Sunday, May 31, 2009

Polish Pork Ragu

A year ago I had my grandparents come to my place for the first time and whenever I think of them I think of my Pop's great wine and bbq sauce (the southern in us) and gnocchi, galombkis, kelbasi and sourkraut (the polish in us)...  I wanted something really special to share with them... So, I decided to make homemade gnocchi and pork ragu. Needless to say; it was a hit!

- Pork - Ragu -

1 Pork Tenderloin (around 1.5 lbs)
1/4 lb. Pancetta
1 med Spanish Onion finely chopped
2 cloves Garlic minced
1 cup Red Wine
1 bunch fresh Parsley chopped 
1 tsp. dried Basil chopped
1 tsp. dried Thyme
      2 cans diced Tomato
2 cans Tomato Sauce
     Olive Oil
     Salt and Pepper

- Take a stock pot and place oil to lightly coat and place on med/high heat
- Salt and pepper tenderloin
- Once pot gets hot place add the tenderloin; sear on all sides
- Take out once seared and set aside
- Add onion and stir, cook til tender
- Add garlic and stir for one min. careful not to burn
- Add wine and deglaze
- Add canned tomatoes and herbs
- Replace with tenderloin and turn to simmer 
- Simmer about 2 hours or until tenderlion is fork tender

- Once tender take tenderloin out
- Let tenderloin cool to touch and flake
- Place back in sauce and reheat about another 30 min.
* Note: if sauce is thick either add some pasta water from gnocchi or some more wine to get to correct consitency

- Gnocchi -
1.5 lbs peeled potatoes (about 3 medium sized potatoes)
1 cup flour
1 egg, well beaten
*Special equiptment: Potato Ricer

- Peel and slice potatoes cover with cold water and place on high
- Once it starts to boil; boil for10 min or untill you poke with a fork & they fall off (don't over boil; causes sticky gnocchi)
- Pour in colendar; reserve 2 cups water to place in sauce if need to thin
- Take a cooke sheet and rice potatoes
- Spread out and sprinkle with salt; let cool for 20 min.
- Pour egg over potatoes
- Sprinkle with flour and kneed
- Kneed and add more flour by the tablespoons if needed
- Once it colds a cooke dough like consistency roll in a ball & cut in fours & fours again
- Put in corner of pan and sprinkle flour on the remaining surface
- Make a floured surface to roll (This is a good time to take a large pot and place to boil *Remember to add salt
- Take a triangle and gently roll out to a long rope; 1/4in thickness
- Take a paring knife and cut 1/4in peices
- Place on baking sheet
- Once all are rolled and cut add to boiling water in batches (about 12-15 at a time)
- Once they start to float let boil another 1-2 min.
- Take a strainer and gently remove
(If your making just the gnocchi add to a sheet with papertowels.  Once all batches are done remove paper towels and place in freezer.  Once frozen place in a bag and when you want to use them boil like above)
- Add to sauce
- Once all are added to sauce stir and cook 10 min.
- Serve with a sprinkle or parm

Friday, May 29, 2009

Southern Fish Stew

Southern Style Fish Stew
****Enjoy with some crusty bread on a rainy night!****

1/4 Ib. Pancetta cubed
3 cloves Garlic
1 Onion chopped fine
4 cups milk
1/2 cup clam juice
3 Potatoes cubed
1 Can Creamed Corn
Salt and Pepper
1. lb. White Fish of choice (I like Haddock)
4 eggs

* In stock pot add tsp oil over med/high and add pancetta - cook till done
* Add onion - cook till soft and add garlic stirring not to burn for one min.
* Add milk and clam juice
* Add potatoes and cook on simmer until potatoes are tender
* Add 1 can Creamed Corn and stir to combine adding salt and pepper to taste
* Add White fish cook additional 15-20 min until no longer clear
* Crack Eggs on top and top with salt and pepper simmer 10 min until eggs are cooked