Coconut Bacon


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Fake bacon that tastes like the real thing. Use it in salads, BLTs, or anywhere else that you would add bacon. This coconut bacon is vegan and gluten free, as long as you use gluten-free soy sauce (like tamari). Recipe yields 3 cups coconut bacon.

Ingredients

  • 3 cups large, unsweetened coconut flakes (not regular shredded coconut!)
  • 3 tablespoons reduced sodium tamari soy sauce (or other soy sauce)
  • 2 1/2 tablespoons liquid smoke (any flavor, choose your favorite)
  • 1 1/2tablespoons maple syrup

Preparation

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line a half-sheet pan or large rimmed baking sheet with parchment paper (optional).
  3. Measure the coconut flakes out onto the baking sheet.
  4. Drizzle the coconut flakes with tamari, liquid smoke and maple syrup. Mix well.
  5. Spread the flakes into an even layer on the parchment paper.
  6. Bake on the middle rack for 12 to 14 minutes, flipping halfway, until flakes are mostly dry and turning golden on the edges. (Keep an eye on the coconut as it can go from golden brown to deep burnt brown fairly quickly. For softer bacon, you’ll probably only need to bake for 12 minutes, for crispy bacon, aim for 14.) The coconut flakes will further crisp up as they cool.
  7. Let the “bacon” cool, then use it immediately or transfer to a freezer-safe bag. Coconut bacon keeps well in the freezer for several months. No need to defrost!
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Eggroll Nachos


Eggroll Nachos

Try a new take on nachos! These insanely delicious nachos are loaded with Asian favorites like pork, wontons, sriracha, and sweet chile sauce.

Ingredients

  • Vegetable or peanut oil for frying
  • 6 ounces wonton wrappers, quartered diagonally
  • 1 pound ground pork
  • 1 tablespoon grated fresh ginger
  • 3 cloves garlic, minced
  • 2 tablespoons reduced-sodium soy sauce
  • 3 cups purchased coleslaw mix
  • Sriracha (optional)
  • Asian sweet chili sauce (optional)
  • Green onions, chopped (optional)
  • 2 tablespoons sesame seeds, toasted (optional)
  • Lime wedges

Preparation

  1. In a large saucepan heat about 1 1/2-inches of oil to 375 degrees F.
  2. Meanwhile, in a small bowl combine pork, ginger, garlic, and soy sauce. Set aside.
  3. Working in batches, add wontons to hot oil and cook until golden brown.
  4. Transfer chips to a paper towel lined tray to drain. Repeat with remaining wontons.
  5. Heat a medium skillet over medium-high heat. Add pork mixture and cook about 5 minutes or until no longer pink, remove from heat. In the same skillet add coleslaw mix; cook and stir about 5 minutes or until just wilted. Return pork to skillet; heat through.
  6. Arrange chips on a serving platter.
  7. Top with pork mixture. If desired, top with sriracha, chili sauce, green onions, and/or sesame seeds.
  8. Serve with lime wedges.

Grilled Asian-Style Porchetta


Grilled Asian-Style Porchetta
Ingredients

For the Sauce

  • 1/2 cup apricot jam
  • 1/2 cup plum jam
  • 1 1/2 tablespoons sambal
  • 2-inch piece ginger, peeled and grated

For the Spice Mixture

  • 1 star anise
  • 1 cinnamon stick
  • 1 tablespoon Sichuan peppercorns
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon clove

For the Herb Paste

  • 4 cloves garlic
  • 4 cups packed cilantro
  • 3 Thai birds eye chiles

For the Porchetta

  • 1 5-pound skin-on pork belly
  • 1 3-pound pork loin, trimmed
  • Salt, to taste

