I serve this ragu with a variety of different pastas. My favorite is Paccheri, a large round tubular noodle. Top with grated parmigiano and a spoon of creamy goat cheese. The post Pork Ragu by Chef Anna Klinger of Al di La appeared first on HERITAGE FOODS USA.
Ingredients 1 Bone in Boston Butt piece from Heritage Foods USA In blender- 2 limes (whole) cut into quarters Juice from 2 limes 1 small White Onion 5 Garlic Cloves 1 whole Jalepeno 2 cups fresh Parsley (stems and leaves) 1 cup Fresh Thyme (stems and leaves) 1 cup Fresh Cilantro (stems and leaves) optional […] The post Mexican-Style Braised Pork Butt by Chef Julia Jaksic of Employees Only appeared first on HERITAGE FOODS USA.
Ingredients Pork Marinade Blend in a blender or food processor: 4 cloves garlic, peeled 3 shallots, peeled 2 Tablespoons Chinese rice wine or sake 1 1/2 Tablespoons sugar 1/4 cup fish sauce 1 Tablespoon canola, or peanut oil 1 1/2 pounds boneless pork tenderloin, trimmed and sliced lengthwise in half Fresh Asian herbs: […] The post Grilled Vietnamese-Style Pork with Asian Herbs by Chef Erica Wides of the Institute of Culinary Education appeared first on HERITAGE FOODS USA.
Serves 4-6 Ingredients 1 pork tenderloin, about 3 pounds, trimmed and tied canola oil salt and pepper 1 cup apple cider 1/2 cup cider vinegar 2 tablespoons maple syrup 1 clove garlic, peeled and smashed large pinch salt 3 tablespoons butter 1 cup dried apricots, 2 pears, peeled and diced 1″ 4 fresh thyme […] The post Roasted Pork Tenderloin with Maple-Cider Glaze by Chef Erica Wides Institute of Culinary Education appeared first on HERITAGE FOODS USA.
Erica Wides has been a Chef and Culinary Instructor for 18 years. She’s been teaching at the Institute of Culinary Education (ICE) in New York City for the past 12 years, and is also a personal chef, consultant, and private teacher. She began her cooking career in New York at Nosmo King, before moving on to Zoe, Savoy, and Arcadia. She was also Sous Chef at Quisisana, a summer resort in Maine. She has done extensive curriculum development for ICE, and recipe development for various clients. She appears regularly on TV in the New York area, and is currently working on several book projects. Erica also teaches “on the road”, as a guest instructor at The Culinary Vegetable Institute in Milan, Ohio, In Singapore, at At-Sunrice Culinary Academy, and in Tokyo, Japan at Culinary Salon Uno.
Serves 4 Ingredients 2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh sage 1/2 teaspoon crushed red pepper flakes 4 boneless center-cut pork chops, each 1 inch thick 1 each red, yellow, and green bell peppers, halved and seeded 4 tablespoons extra-virgin olive oil 2 cloves garlic, crushed 1/2 medium red onion, sliced […] The post Pork with Peppers by Chef Cesare Casella of Thanksgiving Farm appeared first on HERITAGE FOODS USA.
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