Sunday, August 24, 2014

Tom Kha Thai Soup

Accompanied by my illustrious photographer and culinary muse, JiJY, I present to you: Tom Kha. This fragrant soup is made with chicken and is bursting with flavor from the aromatic spices (and no curry powder/paste at all), and brought together with coconut milk and lime.

Finished product, garnished with Thai basil and an egg. Photo by JiJY Thanwalee.


  • 1 chicken
  • 4-5 quarts water
  • 1 chicken boullion cube
  • 3-4 stalks lemon grass
  • 1 galangal root
  • 6-8 kaffir lime leaves
  • 4 large shallots or 1 red onion
  • 4 cloves garlic
  • 3 Thai chilies

Simmering the broth. Scoop off the scummy bits so you get a nice clear broth. I accelerated the process by using a pressure cooker. Photo by JiJY Thanwalee.
Place the chicken, aromatics, and water together in a large pot or pressure cooker. Bring to a simmer and simmer for 1 hour (or 35 min in pressure cooker). Drain the broth for use in the soup and discard the aromatics. Remove the chicken and when it is cool enough to handle, strip the meat from the bone. Use half of the meat in the tom kha (use the rest of the meat in some other recipe such as chicken laap salad).

Coconut Milk & Veggies:

  • 1 can (14 oz) coconut milk
  • 1 bunch Thai basil (reserve some for garnish)
  • 1.5 c. oyster mushrooms (or 1 can straw mushrooms)
  • 6-8 green eggplants, stems removed and quartered

NOTE: other vegetables are possible, such as long beans, tomatoes, or bamboo shoots, but I recommend restraint so that the other flavors shine through


  • 1-2 Tbsp. palm sugar or brown sugar
  • 3-4 Tbsp. fish sauce
  • Juice of 1 large lime

In a separate large pot, simmer down the coconut milk for 10-15 minutes to concentrate it. Add the broth and veggies and simmer until they are tender. Add the palm sugar, fish sauce, and lime juice and adjust seasonings to taste.


  • Thai basil
  • Cilantro
  • Thai chilies
  • Green onions
  • Beansprouts
In some ways, garnishing the soup is the best part...other than eating it, of course! Photo by JiJY Thanwalee.

Enjoy the amazing flavors of the soup, along with the crispy garnish. I froze some, so I'll let you know how well it works as leftovers.

Sometimes the chefs get hungry, so I recommend a meaty snack with a spicy kick: Hmong sausage and a chili pepper. Photo by JiJY Thanwalee

Thursday, August 21, 2014

Braised Shortribs

Sometimes you just want a pile of hot beef, and you don't want to chew. This is the recipe for you. It can be made in the pressure cooker or slow cooked. The onions, carrot, and celery cook down and make a delicious gravy, which you could blend if you want it to be smooth.

Fortunately, my cooking is much better than my photography. This is the short ribs served over potato gnocchi, with a side of turnip greens. I kept the onion/meat juice mixture chunky and used it as a sauce for the gnocchi.

3 lbs short ribs
1 large onion, minced
3 stalks celery, minced
2 carrots, grated
3-5 shallots, minced
2 Tbsp. tomato paste
1/3 c. dry sherry or 1 c. dry red wine
1 large bundle fresh thyme, or 1 tbsp. dried
1 pkg French onion soup mix
Salt and fresh ground black pepper
1/4 c. cooking oil
~3 c. water

Sprinkle the short ribs with salt and black pepper. Heat the oil until very hot and brown the short ribs in a few batches, to avoid overcrowding the pot. Do this in the base of your pressure cooker (if using that method); if you are using a slow cooker, use a separate pan. Remove the short ribs from the pot. Add the onions to the hot oil and stir until they begin to brown. Add in the celery and carrots and stir to cook for 2-3 min. Add the tomato paste and stir until it is well-distributed. Add the sherry and onion soup mix. Stir the short ribs and any meat juice they produced back into the pot. Tuck the bundle of sage into the pot, and then add just enough water that the short ribs are partially covered.

