Pig with Sunflowers in Bushel
Pig with Sunflowers...
Lynn M. Stone
Buy This at Allposters.com






 tabasco.com (McIlhenny Company)

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Pork Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


High on the Hog (continued)




"Vegetables are interesting but lack a sense of purpose when
unaccompanied by a good cut of meat."

~ Fran Lebowitz

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!







 Spices of Life
Spices of Life
Camille ...
Buy This at Allposters.com









Art Print

Buy at AllPosters.com








Art Print

Buy at AllPosters.com










Villeroy & Boch Tableware
Villeroy & Boch Tableware

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Mixed-Breed Piglet in Basket with Sunflowers, USA
Mixed-Breed Piglet in Basket with Sunflowers, USA
Photographic Print

Stone, Lynn M.
Buy at AllPosters.com



La Belle Cuisine


High on the Hog (continued)

“A few farmers are raising pork the old-fashioned way for
discriminating palates that want taste, not leanness.”

The New Orleans Times-Picayune

Thursday January 23, 2003
By Constance Snow


Emeril's Tamarind-Glazed Pork Chops
with Molé Cream

Emeril's New New Orleans
by Emeril Lagasse and Jessie Tirsch ,
© 1993 by Emeril Lagasse,
William Morrow, 1993


[The source for this recipe is the cookbook above, rather than the
adapted version that appeared in the Times-Picayune article.]

Makes 4 main-course servings

“In Mexico, a green molé (MOH-lay) sauce is like a pesto, blending chile
peppers, pumpkin seeds, nuts and spices. The flavors and textures of this dish
are so indescribable, they’re guaranteed to bring forth a string of ‘omigoshes.’
You can thank the tamarind, that homely brown legume, for the savory richness
that brings the molé, sweet potatoes and pork into heavenly alignment. It’s a
new idea – and a serious investment in pork futures.”

1/2 cup Green Molé Sauce
(recipe follows)
4 Roasted Sweet Potatoes
(recipe follows)
2 tablespoons tamarind paste
(see Note)
1 tablespoon minced garlic
3 tablespoons dark cane syrup (or
corn syrup, if you can’t find cane)
3 tablespoons dark molasses
2 tablespoons ketchup
2 tablespoons water
3 turns freshly ground black pepper
2 tablespoons plus 1 teaspoon
Emeril’s Southwest Seasoning, in all
4 large pork loin chops (each about 8
to 10 ounces and 2 inches thick)
1 tablespoon olive oil
1 cup Molé Cream (recipe follows)

1. Prepare the Green Molé Sauce up to a week ahead.
2. Prepare the Roasted Sweet Potatoes, and keep warm.
3. Preheat the broiler.
4. To prepare the glaze, combine the tamarind paste, garlic, syrup,
molasses, ketchup, water, pepper, and 1 tablespoon Southwest
Seasoning in a food processor or blender. Purée until pasty.
Makes 3/4 cup.
5. With your hands, rub the pork chops on both sides with the remaining
4 teaspoons Southwest Seasoning, using 1 teaspoon per chop. Heat the
oil in a large skillet over high heat. Add the chops and sear for 4 minutes
on each side and 2 minutes on the fat edge.
6. Arrange the pork chops on a rack in a baking pan and place on the
middle rack of the broiler, abut 5 inches from the flame. Broil for 5
minutes on the first side. Brush both sides of each chop with some of
the tamarind paste, turn the chops to the second side, and broil for 5
minutes. Turn the chops again, baste with the paste, and broil until
brown and gooey, for about 5 minutes longer – a total of 15 minutes.
7. While the pork chops are broiling, prepare the Molé Cream.
8. To serve, spoon 1/4 cup of the Molé Cream on each of 4 plates,
add 1 pork chop, and brush with the tamarind glaze. Add a Roasted
Sweet Potato to each plate.

Note: Tamarind paste can be purchased in Latin American, Indian,
or Indonesian specialty stores.

Green Molé Sauce

Makes about 1 1/2 cups

1/2 cup shelled pumpkin seeds
1/4 cup shelled pistachio nuts
1/4 cup roasted pine nuts
1 tablespoon tamarind glaze
(see preceding recipe)
1/4 cup (about 1 pepper) roasted,
peeled, and chopped poblano,
New Mexican green, or Anaheim
chile pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon dark cane or corn syrup
1 teaspoon distilled white vinegar
1 cup olive oil

In a food processor or blender, combine all of the ingredients, and purée
until creamy, stopping once to scrape the sides of the bowl. This sauce can
be refrigerated in an airtight container for up to a week, or frozen for up to
a month.

[Note: Though this recipe yields about 1 1/2 cups, you'll only need one-half cup
of the Molé sauce to flavor the Molé Cream that follows. You may freeze the remainder, using it to flavor sauces for other dishes.]

Molé Cream

Makes 1 cup

1/2 cup chicken stock
1/2 cup Green Molé Sauce
(see preceding recipe)
1/4 cup heavy cream

Combine all of the ingredients in a small saucepan and bring to a boil, stirring constantly, over high heat. Continue to cook over high heat for two minutes. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in a small saucepan over low heat.

Roasted Sweet Potatoes

4 medium sweet potatoes, scrubbed
2 tablespoons olive oil
1/2 teaspoon salt, in all
2 turns freshly ground black
pepper, in all

1. Preheat the oven to 400 degrees [F]. Line a baking sheet with
parchment or wax paper.
2. Rub the potato skins with the oil and sprinkle with salt and pepper.
Place the potatoes on the baking sheet and roast until fork-tender,
for 45 to 50 minutes.

High on the Hog, Page 1

Featured Archive Recipes:
Emeril's Shredded Pork Flautas
Grilled Apricot-and-Sage-Glazed
Pork Chops

Grilled Pork Tenderloin with
Fresh Peach & Ginger Sauce
Pork with Manchamantel Sauce
Roast Pork Calypso Style
Roman Roast Pork Loin
Standing Pork Roast with Fresh
Herbs (Chef Susan Spicer)


Index - Pork Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: June 18, 2013.