Hut! Hut!

I have no idea what that means, but I do know that it has to do with football. I also know that this Super Bowl Sunday, while the Patriots wide receiver  Wes Welker makes his mooooves on the field, millions of Americans making their own moves at buffet tables across the country.

In the next few days we’ll spend close to $60 million on football-friendly fare such as guacamole and chips, BBQ ribs, pizza, and beer. And here at Pork, Knife & Spoon, pork lovers have the home field advantage. From root beer pulled pork and Asian pork meatballs to pork belly sliders and bacon-topped cupcakes, we’ve got all the porkalicious recipes you’ll need to score a touchdown this weekend.

Appetizers, Finger Foods, and Snacks:

Ham and Dill Pickle Appetizer Bites from Kalyn of Kalyn’s Kitchen (pictured above; photo courtesy of Kalyn)

Roasted Jalapeno & Bacon Bites from Nelly of Cooking with Books

Super Bowl Smackdown Potstickers from Thursday Night Smackdown

Pork & Green Bean Lettuce Wraps with Sesame Hoisin Sauce from Dara of Cookin’ Canuck

Chorizo Sausage Cheese Dip from Diana of Dianasaur Dishes

Asian Pork Meatballs with Hoisin Dipping Sauce from Kevin D. Weeks of About.com Cooking for Two.

One-Pot Wonders:

Red Beans and Rice with Andouille Sausage from Katie of Good Life Eats (pictured above; photo courtesy of Katie)

Root Beer Pulled Pork from Lori of Recipe Girl

Slow-Cooker Carnitas from OMG! Yummy

Sausage and Peppers from Dave Evans’ Posterous

Birthday BBQ Pulled Pork from The Tart Next Door

Pork Paprikash with Potatoes from Lana of Bibberche

Achiote-Orange Carnitas from Cheryl of Black Girl Chef’s Whites

Pork Roast with Mushrooms from Karina of Gluten Free Goddess

Slow Cooker Boston Baked Beans from Andrea of Andrea’s Recipes

CrockPot Barbecued Pulled Pork from Stephanie O’Dea of A Year in Slow Cooking

Sandwiches and Other Hand-Held Foods:

Slow Cooker Balsamic Honey Coffee BBQ Pulled Pork from Jennifer of Savoring the Thyme (pictured above; photo courtesy of Jennifer)

Pork Burgers with Molasses Mustard Glaze from WRAL.com in North Carolina

Orange-Barbecue Pulled Pork Sandwiches from Laura of Family Spice

Savory Cherry Pork “Pies” from Sara Marshalek

Cheesy Ham and Broccoli Calzones from Katie of Good Life Eats

Pork Tenderloin Sandwich from Susan Russo of Food Blogga

Slow Roasted Pork Belly Sliders with Asian Slaw and Chipotle Mayo from Heidi of Foodie Crush

Desserts:

Bacon Brownies from La Jolla Mom (pictured above; photo courtesy of Katie)

Bacon Ice Cream from Susan Russo for Pork, Knife & Spoon

Mini Vanilla Cupcakes with Bacon Bourbon Cream from Jenn of Kitchy Cooking

]]> http://porkknifeandspoon.com/2012/02/02/25-porkalicious-recipes-for-super-bowl-sunday/feed/ http://porkknifeandspoon.com/2012/02/01/im-back-for-2012/ http://porkknifeandspoon.com/2012/02/01/im-back-for-2012/#comments Wed, 01 Feb 2012 23:51:33 +0000 Susan http://porkknifeandspoon.com/?p=3815

Hello, Everyone!

For long-time followers of Pork, Knife & Spoon, you’ll remember me from last year when I blogged here from July through September. I’m pleased to say that I’ve been offered the position for the entire year of 2012. That means I’ll be posting here two to three times per week about all things pork. Most importantly, I want to talk with YOU – hear your stories, learn about your traditions, and share your recipes. So please comment here on the blog and feel free to send me ideas anytime.

Tweet with me @porkandknife and @Susan_Russo on Twitter. I promise that we talk about more than just bacon. Well, at least on some days.

Here’s what to expect for Pork, Knife & Spoon, 2012:

*Updates on pork news and the lastest on pork trends and recipes

*Food and travel posts

*Interviews with chefs, cookbook authors, and others in the food community

*Cooking tips and lots of recipes

*Cookbook and product reviews

*Restaurant features and chef profiles

*Give-aways like this one for kids cooking sets.

