Traditional Bean Pot

When I was growing up in Quebec, the family would gather at Grandma’s house for baked beans breakfast several times a year.  She’d bake fresh loaves of bread and the aromas would be divine.

Grandma would soak her dry beans overnight then cook them slow and low overnight, with Grandpa adding a little water throughout the night.  The beans were prepared simply: salt pork, a whole onion (that uncle Dan would always get to have) and some molasses.  Grandma would serve the beans on mismatched plates, no two alike, and I’d pour Quebec maple syrup on them and scarf then down – bliss.  I’ve eaten my way around a bunch of cities and this meal is still my favorite breakfast.

This year, with Grandma’s passing, my mom, Diane, decided to fix this dish for us as a sort of an ode to Grandma.  She’d even bought a handsome bean pot for them to simmer in!  I’m providing the recipe below, but it’s not really about making this dish, it’s about the story behind it.  Way to go mom for keeping this tradition alive and the family well-fed!

Ingredients:

• 2 cups dried white beans
• 1/2 pound salt pork, cut into 1″ cubes
• 1 medium onion, peeled
• 1/4 cup molasses
• 1 tsp. dry mustard
• 1 tsp. each salt and pepper

Directions:

1. 

   Place the beans in a medium saucepan and cover with cold water then cover with foil.  Place the saucepan in the refrigerator at least 12 hours.

2. Preheat oven to 250 degrees.  Take the beans out of the refrigerator and put on the stovetop on high heat.  Boil the beans for 30 minutes, then, using a colander, drain the water.
3. Place half of the cubed salt pork in the bottom of a heavy, oven-proof pot or Dutch oven (if you have a traditional bean pot, even better).  Add the beans and top with the remaining salt pork.  Tuck the onion in.  Combine the rest of the ingredients and pour over the beans and pork.
4. Cover the beans with hot water, place in the oven, covered, and cook for 7-8 hours.  Halfway through the cooking process, add more hot water to once again cover the beans.

Makes 6-8 servings.

When we lived in Ft Lauderdale, we often lunched at a small Cajun restaurant called Creolina’s.  The food was amazing and one of my favorite dishes was the crawfish etouffée they served over plain white rice.  This version calls for Andouille sausage as I like its porky flavor with the seafood.

Ingredients:

• ¼ cup vegetable oil
• 3 Andouille sausage links (about ½ pound), cut into bite size pieces
• 2 Tbsp. butter
• 3/4 cup all-purpose flour
• 2 celery ribs, chopped
• 1 green or red bell pepper, chopped
• 1 medium onion, chopped
• 3 large garlic cloves, halved
• 1 12-ounce bottle of medium-bodied beer
• 1 cup bottled clam juice
• 3 cups chicken broth
• ½ tsp. each salt and pepper
• 2 Tbsp. paprika
• 1/8 tsp. cayenne pepper
• 2 bay leaves
• 1 pound crawfish tails, cooked
• 1/2 cup flat-leaf parsley, chopped

Directions:

1. Add oil to a heavy Dutch oven set over medium heat.  Add the sausage links and cook for 2-3 minutes until browned.  Using a slotted spoon, remove the sausage from the pot and set aside for later use, keeping the rendered fat in the pot on medium heat.
2. Add the butter to the hot fat in the pot and when completely melted, add the flour.  Whisk the flour into the fat to incorporate and create a roux.  Cook the roux, stirring frequently with a wooden spoon, until it is the color of peanut butter, about 10 minutes.
3. Place the celery, bell pepper, onion and garlic in the bowl of a food processor.  Pulse to roughly chop, about 1 minute.
4. Add the processed vegetables to the roux in the pot and stir with a wooden spoon to fully combine.  Cook the mixture over medium heat for 5 – 7 minutes, stirring frequently.
5. Add the beer, clam juice and broth to the vegetable mixture and scrape the bottom of the pot with a wooden spoon to loosen up all the brown bits.  Return the sausage to the pot, add the spices, bay leaves and simmer for about 1 hour.
6. Add the crawfish tails to the pot and cook for about 5 minutes to warm through.
7. Serve the etouffée over white rice and garnish with parsley.

