Cranberry Glazed Pork Roast

From the kitchen of One Perfect Bite...I love the taste and flavor of pork, as well as the ease with which it can be prepared. Chops and tenderloins are perfectly sized for today's smaller families and even the larger loins can be cut to prevent endless leftovers. Pork is also inexpensive. Our warehouse store sells large single loins for about $2 a pound. Most of the loins weigh 8 to 9 pounds each and can be cut into meal size portions that are more appropriate for today's families. I usually divide these loins into thirds and freeze them for later use as whim dictates. Unfortunately, I usually spend the money I save buying meat this way on ingredients with which to sauce it. When I prepare a loin for roasting, I tie the meat into a cylinder of uniform size and brown it before roasting. I cook my pork loin to an internal temperature of 140 degrees. When I take it out of the oven, I tent it in foil and let it sit for another 15 minutes. The roast continues to cook and at the end of the rest period it will reach 150 - 155 degrees, a perfect temperature for pork. I've been experimenting with cranberries lately and I wanted to use them to make a glaze that could be used for pork or chicken. I finally have come up with one I think is acceptable and a somewhat different than standard fare. It is a bit pricey, but it is wonderfully flavorful and will give your palate a joyful jolt. I've left the berries whole for the photograph, but the sauce can be strained and you may actually prefer to use it that way. Here's the recipe for cranberry glazed roast pork.

Cranberry Glazed Roast Pork...from the kitchen of One Perfect Bite

Ingredients:
Glaze
1 (12-oz.) bag fresh cranberries
1/3 cup chopped fresh ginger
Zest and juice of 1 large orange
1 cup sugar
1-1/4 cups cranberry juice
1/4 cup orange liqueur
Roast
1 ( 2-1/2 to 3 pound) center cut boneless pork loin
1 tablespoon + 1 teaspoon olive oil, divided use
4 teaspoons coarse garlic salt
2 teaspoons coarsely cracked fresh pepper
2 teaspoons dried marjoram

Directions:
1) To prepare glaze: Combine cranberries, ginger, sugar, orange zest and orange and cranberry juices in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat and cook until cranberries burst and sauce thickens, about 5 to 10 minutes. If you wish, strain through a fine mesh sieve and allow to cool. When cool add orange liqueur.
2) To prepare roast: Preheat oven to 325 degrees. Using kitchen twine, tie roast at 1-inch intervals to form a cylinder of uniform circumference. Rub all surface of roast with 1 teaspoon olive oil. Rub cylinder with all of salt pepper and marjoram. Heat remaining 1 tablespoon oil in a large, heavy ovenproof skillet. Add pork and sear all surfaces well. Brush pork with glaze. Transfer skillet to oven and bake for 15 minutes. Brush again with glaze and cook for another 20 minutes, or until pork reaches an internal temperature of 140 degrees. Remove from oven. Brush again with glaze, tent with foil and let rest for 15 minutes before slicing. Yield: 6 servings.

You might also like these recipes:
Maple Rosemary Glazed Pork - What's Cookin, Chicago?
Pork Tenderloin with Honey Glazed Apples -Food and Whine
Pan Roasted Pork Chops with Cranberries and Swiss Chard - Dinner Du Jour
Slow Cooker Pork Chops - The Hungry Housewife
Roast Pork Tenderloin with Pears and Figs - Verses from my Kitchen
Pork Milanese - Bored Cook in the Kitchen

Georgia-Style Brunswick Stew

From the kitchen of One Perfect Bite...Except to say it's a traditional Southern dish, little is known about the origins of Brunswick stew. Both Virginia and Georgia claim it to be their own, but proof to support either claim is missing or contradicted. In Virginia, the stew is made with chicken and sundry vegetables. In Georgia, pork and squirrel reign supreme. I couldn't find a squirrel, but I had a sufficient quantity of slow-roasted pork to attempt my first Georgia-style version of the stew. Several months ago, the Daring Cook's challenged their members to give Brunswick stew a try. The recipe to be used for that challenge can be found at the Wolf's Den. I took a pass at the time, because the recipe made a huge quantity of food. I always feel guilty when I don't participate in these challenges, so I never quite put the idea of the stew to rest. A large quantity of left-over pork and the need for something to carry to a covered-dish supper led to the creation of my first ever Brunswick stew. Diana Rattray, whose recipe can be found here, developed an easy version of the stew that I decided to use as the base for my own. This is very basic food. It also happens to be delicious, especially if your sweet tooth encompasses main courses as well as desserts. If fairness, this is no sweeter than barbecued beef or pork but I was a bit surprised when I took my first bite. This was well received by my tasters this evening, so I think you might enjoy it as well. Here's the recipe.

Georgia-Style Brunswick Stew...from the kitchen of One Perfect Bite, inspired by Diana Rattay

Ingredients:
2 pounds pork, cooked and cut in 3/4-inch dice
1/2 teaspoon ground black pepper
1 teaspoon hot sauce, or to taste
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 cup barbecue sauce, your favorite
1-1/2 cups ketchup
3 cups potatoes, cooked and cut in 3/4-inch dice
Optional: 1 cup cooked lima beans or edamame
2 to 3 (15.5-oz.) cans cream-style corn
Salt and pepper

Directions:
Place all ingredients in a stockpot or Dutch oven. Cover and simmer until hot and bubbly. Thin if desired with water or stock. Taste and adjust seasonings with more salt and hot sauce, as desired. Yield: 8 servings.

You might also enjoy these recipes:
Autumn Pork Stew - The Bake-Off Flunkie
Leek, Potato and Pork Roast Stew - Babe in the City
Chipotle Pork Stew with Rice and Lentils - Food Republik
Pork Vindaloo - E L R A
Pork Stew with Chipotle and Plantains - Edible Aria
Spicy Pork Stew - Chewing the Fat
Brunswick Stew - Art and Lemons

Slow-Roasted Pork Shoulder

From the kitchen of One Perfect Bite...Years ago this succulent pork roast would have been considered proposal food. The recipe for it was developed for Fine Cooking Magazine by Tasha DeSerio and was judged by their staff to be one of their best recipes of 2009. You can find their list here. I'm always a bit suspicious when recipes come with such high praise. Taste is a very subjective thing and I have a problem with anything that purports to be the "best" of class. Every once in a while, I come across something that really is outstanding and this recipe is one of those instances. It makes an amazingly tender roast with very little effort, though there is significant wait time required to produce the results you want to see. I like to start this process several days before I plan to serve the pork. The roast is rubbed with salt and pepper and is refrigerated for 1 to 3 days before being slowly cooked in the oven at a very low temperature. The end result is a fork tender roast that remains moist without being stringy. You also have an assembly of vegetables so meltingly good that you'll wish had doubled or tripled the quantity of them you prepared. The pork is wonderful and can be served with vegetables for a meal, but it also makes amazing pulled pork sandwiches that are so flavorful that no additional sauce is required. I hope you'll try this almost effortless meal. Here's the recipe.

