In Sock Monkey Slippers is a family food blog celebrating fresh whole foods and bringing the family together around the dinner table. You'll find step-by-step recipes for everyone in the family, product reviews, and a peek into the sometimes comical life of Meredith Steele in her sock monkey slippers.
Be on the look out! ISMS is getting a face-lift in May.
How many times have we made pulled pork in a slow cooker? If there was a country called Slow Cooker, pulled pork would be it’s national dish. It’s the ultimate slow cooker recipe and with such a big title to carry, sometimes it slips and falls right into the boring category reminiscent of my Developmental Economics class in college. A class that was so dreadfully boring I don’t even remember if I passed it.
Fortunately, there’s hope for our beloved slow cooker pulled pork and it comes in the form of this sinfully angelic recipe. This delicious sweet and spicy pulled pork is fall-apart tender. The combination of sweet cherries and dark brown sugar blended with earthy and spicy chipotle peppers brings this recipe to a new mouthwatering level. Top it off with a bright crunchy slaw and you have yourself a sandwich worthy of a standing ovation.
In all of this tragedy lately with the bombings at the Boston Marathon and the horrifying explosion in West, Texas it’s been hard to stay positive. I woke up last week with this poem in my head and it’s been stuck in there ever since. I’m thankful for it because it keeps me smiling. Wish you all the best and thanks for hanging around with me and my sock monkey slippers in the kitchen through the years. Cheers.
Roasted chicken is one of my favorite rustic home-style dinners of all time. It’s super simple and completely satisfying, especially after a long day of work and the insanity that is raising kids and a huge dog. Gotta love them but let’s be honest, locking yourself in the bathroom with a glass of wine sounds good sometimes! Mental note – I need to install a secret bar when I remodel the bathroom.
Crackers — little round parcels of cheesy goodness that practically everyone loves. Have you ever had a homemade cracker? It’s a thousand times better than in the box. Just like a real pine tree smells better than the one hanging from your rear view mirror. What? You don’t have a pine tree hanging from your mirror? Ok, then lets compare the greatness of homemade crackers to celebrities. A homemade cracker is like Jennifer Aniston and a box cracker is like Kim Kardashian. One is real and the other is fake and just might cause you to lose brain cells if you pay much attention to it. You get my point.
I’m not going to give you a story that normally accompanies a post today because I want to get to this recipe as fast as possible. We’ll talk about the fact later that my daughter just walked in covered head-to-toe with rhinestones and asked where the hot glue gun is.
Every Valentine’s Day I stay home and cook. Don’t feel sorry for me because I love it. It’s actually a gift. I get cook whatever I choose to and The Husband watches Mia while I belt out some Memphis Minnie or James McMurtry, drink wine, and cook up a storm. This year The Husband will most likely be out of town on the special day so while Mia was taking an extra long nap I took it as a sign from above that this was my Valentine’s Day present and cooked myself up a meal fitting for Cupid himself.
It was three in the afternoon. There was wine. There was scallops. There was silence… and there was one happy mama in sock monkey slippers.
Seared Sea Scallops with Golden Raisin Puree and Bacon Braised Brussels Sprouts is a decedent savory sweet combination with layers of elegant flavors. The sweet and slightly tart golden California Raisins are a perfect contrast to the salty bacon and scallops and make each bite …seriously good.
Seared Sea Scallops with Golden Raisin Puree
and Bacon Braised Brussels Sprouts serves 2
*It’s very important to have everything that will be plated, cooked, and prepared before cooking the scallops. The brussels sprouts and raisin puree can be made up to a day in advance and reheated before serving. If preparing the brussels sprouts in advance, reserve the bacon and add to the sprouts after reheating to maintain it’s crispness.
In a large saute pan over medium-heat, add bacon. Cook stirring occasionally until the fat is rendered out and the bacon is golden and crispy (about 5 minutes). Remove the bacon to a plate and set aside.
To the same saute pan add brussels sprouts, salt, and pepper. Stir to evenly coat and saute for 5 minutes until the sprouts are lightly browned. Add chicken broth, stir, and cook for 10 to 12 minutes until the sprouts are tender, can easily be pierced with a fork, and the broth has evaporated. Add additional chicken broth if the pan becomes dry before the sprouts finish cooking.
Toss the cooked brussels sprouts with 3/4 of the cooked bacon, cover to keep warm, and set aside until ready to serve. The reserved bacon will be used as garnish.
