Displaying items by tag: pork

shreddedbrusselsprouts

 

Brussels sprouts are the vegetable of the moment and this is an interesting take.

 

Servings: 8

Ready In: 30 minutes

 

1 pound (500 grams) Brussels sprouts

¼ cup olive oil

4 slices prosciutto, chopped (1 ½ ounces, 42 grams)

½ cup macadamia nuts, coarsely chopped

Salt and freshly ground pepper to taste

 

Remove root end and core from Brussels sprouts, cut in half, thinly slice and reserve. Heat oil in skillet over medium-high heat. Add prosciutto and sauté for 2 minutes or until beginning to crisp. Add Brussels sprouts and sauté for 3 minutes or until bright green. Cover pan and cook 3 minutes longer or until sprouts are crisp tender.

Toss in macadamia nuts, sauté 1 minute and season with salt and pepper.

22.12.2011
Published in Recipes

neapolitansavouryroll

This flat flavourful soufflé is rolled like a jelly roll. It looks impressive yet never fails, thanks to the extra flour folded in at the end. Make the day before to allow the flavours to mellow and to make cutting easier. Fillings can be varied; salmon, dill and cream cheese is another winner. Serve with pea shoots or other sprouts for garnish.

Servings: 12

 

Ready In: 4 hours, including cooling time

 

Roll:

¼ cup butter

½ cup flour

1¼ cups milk

Salt and freshly ground pepper

4 egg yolks

5 egg whites

 

Filling:

⅔ cup ricotta cheese

½ cup yogurt

¼ cup whipping cream

1 cup grated ricotta salata or pecorino

3 ounces (90 g) prosciutto, chopped

1 cup arugula

Salt to taste

½ cup basil or arugula pesto

 

Preheat oven to 375 F.

Line an 11 x 17-inch (3 L) jelly roll pan with parchment paper.

Melt butter in a heavy saucepan over low heat. Remove from heat and stir in ¼ cup flour. Return to heat and cook for one minute. Slowly whisk in milk. Bring to boil, stirring. Remove from heat and season well with salt and pepper. Beat in egg yolks.

In a large bowl, beat egg whites until stiff but not dry. Sift remaining flour over egg yolk mixture. Quickly fold egg whites into egg yolk mixture, incorporating the flour. Pour into prepared jelly roll pan and smooth top.

Bake at 375 F for 20 to 22 minutes or until golden and firm. Let cool for 10 minutes.

Turn out onto clean tea towel lined with parchment paper. Carefully roll up in tea towel and let cool.

 

Filling:

Beat together ricotta cheese, yogurt, whipping cream, ricotta salata, prosciutto, and arugula, or place in food processor, and combine until still chunky. Season with salt to taste. Mixture should be soft and spreadable.

 

To Assemble:

Unroll savoury roll. Spread pesto evenly over it. Spread filling evenly over the pesto. Roll up from the short edge. Place seam side down on platter. Chill for 2 hours or overnight. Slice into ¼-inch thick slices. Arrange on platter.

08.12.2011
Published in Recipes

halibutandpaella

Cut the chorizo, chicken and shrimp into about ½-inch or smaller pieces for this simplified version of paella. The taste is much more compact, as you get a piece of each ingredient in every bite. It also cuts down on the cooking time.

Servings: 4

Ready In: 55 minutes

 

Paella:

½ teaspoon saffron

2¼ cups warm chicken stock

2 tablespoons olive oil

1 chorizo sausage, chopped (about ¾ cup)

7 ounces (200 grams) boneless, skinless chicken thighs, chopped

1 teaspoon chopped garlic

½ cup chopped onion

1 cup chopped canned or fresh tomatoes

½ teaspoon hot smoked Spanish paprika

¾ cup Spanish medium-grain rice or Italian Arborio

1 cup chopped raw shrimp

2 tablespoons chopped parsley

Salt and freshly ground pepper

 

Halibut:

4 6-ounce (175 g) halibut fillets

Salt and freshly ground pepper

1 teaspoon mild smoked Spanish paprika

2 tablespoons olive oil

 

Preheat oven to 450 F.

