Apple cider pork belly

Ingredients
• Vegetable oil
• 1 large slab pork belly
• One large yellow onion
• One large apple
• 5-6 cloves garlic
• 1 container pancetta
• 1 cup chicken stock
• 1 cup cider (Weston’s premium organic preferred)
• ¼ cup apple juice
• ¼ cup cider vinegar

Directions
• Pre-heat the oven to gas mark 2
• In a large cast-iron pot with top, heat the oil and brown the pork belly on both sides – do not rush this step.
• Move the pork belly to a plate.
• Chop large pieces of onion and apple. Mash the garlic cloves. Add all, and pancetta, to the oil in the pot. Heat on medium-low heat for about 6 minutes.
• Add the pork belly back into the pot and add in the liquid ingredients. Raise to medium heat, bring to a boil and let simmer for six minutes.
• Cover with tin foil and place the lid on the pot. Put in the oven and cook for 2-3 hours. Flip the pork belly midway through cooking.
• Right before serving, put the pork belly on a baking sheet and, using the grill option, put the fat as close to the flame as possible. Keep in long enough to crisp.
• Serve with a generous helping of sauce.

Ben's Chocolate Chip Cookies - definitive recipe!

*Chocolate chip cookies are one of my top five favourite foods, but the perfect recipe has eluded me. Today I was victorious!*






Ingredients

• 2 1/4 cups bread flour
• 1 tsp salt
• 1 tsp baking soda
• 230g unsalted butter
• 1/4 cup caster sugar
• 1 1/4 cups brown sugar
• 1 egg
• 1 egg yolk
• 2 tbs milk
• 1 1/2 teaspoons vanilla extract
• 2 cups Cadbury buttons or other chocolate chips

Directions:

1. In small bowl, mix flour, salt, and baking soda and set aside
   
2. Melt butter on low heat in a cast iron pan; add to large mixing bowl
3. Add caster and brown sugar to the butter, creaming on a medium-low speed
4. Slowly add egg, egg yolk, milk, and vanilla extract, mixing until well combined
5. Add dry ingredients in a little at a time to avoid spillage, and mix
6. Stir in chocolate chips by hand
7. If this consistency looks too wet, add a bit more flour (not too much)
8. Chill the dough for at least one hour
9. Scoop cookies onto baking parchment a small baking sheet (about 6 per sheet)
10. Bake at 375F/190C/Gas mark 5 for 12 minutes or until the edges are golden brown
11. Savor!!

Courtesy of Alton Brown via Pig Pig's Corner

Pecan Pie

**I am a Thanksgiving traditionalist, but Carolyn's pecan pie made me question my allegiance to the great pumpkin**

Ingredients

• 9-inch pie shell, unbaked, brushed with eggwhite.
• 1 1/2 cups white Caro syrup
• 3/4 cup sugar
• 1/3 cup butter
• 4 eggs
• 1 cup chopped pecans
• 2 tsp vanilla extract
• 1/2 tsp salt
• (a bit of cinnamon and/or nutmeg if you want it)

Directions
Bring syrup, sugar and butter just to a boil, then turn off stove. Whip 4 eggs and add the hot syrup mixture slowly while whisking, don't scramble the eggs! Add the chopped pecans, vanilla, salt and any pinches of spices you want. Pour into pie shell. Bake for 10 minutes at 400C, then turn down to 325C and bake for another 30 minutes or so. Test centre with a knife to make sure it is not still liquid!

Courtesy of Carolyn Horst

Hot Spinach Artichoke Dip

Ingredients
* 1 (10-ounce) package frozen chopped spinach
* 2 (13 3/4-ounce) cans artichoke hearts
* 1/2 cup mayonnaise
* 1/2 cup sour cream
* 1 cup freshly grated Parmesan
* 1 cup grated pepper jack or gouda cheese

Directions
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.

Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame.

Courtesy of Paula Deen

Juicy Hanger Steak

I used the leftover BBQ sauce (see previous recipe) to marinate a beautiful cut of hanger steak from the Ginger Pig. To prepare:

• Preheat the oven to 250 F (Gas mark 1-2)
• Coat a grill pan with a bit of olive oil and heat to a very VERY high, smoking heat
• Sear each side of the steak for 1 minute - 90 seconds
• Place the steak in the oven for 10 minutes
• Let the steak sit for 3-5 minutes - then Enjoy!

Barbecue Sauce

Ingredients
1/4 cup vegetable oil
1 small onion, diced (1 cup)
3 cloves garlic, minced
1.5 teaspoons Raul's rub
1 teaspoon sazon completa
1 teaspoon lime zest
1 tablespoon finely grated ginger
1/3 cup cider vinegar
1/2 cup tomato paste
1/2 cup honey
2 tablespoons Dijon mustard
1/3 cup soy sauce
1/4 cup fresh orange juice

Directions
Heat the vegetable oil in a large saucepan over medium-low heat, and saute the onions and garlic for 5 to 7 minutes, until the onions are translucent but not browned. Add the spices and continue cooking for 1 minute. Add the zest and ginger and cook for an additional minute. Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick.

Courtesy of the Barefoot Contessa

Spiral Mac and Cheese

Ingredients
2 tbsps unsalted butter, plus 1 1/2 tsps
2 tbsps olive oil
1 large garlic clove, finely chopped
1/2 cup coarse breadcrumbs
1/4 cup all-purpose flour
1 1/2 cup whole milk
1 cup heavy cream
1 tsp dijon mustard
1 lb cheese of your choice (I usually mix Cheddar and Gruyere)
1 lb spiral pasta

Directions
1. Preheat oven to 350 F (gas mark 4) and grease a casserole dish with butter
2. Heat 1 1/2 tsps butter and 1 1/2 tsps olive oil in a skillet over moderate heat until foam subsides; then cook garlic and breadcrumbs, stirring until crumbs are golden. Transfer to paper towels to drain and season with salt.
3. Cook macaroni in a large pot of salted water until tender. Drain and transfer to a large bowl. Toss with 1 Tbl. olive oil.
4. Melt 2 Tbsps butter in a medium size saucepan over medium heat; then add flour and cook, whisking, 2 minutes, allowing the mixture to foam. Slowly whisk in milk, cream, and mustard. Simmer, whisking occasionally, 3 minutes. Add cheeses to the sauce and remove from heat. Add salt to taste.
5. Add macaroni and sauce to the casserole dish, mixing well. Sprinkle with breadcrumbs. Bake casserole on centre rack for 20 minutes or until bubbly.

Courtesy of The Nest