Makes 6 servings.

Notes:  If you have crawfish in the shells, simply remove the tails, then add the shells to a pot with 4 cups of water.  Simmer for 30 – 45 minutes, then strain the crawfish juices.  Use 1 cup of the crawfish juice in place of the clam juice.  Don’t have crawfish?  Simply replace with shrimps!

Penne with Fresh Chorizo, Buffalo Mozzarella in a Yellow Tomato Sauce

I simply adore the sweetness of ripe yellow tomatoes and try to find multiple uses for them since I grow them in my garden every summer.  This dish is simple to prepare and very satisfying.  A great way to use up extra grilled sausages from last night’s BBQ.

Ingredients:

• 3 cups, yellow cherry tomatoes
• 10 fresh basil leaves
• ½ cup extra virgin olive oil
• ½ tsp. each red pepper flakes, salt and black pepper
• ½ pound dry penne pasta, cooked one minute less than recommended on the box
• 4 fresh Chorizo links, cooked on the grill then cut into bite-size slices
• 1 cup cubed fresh buffalo mozzarella
• Parmesan cheese, for grating

Directions:

1. Add the tomatoes, basil, oil and spices to a food processor and pulse for 1 minute, until a smooth salsa is created.
2. Pour the salsa mixture into a large saucepan and cook over medium heat for 3-4 minutes.  Add the cooked pasta to the sauce and gently stir to coat. Cook for 1-2 minutes.
3. Add the Chorizo slices and the mozzarella to the pasta and stir to combine.  Cook an additional minute.
4. Serve with a grating of Parmesan cheese.

Serves two generously with some leftovers.

Notes: Can’t find yellow cherry tomatoes? Substitute with red ones and add ½ teaspoon of sugar to the salsa when pureeing.  Fresh Chorizo not readily available where you are? Simply use another spicy sausage in its place.

Stuffed Poblano Chiles

I love Mexican food and try to fix some type of Mexican dish at least once a month.  On a weekend where I was craving Chile Rellenos, I decided to tweak my recipe a bit and stuff the chiles with slow-cooked pork shoulder I fixed in my slow cooker – boy was it a winning dish and simple to make!

Ingredients:

• 4 large Poblano peppers
• 2 cups Troegs Braised Slow Cooker Pork Shoulder, shredded with two forks
• 2 cups shredded Monterrey Jack cheese
• 2 tbsp chopped cilantro
• 2 large eggs
• 1 cup cornmeal
• 2 tbsp olive oil

Directions:

1. Roast the Poblano peppers over a flame (or under the broiler) until the skin is almost completely blackened.  Place roasted peppers in a glass bowl and cover with shrink wrap for about 15 minutes.
2. In a medium bowl, combine the pork, 1 cup of cheese and cilantro.
3. Peel the skin off the peppers, cut a slit down the long side of the peppers then remove the seeds and most of the veins.
4. Divide the stuffing into 4 portions, then stuff peppers with the pork mixture – do not overfill.  Secure the opening of each pepper with 1-2 toothpicks.
5. In a shallow bowl, beat the eggs well.  In a separate shallow bowl, add the cornmeal.  Dip each stuffed pepper in the egg mixture then coat with cornmeal.  Place the coated peppers in an oven-proof dish.  Drizzle olive oil over the peppers, sprinkle with the remaining 1 cup cheese then place in the oven to bake for about 20-25 minutes.
6. Serve each pepper over Spanish rice with a squeeze of fresh lime juice.

Makes 4 servings.

Ingredients:

• 1 – 3lb pork shoulder (pork butt, Boston butt)
• 3 tbs maple syrup
• 2 tbs dry mustard
• 1 tsp each – salt, pepper
• 1/2 tsp each – cumin and chili powder
• 1 medium onion, sliced
• 3 carrots, chopped
• 1 bottle Tröegs Hop Back Amber Ale, or another medium bodied beer

Instructions:

1. Rinse pork shoulder with water and pat dry with paper towels.
2. Drizzle the maple syrup over pork then rub all over surface.
3. In a small bowl, combine dry mustard and all the spices.  Rub over the meat.
4. Place the onion slices and carrot pieces in the bottom of a 5-quart slow cooker.  Place pork over the vegetables then pour beer around it.
5. Cook on HIGH for 6-7 hours.
6. Remove pork from slow cooker, discard the vegetables then tear the meat into chunks using two forks.  Serve.