Crumble saffron into warm chicken stock and set aside to soften.

Heat oil in a large skillet over high heat. Add chorizo and chicken and fry for 2 minutes or until chicken is no longer pink.

Add garlic, onions, tomatoes and paprika. Reduce heat to medium and cook for 5 minutes or until vegetables are softened and juices are thick.

Stir in rice and add 2 cups of saffron stock. Bring to boil again. Reduce heat to low and let liquid simmer gently until rice is nearly cooked, about 15 minutes. Stir in shrimp and extra stock if the rice seems too dry. Cover and cook 5 minutes longer or until rice is tender, shrimp are cooked and sauce has practically cooked away.

While rice is cooking, season halibut with salt, pepper and paprika. Drizzle with oil and place in a baking dish, skin-side down, roast for 10 to 12 minutes or until white juices appear and fish is cooked through.

Stir parsley into paella and season with salt and pepper to taste. Serve halibut with paella.

09.11.2011
Published in Recipes

mushroomcroutes

Recently, I bought chanterelles, shiitake and honey mushrooms and combined them into a flavourful first course. Making your own croutes enhances the dish and they keep for several weeks sealed in an airtight container. Serve with a small salad on the side.

Servings: 6

Ready In: 20 minutes

 

Mushroom Prosciutto Sauté:

2 tablespoons olive oil

2 teaspoons chopped garlic

½ cupchopped shallots1½ pounds (750 grams) mixed mushrooms, torn or sliced

1 teaspoon fresh thyme

½ cup red wine

¼ cup whipping cream

Salt and freshly ground pepper

2 tablespoons chopped parsley

6 slices of prosciutto

Croutes:

½ baguette, sliced on the bias ¼-inch thick

2 tablespoons olive oil

1 clove garlic, peeled and cut in half

 

Heat oil in large skillet over high heat. Add garlic and shallots and sauté for 1 minute or until fragrant. Add mushrooms and thyme and sauté for 3 to 5 minutes or until the juices have evaporated.

Add wine, bring to boil, reduce heat and simmer for 2 minutes or until wine is nearly evaporated. Stir in cream and bring to boil for 1 minute or until thickened. Season with salt and pepper and sprinkle with parsley.

Preheat oven to 375 F.

Brush baguette slices lightly with olive oil and place on a baking sheet. Bake for 15 minutes, turning half-way, or until crisp and lightly golden.

Remove from oven and rub each croute with the cut side of the garlic clove. Pile mushrooms on croutes and top each with a slice of prosciutto.

02.11.2011
Published in Recipes

porkroast

Crown roast of pork makes a spectacular holiday meal. The roast is a 14-rib piece of meat – a butcher will tie two rib racks end to end to produce the crown. Make sure the butcher frenches the bones (detaches the meat and fat) for you. I like to slow-roast the meat to keep it tender and juicy. I cook the stuffing separately because I've found that when I stuff the roast, it not only takes longer to cook but the meat and stuffing both suffer. (see recipe for Cranberry Stuffing). Make the gravy in the pan after roasting the pork. For a smaller group, just get one rack.

 

Servings: 12

Prep Time: 10 minutes

Cooking Time: 2 1/2 hours

Ready In: 2 hours 40 minutes

 

Pork:

1 14-rib crown roast of pork

1 tablespoon fresh sage, chopped

1 tablespoon fresh tarragon, chopped

1 tablespoon cracked fennel seeds

1 tablespoon cracked pepper

1 teaspoon fresh ginger, grated

1 teaspoon orange rind, grated

1 tablespoon olive oil

Salt to taste

 

Sauce:

¼ cup red wine

1/2 cup pomegranate juice

1 1/2 cups chicken stock

1 tablespoon soy sauce

1 tablespoon pomegranate molasses

 

Preheat oven to 450F.

Stand pork on a rack in a roasting pan. Combine sage, tarragon, fennel seeds, pepper, grated ginger, orange rind and oil and rub all over pork. Season with salt. Roast for 30 minutes, then reduce heat to 350F and roast for a further 1 ¾ to 2 hours or until just pink or an instant-read thermometer reads 160F. Remove roast from pan and let stand while making sauce.

