Roast Pork Hash

After eating the Roast Pork Shoulder for several days in a row for lunch and dinner, both Porgy and I were getting bored with it so I had to figure out what to do with the 2-lb meat leftover. I remembered reading a NYTimes article on hash and, interestingly enough, one of the recipes was called Country Pork and Apple Hash which uses Pernil-style Roast Pork. Unfortunately, since I do not have any cast-iron pan, I had to use my non-stick pan to cook the hash so it was hard to get the meat and potatoes crisped. All in all, it was a delicious dish and it was specially satisfying to be able to eat it with a sunny side-up egg on top for a Sunday brunch.


Ingredients:
4 large russet potatoes, peeled and diced
Salt
4 tablespoons unsalted butter
2 onions, minced
2 pounds roast pork, leftover or pernil from Latin American restaurant
1/2 cup chicken broth
4 sprigs thyme, leaves only
Poached or sunny-side-up eggs, for serving

Directions:

• In a large pot, cover potatoes with cold salted water, bring to a simmer and cook until barely tender (do not overcook, or boil rapidly). Drain.
• Melt butter in a very wide skillet. Add onions and cook, stirring, until softened and golden around edges, about 10 minutes. Add pork and broth; cook over medium-high heat for 3 to 5 minutes, stirring occasionally. Add potatoes and thyme leaves and cook, stirring occasionally and pressing mixture in pan until hot and edges are crisped. Serve topped with eggs, if desired.

Ground Turkey and Potatoes in Masala Curry Sauce

I made this dish last night because it's simple to make and super tasty. I don't really know what to call it because I just made it using a couple of Shan Indian spice mix - Chana Masala and Achar Gosht Curry. I am sure you can make a similar dish with other Shan spice mix combination.


Ingredients:
1/2 lb of ground turkey
2 lb potatoes, peeled and cut into small cubes
2 tsp Shan Chana Masala Mix
3 tsp Shan Achar Gosht Curry Mix
3 green onions, chopped
small bunch of parsley, roughly chopped

Directions:

• In a large pan, stir fry the ground turkey with 2 tablespoons of olive oil on a medium high heat. Remove the meat aside when cooked.
• In the same pan, cook the potatoes with a quarter cup of water in a low medium heat for 10-15 minutes. Stir the potatoes occasionally so it will not stick on the bottom of the pan.
• Add in the Chana Masala and Achar Gosht Curry Mix and mix some more.
• Adjust seasoning with salt, pepper and sweet paprika.
• Stir in the green onions and parsley.
  

Simple Roasted Turkey Breast with Potatoes and Peas

A simple and healthy dinner.


Ingredients:
turkey breast
baby potatoes
rosemary, (1 tablespoon, chopped)
olive oil
salt & pepper
peas

Directions:

• Preheat the oven to 375F
• Rinse the turkey breast with cold water and pat dry
• Season the turkey breast liberally with salt & pepper and coat with olive oil
• Cut the baby potatoes into quarters, rinse and pat dry
• Toss the cut potatoes with olive oil, chopped rosemary, salt and pepper
• Bake the turkey breast (covered with aluminum foil in the first 25 minutes) and potatoes for 45 minutes.
  
• Trim the peas and blanch
• Serve and enjoy

Brunch at Serpentine

I had a nice brunch with Craig, Mo-Fo duo and ShunBun. We were planning to go to Just For You Cafe but the wait time was over 1.5 hour so we decided to cross the street and checked out Serpentine.


Strawberry Buckwheat Pancake with toasted walnuts, whipped cream and maple syrup (to share...)


Savory bread pudding with Zoe's smoked ham, swiss cheese, sage, roasted onion and green salad


Fritata with fontina cheese, asparagus, roasted red pepper & caper relish, arugula and crispy potatoes


Fried oyster and egg benedict with bernaise sauce, corn bread and crispy potatoes


Baked eggs with black eyed peas, spring onion, green garlic, baby spinach, herb & grana padano cream and corn bread


Flannel hash of prather ranch beef brisket with chiogga beets, crispy potatoes, horseradish crème fraiche, poached eggs and grilled ny rye