Carnitas

From PatiJinich.com


Ingredients

• Half a white onion peeled and coarsely chopped
• 1 1/2 cups water
• 6 cloves garlic
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1 teaspoon freshly ground black pepper
• Pinch cumin
• 4 whole cloves stems removed
• 1 tablespoon kosher or coarse sea salt or to taste
• 1 tablespoon lard vegetable shortening or oil
• 4 to 5 pounds boneless pork shoulder or butt cut into 4-inch chunks, fat on!
• 1/2 teaspoon kosher or coarse sea salt
• 2 bay leaves
• 1 cup freshly squeezed orange juice
• 2 tablespoons sweetened condensed milk

In the jar of a blender, place the water, onion, garlic cloves, marjoram, thyme, black pepper, cumin, stemmed whole cloves and 1 tablespoon salt. Puree until smooth. 

Set a large Dutch oven or heavy casserole over medium-high heat. Add the lard (or vegetable shortening or oil), and once it has heated up, add the pork chunks and sprinkle in 1/2 teaspoon of salt. Brown the meat on all sides, stirring and flipping as each side browns, about 10 minutes. 

Pour the onion mixture over the meat, let it come to a simmer and cook for 5 to 6 minutes. Pour in the orange juice and sweetened condensed milk, add the 2 bay leaves, and give it a good stir. Let it come to a simmer, then reduce heat to medium-low to low and cover. 

Cook covered, stirring and scrapping the bottom of the casserole 2 to 3 times along the way, until the meat is completely cooked and coming easily apart if you pull one piece, about one hour and a half. Remove the lid, cook for another 4 to 5 minutes. Scoop out the carnitas with a slotted spoon, leaving any fat behind, and serve in a bowl or platter. Shred with a fork, if desired, before tucking into tacos. Or do like we do, serve straight from the pot. 

Serve with warm corn tortillas and pickled jalapeños or salsa verde cruda on the side. 

My Notes: These were super tasty. It was a bit greasy so maybe setting them over a wire rack before serving would be useful. MXF

Pizza Beans

Adapted from Smitten Kitchen
 
Servings: 8
Time: 45 minutes Source: Smitten Kitchen

•     3 sausages, casings removed
•     2 tablespoons (30 ml) olive oil
•     1 large onion, chopped
•     2 celery stalks, diced
•     1 large or 2 regular carrots, diced
•     Salt and freshly ground black pepper or red pepper flakes
•     2 large garlic cloves, minced
•     1/4 cup (60 ml) dry white or red wine (optional)
•     4 ounces (115 grams) curly kale leaves, chopped or torn
•     2 1/4 cups (550 grams) crushed tomatoes or favorite jarred sauce
•     1 pound (455 grams) cooked firm-tender giant white beans
•     Up to 3/4 cup (175 ml) vegetable broth
•     1/2 pound (225 grams) mozzarella, coarsely grated
•     1/3 cup (35 grams) grated Parmesan

Prepare the beans and vegetables: Heat the oven to 475 degrees. In a 2 1/2-to-3-quart (ideally oven-safe) deep sauté pan, braiser, or shallow Dutch oven, heat the olive oil on medium-high. Add the onion, celery, and carrots.

Season well with salt and black or red pepper. Cook, sautéing, until the vegetables brown lightly, about 10 minutes. Add the garlic, and cook for 1 minute more. Add the wine, if using, to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes. Add the kale, and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer. Add the beans, and, if the mixture looks too dry or thick (canned tomatoes range quite a bit in juiciness), add up to 3/4 cup broth, 1/4 cup at a time. Simmer the mixture together over medium for about 10 minutes, adjusting the seasonings as needed.

If your pan isn’t ovenproof, transfer the mixture to a 3-quart baking dish. If it is, well, carry on.

Bake: Sprinkle the beans first with the mozzarella, then the Parmesan, and bake for 10 to 15 minutes, until browned on top. If you’re impatient and want a deeper color, you can run it under the broiler.

My Notes: I can't believe how good these were. I added Johnsonville brats--cooked them first and then cooked the veg in the sausage fat. I also used jarred tomato sauce instead of canned tomatoes (RAO's Homemade). Also I couldn't find gigante beans at the store so I just used great northerns. This was seriously tasty and relatively healthy. Lots of fiber and veg. Leftovers were just as good. MXF

Asparagus with Bacon and Hard Boiled Eggs

Adapted from Bon Appetit

Servings: 8

•     4 oz. bacon (about 4 slices)
•     2 bunches green and/or white asparagus (about 2 lb.), trimmed, ends peeled if thick
•     Kosher salt
•     ½ small shallot, finely chopped
•     3 tablespoons Sherry vinegar or red wine vinegar
•     1 tablespoon pure maple syrup
•     1 teaspoon whole grain mustard or Dijon
•     2 tablespoons olive oil
•     Freshly ground black pepper
•     4 hard-boiled large eggs, chopped
•     2 tablespoons chopped fresh tender herbs (such as chives and/or tarragon)

Cook bacon in a large skillet over medium heat, turning once, until browned and crisp, 5–8 minutes. Transfer to paper towels to drain; let cool, then crumble.

Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, 3–5 minutes, depending on thickness. (If using both green and white asparagus, cook white asparagus first to keep them from turning green.) Drain and transfer to a large bowl of ice water to cool. Drain and pat dry.

Whisk shallot, vinegar, maple syrup, and mustard in a medium bowl. Gradually whisk in olive oil until emulsified, then whisk in vegetable oil; season with salt and pepper.

Serve asparagus drizzled with vinaigrette and topped with eggs, herbs, and bacon.

Make Ahead: Vinaigrette can be made 2 days ahead; cover and chill. Asparagus can be cooked 1 day ahead; cover and chill.

My Notes: Super simple and really tasty. I skipped the shallot because I didn't have it and used Dijon instead of whole-grain mustard for the same reason. Also used red wine vinegar instead of sherry.

 MXF

Nancy's Chopped Salad

Smitten Kitchen

Makes 6 meal-sized salad or 12 side portions

OREGANO DRESSING:

•  4 cloves garlic
•  1 to 2 tablespoons dried oregano (Nancy recommends 2; I got nervous and used 1, but might not have minded more)
•  2 teaspoons kosher salt
•  Freshly ground black pepper
•  2 tablespoons lemon juice, or juice of 1 lemon
•  1/4 cup red wine vinegar
•  1/4 cup olive oil, ideally extra-virgin

SALAD AND ASSEMBLY:

•  1 (15-ounce) can chickpeas or 1 3/4 cups cooked chickpeas, drained
•  1 small red onion, peeled and sliced into paper-thin rings
•  1/2 pound provolone (see Note about varieties), sliced 1/8-inch thick then cut into 1/4-inch ribbons
•  1/2 pound salami, peeled, sliced 1/8-inch thick then cut into 1/4-inch ribbons
•  4 medium or 8 small pickled pepperoncini, sliced into rings
•  3/4 pound cherry tomatoes
•  Sea salt
•  1 head iceberg lettuce (see Note about size), halved, cored, and cut in 1/2-inch ribbons
•  1 head radicchio, halved, cored and cut in 1/4-inch ribbons
•  2 tablespoons dried oregano for garnish (optional)

Make dressing:

Roughly chop the garlic and then add the oregano, salt and up to 1/2 teaspoon ground pepper. Chop the mixture together and use the side of a knife or a mortar and pestle to make a grainy herb paste. Transfer the paste to a large salad bowl, and add the lemon juice and vinegar. Mix with a fork allowing the salt to dissolve, then add the oil and whisk with a fork until well combined. The dressing should be thick with garlic and oregano. If you’re using a small head of iceberg, transfer 1/3 the dressing into a small bowl to be used only if needed. For a larger head of iceberg, you’ll want it all.

Assemble salad:
Gently fold the chickpeas, red onion, provolone, salami, pepperoncini (including seeds and juice) into the dressing, one at a time. Halve the tomatoes lengthwise and season with 1 1/2 teaspoons sea salt. Set aside until ready to serve.

To serve:
When ready to serve, gently add the tomatoes, lettuce and radicchio to the salad bowl, along with a couple of generous pinches of oregano, and toss to combine with the dressing. Adjust seasonings to taste, adding any reserved dressing if needed. Serve immediately.

Roma Eggs

Saveur

SERVES 4–6

• 1 loaf ciabatta or foccacia (about 15 oz.), split lengthwise and cut into quarters
• ⅓ cup olive oil
• 1 cup homemade or store-bought pesto
• 8 slices prosciutto
• 2 Roma tomatoes, cored and cut into ¼"-thick slices
• Kosher salt, to taste
• 2 tbsp. white wine vinegar
• 4 eggs
• ⅓ cup freshly grated Parmesan
• Freshly ground black pepper, to taste

Heat oven to 300°. Place bread cut side up on a rimmed baking sheet; brush with ¼ cup olive oil. Bake until lightly toasted, about 8 minutes. Remove from oven and spread cut sides with pesto.

