Tag Archives: Savory

Slow-Roasted Pulled Pork

Slow-Roasted Pulled PorkHappy 2019! I hope you all had a wonderful holiday season and are refreshed and ready to get back to normal. I am dragging my feet about the whole thing, but keep reminding myself that this is only a three day work-week. Thank goodness.

Now, I don’t know about you, but the last couple of months have left me a little sick of sugary baked goods—not enough to quit making them or anything, but I need a little break. This is a yearly pattern so predictable that I’ve organized my blogging calendar around it. January on E2 Bakes means lots of savory dishes, including many weeknight meals. There may be a dessert or two as well, but that remains to be seen.Slow-Roasted Pulled PorkThe first recipe of the year is one of my favorites: Slow-Roasted Pulled Pork. I started making it about four years ago and haven’t looked back.Slow-Roasted Pulled PorkI realize that you probably already have a pulled pork recipe that you love. Slow cooker pulled pork became ridiculously popular in the 2000s—one quick google search of those four words will yield approximately a gazillion variations on putting a pork shoulder in a slow cooker and letting it cook for 8 hours or so before being shredded/pulled, combined with barbecue sauce, and served on hamburger buns.Slow-Roasted Pulled PorkBut, um, unpopular opinion: I don’t like slow cooker pulled pork. I’m sure yours is great (!)—not trying to yuck your yum—it’s just not for me. You see, every slow cooker pulled pork I’ve ever had has been soft, mushy, stringy, too wet, too saucy, bland, or some combination thereof. I have eaten it when it’s been offered because when other people cook for me I eat what they make, but I just don’t like it. I can’t help it. Every time I eat slow cooker pulled pork, I wish it were more moist and less wet (if that makes sense) and had a simpler, pork-ier flavor. Oh, and crispy bits. You simply can’t get crispy bits with a cooking method that doesn’t allow air circulation…but you can in an oven.Slow-Roasted Pulled PorkWhen I found Cara Nicoletti’s pulled pork recipe a few years ago, I felt the need to make it immediately and then many times since. It was pretty perfect already, but I’ve made some adjustments over time to suit my own preferences and now…well, I make the pulled pork I want to eat.Slow-Roasted Pulled PorkSlow-Roasted Pulled PorkSlow-Roasted Pulled PorkThis stuff is moist and meaty and not at all stringy or watery. It has an unabashedly porky, slightly salty flavor—perfect piled high on a roll with some crunchy vegetables and a drizzle of barbecue sauce (I go for a mustard-based sauce). It freezes like a dream. Oh, and it has plenty of crispy bits.Slow-Roasted Pulled PorkSlow-Roasted Pulled PorkMaking pulled pork in your oven is not as easy as just throwing a pork shoulder in there and calling it a day. It takes time and lots of it—this is a weekend project for sure—but only about 60-90 minutes of it requires your immediate attention. Slow-Roasted Pulled Pork is coated in a mixture of Kosher salt, sugar and black pepper before chilling uncovered in the refrigerator for 12-48 hours. This is called a dry brine, and it’s magical: all the flavor of a traditional brine, but without the big vat of liquid taking up space in your fridge.Slow-Roasted Pulled PorkAfter the brining time, the pork is rinsed and dried before being roasted at a low temperature for 6-7 hours. I like to throw some apple cider vinegar in the roasting dish—it adds moisture and flavor over the long cook time.Slow-Roasted Pulled PorkSlow-Roasted Pulled PorkAfter the slow roast, the heat goes way up to crisp the skin. One short rest later, those cracklings are chopped and mixed with the finished pulled pork. Then it’s time for sandwiches. And picking at the leftovers every time you pass the fridge.Slow-Roasted Pulled PorkSeriously, good luck not eating it all.Slow-Roasted Pulled Pork

Slow-Roasted Pulled Pork
adapted from Cara Nicoletti
makes 12-16 servings

1 6-7 pound bone-in, skin-on pork shoulder
1/4 cup Kosher salt
1/4 cup granulated sugar
1 tablespoon freshly cracked black pepper
1 cup apple cider vinegar

For serving:
sliced rolls
barbecue sauce (I use a mustard-based sauce)
pickles, onions, cabbage/slaw

Read recipe completely before beginning. This is a multi-day process, but requires minimal hands-on time.

