Bacon Bourbon Brussels Sprout Skewers

Ingredients

• 4 tablespoons unsalted butter
• 1/3 cup dark brown sugar
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cayenne
• 2/3 cup Maker’s Mark bourbon
• 1 pound slab bacon (cut into 1-inch cubes)
• 15 small Brussels sprouts (trimmed (about 1/2 pound))
• Nonstick cooking spray

Prepare

1. First, preheat the oven to 375 degrees F.
2. Next, combine the butter, brown sugar, salt, cayenne and bourbon in a small saucepan over medium heat. Whisking constantly, cook until the butter has melted and the mixture has formed a smooth sauce, about 8 minutes.
3. Then spread the bacon out on a small baking sheet and bake for 8 to 10 minutes, just to begin to render the fat. Set aside.
4. Bring a large pot of salted water to a boil over high heat. Add the Brussels sprouts and simmer until just barely tender and still bright green, 5 minutes. Remove the Brussels sprouts to a baking sheet to cool slightly. Slice each Brussels sprout in half.
5. Preheat a grill pan over medium heat, and spray with nonstick cooking spray.
6. Assemble the skewers: Start by threading a Brussels sprout half onto a skewer, then add a piece of bacon, then another Brussels sprout, followed by another piece of bacon, and finishing with a Brussels sprout. Repeat in this way until all of the skewers are assembled. Brush the skewers lightly with bourbon glaze.
7. Place the skewers on the prepared grill pan and grill, brushing them with glaze with every turn, until the bacon is beginning to crisp and the Brussels sprouts are starting to char, 1 to 2 minutes per side. Finally, remove to a serving platter and serve warm, drizzled with any remaining glaze.

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Meat Ragù with Bucatini

Ingredients

• 3 tablespoons olive oil, divided
• 3/4 pound mild Italian sausage, casing removed
• 2-pound beef chuck roast
• 2 1/2 teaspoons kosher salt, divided
• 1 cup minced onion
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 2 cups dry white wine
• 1 cinnamon stick
• 2 sprigs fresh oregano
• 2 (28-ounce) cans crushed tomatoes
• 1 tablespoon soy sauce
• Cooked polenta
• 1 cup shaved Parmesan
• 1/4 cup torn fresh oregano leaves

Prepare

1. Preheat oven to 325 F.
2. Heat 1 tablespoon oil in a Dutch oven set over medium heat. Add sausage and cook until well browned, breaking up into pieces with a wooden spoon or spatula. Remove to a plate and reserved, chilled, until ready to use.
3. In the same Dutch oven, heat another tablespoon of oil over medium heat. Season chuck roast all over with 2 teaspoons salt. Brown meat on all sides, at least 3-4 minutes per side. Remove to a plate and reserve. Turn heat to low and pour off fat.
4. Heat remaining olive oil in the pan. Add onions and garlic and sweat slowly until translucent. Season with red pepper flakes and remaining salt. Pour in wine, increase heat to medium, and simmer rapidly until reduced by half, scraping up any brown fond that forms on the bottom.
5. Return the browned chuck roast to the Dutch oven. Cover with lid and cook in the oven for 1 hour. After an hour, carefully flip the roast. Continue cooking, covered, another hour or 90 minutes until the meat is fall-apart tender. Remove the roast to a large bowl, let cool slightly, then shred into small pieces.
6. Skim any fat from the liquid, then return the Dutch oven to the stovetop on medium heat. Return the shredded beef and sausage to the pot, along with the cinnamon stick, oregano sprigs, tomatoes and soy sauce. Bring to a rapid simmer, then reduce heat to low and simmer 45 minutes. Taste and season with additional salt if needed.
7. Serve ragu over warm polenta, garnished with Parmesan and fresh oregano.

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As the years have passed, I have grown to love meatloaf. This Tuscan Meatloaf is so flavorful and the smell that it will bring to your house will have you in a trance. Pair this Tuscan Meatloaf with a pasta, rice, potatoes, or have it on its own. What makes this meatloaf recipe so awesome is that it makes four meatloaves. Make one for dinner, then partition and freeze the other three for easy future dinners when you are in a pinch.

