Saturday night – 06/20/2015

Earlier in the week I made a pork dish in the pressure cooker with a jar of tomatillo salsa as the liquid. It came out so good I tried to strike gold twice by making something similar for Saturday night dinner. The reviews were pretty good though I ended up using a “green chili” sauce instead of the tomatillo salsa.

Menu
Braised Country-Style Pork Ribs with Green Chili
Macaroni and Cheese
Sauteed Baby Kale with Bacon
Ted’s Focaccia

Rhubarb-Cherry Compote with vanilla ice cream

Notes
6 gathered for dinner this week (6 adults; no kids).

Ted made the mac & cheese and had the follow notes for me: yellow cheddar and regular elbows in the future.

For the kale I cooked some Guajillo and Caramelized Shallot jam, aka as “red matter” by Ted, in bacon fat. I added 2 bags of baby kale from the farm stand near work along with 1/4 cup of water and a generous pinch of kosher salt. Covered for 10 minutes, stir, cook for 5 more minutes. Then drizzle with a bit of lemon juice and add back about 1/4 cup of cooked bacon pieces.

The compote for dessert used rhubarb from our Mass. Local Food delivery a couple of weeks back, and cherries I pitted and frozen last year when they were on sale. It came together very quickly, set-up nicely without the use of a thickener and was great on store bought ice cream.

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