I swear I have been meaning to do something with a pork shoulder for six months, and I just now got around to it. Seriously. And I really shouldn’t have waited – this super simple dish couldn’t have been easier, and it was delish to boot! I love that it makes a ton of super versatile meat – you can throw it onto romaine leaves for some gluten-free tacos, toss it into a frittata, or just chow it with some fresh avocado. Check out the recipe after the jump!
So, I was perusing my mounds of cooking magazines a few weeks ago and ran across this beauty. (BTW, I may have a problem… So. Many. Magazines.) It’s gorgeous, impressive, wonderfully Paleo, and more than a little intimidating. For several weeks, it stayed at the back of my mind – I figured I’d wait for a dinner party or even Thanksgiving to try it out, but on Friday Central Market was running a special on pork tenderloins, so I figured I’d give it a try. All by myself.
What I didn’t realize when I bought all the supplies (rookie mistake = not THOROUGHLY reading the instructions before shopping), is that I would actually need to do a little butchery to make this happen. As it turns out, it was a lot easier than I thought… I’m toying with the idea of a video instructional – anyone interested?
I didn’t really alter the recipe at all – it’s pretty stinking amazing to start with, so check it out on BonAppetit.com:
So, here’s a little photo account of the preparation. I’ll say up front that I really liked how this dish turned out… It’s a teensy bit complicated, but the flavors are lovely and you can’t beat the presentation. You can even make it a day ahead and then roast just before your dinner… perfect!
Let’s dig in… I’m a huge proponent of the mise en place style of cooking (French for “everything in place”). Especially with a dish with lots of components, I find it super helpful to get all my ingredients prepped and separated into individual containers. This can also help avoid any surprises mid-recipe when you realized that you totally forgot to buy mushrooms. Here’s my mise en place setup for this recipe:
I can’t even tell you how excited I am about this recipe… As you know, I got my very own SousVide Supreme for my birthday in July – each new recipe is an experiment! I’d been eyeing the beautiful bone-in pork chops at the Central Market meat counter, and I figured they’d make a good 2nd dish to try out (first dish was a ribeye… still need to work on that one). Pork can be a bit of a challenge to cook without the right tools – it’s super easy to dry it out, and there are few things that I like less than a dried-out pork chop. Ugh. So, I did a little hunting around and ran across a Williams Sonoma recipe that I’ve adapted for the blog… Check it out after the jump!
Time for a new protein! I wrote recently that I’ve always been intimidated by cooking steak. As it turns out, same goes for pork chops. I’ve had some dry, icky pork chops over the years, and I was also nervous about under-cooking the pork (as we know, you definitely don’t want to under-cook your pork…). With the recent changes in cooking guidelines for pork and the fact that I’ve made beef filets for the last 4 of 5 meals I’ve cooked for friends/family, I figured it was time to try the pork chop.
I REALLY enjoyed these pork chops, and they were super easy to make. This is going to become a regular weeknight protein for me.
I LOVE a good dinner party. Seriously. I honestly can’t imagine what I enjoy more on a weekend night than having friends in our home, eating food we’ve prepared, drinking good wine, and having a great time. Pre-Paleo, this was a pretty regular occurrence: whether it was hors d’oeuvres for 30 for my husband’s birthday or an intimate multi-course meal, I reveled in cooking for others. (We’ll just ignore the fact that my typical menus included bread-and-cheese trays, fried risotto balls, Italian pasta with cream sauce, and loads of gluten-rich baked goods. No one needs to know… it’s our little secret.)
In fact, one of my original reasons for resisting the change to a Paleo lifestyle was that I wasn’t sure I could still create delicious, gourmet food that was both Paleo and appetizing to our guests. I couldn’t have been more off-base! The Paleo lifestyle has such an incredible range of possibilities for creating incredible food, and I’m beyond excited to keep experimenting.
I grew up loving my mom’s meatloaf. Really! I have no problem with the idea of multiple ground meats mixed together with some veggies and tomato sauce and baked to perfection. The only way I can see making it better is to cut the gluten and add bacon (words for life, eh?). Most recently I tried the Seriously Tasty Paleo Meatloaf over at Health-Bent.com – loved it and wanted to make it my own.
So, here is my take on some fun mini-meatloafs that would be great for a casual get-together or family meal… and everyone gets their own! I’ve opted to include veggies directly in the loaf in this recipe, but if you’ve got persnickety young ones, it tastes great without ’em, too.