Butter Beans With Smoked Pork

Butter Beans With Smoked Pork

This butter beans recipe with smoked pork shank is a hearty, Southern-style classic. It’s an easy, one-pot dish perfect for cozy dinners, and 

the leftovers taste even better the next day!
Ingredients:
1 pound dried Butter Beans
1 smoked pork shank, or pork hock
6 cups chicken broth
1 tablespoon onion powder
1 tablespoon garlic powder
½ teaspoon dried thyme, crumbled
½ teaspoon salt
2 bay leaves
¼ cup fresh lemon juice
Fresh thyme, for garnish

Directions:
Quick pre-soak: Fill a 6 quart Dutch oven or large pot half full with of cold water and bring to a boil over high heat. Add the beans and return to a boil. Immediately remove the pot from the heat, cover, and let rest for 30 to 40 minutes. Drain the beans in a colander and rinse with cold water.

Return the beans to the pot and add the chicken broth, to cover the beans by 1-inch. Add the smoked pork shank, onions, garlic, thyme, salt and the bay leaves.

Bring the pot to a boil then immediately reduce the heat to medium-low and simmer the beans for 50-60 minutes or until they are tender.
Remove the pot from the heat, transfer the pork shank to a carving board. When the meat is cool enough to handle, remove and discard the bone, skin and any gobs of fat.

Use a fork to break or shred the meat into smaller chunks and return to the pot of beans. Stir in the lemon juice and ladle the beans into serving bowls garnished with fresh thyme sprigs.

Notes
The quick soak cuts down the cooking time and helps the beans cook evenly. Gentle simmering is key. A hard boil will wreck your beans and turn them into mush.

Butter beans can go from perfectly tender to overdone quickly. Begin checking for doneness at the 50-minute mark. When tender to the al-dente stage, remove the pot from the heat.

If your beans have been sitting in the pantry for years, they may not soften. Check the expiration date. 

Acid can keep the beans from softening properly, so stir the lemon juice in last.

A pork shank, cut from below the shoulder, is meatier than a smoked pork hock, which has more bone, fat, and gristle. For this recipe, the pork shank is the best choice.

I found a very tasty shredded smoked pork packaged in the refrigerated section at Costco. It is wood smoked and not the pork flavored with Liquid Smoke.

French Onion Soup

                                        

                                French Onion Soup

No matter what the cooks states the French Onion Soup had its beginning in the kitchen of Julia Child. Yes, tweaks were done by another chef to make the recipe their own..
Ingredients:
1⁄2 c. unsalted butter
2 T. olive oil
4 c. sliced onions
5 c. beef broth
1 t. dried thyme
1 pinch salt and pepper to taste
4 slices French bread
4 slices provolone cheese
1⁄4 c. grated Parmesan cheese
Worcestershire sauce
Sprigs of fresh thyme

 Directions:                                                                                                            Melt butter with olive oil in an 8-quart pot over medium heat. Add onions until tender and translucent. Do not brown the onions. 

Add beef broth, and thyme. Season with salt and pepper. Let simmer for 30 minutes. 

Serve soup into bowls and place 1-3 slices of French bread on top of each. Layer each slice of bread with a slice of provolone and 1 tablespoon Parmesan cheese. 

Broil bowls until cheese bubbles and browns slightly, 2 to 3 minutes. Carefully remove and add thyme and Worcestershire sauce to taste.

Grilled Spatchcock Chicken X

 

Grilled Spatchcock Chicken

Ingredients:

¼ cup olive oil
Juice of two lemons
Zest of one lemon

4 garlic cloves, minced
2 tablespoons fresh rosemary, chopped or 1 tablespoon dried

2 tablespoons fresh thyme, chopped or 1 tablespoon dried

1 Tablespoon Dijon Mustard

t teaspoon Honey

Red pepper flakes, if you want a kick

Directions:

Spatchcock the chicken by placing the chicken breast side down.  Using Kitchen shears or sharp knife cutting along both sides of the back bone.  Flip the chicken over and press down firmly on breast bone to flatten.  If needed a mallet can be used to help break the breastbone.  Pat the chicken dry and season generously with salt and pepper on both sides

Prepare marinade: In bowl, whisk together all marinade ingredients. Place spatchcocked chicken in large resealable plastic bag or shallow dish. Pour marinade over chicken, ensuring it is well coated. Seal bag or cover dish. Refrigerate at least 1 hour, or up to 8 hours for deeper flavor.

