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Asian Pork Tacos

Asian Pork Tacos

Two Pork Tenderloins (They Are Usually Sold In Packages Of Two)
A Tablespoon Of Honey
A Tablespoon Of Hoisin Sauce
A Tablespoon Of Sriracha Sauce
A Tablespoon Of Chinese Five Spice
A Tablespoon Of Light Brown Sugar
A Teaspoon Of Sea Salt
1/4 Teaspoon Of Red Cayenne Pepper
A Tablespoon Of Canola Oil
Flour Tortillas
Shredded Carrot
Shredded Celery
Chopped Scallions

Combine the canola oil, the red cayenne pepper, the sea salt, the light brown sugar, the Chinese five spice, the Sriracha sauce, the hoisin sauce and the honey in a bowl. Whisk together to form a paste. Taste and add more sea salt and/or red cayenne pepper, as desired. Brush the pork tenderloins with this mixture. Allow the meat to marinate for at least an hour.

Preheat the oven to 375 degrees. Place the pork tenderloins on a baking sheet. Roast the pork for 35 minutes in the preheated oven.

Let the meat sit out a room temperature for ten minutes. Slice the pork thinly. Serve with the tortillas. Top with shredded carrot, shredded celery, and chopped scallions.

Mexican Style Vegetarian Egg Rolls

Mexican Style Vegetarian Egg Rolls

Six Egg Roll Wrappers
12 Ounces Of Frozen Chopped Spinach (Thawed With As Much Water Squeezed Out As Possible)
1/2 Cup Of Thawed Frozen Sweet Corn
1/2 Cup Of Black Beans
1/2 Cup Of Shredded Cheddar Cheese
A Minced Garlic Clove
A Tablespoon Of Finely Chopped Jalapeno Pepper
A Tablespoon Of Finely Chopped Scallion
A Teaspoon Of Cumin
A Teaspoon Of Red Cayenne Pepper
Two Teaspoons Of Chili Powder
A Teaspoon Of Sea Salt
Canola Oil

Preheat the oven to 400 degrees.

Combine all of the ingredients except the egg roll wrappers in a bowl. Mix well.

Place an egg roll wrapper on a clean, dry surface in a diamond pattern. Place a sixth of the vegetable filling into the middle. Fold the top of the wrapper over the filling and tuck it in. Fold in the sides and tuck them in. Moisten the bottom tip with warm water and fold that over the top. Place the filled egg roll (bottom tip down) on a greased baking sheet. Repeat until all of the wrappers have been filled. Brush the egg rolls with canola oil.

Bake in the preheated oven for 15 minutes or until the egg rolls are golden brown. Serve with salsa and sour cream.

Beer Chili

Beer Chili

12 Ounces Of Porter Ale
Two Pounds Of Ground Chicken
A Chopped Jalapeno Pepper
A Chopped Green Bell Pepper
Two Minced Garlic Cloves
A Cup Of Chopped Spanish Onion
A Cup Of Tomato Sauce
A Cup Of Thawed Frozen Sweet Corn
15 Ounces Of Black Beans
15 Ounces Of Red Kidney Beans
1/4 Cup Of Chili Powder
A Tablespoon Of Ground Cumin
A Teaspoon Of Ground Red Cayenne Pepper
A Teaspoon Of Ground Cinnamon
A Tablespoon Of Sea Salt
1/2 Teaspoon Of Dried Oregano
1/2 Teaspoon Of Ground Black Pepper
A Tablespoon Of Canola Oil

Add the canola oil and the chicken to a large pot with a lid. Brown the meat on medium high heat. Stir with a wooden spoon. Using the spoon, break up the ground meat into small pieces. Once the meat is browned, add the rest of the ingredients. Stir well. When the mixture begins to boil, turn the heat down to low. Simmer the chili on low heat while partially covered for two hours stirring occasionally. Taste and add more sea salt and/or pepper, if desired. Serve with shredded cheddar cheese and sour cream.

Braised Pork Braciole

This pork dish is relatively easy to prepare and is slow cooked in red wine and San Marzano tomatoes.

