Twice cooked pork


this recipe calls for a couple of asian ingredients from an asian grocery

1 1/2 lbs pork belly
1 Tbsp fermented black beans,rinsed and lightly smashed with the side of a spoon
1 Tbsp minced ginger
2 leeks thinly sliced chile
1 Tbsp vegetable oil

1 1/2 Tbsp soy sauce
1 1/2 Tbsp chinese rice wine or dry sherry
1 Tbsp gochujang (korean chili past,sambal oelek may work as a substitute,I never tried it)
1 tsp sesame oil
1 tsp sugar

place in pork belly in a pot of salted water. bring to a bil and simmer 40 minutes,skimming any foam that forms
drain and let cool,pat dry with paper towels and slice into 1/4 inch slices

while the pork is cooking mix the sauce ingredients together in a small bowl and set aside

heat the oil in a wok until hot. working in 2 batches stir fry the pork slices until golden brown. remove all but 1 tbsp oil from the wok between batches. place each batch on a plate lined with paper towels to drain

reheat the wok add teh ginger,black beans and leeks, stir fry 2 minutes until the leeks are soft. stir in the pork. add the sauce and stir to mix well

serves 2

citrus and habanero marinated grilled pork chops


from bon appetit. despite the habanero it’s not very spicy at all

2 lemongrass stalks,outer layers removed and slided thin
1 habanero,seeds removed and finely chopped
2 minced garlic cloves
1/2 cup orange juice
2 Tbsp fish sauce (from an oriental market)
2 Tbsp brown sugar
4 Tbsp rice wine vinegar

4 thick bone in pork chops

in a bowl mix all the ingredients except the pork chops.
prick the pork chops all over with a fork. add to a zip lock bag along with 1/2 the marinade,reserving the rest
let marinade at room temperature 30 minutes-1 hour flipping a couple of times
heat a grill to high heat
grill the pork chops 6-7 minutes a side
drizzle the remaining marinade over the pork chops

serves 4

mustard and grilled jicama salad


a very easy salad. who knew mustard greens tasted good raw ???

from bon appetit

1 bunch mustard greens,center ribs removed
1 jicama
3 Tbsp olive oil
2 Tbsp rice vinegar
1/2 cub chopped fresh basil

peel and slice the jicama 1/4″ thick
slice the mustard greens and place in a large bowl
place the jicama slices on the grill and griil 3 minutes,flip and grill 3 more minutes
remove and chop into bite sized pieces
add to the bowl with the greens
add the basil leaves

in a small bowl mix the oil and vinegar. drizzle over the greens and toss to mix well

mussels with tomato and chorizo


based on a bon appetit recipe. its the first time i cooked mussels and it was very easy.  20-30 minutes total

2 oz spanish chorizo casing removed and sliced (do not use mexican chorizo as a replacement)
1/2 Tbsp minced garlic
1 tsp fennel seeds crushed
1 pint cherry tomatoes slided in 1/2
3/4 cup white wine
3 lbs mussles,cleaned and debearded
1 Tbsp fresh oregano
2 Tbsp olive oil
bread for dipping

in a large pot heat the oil. add the chorizo and saute until the chorizo starts to crisp 4 minutes or so
add the garlic and fennel and saute 1 minute more .
add the tomatoes ,oregano and wine,bring to a boil and reduce by 1/2 (6 -8 minutes or so)
add the mussels,cover and cook 6-8 minutes,stirring occasionally until the mussels open

discard any mussels that dont open
serve with bread for dipping in the broth

serves 2-3

Spit roasted leg of lamb with fennel and olives


pretty easy to prepare just takes a little11700833_10204245509753618_7215635110983478988_o time to cook

4 Lb boneless leg of lamb
1 Tbsp minced garlic
1 Tbsp olive oil
zest from 2 medium lemons
1 Tbsp smoked paprika
2 tsp ground coriander
2 tsp ground cumin
4 tsp koser salt divided
2 fennel bulbs,fronds discarded quartered thru the root
1 medium red onion,ends trimmed quartered
1/2 cup pitted kalmata olives (optional)
butchers twine

1 hr before cooking

remove any twine from the lamb. lay  flat on a cutting board fat side down.
in a small bowl mix the garlic,zest,oil and 2 tsp salt
press into the lamb and spread evenly
roll the lamb into a tight cylinder and use the twine to tie it up

in another small bowl mix the paprika,cumin,salt and coriander
rub the spice mixture into the lamb evenly

at cooking time
preheat the grill (i turn the outside burners on. my grill has a rotisserie burner so i turn that on to.
heat the grill to 350-400 degrees
place the lamb onto your rotisserie spit.
Line a baking sheet with foil.
spread the onion,fennel and olives using onto the sheet
start the spit and slide the veggie tray under the lamb to catch any juices on the veggies

cook  1- 1 1/2 hours until an instant read thermometer reads 140
remove from the spit and let rest 10 minutes before slicing

serves 6

Macque Choix


a very easy cajun side dish

4 ears fresh corn
1 medium onion diced
1 bell pepper diced
1/2 jalapeno ribs and seeds removed,diced
3/4 cup heavy cream
1 tsp dried thyme

use a knife to remove the kernels from the cobs
in a skillet heat the oil
saute the onion 5 minutes until soft
add the peppers and saute 3 more minutes
add the corn and saute 3 minutes
add the cream and thyme and cook over medium heat until thickened about 5 minutes

serves 3-4

crawfish stuffed potatoes


i saw this recipe and modified it to our tastes. it takes some time to cook but the actual steps involved are pretty simple

2 large baking potatoes
1 medium onion diced
1/2 bunch green onions,just the green part finely diced
1 green bell pepper diced
1 lb frozen crawfish tales thawed
1/4 cup sour cream
1 1/2 Tbsp cajun seasoning
1/2 Tbsp hot sauce (i used franks red hot)
1 Tsp minced garlic
olive oil
1 stick butter
1 cup shredded cheddar cheese

preheat oven to 400
poke a couple of holes in the potatoes and slice in 1/2 length wise
brush each half with olive oil,wrap in aluminum foil and bake 1-1/2 hour until very soft (you can also microwave them,just omit the foil)

when the potatoes are just about done melt the butter in a skillet. saute the onion,green onions and green pepper about 5 minutes until soft. stir in the garlic,cajun seasoning and hot sauce. saute 1 more minute. remove from the heat and stir in the crawfish tails and mix well

In a bowl scoop the potatoes out of shells leaving the shells intact. smash the potatoes so that any chunks are small
mix the potatoes with the crawfish mixture,making sure the potatoes are well mixed in. stir in the sour cream and cheese

spoon the potato mixture back into the shells piling high
bake on a parchment paper covered baking sheet 30-40 minutes until starting to brown and the cheese is melted

serves 4