August 2009 Archives

Smoked Chipotle Citrus Pulled Pork

It's summertime . . . a season dedicated to great slow smoked meats and ice cold beer!  Sometimes there is just nothing better than a pulled pork sandwich and a tall iced glass of ale.  If you've been reading this website, you know that I am a big fan of the Big Green Egg smoker/grill.  It's one of the best investments I've made in my culinary world.  And when I smoke pork, it's always in the Egg.  However, this recipe can also be made in an oven, regular grill or even a slow cooker or CrockPot.  But in my house, the Egg reigns supreme!

When you want succulent and sweet pork for your sandwiches, I always recommend buying a bone-in pork butt.  In my opinion, any meat that is still attached to the bone will end up having more flavor than the boneless variety.  This includes pork chops too.  So find a good quality pork butt at your local butcher.

When you decide to smoke anything, expect to invest the proper time into properly marinading and then of course slow cooking the meat.  This isn't fast.... but it's easy and the pork will be packed with so much flavor that it's well worth your time.  Pork can be so flavorful in its own right, I consider a rub or marinade optional.  Sometimes, I just season it with a bit of salt and pepper the night before and that's all it needs.  If you want a slight southwestern flavor, then consider the following marinade prior to smoking.

Ingredients:

• 6-8 pound bone-in pork butt
• Sea salt
• Freshly cracked pepper

Chipotle Chile Marinade:

• Juice from 1 orange, freshly squeezed
• Juice from 1 Meyer lemon, freshly squeezed
• 1 TBSP orange zest
• 1 TBSP brown sugar
• 1 TBSP honey
• 1 heaping TBSP canned chipotle adobo sauce
• 2 chipotle peppers
• 4 garlic cloves
• 1/2 serrano chile
• 1 shallot
• 2 TBSP fresh cilantro, chopped

Method:

Combine all marinade ingredients in a food processor and blend until just combined.  Place pork in a roasting pan, fat side down and baste with marinade.  Place in refrigerator for 1-4 hours.

Remove pork from refrigerator and allow to sit at room temperature for 40 minutes.  Prepare your Big Green Egg, charcoal or gas grill so that it is preheated to 250 degrees.  Place pork shoulder on a v-rack in a roasting pan with the fat side up.  Baste again with the marinade and season generously with coarse sea salt and freshly cracked pepper.

Place on grill in Big Green Egg and allow to cook at 250 degrees for approximately 7-9 hours.  Do not open the Egg while grilling until you've passed about 8 hours of smoking.  This will affect the temperature of the Egg.  After 7+ hours, start checking the pork temperature every 45 minutes until temperature reaches about 180 degrees.  Remove from heat and allow the pork to "rest" for at least 40 minutes. It's best if you wrap the pork tightly in aluminum foil.  The meat will keep cooking internally but the juices will have a chance to settle in.  For fall off the bone, pulled pork you want to reach an internal temperature of 185+

Crockpot Method:  Trim all excess fat from shoulder and place in crockpot.  Pour about half of the marinade mixture over it (I like a lot of liquid in the crockpot but you can judge based upon your likes and experience)  Cook on "low" for about 8 hours until it looks like it's falling apart.  Remove from the crockpot and shred the pork with two forks - pulling the meat apart.  Add pulled meat back to the pot and continue cooking for about 3-5 minutes to allow all juices to blend with pulled pork.  

Serve with your favorite BBQ sauce on sandwich rolls.

