I loved that this was a veggie-loaded dish. Other members of my family may have complained that they wished it had more meat. 😉 Everyone enjoyed it!
I used asparagus combined with farm stand sugar snap peas and my CSA garlic scapes and bunching broccoli. Any crisp vegetable could be incorporated. We ate it over rice drizzled with Sriracha to add extra heat- perfect.
This Sichuan-inspired stir-fry recipe was adapted from Bon Appétit, contributed by Deb Perelman.
Yield: 4 servings
1 to 2 T peanut or vegetable oil, divided (I used 6 teaspoons)
2+ lbs crispy green vegetables (I used 1 lb asparagus, trimmed, cut on a diagonal into 1″–2″ pieces with 1 lb bunching broccoli, cut into 2″ pieces, and 2 cups sugar snaps)
8 oz ground pork
- pinch or dash of red pepper flakes, optional
4 to 6 scallions, white and pale green parts only, finely chopped
- 2 garlic scapes, finely chopped, optional
5 garlic cloves, finely chopped
1 2″ piece ginger, peeled, finely chopped
2 T Shaoxing wine (Chinese rice wine) or medium-dry sherry
2 T soy sauce
1 tsp toasted sesame oil
- white or brown rice, cooked, for serving
- store-bought chili crisp or sriracha, for serving, optional
- Heat 1 or 2 teaspoons of peanut oil in a large skillet over medium-high to high. (I used a 14-inch stainless steel skillet.)
- Once pan is hot (oil will be lightly smoking), add half of the vegetables and a couple pinches of salt and cook, tossing only once or twice so the pieces have a chance to blister, until crisp-tender and lightly browned, about 4 minutes. Transfer to a plate. Add another 1 or 2 teaspoons of peanut oil to skillet (no need to wipe it out) and repeat process with remaining vegetables.
- Reduce heat to medium-high; add remaining 1 or 2 teaspoons of peanut oil to skillet, then add pork, spreading out into an even layer. Season with a couple pinches of salt and a pinch of red pepper flakes, if desired. Cook, undisturbed, until meat begins to brown underneath, about 2 minutes.
- Break up meat with a wooden spoon and add scallions, garlic scapes (if using), garlic, and ginger. Cook, stirring, until pork is crisp and mixture is very fragrant, about 2 minutes. (I used a mini-food processor to finely chop the scallions, garlic, garlic scapes, and ginger.)
- Add wine and soy sauce and return the vegetable to the skillet. Cook, turning to coat with pork mixture, until heated through, about 1 minute.
- Transfer stir-fry to a platter or large shallow bowl and drizzle with sesame oil. Serve with rice and hot sauce.
Posted in Greens, Pork, Quick, Recipes
Tags: asparagus, broccoli, bunching broccoli, Chinese, dinner, easy, fast, garlic scapes, ground pork, peanut oil, pork, quick, scallions, sesame oil, Sichuan, stir fry, sugar snaps, toasted sesame oil
More meatballs! This is an updated version of the classic British dish. Ottolenghi describes the key elements as “well-cooked meat, crisp pancake and velvety gravy.” He modified the popular dish by using ground pork in the meatballs. It was very hearty and rich.
The complete dish was time consuming to prepare, but the components can be made separately and ahead to save time, if desired. This recipe was adapted from The New York Times, contributed by Yotam Ottolenghi. I modified the baking times.
Yield: Serves 6 to 8
Time: about 2 hours
For the Batter:
- 4 large eggs
- 1 cup/240 ml whole milk
- 2/3 cup/160 ml India pale ale or another pale ale (I used Sierra Nevada)
- 2 T Dijon mustard
- 1 3/4 cups (225 g) all-purpose flour, sifted
- 1 tsp kosher salt
For the Gravy:
- 2 T sunflower or canola oil
- 1 T (15 g) unsalted butter
- 2 small onions (about 12 oz (350 g) total), halved and thinly sliced
- 2 rosemary sprigs
- 3 T balsamic vinegar
- 1 1/2 T all-purpose flour
- 2 cups/480 ml chicken stock
- 1/3 cup plus 1 T/100 ml India pale ale
- Kosher salt and freshly ground black pepper
For the Meatballs:
- 7 oz/200 g sourdough bread, crusts discarded and bread cut into 1/4-inch (1/2-centimeter) cubes
- 3/4 cup/180 ml whole milk
- 1 1/2 pounds/700 g ground pork
- 4 oz/115 g pancetta, very finely chopped (I used a food processor)
- 1/2 onion or 1 very small onion (about 3 oz/80 g), grated
- 1/3 packed cup/20 g roughly chopped parsley
- 4 garlic cloves, crushed
- 1 1/2 teaspoons lemon zest
- Kosher salt and black pepper
- 6 T/90 ml sunflower or canola oil
- 2 rosemary sprigs
- Heat the oven to 475°F/240°C, preferably on convection.
