Posts Tagged ‘Pork’

From Dish Jodi:

The night after Valentine’s, we made up for the previous night’s pasta and pizza binge at our local italian joint. The people watching on Valentine’s Day was amazing; the 50 year old guy fussing over wine, while his 20-something date stared into oblivion; the guy who clearly forgot to make reservations who stands silent and sheepish while his date freaks out, demanding to be sat at every (reserved) table she can see from the front desk. And our waitress, bless her soul, who was so terrible that the rest of the staff had to help her out. I hope she got to go home to a sweet Valentine to make up for her stressful night.

But anyway – tonight it’s back to simple and healthy. I LOVE pea tendrils, pea shoots, even peas themselves. Sweet, crisp and I feel like I’m filling my body with vitamins with every bite. Some bright marinade on a pork tenderloin and a lemony saute of green goodness and it’s the perfect light dinner.

1/2 C Soy Sauce
1/4 C Lemon Juice
2 T Grated Fresh Ginger
1/2 t Red Pepper Flakes
1 T Butter
Olive Oil
Quarter of a red onion, sliced thinly
Big Bunch of Fresh Pea Tendrils
1 T Grated Lemon Zest
Squirt of Lemon Juice

Mix soy sauce, ginger, pepper and lemon juice in a large bowl and marinate the pork loin in it for a least a half an hour.

Preheat oven to 350. Heat up a large pan on the stove with oil, and sear outside of loin. Then put pan and loin in the oven for 15 minutes or until cooked to you liking. Let rest.

While the meat rests, melt butter and a few more bloops of oil in a pan (I am just using the same one, wiped out) and toss in the onions. Cook until soft. Toss with pea tendrils til they are wilted. Throw in grated zest and big final squeeze of lemon juice and toss.

Plate the greens and top with slices of pork. Enjoy.

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From Dish Erin:

My husband makes fun of me all the time for my obsession with figs. Fresh, dried, reconstituted, I seriously heart figs.  Dates and prunes, too.  All three of which remind Dave of ‘old people’ food, prompting him to ask me, as I’m elbow deep in a bowl of dates and figs, “Who are you, my grandfather?!”

So imagine his trepidation when he came home after a long day of work to find me prepping a dinner made with figs. Never one to doubt his fearless chef who rarely disappoints in the kitchen, he gave it a shot. Afterward he told me it was one of the best dishes I’ve ever made. I think it was such a hit because it’s sweet and figgy enough to please a fig lover like me, but subtle enough not to be overpowering for a fig-novice like Dave. 

I served this with some rainbow chard.  To prepare, wash thoroughly and roughly chop, discarding of woody stems, then follow directions below.

Olive oil for sautéing 
Zest of 1 lemon, plus 2 tablespoons of juice 
1 medium shallot, slice
1 teaspoon grated peeled fresh ginger
1 clove garlic, minced
4 dried figs, cut into thin slices 
Two 1 1/4-inch-thick boneless pork loin chops 
1/3 chicken stock 
2 tablespoons one of the following: dry white wine, sherry or apple cider vinegar (I used sherry vinegar but white wine would be great, as would apple cider vinegar) 
1 heaping tablespoon Dijon mustard
1 tablespoon of fig jam (omit if you don’t have, it’s not a deal-breaker) 
2-3 tablespoons unsalted butter

Pat pork dry and season with salt and pepper. In a skillet heat oil over moderately high heat, until hot but not smoking, sauté pork until browned, about 1 minute on each side. Transfer pork to a plate and in fat remaining in skillet cook shallot, garlic and ginger, stirring, until fragrant, about 30 seconds.

Deglaze the pan with the wine or vinegar and stir.  Add the chicken stock, lemon zest, lemon juice, and figs and stir.

Nestle the pork back into the pan and simmer, covered, 10 minutes, or until pork is just cooked through.

While this is cooking, heat a bit of olive oil, minced garlic and red pepper flakes over medium heat. Add rainbow chard and cook for about 4-5 minutes, stirring every few minutes.  If the pan is dry you can add a tablespoon of water to help steam it. Season with salt & pepper to taste.  Cover to keep warm until pork is done.

Transfer pork to 2 plates. Allow sauce to thicken, uncovered, until reduced to a sauce-like consistency, about 1 minute. Whisk butter into fig mixture until incorporated.

Serve aside the rainbow chard with some crusty bread to mop up that buttery-sweet-zesty sauce.

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Spicy Side of Meatball Andrew is such a saucy lil cook that his work, alongside supperclubs (and friends of SLD) A Razor, A Shiny Knife and Studiofeast, recently appeared in the NY Times! Scroll through the accompanying photos to spot not one, but two SL-Dudes.

