Saturday-
Grilled Salmon on a bed of Puréed Parsnips
Roasted Beets with a Citrus Vinaigrette
Steamed Broccoli
Sunday-
Beef Teriyaki with Chinese Vegetables
Brown Rice with Scallions
Monday-
Chicken with Red Thai Curry
Tuesday-
Carnitas with Salsa Verde
Romaine Salad with Lime-Cumin Vinaigrette
Wednesday-
Oven Roasted Chicken with Carrots and Onions
Spaghetti Squash with Garlic and Basil Oil
Chopped Salad with Roast Garlic Dressing
Thursday-
"Left-over Night" - Let's clean out he frig
Friday-
Roast Beef with a Horseradish and Herb Crust
Wild Mushroom Ragú
Sautéed Spinach
Parmesan Roasted Asparagus
Monday, March 23, 2015
Sunday, March 1, 2015
Braised Chicken Legs with Mushrooms, Garlic, and Cilantro
Here's another great, simple dish the family will love and its's easy on the pocketbook. Pureeing the garlic, onions and cilantro, then cooking them with the mushrooms in chicken fat, gives this tomato-based sauce an incredible depth of flavor. It's easy to make and everyone will think you slaved away, but we'll know that wasn't the case. It'll be our little secret.
3 tablespoons vegetable oil
4 whole chicken legs, cut into thighs and drumsticks (2 pounds)
Kosher salt and freshly ground pepper
3/4 pound white mushrooms, quartered
3 garlic cloves
1 medium onion, quartered
1/2 cup cilantro leaves
1 cup tomato sauce
In a very large skillet, heat the vegetable oil. Season the chicken with salt and pepper and add to the skillet, skin side down. Cook over high heat, turning once, until browned, about 8 minutes. Transfer the chicken to a plate and pour off all but 3 tablespoons of the fat. Add the mushrooms to the skillet and cook them over moderate heat, undisturbed, until they begin to brown on the bottom, about 2 minutes.
Meanwhile, in a food processor, puree the garlic cloves with the onion and cilantro leaves. Add the garlic and onion puree to the mushrooms and cook over moderate heat until very fragrant, about 1 minute. Stir in the tomato sauce. Return the chicken legs to the skillet and bring to a simmer. Cover and simmer the sauce until the chicken is cooked through, about 15 minutes. Season the braised chicken legs with salt and pepper, transfer them to plates and serve with the sauce.
3 tablespoons vegetable oil
4 whole chicken legs, cut into thighs and drumsticks (2 pounds)
Kosher salt and freshly ground pepper
3/4 pound white mushrooms, quartered
3 garlic cloves
1 medium onion, quartered
1/2 cup cilantro leaves
1 cup tomato sauce
In a very large skillet, heat the vegetable oil. Season the chicken with salt and pepper and add to the skillet, skin side down. Cook over high heat, turning once, until browned, about 8 minutes. Transfer the chicken to a plate and pour off all but 3 tablespoons of the fat. Add the mushrooms to the skillet and cook them over moderate heat, undisturbed, until they begin to brown on the bottom, about 2 minutes.
Meanwhile, in a food processor, puree the garlic cloves with the onion and cilantro leaves. Add the garlic and onion puree to the mushrooms and cook over moderate heat until very fragrant, about 1 minute. Stir in the tomato sauce. Return the chicken legs to the skillet and bring to a simmer. Cover and simmer the sauce until the chicken is cooked through, about 15 minutes. Season the braised chicken legs with salt and pepper, transfer them to plates and serve with the sauce.
