Showing category "Pork" (Show all posts)

Easy Mexican Pork Burritos

Posted by Penny Moline on Friday, June 4, 2021, In : Pork 
3 pounds bone in pork shoulder roast
1 onion sliced
5 garlic cloves
1 package taco seasoning mix
6 cups water or as needed to cover  Cook2 to 3 hours until fork tender 
Shred pork with a fork and discard fat and bone

1 14.5 ounce can diced tomatoes
1 16 ounce can refried beans
1 4 ounce chopped green chilies
1 package taco seasoning mix
1 16 ounce package shredded cheddar cheese
20 tortillas
1/4 cup vegetable oil divided

Add tomatoes, refried beans, green chilies, and taco seasoning to the shredded pork. ...
Continue reading ...
 

FRENCH ONION SMOTHERED PORK CHOPS

Posted by Penny Moline on Friday, May 14, 2021, In : Pork 
4-5 PORK CHOPS BONELESS
1/2 t GARIC POWDER
SALT AND PEPPER TO TASTE
2 LAREGE ONIONS CUT INTO RINGS
2 GARLIC CLOVES
1.5 T BUTTER
1 t OIL
SAND AND PEPPER TO TSTE
1 CUP BEEF BROTH/STOCK
2 T FLOUR
4 SLICES SWISS OR GRUYERE OR GOUDA
FRESH FINELY CHOPPED ROSEMARY

CARAMELISE THE ONIONS IN A MEDIUM SAUTE PAN WITH BUTTER AND GARLIC.  COOK UNTIL GOLDEN BROWN AND CARMAELIZED REMOVE FROM SKILLET
SEASON PORK CHOPS WITH SALT AND PEPPER AND GARLIC POWDER
SEAR PORK CHOPS IN OIL REMOVE FROM HEAT
TURN HEAT DOWN AND RETURN ON...
Continue reading ...
 

GRILLED PORK TENDERLOIN WITH COCONUT LIME PEANUT SAUCE

Posted by Penny Moline on Wednesday, April 28, 2021, In : Pork 
1 PORK TENDERLOIN
1 CUP COCONUT MILK
2 T BROWN SUGAR
2 T SOY SAUCE
2 T LIME JUICE
1/2 t RED PEPPER FLAKES
1/2 t GROUND CORIANDER
1/2 t GROUND CUMIN
3 t LEMON GRASS
1 T GRATED GINGER
1 SHALLOT MINCED
1/4 CUP CREAMY PEANUT BUTTER
COMBINE ALL INGREDIENTS AND POUR OVER PORK TENDERLOIN.  RESERVE SOME OF THE MARINADE  LET MARINATE 3-24 HOURS
GRILL TENDERLOIN UNITL COOKED

THAI CUCUMBER SALAD
1 POUND CUCUMBERS ENGLISH PEELED AND HALVED CUT INTO 1/4 INCH SLICES
SALT AND PEPPER TO TASTE
2 T LIME JUICE
2 T SUGAR
2 SMALL S...
Continue reading ...
 

Sweet and Sour Pork

Posted by Penny Moline on Friday, May 31, 2019, In : Pork 

Pork 8 lb
Marinade :
Teriyaki Marinade 1 qt

Onions 1 lb
Sesame Oil as needed
Chicken Stock 1 1/2 gal
Cornstarch slurry as needed
onion 3 lb.
Green pepper 2 lb.
Red pepper 2 lb.
Pineapple 3 lb. 8 ox
carrots 4 lb.
Sweet and Sour sauce as needed

Serve over rice

Cut pork into cubes and marinate 2 hours or over night
Drain off 

Sauté pork and 1 pound onion in sesame oil over high heat until browned

Add stock and braise for 1 1/2 hours
Thicken with a cornstarch slurry

Sweat vegetables until tender
add to braised p...
Continue reading ...
 

Pork tenderloin wrapped in pancetta

Posted by Penny Moline on Tuesday, August 27, 2013, In : Pork 

Rub

1 tablespoon minced garlic
1 teaspoon minced rosemary ( please only use fresh rosemary)
salt and pepper to taste

1 pork tenderloin
 
1/4 pound of thinly sliced pancetta

Trim away any excess fat from the tenderloin
rub  the tenderloin with the garlic and rosemary, salt and pepper

wrap with the pancetta and secure with either toothpicks or kitchen string

Grill until they have reached a interal tempature of 145 and the bacon is crips

take the toothpicks or the kitchen string off.  Let rest for 10 minut...
Continue reading ...
 

Pork Tenderloin with Pico De Gallo

Posted by Penny Moline on Tuesday, August 27, 2013, In : Pork 

Marinade
1/3 cup orange juice
2 Tablespoons olive oil
2 tablespoons worcestershire sauce
1 tablespoons molasses
1 tablespoons minced garlic
whisk all ingredients together

2 pork tenderloins

Add marinade to pork tenderloins in a glass bowl, cover with plastic wrap and refrigerate 1 to 2 hours


Rub
2 teaspoons chili powder
1 tsp black pepper
1 tsp kosher salt ( please make sure you are using kosher not table salt or it will be too salty)
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp granulated garlic

Pull ...
Continue reading ...
 

