Stuffed Inside-Out Pork Chop Grilled Cheeses

Stuffed Inside-Out Pork Chop Grilled Cheeses | Where do we start? Well first I should ask – are you hungry? If you’re not, that’s about to change…because grilled cheese just got turned inside-out, and is now melting away inside a succulent, brined pork chop. Come see…

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Cherry Pancetta Pork

Cherry Pancetta Pork | Medallions with a little cherry love. Read on to get in on the action… In this recipe, we sear our pork medallions, then braise them a short bit in stock, wine, malt vinegar, soy, and honey, before we top them with sauteed shiitakes, roasted red bell pepper, ginger and some other…

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Sweet Potato Prosciutto Sandy

Sweet Potato Prosciutto Sandy | Do you remember sweet tarts? Those things were awesome (or maybe still are). The point is, we miss our days of shamelessly indulging our sweet tooth addiction, and now we have to find adult ways to feed the need. That’s where the sweet potato comes in. It may take a while to get on your grocery list, but when it does, it might just surprise you how deceptively good it really is. And if you put it on a meaty sandwich…well then you’re just asking for it.

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Crispy Sweet and Sour Pork

Crispy Sweet and Sour Pork | Ok, here’s the deal. No more Chinese takeout. We’re done with that. It’s time to take matters into your own hands and make it at home. It’s not nearly as hard as you think and you’ll be 10x more appreciative of what you’ve got on your plate. It really is worth it. Trust us…or in this case, trust the crispy pork that will make your mouth water like the Niagara.

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Butter Fried Pork + Leek Sauce

Butter Fried Pork + Leek Sauce | In this recipe, we dredge our pork cutlets in seasoned panko breadcrumbs and fry them to golden brown perfection. But what would fried deliciousness be without a couple dipping sauces? We combine our pork with a homemade leek sauce and a briny olive mayonnaise that puts this dish in…

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Surf and Turf Ravioli

Surf and Turf Ravioli | When you think surf & turf, what comes to mind? I bet it’s some combination of steak and shrimp…or lobster. That’s great and all but let’s shake the tree a bit and see what twist we can conjure up. How about a recipe that’s more aligned with our pocket books and introduces everyone’s favorite ingredient – pasta. Or better yet, stuffed raviolis. This is one you won’t forget.  

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T-Bone Pork in Portobello Gravy

T-Bone Pork in Portobello Gravy | Who doesn’t love themselves some pork?! There’s a reason why most hardcore chefs have the stinkin’ animal tattooed somewhere on their body. The pig may be ugly on the outside, but it tastes darn good on the inside. Now if you’re a regular reader of this blog, you know our favorite cut has always been the tenderloin. The only problem with it though is that it can easily dry out on you when it hits the heat. So how do we solve this problem? Two ways actually. First we brine it to lock in all the moisture we can get. And second, is to leave the bone on, so we don’t leave our tenderloin to fend for itself. Oh yea, and it doesn’t hurt that we smother it in a cream, portobello gravy either.

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Sausage + Peppers + Pickled Onions

Sausage + Peppers + Pickled Onions | When I was in high school, my best friend’s name was Joe. Joe had an Italian mom. A mom who was a damn good cook and who, quite frankly, introduced me to this classic – sausage & peppers. Joe’s mom made a killer sandwich, but we decided to turn these same ingredients into one dynamite appetizer that will make you the king of Little Italy…

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The Portuguese Pork Alentejana

The Portuguese Pork Alentejana | There was once a young boy who was 25% Portuguese. His great grandmother came from Brazil and his grandfather was even born on the Portuguese island of Madeira. This boy grew up and convinced himself he was more Portuguese than he actually was, and thought it would be a good idea to move to Portugal to work in a restaurant. That fake Portuguese man, later moved back to the states, feeling even more unjustifiably Portuguese from his time there, and is now typing this very sentence that you’re reading. And then he made this authentic dish from his wannabe homeland, so it better be authentic or at least 25% authentic…

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Bacon Wrapped Tenderloin + Celery Soup

Bacon Wrapped Tenderloin + Celery Soup | Want to make something quick and ridiculously good? If you’re a reader of this blog, you’ve probably noticed Pork Tenderloin pretty much makes an appearance on our table every month. And it should on yours too. It’s tasty and cheap. What could be better right? Oh wait, I got an idea. How about we wrap the whole thing in bacon?

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Sweet Pork Medallions + Butter Beans

Sweet Pork Medallions + Butter Beans | What’s your favorite part of a pig? Bacon? We love our bacon too, but that’s not our prized cut. That title belongs to the Tenderloin. If you treat her right, she is just darn amazing and not too hard on the wallet either. She’s like the Neiman’s of pork on Black Friday. And she only gets better after a brine bath and a dose of our sweet sauce potion.

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Andouille Cheese Dogs

Andouille Cheese Dogs | Man, if this isn’t comfort food, than I don’t know what is. This is silly good, and for a guy, the equivalent of eating a pint of ice cream after watching Ryan Gosling anything. In this recipe we smother spicy andouille sausage in a 3 cheese mustard sauce and serve it…

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