It’s Friday! I haven’t been home for a weekend in what seems like months, so I’m excited to cook something. That said, I’m at a bit of a loss for ideas. What are you all planning to cook this weekend for dinner? I suppose we should all add what wine we’re planning to crack with the meal. I could use some inspiration, please! TIA
the momofuku pork belly bao recipe. The pork belly is chilled in the fridge right now so I just need to make the sauce, steam the buns (I’m using frozen), and slice and heat the pork.
5 large Shallots
EVOO
1Tbsp fresh Thyme, chopped
Kosher Salt
Fresh Ground Pepper
2 - 6-8oz Filet Mignon
3/4 C Madeira
2C Beef stock
1 Tsp Butter
1 Tsp Flour
1 Tsp Tomato paste
1/4 C pitted Prunes corsely chopped
Peel and halve Shallots, toss w/EVOO nd roast in a pan @ 425° for anout 25 min.
Combine Thyme, Salt and Pepper and generously coat steaks. Add some EVOO to hot skillet and sear to desired doneness. Remove steaks and tent wth foil.
Add Madeira to pan and dook 1 min. Add beef stock, bring to boil and reduce by 1/2.
Combine butter and flour, add tomato paste to pan and dissolve. Add butter/flour mixture and incorporate. Add Prunes and Shallots and continue cooking until sauce thickens. Add steaks and juices and cook until heated through.
Serve steaks w/pan sauce.
I normally pair this up with roasted root vegetables. It can easily be multiplied for a larger crowd and tastes way better than it should for the amount of work involved.
I basically did that one in the Instant Pot last night, ended up going with:
3 tomatillos
2 large jalapenos
1 giant poblano
1 medium onion
1/2 a tomato
4 cloves of garlic
green tabasco
1 heaping teaspoon of cumin (too lazy to toast my own)
S+P
2 pounds of cubed pork butt
Did a rough chop on all the veggies, quick sauté in the pot and then under pressure for 30 minutes with a natural release. Removed the pork, added a huge pile of cilantro plus more green tabasco before using the immersion – turned out absolutely delicious. Only critique, the sauce could be just a tiny bit thicker…will remove a little liquid next time.
Made this last weekend with chicken thighs. Was excellent although the bacon made it heavier and richer than expected. If I’d spent more time thinking about it I would have considered the bacon fat more in the wine pairing. I should have used a heavier, Malo chard.
I made a slow cooked pork shoulder in tomatillo sauce. I forgot to take anything out of the freezer so I pulled out a frozen pork shoulder. I figured a slow cook would take care of the frost, so first I took about 2 pounds of tomatillos, two giant red onions, a head of garlic, peeled and two plum tomatoes and put them in the Le Cruset in a 500 degree oven until then were overcooked and a bit burned, but that was important to the ultimate flavor. I then tossed in about a tablespoon of fresh ground cumin and some salt and pepper. After about 20 seconds with a immersion blender I added an entire large bunch of chopped fresh cilantro that is not quite as fresh as when I bought it because I forgot to use it for something else 5 days ago. Add the frozen pork shoulder, cover, and put back in the over at 500. After an hour, turn oven down to 300, or 275, who remembers, stir the sauce and spoon over the meat. Recover and keep going. Open, stir and put back in every hour for about 6 hours total cooking time. BUT after about 4 hours, ladle out a lot of the liquid and put in a jar and put in the freezer so the fat that floats to the top solidifies in time and is easy to remove. When it’s time to eat, the sauce/gravy is dark brown and outstanding and the pork is fall apart tender with most of the fat rendered out. I think I also put in some leftover red wine half way through, but I’m not sure. Serve on soft corn tortillas fried for about 5 seconds each side, with shredder cheddar cheese.
Just make it up and it tastes great. Recipes are for wimps and baking.
King salmon season just opened so it was salmon on the weber with a little peach wood for some smoke. Super simple and so good. I did steaks for the first time in forever instead of filets. Tonight is a Parker Ranch wagyu hangar steak sous-viding right now with broccoli soup.