Author Archives for dclarkabal

Chicken and Artichoke skewers with Herb dressing

Good morning and Happy Mother’s Day!

It is a sunny start here in NH and I again woke to what sounds like a kitten outside my upstairs bedroom window. I have been hearing a bird that sounds like a kitten crying for at least a week now. I also hear it while sitting on the porch after work. I am guessing it must be feeding times? I can’t see it but it is loud and needs to move along or leave the nest soon. I know I live in the woods who do I think I am; but I have owned/lived here for over 30 years the Gray Catbird just moved in – just saying!

This morning I actually googled it to see what it is and you know how you type in a few words and google gives you a few options and they know what you are thinking. I find that a little scary just saying. How do they know what I am going to ask? Similar to my phone telling me how long it takes to get somewhere. How does it know where I am going. When my phone told me how long it took to get to my favorite local restaurant after I had just made reservations I definitely had a; big brother is watching moment… OK that’s way too long on this subject back to the recipe I want to share with you.

It seems to be a theme that this is a recipe my daughter made from one of her favorite cookbooks Cook Beautiful; twice now and is SO good even the next day re-heated. The marinade for the chicken is amazing and full of flavor and you must try this. It may look like a lot of ingredients but you make the marinade the day before place the chicken in it and leave it until the next day. You can make or buy tzatziki; we have had it both ways and both were great. The skewer grills up quickly and you have your meat and veggies all in one place. I would love for you to give it a try and I hope you enjoy it as much as my family has and will again.

Chicken and Artichoke skewers with Herbed dressing

dclarkabal
A little plan in advance and this comes together quickly for a great weeknight meal
Course dinner

Equipment

  • skewers

Ingredients
  

Marinade

  • 1/2 cup plain full fat Greek yogurt
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic minced
  • 2 1/2 teaspoons ginger minced
  • 2 tablespoons cilantro fresh, chopped
  • 2 tablespoons parsley fresh, chopped
  • 3/4 cup extra virgin olive oil
  • 1 1/2 teaspoons Aleppo pepper
  • 2 teaspoons ground cumin
  • 2 teaspoon kosher salt
  • 2 teaspoons smoked paprika

Skewers

  • 2 pounds boneless skinless chicken thighs cut into 2-inch pieces
  • 2 14 ounce-cans whole artichoke hearts drained, halved
  • 2 medium red onions cut into 1 1/2 inch pieces
  • 2 small zucchini's cubed
  • 1 cup cherry tomatoes
  • extra virgin olive oil for drizzling
  • freshly cracked black pepper

Lemon-Herbed Vinaigrette - drizzle this over grilled chicken or alongside delicate fish - makes 1 cup

  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice 2-3 lemons
  • 1 lemon zested
  • 1 teaspoon kosher salt
  • 1 teaspoon honey
  • pinch of Aleppo pepper
  • 2 tablespoons parsley fresh, finely chopped
  • 1 tablespoon cilantro fresh, finely chopped

Tzatziki sauce - makes 2 cups or buy pre-made

  • 1 cup full fat Greek yogurt
  • 1 hot house cucumber seeded and finely chopped
  • 1 small clove garlic minced
  • few dill sprig leaves finely chopped
  • few mint sprig leaves finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • kosher salt and fresh cracked black pepper

Instructions
 

Marinade

  • In a large bowl, combine all of the ingredients along with the chicken, stir thoroughly to combine. Cover and refrigerate, allowing the chicken to marinate a minimum of 3 hours, best if overnight.

Making the skewers

  • Drizzle the veggies with olive oil and season with salt and pepper. Skewer the chicken, alternating each piece with the veggies. Discard the leftover marinade.

pre-heat the grill over medium-high heat, about 400'F

  • Grill the skewer until lightly charred and cooked through, about 6 minutes per side. Before serving, drizzle the sewers with the vinaigrette. Serve with the tzatziki and any remaining vinaigrette on the side.

Lemon-Herb Vinaigrette

  • in a small bowl, whisk all of the ingredients together and taste for seasoning,

Tzatziki

  • in a medium bowl, stir all of the ingredients together. Season to taste with salt and pepper. Garnish with a few sprigs of fresh dill. This can be stored for a couple of dats in the fridge, if you have any leftover that is.

Ham, Broccoli and the Cheesiest Quiche


Last night I was watching the last season of The Great British Baking show and the task was to make 2 different flavor profile quiche. I know this might come as a shock but I have never made quiche before; I know what is my damage. Honestly I haven’t really had any that blew my skirt up; if you get my drift. They have been just just meh so I didn’t feel compelled to even try. Then of course I have always felt that frittatas were so much easier and faster to make.

I only ended up using the shredded cheese in the bowl, the chunk ended up back in the fridge.

I love cooking and baking but I the thought of making a pie crust for breakfast just doesn’t appeal to me. However after watching last night I was determined to make a quiche this morning for breakfast. I didn’t have a frozen pie crust in the freezer so I was going to have to make my own;  if you do have one by all means use it. OR you can do as I did this morning and made what I think is the easiest crust ever and the very first one I ever made; it was such a long time ago I can’t even remember. I know I used to make it when I was a kid so this might be a great Mother’s Day breakfast for the kiddo’s to make their Mom next weekend.

I should have rolled out the dough before placing it in the pan. I did not, I pressed it into place, I also should have pressed it up higher into the sides. live and learn!

Ok so I have a dough plan and now the filling. I would call this; my first quiche; a clean out the fridge kind of quiche. I used up the last of the broccoli, ham, shredded cheese and half and half. Then I made my grocery shopping list; see how that works! It definitely had more cheese than anything else. My daughter described it as broccoli cheddar soup if it was turned into a pie. I’ll take it! My husband said it was great but was concerned how the crust would be after cooling down and being re-heated. We kind of laughed because it is still on the counter and we all keep taking another sliver from it, it will not make it to the fridge nor need to be reheated. Update we brought that last two pieces over to my In-Laws.

Ham Broccoli and the Cheesiest Quiche

dclarkabal
an easy and flavorful quiche on the table in about 45 minutes
Course Breakfast, Brunch, dinner

Equipment

  • Tart pan 9 inch

Ingredients
  

Dough

  • 1 cup all-purpose flour
  • 1/4 cup extra virgin olive oil or use canola oil
  • 1/4 cup cold water iced or from the fridge
  • 1/2 teaspoon salt

Filling

  • 3 large eggs
  • 1 small head of broccoli
  • 1 cup cubed ham
  • 1 small onion diced
  • 1 cup cheese shredded. I used extra sharp cheddar and an Italian mixture.
  • 1/2 cup half and half
  • 3/4 cup milk
  • 1/4 cup chives

Instructions
 

Pre-heat oven to 375'F

    dough

    • in small bowl add the flour, salt, oil and cold water. mix with a fork until combined. Set it aside while you prepare the filling.

    filling

    • sauté the onion in a little olive oil until soft remove, do the same with the ham and broccoli. You are not cooking them just heating them up. this isn't a necessary step but I won't put raw onions into anything I make, I only like them sautéed.
    • Lightly spray your tart pan, add the rolled out crust, pressing up the sides of the pan.
    • Sprinkle the ham, onions and broccoli all over the crust. then cover it with cheese. In a small bowl beat the eggs and add the half and half plus the milk and the chives. Pour this all over the cheese in the tart pan. Place your tart pan onto a sheet pan and into the oven for 35-40 minutes until golden brown.
    • remove sheet pan and tart from the oven, Place a coffee cup or small bowl under to remove the pan from the tart, using a spatula remove the bottom piece of the tart pan; slice and enjoy!

     

    slow-roasted pork shoulder with garlic and citrus



    This morning did not go how I had envisioned how it was going to go; not complaining just pointing out why I am so late in posting.  I had planned on looking through some of my food pictures; decide on one to write about and share the recipe. I awoke to my husband making breakfast and he invited his parents and my son and daughter-in-law over for breakfast; his last minute call to both households to come for breakfast in 30 minutes. Let’s just say we only saw my in-laws. Anyway after they had left and I cleaned up the kitchen, then my father showed up for a visit. So I am now just getting to my “list” of things to do.