If you are using a slow cooker, bring the liquid to a simmer and then pour it into the cooker. Cook on low 6-8 hours or until fall-apart tender.

If using a pressure cooker, bring to a boil and then put the lid on and take it up to high pressure. Cook for 45 minutes and then off the heat allow the pressure to escape naturally from the pot.

Once the ribs are cooked, you have options with how to serve them. I recommend putting them over wide noodles or gnocchi, but would also be very good on top of polenta or mashed potatoes.
1. (for picky eaters) Remove ribs from pot and, slip out the rib bones and chop up the meat (it's up to you if you want to get rid of the connective tissue, but it should be very tender and delectable at this point).
2. OR For more adventurous types, leave on the bone
3. Either use a slotted spoon to strain out the veggies and use these as a chunky sauce for your starch.
4. OR once you have removed the meat from the pot, use an immersible blender to make a smooth sauce with the meat juice and veggies.
5. Either mix the meat back into the sauce, or serve it on top of everything.

Now you are probably confused. However, if you have a big batch of these savory, tender ribs, I am sure you will figure out a satisfactory way to serve them!

Wednesday, August 20, 2014

Easy Berry Tart

I was invited to a dinner party with rather short notice, and asked to make dessert, which isn't really my specialty. Luckily, I got this ginormous, very British cookbook "1000 Classic Recipes" for $2 at a book sale. Being British, probably half the recipes are for cakes, pies or tarts, and flipping through I found this recipe which was ludicrously easy and required very few ingredients. It's low fat (for the gallbladderless among us), it could probably be made with gluten free flour, it takes maybe half an hour to make from start to finish, and it's really tasty - a nice, light summer dessert. The one caveat is that it's best to serve fairly soon after making, otherwise it gets a bit mushy from the berry juice. Also, it doesn't make a huge amount - I'm not sure how amenable it would be to doubling, though it sufficed for six people for a light dessert. 

It's best served with vanilla ice cream.

2 c. worth of berries (I used raspberries, strawberries and blueberries, but your berries may vary)

2 eggs
1/4 c. superfine sugar (you can just put granulated sugar into the food processor and blast it a few times)
1 Tbsp. flour
1/4 c. ground almonds
Parchment paper

Preheat oven to 375.

Grease the inside of a pie dish, and line it with parchment paper (which you may have to cut into a circle to fit into the pan easily). The grease mostly serves to hold the paper in place. Cut any berries that need cutting (e.g. strawberries) and place those and the other berries (blueberries or raspberries for example do not need to be cut up) into the bottom of the pan. If you think the berries will be too tart, toss a little sugar on them.

If you don't have superfine sugar, since you'll be using the food processor anyway for the almonds, you can just blast normal granulated sugar a few times and it'll be fine for this recipe. Grind the almonds in the food processor once you're done with the sugar.

Crack both eggs into a bowl, add the sugar. Here's the only weird part - you're trying to get as much air as possible into these eggs, but since the yolks are still included, it won't make stiff peaks like it would with normal egg whites. Beat it until it is pretty stiff though, to the point where beaters make short-lived trails in the eggs.

Mix the flour and almonds, then fold them into the eggs. Try not to lose too much of the air during that process. Pour the batter over the berries. Bake for about 15 minutes, or until the dough part is golden brown and cooked through.

Remove from oven, wait until it has cooled off a bit, then invert onto a serving plate and carefully remove parchment. Cut into slices and serve with a big scoop of vanilla ice cream.

Sunday, August 3, 2014

Hearty Lentil and Weiner Soup

Hot dogs and lentils are a match made in heaven and are also extremely cheap! You can keep it basic and use regular hot-dots, or get fancy ones from Kramarczuk's or another meat market. I used their coarse-ground weiners with great results. Use green or brown lentils, not the red ones. I added orzo pasta to thicken it up, but you could also use rice or potatoes and adjust cooking time accordingly.

