Spaghetti ala Carbonara

I found a new pasta recipe that my kids absolutely love. And let me tell you – they loved it so much, there weren’t any leftovers. Now, that’s a good recipe. Not to mention, it’s incredibly easy to make with ingredients you already have in your pantry. It doesn’t get much simpler – or tastier – than that.

Spaghetti ala Carbonara
Serves 4

Ingredients
Salt
2 tablespoons olive oil
¾ cup pancetta, cut into ¼ -inch dice
1 pound spaghetti
8 large eggs
½ cup grated Parmesan
½ cup grated pecorino
Freshly ground black pepper
4 scallions, cut on a severe bias

Directions
Bring a large pot of well salted water to a boil over medium heat.

Add about 2 tablespoons olive oil to a large skillet over medium heat. Add the pancetta a medium heat and cook until it starts to color and become crisp. Turn off the heat and reserve.

Drop the pasta into the salted boiling water and cook it 1 minute less than it says on the package, usually about 6 to 7 minutes. Bite the pasta to check the consistency.

While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and season with salt. Whisk vigorously until it becomes a homogenous. Season generously with black pepper.

When the pasta is just about done, return the pan with the pancetta to medium heat. Remove the pasta from the cooking water. Toss or stir the pasta into the pancetta to coat the pasta with the remaining fat in the skillet. Immediately vigorously stir the egg mixture into the pasta. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce.

Serve immediately garnished with sliced scallions.

Teriyaki Pork Tenderloin

I get so tired of finding 1,001 chicken recipes. So, every now and then I like to live on the wild side and make pork. Pork… the other white meat. This recipe is simple and delicious. What more can you ask for? Oh yeah, it’s also tender and makes delicious teriyaki pork sandwiches the next day. That is, if you have any leftovers.

Teriyaki Pork Tenderloin
Serve 3 to 4

Ingredients
2 tablespoons low-sodium soy sauce
1 tablespoon canola oil
1 tablespoon brown sugar
1 tablespoon dry sherry
1 tablespoon rice vinegar
1 garlic clove, crushed with a garlic press or minced
1/2 teaspoon finely grated fresh ginger
Pinch red pepper flakes
1 pound pork tenderloin

Directions
Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours.

Preheat the broiler. Place the pork on a roasting pan and broil for 15-20 minutes, turning once.

Cuban Pork Burgers

Okay, we’re probably on our last legs of summer. Time to fire up the barbecue for one last fling with these Cuban Pork Burgers. Juicy pork patties smothered with a slew of sensational salty, savory toppings including melty Swiss cheese, crispy bacon and a spicy mojo sauce. Is your mouth watering yet? It should be because these burgers are staggeringly delicious.

Cuban Pork Burgers
Serves 6

Ingredients
For the patties:
2 pounds ground pork
2 ½ teaspoon salt
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon oregano
1 teaspoon sage
1 ¼ teaspoons onion powder
¼ teaspoon black pepper
5 garlic cloves, minced
1 ½ teaspoons lime juice

For the Mojo:
1/3 cup sour orange juice*
3 cloves garlic, minced
1 ¼ teaspoons oregano
1 ¼ teaspoons cumin
1 ¼ teaspoons coriander
1 teaspoons parsley
1 ½ teaspoons cilantro
2 teaspoons xanthan gum*

Directions
For the patties: In a mixing bowl combine all ingredients and mix until everything is thoroughly incorporated. Separate the meat into six 5 oz. balls. Flatten the balls into a patty shape.

Heat up a grill or large skillet with about a 1 tablespoon of vegetable oil in the bottom of the pan, and cook burgers about five minutes on each side until cooked through.

For the mojo: In a blender combine all ingredients and blend on medium speed. Add xanthan gum slowly until the liquid begins to thicken. Refrigerate until needed.

Building the Burger:
2 teaspoons Dijon
1 teaspoon mayo
1 sliced cornichon
1 1/2 tablespoon sliced pickles
1 slice Swiss cheese
1 slice cooked bacon, cut in half
2 tablespoons coarsely chopped cilantro
1 tablespoon orange zest
1 hamburger bun
2 tablespoons mojo sauce (from above)
1 Cuban patty

Assembling the burger: Slice the bun in half and toast. On the bottom spread Dijon mustard and mayo.

