I Feel Like Cooking
  • Home
  • Recipes
    • #fabin40
    • Appetizers and Starter Recipes
    • Soups and Salad Recipes
    • Side Dish Recipes
    • Main Course Recipes
    • Miscellaneous Recipes
    • Desserts and Treats Recipes
    • Photo Gallery
  • Blog
  • About
  • Connect
    • Resources
    • Giving Back
    • Learn
    • The Common Cook Education Series

what I'm making right now...

I'm Big on the Pig. And Here are Two Pork Meals That Will Make You A Fan as Well.

10/25/2017

0 Comments

 
As each year passes for me here in the Carolinas, I find myself leaning effortlessly into my Southerness. It's not just the refinement of my accent, which is now so much a part of the cadence of my speech that many people back home find themselves asking, "huh?" when I speak quickly. It's the rhythm of things here that I love. It is slower here, more deliberate and authentic. I could never again live without the chirp of tree frogs after dark, and I don't really even despise the red clay dirt on my running shoes. Even grits make sense to me.
Picture
Picture
Then, there's my love of pork. Holy Mother of Hominy. This is food of the gods! For instance, I love pork belly! Chunks of fatty, flavorful meat that if it were sliced thinly would be your morning bacon. But in squares of juicy loveliness they are almost a delicacy. I mean, how did I not know about this from birth?

Pigs, in fact are not indigenous to the US, even though they've been around for quite awhile. They were first introduced in the 1500’s to what is now the southeastern U.S. by Spanish Explorer, Hernando DeSoto. I'm not sure the Spanish like the way we assume we "own" the idea of pork. But maybe around a table we could just agree we've both made the most of it.

​Try this easy appetizer and see if you can't fill up your table with other folks yearning to get in touch with their Southerness.

Chipotle Ginger Seared Pork Belly Bites

Serves 4, But Easily Doubled or Tripled / Click here to download printable version
Picture
Picture
Picture
  • Ingredients
  • Method
<
>
​1 ½ lbs. pork belly, cut into 1 ½” squares
1/3 C chipotle mayonnaise
3 T sweet balsamic like cranberry or pomegranate
2 T candied ginger diced into very small pieces
Salt and pepper to taste
1 T light olive oil
Mix together the balsamic, mayo, and candied ginger. Set aside. Bring a large saucepan to high heat and add 1 T of light oil. Sear the pork belly on both sides until caramelized on each side. This takes about 2 minutes or so per side. Then ladle the sauce equally onto the tops of the cubes of pork belly, and continue to cook pork belly about another minute. Then blend the sauce in with the hot pan drippings, stirring everything around to coat. Cook until pork is done but careful not to overcook. Serve by placing the pork belly squares on a platter and then gently spooning the sauce and the candied ginger pieces over the top. Serve with a slice of cool, English cucumber.

If there was ever an inspired expression of pork it would be sausage. Spiced, cured, raw or smoked, links or patties, and mixed with almost all kinds of flavors, it, too has my heart. Granted, the production of it appears akin to cramming mushed up meat scraps into pantyhose and then sealing one end. But y'all, let's just never mind about the method, let's just talk about the end result! At least that's the way I like to spin it.
Picture
Speaking of spin, take a couple of turns around the block with this beauty. Stuffed acorn squash is not only a beautiful fall meal, it sings all the high notes of flavor, texture and healthiness! All you need is a little oil and salt and pepper on the squash to roast it to perfection, and then fill it with a medley of apples, cranberries, and spinach bathing in the bits of browned mild breakfast sausage, deglazed with orange juice. The brown rice is simmered in stock and orange juice as well, offering an exciting note of flavor in the midst of the cornucopia of earthy flavors. Blend in a bit of coriander powder to keep 'em guessing.

You can use hot sausage but I didn't want to overpower the other delicate flavors. You, of course may be all about overpowering, And I think you should just embrace it! In fact my favorite part about the South is the myth of being genteel. Just saying, don't get between a Southerner and her pork. Forks will fly!!!

