Portobello-Porcini Cacciatore
Recipe courtesy Rachael Ray
Prep Time:
25 min
Inactive Prep Time:
--
Cook Time:
1 hr 10 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
* A handful dried porcinis or a small pouch dried mushroom mix
* 1/4 cup extra-virgin olive oil
* 6 portobello mushroom caps, gills scraped, sliced
* 2 tablespoons chopped fresh thyme leaves
* 1 red chile pepper, thinly sliced
* 4 large peeled and very thinly sliced garlic cloves
* 2 Cubanelle peppers, seeded and very thinly sliced
* 1 medium red or yellow onion, quartered and thinly sliced
* Salt and freshly ground black pepper
* 1 cup dry white wine
* 1 (28-ounce) can San Marzano tomatoes
* A few leaves basil, torn
* 1 pound penne or rigatoni or whole-wheat penne or rigatoni with lines
* 2 tablespoons butter
* Grated Pecorino Romano, for topping and passing at table
Directions
Put the dried mushrooms in a pot and cover with a couple of cups of water, bring to a boil over medium heat, then reduce heat and simmer until the mushrooms soften.
Meanwhile, in a Dutch oven heat the extra-virgin olive oil, 4 turns of the pan, over medium high heat. Add the sliced mushrooms and cook, stirring occasionally, until dark and tender, 12 to 15 minutes. Add the thyme, chile, garlic, peppers and onions and season with salt and pepper, to taste. Cook for 8 to 10 minutes, then add the wine and stir. Remove the reconstituted mushrooms from the liquid, chop and then add them to the sauce pot. Pour in all but last few spoonfuls of the mushroom liquid stock into sauce pot, the grit will settle at the bottom of the pan. Stir in the tomatoes, breaking them up with spoon then add the basil leaves and simmer the sauce 20 minutes. Cool and store for a make-ahead meal and reheat over medium flame, stirring occasionally.
Boil large pot of water to a boil over medium heat. Add the pasta and cook until al dente. Drain the pasta and return it to the hot pot. Add the bitter and stir to melt. Pour in half of the sauce and toss. Serve in shallow bowls with more mushroom cacciatore on top. Garnish with lots of grated Romano.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Monday, May 16, 2011
Roast Chicken Dinner with Roasted Garlic Gravy
Roast Chicken Dinner with Roasted Garlic Gravy
Recipe courtesy Rachael Ray
Prep Time:
30 min
Inactive Prep Time:
--
Cook Time:
1 hr 30 min
Level:
Easy
Serves:
4 servings, plus 1 chicken for another use
Ingredients
* 2 (4 to 5 pound) chickens, washed and dried
* 4 tablespoons chopped fresh thyme leaves
* Salt and freshly ground black pepper
* 1 stick softened butter
* 2 heads, plus 4 cloves garlic
* 12 small potatoes, halved
* 4 small onions, peeled and quartered, attached at root end
* Extra-virgin olive oil, for liberal drizzling
* 6 sprigs rosemary, leaves finely chopped
* 1 tablespoon fennel seeds or fennel pollen
* 1 lemon, halved
* 1 (10-ounce) box frozen artichoke hearts, defrosted, well drained and halved
* 2 limes, halved
Directions
Preheat the oven to 475 degrees F.
Liberally season the chickens, inside and out with thyme, and salt and pepper, to taste. Rub each bird with 1/2 stick of softened butter.
Cut the ends off 2 bulbs of garlic to expose all of the cloves for roasting. Put the potatoes and onions in a roasting pan, and liberally drizzle with extra-virgin olive oil and salt and pepper, to taste. Dress the whole cut bulbs of garlic with extra-virgin olive oil and season with salt and pepper, to taste. Press the bulbs into the rosemary leaves so that some adheres to the garlic, then sprinkle the remainder over the potatoes and onions. Put 1 chicken into this pan. Sprinkle with fennel seed or pollen. Squeeze the juice of 1 lemon over the chicken and put the lemon in cavity of bird along with 2 large cloves of crushed garlic. Tie the legs together with string. Add the dressed garlic heads to the pan and roast this bird for 15 minutes at 475 degrees F. Baste the bird with pan juices, then lower the temperature 375 degrees F and roast until the juices run clear, about 1 hour to 1 hour and 15 minutes.
Add the artichokes to the pan the last 20 to 30 minutes of roast time, mixing them in with the potatoes and the fennel. Remove the chicken to a cutting board. Let rest for 10 minutes and then carve. Arrange the chicken on a serving platter along with the potato mixture. Pour the pan juices over the chicken. When ready to serve, divide the roasted garlic among the plates and serve with crusty warm bread for mopping.