Discard any fat from pan. Place pan over high heat, add wine and pomegranate juice and reduce until slightly thickened, about 4 to 5 minutes. Add chicken stock, soy and pomegranate molasses and boil another 3 to 4 minutes or until sauce coats the back of a spoon. Drizzle onto each pork chop.

Slice pork into chops and serve drizzled with sauce.

05.10.2011
Published in Recipes

purplepotatoes 

You need to use large cloves of garlic for this recipe so that they will cook without burning.

 

 

Servings: 6

Prep Time: 5 minutes

Cooking Time: 25 minutes

Ready In: 30 minutes

 

2 pounds (1 kg) purple potatoes, halved or quartered if large

2 heads garlic, separated into cloves (unpeeled)

3 tablespoons olive oil

Salt and freshly ground pepper

8 ounces (250 g) chorizo, thickly sliced

 

Preheat grill to medium-high.

Place potatoes and garlic in a bowl and toss with olive oil and season with salt and pepper. Place potatoes in a metal container that can go on the barbecue. Scatter chorizo slices over potatoes and cover with foil.

Place on grill and grill for 15 minutes. Use tongs to turn potatoes so they brown evenly and continue to grill for 10 to 15 minutes longer or until potatoes are tender and browned. Remove garlic cloves from skin and toss with potatoes.

31.08.2011
Published in Recipes

dirtyrice

This recipe comes from Andrew Carmellini of The Dutch restaurant in New York City. If Andouille sausage is hard to come by, look for a pork sausage with lots of spice, not heat.

 

Servings: 8 to 10 as a side dish, 4 as a main course

Prep Time: 25 minutes

Cooking Time: 25 minutes

Ready In: 50 minutes

 

2 tablespoons canola oil

½ cup small onion, diced

½ cup green pepper, diced

1 cup celery, diced

½ cup Andouille sausage, diced

1/4 teaspoon celery seed

1/4 teaspoon chili powder

1 bay leaf

1 whole clove garlic, peeled

1½ cups long grain rice

2½ cups chicken broth (or vegetable broth or water)

½ teaspoon salt

To finish the rice:

1 tablespoon canola oil

½ cup chicken livers, diced

1/4 teaspoon salt

1/4 teaspoon chili powder

½ cup green onion, thinly sliced

 

Heat oil in a large pot with a tight-fitting lid over medium heat. Add onion, green pepper, celery and sausage. Cook for about 4 minutes, stirring occasionally, or until vegetables have softened. Add celery seed, chili powder, bay leaf and garlic and mix well.

Add rice and stir together, then add broth and salt and bring to a simmer. Cover pot tightly, turn heat to low and cook for about 20 minutes or until rice has absorbed all the liquid. Remove pot from heat and remove garlic clove and bay leaf.

Heat oil in a medium non-stick pan over high heat. When oil begins to smoke, add chicken livers and sauté, shaking pan, for about 1 minute or until browned. Season with salt and chili powder.

Stir chicken livers into dirty rice, along with most of the green onions, reserving some for garnish. Spoon rice into a large serving bowl, sprinkle with reserved green onions and serve hot.

17.08.2011
Published in Recipes

porkbellybanhmi

This recipe comes from Mike Dolegowski and Mackenzie Chiu, who are partners in a catering business (M3 Foods in Toronto). They will be opening a new sandwich shop called Fuel House in the fall. This sandwich is a modern take on the classic Vietnamese banh mi, replacing the standard cold cuts with a more indulgent pork belly. Mike makes a bone marrow butter by roasting the bone marrow, then combining the marrow with the herbed butter as below. It may seem like a lot of steps but you can make all the components well in advance and they can be used separately.