*Contests like this one for a 6-month supply of bacon.

*Videos like this one on Bacon Jam: A Love Story.

Here’s a little bit about me: I’m a cookbook author, writer, social media manager, and recipe developer who lives with my husband in beautiful San Diego. For the last five years, I have been the voice behind the blog, Food Blogga. (Yes, that’s Rhode Islandese for Food Blogger.) There you’ll find my musings on food and life, original recipes and photography, and book and product reviews.

I’m a regular contributor to NPR’s “Kitchen Window” and have had my work published in magazines such as Cooking Light (that farmers’ market potato salad is one of my favorites) and Edible San Diego. I have also written two cookbooks with Quirk Books: Recipes Every Man Should Know, co-authored with Brett Cohen was released in November, 2010, and The Encyclopedia of Sandwiches Recipes, History, and Trivia for Everything Between Sliced Bread was released in April, 2011.

I think a life without hot Italian sausage is a life not fully lived.

If you’re not already tired of learning about me, then you can read more about my life-long relationship with pork here.

It’s never too late to take the first step toward a healthier you, especially if it’s an easy, delicious step. Luckily, with pork, eating right does not mean skimping on flavor or satisfaction.

Did you know that one of the surest steps to a healthy lifestyle is to fill up on certain foods you already love? Consumption of extra-lean protein like the flavorful pork tenderloin has been linked to a greater feeling of fullness, retention of muscle mass and a reduced urge to eat.

And pork is leaner today than ever before, with 27 percent less saturated fat than it had 21 years ago. We like to enjoy today’s lean pork at medium-rare for optimal flavor. Cook chops, loins and roasts to 145 degrees F with a three minute rest for juicy and tender pork that’s tastier (and skinnier) than ever.

But the news gets even better!

Weight Watchers has just published a mouthwatering guide to all things pork—from succulent shoulder to the lean, mean loin. With delicious recipes, a visual guide to 14 versatile cuts and tips on cooking techniques, we dare you to not get inspired.

Pork, dumplings and dragons, oh my!

All around the world today, families are tucking in to sumptuous feasts featuring barbecued pork, spring rolls, dumplings and other traditional Chinese New Year delights.

2012 is the Year of the Dragon, which means a couple things:

1. It’s going to be a lucky one. The Dragon is the most favored sign on the Lunar calendar—so much so that birth rates rise in Dragon years by up to 5%!
2. It’s time to eat up. Certain foods are considered extra-auspicious when eaten at the beginning of the Lunar New Year—and there’s plenty on the menu for pork lovers. Favorites include dumplings, noodles, pork meatballs and spring rolls.

From familiar dumplings to a regional dish called “lion’s head meatballs,” here are some lucky, pork-tastic foods to make and enjoy during these first days of the Year of the Dragon:

Baked Pork Egg Rolls from PorkBeInspired.com

Chinese Pork Dumplings from PorkBeInspired.com

Lion’s Head Meatballs from About.com

Pork Spring Rolls from Saveur

Asian-Style Pork and Vegetable Noodles from Rachael Ray

*Does a little dance*

Why? Aside from being despicably delicious, pork provides diners with a versatile, fun alternative to run-of-the-mill staples. At casual dining chains like Cracker Barrel, pork often appears as a chef’s special, offering a welcome break from the usual menu. Meanwhile, high-end restaurateurs are experimenting with the whole pig, creating gourmet nibbles from yummy, underutilized bits like the cheeks.

To whet your appetite for the new “it” protein, check out Grub Street’s slideshow of the greatest pork dishes in New York.  Even if you don’t live in NYC (we don’t!) the yummy photos are worth every click. Seriously-there’s a pork belly BLT involved. And we know you’re dying to find out what a pork nugget and boudin basque is.

With all these inspiring, mouthwatering options, is there any reason to stray from the pork on the menu? We didn’t think so either.

When we think of game day foods, we inevitably think of chili: that hearty, warming dish keeps spirits high, whether you’re tailgating in wintry weather or screaming at the TV from your couch.

Pork does not appear in many traditional chili recipes, but it should. Meaty chunks of braised shoulder or country-style ribs bring a rustic flavor and substantial texture to what’s often a one-note stew.

