Creamy Polenta w/ Blueberry Corn Relish & Pork
Wow, has this sunshine been great! Every sunny summer day in the mountains makes up for an entire week of rain/snow. Everything has gotten so green, my plants are all finally growing and the farmer’s markets have started. Life is good. I have been enjoying the abundance of fresh product as well!
Brown Butter Balsamic Pork w/ Sweet Potatoes & Kale
The Holidays are FINALLY over! Hooray!!! Work has finally begun to slow down and I have had some time to go snowboarding and cook for myself again. I made it through with only having two sick days. *Knock on wood* My herb plants have gotten huge, leaving me with an abundance of sage, rosemary and thyme. I also planted the bottom stalks of my scallions and they grow like an inch a day! If you have never tried replanting your scallions or celery you must try it! Here is a good article about plants you can re-grow: 12 Vegetables That Magically Regrow Themselves. I have tried, and succeeded, in regrowing bok choy, celery, scallions and lettuce. I think I will try the pineapple and avocado for kicks!
Pork Green Chile
October 10, 2014
It is officially soup season. The tops of the mountains have had a dusting of snow for some time now, my windshield is frosted over each morning and I’ve busted out the crock pot. I love making soup; there is so much room for creativity and experimentation. It is also a great way to use up leftover groceries that may be going bad.
Cuban Mojo Pork Chops
When I first heard “pork chops with mojo”, Austin Powers came to mind. I thought it was just someone trying to talk up their own pork chop recipe. I didn’t realize that “mojo” is actually a culinary term, a pretty great term at that. “Mojo” sauces originated in the Canary Islands, but have evolved and become a part of many different ethnic cuisines. In this recipe, my mojo sauce is a Cuban version. I had some delicious pork chops from the farm that my mom belongs too and wanted to put them to good use.
Spicy Caribbean Pork Chops w/ Rice & Peas
If you have been reading my blog for a while, you already know how much I love trying new exotic flavor combinations. The weirder the combination, the more interested I seem to be. I’m not sure why this is but it’s kind of funny to me now because I was such a picky eater as a kid and never was interested in trying new things. The only vegetables I ate until about high school were peas, corn and mashed potatoes… how things have changed.
Throwback Thursday: Spiced Pork Tenderloin w/ Sauteed Apples
There is something peculiar about combining sweet and salty flavors. I used to find my self being skeptical about pairing strange flavors, but recently they have really begun to intrigue me. Pork and apples is an old favorite combination of sweet and salty that never has seemed to bother me, probably because it is so common. Today, I find myself trying to find more unique combinations, but this is one recipe that will definitely still stay in the back of my head.
This recipe is great to serve when you have guests. The shallots give the sauteed apples a unique salty kick which pairs perfectly with a tasty slice of spiced pork tenderloin. A nice scoop of garlic mashed potatoes serves as a great side for this dish.
Throwback Thursday: Wonton Soup
There are a few classic things that I feel like every cook needs to try at some point, even if you just cook at home for fun. Wontons are one of those things. I personally think they are kind of a hassle, but they are a good thing to know how to make and will expand your culinary skills. This week’s throwback recipe is from the first time I ever made wontons, for a wonton soup.
This soup is light and healthy. It is great if you are feeling a bit under the weather or if you simply want a refreshing lunch on a cold day. The fried wontons give the soup a nice crunch if fried properly. I usually struggle with frying things since I don’t have a thermometer and don’t fry things that often. It’s important to fry the wontons at the right temperature or else they will burn (too hot) or get soggy (too cool). Enjoy!
365 Days of Slow Cooking Guest Post: Cafe Rio Pork
Today I would like to share with you a great slow cooker recipe, courtesy of Karen over at 365 Days of Slow Cooking. Being a snowboarder, I love slow cooker recipes. I can just put everything in the pot, then head out for the hill for the day. Karen’s site has tons of delicious slow cooker recipes for those who could always use a bit more time. She also has her own cookbook as well! With that said, I would like to welcome Karen!
-Jenny
Glazed Pork Tenderloin w/ Caramelized Pears & Sweet Potatoes
As a kid, pork chops and applesauce were always a family dinner highlight. In my family it was known as “pork chawwwps and apple sauwwwce”. To this day I still love it, but I also love exploring different sweet combinations for pork. Recently, I discovered this delicious recipe in a cookbook from my grandma called America’s Best Lost Recipes. This recipe has that same sweet kick that applesauce gives pork, but includes more nutritious components.
To make sure that you don’t overcook your pork, be sure to have a meat thermometer handy. Also, I made sure that I cooked the potatoes and pears long enough before cooking the pork, to ensure that they were nice and soft. This dish is easy and great to feed a large group.
Spiced Pork & Chickpea Stew
Soups and stews are great for an easy, worry-free dinner. All you need to do is combine the ingredients and let the pot work its magic. If you have other things to do, or don’t feel like slaving over your stove, I highly recommend making a soup or stew. Me being the spice lover that I am, I like to go buck wild when making mine. You would have to add a LOT of spices to mess up… When in doubt always give it an extra shake. It is also important to taste along the way with soups and stews as well though, just in case the flavor needs to be adjusted. I usually try to wait until the end before adding any salt.
This stew is healthy and delicious. If you were a fan of my Italian Sausage and Tortellini Soup, I suggest making this one as well. Many pork stew recipes use hominy, but I opted for using chickpeas because they are packing with nutrients and are much healthier than a corn based product. If you like your stew spicier, add a bit of cayenne pepper to this recipe. This is great serves with a toasted loaf of French bread.
