Pomegranate Pulled Pork

Ingredients:

• Pork Sirloin (~2.5 lbs)
• 4 tablespoons olive oil divided
• 1 cup white onion finely chopped
• 4 garlic cloves finely chopped
• 2 cups pomegranate juice
• 1 1/2 cups red wine
• 2 sprigs fresh rosemary
• Kosher or coarse sea salt, to taste
• McCormack® Peppercorn Medley

Preheat Oven to 325 degrees.


Directions:

Mince onions and set aside.  Mince garlic and set aside.  Finely chop rosemary and set aside.  Cut up the sirloin in to large chunks, season liberally with salt and pepper, and set aside.

In a cast iron dutch oven (or other oven proof dutch oven), heat up one and a half tablespoon of olive oil over medium heat. Once hot, add the meat and cook half the pork until browned on each side, about 2 minutes per side. Remove the meat from the casserole and place on a plate or in a bowl.  Add another one and a half tablespoons of olive oil and when hot, brown the other half of the pork.  Add the meat to the plate/bowl.

Add the remaining tablespoon of oil to the casserole and cook the onion, stirring occasionally, until completely softened, about 4 to 5 minutes. Add the garlic and cook for another minute or two, until fragrant and lightly browned.

Pour in the pomegranate juice and wine, stir well, scraping the bottom of the pan to incorporate all the browned bits.

Return the meat to the casserole, add the crushed rosemary, and let it come to a simmer. Once it does, cover the casserole with its lid and place in the oven for 1 1/2 hours, until the meat is completely tender.

Remove the lid from the casserole, and leave in the oven for another 1/2 hour, or until the meat falls apart when pulled with a fork, and the liquid has thickened considerably. Remove from the oven. Using a couple forks, shred the meat finely and let it sit in the sauce.

I recommend serving in tacos with Avocado Cream and crumbled goat's milk cheese, using Blue Corn Flour Tortillas.


Myrtle's Note:  I spotted this Pati Jinich recipe and wanted to make it immediately.  I bought all the ingredients save for the boneless short ribs.  After three days of trying to track them down, I heard from three butchers that they are not available in my area.  So, I thought I would try the recipe as pulled pork, since I am well verses in making Spicy Dr Pepper Pulled Pork.  I did cut up the sirloin and browned it, trying to follow the recipe as closely as possible.  After all, browning brings flavor.  Meat change aside, I think the recipe turned out fantastic!  The tacos were the best I have made to date.  Mmmmm!


Yield:  10 servings (20 tacos)

Adapted from:  https://patijinich.com/recipe/pomegranate-short-rib-tacos/

Avocado Cream

Ingredients:

• 1 ripe avocado
• 1/4 cup sour cream
• 1/4 heavy whipping cream
• 2 tablespoons lime juice (1.5 to 2 limes)
• 1 large dollop Gourmet Gardens® Fresh Garlic Paste
• 1/2 teaspoon Redmond's Real Salt
• 1/2 teaspoon McCormack's Peppercorn Medley
• 1/4 teaspoon McCormack's Chipotle Pepper

Directions:

Halve, de-seed, and scoop out the flesh of the avocado.  Place in a processor cup (I used a NutriBullet Pro 900).  Add the rest of the ingredients.

When juicing the lime, use a reamer to also get some of the pulp from the halves of the limes.  I had to add a bit more lime juice to have everything come together.

Pulse and then mixed until thoroughly whipped.  Will be fluffy and light.


Myrtle's Note:  I wanted avocado on a taco but in a light way, since I was also going to be using goat's milk cheese.  This was my solution, not quite dressing or sauce.  More of an airy whipped cream.


Yield: 10-12 servings

Adapted from:  https://patijinich.com/recipe/boston-lettuce-salad-with-avocado-dressing-candied-pineapple-and-spicy-pumpkin-seeds/

Honey Graham Crackers

Ingredients:

• 2 cups white whole wheat flour
• 1 cup unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup packed dark brown sugar
• 1/3 cup honey
• 1 teaspoon vanilla paste
• 1/2 cup whole milk
• 1/2 teaspoon Redmond's® Real Salt

Directions:

DAY ONE
Sift together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt and set aside.

In a medium bowl, thoroughly cream together the margarine, brown sugar, and honey until light in color and very fluffy. Stir in the sifted ingredients, alternating with the milk and vanilla paste.

Place the dough on plastic wrap.  Using a spatula, shape into a log, 13 inches long and 3 inches wide.  Wrap it up, using the plastic wrap to finish your shaping.  Place into the refrigerator overnight.

DAY TWO
Take the log dough out of the refrigerator and place into the freezer for a half hour to harden the dough for ease of cutting.

Preheat the oven to 350 degrees.

Divide the chilled dough into quarters.  Put one quarter on a flexible cutting mat and wrap the rest back up and place into the freezer to keep it hard.

