For quite a fancy spread, this elegant dinner comes together in not much more than an hour. The sweet Vidalia onions break down into luxurious softness, while the apple slices (we used Ruby Frost) and garlic render down and provide additional layers of flavor to the onion mixture.
Served with garlicky mashed potatoes and steamed broccoli, it was a complete and satisfying meal. We had plenty leftover so we plan to get two additional meals from it. One, a pork fried rice dish, and the other we’ll just simply reheat the leftovers as they are, and enjoy the meal all over again!
Generously sprinkle all sides of the pork loin with salt and pepper. Place a braiser or shallow Dutch oven over medium-high heat. Add 2 tablespoons of the oil and heat until shimmering. Carefully put the pork in the pan. Sear until deeply golden on all sides, 1 to 2 minutes per side. Remove from the pan.
Put the onions and apple in a large mixing bowl. Add the caraway seeds, dried thyme, remaining 1 tablespoon oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat. Transfer the mixture to the bottom of the braiser and nestle in the garlic cloves. Pour in 1/4 cup of the chicken stock and place the pork back on top. Put in the oven.
About 20 minutes into the roasting time, turn the apple and onion mixture, leaving the pork loin alone. Continuing cooking the roast until the pork reaches an internal temperature of 145 degrees F, about 30 minutes. (Ours took 40 minutes to come to temperature.)
Transfer the pork to a cutting board to rest while you make a pan sauce. Remove the apple and onion mixture to a platter
Return the braiser to the stove over medium-high heat. Pour in the hard cider and remaining 1/2 cup chicken stock. Cook, scraping with a spatula to remove any brown bits from the bottom of the pan. Whisk in the mustard. Allow the sauce to simmer until reduced slightly, a couple of minutes. Add the butter, whisking until melted. Cook just until the sauce is shiny and slightly thickened, about 5 minutes. Taste and season with more salt and pepper if needed.
Slice the pork and arrange the slices over the onion and apple mixture. Top with sauce and chopped parsley.
Beef Stroganoff preparation varies significantly not only based on geography, but based on other factors as well, such as the cut of meat and seasonings selected. When looking for a “quick” version of Beef Stroganoff, we ended up creating a mash-up of several different ones put together.
Originally a Russian dish, it is made up of sautéed pieces of beef served in a sauce of mustard and sour cream. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. Mushrooms are common in most variants.
Although are several starches you could serve with it, we opted for old fashioned wide egg noodles. Try to time it so that the noodles are done just as the meat and sauce are finishing.
TIP: If you substitute yogurt for the sour cream, use full fat yogurt, and make sure to take the pan off the heat before stirring it in or it may curdle.
1 1/2 lb. top sirloin or tenderloin, cut thinly into 1-inch wide by 2 1/2-inch strips long
1/3 cup chopped shallots or onions
2 cloves garlic, minced
1 tsp. Worcestershire sauce
8 oz. cremini mushrooms, sliced
1/8 tsp. nutmeg
1/4 cup white wine
1/2 cup beef broth
1/2 tsp. dry tarragon or 2 tsp. chopped fresh tarragon
1 cup sour cream (full fat), at room temperature
8 oz. large wide egg noodles, cooked according to package directions
Melt 3 tablespoons of butter in a large skillet on medium heat. Increase the heat to high/med-high. Working in 2 or 3 batches, add the strips of beef in a single layer with space between the strips. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. While cooking the beef, sprinkle generously with salt and pepper. When both sides are browned, remove the beef to a dish and set it aside. Repeat with remaining beef slices.
In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings.
In the same pan with the shallots, melt the remaining 2 tablespoons of butter. Increase heat to medium-high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.
Add 1/4 cup wine to deglaze the pan and loosen brown bits. Add 1/2 beef broth.
Reduce the heat to low and add the sour cream to the mushrooms. Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream may curdle. Stir in the beef.
