Entries for the 'Entrée - Pork' Category

 Cheesy  Ham and Broccoli Casserole

• 1lb. Villa Frizzoni Elbow Macaroni, RFS Item # 24086
• 1 lb. Cobblestone Market Cooked Ham, RFS Item # 41040
• 16 oz. Bountiful Harvest  frozen broccoli florets,  RFS Item # 61174
• 22 oz. Bountiful Harvest canned chopped tomatoes, drained , RFS Item # 12078
• 1/2 bunch Markon Green Onions, Iceless Clean and Refrigerated, RFS Item # 76206, chopped
• 1/2 cup milk
• 1/4 cup half and half or heavy cream
• 5 tablespoons Silverbrook whipped sweet cream butter, salted,  RFS Item #71102 
• Approximately 1/2 cup Trifoglio Fresh Mozzarella Log, RFS Item # 82496
• Approximately 1/4 cup Villa Frizzoni Grated Parmesan Cheese , RFS Item # 70076
• 2 tbsp prepared yellow mustard or Dijon mustard
• Salt and pepper to taste
• 1 cup Katy’s Kitchen Medium Bread Crumbs, RFS Item # 27338

1. Preheat oven to 350 degrees.
2. Boil macaroni according to package directions, but just until almost finished cooking. (Very al dente.)
3. If using a pasta pot: Drain noodles and set aside in a large bowl, but do not rinse.  Add broccoli florets to the basket and blanch in pasta water for approximately 2 minutes. Rinse under cold running water and drain well.
4. If using a colander:Place broccoli florets in a large heat-proof bowl or pot.  Place colander over broccoli and drain water onto the broccoli.  Allow to sit in hot water for 2 minutes, then drain and rinse under cold water.  Allow to drain in a second colander or on a clean dish towel.
5. In the same pot you made the pasta in, add heavy cream or half and half and butter, stir to combine.  Stir in mozzarella 1/2 teaspoon at a time, waiting until the last addition is completely incorporated before continuing.
6. Add macaroni, ham, broccoli, green onions, tomatoes, Parmesan, mustard and salt and pepper.  Stir until everything is well coated in the cheese mixture.  Pour into a large casserole or jelly roll pan.  Top with breadcrumbs and bake at 350 degrees for 20 minutes, or until bread crumbs begin to brown and mixture is bubbly.
7. Remove from heat and allow to rest uncovered for 15 to 20 minutes.

1. Peel outer layer of onions. Cut and discard a 1/2-inch slice from onion tops. Trim onion bottoms just enough to enable onions to stand up. Hollow out onions, leaving a 1/4-inch shell. Reserve 1 cup of onion centers; chop. Place onion shells on baking sheet; drizzle outside surface with olive oil. Roast for 20 minutes at 400°F, or until slightly browned and tender. Remove from oven and reduce temperature to 350°F.
2. Brown and crumble sausage in large skillet. Remove sausage and reserve 2 tablespoons of drippings. Sauté reserved chopped onions, fennel and Culinary Secrets® Garlic Powder in pan drippings for 5 to 7 minutes, until tender. Season to taste with salt and pepper, if desired.
3. Combine sausage mixture with bread cubes, figs and pine nuts in a large bowl. Stir Culinary Secrets® Poultry Seasoning, Garlic Powder, Fennel Seed, Regular Grind Black Pepper and salt into chicken broth. Pour over stuffing; stir in egg and butter. Mix thoroughly.
4. Mound stuffing into roasted onions. Sprinkle tops with Culinary Secrets® Italian seasoning. Bake 20 to 25 minutes until internal temperature reaches 165°F.

Pork Loin with Calypso Cherry Sauce

8 Servings

Ingredients

4 lbs.     -Pork tenderloins

Villa Frizzoni Pizza Sostanza

Ingredients

1-14 inch pizza shell
8 oz. Bountiful Harvest Fancy Tomato Puree 
        RFS Item 12048
1 tsp. Culinary Secrets Ground Oregano
         RFS Item 24102
1 tsp. Culinary Secrets Ground Basil
         RFS Item 10510
2 Tbsp. Villa Frizzoni Grated Parmesan Cheese
           RFS Item 70076
10 oz. Villa Frizzoni Feather Shredded Pizza Cheese Blend
         RFS Item 15076
4 oz. Villa Frizzoni Spicy Italian Sausage Pizza Topping
        RFS Item 78906
4 oz. Villa Frizzoni Beef Pizza Topping
        RFS Item E6052
1 oz. Villa Frizzoni Sliced Pepperoni (16 pieces)
        RFS Item E6662

Directions

1. Preheat conventional or pizza oven to 450 F.  
2. Spread tomato puree evenly over the pizza shell, up to 1/2-inch of the edge.
3. Sprinkle oregano, basil and Parmesan cheese over tomato puree; top with half of the pizza cheese blend.
4. Evenly distribute sausage, beef and pepperoni over cheese.
5. Sprinkle on remaining pizza cheese blend.
6. Bake 12-18 minutes or until crust is golden and cheese is bubbly and beginning to brown.