Heat remaining oil in a 10" skillet over medium-high heat. Add prosciutto and fry, turning once, until crisp, about 2 minutes. Place prosciutto on bottom halves of bread. In same pan, add tomato slices and cook, turning once, until browned on both sides, about 4 minutes. Place tomatoes on top of prosciutto.

Bring a 10" skillet of salted water to a simmer over medium heat; add vinegar. Crack eggs individually into 4 small dishes. Slip eggs into simmering water; turn off heat, cover, and cook until whites are just firm, 4 minutes. Using a slotted spoon remove eggs from water, and place on top of tomatoes and prosciutto; top with parmesan and pepper. Serve with bread tops on the side.

My Notes: Delicious and simple. They need a little sharpness though--either arugula, lemon zest, or balsamic would work well.

MXF 

Queso Fundido

Pioneer Woman

 

• ½ pounds Hot Breakfast Sausage (such As Jimmy Dean Or J.C. Potter) Or Chorizo
• 1 whole Medium Onion, Finely Diced
• 2 whole SMALL Bell Peppers (any Color Combination), Seeded And Finely Diced
• 1 pound Monterey Jack, Grated (OR Mozzarella, Or Other Stringy Melting Cheese), Grated
• Sprinkle Of Chili Powder
• 3 whole Roma Tomatoes, Diced
• ¼ cups Cilantro, Chopped
• Tortilla Chips For Serving

Prep: 10 mins / Cook: 20 mins

Preheat oven to 400 degrees.

In a large skillet, cook and crumble the sausage until brown. Remove from skillet and drain on a paper towel. Pour off any excess fat. Add onions and bell peppers to the skillet and cook over medium-high heat until the veggies are soft and golden brown, about 7-8 minutes. Remove from heat and set aside.

To build the skillet, place 1/3 of the cheese in a medium-sized ovenproof skillet. Add half the sausage. Add another third of the cheese, then as much of the veggie mixture as you’d like (you may have a little left over.) Add almost all of the remaining cheese, the rest of the sausage, then whatever cheese you have left. Sprinkle the top very lightly with chili powder.

NOTE: Depending on the size of your skillet or baking dish, you may have some ingredients left over. Just build so that the ingredients roughly reach the top of the skillet; they’ll shrink quite a bit once the cheese melts!

Place into the oven and start watching it about 4 to 5 minutes in. You want to bake it until the cheese is totally melted, hot, and slightly bubbling…but before the cheese starts to firm up/harden. (In other words, you still want the cheese to be extra gooey.)

Remove from the oven, top with the diced tomatoes, sprinkle on the tomatoes, and serve immediately with tortilla chips!

NOTE: Be sure to have everything ready so you can serve the queso fundido pretty much right out of the oven. It’s best when piping hot!

IMPORTANT: Wrap a cloth around the skillet handle so guests won’t burn themselves.

Swedish Meatballs

Martha Stewart Living

These meatballs, drizzled with cream sauce, are light, juicy, and quick to disappear. You can also serve them as a main course, with mashed potatoes, lingonberry sauce, and quick-pickled cucumbers.

YIELD: makes 72

MEATBALLS

• 2 large eggs, lightly beaten
• 1/2 cup heavy cream
• 1 tablespoon plus 1 teaspoon coarse salt
• 1 teaspoon freshly ground pepper
• 2 1/2 pounds ground beef
• 1/4 pound ground pork
• 1/4 pound ground veal
• 1 cup finely ground fresh breadcrumbs
• 1 1/2 cups boiled, peeled, and mashed potatoes (from 1 1/2 pounds russet potatoes; use a ricer for best results)
• 1/4 cup grated onion (from 1 small onion)
• 1 tablespoon extra-virgin olive oil

CREAM SAUCE

• 2 cups heavy cream
• 1 tablespoon soy sauce
• 1/2 teaspoon coarse salt
• 1/8 teaspoon freshly ground pepper

PREP: 1 HOUR / TOTAL TIME: 2 HOURS

Meatballs: Stir together eggs, cream, salt, and pepper in a large bowl. Mix in ground meats, breadcrumbs, potatoes, and onion with your hands. Cover, and refrigerate at least 1 hour and up to overnight.

Preheat oven to 350 degrees. Form meatball mixture into 1 1/4-inch balls, and place on a rimmed baking sheet.

Preheat a large skillet over medium-high heat. Add oil. Working in batches (do not crowd skillet), brown meatballs all over, about 30 seconds on each side. Transfer to another rimmed baking sheet, and bake 20 minutes.

