Archive | March, 2011

Roasted Pepper and Chipotle and Dr. Pepper Shredded Pork Rice Casserole

31 Mar

When I first made Roasted Pepper and Pepper Jack Rice Squares, I knew it would be making a repeat performance on our table.  I jazzed up the original recipe by adding some chiptole and Dr. Pepper shredded pork and switched the rice, pepper, and cheeses based on what I had on hand.  I also made the original recipe easier and cut down on the cleanup by doing the entire recipe in a cast iron pan.  The use of cast iron improved the recipe over all.  In addition to the quickness and ease factors, the cast iron pan created a delightful “crust” on the sides and bottom of the pan that really punched the entire dish up a notch.  It just goes to show you how small tweaks or additions to a recipe can create something new and interesting.

Roasted Pepper and Chipotle and Dr. Pepper Shredded Pork Rice Casserole

Adapted from Roasted Pepper and Pepper Jack Rice Squares

Originally adapted from One Perfect Bite

1 tbs. olive oil

1 cup jasmine rice, uncooked

1 small yellow onion, finely chopped

2 hot Hungarian peppers, roasted, peeled and chopped (include seeds)

1 7 oz. can roasted green chilies, chopped, liquid reserved

2-3 small cloves garlic, minced

1/2 tsp. ground cumin

3 cups homemade chicken stock

1 cup extra sharp cheddar cheese, grated

1/2 cup mozzarella cheese, grated

1/2 cup cilantro, chopped

1 cup chiptole and Dr. Pepper shredded pork

Kosher salt and freshly cracked black pepper

Preheat oven to 375º.

Heat olive oil in a 10″ cast iron pan over medium heat. Add rice and cook, stirring, until rice turns opaque. Add onions and cook until fragrant, roughly 1 minute. Add hungarian hot pepper, green chilies, garlic, salt and cumin. Stir to combine and cook until fragrant, roughly 1 minute. Slowly whisk in stock and reserved liquid from green chilies and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 15 minutes.

Remove from heat.  There should be about 1/4 cup liquid remaining in the pan at this point.  Add cilantro, most of cheese, and shredded pork. Toss to combine. Transfer to prepared baking pan. Top with remaining cheese.

Place in oven and bake uncovered for 20 minutes until rice is tender and cheese topping melts. Let stand 10  minutes. Cut into squares and serve.

Chipotle and Dr. Pepper Shredded Pork and Refried Bean Burritos

30 Mar

Guest post by Zak, since he was kind enough to take care of dinner while I studied last night …

First of all, I’d like to give a big THANK YOU to Kelsey for allowing me to write this guest posting. Also, big thanks for all the wonderful cooking and blogging. I’m a lucky son of a gun.

I took care of the refried beans for these burritos. I used Google for recipe ideas.

My complete lack of skill in creative writing is making me self-conscious, so I will abruptly end this post on a disappointing note of shame and self loathing. The beans were great! Sorry B.

Chipotle and Dr. Pepper Shredded Pork and Refried Bean Burritos

2 cups leftover chiptole and Dr. Pepper shredded pork

2 1/2 cups black beans, drained and rinsed

5 cloves garlic, peeled

1 jalapeño, with seeds, stem removed

1 small yellow onion, quartered

1/2 cup cilantro, roughly chopped

1/4 lime, juiced

1/2 tsp. dried cumin

1/2 tsp. dried coriander

1/2 tsp. dried chili powder

1 tbs. olive oil

3-4 tortillas

1/4 cup shredded Mexican cheese blend

1/4 cup plain Greek yogurt

In a medium saucepan, heat shredded pork over medium heat, stirring occasionally, 10-15 minutes.

Place beans, garlic, jalapeño, onion, cilantro, lime, cumin, coriander, and chili in food processor.  Process in pulses  until mostly smooth.  Place 1 tbs. olive oil in cast iron pan and heat over medium-high heat.  Add bean mixture and cook, stirring occasionally, 10-15 minutes.

In a medium sauté pan, heat tortillas over medium heat, flipping from time to time, 5-10 minutes.

Serve warmed tortillas with shredded pork, refried beans, cheese, and plain Greek yogurt.

