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Online Recipe File for Joshua & Deb Boyd

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Joshua D. Boyd

Orange & Cumin Pork Loin

Everyday Food, Dec 2010

– 3 pounds boneless pork loin, tied at 2″ intervals
– 2 tbsp olive oil
– 1.5 tsp ground cumin
– Coarse salt and ground pepper
– 1/2 cup fresh orange join (about 1 large orange)
– 1/4 cup white-wine vinegar
– 2 tbsp orange marmalade
– 2 tbsp chopped cilantro

Preheat over to 400.

Dry pork with paper towels. Rub with oil, salt, pepper, and cumin.

Over high, brown pork on all sides.

In a small bowl, whisk orange juice, marmalade, and vinegar.

Move pork to snug baking dish, drizzle with orange mixture.

Roast pork, basting, until cooked through (160), about 45 minutes.

Rest for 10 minutes, serve with cilantro and au jus.

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Pappardelle with Caramelized Onions

– 2 tbsp unsalted butter
– 5 medium yellow onions, halved, then sliced under 1/4 in.
– 1 tsp coarse salt
– 1 tsp sugar

– 8-9 oz. wide egg noodles (or pappardelle)
– 2 tbsp olive oil
– 1/4 cup lemon juice
– 1/2 cup parsley.

In a heavy (but not too large) pot, melt butter over medium high. Add onions and salt. Cook until softened and just beginning to brown.

Reduce heat to medium. Add sugar and cook, stirring often, until deep golden brown with a jam like consistency. Let cool completely.

Cook pasta.

In a large skillet over medium high, heat oil. Add onions and garlic and cook until garlic is fragrant.

Remove 1.5 cups of pasta water and add to skillet. Cook, tossing occasionally, until liquid reduces to create a sauce to coat pasta.

Add lemon juice and toss with pasta. Serve topped with parsley.

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Asian Turkey Meatballs with Carrot Rice

Everyday Food, Nov 2010.

– Coarse salt
– 1 cup long grain white rice
– 1 carrot, shredded
– 3/4 cup bread crumbs
– 1.5 pounds ground turkey or pork
– 3 scallions, white separated from green, both thinly sliced
– 1/4 cup chopped cilantro
– 4 tsp fish sauce
– 4 tsp sriracha
– 4 tsp sugar
– 1 large garlic clove, minced
– 2 tsp vegatable oil
– lime wedges

Preheat oven to 450.

In a medium bowl, combine breadcrumbs and 3tbsp water. Let sit 5 minutes. Add meat, scallion whites, cilantro, fish sauce, sriracha, sugar, garlic, and 1.5 tsp salt. Gently mix to combine and form into 12 meatballs.

In a medium sauce pan, bring 1.5 cups of salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook about 15 minutes. Remove from heat and top with carrot, recover. Let stand 6 minutes, then stir.

While the rice is cooking, in a nonstick skillet, heat 1 tsp oil over medium-high. In batches, brown meatballs on all side (don’t fully cook!). Transfer to a baking sheet and bake until cool through, about 10 minutes.

Serve meatballs with rice, scallion greens, and lime wedges.

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Roast Brussel Sprouts

Ingredients

  • 2 pounds brussel sprouts, trimmed and split in half length wise
  • 1 tsp curry powder
  • 2 tbsp oil
  • 1 tsp salt
  • 2 tsp lemon zest
  • 2 tbsp lemon juice

Directions

  1. Toss brussel sprouts with curry powder, oil, and salt.
  2. Roast in oven. Rotate after 10 minutes. Roast until a little browned and tender.
  3. Toss with lemon juice and zest.

