Sunday Supper - Braised Pork Ragu with Mashed Potatoes (Part I)

Here is another one that takes some time and patience, but is well worth it.

olive oil
1 boneless pork shoulder
salt and pepper for seasoning
2 cups chicken stock/broth (you can sub out for vegetable stock/broth if you would like)
1 red onion, diced
2 celery, diced
1 cup carrots, diced
3 garlic cloves, minced
1 tsp fennel seeds
1/2 cup white wine
1 - 14oz diced tomatoes with green chili’s
1 - 14oz diced tomatoes
shredded parmesan for garnish (optional)
russet potatoes, cubed, and set in a pot of water for cooking.
unsalted butter
milk

Preheat oven to 450 degrees

Drizzle large dutch oven with olive oil and heat over medium-high heat. Season pork with salt and pepper. Fat side down; render fat off until you have a nice brown crust. Flip pork over and brown the other side. Add 1/2 cup stock/broth. Place in the oven with fat side up on pork, uncovered and cook for 45 minutes.

After 45 minutes of cooking time, reduce oven to 350 degrees. Cover dutch oven and continue to cook for 1 hour.

After 1 hour cooking time, add onions, celery, carrots, garlic, fennel, wine, the rest of the broth (1 1/2 cups of broth) and diced tomatoes with chili’s. Season with salt and pepper and stir ingredients. Cover and cook for 1 hour.

After 1 hour cooking time, remove dutch oven and start to break up pork while mixing juices together with the pork. Add the other can of diced tomatoes, cover and return to the oven and allow to finish cooking while you prepare the mashed potatoes.

While the pork is back in the oven, bring water and potatoes to a boil. Cook until fork tender. Drain, add desired amount of butter, milk and season with salt and pepper. Mash until you have the consistency you like.

Once potatoes are done remove pork from the oven. Give it one last good mix, breaking up any large pieces of pork.

Top mashed potatoes with pork ragu and garnish with shredded parmesan (optional). Serve and ENJOY!!!

Wine pairing......Pinot Noir of Cabernet Franc.

2005 Two Hands Angels Share Shiraz

Another favorite of mine.  I just love these deep full bodied wines.  Dark plum and bright deep hue of purple.  Nice dark licorice on the nose.  Blackberry with a bit of chocolate and spice that hit the palate.  Gives you a mouthfull of full rich ripe fruit and is all well balanced.

Shrimp Scampi and Spinah with Fettucine

This would also be great with Arugula. You can serve with garlic bread or just the past by its self would be perfect too.

olive oil
3 garlic cloves, minced
2 shallots, chopped
3 tbsp unsalted butter
1/2 tsp crushed red pepper flakes
1/4 cup white wine
1/4 cup chicken stock/broth (you can sub out for vegetable broth)
1 tbsp lemon juice
salt and pepper for seasoning
1 lb shrimp, cleaned, peeled, deveined and patted dry
fettuccine (I used whole wheat fettuccine)
2 cups baby spinach
1/4 cup Italian dressing (balsamic based)
shredded parmesan for garnish

Start cooking water for pasta and bring to boil.

Drizzled large sauté pan with olive oil and heat over medium-high heat. Add shallots and season with salt and pepper. Sauté for about 5 to 7 minutes, just about starting to brown. Add garlic and continue to sauté for about 5 minutes. Season shrimp with salt and pepper and add to sauté pan, then add red pepper flakes. Cook shrimp until completely cooked through, about 5 minutes or so. Add butter, melt and continue to cook for about 2 minutes. Remove shrimp and set aside in a bowl.

Start cooking pasta according to package directions

While pasta is cooking, add wine, stock/broth, lemon juice and shrimp to shallots in the sauté pan. Reduce heat to the lowest setting. Keep simmering while pasta cooks, stirring frequently.

Once pasta is done, remove shrimp and set aside in a bowl. Add pasta to sauté pan and toss to coat. Add spinach, tossing to coat. Add dressing and toss to coat. Turn off heat.

