Insta-Famous: Shredded Pork Shoulder & Black Bean Chili

Instagram, like Pinterest, is a fabulous destination when I'm looking for recipe inspiration or just my daily dose of food porn (usually when I'm hungry). I was reminded of its sheer suggestive power just last week when a photo of the delicious Pork Chili my husband spent most of the day preparing (by that I mean slow cooking a huge Pork Shoulder) was reposted by our favorite hot sauce company - El Yucateco.  In just minutes, it had close to 100 likes. As for El Yucateco Hot Sauce, it's true, we are addicted, and just can't get enough of their Green Habanero flavor. That's why it was a no-brainer to enhance an already fantastic Chili - the perfect food for football Sunday. 

Repost of our photo as seen on El Yucateco's Instagram

All this makes me want to remind you that you should definitely follow Neurotic Kitchen on Instagram for everyday dinner inspiration, and of course so many recipes you can find right here on Neurotic Kitchen. 

As for the Chili that caused such buzz, find Andrew Zimmern's perfect recipe right HERE.

We had to buy a larger Pork Shoulder than the recipe called for, so we cooked the leftover low and slow and used it to make Tacos and then Pulled Pork Sandwiches! It takes a while to make, but it's almost all inactive time and the results are so worth it. Enjoy and see you on Instagram! 

Kid Tested - Cauliflower Soup With Orzo

This week I am going to do something a little unorthodox by featuring a recipe from Neurotic Kitchen's sister site, Neurotic-Mom.com - a blog dedicated to healthy and super-fast homemade meals that picky toddlers and kids will love. 

While Neurotic Kitchen's theme of easy and elegant recipes for the busy home cook remains fully intact, I couldn't help but, just this once, share a recent comfort food recipe that was a huge hit with both the big and little people in our house. A light adaptation of Mario Batali's Cauliflower Soup yielded something as simple as it was wonderful. Not only will you enjoy this hearty winter soup, but I can pretty much guarantee that your kids will love it too. Bonus - this recipe makes a huge batch and will feed you for days. 

Enjoy and please follow www.neurotic-mom.com for all my favorite healthy toddler and kids' recipes that you'll enjoy too! You'll also find recommended products and resources for a healthy home. 

CAULIFLOWER SOUP WITH ORZO

Cauliflower Soup With Orzo, Photo: NK

CLICK HERE for the recipe! 

Ingredient Spotlight - Blackfish Roasted with Olives & Sage

It all starts with one question: 

"What's good today?"

Blackfish with Sage & Olives + a Salad of Lambs Lettuce (Mache), Green Apple,
Shallot and Blue Cheese Dijon Dressing and Baked Potato by my Mom! Photo: NK

I've shared many times that I begin most of my shopping trips to the butcher, fish or farmers market with that very inquiry. The reason? It's a whole lot easier to cook great meals when you begin with excellent ingredients.  Using in season fruits, vegetables and even proteins (did you know it's Oyster season now?) can make a real difference in your food. 

Last weekend the answer was Blackfish. 

Blackfish, huh? I'd never really cooked with it and couldn't recall eating. "What's it like," I asked my fishmonger. "Well, they are firm, white fleshed fish. They like to eat crab, so they're a little sweet. Almost a slight lobster-y quality to them."

Lobstery? 

Say no more.

Baked Blackfish - this easy recipe came out perfectly! Photo: NK 

Even though I cook all the time there's always a little anxiety around trying a new ingredient. 

It's easy to revert to the familiar and foolproof, and with fish (we love cod, flounder, sole, tuna, and all the shellfish under the sun), cook times are much faster, so there's an even greater motivation to time things out just right.

All that said, there's only one way to learn - and that's practice.  Practice, and a good, simple recipe.  

With no Blackfish experience to speak of, I went to the internet and compared some simple preparations. It wasn't long before I stumbled on one from Serious Eats - one of my favorite web destinations for food news and recipes. The super short ingredient list was an instant sell. 

Roasted Blackfish With Olives & Sage 
Lightly Adapted Recipe By Melissa Clark, Cook This Now as published on Serious Eats
Serves 4-6 

Ingredients: 

3 Tablespoons Olive Oil
2 (1 Pound) skin-on Blackfish Fillets, patted until dry
Sea Salt
Freshly Ground Black Pepper
10 Large Sage Leaves
1/2 Cup Pitted Kalamata Olives
3 Tablespoons Lemon Juice
Smoked Hot Paprika or Sweet Paprika 

Method:

1. Preheat Oven to 425.

2. Drizzle about a Tablespoon of Oil on a large baking sheet. Place the fish fillets, skin side down, in the pan. Season the fillets generously with Salt and Pepper. 

3. Pile the Sage leaves on top of each other, roll them up, and slice them into thin ribbons and in half again. Sprinkle the Sage over the fish and then scatter the Olives on top and around the fish. Drizzle with the remaining Olive Oil. 

4. Place pan in the oven and roast fish until it is opaque, roughly 8 to 10 minutes. Sprinkle fillets with Lemon Juice and dust with Paprika. Optionally sprinkle with a bit more oil and serve right away. 

Feast of The Seven Fishes 2015 - Our Christmas Eve Tradition

As if I haven't thought about food enough this holiday season, here I am, as promised, recapping for you the results of our annual Feast Of The Seven Fishes traditional Italian Christmas Eve meal - our fifth year running. You'll recognize this menu from prior years as many of the best loved dishes on it have become regulars in the rotation (particularly the must-have Baccala Salad you'll see below).  

Thanks for letting me relive what was a really great meal. And even though food is important, good company is what really makes the holidays warm and wonderful. We are incredibly grateful that we could gather our loved ones together to share some Christmas cheer. Happy Holidays to you and yours. Next stop, New Years! 

Fifth Annual Feast of the Seven Fishes 

Smoked Salmon Canapes - Recipe HERE

Salmon Canapes, Photo: NK 

Lump Crab Cocktails - Recipe HERE

Individual Crab Cocktails (served in footed glass bowls), Photo: NK 

Baccala Salad - Recipe HERE 

Baccala Salad, Photo: NK 

Chilled Seafood Salad (Insalata Frutti di Mare) - Recipe HERE

Mixed Seafood Salad, Photo: NK 

Zuppa di Vongole (Clams in Broth) - Recipe HERE 

Zuppa di Vongole (Clams), Photo: NK

Broiled Lemon Sole - Recipe HERE

A platter of Broiled Lemon Sole, Photo: NK

Cocktail - Martinez 

Martinez Cockail, Photo: NK 

Last but not least, our signature cocktail was the classic Martinez. Never heard of it? I hadn't either up until recently, yet it turns out that it is a very vintage cocktail that predates the Gin Martini. Who knew? It consists of Luxardo Maraschino Cherry Liqueur, London Dry Gin and Sweet Vermouth. 

If you're a classic cocktail lover (think Negroni, Old Fashioned or Manhattan), this drink should appeal to you. We thought it made a great festive accompaniment to dessert. 

Link to the recipe HERE.