This amazing Moroccan-spiced pork recipe is actually adapted from a classic North African technique for roasting leg of lamb. And while the spice-rub is incredible with either meat, by using this approach, we’re not only saving a few dollars, but also, your average American holiday dinner guest is probably more likely to prefer roasted pork to the slightly more exotic lamb. And yes, in case someone asks, that’s our official reason, verses the saving money part.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
I’m a big fan of meatballs, and a really big fan of really big meatballs, so you can imagine my excitement when I heard about something called Lion’s Head Meatballs, which were described as not only extra large in size, but also supposedly looked like the head of a lion. As it turned out, only half those claims were true, but they were so tender, and so tasty I quickly forgave any visual exaggerations.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
It’s getting close to that time of the year when we spoil
our guests by making them extra-fancy, labor-intensive, time-consuming meals.
Or, we can make them something like this bacon-wrapped cranberry walnut pork
tenderloin instead, which just seems like it would be all those things. Yes,
the hardest thing about this gorgeous recipe is not spilling the beans about
just how simple it was to do.
This is really more of a technique video, than a specific
recipe, since you can fill it with whatever strikes your fancy, but as far as
seasonally appropriate ingredients go, I loved how this came out. Beyond being
able to adapt this to your tastes, another advantage is that we can prep it
ahead of time, and just pop it into the oven when we’re ready to rock, and by
“rock,” I mean impress our guests.
One thing to be aware of is that pork tenderloins do vary a
bit in size. The one shown here was on the smaller side, and weighed in at just
about one pound. They’re generally closer to 1 1/4 to 1 1/2 pounds, and if
that’s the case for yours, be sure to add a little more roasting time, and
double check things with a thermometer.
Also, if you’re going to be doing more than one, make sure
you’re buying tenderloins that are all about the same weight. The butcher will
be more than happy to weigh a few, and get you what you need. Other than that,
not much can go wrong, except of course, after a few glasses of wine you admit
how simple and easy this really was. Either way, I really do hope you give this
a try soon. Enjoy!
Ingredients for 2 large or 4 smaller portions:
1 trimmed pork tenderloin (1 to 1 1/2 pounds)
salt, freshly ground black pepper, and cayenne to taste
2 teaspoons Dijon mustard
1 or 2 teaspoons freshly minced rosemary
1 or 2 teaspoons
finely sliced fresh sage leaves
1 tablespoon bread crumbs, or enough to lightly coat surface
1/4 cup chopped, lightly toasted walnuts, or as much as you
like
1/4 cup chopped dried cranberries, or as much as you like
4 strips thinly sliced bacon, or enough to wrap the pork
- Roast at 450 F. for 25-30 minutes or until the bacon is
browned, and you’ve reached an internal temp of at least 145 F.
I’m not exactly sure how much pork satay they eat in Penang,
or if they flavor it like I do here, but I’m fairly confident that if I handed
one of these skewers to your average pork-loving Malaysian, they would enjoy
it. By the way, I did a search, and there’s actually a restaurant in Penang
called, “Penang Pork Satay.” It doesn’t get great reviews, but if you’ve
happened to try it, please let me know how this compares.
Like I said in the video, a satay marinade usually gets a
splash of coconut milk, but I think it’s perfectly fine without. Besides adding
a little sweetness, it also apparently helps tenderize the meat, but we have
both those things covered here, with the sugar, ginger, and turmeric. Of
course, by opening a can, you’ll force yourself to make curry with the rest, so
either way is a win.
As far as the grilling time goes, we simply want to cook it
through, and then stop, which is going to happen in a relatively short amount
of time. That’s what I like a fairly large size chuck of pork, so we have enough
time to get that beautifully brown, crusty exterior. If you don’t have, or can’t
use a grill, you should definitely make this anyway. It would work just about
the same under a broiler set on high, or roasted in a 500-degree oven. Regardless
of how you cook it, or whether you tweak the ingredients, I really do hope you
give this a try soon. Enjoy!
2 1/2 to 3 pounds boneless pork shoulder, cut into 1.5-inch
cubes
1 tablespoon kosher salt
For the marinade:
2 to 3 inch piece of fresh turmeric root, peeled, sliced or 2
teaspoons ground turmeric
2-inch piece ginger root, sliced
1 large or 2 small shallots
8 to 10 garlic cloves
1/4 cup light brown sugar
3 tablespoons ancho or other ground chili powder
2 teaspoons ground coriander
1 teaspoon chipotle
1/2 teaspoon cayenne
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon tamarind paste
1/2 cup packed cilantro leaves and stems
- Mix and marinate for 4 to 18 hours, then grill until
cooked through.
