#pork sauté

[moonchild-in-blue]

Pro tip: if you're spending prolonged periods of time doing physically-demanding jobs where you need to move around a fair bit, lift heavy things, and overall put a lot of pressure on your muscles, do NOT be stupid like me and remember to eat 👍

[tabeojacafe]

All Crusher-type Tabegami recipe thumbnails.

[bucephaly]

Found a couple chants yesterday (: they were almosttt past picking but I found some ones that still looked good.

I always end up forgetting to take pictures of what I cook until I'm halfway thru eating it. But I also found a few greenbriar shoots and leaves young enough to pick that got sautéed with the steak, and I got a bunch of blackberries that will likely become dumplings tonight

[gothicprep]

somehow, tonight I ate the only $20 burger that was worth it.

[kanekohideshi-tyomag]

#アソコ 凹むニュースばかり流れた本日は、ひさびさにアソコでチキン南蛮盛り合わせセットを〜☆ #定食 #plate #チキン南蛮 #chiken #friedchicken #セット #米 #rice #肉 #豚肉 #pork #焼肉 #タレ焼き #スタミナ #ソテー #sauté #food #食 #東京 #tokyo #頭痛 #headache #死 #death https://www.instagram.com/p/CoC20xpyd9L/?igshid=NGJjMDIxMWI=

[allsadnshit]

Pork sausage sautéed in salted brown butter with scallion, ginger, sweet peppers, oyster sauce, honey, chili sauce, lime zest, with a side of purple rice seasoned with plum vinegar and sugar and a jammy fried egg

[forkfulofflavor]

Mushroom Swiss Cheese Delight Meatloaf This savory meatloaf combines ground beef and pork with a rich mushroom topping and melted Swiss cheese for a delicious twist on a classic dish. Perfect for family dinners! Ingredients: For the Meatloaf: 1 lb (450g) ground beef 1/2 lb (225g) ground pork (optional) 1/2 cup breadcrumbs 1 egg 1/4 cup milk 1 small onion, finely chopped 2 cloves garlic, minced 1 tablespoon Worcestershire sauce 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon dried thyme or parsley For the Topping: 1 tablespoon olive oil 1 cup mushrooms, sliced 1 tablespoon butter 1 tablespoon Worcestershire sauce (for the mushrooms) 4–6 slices of Swiss cheese Fresh parsley, chopped (for garnish) Instructions Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet or loaf pan with parchment paper or lightly grease it. Prepare the Meatloaf Mixture: In a large mixing bowl, combine the ground beef, ground pork (if using), breadcrumbs, egg, milk, chopped onion, minced garlic, Worcestershire sauce, salt, pepper, and thyme or parsley. Mix gently until all ingredients are well combined, but avoid overmixing as it can make the meatloaf tough. Shape and Bake: Shape the meat mixture into a loaf shape and place it on the prepared baking sheet or in a loaf pan. Bake in the preheated oven for 45-50 minutes or until the internal temperature reaches 160°F (71°C). Sauté the Mushrooms: While the meatloaf is baking, heat olive oil in a pan over medium heat. Add the sliced mushrooms and sauté for 5-6 minutes until they are golden brown. Stir in the butter and Worcestershire sauce, and cook for another 2 minutes. Set aside. Add Swiss Cheese and Mushrooms: After the meatloaf has finished baking, remove it from the oven and top it with slices of Swiss cheese. Add the sautéed mushrooms over the cheese. Place the meatloaf back into the oven for an additional 5-7 minutes, or until the cheese has melted and is bubbly. Garnish and Serve: Once the cheese has melted, remove the meatloaf from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley and serve hot.

[petermorwood]

Parsnip soup - the garnish recommended by Terry Pratchett for adding character to a beloved copy of "Good Omens"...

...has appeared in a couple of posts, first here and then, when @dduane decided to make some, here.

She didn't use any of the recipes I'd posted but literally cooked up something slightly different off the cuff, and it is (trending rapidly to was) delicious!

Full info on DD's blog here. It's not so much a recipe as an illustrated step-by-step.

