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I'm Big on the Pig. And Here are Two Pork Meals That Will Make You A Fan as Well.

10/25/2017

As each year passes for me here in the Carolinas, I find myself leaning effortlessly into my Southerness. It's not just the refinement of my accent, which is now so much a part of the cadence of my speech that many people back home find themselves asking, "huh?" when I speak quickly. It's the rhythm of things here that I love. It is slower here, more deliberate and authentic. I could never again live without the chirp of tree frogs after dark, and I don't really even despise the red clay dirt on my running shoes. Even grits make sense to me.

Then, there's my love of pork. Holy Mother of Hominy. This is food of the gods! For instance, I love pork belly! Chunks of fatty, flavorful meat that if it were sliced thinly would be your morning bacon. But in squares of juicy loveliness they are almost a delicacy. I mean, how did I not know about this from birth?

Pigs, in fact are not indigenous to the US, even though they've been around for quite awhile. They were first introduced in the 1500’s to what is now the southeastern U.S. by Spanish Explorer, Hernando DeSoto. I'm not sure the Spanish like the way we assume we "own" the idea of pork. But maybe around a table we could just agree we've both made the most of it.

Try this easy appetizer and see if you can't fill up your table with other folks yearning to get in touch with their Southerness.

Chipotle Ginger Seared Pork Belly Bites

Serves 4, But Easily Doubled or Tripled / Click here to download printable version

Ingredients
Method

1 ½ lbs. pork belly, cut into 1 ½” squares
1/3 C chipotle mayonnaise
3 T sweet balsamic like cranberry or pomegranate
2 T candied ginger diced into very small pieces
Salt and pepper to taste
1 T light olive oil

Mix together the balsamic, mayo, and candied ginger. Set aside. Bring a large saucepan to high heat and add 1 T of light oil. Sear the pork belly on both sides until caramelized on each side. This takes about 2 minutes or so per side. Then ladle the sauce equally onto the tops of the cubes of pork belly, and continue to cook pork belly about another minute. Then blend the sauce in with the hot pan drippings, stirring everything around to coat. Cook until pork is done but careful not to overcook. Serve by placing the pork belly squares on a platter and then gently spooning the sauce and the candied ginger pieces over the top. Serve with a slice of cool, English cucumber.

If there was ever an inspired expression of pork it would be sausage. Spiced, cured, raw or smoked, links or patties, and mixed with almost all kinds of flavors, it, too has my heart. Granted, the production of it appears akin to cramming mushed up meat scraps into pantyhose and then sealing one end. But y'all, let's just never mind about the method, let's just talk about the end result! At least that's the way I like to spin it.

Speaking of spin, take a couple of turns around the block with this beauty. Stuffed acorn squash is not only a beautiful fall meal, it sings all the high notes of flavor, texture and healthiness! All you need is a little oil and salt and pepper on the squash to roast it to perfection, and then fill it with a medley of apples, cranberries, and spinach bathing in the bits of browned mild breakfast sausage, deglazed with orange juice. The brown rice is simmered in stock and orange juice as well, offering an exciting note of flavor in the midst of the cornucopia of earthy flavors. Blend in a bit of coriander powder to keep 'em guessing.

You can use hot sausage but I didn't want to overpower the other delicate flavors. You, of course may be all about overpowering, And I think you should just embrace it! In fact my favorite part about the South is the myth of being genteel. Just saying, don't get between a Southerner and her pork. Forks will fly!!!

Apple, Sausage and Cranberry Stuffed Acorn Squash
with Orange Simmered Brown Rice Medley

Serves 4 / Click here to download printable version

Ingredients
Method

2 small acorn squash, halved, with seeds and pith removed
4-5 T lite olive oil
½ lb mild Italian breakfast sausage
1 large Fuji apple cut into cubes
1/3 C craisins
¼ C thinly sliced sweet onion
1 C brown rice medley
1 1/3 C orange juice
¾ C chicken stock
¼ C white wine
3 C fresh spinach
2 T fresh thyme leaves
½ t high quality curry powder
Salt and pepper to taste.

Preheat oven to 375 degrees F. In a baking dish place the four halves of squash with cut side up. Spread all sides evenly with about 3 T of oil, and salt and pepper generously. Bake for about 50 minutes or until knife inserted pushes in easily and the flesh is tender. Don’t overcook. While squash is cooking add the rice to the 1 C orange juice and ¾ C stock and bring to a boil. Cover and turn very low and cook for about 50 minutes. Follow direction of package. Some brown rice medleys need different ratios of liquid or longer cooking times. Bring a large saucepan to a high heat and add the 2 T oil. Add the sausage and cook until almost done, breaking it up as you cook it. Add the apple and onion, and the thyme, stirring to wilt the onion and cook it. Add the 1/3 C orange juice to deglaze, add the craisins and stir until juice has reduced. About 4 minutes. Now add the rice to the saucepan, add the wine and let simmer for about 5 minutes. Remove cover, add the spinach and stir until it is warm and wilts. Remove squash from oven. Spoon in the rice mixture into the cavity, and serve!!!

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How do you know if it's fast? When the words, "I think I'll make..." and "Honey, it's ready!" are spoken at almost the same moment.

10/13/2017

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Yes. It's Friday. And just like that, your week is over. 7 more days behind you, kaput, whooshing by without even an adios. Your To-Do List on Monday hardly dented, the weekend looming with chores. What do you do?

