Brown meat in oil or butter. Add broth and cook over low heat 30
minutes. Add peppers, onion and pineapple. Simmer 10 minutes. Blend corn starch, sugar, vinegar, and soy sauce. Add to pork and simmer 5 minutes. Serve over rice.
Dissolve salt and brown sugar in 1 ½ quarts hot tap water in a large stock pot. Stir in garlic and rosemary. Add 2 ½ quarts cold water and submerge meat and bones in the brine. Refrigerate 3 hours. Rinse meet and ribs under cold water and dry thoroughly. While roast is brining, make paste:
When roast is out of brine, heat a 12” skillet over medium heat until hot. Place roast, fat side down, in the skillet and cook until well browned, about 8 minutes. Transfer roast browned side up to a rimmed baking sheet and set aside. Pour off fat from skillet and add 1 cup dry white wine. Bring to boil and scrape up loose browned bits. Set skillet aside.
Make a lengthwise incision in the pork loin stopping an inch from the edge. Open like a book and rub 1/3 of the garlic paste on the meat. Rub the remaining
paste on the cut side of the ribs where the meat was originally attached. Tie the meat to the ribs exactly where it originally was. Sprinkle the browned side of the roast with pepper. Pour the reserved wine and brown bits from the skillet into the roasting pan. Roast, basting the loin with the pan drippings every 20 minutes until the center registers about 140 degrees (65-80 minutes). If wine evaporates, add about ½ cup water to the roasting pan to prevent scorching.
Using a long handled wooden spoon pierce a hole through center of loin length wise. Using fingers and spoon handle, stuff 3 T. Tuscan Salt into hole. Insert 1 sprig of rosemary in each end. Mix remaining 1 T salt with 1 ½ t. coarse salt and rub all over roast. Cover roast with pancetta slices and top with remaining rosemary. Tie roast and chill for at least 2 hours and up to 24 hours. Bring to room temperature. Heat oven to 450 degrees. Set rack of rib bones in large
roasting pan. Unwrap roast, pat it dry and rub with olive oil. Place roast on
rack and roast for 15 minutes. Turn over and baste. Reduce to 350 degrees and
cook 1 ½ hours, basting with wine. Pan juices and ½ cup wine at end to serve.
Tuscan Salt
Chop leaves and mix with garlic and salt.
Brown chops and season with salt and pepper. Place rice in 12 x 10 baking dish. Pour orange juice over rice. Arrange browned chops on rice. Pour chicken soup over all. Bake covered 350 degrees for 45 minutes. Uncover and bake 10 minutes longer.
1 large onion chopped
Heat 2 T. of butter and sauté chops. Remove chops to platter. Add 1 t. butter and sauté onion. When onion is soft, add flour, salt, mustard, and pepper. Gradually add beef stock and relish. Simmer 5 minutes. Add chops and cover with sauce. Simmer 30-40 minutes.
Center cut loin pork chops one pound each. I get ¾ pound ones for ladies. This recipe is enough marinade and sauce for at least 12 chops.
Marinade:
Bring to boil. Cool and pour over chops. Marinate overnight. Turn chops
once or twice. Remove chops from marinade. Dip in following sauce:
Stir and bring to boil.
Bake chops at 325 degrees for 2 hours. Serve extra sauce on side.
Season pork baby back ribs with chili powder and
Lawrey’s season salt. Broil until just brown. Cool and wrap in five or six
layers of Saran Wrap. Back for 4-5 hours at 250 degrees. Unwrap immediately and chill until ready to grill. Grill 4-5 minutes.
Place dried porcini in a bowl, add hot water to cover and let soak until softened (about an hour). Remove porcini, squeezing out excess water and chop finely. Line a small sieve with cheesecloth, place over bowl, and pour soaking liquid through it. Set the mushrooms and liquid aside. In a large sauté pan, melt butter with oil. Add onion, carrot and celery and sauté until lightly colored, about 15 minutes. Add meat and cook, stirring often until browned – about 10 minutes. Add wine and cook until evaporated, 8-10 minutes. Stir in tomato paste, then add salt, pepper, nutmeg, broth and porcini and strained soaking liquid. Bring to boil, cover partially, reduce heat to low and simmer gently, stirring from time to time, until flavors are blended – about 2 hours. Add cream pouring slowly until sauce has a pleasant richness. Toss with cooked pasta, pass cheese for topping.
Season rabbit on all sides with salt and pepper, then lightly dust with flour, shaking to remove excess. In large pot heat oil, add rabbit, and brown on all sides. Transfer to plate. In fat remaining, add onions, celery and carrots, cooking until soft (3 minutes). Add garlic, salt, peppers and cook for 1 minute. Add red wine and veal stock and cook deglazing the pan. Add mushrooms, parsley, basil and rabbit. Bring to boil, then reduce heat and simmer, covered, until meat is cooked through and falls from the bones. About 2 hours. Remove pan from heat. Remove thyme springs and bay leaves. Remove rabbit. Cool and remove meat from bones, shred meat, and return to simmer in pot about 10-15 minutes. Add butter and stir until incorporated.
Cook pasta separately, drain and toss with olive oil. In a bowl of processor, puree the pesto, spinach and lemon juice. Add mayo and continue to puree. Add pesto mixture to cooled pasta, and then add cheese, peas, nuts, salt and pepper