MOROCCAN CHICKEN

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 moroccan chicken

This is a spectacularly delicious chicken dish.  It can be made with lamb or meatless.  Using seven vegetables brings good luck.  I used parsnips, butternut squash, onions, tomatoes, turnips, zucchini and carrots.  Feel free to put together any combination you want.  And the quantities I used in the recipe are totally open to modification.  I used a flavorful homemade organic chicken broth but store bought chicken broth or vegetable broth will work just fine.  Garam Masala is an Indian spice blend that is sweeter than some of the other blends.  It contains cinnamon, ginger, cumin,, clove, coriander, bay leaf and chili.  I also use a traditional Moroccan curry blend called Ras el Hanout.  It contains turmeric, white pepper, aniseed, cardamom cloves, all spice, cinnamon, nutmeg, mace and ginger.  Some recipes include saffron but I don’t think it stands up with all the other spices.  I prefer to use saffron by itself. 

When I make this dish I serve it with rice instead of couscous which would be the traditional accompaniment.  But I just found a smoked basmati rice which is delicious with fried onions and barberries.  For 6 people I cook the cups of  rice as directed and then take out a 1/4 of the rice and add a  pinch of saffron that has been steeped in a TBS of hot water.  To the rest of the rice I add a 1/4 cup of  barberries that have also steeped in a little hot water (draining the water) and add a medium onion that has been diced and fried until beginning to brown.  I serve the barberry rice on a platter surrounded by the saffron rice.

SEVEN VEGETABLE MOROCCAN CHICKEN

INGREDIENTS

8 chicken thighs with bones and skin

4-6 cups chicken stock

1/2 cup flour

3 carrots, peeled and sliced into 1/2 inch pieces

2 parsnips peeled and sliced into 1/2 inch pieces

1 can petite diced tomatoes

1 large onion cut into small dice

1 small turnip or part of a rutabaga chopped into 1-2  inch dice

1 cup butternut squash cut into 1-2  inch dice

1/2 pound zucchini, either the tiny zucchini cut into 1 inch pieces or a larger one cut into 1/2 slices

1 can chickpeas

1/4  lb.  sliced dried apricots

2 garlic cloves, crushed.

2-3 TBS garam marsala

1 TBS Ras el Hanout (Moroccan blend of spices)

1/4 pound slivered almonds

Harissa  (This is a spicy  red pepper blend that serves as a condiment. It can be found in Middle Eastern section of Wegmans or from a specialty grocer.)

 

DIRECTIONS

  1. Dredge the chicken in flour and fry in olive oil until brown on both sides.  Set aside
  2. Fry onions in olive oil until soft and beginning to brown,  set aside.  Then fry turnip, parsnip, carrot   and butternut squash in batches until beginning to brown and smell aromatic.  Set aside
  3. Fry spices mixtures for three or four minutes,  stirring until aromatic.
  4. Add broth to frying pan along with tomatoes and bring to boil.
  5. Combine the vegetables, chickpeas, apricots and chicken and bring to simmer.  Cook for 30 minutes.  Taste for seasoning and add salt and more curry seasonings to taste.
  6. it is best if the dish cools overnight in the fridge and is reheated one or two days later.
  7. Last minute  lightly brown almonds  in butter.
  8. Also last minute fry the zucchini until barely cooked in olive oil and add garlic for the last minute, stirring it evenly into the zucchini.
  9. Remove the chicken from fridge and carefully spoon of the solidified oil from the top.  Heat it up.  When simmering add the zucchini.  Check for seasoning .
  10. Serve on large platter sprinkling with almonds.  Serve Harissa on the side.
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Tortilla corn and black bean stack with pulled pork

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This is an experiment based on a wonderful dish we had at Café Bolud in NYC during their restaurant week.  This was served with a Southwestern style lamb dish and they were tiny 1 inch squares of layered beans and tortillas.  I thought it would be even better with a layer of corn as well.

Tortilla corn and black bean stack with pulled pork

 

Pulled Pork

Corn tortillas

Black beans

2 ears of corn

½ cup heavy cream

 

Bean layer:  I make my own black beans in a pressure cooker without needing to soak ahead of time.  To half a pound of beans that have been cleaned, I add ½ cup of soy sauce, ¼ cup orange juice, and a cup of water.  I then add salt, a couple of garlic cloves and a little cumin.  I pressure cook for 20 minutes and then reduce pressure and check for doneness.  They take between 20-30 minutes.  I then leave them to cool in their liquid and when you make the puree add only enough liquid to give it a smooth spreadable consistency.  You can also buy canned black beans and puree and season them to your liking or you can do this with refried beans.

