Pork

Citrus-glazed Ribs

Jon — Wed, 18 Jan 2012 00:49:13 +0000

A great recipe for glazed ribs, perfect for the summer or winter with citrus. Adapted from Bon Appetit.

3 1/2 lbs baby back pork ribs, cut between bones into individual ribs
1 cup soy sauce, divided
9 garlic cloves, minced, divided
5 teaspoons cumin seeds, divided
3 teaspoons crushed red pepper flakes, divided
3 tablespoons vegetable oil
6 scallions (white and light-green parts separated from dark-green parts), finely chopped
1 1/2 cups fresh orange juice plus zest from 1 orange
3 tablespoons honey
Zest from 1 lemon and 1 lime

Posole

Jon — Tue, 03 Jan 2012 00:51:51 +0000

We modified a recipe from Bon Appetit to spice it up and re-balance this posole. Next time, we may add a hot pepper to the posole as it cooks to add some heat.

INGREDIENTS

Pork
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
Dash smoked salt
1 pound boneless pork shoulder (Boston butt)
Kosher salt and freshly ground black pepper
1/2 red onion, sliced

Posole
1/4 cup vegetable oil
1/2 red onion, chopped
3 garlic cloves, minced
2 plum tomatoes, diced

La Finca Oak Aged Malbec

Jon — Tue, 11 Oct 2011 00:14:14 +0000

Trader Joe's:

Yes

Light, fruity malbec

La Finca Malbec

Jon — Mon, 07 Mar 2011 02:26:40 +0000

Trader Joe's:

This is a great pizza wine, but otherwise not exciting. Very fruity, but not sweet. Delicate, light flavor with enough tannin to stand up to light italian foods, but not a steak.

http://www.fincalacelia.com.ar/

Steamed buns with Pork Belly

Jon — Wed, 17 Nov 2010 02:02:32 +0000

While the entire recipe is far too insanely complicated to repost here, it comes from the Momofuku cookbook.

The ingredients are
steamed buns
roasted pork belly
scallions
sweet pickles
hoisin and siracha sauces

The candied crispies from the roasting of the pork make a fantastic condiment to the buns

BBQ'ed Ribs

Jon — Sat, 29 May 2010 17:35:49 +0000

From Jon's Dad's methodology:

Cook the ribs slow and then start to put the sauce on ....along with salt and pepper.

1 rack of Pork Spare Ribs (not the "country style" which are thicker and harder to cook thouroughly)
Salt and pepper

Sauce:
2/3rds bottle of Kraft BBQ (Hickory or Mesquite Smoke style)
Vinegar to taste
2 Tbsp lemon or lime juice
1 gollup of molasses (~1/4 cup)

Snap Dragon 2008

Jon — Sat, 15 May 2010 17:17:10 +0000

Trader Joe's:

Yes

A strong red which would pair well with Italian or grilling. $6, Trader Joe's

http://www.snapdragonwine.com/index.cfm?method=pages.showPage&pageid=ecf...

Fried Chickpeas with Chorizo and Spinach

Audrey — Tue, 13 Apr 2010 01:28:47 +0000

This runs the risk of being Very Salty, but if you can avoid that fate, it is Very Tasty.

From Mark Bittman via Tex-Mix

1/4 cup olive oil, plus more for drizzling
2 cups cooked or canned chickpeas, as dry as possible
Salt and black pepper
4 ounces chorizo, diced
1/2 pound spinach, roughly chopped
1/4 cup sherry
1 to 2 cups bread crumbs.

Heat the broiler.

Bodega Norton Malbec 2009

Jon — Mon, 29 Mar 2010 00:20:41 +0000

Trader Joe's:

Yes

Bold and fruity with spicy/pepper notes and a hint of smoke; pairs well with duck, pork, sweet BBQ

$7 at Trader Joe's

http://www.norton.com.ar

http://cuveecorner.blogspot.com/2009/03/bodega-norton-malbec-reserve-200...

Gumbo

Jon — Sun, 14 Feb 2010 20:28:27 +0000

Based on this Epicurious recipe.

