pork

Grilled Pork Tenderoin:

  • 2 (1 pound) pork tenderloins
  • 3 garlic cloves, minced
  • 1 tablespoon mustard
  • 2 teaspoons ginger powder
  • ¼ cup vegetable oil
  • ½ cup soy sauce
  • ½ cup sherry 
  • ¾ cup warmed Jezebel Sauce 

Jezebel Sauce:

  • 1 (10-ounce) jar apple jelly
  • 1 (10-ounce) jar pineapple preserves
  • 1 (8-ounce) jar prepared horseradish
  • 1 tablespoon mustard
  • 1 teaspoon black pepper

Satch's Grilled Soy Ginger Pork Tenderloin with Jezebel Sauce

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Course: 
  • 4 boneless pork loin chops, 2 inches thick each
  • Kosher salt and freshly ground black pepper
  • 1 cup pecans
  • 4 tablespoons unsalted butter 
  • 1 medium-size shallot, minced 1
  •  cup panko bread crumbs 
  • ¼ teaspoon minced fresh thyme 
  • ¼ teaspoon minced fresh rosemary 
  • ¼teaspoon cayenne pepper 
  • 3 eggs
  • 2 teaspoons Dijon mustard 
  • 1 cup all-purpose flour

Pecan and Herb-Crusted Pork Chops

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Course: 
 

  • 1½ pounds beef stew meat
  • 1½ pounds lean cubed pork
  • 1 green bell pepper, chopped
  • 1 small onion, chopped (about 1 cup)
  • 1 (6-ounce) can tomato paste
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup white vinegar 1 tablespoon chili powder
  • 2 teaspoons salt
  • 1 teaspoon dry mustard
  • 2 teaspoons Worcestershire sauce
  • Your favorite cole slaw for serving

Barbecue Pulled Pork and Beef

Barbecue Pulled Pork and Beef

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Course: 
  • 1 bone-in pork shoulder, about 6 Ib  
  • 2 teaspoons red pepperflakes
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon mustard seed
  • 1 cup water
  • 1 cup cider vinegar
  • 4 yellow onions, thinly sliced
  • 1 green bell pepper, seeded and finely chopped
  •  

SAUCE

  • ½ cup  unsalted butter
  • 3 yellow onions, chopped
  • 3 cloves garlic, chopped
  • 2 cups canned whole tomatoes, puréed
  • 2 tablespoons tomato paste
  • 1 cup peach preserves
  • ½ cup coarse-grain Dijon mustard (or Creole mustard)
  • ½ cup aged Kentucky bourbon
  • ½ cup honey
  • ½ cup firmly packed dark brown sugar
  • 1 cup cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Tabasco sauce or other hot-pepper sauce
  • salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh rosemary

12 sesame seed-topped sandwich buns, warmed; bread-and-butter pickle slices

Pulled Pork with Tabasco Mustard Sauce

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Here is a baroque version of arroz al horno, or "baked rice." Meatballs chicken, pork, and chickpeas are buried in the rice in this specialty of Elche, a small town in the Alicante Province of Spain. This is an ideal dish for home entertaining, as it can be assembled up to four hours in advance and then finished in the oven just before serving.

For the Meatballs:

  • ½ pounds  ground lean pork or veal, or a mixture
  • ½ cup fresh bread crumbs, soaked in milk or water to cover and then squeezed dry 
  • ¼ cup (I½ oz/45 g) almonds, ground 
  • 3 tablespoons chopped fresh flat-leaf (Italian) parsley
  • 1egg
  • grated zest of 1 lemon
  • salt and freshly ground pepper to taste
  • 1 red bell pepper 
  • 6 tablespoons olive oil 
  • 3 cloves garlic, peeled but left whole 
  • 4 cups chicken stock 
  • 1 whole chicken breast, boned with skin intact and cut into 1-inch pieces (about ½ lb)
  • 1/2 pound pork, cut into 1-inch cubes
  • salt and freshly ground pepper to taste 
  • ¼ Ib thick-cut bacon, cut into ¼-inch dice, or sweet pork sausage, sliced 
  • 2 cups medium-grain rice
  • 1 cup drained, cooked or canned chickpeas (garbanzo beans)

Baked Rice from Alicante

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