To inspire some out-of-the-box game day fare, we’ve collected some of our favorite pork chili recipes.

Whether you like your chili spicy or mild, with beans or without, there’s something here to snap your taste buds out of their chili rut!

Winter White Chili from PorkBeInspired.com

Pork Shank Chili from Esquire

Spicy Pork Chili from Taste of Home (featuring tenderloin)

Black Bean Chili with Crispy Pork and Poblano Salsa from Bon Appetit

Green Pork Chili from Bobby Flay

But for food-lovers, the most inspiring lists of all revolve around, well, food: the year’s favorite flavors and best recipes. Leading trendy favorites like cake pops, quinoa and red velvet, pork tenderloin took the top spot among all recipes searched by our Canadian neighbors to the north.

And as much as pork wowed us all in 2011, the tenderloin promises to steal even more hearts in 2012. This delicious, heart-healthy protein is ideal for kicking off a delicious 2012. Why?

• It’s juicier than ever. In May, the USDA revised long-standing temperature guidelines for pork. Today’s lean pork can be enjoyed at a tender, juicy medium rare! Cook tenderloin to 145 degrees F with a three minute rest for optimal enjoyment
• It’s leaner than ever. Ounce for ounce, pork tenderloin is as lean as a boneless, skinless chicken breast. And it keeps getting leaner - seven of the most common cuts of pork have 16% less fat and 27% less saturated fat than they did 20 years ago.
• It’s just delicious. Do we have to elaborate on this one? We think not.

So join us in kicking off the New Year by celebrating the delicious, nutritious tenderloin. Happy New Year, and happy eating!

Earlier this year, Larry was joined by Kristina and Susan, who shared truly inspiring content with all of us. Remember when the USDA lowered the recommended cooking temperature for pork to 145 degrees? Kristina covered that breaking news on this blog!

And they both shared creative and exciting recipes. Susan even tried out her best Dr. Seuss rhymes to share a pork ice cream recipe with us in September.

We hope you’re not full from all the delectable blog helpings we served you 2011 because we’re asking you to come back for seconds. So get a fresh plate for 2012, subscribe to our RSS feed on the upper right if you haven’t already, and get ready to hear that sizzle we all know and love soon!

Kaz Nakamura lives in Toronto, Canada, and over the past 25 years or so has worked on consulting engagements and has experienced extended eating engagements in Vancouver, Edmonton, Calgary, Regina, Montreal, Quebec City, Seattle, Los Angeles, San Francisco, Nashville, West Palm Beach, and New York City.  His favorite food cities are Osaka, Paris and New York City.  He has no food dislikes, and will eat just about anything, as long as it’s very well prepared and tasty.

Kaz  is one of my favorite people on Twitter.   He constantly provides me with food inspirations and that’s why I asked him to close out the year with a post on how and why Pork Inspires him.  Kaz is modest when he talks about his food/cooking chops.  But take a look at this recipe and you’ll see he’s got skills.

Pork inspires me because it comforts the best; the kind of comfort that’s even better than sitting by the fire on a cold winter’s night, wrapped up in a big blanket, with a mug of cocoa or hot toddy or what have you.

I’ve been very, very lucky from an early age in that I’ve been surrounded by people that loved well-prepared food, and also knew how to make it. Far from being a trained, and experienced food professional, I’m really an ordinary guy that just happens to love eating good food. I do think I’ve been fortunate to have been exposed to so many terrific dishes from so many cultures in my lifetime. My mother was a great food cook, and growing up in suburbs of Toronto, we had neighbours from varied cultural backgrounds who we shared many meals, and recipes. Decades later, I still rely on the Bolognese sauce recipe that our neighbor shared with us when I was 13. And of course, I  make my own renditions of the childhood favorites my mother used to make.

I was born in Osaka, Japan … a city, while second in size to Tokyo, took the honors in terms of no-nonsense eating. If you’ve ever been there, it’s a city that feeds on comfort food … takoyaki (octopus dumplings), okonomiyaki (a savory Japanese pancake with pork and seafood), a million permutations of udon (noode soup), oshi-zushi (pressed sushi). Although I left Osaka when I was 7 years old for Canada when my parents immigrated, I’ve been back to visit Osaka many times. In hindsight, each trip back, even in my childhood was a “food trip”. Little did I know that it was to set the tone for the kind of traveling that I was to do as an adult

As a consultant for a multi-national company, in my adult life, I’ve traveled almost my entire career, often spending only a fraction of the time in my home base which was Toronto, Canada, where I’ve lived since 1970. I learned early on that when on the road, you cannot survive on fast-food , chain restaurants, and hotel room-service. No matter where I was, whether it was in a small Midwest city, the deep south, L.A, or New York, I had to seek out “real food” and “real food experiences”.

