Entrée - Pork

Almond Stuffed Pork Chops

Yield: 4 Servings

• 4 boneless pork loin chops, 1 1/4-inch thick
• 1/4 c. chopped almonds
• 1/4 c. chopped onion
• 1 tsp. Culinary Secrets N/MSG Gourmet Chicken Base, RFS Item 22562
• 1/8 to 1/4 tsp. Culinary Secrets Pure Almond Extract, RFS Item 26696
• 1 Tbsp. browning and seasoning sauce (optional)
• 1 Tbsp. SilverBrook Grade AA Salted Butter, RFS Item 71800
• 1/4 c. chopped celery
• 2 Tbsp. water
• 1/2 tsp. Culinary Secrets Dried Parsley Flakes, RFS Item 24016
• 2 slices firm white bread, cut into 1/2-inch cubes
• 1 Tbsp. water (optional)

Directions

1. For stuffing, melt butter in medium saucepan over medium heat. Cook almonds, celery and onion in hot butter until vegetables are tender. Stir in the 2 Tbsp. of water, chicken base, parsley flakes and almond extract. Add bread cubes; toss to moisten bread cubes.
2. Cut opening in each chop from the outer side; widen opening into pocket, being careful not to cut through the other side of the chop. Fill pockets in chops with equal amounts of stuffing. Secure with toothpicks.
3. Heat oven to 375 F. Place stuffed chops on roasting rack in shallow roasting pan. Bake, uncovered, until internal temperature is 160 F, approximately 35-45 minutes (check temperature in thickest part of the meat).
4. Combine browning seasoning and 1 Tbsp. of water in small bowl, if desired; brush over chops. Bake for 2 minutes more. Remove toothpicks from chops before serving.

Recipe and Photo by National Pork Board

Pork Apple Mini Burgers

Ingredients

1 Tbsp. olive oil
1 cup Markon Medium Yellow Onion, minced
         RFS Item 78338
2 cloves garlic, minced
1 lb. extra lean ground pork
1 cup Washington Extra Fancy Premium 
        Red Delicious Apples, grated - RFS Item 78008
1/2 cup seasoned bread crumbs
1/4 cup spicy plum sauce
1/2 tsp. salt
1/2 tsp. Culinary Secrets Pepper Pepper Seasoning
            RFS Item 28672
1/2 tsp. Culinary Secrets Ground Ginger
            RFS Item 24054

Directions

1. In skillet, heat oil over medium high heat. Cook onion, stirring often, until tender, about 5 minutes. Add garlic and cook one minute. Remove from heat and let cool.
2. In bowl, stir together pork, grated apple, bread crumbs, plum sauce, salt, pepper, ginger and the cooked onion mixture until well combined. Using 1/4 cup at a time, form into patties 1/2-inch thick.
3. Brown patties on both sides (using either a non-stick skillet or a griddle) until no longer pink in the center, about 5 minutes per side. Serve immediately.

Yield: 12 burgers

Paisano Breakfast Wrap

Ingredients

12 San Pablo 12" Tomato Basil Wraps 12" or Spinach Herb Wraps
     RFS Item 52592 or 13098
12 oz. sour cream
12 oz. prepared pesto
1 qt. cooked and seasoned risotto
2 oz. SilverBrook Grade AA Salted Butter
        RFS Item 73400
4 oz. Markon Green Bell Peppers, diced 
        RFS Item 78247
4 oz. Markon Fancy Fresh Medium Mushrooms, sliced
        RFS Item 78170
1 1/2 tsp. garlic, minced
8 oz. Trifoglio Mild Italian Sausage, cooked and crumbled
        RFS Item C6792
23 large eggs
6 oz. tomatoes, diced
4 oz. Villa Frizzoni Sliced Fancy Black Olives
        RFS Item 31248
8 oz. Villa Frizzoni Feather Shredded Mozzarella Cheese
        RFS Item 61676
2 Tbsp. Markon Fresh Oregano, chopped
           RFS Item 77802
2 Tbsp. Markon Fresh Basil, chopped
           RFS Item 77800
1 oz. Markon Clean & Trim Green Onions, sliced
       RFS Item 76207

Directions

1. Allow tortillas to come to room temperature.
2. Blend sour cream and pesto; refrigerate until needed. Keep risotto warm.
3. Saute peppers, mushrooms and garlic in butter for 2 to 3 minutes. Add sausage; heat through.
4. Pour eggs over meat mixture and scramble until soft. Stir in tomatoes and olives. Add cheese. When cheese begins to melt, gently stir in herbs. Cook until firm throughout with no visible liquid egg remaining. Sprinkle green onions over eggs. Keep warm until serving.
5. To assemble wraps: portion 3 oz. (1/3 cup) risotto across center of tortilla. Add about 1 cup (#8 scoop) of egg mixture and 2 oz. of pesto cream. Roll up tightly. Garnish as desired. Serve immediately.

