Meat Doria

Ingredients:

• 1/2 large onion
• 1 celery stalk
• 1 carrot
• 6 mushrooms
• 2 Tbsp. olive oil
• 1 bay leaf
• 1/2 lb beef (preferably beef 70% & pork 30%)
• 1/4 cup red wine
• 1 (14.5 oz) diced tomato can
• 1/2 tsp. sugar
• Vegetable broth
• 3 Tbsp. Ketchup
• 3 Tbsp. Tonkatsu sauce
• 1 Tbsp. butter
• Sea salt/Kosher salt
• Freshly ground black pepper
• Cooked Japanese rice (to fill up the bottom of your baking dish)
• 3/4 - 1 cup Mozzarella cheese
• 3/4 - 1 cup parmesan cheese
• 2-3 Tbsp. Panko
• Fresh parsley for garnish

Instructions:

1. Finely chop the onion, celery, carrot, and parsley and slice the mushrooms.
2. In a large skillet, heat oil on medium high and cook the bay leaf until fragrant. Then sauté the onion and the celery until soft.
3. Add the mushroom and the carrot and cook until soft.
4. Add the meat and pour red wine. Use a wooden spoon to break up the meat.
5. When the meat is almost cooked, add tomatoes with their juice and the sugar. Then add vegetable broth until all the ingredients are covered.
6. Add Ketchup and Tonkatsu sauce and bring it to a boil.
7. Remove excess fat from the soup.
8. Reduce heat to medium low and simmer (without a lid) until most liquid is evaporated. When you move the meat sauce and see the bottom of the skillet, it’s done cooking.
9. Add the butter and season with salt and pepper.
10. Butter the baking dish and put rice.
11. Pour the meat sauce on top of rice. Then sprinkle 2 kinds of cheese and Panko on top.
12. Set the oven setting to broil (high) and broil for 2-3 minutes until the cheese is nicely melted and turns golden color. Garnish with parsley and serve.

Nikujaga

Ingredients:

• 1 large onion
• 1/2 carrot
• 2 medium potatoes
• 1/2 lb thinly sliced meat (usually beef or pork)
• 1 pkg shirataki noodles
• A couple of snow peas/green beans/green peas for decoration, accenting green color.
• 1 Tbsp. vegetable oil
• 2 cup (500ml) dashi stock
Seasonings
• 4 Tbsp. mirin
• 4 Tbsp. soy sauce
• 2 Tbsp. sake
• 1 Tbsp. sugar

1. Make dashi stock
2. Cut the onion into 10-12 wedges. Peel and cut the carrot lengthwise in half and chop into rolling wedges.
3. Cut the potatoes into 4 wedges and smooth the edge of potatoes. If the pieces have sharp edges then they are likely to break into pieces during the cooking process from bumping into each other. We call this Japanese cutting technique mentori. Soak the potatoes in water to prevent from changing color.
4. Cut the sliced meat in half. Rinse and drain shirataki noodles.
5. Remove string from snow peas and cook them in boiling water for 30 seconds and take them out.
6. Then cook shirataki noodles in the boiling water for 1 minute and cut in half.
7. In a large pot, heat oil on medium heat and sauté the onion.
8. When the onion is coated with oil, add the meat and cook until no longer pink.
9. Add the potatoes, carrots, and shirataki noodles.
10. Add dashi stock and Seasonings bring to a boil.
11. Once boiling, turn down the heat to medium and skim off the scum. Make sure all the ingredients are flat and most of ingredients are covered by the soup.
12. Place otoshibuta and simmer on medium heat for 10-15 minutes, or until vegetables are cooked. Otoshibuta is necessary to maintain the shape of the vegetables being stewed. Do not mix the ingredients while cooking; Otoshibuta will help the flavor circulate automatically.
13. Turn off the heat and discard the otoshibuta. Let it stand until 30 minutes before serving. The flavors will soak into the ingredients while cooling down. If you don’t have time for this, it’s also okay.
14. When you heat it up again, pour the soup on top of the ingredients with a spoon a couple of times. Check the flavors for the last time. When it’s almost ready, toss in the snow peas to warm them up. When ingredients are heated through it’s ready to serve.

