by Linda Larsen
Ham Creole
Creole food begins with a mixture of onion, celery, and green bell pepper. Spices and meat complete this classic dish.
LAST MINUTE
INGREDIENTS | SERVES 8–10
¼ cup olive oil
3 tablespoons flour
2 onions, chopped
4 cloves garlic, minced
1 cup chopped celery
¼ cup chopped celery leaves
2 green bell peppers, chopped
2 (14.5-ounce) cans diced tomatoes, undrained
1 cup chili sauce
1 cup vegetable juice cocktail
1 teaspoon dried thyme leaves
½ teaspoon salt
½ teaspoon cayenne pepper
1 bay leaf
4 cups chopped ham
1. In large saucepan, heat olive oil and flour over medium heat, stirring frequently, until the mixture turns light brown. Add onions and garlic; cook and stir for 5–6 minutes until tender. Add celery, celery leaves, and bell peppers; cook and stir for 4 minutes longer.
2. Add tomatoes, chili sauce, vegetable juice cocktail, thyme, salt, pepper, cayenne pepper, and bay leaf. Stir well and bring to a simmer; simmer for 35–40 minutes until blended. Add ham; simmer for 10–15 minutes longer. Remove bay leaf and serve over hot cooked rice.
Party Fun
A Southern potluck is a great idea for a party. Search out Southern recipes in old church cookbooks and online, then gather for a fabulous meal. Serve this Ham Creole along with foods like Black-Eyed Pea Salad (page 159), hot corn bread served with whipped honey, jambalaya, and a coconut cake for dessert.
Asian Pork Tenderloin
Pork tenderloin marinates beautifully; the meat absorbs flavors and becomes very tender and juicy.
EASY
INGREDIENTS | SERVES 6
½ cup low-sodium soy sauce
2 tablespoons hoisin sauce
2 tablespoons honey
3 cloves garlic, minced
1 cup chicken broth, divided
1 tablespoon brown sugar
1 tablespoon grated ginger root
¼ teaspoon pepper
2 (1-pound) pork tenderloins
2 tablespoons butter
1. In large ziplock bag, combine soy sauce, hoisin sauce, honey, garlic, ½ cup broth, brown sugar, ginger root, and pepper. If necessary, pull the silver skin off the pork and discard.
2. Add pork to bag, close, and squish bag to mix marinade into pork. Place in casserole dish and refrigerate for 12–24 hours.
3. When ready to eat, pour tenderloin and marinade into a greased ovenproof skillet. Bake, uncovered, at 425°F for 20–30 minutes until meat thermometer registers 155°F.
4. Remove pork and cover to keep warm. Place pan on stovetop and add ½ cup chicken broth; boil 3 minutes, scraping to remove pan drippings. Add 2 tablespoons butter, swirl to coat, and pour over pork; serve immediately.
Grilled Greek Pork Tenderloin
A cool cheese, tomato, and olive topping is the perfect finishing touch to these tender and juicy tenderloins.
MAKE AHEAD
INGREDIENTS | SERVES 6
½ cup fresh lemon juice
⅓ cup olive oil
8 cloves garlic, divided
1 teaspoon salt
2 tablespoons fresh oregano leaves
⅛ teaspoon cayenne pepper
2 (1-pound) pork tenderloins
½ cup crumbled feta cheese
1 cup chopped tomatoes
⅓ cup sliced Kalamata olives
¼ cup minced flat-leaf parsley
½ teaspoon grated lemon zest
1. In large ziplock bag, combine lemon juice, oil, 4 cloves minced garlic, salt, oregano, and pepper.
2. Cut slits in the pork tenderloin. Cut the remaining four cloves garlic into thin slivers and insert into slits in the tenderloin. Add to bag with marinade, seal, and knead to coat. Refrigerate for 8–12 hours.
3. When ready to eat, prepare and preheat grill. In small bowl, combine feta cheese, tomatoes, olives, parsley, and lemon zest; set aside.
4. Drain tenderloin, reserving marinade. Grill for 20–25 minutes, turning twice and basting occasionally with marinade, until pork registers 155°F. Remove from heat and cover; discard marinade.
5. Slice pork crosswise and serve with feta cheese mixture.
Transport Tips
Make sure that there’s a grill ready and waiting for this recipe if you’re taking it to the party. Pack the tenderloin, still in the marinade, in an ice chest with lots of frozen gel packs or bags of ice. Pack the tomato topping in a small, hard-sided container and add to the ice chest. Then just grill, slice, and serve at the party!
Avocado-Stuffed Pork Chops
Smooth, buttery avocado makes an excellent stuffing for tender pork chops. This one’s a winner!
EASILY DOUBLES
INGREDIENTS | SERVES 6
6 (1-inch thick) boneless pork loin chops
1 teaspoon salt
⅛ teaspoon pepper
1 avocado, mashed
2 tablespoons lemon juice
2 tablespoons butter
3 cloves garlic
1 avocado, diced
¼ cup flour
2 tablespoons butter
1 tablespoon olive oil
1. Preheat oven to 350°F. Cut a deep pocket into the side of the pork chops, making a small entrance hole and moving the knife back and forth to enlarge the pocket. Be careful you don’t poke through the other side. Sprinkle with salt and pepper.
