Smoky Pork Pappardelle

     I was browsing through Pinterest one day and came across this recipe.  I thought I would give it a try and it turned out to be one of the BEST recipes I've made.  I even brought over some to my neighbors and they LOVED it too!  Hope you do to....

Recipe from Food & Wine

What you need:

1 - 2lb piece of boneless pork shoulder

smoked sea salt

2 TBsp canola oil

1 Granny Smith apple (cored and cut into 1-inch dice)

1 medium onion (cut into 1-inch dice)

1 carrot (cut into 1-inch dice)

1 celery rib (cut into 1-inch dice)

2 garlic cloves (crushed)

3 thyme sprigs

1/2 cup tomato paste

1 cup dry white wine

2 cups chicken stock

1/3 cup Champagne vinegar (I couldn't find any, so I used white wine vinegar)

3 TBsp honey

3 TBsp mascarpone cheese

fresh ground pepper

1 lb pappardelle pasta noodles

1 Tbsp flat leaf parsley (chopped)

extra virgin olive oil (for drizzling)

How to make it:

Preheat oven to 300˚F or 148˚C.

Season the pork with 1 1/2 Tbsp of smoked salt.

In a medium, enameled cast-iron casserole, heat the canola oil until simmering.

Add the pork and cook over moderately high heat, turning until browned on all sides, about 15 minutes.

Transfer the pork to a plate and set aside.

Add the apple, onion, carrot, celery, garlic, and thyme to the casserole and cook over moderate heat until beginning to brown, about 6 minutes.

Add the tomato paste and cook, stirring, until it deepens in color, about 2 minutes.

Add the wine and bring to a boil.

Add the chick stock, vinegar and honey, bring to a simmer.

Add the pork, cover and transfer the casserole to the oven.

Braise the pork for about 3 hours, turning once halfway through, until very tender.

Transfer the pork to a plate.

Strain the sauce into a large bowl, gently pressing on the solids.

Pour the sauce back into the pot.

Using 2 forks, shred the pork, discard any large pieces of fat.

Transfer the shredded pork to the sauce and stir in the mascarpone cheese.

Season with sauce and smoked salt and pepper.

Cover and keep warm.

Meanwhile, in a large pot of boiling salted water, cook the pappardelle until al dente.

Drain the pasta, then transfer it to the casserole with the sauce.

Toss the pasta with the sauce and the parsley over moderate heat until well coated, about 1 minute.

Transfer the pasta to warm bowls.

Drizzle with olive oil, sprinkle with smoked salt and ENJOY!

Asian Pasta Salad

What you need:

1/2 package spaghetti noodles (cooked according to package, drained)

4 chicken breasts or rotisserie chicken (fully cooked, cut into pieces)

3 stalks celery (thinly chopped)

3 carrots (thinly chopped)

3 green onions (thinly sliced) same some for garnish

sesame seeds for garnish

Dressing

1/2 cup vegetable oil

1 TBsp Sesame oil

1 TBsp sugar

2 Tbsp Rice Vinegar

1 garlic clove (minced)

3 TBsp mayonaise 

6 TBsp soy sauce

How to make it:
Cook pasta according to the box directions, drain. In a bowl whisk together vegetable oil, sesame oil, sugar, rice vinegar, mayonnaise, soy sauce, and garlic until well combined. Add in celery, carrots, half the green onions, and chicken, toss to combine. Then add pasta, toss to coat. Put in the refrigerator for 20 minutes to chill. Sprinkle the other half of the green onions on top along with some of the sesame seeds to garnish. Then ENJOY!

Monthly Menu: Baked Ziti & Salad

     Man, I sure do love meals that can easily frozen and thawed to be cooked the next day.  I know I have mentioned it before, but recently they have definitely come in handy!  Here's another great meal for such an occasion!
August 16: Baked Ziti & Side Salad

Recipe found on Food.com.

Ingredients:

1 lb lean ground beef

1 cup onion (chopped)

2 garlic cloves (minced)

1 (32oz) jar meatless spaghetti sauce

1 cup chicken broth

1 tsp dried oregano leaves

1 (16oz) package ziti pasta (cooked & drained)

shredded mozzarella cheese

1 cup parmesan cheese (grated)

How to make it:

Preheat oven to 350 degrees.

In a large skillet, cooke ground beef, onions, and garlic over medium-high heat for 6 to 8 minutes or until is browned, stirring frequently.

Stir in spaghetti sauce, chicken broth, and oregano.

Reduce heat and simmer for 10 minutes.

Cook pasta according to package.

Stir in 1 cup of the sauce into the cooked ziti noodles.

Spoon 1/2 of ziti mixture into a 13x9x2 inch baking dish.

Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup parmesan cheese.

Top with 2 cups sauce, then remaining ziti mixture and remaining sauce.

Cover and bake 20 minutes.

Sprinkle with remaining mozzarella and parmesan cheese.

Return to oven and bake uncovered for 10 minutes or until heated through.

Let cool, serve with a side salad, then ENJOY!