Four Double Cut Boneless Pork Loin Chops
Two Minced Garlic Cloves
A Tablespoon Of Finely Chopped Red Onion
1/2 Cup Of Dry Red Wine (Select One That You Would Drink)
28 Ounces Of San Marzano Tomatoes Hand Crushed
1/4 Cup Of Grated Parmesan Cheese
Four Tablespoons Of Olive Oil (Divided In Half)
A Tablespoon Of Finely Chopped Fresh Basil
Four Whole Fresh Basil Leaves
A Tablespoon Of Finely Chopped Fresh Italian Parsley
Two Whole Italian Parsley Stalks
Two Fresh Thyme Stalks
1/2 Teaspoon Of Dried Oregano
A Teaspoon Of Sea Salt
1/4 Teaspoon Of Ground Black Pepper
1/4 Teaspoon Of Crushed Red Pepper Flakes
Butcher’s Twine

Combine the grated cheese, one minced garlic clove, two tablespoons of olive oil, the chopped basil, the chopped parsley, 1/4 teaspoon of sea salt, and a pinch of black pepper in a bowl. Mix well. Set aside.

With the palm of your hand firmly pressing a pork chop down on a cutting board, move your knife blade through the center of the meat slicing horizontally leaving the last 1/4 inch uncut. Open up the cutlet like a book. Cover the chop with plastic wrap. Pound the cutlet to about 1/4 inch thickness with a meat mallet or a heavy frying pan. Sprinkle the meat with sea salt and black pepper. Spread the cheese and herb mixture out evenly on top of each pork cutlet. Roll up each chop like a jelly roll and tie each one widthwise in two places with the butcher’s twine.

Heat two tablespoons of olive oil on high heat in a heavy pot with a lid for two minutes. Brown the stuffed cutlets on all sides and remove the meat. Add a minced garlic clove, 1/2 teaspoon of sea salt, the crushed red pepper flakes, a pinch of black pepper, the oregano and the chopped red onion to the pot. Cook while stirring for one minute. Add the red wine. Scrape the bottom of the pot with a wooden spoon to loosen the brown bits that have accumulated. Add the tomatoes, the whole basil leaves, the whole parsley stalks, and the whole thyme stalks to the pot. Stir well. Reduce the heat to low. Add the meat back to the pot. Cover partially and simmer for 1 1/2 hours stirring occasionally. Remove the parsley stalks and the thyme stalks. Taste the sauce and add more sea salt and/or pepper, as needed.

When you are ready to serve, remove the pork and let it sit at room temperature for five minutes. Remove the butcher’s twine. Cut into 1/2 inch slices. The sauce can be put on pasta or rice.

Ricotta Gnocchi

15 Ounces Of Part Skim Ricotta Cheese (Drained In A Coffee Filter Overnight To Remove Excess Water)
Two Cups Of All Purpose Flour
1/4 Cup Of Grated Parmesan Cheese
Two Eggs
1/4 Teaspoon Of Ground Nutmeg
1/4 Teaspoon Of Sea Salt
A Pinch Of Ground Black Pepper
A Tablespoon Of Finely Chopped Fresh Italian Parsley
A Tablespoon Of Finely Chopped Fresh Basil

Spread the flour on a clean, dry work surface. Place the ricotta cheese on top of the flour. Add the eggs, the parmesan cheese, the nutmeg, the sea salt, the black pepper, the parsley and the basil. Dust your hands with flour and the use your hands to gather the ingredients together. Gently knead the dough into a 10 by 8-inch log. The dough should be elastic and a litttle sticky. Let the dough rest for at least ten minutes.

Lightly dust a clean, dry work surface with all-purpose flour. Cut the log into four equal pieces. Roll each piece into a one inch thick rope. Cut each rope into 3/4 inch wide gnocchi.

Store the gnocchi on a baking sheet covered with parchment paper in the refrigerator if you are going to cook the gnocchi that day. If not, place the baking sheet in the freezer. When the gnocchi is frozen, you can remove the gnocchi and place them in a plastic storage bag. Freeze until you are ready to cook. Place the frozen gnocchi directly into salted, boiling water and cook until the gnocchi float to the top.

Chicken And Steak Stir Fry

When preparing a dish of this nature, it is recommended to have all of the ingredients chopped and ready ahead of time. The cooking happens very rapidly.

12 Ounces Of Boneless, Skinless Chicken Breast Cut Into About 1/2 Inch Wide Strips

8 Ounces Of Beef Tenderloin Cut Into About 1/2 Inch Wide Strips

A Tablespoon Of Sriracha Red Chili Sauce

1/2 Cup Of Soy Sauce

A Teaspoon Of Honey

A Teaspoon Of Oyster Sauce

1/4 Cup Of Hoisin Asian Barbecue Sauce

A Minced Garlic Clove

A Teaspoon Of Finely Chopped Fresh Ginger

1/4 Cup Of Chopped Scallion

A Tablespoon Of Chopped Celery

12 Ounces Of Broccoli Florets

A Red Bell Pepper Cut Into About 1/2 Inch Wide Julienne Strips

1/4 Teaspoon Of Sea Salt

A Cup Of Low Sodium Beef Stock

A Tablespoon Of Corn Starch

Two Tablespoons Of Canola Oil

A Teaspoon Of Sesame Oil

1/4 Cup Of Chopped Peanuts

Combine the Sriracha sauce, the soy sauce, the honey, the oyster sauce and the hoisin sauce in a bowl large enough to hold the chicken and the steak. Whisk well. Place the chicken and the steak in the bowl and mix well. Marinate the meat in the refrigerator for at least 30 minutes.

