Recipe: Southwestern Pork and Cabbage

I had a red cabbage that I needed to use, but wanted something a little lighter than the typical German or Eastern European variations I normally do.  So, I decided to apply some southwest flavor and came up with something that was just really, really darn tasty.

Ingredients:


1/2 head of a large red cabbage, shredded
1 1/4 lbs. boneless pork loin chops, pounded thin and sliced thin
6 tomatillos, peeled, blanched in hot water for 3 - 4 minutes to soften
1/2 large white onion, diced loosely
2 red jalapenos, chopped fine
1 bunch of cilantro, chopped fine
3 tbsp. minced garlic
1 1/2 tsp. ground cumin
1 tsp. chipotle chili powder
1 tbsp. sea salt
2 tbsp. red wine vinegar
3 tbsp. dry white wine
1/2 cup chicken broth
1 tbsp. canola oil

Directions:


Heat the canola oil in a large, deep pan over medium high heat.  Add the garlic and chopped jalapeno.  Saute until fragrant.  Add the sliced pork.  Cook until the pork is almost done, about 8 minutes.  Add the vinegar, white wine, dry spices, salt, and 1/2 of the chicken broth (1/4 cup).  Cover, reduce heat to medium.  Simmer the pork for approximately 15 minutes to tenderize.  Add the cabbage and remaining chicken broth.  Recover.  Cook until the cabbage is completely tender, about 20 - 25 more minutes, stirring infrequently.  Stir in the cilantro and remove from heat.

In a food processor, puree the blanched tomatillos and onion together.  Serve as a side sauce with the pork/cabbage.  Warm some small flour or corn tortillas and serve.

Makes 6 servings.

Recipe: Orecchiette with Roasted Winter Vegetables

I made this last night for the first time based on a dish I had at the Adobe Cafe last week.  The foundations of this dish I have used many times before, but the combination ended up the perfect comfort food for a winter's evening.  My guests wildly approved.

Ingredients:


1 lb. of ground pork or beef
4 oz. prosciutto, diced
3 large turnips, diced
3 large carrots, diced
1 fennel bulb, cored, diced
1 bunch kale, washed, chopped
4 tbsp. minced garlic
2 tsp. dried oregano
2 tsp. dried basil
1 bunch fresh dill, finely chopped
2 tsp. ground white pepper
1 1/2 tsp. ground black pepper
1 tsp. cracked red pepper
1 cup dry white wine
2 cups chicken broth
1/2 cup heavy cream
1/3 stick of unsalted butter
1/2 cup grated parmesan cheese
1/4 cup of unsalted bread crumbs
3 tbsp. olive oil (with additional for drizzling to roast vegetables)
Sea salt (to taste)
1 16 oz. box of orecchiette pasta, cooked according to package directions about 2 mins. shy of al dente

Directions:


Pre-heat oven to 400 degrees.  Line baking sheets with foil.  Scatter the chopped turnips, carrots, and fennel onto the baking sheets.  Drizzle generously with olive oil and sprinkle with sea salt to taste.  Place into the hot oven and roast for approximately 35 - 40 mins. until the vegetables are turning brown.  Set aside to cool.

In a large, deep pan, melt the butter into the olive oil over medium-high heat.  Add the garlic and saute until fragrant.  Add the remaining dry spices, dill, and the ground pork and prosciutto.  Cook until the pork begins to brown.  Add the white wine and chicken broth and increase heat to high and cook for approximately 15 minutes until the sauce begins to reduce, stirring frequently.  Add the chopped kale, reduce heat to medium-high, cover, and simmer until the kale is fully wilted (about 8 - 10 minutes).  Add the roasted vegetables, heavy cream, and cooked pasta.  Mix thoroughly and cook for an additional 2 - 3 minutes.  Turn off the heat and add the parmesan and bread crumbs, mixing thoroughly.  Serve immediately.

Makes 8 appetizer or 4 dinner portions.