Ingredients:

• 1/2 cup of sugar.
• 1/3 cup of white vinegar.
• 6 tablespoons of canned pineapple juice.
• 1 tablespoon of corn starch.
• 2 teaspoons of soy sauce.
• 8 lean boneless pork chops.
• Salt and freshly ground black pepper, to taste.

Preparation Instructions:

Mix together the sugar, white vinegar, pineapple juice, corn starch and soy sauce. Bring to a boil, then cook until clear and slightly thick. Lightly brown the pork chops, seasoning with the salt and black pepper. Cover with the sauce and cook covered over low heat for 50 minutes, turning frequently. Source: http://www.porkchoprecipes.net/sweet-and-sour-pork-chops.html

Ingredients

• 1/4 cup minced shallots
• 1/4 cup minced garlic
• 2 tablespoons minced lemongrass, white part only
• 4 cups fresh cranberries, cut in half
• 2 1/2 cups red wine
• 4 cups chicken stock
• Juice of 1 lemon
• 1 tablespoon sugar
• 3 tablespoons butter, unsalted
• Grapeseed or canola oil for cooking
• Kosher salt and freshly ground black pepper

Directions

In a medium saucepan coated lightly with oil over medium-high heat, saute shallots, garlic and lemongrass until soft, about 2 minutes. Add cranberries and saute another 2 minutes. Season with kosher salt and freshly ground black pepper to taste. Deglaze with wine, reduce by 75%. Add chicken stock and reduce by 50%. Stir in lemon juice and sugar and whisk in the butter. Check for flavor and season, if necessary. From http://www.ming.com/foodandwine/recipes/simply-ming-season-7/cranberry-…

Ingredients

• 2 double thick pork naturally fed chops, brined overnight in sweet sea water*
• 2 tablespoons minced shallots
• 4 cups shredded kale
• 1/2 cup Cranberry-Lemongrass Sauce, warmed
• Grapeseed or canola oil for cooking
• Kosher salt and freshly ground pepper

Directions

Pre-heat an oven to 350 degrees. Rinse the brined pork chops and pat dry. Season lightly with kosher salt and freshly ground black pepper. In a cast iron or large saute pan coated lightly with oil over high heat, sear one side of pork chop until nicely browned, about 4 minutes and flip and roast in oven for 10-12 minutes until opaque and pink (brined pork will always be pink). Remove pork to a cutting board and let rest for 8 minutes before slicing. Meanwhile, in the same pan over low heat (the pan will still be very hot), add the shallots and kale, season and saute until soft. To serve, garnish plates with lines of Cranberry-Lemongrass Sauce, spoon kale in center and top with pork. Garnish with extra Cranberry-Lemongrass Sauce, if desired. *Brine method: Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup kosher salt to 1 quart water, multiply as necessary to fully submerge pork in a large container. Cover and refrigerate overnight. http://www.ming.com/foodandwine/recipes/simply-ming-season-7/double-thi…

From the Scott

1. Get a pork loin--enough to fill your slow cooker
2. Cut the loin into 4 to 6 inch long chunks--depending on the size of the slow cooker. For the most part, longer chunks are better than shorter ones
3. Quarter a large onion. If using a big slow cooker and lots of pork, you might want to use 2 medium-sized onions
4. Put the meat and the onions into the slow cooker
5. Pour enough ginger ale into the slow cooker to cover the meat.
6. Drink any remaining ginger ale to remind yourself that you never really liked how it tasted
7. Put the slow cooker on high and let it go until the meat is falling-apart tender (poke it at 4 hours or so to check)
8. Have a nice tasty cold beverage while waiting for the slow cooker to do its thing
9. You may have to repeat step 8 if you are a fast drinker
10. When meat it done, dump ginger ale and onion quarters into the garbage disposal and grind them into little bits
11. With a fork, or your hands if you are tough, pull the pork apart into nice bite-sized chunks
12. Dump all the meat into a bowl and mix with your favorite BBQ sauce. Use as much or as little BBQ sauce as you see fit
13. If the BBQ will be sitting out for a while (like at a potluck), put it in the slow cooker at low temperature to keep it warm. Stir occasionally to keep the stuff on the edges from drying out
14. Provide hamburger buns or rolls or just plain ole bread because this stuff is great as a sandwich. Note though, it is equally nice to nibble on it with your fingers, or a fork, as well
15. Have extra BBQ sauce laying out. Some people like their sandwiches like their women -- really sloppy
16. Don't tell your friends how easy it is to make--let them think you worked hard on it all day
17. It freezes well, so make plenty

