Pre-game partiers and half-time hosts from across the nation shared their regional pride by submitting grate pork tailgating recipes in the Great Pork Recipe Playoffs contest. The National Pork Board is excited to announce the eight regional finalists whose recipes all scored BIG with regional flair and pork-tastic flavor. From smoky sauces to spicy rubs, we received entries that top the taste scale, illustrate excitement for tailgating, and show regional pride.
We’re now asking you, America, to vote for your favorite finalist and help us crown the MVP of the Pork Recipe Playoffs. The grand-prize winner will travel to Miami, Fla. to meet NFL all-time leading rusher (and pork fan!) Emmitt Smith and receive tickets to the big game in February. The seven remaining finalists will each win memorabilia signed by Emmitt Smith and a year’s supply of pork, provided in the form of a $300 gift card to a major supermarket retailer in their hometown.
Get in on the “huddle” and try out each recipe at home before making the final play for your favorite. Be sure to tell your family and friends to check out the tasty recipes and vote for their favorites, too. Who said voting can’t be delicious?
Here’s the official roster:
Region One – Midwest
The Chief's Chop
from Cheryl Woodson, Missouri
4 bone in 2-inch thick pork chops
1 cup crumbled purchased or homemade cornbread
1 teaspoon minced jarred roasted garlic
1/4 cup chopped dried apricots
2 ounces goat cheese
1 teaspoon salt, divided
1 teaspoon cracked black pepper, divided
1 1/2 cup Kansas City style barbeque sauce, divided
Directions:
Preheat gas grill to 550 degrees F. While grill heats, pat chops dry and cut about a 2 inch slit into the side of each chop and form a pocket. Be careful not to cut through the sides of the chops. Combine the cornbread, roasted garlic, diced apricots and goat cheese with fingers to form a thick crumbly stuffing. Divide stuffing between the chops and secure the chops with a toothpick. Season chops on each side with salt and pepper. Place chops on the grill with the lid closed. Grill 5 minutes on the first side. While first side cooks measure 1 cup barbeque sauce in bowl for basting. Place 1/2 cup in a dish and set aside. When the first side is grilled, turn and baste with sauce. Cook second side for 5 minutes. Turn and baste. Cook for 2 minutes more on first side. Turn and baste again. Cook the last side another 2 minutes. Remove from grill and place on a cutting board. Baste the last side and tent with foil. Allow chops to rest about 5 minutes. Serve with remaining barbeque sauce and cornbread.
The chops can be stuffed ahead of time and kept cold till ready to cook.
Corn is a staple in the Midwest as are artisan cheeses. And, here in Kansas City we like our barbeque "wet." This recipe combines some traditional pairs to pork with the cornbread and apricots along with the tang of creamy goat cheese all slathered with the sweet and savory taste of Kansas City style sauce.
Pig Skin Pork Fresco Patties
from Dianna Wara, Illinois
Dressing
1/3 cups mayonnaise
1 teaspoon prepared basil pesto
Patties
1 pound fresh ground pork
2 tablespoons 100% pure grape juice
1/3 cup crushed BBQ pig skins (pork rinds)
2 tablespoons small chopped fresh basil
1/4 cup small chopped sweet onion
1 teaspoon crushed garlic
Toppings
4 slices smoked provolone cheese
1 tablespoon olive oil or olive oil spray
4 round (4-5 inch) seeded buns/rolls
4 large slices from a fresh tomato
1/4 cup dry roasted sunflower seeds
Directions:
In a small bowl, combine the mayonnaise and pesto. Set aside.
In a large bowl, add the pork, juice, pork skins, basil, onion and garlic. Mix all the ingredients well. Divide the mixture into 4 equal portions and form the portions into 4-5 inch round patties, to fit the rolls.
Over hot coals or medium-high setting on a gas grill, cook the patties on both sides until the internal temperature reaches 160 degrees F. Flip as necessary. During the last few minutes of cooking, top each patty with a cheese slice and melt slightly.
While the patties are cooking, lightly spray or brush on the olive oil to the inside of the top and bottom buns. Place them on the grill to toast. When finished toasting, take off the grill and to the top buns, evenly spread the mayo/pesto dressing. To the bottom buns, add the tomato slice and evenly sprinkle with sunflower seeds. Place the Pig Skin Patties on the bottom buns and close with the top bun.
Serves: 4 sandwiches
Region Two – South
Grilled Smoked Gouda Pork Poppers
from Judy Armstrong, Louisiana
1 (2 pound) pork loin, cut into 32 thin slices
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne
1 teaspoon garlic powder
32 jalapeno peppers
1 pound smoked Gouda cut into 32 rectangular cubes approximately ¼ inch by 2 inches
32 slices bacon
2 cups hickory smoked BBQ sauce, plus extra for dipping
Directions:
Slice the pork loin into 32 thin slices. Season both sides of slices with salt, pepper, cayenne, and garlic powder. Place the pork slices between two sheets of wax paper and pound to 1/8 inch thick.