While the sprouts are braising away… Place the raisins in a small sauce pot, cover with water, and bring to a boil over high heat. Once boiling reduce the heat to medium-low and simmer for 10 to 12 minutes until the raisins are plump.
Drain the raisins, reserving 1 tablespoon of the cooking liquid. Place the raisins and the cooking liquid in a food processor or high powered blender and puree for 1 minute until completely smooth. Remove the puree from the food processor and set aside.
Rice Vermicelli (sometimes labeled rice sticks) is an Asian rice noodle that can be found in the international aisle of major grocery stores or at specialty markets. Cook according to the package directions or place a handful of rice noodles in a bowl of hot water for 5 to 10 minutes until soft or al dente. Drain and pat completely dry with paper towels. It’s important that the noodles are very dry or else the retained water will cause the hot oil to spatter.
Heat oil in a large saute pan, dutch oven, or wok over medium-high heat. Once hot, add a small handful (2 large tablespoons) of vermicelli noodles for each garnish. I like to do more than 2 just in case one burns or to snack on while finishing. Once the noodles start to turn golden, carefully flip with a fork or tongs. Cook for another 1 to 2 minutes until completely golden. Remove the crispy vermicelli noodle stacks to a plate covered with a paper towel to drain. Lightly sprinkle with salt and set aside.
Now that everything is prepped… If present,remove the small side muscle from the scallops (you can also ask your fishmonger to do this) and thoroughly pat dry. And I mean DRY! You’ll get a better sear this way. Sprinkle a good pinch of salt, pepper, and paprika on each scallop, top and bottom.
Heat oil (not olive oil it will burn) in a cast iron or stainless steel pan on high. Once the oil is hot and begins to lightly smoke, place the scallops in the pan. Cook for 2 minutes, flip the scallops, then cook for an additional 1.30 to 2 minutes until golden. Immediately, remove the scallops to a plate, turn off the heat, and deglaze the pan with butter.
Time to plate!
How you plate is up to you. You can get as creative as you wish. First, spoon a tablespoon or two of the golden raisin puree onto the plates.
Next, place the scallops (3 to a person) on the plate and drizzle with a spoonful of the melted butter.
To the plate, add the braised brussels sprouts, the reserved bacon, and garnish with crispy vermicelli.
A drop-dead fantastic meal, if I do say so myself. All-in-all this took me 45 to 1 hour to make (I clean while I cook) and it was worth every second. Happy Valentine’s Day! Cheers!
Seared Sea Scallops with Golden Raisin Puree
and Bacon Braised Brussels Sprouts serves 2
*It’s very important to have everything that will be plated, cooked, and prepared before cooking the scallops. The brussels sprouts and raisin puree can be made up to a day in advance and reheated before serving. If preparing the brussels sprouts in advance, reserve the bacon and add to the sprouts after reheating to maintain it’s crispness.
1. In a large saute pan over medium-heat, add bacon. Cook stirring occasionally until the fat is rendered out and the bacon is golden and crispy (about 5 minutes). Remove the bacon to a plate and set aside. To the same saute pan add brussels sprouts, salt, and pepper. Stir to evenly coat and saute for 5 minutes until the sprouts are lightly browned. Add chicken broth, stir, and cook for 10 to 12 minutes until the sprouts are tender, can easily be pierced with a fork, and the broth has evaporated. Add additional chicken broth if the pan becomes dry before the sprouts finish cooking. Toss the cooked brussels sprouts with 3/4 of the cooked bacon, cover to keep warm, and set aside until ready to serve. The reserved bacon will be used as garnish.
2. While the sprouts are braising away… Place the raisins in a small sauce pot, cover with water, and bring to a boil over high heat. Once boiling reduce the heat to medium-low and simmer for 10 to 12 minutes until the raisins are plump. Drain the raisins, reserving 1 tablespoon of the cooking liquid. Place the raisins and the cooking liquid in a food processor or high powered blender and puree for 1 minute until completely smooth. Remove the puree from the food processor and set aside.
