Pasta Carbonara is a classic Italian pasta dish that every one loves. Here we take the classic and give it a Midwestern twist.Read More...
We love our wings in the Midwest but until I made wing sauce, equal parts real butter to hot sauce, I hadn’t had wing sauce. Sadly, and I know it is about cost, I doubt a single wing shop uses real butter in their sauce anymore. The good thing is you can have the real deal, easily, and without having to buy a pre-made version that is less then stellar. Read More
Great barbecue is about the cut of meat, the smoke, the rub, and the sauce. But just because sauce is only one part of the equation, doesn’t mean it shouldn’t be excellent. In fact, barbecue sauce should be so delicious that you can use it for much more than simply dipping or brushing. Read More
Barbecue is a far cry from the days past when you were simply handed a platter of meat and sent outside to a grill. I mean, you don’t see leg of lamb braising contests at every turn, or weekend-long fish sautéing competitions — at least not yet — and while you won’t see men look longingly at a stock pot, they will ogle a smoker or a grill like it’s the centerfold of a men’s magazine. Read More
Chef Leichte spun on the balls of his feet. A millisecond ago he was heading forward, and I was following him. Now we are face to face, and he pokes my chest with his finger. “Commit!” he says in a raised voice, his chef’s toque rising from his head and towering above me like the leaning Tower of Pisa. “Quit asking all these questions and cook! Commit to the recipe; if it fails, we will fix it, but realize you will probably learn more from your mistakes than if I coddle you through the process.” Read More
It is not generally in my nature to go out of my way to make a shepherd’s pie from scratch. Instead of cooking all the individual components — breaking them down only to put them back together — it always seems like a job best done by leftovers. I don’t mean to pick on shepherd’s pie alone — this goes for most meat and potato casseroles. And while not meat and potatoes, it reminds me of the time I looked at a recipe for turkey tetrazzini and the first step in the instructions was: Roast a turkey. Read More
If my extended family’s eating habits are an indication as to what the preferred meat was on my grandparents and great grandparents farm then it is obvious to me I come from a long line of pork eaters. It’s not as if this matters or that I need some sort of familial approval for my love of the beast because I don’t. I claim it as my heritage after all but I’ll just say it anyway for clarity, I…love…pork.
I love pork for its possibilities, its versatility, and most importantly, it’s flavor. From snout to hocks or bacon to ham there are more uses for the pig then any other animal I know and one of my favorite uses is as a seasoning. My definition and what I mean by seasoning is not simply tossing a couple of strips of bacon in with the green beans and calling it a day. No, the pork isn’t there for a cameo but instead has an important supporting role, one in which it could be nominated for an award.
Don’t get me wrong I enjoy a good pork dinner, something like Edna Lewis’s Boiled Pork (think Pot eu Feu) really floats my boat but as I try to reduce the amount of animal protein I consume I often look to the example of Italian ragus or Asian dishes where animal protein, quite literally, plays second fiddle to the grains or noodles on the platter. The pork is there to enhance and flavor the dish. Sure this is done for economy, just like adding bread or oats to meatloaf, and who doesn’t like save a few bucks or at the very least feed more mouths for the same price. Not only that but if you buy less quantity then you can afford better quality, at least this has always been my way of thinking.
When it comes to pork quality matters. If you buy pork that is enhanced with sodium triphosphate, a common practice at big box stores, it won’t caramelize very well and honestly the pork tastes bland. It is done to help the meat retain moisture but they add it because the producers have made pork to lean. If you buy pork with a little higher fat content you don’t need the moisture retainer. Not only that but when pork is raised in a more sustainable fashion it just taste better. It taste better because of what the animals eat. It is about the animals diet after all. I am all about how my food taste and if sustainability happens to be a byproduct then, wonderful. I mean when I bite into good pork it immediately transports me to my grandparents farm, sitting outside under a shade tree eating a farm dinner on a beautiful summer’s eve and it reminds me exactly how pork is supposed to taste.