Tuscan Meatloaf

Ingredients

6 pounds lean ground beef

4 cups shredded Peccorino Romano cheese

2 cups Italian-seasoned dry breadcrumbs

2 cups pesto

1.5 cups diced onion (1 large onion)

4 eggs

1 cup milk

1 cup chopped, drained oil-packed sun-dried tomatoes

2 tablespoons Italian seasoning

1 table spoon black pepper

1 jar marinara sauce

Prepare

1. First, in a large bowl using your hands, thoroughly combine beef, breadcrumbs, pesto, onion, eggs. milk, tomatoes, Italian seasoning, and black pepper.
2. Next, divide beef mixture into four equal parts.
3. Grease a 9 x 5 loaf pan and press one mixture into the loaf pan. Pour 1/4 of the Marinara sauce over the loaf. Place the other three mixtures into freezer bags and freeze for up to 4 months. Also freeze the tomato sauce in snack size freezer bags to have ready for the meatloaves in the future.
4. Preheat the oven to 350 degrees Fahrenheit and bake for 1.5 hours until a thermometer inserted to the center reads 160 degrees Fahrenheit. Tent about 45 minutes in to avoid burning the sauce on the top.
5. Finally, remove from oven and allow to cool for 30 minutes before slicing and serving.

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This is such a feel-good comfort food that is sure to please on a cold night or revive you from any ailment. Enjoy it!

Pozole Mexicano

Ingredients

• 2 cups water
• 1 whole chicken bouillon
• 1/2 pound cubed chicken breast
• 1/2 pound pork belly, 1 inch cubes
• 1/2 pound chuck beef, 1 inch chunks
• 1 medium white onion, diced
• 8 large garlic cloves diced
• 2 cans hominy drained
• 1 cup Modelo Negro
• 1 pound tomatillos husked and quartered
• 2 poblano chiles chopped
• 2 jalapeños chopped, plus more for serving
• 1 tablespoon dried oregano
• 1 tbsp dried cilantro
• 1 tbsp onion powder
• 1 tbsp garlic powder
• Kosher salt to taste
• Black pepper to taste
• 1/2 cup chopped cilantro stems and leaves; plus more for serving
• Red radishes sliced; for serving
• Avocado sliced; for serving
• Lime wedges for serving

Prepare

1. First, place some olive oil and the chicken, pork belly, and beef chuck in the instant pot and cook on the saute function while stirring until the meat has caramelized/ brown along the edges, releasing its oils and flavor into the pot.
2. Next, add the onion and allow to saute with the meat for 7 minutes.
3. Then stir in garlic and cook for 30 seconds, just long enough to release the flavor.
4. Add the tomatillos, 2 cans of hominy, poblano peppers, jalapeno if using, all the dry spices, and chicken bouillon, along with 2 cups of water.
5. Place the lid and lock it and set the InstantPot for pressure cooking for 30 minutes on high.
6. Make sure to manually release all of the air from the InstantPot before opening. Stir in 2 Tbsp of fresh cilantro, juice of three limes squeezed and stirred into the pot.
7. Finally, serve the pozole Mexicano garnished with cilantro, radishes, avocado, and limes along with salt and pepper to taste.

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Pork Carnitas Tostadas

Ingredients

• 2 tbsp manteca (pork lard) or vegetable oil
• 2 1/4 lbs pork loin
• 1 tsp coarse salt
• 1 tsp ground cumin
• 1/2 tsp freshly ground black pepper
• 1 cup Freshly Squeezed Orange Juice
• 1/4 cup freshly squeezed lime juice
• 2 bay leaves

