Braised “Fresh Bacon”
Fresh pork belly is pan-seared, then braised until tender in a rich stock with fresh herbs and vegetables..
Braised Braised Fresh Bacon
Serves 2 (adapted from a recipe by Tom Colicchio)
2 6-7 oz pieces fresh, skin-on pork belly, at least 2 inches thick
2 cups homemade chicken or vegetable stock, divided
1 1/2 teaspoons unroasted organic peanut oil
1 stalk celery plus a little extra, sliced
1 small carrot plus a little extra, sliced
1 large green bulb onion plus a little extra, chopped
1/4 cup arugula chiffonade
1 teaspoon dried red tomatoes, crumbled
1 clove garlic, peeled
1/4 teaspoon thyme
1/4 teaspoon savory
1 teaspoon raw cider vinegar
coarse sea salt
smoked black pepper
thick slices of wild yeast sourdough
homemade coarse mustard
raw cheddar cheese
fresh rosemary
Heat the oil in a large small skillet over medium heat. Season the pork with salt and pepper and put in the skillet fat side down. Cook until the skin is browned (about 15 minutes), then transfer to a plate.
Pour off all but about 1 tablespoon of fat and add the onion, carrot, celery, and garlic to the skillet. Cook until the vegetables are tender and slightly brown, about 20 minutes.
Return the pork belly to the skillet, fat side up, and add about 1 1/2 cups of stock (it should surround but not cover the meat). Bring the stock to a simmer, then transfer the skillet to a 350 degree oven. Gently simmer the pork, uncovered, for 1 hour, then add another 1/2 cup of stock. Continue cooking until tender, about 1 hour longer.
Allow the pork to cool in the braising liquid. Remove the pork from the liquid, then gently lift off and discard the skin. Score the fat, making a crosshatch pattern.
Turn up the oven to 400°F. Strain the braising liquid, discarding the solids. Return the liquid to the skillet, bring it to a simmer, and skim off the fat. Return pork, fat side up, to the skillet. Add vinegar, dried tomatoes, herbs and freshly chopped vegetables, then transfer the skillet to the oven and cook until the pork is heated through and the fat nicely browned, about 20 minutes. Add arugula and serve hot with thick slices of toasted sourdough thinly-spread with coarse mustard and topped with melted asiago or raw cheddar cheese and fresh rosemary.
Red Lentils Tarka with Raisin Chutney
A warming and soothing vegetarian dish of red lentils seasoned with cumin, asafoetida, garlic and curry leaves, served with lacto-fermented raisin chutney and toasted flatbread..
Red Lentils Tarka with Raisin Chutney
For the Chutney (adapted from a recipe by Sally Fallon)
1 1/2 cups organic raisins, soaked in warm filtered water for 1 hour
2 cloves of garlic, peeled
1/2 bunch fresh cilantro leaves
10 black peppercorns
1/4 teaspoon red pepper flakes
1 tablespoon coriander seeds
1/2 tablespoon cumin seeds
1/2 tablespoon anise seeds
1/2 tablespoon freshly grated ginger
1 teaspoon sea salt
2 tablespoons whey
1/2 cup filtered water
Place garlic and cilantro in food processor and pulse a few times. Drain raisins and add to food processor along with peppercorns, red pepper flakes, seeds and ginger. Pulse a few times until the mixture becomes a coarse paste. Transfer to a pint-sized, wide-mouth mason jar and press down lightly with a wooden pounder or a meat hammer. Mix salt and whey with water and pour into jar. You may need to poke a few holes in the chutney to allow liquid to percolate through. Add more water if necessary to cover the chutney. The top of the chutney should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to refrigerator. The chutney should be eaten with 2 months.
For the Lentils
1 cup split red lentils, picked over, rinsed and drained
3 cups vegetable stock or filtered water
1/2 teaspoon turmeric
1/2 teaspoon freshly-ground black Tellicherry peppercorns
1 bay leaf
Combine lentils and stock in a heavy saucepan and bring to a boil. Skim off any scum, then reduce heat to a simmer. Add turmeric, pepper and bay. Cover and simmer until thick and tender, about 40 minutes.
For the Tarka (adapted from a recipe by Madhur Jaffrey)
2 tablespoons ghee
1/3 teaspoon asafoetida
1/2 teaspoon whole cumin seeds
1 teaspoon curry leaves, chopped
1-2 small fresh red chillies, chopped
1 clove garlic, coarsely minced
1/2 small onion, diced
1 plum tomato, chopped
Heat ghee in a heavy skillet over medium heat until it shimmers. Add the asafoetida and let it sizzle for 30 seconds. Add the cumin and chilies and cook until the chillies begin to get crisp, about 1 minute. Add onions and cook until browned. Add tomato and garlic and cook until garlic is browned. Stir the tarka (including all of the liquid) into the lentils, cover and let stand 5 minutes to combine the flavors.
Serve hot with raisin chutney and toasted flatbread.
This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.
