Arista

(adapted from Complete Meat Cookbook by Bruce Aidells and Denis Kelly)

From Tuscany—succulent roast pork loin with herbs

1 4-pound pork loin roast

2 tablespoons olive oil

1 onion, sliced

¼ cup chopped fresh rosemary, stems reserved

2 tablespoons chopped fresh sage, stems reserved

2 tablespoons crushed fennel seeds

1 tablespoon kosher salt, plus additional for seasoning

1 teaspoon ground pepper, plus additional for seasoning

¼ cup dry white wine

1 cup chicken or beef stock

Remove meat from the refrigerator and let it come to room temperature about 1 hour before cooking.  Preheat the oven to 450 degrees.  Trim the roast and rub with olive oil.  Arrange onion slices and herb stems in a roasting pan so the pork can be placed on top of them. Combine herbs, fennel seeds, salt and pepper in a small bowl.  Place the pork in the pan and press the herb mixture all over the exterior.

Roast the pork for 15 minutes.  Turn the oven down to 300 degrees and roast for about another 1¼ hours, until an instant-read thermometer inserted in the center of the loin reads 145 to 150 degrees.  Remove from oven, transfer to a platter and loosely cover with foil. 

Remove herb stems from pan and pour off the fat.  Add the wine to the pan and bring to a boil over high heat, scraping up any browned bits from the bottom.  Add the stock and cook until the sauce is reduced by half.  Strain the sauce, season with salt and pepper to taste, and serve over ¼-inch thick slices of the meat.

Makes 8 servings.

Braised Short Ribs with Chocolate and Rosemary

¼ cup diced bacon (about 1 ½ ounces)
6 pounds bone-in short ribs, seasoned with salt and pepper
1½ cups finely chopped onions
¼ cup finely chopped shallots
¼ cup finely chopped celery
¼ cup finely chopped peeled carrots
3 garlic cloves, minced
2 cups dry red wine
3 cups low-salt chicken or beef broth
2 cups canned tomatoes, drained and chopped
2 tablespoons chopped fresh parsley
1 large fresh thyme sprig
1 bay leaf
3 tablespoons shaved or grated bittersweet chocolate
2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
1 teaspoon finely chopped fresh rosemary

    In a large, heavy pot, sauté the bacon until crisp.  Using a slotted spoon, transfer the bacon to paper towels to drain.  Working in batches, brown the ribs in the bacon fat over medium-high heat until brown on all sides, about 8 minutes per batch.  Transfer to a plate.  Add the next 5 ingredients to the pot, cover, reduce heat to medium, and cook until vegetables are soft, about 10 minutes. 

Add the wine and boil uncovered until liquid is reduced by half, scraping up the browned bits, about 5 minutes.  Add the next 5 ingredients and the bacon and return the ribs to the pot.  Cover partially and simmer 1½ hours.   Uncover and simmer until the rib meat is tender, stirring occasionally, about 1½ hours longer.

Transfer the ribs to a plate; discard the bay leaf.  Spoon the fat from the surface of the sauce.  Boil the sauce until it begins to thicken, about 8 minutes. Reduce the heat to medium, add the chocolate, cocoa powder, and rosemary, and stir until the chocolate melts.  Season to taste with salt and pepper.  Return ribs to the pot.  Simmer to re-warm about 5 minutes. 

Makes 6-8 servings.

Spicy Vegetable Fajitas with

Black Bean and Corn Salad

2 teaspoons vegetable oil

1 each large red and yellow bell peppers, cored and sliced

1 medium zucchini, sliced

1 medium onion, sliced

Cumin, salt and pepper to taste

1 can black beans, drained and rinsed

1 can diced mild green chiles

2 cups fresh or thawed frozen corn kernels

½ red onion, minced and rinsed

Juice of 1 lime

¼ teaspoon Asian chile-garlic sauce (or dash of Tabasco)

3 tablespoons chopped cilantro

1 package flour tortillas

4 ounces grated sharp cheddar or Monterey Jack cheese

Quality store-bought salsa

    

         Heat the oil in a large sauté pan over medium heat.  Add peppers, zucchini, and onion and season with cumin, salt and pepper.  Reduce heat to medium low and cook vegetables until crisp tender, stirring occasionally. 

        While the vegetables are cooking, assemble the black bean and corn salad.  In a medium bowl, stir together beans, chiles, corn, onion, lime juice, chile-garlic sauce and cilantro.  Season with salt and pepper to taste.

         To assemble a fajita: on a flour tortilla place 1/8 of the sautéed vegetables, ¼ cup black bean and corn salad, 2 tablespoons cheese and salsa, if desired.  Fold the bottom quarter of the tortilla up and the roll the tortilla from one side to the other, enclosing filling.

         Serves 3-4 (2-3 fajitas each).

