Pork Rules

Pork and bacon and ham oh my!

I had originally planned to broil the pork loin slices with a rub, but I needed to use up the ham and bacon so I came up with this. Simple but filled with flavor!

olive oil
1 1/2 lb pork loin, sliced
Adobo seasoning to taste (I used homemade)
salt and pepper to taste
1 cup chopped smoky ham
1 small onion, chopped
several slices bacon, chopped and fried crisp
1 1/2 t Spanish paprika
1 cup chicken broth or stock (I used low sodium)
1/2 cup Sherry or dry white wine
3-4 potatoes, peeled and diced

Heat a little oil in a large cast iron skillet or Dutch oven over medium high heat. Add pork and sprinkle generously with Adobo and salt and pepper. Cook pork til golden brown on both sides. http://media-files.gather.com/images/d858/d391/d745/d224/d96/f3/full.jpg
Add ham, onion and bacon and cook about 10 minutes. Stir in paprika.

Increase heat to high and stir in broth and sherry and bring to a boil. http://media-files.gather.com/images/d856/d391/d745/d224/d96/f3/full.jpg
Cover and reduce heat to low; cooking for several hours, stirring occasionally. During the last 30 minutes or so, stir in potatoes.

Serve stew with freshly ground black pepper if desired.http://media-files.gather.com/images/d854/d391/d745/d224/d96/f3/full.jpg

Comments

Post a Comment

Popular posts from this blog

~Big Al's~ Subs

Image
 I was inspired by this article from my sister Rob, who explains who Big Al is and what he has meant to legions of hungry people in a small town: http://www.gather.com/viewArticle.jsp?articleId=281474977272353&nav=Namespace What makes Big Al's subs better than any others that I have tried are the buns. He uses the same dough recipe as he does for the pizza. This is what I have tried to recreate here. I also made the sub sauce, which is near world famous. I don't think anyone who orders a sub from Big Al's does not also get a side of the sauce. (Well, other than me, but Matt likes it, so of course I had to make it). This is my version of the Big Al's Special complete with sub sauce. Homemade Sub Buns (recipe follows) Capicola Genoa Salami Provolone Cheese Lettuce, tomato and onion Pepperoncini (optional. They aren't authentic to an Al's) Al's Sub Sauce (recipe follows) Homemade Sub Buns I use this pizza dough recipe, which I really like:
Read more

Magic Cookie Bars Recipe

Image
One of my favorite cookie bars of all! 1/2 cup butter, melted 1 1/2 cups vanilla wafer crumbs 1 (14 ounce) can sweetened condensed Milk 2 cups semisweet chocolate chips 1 1/3 cups flaked sweetened coconut 1 cup chopped walnuts Preheat oven to 350°. Coat 13x9" baking pan with non stick cooking spray. Combine vanilla wafer crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a spatula. Bake 25 minutes or til lightly browned. Cool. Cut into bars.
Read more

Mario Batali's Pasta with Roasted Cauliflower

Image
This pasta was absolutely fantastic! 1/2 head cauliflower, broken into florets olive oil, divided salt and freshly ground black pepper 3 garlic cloves, minced 2 anchovies 1 small (14.5 oz) can diced tomatoes 2 cups hot cooked pasta (I used cavatappi) 1/4 cup freshly grated Parmesan chopped fresh parsley leaves pinch saffron 1 T pine nuts, lightly toasted Preheat oven to 350°. Place cauliflower on a large baking pan and drizzle with a little olive oil and sprinkle generously with salt and pepper. Roast for about 15-20 minutes or til lightly golden. Remove and set aside. In a large saucepan, heat oil over medium heat. Cook garlic for a few seconds; mix in anchovies, tomato and garlic. Stir til the anchovies dissolve, about 5 minutes. Toss hot pasta with cauliflower, anchovie mixture, parsley, Parmesan, parsley and saffron. Taste and adjust as desired. Stir in pine nuts and serve immediately. I served the pasta with grilled Texas toast.
Read more