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Norwegian Meat Salad Recipe


  • 1 c Julienne strips of cooked beef, veal, or lamb
  • 1 c Julienne strips of baked or boiled ham
  • 1 tb Minced onion
  • 6 tb salad oil
  • 2 tb cider vinegar
  • 1/2 ts pepper
  • 1 t minced parsley
  • 1/4 c heavy cream or sour cream
  • 1 Hard boiled egg, sliced
  • 1 Boiled or pickled beet, sliced


  1. Mix cut meats with onion.  Beat together oil, vinegar, pepper and parsley. Stir cream into dressing.  Mix with meats combining lightly.  Garnish with sliced egg and beet.

Served as a main dish salad.

Swedish Meatballs Recipe


  • 1 cup panko bread crumbs
  • ½ cup warm milk
  • 4 tablespoons unsalted butter
  • 1 large onion, diced
  • 2 teaspoons kosher salt, more as needed
  • 1 tablespoon brandy
  • 1 ½ tablespoons all-purpose flour
  • 1 cup beef or chicken broth, low sodium or homemade
  • ½ cup heavy cream
  • 1 teaspoon Dijon mustard, optional
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 large eggs
  • 2 garlic cloves, grated on a Microplane or minced
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon allspice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • Pinch cloves
  • Extra-virgin olive oil, as needed for drizzling
  • Chopped fresh parsley or dill, for garnish


  1. In a medium bowl, soak bread crumbs in warm milk while you prepare the onions.
  2. In a large skillet over medium heat, melt 1 tablespoon of butter. Stir in onions and a pinch of salt and cook until pale golden, about 3 to 4 minutes. Transfer half the onions to a large bowl and set aside.
  3. Prepare sauce: Add brandy to skillet with onions and ignite with a long match or igniter (or if you’re using a gas stove, just swirl pan, brandy should catch fire). Let flame die down, then add the remaining butter, letting it melt. Sprinkle in flour. Sauté until flour browns, about 3 minutes. Whisk in broth, cream and 1/4 teaspoon salt. Simmer, whisking, until reduced to a sauce, about 5 minutes. Add mustard, if you like, and season with more salt, if needed.
  4. To large bowl with onion, add remaining 1 3/4 teaspoons salt, soaked bread crumbs, beef, pork, eggs, garlic, pepper, allspice, ginger, nutmeg and cloves. Roll into 1-inch balls (about 2 tablespoons each), placing them on one or two rimmed baking sheets as you go.
  5. Heat broiler. Drizzle meatballs with oil. Broil meatballs, switching pans’ positions if using more than one so they both get close to the broiler, until well browned all over, 5 to 10 minutes. Serve with gravy, garnished with herbs.

Weiner Schnitzel Recipe

Jordon used to enjoy these while attending Aldersgate College and it took me forever to find the recipe but now that I have, I am posting it here.


  • 6 boneless pork cutlets (the thinner the better)
  • 1/2 cup all-purpose flour
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg, beaten
  • 2 tablespoons milk
  • 1 cup fine dry bread crumbs
  • 1 teaspoon paprika
  • Vegetable or Canola Oil for cooking


  1. Pound the pork cutlets to 1/4-1/8 inch thickness (the thinner the better), then cut a couple of small slits around the edges of the cutlets with a sharp knife to prevent curling when cooking.
  2. Combine flour, seasoned salt and pepper on a large plate. Combine the egg and milk in a shallow bowl. Combine bread crumbs and paprika on a large plate. Dredge the cutlets in the seasoned flour, then dip the cutlets in the egg mixture, then into the bread crumbs and paprika mixture.
  3. Place breaded cutlets on a plate and cover with plastic wrap. Refrigerate for several hours. (Keep in fridge for at least an hour…this is the secret to making a great schnitzel. It gives the breading time to bind and ensures a nice, even and crispy coating).
  4. Heat 1/2 inch of oil in a large skillet. Sauté the cutlets for 6-8 minutes on each side or until coating is nicely golden. (Make sure cutlets have enough room to lay flat. Do in two batches if necessary). Take care not to piece the breading with a fork, to keep the oil from invading the inside.
  5. Remove the cutlets form the skillet and place on a heated platter to keep warm until serving.