Over the years I have had different fascinations with different types of cured pork. I mean the list of possibilities is big, you have bacon, ham, Tasso, Serrano, prosciutto, pancetta, guanciale all on top of any number of sausages. All used as seasonings and all just a few of the options that can confront you. The wonderful thing is there are many books that will teach you how to cure many of these products at home (Michael Ruhlman’s Charcuterie comes to mind) and many of the processes are surprisingly simple. In fact no special equipment is required other then a good sharp knife(which I don’t consider special equipment).
Polenta with Peas and Sausage (serves 6)
10 ounces pork tenderloin, sirloin or loin
4 to 5 ounces pancetta
2 teaspoons red wine vinegar
a scrape or two of whole nutmeg
a handful of parsley leaves
3 cloves garlic
2 tablespoons tomato paste
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
fresh ground pepper
1 garlic clove, minced
1/2 cup carrots, small dice
1/2 cup onion, small dice
1/2 cup white wine
2 cups pork stock or chicken stock
1 1/2 cups fresh peas or frozen
chopped chives and parsley
1. Lay your pork out onto a large cutting board. Cut the pork and pancetta into thin strips then into cubes. Spread the pork out so it is flat instead of in one big pile. It’s ok if it isn’t in one single layer you just don’t want a big pile. Place the palm of you hand, as shown in the picture, across the blade of the knife making sure to keep your fingers up and you hand flat. This will keep you from cutting your hand if the knife slips. So fingers up! What you are doing is creating a hinge of sorts because you want to keep the tip of the knife on the board and in doing so it lets you apply more cutting force. Run the knife through the pork several times and until you have minced it to a coarse mince.
2. Add the garlic cloves, parsley, a teaspoon of salt, a few grinds of pepper and the nutmeg. Mince the seasonings into the pork until you have a fine mince. Add the red wine vinegar and knead it into the sausage. Ball up the sausage, put it in a bowl and let it get funky in the fridge for an hour or two.
3. Start the polenta. I let my polenta cook for almost three hours. I was using an heirloom corn I grew last year called Henry Moore. It took a long time to cook but it was creamy beyond my wildest expectations. So take your time with the polenta, cook any bitterness out of it and let it do its thing.
4. When the polenta is close to being finished start the sauce by placing a large 12 inch saute pan over medium high heat. When it is hot add a glug or two of oil to coat the bottom of the pan. Brown the sausage. Once the sausage is brown remove it to a plate. Be careful not to burn the fond on the bottom of the pan. Add the onions and carrots and cook them gently until they just begin to wilt.
5. Add the tomato paste, dried thyme, rosemary, garlic and bay leaf. Stir until fragrant then add the white wine. Let the wine burn off the alcohol and then add the stock. Season and taste. Bring it to a boil and reduce it by half. Taste again and adjust the seasoning.
6. Add the sausage and peas. Heat until the peas are warmed through. Taste and adjust the seasoning. Add a tablespoon of chopped chives and parsley. Stir.
7. Spread the polenta on a platter, top with the peas and sausage, and serve.
This is to pig what XO is to cognac.
Sort of a cross between mush and sausage scrapple has been called many things, including “everything but the squeal.” In other words it gets a bad rap. If you look at the ingredients list below you will find, first and foremost, it is nitrite free, sugar free, and gluten free.
It is true when it comes to pig parts scrapple could be anything but the squeal but then that is up to the person making the dish. As with most charcuterie you are dealing with head to tail anyway so it is not a big jump to figure it is going to use pork liver. You don’t have to use pork liver but without it I am not sure you get the real gist of what is going on with the flavor and texture of scrapple. Generally after the liver the parts used are usually very flavorful cuts that need picked after being cooked and therefore wouldn’t normally be used except maybe in stews. Things like the cheeks or the snout. Pork ribs were used here because they are the most readily available to the general public.