Directions

1. First, set the Instant Pot to Sauté and adjust to More or High. Heat the manteca in the pot until completely melted. Add the pork and fry for 6 to 8 minutes, or until light golden brown. Season with the salt, cumin, and pepper. Add the orange and lime juices and top with the bay leaves.
2. Lock the lid into place and set the steam release valve to sealed. Select Manual or PRESSURE COOK and set the timer for 25 minutes on high.
3. When cooking is complete, quick release the pressure. Unlock and remove the lid. Remove and discard the bay leaves.
4. Using two forks, shred the pork on a cutting board.
5. Heat a nonstick pan to medium high and melt 2 tablespoons of the manteca. Heat half of the pork batch and use wooden tongs to constantly turn the shredded pork around, making sure to crisp and toast as much of the pork as possible. Repeat with the second batch.
6. Finally, serve the pork carnitas with corn tostadas, corn, red onion, sour cream, your favorite hot sauce, fresh cracked black pepper, sea salt, and whatever else you fancy. There’s really no wrong way to go from here. Enjoy!

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As luck would have it, I happened to recently purchase the digital copy of Aloha Kitchen by Alana Kysar. I’ve never visited Hawaii, let alone eaten their insanely delicious sounding and looking food, judging from this book. While I wait to visit Hawaii I will eat my way through this cookbook and encourage you to do the same. Seeing the recipe for Spam Fried Rice was an instant “put it on your menu list A.S.A.P.” You could say my love for all things pork comes naturally as I am of Cuban descent but I actually hated pork as a kid and have come to appreciate it in my adult life.

The history of Spam, as I have researched lately, is quite interesting. It was originally created by Hormel Foods for soldiers in World War II to ensure they were able to receive a good amount of protein. It’s saltiness helped preserve it and give it a long shelf life. During the war the canned meat whose name was originally “Spice Ham” later reduced to “Spam” was introduced to the locals in Hawaii. Hawaiians incorporated Spam and other culturally introduced foods into their own cuisine, thus bringing dishes liek Spam Fried Rice to life.

Either way, I hope you enjoy making this meal that is both husband and children approved. I have tweaked the recipe by doubling the Spam from 1/2 a can to a full can of Spam, because more pork is better I say! Chances are you family will ask seconds. Enjoy!

Spam Fried Rice

Ingredients

• 3 cups day-old cooked short grain rice, at room temperature (if you don’t have any on hand, making it the day of is fine too)
• 1 tablespoon sesame oil, plus more for frying
• 12 oz. can Spam Less Sodium, cut into 1/8 by 1 inch matchsticks
• 1 cup matchstick carrots
• 1 cup finely diced Maui or yellow onion
• Kosher salt and freshly ground black pepper
• 1 cup finely chopped green onions, white and green parts (about 4 green onions)
• 3 teaspoons very finely grated garlic
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon Worcestershire sauce
• 2 large eggs, lightly beaten
• 4 to 6 fried eggs, for serving

Prepare

1. In a bowl, combine the rice and sesame oil, toss to coat, and set aside.
2. Set a wide pan or wok over medium heat and coat the bottom with 1 to 2 tablespoons of sesame oil. Fry the Spam for a minute on each side, or until all sides are lightly crisped and brown. Transfer the Spam to a small bowl with its oil.
3. Turn the heat to medium-low and coat the bottom of the pan with 1 to 2 tablespoons of sesame oil. Once the oil is shimmering and hot, add the carrots, and onion and stir fry with a wooden spoon until mostly translucent, 4 to 5 minutes. Season with salt and pepper and increase the heat to medium. Add 1/2 cup of the green onions and cook for another minute to soften them. Add the rice, garlic, soy sauce, oyster sauce, Worcestershire sauce, and Spam, mixing and breaking up the rice with the spoon. Stir-fry until the rice is hot and has absorbed all of the liquids, 4 to 5 minutes. Taste and add more salt and pepper as desired.
4. Create a well in the middle of the rice and pour in the eggs. Let sit for 30 seconds before scrambling the mixture, using the wooden spoon, for another 30 seconds. Let sit for 30 seconds more, then scramble again, this time bringing in the walls of rice and incorporating them into the eggs. Repeat this process until the eggs have been thoroughly scrambled and incorporated. Turn off the heat, leaving the pan to sit until you are ready to serve. Sprinkle with remaining 1/2 cup green onions and serve, topping each serving with a fried egg.

