Stuffed loin of pork, a rack of lamb, roast beef--all impressive dishes to consider for your next romantic meal for two. Stuffed loin of pork is a traditional Mexican wedding dish. Here we have a stuffing that consists of chopped pork, garlic, cloves, cinnamon, raisins, and almonds. It adds a wonderful layer of taste to this succulent pork dish. This meal can be served with beer or wine and taste even better with a side of sauteed apples. 

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Once you experience the superior taste of homemade apple sauce or compote, I can't imagine a desire to go back to the standard apple sauce found in your local supermarket. With one taste, you will agree how fresh ingredients and the true flavor of fruit enhanced by the right seasoning will seduce your palette; and it is super easy to prepare. For this meal I made an apple-pear compote served with a juicy pan-fried pork chop and sauteed mushrooms. Needless to say, there weren't any leftovers  : )

Apple Pear Compote

Ingredients:

• 2 large apples, I used Granny Smith
• 2 Green Anjou pears (do not use overly ripe, mushy pears)
  
• 2 tablespoons fresh squeezed lemon juice
• 1/2 cup brown sugar
• 1 tablespoon pure maple syrup
• 1 teaspoon cinnamon
• 1/8 tsp nutmeg

Directions

1. Core, peel, and cut the pears and apples into large chunks.
2. In a bowl, mix together lemon juice, brown sugar, cinnamon and maple syrup; toss in apples and pears, mix together to evenly coat.
3. Add apples and pears to a medium sized pot, cooking over medium-high heat. Bring to a boil.
4. Reduce the heat and simmer, partially covered, for about 15 minutes until the fruit is tender but not mushy.
5. Stir and cook 5 minutes, cover removed.
6. Taste and add more sugar, cinnamon and/or lemon to suit your taste.
7. Remove from heat and cool to room temperature.

Pan Fried Pork Chops with Sauteed Onions & Mushrooms

Ingredients

• 2-4 pork chops
• Kosher salt
• Black pepper
• 2 Tbsp butter
• 1 Tablespoon butter and 1 tablespoon of olive oil
• 1 small onion
• 1 cup of mushroom caps, thickly sliced
• 1 clove garlic, minced
• ½ C white wine (or water)

Directions

1. Remove pork chops from refrigerator and bring to room temperature, about 20 minutes
2. Heat oven to 450 degrees F
3. Pat pork chops dry with a paper towel, add salt and pepper to one side
4. In a heavy, oven-proof skillet, over medium high heat, melt the butter
5. When the butter begins to brown, add the pork chops, salt side down to the skillet, cook for about 5 minutes, browning the pork chop
6. Add salt and pepper to the top side of the chops and flip over, cooking for about 5 minutes.
7. Remove the pork chops from the pan and set aside, covered
8. In the same skillet over medium heat add a butter and olive oil. When heated, add onions and garlic cooking for about 5 minutes until onions are translucent.
9. Deglaze the pan by adding the white wine and scape all bits from the pan. Turn the heat off and add the pork chops
10. In a separate skillet over medium high heat, add butter and olive oil, when hot add sliced mushrooms and cook until golden brown for about 15 minutes.
11. While the mushrooms are cooking, place the oven-proof skillet in the oven for about 5 minutes. If you are using thick cut pork chops, check the pork by using a thermometer to be sure its done (thermometer should read 150 degrees F).
12. Remove pork chops from oven and let stand while the mushrooms finish up
    
13. Plate the dish with a pork chop, apple pear compote and top with mushrooms.
    

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I subscribe to Tasting Table's emails and was highly intrigued by a recent recipe for Cochinita Pibil which, when I tried an online translation came up as "roasted suckling pig". Being a huge fan of pork and having a house full of guests this weekend, I thought I would give this recipe a try.  I also served this with guacamole and chips.



Here is the description from Tasting Table:

"The secret to this tender Cochinita Pibil is its long roasting time. But the key to the slow-roasted pork's flavor is annatto-seed paste. The thick, deep red paste is one of the many distinctive ingredients of Mexico's Yucatán region. At the new restaurant Mateo's Cocina Latina in Healdsburg, California, its Yucatán-born chef-owner, Mateo Granados, thinks the mild, earthy paste with vinegar and water, bathing the pork shoulder in the russet sauce before wrapping it in banana leaves. A 4½-hour roast turns the meat supple and deeply flavored, requiring only a nudge to break into bite-size shards. Serve the pork as Granados does, alongside warm tortillas, spicy-sweet cinnamon-cured red onions and a lime-marinated cabbage-and-radish ensalada".

I provided the link above to the recipe as posted by Tasting Table but had a few changes as written below. The meal was a huge success. While Cochonita Pibil is a popular Mexican dish, when served with guacamole and a quality tequila, your favorite margharita or Mexican beer, it is well suited for a romantic meal for two. Spicy, colorful and easily eaten with your hands, makes this a delicious "sexy" food to share with your loved one.

Note: I learned from my friends who lived in Mexico that corn tortillas are often made in the microwave, not heated in a skillet as directed below. Of course either way is fine, however, the microwave allows you to do more tortillas quickly. The trick is to stack 3 tortillas (has to be three for some reason) wrapped in a (dry) paper towel and to microwave it for 30 - 40 seconds. Doing this longer could result in hard/crispy tortillas, so do a test and adjust according to your microwave. As soon as they are done, start platting your dish and put in your next set of 3. 

Cochinita Pibil
Recipe adapted from Tasting Table / Mateo Granados, Mateo's Cocina Latina, Healdsburg, CA
Yield: 6 - 8 servings

Ingredients:

Pork

• 1/2 cup annatto-seed paste (also called achiote paste)
• 1/4 cup distilled white vinegar
• 2 heaping Tablespoons Chipotle peppers in sauce (from can)
  
• Kosher salt
• 1 small package banana leaves (substitute aluminum foil if unavailable)*
• 1 four-pound pork butt (no bone) or pork shoulder (bone in) (FYI: both cuts are shoulder cuts)
  
• 2 garlic cloves, peeled and left whole
• 1 medium yellow onion, thinly sliced
• 1 cinnamon stick, broken in half

*I did not have banana leaves and ran out of aluminum foil so I cooked the pork in my Le Crueset (covered) in the oven and it was perfectly! And, it was ready in 3 1/2 hours (I also used pork butt - no bone)
 
Ensalada

• 1 small red cabbage, thinly sliced and cut in 2" strips or shredded
  
• 1 small bunch radishes, thinly sliced
• Juice of 2 limes
• Kosher salt

Onions:

• 2 large red onions, thinly sliced
• 3 cups distilled white vinegar
• 2 cinnamon sticks
• 3 tablespoons kosher salt

Tortillas

• 1 package high-quality corn tortillas
  

Directions:

1. Make the pork: Preheat the oven to 375˚. In a medium bowl, whisk the annatto-seed paste with the vinegar and 3 cups of warm water. Season with salt and strain the mixture through a fine-mesh strainer. (I did not strain liquid, I used it all).
   
2. If using a Le Creuet, place onions in the middle of the pot and place pork on top of the onions. Pour the sauce over the pork, add the garlic cloves, onion and cinnamon-stick pieces, cover, and place in oven. Cook for 3 1/2 hours if using pork butt no bone. 4 - 4 1/2 hours if using pork shoulder with the bone in.
   