Slow-Roasted Pork Shoulder...from the kitchen of One Perfect Bite, courtesy of Fine Cooking Magazine

Ingredients:
1 6 to 7-lb. boneless pork shoulder roast
2 tablespoons kosher salt
2 teaspoons freshly ground pepper
1 large yellow onion, cut into 1/2-inch-thick rings
3 medium carrots, cut into sticks 1/2 inch wide and 2 to 2-1/2 inches long
10 cloves garlic, peeled
1 cup dry white wine

Directions:
1) Combine salt and pepper in a small bowl. Rub mixture over all surfaces of pork shoulder. Place the pork, fat side up, in a 12 x 16 x 3-inch pan. Cover and refrigerate for 1 to 3 days.
2) When ready to proceed, remove pork from refrigerator and allow to come to room temperature.
Position a rack in center of oven and preheat the oven to 300 degrees F. Uncover pork and roast until tender at the margins but center still offers some resistance, about 4 to 4-1/2 hours. Add onion, carrots, garlic, wine, and 1 cup water to roasting pan and continue to roast, stirring vegetables occasionally, until the pork is completely tender, about 1 hour more.
3) Remove roast from oven and raise oven temperature to 375 degrees F. Using tongs, separate the pork into 8 to 10 large, rustic chunks and spread out on pan. If most of liquid has evaporated, add a splash more water to create a little more juice. (It shouldn’t be soupy.) Return pork to oven and continue to roast until nicely browned on newly exposed surfaces, about 15 minutes longer. Remove pan from oven, transfer meat and vegetables to a serving platter, and tent loosely with foil. Let rest for 20 minutes. Skim excess fat from juices and serve warm with vegetables and meat. Yield: 6 to 8 servings.

You might also enjoy these recipes:
Crockpot Pork Roast - Annie Bakes
Smoked Pineapple Pork - Coconut and Lime
Dimitri's Pork Roast - Tobias Cooks
Cajun Pork Roast - The Teacher Cooks
Garlic and Herb Crusted Pork Roast - Almost Slowfood
Arista: Tuscan Herb Roasted Pork Roast - One Perfect Bite

Salt and Pepper Pork Chops

From the kitchen of One Perfect Bite...Like many small families we eat a lot of chicken and pork. They make it possible for us to have meals that can be eaten in one sitting without having to deal with leftovers. For years after the children were on their own, I'd use pork tenderloin because it was fast to make and always tender. We love pork chops, but cooking them properly and serving them before they become shoe leather isn't always easy. More often than not, they need to be brined to keep them moist and tender as they cook. While doing some reading in preparation for our, now completed, trip to China, I came across a recipe from Taiwan that used thin cut pork chops. I thought the recipe was worth a try and we've been delighted with the results ever since. If you like, a reduced sodium soy sauce or tamari can be used to marinate the chops. The chops should be no thicker than 3/8 of an inch. If yours are more than that, beat them to submission. While the marinade can be made in less than 5 minutes, the chops should laze in it for at least an hour before they're are cooked. Total cooking time is less than 5 minutes and, be forewarned, the chops will toughen if they are overcooked. I serve these right from the pan with scallion rice and a bean sprout salad. I know you're going to love these. Here's the recipe.

Salt and Pepper Pork Chops...from the kitchen of One Perfect Bite with a lot of help from Wei-Chuan Cooking School Taiwan

Ingredients:
3 tablespoons soy sauce
2 tablespoons cornstarch
1 teaspoon fresh cracked pepper
1 tablespoon granulated sugar
1/4 teaspoon salt
1-1/4 pounds boneless thin-cut pork loin chops
2 tablespoons vegetable oil

Directions:
1) Combine soy sauce, cornstarch, pepper, sugar and salt in bottom of 9 x 13 x 2-inch baking pan. Stir with a fork until all ingredients are combined and marinade is smooth. Add chops, turning to coat both sides. Cover dish with plastic wrap. Refrigerate, turning occasionally, for 1 to 24 hours.
2) Heat oil in a large frying pan set over medium high heat. Add pork, working in batches if necessary. Cook 1 to 2 minutes per side, until golden brown and cooked through. Transfer to serving plate or serve from pan. Yield: 4 servings.

You might also enjoy these recipes:

Louie's Chinese Porcupines - One Perfect Bite
Braised Pork Chops with Homemade Curry and Chutney Sauce - One Perfect Bite
Pork Indochine and Halong Bay - One Perfect Bite

Transylvanian Goulash - Slow Cooking at Its Best

From the kitchen of One Perfect Bite...Transylvania is a province in central Romania that's surrounded by the Transylvanian Alps and the Carpathian Mountains. If we are to believe the likes of Bram Stoker and Anne Rice, this plateau is also the ancestral home of vampires. While imagination should be allowed to soar, I wish the two of them, in the midst of all that Gothic angst, could have given a nod to Romanian cooking. I've held on to this recipe for quite a while now. It first appeared in "The Cooking of Vienna's Empire" by Joseph Wechsberg and it was featured in The New York Times in 2006. I didn't give the recipe a try until last week. My bad! This is absolutely delicious and I hope those of you who trust my opinion and recipes will give this a try. A bit of back ground will help here. We've had unseasonably cold weather in Oregon this past week. I had a taste for choucroute garni but my pantry and freezer did not have all I needed to make it. I decided that this would be a perfect time to give this recipe a test run. I'm so glad I did! This is perfect winter fare and the recipe adapts beautifully to crock-pot or low-slow oven cooking. I'm giving directions for both. Here's the recipe.

Transylvanian Goulash...from the kitchen of One Perfect Bite

Ingredients:
1 pound (drained weight) sauerkraut
2 tablespoons butter
1 cup onion, finely chopped
1 large garlic clove, miced
Salt
2 tablespoons sweet Hungarian paprika
3 cups chicken broth
4 pounds boneless pork shoulder, cut in 2-inch cubes
1-1/2 teaspoons caraway seeds
1/4 cup tomato puree or plain tomato sauce
1/2 cup sour cream
1/2 cup heavy cream
2 tablespoons flour

Directions:
1) Wash sauerkraut under cold running water then soak in cold water for 20 minutes to reduce sourness. Strain well, pressing out excess water.
2) Melt butter in a 5-quart casserole; add onions. Cook over medium heat, stirring occasionally until lightly colored, 6 to 8 minutes. Add garlic, season with salt and cook a minute or two longer. Stir in paprika, pour in 1/2 cup of broth and bring to boil. Add pork cubes. Spread sauerkraut over pork sprinkle with caraway seeds. Combine tomato puree and reserved broth in a small bowl. Mix well and pour over sauerkraut. Bring to a boil.
3) If using a crock-pot, transfer contents of casserole to crock-pot insert. Cover, and cook on high, for 3 to 3-1/2 hours, or until pork is fork tender but still retains its shape.
4) If using a conventional oven, preheat to 250 degrees F. Cover casserole and transfer to oven. Cook, covered, for 3 to 3-1/2 hours, or until pork cubes are tender but still retain their shape.
5) When pork is tender, transfer meat and sauerkraut to a serving platter with high sides. Tent with foil to keep warm.
6) Transfer sauce to a 2-quart pan. Set over medium heat. Combine flour, heavy cream and sour cream in a small bowl. Whisk until smooth. Stir mixture into sauce and simmer for 10 minutes longer. Do not boil. Season to taste with salt and pepper. Pour over meat and serve. Pass additional sour cream as a side. Yield: 6 servings.

