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Cider-Braised Country-Style Pork Ribs With Creamy Mashed Potatoes July 29, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I love country style pork ribs. They aren’t really ribs but more like a pork steak. The braise really well and pick up a lot of flavor. I used this recipe and it went over really well at home.

Ingredients:

  • 3 tablespoons extra-virgin olive oil, divided
  • 2 1/2 pounds bone-in, country-style pork ribs
  • Kosher salt and freshly ground back pepper
  • 1 large carrot, peeled and roughly diced (about 1 cup)
  • 1 stalk celery, roughly diced (about 3/4 cup)
  • 1 large onion, chopped (about 1 1/2 cups)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 1/4 cup apple cider vinegar
  • 2 1/2 cups homemade or store-bought low-sodium chicken stock
  • 1/2 cup apple cider
  • 1 tablespoon grainy Dijon mustard
  • 1 teaspoon onion powder
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1/2 teaspoon crushed red pepper flakes

For the Potatoes:

  • 2 pounds Yukon Gold potatoes, peeled and chopped
  • 1 stick unsalted butter, melted
  • 3/4 cup heavy cream
  • 1/2 cup milk

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Directions:

Adjust oven rack to lower-middle position and preheat oven to 325°F.

 

Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Pat ribs dry using paper towels and season with salt and pepper. When oil is shimmering, add as many ribs as fit in one layer. Cook, turning occasionally, until brown all over, about 10 minutes total. Transfer to a large plate and repeat with remaining ribs.

 

Add remaining 1 tablespoon of oil to the Dutch oven and reduce heat to medium. Add carrot, celery, and onion and cook, stirring often, until softened, about 7 minutes. Add the garlic and continue cooking until fragrant, about 1 minute longer. Add tomato paste and cook, stirring, until it turns a burnished hue, about 2 minutes. Add wine, raise heat to medium-high and scrape up browned bits from the bottom of the pan using a spoon. Add vinegar, chicken stock, cider, Dijon, onion powder, bay leaves, thyme, and crushed red pepper. Season lightly with salt and pepper and stir to combine. Return pork ribs to the pot and bring to a boil.

 

Cover and transfer to the oven to cook until fork-tender, removing lid during the last half-hour of cooking, about 1 hour and 45 minutes total.

 

Meanwhile, For the Potatoes: Place potatoes in a medium stockpot. Cover with cold salted water. Bring to a boil over high heat and reduce to a simmer. Cook until tender when pierced with a fork.

 

Drain and pass potatoes through ricer or food mill over a large bowl. Add melted butter and half of cream and milk to potatoes. Season with salt and pepper. Whip on low speed using a hand-held mixer until butter, cream and milk are incorporated, about 30 seconds. Increase speed to high and whip until smooth and creamy, about 1 minute. Adjust to desired consistency with more cream and/or milk. Season to taste with salt and pepper. Keep warm until serving.

 

When meat is done, remove from oven, discard bay leaves and thyme sprigs and skim fat from the top of sauce. Adjust seasoning, if needed. Serve with mashed potatoes, spooning the sauce on top.
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Slow-Cooker Pork Paprikash July 27, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I found a beautiful, huge all natural pork shoulder on sale. I cut it in half (it was that big) and froze the second half for a later use. This recipe is very very simple but the flavors are bright and tasty.

Ingredients:

  • 3 pounds boneless pork shoulder
  • Kosher salt
  • Cracked black pepper
  • 1 tablespoon paprika
  • 1/4 teaspoon ground caraway
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 small red pepper, chopped
  • 1 cup low-sodium chicken broth
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup tomato paste
  • 2 sprigs fresh thyme
  • 1/2 cup sour cream
  • 1 pound egg noodles, cooked

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Directions:

Season pork liberally with salt and pepper and place in the slow cooker. Add paprika, caraway, onion, garlic, red pepper, broth, vinegar, Worcestershire sauce, tomato paste, and thyme, and stir to combine. Season with additional 1/4 teaspoon of both salt and pepper.

 

Turn on low and cook 8 to 10 hours, until tender. Discard thyme. Shred meat, add sour cream and stir to combine. Taste and season with additional salt and pepper, if needed. Serve on top of egg noodles.
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Salmon and Asparagus Kebabs July 25, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Salmon and asparagus, two of my favorite things. Putting them on on skewers and grilling them? A great idea. This recipe is tasty and simple to make! I recommend using medium thick stalks.

Ingredients:

  • Zest and juice of 1 large or 2 small lemons, preferably Meyer
  • 2 tablespoons soy sauce
  • 1 (1-inch chunk) fresh ginger, peeled and shredded on a Microplane
  • 1 tablespoon brown sugar
  • 2 pounds fresh wild salmon fillets, about 1 inch thick, skinned and cut into 1-inch chunks
  • 8 bamboo skewers
  • Kosher salt
  • 1 bunch medium-sized asparagus, trimmed and halved crosswise
  • Oil, for coating the grill
  • Fresh cilantro, for garnish (optional)

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Directions:

In a bowl, whisk together the lemon zest and juice, soy sauce, ginger, and brown sugar. Add the salmon chunks and toss to coat. Cover and let marinate for 1 hour.

Meanwhile, soak the skewers in water for 30 minutes.

Bring a saucepan of salted water to a boil, add the asparagus, and blanch until just barely tender, about 1 to 2 minutes. Drain and rinse in cold water to stop the cooking.

Prepare a charcoal or gas grill for direct-heat grilling over medium heat. Remove the salmon from the marinade and thread it onto the skewers with the asparagus spears, distributing the ingredients evenly.

