Green bean pate with basil

Ingredients

1/2 lb fresh green beans, trimmed
1 tbsp vegetable oil
1 small onion, coarsely chopped
3 hard-cooked eggs, cut up
3 tbsp finely chopped fresh basil
1 tsp lemon rind
mayonnaise, preferably homemade

Salt and pepper
crackers or pita toasts

How to prepare

Cook beans until tender by boiling or steaming them. In a skillet, heat oil; add onions and saut

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Sylvia’s world-famous spareribs

Ingredients

2 slabs pork spareribs (ab 1 1/2 lb ea)
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp crushed red pepper flakes
2 to 3 cup white wine vinegar
Barbecue sauce:
16 oz red devil hot sauce
2 1/2 tsp crushed red pepper flakes
1 sm onion, sliced
1 sm stalk celery, sliced
3 cup tomato puree
1 1/2 cup water
1 1/2 cup sugar
1 lemon, slices

How to prepare

These are the real thing people come from around the corner, around the city, and around the world to eat these ribs at sylvia’s the secret? Tangy, not too sweet barbecue sauce and a special way of preparing the ribs that’s described here:
To make the ribs easier to handle, cut each slab between the middle bones into 2 equal piece rub the salt, black pepuer, and red pepper into both sides of the ribs place the ribs in a deep baking dish, cover them, and refrigerate overnight preheat the oven to 450

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Curried pork chops

Ingredients

8 thin pork chops
dash of salt
dash of pepper
1 tsp vegetable shortening
1 large onion, chopped (1 cup)
1 tbsp curry powder
1 cup catsup

1/2 cup worcestershire sauce
1 tbsp cider vinegar
3/4 cup water

How to prepare

Sprinkle pork chops with salt and pepper; brown in shortening in a large frying pan; remove and set aside. Stir onion and curry powder into drippings in pan; saut

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Savory marinade for pork

Ingredients

1 cup dry white wine
3 lg cloves garlic, minced
2 tsp cumin
1/4 tsp ground black pepper
1/4 tsp salt

How to prepare

Combine all ingredients. Pour over 6 lean boneless pork chops, at least 3/4″ thick (stab pork chops with a sharp knife several times). Marinate at least 2 hours. Grill or broil (or bake) pork chops, brushing with marinade during cooking. Serves 6.

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Steamed Pork Spareribs: Authentic Chinese Recipe

http://www.youtube.com/v/Pmvkn9NPFZo?version=3&f=videos&app=youtube_gdata

This is my mom’s recipe for Chinese Steamed Pork Spareribs. It is cooked in the traditional way, with garlic, ginger and black beans. This dish is common in China’s Guangdong Province, including areas such as Hoiping and Toisan

Read more:
Steamed Pork Spareribs: Authentic Chinese Recipe

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Greek meatballs with egg and lemon sauce

Ingredients

1 1/2 lbs ground lamb or beef
1 medium onion, minced
1 clove garlic, minced
2 tbsp minced parsley
1 tsp dried basil or mint
1/3 cup uncooked rice
1 tsp dried oregano

Salt and pepper to taste
3 eggs
chicken or beef stock
2 tbsp vegetable oil
1/4 cup lemon juice
minced parsley
cooked rice

How to prepare

Put meat into a bowl with onion, garlic, uncooked rice, herbs, salt and pepper. Beat two of the egg whites until they froth and add them as well. Reserve yolks and the other egg for the sauce. Gently mix with a fork or your hands, and form walnut-size balls. Fry meatballs in vegetable oil over low heat. When lightly brown, remove with a slotted spoon to a saucepan. Add enough stock to cover meatballs, and simmer, uncovered, for 20 minutes. Pour off stock through a sieve, and measure it. You will need 1 1/2 cups for the sauce. To make the sauce, beat reserved egg yolks and the whole egg together until quite frothy. Whisk in lemon juice bit by bit, then whisk in hot stock bit by bit, beating steadily. Pour over meatballs, and cook, stirring, over low heat until sauce thickens. Do not let it come to a boil, or it will separate. Serve on a bed of rice, sprinkled with parsley. Makes four servings.