Corn layer:  Take kernels off the cobs and fry this in a sauce pan until beginning to smell aromatic but not brown.  Add heavy cream and cook together for 5-6 minutes until the corn is cooked.  Then put in food process or blender and puree until very smooth.  If it’s too thick add some more milk or cream to think it out but you want it spreadable and not runny.

 

To make the stacks:  Toast the tortillas in a toaster oven until very lightly toasted but not brown.  On a tortilla spread a thin layer of beans, then layer another tortilla and then a layer of corn followed by another layer of tortilla.

Wrap them up and refrigerate them until ready to serve.  Right before serving fry them in a hot frying pan until lightly browned on each side.  

 

For main course serve one or two per person and for an appetizer serve a quarter of the stack alongside the pulled pork.

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Corn and Cabbage Relish

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Grilled Kielbasa with corn relish

Kielbasa ( I like the small individual smoked Polish Kielbasa from Hilshire Farms)

Corn Relish Recipe

INGREDIENTS

·         1 large cucumbers, peeled, finely chopped

  • 1 cup chopped green cabbage

·         2 cups of finely chopped onions

·         2 stalks celery finely chopped (Size of corn kernels)

·         ½ cup chopped pimento

·         4 cups corn kernels (cut from 4-6 ears, depending on how big the ears are)

·         1/2 cup sugar

·         1 ½  Tbsp Kosher salt

·         1/2 teaspoon black pepper

·         1 1/2 cups apple cider vinegar (5% acidity)

·         1/2 teaspoon turmeric

·         2 teaspoons mustard seeds

·         1 teaspoon celery salt

·         cayenne pepper to taste

INSTRUCTIONS

1        Place everything except corn, celery and cucumber and pimento in a medium-sized (4 to 6-quart), thick-bottomed pot. Bring to a boil. Reduce heat to a simmer. Cover and cook for 15 minutes.

2        Add celery and cook for another 5 minutes.  Add corn and cook for another 5 minutes.  Then mix in pimento.  Taste for seasoning.

3         Spoon the corn relish into clean jars and seal. Will last for 4-6 weeks refrigerated.

4        This is better made a few days before you serve it.

Yield: Makes 3-4 pints.

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Braised Pork Shoulder with Quince

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Braised Pork Shoulder with Quince
Adapted from Bon Appétit recipe | October 2008
 
Yield: Makes 8 servings
 
 Ingredients:

2 teaspoons paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cinnamon
1 4-5 pound boneless pork shoulder (Boston butt), trimmed, tied in several places to hold shape if necessary

1 tablespoon olive oil
3 large quinces or apples (about 1 1/2 pounds total), peeled, cored, each cut into bite size chunks
2 cups chopped onions
1/2 cup chopped celery
1/2 cup finely chopped carrot
3 large garlic cloves, chopped
1 cup apple cider juice
1 cup low-salt chicken broth
2 tablespoons red currant jelly
2 small bay leaves
1 teaspoon chopped fresh thyme
2 TBS Pomegranate molasses
 

 
 
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. Heat 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; sauté1 minute. Add cider 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. 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 to taste with coarse kosher salt,. Pour juices over pork. Cover and bake until heated through, about 30 -40 minutes.
 
 
 
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Bison Shepherd’s Pie

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Bison Shepherd's Pie8 SERVINGS
Adapted from Bon Appétit magazine September 2008
 
