Pork & Asparagus Soba Noodles with Tahini-Chili Crisp Sauce

I have two recipes that incorporate chili crisp to share. This saucy dish was subtly spicy and very creamy from the tahini. It had a deep sesame flavor. Next time, I may add a bit more soy sauce and rice vinegar to the sauce.

This recipe was adapted from Bon Appétit, contributed by Kendra Vaculin. It was a perfect springtime meal.

Yield: Serves 4 to 6

• 5 T (1/3 cup) chili crisp
• 5 T (1/3 cup) tahini
• 3 T soy sauce, plus more, to taste
• 3 T unseasoned rice vinegar, plus more, to taste
• 12 to 12.8 oz dried soba noodles
• 1 bunch asparagus, trimmed, cut into 2″ pieces
• 2 T vegetable oil (I used canola oil)
• 1 lb ground pork
• thinly sliced scallions and/or cilantro, for serving
• 1/2 T to 1 T sesame seeds, toasted, for serving

1. Whisk chili crisp, tahini, soy sauce, and rice vinegar in a small bowl. Taste and adjust seasonings, as desired. Set sauce aside.
2. Toast sesame seeds in a 350 degree oven until fragrant and lightly browned, stirring once or twice, about 5 to 10 minutes.
3. Cook soba noodles in a large pot of boiling water until almost cooked, about 2 minutes.
4. Add asparagus pieces; cook until noodles are al dente and asparagus is crisp-tender, about 1 minute. Drain, reserving 1 cup cooking liquid.
5. Rinse noodles and asparagus under cool running water; reserve pot.
6. Heat oil in a medium skillet over medium-high.
7. Cook ground pork in an even layer, undisturbed, until browned, about 5 minutes. Continue to cook, stirring and breaking up with a wooden spoon, until cooked through, about 3 minutes. (Use a splatter screen!)
8. Add reserved sauce and cook, scraping up browned bits, 1 minute.
9. Transfer pork mixture, noodles, and asparagus to reserved pot. Add 2/3 cup cooking liquid; cook over medium heat, stirring gently with spoon and adding more cooking liquid if needed, until noodles and meat are well coated, about 2 minutes.
10. Serve topped with thinly sliced scallions, cilantro (if using), and toasted sesame seeds.

Rigatoni Amatriciana

We may have a new favorite pasta dish in my house! I have already made this dish a couple of times. We didn’t even miss the garlic. 😉 It is an incredible version of the classic- a perfect weeknight dish.

The recipe was adapted from a Food and Wine “staff favorite” recipe, inspired by sommelier Arjav Ezekiel, co-owner of Birdie’s in Austin, contributed by Anna Theoktisto. We ate it with our favorite garlic bread and green salad, of course.

Yield: Serves 4 to 5

• 2 T olive oil
• 1 medium or large yellow onion, finely chopped (about 1 1/2 cups)
• 1 (4 oz) package chopped pancetta
• 1/4 teaspoon crushed red pepper
• 1 (28 oz) can whole plum tomatoes (I used San Marzano)
• 1/4 teaspoon kosher salt
• 1 pound uncooked rigatoni pasta
• 1 1/2 ounces Parmigiano-Reggiano cheese, finely shredded (about 2/3 cup), plus more for serving
• 3/4 ounces pecorino Romano cheese, finely shredded (about 1/4 cup), plus more for serving
• 2 T unsalted butter
• finely chopped fresh flat-leaf parsley, for garnish