Deviled Eggs in Curry Sauce

6 eggs, hard boiled, peeled, and halved

½ teaspoon Worcestershire sauce

2 tablespoons mayonnaise

1 teaspoon dry mustard

1 teaspoon salt, divided

Dash pepper

2 tablespoons butter

3 tablespoons flour

1 ½ cups whole milk

½ teaspoon curry powder

½ cup (2 ounces) grated cheddar cheese

   

        Remove the egg yolks, transfer them to a small bowl and mash with a fork.  Add Worcestershire sauce, mayonnaise, mustard, ½ teaspoon salt, and pepper and beat until smooth.  Spoon into egg whites.  Place eggs in buttered casserole in a single layer.

        Preheat the oven to 350 degrees.  Melt the butter in a small saucepan; whisk in the flour and cook 3 minutes.  Add the milk and cook, stirring, until smooth and thickened.  Add ½ teaspoon salt and curry powder.  Pour the sauce over the eggs.  Top with the grated cheddar.  Bake the eggs for 30 minutes, until sauce is bubbling and cheese is melted.  Serve warm. 

        Makes 6 servings.

Grilled Halibut Steaks with Orange Cilantro Salsa

2 oranges, peeled and diced

1 clove garlic minced

1/3 red onion, minced

Pinch red pepper flakes

2 tablespoons chopped cilantro

Rice vinegar to taste

4 one-inch thick Pacific halibut steaks (about 8 ounces each)

Olive oil

Salt and pepper

   

        Start the charcoal for grill or preheat gas grill.  In a medium bowl, stir together oranges, garlic, onion, red pepper flakes, and cilantro.  Season to taste with salt and pepper and add rice vinegar, if desired, for sharper flavor.

        When grill is ready, lightly coat steaks with oil and season with salt and pepper on both sides.  Transfer them to the grill and cook 10 minutes per inch of thickness, dividing the time between the 2 sides.  (The steaks may also be broiled in the oven on a greased broiler pan.) Serve halibut warm with a generous spoonful of salsa. 

          Makes 4 servings.

White Cheddar Strata

2 onions, diced

2 tablespoons butter

6 cups cubed bread

10 ounces white cheddar cheese, grated

1 cup grated Parmesan cheese

12 large eggs

3 ½ cups whole milk

1 ½ teaspoons salt

½ teaspoon pepper

       In a large skillet, sauté onions in butter until soft.  Arrange half the bread cubes in a large, buttered baking pan; spread half the onions over them, then half the cheddar and half the Parmesan.  Repeat layering with remaining bread cubes, onion and cheese.

       In a bowl, whisk together eggs, milk, salt and pepper; pour the mixture evenly over the top.  Chill, covered, overnight.  Let stand at room temperature for 15 minutes, preheat oven to 350, and bake strata for 50-60 minutes, until puffed and golden.

        Makes 8-10 servings.

Sautéed Chicken Breasts with Lemon-Scented Sauce

From Zona Spray, Zona Spray Cooking School-- my first, and one of my favorite, chicken sautés.

4 chicken breasts, boneless and skinless (4 ounces each)

1/4 teaspoon ground cumin

2 teaspoons oil

Salt and pepper

1/4 cup minced onion

1 clove garlic, minced

1 cup chicken stock

1 lemon

Fresh herbs, minced, for garnish

     Rub Dry Marinade: Rub chicken breasts with cumin.  Marinate

overnight or cook immediately.

     Sauté: Heat 10-inch skillet, add 2 teaspoons oil.  Sprinkle chicken with salt and pepper.  Place breasts smooth side down in hot skillet. Cook until juices rise to the surface and breasts are white almost half way through.  Turn, cook until springy to the touch, like a cake.  Meat should be moist when sliced so don’t overcook; 2-3 minutes per side.  Remove and keep warm.

    Degrease: Remove fat from skillet.

     Deglazing Sauce:  Add onion and garlic to skillet; cook until translucent.  Add stock, reduce by half.  Season with salt and pepper, and a squeeze of lemon to taste.

     Serve: Slice each breast on the extreme diagonal toward the tail end.  Spread slices and lay, fan fashion, on a warm plate.  Squeeze a few drops lemon juice on each breast; spoon Lemon Deglazing Sauce on top.  Sprinkle with fresh herbs.

     Makes 4 servings.

Slow-Cooked South Carolina Pulled Pork

adapted from Andrew Schloss

For the rub:

1 tablespoon onion salt

2 tablespoons paprika

1 tablespoon brown sugar

2 teaspoons chili powder

1/2 teaspoon ground allspice

1/2 teaspoon black pepper.

1 3-pound boneless pork shoulder roast

2 tablespoons canola oil

3/4 cup cider vinegar

3 tablespoons brown sugar

   

    In a small bowl combine the rub ingredients and stir to blend.  Set aside 1 tablespoon of  the mixture and rub

the rest all over the pork.  Wrap the seasoned pork in plastic wrap and let it rest 1 hour at room temperature or overnight in refrigerator. (If you refrigerate the pork, let it sit out at room temperature about an hour before proceeding with the recipe.)

