RecipeHive

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One Pot Creamy Mediterranean Chicken Pasta

Posted by in Shared Member Recipes

This one-pot creamy Mediterranean chicken pasta is brought to you by the five o’clock dinner scramble. You know the one. You look at the clock and suddenly realize you need to get those kids (and yourself) fed ASAP. Thankfully, this uncomplicated dish is coming to the rescue. From fridge to table, it comes together in 30 minutes flat. Briny capers and olives, bright hits of lemon, and rich cream all join forces for a sure fire way to chase away that dinner-time panic.

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Andy Ward & Jenny Rosenstrach’s Pork Shoulder Ragu

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On their blog Dinner: A Love Story, Andy Ward & Jenny Rosenstrach call this “Instant Dinner Party,” because you can make the ragu completely ahead, even a day or two before. Whether you serve it that day or reheat it for a party tomorrow, “It will make the house smell amazing,” Jenny told me, “Which, in my opinion, counts for more than flower arrangements when having dinner guests. Best of all, if there are kids coming over, and they don’t like the ragu, we can usually count on them liking the pasta with a little Parm-so it minimizes drama on that end, too.” Whatever ragu is left is a boon: over polenta, in tacos, on sandwiches, or frozen and awaiting more dinners. Recipe adapted slightly from Dinner: A Love Story (Ecco, 2012).

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Rotisserie Porchetta Recipe

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How can you go wrong with pork wrapped in fatty pork? You can’t, which makes this porchetta such a great holiday treat.

This porchetta gets a double dose of pork: a brined pork loin on top of pork belly that’s been scored and rubbed with an aromatic mixture of spices, herbs, garlic, and lemon zest. The whole affair was rolled, tied tightly, and slowly cooked on the rotisserie until the skin blistered and crackled.

You probably don’t need me to tell you how delicious this was. How can you go wrong with pork wrapped in fatty pork with crunchy skin? The impressiveness of this monster roast makes it perfect for the holiday table, but it’s so good that’ll you’ll want to eat it all year.

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Piri-Piri Meatballs

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Fresh piri-piri chiles can be difficult to find in the U.S., so for our take on a vibrant piri-piri sauce, we subbed in a fresh Fresno chile, which carries noticeable heat and a delicious fruity flavor. You can also double the sauce recipe and use it on anything from chicken to pasta the next day.

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Lake Charles Dirty Rice

Posted by in Shared Member Recipes

This recipe appears at just about every occasion in Cajun Country. Whether it’s a holiday, funeral, family reunion, or potluck dinner, you can bet there will be at least one form of dirty rice or rice dressing. At the Link family reunion in Robert’s Cove, I counted six versions, all different. The essential ingredients are few, but flavor and texture vary greatly. The main difference between dirty rice and rice dressing is that rice dressing is generally made with ground beef or pork, whereas dirty rice is made with pork and chicken livers. Many people think they don’t like liver, but when it’s balanced with other flavors, the liver taste is not overpowering. I’ve served this deeply flavored rice to many people who claim they hate liver, only to have them love it.›

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Chicken with Puebla Style Mole Sauce – (Pollo en Mole Poblano)

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In Mexico’s most iconic molé, mulato, ancho, and pasilla chiles combine with warm spices to create a velvety smooth sauce that’s ideal for spooning over chicken.

Mexico’s most iconic mole, this preparation marries mulato, ancho, and pasilla chiles with warm spices to create a velvety smooth sauce ideal for spooning over chicken. This recipe first appeared in our August/September 2012 issue with Betsy Andrews’ article The Pride of Puebla.