Brush and oil the grill grate. Grill the skewers, turning once, until the fish is cooked through and nicely charred, about 5 minutes. Transfer to a platter, garnish with cilantro if you like, and serve.

 

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One Pot Garlic Parmesan Pasta July 23, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Oh yes another one pot pasta. This recipe is the perfect side dish to anything. It has simple but tasty flavors and takes no effort to make.

Ingredients:

  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup milk, or more, as needed
  • 2 tablespoons unsalted butter
  • 8 ounces uncooked fettuccine
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley leaves

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Directions:

Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.

Stir in chicken broth, milk, butter and fettuccine; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnished with parsley, if desired.

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Chicken Cacciatore July 21, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I love chicken and pasta and peppers. Chicken thighs are so underrrated so I use them a lot even when the recipe doesn’t call for them (but have no fear this recipe did). The sauce that this dish makes is so tasty!

Ingredients:

  • 1 pound Pasta Or Egg Noodles
  • 8 whole Chicken Thighs, Skin On (can Use Any Whole Piece Chicken)
  • Salt And Freshly Ground Black Pepper, To Taste
  • 1/2 cup All-purpose Flour
  • 4 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Halved And Sliced
  • 2 whole Red Bell Peppers, Cored And Sliced (not Too Thin)
  • 2 whole Green Bell Peppers, Cored And Sliced (not Too Thin)
  • 5 cloves Garlic, Diced
  • 12 ounces, weight Mushrooms, Sliced
  • 1/2 teaspoon Ground Thyme
  • 1/4 teaspoon Turmeric
  • 1/2 teaspoon Kosher Salt
  • Red Pepper Flakes, Crushed, To Taste
  • 3/4 cups Dry White Wine
  • 1 can (28 Ounce) Whole Or Diced Tomatoes
  • Chopped Flat Leaf Parsley
  • Parmesan Cheese, For Sprinkling

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Directions:

Preheat oven to 350 degrees (F).

Cook pasta according to package directions. Do not overcook! Drain and set aside.

Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour. Heat olive oil and butter in a heavy skillet or Dutch oven on the stovetop over medium-high heat. Place chicken skin down in pan, four pieces at a time. Brown chicken on both sides, then remove to a clean plate. Repeat with remaining chicken. Pour off half the fat in the pan and discard.

Add sliced onions and peppers, as well as the garlic. Stir around for 1 minute. Add mushrooms and stir around for 1 minute. Add thyme, turmeric, and salt. (And crushed red pepper flakes if you like things a little spicy.) Add extra black pepper to taste. Stir, then pour in wine. Allow to bubble.

Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and put it into the oven for 45 minutes. Remove lid and increase heat to 375 degrees. Cook for an additional 15 minutes.

Remove pan from the oven. Remove chicken from the pot and place it on a plate. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes.

Pour cooked, drained noodles on a large platter or in a big serving bowl. Add vegetables all over the top, then place chicken pieces on top of the vegetables. Spoon juices from the pot over the chicken and pasta (amount to taste.)

Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

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Mozzarella, Tomato and Avocado Salad July 19, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

This is another one of those recipes in which the name says all good things to me. I made this as a side dish for a pasta meal but it would also be great on toasted baguette as an appetizer.

Ingredients:

  • 1 container cherry tomatoes, cut in half
  • 1 carton fresh mozzarella cheese pearls, drained
  • 1 avocado, peeled and diced
  • 1/3 cup basil, julienned
  • 2 tablespoons fresh parsley
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • salt and pepper

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Directions:

In a large bowl, combine the tomatoes, mozzarella, basil and parsley, Set aside.

In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.

Just before serving the salad, stir in the chopped avocados.

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Halibut with Orange-Parsley Butter and Succotash July 17, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I had dried black eye peas in the pantry so I opted to use those for this recipe, but feel free to use canned. Overall the recipe was super tasty and pretty easy to make. The butter makes the dish.

Ingredients:

For the succotash:

  • 1/4 pound bacon, small dice (about 3/4 cup)
  • 1/4 medium red onion, minced
  • 2 medium garlic cloves, thinly sliced
  • 2 cups fresh or frozen white corn kernels
  • 2 cups fresh or frozen lima beans
  • 1 cup fresh or frozen black-eyed peas
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup water
  • 2 tablespoons cider vinegar
  • 1 tablespoon unsalted butter

For the fish:

  • 4 (6-ounce) skin-on halibut fillets
  • Vegetable oil
  • Kosher salt
  • Freshly ground black pepper

 

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Directions:

For the succotash:

Heat a medium saucepan over high heat. When it’s hot, add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes. Use a slotted spoon to transfer the bacon to paper towels and set aside.

Discard all but 1 tablespoon of the bacon drippings and return the pan to medium heat. Add the onion and garlic and cook until softened and golden brown, about 3 to 4 minutes.

Stir in the corn, lima beans, and black-eyed peas and season well with salt and pepper. Add the water and vinegar and stir to combine. Reduce the heat to medium low and cook until the beans are tender, about 5 minutes. Remove from heat and stir in the reserved bacon and butter. Taste and adjust the seasoning as necessary.

For the fish:

Heat a grill or a seasoned grill pan to medium high (about 375°F). Pat the fish dry with paper towels, brush both sides with vegetable oil, and season well with salt and pepper.

Place the fish skin-side down on the grill or in the pan and cook until the flesh is firm and just opaque in the center, about 4 to 5 minutes per side. Remove from the grill, immediately top with the compound butter, and serve over the succotash.

 

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