Grilled Ham with Whiskey sauce

Posted by Penny Moline on Tuesday, August 27, 2013, In : Pork 

1 bone in ham, 12 to 14 pounds
2 tablespoons crushed black peppercorns
2 tablespoons crushed mustard seeds

Allow the ham to sit at room tempature for about 30 minutes before grilling
Place in a heavy duty foil baking pan ( or I use my cast iron pan)
score the ham in a diagonal pattern with diamond cuts about 1 inch apart
rub the spices into the ham.

If you don't have mustard seeds use a brown mustard and brown sugar blend

Grill the ham over low heat until the internal tempature of the ham is over 140...
Continue reading ...
 

Bacon Wrapped Pork Tenderloins

Posted by Penny Moline on Monday, January 28, 2013, In : Pork 
1 pork tenderloin sliced into 1 inch thick pieces keep them in rounds
8 slices of bacon
2 shallots minced
2 celery ribs minced
3 tablespoons Cognac
1 cup stock (chicken stock or vegetable stock is fine)
1 1/2 tablespoons tomato paste
1 cup dry red wine
2 tablespoons butter
2 tablespoons oil
salt and pepper to taste

wrap the bacon around each piece of pork and secure with a string
season with salt and pepper
melt the butter and add the oil to a pan
add the shallots and celery and saute until tender
add the p...
Continue reading ...
 

Fresh Tangerine Glaze for Ham

Posted by Penny Moline on Tuesday, November 15, 2011, In : Pork 
2 Tangerines cut into thin circles
2 cups fresh tangerine juice ( about 8 tangerines
juice of 1 lemon
2 sticks butter
2 cups light brown sugar
1 cup water
2 cloves
1 cinnamon stick

In medium sauce pan add all of the ingredients and simmer over medium heat until it becomes the consistency of a syrupy glaze, about 20 minutes
Score the outside of a ham into 2 inch diamonds shape with a sharp knife.
Season with salt and pepper.
Chop 6 to 7 leaves of sage and mix with 1/4 cup olive oil.
Form paste and slather...
Continue reading ...
 
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Showing category "Pork" (Show all posts)

Easy Mexican Pork Burritos

Posted by Penny Moline on Friday, June 4, 2021, In : Pork 
3 pounds bone in pork shoulder roast
1 onion sliced
5 garlic cloves
1 package taco seasoning mix
6 cups water or as needed to cover  Cook2 to 3 hours until fork tender 
Shred pork with a fork and discard fat and bone

1 14.5 ounce can diced tomatoes
1 16 ounce can refried beans
1 4 ounce chopped green chilies
1 package taco seasoning mix
1 16 ounce package shredded cheddar cheese
20 tortillas
1/4 cup vegetable oil divided

Add tomatoes, refried beans, green chilies, and taco seasoning to the shredded pork. ...
Continue reading ...
 

FRENCH ONION SMOTHERED PORK CHOPS

Posted by Penny Moline on Friday, May 14, 2021, In : Pork 
4-5 PORK CHOPS BONELESS
1/2 t GARIC POWDER
SALT AND PEPPER TO TASTE
2 LAREGE ONIONS CUT INTO RINGS
2 GARLIC CLOVES
1.5 T BUTTER
1 t OIL
SAND AND PEPPER TO TSTE
1 CUP BEEF BROTH/STOCK
2 T FLOUR
4 SLICES SWISS OR GRUYERE OR GOUDA
FRESH FINELY CHOPPED ROSEMARY

CARAMELISE THE ONIONS IN A MEDIUM SAUTE PAN WITH BUTTER AND GARLIC.  COOK UNTIL GOLDEN BROWN AND CARMAELIZED REMOVE FROM SKILLET
SEASON PORK CHOPS WITH SALT AND PEPPER AND GARLIC POWDER
SEAR PORK CHOPS IN OIL REMOVE FROM HEAT
TURN HEAT DOWN AND RETURN ON...
Continue reading ...
 

GRILLED PORK TENDERLOIN WITH COCONUT LIME PEANUT SAUCE

Posted by Penny Moline on Wednesday, April 28, 2021, In : Pork 
1 PORK TENDERLOIN
1 CUP COCONUT MILK
2 T BROWN SUGAR
2 T SOY SAUCE
2 T LIME JUICE
1/2 t RED PEPPER FLAKES
1/2 t GROUND CORIANDER
1/2 t GROUND CUMIN
3 t LEMON GRASS
1 T GRATED GINGER
1 SHALLOT MINCED
1/4 CUP CREAMY PEANUT BUTTER
COMBINE ALL INGREDIENTS AND POUR OVER PORK TENDERLOIN.  RESERVE SOME OF THE MARINADE  LET MARINATE 3-24 HOURS
GRILL TENDERLOIN UNITL COOKED

THAI CUCUMBER SALAD
1 POUND CUCUMBERS ENGLISH PEELED AND HALVED CUT INTO 1/4 INCH SLICES
SALT AND PEPPER TO TASTE
2 T LIME JUICE
2 T SUGAR
2 SMALL S...
Continue reading ...
 

