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Posts Tagged ‘apple cider vinegar’


1/2 -2/3 whole jicama
2 Gala or other crisp, sweet apples
a little fresh lemon juice
1 large carrot
1/2 head radicchio
3 green onions, green parts only
3/4 cup light mayonnaise
1/2 cup extra-virgin olive oil
1/4 cup apple cider vinegar
2 tbs rice wine vinegar
1 1/2 tsp Dijon mustard
pinch or two granulated sugar
kosher salt/fresh ground pepper
With a very sharp chef’s knife, peel and trim jicama into a cube. Thinly slice in one direction, then turn the cube and cut through the slices until you have about 2 cups of matchsticks.
Core and thinly wedge apples. Slice wedges into matchsticks. Toss with lemon juice to keep from browning.
Peel, trim and slice carrot into matchsticks.
Halve radicchio. Cut out core and shred by slicing thinly along the grain.
Chop onion greens into 3-inch segments. Thinly slice lengthwise.
In a large bowl whisk together dressing ingredients until well combined. Season lightly. Toss in vegetables to coat evenly. Adjust seasoning to taste.
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Three bite slider buns
1 1/2 tsp dry yeast
1 tbs plus 1 tsp sugar
1/2 cup warm water
1 cup milk
1/2 cup butter
1 tsp salt
1 large egg, beaten
4 1/2 cups all-purpose flour
Scald milk. Add butter and salt. Cool until lukewarm. Dissolve yeast and 1 tsp sugar in water. Set aside 10 minutes, until foamy. Place in a large mixing bowl, combine with milk mixture, remaining sugar, and egg.
Gradually add flour, mixing until ingredients come together. Turn onto a floured surface. Knead five minutes to form a soft dough.
Cover and set in a warm place to rise until doubled. Punch down. Pinch off balls of dough the size of walnuts. Place on a greased pan, 1-inch apart. Cover to rise until doubled. Bake at 400F for about 15 minutes.
Cuban shredded pork
2 kg boneless pork shoulder roast
1/3 cup (about 2 heads) finely minced garlic
2 shallots, finely diced
28 gram package fresh oregano, leaves only, very finely chopped
1 tsp kosher salt
1/4 cup apple cider vinegar
1/4 cup light brown sugar
2 tsp vegetable oil
2-3 medium onions, thinly sliced
1 to 1 1/2 cups chicken stock, heated
gherkins
Combine marinade ingredients by pulsing with a hand blender until emulsified, but not completely pureed.
Place roast in a very large bowl. Open out roast and season all over with fresh ground pepper. Spread marinade oven entire surface. Reshape roast, place in a deep dish and cover tightly. Refrigerate several hours or (preferably) overnight.
To braise, place roast in a roasting dish or Dutch Oven. Place in a 300F oven, on the lowest rack, and cook with the lid off for 2 1/2 hours. Continue cooking for another 3 1/2 hours with the lid on. Let rest 15 minutes. Remove roast to a dish. Cool until it’s comfortable to handle, then pull apart meat into shreds, discarding all possible fat.
Meanwhile, heat oil in a very large saucepan. Add onions, and caramelized over medium heat. Add shredded pork, along with stock (enough to moisten and absorb) and heat, turning meat over with a wooden spoon, just to warm through (if you don’t have a large enough saucepan, do this in batches of four). Serve warm, in buns, with thin slices of gherkins.

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