Potato Salad Pork Roll

• Japanese Potato Salad
• 1 pkg (5 oz) sliced pork (for shabu shabu) from Japanese market
• ¼ cup corn starch
• 1-2 Tbsp. sesame oil
Sauce
• 2 Tbsp. soy sauce
• 2 Tbsp. mirin
• 1 ½ tsp. sugar
• ½ tsp. ginger, grated

1. Place Japanese Potato Salad on the bottom end of a piece of sliced pork and roll to wrap it up with the sliced meat.
2. Dredge the rolls in corn starch or sprinkle corn starch on top of rolls. Remove excess corn starch off from the meat.
3. Heat 1 Tbsp. of sesame oil in a large skillet over medium high heat. Gently place the meat rolls in the pan and brown all sides. Do not touch the meat unless the bottom of the meat is nicely golden color. Then turn to brown all sides. If you start turning the rolls too often, the potato salad will come out from the side. If you need more oil to brown the meat faster, add another 1 Tbsp. of sesame oil.
4. When all sides are nicely golden browned, cover and cook 3 minutes on medium-low heat.
5. Add Sauce. Shift the frying pan and rotate the meat rolls to coat evenly. Serve immediately.

Tonkatsu

• 2 Boneless pork chops (at least ½ inch thickness)
• Kosher salt
• Freshly ground black pepper
• Flour
• 1 Egg
• ½ Tbsp. oil
• Fresh panko*
• Oil for deep frying
• Tonkatsu Sauce (link)
• * For Tonkatsu, I highly recommend you use fresh panko (we call it "Nama Panko", and it’s fresh bread crumbs not dried one). If you can’t buy fresh panko at a Japanese store, spray regular panko with water and leave for 15 minutes. When you select panko, look for packages with bigger flake as they are suitable for Tonkatsu. Here’s regular panko you can find at Japanese or Asian market.

Instructions:

1. Get rid of the extra fat and make a couple of slits on the connective tissue between the meat and fat. The reason why you do this is that red meat and fat have different elasticity, and when they are cooked they will shrink and expand at different rates. This will allow Tonkatus to stay nice and flat when deep frying and prevent Tonkatsu from curling up.
2. Pound the meat with a meat pounder, or if you don’t have one then just use the back of knife to pound. When using knife, crisscross by first pounding top to bottom then left to right.
3. Mold the extended meat back into original shape with your hands.
4. Dust with salt and pepper.
5. In a large bowl or plate, add ½ Tbsp. of oil for each egg you use and whisk them up. By adding oil, the meat and breaded coating won’t detach from each other while deep frying.
6. Dredge in flour and remove excess flour.
7. Dip in egg mixture.
8. Dredge in panko. After removing excess panko, press gently. While deep frying panko will “pop up” so at this moment they don’t have to be fluffy.
9. Heat oil in a wok over medium high heat and wait till oil gets 350F (180C). If you don’t have a thermometer, stick a chopstick in the oil and see if tinny bubbles start to appear around the tip of the chopstick. Alternatively, you can drop one piece of panko into the oil, and if it sinks down to the middle of oil and comes right up, then that’s around 350F (180C) as well. When the oil reaches to that temperature, gently lower Tonkatsu into the oil. Keep watching the oil’s temperature and make sure it doesn’t go over 350F (180C) or else it’ll look burnt.
10. Deep fry for 1 minute on one side and flip to cook the other side for 1 minute. If your pork chop is thinner than ¾ inch, then reduce to 45 seconds for each side.
11. Now take the Tonkatsu out and get rid of the oil by holding Tonkatsu vertically for a few seconds. Place on top of wire rack (if wire rack is not available, substitute with paper towel) and let it sit for 4 minutes. The hot oil on exterior is slowly cooking the meat as it sits. Please do not cut to check whether the inside is cooked or not. We need to keep it closed to retain the heat. While waiting, you can scoop up fried crumbs in the oil with mesh strainer.
12. After resting for 4 minutes, bring the oil back to 350F (180C) of oil again and deep fry Tonkatsu for 1 minute (about 30 seconds each side).
13. Poke the meat with a chopstick and if clear liquid comes out then it’s done. Drain the oil by holding the Tonkatsu vertically again for a few seconds. Then leave it on top of rack/paper towel for 2 minutes. If you have to use paper towel, try to keep Tonkatsu in a vertical position so it does not get soggy on one side.
14. Cut Tonkatsu into 3 large pieces (see below) by pressing the knife directly down instead of moving back and forth. This way the breading will not come off. Then cut again in between. Transfer to a plate and serve immediately.

