The combination of sweet potato gravy, and the lightly spicy pork chops makes this a perfect winter meal.

• 3 medium Beauregard, Garnet, or Jewel yams (about 1-1/2 lbs)
• 1 tbsp unsalted butter
• 1/4 tsp Thai red chili paste
• 3 tbsp half-and-half
• salt and freshly ground black pepper
• 1 small red onion, finely chopped
• 1/2 Golden Delicious apple, peeled, cored, and finely chopped
• 1/3 cup dry breadcrumbs
• 4 (1-1/2″ thick boneless center cut pork chops (5-6 ounces each)
• 1 tsp sweet paprika
• 1/4 tsp onion powder

Preheat the oven to 400 degrees F. Roast the sweet potatoes. Peel and mash them. There should be 3 cups. Reduce oven to 350 degrees F.

For the gravy, in a bowl combine 2-1/3 cups of the sweet potatoes with the butter, chili paste, and half-and-half. Season it to taste with salt and pepper. Spread the creamy potatoes to cover the bottom of an 8″ square baking dish. Set aside.

For the stuffing, in a second bowl, combine the remaining sweet potato with the onion, apple, and breadcrumbs. Season to taste with salt and pepper.

Make a 3-1/2″ X 2-1/2″ pocket in each chop. Pack the stuffing generously into the pockets. Combine the paprika, 1/4 tsp salt, and onion powder in a small bowl. Rub 1 side of each chop with this mixture and set them seasoned side down on top of the sweet potatoes in the baking dish. Rub the remaining seasoning on top of each chop. Cover the pan with foil.

Bake for 35 minutes. Uncover and bake the chops 10 minutes longer until they are nicely browned on top. Serve immediately.

Makes 4 servings

Source: 12 Best Foods Cookbook copyright 2005 by Dana Jacobi

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This Creole-inspired recipe recently landed in my inbox — sent from Milk Street. It arrived just in time as I was planning for a party and needed a one-pot meal that wouldn’t take too much time to prepare. I quickly made this and it was a hit!

• 1 Tbsp grapeseed or other neutral oil
• 12 ounce andouille sausage, halved lengthwise and cut into 1/2-inch pieces.
• 2 Tbsp salted butter
• 1 small yellow onion, finely chopped
• 1 small red bell pepper, stemmed, seeded and finely chopped
• 1 Anaheim chili, stemmed, seeded and finely chopped
• kosher salt and ground black pepper
• 2 medium garlic cloves, minced
• 1/2 tsp dried thyme
• 3 cups corn kernels
• 1 Tbsp cider vinegar
• 4 scallions, thinly sliced

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the sausage and cook, stirring, until well browned, about 3 minutes. Transfer to a paper towel-lined plate and discard any fat in the skillet.

Set the skillet over medium and melt the butter. Add the onion, bell pepper, Anaheim chili and the 1/2 tsp salt. Cook, scraping up any browned bits and stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Increase to medium-high and add the corn, 3/4 tsp salt and 1/4 tsp pepper. Cook, stirring, until the corn is crisp-tender, 3 to 5 minutes.

Return the sausage to the skillet, stir and cook until heated through, about 1 minute. Stir in the vinegar, then taste and season with salt and pepper. Stir in the scallions.

Source: Christopher Kimball’s Milk Street

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We’ve all felt it: The draw of a nostalgic meal which brings a flood of memories to the surface again. It is often a comfort food, or regional specialty, that you may not have thought of in years, but something sparks your memory and you’re instantly transported back in time.

This time around, all it took was quick trip back home, and Mom whipped up a meal that I hadn’t thought of in decades. It was City Chicken.

But, it’s not Chicken!

You may, or may not, have heard of City Chicken. It is a regional ‘specialty’ best known in parts of Ohio and Michigan, as well as some of the northeastern Appalachian regions. City Chicken consists of cubes of pork and veal on a stick, covered in an egg wash, then breaded and either fried or baked in a pan.

It was a meal Mom often prepared when I was younger, but one that I never questioned about the lack of chicken in this recipe. This time around, I did.

“Well, Mom this isn’t really chicken,” I stated. “Why is it called ‘City Chicken’? Mom didn’t really have the answer so I decided to do a bit of sleuthing.

As it turns out, City Chicken is a Depression Era recipe that came about because, at the time, chicken was expensive. If you had an egg laying chicken, you didn’t really want to eat it – you wanted to save it for the eggs. And, once it was beyond its egg-laying period, you didn’t really want to eat it because it was tough—therefore, it was often used in stews.

So, as an alternative to chicken, women turned to cheaper cuts of meat – pork, beef and veal. Surprisingly enough, pork, beef and veal were cheaper cuts of meat (than chicken), because farmers were butchering beef to thin their herds. Everyone may have wanted chicken on the table, but it was too expensive; therefore, the pork and veal were more readily available, at more reasonable prices. Home cooks used the cheaper cuts of meat and threaded them onto sticks to mimic chicken on a drumstick.

