Tag Archive for 'pork'

Swine & Wine Italian Pork Stew (Bourguignon)

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I was recently offered the opportunity to join a group of bloggers as guests of the Animal Agricultural Alliance, to tour three pig farms (Sow Farm on Prestage P12B/McDaniels Complex, Nursery Farm L&W Ammons and Finishing Farm C&C Top Hog)* in North Carolina. At a glance it seemed like an amazing opportunity, they would pay our expenses and we would enjoy the chance to learn something new. But I also knew it was a trip that would come with emotional and psychological risks. Without much hesitation, this part-time vegetarian decided Continue reading ‘Swine & Wine Italian Pork Stew (Bourguignon)’

Valentine’s Day Dinner – Menu D’Amore

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If you’ve got love and romance on your noggin and are looking for a quiet night in, a special dinner should be the prelude to the evening ahead. (What? No love in your life well then, love the one(s) you are with. Why not spoil a friend or family member?) Keeping things delicious and simple is the way to go. Besides so many restaurants are so terribly overbooked on February 14th that I’ve been a long time fan of staying home and enjoying the evening in.

Valentine’s Day Menu D’Amore

* CocktailMandarin Beastie

* AppetizersHot Mess Spiced Bar Nuts & Pesto Parmesan Chips

* Main CourseOrange Marinaded Pork Tenderloin, Carrot Dijon Salad & Potato and Onion Au Gratin

* DessertPassion Fruit Cake or Chunky Krispie Chocolate Cherry Treats

Aside from the adult beverage, a lot of this meal can be done ahead of time. Valentine’s Day falls on a Friday this year so if you are like me and running in a few too many directions it’s important to be prepared. Here’s my Valentine’s Day Meal Count Down to prepare this Menu D’Amore.

February 11 (Tuesday) organize the shopping list.

February 12 (Wednesday) prepare hot messed spiced nuts and store in an airtight container.

February 13 (Thursday) marinade the meat, prepare the carrot salad and dessert (if making the cake it can be frosted on Friday). Then set the table before heading off to bed.

February 14 (Friday) bring the meat to room temperature while preparing the au gratin potatoes and frosting the cake. Prepare the Pesto Parmesan Crackers and while they are in the oven start to mix up a batch of Mandarin Beasties.

Note: All of these recipes appear throughout the Bowl Licker blog but to help you get your grocery list organized I’ve also listed the ingredients on this page. For the full instructions click on the names of each recipe in the list above.

mandarin beastie

Mandarin Beastie

Cocktail Ingredients

Ice

3 oz Mandarin orange vodka

1 oz lemonade or fresh lime juice

1 oz club soda

hot mess nuts-in-the-mix

Hot Messed Spiced Nuts

Nut Ingredients

2 3/4 cups assorted nuts (whole almonds, Brazilian nuts, cashews, hazelnuts, pecans)

2 TBS rosemary, coarsely chopped

1/2 tsp cayenne pepper

2 TBS dark brown sugar

2 tsps sea salt (if using salted nuts then reduce salt by 1 tsp)

1 TBS unsalted butter, melted

Parmesan crisps

Pesto Parmesan Chips

Chip Ingredients

12-16 wonton wrappers (3-inch squares)

1 TBS olive oil

1 TBS Parmesan cheese

Paprika, dash

2-3 TBS pesto

pork orange marinade

Orange Marinaded Pork Tenderloin

Tenderloin Ingredients

1 cup orange juice

1/3 cup soy sauce

2 TBS fresh rosemary, chopped

3 tsps, garlic, minced

2 (3/4 pound) whole pork tenderloins

salt and freshly ground pepper to taste

carrot slaw

Carrot Salad Dressing with Dijon Dressing

Salad & Dressing Ingredients

1 TBS lemon juice

2 tsps Dijon mustard

3 TBS olive oil

1 lb carrots, peeled and shredded

1 tsp salt

1/2 tsp ground black pepper

1 TBS fresh parsley, chopped

1 tsp fresh chives, chopped

2 TBS pine nuts, toasted

au gratin

Potato and Onion Au Gratin

Potato Ingredients

2 tsps garlic, minced

2 lbs russet potatoes (approximately 4), peeled

dash Nutmeg, ground

salt and pepper, to taste

1/4 cup Emmentaler, grated

1 white onion, sliced

1 cup milk

1 cup heavy (double) cream

passion fruit cake

Passion Fruit Chiffon Cake

Passion Fruit Filling Ingredients

3/4 cup sugar

1/4 cup cornstarch

1 cup passion fruit nectar or puree

4 egg yolks

1 vanilla bean—split, seeds scraped

1 stick unsalted butter, cut into TBS

Cream Cheese Frosting Ingredients

1/2 cup of butter (1 stick), room temperature

8 oz cream cheese (I like whipped), room temperature

2 – 3 cups powdered sugar

2 tsps passion fruit nectar or puree (often found in frozen fruit section of Latin markets)

