Tag: pork
Vietnamese Pork Rib Soup
Vietnamese Pork Rib Soup
To me, this pork riblet soup is the ultimate Vietnamese comfort food. The ingredients can be found at any grocery store and it’s very easy to make. You will be able to find riblets at every Asian market; either cut from spare or baby back ribs. If shopping at an American grocery store, you will most likely have to ask the butcher at the counter to cut a rack of ribs into individual bite size pieces for you; about 1.5” thick. Not a fan of pork? You can use flanken style beef ribs or even bone-in chicken parts as a substitute. The key to making this soup so flavorful is the bone; so no boneless meat.
Ingredients
- 1 tbsp vegetable oil
- 1 shallot finely chopped
- 6 garlic cloves minced
- 3 green onions white and green parts separated; finely chopped
- 1 lb pork riblets
- 6 cups water
- 1 tbsp fish sauce
- 1/2 tsp salt
- 1/2 tsp mushroom bouillon powder or chicken bouillon powder
- 1/4 tsp cracked black pepper
- 1 large carrot sliced
- 1 large potato cubed
- 1/2 head cauliflower broken into florets
Instructions
- Add cooking oil to a large pot over medium heat. Sauté the shallots, garlic, and white part of the green onion for 3 minutes.
- Toss in the riblets. Sauté for 10-12 minutes until the riblets are browned.
- Pour in the water. Simmer for 45 minutes. Skim off any of scum from the top of the pot.
- Stir in the salt, mushroom bouillon, fish sauce, and black pepper. Add in the potatoes, carrots, and cauliflower. Cover and simmer over low heat for 15 minutes.
- Turn off the heat. Add in the green part of the green onion.
Texas Twinkie
Texas Twinkie
The Texas Twinkie is homage to how fat America is in the bestest way possible. Invented in 2013 at Hutchins BBQ in McKinney, Texas; this appetizer consists of large jalapeños stuffed with cream cheese and smoked brisket, wrapped in bacon, and brushed with bbq sauce. In addition to this base recipe, I mixed in cheddar, horseradish, and chopped parsley to the cream cheese/brisket filling. You can bake the in the oven like I did or smoke them in your smoker for 2-3 hours at 250°.
Equipment
- toothpicks
Ingredients
- 6 large jalapeños
- 4 oz cream cheese softened
- 4 oz smoked brisket finely chopped
- 4 oz cheddar cheese
- 2 tbsp horseradish
- 1/4 cup parsley finely chopped
- 6 slices thin cut bacon
- bbq sauce
Instructions
- Preheat your oven to 400°. Line a baking sheet in parchment paper. Slice a T: halfway across the top and down the center of each jalapeño. Roast for 8 minutes. Let the jalapeños cool and remove the seeds.
- In a bowl, mix together the cream cheese, brisket, cheddar cheese, horseradish, and parsley.
- Stuff each jalapeño liberally with the cream cheese mixture.
- Stretch out the bacon without tearing and wrap around the jalapeños. Secure the bacon with toothpicks. Bake for 20 minutes.
- Pull out of the oven and brush with bbq sauce. Return the pan to the oven and bake for 5-10 more minutes; depending on the size of the jalapeños.
- Let cool for 10 minutes and remove the toothpicks.
Caramelized Zucchini and Italian Sausage Pasta
Caramelized Zucchini and Italian Sausage Pasta
While this isn’t authentic Italian by any means, it’s nothing short of tasty. I’ve been hearing the craze of shellbow pasta, so I had to try it for myself. The pasta catches the sauce and its ingredients, making them the perfect pair for this recipe. The lemony breadcrumbs gives the pasta a nice, crispy texture. One of the best parts of this recipe is its versatility. You can substitute the sausage for chicken, shrimp, pancetta, ground turkey or beef, or go meatless. Can’t find shellbow pasta? You can use penne, bow tie, rigatoni, or any other sauce-catching shape.
Ingredients
- 1/4 cup olive oil
- 1/2 cup panko
- 1 lemon zested and juiced; separated
- 2 medium zucchini sliced into 1/4” thick rounds
- 1 lb shellbow pasta cooked according to package instructions; plus a 1/2 cup of pasta water
- 1/2 cup shallots thinly sliced
- 6 garlic cloves minced
- 1 lb bulk mild Italian sausage
- 3/4 cup heavy cream
- 1/2 cup parmesan cheese grated
- 1/2 cup Italian basil torn
- 1 tbsp crushed red pepper optional
Instructions
- Heat up 2 tbsp of olive oil in a large saucepan over medium heat. Toss in the breadcrumbs and toast for 3-4 minutes until golden brown. Transfer to a bowl.
- Immediately toss the breadcrumbs with the lemon zest. Set aside.
- In the same saucepan over medium high heat, add the rest of the olive oil. Add the zucchini in a single layer; making sure to not overcrowd the pan. Lightly season with salt.
- Sauté for 5 minutes a side until the zucchini are caramelized. Remove from the pan. Depending on the size of your saucepan, you may have to cook your zucchini in batches.
- In the same pan over medium heat, add in the Italian sausage.
- Brown for 8 minutes. Add in the garlic and shallots and cook for 2 more minutes.
- Pour in the cream. Scrape up any bits from the bottom of the pan. Season with salt, pepper, and crushed red pepper. Simmer on low for 5 minutes.
- Stir in the pasta, lemon juice, and a 1/2 cup of pasta water.
- Stir in the cheese and basil.
- Turn off the heat and toss in the caramelized zucchini.
- Serve with the toasted lemon breadcrumbs over the pasta.
