Online Round 2 Recipe Pork And Cornbread Bites

ROUND 2 RECIPE - PORK PARMESAN

Steps:

• Preheat the oven to 425 degrees F.
• Heat the olive oil, in a small saucepan over low heat and add the garlic, Italian seasoning and salt and pepper. Cook for 1 minute, then stir in the tomato sauce and bring to a simmer. Turn off the heat and stir in the basil.
• Remove the pork meat from the bone and slice into large strips.
• Spoon a layer of tomato sauce on each roll and top with sliced pork meat. Cover each with more tomato sauce, sprinkle evenly with Parmesan, then top with mozzarella. Put them on a sheet pan and broil until the cheese is bubbling and pork chop is heated through, about 3 to 4 minutes. Remove from the broiler, arrange on serving plates and serve.

ROUND 2 RECIPE - PORK HASH

Steps:

• Heat a cast iron skillet over medium-high heat with the oil. Add the onions and peppers and cook until the vegetables are softened, 6 to 8 minutes. Next, add the pepper flakes, salt and pepper, to taste, and the garlic and cook for 30 seconds. Add the potatoes and pork and cook for 5 minutes to heat them through. Add the reserved herb butter and cook until the hash is hot and crispy, about another 5 minutes. Serve with poached eggs.

ONLINE ROUND 2 RECIPE - BLACK BEAN AND PORK STEW

Steps:

• In a medium pot over medium heat, add the oil. When it is hot, add the onions and peppers and cook until they begin to soften, about 5 minutes. Add the garlic and chile powder and cook for 1 minute. Add the beans and broth and bring to a simmer. Cook for 10 minutes. Add the pork and heat through.

(WEB EXCLUSIVE) ROUND 2 RECIPE: PORK NACHOS

Steps:

• Pre-heat oven to 350 degrees F
• In an oven-proof baking dish add half of the corn chips in a single layer. Cover with half the pork, half the salsa, and then half the cheese. Continue layering with remaining ingredients ending with the cheese. Bake for 10 to 15 minutes or until cheese is melted, bubbling and lightly browned. Top with sour cream, if desired, and serve hot.
• Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours.
• Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.
• Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.
• For Salsa:
• Set up grill or indoor grill pan over medium heat.
• In a small bowl combine canola oil, chili powder, and salt and pepper, to taste. Brush corn with oil mixture. Place on hot grill and cook 10 minutes, turning frequently. Remove to a cutting board and let cool for a few minutes. When cool enough to handle, cut kernels from the cob.
• In a large bowl combine tomatoes, beans, onion, jalapeno, cilantro, lime juice, garlic and grilled corn. Season with salt and pepper and mix well.
• For Corn Chips:
• Preheat oven to 400 degrees F.
• Cut each tortilla into 8 triangular portions. Arrange in a single layer on sheet pans. Spray with canola oil cooking spray to help them crisp up, sprinkle with salt and bake until crisp and lightly browned about 10 minutes. Allow to cool and serve with salsa.

ONLINE ROUND 2 RECIPE - ORZO SOUP WITH PORK

Steps:

• In a medium pot over medium heat, add the oil. When the oil is hot, add the onion and cook until softened, about 5 minutes. Add the chicken broth and bring it to a simmer. Add the pork, orzo, and spinach and simmer until heated through and spinach has wilted, about 2 or 3 minutes. Add the lemon juice, taste, and adjust the seasoning with salt and pepper. Ladle the soup into serving bowls and serve hot.