Lazy Day White Wine Slow Cooker Pork Shanks

Posted by on Jan 8, 2017 | No Comments

Lazy Day White Wine Slow Cooker Pork Shanks

4 large pork shanks

Canola oil

Kosher salt

Freshly ground black pepper

 

2 tablespoons of butter

½ medium onion, finely chopped

1 celery stock, finely chopped

1 carrot, finely chopped

2 pieces of bacon or prosciutto, chopped

½ cup of crimini mushrooms, chopped

6 garlic cloves, minced

2 cups of dry white wine

2 cups of chicken stock

1 bay leaf

½ teaspoon of dried thyme

½ teaspoon of dried rosemary

2 tablespoons of fresh Italian parsley, plus extra for garnish

 

Instructions:

  1. Preheat oven to 475 degrees F.
  2. Rub each pork shank with canola oil and 5- finger pinches of salt and ground black pepper. Transfer to a roasting pan and roast for 10-15 minutes until the outside is dark golden brown.
  3. In a 4-quart slow cooker set on high, add the rest of the ingredients along with 5-finger pinches of salt and ground black pepper.
  4. When the shanks are dark golden brown, gently place them into the slow cooker with the braising liquid along with any juices from the roasting pan. Put the lid on and cook on low for 4-5 hours, until pork is tender, making sure to gently stir the liquid every once in a while.
  5. When the shanks are fork tender, remove them and strain the braising liquid. Spoon off the fat from the surface and transfer the remaining liquid to a saucepan. Cook on medium-high heat to reduce until the sauce coats the back of a spoon, about 6-7 minutes.
  6. Serve over Cheddar Cauliflower & Sweet Potato Gratin and top with the sauce and fresh parsley. Serve and enjoy!

 

Cheddar Cauliflower & Sweet Potato Gratin

3 cups of cauliflower florets

¼ cup of chicken stock

1 clove of garlic

1 tablespoon of unsalted butter

½ cup of shredded cheddar cheese

Kosher salt

Freshly ground black pepper

 

3 cups of sweet potato, peeled and chopped

¼ cup of chicken stock

1 clove of garlic

1 tablespoon of unsalted butter

½ cup of shredded cheddar cheese, plus extra

Kosher salt

Freshly ground black pepper

 

Instructions:

  1. Preheat oven to 450 degrees.
  2. In a medium saucepan over medium heat, add the cauliflower, chicken stock, and garlic. Cover with lid and cook until cauliflower is tender, about 5-6 minutes. Transfer to a food processer along with the butter, cheddar cheese, and 5-finger pinches of salt and ground black pepper. Blend until desired consistency and transfer to a baking dish.
  3. In a medium saucepan over medium heat, add the sweet potato, chicken stock, and garlic. Cover with lid and cook until sweet potato is tender, about 9-10 minutes. Transfer to the food processer along with the butter, cheddar cheese, and 5-finger pinches of salt and ground black pepper. Blend until desired consistency and transfer to the baking dish with the cauliflower.
  4. Sprinkle with more cheddar cheese and bake for 10 minutes, until the cheese has melted and browned a little. Serve with the Lazy Day White Wine Slow Cooker Pork Shanks and enjoy!

 

 

Hangar Steak Pho Bowl with Bok Choy & Basil

Posted by on Nov 7, 2016 | No Comments

Beef Pho Broth

hangar-steak-pho5 pounds of beef bones

Water

2 medium onions, halved, peeled, and charred

2 large pieces of ginger root, halved lengthwise, charred

2 cinnamon sticks

8 whole star anise pods, lightly toasted in a dry pan

4 cloves, lightly toasted in a dry pan

¼ cup of fish sauce, plus more for taste

2 tablespoons of sugar

1 tablespoon of kosher salt, plus more to taste

 

Instructions:

  1. Preheat the broiler on high.
  2. In a large stockpot, bring 1.5 gallons of water to a boil. Add the beef bones and boil for 1 minute.
  3. Discard the murky water, rinse the bones (and the pot), and cover the bones with 1.5 gallons of fresh, cold water. Return to the stove and bring to a gentle simmer.
  4. Arrange the onions and ginger cut-side up on a baking sheet. Broil for 5-7 minutes until the edges are charred.
  5. Add the charred onions, charred ginger, cinnamon sticks, star anise pods, cloves, fish sauce, sugar, and salt to the pot. Simmer for 4 hours, periodically skimming the top of any scum.
  6. Strain the broth with a sieve and return to the pot. Simmer until ready to use.
  7. In a large bowl, combine your favorite additions, such as rice noodles, grilled steak, bok choy, bean sprouts, jalapeno, and fresh basil. Ladle enough broth to cover the noodles and enjoy!
  8. Note: Broth can be frozen for later use.

