Epimeles

the Pence family cookbook

Recipes in Category “Main Course”

Shrimp Salad

Main Course Side Dish Chinese Pence Salad Shrimp

Ingredients

  • 1 lb. cooked shrimp
  • 1/2 lb. frozen peas
  • 1 cup chopped celery [or 1 green apple, julienned]
  • 1 small onion, diced
  • 1 cup mayonnaise
  • 1 1/2 tbsp. lemon
  • 1/8 tsp. curry powder
  • 1 tsp. soy sauce
  • 1/8 tsp. garlic powder
  • 3 oz. chow mein noodles
  • 1/2 cup slivered almonds

Preparation

Combine shrimp, peas, celery, and onion and chill.

Mix next five ingredients and chill.

Combine shrimp, sauce, noodles and almonds and let stand about 5 minutes before serving.


Fish with Orange-Saffron Broth

Main Course Fish Orange

Ingredients

  • 5 8 oz. bottles clam juice
  • 1/2 c. dry white wine
  • 2 whole star anise
  • 1 bay leaf
  • 1 pinch saffron threads
  • 3/4 c. fresh orange juice
  • 1 c. 1/3 inch cubes seeded, peeled chayote
  • 1 large carrot, peeled and thinly sliced crosswise
  • 1 celery stalk, thinly sliced
  • 1/2 lg. leek, thinly sliced
  • 6 oz. black cod, cut into 1" cubes
  • 6 oz. halibut, cut into 1" cubes
  • 1 tsp. fresh tarragon, chopped

Preparation

Boil clam juice, wine, star anise, bay leaf, and saffron in large saucepan until reduced to 2 1/2 c., about 25 minutes. Fish out anise and bay leaf. Boil orange juice in small saucepan until reduced to 1/4 c., about 7 minutes. Add to clam juice broth.

Bring broth mixture to simmer. Add chayote, carrot, celery, and leek. Simmer until vegetables are tender, about 4 minutes. Remove pan from heat. Add fish and tarragon; cover and let stand until fish is cooked through, about 8 minutes. Season w/ salt and pepper.

Divide fish and vegetables between two bowls, top with broth, and serve.

Bon Appetit, Calabash Hotel, Grenada


Tenderloins with Peanuts

Main Course Bellpepper Curry Pork Untested

Ingredients

  • 3 green bell peppers
  • 3 yellow bell peppers
  • 1 bunch fresh cilantro
  • 2 tbsp curry paste (pref. Indian)
  • 2 garlic cloves, crushed
  • scant 1 c. peanuts, chopped
  • scant 1 c. coconut milk
  • 4 tbsp. peanut oil
  • 3 small pork tenderloins, about 2 1/2 lb.

Preparation

Preheat the oven to 350F. Place the whole bell peppers on a cookie sheet and roast, turning occasionally, for 20 minutes, until the skins are charred. Remove from the oven and let cool. Peel off the skins and set the whole bell peppers aside.

Chop the stems and leaves of the cilantro, then mix with the curry paste, garlic, and peanuts in a bowl. Alternatively, place the bunch of cilantro, the curry paste, and garlic in a food processor and process until finely chopped and thoroughly combined. Dry-fry this paste in a pan, stirring constantly, until it gives off its aroma. Stir in the coconut milk and cook until reduced.

Heat the oil in a skillet. Add the tenderloins and cook over high heat, turning occasionally, for 10 minutes, until evenly browned and cooked through. Meanwhile, reheat the bell peppers in the oven at 350F.

Arrange the tenderloins and the whole peppers on a board and serve the sauce separately.

Stéphane Reynaud, Pork & Sons


Adobo-Rubbed Tuna Steaks

Main Course Tuna

Ingredients

For the avocado salsa:

  • 2 ripe avocados, pitted, peeled, and cut into 1/2-inch cubes
  • 3 scallions, white and green parts, thinly sliced on the bias
  • 2 jarred piquillo peppers, diced (or substitute 2 jarred roasted red peppers)
  • 2 cloves garlic, minced
  • 1/3 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1/2 cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste

For the adobo:

  • 1 1/2 teaspoons toasted and ground coriander seeds
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons crushed red pepper flakes [CP: 1 tsp. for mild]
  • 1 1/2 teaspoons ground turmeric
  • 1 1/2 tablespoons dry mustard
  • 1 1/2 teaspoons grated nutmeg
  • 1 1/2 teaspoons ground allspice
  • 1 1/2 teaspoons cayenne pepper [CP: 1/4 tsp. for mild]
  • 1 1/2 teaspoons freshly ground black pepper [CP: 1 tsp. for mild]
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon paprika
  • 1 1/2 tablespoons dried orange peel
  • 1 tablespoon sugar
  • Four 6-ounce tuna steaks
  • 1/4 cup peanut or canola oil

For the cucumbers:

  • 2 1/2 tablespoons sugar, or to taste
  • 1/2 cup Champagne vinegar
  • 1 European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced

Preparation

For the adobo:

Mix all of the ingredients together in a bowl.

Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo. (Reserve any extra adobo spice rub for another use.) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke. Sear the tuna on each side for only 1 minute — the tuna is served rare. Transfer to a plate and set aside.