4 weiner links
1 c. green lentils
1 c. orzo pasta
1 qt. beef or ham broth
2 qt. water

1 large onion, diced
3 stalks celery, sliced
2 medium carrots, diced
3 Tbsp. tomato paste
3 sage leaves, sliced (or 2 tsp. dried)
2 bay leaves
2 tsp. whole cumin seeds
1 tsp. dried coriander
2 Tbps. Crystal or Tobasco hot sauce
2 Tbsp. oil
1 Tbsp. black pepper
handful of fresh parsley, chopped (optional)
salt to taste

Slice up the weiners and saute them in the oil in a heavy soup pot until they brown slightly on the edges. Add the onion and half of the celery and saute until the onions begin to cook through. Add the tomato paste, cumin, coriander, black pepper, and toss to coat. Add the broth, sage, bay leaves, and water and bring to a boil. Reduce to a simmer and simmer 20 minutes.

Add the remaining celery and carrots and the orzo and increase the heat to boil the orzo, carrots, and lentils until just tender (~10 min). Add the hot sauce and parsley and adjust the seasonings to taste.

NoneMoreBlack pointed out that this recipe is similar to Cotechino con Lenticchie, an Italian dish traditionally served at New Year's Eve. If you are somehow able to source the specialty cotechino sausage, please make the Italian recipe and tell me how it is!

Chicken Pasta Operation Icebox

Dan claims this is an original recipe, but I think it's just a variation of Pasta Fazool and Pesto Sausage Desperation. He absolutely loved it and insisted that I post it on the blog. It is indeed delicious. The basic idea is protein (could be leftover meat) + pasta + miscellaneous color/flavor agents that do not require a trip to the grocery store = dinner.

1 package pappardelle or fettuccine (long wide noodles)
1-1.5 lb chicken breast
2 medium onions
1/2 c. roasted red pepper, chopped (i.e. from a jar)
1/2 bag/block frozen spinach
3 cloves garlic, crushed
1 tsp. red pepper flakes
2 glugs dry vermouth
3 Tbsp. cooking oil + a dash olive oil
A few sprigs of basil and parsley from the garden, chopped
OR 2 tsp. pesto
2 tsp. oregano
salt and pepper
2 Tbsp. Parmesan cheese

Boil the noodles in plenty of salted water until just tender (they will cook more in the pan). Drain, reserving 1 c. of the cooking liquid.

Meanwhile, cut the chicken into cubes and toss them with salt and pepper and dried oregano.

Heat the oil in a large nonstick pan until quite hot, then add the chicken and brown on the edges, but do not fully cook through. Remove to a bowl.

Return the pan to high heat and keep it very hot through the next few steps. Add the onions and saute until they have toasty edges, tossing in the garlic and red pepper flakes part-way through. Deglaze with the vermouth and add the roasted red peppers and spinach, tossing them until the pan becomes dry again.

 Push the veggies to the edge of the pan and add the noodles. If they have become a solid glob, pour some of the hot noddle water over them to loosen. Allow the edges of the noodles on the bottom of the pan to crisp a bit.

Start folding the veggies into the noodles until they are well-combined. Toss in the chicken and the herbs or pesto. Once it has heated back through and the chicken bits are fully cooked, turn of the heat and grate fresh Parmesan cheese over the top (optional) and adjust the seasonings.

Friday, July 4, 2014

Spanish Tortilla (omelette)

I think I like leftover potatoes better than the first time they come around, and this is one reason why. This makes a hearty, easy meal that feeds a crowd, and even keeps vegetarians happy. It's great hot, but also good cold as a late-night snack (sort of the 17th century Taco Bell). You can get fancy and make it from raw potatoes (I recommend waxy ones like Yukon Gold), but slice them thin and allow plenty of time for them to cook through.

~2 c. cold leftover potatoes, sliced
1/2 white onion, sliced
3 Tbsp. olive oil
6-8 eggs
1 Tsp paprika (smoked paprika is extra tasty in this)
1 tsp. salt
1 tsp. pepper
Optional: other leftovers

Heat a large nonstick pan with the olive oil. Add the onions and cook 1-2 minutes. Add the potato slices in a single layer, and cook on medium-low until the edges start to crisp.

