Spanish Pork Stew with Potatoes

Spanish Pork Stew With Potatoes

Spanish Pork Stew with Potatoes

  • Servings: 4-6
  • Difficulty: Easy
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Sometime ago I bought a half boneless Pork Loin and broke it down for various dinners. One of the things I did was to cube some of it, season it Spanish style and then vacuum seal for later use. Well today became “later use” and this is an awesome one pot dish that is sure to please everyone.

Here is how we do this one.

Shopping list:

  • 4 tbsp Canola Oil
  • 2 pounds Pork Loin – cubed.
  • 8 ounces Sweet Chorizo – cubed
  • 6 Yukon Gold Potatoes – peeled and cubed
  • 3 tbsp Butter
  • 1/3 cup Flour
  • 1 medium Red Onion – diced
  • 2 Bay leaves
  • 4 Garlic Cloves – rough chopped
  • 1 28 ounce can Diced Tomatoes – drained
  • 4 cups Chicken stock
  • 1 cup Sliced Pimento
  • 1 tbsp Salt
  • 1 tbsp Pepper
  • 2 tbsp Smoked Paprika
  • 2 tbsp Granulated Garlic
  • 2 tbsp Granulated Onion
  • 1 tsp ground Cumin
  • 1 tsp ground Coriander
  • chopped Parsley for garnish – optional

Putting it all together:

  1. In a large non reactive bowl place the pork and mix in the salt, pepper, smoked paprika, garlic and onion and mix well. Cover and refrigerate. overnight if possible, 30 mins minimum.
  2. Heat the oven to 350°.
  3. In a large dutch oven heat half the Canola Oil and brown half the pork removing to a separate bowl when done. Repeat with the other half of the pork.
  4. Pour 1/4 cup of the chicken stock into the dutch oven and scrape up the brown bits (Sucs). Add the onion and garlic and let cook for about 5 mins. Add the butter and when melted add the flour and mix well.
  5. Add in the remaining ingredients, mix well and bring to a boil.
  6. Turn off the heat, cover and put in the oven for 90 mins. Remove the Bay leaves.
  7. Ladle into bowls, garnish with Parsley and serve with crusty bread.
  8. Enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                          Bon Appetit 

 

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Pork and Plums

Pork and Plums

Pork and Plums

  • Servings: 4-6
  • Difficulty: Easy
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I stole this particular recipe from Martha Stewart and I’m glad I did because it turned out really really good and the added bonus is that it is a “one pot” meal which of course simplifies cleanup.

Here’s how we do this one.

Shopping list:

  • 1 pound Pork Tenderloin – cut thin
  • Plums cut into wedges
  • 1 medium Red onion – sliced
  • 2 Green onions – chopped
  • 3 tablespoons Vegetable Oil
  • 1/4 Red Wine Vinegar
  • 3 tablespoons Butter
  • 2 tablespoons Granulated Garlic
  • Salt and Pepper to taste
  • Parsley for garnish

Putting it all together:

  1. Heat the oil in a saute pan.
  2. While the oil is heating season the pork with the salt, pepper and garlic.
  3. Fry the pork, in batches, until just tender. About five minutes. Remove and set aside.
  4. In the same pan saute the onions and plums until just tender about 5 minutes. Add the vinegar and continue cooking for about an other 5 minutes.
  5. Add back the pork and toss well, garnish with the parsley and enjoy.

There you have it “another simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                           Bon Appetit

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Seafood Linguine Alfredo

Seafood Linguini

Seafood Linguine Alfredo

  • Servings: 2-4
  • Difficulty: Easy
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“Everything you see I owe to pasta.” – Sophia Loren

The last time I posted an Alfredo type recipe was TWO years ago (time sure does fly) so I thought I would do another one but with a couple of variations this time around.

Now the Alfredo Sauce itself is staying the same (why mess with a good thing) however this time around as a time saving element I will be using precooked Clam meat and Mussels along with uncooked Shrimp in addition to Shallots and Spinach. I will also be using TAIL OFF shrimp as I personally can’t stand biting into a succulent shrimp only to try and find a place to dispose of the tail.

Here’s how we do this one.

