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Braised Orange-Ginger Short Ribs with Dried Apricots

Braised Orange-Ginger Short Ribs with Dried Apricots


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Ingredients

  • 1 2-inch piece fresh ginger, peeled, cut crosswise into thin slices
  • 12 3- to 4-inch-long meaty beef short ribs (about 4 1/2 pounds), top membrane trimmed

Recipe Preparation

  • Preheat oven to 300°F. Using vegetable peeler, remove four 4x1-inch strips from rind of 1 orange. Grate peel from 2 more oranges. Cut 4 oranges in half; squeeze out 1 1/4 cups juice. Whisk grated orange peel, orange juice, hoisin sauce, tomato paste, and garlic in large bowl to blend. Stir in ginger.

  • Sprinkle ribs with salt and pepper. Place in heavy large ovenproof pot. Pour orange-ginger mixture over ribs. Stir in orange strips and apricots. Cover and bake 2 hours. Stir rib mixture; reduce oven temperature to 250°F. Continue cooking ribs, covered, until meat is very tender, about 1 hour longer. DO AHEAD Can be made 1 day ahead. Cool. Refrigerate uncovered until cold, then cover and refrigerate. Spoon off solidified fat, then rewarm ribs over medium heat before serving.

  • Using slotted spoon, transfer ribs and apricots to large platter. Spoon off any fat from sauce in pot. Pour sauce over ribs. Sprinkle with parsley and serve.

Reviews Section

Short Ribs (Flanken) in Orange-Hoisin Sauce

Prep time: 30 min.. Baking: 3 1/2 hours Chilling: overnight
Removing fat and reheating:-45 min.

8 pounds flanken (the kosher version of short ribs)
8 large oranges (or 4 large oranges & store bought orange juice)
1 1/2 cups hoisin sauce
2/3 cup tomato paste
4 large garlic cloves- minced
4 inch piece fresh ginger
1 pound dried apricots
Freshly ground black pepper

Optional: 1/2 cup chopped parsley

Equipment:
Grater
Large roaster with cover

Rinse flanken. Pat meat dry and arrange on bottom of roasting pan. Grind fresh pepper generously over meat.

Peel two oranges with a sharp knife or vegetable peeler. Remove as much white pith as possible from peel before cutting it into very thin strips. Set aside. Grate peel from two remaining oranges. Scrape all the peel from inside the grater and from between the grater’s teeth into mixing bowl.

Squeeze juice from these 4 oranges plus remaining oranges until you have 2½ cups orange juice. (You can also use store bought orange juice to make up the rest of the juice.) Add juice, hoisin sauce, tomato paste and garlic to orange rind in mixing bowl. Mix well.

Peel ginger and cut into very thin slices. Add ginger and orange strips to sauce and mix again.

Pour sauce over flanken. Cover roaster and bake 2 ½ hours. Slice apricots into thirds while flanken is cooking and set aside.

After 2 1/2 hours, reduce heat to: 250 F. Remove cover carefully and stir sauce. Sprinkle apricots over meat. Replace cover and continue to cook about one hour longer or until meat is very tender. Remove roaster from oven and cool.

Place meat, bones and apricots in one dish and the sauce in another one. Cover both with plastic wrap and refrigerate overnight.

Final prep: Take meat and sauce out of refrigerator. Remove and discard all congealed fat. Arrange flanken and apricots in ovenproof serving dish and pour sauce over it. Heat flanken in 350 F. oven for 30 minutes or until meat and sauce are piping hot. For a touch of color sprinkle with parsley before serving.

Note: When prepared by this method, the meat is so tender and light, it literally falls off the bone. The real trick is to make sure you start cooking a day or two in advance so you have time to remove all the fat. The more time the meat stays in the sauce- the better.


Short Ribs (Flanken) in Orange-Hoisin Sauce

Prep time: 30 min.. Baking: 3 1/2 hours Chilling: overnight
Removing fat and reheating:-45 min.

8 pounds flanken (the kosher version of short ribs)
8 large oranges (or 4 large oranges & store bought orange juice)
1 1/2 cups hoisin sauce
2/3 cup tomato paste
4 large garlic cloves- minced
4 inch piece fresh ginger
1 pound dried apricots
Freshly ground black pepper

Optional: 1/2 cup chopped parsley

Equipment:
Grater
Large roaster with cover

Rinse flanken. Pat meat dry and arrange on bottom of roasting pan. Grind fresh pepper generously over meat.