- Prepare the batter: Add the eggs, milk, beer and mustard to a large bowl, and whisk vigorously until foamy, about 1 minute.
- Add the flour and salt to a separate large bowl, making a well in the center, and pour the egg mixture into the well, in about four increments, whisking lightly each time until the flour is just incorporated. Whisk until there are no lumps and the ingredients are just combined, taking care not to overwork the batter.
- Set batter aside for at least 30 minutes, or while you continue with the next step.
- Prepare the gravy: Add the oil, butter, onions, rosemary and vinegar to a 9-by-13-inch (23-by-33-centimeter) baking dish (tin)(Do not use pyrex/glass). Bake, stirring a couple of times during cooking, until the onions are thoroughly collapsed and browned, about 20 minutes.
- Whisk together the flour, stock and beer in a bowl until smooth. Add 1/2 teaspoon salt and a good grind of pepper, then pour flour mixture into the baking dish.
- Return gravy to the oven and bake, stirring twice throughout, until the gravy is thick and rich, 20 to 25 minutes. Discard the rosemary sprigs and keep warm.
- While the gravy is cooking, prepare the meatballs: Soak the bread in the milk in a small bowl and set aside until the liquid is absorbed, 10 minutes. Use your hands or a fork to break apart the bread into a lumpy mash.
- In a large bowl, mix together the ground pork, pancetta, onion, parsley, garlic and lemon zest with 1 teaspoon salt and a generous amount of pepper. Add the bread and use your hands to knead the mixture until it is very well mixed. Shape into 12 large meatballs.
- Spread 2 tablespoons oil across the bottom of a large roasting pan (tin), about 9-by-13-inches (23-by-33-centimeters) in size. (I used an enameled cast iron baking pan.)
- Add the meatballs and bake for 7 to 10 minutes, or until some of their liquid has been released. Transfer the meatballs to a baking sheet (tray) lined with paper towels to absorb any excess moisture. Pour the liquid released from the meatballs in the roasting pan directly into the gravy, and then wipe the roasting pan dry.
- Add the remaining 4 tablespoons oil to the meatball roasting pan and return to the oven until very hot and beginning to smoke, about 7 to 10 minutes.
- Working as quickly as possible, pour the batter into the pan (it should bubble around the edges) and then add the meatballs and 2 rosemary sprigs. Return to the oven immediately and bake for 15 minutes.
- Reduce the temperature to 400°F/210°C (don’t open the oven!) and bake for 20 to 30 minutes more, or until golden and well risen. (If you want, near the end of baking time (when the custard is set), you can sneak the gravy into the oven to rewarm during the last 5 minutes of baking.)
- Serve immediately, with the gravy alongside.
Posted in Casserole, Pork, Recipes
Tags: British, casserole, comfort food, custard, dinner, gravy, ground pork, India pale ale, meatballs, Ottolenghi, pancetta, pork, pudding, rosemary, sourdough
This tasty and quick dish is listed as one of Bon Appétit’s Most Popular Recipes of 2019. It’s a great list! 🙂 The dish is inspired by pad kee mao, known as drunken noodles.
I used fresh noodles from an Asian grocery that were the most similar to fresh ramen noodles. This dish was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions and method. Great.
Yield: Serves 6 to 8
2.5 T extra-virgin olive oil
2 1/2 lbs ground pork, divided
1 2 1/2-inch piece fresh ginger, peeled, cut into thin matchsticks or finely chopped
10 large garlic cloves, thinly sliced
2 1/2 T granulated sugar
2 1/2 T tomato paste
2 sprigs basil, plus more for serving
6 T hot chili paste (I used sambal oelek)
5 T soy sauce
5 T unseasoned rice vinegar
2 lbs fresh ramen noodles or 16 to 20oz dried spaghetti
2 1/2 T unsalted butter
- Heat oil in a large wide heavy pot over medium-high. (I used a large enameled cast iron Dutch oven.)
- Add half of pork to pot, breaking apart into 6–8 large chunks with a wooden spoon. Cook, undisturbed, until well browned underneath, about 5 minutes. Turn pieces and continue to cook, turning occasionally, until pork is browned on 2–3 sides, about 5 minutes longer.
