Creamy Fettuccine and Brussels-Sprouts Alfredo is one of our favorite winter pasta dishes. I start this dish by cooking the sprouts until they’re golden brown and crispy. Then, I add in crispy bacon, heavy cream, and Parmesan cheese. We like this fettucine Alfredo with Brussels Sprouts …
Spicy Parmesan Spaghetti and Sausage is one of our favorite sausage dinners. I start this spicy Parmesan spaghetti by roasting the delicious Pork Mozzarella Basil Sausage from Rastelli’s along with sliced onions and bell peppers. While the sausage cooks, I boil my spaghetti and make …
Yuzu Miso Ramen Soup is one of our favorite winter dinners. I start this soup by roasting some pork belly. Then, I make a savory yuzu miso broth. Finally, I sear the pork belly slices and add them to the soup along with the ramen noodles and vegetables. We like this soup for several reasons. First of all, I like that I can make the components of this soup ahead of time. Secondly, I like that this soup is a complete meal. No side dishes are necessary. Thirdly, I like that everyone can customize their bowls of soup just the way they like them. And, lastly, we all love the rich broth, the chewy noodles, and all the veggies.
The Equipment I Used
A Dutch Oven- I like to simmer my soup in an enameled cast iron Dutch oven. But you can use any pot that you like.
The Ingredients Needed for Yuzu Miso Ramen Soup
Pork Belly- Be sure to cut the skin off before roasting the pork belly. I actually like to bake my pork belly the day before I plan to make the soup.
Eggs- I really like using pasture raised organic eggs. The eggs from Handsome Brook Farms are my favorite.
Chicken Stock- I always use my homemade stock that I store in the freezer. My recipe is below.
Miso Paste- You can find this is the Asian section of your market.
Ramen Noodles- You can also find this in the Asian section of your market.
Mushrooms and Carrots- Slice these thinly so they cook faster.
How I Made my Soup
First, I roasted the pork belly.
Next, I made the broth.
While the broth simmered, I cooked the swiss chard, ramen and eggs.
Then, I seared the pork belly slices in a cast iron skillet.
Finally, I assembled the bowls.
If you like noodle soup, you need to try this rich and delicious Yuzu Miso Ramen Soup.
Yuzu Miso Ramen Soup
Ramen noodles in a yuzu miso, ginger, and chicken broth with pork belly, carrots, mushrooms, and Swiss chard.
Begin by preparing the pork belly. Preheat the oven to 400 degrees. Remove the skin from the pork and dry it off with paper towels.
Sprinkle it all over with the sugar, salt, and pepper. Put it in a ceramic casserole dish and bake for thirty minutes. Turn the heat down to 275 degrees and roast it for 40 more minutes. Remove it from the oven and let it cool off a little and then refrigerate it for at least a hour.
Meanwhile, boil the ramen noodles according to the package directions and then drain them.
Also, in a skillet, on medium heat, cook the Swiss chard in a tablespoon of vegetable oil until it's wilted and softened.
Also, prepare the eggs: Place the eggs in a three quart saucepan and cover with water. Bring the pot to a boil, and then cover the pot and remove it from the heat. Let the eggs sit in the water for six minutes. Then, drain the eggs and peel them. Cut the eggs in half.
In a Dutch oven, heat a tablespoon of vegetable oil and then add the yuzu miso and ginger. Cook for one minute and then add the chicken stock and carrots.
Bring it to a simmer and keep it warm until you're ready to plate the soup.
In a cast iron skillet, heat another tablespoon of oil on high heat. Slice the pork into thin slices and cook it on both sides, until it start to get crispy.
Divide the broth between 4 bowls. Add the noodles, pork belly, Swiss chard, eggs, mushrooms, carrots, and peppers. Then, sprinkle on the scallions, and sesame oil.