One of those first eye-opening food discoveries, and specifically a turning point in my pork experience, was in Nashville, TN over 25 years ago. I loved pork before then … Japanese and Chinese bbq pork (cha-siu), bacon, sausages, pork cutlets … but I had never had real southern barbeque until then. The place was literally a trailer home in a parking lot on 2^nd Avenue in downtown Nashville. Attached to the trailer was a gigantic smoker, equal in size! Pulled pork and ribs, done up perfectly, in an oddball setting … I was hooked! If that ain’t comfort food, I don’t know what is. I think I ate there at least once a week for a year! The place must be long-gone but what exquisite taste that the barbeque man got out of humble pork.

After that, when I think of all of the pork dishes I loved across the countries and beyond, they’ve all really been simple comfort foods … sometimes the preparation time or technique was quite involved but for the most part, there was nothing “fancy” about these meals. Here’s a sample of what I’m talking about :

• Pork rilletes at Les Halles in NYC
• Steamed pork belly buns at Momofuku in NYC
• Steamed pork buns at many Chinatown bakeries
• Glistening slices of cha-siu pork in the ramen noodles at Ippudo NYC
• Cassoulet in any old regular bistros in Paris
• Choucroute garni just about anywhere I’ve had it
• Tourtiere (pork pie) at Au Pied Au Cochon in Montreal
• Whole roast pig at a friend’s farm
• Porchetta sandwiches

I do have to come back to my Japanese roots though for what for me is the ultimate in pork comfort food. Buta-kakuni (or buta-no-kakuni), is literally “cubed braised pork”. It’s quite possibly the only dish that equally at home served by your grandmother at her house or at any neighborhood drinking establishment (izakaya pub). I like to serve this as a meal, with daikon radishes and soft boiled egg added to the braising in the last 30 minutes. Japanese mustard (Keen’s dry mustard is a pretty close facsimile) is a must to cut some of the richness.

Buta-Kakuni

Serves 4-6

Ingredients:

• Pork belly 6” x 12”, preferably with a lot of meat, skin and bones removed (reserve the skin for other uses)
• 1/2 knob of fresh ginger, halved, and smashed
• 6” length of medium sized Japanese daikon radish (sometimes called lo-bok at Chinese markets), peeled, and cut into 1” thick round pieces
• 1/2 cup sugar
• 1/2 cup kosher salt
• Salt and Pepper
• 3/4 cup and 2 tablespoons soy sauce
• 2 cups Dashi (Japanese broth – either bonito based or kombu seaweed based. You can use powdered broth mix)
• 3/4 dry sake (as with wine, don’t use what you wouldn’t drink)
• 3/4 cup mirin
• 1 – 2 tablespoons brown sugar
• 4 Green onions, finely chopped for garnish
• 6 Cipollini onions, peeled and cleaned (I know, I know … these are Italian, but work well in this Japanese dish)
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 6 eggs, soft boiled and shelled
• 2 tablespoon prepared Japanese or Keen’s dry mustard

*** the Japanese ingredients can be purchased in Japanese specialty food stores, or in major city centers, can be found in some supermarkets.

Directions:

The night before you plan to serve your Buta Kakuni combine the sugar and salt together.  Rub the salt and sugar mixture liberally onto all sides of the pork belly.

Place the seasoned pork belly in either a covered casserole dish or large resealable plastic bag. Let cure for a minimum or 6 hours or overnight in the refrigerator.

After the curing process, thoroughly rinse the sugar/salt mixture off of the pork belly under running water. Pat the pork belly dry with paper towel. Cut the pork belly into 2” x 1” pieces, then lightly salt and pepper to taste.

Pre-heat a heavy bottom skillet or dutch oven over med-high heat. Brown the pork belly pieces on all sides, set aside.

Pour off the oil out of the skillet/dutch oven. De-glaze the skillet or dutch oven with 1/2 cup of the dashi broth over high heat.