When I roast, or smoke a pork shoulder outside on the grill,
I usually break a few rules, and by a few, I mean pretty much all of them. I
use too high a heat; I don’t wrap my meat halfway through; or even bother
mopping the meat with a marinade; and yet despite ignoring all those best
practices, I’m always thrilled with how it comes out.
Maybe it’s the brine, or that I’m just easily satisfied, but
it’s been my experience that if you season aggressively, and cook the meat over
smoky coals to an internal temp of 195 F., you’ll be rewarded with tender,
moist, and very flavorful meat. By the way, this was inspired by the famous al
pastor taco’s spice blend, and pineapple element, but I wouldn’t want anyone to
expect this to taste exactly like that magical meat.
Having said that, this particular flavor profile really
works here, especially when the pulled pork is topped with grilled pineapple
salsa. In fact, that stuff was so delicious, you should make it even if you’re
not barbecuing the shoulder. It’s great on anything, including ice cream; so
don’t let the last of those hot coals go to waste.
The only real challenge here is maintaining a steady temp in
your grill of between 300 and 325 F. I try to keep it just above 300 F., which
is accomplished by adjusting the vents under, and on top of the grill, or
smoker. I also like to start with a good amount of (real) charcoal, so I don’t have to
reload it halfway through, but that depends on your set-up. Thanks to the
brine, and spice rub, even if you end up having to do this in the oven, I still
think it comes out quite well. In any event, there’s nothing like a juicy,
pulled pork sandwich, and this is one of my favorite versions, which is why I really
hope you give it a try soon. Enjoy!
Ingredients for 12 portions:
1 bone-in pork shoulder (about 9-10 pounds)
For the brine:
1 cup kosher salt
1 quart pineapple juice
3 quarts water
For the Rub (will make extra):
2 tablespoons kosher salt
1/4 cup ancho chili powder, or any ground chili pepper
Yes, I’ve had a McRib sandwich, and no, I didn’t know it
contained 70 ingredients, with baby back ribs not necessarily being one of them. I assumed they
weren’t made from pristine pieces of succulent, heritage pork, but had no idea
just how un-rib the McRib really was. Although, in fairness, the idea of a boneless
baby back rib sandwich is brilliant, and for that I’ll tip my cap, and say
thanks to a certain fast food franchise.
As it turns out, making a “real” one is quite easy to do,
and the only real challenge was feeling around the edges of the racks after
pulling out the bones, to check for any small bone fragments, and/or pieces of
cartilage. Be sure to take your time, grab your reading glasses if you’re
my age, and carefully examine every inch. Other than that, just be sure not to
overcook the ribs in the oven, since falling apart meat will not be a lot of
fun to grill.
I found 2 hours and 45 minutes to be perfect, but that will
depend on the exact size of your baby backs. They can range from 1.5 to 3
pounds each, although most are around 2 pounds, like the ones seen here. As far
as sauce goes, I’m a big fan of SFQ, and not just because it’s made by Michele
and me, but also because it’s really good. Like I mentioned in the video, I
usually mix up a different dry rub every time I do ribs, but I did list my
basic recipe below, just in case you’re interested.
Above and beyond just any old cookout, I was thinking this
would make a great Father’s Day menu item, or maybe you have a friend with a
McRib fetish, and you want to blow their minds with what that particular Frankenfood
is actually supposed to look and taste like. Either way, I really do hope you
give this a try soon. Enjoy!
For 4 Boneless Baby Back Rib Sandwiches:
2 racks baby back pork ribs (not the larger St. Louis style)
- Season racks generously with a dry rub. Wrap in foil, and
roast at 325 F. for 2 hours and 45 minutes. Pull bones, refrigerate until cold,
cut, sauce, and grill to finish.
One of our most beloved, and popular dishes is the
unremarkably named, “chicken, sausage, peppers, and potatoes,” which was sort
of the inspiration behind this sausage mushroom chicken video. Besides their
unimaginative names, what these recipes have in common is how they take
advantage of rendered sausage fat, and its proven ability to make everything it
touches taste meatier.
Cooking things in rendered bacon, or pancetta fat is fairly
common, but not so much when it comes to pork sausage, which is funny, since
not only are we getting that pork goodness, but we also get to utilize all the
herbs and spices used in the grind.
