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Food Mouse - by Phil cooks

PORK PORK PORK

October 30th 2011 01:02
: more pork please
Love pork. I can eat it all the time. Today.... a variation on a recipe from Gourmet.


Braised Pork Shoulder

1 2kg pork shoulder
3 teaspoons sugar
2 teaspoons salt
2 cloves of garlic, crushed
1 tablespoon olive oil
2 carrots, cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
1 onion, cut into 2-inch pieces
2 bay leaves
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds
1/4 teaspoon cumin seeds
3 cups water
2 tablespoons vegetable oil


Put oven rack in middle of oven and preheat oven to 350°F.

Sprinkle pork with spices. Heat olive oil in pot over moderately high heat until hot but not smoking, then brown pork on all sides, about 10 minutes total. Add carrots, celery, and onion and stir occasionally, until browned. Return Add bay leaves, spices, and water, and bring to a simmer. Cover pot with lid, then transfer to oven and braise, turning pork over once, until center is tender but not falling apart when pierced with a paring knife, 2 1/2 to 3 hours.
Transfer pork to a cutting board and keep warm, loosely covered with foil. Pour braising liquid through a sieve into a bowl, discarding solids. Skim off fat and keep liquid warm, covered.
Cut meat across the grain into 6 slices (each slice may break into 2 or 3 smaller pieces, depending on part of shoulder you have; discard string if necessary). Heat vegetable oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sear pork slices in 2 batches, turning over once, about 3 minutes per batch. Transfer to plates as browned and spoon some braising liquid over pork. Serve with remaining braising liquid.



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Food to butter up your wife with

September 1st 2011 01:28
: Fooood Gooood
The title says it all.
This is a no fail recipe that I have seen 6,000 other places, BECAUSE IT WORKS. I don't remember exactly where I got it but I change it up ever so slightly each time I do it. Apologies to wherever I got it from(MUM?) for not crediting you properly. Serve it with finely mashed potatoes or pureed roasted root veg, pasrsnips and carrot or celeriac work great.

Braised Lamb Shanks

4 lamb shanks (each about 1 lb/450 g)

Salt ground black pepper to taste

2 tbsp (30 mL) vegetable oil

1 each: onion, leek, celery stalk, peeled carrot, (all cut into 2-inch/5-cm chunks)


2 each: peeled garlic cloves, sprigs thyme, sprigs rosemary, bay leaves

8 whole black peppercorns

1 plum tomato, quartered

2 cups (500 mL) Guinness or other stout, at room temperature

2 cups (500 mL) low-sodium chicken or beef stock

Season lamb with salt and pepper.

In large fry pan, heat oil over medium-high heat. Cook lamb, turning occasionally, until browned on all sides, 10 minutes. Transfer lamb to 4-inch (10-cm) deep casserole or baking dish — meat should fit snuggly as possible. Drain off all but 2 tbsp (30 mL) of fat from fry pan. Add onion, leek, celery, carrot and garlic. Raise heat to high. Cook, stirring often, until nicely browned, 5 minutes. Add vegetables to lamb along with thyme, rosemary, bay leaves, peppercorns and tomato. Return fry pan to heat. Add beer and stock, scraping up any brown bits. Add it to the lamb.

Wrap pan tightly with foil. Bake in centre of preheated 325F (160C) oven until lamb is fork tender, 2-1/2 to 3 hours.

Carefully transfer lamb shanks to platter. Strain braising liquid into medium saucepan, discarding solids. Wash braising dish. Return shanks to dish. Bring liquid to boil over medium-high heat. Skim off fat that rises to surface. Reduce liquid until salt level is to your taste. Pour sauce over lamb. Cover and return to oven. Bake until hot, 15 to 20 minutes. Serve.

Makes 4 servings.


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My Big Beef Class

July 1st 2011 12:19
: Big Beef
Big Beef Class coming up, including....