Grilled Chile-Marinated Filet Mignon Tacos

Ingredients:

• 2 or 3 1.5 to 2 inch filet mignon steaks

Marinade:

• 2 guajillo chiles, dried (prepared - see below*)
• 2 pasilla chiles, dried
  
• 3 cascabel chiles, dried
  
• 1 chipotle chile
• 1/2 cup water
• 1 teaspoon whole cumin seeds
• 6 allspice berries
• 3 cloves
• 1/2 cinnamon stick (preferably Mexican cinnamon)
• 6 garlic cloves, peeled
• 10 black peppercorns

Tacos:

• guacamole
• Diced tomatoes
• diced white onion
• fresh cilantro
• monterey jack cheese
• queso fresco cheese
• roasted jalapenos
• thinly sliced Napa cabbage *optional*
• lime wedges, for garnish
• sour cream or creme fraiche swirled with adobo
• Locally made flour tortillas or homemade corn tortillas

Method:

Using a damp paper towel, gently wipe all chiles to remove any dirt or dust.  Remove stems and seeds and slit chiles in half so that they may be toasted flat.  Place in dry cast iron or stainless steel skillet and toast lightly over medium heat for about 30-45 seconds per side.  Remove when you can just start to smell the chiles.  Place chiles in food processor with remaining marinade ingredients and blend until just smooth.

Salt filets with sea salt.  Then generously rub chile marinade (adobo) on all sides of filets.  Place in baking dish in the refrigerator for 4 hours (more if you like but I don't like to overwhelm the flavor too much considering it is filet mignon)

On a pre-heated gas grill set to medium-high or on a charcoal grill or Big Green Egg (preferred) grill the steak until it is nicely and lightly charred on the outside and cooked medium rare in the center (about 125 degrees).  Turn the steak once while grilling.  Use a meat thermometer and remove steak from grill when temperature registers 123 degrees.  Do not cut or pierce the steak.  Remove from heat and allow to rest/cool on a cutting board for 10 minutes.

Slice the steak into 1/4 inch pieces against the grain.

Place on warmed platter and serve with remaining ingredients so your guests may assemble their tacos.

Slow Cooked King Salmon

This salmon melts in your mouth.  Slow cooking anything makes the dish more juicy and tender.  Add a pan of water to your oven, and you create a humid environment that will keep the fish very moist.

Ingredients:

• 1 King salmon fillet, 2-3 pounds
• Extra virgin olive oil
• Gray salt
• Half cracked peppercorns
• Freshly ground pepper

Method:

Preheat your oven to 200 degrees.

Place a baking pan with a few cups of water on the bottom rack of the oven.

Lightly brush the bottom of a baking pan with the olive oil.

Brush olive oil on the salmon (all sides.)  Season generously with gray salt, half cracked pepper and ground pepper.

Place salmon in oiled baking dish and bake in oven for approximately an hour. . . When juices begin to form on top and the salmon is a little firm - it is done.

Serve with freshly made Meyer Lemon Relish

Meyer Lemon Relish

Recipe Adapted from Chez Panisse Cafe Cookbook

During the summer, the markets are full of beautiful Meyer lemons.  They are so sweet and fragrant and can be used in many dishes.  This relish is so good with seafood.  The other night I served it with salmon and an heirloom tomato salad.  Wonderful.  But, considering it's a recipe by Alice Waters . . . I expect nothing less than wonderful.

Next time I make it, I will slice the shallots and lemon even finer . . . 

Ingredients:

• 1 large shallot, diced fine
• 1 TBSP white wine vinegar
• Sea salt
• 1 large Meyer lemon
• 1/2 cup extra-virgin olive oil
• 2 TBSP chopped parsley
• 1 TBSP chopped chervil or chives
• Pepper

Method:

Place diced shallot in a bowl and add the vinegar and a pinch of salt.  Let it sit for 10-15 minutes.  

Cut the lemon into 8 wedges.  Remove the seeds and core gently and but each wedge in half (lengthwise)  Slice the wedges crosswise into thin slivers.  This will make about a 1/2 cup.  

Combine the lemon slivers, shallot and another pinch of salt.  Stir in the olive oil, parsley, chives and some fresh ground pepper.  Taste and season.

Fresh Mixed Berry Crumble

Ingredients:

• 2 pints fresh blackberries
• 2 pints fresh blueberries
• 1 pint fresh rasberries (or any other fresh berries such as Logan, Young or Ollalieberries)
• 1/2 cup organic cane sugar
• 1.5 cups flour
• 1 cup dark brown sugar
• 1 stick sweet cream butter, sliced into cold cubes
• 1/2 teaspoon cinnamon
• dusting of freshly grated nutmeg

Preheat oven to 350 degrees.

