Saucisses de Toulouse

1-1/2 lb of lean pork
1/2 lb of pork fat
1 tsp peppercorns, coarsely crushed
salt and pepper
pinch of grated nutmeg
small sausage casings

  • Work the lean and fat pork through the coarse plate of a mincer or grinder.
  • Add the peppercorns, salt, pepper and nutmeg and mix well.
  • Chill overnight so the spices blend.
  • Saute a small piece of the mixture and taste for seasoning.
  • Soak the casings in cold water for several hours; rinse them with cold water, letting the water run through them.
  • Tie one end of the casing and attach the open end to the base of a fennel or sausage stuffer.
  • Push the casing up the fennel until the closed end is reached.
  • Work the sausage filling through the fennel into the casing, letting the casing fall as the stuffing fills it.
  • Don’t pack casing too tightly, or it will burst during cooking.
  • When a length of casing is stuffed, tie the end closed with string.
  • Prick any air pocket in the sausages with a small pin.
  • To serve, brush with butter and grill/broil; alternatively poach in water for 10 minutes and drain thoroughly.

Roasted pork with garlic

The meat should be prepared 12 hours in advance.

2 cloves of garlic
4 lb of loin of pork
salt and pepper
2 Tbsp of olive oil
1 carrot, 1 onion
1 tsp of flour
1-1/4 cups of stock 

  • Preheat oven to 400°F.
  • Peel the garlic, cut into strips and insert in the flesh of the pork.
  • Season with salt and pepper and sprinkle with oil.
  • Place the roast in a roasting pan with the carrot and onion and cook for 2-1/2 hours.
  • Place on a hot serving dish.
  • Strain off the fat from the pan, retaining the juices, then add the flour, replace over the heat and brown well.
  • Add the stock slowly and bring to a boil.
  • Serve this sauce separately.
  • If you wish to vary the size of the meat, allow 30 minutes per lb plus 30 minutes extra.

Serve with Gratin dauphinois.

Pork roast with apples

3 boned rib end loin pork roast (boned and tied, about 6 lb each)
salt, oil
6 small apples
2 Tbsp of brown sugar
3 Tbsp of butter
1/2 cup of water
1 cup of light beer 

  • Preheat oven 450°F.
  • Rub salt over the roast and grease the roasting pan with the oil.
  • Brown the roast and the bones for 20 minutes.
  • Reserve the bones.
  • Meanwhile peel the apples whole.
  • Core each 3/4 of the way through.
  • Put 1 tsp of brown sugar and 1/2 Tbsp of butter in the hole.
  • Add the apples to the roast and the bones.
  • Reduce temperature to 375°F, add 1/2 cup of water to the roasting pan and roast for another 40 minutes.
  • Baste frequently and add water as needed.
  • Pour a cup of beer in the pan and continue cooking for another 50 minutes, basting constantly even as the pan juices become syrupy.
  • Remove the roast and make sure the internal temperature reads 150/160°F.
  • Allow it to rest for 5 minutes.
  • Cut the strings and slice.
  • Degrease the pan juices, adding the juices spewing out of the roast.
  • Bring to a boil.
  • Taste and correct seasoning.

Pork chops with mustard & cheese

The rib end of a loin (blade cut) is the end nearest to the shoulder. It is the best choice for this recipe. The center loin or loin end often becomes too dry.

The first 8 ribs cut into 1/2″ will serve 4-6 people since the first 2 chops are a bit fatty. Caramelized (Cortland) apple slices are a good complement to this dish.

Ask the butcher to cut 1″ off the end bone to make it easier to fit all the chops in the skillet.

3 Tbsp of butter
8 pork chops
salt, pepper
1 1/2 cups of grated swiss cheese (6 oz)
2 Tbsp of Dijon mustard
1/2 cup of dry white wine (some additional stock may be needed)

  • Melt the butter in a heavy skillet.
  • Brown the chops, without crowding them, on medium-high heat for 4 minutes on each side.
  • Sprinkle salt and pepper.
  • Discard the fat in the skillet, lower the heat to medium-low, cover and braise the chops 5 more minutes on each side.
  • Meanwhile, grate the cheese.
  • Do this at the last minute so the cheese does not pack.
  • Turn the broiler on.
  • Spread about 1/2 tsp of Dijon mustard on 1 side of each chop, then sprinkle half the grated cheese.
  • Broil a minute or two until the cheese starts to gratiné.
  • Turn the chops over and do the other side with mustard and cheese.
  • Reheat the juices in the skillet and deglaze with 1/2 cup of white wine.
  • Bring to a boil until the liquid is slightly syrupy.
  • If you do not have 1 Tbsp per person, add some stock and reduce again.