Plate pasta topped with shrimp and shredded parmesan for garnish. Serve and ENJOY!

Wine paring............Riesling or Sauvignon Blanc.

2005 Montes Folly Syrah

This wine was so awesome!  This is my type of wine.  It was a dense wine that carried a lot of fig, current and a slight bit of mocha and licorice.  The flavors were rich in ripe fruit.   Nice deep finish.

Tortellini with Peas, Pancetta and Tomato Cream Sauce

tortellini (I purchased two packages of pesto and cheese filled tortellini, but you can sub out for any type you would like)

olive oil
5 oz. pancetta, finely chopped
3 garlic cloves, minced
7 oz. roasted tomato pesto (red pesto, I purchased at Trader Joes)
1 cup chicken stock/broth (you can sub out for vegetable stock/broth if you would like)
1/4 cup heavy cream
1 cup frozen peas
1 shallot, chopped
pepper for seasoning
shredded parmesan for garnish

Begin heating water to a boil for tor tortellini.

In sauté pan, drizzle with olive oil and heat over medium-high heat. Add pancetta and cook to a crisp. Add garlic and shallots, cook for about 5 minutes, stirring frequently. Add tomato pesto, peas, stock/broth and season with pepper. Continue cooking for about 5 minutes, stirring frequently. Reduce heat setting to the lowest temperature.

Meanwhile, cook tortellini according to package directions.

When tortellini has about 4 minutes left of cooking, add heavy cream to pesto mixture. Stir until it is completely mixed in and keep heat very low.

When tortellini is done, drain and place in a large bowl. Pour pesto mixture over tortellini and gently mix to completely coat.

Garnish with parmesan. Serve and ENJOY!!!!!

Wine pairing.......Chianti.

Weekend Events for Saturday, April 17th

Taste of Hillcrest - Noon to 4pm
Self-guided stroll that will take you around to some of the top chefs in San Diego.  Taste samples prepared to please your palate. 
http://www.mcfarlanepromotions.com/Upcoming/upcoming.htm

Rhythm and Vine Festival - 6pm to 9pm
Indulge your senses, featuring music, wine and gourmet samplings.  This event benefits the Boys & Girls Clubs of Greater San Diego.
http://www.rhythmandvine.org/

10th Anniversary Chili Cook-Off & Wine Tasting Party at Belle Marie Winery - Noon to 3pm
Belle Marie Winery is celebrating their 10th Anniversary.  10 chefs will prepare chili, all in different ways to please everyone's taste.  There will also be wine tastings available.
http://www.bellemarie.com/news/index.htm

Pizza with Pancetta, Asparagus, Red Pepper and Shallots

This is a white pizza (no sauce). I like to make this type of pizza thin, kind of like a flatbread. I was so excited to make this because I just got my new pizza stone. I highly suggest you invest in one if you do not already have one. You can make so much more than just pizza. The one I purchased was from Pampered Chef.  http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=16723&words=pizza stone

This made two medium pizzas.

pizza dough (I used Trader Joe's whole wheat pizza dough)
4 oz. pancetta, finely chopped
2 garlic cloves, minced
1 shallot, thinly sliced
1 cup asparagus, sliced diagonally into 1 inch pieces
1/2 red bell pepper, thinly sliced
shredded mozzarella
shredded parmesan
Italian seasoning
pepper for seasoning

Preheat oven to 450 degrees.

Roll out pizza dough into pizza shape of your choice.

Heat pizza stone for about 5 minutes in the oven.

Place dough on heated pizza stone. Top dough with mozzarella, parmesan cheese, asparagus, shallots, red bell pepper and garlic. Season with Italian seasoning and pepper. Bake for about 15 minutes, until bubbly and browned. You will want to keep an eye on it during the last 5 minutes of baking.

Remove from oven and allow to rest on pizza stone for about 5 minutes. Remove pizza from the pizza stone. This is very important, if you do not allow the pizza to rest, the slices will be very messy.

Serve and ENJOY!!!

Wine pairing.......Pinot Noir.