Some days there is nothing better than having something tasty simmering away in a slow cooker. The house starts smelling delicious about maybe hour two and it just keeps getting better smelling ALL DAY. So wonderful. This is one of those recipes that you definitely want going for 7-8 hours on a cold winter day.
Strangely, I haven’t really done that much with pork shoulder before, just a handful of recipes, but I think this one is definitely a keeper. I chose to use Ponzu Sauce (soy sauce with citrus) because the sodium content was even less than the low sodium soy sauce I had and I thought that the citrus notes would work really well here. I used my Kitchen Ninja for this recipe, in the regular slow cooker setting.
Also I’m trying out a new format here — photos first and then recipe.
Sweet and Spicy Asian Pork Shoulder (Slow Cooker)
Adapted from Real Simple Magazine; serves . . . → Read More: Sweet and Spicy Asian Pork Shoulder (Slow Cooker Recipe)
French Fridays this week features a tagine, which is a dish that I love. This one has chicken and sweet potatoes, along with prunes or…hmmm, let’s maybe just say figs. That’s what I had already, so that’s what I used for the dish (and these Around my French Table recipes do seem to be fairly forgiving ingredient substitution).
I do look forward to making tagines on account of my super-awesome Emile Henry tagine (the result of a gift card to Sur la Table), so this FFwD was an extra special treat for me.
1. I replaced the 1/2 cup water with wine because, why not?
2. I deglazed the pan that I browned the chicken in with the stock and then added the saffron to that, before adding it to the tagine (for some reason, I think I’ve heard to add saffron to liquids first). Plus, I really didn’t want to waste any flavor from the chicken-browning pan.
3. There was garlic added (duh).
4. We had this with whole wheat couscous.
5. I liked the flavor a lot, but I’ve come to the conclusion that the French are just not . . . → Read More: FFwD: Chicken Tagine with Sweet Potatoes and Prunes (Figs)
Last August, I attended the International Food Bloggers Conference* in Portland, OR (a short 20 block trip) and had a really wonderful time. Lots of interesting and useful sessions (some with wine!), met some new food people, reconnected with some food bloggers I mainly knew from the online world and….got a free Ninja Cooking System!
The Ninja Cooking System is sort of like a crockpot that also sears, steams and oven roasts food. You can set it for slow cooking or stove top cooking and I have to admit, I was a bit skeptical at first. But, I’ve tried it twice now and both times, it worked really well. The first experiment was for a traditional crock pot-like meal — African Peanut Stew and it performed exactly like a slow cooker would. So, good job, Ninja!
The second experiment was a bit more challenging — I tried a recipe that came in the accompanying recipe booklet for Lemon Chicken with Rosemary, which they categorize as steam-infused roasting. Now, in a traditional slow cooker, I would expect this to come out like a pale, . . . → Read More: Ninja Cooking System: Lemon Chicken with Rosemary
This recipe is really delicious and unique (is cedar planked salmon still unique? Let’s go with a yes). It was a bit of an experiment with the last, small piece of my awesome Copper River Coho Salmon. We were actually grilling a whole different meal (Pork Chops) and decided at the last minute* to throw a small piece of the salmon on the grill while the chops were resting. I just happened to have cedar planks and everything else so it worked out perfect.
I’ve used my cedar planks in the oven before, but this was the first time on a grill — wow, what a difference actual fire makes! Very cedar-y and aromatic.
And since this is my last Copper River salmon post, I wanted to mention how wonderful it’s been to blog about salmon over the Spring, Summer and now Fall. I’ve really enjoyed being a member of the Fresh Catch crew and I’m definitely a new fan of this salmon!
Note: This recipe is pretty easy to double or quadruple; just make sure your plank is big enough to fit the salmon and you should be fine.
Cedar Plank Coho Salmon
From from Gourmet magazine
1 . . . → Read More: Cedar Plank Coho Salmon
The end of summer, huh…then how come we are still in the 80′s? Hopefully, this will be the last week of that and we’ll start to see more proper fall weather (cool and sunny). But in the meantime, I guess it’s still nice to be able to haul the grill out of the garage and whip up some succulent pork chops with a sweet and spicy peach sauce. Especially when the pepper in the sauce came from your own garden.
If you do want to make this dish in the late fall or winter, you could use some frozen peaches or a mango for the sauce. And I think you could also use an indoor grill pan and after searing, just finish the chops in the oven.
Also anise seed? Very underrated seed…it is a superstar.
Grilled Pork Chops with Anise Seed Rub and Peach Mojo
Adapted from Gourmet magazine. Serves 2. Note: If you have the time, brush the anise seed rub on the pork and refrigerate 3-4 hours before grilling.
1 small peach, peeled and coarsely chopped
2 Tbsp fresh lime juice
1 large garlic clove
1/2 jalapeño pepper, diced
1/2 salt, or to . . . → Read More: Grilled Pork Chops with Anise Seed Rub and Peach Mojo