Porc Sylvestre

5 Tbsp of cooking oil
4 lb boneless roast of pork, tied
3 Tbsp of butter, 2 Tbsp cooking oil
3 medium onions, peeled
2 carrots, sliced
1/2 cup of brown stock
3 large cloves of garlic unpeeled
bouquet garni, salt

  • In a heavy oven proof heat the oil.
  • Brown the pork on all sides for about 15 minutes.
  • Preheat oven 375°F.
  • Remove the pork, discard the oil.
  • Clean the pot and melt the butter and oil in it.
  • Stir in the onions and carrots and brown them slightly.
  • Return the pork to the pot, add the stock, garlic and bouquet garni and bring to a simmer.
  • Add 1/4 tsp of salt, cover with a piece of wax paper and the lid.
  • Set into the lower third of the oven.
  • After 1/2 hour turn and baste the meat.
  • Sprinkle with 1/4 tsp of salt and reduce the heat to 350°F.
  • Continue cooking, and basting every 1/2 hour, for 2-1/2 hours.

 Sylvestre filling

3 Tbsp of butter, 1 Tbsp of oil
4 Tbsp of shallots, minced
1-1/2 lb of mushrooms, minced and squeezed dry
1 cup of cream
salt and pepper

  • Sauté the shallots in the oil and butter for 2 minutes.
  • Then, add the mushrooms and cook, stirring constantly until dry.
  • Season lightly with salt and pepper.
  • Add the cream and reduce until the cream become a thick golden mixture, not runny.
  • Season well and set aside.

Sauce Mornay

3-1/2 cups milk
5 Tbsp of butter
8 Tbsp of flour
1/2 cup of swiss cheese, grated
salt, black pepper, nutmeg
1/2 cup of cream (optional)

  • Make a bechamel sauce.
  • Cool slightly and add the cheese.
  • Mix 1 1/2 cups of the sauce bit by bit to the mushrooms.
  • This sylvestre filling should be thick.

Final assembly

All this can be done a day or two in advance.

3/4 lb of prosciutto ham cut into pieces the size of the thickness of the roast
1/2 cup of brown stock
1/4 cup of swiss cheese, grated

  • Reserve 1 cup of the Mornay sauce for final cooking
  • When the pork is done, remove from the pot, cut the string.
  • Reserve the juices in a degreasing cup after straining to remove the vegetables and herbs.
  • Carve the pork in 1/3 inch thick slices (keep the shape of the roast).
  • In an oven proof platter start alternating each slice with the ham and about 2 Tbsp of filling per slice.
  • Use the Mornay sauce to “glue” the slices of ham to the pork.
  • Neatly fill in the gaps in the reconstituted roast with the remaining mushroom filling.
  • Remove the fat from the reserved juice, add the stock and deglaze the bottom of the pan by bringing the liquid to a boil.
  • Preheat oven to 350°F
  • Baste the pork with the cooking liquid.
  • Cover the dish with aluminum foil and reheat in the preheated oven
  • Warm up the remaining 1 Cup of Mornay sauce.
  • Coat the pork with it and sprinkle with the cheese.
  • Turn the oven up to 375°F.
  • Set in the upper level of the oven until the top is lightly browned.
  • If the pork has to wait, leave it in the oven with the heat turned off.
  • If you have some left over reheat the same way but with some additional Mornay sauce.

Porc braisé sauce Madère

For about 6 people.  A good vegetable dish to accompany this pork recipe is peas and carrots parisian style (below).