1. Heat oil in a large, deep skillet over medium. (I used a large enameled cast iron pan.)
2. Add onion, and cook, stirring often, until softened, about 4 minutes.
3. Stir in pancetta; cook, stirring often, until pancetta begins to render, about 4 to 5 minutes.
4. Stir in crushed red pepper.
5. Using your hands or a wooden spoon, crush tomatoes; add tomatoes and their juices to skillet. Bring to a boil over medium; reduce heat to medium-low, and simmer, stirring often, until flavors meld and mixture thickens, about 20 minutes.
6. Stir in salt. Remove from heat.
7. While sauce cooks, bring a large pot of salted water to a boil over high. Add rigatoni, and cook according to package instructions for al dente, about 13 minutes. Drain, reserving 1 cup cooking liquid.
8. Add rigatoni, 1/2 cup of the reserved cooking liquid, Parmigiano-Reggiano, pecorino Romano, and butter to sauce in skillet.
9. Cook over medium, stirring constantly, until sauce thickens and coats pasta, about 2 minutes.
10. Remove from heat, and garnish with parsley. Serve with additional Parmigiano-Reggiano and pecorino Romano cheeses, as desired.

Mexican-Style Chipotle-Lime Pork Cutlets

I chose these flavor-packed pork tenderloin cutlets to serve with Mexican-style roasted broccoli and cauliflower steaks. The dishes complemented each other very nicely.

The dish was based on a Mexican dish called cecina enchilada, thinly sliced pork marinated in a chili sauce. This recipe was adapted from Milk Street, contributed by Diane Unger. I modified the proportions. Serving rice on the side was essential to soak up every drop of the wonderful sauce. Simple and delicious.

The grilled pork could also be sliced and used as a taco filling with chopped white onion and fresh cilantro. Rice and refried beans would make this a complete meal as well. Next time!

Yield: Serves 8

• 2/3 cup extra-virgin olive oil
• 2 T ground cumin
• 2 T sweet paprika
• 4 tsp ground coriander
• 4 tsp packed brown sugar
• 8 medium to large garlic cloves, thinly sliced
• 2 pork tenderloins, about 1 1/4 pound each, trimmed of silver skin
• Kosher salt and freshly ground black pepper
• 2 chipotle chilies in adobo, chopped, plus 2 tablespoons adobo sauce (can use more, to taste)
• 2/3 cup lime juice
• 1/2 cup finely chopped fresh cilantro

1. In a microwave-safe bowl, combine the oil, cumin, paprika, coriander, sugar and garlic. Microwave on high until the garlic is softened, about 1 minute.
2. Measure out 6 tablespoons of the seasoned oil, including some of the solids, into a large baking dish.
3. Cut each tenderloin in half crosswise, then cut each piece in half lengthwise.
4. Between sheets of plastic wrap, use a meat pounder to pound each piece to an even 1/8-inch thickness.
5. Place the meat in the baking dish, turning to coat on all sides with the oil mixture. Cover and refrigerate while you make the sauce and prepare the grill.
6. Into the remaining oil mixture, whisk 1 1/2 teaspoons salt, 1 teaspoon pepper, the chipotle chilies, adobo sauce, lime juice and cilantro. Set aside.
7. Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Cover and heat the grill for 5 to 10 minutes for charcoal or about 15 minutes for gas, then clean and oil the cooking grate. (I used a gas grill.)
8. Place the pork in a single layer on the grill (on the hot side if using charcoal) and cook until well browned, about 2 minutes.
9. Using tongs, flip each piece and cook for 1 minute. Transfer browned side up to a platter. (See Tip)
10. Stir the sauce to recombine, then drizzle 1 tablespoon over each cutlet. Tent with foil and let rest for 5 minutes. Serve with the remaining sauce on the side.

Tip: Don’t grill the second sides of the cutlets for more than about 1 minute or they will overcook. Aim to get charring on only the first sides, then serve the pork charred side up.

One-Pot White Bean & Sausage Stew

This is another one-pot, cold weather, comfort food stew. Before our first snow, I rescued some rosemary and thyme from my garden- I was so happy to incorporate both in this dish. 🙂

The recipe was adapted from The New York Times, contributed by Melissa Clark. I added parmesan rind to the pot while the beans were simmering. I also modified the method and used an immersion blender to purée some of the beans after they were cooked to add creaminess to the finished dish.

The recipe can also be adapted to make in a slow cooker, noted below. Easy and delicious with rich and deep flavor.

