Grilled Pork Tenderloin Pebre

Although the calendar indicates that spring arrived a week ago it was snowing while I grilled the pork. Fortunately, this kind of meal makes me think of warm summer evenings. Tender slices of juicy pork served with crisp vegetables, toothsome rice, and a zippy, neon green sauce made from cilantro, garlic, and jalapeño. It is both light and highly flavored; a perfect combination for hot weather, but in this case for a cold, snowy spring. Continue reading

Chicken Braised in Oatmeal Stout with Colcannon

Oatmeal stout adds special aromatics and hints of chocolate, coffee, and toffee, and pairs with thickly sliced mushrooms and leeks. Braising chicken with these elements produces meat that and is tender and juicy swimming in a delicately flavored sauce. Colcannon is a popular Irish dish that combines potatoes, kale, and scallions. It can be a meal by itself, but is also a wonderful companion for this braised chicken. Continue reading

Braised Shoulder of Pork with Porcini, Barley Risotto & Cider Reduction, Served with Roasted Brussels Sprouts and Carrots

Sounds expensive, but this is a very economical means to an extravagant end result. A shoulder of pork is one of the least expensive cuts of meat; it is also one of the most flavorful. The cider reduction drizzled on the pork makes it shine and adds a nice, sweet balance to the earthy flavor of porcini. By the way, a cider reduction is nothing more than warmed cider jelly. Freshly pressed cider is boiled down until it is syrupy and the flavor concentrated There is so much natural pectin in apples that it sets up on its own. You can also spread it this on toast or popovers if you like. Continue reading

Turkey Meatballs Braised in Apple Barbecue Sauce with Corn Pudding

Seek out meat from free-range turkeys to make these tender meatballs. Organic, naturally raised birds are generally available at food co-ops, independent grocers, through your local CSA, natural foods stores, and at farmers markets. I used coarsely ground turkey from Misty Knoll Farm located in New Haven Vermont. Birds grown in the open air, and allowed to forage on bugs in open pastures grow more slowly, but are more flavorful and healthier to eat. The richer texture and taste of these turkeys stands up to the spice-laden barbecue sauce. A traditional pudding of toothsome whole corn kernels and sharp cheddar balances the texture and deep flavor of these meatballs. Serve with a leafy green vegetable such as Swiss chard sautéed with garlic. Continue reading