Sauerkraut with Roasted Pork, Bacon and Apples

Sauerkraut is just so, so good! Especially if you pair it with some porky goodness. My dad, who had a wee bit of German in his ancestry, was an absolute proponent of this sour cabbage. My mom, being 100% Taiwanese, used to make a version of this dish using canned sauerkraut (the only version available in Taiwan back in the day) and cooked them with succulent pork ribs served over rice. After a recent trip to Istria in Northern Croatia where Gil, Elaine and I had the most amazing homemade sauerkraut with sausage, I've come up with this version incorporating those flavors along with mom's iteration, including steamed rice as the side.

INGREDIENTS:

2 slices bacon, cut into thin slices

4 lbs. pork shoulder, butt or boneless country ribs

2 tbsp. olive oil

1 tbsp. caraway seeds

1 lb. sauerkraut, drained & squeezed dry

1 small onion, chopped (about 1 cup)

1 clove garlic, minced

1 apple (gala or other sweet apple), peeled, cored and chopped

2 tbsp. brown sugar

1 tsp. kosher salt

1 tsp. black pepper

1 bay leaf

1 cup water

1. Preheat the oven to 325F.

2. Heat a small non-stick skillet over medium heat; add the caraway seeds. Stir constantly for 30 seconds or until lightly toasted and aromatic. Remove from heat and set aside.

3. Season the pork on all sides with 1 tsp. each of kosher salt and pepper. 

4. Place 2 tbsp. of olive oil to a large cast iron pot or Dutch oven over medium high heat. Add the sliced bacon and cook, stirring frequently, for about 1-2 minutes until lightly browned; remove the bacon with a slotted spoon and set aside.

5. In the same pan, add the pork to the drippings and sear until golden brown, about 3-5 minutes per side; remove the pork from the pan and set aside.

6. Add the drained sauerkraut, chopped onion, minced garlic and apples to the drippings in the pan (if on the dry side, add a little extra olive oil). Saute, stirring frequently, until the sauerkraut mixture just starts to brown, about 4-5 minutes. 

7. Add 1 cup of water, 2 tbsp. brown sugar, toasted caraway seeds and bay leaf to the pan and stir to combine. 

8. Add the reserved bacon and browned pork back to the pan, cover with a lid and place into the preheated oven.

9. Bake for 1 1/2 to 2 hours or until the pork is tender.

 

Wonton Soup with Chicken Stock, Sesame Oil, White Pepper, Bok Choy & Scallions

Wonton soups come in many iterations, and this version is the most basic one you can make using the simplest of ingredients: just chicken stock, a little sesame oil and white pepper, garnished with some chopped scallions. I also like to add some baby bok choy for extra flavor and texture. A really homey, tasty and satisfying soup, especially if you don't want to spend too much time cooking and have only a few ingredients on hand and wontons in the freezer. 

INGREDIENTS:
12 cups water

5 tbsp. chicken powder (I like Totole brand)**

1 tsp sesame oil

1/4 tsp white pepper

*Ok to substitute with 12 cups canned low sodium chicken stock

4 baby bok choy

3 scallions, finely chopped

30 fresh or frozen wontons**

1. Combine the water, chicken powder, sesame oil and white pepper into a medium pot; bring to a boil over high heat.

2. In the meantime, rinse the bok choy well to remove any dirt. Place into the boiling stock and blanch for 3-4 minutes until just tender; remove the vegetables with a slotted spoon or strainer to a chopping board, cut the stem ends off and set aside.

3. Reduce the stock to a simmer and cover.

4. Fill a separate large stock pot with water and bring to a boil. Once the water is boiling, add the wontons and stir to separate. Bring the water back up to a boil and cook another 2-3 minutes; turn off the heat.

5. Place wontons into serving bowls (about 5 per bowl, for a total of 6 servings) and ladle enough of the soup over each to cover. Garnish with bok choy leaves and chopped scallions and sprinkle a few drops of sesame oil before serving. 

**You can cook fewer wontons for less servings and save the leftover stock in the refrigerator (up to 3 days) or freeze for future use. 

Grilled Corn with Garlic Butter Sauce

Grilled corn in the summer are two peas in a pod, and my preferred method of keeping the kernels from drying out on the grill is to presoak them (husks & silk removed) in salted water at least a couple hours before cooking. And a simple garlic butter sauce seals the deal. 

INGREDIENTS:

4 ears of corn, husked with silk removed

4 quarts water

1/2 cup kosher salt

4 tbsp salted butter (if unsalted, add 1/2 tsp kosher salt)

2 cloves garlic, finely minced or grated

1/2 tsp black pepper

Chopped parsley for garnish (optional)

1. Combine 1/2 cup kosher salt with 4 quarts of water in a pan until dissolved. Add the corn, weigh down with a plate to submerge, and let sit for 2-4 hours.

2. Place the butter in a small heat proof bowl and microwave 15-20 seconds until just melted. Stir in the garlic and black pepper and set aside.