Preheat grill to medium high heat, between 400 and 450 degrees F. If using a charcoal grill, set up for direct heat. Remove chicken from marinade and let any excess drip off. Discard marinade. Place chicken skin side down on grill and cook about 15–20 minutes or until skin is crispy and golden brown. Let chicken rest for 10 minutes. Carve chicken and use a Spicy Rhubarb Jam for a delicious dipping sauce.

Garganelli With Veal Ragu

Garganelli with Veal Ragu

We make this hearty meat sauce with either veal (as here) or duck. Which of the two makes for a better ragu is often the subject of intense family debate. Both preparations pair beautifully with garganelli pasta—its tube shape and deep ridges creating the perfect vehicle for capturing the hearty sauce. If you can’t find dried garganelli, use penne rigate instead.

Ingredients:
3 1/2 - 4 pounds veal shoulder cut in 1 inch chunks

Salt and pepper

1/2 cup EVOO

½ cup diced fennel
½ cup diced carrots
½ cup diced yellow onion
1½ cups dry red wine
2 (28-oz) cans Italian plum (San Marzano) tomatoes
4 cups chicken stock
2–3 teaspoons minced fresh rosemary
2–3 teaspoons minced fresh thyme
1½ pounds dried garganelli or penne rigate pasta
Italian parsley leaves, finely chopped (optional)
Directions:
Preheat an oven to 300°F.

Pat the veal dry with paper towels, then sprinkle all over with salt and pepper. Warm ¼ cup of the olive oil in a Dutch oven or large sauté pan over medium-high heat. Working in batches if needed, add the meat and brown evenly on all sides, turning as needed, about 12 minutes. Transfer to a plate and set aside.

Add the remaining ¼ cup olive oil to the pan, then add the fennel, carrots and onion. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the red wine and cook, stirring to scrape up any caramelized juices from the bottom of the pan. Continue to cook until the liquid is reduced by half. Add the tomatoes, reduce the heat to medium, and cook for 5 minutes. Add the stock, rosemary and thyme. Bring to a boil over high heat, add the veal, then remove from the heat. Cover partially, place in the oven, and roast until very tender, about 4 hours. Using two forks, shred the meat.

Bring a large pot of salted water to a boil over high heat. Add the garganelli and cook according to package directions until al dente. Drain and return to the pot. Add the ragù and toss over low heat until the pasta is coated. Divide among individual serving bowls. Sprinkle each serving with parsley, if using. Serve with cheese at the table.

• 3½ – 4 lbs boneless veal shoulder, cut into 3-inch chunks
• Salt and freshly ground pepper
• ½ cup extra-virgin olive oil

Soup Beans

Soup Beans

There is nothing better on a cool night than a bowl of soup beans with plenty of tangy chow-chow and a hunk of cornbread.
Ingredients
1 lb. dried pinto beans, rinsed and sorted
6 thick-cut, applewood-smoked bacon slices, chopped
1 medium (9 oz.) yellow onion, chopped (1 3/4 cups)
1 large (10 oz.) red bell pepper, chopped (1 1/4 cups)
2 medium-size celery stalks, chopped (about 2/3 cup)
2 Tbsp. minced garlic (from 3 garlic cloves)
8 cups chicken stock
1 (2-lb.) ham bone
1 dried bay leaf
1/2 tsp. crushed red pepper
1 Tbsp. chopped fresh thyme
1/4 cup chow-chow
Thinly sliced scallions
Cornbread

Directions
Soak beans:  Place beans in a large bowl; add water to cover beans by 2 inches. Soak beans 8 hours or up to 12 hours. Drain beans, and set aside.

Cook bacon:  Heat a Dutch oven over medium. Add bacon; cook, stirring occasionally, until rendered and crispy, 6 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate; set aside. Do not wipe Dutch oven clean.

Cook vegetables:  Add onion, bell pepper, and celery to drippings in Dutch oven. Cook over medium-high, stirring occasionally, until vegetables are tender and lightly browned, about 6 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute.

Add beans, stock, ham, and seasonings:  Add soaked pinto beans, stock, ham bone, bay leaf, and crushed red pepper. Bring to boil over medium-high; cover, reduce heat to medium-low, and simmer, stirring occasionally, until beans are very tender but still retain their shape, about 2 hours. Uncover and cook until liquid thickens slightly, about 30 minutes.

