Wednesday, August 10, 2011
WHATCHA GOT IN YOUR BOX? August 9, 2011
Let's use some figs + arugula, two things that have an altar affinity.
I roasted a pork butt last night and we ate half of it so the rest is lunches for a couple of days. It was just a simple boneless shoulder from Earthfare with a good amount of fat cap on it. I rubbed it with herbs and olive oil, salt and pepper and garlic. Tied it well and roasted it in a 350 oven, basting every ten minutes, until it reached about 145F, and then moistened it with 1/2 cup of Valpolicella red wine. Then I finished it under the broiler to char and crisp the fat. It was awesome. Served it with quinoa and tomatoes, and corn on the cob. Clementine lost a tooth on the corn but that was going to happen regardless, and the tooth fairy (named Petunia) was generous. But alas I have this pork leftover.
Fig, Roasted Pork, Parmagiano, and Arugula with balsamic vinaigrette
you will have extra vinaigrette but that's okay. Use it another day.
4 tablespoons olive oil
1 teaspoon grain mustard
1 tablespoon lime juice
1 tablespoon red wine vinegar
1 tablespoon real balsamic, I like Villa Manodori
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 bunch of arugula, excess stem removed
1 cup halved figs
1/4 cup shaved parmagiano reggiano
1/2 pound shaved roasted pork (You could use cooked chicken or ham if you wanted)
Make the vinaigrette by combining the olive oil, mustard, lime juice, red wine vinegar, balsamic and
a 1/4 teaspoon of the salt. Cap and shake vigorously.
Place the arugula, figs and parmagiano in a large salad bowl. Add two tablespoons of the vinaigrette and the remaining salt. Toss lightly. Arrange the pork on four plates, top evenly with the salad and then drizzle a bit more vinaigrette around each plate. Eat.
Plunge that corn into boiling water for 2 minutes and then eat with really nice fleur de sel and some way too expensive butter. Leave the Land o Lakes out of this equation.
Fry them in two tablespoons of olive oil in a really hot pan for about three minutes. Sprinkle with salt and sesame. Snack on them. Snaggle tooth Clementine eats them like candy.
It's great garlic. Use as garlic.
It's late in the season so eat them with reverence. They will be gone before you know it.
Lovely melons. Make a granite or a mimosa, or do a country ham and prosciutto plate.
Make caponata. I recently tasted a pureed caponata. That was weird. Don't do that.