Ingredients
meat layer
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 pounds ground bison meat* or ground beef
  • 2 cups chopped onions
  • 8 oz mushrooms, finely chopped
  • 1 tablespoon tomato paste
  • 3 tablespoons chopped fresh thyme
  • 2 tablespoons all purpose flour
  • 2 cups low-salt chicken broth
  • 1 cup dry red wine
vegetable layer
  • 2 cups diced peeled carrots
potato topping
  • 2 pounds Yukon Gold potatoes, peeled, cut into 3/4-inch pieces
  • 1 large head of cauliflower (about 1 1/2 pounds), cored, coarsely chopped
  • 1/4 cup (1/2 stick) butter, room temperature
  • 1/4 cup milk OR ½ &½  
  • 2 1/2 cups freshly grated Parmesan cheese, divided (about 8 ounces)
  • Extra-virgin olive oil for drizzling
  • Chopped fresh Italian parsley
  • Paprika
Preparation
meat layer
§         Heat 1 tablespoon oil in large pot over high heat. Add bison; sauté until browned, about 5 minutes. Using slotted spoon, transfer meat to bowl. Add 1 tablespoon oil to pot, then add onions and mushrooms. Sauté until soft, about 7 minutes. Add tomato paste; stir 2 minutes. Add thyme and flour and stir 1 minute. Add broth and wine and bring to boil. Return bison to pot. Reduce heat; simmer until mixture thickens and is reduced, about 15 minutes. Season with salt and pepper.
vegetable layer
§         Cook carrots in boiling salted water just until slightly softened, about 2 minutes. Drain. Transfer to bowl. Set aside.
potato topping
§         Cook potatoes and cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain, reserving cooking liquid. Transfer potatoes and cauliflower to processor and puree, adding reserved cooking liquid, 1/4 cup at a time, until mixture is smooth. Transfer mixture to bowl; stir in butter and milk, then 2 cups Parmesan cheese. Season potato topping to taste with salt and pepper.
ASSEMBLY
Preheat oven to 400°F. Butter 15x10x2-inch glass baking dish. Spread meat mixture in dish. Top with carrots. Spread potato topping over, covering completely and swirling with knife to create peaks, if desired. Drizzle lightly with oil; sprinkle with 1/2 cup Parmesan. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Let stand at room temperature 2 hours before continuing.
        Bake pie uncovered until heated through and top is lightly browned, 30- 50   minutes. Sprinkle with parsley and paprika.
 
 
 
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GINGERED BOEUF BOURGUIGNON

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  • Difficulty: moderate
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 GINGERED BOEUF BOURGUIGNON 

 

 

 

 

Years ago I entered a recipe contest through Fine Cooking Magazine where we were instructed to use certain ingredients to create our own recipe.  This is what I came up with and though I didn’t win, I did get a phone call from the judges asking for more clarification so that was pretty close to winning, right? 

 

My concept was to blend the best ingredients of French beef stew with the great Chinese stew ingredients:  wine, garlic, bacon, oyster sauce,  and of course ginger. The other flavor booster I work into this recipe is to layer the ingredients so that you have garlic and ginger cooking slowly and flavoring the broth.  But I also add these ingredients the last minute to enhance the ginger and garlic flavors.This is a recipe I go back to time and again.  My grown up son asked for the recipe and said it came out great.  Feel free to modify as you wish.  For instance, he used regular mushrooms rather than shiitake. If you don’t have the rosemary, don’t worry.  You can add a little thyme, a bay leaf some herbs de province or leave out the spices 

GINGERED BOEUF BOURGUIGNON Serves 5-6

 3 slices bacon

Olive oil as needed

2 lbs stew beef, cut in 2×2 inch pieces (a marbled, fatty cut works best for stew such as chuck.  And if you use organic meat it may take less time since organic meat tends to be less fatty)

Salt and pepper

1 ½ cups shallots, coarsely chopped (about ½ lb)

2 large cloves garlic, minced

1 Tbs. fresh ginger, finely minced

¼ cup flour

2 cups dry red wine (such as Shiraz or Merlot)

1 can chicken broth (10.5 oz)

¼ cup oyster sauce

2 Tbs. sugar

1 sprig fresh rosemary

½ lb. shiitake mushrooms, cleaned, stems removed and cut in slices.

2 (more) cloves garlic, finely minced

1 Tbs. (or more) fresh ginger, finely minced

1 tsp. sesame oil

3-4 green onions finely minced

 

1.  Heat a medium size heavy pot over medium heat and cook bacon until crispy.  Remove and set aside to drain on paper towel.  Chop into small pieces.

2. Season meat with salt and pepper.  Increase heat to high, add oil to bacon fat to coat bottom of pot and when oil shimmers add meat in three batches, browning each batch and setting aside. Add more oil if necessary to coat bottom of pan after each batch.

3. Turn the heat to medium and add shallots, browning while stirring for about 5 minutes.  Add ginger and garlic and cook, stirring for two more minutes or until aromatic.  Add flour and mix together while cooking for another 2 minutes.

4.  Add wine while stirring quickly to mix in the flour.  Add broth, oyster sauce, sugar, rosemary, and reserved bacon and beef. Stir well and heat to simmer.

5. Cook for 30 minutes and remove rosemary.  Continue to cook stew over low heat for 30- 60 minutes more hours stirring every 30 minutes and adding more water or stock if necessary.  Depending on the cut of meat and size of the chunks this may take more or less time.  Take a piece out and see if it is tender.

6.  While the stew is cooking, fry the mushrooms in two batches over medium heat in frying pan coated with oil for 3 minutes or until beginning to brown. Add the mushrooms to the stew for the last 30 minutes of cooking.

