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Pork Tenderloin “Rosa di Parma” Recipe at Bamonte's Pork Chops with Pickled Peppers Recipe. Enlarge Credit: Todd Coleman SERVES 2 2 (1"-thick) bone-in pork chopsKosher salt and freshly ground black pepper, to taste3 tbsp. olive oil5 cloves garlic, thinly sliced12 pickled cherry peppers, halved¼ cup dry white wine¼ cup chicken stock Heat oven to 425°.

Season chops with salt and pepper. Heat 2 tbsp. olive oil in a 12" skillet over medium-high heat. Fry chops, flipping once, until browned, 5 to 8 minutes. Transfer pan to oven; roast until pork is cooked through, 18–20 minutes. Suzanne Goin's Grilled Pork Burgers. Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: When rethinking the perfect burger, it's what's inside that counts. There are perfect burgers made of beef, salt, and pepper. This is not one of those burgers. And it takes not a little, but a lot more effort, if you commit to doing it right. Oh, you're still here? We tend to think about doctoring up burgers from the outside -- with thick strips of bacon, obviously, or themed toppers. But Suzanne Goin, the master of thoughtfully prepared, arrestingly flavorful food, takes perfect burger theory to another level -- by looking first within.

A burger patty isn't so different from a meatball or crab cake. She starts with ground pork, and essentially lards it with minced bacon and fresh Mexican chorizo, as you would a roast. Next, she gathers up her aromatics -- shallot, garlic, fresh thyme, cumin. Now, mix with your hands. Make patties. Don't be scared. Pork Belly Buns Recipe. 1. Preheat oven to 275F. Wrap the pork belly in heavy tin foil (or use 2 layers). Place on baking sheet and roast for 2 hours. Remove from oven and let cool before refrigerating at least 2 hour or up to 2 days. 2. 3. 4. 5. FOR THE BUNS 1. 2. 3. 4. FOR THE CHILI SAUCE Place the green onion, chili, vinegar and salt in a small heatproof bowl. To serve, carefully open each bun, spread a bit of hoisin sauce in the bun. Pork Cooked in Milk (Maiale al Latte)

Every Tuesday, Italian expat Emiko Davies is taking us on a grand tour of Italy, showing us how to make classic, fiercely regional dishes at home. Today: Pork cooked in milk until it's sweet and tender. It may not seem like the most intuitive dish, but this recipe from Emilia-Romagna is one that should be part of your repertoire. It's not an elegant, dinner-party dish, but it is a comforting, homely dish, perfect for a family dinner or a night in -- and the leftovers are even better. This is a dish that should not be rushed. Give it time but also don't let it out of your sight -- milk has a tendency to reach a point where it evaporates quite quickly. There's nothing worse than burnt milk. So grab a glass of wine and settle in to the kitchen, keeping the pot company while it simmers away in the background. Much like buttermilk chicken or yogurt marinades, cooking meat in milk makes it wonderfully tender. Pork Cooked in Milk (Maiale al Latte) Serves 4 Photos by Emiko Davies Follow Emiko.

Pork Cooked in Milk (Maiale al Latte) Slow-Roasted Pork Loin with Molasses and Balsamic Glaze Recipe - Scott Conant. Chinese-American Pork Roast recipe on Autumn Supper: Slow Cooker Pork Loin With Thyme Apple Sauce and Mint Leaf. Suzanne Goin's Grilled Pork Burgers. How To Cook Tender & Juicy Pork Chops in the Oven Cooking Lessons from The Kitchn. Suzanne Goin's Grilled Pork Burgers. Canal House's Pork Belly with Gingery Rhubarb Compote.

Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: Pork belly isn't just for restaurants anymore. When the pork belly craze swept restaurants across the country a few years back, it accomplished two things -- one of them good: 1.

It reminded us that we can -- and should -- eat pork belly without turning it into bacon first. 2. But Christopher Hirscheimer and Melissa Hamilton -- from the heavenly place known as Canal House -- are here to take our hands, gently place in them 3 pounds of pork belly, and give us all the secrets to releasing its magic. More: See how Tamar Adler stretches a hunk of pork belly to make beautiful meals for days. Those secrets don't require any special machinery or a food handler's certificate -- they're techniques you already know, or can learn on the fly.

The next day, you'll lay the belly on a bed of wine and onions in a pot and slow-braise it at 250° F for a few hours. Follow. Coconut-Lime Pork Tacos with Black Beans and Avocado recipe from Food52. Author Notes: Tacos are a recurring weeknight meal for my family. One of our favorite versions is spiced ground pork with lime, pineapple, and black beans, piled high with diced avocado. It was only recently that I thought to add coconut milk to the mix.

This one ingredient elevates the dish and plays really well with the other flavors. Similar to pork shoulder or loin braised in milk, simmering the ground pork in coconut milk infuses it with flavor and helps avert the typical dryness that comes with ground meat. Food52 Review: WHO: EmilyC has been charming us with recipes since the beginning -- this one is no different. Serves 4 to 6 Your Best Coconut Contest Finalist! Popular on Food52 and Provisions. In The Weeds. Ribs with Hot-Pepper-Jelly Glaze Recipe - Grace Parisi. The Food Lab Redux: 7 Pork Dishes for the Holidays. Bacon-Wrapped Pork Loin. Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more. Today: Yes, you can make pork loin on a weeknight. At first blush, you might feel Jenny, who enjoys speaking of herself in the third person from time to time, has just chosen a recipe for you that takes too long to make during the week.