Shopping list:

  • 3 tablespoons Olive Oil
  • 1 package thawed 31-40 White Shrimp – peeled and deveined
  • 2 1/2 cups Clam meat
  • 2 1/2 cups Mussels
  • 2 Shallots – diced
  • 2 medium Garlic cloves – finely diced
  • 3 cups Baby Spinach
  • 1/2 cup Butter
  • 1 1/2 cups Heavy cream
  • 1/2 – 3/4 cups Grated Parmesan
  • 1 pkg (350 grams) Linguine noodles
  • Shaved Parmesan and Parsley for garnish

Putting it all together:

  1. In a large pot of salted water cook the Linguine according to package instructions.
  2. While the pasta is cooking heat the olive oil in a large sauce pan and add in the garlic and shallot and cook until the shallot is translucent. Add the butter and mix well.
  3. When the butter has melted add the heavy cream, spinach and the grated Parmesan and stir frequently.
  4. Reduce the heat and let the sauce thicken.
  5. Add in the shrimp, mussels and clams and continue cooking until the shrimp has turned pink.
  6. Plate the pasta, top with the sauce and garnish with the shaved Parmesan and Parsley.
  7. Enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……

                          Bon Appetit

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Sole Meuniere

Sole

  • Servings: “2-4”
  • Difficulty: “easy”
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‎” I think every woman should have a blowtorch.” 

Julia Child

 

I had to pick up a few things from the grocery store the other day and while I was there I was contemplating what I would make for dinner and frankly I was stumped. I could BBQ something but it was raining and miserable so that was out and I didn’t fancy a soup or stew to counteract the weather. It was while passing the seafood counter that I swear I heard a little voice saying “Pick me. Pick me” and there right in front of me was the answer to my dinner quest……. Sole!!

To be honest I have never cooked sole before but I knew there were thousands of recipes on the net for cooking fish, especially sole, so I Googled it and found this recipe which it turns out is truly a “simple but tasty recipe for the grilling season and beyond.”

Here’s how we do this one.

Shopping list:

  • 2-4 fillets Sole (about 140g/5oz each)
  • 6 tbsp plain Flour
  • 9 ounces Butter
  • 3 tbsp light Olive oil
  • juice from one Lemon
  • Pinch of Salt and Pepper
  • 4 ounces chopped Parsley 

Putting it all together:

  1.  In a pie pan or similar sized container mix the flour, salt and pepper. Dredge the sole in the seasoned flour shaking off any excess.
  2. Heat a frying pan and add 3 ounces of butter. When the butter has melted gently place two of the filets in the pan and cook for about six minutes, turning once using a fish spatula, or until the filets are golden brown. Repeat for the remaining filets.
  3. Remove the filets and keep warm. Wipe out the pan and add the remaining 3 ounces of butter and melt. Add the lemon juice and parsley. Mix well.
  4. Plate the sole and spoon the butter parsley sauce over top.

Cooks note: To add another level of flavour add some Capers to the butter parsley sauce before spooning over the sole.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………

                         Bon Appetit

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Sausage and clam Carbonara

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Sausage and clam Carbonara

  • Servings: 4-6
  • Difficulty: Medium
  • Print

Let me first begin by wishing one and all a very Happy New Year and may the coming year be filled with nothing but joy and happiness.

I chose this recipe for this post as it is something I have never tried before and to be quite honest I’m not entirely sure I have ever had it before in a restaurant and so it seemed rather apropos to ring in the new year with something fresh and new.

You will notice that I have rated the difficulty for this one as “Medium” and the reason for that is there is a step that is kind of tricky and if it is not done correctly you will wind up with “scrambled egg” pasta.

Here’s how we do this one.