Peel two oranges with a sharp knife or vegetable peeler. Remove as much white pith as possible from peel before cutting it into very thin strips. Set aside. Grate peel from two remaining oranges. Scrape all the peel from inside the grater and from between the grater’s teeth into mixing bowl.

Squeeze juice from these 4 oranges plus remaining oranges until you have 2½ cups orange juice. (You can also use store bought orange juice to make up the rest of the juice.) Add juice, hoisin sauce, tomato paste and garlic to orange rind in mixing bowl. Mix well.

Peel ginger and cut into very thin slices. Add ginger and orange strips to sauce and mix again.

Pour sauce over flanken. Cover roaster and bake 2 ½ hours. Slice apricots into thirds while flanken is cooking and set aside.

After 2 1/2 hours, reduce heat to: 250 F. Remove cover carefully and stir sauce. Sprinkle apricots over meat. Replace cover and continue to cook about one hour longer or until meat is very tender. Remove roaster from oven and cool.

Place meat, bones and apricots in one dish and the sauce in another one. Cover both with plastic wrap and refrigerate overnight.

Final prep: Take meat and sauce out of refrigerator. Remove and discard all congealed fat. Arrange flanken and apricots in ovenproof serving dish and pour sauce over it. Heat flanken in 350 F. oven for 30 minutes or until meat and sauce are piping hot. For a touch of color sprinkle with parsley before serving.

Note: When prepared by this method, the meat is so tender and light, it literally falls off the bone. The real trick is to make sure you start cooking a day or two in advance so you have time to remove all the fat. The more time the meat stays in the sauce- the better.


These 30 Recipes Will Get You Grilling Every Day of the Month

Fire up the grill all summer long with this new collection of recipe ideas.

Related To:

With warmer days just around the corner, there's no better time than now to fire up the barbecue or grill pan and get cooking! Food Network Kitchen created 30+ new recipes you can make all summer long. From cocktails and desserts to breakfasts and sides, here's how to get the most out of grilling season.

1. Meatless Monday: Smoky Veggie Burgers

Whether you actually make them on a Monday — or any other day of the week — these veggie-packed burgers are sure to be a hit. You'll use a hearty combination of chopped walnuts, cremini mushroom, sweet potatoes, breadcrumbs and quinoa to make each patty, so you don't need to feel guilty about grabbing seconds. or thirds.

2. Corn All Dressed Up

Corn with Ginger-Scallion Butter

Bacon-Pepper Corn

Greek Corn with Feta

Corn is a staple of summertime. Though we love using corn kernels in succotash and other mixed salads, there’s something about eating it off the cob that reminds us of days spent outside. The next time you grill your corn cobs, give one — or all — of these mouthwatering topping suggestions a try. They’re so flavorful, they might just steal the show from your burgers and hot dogs.

3. Over-the-Top Hot Dogs

Hot Dogs with Spicy Pineapple Relish

Sonoran-Style Hot Dogs

Chili Dogs

Hot dogs are a barbecue must-have. If you love ketchup and mustard but want to give your franks an extra bit of pizazz, follow Geoffrey Zakarian, Jeff Mauro and Tyler Florence’s lead and add a yummy pineapple, avocado or ground beef chili to the top of each one.

4. A Super-Simple Side: Antipasto Salad with Grilled Broccolini

Chances are you've served salad as a side at your cookouts or barbecues before, but have you ever considered throwing it onto the grill itself? With this antipasto-inspired recipe, you’ll pair grilled broccolini with crispy salami, tender white beans and fiery hot cherry tomatoes. It’s truly deliziosa!

5. A Happy Hour Snack: Foil-Packet Spiced Nuts

Looking for an appetizer that’ll satisfy all of your guests without spoiling dinner? Look no further than this assortment of spiced nuts. You’ll grill them in a foil-pack to get them toasty warm and give them a beautifully charred exterior.

6. A New Cheese Plate: Grilled Caprese with Prosciutto

Fans of traditional caprese salad won’t be able to resist this refreshing grilled version. You’ll pair traditional staples like creamy mozzarella cheese and juicy tomatoes with slices of prosciutto for an incredible combination of flavor and texture. Serve it on the side of some grilled fish or add it to the top of some grilled bread slices to make your very own crostini.

