Pork and Pinto Asado de Boda

This is a rich pork chili dish, that I understand is not far from that commonly served at weddings in Mexico (de Boda). I was trying to reproduce a pork-in-red-chili dish I used to have in grad school in Fort Collins, Colorado. Downtown, across the railroad tracks was a classic Mexican food dive, long gone now. I think their red chili was a bit thinner and sharper, and had no beans. Adjust according to your taste!2 lbs boneless country-style pork ribs, cut to 1-inch cubes

Asado red chili sauce:
1/2 cup whole almonds
6 dried Guajillo chili peppers, stemmed and seeded
3 cloves garlic
1 oz dark chocolate
1/2 cup golden raisins
1/2 tsp cumin
1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg

2 cups water
1 onion, diced
1 jalapeño pepper, diced
1 15-oz can pinto beans, drained

Start by browning the meat in a medium Dutch Oven or tagine dish, in three batches. Salt and pepper to taste. As the meat browns, heat a skillet to medium heat and toast the almonds dry, shaking gently, for about five or so minutes, until they just turn brown and begin to smell very fragrant. Tip almonds into a blender. Next, add the dried chilies and toast for about five minutes, shaking often, until the chilies begin to smoke and also smell fragrant. Tip into the blender.

Preheat oven to 325F. Heat water almost to a boil. Remove pork to a bowl as each batch browns. After the last batch, add the onion and jalapeño to the pot and brown for about five minutes. Tip onion mixture into blender. Add remaining sauce ingredients to the blender, along with the water. Blend to a very smooth sauce.Return pork to Dutch oven or tagine and pour sauce over pork. Stir to mix, cover and bake for an hour. Go for a bike ride, visit an art gallery, or touch base with a friend. After an hour, stir pork and add the beans and about 1/2-1 cup water, as needed for a nice sauce consistency. Cook another hour, stirring two or three times. Adjust water as necessary to form a rich sauce. Serve with warmed flour tortillas. Serves 6.

Broccoli Walnut Blue Cheese Croustade

Always keep a package of puff pastry in your freezer. As soon as you use it, replace it immediately, even if you have no idea how you will use it - I swear it will come in handy. Need an appetizer? Scatter a few nice savories and cheese about a puff pastry sheet and - viola! You have appetizer.1 cup walnuts
3 cloves garlic
3 cups broccoli flowerets, chopped to 1/2-inch pieces
About 12-15 grape tomatoes, sliced in half lengthwise
1 small jar marinated artichoke hearts, chopped coarsely
1 Tbsp olive oil
1 tsp dried rosemary leaves
1/2 cup grated Fontina cheese
1/2 cup crumbled blue cheese
1/2 cup coarsely grated Parmesan cheese
2 12x12-inch squares of puff pastry, thawed

Preheat the oven to 375F. Toss the walnuts into a single layer on a baking sheet. Toast the walnuts in the oven about five minutes, or until they are very aromatic, being very careful not to burn them. Tip the walnuts into a small food processor. Add the garlic to the walnuts, and grind only just to a coarse meal, being careful not to grind too much to form a paste.

Spread the walnut-garlic meal about the two pastry squares. Toss the broccoli and tomatoes in a bowl with the oil and rosemary. Salt and pepper to taste and mix well. Spread veggie mixture eveny on top of the walnut spread. Scatter artichokes about other veggies. Finally, top the veggies with the fontina and blue cheeses, then the Parmesan cheese. Bake about 20 minutes, watching carefully towards the end, until the cheese is bubbly and browned, but not burnt. Makes 2 tarts, enough for appetizers for 6.

Cashew Tofu Lo Mein

1 package tofu, pressed to remove moisture, cut to 1/2-inch cubes
2 broccoli crowns, cut into small pieces
1 1/2 cup sliced carrots
1 small onion, thinly sliced into half moons
2 cloves garlic
1-inch piece fresh ginger, minced
8 oz lo mein noodles, or other dry noodles
1/2 cup cashews
2 green onions, sliced on a bias
1 Tbsp toasted sesame seeds

Sauce:
2 Tbsp Hoisin sauce
1 Tbsp soy sauce
1 Tbsp fish sauce (nam pla), or soy sauce
1 Tbsp sesame oil
1 Tbsp rice vinegar
1Tbsp peanut butter
1/4 cup pale dry sherry
1/2 tsp chili paste with garlic

Bring a medium pot of salted water to a boil and cook noodles, until al dente. Drain, rinse well to cool quickly, drain and set aside.

Meanwhile, stir fry the tofu in a wok over high heat in a bit of canola oil. Salt and pepper generously. Cook about 5-7 minutes, until tofu browns well on several sides. Set tofu aside. Reheat wok and stir fry broccoli, onion and carrot in a bit of canola oil for about another 5-7 minutes, until the veggies are heated through and just crisp-tender. Add the garlic, ginger and cashews and cook another 2 minutes.

