Recently we received product samples from Emeril Lagasse, including his Original Essence and Kicked Up Horseradish Mustard.  The bottle of Essence brought back very fond memories.  When we were first married, we honeymooned in New Orleans. One of the things we brought home from Louisiana was several bottles of Essence for my mother, who was infatuated with Emeril, but was unable to find his products; at that time they weren’t available in Washington.

Although we don’t have the same humidity here, as we experienced in the south, the Summer season’s heavy heat always reminds us of that sultry week in July where we began our life together.

At our house we use the outdoor grill year-round — even in the snow, but being summer it just seemed right to begin with the grill for this sandwich.

We created one of our favorite summer meals using Emeril’s great products.  BBQ Pork Sandwiches.  This recipe is super easy and fun for any casual gathering of friends.

Ingredients

Emeril’s Original Essence

Emeril’s Kicked Up Horseradish Mustard

Pork Loin Roast

Hoagie Rolls

BBQ Sauce (your personal favorite)

Red Onion, chopped

Fresh Basil, chopped

Provolone Cheese

Preparation

Using the rotisserie on our gas grill, we slowly roast the pork over low heat after seasoning it with Essence.  The length of time you will need to roast the pork loin depends on the weight, of course.  Just be certain that it reaches an internal temperature of 170 degrees.  We usually remove the pork from the grill at about 165 degrees, wrap it in foil and allow it to finish cooking and then cool enough to handle.

After it has cooled, shred the pork with your fingers or with a fork.  Place the pork into a large pan and add your favorite BBQ sauce.   Use just enough sauce to coat the pork well, but not so much that it’s swimming in sauce.  Heat the pork over medium heat stirring occasionally.  While the pork is heating prepare the rolls.

Spread each roll with Kicked Up Horseradish Mustard.  Generously top each roll with pork, and provolone cheese.  Top with onion and fresh basil.  Enjoy!

Pork with Chanterelle Zinfandel Sauce

Recently we were at the Pike Place Public Market and stumbled across a vendor selling wonderful fresh chanterelle mushrooms.  We immediately bought a couple of pounds and proceeded to speculate on what we would make with them.  The next day this savory dish of pork chops over pasta was born.  This is a great way to liven up pork chops.  It is elegant enough for special occasions, but is so delicious that you will want it on your regular menu.

Chanterelle Mushrooms

Pork with Chanterelle Zinfandel Sauce

Ingredients

4 boneless pork chops, thin

½ cup flour

½ teaspoon granulated garlic

½ teaspoon onion salt

½ teaspoon white pepper

2 tablespoons olive oil

salt and pepper, to season pork

SAUCE

1 tablespoon butter

3 cups chanterelle mushrooms, chopped

2/3 cup white onion, minced

2 large garlic cloves, minced

½ teaspoon fresh thyme (or 1/8 teaspoon dried)

½ cup chicken stock

½ cup good white zinfandel

1 tablespoon corn starch with ¼ cup water, whisked

salt and pepper, to taste

1 lb pasta (linguini or spaghetti)

fresh parsley, chopped for garnish

Preparation

Mix flour, granulated garlic, onion salt, white pepper and salt into a shallow bowl or plate.  Heat olive oil in a large frying pan over medium heat. Sprinkle salt and pepper on both sides of each pork chop, then dredge lightly in the flour mixture.  Place the pork chops into the pre-heated oil and fry until dark golden brown on each side, turning once.  Cooking times may vary due to the thickness of your cut.  Check the internal temperature to ensure it has reached 170 degrees.

In a large stockpot, boil water and cook pasta according to package directions.

In a large saucepan over medium heat, melt the butter.  Add the mushrooms, onions, garlic and thyme then sauté until the onions are very tender, approximately 12 minutes.  Add chicken stock and white wine to the mushroom mixture.  Simmer covered, over low heat until liquid is partially reduced.  Add the cornstarch/water mixture into the sauce, stirring constantly until sauce thickens.  Add salt and pepper to taste.

To plate, place drained pasta on a plate then top with the pork chop.  Ladle the mushroom sauce over the pork and pasta.  Sprinkle with parsley just before serving.

Serves 4.