Pork with Lentil, Orange, Avocado, and Basil Salad~ adapted from Martha Stewart ~Bring 8 cups water to a boil with 2 dried bay leaves.Stir 1 cup dried lentils into boiling water. Turn heat down to a rolling simmer and cook for 25 to 30 minutes. Drain and allow to cool completely for 30 minutes.Wash 4 boneless pork chops, fat trimmed. Pat dry; salt and pepper … [Read more...]
Shittake Hot and Sour Soup
Designed for super immunity--Shittake Hot & Sour Soup ~~ adapted from Ming Tsai ~Clean 1 pound shiitake mushrooms, remove stems.Trim 2 bunches of scallions, then slice; reserve 2 tablespoons of the green for garnishing the soup.You really don't have to peel the carrots; the skins make this a healthier dish, just wash them well. Measure 2 cups, shredded.Mince ginger … [Read more...]
Song to Father
Bacon-Wrapped Turkey
Bacon Wrapped Turkey ~~ Skirt in the Kitchen ~After turkey has been brined the previous day, take from the 'frig, rinse and pat dry with paper towels, and allow to come to room temperature for at least 1 hour before roasting. Preheat the oven to 450 degrees Fahrenheit. Cover the turkey with olive oil, salt and pepper. Salt and pepper the cavity, as well. … [Read more...]
Red Hot Whiskey Chili
Red Hot Whiskey Chili ~~ adapted from Midwest Living ~In a 6-quart heavy pot, cook bacon over medium heat. Drain on paper towels, discard the drippings, then chop the bacon and return to the pot. Add 1 pound ground beefand 2 red and/or green sweet peppers and 1 large onion-- preferably a purple/red onion; if not, make do with a white or yellow.Brown until tender; … [Read more...]
Bucatini with Pesto and Shrimp
Bucatini with Pesto and Shrimp~ adapted from FN ~Pick mint leaves for 2 (packed) cups.Pack 2 cups basil leaves, as well-- a pesto lover's dream.Process both herbs, 1/2 cup toasted almonds (preferably sliced almonds, not slivers-- improvise otherwise), 2 cups drained San Marzano (or simply-- canned plum tomatoes), 1 teaspoon orange zest, 2 cloves garlic, and 1 teaspoon salt. … [Read more...]
Braised Arm Roast with Tarragon and Cilantro into Stroganoff
Braised Arm Roast with Tarragon and Cilantro ~~ Skirt in the Kitchen ~With kosher salt and freshly ground black pepper, season all sides of a 3 1/2 pound arm roast.Braise in hot bacon grease.Turn on the sides to braise ends.Remove meat from skillet, sauté 1 medium purple onion and 2 cloves Elephant garlic. Drizzle Worcestershire sauce and Girard's brand champagne … [Read more...]
Blackberry Cornbread
Blackberry Cornbread ~~ adapted from Rachel Ray ~Preheat oven to 375 degrees.Whisk together 1 cup flour, 1 cup cornmeal, 2 teaspoons baking powder, 1 teaspoon salt, and 1/4 cup sugar.In another bowl, whisk together 7 tablespoons melted unsalted butter, 3/4 cups buttermilk, and 2 eggs. If you don't have buttermilk on hand, mix 4 1/2 teaspoons white vinegar into 1 cup milk; let … [Read more...]
California Chicken Adobo
California Chicken Adobo ~~ adapted from Firehouse food- Larry Abella, Truck 9 ~(Worth making again and again.)Heat 1/3 cup distilled white vinegar (or rice vinegar) in a heavy pot or Dutch oven; with it, heat 1/2 cup soy sauce. Have ready to add into the sauce and vinegar-- 1/2 of a yellow onion sliced or diced, 5 cloves chopped garlic, 1 inch long peeled and minced … [Read more...]
Fig-Onion Pork Chops with Fried Sweet Potatoes and Green Tomatoes
Fig-Onion Pork Chops with Fried Sweet Potatoes and Green Tomatoes ~~ Skirt in the Kitchen ~Dip rinsed and dried pork chops in buttermilk, then into white corn flour. Fry in olive oil with seasonings of salt, pepper, ground cayenne pepper and garam masala. Start frying slivers of white onion with the meat.Peel and slice sweet potato to fry; salt and pepper.Dredge … [Read more...]