Add salt and pepper to taste. Note that you will likely need more salt than you expect. Taste, and if it needs salt, add 1/2 teaspoon or more. Serve immediately over cooked egg noodles.
With the end of summer holiday on the horizon, a grilled steak is always a fan favorite. While there are some steaks that need nothing more than a little salt and pepper to bring out their beefy goodness, flank steak is not one of them.
This bold marinade is just the sort of seasoning the brawny cut begs for: lime juice and zest add brightness, brown sugar sweetness, and jalapeño and sriracha a complex heat. Just whiz it all together in a food processor and slather it on the meat.
Marinate overnight preferably, or a minimum of 2 hours, before tossing it on the grill. Lastly, always make more flank steak that you think you want. Leftovers are the best part—we used ours as part of a steak salad. For an extra boost of flavor, try adding 1/4 cup of bourbon and a little Worcestershire.
In a food processor, pulse together scallions, ginger, jalapeno, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth
Season steak with salt. Place in a large bowl and pour marinade over meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 2 hours or overnight.
When ready to cook the steak, heat the grill to medium-high heat. Transfer the meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare). Let rest on a cutting board for 5 minutes, then slice thinly.
The aroma of fresh mint and spices permeates this bright, turmeric-painted pulao made with basmati rice and ground lamb. This recipe, which has origins in the ground meat pulaos of India, is quite flexible and open to additions: a handful of fresh dill, a generous sprinkling of fried peanuts or other nuts, or crispy, fried onions tossed in just before serving.
It also works well if you substitute beef for the lamb, and really needs no sides, except maybe some raita, creamy plain yogurt or a salad. And we did just that, a simple side salad completed our meal.
We had plenty leftover with only the two of us for dinner. The extras were refrigerated and a day later reheated and enjoyed for lunch.
1 tsp. ghee, unsalted butter or extra-virgin olive oil
4 garlic cloves, peeled and grated
2 Tbsp. grated fresh ginger
1 ½ tsp. garam masala
½ tsp. red chile powder
½ tsp. black pepper
2 tsp. kosher salt
3 Tbsp. lime juice
½ tsp. ground turmeric
1 bunch scallions (about 6), trimmed and thinly sliced
¼ cup loosely packed fresh mint leaves
Check the rice and discard any debris. Place the rice in a fine-mesh sieve and rinse under running water until the water runs clear. Place the rice in a bowl, cover with water by 1 inch, and soak for 30 minutes.
As the rice soaks, cook the lamb: Place a medium saucepan with a heavy lid or a Dutch oven over medium heat. When the saucepan is hot, break the lamb into chunks, and cook until the fat renders, about 2 minutes. Drain most of the fat, leaving behind 1 to 2 tablespoons, and continue to cook the lamb until it browns, another 2 minutes.
Add the ghee and heat over medium until it melts, 30 to 45 seconds. Add the garlic and ginger and sauté for 1 minute.
Add the garam masala, chile powder, black pepper and 1 teaspoon salt and sauté until the spices are fragrant, 1 minute. Add 1 tablespoon lime juice and stir until the flavors come together, about 1 minute.
Transfer the lamb mixture to a large bowl and keep warm. (To do so, you could transfer it to a 250-degree oven.) Clean the saucepan and wipe dry.
Drain the soaked rice. Add to the same saucepan and cover with water by 1 inch. Stir in 1 tablespoon lime juice, the turmeric and the remaining 1 teaspoon salt. Bring to a boil over medium heat, then cover, and reduce heat to simmer until the rice absorbs all the water, about 10 minutes. (Do not stir the rice as it cooks, or the grains might break.) Remove the saucepan from heat, and let sit, uncovered, for 5 minutes.
Stir the rice into the cooked lamb mixture, then drizzle with the remaining 1 tablespoon lime juice. Fold the scallions and mint into the rice, and serve immediately.
