Shredded Pork Soft Tacos #CrockPot

Weeknight tacos usually consist of quick-cooking fillings like ground beef, packaged taco seasoning and some hard taco shells.  It's all good for a quick dinner.
These tacos don't need any cheddar cheese or lettuce or even taco sauce!   If you are craving some South of the Border flavor, you have come to the right place.

Ingredients:
1 3 lb. boneless pork butt roast, trimmed and cut into 2-inch pieces 1/2 cup water 1/2 large onion, peeled and halved through root end, plus chopped onion for serving 1 Tbsp. minced canned chipotle chile in adobo sauce 1 tsp. dried oregano 1 Tbsp. sugar 1 tsp. ground cumin Salt and freshly ground black pepper 1 bay leaf 1 orange, halved 2 Tbsp. fresh lime juice, plus wedges for serving 10-12 corn tortillas, warmed* Fresh cilantro leaves Thinly sliced radishes
Directions:
Combine pork, water, onion quarters, chipotle, oregano, sugar, cumin, 1 tsp. salt, 1/2 tsp. pepper and bay leaf in slow cooker pot.  Juice orange into bowl and remove any seeds.  Add juice from orange halves into pot, then add spent halves.  Cover and cook on LOW 8 hours.  This can also be done in the pressure cooker and cooked for 35 minutes.
When ready, remove onion quarters, orange halves and bay leaf from cooking liquid.  Using a large spoon, skim excess fat from surface of sauce.  Increase setting to HIGH and simmer, breaking up meat into bite size pieces with wooden spoon until cooking liquid has thickened, about 15 minutes.  Stir in lime juice and season with salt and pepper to taste.
Serve with warm tortillas, chopped onion, cilantro, radishes and lime wedges.
*Warming the torillas up before serving is crucial for both their flavor and texture.  Toast tortillas, one at a time, directly on cooking grate over medium gas flame, until slightly charred around edges, about 30 seconds per side.  Or toast tortillas, one at a time, in dry skillet over medium-high heat until softened and speckled brown, 20-30 seconds.  Wrap in clean dish towel to keep them warm and soft until serving time.

Smothered Pork Chops

Thin pork chops can be difficult to cook without them being tough and dried out.  These smothered chops come out tender and moist with a silky flavorful gravy.

1 tsp. onion powder 1/2 tsp. paprika Salt and Pepper 1/4 tsp. cayenne pepper 6 bone-in pork chops, about 1/2" thick, trimmed 1-1/2 Tbsp. vegetable oil 1 Tbsp. unsalted butter 1 large onion, halved and sliced 1/4" thick 2 garlic cloves, minced 1/4 tsp. fresh thyme leaves (or dried) 3/4 cup beef broth 1 tsp. cornstarch 1 tsp. apple cider vinegar  Preheat oven to 300 degrees F.  Combine onion powder, paprika, 1/2 tsp. salt, 1/2 tsp. pepper, and cayenne in a small bowl.  Pat chops dry with paper towels.  Cut 2 slits about 2 inches apart through fat on edge of each chop.  This keeps the chops from curling up.  Rub chops with spice mixture.
Heat oil in a large skillet over medium heat.  Brown chops on both sides, 6 to 8 minutes and transfer to plate.  Melt butter in empty skillet over medium heat.  Cook onions until lightly browned.  Add garlic and thyme and cook until fragrant.  Stir in 3/4 cup broth, scraping up any browned bits, and bring to a boil.  Return chops and any accumulated juices to pan, cover with aluminum foil and transfer to oven.  Cook until chops are completely tender, about 1-1/2 hours. Transfer chops and onion to a serving platter.  Bring stock to a boil.  Whisk 1 Tbsp. water and cornstarch in a boil until no lumps remain.  Whisk cornstarch mixture into sauce and simmer until thickened.  Stir in apple cider vinegar.  Season with salt and pepper to taste and serve over pork chops.