7. Brunch Outside: Skillet Eggs with Mushrooms and Asparagus

If you find yourself craving shakshuka, but don’t have any tomato sauce or fresh tomatoes on hand, try this eggy mushroom and asparagus-filled skillet bake instead. It’s filled with runny sunny-side-up eggs to give you the perfect breakfast, brunch or breakfast-for-dinner meal in just 30 minutes. Plus, you can eat it right out of the pan, so you don’t need to worry about washing extra dishes, either.

8. Meatless Monday: Grilled Tofu and Broccoli with Peanut Sauce

Whether you’re a vegetarian or just want to go meatless for a night or two, this grilled tofu dish is sure to get you rave reviews. We’re big fans of the peanut dipping sauce which is made from a delicious combination of coconut milk, soy sauce, ginger, brown sugar and peanut butter.

9. Taco Tuesday: Grilled Fish Tacos with Lime Slaw

Perfect for Tacos Tuesdays — or any other day of the week — these zesty tacos are filled with grilled fish and crunchy coleslaw to give you a restaurant-quality meal right at home. You can even fill them with grilled shrimp or shredded mahi mahi to give them your very own spin.

10. A New Veggie Burger: Spiced Lentil-Brown Rice Burgers

Not only is this recipe super easy to make, it’s also pantry friendly! You’ll use dried lentils, brown rice and carrots to make the burgers and spices like cumin, allspice and curry powder to give them an extra bite.

11. Pork Chops, Three Ways

If you love throwing pork chops on the grill, you’ll want to add this super simple dish to your bookmarked recipes right now. You’ll use a combination of ingredients like Sichuan peppercorns, cumin seeds, ancho chili powder, fennel seeds and coriander to make the various rubs.

12. Foil-Packet Friday: Beer-Braised Bratwurst

Looking for a new no-mess recipe to try this summer? This beer-braised bratwurst is the one for you. Not only is everything packed in a heavy-duty foil packet to eliminate unnecessary cleanup, all your ingredients — from the sausage links to the sliced onions — cook at the same time, so you don't need to worry about other parts of your meal getting cold while you're grilling away. Plus, who could resist meat that’s been braised in beer?

13. Cake on the Grill: Skillet Nectarine Cake

If you’ve never made dessert on the grill before, meet your new favorite recipe. Not only is it a super smart way to bake a cake without unnecessarily heating up your kitchen, it’s also a perfect way to use up nectarines, peaches, strawberries or any other fresh or frozen fruit you have on hand.

14. Kebab Night: Grilled Lamb Kebabs

If you’ve been craving street food recently, but don’t have a restaurant that sells or delivers it nearby, this grilled kebab recipe is here to save the day. You’ll cover your kebabs in a zesty marinade made from pureed onions, oregano and cumin and refrigerate them overnight to infuse your lamb with a fresh Mediterranean-style flavor. Don’t forget to serve with fresh tzatziki — it’ll make all the difference!

15. Meatless Monday: Shiitake Sliders

We love traditional sliders as much as the next person, but sometimes you just need a break from beef. Enter this earthy shiitake mushroom version. For even more depth of flavor, top your mushroom caps with a combination of baby spinach and gooey Monterey Jack cheese, or make them your very own and use cheddar, mozzarella or Swiss. You can definitely serve the as an appetizer, but they also make a ultra-satisfying bite-sized dinner, too!

16. Easy Sides from the Stars

Grilled Sweet Potato Wedges

Grilled Avocados

Grilled Zucchini with Herb Salt and Feta

Give your cookout sides the attention they deserve with these grilled sweet potato, zucchini and avocado recipes from Valerie Bertinelli, Trisha Yearwood and Robert Irvine. Not only are they delicious when eaten on their own, you can also use them as a topping for veggie burgers or hamburgers.

17. Big-Time Burgers: Herb Butter-Stuffed Burgers

There’s no disputing that hamburgers are the unofficial food of summertime. To take your beef patties to the next level, follow this recipe and stuff them with Food Network Kitchen’s fragrant herb butter. It’s made from a lively combination of parsley, lemon juice, garlic and Worcestershire sauce and will awaken all of your taste buds with just one bite.

18. Fruit on a Stick: Mango Skewers with Chile-Lime Seasoning

Part afternoon snack, part dessert, these fruity skewers are perfect for when you’re craving something sweet, but don’t want to go too overboard with cake or cookies. If chile-lime seasoning isn’t your thing, a generous dash of paprika will do.