Gyoza

• 1 lb ground pork
• 3-4 cabbage leaves, finely chopped
• 2 green onions, finely chopped
• 3 Shiitake mushrooms, finely chopped
• 2 cloves garlic, minced
• 1 Tbsp. minced ginger
• 1-2 pkg Gyoza wrappers
• 1 Tbsp. oil for each batch of frying Gyoza
• ¼ cup water for each batch of frying Gyoza
• 1 Tbsp sesame oil for each batch of frying Gyoza
Seasonings
• 2 Tbsp. sake
• 1 Tbsp. sesame oil
• 2 tsp. soy sauce
• 1/2 tsp. salt
• Freshly ground black pepper
Dipping Sauce
• 1 Tbsp. rice vinegar
• 1 Tbsp. soy sauce
• 1/8 tsp. La-Yu (Japanese chili oil) (optional)

Instructions:

1. In a large bowl, combine ground pork, minced vegetables, and Seasonings. Knead the mixture with hands until it gets sticky.
2. Wrap the filling with Gyoza wrappers (place a link here). If you don’t fry Gyoza right away, sprinkle corn starch on a plate before you place Gyoza. That way it won’t stick to the plate.
3. In a large non-stick frying pan, heat oil on medium high heat. When the pan is hot, place 5 Gyoza in a row (touching each other) and place another 5 Gyoza next to them.
4. Or you can arrange them in a circular shape.
5. When Gyoza is browned (see below), pour water and put the lid on. Turn the heat to high and steam Gyoza till most of water evaporates. Be careful not to overcook Gyoza because it will burn easily.
6. When most of the water is evaporated, remove the lid to let any remaining water evaporate. Add sesame oil around the edge of the inner pan and cook uncovered until Gyoza gets nice and crisp on the bottom.
7. Scoop the 5 Gyoza together and transfer to a plate. Or for the Gyoza lined up in circular shape, place a serving plate on top of the pan and quickly flip. Serve immediately with dipping sauce.

Glazed Pork Ribs with Shichimi Togarashi

• 2 racks St. Louis–style pork ribs (about 4 lb.)
• 1 1/2 tablespoons kosher salt plus more
• Freshly ground black pepper
• 1 lemon, very thinly sliced
• 2 sprigs rosemary plus 1 Tbsp. minced
• 1 garlic clove, thinly sliced, plus 1 tsp. finely grated
• 2 tablespoons (or more) fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 tablespoon cornstarch
• 1/2 cup thinly sliced scallions 
• Shichimi togarashi*  A spice mix of red pepper that can be found in Asian Markets

1.  Preheat oven to 350°F. 
2. Arrange a double layer of foil on a rimmed baking sheet so foil hangs over sides.
3. Place a large sheet of parchment paper on foil. 
4. Season ribs all over with 1 1/2 Tbsp. salt and pepper.
5. Preheat broiler. Line a rimmed baking sheet with foil.
6.  Cut between bones to separate ribs. 
7. Transfer ribs to prepared baking sheet and broil, turning occasionally, until beginning to brown and crisp, about 10 minutes. 
8. Remove from oven and brush with warm glaze. 
9. Sprinkle with scallions and shichimi togarashi.
10. Place 1 rack of ribs, bone side up, on parchment. 
11. Arrange sliced lemon, rosemary sprigs, and sliced garlic over. 
12. Lay remaining rack over, bone side down, creating a pocket between the racks. (The seasonings in the center will infuse the meat as it bakes.)
13. Cover ribs with another sheet of parchment; crimp edges to seal. (The parchment seals in flavor and prevents the acid from the lemons from reacting with the foil.) 
14. Wrap ribs tightly with foil to form a tight seal (use extra foil, if necessary, to completely enclose ribs, and crimp edges together to tightly seal).
15. Bake ribs for 1 1/2 hours. 
16. Remove from oven and let rest at room temperature, still sealed in foil, for 1 hour. (Do not open; ribs will continue to cook and become tender.)
17. Carefully open foil. Transfer ribs to a platter or another baking sheet; discard lemon slices and rosemary sprigs. 
18. Pour pork juices into a measuring cup. 
19. Add water if needed to measure a scant 1 cup.
20. Bring reserved pork juices, minced rosemary, grated garlic, 2 Tbsp. lemon juice, and lemon zest to a simmer in a small saucepan over medium-high heat. 
21. Whisk cornstarch and 1 Tbsp. water in a small bowl for slurry. 
22. Whisk slurry into juices to thicken (the glaze should just coat the back of a spoon). 
23. Season glaze with salt and pepper and more lemon juice, if desired. DO AHEAD: Glaze can be made 3 days ahead. Cover and chill. Gently rewarm before using.