For the salsa:

In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and gently toss. Refrigerate for 15 minutes.

Meanwhile, for the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes.

To serve, arrange the cucumber in neat slices across each plate. Slice the tuna and lay it over the cucumbers. Spoon the avocado salsa on top of or around the tuna. Spoon a little of the pickling juices around the cucumbers, and serve. (Sometimes I add a little grated orange zest for garnish as well.)

Norman van Aken, Epicurious


Steak Verde

Main Course Greenchile Newmexican Pence Steak

Ingredients

  • 8 TBSP butter
  • 8 oz. sliced mushrooms
  • 1 med. onion, chopped
  • 3 cloves garlic, ditto
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 4 C. chopped green chile
  • 8 slices (calls for Swiss) queso quesadilla
  • 4 NY strip steaks

Preparation

Heat oven to 350. Saute onion, mushrooms and garlic in butter. Add chile and S&P. Simmer 10-15 minutes. Broil, grill or pan fry seasoned steaks. Top with chile mixture and cheese and bake until cheese melts.


Momofuku Bo Ssam

Main Course Korean Pork

Ingredients

Pork Butt

  • 1 whole bone-in pork butt or picnic ham (8 to 10 pounds)
  • 1 cup white sugar
  • 1 cup plus 1 tablespoon kosher salt
  • 7 tablespoons brown sugar

Ginger-Scallion Sauce

  • 2½ cups thinly sliced scallions, both green and white parts
  • ½ cup peeled, minced fresh ginger
  • ¼ cup neutral oil (like grapeseed)
  • ½ teaspoons light soy sauce
  • 1 scant teaspoon sherry vinegar
  • ½ teaspoon kosher salt, or to taste

Ssam Sauce

  • 2 tablespoons fermented bean-and-chili paste (ssamjang, available in many Asian markets, and online)
  • 1 tablespoon chili paste (kochujang, available in many Asian markets, and online)
  • ½ cup sherry vinegar
  • ½ cup neutral oil (like grapeseed)

Accompaniments

  • 2 cups plain white rice, cooked
  • 3 heads bibb lettuce, leaves separated, washed and dried
  • 1 dozen or more fresh oysters (optional)
  • Kimchi (available in many Asian markets, and online)

Preparation

1. Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.

2. When you’re ready to cook, heat oven to 300. Remove pork from refrigerator and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.

3. Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.

4. Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.

5. Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.

6. When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.

Momofuku, via the New York Times


Moules Frites

Main Course Belgian Mussels Potato

Ingredients

  • 1 tsp. Dijon mustard
  • 1 egg yolk
  • 1 cup canola oil, plus more for frying
  • 2 tsp. white wine vinegar
  • 2 tsp. fresh lemon juice
  • 1/2 tsp. kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 2 lb. Yukon Gold potatoes, peeled and cut into 1/4″-thick sticks
  • 2 1/2 lb. mussels, debearded and scrubbed
  • 2/3 cup dry white wine
  • 2 tbsp. unsalted butter, cubed
  • 3 ribs celery, finely chopped
  • 1 1/2 leeks, light green and white parts, cut into 1/4″-thick slices
  • 1/2 large yellow onion, finely chopped

Preparation

Make the mayonnaise: In a large bowl, whisk mustard and egg yolk. Whisking constantly, slowly drizzle in oil in a thin stream until it begins to emulsify; whisk in vinegar, lemon juice, salt, and pepper. Set aside.

Make the fries: Pour oil into a 6-qt. Dutch oven to a depth of 2″, and heat over medium-high heat until a deep-fry thermometer reads 375°. Add potatoes and cook until tender, about 8 minutes. Using a slotted spoon, transfer fries to a rack set over a rimmed baking sheet; chill.

Increase oil temperature to 385°. Working in batches, add chilled potatoes and cook until golden brown and crisp, about 4 minutes. Using a slotted spoon, return fries to rack; season with salt.

Meanwhile, make the mussels: Heat a 12", high-sided skillet over high heat. Add mussels, wine, butter, celery, leeks, and onions; season with salt and pepper, and cover skillet. Cook, occasionally shaking skillet, until all mussels are opened, about 5 minutes. Divide mussels between 2 large bowls. Serve with fries and mayonnaise.

Variations

To take the flavor of moules frites in different directions, omit the wine and add one of the following ingredients to the pan with the mussels, butter, celery, leeks, and onion: 1 tablespoon blanched, minced garlic and 3/4 cup heavy cream; 1 tablespoon curry powder; 1 tablespoon piment d’Espelette; 1 tbsp. Pernod; 2/3 cup wheat beer.

