remove any large pieces of fat and discard. Shred the meat using two forks or your fingers.

Red Chili Sauce
1 tsp whole cumin seed
about 7-9 dried New Mexican red chili pods or 1/2 cup ground if you can find it fresh.
2 tbsp olive oil
1/2 large yellow onion, diced fine
2-3 large cloves garlic, minced
1 tsp dried Mexican oregano
2 1/2 cups reserved pork liquid
2 tbsp masa harina
salt, to taste

Lightly toast the cumin seed in a heavy skillet over a medium flame. They will be ready when they change color and you can smell them. Grind them fine in a coffee grinder. Set aside.

Remove the stems from the chili pods as well as the seeds. Tear the pods into small pieces and place them into the grinder. You may have to do this in batches. Grind up enough to fill half a cup. Set aside.

Heat the olive oil in a pot over a medium flame. Add the onion and cook for about 2 minutes, then add the garlic. Cook the mixture until the onions are translucent; about 3-5 minutes.

Stir in the reserved cumin, red chili powder and oregano. Add the pork liquid (add water to make up the difference if you don't have enough pork liquid). Give everything a good stir. Reduce the flame and simmer gently for about 20 minutes (no lid).

Slowly whisk in the masa harina and cook until the mixture has thickened. Taste and add salt if needed.

Keep the sauce warm.

Pork Filling
1 1/2 lbs shredded pork, see above
1 1/2 cups red chili sauce, see above
3 tbsp fresh cilantro, chopped

Add the shredded pork to the red chili sauce. Leave the pot over a low flame for about 5 minutes, stirring from time to time.

Stir in the cilantro and set aside.

Cooked Masa

4 cups water

3 cups masa harina
1/4 lb lard
1/4 lb butter
1 tsp recado rojo or achiote paste
1/2 tsp salt

Pour the water into a heavy pot and whisk in the masa harina. Gently heat this mixture over a medium flame until it comes to a boil.

Add the lard, butter, recado rojo and salt.  Cook this mixture, stirring often for about 15-20 minutes or until cooked through and smooth. You might have to adjust the flame.

The masa will be ready when you press a small amount onto a banana leaf and it pulls away cleanly. The consistency should be that of soft play dough.

To Assemble
1 pkg banana/plantain leaves

Defrost the package of banana leaves. Toast the individual leaves over an open flame or on a griddle until they turn shiny and become pliable.

Tear off a piece of the leaf about 1/4 inch wide for to secure the tamale package after it's been filled.

Lay the remaining leaf out flat. Place about 2-3 heaping tbsp of the cooked masa harina onto the middle of the leaf and flatten the mixture out into roughly a four inch square.

Top with about 2-3 tbsp of the shredded pork mixture. Pull together two sides of the banana leaf until the masa harina surrounds the pork filling. Fold the ends together until you have a long rectangle. Tuck in the remaining ends until you have a rectangular package. Tie the package together with the reserved piece.

Repeat until you have used up all of the filling and masa.

Place the tamales sideways into a steamer, taking care not to crowd them too much. Steam them for about 1 1/4 hours. They should come off the leaf easily when they are done.

Serve.

Bacon, Lettuce, Cucumber & Tomato Salad Rolls

(8 rolls)

I'm moving soon, so I have been working at clearing out my pantry as productively as I can. I used my last tin of chickpeas for a tasty hummus yesterday, then packed up my food processor last night. This morning I came across half a package of Vietnamese spring roll wrappers and used those for my salad today.

Bacon, lettuce, cucumber, tomato, pickle and caper salad dressing went inside these wrappers. The rolls really didn't take that much time to make and they were delicious! Vietnamese wrappers are made from tapioca starch and rice flour; perfect if you can't tolerate gluten.

salad dressing
1 large dill pickle, finely diced
1/4 cup plain yogurt
2 tbsp mayonnaise
1 generous tbsp capers, drained
1 tsp Dijon mustard
1/2 tsp sweet paprika

Combine everything in a small bowl and set aside

rolls
8x  8-9 inch sheets rice spring roll wrappers
lukewarm water for soaking the wrappers
about 2-2 1/2 cups washed and dried spring lettuce mix
2/3 of an English cucumber, cut into 5 inch long matchsticks
2 large Roma tomatoes, cut into long matchsticks
freshly cracked black pepper
8 slices of bacon, cut in half and fried until crisp, drained and cooled

assembly
Soak the first rice wrapper in the water, then remove and place it evenly onto a flat surface. Drop another wrapper into the water to soften.