7. For best flavor refrigerate the stew overnight and reheat the next day, adjusting seasoning as desired. 

8.  15 minutes before serving add the two cloves of mashed garlic and 1 Tbs. of ginger to the simmering stew.

9. Just before serving, stir in the sesame oil and sprinkle with spring onions.

 Serve over mashed potatoes, with peas on the side.

 Preparation time is 30-45 minutes and cooking time is 2 hours.

 

 

 

 

 

 

 

 

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VENISON HASH

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 VENISON HASH

 

 

 

My friends Evie and Dave presented me with venison the other day.  Rather than worry about the cut of meat being too tough to eat as a steak, I decided to feature it in a hash with lovely local root vegetables.

No recipe needed here.  I cut all the vegetables and meat in roughly the same size small cubes, maybe ¼ inch.  I cooked each vegetable separately and used what I had on hand from my local CSA share.  The only thing I bought was a sweet potato but it certainly wasn’t necessary.

This is what I used:  onion, carrot, celeriac, potato, and sweet potato.  I could have added squash, parsnip,and turnip.  Everything should be cooked in olive oil in a hot frying pan.  I like to brown everything because it caramelizes and adds flavor and sweetness.  But stay right there and flip the frying food over as it browns…and don’t overcook or everything will be mushy or burned.

The only seasoning needed is salt and lots of freshly ground black pepper.  When everything has been cooked separately, add it together and heat up again. 

The only necessary  addition is an egg fried in the middle of the hash.  One per person. 

Now of course this sounds like a brunch dish.  But  I usually don’t eat a heavy brunch.  So we have this for dinner.  It's real comfort food.  And it looks beautiful and tastes wonderful.

 

 

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LOCAL MEAT

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LOCAL MEAT and TWO GREAT RECIPES
 
 
We are blessed with many area farmers who supply us with pasture raised natural meat. Most do not use chemicals or hormones but stop short of “organic” certification since this is such an arduous and expensive process. The farmers market (now open only on Saturdays until December 10th) is a good place to find several local meat sellers but there are other options around.
 
For GOAT meat we have John Wertis’ farm:  BWW.   Doug Gruen, chef of the Blue Stone Bar and Grill has been featuring John’s goat meat in his Indonesian Style Curry which was strongly recommended by Peggy Haine in the Ithaca Times Winter Guide 2008. Call ahead at the Blue Stone Bar to see whether it’s being served as a special that evening.
 
We also have locally grown BISON from Glenwood Farms which can be purchased now at the Saturday Farmer’s Market or at their farm at 1084 Glenwood Heights Road. They are open Wednesdays and Fridays from 6-8 in the evening and Saturdays from 11-4. Call ahead to make sure someone is there. Their phone number is 272-7809. I made a Bison Shepherd’s Pie from Bon Appetit which was incredibly good. I am posting my adapted version of the recipe for you to try.
 
 
If you want to buy local BEEF, CHICKEN,TURKEY,GOOSE, LAMB and PORK we have Autumn's Harvest Farm in Romulus. You can contact them directly or buy some of their products through Garden Gate Delivery which sells many local products and delivers them right to your home.  Their grocery items come mostly from processors and farmers located within 25 miles of Ithaca.  For the next two weeks Marlo, from Garden Gate is waiving the $8 delivery fee so this would be a good time to check out her extensive offerings.
 
McDonalds Farm and Sabols are long time favorites who sell many cuts of meat at the Farmers market and continue to deliver into town through the winter. You can pre-order from McDonalds Farm and Peter will meet you at his truck at the Farmer’s Market location at Steamship landing on Saturdays. Sabol's Farm has a similar arrangement. If you call ahead to order, he will meet you at the Greenstar parking lot through the winter. Richard's number is 607-869-5896. Sabols also sells through Garden Gate if you want your meat delivered to your doorstep.
 
High Point Farms is located in Trumansburg and raises grass fed beef, pork and lamb and free range chickens. They sell from their farm on Tuesdays and Fridays from 3-6 and Saturdays 11-2 . They also have ground beef available in the freezer section at Shur Save in T-Burg.
 
The Piggery is a new addition to the Farmers Market scene. The long lines waiting to buy fresh cuts of pork and homemade sausages and pates indicate that they have a loyal following. If you're looking for a particular cut of meat or some special charcuterie I would recommend you call ahead since they tend make small batches and run out quite quickly.
 
