Swedish Meatballs

I've never made Swedish meatballs before and I gave it a try for Halloween. We had family and friends come over for a cocktail and treats, and I served these as appetizers. They were quite delicious and I bet they would also taste great over a bed of egg noodles as a main course. After I cooked all the meatballs, I placed them in a Crock-Pot, poured the sauce over them and kept it on low. Or you can use the oven method (like in this recipe) and it will work just as good. This recipe is straight from Alton Brown's show, "Good Eats."

INGREDIENTS (makes 32 to 36 meatballs)

• 2 slices fresh white bread (I used wheat bread because that's all we had)
• 1/4 cup milk
• 3 tablespoons clarified butter, divided (I suggest you buy Ghee, which is what I used, and it's much easier than making your own clarified butter)
• 1/2 cup finely chopped onion
• A pinch plus 1 teaspoon kosher salt
• 3/4 pound ground chuck
• 3/4 pound ground pork
• 2 large egg yolks
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• 1/4 cup all-purpose flour
• 3 cups beef broth
• 1/4 cup heavy cream

DIRECTIONS

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds. (I don't have a scale, so I just made my meatballs about 1.5" in diameter). Heat the remaining butter in the saute pan over medium-low heat. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven. Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Panko Fried Pork Chops

Sometimes the easiest thing to make are the hardest for me because I tend to either over cook it, over think it, or just over do it. Take pork chops, for example. Simply, you just season the chops and fry. But I always try to do fancy stuff with them like brining them or making fancy sauces, but somehow I tend to over cook the chops. Well, I finally decided to make my chops as simple as possible, and it finally worked! The key to this recipe are the Panko breadcrumbs. There really is no substitute and if you've never had Panko-fried-anything, I think you'll become a fan. I served my chops with potato dumplings and a simple tomato and cucumber salad. It was a hit with my hubby and my brother-in-law.

INGREDIENTS (serves 4)

• 2 extra-large eggs
• 1 teaspoon milk
• McCormick Monterrey Seasoning (or your favorite poultry or meat seasoning)
• salt and pepper
• 1 cup flour
• 1 1/2 cups Panko breadcrumbs
• 8 thin cut pork chops
• Vegetable oil (for frying)

DIRECTIONS

Create three stations for the breading process. Place the flour and a pinch of salt and pepper in a shallow dish and mix to combine.

Scramble the eggs in a large bowl and mix with one teaspoon of milk and a little salt and pepper.

Next, place panko crumbs in a shallow dish and mix in 1 teaspoon of the Monterrey seasoning mix.

Salt and pepper pork chops. First dredge the pork chops in flour and shake off excess. Next, dip in the egg mixture. Lastly, coat with Panko crumbs. Set the pork chops on a tray lined with wax paper. Once you've breaded all the chops, place in fridge for 15 minutes. Heat oil in large skillet over medium high heat. Fry chops for about 4 to 5 minutes per side or until golden brown. Do not overcook; these will cook very quickly.

Juicy Pan Roasted Pork Chops

Believe it or not, I'm not very good at cooking pork chops. I have a love/hate relationship with this meat because I tend to either overcook it, or I don't buy the right cut and they come out tasting bland. So, I read that rib chops are better at grilling because they have a little more marbling than other cuts of pork. I found two, 1" rib pork chops on sale at the supermarket and decided to give pork chops another try. I was truly amazed on how juicy and tender they came out.

Note that most pork chop products already come with some sodium solution in them, so my brine is quite light in salt (I used Foster Farms pork chops). If you happen to buy natural, no added preservatives chops, then I would add maybe 1 more tablespoon of salt to the brine. I also let my chops brine for 3 days.

Pork Chop Brine

• 1 cup hot water
• 2 Tbsp. kosher salt
• 1/4 cup brown sugar
• 1 garlic clove, crushed
• 1 bay leaf
• 1 sprig thyme
• 1 Tbsp. cider vinegar
• 4 cups ice water
• 2 rib pork chops, about 1" thick

DIRECTIONS

In a one gallon resealable freezer bag or a large container with a tight-fitting lid, dissolve salt and sugar in hot water. If you are using a freezer bag, it helps to set the bag inside a large bowl in case of spills or leaks. Add garlic, bay leaf, thyme, vinegar and ice water to brine. This will cool the brine quickly. Add the pork and seal the bag or tightly close the container and refrigerate overnight, up to 3 days (I brined mine for 3 days). Just before cooking, run chops under cool water and pat dry with paper towels. Season with fresh, cracked black pepper (no more salt is needed!).

