Ingredients:
2 pounds lard
2 to 3 pounds pork butt trimmed of fat and cut into 3” to 4”
cubes
1 teaspoon black pepper
2 teaspoons salt
1 orange sliced
1 onion chopped into larger pieces
6 tablespoons peanut oil or equal
In a stock pot melt 4 to 6 tablespoons of lard over moderate heat.
Divide cut meat into two or three portions depending on the size of
your pot. Add pork, salt and pepper and brown 1 portion of meat
on all sides – usually about 5 to 7 minutes. Remove from pan
with slotted spoon and set aside. When all meet is browned, add
remaining lard to pan and bring to a low boil. Add meat and
orange slices to lard and return to a very low boil. Cover and
slow cook until very tender. The longer the cooking time, the
more tender the meat. Be careful not to crisp the meat. Discard
the orange and lard, remove pork and set aside until cool. Shred the
meat by hand or with tines of a fork. Remove and discard any
remaining fat. Transfer to a medium saucepan, add your favorite salsa
and cook over moderate heat, stirring frequently. Serve with
toasted corn tortilla.
Some folks like to add an additional ½ teaspoon cornstarch
as a thickening agent when the meat is prepared. Make in bulk
and store in a sealed container for up to 6 months
Favorite Salsa: Chile de Arbol Salsa
½ pound roma tomatoes
¾ pound tomatillos, husked/washed
40 Arbol chiles (1 cup)
½ bunch cilantro roughly chopped
1 medium white onion, chopped
4 cloves garlic crushed
2 cups water
1 teaspoon salt
½ teaspoon freshly ground black pepper
Preheat the broiler. Place the tomatoes and tomatillos on a baking
sheet. Broil turning occasionally until charred all over, about
10 to 12 minutes. Transfer to a saucepan along with the remaining
ingredients. Bring to a boil and cook until the onions are
soft, about 12 to 15 minutes. Serve chunky style or transfer to a
food processor or blender and puree, then strain. Serve at room
temperature or slightly chilled.
Muffuletta Sandwich
Muffuletta is a type of Sicilian bread, as well as a sandwich in New Orleans, Lousiana, which is made with that bread. The bread is a large, round, and somewhat flat loaf, around 10 inches across. It has a sturdy texture, and is described as being somewhat similar to focaccia.
A typical muffuletta consists of one muffuletta loaf, split horizontally. The loaf is then covered with a marinated olive salad, then layers of capicola, salami, mortadella, emmentaler, and provolone. The sandwich is sometimes heated through to soften the provolone.
The olive salad is considered the heart of the sandwich, and consists primarily of olives, along with celery, cauliflower, and carrot. The ingredients are combined, seasonings are added, covered in olive oil and allowed to combine for at least 24 hours.
Cucumber Sandwiches
Enough for approximately 30 to 40 bite size sandwiches
1 cucumber peeled and sliced1 loaf white or brown bread, thin-sliced1 stick (4oz) unsalted butter at room temperature1 level dessertspoon finely chopped mint leavessqueeze of fresh lemon juicesalt, freshly milled black pepper and paprika to taste
* Beat together the softened butter chopped mint and lemon juice. Season with salt and paprika and beat until smooth and creamy. Check the seasoning.
* Slice the cucumber very thinly. Salt the slices lightly and place in colander for 15 minutes to drain. Press to release water; pat dry with paper towels.
* Spread one side of each slice of bread with the creamed butter.
* Lay a double layer of cucumber slices onto half of the bread slices.
* Season the cucumber with freshly milled black pepper.
* Place a slice of bread over the top of the cucumber and press down lightly.
* Trim the crusts off each sandwich. Now cut them into either 3 rectangles, 4 triangles, 4 squares or 4 octagonals (squares with the corners trimmed off).
* Arrange neatly on a serving platter and garnish lightly with a few sprigs of mint and thinly sliced cucumber. Serve immediately.