City Chicken

1/2 lb beef steak
1/2 lb veal steak
1/2 lb lean pork
1 tsp salt
½ tsp pepper
1-1/2 cups fine dry breadcrumbs
1 egg
1 Tbsp water
¼ cup butter or shortening

Cute beef, veal, and/or pork, into 1-inch cubes, then thread the cubes on 5-inch wooden skewers, alternating meat.

Combine the salt, pepper, and breadcrumbs, and beat the egg with water.

First roll skewered meat in the breadcrumbs, dip it in the egg/water mixture, and then roll in the breadcrumbs again.

Heat vegetable shortening in heavy skillet; brown meat on all sides in hot shortening. Add water; cover tightly and simmer for 45 minutes, or until meat is tender. Yield: 4 to 6 servings

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This flavorful stir fry is the perfect recipe to whip together after a long day at work. Quick and easy to make, plan on making extra for tomorrow’s lunch!

• 1 Tbsp medium-dry Sherry
• 2 tsp cornstarch
• 3 Tbsp soy sauce
• 2 tsp Asian sesame oil
• 3/4 lb. boneless pork loin, thinly sliced, then cut into 2- by 1/4-inch strips
• 1 tsp sugar
• 3 Tbsp minced peeled fresh ginger
• 2 tsp minced garlic
• 1/2 tsp dried hot red pepper flakes
• 1 large red bell pepper, cut into 1/4-inch thick strips
• 1/2 lb. snow peas, trimmed
• 1 cup salted roasted cashews

Stir together Sherry, cornstarch, and 1 Tbsp soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.

In another bowl, stir together sugar and remaining 2 Tbsp soy sauce.

Heat a wok or large nonstick skillet over high heat until a bead of water dropped on the cooking surface evaporates immediately. Add 1-1/2 Tbsp peanut oil, swirling wok to coat evenly, then stir fry 1 tsp ginger, 1 tsp garlic, and 1/4 tsp pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir fry 2 minutes. Add snow peas and cashews and stir fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.

Heat remaining 1-1/2 Tbsp peanut oil in wok until just smoking, then stir fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir fry until vegetables are just heated through, about 1 minute more.

Source: Gourmet, January 2001

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This gets a Four Star rating from my kids — i.e. each of them like this dinner. With 100% approval rating from the kids, that means there is less angst when I’m making it. And, because it takes about 10 minutes to prep and 20 minutes to cook, I’m not spending too much time in the kitchen!

• 1, 8-ounce package of uncooked linguine
• 1 lb pork tenderloin, trimmed and thinly sliced
• 1/2 tsp salt (divided)
• 4 Tbsp cornstarch
• 2 tsp peanut oil
• 1 cup chopped red or yellow bell peppers
• 1 cup sliced onions

For the Sauce

• 1 cup fat-free, low sodium chicken broth
• 1/3 cup creamy peanut butter
• 2 Tbsp lime juice
• 1 Tbsp honey
• 2 garlic cloves, minced
• 1/4 tsp dark sesame oil
• 1/4 – 1/2 tsp crushed red pepper
• toasted sesame seeds, and sliced green onions (optional garnish)

Cook pasta according to package. Drain and set aside.

Sprinkle pork with 1/4 tsp salt and dredge in cornstarch.

Heat peanut oil in a large nonstick skillet over medium-high heat. Add pork and saute 8 minutes or until browned on all sides.

Combine pasta, pork, bell pepper and onion in a large bowl. If desired, you can first saute the pepper and onion prior to combining, otherwise leave raw.

To prepare the sauce, combine broth, remaining 1/4 tsp of salt, peanut butter, lime juice, honey, garlic, sesame oil and red pepper. Whisk until blended.

Pour over pasta and pork mixture and toss to coat. Sprinkle with sesame seeds and green onions. Serve immediately.

Serves: 4 (2-cup serving size)

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This pork stew is complemented with warm spices to create a flavor that will warm you from the inside, out.

• 2 Tbsp vegetable oil
• 1-1/2 lbs. boneless pork loin, cut into 3-inch chunks
• salt and freshly ground pepper
• 2 large celery ribs, finely diced
• 1 small red onion, finely diced
• 1 Anaheim chile, seeded and finely diced
• 2 garlic cloves, minced
• 2 tsp mild chile powder
• 1 Tbsp ground cumin
• pinch of dried oregano
• 2 cups chicken stock or low sodium broth
• 1 cup 1/2-inch diced carrots
• two, 6-ounce russet potatoes, peeled and cut into 1-inch dice
• 1, 28-ounce can diced tomatoes
• 1 lb. tomatillos, husked, rinsed and cut into 1-inch dice
• Hot sauce
• Chopped cilantro, for garnish
• Corn tortilla chips, for serving

In a medium casserole or Dutch oven, heat the vegetable oil. Season the pork chunks with salt and pepper and cook over high heat until browned on 2 sides, about 2 minutes per side. Add the celery and onion and cook over moderate heat, stirring occasionally until softened, about 7 minutes. Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes. Add the chicken stock and bring to a boil. Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the pork is cooked through, about 25 minutes.