3. Grill the corn, about 5-6 minutes per side; remove from heat and baste with the butter mixture. Cover with foil and let rest for a couple minutes or until ready to serve.

4. Sprinkle with chopped fresh parsley just before serving.

Seared Scallops with Orzo, Tomatoes, Lemongrass, Ginger & Basil

I recently bought some amazing sea scallops online from FishEx in Anchorage, Alaska, and wanted to try a simple yet elegant preparation with them. I came across this recipe by Eric Ripert, proprietor of Michelin starred Le Bernardin in NYC, which originally appeared in Food & Wine Magazine's July 2004 edition, which fit the bill. For extra flavor punch, I adjusted some of the recipe components, adding a little butter, salt, pepper & granulated garlic to the orzo, extra lemon juice to the tomatoes, and butter to the scallops after searing. I happen to grow lemongrass in my garden, but for those who can't source it, lemon zest is a good substitute.

INGREDIENTS:

1 1/2 lbs. large sea scallops (about 12), rinsed and patted dry with paper towels

Fleur de Sel or Kosher salt

Coarse ground black pepper

4 tbsp vegetable oil

2 tbsp unsalted butter

1 1/2 cups orzo

1 tbsp unsalted butter

1 tsp kosher salt

1 tsp black pepper

1 tsp granulated garlic

1 tbsp grated or finely minced fresh ginger

1 tbsp finely minced lemongrass (use only the inner core of the bottom third of the stalk)*

*Ok to substitute with 1 tbsp finely grated lemon zest

1 1/2 lbs ripe tomatoes, chopped (or cherry tomatoes sliced in half)

2 tbsp fresh lemon juice

2 tbsp julienned fresh basil leaves

1 tsp Kosher salt

1 tsp black pepper

1 tbsp julienned fresh basil, for garnish

1. Fill a medium pot with water and bring to a boil over high heat. Add a large pinch of salt and the orzo; bring back up to a boil and cook for 8-10 minutes or until the orzo is just cooked through (al dente). 

2. Drain the orzo and return to the pot. Stir in 1 tbsp unsalted butter, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp granulated garlic until combined; set aside.

3. In a saute pan, heat 2 tbsp vegetable oil over medium high heat; add the grated ginger, minced lemongrass (or grated lemon zest), and chopped tomatoes. Stir-fry for 30 seconds or until tomato has softened; add 2 tbsp lemon juice, 2 tbsp julienned basil, 1 tsp Kosher salt, and 1 tsp black pepper, stir to combine, and remove from heat; set aside.

4. In two large saute pans (cast iron or carbon steel are best for browning), heat 2 tbsp of vegetable oil in each over medium high heat until shimmering (about 375F). 

5. Season the scallops with a little Fleur de Sel or Kosher salt and a little black pepper. Using tongs, divide the scallops in a single layer (seasoned side up) in each pan, spacing them about an inch apart. Scallops should be cooked in two batches so as not to overcrowd the pan.

6. Let the scallops cook for 2 minutes until browned on the bottom, the turn each one over with tongs. Season the top with more Fleur de Sel or Kosher salt and black pepper. Cook an additional 1 1/2 minutes, then turn off the heat. Add 1 tbsp unsalted butter to each pan, stir until melted. Using a large spoon, pour the butter sauce over the scallops in the pan 5-6 times to season. 

7. PLATING: For 4 servings, add orzo to the bottom of each plate, then top with the sauteed tomatoes. For each plate, place 3 scallops over the tomatoes and garnish with julienned basil. 

Lemon juice, basil, ginger, lemongrass, tomatoes

Sea scallops from Alaska

Boil the orzo in salted water for 8-10 minutes or until just tender (al dente)

Drain the orzo

Return the drained orzo to the pan and toss with butter, salt, pepper & granulated garlic

Heat 2 tbsp oil to a saute pan; add the grated ginger, minced lemongrass, chopped tomatoes, 2 tbsp julienned basil, salt and pepper

Pat the scallops dry with paper towels. Season with Fleur de Sel or Kosher salt and a little black pepper

Heat 2 tbsp vegetable oil in a large saute pan over medium high heat (you can do this in two pans or just cook in two batches in the same pan). Add the scallops in a single layer, about 1-2" apart; saute for 2 minutes until browned, then turn over with tongs or a spatula; season the other side with salt and pepper. Continue cooking for another 1 1/2 minutes, then turn off the heat. Add butter and stir until melted; pour the butter mixture over the scallops 5-6 times before plating.

Black Cod & Potato Fritters with Smoked Paprika Aioli

We recently lunched at Hog Island Oyster Company's Marshall location in Tomales Bay en route to Mendocino. I was not only inspired by the quality of their shell fish, but also by the delectable array of recipes that can be found on their website. This is my adaptation of their Black Cod Fritters recipe: https://hogislandoysters.com/recipes/black-cod-fritters/

"This follows the technique for making the famous Spanish Bacalao which uses salt cod that first must be soaked & rinsed several times. Using black cod simplifies the process. Here bite size fish cakes, dipped into rich, spicy, aioli make a great tapas style appetizer. Recipe from our friend and James Beard Award-winning Chef & Hog Island close friend, John Ash." 