3. Rice Vermicelli (sometimes labeled rice sticks) is an Asian rice noodle that can be found in the international aisle of major grocery stores or at specialty markets. Cook according to the package directions or place a handful of rice noodles in a bowl of hot water for 5 to 10 minutes until soft or al dente. Drain and pat completely dry with paper towels. It’s important that the noodles are very dry or else the retained water will cause the hot oil to spatter. Heat oil in a large saute pan, dutch oven, or wok over medium-high heat. Once hot, add a small handful (2 large tablespoons) of vermicelli noodles for each garnish. I like to do more than 2 just in case one burns or to snack on while finishing. Once the noodles start to turn golden, carefully flip with a fork or tongs. Cook for another 1 to 2 minutes until completely golden. Remove the crispy vermicelli noodle stacks to a plate covered with a paper towel to drain. Lightly sprinkle with salt and set aside.
4. Now that everything is prepped… If present,remove the small side muscle from the scallops (you can also ask your fishmonger to do this) and thoroughly pat dry. And I mean DRY! You’ll get a better sear this way. Sprinkle a good pinch of salt, pepper, and paprika on each scallop, top and bottom. Heat oil (not olive oil it will burn) in a cast iron or stainless steel pan on high. Once the oil is hot and begins to lightly smoke, place the scallops in the pan. Cook for 2 minutes, flip the scallops, then cook for an additional 1.30 to 2 minutes until golden. Immediately, remove the scallops to a plate, turn off the heat, and deglaze the pan with butter.
5. Time to plate! How you plate is up to you. You can get as creative as you wish. First, spoon a tablespoon or two of the golden raisin puree onto the plates. Next, place the scallops (3 to a person) on the plate and drizzle with a spoonful of the melted butter. To the plate, add the braised brussels sprouts, the reserved bacon, and garnish with crispy vermicelli.
You’ve trained all year for this. You’re wearing your baggy pants and the belt with an extra hole just for this moment. It’s Thanksgiving. The time we tend to over do the calories just a bit but who really cares because you’re laughing so hard your crying because Great Grandma Joe just lost her teeth in her iced tea and Grandpa is at the table telling joke #365.
To all of you out there who have stuck with me over the past couple of years and to all who are just reading InSockMonkeySlippers, Happy Thanksgiving (here in the U.S.). I am very thankful for you! Thanks for reading and putting a smile on my face. Cheers!
This Bacon Gruyere Beer Bread is my gift to you today. It is by no means low-calorie but it’s worth it. Thrown together in just a few minutes, this bread, like all beer breads, is incredibly simple to make. No kneading or proofing required. Just mix in a bowl, throw in a pan, and bake.
Bacon Gruyere Beer Breadserves 10
adapted from King Arthur’s Classic Beer Bread
3 cups Self Rising Flour
1 1/2 tablespoons sugar
4 tablespoons melted butter
8 slices cooked bacon, chopped
1 1/2 cups shredded gruyere cheese
1 1/2 cups (12 ounce bottle) beer, pilsner or pale ale
Preheat oven to 375°F. Lightly grease a 9″ x 5″ loaf pan. In a large bowl, combine sugar and flour together.
Set aside 2 tablespoons each of bacon and the gruyere to use for the topping. To the flour, add the bacon and gruyere.
Next, add the beer and 3 tablespoons of the butter. I’m using a Pale Ale.
Mix until combined.
Spoon the batter into the prepared loaf pan, smoothing out the top. Drizzle the remaining 1 tablespoon of the melted butter over the top.
Sprinkle the reserve bacon and grueyer evenly over the dough. Place in the oven and bake for 45 to 5o minutes until a toothpick inserted in the center comes out clean. Carefully remove the bread from the loaf pan and set on a cooling rack to cool.
Slice and serve. Can you imagine how good this would soak up Grandma’s turkey gravy on Thanksgiving?
Bacon Gruyere Beer Breadserves 10
adapted from King Arthur’s Classic Beer Bread
3 cups Self Rising Flour
1 1/2 tablespoons sugar
4 tablespoons melted butter
8 slices cooked bacon, chopped
1 1/2 cups shredded gruyere cheese
1 1/2 cups (12 ounce bottle) beer, pilsner or pale ale
1. Preheat oven to 375°F. Lightly grease a 9″ x 5″ loaf pan.
2. In a large bowl, combine sugar and flour together.
3. Set aside 2 tablespoons each of bacon and the gruyere to use for the topping. To the flour, add the bacon and gruyere. Next, add the beer and 3 tablespoons of the butter. Mix until combined.