A day or two before:

Remove pork shoulder from any packaging and place on a large cutting board. Dry with a clean kitchen towel or paper towels.

Use a large, very sharp (the sharper, the better) chef’s knife to slice a crosshatch pattern into the skin side of the shoulder. Do not slice into the meat.

In a small bowl, use a fork to whisk together Kosher salt, granulated sugar, and black pepper. Use your clean hands to apply mixture to the entire surface of the meat. Place in a large pot or roasting dish (I use my dutch oven), skin-side-up.

Place pork shoulder, in its dish, into the refrigerator. Leave uncovered for at least 12 hours or up to 48.

The day you want to eat pulled pork:

Line a large cutting board with a clean kitchen towel or couple of layers of paper towels.

Remove pork shoulder, in its dish, from the refrigerator. Some liquid may have accumulated.

Lift pork out of its dish. Rinse well in cold water—there may still be some specks of black pepper, even after a few minutes. Place pork on prepared cutting board. Dry with a clean kitchen towel or paper towels. Let sit a room temperature for 1 hour.

Preheat oven to 275F. Place pork skin-side-up in a clean, dry oven-safe pot or roasting dish (I wash and reuse my dutch oven). Pour apple cider vinegar into the dish. Roast pork for 6-7 hours, about an hour per pound. The internal temperature (not taken near the bone) should be 180F. Some liquid may have accumulated.

Turn oven heat up to 500F. Let pork cook, rotating every 5 minutes, until crosshatched skin is dark golden and crispy. Remove from oven.

Let pork sit a room temperature for 20-30 minutes before slicing off the skin/cracklings. Give it a rough chop and aside.

Remove meat from the bone, discarding any excess fat. Place meat in a large heatproof mixing bowl and toss with cracklings.

Serve on rolls with barbecue sauce and other toppings, if desired.

Leftover pork may be frozen in freezer bags for up to 3 months. Bone may also be frozen for use in stock or soup.Slow-Roasted Pulled PorkSlow-Roasted Pulled Pork

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Prosciutto, Fig & Arugula Pizza

Prosciutto, Fig & Arugula PizzaAround this time every year, I draw a bit of a blank when it comes to this blog. I mean, I have plenty of ideas, but they are all autumn-related right now and I am a stickler for seasons. I know it’s getting cooler and the light is changing and all that, but it is technically still summer.Prosciutto, Fig & Arugula PizzaWe still have some berries and decent tomatoes left, but my desire to work with them has waned considerably—the pumpkin tunnel-vision is real, y’all. It doesn’t help that my social media feeds have been loaded with autumnal treats since August 15th. Regardless, I’m holding out on pumpkin and apples until September 21st. Nine more days.Prosciutto, Fig & Arugula PizzaSo, if I’m done with most summer produce and am not ready for fall, what’s left? Figs. So many figs. They are everywhere right now!
Prosciutto, Fig & Arugula PizzaYou know what goes great with fresh figs? Salty prosciutto. And arugula. And gorgonzola. And balsamic vinegar.Prosciutto, Fig & Arugula PizzaI could have taken all of these things and made a salad or something, but instead I threw them all on a pizza and you should, too.Prosciutto, Fig & Arugula PizzaI take great pride in the quality of pizza I make at home. So many homemade pizzas come out on the bready side of things, which is great if that’s what you’re into, but it simply does not appeal to me. Instead, I go for a dough that is simple and stretchy, baking up paper thin in the center and puffy and chewy at the edges. Here it’s covered with a thin layer of tomato sauce and a few ounces of fresh mozzarella, along with prosciutto and some quartered figs.Prosciutto, Fig & Arugula PizzaI let it start in a 500F oven before pulling it out, scattering some crumbled gorgonzola and a few more figs over the top (for variance in texture), and then throwing it under the broiler. I like to let it get a little crispy for a coal-oven-esque flavor.Prosciutto, Fig & Arugula PizzaProsciutto, Fig & Arugula PizzaNext comes a bed of arugula that’s been tossed with olive oil. I love the contrast of these peppery greens with the saltiness of the prosciutto and the jammy figs.Prosciutto, Fig & Arugula PizzaProsciutto, Fig & Arugula PizzaThis pizza gets finished off with a drizzle of balsamic vinegar that’s been reduced to a thick, sweet syrup. Mmhmm.Prosciutto, Fig & Arugula PizzaProsciutto, Fig & Arugula PizzaOh, y’all. This is really good. Like I-ate-half-a-pizza-and-feel-absolutely-no-remorse good.Prosciutto, Fig & Arugula PizzaIt’s a good thing the recipe makes two pizzas. That’s one for you and one for me, okay?!Prosciutto, Fig & Arugula Pizza