Shopping list:

  • One large package of Penne
  • Five Sun-dried Tomato Turkey sausage – cut into bite sized pieces
  • 20 Pasta clams – Scrubbed and de-bearded
  • Three tablespoons Extra Virgin Olive Oil
  • Three garlic cloves– crushed
  • Six Eggs
  • 12 ounces diced Pancetta
  • One medium Onion – diced
  • 3/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Parsley for garnish and colour

Putting it all together:

  1. Cook the Penne in a large pot of salted water until just al dente
  2. While the pasta is cooking heat the oil in a large sauce pan and add the onion and garlic cooking until the onion is translucent and the garlic has infused the oil
  3. Remove the garlic and discard
  4. Add the pancetta and sausage and cook until both are cooked through
  5. While the meat is cooking crack the eggs in a large mixing bowl along with the salt and pepper and beat well
  6. Add the Parmesan to the eggs and mix until well incorporated. Set aside
  7. Add the cooked pasta, along with a little of the pasta water, to the pancetta and sausage and mix well
  8. Take off the heat and allow to cool slightly, about five minutes.
  9. While the pasta is cooling steam the clams until open discarding any that don’t as they are dead
  10. Pour the egg  and cheese mixture over the pasta and blend until smooth. If the pasta is too hot the egg will scramble
  11. Plate the pasta and top with the clams and some parsley

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………..

                           Bon Appetit

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Chicken and Orzo stew

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Chicken and Orzo stew

  • Servings: 6
  • Difficulty: easy
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This recipe came about as a result of my daughter and grandson getting sick and asking “daddy/pops” to make something comfy cozy to eat so I went looking and found the base for this recipe at Chicken Farmers of Canada.

Now for those that don’t know me a request of “make me something comfy cozy”will not result in a batch of chicken soup even though there is absolutely nothing wrong with chicken soup. It’s just that I like to come up with tasty alternatives and this one fits that category to a “T” and both my “patients” loved it.

Here then is how we do this one.

Shopping list:

  • 3 Tablespoons Extra Virgin Olive Oil
  • 4 Medium sized boneless skinless chicken breast– cut into bite sized pieces
  • 1 Vidalia onion— diced
  • 3 garlic cloves, chopped
  • 1 tbsp (15 mL) dried oregano
  • 1 tsp (5 mL) cinnamon
  • 14 fl oz (415 mL) diced tomatoes with juices
  • 4 cups (1 L) reduced sodium chicken stock
  • 3/4 cup of rough chopped Crimini mushrooms
  • 1/4 cup (60 mL) pitted Kalamata olives
  • 1 cup (250 mL) Orzo
  • 1/2 tsp (2.5 mL) kosher salt, divided
  • freshly ground black pepper
  • Pinch of Tarragon
  • 1/4 teaspoon Coriander
  • freshly chopped parsley, for serving

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Lemon and Herb Risotto Cake

  • Servings: ”4″
  • Difficulty: ”medium”
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Lemon and Herb Risotto cake

 

Risotto….. Just the name alone conjures up images of silky, smooth and creamy Arborio Rice as the backdrop to a fabulous and decadent main dish and I mean seriously who does not like Risotto…… except for my daughter who says that “rice should not be creamy”. Oh well you can’t have everything.

This particular recipe comes to us from a book that quite frankly I had forgotten that I even had…… did I mention that I have somewhere round 80 cookbooks?…… and it is dedicated to nothing but RISOTTO and it contains 75 different variations of this wonderful dish.

Now I have to admit that the thought of making a Risotto cake never entered my mind…. a main dish or even Arancini most certainly…. but never a cake and as such I have not made this one nor have I ever tried it but I am sure it will be a monstrous hit.

Here’s how we do this one.

Shopping list:

  • 1 Small Leek – finely sliced
  • 2 1/2 cups Chicken stock
  • 1 cup Arborio rice or other Risotto rice
  • Grated rind of one Lemon
  • 2 Tbsp snipped fresh Chives
  • 2 Tbsp chopped Parsley
  • 3/4 cup grated Mozzarella
  • salt and fresh ground pepper

Putting it all together:

  1. Preheat oven to 400° and lightly oil a 8 1/2 inch round cake pan
  2. Put the leek in a large pan with 3 Tbsp of stock.
  3. Cook over a medium heat, stirring occasionally until softened. Stir in the rice and the remaining stock
  4. Bring to a boil. Reduce heat, cover the pan and simmer gently, stirring occasionally for about 20 minutes
  5. Stir in the lemon rind, herbs, cheese and seasoning.
  6. Spoon the mixture into the tin and bake for 30-35 minutes or until lightly browned.
  7. Let stand for 5 minutes then turn out and slice.

There you have it another “simple but tasty recipe for the grilling season and beyond”.

Until next time………..

