 |
| Note one little Porcupine
meat ball on the plate, recipe later............I made this for my
son-in-law, Ross, by request! His Grandma used to make this recipe for
him, and he missed having it. So, after lots of digging around by several relatives, the recipe was found and I made it for him! Everyone loved these little meatballs as much as Ross did, he was smiling ear to ear...............good memories. |
This one comes from my friend Ruth! Ruth and Jim had us over in December for dinner after the Celebration of Christmas Concert at our church, here in Scottsdale. Ruth is accomplished in the kitchen and Jim knows his wines and what to pair with Ruth's delicious dishes. Ruth agreed to share her recipe.
I prepared this easy recipe for family once we were in Seattle. It worked out perfect as all in the same day, six of us went to the Fifth Avenue for Elf, the musical, then, our daughter, her husband and daughter arrived from Oregon, we drove 10 minutes to Wee Bear's brother and sister-in-laws house for some Holiday cheer, then, home for a sit down dinner for 9 people. This recipe can be made in the slow cooker, I paired with mashed potatoes, that I had prepared in the morning and included "Porcupine meatballs", special request from our son-in-law.....more on that later. This is comfort food for cold weather and figure friendly............BONUS!!
Let's face it, unless you live in a tropical climate right now "Arugula salad and a cold sandwich" does not cut it!! Instead we need to succumb to that secret desire to enjoy a rich succulent, warm, wrap your lips around "comfort food".
This one fills the ticket comfort and figure friendly!
Pork Oulet
recipe courtesy of Guy Fieri and adapted by Ruth O'Brien
- 1/4 pound thick cut bacon, cut into 1/2-inch pieces
- 3 pounds pork butt, cut into 2-inch by 3-inch pieces
- 4 bone-in chicken thighs, skin discarded
- 2
teaspoons salt
- 3
teaspoons freshly cracked black pepper
- 1 cup peeled and quartered cipollini onions
- 1
cup (1/4-inch) diced carrots
- 1/2
cup (1/4-inch) diced celery
- 1/4
cup roughly chopped garlic
- 3
tablespoons all purpose flour
- 3
cups low-sodium chicken stock
- 2
bay leaves
- 1
teaspoon dried thyme
- 1/2
teaspoon dried sage
- 4
(15-ounce) cans cannellini beans, drained ( I like fresh but the canned work just
fine)
- 1/4
cup sherry wine vinegar, for garnish
- 1/4
cup chopped Italian parsley leaves,
for garnish
Directions
In a cast iron Dutch oven, over medium-high heat, add the
bacon and cook until just crisp. Remove from the pot and set aside on a paper
towel lined plate. Season the pork and the chicken with salt and pepper.Add the pork pieces to the bacon fat and brown on all sides. Remove from pot and
set aside on a large plate. Add the chicken thighs to the pan and brown evenly, remove
and add to the plate with the pork.
Add the cipollini onions, carrots and celery into the pot and cook for 3 to 5
minutes. Stir in the garlic and cook for 1 minute more. Whisk in the flour and
cook for 2 minutes, then add in the stock, bay leaf, thyme and sage and combine well.
Put the pork and chicken pieces into
the sauce and cover. Reduce the heat and simmer until the meat is fork tender,
about 2 hours. Add in the cannellini beans and cover and simmer for 25 minutes.
Transfer to a serving platter and serve hot with a drizzle of the sherry wine vinegar and a sprinkle of the parsley (both
optional).
This can also be made in the crock pot to free up your
time. Suggest on high 5-6 hours and low 8-9 hours after you sear the meat and saute' the veggies.
It is great with the beans; sometimes I omit them and
serve with a starch such as rice or noodles instead.
For a richer sauce, make additional gravy by whisking
butter and flour in a pan and adding some of the juice from the cooking and thicken. Serve on top or at table side for the gravy lovers!
You need to make this one!! It is really perfect for the weather and our mood!
~~~
After the holidays, you really need to take a break, re-evaluate or you may need a mental break. So, wheels touched down Monday....... Tuesday, I am in the midst of a two day class to further my "Gourd Art"! Today, Wednesday, is day two, and oh how cool is this!!
After staining and drilling holes into my extra large gourd, the fun starts. First weaving the reed into the spokes, that I have placed in the drilled holes. Today, I start to weave in the Sea grass, beads and other fibers to make it Wonkey!! You'll see! Fun class!
Cheers!
Mentally adjusted JJ