Coffee Cabernet Braised Ribs with Root Vegetable Puree (serves 6)
2 tablespoons olive oil
2.5kg 1-inch-thick short ribs
1 large onion, chopped
1 large red bell pepper, chopped
250ml chopped celery
1 large jalapeno, seeded, finely chopped
6 garlic cloves, chopped
2 tablespoons dark brown sugar
1 1/2 tablespoons ground dried chilies
2 teaspoons ground cumin
500ml strong freshly brewed coffee
500ml Cabernet Sauvignon
1 14 1/2-ounce can strained diced tomatoes
1 tablespoon tomato paste

Preheat oven to 300°F. Heat oil in heavy large pot over medium-high heat. Sprinkle short ribs with salt and pepper. Working in batches, add ribs to pot and cook until browned, about 4 minutes per side. Transfer to platter.
Add onion, red bell pepper, celery and jalapeno to the pot. Reduce heat to medium, cover, and cook until tender, stirring occasionally, about 6 minutes. Stir in garlic and saute uncovered for 1 minute. Add brown sugar, chile powder and cumin. Stir in coffee, wine, tomatoes and tomato paste. Bring to boil, scraping up browned bits. Return ribs and any juices to pot; bring to boil.
Cover and bake until meat is very tender, about 1 hour 45 minutes. Spoon fat from surface of sauce. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and refrigerate. Rewarm, covered, over medium heat before continuing.)
Transfer ribs to platter. Spoon sauce over and sprinkle with chopped cilantro.
Root Vegetable Puree (serves 8-10)
1 medium butternut squash
1 medium celery root
3 medium potatoes
3 large carrots
3 large parsnips
2 bay leaves
6 tablespoons butter
5 tablespoons whipping cream
Ground nutmeg
Salt and pepper

Bring a large pot of salted water to boil. Peel and seed squash and cut into 1-inch cubes. Peel remaining vegetables and cut into 1-inch cubes. Peel remaining vegetables and cut into 1-inch cubes. Add vegetables and bay leaves to boiling water; cook until tender, stirring occasionally, about 20 minutes. Drain vegetables. Discard bay leaves.
Puree half of vegetables in processor with half of butter and half of cream, scraping down sides of bowl occasionally. Transfer puree to bowl. Repeat with remaining vegetables, butter and cream. Transfer to same bowl. Season with nutmeg, salt and pepper.

Pulled Brisket on a Hot Biscuit (serves 12)
3 large garlic clove, minced
2.5kg beef brisket
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried sage, crumbled
1/2 teaspoon sugar
1/2 teaspoon ground oregano
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground pepper

Preheat oven to 325°F. Rub garlic into both sides of brisket. Combine all remaining ingredients except barbecue sauce in small bowl and mix well. Rub into brisket. Set brisket fat side up on large piece of foil and wrap tightly. Transfer to shallow roasting pan. Bake until tender, about 3 hours.
Remove brisket from the pan and allow to rest for at least 45mins. After the brisket has rested, slice across the grain into 1 cm thick slices. Shred the slices by hand or with two forks and mix with any juices that remain in the cooking pan. If needed, add some of your favourite BBQ sauce mixed with a little apple cider vinegar and set aside. Mix well before serving.

Hot Chipotle Cheddar Biscuit (makes 12-18)
625ml cups white whole wheat flour or regular whole wheat flour
125ml unbleached bread flour
125ml grated cheddar
2 tablespoons of minced chipotles peppers with adobo sauce(more if you prefer a really spicy biscuit)
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon onion powder
1/2 teaspoon baking soda
1/2 teaspoon dried ground thyme
1/2 teaspoon dried rubbed sage
175ml chilled unsalted butter, cut into 1/2-inch cubes
250ml buttermilk plus additional for brushing biscuit tops
1 large egg

