Food Friday: Menu For The Big Game 2/1/19
Need help making a pizza, wings and snacks for your Super Bowl party? Then this is the Food Friday you need. Program favorites Deanna Fox and Rocco DeFazio join WAMC's Ray Graf to answer your questions.
The number to call is 1-800-348-2551. You can also email firstname.lastname@example.org.
Serves 4-6 (enough for 12-16 tacos)
2 tablespoons vegetable oil
3 pounds boneless pork shoulder or Boston butt, cut into large chunks
1 dried ancho (or other) chile (optional)
1 tablespoon kosher salt
1 tablespoon dried oregano
1 tablespoon cumin
1 teaspoon red chili powder
1 cup chicken stock
12 ounces beer (lager or ale)
1 pound bacon
Preheat the oven to 375°F.
In a large oven-safe pot (with lid) or Dutch oven, warm the vegetable oil over medium heat. Once the oil is shimmering, add the pork shoulder and brown on all sides. Turn off the heat and add the dried chile, if using. Add the kosher salt, dried oregano, cumin, and red chili powder. Toss the pork around with the spices in the pot. Add chicken stock and beer. Cover the pot and place in the oven. Braise for 3-4 hours or until the meat can be easily shredded with two forks.
While the pork is braising, cook the bacon to render out the fat. Remove the meat and reserve the fat.
When the pork is done, remove it from the oven, discard the chile (if using), and pull the pork chunks from the braising liquid using a slotted spoon. (Be sure to reserve the liquid!) Shred the pork with forks.
Heat the bacon fat over medium heat in a large sauté pan or skillet. Once melted, add the shredded pork and cook in the bacon fat, stirring frequently. Cook for about 6 minutes (or until the fat seems absorbed into the pork) and then add 1 cup of the braising liquid into the pan. Stir to combine the liquid with the meat and cook until the liquid is evaporated. Taste for seasoning and add more salt if needed. Remove from the pan.
Carnitas can be served warm or made up to 3 days ahead of time. Serve cold or re-warmed in the oven.
For tacos, serve on warmed soft tortillas with diced white onion, lime wedges (to squeeze onto the carnitas), cabbage slaw, corn relish, chimichurri, pico de gallo, or lime crema.
(Adapted from Williams-Sonoma “Cooking at Home”)
Makes about 1 1/2 cups
1 teaspoon olive oil
1 cup fresh corn kernels (from about 2 ears of corn)
1 bell pepper, seeded and finely diced
1/2 cup finely diced red onion (about 1 small onion)
1 small jalapeno or serrano pepper, seeded and diced
1 teaspoon kosher salt
1/2 teaspoon fresh black pepper
Juice from 1 lime
2 tablespoons chopped fresh cilantro
In a large sauté pan or skillet, heat the olive oil over medium heat. Once the oil is shimmering, add the corn kernels, bell pepper, onion, and jalapeno or serrano pepper. Add the kosher salt and pepper. Toss everything in the pan to combine and cook for about 5-7 minutes, until the vegetables are just beginning to soften.
Remove the pan from the heat and add the lime juice and cilantro. Place the relish in a lidded container and allow to cool in the fridge before serving. This relish can be made up to 2 days in advance.
1 cup sour cream
Juice and zest from 3 limes
1 teaspoon kosher salt (or more to taste)
3 dashes hot sauce (or more to taste)
8 cups shredded cabbage (red, green, or a mix)
In a large bowl, whisk together the sour cream, lime zest, lime juice, salt, and hot sauce. Add the cabbage and toss to combine. Allow to sit for 30 minutes before serving.
Spicy Lime Crema
Makes about 1 cup
1/4 cup mayonnaise
1/2 cup sour cream
1/2 tablespoon sriracha (more if you like it spicy!)
2 tablespoons fresh lime juice
1 teaspoon honey
1 garlic clove, minced
Pinch of kosher salt
In a bowl or in a food processor, combine all ingredients until well blended. Refrigerate until ready to use.
New England Clam Chowder
Makes two quarts
1 1/4 pounds canned clams, minced and juices reserved
2-3 cups bottled clam juice
2 bacon slices, minced
1 yellow onion, diced
2 tablespoons all-purpose flour
1 bay leaf
1/2 teaspoon fresh thyme leaves, chopped
1 pound potatoes, peeled and diced
3 cups half and half
6 tablespoons dry sherry, or to taste
Kosher salt, to taste
Freshly ground black pepper, to taste
Tabasco sauce, to taste
Worcestershire sauce, to taste
Oyster crackers, optional
Drain the clam juice from the minced clams and combine with enough bottled juice to make three cups of liquid.