Sweet and Sour Pork

Posted by Penny Moline on Friday, May 31, 2019, In : Pork 

Pork 8 lb
Marinade :
Teriyaki Marinade 1 qt

Onions 1 lb
Sesame Oil as needed
Chicken Stock 1 1/2 gal
Cornstarch slurry as needed
onion 3 lb.
Green pepper 2 lb.
Red pepper 2 lb.
Pineapple 3 lb. 8 ox
carrots 4 lb.
Sweet and Sour sauce as needed

Serve over rice

Cut pork into cubes and marinate 2 hours or over night
Drain off 

Sauté pork and 1 pound onion in sesame oil over high heat until browned

Add stock and braise for 1 1/2 hours
Thicken with a cornstarch slurry

Sweat vegetables until tender
add to braised p...
Continue reading ...
 

Pork tenderloin wrapped in pancetta

Posted by Penny Moline on Tuesday, August 27, 2013, In : Pork 

Rub

1 tablespoon minced garlic
1 teaspoon minced rosemary ( please only use fresh rosemary)
salt and pepper to taste

1 pork tenderloin
 
1/4 pound of thinly sliced pancetta

Trim away any excess fat from the tenderloin
rub  the tenderloin with the garlic and rosemary, salt and pepper

wrap with the pancetta and secure with either toothpicks or kitchen string

Grill until they have reached a interal tempature of 145 and the bacon is crips

take the toothpicks or the kitchen string off.  Let rest for 10 minut...
Continue reading ...
 

Pork Tenderloin with Pico De Gallo

Posted by Penny Moline on Tuesday, August 27, 2013, In : Pork 

Marinade
1/3 cup orange juice
2 Tablespoons olive oil
2 tablespoons worcestershire sauce
1 tablespoons molasses
1 tablespoons minced garlic
whisk all ingredients together

2 pork tenderloins

Add marinade to pork tenderloins in a glass bowl, cover with plastic wrap and refrigerate 1 to 2 hours


Rub
2 teaspoons chili powder
1 tsp black pepper
1 tsp kosher salt ( please make sure you are using kosher not table salt or it will be too salty)
1/2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp granulated garlic

Pull ...
Continue reading ...
 

Grilled Ham with Whiskey sauce

Posted by Penny Moline on Tuesday, August 27, 2013, In : Pork 

1 bone in ham, 12 to 14 pounds
2 tablespoons crushed black peppercorns
2 tablespoons crushed mustard seeds

Allow the ham to sit at room tempature for about 30 minutes before grilling
Place in a heavy duty foil baking pan ( or I use my cast iron pan)
score the ham in a diagonal pattern with diamond cuts about 1 inch apart
rub the spices into the ham.

If you don't have mustard seeds use a brown mustard and brown sugar blend

Grill the ham over low heat until the internal tempature of the ham is over 140...
Continue reading ...
 

Bacon Wrapped Pork Tenderloins

Posted by Penny Moline on Monday, January 28, 2013, In : Pork 
1 pork tenderloin sliced into 1 inch thick pieces keep them in rounds
8 slices of bacon
2 shallots minced
2 celery ribs minced
3 tablespoons Cognac
1 cup stock (chicken stock or vegetable stock is fine)
1 1/2 tablespoons tomato paste
1 cup dry red wine
2 tablespoons butter
2 tablespoons oil
salt and pepper to taste

wrap the bacon around each piece of pork and secure with a string
season with salt and pepper
melt the butter and add the oil to a pan
add the shallots and celery and saute until tender
add the p...
Continue reading ...
 

Fresh Tangerine Glaze for Ham

Posted by Penny Moline on Tuesday, November 15, 2011, In : Pork 
2 Tangerines cut into thin circles
2 cups fresh tangerine juice ( about 8 tangerines
juice of 1 lemon
2 sticks butter
2 cups light brown sugar
1 cup water
2 cloves
1 cinnamon stick

In medium sauce pan add all of the ingredients and simmer over medium heat until it becomes the consistency of a syrupy glaze, about 20 minutes
Score the outside of a ham into 2 inch diamonds shape with a sharp knife.
Season with salt and pepper.
Chop 6 to 7 leaves of sage and mix with 1/4 cup olive oil.
Form paste and slather...
Continue reading ...
 
« Back to posts
 

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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