For the second bird, put it in a roasting pan and douse it with the juice of 2 limes, then stuff the limes into the bird along with 2 large cloves of smashed garlic. Tie the legs and roast for 15 minutes at 475 degrees F, baste, then roast 45 minutes. Remove the chicken from oven to a cutting board. When cool enough to handle, remove the chicken from bone and pull the meat into small pieces. Reserve for a make-ahead meal.
Recipe courtesy Rachael Ray
Prep Time:
30 min
Inactive Prep Time:
--
Cook Time:
1 hr 30 min
Level:
Easy
Serves:
4 servings, plus 1 chicken for another use
Ingredients
* 2 (4 to 5 pound) chickens, washed and dried
* 4 tablespoons chopped fresh thyme leaves
* Salt and freshly ground black pepper
* 1 stick softened butter
* 2 heads, plus 4 cloves garlic
* 12 small potatoes, halved
* 4 small onions, peeled and quartered, attached at root end
* Extra-virgin olive oil, for liberal drizzling
* 6 sprigs rosemary, leaves finely chopped
* 1 tablespoon fennel seeds or fennel pollen
* 1 lemon, halved
* 1 (10-ounce) box frozen artichoke hearts, defrosted, well drained and halved
* 2 limes, halved
Directions
Preheat the oven to 475 degrees F.
Liberally season the chickens, inside and out with thyme, and salt and pepper, to taste. Rub each bird with 1/2 stick of softened butter.
Cut the ends off 2 bulbs of garlic to expose all of the cloves for roasting. Put the potatoes and onions in a roasting pan, and liberally drizzle with extra-virgin olive oil and salt and pepper, to taste. Dress the whole cut bulbs of garlic with extra-virgin olive oil and season with salt and pepper, to taste. Press the bulbs into the rosemary leaves so that some adheres to the garlic, then sprinkle the remainder over the potatoes and onions. Put 1 chicken into this pan. Sprinkle with fennel seed or pollen. Squeeze the juice of 1 lemon over the chicken and put the lemon in cavity of bird along with 2 large cloves of crushed garlic. Tie the legs together with string. Add the dressed garlic heads to the pan and roast this bird for 15 minutes at 475 degrees F. Baste the bird with pan juices, then lower the temperature 375 degrees F and roast until the juices run clear, about 1 hour to 1 hour and 15 minutes.
Add the artichokes to the pan the last 20 to 30 minutes of roast time, mixing them in with the potatoes and the fennel. Remove the chicken to a cutting board. Let rest for 10 minutes and then carve. Arrange the chicken on a serving platter along with the potato mixture. Pour the pan juices over the chicken. When ready to serve, divide the roasted garlic among the plates and serve with crusty warm bread for mopping.
For the second bird, put it in a roasting pan and douse it with the juice of 2 limes, then stuff the limes into the bird along with 2 large cloves of smashed garlic. Tie the legs and roast for 15 minutes at 475 degrees F, baste, then roast 45 minutes. Remove the chicken from oven to a cutting board. When cool enough to handle, remove the chicken from bone and pull the meat into small pieces. Reserve for a make-ahead meal.
Roasted Tomato and Roasted Garlic Puttanesca
Roasted Tomato and Roasted Garlic Puttanesca
Recipe courtesy Rachael Ray
Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
1 hr 10 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 head garlic
* 12 to 14 large Roma or plum tomatoes
* 1/4 cup extra-virgin olive oil, plus more for drizzling
* Kosher salt and freshly ground black pepper
* 2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 teaspoon dried
* 1/2 cup pitted oil-cured olives, loosely packed
* 6 flat filets anchovies
* 3 tablespoons drained Capote capers or stemmed caperberries
* 1 small Fresno chile or Italian red cherry pepper, seeded and coarsely chopped
* 1 pound penne or bucatini
* 1/2 cup chopped flat-leaf parsley
Directions
Preheat the oven to 375 degrees F.
Arrange a cooling rack over a parchment or foil-lined baking sheet for easy clean up.
Cut the ends off the entire head garlic to expose all of the cloves. Season the garlic with a little salt, some black pepper, and a drizzle of extra-virgin olive oil, then wrap in foil.
