Cuban Paella (organic)

This recipe is a variation on a traditional Spanish Paella with lots of spice, pork and shrimp combined to make this a wonder one-dish meal. Personally I rate this as the most flavorful and best cook in my history of cooks on the egg...ironically my wife 'didn't care for it.!' Look on COMO Craig's list for her trade-in listing tomorrow, Ha.

Ingredients  ¼ Cup Paprika  ¼ Cup lime juice
 3 Tbls. extra-virgin olive oil, divided 2 Tbls. Spiced Rum  4 Tbls. Minced Garlic, divided  2 Tsp. Fresh Oregano, chopped (sub dry ground if not in season)
 1 Tsp. Himalayan Pink Sea Salt  1 Tsp. Fresh Ground Black Peppercorns
 ½ Tsp. Ground Cumin  1 ½ Lbs. Boneless Pork Chops trimmed, cut into ¾ - 1” cubes (Organic)  2 Cups Sweet Onion, chopped
 2 Cups Whole-grain Brown Rice  28-32 Oz. Low-sodium Chicken Broth
 1 – 14 Oz. Can, Diced Tomatoes  2 Tbls. Capers, rinsed
 1/4 Tsp. Saffron threads  16 large Raw Shrimp (21-25 per pound), peeled and deveined, (tails off optional)  2 Cups Artichoke Hearts (cooked or canned)  1 Cup Roasted Red peppers, cut into strips
Note: You can use fresh peppers but they must to into the cook earlier than listed below
Directions - 1. Combine paprika, lime juice, 2 Tbls. oil, rum (if using), 2 Tsp. Minced garlic, oregano, salt, pepper and cumin in a medium bowl, stirring to make a homogeneous paste. Add pork and stir to coat.
2. Heat the remaining 1 tablespoon oil in an Emile Henry Flame Top Brazier (or sub Stew Pot) over medium to high heat. Add the pork, leaving any excess spice mixture in the bowl to add later. Cook the pork, stirring, until just cooked on the outside and the spices are very fragrant, 2 to 3 minutes. Transfer the pork to a plate.
3. Add onion and the remaining 2 Tbls. Garlic to the pan and cook, stirring often, until the onion is softened, 4 to 5 minutes. Add rice and cook, stirring, until well coated with the onion mixture. Stir in broth, tomatoes, capers, saffron, peppers (if not roasted) and any remaining spice mixture. (If using brown rice, also add 3/4 Cup water now.) Bring to a boil, then reduce to a low simmer; cook, stirring occasionally (30 minutes for brown rice).
4. Remove grid and insert Plate setter (indirect) and stabilize dome temp to 350°F (plate setter legs up or down depending on the size of your Egg and Brazier or Dutch Oven.
5. Stir shrimp (if using) and artichokes (or green beans) into the rice. Cover and bake for 20 minutes. Stir in the pork and any accumulated juices from the plate; scatter roasted peppers on top. Cover and continue baking until the rice is tender and the liquid has been absorbed (if you’ve added shrimp, they should be opaque/pink), 10 to 15 minutes.

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Pork and Hominy Stew

A tasty twist on beef stew this pork stew uses some different peppers and hominy instead of some of the more traditional stew ingredients like potatoes, etc.  Serve with warm corn bread or spoon over steamed rice with dinner rolls. We used organic meat and veggies where available.
Ingredients

•1 Tbls plus 2 Tsp Chili Powder
•1 Tsp Sea Salt
•½ Tsp ground Black Pepper

•2 ½ Lbs. Boneless Pork (Shoulder, Butt, Roast, Boneless Spare Ribs) cut into 1 1/2 inch pieces
•4 Slices, Bacon, cooked and chopped
•1 Large Sweet Onion, thinly sliced
•1 Cup Diced Ham (not smoked)
•2 Medium Carrots, peeled, chopped/sliced
•6 large garlic cloves, chopped
•2-3 Anaheim Peppers, seeded, cut into 2 x 1/4-inch strips (or sub your favorite, Jalapenos, poblano chilies,*)
•2 Cups, drained canned White Hominy (or Yellow)
•1 Cup canned Diced Tomatoes in juice
•1 Cup Beer
•1 Cup Chicken Broth (low sodium)
•1 Tsp. dried Marjoram
•¼ Cup chopped fresh Cilantro