Yield: 1-14" pizza

Glazed Ham w/Pineapple-Raisin Sauce

Ingredients

10 lb. Cobblestone Market Gourmet Boneless
         Natural Hardwood Smoked Buffet Ham
         RFS Item 49800

Glaze

3/4 cup maple syrup
1/2 tsp. Culinary Secrets Dried Thyme, crushed
            RFS Item 24434
6 oz. frozen pineapple-orange or pineapple juice concentrate
1/4 cup + 2 Tbsp. white balsamic vinegar

Pineapple-Raisin Sauce

2 Tbsp. butter
1 1/2 cup golden raisins
1 tsp. Culinary Secrets Dry Mustard, ground
         RFS Item 24078
2 Tbsp. + 2 tsp. cornstarch
6 oz. frozen pineapple-orange or pineapple juice concentrate
2/3 cup onion, finely chopped
2 1/2 cup water
1/2 cup maple syrup
1/2 cup white balsamic vinegar

Directions

1. Heat oven to 325 F. Place ham on rack in shallow roasting pan. Bake, uncovered, for 2 1/2 hours, until internal temperature is 140 F (about 15-18 minutes per pound).

2. In small saucepan, combine all of the glaze ingredients: maple syrup, thyme, juice concentrate and vinegar. Bring to a boil. Reduce hat to low, simmer uncovered for 5-10 minutes or until slightly thickened, stirring occasionally. Baste ham with glaze the last 15-20 minutes of baking.

3. In medium saucepan, saute onion in butter until tender. Add remaining juice concentrate, water, raisins, maple syrup and mustard. Stir together vinegar and conrstarch; stir into raisin mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

4. Slice ham and serve with Pineapple-Raisin Sauce.

Yield: 36

Pistachio-Crusted Pork Tenderloin Bruschetta

Ingredients

1 lb. pork tenderloin
3/4 c. Markon Clean & Trim Fresh Parsley, lightly packed
         RFS Item 78172
3/4 c. pistachio nuts OR slivered almonds
2 Tbsp. graded lemon peel (about 2 lemons)
1/4 tsp. salt
1/4 c. fresh lemon juice
4 oz. soft, mild goat cheese, OR 
        spinach-artichoke cheese spread, OR
        olive tapenade
1/2 of 24-inch baguette, diagonally sliced & lightly toasted

Directions

1. Heat oven to 425 F.
2. Place parsley and nuts in blender or food procesor container. Cover and blend or process just until crumbly, but not paste like. Transfer mixture to an 18-inch-long piece of waxed paper. Add lemon peel and salt, lightly mix until combined.
3. Place pork on rack in shallow roasting pan. Roasted in heated oven for 20-30 minutes or until internal temperature is 155 F. Cook pork on rack for 20 minutes. Loosely cover with foil and chill for several hours or overnight.
4. To serve, carve pork into 1/2-inch-thick slices. Lightly spread bauette slices with cheese or olive tapenade. Place pork on top.

Recipe & Photo Courtesy of National Pork Board

Almond Stuffed Pork Chops

Ingredients

4 boneless pork loin chops, 1 1/4-inch thick
1/4 c. chopped almonds
1/4 c. chopped onion
1 tsp. Culinary Secrets N/MSG Gourmet Chicken Base
         RFS Item 22562
1/8 to 1/4 tsp. Culinary Secrets Pure Almond Extract
                     RFS Item 26696
1 Tbsp. browning and seasoning sauce (optional)
1 Tbsp. SilverBrook Grade AA Salted Butter
           RFS Item 71800
1/4 c. chopped celery
2 Tbsp. water
1/2 tsp. Culinary Secrets Dried Parsley Flakes
            RFS Item 24016
2 slices firm white bread, cut into 1/2-inch cubes
1 Tbsp. water (optional)

Directions

1. For stuffing, melt butter in medium saucepan over medium heat. Cook almonds, celery and onion in hot butter until vegetables are tender. Stir in the 2 Tbsp. of water, chicken base, parsley flakes and almond extract. Add bread cubes; toss to moisten bread cubes.
2. Cut opening in each chop from the outer side; widen opening into pocket, being careful not to cut through the other side of the chop. Fill pockets in chops with equal amounts of stuffing. Secure with toothpicks.
3. Heat oven to 375 F. Place stuffed chops on roasting rack in shallow roasting pan. Bake, uncovered, until internal temperature is 160 F, approximately 35-45 minutes (check temperature in thickest part of the meat).
4. Combine browning seasoning and 1 Tbsp. of water in small bowl, if desired; brush over chops. Bake for 2 minutes more. Remove toothpicks from chops before serving.

