Pork Loin

harry udell

Stuffed Pork Loin Summary

Looking for a tasty meal to serve at a party?  You can make this a day ahead of time and reheat very easily.  Or you can prepare and stuff the pork loin, then cook the day of and serve to your guests.


  • Pork Loin (Not tenderloin)
  • Dried Apricots
  • Dried Cranberries
  • Carrots
  • Onions
  • Celery
  • Dijon Mustard
  • Bread Crumbs
  • Salt
  • Pepper
  • Cooking Oil
  • Apricot Jam

Cooking Instructions and Preparation 

  1. Dice your carrots, onions, celery and dried apricots
  2. Add cooking oil to a hot pan and sauté all ingredients.  Season with salt and pepper
  3. After all ingredients are fork tender, turn off the heat and add the dried cranberries, apricot jam, dijon mustard and bread crumbs, season for taste
  4. Place this mixture on the side to cool
  5. Prepping the Pork loin is the hardest step for this dish.  I recommend you use a long thin filet knife to make the cut through then use a honer (Knife Steel) to make sure the hole goes all the way through. 
  6. After you have a hole through your pork loin, season the meat with salt and pepper
  7. Stuff the mixture after it is cooled into the crevice.  Make sure the the whole pork loin is stuffed evenly
  8. Now you have two choices.  You can sear the meat in a large sauté pan, then place in the oven in a roasting pan and cook on 375 degrees for about 35-45 minutes, with mirepoix underneath and around the loin.  Or you can grill or smoke the meat outdoors.  This takes a little longer,  but adds a lot more flavor.
  9. After the meat is cooked, let rest and then slice and serve

Side Dishes to Accompany the Pork Loin

Roasted sweet potatoes with cinnamon and cumin and grilled Asparagus 

  • Peel and medium dice sweet potatoes.  Add a little cumin, cinnamon and salt.  Toss with some cooking oil and place in a preheated 400 degree oven for about 20-25 minutes.  Serve next to your stuffed pork loin and enjoy!
  • Grilled asparagus is a quick, healthy side to make.  Cut the bottoms off on a bias, season with oil, salt, pepper and lemon zest.  Grill or place in a 400 degree oven for about 7-10 minutes depending on thickness of asparagus. 
  • Place some roasted sweet potatoes on a plat with your sliced stuffed pork loin.  Then place the asparagus on top to give the plate some hight. 
  • Remember, you eat with your eyes before you put food in your mouth.  Presentation is half the battle.  



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harry udell

Broccoli Slaw Summary 

Looking for new healthy creative ideas in the kitchen?  Look no further!  This is an awesome salad that has so much great flavor that it will be a side dish to remember.  A new way to have broccoli and the best part is that all the vegetables are raw, so you get all of the nutrients and vitamins that your body needs and wants.


  • Raw Broccoli
  • Pears
  • Cabbage
  • Dried Dates
  • Toasted Pine nuts
  • White Balsamic Vinegar
  • Lemon
  • Orange
  • Olive oil
  • Honey
  • Salt
  • Pepper

Cooking Instructions and Preparation

Toast the pine nuts on 325 degrees until golden brown, then set aside to cool

Chop your broccoli

Julienne the cabbage, pears and dates

Now lets make the dressing, 2 T white balsamic, 1 tsp fresh squeezed lemon and 1 tsp fresh squeezed orange

4 T olive oil

Whisk together and add a little bit of honey, this will help thicken the dressing and will also cut the acidity to make a more well balanced flavor profile

Combine all of the ingredients and fold in the citrus dressing

Add salt and pepper to taste, then enjoy!







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Red Cabbage

harry udell

Braised Red Cabbage Summary

This is a guaranteed crowd pleaser.  It is not a quick recipe, but it is so delicious that you will be asked to make it at every gathering.