Cream sauce: Meanwhile, add cream to drippings in skillet, and simmer until reduced by half, 25 to 27 minutes. Add soy sauce, and simmer until sauce coats the back of a spoon, about 5 minutes. Stir in salt and pepper. Transfer meatballs to a platter, and drizzle with cream sauce. Serve with beets, cucumbers, and lingonberry sauce.

Apple and Herb Stuffing for All Seasons

Smitten Kitchen

• 6 cups torn chunks French, sourdough or country loaf, torn into bits (I use 2 7-ounce demi-baguettes)
• 5 tablespoons unsalted butter
• 1 large Spanish or sweet onion, chopped small
• 1 large or 2 small stalks celery, diced small
• 1 teaspoon chopped fresh thyme leaves
• 1/2 teaspoon table salt, plus more to taste
• Freshly ground black pepper
• 1 large or 2 small firm, tart tart apples, such as Granny Smith, peeled, cored and diced small
• 1/4 cup roughly chopped flat-leaf parsley
• 3 sage leaves, minced
• 1/2 to 1 cup cup turkey, chicken or vegetable stock or broth
• 1 large egg

Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 10 to 15 minutes. Let cool in pan while you prepare the other ingredients.

Generously butter a 2-quart baking dish (a 9×5-inch loaf, 8- or 9-inch square dish, etc.) with 1 tablespoon butter. Melt remaining 4 tablespoons butter in large skillet over medium heat. Add onion, thyme, salt and lots of freshly ground black pepper and cook for 2 minutes, until becoming translucent. Add celery and cook for 2 more minutes. Add apple and saute until a bit tender, 3 to 4 minutes more.

Place bread in large mixing bowl. Scrape contents of skillet on top. Whisk egg and 1/2 cup broth or stock together and pour over. Stir in parsley and sage. Spoon into prepared pan. If mixture looks a little dry, pour remaining 1/2 cup broth over it. [This is a good place to pause, if needed. Nothing bad comes of the stuffing absorbing the liquids for longer.] Bake for 30 to 40 minutes, until brown on top and no liquid appears if you insert a knife vertically into the center of the stuffing pan and turn it slightly. Serve immediately, or reheat as needed.

Variations:
Apple, Herb and Cornbread Stuffing: You can replace two cups of the bread chunks with chunks of cornbread. This recipe is a good basic one for croutons.

Apple, Herb and Sausage Stuffing: Brown a half-pound of breakfast sausage, cut into 1/2-inch coins, in the pan, before adding the apple. Cook it until it’s just cooked through (it will have lots of time to finish in the oven). Remove it from the pan and add the apples and remaining ingredients as directed above.

Breakfast Stuffing: Bake this stuffing in a buttered loaf pan. Let it cool. Slice it off with a serrated knife with a gentle sawing motion (it’s going to break up a bit; it doesn’t matter) and toast each slice until a little brown on the cut sides. Top with a fried egg.

Green Bean Casserole

 

The Pioneer Woman

Servings: 8

•     2 pounds Fresh Green Beans, Ends Cut Off
•     4 slices Bacon, Cut Into 1/4 Inch Pieces
•     3 cloves Garlic, Minced
•     1/2 whole Large Onion, Chopped
•     4 Tablespoons Butter
•     4 Tablespoons All-purpose Flour
•     2-1/2 cups Whole Milk
•     1/2 cup Half-and-half
•     1-1/2 teaspoon Salt, More To Taste
•     Freshly Ground Black Pepper, To Taste
•     1/8 teaspoon Cayenne Pepper
•     1 cup Grated Sharp Cheddar Cheese
•     1 jar (4 Ounce) Sliced Pimentoes, Drained
•     Extra Milk For Thinning If Necessary
•     1 cup Panko Bread Crumbs

Prep Time: 20 Minutes / Cook Time: 30 Minutes

Cut green beans in half if you like pieces to be a little smaller.

Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they're cool and set aside.

Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.

In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.

Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.

Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.

 My Notes: This is really good. A step up from the classic version, but not as complicated as Martha Stewart. I used a combo of panko and crushed fried onions. The bacon brings it all together.

MXF

Pat's Famous Beef and Pork Chili

Down Home with the Neelys

Serves 4 to 6

• 6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces
• 4 cloves garlic, finely chopped
• 2 medium onions, finely chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon chipotle chili powder
• 2 teaspoons dried oregano
• 1 tablespoon smoked paprika
• Salt and freshly ground black pepper
• 1 pound 85 percent lean ground beef
• 1 pound ground pork
• 1 cup beer (recommended: Budweiser)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (24-ounce) can crushed tomatoes
• 1 (24-ounce) can diced tomatoes, with juice
• Lime wedges, for garnish
• Sour cream, for garnish
• Shredded Cheddar, for garnish
• Sliced scallions, for garnish

Prep Time: 15 min / Cook Time: 1 hr 45 min

In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic.

Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes.

Turn the heat down to low and simmer for 1 1/2 hours.

Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions

My Notes: I didn't add any chili powder, but even so with just the chipotle it was pretty spicy. Good for an adult, but too much for a child. Next time I'd go by tsps. But this was really simple and really tasty. The beer is key!

MXF

French Bread Pizzas

The Pioneer Woman

Servings: 12 

◾6 whole Deli Rolls Or Crusty Italian Rolls
◾ Jarred Marinara Sauce Or Pizza Sauce
◾ Jarred Or Refrigerated Pesto
◾2 pounds Mozzarella Cheese, Grated
◾ Grated Parmesan Cheese To Taste
◾2 Tablespoons Butter
◾1 whole Onion, Sliced
◾1/2 pound Sausage (regular Breakfast Sausage Or Italian Sausage)
◾ Pepperoni Slices
◾ Canadian Bacon Slices
◾ Pineapple Chunks, Fresh Or Canned
◾ Roma Tomatoes, Sliced
◾ Sliced Black Olives
◾ Optional Ingredients: Goat Cheese, Sliced Bell Peppers, Various Cheeses, Pepperoncinis, Jalapeno
     Slices, Diced Red Onion, Any Other Pizza Topping You'd Like!

Prep Time: 30 Minutes / Cook Time: 12 Minutes

Preheat the oven to 375 degrees.

Slice rolls in half and lay them, cut side up, on a large baking sheet.

Top each half with a generous portion of either marinara or pesto. Next, top with a generous amount of grated mozzarella and Parmesan, if you'd like. Add whatever toppings you'd like on top of the cheese!
Once all assembled, put the pan in the oven on the lowest rack for 8 to 10 minutes. Crank up the heat to 425 and put it on the highest rack until the cheese starts to bubble a bit and turn golden.

Remove and serve immediately! You can cut the pizzas in half right across the middle so there are mini-French Bread Pizzas for everyone.

Sausage Gravy and Cheddar Biscuit Pot Pie

Saveur

SERVES 6-8

GRAVY:

• 12 oz. pork breakfast sausage
• ½ cup flour
• 3½ cups milk
• 1 cup heavy cream
• 1 tbsp. apple cider vinegar
• ¼ tsp. cayenne
• Kosher salt and freshly ground black pepper, to taste

BISCUITS:

• 3 cups flour, plus more for cutter
• 3½ tsp. baking powder
• 1½ tsp. kosher salt
• 8 tbsp. unsalted butter, cubed and chilled, plus 2 tbsp. melted
• 1½ cups buttermilk
• 1½ cups shredded cheddar cheese
• ¼ cup finely chopped chives, plus more for garnish
• Hot sauce, for serving (optional)

MAKE THE GRAVY:
Heat a 4-qt. saucepan over medium-high heat; add sausage and cook, breaking it into small pieces with a wooden spoon, until browned, about 5 minutes. Add flour and cook, stirring, for 2 minutes. Add milk and cream, and bring to a boil; reduce heat to medium and cook, stirring occasionally, until gravy is slightly thickened, about 5 minutes. Add vinegar, cayenne, salt, and pepper; stir until combined and set aside.

MAKE THE BISCUITS:
Heat oven to 425°. Place flour, baking powder, and salt in a large bowl, and whisk to combine. Add butter, and using your fingers, rub mixture together until pea-size crumbles form. Add buttermilk, cheese, and chives, and stir with a fork until just combined. Transfer to a floured work surface, and gently pat dough into a 6" x 4" rectangle about 1" thick. Dip a 2" round cutter into a bowl of flour, and cut out rounds of dough.  Press scraps together and repeat with remaining dough until you have about 15 rounds. Pour gravy into a 9" x 13" baking dish and place biscuits over the top. Brush biscuits with melted butter and bake until golden, 30-35 minutes. Turn oven to broil, sprinkle biscuits with remaining cheese, and broil until cheese is browned, 2-3 minutes. Garnish with chives and serve with hot sauce, if you like.

