Wednesday, August 27, 2014

Citrus Pork Roast

Rub a pork butt all over with a mixture of 2 parts kosher salt, 2 parts oregano, 4 parts ground cumin and 1 part black pepper.

In the bottom of the pan (or slow cooker) place on large yellow onion chopped, 2 bay leaves, the zest and juice of one orange and 2 limes, and 1 tsp red chili flakes. Put the meat on top. Add 3/4 cup of chicken stock, water or beer. Cover it tightly and roast in a 275 degree oven for at least 7 hours or put in the slow cooker on high for 2 hrs and then on low for 6 hrs.

Use this meat to make cuban-type sandwiches, to make tacos or nachos or enchiladas, as a base for a pork chili, etc.

Friday, June 13, 2014

Ginger Soy Stir-Fry, AKA Let's Clean Out the Fridge

Yield: 4 Servings

1 T sesame oil
1 T peanut oil
1 T minced garlic
2 T minced fresh ginger
2 chicken breasts, cut into bite-sized pieces
1 small onion, sliced thin
1 red bell pepper, cut into match-sticks
1 bunch asparagus, cut into 2" pieces
1 small head broccoli (or half of a large one), cut into small florets
1 head baby bok choy, chopped (about 4 cups loose)
3 T soy sauce
salt and pepper to taste
steamed rice for 4, follow package directions

Start your rice, follow package directions, and do all of the prep work first. Mince the garlic and ginger, set aside in a small bowl together. Chop all of the veggies except the bok choy and layer together in a large bowl. Chop and rinse the bok choy, set aside in a colander to drain until you are ready for it. 

From here this will go together very quickly, try to keep everything moving. In a large wok, cast iron is best, heat oil over medium-high flame until glistening. Add the ginger and garlic to the oil and cook for 1 minute. Add the chicken, salt and pepper to taste. Stir-fry the chicken in the hot oil until it's almost cooked through, 4-6 minutes. 

Move the chicken to the sides of your pan and add the large bowl of veggies (everything except the bok choy) to the center. Stir-fry, combining the chicken with the veggies for about 4 minutes, until the veg is hot and close to crisp-tender. Add the bok choy and soy sauce to the wok. Combine with other veg/chicken and continue to stir-fry for another 2-3 minutes, until boc choy is cooked through. Pull out a piece of chicken, cut in half and check it for doneness, cook for 1-2 minutes longer if needed. Taste and add additional salt and pepper if needed.

Serve immediately over rice.

Feel free to substitute veggies or protein here. Just remember to add things to the wok based on how long they will take to cook. In the recipe above the bok choy went in last because it's cooks much faster than broccoli, asparagus, and bell pepper. Try Steak + Onions + Peppers + Mushrooms, or Shrimp + Onions + Red Bell Pepper + Pineapple. Add sliced jalapeños, dried chillies, or crushed red pepper for heat.

Wednesday, April 23, 2014

Spicy Pineapple Chicken Stir Fry

Yield: 4 Servings

8 oz pineapple
1/3 cup soy sauce
1/3 cup molasses
3 tablespoons malt vinegar
1 tablespoon tomato paste
1 tablespoon sriracha
2 cloves garlic, crushed
1/2 teaspoon grated ginger
1 bell pepper, chopped into 1 inch pieces or cut into strips
1/2 medium onion
2-3 broccoli crowns cut into 1 inch pieces
8 oz sliced mushrooms
2 pounds chicken, cut into one inch cubes
2 tablespoons vegetable oil
1 teaspoon red pepper flakes (optional)
brown rice, follow package directions for 4 servings

In a blender purée the pineapple. Add the soy sauce, molasses, vinegar, tomato paste, sriracha, garlic, and ginger, and mix well. Cover the chicken with the marinade and leave in the refrigerator for about six hours.

In a large sauté pan or wok, heat 2 tablespoons of the oil until very hot. Place the chicken with the marinade that sticks to it in the pan and fry for about 15 minutes, until chicken is well done and marinade is reduced to a caramelized coating on the chicken. Make sure you do not overcrowd the pan, so you may have to do this in batches. As the chicken finishes, move it to a large, wide bowl or platter. If you have any leftover marinade, deglaze the pain with it and reduce to thick sauce. Pour the sauce over the chicken.

Put the remaining oil into the pan and stir fry the bell pepper, onion, broccoli, and mushrooms until crisp-tender. Again, you may need to do this in batches. As the veggies finnish add them to the top of the chicken

Serve over steamed rice.

Monday, February 10, 2014

Bolognese Sauce

Source: Pappardelle with Bolognese
Yield: Approximately 10 cups

2 tablespoons extra virgin olive oil
2 carrots - peeled, minced
2 stalks celery - minced
2 cloves garlic - minced
8 ounces cremini mushrooms - minced
1 onion - minced
6 ounces tomato paste
1/2 bottle red wine
2 pounds ground beef
1 pound pappardelle pasta

Heat olive oil in a large, deep sided pan over a medium-high flame. A heavy-duty, enamel stock pot is good for this. When the oil begins to shimmer, add the veggies (carrots through onion) and saute for 20-25 minutes, until soft and tender.

