Monthly Archives: March 2012

The Winners of the Easter Hams Are….

Maureen G and Kristi Crum!

Maureen, I love the way the whole family pitches in at “stations,” making your feast an authentic communal dinner. I also have to try those nut rolls; they sound wonderful. By the way, I assume you meant “warm milk” and not “warm mile.” Thanks for sharing your family recipe with us!

Kristi, it warms my heart that despite having grown-up children, you still play the Easter Bunny every year. If they’re anything like me, then I know they adore the tradition! Thank you for sharing your family tradition with us.

And warmest thanks to all of you who commented and tweeted. I just love connecting with you and learning about your traditions. Don’t worry if you didn’t win this time, as we’ll have many more give-aways to come.

To all of you, I hope the Easter Bunny brings you only your favorite flavored jelly beans. Happy Easter!

Three New Easter Ham Recipes from Pork, Be Inspired!

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There are some foods that simply must be eaten on Easter Sunday: Deviled eggs, chocolate bunnies, and ham. Not necessarily in that order. Deviled eggs should be fluffy and speckled with paprika. Chocolate bunnies should be solid, not hollow. Ham should be the piece de resistance of the Easter table. Whether it’s for brunch or dinner, Easter just doesn’t taste as delicious without a big, glistening roasted ham. Now, I know many of you have your traditional Easter ham recipes all ready to go. But, I’m hoping I can tempt you with a couple of new recipes we have from Pork, Be Inspired!

The first new ham recipe is for an elegant Thyme-Basted Ham with Roasted Grapes. Sweet roasted grapes and grape jelly contrast deliciously with fragrant thyme and shallots, making this a stand-out Easter ham. It pairs beautifully with spring vegetables such as roasted asparagus and carrots and braised artichokes.

The second new ham recipe is an easy Ham and Peas with Mint and Tarragon which captures the flavor of spring.

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Finally, we have a hearty, family-friendly Ham, Bacon, and Caramelized Onion Tart made with springtime asparagus. If you’re hosting an Easter brunch, then this tart just has to be on your menu.

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For many more inspired ham and pork recipes, do what bunnies do, and hop on over to www.porkbeinspired.com.

Plus, don’t forget about our BIG Easter ham give-away! We’re giving away coupons for TWO Easter hams. Want to win? Click here to find out how!

Favorite Family Easter Traditions, Plus A BIG Easter Ham Give-Away!

It’s almost Easter! Are you ready? We’re here to help. We’re giving away TWO coupons for FREE EASTER HAMS!

Here’s what you have to do to win:

1) Watch the above video in which my husband and I share one of our favorite Easter traditions and pork recipes. It involves sausage and Italian mothers and their sons. How can you go wrong with that combo?

2) Share your favorite family Easter pork tradition or recipe in the comment section below between now and March 28, 2012 (midnight PST).

3) Boost your chances of winning by sharing this give-away announcement on Twitter and mentioning @Porkandknife.

Italian Sausage Bread Recipe from Jeff’s Mom, Dorothy
Makes 10-12 slices

1 pound pizza dough, homemade or store-bought
2 teaspoons olive oil
1 pound hot Italian sausage, removed from the casing
1/2 cup diced hard pepperoni or diced pepperoni slices
6 large eggs, lightly beaten, seasoned with salt and pepper
2 small balls of fresh mozzarella (about 1/2 pound)
1/2 cup grated Parmesan cheese
1/2 cup finely chopped fresh flat leaf parsley

1. Pre-heat oven to 425 degrees F, and center a rack. Roll out 1 pound of room temperature homemade or store-bought pizza dough into a rectangle about 10 X 12 inches on a lightly floured counter top. Transfer to an unrimmed cookie sheet coated with a little cooking spray. Cover with a kitchen towel while cooking the filling.

2. In a large skillet, over medium-high heat, warm olive oil. Add sausage. Using a wooden spoon, break up the sausage into small pieces. Cook 8 to 10 minutes, or until browned and crispy. Add pepperoni. Cook 2 to 3 minutes. Add eggs, mozzarella, Parmesan, and parsley. Cook 2 to3 minutes, stirring several times. The eggs should be partially cooked, and the cheese partially melted and stringy. Overcooking the eggs will make them dry. Let egg mixture cool for about 5 to 7 minutes.

3. Spread egg mixture on dough, leaving a 1-inch border all around. Turn the shorter sides of the dough up on to the filling. Then roll the dough into a loaf, in a jelly-roll fashion. Turn the roll over with the seam on the bottom. Place in the middle of the pan. Brush the top of the loaf with olive oil and sprinkle with freshly ground black pepper.

4. Bake for 20 to 25 minutes, or until golden brown and crisp. Cool slightly before serving. Eat hot or at room temperature. Wrap leftovers in tin-foil and refrigerate. Toasted, they make a delicious breakfast the day next.