Yield: 4 Servings

Recipe and Photo by National Pork Board

Pork Apple Mini Burgers

Ingredients

1 Tbsp. olive oil
1 cup Markon Medium Yellow Onion, minced
         RFS Item 78338
2 cloves garlic, minced
1 lb. extra lean ground pork
1 cup Washington Extra Fancy Premium 
        Red Delicious Apples, grated - RFS Item 78008
1/2 cup seasoned bread crumbs
1/4 cup spicy plum sauce
1/2 tsp. salt
1/2 tsp. Culinary Secrets Pepper Pepper Seasoning
            RFS Item 28672
1/2 tsp. Culinary Secrets Ground Ginger
            RFS Item 24054

Directions

1. In skillet, heat oil over medium high heat. Cook onion, stirring often, until tender, about 5 minutes. Add garlic and cook one minute. Remove from heat and let cool.
2. In bowl, stir together pork, grated apple, bread crumbs, plum sauce, salt, pepper, ginger and the cooked onion mixture until well combined. Using 1/4 cup at a time, form into patties 1/2-inch thick.
3. Brown patties on both sides (using either a non-stick skillet or a griddle) until no longer pink in the center, about 5 minutes per side. Serve immediately.

Yield: 12 burgers

Hot & Spicy Spareribs

Ingredients

1-3 lb. rack pork spareribs
1 Markon medium onion, finely chopped
   RFS Item 78338
15 oz. Bountiful Harvest Fancy Tomato Sauce 
         from Concentrate - RFS Item 12042
1 Tbsp. prepared mustard
2 Tbsp. SilverBrook Grade AA Salted Butter
           RFS Item 73400
2 cloves garlic, minced
2/3 cup Katy's Kitchen Distilled Cider Flavored Vinegar
            RFS Item 39500
2 Tbsp. Culinary Secrets Dark Chili Powder
            RFS Item 22890 
1/2 tsp. Culinary Secrets Pepper Pepper Seasoning
            RFS Item 28672

Directions

1. Melt butter in a large skillet over low heat; add onion and garlic, and saute until tender. Add remaining ingredients, except ribs, and bring to boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
2. Place ribs on grill over indirect heat; close grill hood. Grill for 1 1/2 hours and then begin basting with sauce every ten minutes for 30 more minutes.
3. Remove ribs from grill and serve, cutting into serving-size portions. If desired, serve remaining sauce on the side. First bring to boil and boil gently for five minutes.

Yield: 3 servings

Paisano Breakfast Wrap

Ingredients

12 San Pablo 12" Tomato Basil Wraps 12" or Spinach Herb Wraps
     RFS Item 52592 or 13098
12 oz. sour cream
12 oz. prepared pesto
1 qt. cooked and seasoned risotto
2 oz. SilverBrook Grade AA Salted Butter
        RFS Item 73400
4 oz. Markon Green Bell Peppers, diced 
        RFS Item 78247
4 oz. Markon Fancy Fresh Medium Mushrooms, sliced
        RFS Item 78170
1 1/2 tsp. garlic, minced
8 oz. Trifoglio Mild Italian Sausage, cooked and crumbled
        RFS Item C6792
23 large eggs
6 oz. tomatoes, diced
4 oz. Villa Frizzoni Sliced Fancy Black Olives
        RFS Item 31248
8 oz. Villa Frizzoni Feather Shredded Mozzarella Cheese
        RFS Item 61676
2 Tbsp. Markon Fresh Oregano, chopped
           RFS Item 77802
2 Tbsp. Markon Fresh Basil, chopped
           RFS Item 77800
1 oz. Markon Clean & Trim Green Onions, sliced
       RFS Item 76207

Directions

1. Allow tortillas to come to room temperature.
2. Blend sour cream and pesto; refrigerate until needed. Keep risotto warm.
3. Saute peppers, mushrooms and garlic in butter for 2 to 3 minutes. Add sausage; heat through.
4. Pour eggs over meat mixture and scramble until soft. Stir in tomatoes and olives. Add cheese. When cheese begins to melt, gently stir in herbs. Cook until firm throughout with no visible liquid egg remaining. Sprinkle green onions over eggs. Keep warm until serving.
5. To assemble wraps: portion 3 oz. (1/3 cup) risotto across center of tortilla. Add about 1 cup (#8 scoop) of egg mixture and 2 oz. of pesto cream. Roll up tightly. Garnish as desired. Serve immediately.

Yield: 12 servings