Beef · Main Courses · Pork

Albondigas (Mexican Meatballs)

Oh, just try them.  You will like them.  Even though we are using Chipotle, the level of heat is very low.  For those not familiar with Mexican flavours, this is a good introduction.

I’ve taken these to pot lucks and returned home with an empty dish every time.

If you cant find dried chipotle, you can sub canned chipotle in adobo and skip the soaking step.

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Albondigas, White Rice and Corn with Poblanos

Albondigas (Mexican Meatballs)

For the meatballs

8oz ground pork

8 oz lean ground beef

1 onion, minced

1 cup fresh white bread crumbs

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 egg, lightly beaten

Oil for frying

For the sauce

1 chipotle chili, seeds and stem removed

1 Tablespoon canola oil

1 onion, finely chopped

2 cloves garlic, finely chopped

3/4 cup beef stock

14 oz can chopped tomatoes

3 Tablespoons tomato paste

Make the Meatballs

Combine the first 10 ingredients (everything but the oil). Mix together well then roll mixture into 1 1/2 inch balls.

Place in single layer on baking sheet and chill while you prepare the sauce.

Make the Sauce

If using dried Chipotle Chili:  Soak the dried chilli in boiling water to cover for 15 minutes.

Meanwhile, heat 1 Tablespoon canola oil in saucepan over medium heat, and fry the the onion and garlic 5 – 6 minutes until onion is soft.  Remove chili from soaking liquid, reserving the soaking liquid.

Chop the chili and add to onions and garlic.  If using chipotles in adobo, fish at least one or maybe 2 chilis out of the adobo sauce, roughly chop them and add to the onion/garlic mixture.

Cook for 1 minute, stirring.

Increase heat to high, Add beef stock, tomatoes, tomato paste and soaking liquid.   Add salt and pepper to taste.

Bring to boil, lower heat and simmer partially covered, while you cook the meatballs.

Cook the Meatballs

Heat oil in frying pan and fry meatballs in batches, turning occasionally to brown on all sides.  They will not necessarily be cooked thru and this is okay.  You just want to get a sear and some colour on them right now.

As you remove the meatballs from the frying pan, transfer directly to the sauce in the pot.  Once all meatballs have been fried, continue to simmer in sauce, stirring every once in a while, for about 10 minutes to cook meatballs thru.  Be gentle!  Stir too roughly and you will break up all those meatballs you just worked so hard to make!

Serve with plain white rice on the side.

 

 

 

 

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Main Courses · Pork · Soups and Stews

Thai Noodle Bowl with Ground Pork

What can I say, flavours from this part of the world fascinate us!

Considering how quickly this dish comes together, we were surprised at how much flavour it has.  It is a great weeknight dish.

If you have pickled ginger on hand, be sure to include it.  It adds a nice spark of flavour to the finished dish.

Thai Noodle Bowl with Ground Pork

1 tablespoon canola oil

2 Tablespoons minced fresh ginger (be sure to peel it before mincing)

1 clove garlic, minced

1 red onion, finely diced, divided

1 lb lean ground pork

2 teaspoons ground turmeric

1 teaspoon Sambal Olek** (or to taste)

salt & pepper

1 cup water

4 cups chicken stock or broth

1 bunch fresh spinach, tough stems removed and leaves chopped or torn

6 oz rice noodles

Toppings

1/4 cup finely chopped pickled ginger (optional)

chopped salted peanuts

fresh cilantro, leaves and tender stems, roughly chopped

 

Heat the oil in a large pot over medium-high heat.

Add the fresh ginger, garlic and all but 2 Tablespoons red onion and cook, stirring occasionally, until just tender, about 5 minutes.

Add the ground pork, turmeric, chili-garlic sauce, 1 teaspoon salt and a few turns of freshly ground pepper.  Cook the meat, breaking up most of the lumps, until cooked through, about 5 minutes.