4½lbs.chicken breasts and wings with skin and bones
10cupswater
2peeled onions
2peeled carrots
3peeled parsley roots
1tbsp.kosher salt
4stalks celery
1peeled parsnip
2tbsp.garlic cloves
1cupfresh parsley and fresh dill
Instructions
Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Mango and Pork Potstickers are one of our favorite winter appetizers. I start these dumplings by making a hearty pork, mango, and veggie filling for my pot stickers. Then, I fill gyoza wrappers with the filling and fry them until they’re crispy and delicious. Finally, …
Pork Tacos with Pineapple Salsa are one of our favorite winter dinners. I start this recipe by making some zesty bourbon barbecue sauce. Then, I bake some pulled pork, until it’s fall-apart tender. Finally, I spoon the pork and barbecue sauce into flour tortillas and …
Bourbon Barbecue Pork Tacos are one of our favorite fall dinners. I start these bourbon barbecue tacos by braising some tender pulled pork in a bourbon barbecue sauce. While the barbecue pork braises, I make an Apple and Red Cabbage Slaw and a Cilantro Crema. Then, I fill flour tortillas with the pork, slaw, and crema. We like these barbecue pork tacos for several reasons. First of all, I like making this pulled pork which makes many meals for my family. I use just about a fifth of it for these barbecue pork tacos. The rest of it gets stored in my freezer for future meals. I have many recipes on my blog for pulled pork. Secondly, I like that I can make all the components for these tacos ahead of time. And, lastly, we all love the tender pork, the tangy bourbonbarbecue sauce, and the crispy slaw.
The Equipment I Used
A Dutch Oven- I like to bake my pork in an enameled cast iron Dutch oven. But you can bake the pork in any oven-safe pan or pot with either a tight-fitting lid or aluminum foil.
The Ingredients Needed for Bourbon Barbecue Pork Tacos
Ketchup- I always use Heinz organic ketchup as the base for my barbecue sauce.
Pork- Use a boneless pork butt.
Chicken Stock- I always use my homemade chicken stock. The recipe is below.
Bourbon- If you don’t have bourbon, you can just leave it out. Although it does need nice flavor.
Mayonnaise- I always use Hellman’s mayonnaise.
How I Made my Tacos
First, I braised the pork.
Next, while the pork cooked, I made the slaw and the cilantro crema.
Finally, I fried the tortillas and filled them with everything.
If you like tender and juicy pork, you need to try these flavorful Bourbon Barbecue Pork Tacos.
Bourbon Barbecue Pork Tacos
Tender pulled pork in a bourbon barbecue sauce in soft tortillas with an apple cabbage slaw and a cilantro crema.
1tsp.black pepper, garlic powder, and cumin powder
2tsp. eachchili powder and paprika
6clovesgarlic, peeled
1cupchicken stock
¼cupdark brown sugar
For the Bourbon Barbecue Sauce:
2tbsp.unsalted butter
1cupminced onions
2tbsp.chopped garlic
¼cupbourbon
2tbsp.honey
2tbsp.Worcestershire sauce
¾cupketchup
1tsp.soy sauce
2tbsp.rice wine vinegar
½tsp.black pepper
For the Red Cabbage and Apple Slaw:
2cupsred cabbage, thinl
1cuppeeled and diced apples
1tbsp.extra virgin olive oil
¼cupcider vinegar
2tbsp.granulated sugar
¼cupchopped cilantro
¼tsp. kosher salt
For the Cilantro Crema:
½cup each mayonnaise and sour cream
¼cupminced cilantro leaves
1sliced scallion
2tbsp. eachlime juice and lime zest
½tsp.chili powder
2clovesminced garlic
To assemble the tacos:
8smallflour tortillas
Instructions
Begin by making the Pulled Pork: Preheat the oven to 300 degrees.
At the bottom of a large Dutch oven, place the onions. Mix all the spices together and rub them all over the pork. Place the pork butt on top of the onions, fat side up. Add the chicken stock to the bottom of the pot.
Bake, tightly covered, for five hours. When the pork is done, shred it with two forks and stir in the sugar. You'll only need about a quarter of the pork for this recipe. Freeze the rest for other meals.
While the pork cooks, make the barbecue sauce, cilantro crema and the apple and cabbage slaw.
For the Bourbon Barbecue Sauce: Melt the butter in a three quart saucepan, and cook the onion and garlic until softened. Then, add the rest of the ingredients, and simmer uncovered for 20 minutes. Stir this into the pork you're using for the tacos.