Cook the bacon slowly in a soup pot over medium heat until lightly crisp, about eight minutes. Add the onion and cook, stirring occasionally, until the onion is translucent, about five to seven minutes. Add the flour and cook over low heat, stirring with a wooden spoon, for two to three minutes.
Whisk in the clam juice, bring to a simmer, and cook for five minutes. The liquid should be the consistency of heavy cream. If it is to thick, add more clam juice to adjust the consistency. Add the bay leaf and fresh time.
Add the potatoes and simmer until tender, about 15 minutes.
Meanwhile, place the clams and cream in a saucepan and simmer together until the clams are cooked through, about five to eight minutes. When the potatoes are tender, add the clams and cream to the soup base. Simmer for one to two minutes.
Stir in the sherry, and season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Serve immediately with crackers on the side.
Boston Cream Pie
Makes one cake
2 cups milk
1/2 cup sugar
4 large eggs yolks
2 teaspoons vanilla extract
Pinch of kosher salt
6 tablespoons cornstarch
2 tablespoons soft unsalted butter, plus more for the pan
1 1/4 cups sugar, plus more for pan
1 1/4 cups sifted flour
1 1/4 teaspoons baking powder
3/4 teaspoon salt
2 large eggs, room temperature
2 large egg yolks, room temperature
3/4 cup whole milk
2 teaspoons vanilla extract
For glaze topping
1/2 cup heavy cream
3 ounces semisweet chocolate, coarsely chopped
To make the filling, in a medium saucepan, combine the milk and 1/4 cup sugar over medium heat, bringing to a simmer. Meanwhile, in a medium bowl, whisk the egg yolks and remaining sugar until well combined. Whisk in the vanilla and salt. Whisk in cornstarch, one tablespoon at a time, until fully incorporated. While whisking egg mixture constantly, slowly add in one cup of the heated milk mixture to the egg mixture. Strain this mixture into the milk remaining in the saucepan. Continue cooking over medium heat, whisking constantly, until the mixture comes to a full boil, about four to six minutes.
Transfer to a medium bowl and cover directly with plastic wrap. Refrigerate for at least three hours, or overnight.
Preheat oven to 350 degrees Fahrenheit. Lightly butter a 9" round cake pan and sprinkle with sugar, tapping out the extra sugar. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. IN the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs and egg yolks on medium speed for one minute. Gradually add sugar and continue beating until light and fluffy, about three minutes.
Meanwhile, heat the milk and butter until hot in a small saucepan over medium heat - be careful not to boil the milk! Remove from heat and stir in the vanilla. With the mixer still running, slowly add the hot milk to the egg mixture. Gradually add the flour mixture, 1/4 cup at a time, mixing until incorporated. Transfer to the prepared pan.
Bake the cake until it is golden brown on top and a tester inserted into the center comes out clean, about 35 to 40 minutes. Transfer to a wire rack, and cool for 15 minutes. Remove from the pan, leaving the cake bottom-side up. Let cool completely.
To make the glaze, simmer the heavy cream in the top of a double boiler. Add in the chocolate and stir until the chocolate is melted and well-combined. Set aside to cool slightly, about 10 minutes.
To assemble the cake, remove the pastry cream from the refrigerator. Beat with a stiff whisk until the cream is smooth. Split the cake into two even layers, then spread the bottom half with the pastry cream. Top with the remaining cake half. Pour the glaze over the center of the cake and spread it, allowing it to drip down the sides. Chill the cake for 20 minutes before serving.
French Onion Dip
Makes about 2 cups
2 tablespoons unsalted butter
1 sweet or Vidalia onion, sliced
1/4 teaspoon baking soda
1/2 teaspoon kosher salt, divided
1 sprig of thyme
1 teaspoon vermouth
1 teaspoon Worcestershire sauce
1 tablespoon dried onion
1 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon chopped fresh parsley
1 cup sour cream
1/2 cup mayonnaise
Bagel chips, potato or root veggie chips, and crudité for serving
In a large cast iron pan over medium-high heat, add the butter and allow to melt. Add the raw onion, baking soda, kosher salt, and thyme. Cook for 4-5 minutes over medium-high heat to brown the onions, then turn the heat to medium/medium low and continue to cook the onion for about 10 minutes, stirring frequently, reduced and caramelized. Turn off heat and add the vermouth and Worcestershire sauce. Stir to incorporate. Allow to cool.
Add the onions to a bowl along with the celery salt, dried onion, onion powder, garlic powder sour cream, mayonnaise, and parsley. Stir well to incorporate. Serve alongside chips and vegetables.