Spicy, crispy, creamy and chock full of whole grain goodness. Give it a go and you won’t be disappointed.
Makes one 8 x 4 x 3 loaf
1 lb. meaty pork short ribs
6 oz. pork liver, if you can’t find it add more pork ribs
1 small carrot, peeled and sliced
2 green onions
1/4 cup yellow onion, chopped
4 cups water
2 teaspoons dried sage, toasted
1 teaspoon dried thyme
1 1/2 teaspoons fresh ground black pepper
1/2 cup cornmeal
1/3 cup buckwheat flour
a healthy pinch ground clove
1. Place the ribs, liver, carrot, green onions, and onion into a sauce pan where they will fit snuggly. Cover with the water and add pinch of salt.
2. Bring the liquid to a boil and reduce the heat to a simmer. Skim any foam that rises to the surface.
3. Simmer, covered, until the ribs are fall apart tender. Probably 2 hours, maybe 3.
4. Remove the meat to a tray. Strain the stock and measure it out. Wash the sauce pan. You will need 1 1/4 cup of liquid. If you have more than 1 1/4 cup put the broth back into the sauce pan reduce the liquid over high heat. If you have less add water to make 1 1/4 cup.
5. Pick the meat from the rib bones. Place half the rib meat and the liver into a food processor and grind it till it is finely chopped. Chop the rest of the rib meat with a knife so it is coarse but not big chunks.
6. Add 1 teaspoon of kosher salt, the broth and the spices to the sauce pan and bring it to a boil. Reduce the heat and while whisking add the cornmeal and buckwheat flour. Whisk until smooth.
7. The scrapple will thicken a lot at this point. Add the meat and mix it in while still cooking the scrapple. If it is really stiff you may want to add a tablespoon of water but don’t make it to thin.
8. Dump the mixture into a greased 8 x 4 x 3 loaf pan and smooth down the top with a rubber spatula. Push on it firmly with the spatula to get rid of air bubbles.
9. Place a piece of plastic wrap right on top of the scrapple and then wrap the pan. Place the scrapple in the fridge overnight.
10. When you are ready to fry it cut slices and either dredge it in cornmeal or flour. Shake off the excess and saute it in butter over medium to medium high heat until the exterior is crispy and brown on both side and the interior is hot. Serve
Note: excess scrapple can be frozen but when you go to fry it it won’t stay together in a nice block. It will not taste any different the shape is the only thing different.
Chili is great, and a favorite, but sometimes it is nice to find an alternative. This is a nice change for sure. The sourness of the tomatillos cuts the richness of the pork while still letting the pork taste rich. The other thing about the tomatillos is the juice from them thickens the broth. The whole thing comes together easily and could even be pulled off on a weeknight by the ambitious.
2 tablespoons lard
2 1/2 lbs. pork shoulder, cut into 1 inch cubes
1 cup yellow onion, small dice
1 lb. tomatillos, paper skins removed
1/4 cup coarsely chopped garlic
2 teaspoons Mexican oregano
1 tablespoon dark chile powder
1 tablespoon tomato paste
one 14.5 ounce can yellow hominy
kosher salt and fresh ground pepper
1/4 cup cilantro, chopped
toppings: more cilantro, shredded cabbage, lime wedges, red onion, sour cream and cheese
1. Preheat the broiler. Place the tomatillos onto a sheet tray with sides, they will exude lots of juice, and broil them until they are charred nicely. Remove them from the oven and turn the oven off.
2. Season the pork with salt and pepper. Heat the lard over medium high heat in a 3 1/2 quart Dutch oven and add the pork. Brown it deeply on all sides taking care not to not to burn the fond forming on the bottom of the pot and reducing the heat if necessary.
3. After the pork has browned remove it from the pot to a plate. Add the onions to the pot and saute them until they start to become tender. Add the garlic, chili powder, tomatillos with all their juice, and the tomato paste. Stir to combine and let the mix become fragrant.
