Monday, October 11, 2010

Chicken Chalupas and Ragu of Pork al Maialino

Our Supper Club met up at Diana's house last night. It's always such a wonderful surprise to find out what tasty creations we get to eat for the week!
Isaiah made Chicken Chalupas- but wasn't ready to share his secret recipe. Instead, I'll share my quick and easy version that may closely approximate Isaiah's dish. Maybe!
Tonight we dined on Ruth's fabulous Ragu of Pork from last week's NYT mag. Delish!

Chicken Chalupas
1 rotisserie chicken (meat removed and shredded), or 3 shredded chicken breasts
1 jar roasted red salsa
1 tbsp cumin
1/2 tsp crushed red pepper
1 tsp red wine vinegar
6 Tostadas
1 can refried black beans
2 avocados, sliced
1 jar pickled, sliced nopales (cactus)
1/2 c queso fresco, crumbled
1 jar Mexican crema

Heat salsa in a skillet over medium. Stir in chicken, cumin, red pepper and heat through, stirring constantly.  Remove from heat.  Stir in red wine vinegar. 
Meanwhile, heat refried black beans in microwave or on stovetop.
Carefully spread warm beans on tostadas. Top with chicken mixture, nopales, avocado slices, queso fresco, and drizzle with crema. 

Here is the NYT recipe for Ragu of Pork al Maialino... it is truly succulent! A bit of work- (which because this was Supper Club, I didn't have to do!) but completely worth it.

1 pork shoulder, bone in, roughly 4 pounds
Kosher salt
3 tablespoons olive oil
1 medium white onion, peeled and cut into large pieces
1 rib celery, cut into large pieces
1 small fennel bulb, trimmed and cut into large pieces
1 quart chicken stock (or enough to almost cover the pork)
3 sprigs fresh thyme
Freshly ground black pepper
4 tablespoons unsalted butter
2 9-ounce boxes dry lasagna, broken into 3-inch shards
2 tablespoons fresh lemon juice
2 tablespoons grated grana Padano cheese
1 tablespoon chopped parsley
Small handful arugula leaves, cleaned.
1. Using a sharp knife, remove the thick skin from the pork, leaving a sheen of fat on top of the meat. Season aggressively with salt and place in the refrigerator until ready to use, as long as overnight.
2. Preheat the oven to 350 degrees. Place a deep saucepan or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When it shimmers, gently cook the onion, celery and fennel until they begin to soften, about 10 minutes. Add the stock and thyme and bring to a simmer, then season to taste with salt and pepper. Rinse pork to remove excess salt, dry with a paper towel and add to seasoned broth. Cover and place in the oven for 90 minutes or more, until the meat just begins to pull away from the bone.
3. Allow both meat and broth to cool on the stove top for 30 minutes, or until you can touch the meat with your hands. Remove the pork and gently pull the meat from the bone, then tear the chunks into bite-size shreds. Place these in a large bowl.
4. Strain the liquid into a separate bowl and then pour enough of it over the meat to barely cover. (Use the rest for soup.) Cover and store in the refrigerator until ready to use.
5. Put a large pot of salted water over high heat and bring to a boil.
6. Place a large pan over medium-high heat and add the pork and braising liquid. Bring to a boil, then lower heat to medium and cook until the liquid is reduced by half. Add the butter and stir to emulsify.
7. Meanwhile, cook the pasta in salted water according to the directions on the package, 10 to 12 minutes. When it is finished, drain and add to the sauce along with a splash of pasta water. Simmer for 1 minute, then add the lemon juice, half of the cheese, a tablespoon of olive oil and the parsley. Stir to incorporate.
8. Serve immediately, topped with arugula and the remaining cheese. Serves 4. Adapted from Nick Anderer at Maialino in New York.

No comments:

Post a Comment