    Neither my daughter or I made anything new last week. Well actually that is not entirely true. I had planned on using up some leftover cabbage from the fridge and some egg roll wrappers that had been in the freezer for probably too long now. I picked up some ground pork and in a large bowl I grated the cabbage, a carrot, an onion a couple of cloves of garlic and ginger. seasoned it with salt and pepper and a little chili sauce. Browned the pork a bit; added the cabbage mixture to the pork cooked for a bit and then wrapped and fried them up and they were marvelous. Unfortunately I didn’t take a picture which I like to do to show you my process.

    So I am going to share a braised pork shoulder recipe that was SO flavorful it is worth sharing and I hope you check it out. My daughter got the recipe from a cook book called Dining In by Alison Roman. My daughter served the luscious pork over a grain we don’t normally use, Farro and we all really enjoyed it, plus will be using more of it in the future.

    slow-roasted pork shoulder with garlic and citrus

    so much flavor you need to make this recipe - You can make the pork 2 days ahead
    Course dinner
    Servings 8 people

    Ingredients
      

    • 1 3-4 pound boneless pork shoulder
    • 1 tablespoon vegetable oil
    • 1 orange halved
    • 2 heads of garlic halved, lengthwise
    • 6 sprigs fresh thyme
    • 3 bay leaves
    • 1 teaspoon crushed red pepper flakes
    • 2 tablespoon coriander seed
    • 1 cup orange juice if using fresh about 4 oranges
    • 1/2 bunch fresh cilantro separate thick stems from tender stems and leaves - and reserve
    • 4 limes halved
    • Kosher salt and black pepper

    Instructions
     

    • pre-heat oven to 325'F
    • Season the pork with kosher salt and black pepper. Heat oil in a large, heavy bottomed pan that has a lid. over medium-high heat. Sear the pork fat side down for 8-10 minutes. you want it really browned. flip it and sear the other side for another 8-10 minutes. Transfer the pork to a plate or dish and remove all but 1 tablespoon of the rendered fat.
    • Add the halved orange and garlic to the pot, cut side down. Add the thyme, bay leaves, chili flakes, and coriander. Cook stirring for a second or so, you want to lightly brown the oranges and garlic. Add the juice and 2 cups of water, stirring and scraping up any browned bits. Return the pork to the pot and making sure the liquid a little less than halfway up the pork. If needed add more water. Cover and place in the oven.
    • Roast the pork until it becomes super tender about 3-4 hours. We are not shredding it so you want it tender but not quite falling apart.
    • Remove the pork from the pot onto a cutting board to rest. Place the cutting board in a sheet pan to lessen your mess from the juices. Chop the thicker stems of the cilantro and add them to the pot with all the pork juices. Juice 2 limes into the pot, toss the limes in as well. Slice the pork and place it back into the pot along with any juices. or onto a platter and pour the drippings over the pork. Top the pork with the remaining tender cilantro stems and leaves before serving. along with the remaining limes for squeezing over.
    • As I mentioned we served ours over farro but you can serve it however you choose.

     

    Oatmeal white chip craisin and pistachio cookies


    There’s nothing like a Spring snow storm to cover up all the mud and brown grass. It is a good thing that daffodils and crocuses can handle the crazy weather we have here in New England.
    I does amaze me that some people forget how to drive in snow, seriously it wasn’t that long ago how quickly they forget that it’s slippery out there and you probably should drive just a bit slower. When my kids were in school I drove them to school every morning. There is a stop sign at the end of the road which ends in a curve of sorts. We would take bets on if the sign was knocked over or not pretty much every storm; it was knocked down more than it was standing.

