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Thread: Roast Pork Redux

  1. #1
    Mr. Bill Guest

    Default Roast Pork Redux

    This was great!!

    Pork Ragout and Soft Polenta

    If you made the Slow Roasted Pork Shoulder over the weekend, this
    hearty and satisfying ragout is the perfect way to enjoy it again. The
    soft polenta makes this recipe comfort on a plate—the perfect meal for
    a chilly winter night.

    Serves 4

    What You'll Need
    2 cups whole milk; more as needed
    Kosher salt
    1 cup yellow stone-ground cornmeal
    1/4 cup freshly grated Parmigiano-Reggiano; more for sprinkling
    1-1/2 Tbs. unsalted butter
    2 Tbs. extra-virgin olive oil
    2 medium carrots, cut into small dice
    2 medium ribs celery, cut into small dice
    1 medium yellow onion, cut into small dice
    Pinch of crushed red pepper flakes
    3 canned tomatoes, drained and cut into medium dice
    3 cloves garlic, finely chopped
    3 cups leftover shredded Slow-Roasted Pork Shoulder
    3 cups lower-salt chicken broth
    Freshly ground black pepper
    2 Tbs. chopped fresh flat-leaf parsley

    Directions continue...

    http://www.finecooking.com/recipes/p...-polenta.aspx?



  2. #2
    sf Guest

    Default Re: Roast Pork Redux


    Oh, polenta - yea! Saved. TY

    `````````````````````````

    On Tue, 15 Feb 2011 08:26:44 -0800 (PST), "Mr. Bill"
    <[email protected]> wrote:

    > This was great!!
    >
    > Pork Ragout and Soft Polenta
    >
    > If you made the Slow Roasted Pork Shoulder over the weekend, this
    > hearty and satisfying ragout is the perfect way to enjoy it again. The
    > soft polenta makes this recipe comfort on a plate—the perfect meal for
    > a chilly winter night.
    >
    > Serves 4
    >
    > What You'll Need
    > 2 cups whole milk; more as needed
    > Kosher salt
    > 1 cup yellow stone-ground cornmeal
    > 1/4 cup freshly grated Parmigiano-Reggiano; more for sprinkling
    > 1-1/2 Tbs. unsalted butter
    > 2 Tbs. extra-virgin olive oil
    > 2 medium carrots, cut into small dice
    > 2 medium ribs celery, cut into small dice
    > 1 medium yellow onion, cut into small dice
    > Pinch of crushed red pepper flakes
    > 3 canned tomatoes, drained and cut into medium dice
    > 3 cloves garlic, finely chopped
    > 3 cups leftover shredded Slow-Roasted Pork Shoulder
    > 3 cups lower-salt chicken broth
    > Freshly ground black pepper
    > 2 Tbs. chopped fresh flat-leaf parsley
    >
    > Directions continue...
    >
    > http://www.finecooking.com/recipes/p...-polenta.aspx?
    >



    --

    Today's mighty oak is just yesterday's nut that held its ground.

  3. #3
    Kris Guest

    Default Re: Roast Pork Redux

    On Feb 15, 11:26*am, "Mr. Bill" <bb0...@gmail.com> wrote:
    > This was great!!
    >
    > Pork Ragout and Soft Polenta
    >
    > If you made the Slow Roasted Pork Shoulder over the weekend, this
    > hearty and satisfying ragout is the perfect way to enjoy it again. The
    > soft polenta makes this recipe comfort on a plate—the perfect meal for
    > a chilly winter night.
    >
    > Serves 4
    >
    > What You'll Need
    > 2 cups whole milk; more as needed
    > Kosher salt
    > 1 cup yellow stone-ground cornmeal
    > 1/4 cup freshly grated Parmigiano-Reggiano; more for sprinkling
    > 1-1/2 Tbs. unsalted butter
    > 2 Tbs. extra-virgin olive oil
    > 2 medium carrots, cut into small dice
    > 2 medium ribs celery, cut into small dice
    > 1 medium yellow onion, cut into small dice
    > Pinch of crushed red pepper flakes
    > 3 canned tomatoes, drained and cut into medium dice
    > 3 cloves garlic, finely chopped
    > 3 cups leftover shredded Slow-Roasted Pork Shoulder
    > 3 cups lower-salt chicken broth
    > Freshly ground black pepper
    > 2 Tbs. chopped fresh flat-leaf parsley
    >
    > Directions continue...
    >
    > http://www.finecooking.com/recipes/p...-polenta.aspx?


    Do you think Pork Loin would work in place of the shoulder, or would
    it be too dry?

    Kris

  4. #4
    Mr. Bill Guest

    Default Re: Roast Pork Redux

    On Feb 15, 1:15*pm, Kris <shanno...@hotmail.com> wrote:
    > On Feb 15, 11:26*am, "Mr. Bill" <bb0...@gmail.com> wrote:
    >
    >
    >
    > > This was great!!

    >
    > > Pork Ragout and Soft Polenta

    >
    > > If you made the Slow Roasted Pork Shoulder over the weekend, this
    > > hearty and satisfying ragout is the perfect way to enjoy it again. The
    > > soft polenta makes this recipe comfort on a plate—the perfect meal for
    > > a chilly winter night.

    >
    > > Serves 4

    >
    > > What You'll Need
    > > 2 cups whole milk; more as needed
    > > Kosher salt
    > > 1 cup yellow stone-ground cornmeal
    > > 1/4 cup freshly grated Parmigiano-Reggiano; more for sprinkling
    > > 1-1/2 Tbs. unsalted butter
    > > 2 Tbs. extra-virgin olive oil
    > > 2 medium carrots, cut into small dice
    > > 2 medium ribs celery, cut into small dice
    > > 1 medium yellow onion, cut into small dice
    > > Pinch of crushed red pepper flakes
    > > 3 canned tomatoes, drained and cut into medium dice
    > > 3 cloves garlic, finely chopped
    > > 3 cups leftover shredded Slow-Roasted Pork Shoulder
    > > 3 cups lower-salt chicken broth
    > > Freshly ground black pepper
    > > 2 Tbs. chopped fresh flat-leaf parsley

    >
    > > Directions continue...

    >
    > >http://www.finecooking.com/recipes/p...-polenta.aspx?

    >
    > Do you think Pork Loin would work in place of the shoulder, or would
    > it be too dry?
    >
    > Kris


    I used pork loin...it was wonderful!


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