You could be my luck, even if the sky is falling down...

Today’s offering is tremendously simple, with just a few ingredients this could without difficulty become a frequent visitor at your dinner table. It carries warm flavors that are sure to keep you cozy on cool autumn evenings. Frequently pork is paired with apples, but for a change I have roasted grapes with fresh herbs. I believe they grapes have an excellent balance of sweet and tart. To me, they appear more elegant than apples and would be striking for entertaining. The pairings for this succulent pork are equally as effortless; a modest tossed salad and grilled potato skewers (with the skewer being a sprig of rosemary). I grilled the potatoes, but they would be just as enchanting roasted in the oven. These elements meet to fashion a delicious complete meal, and prove that decadence can be made simple. 

Seared Pork with Roasted Grapes:

4 Tbs. extra virgin olive oil, divided

4 boneless, skinless pork chops

2 – 3 cups seedless red grapes, pulled from the stems

2 sprigs thyme (more for garnish)

2 Tbs. fresh oregano

coarse salt and pepper

Preheat oven to 400. Arrange the grapes on a rimmed baking sheet. Drizzle with a tablespoon or two of oil. Sprinkle thyme sprigs over the grapes, along with a small pinch of salt. Roast the grapes for 20 minutes, or until they’re slightly wilted and bursting.

In the meantime, heat the remaining oil in a cast iron (or regular non-stick) skillet over medium-high. Season the pork on both sides with salt and pepper and sear for 4-5 minutes per side. They’re pretty thin, so they won’t need too long.

Arrange the pork on a serving plate; sprinkle the roasted grapes over the pork and drizzle with any remaining grape juice.

Garnish with chopped fresh oregano and thyme.

For the potatoes, I diced them into similar size chunks toss them with olive oil, salt, pepper, and minced garlic. Skewer them onto a sprig of rosemary and grill or roast.

Until tomorrow…Peace.

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So let's set the world on fire...

Arepas, is a dish made of ground corn dough or cooked flour, popular in Colombia, and Venezuela. Arepa flour is specially prepared (cooked in water, then dried) for making arepas and other maize dough-based dishes. Both Colombians and Venezuelans view the arepa as a traditional national food. It has a long tradition in both countries, with local recipes that are delicious and varied. I have been intrigued by the idea of these for some time now, but have had trouble finding the cornmeal. (PAN is really the only brand I have found that is locally sold in markets specializing in South American cuisine). I will give Guy Fieri credit for my introduction. They are widely popular as a street food in their native countries, but have recently been making a show in some larger US cities. I chose to keep them as authentic as possible, and was glad that I had done so. One I stuffed with spicy chorizo, peppers, and cheese. The other fried plantains ( If you have never tried this it is an absolute must), avocado, and cheese. All were served with a side of Cholula hot sauce. I can clearly see the appeal of these pockets, they are absolutely delicious. They are also often filled with eggs. They are super fun, and a must for a summer gathering.

Ingredients:

2 cups harina PAN (pre-cooked cornmeal)

2 ½ cups hot water

3 tablespoon vegetable oil, plus extra for brushing and cooking

¾ teaspoon salt

Place the PAN, water, oil, and salt in a mixing bowl and stir until the mixture just comes together.

Cover with a damp towel and allow to rest for 15 to 20 minutes.

After the dough has rested, mix it with your hands to remove any lumps.

Taking a small amount (about 1/3 cup) of the dough, form a flat and round disc, even in thickness.

Brush each side of the disc with a small amount of vegetable oil and place onto a sheet pan lined with parchment paper.

Place a cast iron skillet (or some sort of heavy bottom skillet) over medium-high heat and brush with a small amount of vegetable oil.

Once the skillet is hot, place a few arepas onto the surface, making sure not to overcrowd, and cook for 7 to 10 minutes on each side, until they are golden brown on each side and make a hollow sound when lightly tapped (turn the heat down to medium if the pan gets too hot).

Remove them from the heat and repeat with the remaining discs (you can store the cooked arepas, on a prepared sheet pan, in a warm oven while you cook the remaining batches).

To assemble: Open the arepas down the side to create pocket and fill with desired ingredients.

My first listed arapa is filled with grilled chorizo, queso blanco (any mild cheese would work), jalapenos, and sauteed onions.

My second arepa is filled with sliced avocado, fried plantaines, and queso guayanas (I was trying to make these authentic as possible, but you could substitute feta or mozz)

Heat about 1/2 inch vegetable oil in a large saute pan set over medium-high heat. Fry the plantain slices until golden brown on both sides. About 5 minutes.Set aside on a paper towel lined plate to dry.

Until tomorrow...Peace.