    I have mentioned numerous times that I google my blog to find a recipe to make. I would have sworn I shared this cookie recipe but I couldn’t find it so that is why I am sharing now or again. It has been quite a while since I have made them so much so that my husband didn’t think they had pistachios in them. So I second guessed myself and split the dough to add some nuts to one and nothing in the other. I made a few of each and all three of us agreed the ones with nuts in them were better.  The saltiness of the pistachios helped with the sweetness of the cookie.

    oatmeal white chip craisin and pistachio cookies

    dclarkabal
    a sweet and salty cookie
    Course Snack

    Ingredients
      

    • 1 cup unsalted butter room temperature
    • 1 cup brown sugar
    • 1/2 cup white sugar
    • 2 large eggs
    • 1 teaspoon good vanilla extract
    • 1 1/2 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 3 cups oatmeal
    • 1 bag white chocolate chips
    • 1 10 ounce bag craisins
    • 1 cup or more pistachios

    Instructions
     

    • Cream together the butter and sugars, add the eggs and vanilla, combine the flour, powder and salt. Stir in the oatmeal, chips, craisins and pistachios
    • pre-heat oven to 350'F. either spray a sheet pan or use a silpat - drop by spoonful's onto the pan and bake for 10-12 minutes. do not over bake. let them sit on the sheet pan for a minute or two.

    Gnocchi with Proscuitto and Fig Jam

    I was just sitting here going through my food pictures trying to pick something to write about. Even though I just came back from grocery shopping and then eating dinner I kept saying ooh did I share that already, damn that looks good. We should make that again damn now I am hungry again. My daughter made this a few weeks ago from Ayesha Curry’s The Full Plate cookbook.


    The one I am going to share was so good and very simple to make. I did wonder why we didn’t have a finished dish photo to share so forgive me for that. But It was a little salty, a little sweet and was definitely comfort food.

    We always have pancetta, prosciutto and the fig jam in the fridge.  Chicken stock is usually in the freezer and I usually have gnocchi in the freezer but we haven’t been able to go to Montreal where I usually bring home so much fresh made pasta, gnocchi and bread that we had to go to the store for gnocchi, I have said a dozen times; just learn how to make it. Someday!!! side note the fig jam is fantastic on a cheese plate so don’t think you are buying it for one recipe. I usually pick up a jar once a month.


    Gnocchi with Prosciutto and Fig Jam

    dclarkabal
    an any night of the week satisfying meal
    Servings 4 people

    Ingredients
      

    • 3 ounces prosciutto diced can also use pancetta or bacon
    • 16 ounces gnocchi store bought works great
    • 1/2 cup chicken stock
    • 2 tablespoons unsalted butter
    • 2 teaspoons fresh thyme
    • 1 tablespoon fig jam
    • kosher salt and fresh cracked black pepper to taste
    • 1/4 cup freshly grated Parmigiano-Reggiano cheese

    Instructions
     

    • Bring a large pot of salted water to a boil over high heat
    • in a large skillet over medium high heat add the prosciutto, stirring occasionally until most of the fat has been rendered off and beginning to brown. about 7-8 minutes. Turn off the heat
    • add the gnocchi to the boiling water and cook according to the package instructions. Drain reserving 1 cup of the water.
    • turn the pan with the prosciutto back on to medium heat, add the gnocchi and stock, cook while stirring until the stock reduces, 3-5 minutes. Stir in the butter, thyme and jam. Toss to coat. adding some of the gnocchi as needed. You want the gnocchi in a nice glossy sauce. Season with salt and pepper. Transfer to either a platter or your serving dishes and grate Parmigiano cheese over it.

    Pot Pie – pancetta, white beans and swiss chard

    Happy Easter!!!

    I hope you are able to spend this Easter with some family or friends. I know we are not out of the craziness but I have hope that we are close to getting back to somewhat of normalcy in the world. I have faith that masks will not be a requirement everywhere we go. I at least I really hope so.

    We should have browned the crust more!

    This recipe I am going to share was a dish my daughter made last week and brought a comment from my husband that was pretty funny. He took a couple of bites; looked up and said and I quote “this opens up a whole new world of what could be made into a pot pie” I guess we never really made or had anything that wasn’t chicken pot pie before.

    not your average joe pot pie

    dclarkabal
    very flavorful take on a pot pie
    Course dinner
    Servings 4 people

