Feeds:
Posts
Comments

Posts Tagged ‘roast’


Herb Roasted Almonds - Meatballs&Milkshakes

These make a great snack with drinks, before dinner, or just about anytime. These will be on my table for New Year’s Eve, but they were also out throughout the holidays and were great to munch on between all the big meals. I first had these kind of specially roasted almonds in LA last year, where they were artisanally roasting nuts with various spices. The options are endless, just take a look in your spice cabinet or refrigerator for inspiration.

Herb Roasted Almonds

12 ounce package of almonds, unroasted and unseasoned if possible

4 tablespoons extra virgin olive oil plus extra

2 tablespoons Aleppo pepper

2 tablespoons Herbes de Provence or chopped rosemary

2 tablespoons salt

Pour the almonds onto a foil-lined sheet tray. Pour the olive oil and spices on top, and using your hands, mix everything so the nuts are well coated in olive oil and spices. Spread them out and bake at 350 degrees for 15-20 minutes, until the nuts start to toast and they are fragrant. Toss when they come out of the oven to make sure they continue to absorb flavor as they cool. Add a little more olive oil if they seem dry, or to give more fresh olive oil flavor.

Herb Roasted Almonds - Meatballs&Milkshakes

Advertisements

Read Full Post »


Crispy Orange- Scented Brussels Sprouts - Meatballs&Milkshakes

I created this recipe one night this week when we had only a few minutes to cook dinner but wanted some green veggies to go with some braised chicken. The lovely crispy leaves add texture and the orange zest gives it a light, citrusy aroma. It’s going to become a holiday favorite, and you can make it tonight in 20 minutes.

Crispy Orange-Scented Brussels Sprouts

1 package brussel sprouts, bottoms sliced off and mangy leaves removed

3 tablespoons olive oil

Zest of 1 orange

Slice the brussels sprouts in 1/4 inch slices, so that you have very thin slices and strips of sprouts. Some will fall apart, and that’s fine. Toss with olive oil and salt and pepper. Roast on a baking sheet at 400 degrees for 15 minutes, or until the edges of some of the leaves start to brown. Sprinkle the zest on top and stir through before serving.

Crispy Orange-Scented Brussels Sprouts - Meatballs&Milkshakes

Read Full Post »


I’ve been thinking about slow roasting a pork shoulder for a while now. I’ve always thought it was some big endeavor with an expensive piece of meat, but it turns out I was totally wrong. The meat was very inexpensive and it couldn’t have been easier. A dry rub on the outside, and you put it in the oven for a good long time. It comes out glistening and golden with a meaty, heavenly aroma that perfumes the whole apartment. No one can resist picking at it before it cools, either. And pork shoulder is so versatile, you could make it into tacos or any other Mexican food, or you could make a ragu, bbq pulled pork, or anything else porky you can think of.

Slow Roasted Pork Shoulder

1 pork shoulder

2 tablespoons salt

1 tablespoon ground pepper

1 tablespoon cumin

1 tablespoon coriander

1 tablespoon Aleppo pepper

1 tablespoon cayenne

1/4 cup brown sugar

4 sprigs of rosemary

6 garlic cloves, chopped

Combine the spices, brown sugar, and garlic together. Score the skin through the fat layer but not into the meat in about a 1 inch cross-hatch. Rub the spice rub all over the pork shoulder, making sure to get inside the cuts. Place the shoulder into a baking dish with some of the rosemary sprigs below. Add a couple on top and a couple extra whole garlic cloves if you want.

Put in a 350 degree oven for 4-5 hours, until the meat is tender and you can pull it apart with a fork. The skin should be crispy and the meat moist.

Pork Tacos

2-3 ounces shredded roasted pork shoulder

2 tablespoons grated cheddar

1 corn tortilla

2 tablespoons guacamole

hot sauce

Put the tortilla in a frying pan with a sprinkle of olive oil and spread the grated cheddar on top. The tortilla will brown a little and the cheese will melt. Remove from the pan and add the warm pork along with the guacamole and a sprinkle of hot sauce. Or add any other toppings you like for tacos!

Guacamole

1 avocado

Juice and zest of 2 limes

1 shallot, minced

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup cherry or grape tomatoes, halved

1 teaspoon agave nectar or honey

1 teaspoon aleppo pepper or cayenne if you like it spicier

1 tablespoon olive oil

Combine the lime, shallot, and garlic together and let sit for 20 minutes so the shallot and garlic soften and bloom. Add the avocado, spices, agave, and olive oil and mash together with a fork. Add the tomatoes and stir through gently. Let sit for at least an hour for best flavor.

Read Full Post »

%d bloggers like this: