Pulled Pork BBQ Pizza

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Pulled Pork BBQ Pizza

Beer Pizza Crust:

1 cup beer

1 tsp. salt

2 teaspoons sugar

3 1/4 cups bread flour

1 1/2 teaspoons instant yeast

Toppings:

About 2 cups BBQ pulled pork with BBQ sauce added to taste

about 1 1/2 cups favorite BBQ sauce

1 1/2 cups grated mozzarella

Cole slaw:

one 1lb. bag shredded cabbage mix of red, green cabbage and carrots

1 bunch green onions, sliced

1 red bell bell pepper , diced

3/4 cup mayonaise

2 tablespoons sugar

1 1/2 tablespoon apple cider vinegar

2 teaspoons black pepper

1 1/2 teaspoon chipotle mustard or your favorite

1/2 teaspoon salt

Crust:

Add all the ingredients to the bowl of a stand mixer and blend with dough hook attachment until smooth. Place in a oiled bowl , cover and allow to rise until doubled. Form into a thin round pizza crust.

This crust can also be made in a bread machine on the dough setting , placing ingredients in the order as stated with the machine.

Preheat oven to 375 degrees. Preheat with pizza stone if using one.

Spread 3/4 of the BBQ sauce over the rolled out crust. Sprinkle half the cheese evenly over the crust. Evenly scatter the pulled pork and drizzle the remaining BBQ sauce over the pork.  Sprinkle remaining cheese and bake. Bake until topping are hot and bubbling and crust in golden and done; about 20 minutes.

Meanwhile make the Cole slaw. Combine all the ingredients and toss well to combine.

When pizza is cooked, add the some of the Cole slaw on top. Use the extra as a side dish.

 

Pork Tenderloin with Dried Cherry Sauce

Pork Tenderloin with Dried Cherry Sauce

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Sauce:

1 cup red wine

2 shallots, chopped

3 cloves garlic, chopped

1 cup dried cherries

1 tablespoon fresh ginger, chopped

2 cups chicken stock

2 tablespoon butter

1 tsp. fresh cracked black pepper

salt, to taste

Tenderloin:

4 pieces tenderloin, about 6 ounces each

1 tsp curry powder

salt and pepper, to taste

1 tablespoon vegetable oil

Sauce:

Place the wine, shallots, cherries, garlic and ginger in a large saucepan. Over high heat, boil to reduce the mixture until 1/4 cup of the wine remains. Add chicken stock and boil over high heat until reduce by half.

Puree the reduced mixture in a blender or food processor until smooth. Return the mixture to the saucepan and over medium heat, whisk in the butter and season with salt and pepper. Keep warm while cooking tenderloins.

Tenderloins:

Preheat oven to 350 degrees. Season the tenderloins with curry powder, salt and pepper. Set aside. Heat oil in a large ovenproof pan until smoking hot. Add pork and sear on both sides, about 2-3 minutes total. Place pan in oven and bake 5-8 minutes for medium doneness, depending on thickness. Remove pan from oven and allow the tenderloins to rest for a minutes. Slice and divide evenly among 4 plates. Serve hot with sauce drizzled over the top.

Pork Tenderloin with Mustard Sauce

Pork Tenderloin with Mustard Sauce

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2 lbs. pork tenderloin

sea salt, to taste

7 tablespoons butter

3 onions, finely diced

1/3 cup plus 1 tablespoon white wine

2 tablespoons Dijon  mustard

4 oz. cornichons, sliced

Sprinkle tender loin with sea salt. Melt 2 tablespoons butter to large skillet, add tender loin and cook for 12 minutes on each side or until it reaches 155 internally. Remove from skillet and cover with foil and set aside.

Add the onions to skillet over gentle heat, do not allow the brown. Pour white wine into skillet , increase heat and reduce by half.

Mix in the mustard, reduce heat again, then whisk in the remaining 5 tablespoons butter to form a glossy smooth sauce.

Lastly stir in cornichons and serve sauce over sliced tenderloin.

Pork with Chili Apricot Glaze

Pork with Chili Apricot Glaze

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1/4 cup apricot preserves

Thai chili paste to taste

1 tablespoon sweet hot- mustard

1 tablespoon water

1 inch thick pork filets, 1 1/2 lbs total

Combine apricot preserves, water, mustard and chili paste and heat until heated through. Trim away any fat from the pork and place on a broiler pan. Broil for 8 minutes. Turn pork and brush glaze and return to broiler another 8-12 minutes until pork is slightly pink in the center and juices run clear. Spoon any remaining glaze onto pork.

