Easy Cochinita Pibil (Mexican Pulled Pork)

This simplified version of the classic Mexican pulled pork shoulder recipe, Cochinita Pibil, originally appeared in the food column I used to write for Cosmo for Latinas magazine (a sister publication of Cosmopolitan).

The magazine and its website sadly shut down a couple years ago, and the nearly all the recipes and columns that I wrote for it disappeared along with the magazine, so I thought I'd repost a few of the recipes here for you to enjoy!

0

Orange, Garlic & Paprika Rubbed Boneless Pork Loin Roast

I can barely believe it, but we’re starting to creep closer and closer to the Fall and Winter holiday season. Halloween and Dia de los Muertos decorations are popping up in stores, Thanksgiving recipes are appearing on magazine racks, and I even spotted a Christmas tree in my  hotel lobby in Edinburgh last week (gasp!). I’m not quite ready for the snow and Santa hats, but the thought of cozy Fall dinners shared in the company of family and friends is at least a bit tempting.

This recipe is part of my continuing partnership with Smithfield. As I mentioned this past summer, I’ll be sharing recipes highlighting Smithfield’s variety of great-quality fresh pork cuts. Last time, I shared a recipe for Carnitas-style Fajitas using fresh pork shoulder, but now we’re moving on to something a bit more cozy and perfect for parties—a pork loin roast!

0

Pork Carnitas-Style Fajitas

Today I’m giving you two very easy pork recipes in one—carnitas that you can enjoy as-is out of the oven, and then turn into delicious carnitas-style fajitas for a show-stopping second-day meal!

0

Skillet Braised Pork Chops with Spicy Chipotle Berry Sauce

This post is part of a sponsored collaboration with Smithfield and DiMe Media. As always, all recipes and opinions are my own. Thank you for supporting brands like Smithfield that make it possible for me to continue to provide you with new recipes and quality content!

Ever since that fabulous all-pork dinner party I attended a couple weeks ago with Chef Jose Garces, I've been eager to start playing around with a few creative pork recipes of my own. I hope you guys love pork as much as I do, because I have several coming up over the coming months featuring the variety of cuts from Smithfield's line of Fresh Pork.

We're starting off with a dinnertime favorite--pork chops!

0

Celebrating Pork with Sabor Smithfield & Chef Jose Garces

Last week, I got the chance to co-host an amazing pork-themed dinner party by Chef Jose Garces at his restaurant Amada here in New York. The dinner was in celebration of the launch of SaborSmithfield.com, a new website featuring an array of pork recipes and ideas for the Latino Spanish-speaking community by the brand Smithfield (which you may already know for their bacon and ham products).

0

Smoked Paprika & Orange Pork Meatballs with Garlic Tomato Sauce

This was last night's dinner. It was also my lunch yesterday since I had to make and test it, first.

Rough life, I know.

Smoked paprika will forever be one of my favorite flavors, and a few years ago I took a class with a sausage maker who told me that his favorite flavor combo was smoked paprika and orange. I tried it. I loved it, and I'm now forever looking for ways to use it (this roast pork loin is another fave).

0

Orange and Smoked Paprika-Marinated Pork Loin Roast

Most of my favorite recipes start in the blender. I throw things in, puree until smooth, and then cook. It's the best way of getting maximum flavor with minimum effort.

That's how this easy roast pork loin recipe works. You start off by making a super simple puree of smoked paprika, garlic (tons of it), orange, and salt. Then you rub it all over a pork loin, cover and let it sit in the fridge overnight, all those badass flavors getting to know each other and making magic.

When you're ready to cook (the next day or the day after that if you prefer), you wipe off the excess rub and pop it in the oven for about an hour and change.

And that's it. Tender, juicy, full of flavor. You present it whole (oooh. ahhh.) then slice it up and serve with your favorite sides. Leftovers make for amazing sandwiches or chop and toss into eggs, quiche, pasta, soup, whatever. It's perfect for a party or just to keep you and your family fed for a couple days.

****
Loved this recipe? Here are three other easy dinner recipes you might like:

• Latin Spiced Roast Chicken with Chimichurri
• Rigatoni with Chorizo and Spicy Chipotle Cream Sauce
• Easy Lemon Garlic Chicken Breasts

And let's connect so you can find out the next time I post! Follow me on Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.

Thanks so much for reading!

