Archive for the 'Pork' Category

Pork Loin Roast with Harvest Peach Pepper Sauce

Preheat oven to 350° F. Heat the stock and Harvest Peach & Hatch Pepper Sauce in a small sauce pot over low heat until mixed well; this will be the roast glaze. Spoon some of the glaze over the roast, covering it completely; season roast with salt and pepper. Place roast on top of potatoes in shallow open roasting pan. Bake, uncovered, until roast reaches an internal temperature of 150° F.  Baste often with additional glaze. Allow roast to rest for 15 minutes before slicing. Reheat the glaze and serve warm alongside roast.
Serves 6

Popularity: 5%

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admin on February 8th 2012 in Pork, Tenderloin

Currycot™ Pork

Sauté onion in the canola oil in a heavy pan until deep golden in colour. Add the pork, salted and peppered, and brown, approximately 3 minutes, stirring. Add the crushed garlic and sauté for another 2 minutes. Add 2 cups Currycot™ Indian Style Apricot Curry Sauce and bring to a simmer; simmer covered for 1-1/2 to 2 hours until pork is tender, stirring occasionally. If necessary, add chicken broth 1/3 cup at a time, then more Currycot™ Indian Style Apricot Curry Sauce 1/3 cup at a time, to prevent liquid from going too dry. Cook for another 1/2 hour until sauce has thickened. Serve on warm plate with sauce drizzled over, garnished with cilantro. Great over Basmati rice. May add 1/3 cup cooked chickpeas, or 1 cup cooked cauliflower or broccoli if desired. Serve with Naan bread. Serves  6

Popularity: 4%

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admin on February 8th 2012 in Pork

Ranch-Hand Casserole with Mexican Style Chili Starter

Easy to prepare and even quicker to disappear, this casserole is so versatile you can use either leftover pork or chicken and call it “New!” Call the guys in to eat in about an hour from start to finish.

Prep: 20 minutes
Bake: 40 minutes

  • Cooking Spray
  • 1/2 can (5-1/3 oz.) condensed cream of mushroom soup
  • 1/2 can (5-1/3 oz.) condensed cream of chicken soup
  • 1 jar (20 oz.) Mexican Style Chili Starter
  • 2 cups cubed pre-cooked pork (ham or pork chops)
  • 2-3 cups crushed tortilla chips
  • 2-1/3 cups shredded cheddar cheese

Preheat oven to 325 degrees F. In a large saucepan, heat soups, Mexican Style Chili Starter, cubed pre-cooked pork, stirring until well blended. Spray 13 x 9 x 2-inch casserole with cooking spray. Alternately layer soups & pork mixture, crushed tortilla chips, and cheese, repeating for three layers, reserving last 1/3 cup of cheese. Bake 30 minutes or until hot and bubbly; add final 1/3 cup of cheese and bake 10 more minutes, until cheese topping is melted. Serves 8

Popularity: 5%

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admin on January 30th 2012 in Chili, Pork

Sausage Shells Filled with The Original Roasted Raspberry Chipotle Jam

These make the most delectable appetizers–a new twist on an old standby sausage ball recipe! Fantastic with our new The Original Roasted Raspberry Chipotle Jam and soft cheese!

Prep Time: 10 minutes
Bake Time: 20-30 minutes

Mix 1st 5 ingredients thoroughly; form into balls. Press each ball into a mini-muffin pan, forming a shell. Bake at 350°F. for 10-12 minutes, or until sausage is completely done. Remove from oven and press center of shell while still warm with pestle, or rounded handle of large serving spoon—anything that is rounded somewhat on the bottom that fits in muffin pan. Cool, then remove shells to serving plate. Fill each with 1 teaspoon cream or mascarpone cheese; top with 1 teaspoon Fischer & Wieser The Original Roasted Raspberry Chipotle Jam. Serves 6 (makes approximately 2 dozen shells).

Popularity: 4%

1 Comment »

admin on January 6th 2012 in Appetizers, Pork

Ham and Cheese Hoagies with Pretzel Dipping Mustard

For a quick and easy yowlin’ good meal, try these fantastic hoagies! Especially good with leftover ham from your holiday meals.

Prep Time: 5 minutes
Bake Time: 15-20 minutes

Preheat oven to 250°F. Combine butter, Fischer & Wieser Pretzel Dipping Mustard, onions, and dill seed. Spread insides of buns with this mixture. Place a slice of cheese and a slice of ham inside each bun. Wrap buns in foil and place in preheated oven. Bake for 15 to 20 minutes, until cheese has melted. Serves 8

Popularity: 4%

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admin on October 28th 2011 in Hoagies & Sandwiches, Pork, ham

Sliced Ham with Hatch Chile & Pineapple Salsa

There couldn’t be an easier answer to “What’s for dinner?” than this quick entrée! Just serve with a quick side of buttered pasta and a salad, and you’ve got a great meal.  Enjoy!

Time: 10 minutes
Bake Time:  25- 30 mi

1 tablespoon flour
1 browning bag
1/2 to 3/4 cup Fischer & Wieser Hatch Chile & Pineapple Salsa
1 1-1/2 pound slice center cut ham, 3/4 to 1 inch thick

Heat oven to 350 degrees F. Place flour in browning bag, close top, and shake bag. Place approximately 1/3 cup Fischer & Wieser Hatch Chile & Pineapple Salsa in bag and mix with flour. Place ham slice on top of salsa flour mixture. Pour remainder of Fischer & Wieser Hatch Chile & Pineapple Salsa on top of ham slice. Close bag and puncture holes in the bag with a fork. Place in oven and bake 20-25 minutes, or until ham slice is completely done, slightly browned around edges. Remove ham slice from bag. Pour juices into bowl. Serve with juices from browning bag alongside. Serves 2-4

Popularity: 3%

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anne on August 16th 2011 in Pork, Salsa Uses, entree, ham

Bacon Wrapped Shrimp with Hibiscus & Ancho Chile Grilling Sauce

Nothing could be easier, whether you need an appetizer or entrée! Either grill or place under a broiler—you can have these treats any time of the year! Great for outdoor barbecues, tail-gate parties, holiday entertaining!