Apple, Sausage and Cranberry Stuffed Acorn Squash
​with Orange Simmered Brown Rice Medley

Serves 4 / Click here to download printable version
Picture
Picture
Picture
  • Ingredients
  • Method
<
>
2 small acorn squash, halved, with seeds and pith removed
4-5 T lite olive oil
½ lb mild Italian breakfast sausage
1 large Fuji apple cut into cubes
1/3 C craisins
¼ C thinly sliced sweet onion
1 C brown rice medley
1 1/3 C orange juice
¾ C chicken stock
¼ C white wine
3 C fresh spinach
2 T fresh thyme leaves
½ t high quality curry powder
Salt and pepper to taste.
Preheat oven to 375 degrees F. In a baking dish place the four halves of squash with cut side up. Spread all sides evenly with about 3 T of oil, and salt and pepper generously. Bake for about 50 minutes or until knife inserted pushes in easily and the flesh is tender. Don’t overcook. While squash is cooking add the rice to the 1 C orange juice and ¾ C stock and bring to a boil. Cover and turn very low and cook for about 50 minutes. Follow direction of package. Some brown rice medleys need different ratios of liquid or longer cooking times. Bring a large saucepan to a high heat and add the 2 T oil. Add the sausage and cook until almost done, breaking it up as you cook it. Add the apple and onion, and the thyme, stirring to wilt the onion and cook it. Add the 1/3 C orange juice to deglaze, add the craisins and stir until juice has reduced. About 4 minutes. Now add the rice to the saucepan, add the wine and let simmer for about 5 minutes. Remove cover, add the spinach and stir until it is warm and wilts. Remove squash from oven. Spoon in the rice mixture into the cavity, and serve!!!
0 Comments



Leave a Reply.


    Picture
    CLICK to find us on FACEBOOK!
    Searching for a special recipe? Use ingredients as KEY words and find one of our delicious recipes FAST!

    RSS Feed


    Meet the Cook...

    My name is Camine Pappas  and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.

    Want to get spontaneous with me? It's pretty exciting. Let's all find out what happens when, "I Feel Like Cooking."

    Archives

    May 2020
    June 2019
    April 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013