Braised Chicken Legs with Herbs
Here is a delicious, easy, and inexpensive family meal adapted from Cal Peternell’s, “Twelve Recipes,” published in 2014 by HarperCollins. I love bringing humble ingredients together, preparing them well and turning out fantastic crowd pleasing fare. As with all braising technique, there are two steps to the process; searing the meat in fat on high heat to obtain a beautiful crispy, crusty outside and then cooking it low and slow in liquid until very tender. These two steps can lead to endless riffs on the recipe and can take this where ever you want it to go. First, season the chicken and brown it well in a pan. Salt, pepper and flour are what’s called for in this basic recipe, but adding some paprika would be a delicious option, or some cumin, coriander, paprika and a dash of cinnamon and caraway for a scent of Morocco. Then, braise it in liquid — white wine for the classic, red wine for a coq-au-vin feel, or with beer, chicken stock or plain water. This recipe call for the braising in the oven, but you could easily do it on the stovetop as well, simmering the chicken slowly beneath a lid. Pair with rice or boiled potatoes, with couscous, with big hunks of garlic bread.
6 chicken legs, thigh and drumstick together
Kosher salt and black pepper to taste
All-purpose flour, for dredging (I substitute rice flour)
4 to 5 tablespoons neutral oil, or unsalted butter
¾ cup white or red wine, beer, chicken stock or water
1 large yellow onion, peeled and diced
1 large carrot, peeled and diced
2 celery stalks, diced
2 cloves garlic, peeled and diced
3 sprigs of thyme, rosemary or sage, leaves removed and roughly chopped
1 bay leaf
3 cups chicken stock, or water
2 tablespoons roughly chopped parsley leaves
Season chicken legs with salt and pepper and let them sit for a while, 15 minutes to an hour, or overnight in the refrigerator.
Heat oven to 450°F.
Put a cup or two of flour in a large bowl, add half the chicken and tumble the legs around to coat.
Set a large oven-safe skillet over medium-high heat. Swirl in 2 tablespoons oil or butter and allow to melt and foam. Shake excess flour off the chicken legs and slide them into the hot pan in one layer; adjust the heat so the legs sear nicely. When the legs begin to brown, after about 5 minutes, turn them over to brown the other side, an additional 4 to 5 minutes. Remove the chicken to a platter and repeat with remaining legs, adding more oil or butter if the pan seems dry.
Pour off the grease in the pan and add the wine or other liquid to the skillet, scraping at the sticky bits. Let simmer over medium heat until pan is completely deglazed. Pour that liquid into a small bowl and set aside.
Add remaining oil or butter to the pan and allow it to heat. Add onion, carrot, celery and cook, stirring occasionally, until the vegetables have softened nicely, approximately 10 minutes. Add garlic, thyme and bay leaf and cook for a minute or so, then return all the chicken to the pan, skin side up, along with the reserved glazing liquid and between 1 and 3 cups stock or water, enough to come up the sides of the chicken, about half way. Bring to a simmer and then put the skillet in the oven.
After 5 minutes or so, reduce the oven heat to 325°F and cook until chicken is very tender, 30 to 40 minutes. (Test for doneness by inserting a slender-bladed knife into the meat. It should pull out easily.) Remove the skillet from the oven, lift the legs from the skillet and put them aside again. Pour the liquid contents of the skillet into a small bowl and allow it to sit for 5 minutes or so, letting the fat rise to the surface. Use a small ladle to skim off and discard the fat, then return liquid to the pan, along with the chicken. Bring back to a simmer on the stovetop, then return to the oven for 5 minutes or so before serving, sprinkled with the chopped parsley, or save to reheat later.
6 chicken legs, thigh and drumstick together
Kosher salt and black pepper to taste
All-purpose flour, for dredging (I substitute rice flour)
4 to 5 tablespoons neutral oil, or unsalted butter
¾ cup white or red wine, beer, chicken stock or water
1 large yellow onion, peeled and diced
1 large carrot, peeled and diced
2 celery stalks, diced
2 cloves garlic, peeled and diced
3 sprigs of thyme, rosemary or sage, leaves removed and roughly chopped
1 bay leaf
3 cups chicken stock, or water
2 tablespoons roughly chopped parsley leaves
Season chicken legs with salt and pepper and let them sit for a while, 15 minutes to an hour, or overnight in the refrigerator.
Heat oven to 450°F.
Put a cup or two of flour in a large bowl, add half the chicken and tumble the legs around to coat.