3. If not using a Le Crueset, Line a roasting pan with the banana leaves (or aluminum foil), leaving enough space hanging over the rim to wrap the leaves around the pork shoulder. Place the pork shoulder on the banana leaves and pour the strained sauce over it. Add the garlic cloves, onion and cinnamon-stick pieces and if using leaves or foil, wrap the leaves over the pork. Cover the pork with aluminum foil and place in the oven. Cook for 3 1/2 hours if using pork butt no bone. 4 - 4 1/2 hours if using pork shoulder with the bone in.
4. Make the ensalada: Toss the cabbage and radishes together with the lime juice. Season with salt and set aside.
5. Make the cured onions: In a medium bowl, combine the red onions, vinegar, cinnamon sticks and salt. Set aside to cure while the pork is cooking.
6. When the pork is finished, remove from the oven and set aside for 10 minutes.
   
7. Tortillas: While the pork is resting, microwave or toast the tortillas in a hot skillet.
   

Plating the Dish:

1. Place two tortillas on a plat.
2. Serve warm with pieces of pork, the cabbage salad and the cured onions.
   
3. Top with some of the sauce the pork cooked in.
4. Serve with Guacamole and chips.
   

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Spaghetti squash is a wonderful summer alternative to the heaviness of a pasta dish. This recipe calls for a tasty medley of  sautéed shallots, garlic, peas and a mix of grated Parmesan and Gruyere cheese. Add sliced sausage--you can use whatever type of sausage you prefer; I used 2 links of Italian hot sausage and 2 links of Mediterranean sausage (red pepper and kalamata olives). Serve this over a bed of spaghetti squash and serve with a glass of white wine or a chilled mug of beer.

Roasted Spaghetti Squash, Sausage, Peas and Cheese
Serves 4

Ingredients
    •    1 Spaghetti Squash
    •    2 Tablespoons of Olive Oil
    •    4 links of Sausage (any kind you prefer)
    •    2 large Shallots, finely chopped
    •    4 cloves Garlic, crushed or finely minced
    •    1 cup of frozen peas
    •    1/8 cup of chopped pine nuts
    •    1 cup of Parmigiana Reggiano, coarsely grated
    •    1/4 cup of gruyere cheese, coarsely grated
    •    1 Tablespoon of fresh thyme leaves
    •    8-10 large leaves of fresh basil cut into julienne strips
    •    Sea Salt and fresh Cracked Pepper to taste

Directions

• Preheat Oven to 350°F. Oil a sheet pan with olive oil spray
• Slice spaghetti squash in half lengthwise and scoop out the seeds and any thick strands
• Place cut side down on the prepared sheet pan and cook for 45 - 60 minutes until a fork easily inserts into the shell. NOTE: Be sure not to overcook otherwise the squash strands will become "mushy". You want the spaghetti squash to easily separate when scraped with a fork and for the squash to be a bit firm (al dente).
• When cool enough to handle, take a fork and "rake" the squash with the fork to create spaghetti strands.  Place on a serving plate and set aside; cover to keep warm.
• Place 1 tablespoon of olive oil in a skillet and heat over medium-high heat. Place the four sausage links into the hot skillet and pierce each one twice with a fork. Lower the heat to medium and cook for 3-5 minutes depending on the thickness of the sausage.
• Add shallots and garlic to the sausage and push to the bottom of the pan. Cook for another 2-3 minutes or until the sausage are fully cooked. Remove the sausage from the pan and set aside
• Add the peas to the onion/garlic mixture and cook for a few minutes. Add chopped walnuts or pine nuts and thyme leaves and mix together cooking for another two minutes. Turn off the heat and add the grated cheese on top, set aside.
• Slice the sausage into 1/2" slices.

Plating the Dish

• Place the spaghetti squash strands on your serving dish.
• Top with julienne strips of fresh basil
• Add sausage slices on top of the squash
• Top with the garlic, shallot, pea, cheese mixture
• Add sea salt and fresh ground pepper to taste. Do not add too much salt as sausage can sometimes be salty. Serve immediately.

