Rigatoni with Spicy calabrese-style Pork Ragu

Prepare for nirvana.

Rigatoni with Spicy calabrese-style Pork Ragu

I found this gem of a recipe in copy of Bon Appetit that my Mom shared with us.
After putting the recipe on the kitchen counter, the family feedback was instantaneous.
As a firm believer in "giving them what they want", I changed my plan for a family dinner to this recipe, accompanied by salad, baguettes and fresh veggies.

Look here for the recipe:
http://www.bonappetit.com/recipes/2013/02/rigatoni-with-spicy-calabrese-style-pork-ragu

Start by cooking mild Italian sausage in olive oil and then cook the ground pork.

Remove the meat and cook what is similar to a Sofrito in the same pot.

After turning almost golden, add in the peeled and blended tomatoes.

Simmer the concoction for 4 hours.  Add water as you go.  Keep the temp low and avoid the burn.

Cook the Rigatoni and add to the pot with some of the pasta water.
Add more parsley.
Stir and add some Parmesan.

Chili Cerdo before Chilling in China

I'll be deprived of cooking for the next 3 weeks while I'm visit colleagues in Beijing.
For my last "meal", should I cook a family staple or something that only I love?
Sorry folks, I chose the latter.

 Love the ingredients.  This will taste great, I just know it. 

 Remove the sinew, pat dry and salt.

Think about your Grandmother

 250 until falling apart.

 

Mexican rice. The ultimate amigo.

 

I'm off to China folks... with a yummy tummy.

Want the recipe?

Chili Cerdo in adobo sauce
Ingredients
  3 lb. boneless pork roast
  2 red bell peppers, sliced thin
  2 large garlic cloves, minced
  1 16oz can tomato sauce
  1 7-oz. can green chilies, chopped
  1 white onion chopped
  2 tsp. ground cumin
  1 lemon, juiced
  1 cup beef broth
  2 tsp. salt to taste
  3 Chipotle peppers in adobo sauce, minced

1. Sear all sides of pork roast in oil
2. Combine all ingredients in a crockpot.
3. Cook on low,  4 hours or until the pork easily comes apart. 
4. Remove from the dutch oven if needed for pulling.
5. Return to the pot and stir.

A double dose of delightful dinners

I've had the itch to make these two for a long time and this week provided the opportunity.  I realize these are not extraordinary recipes by any means, but that doesn't trouble me any.

Just like finding a shirt to add to your rotation, anyone who cooks is always looking to add a new fav (or two or three) to the repertoire.

Ladies and Gentlemen, I bring you Chicken Piccata with Fettuccine and Cous Cous "simplified". 
(different days, different tastes... same delight)

First the piccata.
Recipe:http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2/index.html

 Butter and olive oil in the same pan?  This has to be good.

3 minutes a side for the pounded out, seasoned and floured chicken

Back into the pan after adding the sauce ingredients...

Never got a chance to photo the plate.  Eleanor said, "just photo the lunch leftovers".  What a good kid.

Now for the cous cous recipe.
Recipe: http://www.realsimple.com/food-recipes/browse-all-recipes/couscous-salad-grapes-feta-00000000040787/index.html

Oh my goodness!

 Finally... if you made it this far, you deserve to see my gals.  They make this cooking hobby all the more fun for me.

creamy chicken wild rice soup

Let the soup brigade continue unabated!

Today's entry is my first attempt at chicken wild rice soup, made pseudo creamy.  I'm not a fan of goopy soups, but I do enjoy creamy.

The soup was inspired by this recipe:
http://www.justapinch.com/recipes/main-course/chicken/minnesota-wild-rice-soup.html?p=1

Find a good bird, cover with water and gentle boil it until its done, but not done done.
(I purchased my 4lb'er from the fine butchers at Fareway Foods - $7)

Carefully remove the bird.  What remains is your broth.
Use tongs to pull the meat away and then use two forks in a pulled-pork motion... and you'll end up with what's in the bowl.

Place the bones on parchment and bake for 15-20 minutes.  Don't worry about getting every piece of meat off.  Once browned, add them to the broth you've just made and simmer.

 Minnesota Wild Rice.  The bag said "extra fancy".  I'd settle for "extra tasty".

Not exactly the trinity.  Celery, carrots and baby portobellas. Saute onion (I used shallot) and then add the three amigos.  After five, add the broth.  Then the chicken.  Then the rice.  Then some cream.

 

Lastly, make a roux.

Don't forget to package up a togo dinner for your wife and co-worker.