prep time: 30 minutes
cook time: 3 hours
servings: 8 - 12
ingredients:
3 - 4 pounds game meats
1 cup vegetable oil
1 cup flour
1/2 pound bacon
2 red peppers - minced
2 medium onions - minced
6 cloves garlic - minced
1 teaspoon pepper
salt
2 tablespoons sweet paprika
1 teaspoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
2 tablespoons garlic powder
1 - 2 quarts stock
2 tablespoons tomato paste
1 pound okra - sliced into rings
2 green onions per person - chopped
1 tablespoon parsley per person - chopped
steps:
1. in a dutch oven or large pot, cook the bacon slowly; remove and chop. sear the game meats in the bacon fat. remove meat. set meant and bacon aside.
2. add oil to the pot and turn to medium-high heat. whisk in the flour, stirring frequently, until it turns the color of coffee with cream. add peppers, onions, and garlic and stir to combine. cook, stirring often, 3 - 6 minutes, until vegetables are soft.
3. in a separate bowl, combine the tomato paste with the stock.
4. in a separate bowl, combine the pepper, paprika, cayenne pepper, thyme, oregano, and garlic powder.
5. add the stock mixture to the pot and turn the heat to high. stir to combine and add the meats and bacon. add the spice mixture and salt to taste. bring to a boil, drop the heat to a simmer, cover and cook for 90 minutes - 3 hours; check status of meat every 30 minutes after the 90 minutes. when the meats are tender, add the okra. cook another 15 minutes.
6. add the green onions and parsley. cook for 3 - 5 minutes. serve with rice.
- unknown
Showing posts with label tomato paste. Show all posts
Showing posts with label tomato paste. Show all posts
1.30.2015
7.18.2014
green lasagna with bolognese sauce and bechamel
prep time: tbd
cook time:
servings: 12
bolognese ingredients:
3 pounds ground beef
1 cup carrots - finely diced
1 cup onion - finely diced
1 cup white wine
1 quart 2% milk
1 quart beef stock
8 ounces tomato paste
salt
pepper
2 bay leaves
6 fresh sage leaves
bechamel ingredients:
2 ounces butter
1/4 cup flour
3 cups milk
1/8 teaspoon nutmeg
salt
pepper
pasta ingredients:
6 ounces kale leaves
1 pound pasta flour
4 eggs
1 tablespoon salt
1 tablespoon olive oil
1 cup fresh sage leaves
12 - 16 ounces finely grated parmigiano-reggiano cheese
1 pound mozzarella cheese - thinly sliced
2 cups fresh basil leaves
bolognese steps:
1. heat a large heave pot over high heat. when the pan is hot, add meat and cook, stirring to break up chunks, until any liquid has evaporate and the meat starts to fry in its own fat. use a sturdy spoon and scrape the bottom often, to prevent burning.
2. when meat is golden and crusty, 10 - 15 minutes, add carrots and onion. keep stirring and scraping over medium-high heat.
3. when vegetables have softened and meat is dark brown, reduce heat to low and pour in white wine. scrape all the drippings up from the bottom of the pot. add milk, stock, and tomato paste, bring to a simmer, and mix the sauce until smooth
4. reduce the hat to low and simmer for 1 hour. add salt and pepper to taste. add bay leaves and sage and cook until meat is very soft and sauce is thick, about 30 minutes more. set aside.
bechamel steps:
1. in a heavy saucepan, melt butter until bubbly. sprinkle flour on the butter an cook, stirring, until it smells buttery and turns golden.
2. whisking vigorously over medium heat, slowly pour in milk and whisk until mixture starts to thicken, about 2 minutes. add nutmeg and salt and pepper to taste. keep whisking and cooking for another 5 - 10 minutes. set aside.
pasta steps:
1. bring a large pot of salted water to a boil. drop in the kale and cook, stirring occasionally, until tender, 5 - 16 minutes, depending on the type, age and thickness of the kale. using a slotted spoon, lift out kale and rain well, reserving cooking water. in a food processor, puree kale, trickling in cooking water if needed to make a smooth puree. scrape puree into a strainer and let drain. transfer to a clean kitchen towel and squeeze dry. set aside.
2. in a mixer fitted with a dough hook, combine flour, eggs, salt and olive oil and mix just until a dough forms. immediately wrap in plastic wrap and refrigerate at least 1 hour.
3. unwrap the dough and place on a floured surface. cut the dough into about 16 pieces, sprinkle each with flour and lay out two large baking sheets lined with parchment paper and sprinkled with flour. using a pasta machine, roll out each piece of dough according to the manufacturer's instructions into sheets about 3 - 4 inches wide, until it is as thing as possible without bubbling or tearing. place finished sheets in a single layer on the prepared pans. keep covered with damp paper towels.
4. bring kale cooking water back to a boil. cook pasta one or two sheets at a time, just until it floats to the top of the pot. return to paper-lined pans to drain.
5. bring a small saucepan with about 2 inches of olive oil to a simmer and line a place with paper towels. working in 4 or 5 batches, add the sage leaves and fry just until crisp and golden, about 30 seconds. use a slotted spoon to transfer sage to paper towel-lined plate. sprinkle with salt.
6. heat oven to 325 degrees. butter a roasting pan, about 14 x 17 inches x 3 inches. there should be room to stack three or four layers of ingredients.
7. cover the bottom of the pan with sheets of pasta. over the pasta with a thin layer of meat sauce. snip off a corner or open a small-size tip of the bag with the bechamel and drizzle the sauce in an abstract pattern over the meat sauce. scatter a layer of both cheese on top. scatter basil leaves and fried sage leaves on top. repeat with remaining ingredients, ending with cheese and herbs on top.
8. cover tightly with plastic wrap, then with aluminum foil. bake until lasagna is piping hot inside and bubbling up, 20 - 40 minutes depending on starting temperature of ingredients.
9. remove plastic wrap and foil, raise temperature to 450 degrees and bake another few minutes, until top is golden brown, crusty with cheese and bubbling around the edges. remove from the oven and let cook at least 30 minutes on a rack before cutting and serving.
- new york times, july 2014
cook time:
servings: 12
bolognese ingredients:
3 pounds ground beef
1 cup carrots - finely diced
1 cup onion - finely diced
1 cup white wine
1 quart 2% milk
1 quart beef stock
8 ounces tomato paste
salt
pepper
2 bay leaves
6 fresh sage leaves
bechamel ingredients:
2 ounces butter
1/4 cup flour
3 cups milk
1/8 teaspoon nutmeg
salt
pepper
pasta ingredients:
6 ounces kale leaves
1 pound pasta flour
4 eggs
1 tablespoon salt
1 tablespoon olive oil
1 cup fresh sage leaves
12 - 16 ounces finely grated parmigiano-reggiano cheese
1 pound mozzarella cheese - thinly sliced
2 cups fresh basil leaves
bolognese steps:
1. heat a large heave pot over high heat. when the pan is hot, add meat and cook, stirring to break up chunks, until any liquid has evaporate and the meat starts to fry in its own fat. use a sturdy spoon and scrape the bottom often, to prevent burning.
2. when meat is golden and crusty, 10 - 15 minutes, add carrots and onion. keep stirring and scraping over medium-high heat.
3. when vegetables have softened and meat is dark brown, reduce heat to low and pour in white wine. scrape all the drippings up from the bottom of the pot. add milk, stock, and tomato paste, bring to a simmer, and mix the sauce until smooth
4. reduce the hat to low and simmer for 1 hour. add salt and pepper to taste. add bay leaves and sage and cook until meat is very soft and sauce is thick, about 30 minutes more. set aside.
bechamel steps:
1. in a heavy saucepan, melt butter until bubbly. sprinkle flour on the butter an cook, stirring, until it smells buttery and turns golden.
2. whisking vigorously over medium heat, slowly pour in milk and whisk until mixture starts to thicken, about 2 minutes. add nutmeg and salt and pepper to taste. keep whisking and cooking for another 5 - 10 minutes. set aside.
pasta steps:
1. bring a large pot of salted water to a boil. drop in the kale and cook, stirring occasionally, until tender, 5 - 16 minutes, depending on the type, age and thickness of the kale. using a slotted spoon, lift out kale and rain well, reserving cooking water. in a food processor, puree kale, trickling in cooking water if needed to make a smooth puree. scrape puree into a strainer and let drain. transfer to a clean kitchen towel and squeeze dry. set aside.
2. in a mixer fitted with a dough hook, combine flour, eggs, salt and olive oil and mix just until a dough forms. immediately wrap in plastic wrap and refrigerate at least 1 hour.
3. unwrap the dough and place on a floured surface. cut the dough into about 16 pieces, sprinkle each with flour and lay out two large baking sheets lined with parchment paper and sprinkled with flour. using a pasta machine, roll out each piece of dough according to the manufacturer's instructions into sheets about 3 - 4 inches wide, until it is as thing as possible without bubbling or tearing. place finished sheets in a single layer on the prepared pans. keep covered with damp paper towels.
4. bring kale cooking water back to a boil. cook pasta one or two sheets at a time, just until it floats to the top of the pot. return to paper-lined pans to drain.
5. bring a small saucepan with about 2 inches of olive oil to a simmer and line a place with paper towels. working in 4 or 5 batches, add the sage leaves and fry just until crisp and golden, about 30 seconds. use a slotted spoon to transfer sage to paper towel-lined plate. sprinkle with salt.
6. heat oven to 325 degrees. butter a roasting pan, about 14 x 17 inches x 3 inches. there should be room to stack three or four layers of ingredients.
7. cover the bottom of the pan with sheets of pasta. over the pasta with a thin layer of meat sauce. snip off a corner or open a small-size tip of the bag with the bechamel and drizzle the sauce in an abstract pattern over the meat sauce. scatter a layer of both cheese on top. scatter basil leaves and fried sage leaves on top. repeat with remaining ingredients, ending with cheese and herbs on top.
8. cover tightly with plastic wrap, then with aluminum foil. bake until lasagna is piping hot inside and bubbling up, 20 - 40 minutes depending on starting temperature of ingredients.
9. remove plastic wrap and foil, raise temperature to 450 degrees and bake another few minutes, until top is golden brown, crusty with cheese and bubbling around the edges. remove from the oven and let cook at least 30 minutes on a rack before cutting and serving.