I went with a sweet Italian sausage, which paired perfectly
with the chicken, mushrooms, and wine-based pan sauce, but half the fun of a
“recipe” like this is choosing which variety to use, depending on which other ingredients
you plan on including. So, call that friend I was talking about in the video, and
no matter which way you guys decide to go, I really hope you give this, or
something like this a try soon. Enjoy!
Ingredients for 2 portions:
1 (6-ounce) sweet Italian sausage, cooked, diced
2 tablespoons olive oil
2 boneless chicken breasts
salt, freshly ground black pepper, and cayenne to taste
I’m running off to a very important meeting, and between
getting some notes together, and finding a clean shirt, I don’t have time to
write the bacon wrapped Spring chicken post just yet. So, for now you’ll have to settle for the ingredient
amounts, and I promise I’ll fill out the rest later. Enjoy!
Okay, I'm back, and ready to finish off this post. Except, I'm not sure exactly what to add, since the technique is every bit as easy as it appears in the video. The only real point of emphasis is keeping the knife relatively still where it goes into the side of the breast, as you cut a nice big pocket inside. Other than that, just be sure to tuck your bacon ends under the chicken, and you shouldn't have too much trouble. You should probably use a thermometer to check the doneness, but a great rule of thumb is when you see and hear juices from the stuffing and chicken start to leak into the pan. I just did a quick lemon deglaze, but time permitting, the browned bits in the pan will make a great pan sauce, like the one we did in this Airline Chicken video. Either way, I really hope you give this a try soon. Enjoy!
Ingredients for 2 portions:
For the stuffing:
2 tablespoons unsalted butter
1/2 cup sliced green onions (aka spring onions)
2 tablespoons finely diced jalapeno pepper
3 cloves minced garlic
1/2 teaspoon salt, plus more to taste
1/3 cup crumbled feta cheese, grated Gruyere, cheddar, blue, or any other
cheese
2 tablespoons freshly chopped green herbs (tarragon, parsley, dill, a little thyme, are all great choice alone or combined)
1/4 teaspoon freshly ground black pepper
pinch of cayenne pepper
1 rounded teaspoon fine dry breadcrumbs
For the rest:
2 eight-ounce boneless skinless chicken breast, cut as show
enough salt, freshly ground black pepper, cayenne to generously
season chicken
4 to 6 strips of bacon, or enough to wrap chicken breasts
1 teaspoon oil to grease pan
juice from 1 lemon to deglaze pan drippings
- Roast at 425 F. for about 30 minutes, or until an internal temp of at least 155 F.
"Agrodolce” is a very generic Italian term for any type of sweet
and sour condiment, and while it’s used on all sorts of things, it really
shines, both literally and figuratively, when used for braising chunks of
succulent pork shoulder. This really was a thoroughly enjoyable, soul-warming
dish of comfort food, which is why I was so amused by how much it made me think
of summer cooking.
I’m not sure if Italians “barbecue,” like we do here in the
States, but this sauce very much reminded me of something we’d brush on a rack
of ribs while sipping a cold beer. So, don’t be surprised if you see something
like that happen once the weather warms up. In fact, a little touch of
smokiness was maybe the only thing this dish was lacking, and we could have
taken care of that with a little smoked paprika. Next time.
As I mention in the clip, once the meat is tender, and ready
to serve, you’re going to have to decide whether to skim the fat. I’ll leave
that decision to you and your medical team, but if you do, here are a few tips.
It’s hard to skim rendered fat while it’s still in the baking dish, so I
usually remove the meat, and pour the sauce into a measuring cup, or small
saucepan. That way, we have much less surface area, and it’ll be way easier to
spoon off the top. Also, if you make this ahead of time, and chill it
overnight, the fat will harden, and you can easily remove it from the surface.
Either way, this pork agrodolce is amazing served on rice,
pasta, polenta, or as I teased in the video, a big pile of ricotta mashed
potatoes. In fact, I enjoyed those so much that if, and when, I adapt this
sauce to the summer grill, I’m still going to use that as a side. But, no
matter how you serve it, I really hope you give this it a try soon. Enjoy!
Ingredients for 4 large portions Pork Agrodolce:
3 1/2 pounds boneless pork shoulder, cut into 3-inch chunks
2 tablespoons tomato paste
1/3 cup balsamic vinegar
1/4 cup distilled white vinegar
3 tablespoons honey
1 or 2 anchovy fillets mashed
2 cloves minced garlic
1/4 cup green onions
1 tablespoon minced fresh rosemary
1 tablespoon kosher salt, plus more to taste
1 teaspoon red chili flakes
1 teaspoon freshly ground black pepper
- Roast at 325 F. for about 2 1/2 to 3 hours, or until very
tender.
