Gail South

​Brandied Apples and Pork (Serves 2)

Wash and core apple. Slice and cut slices into 1-inch pieces. Brown chops on both sides in butter over med-hi heat, about 2 min. Remove from skillet and lightly salt and pepper. Mix cornstarch w applesauce. Reduce heat to medium and add apples and sugar. As soon as sugar melts, add brandy (I use Belota acorn brandy) and cook 1 min. Pour apple juice into pan and add pork. Cook til 145 degrees on meat thermometer. Remove chops and add cornstarch mix. Cook until thick, about 1 min. Serve pork w sauce on top.

Apple     1 Granny Smith

Pork Chops     2  1-inch thick boneless

​Butter     1 T

Cornstarch     2 tsp

Apple Sauce     4 oz

Apple Juice     1 c

Brown sugar     1 T

Brandy     1/4 c

Cabbage, Stuffed    Serves 4

Cut off stem of cabbage and core w melon baller, making a 2" opening and leaving a 1.5" shell. Discard core and chop scooped out cabbage. Place cabbage shell in large saucepan. Cover w salted water. Bring to boil and simmer 10 min. Rinse under cold water. Drain well. Sauté minced onion and garlic 2 min in 3T butter in large skillet over med heat. Add chopped cabbage, 3T tomato sauce, salt and pepper. Cook 8 min, stirring frequently. Combine cabbage mix, pork, bread crumbs, parsley, thyme and pepper. Mix well. Stuff cabbage w mix. Tie cabbage in large piece of cheesecloth. Sauté chopped onion and carrots 5 min in remaining 2 T of butter in saucepan just large enough to hold cabbage. Place cabbage, stem side down, over vegetables. Add stock, remaining tomato sauce and reserved parsley stems. Cover. Bring to boiling. Simmer 1 hour or until cabbage is tender, basting frequently. Correct seasoning of sauce and strain over cabbage.

Cabbage   1 large head

Onion   0.5c minced

Garlic   1 clove minced

Butter   5T

Tomato Sauce   16oz


Pork   0.5lb ground

Crumbs, Bread   0.5c

Parsley   0.25c chopped, reserve stems

Thyme   0.25tsp

Onion   1c coarsely chopped

Carrots   1c sliced

Stock   1.25c beef

Choucroute Garnie    Serves  4

In deep enameled pot or flameproof casserole, sauté, without browning, onions in lard (or use goose fat as the Alsatians do). Add sauerkraut, washed and squeezed dry. Stir w fork to coat w fat. Add wine, apple and juniper berries tied in cheesecloth w bay and peppercorns. Add bacon and smoked pork. Add just enough stock to cover. Cover. Put into 325 oven for 4-5 hours and all liquid is absorbed. Brown sausage Ten minutes before serving, add sausage. To serve: Heap sauerkraut on hot platter. Garnish w bacon and pork, sliced, franks and boiled and peeled potatoes.

Onion   2 chopped

Lard   3T

Sauerkraut   2l b

Wine, White   1c

Apples   1 chopped

Juniper Berries   10

Bay Leaves   1

Pepper   6 corns

Bacon   1 lb smoked

Pork   1 lb smoked

Stock   2-3 cups chicken and beef

Sausage   1lb links

Meatballs, Pork & Ricotta

​Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
Shape the meat into 12 equally sized balls (about 2 1/4 inches in diameter). Arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.
Tip: Leftover meatballs freeze well; simply reheat in the oven at 375 degrees until warmed through (about 20 minutes).