Coq Au Vin

• 4 slices thick cut bacon
• 3 lbs chicken breasts and legs, skin on (two breasts and two drumsticks)
• 1 yellow onion, chopped
• 2 tsp minced garlic
• 2 bay leaves
• 1 sprig fresh rosemary, minced
• 2 cups red wine
• 2 cups chicken broth
• 2 tbsp butter
• 3 tbsp flour
• 10 oz sliced mushrooms
• ¼ tsp pepper
• ½ tsp salt (or, to taste)

1. Preheat oven to 250°F.
2. Fry the bacon over medium heat in a dutch oven or large heavy-bottomed pot. 
3. After it’s fried, remove the bacon and place on paper towels to drain. 
4. Once cool, chop bacon and set aside. Keep the bacon grease in the pot.
5. Turn heat to high and place chicken, skin-side down in the pot. 
6. Sear chicken until golden brown on both sides, about eight minutes. 
7. Then, add the onions, garlic, bay leaves and rosemary. 
8. Continue sautéing until the onions begin to soften, about six minutes.
9. Add the chicken broth and red wine. 
10. Bring to a boil, then reduce heat to a simmer. 
11. Cover and let simmer for 30 minutes.
12. After 30 minutes, carefully remove the chicken from the pot and place in an oven-safe dish.
13. Keep chicken warm in the oven while you work on the sauce.
14. Stir the flour and butter (butter should melt instantly in the pot) into the red wine sauce. 
15. Bring back up to a boil and stir constantly----sauce should be begin to thicken. 
16. Add mushrooms, chopped bacon, salt and pepper and continue cooking for 10-12 minutes. 
17. Keep in mind that the sauce will also thicken up a bit when it cools.
18. Place chicken back in sauce and serve with roasted potatoes, noodles or a big green salad.

Lentils and Spicy Sausages

• 1 yellow onion, diced
• 2 carrots, small diced
• 1 stalk celery, small diced
• 2 tsp minced garlic
• 2 tbsp olive oil
• 1.5 cups dry green lentils
• 1 quart chicken stock
• 1.5 tsp fresh minced rosemary
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp Dijon mustard
• splash of red wine vinegar
• ½ tsp smoked paprika
• ½ tsp salt
• 1 lb hot Italian sausage, about 4 large links

Directions

1. Heat the oil over medium heat in a large heavy-bottomed pot or dutch oven. When hot, add the onion, carrot and celery. Saute for five minutes, stirring frequently, then add the garlic and continue sautéing for another two minutes.
2. Add the fresh rosemary, dried thyme, bay leaf, smoked paprika and lentils. Mix well then pour in the stock. Bring to a boil, then reduce heat and simmer for about 25 minutes until lentils have absorbed most of the liquid. Stir in the Dijon mustard and red wine vinegar and continue simmering until all the liquid has been absorbed.
3. Meanwhile, preheat the oven to 425 degrees. Place sausages on a baking sheet and lightly mist with cooking spray. Place in the oven and roast for 15-20 minutes, flipping midway through. You want the sausages to be crispy and golden.
4. When the sausages are finished roasting, place in the pot with the lentils and serve together. Season lentils with additional salt to taste.

Quiche Lorraine

• Pie pastry
• 6-8 slices of bacon, diced
• 3 eggs
• 1 1/2 cup of whipping heavy cream
• 1 or 2 tsp of butter
• 1/2 tsp of salt
• 1/4 tsp of pepper
• 1 pinch of grated nutmeg

1. Preheat oven to 400° F (200° C)
2. Put bacon dices in boiling water for 1 or 2 minutes. Drain. Put in a pan and heat till brown. Drain again.
3. Rool out pastry in a pie pan. Pastry should come about 1" up the sides.
4. Beat eggs, cream and seasoning. Add bacon.
5. Pour mixture on the pastry, no more than 3/4 of the pie pan.
6. Reduce heat to 300° F (150°C). Bake for 30 minutes or until pie is cooked. Put a knife in the midle, if it comes clean the quiche is ready.
7. Let the quiche cool. Do not remove it from the pan. Goes well with a salad.

