Look at what's cookin

My adventure's in feeding my family

Slow-Cooker Asian Pork With Snow Peas, Red Peppers, and Soba Noodles April 30, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

We had a couple of extra pork butts in the freezer from making sausage this summer so I decided to use half of one (they were huge) and make this recipe. This turned out super tasty and would be great to leave cooking all day while at work.

Ingredients:

  • 1/2 cup low-sodium soy sauce
  • 1/2 cup dark brown sugar
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 1 1-inch piece fresh ginger, peeled and sliced
  • 1⁄4 to 1⁄2 teaspoon crushed red pepper
  • 2 1/2 pounds pork shoulder, trimmed and cut into 2-inch pieces
  • 12 ounces soba noodles
  • 2 red bell peppers, thinly sliced
  • 1/2 pound snow peas, trimmed
  • chopped roasted peanuts, for serving

photo 1

Directions:

In a 4- to 6-quart slow cooker, stir together the soy sauce, sugar, vinegar, oil, ginger, and crushed red pepper. Add the pork and toss to combine. Cover and cook until the pork is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).

Fifteen minutes before serving, cook the soba noodles according to the package directions, adding the bell peppers and snow peas to the water during the last minute of cooking.

Meanwhile, transfer the pork to a medium bowl; set aside. Pour the cooking liquid into a large skillet and boil until slightly thickened, 4 to 5 minutes. Add the pork and toss to combine. Serve the pork over the noodles and vegetables; sprinkle with the peanuts.

 

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Spicy Soy-glazed Caribou with Shiitakes and Bok Choy April 28, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Yet another yummy recipe from Matthew Kenney’s “Big City Cooking” that I adapted to use the caribou we had in the freezer (it called for beef which would also be good). A pretty simple recipe with lots of tasty flavors.

Ingredients:

  • 2 cups mirin
  • 1/2 cup low sodium soy sauce
  • 1/4 cup sesame oil
  • 1/4 cup honey
  • 2 tbsp peeled minced ginger
  • 6 scallions coarsely chopped
  • 4 whole star anise, broken into pieces
  • 1 tsp red pepper flakes
  • 1 small bunch cilantro
  • 1 1/2 lbs caribou loin
  • 8 oz fresh shiitakes, stems removed
  • 3 tbsp olive oil
  • pepper
  • 6 cups baby bok choy, quartered lengthwise

photo 1

 

Directions:

In a large bowl, combine mirin, soy sauce, sesame oil, honey, ginger, scallions, anise, chile and half the cilantro. Set aside 1/2 cup of marinade.

Place the caribou in the marinade and refrigerate for at least an hour.

Heat 2 tbsp of the oil in a large skillet over medium-high heat. Remove the caribou from the marinade, blot excess off and season with pepper. Cook caribou till medium. Right before removing the meat from the pan, brush with half the remaining marinade.

Heat the remaining oil in the pan and sautee the mushrooms and bok choy for 2-3 minutes. Add remaining marinade and simmer for about 5 minutes. Season with pepper.

Serve the caribou with the mushrooms and bok choy. Enjoy.

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Wheat pasta with Chicken, Tomato, Basil, and Pistachios April 26, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

This is another recipe from Matthew Kenney’s “Big City Cooking” that I had been wanting to try. It took me a few tries to find the fennel pollen it was well worth it. A pretty simple meal to make with great flavors.

Ingredients:

  • 1 lb whole wheat pasta
  • 2 oz pancetta, diced
  • 3 boneless, skinless chicken breasts cut into thin strips
  • salt and pepper
  • 1 tbsp fennel pollen
  • Pinch red pepper flakes
  • 1/2 cup white wine
  • 4 medium tomatoes cut into large dice
  • 4 cups baby spinach
  • 2 oz manchego cheese
  • 1/2 cup basil leaves, torn
  • 3/4 cups chopped pistachios

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Directions:

Bring a large pot of salted water to a boil and cook pasta until al dente. Drain, reserving a 1/2 cup of cooking water.

