Bacon Butternut Squash Soup

The other night I decided to adapt my regular butternut squash soup a bit.  I made more bacon than I needed (yeah, I am shocked too) so I decided that the smokey bacon would go perfect with the slightly sweet butternut I had sitting on my counter.

There really isn't any that bacon can't make better.

Bacon Butternut Squash Soup

1/4 c. plus 2 tbsp. ghee

1/2 yellow onion, chopped

1 butternut squash, peeled and cut into large cubes

8 ounces bacon, cooked and minced in a food processor.  (Set oil aside for use in this recipe.)

6 c. vegetable stock

1 tbsp. dried thyme

salt and pepper to taste

2 ounces smoked Gouda, shredded

Preheat oven to 400 degrees.  In a large sheet pan, place all of the squash and coat well with the bacon grease.  Cook until the squash is tender, about 20-25 minutes.  Remove and set aside.

In a large dutch oven, heat 1/4 c. of the ghee over medium heat.  Add the onion and cook until the onion starts to golden, about 5-7 minutes.

Add the butternut squash to the onion and stir well.  Add the vegetable stock, bring to a boil and then reduce heat. Simmer 20-30 minutes.  

About 15 minutes into simmering, add the thyme and stir well.

After the soup has simmered, use an immersion blender and blend until the soup is smooth.  You may need to add more stock to desired consistency.

Salt and pepper to taste and add the remaining 2 tbsp. ghee, stirring until melted and incorporated.

To serve, put the soup in a warmed bowl, add 2 tbsp. of cheese in the center, using a torch to melt and soften, and then add crumbled bacon.

Enjoy!

Maple Espresso Sausage

I get why many of my friends enjoy coffee.  I used to like it too.  I haven't drank coffee in about 17 years, but I still use it in certain recipes.

Like chocolate.  Coffee in chocolate, even if it is the smallest amount, makes the flavor of the cocoa bean stand out.

I even have an venison recipe that I will be sharing soon that has coffee.

The other morning on a whim I decided to adapt my breakfast sausage recipe.  Um...delicious!  Just hint of the coffee flavor and the sweetness of the maple was perfection.  Really.

Maple Espresso Sausage

1 tsp. espresso salt

1 tsp. espresso powder

1/2 tsp. freshly ground pepper

1/2 tsp. cardamom

4 tbsp. maple syrup

1 lb. ground pork

Mix all of the ingredients together .  Form into balls.

In a fry pan, preheat over medium.  Add four of the sausage balls and allow to cook for about 30 seconds to release some fat so they don't stick.  Slightly flatten and then cook until deep golden brown, about 5-7 minutes depending on how big you make them. Turn, flatten again slightly, and then cook until done.  

Medium heat works best and this method will yield the perfectly cooked sausage patty!

Pork Chops w/Fig Orange Sauce

I really don't think there is any meat that goes quite as well with fruit as pork does.  I happened to come across dried organic figs (with no added sugar or oil!)  at the grocery store the other day and I knew they'd be perfect with orange over a thick cut juicy pork chop.  I was right...

Pork Chops with Fig/Orange Sauce

3 tbsp. coconut oil

4 thick cut bone-in pork chops (1 inch), room temperature

1/2 c. onion, small dice

7 ounces dried figs

1/2 c. fresh squeezed orange juice

1 c. vegetable stock

2 tbsp. kerrygold butter

Preheat the oven to 350 degrees.

Chop the figs into small pieces and put in a bowl with the orange juice.  Allow the figs to macerate.  Usually about 1 hour depending on how soft the figs are.

In a large saute pan, heat the oil over high medium high heat.  The point of this step is to sear each side of the chop.  You don't want it to burn but you need it hot enough to produces a deep golden sear.  

Generously salt and pepper both sides of the pork and then add to the now almost scorching pan.  Sear for 3 minutes per side and then immediately place each chop onto a rimmed sheet pan.  Place in oven.

Allow to cook for about 20 minutes or until the center is soft firm.  The benefit to having your pork chop at room temperature before cooking will ensure even cooking through out the whole chop.  Plus, if you know where you get your pork from, as you should, you don't need to worry about any bacterial issues.  Promise.