- new york times, july 2014
12.11.2013
stuffed peppers with red rice, chard and feta
prep time: tbd
cook time: tbd
servings: 4
ingredients:
4 medium red peppers
1 bunch swiss chard - stemmed and washed
salt
3 tablespoons olive oil
2 garlic cloves - minced
2 cups cooked red rice
1/4 cup chopped mint
2 ounces feta - crumbled
1/2 cup water
2 tablespoons fresh lemon juice
1 tablespoon tomato paste
steps:
1. cut the tops away from the peppers and gently remove the seeds and membranes. set aside.
2. bring a large pot of water to a boil, salt generously and add the chard leaves. blanch 1 minute, until just tender, and transfer to a bowl of cold water. drain, squeeze out water and chop medium-fine.
3. heat 1 tablespoon olive oil in a large skillet or saucepan and add the garlic. cook, stirring, until fragrant, about 30 seconds, and stir in the chard. stir for about 30 seconds, until coated with oil and garlic, and season with salt and pepper. stir in the rice, toss together, and remove form the heat.
4. transfer the rice mixture to a bowl and stir in the mint, feta and 1 tablespoon olive oil. season to taste with salt and pepper.
5. spoon the rice and chard mixture into the peppers and place the peppers upright in a lidded saucepan or skillet. mix together the water, lemon juice, salt to taste, optional tomato paste and remaining olive oil and add to the pan. bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the peppers are tender. remove the lid and allow to cool in the pan. transfer to plates or a platter, spoon any liquid remaining in the pan over the peppers if desired, and serve.
- new york times, october 2013
cook time: tbd
servings: 4
ingredients:
4 medium red peppers
1 bunch swiss chard - stemmed and washed
salt
3 tablespoons olive oil
2 garlic cloves - minced
2 cups cooked red rice
1/4 cup chopped mint
2 ounces feta - crumbled
1/2 cup water
2 tablespoons fresh lemon juice
1 tablespoon tomato paste
steps:
1. cut the tops away from the peppers and gently remove the seeds and membranes. set aside.
2. bring a large pot of water to a boil, salt generously and add the chard leaves. blanch 1 minute, until just tender, and transfer to a bowl of cold water. drain, squeeze out water and chop medium-fine.
3. heat 1 tablespoon olive oil in a large skillet or saucepan and add the garlic. cook, stirring, until fragrant, about 30 seconds, and stir in the chard. stir for about 30 seconds, until coated with oil and garlic, and season with salt and pepper. stir in the rice, toss together, and remove form the heat.
4. transfer the rice mixture to a bowl and stir in the mint, feta and 1 tablespoon olive oil. season to taste with salt and pepper.
5. spoon the rice and chard mixture into the peppers and place the peppers upright in a lidded saucepan or skillet. mix together the water, lemon juice, salt to taste, optional tomato paste and remaining olive oil and add to the pan. bring to a simmer, reduce the heat, cover and simmer 40 minutes, until the peppers are tender. remove the lid and allow to cool in the pan. transfer to plates or a platter, spoon any liquid remaining in the pan over the peppers if desired, and serve.
- new york times, october 2013
12.06.2013
beef cheek goulash
prep time: tbd
cook time: tbd
servings: 6
ingredients:
1/3 cup rendered duck fat or safflower oil
5 large onions - halved and thinly sliced
5 red bell peppers - trimmed and roughly chopped
3/4 cup tomato paste
1tablespoon + 2 teaspoon sweet paprika
1 1/2 teaspoon hot paprika
2 tablespoons red wine vinegar
2 tablespoon dried marjoram
1 tablespoon finely chopped garlic
2 teaspoon caraway seeds - toasted and freshly ground
1/8 teaspoon grated lemon zest
2 teaspoons finely chopped fresh marjoram + more for garnish
1 1/2 teaspoons finely chopped fresh thyme
1/4 teaspoon finely chopped fresh rosemary
3 1/2 pounds beef cheeks - trimmed and halved
salt
pepper
2 tablespoons pickling liquid from a jar of cornichons
steps:
1. in a large heavy pot over medium-low heat, melt the duck fat and add the onions. reduce heat to very low and cook slowly, stirring occasionally, until onions are a very dark brown, 1 1/2 - 2 hours. if necessary, toward the end of cooking, raise heat to medium and stir constantly until onions are browned.
2. meanwhile, place the red peppers in a steamer over boiling water and steam until very soft, 15 - 20 minutes. transfer peppers to a food mill or blender and puree.
3. add the tomato past to the onions and cook until paste darkens, about 5 minutes. add the sweet and hot paprikas and mix well. add 7 cups water, 3/4 cup red pepper puree (discard remainder or save for another use), the vinegar, dried marjoram, garlic, grown caraway seeds and lemon zest. add half of each of the fresh marjoram, thyme and rosemary.
4. season the beef cheeks generously with salt and pepper and add them to the pot. bring liquid to a bare simmer and cook partly covered, stirring only 3 or 4 times, for at least 3 hours, then add the rest of the fresh herbs and begin to check the cheeks' tenderness with a fork. they are done when they fall easily from the for, after about 4 hours. they should be meltingly tender, but not fall apart. pull cheeks from the liquid as they are done. spread the cooked beef cheeks in a single layer on a baking sheet.
5. when all the cheeks are done, pass the cooking liquid through a colander. pour the sauce over the cheeks and season to taste with salt, pepper, additional fresh marjoram and cornichon juice.