4. Spoon the batter into the prepared loaf pan, smoothing out the top. Drizzle the remaining 1 tablespoon of the melted butter over the top. Sprinkle the reserve bacon and grueyer evenly over the dough. Place in the oven and bake for 45 to 5o minutes until a toothpick inserted in the center comes out clean. Carefully remove the bread from the loaf pan and set on a cooling rack to cool.
Coq au vin – roster with wine – is a French dish where a roster is slowly braised in red wine (Burgundy) with mushrooms. This dish is nowhere near that but swerves down the road close to it. This is Coq au Vin’s second cousin, if you will. The black sheep of the family because it went to art school and married a musician. Hmm… that sounds vaguely familiar.
I absoulutely love this dish and if you come over to my house for a dinner party you have a good chance of being served this because I can make it the day ahead. Ever since Chef Tre Wilcox taught me how to make Coq au Vin in a cooking class I have been stuck trying to create different variations and this is my favorite.
Succulent and uniquely spiced with Chinese five spice, this recipe for Spiced Coq au Vin will have your mouth watering the moment it hits the oven. I know this because it to me happens every time. The flavors are amazing and the chicken is so tender it falls off the bone. It’s one of our family favorites and even Mia at four years old will clean her plate.
the tools
In the past I’ve made this dish in a saute pan and then transferred it to a baking dish but after trying out this 5 qt. Enameled Cast Iron Braiser there’s no going back.
It’s from the Martha Stewart Collection, Collector’s Enameled Cast Iron and it’s fabulous. The heavy duty design makes it perfect for slow braising and it’s also safe to use on the stove top for searing making this a true one pot cooker. Pros: heavy duty design for even cooking, large enough to cook family meals, super easy to clean, and it looks fantastic on my stove. Cons: I haven’t found any yet. Although you don’t absolutely need the braiser to cook this recipe, I highly recommend it and I highly recommend this one from the Collector’s Enameled Cast Iron Collection from Martha Stewart.
Spiced Coq au Vin {chicken braised in red wine) serves 4
6 to 8 chicken thighs with the skin on (figure 2 a serving)
1 Tablespoon Chinese Five Spice*
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon grapeseed or canola oil
1 yellow onion, peeled and quartered
3 plum or roma tomatoes, halved
3 cloves garlic, peeled
3 sprigs fresh thyme
2 sprigs fresh oregano
1 cup red wine
1 cup water
* Chinese Five Spice is a traditional Chinese blend of ground star anise, Szechuan peppercorns, cinnamon, cloves and fennel seeds. It can be found at most grocery stores or specialty shops.
Note: This dish can be made in a day in advance (in fact it’s even better that way). Reheat, covered, in the oven before serving.
Preheat oven to 350°F. In a bowl, combine the Chinese five spice, salt and pepper. Rub this mixture over all chicken thighs, covering every surface including underneath the skin.
In a large cast iron braising pot that is safe for the stove top, heat oil over high until hot and smoking. I mean hot and make sure to turn your vent hood on. You don’t want to set off the smoke detectors, do you? Place the chicken thighs skin side down in the hot pot. Sear for about 3 minutes until golden brown and then flip each thigh and sear the underside. You can also do this in a skillet and transfer to a baking/casserole dish. Do not over crowd the pan. If your braising pot is not large enough for all of the thighs at once do this in two batches of four.
Remove the chicken to a plate and cover with foil. Place the onions, tomatoes, and garlic in the pot with a pinch of salt. Simmer until the onions become translucent, about 5 minutes.
Add wine and stir, scraping any browned bits off the bottom of the pan. Bring the wine to a boil. Cook until the wine is reduced by half, about 5 minutes. Add water and stir. Turn off heat.
Return the chicken thighs to the braising pot, nestling them in the wine, onions, and tomatoes. Add the thyme and oregano. Cover with a lid or tightly cover with foil. Place in the oven and cook for 1 hour.
Once the chicken is finished cooking, remove the thighs to a plate and cover with foil. Place a strainer on top of a sauce pot. Pour the juices, onions, tomatoes, garlic, and herbs into the strainer. With a wooden spoon press the mixture to make sure all cooking juices strain from the vegetables. Remove the strainer and add a pinch of Chinese Spice. Bring the cooking juices to a high simmer over medium high heat. Simmer until the cooking juices have reduced to 1/3 a cup and has thickened.
