Porchetta Spiced Pulled Pork

Italian spices turn this into a great dish that will feed a group. You can get fennel pollen on Amazon. Serve it with a nice Italian bread. 

Ingredients:
4 lb pork loin
4 oz pancetta
2 tbsp fennel pollen
2 teaspoons chopped fresh sage leaves
5 garlic cloves, minced
Finely grated zest of 1 lemon
1 ½ tbls salt
1 tsp fennel seed
¾ tsp red pepper flakes

Add the pancetta to your slow cooker. Place the pork on the pancetta. Then add the remaining ingredients. Cook on low for 8 hours, then shred. 

Serves 8 – 10.

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Diana Henry’s Mumbai Toasties 

Wow! And you are welcome! Yes, this sandwich is THAT amazing! This is from Simple by Diana Henry, the only change was using a jalapeño instead of a Greek chili.

1 jalapeno
Handful cilantro leaves
16 sprigs mint leaves
2 garlic clove, minced
Salt
1/2 tsp granulated sugar
1/2 lemon, juiced
4 slices white bread
1 c cheddar cheese, shredded
1 tomato, thinly sliced
1/2 red onion, thinly sliced
pinch ground cumin
pinch ground coriander
pinch ground ginger
pinch ground cinnamon
Butter or ghee

For the chutney:
Combine the chili through the sugar in a mortar and pestle. Pound well, You could chop everything together, but the chutney is better if it has a good pounding.

Add the lemon juice.

Spread the chutney on both slices of the bread. Lay the cheese, tomato, and onion on one slice. Sprinkle with the ground spices. Set the other slice of bread on top.

Spread bread with butter. Cook each side for at least 3 minutes, till golden and the cheese is melted.

Serves 2.

Kale Cesar

I love baby kale with a nice Cesar dressing, top it with some grilled chicken and you got a wonderful weeknight meal!

Dressing:
1 egg
3 tbsp lemon juice
1 clove garlic, chopped
1/2 tsp worcestershire sauce
1/4 tsp crushed red pepper
1 tsp dijon mustard
1 tsp anchovy paste
1/2 c parmesan
1/2 tsp black pepper
1/2 c olive oil

Salad:
2 c beead crumbs
16 oz baby kale or romaine
6 oz cherry tomatoes, halved
1 large avocado, chopped
1 lb chicken
Olive oil
2 cloves garlic, minced
salt and pepper
1/4 c parmesan, shaced
1/4 c olives, halved

In a bowl combine 1/4 c olive oil and garlic. Add chicken, toss to coat and refrigerate for 30 minutes – overnight.

In a food processor, add the egg, lemon juice, garlic, Worcestershire, red pepper, mustard, anchovy, black pepper and parmesan. Allow to process until frothy. While the food processor add the oil in a slow stream.

Heat the grill on medium high and cook chicken for 5 – 7 min per side. Let rest for 10 then slice thin.

Toss remaining ingredients in a bowl with dressing and divide among plates. Top with chicken and shaved parm.

Serves 4.

Ceviche de Camaron Salad

My variation on a recipe from Nopalito.  I’m totally obsessed with taco bowls (maybe that is why I’ve put on a couple 😛. You can serve this a traditional ceviche with chips, but I love it as a salad meal!

Ingredients:
1 lb fresh raw shrimp, peeled and finely chopped
1 c lime juice
1 red onion, minced
1 1/4 tsp slat
1/2 c carrot, minced
1/2 c cucumber, diced
2 jalapenos, minced
1/4 c cilantro choped
3 green onions, sliced thin
1 avocado, sliced thin
4 taco bowls
1 head romaine chooped

In a large bowl combine shrimp, onion and lime juice. Let sit 10 minutes. Then stir in carrots, cucumber, chilies, cilantro and green onion.

In a taco shell bowl, layer with romaine, Avocado and then ceviche.

Serves 4.

Jose Andres Gazpacho

Wow! So simply so easy so tasty – Jose Andres is a master! This needs to sit in the fridge overnight to get the full flavor.

Ingredients:
1 1/2 lb of tomatoes
2 persian cucumbers
1 green pepper
1 clove garlic
1/4 c olive oil
1 tbsp sherry vinegar
1/2 tsp salt

Combine all ingredients in a blender and purée till smooth. Chill overnight.

Blend before serving and drizzle with a little olive oil.

Serves 4.

Chicken Shawarma Salad

This recipe is from F&W.  Easy, tasty and healthy = winning combination. I made a few minor changes to up the spice. 

