Cook Like a Rock Star - Anne Burrell [54]
3 While the ribs are browning, put the onions, carrots, celery, mushrooms, and garlic in a food processor and purée to a coarse paste; set aside.
4 When the ribs are very brown on all sides, remove them from the pan. Ditch the fat, add a bit of fresh olive oil, and add the puréed veggies to the pan. Season generously with salt and cook over medium-high heat until the veggies are very brown and a crud has formed on the bottom of the pan, 8 to 10 minutes. Scrape the crud and let it reform. Don’t rush this step.
5 Add the tomato paste and prepared horseradish and cook, stirring frequently, until it starts to brown, 1 to 2 minutes.
6 Add the wine, bring it to a boil (BTB), and stir frequently to scrape the crud from the bottom of the pan (this is the big-money flavor). Continue cooking until reduced by half, 3 to 4 minutes.
7 Return the ribs to the pan and add enough water to barely cover the meat. Toss in the bay leaves and thyme bundle, cover the pan with aluminum foil, and cook in the oven for 2½ hours. Check the ribs every 45 minutes to make sure they are still covered in liquid; if the liquid has reduced too much, add more water. Turn the ribs after about 1 hour and continue cooking.
8 Remove the foil during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When the meat is done it should be very tender but not falling apart. To serve, remove the bay leaves and thyme bundle and spoon the sauce over the ribs and sprinkle with the chives and freshly grated horseradish for an extra kick.
Here’s the beef!
Pork Milanese & Escarole Salad with Pickled Red Onions, Hazelnuts & Pecorino
SERVES: 4 • TIME: ABOUT 1½ HOURS, MOSTLY UNATTENDED
To me, absolutely anything fried is delicious. In this recipe I take a traditional crispy, crunchy, salty, fried preparation for chicken and apply it to pork. I serve the pork with escarole—the unsung hero of the salad world (I’m on a mission to popularize escarole). Then I toss some chopped nuts and pickled onions into the mix. My mouth is so excited it just doesn’t know which way to go; there’s crispy pork, crunchy escarole, salty sweet nuts, and bright acidic onions. So many different things are going on in this dish that even though it’s super-easy to make, it’s also incredibly exciting to eat!
MISE EN PLACE
FOR THE ONIONS
¾ cup red wine vinegar
1 tablespoon kosher salt
1½ teaspoons sugar
2 or 3 shots of Tabasco or other hot sauce
1 red onion, sliced into very thin rings
FOR THE PORK
1 cup all-purpose flour
2 large eggs, beaten with 1 tablespoon water
1½ cups panko (Japanese bread crumbs)
½ cup freshly grated Parmigiano
4 thick-cut boneless pork chops, butterflied and lightly pounded
Kosher salt
Extra virgin olive oil
FOR THE SALAD
½ cup freshly grated Pecorino
½ cup hazelnuts, toasted
2 tablespoons fresh Italian parsley, chopped
Pickled Red Onions (recipe below)
Extra virgin olive oil
FOR THE ONIONS
In a medium bowl, combine the vinegar with ½ cup cold water. Add the salt, sugar, and Tabasco and stir. Add the sliced onions and let sit for at least 1 hour.
FOR THE PORK
1 Set up your standard breading procedure: one bowl with the flour, one with the egg-water mixture, and one with the panko and grated Parmigiano combined. Have a baking sheet handy to hold the pork after breading.
2 Season the pork with salt. Using one hand for dry ingredients and one hand for wet, take each piece of pork through the breading procedure: Dredge it lightly in the flour, shake off the excess, dip it in the egg wash, then pack on the panko. Lay the breaded pork on the baking sheet and refrigerate for at least 1 hour.
3 Preheat the oven to 200°F.
4 Pour ½ inch of olive oil into a large sauté pan and bring to medium-high heat. Set up your drying situation next