Chef John’s Pork al Latte
When the weather gets a little colder, this pork stew really hits the spot. Pork shoulder meat is braised in a creme fraiche sauce until amazingly tender and delicious. Serve on polenta with crisp sage leaves for garnish.

Pour 1 tablespoon olive oil into a skillet place over medium heat and cook bacon stirring often until crisp and bacon fat has rendered into the skillet about 5 minutes.

Season pork cubes generously with salt and black pepper.

Remove bacon from pan and set aside reserving fat in pan.

Turn heat to medium-high and brown pork pieces in bacon drippings until well browned on both sides about 5 minutes per side.

Transfer meat to a bowl leaving pan drippings in skillet.

Turn heat to medium and stir in chopped onion and a pinch of salt.

Cook and stir onion until translucent and slightly browned about 5 minutes.

Stir garlic into onion and cook until fragrant about 1 minute.

Chicken in Garlic and Black Bean Sauce
This traditional Chinese Chicken stir-fry dish is easy to make and loaded with the flavors of pungent black bean sauce, garlic, and peppers.

Mix 1 tablespoon cornstarch with 1 tablespoon water together in a bowl.

Stir in soy sauce sugar and 1 teaspoon salt.

Add chicken; toss to combine.

Let stand to marinate about 20 minutes.

Bring water to a boil in a saucepan.

Add bean sprouts; cook just until blanched about 30 seconds; drain.

Combine 1/4 cup water oyster sauce and sugar together in a small bowl.

Gouda and Spinach Stuffed Pork Chops
Six ingredients, including thick-cut pork chops, smoked gouda, fresh spinach, horseradish mustard, panko crumbs, and Creole seasoning, are used to make delectable stuffed and breaded pork chops.

Set the oven to 400 degrees Fahrenheit (200 degrees C).

Spray cooking oil in a 9×13-inch baking dish.

On a cutting board, place each pork chop flat.

Each chop should have a deep pocket cut into it, leaving three sides intact.

Use a sharp knife held parallel to the board.

Add spinach and cheese to each pocket.

Panko crumbs should be put in a shallow dish.

Each chop should have a thin layer of horseradish spread over it.

Place the chops in the baking dish you’ve prepared.

Add some Creole seasoning.

Easy Chicken Tamale Pie
This simple chicken tamale pie is baked with a cornbread topping on top and a chunky chicken filling loaded with beans, olives, corn, and poblano peppers.

Set the oven to 400 degrees Fahrenheit (200 degrees C).

In a bowl, whisk the milk and eggs into the cornbread mixture; the batter will be slightly lumpy.

Place aside.

A big skillet with medium heat is used to heat the oil.

For about a minute, add the onion and sauté.

Poblano peppers, chicken, cumin, chili powder, and garlic are all added.

Cook and stir for 5 to 7 minutes, or until chicken is browned and crumbly.

Add the enchilada sauce, diced tomatoes, corn, and pinto beans.

Cook for 3 to 5 minutes, or until thoroughly heated.

Mixture should be poured into a 9×13-inch pan, followed by cornbread batter.

Bake for about 25 minutes, or until the cornbread topping is golden brown.

Broccoli Beef I
Sliced steak and broccoli are quickly cooked in a soy-ginger sauce. Serve over hot rice or noodles.

In a small bowl combine flour broth sugar and soy sauce.

Stir until sugar and flour are dissolved.

In a large skillet or wok over high heat cook and stir beef 2 to 4 minutes or until browned.

Stir in broth mixture ginger garlic and broccoli.

Bring to a boil then reduce heat.

Simmer 5 to 10 minutes or until sauce thickens.

Elk Chili
A simple but tasty chili recipe using ground elk meat as the base. Best served with Mexican style cornbread.

In a large deep skillet over medium heat cook the ground elk with the onion until evenly browned.

Drain off excess grease.

Pour the tomato sauce stewed tomatoes kidney beans and green chilies into the skillet with the meat and stir to blend.

Season with chili powder cumin salt pepper oregano and brown sugar.

Cover and simmer over low heat for at least one hour.

Eggless Date Cake
The flavor and aroma of dates can be found in a lovely and straightforward loaf cake made without eggs. Serve warm with vanilla ice cream or with a cup of tea.

Dates are added to milk that has been heated almost to boiling and is then refrigerated for several hours to let the dates soak.

Dates and milk should be chilled for the best flavour over night.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Make a medium loaf pan greased.

Transfer milk, dates, and brown sugar to a food processor.

Process ingredients into a paste until smooth.

With a few pulses, combine vanilla extract and vegetable oil.

Cinnamon, baking soda, and flour should all be thoroughly combined in a bowl.

Don’t overmix the batter as you pulse the flour mixture into the date paste, about 1/4 cup at a time.

With a fork, incorporate walnuts into the batter, then pour into the prepared loaf pan.

Air Fryer Sweet Potato Hash
Make this crispy, smoky sweet potato-bacon hash in your air fryer for a quick, new breakfast or brunch idea.

Preheat an air fryer to 400 degrees F (200 degrees C).

Toss sweet potato bacon olive oil paprika salt pepper and dill in a large bowl.

Place mixture into the preheated air fryer.

Cook for 12 to 16 minutes.

Check and stir after 10 minutes and then every 3 minutes until crispy and browned.

Beer-Marinated Deer Jerky
Marinated in a curry- and soy-seasoned beer mixture overnight, this deer jerky is great for camping or an on-the-go snack.

trimming venison of all fat and gristle.

Venison and beer soy sauce are combined.

In a medium stainless steel bowl, combine the ginger, Worcestershire salt, garlic, and curry powder.

For at least 8 hours or overnight, cover and chill.

Shake off excess marinade before removing the venison.

Throw away any leftover marinade.

So that the air can circulate evenly over each piece, arrange the meat on the dehydrator’s racks.

Allow to dehydrate to desired consistency as per each appliance’s instructions.

6–8 hours

Easy Pineapple Sorbet
This mouthwatering, frosty pineapple sorbet made with orange juice is an all-natural dessert that’s just perfect for kids to eat – and make!

Blend the pineapple and orange juice at high speed until smooth.

Place in a covered container and freeze for a minimum of five hours.