Adapted from ~Cook's Country

Bacon Cheddar Baked Beans

When you have time, there is nothing like homemade baked beans!  Slow-baked and full of flavor, these beans will be the hit of any party!  They can be made ahead and finished the next day layered with peppers, onions and cheddar cheese.  

1 lb. navy beans, soaked overnight and drained (reserving 2 cups liquid) 6 slices bacon, chopped into 1-inch pieces 1 small onion, diced 1 12-ounce bottle Heinz Chili Sauce 1/2 cup packed dark brown sugar 3 tsp. Dijon Mustard 1/2 tsp. cayenne pepper 2 Tbsp. unsalted butter 1 small yellow onion, sliced 1 small red bell pepper, cut into medium julienne 1 small green pepper, cut into medium julienne Salt and freshly ground black pepper to taste 2 cups sharp Cheddar cheese grated Preheat oven to 300 degrees F.  Fry bacon pieces until crisp, reserving 1 Tbsp. drippings.  Drain beans (reserving 2 cups liquid) and rinse well under cold running water. Place the beans in a large pot or casserole.  Add the bacon pieces, reserved drippings, diced onion, chili sauce brown sugar, mustard, cayenne pepper.  Bring reserved 2 cups bean liquid to a boil and add to beans.  Stir well to combine.  Cover tightly and bake 3-5 hours or until the beans are tender and the liqujid has reduced to a thick sauce.  Check occasionally during the last few hours of baking and add additional boiling water, if needed.  When cooked, let the beans cool completely.

These are perfectly delicious just as they are now, but let's bring them over the top! While the beans are cooking, prepare the finishing ingredients:  heat the butter in a large saute pan over medium heat.  Cook the sliced onion, both peppers and season with salt and pepper.  Cook about 15 minutes until quite soft. To finish the beans, ladle 1/3 of the beans in the bottom of a casserole dish.  Top with 1/2 of the onion-pepper mixture.

Then half of the cheese

Season with salt and pepper.  Repeat this layer again and top with the last 1/3 of the beans.

Bake at 350 degrees covered, for 30 minutes to one hour or until the beans are bubbling hot.

Polish Spareribs and Sauerkraut Stew

This is a traditional Polish stew called Bigos or Hunter's Stew.  There are so many variations of this pork dish.
You can go to Hog Heaven and add smoked pork shoulder, pork butt, bacon and kielbasa.  Spareribs and sauerkraut are something I've never had outside of my own home.  This is the way my mother made it, and it's a perfect dish for a cold winter day.  She always served it with simple boiled, mashed potatoes and fried onions.

2 lbs. meaty spareribs (or country style)

2 lbs. sauerkraut 

1 medium onion, chopped

1 garlic clove, minced

2 bay leaves

1/2 cup white wine
2 Tbsp. unsalted butter
1 Tbsp. olive oil

Freshly ground black pepper

Smashed Potatoes with Fried Onions

4 Tbsp. unsalted butter
2-1/2 lbs. russet potatoes, peeled and quartered
1 medium onion diced
Salt and Pepper

Season ribs with salt and pepper.  In a large stockpot over medium heat, melt butter and olive oil.  Add spareribs and brown lightly on both sides.  Add onion and garlic and saute until softened, about 5 minutes.

 Deglaze with white wine.  Add sauerkraut.  You can drain it and rinse it depending on how sour you like your kraut.  I don't drain or rinse.  Add bay leaves.  Cover with water and bring to a boil.  Reduce to a simmer and cook until pork is very tender, about 2-1/2 to 3 hours.  Adjust salt and pepper.

Cook potatoes in boiled salted water until tender.  Drain. Saute onions in butter until nicely browned, about 20 minutes.

Add fried onions with the butter and mash with an old-fashioned potato masher (if you have one). Season with salt and pepper.  If the potatoes seem a little dry, add a splash of milk.

We always had this in soup bowls.  Place a generous amount of smashed potatoes in your bowl, and cover it with the tender pork and sauerkraut along with the juices.

