Ginger Glazed Pork Ribs with Apples, Cabbage & Noodles

I consider myself very fortunate to have had a Hungarian grandfather and a German grandmother. Not because their genes contributed to my curvaceous European figure, but because of the wonderful recipes their families brought with them to this country.

And even though the sticky, sweet, falling apart tender pork ribs were a big success the night I made this meal, it was the apples, cabbage, and noodles that really hit home. The very first bite took me back in time to weekend family dinners, raucous conversation, and rich, flavorful food.

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Pork Posole Rojo

Many of my recipes go through a second or third iteration of ingredient tweaks until I feel they’re website worthy. This recipe wasn’t one of them. The first taste was a food revelation making this my new favorite stew.

Envision spicy andouille sausage, tender pork shoulder, flavorful vegetables and bold spices simmering in the slow cooker all day making your home smell warm and inviting. Dinner couldn’t come fast enough the evening I made this!

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Brazilian Grilled Pork Kabobs with Vegetable Quinoa and Brown Rice

Kabobs are one of those foods that are easy to make and fun to eat.  As I was thinking about this recipe, my first thought went to chicken or beef for the protein, but then I asked myself, “Why do you always limit your choices between chicken or beef?  What about pork?”  And I realized I had never made a pork kabob before!

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Gochujang and Thai-Chili Pork Stir Fry

Last year, I was diagnosed with Hashimoto’s Thyroiditis, and was told to eliminate all carbohydrates, processed sugars, and dairy from my diet. The reality of that wasn’t very exciting as you can imagine for a foodie like me, and I found it very challenging when eating out or cooking for my family.

Fast forward to a year later having learned to experiment with my limited ingredients and you get this tasty, healthy stir-fry.

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Oriental Pork and Habanero Dumplings

Here’s a spicy little appetizer to serve your Valentine this week, and they have everything you want in a dumpling.  The tender, chewy wontons filled with tender pork, spicy habanero pepper, fresh ginger, green onion, and just a touch of sesame oil burst with flavor.

You think a box of chocolates is addictive?  Wait until you try these.

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Honey-Roasted Pork Loin with Pistachio and Olive Orzo Pasta

honey-roasted-pork-loin-with-pistachio-and-olive-orzo-pasta3

The flavor and texture of a pork loin after it’s been basted with honey and roasted with onions and pears infuses the meat with a tender, smoky sweetness. Served with orzo pasta prepared using briny green and kalamata olives and nutty chopped pistachios, and you have a hearty dinner with a myriad of delicious tastes and textures.

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Vietnamese Pork and Noodle Salad

Vietnamese Pork and Noodle Salad

Last Sunday was one of those hot, humid, sticky days in St. Louis, where the last thing I wanted to do is stand over a hot stove. I thought a hearty ‘warm’ dinner salad would be the perfect solution, plus I had a taste for a spicy cold noodles with fresh greens and garlicky-ginger pork tenderloin. The pork only took a few minutes under the broiler to cook so the kitchen was nice and cool when we sat down for dinner. The only heat was from the fiery jalapeno and the red pepper flakes!

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Sticky Cherry-Marmalade Glazed Pork Ribs

Sticky Cherry-Marmalade Glazed Baby Back Ribs

Sweet, sticky, tender pork ribs, literally falling off the bone, are one of those classic meals that remind me of summer. They are however very difficult to eat without re-enacting a scene from Jurassic Park, which is why I prefer to eat them in the privacy of my own home, not in a restaurant.

This version is a tasty change-up from traditional tomato-based barbeque sauces using a blend of cherry and marmalade jams which are a great flavor pairing with the pork.

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Moroccan-Spiced Pork with Potato-Carrot Latke and Piña Colada Curry Sauce

Moroccan-Spiced Pork with Potato-Carrot Latke and Pina Colada-Curry Sauce

As often as I cook, you would think the ingredients in our pantry and fridge rotate pretty frequently. Most of the time that would be true, however, I recently had an ingredient emergency that called for desperate measures. I accidentally left coconut milk off of my grocery list.

So, as I foraged through the kitchen trying to find something else that would be an acceptable alternative, I happened upon a forgotten can of piña colada mix, way back in shadows of the freezer. I have no idea how long it had been there but much to my surprise, it ended up saving dinner that night!

The pan sauce had an unexpected layer of tropical flavors that balanced the heat from the curry and red pepper flakes with a sweet and spicy finish. So this recipe had a little make-over. From now on, forget the coconut milk, and add piña colada mix!

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