Garnish and serve:   Remove from heat, and stir in thyme. Divide soup evenly among bowls, and top each serving evenly with chow-chow, scallions, and reserved bacon. Serve with cornbread.

 

Scallops With Citrus-Ginger Sauce

Scallops With Citrus-Ginger Sauce

Scallops that are easy, fresh, pan seared, perfectly golden and topped with a sweet and tangy citrus ginger sauce.  Serves 4 

Ingredients

2 tbsp avocado oil
1 1/2 lb sea scallops
1 orange zested and juiced
1 lemon juiced
1 tbsp fresh ginger grated
2 tbsp butter or ghee
sea salt to taste
fresh thyme for garnish
Instructions
Pat your scallops dry with a paper towel and sprinkle them with sea salt.

Heat the oil in a sauté pan over medium high heat. When the oil is nearly smoking, place your scallops in the pan and sear for approximately one and a half to two minutes on each side. Remove scallops to a plate.

Reduce the heat to medium and add the orange and lemon juice, orange zest, grated ginger and butter to the pan. Whisk the sauce together in the pan until it's simmering, then add the scallops back to the pan and spoon the sauce on top.

Plate your scallops, drizzle more sauce on top and garnish with thyme. 

Serving suggestions:  

 Bok Choy, Swiss Chard, Mashed Cauliflower and Green Beans.

Notes
Avocado oil is preferred over olive oil in this recipe as its heated to nearly its smoke point. Avocado oil is more stable at those higher temperatures. 

Scallops are always best slightly undercooked rather than overcooked. Like most meats and fish, they'll continue to cook after they're removed from the stove.

To make the scallops dairy-free and Whole30 compliant you can use ghee or coconut milk instead of the butter. 

Cranberry Sauce With Apple, Maple Syrup & Thyme

Cranberry Sauce With Apple, Maple & Thyme

Sweet-tart cranberry sauce is a must with turkey. Not only is it a breeze to make, it keeps for weeks in the fridge, allowing you to prep way ahead. This style is a little looser—think plump cranberries in a light syrup—but if you prefer it jammier, cook it 3 to 4 minutes longer, stirring often. If you’re using frozen berries, there is no need to thaw them.

Ingredients:

Classic Cranberry Sauce
2/3 cup (150 mL) pure maple syrup instead of granulated sugar
substitute 1/2 cup (125 mL) apple juice for the cranberry juice. 

Add 1 tsp (5 mL) chopped fresh thyme before cooking.
1 bag (12 oz) fresh or frozen cranberries, about 3 1/2 cups (875 mL)
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) cranberry juice
Directions:
Place ingredients in a medium saucepan over medium-high heat. When it comes to a boil, reduce heat to maintain a vigorous simmer. Cook, stirring occasionally, 8 minutes—most skins will have split. Remove from heat. (Don’t worry if it looks runny. Most of the liquid will get absorbed by the berries, and what’s left will thicken.) Cool completely. Transfer to an airtight container. Refrigerate up to 2 weeks.
Makes 2 cups (500 mL), about 8 to 10 servings.

Nutty Cheese And Apricot Stuffed Pork Tenderloin

Nutty Cheese And Apricot 

Stuffed Pork Tenderloin

The cheese in this stuffing lends a nutty flavour and slightly creamy texture to dried fruit and herbs in this festive pork dish. Look for a semi-soft or firm cheese that can be finely shredded (cold cheese shreds better) and use the fine side of a box grater to make sure cheese gets evenly spread through the stuffing.  European classics such as Gruyère, Emmenthal, Raclette or Jarlsberg. You can even use a different cheese in each tenderloin to accommodate more adventurous or more timid palates.

Ingredients:
2 pork tenderloins
Salt and freshly ground black pepper
2 tsp (10 mL) chopped fresh thyme
1 garlic clove, minced
Pinch cayenne pepper
2/3 cup (150 mL) finely shredded semi-soft or firm nutty-flavored
   cheese
½ cup (125 mL) thinly slivered dried apricots
2 tbsp (25 mL) butter, melted

Directions:
Preheat oven to 375ºF (190ºC).