I suppose if you've never had spareribs and sauerkraut, it might not look very appealing, but they are wonderful.  The ribs are as tender as can be and just melt in your mouth. The sauerkraut is mild and flavorful from the meat juices.  A spoonful of those mashed potatoes with fried onions with all those juices and sauerkraut....hog heaven.

My mom would have never added the wine, or garnish with parsley, it's a peasant dish - one that truly brings me back home to Mom's Kitchen.

 

Chopped Pig Sandwich

There are so many recipes for pulled pork and it's no wonder, it's delicious! I wanted to try and find a recipe that was a little leaner with the same great flavor. Usually when you make it you have to buy a big pork butt, full of fat and it takes hours and hours to cook. This is a simplified version of the pig sandwich.  Takes less time, makes 8 hefty sandwiches and is tender, juicy, with a hint of smokey flavor.

3 lb. pork loin roast (not tenderloin) 1 tbsp. olive oil 2 cloves garlic, sliced 3/4 cup apple cider vinegar 3 cups low-sodium chicken broth 1 tsp. or more McCormick Smokehouse Maple Seasoning Soft Kaiser buns Coleslaw Garlic Dill Pickles. In a medium saucepan, heat olive oil.  Add garlic slices and saute until garlic is slightly golden.  Cut pork roast into 3 equal pieces.  Brown pork on all sides along with the garlic.  Sprinkle with Smokehouse Maple Seasoning. Place pieces of browned pork in slow cooker.  Add vinegar to saucepan and scrape up any bits left on the bottom of the pan.  Add to slow-cooker.  Pour in chicken broth, cover and set on high setting for 3 hours. Remove pork and shred or chop as desired and return to slow cooker.  Keep warm for an additional hour.

Serve on buns with some of the juices, top off with BBQ sauce and coleslaw.
~Adapted from Guiltless Glutton

Pupusas - Stuffed Corn Tortillas

Pupusas are a traditional dish from El Salvador. Corn tortillas with a filling usually cheese, beans and/or Salvadoran-style chicharron (finely ground pork). Plus it's a fun thing to say!
Pupusas are cooked on a griddle and served with a pickled slaw called curtido. I don't know how these two got together, but it's the perfect combination of flavors.

I first had pupusas when we took a trip to Costa Rica.  A little open air shop where all the little ladies were forming and cooking pupusas.  They allowed me to go 'backstage' so I could see how they were prepared.

There is knack to these, I won't lie, but once you have them, you'll get a craving for them again! For the Curtido:
1/2 head small cabbage, shredded 1 carrot, grated 1/2 sweet or red onion, thinly sliced 1/2 cup cider vinegar 1/4 cup water 1/2 tsp. each of oregano, red pepper flakes and brown sugar 1/4 tsp. each of cumin and coriander 1 tsp. salt

Combine the vegetables in a large bowl.  In a small saucepan, add the vinegar, water, spices, brown sugar and salt and bring to a boil. Pour the hot pickling liquid over the vegetables. Mix well and refrigerate for at least 24 hours, stirring occasionally. This will keep for 2-3 weeks.
Chicharron:
3 lb. pork butt, trimmed and cubed 1 tsp. salt 1 tsp. black pepper 6 cups water 1 15 oz. can fire-roasted diced tomatoes 1 sweet onion, diced 2 cloves garlic 1 jalapeno pepper, diced 1/2 tsp. oregano
Season the pork with salt and pepper and place in a medium saucepan.  Add enough water to cover by 2-inches, about 6 cups.  Bring to a simmer and partially cover the pot; cook until the meat is very tender and almost all the liquid is evaporated, about 3 hours.  
I started the pork in my pressure cooker.  After an hour, I put the lid on and finished cooking it under high pressure for 40 minutes.  I did have most of the liquid left in the pot.  I drained all but one cup (which also removed most of the fat).

