Pork – Page 4 – TasteFood

Charcutepalooza, cookbook, Curing, Meat, Pork

Home-Cured Pork Belly and a Recipe for Caramelized Bacon Chips

February 15, 2011August 8, 2014by Lynda Balslev28 Comments

I was tempted to call this post The Girl and the Pig, because, you see, I am hooked on bacon. More specifically, I am hooked on my own home-cured bacon. Prompted by the latest Charcutepalooza challenge, I cured 6 pounds of pork belly with a savory rub of salt, sugar, peppercorns, bay leaves and garlic. Sounds like a simple blend, yet when left to marinate and cure over a week, this basic recipe yielded swoon-worthy results. For my first attempt, I pointedly avoided using lots of sugar or smoking the bacon. I wanted a savory result undistracted by excessive sweetness or the aroma of smoke: I wanted to taste the real deal, and it was worth it.

What to do with 6 pounds of home-cured bacon? (Oh, to be so lucky to have that problem.) So far, I’ve eaten quite a bit, frozen half and given some away. Normally, I use bacon as an ingredient in salads, stews and pasta dishes, but this bacon is so good, I only want to eat it straight up, fried in a skillet or baked in the oven. So, in the spirit of simplicity, I decided to caramelize bacon chips, roasting them in the oven with spices and the previously forsaken sugar. Sweet, salty, crispy and spicy – the results were utterly decadent. Now the question begs: Is this a dessert, snack, condiment or food group? I say all of the above.

Caramelized Bacon Chips

If you can stand it, let the bacon chips thoroughly cool once removed from the oven. They will continue to crispen as they cool.

1 cup light brown sugar
1 teaspoon cayenne, or to taste
1/2 teaspoon ground cinnamon, or to taste
12 ounces thinly sliced bacon, cut in 2 inch strips

Preheat oven to 350 F. (180 C.) Pour sugar onto a small plate. Dredge bacon in sugar, making sure that a good amount sticks. Lay bacon in a single layer on a grill pan. Sprinkle with cayenne and cinnamon. Bake in oven until deep golden brown, without burning, turning once with a spatula, 12-15 minutes. Remove from oven and transfer bacon to a plate lined with parchment paper. Cool completely.

What is Charcutepalooza?
An inspirational idea hatched by Cathy Barrow and Kim Foster and now partnering with Food52. It celebrates a Year in Meat, where participating foodies and bloggers will cure, smoke and salt their way through Michael Ruhlman’s bestselling cookbook Charcuterie.

Autumn, Fall, Italy, Main Course, Meat, Pasta, Pork, Travel, Winter

Boar Ragu with Pappardelle

January 24, 2011August 8, 2014by Lynda Balslev16 Comments

Ever since a trip to Umbria last year when we ate a succulent wild boar ragu in an obscure village restaurant, I have had boar on my mind. The ragu was served over a platter heaped with pappardelle. The meat was falling apart tender, dissolving in a rich wine sauce perfumed with juniper and cloves. Since then, that meal has been a popular conversation topic in our family when reflecting on our trip. So, I decided to try and make my own boar ragu.

Boar meat may be ordered from your butcher and, depending on where you live, you may find it in specialty stores that carry game meat. I ordered my meat from Broken Arrow Ranch in Texas, where they raise ranch-raised boar. The meat arrived frozen in a cooler box and I popped it into my freezer, so it would be ready when I devised a recipe.

The flavor of boar may be likened to a cross between pork and lamb. Boar meat is very lean and rich in protein. It has more protein than beef or pork and is lower in cholesterol than chicken. Not bad for an animal deemed an exotic pest in the U.S. Due to its mild gamey flavor and lack of fat, boar meat benefits from marinades and slow cooking, and it’s well matched with spirits and aromatic spices such as cloves and juniper.

Boar Ragu with Pappardelle

As the ragu simmers, the boar meat will absorb a good deal of the liquid. The ragu may be made up to 2 days in advance, allowing the flavors to develop with time. As an alternative to pasta, serve over polenta. Serves 4-6.

3 tablespoons olive oil
1 pound boar shoulder, cut in 1 inch chunks
Salt
Freshly ground black pepper
1 large onion, chopped
2 carrots, chopped
4 large garlic cloves
1 – 28 ounce can Italian plum tomatoes with juices
2 cups full-bodied red wine
4 bay leaves
Bouquet garni: 1 tablespoon crushed juniper berries, 8 black peppercorns, 6 whole cloves, tied in cheese cloth with kitchen string

Grated Parmigiano-Reggiano cheese

Heat 2 tablespoons olive oil in a skillet. Season boar all over with salt and pepper. Add boar to the skillet in batches and brown on all sides, taking care not to overcrowd the pan. Transfer meat to a bowl. Add 1 tablespoon oil. Sauté onion, carrots and garlic, scraping up brown bits, until they begin to soften, 4 minutes. Return boar with any juices to the pan. Add tomatoes, red wine, bay leaves and bouquet garni. Bring to a boil. Reduce heat and simmer over very low heat, partially covered, until meat is falling tender and sauce is reduced by half, 2 hours. Serve with pappardelle and top with grated cheese.

