Braised Pork and Sweet Potato Hash with Black Beans

Yesterday I mused on about the benefits of braising a large piece of meat with the intent of having leftovers to use up throughout the week and, last night, I reaped those benefits. It seems this week has turned out to be a busy one; we're teaching a bunch of classes and then got a last minute dinner party booking for tonight, in addition to the families that we already cook weekly meals for. Yesterday I got so distracted with menu planning and creating grocery lists that I was starving before I even had the opportunity to start dinner. In attempt to maximize my time, I took my own advice and made a quick evening dinner using bits of the already flavorful braised pork and tossing in some other ingredients that I had on hand to make a simple hash.

If you haven't come across hash all that much, please allow me to introduce it to you. Hash can mean many different things but at it's simplist, it's a mix of starch, usually a potato that is fried up with bits of this and that. In a pinch, it's a lifesaver if you find yourself having one of those busy weeks.

I happened to have a sweet potato on hand, some leftover black beans and an apple - all a perfect match for some pulled pork. When I tossed it all together and gave it a quick fry, I added some fresh chopped rosemary and a pinch or two of cumin. For freshness, parsley was sprinkled on top, right before serving. While this isn't the most glamorous of dishes, it's comforting and full of fall flavors and when you add ingredients of varying textures and flavors, you get something extra special Most importantly, it's made in a matter of minutes. Below is the recipe for the hash that I made but if you plan to make it yourself, feel free to use whatever you have on hand. You could also skip the meat entirely and make it a vegetarian dish, or, this makes a terrific, hearty breakfast with a poached egg on top.

Braised Pork and Sweet Potato Hash with Black Beans
Serves 2

- 1 cup cooked, shredded Pork (or any other cooked meat, or can be made vegetarian without the meat)
- 1 large sweet potato, baked until cooked through
- 1/2 cup black beans
- 1 apple, peeled, cored and diced
- 1 clove of garlic, finely chopped
- 1 tsp fresh rosemary, finely chopped
- 1 TBS fresh parsley, finely chopped
- Olive Oil for drizzling
- Salt and pepper to taste

In a large skillet, heat olive oil on medium heat. Add the potatoes, apples, pork, garlic and rosemary. Quickly fry until all of the ingredients are heated through. Add the black beans and season to taste. Just before serving, sprinkle with parsley.

Braised Pork with Citrus, Star Anise and Dried Chilies

The other day, in the middle of realizing I had nothing in the fridge except for yogurt, cheese and a couple of stray sage leaves, I decided that it was time to make something of sustenance and get my braise on.

I'd like to kiss whoever is responsible for creating and developing the process of braising. It's pure culinary genius - a cheap cut of meat, some flavorful herbs, spices and vegetables and a little bit of water or stock, cover and just let it go - low and slow, baby. Letting all of those flavors seep deeply into the meat and gently heating it until the meat doesn't have the energy to cling to the bone anymore. Once this happens, the meat is pulled from the oven and set aside to rest until it's cool enough to be handled.

In my mind, there are two results of a good braise. The first being obvious - a huge Tupperware container of pulled meat at the ready, to be tossed with hearty grains, mixed with fresh vegetables or melted with cheese and sandwiched between slices of bread. The second, and my personal favorite, an apartment that is filled with the aroma of slowly braising meat, soaking up all of the intended flavors. I don't know what it is about the scent of braising, it just makes me feel like I'm curled up beside a roaring fire; it's instantly relaxing and comforting.

There really is no defined recipe for this braise and that's another bonus of the whole process, I literally just tossed spices from my pantry (star anise, ground ginger, cumin, smoked paprika, dried chilie, etc.) into a skillet, toasted them a bit and then coated the meat, which in this case was pork. I made a simple marinade of citrus zest and Dijon mustard and poured it on top along with some water. The meat went into a low, 300 degree oven and stayed there for six hours. The pork had a great citrusy-sweet anise flavor with some spice and heat that rushed in at the end. If you haven't braised before, give it a try. Pick a chilly day, an inexpensive cut of meat (brisket, short ribs, pork shoulder, etc..) flavor it with whatever you have on hand and then just let it go in the oven for hours. You'll reap the benefits of having tender, flavorful ready-to-eat meat on hand for days..if it lasts that long!