Mango Ale Pulled Pork Sliders

Mango Ale Pulled Pork Sliders

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Pulled Pork:

Ingredients:

4 pounds pork butt, trimmed of fat

1-12 oz bottle of  ale

1 tablespoon fresh grated ginger

1-11 oz can of mango nectar

2 tbsp brown sugar

1 tsp salt

1/2 tsp minced garlic

1/4 tsp freshly cracked pepper

1/2 tsp liquid smoke (optional)

1 dozen small rolls

Method:

In a medium sized bowl, whisk together peach nectar, brown sugar, salt, garlic, pepper, and liquid smoke. Set aside. In a roasting pan, or slow cooker place trimmed pork. Pour the bottle of ginger beer over the meat, and repeat with the peach mixture.

Cover, Bake at 300 for 4-5 hours. If using a slow cooker, cover, and cook on high for 5 hours, or on low for 10 hours.

When meat easily pulls apart, remove from pan, let it rest for 10 minutes.

Pull apart with forks and mix with Honey Mango Barbecue Sauce.

Honey Mango Barbecue Sauce:

Ingredients:

1 1/2 cups Ketchup

1/2 cup Mango chutney

1/2 cup apple cider vinegar

1/2 cup brown sugar

1/4 cup honey

1 tbsp honey mustard

1 tbsp Worcestershire sauce

2 tsp freshly ground black pepper

1/2 teaspoon minced garlic

Method:

Combine all ingredients in a medium sized sauce pan, simmer for about 1 hour or until reduced by half. Set aside until ready to use.

Black pepper Coleslaw:

Ingredients:

1 head, or 8 cups shredded cabbage

1/4 cup shredded carrot

1/2 cup mayonnaise

1/4 cup sour cream

1/4 cup milk

2 tbsp sugar

1 1/2 tbsp white vinegar

1 1/2 tbsp Spanish onion, grated

2 tsp freshly ground black pepper

1 1/2 tsp Hickory Mustard or honey mustard

1/2 tsp salt

Method:

In a large bowl, whisk together all ingredients except cabbage.

Stir in cabbage, and mix well.

Refrigerate until ready to use.

To make sliders:

Slice rolls in half. Lightly toast on low under broiler.

Top with Honey Mango Barbecue Pork and Black Pepper Coleslaw.

Serve immediately.

Makes 1-1/2 dozen sliders

Serbian Cevapcici Sandwiches-This sandwich may seem weird with the condiments . Trust me it’s the perfect flavor profile. I love these.

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1 1/2 lbs. ground pork

1 lb. ground beef

1/2 lb. ground lamb

1 egg white

4 cloves garlic, minced

1 tsp. salt

1 tsp. baking soda

2 tsp. ground black pepper

1 tsp. cayenne pepper

1/2 paprika

Preheat a grill to med.-low heat.

Mix all ingredients well. With your hands form into finger length sausages about 3/4 inch thick.

Lightly oil the grill. Grill sausage until cooked through, turning as needed.

To serve:

Good quality flat bread or pita warmed or grilled.

Thinly sliced white onion

Stuff bread with sausages, and thinly sliced onions.

Celebrate Cinco de Mayo with this Chili Verde!

Chili Verde

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1 1/2 lb tomatillos, husked

4 lb. pork butt or shoulder, trimmed of fat and cut into 2 inch cubes

2 tsp. salt

1 tsp freshly ground pepper

all-purpose flour for dusting

1/4 cup vegetable oil

3 yellow onions, cut into 1 inch squares

2 fresh Anaheim or poblano chili peppers, stemmed, seeded, and cut into 1 inch squares

2 fresh jalapeno chili peppers, stemmed, seeded and finely chopped

2 green bell peppers, seeded, deribbed and cut into 1 inch squares

3 cloves garlic cloves ,finely minced

1 tablespoon dried oregano crumbled

2 teaspoons ground cumin

2 tablespoons coriander seeds, crushed and soaked in water to cover for 15 minutes, then drained

2 bay leaves

1/4 cup coarsely chopped fresh cilantro

4 cups chicken stock

Preheat broiler. Place the tomatillos in a shallow pan and place in the broiler about 2 inches from the heat source. Roast, turning occasionally, until charred on all sides, 5-8 minutes. Remove from the broiler and when cool enough to handle, core and chop the tomatillos . Set aside.