4 Servings.

Notes: Serve pork as a pulled pork sandwich in a bun by combining the meat with some BBQ sauce, use in quesadillas, tacos or enchiladas, in Pulled Pork Stuffed Poblano Peppers or other dishes calling for braised meat.

Ragu alla Bolognese

This comforting sauce is best served with rigatoni or gnocchi and would be delicious in a lasagna.

Ingredients:

• 1/4 cup olive oil
• 3 medium carrots, finely diced
• 1 medium onion, finely chopped
• 3 garlic cloves, finely minced
• 3/4 pound ground pork
• 3/4 pound ground veal
• 3/4 pound ground beef (20% fat)
• 2-28 ounce can Italian-style tomatoes, chopped
• 1-6 ounce can of tomato paste
• 1 cup red wine
• 1 cup chicken or veal broth
• 1 bay leaf
• 1/2 tsp each, dry oregano and basil
• 1 tsp salt
• 1/2 tsp black pepper

Directions:

1. Heat olive oil in a large, heavy-bottom saucepan or Dutch oven over medium-high heat.  Add carrots, onion and garlic and sauté for 2 minutes.  Reduce the heat to medium, and cook until vegetables have softened, about 10 minutes, stirring frequently.
2. Increase medium-heat to high, add meats and sauté until no longer pink, about 5 minutes, stirring occasionally.
3. Add tomatoes, tomato paste, wine, broth and the spices and stir well.  Reduce heat to medium-low and simmer, stirring occasionally, for 2 hours.

6 Servings.

Notes:  It’s fine to replace veal with beef if you prefer.  You could use white wine instead of red wine.  This sauce freezes very well, so feel free to double up the recipe!

Bon Appetit recipe from the February 2010 issue: http://bit.ly/atNkKQ

INGREDIENTS

• 1 ounce dried porcini mushrooms
• 1 1/2 cups boiling water
• 3 tablespoons olive oil, divided
• 8 ounces sliced crimini (baby bella) mushrooms (I used a 10-ounce package)
• 2 garlic cloves, minced (I used 3 cloves)
• Coarse kosher salt
• 2 1/2 cups dry white wine, divided (I used a Pinot Grigio)
• 1 pound boneless country-style pork ribs, cut into 1/2-inch cubes
• 2 ounces 1/4-inch-thick slices coppa or prosciutto, chopped (I used center-cut bacon)
• 6 ounces fresh mild Italian sausages, casings removed (about 2 links)
• 1 medium onion, finely chopped
• 1 carrot, peeled, finely chopped
• 1 celery stalk, finely chopped
• 2 cups crushed tomatoes or crushed tomatoes with added puree (from one 28-ounce can; preferably San Marzano or Muir Glen)
• 1 cup (or more) low-salt chicken broth
• 2 bay leaves
• 1 tablespoon chopped fresh basil
• Potato Gnocchi (see recipe)
• 1 cup grated Parmesan cheese

