Ingredients
200 Ml Chicken Stock (low sodium)
.5 L Milk
1 Can of Nestle Cream
3 Small Potatoes
1 Ear of corn
1 Onion
3 Slices of Bacon
50 g of Pork belly (precooked)
2 Big Celery Ribs
1 Lb of small fresh clams
Dash Oregano
Dash Basil
1/2 ts Black Pepper
Directions
Prep all of your ingredients. Cut the potato, onion, pork belly and celery into 1 cm (appx) pieces and put them off to the side. Also, remove the corn from the cob and put it off to the side. Lastly, cut the bacon into lardons and also put it off to the side. In a blender mix the milk, stock and cream. Once they are blended place them in a large pot on low heat. Add the spices to the creamy broth. Also add the vegetables, pork belly and bacon. Make sure to continue to stir the soup. The vegetables shouldn't take too long to cook. They will probably be thoroughly cooked in about 10 minutes, but taste to test.
For the clams, make sure that they are thoroughly washed. Then, cook them in a medium pan with about 1 cup of water. Cook the clams on high until they all are opened. Then, remove the clam meat from the shell and place it in the soup pot. Also, after discarding the shells, add the clam cooking liquid to the soup (you may want to strain this).
Heat the soup up to high and then you are ready to serve (of course with some oyster crackers).
Wednesday, October 27, 2010
Sunday, October 10, 2010
Braised Pork Belly in Fresh Tortillas
Ingredients
Braising Liquid
1 Cup Orange Juice
1/8 Cup Apple Cider Vinegar
1 Tb Chili sauce
Pinch Salt
Protein
Pork Belly cut into individual pieces (about 1x1x2 inch slices)
Simple Slaw
Grated Carrot (and other root vegetables, cabbage, onion, etc. if you would like)
Tortillas
1 Cup Massa Flour
Pinch Salt
1 Tb Oil
½ cup (+ or -) Water
Other
Grated cheddar cheese
Directions
Pork
Pan Fry the pork belly in a frying pan on high with some olive oil. When the pieces are completely browned, place the pieces of pork belly in an 8 inch pyrex dish with the braising liquid.
Place the pyrex in the oven on low (300 degrees F) and allow to cook four about 1 to 1.5 hours until the pork is fork tender and soft.
I then cut the pork belly into lardoons so that they could be easily placed into the tortilla.
I also removed the fat from the braising liquid and reduced the liquid down, until thick, in a small pan to be used as a sauce in the tortillas.
Simple Slaw
Mix the Carrot with about 2 Tb apple cider vinegar and 2 tb olive oil.
Tortillas
I made my tortillas without a tortilla press which was quite cumbersome, but is possible. In a mixing bowl add the Massa flour, salt, oil and water together in a bowl to form a dough. The dough should be about a “play dough” consistency. For my tortillas I separated the dough into 1 inch diameter balls. Then, using a rolling pin, roll the dough into a round tortilla. You need to make sure you do this on a smooth, possibly greased surface. I then used a spatula to transfer my rolled, raw, tortilla into a frying, ungreased, on high. Each tortilla should then be cooked until brown on both sides. They will, ofcourse, need a flip in the middle of cooking to ensure browning on both sides.
Assembly
Place a tb of root vegetable on your tortilla, then the cheese, pork belly and lastly a little bit of the braising liquid on top.
You are now ready to enjoy!
Braising Liquid
1 Cup Orange Juice
1/8 Cup Apple Cider Vinegar
1 Tb Chili sauce
Pinch Salt
Protein
Pork Belly cut into individual pieces (about 1x1x2 inch slices)
Simple Slaw
Grated Carrot (and other root vegetables, cabbage, onion, etc. if you would like)
Tortillas
1 Cup Massa Flour
Pinch Salt
1 Tb Oil
½ cup (+ or -) Water
Other
Grated cheddar cheese
Directions
Pork
Pan Fry the pork belly in a frying pan on high with some olive oil. When the pieces are completely browned, place the pieces of pork belly in an 8 inch pyrex dish with the braising liquid.
Place the pyrex in the oven on low (300 degrees F) and allow to cook four about 1 to 1.5 hours until the pork is fork tender and soft.
I then cut the pork belly into lardoons so that they could be easily placed into the tortilla.
I also removed the fat from the braising liquid and reduced the liquid down, until thick, in a small pan to be used as a sauce in the tortillas.
Simple Slaw
Mix the Carrot with about 2 Tb apple cider vinegar and 2 tb olive oil.