    Ingredients
      

    • 2 tablespoons olive oil
    • 4 ounces pancetta diced 1/4 inch
    • 1 large onion finely diced
    • 1 large carrot finely chopped
    • 1 large celery stalk finely chopped
    • pinch red pepper flakes
    • kosher salt and fresh cracked black pepper
    • 2 cloves garlic minced
    • 1 bunch Swiss chard leaves thinly sliced, stalks diced finely
    • 3 1/2 tablespoons butter
    • 3 1/2 tablespoons flour
    • 3 1/4 cups low sodium chicken or vegetable broth
    • 1 16 ounce can cannellini beans drained
    • 1 sheet prepared puff pastry dough thawed
    • 1 egg plus a little water

    Instructions
     

    filling

    • heat 1 tablespoon olive oil over medium-high heat in a large, wide saucepan. Add the pancetta turning it every so often to brown each side. approx. 10 minutes. Remove it from the pan using a slotted spoon to a paper towel then transfer to a bowl. Leave the heat on and the drippings in the pan and if needed add a tablespoon of olive oil. Add the onions, carrots, celery, Swiss chard and the red pepper flakes. Cook over medium heat until the vegetables are soft and beginning to brown, about 7-8 minutes. Add the garlic, cook for another minute more. Add the greens and cook until wilted. about 2-3 minutes. Season with salt and pepper to taste. Transfer to the pancetta bowl, set aside.

    sauce / roux

    • Wipe out the large sauce pan, browned bits are fine to leave. Melt the butter over medium-low heat. Add the flour, stirring with a whisk until well combined. Continue cooking for 2-3 minutes. stirring the whole time till it gets a little color. Whisk in the broth a ladle or cup at a time. mixing completely each time. once you have added a third of the broth you can add 2-3 ladles at a time, scraping up the browned bits from the pan, adds more flavor. Once all the broth is added continue stirring until the mixture comes to a boil. lower the heat and simmer until the roux has thickened. about 10 minutes. season with salt and pepper. Stir the beans and vegetables into the sauce.

    Making the pie

    • you can make one large pie or make 4 individual ones. Add the filling and cover with puff pastry or make your own pastry. Make a few slits in the top to let the steam out. You can use an egg wash to help the pastry stick to the bowl, brushed on top will also help with browning.
      in a small bowl crack the egg and add a little water.

    baking

    • pre-heat oven to 375'F
      bake for 30-35 minutes, until the crust is good and browned

     

    Hawaiian BLPTS – King’s Hawaiian rolls

    After reading this you might wonder how I could possibly pair the recipe I am going to share versus what I had for dinner last night. The first picture is the recipe I think you should make. All pictures are from my phone.

    Last night was a gastronomical experience; I think that is the only way to describe it. We met some friends at Stages in Dover, NH; which is about an hour and forty minutes from my home in the center Dover on the third floor of an old mill building. I will try to do my best to share with you my experience in Chef Evan Hennessey’s kitchen in hopes that maybe you will check it out. www.stages-dining.com


    Opening the door I smelled wood smoke, we walked through a cute little empty sitting area (probably empty due to covid) to the kitchen. It was just us, our friends and another couple sitting at a bar top with the chef, his intern and one other staff member on the other side of the bar. The only menu provided was for beer and wine; the food is a set menu and price that changes approximately every 3 weeks.

    first course – Brussel sprouts

    second – Cabbage, trout roe, dried winter flavors, black garlic dashi

    third – Yellowfin tuna marinated in cranberry vinegar, basil, red beets, broth of smoked pork jowl and dried mushroom

    Looking around some of my thoughts were, this is going to be an experience. For one the small intimate setting we were actually in the kitchen, a small wood burning box on a counter with what looked like a cooling rack being held up just far enough from the flame with large rocks. Cooking utensils, serving dishes and wine glasses galore; A child’s art work on the wall; and mostly anticipation for what we would be eating shortly. Even though I love food I was also worried there was going to be one of my no thank you things on the menu; I know how can I call myself a foodie. Thankfully there were no truffles on tonight’s menu.

    fourth – Lobster, garbanzo beans, celeriac, hazelnuts, coffee


    fifth – Ribeye, pears, mint, miso, dry apple


    sixth – Warm brie, apple cider, ginger, dry shiitake madeleine

    seventh – Smoked frozen yogurt, coffee, caviar, warm honey

    We were served eight very thought out complex courses. They might not have been complex for the chef but there were so many components that must have taken days, weeks or longer to create the menu, the sauces, broths and foam. Chef Evan is mindful of the ingredients and accompaniments to the point that baffles me, when I asked where he gets his inspiration from he jokingly said Pinterest; funny and can cook what a great combo.

    eighth – Emma’s Cookies – each meal ends with one of his daughters cookie recipes she came up with when she was 9 along side a teacup of warm lavender milk.

