Recipes

Pastured Pork Chop with Spiced Pecan Apples

Wednesday, February 17, 2016

Courtesy Dine-In Diva

Ingredients
1-2 teaspoons Penzeys Bicentennial Rub 
2 pasture raised, bone-in pork chops 
2 teaspoons butter 
1 tart apple, such as Granny Smith, diced 
1/4 cup apple cider 
1 teaspoon Spiced Pecan Balsamic Vinegar 
1 teaspoon butter 
1 teaspoon olive oil 
1/4 cup Sweet and Spicy Pecans, roughly chopped (recipe from Epicurious)  Read More...


Chipotle Meatballs

Thursday, October 29, 2015

 

Source:  Chef Rick Bayless / Mexican Everyday


This is a go-to recipe in our house! I like to serve it over quinoa to round out the meal and soak up the delicious sauce!


Ingredients
3 slices bacon in 1-inch pieces
3 garlic cloves, peeled
2 large eggs
1/2 cup bread crumbs
salt
1 1/4 pounds ground pork
1/2 cup (loosely packed) coarsely chopped mint leaves
1 28-ounce can diced tomatoes, drained of all but 1/4 cup juice
1 or 2 cans chipotle chilies in adobo, stemmed, seeded and sauce reserved
1 teaspoon dried oregano
about 1 1/2 cups beef or chicken broth


Directions
Heat oven to 450 degrees.  In a food processor, combine bacon and 1 garlic clove.  Process until finely chopped.  Add eggs, bread crumbs and 1 teaspoon salt.  Pulse several times until well combined but not a paste.  Remove meat from processor.

With wet hands, form meat into about 16 plum-size balls and space them out in a 13" x 9" baking dish.  Bake until lightly browned, about 15 minutes.

While meatballs bake, combine tomatoes, 1/4 cup tomato juice, chipotles, 1 to 2 tablespoons chipotle sauce, oregano, remaining garlic cloves (cut in half) and 1/2 teaspoon salt in a blender or food processor.  Process to a smooth puree.

When meatballs are ready, spoon off rendered fat from baking dish, then pour tomato mixture on top, covering meatballs evenly.  Bake until sauce has thickened somewhat, 15 to 20 minutes.

Heat broth in a small saucepan.  Divide meatballs among four dinner plates, leaving sauce behind.  Stir enough broth into sauce to give it a spoonable consistency.  Taste and season with salt, if necessary.  Spoon sauce over meatballs, decorate with extra mint leaves, if you wish, and serve.

 

 Read More...



Go Back


Tags

plum buttermilk dijon blueberry flank shelling barley tomato bacon capers Swiss Chard kohlrabi absinthe watercress shallots shitake Eggplant Spread Spinach kirsch olives chives carrot fronds cilantro paste cauliflower prosciutto sour cream syrup kalamata mushroom chicken plum tomatoes verde daisy beer reggiano sesame mint Shitake Mushrooms Poblano Chili radishes celery hearts potatoes okra roasted fennel bulb leeks bloody mary pudding apples cucumber celery root mustard greens coriander Leek Rice wine vinegar strawberry hazelnuts butter muffins stuffing oats sausage cornmeal walnuts egg almonds cake Vegan currants tortillas dilly asparagus gin pasta celebration lettuce chili plums swiss bulgar almond milk caesar crisp sherry green pepper baguette gazpacho tenderloin Tomatillos Squash couscous beet jack sauce melon parmesan wrap Jerusalem artichoke heavy whipping cream chicken dinner salad cranberry compote casserole bok choy bean autumn fritter meatballs radish Salsa peach bbq Drinks latkes goat Cheese jam beets tomatoe pork chop pancake baby bok choy habanero Recipes tostadas dill gratin fennel brown sugar turnip pesto honey shrunken heads vegetarian yogurt gouda coeur chimmichurri cockaigne strawberries yellow onion maple pepper white beans buckwheat curry spelt eggs parmigiano thai wheat flour sandwich Red Onion tuscan walnut oil basil imam ramps hickory gruyere fraiche coconut milk pecan sour vegetable sweet potato Soup gorgonzola spring feta Cider maple syrup Salad green beans conserve cointreau Greens collins celeriac cream cheese chipotle pecans garlic tomato juice fondue pickled Potato pine nuts Bread Side nectarine egg noodles frittata anise fennel seeds pears knots peppers sandwiches polenta mushrooms flank steak pork snow peas sweet rhubarb chorizo strata biscuits bulgar wheat fritters Cranberry Beans blue cheese cream Corn pineapple Farmers' Market coeur a la creme tart remoulade Apple peas creme Dressing cheese Tomatoes sunchokes artichoke Kale crepes onion Beans chilies pumpkin arugula poblano spiced winter squash onions chocolate vinaigrette bruschetta lemon grass jack cheese kluski anchovy chili peppers bayeldi chiles scallions steak beef cantaloupe turnips zucchini tomato corn pie bosc Chevre Butternut beet greens wasabi panzanella bell pepper carrot top scapes pie slaw chimichurri vanilla wafers rouille shiitake berry bread pudding carrots carrot tops