Archive for red wine sauce

Feral Fall Food

Posted in cabbage, chestnut, discount, leftovers, mushroom, parsnip, pork, potato, sauce, scandinavian with tags , , , , , , , , , , , , , , , , on October 17, 2013 by oskila

Autumn is truly upon us and almost automatically, the food gets stouter and earthier, at least in my kitchen (well not ALWAYS, but what few salads we had during summer have definitely given way to soups, stews and casseroles). One of the returning, short-seasoned ingredients that tend to sneak in is chestnuts. For many years, I bought a few out of interest, then saved them for a more festive meal, until they dried up unsalvageably and had to be thrown out. Over time I’ve learned to get my chestnuts early in the season and use them the same day.

The post title refers to the mix of domesticated and ‘wild’ ingredients of today’s dish, which is a bit of a stretch really, since only the mushrooms are actually harvested in the actual wild.

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These chestnuts (already roasted in the picture) were picked up at a grocery store closer to work than home, which I visit only occasionally, mainly for the differences in product range (such as early chestnuts). A short walk down the vegetable aisle also resulted in good looking parsnips, fresh brussel sprouts and some yellowfoot mushrooms.

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Mushrooms, having been fried in a dry pan with some salt beforehand, sizzling away with onion and garlic.

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Diced potatoes, parsnips and carrots added. The different dice-size was decided upon in order to cook them fairly evenly as they were nuked in the microwave for five minutes before frying.

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It’s also time to fry up some salt pork. I had originally decided to use pork loin in this dish, but as I went shopping at the local store for hand soap, potatoes and an apple, I came by short date salt pork at 50% off. I sprinkled some of my dry rub on it, but I think most of the rub stuck to the pan, on account of containing lots of sugar.

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To the vegetable pan, add finely diced apple (I use Granny Smith), chopped roasted chestnuts and brussel sprout leaves. (Separating them is a tedious task, but a lot more elegant than chucking whole or chopped sprouts in)

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For the plating I made use of the bottle of red wine sauce my brother left last week. It goes rather well with the pork and the apple and the parsnip and so on.

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Pulled Some More Pork

Posted in american, condiments, leftovers, pork, potato with tags , , , , , , , , , , , , on October 8, 2013 by oskila

My brother came over the other day and since he hadn’t had dinner he went to the store for food to cook at our place. He returned with a piece of pork shoulder, shaped like a fillet, and marinated in orange and ginger and also some potatoes and a bottle of ready made red wine sauce. He only cooked and ate half of it, so I had the rest for lunch the next day.

Since both my previous attempts mainly involved an oven and nearly whole days of cooking, I knew I had to change method or have something else for lunch. The choice fell on the cast iron pot that’s been heavily featured recently. I tipped the rest of the red wine sauce in, along with a bit of water, pork stock, sugar and half an onion in slices. Simmered the meat, which wasn’t as large as the big chunks of pork neck I’ve used before, for about two hours

Both this step and the next would have had really nice pictures, if the camera hadn’t messed the files up. (My trusty DSLR does become a bit iffy from time to time.  It’s about 10 years old.)

Next step was to rub the cooked meat with a new batch of dust, basicall same as the old one but with muscovado sugar instead of regular and some Sichuan pepper and English mustard powder added to spice things up a bit. Then half an hour in the oven at 150 C (300 F) to get a bit of bark going.

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Pork pulled and camera working again.

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The remains of the simmering part.

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Meat reheated in a pan with a dollop of homemade barbecue sauce. It had time to go cold due to slightly poor planning with the garnish and all the fiddling with the camera.

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Comparatively quick pulled pork with refried potatoes and some onions and romaine lettuce

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