Pan-seared Venison Loin with Roasted Root Vegetables and Cranberry Port Reduction
The term ‘foodshed’ is similar to the concept of a watershed: while watersheds outline the flow of water supplying a particular area, foodsheds outline the flow of food feeding a particular area. Your foodshed encompasses the farm, your table and everything in between. –foodroutes.org
Our foodshed, the Edwards Plateau of central Texas, offers an amazing abundance of food from deer, rabbit and feral hog to freshwater crayfish, bass and catfish and every manner of fruit and vegetable.
This local dish features whitetail deer, smoked bacon, sage, cranberries, sweet potatoes, parsnips and green garlic..
Pan-seared Venison Loin with Roasted Root Vegetables and Cranberry Port Reduction
For the Reduction
1/2 cup fresh cranberries, rinsed and picked over
1/3 cup filtered water
1 teaspoon clarified butter
1 teaspoon freshly-squeezed Mayer lemon juice
1 teaspoon more-or-less guajillo honey
1 teaspoon shallot, minced
1 tablespoon port wine
sea salt and freshly-ground black pepper to taste
Heat butter in a heavy skillet over medium-low heat. Add shallots and sauté until softened, about 2 minutes. Add cranberries and water and simmer until cranberries pop and begin to soften. Add port wine and simmer until reduced in volume by about half. Stir in lemon, season to taste with salt and pepper and add just enough honey to smooth out the tartness (the sauce should be balanced rather than sweet). Keep warm.
For the Vegetables
A seasonal variety of root vegetables, perhaps including sweet potatoes, green garlic, carrots and parsnips, cut in smallish pieces
1 teaspoon pastured butter, melted
sea salt and freshly-ground black pepper
Toss vegetables in melted butter and season with salt and pepper. Roast in a 400 degree oven for 15 minutes, then remove and set aside. Vegetables will be underdone at this point.
For the Venison (serves 2)
12 oz fresh, unsliced venison loin (backstrap)
2 pieces applewood-smoked bacon, diced
1 1/2 teaspoons sage, crumbled
1 tablespoon pastured butter
sea salt and freshly-ground black pepper
Fry bacon in a heavy skillet over medium-low heat until crisp and all the fat has rendered. Use a slotted spoon to transfer the bacon and sage to a side dish, leaving the hot bacon fat behind. Rinse the venison, pat dry and season with salt and pepper. Increase heat to medium and add butter to bacon fat fat. Once shimmering, add the venison and sear until well browned, about 3 minutes per side. Add par-roasted vegetables to the pan and place in a 400 degree oven until the venison is about 125-130 degrees at the thickest part (use a thermometer). Remove from oven and allow to stand at least 5 minutes.
To serve, spoon cranberry reduction onto the center of a serving plate. Slice venison into 3/4 inch-thick medallions and arrange around the plate along with roasted vegetables. Garnish with crumbled bacon and sage and dress with a spoonful of pan juices. Offer coarse salt on the side.
Asian Orange-Fried Pork with Braised Greens
Local, pastured pork cutlets are marinated with sesame oil, ginger, garlic, green onions, fresh oranges and coriander before being quickly fried in chili oil and served over braised greens..
Asian Orange-Fried Pork with Braised Greens
Recipe serves 2
For the Chili Oil
8-10 small dried red chilies
1/3 cup unroasted organic peanut oil
1 1/2 tablespoons unrefined organic sesame oil
1 clove garlic, peeled
Remove stems and seeds from chilies, then toast in a dry, hot skillet until fragrant, about 30 seconds per side. Transfer to the bowl of a food processor and pulse into flakes. Pour into a bowl and set aside.
Heat peanut oil and garlic in a heavy skillet over medium heat just until the 1st wisp of smoke appears. Remove pan from heat and allow to cool to about 230 degrees. Pour over pepper flakes and allow to cool 15 minutes. Stir in sesame oil, cover and allow to stand 2 hours before straining into a clean jar and transferring to the refrigerator for up to a month.
For the Marinade
1 fresh orange, peeled, sectioned, seeded and chopped
1 1/2 teaspoons coriander seeds
1/4 cup sesame oil
1 tablespoon tamari
1/3 cup fresh orange juice
1 teaspoon freshly-grated ginger
1/2 teaspoon fresh garlic, minced
1/2 teaspoon coarsely-ground Szechuan pepper
1 teaspoon white sesame seeds
1 tablespoon fresh cilantro, chopped
2 stalks Louisiana shallots or green onions, sliced
2 tablespoons red bell pepper, chopped
2-4 pastured pork cutlets, about 3 oz each
Combine all ingredients in a bowl, taste and adjust to your liking. Add pork cutlets, toss to cover and refrigerate 4 hours.
To Prepare
Allow the pork to come to near room temperature, then heat a tablespoon of chili oil in a heavy skillet over medium heat until it shimmers. Remove pork from marinade, brushing away as much of it as you can before slipping it into the hot oil. Sear about 5 minutes per side, until just cooked through. Transfer the pork to a side dish, wipe out the pan and add the solids from the marinade bowl. Fry until softened, about 2 minutes. Push the fried food aside, tilt the pan and add fresh greens. Braise until wilted, about 30 seconds.
