Dinner

Porterhouse Pork Chops with Pork Cracklings

Porterhouse Pork Chops with Pork Cracklings
Recipe adapted from Banner Butter’s Chief of Butter, Drew. Visit bannerbutter.com for more recipes using their butter.
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Ingredients
  1. 3 Porterhouse Pork Chops
  2. Salt
  3. Freshly cracked black pepper
  4. 3 garlic cloves
  5. 2 1/2 tablespoons of Roasted Garlic Basil Parsley Butter
Instructions
  1. Set the EGG for direct cooking (no convEGGtor) at 450°F/232°C.
  2. Take the Banner Butter out of the fridge. Crush the garlic cloves (leave skin on) with the flat side of a knife. Heat a cast iron skillet in the EGG for about 10 minutes.
  3. Trim a good portion of the fat from each of the pork chops and cut into 3 or 4 inch strips. Carefully add the fat to the skillet and cook/turn until golden brown on all slides.
  4. While the cracklings are cooking, score the pork chops and add a dash of salt and freshly cracked black pepper on both sides.
  5. Remove pork cracklings and set aside on paper towels to drain. Carefully pour off any additional fat from the skillet.
  6. Add the pork chops and cook on both sides until brown (about 4 minutes for each side). Add the crushed garlic and the pork cracklings, moving them around in the skillet to coat in the cooking liquid. Cook for another 5-10 minutes until pork chops are springy (but not hard) and remove from the EGG.
  7. Divide the Butter evenly and place the Butter on the pork chops; rest the chops for 5 minutes. Plate the buttered chops with garlic and pork cracklings.
Notes
  1. ©Copyright 2016 Big Green Egg®
Adapted from Banner Butter’s Chief of Butter, Drew
Adapted from Banner Butter’s Chief of Butter, Drew
Cooks Recipes http://recipe.cookswarehouse.com/

Lemon-Sage Pork Meatballs over Spaghetti Squash with Herbed Ricotta

Lemon-Sage Pork Meatballs over Spaghetti Squash with Herbed Ricotta
Serves 4
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MEATBALLS
  1. 1 ½ lb ground pork
  2. ¼ cup milk
  3. ½ cup breadcrumbs
  4. ½ cup onion
  5. 1/3 cup parmesan
  6. ¼ cup sage
  7. ¼ tsp cayenne
  8. 2 eggs
SQUASH
  1. 2 spaghetti squash
  2. 2 cups tomato
HERBED RICOTTA
  1. 2/3 cup ricotta
  2. 2 TBSP thyme
  3. 2 green onion
  4. 1 lemon
PREHEAT OVEN & COOK SQUASH
  1. Preheat oven to 400º
  2. Slice squash in half lengthwise then discard seeds & rub squash with oil
  3. Place squash in roasting pan, cut-side down, with ½ cup water then cover with foil
  4. Cook 30-35 min, until tender (alternatively, microwave for 10-12 min in a microwave-safe dish, without tin foil)
PREP & COOK MEATBALLS
  1. Zest lemon
  2. Juice lemon
  3. Chop sage
  4. In a large bowl, combine pork with milk, breadcrumbs, sage, 2 eggs, onion, lemon zest, half of parmesan, cayenne (HOT!), salt & pepper
  5. Form into golf ball-sized meatballs & lay on baking sheet
  6. Cook 18-20 min, until cooked through
MAKE HERBED RICOTTA & FINISH SQUASH
  1. Chop thyme leaves & green onion
  2. Chop tomatoes
  3. In a bowl, combine ricotta with thyme, green onion, lemon juice, remaining parmesan, salt & pepper
  4. With a fork, scrape spaghetti squash to form ‘noodles’
  5. Toss spaghetti squash with tomatoes, 2 Tbsp butter, salt & pepper
PLATE MEAL & ENJOY
  1. Place spaghetti squash on plate, then top with meatballs & garnish with herbed ricotta & lemon wedges
Notes
  1. ©Copyright 2017, Garnish and Gather
Cooks Recipes http://recipe.cookswarehouse.com/

Salsa Verde Chicken Pasta

Salsa Verde Chicken Pasta
Serves 6
Pasta on your Grill? With the Big Green Egg® it's not only possible, it's delicious!
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Ingredients
  1. 3 boneless, skinless chicken breasts, cubed
  2. 1½ tbsp olive oil
  3. 3 tomatillos, chopped
  4. 1 large white onion, chopped
  5. 1 large red bell pepper, chopped
  6. 1½ tsp paprika
  7. Salt and pepper to taste
  8. 3 cups uncooked rigatoni or rotini pasta
  9. 2¼ cups chicken broth (low sodium)
  10. 1½ cups salsa verde
  11. 4 tbsp chopped cilantro (save more for garnish)
  12. 5 ounces cream cheese
  13. 1 lime, juiced
  14. Diced avocado for topping
Instructions
  1. Set the EGG for direct cooking without the convEGGtor at 350°F/177°C.
  2. Preheat a Big Green Egg Cast Iron Skillet for 5 minutes. Add the olive oil, tomatillos, onions and peppers and cook for 5 minutes, stirring occasionally.
  3. Season the chicken with the paprika, salt and pepper; add to the skillet and cook for another 5 minutes.
  4. Add the uncooked pasta, broth, salsa and cilantro. Cook for 25-30 minutes until the pasta is cooked through and the liquid is reduced; swirl in the cream cheese until melted. Remove from the EGG and stir in the lime juice.
  5. Top with diced avocado and cilantro
Notes
  1. Serves 6
  2. ©Copyright 2017 Big Green Egg®
Cooks Recipes http://recipe.cookswarehouse.com/