Yield: Serves 6 to 8

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1+ pounds sweet Italian sausage, sliced 3/4-inch thick (I used 5 links)
• 1 tablespoon tomato paste
• 1/2 teaspoon ground cumin
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 1 large yellow onion, chopped
• 4 garlic cloves, finely chopped
• 1 pound dried great Northern beans, rinsed and picked through
• 4 cups (1 quart) water
• 4 cups (1 quart) chicken or turkey stock (I used homemade turkey stock)
• 2 teaspoons kosher salt, or to taste
• 2 thyme sprigs
• 1 large rosemary sprig
• 1 bay leaf
• parmesan rind, optional
• 2 teaspoons balsamic vinegar, plus more for serving
• 1/2 teaspoon black pepper, plus more to taste
• minced parsley, for garnish, optional

1. Heat oil in a large stockpot over medium-high. (I used a large enameled cast iron Dutch oven.)
2. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
3. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes.
4. Add the carrots, celery, and onion. Cook, stirring, until the vegetables have softened, about 5 minutes.
5. Add the garlic and stir for an additional 30 seconds to 1 minute.
6. Stir in the beans, 4 cups water, 4 cups stock, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil.
7. Then reduce heat to low, add the parmesan rind (highly recommend!), cover the pot, and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged. (I covered the pot and did not have to add any additional liquid.)
8. To add creaminess, use an immersion blender to purée some of the stew. (I blended for about 10 seconds.)(Alternatively, 1 or 2 cups of beans can be removed, puréed, and returned to the pot.)
9. When beans are tender, return the sausage to the pot. Simmer for 5 minutes.
10. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil, if desired. Garnish with parsley, if desired.

To Make the Stew in a Slow Cooker:

1. Add all of the ingredients, except the sausage and garnishes, and 7 cups water/stock (instead of 8) to the machine.
2. Cook on low for 8 hours. (It holds well on low for 2 more hours.)
3. When you’re ready to serve, roast the sausage on a sheet pan at 425 degrees for about 20 minutes.
4. Slice and add the sausage, as well as any accumulated juices from the pan, to the soup. Warm through and serve.

One-Pot Baked Ziti with Italian Sausage & Spinach

In New York, today is a day for cheesy snow-day comfort food.

This dish could be made in a single pot but I must confess that I transferred the pasta to a casserole dish prior to browning it in the oven. This was completely unnecessary but I liked the increased surface area exposed for browning.

The recipe was adapted from Cook’s Country. I modified the method and proportions. I also used crushed tomatoes and fresh mozzarella. We ate it with garlic bread and green salad. Great.

Yield: Serves 8

• 10 to 11 ounces (about 4 links) sweet Italian sausage, casings removed
• 6 large garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (28-ounce) can diced tomatoes
• 1 teaspoon coarse salt
• 3/4 teaspoon dried oregano
• 3/4 teaspoon granulated sugar
• 1/4 teaspoon red pepper flakes
• 2 2/3 cups water
• 16 ounces (1 pound) ziti
• 1/2 cup (8 tablespoons) chopped fresh basil (chiffonade)
• 9-10 ounces (9 cups) baby spinach, coarsely chopped
• 8 ounces whole-milk fresh mozzarella cheese, cut into 1/4-inch pieces (about 1 1/2 cups)
• 2 2/3 ounces Parmesan cheese, grated (about 1 1/3 cups), divided (I used Parmigiano-Reggiano)
• 11 ounces whole-milk ricotta cheese

