Best Buttermilk Braised Pork Shoulder With Carrot Purée Shaved Fennel Radish Cucumber Recipes

BRAISED PORK SHOULDER

Steps:

• Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
• Preheat the oven to 375 degrees F.
• Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
• Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
• Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
• Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
• After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
• Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
• Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
• Slice the pork and serve with onions, fennel and juices.
• Wine Pairing Suggestion: Pinot Grigio

CIDER BRAISED PORK SHOULDER

Steps:

• Pat pork dry with paper towels; season liberally with salt and pepper on all sides.
• Heat the vegetable oil in a large Dutch oven over medium heat. Brown the pork on all sides, taking care not to get the oil too hot. Remove the meat to a platter.
• Add onions and garlic to the pot. Cook, stirring occasionally, until the onions are tender (about 10-15 minutes). Stir in 1 ½ teaspoons salt, bay leaf, thyme, rosemary, apple cider and chicken broth. Nestle the pork shoulder in the pot (fat-side up). Cover the pot.
• Roast the pork shoulder in a 325°F oven for about 3-3 ½ hours, basting with cooking liquid every hour or so (if possible). The pork is done when the meat is falling off the bone (an internal temperature of about 205°F). Remove bay leaf and herb stems.
• Transfer the pork to a large cutting board. When it's cool enough to handle, shred the meat with two forks (discarding fatty pieces), and spoon plenty of that delicious cider cooking liquid and onions over top.

BUTTERMILK BRAISED PORK SHOULDER WITH CARROT PURéE & SHAVED FENNEL, RADISH & CUCUMBER RECIPE - (4/5)

Steps:

• Preheat oven to 300 degrees. Season pork with 1 teaspoon salt. In a large, lidded dutch oven over medium heat, melt 3 tablespoons butter with 1 tablespoon oil. Place pork in pot and cook until pork is browned all over, about 3 minutes per side. Remove pork from pot and set aside. Add onion slices and garlic to pot and cook until soft and golden, 10 minutes. Deglaze pot with stock, scraping up brown bits from bottom. Add buttermilk and nutmeg, then return pork to pot. Bring to a simmer, then cover pot and transfer to oven. Braise until pork is cooked through and tender, about 2½ hours. Meanwhile, make salad: Combine fennel, radishes and cucumbers in a bowl. Season with ¾ teaspoon salt, remaining oil and lemon juice. Set aside at room temperature to macerate. Make carrot purée: In a small pot set over medium heat, bring minced onion, carrots and milk to a boil. Reduce heat to low and simmer gently until carrots are tender, about 15 minutes. Strain carrots, reserving cooking liquid. Carefully place hot carrots and half of cooking liquid in a blender and purée. Add remaining butter, maple syrup and a pinch of salt and purée until smooth. Transfer to a sauce pan and keep warm until ready to serve. When pork is ready, remove from oven. Set pork aside on a cutting board and let rest 5 minutes. Meanwhile, set Dutch oven over high heat and reduce braising liquid by half. (Buttermilk curds will have separated by this point.) Transfer half of braising liquid to blender and purée. To serve, divide carrot purée among four to six plates. Slice pork against the grain and set 1 or 2 slices atop carrot purée. Garnish with salad and drizzle pork with puréed braising liquid.

BRAISED PORK SHOULDER WITH QUINCE

Steps:

• Stir paprika, 1 1/2 teaspoons coarse kosher salt, 1 teaspoon black pepper, coriander, ginger, allspice, and cinnamon in small bowl to blend. Spread spice mixture all over pork shoulder. Wrap in plastic and refrigerate overnight.
• Preheat oven to 325°F. Melt butter with oil in heavy large oven-proof pot over medium-high heat. Add pork shoulder and brown on all sides, about 10 minutes. Transfer pork to plate. Pour off all but 2 tablespoons drippings from pot and reduce heat to medium. Add quince to pot. Sauté until cut sides are lightly browned, 5 to 7 minutes. Using slotted spoon, transfer quince to bowl. Add onions, celery, and carrot to pot. Sauté until vegetables begin to soften, about 10 minutes. Add garlic; auté1 minute. Add pomegranate juice and chicken broth. Bring to boil, scraping up browned bits. Add red currant jelly, bay leaves, and thyme, then quince. Return pork to pot, fat side up. Cover pot with foil, then lid; place in oven.
• Braise pork until very tender and thermometer inserted into center registers 165°F, basting occasionally, about 2 hours 15 minutes. Cool pork uncovered at room temperature 1 hour. Chill uncovered until cold, then cover and chill at least 1 day and up to 3 days.
• Preheat oven to 350°F. Transfer pork to work surface. Cut off string. Cut pork crosswise into 1/2-inch-thick slices. Overlap slices in 13x9x2-inch baking dish. Using slotted spoon, arrange vegetables and quince around pork. Boil juices in pot until thickened enough to coat spoon, about 15 minutes. Season with coarse kosher salt, pepper, and lemon juice to taste. Pour over pork. Cover and bake until heated through, about 30 minutes.
• Sprinkle pork with chopped mint; surround with lemon wedges and serve.

A.1. HORSERADISH BEER SAUCE RECIPE - (4/5)

Steps:

• In a bowl whisk together all the ingredients until the sauce is smooth and well combined. Cover and refrigerate until needed. Serve as an accompaniment for prime rib or roast beef. This sauce may be made in advance and refrigerated for up to four days.