2/3 cup vegetable oil (add in other fats for extra flavor)
2/3 cup all purpose flour
2 large onions, chopped (about 4 cups)
2 red bell peppers, seeded, chopped (about 2.5 cups)
3 celery stalks, chopped (about 1.5 cups)
6 garlic cloves, chopped
1 teaspoon cayenne pepper
1 teaspoon cajun seasoning mix

Bacon-wrapped Scallops with mushrooms

Jon — Sun, 31 Jan 2010 00:44:09 +0000

6 Large (1" diameter) Scallops
3 slices Polyface bacon (or prosciutto)
3 T Rendered bacon fat (or butter)
2 T butter
2 cloves garlic, finely chopped
8 Cremini or wild mushrooms, thickly sliced
1 t tarragon
1/4 C white wine or dry vermouth

Preheat oven to 375F

Wrap each scallop in 1/2 slice of bacon and secure with a bamboo skewer. Top with a 1/4 t of butter. Divide the chopped garlic among the wrapped scallops.

Place in oven until the bacon is translucent. Remove.

Fried Potstickers

Audrey — Wed, 20 Jan 2010 02:25:52 +0000

When I was a little kid, my mom and I once made dumplings/potstickers with this neat white foldy press (that helps crimp them together). There's a really cute picture of me at about 5 years old, standing on a step-stool, wearing an apron, and proudly holding up a potsticker (if I can get my mom to scan it in, I will post it).

Anyway, on a recent visit to Los Angeles, I saw the potsticker crimper sitting in a drawer (probably unused by my mother since that day in the photo), and asked if I could take it home. (I subsequently saw the exact same crimper for sale at Hill's Kitchen about a week later, but oh well.) With the proper implement in hand, and having just acquired a "Cook's Illustrated" recipe for perfect potstickers (compliments of Jon's mom), we went to making potstickers.

The recipe that follows is a combination of the Cook's recipe and the handwritten one my mom had from an Asian cooking class she took long ago. No doubt that is the recipe I followed at age 5.

Stuffed Cherry Peppers

Audrey — Sun, 18 Oct 2009 19:34:21 +0000

Roasted cherry peppers stuffed with Serrano ham, basil, and goat cheese. From Epicurious : http://www.epicurious.com/recipes/member/views/STUFFED-CHERRY-PEPPERS-12...

Ingredients
12 hot cherry peppers
5 ounces fresh goat cheese
12 paper-thin slices of Serrano Ham (jámon Serrano) or Prosciutto - anchovies are also tasty, and consider olives as a stufffer as well
12 medium-sized fresh basil leaves
1 clove garlic
1/2 C Extra Virgin Olive Oil
2 T Sherry Vinegar
1/2 t salt
6 basil leaves, coarsely chopped

Preparation
Crush the garlic and add it to the olive oil. Set aside.

Pizza

Jon — Tue, 25 Aug 2009 17:13:44 +0000

Makes 2 12" round pizzas.

This was the first recipe Jon learned from his Mom, because, damn it's good pizza!

Dough -- make about 2 1/2 hours before serving

1 package active dry yeast (2.25 tsp)
About 4 1/2 c. all purpose flour (have 6 c available for kneading/rolling)
1 tsp salt
1 1/2 c. water

In large bowl, combine yeast, 2 cups flour and 1 teaspoon salt. In small saucepan, heat water until very warm (120 to 130F.).
With mixer (or kitchenaid with paddle) at low speed, gradually beat water into dry ingredients until just blended.

Pupusas

Jon — Tue, 25 Aug 2009 16:37:52 +0000

SALVADORAN PUPUSAS By Graciela Fortin-Magana

Preparing the dough
There are different brands of tortilla flour to make the dough. MASECA, which can be found in most large supermarkets in the international section, is one of them but there are others. Follow the instructions on the bag and make as much dough as needed. Once the dough has been prepared set it aside while you prepare the filling.

Three Fillings
CHEESE
3 cups of shredded cheese (use hard and cream cheese mixed together; you can mix frying cheese, mozzarella and ricotta)
3 or 4 tablespoons of heavy cream