*****

NB, that post doesn't mention, because her IBS meant she didn't include, the chopped half onion and two minced cloves of garlic sautéed in smoked-roast-bacon fat which I added to my batch. It's just fine without them, but IMO is even better with, if non-dodgy digestion permits.

*****

Parsnips and carrots over here are, as her post says, all too often mashed, one of the great culinary non-delights of my childhood. They're frequently sold together for that purpose, either raw or pre-cooked...

...and it's a pleasure to find them specifically meant for roasting...

...though I can handle a peeler, a knife and a selection of seasonings well enough not to need to buy them like this.

The soup was sampled two ways, first in its basic form as roasted veggies and roasted smoked belly pork...

...cut into spoon-size pieces and simmered in a light but quite spicy broth (there was a fumble when shaking on the chillis!)

After that DD made flour-and-butter dumplings (Middle Kingdoms style) which absorbed some broth and made the soup a bit thicker.

Both, as I've already said, are - soon to be were - very good indeed.

10 / 10, will make again.

[prettyplumpkitty]

It was Taco Tuesday yesterday and we made some fine ones. Had company so we smoked a pork shoulder with some lime & chili rub. Then made Elote casserole. It was a must to make fresh corn tortillas (which our company loved, even tho they usually prefer flour). And then sautéed peppers & onions for the tacos. A little crema and it was just perfecto!

[creamynut]

Cooked from the farmers market this morning.

(Grilled pork loin with lavender rainbow sautéed carrots over Yukon gold mash potatoes and a wine butter sauce)

[tabeojacafe]

All Fighter-type Tabegami recipe thumbnails.

[lynetianya]

Feast of Love [ Karina X Reader ]

Y/N had a plan to surprise Karina and the other members by preparing their favorite dishes at the AESPA dorm.

👨‍🍳 Warning! Maybe you will be hungry after reading this story. 👩‍🍳

[ I like cooking, so I made this story after finding out what the aespa members' favorite foods are ]

GENRE : Fluff

TYPE : One Shot

Karina, the leader of the famous girl group AESPA under SM Entertainment, had a secret. She had a loving relationship with Y/N, who was not an idol but her biggest supporter. Only the members of AESPA and a few trusted people at SM Entertainment knew about their relationship. Today was a rare day off for the group, and Y/N had a plan to surprise Karina and the other members by preparing their favorite dishes at the AESPA dorm.

Before heading to the dorm, Y/N had cooked some of the dishes at home to save time and ensure the surprise remained intact. First on the menu was lasagna, Winter's all-time favorite. Y/N gathered all the necessary ingredients: lasagna noodles, tomato sauce with minced meat, ricotta cheese, mozzarella cheese, and Parmesan cheese.

Y/N started by sautéing onions and garlic in a large pan, filling the kitchen with a delightful aroma. Next, Y/N added the minced meat and cooked it until it changed color. Then came the tomato sauce, salt, pepper, and her favorite spices, all going into the pot. Y/N let the sauce simmer while tasting it to ensure it had the perfect flavor.

While the tomato sauce was simmering, Y/N boiled the lasagna noodles and allowed them to cool. Then began assembling the lasagna. Y/N started by spreading a little tomato sauce on the bottom of a baking dish, followed by a layer of lasagna noodles. Then layered it with the smooth ricotta cheese mixture and a generous sprinkle of mozzarella cheese.

Y/N repeated this process several times until the dish was filled with tempting layers of lasagna, covered it with aluminum foil and placed it in the preheated oven. After 30-40 minutes, the mouthwatering aroma of lasagna filled the entire house.

The final process of lasagna will be carried out in the AESPA dorm.

Next on the list were salad and seaweed soup for Giselle. Y/N carefully washed fresh vegetables, including lettuce, spinach, and carrots. Then chopped the vegetables into small pieces and placed them in a large bowl. Y/N also prepared some cherry tomatoes, washed and halved them.

Y/N checked the dried seaweed Y/N had purchased earlier and soaked it in warm water for a few minutes until it became soft and expanded. Afterward, Y/N drained the seaweed and cut it into small, bite-sized pieces for the soup.