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Mama said there'd be days like this...

Keeping with my fresh veggie and mango theme I am presenting two recipes today. First a spinach salad with roasted beets and a vibrant mango vinaigrette. Second, stuffed zucchini boats that carry hot Italian sausage, mushrooms, tomato, and fresh herbs. Both of these recipes are bright and light, and would be a welcomed addition to any lunch or dinner. The zucchini may be prepared in advance, and baked just prior to serving. You may also omit the sausage for a vegetarian dish. I believe you will find the mango vinaigrette to be highly versatile (I think I will try it on chicken). Both of these recipes could be served as side dishes or stars by themselves. I hope they find way to your dinner table soon. 

Spinach Salad with Roasted Beets and Mango Vinaigrette

10 ounces baby spinach

1/2 large mango, peeled and diced

1 large beet, roasted, peeled, and diced*

1/4 C toasted almonds

1 large mango, peeled and cut into chunks

1 inch fresh grated ginger

1 lime, zested and juiced

1 T chopped cilantro

1 t sugar

1/3 C seasoned rice vinegar

1 t honey mustard

1 C vegetable oil

salt and pepper to taste

*To roast a beet, scrub off the dirt and roast at 400 degrees for one hour. Remove from oven and cool until you can touch it. The skin will peel easily under cool water or use a paring knife to gently remove the skin.

In a food processor, puree mango with lime zest, ginger, lime juice, cilantro, sugar, rice vinegar, and honey mustard. Slowly drizzle in the vegetable oil while the food processor is running. Salt and pepper to taste. Makes approximately 2 1/2 cups of vinaigrette. Refrigerate up to 3 weeks.

In a large salad serving bowl, gently toss spinach, mango, beets, and almonds. Serve onto individual plates and drizzle mango vinaigrette over each serving.

Stuffed Zucchini Boats with Italian Sausage

2 medium zucchini

1/2 lb hot Italian sausage

2 garlic cloves, minced

1 medium tomato, seeded and finely chopped

1/2 C finely chopped fresh mushrooms

1 T chopped basil

1 T chopped oregano

1 t crushed red pepper flakes

2 T olive oil

3/4 C Parmesan, divided

fresh basil, chopped (for garnish)

Preheat oven to 400 degrees.

Brown sausage until cooked thoroughly.

Cut zucchini in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell (use a small spoon for this). Reserve pulp from two zucchini and chop. Combine cooked sausage, zucchini pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup cheese in a medium bowl. Divide mixture among zucchini shells.

Place stuffed zucchini in a 13 x 9 baking dish; cover with foil. Bake for 25 minutes or until zucchini is tender. Sprinkle with remaining cheese. Bake uncovered 5 minutes more or until cheese is melted. Top with fresh basil.

Until tomorrow...Peace.

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Now you're just somebody that I used to know...

Memorial Day, the perfect opportunity for barbecue. Mine was enjoyed with a few friends, and there were many laughs. Today I chose pulled pork sliders paired with a side of slaw. I utilized the same barbecue sauce and rub recipe that I was raving about awhile ago (with the whole chicken). I rubbed a large pork butt, marinated it, and then placed it in the crock pot. The slaw was simple maintaining a vinegar base (and a few jalapenos for an added flavor boost). A fairly effortless meal for a holiday, or any summer gathering. The results, simple yet delicious.

4 lb Pork butt roast

1 onion diced

1/2 C chicken stock

Dry Rub:

1 T cumin
1/4 C brown sugar
1 T hot paprika
2 T chili powder
1 T cayenne pepper
2 T season salt
1 T fresh black pepper

BBQ Sauce:

1 1/2 C ketchup
1 C cider vinegar
1/4 C Worcestershire sauce
1/4 C soy sauce
1 C brown sugar
2 T dry mustard
3 T chili powder
1 T cayenne pepper
1 T hot paprika
1 T grated fresh ginger
3 cloves garlic minced
2 T vegetable oil
half a lemon sliced

Combine rub, and massage into pork. Refrigerate for at least 5 hours.

In the meantime prepare the BBQ sauce. Combine all sauce ingredients in a saucepan and bring to a boil, then reduce to simmer. Allow to cook for 30-45 min. Reserve for later.

Place pork in the slow cooker, add half the sauce, diced onion, and chicken stock. Cook on low for 8 hours. Allow to cool, and then shred meat with a fork. Add additional sauce (and Tabasco) as desired.