Set a large oven-safe skillet over medium-high heat. Swirl in 2 tablespoons oil or butter and allow to melt and foam. Shake excess flour off the chicken legs and slide them into the hot pan in one layer; adjust the heat so the legs sear nicely. When the legs begin to brown, after about 5 minutes, turn them over to brown the other side, an additional 4 to 5 minutes. Remove the chicken to a platter and repeat with remaining legs, adding more oil or butter if the pan seems dry.
Pour off the grease in the pan and add the wine or other liquid to the skillet, scraping at the sticky bits. Let simmer over medium heat until pan is completely deglazed. Pour that liquid into a small bowl and set aside.
Add remaining oil or butter to the pan and allow it to heat. Add onion, carrot, celery and cook, stirring occasionally, until the vegetables have softened nicely, approximately 10 minutes. Add garlic, thyme and bay leaf and cook for a minute or so, then return all the chicken to the pan, skin side up, along with the reserved glazing liquid and between 1 and 3 cups stock or water, enough to come up the sides of the chicken, about half way. Bring to a simmer and then put the skillet in the oven.
After 5 minutes or so, reduce the oven heat to 325°F and cook until chicken is very tender, 30 to 40 minutes. (Test for doneness by inserting a slender-bladed knife into the meat. It should pull out easily.) Remove the skillet from the oven, lift the legs from the skillet and put them aside again. Pour the liquid contents of the skillet into a small bowl and allow it to sit for 5 minutes or so, letting the fat rise to the surface. Use a small ladle to skim off and discard the fat, then return liquid to the pan, along with the chicken. Bring back to a simmer on the stovetop, then return to the oven for 5 minutes or so before serving, sprinkled with the chopped parsley, or save to reheat later.
The Menu: Feb. 28th - Mar. 6th
Saturday-
Seared Salmon topped with a Sticky Asian Glaze
Green Beans with Garlic and Red Chiles
Roasted Carrots with Honey and Spice
Sunday-
Braised Chicken Legs with Mushrooms, Garlic, and Cilantro
Chopped House Salad, Shallot Vinaigrette
Monday-
Bison Meatloaf
Mashed Cauliflower with Chopped Kale and Green Onions
Roasted Beets with Caramelized Onions and Marcona Almonds
Tuesday-
Mahi-Mahi Lettuce Wraps with Green Salsa
Smashed Avocado
Mixed Green Salad with Tequila-Lime Vinaigrette
Wednesday-
Pulled Chicken tossed with Sriracha, Honey, and Lime
Romaine Salad with Oregano-Cumin Vinaigrette
Thursday-
"Everything but the kitchen sink" Salad
(My version of a left-over dinner night)
Friday-
"Steak and Martini night"
Seared Salmon topped with a Sticky Asian Glaze
Green Beans with Garlic and Red Chiles
Roasted Carrots with Honey and Spice
Sunday-
Braised Chicken Legs with Mushrooms, Garlic, and Cilantro
Chopped House Salad, Shallot Vinaigrette
Monday-
Bison Meatloaf
Mashed Cauliflower with Chopped Kale and Green Onions
Roasted Beets with Caramelized Onions and Marcona Almonds
Tuesday-
Mahi-Mahi Lettuce Wraps with Green Salsa
Smashed Avocado
Mixed Green Salad with Tequila-Lime Vinaigrette
Wednesday-
Pulled Chicken tossed with Sriracha, Honey, and Lime
Romaine Salad with Oregano-Cumin Vinaigrette
Thursday-
"Everything but the kitchen sink" Salad
(My version of a left-over dinner night)
Friday-
"Steak and Martini night"
Saturday, February 14, 2015
The Menu: Feb. 14th - Feb. 20th
Saturday-
Pan Seared Shrimp with Pasta tossed in Olive Oil, Garlic, and Parmesan
Green Beans with Almonds
Baby Greens Salad, Balsamic-Honey Vinaigrette
Sunday-
Bison Meatloaf, Mushroom Gravy
Roasted Brussels Sprouts with Crispy Shallots
Monday-
Roasted Monkfish, Black Olive Sauce
Mashed Cauliflower
Tuesday-
West Indian Vegetable Curry
Basmati Rice with Scallions
