Pork and Pineapple Fried Rice

For those who read my blog, you might be wondering where the heck I have been. Did the holidays swallow me hole? Did I bake so much I never want to see a chocolate chip again?

The true reason from my c absence is ironic really. I have been eating take out and going to restaurants the past 2 weeks BECAUSE I love to cook so much. Because I spend more time in my teeny, tiny kitchen than any other room in the house, we finally decided to redo it! Truly my dream come true.

I always try to be positive. There are those without a kitchen, or kitchens smaller than mine (although I have yet to see them). But, the terrible, outdated countertops and dirty linoleum floor had annoyed me to the point of insanity. And although I will still have a small space for my hours of cooking, it will be a pretty space. Which, truly, is all I can ask for!

My dear brother-in-law (thank you, John!) and husband (thank you, Rob!) put in new, gorgeous ceramic tile while I was on a work trip,  then my husband and I put in new trim and threshholds, put in new hardware, painted the walls a beautiful neutral color, and now the kitchen is plugged back in and back in business (no more appliances in the dining room, thank goodness!). The final step is in the beginning of February – new granite countertops.

Instead of boring you with fragments of photos, I will wait until the renovation is complete so I can give full before and afters.

Before the demo of 2011 began, I got one last recipe in – leading the way for many nights of Chinese takeout.

I am actually embarrassed to admit that since I couldn’t find Chinese sausage (does anyone know where I can find it? Findley market perhaps?), I substituted lil’ smokies. Sad, I know, but I figured it would have the same smokiness that the Chinese sausage supposedly has.

Despite my desperate substitution, the dish was amazing! Make sure to use a wok and let the rice sit for a minute to get the crusty edges that will soon become your favorite part of the dish. This one is a quickie, and can be easily done on a weeknight. Thanks to Food & Wine for this home version of take out – much better than any takeout I have had (and now I am officially a connoisseur!).

So, hears to my kitchen being open once again, and a newer kitchen on the way!

PORK AND PINEAPPLE FRIED RICE
4-6 servings

1/4 cup low-sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
3 tablespoons canola oil
4 ounces ground pork
3 small Chinese sausages (5 ounces), thinly sliced
3 scallions, white parts minced and green parts sliced
1 tablespoon minced fresh ginger
1/2 teaspoon minced garlic
1 hot red chile, seeded and minced
4 cups cold cooked jasmine rice or other long-grain white rice
1/4 cup cilantro leaves
1/4 cup finely diced fresh pineapple

1. In a small bowl, whisk the soy sauce with the hoisin and vinegar. Heat a wok or large skillet. Add the oil and heat until smoking. Add the pork and Chinese sausages and cook over high heat, stirring, until the pork is lightly browned, about 2 minutes. Add the minced scallion whites, ginger, garlic and chile and cook until fragrant, about 1 minute. Add the rice, breaking up any lumps with your hands as you add it to the wok, and stir-fry until heated through and lightly browned in spots. Stir the hoisin-soy sauce, add it to the wok and stir-fry until nearly absorbed, about 2 minutes. Stir in the scallion greens, cilantro and pineapple. Transfer the fried rice to bowls and serve.

Asian-Style Braised Short Ribs

There is nothing like seasonal cooking – pumpkin dishes in the fall, slow cooked meat and stews in the winter and grilling out in the spring and summer. So, as the weather here in Cincinnati starts to get warmer, my slow cooked Sundays will slowly turn into grill out nights.

Therefore, I will write what is most likely my last slow cooked meal. This is a great twist on traditional short ribs – the lemongrass, ginger, hoisin, orange juice and soy sauce give it a unique Asian flair. It is less work than you would think. Like traditional slow cooked meals, there is about 30 minutes of work up front, then you just put it into the oven and let it cook, unattended.

This particular recipe originates from Emeril, whose frequent visits to Hawaii inspired this dish. His unique balance of sweet and spicy give a great depth of flavor.

ASIAN-STYLE BRAISED SHORT RIBS
4 Servings

5 pounds beef short ribs
1 cup soy sauce
1/4 cup rice wine vinegar
3 cloves garlic, peeled and smashed
1 5-inch stalk lemongrass, halved and smashed
1 tablespoon peeled and minced fresh ginger
1/2 cup light brown sugar
4 cups water
1/2 cup sliced green onions, white parts only
3/4 teaspoon crushed red pepper flakes
1/4 cup fresh orange juice
1/4 cup hoisin sauce (find in the international aisle in your grocery store)
2 tablespoons fresh lemon juice
Jasmine rice, for serving
2 teaspoons finely grated orange zest, for serving

Preheat the oven to 350 degrees. In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.

Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees.

Skim the fat from the cooking liquid and discard. Add the hoisin sauce to the liquid and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons orange juice and the lemon juice.

Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes or until the short ribs are heated through and slightly glazed. Serve over jasmine rice. Season each portion with the grated orange rind, if desired.