Creamed Ham on Biscuits Recipe

Ingredients for the Creamed Ham

  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chopped red pepper
  • 1/2 cup finely chopped carrot
  • 1/2 cup chopped mushrooms
  • 1/4 cup frozen peas
  • 1 cup cubed ham
  • 2 tablespoons butter (second amount)
  • 2 Tablespoons flour
  • 1 cup milk
  • salt and pepper to taste

Ingredients for the Biscuits

  • 1/4 cup butter
  • 1 cup flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3/4 cup buttermilk

Directions for the Creamed Ham:

  1. Preheat oven to 375º
  2. Place 1 tablespoon oil and butter in a large skillet over medium high heat.
  3. Add chopped vegetables and saute’ until softened.
  4. Add ham and frozen peas, stir and heat for another minute or so and set aside.
  5. In a small saucepan or microwavable bowl, melt 2 tablespoons butter.
  6. Stir in flour until combined.
  7. Add milk and continue to cook and stir until sauce is thickened. 
  8. Add salt and pepper to taste.
  9. Stir in ham and vegetables and place in casserole dish.

Directions for the Biscuits:

  1. Place all dry ingredients into a bowl.
  2. Cut in butter to form pea sized crumbs
  3. Using a fork, stir in Buttermilk just until all is moistened.
  4. Drop by large spoonfuls over creamed ham mixture.
  5. Place casserole in 375 º oven and bake for 10- 15 minutes or until biscuits are lightly browned.
  6. Serve immediately.

Makes 4 servings.

Wonton Soup Recipe

Making this classic Chinese soup is a lot of fun and easier than you might think — it’s the perfect snow-day activity


  • Wonton Soup RecipeFor the Wontons
  • 225 g (1/2 lb) medium ground pork
  • 115 g (1/4 lb) peeled shrimp, chopped
  • 60 mL (1/4 cup) canned water chestnuts, finely chopped
  • 3 green onions, the white parts finely chopped and the green tops reserved
  • 10 mL (2 teaspoons) soy sauce
  • Salt and pepper
  • 30 wonton wrappers

For the Soup

  • 1 ½ L litres (6 cups) chicken broth
  • 250 mL (1 cup) water
  • 30 mL (2 tablespoons) fish sauce (nuoc mam)
  • 2 carrots, thinly sliced on the diagonal
  • 250 mL (1 cup) thinly sliced mushrooms


For the Wontons

  1. In a bowl, combine all the ingredients except the wrappers. Season with salt and pepper.
  2. Place 10 ml (2 teaspoons) of the meat and shrimp mixture in the centre of a wrapper. Moisten the outside border with water. Seal by lifting up the wrapper and squeezing the edges together. Transfer to a baking sheet. Stuff the remaining wrappers.

For the Soup

  1. In a large saucepan, bring the broth, water and fish sauce to a boil. Add the wontons, carrots and mushrooms. Return to a boil, reduce the heat and simmer until the wontons are cooked through, about 6 minutes. Adjust the seasoning.
  2. Meanwhile, thinly slice the green onion tops on the diagonal. Garnish the soup with the sliced onion tops and serve.


  1. If you serve the soup the next day, add chicken broth as necessary.
  2. Sometimes called “skins,” wonton wrappers are often available in the produce aisle of supermarkets. Look for them next to egg-roll wrappers and tofu.

Jalapeno Pepper Potato Soup Recipe


  • 1 large onion, diced
  • 1 large jalapeno pepper, minced  (cut back on this if you prefer a milder flavour)
  • 3 stalks celery, chopped
  • 6 medium potatoes, small diced
  • 5 cups water
  • 5  whole cloves
  • 8 black peppercorns
  • 1 bay leaf
  • 1 star anise
  • 1/2 cup heavy cream
  • 1 teaspoon salt  (taste to season)
  • chopped green onions
  • 4 slices bacon, cut into 1/2 inch pieces, fried
  • shredded cheese


  1. Chop vegetables and place in a large saucepan, cover with water.  Bring to boil.
  2. Put spices in a spice cup or tie in cheesecloth and add to pot.
  3. Simmer covered,  about 30 minutes until vegetables are soft and broth is fragrant.  Remove spices.
  4. Mash well or process with a hand held blender.  Do not puree until smooth. Leave a bit of texture.  You can pulse the liquid using a regular blender but take care when processing hot liquids.
  5. Season with salt and stir in cream.
  6. Ladle into bowls and garnish with bacon bits, cheese and green onions.