Wednesday-
Herb Roasted Chicken
Romaine Salad with Creamy Garlic Dressing
Thursday-
Slow Roasted Shredded Pork, Salsa Verde
Zucchini and Carrot Pancakes
Friday-
Grilled Aged Porterhouse Steak, Shallot Butter
Sautéed Baby Spinach
Braised Mushrooms
Chopped Salad with Italian Vinaigrette
Pan Seared Shrimp with Pasta tossed in Olive Oil, Garlic, and Parmesan
Green Beans with Almonds
Baby Greens Salad, Balsamic-Honey Vinaigrette
Sunday-
Bison Meatloaf, Mushroom Gravy
Roasted Brussels Sprouts with Crispy Shallots
Monday-
Roasted Monkfish, Black Olive Sauce
Mashed Cauliflower
Tuesday-
West Indian Vegetable Curry
Basmati Rice with Scallions
Wednesday-
Herb Roasted Chicken
Romaine Salad with Creamy Garlic Dressing
Thursday-
Slow Roasted Shredded Pork, Salsa Verde
Zucchini and Carrot Pancakes
Friday-
Grilled Aged Porterhouse Steak, Shallot Butter
Sautéed Baby Spinach
Braised Mushrooms
Chopped Salad with Italian Vinaigrette
Roasted Monkfish with a Black Olive Sauce and Mashed Cauliflower
If you've never had Monkfish before, you're in for a treat. Not only easy to prepare, but it's a mild, terrificly meaty fish reminicient of lobster. In fact, it is known as "poor man's lobster" in many circles. One thing to note, it contains a high level of moisture that tends to come out during cooking. So, if not handled properly, instead of roasting you end up almost boiling the fish in its own juices. What will stop this from happening is season the fish with salt about an hour before cooking. This draws out any excess moisture – then just pat it dry and away you go, ready to cook. This fish is also great for grilling, pan searing or frying. You can do so many things with it, for example bread with seasoned Panko or chopped nuts for an added dimension. This is a dynamite recipe, adapted from Jamie Oliver, which is very tasty, so Enjoy!
For the fish:
sea salt
zest of 2 lemons plus a little juice
1 sprig fresh rosemary, leaves picked
4 monkish fillets
olive oil
2 bunches arugula, washed and drained
For the black olive sauce:
2 large handfuls black olives, stoned and very roughly chopped
red chili flake, to taste
1 small handful fresh herbs (basil, marjoram and parsley), finely chopped
1 heart celery, yellow leaves chopped
1 clove garlic, peeled and finely chopped
juice of 1 lemon
freshly ground black pepper
2 tablespoons extra virgin olive oil
balsamic vinegar
For the cauliflower-lemon mash:
1 large head cauliflower
sea salt
freshly ground black pepper
extra virgin olive oil
chicken stock
juice of 1 lemon
In a pestle and mortar grind up 2 teaspoons of salt with the lemon zest and rosemary and rub this all over the fish fillets. Put the fillets in a dish in the fridge and let them sit there for an hour.
While you wait, make the black olive sauce by mixing all the ingredients except the vinegar together. You want the sauce to have the consistency of a coarse salsa. Then carefully balance the flavors with the vinegar to taste.
Now, onto the cauliflower mash. Bring a pot of salted water to the boil. Rough chop the cauliflower and carefully put it in the pot and cook until tender. Then drain very well. Pour out the boiling water and return pot back to the heat. Return the drained cauliflower back to the pot and dry for a minute or two. Now, mash the cauliflower and add some of the olive oil and chicken stock. You're looking for the same consistency of mashed potatoes. Season to taste with salt, pepper and lemon juice.
Preheat your oven to 425°F.
Pat the fish dry with some paper towel and then drizzle with a little olive oil. Heat a large ovenproof frying pan, add a tablespoon of olive oil and fry the fillets in the pan for 2 minutes. Then turn them over and put the pan in your preheated oven for 6 to 8 minutes, depending on the thickness of the fillets.