This post is being linked to:

Crock-Pot Wednesday at Dining with Debbie

Meatball Sub with Homemade Sicilian Sausage

From the kitchen of One Perfect Bite...We raised our children in a community that had a small Italian conclave. We lived in the area for several years before I even knew it was there. I happened on it following an article I'd read about a procession being held by the congregation of the church which was the cornerstone of this community. I've always been fascinated by the process that leads to the assimilation of immigrant populations and was intrigued that a group of people in a community so urbane and close to New York City still held to the old ways. I attended the procession and watched a group of mostly elderly people march, barefoot, in a procession on a very hot day to honor the patron saint of their church. It's hard not to be touched by this kind of devotion. I decided to walk through the area to better acquaint myself with the community and the folks who lived here. I turned off the artery on which the church was located to find myself on what should have been a small quiet street. It was neither. It was a lined on both sides by small family businesses that appeared to be thriving. There were several delis, a pork store, some restaurants and a large bakery. You knew immediately that you were in a miniature version of Little Italy. Similar Jewish communities are marked by the aroma of pastrami and dill. Here the air was redolent with cheese and salami and the mind numbing fragrance of bread baking in basement ovens. I fell in love immediately and it was here that I eventually learned about the regional sausages of Italy. Many years before this, I had tasted fresh sausage made in the kitchen of Mama S. Her sausage was wonderful but what I sampled here had gorgeous flecked color and a taste of fennel and cheese that, once tasted, would never be forgotten. It was here that I learned how to make Sicilian sausage. It's very easy to do if you're willing to forego casings. I forgo casings. I usually keep a supply of Sicilian sausage in my freezer. We use it for subs, pasta and pizza. Today's recipe is really for sausage, but before I get into that, I want to tell you about the sub sandwich in the picture. It starts with a wonderful, lightly toasted roll that has been hollowed out to hold the meatballs. The meatballs are covered with a spicy marinara or puttanesca sauce and then topped with grated provolone before being given a quick turn under the broiler to melt the cheese. One bite of this sub will take you to Mount Etna. The secret is the meatballs. The secret to the meatballs is fennel. Here's the recipe.

Sicilian Sausage ...from the kitchen of One Perfect Bite

Ingredients:
2-1/2 pounds coarsely ground pork butt
1 cup Romano cheese
1/2 cup red wine
2 large cloves garlic, minced
2 tablespoons fennel seed
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped red bell pepper
1/4 cup chopped yellow pepper
1 small bunch Italian parsley, chopped

Directions:
Combine all ingredients in a large bowl. Mix well. Form into meatballs using a tablespoon or scoop. Sausage may also be formed into patties. Yield: 36 meatballs.

Homemade Breakfast Sausage

From the kitchen of One Perfect Bite...I happened on Jane Grigson's book "Charcuterie and French Pork Cookery" back in 1974 and became an instant admirer. It was an alchemy of sorts. Curled into my favorite chair, warmed by the fire, I turned page after page and was transported incrementally to the wood-fired stove of a French farm kitchen and the wondrous world of charcuterie. I began with pate and moved slowly on to andouille and the boudins, blanc and noir, and ended, finally, with a cassoulet so delicious it made eyes cloud and mist. I no longer make pate, or, for that matter, cassoulet, but every so often I set dietary concerns aside and ready a batch of sausage for the breakfast or dinner table. I suspect that your holiday menu has been set in stone for several weeks now, so, rather than reinvent the wheel, I thought I'd use these few days before the feast to speak of other things. Today it's breakfast sausage for the family or guests with whom you'll share the holiday. Simple. Easy. Delicious. The patties can be made well ahead of time and frozen. They can be baked to feed a gang or grilled to feed just two. While I prefer to grind the meat I use, the sausage can be made with the ground pork you'll find in the supermarket. This recipe uses no exotic spices and you probably have everything you need in your pantry. Here's the recipe for this crowd pleaser.

Breakfast Sausage...from the kitchen of One Perfect Bite

Ingredients:
2-1/2 pounds ground pork
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon ground sage
1 teaspoon ground thyme
1/4 teaspoon ground allspice
1 tablespoon brown sugar
1/2 teaspoon ground nutmeg
1/4 to 1/2 teaspoon cayenne pepper

Directions:
1) Combine salt, black pepper, sage, thyme, allspice, brown sugar, nutmeg and cayenne pepper in a small bowl. Mix well.
2) Pat ground pork into a 12 x 18-inch rectangle. Sprinkle spice mixture evenly over pork. Mix well. Using a scoop or 1/4 cup measure, form patties about 1/2-inch thick. Place on a tray. Refrigerate for up to a week or freeze for up to 3 months. Yield: 21 patties.
3) To pan-fry, saute patties over medium-low heat in a non-stick pan, about 7 minutes per side.
4) To bake, preheat oven to 400 degrees F. Arrange patties on a baking sheet and bake for 15 to 18 minutes, or until center is no longer pink.

You might also enjoy these links:
Ryan's Recipe Blog - Taste Festival Sausage Making
Pork, Knife and Spoon - Making Sausage - A Primer
Italian Chef Blog - Fresh Italian Sausage

Bierstube Pork Chops

From the kitchen of One Perfect Bite...Years ago there was a hideaway about a block from the steel mills in South Chicago. I'm speaking now of a time before we knew of women's liberation or political correctness, so I hope no one will be offended when I recount the place was called Fat Helens. Ironically, Helen was a tall, thin woman of Eastern European extraction. She ran the place with an iron fist, an even stronger will and a bouncer kept at the door to prevent any on her hit list from getting to the bar. You'd probably call it a tavern, but Helen also served food - some of the best in the city. Portions were huge. This was the local watering hole for millworkers and their families. They were a tightly knit community and folks were married and mourned in the huge room behind the restaurant. On weekends the place became a social club. Beer was served in huge steins and boiler makers seemed, always, to be the drink of the day. Regulars put their drinks on a running tab, important in those days before we even dreamed of credit cards. I saw my first real fight here, but, more importantly, I had my first taste of Eastern European cooking at the communal tables behind the bar. Now, I suspect you're curious as to how I ended up in a beer hall behind the steel mills. My mother sure was until we took her to dinner one night. Bob and I were first taken to Helens by a friend who was a language instructor at the university. It was so different from anything in my experience that I was fascinated by the place. It would be fair to say our first visit was borne of curiosity. All others, however, were triggered by the food. We also had the good fortune to attend an Oktoberfest at Helens. It remains the standard by which we judge such celebrations. Bierstube pork is an original recipe based on flavors and memories from long ago. The chops are easy to do, but they are brined prior to cooking so you'll need 6 to 8 hours of lead time. I serve these with caraway noodles and Ina Garten's Sauteed Cabbage. If you like hearty well-flavored food I think you'll like these pork chops.

Bierstube Pork Chops...from the kitchen of One Perfect Bite

Ingredients:
Brine
1 (12-oz.) bottle non-alcoholic amber ale (see Cooks Note Below)
1-1/2 cups water
2 tablespoons kosher salt
3 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon caraway seeds
1 teaspoon freshly cracked black pepper
Chops
4 bone-in pork chops, 1-1/4-inch thick
Kosher salt and freshly cracked pepper
1/3 cup all-purpose flour
1 tablespoon olive oil
2 slices thick cut bacon, diced
1 large sweet onion, thinly sliced
2 tablespoons capers, drained and rinsed
1/4 cup sour cream
2 tablespoons freshly chopped Italian parsley

Directions:
1) To make brine: Combine beer, water, salt, brown sugar, vinegar, caraway seeds and pepper in a large bowl. Stir until sugar dissolves. Pour brine into a 1-gallon plastic bag with a zip lock. Add chops and refrigerate for 6 to 24 hours.
2) Remove chops from brine, reserving brine. Pour brine into a 2-quart saucepan and boil 5 minutes to reduce by half. Set aside. Pat chops dry. Season lightly with salt and pepper. Dredge in flour, shake off excess. Heat oil in a large nonstick skillet. Add bacon and cook until crisp. Remove bacon and drain on paper toweling. Add chops and sear over medium-high heat, turning once, until both sides are brown, about 3 minutes perside. Transfer to a plate.
3) Add onions to skillet chops cooked in. Cook, stirring occasionally, until onion is tender and beginning to brown, about 5 minutes. Add 1/2 cup reserved brine and simmer, scraping bottom of pan, until liquid is reduced to 1/4 cup. Add 1/2 cup water and capers. Return chops and bacon to pan, setting them among onions. Reduce heat to a gentle simmer, cover pan and cook, at a simmer, for about 6 minutes. Turn chops, cook, covered for another 4 to 5 minutes, or until chops are firm to touch and barely pink inside (meat thermometer should read 145 to 155 degrees F.).
5) Transfer chops to a serving plate. Tent with foil. Add sour cream to pan liquid and simmer (do not boil) until sauce coats a spoon, about 2 minutes. Adjust salt and pepper to taste. Serve chops topped with sauce and sprinkled with parsley. Yield: 4 servings.

