Sunday, September 25, 2011
This dish is like a cross between your mom's old-fashioned baked pork chops and your abuelita's fresh salsa. It's tangy, but still hovers on this side of reminiscent. You de-fang the jalapeño, but I threw some tequila in for the heck of it. Like the best smash-ups, this pork is messy but delicious.
Pork Chops with Salsa Verde Rice
Adapted from The Homesick Texan Cookbook by Lisa Fain
½ pound tomatillos, husks removed, cut in half, or 1 (11-ounce) can of tomatillos, drained
¼ medium yellow onion, cut into slivers, divided
2 cloves garlic
¼ cup cilantro
1 jalapeño chile, seeds and stems removed, roughly chopped
½ teaspoon ground cumin
1 cup chicken broth
2 tablespoons tequila
2 tablespoons lime juice
1 tablespoon vegetable oil
4 bone-in, thick-cut (porterhouse) pork chops (about ½ pound each and about 1 inch thick)
Salt and black pepper
½ cup white long-grain rice (such as Texmati), soaked in water for 30 minutes and then drained
Preheat the oven to 325°F.
In a blender, mix together the tomatillos, half the slivered onions, garlic, cilantro, jalapeño, cumin, chicken broth, tequila, and lime juice. Add salt to taste.
In a large ovenproof skillet, preferably a cast-iron skillet, heat the oil on medium heat. Lightly season the pork chops with salt and black pepper and then cook for 6 minutes, turning once.
Remove the skillet from heat. On top of each chop, place 2 tablespoons of the soaked rice and the remaining onion slivers. Pour the tomatillo salsa over the chops, cover the skillet tightly with foil, and bake for 1 hour. Then remove the skillet from the oven and let rest for 10 minutes. Remove foil and serve chops with the rice and salsa.
Makes 4 servings
Saturday, September 10, 2011
I've made this recipe before. Well, not this recipe. The original recipe. And it was kinda wah...wah...wah. Enough that it went in the trash, much to my dismay. But I knew this "messy penne" could be so much more. All it needed was...flavor. How do so many people miss something as simple as flavor? Meat + radicchio + milk ≠ delicious. It = boring. Add some garlic, basil, oregano, and parsley to that puppy, and now we're talking.
Penne Pasticciate (Baked Penne with Radicchio and Sausage)
Adapted from Two Meatballs in the Italian Kitchen by Pino Luongo and Mark Strausman
8 ounces sweet Italian sausage (about 2), removed from casings and crumbled
8 ounces hot Italian sausage (about 2), removed from casings and crumbled
1 tablespoon olive oil (if necessary)
3 cloves garlic, minced
1 small head radicchio, thinly sliced and coarsely chopped
½ teaspoon dried basil
¼ teaspoon dried oregano
2 tablespoons plus ¾ teaspoon sea salt, divided
1 pound penne rigate
1 cup whole milk
½ cup heavy cream
2 large eggs, lightly beaten
2 tablespoons minced Italian parsley
¼ teaspoon freshly ground black pepper
¾ cup (3 ounces) freshly grated Parmigiano-Reggiano cheese
Preheat the oven to 375°F. Lightly butter an 8x12-inch baking dish.
Heat a 10- or 12-inch skillet over medium heat. When it is hot, add the sausage. Cook, breaking up the sausage into small pieces with a wooden spoon, until the fat is rendered and the sausage has lost its pink color. If the sausage is pretty lean, add the olive oil to help it along. When the sausage is cooked through, pour off all but 1 tablespoon of the fat. Add the garlic and radicchio, stir well, and cook, stirring until the radicchio is soft and well blended with the sausage, about 4 minutes. Season with basil, oregano, and ¼ teaspoon salt, and transfer to a large mixing bowl.
Meanwhile, fill a 10-quart stockpot with 7 quarts of water and bring to a boil over high heat. Add 2 tablespoons of salt. Add the pasta, stir, and cook until al dente. Drain the pasta and add to the bowl with the sausage. Beat together the milk, cream, eggs, parsley, black pepper, and ½ teaspoon salt. Spread the pasta/sausage mixture evenly in the baking dish, and then pour the cream mixture over. Sprinkle the top with the Parmigiano-Reggiano.
Transfer to the oven and bake until the top looks a bit crunchy and golden, 20 to 25 minutes. Let rest for 15 minutes before serving.
Makes 6 servings