ASPARAGUS & RADISHES WITH MINT RECIPE - (4/5)

Steps:

• Snap off the woody ends of the asparagus and cut each stalk into 1-inch pieces. Heat the butter or oil in a large sauté pan over high heat and cook the asparagus for 2 to 3 minutes, until it's warmed through and tender but still crisp. Slice the radishes into thin rounds using a mandoline or sharp chefs knife. Toss with the asparagus in a large bowl. Whisk together the olive oil and vinegar. Pour over the vegetables and toss. Season generously with flaky salt and black pepper. Slice the mint leaves very fine and toss them with the vegetables. This can be refrigerated for up to 4 hours before serving. Serve cold or at room temperature.

MOROCCAN PORK TAGINE RECIPE - (3.8/5)

Steps:

• 1.Combine flour, cumin, paprika, saffron, pepper and ginger in medium bowl; blend well. Toss pork in flour mixture to coat. 2.Heat oil in large nonstick skillet over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Stir in garlic; add pork. Cook 4 to 5 minutes or until pork is no longer pink, stirring occasionally. Add 3/4 cup chicken broth and raisins; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 7 to 8 minutes or until pork is cooked through, stirring occasionally. 3.Meanwhile, bring remaining 1-3/4 cups chicken broth to a boil in medium saucepan. Stir in couscous. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed. 4.Spoon couscous onto 4 plates; top with pork mixture. Sprinkle with cilantro and almonds.

CUCUMBER COLLINS RECIPE - (4/5)

Steps:

• In a mixing glass, muddle together cucmber chunks. Combine vodka, juices, simple syrup and fill with ice. Shake well and strain into a collins or highball glass filled with crushed ice. Top with Soda water and garnish with a long strip of cucumber peel.

BAKED SHREDDED CARROTS RECIPE - (4/5)

Steps:

• 1. In a large bowl, combine the carrots, onions, sugar, salt and celery salt. Transfer to an ungreased 1-1/2-qt. baking dish. Dot with butter. 2. Cover and bake at 325° for 45-50 minutes or until carrots are crisp-tender.

SWEET CUCUMBER RELISH RECIPE - (4.1/5)

Steps:

• ~Mix cucs, onions and salt. Let stand overnight ~Mix well, then drain ~Rinse in cold water, drain again ~Place in a large pot with remaining ingredients and boil ~Put in jars & bath for 30 minutes to seal

BRAISED PORK SHOULDER WITH POTATO FENNEL PUREE

Steps:

• Chop enough reserved fennel fronds to measure 1 cup; set aside remaining fronds for garnish. Place chopped fronds in blender. Add olive oil, orange juice, orange peel, fennel seeds, and crushed red pepper; blend to paste, scraping down sides of jar occasionally. Sprinkle pork roast on all sides with 1 tablespoon salt and 1 1/2 teaspoons pepper. Spread fennel paste on all sides of pork to coat. Place pork on plate; chill uncovered overnight.
• Preheat oven to 325°F. Arrange pork, fat side up, in large roasting pan. Cover pan with foil. Roast pork 1 hour. Add broth to pan. Arrange potatoes and fennel wedges around pork. Cover pan again and roast until thermometer inserted into thickest part of pork registers 190°F to 200°F, about 2 1/2 hours longer.
• Using slotted spoon, transfer fennel wedges to processor; blend to almost-smooth puree. Transfer potatoes to large microwave-safe bowl; mash until smooth.
• Mix fennel puree and extra-virgin olive oil into potatoes. Season with salt and pepper.
• Spoon pan juices from roasting pan into small saucepan. Spoon off fat and reserve.
• Increase oven temperature to 375°F. Return pork to oven. Roast until top browns, about 20 minutes. Let rest 15 minutes. Meanwhile, rewarm vegetable puree in microwave; transfer puree to serving bowl. Rewarm pan juices; season to taste with salt and pepper.
• Slice pork and arrange on platter. Spoon some pan juices over. Garnish platter with fennel fronds. Serve pork with puree, passing pan juices.
• What to drink:
• With the pork, pour a Sangiovese. Try the smooth, medium-bodied Tenuta di Sesta 2007 Rosso di Montalcino (Italy, $17). The wine's fruit and mineral flavors can stand up to the meat.

MILK BRAISED PORK SHOULDER WITH SEMOLINA GNOCCHI

Steps:

• Place pork in large bowl. Mix 1 tablespoon coarse salt and cinnamon in small bowl. Sprinkle salt mixture over pork, tossing to coat evenly. Cover and chill overnight.
• Preheat oven to 350°F. Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low and cook 2 minutes, whisking often (do not allow roux to brown). Remove from heat; cover and let stand until ready to use.
• Using on/off turns, blend onion, carrot, and celery in processor until finely chopped. Cook pancetta in large ovenproof pot over medium-high heat until beginning to brown and fat is rendered, about 6 minutes. Add vegetables to pot and sauté until beginning to brown, about 6 minutes. Add pork and sauté until brown, about 7 minutes. Add wine and bring to boil, stirring up browned bits. Add milk and bring to simmer. Add tomato puree, then whisk in roux. Simmer 5 minutes, whisking occasionally.
• Cover pot. Place in oven and braise pork until very tender, about 2 hours. Uncover; let pork cool briefly. Chill pork, uncovered, until cold, then cover and chill overnight.
• Rewarm pork over low heat, stirring often. Season to taste with salt and pepper.
• Place 1 gnocchi square in center of each plate. Top with pork and sauce.
• An Italian bacon cured in salt; available in the refrigerated deli case of many supermarkets and at Italian markets.