Baby Back Ribs

The Rub

• 1 T brown sugar
• 1.5 t table salt
• 1/2 t black pepper
• 1/2 t cumin 
• 1/2 t powdered garlic
• 1/2 t coriander
• 1 T paprika
• There will be extra, save it for then next time.

The Marinade

• 1/4 cup Mojo (shake the bottle first)
• 1 T EVOO
• 1 Bay leaf

The Directions

Take about 1.5 t of the rub and sprinkle and then rub it over the meaty side of a half rack of baby back ribs (about 2.5 lbs) then take about 1/4 of the rub and do the same thing on the boney side.

In a gallon size zip lock bag put the 1/2 rack and then add the marinade in the refrigerator over night, or the very least 2 hours.  Then take it out and let come to room temperature.  Preheat the oven to 275 degrees.  

Add the ribs with all the marinade in the zip lock to a disposable aluminum roasting pan. Cover and cook for about two and a half hours until fork tender.  Then take it out of the oven and then apply your favorite BBQ sauce and just use your judgement as to how you would like them. 

Then turn the oven up to 350 and cook for another 45 minutes.

Chinese Slow Cooked Pork Shoulder

Ingredients

5 lb pork shoulder

1 tablespoon Chinese five spice powder

1 teaspoon sea salt

4 cups reduced sodium chicken stock

1.5 cups low sodium soy sauce

2 tablespoons sesame oil

1/3 cup brown sugar

1/2 teaspoon crushed red pepper flakes

4 scallions, ust into 1'' pieces

1 garlic head cut in half

1 piece (2'') of ginger unpeeled cut into slivers

8 shitake mushrooms

Directions

Rub the meat all over with the Chinese five spice and the salt. In a large slow cooker combine the chicken stock, soy sauce, sesame oil and red pepper and mix thoroughly. Add the scallions, garlic, ginger, mushrooms and the pork. Cover and cook on the high setting for 4 hours. Then set the cooker to Low for an additional 2 hours.

Pork & Sesame Noodles

Marinade

4 tablespoons low sodium soy sauce

1 tablespoon peanut oil

1 tablespoon sesame oil

3 garlic cloves, minced

1'' ginger, minced

2 tablespoons cilantro, finely chopped

Ingredients

2 boneless pork chops, each cut in half making a total of 4

1 lb whole wheat fettuccine

1 tablespoon sesame oil

2 tablespoons peanut oil

4 green onions chopped on an angle

1 red bell pepper, diced

1'' ginger, minced

3 garlic cloves, minced

1 teaspoon chili paste

2 tablespoons brown sugar

1/2 cup creamy peanut butter

3 tablespoons rice vinegar

3 tablespoons low sodium soy sauce

3 tablespoons hot water

1 teaspoon black sesame seeds for garnish

1 teaspoon regular toasted sesame seeds for garnish

Directions

Whisk together all ingredients for the marinade. Put the pork and the marinade in a ziplock bag. Refrigerate for 1 hour, up to 6 hours.

Grill over medium heat for 5 minutes on each side. Set aside to cool a bit and then slice into thin pieces.

Bring a big pot of water to boil - add a tablespoons of peanut oil into the water. Cook the fettuccine according to package directions and add an additional minute. Drain pasta and toss with sesame oil.

While pasta cooks heat the rest of the peanut oil in a medium pot. Add the green onions, red bell, ginger, garlic and chili paste. Cook for 3 minutes, until fragrant. Add the brown sugar, peanut butter, vinegar, soy sauce and hot water. Stir until all is melted and combined.

In a large mixing bowl combine the pasta, pork and peanut sauce. Garnish with the sesame seeds. This can be served hot, room temperature or chilled.

Pork & Asparagus Stir Fry

Ingredients

1 teaspoon grated orange zest, plus 1/4 cup juice

1/4 cup low salt soy sauce

1/4 cup rice vinegar

1 tablespoon cornstarch

2 tablespoons vegetable oil

2 boneless pork chops, thinly sliced

3 cloves garlic, minced

1 8 oz water chestnuts

6 button mushrooms, sliced

1 bunch of fresh asparagus

Directions

In a medium bowl combine orange zest, juice, soy sauce, vinegar and cornstarch. Set aside.

In a large skillet heat the vegetable oil over medium high heat. Put the pork in the skillet and brown 2 minutes on each side. Transfer to a plate.

Then add the water chestnuts and garlic and cook for 2 minutes (careful...it's going to spit at you a bit). Add the asparagus and 1/2 cup of water. Cover and cook for 3 minutes. Uncover, add the mushrooms and cook for an additional 3 minutes until the water evaporates.

Add the pork and the orange mixture. Cook for 3 minutes until pork is cooked through and the orange mixture thickens. Serve over rice.

Stuffed Pork Chops with Sun Dried Tomato Spinach Pasta

Ingredients

2 tablespoons EVOO

2 garlic cloves, minced

8 sun dried tomatoes, diced

1 10 oz bag of frozen spinach, thawed

1/2 teaspoon fresh ground pepper

1/4 teaspoon dried thyme

1/4 cup crumbled goat cheese

1/3 cup light cream cheese

3 (about 3/4'' thick) pork chops

1 1/2 cups chicken stock

1/2 lemon zested

1 lemon juiced

2 teaspoons dijon mustard

12 oz rigatoni regati

Directions

First, put the spinach in a bunch of paper towels and squeeze out all the water.

