Category Archives: Pork

Grilled Pork Skewers with Chilie Sauce

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Submitted by Americo
Serves 4-6

Ingredients

¼ c. low-sodium soy sauce ¼ c. oyster sauce
3 tbsp cilantro leaves & stems, finely chopped 2 tbsp garlic, finely chopped
2 tbsp sugar 1 tsp black pepper, freshly ground
1 ½ lb. pork tenderloin, cut into 16 pieces 16 (6″) wooden skewers

Chile Sauce

½ c. fresh lime juice ¼ c. fish sauce
1 tbsp soy sauce 1 fresh Thai red chilie, finely diced
2 tsp sugar 1 shallot, finely diced

Directions

  1. Soak the skewers in cold water for 30 minutes prior to use.
  2. Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, & black pepper in a bowl.
  3. Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat.

Sweet & Hearty Chili

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Submitted by TheRob

Ingredients

1 lb ground sirloin 1 lb ground beef
½ lb thick cut bacon 1 pkg mild or hot chili season mix
1 pkg Original Chili season mix 1-16 oz can Red Beans (or chili beans)
2-16 oz cans Seasoned Diced tomato sauce salt & pepper
paprika chipotle hot sauce (optional)
hot sauce ¼ c. sugar
¼ c. dark brown sugar

Directions

  1. Add red beans & tomatoes to a large pot. Set to low. Brown ground sirloin in a skillet on medium-high. Add salt & pepper to season. Just a little bit, be sensible.
  2. Now is the good part. Take a couple of pinches of your sugar & add to the browning sirloin. Do the same with the brown sugar. If there is a good amount of fat/grease, drain. Leave a little to help with the chili mix.
  3. Add the Original Chili season mix to the ground sirloin. Add to the pot with red beans & tomatoes.
  4. In a skillet, brown the ground beef. Once again add salt & pepper, pinches of brown & regular sugar.
  5. Take chipotle hot sauce & regular hot sauce & add a couple of shakes around the browning beef. (How much you add here determines the real hotness of the chili. None to little for just a sweet & mild chili or more for sweet & hot, & a good amount like me for the real sweet & fire in your mouth!!)
  6. Keep the fat/grease & add to pot with red beans, tomatoes, & ground sirloin. Add mild/hot chili seasoning. Slice the bacon into smaller bite sized pieces.
  7. In skillet take the thick sliced bacon pieces & cook in previous fat/grease that is left & the seasoning. As the bacon is cooking, add the rest of the sugars to the pot with everything else. When the bacon is finished, add to pot & let simmer.
  8. Enjoy with saltine crackers.

Chef’s Note: “Fucking copyrighted”

Tagliatelle with Chestnuts & Pancetta

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Submitted by *Vilification*
Serves 4

Ingredients

3 oz. pancetta (Italian unsmoked cured bacon), chopped 1 tbsp extra-virgin olive oil
1 small onion, fine chopped 4 garlic cloves, crushed
2 tbsp fine chopped fresh sage 8 oz. peeled roasted whole chestnuts, coarsely crumbled
8 oz. dried flat egg noodles such as tagliatelle or fettuccine 2 oz. finely grated Parmigiano-Reggiano
2 tbsp unsalted butter 1 tbsp fine chopped fresh flat-leaf parsley

Directions

  1. Pancetta by Patent and the Pantry on FlickrCook pancetta in oil in a 12″ heavy skillet over moderate heat, stirring frequently, until beginning to brown, 3 to 4 minutes.
  2. Add onion & cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add garlic & 1 tbsp sage & cook, stirring, 1 minute. Stir in chestnuts & remove from heat.
  3. Cook pasta in a 6- to 8-qt. pot of boiling salted water according to package directions. Reserve 1½ c. cooking water, then drain pasta in a colander & add to pancetta mixture in skillet.
  4. Add 1 c. reserved cooking water along with cheese & butter & cook, tossing constantly, over high heat until pasta is well coated (add more reserved water if necessary), about 1 minute.
  5. Add salt & black pepper to taste & serve sprinkled with parsley & remaining tbsp sage.

Chicken Cordon Bleu Pasta

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Submitted by jennifer_ann7

Ingredients

2lbs boneless chicken breasts ½ c. seasoned bread crumbs
1 egg ½ c. milk
8 oz. swiss cheese, cubed 8 oz. ham, diced
10 oz. can Cream of Chicken soup 1 c. milk

Directions

  1. Cut chicken into chunks. Beat egg with ½ milk; dip chicken in egg & milk mixture, then into bread crumbs, coating well.
  2. Brown in a little oil until golden. Place chunks in baking dish, add Swiss cheese & ham. Mix cream of chicken soup with 1 c. of milk; mix well & pour over all.
  3. Bake about 30 minutes at 350°F. or until bubbly.
  4. Boil 2 c. of your choice pasta (penne works well). Drain & toss with the chicken mixture.

Pasta with Sausage & Vegetables

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Pasta with Sausage and Veggies by Tom Ipri on FlickrSubmitted by Carli

Ingredients

1 lb. tube pasta (rigatoni, penne, etc.) 1 tbsp olive oil
1 lb. kielbasa sausage, cut into 1″ chunks 2 bell peppers (1 red & 1 yellow), diced
2 c. broccoli florets, bite size 1 tbsp minced garlic
1 14oz. can chopped tomatoes 1 c. shredded mozzarella

Directions

  1. Cook pasta per directions until firm-tender. While pasta cooks, heat oil in a nonstick skillet over medium heat. 
  2. Add sausage & heat through. Remove with a slotted spoon & set aside. 
  3. Add peppers, broccoli, & garlic & cook until crisp-tender. Stir in tomatoes & add sausage back. 
  4. Increase heat to high & cook uncovered until hot, stirring often. Drain pasta & return to pot. 
  5. Add sausage mixture, then toss to mix. 
  6. Spoon into serving dish & top with cheese.