 

 

Pork Belly Confit:

4 cups water

¼ cup maple syrup

¼ cup kosher salt

3 pound piece of pork belly, skin on

3-4 cups lard, duck fat or vegetable shortening

Pickled Vegetables:

2 large carrots, thinly sliced

1 daikon radish, thinly sliced

½ English cucumber, thinly sliced

2 tablespoon salt

2 tablespoon sugar

Soaking Liquid:

1 cup white vinegar

¼ cup sugar

1 teaspoon garlic, chopped

1 red Thai chili pepper, seeded and finely chopped (or ½ teaspoon sambal oelek)

Herbed Butter:

¼ cup unsalted butter, softened

1 tablespoon coriander, chopped

1 tablespoon parsley, chopped

1 tablespoon garlic, chopped

1 tablespoon shallots, chopped

To Finish:

4 soft but crusty buns

12 sprigs coriander

1 red Thai chili pepper, thinly sliced (optional)

 

Combine water, maple syrup and salt in a sealable plastic bag. Add pork belly, squish out any air, and refrigerate overnight.Preheat oven to 200 F.

Discard brine, rinse pork belly with water and pat dry with paper towels.

Place pork belly in an ovenproof pot just large enough to hold it. Heat lard in a separate pot until liquid and pour over pork belly to cover. Cover pot with lid and slow roast for 4 ½ to 5 ½ hours or until meat is fork-tender. Remove from oven and let cool in fat. Remove skin and reserve.

Combine carrots, daikon, cucumber, salt and sugar and toss to coat. Let stand for 10 minutes or until vegetables are softened. Rinse with cold water and pat dry.

Combine vinegar, sugar, garlic and chili and soak vegetables in liquid for 2 hours or until lightly pickled.

Coarsely chop reserved pork belly skin, place in a frying pan over medium low heat Fry for 30 minutes or until browned and crispy.

Cut cooled meat into ½-inch thick slices and place in a skillet over medium-high heat.

Fry for 2 minutes a side or until lightly browned. Add reserved crispy skin to reheat if desired. Cut meat into cubes.

Mash together butter, coriander, parsley, garlic and shallots. Reserve.

Slice bun in half. Spread with herbed butter. Place cubed pork belly into bread, top with a few pieces of crispy skin and cover with pickled vegetables. Garnish with a few sprigs coriander and chopped Thai chili peppers. Repeat with remaining ingredients. Servings: 4 sandwiches

03.08.2011
Published in Recipes
 

vegcarpaccio

Thinly sliced vegetables combined with ham or smoked salmon make a fabulous main course presented on a plate just like a beef carpaccio. Add a great bread and some artisan butter or excellent extra virgin olive oil and the meal is complete. If you can find them, long French radishes are superb in this.

 

Prep Time: 25 minutes

Ready In: 25 minutes

 

Basil Dressing:

2 tablespoon lemon juice

1/3 cup extra virgin olive oil

1 cup basil leaves

½ cup Parmesan cheese, grated

Salad Plate:

2 yellow summer squash

1 green zucchini

1 bunch radishes

Salt and freshly ground pepper

2 cups heirloom tomatoes, diced

1 avocado, diced

8 ounces (125 grams) goat or sheep milk cheese

4 handfuls arugula

Maldon salt to taste

2 tablespoons extra virgin olive oil for drizzling

8 ounces (250 grams) Spanish ham, prosciutto or smoked salmon

 

Combine lemon juice, olive oil, basil and Parmesan cheese in a food processor and process until smooth. Set aside.

Slice summer squash, zucchini and radishes into very thin round slices using a sharp knife or mandolin. Array slices in a circular pattern on four individual serving plates leaving the centre empty. Season with salt and pepper.

Sprinkle tomatoes, avocado and goat cheese over vegetables, and top with 1 handful of arugula each, leaving centre empty. Sprinkle with Maldon, more pepper and reserved Basil Dressing.

Roll up ham or salmon and place in the centre of each plate. Serve with bread and olive oil or butter. Serves 4

28.07.2011
Published in Recipes

stickfood

Move over cutlery, food on sticks is the next big food trend and we're talking about more than just your average kebab. A little creativity is all that's needed to successfully serve almost anything on a stick and inject a whimsical twist to your cocktail hour. They do have their limitations though: once the nibble is gone, your guests will be left holding the sticks. Make sure there are receptacles around or you may find them in your plants the next day.