Ingredients

• 1 (1 -2 lb) package country-style pork ribs
• 1⁄4 cup chopped onion
• 1⁄2 cup chopped celery
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 tablespoon prepared mustard (yellow)
• 2 tablespoons brown sugar
• 3 tablespoons Worcestershire sauce
• 2 tablespoons vinegar
• 1⁄2 cup bottled chili sauce (Heinz)
• 1⁄4 teaspoon lemon juice
• 1⁄2 cup water

Directions

Brown Country Style Pork Ribs in Margarine or Butter. Mix everything and cook in a Crock Pot on High for 3-4 hours. Reduce heat to low for the last hour. Source

Ingredients

For the Spice Rub:

• 1/3 cup paprika
• 1/3 cup dark brown sugar
• 1/4 cup kosher salt
• 1 teaspoon Prague Powder #1 (optional; see note)
• 2 tablespoons whole yellow mustard seed
• 1 teaspoon freshly ground black pepper
• 2 tablespoons granulated garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon whole coriander seed
• 1 teaspoon red pepper flakes

Directions

• Combine spices and grind to a fine powder.
• Remove the membrane from the ribs and rub the spice mixture all over the meat. Reserve 3T of the rub either for the sauce (see Kenji's recipe on source) or to further rub the ribs if dry grilling.
• Bag the meat (optional: add 3-4 drops liquid smoke to the bag before sealing) and let sit overnight in the fridge so the salt can do its work.
• Cook in sous vide for 12 hours at 165℉, 24 hours at 155℉, or  36 hours at 145℉
• After cooking, either dry grill the ribs or grill with BBQ sauce (see Kenji's source).

Source: https://www.seriouseats.com/sous-vide-pork-ribs-recipe-food-lab

Ingredients

• 1 whole pork tenderloin, about 1 pound (450g)
• Kosher salt and freshly ground black pepper
• 6 to 8 sprigs fresh herbs, such as fresh thyme, oregano, or rosemary, divided (optional)
• 2 garlic cloves, divided (optional)
• 2 small shallots, sliced, divided (optional)
• 1 tablespoon (15ml) vegetable, canola, or rice bran oil
• 1 tablespoon (15g) unsalted butter

Directions

1. Using a sous vide precision cooker, preheat a water bath to the desired finishing temperature according to the chart below.

2. Season pork generously with salt and pepper. Place in sous vide bags along with half of herbs, garlic, and shallots (if using) and distribute evenly. Seal bags and place in water bath for time recommended in chart above.

3. To Finish: Turn on your vents and open your windows. Remove pork from water bath and bag. Discard aromatics from bag; reserve liquid from bag if making optional pan sauce (see note). Carefully pat pork dry with paper towels. Add vegetable, canola, or rice bran oil to a heavy cast iron or stainless steel skillet, place it over the hottest burner you have, and preheat skillet until it starts to very lightly smoke. Lay pork in skillet, using your fingers or a set of tongs. Cook, turning occasionally, until browned on most sides, about 2 minutes total.

4. When pork is mostly browned, add butter and reserved half of garlic, shallots, and herbs (if using) and cook, tilting pan and using a spoon to baste pork with the flavorful butter, until pork is well browned on all sides, about 30 seconds longer.

5. Transfer pork to a rack set in a rimmed baking sheet and pour the drippings on top. Allow to rest for 1 to 2 minutes, then slice and serve.

130F 1 to 4 hours	Medium Rare
140F for 1 to 4 hours	Medium
150F for 1 to 4 hours	Medium well
160F for 1 to 4 hours	Well done

Works well: 135° for 3 hours.
Works even better: 140° for 3 hours.
Testing: 142 for 2.5 hours. VERY nice!

Source: https://www.seriouseats.com/recipes/2016/07/sous-vide-pork-tenderloin-recipe.html

Notes:

Season the loin (or a half, third or quarter of a loin) with salt, pepper, and a rub or the recipe as above. Bag it. Cook for 3 hours at 135°F then sear in a hot pan. It turned out really well for me in April, 2020, during the corona virus lockdown. Use more salt than seems reasonable.

Serves 4 Either white or dark meat (or a combination) will work. To ensure even cooking, halve breasts crosswise and separate leg quarters into thighs and drumsticks before cooking. Plain brandy, cognac, or Calvados (a French apple brandy) can be used in place of the apple brandy.

