Friday, September 21, 2012

Huevos Verde "al Diablo"

Holy Guacamole!  NOW is the time to go out to the Farmer's Markets and get all your ingredients for this really delicious appetizer.  California avocados are going for about a $1 a piece now (No, not at Whole Foods--supermarkets in general are reaping huge profits on these) and when I let the ladies know I was doing guacamole that very afternoon they hand picked me 12 perfect avocados and charged me $6! (I'll let you know which farm stand when I get their name--they are on the west side of the Thursday Civic Center San Rafael market and only sell avos and strawberries--not organic but they are very reputable and responsible farmers who I have been buying from for years.)  I got the eggs and tomatoes from Tomatero Farm, cilantro and green onions from Marin Roots, jalapeno from Triple T Ranch and Farm, and limes from Ortiz Produce.

These are pretty rich, you want to keep eating them, but your body definitely tells you when you've had enough.  I used 2 dozen eggs so scale accordingly.

Huevos Verde "al Diablo"

You can use your favorite guacamole recipe and tailor to your heat/lime/cilantro ratio preference.  For 24 servings:

2 dozen eggs
3 tomatoes roasted in a 350 oven for about 45 min., they need a nice char on them,  cooled and mashed rough
6 avocados
Juice from 4 limes
3 Tbsp. cilantro chopped fine
4 green onions chopped fine
1 jalapeno seeded and chopped fine
sea salt and pepper to taste

Hard boil the eggs and let cool.  While eggs are cooling start to make the guacamole by combining all the ingredients and mashing together. Taste and adjust--more lime? salt? cilantro?  Make sure the flavor is a little on the sharp side, you'll be adding egg yolks to everything so it will mute down a bit.  Peel and cut the eggs* in half length-wise scooping 9 of the egg yolks in.  Mash all the ingredients together blending the egg yolks in thoroughly, you want it somewhat smooth, not too much chunk in it.  Add more egg yolk if the consistency is too thin.  I filled a pastry bag with a large piping tip and filled the egg whites, but a dollop with a spoon is just as good.  Garnish with finely chopped cilantro or green onion, or if you really want to go crazy, some bacon (O BOY). 

*I'm so cavalier about this peeling of the egg thing--it's probably one of my least favorite things to do, see if you can get someone to help you at this point.  I always have some fallen soldiers when I make deviled eggs, so in general I make more eggs than I want to serve.

Friday, September 7, 2012

Roast Pork with Butternut Squash

"This is a 12 out of 10, Susan.  You know, I  don't say that very often, but man this is good."  Says Husband Steve after a long day at work where he didn't even get to eat it with us, the kids were already in bed by the time he got a shot at it.  Prather Ranch has these beautiful pork roasts that are bone-in (this one had 4 bones) at the Thursday and Sunday market here in San Rafael.  I bet you can get it at the Ferry Building too, maybe just call ahead. While not cheap, this was absolutely worth every penny.  I paired it with some cubed butternut squash and sage and everything all combined was wonderful.  A really nice Sunday dinner, or just when you want to make someone feel really good about themselves, it does not take ages to prep but give yourself about an hour and a half cooking time.

I've adapted this recipe slightly to accommodate dairy allergy.

Pot-roasted Pork in White Wine with Garlic, Fennel and Rosemary
From Happy Days With the Naked Chef, by Jamie Oliver

1 2-3 lbs. pork roast (bone-in or loin)
sea salt and pepper
1 Tbsp. fennel seeds
1-2 Tbsp. coconut oil (or butter)
Olive oil (organic--does not need to be extra virgin)
8 cloves garlic, skin left on
1 handful fresh rosemary, leaves picked (every organic farmstand has this right now, or get yourself a plant and keep it at home)
4 bay leaves
1 large fennel bulb, or 2 small, sliced
1/2 bottle of Chardonnay, your choice

Preheat the oven to 400.  If using a boneless loin, tie up the pork so that it is a nice snug cylinder.  Season with the salt and pepper then roll the roast in the fennel seeds until covered.  In a dutch oven or ovenproof large skillet heat some olive oil (enough to coat the bottom of the pan) and a tablespoon of coconut oil.  Brown all sides of the roast, but watch that you don't burn the fennel.  It smells amazing but it can turn so don't get too caught up in the aroma.  The whole process should take 5-8 min. tops. 

Add the garlic, herbs, fennel, and wine all at once.  You can cover the top with some wet wax paper or if using a dutch oven, the lid is fine.  If you have the bone in roast for about an hour and a half maybe an hour and 20 min. if the roast is on the smaller side.  Pull everything out and let the meat rest on a separate plate.  Without using any more heat, finish off the sauce in the pan, scraping any bits off the bottom and adding a little more coconut oil (or butter).  Correct the seasoning and squash open a couple of the garlic cloves.

Butternut Squash

When you are about 30 mins. out from pulling the pork peel and dice a butternut squash.  Toss in olive oil and a small handful of sage leaves, spread out on a baking sheet and roast for 20 mins., turning and checking at the 10 min. mark.