To serve, place wilted greens in the center of a serving plate, place fried pork over the top and dress with the orange mixture. Serve with red chili sauce if desired.
Black-Eyed Bean Chili with Cornbread and Wild Texas Guajillo Honey Butter
More commonly known as black-eyed peas, this subspecies of the cowpea found its way to the Virginias via the West Indies in the the 1600′s before becoming an important Texas crop following the American Revolution. Extremely high in protein and minerals, black-eyed beans remain culturally important throughout the American South..
Black-Eyed Bean Chili with Cornbread and Wild Texas Guajillo Honey Butter
For the Cornbread
1 1/2 cups stone-ground yellow cornmeal
1/2 cup organic all-purpose flour, soaked
2 pastured eggs
8 oz culture butter, melted
1 cup cultured buttermilk
1/2 teaspoon aluminum-free baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon chili powder (optional)
Melt butter and allow to cool slightly. Whisk in eggs and beat until well blended. Combine buttermilk and baking soda and stir into egg mixture. Stir in cornmeal, flour and salt and mix until only a few small lumps remain. Pour batter into a greased 8″ square dish and bake at 375 degrees until just done, about 30 minutes. Remove from oven and allow to stand 10 minutes before cutting into serving portions.
For the Guajillo Butter
1 1/2 tablespoons wild Texas guajillo honey
3 tablespoons cultured butter, softened
1/2 teaspoon fresh lemon juice
pinch of salt
Beat all ingredients together in a small bowl until fluffy. Store in refrigerator up to 2 weeks.
For the Chili
1 pound fresh black-eyes beans/peas
2 cups vegetable stock
1/2 Spanish onion, diced
2 cloves garlic, minced
1/4 teaspoon cinnamon
1 teaspoon cumin seeds
1 teaspoon more-or-less smoked chili powder
2 Roma tomatoes, diced
1/4 cup fresh poblano pepper, chopped
3 dried New Mexico chilies, stemmed, seeded and chopped
2 tablespoons ancho chili paste
1/4 cup fresh cilantro, coarsely chopped
1 teaspoon oil
salt and pepper
Simmer beans in stock until just tender, about 30 minutes. Meanwhile, toast cumin and dried chilies a a dry skillet until fragrant, about 5 minutes. Add oil, garlic, poblano and onions and sauteé until lightly colored. Add tomatoes, cinnamon, chili powder, cooked beans and enough stock to barely cover and simmer 15 minutes. Stir in ancho paste and cilantro and simmer 5 minutes.
To serve, ladle chili into shallow bowls and place a piece of hot cornbread in the center. Put a dollop of honey butter over the top and serve with hot sauce on the side (I like Cholula for this dish).
“Guajillo (or Huajilla) is a wild desert bush that is native to Southwestern Texas and Northern Mexico. The plant blooms in March and early April, and it is during this time that bees seek out the little blonde blossoms that give Guajillo honey both its unique flavor and color. Guajillo honey is crystal white with a pearly reflection like new milk or a very light amber color. Guajillo has an extremely delicate and distinctive taste that is described as very light, mild, rich, smooth and sweet, with a hint of lavender. The honey is cold centrifuge extracted, retaining the beneficial antioxidants and amino acids that would otherwise be depleted during a high temperature filtration process.” –localharvest.org
This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.
Thai Red Curry Mussels
Fresh Pacific blue mussels are steamed with garlic, lemongrass, chilies, basil, cilantro, Thai red curry paste, coconut milk and fresh lime..
Thai Red Curry Mussels
Serves 2
1 tablespoon raw coconut oil
1 stalk lemongrass, crushed
1 clove garlic, minced
1-2 green chilies, split
1/4 cup fish stock, clam juice or filtered water
1 oz white wine
1 teaspoon nam pla (fish sauce)
1 cup heavy coconut milk
2 tablespoons Thai red curry paste
1 fresh lime, divided
1 pinch unrefined sugar
2 tablespoons Thai basil, chiffonade-cut, plus more for garnish
2 tablespoons fresh cilantro, chopped, plus more for garnish
When buying mussels, select only those that are closed tight (see mussel cleaning instructions) and try to use them within 24 hours.
Heat coconut oil in a heavy skillet over medium low heat. Add garlic, lemon grass and chilies and steep for 15 minutes without browning. Increase heat to medium. As soon as the garlic begins to sizzle, add the curry paste and fry 2 minutes. Whisk in stock, wine and fish stock and reduce briefly. Stir in coconut milk, sugar, juice of 1/2 lime, basil and cilantro. Add mussels, cover and simmer until mussels open wide, about 5 minutes.
To serve, discard any unopened mussels, then arrange in the center of a serving plate. Discard chilies and lemongrass and pour the remaining sauce over the mussels. Garnish with fresh basil, cilantro and lime and serve hot.
