Tag Archives: pork

Pigging Out on Christmas

26 Dec

My roasted pig was a success for Christmas. I told you on Twitter (@TheFoodJefe) that I’d give you the recipe if it was good and it was very, very good!

  • 15 pound pork shank (I didn’t officially weigh it – Esposita and I guessed)
  • Pop that gorgeous porker into a big roaster and set your oven to 350 degrees
  • Add 24 ounces of beer. I used Stone Smoked Porter
  • Drizzle lots and lots of pure honey over that honey
  • Add frozen mango chunks. I’m allergic to pineapple (makes my tongue burn and itch), so I substituted mango. If you like pineapple, go for it!
  • Nutmeg for good measure. That’s right…nutmeg.
  • Put pork into the oven and cook for about 5 hours basting regularly (about every 90 minutes or so).

The cooking time will depend on your pork and the heat you use. I went at 350 and was using a pre-cooked pork that cam from the butcher. High quality pig with no bad stuff in him. Just keep watching how it cooks as you baste. You need to avoid overcooking. One it starts falling apart and smelling awesome, you may just abut be done!

Anyway, it was terrific. Give it a try…you will be glad you did!

Eat well,

Jefe

@TheFoodJefe

© 2013 The Food Jefe. All rights reserved

 

Curry Pork Burgers

17 Feb

I have a freezer full of sumptuous ground pork. I took a pound of it and made up (with a few tips from the Internet) a new pork burger that you should try. Here’s how it rolls…

  • 1 lb. ground pork. The better the quality, the better the result (duh).
  • Add one egg
  • Add some (remember I go with the eye-test on measurements) curry, cumin, ginger, salt, pepper, and garlic. It was for lunch so I sped up the process by simply using ground spices on all of them.
  • Mix really well. For some reason, pork takes a little more work to mix the ingredients together. However, they really roll nicely into patties.
  • Got my George Foreman indoor grill all fired up. Ready and willing to take on the 5 patties the 1 lb. makes.
  • Grilled for 9 minutes (and a little change).

They came out perfectly. The curry was definitely noticeable, but not overpowering. The balance of the spices married together very nicely. I placed the burger on top of coleslaw that was left over from the previous evening’s diner and VIOLA…a great Saturday lunch!

Give it a try and let me know what you think.

P.S. For my Paleo pals, this is all Paleo, baby!

Eat Well,

Jefe

© 2013 The Food Jefe. All Rights Reserved

Perfect Bad Boy Chops

29 Mar

Tonight, we had the perfect pork chop (if I do say so myself)…

It starts with pork that is raised without hormones or other nasty stuff. Thanks to my pal Mark Ross for providing the homegrown pork, and Farmer George in Port Orchard for the fine butchering of the chops.

Next, you defrost these fine chops. These defrosted yesterday and sat in the refrigerator overnight.

Esposita and I were given a gift by some friends of a Hawaiian rub. It has garlic and ginger among other things. I rubbed that chop really well with this terrific rub as the olive oil got hot on the pan.

Dropped those bad boys onto the pan at medium high. At one point, to avoid any splatter, we cover with another pan.

After about 5 minutes, the edges are starting to curl, which means they are ready to flip. I took a handful of Rosemary and sprinkled over the chops and flipped. Five more minutes on the pan (covered) and these guys are smokin’!

(At the same time, we are baking some beautiful asparagus…)

The bad boy chops were perfect – tender on the inside with a really nice crunch on the outside. The flavor of the rub and the lemon pepper just burst in our mouths.  Esposita said it was the best she’d ever had (and I’m talking chops here people).

Perfect Bad Boy Pork Chops is my new name for the fellas. Good thing I have more in the freezer because a bad boy redux is in order!

Eat well,

Jefe

© 2012 The Food Jefe. All Rights Reserved