Curried Pork Lettuce Wraps – From 2012 Austin Parade of Homes Chef Night

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I was honored to be selected as one of the featured chefs for Austin’s 2012 Parade of Homes Chef Night at the PGM Design + Build home. PGM owner, Edgar Prats, and I later reunited on the He Said, She Said radio program. He’s been begging me ever since for he pork recipe I prepared that night. This curried pork is a test of patience, but well worth the wait to prepare. I originally served this as a one bite amuse-bouche at the event, but it’s especially delicious served wrapped in a crisp lettuce cup. The cool crunch is an awesome compliment to the sweet spice of the pork. I usually will buy an entire pork shoulder at a time (about 12-18 lbs). If entertaining, you can cook the entire shoulder or split the butt (upper part) from the picnic (lower part) and freeze one for a later use.

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Ingredients:
1 pork butt, bone in
1 sweet yellow onion, sliced 1/2″ thick
1 – 12 oz can coconut milk
1 lime, zested and juiced
1 stalk lemongrass, bruise with heel of knife
equal parts Penzey’s Sweet and Hot Curry Powder, about 4 Tbsp each mixed
salt and pepper
4 Tbsp coconut oil
1 head Boston lettuce

Method:
1. Preheat oven to 425 degrees F.
2. Season butt completely with curry powder, then sprinkle all sides with salt and pepper.
3. In large Dutch oven, heat coconut oil over med-high heat.
4. Sear butt in oil on all sides until browned. Remove and set aside.
5. Add lime juice and coconut milk to Dutch oven to deglaze the pan.
6. Return butt to pan, add remaining ingredients except lettuce, cover and place in oven.
7. Once in oven, immediately reduce heat to 200 degrees F.
8. Cook for 4 hours, basting every 20-30 minutes.
9. Remove from oven and let rest for 15 minutes before shredding pork butt with fork.
10. Strain pan sauce and save it for remoistening pork if needed.
11. Serve in lettuce wraps by themselves or topped with fresh chiles, your favorite salsa, shredded cabbage or cilantro.

Note: This can also be made in a crockpot. Turn crockpot to high and allow to heat completely. Once this is done, sear the butt in a sauté pan. Transfer pork to crockpot and deglaze saute pan with lime juice and coconut milk as above then transfer sauce to crockpot and add remaining ingredients. Cook high for 4-6 hours or reduce heat to low once all ingredients are added and cook 8-10 hours.

Chicken Enchilada Stew

chicken soup

When I wake up to rainy days like today, only one thing sounds good. Soup. I had just enough time to throw this in the crock pot before heading to class, can’t wait for the amazing smell when I get home later, NOMS!

Ingredients:
2lbs chicken breasts
1 yellow onion, chopped
2 bell pepper, chopped
2 jalapenos, sliced very thin
4 Hatch green chiles, charred with torch or over stovetop burner, deseeded and chopped
2 tablespoons coconut oil
1 (14oz) can of fire roasted tomatoes
1 (7 oz) can tomato sauce
6 garlic cloves, minced
2 tablespoon cumin
1 tablespoon chili powder
2 teaspoons Mexican oregano
salt and pepper, to taste
bunch of cilantro, to garnish
avocado, to garnish

Method:
1. Season chicken breasts with cumin, chili powder, salt and pepper. Sear lightly in saute pan with coconut oil on both sides until they begin to brown. Don’t cook through completely.
2. Add chicken and all ingredients to crock pot on low for 8-10 hours or high for 6-8 hours.
3. After 6 hours remove chicken breasts and shred with a fork before returning to crock pot to finish cooking.
4. Garnish with fresh cilantro and diced avocado.
5. Enjoy!!!

Note: I make this typically in large batches. It can be eaten as more than just a soup. By straining the stock, the chicken and veggies are amazing in omelettes and on salads.

Crispy Pork Carnitas

Who doesn’t like traditional pork carnitas? This is a great way to recreate restaurant quality juicy and crispy carnitas without the restaurant.

2 tbsp Coconut Oil
1 (4-5 lb.) Boneless Pork Shoulder, excess fat trimmed
1 cup Chicken Stock
1 Large Yellow Onion, sliced thin
8 Cloves Garlic, minced
2 tbsp Chipotle Powder
4 tsp Cumin
3 tsp Chili Powder
1 1/2 tsp Salt
1 tsp Black Pepper

Method

1. Heat oil in a large skillet over high heat. Add the pork and sear on each side until browned (about 2 minutes per side). Transfer pork to the crockpot.
2. Add remaining ingredients. Cook on low for 6-8 hours until the pork is completely tender and shreds easily with a fork.
3. Once the pork is cooked, preheat broiler to high heat and cover two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading it out evenly in a single layer. Reserve the remaining broth from the slow cooker.
4. Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin crisping up. Remove the sheet, and use a spatula or tongs to carefully toss the pork. Then ladle about 1/4 cup of the remaining slow cooker broth over the pork. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.
5. Repeat with the other baking sheet of pork.
6. Serve immediately in a salad, with eggs, over vegetables, in a soup or whatever sounds good to you! Or cover and refrigerate or freeze.

If tacos are your thing and you nees your tortilla fix, check local organic grocers like Whole Foods and Trader Joes if available. This is a really good recipe to try at home. Keep in mind that you can’t expect them to be like corn or flour tortillas. They will differ from them as much as corn and flour tortillas differ from each others. If convenience and availability is a factor and you MUST have tortillas, remember corn are always a better option. Be sure to check labels and avoid any hydrogenated oils (lard and other animal fats are ok) and wheat flour that may have been added. http://snapguide.com/guides/make-paleo-tortillas/

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