Pork Milanese

  

    Ingredients

1 cup bread crumbs

1/2 cup grated Parmesan

2 large eggs

6 boneless pork loin chops, pounded thin

Salt and freshly ground black pepper

1/4 cup olive or vegetable oil

6 lemon wedges

1 Tablespoon chopped fresh parsley

　

Directions

Preheat the oven to 200 degrees F.

Place the crumbs into a large shallow bowl, mix in the parsley and cheese.. Lightly beat the eggs in a shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely.

Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.

Transfer the pork to plates and serve with lemon wedges.

Debbie's Cumin-Curry Pork with roasted sweet onions, Cubanelle peppers, and roasted potatoes

Recipe courtesy of Debbie Curry

Ingredients:

3 1/2 lb. boneless pork roast (or pork loin or chops also)
4 or 5 Cubanelle peppers (or any you prefer)
2 lbs fingerling potatoes (or 10 baby white, cut in half)
1 large onion, cut into wedges
1 large clove garlic, cut into thin slivers
2 Tbs. brown sugar
1 1/2 tsp. curry powder
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper


Directions:

Preheat oven to 375. Cut several slits in the roast, insert garlic slivers. In bowl, blend brown sugar, curry powder, cumin, salt and pepper. Rub mixture evenly on pork roast.

Put roast in roasting pan, place onion wedges and peppers around roast. Add 1/2 cup water or chicken broth, or some extra virgin olive oil to the pan.

Roast 1 hour 15 minutes to 1 hour 30 minutes. Cover and let stand 5 to 10 minutes before serving.

Grandmother’s Italian Meatballs

This is both my mother and mother-in-laws recipe for their italian meatballs. The only difference between the two is one uses fresh Parsley and the other Basil!

Ingredients

1 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
4 cloves garlic, minced
2 eggs
1 cup freshly grated Romano cheese
1 1/2 tablespoons chopped Italian flat leaf parsley OR the other Grandmother....
1 1/2 tablespoons chopped fresh Basil
salt and ground black pepper to taste
2 cups stale Italian bread, crumbled
1/2 cup milk
1 cup olive oil

Directions

Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.

Combine the bread and milk in a small bowl, mashing with a fork, until a smooth paste forms. Add into meat mixture.

Shape into meatballs, using about 3 TBS of meat.

Heat the olive oil over medium-high heat in a frying pan. Cook meatballs in a single layer in batches. When the meatballs are very brown and slightly crisp remove from the heat and drain on a paper towel.

*For a healthier preparation, cook them on a large sheet pan on 400 degrees, turning them occasionally to brown on all sides. Also, some meatball experts claim the best method is to drop them uncooked in their "Sunday sauce" or "Gravy". It's supposed to make the gravy all the more flavorful!

Pork and LemonGrass Meatballs in Lettuce Cups

Recipe courtesy of: Nancy Josland Dalsin

Ingredients:

1 pound ground pork
...1 lemongrass stalk, bottom 5 inches only, smashed with rolling pin, then minced
1/4 cup chopped shallots
2 tablespoons chopped fresh cilantro
2 tablespoons fish sauce
2 garlic cloves, chopped
1 tablespoon vegetable oil
1 teaspoon sugar
1/2 teaspoon ground white pepper

Dipping Sauce and Assembly

1 lemongrass stalk
1/4 cup fresh lime juice
1/4 cup fish sauce
2 tablespoons chopped fresh cilantro
2 tablespoons coarsely grated carrot
4 teaspoons (packed) golden brown sugar (needs it to balance the sour and salty flavours)
2 teaspoons minced green Thai chile or serrano chile with seeds
2 tablespoons vegetable oil
1 head of butter lettuce leaves separated
1 small Cucumber, thinly sliced

*Fish Sauce can be found in the Asian foods section of most supermarkets.

Meatballs Directions:

Chill pork in freezer while making lemongrass paste. Combine lemongrass, 1/2 teaspoon salt, and remaining ingredients in processor; pulse until paste forms. Add chilled pork; pulse to blend. Shape into 24 balls (each about 1 tablespoonful0> Place on rimmed baking sheer. Cover; chill at lease 1 or or overnight.