- new york times, october 2013
cook time: tbd
servings: 6
ingredients:
1/3 cup rendered duck fat or safflower oil
5 large onions - halved and thinly sliced
5 red bell peppers - trimmed and roughly chopped
3/4 cup tomato paste
1tablespoon + 2 teaspoon sweet paprika
1 1/2 teaspoon hot paprika
2 tablespoons red wine vinegar
2 tablespoon dried marjoram
1 tablespoon finely chopped garlic
2 teaspoon caraway seeds - toasted and freshly ground
1/8 teaspoon grated lemon zest
2 teaspoons finely chopped fresh marjoram + more for garnish
1 1/2 teaspoons finely chopped fresh thyme
1/4 teaspoon finely chopped fresh rosemary
3 1/2 pounds beef cheeks - trimmed and halved
salt
pepper
2 tablespoons pickling liquid from a jar of cornichons
steps:
1. in a large heavy pot over medium-low heat, melt the duck fat and add the onions. reduce heat to very low and cook slowly, stirring occasionally, until onions are a very dark brown, 1 1/2 - 2 hours. if necessary, toward the end of cooking, raise heat to medium and stir constantly until onions are browned.
2. meanwhile, place the red peppers in a steamer over boiling water and steam until very soft, 15 - 20 minutes. transfer peppers to a food mill or blender and puree.
3. add the tomato past to the onions and cook until paste darkens, about 5 minutes. add the sweet and hot paprikas and mix well. add 7 cups water, 3/4 cup red pepper puree (discard remainder or save for another use), the vinegar, dried marjoram, garlic, grown caraway seeds and lemon zest. add half of each of the fresh marjoram, thyme and rosemary.
4. season the beef cheeks generously with salt and pepper and add them to the pot. bring liquid to a bare simmer and cook partly covered, stirring only 3 or 4 times, for at least 3 hours, then add the rest of the fresh herbs and begin to check the cheeks' tenderness with a fork. they are done when they fall easily from the for, after about 4 hours. they should be meltingly tender, but not fall apart. pull cheeks from the liquid as they are done. spread the cooked beef cheeks in a single layer on a baking sheet.
5. when all the cheeks are done, pass the cooking liquid through a colander. pour the sauce over the cheeks and season to taste with salt, pepper, additional fresh marjoram and cornichon juice.
- new york times, october 2013
10.25.2013
fresh and wild mushroom stew
prep time: tbd
cook time: 1 hour
servings: 4 - 6
ingredients:
1 1/2 pounds shiitake, cremini or portobello mushrooms
1/2 pound chanterelle, trumpet or oyster
olive oil
1 large onion - diced
salt
pepper
1 teaspoon chopped thyme
1 teaspon chopped rosemary
pinch red pepper flakes
1 tablespoon tomato paste
3 small ripe tomatoes - peeled, seeded and chopped
1 tablespoon flour
porcini broth or chicken broth - heated
1 tablespopon butter
3 garlic cloves - minced
3 tablespoon chopped parsley
steps:
1. clean mushrooms, keeping clolors separated, and trim tough stems. slice mushrooms about 1/8-inch thick.
2. in a wide skillet, warm 2 tablespoons olive oil over medium high heat. add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. remove from pan and set aside.
3. add 1 more tablespoon oil and turn heat to high. add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. lower heat to medium. add thyme, sage, red pepper and tomato paste. add tomoatoes, stir welll, and cook for 1 minutes. season again with salt and pepper. sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. stir in reserved oniones.
4. add 1 cup mushroom broth and stir until thickened, about 1 minute. gradually add 1 more cup broth and cook for 2 minutes. sauce should have gravy-like consistency, thin with more broth if necessary. adjust seasoning.
5. just before serving, put buter and 1 tablespoon olive oil in wide skillet over medium high heat. when butter begins to brown, add chanterelles, season with salt and pepper and saute for about 2 minutes, until cooke through and beginning to brown. add garlic and parsley, stir to coat and cook 1 minute more. add chanterelles to brown mushroom mixture and transfer to a warm serving bowl.
- new york times, october 2013
cook time: 1 hour
servings: 4 - 6
ingredients:
1 1/2 pounds shiitake, cremini or portobello mushrooms
1/2 pound chanterelle, trumpet or oyster
olive oil
1 large onion - diced
salt
pepper
1 teaspoon chopped thyme
1 teaspon chopped rosemary
pinch red pepper flakes
1 tablespoon tomato paste
3 small ripe tomatoes - peeled, seeded and chopped
1 tablespoon flour
porcini broth or chicken broth - heated
1 tablespopon butter
3 garlic cloves - minced
3 tablespoon chopped parsley
steps:
1. clean mushrooms, keeping clolors separated, and trim tough stems. slice mushrooms about 1/8-inch thick.
2. in a wide skillet, warm 2 tablespoons olive oil over medium high heat. add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. remove from pan and set aside.
3. add 1 more tablespoon oil and turn heat to high. add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. lower heat to medium. add thyme, sage, red pepper and tomato paste. add tomoatoes, stir welll, and cook for 1 minutes. season again with salt and pepper. sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. stir in reserved oniones.
4. add 1 cup mushroom broth and stir until thickened, about 1 minute. gradually add 1 more cup broth and cook for 2 minutes. sauce should have gravy-like consistency, thin with more broth if necessary. adjust seasoning.
