|
Slow Roasted Herb and Spice Cured Pork
Shoulder
Ingredients:
1 4-5 lb. boneless, skinless pork shoulder, not rolled or tied
2 Tbsp. coriander seeds
1 Tbsp. whole black peppercorns
12 whole cloves
1 Tbsp. sea salt
2 bay leaves, crumbled
2 Tbsp. fresh rosemary leaves, coarsely chopped
6 cloves garlic, thinly sliced
With a sharp knife, score the pork fat in a cross-hatch pattern.
Combine the coriander seeds, peppercorns and cloves in a coffee grinder or
mortar and pestle. Grind coarsely and combine with the salt, bay leaves,
rosemary and garlic. Spread half the mixture in the bottom of a glass or
non-corrodible pan and place the pork on top. Cover with the remaining
mixture. Cover and refrigerate overnight.
Preheat the oven to 250°F. Wash the pork and pat dry. Place fat side up in
a baking pan and bake for 6 hours - that’s right, 6 hours. Let rest for 15
minutes before slicing.
The carb count is actually negligible because the spices are washed
off.
Feta and Olive Meatballs
Ingredients:
1/2 cup chopped parsley
2 Tbsp. finely chopped onion
1 lb. ground lamb or beef
1/2 cup crumbled feta cheese
1/2 cup pitted green olives, coarsely chopped
2 eggs
2 Tbsp. Tabil spice mixture or 1 tsp. dried oregano
Combine all the ingredients with your hands and shape into 16 meatballs.
Place the meatballs about 2-inches apart on a baking sheet and broil, about
3-inches away from the heat until browned on top. Turn over and broil on
the other side.
You don’t really need any salt in this recipe as the feta and olives
provide enough. You can also fry the meatballs in olive oil, but I think
broiling is easier! Try the spice mixture. It tastes great in the
meatballs.
Roasted Chicken with Prosciutto and Green Olives
Note: Serves 3-4. Total carb count 20
Ingredients:
1 free-range chicken, 3 1/2-4 lbs.
salt and pepper
1/4 lb. Prosciutto, in one piece, diced into 1/2-inch cubes
1/3 cup shallots, minced
2 cloves garlic, minced
1/2 cup whole green olives, unpitted
1/2 cup white wine
salt and pepper to taste
Preheat the oven to 350°F.
With a sharp heavy knife, split the chicken down the backbone and open it
up. Turn it breast side up and flatten with the palm of your hand. Cut a
slit in the skin at the bottom of the breast and slip the “ankles” of the
chicken through the slit. Sprinkle liberally with salt and pepper. Transfer
the chicken, breast side down, to a lightly oiled roasting pan. Bake for 45
minutes. While the chicken is baking, prepare and combine the prosciutto,
shallots, garlic and olives.
Remove the chicken from the oven and transfer to a plate. Remove any
accumulated fat from the roasting pan. Scatter the prosciutto mixture
evenly in the roasting pan and add the white wine. Place the chicken skin
side up into the pan. Bake for 45 minutes longer.
Remove the chicken from the pan. Either carve the chicken or cut it up into
serving pieces. Pour the prosciutto mixture over the chicken and
serve.
|
