Pork & Plantain Chili
Serves 4
1+ pound pork cut into 1-inch cubes
1 large onion, finely diced
1 very ripe plantain, diced
1 red bell pepper, diced
1 tablespoon ground cumin
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon oregano
2 chiles, minced
1/2 cup orange juice
2 cups chicken broth
1 15-ounce can black beans, rinsed
2 4-ounce cans diced green chilies
1 15-ounce can refried black beans
Juice of 1 lime
Cilantro
Brown the pork and then set aside.
Add everything down to the OJ and cook for about five minutes. Add the
orange juice, increase the heat to high, and cook for a minute to reduce
the amount of liquid.
Stir in broth and black beans and bring to a boil. Lower the heat and
simmer for about 10 minutes and stir it a bit occasionally. Add the chili
and refried beans as well as the pork and its juices back to the pot.
Increase the heat a bit from here and cook for about two minutes, or
until refried beans have blended in. Finish with lime and cilantro.
Sunday, December 27, 2009
White Bean Soup with Pan-Fried Salami
White Bean Soup with Pan-Fried Salami
Serves 8
1 tablespoons herbes de Provence/mixed herbs
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
8-10oz spicy hard salami, cut into 1/2-inch dice
1 medium onion, finely chopped
1 lemon, peel+juice
2 carrots, finely chopped
2 celery ribs, finely chopped
30oz can Small White Beans, drained
6 cups chicken stock
1 small bunch pound kale, prepped
1/2 cup chopped flat-leaf parsley
Parmesan
In a soup pot, brown the salami, and reserve. Add the onion, carrots,
celery,garlic, lemon rind, and 1 tablespoon of mixed herbs. Season with
salt and cook over moderate heat for 2 minutes, then cover and cook until
softened, about 10 minutes.
Add the beans and chicken stock to the vegetables. Add the kale and
simmer until it is tender, about 15 minutes. Stir in the reserved salami
and lemon's juice and season with salt and pepper. Ladle the soup into
bowls, garnish with the parsley and parmesa
Serves 8
1 tablespoons herbes de Provence/mixed herbs
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
8-10oz spicy hard salami, cut into 1/2-inch dice
1 medium onion, finely chopped
1 lemon, peel+juice
2 carrots, finely chopped
2 celery ribs, finely chopped
30oz can Small White Beans, drained
6 cups chicken stock
1 small bunch pound kale, prepped
1/2 cup chopped flat-leaf parsley
Parmesan
In a soup pot, brown the salami, and reserve. Add the onion, carrots,
celery,garlic, lemon rind, and 1 tablespoon of mixed herbs. Season with
salt and cook over moderate heat for 2 minutes, then cover and cook until
softened, about 10 minutes.
Add the beans and chicken stock to the vegetables. Add the kale and
simmer until it is tender, about 15 minutes. Stir in the reserved salami
and lemon's juice and season with salt and pepper. Ladle the soup into
bowls, garnish with the parsley and parmesa
Milk-Braised Pork
Milk-Braised Pork
Serves 4
2.5lbs pork loin roast, whole
2 cloves garlic
~3 cups Whole Milk
Thyme
Salt and Pepper
Brown pork well in a dutch oven, and remove.
Add the garlic and thyme for 10 seconds, and deglaze with 2 cups of the
milk. Let simmer 20 minutes.
Add the pork and more milk to get to 2/3 up the meat, and braise until
thermometer reads 140F.
Remove and let rest. Cook down the milk (add slurry or beurre maniere if
needed) to a sauce - nut brown if possible. Blend the sauce to make it
uniform.
Served with roasted brussels sprouts and potatoes.
Serves 4
2.5lbs pork loin roast, whole
2 cloves garlic
~3 cups Whole Milk
Thyme
Salt and Pepper
Brown pork well in a dutch oven, and remove.
Add the garlic and thyme for 10 seconds, and deglaze with 2 cups of the
milk. Let simmer 20 minutes.
