Moorish-Spiced Pork Kebabs

Adapted from Rustic Spanish by Paul Richardson. Christian Spaniards borrowed the North African spice combination that is traditionally used on lamb. It is very delicious, however may be too spicy for some. You can adjust  the measurements if you desire.

 

Moorish-Spiced Pork Kebabs

  • Servings: 8
  • Time: 8 to 10 minutes cooking time, 24 hour marinating
  • Difficulty: easy
  • Print

IMG_0380

 

Ingredients

  • 1/2 cup olive oil
  • 3 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 tablespoon sweet Spanish smoked ground pepper, Pimenton Dulce
  • 1 1/2 teaspoons cayenne pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried oregano
  • fine sea salt and freshly ground pepper
  • 2 pounds pork loin, cut into 1-inch cubes
  • 2 tablespoons minced garlic
  • 1/4 cup chopped fresh flat leaf parsley
  • 1/4 cup fresh lemon juice
  • lemon wedges for serving

 

Directions

  1. In a small frying pan, combine the olive oil, cumin, coriander, pimenton, cayenne, turmeric, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper. Place over low heat until warmed through and fragrant, about 3 minutes. Remove from heat and let it cool to room temperature.
  2. Place the pork pieces in a bowl and rub the with the spice mixture. Add the garlic, parsley, and lemon juice and toss well. Cover and refrigerate overnight.
  3. Thread the pork pieces on skewers, and sprinkle with salt. Grill or broil, turning once about 4 minutes on each side.

 

 

Advertisements

Individual Beef Loaves

This is part 2 of my vintage recipe series. This one is from Better Homes and Garden circa February, 1939. Fantastic recipe for entertaining!

Individual Beef Loaves

  • Servings: 4 to 6
  • Time: 45 minutes
  • Difficulty: easy
  • Print

IMG_0340

 

Ingredients

For the Beef Loaves:

  • 2/3 cup dry bead crumbs
  • 1 cup milk
  • 1 1/2 pounds ground beef
  • 2 slightly beaten eggs
  • 1/4 cup grated onion
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon sage

For the Piquant Sauce:

  • 3 tablespoons brown sugar
  • 4 tablespoons ketchup
  • 1/4 teaspoon nutmeg
  • 1 teaspoon dry mustard

 

Directions

  1. Soak the bread crumbs in the milk. Add all the beef ingredients in a large bowl and mix well. Form in to a loaf and place in a greased muffin pan. Should make 10.
  2. Mix all the ingredients for the sauce. Spoon the sauce over each loaf.
  3. Bake at 350F for 45 minutes.  

 

Lamb Rolls

A vintage recipe from Better Homes & Garden circa April 1939. We found 2 binders and magazine clippings of recipes in an old house  that we are flipping. For me someone who likes to cook and collect recipes it was like finding a little treasure.

Lamb Rolls

  • Servings: 4 to 6
  • Time: 40 minutes
  • Difficulty: easy
  • Print

IMG_0336 2

Ingredients

  • 2 pounds ground lamb
  • 2 teaspoons salt
  • 1/8 teaspoon pepper
  • 2 sightly beaten eggs
  • 1/2 cup minced celery
  • 1 cup chili sauce
  • 1 1/2 cups of dry bread crumbs

 

Directions

  1. Preheat oven at 350F.
  2. Combine all the ingredients and form into rolls. Should make 12.
  3. Bake uncovered on a rack in a shallow baking dish, for 40 minutes ( I used the broiler pan) 

 

 

Shrimp-Crusted Pork Loin with Chipotle Vinaigrette

This would be a great dish to serve to guests, it makes a nice presentation. The recipe is adapted from the Fresh Fish cookbook by Jennifer Trainer Thompson.

Shrimp-Crusted Pork Loin with Chipotle Vinaigrette

  • Servings: 4
  • Time: 15 to 20 minutes
  • Difficulty: easy
  • Print

IMG_0323

 

Ingredients

For the Pork:

  • 4 (6-ounce) pork loin slices, 1/2 inch thick
  • salt and freshly ground pepper
  • 1 tablespoon of vegetable oil
  • 2 tablespoons of butter
  • 1 tablespoon of chopped garlic
  • 1 tablespoon of fresh cilantro leaves, or parsley chopped
  • 1/4 teaspoon red pepper flakes
  • 1 pound of shrimp (21-25 count), peeled, deveined and patted dry, chopped
  • 1/2 cup of panko breadcrumbs

 

For the Vinaigrette: 

  • 1/2 cup white wine vinegar
  • 2 egg yolks
  • 1 tablespoon of chipotle  peppers in adobo sauce
  • 1 tablespoon of shallot, chopped
  • 1 cup of lightly packed cilantro or parsley leaves, and 1 tablespoon for garnish
  • 1 cup olive oil