Cook' Note: Any beer can be used, but non-alcoholic beers impart flavor without bitterness. I use O'Doul's amber ale.

Chipotle-Marinated Pork Tenderloin

From the kitchen of One Perfect Bite...We've just finished a wonderful meal that Bob thinks should be shared with you. I've made this pork tenderloin before, but tonight, rather than grill it outdoors, I seared it, stovetop, in a cast iron grill pan. It was terrific and , better still, almost effortless to prepare. I made a marinade this morning, placed it in a bag with the tenderloin and let it sit in the refrigerator until I was ready to cook the meat. The marinade is more than sufficient for two 1-pound tenderloins. This is a lovely stand-alone entree to serve with southwestern sides, but it also works well as a base for fajitas if you want something more informal. There are no tricks to be shared here, but because the marinade uses chipotles in adobo sauce, I wanted to pass on a tip I use for storing the unused portion of the can. I mash the chipotles with any remaining adobo sauce, transfer the puree to a small air tight container and refrigerate it until needed. This lasts for several months. When a recipe calls for a chipotle in adobo, I use two teaspoons of the puree. This recipe comes from Eating Well magazine, so you can rest assured that while the pork is delicious, it's also good for you.

Chipotle-Marinated Pork Tenderloin...from the kitchen of One Perfect Bite

Ingredients:
1 canned chipotle chile in adobo plus 1 teaspoon adobo sauce, or 2 teaspoons chipotle puree
1 clove garlic, minced
1/4 cup orange juice concentrate, undiluted
1/4 cup water
3 tablespoons lime juice
1 tablespoon red-wine vinegar
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (1-pound) pork tenderloin, trimmed of fat and silver skin

Preparation:
1) Combine chipotle and adobo sauce (or chipotle puree), garlic, orange juice, water, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from bag. Turn to coat with marinade. Refrigerate at least 1 hour and up to 8 hours.
2) Preheat grill to high or heat a large indoor grill pan over high heat. Remove pork from the marinade (discard marinade). Grill pork, turning occasionally, until an instant-read thermometer inserted diagonally into center of the meat registers 145° F, 12 to 15 minutes. Transfer pork to a cutting board and let rest for 5 minutes before slicing. Yield: 4 servings.

Chipotle-Marinated Pork Tenderloin

From the kitchen of One Perfect Bite...We've just finished a wonderful meal that Bob thinks should be shared with you. I've made this pork tenderloin before, but tonight, rather than grill it outdoors, I seared it, stovetop, in a cast iron grill pan. It was terrific and , better still, almost effortless to prepare. I made a marinade this morning, placed it in a bag with the tenderloin and let it sit in the refrigerator until I was ready to cook the meat. The marinade is more than sufficient for two 1-pound tenderloins. This is a lovely stand-alone entree to serve with southwestern sides, but it also works well as a base for fajitas if you want something more informal. There are no tricks to be shared here, but because the marinade uses chipotles in adobo sauce, I wanted to pass on a tip I use for storing the unused portion of the can. I mash the chipotles with any remaining adobo sauce, transfer the puree to a small air tight container and refrigerate it until needed. This lasts for several months. When a recipe calls for a chipotle in adobo, I use two teaspoons of the puree. This recipe comes from Eating Well magazine, so you can rest assured that while the pork is delicious, it's also good for you.

Chipotle-Marinated Pork Tenderloin...from the kitchen of One Perfect Bite

Ingredients:
1 canned chipotle chile in adobo plus 1 teaspoon adobo sauce, or 2 teaspoons chipotle puree
1 clove garlic, minced
1/4 cup orange juice concentrate, undiluted
1/4 cup water
3 tablespoons lime juice
1 tablespoon red-wine vinegar
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (1-pound) pork tenderloin, trimmed of fat and silver skin

Preparation:
1) Combine chipotle and adobo sauce (or chipotle puree), garlic, orange juice, water, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from bag. Turn to coat with marinade. Refrigerate at least 1 hour and up to 8 hours.
2) Preheat grill to high or heat a large indoor grill pan over high heat. Remove pork from the marinade (discard marinade). Grill pork, turning occasionally, until an instant-read thermometer inserted diagonally into center of the meat registers 145° F, 12 to 15 minutes. Transfer pork to a cutting board and let rest for 5 minutes before slicing. Yield: 4 servings.

Thai Lemon Grass Pork

From the kitchen of One Perfect Bite...This is one of the hundred or so dishes in my permanent recipe rotation. I've made it for years because it's fast, easy and a bit elegant. We had this at least once a month when I was working and it's still one of my go-to recipes when my world starts to wobble and threatens to leave orbit. The ingredients are no longer hard to find and you should be able to pick them up in a any well-stocked grocery store. In the unlikely event that you're in an outpost on the Sahara desert, you may feel the need to find a substitute for lemon grass. Many suggest the zest of one lemon mixed with several sprigs of cilantro will do the trick. Please don't be fooled. Lemon zest mixed with cilantro tastes like what it is and bares no resemblance to the real thing. While it won't hurt most recipes, it won't help them either. You can try frozen or reconstituted dried lemon grass, but they, too, are lacking in flavor. The closest I've come to an adequate substitute follows the recipe below, but because it requires forethought I don't use it often. If I don't have fresh lemon grass I usually bypass it and move on to the next ingredient. One drawback to this dish is the color of quickly cooked pork. It can, however, be overcome. Your meat will have better color if you sprinkle it with a quick-blending flour before browning. Served with quick cooking rice noodles, this makes a wonderful meal for the end of a hectic day.

Thai Lemon Grass Pork...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 pounds (2 small) pork tenderloin, trimmed
2 lemon grass stalks, finely chopped
4 scallions (white and tender green), thinly sliced
1 teaspoon salt
1/2 teaspoon black pepper corns, coarsely cracked
Quick-blending flour (optional)
2 tablespoons vegetable or peanut oil
3 cloves garlic, chopped
1/4 to 1/2 teaspoon red pepper flakes
1 teaspoon light brown sugar
2 tablespoons Thai fish sauce
2 tablespoons fresh lime juice
Black pepper to taste
1/4 cup toasted, unsalted peanuts, coarsely chopped
Cilantro for garnish

Directions:
1) Slice pork, crosswise, into 1-inch pieces. Place pork in a bowl with lemon grass, scallions, salt and crushed pepper corns. Toss to mix well. Cover with clear wrap; marinate for 30 minutes before continuing.
2) Remove pork and sprinkle medallions wit flour if using. Heat oil in a heavy bottomed skillet. When almost smoking, add pork and cook until lightly browned, 2 to 3 minutes per side.
3) Add garlic and pepper flakes; saute until garlic is fragrant, about 1 minute. Add sugar, fish sauce and lime juice. Continue cooking for 6 minutes more, turning once, until pork is done. Season with pepper to taste. Garnish with peanuts and coarsely torn cilantro. Yield: 4 to 6 servings.

