Tag Archives: red meat

Orecchiette alla norcina

Serves 6

  1. 1/2tsp salt
  2. 1/4tsp baking soda
  3. 4tsp water
  4. 8oz ground pork
  5. 8oz mushrooms, finely chopped
  6. 1lb orecchiette
  7. 3 cloves garlic
  8. 1/2tb fresh rosemary
  9. 1-1/4tsp pepper
  10. 1/8tsp nutmeg
  11. 3/4 cup cream
  12. 1/2 cup white wine
  13. 1-1/2oz pecorino romano
  14. 3tb parsley
  15. 1tb lemon juice
  • Mix 1-4 and let rest for 10 minutes. Meanwhile, cook pasta; reserve 1-1/2 cooking water.
  • Add 1tsp garlic, 3/4tsp each rosemary and pepper, and nutmeg to pork. Form a 6in patty and cook for 2-3 minutes per side; pork will not be fully cooked. Chop, add to cream and set aside.
  • Cook mushrooms for 5-7 minutes. Add remaining 7-9 and cook for 1 minute. Add wine and reduce until almost evaporated. Add pork/cream mixture and 3/4 cup pasta water and simmer for 1-3 minutes or until pork is cooked. Set aside, stir in 13-15 and toss with orecchiette, adding pasta water as necessary. Serve.
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Chorizo potato tacos

Serves 4

  1. 1lb yukon potatoes, cut into 1/2in pieces
  2. 3tb oil
  3. 1tb ancho powder
  4. 1tb paprika
  5. 1/2tb coriander
  6. 1/2tb oregano
  7. 1/4tsp cinnamon
  8. 1/8tsp cayenne
  9. 1/8tsp allspice
  10. 3tb cider vinegar
  11. 1/2tb sugar
  12. 1 clove garlic
  13. 1/2lb ground pork
  14. 12 6in corn tortillas
  • Simmer potatoes with 1 quart salted water in a covered 12in skillet for 3-5 minutes and set aside.
  • Cook 2-9 on medium heat until bubbling, take off-heat and add 10-12. Rest for 5 minutes.
  • Add pork and cook for 3-5 minutes. Add back potatoes, reduce heat to low and cover for 6-8 minutes, stirring halfway. Mash a few pieces and serve with tortillas and desired toppings.

One-pot ramen

Serves 4

  1. 12oz pork tenderloin, cut into 1/4in slices
  2. 2tsp cornstarch
  3. 4tb hoisin
  4. 3tb soy sauce
  5. 4oz white mushrooms, sliced
  6. 1tb ginger
  7. 2 cloves garlic
  8. 2 cups broth
  9. 1/4 cup water
  10. 3 3oz ramen packages, seasoning packet discarded
  11. 12oz broccoli, cut into 1in pieces
  12. 3 scallions, sliced
  • Mix 1-2 with 1tb hoisin and 1tb soy sauce and set aside.
  • Cook mushrooms for 5 minutes in a 12in skillet. Cook 6-7 for 1 minute.
  • Bring broth and remaining 3-4 to a boil. Add noodles in a single layer, cover and simmer for 3 minutes.
  • Flip and separate noodles and spread them evenly. Top with broccoli, cover and simmer for 3 minutes, tossing halfway. Divide into bowls and set aside.
  • Cook pork for 2 minutes. Divide over bowls with scallions and serve.

Pork chops roasted with with potatoes and artichokes with balsamic pan sauce

Serves 2

  1. 2 1lb bone-in pork chops
  2. 1/2tsp cumin
  3. 1/2tsp salt
  4. 1/2tsp pepper
  5. 9oz artichoke hearts
  6. 8oz baby new potatoes, halved
  7. 3 cloves garlic
  8. 2-1/2 cups broth
  9. 4 sprigs thyme
  10. 2tb balsamic vinegar
  11. 2tb butter
  12. 1tb chives
  • Season pork with 2-4, sear on each side and set aside.
  • Add 5-6 for 3 minutes. Add garlic for 1 minute. Deglaze with 1-1/2 cups broth and simmer for 5 minutes. Add thyme, top with chops and transfer to a 400 degree oven for 5-7 minutes.
  • Set chops and veggies aside, leaving thyme in skillet. Reduce until almost evaporated. Add remaining 1 cup broth and vinegar and bring to a boil. Remove thyme stems and whisk in butter. Reduce for 2-3 minutes, add chives and serve.