Trim fat and silver skin from tenderloins. Cut tenderloins in half lengthwise, almost but not all the way through to butterfly. Open up and cover with plastic wrap. Pound with a meat mallet to even thickness, about ½-inch (1-cm). Sprinkle with salt and pepper. Combine thyme, garlic and cayenne and sprinkle evenly over surface of pork. Sprinkle with cheese, then place apricots on top. Starting at 1 long edge, tightly roll up tenderloin jelly-roll style to enclose filling, tucking in each end. Skewer together at the ends and seam or tie with kitchen string. Set aside.

Heat a roasting pan in oven for about 10 minutes or until hot. Place tenderloins, seam-side down in roasting pan. Brush with melted butter and season outside with salt and pepper. Roast for about 30 minutes, brushing with pan drippings twice, or until or until meat thermometer reads 160 ºF (70 ºC) and just a hint of pink remains in pork. Place on cutting board and tent with foil for 5 minutes.

To serve, slice pork on the diagonal. Drizzle with any pan juices.
Serves 4 to 6

 

Quick Lamb Ragu

Quick Lamb Ragu

A simple meat sauce for polenta  

or pasta that's simply delicious.

5*****

Ingredients
1 tablespoon extra-virgin olive oil
1/2 yellow onion, chopped
1 carrot, diced
1 celery stalk, diced
1 pound ground lamb
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves, minced
1/2 cup red wine
1 28-ounce can whole peeled tomatoes (preferably organic)

Directions:

In a large skillet over medium heat, warm the olive oil until it shimmers. Add the onion, carrot, celery and sauté. Cook until the vegetables soften, about 3 minutes.

Add the ground lamb and sauté until the meat loses its raw red color. Sprinkle the meat generously with kosher salt and fresh ground pepper. Add the tomato paste, thyme, and red wine and stir to combine. Simmer until the wine reduces, keeping the heat at medium or medium-low. 

Add the whole tomatoes and cut them up with kitchen scissors, or break them up with the back of a spoon. Stir the sauce to combine and let simmer on low, covered, for 30 minutes. Watch the sauce and if it starts to brown on the edges of the pan or look dry, add 1/8 cup water and stir.

Taste the sauce for salt and adjust if necessary. Serve over penne, polenta, spaghetti squash or orzo.

 

Braised French Lentils

                                                                               

                                                       

   Simple Braised French Lentils

Simple Braised French Lentils – nourishing and comforting and a delicious healthy side dish that pairs well with so many things! Leftovers can be frozen, or repurposed into breakfast or into a salad!

Ingredients
2 tablespoons olive oil
1 onion, diced ( or sub 1 large leek)
1 cup diced celery (or fennel bulb)
1 cup diced carrot ( or beet!)
3–4 garlic cloves, rough chopped
1 1/2 cups French Green Lentils (Le Puy, or small black lentils– beluga, caviar, etc. )
1/4 cup sherry wine, red wine, white wine, or marsala wine (or skip it and add 1 teaspoon red wine vinegar at the end)
4 cups veggie or chicken stock ( or water and 1 bouillon cubes)
2 teaspoons salt
1/2 teaspoon mustard- whole grain or dijon (optional)
4–5 sprigs fresh thyme (or 1 teaspoon dried)
2 bay leaves

Directions
Heat oil in a large saute pan over medium-high heat. Add onion, celery and carrots and stir 4-5 minutes, then turn heat down to medium. Cook 4-5 more minutes and add the garlic and lentils. Cook 2 minutes stirring.

Add the wine. Let this cook-off, about 2 minutes.

Pour in the stock, salt, and mustard and stir until combined and bring to a good simmer. Add the bay leaves and thyme sprigs, cover and gently simmer on low heat 25-30 minutes or until lentils are tender.

When the lentils are tender, uncover and cook off any extra liquid ( or feel free to drain). Remove the thyme sprigs, taste and adjust salt. A tiny little splash of red wine vinegar livens them up.

Leftovers can be frozen for later use, or refrigerated and made into a salad the next day- adding fresh veggies and a simple vinaigrette. Or use for breakfast, warmed on toast, with Sauteed Greens, a poached egg and an herby green sauce like gremolata or Leek oil. 😉

Notes
Leftovers can be frozen for later use, or refrigerated and turned into a salad the next day- adding fresh veggies and a simple vinaigrette. Or use for breakfast, warmed on toast, with a poached egg and an herby green sauce like gremolata or Leek oil. YUM. 😉

These French green lentils were quite small- which allows them to cook quickly! Larger lentils may take longer to cook- check at 25, and add more liquid if need be.