Ingredients

• 3 pounds bone-in, skin-on chicken pieces (see note)
• Salt and pepper
• 2 teaspoons vegetable oil
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 2 teaspoons minced fresh thyme
• 2 teaspoons all-purpose flour
• 1 large Golden Delicious, Cortland, or Jonagold apple, peeled, cored, and cut into 3/4-inch chunks
• 1 cup apple cider
• 1/4 cup apple brandy (see note)
• 1 teaspoon cider vinegar

Instructions

1. PREHEAT OVEN Adjust oven rack to middle position and heat oven to 450 degrees.
2. BROWN CHICKEN Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large ovenproof skillet over medium-high heat until just smoking. Cook chicken, skin-side down, until well browned, about 10 minutes. Flip and brown on second side, about 5 minutes. Transfer to plate.
3. BUILD SAUCE Pour off all but 1 tablespoon fat from skillet. Cook onion in chicken fat until softened, about 5 minutes. Stir in garlic, thyme, and flour and cook, stirring frequently, until fragrant and flour is absorbed, about 1 minute. Add apple, cider, and 3 tablespoons brandy and bring to boil.
4. ROAST CHICKEN Nestle chicken, skin-side up, into sauce and roast until white meat registers 160 degrees (or dark meat registers 175 degrees), about 10 minutes. Transfer chicken to platter. Stir vinegar and remaining brandy into sauce. Season with salt and pepper. Serve, passing sauce at table.

http://www.cookscountry.com/recipes/detail/21155

Ingredients

• 3 cups chicken broth
• 1/2 cup flour
• pinch of turmeric
• pinch of poultry seasoning
• pinch of dried thyme
• half an onion, diced
• a carrot, diced
• a potato, diced
• a stalk of celery, diced
• 2-3 cups chicken, cooked - diced or shredded
• pie crust of choice (I used a ready made crust for this one, but it is really really good with a bacon fat pie crust.)
• couple tablespoons of butter for sauteing the veg in
• salt & pepper
• You can also add frozen corn and peas to it!

As far as a container to bake the pie in, you'll want a nice deep ceramic or glass pie plate, like this one.

Directions

• Add a couple tablespoons of butter to a pan over medium heat.
• Add in the carrot, celery, onion and potatoes. Cook, stirring frequently, for about five minutes until the vegetables start to soften.
• Add in the chicken, minced garlic, and seasonings. (Please note I added waaaaaay to much turmeric on accident. When I say a pinch I mean a teeny amount - more more than 1/4 teaspoon) Stir around and cook for another couple minutes.
• Also - preheat your oven to 375 F!
• Pour in a half cup of flour and stir it around so it coats everything. Let this cook for a couple minutes - stir it the entire time!
• Now pour in your stock and stir really well. Break up any flour clumps you see and let the mixture come up to a bubble. This will help thicken it.
• At this point, taste the sauce and add some extra seasoning or salt and pepper if necessary.
• Turn off the heat. Spoon into pie plate. Cover with crust. Cut steam vents in crust.
• Bake at 375 for 25-30 minutes underneath a baking sheet to catch the drippings.

Source: http://www.instructables.com/id/chicken-pot-pie-recipe/

Instant Pot Creamy Chicken Piccata - chicken breast cutlets pressure cooked with a rich lemon Piccata sauce. Serve the chicken piccata with pasta for an easy dinner that takes only 20 minutes.

Ingredients

• 1 lb. boneless and skinless chicken breast sliced horizontal into halves
• Scant 1/4 cup all-purpose flour
• Pinch of salt
• 3 dashes ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 cloves garlic minced
• 1/2 cup chicken broth
• 1/2 cup heavy whipping cream
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon salt or to taste
• 2 1/2 tablespoons lemon juice
• 1 tablespoon non-pareil capers in jar use the capers only
• 1 tablespoon chopped parsley

Instructions

1. Wash and rinse the chicken breasts with cold water. Pat dry with paper towels. Slice horizontally. Mix the flour, salt and pepper in a dish. Dredge the chicken generously with the flour.

2. Turn on the Saute mode on your Instant Pot. As soon as the pot is fully heated (to make sure the chicken doesn’t stick to the pot), add the olive oil and butter. Brown the chicken on both sides, about 2-3 minutes on each side until both sides turn brown. (You may brown the chicken on a regular skillet or non-stick skillet.)

