Tag Archives: hours

a feast for Sunday dinner…

The craving for something filling and ‘feast-like’ crossed my mind while meandering through the market… with winter in full effect this past week, I thought something reminiscent of a family gathering style would do wonders for a Sunday supper!
After picking up a fresh turkey breast, some carrots, fennel, celery and herbs… all that was left to do was start to prep up this soon to be masterpiece.
Slathered in a homemade buttery ‘sunscreen’ coating and rested on a bed of sliced carrots, onions, fennel and celery [all puréed together after cooking] it was going to be just a few hours of cooking until this meal would be ready for eatin’…
While cooking this ‘bird’, I thought some interesting cornbread muffins would be a great compliment instead of biscuits! These weren’t just your typical boring cornbread muffins, but one with a kick. One large jalapeño, some diced red onion, garlic, corn, red pepper and of course cornmeal all were stars in what would become a great treat!
Lastly, this meal would not be complete without some mashed, garlicky potatoes! Yukon gold potatoes were cooked to perfection and then mashed together with some butter, milk and of course salt and pepper.
Each bite brought me back to having the family here for the holidays and enjoying everyone’s company!

at a low simmer…
-R

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pulling out all the stops!

So for a hearty Sunday supper, I decided something cooked low and slow was in order… a succulent pork shoulder caught my eye at the market so the decision was easy… pulled pork draped over a sweet, chunk of cornbread!
Seasoned only with salt, I started by simply browning the pork on all sides in a heavy pot. Once browned, into the pot went two bottles of root beer, along with a bottle of BBQ sauce! I used a pretty large bottle since this was a large hunk of pork shoulder, as well as two bottles of the root beer since I wanted to make sure there was enough liquid to cover about half of the shoulder…
The lid was popped onto the pot, and then into the oven for three hours on 350 degrees [turning the shoulder once halfway through cooking process]… for the last thirty minutes, the lid came off to help concentrate the liquid down and make it almost syrupy!
After everything was finished cooking, it was time to shred! The shredded shoulder was then tossed back into the sauce and stirred until completely coated… [I picked constantly while shredding, but shhhhh!!! don’t tell anyone].
Once it was time to eat, I couldn’t control myself! The flavors were incredible… salty and sweet, slightly spicy and almost gingery. The cornbread played a perfect balance to this whole story and made me want more than seconds [don’t judge!]
This is going to make one hell of a sandwich tomorrow for lunch…

at a low simmer…
-R
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stick to your ribs, rather fall off the bone…

So for our Sunday dinner, the butcher blessed us with some gorgeous short ribs! A serious seasoning of kosher salt, veggies galore and a bottle of some red wine made for a wonderful dish, not to mention the perfect precursor to my tiramisu.
The process began with the browning of the short ribs, then the puréed veg and lastly the addition of tomato paste and a hearty bottle of red wine [ok and yes an extra bottle for the chef and other half]! Yes along the journey, were some wonderful flavors to make this meal complete… a bundle of thyme, some bay leaves and of course my friend who’s always invited… kosher salt!
Into the oven to take a long three and a half hour bath [of course checking half way through] and out appeared fall-off-the-bone goodness!
The flavors were intense and almost woodsy! Rested on top of a purée of yukon gold potatoes and another incredible Sunday dinner was served. Now what will top this dish?? We will have to wait and see!

at a low simmer…
-R

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