To cook, you have your choice of grilling or pan-roasting. I pan roasted my chops. First, pre-heat oven to 450 degrees.

Add a couple of teaspoons of olive oil to an oven proof skillet and heat on medium-high. When pan is hot, place your chops and cook exactly two minutes to sear. Try not to move the chops around. Turn the chops over and sear another two minutes on second side.

Next, place the pan in the hot oven to finish cooking the chops. This can take 10 to 12 minutes. If you don't like any pink in your pork, you can go up to 14 minutes, but I wouldn't go longer than that. Don't forget to wear your oven-mitt as the pan is super hot! Enjoy with mashed potatoes or even some apple sauce. YUM!

Pork Posole

Photo: Lisa, champaign-taste.blogspot.com

This recipe is from my friend and Lindsey's dad, Dave Baggs, who has some wonderful, easy Mexican recipes. Dave is currently somewhere in Mexico having the time of his life and enjoying his retirement. He made this delish pot of soup when he was here visiting us last month and I don't think there were any leftovers.

Posole is usually something we eat on Sunday's or for special occasions or on cold, rainy days. This is a really flavorful soup and you need to garnish it with chopped cilantro, onions and avocados so that you get the authentic Mexican flavor. And don't forget to squeeze a little lime juice in it and enjoy with warm corn tortillas. Buen provecho!

INGREDIENTS (serves 6 - 8)

Posole

• 2 medium onions, chopped
• 5 cloves of garlic, finely chopped
• 1 (7oz) can chopped green chilies
• 2 Tbsp. pork or bacon fat or olive oil
• 3 lbs. cubed pork, preferably pork shoulder cut into 1-cubes
• 2 (30oz) cans hominy
• 8 cups water
• 6 chicken bouillon cubes
• 1 tsp. oregano
• 1 tsp. cumin
• 2 Tbsp. chili powder
• 1/2 tsp. black pepper

Garnishes

• Chopped cilantro, for garnish
• 1/4 cup finely chopped onions, for garnish
• 6 radishes, thinly sliced, for garnish
• 1 large or 2 small ripe Hass avocados, diced, for garnish
• 2 limes, cut into wedges
• Corn tortillas, warmed

DIRECTIONS

In a very large pot saute the onions, garlic and green chilies in pork or bacon fat for 10 to 15 minutes over medium heat.

Raise temperature to medium-high and add the cubed pork and brown all over, about 10 more minutes.

Next add the remaining posole ingredients an bring to a bubble. Lower heat to cook at a simmer, uncovered, for 45 to 60 minutes until the meat and hominy are tender and soup has slightly thickened. Taste for seasoning and add salt, if necessary.

Serve in large bowls, topped with garnishes.

Sofrito Marinated Pork Tenderloin

I was in the supermarket yesterday and I did something I've never done before: I checked prices on everything and I even used coupons! Now, it's not that I've never had to worry about money before, but as long as good meat and good vegetables and fruits were available, I didn't particulary checked prices because I figured I was buying good, healthy products for my family. But now that we have a mortgage and our stocks are ever so sadly losing their value, we've become slightly frugal, and painfully aware of how much money we were needlessly spending. However, I now find this to be an exciting challange for me because I've found things in the supermarket that I never knew existed.

I was craving pork for some reason: Pork cutlets, pork chops, pork tenderloin...but when I got the market all pork chops and cheaper cuts of pork were sold out. All that was left were tenderloins and, my friend (as McCain would say), they were expensive. Then the butcher told me that over by the bacon area they had tenderloin strips, which I've never seen before. Basically, they are pork tenderloins, but each is no more than 5 to 6 inches long, and skinnier than a regular tenderloin. They are the left over strips from the good cuts of pork tenderloins. Whowould'vethunkit? So, instead of paying 8 bucks a pound for regular, trimmed pork tenderloin, I paid just under 4 dollars a pound for the strips, even though it was basically the same thing...just not as pretty.