INGREDIENTS
CHICKEN
1/3 c olive oil
6 tbsp lemon juice
5 garlic cloves, minced
1 tsp salt
1 tbsp sweet paprika
2 tsp ground cumin
1 tsp ground coriander
1 tap ground cinnamon
1/2 tsp crushed red pepper
1/2 tsp ground turmeric
1/2 tsblack pepper
1 lb chicken thighs
2 medium red onions, cut into 8 wedges
SALAD
1 c crème fraîche
1 tbsp finely grated lemon zest
2 tbsp plus 1 tsp fresh lemon juice
Salt
Pepper
2 tbsp olive oil
4 c romaine lettuce, thinly shredded
1/2 c cilantro leaves
6 scallions, thinly sliced
2 finely chopped jalapeño
Pita bread and green olives, for serving

In a large bowl, whisk the olive oil with the lemon juice, garlic, salt and spices. Add the chicken and onions and turn to coat in the marinade. Cover and refrigerate overnight.

Preheat the oven to 450°. Line a large rimmed baking sheet with foil and arrange the chicken on it skin side up. Add the onions. Scrape any remaining marinade in the bowl over the chicken. Roast for about 40 minutes, until the chicken and onions are browned and the chicken is cooked through. Transfer the chicken to a cutting board and coarsely shred with a knife and fork.

Meanwhile, make the salad In a small bowl, whisk the crème fraîche with the lemon zest and 1 tsp of the lemon juice; season with salt. In a medium bowl, whisk the remaining 
2 tbsp of lemon juice with the olive oil; season with salt and pepper. Add the lettuce, cilantro, scallions and jalapeño and toss to coat.

On a large platter, arrange the salad with the chicken, onions, pita bread 
and olives. Serve with the lemon crème fraîche alongside.

Serves 6.

Lime Cheesecake

I love cheesecake and adding lime juice gives it the perfect tartness.

Ingredients:
2-1/4 cups graham cracker crumbs (about 36 squares)
1/2 cup butter, melted
FILLING:
20 ounces cream cheese, softened
3/4 c sugar
1 c sour cream
3 tbsp flour
3 eggs, lightly beaten
2/3 cup lime juice
1 tsp vanilla

Preheat oven to 325.

In a food processor crush the graham crackers, then add butter and pulse to combine. Press into a 10 inch springform pan. Bake 10 minutes and set aside.

Best sugar and cream cheese until smooth. Add sour cream, beat till smooth. Add eggs, beat till smooth. Add remaining ingredients and beat till smooth. Pour into pan. Bake for 55 minutes until almost set.

Cool 10 minutes, the run a knife among the edge of the pan. Cool completely and refrigerate overnight.

Serves 10 – 12.

Asparagus, Ricotta Pasta

Super quick and easy. 

Ingredients:
1 bunch of asparagus, steamed ans chopped into bite size pieces
1 c ricotta cheese
2 cloves garlic, minced
2 tsp aleppo pepper
1 tbsp olive oil
8 oz pasta cooked according to pasta

In a12 inch skillet combine asparagus, ricotta, garlic, aleppo and olive oil overlow heat. Cook for 5 minutes then add the pasta and a little pasta water if the sauce is too thick. 

Serve in shallow bowls.

Serves 4.

Merguez Lamb Sausage with Harissa

This is from Patricia Wells latest book andlike every other recipe I’ve made of hers just wonderful!

Lamb Ingredients:
1 tbsp fennel seeds
2 tsp coriander seeds
2 tsp cumin seeds
3 cloves garlic, minced
2 tsp salt
1 tsp smoked hot paprika
1 tsp cayenne pepper
1 tsp harissa
1 lb ground lamb

Harissa Yogurt Sauce:
1 c greek yogurt
1 tbsp harissa
1 clove garlic, minced

Combine and set aside.

Herbed Couscous
1 c couscous
1/4 red onion, finely chopped
1 1/2 tbsp butter
1/4 tsp salt
1 tbsp dill, chopped
1/4 c cilantro, chopped
1/4 c flat lead parsley, chopped
Pepper

Bring 1 c water to a boil, stir in couscous ans butter. Turn off heat and set aside for 10 min. Fluff, stir in remaining ingredients.

To make lamb:

Combine fennel, coriander and cumin in a small pan over medium heat. Cook for 1 minute then remove from heat. Grind in a spice mill. 

In a large bowl combine lamb with all the spice and mix to combine. Form 1/4 c scoops into logs. 

Heat a large pan over medium heat with 1 tbsp oil. Cook sausages 5 minutes per side.

Serve with sauce and couscous.

Serves 4.

Chipotle Lime Cauliflower Tacos

This recipe is adapted from Eating Well. Re spicy Cauliflower is a wonderful and healthy alternative to meat.

Ingredients:
1/4 c lime juice
2 tbsp chipolte chili in adobo
1 tbsp honey
2 cloves garlic
1/2 tsp salt
1 head of cauliflowe broken into bite size florets
1 red onion, sliced thin
1 can black beans
Corb tortillas, warmed
Queso fresco
Cilantro
Jalapeno slices
Avocado

Preheat oven to 450.

Combine life juice, chipotles, garlic and salt in a blender and purée till smooth. 

Toss with Cauliflower and spread on a baking sheet. Top with onions and roast for 20 minutes until starting to brown. 

Serve in taco shells with cheese, cilantro, Avocado, and jalapeños.

Serves 4. 2 tacos each. 8 ww pp.