Add 1 cup water, the chicken broth and spinach (the pot will be very full, but the spinach will wilt quickly). Bring to a boil, then reduce heat and simmer until the broth has reduced slightly and the spinach is tender, about  minutes. Taste and season with more salt & pepper if needed.

Meanwhile, in separate pot, cook rice noodles according to package directions, stirring to separate the noodles.   Drain noodles well, shake dry and divide among 4 bowls.

Ladle pork-broth mixture over noodles.  Top with peanuts, cilantro, pickled ginger and the reserved red onion.

Serves 4

 

** COOKS NOTES :   Sambal Olek- a chili garlic paste found in most supermarkets

 

 

Main Courses · Pork

Vietnamese-Style Pork Chops with Fresh Herb Salad

Vietnamese Style Pork Chops

This is a great way to add flavour to those “fast-fry” pork chops.  You can either assemble the salad on a large platter and arrange the chops on top to serve it ‘family-style’ or you can arrange individual plates.  Either way looks impressive.

You can marinate the chops for as little as an hour, but for maximum flavour an overnight marinade works better.

Serves 4

 

Vietnamese-Style Pork Chops with Fresh Herb Salad

 

Chops and Marinade

1 large shallot, roughly chopped

3 garlic cloves, smashed

1/3 cup (packed) brown sugar

1/4 cup fish sauce

2 Tablespoons soy sauce

2 Tablespoons canola oil

2 teaspoons freshly ground black pepper

4 x 1/4 to 1/2″ thick bone-in pork chops

salt

 

Salad 

2 ripe nectarines thinly sliced

1 cubanelle or aneheim pepper, seeds removed, thinly sliced

3 cups leaf lettuce, torn

1/2 cup cilantro, leaves & tender stems only

1/4 cup fresh mint leaves

1/4 cup fresh parsley leaves

1/4 cup fresh basil leaves

1/2 cup alfalfa sprouts

2 Tablespoons seasoned rice vinegar

 

Sesame seeds – for serving

2 green onions, thinly sliced, on the diagonal- for serving

lime wedges – for serving

 

Place shallot, garlic brown sugar, fish sauce, soy sauce, oil and pepper in blender and mix until smooth.  Pour into large zip lock bag.  Add pork chops and massage bag to be sure all coated with marinade.  Place bag in bowl (in case of leaks) and refrigerate overnight.

Prepare grill for medium high heat (or preheat your grill pan on the stove).

While grill is heating, toss all salad ingredients except the vinegar together in a large bowl and set aside.

Remove pork chops from marinade.  Let the excess drip back into the bag.  Grill, turning once, until lightly charred on both sides and cooked through.  It should take about 2 -3 minutes per side to fully cook the chops.

Remove from grill and keep warm.  Sprinkle the rice vinegar over the salad greens, toss to combine and arrange on platter or individual plates.

Top greens with pork chops, sprinkle with sesame seeds and additional scallions. Scatter lime wedges over.  Serve and enjoy.

 

The original version of this recipe can be found at Epicurious

 

 

 

Main Courses · Pork

Gochujang Marinated Pork Shoulder Steaks

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Gochujang Marinated Pork Shoulder Steaks, Asian Cucumber Salad, Grilled Yellow Pepper and Scallions with White Rice

 

Gochujang Marinated Pork Shoulder Steaks

8 garlic cloves, peeled, crushed

1   2” piece ginger, peeled, sliced

1/4 cup vodka

1/4 cup gochujang (Korean hot pepper paste)

1/4 cup sweet mirin (Japanese rice wine)

2 Tablespoons  vegetable oil, plus more for the grill

1/4 tsp salt

freshly ground pepper

1 1/2 pound pork shoulder steak (pork butt) about 1/2” thick

 

Toss everything but the pork in a blender and puree until smooth.