Saveur


Mean Green Pig (Tomatillo Chili)

Main Course Chile Greenchile Mexican Newmexican Pork Stew Tomatillo

Ingredients

  • 3 1/2 lb. tomatillos, husked, rinsed, and halved
  • 1/4 c. olive oil
  • 1/2 tsp. salt
  • 2 1/2 lb. boneless pork shoulder, cut into 1" pieces
  • fresh black pepper
  • 2 medium yellow onions, chopped
  • 3 cloves garlic, minced
  • 2 jalapeños, diced
  • 2 poblanos, roasted and diced small [CP: sub. green chiles for these two chiles]
  • 2 c. chicken stock
  • fresh cilantro
  • queso fresco

Preparation

Heat oven to 400. Toss half the tomatillos with 2 tbsp. olive oil and 1/4 tsp. salt, roast for 45 minutes. Meanwhile, puree the remaining tomatillos in a food processor. Reserve 1 1/2 c. in a bowl. Add the roasted tomatillos to the processor, pulse until slightly chunky. Season the pork with salt and pepper to taste. Heat the remaining 2 tbsp. olive oil in a large skillet. Brown the pork in batches, transfer to slow cooker. Add onions and jalapeños to skillet, cook until softened. Add garlic and cook 1 minute. Put everything except the reserved tomatillo into the slow cooker. Cook on low until the pork is falling apart tender, about 6 hours. Add reserved tomatillo puree to the pot, stir to incorporate. (Alternately, cook in a dutch oven on low heat until the meat is tender, about 2 hours.)

Garnish with cilantro and queso fresco.

Adapted from Everyday Food Magazine, via Austin-American Statesman


Lemon- and Prosciutto-Stuffed Pork Loin Roast with Broccolini

Main Course Broccolini Lemon Pork

Ingredients

  • 1 4-pound boneless pork loin roast, trimmed
  • 12 thin prosciutto slices (about 6 ounces)
  • 1 large lemon, very thinly sliced
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/2 cup chopped fresh chives
  • 1 1/2 teaspoons coarse kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 1/2 pounds broccolini, trimmed
  • 3 tablespoons olive oil
  • 1 cup low-salt chicken broth
  • 1 cup Pinot Grigio or other dry white wine
  • 2 tablespoons (1/4 stick) butter
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 1 tablespoon fresh lemon juice

Preparation

Place pork, fat side down, on work surface with 1 short end facing you. Using long thin sharp knife and starting 1/2 inch above underside of roast, cut 1/2 inch in along right side. Continue cutting 1/2 inch above underside, unrolling roast like carpet. Arrange prosciutto evenly over pork, overlapping if necessary. Arrange lemon slices over prosciutto. Sprinkle with panko, then chives. Sprinkle with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Turn pork so 1 short end faces you. Beginning at 1 short end, roll up pork; arrange seam side down on work surface (fat side will be facing up). Using kitchen string, tie at 1- to 1 1/2-inch intervals. Transfer pork, fat side up, to roasting pan. Sprinkle with 1 teaspoon coarse salt and 1/2 teaspoon pepper.

Cook broccolini in pot of boiling salted water until crisp-tender, about 2 minutes. Drain; cool. DO AHEAD Can be made 1 day ahead. Cover pork; chill. Wrap broccolini in paper towels, then plastic; chill.

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Place pork on lower rack; roast 15 minutes. Reduce oven temperature to 325°F; roast pork until instant-read thermometer registers 145°F when inserted into center of pork, 45 to 60 minutes longer, depending on thickness of roast. Transfer to cutting board. Increase oven temperature to 375°F.

Divide broccolini between 2 rimmed baking sheets. Drizzle olive oil over, sprinkle with salt and pepper, and toss to coat. Place in oven and roast until tender and lightly browned, about 10 minutes, reversing sheets halfway through roasting.

Meanwhile, place roasting pan over 2 burners on medium-high heat. Add broth and wine; bring to boil, scraping up any browned bits. Boil until reduced to 1 cup, about 8 minutes. Stir in butter. Add cornstarch mixture and stir until sauce thickens, 1 to 2 minutes. Strain sauce into small pitcher. Season with salt and pepper.

Using kitchen scissors, cut string along top of roast; discard. Cut pork into 1/2-inch-thick slices; arrange on platter. Drizzle lemon juice over broccolini; season with salt and pepper. Serve pork with broccolini, passing sauce alongside.

Bon Appetit, December 2010


Pork Tenderloin Churrasco

Main Course Pork Spanish

Ingredients

  • 1 cup vegetable oil
  • 2 tablespoons hot smoked Spanish paprika (Pimentón de la Vera)
  • 4 garlic cloves, minced
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon (packed) minced fresh rosemary
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 1-pound pork tenderloins, trimmed of fat and silver skin membrane

Preparation

Combine oil and paprika in heavy small saucepan. Cook over medium heat 5 minutes to infuse oil, whisking occasionally. Cool to room temperature.

Pour oil mixture into blender. Add garlic, thyme leaves, rosemary, salt, and pepper; blend marinade until herbs are finely chopped.

Cut each pork tenderloin lengthwise into 4 strips. Place each strip between sheets of waxed paper and pound to 1/3-inch thickness. Arrange pork strips in 13x9x2-inch glass baking dish. Pour marinade over and turn to coat pork evenly. Cover and chill at least 2 hours and up to 6 hours.

Prepare barbecue (medium-high heat). Scrape off most of marinade from pork strips. Grill pork until just cooked through, about 2 minutes per side.

Arrange 2 pork strips on each of 4 plates. Spoon pineapple salsa atop pork.

Bon Appetit, September 2003