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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Slow-Cooked Pulled Pork On Freshly Baked Ciabatta Rolls

Let's Dish

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Having worked in the barbecue industry for over 30 years, I  believe any cabbage slaw should be a part of your pulled pork sandwich. It just adds another layer of flavor and great texture to the sandwich.

I made a Fennel slaw for my Slow Cooked Pulled Pork sandwich and If you’d like my recipe, click the link at the bottom of this post.

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My Chipotle And Cola Crock-Pot Pulled Pork recipe is super delicious and really easy to make. For that recipe, just click on the link at the bottom of this post. This time I’m making my Slow Cooked Pulled Pork and using my Dutch oven to do all the work. I’m using a bone-in pork shoulder or better know as a pork butt.

This time, I’m making a really easy wet rub that can be done in the food processor. One great thing about this recipe is, you can make the wet rub in advance. I’ll explain.

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Equipment: Dutch Oven, Food Processor
Prep Time: 10 minutes
Inactive Prep Time 24  hours (at least overnight)
Cook Time: 4 hours 40 minutes
Total Time: 4 hours 50 minutes

Ingredients For Wet Rub:
1 large onion quartered
4 cloves of garlic, roughly chopped
2 tablespoons of Champagne wine vinegar (white vinegar is fine)
1/4 cup light brown sugar
2 tablespoons chili powder
2 tablespoons  ground cumin
1 tablespoon ground mustard
2 tablespoons Kosher salt
1 teaspoon freshly cracked black pepper
1 tablespoon dried oregano
1 tablespoon paprika
2 tablespoons of onion powder
2 seeded Chipotle peppers, roughly chopped
2 teaspoons of the adobo sauce (from the can of chipotle peppers)
1/4 cup water

Ingredients:
4 to 5-pound (covered in the wet rub) bone-in Pork shoulder
2 large onions quartered
1/2 cup unsalted chicken broth

Directions For Wet Rub:
Place all of the above ingredients into a food processor. Process until all the ingredients are combined. Place the pork butt (pork shoulder) on a sheet pan and massage the wet rub all over the pork. Even in all of its crevices. Wrap tightly in plastic wrap and refrigerate for 24 hours (at least overnight).

Directions For Braising Pork:
Preheat oven to 350 degrees F.
Place the quartered onions in the bottom of the Dutch oven.  Place the pork butt, fat side up, resting on top of the onions, and pour in the chicken broth. Place the lid on and transfer the pot to the oven. Cook for approximately 4 to 4-1/2 hours, or until pork is tender.  When you remove the pork from the pot, the meat should want to fall apart and away from the bone.

Place the pork onto a sheet pan. Turn the stove on medium-high heat, bring the liquid in the pot up to a boil, turn the heat down to a simmer and reduce the liquid in the pot by half. This should take about 10 minutes. While the liquid is reducing, remove the bone and the fat cap. Use two forks to shred the pork.  Once all the pork is shredded and the liquid has reduced, add the pork back into the pot. Turn the pot down to the lowest setting to keep warm, cover until ready to serve.

To Serve:
Butter and grill Ciabatta rolls. Top with my Fennel Slaw and sliced Bread Fast Homemade Pickles.

Fennel Slaw

 

Fast Homemade Pickles

 

Crock Pot Chipotle And Cola Pulled Pork

 

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Chicken Cacciatore

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A very dear friend of mine, Chris, who just happens to be a fireman with the Orlando Fire Department, shares my passion for cooking and delicious food.

Chris and I were talking recently, he told me that he would like to make a dish for the men and women at the department. I knew just the recipe I wanted to share. I thought my recipe for Chicken Cacciatore would be perfect.

This dish is one that braises chicken low and slow and is basically done in one large pot. I’ve made it on top of the stove, but it can be done, just as easily, in a large disposable pan with a tight-fitting lid, in the oven. Delicious and easy, this recipe can easily be translated into serving a large number of people.

For this recipe, I chose a Pappardelle pasta. Pappardelle is a thick cut pasta.  This style of pasta allows the sauce to cling to the noodles really well.  Egg noodles would also work great and are readily available in most grocery stores.