Add the ground beef, season with salt and pepper and brown. Once the beef is fully cooked, add the tomato paste. Stir to combine and cook for 5 minutes. Pour in the wine. Allow the sauce to cook until the liquid has reduced by half. Check seasoning and add additional salt and pepper as required.

Add water to cover the sauce by 1 inch. Simmer on low, stirring as necessary. Continue to cook on low heat for at least 1 hour, adding additional water if needed. Flavor will improve if allowed to cook for 2-3 additional hours.

Prepare pasta according to package directions, serve with bolognese sauce.

Sunday, January 5, 2014

Chicken Posole

Source: Cooking Light
Yield: 6-8 Generous Bowls

1 tablespoon olive oil
1 half large onion, diced
2 garlic cloves, minced
3 carrots, chopped
3 stalks celery, chopped
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
2 bay leaves
1 10 oz. can tomatillos, drained and coarsely chopped
4 c chicken stock
2 c water
2 15 oz. cans white hominy, rinsed and drained
1 rotisserie chicken, picked from the bones and chopped (discard skin)
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 ripe peeled avocado, diced $
4 radishes, thinly sliced $
Cilantro leaves

Heat olive oil in a large saucepan over medium-high heat. Add onion and cook until barely softened, add celery, carrots, and garlic. As the veggies begin to cook, add the spices and bay leaf. Sauté 2 minutes. Stir in tomatillos; cook 1 minute.

Add broth and hominy; cover and bring to a boil. Uncover and cook 8 minutes. Stir in chicken cook until heated through. Remove from heat; stir in lime juice, salt, and pepper. Divide evenly among bowls. Top with avocado and radish. Garnish with cilantro, if desired.

Friday, January 3, 2014

Sour Cream Apple Pie

Source: Martha Stewart
Yield: 1 10" pie

One pie crust

Crumb Topping:
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
1 cup walnuts, coarsely chopped

Apple Filling:
1 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
Pinch of salt
16 ounces sour cream
2 eggs, room temperature, lightly beaten
2 teaspoons pure vanilla extract
6 Granny Smith or other crisp, tart apples (about 2 1/2 pounds)

Roll out dough into a 15-inch round (1/4 inch thick) on a lightly floured surface. Fit into a 10-inch pie plate. Trim edge, leaving a 1/2-inch overhang, and fold under, pressing onto rim of pie plate. Use your fingers to create a scalloped edge if desired. Refrigerate until firm, about 1 hour.

Make the crumb topping: Whisk together sugars, flour, cinnamon, and salt. Add butter, and combine with a fork or pastry cutter. Stir in walnuts, and press filling into large clumps with your hands; refrigerate until ready to use.

Preheat oven to 450 degrees with 2 racks in lower third.

Peel and core the apples, slice them into 1/4-inch wedges and put into a very large mixing bowl.

Make the filling: Whisk together granulated sugar, flour, cinnamon, and salt in a medium sized mixing bowl. Stir in sour cream, eggs, and vanilla until thoroughly combined. Pour over apples and stir to coat. Carefully fill the crust with apples. Arrange them neatly so that they are packed firmly and there are no open spaces.

Place an empty rimmed baking sheet on lowest oven rack to catch any drips, then bake pie 10 minutes. Reduce oven temperature to 350 degrees, and bake until apples are golden brown in places, juices are bubbling, and crust is golden brown, about 45 minutes.

Remove topping from refrigerator, and crumble over hot filling. Bake until topping is browned and set, apples are tender, and bottom crust is thoroughly baked, about 50 minutes. Let cool completely on a wire rack, 3 to 4 hours.

Black-Eyed Pea Queso Dip

Source: Homesick Texan
Yield: 8 servings

1/2 pound Mexican chorizo, removed from any casing
1/4 medium onion, diced
2 cloves garlic, minced
3 roasted jalapeños, seeds and stems removed, diced
1 roasted ancho pepper, seeds and stems removed, diced
16oz frozen chopped spinach, cooked per package directions but without the added water
2 cups cooked black-eyed peas, drained or one 15-ounce can of black-eyed peas, drained
8 ounces cream cheese, cubed
4 cups shredded Machego cheese (16 ounces)
1/2 cup heavy cream
1 teaspoon lemon juice
1/2 cup chopped cilantro
Salt to taste
Tortilla chips

Preheat the oven to 375 degrees. In a large oven-proof skillet, such as a cast iron skillet, heat the Mexican chorizo and onion on medium low. Add the garlic to the pan after about 3 minutes. While stirring occasionally to break up any large chunks of chorizo, cook until the chorizo and onions are cooked through, about 5-8 minutes. Remove the skillet from the heat and if you like, drain off any excess grease.

Stir into the skillet the diced peppers, black-eyed peas and spinach. Evenly distribute on top the cubed cream cheese and shredded cheese then pour in the cream. Bake uncovered until the cheese is bubbling, about 15-20 minutes. Remove from the oven and gently stir to combine everything. If you’d like a little tang, you can squeeze in some lemon juice. Garnish with chopped cilantro and add salt to taste. Serve with tortilla chips.