Plate the spiced coq au vin. With a spoon drizzle the reduction over the chicken. Serve with mashed potatoes, risotto, roasted vegetables, or whatever you desire. Tonight, I’m serving it with Demerara sugard mashed sweet potatoes and garlic roasted brussels sprouts. I’m getting hungry just looking at this picture. The flavor of the chicken is outstanding and the meat just falls off the bone!
Falls off the bone, I tell you! Seriously… it’s wicked good.
Disclosure of Material Connection: I received the product mentioned above for free for review purposes from GigaSavvy. I was not required to write a positive review. The opinions I have expressed are my own.
Spiced Coq au Vin {chicken braised in red wine) serves 4
6 to 8 chicken thighs with the skin on (figure 2 a serving)
1 Tablespoon Chinese Five Spice*
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon grapeseed or canola oil
1 yellow onion, peeled and quartered
3 plum or roma tomatoes, halved
3 cloves garlic, peeled
3 sprigs fresh thyme
2 sprigs fresh oregano
1 cup red wine
1 cup water
* Chinese Five Spice is a traditional Chinese blend of ground star anise, Szechuan peppercorns, cinnamon, cloves and fennel seeds. It can be found at most grocery stores or specialty shops.
Note: This dish can be made in a day in advance (in fact it’s even better that way). Reheat, covered, in the oven before serving.
1. Preheat oven to 350°F. In a bowl, combine the Chinese five spice, salt and pepper. Rub this mixture over all chicken thighs, covering every surface including underneath the skin.
2. In a large cast iron braising pot that is safe for the stove top, heat oil over high until hot and smoking. Place the chicken thighs skin side down in the hot pot. Sear for about 3 minutes until golden brown and then flip each thigh and sear the underside. You can also do this in a skillet and transfer to a baking/casserole dish. Do not over crowd the pan. If your braising pot is not large enough for all of the thighs at once do this in two batches of four. Remove the chicken to a plate and cover with foil.
3. Place the onions, tomatoes, and garlic in the pot with a pinch of salt. Simmer until the onions become translucent, about 5 minutes. Add wine and stir, scraping any browned bits off the bottom of the pan. Bring the wine to a boil. Cook until the wine is reduced by half, about 5 minutes. Add water and stir. Turn off heat.
4. Return the chicken thighs to the braising pot, nestling them in the wine, onions, and tomatoes. Add the thyme and oregano. Cover with a lid or tightly cover with foil. Place in the oven and cook for 1 hour.
5. Once the chicken is finished cooking, remove the thighs to a plate and cover with foil. Place a strainer on top of a sauce pot. Pour the juices, onions, tomatoes, garlic, and herbs into the strainer. With a wooden spoon press the mixture to make sure all cooking juices strain from the vegetables. Remove the strainer and add a pinch of Chinese Spice. Bring the cooking juices to a high simmer over medium high heat. Simmer until the cooking juices have reduced to 1/3 a cup and has thickened.
6. Plate the spiced coq au vin. With a spoon drizzle the reduction over the chicken. Serve with mashed potatoes, risotto, roasted vegetables, or whatever you desire.
I’m so flipping-extremely-overjoyed to share these with you! This is one of my favorite recipes that I’ve been making for a couple of years and have never gotten around to shoot and post the recipe. A few years ago I came across a version of butternut squash enchiladas in a cookbook and nearly fell over in my chair after the first bite. I don’t even remember the name of the book as I lost the book and the recipe shortly after. All hope was restored when I gave into my cravings for this amazing enchilada recipe and recreated/tweaked it to make it even more fantastic by adding roasted garlic and homemade salsa verde. Like Pavlov’s dog my mouth starts to water for these enchiladas whenever fall rolls around and butternut squash is in season.
Slightly spicy, tangy, and a touch of sweetness, this recipe for Roasted Butternut Squash and Garlic Enchiladas will be one you will not forget. Now go. Live your dream. Grab a butternut squash, garlic, and some corn tortillas and start cooking. You will thank me later.
Roasted Butternut Squash and Garlic Enchiladas serves 6
1 1/2 – 2 pound butternut squash
1 head of garlic
1 teaspoon extra virgin olive oil
pinch kosher salt
pinch black pepper
12 to 15 corn tortillas
cooking oil spray
1 1/2 cups monterey jack cheese, shredded
2 cups salsa verde, see recipe at the end of this post
* notes: This recipe, after adding the cheese but before placing in the oven, can be made the morning before serving. Cover and refrigerate until needed for baking. The butternut garlic puree and the salsa verde can be made up to 3 days in advance.