Dipping Sauce and Assembly
Cut bottom 3 inches from lemongrass. Smash with rolling pin, then mince. Measure 1 tablespoon and place in small bowl (reserve the rest for another use). Add lime juice, fish sauce, cilantro, carrot, sugar and chile to bowl; whisk until sugar dissolves.
Heat oil in large skillet over medium heat. Add meatballs; brown until cooked through, turning occasionally, about 15 minutes. Transfer to 1 side of large platter.
Arrange lettuce leaves and cucumber on platter with meatballs. Allow guests to place meatballs in leaves, garnish with cucumber and drizzle dipping sauce over.

Chicken and Sausage Cassoulet

Recipe by: Nancy Josland Dalsin


This chicken and sausage cassoulet recipe is a modern update on the classic white bean cassoulet from Toulouse. This version evokes particularly complex and developed flavors by cooking certain ingredients separately, and then together. The result is an irresistible, hearty stew.

Ingredients:

1 pounds dried white beans, soaked, sorted, and rinsed
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound lardons (bacon strips)
2 large white onions, peeled, halved, and cut into
1 pound bulk pork sausage
1 1/2 pounds boneless chicken breast, cut into 1-inch pieces
1 pound chicken legs
2 pounds tomatoes, seeded and chopped
1 cup dry white wine
1 quart chicken stock
1 bouquet garni
3 cloves garlic, chopped
1 tablespoon tomato paste
3/4 teaspoon salt
1/4 teaspoon black pepper
2 carrots, peeled and cut crosswise into 1/4-inch slices
1/2 cup bread crumbs
1 teaspoon finely chopped fresh parsley
1/2 teaspoon finely chopped fresh thyme
4 teaspoons melted butter

Preparation:

Place the beans in a large saucepan and cover them with cold water. Bring the beans to a gentle simmer over medium heat. Cover and cook them until they begin to turn tender, about 1 hour and 15 minutes. Add 1 teaspoon salt and 1/4 teaspoon ground black pepper to the beans and cook until the liquid has absorbed, about 25 additional minutes. Remove the beans from the heat, drain and discard any additional liquid, and set the beans aside.

In a large skillet over medium-high heat, cook the lardons for 5 minutes, until they turn brown. Transfer them to a plate. Add the onions to the pan and sauté them for 10 minutes, until they turn light golden brown. Transfer them to the plate with the lardons. Brown the sausage and transfer it to a bowl.

Preheat the oven to 350F. Drain all but 4 tablespoons of the fat from the skillet. Add the chicken breast pieces to the fat and brown them over medium-high heat. Transfer the chicken to the bowl with the sausage. Brown the chicken legs in the skillet and transfer them to the bowl.

Combine the lardons, onions, sausage, chicken pieces and legs, tomatoes, wine, chicken stock, bouquet garni, garlic, tomato paste, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper in a large casserole dish. Cover with a lid or foil, and bake the casserole for 25 minutes. Add the carrots to the casserole, cover, and bake for an additional 20 minutes.

Add the reserved white beans to the hot casserole and gently stir the mixture. In a small bowl, toss the bread crumbs, parsley, and thyme with the melted butter. Sprinkle the seasoned bread crumbs over the casserole and bake it, uncovered, for 1 hour. Discard the bouquet garni and serve the cassoulet hot.

Marinated Loin of Pork

Recipe by: Barefoot Contessa

Ingredients:

Grated zest of 1 lemon
3/4 c freshly squeezed lemon juice (4 to 6 lemons)
1/2 c good olive oil, plus some to brush grill with
2 T minced garlic (6 cloves)
1 1/2 T minced fresh rosemary leaves
1 T chopped fresh thyme leaves
2 tsp Dijon mustard
Kosher Salt
3 pork tenderloins
Freshly ground pepper

Directions:

Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a sturdy 1 gallon re-sealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

When you’re ready to cook heat grill. Brush the grill w/ oil to prevent the pork from sticking. Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously w/ salt and pepper. Grill the tenderloins, turning a few times to brown on all sides for 15 to 25 minutes. Transfer the tenderloins to a platter and cover w/ aluminum foil. Allow to rest for 10 minutes. Carve 1/2 thick diagonal slices. The thickest part will be quite pink (it’s just fine!) and the thinnest part will be well done