5. just before serving, put buter and 1 tablespoon olive oil in wide skillet over medium high heat. when butter begins to brown, add chanterelles, season with salt and pepper and saute for about 2 minutes, until cooke through and beginning to brown. add garlic and parsley, stir to coat and cook 1 minute more. add chanterelles to brown mushroom mixture and transfer to a warm serving bowl.
- new york times, october 2013
2.15.2013
turkey osso bucco
prep time: tbd
cook time: 2 hours & 15 minutes
servings: 4
ingredients:
4 turkey thighs or legs
1 small carrot - chopped
1 small onion - chopped
1 sprig rosemary
2 sprigs thyme
1 bay leaf
1 tablespoon tomato paste
1 small can peeled whole tomatoes
2 cups turkey or chicken stock
2 cups dry white wine
1/2 cup flour
olive oil
salt
pepper
1/4 cup chopped flat-leaf parsley
1/4 cup toasted pine nuts
1 clove garlic - minced
zest of 1 lemon
1. preheat oven to 375 degrees. season thighs with salt and pepper. dredge in flour to coat.
2. in a heavy bottomed pan, heat olive oil over high heat until smoking. place thighs in pan and cook until brown all over, about 5 minutes on each side. transfer to a plate and set aside.
3. reduce heat to medium and add carrot and onion and a pinch of salt and pepper. cook until vegetables are soft and golden brown, about 7 minutes. add rosemary, thyme, bay leaf and tomato paste and cook for about 30 more seconds. add the tomatoes, chicken stock and wine and bring to a boil.
4. place turkey back into pan and submerge at least halfway. cover and place in oven for about 2 hours until meat is nearly falling off the bone. remove from the oven and let stand for 10 minutes.
5. combine parsley, pine nuts, garlic, lemon zest and salt and pepper to taste. sprinkle over osso bucco before serving.
- good, november 2012
cook time: 2 hours & 15 minutes
servings: 4
ingredients:
4 turkey thighs or legs
1 small carrot - chopped
1 small onion - chopped
1 sprig rosemary
2 sprigs thyme
1 bay leaf
1 tablespoon tomato paste
1 small can peeled whole tomatoes
2 cups turkey or chicken stock
2 cups dry white wine
1/2 cup flour
olive oil
salt
pepper
1/4 cup chopped flat-leaf parsley
1/4 cup toasted pine nuts
1 clove garlic - minced
zest of 1 lemon
1. preheat oven to 375 degrees. season thighs with salt and pepper. dredge in flour to coat.
2. in a heavy bottomed pan, heat olive oil over high heat until smoking. place thighs in pan and cook until brown all over, about 5 minutes on each side. transfer to a plate and set aside.
3. reduce heat to medium and add carrot and onion and a pinch of salt and pepper. cook until vegetables are soft and golden brown, about 7 minutes. add rosemary, thyme, bay leaf and tomato paste and cook for about 30 more seconds. add the tomatoes, chicken stock and wine and bring to a boil.
4. place turkey back into pan and submerge at least halfway. cover and place in oven for about 2 hours until meat is nearly falling off the bone. remove from the oven and let stand for 10 minutes.
5. combine parsley, pine nuts, garlic, lemon zest and salt and pepper to taste. sprinkle over osso bucco before serving.
- good, november 2012
9.28.2012
nutzie's pulled pork
prep time: 1/2 hour
cook time: 4 - 5 hours
servings: 10 - 12
barbecue sauce ingredients:
2 tablespoons vegetable oil
1 1/2 cups chopped onions
2 tablespoons finely chopped garlic
4 cups ketchup
1/2 cup cider vinegar
1/2 cup firmly packed brown sugar
1/4 cup honey
1/4 cup tomato paste
3 tablespoons worcestershire sauce
2 tablespoons dijon mustard
1 tablespoons chili powder
salt
pepper
pork ingredients:
1 bone-in pork butt (5 - 6 pounds)
1 - 1 1/2 teaspoon salt
1/2 - 1 teaspoon pepper
3 cups chicken broth
1 tablespoon liquid smoke
4 cups barbecue sauce
1/2 cup cider vinegar + more to taste
sliced soft rolls
barbecue sauce steps:
1 heat oil in a large saucepan over medium heat. add onion and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes. add ketchup, vinegar, brown sugar, honey, tomato paste, worcestershire sauce, mustard and chili powder. season with salt and pepper, stir well and let simmer over medium-low heat until flavors meld, about 15 minutes.
2. let cool and puree in a food processor.
pork steps:
1. preheat oven to 350 degrees. place pork butt in a large pot with a lid. season with salt and pepper to taste. pour broth around pork until it covers about 1/4 of the meat. add liquid smoke. cover pot and put in oven.
2. bake pork until internal temperature registers 190 - 200 degrees on an instant-read thermometer and meat is falling apart, 3 1/2 - 4 1/2 hours. use a fork to pull at pork and make sure it comes apart easily. remove pork butt from oven and let it sit in pot 15 - 20 minutes. remove from pot and discard bone and cooking liquid. cut fatty parts off meat, then use two forks or your fingers to shred meat into small pieces. place shredded pork in a large bowl.
3. warm barbecue sauce in a small pot over medium heat. mix shredded meat with barbecue sauce and vinegar until evenly coated. taste. add more vinegar if needed. season with salt and pepper.
4. pile pork onto rolls and serve.