Here's my version, with just a few minor adjustments on some of the ingredients portions. 

AIOLI:

2/3 cup mayonnaise (I prefer Best Foods)

2 large cloves garlic, finely minced or grated

1 tsp smoked paprika

1/2 tsp hot sauce (Hog Island Oyster, Crystal or Tabasco)

1 tbsp olive oil

1 tsp lemon juice

1/2 tsp black pepper

1/8 tsp kosher salt

1 1/4 lbs Yukon Gold potatoes (about 4-5 medium)

1 lb black cod (available online, mine from www.fishex.com)

1 1/2 cups milk

1 bunch scallions (about 6 green onions), trimmed & finely chopped

2 tbsp flat-leaf parsley, finely chopped

3 tbsp olive oil

1 tbsp lemon juice

2 tsp kosher salt

1 tsp black pepper

1 large egg, beaten

DREDGE:

2 cups flour

3 eggs, beaten

3 cups Panko bread crumbs

Olive or vegetable oil for frying

1. Add all the aioli ingredients together in a bowl; mix well to combine. Cover and refrigerate at least 1 hour or until ready to use.

2. Place the potatoes, unpeeled in a medium pot. Cover with water and add a large pinch of salt. Bring to a boil and cook for 25-30 minutes or until the potatoes are tender. Remove the potatoes to a chopping board and let sit until just cool enough to handle (10-15 minutes). Using a butter or paring knife, scrape off the skins. Place the potatoes into a bowl and mash with a potato masher or fork; set aside.

3. Pour the milk into a saucepan and add in half of the chopped scallions. Bring to a boil over medium heat, then reduce to a simmer. Add the black cod filets, skin side up. Poach gently for about 10 minutes or until the flesh flakes easily. Remove the cod to a chopping board and scrape off the skin with a couple forks or paring knife. Discard the skin and any bones.

4. Place the cod filets into a bowl and break up with a wooden spoon or fork. Stir in the mashed potatoes, remaining chopped scallion, chopped parsley, 3 tbsp olive oil, 1 tbsp lemon juice, 2 tsp kosher salt, 1 tsp black pepper and 1 egg until well combined.

5. Spread the fish mixture into a bowl or container, cover and chill until firm (can be chilled overnight).

6. Using a cookie scoop or small ice cream scoop, shape the fish mixture into 16 balls; place onto a parchment or foil-lined baking sheet. Use your hand to flatten each ball lightly into a round cake. 

7. Add each cake to the flour to lightly coat, dip into the beaten egg, dredge with Panko bread crumbs and place onto a parchment or foil-lined baking sheet. Cover the cakes with plastic wrap and refrigerate at least one hour or overnight until ready to fry.

8. Add enough oil to a large frying pan or skillet to reach 3/4" depth. Heat over medium high to 350F. Add the fritters (cook in 2 batches if needed, so as not to overcrowd) and fry for 3 minutes per side or until nicely browned. Remove to a paper towel lined plate to drain. 

9. Serve with the aioli and lemon wedges on the side.

For the aioli: mayonnaise, salt, pepper, garlic, olive oil, smoked paprika, hot sauce and lemon juice.

Boil the potatoes in salted water for 25-30 minutes or until tender.

Finely chopped scallions.

2 tbsp finely chopped fresh flat leaf parsley leaves

Remove the cooked potatoes to a chopping board and let sit until cool enough to handle. Peel the skins off with a butter knife 

Mash the potatoes with a potato masher or fork and set aside

1 1/2 cups milk

1 lb. black cod

Simmer the cod, skin side up, in the milk and half of the scallions for about 1o minutes or until the cod flakes easily.

Remove the cod from the milk and scrape off the skin using a couple of forks. Discard the skin and any bones.

Break up the cod meat with a wooden spoon or fork

Add the mashed potatoes and olive oil

Add the remaining scallions, chopped parsley, lemon juice, salt, pepper and beaten egg; mix until well combined

Spread the fish mixture into a container, cover with plastic wrap and refrigerate until firm (ok to refrigerate overnight)

Flour, beaten egg and panko bread crumbs (dredging station)

Use a cookie scoop or small ice cream scoop to measure out 16 balls from the fish mixture; place onto a parchment or foil-lined baking sheet. Flatten each ball lightly into rounds.

Dredge each fritter, first in the flour, then in the beaten egg

Do a final dredge in the panko.

Place the dredged fritters onto a parchment lined baking sheet, cover with plastic wrap and refrigerate 1 hour or up to overnight before frying.

Add enough oil to reach 3/4" up the pan; heat over medium high heat to 350F. Add the fritters (cook in 2 batches so as not to overcrowd) and fry 3 minutes per side or until golden brown. 

Remove the fritters to a paper towel lined plate to drain. 

Serve with the aioli and lemon wedges.