Put the steak in a large resealable plastic bag and pour half of marinade over steak, coating all sides well.  Refrigerate, flipping bag every once in awhile, at least 2 hours; overnight is better.   Keep the remaining marinade in a small bowl, covered, in the refrigerator.

Prepare grill for medium-high heat; oil grate. Remove pork from marinade and grill over direct heat, turning occasionally, and basting with reserved marinade.   If you have difficulty with flare-ups,  move pork to a cooler area away from direct heat.

Cook to desired doneness, about 12 – 15  minutes for well done.

Transfer pork to a cutting board, tent with foil and let rest 5 minutes.  Slice into quarters and serve.

DO AHEAD: Pork can be marinated 1 day ahead. Keep chilled.

 

Main Courses · Pork

Pork Chops with Mango Chutney

I  have never seen a chutney that actually looked nice.  Photographing this was a bit of a challenge.  The colour of this chutney isn’t all that exciting or appealing, but chutneys should be enjoyed for their flavour, not their good looks.   I used dark demerara sugar for this.   Maybe a light brown sugar would give it a nicer colour.  Really, though, once you taste it, you won’t care what colour it is.

 

Mango chutney with smoked pork chop and sauteed zucchini and peppers
Pork Chop with Mango Chutney

Pork Chops with Mango Chutney

1 1/2  Tablespoons canola oil (divided)

1 small onion, minced

1 large clove garlic, minced

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Mango Chutney

2″ piece fresh ginger, peeled and    minced

1/4 small red bell pepper, diced

1 teaspoon mild curry powder

1/4 teaspoon ground cardamom (optional)

1/4 cup water

2 cups diced mango (about 3 large)

1/2 cup cider vinegar

1/2 cup brown sugar

1/2 cup dried cranberries

2  1″ thick bone-in pork chops

salt and pepper

Heat the oil in a medium sauce pan over low heat.  Add the onions and sweat them until soft.   Do not brown.  Once onions are soft and translucent, add the ginger, garlic and bell pepper and cook, stirring 1 to 2 minutes.   Add the curry powder and cardamom  (if using) and stir until fragrant, about 1 minute.    Stir in the mango and  water and cook for another minute or 2, stirring to prevent sticking.

Add vinegar, sugar, and cranberries to pot.   Stir to combine, increase heat to medium and bring to boil.  Reduce heat and simmer for about 30 minutes, stirring frequently, until most of the liquid is gone, but mixture is still “sloppy”.   Remove from heat, transfer to serving bowl and allow to cool several minutes.

Meanwhile,  heat remaining 1/2 tablespoon canola oil over medium high heat in frying pan.  Season pork chops on both sides with salt and pepper.  Add to pan and sear both sides, then reduce heat to low, partially cover and continue cooking until done.  (a thermometer inserted into centre of the chop should read 160F).    Tent with foil and let stand 10 minutes to complete the cooking process.  (temp should rise to 170F while meat is resting).

Plate, spoon chutney over top and serve alongside brown rice and fresh veggies.

COOKS NOTES – I used a mild yellow curry powder, but a hotter curry might be nice in here too.

 

 

 

Pork

Pork Souvlaki with Tzatziki

Meat on a stick.  What’s not to like?  Bonus points for you all if you make your own pita bread to go with this.

Serves 4

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Pork Souvlaki

2 lbs pork shoulder, cut into 1 inch cubes

2 red peppers, each cut into 1′ slices

2 Tablespoon fresh mint, finely chopped (or 1 TBS dried)

2 Tablespoons fresh oregano, finely chopped (or 1 TBS dried)

1/4 cup olive oil

2 cloves garlic, minced

1 lemon, zest and juice

1 Tablespoon red wine vinegar

1/4 teaspoon black pepper

1/4 teaspoon salt

Combine all ingredients,  EXCEPT for pork and red pepper, in small bowl, mix well to combine.  Place cubed pork in ziplock bag and pour contents of bowl over pork in bag.  Massage bag to work marinade through the meat, squeeze out as much air as possible, seal the bag and refrigerate overnight.  (don’t forget to put the bag in a bowl incase it springs a leak)

Assembly:  Toss red pepper with 1 teaspoon olive oil.  Thread pork and red pepper cubes onto skewers.  Cook in a grill pan or bbq about 10 minutes, until cooked thru.  Cooking time will vary, depending on how hot your pan/bbq is.