Italian Country Style Ribs

• 1/4 cup olive oil
• 3 pounds country style ribs
• salt and freshly ground black pepper
• 1 28-ounce can Italian plum tomatoes with purée or juices
• 1 medium yellow onion, chopped
• 1 medium carrot, diced
• 1 rib of celery (with leaves), diced
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary (or 1 tablespoon fresh)
• 1 teaspoon sweet paprika
• 1 bay leaf
• 1/2 cup dry red wine

1. Preheat the oven to 350ºF. 
2. Pat ribs dry with paper towel and season on both sides with salt and pepper. 
3. Heat olive oil over medium-high in a heavy Dutch oven or pot. 
4. Brown the ribs well on both sides, turning them a couple/few times, about 10 minutes total.
5. Brown them in batches if necessary, to avoid crowding them in the pot. 
6. Meanwhile, pour tomatoes into a bowl and use kitchen shears to roughly chop tomatoes.
7. Transfer ribs to a plate and reduce heat to medium. 
8. Add onion, carrot and celery to pot and cook for 5 to 6 minutes, stirring frequently to avoid burning. 
9. Stir in garlic, rosemary and paprika and cook until fragrant, about 45 seconds. 
10. Add wine, scraping up any brown bits, and cook until it’s almost evaporated, about 3 minutes.
11. Return ribs to pot, along with any accumulated juices, getting them in a single layer, as much as possible. 
12. Pour chopped tomatoes and their juices over the ribs, working them in around the meat with a wooden spoon. 
13. Tuck the bay leaf into the tomatoes. 
14. Cover the pot and transfer to the oven.
15. Braise ribs until very tender, 2 to 2-1/2 hours, carefully turning them about halfway through the cooking process. 
16. Transfer ribs to serving platter. 
17. Serve with the sauce. 
18. Alternatively, toss the sauce with short cooked pasta, such as penne or farfalle, and serve as a side dish.

Uccellini Scappati - Stuffed Pork Rolls

• 1 Pound Pork Loin Cutlets, Cut Thin (About 12)
• 1/4 Cup Flour Seasoned With Salt & Pepper
• 12 Thin Slices Prosciutto
• 12 Fresh Sage Leaves
• 12 Slices Sun-Dried Tomatoes In Oil, Sliced Thinly
• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• 1/4 Cup Finely Diced Onion
• 2 Cloves Garlic, Peeled & Minced
• 3 Tablespoons Tomato Paste
• 1/2 Cup Beef or Chicken Stock
• 1 Cup Dry Red Wine
• Salt & Pepper To Taste
• 1/3 Cup Chopped Fresh Parsley

1. Use a mallet to pound out the cutlets very thinly, then lie one slice of prosciutto, one fresh sage leaf, and one thinly sliced sun-dried tomato over each slice.
2. Roll tightly encasing the filling inside, and tie firmly with kitchen twine.
3. Roll the pork rolls in the seasoned flour to coat lightly.
4. Heat the butter and oil in a large skillet, and then brown the pork rolls well on each side.
5. Remove the rolls to a platter, and add the onion and garlic to the pan.
6. Cook until the onion is translucent, about 2 or 3 minutes, and then add the tomato paste and stir into the pan.
7. Add the wine and stock, and bring to a boil, reduce to a simmer and cook for 5 minutes.
8. Season the sauce with salt and pepper, then return the pork rolls to the pan.
9. Cover, reduce heat to medium, and cook until the rolls are cooked through, about 8 to 10 minutes.
10. Place the rolls onto a serving platter, and stir the parsley into the sauce.
11. Spoon the sauce from the skillet over the pork rolls and serve immediately.

Italian Pork Stew

• 2 tablespoons olive oil
• 1 lb boneless pork, diced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 large cans of tomatoes
• 2 large potatoes, peeled and cut into bite-sized chunks
• 2 cups frozen green beans or fresh
• 1/2 tsp basil
• 1tsp Italian Seasoning
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

1. Parboil potatoes for about 5 minutes. (Reduces cooking time)Remove and set aside.
2. Heat oil in a saucepan and brown meat on all sides, remove from pan, and set aside.
3. Add onion and garlic and saute until translucent.
4. Add tomatoes.
5. Put meat back in the pan and add potatoes and green beans.
6. Add basil, Italian seasoning, pepper and salt.
7. Let simmer for an hour to an hour and a half until meat is cooked and tender.
8. Just a few minutes before you take the pan off the heat, add parmesan cheese and mix through.
9. Serve hot with fresh Italian bread.