While the pasta is cooking, heat a large skillet over medium-high heat and brown the pancetta for 2-3 minutes. Season the chicken with salt, pepper and fennel pollen. Add the chicken to the pan and sprinkle with red pepper flakes.  Cook for 2-3 minutes, add the wine and cook for another 2-3 minutes scraping any browned bits from the bottom and allowing the wine to reduce. Add the tomatoes and cook down for 5 minutes. Add pasta to the pan along with spinach. If the mixture is dry, add some of the reserved pasta water. Add the cheese, basil and pistachios and toss to combine.

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Salmon With Yogurt And Cardamom April 24, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I came across this recipe in Matthew Kenney’s “Big City Cooking.” It’s actually called slow- roasted salmon but that is decieving as it is marinated for a while but not slow roasted. The flavors were great. I charred it a bit but you don’t have to.

 

Ingredients:

  • 4 salmon fillets, 6 to 7 ounces each, skin removed (your fishmonger can do this)
  • 2 tablespoons extra-virgin olive oil, plus additional for brushing fillets
  • 2 teaspoons ground cardamom
  • 1 cup plain yogurt
  • 2 tablespoons honey
  • Kosher salt
  • Coarsely ground black pepper

photo 1

 

Directions:

Brush the top of each fillet with olive oil and sprinkle evenly with the cardamon. Place fillets side by side in a large glass baking dish or a platter.

In a small bowl, mix yogurt and honey and spoon liberally over the top of each fillet. Wrap the baking dish tightly in plastic wrap and refrigerate for at least 3 hours and up to 6 hours (any longer and the yogurt will begin to break down the fish).

Unwrap the salmon and brush off excess yogurt. Season with salt and pepper.

Heat the 2 tablespoons olive oil over medium-high heat in a large skillet (preferably nonstick, with an ovenproof handle) and sear the salmon on one side until it begins to carmelize, 2 to 3 minutes, or until the salmon is pink, translucent, and lightly cooked through; or for approximately 8 minutes, until it is entirely cooked through, depending on desired doneness.

Place each fillet on a warmed plate. Serves 4.

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Halibut With Citrusy Tomatoes and Capers April 22, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

In addition to salmon in the freezer, we like to keep halibut around too. A friend had made this recipe and recommended it to me. It is easy to make and very tasty. All ingredients are things I keep around so it was nice to throw together on a week night.

Ingredients:

  • 1 tablespoon plus 1 teaspoon olive oil
  • 2 cloves garlic, sliced
  • 1 pint grape tomatoes, cut in half
  • 1/2 cup fresh orange juice
  • 1/2 cup fresh flat-leaf parsley
  • 2 tablespoons capers
  • kosher salt and black pepper
  • 4 6-ounce pieces skinless halibut fillet or some other firm-fleshed white fish

photo 1

Directions:

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the garlic and cook, stirring often, until fragrant, about 30 seconds.

Add the tomatoes, orange juice, parsley, capers, ½ teaspoon salt, and ¼ teaspoon pepper and simmer until the tomatoes begin to break down, 4 to 5 minutes.

Meanwhile, heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat.

Season the fish with ¼ teaspoon each salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side. Serve with the tomatoes.

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Turkey and Scrambled Egg Breakfast Burritos With Green Chiles and Sharp Cheddar April 20, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I had a lot of turkey left over from the smoked one that I thawed out so we figured, being breakfast burrito fans and all, that we should give this recipe a try. There are so many things to love about this recipe. Homemade enchilada sauce, beans, cheese, turkey, eggs etc. What I would recommend is cooking the eggs separate from the turkey and chilies.

