Food is Food: pork

Showing posts with label pork. Show all posts

For such a simple dish, I sure have a lot of additional info to cover regarding the construction of this beautiful bacon, cheddar, and spinach strata. First of which, is the somewhat unusual name. Whoever invented this recipe apparently thought it looked like layers of rock, known in geological circles as, “strata.”

I guess it sort of does, and probably would a lot more, if we used a deeper dish, and did more layers. Regardless, even with just one layer of filling in the middle, you’ll still be looking at a gorgeous casserole, which should thoroughly impress your brunch guests…bottomless Mimosas or no.

As I mentioned in the video, if you want something a little eggier, a little more quiche-like, just simply increase the amount of egg custard used. As long as your pan is deep enough, you could as much as double the eggs and cream in this.

Speaking of the cream, this is a very rich dish, so you may want to cut the cream with milk. In fact, many people use all milk for this, but I do enjoy the extra butterfat the cream provides. As usual, let your conscience be your guide.

Above and beyond that, this recipe just begs for personalization. I’m not sure what your favorite omelet ingredients are, but I do know they would work in this, and work really well. I hope you give this a try soon. Enjoy!

Ingredients for 12 portions:

1 pound loaf of day old bread, cubed

12 large eggs

2 1/2 cups heavy cream, milk, or any combination thereof

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

pinch cayenne

pinch nutmeg

1 pound bacon, sliced and cooked crisp

1 pound fresh spinach, wilted, and squeezed dry (or enough thawed, drained frozen spinach to cover one layer)

12 ounces extra-sharp cheddar cheese, divided (use 1/2 over the first layer of bread, 1/4 over the spinach, and the last 1/4 over the top layer of bread)

- Bake at 350 F. for 45 minutes or until set. Then broil for a minute or two to brown the top.

I didn’t want to end my vacation by filming anything too strenuous, so I went with this creamy pork stew, which is one of my favorite cold weather dishes of all time. This comforting stew is very delicious, quite easy, and ready to accept all sorts of seasonal produce.

As usual, I kept the ingredient list to a minimum, as not to get in the way of demonstrating this simple procedure, but things like squash, Brussels sprouts, cabbage, mushrooms, and root vegetables, would all be wonderful swimming around in the subtly sweet, just-rich-enough sauce.

As I mention in the video, you always want to buy a nice hunk of pork shoulder, and cut your own chunks. If you want to save five minutes of work buying the pre-cut stuff in the package, go ahead, but please know you’re paying more money for a lower quality product. Not to mention, you can’t control the size and shape of the cut.

If pork isn’t your thing, this would be lovely with veal, beef, or chicken thighs. No matter which meat you use, simmer it until tender, and this simple, cider-spiked, cream sauce will turn it into a big bowl of autumn goodness. I really hope you give it a try soon. Enjoy!

Ingredients for 4 large portions:

2 tbsp vegetable oil for browning meat

2 1/2 pounds pork shoulder

salt and freshly ground black pepper to taste

1 large yellow onion, chopped

3 cloves minced garlic

2 tbsp apple cider vinegar

1/2 cup apple cider or apple juice

2 tbsp Dijon mustard

1 tbsp horseradish

1 1/4 cup heavy cream

1/4 cup chicken broth, or as needed

1 stalk celery, sliced

1 cup sliced carrots

a few sage leaves

2 sprigs thyme

2 small sprigs rosemary

*Fresh herb note: I just tossed mine in whole, but if you don’t like that texture, you can simply pick and chop herbs before adding.

1 dry bay leaf

pinch of cayenne
1/2 cup green peas, fresh or frozen

fresh apple strips and fresh chive to garnish

- Serve on steamed rice, mashed potatoes, or noodles.

As I mentioned in the intro, this chili verde was one of the first recipes I ever learned, and also one of the first times I was forced to question proper culinary technique. Having just learned the importance of browning meats in culinary school, I was, at the same time, working for a chef who rarely did.

Whether it was pork, chicken, or beef, he simply cut up the meat, threw it in a pot with the rest of the ingredients, and simmered everything until tender. By the way, he claimed that he had learned how to cook these recipes while traveling through Mexico. I remember sheepishly asking about this, and his response was something like, “Well, that's how they did it, and it tastes good to me.” He was right, it did.

