Tag Archive: freshly ground black pepper

Summer Succotash

  • 4 tablespoons unsalted butter
  • 4 medium cloves of garlic, halved lengthwise
  • 1 sweet onion, minced
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 3 cups sweet corn (about 4 ears of corn)
  • 1/4 pound fava beans, blanched
  • 15-20 small cherry tomatoes
  • 3 tablespoons extra virgin olive oil
  • 1 pound carrots, cut into thick 1/2-inch slices
  • handful tarragon leaves, roughly chopped
  • 1 lemon, halved
  • sea salt and freshly ground black pepper
  1. Place the butter in a heavy, wide pan or pot with a lid. Turn the heat up to medium-high, and let the butter melt until frothy. Add in the garlic and onion, along with about a teaspoon of salt, stir, and cover. Turn the heat to medium-low and cook for 5 minutes or so, stirring every other minute, until the onions are soft, but not browned.
  2. While the onions cook, blanch your fava beans. Bring a pot of salted water to a boil, then add in the whole beans. Cook for 5 minutes, until they have turned a bright green, then remove from the hot water and place in an ice bath. When the beans are cool to the touch, remove them from the pods. Add to the corn kernels and set aside.
  3. Keep the water, if it is clean enough, to blanch the tomatoes in. First, poke each tomato through the skin with a knife. Bring the water back to a boil, and add in the cherry tomatoes. Let them cook for 10-15 seconds or so, then remove and place in a bowl. When they are cool to the touch, simply peel away the skins. Set aside.
  4. Remove the lid and turn the heat back up to medium-high. Pour in the wine and let it evaporate, then pour in the cream and let it reduce by half, stirring every so often. Add in the corn and fava beans and stir until the kernels are tender, about 5 minutes. Remove the pot from the heat and set aside for the time being.
  5. Drain the water from the pot you blanched the beans and cherries in. Add in 3 tablespoons of olive oil and heat over medium-high. Add in the chopped carrots, cover, and cook, stirring every so often, for 10 minutes or so, until softened. Sprinkle with a teaspoon of sea salt. Set aside.
  6. Place the pot with the corn and beans over low heat. Add in the cherry tomatoes and carrots, then add in the roughly chopped tarragon, the juice of half a lemon, and freshly ground black pepper (and more salt, if needed). Taste and adjust seasonings as necessary.

4 tablespoons butter
1/2 cup all-purpose flour
2 cups chicken stock, heated with 1 cup white wine (I used vegetable stock and cooking sherry)
1 pound part-skim ricotta
1/2 cup freshly grated asiago cheese (I used light harvarti, so feel free to use any melty white cheeese)
1/4 cup grated parmesan
1 egg, lightly beaten
2 tablespoons finely chopped fresh parsley
1 teaspoon salt
freshly ground black pepper
2 tablespoons olive oil
2 links turkey Italian sausage, casing removed and meat broken into small pieces
1/2 pound ziti or penne
In a medium saucepan, melt the butter and add the flour. Stir and blend with a wire whisk and cook over medium heat for about 2 minutes. Slowly add the scalded chicken stock and wine and keep whisking. Allow the sauce to simmer for about 15 minutes. Set aside.
In a medium bowl, combine the ricotta with the asiago cheese, beaten egg, 1 tablespoon of parsley, and salt and pepper to taste. Mix well and set aside.
In a medium skillet, heat the oil and saute the sausage over medium-high heat for a few minutes or until done.  Set aside.
Preheat the oven to 350 degrees.  Cook the ziti for 5 minutes, no longer. Drain and return to the pot in which they cooked.
Spray a 2-1/2 or 3 quart casserole or baking dish with nonstick cooking spray. Add one fourth of the cooked ziti and spoon one-third of the sauce, and one third of the ricotta mixture. Repeat the procedure ending with the ziti on top.  Sprinkle the sausage and remaining parsley overall.  Cover loosely with foil and bake for 35 to 40 minutes.  Uncover the last 10 minutes and sprinkle the parmesan cheese on top.



  • 2 (5 pound) pork loin roasts, rib bones attached, back bone (chine) removed
  • Small bunch sage, leaves chopped
  • Small bunch thyme, leaves chopped
  • 1 1/2 cups extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 1 (12-ounce) bottle hard cider
  • 1 cup chicken broth
  • 1 lemon, juiced optional


  • 8 Gala or Golden Delicious apples
  • 1 lemon, juiced
  • 1/4 cup (1/2 stick) unsalted butter, at room temperature
  • 1 or 2 large corn muffins crumbled (1/2 cup), reserve some for sprinkling on apples
  • 1/2 cup golden raisins
  • 6 sage leaves, chopped
  • garlic cloves, minced
  • 1/4 cup dark brown sugar
  • Kosher salt and freshly ground black pepper
  • 1 cup hard cider
  • 1 tablespoon lemon juice


Preheat the oven to 375 degrees F.

Place the pork roast in a roasting pan with the ribs facing up, braced against each other. Add sage and thyme to olive oil. Brush the pork roasts with oil mixture and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the skin is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.)

Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until its light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick. Check for seasoning – add lemon juice if necessary. Serve the cider gravy with the pork roast and baked apples.

To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold thestuffing. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs. Pour thecider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin.

Picture of Oven-Roasted Pulled Pork Sandwiches Recipe
Total Time:
30 hr 15 min
15 min
24 hr 0 min
6 hr 0 min
12 servings


Dry Rub:

  • 3 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon brown sugar
  • 1 tablespoon dry mustard
  • 3 tablespoons coarse salt
  • 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Cider Vinegar Barbecue Sauce:

  • 1 1/2 cups cider vinegar
  • 1 cup yellow or brown mustard
  • 1/2 cup ketchup
  • 1/3 cup packed brown sugar
  • 2 garlic cloves, smashed
  • 1 teaspoon salt
  • 1 teaspoon cayenne
  • 1/2 teaspoon freshly ground black pepper
  • 12 hamburger buns
  • 1 recipe Spicy Slaw, recipe follows
  • Pickle spears


Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.

Preheat the oven to 300 degrees F.

Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.

To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and “pull” the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.

To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.

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