Orange and Smoked Paprika-Marinated Pork Loin Roast
Serves 6-8. Adapted from a recipe in The Basque Book by Alexandra Raij and Eder Montero

Note: Must marinate for at least 8 hours before cooking


Ingredients
1 navel orange, cut into quarters (yes...the whole orange!)
1/2 cup orange juice
14 garlic cloves
1/2 cup smoked Spanish paprika (not the spicy kind)
1/3 cup extra virgin olive oil
3/4 cup kosher salt
1 5-7 pound bone-in center cut pork loin roast with fat intact

Directions
In a blender, puree orange quarters, juice, garlic, paprika, olive oil, and salt until smooth. Rub paste all over the pork loin and place in a baking pan. Cover with plastic and refrigerate for at least 8 hours and up to 48.

When ready to cook. Remove from refrigerator and wipe to remove excess paste. Leave on counter for one hour so that it comes up to room temperature.

Preheat oven to 450 degrees. Place loin in oven (uncovered) for 10 minutes, then lower heat to 300 and cook for an additional 45 minutes to one hour, until a thermometer inserted in center of loin reads 145 degrees.

Let rest at least 15 minutes before slicing and serving. 

0

Crock-pot Country Style Ribs with Grapes

The first time I made this sweet and savory rib recipe, I accidentally set off the fire alarm with the smoke from the browning meat. I was in a country house in upstate NY that instantly notified the local fire department, and so it wasn't long before a big red truck full of burly firefighters arrived at our door. They were very nice about the whole thing, and spent perhaps a few too many minutes lingering around the kitchen checking out the food.

"Feel free to set off the alarm again once that's ready to eat," they joked.

The next few times, the meal went off without incident; likely because I cut out the step requiring the ribs to be browned in hot fat before going into the slow cooker. After testing it both ways, I realized that I could skip it completely without really losing any flavor, all the while saving tons of time and clean-up. Total win!

This really is one of my favorite slow cooker recipes. Everything goes into the pot, is set on low for 8 hours, and is ready to eat. The fresh grapes are delicious after stewing in the red wine and broth for a few hours, and add a really lovely burst of sweetness to the dish. If you've never tried cooking with grapes, I think you'll be surprised!


I served this over a bed of creamy polenta, but pasta, rice, mashed potatoes or even a simple salad would also be a welcome side to complete the dish.

****
Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!    

Crock-pot Country Style Ribs with Grapes and Red Wine
Serves 6

Ingredients
5lbs bone-in country style pork ribs OR 3 1/2- 4lbs boneless
1 bottle dry red wine (such as Cabernet Sauvignon)
2 cups beef broth
1 28-oz can whole peeled tomatoes
4 garlic cloves, smashed
1 large Spanish onion, peeled and quartered
3 cups seedless red or black grapes
2 sprigs fresh rosemary
1/4 fresh sage leaves
2 bay leaves
2 teaspoons kosher salt

Directions
Combine all the ingredients in the slow cooker and stir to combine. Cover and cook on low for 8 hours.

Once done cooking, stir and adjust seasoning, if necessary. Serve with your favorite side.

0

Cauliflower Dirty Rice with Andouille Sausage (Paleo)

Last month, I went up to Vermont to cook for a gluten-free retreat hosted by fellow blogger Brittany Angell. There were quite a few grain and dairy-free diners at the retreat, so I used the opportunity to play around with some easy paleo recipes.

One of everyone's favorite dishes ended up being this Cauliflower Dirty "Rice" with Andoille Sausage.

The dish contains absolutely no grains, because the rice is actually made from cauliflower florets that have been ground up into fine little pieces that resemble rice or couscous.

Cooked quickly on the stove, they can then be mixed with any number of herbs, seasonings, or vegetables to create a satisfying savory dish.

It's a great way to enjoy a starchy-like dish if you're following a grain-free or low-carb diet.

This inspiration from this particular dish came from the sausage.

Whenever I'm up in Vermont, I buy a few packages of this delicious local pork sausage in a variety of flavors (generally chorizo and andouille) to use in my recipes. I wanted to feature the spicy andouille in something, and so the dirty rice was conceived!

Real dirty rice is made with chicken liver or giblets, the dark meat giving the rice a dark or "dirty" appearance. For mine, I only used the sausage along with the rest of the New Orleans cooking trinity: peppers, onions, and celery.  (Though I subbed in orange peppers, because I'm not a fan of green ones!)

The vegetables and spicy sausage cook together in a bit of broth, then are mixed with the cauliflower to create a filling savory dish.

(Another bonus is that, unlike real rice, which can be subpar on the second or third day--cauliflower rice reheats beautifully, so you can enjoy it all week long!)