3. Add the garlic and cook a little bit. Add the chicken broth, heavy whipping cream, grated Parmesan cheese, salt, lemon juice and capers. Cover the pot and select Manual and set to High pressure for 10 minutes. When it beeps, turn to Quick Release. When the valve drops, remove the cover carefully. Turn to Saute mode for cook for 1 - 2 minutes to reduce the sauce. Add more salt and lemon juice to suit your taste. Top with the chopped parsley and serve immediately with some plain pasta such as spaghetti or linguine.

Recipe Notes

I used a 6-quart Instant Pot. If you use frozen chicken, increase the pressure cooking time by 50%, or a total of 15 minutes. The heavy whipping cream didn't curdle. You can certainly add the whipping cream after pressure cooking, if you like. If you don’t have an Instant Pot, you can make this Creamy Chicken Piccata on a stove top. Just brown the chicken on a skillet and following the same method above. Simmer on low heat until the chicken thighs are cooked through.

Source: https://rasamalaysia.com/instant-pot-creamy-chicken-piccata/

Ingredients

1 (12 ounce) bottle hot pepper sauce (such as Frank's RedHot®) 1/2 cup butter 2 tablespoons Worcestershire sauce 2 teaspoons dried oregano 2 teaspoons onion powder 2 teaspoons garlic powder 1 (4 pound) frozen chicken wing sections, thawed 1/2 cup butter 1 (12 ounce) bottle hot pepper sauce (such as Frank's RedHot®)

Procedure

Combine 1 bottle hot pepper sauce, 1/2 cup butter, Worcestershire sauce, oregano, onion powder, and garlic powder in a saucepan over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for 5 minutes. Place chicken wings into slow cooker and pour sauce mixture over wings. Cook on High for 2 hours. Reduce heat to Low; cook 2 hours more. Comments suggest cooking on High for 1 hours. Reduce heat to Low; cook 1 hour more. Preheat oven to 400 degrees F (200 degrees C). Grease several baking sheets. Spread wings onto prepared baking sheets and bake in preheated oven until wings are crisp and browned, about 30 minutes. Melt 1/2 cup butter with 1 bottle hot sauce in a small saucepan and simmer until thickened, about 20 minutes. Brush sauce onto wings just before serving. Source: http://allrecipes.com/recipe/230993/awesome-slow-cooker-buffalo-wings

Ingredients

• 2 Tbsp minced fresh Italian parsley
• 1 Tbsp minced fresh sage
• Grated zest and juice of 1 lemon, plus lemon wedges for serving
• 1 Tbsp Dijon mustard
• 2 Tbsp seeded mustard
• 1 tsp honey
• ¼ cup [60 ml] extra-virgin olive oil
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1 ½ lb [680 g] boneless, skinless chicken thighs and/ or breasts

Directions

In a large bowl, whisk together the garlic, parsley, sage, lemon zest, lemon juice, both mustards, the honey, olive oil, salt, and pepper. Add the chicken and use your hands to coat each piece with the mixture. Let the chicken marinate for 30 minutes to 1 hour at room temperature (or up to overnight, covered, in the refrigerator; bring to room temperature before proceeding). Preheat the grill for high heat (or heat a large grill pan set over a couple of burners). Make sure your grates are super-clean. Grill the chicken, turning the pieces occasionally, until it is nicely browned and is firm to the touch, about 5 minutes per side. Transfer the chicken to a platter and serve immediately or at room temperature with lemon wedges for squeezing over. NOTE: Alternatively, you can roast the chicken in a 425 ° F [220 ° C] oven, turning the pieces halfway through cooking, for about 25 minutes total or broil them for about 5 minutes on each side.

SPIN-OFFS

• MAKE PLAIN GRILLED CHICKEN (just coat it with olive oil and season with salt) and serve with Cilantro + Scallion Sauce (page 257); Arugula + Walnut Pesto (page 259); Chile, Lemon + Parsley Crème Fraîche (page 261); or Henley Mustard Sauce (see page 151).
• TRY A DRY RUB INSTEAD OF A MARINADE— one of my favorites is a mixture of equal parts salt, brown sugar, and gochugaru (Korean red pepper flakes). This mixture also works really well on steaks and pork chops. Simply rub the chicken pieces with the rub and let them sit for about 1 hour at room temperature (or up to overnight in the refrigerator) before grilling. For great barbecued chicken, use this dry rub and then serve the chicken slathered with store-bought barbecue sauce or Molasses Barbecue Sauce.