Once cooked, remove from oven and serve the fish with some of the juices, a serving of the mashed cauliflower, the black olive sauce, and a little arugula dressed with the extra virgin olive oil, lemon juice and salt and pepper. Enjoy!
For the fish:
sea salt
zest of 2 lemons plus a little juice
1 sprig fresh rosemary, leaves picked
4 monkish fillets
olive oil
2 bunches arugula, washed and drained
For the black olive sauce:
2 large handfuls black olives, stoned and very roughly chopped
red chili flake, to taste
1 small handful fresh herbs (basil, marjoram and parsley), finely chopped
1 heart celery, yellow leaves chopped
1 clove garlic, peeled and finely chopped
juice of 1 lemon
freshly ground black pepper
2 tablespoons extra virgin olive oil
balsamic vinegar
For the cauliflower-lemon mash:
1 large head cauliflower
sea salt
freshly ground black pepper
extra virgin olive oil
chicken stock
juice of 1 lemon
In a pestle and mortar grind up 2 teaspoons of salt with the lemon zest and rosemary and rub this all over the fish fillets. Put the fillets in a dish in the fridge and let them sit there for an hour.
While you wait, make the black olive sauce by mixing all the ingredients except the vinegar together. You want the sauce to have the consistency of a coarse salsa. Then carefully balance the flavors with the vinegar to taste.
Now, onto the cauliflower mash. Bring a pot of salted water to the boil. Rough chop the cauliflower and carefully put it in the pot and cook until tender. Then drain very well. Pour out the boiling water and return pot back to the heat. Return the drained cauliflower back to the pot and dry for a minute or two. Now, mash the cauliflower and add some of the olive oil and chicken stock. You're looking for the same consistency of mashed potatoes. Season to taste with salt, pepper and lemon juice.
Preheat your oven to 425°F.
Pat the fish dry with some paper towel and then drizzle with a little olive oil. Heat a large ovenproof frying pan, add a tablespoon of olive oil and fry the fillets in the pan for 2 minutes. Then turn them over and put the pan in your preheated oven for 6 to 8 minutes, depending on the thickness of the fillets.
Once cooked, remove from oven and serve the fish with some of the juices, a serving of the mashed cauliflower, the black olive sauce, and a little arugula dressed with the extra virgin olive oil, lemon juice and salt and pepper. Enjoy!
Absolutely, Delicious, "pain in the ass" Pork Roast
So, every once in a while I come across a recipe/preparation that is a complete pain to make, but oh so worth it. This one totally qualifies. As Guy Fieri would say, “It’s a three day adventure in flavor-town”. The end result is moist, succulent pork that’s crispy on the outside and fantastic with the salsa verde. I reserve these for the weekend and Sunday dinners, when I have more time and can put it all together. Thank you Cal Peternell of Chez Panisse and Bon appetite!
Serves 6-8 people
For the pork:
One 4 to 5-pound boneless, skinless pork shoulder
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1/4 cup vegetable oil, plus more for reheating
1 yellow onion, halved and thickly sliced
1 large carrot, cut in thick slices
1 celery stalk, cut in thick slices
3 garlic cloves, unpeeled and cut in half
1 bay leaf
3 parsley sprigs
3 thyme sprigs
2 tablespoons fennel seeds
1 tablespoon coriander seeds
1 cup dry white wine, such as Riesling
3 to 6 cups homemade chicken stock or water
For the salsa verde:
Vegetable oil, for frying (about 1/2 cup)
1/4 cup rosemary leaves
1/4 cup sage leaves
Pinch kosher salt
1 bunch parsley, washed, dried, and leaves picked from stems
1 to 2 garlic cloves, peeled
1/2 cup good-quality extra-virgin olive oil
Day 1: Prep the pork:
Place pork shoulder on a rimmed baking sheet. Season with 1 tablespoon each kosher salt and freshly ground pepper. Cover pork with plastic wrap and refrigerate overnight.
Day 2: Cook the pork:
Preheat oven to 400°F.