Barbeque, Condiment, Grilling, Main Course, Pork

Dry Spice Rubbed Baby Back Pork Ribs

September 5, 2010September 28, 2011by Lynda Balslev7 Comments

It’s Labor Day weekend, and we are firing up the grill. A small crowd is expected to join us for dinner, and baby back pork ribs are on the menu. Now, there are all sorts of BBQ preparations, ranging from the restraint of a piece of steak to the elegance of a whole fish, or the finesse of, say, a pizza. None of this applies. Today we are getting down and dirty. I have 4 racks of baby back ribs ready to be smeared with a dry spice rub, slow cooked in the oven and then finished on the grill to crispen and darken the meat. This is Fred Flintstone material: white shirts, silverware and cloth napkins need not apply. We can’t wait.

The key to making these ribs is in the method. I begin with a dry rub which coats and permeates the meat with a sweet, spicy, smoky flavor as they cook long and slow in a low-heat oven. Thirty minutes before serving, the ribs are transferred to the BBQ where they grill over a low fire long enough to crispen and darken in color. The combination of the dry spice and the natural succulence of the meat is a perfect balance. However, if you like your ribs a bit more “wet”, either baste them right at the end when removing from the grill or serve with a sauce on the side for dipping.

Dry Spice Rubbed Baby Back Pork Ribs
Serves 6-8

For the rub:
1/4 cup granulated sugar
1/4 cup dark brown sugar
2 tablespoons salt
2 tablespoons freshly ground black pepper
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon cayenne (or to taste)

3 racks baby back pork ribs

Preheat oven to 200 F. (100 C.) Combine all of the rub ingredients together in a bowl and mix well.
Pat ribs dry with a paper towel. Arrange in one layer on 2 baking sheets. Rub the spices all over the ribs on both sides, coating well. Bake in oven for 3 hours.
Prepare grill for indirect medium-low heat. Grill ribs on a rack over indirect heat, turning, until the meat darkens and crispens, 10-12 minutes.
If using a sauce, baste ribs just before removing from grill. Serve with optional sauce on the side.

entertaining, Main Course, Pork

Smoked Ham with Pomegranate Molasses, Black Pepper and Mustard Glaze

March 24, 2010August 4, 2014by Lynda Balslev3 Comments

If you are looking for a twist on the traditional Easter ham, look no further. This ham is smoked and coated with a Pomegranate Molasses, Black Peppercorn and Mustard Glaze. Unlike the super-sweet glazes frequently used for baked hams, the pomegranate molasses adds a distinct sweet-tart flavor to the glaze without overpowering the meat. Pomegranate Molasses is a thick syrup made from reduced pomegranate juice. A key ingredient found in Middle Eastern cuisine, its flavor is a unique contrast between sweet and sour, which makes it a great addition to marinades, dressings and glazes. In this recipe, the deep red color of the molasses imparts a rich mahogany hue to the crust of the meat, while it’s sweet and sour flavor coaxes out the smokiness of the ham. Dijon mustard lends extra sharpness and depth to the flavors while freshly ground black peppercorns give a nice kick.

Smoked Ham with Pomegranate Molasses, Black Peppercorn and Mustard Glaze

This recipe may be doubled. Serve the meat with Dijon mustard, cornichons and extra glaze as condiments for a nice rustic presentation. Pomegranate molasses can be found in Middle Eastern shops or the international specialty aisles in your supermarket. Serves 6.

1/2 bone-in smoked ham, 5-6 lbs.
3/4 cups pomegranate molasses
1/4 cup Dijon mustard, plus extra for serving
2 tablespoons whiskey
1 tablespoon ground whole black peppercorns
1 teaspoon ground allspice
1 teaspoon kosher salt
Cornichons

Let the ham come to room temperature 1 hour before cooking. Preheat oven to 325 F.

Make the glaze: Combine pomegranate molasses, 1/4 cup mustard, whiskey, pepper, allspice and salt in a bowl and mix to blend well.

Prepare ham: Place ham, fat side up, in a foil lined roasting pan. Score fat in a cross-hatch pattern at 1-2″ intervals without incising the meat.
Generously baste the ham with the glaze. Bake in oven, basting occasionally, until internal temperature of the ham is 120 F. (about 10 minutes per pound.) The ham should be deep golden brown and crusty at this time. If not, increase heat to 450 F. and continue to bake for a few minutes, while keeping an eye on the ham so it doesn’t burn. Remove from oven and transfer to cutting board. Let rest 20 minutes before carving. To serve, transfer remaining basting sauce to a small saucepan and simmer briefly, brushing down the sides, to heat through and burn off alcohol.Slice ham and serve with Dijon mustard, cornichons and basting sauce as condiments on the side.

entertaining, Main Course, Pork

Pork Carnitas Soft Tacos

December 29, 2009May 20, 2019by Lynda Balslev5 Comments

~ Chipotle Beer Braised Pork Carnitas ~

Carnitas are perfect weekend food. Festive and fun to eat, they are great for a casual party or a large family gathering. Begin the meat early in the day so that it will slow cook in the oven while you go about your daily business. As the meat breaks down, it will be infused by the beer and chipotle braising liquid until it’s falling apart tender at the bone. A little shredding and a final turn in the oven with the reduced sauce turns out smoky, spicy, caramelized pork, ready to pile on tortillas with salsa and guacamole. If you have any leftovers, the meat may be used in sandwiches or loaded on homemade nachos the next day.

