Archive for the ‘PORK’ Category

Orecchiette,Sausage & Broccoli Rabe

December 8, 2010
 Serves 4-6
    1 lb bag or orecchiette cooked per instructions (12 minutes in lightly salted water)

4 tablespoons of extra virgin olive oil

1 cup of plum tomatoes seeded and chopped into small cubes- drain excess liquid

4 Italian sweet sausages removed from casings and crumbled

½- ¾ teaspoon of red chili flakes

3 ½ tablespoons of fresh garlic thru a press

¼ cup of aged freshly grated Romano cheese

¼ cup aged freshly grated Parmesan cheese

6 cups washed broccoli Rabe- cut off stems, chop into 2 inch pieces

3 tablespoons of Kosher salt

1-2 tablespoons of flat leaf parsley chopped

fresh ground pepper and salt

 

Bring 4 -6 quarts of water with 3 tablespoons of salt to a boil

Blanch broccoli rabe 2-3 minutes(turns a dark green) and remove with a strainer spoon from boiling water. Retain water  for cooking pasta

Add orecchiette to water and set timer (reserve ¼ cup of pasta water before draining)

 Heat a large 12 inch sauté pan to medium

Add half of olive oil and garlic. Cook sausage 4-5 minutes while breaking apart meat

Lower heat to simmer

Drain orecchiette (reserve some liquid)

Add in rabe in with sausage and stir

Add in orecchiette, water, chili flakes, remaining garlic and stir for 2-3 minutes

Add cheese, olive oil, tomatoes and parsley. 

Salt and pepper to taste, drizzle remaining olive oil before serving

Toss , serve with extra cheese and chili flakes

Tip: Orchiette is a distinctly shaped pasta that resembles a small flying saucer and lends itself to holding sauce and bits of meat. Sometimes difficult to locate, so try Italian specialty markets. You may substitute another type of pasta such as penne.

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Hot & Sour Soup

December 2, 2010

Serves 6-8

 If you adore hot and sour soup, this recipe is bursting with flavor. When ever I travel to a new city, I often find out who has the best  soup. This recipe is a blend of many soups  tried over the years. Friends beg me to make it often, customers love it so much they requested it to be canned. I think  this soup is well worth the time spent making it.

5 cups chicken stock or vegetable stock

4 eggs beaten

2 Tablespoons Marukan Seasoned Rice vinegar*

¼ teaspoon white pepper

2 Tablespoons grated ginger (reserve 1 teaspoon )

¼ cup frozen peas

¼ cup wood ear rinsed in warm water

5  garlic cloves minced ( reserve 1 teaspoon)

¼ cup shredded lily buds rinsed in warm water- cut off hard ends

¼ cup shredded bamboo shoots

1 Tablespoon of peanut oil or sunflower oil

1/4 lb ground pork or turkey (optional)

2 scallions white & green parts sliced thin

3 Tablespoons double black soy, a superior soy or Tamari

2 Tablespoons of  sugar

2 Tablespoon of wine vinegar

1 Tablespoons sriracha or hot Asian chili sauce*

2 Tablespoons of arrow root powder or cornstarch mixed with 3 Tablespoons water in a small bowl and set aside

2 Tablespoons Kadoya sesame oil*

1 cup of firm tofu, drained and cut into bite size pieces

¼ teaspoon hot chile flakes(optional)

Heat a large stock pot or Dutch oven, add peanut oil, sauté garlic

add in meat, break apart while browning

Add in vinegars, soy sauce, chili sauce, sugar and  stock and bring to boil.

 Reduce heat to a medium simmer.

Add in tofu, wood ears, lily buds and bamboo strips.

Whisk  in eggs slowly, swirling into hot broth.

Whisk in in arrow root paste – soup will start to thicken just a little.

Add in remainder of garlic, ginger, white pepper and peas

Correct seasoning with salt, soy  if needed. If you desire it a little sweeter add in more  sugar

Add in sesame oil, and top each bowl with scallions and or chili flakes

I always serve a small bowl of extra chile flakes and chili sauce with a tiny spoon for guests who love the extra heat!

* Available @drhot.net or Asian markets

Chorizo & Cheese Quesadillas

November 18, 2010

 Serves 8-10

These can be made 3-4 days in advance and be kept in refrigerator.

 

1 package of 10 inch flour tortillas with 8 tortillas

1 cup of fresh minced jalapenos (wear gloves)

2 cups of shredded Italian six cheese blend

2 cups of shredded 4 cheese Mexican blend

1 cup of scallions white & green parts sliced thin

¾ cup of chopped dry Chorizo

You will need 8 sheets of foil 15 inches long each

Set up 4 sheets on table or a counter top

Place 1 flour tortilla in center of each foil piece

Cover each tortilla with equal amounts of cheese, scallions, chorizo and jalapeno

Cover tortilla with 1 remaining tortilla

Cover with sheet of foil

Seal all edges

Pre heat oven 350 for ten minutes

Place on baking sheets and cook for 6-8 minutes

Rest for a few minutes before opening

Cut to desired slices with a pizza cuter

Serve with several of your favorite toppings : chipotle dipping sauce, guacamole, salsa,sour cream 

Tip: Chorizo is a cooked spicy dry sausage from Spain and is very different from South American and Portuguese chorizo. There are some great brands being made in USA that come very close to authentic Spanish Chorizo. One brand that comes to mind is an all natural chorizo from a company called Primo Natural and it is worth searching out.