Well, when it comes to dinner, I believe you can still have taste and beauty on a plate without spending hours prepping. The secret is seasoning, fresh herbs, and some good pre-packaged food. And....a trip to the store for cooked chicken breast. Yes, pre-cooked.

There's a huge difference, though, between good chicken and bad chicken at many supermarkets, so I encourage you to do some testing to find the one that fits your needs. I find that Trader Joe's has one of the best pre-cooked chicken breast strips out there. One package is enough to feed 4 people these two delicious recipes. (If you're ravenous, you might need a bit more chicken!)

This salad can all be made in one bowl, and packs a big punch in the flavor department. Served as a side or main course, you'll be satisfied and amazed at the complexity of this dish with so little fuss.

Chicken, Apple and Broccoli Slaw with Cherries, and a Pomegranate Vinaigrette

This recipe serves 2, but is easily doubled / Click here to download printable version

Ingredients
Method

2 C cooked chicken breast, such as Trader Joe’s brand, cut into small cubes
3 C packaged broccoli slaw
1 sweet apple, cubed
¼ C Montmorency dried cherries or Craisins
Zest from one lemon
½ t coriander powder
3 T lite oil
3 T pomegranate balsamic
2 t honey
1 ½ t salt, ½ t pepper
2 t chopped fresh basil

Add all ingredients. Season to taste. Serve with a basil sprig and a light dusting of the coriander powder. If you don't feel confident about ratios when making your own vinaigrette, just mix the dressing in a separate bowl, taste to make sure you like it, and then toss with other ingredients. Simply double ingredients to feed 4 people.

I am always amazing how any photo I post made with pasta gets everyone's attention. Even the words is comforting, "Past-aahhhhhh!" This dish is no exception, which benefits from the smack of yellow mustard to amp up the flavors.

Make sure you prep all your ingredients first. When you start cooking, this thing moves fast. Fast, remember? Fast!

Chicken with Mushrooms and Shallots in a Mustard Caper Cream Sauce over Egg Noodles

Serves 4 / Click here for printable version

Ingredients
Method

2 C cooked chicken breast strips, like Trader Joe’s brand, cut into small cubes
1 one lb. package egg noodles (I ended up using about ¾ of the noodles when cooked.)
¾ pint baby bells mushrooms, sliced
½ large shallot, thinly sliced
10 ounces plain Greek yogurt
4 T plain yellow mustard
2 heaping T bottled capers, drained
2 t fresh squeezed lemon juice
¼ C white wine, such as a Sauvignon Blanc. Can substitute chicken broth.
3 t fresh thyme
4+ T light oil
1/3 C grated fresh parmigiana reggiano
½ t coriander powder
Salt and pepper to taste

Bring a large pot of water to boil and add noodles at about the time the mushrooms are ready for stock. See below.*
This recipe takes no time at all, so you have to have everything ready: Cut the chicken into cubes, set aside. Slice the mushrooms and shallot and set aside. Grate the cheese, pull leaves off thyme, squeeze lemon juice and set all aside. Mix the yogurt, capers and mustard and set aside.
Bring a large sauté pan to high heat, and add about 1 – 2 T oil. Add the mushrooms and shallots, about 1 t of salt and ½ t pepper, and the coriander powder and sauté until the mushrooms are browned and the shallots have wilted. Now cook pasta.* While pasta is cooking, add the chicken, and stir just until chicken is very hot. You don’t want to cook the chicken any more than it is or it will dry out. Then add the wine and lemon juice to deglaze, and let reduce by half. About 4 minutes. Then stir and add the yogurt caper mustard sauce. Which will have thickened greatly. Blend everything and let simmer on low for about 2 minutes. Taste and add salt if needed.
Now drain the pasta and add about ¾ of the noodles directly to the sauté pan, then add the parmesan cheese, and stir to melt. Drizzle with another 2 T of the oil to moisten. Serve with a sprig of thyme.

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what I'm making right now...

I'm Big on the Pig. And Here are Two Pork Meals That Will Make You A Fan as Well.

Chipotle Ginger Seared Pork Belly Bites

Apple, Sausage and Cranberry Stuffed Acorn Squash
with Orange Simmered Brown Rice Medley

How do you know if it's fast? When the words, "I think I'll make..." and "Honey, it's ready!" are spoken at almost the same moment.

Chicken, Apple and Broccoli Slaw with Cherries, and a Pomegranate Vinaigrette

Chicken with Mushrooms and Shallots in a Mustard Caper Cream Sauce over Egg Noodles

Watch my short video about getting comfy in the kitchen.

Click the image to buy the book!

Meet the Cook...

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what I'm making right now...

I'm Big on the Pig. And Here are Two Pork Meals That Will Make You A Fan as Well.

Chipotle Ginger Seared Pork Belly Bites

Apple, Sausage and Cranberry Stuffed Acorn Squash ​with Orange Simmered Brown Rice Medley

How do you know if it's fast? When the words, "I think I'll make..." and "Honey, it's ready!" are spoken at almost the same moment.

Chicken, Apple and Broccoli Slaw with Cherries, and a Pomegranate Vinaigrette

Chicken with Mushrooms and Shallots in a Mustard Caper Cream Sauce over Egg Noodles

Watch my short video about getting comfy in the kitchen.

Click the image to buy the book!

Meet the Cook...

Archives

Categories

Home

RECIPES

BLOG

Connect

Apple, Sausage and Cranberry Stuffed Acorn Squash
with Orange Simmered Brown Rice Medley