Week 26

Week 26


Bifana

• 1 1/2 lbs boneless pork cutlets, cut very thin

• 1 1/4 cups dry white wine, divided

• 1/4 cup white wine vinegar

• 2 cloves garlic, minced

• 1 bay leaf, crumbled

• 3/4 teaspoon pimiento, paste divided (available in Portuguese food stores)

• 1/2 teaspoon spanish paprika, divided

• 1/4 teaspoon whole black peppercorn, crushed

• 1/4 teaspoon whole cloves

• 1/4 teaspoon piri-piri, sauce (or Tabasco sauce, if necessary)

• 2 tablespoons lard



1. Rinse the pork cutlets and then pat dry with paper towels.

2. Place pork in a large heavy plastic bag (like a freezer ziploc bag) and place in a large bowl.

3. In a mixing bowl, combine one cup of the wine, the vinegar, garlic, bay leaf, 1/2 tsp of the pimento paste, 1/4 tsp of the paprika, peppercorns, cloves and piri-piri sauce.

4. Pour this over pork, make sure all meat is coated, and seal the bag.

5. Refrigerate for several hours or overnight, turning bag over in bowl frequently.

6. Bring meat to room temperature before cooking.

7. To cook, remove pork from marinade and lightly pat pork dry with paper towels.

8. Heat a skillet over medium-high heat and melt lard, then cook pork in batches in hot lard; if your pork is thin it will likely only take a minute per side, at the most.









Week 8

Bolognese Sauce

• MIREPOIX – onion, carrot, celery

•

• 2 medium onions, finely chopped

• 4 celery ribs, finely chopped

• 2 medium carrots, finely chopped

• 5 garlic cloves, thinly sliced

• 1/4 cup extra-virgin olive oil

• 4tbl BUTTER

• 1/4 pound pancetta or slab bacon, ground by butcher or thinly sliced and pulsed in food processor until finely chopped

• 3/4 pound ground veal

• 3/4 pound ground pork (not lean)

• 3/4 pound ground beef

• 1 (6-ounce) can tomato paste

• 1 cup half n half

• 1 cup dry white wine

• 1 cup chicken broth

• 1 teaspoon fresh thyme leaves

• 1 1/4 teaspoons kosher salt

• 1/2 teaspoon black pepper







This recipe does something we have been talking about for weeks, it builds on it flavors, layer by layer.. it so deep and intense that you wont believe it when you taste it.

Over med low heat pour in extra virgin olive oil and add butter using both of these with give this sauce a nice velvety silky texture lower heat if necessary, add the onions, carrots celery and garlic thyme.. in a 6- to 8-quart heavy pot over moderate heat, be careful not to brown but to sweat this down and get nice and soft stirring occasionally, until softened, about 15-30 minutes.

Add pancetta, veal, and pork and cook over low to med heat, stirring and breaking up lumps, until no longer pink, and cook this slow stirring occasionally for about 45 mins

Stir in tomato paste, wait until this caramelizes stirring as needed for about 30 mins this really needs to be done slow…

Then add the half and half .. Deglazing kind of…scraping the bottom for about 5 mins, the cream should evaporate

Add the chicken broth and cook down 25-30 mins

,add the wine and stir in and reduce till the wine is all but gone…about 20 – 30 mins …lower the heat to low simmer and cover the pan 1 to 1 1/2 hours.. taste and adjust salt and pepper.

Serve this over your favorite pasta

You can eat this sauce with a fork, you could use leftovers for a base for chili, or…

You use it for the sauce layers in your lasagna that will blow them all away.…speaking of lasagna.. when you mix your ricotta add shredded mozzarella and fresh grated parmesan cheese to it, also add garlic powder, oregano and thyme.







• Portuguese Wings

• 3-4lbs wings

• 2 TBL Chili powder

• 1 TBL Cumin

• 1 tsp cayenne pepper

• 2 TBL Granulated Garlic

• 1 tsp Kosher salt

• 2 cups white wine

• ¼ cup Olive oil

Place all dry ingredients in a bowl and mix thru. Place in a zip lock bag, add the sectioned chicken pieces

Over med heat cook the wings in the olive oil for about 10 mins turning once. Cook another 10 mins, add 2 cups of wine , turn down to a simmer.cook 10 more mins