![[HomeCookin’] 10hr slow cooker dry rub pulled pork with black beans & rice. #http://t.co/3ZoXrBaaEp](http://25.media.tumblr.com/43b5514a5d4ab10404105dec1b775c6e/tumblr_mn4mi0ti771qesvhso1_500.jpg)
[HomeCookin’] 10hr slow cooker dry rub pulled pork with black beans & rice. #http://t.co/3ZoXrBaaEp
![[HomeCookin’] chipotle pork meatballs with pan roasted veggies, black beans and rice. #food #mexican #pork #eatthis #yum #nyc #cooking](http://25.media.tumblr.com/187e89c9e313be709baf944efad5a8df/tumblr_mldpykcreG1qesvhso1_500.jpg)
![[HomeCookin’] seared salmon w/ roasted sweet potato, pumpkin & bacon risotto. Holy cow, this is good!
This would have to be one of / if not the best risotto I have ever made. The flavors were rich and smokey thanks to some good quality thick cut bacon and my secret ingredient of homemade pumpkin soup added another layer of sweet & creamy goodness.
[Pre-heat] oven to 375F and roast one large sweet potato - (diced and tossed with olive oil, salt & pepper & one crushed clove of garlic) for about 20 mins until fork tender.
[Saute] about 8 slices of thick cut, peppered bacon that’s roughly chopped in a dry pan. Let the bacon get to a crispy point and then scoop onto plate - reserving the bacon fat in pan.
Add 1 carrot & 1 stalk of celery, diced into very small pieces into the bacon fat.
Saute until soft. Add a clove of crushed garlic and a cup of sliced mushrooms and saute for another 2-3 mins.
Add 1.5 cups of Aborio Rice and saute the grains and toss with any residual oil/fat.
Once you can smell the rice becoming slightly fragrant, turn the heat to medium and add a cup of broth.
I used chicken stock but you can definitely use vegetable if you prefer.
[Stir] and fold the rice into the broth until the liquid evaporates. Continue to add the stock to the risotto and stir through until the rice is al dente. (About 20 mins)
I also added the juice of one lemon and my *secret* maybe not so secret ingredient - about 2/3 cup of homemade pumpkin/carrot soup.
**You could substitute with some butternut squash soup from the carton - but fresh is probably what made this SO GOOD. /
Stir through the roasted sweet potato.
[Serve] with a squeeze of lemon juice and fresh grated parmesan!
We served ours alongside some simple seared salmon, marinated with lemon & garlic.
ENJOY!](http://24.media.tumblr.com/tumblr_mdens0wl0C1qesvhso1_500.jpg)
[HomeCookin’] seared salmon w/ roasted sweet potato, pumpkin & bacon risotto. Holy cow, this is good!
This would have to be one of / if not the best risotto I have ever made. The flavors were rich and smokey thanks to some good quality thick cut bacon and my secret ingredient of homemade pumpkin soup added another layer of sweet & creamy goodness.
[Pre-heat] oven to 375F and roast one large sweet potato - (diced and tossed with olive oil, salt & pepper & one crushed clove of garlic) for about 20 mins until fork tender.
[Saute] about 8 slices of thick cut, peppered bacon that’s roughly chopped in a dry pan. Let the bacon get to a crispy point and then scoop onto plate - reserving the bacon fat in pan.
Add 1 carrot & 1 stalk of celery, diced into very small pieces into the bacon fat.
Saute until soft. Add a clove of crushed garlic and a cup of sliced mushrooms and saute for another 2-3 mins.
Add 1.5 cups of Aborio Rice and saute the grains and toss with any residual oil/fat.
Once you can smell the rice becoming slightly fragrant, turn the heat to medium and add a cup of broth.
I used chicken stock but you can definitely use vegetable if you prefer.
[Stir] and fold the rice into the broth until the liquid evaporates. Continue to add the stock to the risotto and stir through until the rice is al dente. (About 20 mins)
I also added the juice of one lemon and my *secret* maybe not so secret ingredient - about 2/3 cup of homemade pumpkin/carrot soup.
**You could substitute with some butternut squash soup from the carton - but fresh is probably what made this SO GOOD. /
Stir through the roasted sweet potato.
[Serve] with a squeeze of lemon juice and fresh grated parmesan!
We served ours alongside some simple seared salmon, marinated with lemon & garlic.
ENJOY!
Last night was a perfect mix of friends, fun and feasting!
My best friend Ali and her fiance Ben are leaving for Australia next week and so I invited them over for a delicious Mexican Feast.
With Kit and another bestie, Ericka the night was full of laughs and amazing food.
Slow cooked pulled pork tacos w/ caramelized pineapple, cabbage slaw, salsa, black beans & queso fresca & spicy crema.
I marinated my pork shoulder for 12 hours overnight with olive oil, lime, hot sauce, maple syrup, garlic, jalapenos & paprika.
Set it on LOW for 10 hours in the slow cooker on top of some onions and went to work!
Cabbage Slaw: Finely slice red cabbage, add a handful of chopped cilantro, juice of one lime, a swirl or two of olive oil and lots of salt. Mix and let flavors marry…
Black Beans In a pot, saute a clove of garlic in 1/4 cup of slow cooked pork juices/oils. (Scoop some from the slow cooking pork) Add 2 cans of drained black beans and simmer on low for 20 mins. Stir when needed. To finish, stir through a handful of chopped green onions and sprinkle with queso fresco.
Caramelized Pineapples In a pan, heat up some more of the pork oils/juices until it reduces and starts getting a little thick. Add a cup of diced pineapple (fresh is best if you can) and let simmer in the juices. Add a swig of beer, some salt and simmer until the liquid has evaporated. The pineapple should have some delicious brown color to it.
SERVE: the slow cooked pork with corn tortillas, salsa, cilantro, radishes, queso, hot sauce spiked sour cream & limes.
HomeCookin’- slow cooked pork loin served w/ charred tortillas, black beans, slaw and Kit’s guacamole. Worth the wait!
#food #foodporn #mexican #pork #tacos #eastvillage #cooking (Taken with Instagram at East Village)