Add the pork and more milk to get to 2/3 up the meat, and braise until
thermometer reads 140F.
Remove and let rest. Cook down the milk (add slurry or beurre maniere if
needed) to a sauce - nut brown if possible. Blend the sauce to make it
uniform.
Served with roasted brussels sprouts and potatoes.
Braised Beef with Leeks and Winter Veg
Braised Beef with Leeks and Winter Veg
Serves 6
2lbs chuck steak, trimmer and cubed.
2 tbs chile bean sauce or similar
2 cloves garlic, minced
1 inch ginger, minced
3 jalapeno, chopped
2 leeks, sliced
2 star anise
1 can diced tomatoes
2 cans broth
3 cups sliced carrots
1 gigantic rutabaga, cubed (another 2.5-3 cups)
1 small cabbage, rough chopped
2 tbs balsamic vinegar
scallions, sichuan peppercorns
Heavily season the steak, and brown in a big pot. Reserve.
Saute the chile sauce and aromatics for a few minutes. Add back the beef, along with anise, tomatoes, and broth. Simmer 2 hours.
Add the hard veg and simmer another 20 minutes. Add the cabbage and simmer, stirring, another 15-20 minutes. Garnish and serve.
Serves 6
2lbs chuck steak, trimmer and cubed.
2 tbs chile bean sauce or similar
2 cloves garlic, minced
1 inch ginger, minced
3 jalapeno, chopped
2 leeks, sliced
2 star anise
1 can diced tomatoes
2 cans broth
3 cups sliced carrots
1 gigantic rutabaga, cubed (another 2.5-3 cups)
1 small cabbage, rough chopped
2 tbs balsamic vinegar
scallions, sichuan peppercorns
Heavily season the steak, and brown in a big pot. Reserve.
Saute the chile sauce and aromatics for a few minutes. Add back the beef, along with anise, tomatoes, and broth. Simmer 2 hours.
Add the hard veg and simmer another 20 minutes. Add the cabbage and simmer, stirring, another 15-20 minutes. Garnish and serve.
Baked Salami and Radicchio Pasta
Baked Salami and Radicchio Pasta
6 to 8 servings
olive oil
2 medium garlic cloves, minced
1 medium onion, small dice
2 tsp pepper flakes
12oz diced salami
16oz Tomato Sauce
3-4 heads radicchio, sliced into 1/2-inch strips
1/2 cup cream
1 pound ziti with lines
8 ounces fresh mozzarella, diced or shredded
1 Pint Cherry/grape tomatoes, whole
Pre-heat the oven to 400f.
In a medium saucepan over medium heat, brown the salami. Add garlic and
onion, season well with salt, and cook until translucent. Add tomato sauce
and radicchio and cream, and cook until radicchio is wilted, about 5
minutes. Taste and adjust seasoning as necessary.
Half-cook the pasta, drain well.
Mix everything except a bit of the mozzarella and put into 9x13 baking
dish. Top with leftover mozzarella and parmesan. Cook 20 minutes, or
until done.
6 to 8 servings
olive oil
2 medium garlic cloves, minced
1 medium onion, small dice
2 tsp pepper flakes
12oz diced salami
16oz Tomato Sauce
3-4 heads radicchio, sliced into 1/2-inch strips
1/2 cup cream
1 pound ziti with lines
8 ounces fresh mozzarella, diced or shredded
1 Pint Cherry/grape tomatoes, whole
Pre-heat the oven to 400f.
In a medium saucepan over medium heat, brown the salami. Add garlic and
onion, season well with salt, and cook until translucent. Add tomato sauce
and radicchio and cream, and cook until radicchio is wilted, about 5
minutes. Taste and adjust seasoning as necessary.
Half-cook the pasta, drain well.
Mix everything except a bit of the mozzarella and put into 9x13 baking
dish. Top with leftover mozzarella and parmesan. Cook 20 minutes, or
until done.