19. Pizza Night: 15 Grilled Pizzas

You don’t need a brick oven in your backyard to make this delicious collection of grilled pizza recipes. Just fire up your barbecue or grill pan and get to work. We can’t wait to grab a slice of all 15 of these yummy pies, including the Peach-Burrata and the Squash-Corn versions.

20. Sangria with a Twist: Grilled Sangria

Grilled plums, peaches and apricots combine with coconut rum to make this light, fruity and super refreshing sangria. Whether you make a big pitcher for your next cookout or enjoy a glass during a virtual happy hour, it’s sure to be your new signature cocktail.

21. Hand-Friendly Dinner: Orange-Ginger Grilled Short Ribs

Chef Bobby Flay covers his beef short ribs in a citrusy glaze made from orange juice, tamari, ginger and anise pods to give them a slightly woodsy, warm and spicy flavor.

22. Meatless Monday: Grilled Cheese with Corn

If grilled cheese is one of your all-time favorite comfort foods, this veggie-packed version is sure to make your mouth water. It's stuffed with zucchini, corn kernels, scallions and cherry tomatoes, so it’s a great way to sneak in some veggies for kids — and adults.

23. Great Grilled Greens

Grilled Wedge Salad

Grilled Greek Salad

Grilled Kale Caesar Salad

Chances are you’ve never had a kale caesar, Greek or wedge salad like this before, but once you do, you’ll want to make them again and again. You’ll cover your greens in olive oil and grill them on medium-high heat until well-marked and then toss in traditional mix-ins like buttery croutons, crumbly blue, feta or Parmesan cheese and chopped tomatoes or onions. Make a different one every other week or make all three on the same night to create your very own salad bar.

24. Chicken Sandwich Upgrade: Grilled Chicken BLT with Green Goddess Sauce

Add some protein to your old-fashioned BLT with this grilled chicken variety. It’s stuffed with thick-cut bacon, crispy Boston lettuce, seasoned chicken cutlets and a scrumptious sour cream, parsley, chive and mayonnaise dressing to give you the best of the old and the new.

25. An Extra-Cool Treat: Pound Cake Ice Cream Balls

I scream, you scream, we’ll all scream for this deconstructed and smoky ice cream cake. The recipe calls for strawberry ice cream, but you can easily use vanilla, chocolate or a combination of the three.

26. Fajita Friday: Steak and Chicken Fajitas

Whether you’re making them for a large group of people or just your immediate family, friends or roommates, these steak and chicken fajitas are a perfect way to add some excitement to dinner time.

27. S'mores for All

Banana-Caramel S’mores

Strawberry S’mores

Chocolate–Peanut Butter S’mores

Whether you decided to make all three of these chocolaty, marshmallow-filled treats or just choose one to try this summer, you’ll be asking for s’more after just one bite. We can’t wait to make the Chocolate-Peanut Butter one because honestly, who can resist that flavor combination?!

28. Brunch on a Stick: French Toast Kebabs with Foil-Packet Blackberry Sauce

If you find yourself craving French toast, but don’t want to spend hours in the kitchen over a heated stovetop, you’ll want to try these French toast kebabs. You’ll coat your challah bread in a luscious mixture of vanilla, cinnamon, nutmeg and half and half and serve it with a tart blackberry dipping sauce.

29. Meatless Monday: Korean-Style Barbecue Salmon

This one-hour dish is perfect for Meatless Monday, Fish-Fest Friday or any other day in between. If you’ve never prepared salmon before, be sure to grill it skin-side up to ensure it gets a beautiful char.


Creamy Non-Dairy Tropical Smoothie

((Sheepishly sneaks back into the blogging room, pretending as if she hasn’t been absent for the past three months))

If the look he gave me at the doctor’s office is any indication, I’m going to be in big trouble if my five-year-old, Lucas, finds out I’ve shared this story with you.

Many little boys dream of growing up to become superheroes, as if they will magically awaken one morning with webs shooting from the fingertips or the ability to leap the tallest buildings in a single bound. My Lucas has a better plan. He is aspiring to become a scientist when he grows up, with the specific intention of developing a potion which will give him super powers. He’s not about to sit around just waiting for it to happen.

This plan of his has come up again and again over the past few months. This is no casual daydream. His plans have incited intense arguments on the ride home from school over the morality of animal testing. Though Lucas has no desire to harm any animals, he feels it will be necessary to have an assortment of animals on hand to test his potions. (Enter legions of super-powered rabbits and monkeys into the story.)