​½ cup/4 ounces whole-milk ricotta
½ cup/2 ounces grated Parmesan
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 large egg
½ cup plain dry bread crumbs
1 pound ground pork

Pecan-Crusted Pork Tenderloin    Serves   4

Put oven rack in middle position and preheat oven to 40. Pat tenderloins dry, then rub each w salt and pepper. Stir together pecans and bread crumbs in a wide shallow bowl. Pour 1/4 c cream into another wide shallow bowl. Roll meat, 1 at a time, in cream to coat, then dredge in nut mix, shaking off excess, and transfer to a plate. Heat oil in 12-inch nonstick skillet over moderate heat until hot but not smoking, then brown tenderloins, turning w tongs until golden on all sides, 2-4 min total. Transfer to a shallow baking pan (1" deep) and roast in oven until thermometer inserted registers 145, about 15-20 min. Let stand in pan on rack 10 min. Cut crosswise into 1/2 inch thick slices and serve w Mushroom Cream Sauce. 

Bread crumbs 0.33 c fine

Heavy Cream 0.25 c

Nuts, Pecans 0.33 c finely chopped

Olive Oil 3 T

Pork 2 tenderloins (about 3/4 lb each)

Pork/Apple Pie w Sweet Potatoes

Heat oven to 400. In medium saucepan over med-hi heat bring 1" water to boil. Add sweet potatoes and cook until tender, about 8 min. Drain and set aside. Meanwhile, in a small sauté pan over med-hi, heat the oil. Add onion, 1 T sage, allspice, 1/2 tsp salt and 1/2 tsp pepper. Cook until onion is tender, about 5 min. In large bowl, mix together pork, sausage, apple, breadcrumbs, egg and onion mix. Pat into pie crust. Bake 20 min. Meanwhile, in large bowl, mash together sweet potato, remaining 1T age, 1/2 tsp salt, 1/4 tsp pepper, nutmeg, and lemon zest. Remove pork from oven and dollop the sweet potato mix on top. Return to oven and cook 25-30 min or till brown. Cool slightly before serving. 

Sweet potatoes  2 lb, peeled and chunked

Vegetable oil 1 T

Onion 1 small, diced

Sage 2T diced

Allspice 1/8 tsp

Salt 1 tsp

Pepper 3/4 tsp

Pork 1 lb ground

Sausage 1 lb loose

Apple 1 peeled and diced

Breadcrumbs 1/2 c

Egg 1

Pie crust 1 raw deep-dish

Nutmeg 1/4 tsp

Lemon zest 1/2 tsp


Grind peppercorns, fennel seeds and salt w mortar and pestle or coffee mill until fine. Set pork on plate and rub spices over, covering all sides thickly. Set aside to marinate at room temp 2 hours. Preheat oven to 325. Place pork on rack and roast, turning every 30 min, until interior temp reaches 155, 2-2.5 hours. Remove from oven, tent w foil and let stand 20-30 min.

Fennel Seeds   2 tsp

Olive Oil   2T

Pepper   1T black corns

Pork   3l b bone-in loin

Salt, Kosher   2 tsp

Porchetta Pork Chops
Heat oven to 350. Pat chops dry and, using a very sharp paring knife, cut a large pocket into the fatty edge of each choop. Season chops all over with salt. Finely grate zest from lemon and put in small bowl. Cut lemon lengthwise in quarters for serving. Mash garlic with a pinch of salt into a paste. Add to zest and stir in rosemary, red pepper flakes, fennel seeds, 2 T fronds and 1T olive oil. Divide filling between chops, stuffing some inside and rubbing the rest on the outside. Heat large ovenproof skillet over high heat and add 1 T olive oil. Sear chops on one side 5 min or until golden brown. Turn and cook for another minute then transfer to oven. Cook until just done, 5-10 min (135 degrees). transfer to plate. Tent w fil for 10 min. Garnish w remaining fronds and lemon wedges.

Pork Chops     2 bone-in 1 1/4"-1 1/2" thick
Kosher salt
Lemon     1
Garlic Cloves     2 minced
Rosemary     2 T chopped
Red Pepper flakes     large pinch
Fennel Seeds     1/2 tsp lightly crushed
Fennel Fronds     2 T chopped, more for garnish
​Olive Oil     2T

Pork Chops w Apple Spice Noodles   Serves 6

Cook and drain noodles. Season chops w salt and pepper. Brown in oil in heavy skillet and remove. Pour off excess fat. Combine remaining ingredients and 1 tsp salt in same skillet. Simmer gently, covered, stirring occasionally, 10 min. Add to noodles, mixing well. Pour into greased 2 qt casserole. Arrange chops on top and cover casserole. Bake in preheated 325 oven 1 hour or until chops are tender.

