Delicious and Easy Bone-In Pork Chops

I love steak, but if a pork chop is cut properly and grilled to perfection, the end result can rival any fine cut of grilled steak. And at a much better price.



http://www.youtube.com/watch?v=BYuXbEX33L8&hl=en

White Chili Recipe - Five Star White Bean Chicken Chili

Tasty and flavorable, this hearty recipe for white chicken chili will have them coming back for seconds. Serve with various toppings: avocado slices, cheese, sour cream, lime, cilantro and tortilla chips.

2 tablespoons vegetable oil

1 pound cooked chicken meat, diced

1 onion, chopped

2 cloves garlic, minced

1 (14.5 oz.) can chicken broth

1 (18.75 oz.) can tomatillos, drained and chopped

1 (16 oz.) can diced tomatoes

1 (7 oz.) can diced green chilies

1/2 teaspoon dried oregano

1/2 teaspoon ground coriander seed

1/4 teaspoon ground cumin

1 (15 oz.) can white beans

2 ears fresh corn

Salt and pepper to taste

1 lime, sliced

Directions

In a large pan, heat vegetable oil and cook the onion and garlic until soft.


Stir in the tomatillos, tomatoes, chilies and spices. Bring to a boil; simmer for 10 minutes.


Add in the corn, chicken and the beans. Simmer for another 5 minutes. Season to taste with salt and pepper.

=> White Chicken Chili Recipe: Hot 'n Spicy White Chicken Chili

Not for the faint of heart, this chili is smoking with flavor. If you enjoy spicy chili but don't want to set fire to your mouth, you can reduce or eliminate the jalapeno peppers.

1 tablespoon vegetable oil

1 onion, chopped

3 cloves garlic, crushed

1 (4 oz.) can diced jalapeno peppers

1 (4 oz.) can chopped green chile peppers

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon cayenne pepper

2 (14.5 oz.) cans chicken broth

3 cups cooked chicken breast, chopped

3 (15 oz.) cans white beans

1 cup Monterey Jack cheese, shredded

Directions

In a large saucepan, heat the oil over medium-low heat. Add in the onion and cook until tender.


Stir in the garlic, jalapeno peppers, chile peppers, cumin, oregano and cayenne. Cook for 3 minutes, or until peppers are tender.


Add in the chicken broth, chicken and beans. Simmer for 15 minutes; stirring occasionally.


Remove pan from heat and slowly stir in the cheese until it's melted.

=> Turkey Chili Recipe: Five Star Turkey Chili Recipe

Got some ground turkey in the fridge? Whip up this delicious chili for a healthy change of pace.

1 1/2 pounds ground lean turkey

2 medium onions, chopped

1 1/2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1 (28 oz.) can diced tomatoes, undrained

3 cups beef broth

1 (8 oz.) can tomato sauce

1 tablespoon chili powder

1 tablespoon baking cocoa

2 bay leaves

1 teaspoon salt

1/4 teaspoon ground cinnamon

3 (15 oz.) cans white kidney or cannelloni beans, rinsed and drained

Directions

In a Dutch oven or kettle, cook the turkey and onions over medium heat until the meat is no longer a pink color; drain.


Add in the oregano and cumin, cook and stir for 1 minute. Stir in the tomatoes, beef broth, tomato sauce, chili powder, cocoa, bay leaves, salt and cinnamon; bring to a boil.


Reduce heat and cover. Let simmer for 45 minutes.


Stir in the beans and heat chili thoroughly. Discard the bay leaves before serving.

=> Pork Chili Recipe: Green Enchilada Pork Chili

A savory green chili starring that other white meat - pork.

4 tablespoons olive oil, divided

1 pound ground pork

2 fresh jalapeno peppers, stems removed

1 tablespoon butter

1 medium white onion, diced

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon sweet paprika

1/4 teaspoon ground cayenne pepper

1/4 teaspoon ground black pepper

3 cloves garlic, minced

1/2 cup all purpose flour

1 (28 oz.) can green enchilada sauce

1 (7 oz.) can green salsa

1 quart water

1/2 bunch fresh cilantro, chopped

1/2 lime, juiced

Directions

In a 4-quart pot, heat up 2 tablespoons of the olive oil over medium heat. Add in the jalapeno peppers and sauté them for 1 minute. Add in the pork; cook until brown. Remove pork and jalapenos from the pot and set aside.