Serve with Pita Bread and Tzatziki Sauce (recipe below)

Tzatziki Sauce

1   6″ cucumber, peeled, seeds removed

1 cup greek yogurt (whole milk)

1 clove garlic, grated

1 teaspoon lemon juice

Grate cucumber and place in strainer.  Toss with a pinch of salt and let sit for 10 minutes.  Meanwhile, combine remaining ingredients in small bowl.  Squeeze out as much water as possible from cucumbers and add them to the yogurt mixture.  Mix well and serve.

 

COOKS NOTES:

  1.  If using wooden skewers, soak 30 minutes before using.
  2. The first time I made this, I cut the pepper in half and grilled them separately.  Putting them on the skewers makes more sense.
  3. Tzatziki Sauce can be made 1 day ahead.

 

 

 

 

Pork

Jerk Back Ribs

I recently found an article containing “11 rib recipes that we must make” this summer.   Really???  Who can resist such temptation!?  Certainly no one in this household.

11 recipes all so wonderful that my life could possibly be less than complete until I have tried each and every one?    Perhaps that is a bit extreme, but anyone who knows me knows that I don’t like to be missing out on anything, especially when it is food related.

I sent Kevin to our local Sams Club for a gross of back ribs, which we separated into several weekly servings to prepare for this grand adventure.    After reading the list, we decided there were actually some we could live without trying and narrowed it down to 5.  Co-incidentally, the same number of portions we got from that enormous package of ribs.

This one happened to be first on the list.    Of course, there are a couple of tweaks to suit our tastes and what I had in the house: amber rum instead of dark, regular allspice instead of Authentic Jamaican, onions for scallions (they looked terrible at the market last week, and Habeneros for Scotch Bonnet (and fewer!), but basically, the recipe was made as written.   Click here for the link to the original recipe.

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Jerk Back Ribs

¼ cup molasses

2 tablespoons dark brown sugar

2 tablespoons ground allspice

2 tablespoons amber rum

1 tablespoon lime juice

3/4 tablespoon kosher salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

4 garlic cloves, smashed

2 habanero peppers, stems removed

1/2 white onion, roughly chopped

4 racks baby back ribs

Put all ingredients except for ribs in a blender and puree until mostly smooth.  Place ribs in ziplock bag and pour in marinade.  Gently massage bag to be sure the ribs inside are well coated with marinade.   (See Cooks Note)  Place bag in bowl large enough to catch any leaks that may occur and refrigerate overnight.

The next day, line a sheet pan with foil and a baking rack.  Discard marinade left in bag. Place ribs on rack on tip of the foil, cover with more foil and seal securely.  Roast at 325F until tender,  2 – 2 1/2 hours.  Remove top foil and let cool completely.

Meanwhile, pour all pan drippings into a sauce pan, bring to boil over medium heat.  Reduce heat and simmer until reduced by half.  About 10 minutes.  Let mixture cool.  Brush half of the reduced sauce over cooling ribs.

Heat grill to medium heat.  Grill ribs, flipping and basting often with remaining pan drippings until slightly charred and heated thru – 8 – 10 minutes.  Serve.

 

COOKS NOTES:

  •  It is best if you do not touch the marinade with your hands.  If you want to massage the marinade into each individual rack, wear rubber gloves!   This contains HOT peppers and  your hands will complain bitterly if you don’t.
  • Ribs and sauce can be cooked 1 day ahead, cover and refrigerate, then bring to room temperature before grilling.
  • If you want more spice in these, add a couple more habaneros to the marinade.

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