(C) Daily Kos This story was originally published by Daily Kos and is unaltered. . . . . . . . . . . Street Prophets Sunday Coffee Hour: Pork Recipes [1] ['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.'] Date: 2024-06-23 Welcome to Street Prophets Sunday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. Remember when a few years ago the Pork industry decided on a big campaign of "pork the other white meat." I have been doing pork recipes for a long time. Here are a few. Apple Glazed Pork Roast 3 1/2 pounds pork roast 1 medium shallot minced fine 1 clove garlic minced fine 1 teaspoon ginger root minced fine 1 tablespoon Dijon mustard 1 teaspoon low sodium soy sauce 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup light brown sugar packed 1 teaspoon Chinese 5 spice powder 1 tablespoon unsalted butter 2 tablespoons apple butter 1 tablespoon water 1 tablespoon cornstarch Heat oven to 350°F. Melt butter in a small saucepan over medium heat and add the shallots, garlic and ginger. Cook for about 3 to 5 minutes or until softened and starting to brown. In a small bowl add the Dijon, brown sugar, soy sauce, salt, pepper and apple butter. Mix well. Add the apple butter mixture to the saucepan and heat until boiling. Mix the cornstarch with the water to form a slurry and add to the sauce. Cook stirring constantly until thick and glossy. Remove from the heat. Trim the roast of excess fat and put on a rack over a broiling pan. Brush with half of the glaze. Cook for 45 minutes Brush with the remaining glaze. Cook until the internal temperature reaches 160°F. Remove from the oven and cover with aluminum foil for 10 minutes Makes 6 servings Chinese Five Spice 1 tablespoon ground anise seeds 1 tablespoon ground peppercorns 1 tablespoon ground cloves 1 tablespoon ground fennel seeds 1 tablespoon ground cinnamon Mix everything together well and store in a jar with a lid. Makes 15 servings Country Style Ribs and Corn 3 pounds country style pork ribs trimmed of excess fat 3 tablespoons all purpose flour 1/2 teaspoon seasoned salt 1/4 teaspoon seasoned pepper 1/2 teaspoon smoked paprika 3 tablespoons unsalted butter 1 clove garlic minced 1 small shallot minced 1 small red bell pepper seeded and diced 4 medium Yukon Gold potatoes peeled and sliced 2 cups frozen corn defrosted 3/4 cup milk 4 1/2 ounces green chilies drained 1/4 cup sherry or apple juice Vegetable oil spray Heat oven to 350°F. Mix the flour, salt, pepper and paprika together on a plate. Dredge the ribs in the flour mixture. Melt one tablespoon of butter in a large skillet over medium high heat. Brown the ribs on all sides. Remove from the pan. Melt the remaining butter and add the shallots, red pepper and corn. Cook for 3 to 4 minutes or until the vegetables start to soften. Add the garlic and cook for 30 seconds. Deglaze the pan with the sherry and let cook until the liquid evaporates. Spray a 13x9x2 inch casserole dish with the vegetable spray. Layer the potatoes in the bottom of the casserole dish. Spread the vegetables over the potatoes. Pour the milk over the vegetables. Layer the ribs over the vegetables. Cover with aluminum foil ⅕and cook for 30 minutes. Uncover and cook for 30 minutes or until the ribs are tender and potatoes are done. Makes 6 servings Easter Meat Pie 2 cups all-purpose flour 1/4 teaspoon salt 1/4 ounce rapid rise yeast 1/2 cup milk warmed to 110°F 1/2 teaspoon sugar 2 tablespoons unsalted butter melted 1 whole egg beaten 15 ounces ricotta cheese 3 whole eggs 1 cup Italian five cheese shredded 6 ounces extra lean ground beef 4 ounces sausage links sliced 4 slices bacon diced 1/2 teaspoon Italian seasoning 1 tablespoon olive oil Heat oven to 325°F. Dissolve yeast in a small bowl in the warm milk and sugar. Let proof then add the butter and eggs. Mix well. Mix the flour and salt together in a large bowl and add the yeast mixture. Mix well. Heat the oil in a medium frying pan over medium heat and add the ground beef, sausage and bacon. Cook until browned. Drain. Put the ricotta in a medium bowl and add the eggs one at a time beating until smooth. Add the Italian cheese and meats to the ricotta mixture and mix well. Divide the dough in half and roll each into an eleven inch circle. Put one of the pie dough into a 9 inch pie pan and push up the sides. Pour the cheese mixture into the pie pan smoothing the top. Place the second pie dough over the filling mixture and press the dough together and crimp the edges. Cut 4 slits in the top to let the steam out. Bake for 1 hour or until golden brown. Makes 6 servings Italian Seasoning 1 tablespoon dried basil 1 tablespoon dried oregano 1 tablespoon dried rosemary 1 tablespoon dried marjoram 1 tablespoon dried sage 1 tablespoon dried thyme 1/2 teaspoon crushed red pepper flakes Mix everything together well and store in a jar with a lid. Makes 20 servings Hot German Potato Salad with Polish Kielbasa 6 medium Yukon Gold potatoes sliced 1 medium sweet onion sliced Water to cover 4 slices thick cut bacon diced 2 tablespoons all purpose flour 2 tablespoons granulated sugar 1 teaspoon dry mustard 1/2 teaspoon seasoned salt 1/4 teaspoon seasoned pepper 1 teaspoon paprika 1/2 teaspoon celery seeds 1/3 cup cider vinegar 2/3 cup water 1 pound Polish Kielbasa sausage Slice the potatoes and onions and put in the crockpot. Cover with water. Cook on Low for 5 to 6 hours or High for 2 to 3 hours. Mix the flour, sugar, mustard, salt, pepper, paprika and celery seeds in a small bowl. Cook the bacon to desired doneness. Add the flour mixture and cook for 1 minute. Add the water and vinegar and