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Category Archives: Meats

Udon Noodles with Sesame Pork

April 18, 2017
  • 1 pound ground pork
  • 1 tablespoon tamari
  • 4 garlic cloves, grated
  • 1 inch fresh ginger, grated
  • 1 tablespoon Shaoxing wine

Mix the pork, tamari, garlic, ginger and shaoxing wine and marinate for 2 to 3 hours. Keep aside.

Sauce

  • 2 tablespoons tamari
  • 1 tablespoon Shaoxing wine
  • 2 tablespoons oyster sauce
  • ¼ cup Asian sesame paste
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey

Mix all the ingredients and set aside.

  • 2 tablespoons peanut oil
  • 2 to 3 baby bok choy, chopped, whites and greens separated
  • ½ cauliflower head, chopped
  • 1 cup shiitake mushrooms, sliced
  • 1 teaspoon Szechuan peppercorns, ground
  • 1 pound Udon noodles, prepared according to package directions
  • 1 ½ cups chicken broth

Heat a wok with peanut oil and add the Szechuan peppercorns. Saute for 20 seconds on medium heat and add the ground pork. Cook on high heat stirring and breaking the meat apart with a wooden spoon. Saute for 5 to 6 minutes or till golden brown. Take the meat out and add some more peanut oil and add the mushrooms. Saute on high heat for 3 to 4 minutes. Add the bok choy whites and cauliflower and sauté for 4 to 5 minutes on medium heat. Add the meat, noodles, sauce and chicken broth. Bring to a boil and cover on a simmer to cook the cauliflower through. Check for seasonings and garnish with bok choy greens.

 

Turkish Style Kebabs

April 3, 2017
  • 1 pound ground pork
  • 1 pound ground lamb
  • 2 tablespoons harissa
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon ground cinnamon
  • 2 teaspoons ground sumac
  • 1 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 2 garlic cloves, grated
  • 1 small yellow onion, grated
  • 2 inch piece of ginger, grated
  • ½ cup parsley, chopped
  • ¼ cup mint, chopped

Transfer all the ingredients to a mixing bowl, mix well and let sit for 2 to 3 hours. Form about 12 sausage shaped kebabs and then insert a skewer through each and grill till done. Serve in warm pita with some greens like arugula topped with the harissa sauce.

Harissa Sauce

  • 1 cup full fat yogurt
  • 2 garlic cloves, grated
  • ½ cup parsley, chopped
  • ¼ cup mint, chopped
  • 2 teaspoons sumac
  • 2 tablespoons harissa
  • 2 teaspoons salt

Mix everything in a small bowl, taste for seasonings and serve over the kebabs.

Sausage Basil Dumplings

March 28, 2017

This is a great way to keep kids busy after school. These are delicious dumplings with yummy Italian flavors… serve it with marinara sauce!

  • 3 sausage links, squeezed out of the casings (any kind of sausages)
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, chopped
  • 1 medium shallot, chopped
  • ½ cup basil, chopped
  • 1 cup marinara sauce
  • 1 pack wonton skins
  • Small bowl with water

Heat a non-stick pan with the olive oil. Add the meat from the sausages and brown for 2 to 3 minutes while separating the meat with the back of a wooden spoon. Add the shallot and garlic. Saute for 4 to 5 minutes on medium heat. Turn heat off and cool for 10 minutes. Add the chopped basil and keep aside.

Take one wonton skin, wet the edges with a finger. Place one to two teaspoons of filling in the middle.  Fold the wonton skin in half and seal the top while pleating at the same time. Repeat the process using up the remaining filling.

  • ¼ cup olive oil

Heat a frying pan with 1 teaspoon oil. Add enough dumplings making sure not to over crowd. Brown the dumplings on both sides on a medium heat. Add ¼ cup of water to the pan and cover with a lid. Cook the dumplings on medium heat for 3 to 4 minutes. Take the lid off and cook any excess moisture. Transfer the dumplings to a platter and cook the remaining dumplings. Serve with marinara sauce.

 

Paella with Chorizo and Chicken

March 14, 2017

This was a great hit at a get together I had recently at our home. I love making paellas, especially because they fit the ‘one pot meal’ category really well. This particular one is very flavorful with lots of chorizo and smoked paprika. The great thing is I was able to make it in advance and it actually tastes better as it sits.

  • 4 to 5 chicken thighs, with bone, skinless
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika

Sprinkle the salt and smoked paprika all over the chicken thighs and let sit for 2 to 3 hours.

  • 2 to 3 tablespoons extra virgin olive oil
  • ½ cup dried chorizo, chopped
  • 1 medium yellow onion, chopped
  • 1 medium red pepper, chopped
  • 4 garlic cloves, chopped
  • 1 bay leaf
  • ½ teaspoon Spanish saffron
  • ½ cup tomato puree
  • 2 cups short grain rice
  • 4 cups chicken broth
  • Salt
  • 1 cup frozen peas
  • ½ cup cilantro, chopped
  • ½ cup parsley, chopped
  • 1 small tomato, chopped

Heat the olive oil in a paella pan. Brown the chicken thighs on both sides, about 3 to 4 minutes each. Take out and add the chorizo. Saute on medium heat for 3 to 4 minutes. Add the onion, pepper and garlic. Saute on medium heat for 3 to 4 minute. Add the bay, saffron and tomato puree. Saute for a minute. Add the chicken thighs and cover with lid and cook for 15 minutes or till the chicken is cooked through. Take out and let cool. Add the rice and mix well. Add the chicken broth and check seasonings. Add salt. Bring to a boil and in the meantime, take the chicken meat off the bones and shred. Add the shredded chicken to the pan and mix well. Cook the rice on a simmer for 5 minutes, lower the heat and cover till rice is almost cooked through, about 15 minutes. Add the peas and tomatoes. Sprinkle with salt. Cover and cook for another 5 minutes till the peas are warm. Stir in cilantro and parsley and serve warm.

