Aleppo Roasted Pork

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I love a meal that ya toss in the oven, baste now and again and then melts in your mouth! This is a perfect Sunday fall dinner with enough heat to keep you warm inside. Thanks BA for the inspiration!

Ingredients:
4 large garlic cloves, finely grated
1/4 c Aleppo pepper
1/4 c salt
1/4 c brown or coconut palm sugar
1 4 lb pork loin
Chicken stock

Mix garlic, Aleppo, salt, and sugar in a small bowl; rub over pork. Place in a large roasting pan. Cover and chill 12-24 hours.

Preheat oven to 300°F. Uncover pork and roast, add 1/4 c chicken stock as needed. Baste with drippings every hour or so and covering with foil if browning too quickly, until an instant-read thermometer inserted into the thickest part of pork registers 145°F (meat will be very tender but not quite falling off the bone), 3 hours. Transfer to a cutting board and let rest at least 30 minutes before slicing.

Serves 8.

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Seared Foie with salad

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I found a place that will ship Foie into California – yeah!! This is the perfect fall recipe.

Ingredients:
1 asian pear, cored and quartered
2 TBSP butter
1/4 tsp coriander
1/4 tsp allspice
Salt and pepper
1 red onion, in 1/2 inch wedges with root intact

Vinaigrette:
1 TBSP sherry vinegar
1/2 TBSP Dijon
1 tsp salt
pepper
2 TBSP walnut oil
2 TBSP olive oil

Heartily salad green
4 – 6 oz Foie sliced 1/2 inch thick

Preheat oven to 375.

In an oven proof skillet, melt butter with spices, add pears and onions, cook for about 5 minutes until brown, flip over and bake in the oven for 25 minutes until soft.

Combine the ingredients for the vinaigrette in a small jar and shake until combined.

When ready to serve, toss salad with vinaigrette, top with onions and pears.

Heat a small skillet over medium high heat, add Foie and cook about 2 minutes until browned. Turn and cook the other side, about 1 – 2 minutes until browned. Serve on salad and pit any fat over salad.

Serves 2.

Nutella Cookies

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This recipe is from F&W the only changes I made are to use butter instead of shortening and a lot less sugar. These are quite amazing!!

Ingredients:
1 3/4 c flour
1 tsp salt
1 tsp cinnamon
1/4 tsp baking soda
1 c butter
1/4 c brown sugar or coconut palm sugar
2 eggs
13 oz Nutella
2 c rolled oats

Preheat oven to 375. Line two baking sheets with parchment or silicon mats.

Combine flour, salt, cinnamon and baking soda in a bowl.

In a stand mixer combine butter and sugar and mix until smooth and fluffy. Add eggs one at a time. Add Nutella. Mix in flour in 3 batches on low speed. Add oats.

Scoop 1 TBSP rounds onto baking sheets and bake for 8 – 10 minutes.

Makes about 5 dozen.

Tuna Salad

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This is from Martha Stewart and it is quite an amazing tuna salad!

Ingredients:
2 TBSP mayonnaise
1 TBSP fat-free Greek yogurt
1 tsp grated lemon zest
1 TBSP juice
Salt and pepper
1 can (5 oz) solid light tuna packed in water, drained and flaked
1 stalk celery, halved lengthwise and thinly sliced
1/2 Granny Smith apple, peeled and grated
Whole-wheat bread, red onion, cucumber, and alfalfa sprouts, for serving

Combine ingredients in a large bowl. Spoon onto bread and top with onions and cucumber.

Broccolini and Pasta

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Meatless Monday usually means pasta in our house- it’s quick, easy and the perfect comfort food after a long day.

Ingredients:
2 bunches of broccolini
8 oz pasta
6 TBSP olive oil, divided
4 cloves garlic, minced
3 anchovies, minced
Red pepper flakes
Breadcrumbs
Truffle oil
Truffle salt
Parm cheese

Bring a large pot of salted water to a boil. Add Broccolini and cook 6 minutes. Cool and chop.

Return water to a boil and cook pasta.

In a large non-stick skillet, heat 2 TBSP oil over medium heat, add 1 clove garlic and bread crumbs, cook until toasted, set aside.

Add remaining oil to the skillet, garlic, anchovies and red pepper flakes over medium heat, cook until fragrant. Add broccolli I and pasta and cook for 2 minutes, add pasta water 1/4 c at a time of the pan becomes dry.

To serve top with a little truffle oil, salt, bread crumbs and parm cheese.

Serves 4.

Mushroom Soup

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This is a wonderful mushroom soup, topped with a little chopped Spanish Chorizio makes it perfect.

Ingredients:
2 TBSP butter
3 small leeks, sliced thin and rinsed
20 oz white mushrooms, sliced
1 quart mushroom or vegetable stock
1 quart chicken stock
Salt and pepper
16 thin slices chorizo sausage, cut into matchsticks

In a large pot melt butter, add leeks and sweat covered over low heat until soft, about 5 minutes. Add mushrooms and stock, cover and cook for 30 minutes.

Transfer to a blender process until smooth. Pour into bowls and season with salt and pepper, garnish with chorizo.

Serves 4 – 6.

Chicken Bahn Mi

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This one is from F&W adapted from The Slanted Door Cookbook, which I might have to buy. Marinate the chicken overnight to really enhance the flavor of the chicken.

Ingredients:
1/2 c Asian fish sauce
3 small shallots, minced
1/4 c light soy sauce
4 cloves of garlic, minced
1 1/2 tsp white miso
1 tsp Chinese five-spice powder
3 Thai bird chile, minced
1 lb boneless, skinless chicken breast
1/4 c sugar
1/4 c distilled white vinegar
1/4 tsp salt
1 small carrot, julienned
Four 6-inch-long soft sandwich rolls, split lengthwise
1/4 c sriracha mayonnaise
1/2 English cucumber, thinly sliced lengthwise
12 cilantro sprigs
4 green onions, sliced thin
2 jalapeños, thinly sliced

In a large bowl, whisk the fish sauce, shallots, soy sauce, garlic, miso, five-spice powder and chile. Add the chicken and turn to coat. Cover with plastic wrap and refrigerate overnight.

In a bowl, whisk the sugar with the vinegar and salt until dissolved. Stir in the carrot and let stand at room temperature until lightly pickled, about 30 minutes.

Light a grill and oil the grate, or preheat a grill pan. Remove the chicken from the marinade and grill over moderate heat, turning occasionally, until lightly charred and cooked through, 14 to 16 minutes. Transfer the chicken to a plate and let rest for 5 minutes.

Preheat the oven to 400°. Using your fingers, scoop out some of the bread from the insides of the rolls. Toast the rolls in the oven for 6 minutes, until golden. Let cool slightly.

Thinly slice the chicken. Divide 1 TBSP of mayonnaise between the top and bottom of each roll and arrange the cucumber slices and chicken on the bottoms. Top with the cilantro sprigs, jalapeños, onions and pickled carrot. Close the sandwiches and serve.

Serves 4.