Slow Cooked Pork Ala Michael Chiarello Recipes

SLOW COOKED PORK ALA MICHAEL CHIARELLO

Steps:

• Preheat oven to 275 degrees F.
• Combine first 9 ingredients in a food processor.
• Can also be mixed by hand in a bowl, but make sure to combine well.
• If necessary, trim fat from top of pork, leaving a 1/8-inch thick layer of fat.
• Spread Roasted Garlic Rub all over pork and inside any cavities, concentrating on boned side.
• Put pork, fat side up, in a roasting pan and roast in middle of oven 6 to 8 hours.
• Transfer roast to cutting board and let stand 15 minutes. Pull shreds apart with tongs into chunks.
• Serve.

FENNEL SPICE RUB FOR TURKEY (MICHAEL CHIARELLO)

Steps:

• Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.
• Watch carefully, tossing frequently so the seeds toast evenly.
• When light brown and fragrant, pour the seeds onto a plate to cool.
• They must be cool before grinding, or they will gum up the blades.
• Pour the seeds into a blender and add the salt.
• Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
• Store in a tightly sealed glass jar in a cool, dry place, or freeze.
• Note: There's a chicken salad recipe by Michael Chiarello that uses up some of the leftover spice mix:.
• n a large bowl, combine shredded cooked chicken, celery, red onion, 6 tablespoons olive oil, 2 tablespoons lemon juice, 1 1/2 teaspoons Fennel Spice, and salt and pepper to taste. Taste and add more oil, lemon juice, or Fennel Spice, if desired. Add the basil and serve.

VEAL, PORK AND PORCINI BOLOGNESE SAUCE

Steps:

• In a large skillet, heat the oil over medium heat. Add the onions and cook gently to sweat for about 2 minutes. Do not let the onions caramelize. Add the garlic and rosemary and cook about 1 minute, or until garlic is lightly browned.
• Add the veal and pork and cook, smashing the meat apart with a wooden spoon, to keep it from clumping together. Cook for about 2 minutes and season with salt and pepper to taste. Add the mushrooms and continue to cook about 4 minutes, evaporating any liquid and caramelizing the meat.
• Add the porcini juice to the meat and cook for 1 minute to evaporate. Add the veal stock and cook for 2 minutes. Add the marinara and the wine. Reduce the heat and simmer for 3 to 4 minutes. Stir in the parsley.
• Toss 2 tablespoons of the Parmesan into the sauce to help it bind. Add some reserved pasta water, as necessary, if the sauce appears too dry. Top with the remaining Parmesan.
• Heat the olive oil in a large non-reactive pot over moderate heat. Add the onion and saute until translucent, about 8 minutes. Add the parsley and garlic and cook briefly to release their fragrance. Add the tomatoes, basil and salt. Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pot. The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot. If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.
• Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving.

MUSHROOM TART

Steps:

• Preheat oven to 425 degrees F.
• Heat 2 large saute pans over high heat.
• Working in batches divide the olive oil between the 2 pans.
• When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize.
• Once mushrooms have cooked down to half their volume, transfer all mushrroms to 1 pan.
• Add the shallots and garlic and cook until the light brown and fragrant.
• Add the thyme until it crackles.
• Add the cream and bring up to a simmer.
• Reduce the cream by about half and stir in the grated parmesan, and the lemon juice.
• Shut off the flame and quickly stir in the beaten egg.
• Remove from the stove and let cool to room temperature.
• Add parsley and stir.
• While mushroom mixture is cooling, roll out the pastry dough on a floured surface.
• Roll the dough out so that it will line a 10-inch removable bottom tart pan.
• Line the dough with parchment paper and fill with the dry beans.
• Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature.
• Remove beans and paper.
• Lower oven temperature to 400 degrees F.
• When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese.
• Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes.
• Remove from the oven and allow to cool to room temperature before serving.
• Slice in wedges and serve.