BREAKFAST BURRITOS
Preheat oven to 350°
1/2 lb. medium or hot spiced pork
sausage broken into bite sized chunks 4 tbsp. chopped onion 4
tbsp. finely chopped red or orange pepper 4 eggs 3 tbsp.
milk Salt and pepper to taste 1 tbsp. butter 6 tortillas 1
½ cups shredded Swiss cheese
Brown pork sausage, onion and pepper in
skillet; drain off fat if necessary. In small bowl beat eggs, milk,
salt and pepper. Cook egg mixture in skillet with 1 tablespoon
butter. Spoon 1/6 of meat mixture onto a tortilla and top with 1/6
scrambled egg mixture and shredded Swiss cheese. Arrange filled
tortillas on baking sheet. Bake at for 15 minutes and remove to paper
towels to drain off excess fats. 6 servings.
Leftover Burritos
INGREDIENTS
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
4 tomatoes, chopped
2 cups chopped cooked roast beef,
pork, or chicken
4 ounces prepared picante sauce
1 (4 ounce) can diced green Chile
peppers
1/2 teaspoon cumin
1/8 teaspoon red pepper flakes, or
to taste (optional)
6 (7 inch) flour tortillas, warmed
1 1/2 cups shredded cheese
1 cup Mexican rice
1 cup refried beans
DIRECTIONS
Preheat oven to 350°
Heat the oil in a skillet over
medium-high heat. Stir in the onion and garlic, and cook until
tender and transparent, about 5 minutes. Mix in the tomatoes, meat,
picante sauce, Chile peppers, cumin, and if desired the red pepper
flakes. Bring the mixture to a boil. Reduce heat to medium, and
simmer, uncovered, for 25 minutes, or until thickened.
Warm tortillas in the microwave
between moistened paper towels or heat a pan on medium and toast for
approximately 1 minute each. Arrange tortillas on a clean, flat
work surface. Spread a small amount of refried beans on the
tortilla. Spread about ½ cup of meat mixture in the center
of each warm tortilla. Sprinkle evenly with cheese. Fold over ends
and sides to make a package. Bake in oven for 15 minutes.
CHOCOLATE BURRITO
Ingredients
1 milk chocolate bar
1 dark chocolate bar
1 burrito sized flour tortilla
Instructions
Place chocolate bars in the middle of
the burrito.
Then fold the burrito tucking in the
ends and making sure there are no tears or cracks in the tortilla
before or after folding.
Put the folded chocolate burrito in the
freezer and let it sit for about 15-20 minutes.
When somewhat frozen remove from
freezer. Heat a small sized frying pan on medium and add about ¼”
of vegetable oil. After heating, carefully place burrito in pan.
Fry burrito till a little bit brown and crispy turning to brown all
sides – two spatulas will make this easier. When browned, place on
a paper towel to remove excess oil. To add an extra punch to this
dessert, put a scoop of ice cream on top and cover with your favorite
sauce or fruit topping.
World's Best Sandwich by Thomas Keller
3-4 slices of bacon2 slices of Monterey Jack cheese2 slices of toasted rustic country bread (pain de campagne)1 Tbsp of mayo4 tomato slices2 leaves of butter lettuce1 tsp butter1 egg Preparation: 1. Cook the bacon until crisp, drain on paper towels 2. Place slices of cheese on one side of bread. Place in toaster oven to melt. 3. Spread mayo on other slice of bread, top with bacon, sliced tomato, and lettuce. 4. On non-stick skillet, melt butter over medium heat. Fry the egg over easy, turning over briefly when the bottom is set (keep yolk runny) 5. Slide cooked egg on top of lettuce, top with other slice of bread. 6. Place sandwich on plate and slice in half, letting yolk run down sandwich.
*recipe was developed by world-famous chef Thomas Keller, who opened French Laundry and Per Se.
*IRISH STEW with lamb and Guinness** *
In February of 2004 I returned to Ireland for the first time in 11
years. I was way, way overdue. We flew into Dublin, and as plans turned
out we needed to head west and return to Dublin later. After a long,
hard day of travel and a 3-hour drive to Galway, this is what was
waiting for us on the stove when we got to our friends' house in
Loughrea, Co. Galway. I don't think we could have had a better meal
waiting for us.