(Yeah, that’s a salad in the background. So what? It’s greens, nuts and avocado. Little lemon, yummy oil, salt n’ pepa. Shoop.)

Imagine Christmas.

We all have friends and family members who we love, but are impossible to shop for.

For my father, it’s me.

Fortunately, facing this annual dilemma, you know that your recipient has a hobby, so you start from there. But chances are they already have all of the equipment to participate in that hobby. Painters have brushes. Gun enthusiasts have guns. Cooks have knives.

It comes to you in a stroke of insight! Hobbies have consumable equipment!

Painters can’t have enough hard to find paints!
Gun nuts can’t have enough rare bullets! (I’m talking about those cop killers banned in the 90s. You know what I’m talking about.)
Cooks can’t have enough exotic foods!


A few years ago, I told my father about Exotic Meats USA. I was cooking with the Whisk and Ladle, and we had been using boar bacon, and bear rib eyes, even the occasional alligator and rattlesnake. Exotic Meats sourced all of it.

After presumably letting the idea marinate for the intervening years, my father decided to pull the trigger this Christmas.

Enter The Emu Egg.

It’s pretty stunning.

It weighs about as much as 9-10 chicken eggs.

Step one…Open it. The shell is at least 10 times as thick as a chicken egg. So have some tools ready.

Tools + Thumbs = Victory:

Now, what do you do with it? Well, anything that takes 10 eggs. I went for fresh pasta with a pork sauce.

I make pasta by weight, with a 3:2 flour to egg ratio.

Emu Egg Pasta:
510g Emu Egg, beaten. (~1 egg)
765g All purpose Flour (use your fancy flour if you’ve got it)
15g salt (~2tsp)

Sorry for the weight measures, but it does make the dough come out perfectly.

There are two styles of pasta making:
1) Make a flour well on a work surface. Pour in the egg and salt. Slowly incorporate flour and egg with a fork until it is solid enough to use your hand. Then start to knead.
2) Throw it all in a stand mixture. Mix until incorporated. Turn out onto a lightly floured work surface. Knead.
Option #1 makes you feel like an Italian grandmother, which I like. But if you don’t want to get your hands so dirty, or you like technology a lot, go for #2.
Knead the dough until it feels smooth. It should start to feel like play dough. When you pinch it, it should spring back very slightly. When you poke your finger into the middle, it shouldn’t feel sticky. This takes between 10-20 minutes.

Cover the dough with a bit of olive oil, and wrap with saran wrap, and throw in the refrigerator for 20 minutes. This is important. It lets the flour hydrate and gets the elasticity and “bite” you want in the dough.

Roll pasta in a pasta crank. Or use a rolling pin. Here I opt for technology over tradition. But it’s up to you.

Cut into fettucini-sized strips.

When you’re ready (read, after the sauce is made), get a pot of water to a boil. Add a healthy amount of salt. The pasta will take about 3 minutes to cook, depending on how thin it was rolled.

Pork Sauce:

As precise as the pasta recipe is, the sauce recipe is not.

1-2 lb pork sausage, broken apart. (as meaty as you want it)
2 tbsp olive oil
2 cloves garlic
Half a large onion.
Half as much carrot as onion
Half as much celery as onion
1 tsp red pepper flakes (skip it if using a hot Italian sausage)
2 sprigs thyme
1 tsp dried oregano or 1 sprig fresh.
1 28oz can diced tomatoes.

First make your mirepoix – diced onion, carrot, celery in a 2:1:1 ratio. If you’re feeling particularly tight, use a scale or measuring cup, but here I eyeball it. (Fun fact: mirepoix doesn’t mean anything in French, it was a royal chef’s name.)

Heat oil in a large sauté pan over medium heat. Brown the sausage, and remove.

Add garlic. Cook until very lightly golden brown.

Add mirepoix. At a minimum, cook until the onions have released some liquid and are fairly translucent. (Pro tip: adding a little salt while sweating onions will keep them from browning.) At a maximum, go del posto-style, brunoise (very finely dice) the mirepoix and let it turn to mush over low heat for 4 hours.
Add pepper flakes, thyme and oregano. Let it warm a bit.
Add tomatoes. Once hot, add the sausage back in.

Simmer for at least 15 minutes, but at this point it’ll keep warm. If it gets too dry, add some water.

Toss pasta in sauce and serve.

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From Dish Gwen:

Most of the ham we’re familiar with is cured with salt or smoked or both, but this ham is fresh, meaning it’s basically a big raw piece of pork. As much as I love cured ham, fresh ham is great because you can control the flavors and ingredients – a lot of the ham you’ll find out there is treated with preservatives and artificial flavors that aren’t so desirable.

