Category Archives: Pork

Sunday Dinner – Cocoa and Spice Slow-Roasted Pork with Onions (and some sides)

Music: On Melancholy Hill – Gorillaz

We held our annual Holiday party this last weekend.  The usual suspects attended with some new additions.  Next year I’m going to need more chairs! (or a bigger apartment?).  I spent some time with older Bon Appetit magazines and created a really lovely meal.   We made Cocoa and Spice Slow-Roasted Pork with Onions, Green beans with Pancetta and a Mushroom Potato Gratin.

What you’ll need for the spice rub:

1/2 tablespoon whole white peppercorns
1/2 tablespoon whole coriander seeds
2 tablespoons plus 3/4 teaspoon ground cinnamon
2 tablespoons coarse sea salt (preferably gray crystals
1 tablespoon plus 2 1/4 teaspoons unsweetened cocoa powder
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
  • Stir peppercorns and coriander in small skillet over medium heat until spices are darker in color, about 5 minutes.

  • Transfer toasted spices to mortar and pestle and grind finely.

  • Place in small bowl; mix in remaining ingredients.

  • This can be made 1 week ahead.

What you’ll need for the Pork:

6 tablespoons extra-virgin olive oil
2 pounds onions plus 2 shallots, thinly sliced
1 1/2 tablespoons chopped fresh sage
1 cup of  water
1 7-pound pork shoulder butt with bone
  • Preheat oven to 300°F.
  • Heat oil in large pot over medium heat.
  • Add onions and sage; sprinkle with salt and pepper. Sauté 10 minutes.

  • Add water; cover and cook until onions are soft, about 15 minutes.
  • Uncover; continue to cook until onions are beginning to brown and water has evaporated, about 15 minutes.

  • Sprinkle spice rub on large sheet of foil. Roll pork in rub, pressing to coat (some of rub will be leftover). Set pork on rack in large roasting pan.

  • Top pork with 1/3 of onions; scatter remaining onions around pork in pan.

  • Roast pork and onions until onions are deep brown, stirring occasionally, about 3 hours.
  • Transfer onions from pan to medium bowl.
  • Flip pork and continue to roast pork until very tender and thermometer inserted into center registers 165°F, about 2 1/2 hours longer.

  • Transfer pork to platter. Keep onions aside and add to green beans.

Green Beans with Sage and Pancetta

What you’ll need:
2 1/2 pounds green beans, trimmed
10 ounces thinly sliced pancetta, coarsely chopped
2 tablespoons extra-virgin olive oil, divided
3 tablespoons coarsely chopped fresh sage
Fleur de sel
  • Line baking sheet with several layers of paper towels.
  • Cook beans in large pot of boiling salted water until crisp-tender, 4 to 6 minutes depending on size of beans. Drain.
  • Spread beans out on paper towels.
  • Cut pancetta into small cubes.

  • Combine pancetta and 1 tablespoon oil in large nonstick skillet. Sauté over medium heat until pancetta is crisp, separating pieces with 2 forks, about 10 minutes.
  • Add sage and stir until fragrant, about 1 minute. Transfer to plate.
  • Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add beans and sauté until heated through, about 5 minutes.
  • Add pancetta mixture and toss to blend. Season to taste with freshly ground black pepper. Transfer to large bowl.

From bonappetit.com

Potato-Mushroom Gratin

What you’ll need for the Gratin:
5 tablespoons olive oil, divided
2 1/2 pounds medium Yukon Gold potatoes, peeled, cut lengthwise into 1/8-inch-thick slices
1 1/2 teaspoons coarse kosher salt plus additional for mushrooms
3/4 teaspoon freshly ground black pepper plus additional for mushrooms
1 1/4 cups (or more) heavy whipping cream, divided
1 cup freshly grated Parmesan cheese (about 3 ounces), divided
2 tablespoons chopped fresh thyme
6 garlic cloves, thinly sliced
12 ounces fresh crimini (baby bella) mushrooms, sliced

  • Preheat oven to 375°F.
  • Brush 13x9x2-inch glass or oval ceramic baking dish with 2 tablespoons oil.
  • Cut potatoes into 1/8″ pieces.
  • Arrange 1/3 of potatoes, slightly overlapping, in dish.
  • Sprinkle with 1/2 teaspoon coarse salt and 1/4 teaspoon pepper. Pour 1/3 cup cream over; sprinkle with 1/4 cup cheese. Repeat layering 1/3 of     potatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/3 cup cream, and 1/4 cup cheese 2 more times.
  • Bake uncovered until potatoes are tender, adding cream by tablespoonfuls if dry, about 45 minutes.
  • Remove from oven; maintain oven temperature.
  • Sprinkle thyme and garlic slices over gratin.
  • Toss mushrooms in medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper.
  • Arrange mushroom slices atop gratin around edge of dish.
  • Drizzle with 1/4 cup cream; sprinkle with 1/4 cup cheese.
  • Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer.
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    2 Comments

    Filed under cookbooks, Food Anecdotes, Pork, Recipes, Sides, Sunday Dinner

    AND we’re back….

    Hi there. Been awhile. How’ve you been?

    We took a couple days to recover from our eating frenzy in SF but we’re happy to be cooking and back on track.  I don’t have a recipe for you today but I have some lovely food pictures of the weekend we spent in the Hamptons with our great friends.  Happy Birthday Melissa!

    About 20 of us rented a mansion for a Big Chill-esque weekend (I’ve never seen this movie but apparently someone dies, hence the get-together…thankfully that wasn’t the case for us but because of the storm, this house was the perfect setting for a horror film so there was the potential for a kinda “big chill” on our hands…).  We had a BBQ/Pot-Luck Thanksgiving Dinner on Friday night. Saturday night  The Clam Man of Southampton came to the house and created a good ol’ fashioned clam bake for us complete with oysters, lobsters, steamers, mussels and baked potatoes.

    The best thing to do with a group of late 20 somethings/early 30 somethings (besides totally age yourself in your own blog)? Flip cup, charades, Jenga and Beatles Rock Band.  Man, I’m really setting us up for some gore.

    An unreal baked potato cheese thing - who made this??? I can't remember...

    Meats

    Pork Tenderloin

    Pre-Mashed Cauliflower

    Sweet Potato Casserole

    Baked by Melissa Mini Cupcakes

    Clam Bake

    Lobsters

    Mussles n' Stuff

    3 Comments

    Filed under Fish, Food Anecdotes, General Rantings, Pork, Sides, Sunday Dinner, Travel Spot

    Brown Sugar Bourbon Pork Tenderloin with Pomegranate Glaze, Creamed Baby Spinach and Potato Hash with Bacon and Melted Onions

    Music: Thad Cockrell- Rosalyn

    We got some great news a few weeks ago.  Our good friends are moving back to New York!  They have been living in Miami and we are so excited that they will be so close again.  Dan and Brooke are very special friends and they deserved a very special meal.

    Continue reading

    4 Comments

    Filed under Cheese, cookbooks, Greens, Pork, Potatoes, Sides