Tag Archives: Soup

Portuguese Braised Pork and Clams

 

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I will be making this again – Soon!

Last weekend I made up for the lack of spending time in the kitchen. I almost made too many things if that is possible. We had leftovers all week long which for us is not a bad thing. I know so many people that do not like leftovers. I wonder why that is. Do they make things that don’t reheat well? What they ate didn’t taste good the first time around? Do they not know how to reheat things? Is it a childhood “thing” meaning there parents didn’t eat leftovers so they won’t eat them? With that being said there are some things that do not reheat well.

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I improvised with paprika and pimento peppers – use what you have on hand I say!

IMG_4946IMG_4947While I was making this I kept thinking about my friends SF and BF plus their family; the ones they share with us every Labor Day weekend when we become honorary Portuguese family members. SF you are going to want to make this; it is so good and reheats perfectly minus the clams; which we finished split those up before packing up the leftovers.

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I found it easier to put a strainer over a bowl and just pour the pork out of the bag 

IMG_4964 - CopyIMG_4965IMG_4967I will give you a heads up the pork needs to marinate overnight; I know some of you will stop reading and won’t even try this recipe but you can do this I promise; before you put the pork away after buying it slice it up and throw it in the marinade for tomorrow nights dinner. You got this!

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San Marzano whole tomatoes is my go to and I always hand crush them into my pot!

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Now it’s time for a confession. There is an ingredient I didn’t know what it was and I didn’t look it up before I went to the store. SO I made up my own version of what I thought it might be. I thought I might just stumble upon it at the store; I did not. I did look it up when I got home and now it makes sense so I will tell the ones who do not know what it is it might be in the spice section of your grocery store; if not substitute it with a smoked paprika that you can find and like. Not the pickle, olive mustard aisle. Pimenton de la Vera dulce.  I figured it was something to do with Pimento peppers obviously I don’t speak the language. It is actually a Spanish smoked sweet paprika yeah I know not even close!
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They used Cilantro for garnish – I didn’t have any so I chopped celery tops for added color

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Portuguese Braised Pork and Clams
Serves 8
A warm and savory soup
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Ingredients
  1. 2 lb boneless pork shoulder, cut into 1 1/2 inch cubes. (I used pork butt)
  2. 2 3/4 teaspoon Kosher salt (divided)
  3. 3/4 teaspoon black pepper (divided)
  4. 6 garlic cloves (divided)
  5. 1 cup dry white wine
  6. 2 bay leaves
  7. 1 tablespoon Pimenton de la Vera dulce (smoked sweet paprika)
  8. 1 tablespoon extra virgin olive oil (divided)
  9. 1 medium sized yellow onion diced
  10. 1 28 ounce can whole peeled tomatoes, crushed by hand - recommend San Marzano
  11. 1/2 teaspoon crushed red pepper
  12. 2 cups chicken stock or broth (divided)
  13. 2 lb baby Yukon Gold potatoes, halved
  14. 2 lb Manila clams or cockies, scrubbed - I used clams I could find at my store
  15. scalions diced for garnish - or they had fresh cilantro on theirs
  16. serve with crusty bread for sopping up all the goodness
Instructions
  1. Season pork all over with 1 1/4 teaspoon salt and 1/2 teaspoon black pepper. In a large ziploc bag add the pork. Smash 3 cloves of garlic, add to the bag along with the wine, bay leaves and Pimenton. Seal and refrigerate for at least 8 hours or overnight.
  2. Preheat oven to 350'F
  3. Remove pork from marinade saving the marinade, pat the pork dry with a paper towel. Remove and discard the garlic and bay leaves. Heat 1 1/2 teaspoon oil in a large Dutch oven over medium heat. Add pork and cook until lightly browned, about 5-7 minutes. Transfer to pork to a plate continue with the rest of the pork.
  4. Chop remaining garlic cloves. Add the onions and the remaining oil cook for a minute then add the chopped garlic continue cooking for another minute or two. You want them to be slightly browned but not burned stirring often. Add the tomatoes, red pepper and the reserved marinade.
  5. Bring to a boil; reduce heat to medium-low and simmer stirring often for about 3 minutes. Return cooked pork to the pot. Stir in 1 cup of stock until pork is mostly submerged. Cover and bake in oven until pork is fork-tender. 1 hour 30 minutes to 2 hours.
  6. Stir in potatoes and remaining 1 cup of stock, Cover and bake until the potatoes are tender, about 30 minutes.
  7. Transfer Dutch oven to the stovetop over high add the cleaned clams. Cover and cook until clams open. 3 to 5 minutes. (remove and discard any unopened clams) Season with remaining 1 1/2 teaspoons salt and remaining 1/4 teaspoon black pepper. Garnish with diced scallions
Adapted from Food and Wine Magazine
Adapted from Food and Wine Magazine
Cooking at Clark Towers https://cookingatclarktowers.com/
 

Sausage, spinach, tomato tortellini soup

Soup is my jam period – I mentioned quite a while ago my dream of opening a soup joint or something along those lines. I also share quite a few soup recipes on this blog and I am pretty  sure I will continue to do so. Every time I make a soup that makes me smile, and no not all of them do, I have failed or made just meh soup before but my successes far outweigh my failures. When it is a fabulous one I say out loud to no one in particular “the world needs to have this” and since I don’t have a soup joint and I don’t know everyone in the world I will share another warm, tasty, comfort bowl full of goodness with you all.
img_3953.jpgMy husband even said this was his favorite soup that I have made, that’s saying something! It is definitely in my top 5 but I have made and shared some pretty incredible soups over the years.
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The one common denominator is homemade chicken stock. If you are still not making your own broth, we need to talk. It is SO easy to do using your slow cooker and a leftover chicken carcass. Put the chicken in the bowl add a couple of roughly chopped carrots, celery, onion and some garlic. Cover with water and place on low overnight. In the morning strain out the liquid gold and discard of all the veggies and bones. Taste it to see if you like it or if it needs a little salt. I let it sit all day or overnight in my fridge to let the fat solidify so I can remove it all. Freeze it or use it now!

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Start by using the best ingredients you can find and your soup will be delicious!
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Sausage, Spinach, Tomato, Tortellini soup
2 tablespoons olive oil
8 ounce sweet italian sausage, casings removed roughly 2 long links
1 medium onion, diced
2-3 cloves of garlic, minced
¾ teaspoon dried oregano
6 cups chicken broth
1 14.5 ounce can crushed tomatoes
10-12 ounce package of fresh or frozen cheese tortellini
5-6 ounces baby spinach
Kosher salt and freshly cracked black pepper
Freshly grated Parmigiano-Reggiano cheese

Heat the oil in a large stock pot over medium heat. Add the sausage and break it up a bit, add the onion and cook till the sausage is cooked through a little browned, about 10 minutes making sure to break up the large chunks. Add the garlic and the oregano cook for another minute.
IMG_3950Add the broth and the tomatoes. Raise the heat to high and bring to a boil. Add the tortellini, lower the heat to a simmer. Cook till the tortellini is tender, according to the package directions about 5 minutes. Stir in the spinach, and cook till it is just about wilted. Season with salt and pepper, grate some fresh parmigiano-reggiano cheese over it and serve.
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Recipe adapted from Fine Cooking magazine