PREPARATION

• Place dried porcini mushrooms in medium bowl; pour 1 1/2 cups boiling water over. Let stand until mushrooms are soft, about 45 minutes. Using slotted spoon, transfer mushrooms to cutting board and chop coarsely. Reserve soaking liquid.
• Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add crimini mushrooms and garlic; sprinkle with coarse salt and pepper and sauté until beginning to soften, 2 to 3 minutes. Add 1/2 cup wine and simmer until crimini mushrooms are soft, about 4 minutes. Set aside (there may still be liquid in skillet).
• Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle pork with coarse salt and pepper. Add pork to pot and sauté until browned in spots, about 6 minutes. Using slotted spoon, transfer pork to medium bowl. Pour off all but 1 tablespoon fat from pot. Reduce heat to medium. Add coppa and stir 1 minute. Add sausages and cook until brown, breaking up into small pieces with back of spoon, about 3 minutes. Add onion, carrot, and celery. Cover pot and cook vegetables until soft, stirring occasionally, about 8 minutes. Add remaining 2 cups wine; bring to boil, scraping up any browned bits. Simmer until almost all liquid is absorbed. Add tomatoes, 1 cup broth, bay leaves, reserved pork, and porcini mushrooms. Pour in reserved porcini soaking liquid, leaving any sediment behind in bowl. Bring to boil; reduce heat to medium-low and simmer uncovered until pork is tender, adding more broth by 1/4 cupfuls if dry, about 1 hour.
• Stir crimini mushroom mixture in skillet into ragu. Season with salt and pepper.
• Spoon off fat from surface of ragu; stir in basil. Add Potato Gnocchi; toss gently to coat. Simmer over medium heat until gnocchi are heated through, 3 to 5 minutes.
• Divide gnocchi and ragu among bowls. Sprinkle with some of cheese and serve, passing remaining cheese alongside.

6 TO 8 SERVINGS

Notes:  Ragu can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover; keep chilled. Rewarm before continuing. (Was even better the next day, if that’s possible).

This spreadable meat dish is similar to pâté but with more texture.  Cretons are a very typical eastern Canada dish served at breakfast time on toasted bread.  Cretons are sometimes also served on a cheese platter.

Cretons

Ingredients:

• 1 lb ground pork
• 1 lb ground veal
• 2 onions finely minced
• 2 tbsp chicken bouillon granules
• 1 1/2 tsp garlic powder
• 1/4 tsp pepper
• 2 tsp salt
• 1 pinch of ground cloves
• 1 cup evaporated milk
• 1 cup water
• 1 envelope flavorless gelatin

Directions:

1. Place all the ingredients (except gelatin) in a heavy saucepan.  Mix well and bring to a boil.  Reduce heat to medium, and simmer for one hour, stirring often.  Turn off heat.
2. Mash down the mixture with a hand potato masher to a coarse consistency.
3. Incorporate the gelatin to the mixture.
4. Cool completely, then stir the mixture.  Put mixture in small containers and refrigerate or freeze.

Will last in the refrigerator for up to 2 weeks or up to 3 months in the freezer.

Beer Braised Slow Cooker Pork Roast

This recipe is simple and produces a flavorful roast with a rich sauce.  Perfect served with mashed potatoes.

Ingredients:

• 1 – 4lb pork roast, fat trimmed off
• 2 tbs Dijon mustard
• 2 tbs brown sugar
• 1 tsp each – salt, pepper
• 1/2 tsp each – onion powder, garlic powder, ground thyme
• 1 bottle beer, medium bodied
• 1 cup chicken broth
• 1 tbs flour
• 1 tbs butter, softened

Instructions:

1. Rinse pork roast with water and pat dry with paper towels.
2. Spread mustard on roast and rub all over surface.
3. In a small bowl, combine brown sugar and all the spices.  Rub over the meat.
4. Place roast in the slow cooker, pour beer and broth around it.
5. Cook on LOW for 9-10 hours, then remove roast from slow cooker.
6. Combine softened butter and flour to form a paste.  Add to liquid from slow cooker and whisk to form a smooth sauce.  Serve sauce over meat.

4 Servings.

• 1 pound ground veal
• 1 pound ground pork (on the lean side)
• 1 medium onion, finely chopped
• 1 egg
• 1 tablespoon each, salt and pepper
• 2 tablespoons flour
• Water 1-2 cups
• 4 ounces butter or margarine

Combine the veal and pork in a large bowl.  Add the chopped onions.  Make a well in the meat, break in the egg and mix to blend.  Add the flour, salt and pepper.  Start combining the mixture then slowly add the water, making certain that it is well incorporated before adding more water.  Form the mixture into golf ball-sized oblong meatballs.

Heat a large frying pan on medium heat.  Add butter or margarine.  Once the butter begins to brown, add enough meatballs to cover the bottom of the pan without crowding.  Rotate meatballs until all sides are browned and cooked through, about 10 minutes, adding butter as needed and working in batches if needed.

10 Servings (appetizer size)