Wicked Pork With Greens And Fettuccine Recipes

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TURNING GREENS



Turning Greens image

Provided by Guy Fieri

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 19

1/2 cup julienne country ham
1/2 cup julienne spicy capicola
1/2 cup julienne salami
1 tablespoon olive oil
1 cup julienne yellow onion
1 cup julienne green bell pepper
1/4 cup julienne fennel
3 tablespoons minced garlic
3 pounds escarole, cleaned, dried and julienned across the leaf, using only leafy greens
1/2 cup chicken stock
4 tablespoons red wine vinegar
1 tablespoon lemon juice
2 tablespoons butter
1 teaspoon freshly cracked black pepper
1/2 teaspoon granulated garlic
1/2 teaspoon red chili flakes
1/2 teaspoon sugar
1 teaspoon salt
1/2 cup good quality finely grated Parmesan

Steps:

  • In a large saute pan over medium-high heat, add the ham and saute until starting to render. Add the capicola and salami and cook for 3 to 5 minutes. Stir in the olive oil, onions, bell peppers and fennel and saute until the onions are starting to caramelize, about 6 to 10 minutes. Add the garlic, and saute for 2 minutes, being careful not to burn the garlic, and then add the escarole and the chicken stock. Cover and let the escarole wilt, about 5 minutes. Remove the cover and stir in the vinegar and lemon juice. Add the butter, black pepper, granulated garlic, chili flakes, sugar and salt. Transfer to a serving bowl and serve immediately sprinkled with the Parmesan.

MORELS WITH MADEIRA AND FETTUCCINE



Morels with Madeira and Fettuccine image

Provided by Food Network

Time 25m

Yield 6 servings

Number Of Ingredients 9

1/2 pound fresh morels, cut in half, lengthwise (see cleaning note)
2 tablespoons sweet butter
2 tablespoons chopped shallots
1/2 cup Madeira wine
1 cup hot chicken stock
1 pound fresh fettuccine noodles, cooked according to directions on package
1/2 cup heavy cream
2 tablespoons fresh sage, finely chopped
1/4 cup finely julienned Smithfield ham (about 3 ounces)

Steps:

  • To clean morels: Cut off tough bottom of stem. Wash in 3 soaks of cold water. To first soak add 2 tablespoons salt and remove any wildlife that is drawn out.
  • Clean morels according to note. In a saute pan over medium heat, heat butter, and add morels. Saute morels for about 3 minutes. Add shallots and cook for 2 minutes. Add Madeira and simmer until Madeira is reduced by half.
  • Add 1/2 cup of hot chicken stock and cook for 3 minutes. Reserve additional stock. Add additional stock as needed to achieve desired thickness of sauce.
  • Cook fresh pasta according to package instructions.
  • Add cream to morels and simmer, but do not boil. Place pasta in large serving bowl. Add sage and ham to morels and cook for 30 seconds. Pour sauce over pasta and toss.

PORK AND FETTUCCINE ALFREDO



Pork and Fettuccine Alfredo image

Basil comes through in the great savory flavor of creamy fettuccine sauce. Chicken can be substituted for pork in this colorful dish from Suzanne Carman of Oshkosh, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

2 ounces uncooked fettuccine
2 boneless pork loin chops (5 ounces each), cubed
1 tablespoon butter
2 teaspoons olive oil
1 tablespoon all-purpose flour
1 cup 2% milk
1-1/2 cups frozen sugar snap stir-fry vegetable blend, thawed
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1 tablespoon minced fresh basil

Steps:

  • Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute pork in butter and oil until meat juices run clear. Stir in flour until blended. Gradually add milk; stir in the vegetable blend, cheese, salt and lemon-pepper. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with pork mixture and basil.

Nutrition Facts : Calories 500 calories, Fat 21g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 685mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 40g protein.