Pasta, Noodles   6oz

Pork   6 loin chops


Vegetable Oil   1T

Applesauce   3.5c

Raisins   0.5c

Cinnamon   1tsp

Nutmeg   0.5tsp

Cloves   0.25tsp, ground

Pork Chops - Smokin' Succulent

Blend all but chops. Grill chops, brushing with 1/2 c sauce. Serve with other 1/2 c.

Mayonnaise 1 c

Lime Juice 2 T

Cilantro 2 T fresh, chopped

Garlic 2 cloves, finely chopped

Chili Powder 1 tsp

Pork 8 chops 

Pork and Eggplant in Hot Garlic Sauce

Slice eggplant into pieces 1x2 inches and ¼ inch thick. Salt and let stand 1 hour. Heat oil in non-stick skillet or wok. Stir-fry eggplant strips until soft, drain, leaving oil in pan. Set eggplant aside. Toss garlic and ginger in hot oil. As soon as they turn fragrant add the pork and toss until just cooked through. Add back eggplant, stir. Add remaining ingredients (except garnishes) and stir. Turn off heat and let mix sit for a few minutes to blend flavors. Plate and garnish.

Eggplant                 1 large

Vegetable Oil          2T

Pork                       ½ lean, cut in thin strips

Garlic                      2 cloves, minced

Gingerroot           ½” piece minced

Soy Sauce              2 tsp

Lime juice               2 tsp

Sugar                     1 tsp

Sesame Oil, dark     1 tsp

Red pepper flakes   1 tsp dried

Scallion                  1, sliced thin (for garnish)

Sesame seeds.       ½ tsp (for garnish)

Pork & Eggplant Stir Fry

Put the pork tenderloin in the freezer for 20 minutes to firm it up for slicing. Cut into strips about 1/2 inch thick, 2 inches long and 3/4 inch wide. Season generously with salt and pepper. Cut the eggplant into strips of the same size. In a small bowl, whisk together the chili-garlic sauce, sesame oil and vinegar until smooth. Set aside. In a wok or large fry pan over high heat, warm 2 Tbs. of the peanut oil until very hot. Add the eggplant and stir-fry until slightly softened, 3 to 4 minutes. Add the ginger and the green onion pieces and stir-fry for 1 minute. Transfer the vegetables to a platter. Add the remaining 1 Tbs. peanut oil to the wok over high heat and swirl to coat. Add the pork, distributing it evenly, and cook without moving it for about 20 seconds. Using a metal spatula, toss and stir the pork every 15 to 20 seconds until browned, about 3 minutes. Return the vegetables to the pan and add the chili-garlic mixture. Reduce the heat to medium and stir-fry for 1 to 2 minutes to blend the flavors and warm through. Scatter with the chopped green onions and serve immediately. Serves 4.

1 pork tenderloin, about 1 lb., silverskin removed
Salt and freshly ground pepper, to taste
1 eggplant, about 1 lb.
2 Tbs. chili-garlic sauce, such as Sriracha
1 1/2 tsp. toasted sesame oil
1 1/2 tsp. rice vinegar
3 Tbs. peanut or canola oil
1 Tbs. peeled and grated fresh ginger
6 green onions, white and light green portions, 4 halved lengthwise and cut into 3/4-inch pieces, 2 finely chopped