Crack the eggs into a large bowl and add the salt, pepper, and paprika. TIP: taste the eggs to see if the salt is right--don't fear the reaper. Dump the hot potatoes into the bowl and stir. I think this step allows the potatoes to get thoroughly mixed throughout the eggs and jump-starts their cooking. It also allows you to add more oil to the pan if you think it's necessary.

Dump the egg mixture back into the pan. Cook for ~10 minutes. Personally, I leave the lid on and allow it to cook thoroughly on one side. Other, more adventurous people, flip the tortilla part-way through. You could also put it under the broiler to cook the top if your pan is oven-safe. If you're desperate enough to be making a tortilla out of leftovers late at night, you probably don't want to try flipping it so keep it simple.

Once cooked to your satisfaction, dump onto a cutting board and slice into wedges.

Couscous Salad

This is a great dish to bring bright colors and fresh (non-mayonnaisey) flavors to a potluck. I used "maftoul" (giant couscous), but you could any grain that suits your fancy and stays toothsome when cooked: barley, wheat berries, bulghur, brown rice, wild rice, etc...

1.5 c. maftoul couscous
3 c. chicken broth
1 red bell pepper, diced
1 yellow bell pepper, diced
3 green onions, sliced
1/3 c. red onion, diced
1 can chickpeas, drained
1/4 c. olive oil
1 lemon
1 small bundle fresh mint, sliced thin
1 Tbsp paprika
2 tsp. black pepper
1 pinch allspice
1 Tbsp. salt or to taste
2 tsp. Aleppo pepper flakes (optional)

Bring the chicken broth to a boil and add the couscous (or other grain). Reduce to a simmer and cook until tender (it is OK if there is extra liquid). Drain the grain and rinse under cold water. Cut the vegetables into uniform pieces and add to a serving bowl with the chickpeas and drained grain. Add olive oil and lemon juice and mint. Toss and season, adjusting spices to taste. Chill and serve.

Sunday, June 29, 2014

Suya African Grilled Meat

I wanted to try something different than my usual cooking adventures so I ventured into African cuisine. I already love to make sukuma wiki collard greens, and this recipe makes a great main course with the greens. I got the recipe from Kadirecipes.

2 lb grilling meat, such as tri-tip
1/4 c. raw peanuts
1 Tbsp. paprika
 2 tsp. grated ginger
1 tsp. cayenne pepper
2 bouillon cubes
1 Tbsp salt or to taste

Roast the peanuts and allow to cool. Chop in the food processor until fine sandy texture, but not peanut butter. Blend in the remaining seasonings.

Cut the meat into chunks or strips. Press the seasoning blend onto the meat and allow it to marinate for at least an hour. Place onto skewers, brush lightly with oil (if you are using lean meat) and grill.

I found that my meat needed a bit more flavor pop, so I have increased the seasoning amounts from the original recipe. This meat went perfectly with the sukuma wiki and pap (cornmeal mush) as a side dish. The peanuts added a warm flavor to the meat without overpowering it.

Chori-Pollo: Chicken with Chorizo

This dish is like the mullet of Mexican food: it tempers the healthful protein of chicken breast with the decadent fattiness of chorizo. Everyone wins! I grilled the chicken, but you could cook it any way that works for you. Most restaurants drown this dish in cheese, but it really only needs a little bit to tie the dish together. Would also be delicious with a fried egg on top.

From the left: yellow rice, pico de gallo, chori pollo, avocado, and black refried beans.
4 chicken breasts
2 links or ~1/2 pound loose chorizo
1 red bell pepper, sliced
1 onion, sliced
3 Tbsp. oil
2 Tbsp. lard
1 Tbsp. Mexican oregano
1 Tbsp. black pepper
1 tsp. garlic powder
1 tsp. Adobo seasoning
1/2 tsp. cayenne
salt to taste
1/2 c. grated Queso de Oaxaca or Monterrey Jack, if desired

If the chicken pieces are irregularly sized, pound until they are flat and uniform in thickness. Salt the chicken breasts to taste. Combine the oregano, black pepper, garlic powder, adobo, and cayene, then rub the spice mixture onto the breasts. Drizzle with oil and place them in a ziploc to marinate for 1 hour or more.