Ingredients:

For the Enchilada Sauce:

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 large tomatoes, cored and diced
  • 1/2 teaspoon ground cumin
  • 1 1/4 teaspoon ancho chile powder
  • 1/4 teaspoon unsweetened cocoa powder
  • 1/4 teaspoon oregano, preferably Mexican
  • Pinch cinnamon
  • 1 bay leaf
  • 1 cup low-sodium chicken stock
  • 1 1/2 teaspoons apple cider vinegar
  • Kosher salt

For the Filling:

  • 1 tablespoon butter
  • 3 large eggs
  • 2 tablespoons milk or heavy cream
  • 2 tablespoons canned green chiles
  • 1/2 cup shredded, cooked turkey
  • 1/2 cup canned black beans, drained and roughly mashed
  • 1 cup sharp cheddar cheese, divided use
  • 4 flour tortillas

For the Garnishes:

  • 1 medium red onion, finely chopped
  • 1/2 cup sour cream
  • 1 avocado, pitted and diced
  • 1/4 cup minced cilantro
  • 1 lime, cut into wedges

photo 1

 

Directions:

Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and saute, stirring often, until softened, 5 to 7 minutes total. Add tomatoes, cumin, chile powder, cocoa powder, oregano, cinnamon, bay leaf, stock and vinegar. Season with salt, to taste. Reduce heat to low and simmer, stirring periodically, for 20 minutes. Discard bay leaf and puree, leaving a little bit of texture, using an immersion blender or a regular blender. Set aside.

Adjust oven rack to lower-middle position and preheat oven to 400°F. Spray an 8″ x 8″ baking dish with cooking spray.

Melt butter in a large non-stick pan over medium heat. In a large bowl, whisk together eggs and milk. Add chiles and turkey. Season with salt and whisk again to combine. Pour into pan and cook, stirring frequently, until soft and fluffy. Remove from heat.

Lay each tortilla on a flat surface. Spread the center of one side of the tortilla with beans. Top with egg mixture and half of the cheese. Fold in sides of tortillas and tightly wrap to seal, burrito-style.

Spread a few tablespoons of sauce in the bottom of the baking dish and transfer burritos to dish, placing them seam-side down. Top with enchilada sauce, followed by the remaining cheese. Transfer to the oven to bake until heated through and cheese is browned and bubbly, about 20 minutes.

Remove from oven and garnish with onion, sour cream, avocado and cilantro, passing limes alongside and spooning additional sauce on top.

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Rosemary Grilled Caribou with Grilled Nectarines April 18, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

This is another adapted recipe from Matthew Kenney’s “Big City Cooking.” The original recipe calls for venison and peaches or nectarines. Nectarines were in season and we had caribou in the freezer so I went that route. While overall very tasty, make sure to really grind down your spices or they can overpower.

Ingredients:

  • 1/4 cup finely ground juniper berries
  • 1/4 cup finely ground star anise
  • 1 caribou loin
  • salt
  • pepper
  • 4 cups ruby port
  • 1 cup game stock
  • 8 sprigs rosemary
  • 4 ripe nectarines
  • oil
  • 1 tbsp butter

photo 1

 

Directions:

In a small bowl, combine the juniper berries and star anise. Season the caribou with salt and pepper and then coat in the juniper berry mix, reserving 1-2tbsp of the mix for the sauce. Wrap in plastic wrap and refrigerate for an hour.

In a medium saucepan over medium-high heat, bring the port to a boil. Decrease the heat to a simmer and reduce to 1/2 cup. Put the reduction in a small bowl and rinse out the pan. Add stock to the pan and reduce to 1/4 cup.

In the same pan, combine port, stock and 1-2 rosemary sprigs. Season with salt and pepper. Add the reserved juniper berry mix. Keep warm over low heat.

Heat grill to medium-high.

Place the remaining rosemary on the grill until they just catch fire and remove. Place the caribou on the grill and top with scorched rosemary. Cook to medium- rare. Discard rosemary post cooking.

Brush the fruit halves with oil and grill until just tender (about 3-4 minutes per side).

Just before serving, remove the rosemary from the sauce and add the butter. To serve, place fruit and sliced caribou on a plate and top with sauce.

photo 2