Pork & Garlic-Spinach Sauce over Vegetables

​Cut pork into 1-inch-thick slices (about 8 pieces). Season pork with 1/2 teaspoon seasoning, then coat with flour (wash hands). Chop basil.
Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add pork and cook 2–3 minutes on each side or until well browned. Remove pork from pan and set aside.
Add onions to same pan; cook 4–5 minutes, stirring occasionally, or until golden. Stir in garlic paste and red pepper if using; cook 1 minute. Reduce heat to medium-low; add stock and pork, then simmer 3–4 minutes or until liquid is reduced by one-half and pork is 145°F.
Stir in yogurt, Parmesan, spinach, basil, and remaining 1/2 teaspoon seasoning; cook 1–2 minutes or until mixture is hot and spinach wilts. Place spirals on plate (halve tomatoes, if desired); top with pork slices and garlic-spinach sauce. Serve.Note: Spirals will soften from heat when sauce is poured over top. Stir spirals into pan during last minute of cook time if desired.

​​1 pork tenderloin (about 1 lb)
1 teaspoon roasted garlic-herb seasoning, divided
1/4 cup flour
1/4 cup fresh basil, coarsely chopped
2 tablespoons canola oil
1 cup prediced yellow onions
3 tablespoons garlic spice paste
1/4 teaspoon crushed red pepper (optional)
1 cup unsalted chicken stock (or broth)
1/4 cup low-fat plain Greek yogurt
1/4 cup grated Parmesan cheese
3 cups baby spinach
1 container fresh squash spirals with tomatoes (about 1 lb)

Pork Loin, Bacon-wrapped Slow Cooker
In small bowl, combine fig jam, mustards and orange zest; set aside. In another small bowl, combine brown sugar, garlic, rosemary, salt and pepper. Season pork loin with this mix, rubbing thoroughly on all sides. Heat Vegetable oil in large skillet over medium high heat. Add pork loin, and sear all side until golden, about 2-3 minutes per side. Lay bacon slices over pork, overlapping. Place pork loin (on top of sauerkraut,if desired) in 6-qt slow cooker. Top with fig jam mix and orange slices. Cover and cook on low 3-4 hours. Serve immediately, garnished with rosemary.
Brown sugar     1/4 c, packed
Garlic     3 cloves minced
Rosemary     1/2 tsp dried
Pork loin     3 lb.

Vegetable oil     2 T
Bacon     6 slices
Rosemary     1 sprig
For the glaze:

Fig Jam    1/4 c
Dijon mustard     2 T
Whole grain mustard     1 T
Orange zest
Oranges   2 slices

Pork Loin w Lemon and Fried Sage Leaves    Serves 6

Put pork in shallow, nonreactive dish and pour on enough cider to cover them. Add 2T rosemary, thyme, cinnamon stick, bay leaves and salt. Mix well and cover w plastic wrap. Refrigerate 24-48 hours, turning the loins several times. Remove pork loins and pat them dry w paper towels. Season w salt and pepper and brown them on all sides on preheated grill or in heavy cast iron pan on stove top. Heat olive oil and sauté the onions and garlic in heavy casserole big enough for loins. Add 1T rosemary and wine and bring to boil, scraping up the cooking juices. Add loins and lemon slices, cover tightly and roast about 20 min, turning frequently. Add water if necessary. Remove from heat and allow pork to cool in cooking juices. Meanwhile, fry sage leaves, a few at a time in veg oil. Drain on paper towels and sprinkle w sea salt. Remove pork from juices and cut in thin slices. If necessary, boil down juices till they coat back of spoon. Arrange pork on platter, drizzle juices over, garnish w lemon slices. Cover w plastic wrap and keep in cool place (not refrigerator) up to a few hours. Just before serving, season and sprinkle w sage leaves

Pork, Portuguese w Clams     Serves 4

Marinade: Combine wine, garlic, paprika, cloves and bay leaves, and s&p.

Add chops and marinate, covered and chilled 4-5 hours. Remove meat, strain marinade into a saucepan and reserve. Pat chops dry. In large skillet heat the oil over moderately high heat until it is just smoking. Add pork chops and brown well on both sides. Add marinade and bring to simmer. Simmer until chops reach 140 degrees, 10 min. Transfer to platter and keep warm. Add tomato, onion, raisins and parsley to pan. Add clams, cover and simmer until opened, 6-8 min. Discard any clams that do not open. Season. Serve chops topped w clams and sauce.

