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.

Old Faves

Brought back a few of my favorite dishes this week... Just wanted to refresh your memory... and your palate!

Parmesan Pork Chops
Italian Sausage and Lentil Soup with Escarole (Kale)

As Promised: Lombo di Maiale Coi Porri and Chicken Farfalle in a Basil Pesto Cream Sauce

Two of my stand-up standbys. Both super tasty.
Mom's Famous Puffy Taco Shells to follow, with her permission, of course. They might be Mom's Secret Puffy Taco Shells!

Cooking with Leeks: Lombo di Maiale Coi Porri 
(Pan-Roasted Pork Loin with Leeks, Cooking Light Sept. 2007)
This is definitely lighter than Chicken in Reisling, but there are some unmistakeable parallels. Both are super-tasty. This dish takes about 30mins active cooking time, and 2.5 hrs total.


4 large leeks, using only white and pale green parts
1 c water
1 tbsp butter, divided
1 tsp kosher salt, divided
1 tsp black pepper, divided
1 (2 lb) boneless pork loin, or tenderloin, trimmed
1/2 c dry white wine 
chopped fresh parsley


Trim and half leeks lengthwise. Chop crosswise into 1/2 inch pieces. Submerge in cold water to remove any sediment. 
Combine leeks, 1/2 c water, 1 tsp butter, 1/4 tsp salt, and 1/4 tsp pepper in a large dutch oven or deep saute pan over med hi heat. Cook for 10 minutes or until leeks wilt. Pour the leek mixture into a bowl.
Heat remaining 2 tsp butter in pan over med hi heat. Add pork to pan. Cook 5 mins, turning to brown on all sides. Add remaining 1/4 tsp pepper and wine to pan; cook 15 seconds, scraping to loosen brown bits. Return leek mixture to pan. Cover, reduce heat and simmer 2 hrs or until pork is tender. Remove pork from pan. Increase heat to reduce leek sauce, if too watery. Cut pork into 1/4 inch thick slices. Serve with leeks. Garnish with parsley. Delicious with mashed potatoes. 

Chicken Farfalle So Good My Dog Will Bite a Hole In Your Shirt 
dedicated to our late doggie, Lazlo, and Carlos, adapted from The Brick Oven


1 lb chicken breast, cut into 1 inch pieces
2 cloves garlic, chopped
2 tbsp olive oil
1 lb dried farfalle, linguine or other thick, hearty pasta
1 yellow bell pepper, julienned
1 c white button mushrooms, quartered
1/2 c cherry tomatoes, halved, or roma tomatoes, quartered
1/4 c dry white wine
1/2 c basil pesto
3/4 c cream


Heat 1 tbsp oil in a large skillet over med-hi heat. Add garlic and saute 1 minute. Add chicken and saute until cooked through (7-10minutes). Transfer to a plate.
Start water for pasta and cook according to package directions.
Add remaining tbsp oil to skillet and bell peppers. Saute until tender 3-5 minutes. Add mushrooms and tomatoes and cook 1-2 minutes more. Add wine and cook, scraping bottom of pan, 1 minute more. Return chicken, and any juices, to skillet with vegetables. Add basil pesto and toss to coat chicken and vegetables. Add cream and reduce heat to low. Simmer until sauce is thickened. Serve with crusty garlic bread and a salad with cucumbers, tomatoes, red cabbage and green leaf lettuce. Add Parmesan Peppercorn Dressing to boot! 


Parmesan Peppercorn Dressing
Ranch Dressing Packet and listed ingredients
1/4 c parmesan, grated
1 tbsp coarsely-cracked peppercorns


Make dressing as directed on package. Blend in parmesan and peppercorns. Chill 1-2 hours before serving. 


My Favorite Crusty Garlic Bread
6 cloves garlic
1/2 tsp kosher salt
1/2 tsp cracked black pepper
1/2 stick (4 tbsp)unsalted butter, softened
1 loaf french bread, halved lengthwise


PH oven to 400 with rack in upper third of oven. On cutting board, mince garlic. Add salt on top of garlic and smash with back of knife until it forms a paste. In a small bowl, combine butter and garlic paste. Melt garlic butter in microwave on high for 30 seconds. Brush bread halves with melted butter. Sprinkle with black pepper. Bake 10 minutes or until brown and crispy.  