From: Small Victories cookbook

Ingredients

• 4-5 uncooked boneless, skinless breasts if large, cut in half
• 1-2 packets taco seasoning 1 for mild flavor, 2 for more flavor
• 1 15 oz can black beans, drained and rinsed
• 1 12 oz bag frozen corn
• 1 15.5 oz jar salsa
• 3 cups uncooked jasmine rice rinsed
• 3 cups water or chicken broth
• cheddar cheese
• cilantro optional
• sour cream optional

Ingredients

• 1 pound dried penne
• 2 chicken cutlets, cut into fingers
• Salt and freshly ground black pepper
• 3 cloves garlic, sliced
• 1/4 teaspoon red pepper flakes
• 3 tablespoons olive oil
• 3 tablespoons roughly chopped fresh parsley, for garnish
• 2 lemons, juiced
• 1/2 cup grated Parmesan

Directions Cook the pasta in a large pot of boiling salted water, until al dente. Drain well. Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice. Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together. Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

Ingredients

• 4 chicken thighs
• Salt
• Pepper
• 1 Lemon
• Thyme Sprigs
• Frying Oil

Instructions

• Set the sous vide to 165f and let it warm up
• Season chicken with salt, pepper, and place a lemon slice and sprig of thyme on each piece
• Vacuum seal
• Cook in water bath at 165 for 2 hours
• Heat skillet with oil to hot AF
• Unbag and dry chicken pieces. Discard thyme and lemon.
• Sear on high heat, skin side down
• Garnish with lemon slices and eat!

https://recipes.anovaculinary.com/recipe/sous-vide-lemon-thyme-chicken-…

Ingredients

• 2 cups jasmine rice, prepared to directions on the package
• 1 1/2 pounds boneless, skinless chicken breast
• 1 tablespoon (1 turn around the pan) wok or light colored oil
• 1 tablespoon hot chile oil
• 1/2 to 1 teaspoon crushed red pepper flakes
• 1 small to medium onion, thinly sliced
• 2 red bell peppers, seeded and thinly sliced
• 4 cloves garlic, chopped
• 2 tablespoons (2 turns around the pan in thin stream or 2 splashes) fish sauce
• 20 basil leaves
• Serving suggestion: Thai Salad with Peanut Dressing, recipe follows

Directions

• Place rice on the stovetop to cook.
• Cut chicken on an angle across the breast into thin strips. Cut strips across into bite size pieces. Set chicken aside. Wash hands and cutting board.
• When the rice is 6 or 7 minutes away from being done, begin your stir fry.
• Heat a wok, wok shaped skillet, or large nonstick skillet over high heat. When the pan smokes, add wok or light cooking oil, and hot chile oil. Sprinkle in crushed pepper flakes.
• Add chicken and stir fry 2 minutes. Add onions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts.

Serve chicken and peppers with prepared rice, salad with peanut dressing.

Thai Salad with Peanut Dressing:

• 3 tablespoons chunky style peanut butter
• 2 tablespoons light oil, vegetable or canola
• 1 tablespoon dark soy sauce, a splash
• 2 tablespoons (2 splashes) rice wine vinegar
• 1 teaspoon sugar
• 1/4 teaspoon (2 pinches) cayenne pepper
• 1 small head Iceberg lettuce, shredded
• 2 cups fresh bean spouts
• 2 carrots, grated or peeled into curls with a vegetable peeler

Heat peanut butter in microwave in a small microwave safe dish on high for 15 seconds to soften. Transfer peanut butter to a bowl. Whisk in oil, soy, vinegar, sugar, and cayenne pepper. Pile lettuce, bean spouts, and carrots on a serving platter. Drizzle liberally with peanut dressing and serve. Yield: 4 servings Preparation time: 10 minutes Cooking time: none Ease of preparation: easy

Ingredients

 

• 1/4 cup cider vinegar
• 3 tablespoons prepared coarse-ground mustard
• 3 cloves garlic, peeled and minced
• 1 lime, juiced
• 1/2 lemon, juiced
• 1/2 cup brown sugar
• 1 1/2 teaspoons salt
• ground black pepper to taste
• 6 tablespoons olive oil
• 6 skinless, boneless chicken breast halves

Directions

1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
2. Preheat an outdoor grill for high heat.
3. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.

From: http://allrecipes.com/Recipe/Unbelievable-Chicken/Detail.aspx