So elegant, yet so simple, this roasted leg of lamb is truly company-worthy. It originally calls for a 4-pound roast, but we had a 2 1⁄2 pounder on hand, so we used that—though we did not cut back on the anchovy-garlic-herbs mixture which lends it so much umami goodness. Even if you are not an anchovy fan, you’d never know they were in the dish because their flavor just melds so perfectly with the other ingredients. DON’T leave them out.
And the icing on the cake so to speak? The bacon slices overlap each other across the top of the roast which create a beautiful crusty and golden exterior. And because our lamb was smaller in size, it took less strips of bacon to cover it.
Paired with baked sweet potatoes and roasted Brussels sprouts, all of which cook at the same 425°F temperature as the lamb—just different lengths of time—everything can be done in just one oven at the same time. Dinner done!
Heat oven to 425 degrees. Place anchovy fillets, garlic and herbs in food processor, and process until finely chopped. With machine running, add olive oil in a thin stream, and process until mixture forms an oily paste. Transfer paste to a small bowl and set aside.
Dry the lamb well with paper towels and open flat on work surface. Sprinkle inside of lamb with salt and pepper and spread paste evenly over it. Roll lamb up tightly. Arrange bacon in overlapping slices on top of lamb, and tie roast as snugly as possible with butcher’s twine.
Heat an oven-proof, 10-12 inch wide skillet over high heat 5 minutes. Sear lamb, bacon side down, until brown, about 4 minutes. Turn lamb with tongs and continue searing until all sides are browned, about 12 minutes total.
Transfer skillet to oven and roast until lamb registers 130 degrees on instant-read meat thermometer, about 40 to 45 minutes. Remove lamb from oven and let rest, covered loosely with foil, at least 10 minutes before slicing.
These braised pork shanks could become an ultimate comfort food for us, with the hybridizing of favorite Asian flavors and techniques. It was hard to fathom how they could have gotten any better than when served, but after a rest overnight in the fridge, just WOW!
Paired with fresh green beans from our garden (that were flash frozen until ready to use), and the decadent Garlic-Miso Butter Mashed Potatoes, we were on Cloud Nine! It is a LOT of ingredients, and will take a large chunk of time, so a slow Sunday afternoon during the chilly months is ideal.
While I tended to spud duty, The Hubs started working his magic on the meat. But first, as he analyzed the recipe, he realized there was WAY too much liquid (mirin, soy, sake, vegetable oil, and chicken stock) and brown sugar for the amount of meat, so all got cut in half. When everything was said and done, we still had a cup of reduced sauce leftover, which we decided would be great for a future stir-fry.
Dredge shanks in flour seasoned with salt and pepper. Heat oil in large Dutch oven and sear pork shanks on all sides, working in batches if necessary.
Discard oil from pan and add onion, celery, carrots and ginger. Caramelize on medium high heat, stirring frequently, for about 8 minutes. Add garlic and sauté briefly, about 2 minutes.
Deglaze pan with sake, then add soy sauce and mirin. Bring to a simmer, then stir in brown sugar. Add red pepper flakes, star anise and chicken stock. Let simmer for 5 minutes.
Return shanks to the pot. Cover and cook in a 300 degree oven for 2 1/2 to 3 hours, turning once halfway through cooking. When shanks are completely tender, remove to platter and tent with foil. Strain liquid into a saucepan pressing on solids to get all of the juices; discard the solids. Return pot to a burner and bring to a boil.
Lower heat to a simmer and reduce until desired thickness. Can thicken broth with a cornstarch slurry if desired. Serve shanks and pass sauce separately.
Spicy Grilled Pork with Fennel, Cumin and Red Onion, just the name gets my juices flowing. Imbued with spices that char at high heat, this aromatic pork recipe is a snap to throw together — exactly what you want for a night of summer grilling.
If using wooden skewers, don’t forget to soak them in water for an hour before grilling, so they don’t flare up. And, NYTimes where we got the recipe, suggested if you’re broiling and you don’t want to bother with skewers at all, just spread the pork cubes out on a rimmed sheet pan, turning them halfway through cooking with tongs or a spatula. Always good to have a Plan B for inclement weather.