If you’ve got a lot of time on your hands, you can cure a fresh ham yourself by packing it in salt and drying it out on a rack in your fridge for a few days. If you’re like me and you rarely think about what you’re going to make for dinner until two hours before your guests are expected to arrive, you can prepare and roast a fresh ham in 120 minutes.

– 3-4 lb fresh ham
– 3 tablespoons sea salt
– 5 cloves garlic, diced
– 2 tablespoons fresh sage, diced

Set your oven to 450 degrees. Score the top of your ham in a crisscross pattern, slicing the meat about ½ inch deep and set it in a baking pan. Dry off the ham by dabbing with a paper towel, then rub the sage, salt and garlic evenly over all sides of the ham, sweeping up any extra that falls into the pan and packing it onto the meat with your hands.

Roast the ham for 1.5 to 2 hours, until the top is crusty and browned but not burnt. While the meat cooks, make some sides – I made mac-n-cheese and steamed kale, but there are all sorts of sides that would go well with this (salad, rice, polenta – get creative!).

Pull out the ham and let it rest on a cutting board for about 10 minutes. Then slice and serve, making sure that everyone gets some of the crust, which should be savory and salty. Enjoy!

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From Dish Danielle:

As mentioned in my previous post, I spent an enchanting week out in Santa Fe last month with fellow dish Amelia. My taste buds were inundated with the regional culinary traditions of Northern New Mexico as I ate more chile in the matter of 6 days than I had in my entire life. Nose running and table slapping, I quickly fell in love with these earthy yet spicy southwestern flavors, and truly began to understand what Amelia’s fuss has been all about.

Dish A & I have been meaning to curate a large-scale dinner together for a while now, and once back in Brooklyn, we decided it was about dang time. Now that I’d had my crash course in the robust flavors of NM, we thought it only appropriate to expand my culinary horizons and base a menu off of these tastes and traditions; I, the pupil, Amelia, the seasoned veteran.

Here is a recipe for Red Chile Sauce and a Pork Tamale filling–a quick & dirty pulled pork recipe that will be stuffed into SLD’s following post, Amelia’s (hot) tamales. These are several components that will be a part of our upcoming New Mexican dinner. I hope you enjoy, and wish me luck!

(brief sidenote: Amelia & I randomly met a New Mexican last night while out on the town. He too professed his love and addiction to the coveted chiles. He ranted and raved, clenched his fists and closed his eyes for a few moments, paying what I only understood to be a brief homage to a sorely missed flavor from his hometown. New Mexicans are effing serious about their chile: to the bone).

top of menu at a local NM resto in Santa Fe....

For the Red Chile:
4-6 tbsp dried ground NM red chile
2 tbsp flour
1 tsp dried oregano
½ tsp dried cumin
a couple liberal pinches salt
a grind of pepper
2 tbsp olive oil
1 tablespoon lard (just cause I had it around)
4 c stock
1 yellow or white onion, finely diced
4 cloves of garlic minced
1 c water, or more, as needed.

Whisk 1 tbsp of the flour into the red chile in a bowl, set aside. In saucepan, heat oil and lard over medium heat. When lard is melted evenly sprinkle the other tbsp flour, and whisk to develop a roux. When it turns golden, add a touch more oil to keep it loose and sweat garlic and onions until translucent, which will happen quickly. Add chile and flour mixture. A paste will form. Stir briskly and add stock a bit at a time. Cook for a few minutes and add oregano, cumin, salt and black pepper. Turn heat to a simmer and cook, uncovered for 45 minutes -1 hour, stirring occasionally. Add water at evenly spaced intervals, since sauce will be reducing and melding. You’re aiming for a thickened sauce that’s not at all see-through. You’ll know when it’s done when the aroma of red chile’s permeates your entire apt.

(NOTE: We’re using this sauce for the pork tamale filling, but you can put it on ANYthing. Eggs, as pictured above, (yum), or any meat will be happy to be smothered in it.)
This recipe yields about 3-4 cups

For the Pork:
2 lbs pork shoulder, trimmed of fat, room temp.
2 tbsp dried ground red chile
oil for searing
red chile sauce

Once you’ve got your sauce simmering you can deal with the pork. Preheat your oven to 280. Pat it dry and rub down with the salt & chile. (you could rub it with the chile prior to getting the sauce going—giving it more time to take hold of the meat). Place dutch oven over a high flame and add the oil. Once the oil is about smoking, drop the pork on in. Sear on all sides for 20-30 seconds (or so) each.

Add 2 cups of the red chile to the pork (it does not have to be finished), turn oven down to 225, and cook for 1.5-2hrs.