Pork Chops in Creamy Mushroom and Onion Sauce

Ingredients:

8 Boneless Pork Cutlets
1 can condensed Cream of Mushroom Soup Mix
Also: 1 Can full of milk
2 TBS Minced Onion (or onion flakes)
½ cup flour
½ TBS Parsley
1 Chicken Bouillon cube
½ cup water, more or less
2 TBS Vegetable or Canola Oil
1 TBS Butter or margerine
Salt, Pepper, Paprika
Parmesan Cheese

Directions:

In a pie dish whisk together the flour and season it with Salt, Pepper and Paprika to taste. Dredge the cutlets in the flour mixture, shake off any excess.

Brown the cutlets in the vegetable oil in a large Sauté’ pan. Remove and set aside. Drain oil from the pan, put heat on medium. Add the butter, soup mix and milk, whisking to blend evenly. Add in the bouillon cube and a little water to get the sauce to the desired consistency. Stir in minced onion and Paprika.

Add the pork cutlets back to the pan. Bring to a simmer, then reduce heat to low. Let simmer for 10-15 minutes. Add in about 1 TBS of Parmesan cheese and Parsley.

Serve with some Orzo cooked with chicken broth and herbs of preference.

Ham Casserole

Recipe courtesy of Nikki Hollowell Gwin

Ingredients:

3 cups cubed ham
1 cup uncooked rice
2 cups milk
2 cups grated cheese
1 cup fresh chopped parsley (ok, i did not have fresh and had to use dried)
...1 chopped bell pepper
salt and pepper

Directions:

Cook rice according to pkg directions. Then mix all ingredients and pour into greased cassarole dish. Bake at 325 for 1 hour.

Stuffed Peppers

Ingredients:

1 lb ground beef/1 lb ground pork
6 Red, orange,yellow or Green Peppers, hollowed out with the tops cut off, or sliced lengthwise
1 egg
4 cloves of garlic, chopped
1/2 cup tomato sauce
¾ cup breadcrumbs

*Optional*
(¾ cup uncooked white rice or Orzo pasta)

3 Tbs Pecorino Romano cheese
3 tsp chopped Parsley
1/2 tsp "Italian Seasoning"
Salt and Pepper to taste

*optional* 2 cups prepared tomato sauce to pour over the top

Directions:

Preheat oven to 375 degrees.

Combine all the ingredients (except for the peppers and 2 cups tomato sauce) together in a large mixing bowl. If the mixture is too dry, add a little more sauce.

Slice down into the pepper all around the stem and pull it out. Shake out the excess seeds. With a spoon, stuff the meat mixture into the peppers. Spray a casserole dish with non-stick spray and drizzle a little EVOO on the bottom. If you are using tomato sauce, pour ½ of it on the bottom of dish. Place stuffed peppers in the dish standing up (slice off a little on the bottom to make them stand straight) Brush the tops and all sides of the peppers with EVOO, sprinkle with a little cheese and salt and pepper. Bake until peppers are slightly browned and meat is crispy on top.

*If using a slow cooker, cook 5-6 hours on low or 4 hours on high.*

*optional*
Serve on top of fresh tomato sauce or spoon over the top and sprinkle with cheese.

Pork Chops with Creamy Mushroom Sauce

Ingredients

6 pork chops
1 teaspoon salt
1/4 teaspoon ground black pepper
garlic powder and paprika to taste
1 egg
1 cup Italian style bread crumbs
¼ cup Parmesan Cheese
3 TBS chopped parsley
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk

Directions

Preheat oven to Broil. Spray a rimmed bake sheet with non-stick spray, drizzle a little EVOO on the tray.

In a bowl blend, bread crumbs, parmesan cheese, parsley, garlic powder and paprika to taste. In another shallow bowl beat the egg with about 2 TBS of water.

Dip the pork chops into the egg and dredge into the bread crumb mixture. Place on tray and broil on both sides until brown and crispy. About 8-10 minutes per side.

Lower the oven temperature to 375 degrees. Butter a 9 x 14 bake or casserole dish.