A Spanish New Year's Eve Dinner (in pictures)

Happy 2011! It's finally here! A new year and a fresh start.  I just love that sense of newness that comes with the start of another year.  It's sort of like staring at a crisp white blank sheet of paper while holding an inky black pen, ready to start filling up the page with all of the events and happenings of another year of life.  Possibilities seem abundant and hopes are high that this will be a great and memorable year.  To help welcome 2011, I had some friends over on New Year's Eve for games, adult beverages and of course, food.....

Sangria got the party started!

We dined on Spanish food because cuisine from that region tends to be bold and packed with bright and exciting flavors, which seemed to be a fitting way to start the new year.  Also, a meal of pork served with beans is said to be very lucky to eat on New Year's Eve.  (Pork is said to signify prosperity and well-being and beans are said to symbolize wealth.  Finger's crossed, right?)

Fiona made out-of-this-world pork belly lettuce wraps

Served with corn and black bean salad and homemade spicy tomatillo salsa

I made a veggie paella-inspired rice 

Sarah made awesome cheese stuffed peppers with herbs and aged sherry vinegar

And for dessert, Cheesecake Flan

Sweet, creamy and cool..recipe to follow tomorrow

Happy 2011! May you're year be off to a great start!

Mushroom and Pecan Stuffed Pork Chops

This week I'm at my parents for the holidays and after cooking from a (wicked) small kitchen all the time, I forget how flippin' sweet it is to have space.  I'm so used to being huddled around my little stove and only having my postage stamp sized counter space to work with.  I'm so psyched to have space (and a gas stove) to work with - It's going to be a big week!

Mushroom and Pecan Stuffed Pork

Last night when I got in from Boston, I insisted on making dinner my Mom and Dad.  After a quick peek at their pantry inventory, I created this recipe for mushroom and pecan stuffed pork chops.  This is one of those recipes I ended up really liking because it looks so fancy but it's not hard to do and, if you wanted, a good part of it could be done in advance (the pork can be stuffed a day in advance and then stashed in the fridge).

Sweet Cinnamon Glazed Carrots

To accompany the stuffed pork on the plate, I went with my sweet cinnamon glazed carrot recipe as well as some thinly sliced red potato that were baked in the oven until their outsides were twinged with golden brown and delicious crunchy bits.  I had tossed the potato slices in some olive oil, Dijon mustard and some dried thyme and dill and then dusted salt and pepper on top.

Red Potato Slices with Dijon, Thyme and Dill

Now on to the prep for the pork! Like I said, this was super easy.  I made a stuffing out of finely chopped button mushrooms, white wine and Herbs de Provence, which is a mixture of French herbs.  The mixes can vary slightly and the combo I used contained rosemary, marjoram, thyme and savory.  Once the mushrooms had browned and the wine had been reduced, I added dried cranberries and toasted pecans to add a crunch. Lastly, breadcrumbs and an egg went into the mix until a thick stuffing had formed.

Mushroom and Pecan Stuffing, just before the breadcrumbs and egg 

Once the stuffing was combined, it was packet into pockets that I had slit into the sides of the pork chops and then I coated everything in a thin layer of Dijon and olive oil with a pinch more of salt and pepper.  Then the whole dish was baked until the stuffing got a slight crunch to it and the pork was cooked through.

Overall, I think what really made this dish work was the flavorful stuffing that provided such a variety of crunchy, chewy and soft textures paired sweet, savory and rustic flavors.  It was a huge hit last night!

Pork Tacos with Quick and Easy Mole Sauce

I put chocolate in my taco sauce...and I liked it!

Who knew Mole Sauce could be so easy?

I'll admit, it felt strange to be dropping a hunk of a Hershey bar into my taco sauce but the flavor that was left behind quickly made me get over my uneasiness and as the chocolate melted was incredible and it provided such a depth of flavor, I'm not sure I'll ever go back to making them any other way.  I've had mole sauce at restaurants and I love it but anytime I think of making it just seems like the type of project that needs to be reserved for a rainy Sunday so that I can make sure I'm home for hours upon end to let a mob of ingredients simmer together until they turn delicious.  Apparently, I proved myself wrong by making up an abbreviated mole sauce in about 30 minutes flat.

Pork Tacos with (easy!) Mole Sauce

Not to mention, this was so easy to pull together, it's perfect for a weeknight meal.  Of course, chicken or beef would work here too or you could even make these veggie style with some meatier vegetables like mushrooms and eggplants as your base.

Pork Tenderloin swimming in Mole Sauce

Saucy Pork

Roughly based off of a mole sauce, these pork tacos packed a spicy punch (thank you chipotle) and then were cooled down by a bit of smooth, rich, sweet chocolate.  Simply put folks, this one's a keeper.