Wine, White   2c

Garlic   3T minced

Paprika   1tsp

Cloves   0.5tsp ground

Bay Leaves   2

Pork   4 bone-in chops, 1" thick

Olive Oil   2T

Tomatoes, Sun-dried   4 pieces, soaked and minced

Onion   1c minced

Raisins   2c

Parsley   0.25c chopped

Clams   1.5lb small

Pork Ragu al Maialino    Serves 4

Using a sharp knife, remove the thick skin from the pork, leaving a sheen of fat on top of the meat. Season aggressively w salt and place in the refrigerator until ready to use, as long as overnight. Preheat oven to 350. Place a deep saucepan or Dutch oven over med-hi heat and add 2T olive oil. When it shimmers, gently cook vegetables until they begin to soften, about 10 min. Add stock and thyme and bring to a simmer, then season w s&p. Rinse pork to remove excess salt, dry w paper towel and add to seasoned broth. Cover and bake 90 min or more, until meat just begins to pull away from bone. Allow meat and broth to cool on the stove 30 min, or until you can touch meat with your hands. Remove pork and gently pull meat from bone, then tear the chunks into bite sized pieces. Place in large bowl. Strain liquid into separate bowl and then pour enough of it over the meat to barely cover. (Use the rest for soup.) Cover and store in the refrigerator until ready to use. Place a large pot over medium high heat and add pork and braising liquid. Boil, then lower heat to medium and cook until the liquid is reduced by half. Add butter and stir. Meanwhile, cook the pasta in salted water. Drain and add to the sauce along w a splash of pasta water. Simmer one minute, then add lemon juice, half of cheese, one T of olive oil and parsley. Stir and serve immediately, topped w arugula and remaining cheese. 

Arugula   1 bunch

Butter   4T unsalted

Celery   1 stalk, cut in large pieces

Cheese   2T grated Padana

Fennel   1 small bulb, cut in large pieces

Lemon Juice, Fresh   2T

Olive Oil   3T

Onion   1 med, cut in large pieces

Parsley   1T chopped

Pasta   1 lb large

Pork   4lb shoulder, bone in

Stock   1qt chicken

Thyme   3 springs fresh 

Pork Rillettes     Serves 8

Heat oven to 275. Put peppercorns, allspice, cloves and coriander in spice grinder or clean coffee grinder and process until finely ground. Put pork in a large, deep skillet or Dutch oven and sprinkle w salt and spice mix. Add garlic, bay leaf, rosemary and stock and put the pot in oven. Cook, checking every now and then, until pork is falling apart and beginning to caramelize and the stock has almost entirely evaporated (remove cover if necessary). The bottom of the pot should be just about all melted fat when you're done, 2.5-3 hours. Strain mix; reserve the fat and discard the garlic, bay leaf, rosemary and any gristle. Transfer pork to bowl and mash it into small shreds w the back of a fork. Add 1/4 c reserved fat and stir to combine. Season w s&p. Pack into mason jar and refrigerate, covered tightly. They will keep for at least a week. Serve cold or at room temp.  w baguettes

Peppercorns 20-25

Allspice berries 4

Cloves 2

Coriander seeds 8

Pork shoulder, 2 lb fatty, boneless, cut into chunks

Garlic 1 clove crushed

Bay leaf 1

Rosemary 1 sprig fresh

Pork Roast Loin of w Apple Charlotte     Serves  6

Preheat oven to 450. Place pork in a shallow roasting pan, fat side up. Rub fat w 1 T salt and pepper and roast for 40 min. Add apples, lemon zest, ginger, cinnamon, cloves and sugar and put back in the oven for 15 min. or until apples are tender. Stir in the butter and bread cubes and roast 5 min longer. Mix applesauce, 1 tsp of salt, and egg yolks, and pour over the apples. Bake 15 min longer, or until golden.

