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Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Friday, December 23, 2011
Wednesday, December 7, 2011
Holiday Party Favs: Pulled Pork and Prosciutto Wrapped Roasted Asparagus
Every year my mom hosts a holiday party at the house for all of her managers/employees. This year I was there to help her through every step of the way. Let me tell you what, hosting a party is HARD WORK. We were cooking and cleaning and prepping all. day. long. It is fun though, when everything comes together and is beautifully presented and you get loads of compliments on the food!
This year we had two big hits.
Over Thanksgiving, we were mulling over food ideas for the party, and thought about buying a spiral ham and turkey and some mini buns and having people make little sandwiches for something a little more hearty. Then I had the (brilliant, if I do say so myself) idea of making the pork carnitas recipe from the Pantry again, but adding a barbeque sauce after it's done to create (quasi) pulled pork for sandwiches.
Seriously, it was amazing. People were raving. People are still raving.
If I didn't convince you in the previous entry that this is the best pork recipe ever, I darn well better be convincing you now.
I'll admit, I was a little nervous at first, because it's not quite the same consistency. After I added the BBQ sauce, it appeared to get mushy, but then I thought we could throw it in the crock pot set on low and that way it would hopefully brown up a bit, or char a little on the edges. It did just that AND the flavored deepened even more. SO fab.
This year we had two big hits.
Over Thanksgiving, we were mulling over food ideas for the party, and thought about buying a spiral ham and turkey and some mini buns and having people make little sandwiches for something a little more hearty. Then I had the (brilliant, if I do say so myself) idea of making the pork carnitas recipe from the Pantry again, but adding a barbeque sauce after it's done to create (quasi) pulled pork for sandwiches.
Seriously, it was amazing. People were raving. People are still raving.
If I didn't convince you in the previous entry that this is the best pork recipe ever, I darn well better be convincing you now.
I'll admit, I was a little nervous at first, because it's not quite the same consistency. After I added the BBQ sauce, it appeared to get mushy, but then I thought we could throw it in the crock pot set on low and that way it would hopefully brown up a bit, or char a little on the edges. It did just that AND the flavored deepened even more. SO fab.
Friday, November 4, 2011
Taqueria Mexicana
I've never been more serious in my life. If you don't already live in Seattle, you need to move here NOW so you can take a cooking class at the Pantry at Delancey and learn how to cook a meal like the one I just made tonight. This place is that amazing. The food is that good.
I heard about the Pantry at Delancey before it was even open, through Molly Wizenberg's blog, Orangette. Her and her husband started up the beloved pizza restaurant, Delancey, here in Ballard and a few years later her husband and two friends founded the Pantry at Delancey! This place is an incredible community kitchen that offers a WIDE array of cooking classes, family style dinners, and catering. Upon entering their facility, you walk up a path surrounded by beautiful gardens growing produce they use daily. The Pantry at Delancey places a strong emphasis on where and how they get their foods, offering only the best and most trusted resources. Since opening in July, their classes and family dinners are known to sell out the same day they are posted. So far though, I have been lucky enough to attend a cooking class AND a family style dinner: Taqueria Mexicana and Down South Dinner.
This place truly has it going on. I would be in total heaven if I could learn under the two main gals that run that place...maybe someday. A girl can dream, right?
One of my best friends and myself attended the Taqueria Mexicana cooking class. Let me tell you, it EXCEEDED our expectations by a mile. We were truly blown away. In one night we learned how to make flour and corn tortillas, pork carnitas, queso fresco, tomatillo salsa, and two different versions of guacamole. Not only did we receive step-by-step and hands-on instruction, we got to FEAST on the fruits of our labor AND take home recipes for everything! On top of all the mouth-watering foods I already named, they put out corn tortilla chips, homemade cabbage slaw and radishes for our tacos, Dos Equis beer and homemade horchata for dessert! Is your jaw to the floor? It should be!
The food was mind-blowingly good, and the pork carnitas stole the show. That pork was so tender it literally melted in your mouth.
