Category Archives: Comfort Cuisine

INGREDIENTS:

2 oz                     Bacon, sliced and cut into 1″ pieces

1/4 cup                Onion, small dice

1 ea                     Bell Pepper, green, julienne

1 ea                     Celery Stalk, diced

1/2 cup                Rice, uncooked

1/2 tsp                 Garlic, minced

8 oz                     Tomatoes, canned, drained and chopped

1 tsp                    Thyme, fresh and chopped

1/2 tsp                  Salt

tt                           Pepper

1 to 1 1/2 cup       Chicken stock

4 oz                      Smoked ham or kielbasa, sliced

8 oz                      Shrimp, peeled and deveined

1/2 TBS                Parsley, finely chopped

INSTRUCTIONS:

Preheat an oven to 350 degrees.  In a heavy 2 to 3 quart pot or casserole render the fat from the bacon over medium heat.  The bacon can get brown, but do not let it get crispy.  Remove the bacon with a slotted spoon and drain the bacon on paper towels.

Add the onions to the pot and sweat them until they are translucent.  Do not let the onions brown.  Add the bell peppers and celery and continue to cook for about 3 minutes, or until peppers are wilted.  Add the rice and stir the mixture, coating the grains of rice evenly with the bacon fat.  Add more oil, if necessary.  Continue to cook the rice until the grains start to turn a milky white.

Add the garlic, tomatoes, reserved bacon, thyme, salt and pepper.  Pour in the stock and turn the heat to high.  Once the stock comes to a boil, add the ham and stir the mixture.

Cover the pot with a lid that fits and place the pot in the lower third of the oven.  After about 10 minutes, add the shrimp to the pot, pushing them down into the mixture.  Continue to cook in the oven for about another 10 minutes, or until the liquid is absorbed and the rice is tender.  If the rice ever appears dry, add a little stock.

Season the jambalaya with salt and pepper.  Garnish with parsley and serve in the vessel it was cooked in.

INGREDIENTS:

2 tbs                 Vegetable Oil

1 1/2 lbs          Boneless Pork Loin, cut into 3-in chunks

tt                        Salt and Freshly Ground Pepper

2                        Large Celery Ribs, finely diced

1                        Small Red Onion, finely diced

1                        Anaheim Chile, seeded and finely diced

2                        Garlic Cloves, minced

2 tsp                 Mild Chile Powder

1 tbs                 Ground Cumin

Pinch               Oregano, dried

2 cups              Chicken Stock

2 cups              Carrots, 1/2-in dice

2                        Russet Potatoes (6 oz) cut into 1-in dice

1  can               Tomatoes, diced (28 oz)

1 lb                   Tomatillos, husked, rinse and cut into 1-in dice

tt                        Hot Sauce

                           Serve with cilantro and corn tortilla chips

INSTRUCTIONS:

In a medium casserole or Dutch oven, heat the oil.  Season the pork with salt and pepper and cook over high heat until browned on two sides, about 2 minutes per side.  Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes.  Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes.  Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes.  Add the chicken stock and bring to a boil.  Add the carrotes, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the pork is cooked through, about 25 minutes.

Transfer the pork to plate and shred with two forks.  Meanwhile, simmer the stew over moderate heat until thickened, about 10 minutes.  Stir the shredded pork into the stew and season with salt, pepper and hot sauce.  Ladle the stew into bowls and garnish with chopped cilantro and serve with a few tortilla chips.

INGREDIENTS:

1                   Pork Roast

6 cans         Green Chilies, chopped

1 lg can       Green Chile Enchilada Sauce (medium)

2                   Garlic Cloves, chopped

1 cup            Onion, chopped

6-10              Red Potatoes

an                   Flour

1 tbs               Butter

INSTRUCTIONS:

In a large pot, saute onion and garlic with butter.  Cut pork roast into quarters and pat with flour.  Brown pork in pot on each side.  Turn heat to medium-low and add chopped chilies.  Cook on low for 2 hours.  Pull apart meat a little bit with fork, add enchilada sauce and chopped red potatoes with the skins.  Simmer 45 more minutes.  Stir and serve with grated Colby jack cheese and sour cream if desired.