Lemon Grass Substitute
6-8 mint leaves, finely chopped
2 teaspoons lime juice
1/4 teaspoon granulated sugar
1/4 teaspoon chopped fresh ginger

Squeeze lime juice in a bowl; add sugar and stir until dissolved. Add chopped ginger and finely chopped mint leaves. Mix well.

This recipe is being linked to Designs By Gollum - Foodie Friday

Pork Medallions with Ancho-Chili and Cherry Glaze

From the kitchen of One Perfect Bite...Anna Ginsberg develop this recipe. Her name will sound familiar to many of you. Anna is a champion's champion. In a single year she won the Pillsbury Bake-Off, Kraft Comida and the California Raisin contests. There were also a few other, smaller contests, tucked in, here and there, for balance. It was, as we say, a very good year. Anna's area of expertise is cookies and if you like to bake visit her at Cookie Madness. What's so remarkable is that her biggest wins have not come from the cookie jar. She's a very special gal who loves to share her knowledge and help others and boy can she cook. I think you'll like this recipe. It's fast and easy but there's a sophistication in the sweet hot flavors that make it great casual company fare. She tops pork tenderloin with a mixture of raisins, ancho chilies and cherry preserves that is just delicious. Here's Anna's recipe.

Pork Medallions with Ancho-Chili and Cherry Glaze...from the kitchen of One Perfect Bite, Anna Ginsberg and the California Raisin Marketing Board

Ingredients:
1/3 cup cherry preserves
2 tablespoons chopped fresh cilantro, divided
2 teaspoons ancho (pasilla) chile powder
1 teaspoon sugar
1/8 teaspoon cinnamon
2 tablespoons balsamic vinegar
2 teaspoons fresh lemon juice
1 teaspoon cornstarch
1-1/2 pounds pork tenderloin
1/4 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons canola oil
1/3 cup sliced almonds
1/2 cup white wine* or white grape juice
1/2 cup California raisins

Directions:
1) In a jar or container with a tight-fitting lid, combine cherry preserves, 1 tablespoon cilantro, ancho chile powder, sugar, cinnamon, vinegar, lemon juice and cornstarch. Set aside.
2) Slice pork tenderloin crosswise into 1-inch thick slices. Place slices in heavy-duty reclosable plastic bag and pound with meat mallet or small pan until about 3/4-inch thick. Sprinkle with salt and pepper.
3) Heat oil over medium heat in large non-stick skillet. Add almonds and cook for 2 to 3 minutes or until lightly browned. Remove with a slotted spoon and set aside to cool. Leave remaining oil in pan and add pork medallions; cook for 2 minutes over medium heat, turning once. Pour in 1/4 cup wine and continue cooking for 6 minutes more, turning once, until pork is done.
4) Meanwhile, shake jar with cherry mixture and add to skillet. Stir in raisins and cook over medium heat until sauce thickens, about 1 minute. Add remaining wine and quickly glaze pork with sauce. Arrange immediately on serving platter; sprinkle with toasted almonds and remaining cilantro. Serve at once. Yield: 4 to 5 servings.

Cook's Note: Riesling is preferred white wine.

This recipe can also be found on the California Raisin Marketing Board site.

Banh Mi

From the kitchen of One Perfect Bite...The first of today's pictures comes from South Vietnam. It was taken in February when temperatures were hovering around 100 degrees. This young woman has something she values more than comfort. Skin tone is a measure of a woman's beauty and social standing in her culture. While her outfit is unusually colorful, layers of protective clothing are worn by some younger women who believe they must have fair skin if they are to marry well. She was a lovely young girl and I'm grateful she allowed me to take her picture. I had just come from a fascinating tour of a bakery down the street from where she is standing. The bread throughout Southeast Asia is truly extraordinary. The French taught them how to bake, but they've improvised and worked on the old recipes and now make bakery products that rival those of their teachers. Vietnamese sandwich rolls are made with a mixture of white and rice flour that produces a crust that crackles on first bite but then yields to a soft interior. A perfect vehicle for holding the ying-yang flavors associated with a Vietnamese baguette. Unfortunately, I live in a community where the rolls for banh mi are unavailable. I've tried to make them, but without success. So, we make do with small French rolls when they are available. The recipe for my sandwiches comes from Thieng Heng, a hole-in-the-wall operated by Vietnamese expats in Paris, France. I came across the recipe in the sale bin of an airport book store. It comes from a treasure of a book called The Ethnic Paris Cookbook. There are several quick steps to the recipe. The first step in making a perfect banh mi is the preparation of a caramel sauce that's used to marinate and glaze a grilled pork tenderloin. While the pork cooks, the topping, a light vegetable pickle made from finely shredded carrots, cucumbers and onions, is assembled and set aside. Finally, the components are layered on a lightly toasted roll and served. There are many recipes for banh mi. I hope you'll visit Wandering Chopsticks and Blazing Hot Wok to take a look at two very authentic versions of the sandwich. Here's my recipe.

Banh Mi...from the kitchen of One Perfect Bite

Ingredients:
. Caramel Glaze
1/4 cup sugar
1/2 cup water
2 tablespoons fish sauce (nuoc mam)
2 tablespoons soy sauce
2 shallots, chopped
1 clove garlic, chopped
1 (1-inch) piece fresh ginger, peeled and coarsely chopped
2 tablespoons vegetable oil
. Pork
2 (3/4-pound each) pork tenderloins, silver skin removed
. Vegetable Pickle
1/2 cup sugar
1/2 cup white wine vinegar
1/4 teaspoon salt
1 seedless cucumber, peeled and cut into fine julienne strips
1 large carrot, peeled and cut into fine julienne strips
1 small red onion, very thinly chopped
. Assembly
4 (6-inches long) baguettes, cut lengthwise
Mayonnaise
12 fresh cilantro sprigs
2 jalapeno peppers, finely sliced
Soy sauce or Maggi

Directions:
1) Place sugar and water in a small heavy saucepan; stir to combine. Bring to a boil over medium heat and cook until mixture turns dark brown, but not burnt, about 10 to 12 minutes. Prepare a cup of hot water and place within arms reach of stove. When caramel is ready, remove pan from heat. Hold it away you to avoid being burned by splatter. Add 1/4 cup water to cool caramel and stop further cooking. Once it's stopped sputtering, add fish sauce and soy sauce; swirl pan to combine. Set aside to cool.
2) Place shallots, garlic and ginger in a blender. Add vegetable oil and caramel mixture. Blend to a paste. Place tenderloins in a pan and brush all surfaces with caramel paste. Cover with plastic wrap and let sit at room temperature for 30 minutes.
3) Meanwhile, combine sugar, vinegar and salt in a large bowl; stir until sugar dissolves. Add cucumbers, carrots and onion and marinate at room temperature for 30 minutes. Drain.
4) Preheat broiler or gas grill. Place tenderloins on a broiler pan or grill and cook until pork is done, about 10 minutes per side. Transfer to a plate and tent with foil. Let rest for 10 minutes. Cut in thin (1/8-inch) slices.
5) Toast buns. Spread with mayonnaise, top with meat. Garnish sandwiches with pickled vegetables, cilantro sprigs, peppers. Sprinkle with soy sauce or Maggi. Press down on top of sandwiches to compact and serve. Yield: 4 to 5 sandwiches.