    I will share the pictures and try to share what was in each of the dishes; I will apologize upfront for not doing them justice only because there were so many components and I didn’t write them down and there was wine – UPDATE I cheated and the thankfully the ingredient list was on his website menu minus the Brussel sprout description.

    The recipe I want to share is something my daughter made the other night; which was our first dinner of 2021 out on the patio.

    Hawaiian BLPTS

    dclarkabal
    another twist on a classic BLT - thanks to Chrissy Teigen
    Prep Time 15 mins
    Total Time 20 mins
    Course Appetizer, lunch

    Ingredients
      

    • 2 fresh pineapple slices cored
    • 8 King's Hawaiian slider rolls split
    • Unsalted butter melted
    • Mayo
    • 4 Lettuce leaves
    • 1 Tomato
    • 8 slices Bacon
    • 1 sweet onion optional

    Instructions
     

    • Position your oven rack 4-6 inches from the heating element and pre-heat the broiler. You can broil or grill the pineapple, whichever way will work. You want to brown the pineapple on both sides; let them sit and cool slightly.
    • Spread the rolls out on a baking sheet and slather them with the melted butter. Place them under the broiler till golden brown, roughly 2 minutes. You know your oven so you do you.
    • Spread the mayo, as much as you want. Build your sandwich with lettuce, tomato, bacon, onions, if you are using them and a pineapple wedge on the rolls bottom. Top with the other half of the roll and enjoy!

     

    Chicken Tagine

    This is another recipe my daughter tried from Ayesha Curry’s cookbook. It is called Chicken Tagine in her cookbook. I personally do not own a tagine so I feel kinda bad keeping the word in the recipe, a tagine is a conical pottery cooking vessel, I am sure you have seen one if you have ever walked through a kitchen store. The top looks a little like a volcano, at least it does to me.

    Most tagine recipes are generally made up with aromatics, veggies, a meat and some spices, they cook over a long period of time. This recipe you can make in about 30 minutes and has wonderful aroma and flavor in such a short amount of time in the kitchen. Great for a weeknight meal. You can even pick up a rotisserie chicken on your way home from somewhere, I guess I can’t say work anymore for me at least. I have been working from home for a year now.

    While my daughter was making this the other night for dinner, she was trying to pit some olives. I don’t own a tool for that either. I googled for her how to pit an olive. It said to smash the olive with the side of your knife. Voila the pit comes right out. Now this method works as long as you are not stuffing them or want them super pretty. But for our dinner it worked out perfectly. Of course you can skip this step if you can find them already pitted in your store, she could not.

    Chicken Tagine

    dclarkabal
    A warm feeling dish with great flavors - comes together quickly

    Ingredients
      

    • 3 tablespoons extra-virgin olive oil
    • 1 medium yellow onion diced
    • 1 tablespoon fresh ginger minced, or from a tube/bottle
    • 4 cloves garlic minced
    • 2 teaspoons ground turmeric
    • 1 teaspoon black pepper
    • 1/2 teaspoon ground cinnamon
    • 1/2 preserved lemon peel finely chopped
    • 8 pitted Medjool dates chopped
    • 1/2 cup brown lentils
    • 4 cups chicken stock
    • 2 teaspoons kosher salt
    • 1 pinch saffron
    • 1 cup Castelvetrano olives pitted
    • 1 15 ounce garbanzo beans drained and rinsed, we used great northern beans
    • 3-4 pounds chicken, boneless thighs or breasts store bought or salt and pepper some chicken breasts and bake in the oven
    • 1/4 cup chopped fresh parsley leaves chopped for garnish