- wall street journal, may 2012
cook time: 4 - 5 hours
servings: 10 - 12
barbecue sauce ingredients:
2 tablespoons vegetable oil
1 1/2 cups chopped onions
2 tablespoons finely chopped garlic
4 cups ketchup
1/2 cup cider vinegar
1/2 cup firmly packed brown sugar
1/4 cup honey
1/4 cup tomato paste
3 tablespoons worcestershire sauce
2 tablespoons dijon mustard
1 tablespoons chili powder
salt
pepper
pork ingredients:
1 bone-in pork butt (5 - 6 pounds)
1 - 1 1/2 teaspoon salt
1/2 - 1 teaspoon pepper
3 cups chicken broth
1 tablespoon liquid smoke
4 cups barbecue sauce
1/2 cup cider vinegar + more to taste
sliced soft rolls
barbecue sauce steps:
1 heat oil in a large saucepan over medium heat. add onion and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes. add ketchup, vinegar, brown sugar, honey, tomato paste, worcestershire sauce, mustard and chili powder. season with salt and pepper, stir well and let simmer over medium-low heat until flavors meld, about 15 minutes.
2. let cool and puree in a food processor.
pork steps:
1. preheat oven to 350 degrees. place pork butt in a large pot with a lid. season with salt and pepper to taste. pour broth around pork until it covers about 1/4 of the meat. add liquid smoke. cover pot and put in oven.
2. bake pork until internal temperature registers 190 - 200 degrees on an instant-read thermometer and meat is falling apart, 3 1/2 - 4 1/2 hours. use a fork to pull at pork and make sure it comes apart easily. remove pork butt from oven and let it sit in pot 15 - 20 minutes. remove from pot and discard bone and cooking liquid. cut fatty parts off meat, then use two forks or your fingers to shred meat into small pieces. place shredded pork in a large bowl.
3. warm barbecue sauce in a small pot over medium heat. mix shredded meat with barbecue sauce and vinegar until evenly coated. taste. add more vinegar if needed. season with salt and pepper.
4. pile pork onto rolls and serve.
- wall street journal, may 2012
8.03.2012
cauliflower-stuffed meatball ragout in spicy tomato sauce
prep time: 45 minutes
cook time: 50 minutes
servings: 4 - 6
meatball ingredients:
6 cups olive oil or vegetable oil for frying
1 medium-sized head cauliflower
1 1/2 pounds ground beef
1 small onion - finely chopped
1/2 teaspoon ground cinnamon
1/2 cup chopped fresh parsley leaves
1 1/2 teaspoon tabil
1 teaspoon salt + more for seasoning
1/2 teaspoon pepper + more for seasoning
2 large eggs - beaten
flour
sauce ingredients:
1/4 cup olive oil
2 tablespoons tomato paste
1 cup water
1 1/2 teaspoon harisa
1/2 teaspoon ground red chili
meatball steps:
1. preheat frying oil in a deep fryer or 8-inch deep saucepan to 327 degrees. bring a saucepan of lightly salted water to a boil and cook the whole cauliflower until tender, about 10 minutes. drain well and break into small florets.
2. place the meat, onion, cinnamon parsley, tabil, salt and pepper in a food processor and process until well blended. remove to a bowl.
3. place some flour in a bowl. have a bowl of water handy to keep your hands wet while making meatballs. flatten a lemon-sized portion of meat into a thin patty and wrap the patty around a cauliflower floret to completely enclose. form into an oval shape, then dip into the eggs and dredge in flour, tapping off any excess flour.
4. cook the meatballs in oil until golden, about 4 minutes, without crowding the fryer. remove with a slotted spoon to a paper towel to drain.
sauce steps:
1. heat the olive oil over medium-high heat in a large saucepan. dissolve the tomato paste in the water and add to the pan along with harisa and red chili. add the meatballs and cook covered until most of the liquid evaporates, about 25 minutes. add a little water to re-hydrate sauce if it dried out before that time. serve meatballs covered in sauce.
- food network
7.27.2012
vegetarian meatballs
prep time: 1 hour
cook time: 25 minutes
servings: about 4 dozen meatballs
ingredients:
1 cup plain bread crumbs
1 cup grated parmesan cheese
zest of 1 lemon
1/2 cup finely chopped parsley
1 tablespoon dried oregano
2 teaspoon dried basil
3 tablespoons olive oil
1 1/2 cups finely chopped onion
1 large eggplant - unpeeled and diced into 1/4-inch pieces
2 1/2 teaspoons salt
3 cloves garlic - minced
2 tablespoons tomato paste
1 egg - beaten
steps:
1. in a bowl combine the bread crumbs, paremesan, lemon zest, parsley, oregano and basil. set aside.
2. heat the oil in a large nonstick skillet over medium-high heat. add the onion, eggplant and salt. stir to coat with oil. cook, stirring occastionally, utnil soft, 8 - 10 minutes.
3. remove from heat and add garlic and tomato paste. trnsfer half the mixture to a food processor and blend until smooth. stir together eggplant mixture with puree, bread crumb mixture and egg in a large bowl.
4. preheat oven to 350 degrees. generously coat hands with oil and form mixture into 1 1/2-inch balls. place on a baking sheet 1/2 inch apart. continue to coat hand with olil to form balls. bake for 25 - 30 minutes.