The dilemma with pork tenderloin, and pork in general, is that it tends to dry out if you don't cook it properly because it's very lean meat. The sofrito recipe below is the perfect marinade for pork because it gives it tons of flavor and makes it jucier after you cook it. When you make the sofrito, it may seem to have a strong and pungent odor and flavor to you, but the beauty of it is that you only need a little bit to marinate or to cook with. You can use the sofrito as a base for soups, fry it with ground beef or add to your chili, or use it to flavor light flavored fish like cod or sole. The beauty of sofrito is that you can totally create your own special sofrito by changing or adding different ingredients. This one totally works for me, but I'm already thinking up of new sofritos I'll probably experiment with.

Diva's Sofrito (makes about 1.5 cups)

• 2 large green bell peppers, seeded and roughly chopped
• 1/2 cup roughly chopped white onions (about half of a large white onion)
• 2 large garlic cloves, crushed and roughly choppped
• A good handful of cilantro (about half a bunch)
• 2 Tbsp. red wine vinegar, or more to taste
• 1/4 cup olive oil
• 1/2 teaspoon dried oregano
• 1 tsp. kosher salt
• 3 to 4 grinds of fresh, black pepper

DIRECTIONS

In your blender or food processor, add all ingredients and blend or process until you get a paste with a runny consistency with no large chunks. Add more olive oil and/or vinegar, if necessary, and taste and season more, also if necessary. You want a good concentrated, herbaceous flavor that is well seasoned. At this point you can freeze the sofrito in ice trays or in small baggies. You will need 1/4 cup of the sofrito for the marinade below.

Marinated Tenderloin Strips

• 1/4 cup of sofrito
• 1.5 to 2 pounds tenderloin strips

DIRECTIONS

Place ingredients in a large zip-lock baggie and massage sofrito all over the tenderloin. Place in fridge and marinate overnight.

To cook: Remove tenderloin strips from marinade and discard marinade. Sprinkle some kosher salt and more pepper over strips and you can either grill them, pan fry them or bake them. I chose to bake mine in a 375 degree oven, covered with foil for 20 minutes (we have a convection oven, so it cooks really fast). You want the internal temperature to reach 145.

Remove from oven, cover with foil and let rest for 10 minutes before serving. Slice into medallions and serve over nutty, buttered rice and fried plantains or with cheesy grits or grilled veggies or even with roasted potatoes. Your choices are endless!

Parmesan-Crusted Pork Chops

I got this recipe from Giada De Laurentiis, the feisty Italian chef on the Food Network. This is basically her twist on schnitzel, which I do enjoy making. A nice gremolata or even risotto would go nicely as a side dish. What I love about this dish is that it's affordable, easy to make, and come on, who doesn't love a pork chop?

INGREDIENTS (serves 4)

• 2 large eggs
• 1 cup dried Italian-style bread crumbs
• 3/4 cups freshly grated Parmesan
• 4 (1/2 inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
• Salt and freshly ground black pepper
• 6 tablespoons olive oil
• Lemon wedges, for serving

DIRECTIONS

1. Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate.
2. Sprinkle the pork chops generously with salt and pepper.
3. Coat the chops completely with the cheese, patting to adhere.
4. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
5. Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.
6. Transfer the chops to plates and serve with lemon wedges.

Sandwich Cubano

Cuban sandwiches are one of my favorite sandwiches. They are tasty and make a hearty lunch. The sandwiches have a submarine-style layering of ham, roast pork, cheese, and pickle between a sliced length of Cuban bread. The key to a great Cuban Sandwich lies in the grilling. A great Cuban sandwich is grilled in a sandwich press (called a plancha) until the ham, pork, and pickles have warmed in their own steam.

INGREDIENTS (makes 4 sandwiches)

• 1 loaf Cuban bread (Italian or French bread may be substituted)
• Prepared yellow mustard
• 1/2 pound baked ham, thinly sliced
• 1/2 pound roast pork, thinly sliced
• 8 thin dill pickle slices
• 1/2 pound Swiss cheese, thinly sliced

Slice the bread horizontally to open. Spread a thin layer of mustard on top and bottom halves of bread. Arrange ham, pork, pickle slices, and Swiss cheese evenly over the bread. Cover the sandwiches with the top halves of the bread. Cut into 4 sandwiches.