Using a pastry cutter or butcher's knife, slice 1/8 inch pieces off the log and place onto a baking sheet.  One quarter will fill a Pampered Chef's large baking stone, approximately 16 crackers.  Using a fork or toothpick, prick holes into the slices.  For a cinnamon flavored cracker, sprinkle with a cinnamon sugar mixture before baking.

Bake for 13-16 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.


Myrtle's Note: I am so very excited to have such a great recipe for graham crackers, since my most favorite brand (Keebler Honey Grahams) is no longer available.  I made some changes to the recipe ingredients and to the instructions.  I changed from margarine to butter, from extract to paste, and from brown sugar to dark brown sugar.  I specified whole milk.  And I added salt, primarily because some reviewers complained the recipe was bland.  I am not sure if it is the change in sugar or the butter or the salt or all three, but these are most decidedly not bland.

Many, many of the reviewers talked about how sticky the dough was and how hard it was to roll out.  So, I decided, being a refrigerated dough, to skip the rolling out altogether.  The end result was an easy recipe with wonky looking crackers.  I can live with the odd shapes for the ease of baking!

I made some soft and some a bit crispy.  They are rather tasty both ways, between the nuttiness of the whole wheat flour and the sweetness of the honey.


Servings:  64 crackers

Source:  http://allrecipes.com/recipe/38500/honey-graham-crackers/

Black Bean and Corn Relish

Ingredients:

• 1 can cooked black beans, drained and rinsed
• 1 can's worth Trader Joe's Frozen White Corn
• 2 tablespoons minced red bell pepper
• 1 teaspoon minced garlic
• 6 tablespoons chopped green onions
• 3 to 4 tablespoons chopped fresh cilantro leaves
• 2 tablespoons fresh lime juice
• 1/4 to 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions:

Mince garlic and set aside.  Drain and rinse the black beans and set aside.  Thaw corn and set aside.  Mince red bell pepper and set aside.  Hope green onions and set aside.

Combine all ingredients in a medium bowl and toss well. Adjust seasonings with salt and pepper.

Refrigerate relish for 30 minutes, stirring occasionally, before serving.


Myrtle's Note:  I wanted a black bean and corn relish recipe, but only found a black bean one that had what I wanted in it, so I tweaked Emeril a bit.  The longer it sits, the better it gets.  I just loved it the second day!


Yield: 6 servings

Adapted from:  http://emerils.com/126948/black-bean-relish

Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette

Salad Ingredients:

• 4 large ripe tomatoes (or 20 cherry tomatoes)
• 2 ripe large Hass avocados
• 1 large red onion
• 2 cups arugula leaves
• 1 teaspoon ground cumin
• 1/4 cup freshly chopped cilantro leaves
• Toasted Cumin Vinaigrette

Vinaigrette Ingredients:

• 1/4 cup fresh lime juice
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1 tablespoon cumin seeds
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup olive oil
• 1/4 cup avocado oil
• Redmond's Real Salt
• McCormack's Peppercorn Medley

Directions:

Cut the tomatoes into 1-inch chunks (or halve the cherry tomatoes) and set aside.  Halve the avocados, remove the pit, scoop the sides out and cut into 1-inch chunks and set aside.  Peel and thinly slice the onion, separating out the curved pieces, and set aside.  Lightly toast the cumin seeds and set aside.

[Do not use a blender to make this vinaigrette.]  Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl.  Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste.

Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.

Myrtle's Note:  I actually served this without the arugula and it was very, very well-received.  Other than not having the arugula, I swapped out one of the oils for avocado oil, since this is a recipe with avocados.  You end up with extra vinaigrette so you can have the salad a second day or use the vinaigrette with another salad.  My guests thought this had a very Mediterranean flavor.

Yield:  Serves 4

Source:  http://www.cookingchanneltv.com/recipes/avocado-salad-with-tomatoes-lime-and-toasted-cumin-vinaigrette.html

Spinach and Gruyere Soufflé

Ingredients:

• 2 tablespoons unsalted butter
• 5 cups (5 ounces) packed spinach
• 2 tablespoons all-purpose flour 
• 3/4 cup, plus 2 tablespoons whole milk 
• 1/2 cup, plus a bit grated Gruyere cheese 
• Coarse salt and ground pepper 
• 2 large eggs, separated, plus 2 large egg whites

Preheat oven to 375 degrees.


Directions:

Set out your eggs to bring them to room temperature.

Fetch a small metal paper clip.  Cut some cooking twine, long enough to go around the dish and tie off.  Cut some parchment paper into a six-inch strip long enough to go around the dish with a bit of overlap.  Set these aside.

In a large skillet, heat two tablespoons water over medium-high. Add spinach and cook, stirring constantly, until wilted (~ 4 minutes). Transfer to a strainer to cool, press to release the liquid.