- ladies' home journal, march 2011
cook time: 25 minutes
servings: about 4 dozen meatballs
ingredients:
1 cup plain bread crumbs
1 cup grated parmesan cheese
zest of 1 lemon
1/2 cup finely chopped parsley
1 tablespoon dried oregano
2 teaspoon dried basil
3 tablespoons olive oil
1 1/2 cups finely chopped onion
1 large eggplant - unpeeled and diced into 1/4-inch pieces
2 1/2 teaspoons salt
3 cloves garlic - minced
2 tablespoons tomato paste
1 egg - beaten
steps:
1. in a bowl combine the bread crumbs, paremesan, lemon zest, parsley, oregano and basil. set aside.
2. heat the oil in a large nonstick skillet over medium-high heat. add the onion, eggplant and salt. stir to coat with oil. cook, stirring occastionally, utnil soft, 8 - 10 minutes.
3. remove from heat and add garlic and tomato paste. trnsfer half the mixture to a food processor and blend until smooth. stir together eggplant mixture with puree, bread crumb mixture and egg in a large bowl.
4. preheat oven to 350 degrees. generously coat hands with oil and form mixture into 1 1/2-inch balls. place on a baking sheet 1/2 inch apart. continue to coat hand with olil to form balls. bake for 25 - 30 minutes.
- ladies' home journal, march 2011
3.30.2012
chicken chipotle meatballs
prep time: 30 minutes
cook time: 30 minutes
servings: makes about 4 dozen meatballs
ingredients:
2 pounds ground chicken
1/4 cup tomato paste
4 garlic cloves - minced
2 eggs - beaten
1/2 cup plain bread crumbs
1 1/2 teaspoon salt
2 chipotle chiles in adobo - finely chopped
2 teaspoons adobo sauce
1 1/2 teaspoon chili powder
3 teaspoon ground cumin
2 teaspoon ground coriander
1/2 cup finely chopped cilantro
steps:
1. preheat oven to 350 degrees. combine all ingredients and mix well. roll meatballs and place in a glass baking dish or a rimmed baking sheet. cook for 25 minutes.
- ladies home journal, march 2011
cook time: 30 minutes
servings: makes about 4 dozen meatballs
ingredients:
2 pounds ground chicken
1/4 cup tomato paste
4 garlic cloves - minced
2 eggs - beaten
1/2 cup plain bread crumbs
1 1/2 teaspoon salt
2 chipotle chiles in adobo - finely chopped
2 teaspoons adobo sauce
1 1/2 teaspoon chili powder
3 teaspoon ground cumin
2 teaspoon ground coriander
1/2 cup finely chopped cilantro
steps:
1. preheat oven to 350 degrees. combine all ingredients and mix well. roll meatballs and place in a glass baking dish or a rimmed baking sheet. cook for 25 minutes.
- ladies home journal, march 2011
2.24.2012
cioppino
prep time: 30 minutes
cook time: 1 hour
servings: 6
ingredients:
3 tablespoons olive oil
1 large fennel bulb - thinly sliced
1 onion - chopped
3 large shallots - chopped
2 teaspoons salt
4 large garlic loves - finely chopped
3/4 teaspoon dried crushed red pepper flakes + more to taste
1/4 cup tomato paste
1 28-ounce can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams - scrubbed
1 pound mussels - scrubbed and debearded
1 pound uncooked large shrimp - peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets (halibut or salmon) - cut into 2-inch chunks
steps:
1. heat the oil in a very large pot over medium heat. add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. add the garlic and 3/4 teaspoon red pepper flakes and saute 2 minutes. stir in the tomato paste. add tomatoes with their juices, wine, fish stock and bay leaf. cover and bring to a simmer. reduce the heat to medium-low. cover and simmer until the flavors blend, about 30 minutes.
2. add the clams and mussels to the cooking liquid. cover and cook until the clams and mussels begin to open, about 5 minutes. add the shrimp and fish. simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). season to taste with more salt and red pepper flakes.
- food network
cook time: 1 hour
servings: 6
ingredients:
3 tablespoons olive oil
1 large fennel bulb - thinly sliced
1 onion - chopped
3 large shallots - chopped
2 teaspoons salt
4 large garlic loves - finely chopped
3/4 teaspoon dried crushed red pepper flakes + more to taste
1/4 cup tomato paste
1 28-ounce can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams - scrubbed
1 pound mussels - scrubbed and debearded
1 pound uncooked large shrimp - peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets (halibut or salmon) - cut into 2-inch chunks
steps:
1. heat the oil in a very large pot over medium heat. add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. add the garlic and 3/4 teaspoon red pepper flakes and saute 2 minutes. stir in the tomato paste. add tomatoes with their juices, wine, fish stock and bay leaf. cover and bring to a simmer. reduce the heat to medium-low. cover and simmer until the flavors blend, about 30 minutes.
2. add the clams and mussels to the cooking liquid. cover and cook until the clams and mussels begin to open, about 5 minutes. add the shrimp and fish. simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). season to taste with more salt and red pepper flakes.
