Pork Chili Verde

or as Stella calls it, Mexican Green Chili!

Chili Verde 4

The most fun comes when you get to dress up your chili bowl just the way you like it.  Stella said it was so good she couldn’t stop eating.  Magic words for Nana’s ears!!

Serves 6

  • 2-3 pounds pork shoulder, cut into 1-2″ pieces
  • lard for browning the meat
  • flour for dredging
  • salt and pepper
  • 2 jars tomatillo salsa
  • 3 cups chicken stock
  • 2 cups chopped sweet peppers
  • 1 cup diced white onion
  • 1 cup corn
  • 1 tin white kidney beans
  • 1 small tin diced green chilis (use mild or spicy depending on who’s coming for dinner!)

Preheat oven to 325.

Heat the lard in a large heavy bottom saucepan.  (Yes, you can use a neutral oil, but lard does add a certain level of flavour that you won’t get with neutral oil)

Season pork with salt and pepper, then dredge in flour.

Fry the pork pieces a few at a time, until you have a golden crust.  If you overcrowd the pan they will steam rather than get a nice carmelized crust.

Chili Verde 1

Once all the pork has been browned, saute the onions and peppers, seasoning with salt and pepper while you do that, then deglaze the pan with the chicken stock.  Stir in the tomatillo salsa and then return all the pork to the saucepan.  Stir to combine, and then bake in the slow oven for about 3 hours, until the pork is tender and falling apart with just a touch.  Stir in the beans, green chilis and corn, allow to heat through.

Chili Verde 2

Bring the whole saucepan to the table and surround with toppings for everybody to help themselves.

Suggested toppings:

  • sliced radish
  • cubes of avocado
  • sliced jalapeno
  • grated cheese
  • crumbled taco chips
  • cilantro
  • green onions
  • Sour cream

 

  • Serve with a loaf of crusty bread ….. try my recipe, (No Knead bread) its quick and easy, and completes this meal perfectly.

Chili Verde 3

 

Caesar Salad

Caesar salad 3

Love the textures of a great Caesar salad – contrasting fresh crisp greens, crunchy bacon and croutons, soft parmesan and a creamy dressing.

Everybody needs a great Caesar dressing in their kitchen, try this one and adjust to your families taste.  My grandkids don’t love garlic, so when they are over I usually go light on the garlic cloves but that’s totally up to you!

  • 1 egg (or 1/4 cup mayonnaise)
  • juice of 1/2 lemon
  • 1-3 cloves garlic
  • 2 anchovy fillets (packed in oil)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp dijon mustard
  • 1-2 tbsp red wine vinegar
  • pinch of sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 – 3/4 cup oil (I like to use a combo of vegetable oil and really good extra virgin olive oil)
  • dash hot sauce (totally optional)

Combine all ingredients except oil in jar or blender.  Shake/blend really well until smooth, and slowly add oil until emulsified.  Taste and adjust for salt and pepper, adding more if necessary.

Caesar salad 1

Everybody helps make dinner around here, and Stella is learning the fine points of knife work!  Don’t worry, she quickly learned to rest the knife against her knuckles to avoid trimming her fingers……

Caesar salad 2

Assembling that cheese grater has all Sloan’s attention.

  • Wash your lettuce leaves and spin dry (you can do this ahead of time, wrap in clean kitchen towel and keep in fridge until ready to use, it really crisps up the lettuce)
  • Cook bacon until crisp and crumble.
  • Toss stale bread chunks in olive oil and a bit of salt and pepper and toast until dry and crunchy.  (This is also a great place to use dried herbs, and some garlic powder)
  • Grate Parmesan cheese

Toss lettuce pieces in very large bowl with the bacon, croutons and parmesan cheese.  Just before serving toss with dressing just until everything has a delicious coating.  Taste and squeeze a bit of lemon over if you like.

This easily goes from a side dish to a whole meal if you serve Caesar salad with grilled chicken or shrimp, and a side of garlic toast.

 

 

Cafe de Paris Beurre

Cafe de Paris 8

How to enhance an already perfect medium rare steak?  Cafe de Paris Beurre.  It’s that easy.

What’s that, you say????  Only the most amazing flavour packed umami bomb you will ever create.  Don’t be alarmed by the list of ingredients.  This makes a whack of butter, which you can give away to your best of friends, or stash in your freezer to pull out when needed.

