Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Swedish Meatballs

1 pd ground beef
1 pd ground pork
3 cups panko
1.5 cups whole milk
2 large eggs
2 garlic cloves
1/4 tsp ground allspice
3 tbsp butter
1/3 cups all purpose flour
3 cups beef broth (low sodium please)
jelly? (grape or red currant)
Egg noodles, parsley?

Preheat over to 475

In a large bowl, combine beef, pork, panko, 1/2 cup milk, eggs, garlic, 1 tbsp salt, 1/2 tsp pepper, and allspice. Mix until barely combined.

Using a rounded 1 tbsp measure, form mixture into balls (about 48). Place meatballs onto a baking sheet.

Bake until golden, about 10-12 minutes. Rotate sheets halfway.

Make sauce. In a medium saucepan, melt butter over medium-high. Add flour; cook whishing 1 minute (don’t let darken). Gradually whisk in remaining milk and broth, bring to boil. Simmer until slightly thickened, 2-3 minutes.

Combine sauce and balls in a large bowl with a slotted spoon. Toss. Serve as app.

Roasted Pork Tenderloin with Fennel & Garlic

12 garlic cloves, peeled
3 pounds fennel bulbs (3-4), fronds and stalkd removed, bolbs cored and cut into eigths.
3 tbsp olive oil
2 port tenderloins (about 1 pound each).
1/2 tsp dried oregano

Preheat oven to 475

On a baking sheet, toss garlic, fennel, and 2 tbsp oil. Season with salt/pepper. Roast 10 minutes.

Rub pork with remaining oil. Season with oregano, salt/pepper.

Remove backing sheet from over, push veggies to sides and place port in center.

Roast 20-25 minutes, until thickest part is 150.

Transfer to cutting board and rest for 5 minutes.

Apple Braised Pork Chops

Derived from

1 tbsp olive oil
2 thick-cut (about an inch), bone-in, pork chops
1 cup apple vinegar
1/4 cup salt
1/4 cup sugar
1 cup water.

Heat water and vinegar to disolve salt and sugar, cool back down, then brine pork chops 1+ hour.

Salt and pepper
4 medium red potatoes cut into large bite sized pieces
1 medium red onion
1/2 cup apple sauce
2 sprigs fresh thyme
1/2 cup cloudy apple cider (eyeball it)
1 cups chicken stock (eyeball it)
1.5 tablespoons real maple syrup or brown sugar
Juice of 1/2 lemon
Crusty bread, to serve alongside for mopping up sauce

Dry pork chops. Salt and pepper them.

Bring dutch oven with oil to 350 on stove. Brown pork chops, then set them aside.

Brown potatoes for about 5 minutes. Then add onions and brown them about another 5 minutes.

Add everything else but the lemon juice. Bring to a boil, insert pork chops, reduce to low and let simmer 25 minutes.

Remove thyme and add lemon juice.


Coriander & Oregano Brined Pork Loin

– 2/3 cup coarse salt
– 2 tbsp sugar
– 1 tbsp peppercorns
– 1 tbsp coriander seeds
– 2 sprigs oregano
– 1 bay leaf
– 1.5 pounds boneless pork loin

In a large bowl, combine 4 cups water, salt, sugar, peppercorns, coriander, oregano, and bay leaf and stir until sugar and salt dissolve. Add pork and refrigerate for 1 to 8 hours.

Grill on medium high.

Place dried pork directly over heat until browned all over. Move to cool side of the grill, cover and cook until cooked through (thickest part 140-160), about 25 minutes.

Rest for 10 minutes before slicing thinly.

Crockpot Pulled Pork

This is your shortcut solution to Carolina Pulled Pork Barbecue. While
it lacks the authentic flavor of slow smoked barbecue, if its all you
have to work with, then go for it.

* 3-4 pounds pork roast, boston butt or pork shoulder
* 3/4 cup apple cider vinegar
* black pepper and salt to taste
* 1 to 1 1/2 cups of barbecue sauce

Trim pork roast of excess fat. Lightly season with salt and
pepper. Place in a slow cooker or Crock-Pot. Pour vinegar over roast
and turn to make sure the vinegar reaches all sides. Cook on low for
10 to 12 hours or until roast is tender enough to pull apart with your

Then remove roast and discard liquid. Shred pork roast into small
pieces and return it to the slow cooker. Add barbecue sauce and stir
to mix. There should be enough barbecue sauce to coat the meat but not
so much as to make it runny.

Pork Rib Ragu

– 1 large leek
– 1 tbsp olive oil
– 4 pounds pork spare ribs, cut into 4 sections
– 2 large carrots, coarsely chopped
– 2 celery ribs, minced
– 1 cup dry white wine
– 2 tbsp unsalted butter
– 1 medium onion, halved and thinly sliced.
– 2 tbsp all purpose flour.

Preheat over to 350.

Halve leek and rinse thoroughly. Dry well and coursely chop.

In a large dutch over, heat oil over medium high.

Season ribs with salt and pepper. In batches brown ribs. Move roves to a plate.

Add leek, carrots, and celery to pot. Cook, stirring frequently, until softened. Add wine, bring to simmer, and reduce by half.

Return ribs to pot and cover with water by 2 inches. Bring to boil, cover, then move to over.

Cook until meat is falling off bones, about 3.5 hours. Move ribs to baking sheet and strain liquid into a heat proof container. When ribs are sufficiently cool, shred meat, discard fat and bones.

In a medium sauce pan, melt butter over medium. Add onion and cook until soft. Stir in flour to coat. Cook flour for a minute or two, but don’t brown. Slowly whisk in cooking liquid and simmer until thickened.

Add pork to sauce.

Serve with rice or polenta.

Orange & Cumin Pork Loin

Everyday Food, Dec 2010

– 3 pounds boneless pork loin, tied at 2″ intervals
– 2 tbsp olive oil
– 1.5 tsp ground cumin
– Coarse salt and ground pepper
– 1/2 cup fresh orange join (about 1 large orange)
– 1/4 cup white-wine vinegar
– 2 tbsp orange marmalade
– 2 tbsp chopped cilantro

Preheat over to 400.

Dry pork with paper towels. Rub with oil, salt, pepper, and cumin.

Over high, brown pork on all sides.

In a small bowl, whisk orange juice, marmalade, and vinegar.

Move pork to snug baking dish, drizzle with orange mixture.

Roast pork, basting, until cooked through (160), about 45 minutes.

Rest for 10 minutes, serve with cilantro and au jus.

Pork & Chive Pot Stickers

Everyday Food Oct ’09

Soy Ginger Sauce

Stir together:

  • 1/4 c. soy sauce
  • 3Tbsp rice vinegar
  • 1tbsp minced fresh ginger
  • 2tsp sugar
  • 1/4 tsp sesame oil

Main Dish

  • 1/4 pound ground pork
  • 1tbsp minced chives
  • 1.5 tsp soy sauce
  • 1.5 tsp dry sherry
  • 1 tsp minced fresh ginger
  • 1/2 tsp sesame oil
  • 1/2 tsp cornstarch
  • 20 wonton wrappers (about a 12 oz. package)
  • 1 tbsp vegetable oil

In a bowl, combine pork, chives, soy sauce, sherry, ginger, sesame oil, cornstarch, and 1 tbsp water.

Place a heaping tsp of mixture in the center of a wonton wrapper, wet edges, fold over, and seal.

In batches, cook dumplings in a large pot of boiling water until cooked through, ~4min.

Transfer out.  In a nonstick pan, heat oil over med high.  In batches, cook until browned, about 1.5min/side.

Serve with sauce.

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