Pork Belly Skewers with Asian Chile Sauce

Pork Belly Skewers with Asian Chile Sauce

 

Ingredients:

 

 

For brine:

-2 tsp fennel seeds, toasted

-4 tsp coriander seeds, toasted

-1 gallon water

-1 1/3 cups kosher salt

-2/3 cup sugar

-3 (4-5 inch) fresh red chilies, thinly sliced

-1 tbsp. black peppercorns

-2 shallots, sliced

-3 garlic cloves, smashed

 

For pork belly:

-3 lbs. pork belly, skin discarded

-2 tbsp. vegetable oil

-1 medium onion, cut into 6 wedges

-1 head of garlic, left unpeeled and halved crosswise

-2 shallots, halved lengthwise

-2 cups chicken stock or reduced-sodium chicken broth

 

For Chile sauce:

-2 tbsp. Asian fish sauce

-1 cup grated palm sugar or light brown sugar

-1/4 cup fresh lime juice

-1/4 cup rice vinegar

-1/4 cup cilantro, chopped

-4 (3 inch) fresh red chilies, chopped

-6 garlic cloves, chopped

 

Equipment:

-20-30 (4-6 inch) wooden skewers, soaked in water for 1 hour

 

 

Directions:

 

Brine pork belly:

Bring all brine ingredients to a boil in a 6-quart pot, then simmer, uncovered, 20 minutes. Cool brine to room temperature, then chill until cold. In a roasting pan, cover pork belly with brine, then chill  24 hours. Remove pork belly from brine, and rinse under cold water. Pat pork belly dry.

 

Braise pork belly:

Set pressure cooker to sauté setting, heat oil until it shimmers, then cook onion, and shallots, stirring occasionally, until golden, about 5 minutes. Add stock and bring to a  boil, scraping up brown bits. Add pork belly. Cover and lock lid in place. Select high pressure and set timer for 45 minutes. When audible beep sounds, use Natural Pressure Release for 15 minutes then use Quick Pressure Release to complete. When float valve drops, turn off. Remove lid, tilting away from you to allow steam to disperse.

Remove pork belly (reserve braising liquid for another use) and cool to room temperature.

Wrap tightly in several layers of plastic wrap and chill, pressed between 2 baking sheets with a weight (such as four 28 ounce cans) on top, 2-4 hours.

 

Make chile sauce:

Puree all sauce ingredients in a blender.

 

Skewer pork belly:

Bring pork belly to room temperature, about 30 minutes. Cut lengthwise into 1 inch strips, then cut each strip crosswise into 1/3 inch-wide pieces. Thread 2 or 3 pieces onto a skewer and brush with chile sauce.

 

Prepare grill:

If using a gas grill, preheat all burners on high 10 minutes, then adjust heat to medium high.

 

Grill pork belly:

Oil grill rack, then grill pork belly, turning occasionally and basting with chile sauce once more, until well browned on all sides, 3-4 minutes total. Brush with more chile sauce to serve.

 

 

 

Milk-Braised Pork Shoulder with Vegetables

 

Milk-Braised Pork Shoulder with Vegetables

 

 

 

Ingredients:

 

 

-2.5 pounds of pork shoulder, trimmed and cut into 1 inch cubes

-1 tbsp. coarse kosher salt

-1/2 tsp. ground cinnamon

-1/2 cup (1 stick) butter

-1/2 cup all-purpose flour

-1 medium white onion, chopped

-1 large carrot, chopped

-1 large celery stalk, chopped

-1/4 pound pancetta, chopped

-2 cups dry white wine

-2 cups whole milk

-2 (28 oz.) cans plum tomatoes in juice, pureed with juice in blender in batches until smooth

 

 

Method

 

Place pork in large bowl. Combine coarse salt and cinnamon in small bowl. Sprinkle salt mixture over pork, tossing to coat evenly. Cover and chill overnight.

 

Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low and cook 2 minutes, whisking often (do not let allow roux to brown). Remove from heat; cover and let stand until ready to use.

 

Chop vegetables. Set pressure cooker on sauté setting, cook pancetta until it begins to brown and fat is rendered, about 6 minutes. Add vegetables to pot and sauté until they begin to brown, about 6 minutes. Add pork and sauté until brown, about 7 minutes. Add wine and bring to boil, stirring up browned bits. Add milk and bring to simmer. Add tomato puree, then whisk in roux. Cover and lock lid in place. Select High Pressure and set timer to 50 minutes. When audible beep sounds, use Natural Pressure Release for 15 minutes then use Quick Pressure Release to complete. When float valve drops, turn off. Remove lid, tilting away from you to allow steam to disperse. Lastly season with salt and pepper.



 

 

Herb & Citrus Marinated Swordfish

Herb and Citrus Marinated Swordfish

 

 

Ingredients:

 

1 orange, juiced and zested

1 lime, juiced and zested

1 lemon, juiced

1 tsp. fresh thyme, chopped fine

1 tsp. fresh oregano, chopped fine

1 tsp. cilantro, chopped fine

1 tsp. fresh rosemary, chopped fine

1/2 cup canola oil

4 (6-oz) swordfish steaks

Kosher salt and ground black pepper to taste

1/4 cup canola oil

 

 

Directions:

 

Combine all the ingredients except the last three in a bowl.

