Easy Pork Chop and Homemade Apple Sauce with a side of Brussels Sprouts


Italian Spice Rubbed Pork chop, cinnamon apple sauce & pan roasted Brussel sprouts

Italian Spice Rubbed Pork Chop, Cinnamon Apple Sauce and Pan Roasted Brussels Sprouts

Pork Chop Rub Recipe (for 2)  (1) Tablespoon each of:

  • Ground Sage
  • Fennel
  • Sea Salt
  • Red Pepper Flake
  • Black Pepper.
  • Mix together and rub into both sides of pork chop.
  • Pan sear both sides in olive oil
  • Bake for 10 minutes on 375 degrees.  No need to flip the chop while baking.


Easy (Sugar-free) Homemade Apple Sauce (for 2)

  • Peel (3) Granny Smith Apples
  • Add to food processor, use “pulse” until chopped
  • Saute (1) small shallot until translucent in saucepan
  • Add apples to a shot of water and cook in saucepan until tender (approx 20 min).
  • Add Cinnamon to your liking

Pork Chop Brussels Sprouts

  • Cut off bottom tips of Brussels Sprouts
  • Partially steam until tender (Heat saucepan while steaming)
  • Transfer the pan dripping from the baked pork chops into the saucepan with the partially steamed Brussels Sprouts
  • Saute & Serve!

Garlic Mojo and Apple Cider Marinated Smoked Whole Hog


Garlic Mojo Apple Cider Smoked Whole Hog

Garlic Mojo Apple Cider Smoked Whole Hog

(serves up to 70)

Before you start, you’ll need:

  1.  Clean Bathtub
  2. New shower curtain or sheet
  3. (20) 5 lb Bags of Ice

Marinade Recipe:  

  • 5 lbs of Peeled Garlic
  • 5 lbs of Grated Yellow Onion
  • 2 Bunches of Cilantro and Parsley
  • 2 Cups Kosher Salt
  • 1 Cup Black Pepper
  • 2 gallons of Orange Juice
  • 2 gallons of Apple Cider
  • 1/2 gallon Lemon Juice
  • 2 Quarts Olive Oil

Place 120 lb hog on new plastic sheet in bathtub.

Cover in marinade for 24 hours making sure there is always ice over the hog. Flip twice.

Smoke at 215 to 225 degrees for 16 hours. Chop and Serve with Apple Cider BBQ Sauce.

Garlic Mussels in Tomato Cream and White Wine Sauce


Garlic Mussels Tomato Cream White Wine Herbs

Garlic Mussels in Tomato Cream and White Wine Sauce

  • Saute garlic in olive oil *
  • Add mussels, white wine, tomato sauce, clam juice, heavy cream and cover in saucepan.
  • Finish with basil and parsley.

*TIP:     Hot Pan, Cold Oil

Roasted Octopus Salad


Roasted Octopus Salad

Roasted Octopus Salad

  • Boil whole Octopus in salt water
  • Chop Octopus
  • Roast in broiler on high
  • Finish in saute pan with olive oil, roasted garlic, lemon juice, balsamic vinegar, salt and pepper to taste.

Serve with a parsley garnish.