Pork   3.5 lb loin, backbone removed

Salt   4 tsp


Apples   3 c, peeled, cored & diced

Lemon Zest   from 1 lemon

Ginger   pinch

Cinnamon   pinch

Cloves   pinch

Sugar   2 T brown

Butter   8 T

Bread Cubes   3 c tightly packed

Applesauce   0.5 c

Egg Yolks   3  

Pork Roast, Rub for

Mix rosemary, 2 T Kosher salt, 2T olive oil, pepper, garlic, crushed red pepper, 2 T brown sugar, 2 T red wine vinegar. Coat pork and wrap in plastic wrap. Refrigerate overnight. Roast at 500 for 20 minutes, the 275 for 2+ hours till done. Rest 15 minutes. 

Pork Tenderloin with Blue Cheese and Pears

Preheat oven to 500°F. Heat oil in a large ovenproof skillet over high. Sprinkle pork with 3/4 teaspoon salt and pepper. Add pork to pan; cook 5 minutes, turning to brown on all sides. Add pears and onion to pan, breaking up onion wedges with a spoon. Place pan in oven. Bake at 500°F for 8 minutes or until onion is tender and a thermometer inserted in thickest part of pork registers 140°F. Remove pork from pan; let stand 3 minutes. Cut into slices. Add remaining 1/4 teaspoon salt and vinegar to pan, scraping pan to loosen browned bits. Return pork to pan. Sprinkle with cheese.

2 tablespoons olive oil
1 (1-lb.) pork tenderloin, trimmed and halved crosswise
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 Bosc pears, cored and cut into 1/2-in.-thick slices
1 small red onion, cut into 8 wedges
3 tablespoons white balsamic vinegar
1 ounce Gorgonzola cheese, crumbled (about 1/4 cup)

Pulled Pork, Memphis Style

Place onion in slow cooker with garlic cloves. Stir in broth, BBQ sauce, sugar, vinegar and pepper; add pork. Cover and cook on high 6-8 hours until fork tender. Remove pork. Combine cornstarch and water in small bowl until blended. Stir into sauce mix in cooker; bring to boil. Boil 4-5 min or until slightly thickened. Meanwhile, shred port using two forks. Strain sauce into medium bowl (discard onion and garlic). Serve on sandwich rolls topped with sauce.

Onion 1 med, sliced thickly

Garlic 6 cloves

Stock 14 oz beef

Barbeque Sauce 18 oz bottle Sticky Fingers Memphis original

Brown Sugar 0.33 c

Vinegar 0.33 c cider

Pepper 0.5 tsp

Pork 3.5 lb boneless Boston butt roast

Cornstarch 2 T

Water 3 T

Ribs, Grilled, Glazed Baby Back     serves 4-6

Dissolve salt in 2 ½ qts. Water in Dutch oven. Place ribs in pot so that they are fully submerged. Bring to simmer over high heat. Reduce heat to low, cover, and cook at bare simmer until thickest part of ribs registers 195 degrees. While ribs are simmering, set up grill. On gas grill, turn all burners to high, cover and heat grill until hot, about 5 min. Clean and oil grate. Remove ribs from pot and pat dry w paper towels. Brush both sides of rigs w BBQ sauce. Grill ribs, uncovered, flipping and rotating as necessary, until glaze is caramelized and charred in spots. Transfer ribs to cutting board, rush both sides w sauce, tent loosely w foil and let rest for 10 min. Cut and serve.

