Balsamic Pork over Smashed Redskins

This recipe came together in the pot. My favorite!

Ingredients:

• 2 lb pork roast
• 2 T dijon mustard
• 4 T balsamic vinegar (divided 2 & 2)
• 1 white onion, chopped
• 3 cloves garlic, chopped
• 1 c chicken stock
• 1 can diced tomatoes (I used basil, garlic and oregano tomatoes)
• 3 red potatoes (mashed)
• 1/2 c feta cheese
• 2 scallions, chopped

Directions:
1. Combine whole pork roast, dijon and 2 T  balsamic vinegar in a slow cooker. Cook covered over low heat for 3-4 hours. Then turn the heat off and leave pork covered for another 3-4 hours. Once completely cool, pull pork by hand.

2. In a sauce pan, saute onions and garlic over medium heat until clear and caramelized. Then add 2 T of balsamic vinegar, canned tomato (with juices), and chicken stock. Boil rapidly for 10 minutes until sauce thickens.


3. Remove from heat, fold in pork, and let sit 10 minutes.

4. Layer pork and sauce over mashed potatoes. Top with crumbled feta and scallions.

Bo's Ribs, Mashed Cauliflower, and Creamed Spinach

Bravo! Sunday dinner at its best!

Dry Rub for Ribs

 Ingredients

• 1 T cumin
• 1 T paprika
• 1 T granulated garlic
• 1 T granulated onion
• 1 T chili powder
• 1 T brown sugar
• 2 T kosher salt
• 1 t cayenne pepper
• 1 t black pepper
• 1 t white pepper

Directions

Combine all ingredients in a large bowl and mix well. Pack the dry rub onto a rack of ribs. Store remainder in an air tight container.

Arrange a gas grill in the following manner: Place pre-soaked wood chips in an aluminum pan on direct heat. Put a pan of water on the lowest rack of the grill. Cook the ribs on the top rack over water with the heat between 225-250 for as long as it takes. You can tell the ribs are ready when the meat retracts from the bone ends by 1/2 inch.

Mashed Cauliflower

Ingredients

• 1 large head cauliflower, finely chopped (about 2 pounds)
• 1 cup chicken stock
• 2 tablespoons roasted garlic
• Kosher salt and freshly ground black pepper
• 1/4 cup whole milk
• 1 cup shredded sharp Cheddar
• 1/4 cup reduced fat sour cream
• 2 tablespoons chopped chives

Directions

Add the cauliflower to a medium-sized saucepan along with the chicken stock. Bring to a simmer over medium-high heat and cook until tender, about 8 to 10 minutes. Add the roasted garlic and season with salt and pepper, to taste. 

Stir in the milk and puree with an immersion blender until smooth. Mix in the cheese and taste for seasoning. Transfer the mixture to a serving bowl and garnish with sour cream and chives. 

Creamed Spinach

Ingredients

• 1 stick Butter
• 8 Tablespoons Flour
• ½ whole Medium Onion, Finely Diced
• 3 cloves Garlic, Finely Minced
• 2 cups Milk
• Salt And Pepper, to taste
• 1 pinch Ground Nutmeg
• 3 Tablespoons Butter
• 24 ounces, weight Baby Spinach

Directions

Melt 1 stick of butter in a pot. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown. Throw in onion and garlic and stir together, cooking for another minute. Pour in milk, whisking constantly, and cook for another five minutes while you cook the spinach.




To cook spinach, melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes.

Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine. Serve immediately.

Chili Rubbed Pork Chops with Black Bean Pineapple Salsa and Roasted Corn

Yum yum yum! The pork chops reheated really well for lunch the next day. I was worried that the chili rub would be too spicy, but brown sugar served to mellow out the chili and make a really great flavor combo. I will definitely be making this again!!



Ingredients:

• 4 pork bone-in rib chops, about 3/4-inch thick, trimmed
• 1 tablespoon chili powder
• 1 1/2 tablespoons light brown sugar, packed
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1/2 teaspoon salt
• 2 ears of corn

Pineapple Salsa:

• Canned crushed pineapple, drained
• 1 can black beans, drained
• 1 jalapeno pepper, seeds and veins removed, finely chopped
• 1/4 red onion, finely chopped
• 1 tablespoon lime juice
• Salt, to taste

Directions: 
1. In a shallow bowl, combine chili powder, brown sugar, garlic powder, onion powder, and salt. Sprinkle both sides of pork with spice mixture. 

2. Broil pork chops on a foil lined baking sheet on high for 6 minutes on each side (or until internal temp reaches 160F)
 
3. Meanwhile in a medium pan, combine pineapple, black beans and lime juice- heat throughout. Once hot, add jalapeno, red onion, and lime juice. Season to taste with salt. 
 

4. Prepare corn by shucking and boiling for 6 minutes. Once it's cooked by boiling, turn a stove burner to medium and roast it until there are little black spots all over it. You typically will hear some popping as a good indicator that it's time to turn the corn. I was nervous to do this, but it was fun and gave the corn such a multi-dimensional flavor. Delish! 

Grilled Pork Tenderloin with Cherry Salsa

Pork tenderloin is one of my favorite things to grill in the summer. It is so easy to make as you can just throw it on the grill with some salt and pepper or dress it up with most marinades. It can also go well with many grilled side dishes. I served this dish with grilled asparagus and halved baby red potatoes both tossed in EVOO (Extra Virgin Olive Oil), salt, and pepper.

Ingredients

Serves 4

1 cup coarsely chopped fresh cilantro, divided

1/2 cup minced shallots, divided

6 tablespoons fresh lime juice, divided

1/4 cup vegetable oil

2 pork tenderloins, about 2 1/2 pounds total

1/2 pound fresh cherries, stemmed, pitted, halved

1 fresh Fresno chile, red jalapeño, or Holland chile, thinly sliced crosswise

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper

Directions

Prepare a grill to medium-high heat. Combine 1/2 cup cilantro, 1/4 cup minced shallots, 4 tablespoons lime juice, and vegetable oil in a resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally.

Meanwhile, combine remaining 1/2 cup cilantro, 1/4 cup shallots, 2 tablespoons lime juice, cherries, chile, and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors to meld.

Remove tenderloins from marinade and season generously with salt and pepper.

Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145°, about 15 minutes. Let rest 10 minutes. Cut into thin slices and serve with salsa.

Grilled Pork Chops with Maple Syrup Sweet Potatoes

Another easy meal which is great for dinner guests as it is inexpensive, easy to make, and always a crowd pleaser. I served the pork chops and sweet potatoes with a side salad and Arizona Arnold Palmer mixed drinks. This half iced tea, half lemonade liquid mix, found in the liquor section of the grocery store, makes one of

my all time favorite summer drinks. Special thanks to Travis my grill master who does ALL the grilling!

Ingredients

Serves 4

4 1-inch thick bone-in pork chops (about 2 pounds)

Salt & Pepper

4 small sweet potatoes (about 1 1/2 pounds), cut into wedges

2 Tbs olive oil

1 Tbs maple syrup

2 scallions, sliced

Directions

1. Heat grill to medium-high.

2. Toss the sweet potatoes with 1 Tbs oil and some salt and pepper.

3. Place the potatoes on the grill, reserving the bowl. Cook, turning often, until tender and slightly charred, 12 to 16 minutes.

4. Season the pork chops with salt and pepper. After 10 minutes of cooking the potatoes place the chops on the grill. About 5 minutes per side.

5. To the reserved bowl add the syrup, scallions, remaining Tbs of oil and some salt and pepper. Add the sweet potatoes and serve with the pork.

Even Cash enjoys a pork chop!