07 Sep Roast Pork, Chickpea Ragout and Spicy Greens
There is a restaurant here in Marin that I just love, it’s called Insalatas
and it features Mediterranean inspired food. They have the best salads, and soup and hummus. I love going there for lunch with a book and just having a really delicious Chicken Fatoush salad and some alone time lost in my book. It is always a treat.
Anyway I was eating there a couple of months ago and I loved my lunch so much that I went ahead and bought the Insalatas Cookbook.
Often I just try to figure out recipes on my own, but I have to admit that I love cookbooks and have quite a large collection. The Insalatas Cookbook has not been a disappointment. Chef/owner Heidi Insalata really has these recipes perfected and they are not difficult to follow at all. The results are delicious and inspiring.
This past week-end I had my girlfriend and her almost 2 year old son over for the day and I decided to make the Roast Pork with Chickpea Ragout and Spicy Greens. The pork was so succulent it literally melted in your mouth and the best part was enjoying leftover pulled pork sandwiches the next day.
If you are a pork fan I highly recommend you try this. It couldn’t be easier and the results are just stupendous!
8lbs bone-in pork shoulder
2tsp chopped thyme
1tbs kosher salt
1tsp fresh ground pepper
2Tbs olive oil
1 yellow onion cut in 6 wedges
Preheat oven to 300 degrees.
Using a sharp knife, score the fatty top side of the pork shoulder with a diamond pattern. Rub with the thyme and season with the salt and pepper.
In a large saucepan or Dutch oven, heat the oil over medium high heat. Add the pork and sear on all sides, about 10 minutes. Add the onion, cover and move to the oven. Cook for about 3 hours, until a knife inserts easily into the thickest part. Remove pork to a cutting board and cover with foil. Skim and discard any fat that has accumulated on the remaining pan liquids. Bring to a boil over medium high heat and cook until reduced by half and slightly thickened. Taste and adjust seasoning.
2 cups dried chickpeas soaked in cold water 4 hours or overnight.Drain.
1/4cup extra virgin olive oil
6oz spanish chorizo, cut in 1/4inch slices
1 1/2cups minced yellow onion
1/2 cup diced carrots
2 cloves garlic, thinly sliced
2tbs tomato paste
2tsp smoky paprika
4 cups chicken stock
1 cup canned, diced tomatoes in their juice
1 bay leaf
2tsp kosher salt
1/2 tsp fresh ground pepper
2 tsp sherry vinegar
1/4 cup flat leaf Italian Parsley
In a large saucepan or dutch oven cover the drained chickpeas with 2inches of water, bring to boil. Reduce the heat, simmer, skimming and discarding any grayish foam that rises to the surface until the chickpeas are soft but not mushy 1-2 hours. Drain.
In the same pot, heat the olive oil over medium high heat. Add the chorizo; cook,stirring until caramelized about 2 minutes, transfer to a plate. Add the onion, carrot and garlic, stirring until the onion is translucent, about 4 minutes. add the tomato paste and smoky paprika, and cook 1 minute more. Add the stock, diced tomatoes, bay leaf, salt, pepper, cooked chickpeas and cooked chorizo; bring to a boil. Reduce the heat, simmer 15 minutes more. Stir in the vinegar and parsley. Taste and adjust the seasonings.
2tbs extra virgin olive oil
2 1/2lbs green chard, kale or a combination of the 2 stems removed, drained but not dried
1tsp cumin seed, toasted and ground
1 tsp coriander seed, toasted and ground
1 tsp paprika
1/4 tsp cayenne pepper
2 to 3 tbs extra virgin olive oil
3/4 cup chopped cilantro
3/4 tsp minced garlic
1/2 tsp kosher salt
1/8 tsp ground pepper
lemon wedges for garnish
In a large saute pan heat the oil over medium high heat. Add the wet greens, cook until wilted; cover and reduce the heat; cook until the greens are soft, about 10 minutes. add the spices, cook stirring occasionally until the greens are very tender, about 10 minutes.
Make the cilantro pesto
In the food processor combine all ingredients and puree until smooth.
Once the greens are cooked through, stir in the pesto. taste and adjust seasoning.