Equipment: 2 baking rimmed baking sheet pans, 6-quart Dutch Oven
Prep Time: 20 minutes
Cook Time For Roasting Chicken: 20 to 25 minutes
Total  Time: 1 hour 45 minutes
Yields: 4 servings

Ingredients For Chicken:
4 bone-in skin-on chicken breast cut in half
4 tablespoons olive oil
Kosher salt, black pepper, dried rosemary- liberal sprinkling

Ingredients:
1 diced onion
2 pints of sliced mushrooms
1 red and yellow bell pepper diced
4 cloves of minced garlic
1 tablespoon of Kosher salt
1 teaspoon of black pepper
1-1/2 tablespoons dried oregano
1 teaspoon of garlic powder
1 tablespoon of dried thyme
1 tablespoon of dried basil
1 teaspoon of dried rosemary
1 tablespoon of dried parsley flakes
1 teaspoon of tomato paste
1 tablespoon of light brown sugar
1 tablespoon of flour
1/2 cup of white wine (Chardonnay)
1/2 cup of unsalted chicken broth
1 28-ounce can of San Marzano whole tomatoes with juice
1 15-ounce can of fire roasted diced tomatoes with juice
1 16-ounce package of Pappardelle or egg noodles
1 package of fresh basil leaves

DirectionsFor Roasting Chicken:
Preheat oven to 350-degrees F.
Take the 4 chicken breasts and cut them in half (giving you 8 pieces) as shown in the pictures above. Lay them out, skin side up, on the baking sheets. Using a paper towel, pat and dry each piece really well. This will allow the chicken to brown nicely. Drizzle about 1 tablespoon of olive oil over each piece and rub the oil all over the top of each one. Next, liberally sprinkle Kosher salt,  fresh ground black pepper, and dried rosemary over each of the pieces.

Tip: Be sure to crush the dried rosemary between your fingers to release their oils.

Bake for 20 minutes in the oven. Switch the oven to broil. Let the chicken continue cooking, another 5 minutes, or until the skin is crisp and golden brown.

Note: If your oven does not have a broil option, then turn the temperature up to 450-degrees F., keeping a close eye on the chicken. Let the chicken brown and crisp up that way. Remove from the oven and set aside until needed.

Directions For Stove Top Method:
In a preheated Dutch oven on medium heat, add in the olive oil and diced onions. Sprinkle in some Kosher salt and pepper, to taste, to start the onions sweating. Stir the onions for a minute, then add in the diced bell peppers and mushrooms. Continue sautéing the veggies, another 5 minutes.

As the veggies start to release their water add the minced garlic, tomato paste, and spices. Continue stirring all the ingredients together. At this point, sprinkle in 1 tablespoon of all-purpose flour and stir that through. Next, add the white wine and chicken broth. Let that come to a bubble and cook for another 5 minutes.

Moving forward, add in the whole tomatoes, fire roasted diced tomatoes and brown sugar. Using a wooden spoon, break up the whole tomatoes and stir. Add back into the pot the precooked chicken pieces. Make sure they are not completely submerged. Bring everything back up to a boil, reduce to a simmer and cover. Let everything simmer together on low for another 45 minutes, until chicken is nice and tender.

Transfer the chicken pieces carefully to a plate. This time, keep the lid off, turn the heat somewhere between medium to med-high heat. Let the sauce come up to a bubble, stirring occasionally, cook for another 5 minutes. Once the sauce has thickened, turn the heat off and add in the fresh basil leaves. Stir the basil throughout the sauce.

Have a pot of the boiling salted water ready so while the sauce is thickening on the stove, you can drop the pasta and everything will be done at the same time.

To serve, place the pasta in the bottom of each serving bowl. Top with two pieces of chicken and ladle this delicious sauce over the top. Garnish with fresh basil.

Directions For Making More Than 4 Servings At One Time:
Equipment: Large disposable foil pan with tight-fitting lid, and 1 large or more than 2 1/4 sheet pans.
Preheat oven to 350-degrees F.
Prepare and precook the chicken the same as above.
Adjust all the ingredients, from the (4 chicken breasts) 4 servings above to the amount you intend to make.

Add all the ingredients to the large foil pan. Mix all the ingredients together. Next, place precooked chicken on top making sure not to completely submerge the chicken. Place the lid on tightly. Bake for 1 hour. Remove the lid, remove the chicken from the pan and place onto a plate covered with foil to stay warm. Note: Check to make sure chicken temperature is at 165 degrees internally, and nice and tender. Due to the fact that cooking on top of the stove in comparison to oven cooking times may vary.

Pour the sauce from the pan into a large pot. Turn the burner to medium to med-high heat. Let the sauce cook down and thicken, stirring occasionally. While the sauce is starting to reduce, have a pot of salted boiling water ready, drop the pasta. Cook the pasta according to the package. Once the sauce has thickened, turn the heat off, stir in the fresh basil leaves.

To serve, place pasta in the bottom of the single serving porcelain bowl. Place two pieces of chicken on top, and generously ladle the sauce over the chicken. Garnish with fresh basil.

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Apricot And Soy Glazed Pork Tenderloin On A Bed Of Cannellini Beans With Sauteed Spinach

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This recipe is elegant and yet so easy to pull together for entertaining. The above pictures are ones I took the very first time I made my Apricot And Soy Glazed Pork Tenderloin On A Bed Of Cannellini Beans With Sautéed Spinach and boy it was delicious. I thought I’d test the recipe out on a few friends and get their opinion. It was definitely a winning dish. I did, however, make one change and that was to use the pan drippings to make this wonderful sauce to drizzle over the top.