Slice down one side of each jalapeno pepper; remove the stem and seeds. Insert the cheese cubes in each pepper.
Wrap the thin pork loin cutlets around the cheese stuffed pepper and surround the wrapped poppers with bacon. Secure in place with a toothpick.
Place the Pork Poppers in a food safe plastic bag and add the 2 cups BBQ sauce. Close the bag; refrigerate until ready to grill.
Remove the pork poppers from the refrigerator and prepare a charcoal BBQ grill to medium heat. Place the Grilled Pork Poppers over the heat and grill until the bacon begins to crisp and the pork is cooked through, approximately 2-3 minutes per side, about 8 – 10 minutes total.
Transfer the Grilled Pork Poppers to a serving dish, remove the toothpicks, and serve with additional BBQ sauce.
Makes 32 popper
Big as Texas BBQ Burger with Apple Bacon Slaw
from Lauren Wyler, Texas
Apple Bacon Slaw:
8 slices thick cut bacon, chopped
1/3 c mayonnaise
1/3 c brown sugar
1/2 tsp salt
1 tsp lemon zest
1/8 c lemon juice
1 granny smith apple with skin, julienned
1 red apple with skin, julienned
1/2 c green onions, sliced
3 c shredded cabbage
1 large red onion
Burger:
1 1/2 tsp smoked sweet paprika
1 tsp garlic powder
1/4 tsp black pepper
1/2 tsp cayenne pepper
1 tsp salt
1 Tbsp Worcestershire
2 Tbsp barbeque sauce
1 lb ground pork
1/2 c barbecue sauce
8 Texas toast sized bread slices
4 slices smoked cheddar cheese
Directions:
Preheat a gas or electric grill to medium high heat. Place a large cast iron skillet on grill and allow to heat. Add bacon to skillet and cook until crispy, about 8 minutes. Remove bacon from pan and allow to drain on paper towels. Set aside and allow to cool. While bacon is browning, combine in a large mixing bowl the mayonnaise, brown sugar, salt, lemon juice and zest. Add apples to dressing and toss to coat. Add green onion, cabbage and bacon pieces to apple mixture. Stir until all ingredients are coated with dressing; cover with plastic wrap and place in an ice chest or refrigerator. While slaw is chilling, mince 1/8 cup red onion and slice remaining onion into 1/2 inch thick slices. Place minced onion in a medium mixing bowl. Add smoked paprika, garlic powder, black pepper, cayenne pepper, salt, Worcestershire sauce, and barbecue sauce. Mix all the ingredients until it becomes a thick paste. Add ground pork to seasonings and combine thoroughly being careful not to work the meat too much. Divide meat into four equal portions and shape them into patties.
Spray the grill and a grill safe vegetable basket with non-stick grill safe spray. Place onions in the vegetable basket and allow to cook about 10-15 minutes or until cooked through. Place patties on grill and cook 8 minutes. Flip patties and brush with barbecue sauce, cooking 5 minutes more. Flip patty again and brush with remaining barbecue sauce. Top patties with smoked cheddar cheese and allow the cheese to melt 2-3 minutes. While cheese is melting, place Texas toast on the coolest section of the grill and allow bread to toast about 30 seconds on each side. Watch bread very closely to prevent burning. To assemble burger, place a burger patty on top of one piece Texas toast. Top patty with grilled onions and a large scoop of apple bacon slaw and place second piece of Texas Toast on top. Repeat with remaining burgers and serve immediately.
Serves 4
Region Three – Northeast
The "Rooney"
from Fay Vietmeier, Pennsylvania
In memory of "The Chief" ~ founder and visionary of the Pittsburgh Steelers For fans who have a hard time picking: sandwich or dessert The Rooney is meant to be eaten with a "BAM!!!" "POW!!!" and of course the "Terrible Towel"
1 whole pork tenderloin, approximately 1 1/2 pound (or 2 small tenderloins under 1 pound)
3/4 cup (fresh) orange juice
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons minced garlic (3 cloves)
Kosher Salt and freshly ground black pepper
2 tablespoon honey
1/2 cup fig preserves
3/4 pounds Fontina cheese
1 (10.1 ounces) Pillsbury big and flaky crescent rolls
1 egg beaten with a teaspoon of olive oil
Directions:
Preheat the oven to 350 degrees F.