  • Red Cabbage
  • Onions
  • Garlic
  • Apples
  • Bacon
  • Chicken Stock or Water
  • Craisins or Golden Raisins 
  • Brown Sugar
  • Apple Cider Vinegar
  • Cooking Oil
  • Salt
  • Pepper

Cooking Instructions

  1. I would recommend doing all your knife cuts first
  2. Julienne your red cabbage, and onions. Chop your garlic and bacon and slice your apples
  3. Add your cooking oil to a hot pan
  4. Sauté your bacon, onions and garlic first
  5. Then add your apples and raisins 
  6. Season with salt and pepper
  7. Add your brown sugar and vinegar, let reduce to make a gastric
  8. Now add your cabbage in medium amounts so that it does not over crowd the pan
  9. Let the cabbage cook down, after you have added all of the cabbage, add liquid, cover and set heat to low
  10. You will have to add liquid a couple of times throughout the cooking process until the cabbage is soft and tender.  This can take 1-2 hours to make perfect
  11. After Cabbage is soft and majority of liquid is cooked out, it will be ready to serve

Tips and Tricks

This dish goes really well with most proteins.  You can serve it with chicken, pork or lamb.  It goes really well with kielbasa and perogies too.  Great side for thanksgiving or any cold winter night.







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Alla Vodka Recipe

harry udell

Alla Vodka Summary

Everybody loves penne alla vodka! For an appetizer or an entree, for adults or for kids.  It does not matter.  Let me walk you through an easy but absolute guaranteed crowd pleaser.  I will give you a couple of really great garnishes to spruce up your dish too.



  • Tomato Product - canned tomatoes or fresh
  • onions
  • Garlic
  • Basil
  • Prosciutto
  • Vodka
  • Heavy Cream
  • Parmesan cheese 
  • Cooking oil
  • Salt
  • Pepper
  • Your Favorite Pasta


Cooking Instructions  

  1. The first step in making a great vodka sauce is to prepare your tomato sauce. 
  2. Add cooking oil to a hot pot and sauté onions and garlic 
  3. Season with salt and pepper
  4. Add some Prosciutto and sauté
  5. Then add your tomato product
  6. Let cook until all tomatoes are soft and falling apart, 1-2 hours 
  7. Add your basil towards the end so that the basil does not turn brown
  8. Now that your sauce is ready to go, lets start the second step
  9. Get another larger pot and sauté some garlic on medium heat, season with salt and pepper
  10. Deglaze with vodka, be careful it will flame up! you need to cook the alcohol out, so when it stops flaming you can add your cream
  11. Let the cream cook on medium heat, it will bubble up. you need it to dissipate by half, so it gets nice and thick
  12. Add some basil and parmesan cheese and let the sauce cook down for another couple of minutes
  13. once you have a silky consistency add 1 ladle of tomato sauce at a time and mix till you have that orangey pinkish color you are looking for
  14. Mix with pasta and serve it up hot!

Garnish Ideas

  • Crispy Prosciutto - Chop and render out the fat in a low heat pan, drain the fat and sprinkle over your pasta for a crispy crunchy salty texture to add to your dish
  • Fried Basil - This adds hight and color to the plate. Get some oil hot in a pan and just place the basil leaves in one at a time.  Be careful because it does pop from the moisture in the basil, flip once then place on paper towel to get excess oil off
  • Fresh Ricotta - This you can find at any Italian specialty store, it adds a creamy texture to the dish, if you can not find it you can get a generic brand like Polly-o and place it in a cheese cloth or strainer over a bowl and let the excess moisture drip out
  • Freshly Grated Cheese - Can not go wrong with some extra cheese on top, and freshly grated makes it that much better

Tricks and Tips

  • When you are making your tomato sauce canned tomatoes or fresh are best.  When you are using canned, crushed or whole both work fine.  Sclafani is my favorite brand to use.  But if the season is right, fresh tomatoes make a much better product.
  • When you add your vodka, if you have a gas stove it will flame up pretty quickly, so be prepared and you can move the pot off the heat and shake it so that it does not burn the garlic.  If you have an electric stove you are going to have to use a BBQ lighter to make it flame.  I would not recommend using a small lighter, because it flames up quickly and safety in the kitchen is top priority. 
  • Parmesan Cheese - I prefer to use Locatelli Romano and i like to grate it myself.  You can use any sort of salty grated cheese, this is just my preference.