Whisk together the sauce ingredients together well. Stir into the veggies in the wok over medium heat. Add the noodles and toss gently, but thoroughly to mix well. Fold in the tofu. Top lo mein with green onion and sesame seeds and serve immediately. Serves four.

Tilapia Braised with Tomato Leek and Mushroom

4 tipalia fillets

8 oz whole mushrooms, thickly sliced
1 Tbsp butter and 1 Tbsp olive oil
1 large leek, cleaned, and diced
4 plum tomatoes, diced
2 cloves garlic
1/2 cup dry white wine
Dash dried dill
1 Tbsp fresh parsley, minced

Heat a large skillet to medium-high heat and toss in the mushrooms. Sizzle and sear the mushrooms for about five minutes, shaking often, until they release their water and begin to dry again. Transfer mushrooms to a bowl. In same skillet, melt butter and oil and add leeks. Sauté for about five minutes until just beginning to soften. Add tomatoes and keep heat at medium high to caramelize the tomatoes a bit. Add a bit of oil oil if necessary and cook until the veggies are soft and sweet, about ten minutes total. Add garlic and cook another minute or two. Add salt and freshly ground pepper to taste.

Return mushrooms to skillet and mix well with tomatoes and leeks. Pour wine into veggies and stir. Place fish fillets on top of veggies, sprinkle dill and parsley on top of fillets, and cover skillet. Reduce heat to a low simmer and cook about five or so minutes, until the fillets are cooked through. Serve with sliced lemon or lime. Serves four.

Huevos Diablo - Spicy Devild Eggs with Avocado

We love deviled eggs, and they are so straightforward to make - but don't overcook the egg or you will have tough whites and green, sulphurous yokes - yuk. This approach to lightly cooking the egg is from Jacques Pépin - a master egg cooker. Lots of other things go well with deviled eggs - like chopped cooked shrimp, capers or maybe chopped mini dill gherkins. Use a good mayo and feel free to add a robust curry powder - always welcome.12 eggs
1 ripe avocado
1/2 tsp chili powder
1 tsp Tabasco or other hot sauce, or to taste
1/2 tsp dill
Salt and freshly ground pepper to taste
1 Tbsp lime or lemon juice
1/4 cup good real mayonnaise

Bring 6 cups water to a boil in a pot. If you have one, use a push pin a pierce a tiny hole in the platter side of each egg. Submerge eggs in boiling water, return to a boil, reduce to just under a boil and start timer for 10 minutes. Eggs cooked this way keep a soft white and the yoke is still moist, never dry and green and sulfurous.

After 10 minutes, remove eggs from heat, drain hot water and refresh with cold water. Ad a few cups of ice If possible,otherwise change the water a few times to cool the eggs down as fast as possible. Drain the water and shake the pot to crack the eggs. Peel the eggs and slice in half lengthwise. Flick the yolks out into a small bowl and add everything except the avocado. Set egg whites aside. Using a fork, whip everything together to make a fairly smooth filling.

Cit the avocado in half lengthwise. Remove the pit and skin. Dice carefully into 1/4-inch pieces. Gently fold avocado into yolk filling. Carefully spoon filling into egg whites, distributing evenly. ,place yolks on a serving platter and sprinkle with additional chili powder.

Fruit Salad with Pineapple and Coconut

About 3-4 cups diced seedless watermelon
About 2 dozen green grapes, sliced in half lengthwise
1 ripe fresh pineapple, peeled, cored and cut into 1/2-inch dice
About 1 rounded Tbsp grated coconut
About 2 Tbsp orange liquor
Juice and zest of 1/2 lime

Mix all ingredients except the coconut together in a bowl. Allow to macerate about 30 minutes. Turn salad into a serving bowl and top with the coconut flakes.

Cook's Note: A Tbsp of julienned fresh basil is awesome with this salad - I love pairing watermelon with fresh basil. Can't wait for summer herbs!

Southwestern Chicken and Black Bean Puff Pastry Roulade

This puff pastry roulade is packed with flavor and surprising textures. The cream cheese base is a welcome smooth and rich offset to the full Southwestern flavors baked in.
1 small green pepper, cut into matchsticks
1 small red pepper, cut into matchsticks
1 small yellow pepper, cut into matchsticks
1 jalapeno pepper, diced
1 onion, thinly sliced into half moons
1 clove garlic, minced

2 12-inch square sheets puff pastry

1 8-oz package cream cheese
1 clove garlic, peeled and halved
2 green onions, coarsely chopped
Palmful of cilantro leaves
Dash salt and pepper to taste

2 cups cooked chicken breast, shredded
1 tsp chili powder
1/2 tsp cumin
1 15-oz can black beans, drained
6 oz. cheddar cheese, grated

1 egg beaten with 1 Tbsp water

In a large skillet, sauté the peppers and onions in a bit of olive oil over low heat for about 10-15 minutes, until softened and beginning to caramelize. Add the garlic during the last 2-3 minutes of cooking.Meanwhile, in a food processor, pulse together the green onion, garlic and cilantro. Add the cream cheese, salt and pepper and blend until smooth.