Meanwhile, combine the tomatoes, onion, garlic, jalapeno and oregano in a blender.  Puree until smooth.  Add the tomato mixture to the pork in the saucepan.  Lower the heat and simmer for another 30 minutes, or until pork is falling apart and most of the liquid has reduced from the sauce.  The pork mixture should be very thick.  Set aside to cool.  (This makes more pork than you need for the recipe, but any leftover can be frozen or used in other recipes.  Makes a great filling for tacos, burritos or even on a sandwich mixed with some BBQ sauce).
For the Tortillas:
3-1/2 cups Masa harina 2-1/2 cups warm water 1/2 tsp. salt 1/4 cup canola oil 1-1/2 cups shredded Monteray Jack cheese
Combine the masa harina with the warm water and salt.  Mix until a soft dough forms.  Let stand for 20 to 30 minutes.  Stir in up to 1/4 cup of canola until the dough becomes soft but not sticky.  You may need to add a little more water.  You want the dough to be very soft.  It should be the consistency of clay or playdough.   Divide the dough into 16 golf ball size pieces.  Keep the dough covered as you work.
To form a pupusa:  Rub the palm of your hands with a little olive oil.  While holding the dough ball in one hand, press the thumb of your other hand in the middle of the ball of dough to form an indentation, then turning the dough, begin to flatten it with your fingertips into a 4-inch disk resembling a small bowl.  I tried this a few times, but found it easier to flatten the dough on my tortilla press.

  Add 1 heaping tablespoon of the pork and 1/2 tablespoon of shredded cheese.  

Bring the edges of the dough together over the filling and squeeze to form a seal.  Working gently, press the dough into a flattened disk, flattening the dough middle and edges to form a pancake about 4 inches in diameter.
Place pupusas on a heated, greased grilled or cast iron skillet over medium-high heat.  Cook each side until golden brown in spots and slightly puffy, 3 to 4 minutes per side.  Serve hot, with pickled cabbage on the side.

Portions of this recipe were adapted from Emeril Lagasse
Sharing with: Weekend Potluck

Pigs in Sleeping Bags

Are we ready for some Football?!!!

I may not get excited over the Superbowl, but the party menu for this week is a Home Run! - No wait, that's baseball.  I'm not a football fan.  

A homemade sausage mix takes the place of cocktail franks. Pigs in Sleeping Blankets
1 Tbsp. unsalted butter 1/4 cup minced shallot or onion 2 large garlic cloves, minced 3 Tbsp. panko breadcrumbs 3 Tbsp. milk 3/4 cup drained sauerkraut 1 Tbsp. Dijon mustard 3/4 tsp. caraway seeds (I used fennel seeds), toasted, lightly crushed Salt and Freshly ground black pepper 8 oz. ground pork 1 sleeve frozen Puff Pastry dough All-purpose flour, for dusting 1 large egg, beaten
Melt butter in a small skillet over medium heat. Add shallot or onion and cook until soft, 4-5 minutes. Add garlic and cook until fragrant, about 1 minute.  Let cool. Combine panko and milk in a small bowl.  Let stand until milk is absorbed. Squeeze any liquid from sauerkraut and coarsely chop. Place in a medium bowl.  Add 1 Tbsp. Dijon mustard and caraway seeds. Season with salt and pepper. Add pork, onion, garlic and panko/milk mixture.   Mix until just combined.
Line a baking sheet with parchment paper. Roll out pastry on a lightly floured surface to a 14 x 10" rectangle. Cut lengthwise into 14 x 3-1/3" strips (doesn't have to be perfect). Transfer sheets to baking sheet. Using one-third of sausage filling and leaving a 1" border at each end, pat sausage to form a thin log of filling down the center of each strip.

Lightly brush edges with egg and fold pastry over sausage mixture to enclose. Press pastry together to seal.  Fold seam under to ensure that sausage is tightly wrapped.

Cut small diagonal slits at 1" intervals along top of pastries.

Brush top and sides with beaten egg; chill in freezer 30 minutes. Do Ahead: Pastries can be made 2 weeks ahead. Cover tightly with plastic wrap, then foil and keep frozen.

