Archive for the ‘Pork’ Category

Excellent Meatballs

Excellent Meatballs

I have been trying and trying for years to make a tender and tasty meatball but they always came out too firm. I want my meatballs to easily fall apart when you dig into it with a fork. So what was different this time you ask me ? Well, I think the most important part is that I got equal parts veal, pork and beef directly from the butcher instead of using one of those “meatball” ground meat packages from the grocery store that supposedly have equal parts of all three meats in it. Also, the meatballs get browned and then baked plus I like to let them simmer in the sauce for at least 1 hour. These meatballs are so tasty and Anne Burrell also mentions another really important point and that is to test taste (why didn’t I think of that) a mini meatball before cooking them all up. Adjust the salt if needed! Now finally I got myself a tender meatball that I’ll be confident in serving for my guests.


Extra-virgin olive oil

1 large onion, finely chopped


2 cloves garlic, minced

pinch of crushed red pepper

1/2 pound ground beef

1/2 pound ground pork

1/2 pound ground veal

2 large eggs

1 cup grated Parmigiano

1/4 cup finely chopped fresh Italian parsley

1 cup breadcrumbs

1/2 cup water

Directions:Coat a large pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for 5-7 minutes. The onions should be translucent but have no color. Add the garlic and crushed red pepper and saute for another 1-2 minutes. Turn off heat and allow to cool.

In a large bowl combine the meats, eggs, Parmigiano, parsley, bread crumbs and onions. Season well with salt. Mix using your hands squishing the mixture. Add water and do one final squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The patty should taste really good.

Preheat oven to 350 degrees F.

Shape the meat into desired size. I prefer them slightly larger than a golf ball. Coat a large pan with olive oil and bring to medium-high heat. Brown the meatballs on all sides. Place them on a cookies sheet and bake them in oven for 15 minutes or until cooked all the way through. If using right away, add meatballs to your favorite marinara sauce. If not, cool and freeze.

Source:  Anne Burrell


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Lou's Baby Back Ribs

For Mother’s Day we drove up to visit my In-Laws at their house where my Father-In-Law served the most delicious Baby Back Ribs. I asked him if he would share the recipe and he was more than happy to do just that. So for Father’s Day celebration my In-Laws came down here to visit and I decided to make Lou’s Baby Back Ribs and it turned into a fun family cooking affair. We had a great time cooking the ribs together and it turned out to be a weekend filled with lots of good food as well as good company. 

This is my Fathers-In-Law’s Baby Back Rib recipe. The ribs are full of flavor and baked tender in the oven for two plus hours. At the end, the ribs are placed under the broiler to give the outside a nice crisp.  There are no set ingredient amounts, simply just sprinkle on an amount to your liking. The ribs were served with; red and white rosemary roasted potatoes and a spinach salad with heirloom tomatoes, candied walnuts, dried cranberries with a raspberry dressing. Delicious dinner! 

Baby back ribs ingredients


Baby back pork ribs 




McCormick pork rub 


Dry mustard 

Brown sugar 

BBQ sauce (your favorite brand) 

Ribs with all ingredients before baking


Preheat oven to 300 degrees F. Remove excess fat from ribs. Coat both sides of ribs with molasses and then sprinkle a good amount of salt, pepper, pork rub, paprika and mustard. Finally press on a generous amount of brown sugar. Place ribs on a large baking sheet and cover tightly with foil. Cook in preheated oven for 2 hours and 15 minutes. Remove from oven and drain off excess liquid, then apply BBQ sauce and place under broiler for 4-5 minutes keeping a close eye, careful not to burn. 

Source: my Father-In-Law Lou 


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Chinese Dumplings

Chinese Dumplings

The first time I had Chinese Dumplings was many years ago when my husband Joe and I were visiting my brother-in-law Michael in Manhattan, NY. Michael was the one who ordered dumplings and I tried one of his. Turns out these soft little pockets are packed full of flavor and the dipping sauces you can use are endless. The ingredient list is not as  complicated as one might think and making the filling is easy. However, it is a little time-consuming assembling the dumplings but it’s well worth the effort and it can be done ahead of time.

Making Chinese Dumplings

Making Chinese Dumplings


8 oz cabbage, roughly chopped

1 tsp kosher salt (or 1/2 tsp table salt)

1 tsp fresh ginger, grated

1/4 cup chopped green onions

2/3 lb ground pork

a pinch of pepper

1 1/2 tbsp soy sauce

1 tbsp Chinese rice wine or dry sherry

2 tsp sesame oil

1 package wonton wrappers

for the slurry: 1 tbsp cornstarch + 1/2 cup water


Place the cabbage in a food processor and process until finely minced. Remove the cabbage to a bowl, sprinkle with salt and let sit for 10 minutes. In the meantime, add ginger, green onions, pork, pepper, soy sauce, sherry and sesame oil. Pulse 4-5 times to mix ingredients. Set aside.

Place the cabbage on a clean towel or cheese cloth and wring out excess liquid. Place cabbage back into bowl and add the pork mixture. Gently stir to blend cabbage and pork.

Mix together the slurry. Place a wonton wrapper on a dry surface and paint edges with slurry mixture. Place a generous teaspoonful of pork mixture in center of wonton wrap and fold up all four edges to a point making sure all edges are sealed tightly. Place on a baking sheet and keep covered with moist paper towels while making the rest of the dumplings. Make sure dumplings do not touch each other on the baking sheet.

When all dumplings area assembled, cook immediately or cover with cling wrap and refrigerate for up to several hours. To cook, fill a large pot with water and bring to a boil. When boiling, gently add 1/3 of dumplings and simmer for 6-8 minutes. Remove dumplings with a slotted spoon and repeat with remaining dumplings. Serve with hot chili sauce or potsticker dipping sauce. If freezing dumplings, freeze raw dumplings after assembling them. Freeze as-is on a plate or on the baking sheet. Once frozen, place in a freezer bag.

Source: adapted from Steamy Kitchen, originally from Asian Dumplings by Andrea Nguyen


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And then there’s Frikadeller, a wonderful traditional Danish dish.  I practically grew up on these delicious little Danish meatballs and so I carried on the tradition by feeding them to my son and husband, and they love them as well. They freeze well, are easy to make  and they are great as cold leftovers. My mother uses flour in her recipe, as do most everybody, but I once upon a time tried using House Autry Seafood Breader instead of flour and it worked out great. The seafood breader is basically just a seasoned type of flour and it does not taste like seafood. 🙂 I hope you enjoy these little treasures.


2 lbs ground pork

2 eggs

3/4 to 1 tsp salt (to taste)

1/2 tsp pepper

1 shallot, minced

5 tbsp flour


Mix all ingredients together. Spray a pan with olive oil. Form 1 1/2 inch rounded meatballs using a tablespoon and the palm of your hand. Brown meatballs on all sides over medium heat. This may be done in batches. Finish baking meatballs in a preheated 350-degree oven for 10 minutes to ensure they are cooked all the way through.

Source: My Danish Kitchen


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