Cocktail Meatballs

Martha Stewart Living, March 2012

Makes about 48 / Serves 8

• 2 slices white or other soft bread, torn into bite-size pieces
• 1/2 cup whole milk
• 1 pound ground beef chuck
• 1 pound ground pork
• 6 thin slices pancetta (2 1/2 ounces), finely diced
• 1/2 small onion, minced (1/3 cup)
• 2 large egg yolks, lightly beaten
• Coarse salt and freshly ground pepper
• 1/2 teaspoon mild smoked paprika (also called pimenton)
• 2 teaspoons finely chopped fresh thyme
• Extra-virgin olive oil, for frying

Prep Time: 1 hour / Total Time: 2 hours 15 minutes
To give them a light crust, which makes them easier to pick up, meatballs can be rolled in a breadcrumb-and-flour mixture before frying.
Soften bread thoroughly in milk in a large bowl. Add beef, pork, pancetta, and onion; mix with your hands. Mix in egg yolks, 2 teaspoons salt, some pepper, the paprika, and thyme.

Form into 1- to 1 1/4-inch balls. Chill in a single layer 1 hour.

Preheat oven to 300 degrees. Lightly coat a large skillet with oil, and fry meatballs in a single layer (do not crowd) over medium-high heat until browned on all sides, about 8 minutes. Repeat with remaining meatballs.
Transfer to a baking pan, and bake until cooked through, 10 to 15 minutes.

Pork and Cabbage Dumplings

Martha Stewart Living, June 2012

 

Makes 80

• 7 tablespoons vegetable oil, plus more if needed
• 6 cups thinly sliced napa cabbage (about 1/2 head)
• 1 3/4 teaspoons fine sea salt, divided
• 2 cups thinly sliced Vidalia onion
• 1/2 cup chopped fresh chives (about 1 bunch)
• 1/4 cup thinly sliced scallions (about 4 scallions), plus more for garnish
• 2 tablespoons finely chopped garlic (about 6 cloves)
• 1 1/2 pounds ground pork
• 2 tablespoons toasted sesame seeds, plus more for garnish
• 1/4 cup sesame oil
• 1/2 teaspoon freshly ground pepper, divided
• 1/2 cup soy sauce
• 1/2 cup rice vinegar
• 80 dumpling wrappers
• 2 large egg whites

Prep Time 45 minutes / Total Time 1 hour

 

Heat 1 tablespoon vegetable oil in a large saute pan or wok over high heat. Saute cabbage, stirring occasionally, until translucent, 2 to 3 minutes. Season with 1/2 teaspoon salt, and transfer to a large bowl. Heat another tablespoon vegetable oil, and saute onion, stirring occasionally, until just softened, 2 to 3 minutes. Season with 1/2 teaspoon salt, add to bowl with cabbage, and let cool 5 minutes. Process in a food processor until just coarsely chopped, and return to bowl.

Heat 2 teaspoons vegetable oil in pan over medium heat, and saute chives until just tender, about 1 minute. Transfer to chopped cabbage mixture, and let cool. Stir in scallions, garlic, pork, sesame seeds, sesame oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

Stir together soy sauce, vinegar, and remaining 1/4 teaspoon pepper in a small bowl; set dipping sauce aside.
Working with 1 wrapper at a time, moisten edge with egg whites, then place 2 teaspoons filling in center. Fold in half to form a half-moon, press edge to seal tightly, and place on a parchment-lined rimmed baking sheet.
Wipe out pan. Working in batches and wiping out pan between each, heat 1 tablespoon vegetable oil until shimmering, and sear dumplings until browned, about 1 minute per side. (If preparing in advance, stop here and steam before serving.) Add 1/4 cup water, and cover with a tight-fitting lid. Steam dumplings 2 minutes. Transfer to a platter, and loosely tent with foil to keep warm. Repeat with rest of dumplings. Garnish with scallions and sesame seeds. Serve dumplings with dipping sauce.

My Notes: These were delicious! Time-consuming to make, but simple enough. I cooked the chives and garlic before mincing everything, including the scallions. I seasoned with soy sacue and sesame oil at every stage.

MXF

Sausage, Chard and Lemon Lasagna

Martha Stewart

Serves 4

3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup finely grated Parmesan cheese (about 4 ounces)
Coarse salt and freshly ground pepper
5 cups coarsely chopped Swiss chard (about 1 bunch)
1 pound sweet Italian sausage, casings removed
1 lemon, very thinly sliced
6 no-boil lasagna noodles, preferably Barilla

Prep Time:  20 minutes / Total Time:  1 hour

Melt butter in a saucepan over high heat. Stir in flour; cook for 2 minutes. Whisk in milk. Bring to a boil, stirring. Reduce heat. Simmer for 1 minute. Remove from heat. Whisk in 3/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in chard.

Preheat oven to 350 degrees. Cook sausage in a skillet over high heat, breaking up pieces, until no longer pink, about 4 minutes.

Cover lemon slices with cold water by 3 inches in a saucepan. Bring to a boil. Reduce heat; simmer for 7 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.