Sunday, November 15, 2009
Pasta with Lamb Ragu
Pasta with Lamb Ragu
Serves 6
1.5 lbs lamb shoulder, diced, plus bones
8oz Ham, diced
2 cloves garlic, minced
1 med onion, chopped
3 carrots, small dice
1 fennel, diced
2 bay leaf
2 tsp chile flakes
2 tsp rosemary
.5oz mushrooms, soaked in 1.5c boiling water
28oz Crushed tomato
1/4-1/2c Cream or milk
1c Ricotta
Basil
1 box rigatoni or campanelle or etc
Brown the meats in a dutch oven, without the bones. Once browned, add the vegetables, bones (if applicable), and spices.
Cook for 15 minutes, until vegetables are cooked and a sauce has formed from the juices.
Add the mushrooms and their water, and boil until reduced by about half.
Add the tomatoes and simmer 45 minutes to an hour, until sauce has thickened.
Finish with cream, ricotta, and herbs, and serve over pasta.
Serves 6
1.5 lbs lamb shoulder, diced, plus bones
8oz Ham, diced
2 cloves garlic, minced
1 med onion, chopped
3 carrots, small dice
1 fennel, diced
2 bay leaf
2 tsp chile flakes
2 tsp rosemary
.5oz mushrooms, soaked in 1.5c boiling water
28oz Crushed tomato
1/4-1/2c Cream or milk
1c Ricotta
Basil
1 box rigatoni or campanelle or etc
Brown the meats in a dutch oven, without the bones. Once browned, add the vegetables, bones (if applicable), and spices.
Cook for 15 minutes, until vegetables are cooked and a sauce has formed from the juices.
Add the mushrooms and their water, and boil until reduced by about half.
Add the tomatoes and simmer 45 minutes to an hour, until sauce has thickened.
Finish with cream, ricotta, and herbs, and serve over pasta.
Sichuan Braised Brussels Sprouts with Chicken
Sichuan Braised Brussels Sprouts with Chicken
Serves 4
1.5lbs Chicken breast, cubed
3 shallots, sliced
3 cloves garlic, minced
1T ginger, minced
6 dried chilies
3T Chili bean paste, divided
4oz Mushrooms, chunked
2/3c water
1.5-2 lbs brussels sprouts, halved if very large
1 can bamboo shoots
2T soy sauce
2T oyster sauce
2t Balsamic
Juice of 1 crappy lemon
Scallion, cilantro, etc.
Mainate the chicken in soy sauce and cornstarch, if possible.
Stir-fry the chicken until almost cooked, reserve.
Cook the garlic, ginger, chilies, shallot, and bean paste for a minute, until fragrant. Add the sprouts and mix well. Cook for a few minutes, then deglaze with water. Bring to a boil, cover, and braise 15 minutes, or until sprouts are almost done.
Add everything else into the wok, and mix around until everything is hot. Top with garnishes and serve over rice.
Serves 4
1.5lbs Chicken breast, cubed
3 shallots, sliced
3 cloves garlic, minced
1T ginger, minced
6 dried chilies
3T Chili bean paste, divided
4oz Mushrooms, chunked
2/3c water
1.5-2 lbs brussels sprouts, halved if very large
1 can bamboo shoots
2T soy sauce
2T oyster sauce
2t Balsamic
Juice of 1 crappy lemon
Scallion, cilantro, etc.
Mainate the chicken in soy sauce and cornstarch, if possible.
Stir-fry the chicken until almost cooked, reserve.
Cook the garlic, ginger, chilies, shallot, and bean paste for a minute, until fragrant. Add the sprouts and mix well. Cook for a few minutes, then deglaze with water. Bring to a boil, cover, and braise 15 minutes, or until sprouts are almost done.
Add everything else into the wok, and mix around until everything is hot. Top with garnishes and serve over rice.
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