About 10 minutes into the cooking drain all but 1 tbsp. of remaining fat and oil in the sauté pan.  Return pan to medium heat and the add the onions.  Cook until translucent.  Then add the figs, cooking an additional 3-5 minutes.  Add the stock and allow it to reduce by 1/2.  Then add the OJ and again allow it to reduce by 1/2. To finish the sauce, whisk in the kerrygold butter.  When it starts to thicken, remove from heat and salt and pepper to taste. 

Enjoy!

Oh!  I served mine over a cabbage, kale and chive sauté.  Perfection.  

The Perfect Pulled Pork

One thing I really, really enjoy is a good, and I mean GOOD pulled pork.  There are so many options with a big 'ol pot of pulled pork.  But I am also simplistic in that I want to enjoy the flavor of the pork or add sauces later.  I am a master, and I kid you not, at ribs.  Best ribs ever.  Really.  But I have always found pork roasts to be dry and hard to chew.  I want it soft, tender and moist. 

So this is what I did...and frankly, I nailed it.  If you don't have a big smoker, and I don't, this is great because you can get the same result.  

The Perfect Pulled Pork

1 5-7 pound pork shoulder roast

3 tbsp. hickory salt (my favorite is from Williams Sonoma)

1 1/2 tbsp. freshly ground pepper

Make sure the pork roast is room temperature.  This is key.  It allows for even cooking and allows the fat to render slowly.  

Preheat oven to 200 degrees.

Generously coat the pork shoulder with the salt and pepper and rub it evenly.

Place the pork in a stock pot large enough to hold it and put a lid on.  Place the lid on and cook in it in the oven for 8 hours.  Remove and allow to cool. 

NOW...place the pork in the fridge for a day.  Turn the pork roast one or twice during that time to allow juices/fat to redistribute into the pork.

A day later, preheat oven to 250 degrees.  Put the pork back in the oven and cook an additional 4-6 hours depending on the size of your roast.  You'll know it is done when it is falling off the bone.

I promise it will take every bit of restraint you have to not eat every little piece.  Really. 

And what do you do with the pork now?

Well, last night I tested a tamale recipe.  Testers are trying them today, so we'll see!

Honey Mustard Pork

My last order of pork chops from a local pork producer were beautiful.  They were thick cut and fatty, which makes them easy to bake without getting overdone.  The best thing about pork is that it can be accompanied by a variety of sauces and still taste great.  One such sauce is honey mustard.  Especially honey mustard that is roasted on to create more of a crust, so to speak, on the outside of the pork chop.  Give this recipe a try soon.  You won't be disappointed.  I promise.

Honey Mustard Pork Chops

4 center cut pork chops, 2" thick

1/4 c. honey

2 tbsp. Dijon mustard

2 tbsp. olive oil

salt and pepper to taste

Heat oven to 400 degrees.  When I cook pork, unless it is ground, I always have it at room temperature, especially a thick cut chop.  This allows it to cook more evenly so you don't have edges that are done and centers that are not.

In a bowl, combine honey, mustard and olive oil.  Pat pork chops dry using a paper towel and then generously coat each side of the chop with honey mustard.

Place a cooling rack inside of a sheet pan and then put the pork chops, spaced evenly, on the cooling rack.

Place in the oven and cook for 15 minutes.  Turn the pork and cook an additional 10-15 minutes until done.  You can check with a thermometer if you are not sure.  The temperature should read 145 degrees.  I usually pull the pork out when the temperature is at 135-140, allow it rest for about 5-10 minutes, then check the temperature again.  Allowing it to rest will finish the cooking and seal in the juices.

Peppered Green Beans/Smoked Pancetta

My first planting of green beans is finally ready.  This year I opted for Haricot Vert.  Thin pods with a soft vein and small beans makes for a tender, mild and delicious green bean.  Plus, they are perfect for canning dilly beans.  I am hoping to do some of those with my second planting.  I plant about every two weeks until late fall so I can enjoy fresh green beans weekly.  

A quick stop at the Cheese Shop on Saturday for some smoked pancetta and I knew I couldn't pass up on one of my favorite summer dishes.

And besides, pretty much everything is better with bacon.  (And you can substitute bacon for the pancetta, but why when The Cheese Shop carries a smoked version by La Quercia!)