Fun Stuff: Want to join me in Vermont next time? Click here to read about my upcoming culinary retreat this summer--and how YOU can snag a spot!

****
Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!     

Cauliflower Dirty Rice with Andouille Sausage

Recipe by Alejandra Ramos | AlwaysOrderDessert.com

A paleo recipe for cauliflower dirty rice with andouille sausage. A great low-carb and grain-free side dish or main course.

Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4-6 servings

Ingredients

• 1 head cauliflower, thick core removed and chopped into florets
• 1/2 Spanish onion, diced
• 2 tablespoons olive oil
• 3 garlic cloves, chopped
• 2 stalks celery, diced
• 1 bell pepper, diced
• 1 pound smoked andouille sausage, sliced
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon ground cayenne
• 1 tablespoon smoked spanish paprika (sweet)
• 1 teaspoon dried thyme
• 1 tablespoon dried oregano
• 2 cups chicken or vegetable broth
• 1/2 cup fresh parsley, chopped
• 1 bay leaf

Directions

1. Place 1/3 of the cauliflower florets in food processor with blade attached, and pulse until florets are finely ground about the size of cous cous. Pour ground cauliflower into large bowl, and repeat with rest of cauliflower, in batches. Set aside. 

2. Heat 1 tablespoon oil in a medium skillet over medium heat, and add the onion. Saute until translucent, then add the garlic, celery, and peppers. Saute for 5 minutes, then add the sausage, and continue to cook for about 10 minutes, until the vegetables are tender and the sausage is browned. 

3. Stir in the spices, seasoning, and broth, and add the bay leaf. Reduce heat to low, and let simmer 10 minutes, until the liquid is reduce by 3/4. 

4. While the vegetables simmer, heat the rest of the oil over high heat in a second large skillet and add the cauliflower. Cook for 5 minutes, stirring occasionally until it is cooked, but still firm (no mushy cauliflower!). 

5. Transfer cooked cauliflower to a large bowl, and add the vegetable and sausage mixture (minus the bay leaf!). Mix well to coat, stir in the parsley, and season with salt and pepper, to taste. 

0

Homemade Mexican Chorizo

I'm in big trouble.

Big. Big. BIG trouble.

Because last week, I went and taught myself how to make chorizo.

Chorizo is a regular on my grocery list. It's more regular than bacon. It's more regular than chicken.

I'm fairly certain that I have eaten just as much, if not more, chorizo as I have chicken in the past year.

When it comes down to it, I prefer the cured, smokey Spanish kind. For a long time, I didn't even like Mexican chorizo, which is fresh like Italian sausage, with less salt and more sweetness.

But then, a taco happened.

I went out with a colleague to a Mexican place not far from where I live and absentmindedly ordered chorizo tacos, the icy margarita I'd downed quickly upon arrival that hot night causing me to forget that I "didn't like" Mexican chorizo.

And when it arrived I was like, "oh, right!" but it was too late because I wasn't paying and didn't want to be a pest, so I ate it and surprised myself.

Because even though it wasn't Spanish chorizo, it was still good and I still loved it. The heat and the tough of nutty sweetness from the addition of...was that cinnamon?

Eugene and I go to that place all the time now, and I order everything with chorizo on top: the tacos, the huaraches.

In the mornings, I get it on eggs.

Last week while doing groceries, I saw that ground pork was on a ridiculous sale. I had to buy it (a lot of it), and as I went through recipe ideas in my head (meatballs? meatloaf? ragu?) I suddenly thought of chorizo.

You guys, this is SO easy. You throw some spices and aromatics in the blender and puree them into a rich paste. Then you mix it with the ground pork.

Done. You have sausage.

Seriously. That's it. You can DO this! (Yes, YOU!)

You don't need a casing because Mexican chorizo is always removed from the casing anyway, and you don't need special equipment.

You don't even need to eat pork, because this recipe would be just as lovely with ground chicken and then you can call it "chickarizo."

You will need some patience because as easy as it is to make, it really does taste better the next day (and best on the third).

(Note that I lack patience and had some on the first day anyway. It was still delicious, just not yet super chorizo-y.)

Oh, and once you mix it and make it, you can divide it into portions, wrap it in plastic wrap, and freeze it. Fresh chorizo. Pounds and pounds of it.

And you made it.

So far, I've used my chorizo to make breakfast tacos and broccoli rabe. I want to mix it into burger patties.

This would be awesome stuffed into these mushrooms, too.

(And once you make this, you should give my equally easy Homemade Merguez Sausage recipe a try. You expert sausage maker, you!)