Heat the lard in a frying pan and add the chorizo (remove it from casings if you have links). Cook thoroughly until starting to crisp. Add the onions and peppers and saute until the peppers are tender.

Grill or pan-fry the chicken breasts. On my propane grill I pre-heated up to 500 and placed them on the grill, then immediately turned the heat down to 50% and closed the lid. I cooked them for about 5 minutes, or until the edges appeared cooked but the center was still a bit raw. I flipped them and only cooked for about 2 minutes more.  They came out perfect and juicy.

Chop up the chicken breasts and place on the plate, topping it with the chorizo mixture and a sprinkle of cheese. Buen provecho!

Friday, May 30, 2014

Creme de Papaya Smoothie

This dish is from Brazil, where it is often served after a heavy, meat-laden churrasco meal (primarily to tourists), with the idea that the papain enzyme will help dissolve the pile of meat you just consumed. Don't know if it works, but it is definitely delicious. Typically it is made with vanilla ice cream to a pudding-like consistency, but I like this lighter, zingier, smoothie version.

1 c. ripe papaya chunks
1 c. plain yogurt
2-3 Tbsp. sugar
1-2 Tbsp. crème de cassis or Ribena
1 pinch salt
1/4 milk (optional)

Wait until your paypaya is super-duper ripe--I wait until it is on the verge of developing mold and attracting an armada of fruit flies. Peel it and take off some flesh with the peel to get rid of the bitter outer edge. Cut into chunks. I get the big red papayas from the Mexican grocery, but you can use the smaller pear-shaped ones too.

Blend together the papaya, yogurt, sugar, salt, and a dash of the  crème de cassis. Add the milk if you want it to be a smoothie rather than a pudding. Drizzle the remaining crème de cassis over the top. Serve cold.

Wednesday, May 7, 2014

Fried Rice: Step-by-Step with Pictures!

I received a request to share my fried rice recipe, written for a kitchen beginner. There are a lot of subtleties for making awesome fried rice, which would make it a lot easier to teach in-person; this step-by-step is the next best thing. I'm going to shout a bit in this post, but listen to me if you want your rice to fulfill your every hope and dream!


  1. LEFTOVER rice (at least one night in the fridge, ideally a few days old). If you try to make it with fresh rice it will be mushy. 
  2. A BIG-ASS non-stick pan. Don't try to be a cowboy with cast iron or some other shiz.
I am serious--if you are a beginner, DO NOT PASS GO without fulfilling those requirements or you will be disappointed and frustrated and never try cooking again.

For rice I recommend a long-grain Thai jasmine rice, but other types will work.

If you don't have a GOOD non-stick pan, I recommend Swiss Diamond. If you are concerned about carcinogens or whatever tin-foil hat bullshit you ascribe to, these high-quality pans do not contain PFOA and they are highly resistant to chipping or scratching. Seriously--I bought a whole bunch of fancy (useless) stainless/aluminum pans, but 80% of the time I use my 13" Swiss Diamond nonstick.


  • 6 c. leftover long-grain rice
  • 3 green onions, cut into 1/2" pieces
  • 2 eggs, lightly beaten
  • 3-4 Tbsp. oyster sauce
  • 3-4 Tbsp. cooking oil
  • 1-2 tsp. chili-garlic sauce

If you want to get fancy, you can add more meat (I recommend pre-cooked/leftovers) and/or vegetables. Also, if you are not a pussy, add some fish sauce. I like to buy large packs of ground pork and cook them all up, then freeze in small containers so I can add them to ramen or fried rice to make heartier meals. The sweet Chinese sausage pictured is AMAZING in fried rice, especially shrimp. If you want to add cilantro, stir in at the very end before serving.

My favorite additions:
  • Celery
  • Carrots
  • Peas
  • Leftover chicken
  • Ground pork 


Whatever you add, cut it up into evenly sized pieces about 1/2". Do not add more than 1/3-1/2 c. of any one ingredient. You want to have significantly more rice than ingredients, so exercise self-control!