INGREDIENTS

  • 1 pound, 5 ounces unsalted butter, softened
  • 1 ounce ketchup
  • 3 teaspoons Dijon mustard
  • 1/2 ounce capers, rinsed
  • 2 ounces shallots, finely diced
  • 1 tablespoon flat leaf parsley, finely chopped
  • 1 tablespoon chives, snipped
  • 1 teaspoon dried marjoram
  • 1 teaspoon dill, finely chopped
  • 1 teaspoon finely chopped thyme leaves
  • 1/2 teaspoon tarragon leaves
  • 1/2 teaspoon rosemary leaves, finely chopped
  • 1 clove garlic, finely chopped
  • 8 anchovy fillets, rinsed and finely chopped
  • 1 tablespoon brandy
  • 1 tablespoon madeira
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon paprika
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon Cayenne powder
  • juice of one lemon
  • zest of 1/2 lemon
  • zest of 1/4 Orange
  • 2 teaspoons sea salt
Cafe de Paris 5

Just a few of the many ingredients needed.

Cafe de Paris 3

Okay, it might not look appetizing right now, but it smells incredible …

 

DIRECTIONS

  1. In a large bowl, beat the butter by hand or use an electric mixer set to slow speed, until it has a slightly creamy texture.
  2. In a separate bowl, combine all the other ingredients and mix thoroughly. Add this mixture to the butter and beat again until all the ingredients are completely combined.
  3. Place a double thickness of foil, about 12 inches long, on a flat surface and line with a similar-sized piece of silicone paper. Spread half the butter along one of the foil edges and roll up to form a long sausage shape — roll it with your hands like a rolling pin to get a tidy shape and eliminate any air pockets. Twist the ends to seal. You can also use plastic kitchen wrap, which I did this time.  Repeat this process with the remaining butter. Place in the fridge to chill before use.
  4. To use, slice a ½ inch thick disc of butter and place on top of a grilled steak (or a steamed spud). Traditionally, the steak is placed back under a hot grill (broiler) to soften and brown the butter, but I don’t reckon you need to do this, just let it melt from the heat of the steak.
  5. The butter can be stored in an airtight container in the fridge for a few weeks or in the freezer for several months.
Cafe de Paris 4

Ready to roll into logs and pop in the freezer (or gift bags!)

Cafe de Paris 6

Don’t just think of steaks, top any chicken or fish dish, or use it in place of garlic butter on bread.

Cafe de Paris Beurre 1

I tried out quite a few recipes I found, and this one from Food Republic, is the definite winner, and the most like a butter topped steak we had a “Red Door” in Whistler.  If you aren’t a meat lover, don’t even worry – it’s just amazing on vegetables, scrambled eggs or melted and drizzled over popcorn!

 

Halibut Veracruzana

halibut veracruzana

This is one of those recipes that is more a guideline.  Inspired by the flavours of fish we’ve had served in the style of Veracruz in Mexico, this is so easy to prepare at home, and if you have a good source of fish, give it a try!

You will need:

  • enough fish to feed your family (I’ve used halibut here but any white fish will work)
  • green olives
  • fresh tomatoes
  • black olives
  • capers
  • roasted red peppers
  • fresh red peppers
  • your best olive oil
  • lemon
  • sea salt & pepper

Generously butter a baking dish (extra points for using a pretty one that you can also serve this dish in!)

Lay in your fish, cut in serving size.

Chop the olives, peppers and fresh tomato, and then cover your fish with all the toppings.  Again, be generous with seasoning – liberally sprinkling salt and pepper over it all.  Then – squeeze a whole lemon and drizzle olive oil over the top.

Roast at 375 just until fish flakes nicely.  This will entirely depend on the thickness of your fish, so watch it carefully and check after 10 minutes.

Serve over rice, with a bright, crunchy salad on the side.  Add crusty bread to soak up those juicy drippings and you’ve got a quick easy dinner good enough for company.

Tossed Salad

Grilled Cauliflower & Shrimp with Romesco Dipping Sauce

Cauliflower & Shrimp with Romescu

Grilling the shrimp in the shell protects them from the searing heat of the barbecue, and is definitely worth doing.  Serve this as an appetizer and nobody minds getting in with their hands!

 

romescu

Go ahead and make a big batch of this, it goes really well with any cooked fish or chicken dish.