Prosciutto-Wrapped Pork Tender Loin

• 3 large garlic cloves
• 1 tablespoon finely chopped fresh rosemary leaves
• 1 tablespoon finely chopped fresh thyme leaves
• 1 tablespoon olive oil
• 1 (3 1/2 to 4-pound) pork tender loin
• Salt and freshly ground black pepper
• 4 ounces thinly sliced prosciutto
• 1 1/2 cups chicken broth
• 1 1/2 cups dry white wine

1. Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.
2. Sprinkle the pork generously with salt and pepper. 
3. Arrange the prosciutto slices on a work surface, overlapping slightly and forming a rectangle.
4. Spread the garlic mixture over the pork.
5. Wrap the prosciutto slices around the pork.
6.  Place the pork in a roasting pan. 
7. Cover and refrigerate at least 1 hour and up to 1 day.

Preheat the oven to 400 degrees F.

Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145° F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.

Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach

• 1 tablespoon olive oil, plus 1 tablespoon
• 2 cloves garlic, minced
• 6 sun-dried tomatoes, diced
• 1 (10-ounce) bag of frozen spinach, thawed and excess water squeezed out
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1/4 teaspoon dried thyme
• 1/4 cup (2 ounces) goat cheese
• 1/3 cup reduced-fat cream cheese
• 4 (4-ounce) center-cut pork chops
• 1 1/2 cups chicken broth
• 1/2 lemon, zested
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard

1. Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. 
2. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. 
3. Cook until combined, about 2 more minutes. 
4. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. 
5. Stir to combine and set aside.
6. Use a sharp knife to cut a pocket into the thickest portion of the pork chop.
7.  Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. 
8. Season the outside of the pork with salt and pepper.
9. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
10. Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat.
11. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. 
12. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. 
13. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. 
14. Reduce the broth by half to make a light sauce, about 8 minutes.
15. Spoon some sauce over the pork before serving.

Pork Chops with Fennel and Caper Sauce

• 1/4 cup olive oil
• 4 boneless (2-inch-thick) pork chops (about 2 pounds total)
• 3/4 teaspoon salt, plus more for seasoning meat
• 3/4 teaspoon freshly ground black pepper, plus more for seasoning meat
• 2 fennel bulbs with fronds, thinly sliced (about 8 ounces or 2 cups)
• 2 large shallots, thinly sliced
• 1/3 cup chopped fresh flat-leaf parsley, plus 1/3 cup
• 1/2 cup white wine
• 1 (28-ounce) can diced tomatoes, with their juices
• 1/2 lemon, zested
• 2 tablespoons capers

1. In a large, heavy skillet heat the olive oil over high heat. 
2. Season the pork chops with salt and pepper. 
3. Add the pork to the pan and brown on both sides, about 4 minutes each side. 
4. Remove the pork from the pan, cover loosely with foil, and set aside.
5. Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. 
6. Add the wine. 
7.  Using a wooden spoon, scrape the brown bits off the bottom of the pan. 
8.  Add the tomatoes and stir. 
9. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. 
10. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.
11. Place the pork on a serving dish. 
12. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. 
13. Stir to combine. 
14. Spoon over the pork chops and serve immediately.

Spinach Stuffed Pork with Pappardelle

• 1 (10-ounce) box chopped frozen spinach
• Salt and freshly ground black pepper
• Freshly grated nutmeg
• 2 hard-boiled eggs, peeled and finely chopped
• 2 tbsps raisins
• 3 tbsps toasted pine nuts
• 2 large cloves garlic, finely chopped
• 1/4 cup freshly shredded Parmigiano-Reggiano cheese
• 4 (8-ounce) pieces thin pork pounded very thin

Sauce:

• 1 carrot, finely chopped
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 large fresh bay leaf
• 1/4tsp dried rosemary
• A few sprigs fresh sage, thinly sliced
• 1/4 cup tomato paste
• 1 cup dry white wine
• 2 cups chicken stock
• 1(28-ounce) large can crushed tomatoes
• 1 (8-ounce) package pappardelle pasta or 12 ounces egg tagliatelle
• 1 tablespoon butter
• A generous handful fresh sweet basil leaves, torn or shredded
• A small handful fresh flat-leaf parsley, finely chopped

For the Stuffed Pork: 

1. Defrost, drain, and wring the frozen spinach dry in a clean kitchen towel and separate with your fingertips while adding to a mixing bowl.
2. Season the spinach with salt, black pepper, and a little nutmeg. 
3. Add the chopped hard-boiled eggs, currants, pine nuts, finely chopped garlic, and cheese to the bowl and gently combine. 
4. Season the meat with salt and pepper and arrange each piece with one of the narrow ends near you.
5. Divide the filling evenly among the meat slices. 
6. Scatter the filling over the meat leaving a 1/2-inch edge or border on the sides. 
7. Fold the edge over the filling and tuck in the edges as you roll each bundle to secure the filling. 
8. Wrap and roll the remaining bundles and secure with kitchen twine to cover the ends and middle, like wrapping a package.
9. Heat a large Dutch oven with 2 tablespoons extra-virgin olive oil a couple of turns of the pan over medium-high heat. 
10. Brown the meat bundles 6 to 8 minutes to evenly caramelize the meat all over.

For the sauce:

1. Remove the bundles from the pan and add 1 tablespoon more olive oil, give a turn of the pan to coat. 
2. Add the chopped carrots, onions, sliced garlic, bay leaf and season with salt and pepper. 
3. Let the vegetables cook 5 minutes to soften, then stir in the rosemary and sage for 1 minute.
4. Add the tomato paste and stir, then add the white wine and scrape up the pan drippings. 
5. Stir in the chicken stock and tomatoes.
6. Bring the sauce to a bubble, add the meat back to the pot and reduce the heat to a simmer, cover and cook 2 hours more, stirring occasionally.
7. After 2 hours, brown the sausages in a frying pan with a tablespoon of extra-virgin olive oil, a turn of the pan.
8. Bring a pot of water to a boil for pasta. Salt the water and cook the pasta to al dente. Reserve a cup of starchy cooking liquid just before draining.
9. Remove the meat bundles to a platter and cover with foil to keep warm.
10. Drain the pasta and return to a hot pot. Add 1 tablespoon butter, cut into pieces, and half of the sauce, toss to combine, adding a little starchy cooking water to make it all come together for you.
11. Cut the string from the meat and serve the meat dotted with more sauce and sprinkled with fresh parsley on large dinner plates with hot pappardelle pasta topped with fresh basil and some shaved Parm alongside.

Salsiccia Con Cima Di Rapa: Sausage with Broccoli Rabe

• Large bunch of rapini or broccoli rabe, cleaned and cut in half
• Salt
• 5 tablespoons extra-virgin olive oil
• 3 cloves garlic, crushed
• Whole chilies
• 8 (3 ounce) pork sausage links

1. Cook the rapini in boiling salted water for 2 to 3 minutes. Drain.
2. In a saucepan, heat 4 tablespoons of extra-virgin olive oil. 
3. Add the garlic and chili peppers, and cook until the garlic is golden brown. 
4. Add the rapini to the saucepan, and saute for a few minutes. 
5. Season with salt to taste.
6. In another saucepan, heat 1 tablespoon of olive oil, and add the sausages. 
7. Cook the sausage for a few minutes, turning frequently, before piercing with a knife in order to release some of the fat. 
8. If the sausages are sticking to the pan, add a few tablespoons of water instead of adding more oil.
9. Continue cooking until the sausages are golden brown and fully cooked.
10. Add the cooked sausages to the rapini, and cook together for a few minutes. 
11. Transfer the mixture to a warm plate and serve hot

Muffaletta Sandwich*

• One 8 to 9-inch loaf Muffaletta or Italian bread (Sicillan Roll)
• 1/4 pound sliced ham   
• 1/4 pound sliced mortadella
• 1/4 pound sliced Genoa salami
• 1/4 pound cappicola
• 1/4 pound sliced provolone
• 1/4 pound sliced mozzarella

Olive Salad:

• 1 cup Giardiniera- Giardiniera
• 1 cup green olives with pimiento and black olives

Vinaigrette:

• 1/2 cup of olive oil  
• Juice of one lemon
• 1 teaspoon dried oregano,
• 1 teaspoon garlic powder
• Salt and pepper

To make the olive salad:

1. Combine ingredients in a food processor and pulse to coarsely chop.
2. Alternately, combine ingredients and hand chop to a coarse consistency.