Preheat oven to 425 degrees F. Bake pastries (if frozen, no need to thaw) until puffed and light brown. About 15 minutes. Reduce heat to 350 degrees F.  Continue baking until sausage is cooked through and pastry is golden and puffed, about 20 minutes.

Cut sausage rolls into 1" pieces. Serve with Dijon mustard for dipping. ~Slightly adapted from Bon Appetit

Oven-Braised Pork Chops with Pears

Don't buy the super-expensive balsamic vinegar to make a reduction.  A little of the reduction goes a long way.

• 1 cup balsamic vinegar
• 3 Tbsp. extra-virgin olive oil
• 3 cloves garlic, peeled
• 4 center-cut pork rib chops about 1" thick
• 1 large red onion, cut through the core into about 8 wedges
• 2 ripe, firm Bosc pears, peeled, cored and cut into 8 wedges
• Salt and pepper
• 1/4 cup red-wine vinegar
• 2 Tbsp. honey

In a small saucepan, bring the balsamic vinegar to a boil.  Adjust the heat to a gentle boil and boil until the vinegar is syrupy and reduced to about 1/4 cup.  Set aside.

Preheat oven to 425 degrees F.  Heat the oil in a heavy skillet over medium high heat.  Whack the garlic cloves and scatter them over the oil.  Cook until lightly browned, about 2 minutes.  Remove to a small plate. Lay the pork chops in and cook until browned, about 6 minutes.  Turn the chops, tuck the onion wedges into the pan, and continue cooking until the second side of the chops are browned.  Season with salt and pepper.  Halfway through browning the second side, tuck the pear wedges in between the chops.

Stir the red wine vinegar and honey together in a small bowl, until the honey is dissolved.  Pour the vinegar honey mixture into the skillet and bring to a full boil.  Return garlic cloves to the skillet.  Roast until the onions and pears are tender and caramelized, about 30 minutes.

Drizzle with balsamic-vinegar reduction.

~Lidia's Club

Köttbullar- Swedish Meatballs

Swedish Meatballs were very popular in the 50's and 60's, but they are still one of my comfort food favorites.  My grandfather was Swedish and I hope he would be proud of my version of Swedish Meatballs.

• 2 slices white bread, torn into small pieces
• 1/4 cup milk
• 1 lb. ground beef
• 1/2 lb. ground pork
• 2 slices bacon minced
• 1 cup minced onion
• 1 Tbsp. unsalted butter
• 1 egg. slightly beaten
• 1/4 tsp. ground allspice**
• 1/4 tsp. ground nutmeg
• 2 Tbsp. all-purpose flour
• 2 cups low-sodium beef broth
• 2 Tbsp. sour cream

Place bread and milk in a small bowl; let sit until soft, about 5 minutes.  

Add bacon to a medium skillet and cook until crisp.  Remove with a slotted spoon and drain on paper towel.  In same skillet, add 1 Tbsp. butter and onion and saute until lightly brown, about 5 minutes.  Transfer onion and bacon to a large bowl.  Add bread, ground beef, pork egg, allspice, nutmeg and salt and pepper and and mix until evenly combined.  Shape into meatballs.

In same skillet that you used to fry bacon and onion, add meatballs and cook, turning as needed until browned all over; about 6-8 minutes.  Transfer meatballs to a plate.  Drain all but 2 Tbsp. drippings from skillet.  Whisk in flour until smooth paste forms.  Stir in 2 cups stock;  bring to a simmer, whisking often.  Return meatballs to skillet.  Cover; simmer until meatballs are cooked through 7-10 minutes.  Remove from heat, whisk in sour cream, and stir to coat meatballs.

Serve with mashed potatoes or potato pancakes and Lingonberry preserves.*
*Whole Cranberry Sauce can be substituted for the Lingonberry
**I like just a little of the allspice and nutmeg, but you can certainly up it to suit your taste.

