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

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

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

Ingredients

• Vegetable oil
• 4 10-to 12-ounces salmon steaks, bone in [CP: or other fish steaks, such as tuna, adjusting the cooking time/method below]
• 1/3 cup white miso
• 2 tablespoons mirin (sweet Japanese rice wine)
• 2 tablespoons unseasoned rice vinegar
• 2 teaspoons minced peeled fresh ginger
• 1 teaspoon Asian sesame oil
• Kosher salt
• 4 lime wedges (for serving)

Preparation

Line a rimmed baking sheet with foil; brush lightly with vegetable oil. Place salmon steaks on prepared baking sheet. Whisk miso, mirin, vinegar, ginger, and sesame oil in a small bowl to blend. Spread half the miso mixture over salmon steaks; season lightly with salt. Turn salmon steaks over and spread with remaining miso mixture; season lightly with salt. Cover with plastic wrap and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 1 hour.

Position an oven rack 6"–8" from broiler and preheat. Broil salmon, turning once, until golden brown and just opaque in center, 10–12 minutes total.

Transfer salmon steaks to plates and serve with lime wedges.

Bon Appetit, May 2010

Ingredients

• 1 1/2 c. dried lentils
• 5 c. cold water
• 8 oz. bacon, diced
• 1 lb. ground chuck
• 1 lg. onion, chopped
• 1/2 c. chopped bell pepper
• 1 lg. carrot, chopped
• 1 lg. tomato, chopped
• 1/2 tbsp. butter
• 1/2 tbsp. flour
• 2 c. beef stock
• 1 1/2 tsp. salt
• 1/8 tsp. black pepper
• 2 tbsp. vinegar

Preparation

Combine the lentils and water in a soup pot and bring to a boil. Lower the heat, cover, and simmer for 45 minutes. While the lentils simmer, brown the bacon in a skillet and remove to a paper-towel lined plate to drain. Discard the bacon drippings. Add the ground chuck to the skillet and cook until nicely browned. Drain well. Add the beef, bacon, and vegetables to the lentils. Melt the butter in the skillet, blend in the flour, and then add the salt, pepper, and vinegar. Cook, stirring constantly, until thickened and bubbly, about 3 minutes. Pour in the beef stock, stir well to blend, and then add to the soup pot and bring to a boil. Lower the heat, cover, and simmer for 1 1/2 to 2 hours or until the flavors are well-blended.

Penzey’s Spices

Ingredients

• Ground venison and ground pork, in a 3-to-1 ratio [CP: I used 1 lb. / 1/3 lb.]
• 3/4 cup bread crumbs
• 1 cup Parmesan cheese, shredded
• 1 medium onion, diced
• 2 teaspoons basil
• 2 teaspoons oregano
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 tablespoon pepper
• Olive oil

Preparation

Sautee the onion until translucent, cool. Mix all ingredients. Sautee meatballs in olive oil, browning on 4 or so sides to make sure they’re cooked through. Serve with pasta. [CP: I did this with white wine cream sauce, and it was wonderful – reminiscent of all the good things about Swedish meatballs.]

T. Edward Nickens, Field and Stream

Ingredients

• 8 oz. Shanghai-style noodles (cu mian) or udon
• 2 Tbsp. vegetable oil
• 12 oz. ground pork
• salt and pepper
• 2 Tbsp. chopped peeled ginger
• 3/4 c. chicken stock
• 2 Tbsp. (or less) chili oil [this is where to control the heat]
• 2 Tbsp. red wine vinegar
• 2 Tbsp. soy sauce
• 2 tsp. tahini
• 1 tsp. Szechuan peppercorns
• Pinch sugar
• 2 Tbsp. chopped roasted peanuts
• 2 Tbsp. thinly sliced scallions

Preparation

Cook noodles in a large pot of boiling water until just tender but still firm to the bite. Drain; transfer to a large bowl of ice water and let stand until cold. Drain well and divide between 2 bowls.

Heat vegetable oil in a medium skillet over medium heat. Add pork, season with salt and pepper, and stir, breaking up pork with a spoon, until halfway cooked, about 2 minutes. Add ginger; cook until pork is cooked through and lightly browned, about 2 minutes. Stir in chicken stock and next 6 ingredients; simmer until sauce thickens, about 7 minutes. Pour pork mixture over noodles; garnish with peanuts and scallions.

Serves 2.

Peter Chang’s Tasty 2, via Bon Appetit

Ingredients

• 3 tablespoons olive oil
• 1 large red or white onion, quartered and thinly sliced crosswise
• 1 bunch chard, leaves only, chopped
• Salt and freshly milled pepper
• 1 garlic clove
• 6 to 8 eggs, lightly beaten
• 2 tablespoons chopped parsley
• 2 tablespoons chopped basil
• 2 teaspoons chopped thyme
• 1 cup grated Gruyère
• 2 tablespoons freshly grated Parmesan

Preparation

Heat 2 tablespoons of the oil in a 10-inch skillet, add the onion, and cook over low heat, stirring occasionally, until completely soft but not colored, about 15 minutes. Add the chard and continue cooking, stirring occasionally, until all the moisture has cooked off and the chard is tender, about 15 minutes. Season well with salt and pepper.