****
Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Homemade Mexican Chorizo
Mexican chorizo recipes vary, and based on your personal taste preferences, you may find that you want more of some spices or less of others. The best way is to fry up a tiny portion to taste and then adjust accordingly. 

Ingredients
5 dried ancho chiles (substitute guajillo chiles)
1/2 cup apple cider vinegar
1 medium red onion, peeled and coarsely chopped
8 large cloves garlic, peeled
1 bay leaf
1 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 teaspoon ground coriander
1 tablespoon ground cumin
2 teaspoons paprika (see note below)
2 teaspoons ground oregano
1 teaspoon ground cayenne
4 rounded teaspoons kosher salt
1 teaspoon ground black pepper
3lbs ground pork (not lean)

Directions
Combine the ancho chiles in a small pot and cover with water. Bring the water to a boil and then remove from heat. Let soak 15-20 minutes, or until the chiles are soft and rehydrated. Remove the stems and place the chiles (with seeds) in a blender or food processor (reserving the soaking liquid).

Add the vinegar, onion, garlic, and bay leaf to the blender along with the chiles and puree into a smooth, thick paste, adding some of the soaking liquid as needed to loosen the paste and help blend.

Place the ground pork in a large bowl or base of an electric mixer. Pour in the paste and all of the spices and mix until evenly combined.

Transfer the mix to an air-tight container or bag, and refrigerate at least 8 hours to allow the flavors to marinate. After 8 hours, the chorizo will be ready to cook, or you can divide into smaller portions for freezing and storing. (Will keep well in the freezer for at least 4 months as long as it's properly stored.)

Note on Paprika: Mexican chorizo is typically made with sweet paprika, not smoked, but I actually prefer the flavor of the smoked paprika. Use whichever you prefer--both will be delicious!

0

Puerto Rican Pernil with Crispy Skin

The traditional centerpiece of the Puerto Rican Christmas Eve (or "Noche Buena") table, is Pernil--a marinated pork shoulder that's roasted slowly in the oven until the meat is tender and the skin on top is crackling and crisp.

All families have their own perfect pernil recipe--the simplest seasoning the pork only with garlic, salt, and oregano. Others use popular store-bought spice mixes (like "adobo Goya") or slightly more complicated marinades, but at the heart of it is a simple roast that requires little effort on your part while the oven does all the work.

The word "pernil" derives from the Spanish word "pierna" or leg. It's also the Catalan word for ham, since the dish was originally prepared using a fresh ham. Pork shoulder, however, is more readily available and affordable, and has since became the more popular cut to use for the dish.

The fattiness of the pork shoulder also lends itself well to the long slow roasting, and turns out a better end product than the ham.

There will always be purists who will argue that a true pernil can't be made with pork shoulder, but I've never seen them turn down a plate of this deliciousness.

When it comes to flavor, I like it bold. I'm not into subtle on my plate (or really in any part of my life), and tend to skip over the ones that just taste like plain roasted pork. I want a good hit of garlic. I want the brightness of cilantro. I want a touch of acid from the citrus.

And damn it...I want there to be enough salt to bring all of those things out!

Growing up, I actually never really liked pernil. It tasted dry and boring to me, and I never understood the rabid enthusiasm other guests felt for it. I always turned it down in favor of the other Puerto Rican dishes on the table--the pasteles and tostones...or maybe just the rum cake.

And then a few years ago, I decided to give it a shot, experimenting with my own versions of the classic recipes. The process is similar to what I do with my Thanksgiving turkey or roast chickens. It's a technique I learned from my mom, and one of the best ways to infuse meat with maximum flavor while preserving moisture.

Here's what I do: I skip the roasting rack and put the pork right down on the pan where the bottom can braise in the flavorful juices.

I make a thick, wet paste of spices and citrus juice with massive amounts of garlic--8 or 10 big cloves. I add a full bunch of cilantro.

I pass the stale store-bought "adobo" spice mixes in favor of fresh individual spices--ground toasted cumin, smokey paprika, dried oregano.

And salt. A teaspoon of kosher salt per pound seems to work about right. 

I also think patience is key. Some pernil recipes only call for 3 or so hours in the oven, but low and slow is best, letting it go 5, 6, even 7 hours. You end up with skin that crackles and meat that is tender, moist, and dripping with dressing. Impressive results that belie the amount of effort it takes.

I serve mine on rice, doused with hot sauce and topped with a pile of quick pickled red onions. The perfect winter meal.

Want more Puerto Rican Christmas recipes? Check out my eCookbook: The Puerto Rican Christmas Table with 40+ recipes and full-color photos. Click here to learn more!
 