Preheat oven to 400°F. With a sharp knife, cut the top 1/2 inch off of the garlic head exposing the cloves. Drizzle a teaspoon of olive oil on the garlic head and wrap completely and tightly in foil. Place on a parchment lined baking sheet. Slice the butternut squash in half lengthwise and scoop out the seeds. Placing the whole squash in the microwave for 45 seconds before cutting will make slicing easier. Place the squash cut side down on the baking sheet along with the foil wrapped garlic. Set the baking sheet in the oven and roast for 45 minutes until the squash is fork tender. At this time you can also roast the tomatillos, onions, and peppers for the salsa verde.
With a spoon, scoop out the meat of the squash from the skin and place in a food processor.
Squeeze the garlic cloves from the garlic head by squeezing at the base. The cloves will pop out. Place the roasted garlic cloves into the food processor with the squash. Add a pinch of salt and puree until blended. You can also do this in a blender or by hand with a fork or a potato masher in a large bowl. Set the puree aside until needed.
Normally, I would slightly fry the corn tortillas in a little oil in a pan on the stove but for this I’m going to show you a little time and calorie saving tip. Working with 6 tortillas at a time, lightly spray each tortilla with cooking oil spray on both sides and stack upon each other. Wrap the tortilla stack in a paper towel and place on a microwave safe plate. Place the plate in the microwave and microwave on high for 15 seconds. Flip the stack over and microwave for another 15 seconds. Remove from the microwave and proceed with making enchiladas. Do the same with the other 6 tortillas after the first stack has been filled and rolled into enchiladas.
Preheat the oven to 400°F and grease a 9″x13″ casserole/baking dish. Working with one tortilla at a time, place two tablespoons of butternut squash garlic puree onto a tortilla.
Roll the tortilla into a cigar shape and place seam side down onto the prepared baking dish. Repeat with the remaining tortillas.
Pour the salsa verde on top of the stuffed and rolled tortillas and spread evenly.
Sprinkle the cheese evenly on top of salsa. Cover with foil and place in the oven. Bake for 25 minutes. Remove the foil and place under the broiler for 3-5 minutes or until the cheese becomes golden. Serve!
Seriously. No Seriously. The best ever.
There are just no more words… mostly because my mouth is full.
Salsa Verdemakes 2 cups
1 pound tomatillos (about 8 to 10 tomatillos depending on size)
1/2 onion, quartered
3 cloves garlic, peeled
1 to 2 jalapeno or serrano peppers, depending on the desired heat
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt
1/2 cup packed fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon cumin
Preheat oven to 400°F. Remove the husks off of the tomatillos. Place tomatillos, onion, garlic, and peppers on a baking sheet lined with parchment paper. Drizzle with oil and sprinkle with salt. Roast for 35 to 40 minutes until the tomatillos are soft. This can be done at the same time as the buternut squash and garlic are roasting.
Once roasted, place the tomatillos, onion, garlic, and peppers in a food processor along with cilantro, lime juice, and cumin. Puree until smooth and blended. Serve.
Roasted Butternut Squash and Garlic Enchiladas serves 6
1 1/2 – 2 pound butternut squash
1 head of garlic
1 teaspoon extra virgin olive oil
pinch kosher salt
pinch black pepper
12 to 15 corn tortillas
cooking oil spray
1 1/2 cups monterey jack cheese, shredded
2 cups salsa verde, see recipe at the end of this post
* notes: This recipe, after adding the cheese but before placing in the oven, can be made the morning before serving. Cover and refrigerate until needed for baking. The butternut garlic puree and the salsa verde can be made up to 3 days in advance.
1. Preheat oven to 400°F. With a sharp knife, cut the top 1/2 inch off of the garlic head exposing the cloves. Drizzle a teaspoon of olive oil on the garlic head and wrap completely and tightly in foil. Place on a parchment lined baking sheet. Slice the butternut squash in half lengthwise and scoop out the seeds. Placing the whole squash in the microwave for 45 seconds before cutting will make slicing easier. Place the squash cut side down on the baking sheet along with the foil wrapped garlic. Set the baking sheet in the oven and roast for 45 minutes until the squash is fork tender. At this time you can also roast the tomatillos, onions, and peppers for the salsa verde.