This recipe is being linked to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Red Cooked Pork - Girl with Red Ribbon - Ruby Tuesday

From the kitchen of One Perfect Bite...We call her "The Girl with Red Ribbons" and thought she was a fit subject for the Work of the Poet: Ruby Tuesday meme. She was a lovely child. The photograph was taken in an outdoor cafe in the Muslim quarter of Xi'an China. The call to prayer had interrupted her meal and she was fascinated by the stream of believers pouring into the mosque compound. Though the area was a Muslim enclave, the restaurants outside the mosque served an incredible array of food, including pork. Obviously, not all the merchants and visitors were Muslim, so it was only mildly surprising that red cooked pork was a popular item in the cafes. Today's recipe is for an incredibly good version of red cooked pork. When this is made with pork belly or not-to-lean pork ribs you have the makings of an unbelievably easy feast. My friends and teachers, Lily, at Lily's Wai Sek Hong, and Ning, at Heart and Hearth have wonderfully authentic recipes for this great entree. Here's my westernized version of the classic.

Red Cooked Pork...from the kitchen at One Perfect Bite
1-1/2 pounds pork belly or boneless pork ribs cut into two inch cubes
3 tablespoons vegetable oil
2 tablespoons sugar
3 cloves of garlic peeled
3 whole star anise
2 tablespoons soy sauce
1/4 cup Shaoxing wine, mirin or dry sherry
1 can (14.5-oz.) reduced sodium chicken broth
1 teaspoon cornstarch
1 tablespoon water
Garnish: chopped scallions

Directions:
1) Melt sugar in vegetable in a medium pot over medium high heat. Cook, stirring, until sugar is slightly brown, about 3 minutes. Add pork cubes to pan and cook in caramelized sugar until brown on all sides, about 8 minutes.
2) Place garlic, star anise, dark soy sauce, rice wine and broth in pot. Simmer, covered, over low heat for about 40 minutes, stirring occasionally. Transfer meat to a bowl and tent with foil. Boil sauce to reduce by half. Dissolve cornstarch in water and add to pan. Stir until sauce comes to a boil and begins to thicken. Return meat to pan. Toss in sauce until all surfaces are coated. Transfer to a platter, garnish with scallions and serve hot. Yield: 4 servings.

Ultimate Cheater Pulled Pork - International Picnic Day - Outdoor Wednesday

From the kitchen of One Perfect Bite...Tomorrow is International Picnic Day; a day, that in my book, should be spent communing with nature in places of incredible beauty while consuming food meant for the gods. I'm no slouch when it comes to picnics. I earned my merit badge when the children were small and we'd cycle to the park. My bicycle had the air of an armoured personnel carrier about it. Each child had a bicycle seat; one child rode in front, the other in back and a wicker basket, strapped to the handle bars, held our feast. In retrospect, it's a miracle we all weren't killed, but this was long before bicycle helmets or accident statistics concerned anyone and I did have one spiffy safety feature - a ring-a-ding bell that kept other drivers at bay. Can you hear it? We made lots of PB&J sandwiches back then. Our picnics changed with the times and the repertoire now includes delights from France, Italy, Spain, Vietnam and Texas - yes Texas. Texas barbecue became a favorite of mine once I'd learned how to order and make it. My first foray - in Texas - was a real bust. I asked for, and received, Texas-style barbecue. I expected a warm bun smothered by a pile of shredded pork that dripped barbecue sauce. I received a slice of spongy white bread and a pile of unsauced brisket on a paper plate. Disappointed doesn't begin to describe my reaction. Fortunately, I'm a fast learner and can handle myself pretty well at a Texas barbecue these days. A few months ago I was thrilled to find a crock-pot recipe for pulled pork at The Splendid Table; it's called Ultimate Cheater Pulled Pork and it's extraordinarily good. They reprinted it from Cheater's BBQ: Barbecue Anytime, Anywhere, In Any Weather by Mindy Merrell and R. B. Quinn. Their recipe is so good that I threw away one I'd used for years. The recipe utilizes a rub and does not include a sauce, so you can use your favorite barbecue sauce after the meat has been pulled. The recipe calls for 1/2 cup liquid smoke. That's not a mistake. I've just checked the labels of three brands of smoke because I thought that might be a concern to you. They all contain just 2 ingredients; water and liquid smoke. Liquid smoke is a condensate that forms when wood chips or sawdust is burned. It is passed through water to create a solution that can be bottled. I am not a food chemist, but that seems safe enough to me. I have a large pork butt simmering in the crock-pot for our picnic tomorrow. I'll pack it in an insulated container and reheat it on a grill when we're ready to eat. I really like this recipe. I think you will, too..

Ultimate Cheater Pulled Pork...from the kitchen of One Perfect Bite

Ingredients:
Cheater Basic Dry Rub
1/4 cup paprika (I use sweet and smoky Spanish Pimenton)
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard
Cheater Pulled Pork
1 (5 to 6-pound boneless pork butt
1/4 cup Cheater Basic Dry Rub (see above)
1/2 cup bottled smoke
Barbecue sauce of your choice

Directions:
1) To make Cheater Dry Rub, combine all ingredients in a jar with a tight-fitting lid. Shake to blend. Yield: 2/3 cup.

2) To make Cheater Pulled Pork: Cut pork butt into 3 or 4 large pieces. Place into a 5-quart slow-cooker. Sprinkle meat with 1/4 cup rub, turning pieces to coat evenly. Add bottled smoke. Cover and cook on HIGH for 5 to 6 hours or on LOW for 10 to 12 hours. Using tongs and a slotted spoon, transfer meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull meat into strands. Serve piled on buns with your favorite barbecue sauce. To serve barbecue later, cover and refrigerate meat when it has cooled. Pour meat juice into a separate container and refrigerate. Before reheating juices, skim and discard congealed fat layer that forms on top. To reheat barbecue, place in a saucepan moistened with some reserved juice. Gently heat on medium low, stirring occasionally. Alternatively, place it in a covered casserole with some reserved juice and heat in a 350 degree F oven for 20 to 30 minutes. While meat warms, combine barbecue sauce and some of remaining meat juice in a small saucepan. Heat through and serve with pulled pork. Yield: 10 to 12 servings.

I'm sending this to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

I'm also going on a picnic and I'm bringing pulled pork. My letter is U.

Cotes de Porc A L'Auvergnate - Braised Pork with Cream and Cabbage

I am what I eat, but is that all that I am? I'm passionate about many things, consumed by some and totally repulsed by others. I'm intense and commit totally or not at all. My Dad - first coach and cheerleader - would watch my antics, shake his heads and murmur to me and an invisible asssembly, "Thank God, you're not a missionary!" I garden with the same intensity as I cook and that's how it happened that I was up to my knees in mulch on a wet, chilly Oregon day last week. It wasn't the bitter cold of winter, but rather a creeping, damp that chills the bone and afflicts serious gardeners wherever they may be. Soup and stew help ward it off, but there was no time to make either. I culled from memory a recipe - a golden oldie - that would provide warmth and comfort in a bit less than an hour. I'd forgotten how satisfying pork cooked in this manner can be. You'll need some bacon, pork chops, cabbage, wine and cream to pull it off. Then let imagination carry you to a French farmhouse kitchen with a roaring fire and bottle of vin rouge on the table. Grab a glass and pour. The recipe comes from the mountainous Auvergne region of France which is famous for rustic pork dishes such as this one. Here's the recipe.