Our side dish of Smashed Cucumber Salad with Peanuts, Scallions and Cilantro was just the ticket to compliment the pork and make for a low-carb dinner. The lime and heat in both recipes ensured a unity of tastes. I see making this by itself as a lunch, and would be great to bring to a picnic, potluck or dinner invitation.
While I basically stuck to the pork kebab recipe, I made a few changes in how I handled the cuke salad from Milk Street. Besides cutting the recipe in half, I left the salted cucumber slices in the colander for an hour as opposed to 15 minutes to make sure most of the moisture would be removed. And instead of several cans on the inside plate while draining the slices, I added weight by filling a smaller heavy bowl with water.
A meat mallet came in handy for both smashing the cucumbers and the roasted peanuts, but you may have another preference.
Spicy Grilled Pork with Fennel, Cumin and Red Onion
¼ cup cilantro or basil, leaves and tender stems, plus more for serving
2 Tbsp. fish sauce
2 garlic cloves, smashed and peeled
1 jalapeño or other green chile, seeded if desired
1 tsp. honey
1 ½ tablespoons fennel seeds
1 Tbsp cumin seeds
1 Tbsp coriander seeds
1 small red onion, sliced, for serving
Season pork lightly with kosher salt and put it in a bowl or resealable bag.
Juice the lime into a blender or food processor and add cilantro, fish sauce, garlic, jalapeño and honey. Blend until the jalapeño and garlic are puréed, then add fennel, cumin, coriander seeds and pulse four or five times to bruise the spices and mix them in.
Pour mixture over the pork, tossing to coat the pieces. Refrigerate for at least 30 minutes while you heat the grill, or up to 24 hours. (We marinated for 24 hours to make sure all of that great flavor permeated the pork.)
When ready to cook, heat the grill or broiler with a rack positioned 4 inches from the heat source.
Thread the pork onto skewers, leaving a little space between cubes. Grill over the highest heat possible, or broil on high, for 2 to 5 minutes, then flip the skewers and continue cooking until the meat is browned all over and charred in spots. It should be just cooked through: A little pink is OK, but there shouldn’t be any red spots.
Serve the pork with cilantro sprigs and onion slices on top, and lime wedges on the side for squeezing.
Don’t use regular cucumbers; they contain a large amount of seeds that will quickly water down the salad, even if first salted to remove excess moisture. And don’t forget to peel the cucumbers. The skins will block the salt from drawing out the maximum amount liquid of from the watery flesh.
2 Medium garlic cloves, finely grated
2 tsp. finely grated fresh ginger
4 Tbsp. lime juice
1½ tsp. sriracha
½ tsp. white sugar
Kosher salt and ground black pepper
3 English cucumbers, trimmed and peeled
½ Cup roasted unsalted peanuts, finely chopped
4 Scallions, thinly sliced
1 Serrano chili, stemmed, halved, seeded and thinly sliced
½ Cup lightly packed fresh cilantro, finely chopped
In a small bowl, stir together the garlic, ginger, lime juice, Sriracha, sugar and ½ teaspoon salt. Set aside. Place the cucumbers on a cutting board. With the flat side of a chef’s knife or a rolling pin, hit the cucumbers until they split and crack. I used a meat mallet which worked great!
Slice the cucumbers ½-inch thick on the diagonal and transfer to a large colander set over a large bowl. Add 2 teaspoons salt and toss. Top with a plate smaller than the diameter of the colander; weigh down the plate with 2 or 3 cans. Let stand until liquid has pooled in the bowl, about 15 minutes. Discard the liquid, then rinse and dry the bowl.
In the same large bowl, combine the cucumbers, peanuts, scallions, chili and cilantro. Add the dressing and toss to coat. Taste and season with salt and pepper.