FOREVER ROASTED PORK

Steps:

• Bring pork to room temperature by removing it from refrigerator 1 to 2 hours before cooking.
• Preheat the oven to 275 degrees F.
• Heat the olive oil in a large skillet over medium heat until hot. Add the onions, cover pan, reduce the heat to medium-low and cook until light brown, about 3 to 4 minutes. Add the sage and season with salt and pepper. Cook until the onions cease throwing off water, about 3 minutes. Remove from heat, allow to cool on plate.
• Peel back the pork skin, and spread a good amount of the fennel spice and add the onions directly on the fat layer. Fold the skin back over the onions and tie closed with kitchen string. Season well all over with the remaining fennel spice.
• Arrange the meat on a rack in a casserole pan lined with foil, drizzle with more olive oil and cook until the meat is very tender, about 8 hours. It is ready when it pulls away easily if picked at with a pair of tongs. It is often easiest to cook the meat overnight, or put it in the oven in the morning and let it cook all day. It does not need to be attended.
• Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
• Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

SALSA ROSA - MICHAEL CHIARELLO

Steps:

• Preheat the oven to 450ºF. Line a baking sheet with aluminum foil. Coat the bell peppers lightly with olive oil and place on the baking sheet. Bake, turning every 10 to 15 minutes, until the peppers are blistered all over, about 30 minutes total. Transfer the peppers to a bowl and cover with plastic wrap so they steam as they cool. Peel the peppers and remove the stems, seeds, and ribs; avoid the temptation to rinse the peppers, which would wash away flavor. You should have about 4 cups.
• Heat the 2 tablespoons olive oil in a small skillet over high heat. Add the whole chilies, lower the heat to moderate, and cook, turning occasionally, until the chilies are softened, lightly browned, and blistered on all sides. Remove the skillet from the heat and let the chilies cool in the oil for several minutes. When cool enough to handle, peel the chilies and remove the stems and seeds (or leave some or all of the seeds if you prefer a spicy sauce). Chop the chilies finely, then use the side of your knife to mash them to a paste.
• Add more oil to the skillet if needed to make 2 tablespoons. Reheat the oil over moderate heat and add the garlic. Cook until lightly browned, about 30 seconds, then add the oregano and sauté briefly to release its fragrance. Add the tomato puree and salt, bring to a simmer, and simmer for about 5 minutes to thicken slightly.
• Combine the red peppers, serrano chilies, and tomato sauce in a blender and puree until smooth. Add the vinegar and the black pepper to taste and puree again. Taste and adjust the seasoning. Refrigerate for up to 5 days or freeze for up to 4 months.

POTATOES "DA DELFINA"

Steps:

• Put the potatoes in a large pot of cold, well salted water to cover.
• Bring to a boil and cook until a knife slips in easily, 15 to 20 minutes.
• Drain the potatoes.
• Place on a cookie sheet and refrigerate until cool.
• When they are cool enough to handle, hold 1 between your hands as if you were clapping and press gently with the heel of 1 hand.
• You want to smash the potato to about a 1/2-inch thickness while keeping it in 1 piece.
• The skin will split, but the potato should not fall apart.
• Repeat with the remaining potatoes.
• You can prepare the potatoes to this point several hours ahead.
• Pour 1/2-inch of peanut oil in the large skillet and heat over moderately high heat.
• Combine the parsley, garlic, and lemon zest in a serving bowl and set aside.
• When the oil begins to smoke, carefully put the smashed potatoes in the oil and cook on both sides until crisp and well browned, 8 to 10 minutes.
• With a slotted spoon, transfer to paper towels to drain.
• Season with salt and pepper.
• Heat the olive oil in a small skillet over moderately high heat.
• Add the garlic and saute until lightly browned.
• With a slotted spoon, transfer the garlic to the bowl with the parsley-lemon mixture.
• When the potatoes are ready, add them to the garlic mixture and toss gently.
• Serve immediately.
• Save the leftover garlic oil and use it to dress a salad or vegetables the following day.

FOREVER ROASTED PORK

Steps:

• Heat the olive oil in a large saute pan over medium heat until hot; add the onions and a pinch of salt and pepper; reduce the heat to medium-low and cook for about 1 minute; add the sage and cook until the onions cease throwing off water, about 3 minutes; add the water, cover, and cook until the onions are very tender, about 10 minutes; uncover and saute until the onions are very soft and the pan is dry again, about 2 minutes; season well with salt and pepper.
• Preheat the oven to 275 degrees fahrenheit; peel back the pork skin and spread the onions directly on the fat layer; fold the skin back over the onions and tie closed with kitchen string (I didn't do this - just patted everything into place); season well all over with the fennel spice.
• Arrange the meat on a rack in a roasting pan and cook until the meat is very tender, 6 to 8 hours; it is ready when it pulls away easily if picked at with a pair of tongs; it is often easiest to cook the meat overnight, or put it in the oven in the morning and let it cook all day; it does not need to be attended.