TO GRILL:

Sandwich Press or Panini grill: Grill sandwiches in a hot buttered sandwich press until flat, bread is browned, and cheese has melted. Remove from heat; cut each sandwich in half and serve immediately.

Waffle Iron: Turn over metal plates to the flat surface. Place sandwich in hot buttered waffle iron, close cover, and grill for 3 minutes on each side.

Griddle: Place sandwich on a hot griddle, and position a heavy iron skillet or bacon press on top of the sandwich. Flatten the sandwich to about 1/4 of it original size. Grill the sandwich for 2 to 3 minutes on each side.

George Forman Grill: May also be used.

Grilled Rosemary Pork Tenderloin

Whenever we have parties, my husband likes to make his now famous grilled pork tenderloin. He grills it indirectly for 1-1/2 to 2 hours and uses hickory wood chips to give it a smoky flavor. We bought huge tenderloin, about 5 lbs, that we cut into thirds. The following recipe is for a 1-1/2 to 2 lb. pork tenderloin. You can use either fresh Rosemary or fresh Thyme, either one works wonderfully and this will probably be the best grilled pork loin you've ever had.

First, make the paste. For this you will need:

• 1-1/2 to 2 lb. pork tenderloin
• 4 garlic cloves
• 1/3 to 1/2 cup fresh Rosemary leaves, woody stem removed
• 2 tablespoons kosher salt
• 2 tablespoons ground black pepper
• 2 to 4 tablespoons olive oil
• Butcher string
• Hickory wood chips, soaked in water for 30 minutes

In a food processor add the garlic cloves, the fresh Rosemary, 2 tablespoons kosher salt, 2 tablespoons freshly ground black pepper and 2 tablespoons of olive oil. Process it until it forms a paste, similar to pesto. If it's too thick, add one or two more tablespoons of olive oil to the mixture and process it again. Add it to a small bowl and set aside.

**You can replace the Rosemary with fresh Thyme, if you prefer. Both are terrific with pork.

Second, butterfly the pork tenderloin:

1. With a sharp knife, slice the pork tenderloin in half, lengthwise, about 3/4 of the way through. Do not cut all the way through.
2. Slice the two sides in half again making sure not to go all the way through.
3. Slather about 1/2 of the Rosemary paste inside the tenderloin. Then fold it back into shape.
4. Tie the tenderloin with butcher string then cover the outside of the pork tenderloin with the remaining rosemary paste.

Setting up the grill:

Set up your grill for indirect grilling. Make sure you preheat the grill for 15 minutes first. You want it to be at medium-high heat, about 350 degrees (F).

In the meantime, make a smoker pouch with heavy-duty aluminum foil and your drained wood chips. Prick several holes in the pouch and set it directly over the fire on the grill.

Place the pork tenderloin on the grill. Place an aluminum drip pan or aluminum foil under the pork tenderloin to catch the fat drippings. Grill for 1-1/2 to 2 hours or until the meat thermometer reaches 160 degrees. Turn the tenderloin frequently to evenly cook it and caramelize it. Let it rest for 5 minutes before slicing it. Serve immediately!

Restaurant Review: Carnitas Uruapan

Carnitas Uruapan

Bulevar Díaz Ordáz 550

Across from Plaza Patria, La Mesa, Tijuana

Phone: 664 681-61-81

Carnitas, which literally translates to "little meats," is a very well known and beloved pork dish in Mexico. Basically it is marinated pork simmered in huge copper pots with enough lard to cover it, often with the addition of garlic and sometimes fruit juices, until tender and crisp, then served in chunks with tortillas, salsa, cilantro, guacamole, and onions. The entire process takes from 3 to 4 hours and because of this, our family usually goes to well known establishments that specialize in carnitas rather than making it ourselves.

The restaurant we like to go to, and coincidently it's one of the most well-known restaurants in Tijuana, Mexico, is Carnitas Uruapan. At Carnitas Uruapan the meat is served by the kilo at long, communal wooden tables to a mostly local crowd. There is usually a mariachi band in the premises; however at $10 a song, it can be costly if you want mariachi music accompanied while you eat.

