Pork and Red Cabbage
This weekend felt like spring! The thermometer hit the mid-fifties. I did not even need a jacket to run around outside. After such a long, cold winter, running around outside is all I wanted to do! This is also the weekend that The Watchmen hit the box office. My book club read The Watchmen last month, in advance of the movie, and a few of us got together yesterday to go see it (It was awesome, BTW, and mostly true to the story).
Before we caught the Sunday night showing, everyone met at my house for dinner. I started by thinly slicing a small red cabbage and two red onions. Michele helped me shred a few Jonas Gold apples, and soak raisins in warm water. I sautéed the mixture in olive oil, and after about five minutes, I deglazed with apple cider vinegar. Then I added about a cup of white wine and transferred the whole thing to a casserole to cook in a slow (250 degrees) oven for the rest of the afternoon.
Next Michele and I went out to pick up some pork… after a visit to the Italian deli, we came home with sweet sausage links and pork rolls, which are pork loin with spinach, breadcrumbs, garlic and mozzarella cheese rolled inside. We also came home with biscotti and St. Joseph’s pastries. (A St. Joseph’s pastry is a special pastry stuffed with custard made from lemoncello, and/or canolli cream. In the U.S., you can only find them between Lent and Easter.)
I stopped in the beer store and picked up a six-pack of Newcastle and we came back to my house to finish cooking.
First I seared, then poached the sausage in the beer with garlic slices, bay leaves and whole peppercorns. Then I removed the sausage from the pan and sliced it into rings. I strained the poaching liquid, reserving the sauce and the garlic. I then took the sliced sausage and returned it to the pan to sear, ultimately adding the strained liquid back to deglaze into a thick sauce.
Next I took the pork rolls, seared them in a hot pan on either side, and brought them to 150-degrees in the oven.
Ronnie came by shortly after everything finished cooking. We had pork roll, braised cabbage, and seared sausage for dinner.
Before we caught the Sunday night showing, everyone met at my house for dinner. I started by thinly slicing a small red cabbage and two red onions. Michele helped me shred a few Jonas Gold apples, and soak raisins in warm water. I sautéed the mixture in olive oil, and after about five minutes, I deglazed with apple cider vinegar. Then I added about a cup of white wine and transferred the whole thing to a casserole to cook in a slow (250 degrees) oven for the rest of the afternoon.
Next Michele and I went out to pick up some pork… after a visit to the Italian deli, we came home with sweet sausage links and pork rolls, which are pork loin with spinach, breadcrumbs, garlic and mozzarella cheese rolled inside. We also came home with biscotti and St. Joseph’s pastries. (A St. Joseph’s pastry is a special pastry stuffed with custard made from lemoncello, and/or canolli cream. In the U.S., you can only find them between Lent and Easter.)
I stopped in the beer store and picked up a six-pack of Newcastle and we came back to my house to finish cooking.
First I seared, then poached the sausage in the beer with garlic slices, bay leaves and whole peppercorns. Then I removed the sausage from the pan and sliced it into rings. I strained the poaching liquid, reserving the sauce and the garlic. I then took the sliced sausage and returned it to the pan to sear, ultimately adding the strained liquid back to deglaze into a thick sauce.
Next I took the pork rolls, seared them in a hot pan on either side, and brought them to 150-degrees in the oven.
Ronnie came by shortly after everything finished cooking. We had pork roll, braised cabbage, and seared sausage for dinner.
Comments