In a bowl mix the mushroom soup and milk; stir until blended. Add cooked pork chops to bake dish in one layer and pour over the creamy mushroom sauce.

Bake, covered, for 30 minutes until chops and sauce is brown and bubbly.

Pasta with Escarole, White Beans and Chicken Sausage

Recipe by Healthy Recipe with Ellie Krieger
http://www.foodnetwork.com/recipes/ellie-krieger/pasta-with-escarole-white-beans-and-chicken-sausage-recipe/index.html
Cook Time:15 min
Level: Easy
Yield: 4 servings (serving size 2 cups)

Ingredients:

3/4 pound whole-wheat bowtie (or other shape) pasta
1 tablespoon olive oil
1/2 medium onion, chopped, about 1 cup
3 cloves garlic, minced
6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled
1 medium head escarole, rinsed, drained and chopped, about 8 cups
1(14-ounce) can low-sodium cannellini beans, drained and rinsed
1 1/2 cups low-sodium chicken broth
1/2 teaspoon red pepper flakes
1 tablespoon chopped fresh sage leaves
Salt
Freshly ground black pepper
1 ounce grated Parmesan

Directions:

Cook the pasta according to the directions on the package.

Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot. Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes. Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced. Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.

Divide among 4 pasta bowls and top with parmesan cheese.

Stuffed Cabbage

Ingredients:

1 large head cabbage
1 1/2 lb of beef/pork/veal combo or "meatloaf mix" 
1/4 cup plain bread crumbs
3 Tablespoons minced or grated onion
3 Tablespoons small diced carrots 
1/2 cup cooked rice
28 oz can crushed tomatoes with 3 TBS red wine vinegar mixed in
(also can combine with diced tomatoes) 
1 large egg
1/4 teaspoon Dill
Fresh grated Nutmeg
Salt and Pepper to taste
Extra Virgin Olive Oil
1 tsp sugar

Directions:
 Dig deeply all around the stem to the core to separate it and make it easy to peel off the leaves. Place the head of cabbage stem down in a large pot over high heat and add water 1/2 way up, top with lid. Boil cabbage for 10 minutes, or until it is soft. Drain and allow to cool.  

Saute the carrots and onions for about 10 mins in some olive oil. 

In a separate large bowl, combine the beef mix, rice, 3 Tablespoons of the crushed tomatoes, fennel seeds, grated onion and carrots, the spices and the egg, mix well. 

In a bowl, mix together the tomatoes, vinegar and sugar. 

Peel each layer off and with a knife, cut out the thick stem of cabbage. Place a handful of meat into the lower center of the leaf. Fold over the two sides and roll upwards toward the thinner part of the leaf, while tucking in the sides of the leaf to keep meat mixture inside.

 Drizzle some olive oil and half of the tomato sauce mixture at the bottom of the bake dish or slow cooker, spread it around evenly. Place the rolled cabbages in a single layer and top with the rest of the sauce. Sprinkle with a little black pepper and Dill.  

Bake at 375 degrees about 45 minutes or until meat is cooked through. In a slow cooker on low for 5-6 hours or high for 3-4.
I also did it in a large covered saute pan on the stove. Cooked on medium for at least an hour. Let simmer until it's cooked, then reduce to warm until served. 

Barbecue Monterey Jack Meatloaf

Ingredients:

3 pounds Ground Beef
1 /12 cups bread crumbs
2 medium onions, diced
3 eggs, beaten
1 ½ cups shredded Monterey Jack cheese
½ cup Barbecue Sauce / 4-5 TBS additional
¼ cup milk
Onion Powder, Salt and Pepper

Directions:

Preheat oven 375 F (175 degrees C).

In a large bowl, combine the beef, bread crumbs, onions, eggs, milk, onion powder, salt, pepper, and mix well.

Pat out meat mixture into a large bread loaf shape in a 10x15 inch baking pan sprayed with non-stick spray. Carve out a 2 inch deep by 1 inch wide well down the middle of the loaf. Brush barbecue sauce all over the whole loaf with a brush, fill the well in with the cheese, sprinkle some over the top also. Sprinkle with some more onion powder, salt and pepper.