****
New to Always Order Dessert? Consider subscribing to my RSS feed, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!

Puerto Rican Pernil Recipe
Serves 7 - 10 people when accompanied with sides

Ingredients
1 5-8lb pork shoulder, bone-in
1 cup sour orange juice (from seville oranges) OR 1 cup tart grapefruit juice OR 1/2 cup each orange and lemon juice
2 tablespoons vinegar
1/4 cup olive oil
1 medium yellow onion, quartered
8-10 large garlic cloves, peeled and crushed
1 1/2 cups chopped cilantro
1 large red bell pepper, seeds and center ribs removed
2 tablespoons ground cumin
2 tablespoons dried oregano
2 tablespoons paprika (sweet or smoked spanish)
5-8 teaspoons kosher salt (1 teaspoon per pound of pork)
2 teaspoons ground black pepper
2 cups water

Directions
Rinse pork shoulder under cold water and then pat very dry. Place skin-side up in a large roasting pan, right on the pan (not on roasting rack). Use a knife to cut slits into the skin and fat.

Combine the orange juice, vinegar, olive oil, onion, garlic, cilantro, red bell pepper, cumin, oregano, paprika, salt, and pepper in a blender or food processor and puree into a smooth paste.

Use your hands to rub the pork shoulder with the paste on all sides, pouring into any crevices and into the slits cut in the skin. Use all of the marinade. Cover pan with plastic wrap and let marinate a minimum of 2 hours and up to 2 days.

When ready to cook, remove from refrigerator and let sit at room temperature 30 minutes to take off some of the chill. Wipe off excess marinade from the skin of pork and pour water into bottom of pan so that it goes up about 2 inches on the side of the pork (leave the extra marinade in the pan).

(Note: depending on the size of your roasting pan, you may need more water--feel free to add as much as you need to get the liquid up to 2" in the pan! You can also use broth or a mix of both.)

Preheat oven to 325 degrees. Cover roasting pan tightly with foil or pan cover and place in oven on lowest rack to bake for 4 to 7 hours or until very tender. (Smaller roasts cook less when larger roasts take more time. It's very difficult to "overcook" as long as you keep the heat low, the roast covered, and the liquid in the pan--you can even go down to 300 degrees if you want to be safe.)

Once meat is tender, remove foil from pan and let broil about 5 to 10 minutes, or until skin is crisp and crackling.

Transfer pernil to a serving platter.  Serve pernil along with reduced pan juices, and a rice dish such as arroz con gandules, boiled yuca, or plantains

0

Fried Chorizo with Wine Caramel

A couple months ago, I got an email from a company offering me a taste of their product--a "depression-era hooch" called Spodee. Also known as "Wine with a Kick."

Now I get a LOT of these emails, and usually I ignore them or let the person know that it's not really a good fit for my writing, but this time, I was totally intrigued.

Spodee, the woman explained, was an old fashioned beverage made from a combination of homemade wine, spices, and moonshine. It had been popular during the depression era because it was cheap and strong, and a company based in Pennsylvania decided to bring it back as a nod to the current economy.

And, the woman added, it comes in an "old timey milk bottle."

If you know anything about me, you know the phrase "old timey" gets me. I agreed to try it and waited for my milk bottle of hooch to arrive.

As promised, the jar arrived--an old fashioned milk bottle filed with dark red wine. The tag offered a drink suggestion ("Spodee and Sody"), but I decided to try it straight.

And I did. ON CAMERA!  You can watch my YouTube taste test video HERE.

Basically, it's good stuff. Not good wine, but a tasty drink. It's sweet, but not overwhelmingly cloying, with slightly spicy, chocolate notes. I wouldn't drink it on it's own, but think it would be an awesome mulled wine or sangria. But what I really wanted to do was cook with it.

I kept the bottle in my fridge until last week when I was hosting friends for dinner and decided to use it as part of a quick appetizer. I fried slices of spicy chorizo and then poured the Spodee on top, letting it reduce into a boozy, syrupy caramel.  This is a riff of another dish I make using regular wine with the addition of sugar, but since the Spodee already has a high sugar content, as well as great flavor from the spices, I just needed two ingredients--super easy!

I placed it in a bowl with a few toothpicks and stood back and watched as my friends proceeded to flip out over the deliciousness. They went wild over the combination of spicy salty chorizo and the deep sweet wine caramel syrup.  It was gone in minutes (we were barely able to capture photos) and soon everyone was asking about the Spodee.

