Carnitas

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In my opinion, one of the best “bang for your buck” cuts of meat is the Boston butt. I’m not sure why they call it a butt, when really it’s a shoulder – one of the many mysteries of cookery. You can usually find one for under $10, and I find that we will get countless meals from it. My go-to way to prepare it was always in the slow cooker, with a ton of BBQ sauce. Which, I love. But, after trying it slow roasted in the oven with lots of Mexican spices…I have a new favorite go-to recipe for this budget friendly cut. The final crisping stage of the pork really seals in the flavor. One shoulder yields a ton of meat. I’ll usually plan for burritos or quesadillas one night, and then tacos later in the week. Would be great on nachos too. Perfect for your table on Super Bowl Sunday!

Carnitas

4-5-pounds boneless pork shoulder, cut into 5-inch chunks
1 tablespoon kosher salt
2 teaspoons chile powder
1 teaspoon ground cumin
2 tablespoons vegetable oil
1 cup beer (I like pale ale or IPA)
2 bay leaves
water
5 cloves of garlic, peeled and thinly-sliced

Set oven to 350. Combine salt, chile powder, and cumin. Rub the pieces of pork shoulder with seasonings.

Heat the oil in a roasting pan set on the stovetop. Cook the pieces of pork shoulder in a single layer until very well-browned, turning them as little as possible so they get nice and dark before flipping them around. If your cooking vessel is too small to cook them in a single-layer, cook them in two batches.

Once all the pork is browned, remove them from the pot and place on paper towel lined plate to drain. Add beer to pan, scraping the bottom of the pan with a flat-edged utensil to release all the tasty brown bits.

Add the pork back to the pan and add enough water so the pork pieces are 2/3rd’s submerged in liquid. Add the bay leaves and garlic and bring to a boil. Remove from heat and place in heated oven.

Braise in the oven uncovered for 3½ hours, turning the pork a few times during cooking, until much of the liquid is evaporated and the pork is falling apart. Remove the pan from the oven and lift the pork pieces out of the liquid and set them on a platter. Set oven temperature to 425 degrees.

Once the pork pieces are cool enough to handle, shred them into bite-sized pieces, discarding any obvious big chunks of fat. Return the pork pieces back to the roasting pan and cook in the oven, turning occasionally, until the liquid has evaporated and the pork is crispy and caramelized. It will depend on how much liquid the pork gave off, and how brown and crackly you want them. Usually about 20 minutes.

Source: adapted from The Sweet Life in Paris by Dave Lebovitz

Yakitori

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I believe that there are probably close to a million ways to marinade and skewer chicken. That being said, I’d say that yakitori (or, Japanese skewered chicken) would have to be near the top of the  list for me. I’ve mentioned before that I took an International cooking class at my local community college a couple of years ago, and this delicious chicken was one of the dishes I familiarized myself with during the course.

I couldn’t find the original recipe that I jotted down from class, but this version was very close to what I remembered. I used boneless chicken breasts this time, but I think they’re even better with boneless, skinless chicken thighs. With a bit of steamed rice and broccoli, it’s a wonderful (and healthy!) weeknight meal to add to your menu soon.

Yakitori

3 tablespoons soy sauce
3 tablespoons mirin
2 tablespoons sake
1 tablespoon light brown sugar
1 pound boneless, skinless chicken breasts or thighs (cut into 1″ pieces)
1 bunch scallions (cut into 1 inch long pieces)

Mix the soy, mirin, sake and sugar and marinate the chicken for at least 30 minutes.  Skewer the chicken and green onions in alternating order.

Grill the skewered chicken, over medium-high heat,  basting it with the marinade until the chicken is cooked – about 15 minutes.

Source: adapted slightly from Closet Cooking

Raspberry Cheesecake

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I’d made a couple of cheesecakes before, but none had turned out exceptionally. Either I got a giant crack in the top, or my “water-tight” aluminum foil seal malfunctioned, and the water bath leaked into the spring-form pan when baking. They were mostly edible, but nothing to write home about. I got some new spring-form pans for Christmas, so I knew I wanted to make a cheesecake first thing. A cheesecake can be expensive to make, as many recipes call for close to a metric ton of cream cheese.  I came across Ty Flo’s recipe, which only used 2 blocks. It also incorporated sour cream, which I had a giant tub of. It was rated 5  stars with a ton of reviews, so figured it was a good place to start.