 

Serrano Chili Garlic White Prawns

Posted by on Oct 24, 2016 | No Comments

Buttery Serrano Chili Garlic White Prawns

chili-garlic-prawns4 tablespoons of unsalted butter

2 Serrano peppers, thinly sliced

½ pound of white prawns, head and shell-on

Kosher salt

Ground black pepper

4 cloves of garlic, finely minced

 

Olive oil

Crusty bread

 

Instructions:

  1. In a large French skillet, melt the butter over medium high heat. When butter begins to bubble, add the Serrano peppers and prawns along with 4-finger pinches of salt and black pepper. Toss and cook for 3-4 minutes on each side.
  2. Add the garlic and cook for 45-60 seconds, until fragrant.
  3. Serve with a drizzle of olive oil and crusty bread. Enjoy!

Brazilian Cheese Bread (VIDEO)

Posted by on Oct 16, 2016 | No Comments

Chewy Cheesy Brazilian Cheese Bread

img_6350(Makes 2 dozen)
2 cups of tapioca flour
1/2 cup of milk
1/4 cup of water
1/4 cup of olive oil
1/2 cup of grated Parmesan cheese
3/4 cup of shredded cheese blend
1 large egg
1 teaspoon of kosher salt

 

Instructions:
1. Preheat the oven to 400 degrees F.
2. In a saucepan, combine the milk, water, and olive oil and bring to a boil.
3. In the bowl of a stand mixer with the whisk attachment, combine the hot milk mixture with the tapioca flour and beat on medium speed.
4. Add the cheese and eggs and mix until just combined. The dough will be very soft. If necessary, add a little more tapioca flour.
5. Shape the dough into balls and transfer to a parchment paper lined baking sheet. If the dough is too sticky, use damp hands to roll.
6. Sprinkle with extra cheese and bake for 15-20 minutes until golden and puffed up. Serve with marinara and/or chimichurri. Enjoy!

 

Pan-Roasted Pork Tenderloin with Tomato & Cranberry Agrodolce

Posted by on Aug 29, 2016 | No Comments

Pan-Roasted Pork Tenderloin with Tomato & Cranberry Agrodolce

porktenderloinagrodolce(Serves 2-3)

1 pint of cherry tomatoes

2 tablespoons of olive oil

Kosher salt

Ground black pepper

 

1 pound of pork tenderloin

2 tablespoons of canola oil

 

Agrodolce:

¾ cup of apple cider vinegar

¼ cup of honey

2 tablespoons of dried cranberries

1 teaspoon of crushed red pepper flakes

 

Instructions:

  1. Preheat oven to 425 degress F.
  2. Toss the tomatoes with olive oil and 5-finger pinches of salt and ground black pepper. Transfer to a parchment paper lined baking sheet in an even layer and roast tomatoes until concentrated and caramelized, about 20-25 minutes. Remove and set aside.
  3. Reduce oven to 375 degrees F. Pat the pork dry with a paper towel and season with 5-finger pinches of kosher salt and ground black pepper on each side.
  4. In a medium skillet, heat up 2 tablespoons of olive oil over medium-high heat. When the oil is hot, carefully sear the pork on each side until browned, about 4-5 minutes on each side. Transfer the seared pork to a baking sheet and roast for 15-20 minutes, until cooked through.
  5. In the same skillet used to sear the pork, whisk in the apple cider vinegar, honey, dried cranberries, crushed red pepper flakes, and 5-finger pinches of salt and crushed red pepper flakes. Cook for 10 minutes on low heat, reducing to about half.
  6. Serve the roasted tomatoes with the pork and agrodolce. Enjoy!

Garlic Miso Blistered Green Beans

Posted by on Jul 18, 2016 | No Comments

Garlic Miso Green Beans

garlic miso green beans2 tablespoons of water

6 garlic cloves, minced

1 tablespoon of white miso paste

1 tablespoon of soy sauce

1 tablespoon of sugar

½ teaspoon freshly ground black pepper

 

1 pound of green beans

2 tablespoons of vegetable oil

 

Instructions:

  1. In a small mixing bowl, whisk together the water, minced garlic, miso paste, soy sauce, sugar, and ground black pepper. Set aside.
  2. In a large bowl, toss the green beans with the vegetable oil until evenly coated.
  3. Heat up a large cast-iron skillet over high heat and cook the green beans until slightly charred and blistered, about 10-12 minutes, tossing often.
  4. Reduce heat to low. Add the miso mixture to the beans and toss to evenly coat. Cook until sauce has thickened up a little and the garlic is fragrant, 4-5 minutes. Serve and enjoy!

 

Miso Baby Back Bison Ribs with Crushed Cashews & Chives

Posted by on Jun 22, 2016 | No Comments

Miso Marinated Baby Back Bison Ribs with Crushed Cashews & Chives

Miso Marinated Bison Baby Back Ribs with Crushed Cashews & ChivesMarinade:

1 cup of miso

¼ cup of honey

¼ cup of orange juice

¼ cup of soy sauce

2 tablespoons of rice vinegar

2 tablespoons of brown sugar

2 tablespoons of Sriracha (optional)

1 tablespoon of fresh ginger, grated

6 cloves of fresh garlic, grated

 

4 pounds of baby back ribs, beef or bison, divide into 4 ribs each

Chives, finely chopped, for garnish

Crushed cashews, for garnish

 

Instructions:

  1. In a mixing bowl, whisk together the marinade ingredients. Using half of the marinade, marinate the ribs for 8 hours or overnight.
  2. Preheat over to 300 degrees and bake the ribs, covered, for 2.5 to 3 hours, until tender.
  3. Brush with more marinade and grill (or broil on high) until edges begin to char and get crispy.
  4. Garnish with chives and crushed cashews. Serve & enjoy!