Prep Time:  10-15 minutes
Bake/Grill Time:  5 minutes/side

20 large shrimp, raw, deveined & peeled
3/4 to 1 cup Fischer & Wieser Hibiscus & Ancho Chile Grilling Sauce
10 slices bacon, cut in half
1/2 teaspoon salt
1/4 teaspoon pepper
toothpicks soaked in water at least 15 minutes

Preheat oven to broil, or a grill to medium-high. Wash and pat shrimp dry. Place in shallow bowl; cover with Fischer & Wieser Hibiscus & Ancho Chile Grilling Sauce and stir to coat. Sprinkle with salt and pepper. Wrap each with a bacon strip and secure with soaked toothpicks. If broiling, place on cookie sheet, place under broiler 5 minutes; turn, broil another 5 minutes until bacon is crispy and done. If grilling, place on grill and turn after 5 minutes; grill until bacon is crispy and done.  Serve with additional Fischer & Wieser Hibiscus & Ancho Chile Grilling Sauce. Serves 10-12 as appetizers, or 4 as entrée.

Popularity: 2%

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anne on August 16th 2011 in Appetizers, Grilling, Pork, Seafood, entree

Quick Baked Beans with Chipotle Chile Ketchup

Looking for the perfect side dish for your casual backyard cookout? Look no further. This one’s a winner—and so easy, using canned beans and our great subtly spicy Fischer & Wieser Chipotle Chile Ketchup.

Prep Time:  5 minutes
Cook Time:  30-45 minutes

2 (15-ounce) cans pork and beans
¾ cup Fischer & Wieser Chipotle Chile Ketchup
¼ cup light brown sugar
½ cup onion, chopped

Preheat oven to 350° F. Combine all ingredients in a 3 quart ovenproof casserole dish. Stir to blend well and break up any lumps of brown sugar. Place the casserole in the oven and bake for 30 to 45 minutes, or until bubbly and slightly thickened. Serve hot. Serves 4 to 6.

Popularity: 4%

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anne on July 22nd 2011 in Appetizers, Pork, Sides

Polynesian Pomegranate & Mango Chipotle Pork Ribs

You’ll think you’re in the South Pacific when you taste these tangy, sweet but subtly hot ribs!  Just stir the sauce together, pour over the ribs and bake!  Feel free to slather as much sauce as you want on these ribs, and use the leftover sauce with burgers, chicken, or pork.

Here’s what one of our customers had to say:
“…the BEST rib recipe…everyone who tried those ribs raved about them…I will go to the website & order more of the sauce pronto!”

1 teaspoon butter
Salt & Pepper to taste
½ cup sweet onions, finely chopped
¾ cup light brown sugar
1 tablespoon dry mustard
¾ cup ketchup
½ cup cider vinegar
Juice of 1 lime
¼ cup white wine
½ cup honey
2 tablespoons soy sauce
1 cup (8 ounces) crushed pineapple, with juice
½ cup Fischer & Wieser Pomegranate & Mango Chipotle Sauce
1 tablespoon Worcestershire Sauce

5 pounds pork spareribs (Baby-Back, St. Louis, etc.)
Salt and pepper to taste

Preheat oven to 425°. Line a shallow baking pan with nonstick foil. Place ribs, cut into 2 to 3 rib pieces, in baking pan, meaty side up; salt and pepper ribs to taste. Place in oven and roast for 20 minutes. Sauté onions in butter in small saucepan. Add brown sugar, dry mustard, ketchup, cider vinegar, lime juice, wine, honey, soy sauce, pineapple with juice, Fischer & Wieser Pomegranate & Mango Chipotle Sauce, and Worcestershire Sauce. Stir well; bring to boil and reduce heat to medium; simmer 20-30 minutes, stirring often, until sauce is reduced and thickened. Remove ribs from oven and reduce heat to 275 ° F. Turn ribs over so bony side is up. Drizzle sauce over ribs; bake approximately 1 hour. Turn ribs over again, top with more sauce, and bake an additional hour. Allow ribs to sit for 7-10 minutes; serve with any unused sauce on the side. 4 – 6 servings.

Popularity: 5%

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admin on June 23rd 2011 in Pork, Ribs

Grilled Pork Tenderloin with Roasted Raspberry Chipotle Sauce

Melt-in-your-mouth tender and delicious pork tenderloin gets even better when paired with Fischer & Wieser  The Original Roasted Raspberry Chipotle Sauce®. It’s deceptively easy to prepare and a big hit for either the family table or that tuxedo dinner party!

Prep Time:  10 minutes
Marinade Time: up to 12 hours
Grill Time:  25-30 minutes

Combine the olive oil, rosemary, garlic, salt and pepper in a small bowl. Whisk to blend well. Place the tenderloins in a zip-sealing bag and pour seasoned oil over. Marinate up to 12 hours in refrigerator. Heat a gas char grill to medium heat. Place tenderloins on grill. Grill the meat, turning often, until an instant-read meat thermometer inserted into the center of the meat registers 145 degrees, about 25-30 minutes. While meat is grilling, pour Fischer & Wieser The Original Roasted Raspberry Chipotle Sauce® into a small saucepan and cook just to heat the sauce through. Remove meat from heat and set aside, loosely covered with foil, for 10 minutes, to rest. Slice meat as desired and serve with warmed sauce. Serves 2-4

Popularity: 5%

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admin on June 2nd 2011 in Pork, Tenderloin