RECIPE: ROASTED WHOLE CAULIFLOWER

I don’t like cauliflower. That is- until I tasted it roasted. Even kids will eat it. I serve it for Halloween with a large knife in the center of it and tell the kids it is a brain. It’s a big hit. You can also puree it after cooking with some veggie or chicken broth and heavy cream to make a beautiful Cream of Cauliflower soup or with butter and heavy cream to make a Cauliflower mash-a great substitute for potatoes.

ROASTED WHOLE CAULIFLOWER

Skill level: Easy

Prep Time: 5 minutes

Cook Time: 1 hour to 1 hour 15 minutes based on size of the head of cauliflower

INGREDIENTS

1 head cauliflower

1 teaspoon canola oil or olive oil

6 tablespoons butter

2 teaspoons kosher salt

 DIRECTIONS:

Preheat oven to 425 degrees.

Cut the stem of the cauliflower down to the base as far as possible so that it sits flat on the skillet.

Put the whole cauliflower head in a cast iron skillet. Rub oil over the cauliflower. Roast for 45 minutes. Remove from the oven and smear butter over the surface. Sprinkle with salt. Roast for 20-30 more minutes, occasionally brushing with the butter in the pan using a pastry brush. It is done when you can easily insert a knife into the center and it meets no resistance.

RECIPE: SLOW-ROASTED CHIPOTLE PORK

This Slow-Roasted Pork recipe is one of my favorite recipes for entertaining because you can do so much with it. You can serve it over creamy, cheesy grits or put it into tortillas with a squeeze of lime to make street tacos. Best of all, you can make it ahead and it is super inexpensive to feed a big crowd. Get my party plan for a DIY Taco Bar where guests have a variety of condiments and serve themselves. Set it and forget it... nothing easier for game day, tailgating, a Super Bowl party, or New Year's Day.

My Slow-Roasted Chipotle Pork is one of the most delicious and easiest recipes I have to feed a big crowd. You can also cook it in your slow cooker but I usually put mine in my cast-iron Dutch oven. (Photos by Arden Photography)

PREP TIME: 1 hour     COOK TIME: 3 1/2-4 hours depending on size

SLOW-ROASTED CHIPOTLE PORK

INGREDIENTS

 1 ½ tablespoons kosher salt

1 ½  tablespoons chipotle powder  **

1 pork shoulder roast (Boston Butt) about 3-1/2 -4 pounds

2 dozen small corn tortillas***

2 limes, cut into wedges

1/4 cup minced fresh cilantro, optional

DIRECTIONS:

Before you plan to cook the pork, take it out of the refrigerator for 15 minutes. In a small bowl, mix together kosher salt and chipotle powder and rub in into the pork, being sure to cover the entire surface of the meat with the mixture. Put the pork in heavy covered cooker, Dutch oven, or roasting pan. Allow it to sit for one hour before you put it in the oven.  

 Place in the oven. Turn the heat to 275 degrees.  Cook until the port falls apart when you press it with the back of a fork—approximately 3-1/2 to 4 hours or about an hour per pound.  Remove it from the oven and let it rest covered for 15 minutes. (Of course, you can also cook this in your Crock-Pot or slow cooker,)

For the tortillas: Heat the tortillas on a medium-hot griddle, turning them frequently, until they are warmed through and soft (or heat them in the microwave covered with a damp paper towel).  Wrap them in a towel and place in a basket.  Transfer the pork to a large serving platter and use tongs or two forks to shred into chunks.  Add the lime wedges to the platter, place the cilantro in a small serving bowl and serve immediately, with the warm tortillas on the side.

To fill the tortillas, double them up so they don’t tear apart; place one on top of another on a plate, spoon some of the pork on top, squeeze a little lime juice over the pork, sprinkle some cilantro on top and fold in half.

 ** McCormick brand chipotle powder is what I use.  If you can’t find the powder, look for the whole dried chilies and grind them.  If you can’t find that, use the canned chipotles in adobo sauce and puree them in a blender.

 *** Tip: Get fresh, homemade tortillas at a favorite restaurant! Cheaper and better!

GET MY PARTY PLAN FOR A DIY TACO BAR!

RECIPE: BIG PUFFY SKILLET PANCAKE

I adore these giant skillet pancakes, sometimes called a Dutch Baby. Sooo much easier for a party than standing at the stove and flipping lots of regular pancakes. I learned this from a friend many years ago in Iowa. I didn't write the recipe down so I recreated it from scratch and as I was testing, I've learned there are a couple of tricks to making a great puffy pancake. First, make sure the sides and bottom of your pan are buttered and also make sure the oven rack is lowered near the bottom of the oven so the pancake will not burn around the edges as the pancake puffs like this one below has. Set the oven to 400 degrees F -but after 15 minutes, up the temp to 425 degrees for the final 10 minutes of baking, checking frequently.

So I learned after a few attempts to lower the rack before you start baking so the edges do not burn.

My favorite way to serve a Dutch Baby or puffy skillet pancake is with a squeeze of lemon and a dusting of powdered sugar but Maple syrup, and chocolate shavings are all very delicious!

Difficulty: Easy 

Prep Time: 5 minutes   Cook Time: 15-minutes, then 5-10 minutes more.

INGREDIENTS

2 tablespoons unsalted butter, divided

3 eggs, room temperature

3/4 cup whole milk

1/4 teaspoon kosher salt

1/2 teaspoon vanilla

3 tablespoons granulated sugar

 1/2 cup all purpose flour

Butter, syrup, Confectioner's sugar or other accompaniments.

 INSTRUCTIONS

Preheat oven to 400. You will turn up the heat after 15 minutes of baking time to 425.

Use 1 tablespoon butter to generously grease the bottom and sides of a cast iron skillet. Set aside. Melt the other tablespoon of butter and allow to cool completely. Set aside.

With a stick blender, blender, or food processor, add the eggs, butter, milk, salt, vanilla and sugar and blend them for 15 seconds. Add the flour and blend the mixture for an additional 1 minute, making sure there are no clumps in the mixture.

Pour the batter into the buttered skillet. Bake 15 minutes then up the heat to 425 degrees for the final 5-10 minutes of baking time or until the pancake is puffed all the way around and the edges are golden brown. The timing will depend on your own oven. Sometimes, it takes 5 minutes more, sometimes more like 10.

Serve with a dusting of Confectioner’s sugar and a squeeze of lemon juice. Other options are fresh berries, whipped cream, or grated chocolate. Warm blueberry compote is also nice in the winter.