Place the lettuce towards one end of the wrapper leaving about an inch of space at the sides and about two inches at the top. If you are using a spring mix, then position the stems of the leaves inwards to prevent them from piercing the wrapper.

Spread about one generous tablespoon of dressing over the centre of the lettuce, then top with one or two more leaves. Place some cucumber and tomato over the leaves and sprinkle a bit of freshly cracked pepper. Add two half slices of bacon.

Gently pull the top edge of the rice wrapper over and tug it in underneath the lettuce and bacon filling. Roll towards you for about half a turn or so. Try keeping it as snug as possible. It might take a few tries to get the hang of it.

Pull the outer edge of the wrapper in towards the centre of the roll, then do the same with the other side (see photo above).

Finish rolling up the salad roll and set aside. Repeat until you have used up all of the wrappers. Enjoy!

Braised 5 Spice Pork Tenderloin

(4 servings)

I added the rum on a whim after I opened the packet of 5 spice and noticed the wonderful citrusy undertones to this very fragrant mixture.

This braised pork tenderloin dish was easy to make and really delicious. I served it with steamed broccoli and a bit of rice.

1/4 cup low sodium tamari or soy sauce
2 tbsp rum, rice wine or water
2 tbsp water
1 tsp fresh ginger, minced
1 tsp honey
1 pinch red pepper flakes
2 tsp sesame oil
1 large clove garlic, minced or pressed
1 1/2 tsp 5 spice mix
1 1/2 lbs pork tenderloin

Combine the soy sauce, rum, water, ginger, honey and red pepper flakes in a small bowl or measuring cup. Set aside.

Combine the sesame oil with garlic and brush the entire piece of pork with it. Sprinkle the 5 spice powder evenly over the tenderloin and let it rest for about 30 minutes.

Heat a non-stick skillet with a tight fitting lid over a high flame. Add a small amount of sesame oil to the skillet and add the meat. Fry the pork tenderloin, turning it once, for about 1-2 minutes each side. Reduce the flame to medium-low.

Pour the sauce mixture into the skillet and cover with lid. Braise the meat for about 10-12 minutes, then turn the tenderloin over. Cover and braise for another 8-10 minutes, then begin checking the temperature. (Add a small amount of water if the liquid evaporates too quickly [The final sauce should be syrupy.]) Insert an instant read thermometer into the thickest part of the tenderloin. The internal temperature should read about 144°F-145°F when ready. Don't allow the temperature to climb higher than that as it will increase a degree or two while it rests.

Remove the tenderloin and place onto a cutting board. Let it rest for about 5 minutes, then cut into slices. Arrange the pork onto a serving platter. Spoon the braising sauce over the meat.

Serve.

Norwegian Meatballs

(about 8-10 servings)

Before last week, I had never heard of Norwegian meatballs. I was intrigued by the combination of spices as well as the lack of onions. These meatballs reminded me a bit of Swedish meatballs, yet they were different. I have to admit, once I sampled one, I much preferred these to the Swedish version. I will definitely make these instead from now on.

I made a few adjustments. Instead of the white potato, breadcrumb, sugar and milk panada, I used one large sweet potato. That created a binder which was gluten free and more nutritious. I also added a bit of wine for flavor to the gravy, but you can replace that with water or cold broth, if you prefer.

recipe adapted from here
1 1/2 lbs lean ground beef
1 lb lean ground pork
2 tbsp fresh parsley, chopped
2 tsp salt, or to taste
3/4 tsp freshly ground pepper
1/2 tsp ground ginger
1/4 tsp cloves
1/4 tsp allspice
1/4 tsp nutmeg
1 large egg, lightly beaten
1 large baked sweet potato, cooled and mashed (about 15oz)
1 tbsp olive oil
2 cups *low sodium beef broth
3 tbsp dry red wine, cold broth or water
1 tbsp corn starch

1/2 cup heavy cream

chopped parsley for garnish

In a large mixing bowl (I used a stand mixer with the large paddle hook, but hands or a large spoon are fine), combine the beef, pork, parsley, salt, pepper, ginger, cloves, allspice and nutmeg. Then work in the egg and sweet potato.

Heat the olive oil in a large skillet over a medium flame. At this point you might want to shape a small piece of the the meatball mixture into a patty to fry and taste for seasoning.

Shape the meat into small balls about 1 - 1 1/2 inches in diameter, and fry them until they are browned on all sides. Don't crowd them; fry them in batches instead. They don't need to be cooked through as they will continue to cook in the broth.