The appetizer ended up being such a hit (and SO EASY!), that I doubled the recipe and made it again for Thanksgiving at my in-law's house. Once again, it was gone in minutes.

(I confess that I contributed quite a bit to that "gone in minutes" thing this time.)

Spodee is a pretty new product, so it's currently only available for sale in Pennsylvania and New Jersey, but you can also buy it online here.

Thanks to the lovely and super talented Monica Navarro for taking the gorgeous photos in this post!

****
New to Always Order Dessert? Consider subscribing to my newsletter, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right.

Fried Chorizo in Spodee Wine Caramel
Serves 6-8 as an hors d'oeuvre

Ingredients
1 pound spicy Mexican or Spanish-style chorizo, sliced into 1" pieces (don't use fresh chorizo)
1 1/2 cups Spodee wine (You can also substitute another kind of fortified or sweetened red)

Directions
Heat a large skillet over medium heat and add the sliced chorizo, letting them fry in their own fat until crisp on each side (about 2 minutes). Once the chorizo are fried, pour in the Spodee and use a wooden spoon to scrape up any bits stuck to the pan.

Lower the heat and let simmer about 5-7 minutes, or until the sauce reduces into a thick syrup.

Remove from heat and serve immediately with toothpicks as an appetizer.

0

Savory Braised Pork Tart with Puerto Rican Mofongo Crust

I invented this bit of magic late last week as I was preparing for the annual Pie Party hosted by Jackie Gordon and Ken from Hungry Rabbit. Pie Party is an amazing potluck event in New York City that brings together a group of food bloggers and other food professionals to sip cocktails and feast on dozens and dozens of homemade sweet and savory pies.

Yes, it IS as awesome as it sounds.

This year was my first time attending, and since I have little interest in flaky crusts (I'm weird; I know),  I somehow got it into my head that I was going to make a Puerto Rican-inspired savory pie featuring a plantain crust. It sounded genius in my head (all things sound genius in my head), but for some reason I decided that I would just leave the details until the last minute. I showed up at the grocery store the morning of, with vague ideas involving pork and a rectangular tart pan, and a nagging sense that perhaps I should have put in a bit more thought.

I eventually decided to go with mofongo, which molds easily and crisps nicely, making for an incredibly flavorful base. I also threw some pork into the dutch oven to simmer, but I admit that it wasn't until the crust came out of the oven that I finally figured out how I was going to fill it. I'm pretty sure I even stood staring at it for a bit saying to myself "What am I going to put inside you?" as the clock ticked and the time for me to hit the shower drew near.

I decided on a classic custard base filled with chopped green olives, roasted red peppers, and chunks of the aforementioned slow-braised pork in a Puerto Rican style marinade of sour orange juice, garlic, and cumin.

I pulled it out of the oven, letting it cool as I rushed into the shower and got dressed. I finally got to the event (just 30 minutes late!), a bit nervous to serve something I hadn't even tasted--and even more so when I saw that it had already attracted a bit of attention from other attendees eager to try the "mofongo tart." When the eating began, I watched one guy actually climb over a couch in a bid to get to it first.

"Oh God...it had better be good," I thought.

Fortunately, it was. Eugene and I got a little sliver to share, and were excited to find that not only was it good, but it was actually kind of amazing! Eugene declared it by far his favorite of the savory tarts (although he has to say that so take it with a grain of salt). The crust was crispy and garlicky with little bits of smokey bacon that gave into a creamy filling with chunks of savory pork, salty olives, and sweet red peppers.

I immediately knew that I was going to make it again so that I could share it with all of you.

This recipe? It's definitely a little bit fussier than most things I share here as it requires three different elements, but it is SO WORTH IT. Here are some pictures to walk you through it:

You start off with a batch of mofongo, a Puerto Rican side dish made from fried green plantains that are tossed with a garlic dressing and then mashed along with bacon or pork rinds (recipe below).

Mofongo is one of my favorite things in the world. It's also one of Guy Fieri's favorite things in the world. I usually find him super annoying, but I do find this video of him freaking out about mofongo to be somewhat...charming. (Well, about as charming as Guy Fieri could ever be.)

This is typically served molded on the side and topped with stewed shrimp or meat, but in this case the mofongo is pressed into a tart mold to create a nice thick crust. You can then pop the tart in a 400 degree oven for about 15 minutes, crisping the plantains until they are golden and crunchy around the edges.

