Entree

Meat Jun with Somen Dressing Chopped Salad

This recipe is a slight collaboration between my daughter and I; since I work from home my job was to make the marinade and add the steak to it so it had time to gather all the yumminess – which for only marinating for a couple of hours had a ton of flavor. This is another recipe from one of her favorite cookbooks Aloha Kitchen.

Trying to find some motivation on another rainy Sunday here in NH I know I shouldn’t complain about the weather as there are so many crazy weather patterns out there around the world and so much worse than ours. But this has been the soggiest July on record here in Southern NH. It actually broke the last record set back in 1915. The best crop in my yard are the mushrooms growing all around in my lawn. My poor garden is producing a few things here and there but my tomatoes are looking a little “under the weather”

We were fortunate to have a wonderful day yesterday; the sun was shining all day. We were able to go to a postponed fourth of July Paella BBQ party and spend some much needed time with wonderful friends we haven’t seen all summer. It was topped off with a little fireworks display and some yummy desserts.


My other job was to add the rice to the rice cooker. If it were not for my daughter I could say without a doubt I would not have ever had a rice cooker in the house. She had one when she lived in Japan and bought one almost immediately when she moved back home and we use it quite often; not only for rice but we put steel cut oats in it at night and set the timer so we have fresh warm oatmeal for breakfast – Great purchase!

My daughter took two recipes from the cookbook and made a lovely dinner

Meat Jun

A mixed plate you can make at home

Ingredients
  

Meat Jun marinade

  • 2 pounds round steak or you can use chuck, tri-tip or flank steak
  • cup packed brown sugar
  • 1 tablespoon ginger
  • 2 garlic cloves
  • 3 green onions green and white, chopped
  • 1 cup soy sauce
  • 1 tablespoon sesame seeds toasted, ground
  • ¼ cup sesame oil
  • 1 teaspoon black pepper

dipping sauce

  • ¼ cup soy sauce
  • 1 tablespoon gochujang
  • 1 tablespoon rice vinegar
  • tablespoon honey
  • 1 teaspoon sesame seed toasted, ground
  • 1 teaspoon sesame oil
  • ½ teaspoon black pepper
  • 1 garlic clove minced
  • 1 teaspoon ginger
  • 2 green onions thinly sliced

steak coating

  • 1 cup all-purpose flour
  • 5 large eggs
  • 3 cups steamed rice
  • oil for frying

Instructions
 

marinade

  • in a ziploc bag, combine the brown sugar, ginger, garlic, green onions, soy sauce, sesame seeds, sesame oil, and pepper. Close the bag and shake the bag well to combine all the ingredient. Add steak and transfer to the refrigerator for 1-2 hours.

Dipping Sauce

  • in a small bowl whisk together the soy sauce, gochunjang, rice vinegar, honey, sesame seeds, sesame oil, pepper, garlic, ginger, and green onions.

making the steak

  • Line a plate with paper towels and set aside. In a shallow bowl add the flour, in another shallow bowl, beat the eggs. In a large enough pan to fry the steak, add 1/4 inch of frying oil. and heat over medium-low heat. Once the oil is shimmering. Remove the steak from the marinade and discard the marinade. Set the meat in a dish, working in batches, dredge the meat, one piece at a time into the flour, shaking off the excess, then dip into the egg mixture, letting the excess drip off before placing each piece into the skillet. Fry until golden brown 1-2 minutes on each side. Set on the paper towel-lined plate to drain. Repeat until all meat is fried.
  • Serve warm with the dipping sauce and steamed rice

Somen Salad Dressing

a quick simple chopped salad dressing
Course Side Dish

Ingredients
  

Dressing

  • ¼ cup sugar
  • 1 cup chicken broth
  • ¼ cup soy sauce
  • 2 tablespoon sesame oil
  • ¼ cup mirin

Salad

  • carrots shredded
  • cucumbers peeled, sliced into match sticks
  • cabbage shredded, or sliced thin
  • snow peapods diced

Instructions
 

Dressing

  • combine the sugar, chicken broth, soy sauce, sesame oil, and mirin in a jar with a lid. Shake together until the sugar has dissolved. Store in the refrigerator until ready to use up to two weeks

Salad

  • peel and slice the cucumbers, shred or buy shredded carrots, shred or slice the cabbage and dice the pea pods. Arrange on a plate and when ready to eat. Add some of the dressing and combine the salad.