15under15: Pork Saltimbocca with Sauteed Spinach

(Also a Gourmet Tribute... with my mods!)
15under15s come in handy on nights like tonight... Mark's gotta have a quick dinner, play with H-man, and get back to the office.
I call these Turn-Around Nights. Turn-around Nights require something quick-fired, yet special...  something that says, "I love you, and thanks for working so hard for us." This meal fits the bill.
(Please excuse me if I seem overly sentimental- I'm listening to The Avett Brothers!)

Event:
Turn-Around Night with the Hubby (and H running around)


Menu:
Pork Saltimbocca
Sauteed Spinach with Garlic


2 (1 inch thick) center cut pork chops OR 4 1/2 inch thick center cut pork chops (bone-in)
2 sage leaves, chopped finely
2  thin slices fontina cheese (I used provolone- cheaper and just as gooey/tasty)
2 slices prosciutto
kosher salt and black pepper
2 tbsp olive oil, divided between pork dish and spinach
1 garlic clove, minced
1 plastic box or giant bag baby spinach
2 tbsp butter, cut into pieces
1 tbsp lemon juice


Preheat oven to 450 degrees with rack in middle. 
If using 1 inch pork chops, cut a pocket into each chop. If using 4 thinner chops, you're just gonna sandwich all this good stuff in the middle. Sprinkle half of chopped sage in each "pocket." Stuff/layer with cheese and prosciutto. Pat pork chops dry and sprinkle with kosher salt and black pepper. 
Heat 1 tbsp oil in a large ovenproof skillet over med-hi heat. (Note: If you don't have an oven proof skillet, cook pork chops on stove in non-stick skillet, then transfer to baking sheet to finish in oven.) Cook pork chops until undersides are golden, about 3 minutes. Turn and put in preheated oven. Roast until cooked through, about 5-7 minutes. 
Meanwhile, heat 1 tbsp oil in a stock pot over med heat until it shimmers. Saute garlic until pale golden. Rinse spinach and add to pot, still wet. Cook, covered, stirring occasionally, until wilted. Season with salt, if desired. 
Transfer cooked chops to plates. On stove, add butter pieces and lemon juice to pan, stirring to loosen brown bits. Pour sauce over chops and serve with spinach.
Kiddie Mod: Cook an extra little chop for your little one. Garlicky spinach draws in even the pickiest veggie protestor! 

Pork (or Chicken) Posole

On Monday, I came back to Real Simple's Chicken Posole Recipe, with a few modifications. I subbed sauteed pork cutlets for the chicken and added anaheim peppers from our garden to the onions. Garnish with a little avocado and a drizzle of lime juice.

With chicken or pork, it's simple and delicious!

MORE Part II...

These meals are slightly more complicated, but can still be done in about 15 minutes. If you want, substitute simpler sides to make your life easier. (Or enlist a sous chef to take care of the accompanying dishes!)


Read through these recipes before you start cooking... I've written them sequentially, with step-by-step instructions for the whole meal. The timing should be fairly realistic, but may seem a bit harried. They are ALL worth the effort!

Minute Steaks with Truffle-Parmesan Faux-sotto and Wild Green Salad


For Entire Meal You'll Need:
3-4 thin-sliced sirloin steaks (~1/2 lb each)
coarse sea salt, fresh ground black pepper
3 tbsp extra virgin olive oil (divided)
1 cup instant rice (such as Uncle Ben's... not Minute Rice!) cooked according to package instructions
3 tbsp salted butter, room temperature, cut into pieces
1/2 c+ 2 tbsp shredded parmesan-reggiano (divided)
2 tsp truffle oil (can be optional... but I highly recommend it)
3 cups wild greens
1 cup cherry or grape tomatoes
1 lemon half, for juicing