Preparation

  1. Make the sauce: In a medium mixing bowl, combine all of the sauce ingredients and stir. Set aside until ready to use.
  2. Make the spice mixture: In a small saucepan over medium heat, toast the spices, while continuously swirling the pan, until they become fragrant, about 3 minutes. Transfer to a spice grinder and grind until finely ground.
  3. Make the herb paste: In a food processor, grind the garlic, cilantro and chiles until smooth. Transfer the paste to a small bowl and set aside.
  4. Make the pork: Lay the pork belly skin-side-down on a cutting board. Trim the pork belly so that it can wrap the around the loin with a 1-inch overlap (this is to encase the loin and protect it from drying out). Using a chefs knife, carve a ½-inch-deep crosshatch pattern inside the belly. Rub the spice mixture and herb paste all over the belly and loin and season aggressively with salt. Place the loin in the center of the belly and begin to roll belly around loin. Tie the porchetta crosswise using kitchen twine at 1/2-inch intervals. Allow the porchetta to sit out at room temperature for 2 hours before grilling.
  5. Meanwhile, build a medium-hot fire in a charcoal grill until it registers around 325°. Fill a foil pan halfway with water. Move the charcoal to one side of the grill and place the foil pan next to the charcoal. Place the top grate on the grill and put the porchetta on the grate over the foil pan. Close the lid of the grill, and open the top and bottom grill vents. Position the lid so that the top grill vent is on the opposite side of the fire.
  6. Cook the porchetta, maintaining a temperature 325° to 350° in the grill by replenishing charcoal when needed, until an instant-read thermometer inserted into the center of the roast reaches 130°. Move the porchetta directly over the coals. Using tongs, turn the porchetta frequently until the skin begins to blister and is crisp all over, for about 10 minutes. Remove the porchetta and transfer to a platter. Let the porchetta rest for 10 minutes before carving. Serve with the sambal sauce.

Chipotle Pineapple Jerk Glazed Ham


Chipotle Pineapple Jerk Glazed Hamm

Ingredients

  • 1 ready-to-eat, cooked ham, bone-in, shank end or butt end, about 9-11 pounds
  • 1 tablespoon garlic powder
  • 2-3 teaspoons cayenne
  • 2 teaspoons onion powder
  • 2 teaspoons ground thyme
  • 2 teaspoons brown sugar
  • 2 teaspoons pepper
  • 2 teaspoons chipotle chile powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon all-spice
  • 1/2 teaspoon cinnamon
  • 1/2 a small pineapple chopped or one (14 ounce) can

Glaze

  • 1/2 cup brown sugar
  • 1/2 cup maple syrup
  • 1/4 cup bourbon or rum (optional)
  • 1-2 chipotle chilies in adobo, finely chopped
  • 3/4 cup pineapple juice

Preparation

  1. Remove the ham from the refrigerator (still wrapped) a couple of hours (depending on your house temp) before you intend to cook it so that it can get closer to room temperature.
  2. Preheat oven to 325 degrees F.
  3. Place ham in a roasting pan.
  4. In a small bowl combine all the dry ingredients for the spice mixture.
  5. Rub the spice rub all over the ham, depending on the size of your ham you may or may not need to use all of the spice mixture.
  6. Cover tightly with foil and bake for 1 1/2 hours.
  7. While the ham is cooking, in a medium sauce pan, combine the brown sugar, maple syrup, bourbon or rum, chipotle chiles and pineapple juice.
  8. Bring to a boil over medium-high heat, stirring constantly.
  9. Once the mixture has come to a boil, reduce the heat to low and simmer for 10-15 minutes, or until reduced by about half.
  10. Remove from the heat and set aside until the ham is done.
  11. After the ham has been baking for 1 1/2 hours, remove from the oven and increase the oven temperature to 400 degrees F.
  12. Brush the baked ham with the glaze (you might not use all the glaze), then place the chopped pineapple in the bottom of the dish around the ham. If desired, you may also use toothpicks to secure the pineapple onto the ham.
  13. Return the ham to the oven and bake uncovered until heated through and caramelized, 25 to 30 minutes.
  14. Remove and let sit 5 minutes. Serve warm with the remaining glaze.

Pork Chops with Tangy Red Currant Sauce


Pork Chops with Tangy Red Currant Sauce
For a fast dinner that’s ready in 30 minutes, turn to Pork Chops with Tangy Red Currant Sauce–hearty and pleasing.