Chipotle and Dr. Pepper Shredded Pork with Roasted Jalapeno Polenta

28 Mar

I love Dr. Pepper.  It has been my favorite pop (or soda, for you non-Midwesterners out there) since I was a little kid.  I’ve also been craving some slow braised meat for the last couple of weeks – since the weather teased us with a few days of warmth and then snapped back into snow and chill.  The snow’s gone, but the chill is still here.  So, when I saw this recipe for spicy Dr. Pepper shredded pork at The Pioneer Woman Cooks, I knew I was going to have to put the ingredients on our next shopping list.  Dr. Pepper, chipotles in adobo, and pork?  Yes, please!

Served over a cheesy, creamy polenta infused with the flavors of roasted jalapeño and bright cilantro, this dish was divine.  The slight sweetness from the Dr. Pepper worked well with the smoky heat of the chipotles.  The meat was juicy, tender, and bursting with flavor.  Zak and I loved the big punch of spice, but if you don’t like heat as much as we do, you can remove some of the seeds from the chipotles or use half of a can rather than the entire can.

Chipotle and Dr. Pepper Shredded Pork with Roasted Jalapeño Polenta

Chipotle and Dr. Pepper Shredded Pork:

Adapted from The Pioneer Woman Cooks

1 4 lb. bone-pork shoulder

1 large onion, peeled and quartered

5-6 cloves garlic, crushed and peeled

1 11 oz. can chipotles in adobo sauce

2 cans Dr. Pepper

2 limes, juiced

Kosher salt and freshly cracked black pepper

Preheat oven to 250º.

Generally season pork shoulder with kosher salt and freshly cracked black pepper.  Place onion segments and crushed garlic on the bottom of a large Dutch oven.  Place pork shoulder on top of onions.  Top with chipotle and adobo.  Pour in both cans of Dr. Pepper and lime juice.

Place lid on pot and transfer to the oven.  Cook 6-8 hours, turning roast 2-3 times while cooking.  After 6-8 hours, the meat should be falling apart.  Test with two forks.

Remove meat from pot and use 2 forks to shred the meat, discarding any large pieces of fat.  Transfer cooking liquid to a tall, narrow container and skim off as much fat as possible.  Discard or reserve for another purpose.  Return shredded meat, chipotles, and onions, to the cooking liquid and keep warm until serving time.

Roasted Jalapeño Polenta:

3 -4 jalapeños

3 cups homemade chicken stock

1 1/2 cups polenta

1 cup very sharp cheddar cheese, grated

1/4 cup plain Greek yogurt

1/4 cup cilantro, roughly chopped

Preheat broiler.

Place jalapeños on a tinfoil lined baking sheet and broil 10-15 minutes, flipping once, until skin chars and blisters.  Remove immediately to a ziplock bag.  Once cooled, slip off skins and remove seeds.  Mince roasted jalapeños and set aside.

Meanwhile, bring chicken stock to a rolling boil over medium-high heat in a small stock pot.  A little at a time, slowly whisk in polenta.  Add jalapeño peppers.  Reduce heat to low and gently simmer for 30 minutes or until polenta is tender.

Stir in cilantro.  Slowly whisk in plain Greek yogurt and bring back to a gentle simmer.  In small batches, add cheese, constantly whisking.  Simmer until desired consistency.

Spicy Soy and Ginger Glazed Rainbow Trout with Green Onion and Cilantro Jasmine Rice with Baby Corn

27 Mar

Both delicious and sustainable, farm-raised rainbow trout (also marketed as golden trout or ruby red trout) is quite healthy, with loads of vitamins, minerals, and omega-3 fatty acids.  This dish was, in Zak’s words, a “citrus explosion.”  I thought the bright citrus flavors of the glaze and the rice worked well with the natural fattiness of the trout.  This dinner was extremely easy and came together very quickly, but made a big impact as far as flavor goes.

Spicy Soy and Ginger Glazed Rainbow Trout with Green Onion and Cilantro Jasmine Rice with Corn

Spicy Soy and Ginger Glazed Rainbow Trout:

1 lb. farmed rainbow trout

1/4 cup light soy sauce

1 lime, juiced

1 tbs. sesame oil

1 tbs. rice wine vinegar

1 tbs. honey

1 tbs. jalapeño, minced

1 tbs. fresh ginger, minced

1 tsp. lemongrass, minced

Whisk together all ingredients, except trout and olive oil.  Place trout and marinade ingredients in a ziplock bag and marinate 2 hours.