 

 

Spam Fried Rice

current situation, we are out on the porch with our morning tea and coffee. The birds are chirping the wind chime is chiming, and for some strange reason I have a very mean humming bird who doesn’t like to share. I do have only one feeder but many flowers around so I am sure there is plenty of nectar to share but this little bugger sits in the tree and chases everyone else off. He/she needs a time out! Update – a few minutes ago there were 2 hummingbirds on the feeder, they are trying to make a liar out of me now hmmmmm

So I am sure that this recipe will be cool with some and some won’t even read the recipe; let alone make it all because of the word Spam. Technically it is a terrible name, if you google it the first definition is an irrelevant or inappropriate messages sent on the internet to a large number of recipients. the second definition is a canned meat product made mainly from ham. No wonder people now a days are not a fan. When I was growing up I distinctly remember my mother grinding it up for ham salad finger sandwiches and I remember my dad using it in westerns and frying it up for a sandwich.

So those of you courageous enough to pick up a can, or dare I say two of this terribly named meat; you should check this recipe out, even the leftovers are quite delicious with a little Thai chili sweet chili sauce.

Spam Fried Rice

dclarkabal
another great way to use up some leftover white rice and also clean out the fridge

Ingredients
  

  • 3 cups day old white rice room temperature
  • 1 table sesame oil
  • canola oil for frying
  • 1 can 12 ounce Spam sliced into ⅛ x 1-inch matchsticks - we used light Spam
  • 1 cup carrots about 1½ finely diced
  • 1 cup onion about ½ we used Vidalia
  • Kosher salt and black pepper
  • 1 cup chopped green onions, green and white parts about 4
  • 1 teaspoon garlic finely grated/minced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon Worcestershire sauce
  • 2 large eggs lightly beaten
  • 4-6 eggs for frying/serving (optional)

Instructions
 

  • in a large bowl combine the rice with the sesame oil, toss to coat and set aside
  • Using a wok or large pan, set it over medium heat and coat the bottom with 1-2 tablespoons of canola or similar oil. Fry the Spam for a minute or so on each side, or until they are browned and a little crispy. Transfer Spam to a small bowl and set aside.
  • Turn the heat to medium-low and coat with 1-2 tablespoons oil. Once the oil is shimmering and hot, add the carrots and onion. using a wooden spoon or spatula stir-fry until the onion is translucent, about 4-5 minutes. Season with salt and pepper before increasing the heat to medium. Add ½ cup of the green onions and cook for another minute to soften them. Add the rice, garlic, soy, oyster and Worcestershire along with the Spam. Breaking up the rice as needed with the wooden spoon. Stir-fry until the rice is hot and has absorbed all of the liquids, about 4-5 minutes. Taste and adjust seasoning to your liking.
  • Create a well in the middle of the rice and pour the beaten eggs. Let sit for 30 seconds before scrambling them. using the wooden spoon let them set another 30 seconds before scrambling them again. This last time bring the rice together with the scrambled eggs. Stir-fry for another minute or so until the eggs are cooked through, Turn off the heat, sprinkle with the remaining green onion and let it sit until you are ready to serve.
  • Make your fried and If you are serving one on top, I am not sure why you wouldn't but you do you!

recipe adapted from cookbook Aloha Kitchen

Pomegranate and Sumac Chicken

I know I have mentioned the spice Sumac seasoning before; I really think you should check it out. If you have a fabulous spice market of some sort near you; you should be fine. I do not so we buy ours online. Why do you want to check this spice out besides the the zip and color it will bring to your dishes especially but not limited to meat, veggies, dip and dressings. It does have some health benefits which might interest you. It is a powerful Antioxidant It ranks very high as an anti-inflammatory spice and again it adds and brings out flavor, similar power that salt does.

