Filed under Pork · Print This Post
I love the flavor of curry. If I can roll over curry powder, I would. I love putting together different spices and making a definition of an entire cuisine with them. This recipe is from Stéphane Reynaud’s Pork & Sons, the same book that brought pig’s ears and trotters in my kitchen. I’m actually quite surprised that my infatuation with this book has lasted this long. This recipe intrigued me because of its use of fruits.
Ingredients:
1 pound Boston butt, cut into cubes
2 bananas, cut into chunks before adding to the dish
1 tart apple, peeled and sliced before adding to the dish
1 cup of preserved pineapple chunks, drained
1 cup coconut milk
1 cup white wine
1 cup heavy cream
1 cup almonds, shelled
1 onion, sliced
2 tbsps curry powder
1 tsp ground coriander
1 bunch of cilantro, roughly chopped
oil
1. Heat the olive oil in a large Dutch oven. Add the pork and onions and cook in medium heat, stirring frequently until the pork is evenly browned, about 10 minutes. Add the curry powder and coriander and continue to stir for 2 more minutes.
2. Stir in the white wine, scraping up the sediments from the bottom of the pot. Bring to a boil, and then lower the heat and simmer for 45 minutes.
3. Stir in the cream and cook for 15 minutes until reduced. Add half of the coconut milk and simmer for another 15. Add the fruits and the almonds and simmer for 5 more. Swirl in the remaining coconut milk and sprinkle with cilantro before serving.
Related post/s:
You don’t have a copy of Pork & Sons?
Stéphane Reynaud’s pig’s ears salad
Filed under Vegetables + Salads · Print This Post
Today is the official first day of spring and I’m in a good mood. The change of seasons make me look forward to what’s ahead and allow me to start afresh. Forget the last three months of gloominess and cold weather; it’s spring! It’s the same warm and fuzzy feeling I get when I know I’ve made something awesome with my own hands. When I tried the first sandwich from this recipe, I couldn’t help but go, Mmmmm. Making several more didn’t take a lot of extra time; all I had to do was pick up the ingredients from Trader Joe’s in one trip. The pesto gave this sandwich a nice kick while the scant sweet taste of the slow-cooked ham anchored down the two strong cheeses. Served pressed and warm and then cut in half to make the melted cheeses stringy, this sandwich made me proud.
Ingredients:
pesto
Gruyere cheese, sliced
Parmesan cheese, sliced
slow-cooked ham
sourdough bread
a knob of unsalted butter, softened in microwave for 15 seconds
1. Spread one side of each bread slice evenly with some butter. Spread the unbuttered slice with a spoonful of the pesto and top with a slice of Gruyere. Add ham and then top with the Parmesan. Cover with the remaining slice, buttered side up.
2. Place large skillet over high heat and melt a small knob of butter. Reduce heat to low and add sandwiches. Using an iron grill press, put on top of the sandwiches and press. Cook until browned and crisp on both sides, about 2 minutes a side. Transfer to a platter lined with paper towels. Cut in half and serve.
Related post/s:
Pressed Taleggio Cheese Sandwich
Pressed Reuben Sandwiches
I got the Lodge Logic cast iron grill press