Cut the tomatoes in 1/2 and place in a bowl. Lightly dress the tomatoes by drizzling with extra-virgin olive oil. Season the tomatoes with salt, pepper, and marjoram, and arrange on the baking sheet cut-side down. Bake the tomatoes 20 to 25 minutes, then flip the tomatoes, and roast 20 minutes more. Roast the garlic 45 to 50 minutes alongside the tomatoes.
Place about 2/3 of the tomatoes in a food processor. Coarsely chop the remainder of the tomatoes, and reserve. Squeeze the garlic out of its skin, and add to the food processor pulsing until smooth. Add the mixture to a Dutch oven and add the olives, anchovies, capers, and chile. Cook for 5 minutes to allow the flavors to meld. Transfer to a small container for a make-ahead meal and refrigerate, or transfer to a serving bowl. Store the chopped tomatoes separately, or add to the serving bowl.
To serve, bring water to a boil, salt the water and cook the pasta to al dente. Reheat the sauce. Toss the pasta with the sauce for 1 minute, to coat. Serve in shallow bowls with lots of parsley, and drizzle with more extra-virgin olive oil.
Recipe courtesy Rachael Ray
Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
1 hr 10 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 head garlic
* 12 to 14 large Roma or plum tomatoes
* 1/4 cup extra-virgin olive oil, plus more for drizzling
* Kosher salt and freshly ground black pepper
* 2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 teaspoon dried
* 1/2 cup pitted oil-cured olives, loosely packed
* 6 flat filets anchovies
* 3 tablespoons drained Capote capers or stemmed caperberries
* 1 small Fresno chile or Italian red cherry pepper, seeded and coarsely chopped
* 1 pound penne or bucatini
* 1/2 cup chopped flat-leaf parsley
Directions
Preheat the oven to 375 degrees F.
Arrange a cooling rack over a parchment or foil-lined baking sheet for easy clean up.
Cut the ends off the entire head garlic to expose all of the cloves. Season the garlic with a little salt, some black pepper, and a drizzle of extra-virgin olive oil, then wrap in foil.
Cut the tomatoes in 1/2 and place in a bowl. Lightly dress the tomatoes by drizzling with extra-virgin olive oil. Season the tomatoes with salt, pepper, and marjoram, and arrange on the baking sheet cut-side down. Bake the tomatoes 20 to 25 minutes, then flip the tomatoes, and roast 20 minutes more. Roast the garlic 45 to 50 minutes alongside the tomatoes.
Place about 2/3 of the tomatoes in a food processor. Coarsely chop the remainder of the tomatoes, and reserve. Squeeze the garlic out of its skin, and add to the food processor pulsing until smooth. Add the mixture to a Dutch oven and add the olives, anchovies, capers, and chile. Cook for 5 minutes to allow the flavors to meld. Transfer to a small container for a make-ahead meal and refrigerate, or transfer to a serving bowl. Store the chopped tomatoes separately, or add to the serving bowl.
To serve, bring water to a boil, salt the water and cook the pasta to al dente. Reheat the sauce. Toss the pasta with the sauce for 1 minute, to coat. Serve in shallow bowls with lots of parsley, and drizzle with more extra-virgin olive oil.
Sausage, Kale, and Lentil Soup
Sausage, Kale, and Lentil Soup
Recipe courtesy Rachael Ray
Prep Time:
15 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 tablespoon extra-virgin olive oil
* 1 pound hot sausage, bulk or casing removed
* 1 onion, chopped
* 2 ribs celery, chopped, leafy tops reserved
* 1 large carrot, peeled and chopped
* 1 large Idaho (russet) potato, peeled and chopped into small dice
* 1 Fresno or Holland chile pepper, thinly sliced or finely chopped
* 2 sprigs fresh rosemary, leaves picked and finely chopped
* 2 large cloves garlic, chopped or sliced
* 1/2 tablespoon ground cumin
* Kosher salt and freshly ground black pepper
* 1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced
* 1/4 cup tomato paste
* 1 cup white wine
* Freshly grated nutmeg
* 1 3/4 cups lentils
* 4 cups chicken stock
* 2 cups water
Directions
In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.
Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish.
Recipe courtesy Rachael Ray
Prep Time:
15 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 tablespoon extra-virgin olive oil
* 1 pound hot sausage, bulk or casing removed
* 1 onion, chopped
* 2 ribs celery, chopped, leafy tops reserved
* 1 large carrot, peeled and chopped
* 1 large Idaho (russet) potato, peeled and chopped into small dice
* 1 Fresno or Holland chile pepper, thinly sliced or finely chopped
* 2 sprigs fresh rosemary, leaves picked and finely chopped
* 2 large cloves garlic, chopped or sliced
* 1/2 tablespoon ground cumin
* Kosher salt and freshly ground black pepper
* 1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced
* 1/4 cup tomato paste
* 1 cup white wine
* Freshly grated nutmeg
* 1 3/4 cups lentils
* 4 cups chicken stock
* 2 cups water
Directions
In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.
Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish.
Beer-Braised Chicken Thighs
Beer-Braised Chicken Thighs
Recipe courtesy Rachael Ray
Prep Time:
20 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
45 min
Level:
Easy
Serves:
4 servings
Ingredients
* 8 pieces bone-in, skin-on chicken thighs
* Kosher salt and freshly ground black pepper
* 1 tablespoon extra-virgin olive oil
* 1 link andouille sausage, casing removed and chopped, or 4 slices bacon, chopped
* 1 onion, chopped
* 2 ribs celery, chopped
* 1 green bell pepper, seeded and chopped
* 2 to 3 cloves garlic, chopped
* 2 tablespoons chopped fresh thyme
* 1 rounded tablespoon all-purpose flour
* 1 (12-ounce) bottle lager beer
* 1 (14-ounce) can diced tomatoes with chiles or stewed tomatoes
* 1 cup chicken stock
* 2 tablespoons hot sauce
* Scallions, white and green parts, thinly sliced, for garnish
* Warm baguette, for mopping
Directions
Pat the chicken thighs dry, and season with salt and pepper.
Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 2 batches.
Remove the chicken to a plate and spoon out 1/2 the drippings, and add the andouille sausage. Brown for 2 minutes and then add the onion, celery, pepper, garlic, and thyme, and cook to soften, for about 10 minutes over medium heat.
Add the flour, stir 1 to 2 minutes, and then pour in the beer and let the foam subside. Stir in the tomatoes, stock, and hot sauce. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through. Serve with warm crusty bread, or cool and store for make-ahead meal.
Recipe courtesy Rachael Ray
Prep Time:
20 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
45 min
Level:
Easy
Serves:
4 servings
Ingredients
* 8 pieces bone-in, skin-on chicken thighs
* Kosher salt and freshly ground black pepper
* 1 tablespoon extra-virgin olive oil
* 1 link andouille sausage, casing removed and chopped, or 4 slices bacon, chopped
* 1 onion, chopped
* 2 ribs celery, chopped
* 1 green bell pepper, seeded and chopped
* 2 to 3 cloves garlic, chopped
* 2 tablespoons chopped fresh thyme
* 1 rounded tablespoon all-purpose flour
* 1 (12-ounce) bottle lager beer
* 1 (14-ounce) can diced tomatoes with chiles or stewed tomatoes
* 1 cup chicken stock
* 2 tablespoons hot sauce
* Scallions, white and green parts, thinly sliced, for garnish
* Warm baguette, for mopping
Directions
Pat the chicken thighs dry, and season with salt and pepper.
Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 2 batches.
Remove the chicken to a plate and spoon out 1/2 the drippings, and add the andouille sausage. Brown for 2 minutes and then add the onion, celery, pepper, garlic, and thyme, and cook to soften, for about 10 minutes over medium heat.
Add the flour, stir 1 to 2 minutes, and then pour in the beer and let the foam subside. Stir in the tomatoes, stock, and hot sauce. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through. Serve with warm crusty bread, or cool and store for make-ahead meal.
Double-Batch Classic Bolognese
Double-Batch Classic Bolognese
Recipe courtesy Rachael Ray
Prep Time:
15 min
Inactive Prep Time:
1 hr 30 min
Cook Time:
2 hr 20 min
Level:
Easy
Serves:
4 servings
Ingredients
* 2 cups whole milk
* 1/4 cup extra-virgin olive oil
* 1/4 pound pancetta, finely diced
* 4 ounces trimmed chicken livers, finely diced, optional, but recommended
* 2 small onions, finely chopped
* 2 small ribs celery, finely chopped, with leafy tops, chopped
* 1 large carrot, peeled and finely chopped
* 6 cloves garlic, chopped
* 2 small sprigs fresh rosemary, leaves picked and finely chopped
* 2 fresh bay leaves
* 2 1/2 pounds ground beef (chuck or sirloin) and veal mix
* Kosher salt and freshly ground black pepper
* Freshly grated nutmeg
* 2 pinches ground cloves
* 1 1/2 cups dry white wine (about 1/3 bottle)
* 2 cups beef stock
* 2 cups chicken or vegetable stock
* 2 (28-ounce) cans Italian pureed tomatoes
* 1 pound egg tagliatelle or bucatini pasta
* 3 tablespoons butter
* Grated Parmigiano-Reggiano cheese
Directions
You know you love it and you know you make it your own special way if you've ever made it before. Here is my take on the classic, if only to be used as a helpful reminder to make-ahead a batch especially in the winter months.