Preparation
1.Mix 1 tablespoon chili powder, salt, and pepper in bowl. Rub spice mixture all over pork. Sauté bacon in heavy large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels to drain. Working in batches, add pork to drippings in pot and sauté until brown on all sides, about 10 minutes per batch. Using slotted spoon, transfer pork to bowl.
2.Reduce heat to medium. Add onion, ham, carrot, and garlic to pot; cover and cook 5 minutes, stirring occasionally and scraping up browned bits. Add chilies; stir 1 minute. Stir in hominy, tomatoes with juices, beer, broth, marjoram, pork, and remaining 2 teaspoons chili powder and bring to boil. Reduce heat; cover and simmer until pork is very tender, about 1 hour. DO AHEAD Can be prepared 1 day ahead. Cover and chill bacon. Cool stew slightly. Chill uncovered until cold, then cover and keep chilled.
3.Simmer stew uncovered until liquid is slightly reduced and thickened, about 10 minutes. Optional: Season with salt and pepper.
4.Transfer to bowl.
5.Sprinkle with reserved bacon and cilantro.
*These fresh green chilies, often called pasillas, are available at Latin American markets and also at some supermarkets.

Spiessbraten or Schwenkbraten (pork steak German Style)

Pork Tenderloin and Black Bean Salsa

Country Bob's All Purpose Sauce on Pork Tenderloin cutlets...nothing more to add...rubbed the tenderloin with Lysanders Pork Rub as a marinade.

Black Bean Salsa

1 can Black Beans, drained and rinsed.

1 10 oz. can Pineapple tidbits, drained and rinsed.

1/2 Green Pepper chopped.

1/8 tsp. salt

1/8 tsp. pepper

1/2 cup Newman's Own Lime Vinaigrette Dressing

1/2 tsp. Cumin

Mix and serve

Pork Tenderloin Medallions

There couldn't be easier or quicker way to cook up some JUICY and VERY TASTY pork tenderloin. Slice into 1" medallions, marinated in some MOJO, heat up the BGE to about 400 degrees and drop them on, turning once (about 5 minutes a side); Tender, juicy and quick no hassle main dish.

Balsamic Grilled Pork Chops on the Big Green Egg

Balsamic Grilled Pork Chops
Serves 2 or more, depending on the meat selection you make. This recipes marinade is good for Chops or tenderloins (whole) or medallions.

Ingredients
 2 Pork Chops – MINIMUM of 1.25” (or substitute whole tenderloins or tenderloins cut into ½” medallions)
 1 Cup EVOO
 ¼ Cup Basil (chopped fresh if you have it)
 ½ Cup Parsley (chopped fresh if you have it)
 5 Large Garlic Cloves (minced)
 1/3 Cup Balsamic Vinegar (to taste and size of meat portions)

Preparation1. Combine ingredients in a mixing bowl and pour over Chops in a shallow square pan or substitute a 1 gallon freezer bag and mix/shake.
2. Place in refrigerator for 4 hours minimum and turn occasionally.
3. Remove chops from marinade and let stand at room temperature for 30 minutes (discard remaining marinade).
4. While the chops are coming up to room temperature fire up the Big Green Egg and bring to a stabilized temperature of about 350 degrees.
5. Place chops directly on the grill for approximately 6 minutes per side (lid down and no peeking).
6. When internal temperature reaches 150 degrees remove from grill and let stand for at least 5 minutes before serving.

Pork Loin (Hungry Man Single Serving) Tagine Style

Single Serving (Hungry Man Size) of Pork Loin and vegetables stewed up in a Tagine for a flavorful one dish dinner. Ready from start to finish in 90 minutes (fire up the grill; prepare ingredients and 60 minute cook).