Salt         2 T

Pork ribs, baby back or loin    2 2-pound racks

BBQ sauce            

Ribs, Barbequed     Serves 4

Combine stock, .75 c vinegar, paprika, cayenne, cumin, 3 T Tabasco, garlic powder, ginger, tomato paste, honey and salt in a large pot. Stir well and bring to a simmer over medium. Add ribs and simmer until tender but not falling apart, about 1 hour 45 min. carefully transfer ribs to a cookie sheet. Reserve liquid for future use, if desired. In a medium bowl, combine garlic salt, white pepper, paprika, 1/4 c mustard, .25 c vinegar, 1/4 c Wor. sauce, and beer to form paste. Add more beer if too dry. Rub paste over all surfaces of ribs. Wrap each rib in aluminum foil, dull side out. Refrigerate until ready to cook (can be prepared in advance). Combine chili sauce, ketchup, steak sauce, 1 T Worchester sauce, garlic, horseradish, 3 T mustard, 1 T Tabasco, molasses, jalapeno salsa and 1 T vinegar. Whisk until well-blended. Adjust seasoning to taste. Cover a cookie sheet w foil. Place ribs on foil, unwrap and coat w 2 c Barbeque Sauce. Rewrap ribs and bake on center rack for 10 min. Unwrap ribs and place on a grill to char. Serve immediately w remaining sauce.

Stock   4 qts beef

Vinegar   1c + 1 T red wine

Paprika   0.5c + 1T

Cayenne Pepper   1T

Cumin   1.5T

Hot Sauce  4T

Garlic Powder   1.5T

Ginger   1T

Tomato Paste   1c

Honey   0.25c

Salt   1T

Pork   4 slabs baby back ribs @ 1.25 lb

Garlic Salt   0.25c

Pepper   1T white

Mustard   0.25c + 3T dry

Worcestershire Sauce   0.25c + 1T

Beer   .5c

Chili Sauce   1c

Ketchup   1c

Steak Sauce   0.25c

Garlic   1T crushed

Horseradish   2T

Molasses   1T

Salsa   1T jalapeno

Ribs, Oven Barbequed/Smoked

Combine mustard, ketchup and garlic in small bowl; combine pepper, paprika, chili powder, cayenne, salt and sugar in separate small bowl. Spread mustard mix in thin even layer over both sides of ribs; coat both sides w spice mix, then wrap ribs in plastic and refrigerated8-2$ hours. Transfer ribs from frig to freezer for 45 min. Adjust one oven rack to lowest position and second rack to upper-middle position (at least 5 inches below broiler). Place baking stone on lower rack; heat oven to 500. Line heavy duty rimmed baking sheet w foil and sprinkle ground tea evenly over bottom. Set wire rack on sheet. Place ribs, meat side up, on rack and cover w heavy-duty foil, crimping edges tightly to seal. Roast directly on stone for 30 min, then reduce oven to 250, leaving door open for 1 minute to cool. While oven is open, carefully open one corner of foil and pour apple juice into bottom. Reseal foil. Continue to roast until meat is very tender and begins to pull away from bones, about 1 ½ hours. (Begin to check after 1 hour; leave loosely covered for remaining cooking time.) Remove foil and carefully flip racks to bone side up. Turn on broiler; cook ribs until well browned and crispy in spots, 5-10 min. Flip meat side up and cook until well browned and crispy, 5-7 min more. Cool for at least 10 min before cutting into individual ribs. Serve w BBQ sauce if desired.               


Mustard                  6T yellow                              

Ketchup                  2 T                              

Garlic                      3 med, minced or pressed                              

Pepper                   2 tsp                              

Paprika                   1 T                              

Chili Powder            1 T                              

Cayenne                 ½ tsp                              

Salt                        1 ½ T                              

Brown Sugar           3 T               


Spareribs                2 racks, St. Louis style, 2 ½ to 3 lbs each, each rack cut in half                              

Tea leaves              ½ c Lapsand Souchong (loose or about 10 tea bags) ground to powder (about ¼ c)                              

Apple juice              ½ c                         

Sausage, Country     Serves 8

Mix ingredients. Shape into 8 patties. Pan fry slowly to brown evenly. Turn & brown other side.