- Add ginger, garlic, sugar, and remaining pork to pot and cook, breaking up pork into small clumps, until meat is nearly cooked through, about 5 minutes longer.
- Add tomato paste and 2 basil sprigs. Cook, stirring occasionally, until paste darkens, about 2 minutes.
- Add chili paste, soy sauce, vinegar, and 2 1/2 cups water. Bring to a simmer, reduce heat to low, and cook, uncovered and stirring occasionally, until sauce is slightly thickened and flavors have melded, 30–45 minutes.
- Cook noodles in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente. Reserve 1 cup of pasta water. (I cooked 1 pound of noodles at a time for 1 minute each, removing the first batch with a bamboo strainer.)
- Add to cooked noodles to the pot with sauce along with butter and a splash of pasta cooking liquid. Simmer, tossing occasionally, until sauce begins to cling to noodles, about 1 minute. Pluck out basil sprigs.
- Adjust consistency with additional pasta water, as desired.
- Divide noodles among plates. Top with torn basil.
Posted in Pasta, Pork, Quick, Recipes
Tags: Asian, basil, dinner, drunken noodles, ginger, ground pork, noodles, pad kee mao, pork, ramen, rice vinegar, sambal oelek, spaghetti
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There are so many end-of-the-school-year parties this time of year. A great time to share a crowd-pleasing casserole! I brought this baked pasta dish to my son’s pre-County Championship Swim Meet pasta dinner. I was thrilled when my friend’s husband asked for the recipe. 🙂
This recipe was adapted from such a fun book- Mad Genius Tips: Over 90 Expert Hacks + 100 Delicious Recipes by Justin Chapple and the Editors of Food and Wine. I love Chapple’s column in the printed magazine and knew I would enjoy this book as well. The pasta and the meatballs cook in the oven. Truly genius!
- 1/2 pound ground pork
- 1/2 pound ground beef or ground turkey
- 1/2 cup plain dry bread crumbs
- 2 large eggs, lightly beaten
- 1/3 cup lightly packed basil, torn or chiffonade, plus more for garnish
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- coarse salt and freshly ground black pepper
- 1 pound ziti, rigatoni, rotini, fusilli, shells, or campanelle pasta
- 1 pound fresh mozzarella, torn into 1-inch pieces
- 28 oz (about 3 cups) prepared marinara sauce
- Preheat the oven to 400 degrees, preferably on convection.
- In a large bowl, combine the pork, beef/turkey, bread crumbs, eggs, 1/3 cup torn basil, 1/4 cup of Parmesan and 1 teaspoon each of salt and pepper; mix well.
- Using a cookie scoop, form the meat mixture into one-inch balls.
- In a 9-by-13-inch ceramic baking dish, spread half of the pasta in an even layer.
- Arrange half of the meatballs (about 16) and mozzarella on the pasta.
- Spoon half of the marinara on top and season with 1/2 teaspoon of salt.
- Repeat with the remaining pasta, meatballs, cheese, and marinara. Season with 1/2 teaspoon of salt.
- Place baking dish on a rimmed cookie sheet. Add 2 1/2 cups of water to the baking dish and cover tightly with foil.
- Bake for about 1 hour, until the pasta is tender and most of the liquid is absorbed.
- Uncover and bake for 5 minutes longer, until lightly browned.
- Let stand for 5 minutes. Garnish with basil and parmesan and serve.
Make Ahead: The baked pasta can be refrigerated overnight. Reheat gently.
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Posted in Casserole, Chicken (Poultry), Pasta, Pork, Recipes
Tags: baked ziti, basil, casserole, dinner, fresh mozzarella, ground beef, ground pork, ground turkey, kid friendly, meatballs, Parmigiano Reggiano, pot luck, rigatoni
I’m sure you’ve rushed around the grocery store thinking you’ve purchased the necessary ingredients to throw together a “quick” weeknight meal. Right? I thought that was the case for me… When I started to prepare this dish, I realized that I had ground pork instead of pork sausage and butternut instead of kabocha squash. I’m blaming holiday stress and distraction. (Well, truth be told, the squash was a conscious substitution- no fabulous kabocha to be found.)
This recipe was adapted from Bon Appetit, contributed by Chris Morocco. I doubled the recipe, used ground pork instead of pork sausage (oops!), seasoned accordingly, butternut instead of kabocha squash, and cashews instead of peanuts. I also omitted the sugar. I roasted the squash instead of steaming and sautéing it. We let the dish stand alone, but it would also be wonderful accompanied by rice. Delicious!