Let’s get started.

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First, I’m going to start with the marinade.

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If you’ve never worked with fresh ginger, please don’t feel intimidated by using this amazing root (used as a spice) in your recipes. All you need to do is, use a small spoon to scrape off (or peel) the outer skin. You can grate fresh ginger using a Microplane or, for this application (recipe), use a sharp knife to cut the piece of ginger lengthwise, leaving two half moons. Slice the half moons lengthwise then dice, similar to prepping a carrot. The flavor is awesome!

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Sauteed Spinach With Garlic

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Prep Time: 10 minutes
Inactive Prep Time: 2 hours
Cook Time: 35 to 40 minutes
Total Time: 50 minutes
Yields: 6 servings
Equipment: 4- quart Dutch oven, 1 gallon-size zip-lock baggie, 12-inch sauté pan, Chef’s knife

Ingredients For Marinade:
2 pork tenderloins
1 3-inch piece of fresh ginger, small dice
5 cloves garlic, minced
1 cup apricot jam
1/4 cup soy sauce, low sodium
1/2 cup olive oil, plus 1 tablespoon
1 teaspoon crushed red pepper flakes

Ingredients For Cannellini Beans:
3 15-ounce cans of Cannellini beans, rinsed and drained
1 tablespoon of olive oil
1 tablespoon of unsalted butter
2 leeks, cleaned and thinly sliced into half moons
3 cloves of garlic, minced
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 cup unsalted chicken broth

Ingredients For Gravy.
1 1/2 cups of unsalted chicken broth, plus 2 tablespoons
1 heaping tablespoon cornstarch

Ingredients And Directions For Sautéed Spinach With Garlic:
Refer to the link below, doubling the recipe for this dish.

Preheat oven to 450-degrees F.

Directions:
Place the 2 pork tenderloins along with minced garlic and chopped ginger into the zip-lock bag. In a medium-size bowl add apricot jam, low sodium soy sauce, olive oil, and crushed red pepper flakes, whisk to combine. Pour the mixture into the baggie. Let as much of the air out of the bag as possible, then zip it closed. Massage the marinade all over the pork. Place the pork into the frig for a minimum of 2 hours, longer is even better.

Now to get started on the Cannellini beans. I love to use Cannellini beans for this dish because they have a really creamy feel to them and they absorb flavors really well.

When you’re dealing with leeks you just want to use the white and light green parts of the leek. Cut the top (the dark green leaves) and bottom (the root), like you see in the top pictures. Leeks have so many layers to them, you want to rinse them really good and get any sand or dirt that may be trapped between the layers. Once that’s done, cut them in half lengthwise and slice into thin half moons.

In a Dutch oven over medium-high heat add  1 tablespoon of olive oil, 1 tablespoon of unsalted butter, the sliced leeks, Kosher salt, and fresh ground black pepper. Sauté the leeks for 2 to 3 minutes or until soft, stirring occasionally. Next, add the minced garlic, stir through, cooking for 1 minute more. Add unsalted chicken broth, bring to a boil, reduce the heat to low then add in the Cannellini beans. Stir to combine and continue to cook for 5 minutes. Turn the heat off, place the lid on to keep warm.

At this point, you’d want to start the spinach for this dish. For my recipe, Sautéed Spinach With Garlic, click the link at the bottom of this post.

Preheat a large sauté pan on medium-high heat. Using a pair of tongs remove the marinated pork tenderloins from the baggie, (be sure to scrape off any ginger or garlic stuck on the pork, allowing as much of the excess marinade drip back into the baggie) placing them into the hot pan. Sear the pork for 3 minutes on each side. Place the pan into the oven and continue cooking for 10 minutes.

Next, transfer the pork tenderloins to a large plate and cover tightly with foil. Place the pan over medium-high heat and add unsalted chicken broth. With a wooden spoon, scrape all the brown bits from the bottom of the pan. Let bubble for 1 to 2 minutes.

In a small bowl, add 1 heaping tablespoon of cornstarch with 2 tablespoons of unsalted chicken broth, whisk together until smooth. Add the cornstarch mixture to the pan and continue whisking until the sauce comes back up to a bubble and begins to thicken, around 2 minutes. Turn the heat off, the sauce is done.

To plate this dish, I lay out all those delicious Cannellini beans on the bottom of a large serving platter. Then around one side, I spoon on the Sautéed Spinach With Garlic. I carve the pork into 1 1/2-inch thick slices and lay them on top of the beans. Finally, I just drizzle that amazing sauce all over the top.

There you have it, my Apricot And Soy Glazed Pork Tenderloin Over A Bed Of Cannellini Beans With Sautéed Spinach.

 

Sauteed Spinach With Garlic

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