So apparently we didn’t take a picture when the chicken came out of the oven. One of my; and I know there are many flaws is that we are eating the food I write about in this blog. So I have a very short window to take pictures of the finished dish before we sit down and eat it. Apparently this one didn’t even get taken. I do apologize, we will make it again and update the pictures.

Another bonus is you can make this simple chicken dish. See what I did there, you buy the spice and now you need something to make with it; I got you! Chicken thighs are a fantastic choice here; seriously they are usually always a great choice. Bone-in skin-on are pretty forgivable when it comes to cooking and not drying out too much. No I don’t suggest you try to overcook them to prove me wrong but try cooking chicken breast 10 minutes longer than you should have.

Those little pods are the Aleppo pepper spice my daughter got from Occo.  https://www.eatocco.com/
She is not here at the moment so I cannot confirm but she has backed several kickstarters and I believe this might be one of them. They come pre-measured in cute little pods, stay fresher longer. You should check them out!

I am giving you a heads up that you need to marinade the chicken for at least 3 hours. I honestly hate grabbing a recipe, make sure I have everything, get it all on the counter and it has to marinate overnight or I should have started 3 days ago; not cool! So make the marinade in the morning, when you want dinner take it out to come to room temperature and pre-heat your oven and you are golden. I would serve rice along side this and maybe your favorite summer squash. Keep it simple and delicious.

Pomegranate and Sumac Chicken

dclarkabal
a flavorful easy way to prepare chicken that everyone will love
Course dinner
Cuisine Mediterranean
Servings 4 people

Ingredients
  

  • 8 large bone-in, skin-on chicken thighs
  • 3 tablespoons olive oil

for the marinade

  • 3 tablespoons pomegranate molasses
  • 1 tablespoon tomato paste
  • 1/2 teaspoon ground all-spice
  • 2 teaspoons Aleppo pepper
  • 1/4 teaspoon ground cumin
  • 1 teaspoon sumac
  • 2 large garlic cloves crushed
  • Kosher salt and black pepper

Instructions
 

  • In a large bowl add all the marinade ingredients and mix together with 1½ teaspoon salt and ½ teaspoon black pepper. Place the chicken in the bowl with the marinade and massage the chicken into the marinade making sure to cover the chicken with it. Cover the bowl and place it in the fridge for at least 3 hours.
  • When you are to bake the chicken. Take the bowl out of the fridge and set it on the counter to come to room temperature, roughly 20 minutes. Pre-heat the oven to 400°F
  • Place the chicken, skin side up on a rimmed baking sheet and drizzle with the olive oil. Place sheet pan in the oven and bake for about 35 minutes or until the chicken juices run clear.

Recipe adapted from cookbook Ripe Figs – Yasmin Kahn

Picadillo ground beef Tostadas

In Memory of our Fallen Heroes for all who gave their yesterdays
A thank you today – On this Memorial Day weekend!

My daughter and I have been watching this seasons Top Chef; this is a our first time tuning in and I am not sure why I never watched it before. I know why we started this season one of the contestants is from a local restaurant that we eat at. Unfortunately he was eliminated this past week. The challenge was to create a recipe that a home cook would make. Plus write a recipe for them to follow.


I can see where this could be a challenge for chefs and cooks alike. Sometimes I have a hard time providing the correct measurements for you all. I season to taste as should you. What that means is we are all different and like different things. You and I I’m pretty sure have different tastes. You should adjust any and all recipes to your liking and what you can find or have on hand in cooking, not baking; the rules change when baking – follow them.

The recipe I am sharing today was one my daughter made and I am writing about; we are getting pretty good at this collaboration. She went a little further on this one by making her own chili powder. The cookbook she used Nopalito mentions that the store bought chili powder you buy in the store doesn’t hold a candle to the flavor of making your own. My daughter said it was really easy and dinner was excellent so it is probably true. As I mentioned above we all like different things. Give it a try and you be the judge.