Melt the Swiss cheese over the top of the burger and top with bacon. Place burger with cheese and bacon on top of bottom bun with mayo and Dijon.

In a mixing bowl place pickles and cornichons and toss with mojo sauce. Place on top of burger. Top the burger with the chopped cilantro and orange zest. Serve.

Shopping note: Sour orange juice can be found in specialty Mexican markets. I didn’t have any, so I used regular orange juice and added a couple of squirts of lime juice to it. Xantham gum is a food thickener. Many online food store sell it. I didn’t have any, so I dissolved about 1 teaspoon of cornstarch in some water, and added it to the mojo sauce.

Spicy Korean BBQ Pork

As you might expect, I love all kinds of Asian food. I also love barbecue and what tastes better than combining the two into – what else? – Korean barbecue. The Korean name of this dish is Daeji Bulgogi. Bulgogi means “meat fire” and it’s traditionally made with beef. In this case I added daeji, which means “pork,” so we end up with “pork meat fire.” Now, in barbecue terms that’s just about all you need to know.

This is a mildly sweet and spicy dish that is served with either lettuce for wraps, or with steamed rice. It also typically calls for pureed or grated Asian pear (a natural meat tenderizer), but I came up with a substitute of applesauce and pineapple juice.

Spicy Korean BBQ Pork

Ingredients
2 lb. lean pork (I used sirloin tip)
6 scallions, quartered widthwise
2 scallions, chopped to ¾ “ (for garnish)
1 large yellow onion, cut into eight wedges
Toasted sesame seeds
Canola oil spray

Marinade:
¾ cup Pineapple juice
½ cup Applesauce (natural)
½ cup Soy sauce
¼ cup Light brown sugar
4 cloves Garlic, minced
3 Tbsp. Mirin (or 1 Tbsp. honey and 2 Tbsp. water mixed)
2 Tbsp. Oelek sambal (Thai chili paste)
1 Tbsp. ginger, grated
1 Tbsp. sesame oil
1 Tbsp. fish sauce (optional)

Directions
Note: You'll need a grill wok or a wire rack to sit on top of your grill grate. You can also stir-fry this in a wok or cast iron skillet on the stove top.

To aid in slicing, put the pork in the freezer for about 30-45 minutes. Combine all of the marinade ingredients in a large bowl and whisk well. When the pork is partially frozen, slice it across the grain to about a quarter inch. Add the pork, onions and quartered scallions to the bowl and stir to combine. Cover the bowl and marinate in the refrigerator for 3-6 hours.

Start your grill and prepare for direct cooking at medium-high heat (350-375º). While your grill is heating, with a slotted spoon remove the pork, onions and scallions from the marinade to a platter or baking dish, draining the excess marinade. Reserve one cup of the marinade.

Spray your grill wok or wire rack well with canola oil spray then set it on your grill grate and let it preheat for 2-3 minutes. Grill the pork and veggies in the wok or on the rack direct for about four minutes per side.

While grilling, bring the reserved cup of marinade to a gentle boil in a sauce pan over medium heat and let boil for five minutes.

Remove the pork and veggies to a platter and drizzle with the cooked marinade. Garnish with the sesame seeds and chopped scallions.

Caramelized Pork Bánh mì

This is probably one my favorite pork sandwiches. The caramelized pork could be a recipe all its own, but you will absolutely love it in this sandwich. Most bánh mì are made with a rich and fatty ground pork but this seasoned tenderloin gives the sandwich character. Make sure you use a light, airy toll with a crisp crust - bánh mì is all about the interior.

Caramelized Pork Bánh mì
Serves 4 to 6

Ingredients
1-1.5 pound pork tenderloin
3 tablespoons Fish sauce
2 tablespoons Maple Syrup
1 tablespoon brown sugar
2 tablespoons soy sauce
½ teaspoon sesame oil
2 garlic cloves, minced
1 slice ginger, minced
1 green onion, sliced thinly
½ teaspoon black pepper
2 tablespoons vegetable oil
1 loaf sweet French baguette (thin) or French bread sandwich rolls
Red leaf lettuce
Pickled carrot and radishes (see below)
Sliced jalapeno chili peppers
Cilantro
Mayonnaise

Directions
Cut tenderloin across the grain of the meat into ½ inch pieces. Flatten each piece to an even ¼ inch between two pieces of saran wrap using a meat pounder, rolling pin, or large bottle.