Note: While roasting, you can add a splash of water to the
baking dish if things are drying out, and/or you can cook this covered after
the meat has had time to brown. As long as the pork gets tender, and you’re
left with enough agrodolce sauce to coat the meat, you did it right.
I thought I’d seen all there was to see
when it came to pan-fried pork cutlets, but then I saw something called Katsu
“Mille-Feuille,” and I realized I hadn’t seen anything yet. Okay, I’m being a
little dramatic, but I really loved the unusual look and feel, as well as the
internal flavoring opportunities the multi-layer technique provides.
Besides figuring out what to flavor yours with, the other main
challenge is deciding how long to cook them. The 4 to 5 minute time I gave is just
a guess, since it depends on the thickness of, and fillings in, your cutlet. Although
the folding and cheese inside will help keep things moist, pork tenderloin can
dry out, so I don’t recommend going past 145 F. internal temp.
However, the problem with testing by poking it with a
thermometer is that you’ll have hot juices spurting out, which would be a
shame. This is why I like to go with the poke test, and when it springs back
enthusiastically, it’s usually done. Also, a few minutes of resting time will
help even out the heat, and moisture, but by the time you add your sides, and
get to the table, you should be fine.
As I mentioned in the video, this method screams for
personalization, and I look forward to seeing what you come up with. Whatever that
may be, I really do hope you give it a try soon. Enjoy!
Ingredients for 2 Portions:
1 trimmed pork tenderloin, split in half lengthwise
salt, freshly ground black pepper, and cayenne to taste
4 teaspoons Dijon mustard
2 ounces grated cheese, or as needed
2 tablespoons freshly chopped Italian parsley
For the breading:
enough all-purpose flour to coat
beaten egg
panko, or regular plain breadcrumbs
olive oil for frying (at least 1/4 inch of oil in the pan is
recommended)
I wanted to sneak in this pork belly on black-eyed peas
salad video before the New Year, to help ensure you a very lucky, and prosperous
2019. Of course, there’s no guarantee this roast pork belly on black-eyed peas salad
recipe will bring you good fortune in the New Year, but what if it does?
Either way, this is still one of the most delicious ways to
enjoy both pork belly and black-eyed peas, and could not have been happier with
how this came out. Since I’m still officially on vacation I’ll keep this post
brief, but I did want to mention the bean soaking seen herein.
There are many articles online about this being an
unnecessary step, and technically it is, but it’s been my experience that if
you soak your beans the night before, they seem to hold their shape better, as
well as cook a lot faster. So I say soak, but either way, I want to wish you
all a very Happy New Year, and I really hope you start 2019 off with a big bowl
of “beans and belly.” Enjoy!
Ingredients for 6 portions:
For the Pork Belly:
2 pound pork belly (skin removed)
1 tablespoon kosher salt, plus freshly ground black pepper and
cayenne to taste
- Roast at 200 F. for 7 1/2 hours
For the Black Eyed Pea Salad:
1 cup dried black-eyed peas, soaked overnight, drained
2 quarts fresh water
1 tablespoon kosher salt
1 bay leaf
Dressing:
2 tablespoons Dijon mustard
1/3 cup seasoned rice wine vinegar
2 tablespoon white vinegar
1/3 cup mild olive oil or vegetable oil
1 minced garlic clove
1/3 cup finely diced red onion
2 jalapeno, finely chopped
1 red bell pepper, finely diced
salt, freshly ground black pepper, and cayenne to taste
I’m not saying this spicy salami spread is as good as traditional
nduja, but I am saying this takes about 3 months less time to make, and still
delivers most of the characteristics that make this Calabrian delicacy so
amazing. And just in case you’re not familiar with nduja, a few of those
characteristics are a rich, spicy, super-savory flavor, and soft, luxurious
texture.
Finding some decent salami to use should be simple enough,
but depending on where you live, the oil-packed Calabrian chilies may not be as
easy to acquire. Any decent Italian market will carry them, so ask your
Calabrian friends where they shop, but if that doesn’t work, you can find them online
as well. Or, you could use another spicy, jarred pepper product like Sambal, or
simply use fresh hot chilies like Fresno, or cherry peppers. If it’s spicy, and
it’s a pepper, it will work.