    Instructions
     

    • If you are cooking boneless chicken breast; pre-heat oven to 350'F season it liberally with salt and pepper. Place on a sheet pan and bake for 30-40 minutes. Once cooked through roughly chop.
      If you are using a rotisserie chicken you can shred it while everything else is cooking.
    • In a medium Dutch oven or a heavy bottomed pot over medium-high heat, add the olive oil, Add the onion and a pinch of salt, cook while stirring for a couple of minutes. Add the ginger and garlic and cook for another minute. Stir in the turmeric, black pepper and cinnamon and cook for 30 seconds. Stir in the preserved lemon, dates and lentils. Add the stock and the salt and saffron. Bring to a boil. Cover the skillet and cook, stirring occasionally, until the lentils are cooked through. About 25 minutes.
    • Stir in the chicken, either shredded or roughly chopped let sit for 5 minutes to meld. Serve from the pot or transfer to a serving dish. Garnish with fresh parsley.

     

    one pot pork and chourico with rice

    Keeping with the use what we have in the fridge theme from last week. My daughter made pulled pork tacos for dinner one night last week. They good but I don’t think they were blog worthy. I really try to blog about dishes I really want you to try. SF I wonder if you will be reading/trying this recipe wink wink.

    With that being said there was an awful lot of pulled pork leftover. So what to do; we tossed around a few ideas. adding BBQ sauce and making a slaw for pulled pork sandwiches. Adding some more flavors and making carnitas. Maybe some pulled pork and refried beans nachos. I even tossed around adding some Asian flavors and making some sort of salad.

    What won out; because we also had a ton of chourico leftover in the fridge so I wanted to use that up as well. The recipe I am going to share with you today came together very quickly since the pork was already cooked and shredded as well as the chourcio was ground. You can make this by slicing up pork shoulder and slicing chourico. Use what you have or can get.

    Chourico a Portuguese spicy sausage pronounced (shoor-reese) vs Chorizo a Mexican spicy sausage pronounced (chor-EE-soh). I find sometimes in my usual store they only have one or the other; not sure why; maybe they had a run on them, maybe they don’t stock a lot I’m not really sure. Regardless they are good and you should try them.

    Pork and Chourco with Rice

    dclarkabal
    a great week night meal, warm comfort food

    Ingredients
      

    • 2 pounds pork shoulder cubed or use leftover pulled pork
    • 2 links chourico sliced or use ground either chourico or chorizo
    • 2-3 cloves garlic minced
    • 4 tablespoons olive oil
    • 1 teaspoon paprika
    • 2 cups arborio rice
    • 1/2 cup tomato sauce
    • 1 cup red wine
    • 4 cups chicken stock

    Instructions
     

    • If you are cooking the cubes pork swirl some olive oil in the bottom of your pan. Add the pork and the garlic and saute on medium heat for 2-3 minutes. Slice thin and add the chourico continue sauteing until the pork is medium brown.
    • Add the paprika and the rice. continue stirring until the rice is well coated. Stir in the tomato sauce and the wine. Add chicken stock and bring to a boil
    • As soon as it reaches a boil, reduce the heat to low and cover. Cook on low heat for 20-30 minutes or until the rice is soft and fluffy.
    • Give it a quick stir and either serve it right from the pot or transfer to a serving dish. I will add that the leftovers, if there are any, taste great with a poached egg on top. I would even try browning some of the pork mixture before adding the egg.

    grilled shrimp with polenta cake

    So a good friend of mine says that one of my super powers is to look at what I have on hand and make a meal with it. My freezer’s are too full so I have been trying to not shop, which a few of you know is hard for me; Stop laughing SF and KP. They know I LOVE to shop which I will confess I literally just finished online shopping a few minutes ago.

    My daughter made a full sheet pan of polenta that we didn’t end up eating; we went out to dinner that night. It sat in the fridge for a couple of days and still nothing. I finally threw it into the freezer and once frozen cut it into triangle shapes and refroze them individually. Now what to do with them; I don’t have a lot of experience with polenta in any form; which is probably why we never ate it. I have nothing against it I really like it just never something I think about.

    With a full bag full of Polenta cakes in the freezer on my mind, a half bag of frozen shrimp and a handful of cherry tomatoes I threw together a pretty quick dinner that got really rave reviews from the fam. With the weather being super windy and cold for the last few weeks here in New Hampshire I put my griddle to work and would make this again the same way. Who knows maybe I will make it over the summer out on the grill. I probably will we have a lot of polenta LOL.