For the Slaw:

1 T Dijon mustard

3 T red wine vinegar

1 t kosher salt

1/2 cup extra virgin olive oil

1 small red onion, very thinly sliced
1/2 C shredded carrots

1 cup red wine vinegar

4 jalapenos, seeded, cut in half and sliced crosswise (you may use less if you don't want to much heat)

green cabbage (about 2 1/2 C), core and outer leaves removed, and very thinly sliced

Kosher salt

For the coleslaw, macerate onions in red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, carrots, cabbage and salt. Toss with vinaigrette until evenly coated.

Until tomorrow...Peace.

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One toke over the line sweet Jesus...

Today I am presenting you with a delicious biscuit sandwich that would be ideal for brunch or lunch. The surprise in this post is the grilled pineapple. Ham and pineapple are a classic combination, but by charring the pineapple I achieved an added depth of flavor. These served as a wonderful weekend brunch item that were hearty, while not being overly filling. Spicy honey mustard was the condiment that I chose to accompany the ham and pineapple (you definitely could use plain honey mustard if you did not want the spice). I served these delights with a simple fruit salad, light and satisfying. I think anyone would be surprised and pleased with this twist on the ham biscuit.

Biscuit Ingredients

2 C flour

1 T baking powder

1/4 t baking soda

1 t coarse salt

6 T cold butter, cut into chunks

1 C cold buttermilk

Slider Ingredients

10 buttermilk biscuits

10 slices pineapple, roughly the width of your biscuits

1 pound thinly sliced deli ham

leafy lettuce

Spicy Honey Mustard

Biscuit Directions

Preheat oven to 450.

Sift together flour, baking powder, baking soda and salt and put into a food processor.

Pulse about 5 times until the mixture looks like coarse sand. Transfer to a mixing bowl.

Add the buttermilk and stir until just combined. The dough will be pretty wet-looking.

Transfer dough to a floured surface and gently shape it into a rectangle about 1 to 1/2 inch thick. Fold it over about 5 times or so, ending up with a piece of dough that is about 1 inch thick.

Use a 2 inch round biscuit cutter (or a glass that is about 2 inches wide) to cut out 10 rounds. Place the rounds on a cookie sheet with the sides touching.

Bake them for about 15 minutes, or until they have risen and are golden brown on top. Cool on a rack.

Slider Directions

Heat grill or frying pan to high. Quickly sear pineapple on one side until it is slightly charred, about 1-2 minutes (don't leave it on too much longer as you don't want it to dry out).

Slice biscuits horizontally in half with a serrated knife.

Spread the bottom of each biscuit with about one tablespoon of Spicy Honey Mustard. Lay one piece of pineapple over the mustard. Layer on a few slices of ham, folding it gently as you go so that it fits the biscuit. Top with a piece of lettuce and the top half of the biscuit.

Until tomorrow...Peace.

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That's me in the corner, that's me in the spotlight...

Today is soup day. I am delivering you a hearty, healthy and satisfying dish. Pasta e fagioli is a conventional Italian soup. This soup is traditionally meatless, as it simply means pasta and beans. It was an inexpensive dish that was created to feed a large family. I have decided to give it an added twist with hot Italian sausage. I was pleased with the outcome. The sausage delivered an additional depth that was welcoming. This serves as an excellent first course, or easily as a  generous meal.

3 cloves of fresh garlic minced

1 onion diced

1 tbsp olive oil

1 tsp sugar

1 – 28 oz. can  tomatoes

2 cups water (you could also use 1 cup water, 1 cup chicken broth if you have it on hand)

1 – 6 oz. can tomato paste

2 cans of white cannellini beans (with the starch)

3/4 lb hot Italian sausage

1/2 lb ditallini pasta

Salt and pepper to taste

1 T fresh basil

1 T fresh parsley

3 bay leaves (fresh if available)

Parmesan cheese (Optional: mix in 3/4 cup grated parmesan into the soup at the end)

heavy cream (a dash at the end of the cooking process)

 

Remove the sausage from its casing and brown it in the bottom of a large soup pot

Chop up the fresh garlic and onion and saute it with the sausage in the pot with 1 tbsp olive oil and 1 tsp sugar – add the onions first, then the garlic to avoid burning the garlic

Add in the  tomatoes, tomato paste and 2 cups of water

Season with salt, pepper, basil, and parsley

Simmer the contents of the pot for 30-40 mins (bring it to a boil and then reduce to medium-high heat)

While the soup is simmering, cook the dittalini in a separate pot

Once the soup has simmered for 30-40 minutes, add in the 2 cans of cannellini beans with the starch and the pasta

Reduce heat to low and let the soup cook for another 10 minutes – at this point add cheese and cream to the soup

Until tomorrow...Peace.

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Everybody was Kung Foo fighting...