It turned out perfect! The texture was thick and creamy, just what a cheesecake should be. For the topping I used Ina’s raspberry topping. In a previous baking venture I’d tried her recipe, which resulted in aforementioned crack. But, the topping – the topping was to die for. It’s such a simple concept; melting down strawberry jelly, then mixing in fresh raspberries. The sugar in the jelly just slightly macerates the berries. Turning them into sweet, juicy, little glistening gems. Perched on top of a decadent cheesecake. Sheer perfection. If you are leery of baking a cheesecake at home, please try this recipe. It won’t disappoint!

Raspberry Cheesecake

Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted

Filling:
1 pound cream cheese, 2 (8-ounce) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream (about 2 cups)
1 lemon, zested
1 teaspoon vanilla extract

Topping:
1 pint fresh raspberries
1/2 cup strawberry jelly (NOT jam or preserves)

Preheat the oven to 325 degrees F.

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add the sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 1 hour. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Un-mold and transfer to a cake plate.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cheesecake. Refrigerate until ready to serve.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Source: Cheesecake adapted from Tyler Florence, raspberry topping from Ina Garten’s Family Style.

Chicken and Dumplings

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Here, on the Eastern Shore, chicken & dumplings might as well be a food group. My mom made chicken or turkey and dumplings as I was growing up, but she made drop dumplings. Tender, biscuit-like little pillows. Fluffy dumplings. While they were delicious, they were never my favorite. My first “slick” dumpling was at the local Chincoteague Fire Department Pony Penning dinner. The Ladies Auxiliary sells tickets for a chicken & dumpling dinner, served immediately following the saltwater cowboy’s return to the carnival grounds with the wild horses that have made the swim. It’s really more like lunch, considering it’s served at around noon – but, here on the shore lunch is “dinner”, and dinner is “supper”.

After my first bite at the fair grounds, I was sold on rolled dumplings. Thick, chewy pieces of eggless pasta – swimming in a rich chicken broth, with lots of tender pieces of chicken. Comfort food at it’s finest! Once I married a man from the island, I knew I had to get my chicken & dumps recipe straight. Like I said before, for a Chincoteaguer, it’s almost a food group. For a couple of years I used dumplings I found in the freezer section, which is well and good. But, I knew I’d really take pride in making them from scratch. Flour, milk, and salt is all you need to make them happen. I usually do a double batch of the dumplings, as I’ve found this recipe doesn’t produce as many as I like. Homemade chicken stock is always your best bet, but a low-sodium store-bought stock is okay in a pinch. I’ll usually just pull the meat off a roasted chicken and refrigerate, make the stock from the carcass, and use the reserved chicken to combine with the dumplings.  A favorite dish in our home, it doesn’t get more comforting than this!

Chicken & Slick Dumplings

3 cups all-purpose flour, plus about 1 cup for rolling
11 ounces milk
1½ teaspoons baking powder
4 quarts chicken stock or broth
Meat from 1 roasted or rotisserie chicken
1 teaspoon freshly ground black pepper
kosher salt
fresh chopped parsley, for garnish

Place flour, milk, baking powder, and salt in the bowl of a stand mixer. Stir just until the dough beings to come together. Using the paddle attachment, mix on medium speed for 1 minute. Cover the bowl with a tea towel and let sit at room temperature for 5 to 10 minutes.

Place broth in a large dutch oven  over medium heat and bring to a rolling boil.

Lay down 2 large pieces of parchment or freezer paper and tape them to the counter (I have quartz countertops, and usually skip this step. Also, a pastry mat would be great too). Generously sprinkle the surface with flour, about 1/2 cup. Divide the dough in half. Roll one half of the dough 1/8 to 1/4 inch thick, generously sprinkling more flour onto the dough so that it is well coated. Slice the dough into 1-inch-wide strips and then into 1-inch squares. Set the dumplings aside on a sheet pan. Repeat with the second half of the dough.

When all of the dumplings are cut, gently drop them into the boiling broth, a handful at a time. Once all of the dumplings have been added, cook for 35 minutes at a gentle simmer, stirring occasionally. After the sauce has thickened well, add the chicken and pepper and stir to combine. Continue to cook for another 5 minutes, or just until the meat is heated through.

Source: adapted from Feasting on Asphalt: The River Run