Tag Archives: shredded

getting ‘curried’ away!!

So for tonight, something super aromatic and flavorful made its way onto our plates and into our bellies!
A curried pork dish served on top of coconut rice…
The dish started by sautéing a paste made up of ginger, garlic, onions and crushed red pepper flakes in some canola oil. Once highly fragrant, into the mix went some cubed pork loin cooked till slightly brown. As soon as the pork was browned, silky coconut milk was swirled in, along with a sachet of cardamom pods, star anise and lemongrass, then the lid placed on and a steam bath was had! After roughly forty-five minutes, the lid was removed and some brown sugar, salt, soy sauce and some shredded coconut was stirred in. This was all simmered until practically no liquid remained and the pork was as tender as could be…
As soon as everything was ready to be plated, we were just as willing to dive in with our forks! Sweet, spicy and a bit tangy… this dish had it all!

at a low simmer…
-R

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farro[SO] yummy!

Since the weather took a turn from warm and summer-like, to a slight bit cooler it seemed fitting to make a hearty, warming meal for dinner…
After raiding my fridge and pantry, it was easy! A nutty farro dish with an Asian flavor base to it! Shredded carrots, diced onions, some minced garlic and ginger, chopped porcini mushrooms and sautéed shrimp all came together with a hint of sesame oil, a few tablespoons of soy sauce and a dash of hoisin…
The dish literally takes no time to prepare, but the incredible depth of flavor would make you think otherwise!

at a low simmer…
-R

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it’s still a bit brisk[it] outside…

So for a weekly Sunday supper, the dish started with a beautiful beef brisket that I seasoned with salt and dusted lightly with flour. This hunk of meat went into my cast iron pot to get a beautiful crunchy crust!
Once the brisket was browned, I pulled it out and placed it to the side while two Spanish onions got their own workout in the same pot and sweated it out… as soon as the onions were ready to ‘hit the showers’, the brisket went back into the pot and joined them, along with a bottle of root beer and some homemade BBQ sauce.
With the brisket partially submerged, on went the lid and it was time for a long relaxation period until the meat was tender and fall-off-the-bone[less]!
The brisket was shredded up, tossed back into the pot and mixed with the onions and sauce…
To go along with our shredded brisket ‘burritos’, a side of arroz con crema! Such a simple rice dish to prepare, but the flavor is out of this world… you combine four-five cups of prepared rice, diced poblano peppers [I roast mine on the grill], panfried corn [grilled during the summer months] and one cup of heavy cream. This all is stirred until it starts to ‘thicken’, then in goes shredded monterey jack and cojita cheeses. Lastly chopped cilantro is quickly incorporated and it’s on to eating! [I tend to not add salt… I know I know, but the cheese I feel offers enough]…
Piled high into the center of a light tortilla, dolloped with a hefty helping of homemade coleslaw and then a final tight roll! It was time to bite into this fragrant and tangy ‘burrito’. The flavors burst in our mouths and the coleslaw balanced out the slight heaviness of the brisket; this was just a wonderful Sunday evening dining experience!

at a low simmer…
-R

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‘Q’ is for quiche…

With the continued cold temperatures and brisk wind in the air, I decided tonight I would make one of my all time comfort foods… Quiche.
The beauty when making a quiche is you can’t really get it wrong, just add some of your favorite ingredients and you have yourself one hell of a ‘pie’!
To create my heavenly ‘pie’ I started by rendering pancetta until crispy, once done I sautéed a diced onion, followed by chopped green peppers in the rendered fat with these crispy pancetta critters. Once this three-way came together, I added small chunks of split breast chicken that I roasted earlier…
These darlings then were eased into a pie crust and topped with a blend of shredded monterey jack and extra sharp cheddar cheeses. Then a mix of five extra large eggs, a cup and a half milk, along with salt and crushed red pepper were poured over the cheese and chicken mixture…
This ‘pie’ was now ready for a 375 degree oven. The timer was set for forty-five minutes and it was the waiting game for this amazing ‘pie’ to make its appearance! Once cooked and slightly cooled I sliced a hearty piece and quietly savored every bite.
Deliciously simple and simply delicious is all I can say about this classic comfort food…

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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rollin’ with the flavor… AGAIN!

Tonight’s dinner was a fun favorite that usually is ordered as part of take-out Chinese, but this evenings nosh was served up from scratch.
The all mighty egg-roll, the perfect mix of hearty veggies and chicken encased in a crunchy shell.
The ingredients were simple… red onion, red pepper, celery, garlic and ginger, shredded carrots and savoy cabbage, chunks of seasoned chicken and creamy sliced avocado.
After a quick sauté of the red onion, celery and red pepper, I tossed in the ginger and garlic until incorporated, then cooked the chicken alongside everything! Once cooked, I mixed in soy sauce and sesame oil to taste…
Once this fragrant combo was done, they were sealed up snuggly in egg-roll wrappers… One little bit of advice, don’t over stuff the egg-roll, otherwise you will have cracks and it won’t hold together when frying.
After a quick fry just to get that beautiful golden outside and it was time to eat!

at a low simmer…
-R

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