1. Cook sausage in Dutch oven over medium-high heat, breaking up pieces with spoon, until lightly browned, about 5 minutes. (I used a large enameled cast iron Dutch oven.)
2. Add garlic and cook until fragrant, about 30 seconds.
3. Stir in crushed tomatoes, diced tomatoes and their juice, salt, oregano, sugar, and pepper flakes. Bring mixture to boil, reduce heat to medium-low, and simmer until thickened, about 10 minutes.
4. Stir in water, pasta, and 6 tablespoons chopped basil. Increase heat to high and bring to boil.
5. Reduce heat to medium and simmer vigorously, uncovered, until pasta is still very firm but just starting to soften, 6 to 8 minutes, stirring frequently.
6. Adjust oven rack 8 inches from broiler element and heat broiler. (I set my oven to Broil+Max @450 degrees.)
7. Remove pot from heat and stir in spinach, half of the mozzarella, and 1 cup grated Parmesan. If using a separate casserole dish, transfer the mixture after incorporating the spinach and cheese. (I placed the casserole dish on a rimmed baking sheet and covered the handles with foil to protect them.)
8. Dollop surface of pasta evenly with spoonfuls of ricotta.
9. Top with remaining mozzarella and Parmesan.
10. Broil ziti until cheese is bubbling and beginning to brown, 5 to 7 minutes, rotating the pan halfway through the cooking time.
11. Transfer to wire rack and let cool for 10 minutes.
12. Sprinkle with remaining 2 tablespoons basil and serve.

Buttermilk Cornbread Dressing with Italian Sausage

I loved that this recipe used buttermilk to moisten the stuffing- in addition to the more typical stock and butter. The sausage was not overpowering in the finished dish but added great flavor. I used locally made sweet Italian sausage with fennel seeds- perfect.

This recipe was adapted from the New York Times, contributed by Yewande Komolafe. The sausage could be omitted for a vegetarian version. The original recipe notes that if store-bought or boxed mix cornbread is used, it should be crumbled and and spread out on a sheet pan to dry for 4 to 12 hours prior to assembling the dish. I made the accompanying cornbread recipe, which does not require drying time, two days prior to making the dish.

Yield: 8 to 10 servings

For the Cornbread:

• 8 T/115 grams/1 stick unsalted butter, melted, plus more for brushing the pan
• 1 1/2 cups/250 g medium-coarse yellow cornmeal
• 3/4 cup/114 g all-purpose flour
• 1/4 cup/55 g granulated sugar
• 3 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/4 tsp baking soda
• 2 cups/470 milliliters buttermilk, preferably full-fat (I used low-fat)
• 2 large eggs, lightly beaten

For the Dressing:

• 3 T unsalted butter, melted, plus more for the pan
• 1 T neutral oil, such as grapeseed or canola, plus more if needed
• 1 pound loose pork sausage (I used sweet Italian sausage)
• 1 large yellow onion, very finely chopped (2 cups)
• 4 celery ribs, very finely chopped (2 cups)
• 8 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp fennel seeds
• 2 T chopped fresh sage (from 10 large leaves)
• coarse salt and freshly ground black pepper
• 1 recipe cornbread for dressing, broken into 1-inch pieces, or 10 cups loosely packed cornbread
• 1 1/2 cups chicken, turkey or vegetable stock
• 1 cup buttermilk, preferably full-fat (I used low-fat)

To Make the Cornbread:

1. Heat oven to 400 degrees, preferably on convection.
2. Butter the bottom and sides of a 10-inch skillet, preferably cast-iron, and set aside.
3. In a medium bowl, whisk the cornmeal, flour, sugar, baking powder, salt and baking soda. (I weighed the dry ingredients when possible.)
4. Make a well in the center and pour in the buttermilk and eggs. Use a wooden spoon or spatula to stir until incorporated.
5. Fold in the melted butter.
6. Pour the batter into the prepared skillet and smooth the top.
7. Bake until the top is lightly browned and the sides pull away cleanly from the skillet, about 25 to 30 minutes.
8. Cool completely and serve warm or room temperature, or reserve to make cornbread dressing.