In the same pot, add the remaining 2 tablespoons olive oil, the butter and onion. Cook for 2 minutes, until onion begins to get soft.


Stir in the salt, cumin, paprika, cayenne and black pepper. Cook until onion is nice and tender. Stir in the garlic and cook for 1 minute.


Reduce heat to low. Sprinkle the flour over the onion and garlic. Cook for 3 minutes; stirring constantly.


Slowly pour in the enchilada sauce, whisking constantly to keep lumps from forming. Stir in the green salsa and the water.


Add the cooked pork and jalapenos to the pot. Increase the heat to medium and slowly bring the soup to a boil; reduce heat and simmer for 30 minutes.


Remove from heat and stir in the chopped cilantro and the lime juice before serving.

Shawn Korea Trip(Jusangjeolli )

shawn.genplace.com (full story) 8 Days Korea Autumn Discovery + Jeju Island



http://www.youtube.com/watch?v=Do3eYxv4_CE&hl=en

Cuban Pork Chop Recipe

Cuban cuisine is characterized by the taste of tropical juices, but
often it is less spicy than the food of its neighbors in the
Caribbean. The spices in my Cuban pork chops give this dish a
little extra kick, but are not overpowering.

Ingredients:

4 boneless pork loin chops (about 2 lbs. of meat)

3 tbsp. canola oil

2 cups orange juice (fresh squeezed if possible)

1/2 cup lime juice (fresh squeezed if possible)

1 cup fresh, diced tomato

3/4 cup white wine

1/2 cup chopped red onion

2 cloves minced garlic

4 tsp. fresh, chopped parsley

2 tbsp. brown sugar

1 tbsp. Lawry's® seasoned pepper (or ground black pepper)

1 tbsp. garlic powder

1 tbsp. onion powder

1.5 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. kosher salt

Instructions:

Set aside 1/2 cup orange juice, 1/4 cup white wine and two tbsp.
lime juice for later use. Take the orange juice, the lime juice and
the wine that you did NOT set aside, and mix in a bowl along with
the brown sugar. This is your marinade. Put the meat in a baking
dish. Pour in the marinade and cover, and allow the meat to
marinate in the refrigerator for about an hour, turning the meat
over once after the first 30 minutes. In a small bowl, thoroughly
mix the seasoned pepper, the garlic powder, the onion powder, the
ground cumin, the dried oregano and the kosher salt. This is your
spice rub. Take the meat out of the refrigerator, pat dry, lay on
some aluminum foil, and rub thoroughly on both sides using the
entire spice rub that you've mixed. In a large skillet, heat the
oil over high heat. Place the chops in the skillet and seer on one
side until brown. Flip the meat over and turn down the heat to
about medium or a little lower. Add the chopped onion and minced
garlic around the meat and sauté for several minutes. Add the 1/4
cup of orange juice, the 1/4 cup wine and the 2 tbsp. lime juice
that you set aside, and simmer until the meat is thoroughly cooked
and the liquid has begun to thicken and is somewhat reduced. Remove
chops and let stand on a platter covered with aluminum foil.
Continue to heat the liquid left in the skillet until it reduces a
bit more, then spoon on top of each chop. Place the diced tomato
evenly on top of the chops for garnish, and sprinkle with the
chopped parsley.

Copyright © 2007 Lee Griffith. All rights reserved.

A Filipina's Favorite Cuisine

She may have lived for a decade or more in your country, adopted your food and eating habits and fallen in love with steak, pizzas, burgers, fries and international cuisines but these changes in her tastes could not erase her innate love and craving for native food from the Philippines. She may be influenced by the foreign culture, but she is still a Filipina at heart.