STIR-FRIED PORK AND GREENS WITH NOODLES



Stir-Fried Pork and Greens With Noodles image

This Asian noodle dish is a simple combination of greens seasoned with ginger, garlic and pork. For a vegetarian version, you could substitute tofu for the pork.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 20m

Yield Serves four

Number Of Ingredients 10

1 large bunch or 2 smaller bunches greens, such as Swiss chard, beet greens, turnip greens or kale (about 1 1/2 pounds), stemmed and washed well in several changes of water
Salt to taste
8 ounces Japanese somen noodles, soba or wide rice vermicelli
1 teaspoon dark sesame oil
1/2 pound lean pork, cut in 1/4- by 2-inch strips
2 tablespoons vegetable, canola or peanut oil
2 large garlic cloves, minced or pressed
1 tablespoon minced or grated fresh ginger
2 tablespoons soy sauce
1/4 cup chicken stock or water

Steps:

  • Fill a large pot with water, and bring to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Cook the greens 1 to 2 minutes, until just tender, and transfer with a slotted spoon or deep-fry skimmer to the ice water. Drain and squeeze out the water (you don't have to squeeze them completely dry). Chop coarsely.
  • Cook the noodles. Bring the water in the pot back to a boil, add the noodles, and stir to separate the strands. Add a couple of tablespoons cold water, just so the water doesn't boil over. Boil somen noodles for two minutes, rice vermicelli for five to seven minutes, until tender. Drain and rinse with cold water. Place in a bowl of cold water, then drain and toss with the sesame oil. Set aside.
  • Heat a large, heavy skillet or wok over high heat until hot enough to evaporate a drop of water on contact. Add 1 tablespoon of the oil, swirl to coat the pan, and reduce the heat to medium-high. Add the pork, and stir-fry for two to three minutes, until the meat is cooked through and there are no longer any traces of pink.
  • Add the remaining oil, ginger and garlic, and stir-fry until fragrant and beginning to color, about 20 to 30 seconds. Stir in the greens, noodles, soy sauce and stock or water. Stir together until heated through, and serve.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 8 grams, Carbohydrate 53 grams, Fat 12 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 896 milligrams, Sugar 2 grams

CHRISTMAS DAY FETTUCCINE



Christmas Day Fettuccine image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 18

2 handfuls sun-dried tomatoes (preferably whole)
2 pounds fresh or dried fettuccine
2 pounds skinless chicken breasts
White wine, to taste
Cajun seasoning
Oregano, to taste
3 tablespoons of finely chopped garlic
Pepper, to taste
16 ounces of pine nuts
Olive oil
3 green peppers
2 red peppers
1 eggplant chopped
24 ounces of combined basil, olive oil, pine nuts, Parmesan cheese and garlic blended very well (i.e., pesto)
1 can green peas
1 bunch of cilantro
Margarine
4 tablespoons of curry powder

Steps:

  • Soak the sun-dried tomatoes in warm water until soft. Boil the water and add fettuccine. Place chicken in a flat baking dish and cover with white wine until the breasts are covered. Bake at 350 degrees for approximately 30 minutes or until done. Once chicken is done strain the wine and season the chicken with Cajun seasoning spice, oregano, 1 tablespoon of the garlic and pepper. Cover until pasta dish is finished. Toast the pine nuts in a frying pan with a teaspoon of the garlic and olive oil until browned. In the same pan begin to saute, in additional olive oil and 2 teaspoons of garlic, the thinly sliced green and red peppers, as well as the chopped eggplant, until soft and moist. Put into a bowl for later. In the same frying pan mix the pesto sauce with the green peas and chopped cilantro while adding some additional olive oil, margarine, the remaining garlic and curry to taste. Let sit for a while on extremely low heat and simmer for 3 minutes. Add the reserved pine nuts, peppers, and eggplant into your green sauce. Once your pasta is cooked and strained, toss into the hot saucepan over low heat while adding in the sun-dried tomatoes. Place in a serving dish and slice the chicken over the top.

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