Yield: 12 servings

Hot & Spicy Spareribs

Ingredients

1-3 lb. rack pork spareribs
1 Markon medium onion, finely chopped
   RFS Item 78338
15 oz. Bountiful Harvest Fancy Tomato Sauce 
         from Concentrate - RFS Item 12042
1 Tbsp. prepared mustard
2 Tbsp. SilverBrook Grade AA Salted Butter
           RFS Item 73400
2 cloves garlic, minced
2/3 cup Katy's Kitchen Distilled Cider Flavored Vinegar
            RFS Item 39500
2 Tbsp. Culinary Secrets Dark Chili Powder
            RFS Item 22890 
1/2 tsp. Culinary Secrets Pepper Pepper Seasoning
            RFS Item 28672

Directions

1. Melt butter in a large skillet over low heat; add onion and garlic, and saute until tender. Add remaining ingredients, except ribs, and bring to boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
2. Place ribs on grill over indirect heat; close grill hood. Grill for 1 1/2 hours and then begin basting with sauce every ten minutes for 30 more minutes.
3. Remove ribs from grill and serve, cutting into serving-size portions. If desired, serve remaining sauce on the side. First bring to boil and boil gently for five minutes.

Yield: 3 servings

Chicken & Prosciutto Pasta Salad

Ingredients

20-5 oz. SilverBrook Boneless, Skinless Chicken Breast
             RFS Item 35774
10 lbs. Villa Frizzoni Farfalle, cooked and cooled
           RFS Item 28856
10 oz. Markon First Crop Jumbo Red Onion, 1/4" diced
          RFS Item 71337
20 oz. Prosciutto, 1/2" diced (or subsititute with bacon or panchetta)
2 1/2 lbs. green beans, blanched and cooled
1 1/4 lbs. roasted red peppers, julienned
5 oz. Villa Frizzoni Fancy Shredded Parmesan Cheese
        RFS Item 70946
1 1/4 quarts Culinary Secrets Royal Caesar Dressing
                   RFS Item 12434
20 fresh basil sprigs, whole

Directions

1. For one order, grill 5 oz. of chicken, cool and dice into 1/2" pieces.

2. In a medium sized mixing bowl, combine chicken with 8 oz. of pasta, 1/2 oz. of onion, 2 oz. of green beans, 1 oz. of roasted red peppers and 2 fl. oz of Culinary Secrets Royal Caesar Dressing.

3. Transfer mixture to chilled serving bowl and top with 1/4 oz. Parmesan cheese and 1 oz. of the diced Prosciutto. Garnish with fresh basil.

Yield: 20 servings

Glazed Ham w/Pineapple-Raisin Sauce

Ingredients

10 lb. Cobblestone Market Gourmet Boneless
         Natural Hardwood Smoked Buffet Ham
         RFS Item 49800

Glaze

3/4 cup maple syrup
1/2 tsp. Culinary Secrets Dried Thyme, crushed
            RFS Item 24434
6 oz. frozen pineapple-orange or pineapple juice concentrate
1/4 cup + 2 Tbsp. white balsamic vinegar

Pineapple-Raisin Sauce

2 Tbsp. butter
1 1/2 cup golden raisins
1 tsp. Culinary Secrets Dry Mustard, ground
         RFS Item 24078
2 Tbsp. + 2 tsp. cornstarch
6 oz. frozen pineapple-orange or pineapple juice concentrate
2/3 cup onion, finely chopped
2 1/2 cup water
1/2 cup maple syrup
1/2 cup white balsamic vinegar

Directions

1. Heat oven to 325 F. Place ham on rack in shallow roasting pan. Bake, uncovered, for 2 1/2 hours, until internal temperature is 140 F (about 15-18 minutes per pound).

2. In small saucepan, combine all of the glaze ingredients: maple syrup, thyme, juice concentrate and vinegar. Bring to a boil. Reduce hat to low, simmer uncovered for 5-10 minutes or until slightly thickened, stirring occasionally. Baste ham with glaze the last 15-20 minutes of baking.