    If you don’t have a bag full of polenta cakes in the freezer you can pick some up from your local store, usually at the deli in a tube and slice your own into cakes. I am going to share how my daughter made polenta in the oven without the constant whisking.

    grilled shrimp with polenta cakes

    dclarkabal
    quick and simple with on hand ingredients

    Ingredients
      

    shrimp and polenta cake

    • 1 lemon zested, sliced for serving
    • 4 tablespoon unsalted butter room temperature
    • 2-3 teaspoon hot sauce
    • 1/4 cup fresh parsley leaves roughly chopped
    • 1/4 cup olive oil
    • 1 pint cherry tomatoes
    • 1 recipe or tube polenta 1/2 inch slices
    • 1 pound shrimp peeled, deveined and tails removed

    Creamy Polenta

    • 2 cups coarse stone-ground yellow cornmeal do not use white or fine cornmeal - results will be entirely different. we recommend Bob's Red Mill
    • 11 cups water
    • 1 tablespoon Kosher salt

    Instructions
     

    shrimp and polenta cake

    • Zest the lemon into a mixing bowl and add the butter, hot sauce and a pinch of salt. Stir until well combined. Gently stir in half of the parsley, reserving the remaining parsley for garnish. Cut the zested lemon into wedges and reserve.
    • Prepare a grill or grill pan or for high heat. Lightly oil the grill grates. (if grilling do this step, if not skip it as I did) Thread the tomatoes on the skewers, about 7 tomatoes per skewer. (If using wooden skewers, leave just 1/2 inch of the skewer sticking out on each end so you do not have to soak them). Brush 1 tablespoon of the oil on the tomatoes and sprinkle them liberally with salt and pepper.
    • Brush both sides of the polenta rounds with 1 tablespoon of extra-virgin olive oil. Sprinkle liberally with salt and pepper.
      Arrange the skewered tomatoes on the hot grill and cook, turning occasionally, until they are lightly charred in spots and have started to burst, 12 to 15 minutes.
      Place the polenta on the grill and cook until lightly charred looking for nice grill marks, about 5 minutes per side, flipping once using a flat metal spatula. (Be careful not to flip the polenta too early because it will stick to the grill if it is not ready.) Remove from the heat and reserve.
    • Toss the shrimp with the remaining 2 tablespoons oil and sprinkle liberally with salt and pepper. Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total. Remove from the heat and reserve
    • The tomatoes should be ready to take off the grill as well. Carefully remove the tomatoes from the skewers and place directly into a small bowl. Use the back of a pair of tongs or a spoon to lightly smash the tomatoes so that they release their juices.
    • Place 2-3 pieces of polenta on each plate. In the center of the polenta, spoon a quarter of the tomatoes along with their juices, one quarter of the shrimp and a large dollop of the reserved butter mixture. The butter should melt nicely over the hot tomato shrimp. Garnish with the reserved parsley and wedges of lemon for squeezing on top of each serving.

    polenta

    • heat oven to 375'F with the rack in the lower-middle of the oven.
    • Whisk together the cornmeal, 1 tablespoon of kosher salt and 11 cups of cold water in a large pot. Bring to a gentle simmer over medium-high heat. Stirring to prevent clumping, Transfer the pot. uncovered, to the oven and bake for 1 hour.
    • Remove pot from the oven and carefully whisk the cornmeal mixture until smooth. Then using a wooden spoon scrape along the bottom and up the sides of the pot to loosen any stuck bits. Return the pot, uncovered, to the oven and cook until the cornmeal is thick and creamy and the granules are tender. another 10-30 minutes.
    • remove the pot from the oven - vigorously whisk the polenta until smooth and use the wooden spoon to scrape the bottom and sides. Let stand for 5 minutes. It should thicken just enough for a spoon to leave a brief trail, whisk in a little water if needed; to adjust the consistency. Taste and season with salt an pepper. Serve immediately or place in a sheet pan for setting and cutting into shapes for the freezer.

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