My friend and I were so unbelievably full at the end, I'm pretty sure we had to unbutton our pants on the way home. Worth it? UM YES!
Ever since that night, I have been telling everyone about the class and about how amazing the food was and I've been dying to recreate that night at home. The true test is if you can do what they taught you ALONE, in YOUR own kitchen! So yesterday I had the day off and I decided to dedicate the day to this meal.
On my menu:
Corn Tortillas
Pork Carnitas
Tomatillo Salsa
Guacamole
Corn Chips (not homemade)
Everything turned out perfectly. The pork was melt in your mouth, fork tender and so flavorful. The tomatillo salsa was so fresh (tomatillo salsas and chile verde are my absolute favs)! The corn tortillas were so fun to roll out and tasted authentic and homemade. And the guacamole delicious as always. This meal was SUCH a success, I'm so proud! (Recipes coming soon)
I heard about the Pantry at Delancey before it was even open, through Molly Wizenberg's blog, Orangette. Her and her husband started up the beloved pizza restaurant, Delancey, here in Ballard and a few years later her husband and two friends founded the Pantry at Delancey! This place is an incredible community kitchen that offers a WIDE array of cooking classes, family style dinners, and catering. Upon entering their facility, you walk up a path surrounded by beautiful gardens growing produce they use daily. The Pantry at Delancey places a strong emphasis on where and how they get their foods, offering only the best and most trusted resources. Since opening in July, their classes and family dinners are known to sell out the same day they are posted. So far though, I have been lucky enough to attend a cooking class AND a family style dinner: Taqueria Mexicana and Down South Dinner.
This place truly has it going on. I would be in total heaven if I could learn under the two main gals that run that place...maybe someday. A girl can dream, right?
One of my best friends and myself attended the Taqueria Mexicana cooking class. Let me tell you, it EXCEEDED our expectations by a mile. We were truly blown away. In one night we learned how to make flour and corn tortillas, pork carnitas, queso fresco, tomatillo salsa, and two different versions of guacamole. Not only did we receive step-by-step and hands-on instruction, we got to FEAST on the fruits of our labor AND take home recipes for everything! On top of all the mouth-watering foods I already named, they put out corn tortilla chips, homemade cabbage slaw and radishes for our tacos, Dos Equis beer and homemade horchata for dessert! Is your jaw to the floor? It should be!
The food was mind-blowingly good, and the pork carnitas stole the show. That pork was so tender it literally melted in your mouth.
My friend and I were so unbelievably full at the end, I'm pretty sure we had to unbutton our pants on the way home. Worth it? UM YES!
Ever since that night, I have been telling everyone about the class and about how amazing the food was and I've been dying to recreate that night at home. The true test is if you can do what they taught you ALONE, in YOUR own kitchen! So yesterday I had the day off and I decided to dedicate the day to this meal.
On my menu:
Corn Tortillas
Pork Carnitas
Tomatillo Salsa
Guacamole
Corn Chips (not homemade)
Everything turned out perfectly. The pork was melt in your mouth, fork tender and so flavorful. The tomatillo salsa was so fresh (tomatillo salsas and chile verde are my absolute favs)! The corn tortillas were so fun to roll out and tasted authentic and homemade. And the guacamole delicious as always. This meal was SUCH a success, I'm so proud! (Recipes coming soon)
Wednesday, October 26, 2011
Risotto: Two Ways
Due to my recent confusion/uncertainty/insecurities/what-have-yous about my current job situation and my future job situation, I have been trying to read some inspiring or uplifting literature.
My friend Natasha recommended The Last Lecture, by Randy Pausch, to me last week when we got together for dinner and conversation. I quickly checked it out at the library and finished it in two days.
In his last few months of life, Pausch, a Professor at Carnegie Mellon, offers some amazing wisdom and inspiration. While his whole "lecture" speaks to me at great depths, a few sections are screaming at me right now, more than others.
