1. liahannah112:



Ingredients:
3/4 pounds ground pork
3/4 pounds ground beef (80/20 or 85/15)
1/4 pound pancetta, small dice
1/2 cup parmesean, grated
3/4 cups breadcrumbs
1/4 cup parsley, finely chopped
1 tablespoon garlic, minced
1 teaspoon (each) red pepper flakes, ground coriander, ground cumin, caraway seeds (crushed), kosher salt, and ground pepper
2 eggs, lightly beaten
2/3 cups whole milk
2 tablespoons olive oil
1 medium onion, chopped
1/4 pound cremini mushrooms, quartered
1 tablespoon garlic, minced
1 large banana pepper, chopped
1 tablespoon sweet Hungarian paprika (1 heaping tbsp)
1/2 teaspoon hot or half-sharp paprika
1/4 teaspoon smoked paprika
1 teaspoon porcini mushroom powder
1/4 teaspoon (each) dried rosemary, thyme, crushed fennel seeds, and marjoram
1/4 cup parsley, finely chopped
1/2 cup dry white wine
15 oz stewed tomatoes, chopped, with juices
2 cups chicken broth
1/2 cup sour cream
Directions:
Preheat oven to 325 F. Lightly mix all ingredients for the meatballs except the olive oil together and form into balls 1-1 1/2 inches in diameter. (Depending on size, you should get between 20 and 30.) Allow time to refrigerate them so they firm up a bit.
In an oven-safe pan, brown the meatballs in olive oil on all sides. Remove to a plate, cover with foil, and set aside.
Add the chopped onion to the pan dripping and saute until starting to brown. Add mushroom and saute a few minutes more, until they start to brown as well. Add garlic and peppers and saute until fragrant, about 30 seconds, then add the paprikas, the porcini powder, and the rest of the herbs and spices. Cook, stirring, about a minute. Deglaze with wine. Cook until wine is mostly evaporated, then stir in tomatoes and their juices and the broth. Bring to a boil and return the meatballs to the pan.
Transfer the pan the oven and braise for 1 1/2 hours, stirring occasionally and luxuriating in the awesome aromas that should be enveloping your kitchen at this point.
When the braising time is up, remove the pan from the oven. Put the sour cream into a small bowl, then temper it by stirring in a few spoonfuls of the braising liquid. Stir the sour cream mixture back into the pan, coating the meatballs and heating through. Serve as an appetizer or with spaetzle or egg noodles for an entree.

    liahannah112:

    Ingredients:
    • 3/4 pounds ground pork
    • 3/4 pounds ground beef (80/20 or 85/15)
    • 1/4 pound pancetta, small dice
    • 1/2 cup parmesean, grated
    • 3/4 cups breadcrumbs
    • 1/4 cup parsley, finely chopped
    • tablespoon garlic, minced
    • teaspoon (each) red pepper flakes, ground coriander, ground cumin, caraway seeds (crushed), kosher salt, and ground pepper
    • eggs, lightly beaten
    • 2/3 cups whole milk
    • tablespoons olive oil
    • medium onion, chopped
    • 1/4 pound cremini mushrooms, quartered
    • tablespoon garlic, minced
    • large banana pepper, chopped
    • tablespoon sweet Hungarian paprika (1 heaping tbsp)
    • 1/2 teaspoon hot or half-sharp paprika
    • 1/4 teaspoon smoked paprika
    • teaspoon porcini mushroom powder
    • 1/4 teaspoon (each) dried rosemary, thyme, crushed fennel seeds, and marjoram
    • 1/4 cup parsley, finely chopped
    • 1/2 cup dry white wine
    • 15 oz stewed tomatoes, chopped, with juices
    • cups chicken broth
    • 1/2 cup sour cream
    Directions:
    1. Preheat oven to 325 F. Lightly mix all ingredients for the meatballs except the olive oil together and form into balls 1-1 1/2 inches in diameter. (Depending on size, you should get between 20 and 30.) Allow time to refrigerate them so they firm up a bit.
    2. In an oven-safe pan, brown the meatballs in olive oil on all sides. Remove to a plate, cover with foil, and set aside.
    3. Add the chopped onion to the pan dripping and saute until starting to brown. Add mushroom and saute a few minutes more, until they start to brown as well. Add garlic and peppers and saute until fragrant, about 30 seconds, then add the paprikas, the porcini powder, and the rest of the herbs and spices. Cook, stirring, about a minute. Deglaze with wine. Cook until wine is mostly evaporated, then stir in tomatoes and their juices and the broth. Bring to a boil and return the meatballs to the pan.
    4. Transfer the pan the oven and braise for 1 1/2 hours, stirring occasionally and luxuriating in the awesome aromas that should be enveloping your kitchen at this point.
    5. When the braising time is up, remove the pan from the oven. Put the sour cream into a small bowl, then temper it by stirring in a few spoonfuls of the braising liquid. Stir the sour cream mixture back into the pan, coating the meatballs and heating through. Serve as an appetizer or with spaetzle or egg noodles for an entree.