Remove fish from marinade.  Reserve 1/4 cup marinade for baby corn below.  Add remainder of marinade to a small saucepan and simmer over medium-low heat for 20 minutes until thickened to form a glaze.

Heat a 10″ cast iron pan over medium-high heat.  Add trout, skin side up.  Brush skin side with glaze.  Cook until golden brown, about 3-4 minutes.  Flip, brush with glaze, and cook another 3-4 minutes until cooked through or to desired consistency.

Add remaining glaze and serve with green onion and cilantro jasmine rice with baby corn and a lime wedge.

Green Onion and Cilantro Jasmine Rice with Baby Corn:

1 cup jasmine rice

2 cups ruby red grapefruit juice

1/2 cup green onion, very thinly sliced

1/2 cup fresh cilantro, finely chopped

1 tbs. ground ginger

1 can whole baby corn, drained and rinsed

1/4 cup spicy soy and ginger marinade, reserved from above

Cook jasmine rice according to package instructions, substituting ruby red grapefruit juice for water (mine called for 2 cups, as listed above).  Combine with green onions, cilantro, and ground ginger.  Set aside.

While rice is cooking heat reserved marinade in a small sauté pan.  Add whole baby corn and toss to coat.  Cook, stirring frequently, until heated through and coated with glaze, about 5-7 minutes.  Serve atop green onion and cilantro jasmine rice.

Baked Eggs with Spicy Butter Beans and Potatoes

26 Mar

Last night when Zak took his first bite of the spicy butter bean and potato casserole, he commented that it tasted very much like a dish I often order when we go to breakfast at the Inn on Coventry, huevos pan de mais.  Huevos pan de mais consists of poached eggs on cornbread with andouille sausage and chipotle sauce.  I did without the sausage in my original dish and didn’t have any chipotles, but the flavors were very similar, so I decided to recreate a riff on this delicious breakfast dish at home.  I’m a huge fan of baked eggs, since they are easy and delicious, so I thought I would do a spin on eggs en cocotte, especially since Zak had made an egg white omelet for breakfast and I had a few spare yolks laying around.

This dish was a filling, kick-in-the-pants breakfast that I could not get enough of.  The extra sage added a delicious earthiness that paired well against the heat of the spicy butter beans and potatoes and cool tang of the plain Greek yogurt.  By mixing together the plain Greek yogurt and the milk, you create a delicious, creamy, and tangy sauce that helps to set the egg yolks and works well with the richness of the  yolks and spice of the jalapeño and crushed red pepper flakes.  I have a feeling this dish would work equally well with whole eggs, but the recipe stays true to the picture above and includes only the yolks.

Furthermore, this would be a great dish for a crowd.  I will definitely be making it for overnight guests in the future.  Simply make an entire cast iron pan of spicy butter bean and potato casserole and, before baking, create the indentations with the back of a spoon,  increase the proportions of the plain Greek yogurt, milk, sage, parsley, and crushed red pepper flakes below, and bake for 20 minutes in a 325º oven.  If you want to make the dish ahead, prepare the entire pan of the casserole and then add the eggs and yogurt sauce the morning of the serving.

Baked Eggs with Spicy Butter Beans and Potatoes

2 cups spicy butter bean and potato casserole (enough to cover bottom of bowl in an even layer)

3 egg yolks

1 tbs. plain Greek yogurt

1/4 cup 1% milk

1 tsp. fresh sage, finely chopped

1/2 tsp. dried parsley

Freshly cracked black pepper

Preheat oven to 325º.

Place spicy butter bean and potato casserole in a single layer in a bowl.

Using the back of a spoon, create three indentations in the casserole and carefully place egg yolks in indentations.

Whisk together plain Greek yogurt and milk until mostly smooth.  Pour over eggs and spicy butter bean and potato.  Top with fresh sage and dried parsley.  Season with freshly cracked black pepper

Bake 15-20 minutes until heated through the the outsides of yolks have just set.

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