Heat a large heavy pot (such as a Dutch oven) over high; add 1/4 cup oil, onion, carrot, and celery. Cook, stirring occasionally, until vegetables start to sizzle; reduce heat to medium and cook, stirring occasionally, until vegetables are soft and lightly browned, about 10 minutes. Add the garlic, herbs, and spices and sauté for 1 minute more. Add the wine and bring to a simmer.
Place the pork on top of the aromatics and add enough stock or water to come halfway up the pork. Bring liquid to a simmer, and then cover pot with a lid or a couple layers of foil.
Transfer pot to oven and cook for 10 minutes; reduce heat to 325°F and cook until the meat is quite tender, about 3 hours. (To test for doneness, insert a slender, sharp knife into the middle of the roast; it should pull out easily.)
When meat is cooked, transfer it to a separate container, reserving the pan juices. Set a colander over a large bowl, and strain the pan juice into the bowl, pressing on the solids to extract all the liquid. Let strained pan juices until fat rises to the top, about 5 minutes. With a small ladle, skim off and discard the fat. Pour the skimmed, strained pan juices over the pork and let cool to room temperature; cover and refrigerate overnight.
Day 3: Crisp the pork and make the sauce:
One hour before you're ready to serve the pork, remove the meat from its cooking liquid and cut (while still cold) into neat 1-inch slices; set aside. Pour cooking liquid in a medium saucepan; bring to a simmer and reduce by a third. Season to taste, cover, and keep warm.
While your pork comes to room temperature, prepare the salsa verde. Line a large plate with a paper towel, and place it next to the stove, alongside a slotted spoon or "spider" spatula. In a small skillet, heat 1/2 inch of vegetable oil over medium heat. When the oil starts to look swirly, drop in a single rosemary leaf to test for readiness: if it sinks quietly to the bottom, the oil's not ready. When a leaf sizzles, but not in a frantic way, you are ready to fry.
Add the rosemary leaves to the oil and fry until the sizzling subsides, about 1 minute. Using the slotted spoon or spider, scoop the herbs from the oil and place the on the paper-towel-lined plate. Repeat with the sage leaves in the same oil; remove skillet from heat.
On a cutting board, gather the parsley leaves into a ball, holding them down on the cutting board as if they were trying to run away. Slice this parsley bundle thinly, as if it were a single vegetable. As you slice, the ball will come apart, but just bunch it back together as best you can, keep slicing, and you'll have a nice head start on the chopping that remains. Anchor the tip of the knife to the cutting board and use a paper cutter-like motion to chop away at your pile. Go over it a couple of times, then slide the knife under, like a spatula, and flip it over. Continue chopping and flipping until the parsley is finely chopped; transfer to a medium bowl.
Render the garlic a paste by either pounding it in a mortar with a pinch of salt, or with a knife on a cutting board, again with salt. When the garlic is almost a thick liquid, transfer it the bowl with the parsley; add the fried herbs and the olive oil. Stir salsa verde to combine, adding more salt or oil as needed.
To serve:
Heat a grill, grill pan, griddle, or cast-iron skillet over medium-high heat. When hot, coat the grill or pan with 1 tablespoon vegetable oil. Working in batches and adding more oil as needed, cook until well browned and crispy on both sides, about 2 minutes per side.
Pour the reduced pan juices onto a serving platter with the pork (but not over the slices or they will lose some crispness) and arrange pork slices on top. Serve with salsa verde spooned over the top, or served alongside and Enjoy!
Serves 6-8 people
For the pork:
One 4 to 5-pound boneless, skinless pork shoulder
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1/4 cup vegetable oil, plus more for reheating
1 yellow onion, halved and thickly sliced
1 large carrot, cut in thick slices
1 celery stalk, cut in thick slices
3 garlic cloves, unpeeled and cut in half
1 bay leaf
3 parsley sprigs
3 thyme sprigs
2 tablespoons fennel seeds
1 tablespoon coriander seeds
1 cup dry white wine, such as Riesling
3 to 6 cups homemade chicken stock or water
For the salsa verde:
Vegetable oil, for frying (about 1/2 cup)
1/4 cup rosemary leaves
1/4 cup sage leaves
Pinch kosher salt
1 bunch parsley, washed, dried, and leaves picked from stems
1 to 2 garlic cloves, peeled
1/2 cup good-quality extra-virgin olive oil
Day 1: Prep the pork:
Place pork shoulder on a rimmed baking sheet. Season with 1 tablespoon each kosher salt and freshly ground pepper. Cover pork with plastic wrap and refrigerate overnight.