To Assemble & Bake the Dressing:

1. Heat oven to 375 degrees, preferably on convection. Butter a 9-by-13-inch baking dish.
2. Heat a large skillet over medium and pour in the oil.
3. Add the sausage and cook, using a wooden spoon to break it into small pieces, until the meat is cooked through and no longer pink, about 8 minutes.
4. Transfer the cooked sausage to a plate, keeping any fat in the skillet. Add a few additional tablespoons oil if needed to evenly coat the bottom.
5. Add the onion and celery to the skillet. Cook over medium heat, stirring occasionally, until softened, about 6 minutes.
6. Add the garlic, thyme, oregano, fennel seeds and sage, and cook until fragrant, about 1 minute.
7. Return the cooked sausage to the skillet and stir to incorporate. Season to taste with salt and pepper.
8. Transfer the mixture to a large bowl, add the cornbread pieces and toss to combine.
9. Pour in the stock and buttermilk, and stir until well mixed. Taste and adjust seasoning with salt and pepper if necessary.
10. Transfer the cornbread mixture to your prepared dish and spread evenly.
11. Drizzle the melted butter over the top.
12. Cover the dish with foil and bake until heated through, 30 to 35 minutes.
13. Raise the oven temperature to 400 degrees, remove the foil and bake until the surface is golden brown in spots, 15 to 20 minutes.
14. Cool for at least 10 minutes before serving warm.

Sesame Stir-Fried Pork Tenderloin with Shiitakes

This quick weeknight dish was packed with flavor. The seasonings had a great balance too. The original recipe notes that tofu can be substituted for the pork to make a vegetarian version.

This recipe was adapted from 177milkstreet.com, contributed by Dawn Yanagihara. I reduced the amount of kimchi and increased the amount of garlic. This dish could definitely gobble up more kimchi- I may incorporate the full amount next time. I served it over brown Basmati rice to make a complete meal. Wonderful!

Yield: Serves 4 to 6

• 1 pound pork tenderloin, trimmed of silver skin (can substitute 14 oz extra-firm tofu, drained and cut into 1-inch cubes)
• 1 1/2 to 2 1/2 cups Napa cabbage kimchi, drained, large pieces chopped, with 2 T reserved juice (I used 10.6oz jar of Trader Joe’s kimchi)
• 2 1/2 T soy sauce, divided (I used reduced sodium soy sauce)
• 1/2 tsp coarse salt
• 1/2 tsp freshly ground black pepper
• 2 to 3 T grapeseed oil, or other neutral oil
• 8 oz fresh shiitake mushrooms, stems discarded, caps sliced 1/4-inch thick
• 6 large garlic cloves, thinly sliced
• 3 T mirin
• 1 T toasted sesame oil
• 2 T sesame seeds, toasted
• 5 scallions, thinly sliced
• brown Basmati rice, for serving, optional (I used 1 cup rice cooked in 2 cups stock)

1. Cut the tenderloin in half lengthwise, then slice each half crosswise about 1/4-inch thick.
2. In a medium bowl, stir together the pork, 1 tablespoon of the reserved kimchi juice, 1 tablespoon of the soy sauce and 1/2 teaspoon black pepper.
3. In a 12 or 14-inch skillet over high, heat 1 tablespoon of the grapeseed oil until beginning to smoke. Swirl to coat the pan, then add the pork and cook, stirring, until no longer pink, about 4 minutes. Transfer to a clean bowl.
4. In the same pan over medium-high, heat 1 tablespoon of the remaining oil until beginning to smoke.
5. Add the mushrooms and 1/2 teaspoon of salt. Cook, stirring occasionally, until the liquid released by the mushrooms has mostly evaporated, about 5 minutes.
6. Stir in the remaining 1 tablespoon oil, if necessary (I omitted it), and the garlic and cook until fragrant, about 1 minute.
7. Return the pork to the pan with any accumulated juices and cook until the juices evaporate, 30 to 60 seconds.
8. Add the kimchi, mirin, the remaining 1 tablespoon kimchi juice and the remaining 1 1/2 tablespoons soy sauce. Reduce to medium and cook, stirring and scraping up any browned bits, until the kimchi is heated through, about 3 minutes.
9. Stir in the sesame oil, half of the sesame seeds and half of the scallions.
10. Transfer to a bowl or platter, over rice, if desired. Sprinkle with the remaining scallions and sesame seeds. Serve.