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Grecian chicken pie

Ingredients

4 cups cubed cooked chicken
2 cups sliced fresh mushrooms
3/4 to 1 cup margarine or butter
2 tbsp flour
1/2 cup chopped onion
1 14-1/2 oz can stewed tomatoes
1/2 cup water

1 tbsp chicken instant bouillon
1/4 tsp thyme leaves
1/4 cup sliced pitted ripe olives
16-oz pkg frozen filo pastry leaves
grated parmesan cheese

How to prepare

Preheat oven to 350 f. In large skillet, cook mushrooms and onion in 2 tbsp margarine until tender. Add flour, stirring until smooth. Add tomatoes, water, bouillon and thyme; cook and stir until bouillon dissolves. Remove from heat; stir in chicken and olives. Melt remaining margarine. Place 2 sheets pastry in bottom of greased 15 x 10 jellyroll pan, pressing into corners. Brush with margarine; repeat using 2 sheets pastry brushed with margarine for each layer, until half of pastry has been used. Spread chicken filling over pastry; repeat layering with pastry sheets and margarine until all the pastry has been used. Trim edges of pastry even with edge of pan. Sprinkle lightly with cheese. Bake 25 minutes or until pastry is golden.

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Applewood smoked loin of pork

Ingredients

Brine:
2 qts water
1/2 cup kosher salt
11/4 cup sugar
3 bay leaves
1 tbsp finely chopped garlic
3-lb boneless center-cut pork loin roast
2 tbsp minced fresh shallots
1 tbsp whole allspice berries
1 tbsp hot pepper sauce

How to prepare

To make the brine:
In a lg saucepan combine the water, kosher salt, sugar, bay leaves, garlic, shallots, allspice, and hot pepper sauce and bring to a boil over high heat turn off the heat and cool oompletely submerge the pork loin in the brine, cover the saucepan, and refrigerate for a minimum of 16 hours and a maximum of 24 hours remove the pork loin from the brine, rinse under cold water, and pat dry the loin may be refrigerated, well wrapped, until ready to smoke, up to 1 day

To smoke the pork loin:
Place the brined pork loin on the top shelf of smoker follow the instructions included with the smoker and begin smoking the pork loin using the first of 3 pans of applewood chunks total rotate pans as directed when the smoking process is complete, immediately remove the smoked pork loin from the smoker the pork loin is not cooked during the smoking process and therefore must be roasted in the oven or wrapped in foil and refrigerated (the pork loin should be cooked the same day it is smoked )

To roast the pork loin:
Preheat theooven to 375f put the smoked pork loin in a roasting pan and roast for 45 mins, or until the meat has an internal temperature of 155

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Smoked chili salsa

Ingredients

1 can chipotle chiles in adobo sauce
2 cup boiling water
2 tbsp tomato paste
1 tbsp strong red wine or balsamic -vinegar or more to taste
2 tbsp brown sugar

How to prepare

Blend the chiles and water together in a food processor or blender until smooth. Add the other ingredients and blend again. Taste and adjust the flavorings as desired. Serve salsa with beans, eggs or in soups. Makes 2 cups.

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Boned fillet of pork

Ingredients

4-lb fillet of pork
1/3 cup brandy, rum or bourbon
2 cups pineapple juice
1 can of pineapple slices
1/4 tsp thyme
1 bay leaf
1 tsp salt

1/2 tsp pepper
parsley

How to prepare

Heat a heavy dutch oven and brown the pork in it, turning frequently to render the fat. When the meat is golden brown all around, pour the liquor over it and ignite! When the flame dies down, add the pineapple juice and seasonings. Cover the pan and cook over very low heat, allowing 25 minutes per pound. Remove the pork from the pan and strain the juices through a strainer lined with a damp cloth. ( the excess fat will cling to the cloth.) Return the juices to the pot and correct the seasoning. Add the pineapple slices to the pan gravy to warm them, and keep the sauce hot while you slice the pork and arrange it on a serving platter. Garnish the platter with the pineapple slices and parsley and pour the juice over the meat. 8 to 10 servings.

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