Day 2: Cook the pork:
Preheat oven to 400°F.
Heat a large heavy pot (such as a Dutch oven) over high; add 1/4 cup oil, onion, carrot, and celery. Cook, stirring occasionally, until vegetables start to sizzle; reduce heat to medium and cook, stirring occasionally, until vegetables are soft and lightly browned, about 10 minutes. Add the garlic, herbs, and spices and sauté for 1 minute more. Add the wine and bring to a simmer.
Place the pork on top of the aromatics and add enough stock or water to come halfway up the pork. Bring liquid to a simmer, and then cover pot with a lid or a couple layers of foil.
Transfer pot to oven and cook for 10 minutes; reduce heat to 325°F and cook until the meat is quite tender, about 3 hours. (To test for doneness, insert a slender, sharp knife into the middle of the roast; it should pull out easily.)
When meat is cooked, transfer it to a separate container, reserving the pan juices. Set a colander over a large bowl, and strain the pan juice into the bowl, pressing on the solids to extract all the liquid. Let strained pan juices until fat rises to the top, about 5 minutes. With a small ladle, skim off and discard the fat. Pour the skimmed, strained pan juices over the pork and let cool to room temperature; cover and refrigerate overnight.
Day 3: Crisp the pork and make the sauce:
One hour before you're ready to serve the pork, remove the meat from its cooking liquid and cut (while still cold) into neat 1-inch slices; set aside. Pour cooking liquid in a medium saucepan; bring to a simmer and reduce by a third. Season to taste, cover, and keep warm.
While your pork comes to room temperature, prepare the salsa verde. Line a large plate with a paper towel, and place it next to the stove, alongside a slotted spoon or "spider" spatula. In a small skillet, heat 1/2 inch of vegetable oil over medium heat. When the oil starts to look swirly, drop in a single rosemary leaf to test for readiness: if it sinks quietly to the bottom, the oil's not ready. When a leaf sizzles, but not in a frantic way, you are ready to fry.
Add the rosemary leaves to the oil and fry until the sizzling subsides, about 1 minute. Using the slotted spoon or spider, scoop the herbs from the oil and place the on the paper-towel-lined plate. Repeat with the sage leaves in the same oil; remove skillet from heat.
On a cutting board, gather the parsley leaves into a ball, holding them down on the cutting board as if they were trying to run away. Slice this parsley bundle thinly, as if it were a single vegetable. As you slice, the ball will come apart, but just bunch it back together as best you can, keep slicing, and you'll have a nice head start on the chopping that remains. Anchor the tip of the knife to the cutting board and use a paper cutter-like motion to chop away at your pile. Go over it a couple of times, then slide the knife under, like a spatula, and flip it over. Continue chopping and flipping until the parsley is finely chopped; transfer to a medium bowl.
Render the garlic a paste by either pounding it in a mortar with a pinch of salt, or with a knife on a cutting board, again with salt. When the garlic is almost a thick liquid, transfer it the bowl with the parsley; add the fried herbs and the olive oil. Stir salsa verde to combine, adding more salt or oil as needed.
To serve:
Heat a grill, grill pan, griddle, or cast-iron skillet over medium-high heat. When hot, coat the grill or pan with 1 tablespoon vegetable oil. Working in batches and adding more oil as needed, cook until well browned and crispy on both sides, about 2 minutes per side.
Pour the reduced pan juices onto a serving platter with the pork (but not over the slices or they will lose some crispness) and arrange pork slices on top. Serve with salsa verde spooned over the top, or served alongside and Enjoy!
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