1/2 lb. smoked pancetta (thick cut), diced

1 lb. green beans

1 tbsp. fresh cracked pepper

Boil water in a 6 quart container.  While you are waiting for water to boil, set aside a bowl with ice water.  When water comes to a boil, add green beans and blanch, about 3 minutes.  Quickly take off of heat, drain and add beans to ice water to stop cooking.

In a medium saute pan over medium, cook pancetta until fat starts to render, about 3-5 minutes.  

Drain cooled green beans and try to dry as best as possible.

Add beans to pancetta and increase heat to medium high, cooking until the beans are tender, and pancetta turns golden brown, about 3-5 minutes.

Remove and fold with freshly cracked pepper and lightly salt to taste.

Pork Meatballs/Sweet and Spicy Mango Sauce

I know I haven't posted in a week, but I went out of town to attend my nieces wedding.  I also made her wedding cake...definitely not paleo but it was pretty!  I will say it wasn't my best work due to a few unexpected fondant issues (dry climate, ugh!) and changes, but it tasted damn good.  

And I totally regretted all the crap I ate the past five days when I WOD'ed this morning.  Ah well...that's way vacation is for, right?

Before I left I made this delicious, quick dinner.  The sweet and spicy sauce went perfectly with ground pork.  It would probably be really good with ground chicken too.  Heck, I think this sauce would work with about anything but beef.

1 lb. ground pork

3 cloves garlic, pressed

2 tsp. ground coriander, cardamom and cinnamon

2 tsp. salt

Preheat oven to 400 degrees.  

Using hands, mix pork, garlic, spices and salt together until well blended.  Form into meatballs and place on sheet pan.  Cook 10-15 minutes until done

2 mangoes, cut into dice

1 tsp. red chili flake, or more depending on desired spice level

1/2 c. vegetable stock

1/2 c. raw honey

1 tsp. salt, or to taste

While pork is cooking, place all ingredients but the salt in small saucepan.  Heat over medium high, stirring often, until reduced by half.  Use immersion blender to blend sauce smooth.  Salt to taste.  Serve over meatballs.

Sweet N Spicy Ribs

I love ribs.  I never used to, in fact, I tried them for the very first time about five years ago.  And I am hooked.  But I have to say, they MUST be cooked right.  I rarely dine out and order them because they are always a HUGE disappointment.  However, I have mastered them and I am not afraid to toot my own horn.

I usually make them with a great dry rub and BBQ sauce, but I am not ready to share that recipe yet, cause I think it's kinda bottle worthy.  

Anyway, sweet and spicy was on my mind and this is what I came up with.

1 tbsp. grated fresh ginger

1/2 c. coconut amino's

1/2 c. raw honey

1-2 tbsp. sriracha, depending on spicy desires

1 tsp. salt

2 racks ribs

Preheat oven to 300 degrees.  Allow ribs to come to room temperature, generously salt and pepper and then place them on a rack in a rectangular cast iron dutch oven, and then cover.  Place in oven and cook for about 2 hours.

In a bowl, mix together ginger, amino's, honey, sriracha and salt.  

When the ribs are done, increase oven to 400 degrees, remove lid, and coat the ribs with the sauce using a brush.  Keep the lid off, and repeat with the sauce coat every three minutes until the sauce is gone. 

Serve with your favorite sides...I did sesame roasted veggies are they were a perfect accompaniment.

Portabella Pizza

One thing I really miss with paleo is pizza.  We have a gas station here that makes out of this world taco pizza.  But I try my hardest to not order pizza because I'll eat half of it just by myself?  Don't believe me?  You bet I would.

 Anyway, I had a craving for some so I thought I could one up a traditional pizza.  And since I happen to love portabella mushrooms I knew they would satisfy my craving.

Portabella Pizzas

1 28 ounce can of tomatoes

1 tsp. fennel

1 tbsp. dried oregano, basil, and thyme

1/2 tsp. red pepper flakes

2 tbsp. tomato paste

4 large portabella caps, gills removed

1 lb. ground pork

1 tsp. dried thyme, rosemary and coriander

1/2-1 tsp. red pepper flakes

2 tbsp. olive oil

1/2 c. Italian parsley, minced

In a small saucepan combine the first six ingredients.  Mix well and bring the mixture to a boil.  Reduce the heat to medium and add the tomato paste, once again mixing well.  Cook until the sauce thickens to the consistency of pizza sauce.  Salt and pepper to taste.