Cook rice according to directions. While rice is cooking, heat oil in a large skillet on medium-hi. Pat steaks dry and sprinkle both sides evenly with sea salt and pepper. Add steaks to skillet. (If all do not fit, cook in batches.) 
Cook steak 2-3 minutes per side, to desired doneness. (Do not turn or move until cooked on first side.) While steak is cooking, chop tomatoes in half or quarters. 
In a medium bowl, combine greens and tomatoes. 
After steak has cooked (4-6 minutes total), transfer to a plate and let stand 4-5 minutes (or until sides are ready. 
In another bowl, combine cooked rice and butter. (Note: If you don't have time to let butter come to room temp, pop in microwave for 10 seconds. Also, cutting in pieces or putting it near the hot stove works helps.) Stir in 1/2 cup parmesan-reggiano. If you want it creamier, add a little more butter or a tbsp of cream. Drizzle with truffle oil and top with a little more parmesan, if you wish. (Another Note: Shaved parmesan curls on top are a delicate and delicious addition... just use a potato peeler!)
Juice lemon over greens and tomatoes. Drizzle insides of bowl with olive oil and toss. Sprinkle with kosher salt, black pepper, and remaining 2 tbsp parmesan.
Serve steak, faux-sotto, and greens together on the same plate. Delish!


Beef Kebabs Three Ways with Couscous and Tzatziki (and Pita!)


For Kebabs:
1 1/2 lbs sirloin, flap, or hanger steak, cut into 1 1/2 inch pieces- To save time, buy pre-cut meat
Kosher salt and fresh ground black pepper black pepper
Three Flavor Options, in increasing complexity: 
1. 3 tbsp Robust Italian Dressing from Wishbone (or other Italian salad dressing)
2. 2 tbsp sumac seasoning (found at Phoenician Deli), 3 tbsp olive oil
3. 2 cloves minced garlic, 2 tbsp chopped fresh oregano, 1 tsp cumin, 3 tbsp olive oil, sauteed 2-3 mins. in a small skillet
Bell Peppers, Mushrooms, Onions, cut into 1 1/2 inch chunks, can also be bought pre-cut at some grocery stores
Don't forget SKEWERS!


1 box Near East Couscous (I like the Roasted Garlic and Olive Oil the best)


For Tzatziki:
1 cup greek yogurt (such as OIKOS or fage)
1 cucumber, peeled, seeded, and grated (using large side of cheese grater... or you can just chop it!)
1 clove garlic, minced
1 tbsp lemon juice
1 tbsp olive oil
1/2 tsp kosher salt


Pita Bread 


Prepare couscous according to package directions. While this is cooking, begin cu
Prepare the grill to medium high (~400 degree) heat. Combine meat and veggies in large bowl with desired seasonings and kosher salt and black pepper. (Note: It is safe to combine meat and veggies in same bowl, as long as you are cooking them well! If you are squeamish about mixing the two, you can use two separate bowls, and make separate veggie skewers.) Skewer meat and veggies, leaving space in between. This aids in quick cooking. Place skewers on grill. Cook 10-12 minutes, turning every few minutes. 
While meat and veggies are cooking, make Tzatziki Sauce. Just combine all ingredients in a small bowl.
In last few minutes of grilling, place pita bread on grill to warm.
Serve skewers on top of bed of couscous, with plenty of tzatziki sauce for dipping, and pita for wrapping. Opa!


Chicken Fried Pork Chops with Cream Gravy*, Mashed Potatoes, and "Stewed" Okra


For Chicken Fried Pork Chops
4 boneless rib pork chops (1 1/2 lbs total)
plenty of kosher salt and fresh ground black pepper
2 cups+ 3 tbsp flour, divided for breading and gravy
3 c milk, divided for breading and gravy
1 large egg
1 cup canola or other frying oil


For Mashed Potatoes
2 Big Russet Potatoes, unpeeled, chopped into 1/2 inch slices
3/4 cup milk
1/2 stick margarine or butter (mmm... Kerrygold!)
kosher salt and fresh ground black pepper


For "Stewed" Okra:
4 cups frozen (or fresh okra), cut into 1/2 inch discs, stems removed, if fresh
1 15 oz can Muir Glen Fire-Roasted Stewed Tomatoes with Chilis
1 15 oz can water


*My Gourmet Tribute... Chicken Fried Pork Chops from Gourmet Mag? YES! I will miss them. The only thing I don't like about this recipe is the way it is written. So I'm changing it up a bit to make it easier to follow!