Sprinkle the pork on all sides with salt and black pepper. Spread some of the flour on a plate and dust the pork with the flour to coat evenly, tapping off any excess. In a heavy- bottomed frying pan over medium-high heat, warm the vegetable oil. Working in small batches, add the pork cubes and brown well on all sides, 3-5 minutes. Using a slotted spoon, transfer the pork to a large soup pt.

Discard any fat remaining in the frying pan and place pan over medium heat. Add the onions and saute, stirring occasionally, until soft, about 5 minutes. Add all of the chilies and bell peppers and saute until fragrant, 3-4 minutes. Add the garlic and saute for 1-2 minutes longer.

Transfer the sauteed onions and peppers to the soup pot. Add the chopped tomatillos, oregano, cumin, coriander seeds, bay leaves, cilantro and chicken stock and bring to boil. Reduce the heat to low simmer gently, uncovered, until pork is tender when pierced with a fork, 2-3 hours.

Taste and adjust seasonings.

Serves 6-8

Optional: Quartered red potatoes may be added  to the stew when tomatillos are added , if desired.

Magpie’s Spicy Honey BBQ Sauce

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1 cup honey

2 cups cider vinegar

juice of 3 lemons

1 quart of catsup

2 tablespoons salt

1 1/2 tsp. cayenne powder

2 tsp. black pepper

3 tablespoons yellow mustard

Hot Sauce(optional) a few dashes, to taste

Combine all the ingredients in a saucepan and bring to boil for about 5 minutes.

Pork Tenderloin and Apple Compote Sliders

Pork Tenderloin and Apple Compote Sliders

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Apple Compote:

2 tsp. olive oil

2 shallots, chopped

3 cloves garlic, minced

3 Granny Smith apples, peeled and sliced thin

1 small onion, julienned

1/2 cup dry sherry

1 Tablespoon fresh Tarragon

2 tablespoons rice vinegar

1 tablespoon brown sugar

1 tsp. black pepper

salt, to taste

Nut Spread:

1/2 cup pecans, toasted

3/4 cup mascarpone cheese

2 tablespoons milk

2 cloves garlic, minced

1 tablespoon Dijon mustard

4 dashes Tabasco

salt and pepper, to taste

Pork Tenderloin:

2 lbs. pork tenderloin, cleaned

salt and pepper

1 tablespoon olive oil

Baby Spinach

6-12 rolls , depending on size

Apple Compote:

Heat the olive oil in a pot over high heat. Saute the onions, garlic, and shallots until fragrant. Add the apples and toss to combine. Pour in sherry until nearly all the liquid has reduced. Add the tarragon, vinegar, and brown sugar, and cook until the sugar dissolves. Salt and pepper; to taste. Remove from heat and set aside.

Nut Spread:

Place the pecan in the bowl of a food processor and process until finely chopped. Add the mascarpone, milk, garlic, Dijon mustard, and Tabasco; process until smooth. Adjust seasoning with salt and pepper; to taste. Set aside.

Pork Tenderloin:

Preheat oven to 350 degrees. Heat oil in  a large pan until smoking hot . Season the pork with salt and pepper. Add to pan and sear on all sides, about 3 minutes on each side. Place pan in oven and bake tenderloin for about 8 minutes for medium done. Let rest for 5-10 minutes and slice thin.

Cut rolls in half. Spread with nut spread. Place a layer of spinach on bottom part of rolls. Add slices of pork and top with apple compote.

Make Red Beans and Rice a Monday ritual.

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1 (3 lb. smoked ham)

1 (3 lb. pork shoulder)

3 lbs. red beans, soaked overnight

1 bay leaf

1/2 cup oil

1/2 lb. diced bacon

2 onions, diced

1 bell pepper, diced

1 cup diced celery

1 clove minced garlic

sat and pepper; to taste

Cooked brown or white rice

Preheat oven to 350 degrees. Roast ham until meat separates from the bone. Reserve drippings in pan and add water and cover, boil in oven for 30 minutes. Let cool and skim off fat.

Place the beans in a heavy bottomed pot and add the water from the roasting pan to cover beans and add the bay leaf. Trim the fat from the ham and cut into pieces. Add the ham and the trimmed pork shoulder of fat to the beans. Add more water if needed to cover and bring to boil. Simmer on low until beans and pork shoulder are tender. Remove the pork shoulder and shred the meat ; add back to beans.

In a saute pan cook bacon until crisp, add onions, bell pepper, garlic and celery and saute until softened. Add to beans. Continue to cook beans until the beans begin to break apart.

Serve over rice.