Perhaps you are very sad now and wandering off to the vegan columnist. But wait! After consulting the brains on Hotline, I did this by preheating my oven at 325 degrees rather than 375. I made my glaze while the pork cooked, and after a half hour, checked my meat every ten minutes or so until it had an internal temperature of 115 degrees, per my Hotline response. The sweetness mixed with the tad of heat was irresistible. Bacon Wrapped Brown Sugar Pork Loin by mtlabor Serves 3-4 Pork Loin: Brown Sugar Glaze: 1/2 cup dark brown sugar1 tablespoon flour1 tablespoon apple cider vinegar1/4 teaspoon mustard powder. Honey-Tamarind Baby Back Ribs Recipe - Susan Spungen. 2 racks baby back ribs (5 1/4 pounds) Kosher salt and freshly ground black pepper 1/2 cup clover or other mild honey 1/4 cup ketchup 2 tablespoons soy sauce 2 teaspoons grated fresh ginger 1 1/2 teaspoons tamarind concentrate 2 garlic cloves, coarsely chopped 1/2 teaspoon Asian chile paste, such as sambal oelek Preheat the oven to 275°.

Line a rimmed baking sheet with foil. Put the ribs on the baking sheet and season on both sides with salt and black pepper. Bake the ribs, meaty side up, for 2 1/2 hours, or until tender. Meanwhile, in a food processor, blend the honey, ketchup, soy sauce, ginger, tamarind, garlic and chile paste until smooth. Increase the oven temperature to 450°. Notes Variation: Grill the ribs over moderately low heat, turning and brushing frequently with the sauce, until cooked through. For these sweet, tangy ribs, a red wine with luscious fruit character, like Grenache, is a good idea. Chinese Pulled Pork Sandwiches with Kale and Apple Slaw recipe from Food52. Author Notes: I was looking for a twist on a classic pulled pork and cole slaw sandwich when I eyed my sister's garden brimming over with kale. I worked backward from there. The slaw is lemony-tart and has that super savory, lip-smacking quality of miso while the apple and carrot lend a little sweetness.

The pork is fragrant and flavorful, and the whole combination, while hearty, isn't too heavy. The recipe multiplies well and would make a great appetizer in slider-size. If you can't get hold of dried shiitakes, use double the amount of fresh (crimini mushrooms will work, too), and sauté them along with the onions. Food52 Review: WHO: vvvanessa is a blogger, Bay Area-ite, and the brains behind some of our favorite kitchen hacks. Serves 4 Chinese Pulled Pork Kale and Apple Slaw This recipe is a Wildcard Contest Winner! Rosemary Pork Tenderloin Recipe : Claire Robinson. Orange and Rosemary Pork Tenderloin. Why is it that no one ever told me about the pork tenderloin? Has everyone been cooking pork tenderloin all this time, licking their lips and giggling covertly as I fought to make other cuts palatable, trying my best to prevent them from turning out dry, and grey?

Oh, it’s not that I haven’t been happy with my pork experiments, not at all. Looking through the C&Z archives, I’ve found five recipes involving our pink friend — a cured pork shoulder with lentils, a loin blade roast stewed in cider, a roast with spiced red cabbage, and two terrines — that were all, if I remember correctly, consumed with unequivocal pleasure. Pork does well with sweet and tangy flavors, so I opted for a simple marinade of orange juice, honey, and rosemary. It’s just that, now that I’ve had a taste of filet mignon de porc — for such is the French name for it* — I wonder what took me so long: it is truly the most succulent, the most flavorsome cut of pork I’ve ever dealt with. Ingredients For the marinade: The Pragmatist's Porchetta. Recipes for Mobile.

Contributed by Ming Tsai Serves: 20 sliders; Total Time: 1 Hour; Active Time: ; At his Boston gastropub, Blue Dragon, star chef Ming Tsai will serve these Asian-accented sliders. They’re based on a recipe his mother made for him when he was young: She’d fill his thermos with the chile-sauce-and-ginger-flavored ground meat and include the slider buns in his lunch box. “Everyone at school wanted them, so I’d usually trade a little slider for a complete lunch,” says Tsai. Slideshow: Comfort Food Classics INGREDIENTS 2 tablespoons canola oil2 medium red onions, finely chopped1 cup finely chopped celery3 tablespoons sambal oelek or other Asian chile sauce2 1/2 tablespoons minced garlic1 tablespoon minced peeled fresh gingerKosher saltFreshly ground pepper1 pound ground chicken thighs1 pound ground pork1 cup hoisin sauce1 cup drained canned diced tomatoes1/4 cup fresh lime juice20 brioche dinner rolls, split and toastedShredded iceberg lettuce and spicy pickles (optional), for serving.