     
  2. breaded pork chops. fast and easy… which was my nickname in high school

    lookwhoscookingtwo:

    …they called me that because i was fast at running away from bullies, but easy to beat up. anyway, onto the food!

    this is probably the easiest meal i’ve posted, which makes me think that maybe i should have posted the recipes for the other things i made to accompany the pork chops. (i’ll post the recipe for the rice casserole soon!)

    what you’ll need: 3/4 cup bread crumbs, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, dash of cayenne pepper, dash of white pepper, 2 eggs, 6 thin boneless cut pork loin chops, 1/4 cup flour

    first,

    next, dredge pork through egg

    then roll in breading mixture which includes onion powder, garlic powder, paprika, salt, and pepper, and place into greased 9x13 dish

    place into oven at 350 for 30 minutes (preferably with other things like rice casserole and bread)

    and behold, the finished product

     
  3. davidburtkaneilpharris:

    Neil Patrick Harris’s Halloween Party

    From pork-wonton mini brains to eyeball cakes, the Halloween-obsessed actor Neil Patrick Harris and his partner, the talented chef David Burtka, share grotesquely good party ideas.
     
    Step by step description of how to create these various meals, described by David burtka including time for each recipe . Go to web page

    Pork Dumplings with Chile-Sesame Sauce

     
  4. epicurious:

Grilled Pork Chops with Peaches and Pole Beans (Bon Appétit, June 2012)
Yum, yum, yum.

    epicurious:

    Grilled Pork Chops with Peaches and Pole Beans (Bon Appétit, June 2012)

    Yum, yum, yum.

     
  5. Asian pork tenderloin

    what2cook:

    2 tablespoons sesame seeds
    1 teaspoon ground coriander
    1/8 teaspoon cayenne pepper
    1/8 teaspoon celery seed
    1/2 teaspoon minced onion
    1/4 teaspoon ground cumin
    1/8 teaspoon ground cinnamon
    1 tablespoon sesame oil
    1 pound pork tenderloin, sliced into 4 4-ounce portions

    See the whole recipe here

     
  6. image: Download

    mai-b:

NANAKO.
(via No Recipes – Techniques, inspiration and cooking tips from my Japanese kitchen)
     
  7. image: Download

    impudentchit:

Winter Comforts: 
Congee with Pork Spareribs & 
Winter Squash Chowder 
Brr! The weather has swiftly turned to a brisk fall. Ugh. Preparing for the winter ahead is not a happy process. But, it does give me the chance to make my favorite cold day, under the blanket dishes. :)
The first is a congee (rice porridge) that my family makes. Super easy and made in a crock pot. The second is a recipe I got when I visited a family farm’s pumpkin patch, though I later discovered it is a Emeril Lagasse recipe (hah!).
I love these recipes, not only because they are comforting, but they are conducive to a graduate student study schedule. They have a short prep time (where I can relax and just chop, chop), a significant cooking time (where I can read, write), and they make plenty (leftovers for the busy weekdays).
Congee with Pork Spareribs 
1. Heavily salt 1-inch by 1-inch spareribs. Set in fridge for at least a day.
2. Put spareribs in cold water, bring to boil for 2 minutes. Strain.
3. In crock pot, put 1 cup of white rice. Fill crock pot up to 3/4 with water. Add spareribs. I also put in a handful of dried scallops.
4. Cook on High for 5 hours. Or Low overnight.
5. Serve with scallions and a splash of soy sauce.

    impudentchit:

    Winter Comforts:

    Congee with Pork Spareribs &

    Winter Squash Chowder

    Brr! The weather has swiftly turned to a brisk fall. Ugh. Preparing for the winter ahead is not a happy process. But, it does give me the chance to make my favorite cold day, under the blanket dishes. :)

    The first is a congee (rice porridge) that my family makes. Super easy and made in a crock pot. The second is a recipe I got when I visited a family farm’s pumpkin patch, though I later discovered it is a Emeril Lagasse recipe (hah!).

