Roasted Clementine and Fennel Chicken
Carne Asado Tacos
Ingredients1 flank steak or skirt steak
2 cups orange juice
6 limes, squeezed
1/4 cup chili powder
3 tbsp. adobo seasoning
12 corn tortillas
1 white onion, diced
2 avocados, diced
2 tomatoes, diced
1 cup sour cream
1 bunch cilantro, chopped
Place meat in a casserole dish. Combine orange juice, lime juice with lime pieces, chili powder and adobo in a small bowl. Pour over steak. Cover and marinate overnight in the refrigerator.
Preheat grill to medium-high. Remove meat from marinade, discarding marinade. Grill for 6 to 7 minutes per side or until meat reaches desired doneness. Remove from heat and let rest for 5 to 10 minutes. Cut meat into 1/2-inch pieces and place in warm tortillas. Serve on a platter with all of the condiments: onion, avocados, tomatoes, sour cream and cilantro.
Herb roasted pork loin with grilled peaches and limoncello glaze
Ingredients1 (2- to 3-lb.) boneless pork loin roast
2 tsp. minced fresh rosemary
2 tsp. minced fresh thyme leaves
2 tsp. minced fresh savory
2 tbsp. olive oil
1/4 cup Ventura Limoncello or Blood Orangecello
1/4 cup simple syrup (see note)
4 peaches, sliced (about 8 slices per peach)
Salt and pepper, to taste
Fresh rosemary sprigs, for garnish
For pork loin: Preheat oven to 425 degrees. Combine minced herbs and rub onto pork loin. (You may substitute 1 tsp. of dried herbs if fresh are not available.) Heat olive oil in a large skillet. Pan sear pork loin, then transfer to a rack in a roasting pan and roast for approximately 40 minutes (about 20 minutes per pound) or until internal temperature reaches 145 degrees. Remove from oven, place on a cutting board, cover with foil and let rest for 10 to 15 minutes before slicing. Pork loin will continue to cook as it rests. It should be slightly pink in the center.
For glaze: While pork loin is roasting, combine limoncello and simple syrup in a saucepan. Bring to a boil, and then simmer until reduced by half.
For peaches: Coat peach slices with limoncello glaze and grill on medium heat until each slice is slightly tender and seared. A vegetable grilling basket can be handy for this step. Season with salt and pepper.
To assemble: Slice pork loin. Arrange 2 to 3 slices on a plate with peaches arranged on the side. Garnish with fresh rosemary sprigs.
Note: To make simple syrup, combine 1 cup sugar with 1 cup water in a medium saucepan. Bring to a boil, stirring, until sugar has dissolved. Allow to cool. Commonly used in cocktails and other drinks; great for iced tea or coffee. Keep refrigerated.
Serves 4 to 6
Pulled Pork Sandwiches with Kale Slaw
Ingredients1 1/2 lb. pork butt or shoulder
1 tbsp. chili powder
1 tbsp. cumin powder
1 tsp. cinnamon
1 tsp. brown sugar
10 cloves garlic, chopped
3 jalapeños, seeds removed and chopped
2 bunches cilantro, chopped
1 cup barbecue sauce
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup rice wine vinegar
1 tbsp. sugar
1 bunch green kale, washed, ribs removed, finely julienned
1 bunch red kale, washed, ribs removed, finely julienned
1 cup shredded cabbage
1/2 cup julienned carrots
Salt and black pepper, to taste
4 hamburger buns
Preheat oven to 275 degrees. Cut pork into 4 equal pieces. Lay 4 (14-inch) squares of heavy-duty foil with plastic wrap on top. Place pork in the center of each. Mix dry spices together and rub onto pork. Evenly distribute chopped garlic, jalapeño and cilantro on the 4 pieces. Wrap pork tightly and place on a sheet pan.
Place in the oven, slow cooking for 4 to 5 hours or until soft and tender. (See note below.) When done, remove from oven and let rest for 10 minutes. Pull meat apart with tongs. Set aside.
Heat barbecue sauce in a pot on medium-high heat until sauce reaches a boil. Add pork and simmer for 10 minutes. Add more sauce to desired moisture.
In a mixing bowl, stir together sour cream, mayonnaise, vinegar and sugar. Place kale, cabbage and carrots in a separate mixing bowl, adding the dressing to desired moisture. Season with salt and pepper. Toast buns, then add 1/4 of the pork to each bottom bun. Top with kale slaw and bun to serve.