Pork     2lb ground



Sage     0.5tsp

Cumin     0.5tsp

Ginger     0.25tsp

Bay Leaves     1crushed


Combine pork, liver, onion, and celery tops w 1 qt water and cook over moderate heat 1 hr. Strain, reserving broth. Blend cornmeal, salt, pepper, 2 c broth and 1 c water. Cook, stirring, until thick (5 min). Put meat through food processor and add to mush. Add cloves, thyme, sage, marjoram, and pepper. Cover and simmer over very low heat 1 hour. Pour into loaf pan and chill until firm. Fry slices until brown.

Pork   1.5lb shoulder

Pork   0.25lb liver

Onion   1 sliced

Celery   1 bunch tops

Cornmeal   1c


Cloves   1 dash ground

Thyme   0.25tsp dried

Sage   1tsp

Marjoram   1tsp

​Heat oven to 400 degrees. Add bacon to a cold (10- to 12-inch) skillet and place the pan over medium heat. Let bacon cook until some of the fat renders and the edges turn golden, about 7 to 10 minutes. (You’re not looking to crisp the bacon.)
Add onions to the pan and raise the heat to medium-high. Cook, stirring occasionally, until golden and soft, about 10 minutes longer. Stir in garlic, thyme and nutmeg, and cook for another minute until fragrant.
Add potatoes, wine, 1/2 teaspoon salt and 1/2 teaspoon pepper, and toss until well combined. Cover the pan and cook, stirring every once in a while so nothing sticks, until potatoes are just tender and the liquid has mostly evaporated, 20 to 25 minutes. If the pan dries out while the potatoes are cooking, add a splash or two of water.
Leaving the rind on, cut the cheese into slices or wedges. Stir crème fraîche into the potatoes, then nestle the cheese in evenly. Transfer the skillet to the oven and bake, uncovered, until the cheese melts and the potatoes are very tender, 25 to 35 minutes. Serve hot or warm.
8 ounces thick-cut bacon, diced
2 medium yellow onions, diced (about 2 1/2 cups)
2 garlic cloves, finely grated or minced
1 teaspoon finely chopped fresh thyme leaves
 Pinch of freshly grated nutmeg
2 pounds Yukon gold or other waxy potatoes, peeled and cut into 1-inch cubes (about 5 1/2 cups)
¾ cup dry white wine
 Kosher salt and black pepper
8 to 10 ounces soft cow’s milk cheese with a bloomy rind, such as Reblochon, Camembert or Brie
½ cup crème fraîche

Tin Suan Row    Serves 4

Cut pork in 1/2" strips. Beat egg, milk, flour and salt. Dip meat in mix and sauté in oil. Add garlic. Remove meat. Add broth, pineapple w 1/2 c juice, carrot, vinegar, soy sauce, ginger and brown sugar. Simmer 5 min. Add beans, squash, and meat. Thicken w cornstarch in water. Serve on rice

Pork   1.5lb

Egg   1

Milk   1T

Flour   3T


Peanut Oil   3T

Garlic    1 minced clove

Stock   1c chicken

Pineapple   1c canned tidbits

Carrots   1 sliced

Vinegar   2T

Soy Sauce   3T

Ginger   0.25tsp

Sugar   1T brown

Beans, Green   0.5lb crisply cooked

Zucchini   2 crisply cooked (or use yellow)

Cornstarch   2T

Tortieres   Serves 4

Place all ingredients except bread crumbs in skillet or saucepan. Simmer, uncovered for 30 min. Remove from heat. Mix in a few T of bread crumbs; let stand for 10 min. If fat is not sufficiently absorbed, mix in a bit more bread crumbs; let stand 10 min. Continue until fat is absorbed. Cool mixture. Place between 2 crusts in 9 in. pie pan. Bake at 450 for 10 min. Lower heat to 350 and continue baking about 30 min or until crust is golden. Serve hot.

Pork   1 lb, ground

Onion   1 small, diced

Garlic   1 minced

Celery Salt   0.5tsp

Savory   0.5tsp


Cloves   0.125tsp

Water   0.5c

Crumbs, Bread   0.25 to .5 c

Pastry   for 9" double pie