2 tenderloin pork roast
2 Tbsp of vegetable oil
3 Tbsp of butter
1 large onion
2 carrots
1 Tb of herbes de Provence
1/2 cup of Madeira wine
stock, about a cup (chicken or veal)

  • In a large skillet, brown the pork well on all sides.
  • Discard the oil.
  • Reduce the heat.
  • Put the roast back in the skillet with 3 Tbsp of butter.
  • Slightly brown one large onion, sliced, around the meat.
  • Add 2 carrots, thinly cut, and sprinkle the Herbes de Provence on top of it all.
  • Add 1/2 cup of Madeira wine and 1/2 cup of stock to the pan.
  • Cook gently , on top of the stove, for about 1/2 hour adding some stock as needed.

It was established as far back as 1919 that trichina are killed at a meat temperature of 131°F (137°F for official purposes).  In view of this fact there is no reason whatsoever for overcooking pork until it’s dry and lifeless. Pork develops its best flavor and texture when it is cooked to an interior temperature of 170 to 180°F and the center of the meat is slightly pink. This is particularly true for the tenderloin. Another clue: cook for about 1/2 hour per pound of unchilled meat. or until the juices run clear when pricked with a fork.

Peas and carrots parisian style

1 onion, coarsely chopped
olive oil
2 packages of frozen early peas
6 carrots, sliced and steamed (for 6 minutes)
garlic and parsley
a few lettuce leaves

  • Cook the onion in the olive oil until tender and slightly brown.
  • Add the carrots and peas, the lettuce and the garlic and parsley.
  • Correct seasonings and cook for 10 minutes.
  • Just before serving add a bit of butter.

A very simple dish of roasted potatoes

5 potatoes (peeled and cut in 2 inch chunks)
5 cloves of garlic, unpeeled

  • Oil a large roasting pan and spread the potatoes at the bottom without crowding.
  • Cook until golden brown at 400°F.

Escalopes de porc with cumin & vermouth

Serves 6.

12 thin slices of boneless center cut pork
about 6 Tbsp of butter
1/2 cup of flour
1 Tbsp of cumin
salt and pepper
1/2 cup of vermouth
chicken stock 

  • Prepare the slices of pork by flattening them between a plastic bag.
  • Sprinkle with cumin then lightly flour each piece of pork (escalope).
  • In a large skillet heat 2 Tbsp of butter and brown as much of the pork as you can on each side.
  • Do not crowd the escalopes.
  • Transfer them to a warm platter.
  • Deglaze the skillet with the vermouth and reduce the liquid until syrupy.
  • Add some chicken stock if more sauce is needed.
  • Pour over the cooked escalopes.
  • Repeat the process until all the escalopes are cooked.
  • Sprinkle with parsley, serve at once.
  • Serve with mushrooms cooked with a bit of vermouth and a dash of cream.

Boeuf à la Bourguignonne

Serves 6.

2 lb of beef for stew
vegetable oil
2 Tbsp of flour
1 cup of red wine
1 cup of stock (or water)
2 cloves of garlic
2 tsp of tomato paste
salt and pepper
4 oz of salt pork, cut into lardons
12 small white onions, peeled
2 cups of mushrooms, sliced
parsley

  • Heat the vegetable oil and brown the meat on all sides.
  • Discard the oil.
  • Deglaze with some stock or water.
  • Put the meat in a large pan and sprinkle with the flour.
  • Stir until brown.
  • Add the wine, stock or water, garlic, tomato paste, salt and pepper.
  • Fry the salt pork in a clean pan until fat runs from it, then add the onions and brown them.
  • Discard the fat and add the lardons and onions to the meat.
  • Cook over gentle heat for 2-½hours.
  • Add the mushrooms and cook for another 15 minutes.
  • Taste and adjust the seasonings.
  • Arrange on a hot serving dish and sprinkle with parsley.

Sherried mushroom rice

For 8 people.

 2 cups of Uncle Ben’s rice (cooked according to directions)
3/4 lb of pork sausage
1 medium spanish onion, chopped
3/4 lb of mushrooms
1/2 cup of dry sherry
salt and pepper
1/2 cup of cream 

  • Sauté and drain of all fat the pork sausage. Deglaze the pan with the sherry.
  • Sauté the onion in olive oil until gold.
  • Add the sliced mushrooms and cook until tender.
  • Combine with the rice, add the sherry.  Correct seasoning.
  • Just before serving add the cream.