Cotes du Porc A L'Auvergnate - Braised Pork with Cream and Cabbage

Ingredients:
1 tablespoon vegetable oil
4 slices bacon, cut in 1/2-inch dice
4 center-cut pork chops, about 1-1/4-inches thick
1 small head Savoy cabbage (2 pounds), cored and cut crosswise into 1/2-inch slices
1/2 cup dry white wine or dry vermouth
1 cup heavy cream
Pinch of sage
Salt and pepper to taste
1/2 cup Parmesan cheese
1 tablespoon butter, melted

Directions:
1) Heat oil in a large, deep skillet until it shimmers. Add bacon and saute until light golden brown, about 3 minutes. Transfer bacon pices to paper toweling to drain.
2) Season both sides of pork chops with salt and pepper. Saute until a deep golden brown on each side, about 5 minutes per side. Transfer to a plate and tent with foil to keep warm.
3) Add sliced cabbage to skillet and cook until wilted, about 3 minutes. Stir in white wine and cream. Season to taste with salt and pepper. Return pork chops and bacon to pan and simmer, partially covered, until cabbage is tender, about 10 to 15 minutes.
4) Preheat oven to 350 degrees. Transfer mixture to a greased ovenproof casserole or individual gratinee dishes. Spoon some cabbage over top of pork chops. Sprinkle with Parmesan cheese and melted butter. Bake, uncovered, until top is lightly brown, about 20 minutes. Yield: 4 servings.

Cook's Note: Light cream or milk can replace the heavy cream.

Braised Pork Chops with Homemade Curry and Chutney Sauce

I grew up as "Big" Mary in a two Mary household. "Little" Mary - all five feet of her - was my mother. If you phoned the house you'd have to specify which of us you wanted to talk with. I hated it. When our daughters arrived I was determined to spare them such ignominy. Oh, they have pet names but those are sealed within the bosom of the family. That's fine, except when you need to know which child I'm speaking of. So, for today, I'll be referring to my first born as "Number One Daughter." When we get together and family updates are complete it's time to talk food. You need to know that Number One Daughter is fearless in the kitchen and she does know what she's doing. If that meat on your plate looks like boar chances are it is. Get the drift? This year she set me onto Nancie McDermott's The Curry Book - Memorable Flavors and Irresistibly Simple Recipes from Around the World. As a rule of thumb, I won't buy a cookbook until I've found and tested at least two recipes, but Number One Daughter's recommendation was all I needed to place an order for the book. I was surprised by the simplicity of the recipes and the depth of flavor that could be produced with so few ingredients. I know it's not necessary to make your own chutney - Major Gray's would do nicely - but it's fun to know how its done. You can use any curry powder you like, but I've included a recipe that will allow you to make your own for the same reason. So, today we'll have a three-fer.

Braised Pork Chops with Curried Chutney Sauce

Ingredients:
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 (1-1/4-inch thick) center cut pork chops (brined if possible)
1 tablespoon butter
1tablespoon vegetable oil
2 tablespoon finely chopped shallots or scallions
2 teaspoons curry powder
1/4 cup Madeira, Marsala or cram sherry wine
3/4 cup chicken broth
3/4 cup light cream or half-and-half
1 teaspoon cornstarch
1/2 cup mango chutney
1/4 cup chopped chives or scallions

Directions:
1) Combine flour, salt and pepper in a shallow bowl. Pat pork chps dry; dredge in flour mixture. Set aside.
2) Heat butter and oil in a large skillet over medium-high heat. Add pork chops and cook until lightly browned, about 1 minute per side. Remove chops to a platter.
3) Add shallots and curry powder to skillet; cook until shallots are softened and coated with curry powder, about 3 minutes. Add wine and broth, scraping fond from bottom of pan. Bring to a boil.
4) Combine half-and-half and cornstarch in a small bowl. Gradually add to skillet. Dice any large fruit pieces in your chutney. Stir chutney into skillet and bring to a boil. Reduce heat and simmer until sauce is golden and slightly thickened, about 3 minutes.
5) Return pork chops to pan; turn to coat both sides with sauce. Cover and simmer, turning once, for a total of 20 minutes, or until done. Transfer to a serving platter, cover with sauce and sprinkle with chives. Yield: 4 servings.

Cook's Note: I always brine pork chops. Ingredients and directions for brine are here. This extra step is well worthwhile. You'll have wonderfully moist pork chops.




Fresh Mango Chutney

Ingredients:
2 large, ripe mangoes
1 large apple
1 cup finely chopped onion
1/2 cup diced red bell pepper
1/2 cup dark raisins
1/4 cup diced crystallized ginger
3/4 cup granulated sugar
1/2 cup cider vinegar
1-1/2 teaspoons mustard seeds
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt

Directions:
1) Peel mangoes and cut into bite-size chunks. Place into a large (3-quart) saucepan. Peel, core and coarsely chop it; add to saucepan along with onion, bell pepper, raisins, ginger, sugar, vinegar, mustard seeds, pepper flakes and salt.
2) Bring to a boil over medium heat. Reduce heat and simmer until vegetables are tender and liquid thickens into a light syrup, about 30 to 40 minutes. Remove from heat. Cool to room temperature. Refrigerate. Chutney will keep for 3 to 4 weeks in refrigerator. Yield: About 3 cups.

Curry Powder

Ingredients:
3 tablespoons ground coriander
2 tablespoons ground cumin
2 teaspoons freshly ground pepper
2 teaspoons ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground cardamom
1 teaspoon ground cayenne
2 tablespoons ground turmeric

Directions:
Place all ingredients, except turmeric, in a frying pan. Toast spices over medium heat until they darken, release their fragrance and wisps of smoke rise from pan, about 3 minutes. Cool to room temperature. Stir in turmeric. Store tightly covered and away from heat and light. Shelf life is about 3 months. Yield: 1/2 cup.

Pork Indochine ( Grilled Pork with Mustard Sauce) and Halong Bay

The Emeraude, a retrofitted paddle steamer, now sails the breadth and width of Halong Bay in Vietnam. We slid through the bay trying to catch glimpses of famous landmarks and small islands from her decks; our first views were disappointing - we saw only shadows of outcroppings that were buried in layers of thick fog. The mist made the mildly cool air feel cold and the wail of distant foghorns and buoy bells did nothing to cheer the spirit or stay the creeping damp. Refusing to surrender to the elements, I climbed to the observation deck, ordered a tall glass of Vietnamese iced coffee (good stuff that), claimed a deckchair and sat down, camera ready, waiting for the elements to bend to my will. Several hours and cups of hot coffee later the weather broke. Before I go any further, I must tell you that I'm a reader who loves movies and I've developed an especial fondness for edgy female characters. Smilla (Smilla's Sense of Snow), Karen Blixen (Out of Africa) and Eliane Devries (Indochine) come to mind. So, when the ship sailed past the rock formations that were the backdrop for scenes in the movie Indochine, I was so excited that I dropped my cup, grabbed my camera and didn't put it away until I lost the light. As you flip through the pictures of Halong Bay I hope that some of you will experience a bit of deja vu. I surely did. While on the Emeraude, I had the good fortune to meet and speak with the ship's executive chef, Nguyen Thac Thiet. He, like many of the chefs in southeast Asia, is French trained. Today's recipe is one of his babies; it's a fusion of Asian and French technique. The marinade is decidedly Asian, the remainder of the recipe is decidedly French. Chef runs a tight ship in tiny quarters and he produces delicious food. This is a very, very nice recipe. It was the most popular item at the dinner buffet. I know you'll enjoy it. It's also easy to do.