To start making the seaweed soup, Y/N brought vegetable broth into a large pot and heated it. Once the broth began to boil, y/n added the chopped seaweed and let it simmer for a few more minutes. Y/N also added finely chopped garlic, green onions, and a few drops of soy sauce to give the soup a savory flavor. The final touch is to add the baby clams to the soup After simmering for a while, the seaweed soup was ready to be served.

While the seaweed soup continued to simmer, Y/N returned to the salad. Added the chopped vegetables to the large bowl, then continued by adding the fresh cherry tomato halves. Y/N also added the prepared seaweed pieces to the salad, providing a unique texture and a fresh, oceanic taste.

For the dressing, Y/N created a simple mixture by combining olive oil, balsamic vinegar, salt, pepper, and a pinch of sugar in a small bowl. Mixed the ingredients until they were well combined and then poured the dressing over the salad. Y/N gently tossed the salad in the dressing, ensuring that every vegetable was coated with the refreshing flavors.

The next dish on Y/N's menu was Gamjatang, Ningning's absolute favorite. Y/N had purchased high-quality pork ribs and a variety of colorful vegetables, including potatoes, scallions, and kimchi. All the ingredients were fresh and vibrant on her kitchen table.

Y/N began by filling a pot with water and placing it on the stove. Once the water was boiling, she added the pork ribs, briefly blanching them to remove any unwanted blood and odor. Afterward, Y/N changed the water and added the sliced potatoes, scallions, and kimchi to the pot.

While everything simmered to perfection in the pot, Y/N prepared the Gamjatang seasoning. Y/N mixed gochugaru (Korean red pepper powder), soy sauce, finely minced garlic, ginger, and other spices in a small bowl. This mixture would give the Gamjatang its signature spicy and savory flavor.

When the ingredients in the pot had softened and released their fragrant aroma, Y/N added the prepared seasoning. carefully stirred everything, ensuring the seasoning was evenly distributed among the ingredients. After a few moments, the Gamjatang was ready to be served.

The final dish Y/N prepared was Karina's all-time favorite, Tonkatsu. Y/N visited local Asian store and bought thin slices of quality pork cutlets. Y/N also gathered breadcrumbs, eggs, and a few pieces of cabbage to accompany the Tonkatsu. All the ingredients were fresh and of high quality.

Back at home, Y/N began by soaking the pork cutlets in salted water for a few minutes to remove some of the odor and enhance their texture. While waiting, Y/N sliced the cabbage into thin layers and set up a bowl with breadcrumbs on one side and a bowl of beaten eggs on the other.

After patting the pork cutlets dry carefully, Y/N coated them in breadcrumbs, making sure every side was evenly covered, then dipped them into the beaten eggs before giving them a second coating of breadcrumbs. The Tonkatsu was now ready for frying. Y/N planned to fry the Tonkatsu in the AESPA dorm so that Karina could enjoy it while it was still hot and crispy.

With all the dishes prepared, Y/N placed them in food containers and loaded them into her car. Y/N was ready to head to the AESPA dorm.

Upon arriving at the dorm, Y/N quietly slipped inside with the dishes to avoid waking the members. Y/N had previously informed the AESPA manager and obtained permission and a key to the dorm.

Y/N placed all the dishes in the kitchen and prepared to reheat the food and fry the Tonkatsu, luckily, AESPA dorm had a spacious kitchen for her to work in. Y/N retrieved the lasagna, removed the aluminum foil, and let it bake for another 10-15 minutes in the oven.

Next, Y/N reheated the Gamjatang and seaweed soup that had prepared earlier.

While waiting for everything to be ready, Y/N readied herself to fry the Tonkatsu. Y/N heated the oil in a pan to the perfect temperature and carefully added the pieces of Tonkatsu. They sizzled as they met the hot oil. Y/N cooked them until they turned a beautiful golden color, ensuring the pork was cooked to perfection inside.

Once the Tonkatsu was done, Y/N lifted them from the pan and placed them on paper towels to remove excess oil. At the same time, Y/N thinly sliced the cabbage, which would accompany the dish.

Y/N finally arranged the cooked Tonkatsu on a plate, placing the cabbage slices around them as a garnish. Y/N also provided a delicious Tonkatsu sauce for dipping. The Tonkatsu looked perfect, with a crispy outer layer and tender pork inside.

