Hungarian Pork Goulash

Hungarian Pork Goulash

Hungarian goulash is a rustic stew of meat, onions, and potatoes, and seasoned with paprika and caraway seeds. Print Hungarian Pork Goulash Author: Kristin Recipe type: Main Cuisine: Hungarian Prep time:  15 mins Cook time:  30 mins Total time:  45 mins Serves: 6-8   Ingredients ¼ cup unsalted butter 2 tablespoons vegetable oil 1 yellow onion, finely chopped 2 garlic cloves, finely chopped 1 pound pork tenderloin, trimmed of fat and cut into ½ inch cubes 2 tablespoons hot paprika ½ tablespoon caraway seeds 8 cups beef stock 1 cup dry white wine 2 potatoes, peeled and cut into ½ inch cubes salt and freshly ground pepper ¾ cup sour cream 4 tablespoons chopped fresh chives 8 ounces cooked egg noodles Instructions In a large saucepan, warm the butter and oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, 2-3 minutes. Raise the heat, add the pork and sauté until it is lightly browned, 3-5 minutes. Sprinkle in the paprika and caraway seeds and sauté for 1 minute more. Add the stock, wine and potatoes. Bring to a boil and deglaze the pan by stirring to dislodge any browned bits. Reduce heat and simmer, uncovered, until the pork and potatoes are tender, about 30 minutes. Season to taste with salt and pepper, ladle into bowls over the egg noodles and garnish with the sour cream and chives. 3.4.3177...
Pork Roast with Cider-Herb-Grape Sauce

Pork Roast with Cider-Herb-Grape Sauce

This is my mother’s recipe and one of my favorites from childhood. It is a casually elegant dish suitable for serving to kids as well as to company. Print Pork Roast with Cider-Herb-Grape Sauce Author: Kristin Recipe type: Main Cuisine: French Prep time:  20 mins Cook time:  2 hours Total time:  2 hours 20 mins Serves: 4-6   Ingredients 2 ½-3 lb. pork roast (with twine) ¼ teaspoon salt ¼ teaspoon pepper 2 tablespoons olive oil (divided in half) ¼ cup calvados 2 sprigs fresh rosemary 2 sprigs fresh thyme 3 bay leaves 3 tablespoons butter 2 yellow onions, coarsely chopped 1 cup apple cider ½ cup heavy cream 1 bunch (2 lbs.) green seedless grapes Instructions Marinate pork with herbs, ½ of the oil, and calvados for 3-4 hours. Remove pork but save marinade. Sprinkle pork with salt and pepper. In large skillet, heat other ½ of oil over medium-high heat; sear pork on all sides, about 10 minutes. Remove pork and set aside. Sauté onions until softened in pan and drippings used to brown pork. Place pork, reserved marinade, onions, salt/pepper, and cider in Dutch oven and bring all to a boil, then reduce to a simmer and cover. Cook on low heat until pork is tender (about 2 hours). Once cooked, remove pork from pot, add cream and grapes and cook at high heat for about 5 minutes. Slice pork, cover with sauce and serve. 3.4.3177...
Choucroute Garnie

Choucroute Garnie

Choucroute is French for sauerkraut. You can find it in any French brasserie. It is great served with beer or Alsace Riesling and hearty rye bread. Our family always served it on Thanksgiving because it’s such a hearty cold weather dish. This version is a combination of my grandmother’s recipe and one that I found on the Williams-Sonoma website. Print Choucroute Garnie Author: Kristin Recipe type: Main Cuisine: French Prep time:  20 mins Cook time:  3 hours Total time:  3 hours 20 mins Serves: 6-8   Ingredients 3 pounds store-bought sauerkraut, uncooked 2 tablespoons unsalted butter 2 yellow onions, minced 4 bacon slices, diced 2 bay leaves 4 whole cloves 20 juniper berries 2 garlic cloves, minced 2 cups fruity white wine, preferably Riesling 2 cups chicken broth 8 pork sausages or 1 kielbasa sausage, about 2 pounds total 1 smoked pork butt 2 pounds smoked pork loin 1 pound Canadian bacon Few slices of boiled ham 5-10 frankfurters (hot dogs) 2 pound red potatoes, unpeeled, cut into 1½-inch pieces Salt and freshly ground pepper, to taste Instructions Place the sauerkraut in a large colander and rinse well with cold running water. Drain well and set aside. In a very large, heavy pot over medium-low heat, melt the butter. Add the onions and bacon and sauté, stirring occasionally, until the onions are soft, about 10 minutes. Add the bay leaves, cloves, juniper berries, garlic, wine, broth and sauerkraut. Increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer gently until the sauerkraut is tender and the flavors have blended, 2 to 2½ hours. Prick the...
Larry’s Green Chili

Larry’s Green Chili

When it’s chili roasting season, I always buy a bunch and make this tasty recipe. Print Larry's Green Chili Author: Kristin Recipe type: Main Cuisine: Southwestern Prep time:  15 mins Cook time:  1 hour Total time:  1 hour 15 mins Serves: 6-8   Ingredients 2 pounds pork shoulder, cubed 1 tablespoon olive oil 8 cloves of garlic, diced 2 yellow onions, diced 4-5 Roma tomatoes, diced 1 quart fresh roasted Hatch or Pueblo green chilies (or 2 small cans), peeled and chopped 1 bunch cilantro, chopped 2 jalapeños, cored/seeded and chopped (if you want it spicy, leave more core and seeds in) 1 teaspoon salt 1 teaspoon pepper 4 cups water or chicken broth juice of 1 lemon juice of 1 lime Instructions Char cubed pork in salted stock pot. Once browned, set aside on a plate. Add olive oil, onions and garlic to pot and sauté until softened. Add Roma tomatos and chilies. Add cilantro, jalapeños, salt, and pepper. Mix all ingredients together. Cover with water or chicken broth, lemon juice and lime juice. Bring to a boil, reduce heat to simmer, cover loosely, and simmer for 1 hour. Serve with white rice or tortillas. 3.4.3177...
Grilled Barbecue Pork and Plum Kabobs

Grilled Barbecue Pork and Plum Kabobs

Sweet and spicy kabobs when plums are in season. Print Grilled Barbecue Pork and Plum Kabobs Author: Kristin Recipe type: Main Cuisine: American Prep time:  10 mins Cook time:  12 mins Total time:  22 mins Serves: 4   Ingredients 3 ripe but firm plums, cut into 6 wedges 1 (1-pound) pork tenderloin, trimmed and cut into 1½-inch pieces ½ cup prepared barbecue sauce, plus more for serving 1 red onion, cut into large chunks ½ teaspoon fine sea salt 1 tablespoon finely chopped fresh herbs, such as flat-leaf parsley and thyme Instructions Prepare a grill for medium heat cooking. In a large bowl, toss plums and pork with barbecue sauce. Add onion and gently toss again. Thread plums, pork and onion onto 8 (8- to 12-inch) skewers. (If using wooden skewers, soak them in water for 30 minutes first.) Grill kabobs, flipping halfway through, until just charred in parts and pork is cooked through, 10 to 12 minutes total. Transfer kabobs to a platter, season with salt and scatter herbs over the top. Serve hot with more barbecue sauce on the side. 3.2.2925...