Yield: 4 Servings
- 1 medium butternut or kabocha squash, cut into 1-inch pieces, approximately 4 cups
- 2 tablespoons extra virgin olive oil, divided
- 1 pound (80 percent lean) ground pork
- 1 tsp coarse salt, plus more for squash
- 1/2 tsp freshly ground black pepper, plus more for squash
- dash or two of red pepper flakes, to taste
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp paprika
- 6 garlic cloves, sliced
- 1 large shallot, chopped
- 2 serrano chiles, seeded and sliced
- 1 T finely grated peeled ginger root
- 1/4 cup fresh lime juice (from 1 large lime)
- 4 tsp fish sauce
- 4 scallions, thinly sliced
- salted, roasted peanuts or cashews and chopped cilantro, for serving, as desired
- Pre-heat oven to 425 degrees, preferably on convection roast.
- Toss squash with 1 T olive oil and season liberally with salt and pepper. Place squash on a parchment paper-lined rimmed baking sheet and roast in the oven until tender, about 25 minutes. Let cool slightly.
- Meanwhile, heat remaining 1 tablespoon of oil in a large skillet. Add pork, 1 teaspoon salt, 1/2 teaspoon ground pepper, red pepper flakes, oregano, thyme, and paprika; cook, breaking into large pieces and stirring occasionally, until browned and cooked through, about 5 minutes.
- Add garlic, shallot, chiles, and ginger and cook, stirring often, just until softened, about 2 minutes.
- Add roasted squash, lime juice, fish sauce, and scallions; toss to combine.
- Serve stir-fry topped with nuts and cilantro, as desired.
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Posted in Pork, Quick, Recipes
Tags: butternut squash, cashews, chile, cilantro, dinner, fish sauce, ground pork, kabocha squash, lime, peanuts, quick, scallions, serrano chiles, squash, stir fry
As I love sharing recipes, I am also thrilled when someone shares a recipe with me! 🙂 My son’s swimming coach texted me the link to this wonderful dish after she made it for her family. What fun! She knew we would enjoy it too.
This recipe was adapted from Today.com, contributed by Padma Lakshmi. I doubled the garlic, reduced the pork, used large onions, and seeded the jalapeños. We ate it over brown Basmati rice with cornbread on the side. Full-flavored and absolutely fabulous!
Yield: Serves 6
- 1 pound tomatillos, husks removed and quartered
- 2 avocados, peeled and pitted
- 4 jalapeños, seeded
- 1 cup fresh cilantro
- 4 tablespoons lime juice
- coarse salt
- 3 tablespoons plus 2 teaspoons olive oil, divided
- 2 tablespoons white wine vinegar
- 8 cloves garlic
- 2 tablespoons sesame seeds, divided
- 2 large yellow onions, diced
- 1 tablespoon dried oregano, preferably Mexican
- 1 teaspoon cumin seeds
- 1 teaspoon crushed red pepper flakes
- 1 1/4 to 1/2 pounds ground pork
- 1 shot tequila, preferably Alejo
- 15 oz can cannellini beans, drained
- 2 cups chicken stock
- 1 lime, juiced, optional
- rice, for serving, optional
- In a blender (I used a Vitamix), combine the tomatillos, avocados, jalapeños, four cloves of garlic, cilantro, lime juice, 2 teaspoons of olive oil, salt, 1 tablespoon of sesame seeds and 2 tablespoons of white wine vinegar. Puree until smooth. (Side note: This makes a great salsa verde sauce on its own; you may want to buy double the ingredients and use the extra as a dipping sauce for other savory treats!)
- In a heavy soup pot, heat 3 tablespoons of olive oil over medium heat. Slice remaining four cloves of the garlic in half, and cook for 1 minute.
- Add the onions, oregano, cumin, remaining sesame seeds and red pepper flakes, and cook for 4 to 5 minutes, until onions are translucent.
- Add the ground pork and cook until no longer pink, about 6 minutes.
- Add in the shot of tequila.
- Add the tomatillo sauce, beans and water or stock to the pork mixture.
- Bring to a gentle boil. Reduce heat to low, and simmer for 30 minutes, stirring often.
- Stir in the lime juice just before serving, if desired.
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Posted in Pork, Recipes, Soups, Stews, & Chowders
Tags: avocado, cannellini beans, chile, chili, cilantro, cumin seeds, dinner, ground pork, jalapeños, lime juice, Mexican, Padma Lakshmi, pork, stew, Super Bowl, tequila, tomatillos, verde, Vitamix