In fact, it tasted great. It was then I realized that this whole cooking thing might be a little more complicated than I had imagined. So, which is really the best method? There’s no answer for that question, which is frustrating. Having said that, I do think browned meat is always going to add extra flavor, so I usually do it. The point is, everybody’s right.

Regarding the pickled red onions I used on top of my chili: I was going to save this for a video, but it’s so ultra simple that I’ll just tell you right now. Slice some red onions, add a pinch of salt, and cover with red wine vinegar. Leave this overnight in your fridge, and the next day you’ll be looking at one of the most gorgeous garnishes ever.

They’re wonderful with everything from salads, to charcuterie, to cheeseburgers; but my real hope is that you enjoy them on a bowl of this delicious green pork chili. I really hope you give it a try soon. Enjoy!

Ingredients for 4 large portions:

2 tbsp vegetable oil (heat to almost smoking before browning meat)

2 pounds boneless pork shoulder (aka pork butt), cut into 2-inch cubes

1 yellow onion, diced

2 teaspoon oregano

2 teaspoons ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne

2 to 3 teaspoon kosher salt, or to taste

about 10-12 tomatillos (about 4 cups once quartered)

3 jalapenos, seeded

1 poblano chili, seeded

6 cloves peeled garlic

1/2 cup packed cilantro leaves

2 1/2 cups chicken stock, or as needed

1 bay leaf

1 1/2 pound Yukon gold potatoes, quartered
freshly ground black pepper

sour cream and pickled red onions to garnish

- Simmer pork and sauce for an hour, add potatoes, and simmer until everything is tender.

Michele does a fantastic, sausage-stuffed pattypan squash, which was actually how these were supposed to be prepared, but someone, and we won’t name names, didn’t pay attention to buying ones of a uniform size, which is kind of a big deal if you want them to bake evenly. Okay, it was me.

In an attempt to redeem myself, I decided to grill them instead – a cooking method where any size will work – and top them with a hot chorizo vinaigrette. It’s something I’ve wanted to try for a while, and it really turned out to be a wonderful combination.

The ingredients below are just a rough guide, and you’ll have to figure out your own amounts, depending on how much squash you grill, but I do recommend a 1-to-1 ratio of sherry vinegar to olive oil/rendered chorizo fat.

I used a veal chorizo, which was very lean, so I had to add a good amount of olive oil. If you use pork chorizo, you’ll have a lot of rendered fat, so you may want to drain off most of it, keeping a few tablespoons, before adding your oil and vinegar.

Speaking of oil, don’t put any on your squash before you toss it on the grill. I used to do this myself, because it seemed logical, but it’s a bad idea. The dripping oil causes flare-ups that can make your veggies taste like gasoline, which is not good eats. Other than that, not much can go wrong with this simple summer dish. I hope you give it a try soon. Enjoy!

Ingredients for 4 portions

8 pattypan squash

kosher salt to taste

6-8 ounces fresh, raw chorizo sausage
(crumbled fine, and browned well in olive oil)

*you want to leave about 2 tablespoons rendered chorizo fat in the pan

1/4 cup extra virgin olive oil

1/3 cup sherry vinegar (or, use any vinegar you like)

splash of water to maintain moisture level if needed

1 tablespoon freshly sliced mint leaves

There are many people, myself included, that think cooking prosciutto is basically a crime against nature; but there are exceptions, and this plate of grilled peaches with burrata is one incredibly delicious example.

Having said that, I used a domestic version, which works beautifully here, so we’re not expecting you to use up your precious prosciutto di Parma.

As far as the peaches go, you want something ripe, and sweet, but still somewhat firm. Above and beyond not being too soft, you must also make sure you’re buying “freestone” peaches. Non-freestone varieties will not separate as seen in the video. Ask the produce person at the market, and if they’re not sure, have them cut one open. They’re usually happy to do so!

After you talk to them, head over to the cheese department, and pick up some burrata. This extra rich and creamy cousin of mozzarella is not that hard to find, and really puts this over the top. You could use a nice, fresh mozzarella, or even a full-fat ricotta instead, but, if at all possible, find some burrata, and treat yourself to one of the world’s great cheese experiences. I hope you give this great summer recipe a try soon. Enjoy!