For the Apple and Red Cabbage Slaw: In a medium bowl stir together the apples and cabbage. Place the remaining ingredients in a small jar and shake them together. Pour this over the vegetables and mix everything together.
For the Cilantro Crema: Mix the ingredients together in a small bowl.
To Assemble the tacos: In a cast iron skillet, on medium heat, toast up each tortilla on both sides. Fill the tortillas with some pork, some slaw and some crema.
4½lbs.chicken breasts and wings with skin and bones
10cupswater
2peeled onions
2peeled carrots
3peeled parsley roots
1tbsp.kosher salt
4stalks celery
1peeled parsnip
2tbsp.garlic cloves
1cupfresh parsley and fresh dill
Instructions
Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Pepperoni and Mushroom Pizza Lasagna is one of our favorite fall dinners. I start this lasagna by making a homemade marinara sauce. Then, I layer the sauce with lasagna noodles, ricotta cheese, and mozzarella cheese. Finally, I top the lasagna with mushrooms, pepperoni, and peppers. …
Burrata Topped Pasta Amatriciana is one our favorite fall dinners. I start this pasta dish by making a fresh tomato sauce filled with pancetta. Then, I mix the sauce with linguini and top it with creamy burrata cheese. We like this dish for several reasons. …
Pumpkin and Pancetta Pasta Carbonara is one of our favorite fall dinners. I start this pasta dish by cooking cubes of fresh sugar pumpkin and sage leaves. Then, I make a rich carbonara sauce. Finally, I toss the sauce with the pumpkin, fettuccini, sage, and lots of Parmesan cheese. We like this pumpkin pasta dish for several reasons. First of all, I like that I can make this pasta in just thirty minutes. That makes it perfect for busy nights. Secondly, I like that I can make this dish ahead of time. Sometimes I just make the pumpkin in advance, but other times, I cook the whole thing ahead of time and reheat it in the microwave. And, lastly, we all love the rich and delicious fall flavors in this dish.
The Equipment I Used
A Large Skillet- I used a big skillet to make the carbonara sauce. That way I could toss all the spaghetti with the sauce right in the skillet.
The Ingredients Needed for Pumpkin and Pancetta Pasta Carbonara
Pumpkin- I used a fresh sugar pumpkin to make this pasta. You could also use butternut squash. Be sure to peel the pumpkin.
2cupsugar pumpkin, peeled in cut in half inch cubes
¼tsp. eachkosher salt and pepper
12ouncesfettuccini
1tbsp.chopped sage leaves
¼cupextra virgin olive oil
¼poundthinly sliced and chopped pancetta
2tbsp.minced garlic
½tsp.crushed red pepper flakes
½cupwhite wine
¼cupheavy cream
3egg yolks
½cupfinely grated Parmesan cheese
Instructions
In a large skillet, on medium heat, melt the butter. Add the pumpkin, sage, salt, and pepper, and cook on medium heat until the pumpkin is tender, about five minutes. Set aside.
While the pumpkin cooks, cook the Fettuccini: Bring a big pot of water to a boil. Add three tablespoons of kosher salt and cook the pasta until al dente, according to the package directions. Drain and set aside.
While the water comes to a boil, and the pasta cooks, make the Carbonara sauce: In a large skillet on low heat, heat up the oil. Add the pancetta and cook it until it's crisp, add the red pepper flakes and garlic and cook another minute. Pour in the wine and stir to deglaze the pan. Simmer until ¾ of the wine has evaporated. Stir in the cream and bring it to a simmer. Remove the skillet from the heat.
In a double boiler, over simmering water, whisk together the egg yolks and cheese, just until it thickens, for about a minute. Take care to not scramble the eggs.
Add the drained pasta to the skillet along with the egg and cheese mixture. Stir and toss quickly until everything is combined. Stir in the pumpkin. Serve with shaved parmesan.
Pork Tenderloin and Mushroom Marsala is one of our favorite fall dinners. I start this pork dish by browning some pancetta and tender pork tenderloin. Then, I make a rich and creamy mushroom marsala sauce. Finally, I serve the pork topped with the lush marsala …