4. Add the pork, and accumulated juices, back to the pot and enough water to come just to the top of the pork. Let the pozole come back to a boil and then reduce the heat to a simmer.
5. Simmer until the pork is tender, about an hour, then add the hominy and the chopped cilantro and cook another 10 minutes. Ladle into bowls and serve with additional toppings and lots of home made corn tortillas.
One perfectly good reason to buy whole slab or make your own bacon is you get the smokey rind. The pork rind is perfect for keeping a roast juicy and adds tons of great flavor, and besides, when the smokey hammy fat oozes down on the vegetables, oh my…
Wrapping a roast in fat is called barding. It is so simple and so delicious. It is a technique of days gone buy in America but I often see it done in ethnic markets and in different countries around Europe. If you live in Indianapolis Klemm’s carries the smoked rinds but you might want to call first to make sure they haven’t sold out.
If Brussel sprouts offend you, which I just don’t get, feel absolutely free to substitute other long cooking green vegetable. Parsnips, potatoes, celery root, and the list goes on, would be good too.
1 four rib, bone-in center cut pork loin roast
1 piece of smoked pork rind, often found at German butcher shops
4 to 5 carrots, peeled and cut into 1 inch chunks
1 lb. Brussel sprouts, trimmed and cut in half
8 to 10 pearl onions, peeled, or small onions cut into wedges
8 to 12 garlic cloves, trimmed and peeled.
a handful of thyme sprigs
kosher salt and fresh ground pepper
grape seed oil
Preheat the oven to 350 degrees.
1. Season the roast with salt and pepper. Place the bacon rind onto the meat side of the the roast and tie it into place with kitchen twine.
2. Heat a 12 inch skillet over high heat and add the grape seed oil. Add the Brussel sprouts and carrots without crowding them. You may need to do this in batches. Season them with salt and pepper. Brown them well then place them into a large casserole.
3. Brown the onions in the same pan and any remaining sprouts or carrots.
4. Place the remaining seared veggies and garlic into the same casserole and set the roast on top. Strew the thyme branches across the top of both the vegetables and the roast.
5. Place the casserole into the oven and set a timer for 30 minutes. Stir the veggies around turning them to coat them in the drippings.
6. Set the timer for another 30 minutes and stir the veggies again.
7. Go another 30 minutes but this time check to see how the roast is coming along by either the squeeze test or with an instant read thermometer. It should read 150-155 degrees.
8. If it is not done stir the vegetables and check it again after 15 minutes.
9. Once the roast is done cut it into 4 chops and serve along side the veggies.
In looking for a new rib recipe for the grill, Pork in Adobo kept coming across the radar. Knowing that Filipino food is considered, by some, to be the soul food of the Pacific it became interesting.
Looking at the ingredients it was apparent, or seemed so, that this was a dish influenced by an outside culture. Just as Spam is a huge part of Hawaiian culture this looked to have some of the earmark influences of the American military. Upon a little research though you will learn that this method, adobo or to stew in vinegar, is indigenous to the Philippines.
Many of the recipes for this dish all look very similar. It is one of those dishes that doesn’t sway much from the original except for little tweaks by the individual cooks who want to alter the flavor to their liking, just as was done here.
While the ribs take time to complete the time is mostly spent unattended. It really is a simple dish that comes together easily. You can make you next cook-out amazingly simple as can be if you do this in advance.
Thai sticky rice and wok seared bok choy with oyster sauce are great with these ribs. If you want to be adventurous try replacing the ribs in this dish with fresh pork belly.
2 pork spare rib racks
1 1/2 cups unfiltered apple cider vinegar
4 tablespoons soy sauce
1 tablespoon kosher salt
5 bay leaves
1 tablespoon whole black peppercorns
20 garlic cloves, smashed and peeled
1. Place all the ingredients in a non reactive pan, large ziploc or, as I did, in a food saver vacuum bag. If you use a large pan you will need to turn the ribs every now and again making sure the ribs get a good even soak. If you get most of the air out of the ziploc you won’t need to flip the ribs but you get the idea, they need to be marinated evenly. Place the ribs in the fridge, covered if you use the pan, and let them marinate over night.