Warm 2 cups milk in small pot over lowest heat.
Heat 1/4 cup olive oil in a large Dutch oven over medium to medium-high heat. Add the pancetta and cook until lightly brown. Then add the chicken livers, and cook almost through. Add the onions, celery, carrots, garlic, rosemary, and bay leaves, and cook until tender, 10 minutes.
Add the ground meat and cook through breaking into pieces, but do not brown. Season with salt, pepper, nutmeg, clove, and stir in the wine and allow it to cook into the meat, 2 to 3 minutes. Add the warm milk to the meat and allow it to absorb into the meat for 1 minute. Stir in the beef stock, vegetable stock, and tomatoes. Bring to a simmer, then reduce the heat and simmer over low heat for 2 hours, stirring occasionally.
Divide the sauce in 1/2, cool, and freeze one batch. Cool and store the remainder for a make-ahead meal within the week. Alternately, cook pasta to al dente, thin the sauce a bit with a bit of starchy pasta water and toss with pasta dressed with butter to combine. Top with grated cheese and chopped celery leaves. Serve with green salad.
Recipe courtesy Rachael Ray
Prep Time:
15 min
Inactive Prep Time:
1 hr 30 min
Cook Time:
2 hr 20 min
Level:
Easy
Serves:
4 servings
Ingredients
* 2 cups whole milk
* 1/4 cup extra-virgin olive oil
* 1/4 pound pancetta, finely diced
* 4 ounces trimmed chicken livers, finely diced, optional, but recommended
* 2 small onions, finely chopped
* 2 small ribs celery, finely chopped, with leafy tops, chopped
* 1 large carrot, peeled and finely chopped
* 6 cloves garlic, chopped
* 2 small sprigs fresh rosemary, leaves picked and finely chopped
* 2 fresh bay leaves
* 2 1/2 pounds ground beef (chuck or sirloin) and veal mix
* Kosher salt and freshly ground black pepper
* Freshly grated nutmeg
* 2 pinches ground cloves
* 1 1/2 cups dry white wine (about 1/3 bottle)
* 2 cups beef stock
* 2 cups chicken or vegetable stock
* 2 (28-ounce) cans Italian pureed tomatoes
* 1 pound egg tagliatelle or bucatini pasta
* 3 tablespoons butter
* Grated Parmigiano-Reggiano cheese
Directions
You know you love it and you know you make it your own special way if you've ever made it before. Here is my take on the classic, if only to be used as a helpful reminder to make-ahead a batch especially in the winter months.
Warm 2 cups milk in small pot over lowest heat.
Heat 1/4 cup olive oil in a large Dutch oven over medium to medium-high heat. Add the pancetta and cook until lightly brown. Then add the chicken livers, and cook almost through. Add the onions, celery, carrots, garlic, rosemary, and bay leaves, and cook until tender, 10 minutes.
Add the ground meat and cook through breaking into pieces, but do not brown. Season with salt, pepper, nutmeg, clove, and stir in the wine and allow it to cook into the meat, 2 to 3 minutes. Add the warm milk to the meat and allow it to absorb into the meat for 1 minute. Stir in the beef stock, vegetable stock, and tomatoes. Bring to a simmer, then reduce the heat and simmer over low heat for 2 hours, stirring occasionally.
Divide the sauce in 1/2, cool, and freeze one batch. Cool and store the remainder for a make-ahead meal within the week. Alternately, cook pasta to al dente, thin the sauce a bit with a bit of starchy pasta water and toss with pasta dressed with butter to combine. Top with grated cheese and chopped celery leaves. Serve with green salad.