2. In bowl, combine mashed avocado, lemon juice, butter, and garlic and mix well. Stir in diced avocado. Using a small spoon, fill the pockets in the pork chops with this mixture. Secure with toothpick and sprinkle chops with flour.
3. Melt butter with olive oil in a large ovenproof skillet and add chops; brown on both sides. Transfer to oven.
4. Bake for 20–30 minutes until a meat thermometer registers 155°F. Let stand for 5 minutes, then serve.
Baked Pork Chops
The secret to this recipe is to get the coating on the chops really crisp so it will stand up to the cream sauce.
EASY
INGREDIENTS | SERVES 6
6 boneless (1-inch) pork loin chops
1 teaspoon seasoning salt
⅛ teaspoon pepper
2 beaten eggs
2 tablespoons flour
2 cups panko bread crumbs
2 teaspoons dried Italian seasoning
2 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
1 (8-ounce) package sliced mushrooms
2 (10-ounce) containers Alfredo sauce
½ cup dry white wine
¼ cup light cream
1. Preheat oven to 350°F. Sprinkle chops with salt and pepper on both sides. In shallow bowl, beat eggs with flour; and combine bread crumbs and Italian seasoning on plate.
2. Dredge chops in egg mixture, then press into bread crumbs to coat. Set aside on wire rack.
3. In large skillet, melt butter with olive oil over medium heat. Add chops; brown well on first side until crisp. Turn and brown on second side, about 8–10 minutes total. Remove to glass baking dish.
4. Add onion and mushrooms to pan; cook and stir until tender. Add Alfredo sauce, wine, and cream and bring to a simmer.
5. Pour this mixture over the chops. Bake for 35–45 minutes until the chops register 155°F. Let stand for 5 minutes, then serve.
Keep It Safe
You no longer have to cook pork to well done. Medium-well, or 155°F, is perfectly safe with the newer methods of raising pork. That means the pork will still be slightly pink on the inside. You can’t make this recipe ahead of time and chill it because the meat isn’t completely cooked in the first step, so this recipe should be made at the party.
Ham and Apple Curry
This easy curry has lots of flavor. You could substitute leftover cooked cubed pork for the ham if you’d like.
INGREDIENTS | SERVES 6
3 tablespoons butter
1 onion, chopped
3 cloves garlic, minced
1 tablespoon curry powder
3 apples, peeled, cored, and sliced
3 tablespoons flour
½ teaspoon salt
⅛ teaspoon pepper
2 cups apple juice
½ cup light cream
3 cups cubed ham
½ cup mango chutney
4 cups hot cooked rice
1. In large saucepan, melt butter over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Add curry powder and apples; cook and stir for 4 minutes longer.
2. Sprinkle with flour, salt, and pepper; cook and stir until bubbly. Add apple juice and light cream; cook and stir until sauce thickens.
3. Add ham; simmer for 6–7 minutes until ham is hot. Then add chutney and remove from heat. Serve over hot cooked rice.
Tamale Pie
This hearty casserole feeds a crowd. The spicier the sausage, the spicier the casserole. If you like it really hot, add more jalapeño peppers.
INEXPENSIVE
INGREDIENTS | SERVES 8
2 cups chicken broth
1 cup water
1 cup yellow corn meal
1½ pounds spicy pork sausage
2 onions, chopped
4 cloves garlic, minced
2 jalapeño peppers, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 (14-ounce) cans diced tomatoes
1 (15-ounce) can black beans, drained
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt
⅛ teaspoon pepper
1 cup shredded Muenster cheese
¼ cup grated Cotija cheese
1. In medium saucepan, bring broth and water to a boil Add corn meal; bring to a simmer, then lower heat, cover, and simmer for 15–20 minutes, stirring frequently, until thick. Set aside.
2. In large saucepan, cook sausage with onion, garlic, and jalapeño peppers until sausage is brown. Drain well, then add bell peppers; cook for 5 minutes longer.
3. Add tomatoes, beans, chili powder, cumin, salt, and pepper; simmer for 15 minutes. Preheat oven to 400°F.
4. Stir Muenster cheese into cornmeal mixture. Place half of the cornmeal mixture in bottom of greased 3-quart casserole dish. Top with sausage mixture, then remaining cornmeal mixture. Sprinkle with Cotija cheese.
5. Bake for 30–40 minutes or until casserole is bubbling and cornmeal topping is golden brown. Let stand for 5 minutes, then serve.
Easy Baked Pork Kiev
Like Chicken Kiev, but using pork cutlets! This easy recipe is a winner.
EASILY DOUBLES
INGREDIENTS | SERVES 6
6 (6-ounce) boneless pork loin chops, butterflied
¾ cup dry bread crumbs
½ cup grated Romano cheese
1 teaspoon dried oregano leaves
1 teaspoon seasoned salt
⅛ teaspoon white pepper
7 tablespoons butter, softened
2 tablespoons minced flat-leaf parsley
½ teaspoon dried basil leaves
6 ounces Muenster cheese
6 tablespoons butter, melted
1. Place the chops in a heavy-duty plastic bag, one at a time, and pound them until about ¼-inch thick. Sprinkle with seasoned salt and pepper and set aside. On plate, combine bread crumbs, Romano cheese, and oregano; mix well.