Grilled Flatbread with Arugula Hazelnut Pesto & Heirloom Tomatoes

Posted by on Jun 14, 2016 | No Comments

Grilled Flatbread with Arugula Hazelnut Pesto, Heirloom Tomatoes, & Mozzarella

flatbreadArugula Hazelnut Pesto:

2 cups of fresh baby arugula

2 cloves of garlic

¼ cup of hazelnuts

2/3 cups of extra virgin olive oil

½ cup of Pecorino cheese, grated

5-finger pinch of kosher salt

5-finger pinch of ground black pepper

 

Pizza dough, homemade or store-bought

Cherry tomatoes

Mozzarella cheese, (Ciliegine, “small cherry” size)

Kosher salt

Ground black pepper

 

Instructions:

  1. In a food processor, add the pesto ingredients and blend until desired consistency. Set aside.
  2. Preheat a grill (or cast-iron skillet) on high heat. Roll out pizza dough as thin as possible and carefully transfer to the grill. Cook for about 1 minute on each side. Transfer to a cutting board and smear with a layer of the pesto.
  3. Top with cherry tomatoes, mozzarella cheese, and a couple pinches of salt and ground black pepper.
  4. Serve right away or transfer back to grill for 1 minute to slightly melt mozzarella. Enjoy!

Grilled Chicken & Bacon Skewers with Homemade Flour Tortillas

Posted by on Jun 6, 2016 | No Comments

Grilled Korean Chicken & Bacon Skewers with Homemade Tortillas & Cotija Cheese

chicken and bacon skewersMarinade:

¼ cup of gochujang

2 tablespoons of soy sauce

2 tablespoons of rice vinegar

2 tablespoons of dark brown sugar

1 tablespoon of garlic powder

1 teaspoon of grated fresh ginger

2 tablespoons of toasted sesame oil

¼ cup of water

 

1 pound of dark meat chicken, cut into bite-sized pieces

1 pound of bacon strips

Bamboo skewers, soaked in water

 

Homemade Tortillas:

2½ cups of all-purpose flour

1 teaspoon of baking powder

½ teaspoon of salt

¼ cup of lard, plus 1 tablespoon (butter or shortening can be substituted)

About 1 cup of hot water

 

Cotija cheese, crumbled

Cabbage, shredded

Salsa

 

Chicken & Bacon Skewers Instructions:

  1. In a medium bowl, whisk all of the marinade ingredients until combined. Place the chicken and marinade in a large freezer bag and gently massage the marinade into the chicken. Marinate for 2-3 hours in the fridge, or overnight.
  2. Skewer one strip of bacon with a piece of chicken in between each fold of bacon (should be about 4-5 pieces, depending on length of bacon).
  3. Grill (or roast at 400 degrees F) the chicken bacon skewers until chicken is cooked through and bacon is crispy.
  4. Serve with tortillas, cotija cheese, shredded cabbage, and your favorite salsa. Enjoy!

 

Homemade Tortilla Instructions:

  1. In a medium bowl, whisk the flour, baking powder and salt.
  2. Using your fingers, massage the lard into the flour mixture until it disappears. (This coats the flour with fat, which helps to reduce gluten formation while also making it easier to roll out).
  3. Pour in half of the water and stir with a fork until shaggy. Continue adding small amounts of water until the dough comes together. On a lightly floured surface, knead the dough for a couple minutes and form into a ball.
  4. Divide the dough into 8 pieces and roll each piece into a ball. Let the dough rest for about 30-45 minutes.
  5. Working with one piece at a time, roll each ball of dough into a round with an 8-inch diameter.
  6. Using a hot grill (or a preheated cast iron skillet), cook each rolled out tortilla for about 30 seconds on each side. Wrap the cooked tortillas in a clean cloth and continue making the rest. Serve with chicken bacon skewers and enjoy!

Canary & Watermelon Salad with Prosciutto, Mozzarella, & Mint

Posted by on May 19, 2016 | No Comments

Canary & Watermelon Salad with Prosciutto, Mozzarella, & Mint
IMG_4776Canary melon, sliced

Watermelon, sliced

Prosciutto

Mozzarella, hand-torn into chunks

Kosher salt

Freshly ground black pepper

Extra virgin olive oil

Aged balsamic (optional)

Oregano flowers

Fresh mint

 

Instructions: 

Arrange desired amounts of the melon, prosciutto, and mozzarella on a plate. Season with kosher salt and ground black pepper. Drizzle with olive oil and garnish with oregano flowers and mint. Enjoy!