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Grilled Cheese with Spinach Recipe

harry udell

Grilled Cheese Summary

Grilled Cheese is one of my favorite comfort foods.  It reminds me of my childhood.  But lets step it up a notch and make an adult grilled cheese!


  • Bread - your preference, multigrain, sliced thick rustic ciabatta or you can use whatever you happen to have in your pantry
  • Cheese - freshly grated cheese is the best, i used a cheddar and monterey jack mix.  But gruyere is also a really great nutty, flavorful cheese to use.
  • Butter - I like to use Plugra, it is richer and has a lot more flavor then most generic butter brands such as breakstone or land o lakes.
  • Spinach Mixture 

Spinach mixture 

Sauté fresh spinach with some chopped garlic and onion.  When cooked down deglaze with a little white wine and then finish with a dash of heavy cream to pull it all together.

Creating The Sandwich

  1. You have to make your spinach mix first.  
  2. Next step is to get a pan on medium heat, first step in cooking is a hot pan.  
  3. Now to put together the sandwich.  place a slice and a half of cheese on both sides of your bread and then place your spinach mixture in between the cheese.
  4. Add a little butter to the pan and place your sandwich in the hot pan.  Cook both sides to a light golden brown.
  5. After you have done the last step, take your sandwich out of the pan and add some of your fresh grated cheese to the pan, let it cook and melt then put your sandwich back in the pan on top of the cheese.
  6. Let the sandwich cook for another 2-3 minutes so that the cheese adheres to the bread.  
  7. Take the sandwich out of the pan, cut in half and enjoy!

What makes this grilled cheese different from all others?

The crunchy cheese on top and the melty cheese in the middle with the spinach mix makes a wonderful pairing of textures and flavors.  It will be one of the best sandwiches you have ever had.  




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Chicken Curry Salad Recipe

harry udell


  • Apples
  • Leeks
  • Red Onions
  • Shallots
  • Golden Raisins
  • Roasted Chicken
  • Madras Curry Powder
  • Salt
  • Black Pepper
  • Mayonnaise 
  • Cooking Oil

Recipe Instructions

    1. First step is to cut all of your ingredients.  You have a choice here depending on preference.  You can julienne everything or dice all of the ingredients. 
    2. After you cut the apples, leeks, red onions and shallots, you then sauté them with cooking oil and add your salt, pepper and madras curry.  It is important to cook the curry, because you need to get the grit out. 
    3. After everything is cooked down, you then deglaze the pan with a little chicken stock to get all the fond off the bottom of the pan, then scrape everything using a rubber spatula to a plate and let cool. 
    4. Once cooled add your mixture to some mayonnaise.  Mix well and add your golden raisins. 
    5. Now all you need is your chicken.  My preference is to roast a whole chicken  bone on and then pull the chicken apart after it has cooled.  You can also use boneless chicken breasts.  But the bones do give you more flavor.  
    6. So now that you have your curry mayonnaise made and your chicken is cooked and cooled, lets make the dish.  Take your chicken and your mayonnaise mixture and combine them.  After mixed, taste and add extra salt and pepper if needed. 

Recipe Tips

How to Roast Chicken

Take a whole chicken, rub it with salt, black pepper and cooking oil, then roast on 400 degrees for about 1 hour, then let rest to cool.  After cooled, pull apart.

Cooking Oil

What is the difference?  Canola oil, vegetable oil, soy bean oil are all good cooking oils because they have a high smoke point unlike olive oil.

Serving Instructions

This dish is great over a salad or on some toasted bread.  My personal preference is grilled semolina raisin bread cooked in a pan with a small amount of butter.