2. With a spoon, scoop out the meat of the squash from the skin and place in a food processor. Squeeze the garlic cloves from the garlic head by squeezing at the base. The cloves will pop out. Place the roasted garlic cloves into the food processor with the squash. Add a pinch of salt and puree until blended. You can also do this in a blender or by hand with a fork or a potato masher in a large bowl. Set the puree aside until needed.
3. Working with 6 tortillas at a time, lightly spray each tortilla with cooking oil spray on both sides and stack upon each other. Wrap the tortilla stack in a paper towel and place on a microwave safe plate. Place the plate in the microwave and microwave on high for 15 seconds. Flip the stack over and microwave for another 15 seconds. Remove from the microwave and proceed with making enchiladas. Do the same with the other 6 tortillas after the first stack has been filled and rolled into enchiladas.
4. Preheat the oven to 400°F and grease a 9″x13″ casserole/baking dish. Working with one tortilla at a time, place two tablespoons of butternut squash garlic puree onto a tortilla. Roll the tortilla into a cigar shape and place seam side down onto the prepared baking dish. Repeat with the remaining tortillas.
5. Pour the salsa verde on top of the stuffed and rolled tortillas and spread evenly. Sprinkle the cheese evenly on top of salsa. Cover with foil and place in the oven. Bake for 25 minutes. Remove the foil and place under the broiler for 3-5 minutes or until the cheese becomes golden. Serve!
Salsa Verdemakes 2 cups
1 pound tomatillos (about 8 to 10 tomatillos depending on size)
1/2 onion, quartered
3 cloves garlic, peeled
1 to 2 jalapeno or serrano peppers, depending on the desired heat
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt
1/2 cup packed fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon cumin
1. Preheat oven to 400°F. Remove the husks off of the tomatillos. Place tomatillos, onion, garlic, and peppers on a baking sheet lined with parchment paper. Drizzle with oil and sprinkle with salt. Roast for 35 to 40 minutes until the tomatillos are soft. This can be done at the same time as the buternut squash and garlic are roasting.
2. Once roasted, place the tomatillos, onion, garlic, and peppers in a food processor along with cilantro, lime juice, and cumin. Puree until smooth and blended. Serve.
Nothing says comfort food like carnitas to this Texas girl. If you are not familiar with the term carnitas, it’s basically what we call slow roasted pulled pork butt with a little spice. If you’ve been around ISMS for awhile you already know my love for carnitas and might have stumbled upon the low-fat crock pot version of poblano and onion carnitas. In their own right, the healthier version is wonderful and great for an everyday meal but when you want to impress or just need that over the top comfort meal, this recipe that I’m about to share with you will do the trick.
Poblano Carnitas on Goat Cheese Polenta is by far one of my favorite meals and a top choice meal to entertain with because I can cook the meat the day before a party and only have the polenta to cook the day of. Also good for an everyday meal the leftover carnitas make great tacos. Rich, savory, and insanely tender, the spices and flavor of these poblano carnitas elegantly blend with the creamy tangy goat cheese polenta for an unforgettable meal.
*Poblano peppers are known for their very mild heat. For entertaining I will add a serrano pepper or use roasted Anaheim (Hatch chilies) in place of the poblano peppers to kick it up a notch. But if my daughter is eating this meal, and it is one of her favorites, I make sure the poblanos are mild before using and cut back to 2 instead of 3.
Poblano Carnitas on Goat Cheese Polenta serves 6 to 8
for the carnitas:
3 poblano peppers
1 onion
3 garlic cloves
3 to 4 pound pork butt roast (Boston or sholder)
1 teaspoon Kosher salt
1 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon chili powder
1 Tablespoon canola oil
1/4 cup chicken broth
chopped cilantro and diced tomatoes for garnish (optional)
for the polenta: Polenta recipe adapted from The Cooking Of Italy circa 1950s
4 1/2 cups water plus 1 teaspoon salt
1 cup yellow cornmeal
4 ounces (weight) goat cheese
1 Tablespoon extra virgin olive oil
salt to taste
Preheat oven to 325° F. Slice the poblano peppers in half and remove the seeds. Slice the poblanos in 1/2 inch rings.
Peel and slice the onion into rings as well.
Peel and coarsely chop the garlic. Set poblanos, onions, and garlic aside.
Combine salt, pepper, cumin, and chili powder in a small bowl and rub onto the entire roast.