3. In medium saucepan, saute onion in butter until tender. Add remaining juice concentrate, water, raisins, maple syrup and mustard. Stir together vinegar and conrstarch; stir into raisin mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

4. Slice ham and serve with Pineapple-Raisin Sauce.

Yield: 36

Italian Sausage & Vegetable Frittata

Ingredients

2 oz. ground sweet Italian sausage, cooked and drained
1/4 cup red onions, diced 1/4"
1/4 cup zucchini, diced 1/4"
1/4 cup fresh tomato, diced 1/4"
1/4 cup portabella mushroom, diced 1/4"
1 oz. extra virgin olive oil
3 large eggs, beaten
3 oz. San Pablo Queso Blanco, grated
         RFS Item 71926
1 Tbsp. fresh basil, chopped
salt and ground black pepper to taste

Directions

1. Preheat broiler to medium high.

2. Heat a 6" nonstick saute pan over medium high heat. Add the olive oil and saute onion, then add mushroom, zucchini and season. Cook 1 minute, add the tomato and saute until liquid is gone. Sprinkle with half of the grated cheese.

3. Add the eggs, season again and stir until nearly set. Top with remaining cheese.

4. Place saute pan under broiler and melt cheese.

5. Transfer the frittata to a dinner plate and garnish with fresh chopped basil.

Yield: 1 serving

Crispy Mandarin Riblets

Ingredients

4 lbs. pork spareribs, sawed in thirds across bones
1/4 cup lite soy sauce
2 Tbsp. dry sherry
1 garlic clove, crushed

Directions

Cut ribs into 1 rib pieces. Place in steamer basket or on steamer rack. Set basket over boiling water; cover pan and steam 30 minutes. Meanwhile, combine soy sauce, sherry and garlic in large bowl; add ribs and stir to coat each rib well. Marinate 2 hour, stirring frequently. Remove ribs from marinade and place, meaty side up, on rack of broiler pan. Bake in 425 F oven for 15 minutes, or utnil brown and crispy. Serve with warm Mandarin Peach Sauce (see below).

Serves: 6

Mandarin Peach Sauce

Ingredients

1 15 oz. can sliced peaches, drained
3 tsp. teriyaki sauce
1 Tbsp. cornstarch
1 Tbsp. sugar
1/4 tsp. fennel
1/4 tsp. black pepper
1/8 tsp. ground cloves
1/8 tsp. garlic powder

Directions

Place peaches in blender container. Cover and process on high speed until smooth; pour into small saucepan. Combine teriyaki sauce and cornstarch; stir into peaches with sugar, fennel, pepper and cloves. Bring to boil over medium heat. Simmer until sauce thickens, about 2 minutes, stirring constantly. Remove from heat and stir in garlic powser. Serve with Crispy Mandarin Riblets, or as a basting sauce for grilling pork. Makes 1 cup of sauce.

Crispy Portabello Mushroom Salad
Featuring Culinary Secrets Creamy Caesar Dressing

Ingredients

20 oz. Culinary Secrets Creamy Caesar Dressing
          (RFS Item #28502)
20 oz. Crispy Portabello (see below)
15 oz. Markon Organic Baby Mixed Spring Greens
          (RFS Item #76290)
5 oz. Frisee greens
8 oz. Prosciutto di Parma, thinly sliced

Crispy Portabello

20 oz. Portabello mushroom, medium-sized, sliced
2 cups all-purpose flour
2 Tbsp. kosher salt
2 Tbsp. black pepper
2 cups olive oil

Directions

Crispy Portabello: Place 1/2 olive oil into saute pan. Dredge sliced portabello in seasoned flour. Deep fry until golden brown. Repeat with remainder of olive oil and portabellos.

Place spring greens and frisee onto plate. Arrange crispy portabello and Prosciutto on top of greens. Drizzle with Culinary Secrets Creamy Caesar Dressing.

Grilled Bratwurst
w/Onions Braised in Beer & Mustard

Ingredients

4-4 oz. fresh bratwurst (or cooked or smoked varieties)
2 Tbsp. bacon fat, lard or olive oil
3 cups thinly sliced onion, about 2 medium yellow onions
1/8 tsp. sugar
12 oz. dark or amber beer
2 bay leaves
2 Tbsp. coarse-ground country-style mustard
4 crusty hoagie or Italian rolls, split

Directions

Heat fat in 12-inch deep skillet over medium heat. Add onions and sugar,
stir well to coat with fat. Saute onions, stirring frequently, for 10 minutes, or until starting to turn golden brown. Add beer, scraping up any browned bits from bottom of pan. Add bay leaves, lower heat and simmer for about 10 minutes. Stir mustard into onions, remove from heat and set aside, discarding bay leaves.

Grill bratwurst over medium hot fire, turning to brown evenly, until nicely browned and internal temp reaches 160 F. Remove from grill and add to skillet with onions. Over medium heat, cook and stir until sauce becomes syrupy. Serve bratwurst in rolls, generously smothered with mustardy onions.

Serves: 4