Tortillas
I made my tortillas without a tortilla press which was quite cumbersome, but is possible. In a mixing bowl add the Massa flour, salt, oil and water together in a bowl to form a dough. The dough should be about a “play dough” consistency. For my tortillas I separated the dough into 1 inch diameter balls. Then, using a rolling pin, roll the dough into a round tortilla. You need to make sure you do this on a smooth, possibly greased surface. I then used a spatula to transfer my rolled, raw, tortilla into a frying, ungreased, on high. Each tortilla should then be cooked until brown on both sides. They will, ofcourse, need a flip in the middle of cooking to ensure browning on both sides.
Assembly
Place a tb of root vegetable on your tortilla, then the cheese, pork belly and lastly a little bit of the braising liquid on top.
You are now ready to enjoy!
Caesar Salad
Ingredients
50 Ml Mayonnaise
1 Anchovy Fillet
2 Tb Vinegar
3 Tb Olive Oil
2 Cloves of Garlic
¼ Ts of Hot Sauce (Mustard based preferred)
Few dashes of pepper
1 Tb of grated Parmesan
½ head of romaine lettuce
Directions
Add the mayonnaise, anchovy, vinegar, olive oil, garlic (make sure all of the skin is off the garlic cloves, hot sauce, pepper and parmesan into the blender.
Blend the mixture until emulsified and smooth.
Cut the lettuce lengthwise making slices every 1.5 inches across the leaves. Place the romaine into a large bowl and toss with the dressing. I suggest adding about half of the dressing at first and then topping up to your desired consistency.
If you want, you can add your protein of choice, more grated parmesan/ cracked pepper, and croutons.
50 Ml Mayonnaise
1 Anchovy Fillet
2 Tb Vinegar
3 Tb Olive Oil
2 Cloves of Garlic
¼ Ts of Hot Sauce (Mustard based preferred)
Few dashes of pepper
1 Tb of grated Parmesan
½ head of romaine lettuce
Directions
Add the mayonnaise, anchovy, vinegar, olive oil, garlic (make sure all of the skin is off the garlic cloves, hot sauce, pepper and parmesan into the blender.
Blend the mixture until emulsified and smooth.
Cut the lettuce lengthwise making slices every 1.5 inches across the leaves. Place the romaine into a large bowl and toss with the dressing. I suggest adding about half of the dressing at first and then topping up to your desired consistency.
If you want, you can add your protein of choice, more grated parmesan/ cracked pepper, and croutons.
Cacio e Pepe
Ingredients
Pasta
A little less than a pack of dried spaghetti; cooked to andante
1.5 Tbsp Butter (salted)
1.5 Tbsp Olive Oil
¼ cup of Shredded parmesan
1 tbsp pepper
Parmesan cup
¼ cup parmesan
Directions
Pasta
In a medium saucepan on medium head add the butter and melt it. Next, add the olive oil. Then toss the pasta with the butter/ olive oil mixture. Lasty toss in the pepper and Parmesan. The result is a rich, slightly spicy, slightly tangy pasta which originates from Rome.
Parmesan Cup
This pasta is often served in a bowl made out of parmesan. To make the the cup use a small frying pan on high heat. Place ¼ cup of parmesan in the bottom pan and let it melt and bubble. When the parmesan has melted together turn the heat off. Let the cheese congeal and cool into a disk. Then place the disk of parmesan on the bottom of a coffee mug and allow the cheese to form around the mug into a bowl shape.
Serve the pasta inside of the bowl.
Pasta
A little less than a pack of dried spaghetti; cooked to andante
1.5 Tbsp Butter (salted)
1.5 Tbsp Olive Oil
¼ cup of Shredded parmesan
1 tbsp pepper
Parmesan cup
¼ cup parmesan
Directions
Pasta
In a medium saucepan on medium head add the butter and melt it. Next, add the olive oil. Then toss the pasta with the butter/ olive oil mixture. Lasty toss in the pepper and Parmesan. The result is a rich, slightly spicy, slightly tangy pasta which originates from Rome.
Parmesan Cup
This pasta is often served in a bowl made out of parmesan. To make the the cup use a small frying pan on high heat. Place ¼ cup of parmesan in the bottom pan and let it melt and bubble. When the parmesan has melted together turn the heat off. Let the cheese congeal and cool into a disk. Then place the disk of parmesan on the bottom of a coffee mug and allow the cheese to form around the mug into a bowl shape.
Serve the pasta inside of the bowl.
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