Meanwhile, mash the garlic in a mortar with a few pinches of salt (or chop them finely together), then stir it into the eggs along with the herbs. Combine the chard mixture with the eggs and stir in the Gruyère and half the Parmesan.

Preheat the broiler. Heat the remaining oil in the skillet and, when it’s hot, add the eggs. Give a stir and keep the heat at medium-high for about a minute, then turn it to low. Cook until the eggs are set but still a little moist on top, 10 to 15 minutes. Add the remaining Parmesan and broil 4 to 6 inches from the heat, until browned.

Serve trouchia in the pan or slide it onto a serving dish and cut it into wedges. The gratinéed top and the golden bottom are equally presentable.

Epicurious: Vegetarian Cooking for Everyone

Ingredients

• 1/2 cup olive oil
• 3/4 lb. Spanish chorizo, sliced into 1/2"-thick rounds
• 6 stalks green garlic, thinly sliced
• 2 leeks, chopped white and light-green parts
• 1 tbsp. smoked paprika
• 2 1/2 c. short-grain rice (bomba, Valencia, calasparra)
• 1/4 tsp. saffron threads
• 7 c. hot seafood or chicken stock
• kosher salt
• 3 1-1 1/4 lb. lobsters, halved lengthwise, claws cracked
• 2 c. shelled peas or frozen peas, thawed
• 1/2 c. parsley lemons

Preparation

Prepare a hot fire in a charcoal grill. Let burn down to red-hot coals; rake to edge of grill. (For backup, start a second round of coals in a charcoal chimney on pavement nearby.) Put a 16"-18" paella pan on grill grate; heat olive oil. Add chorizo, green garlic, and leeks; cook until golden, 3-4 minutes.

Add smoked paprika and rice; cook, stirring often, until rice is coated, 2 minutes. Add saffron to the stock, and add the stock to the pan and season to taste with salt; stir to distribute ingredients. Let cook, undisturbed, until stock simmers and rice beings to absorb liquid, about 10 minutes. Rotate pan every 2-3 minutes to cook evenly.

Arrange lobsters over the rice. Continue cooking, rotating the pan often, as the rice swells and absorbs the stock. Add more coals from the chimney to maintain even heat under the pan. Cook until the rice is almost tender and the lobster is cooked through, about 10 more minutes.

Scatter peas on top. (If the liquid evaporates before the rice is tender, add more hot stock.) Cook without stirring, allowing the rice to absorb all of the liquid, so that a crust develops on the bottom and the edges begin to dry out and get crusty, 5-10 minutes, for a total cooking time of about 40 minutes.

Remove pan from grill. Cover with large clean kitchen towels and let rest for 5 minutes. Garnish with parsley and serve with halved lemons, making sure to scrape some of the crust from the bottom of the pan onto each plate.

Bon Appetit, July 2011

Ingredients

• 3 lb. pork butt, cut into 1- to 2-inch cubes
• 1/2 cup olive oil
• 1/2 tsp. paprika
• 1/2 tsp. kosher salt
• 1/2 tsp. pepper
• 1/2 tsp. garlic powder
• 1/2 tsp. chili powder
• 8 ounces cola, plus more for cooking
• 1/8 cup soy sauce or teriyaki
• 1/4 cup pineapple juice
• Juice and zest of 1 lime
• Juice and zest of 2 oranges
• 1/4 cup minced garlic
• 2 Tbsp. cumin
• 1 dried habanero or ancho chile
• 4 flour tortillas
• 1 avocado, sliced
• 1 recipe Grilled Peach and Corn Salsa

Preparation

Combine paprika, salt, pepper, garlic powder and chili powder and rub into pork cubes.

Mix cola, soy sauce, pineapple juice, lime juice and zest, orange juice and zest, garlic and cumin and cover pork. Marinate pork in the refrigerator 2 to 6 hours.

Remove pork from marinade (reserve liquid), and sear meat in olive oil on all sides in a heavy-bottom pot. Add reserved marinating liquid and dried chili and simmer for approximately 2 hours. Liquid should reduce to a glaze by the 1 1/2 to 2-hour mark. To keep meat moist during earlier cooking time, add additional cola as needed. Meat should be falling apart tender. Can keep up to 5 days in the refrigerator. Saute to reheat.

Serve in flour tortillas with slices of avocado and grilled peach and corn salsa. Serves 4.

Rachel Mabb