Wednesday 29 January 2014

MEXICAN PORK STEW

How perfect is this for Super Bowl? Hearty, heavy, delicious and maintenance free. It just happily cooks away whilst you enjoy the game (or more importantly, the commercials and the half-time show!)


MEXICAN PORK STEW



5 lbs pork shoulder, cut into 2 1/2” cubes
Salt 
Pepper
Chili powder
Olive Oil
1/2 lb bacon. chopped
1/2 lb chorizo sausage, sliced
2 large onions, minced
2 large carrots, diced
4 poblano or Anaheim peppers, seeded and chopped
12 large garlic cloves, minced
1 cup dried beans (black, pinto, chickpea or combination), rinsed well
2 28 oz cans of whole tomatoes, broken-up a bit with the back of a spoon
4 canned chipotle peppers, chopped 
2 tablespoons adobo sauce (from canned chipotles)
1/4 cup Worcestershire sauce
2 tablespoons malt vinegar (or red vinegar)
3 cups low-sodium chicken broth
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon pepper

TOPPINGS:

Cilantro, rough chopped
Scallions, chopped
Grated Cheddar or Monterey Jack, or combination
Sour Cream or Plain Yogurt
Jalapeño slices
Chili Flakes
Fresh tomatoes, diced
Avocado, sliced


Sprinkle pork cubes with salt, pepper and chili powder and toss with olive oil. Let rest for about 1/2 hour.

Preheat oven to 500 degrees. Place pork cubes on 1 or 2 large baking trays, so that they are in a single layer and do not overlap. Roast for about 15 minutes, or until nicely browned.

Heat a large skillet over medium-high heat. Brown the bacon. Remove with a slotted spoon to a paper towel lined plate. Repeat this process with the chorizo, removing the browned slices and placing on the plate with the bacon.

In the remaining bacon fat, sauté the onions and carrots until nicely browned. Add the poblano peppers and cook for another five minutes. Add the garlic for another 2-3 minutes, making sure it doesn’t burn. 


In a large slow-cooker place browned pork with it’s juices, bacon, chorizo, browned vegetables and all remaining ingredients. Mix well.
Cook on Low for 8-10 hours, stirring after about 6 hours. If mixture seems too dry, you could add a bit of water or broth.


Serve with bowls of toppings on the side.

Monday 20 January 2014

BLUE CHEESE STEAK

 VIRTUES OF HEDONISM

by Shelley Kary

Ah hedonism. That pleasure seeking scamp, swaggering in just as you’ve vowed to live a life of virtuous self-denial.  Of course your mind and soul long to live clean and to give back. But an aged ribeye lingers in your mind and the blue cheese left from Christmas isn’t going to eat itself. Not to mention that uncorked Chateauneuf-du-Pape gifted from some generous spirited colleague. The heart and taste buds want what they want. It’s the age old battle of the psyche.

Sure hedonism’s gotten a bad rap through the centuries. It’s not high-minded enough, not compassionate or of service to others. And fully unleashed it can be damaging to our own bodies and spirits. All true. Hard-core samaritans believe it should be abandoned completely in pursuit of higher minded, worthy goals. 

And while this viewpoint has its merits, why can’t we have it both ways? Why can’t we be of service to others and get a heck of a kick out of life? Throw in a little decadence now and then. Otherwise, how can we possibly survive the inescapable pummeling that the world will occasionally hand us?

I want to enjoy life and I want others to enjoy life. So I want my life to reflect this simple value regularly, albeit in small ways.

Which is exactly where this steak comes in. (Especially if the beef happens to be raised locally and free to roam a grassy pasture.) You receive pleasure. You give pleasure. 
Yin Yang. All of this while providing some vitally important nutrition.

So come on. A little hedonism is good for the soul.


GRILLED STEAK WITH BLUE CHEESE


           Ribeye Steaks
           Steak Spice
           Chipotle Powder
           Dried Thyme Leaves
          Dash of Sea Salt
          Freshly Ground Pepper
          Olive Oil
         Worcestershire Sauce
         Blue Cheese, crumbled (your favourite type. I used Danish here, but a gorgonzola would be great as well)

Sprinkle both sides of the  steaks liberally with steak spice, chipotle powder, and thyme. Add a dash of salt and pepper. Then drizzle olive oil over both sides and rub in with the back of a spoon. Let rest for 30 minutes.

Heat an indoor grill pan to medium high. Once the pan is hot, grill steak for about 5-8 minutes, depending on thickness of the steak.

Flip steak. Immediately drizzle with a few tablespoons of Worcestershire, and top with the crumbled blue cheese. Let the cheese melt while the steaks finish cooking, another 5-8 minutes. (I actually used a meat thermometer this time, because my steaks were quite thick. They came out perfectly)

Allow steaks to rest under loosely draped foil, and then eat up!