For the sausage, mix the pork, spices and oil together.  Crumble and fry in a medium pan and set aside until you are ready to assemble the pizzas.

Preheat an oven to 400 degrees.  Arrange portabellas on a sheet pan and then top with sauce, sausage, parsley and more sauce.  Bake 5-10 minutes or until mushrooms are done.

Chorizo Meatballs w/Tomatillo Salsa, Avocabby slaw, Cilantro Lime Caulirice

You really can't go wrong with chipotle.  There is something about the spicy, earthy smoked jalapeno that adds such a nice flavor to things.  I was at Costco saw some Chorizo sausages, but the ingredients were a little less than desirable.  I mean seriously, why in the heck do you need wheat flour?  Ugh.  Anyway, I thought making my own wouldn't be too hard, so that is what I did.  And the tomatillo salsa went perfectly with it.  As did the slaw and caulirice!

Tomatillo Salsa

2 tbsp. olive oil

1/2 onion, diced

3 cloves garlic, whole

1 lb. tomatillos, husks removed and quartered

1/2 jalapeno, seeded and diced

Heat the oil in a large pan over medium heat.  Add the onions, cooking until translucent, about 3-5 minutes.  Add the garlic and jalapeño and cook for one minute.  Add the tomatillo, reduce heat to medium low, and cook about 15-20 minutes until they are soft and are breaking down.

Put everything in a food processor and process until slightly chunky.  Salt and pepper to taste.

Chorizo Meatballs

2 tbsp. avocado oil

1 lb. ground pork

1 tbsp. hot paprika

14/ c. minced onion

1/2 tbsp. salt

1 tsp. pepper

1/4 c. chopped chipotle in adobo

Mix the paprika, onion, salt, pepper and chipotle together. Add the pork and gently mix in the spices with the pork.  Form into meatballs.  Over medium in a large fry pan, heat the avocado oil.  Add the meatballs, cooking and turning every few minutes until they are done, about 8-12 minutes depending on the size.  Set aside and keep warm.

Avocabby Slaw

1 head cabbage, sliced thin

1/2 lime, juiced

1 avocado

1 tsp. cumin

1/2 tsp. ancho chile powder

Thinly slice the cabbage.  Add the lime juice and mix well.  Remove fruit from avocado and mash in a bowl and then add to cabbage.  Mix well, then add spices and salt and pepper to taste.

Cilantro Lime Caulirice

1/2 head cauliflower, rice in food processor

1/2 c. cilantro

zest of 1 lime

1/2 lime, juiced

salt and pepper to taste

Steam caulirice until tender, about 10 minutes.  In a large bowl, mix together cilantro, zest of lime, lime juice.  Add caulirice, mix well.  Salt and pepper to taste.

Roast Pork Loin with Marsala Sauce, Roasted Vegetables and Sweet Potato Mash

Roast pork, if done correctly, can be quite enjoyable.  There are two key things to remember.  Room temperature and rest.

Pork Loin

5 lb. boneless pork loin, room temperature

salt and pepper

Preheat oven to 475 degrees.  Generously salt and pepper pork loin and place on a sheet pan.  Cook for  15 minutes and then reduce heat to 325. Cook an additional 1-1/2 hours or until done.  Use a meat thermometer to check internal temperature.  Remove from oven, place a foil tent over the top of the loin, and allow to rest for 15-20 minutes.  Carve when you have already plated the other foods.

Herb Roasted Vegetables

2 tbsp. rosemary, dried

1 tbsp. coriander

1/4 c. olive oil

2 tsp. truffle salt

1 tsp. pepper

Preheat oven to 425 degrees.  Chop vegetables so they are uniform in size.  Mix together in a large bowl.  In a small bowl, mix herbs, oil, salt and pepper.  Fold in herb oil with vegetables and then place on a sheet pan evenly.

Cook 15-20 minutes until they are done.