Chipotle Beer Braised Pork Carnitas

Serves 8

2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons sugar
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 (4 pound) bone-in pork shoulder
1 tablespoon extra-virgin olive oil

1 medium onion, coarsely chopped
4 garlic cloves, smashed
1 cup Mexican beer
1 cup fresh orange juice
1/4 cup chipotle chiles in adobo sauce
1/4 cup fresh lime juice
1 tablespoon brown sugar

Accompaniments:
Warm flour or corn tortillas
Guacamole
Salsa
Fresh cilantro
Sliced green onions

Heat oven to 300 F. Mix the cumin, paprika, sugar salt and pepper in a small bowl. Rub the spices all over the meat. Heat 1 tablespoon oil in a dutch oven. Brown the pork on all sides. Remove the pork. Add onion, garlic, beer, orange juice, chipotles, lime juice and brown sugar to the dutch oven. Bring to a boil, scraping up any brown bits, then reduce heat to a simmer. Return the pork to the pot. Cover and transfer to oven. Cook until pork is very tender, about 3 to 4 hours, turning every hour or so.

Remove pork from the braising liquid and transfer to a cutting board to cool slightly. When cool enough to handle, shred the meat. Place the meat in a baking dish. Strain the braising sauce into a saucepan. Boil until reduced to a sauce consistency. Drizzle over the shredded pork. Transfer the pork to oven and broil until the meat begins to caramelize, 3 to 5 minutes.

To serve, spoon some of the pork in the center of a tortilla. Top with guacamole, salsa, fresh cilantro and scallions. Roll up and eat.

Grilling, Parties, Pork, Poultry, Roasted Chicken, Summer, Vegetables and Salads, Vegetarian

Healthy BBQ’s for Labor Day

August 18, 2009July 31, 2014by Lynda Balslev4 Comments

OK, so it’s not Julie and Julia, but I am still very excited to share with you a video I made, courtesy of BlogHer’s The Juice with Jory Des Jardins. In honor of the approaching Labor Day Weekend, Jory asked me to share some healthy tips for grilling. Healthy grilling? You bet!

Grilling is a subject I am passionate about. Grilling makes almost anything taste great, it gets you cooking outdoors, and it’s very social and interactive. During the summer, it’s the cooking method of choice, keeping the heat out of the kitchen, and putting the bounty of summer on the grill. That’s right – those fruits and vegetables ripe in the garden and piled high in the markets at this time of the year? They taste great on the grill, and they are healthy to eat.

Grilled vegetables can be tossed in salads, salsas or side dishes. Grilled Ratatouille takes the traditional summer veggie stew and elevates it with a charred smoky flavor for a delightful grilled salad. Or grill just one component of the salad or dish to add a crisp and smoky bite. Fattoush Salad includes grilled pita bread, which adds a distinctive toasted flavor and crunchy texture.

If you want to wow your guests, yet still keep it easy, make Grilled Eggplant and Heirloom Tomato Sandwiches with Goat Cheese and Tomato Coulis. The eggplant is the star of the show and adds a creamy, charred flavor to the “sandwiches.”

As for grilling fruit, many types of fruit grill well. Remember that grilling fruit is not about cooking but flavoring. The heat of the grill caramelizes the natural sugars of the fruit, enhancing their flavor, leaving you wondering how anything can taste so sweet, so delicious and be so healthy, as with Grilled Nectarines and Apricots with Honey and Thyme.

And what about meat? Grilling doesn’t just mean burgers, dogs and heavily sauced meat cuts (as much as we love them!) Go with leaner pork and chicken. Instead of sweet, sticky sauces, try a dry rub on Barbecued Pork Spareribs or smoke roasting a salted, whole chicken for savory, spicy, succulent results. Fish is another healthy winner on the grill. Keep it light and simple with a Lemon-Dijon marinade for Grilled Halibut and Salmon Skewers.

The bottom line? Grilling is delicious and inspiring. It’s communal and primitive, perfect for entertaining and enjoying the outdoors. You can keep it down, dirty and simple, with paper plates and beer, or all dressed up with a decorated picnic table, cut flowers and posh cocktails. The important thing is to have fun, invite friends and enjoy fresh, seasonal food when you fire up that BBQ this Labor Day!