    Categories

    All
    12 Winter Recipes
    Acorn Squash
    Anise Glaze
    Appetizers
    Apple Butter Walnut Spice Cookies
    Apple Rice Salad
    Apples
    Artichoke Hearts
    Artichoke Stuffed Chicken
    Asian Sauces
    Bacon
    Bad Experiments With Food
    Baked Beans
    Baked Chicken
    Baked Cod
    Baked Fish
    Bananas
    Bean Stew
    Beef Gravy
    Beef Sate
    Beef Stew
    Beets
    Bing Cherry Cookies
    Biscuits
    Black Beans
    Blackberries
    Blueberries
    Blueberry Muffins
    Blueberry Pie
    Blueberry Sauce
    Bourbon Bread Pudding
    Bourbon Caramel Sauce
    Brandied Cherries
    Bread Pudding
    Bread Sticks
    Breakfast
    Broccoli Slaw
    Brown Rice
    Brown Sugar Chicken
    Brown Sugar Pork Ribs
    Brunch
    Bruschetta
    Brussel Sprouts
    Burgers
    Butter
    Butternut Squash
    Cactus Pear
    Candied Beets
    Cantaloupe And Oranges
    Caramel
    Caramelized Bananas
    Carnitas
    Carrot
    Cauliflower
    Cheese
    Cheese Pasta
    Cheese Stuffed Chicken
    Cherries
    Cherry Chutney
    Chicken
    Chicken Burgers
    Chili
    Chipotle Chicken
    Chocolate
    Chocolate Chip
    Chocolate Muffins
    Chowder
    Christmas
    Chutney
    Cinnamon Rolls
    Coconut Milk
    Cod
    Coffee Chili Steak Rub
    Cognac Roasted Veggies
    Cold Vegetable Salad
    Comfort Food
    Cookies
    Cooking With Friends
    Cooking With Wine
    Corn Muffins
    Corn Pudding
    Corn Salad
    Cranberries
    Cranberry
    Cranberry Chocolate Cookies
    Creamy Soup
    Creamy Zucchini Soup
    Crepes
    Cuban Inspired
    Cucumber Relish
    Cucumber Salad
    Custard
    Date Muffins
    Dates
    Desserts
    Diet
    Dinner
    Easy Dinners
    Easy Soups
    Eggplant
    Enchilada Hand Pies
    Enchiladas
    #fabin40
    Farmers Market
    Fennel
    Figs
    Filet Mignon
    Fire Roasted Tomatoes
    Fish Sauce
    Football Food
    Fried Eggplant
    Fried Green Tomatoes
    Fruit
    Garnishes
    Ginger
    Gingersnaps
    Girlfriends
    Gluten Free
    Golumpkies
    Granny Smith Apples
    Grapefruit Pear Slaw
    Grape Relish
    Halibut
    Hand Pies
    Heirloom Carrots
    Heirloom Tomatoes
    Herb Butter Roasted Chicken
    Herbs De Provence
    Holiday Recipes
    Ice Cream
    Indian Food
    Italian Chicken
    Italian Food
    Italian Meatballs
    Jalapenos
    Jam
    Kalamata Olives
    Lake Norman Magazine
    Lamb
    Lamb Meatballs
    Lamb Stew
    Lemon
    Lemon Cookies
    Lemon Cream Sauce
    Lemon Crumble Bars
    Lemon Custart
    Lemon Pasta
    Lemon Tart
    Lemon Thyme
    Lemon Vinaigrette
    Lentil Salad
    Lime Ginger Honey Syrup
    Lime Juice
    Ling Cod
    Main Dishes
    Mandarin Oranges
    Maple Bourbon Plum Sauce
    Maple Syrup
    Marinara
    Meatballs
    Meatloaf
    Meat Loaf
    Meat Sauce
    Mendelbrot
    Mexican Food
    Microgreens
    Minestrone Soup
    Mini Pepper Poppers
    Mint
    Mint Caper Salsa
    Mirepoix
    Muffins
    Mushrooms
    Mushroom Soup
    Nectarine Spice Cake
    No Bake Cookies
    Oatmeal
    Omelet
    Orange Cheesecake Squares
    Orange Rosemary Glazed Tri-color Carrots
    Oranges
    Orzo Pasta
    Pad Thai
    Pancakes
    Parmesan Chicken
    Pasta
    Pasta Salad
    Pastry
    Pastry Class
    Paula Deen Quick Rolls
    Peach Galettes
    Peanut Bean Sprout Fried Rice
    Peanut Butter Cookies
    Peanut Butter Mousse
    Peanut Crusted
    Pecan Scones
    Penzeys
    Pesto
    Pesto Mashed Potatoes
    Pickled Slaw
    Pie Disasters
    Pineapple
    Pineapple Salsa
    Pizza
    Pizza Dough
    Plum Sauce
    Poached Fish
    Poached Pears
    Poblano Peppers
    Pork Belly
    Pork Carnitas
    Pork Chops
    Pork Loin
    Pork Or Chicken Salad
    Pork Ramen Stir Fry
    Port
    Port Wine
    Port Wine Reduction
    Potatoes
    Potato Gratins
    Pot Pies
    Pound Cake
    Preserves
    Prosciutto
    Proscuitto
    Puff Pastry
    Pumpkin Buttermilk Cake
    Pumpkin Buttermilk Glaze
    Pumpkin Muffins
    Pureed Parsnips
    Purple Asparagus
    Purple Sweet Potatoes
    Quinoa
    Radicchio
    Radish Fennel Salad
    Raisins
    Rice-a-roni Beef Soup
    Ricotta
    Roasted Beet Salad
    Roasted Tomatoes
    Roasted Vegetables
    Rosemary Chicken
    Rules For Dieting
    Salad-dressing
    Salmon
    Salmon Patties
    Salsa
    Sausage
    Sausage Casserole
    Sausage Rolls
    Sauteed Fish
    Scone
    Seafood
    Sesame Oil
    Shortcake
    Shortcut Desserts
    Shrimp
    Shrimp Linguini
    Side Dish
    Side Dishes
    Slow Cooker
    Slow Roasted Chicken
    Snap Peas
    Soup
    Soups
    Sour Cream Raisin Pie
    Southern Fried Chicken
    Spaghetti
    Spanish Rice
    Speculoos Cookie Butter
    Spicy Orange Chicken
    Spinach
    Sriracha Sauce
    Steak
    Stew
    Stews
    Stir Fry
    Strawberries
    Strawberry Glaze
    Stuffed Manicotti
    Stuffed Peppers
    Stuffed Puff Pastry
    Sugar Cookies
    Superbowl Food
    Sweetened Condensed Milk
    Sweet Peppers
    Sweet Pickle Vinaigrette
    Sweet Potatoes
    Sweet Potato Pancake
    Syrup
    Taco
    Thai Flavors
    Thai Peanut Sauce
    Tilapia
    Tomatoes
    Trail Mix
    Trout
    Truffles
    Turkey And Ground Beef
    Turkey Meatballs
    Turnips
    Twisted Puff Pastry Rounds
    Tzatziki Sauce
    Veal Stew
    Vegetables
    Vegetable Salads
    Vinaigrette
    Vodka Sauce
    Wedding Food
    White Fudge
    White Wine Cream Sauce
    Yellow Split Peas
    Yogurt
    Zoodles
    Zucchini

Home

RECIPES

BLOG

Connect

Copyright © 2018, Camine Pappas, All Rights Reserved
  • Home
  • Recipes
    • #fabin40
    • Appetizers and Starter Recipes
    • Soups and Salad Recipes
    • Side Dish Recipes
    • Main Course Recipes
    • Miscellaneous Recipes
    • Desserts and Treats Recipes
    • Photo Gallery
  • Blog
  • About
  • Connect
    • Resources
    • Giving Back
    • Learn
    • The Common Cook Education Series