Sweet Potato and Pork Hash

Here's a great easy to make dinner (come on, with bacon of course it's terrific!)  If  made a day or two before it improves as the flavors really get a chance to marry.  If made a head of time I like to heat in a hot pan and develop a crust, yum!  Add a poached egg on top and you've got a world class breakfast.  Enjoy!

1# pork country ribs, cut into 1" pieces
seasoning mix- brown sugar, coffee, chili powder, garlic powder, onion powder, thyme, oregano, ground mustard, paprika

6 oz. Bacon, diced
2 oz. Olive oil
1 onion, diced
2 cloves garlic, minced
1 carrot, peeled and diced
1 celery stock, diced
2 sweet potatoes, diced and blanched

1 red bell pepper, diced
1/4 C. chicken stock (broth)
1 Tbsp fresh Thyme, chopped
1 Tbsp. Fresh sage, chopped
Kosher salt, to taste
Fresh cracked black pepper, to taste

Combine seasoning mix in a bowl and generously rub the pork ribs with it. Place ribs in a baking pan and cover with foil.  Place in a preheated 250F oven.  Cook for 3 hours til fork tender.

Heat large frying pan over medium high flame.  Add bacon and cook to golden brown.  Remove bacon and reserve on plate lined with paper towel.  To bacon fat add oil and then add onion, carrot, and celery, mix and sweat for 2-3 minutes.  Add garlic and cook another minute.  Add bell pepper, potato, and herbs.  Add stock and return cooked pork back to mixture.  Stir to make sure everything is well combined.  Taste and correct seasoning with salt and pepper to your liking.  Serve and enjoy!

Weekly Menu July 25th - July 29th

Monday-
Sauteed Kale, Mushroom, and Carrots
Baby Greens and Beet Salad with Lemon-Honey Vinaigrette

Tuesday-
Pesto Crusted Salmon
Oven Roasted Asparagus with Shaved Egg

Wednesday-
Moroccan Lamb with Rice
Zucchini and Summer Squash Medley

Thursday-
Hamburger Salad
Sweet Potato Fries

Friday-
"Steak and Red Wine Night"

Weekly Menu July 10th -July 15th

Sunday-
Broccoli Puree
Pork and Sweet Potato Hash
Baby Kale Salad with Roasted Garlic Vinaigrette

Monday-
Tuscan Kale and Mushroom Sauté
Roasted Carrots with Honey and Chiles

Tuesday-
Oven Roasted Salmon with a Chimichurri Sauce
Chopped Romaine Salad with a Citrus Herb Vinaigrette

Wednesday-
Ratatouille with Basmati Rice

Thursday-
Fresh Guacamole
Shredded Chicken Tacos with Salsa Fresco
Green Salad with a Tequila-Lime Vinaigrette

Friday-
Belvedere Martinis
Grilled Hangar Steak with Caramelized Balsamic and Soy Onions
Oven Roasted Brussels Sprouts
Zucchini and Summer Squash Gratin

Weekly Menu - June 26 - July 1

Sunday-
Turkey and Sun-dried Tomato Meatloaf
Roasted Brussels Sprouts
Summer Squash with Parmesan

Monday-
Spicy Curry Chicken with Basmati Rice
Vegetable Medley Sauté

Tuesday-
"Catcher's Catch, Can" Night

Wednesday-
Vegetable Pasta

Thursday-
Garlic Mussels and White Fish in a Tomato Fume
Baby Greens Salad with a Herb Vinaigrette

Friday-
Oven Roasted Beef Tenderloin with a Cabernet Demi-Glace
Braised Wild Mushrooms with Garlic and Thyme

Chimichurri Rice

I was in Trader Joe's this morning and saw this in the frozen food isle and thought, "how would I make this?" So, here it is.  I am serving this with a Fisherman's Stew, which will be packed with fresh fish, mussels, calamari, and scallops.  I think the two should go great together. Enjoy!

1 Tbsp. Butter
2 Tbsp. Olive Oil
1 C. Basmati Rice 2 C. unsalted Chicken stock (broth is fine)
2 shallots, minced
1 Roma Tomato, diced 
1 tsp. tomato paste
1" piece of Ginger, peeled and grated
3 big cloves Garlic, peeled and minced
1 Tbsp. fresh Lime juice
1 tsp. Chili Powder
pinch of Cayenne powder
1 bay leaf
Kosher Salt and fresh cracked black pepper, to taste
1 C. Cilantro, finely chopped
1/2 C. frozen peas, thawed

In a heavy bottomed pot heat the butter and oil over med-high heat.  Add shallots, sweat to translucent.  Add ginger and garlic, cook 1 minutes.  Add rice, mix well and cook over med-high heat stirring often, 4-5 minutes. (this brings out a beautiful toasted flavor in the rice). 
Add tomatoes and tomato paste, mix well, increase heat to high and add stock and lime juice. Add chili powder, bay leaf, and cayenne. Add salt and pepper.  Taste cooking liquid (it should taste like very flavorful soup).  Cover and cook 15-20 minutes until all liquid is absorbed and rice is tender.  Remove from heat, keep covered and let sit for 5-10 minutes.  Remove bay leaf, discard.  Add cilantro and peas, mix with a fork to incorporate.  Serve and enjoy!

Weekly Menu: June 18-June 24

Saturday-
Party in "The Belt" - Food Trucks, Art, and Music!

Sunday-
Father's Day- Dinner out, Downtown Detroit

Monday-
Smoky Butternut Squash with Fennel and Onions
Baby Arugula Salad with a Honey-Lemon Vinaigrette

Tuesday-
Seared Salmon Salad with Citrus-Herb Vinaigrette
Pickled Red Onions
Rosemary and Garlic Fingerling potatoes 

Wednesday-
Fisherman's Stew
Chimichurri Rice
Broccoli

Thursday-
Pasta Bolognese
Chopped Romaine Salad with Roast Garlic and Parsley Dressing

Friday-
Dinner out with Friends

Smoky Butternut Squash with Fennel and Onions

The other night I was through the frig and saw the fennel and bacon and threw this together.  I ate it as a main dish, but it absolutely would complement so many other main dishes. Vegetarian?  Omit the bacon and use good olive oil- you are good to go.  I think this mixture would also make an interesting crustini or bruschetta (sliced baguette, splash of olive oil and some arugula). The bacon gave a nice smoky note and the fennel, squash and sage are classic flavor combinations. Enjoy!

8oz good smoked Bacon
1 Butternut Squash, peeled and diced into 1" cubes
1 large sweet Onion, peeled and sliced
1 bulb fennel, trim top and sliced
2 tbsp.fresh sage, chopped
shaved parmesan, to taste
salt and fresh cracked black pepper, to taste

Preheat over to 425⁰F

On baking sheet arrange bacon, place in oven and roast to golden brown (not crispy), 20-25 minutes.  In a large mixing bowl, combine squash, fennel, and onions.  Reserve on the side. Remove bacon from oven and reserve on a plate lined with paper towel. Very carefully pour bacon drippings onto squash mixture.  Toss gently with kitchen spoon. Season with half of the sage, salt and pepper.  Pour mixture back onto the same sheet you cooked the bacon on.  Place into the oven and cook for 20 minutes.  Remove, toss with the spoon and place back into the oven for another 15-20 minutes until nice and golden brown.
While squash is browning, chop bacon into l" pieces and reserve.  Once squash is done remove from oven, add chopped bacon and second half of the sage, mix well.  Plate and top with fresh shaved parmesan cheese.  Serve and enjoy!