Friday, October 27, 2006

Friday Recipe Blogging - Halloween Edition

Swift on the heels of yesterday's happy post, I give you "Spooky Recipe Friday"! Actually, there's nothing scary about it - it's what I'm cooking tonight for a dinner party. Today's recipe is a two-for-one - it's yummy and highly easy.

Cuban-Style Orange Pork
- 2 lbs. boneless pork loin
- 3/4 cup orange juice
- 1/4 cup lemon juice
- 1 1/2 teaspoon dried crumbled oregano (I just dump it in to taste)
- 1 1/2 teaspoon ground cumin (ditto)
- 1 teaspoon white or black pepper (double ditto)
- 1 tbs. sugar
- 10 cloves of garlic, crushed
- 1 large bay leaf
- 1 large sweet purple onion chopped

1) In an overproof casserole, combine all ingredients.
2) Marinate, chilled in the fridge, overnight - stir or turn occasionally.
3) Bake pork mixture, covered (I use tin foil), in a preheated 325 degree oven for 3 to 3 1/4 hours (or until pork is cooked through and tender). This seems like a while, but it's covered and it's a low temperature.
4) Discard bay leaf and garnish with orange slices.
(Serves 4-6)

And for those of you who aren't into pork - I give a vegetarian risotto!

Creamy Mushroom Risotto
- 1 tbs. olive oil
- 3 small onions, finely chopped (I use shallots)
- 1 clove garlic, crushed
- 1 teaspoon minced parsley (fresh is best; I use dried b/c I hate chopping the stuff without a mezzaluna)
- 1/4 cup or so of chopped red and green bell pepper (to taste)
- salt and pepper to taste
- 1 1/2 cups sliced fresh mushrooms (any kind - I use shitake and cremini)
- 1 cup whole milk
- 1/4 heavy cream
- 1 cup Arborio rice
- 3-4 cans vegetable broth
- 1 teaspoon butter
- 1 cup fresh grated parmesan cheese

1) Saute the onion and garlic in the olive oil - use a big saucepan or wok. Cook until tender and slightly golden. Stir in the salt, pepper, parsley, and bell peppers - stir fry for a few minutes until tender.
2) Stir in the mushrooms and continue cooking until soft. Reduce heat to low.
3) Pour the milk and cream into the skillet and stir in the rice. Heat to simmer. Stir the vegetable stock in one can at a time until it's absorbed (i.e., let one can absorb and then put in another can...). After 3 cans of stock are absorbed taste a bit of the rice and see if it's still hard - you might have to add a bit more stock.
4) When the rice has finished cooking, stir in the butter and parmesan cheese and remove from heat. Serve hot!
(Serves 4)



At 12:07 PM, Blogger Hilaire said...

MMM...I love mushroom risotto. Mushroom anything!!


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