The increasingly irresistible aroma wafted through the house and began to reach the bedrooms of the members. It was then that Karina woke up from her morning slumber.

Karina rubbed her sleepy eyes, but then her senses were suddenly overwhelmed by the enticing smell of food. She sat up in bed, her eyes widening, and her drowsy expression turning into one of excitement.

With swift steps, Karina rushed to the kitchen, where Y/N was busy preparing the feast. "Y/N, what are you cooking?" Karina asked in amazement, her face lighting up with a wide smile. She embraced Y/N's broad shoulders and planted affectionate kisses on Y/N's cheeks and lips. Karina was taken aback by Y/N's surprise visit.

Y/N smiled and replied, "I'm making your favorite dishes."

Karina could only shake her head in disbelief, asking, "You made all of this? Doesn't this take a long time? Aren't you tired?" Karina couldn't believe her eyes. There was so much food prepared by Y/N, and it must have taken a considerable amount of time and effort.

"Not at all, it's your day off, so I decided to surprise you all with my cooking," Y/N said affectionately.

Karina, hearing Y/N's words, was overjoyed and touched by Y/N's love for them. She kissed Y/N once more, deeply appreciating Y/N.

Y/N then instructed Karina to wake up the other members. Karina, with a smile on her face, kissed Y/N again and hurriedly went to wake the other members.

Y/N efficiently arranged all the dishes on the dining table. Y/N took the lasagna out of the oven, allowing it to rest for a moment before cutting it into slices and placing them on the table.

The same went for the Gamjatang, salad, and seaweed soup. Everything was neatly laid out.

All the members who had awakened were in for a surprise when they saw the spread. Winter, with joy, started to jump around as she spotted her favorite lasagna ready on the table. Giselle's eyes widened in astonishment as she saw the seaweed soup, and Ningning let out a joyful cheer at the sight of Gamjatang.

"Winter, this is your favorite lasagna," Y/N said with a warm smile.

Winter's face lit up, and she couldn't contain her excitement. "Y/N, you made lasagna for me? I love you!" Winter exclaimed, hugging Y/N tightly.

Giselle, with a gleam of appreciation in her eyes, looked at Y/N and said, "Wow, seaweed soup! You remembered! Thank you, Y/N!"

Ningning was practically dancing with joy as she stared at the Gamjatang. "I can't believe it! Gamjatang! You're amazing, Y/N!" she exclaimed.

Karina returned with the other members in tow, and they were equally surprised by the feast that awaited them. They all gathered around the table, and Y/N couldn't help but smile as watched their expressions of delight and gratitude.

With laughter and chatter filling the room, they all dug into the delicious meal Y/N had prepared. Each dish had been made with love, and it showed in the taste. They couldn't stop praising Y/N for Y/N culinary skills, and they knew that this morning's breakfast would be one of the most special meals they'd ever shared together.

As they ate, they shared stories, laughter, and tender moments. Karina couldn't have been happier to have Y/N as partner, someone who cared so deeply for her and her fellow members.

END

🤭Are you hungry yet?🤭

My Masterlist

[beautyandlifestyleblog86]

Garlic herb pork chop with mushroom and spinach pasta ——

Ingredients:

- 4 loin pork chops

- 8 oz whole grain pasta

- 1 cup sliced mushrooms

- 2 cups fresh spinach

- 3 cloves garlic, minced

- 1 tsp dried thyme

- 1 tsp dried rosemary

- Salt and pepper to taste

- Olive oil for cooking

Instructions:

1. Cook the whole grain pasta according to package instructions. Drain and set aside.

2. Season the pork chops with salt, pepper, dried thyme, and dried rosemary.

3. Heat a large skillet over medium-high heat and add a little olive oil. Cook the pork chops for about 4-5 minutes on each side, or until cooked through. Remove from the skillet and set aside.

4. In the same skillet, add a little more olive oil if needed and sauté the sliced mushrooms until they are browned and softened.