Heat a 12-14 inch non-stick skillet or wok on medium high heat for three minutes. Add the canola oil and the sesame oil. Saute the chicken and the beef for three minutes stirring constantly. Remove the meat and set it aside.

Add the garlic, the ginger, the celery, the scallion, the broccoli, the sea salt and the red bell pepper to the pan. Cook while stirring constantly for four minutes until the vegetables have softened. Add the meat back to the pan and stir well. Whisk together the beef stock and the corn starch. Add the corn starch/beef stock mixture to the pan. Continue to cook and stir thoroughly until the mixture thickens. Turn off the heat.

Add the crushed peanuts. Serve with cooked white rice.

Herb Butter

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Any combination of fresh herbs can be utilized for this recipe. In this case, I used tarragon, Italian parsley and garlic. This butter is great as a spread for bread, as a dip for radishes, or as a topping for grilled fish or beef.

A Four Ounce Stick Of Unsalted Butter That Has Been Softened At Room Temperature
A Minced Garlic Clove
Two Teaspoons Of Finely Chopped Fresh Tarragon
Two Teaspoons Of Finely Chopped Fresh Italian Parsley
1/4 Teaspoon Of Sea Salt
A Pinch Of Ground Black Pepper

Combine all of the ingredients in a bowl. Mix well. Taste and add more sea salt and/or black pepper, as needed.

Roll up the butter in a piece of plastic wrap. Freeze until you are ready to use it. Note: it is easier to slice when the butter is frozen.

French Onion Soup

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The most important element of this soup is the slow-cooked caramelized onions. My little trick to really elevate the flavor was the addition of the red cayenne pepper.

Four Large Red Onions, Peeled And Thinly Sliced
Two Tablespoons Of Olive Oil
A Tablespoon Of Unsalted Butter
1/4 Teaspoon Of Sugar
Two Minced Garlic Cloves
Three Cups Of Beef Stock
1/4 Cup Of Dry White Wine (Select One That You Would Drink)
A Bay Leaf
Two Fresh Italian Parsley Sprigs
Two Fresh Thyme Sprigs
A Teaspoon Of Sea Salt
1/4 Teaspoon Of Red Cayenne Pepper
1/8 Teaspooon Of Ground Black Pepper

In a soup pot, saute the onions in the olive oil and the butter on medium high heat until well browned, but not burned. This step should take about thirty minutes. Stir often to keep the onions from sticking. Every once in awhile, you can add a splash of cold water to the pot and scrape the bottom to keep the onions from burning. Add the sugar about 10 minutes into the process to facilitate the caramelization.

When the onions have achieved a brown color, add the white wine. Scrape the bottom of the pot to loosen the brown bits of onion that have accumulated. Add the beef stock, the bay leaf and the garlic. Reduce the heat to low. Tie the thyme and the parsley sprigs together with cooking twine and drop the bundle into the pot. Add the sea salt, the black pepper and the red cayenne pepper. Stir well. Cover and simmer on low heat while stirring occasionally for 45 minutes.

When you are ready to serve, remove the bay leaf and the herb bundle. Taste and add more sea salt and/or pepper, as needed. To serve, ladle the soup into oven-proof soup bowls. Top with toast and shredded cheese (gruyere and parmesan work well). Place under the broiler until the cheese bubbles and is slightly browned.

Homemade Mexican Chorizo Sausage

I have specified ground pork for this recipe but you can just as easily use ground turkey or chicken. This sausage is excellent when used in a filling for stuffed peppers or simply cooked on the grill. Additionally, you can adjust the amount of pepper to either tone down the heat or jack it up.

1 Pound Ground Pork
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Dried Oregano
Two Tablespoons Red Chili Powder
1 Teaspoon Sea Salt
1 Teaspoon Ground Cumin
1/2 Teaspoon Red Cayenne Pepper
1/2 Teaspoon Of Ground Black Pepper

Combine all of the ingredients in a bowl. Mix well with you hands. Cover with plastic wrap and refrigerate for 24 hours.