Place the browned meatballs into a heavy pot with a tight fitting lid. Pour the beef broth over them; it probably won't cover them completely. *I made two batches of these meatballs using low sodium broth the second time with better results. The gravy from my first batch was a bit too salty for me. It occurred to me that perhaps some of the salt from the meat leached into the broth while the meatballs were cooking in it. Bring the liquid to a light simmer, then reduce the flame to low, cover the pot and let them cook for about 1 1/2 hours. Halfway through, gently toss the meatballs so that all of them at one point were submerged in the broth.

Remove the meatballs with a slotted spoon onto a serving plate. Cover loosely with foil to keep them warm.

Increase the flame to high and briskly simmer the broth until it's almost reduced by half.

Stir together the wine and corn starch until smooth, then stir in the cream. Reduce the flame and stir the cornstarch mixture into the gravy. Simmer gently until the gravy has heated through and thickened; about 1-2 minutes. Taste and adjust the seasoning, if needed.

Pour the sauce over the meatballs and sprinkle with chopped parsley. Serve.

Pork Chops with Rosemary, Orange and Vinegar

(2 servings)

Sprouts had some great looking pork loin chops on sale this week. I made a quick meal of them by pan frying them and then deglazing the skillet with rice wine, vinegar and orange juice. Yum!

1/2 cup rice wine (unseasoned) or chicken stock 
1/4 cup freshly squeezed orange juice
2 tbsp balsamic vinegar
1 large clove garlic, minced or pressed
1 1/2 tsp orange zest, finely minced
1/2 tsp fresh rosemary, finely chopped
2 tsp olive oil
2 pork loin chops, about 1 inch thick
salt and pepper, to taste


First prepare the sauce by combining the rice wine or chicken broth, orange juice, vinegar, garlic, orange zest and rosemary. Set aside.

Heat the olive oil in a non-stick skillet over a medium high flame.

Season the pork chops with salt and pepper on both sides. Fry the chops for about 4-6 minutes on each side. They should still be pink (slightly underdone) on the inside if you cut into one with a sharp knife. They will continue to cook a touch more while they rest underneath the foil. This will ensure they are nice and juicy when ready to serve.

Place the pork chops onto a plate and cover with foil to keep them warm.

Pour the sauce mixture into the skillet and using a wooden spoon scrape loose any fried bits that are clinging to the pan.

Simmer the sauce briskly (while stirring) until it becomes syrupy and has reduced to about a third; about 5 minutes. Reduce the heat and stir in any juices that have accumulated from the resting pork chops. Taste and adjust the seasoning with salt and pepper, if needed.

Spoon the sauce over the pork loin chops and serve.

Scotch Eggs

(6 servings)

Scotch eggs are wonderful for breakfast, brunch or an afternoon snack. I've even had them at a local pub for dinner.

I believe their success depends mainly on the type of sausage meat you use. My butcher offers a wonderful lean breakfast style sausage which is delicious on its own and fantastic when used in this recipe.

6 medium eggs
1 1/4 lb bulk lean turkey or pork sausage
3 tbs chopped fresh parsley
1 tbsp chopped fresh sage
1 tbsp mustard
1 1/2 tsp Worcestershire sauce

1-2 tbsp coconut oil (or high temperature oil) for frying

mustard for serving

Place the eggs in a pot (with a tight fitting lid) and fill with enough cold water to cover them by about an inch.

On the stove top, heat the water until it just begins to simmer, then cover the pot, remove from heat and allow to sit undisturbed for 5 minutes. I used medium sized eggs and when the dish was finished the yolks were still slightly soft. Adjust the time accordingly if you prefer your yolks softer or harder or if your eggs are larger or smaller.

Drain the eggs and run cold water over them. Crack the shells and peel the eggs. Set aside.

In a bowl combine the sausage meat, parsley, sage, mustard and Worcestershire sauce. Divide the mixture into six even pieces.

Flatten the meat into an oval and place an egg in the middle. Carefully wrap the meat around the egg and press until the edges are completely sealed. It's worth spending extra time for this step because the meat will shrink somewhat while it's frying and if the edges haven't been sealed adequately, they will pop open.

Heat the oil in a large skillet with a lid. Fry the scotch eggs over a medium high flame for about 7-9 minutes or until they are evenly browned on all sides. Cover the skillet and reduce the flame to about medium. Cook for about 9-12 minutes or until the meat is thoroughly cooked. About midway through turn the scotch eggs over.

Serve with mustard.

