Paula Deen
Paula Deen is a self-made success story who
learned the secrets of Southern cooking from
her mother and grandmother. She is the author
of five cookbooks, including The Lady & Sons
Savannah Country Cookbook, The Lady &
Sons Just Desserts, Paula Deen & Friends and
Paula Deen Celebrates! (some available at
costco.com). Her show on Food Network
is Paula’s Home Cooking.
Pork Chops with Ragout
SMITHFIELD/FARMLAND/FARMER’S3
All recipes developed by Paula Deen
PORK CHOPS 2 bay leaves
5 garlic cloves, peeled and 6 boneless chops cut from a
finely minced Smithfield/Farmland* pork
1 tablespoon dried leaf oregano loin, about 3/4 inch thick
2 teaspoons finely chopped 1 cup white wine
fresh cilantro 1/2 cup water
11/2 teaspoons ground cumin BACON AND LENTIL RAGOUT
1/2 cup finely diced celery 1 pound Farmer’s* Applewood
1/2 cup finely diced red onion Smoked Bacon, small dice
1/2 teaspoon ground black pepper 2 medium red onions, small dice
2 teaspoons paprika 1 pound green lentils, presoaked
2 teaspoons salt 1/2 gallon chicken stock
3 tablespoons sugar 8 ounces diced tomatoes, drained
2 tablespoons red wine vinegar 1 tablespoon fresh tarragon,
1/2 cup orange juice chopped
2 tablespoons lime juice 1 tablespoon fresh thyme, chopped
1 tablespoon lemon juice 1 stick (1/4 pound) unsalted butter
2 teaspoons Tabasco sauce Salt and pepper to taste
4 tablespoons olive oil
1. To prepare the pork chops, combine all ingredients except bay leaves, pork,
wine and water in a bowl. Add bay leaves and pork chops. Cover, refrigerate
and let marinate for 6-8 hours, turning the chops a few times.
2. Remove chops from the marinade and grill over medium heat for
6-8 minutes per side, or until they are completely cooked.
3. While the chops are grilling, place the marinade in a saucepan with
wine and water. Bring to a boil, reduce heat and simmer for about
10 minutes. Adjust the seasoning with salt and pepper.
4. To prepare the ragout, render bacon in a heavy pot. Add onions and lightly
caramelize. Add lentils and half the stock; simmer for 30 minutes, slowly
adding stock as needed to make onions and lentils tender but not mushy.
5. Add tomatoes (no juice) and herbs and cook until tender. Add butter and
cook until melted. Adjust seasoning to taste. Spoon sauce over the grilled
chops and serve on top of the ragout. Makes 6 servings.
* Brands may vary by region; substitute a similar product.
I Chef’s Choice
Reuben Baked Potatoes
MOSEY’S/SHENSON5
4 large baking potatoes 1 garlic clove, minced
2 cups cooked Mosey’s/Shenson* 1/4 cup prepared horseradish sauce
corned beef brisket, shredded 1 teaspoon caraway seed
1 cup drained sauerkraut, 8 ounces cream cheese,
chopped softened
1 cup shredded Swiss cheese 1/4 cup grated Parmesan cheese
3 tablespoons chopped 1/4 teaspoon paprika
green onions
1. Preheat oven to 425°F.
2. Bake potatoes for 45 minutes, or until tender. Let cool, then cut
potatoes in half and scoop out flesh, leaving skins intact. Save the
skins and potato meat.
3. Dice corned beef and place in a bowl. Add sauerkraut and mix in
shredded Swiss cheese. Add green onions, garlic, horseradish sauce
and caraway seed.
4. In another bowl, mash potato with cream cheese. Stir into the
corned beef mixture. Mound the filling in the potato skins, top with
Parmesan and sprinkle with paprika.
5. Bake at 375°F for 30-40 minutes, or until heated through. Serve
immediately. Makes 4-8 servings.
* Brands may vary by region; substitute a similar product.