Any time you're cooking with a wooden stick or skewer, soak them in water for at least one hour to keep them from burning. They are at their prettiest served upright in glasses or other stylish receptacles. A few (like the carbonara) look best lying down.

 

CARBONARA ON A STICK

Pasta on a stick is the hottest trend

 

Prep time: 15 minutes

Cooking Time: 10 minutes

Ready in: 25 minutes

 

2 ounces (60 grams) bacon

4 ounces (125 grams) angel hair pasta

1 large egg

¼ cup grated Parmesan cheese

Salt and freshly ground pepper

8 small cherry tomatoes

 

Cook bacon in a frying pan over medium heat for 8 minutes or until crisp. Finely dice and reserve along with any rendered fat.

Cook angel hair pasta in boiling salted water over high heat for 2 minutes or until al dente. Drain, reserving a little pasta cooking water.

Beat together egg and Parmesan in a bowl. Add a little pasta cooking water to temper slightly, then add pasta and toss to coat. Add reserved bacon bits and fat and season well with salt and pepper to taste.

Place one cherry tomato on a skewer, then twirl a bit-sized portion of pasta around skewer and place on a parchment lined baking sheet until ready to serve. Repeat with remaining skewers. Makes 8

 

PARMESAN LOLLIPOPS

These are very beautiful but are also quite fragile so handle with care.

 

Prep time: 1 minute

Cooking Time: 8 minutes

Ready in: 15 minutes including cooling time

 

1 cup finely grated Parmesan cheese

 

Preheat oven to 350 F and line a baking sheet with parchment paper.

Sprinkle 1 tablespoon Parmesan per pop onto prepared baking sheet and gently spread into a circle. Place end of skewer in centre of each cheese circle and cover stick with another sprinkling of cheese.

Bake for about 7 to 8 minutes or until cheese is melted and pale gold. Let cool on paper until cold and solidified, about 5 minutes. Serve upright in bottles or other tall vessels. Makes 12

 

SHASHLIK

Usually served on full skewers as a main course, we've condensed these traditional Russian kebabs down to one piece of chicken each to made tasty hors d'oeuvres.

 

Prep time: 10 minutes

Cooking Time: 6 minutes

Ready in: 1 hour 16 minutes

 

1 pound (500 grams) boneless chicken breast, cut in 1 ½-inch cubes

3 tablespoons lemon juice

3 tablespoons olive oil

¼ cup white wine

2 teaspoon chopped garlic

1 tablespoon chopped fresh oregano

½ teaspoon chilli flakes (or more to taste)

1 teaspoon ground cumin

Salt to taste

Half onion, cut into 1½ inch pieces

 

Toss together chicken, lemon juice, oil, wine, garlic, oregano, chilli flakes and cumin and let marinate for about 1 hour.

Preheat grill to high.

Season chicken with salt. Place a piece of onion on each skewer, then a piece of chicken and finish with another piece of onion. Place skewers on grill and grill for 3 minutes per side (about 6 minutes total) or until juices run clear. Makes 16

 

BABY VEG ON A STICK

Use any baby vegetables you like, just make sure they will all cook at the same rate.

 

Prep time: 5 minutes

Cooking Time: 4 minutes

Ready in: 9 minutes

 

8 baby patty pan squashes

8 baby zucchini

8 cherry tomatoes

1 tablespoon olive oil

Salt and freshly ground pepper

 

Preheat grill to high.

Toss vegetables with olive oil and season with salt and pepper. Divide between skewers and grill for 1 to 2 minutes a side or until grill marked and tender. Makes 8

 

CEASAR SALAD ON A STICK

It's best if you can buy hearts of romaine.

 

Prep time: 5 minutes

Ready in: 5 minutes

 

8 small romaine leaves

8 croutons

8 ½-inch chunks Parmesan cheese

¼ cup Caesar dressing (homemade or store-bought)

 

Place a crouton onto one skewer, then a romaine leaf and top with a chunk or parmesan to make one skewer and repeat with remaining ingredients. Brush or drizzle with Caesar dressing just before serving. Makes 8

 

GLAZED BACON ON A STICK

Crunchy bacon.  Add an oyster and twist bacon around it if you wish.