St. Patrick’s Day Recipe: Braised Cabbage and Chorizo

braised cabbage with chorizo

Some holidays get all the good food. Easter has glazed ham. Thanksgiving has marshmallow topped sweet potatoes. The Fourth of July is also National BBQ Spareribs Day. Then there’s St. Patrick’s Day. It has cabbage. A member of the brassica family, which includes broccoli and cauliflower, cabbage is probably best known for its sulfurous smell. That’s not good.

Since eating cabbage is required on St. Patrick’s Day (I don’t make food laws; I just report about them), I’m going to make it easy on you by sharing a cabbage recipe that’s really good, okay, great. Why? Because it’s made with chorizo. Revered in many Latin American and European cuisines, spicy, robust chorizo is a deliciously simple way to make just about any unpopular vegetable enticing.

In this recipe, the cabbage is braised, which means it’s sauteed until browned, then slowly cooked in a liquid until tender. That means it’s infused with lots of flavor.

So, this St. Patrick’s Day don’t suffer through boiled cabbage; make this braised cabbage and chorizo recipe instead. Oh, and drink it with a Guinness, because imbibing beer is also required on St. Patrick’s Day.

Braised Cabbage and Chorizo

Makes 3-4 main or 6 -8 side servings

For a main dish, serve atop a bowl of your favorite rice or spread it on top of thick slices of toasted rye bread.

2 teaspoons olive oil

1 large yellow onion, thinly sliced

8 ounces raw chorizo, removed from casing

2 garlic cloves, minced

1  head green cabbage (about 1 pound), shredded or very thinly sliced

1/2 cup vegetable broth

1/4 teaspoons crushed red pepper flakes

Salt and black pepper, to taste

In a large skillet over medium-high heat, warm olive oil. Add onion and saute until lightly browned, about 5 to 7 minutes. Add chorizo and cook until lightly browned, about 5 minutes. Add garlic and cabbage and cook 3 minutes, until just softened. Add broth, red pepper flakes, and salt and black pepper. Cover and reduce heat to low. Cook for 20 minutes, or until cabbage is soft. Serve hot.

Variation: You can add 1 (15 oz) can of pinto or black eyed peas (rinsed and drained) just before you cover the dish and simmer.

Party With Us On Twitter Tuesday, March 13th!

Kansas Jayhawks 2008 NCAA Basketball National Champions--Street Party

What are doing Tuesday, March 13th at 7 PM (EST)? If you’ve got plans, then change them. (Don’t worry, anniversaries and birthdays come around every year.)

Here’s the scoop for the Twitter party:

When: Tuesday, March 13th at 7 PM (EST)

Who: @AllAboutPork and @TheMotherhood will be hosting.

Where: On Twitter. Be sure to use the hashtag #PorkPledge.

What: We’ll be chatting about healthy eating and giving away FIVE GREAT PRIZE PACKS that will help our pals of pork live a healthy lifestyle!

Photo credit: FCC, M31.

11 Tasty Recipe Ideas for Leftover Pork Tenderloin

Pork sandwich

I have never liked leftovers. While my two brothers would happily, dare I say, gratefully, eat leftovers any time my mom served them, I always rebelled: “It’s too fishy.” “It’s too meaty.” “It’s too left-overy.” Hey, I was six. My diction was limited.

Although I’m a lot older, I still don’t love leftovers, because as we all know, they ripen with age. When it comes to stews, that’s a glorious thing. When it comes to fish sticks, not so much.

This past February, which was American Heart Month, I cooked a lot of pork tenderloin. (In case you haven’t heard, February was a big month for pork: The American Heart Association recently certified pork tenderloin as a heart-healthy food with its iconic red check mark.) So I had a lot of leftovers. And — Mom, get this — I ate leftovers, leftovers so good I thought I’d share them with you here.

Here are 11 wonderful ways to enjoy leftover pork tenderloin:

1. Thinly slice and heat it, and nestle inside of a crusty oblong roll with sauteed onions, mushrooms, peppers, and mozzarella cheese or barbecue sauce, cole slaw, and Monterey Jack cheese.

2. Dice and saute it, and add to home-made fried rice.

3. Chop and heat it, and add to rice and beans.

4. Thinly slice it and add to pasta. Try rigatoni with sauteed pork, white beans, spinach, olive oil, and lots of grated Parmesan cheese.

5. Chop it into small pieces and add to your nachos.

6. Dice or slice it, and use in place of bacon for a breakfast scramble.

7. Thinly slice it and add to quesadillas or tacos with shredded cheddar cheese, salsa, and guacamole.

8. Thinly slice and saute it, and add to a bowl of ramen noodles or miso soup.

9. Thinly slice it and add to a hearty salad of romaine lettuce, sliced apples, almonds, and a mustard vinaigrette.

10. Slice into thin strips and add to a cold Asian noodle salad with sprouts, carrots, sugar snap peas, mangoes, and a soy-ginger dressing.

11. Slice and heat it, and serve over hot creamy polenta with tomato basil sauce and grated Parmigiano-Reggiano cheese.

So, tell me, do you like leftovers? What do you do with leftover pork and pork tenderloin? I’d love to hear!

Photo credit: FFC, adactio.