To make the vinaigrette:

1. In a bowl, whisk together all the ingredients.

To make the sandwich:

1. Cut the bread in half horizontally.
2. Spread some of the olive salad over the cut side of the bottom half of bread.
3. (Use as much or as little of the olive salad as you like)
4. Layer on the meats and cheese.
5. Brush the cut side of the top half of bread with the vinaigrette.
6. Place the top half of bread over the sandwich.
7. Wrap the sandwich and refrigerate for at least 1 hour or more.
8. Slice into wedges and serve.

Open Faced Sausage, 3 Pepper and Onion Sandwiches with Provolone*

Adapted From Rachael Ray

• 1 large loaf ciabatta bread
• 2 tablespoons extra-virgin olive oil
• 4 portabella mushroom caps
• 1 onion, halved and sliced
• 2 cubanelle peppers, seeded and sliced
• 1 red chile pepper, thinly sliced
• 2 large cloves garlic, sliced
• 1/2 cup chicken stock or water
• Salt and freshly ground black pepper
• 1 pound Italian hot or sweet or combination of both sausages in red sauce from make-ahead meal earlier in week (browned sausages simmered in tomato sauce with stock)
• 12 ounces sharp provolone cheese, shredded
• A small handful fresh flat-leaf parsley for garnish

1. If you are cooking a make-ahead meal with bread that will not be used for a couple of days, place it in the freezer in an airtight bag or wrap well. Unwrap to defrost at room temperature and then crust in a warm oven.
2. Heat a couple of tablespoons extra-virgin olive oil in a skillet over medium-high heat. 
3. Add mushrooms and saute until soft, about 5 minutes. 
4. Add the onions, cubanelle peppers, chile pepper, and garlic to tender-crisp, 5 minutes more.
5. Cook's Note: Do not salt the onions and peppers as it will draw more liquids out and we are undercooking a bit for a make-ahead meal.Cool and store the mushroom mixture. To reheat the mushroom mixture: Add a splash of stock or water over medium heat and season with salt and pepper.
6. To reheat the sausages: Add a splash of stock or water to the sausages to loosen the sauce. 
7. Add a ladle of sauce to the mushroom pan.
8. Preheat the oven to 375° F. 
9. Split the bread horizontally then halve into 4 large pieces. 
10. Arrange the bread pieces on cooling racks set over baking sheets to allow the heat to circulate all around the bread. 
11. Halve the sausages lengthwise. 
12. Dot the bread with sauce, top with the sausages cut-side-down, dot with more sauce and top with peppers and cheese. 
13. Bake the bread 12 to 15 minutes, or until melted and brown at the edges. 
14. Garnish with parsley and serve.

Pork Milanese with Creamy Caper and Lemon Sauce*

CREAMY CAPER AND LEMON SAUCE:

• 2/3 cup mascarpone cheese
• 3 tablespoons mayonnaise
• 1/4 cup whole milk
• 1/4 cup capers, drained and chopped
• 1 lemon, zested
• 1 tablespoon fresh chopped flat-leaf parsley
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

PORK MILANESE:

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 2 large eggs, lightly beaten
• 1 cup seasoned Italian bread crumbs
• 3 tablespoons vegetable oil
• 6 thin-cut pork chops

For the Creamy Caper and Lemon Sauce:

1. Combine the mascarpone and mayonnaise in a medium bowl. 
2. Slowly add the milk, stirring as you go, until all the milk is incorporated. 
3. Add the remaining ingredients. Stir to combine. Set aside.

 For the Pork Milanese:

1. Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. 
2. Crack the eggs into another shallow dish and beat until combined. 
3. In a third shallow bowl, place the breadcrumbs. 
4. Season the pork with salt and pepper. 
5. Dip the pork, 1at a time first in the flour, then the eggs, then the bread crumbs. 
6. Warm the vegetable in a large skillet over medium heat. 
7. When the oil is hot place the breaded pork in the pan. 
8. Cook until golden and cooked through, about 4 to 5 minutes per side. 
9. Transfer the pork to a serving platter and serve with the sauce alongside.