 

Prep time: 2 minutes

Cooking Time: 20 minutes

Ready in: 22 minutes

 

8 slices thickly sliced bacon

2 tablespoons maple syrup

Coarsely ground pepper to taste

 

Preheat oven to 425 F.

Lay bacon on a rack over a parchment-lined baking sheet with sides and brush with 1 tablespoon maple syrup. Dust with pepper. Thread one piece of bacon on each skewer. Place on rack and bake for 10 minutes or until fat has rendered. Brush with remaining 1 tablespoon maple syrup and bake another 10 to 12 minutes or until bacon is crisp and slightly caramelized. Makes 8

 

PORK DUMPLINGS ON A STICK

Buy frozen dumplings and gussy them up.

 

Prep time: 5 minutes

Cooking Time:10 minutes

Ready in: 15 minutes

 

1 tablespoon vegetable oil

One 380-gram package frozen Chinese dumplings

½ cup water

1 tablespoon light soy sauce

2 teaspoons balsamic vinegar

½ teaspoon Asian chilli sauce

1 slice ginger

¼ cup finely chopped green onions

2 tablespoons toasted sesame seeds

 

Heat oil in a frying pan over medium high heat. Add frozen dumplings and fry, turning, for 2 to 4 minutes or until beginning to brown. Add water, soy sauce, balsamic, chilli sauce and ginger, then cover, turn heat to medium and cook, shaking pan occasionally, for 6 minutes or until dumplings are tender and glazed with sauce (cook a little longer uncovered if necessary). Remove from heat and let cool slightly.

Skewer dumplings lengthwise and sprinkle with green onions and sesame seeds. Makes about 20

 

ROCKY ROAD ON A STICK

A traditional stick food.

 

Prep time: 8 minutes

Cooking Time: 4 minutes

Ready in: 30 minutes including chilling time

 

8 large marshmallows

4 ounces (125 grams) dark chocolate, melted

1 cup chopped roasted salted peanuts or pistachios or other nuts

 

Skewer marshmallows and dip in melted chocolate to coat. Immediately crust with nuts. Chill until chocolate is set. Makes 8

 

CAKE POPS

Cake pops are often too-sweet mixes of icing mixed with some cake. Here is one that tastes as good as it looks.

 

Prep time: 10 minutes

Cooking Time: 5 minutes

Ready in: 2 hours 15 minutes including chilling time

 

3 ounces (90 grams) chopped white chocolate (about 1/2 cup)

¼ cup mascarpone

1 cup brownie crumbs

6 ounces (175 grams) chopped white chocolate (about 1 cup)

2 tablespoons sprinkles

 

Heat white chocolate in a small heavy pot over low heat until melted. Remove from heat, then add mascarpone and brownie crumbs and stir together. Transfer mixture to a bowl and chill for 1 hour or until firm enough to roll into balls.

Roll batter into 1-inch balls and push a skewer into each ball. Refrigerate for another 1 hour.

Heat white chocolate in a small heavy pot over low heat until melted. Dip each cake pop into melted white chocolate and swirl until coated. Garnish with sprinkles. Place skewer in a glass tumbler standing up in the fridge. Refrigerate until needed. Makes about 8

 

RUM SICLES

These delicious popsicles need to be served and eaten right away as the alcohol makes them melt considerably faster than normal.

 

Prep time: 5 minutes

Cooking Time: 3 minutes

Ready in: 5 hours including chilling time

 

1 cup orange juice

¼ cup lime juice

1/3 cup brown sugar

1/2 cup rum

Dash Angostura bitters

 

Combine all ingredients in a small pot over low heat and heat gently for 3 minutes, stirring, or until sugar has dissolved. Pour into popsicle makers and freeze until solid. Makes 10 to 12 depending on size

 

20.07.2011
Published in Recipes