Liam, his older brother, has shamed him for his planned methods, accusing him of being a MAD scientist. Lucas remains insistent that he is a happy scientist.

He claims that while animal testing is necessary, his potions will be made of watermelon seeds and salt, because “salt ALWAYS makes potions better.” (Lucas has apparently spent some time in culinary school.) He will then dye the potions blue to trick the animals into thinking it is water. As you can tell, he’s put a frightening level of thought into these plans.

At a recent visit to the doctor, Lucas’ plans to become a scientist came up in discussion, as the doctor mixed the chemicals for a strep test. I mentioned the whole watermelon and salt potion, as it seemed relevant to the conversation. Lucas instantly shushed me and gave me the glare of death.

As a friend suggested, that doctor will likely now share the information with a colleague who secretly harbors a mad lust for power. He will attempt to replicate Lucas’ formula, but use the wrong proportions of watermelon seed to salt, resulting in a potion which grants him powers similar in strength to Lucas, but somehow twisted and corrupted.

In my casual comment, I had just created Lucas’ archnemesis.

It is hard being the mother of a mad scientist.

For a variety of reasons, I haven’t done as much cooking recently as I normally do, hence part of the reason I’ve been a bit absent from this blog. Of course, I’ll be making our traditional corned beef and cabbage for dinner tonight, along with boiled potatoes, carrots, and Irish soda bread. We’ll also consume a variety of green foods, which don’t normally occur green in nature.

This smoothie recipe hardly counts as a ‘recipe’ at all. It’s more of a “Hi, I still exist.” This naturally green, healthful potion is bursting with delicious nutrition which may actually induce super powers. Lusciously creamy, I suspect this recipe may produce a fantastic dairy-free iced dessert, if thrown into an ice cream maker. I foresee an experiment in our future.

Disclaimer: No animals were harmed in the concocting of this smoothie.

Creamy Non-Dairy Tropical Smoothie

Ingredients

  • 2 ripe avocados
  • 2 ripe mangos
  • 2 ripe bananas
  • 1 1/2 cups coconut water
  • Juice of 1 lime

Scoop out the flesh of the avocados and mangos. Chop the bananas into chunks. Blend all ingredients in a blender or food processor, until smooth. Enjoy immediately, or chilled.

*A squirt of lime juice over the top of the smoothie will prevent the avocado from browning.

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Still hungry? Not for long: Catalan Braised Pork Shoulder!

I told you next post would be about the accompaniment to that pile of spinach you've been staring at for the last several weeks. So finally, with a fair bit of embarrassment and apologies if your spinach with raisins and pine nuts has been sitting out getting colder and slimier for the last 31 days waiting for the followup, here it is!
Falling under the category of all good things are worth waiting for and yet another hit from Anya von Bremzen's "New Spanish Table" cookbook, where all has been delicious and. so far. not one disappoint on our plates. This also only confirms what I've been saying ad nauseum that I have come to the conclusions that pork shoulder is easily the best bang-for-the-buck chunk of animal flesh going. Actually, leaving price out of it, it is one of the best cooking/eating experiences at ANY price! This particular dish is amazing, another "restaurant quality" plate of food that is thrills your palate with that perfect savory and sweet combination of flavors allied with fork tender chunks of pork shoulder. So easy, and with a luscious sauce and perfectly delectable leftover potential should you and your guests somehow not finish every bite! Oh, and don't forget some crusty bread for this most sop-worthy of sauces.
*** *** *** *** ***
Catalan Braised Pork Shoulder With Dried Fruit
(Porc Guisata Amb Fruita Seca)
"Moist slow cooking brings out the best in a humble cut like pork shoulder,
making it fit for the most festive occasions. The sauce, enhanced with dried
fruit and a whiff of cinnamon, is classically Catalan. Try to get
best-quality organic dried cherries and apricots, ones that have some
tartness. If you're using ordinary dried fruit, you might want to reduce the
amount slightly, so the dish doesn't come out overly sweet. Alternatively,
you can add a splash of red wine vinegar to the sauce at the end. The dish
is best made ahead cool the pork in the sauce and slowly reheat it."- AvB

ingredients:
1 boneless pork shoulder, such as Boston Butt (about 4 pounds, trimmed of
excess fat)
salt & freshly ground black pepper (kosher or sea)
2 medium garlic cloves, crushed with a garlic press
2 to 3 tablespoons light olive oil
1 medium onion, chopped
1 carrot, diced
1 cup peeled white pearl onion, thawed if frozen
1/4 cup kirsch (or brandy)
2 cups full-bodied dry red wine (with a lively acidity)
1 cup stock (beef or chicken or both)
3/4 cup pitted dried sour cherries
1/2 cup dried apricot (preferably Californian, halved or quartered if large)
1 large bay leaf
1 small piece cinnamon stick
2 fresh rosemary sprigs

method:
1. Preheat oven to 325º.