Picadillo ground beef Tostadas

a warm comfort dish you should try - plenty of leftovers

Ingredients
  

Chili Powder - for those that want to make your own

  • 2 quajillo dried chili
  • 1 pasilla dried chili

Picadillo

  • 1 1/2 pounds ground beef 85/15
  • 1 large white onion finely chopped
  • 2 jalapenos finely chopped, remove seeds for less heat
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 cup tomato paste
  • 1 tablespoon chili powder
  • 2 cups canned diced tomatoes and their juices
  • 2 cups carrot finely diced - about 4 carrots
  • 3/4 cup yukon gold potato finely diced - 1 small

for serving

  • 1 cup refried beans make your own or canned
  • 12 tostadas or use corn tortillas
  • crumbled queso fresco
  • crema or sour cream
  • green cabbage thinly sliced
  • cilantro thinly sliced
  • white onion thinly sliced

Instructions
 

chili powder

  • Pre-heat oven to 350'F, place dried chilis on a small baking sheet and place in the oven for about 3-8 minutes turning every minute or so, until darkened and evenly toasted. Remove and let cool
  • Transfer the chiles to a blender or spice grinder and grind into a powder. using a scraper or rubber spatula to direct the chilis towards the blades.

corn tortilla - drying them out

  • Pre-heat oven to 300'F. Place tortillas single layer on a rimmed baking sheet. Bake until crispy about 20-30 minutes.

Picadillo

  • In a medium pot over medium-high heat, add the ground beef and season generously with salt. Cook stirring occasionally, until cooked through. about 7 minutes. Stir in the onions, jalapenos, oregano, cumin, tomato paste, and chili powder and cook for 2-3 minutes more. Add the tomatoes and cook, stirring occasionally for about 20 minutes. Add the carrots and potatoes and cook, stirring occasionally, until the vegetables are cooked through but still al dente. about 20 minutes.
  • When ready to serve, warm up the refried beans in a small pot. you may need to add a little water to help make them spreadable. Carefully spread some of the beans on each tostada shell. place a mound of picadillo, garnish with the queso fresco, crema, onions, cabbage and cilantro.

Sunshine Salad

Trying to find a little inspiration this morning. The last few or more like several times it has been beyond painful trying to upload my photos from my camera to my laptop. This morning was no different and really puts a bummer on getting in the mood to want to write or even deal with electronics at all.

Change of scenery has helped a little and I finally got the pictures to load; what a pain in the ass that was. My adorable husbands solution is to buy a new laptop, seriously how about seeing it if it is the $20 SD card first. I googled it; I don’t think it is – insert sad face here!

So I have a couple of recipes to share with you from this past week and I had totally planned on sharing the Tostadas my daughter made but decided to write about the salad my daughter picked out but I made.  I am sitting on the back deck; aka the drinking deck after my husband de-pollinated it for us WOW crazy pollen this year. There is a little breeze and the sun is starting to come around to the deck – hence the sunshine salad; no that is not why it is called that. The recipe mentioned that this was sunshine in a bowl.

I think you will like this salad, the peppery arugula is offset by the sweet potatoes and the creamy avocado, the tomato adds a pop of juicy tang followed by fried cheese. It all works really well together. You can have this as a meal or add some protein along the side.

The recipe we got from Yasmin Khan

Sunshine Salad

dclarkabal
not your average salad but worth the extra effort to make this one for the family and friends
Course Main Course, Salad, Side Dish
Cuisine Mediterranean

Ingredients
  

  • 3 medium sweet potatoes
  • 2 tablespoons olive oil
  • 2 large handfuls of arugula
  • 18 cherry tomatoes halved
  • 1 large Hass avocado peeled, stoned and sliced
  • small handful of mint leaves finely chopped / we omitted since we didn't have any
  • small handful of basil leaves finely chopped
  • 9 ounce holloumi cheese
  • vegetable oil
  • Kosher salt and black pepper

Dressing

  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 1/2 teaspoon lemon zest finely grated