Transfer the pork to a plate and shred with 2 forks. Meanwhile, simmer the stew over moderate heat until thickened, about 10 minutes. Stir the shredded pork into the stew and season with salt, pepper and hot sauce. Ladle the stew into wide, deep bowls, garnish with chipped cilantro and serve with a few tortilla chips

Can be refrigerated overnight, reheat gently.

Wine: intense, spicy Syrah

Source: Food & Wine Annual Cookbook, 2008

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This delicious pork ragu recipe is easy to make and enjoy in so many ways. Use in sandwiches, top pappardelle pasta, spoon over polenta or risotto, or use as a filling for homemade ravioli, it is delicious any time of the year.

• 2-3 Tbsp olive oil
• 2-1/2 lb. boneless pork loin
• 2 tsp salt
• 1 tsp pepper
• 1 onion, chopped
• 2 tsp fresh rosemary, chopped
• 4 cloves garlic, chopped
• 2, 15-ounce cans crushed tomatoes, with juices

Heat the olive oil in a large Dutch oven.

Season the pork with the salt and pepper, then sear on all sides until golden brown (about 3 to 4 minutes per side). Remove the pork and set aside.

Add the onion, rosemary, and garlic to the pot and saute, stirring, for about 2 minutes. Add the tomatoes and their juices and stir with a wooden spoon. Scrape any bits of pork stuck to the bottom of the pot.

Return the pork to the pot. Bring the liquid to a boil, then reduce heat. Cover the pot tightly and simmer on the stovetop until the pork is tender enough to fall apart, 2 1/2 to 3 hours.

Remove the pork and, when it is cool enough to handle, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot.

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Pisto is a Spanish mixture of vegetables very similar to French ratatouille or Italian caponata. It can be served both hot (topped with a fried egg) and cold, as a salad or side dish.

• 1/4 cup plus 3 Tbsp extra-virgin olive oil
• 2 Tbsp fresh lemon juice
• 2 garlic cloves, very finely chopped, plus 1/2 head of garlic, top third sliced off and discarded
• 1 Tbsp chipped parsley
• salt and freshly ground black pepper
• Eight 1/2-inch-thick slices of boneless pork loin
• One 1- 1/4 pound eggplant, pierced in several places with a fork
• 1 medium red onion, unpeeled
• 2 lbs tomatoes, cored
• 2 red bell pepper
• 1 green bell pepper
• 2 medium zucchini
• 1 tsp crumbled dried oregano
• 1/8 tsp cumin seeds
• Pinch of crushed red pepper

Light a grill. In a large, shallow dish, combine 2 tablespoons of the olive oil with the fresh lemon juice, chopped garlic and parsley and a pinch each of salt and black pepper and stir. Add the pork loin slices and turn to coat the meat well. Cover and refrigerate for 1 hour.

Grill the eggplant, onion and garlic head cut side up over moderately high heat, turning a few times, until the vegetables are charred all over but not quite tender, about 15 minutes. Transfer the eggplant, onion and garlic head to a large, rimmed baking sheet. Grill the tomatoes, red and green bell peppers and zucchini over moderately high heat, turning frequently, until charred all over, about 5 minutes for the tomato and zucchini and 12 minutes for the pepper. Transfer the vegetables to the baking sheet.

Working over the baking sheet, peel off and discard the charred vegetable skins. Remove the seeds  from the tomato and eggplant. Seed and core the peppers. Cut the tomatoes into wedges. Thinly slice the onion. Cut the eggplant, bell peppers and zucchini into 3/4-inch cubes. Remove the garlic cloves from their skins and trim off any charred parts. Pour any juices on the baking sheet through a strainer set over a bowl and reserve.

In a large, deep skillet, heat 1/4 cup of the olive oil. Add the cubed eggplant and sliced onion and cook over moderate heat for 3 minutes. Add the cubed bell peppers, peeled garlic, cubed zucchini, dried oregano, cumin seeds and crushed red pepper and cook, stirring, for 3 minutes. Add the tomato wedges and reserved strained vegetable juices and bring to a boil over high heat. Reduce the heat to medium and simmer, stirring occasionally, until most of the liquid has evaporated and the vegetables are tender, about 8 minutes. Season the pisto with salt and black pepper.