Malaysian Style Pork Coconut Curry

March 13, 2017

If you are in the mood for a really, really yummy dish and don’t mind turning the oven on for a few hours- this recipe is for you… truly one of my favorites…I had a version of this at a yummy Singaporean restaurant in the city and I still dream of the yumminess….

  • 3 tablespoons peanut oil
  • 2-3 pounds pork shoulder, cut into 2 inch pieces with excess fat taken off
  • ½ cup all purpose flour
  • Salt

 

  • 1 star anise
  • 3 to 4 cloves
  • 1 cinnamon stick
  • 10 to 12 curry leaves

Spice Paste

  • 4 garlic cloves
  • 1 cup chopped shallots
  • 3 to 4 dried red chilies, seeds taken out and soaked in hot water for 10 minutes
  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon turmeric
  • 1 tablespoon shrimp paste (Asian store)
  • 2 lemongrass (white part), chopped

Process all spice paste ingredients in a food processor until a paste is formed. Keep aside.

  • 1 can full fat coconut milk
  • 3 to 4 cups chicken broth
  • 3 to 4 medium yellow potatoes, peeled and cut into 2 inch pieces
  • Salt
  • Sugar

Heat a large, heavy saucepan with the peanut oil. In the meantime, dredge the pork pieces in the flour and then sprinkle them with a bit of salt. Brown the pieces in the hot oil, in batches for at least 3 to 4 minutes on each side. Set the pork aside and add the star anise, cloves, cinnamon stick and curry leaves. Saute on medium heat for 1 to 2 minutes. Add the spice paste and sauté on medium heat for 4 to 5 minutes, stirring constantly. Add the pork pieces, coconut milk and chicken broth. Bring to a boil and lower the heat to a simmer and cook with the lid on for at least 3 to 4 hours. Add the potatoes half an hour before serving. Reduce the gravy according to taste and serve with coconut rice.

 

Ground Pork with Cauliflower in Cilantro Sauce (Keema Gobi)

January 24, 2017

Ground Pork with Cauliflower in Cilantro Sauce

One of our favorites…

Cilantro Sauce

  • 1 cup cilantro, chopped
  • 4 green onions, chopped
  • 1 inch fresh ginger, chopped
  • 3 cloves garlic, chopped
  • ½ yellow onion, chopped

Blend the cilantro, green onions, ginger, garlic and onion in a blender till veggies form a smooth paste. Keep aside.

  • 2 tablespoons extra light olive oil
  • 2 teaspoons cumin seeds
  • 1 pound ground pork
  • 1 head of cauliflower, cut into florets
  • Salt
  • 2 teaspoons coriander powder
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garam masala
  • 1 cup cilantro, chopped

Heat a heavy saucepan with the oil. Add the cumin seeds and sauté for 30 seconds. Add the ground meat and sauté on high heat. Separate the meat while stirring with a wooden spoon- for about 3 to 4 minutes. Add the cilantro paste and sauté for another 3 to 4 minutes on medium heat. Add the cauliflower, coriander powder, salt and cayenne pepper. Mix well and lower heat to simmer and cover. Cook for 20 minutes. Take the lid off and turn the heat up, stirring constantly, cook for another five minutes or till the excess moisture has cooked through. Check for seasonings and garnish with cilantro.

Mexican Style Pork Stew with Pomegranate Salsa

December 19, 2016

Delicious stew for the holidays- one of my favorites!

  • 3 to 4 pounds pork shoulder (bone-in, cut into 2 to 3 inch pieces)
  • ½ cup all purpose flour
  • 2 to 4 tablespoons olive oil
  • 4 to 5 tomatillos, peeled and cut in half
  • 1 medium onion, cut in half
  • 2 poblano peppers, cut in half, seeds taken out
  • 1 cubanelle pepper, cut in half, seeds taken out
  • 1 cup cilantro, chopped
  • 3 to 4 green onions, chopped
  • 2 tablespoons extra virgin olive oil
  • Salt
  • 4 cups chicken broth
  • ½ cup queso fresco

Preheat oven to 400 degrees F.

Transfer the tomatillos, onion and peppers to a lined cookie sheet. Roast the vegetables for 30 minutes. Transfer the roasted vegetables to a blender. Add the cilantro and green onions. Blend till a smooth sauce is formed.

Heat a heavy saucepan with the oil. Dredge the pork pieces and brown on all sides. Keep aside. Add the green sauce and chicken broth and bring to a boil. Add the pork pieces and bring to a boil. Lower to a simmer and place lid. Cook for 2 to 3 hours or till the meat is falling off the bone. Skim the excess fat off the top.

Pomegranate Salsa

  • 2 pomegranates, seeds taken out
  • 2 green onions, chopped
  • ½ cup cilantro, chopped
  • 1 teaspoon salt

Mix the pomegranate seeds, green onions, cilantro and salt in a medium bowl. Keep aside for an hour. Serve stew topped with salsa and queso fresco.