Prosciutto, Fig & Arugula Pizza
makes 2 pizzas

1/2 cup balsamic vinegar
1 batch Pizza Dough (2 dough balls)
4-6 tablespoons strained tomatoes, tomato purée, or other sauce, divided
6-8 ounces fresh mozzarella, torn into pieces, divided
4 ounces prosciutto, sliced into bite-sized pieces, divided
8-10 fresh black figs, trimmed and quartered, divided
1/4 cup gorgonzola crumbles, divided (optional)
2 cups baby arugula, packed
2 teaspoons extra virgin olive oil

If you have an in-oven broiler, place one rack about 6 inches from the heating element. Preheat oven to 500F for at least one hour–the entire oven needs to be very hot.

While the oven is heating, reduce the balsamic vinegar. Pour it into a small saucepan and place over medium heat. Simmer 8-10 minutes, or until thickened and reduced to 1/4 cup. Transfer to a small bowl. Aside.

When oven has heated for one hour, flour 2 rimmed baking sheets, tapping out any excess.

Flour your hands. Working with one ball of risen pizza dough at a time, place your hands (palms down underneath the dough, lifting it from the pan it rose on. Moving your hands slowly, let dough stretch with gravity, moving your hands slowly in a circular motion to allow for even stretching. Gently place dough on one of the prepared pans. Stretch further with your fingertips until the desire shape is reached. Pinch the edges to form a crust. Set aside while you stretch and shape the other ball of dough.

Working with one pizza at a time, pour 2-3 tablespoons of sauce in the center. Use a spoon or ladle to spread the sauce in a circular motion, leaving blank space at the crust. Scatter torn mozzarella over the top, followed by 2 ounces of prosciutto and 3 quartered figs (12 quarters). Set aside while you top the other pizza.

Working with one pizza at a time, bake pizza (in the lightly-floured pan) for 6-8 minutes on the floor of your oven. Remove from oven. Lift edges with a spatula to ensure bottom crust is browned. If it isn’t, bake for an additional 1-2 minutes, checking bottom crust after each minute. Repeat process with other pizza.

If you do not have an in-oven broiler, turn off oven and heat broiler for 5-10 minutes, until very hot. If you do have an in-oven broiler, turn it on and proceed immediately.

Scatter 2 tablespoons gorgonzola crumbles and 1-2 more quartered figs (4-8 quarters) over each pizza.

Broil each pizza 1-4 minutes, until crust and cheese are bubbly and a bit charred. Check pizzas after each minute, and every 30-45 seconds after the 2 minute mark. My pizzas broil in 2 1/2-3 minutes. I like to rotate the pans after 1 1/2 minutes for even browning. Let pizzas cool for five minutes in their pans.

In a medium mixing bowl, toss together arugula and olive oil.