Mix ingredients from fish sauce to black pepper. Taste and adjust seasoning – it should be sweet and savory so add more soy, salt, or sesame oil as you like. Add marinade to the meat and use your hands or large spoon to make sure all pieces of meat are coated in marinade. Marinate for 10-30 minutes.

You can cook the pork on the grill outdoors (best) or indoors using a grill pan or cast iron pan, something that you can get very hot. Heat grill or grill pan to high and turn on that vent fan! Add vegetable oil to meat and stir to coat. Sear first side of meat until very dark brown on one side, then flip and sear on the second side. Be careful not to overcook it. The meat is thin so it cooks quickly, one or two minutes on each side.

To assemble sandwiches, slice baguette and spread mayonnaise on one side. Add lettuce, meat, pickled vegetables, cilantro and peppers. Dig in!

Pickled Carrots and Radishes
¼ pound baby carrots, peeled
1 bunch red radishes, preferably breakfast radishes (daikon is more traditional. I just think red radishes are beautiful.)
½ cup water
1 cup apple cider vinegar
1 tablespoon salt
2 tablespoons sugar

Slice carrots and radishes into quarters (or sixths for thicker guys) lengthwise. Mix all ingredients together. Taste for seasoning. Let stand as little as an hour or up to overnight. They keep for several days.
 

Pork Sandwiches with Cilantro-Jalapeno Slaw

Today’s recipe is more about the slaw than the pork. I used my Coca-Cola shredded pork for this sandwich, which I posted here in March. If you haven’t made it yet, please do so. Thank you. You don’t have to use pork. You can use any shredded meat like chicken or a braised brisket. The beauty here is the slaw! I usually add twice as much slaw as meat. The medley of meat drippings and creamy dressing from the slaw create a flavor explosion that is quite sinful. I apologize now for corrupting you. I won’t hold it against you if you slurp it up and lick your fingers.

Pork Sandwiches with Cilantro-Jalapeno Slaw
Serves 12

Ingredients
Pulled pork
1 whole onion, peeled and quartered
1 whole pork butt (pork shoulder roast)
Salt and pepper
1 can (11 ounce) chipotle peppers in adobo sauce
2 cans Coca-Cola

Slaw
½ heads cabbage, sliced thin
½ heads purple cabbage, sliced thin
1 whole jalapeno, halved lengthwise and thinly sliced
½ cups whole milk
½ cups mayonnaise
1 teaspoon white vinegar
1 tablespoon sugar
¼ teaspoons salt
¼ teaspoons cayenne pepper
2 cups cilantro leaves, barely chopped

12 tablespoons butter
12 whole good quality Kaiser or deli rolls

Directions
Pulled Pork: Peel the onion and cut it into wedges. Lay them in the bottom of a large slow cooker.

Generously salt and pepper the pork roast, then set it on top of the onions in the pot. Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Coke. Place lid over pot, then cook for ten hours.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it.

Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, and then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Slaw: Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours. Before serving, toss in cilantro leaves.

Sandwiches: Butter both halves of Kaiser rolls, then brown them on a griddle or skillet until golden and crisp on the surface. Load up each sandwich with shredded pork, and then REALLY load them up with the slaw.

Pepperoni Lasagna

This recipe combines pizza and pasta – two of my kids’ favorite things! Amazingly easy and wickedly tasty this recipe will easily become part of your weekly dinner rotations.

Pepperoni Lasagna
Serves 4 to 6

Ingredients
1 pounds lasagna sheets
2 cups hand cut 1/8-inch slices pepperoni
4 cups tomato sauce, recipe follows
1 pound ricotta
16 ounces shredded mozzarella
2 pounds bulk Italian sausage, cooked
3/4 cup grated Parmesan

Directions
Preheat oven to 375 degrees F.

Boil 6 quarts of water, add pinch of salt, and cook pasta to almost done. Remove from water and shock in ice bath.

