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• 03 Nov 2009 20:03

  Homemade nut butter and things to do with your leftover Halloween candy Chipotle Peanut Pork Chili This was inspired by a recipe by Jane & Michael Stern. If you happen to have a batch of homemade chipotle peanut butter, use it! Otherwise add some chipotle chiles (or any other kind you like) and plain peanut butter. 1-2 pork tenderloins canola or olive oil, for cooking 1 small onion 1 14 oz. (398 mL) can diced tomatoes, or 2 fresh ripe tomatoes, diced 2 cups tomato sauce 1/2-3/4 cup peanut butter 1-2 chipotles en abodo, finely chopped 1 tsp. cumin salt & pepper to taste steamed rice, to serve with Preheat the oven to 350°F. Brown the pork tenderloin(s) well in a drizzle of oil in a skillet set over medium-high heat. Transfer the tenderloin(s) to a pan and roast for 20 minutes, or until just cooked through. Meanwhile, cook the onion and garlic in another drizzle of oil in the skillet for about 5 minutes, or until translucent. If you are using fresh tomatoes, add them and cook for another few minutes, until softened. Add the tomatoes, tomato sauce, peanut butter, chipotle peppers, cumin and some salt and pepper. Simmer for 10-15 minutes, until thickened. Slice the pork tenderloin about 1/4" thick and add to the pot; cook for another few minutes to heat through. Serve over rice. Serves 4. Parmesan-stuffed Bacon-wrapped Dates Pull the pits out of large Medjool dates and stuff with a small chunk of Parmesan cheese (about the same size as the pit); cut slices of bacon crosswise in thirds and wrap each piece around a stuffed date. Place seam-side down on a baking sheet (no need to use toothpicks) and bake at 375°F for about 10 minutes, or until the bacon is cooked through and the cheese is melty.Rigatoni Stuffed with Roasted Garlic and Goat Cheese adapted from Chef Wade Paterson's recipe-thanks Wade! 1 package (500 grams) good quality dried rigatoni 1 lb soft goat cheese ¼ cup sun dried tomatoes packed in oil (well drained) 1 head roasted garlic (optional) 1 14 oz can artichoke hearts (well drained) ¼ cup chopped fresh basil ¼ cup ground parmigiano (preferably Grana Padano) ½ cup pesto ¼ cup extra virgin olive oil Salt and Pepper Cook rigatoni in a large pot of well salted boiling water until just al dente. Drain well and immerse in cold water to stop cooking. In a food processor add cheeses, tomatoes, garlic and artichokes. Process until smooth. Add in basil and pulse until just mixed. Season with salt and pepper. Fit a piping bag with a small straight tip small enough to fit in the rigatoni. Fill bag with cheese mixture. (Alternatively, fill a large ziploc bag, seal and snip a corner off to pipe from.) Drain rigatoni well and pipe cheese mixture into rigatoni. Be careful not to overfill or the rigatoni might break. In a large bowl combine pesto and olive oil and mix well. Add stuffed pasta and toss to coat. Serve at room temperature. Store in the fridge up to 3 days. Does not freeze well.Pulled Pork Ghoulash adapted from Jamie at Home, by Jamie Oliver canola or olive oil, for cooking with 4-5 lb. pork shoulder, preferably bone-in 1 large purple onion, halved and thinly sliced 1 red pepper, seeded and chopped 1 yellow or orange pepper, seeded and chopped 2-3 hot chile peppers, seeded and finely chopped 3 cloves garlic, crushed 1 tsp. hot or 1 Tbsp. mild smoked paprika 1 19 oz. (598 mL) can diced tomatoes, undrained 1/4 cup red wine vinegar 1 Tbsp. brown sugar salt & pepper to taste ½ cup sour cream or crème fraiche (optional) Buttered egg noodles, steamed rice, or cornbread, for serving Heat a drizzle of oil in a heavy skillet set over medium-high heat and brown the pork shoulder on all sides. Transfer it to a Dutch oven or slow cooker. (If you want to cook this in the oven instead of the slow cooker, preheat it to 325°F.) Add the onions to the pan and cook until they start to turn brown; add them to the Dutch oven or slow cooker; ditto the peppers, chile peppers and garlic. Add them to the pork and onions, and add the paprika, tomatoes, vinegar and sugar as well. If you are using the oven put a lid on the pot and put it in for about 3 hours. If you are using a slow cooker, set it on low for 6-8 hours. Take the lid off and test the meat - it should pull apart easily with a fork. Remove any bones and continue cooking with the lid off if you'd like to thicken the sauce. Skim any fat from the surface, or cool the pork completely, then refrigerate it overnight; this makes it easier to pull the solidified fat from the surface, and it always tastes better reheated the next day, after the flavors have had a chance to improve. Using two forks, shred the meat and distribute it through the sauce. Season with salt and pepper. Serve over noodles, rice or split cornbread, topped with a dollop of sour cream or crème fraiche. Serves 8-10Sponge Toffee For something similar to a Crunchie bar (but far better), dip cooled chunks into melted chocolate and set on waxed paper until set. 3/4 cup sugar 1/4 cup corn syrup Line a 9?x13? pan with foil Combine the sugar and syrup in a heavy medium saucepan set over medium-low heat. (Make sure there is lots of room in the pan for the mixture to foam up when you stir in the baking soda.) Stir until the sugar begins to melt. Continue to cook, swirling the pan occasionally but not stirring, until the mixture turns a deep amber. Watch it carefully - sugar burns fast! Remove from heat and quickly stir in the baking soda. It will foam up like a science experiment! Quickly pour it into the pan and set aside for an hour, or until set. Peel off the foil and break into chunks to serve. Serves about 10. 2 tsp. baking soda

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