Chapter 28: Dream Big. "Give yourself permission to dream."
Chapter 51: No Job Is Beneath You. "No job should be beneath us. And if you can't (or won't) start at the bottom (like sort mail), where is the proof that you can do anything?"
Chapter 53: Never Give Up. He writes, "If you want something badly enough, never give up (and take a boost when offered). Brick walls are there for a reason. And once you get over them - even if someone has practically had to throw you over - it can be helpful to others to tell them how you did it." Never give up. Seems simple enough.
Chapter 55: All You Have to Do Is Ask. "Sometimes, all you have to do is ask, and it can lead to all your dreams coming true. Ask those questions. Just ask them. More often than you'd suspect, the answer you'll get is, "Sure.""
In the coming months, especially after I get back from my South America trip, I'm going to take many of Pausch's words of wisdom and advice into action and just dive in. There's no other way.
In other food-related news, I made risotto twice this week. Risotto gets me thinking about another important life lesson, "Patience is a virtue."
If you don't have patience, you can just go ahead and dismiss the following recipes. BUT if you do have even just a little, you'll come out with two ooey gooey, creamy, flavorful dishes. And let's be honest, who can resist ooey gooey? No one.
Tomato and Sausage Risotto
(adapted from Smitten Kitchen and Martha Stewart Everyday)
1 can (28 ounces) diced tomatoes in juice
1 tablespoon olive oil
1 pound ground hot Italian sausage
1 small onion, finely chopped
Coarse salt and ground pepper
1-2 cloves fresh garlic, pressed (or garlic powder)
1 teaspoon (or so) oregano
1 cup Arborio rice
1/2 cup dry white wine (I used a pinot grigio)
2 cups chicken broth
1 cup water
1 bunch baby spinach, washed well, tough stems removed, chopped (about 2-3 cups)
1/2 cup grated Parmesan cheese
2 tablespoons butter
(This risotto is remniscent of pasta/pizza with its flavors, but much more magical. I promise.)
In a small saucepan, combine tomatoes (with their juice), 2 cups broth, and 1 cup water. Bring just to a simmer; keep warm over low heat. Meanwhile, in a medium saucepan, heat oil over medium. Add sausage, onion, garlic, and seasonings. Cook, breaking up sausage with a spoon, until sausage is browned and onion has softened.
Add rice; cook, stirring until well coated, then add wine; cook, stirring until absorbed.
Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and tender (you may not have to use all the liquid). This step took me about 45+ minutes.
Remove pan from heat. Stir in spinach, Parmesan, and butter. Serve immediately (risotto will thicken as it cools).
Sun-dried Tomato Risotto
1 tablespoon olive oil
1 small onion, finely chopped
1-2 cloves fresh garlic, pressed (or garlic powder)
1 cup Arborio rice
1/2 cup dry white wine (I used a pinot grigio)
2 cups chicken broth
1 cup water
1 bunch baby spinach, washed well, tough stems removed, chopped (about 2-3 cups)
1/4 cup grated Parmesan cheese
1/4 cup goat cheese
1 cup chopped sun-dried tomatoes
2 tablespoons butter
*Next time I would add: seasoned chicken breast and asparagus.
In a small saucepan, combine 2 cups broth, and 1 cup water. Bring just to a simmer; keep warm over low heat. Meanwhile, in a medium saucepan, heat oil over medium. Add onion and garlic. Cook until onion has softened.
Add rice; cook, stirring until well coated, then add wine; cook, stirring until absorbed.
Add about 1 cup hot broth to rice; simmer over medium-low heat, stirring occasionally, until absorbed. Continue adding broth, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and tender.
Stir in sun-dried tomatoes, spinach, (chicken and cooked asparagus)Parmesan and goat cheese, and butter. Serve immediately!
My friend Natasha recommended The Last Lecture, by Randy Pausch, to me last week when we got together for dinner and conversation. I quickly checked it out at the library and finished it in two days.