Preheat oven to 375F. Lay out each puff pastry on a clean surface sprinkled liberally with flour. Roll the dough out a bit to make a 12x14-inch rectangle. Spread half the cream cheese mixture on each pastry sheet, leaving an inch border at each edge. Toss the chicken with the chili powder and cumin. Top the cream cheese on each pastry sheet with half the chicken, and then half the peppers. Continue by topping the peppers with half the black beans.Finally top with the cheese. Fold one side of the pastry over lengthwise, stretching the edge a bit more than halfway across the middle. Paint the edges of the pastry with egg-wash and then fold the other half of the pastry over the first half, overlapping a bit. Seal both ends of the roulade with the tines of a fork, and paint the whole pastry crust with the egg-wash. Sprinkle the crust with a bit of chili powder and some dried Italian herbs or oregano. Transfer each roulade to a separate oiled baking sheet. Bake for about 30 minutes, until the pastry is crispy and golden brown. Serves 6.

Hoppin' John

This is a classic dish as a main course or paired as a side. I am happy to use the wonderful pottery casserole I made with the artisan assistance of my dear friend, Young Sweet Anne! Hoppin' John means black-eyed peas, but I am not necessarily such a great fan of black-eyed peas, and you could also use other beans such as navy beans for a similar result. You may have to adjust cooking time a few more minutes with navy beans, however. Either way, this is a classic preparation to keep in your repertoire.
1 lb dried black eyed peas, picked over, rinsed and drained
1/4 lb bacon, or a good ham, diced
1 large onion, diced
2 carrots, peeled and diced
2 stalks celery, peeled and diced
1 jalapeño pepper, minced
2 cloves garlic, minced
1 Tbsp Cajun Bayou seasoning
1 Tbsp Dijon mustard
1 quart of water
1 can diced tomatoes
1/2 tsp salt

In a large pot or pressure cooker, cook the bacon until just beginning to brown. Add the onion, celery, carrot and jalapeño, and cook another 8-10 minutes, to soften and begin to caramelize the veggies. add the remaining ingredients up to the water.
If using a pressure cooker, cover, bring to high pressure, reduce heat and cook 10 minutes. Remove from heat and allow pressure to reduce naturally, about another 10 minutes. If cooking conventionally, bring to a boil, stir, reduce to a simmer, cover and cook about 45-60 minutes, stirring every 15 minutes, until beans are tender. I did these beans in a pressure cooker which I think is a GREAT answer to energy utilization in the kitchen - and convenience! Buy one; I implore you.

When beans are cooked, add the salt to taste, and tomatoes and simmer another 30 minutes, stirring vigorously 3-4 times, to cream-up the texture.Hoppin' John not only supposedly brings good luck on New Year's - a tradition throughout the New Orleans Cajun community - but frankly brings good luck as a pairing to roasted meats - an example here is chicken, kielbasa, brown sugar and wine vinegar; try it.

Coconut Sesame Pork Tenderloin over Polenta with a Shiitake Mushroom Ragout

1 pork tenderloin, cut into 2-inch pieces (tournedos)
2 Tbsp coconut butter (I use Trader Joe's)
2 Tbsp butter

1/2 cup polenta cornmeal
2 cups chicken broth
Palmful fresh parsley, minced
1/4 cup grated Romano or Parmesan cheese
2 Tbsp butter
2-3 Tbsp half and half or light cream

1 cup dried shiitake mushrooms
2 tsp capers, drained
1 shallot, chopped
2 cloves garlic, minced
2 tsp sesame oil
1/4 cup dry white wine
1 Tbsp butter

Place shiitake mushrooms in a medium bowl of very hot water. Allow them to reconstitute for at least 15 minutes, flipping them over every once in a while. When they are soft, chop into 1/4-inch pieces, discarding the tough center stem, if necessary. You should have 1/2-3/4 cup.

In a large skillet, melt the butter and coconut butter over medium-high heat. Brown the pork tournedos for about 3-5 minutes on each side. Salt and pepper to taste as you cook the pork.

Meanwhile, bring the chicken broth to a boil in a small pot. Slowly whisk in the polenta and reduce heat to a low simmer. Cover and cook about five minutes.

When the pork is done, remove to a plate, cover with foil, and place in a warm oven. Add the mushrooms, capers and shallots to the skillet and sauté about 3-5 minutes to soften the shallot. Add the garlic and the sesame oil and cook another 2 minutes. Add the wine and bring to a boil. Whisk in the butter and remove from the heat.

Whisk the parsley, cheese, butter and half and half into the polenta. Divide the polenta among four plates. Place one or two tournedos on top of the polenta. Spoon some of the mushroom caper sauce on top of the pork and polenta. Serves four.