Note: By wrapping the pork in plastic wrap first, then aluminum foil, it allows the food to retain more of its natural juices during the slow cooking process, according to Chef Michel. Also, the plastic wrap creates a barrier between the foil and the acids found in the food that can cause aluminum oxide, or graying, with no ill effect to the food from the plastic wrap.
Spicy Pork-Beef Meatballs
1/3 cup ricotta cheese
1/4 cup milk
1 lb. ground pork (see note)
1 lb. ground beef (80 percent lean)
6 oz. prosciutto, chopped very small
2 cups breadcrumbs (made from Italian or French loaf)
1 cup finely chopped Calabrian chilies (may substitute desired amount of dried red chili flakes or red Fresno chilies)
1/2 cup grated Grana Padano cheese (may substitute Parmesan)
1/2 cup chopped Italian parsley
1/4 cup chopped oregano
1/4 cup chopped basil
2 tbsp. finely chopped garlic
2 tbsp. kosher salt
1 tbsp. toasted and ground fennel seeds
2 tsp. freshly ground black pepper
2 tsp. red chili flakes
3 quarts San Marzano tomatoes, hand crushed
1 bunch basil (approximately 2 cups loose basil leaves)
1quart olive oil, for frying
2 cups flour, for coating meatballs
For meatballs: Preheat oven to 350 degrees. Mix eggs, ricotta and milk in a bowl and lightly whisk together. Place remaining meatball ingredients in a large bowl and mix. Pour ricotta mixture over. Mix well with your hands. (Clean hands with antibacterial soap after handling raw meat.) Form into golf ball-sized meatballs and put on a large tray lined with wax paper. Set aside.
For sauce: Crush tomatoes and heat, along with basil, in a large pot. Season with salt and pepper. Set aside.
To prepare: Heat oil in a skillet to 350 degrees. Lightly coat meatballs with flour and fry in the oil until golden brown. Remove meatballs from oil and drain on paper towels. Fry 9 to 10 meatballs at a time, depending on the size of your fryer. Repeat until all meatballs are fried.
Place meatballs in a large, deep baking pan. Pour tomato and basil sauce over meatballs. Cover with aluminum foil. Braise meatballs in tomato sauce (and be sure to spoon sauce over basil so it doesn't brown while cooking). Place in oven and bake at low heat (325 to 350 degrees, depending on your oven) for approximately 60 to 90 minutes or until meatballs are browned and cooked through. Be sure to stir and rotate meatballs gently every 20 minutes.
Serve with crusty bread or over your favorite type of pasta. These are best topped with freshly grated Parmesan cheese, chopped basil and good extra virgin olive oil.
Note: In the restaurant, Chef Adam adds 1/2 pound of ground fatback to his meatballs. You can ask your butcher to custom grind this for you; however, it is an optional ingredient.
Makes 15 to 20 medium-sized meatballs
Asian Lettuce Cups
16 large butter lettuce leaves (for best presentation, choose butter lettuce heads that come with roots attached)
1 lb. boneless chicken thighs, trimmed into 1/2-inch cubes
1 tbsp. plus 1/4 cup brown sugar
1/2 tbsp. plus 2 tbsp. fish sauce
2 tbsp. rice vinegar
1 tbsp. minced fresh ginger
2 cloves garlic, minced
1 small shallot, minced
4 tbsp. peanut or canola oil, divided use
4 shiitake mushrooms, thinly sliced
1 red bell pepper, cored, seeds and veins removed, and thinly sliced
2 green onions, thinly sliced
1 jalapeño pepper, minced
1 tbsp. toasted sesame seeds
Freshly cracked pepper
Arrange lettuce leaves on a large platter. Marinate chicken in 1 tbsp. brown sugar and 1/2 tbsp. fish sauce for 30 minutes. In a small bowl, mix 1/4 cup brown sugar, 2 tbsp. fish sauce and rice vinegar until dissolved. Add ginger, garlic and shallots.
Heat a large frying pan on high heat and add 2 tbsp oil. Add chicken. Allow to sear for a couple of minutes and add sauce. Let chicken caramelize and sauce thicken. When chicken is cooked through, remove to a large bowl.
In a medium pan over high heat, add remaining 2 tbsp. oil. Add mushrooms and bell peppers. Sauté until just barely cooked and add to the bowl with the chicken.
Spoon chicken into lettuce leaves, dividing evenly. Garnish with onions, jalapeños, sesame seeds and pepper. Roll leaves around filling to serve.
Makes 16 wraps