 

Directions

  1. Preheat oven to 350F.  Pat dry the pork slices and season with salt and pepper. (flour lightly if desired) Preheat a heavy skillet, coat the pan with oil and sear the pork on each side for 4 to 4 minutes. Transfer to a baking sheet.
  2. In the same pan over reduced heat, add the butter, garlic, 1 tablespoon of cilantro, and the pepper flakes. Saute until the garlic is translucent. Add the shrimp and cook until the shrimp turns pink but not fully cooked. Add the breadcrumbs and stir. Remove the pan from the heat and divide the shrimp mixture among the pork slices by placing a spoonful on top of each. Bake for 10 to 15 minutes or until the pork reads 165F.
  3. To make the vinaigrette: Put the vinegar, egg yolks, chipotle peppers, shallot, and cilantro in a food processor or blender and pulse several times to combine. Drizzle the oil and pulse a few more times.
  4. Drizzle the pork with the vinaigrette and sprinkle with cilantro leaves.

 

Spaghetti and Meatballs

Part 2 of my getting back to basics. There are a lot of recipes on meatballs out there, some add milk, parsley, or cheese. Mine is very basic, the usual seasoning, egg, and breadcrumbs. If I’m serving them with pasta I usually fry them before adding to the sauce, but for soups I like to bake them.  How do you make your meatballs?

 

 

 

Saute` de Veau aux Carottes (Saute` Veal with Carrots)

I love the simplicity of this dish, it’s made with three basic ingredients; veal, wine and carrots. Recipe is courtesy  of Patricia Wells, Bistro Cooking, taken from bistro La Boutarde.

Saute` de Veau aux Carrotes

  • Servings: 4-6
  • Time: about 3 hours
  • Difficulty: easy
  • Print

Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 pounds of boneless veal rump or stewing veal, cut into cubes
  • salt and freshly ground pepper
  • 2 onions cut into thin rounds
  • 1 bottle of white wine such as Muscadet de Sevre-et-Maine
  • 3 bay leaves
  • 2 teaspoons of Herbes de Provence
  • 2 small tomatoes, cored, peeled, seeded and chopped
  • 2 pounds of carrots, peeled and cut into thin rounds

Directions

  1.  In a large pot heat up the olive oil over medium-high heat. Brown the veal on all sides in batches, about 5 minutes for each batch. Remove onto a platter.
  2. Season the veal with sat and pepper. Once done browning all the veal add back to the pot and add the onions and cook to translucent, about 3 minutes. Reduce the heat and add 1 cup of wine. Scrape any bits from the bottom of pan. Stir in the bay leaves, herbs and tomatoes. Cover and bring just to simmer for about 5 minutes. Pour 1 more cup of wine. Cover and simmer gently  over low to medium heat for 1 hour. Stir in the remaining  wine. Cover and simmer for 1 more hour.
  3. Remove the veal from the pan; set aside. Add the carrots. Cover and simmer for another 40 to 45 minutes, till soft. Return the veal to the pan and reheat through and serve.

 

 

Lamb, Peppers and Potato Ragu

Another great recipe from Lidia’s Kitchen! I’ve estimated the measurements of the ingredients from watching the show a few times. She did ladle hot water to the sauce but I didn’t feel it was necessary. However, I did follow her on adding some water to the tomato can to cleanse out any left over sauce and added to the pan.

Lamb, Peppers and Potato Ragu

  • Servings: 4
  • Time: 2 hours
  • Difficulty: moderate
  • Print

Ingredients

2 pounds of boneless lamb leg or shoulder or lamb stew cut into cubes

1/4 pound of pancetta or bacon

4 garlic cloves

1 tablespoon of paprika

1 teaspoon of oregano

1/2 to 1 cup of white wine

1/2 teaspoon of hot pepper flakes or more to taste

1 28 oz can of San Marzano tomato, break the tomatoes in pieces with your hands

4 potatoes peeled and cubed

1 orange pepper sliced

1 yellow pepper sliced

3 tablespoons of olive oil

 

Directions

Add 3 tablespoons of olive oil to the pan over medium to high heat. Season the meat with salt and brown in batches. Set aside. Meanwhile process the pancetta and garlic in a food processor to make a paste. Add to the pan. Stir for a couple of minutes to carmelize.

Place the meat back in the pan. De-glaze the pan with the white wine. Scraping the bottom of the pan. Add the oregano, paprika and hot pepper flakes.  Add the tomatoes and season with a little salt. Bring to a simmer and cover. Simmer for an hour and a half.

Add the potatoes and peppers. Season with a little salt and cover. Cook for another 30 minutes or till the potatoes and meat are tender.