2. In small bowl, combine softened butter, parsley, and basil; mix well. Preheat oven to 400°F.
3. Place pork chops on work surface. Spread each with some of the butter and herb mixture. Cut cheese into 12 thin strips. Place two strips on each pork chop; roll up, folding in sides to enclose. Secure with toothpicks.
4. Dip each filled chop in melted butter, then roll in bread crumb mixture to coat. Place in 9″ × 13″ glass baking dish and drizzle with any remaining butter. Bake for 25–30 minutes or until pork is 155°F. Serve immediately.
Make-Ahead Tips
You can make the Pork Kiev ahead of time. Just pound, fill, and roll the chops and refrigerate, covered, until it’s time to cook. Then dip in butter, roll in bread crumbs, and bake until done. If you coat the bundles ahead of time, the bread mixture will get soggy.
Ham and Potato Casserole
This comforting, homey casserole is perfect for a cold winter’s night. Serve with a spinach salad, some cooked carrots, and a fruit pie for dessert.
EASY
INGREDIENTS | SERVES 8
2 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
¼ cup flour
1 teaspoon salt V& teaspoon pepper
1 teaspoon dried dill weed
2 cups milk
1 cup grated Colby cheese
3 cups frozen Southern-style hash brown potatoes, thawed
3 cups cubed cooked ham
2 cups frozen baby peas
3 hard-cooked eggs, sliced
¼ cup dried bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons melted butter
1. Preheat oven to 350°F. Spray a 3-quart casserole dish with nonstick cooking spray and set aside.
2. In large skillet, melt 2 tablespoons butter with olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Add flour, salt, pepper, and dill weed; cook and stir until bubbly.
3. Add milk and cook and stir until thickened. Remove from heat and add Colby cheese; stir until melted.
4. Layer one-third of the potatoes, ham, peas, and eggs in prepared dish. Pour over ⅓ of the sauce. Repeat layers, ending with sauce.
5. In small bowl, combine bread crumbs, Parmesan cheese, and 2 tablespoons melted butter; sprinkle over casserole. Bake for 45–50 minutes until casserole is bubbly and top is browned.
Lip-Smackin’ Ribs
This barbecue sauce is wonderful on just about any meat. You can make a few batches and freeze them for grilling anytime.
MAKE AHEAD
INGREDIENTS | SERVES 10
5 pounds country-style pork ribs
2 tablespoons chili powder, divided
1 teaspoon seasoned salt
2 tablespoons butter
1 tablespoon olive oil
1 onion, chopped
5 cloves garlic, minced
¼ cup chopped celery leaves
1 cup chili sauce
1 cup ketchup
¼ cup Dijon mustard
3 tablespoons brown sugar
3 tablespoons red wine vinegar
1 teaspoon Tabasco sauce
1 teaspoon salt
¼ teaspoon pepper
1. Preheat oven to 350°F. Place ribs in a large roasting pan and sprinkle with 1 tablespoon chili powder and 1 teaspoon seasoned salt. Bake for 1½ hours.
2. Meanwhile, heat butter and olive oil in large saucepan. Add onion and garlic; cook and stir until tender, about 6 minutes. Add celery leaves, chili sauce, ketchup, mustard, brown sugar, vinegar, Tabasco sauce, salt, and pepper. Bring to a simmer; reduce heat and simmer for 15 minutes. Remove from heat.
3. When ribs are done, drain well. Return to pan and pour sauce over. Spread the sauce around on the ribs, turning them with tongs, to coat completely.
4. Return ribs to oven and bake for 30–40 minutes longer, basting occasionally with sauce, until sauce has glazed.
Transport Tips
You can easily transport these ribs after they have been made, but don’t do that after the 11 hours of baking time, before the 1-hour finishing time. The ribs will stay hot for a good two hours after baking if they are properly wrapped and packaged. You can make extra sauce and toss them on the grill for a few minutes if you’d like.
Grilled Peach Tenderloin
This flavorful ma
rinade adds great flavor and tenderizes the pork so you can cut it with a fork.
EASY
INGREDIENTS | SERVES 8
¼ cup lime juice
3 tablespoons reduced-sodium soy sauce
⅓ cup peach preserves
1 tablespoon grated fresh ginger root
4 cloves garlic, minced
¼ teaspoon cayenne pepper
2 (1-pound) pork tenderloins
1. In bowl, combine lime juice, soy sauce, preserves, ginger root, garlic, and pepper; mix well.
2. Remove the skin from the tenderloin if necessary. Pierce all over with a fork and add to marinade. Turn to coat, then cover and refrigerate for 12–24 hours.
3. When ready to eat, prepare and preheat grill. Drain tenderloins, reserving marinade. Grill tenderloins, covered, over direct medium heat for 15–20 minutes, turning several times and brushing occasionally with marinade, until 155°F. Let stand for 5 minutes before slicing to serve. Discard remaining marinade.