Wash and drain all berries.  Place in bowl and mix with cane sugar.

In another bowl mix flour, dark brown sugar and cinnamon and blend until mixed.  Add butter.  Slowly mix and squeeze butter into dry ingredients until well mixed and buttery crumb is created.  I like to do this until I'm sure all the dry ingredients have been very well blended and are no longer dry and dusty. This makes a lot of topping but you can't have too much!

Pour berries into a large pie, gratin or casserole dish.  Cover with brown sugar crumb mixture. Dust very lightly with freshly grated nutmeg.

Bake uncovered for an hour or until topping is golden browned.  Remove from oven and allow to cool for 20 minutes.  Serve with freshly made whipped cream or vanilla ice cream or gelato.  My favorite is Tahitian Vanilla gelato!!

Baked Baby Artichokes in Sauvignon Blanc

Adapted from The French Market Cookbook by Joanne Harris and Fran Wade

I've mentioned my Northern California roots in many of these recipes.  The farm fresh vegetables found at the local produce stands and farmer's markets are second to none.  Now that I live in Colorado, access to fresh baby artichokes at the beginning of summer is something I miss.  I could have them 100 different ways during the summer and never tire of the sweet tender flavor.  When you can find them, try this recipe for an elegant and seasonally fresh side dish.  I started with a recipe from the wonderful book, The French Market and made a few minor variations.

Ingredients:

• 12 whole small / baby artichokes
• 1/2 cup Italian parsley, chopped
• 10 sprigs of thyme, leaves removed and chopped
• 5 garlic cloves, chopped
• 6 tablespoons extra virgin olive oil
• sea salt
• freshly ground pepper
• 1 cup dry white Sauvignon or Fume Blanc (Groth or Ferrari Carrano works well)
• 1 3/4 stick unsalted butter

Preheat oven to 325 degrees.  Cut off the stalk from the base of each artichoke and pull off outer leaves.  Cut top off about 1/3 of the way down.  Scrape out the inner choke.

Stand each artichoke upright in a casserole dish.  Add equal amounts of the parsley, thyme, garlic and oil to the center of each choke and lightly season with sea salt and pepper.  Pour in the white wine and cover tightly with aluminum foil to make a seal.  Bake about 35 minutes or until tender.

Remove artichokes into 6 shallow bowls.  Place casserole dish with remaining fluid over burner on a high heat to bring to boil.  Add the butter and cook until the liquid reduces by half.  Spoon into the center of each artichoke and serve.

Favorite Homemade Granola Protein Bars

Adapted from a recipe by Alton Brown

Ingredients:

• 2 cups old fashioned rolled oats
• 1/4 cup whey protein
• 1/2 cup raw sunflower seeds
• 1 cup sliced almonds
• 1/2 cup wheat germ
• 1/4 cup flax seed
• 1/2 cup locally made organic honey
• 1/4 cup packed dark brown sugar
• 1-ounce unsalted butter, plus extra for pan
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon kosher salt
• 6 1/2 ounces chopped combination of your favorite dried fruit such as cranberries, blueberries, golden raisins and apricots

Method:

Butter a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.

Spread the oats, sunflower seeds, almonds, and flax seed and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.

In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.

Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit and protein, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

Shipping Overseas:

• Individually wrap bars in plastic wrap, place them in disposable plastic containers lined with crumpled wax paper. Colorful paper mache boxes also work nicely.
• Place your containers in a second larger box that is cushioned by crumpled wax paper or bubble wrap.
• A friendly letter or greeting is always appreciated. Be sure to include one with your care package.

Best Peanut Butter Cookies

I love good peanut butter cookies.  When I make them, I make a lot of them to give to other people.  This recipe will make about 5 dozen cookies.  If you don't want to make that many, you can simply cut all ingredient quantities in half. I opted for a larger recipe as many of these cookies are being made by military families who want to send cookies to Iraq or overseas.  

This recipe was adapted from a Carole Bloom recipe in her book, The Essential Baker.

Ingredients:

• 2 1/4 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup organic unsalted butter (softened at room temp)
• 1 cup peanut butter, chunky texture  and at room temp (freshly ground at the grocery store is best!)
• 1 cup sugar
• 1 cup light brown sugar, firmly packed
• 2 extra large organic eggs (at room temp )
• 1 tsp pure vanilla (not imitation)
• 3/4 cup peanuts, salted and lightly toasted

Preheat oven to 350.  Adjust the oven racks to the upper and lower thirds of the oven. Line three baking sheets with parchment paper.

Stir together dry ingredients in a bowl.

In mixer with a flat or paddle attachment, cream butter until light and fluffy (2-3 minutes).  Add the peanut butter and blend.  Add both sugars to the mixture and mix until completely blended.

Using a fork or whisk, beat the eggs and vanilla together in a separate bowl.  Add to the peanut butter mixture and mix until completely blended.  Scrape down the sides with a spatula to ensure an even mix.  Continue doing this until the egg blends into the mixture and smoothes out.

Slowly add the dry ingredients slowly in stages so it is completely blended.  Scrap the sides with a spatula as you go to ensure everything gets completely mixed.

Add half of the peanuts to the mixture and blend by hand until mixed.

Using a large spoon scoop batter into balls or mounds.  Place on baking sheets about 2 inches apart.  Lightly dampen the back of a fork and press each cookie ball slightly to flatten it.  Then make a cross-hatch pattern by lightly doing the same across the first set of marks.

Using remaining peanuts - press a few peanuts into the top of each cookie.

Cover one baking sheet with saran wrap and place in refrigerator while other two are baking.  Place two of the baking sheets in the oven, one on the upper rack and one on the lower rack.  Bake for 7 minutes. After 7 minutes switch the baking sheets rack positions and bake for another 7-8 minutes or until cookies are lightly golden.   

Remove from the oven and allow the cookies to cool on the baking sheets.  Carefully remove and enjoy!

 

 

Bake for 8-10 minutes for chewy

10-12 minutes for crispy/chewy

and 12-14 minutes for crispy but watch carefully. Cool completely. about 6 dozen.

Now, if you want to make sandwich  cookies make a spread of equal amounts of peanut butter and honey (or try sandwiching with ganache)  and put two cookies together with the filling in the middle.

Recommendations for shipping:

1. Use a vacuum sealer. Seal the bag and then place the sealed bag into a bag that you blow up like a balloon. Just place to original bag in, zip all but one edge, blow it up like you were inflating a party balloon and finish zipping.

2. Pack the inflated bags in popcorn.

3.Another thing to do is to be sure to use a label on each package. For example:

"4 doz. chocolate chip cookies - Baked 1/23/08"

4. Add a packing list to the inside of the package, with the recipient’s address as well as your own.

Heirloom Tomato Salad

During the peak of summer when heirloom tomatoes are at their best, why get complicated?  Heirlooms, olive oil and garden fresh herbs are all you need for a delicious summer salad.  The taste is incredible and the wide variety of colors from green to yellow and purple with add life to your dinner table.

Ingredients:

• 4 large heirloom tomatoes of varying colors, cored and sliced 1/4 inch thick
• 1/4 cup basil leaves, chopped
• 1/4 cup thyme leaves, chopped
• 1/4 cup olive oil
• sea salt
• freshly cracked black peppercorns
• sliced pecorino romano cheese (optional)

Core tomatoes using paring knife and slice thinly.  Remove basil and thyme leaves from herb stems and chop.  Place tomatoes in a bowl and add olive oil and sprinkle with herbs.  Add sea salt and pepper.  Serve with sliced romano cheese.

Shaved Summer Squash with Squash Blossoms

from A Platter of Figs by David Tanis.I can't say enough about this book.  Every recipe is so fresh and simple, allowing the seasonal ingredients to shine without over seasoning or complicated sauces masking their flavors.  When I was looking for a fresh way to enjoy summer squash this recipe did the trick.  It only takes a few ingredients and minutes of your time to assemble this beautiful summery and colorful dish.

Ingredients:

• 2 pounds small yellow zucchini
• salt and pepper
• olive oil
• 1 lemon
• 12 squash blossoms
• 1/2 pound ricotta salata or mild feta

Rinse zucchini and wipe dry.  Cut off both ends of each zucchini.  Using a mandoline or sharp thin-bladed knife, cut the squash lengthwise into very thin slices.  Put the squash into a large bowl and cover with a damp towel and until you're ready to serve.

Just before serving season the squash lightly with salt and pepper and toss gently.  Drizzle with olive oil just to coat.  Add the juice of half the lemon.  Toss again, taste and adjust the seasoning.

Mound the dressed squash on a platter.  Tear the squash blossoms (petals only) into strips and scatter them over the salad.  With a sharp vegetable peeler, shave the cheese over the platter.  Serve immediately.

Summer Squash, Yukon Gold Potato & Heirloom Tomato Gratin

Ingredients:

• 1 garlic clove, smashed
• 1 medium onion, thinly sliced
• 1 1/2 pounds yellow summer squash and zucchini, cut into 1/4-inch slices
• 1/2 teaspoon  sea salt
• 1/4 cup fresh basil leaves (use Thyme or Oregano as a variation)
• 1/4 cup fresh Italian parsley
• 2 large garlic cloves, chopped
• 1/4 teaspoon sea salt
• 1/4 teaspoon crushed red pepper
• 1/2 cup extra-virgin olive oil
• 1/4 cup unsalted butter
• 2 cups fresh sourdough bread crumbs (see below)
• 1/2 pound yukon gold potatoes, sliced very thin (almost transparent)
• 1-1.5 pounds large Heirloom tomatoes, cored and sliced 1/4 inch thick (varying colors of tomatoes)
• 3/4 cup freshly grated Gruyere cheese, grated  (try goat cheese or feta as a nice variation)
• 1 1/4 cup freshly grated parmesan-reggiano

Preheat oven to 375 degrees and place a rack in the middle. Rub a 2 qt. gratin pan (or equivalent baking dish but preferably oval) with a bit of olive oil then take one garlic clove - smash it and rub over inside of pan,  and set aside.

In a  skillet, heat the olive oil over medium heat. Add the onions and sauté, stirring frequently, until transparent and slightly golden - about 15 minutes. Reduce the heat  if they're browning too quickly. Add the garlic and sauté until soft and fragrant, about 1 minute. Spread the onions and garlic evenly in the bottom of the oiled gratin dish. Let cool.

To make the sauce: puree the basil, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.

Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices. Make sure they isn't much juice left as it could make the dish runny.

Make the breadcrumbs take approximately 1/2 loaf of bakery day old sourdough bread (you need enough to make 2 cups) and cut it into 2 inch strips.  Bake for 10 minutes in oven at 400 degrees until golden.  Grind in food processor until blended but not too fine.  Set aside.  Then melt the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is  fragrant, and has turned golden. Wait a few, then stir the breadcrumbs into the browned butter.

Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the gruyere cheese and half of the bread crumbs and toss again. Taste the zucchini and add more seasoning if needed.

(Note:  Quantities are approximate on layering.  The size and slicing of layered vegetables may vary so just use your judgement as you layer - it's possible you'll be left with extra veggies)

Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese. Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese. Then add layer of potato.  Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full., top with the remaining crumbs and sprinkle with parmesan, and bake until well-browned all over and the juices have have reduced and have been bubbling, 60 to 70 min. If the breadcrumbs start to get a little dark, take a fork and scrape them lightly to rotate less cooked bits.  Remove from oven, and drizzle lightly with the remaining basil sauce.  Let cool for 15 to 20 minutes prior to serving.