Remove pizzas to cutting board(s). Top with arugula and a drizzle of balsamic reduction (you will have leftover reduction). Slice pizzas with a sharp chef’s knife (or pizza cutter) and serve immediately. Wrap any leftovers in foil and refrigerate for up to 2 days. Arugula will wilt over time.Prosciutto, Fig & Arugula PizzaProsciutto, Fig & Arugula Pizza

Shrimp, Corn & Zucchini Sauté

Shrimp, Corn & Zucchini SautéLast Monday night, I took a picture of a dinner I had made at work that included this simple Shrimp, Corn & Zucchini Sauté, among other delicious things. I have received multiple requests for the recipe and, as it’s so dang easy, I am happy to oblige.Shrimp, Corn & Zucchini SautéThis quick, fresh one-pan meal is one of my summertime staples. It’s made with all sorts of great seasonal produce like corn and zucchini (duh), tomatoes, spinach, and fresh herbs. And shrimp. And a squeeze of lemon.Shrimp, Corn & Zucchini SautéIt’s my favorite meal this time of year.Shrimp, Corn & Zucchini SautéI measured all the ingredients out so I could write the recipe for you, but I usually just make this by feel—it’s that simple.Shrimp, Corn & Zucchini SautéThis dish is the sort of thing that works just as well for a weeknight meal as it does for a party. It can be scaled up and down without any fancy math—a relief after all the math I did last month.Shrimp, Corn & Zucchini SautéYou can adapt this recipe any way you please—take this and make it your own. Don’t care for shrimp? Swap in chicken (but, uh, cook that longer). Halve the amount of corn. Add more zucchini. Nix the tomatoes. Fold in fresh arugula instead of spinach. Use bacon grease instead of butter. Heck, you could even take this in a southwestern direction by adding jalapeño, black beans, cilantro, a dash of cumin and a squeeze of lime! Really, the possibilities are endless.Shrimp, Corn & Zucchini SautéHowever you choose to make this…well, just make this.Shrimp, Corn & Zucchini Sauté

Shrimp, Corn & Zucchini Sauté
makes 3-4 servings

2 tablespoons butter, divided
2 tablespoons olive oil, divided
1 pound peeled, deveined raw shrimp (fresh or thawed frozen)
cloves garlic, minced
1-2 shallots, finely diced (about 1/3 cup)
2 cups diced zucchini (about 2 medium zucchini)
2 cups fresh corn kernels (from about 4 ears of corn)
1 cup grape tomatoes, halved
1/2 teaspoon fine sea salt
1/2 teaspoon freshly cracked black pepper
2 packed cups fresh spinach leaves, roughly chopped
juice of 1/2 medium lemon

For serving:
chopped fresh parsley
sliced or torn fresh basil
lemon wedges

Heat a large, heavy-bottomed skillet over medium heat. Add 1 tablespoon each of butter and olive oil, and swirl until the butter is melted and any foaming has subsided. Working in batches, cook shrimp about 2-3 minutes per side, until pink and tightly curled. Set aside.

Add remaining tablespoons of butter and olive oil to the pan, and swirl until butter is melted. Add garlic and shallot and cook, stirring frequently, until fragrant and starting to soften, about 2-3 minutes. Add diced zucchini and cook for 2 minutes. Stir in corn and cook for another minute or two. Stir in halved grape tomatoes, salt and pepper. Fold in half the chopped fresh spinach leaves, followed by the other half. Remove pan from heat. Stir in the juice of half a lemon.

Divide sautéed vegetables among four shallow bowls and top each with 1/4 of the shrimp. Sprinkle chopped fresh parsley and basil over the top of each bowl and serve with lemon wedges.

Sauté is best the day it is made, but may be refrigerated for up to three days. I like to reheat the vegetables by themselves and then stir in the shrimp cold, so as not to overcook them.Shrimp, Corn & Zucchini Sauté Shrimp, Corn & Zucchini Sauté

Chorizo Cornbread {Gluten-Free}

Chorizo Cornbread {Gluten-Free}I repeat recipes so infrequently that this is only the third time I’ve made this Chorizo Cornbread since discovering it three years ago. It came to be during a late-January snowstorm that was billed as the storm of the century (as all of them are), but was wholly unremarkable.

Chorizo Cornbread {Gluten-Free}Except for the cornbread. That part was pretty memorable. Especially the near-perfect breakfast sandwich I made with the leftovers.