Pork Tacos with Quick and Easy Mole Sauce
1 pork tenderloin
Salt and Pepper (enough to lightly coat the pork)
2 tbs chipotle sauce
1/2 onion chopped
2 cloves garlic
1 small can tomato sauce
1 tbs cumin
1/2 tsp coriander
A couple pinches of cinnamon
1/4 chocolate bar (I used Hershey's)
A couple pinches cinnamon
Cheddar Jack and Sour Cream (garnish)
Soft Corn Tortiallas or regular taco shells

Start by coating the pork in a thin layer of olive oil.  Dust it with salt and pepper and bake the pork at 400 until the juices run clear (about 30 minutes or so, depending on your oven temp).  While the pork is cooking, on the stove top, fry up the onions in a little bit of salt and heat them until they start to get translucent (about 5-7 minutes).  Add chopped garlic and fry it up for another couple of minutes.  At this point, add the tomato and chipotle sauces as well as the cumin, coriander, cinnamon and chocolate.  Stir to combine and then cover the pot with the lid and let it simmer, preferably for 20 minutes to a half hour.

Once the pork is done, let it rest for about 10 minutes and then thinly slice it and dump it into the mole sauce.  Let this simmer for about another 5 minutes or so just to let the sauce soak into the pork.  Then, take the taco shells and stuff them (I baked some soft corn tortillas until they got nice and crispy but regular taco shells work just fine here as well) with toppings of your choosing.  (I kept it simple with Cheddar Jack cheese and a bit of sour cream on the side).  

Hawaiian Pork and Toasted Lime Macadamia Rice

So yesterday was a big day!  It marked the start of the final season of LOST.  I am a huge LOST fan, not just because I find "Jack" particularly dreamy, but because this show is just so brilliantly written, it's insane.  Not usually a fan of the sci-fi world, this is the exception.  I got hooked a couple years ago and never was able to kick the addiction.  Needless to say, after the show's year long hiatus, I was psyched to have it back on and I can't wait to see how it all ends.  To mark this momentous occasion, I decided to have a friend of mine over for a Hawaiian themed dinner.  (that's where the show is filmed.)  The meal turned out really well and paired fantastically with the tropical island action that was unfolding on TV.

I started out by marinating a pork tenderloin in soy sauce and sweet pineapple juice.  I then seared the outside of the meat on super high heat and then baked it in the oven on a low temperature until cooked through.  To top the pork, I made a simple salsa out of chunky pineapple bits and fresh cilantro.  I also created a rice dish comprised of tangy lime and crunchy toasted macadamia nuts to pair with the pork and salsa.  All of the flavors really came together nicely and complimented each other well on the plate.  Since hindsight is 20/20, looking back, I probably would have also thrown some thinly sliced green onions into the rice as well.  I suppose I will just have to save that for the next time I make this, which will definitely be soon.  This one's a keeper.

The Best is Yet to Come

Happy New Year and welcome to the 'tens.

Punctuated by champagne and a wild and crazy game of Catch Phrase, this decade got started right with good friends and of course, lots of great food. As I sort through the pictures from last night, I can hear the helicopters roaring over Fenway Park for the Hockey Winter Classic game. I am reminded of the awesome city that I live in and I can't help feeling a surge of excitement and anticipation for what's to come in 2010. I love New Year's because it symbolizes a new beginning and a fresh start. And although we aren't flying around in hover crafts or vacationing on Mars (yet) the truth is that the future is here and now and it's up to us to make it as delicious as we want it to be. So with that in mind, as promised, I wanted to share the pictures and recipes of those dishes that helped to ring in the start of another New Year.

Pulled Pork Potato Skins
- 1 lb. Pork Butt or shoulder
- 1 cup Cheddar Cheese
- 1-1 1/2 cups BBQ sauce (I like Sweet Baby Ray's, it tends to be thicker and it caramelizes up real nice)
- Fresh chopped chives
- 1 can chicken or beef stock + 1 can full of water (if using a crock pot)
- Pork rub
~2 tbs oregano
~1-2 tsp garlic powder
~1-2 tsp paprika
~1 tbs salt
~Fresh ground black pepper
~1-2 tsp cumin
~2 tbs liquid smoke
~1 tbs extra virgin olive oil

Make the pork rub (It should look like a thick paste). Rub it into the pork making sure to evenly coat. Refrigerate over night. Next, take the pork out and pat dry with paper towels (meat browns better when it's dry). Heat vegetable oil in a heavy pan. Add pork and brown evenly on all sides. If using a crock pot, add the can of chicken or beef stock to the crock pot plus one gainful of water. Place the pork into the stock and heat in the crock pot on low. Cook for 5-6 hours. (If you prefer, you can bake the pork after browning it on a low over setting. Let cook for several hours and use a meat thermometer to test for doneness.)