Sharing with Thursdays Treasures
Adapted from Smorgas Chef, NY

Roasted Sausages with Grapes perfectly paired with @schlossiwines #SundaySupper

In many cultures, wine has had a long history of being a staple at the dinner table.  I couldn't imagine a plate of fresh pasta without a nice glass of red wine.  Wine doesn't have to be expensive.  Drink what you like!

This Sunday Supper, we welcome you to the Schlossadler Family of Wine and look forward to breaking bread with you!   We are honored to be sharing a selection of fruity and dry wines from The Wine Club by Schlossadler Wines.  Since 1979, Schlossadler Wines has been importing fine wines from family owned vineyards and bringing it right to your doorstep.  I love the fact that Schlossadler International Wines imports from small family vineyards.

What a beautiful selection of wines chosen by Schlossadler International Wines for their Labor Day Wine Club Shipment.

1. 2006  H.O. Becker, Kerner Auslese, Rheinhessen,
2. 2010  Kotuku Winery, Sauvignon Blanc, Marlborough.
3. 2010  Ernst Holler, Blaufrankisch, Burgenland,

ENOFYLZ paired my dish with 2010  Ernst Holler, Blaufrankisch, Burgenland.

Roasted Sausages and Grapes

2 lbs. Italian sausage (hot or sweet or a mixture of both)  

I used the hot sausage

3 tbsp. unsalted butter

4 cloves garlic, sliced

4 cups red or green seedless grapes, stems removed

2 to 4 Tbsp. dry red or white wine

I used Pinot Grigio and all green grapes

3 Tbsp. balsamic vinegar

Preheat oven to 475 degrees F.

Parboil the sausages in water to cover for 6 to 8 minutes to rid them of excess fat.

Melt the butter in a large heatproof roasting pan.  Add the garlic.  When the garlic starts to sizzle, add the grapes and toss to coat.  Over medium-high heat add the wine.  Stir with a wooden spoon for a few minutes until the wine has reduced by half.

Using tongs, transfer the parboiled sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly.  Roast in the oven, turning the sausages once, until the grapes are soft and sausages have browned, 25 to 30 minutes.

Place the roasting plan on top of the stove over a medium-high heat and add the balsamic vinegar. Allow the vinegar and juices to reduce until they are thick and syrupy.

Serve with fresh Foccaccia or Ciabatta bread.

This was such a delicious combination with the hot sausage.

We welcome you to grab a glass of wine and join us for this week’s special Sunday Supper Wine Event.  We will be sharing these fabulous recipes along with the perfect wine pairing at 7:00 pm ET.  We will be sharing these amazing recipes with you all day!

• A Midsummer’s Picnic w/ Wine by GirliChef
• Shrimp Scampi with Homemade Garlic Toast by Big Bears Wife
• Jerk Turkey Burgers with Mango Slaw by ENOFYLZ
• Wine & Dine with Schlossadler International Wine Club by Wine Everyday
• Elegant Pot Roast by Daily Dish Recipes
• Chicken with Feta and Sundried Tomatoes + Apple Crisp by Hezzi-D’s Books and Cooks
• Shepherd’s Pie with Red Wine Mushroom Gravy by Juanita’s Cocina
• Pork Piccatta by Family Foodie
• Shrimp Skagen Salad in Avocado Halves by Tora’s Real Food

But the fabulous recipes don’t stop there, there are more amazing recipes to pair with this fabulous wine:

• Shrimp Salad With Lemon Tarragon Dressing by Magnolia Days
• Red, White and Cordon Bleu by Cindy’s Recipes and Writings
• Peppercorn Steak by Doggie At The Dinner Table
• Chicken Florentine by There and Back
• Penne Rigate with a White Ragu Sauce by Momma’s Meals
• Moules a la Provencale by The Girl in the Little Red Kitchen 
• Delicious BBQ Ribs by Pippi’s in the Kitchen Again
• Chicken and Mushroom Chicken Piccata by Small Wallet Big Appetite
• Ginger Roast Chicken with Red Wine Plum Sauce by Sue’s Nutrition Buzz
• Beef Stroganoff  by From Fast Food to Fresh Food
• Strawberry-Pink Champagne Sorbet by  The Messy Baker Blog
• Italian Style Baby Back Ribs by Cooking Underwriter 
• Muscat and Raspberry Cake by Happy Baking Days
• Pretty in Pink Champagne Macarons  by Crispy Bits & Burnt Ends
• Late Harvest Citrus Cake by Vintage Kitchen Note
• Roasted Sausages with Grapes by Comfy Cuisine