                          Bon Appetit

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Margherita Penne with sweet Chorizo

  • Servings: ”4-6″
  • Difficulty: ”easy”
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Margherita Penne with sweet Chorizo

I was watching Beat Bobby Flay on the Food Network earlier in the week and the phrase “signature dish” kept getting bandied about and this got me started thinking about my signature dish and how, being somewhat eclectic, I don’t really have one so I guess I will continue to change and warp recipes until such time that I come across one that is me.

This particular recipe comes to us courtesy of our annual Milk Calendar where the recipes contain Canadian dairy products but, as usual, I have twisted it a bit by adding some things and subtracting others until it is one that suits me much to the chagrin of my lovely wife who looked at me and stated “… you simply can’t use 100% of someone else’s recipe can you”…. and you know she’s right.

Here’s how we do this one….

Shopping List:

  • 12 ounces Penne pasta
  • 2 tbsp butter
  • 2 tsp Canola oil
  • 4 cloves garlic, minced
  • 1 1/2 – 2 tsp dried thyme
  • 1/4 tsp red chili flakes (optional)
  • 1/2 tsp salt
  • 3 tbsp all purpose flour
  • 2 cups milk
  • 1/2 cup heavy cream
  • 8-10 ounces of diced Sweet Chorizo
  • 2 cups cherry tomatoes— cut in half
  • 1/2 cup grated Canadian Parmesan
  • 12 1 inch mini Canadian Bocconcini (or any other kind you like)
  • 1/2 cup fresh Basil leaves- chiffonade
  • Romano and Parsley for dusting

Putting it all together:

  1.  In a large pot of salted water cook the pasta until al dente
  2. In a second large pot heat the Canola oil and saute the Chorizo for about three minutes then remove from pot
  3. Melt the butter over medium heat and add the garlic,thyme,salt and chili flakes if using them and cook for a minute
  4. Sprinkle in the flour and whisk for about one minute
  5. Gradually whisk in the milk
  6. Bring to a boil and reduce heat and whisk for between 3 and 5 minutes or until smooth
  7. Add the heavy cream and whisk until it starts to thicken
  8. Stir in the tomatoes, Chorizo and Parmesan
  9. Drain the pasta and return it to the pot
  10. Pour in the sauce and toss, stirring for about two minutes over medium heat ensuring pasta is coated
  11. Stir in the Bocconcini and basil
  12. Serve with a dusting of Romano and parsley

There you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time………

                  Bon Appetit

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Ham and cheese biscuits

  • Servings: ”12-15″
  • Difficulty: ”easy”
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DSC00928

 

I hit upon this recipe a short while ago when I was emptying my grandsons school lunch bag. The thought of doing something different for him for lunch seemed like a good one so I started looking through my cook books, various recipes on my computer and at different websites but nothing really jumped out and said “Hey—– Pick me”. Then I remembered the Buttermilk Cheddar loaf (the recipe can be found under Bakery stuff) I made just before Christmas and I thought why not take that one and twist it around to become muffins that would suit lunch bags or a quick snack?

Since my grandson would be having some I simply added diced ham to the recipe but you can pretty much add whatever you wish— cayenne pepper, chopped Jalapenos, chopped scallions or bacon (Mmmmmmm bacon) or all of them the choice is yours. They are also perfect for freezing…….. I put mine in individual sandwich bags and popped them in the freezer.

A minute in the microwave and you have the perfect companion for a warm beverage.

Here’s how we do it………..

Ingredients:

  • 2 cups of All Purpose (ap) flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 tablepoon Baking Powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons dried parsley
  • 2 Eggs
  • 1 2/3 cup Buttermilk
  • 1/4 Canola oil
  • 1 to 1 1/2 cups shredded old or sharp cheddar
  • 1/2 a cup chopped ham

Putting it all together:

  • Pre heat the oven to 350 degrees
  • In a large size bowl mix the dry ingredients ingredients together
  • In a large measuring cup add the milk,egg and Canola oil and whisk until well incorporated
  • Mix the cheese into the dry ingredients
  • Add the buttermilk mixture and mix with a spatula until just wet. If it looks a little to thick you can add some water
  • Incorporate the diced ham
  • Spoon into a pre greased (use cooking spray as it’s easier) muffin tin
  • Bang the tin on the counter a couple of times in an effort to get the mixture to settle and avoid air bubbles
  • Pop the pan into the oven and bake for 30 minutes or until a toothpick inserted into the middle comes out clean.