Filipinos love to eat and majority of them, even the ladies partake of a heavy breakfast very early in the morning. A complete breakfast is typically composed of steamed rice (the country's staple food), fried fish with soy sauce, and an abundance of fruits.

Do not be surprised though if you see your Filipina girlfriend dipping pieces of pan de sal (salt bread) on her cup of coffee, drink the remaining coffee and eat a hearty breakfast a few minutes after. It is a common practice.

Philippine foods are delicious, creatively prepared and popular in other parts of the world. Among the all-time original favorite foods that Filipina ladies would not exchange for anything includes native chicken barbecue (popularly known as "inasal"), the adobo, which is stewed chicken, pork or beef fried to a golden brown, and relished with spices, the Kare-kareng Baka, (beef chunks and tripe stewed in a rich peanut butter sauce, native vegetables and served with bagoong ), Bulalo soup, (tender beef shank in tasty broth and served with native vegetables); tinola (fish soup with vegetables) and sinigang, a delicious hot soup made from pork, shrimp or fish; seafoods and an endless list of Filipino favorites that is distinctively Filipino in taste. Not to be forgotten is the piniritong isda (fried fish) served with soy sauce, vinegar dip and pepper.

A Filipina is used to seeing food in abundance as Filipinos love to splurge especially during gatherings, fiestas or festivals, birthdays, anniversaries and even for no-occasion celebrations.

One thing she could not resist, especially if she comes from the provinces, is the lure of street food that is a part of the Filipino cuisine. When you visit the Philippines, you can see stalls in town or city sidewalks displaying all kinds of food like fried bananas, grilled chicken parts like intestines, gizzard and feet served on sticks.

Filipina ladies also have a weakness for "sweet bits". Most popular especially during the hot summer months is the "halo-halo", a mixture of different fruits topped with milk and a scoop of ice cream and grated ice. She also loves fruit juices, shakes, and native delicacies cooked Filipino style like the turon, a sweet crispy fried snack consisting of saba bananas coated in brown sugar, wrapped in springroll wrapper; the local puto rice cakes, bico (sweetened glutenous rice), suman (steamed glutenous rice wrapped in banana leaves) and other mouth-watering native delicacies which has been a part of a Filipina's culinary upbringing.

Bet on it, when Filipina ladies get together, food is one of the inevitable topics.

Gary's Cookbook 5 - Grilled Pork Chops

Grilled Pork Chops! So juicy and so good!!! Enjoy!



http://www.youtube.com/watch?v=EOeeRAXaPAs&hl=en

Cypriot Recipes

Cyprus has many historic and cultural links to Greece. The majority of Cypriots are ethnically Greek, speak Greek, and worship at Greek Orthodox churches. It is therefore no surprise to find that Cypriot cuisine also shares many features and even entire dishes with Greek cuisine.

However, Cypriot cuisine does also have its own unique identity too. The island of Cyprus is also home to a large Turkish Cypriot community, and was part of the Ottoman Empire for longer than mainland Greece, and hence many Turkish can be seen in Cypriot cuisine. Additionally, Cyprus is close to the Middle East, and has links with Africa, as well as with Greece and Europe, and all of these have influenced the development of Cypriot cuisine.

The most famous of Cyprus' food products is surely halloumi. Halloumi is type of cheese. It has a salty taste and texture similar to mozarella. In some dishes, it may also be garnished with mint. Traditionally, halloumi is made using a mixture of sheep's and goat's milk, but the recipe may be varied when producing the cheese on an industrial scale - for example, cow's milk is sometimes used in large scale production.

Halloumi is suitable for cooking and is often grilled. A particularly popular way of serving is with lounza, which is slice of smoked pork or lamb sausage, the this being grilled together with the halloumi. You will find this dish on the menu at many Cypriot eateries, and it is also a common sandwich filling.

As already mentioned, other Cypriot dishes often share much with Greek cuisine. There are many dishes that you can try, either in a restaurant, or to cook at home, so why not give Cypriot cuisine a try?