Spicy Pork With Asparagus Jalapeno Recipes

Steps:

• Snap off and discard bottoms of asparagus, then cut into 2-inch pieces (halve thicker pieces lengthwise first).
• Set wok over high heat and add vegetable oil. Add dried peppers and let sizzle, then add asparagus, tossing well to coat. Season with salt and pepper. Stir-fry for a minute or so, then add chile paste, garlic, ginger, orange zest and jalapeño. Continue cooking over high heat for a minute, maybe less, until asparagus is cooked but still firm and bright green. (It will continue cooking off the heat.)
• Mound asparagus on a serving platter and drizzle with sesame oil. Sprinkle cilantro, green onion and sesame seeds over the top.

Steps:

• Preheat oven to 425°. Line a 15x10x1-in. baking pan with foil; brush with 2 teaspoons olive oil., In a large bowl, toss potatoes with 1 tablespoon olive oil. Place in 1 section of prepared baking pan. In same bowl, toss asparagus with 1 tablespoon olive oil; place in another section of pan. Sprinkle salt and pepper over potatoes and asparagus., In same bowl, toss apple with 1 teaspoon olive oil. In a small bowl, mix brown sugar, cinnamon and ginger; sprinkle over apples and toss to coat. Transfer to a different section of pan., Brush pork chops with remaining 1 tablespoon olive oil; sprinkle both sides with Southwest seasoning. Place chops in remaining section of pan. Bake until a thermometer inserted in pork reads 145° and potatoes and apples are tender, 20-25 minutes. Let stand 5 minutes before serving.

Steps:

• In a small enameled cast-iron casserole, melt 1 tablespoon butter in 1 tablespoon olive oil. Add pork, season with salt and brown well over medium to medium-high heat, about 10 minutes. Transfer pork to a plate and pour off fat in casserole. Add wine to casserole and boil over high heat, scraping up browned bits. Add bay leaf, thyme, yellow onion and pork. Cover and cook over very low heat, turning once, until an instant-read thermometer inserted in center registers 160 degrees, about 1 hour. Transfer pork to a carving board and let rest at least 10 minutes. Set casserole and its contents aside.
• In a large sauté pan, melt remaining 1 tablespoon butter in remaining 1 tablespoon olive oil. Add pancetta and cook, stirring, over medium heat until lightly browned, about 5 minutes. Stir in spring onion. Add asparagus or snap peas, lettuce and 1/3 cup pork juices from casserole; season with salt. Cover and cook over medium-high heat until asparagus is crisp-tender, about 3 minutes. Uncover and cook until juices thicken. Remove pan from heat and stir in chopped herbs. Season with salt, pepper and lemon juice.
• Bring juices in casserole to a simmer and season with salt and pepper. Thickly slice pork, spoon pan juices over meat and serve with vegetables.

Steps:

• In a small bowl, combine the seasonings; set aside. Cut a lengthwise slit down the center of pork tenderloin to within 1/2 in. of bottom. Open so meat lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle 1/2 teaspoon seasoning mix over meat. , In a large skillet, bring water to a boil. Add asparagus; cover and cook for 2 minutes. Drain asparagus and immediately place in ice water; drain and pat dry. Place asparagus lengthwise over tenderloin. , Fold meat over asparagus, starting with a long side, and secure with kitchen string. Sprinkle with remaining seasoning. Grill, covered, over indirect medium heat for 20-25 minutes or until a thermometer reads 160°, turning occasionally. Let stand for 5 minutes before slicing.

Steps:

• Heat oven to 475 degrees. Mix together salt, pepper, granulated garlic and onion. Place the pork on a rack set in a roasting pan and sprinkle the roast with the spice mixture, rubbing it lightly so it adheres to the meat.
• Roast for 30 to 40 minutes or until the pork reaches an internal temperature of 145 degrees. If the fat begins to get too dark, tent with foil.
• While the roast is cooking, make a roux for the gravy by melting the butter in a small saucepan set over medium heat. Add the flour all at once and whisk vigorously until smooth. When the mixture thins and starts to bubble, reduce the heat to low. Cook for 1 to 2 minutes, whisking slowly, until the mixture smells nutty and toasty and is still light colored. Cook for 2 more minutes, stirring occasionally, then set aside and let cool.
• When the roast is done, cover and let it rest for at least 10 minutes. Reduce the oven to 450 degrees. Place the jalapeños in a small pan, brush with oil and roast for 6 minutes, or until soft. Remove the stems and some or all of the seeds and membranes, depending on how hot the peppers are and how hot you want the gravy. Dice the jalapeños.
• Place the half-and-half, stock, salt and jalapeños in a medium saucepan and bring to a boil. Quickly reduce heat to medium. Cook for about 5 minutes, stirring occasionally, until slightly reduced. Stir in 4 tablespoons of the roux and simmer for 2 to 3 minutes, whisking continually, until the sauce is thickened and bubbly. Stir in a little more roux if needed to reach the desired thickness and, if desired, any accumulated juices from the roast. Slice the roast, cover in gravy and serve.

Steps:

• Place trimmed asparagus in a quart-sized canning jar. Add garlic, pepper flakes, mustard seed, and peppercorns.
• Combine vinegar, water, salt, and sugar in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 5 minutes. Turn heat off.
• Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed, about 1 hour.
• Place in the refrigerator until pickled, at least 2 days.

Steps:

• Whisk 1 tablespoon soy sauce, rice wine, and cornstarch in medium bowl. Add pork; toss to blend. Heat 2 teaspoons oil in heavy large wok or deep skillet over high heat. Add asparagus, chile, and ginger. Toss until asparagus is crisp-tender, about 3 minutes. Using slotted spoon, transfer asparagus mixture to plate. Add remaining 1 teaspoon oil to wok. Add pork mixture and stir-fry until browned, using spoon to break up pork into small pieces, 2 to 3 minutes. Return asparagus mixture to wok. Add remaining 2 tablespoons soy sauce, oyster sauce, and honey; stir-fry until pork is cooked through, adding water by tablespoonfuls if dry, about 2 minutes. Add green onions; toss to incorporate. Season to taste with sea salt and freshly ground black pepper.

Steps:

• Whisk 1 tablespoon soy sauce, sherry, and cornstarch in medium bowl. Add pork; toss to blend.
• Heat 2 teaspoons oil in heavy large wok over high heat. Add asparagus, jalapeno, and ginger. Toss until asparagus is crisp-tender, about 3 minutes.
• Using slotted spoon, transfer asparagus mixture to plate. Add remaining 1 teaspoon oil to wok. Add pork mixture and stir-fry until browned, using spoon to break up pork into small pieces, 2 to 3 minutes.
• Return asparagus mixture to wok. Add remaining 2 tablespoons soy sauce, oyster sauce, and honey; stir-fry until pork is cooked through, adding water by tablespoonfuls if dry, about 2 minutes.
• Add green onions; toss to incorporate.