Today we are traveling to the Caribbean, Jamaica to be exact. Marinated Jerk pork chops are on the menu. Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken.  Jerk seasoning principally relies upon two items: allspice (called "pimento" in Jamaica) and Scotch bonnet peppers (among the hottest peppers on the Scoville scale). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic and salt. I did not have Scotch bonnet peppers, so I used their closely related cousin, Habaneros. Any hot pepper will suffice in this marinade. The more fresh ingredients you can find for this marinade the better, Jamaican food relies heavily on bold fresh flavors. This is a hot marinade, but may be adjusted for a mild palate. The mango salsa that sat atop my pork chops acted as a sweet cooling agent. This is a delectable summer dinner.

Jamaican Jerk Pork Chops with Mango Salsa

Marinade:

3 large garlic cloves

1 small onion

2 Habanero peppers

juice of 2 limes

3 T soy sauce

5 T olive oil

3 T brown sugar

1 T fresh thyme

1 T whole Jamaican allspice (regular ground will also work)

1 t fresh ground pepper

1 t fresh grated nutmeg (ground will work)

1/2 t cinnamon

Roughly dice garlic, peppers and onions. Place in a food processor with the rest of the ingredients and pulse until thick paste is formed.

Place marinade in a zip baggie with the pork chops and marinate for at least 8 hours or overnight.

Grill and enjoy.

Mango Salsa

1 ripe mango diced

1 jalapeno diced

1/2 red onion diced

1 medium tomato chopped

3 T fresh cilantro chopped

3 T olive oil

1 T red wine vinegar

1 t agave

salt and pepper

Combine all ingredients and chill, allow to marinate at least 1 hour before serving.

Arroz Amarillo Con Achiote (Yellow Rice)

1 t saffron (turmeric may be used as an inexpensive alternative)

4 T olive oil

1 onion, chopped

about 1 C bell peppers chopped

2-3 cloves of garlic, minced

1 C long grained rice (like basmati)

2-1/2 C of water/vegetable stock

1 t Caribbean allspice**

salt to taste

few sprigs of cilantro

pimentos

In a saucepan heat oil, add saffron and whole allspice seeds. Allow for color to develop and the allspice to become aromatic. Set aside to cool, then remove seeds. Add oil back to sauce pan, saute peppers, onion and garlic. Cook until tender, then add dry rice. Saute until rice becomes opaque. Add stock/water cook 8-10 min in medium heat until cooked. Season with salt and pepper. Garnish with cilantro and pimentos.

I took a cup of black beans that I had presoaked overnight and cooked them with 2 garlic cloves, one onion, bay leaf, and 2 lemon leaves for an hour. I liberally seasoned with salt and pepper and stirred then into the yellow rice.

Until tomorrow...Peace.

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I'm just a soul whose intentions are good...

The allure of pasta lies in it's ease. I normally prepare an oversized pot of marinara, and then freeze it in smaller containers so that it is consistently readily available. This is a trick I highly recommend, as the uses for the sauce are boundless. Pasta is just the start it could also be utilized as pizza sauce, dipping sauce, or as a base for baked chicken. So, today I took a container of marinara and jazzed it up with hot Italian sausage (out of the casing), pancetta, green onions, mushrooms, Parmesan, and a splash of cream. It delivered a salty satisfaction that was rounded out with sweetness from the tomatoes. It appeared as if it came out of an Italian trattoria kitchen, but was practically effortless. Paired with a garden salad and crusty bread, this meal is worthy of entertaining. For variations, you could use mild Italian sausage or leave out the pancetta.

Italian Sausage and Pancetta Pasta

1 lb ziti pasta (or any shape you like)

1/2 lb hot Italian sausage, loose

1/4 lb pancetta, diced

1 C mushrooms

1 green pepper diced

2 C marinara (recipe follows)

1/3 C finely grated Parmesan Reggiano

2 T heavy cream

1 T chopped oregano

crushed red pepper (optional)

salt and pepper to taste

Brown sausage with pancetta over medium heat, set aside. Saute mushrooms and pepper over medium heat in 2 T olive oil, add meat and marinara. Season with salt and pepper to taste. Warm over low heat, while you start pasta water.

Cook pasta al dente, according to the package. Reserve 1/4 C pasta water. Toss pasta in skillet with sauce and meat, add a dash of water if sauce needs thickened. Stir in cheese and cream then top with chopped oregano and optional crushed peppers.

Marinara

2 28oz cans San Marzano tomatoes, crushed
1 large onion diced
3 garlic cloves minced
1 T fresh oregano
1 T fresh thyme
1 t baking soda (to cut acidity)

Saute onions and garlic, add remaining ingrredients and simmer for 1 hour.

Serve with crusty bread.

Until tomorrow...Peace.

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