Chorizo Cornbread {Gluten-Free}But I’m getting ahead of myself.

Chorizo Cornbread {Gluten-Free}Before we talk about leftovers or magnificent fried egg sandwiches, let’s talk about how good salty, savory chorizo is when it’s enveloped in a barely-sweet piece of cornbread. Because it’s really, really good.

Chorizo Cornbread {Gluten-Free}It’s easy too—this recipe takes just about an hour from the time you start browning the chorizo to the time you pull the finished cornbread from the oven. You won’t need a mixer or anything more than a bowl and a silicone spatula either 🙂

Chorizo Cornbread {Gluten-Free}Start by browning eight ounces of raw chorizo and sautéing some diced onion and minced garlic in the rendered fat.

Chorizo Cornbread {Gluten-Free}Mix together some yellow cornmeal, baking powder, salt, and a couple of tablespoons of sugar. I don’t usually add sugar to my cornbread, but I like the way it balances the salty chorizo here.

You may also notice a complete lack of flour, making this recipe gluten-free 🙂

Chorizo Cornbread {Gluten-Free}Chorizo Cornbread {Gluten-Free}Toss the chorizo, onion, and garlic with the dry ingredients. This allows some of the baking powder to adhere to the meat and keeps it from sinking to the bottom of the finished cornbread.

Chorizo Cornbread {Gluten-Free}Add some milk, sour cream, and eggs…

…followed by some melted butter.

Chorizo Cornbread {Gluten-Free}Spread it all into a parchment-lined pan…

Chorizo Cornbread {Gluten-Free}…and bake until browned and a little, uh, dimply.

Chorizo Cornbread {Gluten-Free}Chorizo Cornbread {Gluten-Free}Slice it into pieces while it’s still warm. I like my Chorizo Cornbread served alongside a kale salad or with a vegetable soup or even just by itself, with or without a pat of butter.

Chorizo Cornbread {Gluten-Free}But like I said, the best way to enjoy this Chorizo Cornbread is to sandwich your slice with a runny egg.

Chorizo Cornbread {Gluten-Free}You can leave it simple (like I did) or jazz it up with cheese and greens and a big hit of sriracha. Either way, it’s basically the best egg sandwich ever.

Chorizo Cornbread {Gluten-Free}Have a great weekend, y’all.Chorizo Cornbread {Gluten-Free}

Chorizo Cornbread
inspired by and heavily adapted from Food52
makes one 9-inch pan

1 tablespoon neutral-flavored oil (I like canola)
8 ounces raw chorizo,* removed from casings (use certified gluten-free chorizo for gluten-free cornbread)
1/2 large white onion, diced small
2 cloves garlic, minced
1 cup milk (not skim or non-fat), room temperature
1/2 cup full-fat sour cream, room temperature
2 large eggs, room temperature
2 1/4 cups yellow cornmeal
2 tablespoons granulated sugar (optional)
1 tablespoon baking powder
1 teaspoon Kosher or sea salt
4 tablespoons unsalted butter, melted

Preheat oven to 400F. Grease a 9-inch square pan. Line with parchment and grease again. Set aside.

Heat a heavy-bottomed skillet over medium-high heat. Add oil and swirl to coat the pan. Brown chorizo, breaking it up into small pieces as it cooks. Once brown, use a spatula to transfer meat to a paper towel-lined plate to drain. Turn heat down to medium. Add onion and cook in the chorizo fat until soft, about 4-5 minutes. Add garlic and cook until fragrant, about 1 minute. Set aside.

Combine milk, sour cream, and eggs in a measuring cup. Set aside.

In a large mixing bowl, whisk together cornmeal, sugar, baking powder, and salt. Add chorizo, onion, and garlic, and toss to coat. Pour in milk mixture and fold together. Fold in butter. Transfer mixture to prepared pan. Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean. Let cool 15 minutes before removing from the pan. Slice and serve warm, with a runny egg, if desired.

Leftover cornbread will keep in an airtight container in the refrigerator for a few days.

