Pork Lettuce Wraps with Pineapple Salsa

Posted on August 2, 2016 by admin
Pork Lettuce Wraps with Pineapple Salsa
Serves 6
Try something new for dinner. These are easy to make and fun to eat!
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For the wraps
  1. 4-pound pork shoulder with fat, cut into 1 1/2" cubes
  2. 2 tablespoons dark soy sauce
  3. 2 tablespoons light soy sauce
  4. 1 1/2 teaspoons five spice powder
  5. 1 yellow onion
  6. 2 bay leaves
  7. 4 cloves garlic, peeled
  8. 1 cinnamon stick
  9. 2 pods star anise
  10. Zest of one orange
  11. 2 tablespoons sweetened condensed milk
  12. 1 tablespoon brown sugar
  13. 1/4 cup coconut oil
  14. 2 1/2 cups water
  15. 2 heads bibb or green leaf lettuce
For the Salsa
  1. Salsa
  2. 1 pineapple, peeled, cored and diced
  3. 1 cup daikon radish, coarsely grated
  4. 1/2 red onion, diced small
  5. 1/2 Thai red chili, seeded and minced
  6. 1 cup cilantro leaves, chopped
  7. Juice of one lime
  8. Juice of one orange
Instructions
  1. Toss pork with soy sauces and five spice powder. Cover and chill 30 minutes while prepping remaining ingredients.
  2. Slice one small slit on the ouside of each onion half. Insert a bay leave into each slit, then stud each onion with two garlic cloves.
  3. Add onion and remaining ingredients to a 5 1/2 qt. Dutch oven, along with the pork. Bring to a boil and skim the surface of any foam. Reduce the heat to a rapid simmer and cook, uncovered, for 2 hours, or until all the liquid is evaporated and the pork is cooking in melted fat. Remove from heat and let cool to room temperature. If making this recipe ahead of time, the pork can be refrigerated overnight at this stage.
  4. For the salsa, combine all ingredients together. Season to taste with salt and pepper as needed. Cover and chill. Meanwhile, separate large leaves from the lettuce, then rinse and dry thoroughly.
  5. Preheat oven to 400 F.
  6. Lift the pork out of the Dutch oven with a wire skimmer or slotted spoon and place in a bowl. Discard the onion, spices and any other solids from the pot. Reserve 2 or 3 tablespoons of fat. Wipe out the pot.
  7. Loosely shred the pork into large chunks. Return it, along with the reserved fat, to the Dutch oven. Cook 20 minutes or until well-browned. Remove from the oven and let cool slightly.
  8. Assemble the wraps by topping lettuce leaves with the pork and salsa.
Notes
  1. Recipe courtesy of Le Creuset America, © 2016
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Peanut Butter

Posted on July 20, 2016 by admin
Peanut Butter
This classic sandwich spread contains just one ingredient--peanuts!
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Total Time
10 min
Total Time
10 min
Ingredients
  1. 3 cups (420 g) unsalted roasted peanuts
Instructions
  1. Pour nuts into the Vitamix container and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High, using the tamper to push the ingredients into the blades.
  4. In 1 minute, you will hear a high pitched chugging sound. Once the butter begins to flow freely through the blades, the motor sound will change from a high pitch to a low laboring sound. Stop machine.
  5. Store in an airtight container. It can also be frozen for longer storage.
Notes
  1. CAUTION: Over processing will cause overheating to your machine. Do not process for more than 1 minute after mixture starts circulating freely. For recipe variation, see Cashew Nut Butter and Almond Butter recipes.
  2. This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.
  3. Recipe courtesy of Vitamix®
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Balsamic Strawberries with Ricotta Cream

Posted on July 13, 2016 by admin
Balsamic Strawberries with Ricotta Cream
Serves 4
If your eyebrow raised, we understand – balsamic vinegar in a dessert? Absolutely! Just wait to see how the vinegar complements the sweetness of the fruit. Actually, it’s less of a vinegar and more of a syrup that coats the berries. It’s the perfect simple, yet special, after-dinner treat.
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Ingredients
  1. 2 cups whole milk ricotta cheese
  2. 1 (8-ounce) package cream cheese, softened
  3. 1/4 cup powdered sugar
  4. 1 teaspoon vanilla extract
  5. 3 tablespoons balsamic vinegar
  6. 2 tablespoons granulated sugar
  7. 2 cups fresh strawberries, hulled and quartered
  8. 1 tablespoon sliced fresh basil leaves
Instructions
  1. Combine the ricotta cheese, cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Beat with an electric mixer on medium speed until thoroughly blended.
  2. Divide the cheese mixture among four 10 ounce glasses or goblets. Cover and refrigerate at least 1 hour or until ready to serve.
  3. Combine the vinegar and granulated sugar in a small saucepan and bring to a boil over medium high heat. Reduce the heat and simmer for 2 or 3 minutes or until the mixture becomes lightly syrupy and easily coats the back of a spoon. Remove from the heat and allow to cool completely.
  4. Toss the strawberries with the balsamic syrup until coated. Divide the strawberries evenly among the glasses over the chilled cheese mixture. Top with ribbons of basil and serve immediately.
Notes
  1. We also love this dessert recipe because it hails from the Hein family in Celina, Ohio. Jay and Norma Hein run their family dairy with their three teenage kids, so it’s only natural that this creamy dessert comes from their recipe box.
  2. If you enjoy this recipe, you can find more like it in “The Dairy Good Cookbook: Everyday Comfort Foods From America’s Dairy Farm Families.”
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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