Heat your pan up good and hot so the oil is shimmering and about to start smoking. This will give your rice yummy crispy edges and keep it from getting mushy. Don't skimp on oil--assure yourself with the fact that your favorite Chinese restaurant is probably using 2x the oil.

Gently break the rice apart and stir every 1-2 minutes for 15 minutes or until some of the rice starts to get light brown and crispy. BE PATIENT.

Oooh yeah...that's some good flavor and texture developing--I am so glad I was patient!

Move the rice to the edge of the pan while you cook the other things. This allows it to keep crisping, while keeping the vegetables from over-cooking. I recommend using pre-cooked meat to keep the process simpler.

Lower the heat to medium and stir the vegetables while they cook in the center of the pan. The time this takes will depend on how much veggies you are adding, but should take 3-7 min. If you are using fish sauce, add it at the same time as the veggies to flavor them and allow the pungency to cook off.

NOTE: I like to add half of the green onions at the beginning and half at the end, so they are not all super raw, but still give good flavor.

Once the veggies are cooked to your satisfaction, stir them into the rice. Sprinkle with the oyster sauce and chili garlic sauce and stir in.

Add the things that just need to heat through briefly, like pre-cooked meat and frozen peas. Check the seasoning--if it is not salty enough, add more oyster sauce. Push everything to the sides of the pan again.

Pouur the beaten egg into the center and scramble it as it cooks. It's OK if it combines with some of the rice. Keep scrambling it and chop it up into small pieces with the spatula and mix into the rice.

Give everything a good stir and ta-da!

Tuesday, April 29, 2014

Date Ball Cookies

These cookies are super simple, and quite healthy for cookies!

2 c. almond butter (or any nut butter)*
2 c. chopped dates (I like to buy whole dates and chop them myself so they become very sticky)
2 c. oats (I prefer quick oats because they are smaller)
optional: coconut, honey, maple syrup, vanilla extract, seeds

Mix well with a spoon and/or with hands. The mixture should stick together well. Use a tiny amount of water if too dry. Add more oats if too wet. If the mixture is too sticky to work with, but you don't want to change the consistency, you can leave it (preferably covered) in the refrigerator up to one hour before rolling the dough into balls. I store these in plastic airtight containers. If you are concerned about them sticking together, you could use wax paper to separate layers of cookies. These keep well in the refrigerator for at least one week.

A similar cookie that is also delicious: Form balls out of mushed dates and crushed walnuts. Roll in coconut.

*I have also heard of people experimenting with using pumpkin purée. I think one could use some sweet potato purée, or bean paste. I haven't tried using these yet, but the recipe is very easy to use for experimentation...

Saturday, February 1, 2014

Kufta in Yogurt Sauce كفتة باللبن

I made this not quite realizing that it was a real recipe - I was thinking of making shish barak (see Mimi's recipe for that), which is kind of like Middle Eastern ravioli. However, I had no patience for making all those little ravioli, but I really enjoyed that sauce. Only later did I realize that this is a legitimate, traditional recipe, called Kufta bil-laban, "Kufta in yogurt." (Not so helpful for everyone, but here's a recipe for it in Arabic.)


1.25 pounds lean ground beef
2 tsp. allspice
1/2 tsp. cumin
1/4 tsp. white pepper
1/4 tsp. black pepper
1/4 tsp. cinnamon
1/4 tsp. red pepper flakes (optional)
Dash nutmeg

2 cups yogurt (or 1.75 c. yogurt, 1/4 cup water if yogurt is very thick, like greek yogurt. Middle eastern yogurt is normally a bit watery)
3 tsp. corn starch

4 cloves garlic, minced
1 Tbsp. (or to taste) cilantro, minced (optional)
Olive oil for sauteing


Preheat oven to 450, or broiler if you'll be able to watch closely. Mix beef and spices, roll into small balls. Place the kufta balls on a cookie sheet and bake or broil until solid and cooked. 