Instructions
 

  • Preheat the oven to 400'F
  • Peel the sweet potatoes and slice into wedges, similar to steak fries. Place them on a baking sheet and drizzle with some olive oil. Some salt and pepper. Place in the oven and bake for 30-45 minutes, or until they are cooked but still firm.
  • Place all the dressing ingredients in a small bowl with 1/2 teaspoon salt and 1/4 teaspoon black pepper and whisk - set aside.
  • Once the sweet potatoes are cooked, let them cool on the sheet before putting them in a large serving bowl along with the arugula, tomatoes, avocado, and herbs. Drizzle the dressing over the salad and toss well to combine.
  • Slice the Halloumi aka as squeaky cheese into 8 rectangular pieces. Heat some vegetable oil in a frying pan over medium-high heat. Fry the halloumi for a couple of minutes on each side until they are golden brown and seared. Arrange them on top of the salad and serve immediately.
Keyword arugula, avocado, salad, sweet potatoes

Seared Steak with Spicy Garlic-Miso Butter

I mentioned several times that my daughter has been planning and making a couple of meals a week some weeks not every week. But I love when I don’t have to do all the work. And it is work to come up with a plan, buy the ingredients, take those ingredients and make it into something the 3 of us would like to eat. That is not to say that each meal we make is “work” sometimes a bowl of cereal hits the spot. On rare occasions we have even had hot fudge sundaes for dinner. Not my finest moments but still winning!

The recipe I am sharing today was supposed to be made by my daughter but she had to work late so I took over for her. It is another Chrissy Teigen recipe, love her or hate her she really can cook good food. Though after making this for dinner the other night we differ on the cooking of asparagus. My family likes a little more snap to their veggies; Chrissy likes her a little more, trying to think of another word for mushy but it is escaping me at the moment.

The spicy garlic miso butter is money and you should really make this and smear it over your next rib eye however you want to cook it.  This recipe seared the steak and simmered the asparagus in the same pan in some chicken broth. The only change I would make would to either use less chicken broth or let the broth reduce in the pan before adding my asparagus so it still has some snap.

Seared Steak with spicy garlic-miso butter

dclarkabal
a simple flavorful meal any night of the week
Prep Time 20 mins
Total Time 30 mins
Course dinner

Ingredients
  

  • 1 pound boneless rib eye steak about 1 1/4 inch thick
  • 1 tablespoon kosher salt plus more for taste
  • 1 tablespoon butter
  • 1 clove garlic minced
  • 3/4 pound asparagus bottoms trimmed, cut into 2-inch pieces
  • 1 cup chicken broth
  • 1/4 cup spicy garlic miso butter

spicy garlic miso butter

  • 1 stick butter at room temperature
  • 1/4 cup white (shiro) miso
  • 2 tablespoon chives finely minced
  • 3 cloves garlic finely minced
  • 1/2 teaspoon black pepper
  • cayenne pepper generous pinch

Instructions
 

Spicy garlic miso butter

  • in a medium bowl, mash together all the ingredients. You can leave it in the bowl, roll into a tube in some plastic wrap and slice as discs. Chill in the fridge until ready to use.
  • Heat a cast-iron skillet over medium-high heat until it is very hot, about 5-6 minutes. Pat the steak dry with some paper towels and then season both sides with salt and pepper. Place the steak in the hot pan and DON'T TOUCH IT for 5 minutes, flip it once and leave it alone for another 4-5 minutes for medium-rare. I don't recommend it but you can leave it a little longer if you want it more well done. transfer the steam to a cutting board and let it rest.
  • remove all but 1 tablespoon of grease out of the pan and return the pant o medium heat. Add the butter, let it melt then add the garlic. Let the garlic cook for 30 seconds, careful not to burn it. Add the asparagus and the chicken broth and cook, stirring once in awhile, until the broth evaporates into a glaze and the asparagus is al dente, 2-3 minutes. season with salt and pepper
  • slice the steak and arrange on plates or a platter, dollop as much as you would like of the miso butter on top. place the asparagus along side.

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.

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.

 

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

 

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