Creole Pork And Veal Stew Recipes

GREEN CHILE STEW WITH PORK

Steps:

• In a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.
• Place the meat in 3 to 4-quart covered casserole and add celery, tomatoes, chilies, and garlic.
• Add about 1 cup chicken broth or water to skillet pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil. Add to pot with enough additional water or broth to barely cover the ingredients. Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. If stew is not hot enough, add a bit of jalapeno salsa.

CREOLE PORK CHOPS

Steps:

• In a small bowl, combine the first six ingredients; rub over both sides of pork. , In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the remaining ingredients. Cover and cook 4-6 minutes longer or until a thermometer reads 145°. Let stand for 5 minutes before serving.

PERUVIAN PORK STEW WITH CHILES, LIME AND APPLES

Steps:

• Heat the olive oil in a skillet and brown the pork in it on all sides; you may have to do this in batches for the most efficient browning. Meanwhile, sauté the onions and apples in a pan with the chiles, bay leaves and cloves until the onions are tender, about 10 minutes.
• Combine all the ingredients in a saucepan, Dutch oven or slow cooker. Bring to a boil, then adjust the heat so the mixture bubbles steadily but not vigorously. (If you're using a slow cooker, turn it to high and walk away for 4 or 6 hours.)
• Cook, stirring every 30 minutes or so, until the meat is very tender and just about falling apart, at least an hour. Taste and adjust the seasoning, then lower the heat (this will keep well for at least an hour before serving). Remove the meat, then reduce the broth as necessary; serve over steamed rice, garnished with cilantro.

PORK CHOPS CREOLE

Steps:

• Place flour in a large resealable plastic bag. Add the pork chops, one at a time, and shake to coat. , In a large skillet, brown pork chops, over medium-high heat, on both sides in oil. Remove chops and keep warm. , In the drippings, saute onion, green pepper, celery and garlic until vegetables are tender. Stir in the tomatoes, salt, sugar, thyme, pepper and hot pepper sauce., Return pork chops to the pan. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 160°. Serve sauce with pork chops; sprinkle with parsley.

CREOLE PORK AND VEAL STEW

Steps:

• Season veal and pork with salt, pepper, and cayenne.
• In a large Dutch oven, heat oil over medium heat.
• When oil is hot, stir flour in gradually.
• Lower heat.
• It is very important that you keep stirring constantly.
• After all of the flour has been combined with the oil, turn the heat down very low and cook until golden brown, still stirring constantly.
• Add seasoned meat to the roux and simmer, uncovered over medium heat, turning occasionally until browned on all sides (15 minutes).
• Add celery, onion, garlic, thyme, and green pepper, and sauté until onion is wilted (5 minutes).
• Add tomato juice and water, and mix well.
• Let cook overlow heat until meat is tender (30 minutes).
• Serve over rice.

CREOLE PORK STEW

Steps:

• Season cubed pork to taste.
• Heat olive oil in large heavy dutch oven over medium heat.
• When oil is hot add half of the cubed pork and brown well.
• Remove and brown the other half then set aside.
• Add sausage to brown lightly then set aside with pork.
• Add chopped onions, celery and bell pepper to dutch oven and saute until soft scraping browned bits off the bottom, about 30 minutes.
• Add chicken broth and bring to a simmer.
• Cook for 5 minutes.
• In a large heavy stock pot heat 1/2 cup oil until hot.
• Add flour, stirring quickly.
• Stir roux over medium high heat until it turns a dark-reddish brown color (almost the color of milk chocolate - about 25 minutes).
• Add chicken broth/vegetable mixture to roux to stop the browning process (be careful as it will splatter).
• Add minced garlic, oregano, sage, worcestershire sauce, tomato paste and the remaining seasonings to taste.
• Stir until the broth is incorporated into the roux.
• Cover, lower heat and simmer gently for 45 minutes.
• Add reserved pork and sausage and return to a simmer.
• Simmer covered for 30 minutes or until pork is tender.

CREOLE-STYLE PORK ROAST

Steps:

• Combine all of the seasonings; set aside 1/2 teaspoon. In a saucepan over low heat, saute green pepper, onion and remaining seasoning mixture in butter until vegetables are tender. Stir in mushrooms and half the tomato paste. Spread mixture over the roast; place in shallow baking pan. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160°-170°. Place roast on a serving platter; keep warm. , Transfer all but 2 tablespoons drippings to a measuring cup. Add enough water to measure 1-1/2 cups; set aside. Stir flour into drippings in pan. Gradually blend the 1-1/2 cups of liquid into flour mixture, stirring until smooth. Add reserved seasoning mixture and remaining tomato paste. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Serve with the roast.

KHASHLAMA (GEORGIAN VEAL STEW)

Steps:

• Season veal with salt and pepper. Set aside.
• Heat oil in an 8 qt saucepan over medium-high heat. Add veal and cook, turning as needed, until browned (10 minutes). Add garlic, onions, and chiles. Cook, stirring occasionally, until golden (8-10 minutes).
• Add tomato paste, allspice, and paprika. Cook, stirring, until slightly caramelized (2 minutes). Add plums and stock. Bring to a boil.
• Reduce heat to medium. Cook, covered, stirring occasionally, until veal is tender (1-1 1/2 hours). Stir in cilantro, mint, scallions, tarragon, salt, and pepper. Serve with bread on the side.

CREOLE PORK TENDERLOIN WITH VEGETABLES

Steps:

• Preheat oven to 350°. Sprinkle 3 teaspoons Creole seasoning over tenderloins. In a 6-qt. stockpot, heat oil over medium-high heat. Brown tenderloins on all sides. Transfer to a roasting pan., Add fennel, eggplant, squash, pepper and shallots to stockpot; cook and stir over medium heat 3-4 minutes or until lightly browned. Add olives and garlic; cook and stir 1 minute longer. Stir in broth, thyme and remaining Creole seasoning; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until fennel is crisp-tender. Spoon vegetables and liquid around pork., Bake, uncovered, 20-25 minutes or until vegetables are tender and a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving. Cut pork into slices; serve with vegetables.

VEAL CHOPS WITH CREOLE MUSTARD CRUST

Steps:

• Position rack in bottom third of oven and preheat to 450°F. Mix together mustard, mayonnaise, and 1/2 of green onions in small bowl.
• Sprinkle chops on both sides with salt, pepper, and allspice. Heat oil in heavy medium skillet over medium-high heat. Add veal; sauté until brown, about 2 minutes per side. Transfer veal to small rimmed baking sheet. Add garlic to drippings in skillet; stir 15 seconds. Add breadcrumbs; sauté until golden and crisp, about 1 minute.
• Spread half of mustard mixture thickly atop each chop. Spoon crumbs atop mustard mixture. Bake until thermometer inserted horizontally into chops registers 135°F for medium-rare, about 7 minutes. Transfer to plates. Sprinkle with remaining green onions.