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Spice Rubbed Fish with Lemony Rice

from http://www.muddy-creek-creations.com/2011/01/spice-rubbed-fish-with-lemony-rice.html
and Everyday Food, Jan/Feb 2011

Serves 4

1 tablespoon unsalted butter
1 small onion minced
1 garlic clove minced
1 cup basmati (or white) rice
1 tablespoon lemon juice
Zest from 1 lemon
2 cups chicken broth
1 pounds of a firm white fish (cod) cut into 4 pieces
2 teaspoons of spice rub

In a medium skillet (yes, skillet, fish will later be added) heat butter over medium heat, add in onion and garlic cook and stir until softened. Stir in rice and cook for another minute, then add in lemon juice, lemon zest, and water, bring to a boil then cover and simmer for about 13 minutes.

While rice is cooking prepare spice rub for fish
2 tsp coriander
1/2 tsp ginger
1/2 tsp paprika
1/4 tsp ground cumin
dash ground pepper

rub onto one side of fish, set aside until ready to cook

After 13 minutes lay fish close together on top of rice put the lid back on and cook for another 7 minutes until rice is tender and fish is opaque.

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Short Rib Ragu

2tsp Vegetable Oil
3pds boneless short ribs, cut into 3″ pieces
course salt and ground pepper
1 medium yellow onion
1 large carrot (diced small)
28 oz can diced tomatoes, lightly pureed (maybe try tomatoes juice: made by skinning then pureeing grape tomatoes)
2 sprigs of rosemary or oregano (or a bit more dried stuff).

In large skillet, heat oil over med-high. Season ribs with salt/pepper. In batches, cook till browned on all side. Transfer to crock pot. Add 1 tbsp of fat from browning back to pan. Add carrot and onion to pan, stir until soft. Add vegables and liquid to crock pot. Add herbs.

Cook for about six hours.

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Almost No-Knead Bread

Makes 1 large round loaf. Published January 1, 2008. From Cook’s Illustrated.

An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot. (See the related information in “High-Heat Baking in a Dutch Oven” for information on converting Dutch oven handles to work safely in a hot oven.) Use a mild-flavored lager, such as Budweiser (mild non-alcoholic lager also works). The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.

Ingredients
3 cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surface
1/4 teaspoon instant or rapid-rise yeast
1 1/2 teaspoons table salt
3/4 cup plus 2 tablespoons water (7 ounces), at room temperature
1/4 cup plus 2 tablespoons mild-flavored lager (3 ounces)
1 tablespoon white vinegar

Instructions

1. Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.

2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.

3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

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Taco Seasoning Mix

Mix together and store in an air tight container:

  • 1 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1 tbsp dried onion
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp kosher salt
  • 1 tsp black pepper
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Omy-Soba Recipe

Ingredients:

  • Soba Noodles
  • Yakisoba sauce
  • 2 eggs (Added with soy sauce, salt/pepper)
  • Sliced ginger
  • Chinese cabbage
  • Carrots
  • Sliced chicken/pork, seasoned (with soy sauce, sesame oil and pepper)
  • Tonkatsu Sauce
  • Seaweed Flakes
  • Bonito flakes
  • Mayonnaise

Cook Soba noodles in boiling water.

Add about 1 tablespoon of oil to the wok, and heat it with medium heat. Next, add in ginger and fry, followed by the carrots and cabbage. After frying vegetables, add in meat followed by yaki soba.

On a frying pan, add in the egg, turn to slow-medium heat. When the egg is still a little runny, add in the yakisoba close to one side and use a pair of chopsticks/spoon to fold the omelette (don’t worry too much about it if it gets broken or anything). Now that you’re almost done, get a plate, and flip the frying pan over it, and there you go, the holes are covered and you get a pretty decent-looking omusoba! If there’s still some noodles leftover, you can add it at the side.

Now the fun part! You can decorate the omelette with tonkatsu sauce, sprinkling some bonito flakes or seaweed flakes over it and what-not. And well, (attempt) to make it in a heart-shape, like what I’ve (destructed) below. You can also add some mayonnaise.

From http://foodoishii.blogspot.com/2008/06/omusoba-recipe.html

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