A half kilo of carnitas is plenty for two people, and costs around $15. All of the carnitas include beans, freshly made tortillas, salsa, onions, cilantro and guacamole. It's a casual restaurant and a great place for tourists and/or large groups of people. I also recommend you order a bucket of beer and pitchers of margaritas as this is more cost-effective

Credit cards are not accepted at this establishment, so bring pesos or dollars. It's open daily from 7AM to 3AM. There is plenty of parking for patrons and most of the servers speak (some) English. If you're a vegetarian, this is not a place for you!

Pork Osso Bucco

The Prado restaurant is one of our favorite places to eat here in San Diego. My husband's favorite dish is the chef's specialty, pork osso bucco. It's a bit leaner than your regular beef osso bucco, but it is still full of flavor. The key to this flavorful dish is slow cooking it and braising it with wine. This is one of those recipes you want to give yourself a lot of time to prepare for and also have your family enjoy it.

INGREDIENTS

• 1 onion, finely chopped
• 1/2 cup butter
• 4 pork shanks (2-1/2 to 3 inches thick)
• 8 slices of pancetta, thinly sliced
• Flour for dusting
• 3/4 cup sliced shiitake mushrooms
• 3/4 cup sliced crimini mushrooms
• 2 oz. dried porcini mushrooms, reconstituted in 1 cup of warm water
• 1 carrot, thinly sliced
• 1 celery stalk, thinly sliced
• Salt and pepper to taste
• 1/4 cup fresh sage, chopped
• 1/2 cup red wine
• 3 cups tomatoes, peeled
• 3 cups chicken broth

1. Wrap the pork shanks with 2 slices of pancetta and tie with cotton string around the pork to secure the pancetta.
2. Dust the pork shanks with flour, and fry in skillet using 1/2 the butter in the skillet, turning several times until they are golden on all sides.
3. Remove the shanks and set aside.
4. Add the onion to the skillet and cook until soft and golden.
5. Put the pork shanks back into the pan, standing them on their side to prevent the marrow in the bones from slipping out during cooking.
6. Drain the porcini mushrooms and reserve the liquid.
7. Add all the mushrooms, celery, carrots, and season with salt and pepper.
8. Add sage and simmer for 4 minutes.
9. Add the wine and let evaporate.
10. Add the tomatoes and chicken broth and simmer gently for about 1 hour, or until cooked and tender.
11. Add more wine if sauce reduces too quickly. Sever over corn and lima bean salad or with a side of bacon and apple brussel sprouts.

Best Pork Steaks Ever

Pork is the perfect meat for grilling. I was never a huge fan of pork because it usually tasted dry and bland. If I had baked pork, it was a little juicer, but still not a whole lot of flavor. After I became a grill addict I began experimenting with pork chops and a variety of other pork cuts and, as you may already know, I found that the indirect grilling method is the best way to grill pork. Through many trials and taste tests, I found that Pork Steaks are the best cut of pork to grill. These cuts are sometimes called blade steaks, which are cut from the pork shoulder and contain the blade bone. Blade steaks are flavorful like roasts because they are rich in marbling, which keeps them tender during cooking. First, you are going to need a dry rub mixture. If you already have a favorite, use that one or make a homemade one. My favorite rub is called "Butt Rub" and it is excellent on pork, steak and even fish! Secondly, either find or make your favorite BBQ sauce. Again, I found "Bone Suckin' Sauce" to be an incredible BBQ sauce.

For 4 servings, you will need 4 pork steaks, 1/4 cup dry rub (I recommend Butt Rub), and 1 cup BBQ sauce. 1. Turn on your grill and let it heat up for 15 minutes. After 15 minutes, prepare the grill for indirect grilling. 2. Generously coat your pork steaks with the dry rub. Place them in the fridge while you're setting up your grill. 3. Once the grill is ready, place your steaks and grill, turning them only once. Grill for about 10 to 15 minutes per side or until your meat thermometer reads 160 degrees. 4. Slather the BBQ sauce on top of the steaks and grill a little longer (about 5 minutes) until the thermometer reads 170 degrees. 5. Remove from the grill and let them rest for about 5 minutes before serving. Serve the pork steaks with Garlic and Rosemary Roasted Potatoes.