2. Using kitchen string, tie the pork shoulder crosswise, spacing the ties 1
inch apart. Rub the pork generously with salt and pepper and the garlic.

3. Heat 2 tablespoons of the olive oil in a 5 to 6 quart flameproof
casserole or Dutch oven over high heat until almost smoking. Add the pork
and cook until richly browned on all sides, about 8 minutes total. Add the
remaining oil while the pork browns, if the casserole looks too dry.
Transfer the pork to a bowl. Add the chopped onion, carrot, and pearl onions
to the casserole and brown well, 6 to 7 minutes. Add the kirsch and cook
over high heat until it is reduced to about 1 tablespoon, about 1 minute.
Add the wine, beef stock, cherries, apricots, bay leaf, cinnamon stick, and
rosemary sprigs and bring to a boil, scraping the bottom of the casserole to
dislodge the brown bits. Season the sauce with salt to taste.

4. Return the pork to the casserole. Cover the casserole tightly and
transfer it to the oven. Bake the pork, turning it once or twice, until it
is very tender and an instant-read thermometer registers 165º, about 1 1/2
hours.

5. Transfer the pork to a plate and cover it with foil to keep warm. Remove
and discard the bay leaf, cinnamon stick, and rosemary sprigs. Transfer the
casserole to the stove top and cook the sauce over high heat until it is
slightly syrupy, 3 to 5 minutes.

6. Remove the string from the pork and discard it. Cut the pork into slices
and arrange on a serving platter. Pour the sauce over the pork and serve.

Cooks note: I picked up the dried fruit for the usual extremely reasonable prices at Trader Joe's . And if you're not using frozen peeled pearl onions then you are a prep masochist who needs counseling!- bb


Still hungry? Not for long: Catalan Braised Pork Shoulder!

I told you next post would be about the accompaniment to that pile of spinach you've been staring at for the last several weeks. So finally, with a fair bit of embarrassment and apologies if your spinach with raisins and pine nuts has been sitting out getting colder and slimier for the last 31 days waiting for the followup, here it is!
Falling under the category of all good things are worth waiting for and yet another hit from Anya von Bremzen's "New Spanish Table" cookbook, where all has been delicious and. so far. not one disappoint on our plates. This also only confirms what I've been saying ad nauseum that I have come to the conclusions that pork shoulder is easily the best bang-for-the-buck chunk of animal flesh going. Actually, leaving price out of it, it is one of the best cooking/eating experiences at ANY price! This particular dish is amazing, another "restaurant quality" plate of food that is thrills your palate with that perfect savory and sweet combination of flavors allied with fork tender chunks of pork shoulder. So easy, and with a luscious sauce and perfectly delectable leftover potential should you and your guests somehow not finish every bite! Oh, and don't forget some crusty bread for this most sop-worthy of sauces.
*** *** *** *** ***
Catalan Braised Pork Shoulder With Dried Fruit
(Porc Guisata Amb Fruita Seca)
"Moist slow cooking brings out the best in a humble cut like pork shoulder,
making it fit for the most festive occasions. The sauce, enhanced with dried
fruit and a whiff of cinnamon, is classically Catalan. Try to get
best-quality organic dried cherries and apricots, ones that have some
tartness. If you're using ordinary dried fruit, you might want to reduce the
amount slightly, so the dish doesn't come out overly sweet. Alternatively,
you can add a splash of red wine vinegar to the sauce at the end. The dish
is best made ahead cool the pork in the sauce and slowly reheat it."- AvB

ingredients:
1 boneless pork shoulder, such as Boston Butt (about 4 pounds, trimmed of
excess fat)
salt & freshly ground black pepper (kosher or sea)
2 medium garlic cloves, crushed with a garlic press
2 to 3 tablespoons light olive oil
1 medium onion, chopped
1 carrot, diced
1 cup peeled white pearl onion, thawed if frozen
1/4 cup kirsch (or brandy)
2 cups full-bodied dry red wine (with a lively acidity)
1 cup stock (beef or chicken or both)
3/4 cup pitted dried sour cherries
1/2 cup dried apricot (preferably Californian, halved or quartered if large)
1 large bay leaf
1 small piece cinnamon stick
2 fresh rosemary sprigs

method:
1. Preheat oven to 325º.