While the crust bakes, you can prepare the filling--a typical custard base, much as you would use for a quiche--by combining a couple eggs and some heavy cream seasoned with cumin, paprika, salt, pepper, and a dash of cayenne. To this you add about 2 cups of the prepared pork, along with coarsely chopped green olives and roasted red pepper.

I LOVE the briny saltiness that the olives add to the final dish; you might be tempted to skip them, but I urge you to give them a try; they really work to balance out what could otherwise be a pretty heavy and rich dish.

The pork shoulder itself is pretty key. It's braised using the same ingredients used to make a traditional Puerto Rican pernil--sour orange juice, garlic, cumin, paprika, salt, pepper, and cilantro. I suggest making the pork in advance as it will keep well and can be made as far as 3 days ahead.

The pork takes about 3 hours on the stove--just toss everything in a dutch oven and let is simmer until tender--or you can pop it in the slow cooker overnight. No need to sear or marinade or really fuss about much at all.  I tested it both ways and was equally pleased with the flavor! (The leftover pork is amazing on its own with rice, sandwiches, or in tacos!)

As the pork cooks, the sour orange juice will break it down and the house will fill up with the most incredible aromas.  I know for many people, the holidays smell like cinnamon and baked apples, but to me it smells like slowly cooking garlic and pork.

Place the crisped and slightly cooled base onto a baking sheet, and pour in the filling right to the top. It'll puff up while cooking, but once cooled will settle back down into the tart making for a perfect fit.

After the tart bakes, remove from the oven and let cool in the base so that it has a chance to settle into the shape.

Unmold it just before serving, sliding it out onto a platter and cutting into slices. Note that the tart is delicious while hot, but I actually prefer it room temperature, making it an ideal dish for entertaining or even for a brunch at home!

I am definitely going to be making this again once the holidays get here, and hope that you will, too!

P. S. Want more Puerto Rican recipes? Check out my eCookbook: The Puerto Rican Christmas Table with 40+ recipes and full-color photos. Click here to learn more!

****
New to Always Order Dessert? Consider subscribing to my newsletter, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. If you're in the NYC area, be sure to check out my NYC dinner party style cooking classes. Thanks for reading!  

Savory Braised Pork Tart with Puerto Rican Mofongo Crust


For the Pork
1 5lb pork shoulder, cut into chunks
2 cups sour orange juice (from seville oranges, or use equal parts orange and lemon juice)
2 cups low sodium chicken broth
6 large garlic cloves, smashed
1 onion cut into quarters
4 teaspoons of kosher salt 
1 tablespoon dried oregano
3 tablspoons ground cumin
3 tablespoons ground paprika 
1 teaspoon ground black pepper
2 tablespoons brown sugar 
1/2 cup roughly chopped fresh cilantro
1 bay leaf 

For the Mofongo
6 green plantains
Oil for frying 
6 strips bacon, cut into small pieces.
1/4 cup sour orange juice
1/4 cup chicken broth (or use the braising liquid from the pork)
1/4 olive oil, plus more as needed
5 garlic cloves, finely minced
1 teaspoon dried oregano
Kosher salt and black pepper, to taste

For the Filling
1/2 cup heavy cream
2 large eggs
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 cup coarsely chopped green olives
1/4 cup coarsely chopped roasted red pepper

Directions

First Prepare the pork. Place the chunks of pork in a large dutch oven. Combine the rest of the ingredients, except the bay leaf, in a blender and puree until smooth. Pour the liquid over the pork and add the bay leaf. Bring to a boil, then reduce heat to low, cover and let braise for about 3 hours or until the pork is tender. (PLAN AHEAD: this step can be done up to 3 days in advance--the pork can also be braised in the oven or cooked in a slow cooker, if you prefer)

While the pork cooks, prepare the mofongo. Peel and slice the plantains into 1/2" thick pieces. Heat 1" of oil in a heavy-bottom pot and fry the plantain slices in batches, about 3-5 minutes each until golden. Transfer to a paper-lined pan to drain. Let the plantains cool while you fry the bacon until crisp (you can also use pork rinds, if you prefer). In a large bowl, combine the fried plantains, fried bacon and bacon fat, sour orange juice, broth, olive oil, garlic, oregano, and salt and pepper. Use your hands or a mortar and pestle to mash together until well combined and relatively smooth (you can also use a food processor on "pulse"--note that the texture will be chunky, but you want to limit the size of the chunks so that you can mash it into the tart as a crust). Taste to adjust seasoning and set aside. (PLAN AHEAD: this step can be done up to 24 hours in advance)

Prepare the tart: Once the pork is ready, use a fork to pick out about 2 cups of the tender pork, either shredding or chopping it into small pieces.  (The rest of the pork can be eaten on its own or in sandwiches or tacos.). Whisk together the ingredients for the filling and add the pork. Set aside.