 



Season the fish with salt and pepper. Place the swordfish in a large baking dish or on a baking sheet and pour the mixture over them. Marinate for 30 minutes to an hour.

Preheat canola oil in a large sauté pan on medium heat.

Cook the swordfish 3-4 minutes per side, then repeat with the other steaks.

Crab Stuffed Tilapia

Crab Stuffed Tilapia

 

Ingredients:

 

1 tbsp. butter

1 green onion, minced

1/2 small red bell pepper, small dice

1 jalapeno pepper, minced

1 tbsp. all-purpose flour

1/4 cup heavy cream

2 egg yolks

1 tbsp. Dijon mustard

1 tbsp. fresh chives, chopped

1 tsp. cayenne pepper

1 tsp. Old Bay Seasoning

1/2 lb. claw or lump crab meat

Kosher salt and ground black pepper to taste

4 (4-oz) tilapia fillets

 

Directions:

 

Preheat oven to 400 degrees Fahrenheit.

 

Melt butter on medium heat in a 9-inch sauté pan. Add vegetables and cook until soft, about 3-5 minutes. Add flour and stir on medium heat till light blond in color, about 4-5 minutes. Stir in heavy cream, the remove from heat. In a separate mixing bowl, combine egg yolks, mustard, cayenne pepper, chives, and seasoning. Slowly add small amounts of vegetable roux to egg mixture, stirring constantly until well incorporated. Mix in crab meat, season with salt and pepper. Keep cold.

 

Make a small cut into the center of each piece of fish along the length. Do not cut all the way through. Season the pieces of fish with salt and pepper. Place 2 tablespoons of filling into the cut on each fish. Place on a baking sheet lined with parchment paper and bake 10-12 minutes.

 

 

 

 

 

 

 

 

 



Fried Southern Catfish (serve with Tarter Sauce recipe given below)

Fried Southern Catfish

 

 

Ingredients:

 

1 quart frying oil

2 lbs. catfish, 1" cubes

1 cup milk

1 cup buttermilk

1 tbsp. kosher salt, sugar, garlic powder

1 tsp. ground black pepper

1 tsp. paprika

1 tsp. celery seed

1 tsp. cayenne

2 cups all-purpose flour

2 cups cornmeal

 

Directions:

 

Preheat oil in a large heavy bottomed pot on medium-high (350 Fahrenheit).

 

Combine the fish and milks, marinate for 1 hour. Next, combine all the spices, flour, and cornmeal together in a large mixing bowl.

 

Drain the fish from the milks and toss in the flour spice mixture. Begin to fry the fish in small batches, about 4-5 minutes per batch or until the center of the fish is white. Remove and drain on a wire/ cooling rack (can season with extra salt if needed).

 

 

 

Tarter Sauce

 

 

Ingredients:

 

1 cup mayonnaise

1 tbsp. capers, minced

1 tsbp. shallots, minced

1 tsp. anchovies, minced

1 tbsp. sweet relish

1 lemon, juiced

1 tbsp. flat-leaf parsley, chopped fine

 

Directions:

 

Combine all the ingredients together until well combined. Hold in the refrigerator until ready to serve.



Mustard Brown Sugar Glazed Grilled Salmon

Mustard Brown Sugar Glazed Grilled Salmon

 

Ingredients:

 

3 tbsp. light brown sugar

1 tbsp. honey

2 tbsp. butter

1/4 cup whole grain mustard

1 tbsp. whole brown mustard seeds

2 tbsp. soy sauce

2 tbsp. olive oil

1 tbsp. finely grated ginger

Vegetable oil for grilling

Salt and freshly ground black pepper

4 (4-oz) salmon fillets

 

Directions:

 

In a small pot, melt the brown sugar, honey and butter on medium-high heat. Remove from the heat and whisk in mustard, mustard seeds, soy sauce, olive oil, and ginger. Let cool.

 

Preheat a grill pan on medium heat. Brush the salmon with the vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6-8 minutes to medium "doneness," turning once after 5-6 minutes.

 

Remove from the grill when cooked through and top lightly with the remaining mustard brown sugar mixture.



Mahi Mahi with Asian Vegetables

Mahi Mahi with Asian Vegetables

 

Ingredients:

 

4 (4-oz) mahi mahi fillets

2 tbsp. canola oil

1 tsp each kosher salt & ground black pepper

1 tsp each orange and lime zest

3 cups coconut milk

3 tbsp. red curry paste

1/2 tsp sesame oil

2 tbsp. soy sauce

1 cup carrots; shredded

1 cup red bell pepper, julienne

1 cup yellow bell pepper, julienne

1 cup nappa cabbage, shredded

1/2 cup radish, sliced thin

1 tbsp. garlic, minced

 

Directions:

 

Preheat grill or grill pan on high and a medium sauce pot on medium-high.

 

Coat fish with the canola oil, then season with salt, pepper, and zest. Let the fish marinate for 15-20 minutes.

 

Grill the fish for 3-4 minutes per side or until medium (135 Fahrenheit)  then remove and hold.

 

Combine all the vegetables in a large bowl.

 

Pour about 4 oz. of stock into a deep serving bowl, then place 1 cup of vegetables in the liquid. Top the vegetables with a piece of fish and serve.