Turn down heat to med-high, and add back the pork belly pieces. Add one half of the ginger and enough dashi broth to just cover the meat. Bring to a boil, then turn down heat to simmer for 40 minutes, turning the pork belly pieces gently so as not to break them apart.

While the pork belling is braising prepare the soft-boiled eggs by bringing a pot of water to a boil.  Add the eggs and cook for 5 minutes and 10 seconds.  Quickly transfer the eggs into an ice water bath to stop the cooking process. Once the eggs are cool enough to handle, remove the shells carefully while they are still in the water bath (helps to remove the shells cleanly). Set aside, or in place in the fridge.

Remove pork belly from heat, discard the cooking broth and the ginger, then once again add new dashi broth to just cover the meat. Add the other half of ginger, ¾ cup soy sauce, and sake and simmer for 60 minutes. About 5 minutes into the simmer, add 1 tablespoon brown sugar or more to taste (if you’re familiar with Teriyaki sauce, then the broth/sake/sugar mix should taste lighter than that).

In the last 30 minutes of braising, add the daikon radishes, adding more dashi broth and sugar if needed.

Also during the last 30 minutes of braising, parboil the cleaned Cipollini onions for about 4 minutes. Turn off heat, but keep the onions in the water. Pre-heat the butter in a pan over med heat. Add the onions and brown on each side, about 3 minutes each until tender. Sprinkle brown sugar on the onions in the last minute of browning. Add the 2 tablespoons of soy sauce over the onions, and cook for 3 minutes longer, turning once. Remove onions from pan and set aside.

Turn down the heat on the simmering pork belly to low and add the onions.

Carefully run warm water over the soft-boiled eggs to re-heat them.

Arrange one pork belly piece, one radish, one onion, and an egg into a serving dish. Pour some broth over the arrangement, and garnish with green onions and a ½ teaspoon of mustard
Serve by itself as an accompaniment to beer or sake, or with a bowl of rice to make a meal.

A few years ago my wife and I decided cooking a huge Christmas dinner was a drain on family time and took away from the spirit of the day.  We started going with opening presents at a leisurely pace about mid-morning with a light brunch and then a movie.  Soup and homemade bread closed out the day.  We all seemed to enjoy this relaxed approach.  But, this year Christmas was on a Sunday so no movies for us.  So, this year dinner became my responsibility.

I wanted something simple, yet special.  After writing the post on “Pork On The Holiday Table” along with the pork recipes developed by Jill Hough Silverman.  It appeared I had found a dinner approach right up my alley.  When Jill created the recipes she had simplicity in mind, “People, at the holidays, especially with food, get themselves all worked up into a tizzy,”  she told me recently in an interview.  “Is it going to be right?  Is it going to be okay?  We forget that what’s important is bringing people together and enjoying each other.  Everything else be darned,” she explained.

This is exactly what I wanted for Christmas dinner.  I chose the “Crown Roast of Pork” recipe, but because I only had a few people I decided to just go with a couple racks of pork.  The herb seasoning on the roasted pork was a flavor that everyone enjoyed.  It was fantastic.

Brussels Sprouts could possibly be the most maligned vegetables on the planet.  There isn’t any middle of the road, you either love them or you don’t.  Jill’s recipe for Shaved Brussels Sprouts with Pine Nuts and Frizzled Ham may actually turn Brussels Sprouts haters into Brussels Sprouts lovers.  You’ve got to try this recipe.  The Brussels Sprouts developed a nice delicate flavor that you don’t get when eating them whole.  Adding the balsamic vinegar gave them a nice little tang that went well with the pork.

“When I teach cooking classes and when I introduce myself to new people I say I love to eat, eating is really great.  Cooking is alright, but it’s the means to the ends.  Cooking shouldn’t be hard,” Jill told me about her food philosophy.  “My style of recipe is what I call simple, yet special.  I want to feel special and indulged when I’m eating.  And I want my guests to feel the same way, but I don’t want to work hard to do it.  I like recipes that are simple but have just a little twist to make them special.”

Jill’s recipes were simple enough that I didn’t spend the whole day in the kitchen, yet had enough “twist” that everyone was anxious to actually sit down and eat dinner.  Next year, we’ll probably be back to movies and soup but on other special occasions I’m sure we’ll be using some of Jill’s recipes.