Ingredients
4 medium carrots, peeled and sliced in half lengthwise

1 10 oz. Pork Loin butter flied
Lysanders Pork Rub (to taste)
2 Medium potatoes, peeled and sliced
1 large green bell pepper, cut in chunks

6 green onions, sliced in ½ inch pieces
2 small tomatoes sliced thin
Large handful of Baby Spinach
4 cloves garlic, sliced thin
Garlic Pepper and Garlic Salt (to taste)
8 tbsp EVOO (Extra Virgin Olive Oil)
1 cup of Chicken Broth

Preparation and Cooking
1. Rub Pork Loin and set aside.
2. Pour 5 tbsp of EVOO on the bottom of the tagine and begin layering ingredients evenly, starting with carrots then going in order they are written in the ingredients list above. The carrots must be on the bottom and the chicken pieces should be on top of the carrots, not touching the bottom of the tagine.
3. Sprinkle salt and pepper evenly over the top the vegetables and then drizzle the remaining olive oil all over.
4. Close your tagine and cook until your vegetables are tender; on indirect heat (use a plate setter and stabilized Egg at 350 degrees). Check the tagine about 30 minutes in to assure that you still have liquid so the vegetables won’t burn. Remove after 60 minutes and let the tagine rest for 10 minutes and then serve.

Spiral Stuffed Pork Tenderloin

Nothing can beat well prepared, ‘butt rubbed’ pork tenderloin and this recipe bursts with flavor. Using boneless, skinless pork tenderloin and just a few simple ingredients you’ll never think of tenderloin the same again; serves well as leftovers.

Ingredients Recommended1 or 2 Pork Tenderloin (1.25-1.5 lbs) Skinless and boneless
Baby Spinach Leaves Fresh
Chopped Garlic cloves Substitute Garlic Salt
Bundle Green Onions Whole
Garlic Pepper Seasoning Big Green Egg Brand
Olive Oil
Rub Bad Byron’s Butt Rub Get yours at Buttrub.com
Optional Asparagus and/or Mozzarella cheese Fresh

Preparation Directions
1. Spiral cut the tenderloin and spread flat
2. Coat both sides lightly with olive oil
3. Lay spinach leaves (or asparagus, or both), chopped garlic cloves, Garlic Pepper Seasoning (to taste) and whole green onions toward one end.
4. Roll up and tie with cooking twine
5. Rub the outside with Bad Byron’s Butt Rub

Cooking Directions
1. The Big Green Egg temperature should be stabilized at 4500
2. Place Loin directly on the grill and seal all around (with lid open)
3. Remove from heat for 5 minutes (let the meat relax)
4. Close lid and reduce stabilize heat at 250-260 degrees.
5. The loin will need to cook for 60 to 90 minutes (and remember if you are looking you are not cooking!)6. You should use a meat thermometer to track the temperature until it reaches 155-160 degrees
7. Remove from heat, slice and serve hot.

Recommended Side Dishes and Deserts• Red Skin Potatoes, Brussel Sprouts and Jalapenos on the side
• Iced Tea with Lemon

This recipe was first discovered and ‘borrowed’ from the http://www.outdoorhome.com website and subsequently modified (thank you)

Center Cut Pork Chops

Ingredients1 ½”ea Center Cut Pork Chops - Fresh center cut bone-in only!
Lemon Pepper
12 oz.Italian Dressing - Wish Bone Regular Italian
(Note: never use “light” or “free” dressings)

Preparation Directions
Pork Chops MUST be at room temperature
Place in 9” baking pan for marinating
Put a heavy drizzle of the Italian dressing on the chops
Salt Medium to Heavy using the lemon butter
Rub into Chops carefully
Flip and repeat
Let set for at least 1 hour at room temperature

Cooking DirectionsStart your Big Green Egg and get a ‘lava bed” of coals running at 4500
Place Chops on the grill rack
Sear Chops on both sides
Highly Recommend using a meat thermometer for Pork, 160 for juicy well done meat and 170 for dryer but really well done chops.
Try the 160 first, you can’t go wrong.
NEVER POKE HOLES IN THE CHOPS!!
Remove Chops and let rest for 3-5 minutes before eating

Recommended Side Dishes and Deserts
Tomato Basal Mozzarella salad (see blog entry recipe)
Frozen Potato Wedges – Garlic Seasoned (Start with Room Temperature fries and place them on the grill next to the chops, stir occasionally on non-stick foil)
Marshmallows…always over the open flames before dousing them for the day