Travers de porc (ribs) à la mexicaine

~ Shopping List ~ 4 chipolte peppers 1.5 kg porc ribs (travers de porc) 1 tablespoon olive oil 170 g chorizo finely sliced 2 red onions (minced) 1 red pepper (diced) 1 green pepper (diced) 1 teaspoon smoked paprika 5 cloves garlic (crushed) 1.2 kg crushed tomatoes 2 fresh tomatoes (finely diced) 1 handfull chopped parsley 2 teaspoon lime zest ~ What to do ~ Preheat oven to 350 degrees F. Cook the chipolte in 250 ml of boiling water for about 10 minutes.  Remove from water and set aside.  Conserve the water. Cut the ribs into pieces and brown them in oil (using a cast iron skillet if available).  Remove them from skillet and keep them warm. In the…

Pork and Noodle Soup

This surprisingly hearty little soup has no trouble standing up as a main dish or, if served in smaller servings, can be an excellent opening course. You’re sure to love how quick and easy it is to prepare.

Roast Pork Loin

~ Shopping List ~ 3 teaspoons garlic, chopped 3 tablespoons fresh sage leaves, chopped 1.5 teaspoons kosher salt 2 teaspoons coarsely ground black pepper 4 tablespoons extra virgin olive oil 3 lbs center cut boneless pork loin 1 cup good dry white wine (not cooking white wine) ~ What to do ~ Preheat oven to 375 degrees (F).  Mix garlic, sage, salt, pepper and 2 tablespoons of oil in mixing bowl, evenly caot pork loin.  Coat large bakin pan with 2 tablespoons of oil.  PLace pork loin in baking pan, cover pan with aluminum foil.  Place in oven and roast for 45 minutes or until middle of pork loin reaches 140 degrees (F).  Remove foil, roast an additional 15 minutes…