Braised Pork Tacos
Braised Pork Tacos
Recipe courtesy Rachael Ray
Prep Time:
30 min
Inactive Prep Time:
45 min
Cook Time:
3 hr 30 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 (4 to 5 pound) boneless pork shoulder
* Salt and freshly ground black pepper
* 2 tablespoons vegetable oil
* 2 tablespoons extra-virgin olive oil
* 2 onions, cut into wedges, root end attached
* 4 large cloves garlic, crushed
* 1 1/2 teaspoons chopped oregano leaves, half a palmful
* 2 red chiles, thinly sliced
* 4 bay leaves
* 1 (12-ounce) bottle Mexican beer
* 2 cups chicken stock
* 4 oranges, juiced about 2 cups
* 1 chipotle pepper, seeded and finely chopped, plus 1 tablespoon of adobo sauce
* 2 limes, juiced
* 1 1/2 cups white wine vinegar or white balsamic vinegar
* 1/2 cup sugar
* 2 small red onions, thinly sliced
* 1 cup drained sliced store-bought pickled jalapenos or banana pepper rings
* 1/4 head red cabbage, shredded
* 1 cup crumbled queso fresco or 2 cups shredded Monterey jack
* 16 corn or flour tortillas, charred over open flame and kept warm in tortilla warmer or towel
Directions
Preheat the oven to 325 degrees F. Season the pork generously with salt and pepper, to taste, and let sit at room temperature for 30 minutes.
Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Put the pork in the pot and evenly brown the meat all over, it will take about 10 to 12 minutes; remove the pork to a plate and reserve.
Turn heat down to medium-high, and add the extra-virgin olive oil to the pot, a couple of turns of the pan. Add the onions and garlic, salt and pepper, to taste, the oregano, 1 sliced chili pepper and 2 bay leaves and cook for 7 to 8 minutes. Deglaze the pot with the beer, scraping up the bits stuck to the bottom of the pot. Stir in the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks.
Simmer the braising liquid over medium heat until reduced by half. Add the chipotle and adobo sauce and the lime juice. Add about 2/3 of the shredded meat and stir. Cool the remaining shredded pork and chill for another use.
While the pork is cooking, prepare the pickled red onions: in a small saucepot, bring the white wine vinegar, sugar, teaspoon of salt, remaining chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool.
To serve, put the chipotle pulled pork on a platter and garnish with pickled onions and pickled jalapeno slices. Serve with shredded cabbage, crumbled cheese and tortillas for wrapping.
Recipe courtesy Rachael Ray
Prep Time:
30 min
Inactive Prep Time:
45 min
Cook Time:
3 hr 30 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 (4 to 5 pound) boneless pork shoulder
* Salt and freshly ground black pepper
* 2 tablespoons vegetable oil
* 2 tablespoons extra-virgin olive oil
* 2 onions, cut into wedges, root end attached
* 4 large cloves garlic, crushed
* 1 1/2 teaspoons chopped oregano leaves, half a palmful
* 2 red chiles, thinly sliced
* 4 bay leaves
* 1 (12-ounce) bottle Mexican beer
* 2 cups chicken stock
* 4 oranges, juiced about 2 cups
* 1 chipotle pepper, seeded and finely chopped, plus 1 tablespoon of adobo sauce
* 2 limes, juiced
* 1 1/2 cups white wine vinegar or white balsamic vinegar
* 1/2 cup sugar
* 2 small red onions, thinly sliced
* 1 cup drained sliced store-bought pickled jalapenos or banana pepper rings
* 1/4 head red cabbage, shredded
* 1 cup crumbled queso fresco or 2 cups shredded Monterey jack
* 16 corn or flour tortillas, charred over open flame and kept warm in tortilla warmer or towel
Directions
Preheat the oven to 325 degrees F. Season the pork generously with salt and pepper, to taste, and let sit at room temperature for 30 minutes.
Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Put the pork in the pot and evenly brown the meat all over, it will take about 10 to 12 minutes; remove the pork to a plate and reserve.
Turn heat down to medium-high, and add the extra-virgin olive oil to the pot, a couple of turns of the pan. Add the onions and garlic, salt and pepper, to taste, the oregano, 1 sliced chili pepper and 2 bay leaves and cook for 7 to 8 minutes. Deglaze the pot with the beer, scraping up the bits stuck to the bottom of the pot. Stir in the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks.
Simmer the braising liquid over medium heat until reduced by half. Add the chipotle and adobo sauce and the lime juice. Add about 2/3 of the shredded meat and stir. Cool the remaining shredded pork and chill for another use.
While the pork is cooking, prepare the pickled red onions: in a small saucepot, bring the white wine vinegar, sugar, teaspoon of salt, remaining chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool.
To serve, put the chipotle pulled pork on a platter and garnish with pickled onions and pickled jalapeno slices. Serve with shredded cabbage, crumbled cheese and tortillas for wrapping.
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