5. Add the minced garlic to the skillet and cook for another minute until fragrant.

6. Add the fresh spinach to the skillet and cook until wilted.

7. Add the cooked pasta to the skillet and toss everything together.

8. Serve the garlic herb pork chops with the mushroom and spinach pasta. Enjoy this flavorful and nutritious meal packed with lean protein, whole grains, and leafy greens.

[classiccookbooks]

Gyoza (Potstickers)

Source: Calfornia Wine Country Cooking Secrets (1993)

Yield: 30

Preparation Time: 30 Minutes

1 lb. ground pork

2 cups cabbage, diced

1 cup mushrooms, diced

1/4 cup green onion stems, sliced

1/2 tsp. ground black pepper

1⁄2 tsp. sesame oil

1⁄2 tsp. fresh ginger, finely chopped

1/2 tsp. garlic, finely chopped

1 Tbsp. soy sauce

1 Tbsp. sweet cooking sake (Mirin)

Potsticker wrappers

Peanut oil

Bring pork to room temperature and knead until the fat binds to the pork. Add the cabbage, mushrooms, green onions, pepper, sesame oil, ginger, garlic, soy sauce and Mirin.

Place 1 Tbsp. of the mixture into the center of each potsticker wrapper. Moisten the edges lightly with water and fold the wrapper in half, pressing the edges together. Make sure the edge is tightly sealed.

Heat a small amount of peanut oil in a non-stick pan. Place as many potstickers in the pan as will fit comfortably, without crowding or overlapping. Sauté gently until the edges start to brown. Add enough water to half cover the potstickers. Cover the pan, turn heat to simmer and cook for 4 minutes or until the water has evaporated and the pork filling feels firm to the touch.

Turn the Goyza over, arrange on a platter and serve with Gyoza sauce.

Gyoza Sauce

Combine 1/2 cup rice wine vinegar, 1/2 cup soy sauce and 2 Tbsps. sesame chile oil, Garnish with toasted sesame seeds.

[earnedmagic]

roast pork tenderloin (brined in a herby citrus rub), butternut squash pasta with brown butter and hazelnuts, and sautéed pink apples with thyme.

pasta sauce recipe was self-drafted but inspired by lahbco’s technique of grating the squash.

[forkfulofflavor]

Mushroom Swiss Cheese Delight Meatloaf This savory meatloaf combines ground beef and pork with a rich mushroom topping and melted Swiss cheese for a delicious twist on a classic dish. Perfect for family dinners! Ingredients: For the Meatloaf: 1 lb (450g) ground beef 1/2 lb (225g) ground pork (optional) 1/2 cup breadcrumbs 1 egg 1/4 cup milk 1 small onion, finely chopped 2 cloves garlic, minced 1 tablespoon Worcestershire sauce 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon dried thyme or parsley For the Topping: 1 tablespoon olive oil 1 cup mushrooms, sliced 1 tablespoon butter 1 tablespoon Worcestershire sauce (for the mushrooms) 4–6 slices of Swiss cheese Fresh parsley, chopped (for garnish) Instructions Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet or loaf pan with parchment paper or lightly grease it. Prepare the Meatloaf Mixture: In a large mixing bowl, combine the ground beef, ground pork (if using), breadcrumbs, egg, milk, chopped onion, minced garlic, Worcestershire sauce, salt, pepper, and thyme or parsley. Mix gently until all ingredients are well combined, but avoid overmixing as it can make the meatloaf tough. Shape and Bake: Shape the meat mixture into a loaf shape and place it on the prepared baking sheet or in a loaf pan. Bake in the preheated oven for 45-50 minutes or until the internal temperature reaches 160°F (71°C). Sauté the Mushrooms: While the meatloaf is baking, heat olive oil in a pan over medium heat. Add the sliced mushrooms and sauté for 5-6 minutes until they are golden brown. Stir in the butter and Worcestershire sauce, and cook for another 2 minutes. Set aside. Add Swiss Cheese and Mushrooms: After the meatloaf has finished baking, remove it from the oven and top it with slices of Swiss cheese. Add the sautéed mushrooms over the cheese. Place the meatloaf back into the oven for an additional 5-7 minutes, or until the cheese has melted and is bubbly. Garnish and Serve: Once the cheese has melted, remove the meatloaf from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley and serve hot.