In medium saucepan add pepperoni and saute over medium heat until crispy. Remove from heat and drain on a paper towel.

In a 10-by-14-by-3-inch baking pan or dish, pour 1 cup of tomato sauce in bottom and around sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2-inch. Add 1/3 amount of ricotta, 1/3 amount of mozzarella, 1/3 amount of sausage, then sprinkle generously with the Parmesan, add 1/2 cup tomato sauce, and 1/4 cup of pepperoni. Repeat this 2 more times.

On the very top sheet, top with remaining ricotta, tomato sauce, mozzarella, pepperoni, and dust with Parmesan. Bake for approximately 45 minutes. Remove from oven; let sit for 15 minutes. Cut and serve immediately.

Tomato Sauce:
3 ounces extra-virgin olive oil
1 yellow onion, minced
5 medium-sized garlic cloves, crushed
6 cups skinned and diced Roma tomatoes
2 tablespoons thinly sliced fresh basil leaves
1 tablespoon minced fresh oregano leaves
Salt
Freshly ground black pepper

In a medium saucepan, heat olive oil. Add onion and cook over medium to low heat until transparent. Add garlic and cook until almost brown. Then add tomatoes and cook for ½ hour over low to medium heat. Add the basil and oregano and continue to cook for another ½ hour. Season, to taste, with salt and pepper, cool and store in the refrigerator until ready to use.

Coca-Cola Shredded Pork

This recipe is an adaptation of a Dr. Pepper Shredded Pork recipe but seeing as how I detest Dr. Pepper I substituted it with Coke and, surprisingly, it turned out dee-licious! Yum!

Coca-Cola Shredded Pork
Serve 12

Ingredients
1 whole Large Onion 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
Salt And Freshly Ground Black Pepper
1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
2 cans Coca-Cola

Directions
Peel the onion and cut it into wedges. Lay them in the bottom of a large slow cooker.

Generously salt and pepper the pork roast, then set it on top of the onions in the pot. Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Coke. Place lid over pot, then cook for ten hours.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it.

Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, and then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.

Spiced Ham

This fragrant ham will make your house smell like the holidays; it’s studded with cloves and anise seeds.

Spiced Ham
Serves 12

Ingredients
For the ham:
1 (4- to 6-pounds ) boneless ham
8 3/4 fluid ounces red wine
3 liters water (approximately)
1 large onion, halved
2 garlic cloves, unpeeled
2 star anise
1 tablespoon coriander seed
1 tablespoon fennel seed
1 tablespoon mixed peppercorns

For the glaze:
Approximately 16 whole cloves
4 tablespoons red currant jelly
1/2 teaspoon ground cinnamon
1 teaspoon smoked paprika
1/2 teaspoon red wine vinegar

Directions
Place the ham in a large saucepan. Add all the ingredients for the ham to the pan, adding more water if the ham isn't covered. Bring to the boil, before reducing the heat to a simmer and partially covering the pan. Cook for about 2 1/2 to 3 hours, plus an extra 15 minutes.

When you are ready to glaze the ham, preheat oven to 440 degrees.

Remove the ham from the liquid and sit the ham on a board. Strip off the rind, and a little of the fat layer if it's very thick, and cut a diamond pattern into the remaining fat with a sharp knife in lines of about 3/4-inch apart. Stud each diamond with a clove. Put the jelly, cinnamon, paprika and red wine vinegar into a saucepan and whisk together over a high heat bringing it to the boil. Let the pan bubble away so that the glaze reduces to a syrup-like consistency.

Place a layer of foil over a roasting tray big enough to hold the ham. Place the ham on top of the foil. Pour the glaze over the clove-studded ham and then transfer it to the oven. Cook for about 15 minutes, or until the glazed fat is burnished. Allow the meat to rest in a warm place for at least 15 minutes before carving it.

Pork Roast with Creamy Mustard Sauce

I am in love with my slow cooker this winter. I love when I can just set it and forget it. Try this recipe for pork roast. Chopped carrots, onion and shallot add color and texture to tender pork slices served with a creamy, zesty sauce. Yummy!