Romesco Sauce:

  • 1 jar (300 mL) roasted red peppers , including juices
  • 1/4 cup prepared tomato sauce
  • 3 tablespoons almond butter or 1/4 cup toasted slivered almonds
  • 2 teaspoons red wine vinegar
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper

Romesco Sauce: In blender, purée together red peppers including juices, tomato sauce, almond butter, vinegar, paprika and cayenne pepper until smooth. Season to taste with salt, if needed.  Transfer to small saucepan, and set aside.

  • 1 head cauliflower , cut in large florets
  • 1/4 teaspoon salt
  • 450 g unpeeled jumbo shrimp (21 to 25 count)
  • 1 tablespoon vegetable oil
  • 1 bunch green onions

Shrimp and Vegetables: Plunge cauliflower pieces into boiling salted water for just about 2-3 minutes, and then immediately drop into ice water bath.

This can easily be turned into a vegetarian dish by omitting the shrimp, just use an assortment of vegetables.

In bowl, toss together shrimp, oil and remaining salt.

Thread shrimp onto metal or soaked wooden skewers. Place shrimp and cauliflower on greased grill over medium-high heat; close lid and grill, turning once, until shrimp are pink and cauliflower is charred, about 8 minutes. Add green onions during last 3 minutes of grilling.

Heat Romesco Sauce, stirring frequently until warm, 1 to 2 minutes. Serve cauliflower, shrimp and green onions on large platter with sauce on the side for dipping.  Add some crusty fresh French bread and you’ve got a great appetizer!

The BEST Crab Artichoke Dip

I’m not kidding you guys.  This dip is delicious, so make sure you get in there before your guests have consumed it all!

Crab Artichoke Dip 3

If you want a little “kick” stir in finely diced jalapeño chilies or chili flakes.

  • 1 8 oz block cream cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tsp Old Bay seasoning
  • 1 tsp Worcestershire sauce
  • 1 tsp horseradish
  • 1 tin good quality crab meat
  • 1 diced roasted sweet red pepper
  • 1 14 oz container artichoke hearts (diced)
  • 1 cup shredded sharp cheddar (I like white)
  • 1/4 cup finely sliced green onion or chives
  • 1 tbsp freshly squeezed lemon juice
  • salt & pepper to taste

Preheat oven to 350 degrees F.

Cream together the cream cheese, mayonnaise and sour cream … then add the Old Bay seasoning, Worcestershire, & horseradish.  Give this mixture a good blend, I like to use my hand held blender for this to make sure it is all smooth and creamy.  If you do this before you add the rest of the ingredients all your flavouring will be evenly distributed before you stir in the rest.

Crab Artichoke Dip 1

Gently fold in the diced roasted red pepper, diced artichoke hearts, shredded cheese, sliced onion and lemon juice.  Stir carefully at this point so you keep all the distinct colours and textures.  Lastly stir in the crab meat and season to taste with salt and pepper.

Crab Artichoke dip 2

 

Bake at 350 for 20 minutes until it is bubbling.  Serve with crackers or sliced baguette, and stand back …. watch the crowd go wild.

 

Grilled Shrimp and Cauliflower with Romesco Dipping Sauce

Cauliflower & Shrimp with Romescu
The first thing you need to know is that this sauce is A M A Z I N G.  Put it on your sandwich, toss hot pasta with it, fresh veggie dip or meat skewer dip …. it wins every time.  Today’s appetizer included these grilled cauliflower florets, lightly marinated shrimp and green onions.

Ingredients for Romesco

1 1/2 CUPS SERVINGS

  • 1 large roasted red bell pepper from a jar
  • 1 garlic clove, smashed
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup tomato purée
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons Sherry vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper

Preparation

Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. DO AHEAD: Romesco can be made 1 week ahead. Cover and chill.

romescu

To use as a dipping sauce, heat through until easy to stir and warm.

 

Shrimp and Vegetables

  • 1 head of cauliflower – cut into florets
  • 1/4 tsp salt
  • 1 lb jumbo shrimp – tails and shells on
  • 1 tbsp vegetable oil
  • 1 tsp lime juice
  • 1 bunch green onions

Lightly steam cauliflower until just tender crisp – be careful not too overcook it.

Season with salt.

In a large bowl, toss shrimp with vegetable oil and lime juice.  Allow to sit for 20-30 minutes.

Grill cauliflower, shrimp and green onions just until heated through (and shrimp is fully cooked) – try to get some pretty grill marks on there!

Arrange on a serving platter with the Romesco and dip merrily away.