Monday, September 17, 2012

Ginger-Citrus Pork Shoulder

This little piggy is slow cooked in the crock pot.

The nights have been cooling off reminding us that we have entered the autumn months. In The RQ's kitchen that means lots of root vegetables, slow cooked stews, and meat. This season pork shoulder took the lead. After soaking overnight in a sherry vinegar/orange juice seasoned (coriander) marinade, 4 1/2 lbs of flesh slow cooked for 12 hours. Only 15 minutes of browning stovetop before setting off to work and everyone returns home with tender meat to be paired with mashed potatoes and a side of your favorite cooked green.

Friday, September 14, 2012

Dinner in "a snap" - Lentils, Couscous, & Fresh Veggies

Two medium pots of water. Measure half a cup of lentils to thick bottomed pot, add plenty of water to cover, a bay leaf, and bring to a boil; cover & simmer 20 minutes. In a second pot, boil 1-1/2 cups water, chicken broth, or vegetable broth, add 2-3/4 cup Couscous. Stir, remove from heat, and let stand uncovered 15 minutes, and fluff.

Drain water from lentils once cooked; remove bay leaf. Add roasted plum tomatoes prepared earlier in the week, fresh basil or mint. Saute garden fresh swiss chard in butter/olive oil, red pepper flakes, and salt to taste.

Mix chopped garlic & scant amount of sea salt into plain greek yogurt. Layer and serve it on one plate!

Shopping List
Green Lentils
Broth (chicken/vegetable)
Swiss Chard
Fresh Basil
Plain Greek Yogurt
Bay Leaf

*roasted plum tomatoes

Slight variation from my favorite Irish cook, Rachel Allen!

Saturday, September 8, 2012

Thai Red Curry

Lovers of food and time spent with family P< couldn't resist taking a stab at one of our favorite dishes everyone orders at our local Thai Restaurant, THE KING AND I. Our extended family has been enjoying the delicious flavors of Thailand cuisine for decades! With all of the wonderful vegetables from our local farmers and the essential Thai seasonings that we keep on hand, P< whipped up Evil Jungle Prince, a hot, spicy, coconut sauce with fresh herbs, green beans, and bamboo shoots. You can add chicken, shrimp, fresh/fried tofu, or keep it simple and just add your favorite vegetables. The experience is all in the sauce!

Thai Red Curry Sauce

vegetable oil
1 shallot
1 clove garlic
1 Tblsp red curry paste
1 cup unsweetened coconut milk
1 cup chiclken/vegetable broth
2 Tblsp fish sauce
2 Tblsp sugar
1 dried hot bird pepper, crushed (Tien-Tsin, red pepper from China, I use Penzeys)
pinch of ground turmeric

Sunday, September 2, 2012

Frozen Cocktail for a HOT Summer Night

Cream Puff, The Red Queen, & Port-less thoroughly enjoyed bringing in September with this inspiriting drink! Be sure to include something to munch on because this liquid will vanish right under your nose! Thanks Ladies!