Ingredients… 1 rack of meaty pork ribs Memphis Dry Rub Mickey’s BBQ Sauce To Make Memphis Dry Rub… Mix together in a small bowl… 3 Tablespoons paprika 3 Tablespoons brown sugar 2 teaspoons cayenne pepper 1 Tablespoon Colman’s Mustard 3 Tablespoons Old Bay Seasoning 2 teaspoons sea salt 1 teaspoon freshly ground black pepper To…
Pork
Mom’s Meatballs
Just be gentle when you mix, form and cook this deliciousness… the less handling the better! Enjoy… Ingredients… 1 cup stale breadcrumbs + 2 cups stale breadcrumbs for rolling 1 lb. ground beef, preferably chuck with a high amount of fat content 1 lb. ground pork shoulder 1 small onion, peeled and grated on the…
Carbonara
This simple, delicious Roman dish never disappoints. Although traditionally made with Guanciale or Pancetta… we often use bacon since it’s more likely to be in our fridge. All three work well so take you pick. Ingredients… 6 slices of bacon or the weight equivalent of Guanciale or Pancetta 2 large handfuls of Pecorino Romano or…
Shrimp, Andouille, Grits, Tasso
If you’re all prepped up… the sausage and shrimp will take just minutes to cook. About a half hour before serving… cook your grits and set them aside in warm place. Make the rest of your dish and don’t forget to garnish with the Tasso ham. It’s spicy so a little goes a long way….
Cider Glazed Pork
Ingredients… For the pork… 4 pound boneless pork shoulder roast, butterflied Extra-virgin olive oil Fresh sprigs of rosemary and sage Handful of garlic cloves 3 red onions, peeled, trimmed, cut in half 8 crab apples Coarse sea salt and freshly ground peppercorns For the glaze… ¼ cup maple syrup 1 cup apple cider In a…
Potato, Gruyere, Bacon, Rosemary Pizza
Winter wouldn’t be winter without our apprentice Kate’s pizza recipe she brought back with her from Umbria. We add a pinch or two of cayenne to spice it up and some crisp bacon to give the full fat effect and warm our bones. Scissors are our mainstay to cut our pizza hot out of the…
Roast Stuffed Rack of Pork
Have your butcher trim a 4+pound, 6-7 ribs, center-cut, bone-in pork loin. Cut deep, wide pockets into the meat… one pocket between each rib. Remove your air-chilled pork loin from the fridge about a half hour before cooking. Preheat oven to 400 degrees. Make the Stuffing… In a medium bowl, mix together… 1 cup toasted…
Roasted Brussels Sprouts, Bacon and Kale with Apple Cider Glaze
Ingredients… 2 quarts Brussels Sprouts, cleaned, dried, trimmed, cut in half with loose leaves reserved 6 slices of thick, center cut bacon, cut into lardons ¼ small onion, thinly sliced 2 leaves of Tuscan kale, rib removed, and sliced into thin strips 1 cup apple cider ¼ cup maple syrup Maldon Sea Salt Flakes Freshly…
Bone-in Pork Loin, Fennel, Garlic and Sage
On special at the Market this month… this Wagshal’s Bone-in Pork Loin shouts spring!!! For flavor and moisture… we rub the roast with seasonal herbs and baste it with white wine throughout the cooking process. Fennel is added towards the end for more flavor and moisture and to create a delicious side. Ingredients… 3 pound…
Pancetta Seared Shrimp and Sage
A nice diversion from poultry as we anticipate Turkey Day… this recipe is quick, easy and delicious. We sear Wagshal’s November Market Special Gulf Shrimp and tossed it over homemade pasta to create this dish. The sweetness of the shrimp with salty Pancetta is palate pleasing perfection!!! 24 Wagshal’s Gulf shrimp, peeled, deveined, rinsed and…
