Monday, February 13, 2012

ATK: Pork Shoulder Roast Recipe

I saw this recipe on America's Test Kitchen and upon finding that pork shoulder roast was less than $3/lb decided I couldn't afford to not make it. In my version I substituted dried thyme for fresh sprigs and Dijon mustard for whole-grain mustard.

Pork Roast
  • 1 bone-in pork butt , 6 to 8 pounds (see note)
  • 1/3 cup kosher salt
  • 1/3 cup packed light brown sugar
  •  Ground black pepper
Peach Sauce
  • 10 ounces frozen peaches , cut into 1-inch chunks (about 2 cups) or 2 fresh peaches, cut into 1/2-inch wedges
  • 2 cups dry white wine
  • 1/2 cup granulated sugar
  • 1/4 cup plus 1 tablespoon unseasoned rice vinegar
  • 2 tsp dried thyme
  • 1 tablespoon Dijon mustard
  1. FOR THE ROAST: Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. Combine salt and brown sugar in medium bowl. Rub salt mixture over entire pork shoulder and into slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 and up to 24 hours.
  2. Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast and brush off any excess salt mixture from surface. Season roast with pepper. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and add 1 quart water to roasting pan.
  3. Cook roast, basting twice during cooking, until meat is extremely tender and instant-read thermometer inserted into roast near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board and let rest, loosely tented with foil, 1 hour. Transfer liquid in roasting pan to fat separator and let stand 5 minutes. Pour off ¼ cup jus; discard fat and reserve remaining jus for another use.
  4. FOR THE SAUCE: Bring peaches, wine, granulated sugar, ¼ cup vinegar, ¼ cup defatted jus, and thyme to simmer in small saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining tablespoon vinegar and mustard. Remove thyme, cover, and keep warm.
  5. Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean kitchen towel to grasp bone). Using serrated knife, slice roast. Serve, passing sauce separately.

MuShu Pork rolls
  • roasted pork shoulder
  • pita or tortilla wraps
  • hoisin sauce
  • green onions
  1. Shred the pork shoulder into bit sized pieces.
  2. Slice green into 3-4 inch segments and then slice length wise into several slivers (juliene).
  3. Place a pita/tortilla wrap on a plate.
  4. Spread a generous amount of hoisin sauce, pork, and green onion in a line down the middle of the wrap.
  5. Roll up the wrap and enjoy!

Tuesday, February 07, 2012

Beef Stroganoff

Planning to make this tonight. I saw it on tv a while back.

Skillet Beef Stroganoff 
America's Test Kitchen Easy Skillet Suppers 

1 1/2 pounds sirloin steak tips, pounded and cut thin across the grain (I used ground beef) 
Salt and pepper 
4 tablespoons vegetable oil 
10 ounces white mushrooms, sliced thin 
1 onion, chopped fine 
2 tablespoons all-purpose flour 
1 1/2 cups chicken broth 
1 1/2 cups beef broth 
1/3 cup brandy 
1/3 pound wide egg noodles (3 cups) 
2/3 cup sour cream 
2 teaspoons lemon juice 

1. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook half of beef until well browned, 3 to 4 minutes per side. Transfer to medium bowl and repeat with 1 tablespoon more oil and remaining beef. (I just browned all the ground beef in a skillet and then removed to a bowl). 

2. Heat remaining 2 tablespoons oil in now-empty skillet until shimmering. Cook mushrooms, onion, and 1/2 teaspoon salt until liquid from mushrooms has evaporated, about 8 minutes. Stir in flour and cook for 30 seconds, then add both broths and the brandy, and return beef and accumulated juices to pan. Bring to simmer, cover, and cook over low heat until beef is tender, 30 to 35 minutes. (Once I added the ground beef I continued right on to the next step). 

3. Stir noodles into beef mixture, cover, and cook, stirring occasionally, until noodles are tender, 10 to 12 minutes. Off heat, stir in sour cream and lemon juice. Season with salt and pepper.