Carne adovada

Serves 8

  1. 3oz New Mexico chilies, seeded
  2. 3oz guajillo chilies, seeded
  3. 4 cups boiling water
  4. 5lb boneless pork butt, cut into 1-1/2in pieces
  5. 2 onions
  6. 6 cloves garlic
  7. 4tsp cumin seeds
  8. 4tsp coriander
  9. 1tsp oregano
  10. 1tsp cayenne
  11. 1tb non-blackstrap molasses
  12. Flour tortillas
  13. Limes, cut into wedges
  14. Cilantro
  15. Queso fresco
  16. Sour cream
  • Soak 1-3 for 30 minutes and puree. Reserve 1/2 cup mixture in the fridge and set aside the remaining. Add 1/2 cup water to now-empty container to combine with any remaining mixture, toss with pork and chill for 1 hour.
  • Cook onions for 10  minutes. Add 6-10 for 1 minute. Add 1/2 cup water, larger amount of chile mixture and pork. Cover and transfer to a 325 degree oven for 2 hours.
  • Uncover, stir and continue cooking for 1-1/2 hours. Transfer to stovetop and simmer until thickened, about 10 minutes. Add in reserved 1/2 cup chile mixture and molasses and serve with 12-16.

Shredded beef tacos with vinegar slaw

Serves 6-8

  1. 1-1/2 cups cider vinegar
  2. 1 bottle lager
  3. 4 ancho chiles, stemmed and seeded and torn into 1/2in pieces
  4. 2tb chipotle in adobo sauce
  5. 6 cloves garlic, crushed
  6. 3 bay leaves
  7. 2tsp cumin
  8. 2tsp dried oregano
  9. 1/2tsp cloves
  10. 1/2tsp cinnamon
  11. 1 onion, cut into 1/2in slices
  12. 3lb boneless short ribs, cut into 2in pieces
  13. 1/2 cup water
  14. 1tb sugar
  15. Half a head or 6 cups shredded green cabbage
  16. 1 red onion, thinly sliced
  17. 1 carrot, shredded
  18. 1 jalapeno, minced
  19. 1 cup cilantro
  20. 18 6in tortillas
  21. 4oz queso fresco
  22. 4 limes, cut into wedges
  • Add 1/2 cup cider vinegar and 2-10 to dutch oven. Add onions in a single layer, top with beef, cover and add to the lower-middle of a 325 degree oven for 2.5-3 hours.
  • Meanwhile, whisk remaining 1 cup vinegar with 13-14. Toss with 15-18 and chill for at least an hour. Drain and add cilantro.
  • Set beef aside and strain liquid, discarding onions and bay leaves and reserving any remaining solids. Shred beef and set aside. De-fat liquid, process with reserved solids and add back to pot. Bring to a simmer, add back beef and serve with slaw and 20-22.

Hash brown breakfast pie

Serves 4-6

  1. 8oz breakfast sausage
  2. 1lb frozen hash browns, thawed overnight or microwaved for 4 minutes and dried
  3. 6 eggs
  4. 4 scallions
  5. 6oz cheddar
  • Cook sausage in a 10in skillet until no longer pink, about 3 minutes. Add hash browns for 15 minutes, turning occasionally, until slightly brown.
  • Beat 3-4, fold in hash brown mixture and cheddar and add back mixture. Cover and cook for 4 minutes, shaking slightly occasionally. Slide onto plate, use a second plate to invert it and add back to skillet to cook other side for about 2 minutes. Serve.