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Chili is one of the perfect Fall or Winter dishes that is perfect for a group of friends or a romantic meal for two. This variation is made with country pork ribs, black beans, and the basic spices found in most chili recipes (cumin, chili powder, oregano). But the special ingredient that takes this to another level: Mole sauce, but you can also add chocolate.  Serve this with a few side dishes to garnish to your liking: Grated cheese, jalapeno rings, sour cream, and scallions. I toasted a handful of pumpkin seeds for a garnish. And the perfect pairings for this dish: Jalapeno Cheese Corn Bread, a small bowl of guacamole and corn chips and a frothy mug of beer. Ole!

Pork and Black Bean Mole Chili

Ingredients

• 2 Tbsp olive oil
• 1 large, white onion, chopped
• 6 large cloves garlic, chopped
• 1 Tbsp butter
• 2 tsp chili powder
• 1 1/2 tsp ground cumin
• 2 tsp dried oregano
• 1 heaping tsp of ground cinnamon
• Grated orange zest of 1 large orange
• 2 heaping Tbsp minced canned canned chipotle chillies (canned in adobe sauce)
• 1  28oz can Muir Glen Fire Roasted Tomatoes
• 3 cans Goya Black Beans, undrained (Fijoles Negros)
• 3 Tbsp concentrated Mole Sauce* mixed with 1/2 cup of hot water
  
• 2 whole red dried chili peppers
• 2 lbs country pork ribs (no bones), cut into 1/4" pieces
• vegetable oil
  
• 1/2 cup chicken broth
• salt and pepper
• Garnish: Place these ingredients in separate bowls for everyone to mix and choose from
  
• 1 cup grated cheese (cheddar, jalapeno jack cheese or a mix)
• Jalapeno pepper, cut in rings, seeds removed,
• sour cream
• chopped scallions

*La Costeña mole: The jarred mole sauces are concentrated, need to be diluted with water or stock. I use a ratio of at least 2 water or stock to 1 mole. Adjust depending on how long it simmers and to your preference.

Directions

1. Measure and set aside (mis en place) all ingredients from chopped onion to grated orange zest and set aside.
   
2. Heat oil in large skillet on medium-high heat. When hot, lower heat to medium, add onion and cook until translucent for about five minutes.
3. Add garlic, chili, cumin, oregano, cinnamon, orange zest plus butter, stirring for a few minutes to let onions absorb all flavors.  
4. Add chipotle chilies and some of the adobe sauce, mixing well
5. Add Muir tomatoes, black beans and Mole sauce, cook over low heat for 1 hour.
6. In a separate skillet, and 3 tbsp of vegetable oil, when hot, add pork in batches, browning all sides. When browned, move to a bowl and add a little more oil and next batch. Do this for 2-3 batches.
   
7. When all of the pork is cooked and set aside in a bowl. Place chicken stock into the skillet and scrap all bits loose from the pan. Add the pork and cook for 15-20 minutes covered.
8. Place pork in the chili skillet and cook over low heat for 1/2 hour. 
9. Set up garnish bowls (cheese, sour cream, scallions and jalapeno rings)
10. Serve hot with garnishes, corn chips, and corn bread. 
    

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Slow roasted pork shoulder with dried strawberry chipotle chutney is a recipe ideal for slow cooking. Cooking meat slowly at a low temperature produces a  tender juicy dish, and will have your kitchen wafting in delicious aromas that will heighten the anticipation for this enticing dinner.


Slow Roasted Pork Shoulder with Dried Strawberry Chipotle Chutney

Ingredients

• 1 - 4-6 lb. pork shoulder or Boston butt roast
  
• Salt
  
• Seasoned black pepper

Dried Strawberry Chipotle Chutney

• 1/2 yellow onion, small diced
  
• 1/2 cup port wine
  
• 1 cup water
  
• 1 tablespoon balsamic vinegar
  
• 1 chipotle pepper, chopped fine
  
• 1 - 6 oz. bag dried strawberries

Directions

Slow Roasted Pork Shoulder: Heavily season roast with salt and pepper blend, rubbing the seasoning into the meat. Place in a baking pan, put into preheated 350 degree oven for 2.5 hours or until roast reaches an internal temperature of 150 degrees F. Remove from oven and allow to rest for about 15 minutes before carving.