Meanwhile, cook small potatoes in the oven at 400 until they are fork tender. (Approximately 30-40 minutes.) When the potatoes are cool enough to handle, slice them lengthwise and hollow out the center a little. Set aside.

When pork is done, take it out of the crock pot and let rest for 20-30 minutes. Then, take two forks and begin to shred the pork, being sure to discard any fat. Mix in BBQ sauce. Stuff the pork mixture into the hollowed out potatoes. Top with cheese and bake until the cheese starts browning and bubbling. Top with chives and enjoy!

Cranberry Salsa
- 1 bag fresh or frozen whole cranberries
- 1 granny smith apple, cored and skins removed
- 1/2 large green pepper
- 1/2 red onion
- 1/2 c. sugar
- 1/3 c. pomegranate juice
- Juice from 1 lime
- Large handful of chopped cilantro
- 1 jalapeno pepper

Combine cranberries, apple, onion and peppers into a food processor. Mix until the cranberry mixture is chopped but still very coarse. Pour the mixture into a bowl and add the sugar, cilantro, pomegranate and lime juices. Stir until combined well. For best results, make a day in advance to allow the flavors to come together. Serve with tortilla chips.

Stuffed Bread
- 1 package refrigerated pizza dough (I used Pillsbury)
- 1 box frozen spinach
- 4 oz cream cheese
- 4 oz goat cheese
- 1 shallot (sliced thin and cooked until soft)
- pinch of nutmeg
- Handful of fresh chopped basil
- Salt and pepper
- Cornmeal for the pan
- Egg (for egg wash)

Combine the spinach, basil, shallots, nutmeg, cheeses, and salt and pepper. Set aside. Roll out the pizza dough onto cornmeal. Flatten it out so that it is an even rectangle. Spread the spinach filling down the center of the rectangle leaving a good 2-3 inch border. With a sharp knife, cut even strips of the dough on each side, stopping right before the filling. Start at one end and criss-cross the strips of dough until it is completely covering the filling. Make an egg wash by combining 1 egg with a splash of water. Brush a thin layer of egg wash onto the bread. Bake at 350 until bread is golden brown. Slice and serve while warm.

Veggies and Dip
- 1 small container plain Greek yogurt
~ 1 1/2 c. sour cream
- 1 clove of garlic, finely chopped
- Fresh ground pepper
~ 1/2 c. fresh chopped basil
- 1/4 c. Parmesan cheese
- Assorted fresh sliced vegetables

Stir yogurt, sour cream, garlic, basil, cheese and pepper into a bowl. Combine well. For best results, make this a day ahead to allow all flavors to combine. Serve with assorted veggies or with cubes of bread.

Philly Cheese Steak Spring Rolls *
*Sadly, the pictures came out too dark to post
- Egg roll wrappers
- 2-3 steaks (I used fillet mignon)
~ 10 pieces of American cheese
- Vegetable oil for frying
- 1 egg (for egg wash)

Slice steak very finely (easier to do when steak is partially frozen and using an extra sharp knife). Heat oil (just enough the coat the bottom of the pan) in a pan. Add the steak and fry until the steak browns. Melt in the American cheese. Stuff and roll up the egg roll wrappers by placing a little steak mixture in the center. Fold up one point and tightly secure under the steak. Fold over two sides and roll. Place on a baking sheet. Repeat the process for the remaining wrappers. Coat in egg wash (1 egg + splash of water). Bake at 350 until it starts to brown.

Carrot Cake
- 3 eggs
- 3/4 c. buttermilk
- 3/4 vegetable oil
-1 1/2 c. white sugar
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
-1/4 tsp salt
- 2 c. all-purpose flower
- 2 tsp. baking soda
- 2 c. shredded carrots
- 1 (8 oz) can crushed pineapple with juice

Preheat oven to 350. Grease and flour an 8x12 pan. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well. Stir in the carrots and pineapple. Bake for 1 hr or until done in the center.

Frosting
- 1/2 c. butter
- 8 oz. cream cheese, softened
- 4 cups confectioner's sugar
- 1 tsp. vanilla extract

Combine all ingredients. Spread evenly over the cooled cake.