The best time of the year has arrived...Football Season! Recently, I had a large group of friends over and served "pork 2 ways": pulled pork sandwiches in the Crock-Pot and pulled-pork tacos in the oven (this recipe). The tacos, in particular, were a huge success - so easy to do and perfect for football watching at home! Just be sure to plan ahead since the cooking time is about 4 hours.
Ingredients:
2 to 2 1/2 pounds boneless pork shoulder
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons ground cumin
1/2 cup apricot jam or preserves
2 jalapeños, sliced into rings and seeded (for those who like their food "wimpy", don't worry, it doesn't make the meat spicy)
1 red onion, roughly chopped
8 small flour or corn tortillas, warmed
1 cup fresh cilantro leaves
1 lime, cut into wedges
Preparation:
Heat oven to 300° F. Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapeños and onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly. Place in a baking dish. Roast until fork-tender, about 4 hours; let cool.
Unwrap the pork, reserving the juices and discarding the foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion, and jalapeños over the pork and toss. Serve with the tortillas, cilantro, and lime wedges.
Tip: The best place to warm the tortillas is in the oven: it's quicker than a skillet and less drying than a microwave. As soon as you remove the pork, turn off the heat, wrap the tortillas in foil, and warm them for 10 to 20 minutes.
Showing posts with label salt. Show all posts
Showing posts with label salt. Show all posts
Monday, September 7, 2009
Sunday, July 19, 2009
Caprese Salad with Burrata Cheese
I love Caprese Salad in the summertime when the Heirloom tomatoes are plentiful at the grocery store. Quick and easy to throw together for guests, this is the perfect meal starter for a warm summer evening.Ingredients:
Heirloom tomatoes in a variety of colors
Burrata cheese (or fresh buffalo mozzarella)
A handful of fresh basil
A great olive oil
Aged Balsamic vinegar (I like to use a 10-year)
Sea salt and pepper
Directions:
1. Slice the tomatoes and cheese into 1/2-inch rounds
2. Alternate the stack with: tomato, basil, cheese, a splash of olive oil, a splash of Balsamic, salt and pepper...tomato, basil, cheese, olive oil, Balsamic, salt and pepper, etc. until you have your desire serving size. That's it!
Mushroom Risotto
My husband and I honeymooned in Italy and now crave the delicious risotto we ate in Rome, Florence and Venice. Paired with a flavorful Ribeye steak and a great Brunello, this meal is guaranteed to impress all your dinner party guests. 
Ingredients:
6 cups chicken broth, divided (I use low-sodium chicken broth for 3 of the 6 cups to cut down on the salt-intake)
3 tablespoons olive oil, divided
1 lb. Portobello mushrooms, thinly sliced
1 lb. white mushrooms, thinly sliced
2 shallots, diced
1 ½ cups Arborio rice
½ cup dry white wine
Sea salt or kosher salt to taste
Freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
Directions:
1. In a medium-to-large saucepan, warm the chicken broth over low heat.
2. Meanwhile, on another burner, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3-5 minutes. Remove mushrooms and their liquid, and set aside.
3. In a large skillet, add 1 tablespoon olive oil, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup of the warmed broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 20-25 minutes.
4. Remove the skillet from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Ingredients:
6 cups chicken broth, divided (I use low-sodium chicken broth for 3 of the 6 cups to cut down on the salt-intake)
3 tablespoons olive oil, divided
1 lb. Portobello mushrooms, thinly sliced
1 lb. white mushrooms, thinly sliced
2 shallots, diced
1 ½ cups Arborio rice
½ cup dry white wine
Sea salt or kosher salt to taste
Freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
Directions:
1. In a medium-to-large saucepan, warm the chicken broth over low heat.
2. Meanwhile, on another burner, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3-5 minutes. Remove mushrooms and their liquid, and set aside.
3. In a large skillet, add 1 tablespoon olive oil, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup of the warmed broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 20-25 minutes.
4. Remove the skillet from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
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