Pork Indochine - Grilled Pork with Mustard Sauce



Ingredients:

1 pound pork tenderloin, trimmed and cut in 1/2-inch slices

2-1/2 tablespoons Dijon mustard, divided use

1/4 cup chopped scallions + green tops for garnish

1 tablespoon + 1 teaspoon chopped garlic

1 tablespoon brown sugar

1 tablespoon unsalted butter

1 cup finely chopped onion

1 cup low-sodium chicken broth

1/2 cup heavy cream

Lemon juice to taste (optional)

1/4 teaspoon dried tarragon (optional)

Salt and pepper to taste



Directions:

1) Lightly sprinkle pork medallions with salt and pepper. Place pork in a large mixing bowl. Add 1 tablespoon mustard, 1/4 cup scallions, 1 tablespoon garlic and brown sugar; toss to mix well. Let sit for 45 minutes.

2) While pork marinates, melt butter in a medium (10-inch) skillet with high sides. Add onions and cook until onions are coated with butter. Add reserved 1 teaspoon garlic and cook until garlic is fragrant. Add chicken broth and boil until onions are soft and liquid is reduced by half. Stir in cream and 1-1/2 tablespoon reserved mustard. Cook over low heat until mixture thickens and coats a spoon. Stir in lemon juice and tarragon if using. Adjust seasoning as required (remember mustard is salty). Keep warm.

3) Preheat broiler or grill. Arrange pork slices on a broiler pan or greased grill rack and cook for 2-1/2 minutes per side. Transfer pork to serving platter. Spoon mustard sauce over pork and serve. Yield: 4 servings.

Gyoza - Japanese Dumplings for Zachary

Zachary, my oldest grandson, loves dumplings. Zach is a budding gourmet and he's no slouch in the kitchen. A while back, he found a recipe for dumplings and, in pursuit of a Scouting merit badge, decided he would make them. Trouble was he picked a recipe without a picture. He was discombobulated when the recipe for chicken and dumplings didn't produce the kind of dumpling he expected. It was a classic case of FTCM (family shorthand for Failure To Consult Mom). Zach's favorite dumpling is the Japanese gyoza and he just can't get enough of them. During our last visit Zach had dumplings three nights running. The number he consumed is a secret that I'll take with me to the grave. This past week was a really good one for my grandguy. He made the honor roll and finished second in a spelling bee that was really important to him. If I lived nearby we'd celebrate the occasion with a platter of gyoza. This recipe is the next best thing - he can make these himself but only when Mom says he can. It's not necessary to pleat the dumplings. You must, however, have a good seal, so resist the temptation to overstuff them and keep the edges of the wrappers really clean. The dumplings can be steamed or fried - we steam them. Gyoza wrappers can be purchased at the grocery store. They are thinner at the edges than the more conventional dumpling wrappers. If you'd like to see how gyoza are pleated go here. There is also an inexpensive mold that can be used to form them. I like the mold. So, big guy, you are set to go! Tell Drew we'll do carbonara in March. Almost forgot..... the word for today is Sawatdi. Hugs...Oma.

Gyoza

Ingredients:
Dumplings:
1/3 cup chopped cabbage (blanched)
2 tablespoons chopped scallions
1/2 pound ground pork
1 teaspoon dark sesame oil
1 teaspoon sugar
2 teaspoons soy sauce
1 teaspoon minced fresh garlic (about 1 clove)
1 teaspoon minced fresh ginger
20 gyoza wrappers

Dipping sauce:
1/3 cup soy sauce
1/3 cup rice wine vinegar
1/3 cup chopped scallions
1 teaspoon dark sesame oil
1 tablespoon sriracha or sambal

Directions:
1) Combine all ingredients except wrappers in a bowl and mix well.
2) Place a teaspoonful of filling in a gyoza wrapper and using a finger lightly dampen edges. Fold to form a semicircle, gathering the front side of wrapper and pressing to seal top.
3) Place gyoza in top of a bamboo steamer placed over boiling water. Cover and steam for 5 minutes.
4) Meanwhile, combine soy sauce, vinegar, scallions, sesame oil and sriracha in a bowl and whisk to combine.
5) Serve dumplings dipping sauce. Yield: 20 gyoza to serve 4.

The dipping sauce comes from a recipe by my friend Lily Ng whose blog Lily's Wai Sek Hong has some of the best Asian recipes I've encountered on the internet.

Long-Life Noodles with Pickled Cucumbers

Chinese New Year - Spring Festival - is the longest and most important celebration in the Chinese calendar. The year 4707 - the year of the ox - begins on the 26th of January. Chinese months are reckoned by the lunar calendar, with each month beginning on the darkest day. New Year festivities traditionally start on the first day of the month and continue until the fifteenth, when the moon is brightest. Legend has it that in ancient times, Buddha asked all the animals to meet him on Chinese New Year. Twelve came, and Buddha named a year after each one. He announced that the people born in each animal's year would have some of that animal's personality. Those born in ox years tend to be painters, engineers, and architects. They are stable, fearless, obstinate, hard-working and friendly. I'll bet they also love to eat. Food is an important part of the New Year celebration and certain foods are included for their symbolic value; noodles are served for longevity, oranges for wealth and prosperity and a whole fish for abundance and togetherness. Today's recipe is for long-life noodles that are like those made by vendors who sell their wares from pots that hang from shoulder poles. They are served at the very beginning or at the very end of the meal. Be aware that bad luck or a shortened life is the fate of those who cut them into more manageable lengths. We wish all who speak Cantonese, Gōngxǐ fācái and those who who speak Mandarin, Xīnnián kuàilè. Happy New Year to all.

Long-Life Noodles with Pickled Cucumbers

Ingredients:
2 julienned English cucumbers
1/2 cup very thinly sliced red onion
1/2 cup rice wine vinegar
1 tablespoon granulated white sugar
1/2 teaspoon red pepper flakes
Salt
1/2 package (about 8-oz.) Chinese noodles or long spaghetti
1/4 cup Chinese rice wine or dry sherry
1/4 cup chicken broth
3 tablespoons chunky peanut butter
2 tablespoons soy sauce
1 tablespoon brown sugar
2 to 3 teaspoons chili garlic sauce
1 teaspoon toasted sesame oil
1 tablespoon vegetable oil
1/4 cup diced red bell pepper
3 tablespoons finely chopped (not minced) ginger
2 tablespoons finely chopped garlic
12 to 16-ounces ground pork or turkey dark meat
Cilantro and scallions for garnish (optional)

Directions:
1) Place cucumbers, red onion, rice vinegar, sugar red pepper flakes in a medium bowl. Toss. Add salt to taste. Cover and chill.
2) Cook noodles in a large pot of boiling, salted water until just tender to the bite. Drain. Keep warm.
3) Combine sherry, broth, peanut butter, soy sauce, sugar, chili garlic sauce and sesame oil in a small bowl. Whisk until smooth. Set aside.
4) Heat vegetable oil in a large skillet until shimmering. Add bell pepper, ginger and garlic and stir-fry over medium-high heat until fragrant, about 30 seconds. Add pork and cook until it begins to brown. Turn and cook for 3 minutes longer. Stir in reserved sauce using a fork to break up chunks of pork. Simmer until sauce begins to thicken, about 5 minutes. Arrange noodles on a platter. Spoon meat sauce over noodles. Garnish with cilantro and chopped scallions if desired. Serve each portion with a serving of pickled cucumbers. Yield: 4 Servings.

I'm sending this recipe to Presto Pasta Nights which is hosted this week by Haalo at Cook (Almost) Anything.