Spread 1/4 cup sauce in an 8-inch square nonreactive baking dish. Top with 2 noodles, half the sausage, and 1 cup sauce. Repeat. Top with a layer of lemons, 2 noodles, then remaining sauce and lemons. Bake, covered with parchment-lined foil, for 27 minutes.

Remove from oven. Heat broiler. Uncover lasagna; top with remaining 1/4 cup cheese. Broil until bubbling, 2 to 3 minutes.

My Notes: So I liked this a lot but the lemon was odd. I liked the lemon flavor but do not want to eat a whole slice of it. I think You could scoop out the pulp and mix it with the ricotta and it would be much less abrasive. MXF

Moroccan Hand Pies with Eggplant and Apricots

Martha Stewart

FILLING:
3 tablespoons extra-virgin olive oil
1/2 medium eggplant, peeled and cut into 1/2-inch cubes (about 2 1/4 cups)
Coarse salt
1/2 recipe Ground-Meat Mix (about 1 3/4 pounds)
1/2 cup chopped dried apricots
3 tablespoons harissa

CRUST:
1 disk Pate Brisee
All-purpose flour, for surface
1 large egg, lightly beaten, for egg wash

Prep Time:  1 hour / Total Time:  3 hours, 20 minutes


Make the filling: Heat oil in a large skillet over medium-high heat. Cook eggplant with 1/2 teaspoon salt, stirring occasionally, until tender and slightly golden, about 8 minutes. Let cool.

Mix together eggplant, meat, apricots, and harissa until just combined. Divide into 8 portions (about 1/2 cup each). Form each into a plump half-moon shape.

Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out eight 6-inch circles, rerolling scraps if needed. Refrigerate on a baking sheet until slightly firm, about 20 minutes.

Preheat oven to 425 degrees. Lightly brush edges of 1 dough circle with egg wash. Top with 1 portion of meat. Fold dough to encase filling, forming a half-moon. Carefully press around edges to seal. Pleat edges using your fingers, or press with a fork. Make a vent in the top using a skewer or a knife. Repeat with remaining dough and meat, transferring pies to parchment-lined baking sheets (4 to 6 per sheet). Refrigerate until dough is very firm, about 1 hour, or freeze for 30 minutes.

Brush tops with egg wash. Bake, rotating sheets halfway through, until golden and filling is cooked through, about 40 minutes. Let cool for 10 minutes.

Cook's Note: Uncooked hand pies can be frozen, wrapped in plastic, for up to 1 month. Proceed with step 5 (no extra baking time needed).

Sweet Potato, Balsamic Onion, and Soppressata Pizza

Food & Wine

SERVINGS: 4

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 large white onion, thinly sliced
1 oregano sprig, plus 1 tablespoon leaves
1/4 cup plus 2 tablespoons balsamic vinegar
Kosher salt and freshly ground pepper
1 cup prepared mashed sweet potatoes
One 12-inch prebaked pizza crust
1 1/2 cups shredded mozzarella (7 ounces)
4 ounces thinly sliced soppressata, cut into thin ribbons

ACTIVE: 30 MIN TOTAL TIME: 45 MIN 

Preheat the oven to 450°. Set a pizza stone on the bottom of the oven (alternatively, the pizza can be baked directly on the oven rack). In a large skillet, melt the butter in the olive oil. Add the onion and oregano sprig, cover and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add 2 tablespoons of water to the skillet and cook over moderate heat until the onion is caramelized, about 10 minutes; add a few tablespoons of water to the skillet if necessary. Add the balsamic vinegar and cook over moderate heat, stirring occasionally, until it has evaporated, about 10 minutes. Discard the oregano sprig and season the onion with salt and pepper.

Spread the sweet potatoes over the pizza crust. Top with the mozzarella, onion and soppressata. Scatter the oregano leaves on top. Slide the pizza onto the stone and bake for about 10 minutes, until bubbling and golden in spots. Cut into wedges and serve.

Pork Loin with Tea and Prunes

Food & Wine

SERVINGS: 4

12 pitted prunes
2 tablespoons balsamic vinegar
2 English Breakfast tea bags
4 medium carrots, cut into 1-inch dice
4 medium Yukon God potatoes, peeled and cut into 1-inch dice
4 medium turnips, peeled and cut into 1-inch dice
3 celery ribs, cut into 1-inch chunks
2 small red onions, cut into 1-inch dice
4 tablespoons unsalted butter
Salt and freshly ground black pepper
1 tablespoon vegetable oil
1 4-rib, bone-in pork loin roast (about 3 pounds)
One 3-inch cinnamon stick, broken in half
1 cup low-sodium vegetable broth

ACTIVE: 35 MIN TOTAL TIME: 2 HRS 45 MIN 

In a saucepan, add the prunes, vinegar and 3/4 cup of water; bring to a boil. Simmer over low heat for 10 minutes. Off the heat, add the tea and let steep for 1 hour; discard the tea.