In his last few months of life, Pausch, a Professor at Carnegie Mellon, offers some amazing wisdom and inspiration. While his whole "lecture" speaks to me at great depths, a few sections are screaming at me right now, more than others.
Chapter 28: Dream Big. "Give yourself permission to dream."
Chapter 51: No Job Is Beneath You. "No job should be beneath us. And if you can't (or won't) start at the bottom (like sort mail), where is the proof that you can do anything?"
Chapter 53: Never Give Up. He writes, "If you want something badly enough, never give up (and take a boost when offered). Brick walls are there for a reason. And once you get over them - even if someone has practically had to throw you over - it can be helpful to others to tell them how you did it." Never give up. Seems simple enough.
Chapter 55: All You Have to Do Is Ask. "Sometimes, all you have to do is ask, and it can lead to all your dreams coming true. Ask those questions. Just ask them. More often than you'd suspect, the answer you'll get is, "Sure.""
In the coming months, especially after I get back from my South America trip, I'm going to take many of Pausch's words of wisdom and advice into action and just dive in. There's no other way.
In other food-related news, I made risotto twice this week. Risotto gets me thinking about another important life lesson, "Patience is a virtue."
If you don't have patience, you can just go ahead and dismiss the following recipes. BUT if you do have even just a little, you'll come out with two ooey gooey, creamy, flavorful dishes. And let's be honest, who can resist ooey gooey? No one.
Tomato and Sausage Risotto
(adapted from Smitten Kitchen and Martha Stewart Everyday)
1 can (28 ounces) diced tomatoes in juice
1 tablespoon olive oil
1 pound ground hot Italian sausage
1 small onion, finely chopped
Coarse salt and ground pepper
1-2 cloves fresh garlic, pressed (or garlic powder)
1 teaspoon (or so) oregano
1 cup Arborio rice
1/2 cup dry white wine (I used a pinot grigio)
2 cups chicken broth
1 cup water
1 bunch baby spinach, washed well, tough stems removed, chopped (about 2-3 cups)
1/2 cup grated Parmesan cheese
2 tablespoons butter
(This risotto is remniscent of pasta/pizza with its flavors, but much more magical. I promise.)
In a small saucepan, combine tomatoes (with their juice), 2 cups broth, and 1 cup water. Bring just to a simmer; keep warm over low heat. Meanwhile, in a medium saucepan, heat oil over medium. Add sausage, onion, garlic, and seasonings. Cook, breaking up sausage with a spoon, until sausage is browned and onion has softened.
Add rice; cook, stirring until well coated, then add wine; cook, stirring until absorbed.
Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and tender (you may not have to use all the liquid). This step took me about 45+ minutes.
Remove pan from heat. Stir in spinach, Parmesan, and butter. Serve immediately (risotto will thicken as it cools).
Sun-dried Tomato Risotto
1 tablespoon olive oil
1 small onion, finely chopped
1-2 cloves fresh garlic, pressed (or garlic powder)
1 cup Arborio rice
1/2 cup dry white wine (I used a pinot grigio)
2 cups chicken broth
1 cup water
1 bunch baby spinach, washed well, tough stems removed, chopped (about 2-3 cups)
1/4 cup grated Parmesan cheese
1/4 cup goat cheese
1 cup chopped sun-dried tomatoes
2 tablespoons butter
*Next time I would add: seasoned chicken breast and asparagus.
In a small saucepan, combine 2 cups broth, and 1 cup water. Bring just to a simmer; keep warm over low heat. Meanwhile, in a medium saucepan, heat oil over medium. Add onion and garlic. Cook until onion has softened.
Add rice; cook, stirring until well coated, then add wine; cook, stirring until absorbed.
Add about 1 cup hot broth to rice; simmer over medium-low heat, stirring occasionally, until absorbed. Continue adding broth, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and tender.
Stir in sun-dried tomatoes, spinach, (chicken and cooked asparagus)Parmesan and goat cheese, and butter. Serve immediately!
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