Place potatoes in large saucepan, cover with water and turn heat to HI; bring to a boil. (Cook time ~10 mins.) Place okra in large skillet, cover with water and turn heat to HI; bring to a boil. (Both on back burners to save room to work with pork.)
Pound pork chops on both sides with rough-textured meat pounder until very thin. Season with salt and pepper and cut into 3 inch pieces. Whisk together 2 cups flour, 1 tsp salt, 1 tsp pepper in a shallow dish. Whisk together egg, 1 c milk, 3/4 tsp salt, and 1/2 tsp pepper. Dip pork pieces in milk/egg mixture, then dredge in flour. Place on plate. (IF you have some time, let pork rest for 15 minutes... I know this breaks the 15under15 mantra, but it makes the coating just perfect.) 
Heat oil in a heavy skillet over HI heat. When oil is shimmery and very hot (375 to be exact) fry pork pieces, turning over once, about 4 mins total. (You may have to work in batches.) When golden, transfer to paper towel to drain. Place in oven to keep warm.
While pork is frying, check on potatoes and okra. When potatoes are fork-tender, drain, return to pot and mash with milk, butter, salt, and pepper to taste. Cover with lid to keep warm.
Also, drain okra and rinse under faucet. Pour okra back in skillet and add canned tomatoes and water. Stir and simmer over medium heat until pork is cooked. 
Once all pork is cooked, pour off all but about 2 tbsp oil into a heat-proof bowl or empty coffee can, leaving brown bits. Add 3 tbsp flour and cook over medium heat 2 minutes, stirring constantly. Whisk in 2 cups milk, until thickened. Season with salt and pepper.
Serve pork and potatoes with gravy, accompanied by the slightly spicy okra. Hmm... I might have to make this tonight!

Menu for the Week

Monday- Chicken Potpie, Salad with Strawberry Vinaigrette (Thanks, Holly!)
Tuesday- Pecan Crusted Roasted Pork Tenderloin with Brussels Sprouts, Wild Green Salad with Goat Cheese Crumbles
Wednesday- Mark fends for himself- I'm off to watch Top Chef with a friend!
Thursday- Food For Thought Event!
Friday- Dinner with Friends

Project Porkchop

Whew- what a busy weekend! I've got a lot of blogging to do... and, unfortunately, the little one has decided that one nap is sufficient. So I've got about two hours to attend to all my business, get everything organized, put away, and ready for this afternoon.

And.... GO!

Thursday night, my friend, Erin S., my sister, Shannon, and I gathered to watch Project Runway. While the season has been kinda disappointing so far (a result of the switch to Lifetime?) it's always fun to get together and ooh-and-eh (yes, eh) over the designers' creations.

We chowed down on some yummy pork chops- dressed up even fancier than Tim Gunn.

Event: Project Porkchop


Menu: 
Parmesan Porkchops
Spicy Sweet Potato and Russet Wedges
Steamed Green Beans


Garlic Parmesan Pork Chops (Should be called Pork Chops with a Garlic Parmesan Cream Sauce)
6 1/2 inch thick boneless pork loin chops
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
1/4 c milk
2 tbsp dijon mustard
1 c italian seasoned breadcrumbs
1/4 c butter or margarine, divided
1 1/2 tsp jarred minced garlic
3/4 c whipping cream
1/3 c white wine
1/2 c grated parmesan cheese


