Dayrecipe Food Community

This is a simplified version of Havana Harry’s recipe; at the restaurant, they deep-fry the pork after braising it.

Makes 6 servings.

INGREDIENTS

• 5 1/2pounds boneless country-style pork ribs, excess fat trimmed, cut into 2- to 3-inch pieces
• 214-ounce cans low-salt chicken broth
• 1large head garlic, peeled, chopped
• 2bay leaves
• 1teaspoon salt
• 1teaspoon ground black pepper2tablespoons olive oil
• 1large onion, thinly slicedmojo sauce

DIRECTIONS Preheat oven to 400°F. Combine pork, broth, half of garlic, bay leaves, salt, and pepper in large ovenproof pot. Cover tightly; bake until pork is very tender, about 1 hour 30 minutes. Using slotted spoon, transfer pork to bowl. Boil liquid in pot until reduced to 1 1/2 cups, about 30 minutes. Return pork to pot; simmer until heated through, about 5 minutes.

Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion and remaining garlic; sauté until onion is tender and golden brown, about 12 minutes. Season with salt and pepper.

Transfer pork to plates; spoon some pan juices over. Top with sautéed onion mixture. Serve with Mojo Sauce.

Makes 6 servings.

INGREDIENTS

• 2tablespoons (1/4 stick) butter
• 1/4cup minced onion
• 2cups frozen baby lima beans, thawed
• 2cups frozen sweet corn, thawed
• 6ounces andouille sausage*, thinly sliced into rounds
• 2cups chopped seeded fresh tomatoes (about 3)
• 2tablespoons chopped fresh parsley
• 2teaspoons fresh lime juice

DIRECTIONS Melt butter in heavy large skillet over medium heat. Add onion; sauté until soft, about 5 minutes. Add lima beans, corn, and sausage; season with salt and pepper. Sauté until vegetables are cooked through, about 8 minutes. Add tomatoes and cook 3 minutes longer. Mix in parsley and lime juice. Season to taste with salt and pepper and serve.

* Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage, or smoked Hungarian sausage in these recipes.

If desired, grate a little extra Parmesan cheese for passing; a sprinkling over the soup will echo the flavor in the meatballs.

Makes 4 main-course servings.

INGREDIENTS

• 1large egg
• 2tablespoons water
• 1/4cup plain dried breadcrumbs
• 12ounces lean ground turkey
• 1/4cup freshly grated parmesan cheese
• 2tablespoons chopped fresh italian parsley
• 2garlic cloves, minced
• 3/4teaspoon salt
• 1/4teaspoon ground black pepper8cups (or more) low-salt chicken broth
• 1cup chopped peeled carrots
• 3/4cup orzo (rice-shaped pasta)
• 4cups coarsely chopped escarole (about 1/2 medium head)

DIRECTIONS Whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes.

Bring 8 cups chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium heat, thinning with more broth if desired.)

Ladle soup into bowls and serve.

This bright, piquant sauce is also delicious spooned over sautéed chicken, fish, or steak.

This recipe is an accompaniment for Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell Pepper Sauce.

Makes about 2 1/3 cups.

INGREDIENTS

• 2large red bell peppers1tablespoon olive oil
• 1/4cup chopped shallots
• 2garlic cloves, minced
• 1serrano chili or jalapeño chili, seeded, minced
• 1cup low-salt chicken broth

DIRECTIONSChar bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers.

Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; sauté until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and chicken broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)

4 to 6 servings.

INGREDIENTS