Ingredients

2 lb Lean pork shoulder
3 tb Olive oil
Salt
Fresh ground Pepper
2 Onions, thickly sliced
1 c Chicken stock
2 tb Tomato paste
2 Sweet red bell peppers, in strips
10 Garlic cloves, thin sliced
1 ts Paprika
1 ts Dried thyme
1/4 ts Hot pepper flakes
1 Orange

Directions

Cut pork into 1-1/2-inch cubes. In deep skillet or shallow saucepan, heat 1 tb of the oil over medium-high heat; brown pork in batches, adding more oil as necessary. Sprinkle with salt and pepper. Transfer to plate.

[Tip: Brown meat in batches. Adding too much meat to the skillet at one time will cause meat to steam, not brown nicely.]

Add onions to skillet; cook over medium heat, stirring occasionally, for 5 minutes. Add stock and tomato paste; bring to boil, deglazing pan. Return pork to skillet; stir in red peppers, garlic, paprika, thyme and hot pepper flakes.

Grate outer zest from orange; add to stew. Peel orange; chop coarsely and stir into stew. Reduce heat; cover and simmer over low heat, stirring occasionally, for 1 to 1-1/2 hours or until pork in tender. Taste and adjust seasoning.

Peach Salsa Ingredients

1/2 red onion, diced (reserve the other half for Online Round 2 Recipe Orzo Soup with Pork)
2 peaches, halved, pitted and diced
1 tablespoon lime juice
1 teaspoon olive oil
1 tablespoon chopped cilantro leaves
Pinch kosher salt and freshly ground black pepper

Pork Chop Ingredients

5 pork chops, end cut
2 tablespoons canola oil
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon freshly ground black pepper

Directions

Salsa: In a bowl toss all of the salsa ingredients together and set aside.
Pork Chops: Heat an outdoor grill or grill pan over medium-high heat. Brush the pork chops with the oil. In a small bowl combine the chili powder, salt and pepper. Generously sprinkle the rub over both sides of each pork chop. Grill the chops until cooked through, about 4 to 6 minutes per side. (Set 1 chop aside for Online Round 2 Recipe, Orzo Soup with Pork.) Arrange the chops on a serving platter and let rest 5 minutes before serving.

Serve the chops with the peach salsa.

Ingredients

1 (5-7 lbs.) fresh pork shoulder (I like it with the bone)
1 T. Salt (I eye it)
2 T. Sugar (I have tried white and brown, both taste great)
1 t. Pepper
1 * C. Vinegar (Preferred it with apple cider over white distilled) –

Crystal uses apple cider instead of apple cider vinegar
* C. Ketchup
* C. Barbecue Sauce (Sweet Baby Ray a good choice)
Up to 1* T. Crushed Rep Pepper (optional)
Couple dashes of Hot Sauce (optional)

Directions

Put crock-pot bag in crock-pot and add pork shoulder. Add vinegar and sprinkle salt and pepper over the pork. Cover (DO NOT LIFT LID DURING INITIAL COOKING 13 HOURS). Turn crock-pot on high for 1 hour and down to low for remaining 12 hours.

Crystal’s note – I only put it in for 8 hours.

Remove from pot and pick meat from bones and fat. Strain liquid and keep 2 cups (If short on liquid it’s ok to just add water or stock to make up difference.) Change crock-pot bag and add pulled pork with 2 cups of strained liquid. Add remaining ingredients to pot and mix well. Cover and cook on high another hour. Serve on fresh buns or over baked beans.