Preheat oven to 400 degrees. Press the mofongo into your tart pan to form a 1/2" thick crust--use either a 9" round or a rectangular pan, you can also use multiple smaller ones for individual portions.  The mofongo should be warm and wet in order to best fit into the pan so reheat if necessary, and moisten with olive oil in order to help it stick together (you should be able to squeeze it into a ball and have it hold). The oil will also help it crisp in the oven. See photo above for clarification, if necessary.

Place the crust on a baking sheet and in the oven for 15 minutes until the mofongo is golden and crisp. Remove and let cool slightly before pouring in the  filling right to the top of the crust. Return to the oven and bake for 25 to 30 minutes, or until just set. 

Let cool completely in pan before unmolding. Serve room temperature. 

SUBSTITUTION IDEAS: Instead of the braised pork, you can easily use diced chorizo,  shrimp, cooked ham, pulled brisket, pot roast, or even just vegetables and cheese. Have fun with it and get creative!

0

Turkey Bacon Meatballs

I was poking through the freezer this weekend looking for something interesting to make for dinner, when I found a couple pounds of frozen ground turkey meat.  I pulled it out and put it in the microwave to thaw, while I debated my options. I could do a turkey meatloaf (I love Ina's recipe) or a quick chili, but I decided that meatballs would be best because the leftovers would be great for lunch throughout the week.

As turkey breast is pretty lean, I usually like to mix it with something to keep it moist and tender. Unfortunately, I didn't have much in the fridge--no herbs except for a tiny bit of almost-dried-out-parsley, only one small onion, no milk or yogurt or bread or eggs. I was even out of some of my favorite dried spices!

Slim pickings, indeed.

But then I found a forgotten 1/2 pound of bacon in the deli drawer. The good bacon. Thick, smokey stuff from Schaller & Weber, a local German-style charcuterie shop that makes some of my favorite meat products (including the ham I use in these ham and egg cups).

Perfect!

I put the bacon in my food processor, along with the small onion, and a couple cloves of garlic, and processed it until it was all finely ground. I gently mixed the bacon mixture into the turkey along with a bit of salt and red pepper flakes for heat. I added chia seeds for extra fiber, but that part is totally optional.

I delicately formed the mixture into large 2 to 3" meatballs, and arranged them on a lined baking sheet. I prefer to bake my meatballs; I just find that it's quicker and less messy.

I then finish them off with a gentle simmer in marinara sauce (homemade or store-bought) and serve them topped with a bit of grated cheese and some of that aforementioned dried out parsley.

Eugene came home while the meatballs were baking and gave me a bag of cheese, peaches, and bread that he had bought at a farm stand (he had come back from upstate NY where he was running the Warrior Dash).

We opened up a bottle of wine from our recent North Fork trip and had ourselves a mighty fine dinner indeed!

****
Like this recipe? Share the photo and link with a friend on Facebook or Pinterest so that more folks can enjoy it! I'd also love if you'd consider subscribing to my newsletter, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. If you're in the NYC area, be sure to check out my NYC dinner party style cooking classes. 

Thanks for reading & sharing! 

Turkey Bacon Meatballs Recipe
Make 12 large meatballs (about 4 servings)

Ingredients
1/2 pound thick-cut Black Forest or other smoked bacon
1 medium yellow onion, peeled and cut into quarters
3 medium cloves garlic, peeled
2 pounds ground turkey
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon red chili flakes (optional)
3 tablespoons chia seeds (optional)
3 cups marinara or tomato sauce (homemade or store-bought)
1 cup chicken broth or water
Grated cheese, fresh parsley for garnish (optional)

Directions
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silpat. In a food processor, combine bacon, onion, and garlic. Process until bacon and onion are finely grated (about 1 minute). In a large bowl, combine bacon mixture, ground turkey, salt, black pepper, red chili flakes, and chia seeds. Use your hands to mix thoroughly until evenly distributed.

Gently form the mixture into 12 large meatballs and arrange on the baking sheet. Bake about 20 minutes, or until cooked through and golden on top.

Transfer meatballs to a deep skillet or saucepan and pour the sauce on top along with the broth or water. Simmer on low for 15 minutes, turning the meatballs occasionally to make sure they're fully covered with the sauce. Serve meatballs with the sauce on their own or with pasta or other sides. Store leftovers in remaining sauce.

0