Recipe: Southwestern Pork and Cabbage

I had a red cabbage that I needed to use, but wanted something a little lighter than the typical German or Eastern European variations I normally do.  So, I decided to apply some southwest flavor and came up with something that was just really, really darn tasty.

Ingredients:


1/2 head of a large red cabbage, shredded
1 1/4 lbs. boneless pork loin chops, pounded thin and sliced thin
6 tomatillos, peeled, blanched in hot water for 3 - 4 minutes to soften
1/2 large white onion, diced loosely
2 red jalapenos, chopped fine
1 bunch of cilantro, chopped fine
3 tbsp. minced garlic
1 1/2 tsp. ground cumin
1 tsp. chipotle chili powder
1 tbsp. sea salt
2 tbsp. red wine vinegar
3 tbsp. dry white wine
1/2 cup chicken broth
1 tbsp. canola oil

Directions:


Heat the canola oil in a large, deep pan over medium high heat.  Add the garlic and chopped jalapeno.  Saute until fragrant.  Add the sliced pork.  Cook until the pork is almost done, about 8 minutes.  Add the vinegar, white wine, dry spices, salt, and 1/2 of the chicken broth (1/4 cup).  Cover, reduce heat to medium.  Simmer the pork for approximately 15 minutes to tenderize.  Add the cabbage and remaining chicken broth.  Recover.  Cook until the cabbage is completely tender, about 20 - 25 more minutes, stirring infrequently.  Stir in the cilantro and remove from heat.

In a food processor, puree the blanched tomatillos and onion together.  Serve as a side sauce with the pork/cabbage.  Warm some small flour or corn tortillas and serve.

Makes 6 servings.

Recipe: My Ultimate Burger

Ingredients:

Burger
3/4 lb. lean ground beef (< 7% fat)
3/4 lb. ground veal
2 tbsp. Worcestershire sauce
1 tbsp. nuoc cham (Vietnamese fish sauce)
1 tsp. onion powder
1 1/2 tsp. dried chives
1 tsp. sea salt
1 tsp. cumin
1 tsp. white pepper
1 tsp. sweet paprika
1 tbsp. brown sugar
2 tbsp. bread crumbs

Sauce
1 bunch scallions, loosely chopped
3 jalapeno peppers, loosely chopped
2 medium heirloom tomatoes, loosely chopped
2 tbsp. minced garlic

6 brioche buns
6 thick slices of sharp cheddar
12 thick slices of applewood smoked bacon

Directions:

Place sauce ingredients into a food processor and pulse until fully chopped and blended together. Set aside.

Place 12 slices of bacon on a baking sheet and place into a 450 degree pre-heated oven for 12 minutes or until crispy.

Heat grill to medium-high heat. Mix all ingredients for the burger together with your hands and form 6 equal patties. Place on the hot grill and grill for 4-5 minutes on each side for medium-well, the lid closed for each period. Add the cheese slices to each burger and continue on the heat with the lid closed for about 2 minutes. Remove the burgers from the grill. Cut the brioche buns in half and place white side down on the grill. Close the lid for about 2 minutes to toast. Remove the buns from the grill. Place the burgers on the buns. Top with 2 bacon slices each. Top with 2 - 3 tbsp. each of the sauce mixture. Serve immediately.

Makes 6 servings.