Chili Casserole

(6 servings)

I have no idea why they call this casserole, "Tamale Pie". This dish doesn't taste like tamales at all, instead it's a very delicious and satisfying combination of chili and cornbread; perfect for a cool fall or winter evening.

A word of caution. I used dried New Mexico chili for this which generally is considered to be relatively mild. On occasion they seem hotter than usual, as was this batch. I used four pods and the finished dish was "medium-hot" with a slow burn on the back of my tongue. The cornbread topping and sour cream tamed the heat somewhat, and overall I found it "pleasant". You can decrease or increase the amount of chili pods as desired.

filling
2-6 dried New Mexico chili pods
3-4 cloves garlic, chopped
1/2 cup boiling water
2 tsp oil
3/4 lb extra lean ground pork
3/4 lb extra lean ground beef
1 large yellow onion, chopped
1 red bell pepper chopped
one 14.5oz can diced tomatoes
1/2 cup beef broth or tomato juice
2 tsp chili powder
1 tsp cumin
1 tsp dried oregano
1 tsp salt
1/2 tsp freshly ground pepper

topping

1 cup fine cornmeal

1 cup shredded cheddar cheese

1 ear corn, shucked
1 tsp baking powder

1/2 tsp salt
3/4 cup milk
1 large egg

garnish
sour cream
sliced green onion

Remove the stems from the chili pods and place into the bowl of a food processor. Pulse until you  have very small pieces.  Place the chili into a small bowl and add the garlic. Pour the boiling water over the mixture and soak about 30 minutes.

Heat the oil in a large non-stick skillet or pot with a lid. Fry the pork and beef until it is browned, then stir in the onions. Cook until they are translucent, then stir in the bell pepper. Cook another 5 minutes.

Stir in the reserved chili pod, garlic and water mixture, diced tomatoes, broth or juice, chili powder, cumin, oregano, salt and pepper. Simmer covered, over a low flame for about 30 minutes.

When the meat mixture is almost ready, preheat the oven to 375°F.

Combine the cornmeal, cheese (reserve a small amount of cheese to sprinkle on top), corn, baking powder and salt in a small bowl. In another bowl whisk together the milk and egg. Pour the milk mixture over the dry ingredients and stir until everything is well combined. Set aside.

When the meat mixture is ready, spoon it evenly into a 13 x 9 inch baking dish. Top with the cornmeal mixture and smooth that out as much as possible with the back of a spoon. Sprinkle the reserved cheese over the top.

Bake for 35-50 minutes or until the top has nicely browned and the chili is bubbling hot.

Garnish with sour cream and sliced green onions.

Savory Pan Fried Pork Tenderloin

(about 2-3 servings)

This is an easy way to prepare pork tenderloin, resulting in juicy pieces of meat covered in a great tasting sauce.

a few grinds of freshly cracked pepper
a few pinches ground cayenne
1 lb pork tenderloin
3 tbsp soy sauce
3 tbsp water
1 tbsp cider vinegar
1-2 cloves garlic, minced or pressed
2 tsp honey
2 tsp coconut oil or a high temperature oil

Sprinkle the pork tenderloin evenly with the pepper and cayenne. Don't add salt as the finished sauce will be salty enough. Set aside.

In a small bowl combine the soy sauce, water, vinegar, garlic and honey. Set aside.

Heat the oil in a skillet over a high flame. Fry the pork tenderloin, turning it from time to time until it's evenly browned all over; about 5-6 minutes.

Lower the flame to medium-low, cover the pork loosely with  a piece of foil and fry for about *7-10 minutes. Turn the meat over and cover with foil again and fry for another 7-8 minutes. At this point start checking the internal temperature of the thickest portion of the tenderloin. You want it to reach **just shy of 145°F. Remove to a warmed plate and cover with the foil.

*The cooking times will vary, depending on the temperature of your pork tenderloin when you begin. Mine took about 30 minutes in total because it was practically straight out of my refrigerator and still cold. It will cook much faster if it's room temperature, so adjust accordingly.

**145°F is the lowest recommended temperature for cooked pork resulting in a juicy piece of meat with a slightly pink centre. You will be placing the pork onto a warmed plate and covering it with foil. The pork will continue to heat up a bit as it sits there.

Pour the sauce mixture into the skillet and stir up the browned bits into the sauce as it heats up. Bring to a strong simmer and cook for about 30-45 seconds. Remove from heat.

Cut the the pork tenderloin into slices and place onto a serving plate. Spoon the sauce evenly over the cut meat. Serve.

