Italian Pork Ribs Guazzetto

 

      Italian Pork Guazzetto is a traditional southern Italian slow-cooked stew, often featuring pork ribs braised in tomato sauce until falling off the bone.  It acts as both a rich pasta sauce (often served with rigatoni) and a hearty main course.  However, I used Spaghetti for mine.

      I started with boneless pork rib meat.  These are cut from spareribs or baby backs and are quite tasty.  I also used a quality pasta sauce.  

3 pounds country style pork ribs

1 (32 ounce) jar your choice pasta sauce

2 cups pasta of choice 

1 green bell pepper, chopped

½ cup water

2 Tbsp olive oil

Parmesan Cheese

     Heat the oil in a extra-large skillet over medium-high heat.  Add ribs to skillet and brown on all sides.  Pour spaghetti sauce over ribs, bell pepper, and stir in the water.  Reduce heat and simmer, covered for 1 hour.  Turn ribs after 1/2 hour of cooking.  If the sauce gets too thick, thin it with a little more water.

      Cook pasta according to directions, timing completion within 10 minutes of meat mix.  

      Serve over pasta of choice top with Parmesan Cheese.   

"I don't trust people who don't love Italian food. They're either lying or they're not human." 

Marisa Tomei

Sinaloan Shrimp & Cheese Bake

 

      Sinaloa is a state in northwestern Mexico located north of Jalisco and Puerto Vallarta is known for its coastal scenery, particularly in the tourist city of Mazatlán, and its agricultural significance.  It has a population of over 3 million and is famous for its Sinaloa-style seafood.  

      Patti Jinich is a world-famous chef and author of all of Mexican cuisine.  This is one of her recipes and is delicious.  This recipe is scaled for two.  

2 fresh Poblano chiles

4 Tbsp olive oil divided

4 Tbsp Cream o' Poblano

1 white onion diced

2 large Cento tomatoes, quartered and diced

4 garlic cloves finely diced

1 tsp kosher or sea salt or to taste

6-ounce tomato paste

1 tsp red pepper flakes

1 pound short and small pasta such as rigatoni or shells

2 Tbsp unsalted butter

1 pound large shrimp peeled and deveined

Ground black pepper to taste

1 cups Mexican crema or sour cream

1 cup Monterey Jack 

1 1/2 cup grated Oaxaca cheese 

1/2 cup grated parmesan

3 to 4 scallions white and light green parts thinly sliced, for garnish

      Bring a large pot of salted water to a boil.

      Place the Anaheim chiles on a baking sheet lined with aluminum foil.  Put under the broiler for about 10 minutes, flipping a couple times in between, until charred on all sides. Immediately transfer the charred chiles to a plastic bag and seal tightly to sweat them for at least 5 minutes. Take the chiles out of the bag, let cool slightly, then peel off the skin and remove the stems and seeds.  Coarsely chop the chiles and set aside with Cream o' Poblano.

      Heat an oven-proof heavy bottomed skillet or casserole over medium-high heat.  Add 2 tablespoons oil and heat until the oil is rippling.  Add the onion and cook for 3 to 4 minutes until it is translucent and starts to brown at the edges.

      While the onion is cooking, add the tomatoes to a blender. Pulse in the blender until the tomatoes are crushed but are still a little chunky. Set aside until ready to use.

      Add the garlic, chopped Anaheim chiles, Cream o' Poblano to the pan with the onion, stir, and season with 1/4 teaspoon salt.  Cook for another couple minutes until the garlic starts to brown.  Add the tomato paste, stir it into the vegetables, and let it cook and season for another minute. 

      Pour in the crushed tomatoes from the blender and stir making sure to scrape the bottom of the pan to scrape up any browned bits.  Season with the remaining 3/4 teaspoon salt and the crushed dried chiles.  Bring to a boil and then reduce heat to medium-low and simmer for 30 minutes until the sauce has thickened and is flavorful. Turn off the heat when ready.

      Set a rack on the upper third of the oven and preheat to 450°F.

      Add the pasta to the boiling water and cook according to the package instructions for al dente.  Drain and set aside.

      Heat a large nonstick skillet over high heat.  Melt the butter and the remaining 2 tablespoons oil.  When melted, sizzling, and hot, add the shrimp in a couple batches and season with salt and pepper to taste.  Sauté a couple minutes until the shrimp are just cooked. Transfer the shrimp to a bowl or plate and repeat with the remaining shrimp. Chop half of the shrimp, leaving half whole to top the pasta.

      Add the pasta to the sauce along with the chopped shrimp and the crema and toss to coat. Top with the remaining whole shrimp and cover with the grated asadero, Oaxaca, and Aneja cheeses. 

      Bake for 10 to 15 minutes, or until the top is bubbling and golden brown.  Sprinkle the top with scallions.

DAYUM, that's good.  The BIG shrimp really add the flavor.

"In Mexico, everything on the street is a celebration of flavor."

Amanda McNamara

Iberian Pork Steaks

      

      The Iberian Peninsula includes the entire landmass south of France, most notably, Spain, Portugal, and Andorra.  Some of the best cuisine is Basque from the northern most regions.  This region consists of a proud heritage of ranchers that were often used as target practice for the Nazis in WW 2.  Basque cuisine includes meats and fish grilled over hot coals, marmiton, and lamb stews, as well as cod.  This is one of those dishes.  

4 nice pork chops or steaks

Extra virgin olive oil

2 Tbsp unsalted butter

3 garlic cloves

6 sprigs of thyme

4 ounces prosciutto 

Salt and pepper to taste

1 small jar Green Pesto

1/4 cup ground pistachios

BASQUE SALAD DRESSING

1 Tbsp olive oil

2 garlic cloves, crushed

3 Tbsp apple cider vinegar

1⁄2 tsp salt

1⁄2 tsp garlic powder

1/2 cup mayonnaise

1 hard-boiled egg, finely chopped

Fried dried onions

Mix all of the desired greens together.  Chill until ready to serve.  Lightly drizzle the dressing over fresh salad greens and toss until evenly coated.  Set aside till dinner is prepared.

It is a very strong and flavorful dressing, so you may want to play around with the amount of dressing you add to suit your personal taste.  Do not mix the salad dressing with the salad greens until you are ready to eat or the greens will wilt.

PORK STEAKS

      Place the Prosciutto into shards and set aside.  These are always packaged and need to be extracted from the thin packaging. 

 

      

      Season the pork steaks with salt and pepper, heat some olive oil in a large frying pan and fry for 3 minutes on one side, flip over and add the butter, garlic cloves and thyme and fry for a further 3 minutes, basting the pork regularly.  Plate the steaks on some warm plates, spoon some pistachio pesto on top and scatter some Prosciutto and serve with potatoes and a Basque Salad.

"My love for the Basque, for Basque culture, for my Basque friends, is absolute." 

Anthony Bourdain