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Homemade Fresh Mozzarella Stuffed with Grilled Eggplant

harry udell

Fresh Mozzarella Stuffed with Grilled Eggplant

Warm fresh mozzarella, nothing better and so much easier to make then you would think.  There are many recipes and techniques, but all you really need is cheese curd, water and salt.  The first step is to get a pot of boiling salted water in one bowl, a bowl of ice water and a third bowl with room temp salted water and a little bit of milk.  The order is ice water for your hands, boiling water to melt the curd and the final bowl is the room temperature water with the salt and milk to put your mozzarella balls in.  Now this recipe is a little different because i put the curd after it was melted and formed onto a sheet trey wrapped in plastic wrap and flattened it while it was hot.  After that i placed the now flat mozzarella into the fridge to cool to let it set for about 15 to 20 minutes.  Now how to do the eggplant.  First I sliced the eggplant very thin on a mandolin, then seasoned it with salt, pepper, olive oil and a little white balsamic vinegar, then grilled the eggplant on both sides.  Be careful, because they are very thin, so they can burn easily if you do not pay attention.  After grilling them i placed them into a marinade that consists of balsamic vinegar, white balsamic vinegar, olive oil, dijon mustard, balsamic reduction, salt, pepper, basil and roasted garlic.  After i emulsified the dressing i added some small diced red onions.  You can make this a day or two ahead of time and let the eggplant absorb all the wonderful flavors.  Now that you have your eggplant mixture and flattened fresh mozzarella, you are ready to roll.  I seasoned the cheese with some salt and pepper first, then spread some roasted garlic and finally placed our delicious marinated eggplant on top and then roll.  Use the plastic wrap to help you roll the log of cheese.  When done rolling you have to rewrap the stuffed cheese and make sure to tie the ends off with some extra plastic wrap. Place in the refrigerator and let set.  When ready to serve, slice the cheese with a very sharp knife and leave the plastic wrap on so it does not fall apart while slicing.  Then peel off the extra plastic wrap and place on a platter or over a salad, you can use the extra marinade to toss with some greens and vegetables if you would like.  This recipe was outrageous! i highly recommend giving it a try.  Enjoy and have fun cooking.

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Salmon Cake with Avocado Salad

harry udell

Salmon Cake and Avocado Salad






Old Bay


Dijon Mustard




Bread Crumbs


Start with wild salmon and season it with salt, pepper and some oil.  Then roast the salmon till cooked through. Once its done place it on the side to cool.  (this recipe also works really well with leftover cooked salmon)

Sauté some fine diced onions until golden brown then place on the side and cool.

Chop some tarragon and chives, add some old bay, mayonnaise, dijon mustard, salt, pepper and some bread crumbs.  Mix together then form patties and sear in a hot pan with a little bit of oil until both sides are golden brown.



Red Onion




Olive Oil


Shred cabbage so its very thin. 

Dice the Avocado.

Julienne the red onion.

Squeeze a half of a lime.

Add the olive oil and season with salt and pepper.

Then mix and serve.

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Taco Parties

harry udell
Next time you are having a party or get together, let us come by and make you a tantalizing meal!  Whether it is cinco de mayo or a fun Saturday evening. Let us help you create the best taco collaboration you have ever had.

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BLT with Hummus

harry udell

How To Make the Hummus BLT

 Hummus Bacon lettuce and Tomato sandwich.  Sounds simple, but oh so good.  The key to the BLT is the first letter.  The Bacon!  The proper way to cook back is to place the pieces of bacon on a sheet tray and bake on 225 degrees for about 45 minutes to an hour.  Let it cook low and slow and let the bacon fat render out and the meat will get nice and crispy.  The next important part of the BLT is the Tomato!  Without a quality fresh tomato, you can’t have a great BLT sandwich.  Now the trick to the tomato is to not slice it too thin.  You have to cut the tomato with a 1/2 inch thickness and a serrated knife makes it much easier to slice the tomato.  For this sandwich I used fresh organic cabbage and a little bit of mayo so it was a little like a coleslaw minus the vinegar, sugar and mustard.  Now putting the sandwich together.  I used some hummus on the bottom of the sandwich, then placed the thick slices of tomato on top of that, put the perfectly cooked bacon on top of the tomato, then the cabbage with the little spread for mayonnaise.  I used organic 12 grain bread and placed the sandwich in an 8 inch non stick sauté pan with a little bit of butter for both sides.  Cooked the sandwich till both sides looked golden and beautiful.  After that I cut the sandwich in half and served it.  I highly recommend this sandwich for a delicious lunch or brunch idea.  For other great recipes please feel free to reach out if you want new recipe ideas or are looking for cooking classes or to have a party catered.

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