Slow Cooked Pulled Pork

(about 6 servings)

A four pound pork shoulder roast might seem like a lot for six servings, but you'd be surprised how much of that ends up as rendered fat. I weighed the cooked meat after I removed the fat and bone. There were about two pounds of tender pork left.

This recipe becomes a two day process for me because I like to refrigerate everything overnight so I can remove as much of the cooled fat as possible.

Pulled pork is especially good served with corn salsa and cooked rice.

1 large onion, chopped, (about 1 lb)
1 bay leaf
4 lb pork shoulder or butt, with the bone
2/3 cup dry white wine
1/2 cup apple cider vinegar
3 tbsp double concentrated tomato paste
2 tbsp honey
2 tsp Worcestershire sauce
1 tsp Dijon mustard
3-4 garlic cloves, peeled
1 tbsp sweet paprika
1 1/2 tsp dried thyme
1 1/2 tsp cumin
3/4 tsp salt
3/4 tsp freshly ground black pepper
1/2 tsp coriander
1/4 tsp cayenne

Spread the chopped onion evenly over the bottom of the slow cooker and top with the bay leaf. Place the pork over the onions with the fat side facing up.

Place the remaining ingredients into the bowl of a food processor or blender and process until the mixture is completely smooth. Pour over the pork and cover the slow cooker with the lid.

Cook on low for about 8-10 hours or until the meat is fork tender. If you happen to be around, you can turn the meat over about half way through, but this isn't essential.

The tender meat will fall off the bone. Remove as much fat (and discard) from the meat as possible, then shred the meat with a fork. Place into a bowl and refrigerate overnight. Remove the bay leaf and place the sauce into the refrigerator overnight too.

The next day remove as much of the cooled fat (and discard) from the sauce as possible. Combine the sauce and pork and reheat everything.

This delicious pulled pork goes really well with corn salsa and rice.

Pork Sirloin Roast with Chimichurri

(about 4-5 servings)

I rarely make a roast because I prefer braised meat dishes, but the other day I came across a very lean looking pork sirloin roast I couldn't resist. It was hand trimmed, minimally processed, hormone free and inexpensive; $2.99 per pound. As I was holding it, I decided a chimichurri sauce would go nicely with it, so I grabbed a few items entirely forgetting the parsley which this type of sauce often contains.

The resulting pork roast was much better than I imagined and the robust chimichurri sauce sans parsley was amazing!

chimichurri sauce
small bunch of cilantro
1 Anaheim chili pepper
2 green onions
3 cloves garlic, chopped
1/2 tsp cumin
1/4 tsp cardamon
1/4 tsp freshly ground black pepper
1/4 tsp salt
juice from 1 lime
zest from half a lime
2 tsp minced fresh ginger
2 tbsp olive oil

2 lb boneless pork sirloin roast

1-2 tsp olive oil
salt and ground black pepper

Wash the cilantro and shake dry. Roughly tear it up, stems and all, and place into the bowl of a food processor. Wash the Anaheim pepper, trim off the top and cut it into chunks, leaving in the seeds as it's relatively mild. Wash the green onions, trim off the roots and cut them into a few sections and add those.

Add the garlic, cumin, cardamon, black pepper and salt to the bowl as well. Cover and pulse the motor several times until the mixture is nicely chopped taking care it doesn't become pureed.

Scrape the mixture into a bowl and add the juice from the lime, the zest, ginger and olive oil. Stir until well combined.

Wash the roast and pat dry. Using a sharp knife butterfly the roast. (I did not do a great job with mine. :p) Spread a thick layer of the chimichurri over the meat, then roll it back up and tie it together with kitchen string. Reserve any leftover sauce to serve with the finished roast.

Cover with plastic wrap and place in the refrigerator for about 2-3 hours.

Preheat oven to 400° F.

Remove the roast from the refrigerator and pat the outside dry.

Lightly coat the roast with olive oil. Sprinkle lightly with salt and freshly ground black pepper, then place the roast into a shallow baking pan.

Bake for 15 minutes, then reduce the temperature to 350° F. Bake another 35-45 minutes or until the internal temperature reaches 145°F on an instant read thermometer. After 30 minutes or so there was enough liquid in the pan for basting the pork, which I did twice. I began checking the internal temperature at 10 minute intervals after 30 minutes.

Remove from the oven and allow the roast to sit for 5-10 minutes. Remove the kitchen string. Slice into thin slices. Serve with the reserved chimichurri sauce.