Posted on April 9, 2017 by cookwithkathy
4 lb beef short ribs
1 tbsp Kosher salt
1 tbsp freshly ground black pepper
2 tbsp olive oil
3 cups dark tequila
2 cups diced carrots
2 cups diced yellow onion
1 cup diced celery ribs
3 diced jalapeho peppers, halved
10 fresh cilantro sprigs
3 fresh thyme sprigs
3 bay leaves
1 tbsp black peppercorns
6 cups beef broth
- Preheat oven to 400°F.
- Sprinkle ribs with salt and pepper. Cook ribs, in batches, in hot oil in a large Dutch oven over medium-high heat 2 to 3 minutes on each side or until browned. Remove from heat. Remove ribs from Dutch oven and drain.
- Add tequila to Dutch oven, stirring to loosen particles from bottom of pan. Add carrots and next 7 ingredients. Add ribs and broth.
- Cover and bake at 400°F for 2 to 3 hours or until meat is tender enough to fall off the bone.
Makes 4 servings.
Source: The ABCs of Great Flavor at Home
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Posted on March 7, 2017 by cookwithkathy
1-1/2 cups soy sauce
1/2 cup dark brown sugar
1 cup of port
6 thin slices washed and unpeeled ginger, cut lengthwise from a 2- to 4-inch piece
10 garlic cloves, crushed
2 bunches green onions, white and green parts, 3 pieces thinly sliced, the rest cut into 2-inch lengths
2 cinnamon sticks
Kosher salt and freshly ground black pepper
2 pounds pork belly, cut into 2-inch cubes
2 cups pineapple cut into 1/4-inch dice
1 jalapeno, stemmed and minced, seeds included
- In a stockpot or other tall wide pot, combine the soy sauce, sugar, port, ginger, garlic, green onion lengths and cinnamon sticks. Bring to a simmer over medium heat and season with salt and pepper.
- Transfer the pork to the pot and add enough water to cover. Simmer, covered, until the pork is cooked through, about 2 hours. (Quick Tip: cook in a pressure cooker, over medium-high heat, for 40 minutes.)
- Meanwhile, make the salsa. In a small bowl, combine the pineapple, sliced scallions and jalapeno and season with salt and pepper.
- Divide the salsa among four individual serving plates, reserving some for garnishing. Top with the pork, garnish with the remaining salsa, spoon the braising liquid around the pork, and serve.
Makes 4 servings.
Source: Simply Ming One-pot Meal
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Posted on February 21, 2017 by cookwithkathy
10 oz pork belly, cut into slices
2 large tomatoes, cut into wedges
1 pack (6 oz) firm tofu, cut into 1/2-inch thick pieces
2 slices ginger
1 stalk green onion, cut into sections
1 tbsp oil
1 tbsp light soy sauce
1/4 tsp ground white pepper
1 tsp Chinese cooking wine
1 tsp cornstarch
1 tbsp dark soy sauce
1 tsp sugar
1 tbsp cornstarch
2 tbsp water
- Mix pork with the marinade ingredients. Set aside for 15 minutes.
- Heat oil in a wok. Saute ginger and green onion until fragrant.
- Add pork and stir-fried until no longer pink.
- Add tofu and tomato. Toss to combine.
- Add sauce ingredients and cook over medium heat until the pork is fully cooked. Serve hot.
Source: Hong Kong magazine
Filed under: Braise, Chinese, Pork, Recipe Clipping, Sauce, Tofu, Vegetable | Comments Off on Chinese-style Braised Pork Belly and Tofu
Posted on February 19, 2017 by cookwithkathy
4 (about 5 lb total) bone-in lamb shanks,
1-1/2 tsp Kosher salt
1-1/2 tsp freshly ground black pepper
1/4 cup olive oil
4 cup yellow onions, coarsely chopped
2 ribs celery, coarsely chopped
1 carrot, coarsely chopped
2 Navel oranges, coarsely chopped
4 cinnamon sticks
2 tbsp cumin seeds
2 tbsp coriander seeds
2 cups orange juice
4 cups chicken broth
- Preheat oven to 400°F.
- Season lamb with salt and pepper. Cook lamb in hot oil in a 12-inch cast-iron skillet or saute pan over medium-high heat 8 to 10 minutes or until browned; drain.
- Transfer lamb to a roasting pan. Set aside.
- Discard oil and drippings in skillet. Add onions, celery and carrot, and saute 2 to 3 minutes. Stir in oranges and the 3 spices. Cook, stirring occasionally, 5 minutes or until onions are softened and spices are fragrant.
- Increase heat to high, and stir in orange juice. Cook, stirring occasionally, 10 minutes or until liquid is reduced by half.
- Stir in broth, and cook, stirring occasionally, 10 minutes.
- Pour vegetable mixture over lamb in roasting pan. Cover tightly.
- Bake at 400°F for 3 hours or until meat is tender enough to fall off the bone. Let stand 5 minutes before serving.
Makes 4 servings.
Source: Cooking in Everyday English
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Posted on January 31, 2017 by cookwithkathy
twelve 5-inch fresh corn tortillas, warm
1 tablespoon canola oil
lime wedges, for serving
One 2-pound piece of meaty pork belly
1 cup extra-virgin olive oil
1 cup melted lard or shortening
3 garlic cloves, crushed
1 white onion, coarsely chopped
2 morita chiles or dried chipotle chiles
2 teaspoons kosher salt
Pico de Gallo
1/2 pound cherry tomatoes, finely chopped
4 ounces tomatillos—husked, rinsed and finely chopped (about 3/4 cup)
1/2 small red onion, finely chopped
1 chile de árbol, crumbled
1/4 cup Mexican beer
1/4 cup fresh lime juice
- To braise the pork belly, preheat the oven to 250°F.
- In a large ovenproof saucepan, combine all of the ingredients and bring to a simmer over moderate heat. Cover, transfer to the oven and braise the pork until very tender, about 3 hours. Transfer the pork to a plate to cool slightly. Set aside, discarding the braising liquid.
- To make the salsa, combine all of the ingredients except the salt in a bowl. Season with salt and mix well.
- In a large cast-iron skillet, heat the canola oil. Add the pork belly, skin side down, and weigh it down with another heavy skillet. Cook over moderately low heat until golden and crisp, about 10 minutes.
- Transfer the pork, skin side up, to a cutting board and let cool slightly. Slice across the grain 1/4 inch thick, then halve the slices crosswise. Top each tortilla with a few pieces of pork belly and a little pico de gallo and serve warm.
Makes 12 tacos.
Source: Food & Wine magazine
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