Check it about half way through, and flip meat over. Once it’s cooked and cooled slightly, drain the liquid and set aside, skim as much fat as possible as it cools. Place pork on a cutting board and tear apart using 2 forks. Toss pulled meat back in pot and add a ladle full of chile, (you can use the liquid you just took out of the pork, which is now deliciously porky red chile sauce). You don’t want it to be soupy, or too gooey. Your end result should be be dry enough to be clump-able—it needs to hold its shape. Finally, place pot over low flame, leaving it uncovered to dry the filling out a bit/really incorporate the chile sauce. Reserve for future tamale making…

to be continued…

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From Dish Erin:

It’s the holidays. Season of lengthy to-do lists, gluttony and stress. Oh, also joy. That, too. For some much needed downtime amidst the chaos, I locked myself in my apartment, put up a Christmas tree and focused on food. Oh and 2 buck Chuck. He’s never too far from me.

1 whole boneless pork loin roast
Salt & pepper
1 tablespoon Dijon mustard
1 tablespoon grainy mustard
dash of sherry or apple cider vinegar
lemon zest
handful of fresh rosemary, finely minced
handful of fresh thyme, finely minced
2 cloves garlic finely minced
dash of olive oil

Brussels sprouts, halved
Fingerling potatoes, halved (make sure all the pieces are roughly the same size)
A few thinly sliced onions
More olive oil, salt, pepper and garlic

Preheat the oven to 400 degrees. Season the pork loin with salt and pepper. In a dutch oven or saute pan, heat some olive oil on high. When the pan is really hot, sear the pork on all sides until golden brown (about 4 minutes per side) to lock in the juices. Remove from heat.

Combine the next 8 ingredients in a small dish until it forms a nice paste. Coat the top and sides of the pork with the mustard paste and bake for about 50 minutes.

When the pork is about halfway cooked, saute some fingerling potatoes in a pan with olive oil (or bake them–I just didn’t have room in my oven!), some sliced onions and garlic, salt, pepper, and some of those leftover fresh herbs until tender. Ditto for brussels sprouts: coat with olive oil, salt, pepper, and saute in a pan with a lid for about 15-20 minutes. Throw a splash of Chuck Shaw wine in there. Why not?

When the pork is done, remove from the oven and let it stand for about 10 minutes. Then slice and serve with the sides.

Ho ho ho, ladies.

**Oven times and heat levels really vary, so check it at 45-50 minutes. The pork should register 160 degrees on a meat thermometer when done.

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From Dish Amelia:

Yeah, yeah, so I cook for one a lot. But when the time comes to throw an epic summer party, I can bring it, or at least parts of it. Like shoulder parts. Delicious, tender, aromatic, juicy ripped up shoulder parts. Hey, I can handle a piece of meat, okay?

You want to feed a pile of people on the cheap and make sure they are very happy? Here’s how to do it to it:

1 5lb. pork shoulder. (you could also use pork butt)
5-6 cloves of garlic, chopped or mashed into a paste
1 red onion, quartered or a bit smaller
a lot (perhaps a quarter cup, but you need to play this by ear and by the quality of your spices) of
ground cardamom, ground cumin and ground new mexican red chile
1/4 cup rice vinegar (or a bit at a time, so as to make a paste)
1-2 T honey
some S and P
a cup or 3 of white wine such as cheap and delicious vinho verde

Make marinade. In a bowl, combine spices, vinegar, honey, S&P. Get aquainted with your hunk of pork shoulder and remove the skin and excessive fat with a good knife. Rinse and pat dry. Recognize that you are holding a joint that this little piggy carried the weight of the world on.

On a sheet pan or in a glass baking dish, make a giant weird looking sundae, by applying the marinade to the pork. Then get it all up in there. Marinate for at least a half hour, or up to a few hours in the fridge.

Preheat oven to 325. When you are ready to cook, make sure pork comes to room temp. In a Le Creuset or similar heavy tight lidded pot, saute the onions in a drop of olive oil. When they start to wilt, nestle the meat down onto them, pour on some wine so there’s some liquid in the bottom, cover, and put in the oven for 1 1/2- 2 hours. At 45 minutes, check the pork, and see if it needs a bit more liquid, how its cooking, etc.

When pork is looking done, put pork only on a large cutting board and get your saucy friend to help you pull it into shreds with two forks apiece. Put it all back in the pot. Save bone for a lovely future stock.

Prep slider accoutrements with Saucy Team. You could do many things here. We had mini potato rolls with a tiny shmear of mayo, a sprig of fresh cilantro, and sweet, sour and colorful pickled carrots and red onions.

Then you know what to do. Eat, drink and party down with some locals.

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