Pork Roast with Creamy Mustard Sauce
Serves 8

Ingredients
1 tablespoon vegetable oil
2 1/2- to 3-pound pork boneless sirloin roast
2 medium carrots, finely chopped (1 cup)
1 medium onion, finely chopped (1/2 cup)
1 small shallot, finely chopped (2 tablespoons)
3/4 cup dry white wine
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup half-and-half
2 to 3 tablespoons country-style Dijon mustard

Directions
Heat oil in 10-inch skillet over medium-high heat. If pork roast comes in netting or is tied, do not remove. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.

Place pork in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except half-and-half and mustard in small bowl; pour over pork.

Cover and cook on Low heat setting 7 to 9 hours.

Remove pork from slow cooker; cover to keep warm. Skim fat from pork juices in cooker if desired. Stir half-and-half and mustard into juices. Increase heat setting to High. Cover and cook about 15 minutes or until slightly thickened. Remove netting or strings from pork. Serve sauce with pork.

Apple Ginger Pork Chops

Germany is famous for beer, but they also serve up some righteous grub. Oktoberfest comes but once a year, and I can't wait! And neither should you! Set up your beer garden today and chow down on this pork chop recipe.

Apple Ginger Pork Chops
Yields 4

Ingredients
4 pork chops, double cut, center cut, bone in
¼ cup apple cider vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons minced ginger
1 teaspoon minced garlic
2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon pepper
¼ cup white wine
1 cup sliced (1/4-inch) yellow onions
2 cups cored and sliced (1/4-inch) Granny Smith apples
½ cup raisins
2 tablespoons butter

Directions
In a resealable plastic bag, add the chops, apple cider vinegar, 1 tablespoon extra-virgin olive oil, ginger, garlic, lemon juice, salt and pepper. Marinate for 30 minutes.

Preheat oven to 350 degrees.

In a large sauté pan heat 1 tablespoon extra-virgin olive oil to almost smoking, then add pork chops, shaking off excess marinade. Brown on both sides, then place on a sheet pan and put in the oven for 20 minutes or until internal temperature reaches 135 degrees F.

In the same sauté pan deglaze with wine then add onions, apples and raisins and cook until apples are soft and onions are translucent. Add butter salt and pepper, to taste, and keep warm.

Remove chops from oven and add to the apple mixture. Serve hot.

Pork Tenderloin with Chimichurri

Originating from Argentina, chimichurri is a variant of green sauce used as a marinade for grilled meat. Vibrant, flavorful and so simple, you’ll wonder why you’ve never had chimichurri before.

Pork Tenderloin with Chimichurri

Ingredients:
6 garlic cloves, peeled and minced
2 jalapenos, seeded and minced
1/4 cup red wine vinegar
About ½ cup finely chopped fresh flat-leaf parsley
About 1/2 cup finely chopped fresh oregano leaves
3 limes, juiced
1 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon whole black peppercorns
2 pork tenderloins (about 1 pound each), trimmed of excess fat, patted dry
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Lime juice, for drizzling
Parsley sprigs, for garnish

Directions:
Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.

Reserve ½ cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.
Preheat an outdoor charcoal grill or oven broiler to high.

Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.

Easy Spanish Rice and Pork Chile Verde

Mexican food is one of the most popular types of cuisine in America. And if your idea of good Mexican food is Del Taco or Taco Bell, I have a recipe that will make you think otherwise. I made this on Cinco de Mayo, never thinking that it would turn out good. But not only was this meal easy, it turned out amazing.

Easy Spanish Rice

2 T oil
1-1/2 C uncooked rice
2 C chicken broth
1 C chuncky salsa

Heat oil in a large skillet over medium heat. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

As for the main entree, I put together the easiest pork Chile Verde. You just put it the slow cooker before you leave for work, set the timer and by the time you get home, your kitchen will smell like you entered Old Town San Diego. Really.

Easy Pork Chile Verde

1-2 lbs pork stew meat

1 jar green salsa
2 bay leaf
1 T ground cumin
4 C chicken broth

Put all ingredients in slow cooker. Set timer for 8-10 hours. *NOTE: This dish can be a little spicy for those who don't like spicy foods.

I will never profess to be the next Julia Child but if I can put together a decent meal in about 30 minutes or less, I feel like the next Food Network Star. And now you can too. Buen provecho!