I love the flavor of Sherry wine here- yes, it is kind of “old-school”but it adds a tasty complexity and subtle sweetness. Do not confuse this up with Sherry vinegar. 😉

 

Ham And Cheese Scones

Ham And Cheese Scones

Ingredients:

2 cups all-purpose flour

1 tablespoon baking powder

2 teaspoon sugar

1/2 teaspoon kosher salt

1/2 teaspoon black pepper, plus more for sprinkling

4 tablespoon cold unsalted butter, cut into small pieces

3 oz. sharp Cheddar cheese, grated (about 1 cup)

3 oz. thinly sliced ham, torn into pieces (about ¾ cup)

1 tablespoon fresh thyme, plus more for sprinkling

1 cup plus 1 tbsp. cold heavy cream

Directions:

Heat oven to 400°F. Line a baking sheet with parchment paper. 

In a large bowl, whisk together flour, baking powder, sugar, salt, and pepper. 

Add butter and, using your fingers, rub it into flour mixture until coarse crumbs form. Fold in cheese, ham, and thyme. 

Stir in 1 cup cream until just incorporated, no dry crumbs remain at bottom of bowl, and dough holds together when squeezed. Shape into ¾-in.-thick disk (about 8 in. in diameter). 

Using a sharp knife, cut dough into 8 triangles. Place on prepared sheet, brush with remaining Tbsp cream, and sprinkle with thyme and cracked pepper. 

Bake until golden brown, 18 to 22 minutes.

Hazelnut Chicken Breasts With Berry Cassis Sauce

Hazelnut Chicken Breasts 

With Berry Cassis Sauce

Serves 4

Ingredients
Chicken:
4 boneless skinless chicken breast halves 
4 tsp. Dijon mustard
2 tsp. chopped fresh thyme
Salt and pepper to taste
3/4 cup flour or cornstarch
2 eggs, lighten beaten with 1 T. water
1 cup coarsely ground lightly toasted hazelnuts
Sauce:
1 cup fresh or frozen blackberries 
1 cup fresh or frozen raspberries 
1/4 cup chopped shallots
1/2 cup water
3 T. raspberry vinegar (not balsamic) 
3 T Crème de Cassis
2 T. sugar
2 T. unsalted butter
Directions:
1. Trim chicken and pound to an even 1/2 inch thickness. Spread 1 tsp. mustard over both sides of each breast and then sprinkle with thyme, salt and pepper. Set aside for 30 minutes or cover and refrigerate 1 hour.

2. Preheat oven to 425 degrees. Spray a rack with nonstick spray and set over a baking sheet. Place flour or cornstarch in a shallow bowl. Whisk eggs and water in another bow and place hazelnuts in a third. Dredge chicken in flour, shaking off excess. Dip in egg and then coat well with hazelnuts. Transfer chicken to rack/baking sheet and bake for 15 to 18 minutes or until chicken is cooked through.

3. Meanwhile, for sauce, place both berries in a medium saucepan. Add the shallots, water, vinegar, Crème de Cassis and sugar. Bring to a boil, stirring to dissolve the sugar. Lower temperature and simmer, stirring often, until mixture thickens and reduces, 10 to 15 minutes. Pour mixture through strainer, pressing on solids. Return strained liquid to saucepan and bring to a simmer. Season sauce to taste with salt and pepper. Just before serve, reheat and then remove from heat and stir in butter. Serve sauce over chicken. 

Warm Crab And Artichoke Dip With French Bread

Warm Crab And Artichoke 

Dip With French Bread

Ingredients:
1 pound crab meat
1/2 cup mayonnaise
1 tablespoon lemon juice
8 oz. frozen artichoke hearts
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 cup sliced almonds
1 baguette (8 to 12 0z.)
4 teaspoons olive oil
1 teaspoon each fresh thyme and oregano leaves

***

Directions:

Preheat oven to 375. In a medium bowl, combine the mayonnaise, lemon juice, artichoke hearts, crab, Parmesan cheese, and salt. Pour into a greased medium gratin dish. Sprinkle with almonds and bake until bubbling, about 15 minutes.

***

Score baguette 1 inch deep across loaf, making sure to let oil soak into cuts. Toast in oven on a baking sheet for 5 minutes before serving with dip.