 
For more information about Dairy, eggs, poultry and meat farmers located in the Southern Tier and the Finger Lakes visit the Local Foods website of Cooperative Extension.
 
It is more expensive to buy local, pasture raised meats but there are several advantages. 
  • You’re supporting our local farmers who work hard to give us great quality
  • No middle-people are involved
  • You know what you’re getting. Just visit the farms to see for yourself.
  • It’s healthier. Grass fed meat have 2-4 times the levels of Omega 3 than in grain fed animals. And you aren’t consuming unknown chemicals, hormones, and antibiotics.
  • And for me, knowing that the animals are humanely treated is particularly important.
 
The Braised Pork Shoulder with Pomegranate and Quince recipe that I recently tried from Bon Appétit  was a great success .  I made a few changes to keep the ingredients  local and more affordable. Below are both recipes to enjoy on a cold winter’s night. Both should be made a day or two ahead of time and reheated for ultimate flavor.
 
 
Bison Shepherd's Pie: 8 SERVINGS
Adapted from Bon Appétit magazine September 2008
 
Ingredients
meat layer
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 pounds ground bison meat* or ground beef
  • 2 cups chopped onions
  • 8 oz mushrooms, finely chopped
  • 1 tablespoon tomato paste
  • 3 tablespoons chopped fresh thyme
  • 2 tablespoons all purpose flour
  • 2 cups low-salt chicken broth
  • 1 cup dry red wine
vegetable layer
  • 2 cups diced peeled carrots
potato topping
  • 2 pounds Yukon Gold potatoes, peeled, cut into 3/4-inch pieces
  • 1 large head of cauliflower (about 1 1/2 pounds), cored, coarsely chopped
  • 1/4 cup (1/2 stick) butter, room temperature
  • 1/4 cup milk OR ½ &½  
  • 2 1/2 cups freshly grated Parmesan cheese, divided (about 8 ounces)
  • Extra-virgin olive oil for drizzling
  • Chopped fresh Italian parsley
  • Paprika
Preparation
meat layer
§         Heat 1 tablespoon oil in large pot over high heat. Add bison; sauté until browned, about 5 minutes. Using slotted spoon, transfer meat to bowl. Add 1 tablespoon oil to pot, then add onions and mushrooms. Sauté until soft, about 7 minutes. Add tomato paste; stir 2 minutes. Add thyme and flour and stir 1 minute. Add broth and wine and bring to boil. Return bison to pot. Reduce heat; simmer until mixture thickens and is reduced, about 15 minutes. Season with salt and pepper.
vegetable layer
§         Cook carrots in boiling salted water just until slightly softened, about 2 minutes. Drain. Transfer to bowl. Set aside.
potato topping
§         Cook potatoes and cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain, reserving cooking liquid. Transfer potatoes and cauliflower to processor and puree, adding reserved cooking liquid, 1/4 cup at a time, until mixture is smooth. Transfer mixture to bowl; stir in butter and milk, then 2 cups Parmesan cheese. Season potato topping to taste with salt and pepper.
ASSEMBLY
Preheat oven to 400°F. Butter 15x10x2-inch glass baking dish. Spread meat mixture in dish. Top with carrots. Spread potato topping over, covering completely and swirling with knife to create peaks, if desired. Drizzle lightly with oil; sprinkle with 1/2 cup Parmesan. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Let stand at room temperature 2 hours before continuing.
        Bake pie uncovered until heated through and top is lightly browned, 30- 50   minutes. Sprinkle with parsley and paprika.
 
 

 

Braised Pork Shoulder with Quince
Adapted from Bon Appétit recipe | October 2008
 
Yield: Makes 8 servings
 
 Ingredients:
2 teaspoons paprika
1 1/2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cinnamon
1 4-5 pound boneless pork shoulder (Boston butt), trimmed, tied in several places to hold shape if necessary

 

1 tablespoon olive oil
3 large quinces or apples (about 1 1/2 pounds total), peeled, cored, each cut into bite size chunks

2 cups chopped onions
1/2 cup chopped celery
1/2 cup finely chopped carrot
3 large garlic cloves, chopped
1 cup apple cider juice
1 cup low-salt chicken broth
2 tablespoons red currant jelly
2 small bay leaves
1 teaspoon chopped fresh thyme
2 TBS Pomegranate molasses
 
 
 
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. Heat 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; sauté1 minute. Add cider 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. 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 to taste with coarse kosher salt,. Pour juices over pork. Cover and bake until heated through, about 30 -40 minutes.
 
 

 

 
 
 
 
 
 
 
 
 

 

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