One of the great things about Irish cooking is that the raw ingredients
are just about the best anywhere -- the milk, the butter, the cream, the
eggs, the cheese, the beef, pork and lamb ... just gorgeous. I can
safely say you probably haven't had lamb until you've had Connemara
lamb, so find the best quality stuff you can for this dish. It's hearty,
filling and great for a cold night.
Our friend Amanda in Co. Galway got this recipe from a friend's mom in
Killarney, Co. Kerry, so it doesn't get any more authentic than this.
Still, it contains a couple of small tweaks from me and an idea from our
friend Terri, chef and co-owner of Auntie Em's Kitchen in Eagle Rock.
(Thanks for the recipe, Mrs. O'Sullivan!)
* 3 pounds lamb shoulder with a little fat, cubed
* 1/2 cup flour
* 3 large Russet potatoes, peeled and cubed
* 3 large carrots, peeled and sliced
* 6 stalks celery, cut into 1/2" slices
* 2 large yellow onions, cut into large dice
* 3 - 4 cloves garlic, minced
* 1 bunch fresh rosemary
* 1 bunch fresh thyme
* 1 bunch fresh parsley
* 2 quarts lamb or beef stock, or as needed
* 12 ounces Guinness stout
* 1 cup pearl barley (optional)
* 2 teaspoons corn starch
* Salt and freshly ground black pepper, to taste
For a real Irish country touch, include the barley -- cook it for 20
minutes in 3 cups of lamb or beef stock, then add when you return the
meat to pot with the vegetables.
Cut off some of the parsley leaves and chop enough to make 2
tablespoons; reserve. Cut off some parsley stems, and tie them into a
bundle with a few sprigs of rosemary and thyme; reserve.
Season the meat with salt and brown the meat in a little oil. Remove and
reserve, and sprinkle with a little flour, shaking off excess. Add the
onions, garlic, carrots and celery to the pan and sauté, tossing to coat
with the fat. Add the Guinness and deglaze, scraping up any caramelized
meat juices. Add the potatoes, return the meat to the pot (and the
barley if you're using it). Add enough stock to barely cover, cook over
medium heat until just boiling, then reduce heat to very low and simmer
2 - 3 hours, until the meat is tender, stirring occasionally.
Check seasonings, add salt and pepper to taste, then remove from heat,
stir in parsley and the cornstarch (mixed into 4 teaspoons water) and
stir. Cook over low heat for a few more minutes to thicken. Serve with
plenty of Irish brown or white soda bread, tea and more Guinness if you
like.
YIELD: 6 generous servings
Cinnamon Coconut Grilled Pineapple
Ingredients
20 to 30 chunks or slices of ripe pineapple (This is also
good with mangoes)
1 - 14 oz can of unsweetened coconut milk
1/2 cup sugar
1/2 tsp cinnamon
Bamboo skewers, soaked in water for 1 hour
Directions
Combine the sugar and cinnamon in a small bowl
Put pineapple on skewers - about 3 to 5 pices for each skewer
Brush pineapple with the coconut milk
Sprinkle the pineapple with the cinnamon sugar
Place pineapple skewers on hot grill
Cook until beautifully browned on both sides, about 3 to 4
minutes on each side
Grilled Pineapple Slices
· 1 fresh pineapple -
peeled, cored and cut into rings
· 1 can of coconut milk
· 1/4 cup cinnamon
· 1/4 cup sugar
DIRECTIONS
· Place the coconut
milk into pan with sides. Place slices of pineapple into coconut milk
and soak for at least 30 minutes - do not overlap. Mix
sugar-cinnamon mixture on plate. Just before grilling, coat in
cinnamon sugar.
· Preheat a grill for
medium heat. When the grill is hot, lightly oil the grate.
· Grill slices for 6
minutes on each side. Remove to plates, and serve.
'About The House' and 'The Jeremy Taylor Show', (C)opyright 2008 - All rights reserved www.AboutTheHouseShow.com