Dried Strawberry Chipotle Chutney: Combine the yellow onion and port in a saute pan, reduce wine until almost dry over medium heat. Add all remaining ingredients and cook over medium low heat for 20 minutes

Recipe courtesy of California Strawberry Commission.

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Take a look at this photograph to visually realize how deliciously tempting this Seduction Meal would be.  A succulent braised pork with crispy skin bursting with flavor, sitting on a small tower of sliced crispy potatoes floating in a savory sauce. Now that's what I call a Seduction Meal!  Serve this dish with an organic, simple salad and a bottle of your favorite red or white wine. You can substitute wild boar in place of the pork. Either way, this dish will definitely get his or her attention.

Braised Pork or Wild Boar with Crispy Yukon Gold Potatoes
Recipe, cooking and styling by Chris Tanghe
Recipe courtesy of MarxFoods.com

Ingredients:

• 2 lb. of Pork or Wild Boar Bellies
• 1 large onion - medium dice
• 1 bulb fennel - medium dice
• 2 carrots - medium dice
• 2 stalks celery
• 2 cups brown chicken stock
• 2 cups veal stock
• 2 sprigs sage
• 3 Yukon Gold potatoes - sliced into ¼ inch rounds on the mandoline
• 1 tsp peanut oil

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For all the culinary vixens out there... listen up. There isn't a meat-eating man who can walk away from this delicious treat... grilled BBQ pork ribs, jalapeno cheese corn bread, and an icy cold glass of beer. A friend of mine, who never tried pork ribs before, enjoyed this meal so much that he declared his life would be defined as "life before pork ribs" and "life after pork ribs". Now that's a Seduction Meal.

I like to serve this meal with a tomato / red onion salad with chopped fresh dilI, topped with olive oil, a dash of balsamic vinegar, finished with a pinch of Victoria Taylor's Australian Sea Flake salt. I typically cook BBQ ribs entirely on the grill, but I've seen so many recipes where they call for boiling the ribs first. So I tried it. After boiling the ribs I added a dry rub, and ended with my favorite BBQ sauce with a touch of spice. The results? Sweet 'n spicy caramelized sauce on the outside and moist, tender ribs on the inside. A big hit!




BBQ Pork Ribs

2 lbs. pork ribs
1 tsp. salt
Bobby Flay Dry Rub
Kick Ass BBQ Sauce (or your favorite BBQ sauce)

Boil the ribs in lightly salted water for 15 minutes. Remove the ribs and let them cool down a bit. Get your grill nice and hot and lower to medium heat.

Using your favorite dry rub (I used Bobby Flay's), rub the ribs on all sides. Lower the grill to medium low; place the ribs on the grill and cover. Cook for 30-40 minutes until the meat is no longer pink near the bone, carefully watching the ribs and turning often so they don't burn.

About 15 minutes before serving, add your favorite BBQ sauce on one side and turn this side to the heat. While they are cooking, add more BBQ Sauce on the side facing up. Grill the ribs on one side for 5 - 7minutes. Turning them over and cook for another 5 minutes. Add BBQ sauce again to both sides, turning the ribs over to caramelize the sauce.

 Jalapeno Corn Bread

1 package of Jiffy Corn Muffin mix (8.5 oz)
1 egg
1/3 cup of milk
1 can of corn, drained
1/4 cup of cheddar cheese, grated
1/4 cup of cheddar cheese to sprinkle on top
1/2 jalapeno pepper jack cheese, grated
8x8 greased pan

Preheat oven to 400. Mix together muffin mix, egg, and milk. Gently fold in the cheese and corn. Pour into the greased pan, top with some more grated cheddar, and cook for 15 - 20 minutes. Let cool before serving.

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