Preheat oven to 375.
Sprinkle pork chops with salt and pepper on both sides. In a small bowl, stir together milk and mustard. Dip pork chops in milk mixture; dredge in breadcrumbs. Place on broiler pan. (Or foil-covered roasting pan- note: with this method, you'll get one pretty side and one gnarly looking side. Which doesn't really matter, because you're gonna drizzle the the pork chops with sauce anyway!)
Bake at 375 for 25-30 minutes, until cooked through and golden brown.
Meanwhile, melt 1 tbsp butter in a small saucepan over medium high heat. Add garlic and saute 2-3 minutes. Stir in wine. Add cream and cheese and reduce heat to low. Simmer 3-4 minutes. Do not boil. Whisk in remaining 3 tbsp butter until melted and combined in sauce. Ladle generously over chops... or all over plate!


Spicy Sweet Potato and Russet Wedges
2 Sweet Potatoes
2 Russet Potatoes
3 tbsp extra virgin olive oil
3/4 tbsp chili powder
3/4 tbsp paprika
1/2 tbsp kosher salt
1/2 tbsp garlic powder
1/2 tbsp black pepper
1/8 tsp cayenne (or more, for kick!)
Preheat oven to 375 (if serving with pork chops, start potatoes 15 mins before pork)
Cut all potatoes into 1/4 inch thick wedges. Combine all remaining ingredients in a large bowl. Add potatoes and turn to coat. Pour potatoes onto a foil covered baking sheet. 
Bake for 45 minutes, turning every 15 minutes to cook evenly.

Menu for the Week

Using a few of those Real Simple recipes... with some old faves:

Sunday- Grilled Rib-Eyes, 'Rajas &Queso Asadero', Black Beans
Monday- Ravioli with Apples and Walnuts, Spinach Salad
Tuesday- Chicken Piccata with Spaghetti Squash and Mixed Green Salad
Wednesday- Parmesan Pork Chops, Green Beans
Thursday- Chicken Posole
Friday- Hmmmm... Order in!
Saturday- Liz's Shower & Raucous Bacchus!

Look at me, posting links within my own blog... ha!

Sandwich (im)Perfection

This sandwich is sooo messy, but it is pure heaven between two slices of charred bread.
I'm not really sure what to do about posting recipes that I get from a source... I'll have to ask Mark. So maybe I'll just describe it and post a link... it's from Cooking Light Magazine.

Event: Sandwich Night at Home with the Hubby
Menu: Chipotle-Pulled Pork Sanwiches, Color Slaw, Tecate

Chipotle Pulled-Pork Sandwiches
Pork tenderloin, simmered in barbeque sauce and canned diced tomatoes, with an added kick from chopped chipotle peppers. Sauteed onions, with the savory goodness of thyme. Sliced dill pickles and gooey provolone. Layer it all on a sliced kaiser roll (or HEB's three-seed multi-grain bread, as I did this time) and give it a good press on a hot griddle. 


I served it with Color Slaw... and Tecate. 


Color Slaw:
1 bag rainbow slaw (a mix of julienned broccoli, cabbage, carrots, etc)
1 cup mayonnaise
1/4 c rice wine vinegar
1 tbsp honey
1 tbsp ground dry mustard
2 tsp celery seed
2 tsp toasted sesame seed
1 tsp fresh ground black pepper
1/4 tsp cayenne


Mix all ingredients together in a large bowl. Cover, and refrigerate for at least 2 hours. Serve with your favorite BBQ or sandwich.

Menu for the Week

We've got a lot going on this week, but here's the plan:
Monday- Chipotle Pulled Pork Sandwiches, Homemade Baked Beans
Tuesday- Sriracha Glazed Grilled Chicken, Broccoli Slaw
Wednesday- Appetizer for Book Club- Goat Cheese Tarts with Roasted Red Bell Peppers (I think...)
Thursday- Out!
Friday- Gorgonzola Meatballs with Creamy Tomato Sauce, Mashers with Spinach and Garlic
Saturday- HLH#2's Party (one of our little Henry friends) andTailgating!

Most of these recipes are old favorites butthe Sriracha Chicken is something new. It sounds really tasty!

Pics and recipes to follow later this week.