Bake 1 - 1 ½ hours, or until internal temperature reaches 160 degrees F

Roasted Potatoes, Green beans and Sausage with Mushrooms

Ingredients:

2 lbs Sausage, cut into small chunks and browned
8-10 peeled potatoes, cut into chunks
1 lb fresh green beans, trimmed
2 cups sliced mushrooms
3 large onions, diced
4 TBS Chopped Garlic
1 cup chicken broth
1 cup water
1 small can tomato paste
2 TBS butter
Extra Virgin Olive Oil
Paprika, garlic, onion powder, parsley, salt and pepper
Hot Pepper flakes (optional)

Directions:

Preheat oven to 400˚F. Place potatoes in a 13×9-inch pan and toss evenly with 1 tablespoon olive oil and 1/2 teaspoon salt. Bake at 400˚F for 30 minutes. When done, lower the oven temp to 375.

Place the green beans in a large saucepan with a lid. Pour water over the beans to cover; stir in salt. Bring to a boil over medium heat, reduce heat to low, cover, and simmer until the beans blanched (crisp and bright green). Drain and set aside.

In the same skillet, add in 2 TBS of the oil, butter, garlic, onions and salt and pepper. Sauté’ until browned about . Add in mushrooms, tomato paste, chicken broth and water. Mix and heat through.

In the 13x9 pan with the potatoes, add in all of the prepared ingredients, toss and add your preference of spices, bake at 375 for 3-45 minutes.

Pork (or Chicken) Paprikash

Ingredients:

2 tablespoons vegetable oil
1 medium onion, chopped
3 cloves garlic, chopped
3/4 teaspoon salt
1 teaspoon crushed red pepper flakes
3 tablespoons paprika
6-8 boneless chicken breasts or Center cut boneless pork filets (¾ inch thick)
1 cup water
1 (14.5 ounce) can diced tomatoes drained (reserve liquid)
1 tablespoons all-purpose flour
1 (8 ounce) container sour cream

Directions:

Trim any fat off and then slice the pork or chicken into 1-2 inch thin slices. In a bowl add 1 TBS of the Paprika and 1 TBS of the flour, toss the chicken or pork to coat.

Heat the oil in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add in chicken or pork, cook for another 15-20 minutes or until browned. Add in water and diced tomatoes. Cook over medium heat for 1 hour, adding more water if necessary.

In a bowl mix together the tomato’s liquid, the other TBS of flour and the sour cream and blend together. Slowly add mixture to chicken or pork, stirring constantly. Cook until mixture is thick. Serve over white rice or egg noodles.

Braised Apple Cider Pork with Cabbage

Ingredients:


1 head of Cabbage
8-10 Boneless Center Cut Pork Cutlets
2 cups Apple Cider Vinegar (separated 1 cup each)
1cup Flour
EVOO
Worshishire Pepper
1 TBS Paprika
Salt and Pepper

(serves 4-6 people)

Directions:

In a bowl whisk together flour, paprika, 1 tsp of Worshishire pepper and salt. Dredge the cutlets in the flour mixture and shake off any excess. In a large pan, add in 4 TBS of the EVOO and sautee the cutlets until browned on both sides. Absorb on paper towels and put in a large casserole or bake dish that has been drizzled with EVOO.

Shred the Cabbage and put it into the same pan with the left over oil.. Sprinkle with Salt and Peppers.
Sautee until softened and slightly browned around the edges. Add in the Apple Cider Vinegar and scrape
up all the brown pieces on the bottom.

Add the cabbage to the cutlets, arrange in one layer in the bake dish. Drizzle the whole dish with EVOO and the other cup of apple cider vinegar, more Worshishire pepper and salt, cover tightly with aluminum foil and put into a 300 degree preheated oven for an hour to an hour and a half.

Slow Cooker Thai Peanut Pork

Prep Time: 10 Minutes
Cook Time: 8 Hours 10 Minutes Ready In: 8 Hours 20 Minutes
Servings: 8

"Thai flavors of peanuts and pork come together easily in this simple slow cooker recipe."
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=186965&origin=detail&servings=8

Ingredients:

2 red bell pepper, seeded and
sliced into strips
4 (8 ounce) boneless pork loin
chops
1/2 cup teriyaki sauce
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
1 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1/2 cup chopped green onions
1/4 cup chopped roasted
peanuts
2 limes, cut into wedges

Directions:

1.  Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow  
     cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops.

2. Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from
    the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and
   cook 10 minutes more.

3. Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve

Spicy Pork Sautee

Prep Time: 10 Minutes
Cook Time: 35 Minutes Ready In: 45 Minutes
Servings: 4

Ingredients:

2 tablespoons olive oil
4 boneless pork loin chops, 1/2 inch thick
1/2 cup lemon juice
3 cloves garlic, peeled and minced 1/2 tablespoon paprika
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper

Directions:

1. Heat olive oil in a large, heavy skillet over medium heat. Brown pork chops about 5 minutes per side.
2. Mix lemon juice, garlic, paprika, thyme, and cayenne pepperand add it to the skillet. Cover, and simmer 20 minutes, cooking the chops to an internal temperature of 160 degrees F (70 degrees C).
3. Remove pork chops from the skillet, and set aside. Over high heat, reduce the remaining liquid for about 5 minutes. Slice the chops into 1 ½ wide chunks and return to the skillet briefly, coating them on all sides with the reduced mixture

EJ's Simple Oven-BBQ Ribs

Recipe from: Emeril Live
http://www.foodnetwork.com/recipes/emeril-lagasse/ejs-simple-oven-bbq-ribs-recipe2/index.html

Ingredients:

2 racks baby back ribs
6 tablespoons Emeril's Rustic Rub, recipe follows
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
Emeril's Bam B Q Sweet Original Barbecue Sauce

Directions:

Preheat the oven to 300 degrees F and line a large baking sheet with a piece of aluminum foil large enough to cover the pan twice (you will be folding this over the ribs and sealing.)

Place the ribs on the prepared baking sheet in 1 layer. In a small bowl, combine the Rib Rub, salt, pepper, and celery salt and stir to combine. Divide the seasoning evenly among both slabs of ribs, coating well on both sides. Fold the sides of the foil over the ribs and seal tightly on all sides. Place the ribs in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until ribs are very tender.

Remove the ribs from the oven and peel back the foil so that the ribs are exposed. Using a pastry brush or the back of a spoon, coat the racks lightly on the meaty sides with barbecue sauce. Return to the oven until sauce is thickened and lightly browned, about 20 minutes longer. Remove the ribs from the oven and set aside to cool briefly before cutting between the ribs and serving. Serve with more barbecue sauce, if desired.

Rustic Rub:
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Combine all ingredients and store in an air-tight container.

Yield: 2 1/4 cup

Pork Schnitzel

Ingredients

6 boneless top pork loin chops (1/2 inch thick, 1 1/2 pounds), trimmed
1/4teaspoon salt
1/4 cup all-purpose flour
1/4 cup dried bread crumbs of Panko crumbs
½ tsp Paprika
½ tsp Garlic powder
½ tsp fresh Tarragon
1 egg
1/4 cup milk
3 tablespoons Canola or Vegetable oil
1/3 cup fresh squeezed Lemon juice
¼ cup Chicken Broth

Directions

Place the cutlet on a cutting board and cover with a piece of plastic wrap. With a meat mallet pound to 1/8-inch thick. Sprinkle both sides with salt. Place the flour along with the paprika and garlic powder in a dish with sides and whisk to blend. Add the Tarragon into the bread crumbs, and whisk together. Beat the egg and milk in bowl. Coat cutlets in flour mixture, shaking off excess; dip in egg mixture, then into bread crumbs mix, pressing crumbs to coat.

Heat oil in large nonstick skillet over medium-high heat. Working in batches, add cutlets to skillet; cook, turning once, until golden brown, about 3 minutes per side. Remove cutlets, place on a wrack over a tray and place in a warm oven.

Remove skillet from heat. Add lemon juice and broth. Stir to scrape cooked bits from bottom of pan. Return to heat; bring to a boil, stirring constantly, until liquid is reduced to 3 to 4 tablespoons.



Pour sauce over meat, and serve immediately.