2. The next day remove the ribs from the fridge and if you are using a pan to marinate you are ready to go. Heat he oven to 225˚F. If you used the plastic bags remove the ribs, saving the marinade and put the ribs in a large casserole and pour the marinade over them. Cook the ribs, covered, for 2 1/2 to 3 hours. They should be tender but not falling off the bone. Remove them from the oven and let them cool. You can refrigerate them, covered, until needed. The recipe can be done up to a day in advance at this point.
3. Heat you grill for direct heat grilling. If you are ready to serve the ribs remove them from the marinade. Strain the marinade into a small sauce pan. Place the pan over medium heat. Bring to a boil and let the marinade reduce by half.
4. Brush off any peppercorns stuck to the ribs and any bay leaves as well. Brush the ribs with some of the marinade and continue to brush with the marinade throughout the grilling. Be sure to save a good amount of the marinade to use as a dipping sauce too. Grill the ribs until seared, crispy, lightly charred and hot, remember they are already cooked so grilling won’t take long. Cut the ribs into rib-lets and serve.
In the heat of the summer sometimes it is good to have a dish you can simply slide out of the fridge, slice off a hunk, add a condiment, some pickles and you have lunch or a light dinner. Somehow and I am not sure how but I believe collagen has a cooling effect. While I know it is great for your joints and colds, one reason real chicken and noodle soup is called penicillin, I am not sure why it would be cooling other then it is, well, served cold, stupid I know but I have no other answer and, honestly I need to get back out to the garden and finish weeding. But first a quick lunch.
Makes a 4 x 4 x 8 inch loaf
2 1/2 lb. chunk of ham, mine was two pieces
1 celery stalk, trimmed and chopped
1 onion, trimmed and halved
1 carrot, peeled and chopped
1 small head of garlic, trimmed, halved
2 bay leaves
5 sprigs fresh thyme
1/2 cup dry white wine
1/2 cup shallots, minced
1/2 cup flat leaf parsley, rinsed, dried and minced
1 1/2 sheets of gelatin
1 1/2 teaspoons red wine vinegar
1. Place the ham in a large pot with the celery, carrot, onion, garlic, bay, and thyme. Add cold water to cover the ham by and inch. Place the pot over high heat and bring it to a boil. Reduce the heat to a simmer and simmer for two hours or until the ham is tender enough to shred with a fork.
2. Remove the ham to a sheet tray or something that will allow you to shred it without making a mess.
3. Add the half cup of wine to the ham pot and bring the broth to a boil. Reduce the liquid to about 2 or 2 1/2 cups.
4. Shred the ham while the broth is reducing and add the parsley, shallots and a few grinds of black pepper.
When the broth is reduced taste it for seasoning. If it needs salt add a little. Remember this will be served cold so it needs to be seasoned aggressively but it is ham so it is already salty. You will need to use your own best judgement. Remove the vegetables from the broth. I just ladled out the broth and left the thyme leaves in, remember this is a rustic dish.
5. Place the gelatin into a bowl and add some of the hot broth. Let the sheet curl up and then flatten out then swirl the broth around until the gelatin has dissolved and then add the rest of the broth. Add the vinegar and mix well.
6. Mix the ham well with the parsley and shallots. Grab a good handful of the ham mixture and pat it into the bottom of the loaf pan with the authority of a TSA agent. Add some of the broth to just come up to the top edge of this layer of ham. Add more ham and then do the same with the broth until you have filled the pan. Cover with plastic wrap and refrigerate overnight. I didn’t put a weight on top of the ham to compress it but feel free to do so if you have the urge.
7. The next day slice and serve with pickles, mustard and crusty bread.