Month: June 2015

Month: June 2015

Sweet Caramelized Pork

Sweet-Caramel-Pork-by-PictureTheRecipe

 

I’ve since  tweaked the proportions of the 5 ingredient rub, making it a little sweeter than the rub I used for the Chili Pork, but I still used cayenne to give it some heat, as well as to add another dimension of flavor other than just sweet. The cayenne breaks up the sweetness and gives the dish a savory element along with a touch of zip, without making it spicy.

 

Ingredients:

 

3
1 1/2 lbs boneless pork rib meat

1/2 cup brown sugar

1 tsp cayenne (or paprika for less heat)

1 tsp ground ginger powder

1/2 tsp black pepper

1 tsp salt

1 medium onion

2 tbsp oil

1 green onion (for garnish)

 

4

 

Instructions

– Pre-heat your oven to 375F. Then start by mixing together the brown sugar, cayenne (use less if you’re not a fan of spice or substitute it with paprika), ginger powder, black pepper and salt.

– Spoon over half the dry rub onto the pork ribs on all sides and rub it into the meat well. Save the other half of the rub for later.

Sweet-Caramel-Pork-Recipe-Part-1

– Heat a cast iron/oven proof pan on high heat and add about a tablespoon of oil in it.

1

– Sear the pork ribs to brown it on all sides, then pop the pan (or transfer to a baking sheet if it’s not oven proof) in the oven pre-heated to 375F for 25-30 mins.

Turn the pork over about halfway through the cooking time. Then take the pan out and allow the meat to rest for 10 minutes.

– In the meantime chop the onion into big dice pieces.

 

2

– Once the meat has rested, slice the pork into thin slices.

– Heat a little oil in wok or frying pan on medium-high heat and toss in the diced onion. Saute the onion for about 2 minutes.

5

– Then add in the sliced pork and toss it well with the onion.

– Add the remaining brown sugar-spice mix and stir it in with the pork so it starts caramelizing. Keep stirring the pork around in the caramel sauce, until it becomes sticky.

 

6

– Garnish the caramelized pork with some sliced green onion. Serve with rice or as a sandwich filling.
Adapted from PictureTheRecipe.com

Khachapuri

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Khachapuri! When you hear this word, know that it means crispy thin bread filled with soft tender cheese, which stretches from your mouth as you take a bite.

Khachapuri is traditional Georgian cheese bread that is prepared in all parts of Georgia; consequently, there are several variations of the dish.
For obvious reasons, imeruli khachapuri from the western region of the country is the most widespread type found on Georgian dining tables.

Ingredients:

dough (yields 2 round khachapuri of 8-inch diameter)

3.6 oz plain whole milk yogurt

1 egg

7.8 oz flour, sifted

1/3 tsp salt

1 1/3 tsp baking powder

1.7 oz butter, soft

khachapuri (yields 2 round khachapuri of 8-inch diameter)

dough (see above)

6 oz Georgian cheese

8 oz Georgian Sulguni

Or

10 oz mozzarella

black pepper, ground

salt

1 egg yolk

1 oz water

ingredients-for-ajarian-khachapuri

Steps:

1. To make the dough: Place the yogurt and egg in the bowl of an electric mixer fit with the paddle attachment. Add about 2/3 of the flour with the salt and baking powder, and mix on medium speed until homogeneous.

2. Add the butter and the rest of the flour, and mix again. Remove the bowl from the mixer, and knead the dough by hand for about one minute. Cover with plastic wrap, and refrigerate for 30 minutes.

3. To make the khachapuri: Divide the dough into 2 equal balls.

4. Preheat the oven to 450° F, and place a dish full of water on the bottom rack.

5. Slice the mozzarella and feta. In a bowl, crumble both cheeses between your fingers.

6. Season with black pepper, and adjust the salt level if necessary—the mixture should taste quite salty, but still be edible!

7. On a floured surface, roll each ball of dough into an 8-inch diameter disc (a perfect shape isn’t very important at this point). Place the cheese mixture in the center, then wrap the dough around it, just like you would wrap something in a handkerchief. Flip the dough over, and gently roll each khachapuri back into an 8-inch diameter disc. Alternately, you can wrap the dough around the cheese mixture like a purse, cut the top, and roll each khachapuri without flipping it.          (It’s OK to keep some cheese uncovered in the center.)

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8. Transfer the khachapuri to a baking sheet lined with parchment paper or a Silpat. Mix the egg yolk and water in a cup, and brush the dough with the resulting egg wash.

9. Bake in the oven for 18-20 minutes, until the top is golden brown. Let cool 5 minutes, then slice and serve.

 

There is chart of variations.

 

khachapuri
*Presidential sources from: http://munchies.vice.com/recipes/khachapuri