2. Using kitchen string, tie the pork shoulder crosswise, spacing the ties 1
inch apart. Rub the pork generously with salt and pepper and the garlic.

3. Heat 2 tablespoons of the olive oil in a 5 to 6 quart flameproof
casserole or Dutch oven over high heat until almost smoking. Add the pork
and cook until richly browned on all sides, about 8 minutes total. Add the
remaining oil while the pork browns, if the casserole looks too dry.
Transfer the pork to a bowl. Add the chopped onion, carrot, and pearl onions
to the casserole and brown well, 6 to 7 minutes. Add the kirsch and cook
over high heat until it is reduced to about 1 tablespoon, about 1 minute.
Add the wine, beef stock, cherries, apricots, bay leaf, cinnamon stick, and
rosemary sprigs and bring to a boil, scraping the bottom of the casserole to
dislodge the brown bits. Season the sauce with salt to taste.

4. Return the pork to the casserole. Cover the casserole tightly and
transfer it to the oven. Bake the pork, turning it once or twice, until it
is very tender and an instant-read thermometer registers 165º, about 1 1/2
hours.

5. Transfer the pork to a plate and cover it with foil to keep warm. Remove
and discard the bay leaf, cinnamon stick, and rosemary sprigs. Transfer the
casserole to the stove top and cook the sauce over high heat until it is
slightly syrupy, 3 to 5 minutes.

6. Remove the string from the pork and discard it. Cut the pork into slices
and arrange on a serving platter. Pour the sauce over the pork and serve.

Cooks note: I picked up the dried fruit for the usual extremely reasonable prices at Trader Joe's . And if you're not using frozen peeled pearl onions then you are a prep masochist who needs counseling!- bb


Moroccan Beef with Apricots & Dates + Simple Cauliflower Mash (Whole30 Day 22)

1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Pinch of saffron
1 teaspoon salt
1 tablespoon olive oil
1 pound sirloin stir-fry or beef stew meat, grass-fed if possible

1/2 cup pitted Mejdool dates, halved
1/2 cup dried apricots
Hot water

2 tablespoons ghee
or coconut oil
1 onion, halved through the core and sliced
4 cloves garlic, grated
1 inch piece of fresh ginger, peeled and grated
Sea salt to taste

1/4 cup sliced or crushed almonds, toasted*
1/4 cup chopped fresh cilantro

*To toast almonds, cook them in a dry skillet over medium heat, tossing frequently, until they’re golden brown and fragrant, about five minutes.

Combine all the spices with the tablespoon of olive oil, and mix with the beef.

Place the dried fruit in a two-cup measure, and fill the cup with very hot water. Set aside.

Heat the ghee or coconut oil in a large skillet over medium-high heat. When the skillet is very hot, add the beef and sear, turning occasionally, until browned on all sides. Use a slotted spoon to transfer the meat to a plate.

Adjust the heat to medium, add the onion and garlic to the skillet, and stir-fry for about five minutes, until softened. Add the ginger and cook just until fragrant, about one minute. Return the beef to the skillet and toss to mix well. Pour in the soaking water from the two-cup measure, leaving the fruit in the cup to add later. Bring the mixture to a boil, then reduce the heat and simmer, covered, for an hour to an hour and a half, or until the beef is tender.

Meanwhile, prepare the mashed cauliflower (see recipe below).

Remove the lid, stir in the fruit, and simmer for another 15-20 minutes, or until much of the liquid is gone and the sauce is thick enough to cling to the meat. Season to taste with sea salt.

Serve hot, on a bed of mashed cauliflower if desired, and sprinkle with toasted almonds and cilantro.

Mashed Cauliflower
Yield: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes

1 head cauliflower, stem and leaves removed, chopped into large florets
2-3 tablespoons ghee
or olive oil, to taste
Sea salt and freshly ground black pepper, to taste

Steam the cauliflower in a steamer basket over a pot of boiling water for 8-10 minutes, or until tender when pierced with a fork. Transfer to a bowl and add the ghee or olive oil, salt, and pepper. Puree with an immersion blender or food processor until smooth. Taste and adjust seasonings as desired and serve hot, with Moroccan beef or any other main dish.

