Braised pork shoulder + soft polenta.

•April 9, 2016 • Leave a Comment

 

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My new favorite protein to work with is pork shoulder. Browned first and then cooked slowly, it’s smokey and tender and saturated with deep meaty flavors.

Marinate the pork shoulder overnight in a mixture of honey, apricot preserves, worcestershire, hot sauce, red wine, organic bbq sauce, turmeric, smoked paprika, sea salt and fresh black pepper.

Brown the pork shoulder in a hot oiled pan. Once all the sides are darkly caramelized transfer to a deep baking dish, pour in an inch of wine, cover with tin foil and bake in a 350 degree oven for 3.5 hours.

Use the remainder of the marinade to deglaze the pan you used to brown the pork, add a cup of red wine. Let that simmer and thicken. Once your pork is done let it rest, then return it to the sauce in the pan, cover and simmer together for about 25 mins.

While thats happening make a simple creamy polenta, I added some grated manchego cheese, giving it creaminess and a nutty flavor.

Serve with a big juicy glass of Apothic red, which will be getting its own post soon.

xo j.

Hawaiian chicken thighs + pickled veggie salad.

•April 7, 2016 • Leave a Comment

 

 

IMG_8346If you’re not eating chicken thighs you are missing out. They are juicy and flavorful and WAY CHEAPER than sad sad chicken breasts, which by comparison are so dry and just nothing. Some people are grossed out by dark meat and to that I say good, more for me.

Hawaiian Chicken

Marinate chicken thighs in a gallon zip lock bag (something I learned from Cella!) with teriyaki sauce, sriracha, honey,  rice vinegar, ginger, sesame oil, garlic, salt and pepper. I like to let them marinate over night, the chicken turns a deep brown color and the marinade starts to thicken and look like molasses. These are all good things.

Chop up some fresh pineapple and grill it.

Sauté chicken thighs over high heat until they get a nice char on them, then reduce heat to low/medium and continue to cook for like 20 mins or so. Chicken thighs are fatty and can take a longer cooking time, I’ve found that sautéing them low and slow gives them an almost candy/bacon-y quality.

After you’ve gotten the chicken thighs browned and cooked to your liking, add the remainder of the marinade from the bag and the pineapple to your pan and let it all simmer for a while. Chicken is done.

 

Pickled veggie salad

Put chopped cucumbers and edamame in a bowl, toss with sesame oil, rice vinegar, salt, sprinkling of brown sugar, fresh ginger, fresh garlic. Steam carrots in stock, lime juice, chili flakes, sesame oil and rice vinegar until al dente. Let the carrots cool, then toss with cucumber/edamame mix.

Plate everything, shake some sesame seeds over it, garnish with whatever. Cilantro or fresh basil would be good. Washed down with chilled white wine.

xo j.

breakfast salad

•April 4, 2016 • Leave a Comment

 

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In an attempt to look hotter, live forever, etc. Matt and I have tried to lighten things up lately. My favorite manifestation of this is this, dubbed “breakfast salad” by fellow foodie blogger and delightful weirdo Jessica Seinfeld.

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I start with a base of kefir blended with a tiny bit of Turkish honey and a slurp of walnut oil. Topped with grapefruit segments, red berries, pomegranate seeds, banana coins, pumpkin seeds, cashew/almond/walnut mix, chia seeds, shredded coconut, a few dark chocolate chips for fun.

Its fresh and crunchy and tart and sweet and nutty and nourishing, our pants feel a teensy bit looser and our hearts feel happy.

xo j.

cilantro elixir. 

•March 28, 2016 • 1 Comment

  

 I cannot recommend this sauce enough.  it is fresh and gorgeous and you will want to pour it on EVERYTHING including your body. I made it to dollop on top of chili lime rubbed chicken thighs, coconut rice and beluga lentils, but since then have also put it on: bread, eggs, mashed potatoes, added olive oil and made salad dressing, deviled egg filling, spoonfuls into mouth. 
it’s amazing if you have a vitamix and can get it completely smooth, but I do it in the cuisinart and get it as fine as I can. 

2 bunches of cilantro, stems cut off

4 garlic cloves

juice of 1 lemon

tub of Greek yogurt

medium jalapeño, mostly seeded

salt pepper olive oil drizzle 

WHIRRRRRRR / BATHE IN IT

protein slam. 

•March 21, 2016 • 2 Comments

  and we’re back! there is nothing in my fridge except the above items and a bottle of champagne. adulting is good stuff. 
-ciabatta buns (buy a bag, freeze, defrost as needed and toast)

-avocado

-poached EYULLGSSSS

xo c. 

a quick 22 month hiatus.

•March 11, 2016 • Leave a Comment

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crispy pork salad.

•May 28, 2014 • 1 Comment

 

 

crispy pork saladThis recipe isn’t super revolutionary or anything but its something I invented and one of my favorite things to make these days. I buy precooked carnitas and throw it into a hot skillet with chopped jalapeños, onions and garlic, and any type of savory steak sauce like Worcestershire, bbq sauce, or this fancy Pepper Plant Chipotle thing I just found. While thats getting nice and crispy I heat up some black beans and corn, and toss that with butter lettuce, fresh chopped tomatoes, cilantro and huge slabs of avo. I toss the salad with Girard’s Champagne Dressing and tabasco, which is a very important detail. I plate the salad and then dish the sizzling shreddy pork pieces over the top, drizzle a little more Champagne dressing over the top, and a squeeze of lime. Its spicy and fresh and packed with summer-y flavors, mouth watering and super easy.

xo j.

 

 
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