Slowly heat, on very low heat, yogurt mixed with corn starch. In another pan, sautee garlic until it starts to become golden. Throw in cilantro briefly, then pour all of this into the yogurt. Add kufta balls, and cook briefly until combined and everything is warmed and cooked through. 

I recommend serving this on vermicelli rice.  You could also sprinkle some pine nuts on top to garnish.

Tuesday, January 21, 2014

Crockpot Pulled Pork

I finally figured out the key to good crockpot pulled pork--ignore 90% of the recipes out there and don't add the BBQ sauce until the end. In fact, doing it this way you could go full Southern style and not add BBQ sauce at all. If you add the sauce at the beginning it winds up watery and thin and doesn't let the meat or the sauce really shine.

If you wanted it to be smoky & spicy you could substitute canned chipotle peppers for the paprika and cayenne. I used Sweet Baby Ray's on this last batch and it was too sweet for me. Try to find a BBQ sauce that suits your taste.

I am a crockpot skeptic, but this recipe really works!

Picnics are way more fun as a grown-up...even when it's -11 outside!

1 large 3+ lb. pork shoulder or Boston butt
2 medium onions, sliced
1-2 c. water
1 chicken boullion cube
2 bay leaves
1 Tbsp. paprika
1/2 tsp. allspice
1 pinch cayenne
salt and pepper
1 jug BBQ sauce

Rub the spices onto the pork. You don't actually have to rub them on, but I find it's easier to gauge the quantity when I do it this way. Place the meat, bay leaves, boullion cube, and onion slices into your slow cooker. Add just enough water to cover the bottom of the crock with 1/2" water.

Cover and set to LOW for 8 hrs or so. Pork should be pull-apart tender when you get home.

Drain and reserve the precious liquid, save the onions. Take the pork out and let it cool enough to handle. Pull it apart into shreds and add it back into the crockpot. (This cult will usually be bone-in...remove bones and discard). Put the onions back into meat and a little of the meat juice. Add the BBQ sauce and crank the heat back up to HIGH. Go watch a Netflix episode as it heats through.

If you don't want a saucy style, add more salt and meat juice to the meat until it is delectable. Serve as-is or with mustard sauce.

I highly recommend the hedonistic option of toasting your bun and then brushing it with a little of the pork fat that rendered off.

Sunday, November 17, 2013

Sukuma Wiki - African Collard Greens

Eating your greens has never been easier! (Though no one in this family has ever thought it was hard). This makes a hearty side dish with any kind of winter greens--collards, kale, turnip greens. In fact, I don't think this truly needs a main course. It would be great with baked sweet potatoes or polenta. I got the recipe from The Noshery.

Dan's requested birthday dinner--hard to say no to a request for collard greens, especially when they're only $0.69 a (huge) bundle at Cub!
2 bundles collard greens
1/2 lb ground beef
1 large onion, sliced
3 Roma tomatoes, seeded and diced
1 beef bullion cube in 3/4 c. boiling water
1 Tsp. Maggi seasoning (or soy sauce)
3 cloves garlic, minced
2 tsp. ginger, minced
2 tsp. cumin seed
1 tsp. ground coriander
1/2 tsp. allspice
1 tsp. sugar
1 tsp. vinegar
salt to taste
oil for cooking

Wash the collard greens thoroughly. Grasp the stem in one hand and pinch the leaves together in the other and pull out the stems. Lay the leaves flat (start with the biggest leaf) and when you have 6-8 in a pile, roll  up tightly into a tube. Cut crosswise into thin chiffonade. I call this green spaghetti!

Cook the beef and break up the chunks as you cook so that is fine and thoroughly cooked. Drain off the excess liquid and turn up the heat so it starts to crisp. Stir in the cumin seeds, garlic, and ginger and continue to sizzle. Then add the onions and sizzle longer. Stir in the coriander, allspice, and Maggi. Start adding the greens--if your pan is small, add a batch, put the lid on until it cooks down, and then stir in more greens. Once they are all in, mix in tomatoes and add the beef boullion and simmer the whole mess for 15 minutes with the lid on.

Adjust the spices with salt, vinegar, and sugar and simmer for 5 more minutes.