Position rack in center of oven and preheat to 400°F. Line large rimmed baking sheet with parchment paper. Whisk whole wheat flour, bread flour, baking powder, salt, onion powder, baking soda, thyme, and sage in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk buttermilk, cheese, chipotle and egg in small bowl to blend. Add to flour mixture and mix with fork until evenly moistened (dough will be slightly sticky).
Turn biscuit dough out onto floured work surface. Knead briefly just until dough comes together, about 4 turns. Gather dough into ball. Using hands, flatten dough to 3/4-inch-thick round. Using 2-inch-diameter biscuit cutter or cookie cutter dipped in flour, cut out rounds. Transfer rounds to prepared baking sheet, spacing 1 to 1 1/2 inches apart. Gather dough scraps; flatten to 3/4-inch thickness and cut out additional rounds. Brush tops of biscuits with additional buttermilk.
Bake biscuits until tops are light golden and tester inserted into centers comes out clean, about 22 minutes. Transfer biscuits to rack. Serve warm or at room temperature.
Slice biscuits in half horizontally and filled with pulled brisket and coleslaw if you like.

Enjoy
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Braised Pork Belly Goodness

May 4th 2011 13:15
: Braised Pork Belly Sliders
Braised Pork belly Slider with Arugula
View 2 of the Super Slider


Of all the delicious porky bits of sumptiousness, pork belly is my favourite. Giver of bacony hi how are ya, all hail to thee


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64
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: Perfect puree
I just sent this recipe out to a catering client from a really great evening I had two weeks ago. These folks had an absolute joie de vivre and the table was overflowing with laughter and really interesting conversation. The group was a mix of professors, teachers, engineers, a food lawyer, amateur chefs and who knows what else. They were well informed, interesting and curious guests. It was a joy to take care of them.
This puree was served with Alberta lamb shanks braised in a New Zealand cabernet sauvignon, wilted Yu Choi with roasted pearl onions.

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74
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Last day list

March 8th 2011 13:03
: My food fantasy
Tender fragrant braised lamb shank.
Slow roasted pork shoulder.
A slice of perfectly rested medium rare Alberta AAA Strip loin off a smoking hot grill


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75
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Why Polenta Rocks

March 2nd 2011 20:25
: Polenta Goodness
76
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When your guests are nuts!

February 8th 2011 13:24
: Cooking for kooks
Roadside in Cozumel
This delicious meat skewer is known as a "pastor
I cook for people because I like people, mostly, but sometimes" I seem to be happier when they're not around" (C. Bukowski). Really, it's a case of who the people are. Family are always fine, I know what to expect, that there will be a lot of laughs, much fine drink and a real appreciation for the food and efforts associated with it's production, and it IS a production.
We recently spent some time in Cozumel, Mexico with friends who have a spot on the beach. All I need to say is that these folks are really good company. Our time together is easy, the laughter flows, the drinks flow in moderation, and the snorkling is superb. Most importantly, after the fact that our five kids all get along really well (the opposite is a potential deal breaker), is that they love to eat and they have tried every little corner stall and every upscale resto on the island(which is not huge...) and are an excellent source of information/suggestions as well as being great dinner companions. So, this is the good side of breaking bread with people other than those around your family table.
In my line of work which is foodservice consulting and catering/instruction, I am often working with/for clients who are demanding and have high expectations or very particular requirements and requests. Before you start with the "suck it up buttercup" talk, I am aware that this is part and parcel of being in the foodservice industry and I usually like the challenges associated with it. That being said, I do run into clients who are demanding for the sake of being demanding, who thrive on being nasty or controlling because something else in their lives is not within the scope of their control, I assume


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Lobster Ravioli and other goodies

December 13th 2010 18:24
: Christmas Excess
I promised lobster ravioli so here she be..

2 live 600g Nova Scotia lobsters


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110
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: Daddy needs gravy
Minus 21 with the wind chill this morning, cannot wait to get to the kitchen to make more confit pork belly, pulled pork with pomegranate glaze on chipotle cheddar scones, cured salmon with caper relish, mmmm.

Tonight at our house we are having slow roasted pork shoulder that I baste with(drumroll) Franks Red Hot Sauce! Leftover mashed potatoes pan fried with caramelized onions and mixed mushroom gravy. Greens will be wilted Swiss Chard with roasted garlic, butter and a drizzle of balsamic vinegar


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