Sweet Potato Puree

3 sweet potatoes, about 4 cups, cubed

3/4 c. vegetable stock

1/4 c. almond milk

Steam potatoes.  When they are soft, add them to a food processor.  Pulse to break them down.  Mix stock and almond milk.  Add stock mixture and process until smooth.  Salt and pepper to taste.

Marsala Sauce

2 tbsp. olive oil

3 shallots, minced 

8 oz. mushrooms, thinly sliced

2 c. vegetable stock 

1 c. Marsala

1/4 c. butter

1 tbsp. thyme

salt and pepper

Heat oil in a large saute pan over medium high heat.  Add shallots, cooking until they start to caramelize.  Add mushrooms, cooking until the moisture is released and then absorbed again and they begin to caramelize.  Add stock and reduce by half.  Add Marsala, and reduce by 1/2 again.  Reduce heat to medium, add butter, whisking until it is incorporated.  Whisk in thyme and then salt and pepper to taste.

 

Spicy Pork Tenderloin with Mango Salsa and Sweet Potatoes

Since it has been so cold lately, I wanted to have something for dinner that made me think of warm sandy beaches and a cool ocean breeze...thankfully I'll be feeling the real thing the first week of April, but until then foods reminiscent of a beach vacation will just have to do. 

1 pork tenderloin, room temperature

2 tbsp. olive oil

1 tsp. coriander

1 tsp. paprika

1/2 tsp. cardamom

1/2 tsp. cayenne pepper

1 tsp. salt

1/2 tsp. pepper

Preheat oven to 350 degrees.  Mix the oil and all of the spices and seasonings in a small bowl.  Generously coat the pork with them mix. Heat a saute pan over high heat. Sear the pork on each side for about 30 seconds.  Once you have done each side place the pan in the oven.  Cook 15-25 minutes, depending on the thickness of the tenderloin, until it is medium.

2 tbsp. coconut oil

2 c. sweet potatoes, sliced thin like fries

1 tsp. cumin

salt and pepper to taste

Over medium heat, add oil to a large fry pan.  Add the sweet potatoes and cook until they are tender, about 15 minutes.  Add the cumin and salt and pepper to taste and cook an additional 2-4 minutes.

While the pork and sweet potatoes are cooking, prepare the salsa.

2 mangoes, cut into small dice

1/2 jalapeño, seeded and small dice

zest of 1 lime

juice of 1 lime

1/2 c. cilantro minced

Mix all of the above ingredients together and set aside to allow flavors to marinate together.

Perfect Bacon

I don't care what people say about pork...bacon is GOOD.  I know where mine comes from, how it is raised, and even the people who raise them so I feel pretty dang good about eating it.  But as with anything, moderation is important, and although you will be sorely tempted, eating this whole pan is probably not a good idea!

Cooking bacon, albeit seemingly easy, does require some degree of patience.  Here is my recipe for perfection.

1/2 lb. bacon

1/4 c. real maple syrup

2 tsp. fresh ground pepper

Preheat an oven to 400 degrees.  Place a cooling rack inside of a sheet pan and put bacon strips on rack.  This allows the fat to drip and for them to cook evenly.  Using a basting brush, light coat each strip with maple syrup and then generously pepper.  Cook about 10-15 minutes, depending on thickness, and to your desired doneness.

When it isn't so freaking cold outside, I prefer to do this on the grill because I hate smelling like bacon two days later...regardless of the ventilation, it still lingers through the whole house!

Maple Breakfast Sausage

I love breakfast meats...and now a days, any meat is acceptable, but there isn't anything better than a good sausage patty.  I prefer to make my own and you should to, especially when it is so easy.  Then make your breakfast complete by frying eggs over easy in the pork grease.  Perfection.

1 pound ground pork

2 tsp. salt

1 tsp. pepper

1/2 tsp. ground coriander

1/2 tsp. tarragon, dried

1/4 tsp. red pepper flakes

 3 tbsp. maple syrup

Mix the pork with the seasonings until well blended.  Form into patties, leaving a slight indentation in the center.  This will allow the patty to cook evenly as it shrinks.  Plan a pan over medium heat and add patties.  It isn't necessary to have the pan hot, as they cook better when started in a cold pan.