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Momofuku Pork Belly Buns

One of the many things I miss about living in New York is the Momofuku Pork Belly Buns. I haven’t found anywhere in Florida that can even come close to this dish so I set out in finding the recipe. As my luck would have it with any food I fall madly in love with, the recipe was featured on Food 52 and on Food & Wine. This recipe may seem intimidating but is extremely easy but laborious to make. If you’re like me and you enjoy street and restaurant food, you’ll make it no matter how long it takes. The really great news is that the dough in this recipe will yield you 50 bao buns. If you’re not going to consume all of that you can simply freeze them in a freezer bag and re-steam later or feel free to make bao bar at your next get-together. I just made this for my husband’s 40th birthday party this weekend and it was a hit!

Momofuku Pork Belly Bao Buns

Ingredients

Pork Belly and Quick-Pickled Cucumbers

• 6pounds skinless pork belly
  
• 1/2cup plus 1 teaspoon kosher salt
  
• 1/2cup plus 1 tablespoon sugar
  
• 2thick Kirby cucumbers, cut into 1/8-inch-slices
  

Pork Buns

• 1tablespoon plus 1 teaspoon active dry yeast
  
• 4 1/4cups bread flour
  
• 6tablespoons sugar
  
• 3tablespoons nonfat dry milk powder
  
• 1tablespoon kosher salt
  
• 1/2teaspoon baking powder, rounded
  
• 1/2teaspoon baking soda
  
• 1/3cup rendered pork fat, bacon fat or vegetable shortening, at room temperature
  
• Vegetable oil
  
• 1cup hoisin sauce
  
• 1/2cup thinly sliced scallions (green and white parts)
  
• Sriracha, for serving

Prepare

Pork Belly and Quick-Pickled Cucumbers

1. Put the pork belly in a roasting pan that holds it snugly, fat side up. Combine 1/2 cup salt and 1/2 cup sugar in a small bowl and rub all over the pork. Cover with plastic wrap and refrigerate for at least 6 hours, and no longer than 24.
2. Heat the oven to 450ºF. Discard any liquid that has accumulated in the roasting pan and put the pork belly in the oven. Cook for 1 hour, basting it with the rendered fat halfway through, until it’s golden brown.
3. Turn the oven temperature down to 250ºF and cook until the pork is tender, another 1 hour and 15 minutes or so. Transfer the pork to a plate, decant the fat and the meat juices from the pan and reserve it for the buns. Allow the pork to cool slightly.
4. When it’s cool enough to handle, wrap the pork in plastic wrap or aluminum foil and put it in the fridge until it’s thoroughly chilled and firm. (You can skip this step if you’re pressed for time, but the only way to get neat, nice-looking slices is to chill the belly thoroughly before slicing it.)
5. Combine the cucumbers with the remaining sugar and salt in a small mixing bowl and toss to coat. Let sit for 5 to 10 minutes. Use right away or refrigerate for up to 4 hours.
6. When you’re ready to make the buns, cut the pork belly into 1/2-inch-slices about 2 inches long. Warm them in a pan over medium heat for a minute or two, until soft and heated through. Use the pork right away.

