Pork
1291 recipes found
Duck and Andouille Etouffée
Roux becomes the base for this étouffée, which uses plenty of smoky, chunky Cajun andouille and well-seasoned chopped duck meat. If you have a favorite Chinese barbecue restaurant, you can buy a duck there. Even grocery store rotisserie chicken will work.
Roast Loin of Pork With Caraway, Lemon and Garlic
This recipe is a wonderful addition to a celebratory feast, or a weekend winter meal. Some advice if you can't find a loin on the bone: Buy a boneless rolled pork loin and stab it in several places with a knife, then push small amounts of the spice paste into the meat. Smear the rest all over. The aroma of caraway and clove sweetly permeates the meat alongside the sweet-sharpness of the garlic and the out-and-out sharpness of the lemon. The result is robust without being heavy, and the apples roasted alongside the pork provide a juicy edge and a beautiful accompaniment.
Ravioli With Spinach
My aunt would save leftover meat in the freezer until she had enough to make the filling. The dough should be made a day in advance, and the filling and the sauce can be made then. Allow about 2 hours to assemble and plan on putting them together several hours before cooking so they have time to dry.
Brined And Roasted Pork Belly
Grilled Pork Belly With Soy-Mirin Glaze
Commander's Palace Duck, Wild Mushroom And Andouille Filé Gumbo
This dish was part of a Thanksgiving meal improvised in New Orleans. The recipe includes classic southern Louisiana flavors, like andouille sausage. The filé is important, as it acts as a thickening agent. It is often used as an alternative to okra in gumbos.
Cassoulet Toulousain La Cote Basque
Chicken Basque Style
Rice With Andouille And Kale
Rather than a mere afterthought -- a sad spoonful of white on a dinner plate -- rice is now rivaling pasta as both backbone and canvas for a main dish. This recipe riffs on a basic dish from Diana Kennedy, the doyenne of Mexican cooking, who has documented that country's technique for simmering one-pot meals from short-grain rice. Her Mexican rice recipe is endlessly amenable to different ingredients and moods.
Pork Belly Cracklings
Crawfish Boil
Sausage Bread
Mirliton, Andouille and Shrimp Dressing
This is a typical Thanksgiving dish in southern Louisiana.
Oysters Rockefeller Deconstructed
Jean Marsh's Melton Mowbray Pie
Fried Chicken and Andouille-File Gumbo
Chicken and Sausage Jambalaya
Here is a plain and simple version of jambalaya that calls for low-fat sausage and skinless chicken breasts. It could just as easily be made with the full-strength stuff, and chicken thighs, to little ill effect. But if not, make sure to keep the spice levels high, to help amplify the flavor. (Sam Sifton)
Grilled Double-Thick Pork Chops With Southern Flavors
Porchetta at Home
Frogmore Stew
Seared Pork Cutlets With Green Garlic Salsa Verde
This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde. You can also use regular garlic, though you might want to reduce the amount by half. I also added garlic chives to the mix just because I saw them at the farmers’ market and figured a little more garlic flavor could only help. (Regular chives are perfectly fine.) The sauce, with plenty of chopped parsley and mint, is intense, bright and herbal. It makes a bright counterpoint to rich slices of seared pork. I used butterflied slices of loin that cook very quickly, but you can use bone-in chops if you give them a few more minutes on the fire (or pound them first).
Cannelloni au Gratin With Sardi Sauce
Le Lapin A La Moutarde D'irene (Rabbit Stew With Mustard)