Pork

Meat Ragu

Meat Ragu
This recipe calls for the sauce to be served over warm polenta or pasta.  If you are trying lo lighten up in the new year, substitute "zoodles" or your favorite spiralized vegetable.
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Ingredients
  1. 3 tablespoons olive oil, divided
  2. 3/4 pound mild Italian sausage, casing removed
  3. 2-pound beef chuck roast
  4. 2 1/2 teaspoons kosher salt, divided
  5. 1 cup minced onion
  6. 3 cloves garlic, minced
  7. 1/4 teaspoon red pepper flakes
  8. 2 cups dry white wine
  9. 1 cinnamon stick
  10. 2 sprigs fresh oregano
  11. 2 (28-ounce) cans crushed tomatoes
  12. 1 tablespoon soy sauce
  13. Cooked polenta or pasta
  14. 1 cup shaved Parmesan
  15. 1/4 cup torn fresh oregano leaves
Instructions
  1. Preheat oven to 325 F.
  2. Heat 1 tablespoon oil in Le Creuset Dutch Oven set over medium heat. Add sausage and cook until well browned, breaking up into pieces with a wooden spoon or spatula. Remove to a plate and reserved, chilled, until ready to use.
  3. In the same Dutch oven, heat another tablespoon of oil over medium heat. Season chuck roast all over with 2 teaspoons salt. Brown meat on all sides, at least 3-4 minutes per side. Remove to a plate and reserve. Turn heat to low and pour off fat.
  4. Heat remaining olive oil in the pan. Add onions and garlic and sweat slowly until translucent. Season with red papper flakes and remaining salt. Pour in wine, increase heat to medium, and simmer rapidly until reduced by half, scraping up any brown fond that forms on the bottom.
  5. Return the browned chuck roast to the Dutch oven. Cover with lid and cook in the oven for 1 hour. After an hour, carefully flip the roast. Continue cooking, covered, another hour or 90 minutes until the meat is fall-apart tender. Remove the roast to a large bowl, let cool slightly, then shred into small pieces.
  6. Skim any fat from the liquid, then return the Dutch oven to the stovetop on medium heat. Return the shredded beef and sausage to the pot, along with the cinnamon stick, oregano sprigs, tomatoes and soy sauce. Bring to a rapid simmer, then reduce heat to low and simmer 45 minutes. Taste and season with additional salt if needed.
  7. Serve ragu over warm polenta or pasta, garnished with Parmesan and fresh oregano.
Notes
  1. © 2018 LE CREUSET. All rights reserved
Cooks Recipes http://recipe.cookswarehouse.com/

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/