In a medium saucepan, melt butter over medium until bubbling. Add flour and whisk until a paste forms.  Continue to cook until pale blond in color (~2 to 3 minutes). Whisking, gradually add milk. Cook, whisking, until lumps are gone and mixture is thickened (~3 to 5 minutes).  Remove from heat. Stir in cheese until melted.  Season with salt and pepper.  This is your soufflé base.  Transfer it to a large bowl.

In a food processor, pulse spinach and egg yolks until coarsely pureed. Add 1/4 cup souffle base and then pulse until blended. Stir spinach mixture into remaining soufflé base. [If needed, you can press plastic wrap against surface and keep at room temperature, to store the base up to 4 hours.]

In a large bowl, using an electric mixer, beat four egg whites and pinch of salt on until stiff peaks form.  You will want to start the mixer slowly, then move to a medium speed after you see a lot of air. And then finish on medium high.  Be sure not to over beat the eggs.  (~3 minutes).

You want to add the egg whites in two batches. First add a third of them into the souffé base, folding the egg whites until they are mixed thoroughly.  It is best if you cut down with your spatula as if you are using a knife, then rotate the spatula to lift up the mixture and fold it over.  Rotate the bowl a quarter turn, cut, lift, and fold.  Repeat until mixed.  This first step will lighten your base.  Then, gently, gently add in the remaining egg whites, cutting, lifting and folding until just mixed.  Do not over mix.

Pour the soufflé batter into a one quart, high-sided soufflé dish.  Wrap the parchment paper around the dish, using the paper clip at the top where it overlaps to hold it into a cylinder shape.  Use the twine to tie the paper to the dish.  Carefully transfer the dish to the oven.  

Bake until soufflé is tall, browned, and firm to the touch (~ 35 minutes).  Do not open the oven during the first 25 minutes of baking.  Serve immediately.

Myrtle's Note:  I watch a lot of the Great British Bake Off, so I have learned a bit about soufflés.  I used that knowledge on my changes to this recipe.  Use room temperature eggs.  Do not grease the dish so that the soufflé can climb.  Use parchment paper, a paperclip, and twine to help the soufflé hold its shape in the oven whilst it is cooking.   I learned the egg whites folding technique, especially about lightening the base first with a third of the egg whites from many, many YouTube videos on egg whites and batters.  The other change I made to the recipe was to add a bit more gruyere than a half cup.  A heavily mounded half cup.  I love cheese and took the risk to add just a bit more to this recipe.  It is tasty, for sure.  And seeing your own soufflé all tall and risen is a mighty proud culinary moment!


Yield: 4 servings

Source:  http://www.marthastewart.com/317933/spinach-and-gruyere-souffle

Bacon, Gruyere, & Butternut Squash Frittata

Ingredients:

• 6 slices thick sliced, applewood smoked bacon
• 2 cups butternut squash (~half a small one)
• 1 small sweet onion
• 1 1/2 tablespoons fresh minced rosemary, plus more for garnish
• 6 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 oz. Gruyere
• 1/2 teaspoon Redmond's® Real Salt (or to taste)
• 1 teaspoon McCormack's® Peppercorn Medley (or to taste)

Preheat oven to 375 degrees.

Directions:

Peel the butternut squash and cut into small cubes and set aside.  Chop the onion and set aside.  Strip the rosemary leaves from the stem, mince, and set aside.  Grate the Gruyere, separate into 2/3 and 1/3, and set aside.

Over a large oven-safe skillet (preferably cast iron) over medium-high heat, using kitchen shears, snip the bacon slices in to 1 centimeter slices.  Cook bacon until beginning to soften (~4 minutes). 

Add butternut squash, onion, and rosemary and cook until softened, stirring frequently (~14 minutes).

Whisk eggs, milk, cream, 2/3 of the cheese, salt, and pepper in a large bowl or glass measuring cup. Pour the egg mixture over butternut squash mixture.  Cook over medium heat until edges of eggs begin to set (~8 minutes).

Sprinkle remaining cheese on the top, top with a bit more rosemary, and carefully transfer to oven.  Bake until golden brown (~15 minutes).


Myrtle's Note:  I found this recipe tasty, of course, but also a bit off in timing.  The times in my recipe reflect what it actually took for me to cook two of the steps rather that what the recipe said.  The only other change I did was to model what I learned in quiches and use 1 cup of milk and 1/2 cup of heavy cream instead of 1 1/2 cup milk.  Other than that, I highly recommend peeling and cubing the butternut squash the night before if you are going to have this in the morning.


Yield: 4-6 servings

Source:  http://www.delish.com/cooking/recipe-ideas/recipes/a44788/bacon-gruyere-butternut-squash-frittata-recipe/