Archive for Pork Recipes
For Dad: Grilled Pork Shoulder With Chimichurri Sauce
Posted by: | Comments
Swanky, breathtaking, and slightly over the top, Aspen, Colorado is a food lovers dream. Home to the mother of all food festivals, the Food and Wine Classic, the ski town we call home boasts amazingly decadent eats throughout the year.
One of our favorite locals is Chef Ryan Hardy, Executive Chef of Montagna Restaurant in the Little Nell Hotel. In addition to his incredibly delicious creations, here’s why we love him. Ryan’s artisan style of handcrafted food uses local grass fed beef from the neighboring town of Carbondale, as well as local fresh eggs and herbs. He cures his own prosciuttos, makes his own fresh fruit preserves, and even creates his own cheese. If we could classify Chef Ryan Hardy as a ski run, he would surely be a double black diamond gem.
Chef Ryan was recently featured on The Today Show grilling a “Perfect Pork” recipe for Fathers Day, his own grilled creation featuring pork shoulder with chimichurri sauce served with a peach, tomato and basil salad.
Read on for the video and recipe Read More→
A Chef Keith Floyd Tribute: Pork with an Apple Puree
Posted by: | Comments
via cc, flickr user ~Katiya~
Sadly, the UK Tv chef Keith Floyd passed away this week.
Floyd began cooking for the British army, and after several years of international chef/owner restaurant experience, moved on to BBC television, beginning with the show “Floyd on Fish” in the 1980′s. Celebrity chef Marco Pierre White said this: “a little piece of Britain has died with Floyd that can never be replaced.”
And words from Chef Heston Blumenthal included: “I don’t know how he got away with what he did” and that Floyd “redefined cooking programs, and was great fun to watch.” Read the full tribute from Caterer Search here.
Today our tribute to Chef Keith Floyd is is a video recipe where he prepares and shares “Pork Normande” aka “Pork in cider & calvados apple puree” from his BBC tv show “Floyd on Food”.
Read on for the recipe Read More→
Aspen Spotlight: Chef Michael Symon
Posted by: | Comments
The plethora of celebrity chefs attending the Food & Wine Classic in Aspen was overwhelming and enlightening. Always in awe off all legendary chefs, several of them truly carved a footprint for being approachable, personable, and happy to talk with their fans. In addition to Stepanie Izard, Michael Chiarello, Richard Blais, Hosea Rosenberg, and Ming Tsai, we also fell quickly into chefophile love with Chef Michael Symon.
Owner and Executive Chef of Lola and Lolita in Cleveland and Roast in Detroit, Michael held the title of a Food & Wine Best New Chef in 1998, and is recently was named as a James Beard Best Chef in America in the Great Lakes Region for 2009. He has also been a winner on Iron Chef America, and a host on the Food Network show Melting Pot, as well as Dinner Impossible. An wrestler in high school, Michael’s strong presence is softened by his frequent high pitched laugh, and even the most timid of foodies are sure to feel comfortable after a few minute of hearing him speak. I attended his cooking demo entitled “In Praise of Pork” (who could miss that one?) with Chef John of Food Wishes to my left in our prime 2nd row seats. Chef John caught an amusing moment on video of Michael Symon describing his conversation with Tom Colicchio on how to rename “Pork Belly” on his menu for greater customer appeal in the restaurant. This truly is a must see, check it out!
In the demo, Michael prepared a braised pork belly with pickled green tomatoes. Mr “meatcentric” admitted to loving all portions of pork, such as pork tenderloin, but said that he is partial to the fattier portions of the animal such as pork belly for having the best texture and flavor. Here is the recipe for you to make at home, courtesy of Michael Symon, thank you!
Braised Pork Belly
Ingredients:
2 lbs of pork belly, skin removed
2 tbsp of kosher salt
1 tsp sugar
1 tbsp coriander seeds
1 tbsp crushed red pepper
1 tsp cinnamon
Grated zest of 1 orange
1 red onion sliced
1 carrot sliced
1 bay leaf
1 cup of white wine
1 quart chicken stock
1 cinnamon stick
Mix together the salt, sugar, coriander seeds, crushed red pepper, ground cinnamon and orange zest. Rinse the pork belly and pat dry. Coat the pork belly with the seasoned salt and place in a sturdy resealable plastic bag, and refridgerate overnight or for 24 hours.
Preheat the oven to 275F. Rinse the seasoning off of the pork belly, pat dry. In a large pot, combine the onion, carrot, garlic, bay leaf, white wine, chicken stock and cinnamon stick, bring to a simmer. Place the belly in a casserole dish or dutch oven and pour the liquid over it. Cover and bake for 7 hours.
Remove the casserole from the oven and let the pork belly cool in the liquid, let cool until ready to serve.
In the demo he cut the pork into sandwich friendly slices, making a savory baguette sandwich topped with pickled green tomatoes.
I had several questions to ask him after the show, but had to put on my nursing hat for 10 minutes, ask Chef John about that one! All and all a very memorable lesson in pork, and if you are lucky enough to live in Michigan or Ohio, absolutely pay a visit to one of Michael Symon’s restaurants. Also be sure to visit Amazon and preorder his new cookbook due for release in November, Michael Symon’s Live to Cook: Recipes and Techniques to Rock Your Kitchen.
For more delicious Michael Symon recipes, check out:
- His top 100 Food Network recipes
- Pickled Chilli Peppers
- Greek Meatballs and Tomato Salad from the Dinner Impossible show
- For Scallops with a Warm Ginger Vinaigrette, Roast Salmon with Ancho Chili Ginger Sauce and Couscous,Pork Shoulder braised in Ginger Beer, and Ginger Mango Rice Pudding with Thai Basil recipes go here
- Spicy Sriracha Chicken Wings a must try recipe receiving 10 5 star ratings from food network reviewers
- Spicy Tomato and Blue Cheese Soup
- Creamed Corn
- Cheesy BLT’s
- Famous Mac and Goat Cheese
- And a delicious looking Sopressata, Prosciutto, Mozzarella, Egg, and Basil Breakfast Sandwich recipe.
Also be sure to feast on savory Food & Wine Classic in Aspen photos from our slideshow!
One Ham, 5 Meals. Chef Recipes from Walter Staib
Posted by: | CommentsFrom the Chef’s Kitchen chef Walter Staib bakes a Dietz & Watson ham, and makes 5 meals from it. This video shares his economical recipes for a pineapple glazed ham, a ham and pepper potato hash, a cabbage ham and potato soup, as well as two creative ham sandwich recipes. You may view and print the detailed written recipes here.
