Brined pork shoulder

Ingredients:

1/2c salt

1/2c sugar

Pork shoulder, preferably skin on and bone in

Mix the salt and sugar. Rub all over pork shoulder. Let sit in the fridge at least over night, preferably 24h. 

Drain liquid from pan and rinse out. Replace pork shoulder in pan, skin side up, put in oven at 250*f. 

Cook 8 hours. 

Remove from oven and try to at least remove it from the pan before eating the whole thing. 

From Momofuku by the amazingly talented David Chang

Peruvian Ceviche

From Ceviche by Martin Morales

Ingredients

8 limes

1/2in fresh ginger

2 tsp amarillo chili paste

1/2 tsp salt

1lb fresh fish (original calls for sea bass, I get whatever the fishmonger says is freshest for ceviche)

1/2 large red onion, very thinly sliced

1 sweet potato, baked, peeled, and cubed 

1 clove garlic, minced

1 habanero, minced

Bake your sweet potato until soft. Remove from oven and cool, then peel off skin and cube into 1/2”-1” cubes. Set aside for now. 

Thinly slice the red onion. Let sit in bowl of ice water for 10 mins to remove some of the bite. Again, super important. Don’t skip. Drain and dry the onion. 

Mix the lime juice and sliced ginger, let sit together for 10mins. Remove and discard ginger. Add 2 tsp Amarillo chili paste. This really makes the dish, do not skip it. 

Cube the raw fish into relatively same size as sweet potato chunks. Add garlic, onion, habanero, sweet potato to fish cubes. Pour lime juice mixture over the top, and stir all together to mix. Let stand 2-4 minutes. You will see the fish change colors as though it’s been cooked because now it has been. (If you like cilantro, which I do not, this is where you would toss in some chopped cilantro.)

Enjoy with corn chips or straight out of the bowl. Very refreshing! 

Pan steak and green peppercorn sauce

Ingredients:

8 oz steak

1 tbsp oil

Salt and pepper

Small shallot, minced fine 

1/2 c brandy

1/4 c cream

1/4 tsp red wine vinegar

2 tbsp green peppercorns 

1/4 tsp thyme

Salt to taste

Put the oil in a cast iron skillet over medium-high heat until just smoking. Pt steaks dry and season liberally with salt and pepper. Put steak in pan and cook without moving/touching for 4 mins per side. (Rare. For medium do 5-6 mins.) move steak to plate to rest. 

Add shallot to pan the steak was just in until browned. Add the brandy and milk, until simmering, stirring constantly to get up all the browned steak-bits. Reduce heat to simmer, add in vinegar, any drippings from the resting steak, peppercorns, and thyme. Stir until sauce coats the back of the spoon. Add to steak and enjoy. 

Potato and Leek Soup

An Irish classic that also incorporates my love of blended soup.  What's not to like?  You can make this a vegan recipe really simply by using a vegan butter substitute.

Prep time: 10 minutes
Cook time: 45 mins

Ingredients:
3 medium potatoes
3 leeks
2 quarts vegetable broth
1 tbsp butter
salt to taste

Slice the leeks, using only the white and light green parts.  Rinse them in water to remove any sand that may be hiding in the leeks.  Saute the leeks in the butter over medium heat until they are translucent, about 10 to 15 minutes. 

Peel and slice the potatoes into small cubes.  Add the potatoes and broth to the leeks.  Bring to boil, then reduce heat to medium.  Simmer for 30 minutes or until the potatoes are soft.

Let soup cool, then blend in a blender.  If you try to blend the soup while it is hot, the pressure will blow the lid off of your blender and possibly burn you while making a huge mess.  No fun.  You can skip the cooling step and blend in the pot if you have an immersion  blender.

Reheat the soup and serve.

Feeds 8.

Orange Peel Beef

The bones for this recipe come out of "Basic Asian" by Schinharl, Dickhaut and Lane.  I've tweeked it a little bit, and it's always been a big crowd pleaser.  I enjoy it for the robust flavor and that I only have to dirty up one pan to make it.  Two if you count the rice cooker.

Prep time: 30 mins
Cook time: 30 mins

Ingredients:

1 1/2 lb beef roast (I typically use a London Broil)
4 green onions, top bits sliced
1 1/2" piece of ginger, grated
2 tbsp sesame oil
2 tbsp rice wine vinegar
1/4 c soy sauce
1/2 c beef broth
1 tbsp sugar
1 c orange juice
1 bunch broccolini

Slice the beef into thin, bite-sized strips.  This is a lot easier to do if you slightly freeze the meat before you cut it.  (This was an awesome tip.  It's one of many in Basic Asian, so it's well worth the few bucks you'd spend on it.)

Heat the oil in a pan over med-high heat and cook the beef in small batches.  You don't want to do it all at once because it won't brown well.  When each piece finishes cooking, place it on a paper towel lined plate to absorb some of the oil.  Finish cooking the meat.