Allow the pastry dough to come to room temp. Line a baking sheet with parchment paper
Quick prep method:
Slice the tenderloin (s) into 1/2 inch thick medallions. Place on wax or parchment paper and cover with wax paper gently pound to make slightly thinner and this helps to tenderize the meat. In skillet heat olive oil and butter. Over medium heat, sauté the garlic and medallions till golden brown. Drizzle with honey. Lightly salt and pepper while browning the pork. Use splashes of orange juice to deglaze the pan during cooking. Remove from the skillet and refrigerate to cool slightly. Cut the Fontina cheese in 6 slices should be 2 or 3 inches square and 1/4 to 1/2-inch thick. On wax or parchment paper unroll the dough and separate into triangles. Place 3 medallions of cooked pork on each pastry triangle and top with a generous spoonfuls of fig preserves and 1-2 pieces of the Fontina cheese. Wrap the dough around the pork and cheese and place on the baking sheet Brush the crescent dough packages/ "Rooney's" with the egg wash. Bake till golden brown -approximately 15 minutes. May the "Rooney" become a family favorite and memory like the Steeler Dynasty
Serves 6
(Or double the ingredients for ravenous fans – my son is only 11 and he needs 2 of these just to say "Go Steelers")
Senor Rod's World Famous Green Chili Stew
from Jennifer Horn, Pennsylvania
Skip the grill, nothing beats this warm & hearty spicy stew served with warm tortillas! This is my father-in-laws recipe, he prepares this for the halftime meal for all Broncos games.... GO BRONCOS!
2 1/2 pounds pork roast
1 large diced onion
6 cloves garlic
1 clove minced garlic
1-4 tablespoon flour to thicken
1 teaspoon salt
2 large potatoes-diced
1/4 cup olive oil
2 15 ounce cans diced tomatoes
1 box chicken broth
1/2 teaspoon ground oregano
1/4 teaspoon cumin
2 cups Hatch whole green chilis- chopped
1 jalapeno pepper- diced
Directions:
Pierce the roast 6 times with knife and place one clove garlic into each hole. Salt roast and place in 350 degree F oven for approximately 1 1/2 hours until done.
Combine onion, minced garlic, olive oil in large pot and saute 2-3 minutes until onion is clear. Add tomato, potato, broth, green chili, jalapeno, and spices-- simmer until potatoes are done.
When the roast is done, cut the meat into cubes and add to pot. Mix flour with a little water and add a little at a time to the broth until you reach desired thickness(stew). Bring to a boil and then simmer for at least 1 hour. Sample for taste and add more jalapeno if needed.
This is best if made 1-2 days in advance and stored in refrigerator.
Simply reheat stew during 1st half on low heat,
Serve with warm tortillas.....
Enjoy the flavor of the Southwest!
Region Four – West
One Handed Chipotle Pork filled Baquettes
from Christine Riccitelli, California
2 teaspoons olive oil
2 pounds lean boneless pork roast, cut into pieces
1 cup chopped onion
1 cup IPA beer
1/4 cup chipotle peppers in adobo sauce, chopped
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
3 12-16 inch baguettes
2 cups shredded Colby cheese
1 large avocado, peeled, pitted and chopped
1 large tomato, chopped
Directions:
In a Dutch oven heat olive oil. Add the pork and onion and cook until browned on all sides. Reduce the heat and cook until the onions are golden and slightly browned around the edges, about 5-10 minutes. Add beer, chipotle in adobo sauce, cumin, salt, and pepper; stir until combined, bring to a boil. Turn to low and simmer, partially covered, stirring occasionally, until the pork is fork-tender, about 1 1/2 to 2 hours. Shred the pork with a fork, let set for 5 minutes.
Cut the baquette's in half lengthwise. Using a knife cut into each length of baguette and remove the center of the bread, leaving an inch on the crust to form a hollow through the center.
Stir the cheese, avocado and tomatoes into the pork.
Fill the hollowed loaves with the pork mixture. Cut each loaf in half.
Superbowl Spectacular Swiss Cheese and
Riesling Fondue with Hot Chipotle Smoked Sausage Dippers
from Angela Spengler, New Mexico
1 package Hillshire Farms Hot Chipotle Smoked Sausage
1 pound Swiss cheese cubed
2 tablespoons flour
1 clove garlic minced
1 cup Riesling
2 tablespoons sherry
1 teaspoon salt
1/8 teaspoon nutmeg
Directions:
Cut smoked sausage into 1/2 inch slices. Heat in 12 inch skillet that has been sprayed with cooking spray and set to medium for about 8 minutes.
In medium bowl toss the cheese cubes and flour together. Heat garlic and wine in fondue pot set to low heat. Heat until bubbles rise to surface (not boiling). Add cheese/flour mixture, 1/4 cup at a time, stirring after each addition. Once cheese has melted add sherry, salt and nutmeg. Transfer fondue pot to table and place over flame. Transfer smoked sausage slices to a plate and set beside fondue pot. Spear sausage slices with fondue fork and swirl in fondue. Enjoy!
*Only one vote per individual/email address per day. Voting ends December 25, 2009