There you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time………..

                            Bon Appetite

 

 

 

 

 

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Pork and Clams

Cataplana_of_Pork_and_Clams_003 (1)

This is one of those dishes that you look at and think “that’s a weird combination” which is exactly what I thought the first time I saw it but the more I thought about it the more I liked the idea of mixing the noble pig with seafood and also could not help but think “is it good”?

Well I owe this one to the King of Bam, “Chef Emeril Lagasse”, for first introducing it on one of his shows and let me tell you this is simply fantastic and there is no way I could ever improve on this one and besides I would not even want to try.

So without further ado or gilding the Lilly I present to you Chef Emerils recipe for Pork and Clams

Ingredients:

For the Marinade:
2 pounds pork butt, cut into 1-inch cubes
1 head garlic, peeled and chopped
1 teaspoon salt
1/2 cup dry white wine
1/2 cup white wine vinegar
1/4 cup fresh squeezed lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon paprika
1/2 teaspoon crushed red pepper flakes
1 bay leaf
For the Pork:
2 tablespoons olive oil
2 tablespoons bacon fat
2 cups chopped onions
1 tablespoon minced garlic
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
3 tablespoons tomato paste
1/4 cup Piri Piri, recipe follows
1 teaspoon salt
1 cup tomato concasse (peeled, seeded, and chopped)
5 pounds clams
4 tablespoons chopped fresh parsley leaves

Putting it all together:

Place the pork butt into a large resealable plastic food storage bag. In a blender, combine the garlic, salt, white wine, vinegar, lemon juice, olive oil, paprika, red pepper flakes and bay leaf. Blend until smooth and pour over the pork. Seal the plastic bag and set in a casserole dish and place in the refrigerator over night.

Set a large braising pan or Dutch oven over medium-high heat. Add the olive oil and bacon fat to the pan. Remove the pork from the refrigerator and drain, reserving the marinade. Sear the pork pieces in the hot fat in batches, until golden brown, about 2 to 3 minutes. Turn to the other side and sear for an additional 2 minutes. Remove the pork from the pan and set aside on a platter while you finish searing the remainder of the pork.

Once all the pork is seared and has been removed from the pan, add the onions to the pan and cook, stirring occasionally, until the onions are translucent, about 3 to 4 minutes. Add the garlic to the pan and cook for 30 seconds. Sprinkle the flour into the pan and cook, stirring continuously, for 1 minute. Add the chicken stock, tomato paste, Piri Piri, salt and reserved marinade to the pan and stir to combine. Continue to stir until the mixture comes to a boil. Return the pork to the pan and when the liquid returns to a boil, cover with a lid and reduce the heat to low. Cook, stirring occasionally, until the meat is tender, about 1 1/2 hours. Add the tomatoes and clams to the pan, stir to combine and cover. Raise the heat to medium-high and cook until the clams open, stirring occasionally, about 8 to 10 minutes. Remove the lid, reduce the temperature to low, and sprinkle with the parsley. Discard any clams that do not open, and serve the dish with French fries or steamed white rice.

Piri Piri:
1 tablespoon, plus 1/2 cup olive oil

5 cloves garlic, smashed

4 cayenne chile peppers, stemmed, ribs and seeds removed, and rough chopped (or substitute other hot red peppers)

1/4 cup fresh squeezed lemon juice

1/2 teaspoon salt

Heat a small saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan. Once the oil is hot, add the garlic and peppers to the pan. Saute, stirring often, until the edges of the garlic start to turn brown, 3 to 4 minutes. Add the lemon juice to the pan, and remove from the heat.

Place the contents of the saute pan in a blender and add the salt. Puree the peppers and garlic in the blender until mostly smooth. Drizzle the remaining 1/2 cup of olive oil through the feed tube of the lid of the blender. Let cool before using, and store refrigerated in an airtight container.

So there you go another “simple but tasty recipe for the grilling season and beyond”

So until next time……….

Bon Appetite

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