- food network
12.30.2011
spicy chard soup
prep time: tbd
cook time: tbd
servings: 4
ingredients:
2 bunches swiss chard
1 teaspoon caraway seeds
1 teaspoon cumin seeds
3 tablespoons olive oil + more for drizzling
1 medium onion - finely chopped
2 tablespoons tomato paste
1 tablespoon harissa or other hot sauce
4 cloves garlic - finely chopped
6 cup chicken broth
1 lemon - halved
salt
1/4 cup greek yogurt
4 hard-boiled eggs - peeled and quartered
2 cups pita chips - coarsely crushed
steps:
1. cut the chard stems into 1/2-inch pieces and the leaves into 1-inch pieces, keep separate. toast the caraway and cumin seeds in a skillet over medium heat, 1 - 2 minutes. cool, then grind in a spice grinder.
2. heat the olive oil in a large pot over medium heat. add the chard stems and onion and cook until softened, 5 - 6 minutes. clear a space in the pan, then add the tomato paste, harisssa, garlic and ground spices. cook 2 minutes, then stir into the vegetables. add the chard leaves, chicken broth and 1 cup water, bring to a rapid simmer and cook until the chard is tender, about 10 minutes. squeeze in the juice from 1/2 lemon and season with salt.
3. mix the yogurt, the juice from the remaining 1/2 lemon and a pinch of salt. divide the soup among bowls. add the eggs, pita chips and a dollop of the yogurt mixture, drizzle with olive oil.
- food network magazine, april 2011
cook time: tbd
servings: 4
ingredients:
2 bunches swiss chard
1 teaspoon caraway seeds
1 teaspoon cumin seeds
3 tablespoons olive oil + more for drizzling
1 medium onion - finely chopped
2 tablespoons tomato paste
1 tablespoon harissa or other hot sauce
4 cloves garlic - finely chopped
6 cup chicken broth
1 lemon - halved
salt
1/4 cup greek yogurt
4 hard-boiled eggs - peeled and quartered
2 cups pita chips - coarsely crushed
steps:
1. cut the chard stems into 1/2-inch pieces and the leaves into 1-inch pieces, keep separate. toast the caraway and cumin seeds in a skillet over medium heat, 1 - 2 minutes. cool, then grind in a spice grinder.
2. heat the olive oil in a large pot over medium heat. add the chard stems and onion and cook until softened, 5 - 6 minutes. clear a space in the pan, then add the tomato paste, harisssa, garlic and ground spices. cook 2 minutes, then stir into the vegetables. add the chard leaves, chicken broth and 1 cup water, bring to a rapid simmer and cook until the chard is tender, about 10 minutes. squeeze in the juice from 1/2 lemon and season with salt.
3. mix the yogurt, the juice from the remaining 1/2 lemon and a pinch of salt. divide the soup among bowls. add the eggs, pita chips and a dollop of the yogurt mixture, drizzle with olive oil.
- food network magazine, april 2011
12.26.2010
slow cooker venison stew
prep time: tbd
cook time: 7 1/2 hours
servings: 6
ingredients:
2 cups 1-inch cubed peeled yukon gold or red potato
2 cups cremini mushrooms - quartered
1 cup 1-inch cubed onion
1 cup 1-inch sliced carrot
1/3 cup tomato paste
2 teaspoon chopped fresh oregano
1 1/2 teaspoon sugar
1 1/2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
3/4 teaspoon + 1/8 teaspoon pepper
1/2 teaspoon + 1/8 teaspoon salt
2 large garlic cloves - minced
1 bay leaf
1/4 cup flour
1 pound venison tenderloin - cut into 1 1/2-inch pieces
1 tablespoon canola oil
1 cup brown ale
1 14-ounce can beef broth
steps:
1. layer potatoes, mushrooms, onion, carrots, tomato paste, oregano, sugar, thyme, rosemary 3/4 teaspoon pepper, 1/2 teaspoon salt garlic and bay leaf in an electric slow cooker.
2. combine flour, 1/8 teaspoon salt, 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture.
3. heat oil in a large nonstick skillet over medium-high heat; add venison. cook 4 minutes or until browned on all sides, turning frequently. add venison to slow cooker.
4. pour beer and broth over venison. cover and cook on low for 7 1/2 hours or until meat is tender. discard bay leaf.
- cooking light, ocober 2006
cook time: 7 1/2 hours
servings: 6
ingredients:
2 cups 1-inch cubed peeled yukon gold or red potato
2 cups cremini mushrooms - quartered
1 cup 1-inch cubed onion
1 cup 1-inch sliced carrot
1/3 cup tomato paste
2 teaspoon chopped fresh oregano
1 1/2 teaspoon sugar
1 1/2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
3/4 teaspoon + 1/8 teaspoon pepper
1/2 teaspoon + 1/8 teaspoon salt
2 large garlic cloves - minced
1 bay leaf
1/4 cup flour
1 pound venison tenderloin - cut into 1 1/2-inch pieces
1 tablespoon canola oil
1 cup brown ale
1 14-ounce can beef broth
steps:
1. layer potatoes, mushrooms, onion, carrots, tomato paste, oregano, sugar, thyme, rosemary 3/4 teaspoon pepper, 1/2 teaspoon salt garlic and bay leaf in an electric slow cooker.
2. combine flour, 1/8 teaspoon salt, 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture.
3. heat oil in a large nonstick skillet over medium-high heat; add venison. cook 4 minutes or until browned on all sides, turning frequently. add venison to slow cooker.
4. pour beer and broth over venison. cover and cook on low for 7 1/2 hours or until meat is tender. discard bay leaf.
- cooking light, ocober 2006
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