David and Nicole's Recipes

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Jan 23, 2007 0

Ziti with Pork and Sausage Ragu

  • 4 ounces thinly sliced bacon, chopped
  • 2 pounds pork shoulder, cut into 1 1/4-inch cubes
  • 1 pound Italian hot sausages, casings removed
  • 1 onion, minced
  • 2 carrots, peeled, diced
  • 1 celery stalk, minced
  • 1 tsp dry thyme
  • 6 large garlic cloves, chopped
  • 2 bay leaves
  • 1/2 teaspoon dried chili flakes
  • 2 cups dry red wine
  • 1 28-ounce can plum tomatoes in juice, tomatoes chopped, juice reserved
  • 1 1/4 pounds ziti pasta
  • 2 cups (packed) coarsely grated whole-milk mozzarella cheese (about 8 ounces)
  • 1/2 cup freshly grated Parmesan cheese

  1. Heat a heavy large pot over medium-high heat. Add bacon and sauté until brown and crisp. Drain on a paper towel.
  2. Sprinkle pork with salt and pepper. Add half of pork to drippings in pot; sauté until brown, about 7 minutes. Set aside. Repeat with remaining pork.
  3. Add sausage to same pot. Sauté until no longer pink, breaking up with back of fork, about 5 minutes.
  4. Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed chili flakes.
  5. Reduce heat to medium-low; sauté until vegetables are tender, about 10 minutes. Add wine and bring to boil, scraping up browned bits.
  6. Add meat with any accumulated juices; boil 2 minutes. Add tomatoes with juice. Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.
  7. Uncover pot; tilt to 1 side and spoon off fat from surface of ragù. Gently press pork pieces with back of fork to break up meat coarsely.
  8. Season ragù to taste with salt and pepper.
  9. Preheat oven to 400°F. Butter 15x10x2-inch glass baking dish or other 4-quart baking dish.
  10. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; mix into ragù. Season mixture to taste with salt and pepper; transfer to prepared dish. Sprinkle both cheeses over. Bake until heated through and golden, about 20 minutes.

 

Dec 26, 2006 0

Cajun Spareribs

  • 1 (3 1/2- to 4-lb) rack of pork spareribs
  • 1/4 cup Cajun seasoning
  • 1 large lemon
  • 1 cup ketchup
  • 1 stick (1/2 cup) unsalted butter, quartered
  • 1/2 cup distilled white vinegar
  • 1/2 cup Dijon mustard
  • 1/2 cup mild honey
  • 1/2 cup packed light brown sugar
  • 5 tablespoons Tabasco
  • 1 tablespoon salt
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon dried hot red-pepper flakes
  • 1 teaspoon black pepper

     

Pat ribs dry and rub Cajun seasoning all over them. Fold rack of ribs into thirds and put in a large sealable plastic bag, then marinate, chilled, at least 8 hours, or up to 1 day.

Put oven rack in middle position and preheat oven to 350°F.

Put rack of ribs, bone side up, in roasting pan and pour 3 cups water around ribs (water will not cover ribs). Bake, uncovered, basting with liquid and turning meat over every 30 minutes, until meaty side of ribs is browned, 2 hours total.

Meanwhile, halve lemon and squeeze 1/4 cup juice into a 1 1/2- to 2-quart heavy saucepan. Add lemon halves and stir in remaining ingredients. Bring just to a boil, stirring occasionally, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Discard lemon halves.

Pour off and discard water from roasting pan, then coat ribs with 2 cups sauce. Arrange ribs, meaty side up, in roasting pan and bake until ribs are tender and sauce is baked onto ribs, 40 to 50 minutes more. Serve ribs with remaining sauce.

Dec 26, 2006 0

Slow Roasted Pork with Bourbon

  • 2 tbsp kosher salt
  • 1 tbsp cracked pepper
  • 5 lb pork shoulder or butt
  • 10 cloves garlic
  • 10 fresh sage leaves
  • 1 cup flour
  • 2 tbsp olive oil
  • ½ cup hot mustard
  • ½ cup brown sugar
  • 5 dashes Worcestershire sauce
  • ¼ cup bourbon

 

  1. Mix the salt and pepper together and rub into the pork on all sides.  Make 5 slits on the lean side of the roast and stuff each one with a garlic clove and a sage leaf.  Repeat on the fatty side.  Wrap in plastic and chill overnight.
  2. Preheat the oven to 250 F.
  3. Coat all sides of the meat with the flour.  Heat the olive oil in an oven proof stock pot on medium high heat and brown the meat on all sides for a total of 15 minutes.
  4. Combine the mustard, sugar, Worcestershire sauce, and the bourbon. Coat the meat with 2/3 of the mixture, reserving the remaining sauce. 
  5. Set the meat so that the lean side is on the bottom of the pan.Cover the pot with aluminum foil and roast 4 hours.  Remove the foil and spoon on the remaining sauce.  Return to the oven, uncovered, and roast 2 more hours.  Serve.

Dec 2, 2006 0

Toad in the Hole

  • 1 egg , separated
  • 1/2 cup milk
  • 1/2 cup flour
  • salt and pepper
  • cayenne
  • dijon
  • 6 link pork sausages
  1. Preheat the oven to 400 F.
  2. Beat the egg white until stiff.
  3. Combine the egg yolk, milk, flour, and then season with salt, pepper, and cayenne.
  4. Fry the sausages until cooked.
  5. Pour some of the rendered fat into a pie plate and brush up the sides.
  6. Fold the egg white into the yolk batter.
  7. Arrange the sausages in the pie plate and then pour the batter on top.
  8. Bake for about 30 minutes.  Serve with some dijon.

Nov 20, 2006 0

Shredded Thai Pork with Lime Sauce

  • 1 1/4 pounds pork tenderloin, cut into thin strips
  • 1 tablespoon olive oil
  •  1/2 onion, minced
  • 2 bacon slices, chopped
  • 1 tablespoon chopped seeded jalapeño chili
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 3/4 cup heavy cream
  • 1/4 cup fresh lime juice
  • 2 large tomatoes, seeded, diced
  • 1 scallion, minced
  • salt and pepper
  1. Sprinkle pork with salt and pepper. Heat oil in large nonstick skillet over high heat. Add pork and sauté until almost cooked through, about 1 minute. Transfer to plate.
  2. Add  onions, bacon and jalapeño to same skillet and sauté until onions are tender, about 5 minutes.
  3. Add wine; cook 1 minute. Add stock and cream and simmer until mixture is reduced to 1 cup, about 7 minutes. Return pork to skillet. Stir in lime juice.
  4. Add tomatoes and sauté until pork is cooked through, about 1 minute longer.
  5. Transfer to serving dish. Sprinkle with the scallion and serve.

 

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