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

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