Want more Whole30 tips & recipes? Come back for a new post (almost) everyday this month, and check out these previous posts:

  • Orange Ginger Squash Soup (Whole30 Day 1)
  • Creole Hash & Eggs (Whole30 Day 2)
  • Cooking with Coconut Oil Review + Pork Chops with Apple Compote (Whole30 Day 5)
  • Braised Zucchini (Whole30 Day 6)
  • 7 Paleo Blogs I Love (Whole30 Day 7)
  • Sweet Potato & Kale Gratin (Whole30 Day 8)
  • Prepping a Week of Paleo Breakfasts (Whole30 Day 9)
  • Orange-Glazed Brussels Sprouts (Whole30 Day 10)
  • Pumpkin Soup with Crispy Shallots (Whole30 Day 11)
  • What I’m Cooking This Week (Whole30 Day 12)
  • Mini Quiches with Duxelles & Baby Broccoli (Whole30 Day 15)
  • Fried Okra with Avocado Crema (Whole30 Day 18)

For even more paleo recipes, check out these Whole30 posts from my archives or my Whole30 Pinterest board. Also, follow me on Instagram to see pics of what I’m eating throughout my Whole30.

This post contains affiliate links. If you make a purchase on Amazon after clicking one of my links, I receive a small commission (the price you pay is not affected). Thank you so much for supporting my site!


8.25.2005

Recipe: "Organized" Baby Arugula & Prosciutto Salad


Looking to do something different with a salad? Perhaps have a salad as a finger food appetizer?

To purpose behind organizing a dish can have many intentions. Maybe organizing the dish brings a little order to the chaois of ingredients? Or it just looks better on the plate. Sometimes the purpose of the organization is to make the dish recipent enjoy the dish in a certain manner (enjoying certain ingredients together in one bite), so the 'intentioned' flavor is showcased.

No matter what the chefs intentions, here is a little step by step to make Organized Baby Arugula & Prosciutto Salad and Dijon Vinaigrette.

Click here for step by step pictures and instructions for Organized Baby Arugula & Proscuitto Salad with Dijon Vinaigrette.

  • Rice Paper, 2 sheets
  • 1/4 c. Spinach
  • 1 Thin Slice of Proscuitto
  • 4 Julienne Pieces of Tomato
  • 4 Asparagus Spears, Blanched
  • 1 slice of onion, cut 4 ways
  • 2 julienned pieces of parmesan
  • 1 t. of grainy dijon
  • 3 t. of Red Wine Vinegar
  • 2 T. of extra virgin olive oil
  1. Combine Dijon, Red Wine Vinegar and Extra Virgin Olive Oil, emulsify and set aside.
  2. Prep all ingredients and set aside.
  3. Heat water to boil and set aside.
  4. Take 1 rice paper sheet and dredge in water until limp, lay out on cutting board.
  5. Pile 1 slice of prosciutto, followed by spinach, onion, asparagus, tomato, parmesan and gently push ingredients down and keep in 'rectangle' shape.
  6. Take one side of rice paper and tuck over ingredients, starting to roll salad, as tight as rice paper will let you. If the rice starts to spilt in a few places, that is okay - as long as the majority of it is still whole.
  7. Lay formed roll aside and wet another rice paper sheet and lay on cutting board.
  8. Place the roll in the center of the second sheet and roll it again.
  9. Continue to roll as many as you would like.
  10. Using a slicer knife, slice rolls into 4 pieces, at least 1 & 1/2 inches in length, removing and discarding ends.
  11. Serve salad upward like sushi rolls and drizzle with dijon vinaigrette - and enjoy!

Best of Bridge Slow Cooker Cookbook (page 19) / Bravo! Best of Bridge Cookbook (page 11)

Enjoy! (page 106) / The Complete Best of Bridge Cookbooks Volume 1 (page 159)

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Best of Bridge is more than just a company – it evokes all the goodness of home cooking and that wonderful feeling of family, friends and comfort. Bridge recipes are staples at dinners and celebrations across Canada and many recipes are now part of family traditions because the recipes are always soul-satisfying, dependable, and above all, delicious.

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Watch the video: Φτιάξτε φρούτα γλασε - φρουί γλασέ


Comments:

  1. Saadya

    Lucky!

  2. Ail

    It is agreeable, it is the entertaining answer

  3. Creedon

    Exactly! I think that is the good idea.



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