In a skillet, heat the remaining 1 tablespoon of olive oil. Scrape the garlic off the marinated pork slices; season the meat with salt and black pepper. Cook over moderately high heat until the slices are browned on one side, 4 minutes. Turn the pork over, reduce the heat to moderate and cook until the meat is white throughout, about 5 minutes. Spoon the pisto onto plates, top with the browned pork slices and serve.

Source: Food & Wine annual cookbook, 2008

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Whether you prepare this recipe in the oven or on the grill, this pork roast turns out succulent and satisfying.

• 3 qts water
• 1 cup kosher salt
• 1 cup granulated sugar
• 1 3 to 4 pound pork roast
• 3 garlic cloves, chopped
• 1 tbsp fresh rosemary
• 1 tbsp fresh sage
• 1 tbsp Dijon mustard
• 1 tsp kosher salt
• 1 tsp freshly ground pepper
• 2 tbsp extra virgin olive oil

Dissolve salt and sugar with the water in a large mixing bowl that will fit into your refrigerator. Submerge the roast in the brine solution and refrigerate up to 4 hours.

While roast is soaking, prepare the marinade. Place the metal chopping blade into the food processor. With the machine running, drop the cloves of garlic through the feed tube and run until finely chopped. Add the fresh rosemary and sage and pulse until chopped. Add the Dijon mustard, salt and pepper. Turn the processor on and with it running, pour the olive oil through the feed tube.

Once the roast has soaked, run it well under cold water and dry thoroughly. Sprinkle the roast all over with kosher salt and freshly ground pepper. Slather the marinade all over the roast and let stand at room temperature for 1⁄2 hour.

Tie the roast evenly with butcher’s twine for even roasting.

Preheat Oven to 400°F. Place tied roast on baking tray and place in preheated oven.

Begin checking the pork roast at about 50 minutes with a meat thermometer to achieve desired doneness. The internal temperature should be 145°F for medium. Allow to rest 5 minutes before carving.

For all roast methods, baste roast during cook time.

Nutritional information per serving (based on 10 servings): Calories 389 (46% from fat) • carb. 1g • pro. 50g • fat 19g • sat. fat 6g • chol. 143mg • sod. 289mg• Calc. 51mg• fiber 0g

Source: 2009 Cuisinart® All Rights Reserved.

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This delicious and warming pork ragu pairs perfectly on top of risotto. Ideal for a winter’s eve with the family, or for enjoying after a day on the slopes. Heck, it’s so delicious, we even enjoy it in the summer!

For the Pork Ragu

• 1 tbsp unsalted butter
• 2 tbsp olive oil
• 1/3 cup finely minced yellow onion
• 1/3 cup finely minced carrot
• 1/3 cup finely minced celery
• ½ lb lean ground pork
• 2 ounces pancetta, finely minced
• 2 tbsp tomato paste mixed with 2 cups low-sodium chicken broth
• salt and freshly ground pepper to taste
• 2 tbsp milk

For the Risotto

• 2 cups low-sodium chicken broth
• 3 tbsp unsalted butter
• 2 cups Arborio rice
• ½ cup dry white wine
• ½ cup freshly grated Parmigiano-Reggiano cheese

Prepare the ragu: Heat the butter and oil in a medium saucepan over medium heat. Add the onion, carrot and celery and cook, stirring until the vegetables are lightly golden and soft, 5 to 6 minutes. Add the pork and pancetta. Cook stirring to break up the meat with a large spoon, until the meat loses its raw color, 4 to 5 minutes. Add the tomato paste mixture and season with salt and pepper. Cook, uncovered, over low heat for about 1 hour, stirring the sauce a few times. Add the milk and simmer 5 minutes longer. At this point the sauce should have a thick consistency. Set aside until ready to use. (Makes approximately 2 cups sauce.)

Prepare the risotto:

Heat the broth in a medium saucepan and keep warm over low heat. Melt the butter in a large skillet over medium heat. When the butter foams, add the rice and stir quickly until it is well coated with the butter, 1 to 2 minutes. Add the wine and stir until it is almost all reduced. Now begin adding the hot broth ½ cup or so at a time or just enough to barely cover the rice. Cook, stirring, until the broth has been absorbed almost completely. Continue cooking and stirring the rice in this manner, adding broth a little at a time for 12 to 13 minutes.

When the last addition of broth has been absorbed and the rice looks somewhat dry, add about one third of the sauce. Stir for a minute or two until the sauce has been absorbed. Keep cooking the rice, adding the sauce a little at a time, until all sauce has been used up, about 5 minutes. Add a bit of additional broth if rice seems too dry. Stir 1/3 cup of the Parmigiano into the rice and keep stirring until the cheese is melted and the rice has a moist , creamy consistency. Taste, adjust the seasoning, and serve with a sprinkle of additionally Parmigiano if desired.

Serves: 6-8

Source: Italy al Dente, Biba Caggiano, William Morrow and Company, Inc.

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