Preheat the oven to 375°. In a pot of salted boiling water, cook the carrots, potatoes, turnips and celery for 2 minutes; drain and transfer to a roasting pan. Add the onions and stir in the butter. Season with salt and pepper.

In an ovenproof skillet, heat the oil until shimmering. Season the pork with salt and pepper and cook, fat side down, over moderately high heat until browned, 4 minutes. Turn the pork and cook until browned, 3 minutes.

Set the pork in the center of the roasting pan, fat side up. Pour off the fat from the skillet. Roast the pork for 1 hour and 20 minutes, until it is almost done; return to the skillet. Increase the oven temperature to 450°. Roast the vegetables for 15 minutes, until tender.

Add the prunes and their liquid to the skillet with the cinnamon; bring to a boil. Spoon the liquid over the pork. In the upper third of the oven, roast the pork for 8 minutes, until an instant-read thermometer inserted into the thickest part reads 140°. Transfer the pork to a carving board and let rest for 10 minutes.

Add the broth to the skillet and simmer, reducing the sauce to 3/4 cup. Discard the cinnamon; season the sauce with salt and pepper. Carve the pork into chops and serve.

Bacon, Tomato and Cheddar Breakfast Bake with Eggs

Food & Wine

SERVINGS: 8

1 pound bakery white bread, cut into 1-inch cubes (16 cups)
1/4 cup extra-virgin olive oil
1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
1 large onion, halved and thinly sliced
One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
1/2 teaspoon crushed red pepper
1/2 pound extra-sharp cheddar, shredded (about 2 cups)
1/2 pound Monterey Jack cheese, shredded (about 2 cups)
2 tablespoons snipped chives
1 3/4 cups low-sodium chicken broth
Salt
8 large eggs
Hot sauce, for serving

ACTIVE: 30 MIN TOTAL TIME: 2 HRS 

Preheat the oven to 350°. Lightly oil a 9-by-13-inch glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crisp.

Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain; reserve 2 tablespoons of the fat in the skillet.

Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 minutes.

Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened. Season with salt. Spread the mixture in the baking dish and cover with lightly oiled foil.

Bake the bread mixture in the center of the oven for 30 minutes. Remove the foil and bake until the top is crispy, about 15 minutes longer. Carefully remove the baking dish from the oven and, using a ladle, press 8 indentations into the bread mixture. Crack an egg into each indentation. Return the dish to the oven and bake for about 15 minutes, until the egg whites are set but the yolks are still runny. Serve the breakfast bake right away with hot sauce.

Make Ahead: ThIS recipe can be prepared through Step 4 and refrigerated overnight.

Spaghetti with Fresh Soppressata

Food & Wine

SERVINGS: 6

4 garlic cloves
1 1/3 cups dry white wine
1 pound sweet Italian sausage, casings removed
1 teaspoon ground fennel
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1 celery rib, finely chopped
One 28-ounce can plus one 14-ounce can whole peeled tomatoes, crushed, with their liquid
Salt
1 pound spaghetti
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup chopped basil
1/4 cup chopped flat-leaf parsley

ACTIVE: 30 MIN TOTAL TIME: 2 HRS Plus overnight marinating 

In a blender, puree the garlic with 1/3 cup of the white wine. Transfer the mixture to a medium bowl. Add the sausage, fennel, black pepper and crushed red pepper and knead lightly to combine. Cover with plastic and refrigerate overnight.

In a large, deep skillet, heat the olive oil. Add the sausage mixture and cook over high heat, breaking up lumps with a spoon, until lightly browned, 6 to 7 minutes. Add the onion, carrot and celery and cook over high heat, stirring frequently, until softened, about 4 minutes. Add the remaining 1 cup of wine and cook, scraping up any browned bits, until nearly evaporated, about 5 minutes. Add the crushed tomatoes and their juices to the pan and season lightly with salt. Simmer over low heat, stirring occasionally, until thickened and reduced to about 5 cups, about 40 minutes.

In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta to the sauce and toss with the grated cheese, basil and parsley. Add the reserved cooking water and toss the pasta over moderately high heat, until nicely coated, about 2 minutes. Serve immediately.

Make Ahead: The pasta sauce can be refrigerated for up to 4 days.