Wine Pairings by  ENOFYLZ

Join us at 7pm ET for our #SundaySupper Chat with @schlossiwines.   Follow along on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.

We have a special discount for all participants:  Free Shipping when you join The Wine Club by Schlossadler Wines use code FFSS1.

Next Shipment is October 2012 ~ Halloween Day  Ghostly Whites, Haunted Red for all friendly spirits everywhere.

Follow Schlossadler Wines:

Twitter @schlossiwines 

Facebook Schlossadler International wines 

Website: www.schlossadler.com

~Adapted from J. Killeen

Portuguese Surf & Turf - Pork and Clams

I am very fortunate to have some great neighbors on my block!  All different cultures that come together!  My kids grew up with theirs, and now that they are grown we don't get together like we used to.  We always helped each other in time of need and stop and chat we we see each other.

I had this dish from a Portuguese neighbor that has long since moved, but I'll never forget it.  It's one of the most traditional and popular pork dishes of Portuguese cuisine.

I bought 5 dozen clams for the Cuban Pig Roast.  I had one dozen left.  Lightbulb goes off!!! Pork and Clams.  I searched through quite a few recipes, chose the one that appealed to me the most and printed it.  I just happened to see Rosa's husband taking a walk by my house and I thought I would go visit her just to see if the ingredients in this recipe were similar to how she makes it.  Boy - what a shock!  In her broken English, she tried to explain to me how she made the dish.  We went down the list of ingredients.  White wine? - no I use Red.  Tomato Paste? - No.  She couldn't give me any measurements and had to open her spice cabinet to show me what to use if she didn't know the word in English.  She gave me some bay leaves from Portugal and told me to fold the bay leaf in half and peel down the stem - and to remove it .  "It's no good for you".  Her family spends four months - the entire summer back in Portugal.  They are leaving next week so I'm thrilled I got to see her so I could make this delicious dish!  It's a very simple dish - with great flavors.

Pork and Clams

Carne de Porco a Alentejana

• 2-1/2 lbs. boneless pork loin, cut into 1 inch cubes
• 6 to 8 potatoes, peeled and cut into cubes
• 2 cups dry red wine
• 1 large bay leaf
• 1 Tbsp. sweet paprika
• 1 tsp. salt
• 1/2 tsp. black pepper
• 5 cloves garlic, minced
• 15-20 clams in the shell, scrubbed 
• Pickled Pepperoncini Peppers or Olives for garnish

Marinate the pork cubes with the wine, bay leaf, paprika, salt and pepper and garlic.

Cover and refrigerate at least 30 minutes or even overnight if possible.

Bake potatoes in one layer with a good drizzle of olive oil and salt and pepper at 425 degrees F for about 30 minutes or until lightly brown and toasty.

 Potatoes can also be deep fried; your choice.

In a large sauce pan, heat 2 Tbsp. Canola oil until just beginning to smoke.  Remove pork from marinade and reserve.

Brown pork on all sides over medium-high heat until all water is released from the pork and the cubes begin to caramelize.  About 10-15 minutes.

Add reserved marinade and bring to a boil.  Let cook about 5 minutes.

Add the clams on top of the pork; cover and cook until clams open up.  About 10 minutes.

If a clam does not open, remove and discard.

Arrange the baked potatoes on a serving platter and pour the pork and clam mixture on top.

Garnish with fresh parsley and pepperoncini peppers or olives.

~Rose Canha