Pour all the liquid ingredients and the sugar into the pan you cooked the beef in.  Make sure the heat is high at this point.  This will deglase all the yummy beef bits that stuck to the pan while the beef was cooking.  Bring all ingredients to a boil.  When the sauce coats the back of your spoon, toss the meat back in along with the broccolini.  Mix everything together, cooking for another minute or two.

Serve.  (Great side dishes with this are steamed brown rice or noodles.)

Serves 4

Yellow Split Pea Soup

According to my cookbook, The Swedish Table by Helene Henderson, (where you can find this recipe in whole and not from my occasionally lacking memory... and many other delicious ones to boot) yellow split pea soup is the national dish of Sweden and everybody there eats it for dinner on Thursdays.  Even the King.  It's a story I like, although I can't guarantee it's authenticity.  And I have to say this dish is just the thing on a cold, blustery day like today.  I've made this a bunch of times, and it's just as good vegan as it is with the ham.

Prep time: 1 day (dried split peas must soak overnight!)
Cook time: 3 hours

Ingredients:
3 c yellow split peas
1 onion, chopped
1 carrot, sliced
2 celery stalks, chopped
6 cups water (or chicken broth if not using ham shank.  For vegan use veg. broth.)
1 ham shank (omit for vegan)
1 bay leaf
1 tbsp olive oil
salt to taste
tomatoes and bacon bits for garnish (omit bacon if using ham shank or going vegan)

Soak the split peas overnight in cold water.  Swish your hands around in the peas once and a while and pull out any pea shells that float up.

Saute the copped veg. in the olive oil for about 5 mins or until onions begin to brown.  Then add the peas, bay leaf, broth and ham shank (if using).  Bring to a boil for ten mins.  Then reduce heat to medium and simmer for three hours.

After soup has simmered, let cool and remove ham shank and bay leaf.  Discard the bay leaf.  Blend the pea soup.  (Don't do this while the soup is hot unless you have an immersion blender.  The hot soup can blow the lid off your blender, burn you and make an awful mess... I guarantee it isn't fun.)  Remove meat from ham shank and chop. Integrate into soup.  If not using ham shank, brown bacon until crispy, chop and add to top of each soup bowl as garnish.  Cut cherry tomatoes as garnish for bowls and add to bacon.  Serve.

Makes a good 12 servings, but freezes really well for quick meals at a later date. 

Beef and Guiness Stew

I was feeling the need to revisit a trip I took to Ireland in 2009, and this recipe was a fantastic way to do it. Everybody loved it, and there were no leftovers! The brined green peppercorns may be somewhat unusual, but they make the dish. You can find them in most grocery stores next to the capers and other pickled items.

Prep time: 30 mins
Cook time: 3 hours

Ingredients:
2 lbs stew beef cubes
2 tbsp olive oil
1 white onion, chopped
3 cloves garlic, minced
1 16 oz can Guinness
1 qt beef broth
8 red potatoes, cubed
3 tsp brined green peppercorns, drained and coarsely chopped
3 carrots, cut into 1" pieces
2 sprigs fresh thyme
salt to taste

Add beef and olive oil to pan over med-high heat. Brown beef, then add the rest of the ingredients. Simmer for 3 hours or until broth has reduced to a nice sauce and beef is tender. Serve immediately. Biscuits make a nice side, or do as the original calls for and turn into a potpie. Feel free to make this dish a head of time and reheat. It's even better the next day!

Serves 6.

This recipe was adapted from one I found here.

Fantastic French Dip

Everything is better with garlic and onions. I came up with this recipe myself. It's easy enough that anyone can make a perfect sandwich every time and only dirties one pan.

Prep Time: 20 minutes
Total Time: 2.5 hours

Ingredients:
2lbs beef roast
1 head garlic
2 yellow onions
10 sprigs fresh thyme
seasoning salt
1.5 qt beef broth
Swiss Cheese
Sandwich rolls

Peel and smash the garlic with the side of a knife. Slice onions into thin strips. Place both into the bottom of a Pyrex (or similar) baking pan.

Trim excess fat from the beef roast. Coat in seasoning salt and place atop the garlic and onions.

Add the beef broth and thyme sprigs.

Preheat oven to 500. Roast for 10 minutes, then decrease heat to 300 for two hours.

Remove roast from oven and set beef aside to rest on a cutting board for at least 10 minutes.

Remove and discard thyme sprigs. Strain onions and garlic from the au jus and reserve.

Blend onions and garlic into a paste using food processor.

Toast sandwich rolls with a slice of Swiss cheese on each.

While the rolls are toasting, slice the beef into thin strips using either a meat slicer or a sharp knife. Quickly place beef onto melted cheese and spread the garlic and onion mixture onto the half of the roll that does not have cheese. This will ensure the meat stays in the roll.

Serve each with a bowl of the au jus.

Serves 6 easily.