INGREDIENTS

Duck
2 tablespoons juniper berries
1 tablespoon black pepper
1 tablespoon kosher salt
1 teaspoon sugar
Six 6-ounce duck breasts
2 tablespoons grapeseed oil, divided
Squash and Rice
2 pounds delicata squash–peeled, seeded and cut into ½-inch cubes (about 3 cups)
Zest of 1 orange (about 2 tablespoons)
2 cups fresh orange juice (from about 4 oranges), strained
2 tablespoons unsalted butter
5 thyme sprigs
1 teaspoon rice wine vinegar
Salt and freshly ground black pepper
3 cups cooked rice, kept warm

DIRECTIONS

1. Make the duck: Preheat the oven to 200˚. In a spice grinder, combine the juniper berries with the black pepper, salt and sugar and grind into a coarse powder. With a sharp paring knife, score the duck skin in a crosshatch pattern (without cutting into the flesh) and rub both sides of each breast with the spice mixture. Wrap the duck tightly in plastic wrap and let rest at room temperature for 30 minutes.
2. While the duck rests, make the squash: In a medium saucepan, combine the squash, orange zest, orange juice, butter and thyme and bring to a boil over high heat. Reduce the heat to medium and cook, stirring occasionally, until the squash is tender, about 12 minutes.
3. Using a slotted spoon, transfer the squash to a baking sheet, cover with tinfoil and place in the oven to keep warm. Reduce the braising liquid over medium-high heat until syrupy, about 10 minutes. Remove the sauce from the heat, add the vinegar and season to taste with salt and pepper. Cover and keep warm.
4. In each of 2 large skillets, warm 1 tablespoon of the grapeseed oil over medium-high heat. Add 3 duck breasts to each skillet, skin side down, and cook over medium heat until the skin is crispy and well browned, about 6 to 8 minutes. Turn and cook until the duck is medium-rare, about 5 minutes longer. Transfer the duck to a cutting board, cover loosely with foil and let rest for 10 minutes.
5. Divide the rice and squash among 6 plates. Thinly slice the duck crosswise and divide among the plates. Drizzle with the orange sauce and serve immediately.

INGREDIENTS

5 cups matzoh meal
1 1/2 tablespoons baking powder
18 large eggs
3/4 cup rendered lard or bacon fat
3/4 cup FIJI Water
Salt
Strips of bacon
Kewpie mayonnaise (Japanese mayo) or horseradish sauce, for serving

DIRECTIONS

1. Preheat the oven to 400°. In a large bowl, combine the matzoh meal with the baking powder. In a food processor, beat the eggs. While the eggs are beating, slowly pour in the lard and FIJI Water. Using a large whisk, incorporate the wet ingredients into the bowl of dry ingredients and mix well to avoid lumps. Let chill in a refrigerator for 1 hour.
2. Prepare a large pot of well-salted boiling FIJI Water. With moistened hands, roll out cherry-size balls of matzoh and immediately place into the pot. Let simmer for about 30 minutes, until they have doubled in size. Remove and let cool.
3. Once cool to the touch, wrap each ball in half a slice of thin bacon. Place the balls, seam side down, on a rimmed baking sheet and bake for about 20 minutes, until the bacon is crispy. Serve with kewpie mayonnaise or horseradish sauce.

Ingredients

1 (6.2-oz) box quick-cooking long-grain and wild rice mix
3 Tbsp. all-purpose flour
1 tsp. chopped fresh rosemary
1/2 tsp. salt
1/2 tsp. pepper
6 (3/4-inch-thick) boneless pork loin chops
2 Tbsp. butter or margarine
2 Tbsp. olive oil
2 garlic cloves, pressed
1 (14 oz.) can chicken broth
1/3 cup balsamic vinegar
Garnish: fresh rosemary sprigs

Directions

Cook rice according to package directions; keep warm. Combine flour, 1 tsp. rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper. Dredge pork chops in flour mixture. Melt butter with oil in a large skillet over medium-high heat; add garlic, and sauté 1 minute. Add pork chops, and cook 4 minutes on each side or until golden. Remove pork chops. Add broth and vinegar, stirring to loosen particles from bottom of skillet. Cook 6 minutes or until liquid is reduced by half. Add pork chops, and cook 5 minutes or until done. Serve over rice.