    I love these recipes, not only because they are comforting, but they are conducive to a graduate student study schedule. They have a short prep time (where I can relax and just chop, chop), a significant cooking time (where I can read, write), and they make plenty (leftovers for the busy weekdays).

    Congee with Pork Spareribs

    1. Heavily salt 1-inch by 1-inch spareribs. Set in fridge for at least a day.

    2. Put spareribs in cold water, bring to boil for 2 minutes. Strain.

    3. In crock pot, put 1 cup of white rice. Fill crock pot up to 3/4 with water. Add spareribs. I also put in a handful of dried scallops.

    4. Cook on High for 5 hours. Or Low overnight.

    5. Serve with scallions and a splash of soy sauce.

     
  8. image: Download

    gnambox:

SALTED RICE by Gnam Box
350 gr rice200 gr pork150 gr peas6/7 shitaki mushrooms (soak them into hot water and discard stems)3 eggs1/2 onioncurrysoy sauce

Cook rice with a rice cooker (or in boiling water) and boil the peas.

Rule number one: cut everything into small pieces.

Put plenty of oil in the wok over medium-high heat and add the beaten eggs, cook and break them helping with chopsticks. Put eggs in a plate.
Put 3 tablespoons of oil in the wok over medium-high heat and add the mushrooms, after few minutes add the pork too and cook.
Add the ingredients to the eggs.

For the third time put 3 tablespoons of oil in the wok over medium-high heat and add the onions, then add the cooked rice with 2 tablespoons of curry  and 4 tablespoons of soy sauce.
Toss very well for few seconds.

Add the other ingredients just cooked, salt and mix very well.

请享用。Gnam!

    gnambox:

    SALTED RICE by Gnam Box

    350 gr rice
    200 gr pork
    150 gr peas
    6/7 shitaki mushrooms (soak them into hot water and discard stems)
    3 eggs
    1/2 onion
    curry
    soy sauce

    Cook rice with a rice cooker (or in boiling water) and boil the peas.

    Rule number one: cut everything into small pieces.

    Put plenty of oil in the wok over medium-high heat and add the beaten eggs, cook and break them helping with chopsticks. Put eggs in a plate.

    Put 3 tablespoons of oil in the wok over medium-high heat and add the mushrooms, after few minutes add the pork too and cook.

    Add the ingredients to the eggs.

    For the third time put 3 tablespoons of oil in the wok over medium-high heat and add the onions, then add the cooked rice with 2 tablespoons of curry  and 4 tablespoons of soy sauce.

    Toss very well for few seconds.

    Add the other ingredients just cooked, salt and mix very well.

    请享用。Gnam!

     
  9. image: Download

    iguanainmykitchen:

Creamy Baked Porkchops
1 TBSP Garlic Powder, Chili Powder, Cayenne Pepper, Ground Black Pepper1 TSP Salt
In a bowl: 1 Egg, 1/2 cup olive oil.
In a dish: 1 cup crushed cornflakes cereal.
Rub dry mix into porkchop, dip in olive oil/egg mix, and coat heavily in the cornflake mix on the dish.
Place on cookie pan covered in aluminum foil, sprayed with nonstick spray. Cook for 1 hour on 350 or until your desired doneness.
In a pot on the stove, coat with nonstick spray and add sliced string beans, cooked to desired wellness. Dump 1/2 cup coffee creamer (I used Vanilla) 1 TSP buter, and a pinch of salt. Stir until thick.

    iguanainmykitchen:

    Creamy Baked Porkchops

    1 TBSP Garlic Powder, Chili Powder, Cayenne Pepper, Ground Black Pepper
    1 TSP Salt

    In a bowl: 1 Egg, 1/2 cup olive oil.

    In a dish: 1 cup crushed cornflakes cereal.

    Rub dry mix into porkchop, dip in olive oil/egg mix, and coat heavily in the cornflake mix on the dish.

    Place on cookie pan covered in aluminum foil, sprayed with nonstick spray. Cook for 1 hour on 350 or until your desired doneness.

    In a pot on the stove, coat with nonstick spray and add sliced string beans, cooked to desired wellness. Dump 1/2 cup coffee creamer (I used Vanilla) 1 TSP buter, and a pinch of salt. Stir until thick.

     
  10. followthewus:

    As I was cooking I thought it would be nice and neighbourly of me to share :) I’ve made a few pies, curries and stews since arriving so when I do remember to write down the recipe then there’s more tummy love to go around.

    • Brown small chunks of pork in a pan and season with salt - put it…