In a large dutch oven or stew pot, heat the canola oil over medium-high heat and place the roast in the pot. Sear for 5 to 8 minutes a side until browned on all sides.
Once the meat is browned, add the chicken broth, poblanos, onion, and garlic on top of the pork roast. Holy moly that smells good. Cover and place in the oven for 4 hours. Yeah, I know it sounds like forever (like the government settling on the debt ceiling kind of forever) but it’s worth it.
This is the point where you can let it cool and set it in the fridge overnight if you are entertaining the next day. But if you are planning on serving right away, set it aside and let it cool off a bit.
Once the meat has cooled but still warm, remove it from the pot and set on a cutting board or plate. Leave juice, peppers, and onions in the pot. With a fork shred the meat into large bite sized pieces. It’s ok, I know you want to take a bite. Go ahead….. I was right wasn’t I? That’s what heaven must taste like. Return carnitas to the pot with the poblanos, stir, and cover to keep warm.
For the polenta: In a large pot, bring the water and salt to a boil. Once the water is boiling, slowly add the cornmeal to the water in small amounts while whisking (with a whisk). Once all of the cornmeal is in the water, reduce the heat to medium-low and moderately whisk for 15 minutes. Tip: before you start your polenta, make sure everything else you are serving is complete, there’s some good music or a TV show on, a guest in the kitchen and most importantly a good glass of wine in arms reach. This makes the 15 minutes of continuous whisking go by much faster.
Once the 15 minutes is up and you have a beautiful creamy polenta, stir in olive oil, and goat cheese. Taste and add salt if needed.
Serve immediately by spooning a portion of the goat cheese polenta on a plate and place the poblano carnitas with a spoonfull of drippings from the pot. Garnish with chopped cilantro and chopped tomatoes (optional).
Creamy, tangy, succulent and a little spicy, Poblano Carnitas on Goat Cheese Polenta will soon be a favorite of yours too. Enjoy.
Poblano Carnitas on Goat Cheese Polenta serves 6 to 8
prep time: 15 minutes Cook time: 4 hours 15 minutes
for the carnitas:
3 poblano peppers
1 onion
3 garlic cloves
3 to 4 pound pork butt roast (Boston or sholder)
1 teaspoon Kosher salt
1 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon chili powder
1 Tablespoon canola oil
1/4 cup chicken broth
chopped cilantro and diced tomatoes for garnish (optional)
for the polenta: Polenta recipe adapted from The Cooking Of Italy circa 1950s
4 1/2 cups water plus 1 teaspoon salt
1 cup yellow cornmeal
4 ounces (weight) goat cheese
1 Tablespoon extra virgin olive oil
salt to taste
1. Preheat oven to 325° F. Slice the poblano peppers in half and remove the seeds. Slice the poblanos in 1/2 inch rings.
2. Peel and slice the onion into rings as well and peel and coarsely chop the garlic. Set poblanos, onions, and garlic aside.
3. Combine salt, pepper, cumin, and chili powder in a small bowl and rub onto the entire roast.
4. In a large dutch oven or stew pot, heat the canola oil over medium-high heat and place the roast in the pot. Sear for 5 to 8 minutes a side until browned on all sides.
5. Once the meat is browned, add the chicken broth, poblanos, onion, and garlic on top of the pork roast. Cover and place in the oven for 4 hours.
6. This is the point where you can let it cool and set it in the fridge overnight if you are entertaining the next day. Just reheat on the stove top on medium- low heat until warm. If you are planning on serving right away, set it aside and let it cool off a bit.
7. Once the meat has cooled but still warm, remove it from the pot and set on a cutting board or plate. Leave juice, peppers, and onions in the pot. With a fork shred the meat into large bite sized pieces.Return carnitas to the pot with the poblanos, stir, and cover to keep warm.
8. For the polenta: In a large pot, bring the water and salt to a boil. Once the water is boiling, slowly add the cornmeal to the water in small amounts while whisking (with a whisk). Once all of the cornmeal is in the water, reduce the heat to medium-low and moderately whisk for 15 minutes.
9. Once the 15 minutes is up and you have a beautiful creamy polenta, stir in olive oil and goat cheese. Taste and add salt if needed.
10. Serve immediately by spooning a portion of the goat cheese polenta on a plate and place the poblano carnitas with a spoonfull of drippings from the pot. Garnish with chopped cilantro and chopped tomatoes (optional).