Campfire Breakfast Burger Recipe

You can do this one of two ways.  You can use bring along some English Muffins or try my recipe for campfire biscuits.  Either way, you need a vessel to hold your Campfire Breakfast Burger in.


  • 12 English Muffins
  • 12 sausage or hamburger patties
  • 12 eggs
  • Cheese slices if you have them.


  • Add sausage and/or hamburger to a cold skillet and then set it over medium high heat. Cook until patties are golden brown and cooked through, flipping once. Remove and set aside.
  • Cook eggs in skillet until desired doneness (I like my yolks a bit runny). Split biscuits in half and top with sausage and egg. Add hot sauce if desired and place other half of biscuit on top.

For many, the preference is to use sausage patties but really any meat will do.  Hamburgers left over from the night before, farmer’s sausage cooked and cut in half, some even prefer grilling up a thick slice of bologna or even Spam.

Chicken Cordon Bleu Recipe

This easy Chicken Cordon Bleu recipe is the perfect quick and easy dinner!  It’s made in the skillet and takes only 20 minutes.  


  • 6 small chicken cutlets or breast filets
  • salt and pepper
  • 1 cup panko bread crumbs
  • ¼ cup grated parmesan cheese
  • 4 tablespoons of extra virgin olive oil
  • 6 slices of deli ham
  • 6 slices of Swiss cheese
  • ½ cup white wine (can substitute chicken broth if desired)
  • additional Parmesan cheese and chopped parsley can be used to garnish


  1. Season the chicken with salt and pepper.
  2. Combine the Panko bread crumbs and the Parmesan cheese in a small bowl.
  3. Coat the chicken with the bread crumb mixture pressing gently to adhere.
  4. Heat 2-3 tablespoons of olive oil in a large, lidded skillet over medium-high heat.
  5. Add the cutlets (working in batches if necessary to avoid crowding) and cook 3-4 minutes on each side until golden brown and cooked through. (Wipe skillet before repeating with remaining chicken pieces.)
  6. Return all of the chicken pieces to the skillet. Top each piece of chicken with a slice of ham and a slice of Swiss cheese.
  7. Gently pour the wine over the top of the chicken and cover with a lid. Cook for 3 to 4 minutes or until the cheese has melted.
  8. Serve with a side salad, rice, or pasta.

Creole Jambalaya Recipe

Creole Jambalaya RecipeIngredients

  • 2 tablespoons butter or margarine
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 8 green onions, chopped
  • 2 celery ribs, chopped
  • 3 cups cubed cooked ham (1 pound)
  • 1 pound Cajun-flavored or smoked sausage, sliced
  • 1 (8-ounce) can tomato sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground red pepper
  • 5 cups cooked rice
  • Garnishes: fresh parsley sprig, chopped fresh parsley


  1. Melt butter in a large skillet over medium heat. Add onion and next 3 ingredients; sauté until tender. Add ham, sausage, and next 4 ingredients. Cook, stirring occasionally, 20 minutes.

  2. Stir in rice, cover, and cook, stirring occasionally, 30 minutes over low heat. Garnish, if desired.

Italian Sausage Sandwich Recipe

Italian Sausage Sandwich RecipeIngredients

  • 4 (4 ounce) links hot Italian sausage
  • 1 red bell pepper, halved and seeded
  • 1 small onion, peeled and cut in half crosswise
  • 2 teaspoons olive oil
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 4 (6 inch) sandwich rolls, split and toasted


  1. Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
  2. Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
  3. Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
  4. Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.