Ingredients

  • Cooking spray
  • 1/2 cup diced white onion
  • 3 tablespoons minced fresh garlic, divided
  • 1/3 cup red wine or unsalted chicken stock
  • 2 tablespoons sugar
  • 2 tablespoons red currant fruit spread
  • 1/4 cup red wine vinegar
  • 1 1/2 tablespoons grated lemon rind
  • 4 (6-ounce) bone-in center-cut loin pork chops, trimmed
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt

Preparation

  1. Heat a saucepan over medium heat. Coat pan with cooking spray. Add onion and 1 tablespoon garlic; cook 4 minutes or until onion is tender. Add wine; cook 5 minutes or until liquid almost evaporates. Add sugar and fruit spread; bring to a boil. Cook 1 minute. Add vinegar; return to a boil. Cook until reduced to 1/2 cup (about 5 minutes).
  2. Heat a large grill pan over medium-high heat. Coat with cooking spray. Combine 2 tablespoons garlic and rind; sprinkle evenly over pork, pressing to adhere. Sprinkle evenly with pepper and salt. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes.

 

Pork Tenderloin Medallions and Balsamic Reduction


Pork Tenderloin Medallions and Balsamic Reduction

Whip up a simple yet flavorful meal of pork tenderloin topped with a balsamic reduction infused with fresh rosemary, garlic, and shallots.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon minced shallots
  • 1 garlic clove, minced
  • 1 cup balsamic vinegar
  • 1 1/2 teaspoons sugar
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon Dijon mustard
  • Cooking spray
  • 1 (1-pound) pork tenderloin, cut into 12 slices
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Preparation

  1. Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add vinegar and next 3 ingredients; cook until reduced to 1/2 cup.
  2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with salt and pepper. Place pork in pan; cook 2 minutes on each side. Add balsamic reduction; cook 1 minute, turning pork to coat.

Serve with Grilled Peaches

  • Heat a grill pan over medium-high heat.
  • Coat pan with cooking spray.
  • Add 4 peach halves to pan; cook 2 minutes on each side.
  • Cut each half into 3 wedges.

Serve with Wild Rice Salad

  • Cook 1 cup fast-cooking white and wild rice per directions, omitting seasoning.
  • Stir in 1/4 cup chopped green onions, 2 tablespoons chopped dried cherries, and 2 tablespoons chopped pecans.

Pork Noodle Salad


Pork Noodle Salad
Pork cooks quickly in the broiler, making this meal a clear choice for busy weeknight dinners.

Ingredients

  • 6 ounces uncooked rice vermicelli
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 3 tablespoons mirin
  • 2 tablespoons water
  • 1 tablespoon fish sauce
  • 1 cup julienne-cut carrots
  • 3/4 cup thinly sliced red bell pepper (about 1 small pepper)
  • 1/2 cup thinly sliced green onions
  • 1/3 cup thinly sliced fresh basil
  • 1/4 cup chopped dry-roasted peanuts
  • 2 tablespoons hoisin sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon bottled ground fresh ginger
  • 1/2 teaspoon bottled minced garlic
  • 4 (4-ounce) boneless center-cut pork loin chops
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cooking spray

Preparation

  1. Preheat broiler.
  2. Cook noodles according to package directions. Drain and rinse under cold water; drain. Place noodles in a large bowl. Add 1/4 cup vinegar and next 4 ingredients (through fish sauce); toss well. Top with carrots, bell pepper, green onions, basil, and peanuts.
  3. Combine hoisin and next 3 ingredients (through garlic). Sprinkle pork evenly with salt and black pepper; place on a broiler pan coated with cooking spray. Brush half of hoisin mixture over pork; broil 3 minutes. Turn pork over. Brush remaining hoisin mixture over pork; broil 3 minutes or until done. Serve pork thinly sliced over salad.
  4. Serve with Soy-Buttered Sugar Snap Peas: Steam 1 pound sugar snap peas 3 minutes or until crisp-tender; drain and place in a bowl. Combine 5 teaspoons melted butter, 1 tablespoon low-sodium soy sauce, 1 teaspoon lemon juice, and 1⁄8 teaspoon black pepper. Drizzle butter mixture over peas; toss to coat.