You can substitute bacon for the pancetta, but since bacon
is smoked, your final product will taste significantly different. Not bad, just
different. In any event, the wonderful ways you can use this are extensive. I
gave a few ideas in the video, but other highly recommended uses include adding
it to pasta sauces, salad dressings, ravioli fillings, and even as a pizza
topping.
Having said that, this stuff is so unique, and delicious,
your guests might not leave you with much to experiment with, which is fine,
since this is so fast and easy to produce. So, with peak entertaining season
right in front of us, I really do hope you give this a try soon. Enjoy!
Ingredients for about 2 cups Spicy Salami Spread (Nduja):
4 ounces sliced or diced pancetta, cooked, fat reserved
1/3 cup seeded hot Calabrian peppers
3 tablespoons Calabrian pepper oil from the jar
12 ounces sliced salami
1/4 cup room temp butter
2 or 3 tablespoons olive oil, or as needed to adjust the
texture to your liking
Okay, so we’re not using a whole pig, but we are using a
whole pumpkin, which not only produced some very succulent, flavorful pork, but
also made for an absolutely stunning presentation. This looked so good, that
many people might think it was faked, which really is the ultimate compliment.
While this would work in any pumpkin, try to find ones sold
as “sugar,” or “pie” pumpkins,” since they have a thicker, sweeter flesh,
compared to the ornamental ones sold for jack-o'-lantering. I believe the variety
I used was called “cannonball,” but simply look for round, heavy-feeling
varieties about the size of a volleyball, displayed in the produce department,
and not outside, or in front of the store.
As I said in the video, you can season this anyway you want,
but regardless of what exactly goes in your gourd, make sure you roast it until
the meat is tender. How long will depend on the size of course, so be sure to
test the meat as it cooks. The only thing I’d do differently next time, would
be to pour in a little more cider after a few hours in the oven, since a lot of
it evaporated as it roasted, and I wanted more “sauce” when I was done.
After you remove the meat for service, ladle out all the
braising liquid, and let it sit for a few minutes, so you can skim off most of
the fat. Thanks to the little bit of flour on the pork, it should have a nice
thickness, but you can always adjust that with some more roux. Or, simply make
a sauce separately, and then just spike it with your drippings.
Also, if you wanted to add another step, you could use a
blender to make a smoother sauce, but I’ll leave that up to you. Either way, if
you’re looking for a fun, and very seasonably appropriate way to cook some pork
shoulder, I couldn’t think of a better, or more beautiful way, which is why I
really hope you give this a try soon. Enjoy!
Ingredients for one Pig in a Pumpkin:
1 volleyball-sized cooking pumpkin
3 1/2 to 4 pounds of boneless pork shoulder
1 rounded tablespoon kosher salt (the pumpkin will absorb
some of this)
2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 teaspoon crushed fennel seeds
1 tablespoon freshly chopped rosemary
1/3 cup thinly sliced shallots
- garlic and sage would have also been great here
2 tablespoons flour to coat pork
1 tablespoon olive oil for browning meat
at least 2 cups hard cider, or more if you can fit it in
before or during cooking
There’s nothing like a big, steaming bowl of comfort food to
make everything seem all right, and this dark, but delightful black lentil stew
with sausage and kale is no exception. Whether you’re battling a lack of
sunlight, or troubles at work, or you’re a NY Giants fan, a dish like this can
do wonders to brighten your mood.
Sausage and lentils is a marriage made in heaven, and so
good together, that not even kale can ruin it. I’m kidding, and actually love
kale, but if you’re not the biggest fan in the world, maybe try it one more
time in this. As long as you cook the greens until they get nice and tender,
you’ll be surprised how sweet, and mild they become.
In case that’s asking too much, spinach, and/or other
vegetables will also work here, as these types of recipes are a perfect
catch-all for seasonal produce. You people with neighbors who grow zucchini
should pay especially close attention to that last part. Regardless of what you
add, or don’t, I really do hope you give this black lentil stew a try soon.
Enjoy!
Ingredients for 4 large portions:
2 tablespoons butter
1 yellow onion, large dice
1 large carrot, cubed
1 rib celery, cubed
12 ounces smoked garlic sausage, or any kind of sausage
(cook fresh sausage first, and then slice)
1 bay leaf
1 1/2 cups black lentils
6 cups chicken broth
freshly ground black pepper to taste
1 teaspoon salt, plus more to taste
2 bunches (about 12 ounces by weight) kale or other leafy
dark greens, chopped, washed
