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.
serves 4
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.
Corn:
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.
Shishito Pepper:
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.
Garlic:
It's great garlic. Use as garlic.
Tomatoes:
It's late in the season so eat them with reverence. They will be gone before you know it.
Melons:
Lovely melons. Make a granite or a mimosa, or do a country ham and prosciutto plate.
Eggplant:
Make caponata. I recently tasted a pureed caponata. That was weird. Don't do that.
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