Ingredients for 2 large or 4 small portions:

2 ripe, sweet, but not soft peaches (must be “freestone”)

3 or 4 thin slices prosciutto, torn in ribbons

6 ounces (about 3/4 cup) burrata cheese

salt and pepper to taste

extra virgin olive oil as needed

1 tbsp finely sliced fresh basil leaves

I'm not the best at following directions. If I feel like I can do something on my own, I will try before really thinking it through, or looking at an instruction manual. Why must there be so many words? So many steps? So many, before you begin's? I don't want to before I begin! I wanna begin!

I'm a child. This impatience can get me in trouble in the kitchen. I see a photo on pinterest and think, I can do that! I'm going to do that! And then I attempt without really thinking it through. This Bacon American Flag Pizza is case in point. I saw this photo, started jumping up and down (no really), and grabbing things in my fridge. I happened to have pizza dough in the freezer, fresh mozzarella cheese, purple potatoes (surprising), bacon (less surprising) and pizza sauce. Who needs directions!?

Well, had I looked at the ACTUAL recipe (found here), I would have realized I needed to bake the bacon first to get it crispy. And I would have realized that using alfredo sauce instead of a tomato-based sauce would have kept the cheese whiter. And if/when I make this again, I will use shredded mozzarella cheese. Oh well, you can still tell that it's a flag, right? It tasted good!

Now I want to make a patriotic dessert. Any ideas?

I’ve always wanted to try making some kind of sweet/savory bacon-studded fritter using pâte à choux, also known as that stuff you make cream puffs with. It’s such beautifully rich, eggy dough, yet fries up to a surprisingly light, puffy texture.

Today is National Doughnut Day, as you know if you’ve been on Twitter in the last 48 hours, and so I decided to give it a go, and called it a "doughnut" in a cheap attempt to garner extra National Doughnut Day web traffic. That's also why I keep mentioning National Doughnut Day.

I went full breakfast theme, and topped mine with a little maple syrup, but feel free to get your beignet on, and cover them with a pile of powdered sugar. That’s not my preference, due to the mustache issue mentioned in the clip, but people with hair-free lips seem to like it.

Whether you’re going to surprise dad with a plate of these for Fathers Day, or you just want to tell your friends and co-workers you made bacon and egg doughnuts, I hope you give these a try soon. Enjoy!

Ingredients for 8 to 10 small Bacon and Egg Doughnuts:

(this is a half a recipe, so I would highly recommend doubling everything)

6 strips bacon, sliced, browned, cooled, and chopped (save some for the tops)

1/2 cup plus 1 tbsp cold water

4 tbsp unsalted butter

1/8 tsp salt

1 tablespoon sugar

pinch of fresh nutmeg

1/2 cup all-purpose flour

1/4 tsp vanilla extract

2 large eggs

vegetable oil for deep frying

maple syrup to garnish

- Fry at 350 F. for about 7 minutes, turning often, until puffed and well-browned

* If doing in batches, hold in a warm oven

Any decent Super Bowl snack table has to have a few substantial dips, and this “loaded baked potato” dip, with its three pounds of bacon, is nothing if not substantial.

It’s also shaped like a football, which of course has been proven to taste better to people drinking beer than dips in a bowl. Speaking of beer, I think will pair nicely with something cheap, domestic, and in a can. Save the Pliny for the Kobe sliders.

Needless to say, you can doctor this dip any way you see fit. There are so many ways you can “Tom Brady” this football, and change it to your liking. Some roasted chilies would be great, or maybe even some of that pickled pepper-onion relish I’m about to show you.

If you do want a stiffer mixture, for sculpting a more realistically shaped football, you could use part cream cheese, but I liked the lighter texture, and we still got enough height to qualify as 3-D. So, if you’re looking for a fun and delicious Super Bowl dip recipe, I hope you give this a try. Enjoy!

Ingredients for 48 servings:

3 pounds bacon

3 pounds (6 cups) sour cream

1/2 pound grated extra-sharp cheddar

1 cup chopped green onions for dip, plus more chopped green parts for the “grass.”

pinch of cayenne

1/2 tsp freshly ground black pepper

lots of potato chips

I am somewhat obsessed with a dish called the Lucky Pig, it’s served at Solbar in Calistoga and I order it almost every time I dine there. It’s basically tender roast pork served with a lot of other goodies—sesame pancakes, peanuts, jalapeños, herbs and lettuce, sauces, and even a little noodle salad.

SolBar is a Michelin star restaurant at the Solage resort, but it’s got an approachable menu that has both healthy light options as well as more indulgent food and the staff couldn’t be nicer or more accommodating. Speaking of accommodating, to order the Lucky Pig I have to cajole other diners at my table to share it with me. The size of the roast pork shoulder varies, but it’s quite a lot of food. I also have to convince someone to go to Calistoga with me and since it’s about an hour and half drive, !’ve been working on my own version of it to enjoy at home.

I’ve simplified the recipe quite a bit. In my opinion there are only a few elements that are really crucial, specifically the roast pork, sesame pancakes, pineapple pickles and lime wedges. You can see the original recipe from Chef Brandon Sharp as well as a scaled back version from The Mad Priest, I referred to both in creating my own recipe. It would be great for a dinner party, just be sure to start the day before. And by all means do try the original version next time you're in Calistoga. Note: The dish is on the lounge menu, but the restaurant happily serves it in the main dining room to anyone who requests it.

The Lucky Pig

Serves about 4- 6

Roast pork

Sesame pancakes

Pineapple pickles

Roasted salted (or unsalted) peanuts

Sliced scallions

Butter lettuce leaves
Lime wedges
Jalapeño slices
Fresh basil, cilantro, and mint leaves
Peanut sauce

Sriracha sauce, optional

Serve the roast pork hot, and the rest of the ingredients cool or at room temperature. Allow each guest to "roll their own" little pork stuffed pancakes with as many of the garnishes as they like.

Roast pork

4 lbs (more or less) boneless pork shoulder
Kosher salt
10 cloves unpeeled garlic

Cut the pork into 2 pieces, pat dry, score the fat and and salt liberally on all sides. Place on a plate and let refrigerate uncovered, for 8 hours or overnight.

Preheat oven to 300 degrees. Heat a Dutch oven and sear the pork on all sides until brown. This will take about 15 minutes. Place the garlic cloves in the Dutch oven with the pork, cover and roast for about 3 hours or until very tender. I start checking it after 2 hours.

Sesame pancakes

1/2 cup all-purpose flour
1/2 cup bread flour
1 teaspoon Kosher salt
5 Tablespoons butter, melted and cooled
1 Tablespoon sesame oil
5 eggs
1 1/4 cups milk
2 teaspoons black sesame seeds

Blend all the ingredients except the sesame seeds, until smooth. Add the sesame seeds and transfer the mixture to the refrigerator to rest for up to 8 hours. Heat an 8 inch non-stick pan and make the crepes using about 2 Tablespoons of batter, be sure to stir the batter so each crepe has plenty of sesame seeds.

Pineapple pickles

3 tablespoons apple cider vinegar

1 tablespoon sugar

1/2 teaspoon Kosher salt

1/2 teaspoon sriracha sauce

20 ounce can pineapple, drained

Whisk together the apple cider vinegar, sugar, salt and sriracha sauce in a bowl. Add the pineapple and let marinate in a covered container in the refrigerator for 8 hours.

Enjoy!

Food is Food

Category

Blog Archive

Bacon Cheddar and Spinach Strata – We’re Rocking the Breakfast Casserole

Creamy Pork Stew – Easy Does It

Pork Chili Verde (Green Pork Chili) – Green and Sometimes Browned

Grilled Pattypan Squash with Hot Chorizo Vinaigrette – Almost Stuffed

Grilled Prosciutto-Wrapped Peaches with Burrata and Basil – An Exceptional Summer Exception

Bacon American Flag Pizza

Bacon and Egg Doughnuts! Perfect for Real and Made-Up Holidays

“Loaded Baked Potato” Super Bowl Dip – [Insert Deflated Football Joke Here]

The Lucky Pig Recipe

Popular Posts

Featured Post

Ginger Peach Preserves Recipe