Note:

I find raw chorizo at Brooklyn Fare in Downtown Brooklyn. If you cannot find or don’t wish to use the raw stuff, I recommend dicing 8 ounces of fully-cooked, dried chorizo and letting it brown a bit in oil before proceeding as written. I haven’t tried it, but I think soy chorizo would work, too.

Chorizo Cornbread {Gluten-Free}

Sopa de Pollo

Sopa de PolloEverybody has a favorite chicken soup recipe—until very recently, the Chicken Noodle Soup in the archives was mine. I still love that soup (I feel less affection for those horrible photos), but now that I’ve started making this Sopa de Pollo, it’s going to have to settle for being my second favorite.

It seems harsh—pushing aside a recipe I’ve loved for years in favor one that I started making on a whim last fall—but my version of this Mexican chicken soup is so easy, healthy, and deeply delicious that I’m only sorry I didn’t find it sooner.

Sopa de PolloThis Sopa de Pollo is adapted from Molly Wizenberg’s recipe. I saw her version a couple of years ago and then totally forgot about it until I was standing in the produce section of the grocery store a couple of months ago with no idea of what I wanted to make for the week. A quick Google search for Mexican-style chicken soup recipes led me back to Molly’s recipe, and now I’ve spent two months tweaking it and serving it as much as possible. Really. I’ve made it twice at my day job, once for my parents, another time for my little sister, and three more times just for me. I may or may not have a whole batch in the freezer right now. That may seem a little extreme for something I just started making a couple of months ago, but it’s just. that. good.

Sopa de Pollo

So, what makes this soup so outstanding? Well, for one, it only takes an hour start-to-finish. If that doesn’t have you putting ingredients on your grocery list, I don’t know what will. Speed isn’t everything though—let’s talk flavor.

Sopa de PolloSopa de Pollo

The broth here is flavored with a 1/2 bunch of whole cilantro sprigs and a handful of fresh mint leaves, in addition to the chicken and a good pinch of salt. The herbs soften and add incredible depth of flavor as they cook. There’s no need to remove them after cooking either, but you absolutely may if you’d like; just tie the herbs together with twine before you drop them into the pot, and lift them out with tongs when you’re done.

Sopa de Pollo

This Sopa de Pollo is chock full of vegetables, too. You’ll find big chunks of carrot, celery, onion, and zucchini in this soup, in addition to crushed whole garlic cloves and chayote. If you don’t know what that is, it’s a mild-flavored gourd that looks like this:

Sopa de Pollo

I find chayote at a regular supermarket, but if you can’t find it or don’t want to use it, feel free to leave it out. My sisters would tell you to swap it for corn. For that matter, you can add or subtract any vegetables you want here—make the soup you want to eat, y’all!

Sopa de Pollo

Take my favorite and make it yours.Sopa de Pollo

Sopa de Pollo
lightly adapted from Orangette
makes about 6-8 servings

3 pounds bone-in skin-on chicken pieces (I use chicken breasts, thighs, or a combination)
2 quarts chicken stock
4 medium carrots, peeled, cut into 2-inch pieces
4 stalks celery, trimmed, cut into 2-inch pieces
1 medium white onion, diced large
2 medium zucchini, quartered, cut into 2-inch pieces
1 chayote, peeled, seed removed, cut into 2-inch pieces
6 cloves garlic, crushed
1/2 bunch cilantro
leaves from 4 sprigs of mint
Kosher or sea salt, to taste

Combine chicken pieces and stock in a stockpot over high heat. Bring to a boil. Add carrots, celery, onion, zucchini, chayote, garlic, cilantro, and mint leaves. Once the soup returns to a boil, reduce to a simmer and let cook uncovered for 40 minutes. Remove pot from heat and use tongs to fish out chicken pieces.

Once chicken is cool enough to handle, remove and discard skin and bones and tear the meat into large pieces. Return meat to the pot. Taste for salt and adjust as necessary.

Serve in shallow bowls. Soup will keep in an airtight container in the refrigerator for up to five days.

Sopa de Pollo