Turkey Burgers

Turkey Burgers

Tacos Al Pastor

Tacos Al Pastor

Moo Shu Pork

Moo Shu Pork

Marinade
2 tbls light soy sauce
1 tbls oriental dark roasted sesame oil
2 cloves garlic, minced
2 tsp. sugar
1 pound pork tenderloin or loin sliced into 1/8 x 1/2 inch strips
1 tbls cornstarch
3 cups shredded cabbage, carrots
6 green onions thinly sliced
Eight flour tortillas
1/3 cup hoisin sauce

1. In a medium bowl, combine 2 tablespoons water with the marinade ingredients add the pork, tossing to coat. Cover and marinate in the refrigerator 20 minutes.

2. Remove the pork from the marinade; discard the marinade. Heat a large nonstick skillet prepared with nonstick pan spray over medium high heat until hot. Add the pork (half at a time) and stir-fry only 1 to 2 minutes, or until the outside surface is no longer pink. Repeat with the remaining pork. Return all the pork to the skillet.

3. In a small bowl, mix the the cornstarch with 1/4 cup water, stir to dissolve. Add the coleslaw mix, cornstarch mixture, and green onions to the pork Cook and stir until the mixture has thickened.

4. To assemble, spread 1 side of each tortilla with 2 teaspoons hoisin sauce. Spoon about 1/2 cup of the pork mixture in the center of each tortilla. Fold the bottom eadge up over the filling. Fold the right and left sides to the center, overlapping the edges.

Turkey Brine

Brined Turkey

Island Pork Tenderloin with Mango Coconut Rice

Island Pork Tenderloin

2 tsp. salt
1/2 tsp. pepper
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. cinnamon
2 pork tenderloins (2 1/4 to 2 1/2 lbs. total)
2 tbs. olive oil

For glaze:
1 cup packed dark brown sugar
2 tbs. finely chopped garlic
1 tbs. Tabasco

Preheat oven to 350.
Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

Heat oil to a moderately hight heat until just beginning to smoke, then brown pork, turning, about 4 minutes total.

Make glaze by stiring together brown sugar, garlic and tobasco to form a paste. Pat ontop of each browned tenderloin. Roast in the oven until thermometer inserted diagonally in center of each tenderloin registers 140 degrees - about 20 minutes. Let pork stand for 10 minutes before slicing.

Coconut Rice

1 1/2 c. jasmine rice
2 c. lite (or reg.) coconut milk
3/4 c. sugar
3/4 c. milk

First rinse the rice with cold water until water is clear. Put the rinsed
rice in a sauce pan and combine milks and sugar. Bring to boil and then
turn the stove to low. Cover-cook for about 25 min (may be 45 min depending on rice). Serve rice at room temp with sliced mango.

Savory Citrus Pork Chops

Savory Citrus Pork Chops

from Emily Koller

For 6 chops:
½ cup heavy pulp orange juice
3 cloves garlic, crushed
1/3 small onion, finely chopped
¼ tsp. ginger
2 Tbsp. butter
Salt and pepper to taste

1. Trim chops. Combine all ingredients except butter and marinate chops at least 45 minutes or up to 8 hours.
2. Melt butter in skillet, brown chops.
3. Add marinade and simmer chops over low heat one hour or more, add broth if more liquid is needed.

Pulled Pork Sandwiches

Pulled Pork Sandwiches

*You can make this with beef also.

1 pork shoulder
1 Anaheim chili, split in half and seeded or several jalapeno peppers
½ onion, sliced
4 cloves garlic, cut in half

Put the pork shoulder in crock pot. Make small slits all over the meat and insert the garlic cloves. Scatter the onions and the Anaheim chili on the top. Cover crock pot and cook on low about 8 hours.

Remove pieces of meat to a cutting board and shred, discarding any fat as you go. Pour the juices from the bottom of the crock pot through a strainer (defat juices if you wish), then recombine the shredded meat and juices in the crock pot. Keep warm.

You can serve the meat just as is on hamburger buns or add barbecue sauce, either stirring it into the crock pot or pouring it on each sandwich. Salt and pepper if desired. This is very flavorful and will serve a crowd. Good leftovers too.