scrape up all the brown bits from the bacon. Heat to boiling and stir until thickened. Drain the potatoes and onions and return to the crockpot. Slice the Polish sausage and add to the crockpot. Add the sauce and stir to combine. Cook on High for 30 to 45 minutes until everything is heated through. Makes 6 servings Jumbo Stuffed Shells 3/4 pound Italian sausage 2 medium shallots minced 2 large cloves garlic minced 14 1/2 ounces no salt added whole tomatoes drained and diced 8 ounces mushrooms sliced 8 ounces jumbo pasta shells uncooked 4 quarts boiling water 1 tablespoon olive oil 8 ounces no salt added tomato sauce 6 ounces no salt added tomato paste 1/4 cup red wine 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 cups Italian 6 cheese shredded 1 teaspoon Italian seasoning Heat oven to 350°F. Cook the pasta shells in the boiling water for 8 to 9 minutes. Drain. Add the olive oil to a large skillet over medium heat. Add the sausage, shallots, garlic and mushrooms. Cook until the sausage has browned. Add the tomatoes. Cook until the vegetables have softened and the liquid has been absorbed. Remove from the heat and add 1 cup of cheese. While the sausage mixture is cooking in a medium saucepan over medium heat add the tomato sauce, paste, red wine, salt, pepper and Italian seasoning. Heat to boiling. Reduce the heat to low and simmer for 15 minutes. Spread 1/2 the sauce in a 13x9x2 inch casserole dish. Stuff the shells with the sausage mixture and place in the sauce. Pour the remaining sauce over the stuffed shells. Cover with the remaining cheese. Bake for 25 minutes. Makes 8 servings Pork Chop Suey 1 pound pork tenderloin thinly sliced in bite size pieces 2 tablespoons sweet sherry 1 teaspoon cornstarch 1 large carrot sliced on the bias 1 cup fresh whole snow peas 4 ounces mushroom caps sliced 2 whole green onions sliced thin 5 ounces bamboo shoots sliced and drained 5 ounces water chestnuts sliced and drained 1 small shallot minced 1 clove garlic minced 1 teaspoon ginger root minced 2 tablespoons vegetable oil 3 cups cooked rice Sauce: 1/4 cup low sodium soy sauce 2 tablespoons sweet sherry 1 tablespoon hoisin sauce 1 tablespoon plum or duck sauce 1 teaspoon sesame oil Mix 2 tablespoons of sherry and the cornstarch together and mix well. Pour over the pork and mix until coated. Let stand for 15 minutes. Mix the sauce ingredients together in a small bowl and set aside. Heat a large skillet or wok over medium high heat. Add 1 tablespoon of oil. Add the pork in batches and cook until browned. Remove from the skillet or wok. Add the remaining oil to the skillet or wok. Add the carrots, snow peas, mushrooms, bamboo shoots, shallots and water chestnuts. Cook about 5 to 7 minutes or until the vegetables are crisp tender. Push the vegetables to the side and in the middle add the garlic and ginger. Cook for 30 seconds or until fragrant. Add the pork back into the skillet or wok and heat through. Add the green onions and mix well. Push everything to the side and add the sauce to the middle of the skillet or wok. Heat to boiling and stir until thickened. Coat the vegetables and meat with the sauce. Serve over rice. Makes 6 servings Stuffed Pork Chops in Teriyaki Mushroom Sauce 6 medium pork center loin chops 1 inch thick 1/4 cup golden seedless raisins 1/4 cup celery finely diced 1/4 cup dried apples finely diced 8 ounces mushroom caps sliced 1/2 cup sherry 1 clove garlic minced fine 1 teaspoon fresh ginger root minced fine 2 tablespoons butter divided 2 tablespoons olive oil divided 1/2 cup low sodium beef broth 1/4 cup low sodium teriyaki sauce 2 tablespoons all purpose flour 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 teaspoon Chinese five spice Finely dice enough mushrooms to make 1/4 cup. Put in a small bowl along with the raisins, celery and apples. Add the sherry and let marinate for 15 minutes. Trim the excess fat from the pork chops. Make a slit through the center of the chop lengthwise being careful not to cut all the way through to the other side. Drain the fruit stuffing reserving the rest of the sherry. Put the stuffing in the pocket of the chop. Fasten with a skewer or toothpicks. Keep any left over stuffing. Mix the flour, salt, pepper and five spice well on a plate. Dip the chops in the flour mixture and shake off the excess. Keep the rest of the flour mixture. Melt 1 tablespoon of butter along with 1 tablespoon of olive oil in a large frying pan over medium high heat. Brown the chops on all sides. Remove from the pan. Add the remaining butter and oil to the large frying pan. Reduce the heat to medium. Add garlic and ginger and cook for 1 minute. Add the rest of the mushrooms and any remaining stuffing and cook for 5 minutes stirring to keep from burning. Add the beef broth, teriyaki sauce and remaining sherry to the pan. Deglaze stirring up the browned bits from the bottom of the frying pan. Add the pork chops. Cover and simmer on low for 30 minutes. Remove the chops from the pan. Add the remaining flour mixture to the pan and raise heat to medium high. Cook stirring until the gravy thickens and reduces about 3 minutes. Pour over the chops. Makes 6 servings [END] --- [1] Url: https://www.dailykos.com/stories/2024/6/23/2247303/-Street-Prophets-Sunday-Coffee-Hour-Pork-Recipes?pm_campaign=front_page&pm_source=more_community&pm_medium=web Published and (C) by Daily Kos Content appears here under this condition or license: Site content may be used for any purpose without permission unless otherwise specified. via Magical.Fish Gopher News Feeds: gopher://magical.fish/1/feeds/news/dailykos/