    Heat the oil in large skillet over medium-high heat. Brown the pork on all sides and transfer it to the insert of a slow cooker.  Add the vinegar, brown sugar, and reserved spice mix to pan and bring it to a boil, scraping the brown bits from the pan.  Pour the liquid over the pork. 

    Cook the pork, covered, 6-10 hours on low, until it is tender. Remove the pork from the slow cooker, shred it, then combine it with the juices in the slow cooker. 

    Makes 6 servings.

Tequila Lime Chicken with Peppers

and Orange Salsa

A quick and delicious meal saturated with great flavors.  Make the salsa while the chicken marinates.

Tequila Lime Marinade:

3 tablespoons fresh lime juice

2 teaspoons grated lime zest

2 tablespoons tequila or mescal

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon dried oregano

2 teaspoons salt

1 teaspoon freshly ground pepper

1¼ pounds boneless, skinless chicken thighs,

     cut into 1½-inch chunks

8 bamboo skewers

1 each red and green bell peppers,

     seeded and cut into 1½-inch pieces

Orange Salsa

  

    In a small bowl whisk together the first nine ingredients.  Transfer the mixture to a large bowl or a Ziploc bag.  Add the chicken and marinate 30 minutes to 1 hour.  While the chicken is marinating, soak the bamboo skewers in water.

    Preheat the broiler or grill.  Skewer the chicken and peppers.  Broil, turning once, for about 3-5 minutes per side.  Serve with orange salsa. 

    Makes 4 servings.

Orange Salsa

2 navel oranges, peeled and cut into ½-inch dice

1 small jalapeno chile, seeded and minced

1/4 cup chopped fresh cilantro

2 tablespoons chopped fresh mint (optional)

1/2 teaspoon ground cumin

2 green onions (white and green parts) finely chopped

    Combine all the ingredients in a serving bowl.  The salsa can be stored up to 2 days in the refrigerator. 

    Makes about 2 cups.

Pork Tenderloin with Roasted Strawberry Chutney

            The sweet and savory flavors of the chutney are the perfect complement to roasted pork.

 

   For Chutney:

   1 tablespoon unsalted butter, melted

   1/3 cup chopped green onion

   ¼ cup packed light brown sugar

   1 teaspoon grated orange zest

   ½ teaspoon ground cinnamon

   ½ teaspoon ground ginger

   1 tablespoon apple cider vinegar

   2 cups strawberries, hulled and quartered

  

   2 pork tenderloins, cleaned and trimmed

   Salt and pepper

   Flour for dredging

   1 tablespoon vegetable oil

        Preheat the oven to 400 degrees with racks positioned in the upper and lower thirds of the oven.  Combine the chutney ingredients in a small, shallow baking pan and stir to blend.  Set aside.

        Place a large sauté pan over medium-high heat. Season the tenderloins with salt and pepper and dredge them in flour.  When pan is hot, add oil to film the pan bottom.  Place the tenderloins in the pan and sauté until well browned and crusty on all sides.  Transfer the tenderloins (in the sauté pan) to the lower rack of the oven and roast for about 15 minutes, or until the internal temperature is 145 to 150 degrees.

      After the tenderloins have been in the oven for 5 minutes, transfer the strawberry chutney mixture to the upper rack of the oven and roast for about 10 minutes, until the strawberries are just softened.  Set aside to cool slightly.

      When the meat is done, move it to a cutting board and let  rest, covered with foil, for about 5 minutes. Serve the tenderloins sliced diagonally with warm chutney spooned over the top.    

       Makes 6 servings.

Butterflied Chicken Stuffed with Ricotta and Herbs

(adapted from Gourmet)

1 garlic clove, minced              

1 tablespoon extra virgin olive oil, plus additional for brushing           

1 cup whole-milk ricotta cheese           

1 egg white

¼ cup grated Parmesan cheese

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh parsley

1 whole chicken (about 3 ½ pounds)

Salt and pepper

     Preheat the oven to 400 degrees.  Cook the garlic in the oil in a small skillet over low heat, stirring occasionally, until just golden, 2 to 3 minutes.  Transfer to a bowl and stir in ricotta, egg white, Parmesan, sage, and parsley.

     Cut the backbone out of the chicken with kitchen shears.  Pat the chicken dry, then spread it flat, skin side up, on an oiled baking sheet.  Tuck the wings tips under.  Gently slide your finger between the skin and flesh of the breast and legs.  Using a small spoon, slide the ricotta mixture under the skin, using a finger on the outside to spread filling over the meat of the breast, thighs, and drumsticks.  Brush the skin all over with olive oil and sprinkle generously with salt and pepper.

     Bake the chicken in the middle of the oven for about an hour, until an instant-read thermometer inserted into the thickest part of the thigh (away from the bone) reads 170 degrees.  Let the chicken stand 10 minutes, then cut into quarters and serve. 

     Makes 3-4 servings.