Heat 1 tablespoon EVOO in a pan and add the garlic - cook for 1 minute. Add the sun dried tomatoes, spinach, pepper and thyme. Cook for another two minutes. Transfer to a mixing bowl and add the cheeses. Stir to combine completely...it takes a little elbow grease.

Take a pearing knife and slice a pocket into each of the pork chops - careful not to slice through. Take the spinach mixture and stuff each chop. Don't over stuff, make sure that the pork chop closes over the mixture. Reserve the remainder of the spinach/sun dried tomato mixture for the pasta. Season the outside of the chops with S&P.

In a large measuring cup (2 cup volume) whisk the chicken stock, lemon zest, lemon juice and dijon mustard. Set aside.

Heat the other tablespoon of EVOO in a large skillet over medium high heat. Cook the pork chops for 5 minutes on each side, covered. Set pork aside tented in foil.

Start pot of water to boil (with a slash of EVOO in it) for the pasta. Then cook the pasta according to the directions on the box.

Add the chicken stock mixture to the skillet and deglaze. Reduce for 10 minutes.

Plate the pork chops and drizzle some of the reduced chicken stock mixture over them.

Combine the pasta, remainder of the spinach mixture and the remainder of the chicken stock mixture in the pot you cooked the pasta. Once combined plate next to the pork chop.

Sausage & Peppers

Ingredients

2 tablespoons extra virgin olive oil

5 sweet Italian sausages (1 pound)

1 small spanish onion cut in half and then cut into 1/4'' slices

S&P to taste

1 tablespoon tomato paste

1/4 cup red wine

1 orange bell pepper, seeded and cut into strips

1 yellow bell pepper, seeded and cut into strips

1 red (or green...depends on your taste) seeded and cut into strips

4 cloves garlic, minced

1 teaspoon fennel seeds

1 tablespoon balsamic vinegar

1/2 lb egg noodles

Directions

Heat the oil in a skillet over medium high heat. Cook sausage for a total of 10 minutes...2.5 minutes on each side to brown evenly. Remove sausage to a cutting board to cool. Add the onions to the pan with S&P. Sweat for 5 minutes.

When you add the onions to the pan put a medium pot of water on high heat. Cook the onions for 5 minutes and then add the tomato paste and red wine.

Next add the peppers and fennel seeds to the pan. The water for the noodles should be boiling...add the egg noodles and cook according to package instructions...should be about 11 minutes.

Cut the sausages into 1/2'' pieces and add back into the skillet and cover. Cook for 12 minutes. When the noodles are done, drain and then add to the skillet with the balsamic vinegar and combine.

Simple Grilled Pork Chops

OK...today's grilling adventure turned out better than yesterday. The pork turned out non crispy and quite juicy! The BBQ is becoming a little less intimidating.

Ingredients
8 cups water
3 tablespoons salt
1 tablespoon brown sugar
2 tablespoons peppercorns
1 large sprig fresh rosemary
2 sprigs fresh thyme
3 3/4'' thick center cut pork chops


Directions
In a medium pot combine water and all herbs and seasoning. Bring to a steady boil for 5 minutes. Let cool to room temperature. Add the pork chops to the brine for 4 hours.



Over a high heat grill the meat 5 minutes on each side. Serve immediately.... Like I said, it's super simple, but it makes the pork way juicy. In my experience center cut pork chops can be dry...here's my solution!

Pork Stir Fry with Whole Wheat Fettucini

Ingredients

1 tablespoon of dijon mustard
1 tablespoon of coarse ground mustard
1/4 cup Tamari (if you can't find that use soy sauce)
1/2 cup veg or ck stock
2 teaspoons sesame oil
2 boneless center cut pork chops thinly sliced
2 tablespoons vegetable oil
1 teaspoon crushed red pepper flakes
1 carrot cut into match sticks
1 lb of whole wheat fettucini
16 shitake mushrooms sliced
3'' ginger root minced (ginger and garlic also come in tubes already minced - I use that)
3 cloves garlic minced
1 red bell pepper seeded and sliced
4 scallions chopped on an angle
2 tablespoons black sesame seeds (if you can't find them you can use toasted sesame)

Directions

Large pot of water on high to boil.

Combine with whisk mustards, tamari, stock and sesame oil in a bowl and set aside.

When water begins to boil add the carrots to blanch for one minute - remove with slotted spoon. Then add the fettucini to the boiling water and cook according to package directions. At the same time heat a wok/large skillet over medium high to high heat with the vegetable oil and red pepper flakes. Once heated add the pork and season with S&P for 2 minutes. After that add the blanched carrots along with the rest of the vegetables and ginger and garlic.

Add the drained pasta to the work and pour in the tamari mixture so the noodles soak it up - about one more minute. Serve with the black sesame seeds as garnish.