food coloring (optional)

chocolate cherry krispie treats

Chunky Krispie Chocolate Cherry Treats

Krispie Ingredients

3 TBS salted butter

1 (10 oz) bag of large marshmallows

1/2 cup white chocolate chips

1/2 tsp vanilla extract

5 cups Rice Krispies cereal

1 cup dried cherries, chopped

1/2 cup semi-sweet or dark chocolate chips

Crazy Pork Curry Peanut Sauced Tacos

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TortillaLand tortillas are always a treat. I’ve been fortunate enough to work with the company on a few occasions and I am a true fan of their product. If I am not able to make homemade tortillas then this is my go-to healthy brand of choice. These are not your typical store bought tortillas – they contain no preservatives, no lard, no cholesterol and no saturated or trans fats. They are freshly made and can be found in the refrigerated section of the supermarket.

Continue reading ‘Crazy Pork Curry Peanut Sauced Tacos’

Kalua Pork Tacos & Grilled Pineapple Relish

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It seems that since the sun first peeked out in mid-June, I’ve had a hankering for Hawaiian inspired dishes. But being a native Californian I also like to incorporate a healthy dose of Mexican fare into every day meals. If you are looking for a new way to switch up your typical 4th of July BBQ, I hope that this post will inspire you to make the ultimate Hawaiian taco. With Tortilla Land‘s fresh flour tortillas at hand, this is a do-ahead dish that is just too good to resist. Get your hula skirt on and drop your jaw, these Kalua Pork Tacos will leave your friends counting down the days until next year’s party.

Kalua Pork Tacos

Taco Ingredients

1 (6 lb) pork shoulder or butt roast

1-1/2 TBS pink Hawaiian sea salt

1 TBS liquid smoke flavoring

24 (6-inch) flour tortillas (I used 2 packages of Tortilla Land flour tortillas)

cherry tomatoes

cilantro

pineapple relish (below)

Taco Directions

Pierce pork all over with a sharp knife. Rub liquid smoke over meat and then rub in salt. Place roast in a slow cooker.

Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.

The next day, cut tomatoes and cilantro and mix well. Prepare pineapple relish. Before serving, I deviated from the typical package directions and put my tortillas on the BBQ, over a medium heat. Tortillas cooked for 35-40 seconds on each side. As the tortillas cook they tend to puff-up, flip and turn to brown on both sides.

Remove meat from slow cooker, and shred, adding drippings as needed to moisten. To assemble tacos place a tortilla on your plate and in the center add a healthy line of shredded meat, garnish with tomatoes, cilantro and pineapple relish. Fold taco in half and eat!

Grilled Pineapple Relish

1 whole Pineapple, cleaned and cored, cut into long spears

1 (12 oz) bag frozen pineapple

1/4 cups of Scotch Whiskey

1/3 cups of brown sugar

1/3 cups of soy sauce

Relish Directions

On a BBQ, roast large slabs of pineapple for 2-3 minutes on each side. Remove from BBQ and rough cut 2 spears of pineapple into small-size piece. Use remaining spears of pineapple to garnish the plate.

Place the frozen pineapple into a food processor while frozen and pulse until the fruit is in fine chunks.

In a medium-size pan, over low heat, add the frozen pineapple, brown sugar and Scotch Whiskey. Cook for 15 minutes at a low simmer, stirring occasionally, to let the flavors meld together.

Before serving, add the chunked BBQ pineapple to the relish, cook stirring until slightly softened.

Serve at room temperature.

Note: This dish is especially nice when served with rice and beans.

Makes 24 tacos.

Tortilla Land Flour Tortilla Information:

All Natural Ingredients: Wheat Flour, Water, Canola Oil, Salt, Sugar – yep, that’s it.

Nutritional Facts: www.tortillaland.com/index.php/tortillas (click on Nutritional Facts)