Pork Buns

1. Stir together the yeast and 1 1/2 cups room temperature water in the bowl of a stand mixer fitted with a dough hook. Add the flour, sugar, milk powder, salt, baking powder, baking soda and fat and mix on the lowest speed setting for 8 to 10 minutes. The dough should gather together into a ball on the hook. Lightly oil a large bowl and put the dough in it, turning it over to coat it with the oil. Cover the bowl with a dry kitchen towel and put it in a warm place and let the dough rise until it doubles in size, about 1 hour 15 minutes.
2. Punch the dough down and turn it out onto a clean work surface. Using a sharp knife, divide the dough in half, then divide each half into 5 equal pieces. Gently roll the pieces into logs, then cut each log into 5 pieces, making 50 pieces total. They should be about the size of a Ping-Pong ball and weigh about 25 grams each. Roll each piece into a ball and set them on baking sheets. Cover them loosely with plastic wrap and let them rise for 30 minutes. While they’re rising, cut out fifty 4-inch squares of parchment paper.
3. After 30 minutes, use a rolling pin to roll each ball into a 4-inch-long oval. Brush lightly with vegetable oil, lay a chopstick horizontally across the center of the oval and fold the oval over onto itself to form a bun. Gently pull out the chopstick, leaving the bun folded, and transfer it to a square of parchment paper. Put it back under the plastic wrap and form the rest of the buns. Let the buns rest for 30 to 45 minutes: they will rise a little.
4. Set up a steamer on top of the stove. Working in batches so you don’t crowd the steamer, steam the buns on the parchment squares for 10 minutes. Remove the parchment. You can use the buns immediately or allow them to cool completely, then put them in plastic freezer bags and freeze for up to 2 months. Reheat frozen buns in a stove top steamer for 2 to 3 minutes, until puffy, soft, and warmed all the way through. Freeze half the buns in airtight bags for another time.
5. Open a warm bun and spread about 2 teaspoons of hoisin sauce on the inside. Add 2 pieces of pork belly, then a couple slices of pickle. Add a scattering of scallion and a squirt of sriracha if you like. Repeat with the remaining buns, and eat!

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Two of my most favorite appetizers to eat at Japanese restaurants are Japanese Pork Gyoza and Shumai. You may know gyoza as won tons, pot stickers, or dumplings. Whatever you call them, they are the most heavenly tasting little appetizers and you can easily get full off of 10 and call it a night. In my recent venture into Japanese cooking, I figured that these Japanese Pork and Cabbage Gyoza couldn’t be that hard to make. I did a little research and found they require few ingredients and are all-in-all extremely easy to make. Take heed, I must warn you to not make these on an empty stomach since you have to make 50 and on an empty stomach the small amount of time it takes to make them may seem like an eternity! Enjoy this simple and enticing Japanese dish tonight!

Japanese Pork and Cabbage Gyoza

Ingredients

20 gyoza won ton wrappers
olive oil, for pan-frying
2 tbsp Japanese rice vinegar
2 tbsp soy sauce

3 1/2 oz. Napa cabbage, finely shredded
4 scallions, minced
1 lb. fresh ground pork
2 tbsp ginger, finely grated
5 garlic cloves, crushed and minced
2 tbsp soy sauce
2 tsp mirin
pinch of white pepper
sea salt

Spicy Chili Crisp for serving

Prepare

1. To make the filling, mix all of the ingredients together in a small mixing bowl and season with a pinch or two of sea salt. (Note the pork should be raw).
2. If the pork you have is not ground you can take pork chops or pork cutlets and pulse for 1 minute in a food processor.
3. Lay a gyoza won ton skin flat on the palm of your hand and put 1 heaping teaspoon of the filing in the center.
4. Fill the small condiment bowl with water, dip your finger in it, and brush the inside of the gyoza all the way around, creating a circle around the pork filling.
5. Fold the skin sides up to meet in a ridge along the center and press the edges together.
6. Brush the curved edges of the skin with a little more water and make a series of little folds along the edges.
7. Repeat with the remaining gyoza.
8. Heat a little oil in a lidded skillet and add as many gyoza as will fill the bottom of the skillet with just a little space on between.
9. Cook for 2 minutes on medium or until the undersides are browned (do not flip them over).
10. Add water to a depth of about 1/8 inch, cover the pan with a lid, bring the heat down to low, and simmer for 6 minutes.
11. Uncover and increase the temperature to medium high, allowing the excess water to bubble/evaporate.
12. Remove from the pan before letting all of the water evaporate and place on a dish.
13. Serve the rice vinegar in a small dipping dish and stir in the soy sauce alongside some Spicy Chili Crisp. 

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