Rib-Stuffed Spoon Bread
CURLY’S
20 canned pineapple
rings, drained
Vegetable cooking spray
Flour
2 8 1/2-ounce boxes corn
bread mix
1 tablespoon each finely diced
red, yellow, green
and orange bell pepper
1/2 teaspoon Mexican or regular
dried oregano
1/2 teaspoon dried cilantro flakes
1/4 teaspoon red pepper flakes
1 teaspoon sugar
1 full slab Curly’s fully cooked
pork baby back ribs in
barbecue sauce
3 ounces shredded Mexican
cheese blend
1. Preheat oven to 400°F. Heat grill until smoking hot.
2. Lightly coat 1 side of pineapple rings with cooking spray. Place sprayed
side down on grill and cook until grill marks appear, 1 1/2-2 minutes.
Alternatively, heat a sauté pan over high heat for 2 minutes. Add pineapple
and sear until golden brown, about 2 minutes.
3. Coat a 12-by-9-by-1-inch disposable aluminum baking pan with cooking
spray and dust with flour. Blend corn bread mix. Stir in bell pepper, seasonings
and sugar. Pour into pan.
4. Slice pork into individual ribs. Scrape off excess sauce and reserve.
Insert 10 ribs into batter, spacing evenly and allowing about 1 inch to
extend over pan edge.
5. Bake until corn bread is almost done. Sprinkle with cheese and finish
baking. Let cool slightly.
6. Heat reserved sauce in a saucepan.
7. To serve, place 2 pineapple rings on each plate. Cut spoon bread into
10 squares and place on top of pineapple. Spoon reserved sauce around
plates. Makes 10 servings.
Brands may vary by region; substitute a similar product.
Palermo Pork Loin en Croute
SMITHFIELD/FARMLAND
2 1/4 pounds Farmland 1 tablespoon balsamic vinegar
boneless pork loin SAUCE
4 thick slices day-old bread, crusts removed 1/4 cup Cabernet Sauvignon
2 tablespoons minced fresh 2 tablespoons salted butter
herbs: rosemary, sage, etc. 1/2 onion, chopped
2 tablespoons freshly grated 2 tablespoons thinly sliced garlic
Parmigiano-Reggiano cheese 1 14 1/2-ounce can crushed
1/2 cup Smithfield Real tomatoes
Crumbled Bacon 1 tablespoon chopped
1 garlic clove, minced fresh basil
Salt and pepper to taste 1 tablespoon fresh oregano
2 egg yolks, lightly beaten 1 bay leaf
1/4 cup olive oil, divided Salt and freshly ground black
1/3 cup chicken broth pepper to taste
1. Preheat oven to 350°F. Trim away any visible fat from the meat.
2. Place bread, herbs, cheese, bacon, garlic, and salt and pepper in a food
processor; pulse until finely ground. Add egg yolks and 1 tablespoon olive
oil; mix well. Encase meat with the mixture, pressing it firmly.
3. Put meat in a baking dish with remaining oil, chicken broth and vinegar.
Roast for 90 minutes, or until internal temperature is 145°F. Remove meat
to a platter.
4. To prepare the sauce, deglaze the roasting pan with wine over
medium-high heat. Heat a sauté pan over medium-high heat. Cook butter,
onion and garlic for 2-3 minutes. Add meat drippings/wine and remaining
sauce ingredients. Cook over medium to medium-high heat for 12-15 minutes,
or until reduced by a third.
5. Slice the meat, arrange on a platter and top with sauce. Makes 6-8 servings.
Brands may vary by region; substitute a similar product.
