Category Archives: clay pot cooking

CLAY POT PORK AND TOMATILLO BRAISE

Posted in clay pot cooking, Pork by

No worries if you don’t own a clay pot, just use any other suitable pot and go for it. I used several sources to inspire me for this recipe, and we were blown away by the outcome, The thing I love the most is being able to use a cut of pork that can be a bit tricky: boneless country style ribs. This type of recipe usually calls for pork shoulder, cut in pieces. I hate dealing with it, I end up wasting a lot of meat because… I literally butcher it. In the bad sense of the word. Boneless ribs come in a neat package, I cut each in two or three pieces and that’s all. The clay pot prevents it from getting dry and stringy. Win-win situation. Try it and you won’t be disappointed.

CLAY POT PORK AND TOMATILLO BRAISE
(from the Bewitching Kitchen)

3 tablespoons grapeseed oil
3-4 lb. boneless country pork ribs, cut in pieces
Kosher salt and freshly ground black pepper
2 shallots, coarsely chopped
2 cloves garlic (optional, I omit)
1 can crushed tomatoes, fired roasted if possible (28 oz)
10 tomatillos, peeled, washed and quartered
1 Serrano pepper, chopped (seeded if you prefer less heat)
1 tsp chipotle pepper (ground)
1 tsp chili powder
1 tsp ground cumin
2 bay leaves
2 tablespoons apple cider vinegar
1 tsp salt
water as needed
fresh cilantro to serve

Soak the clay pot in cold water.

Heat 2 Tbs. of the oil in a pan until very hot. Pat the pork dry, season with salt and pepper to taste. Cook the pork until browned on both sides. Transfer to a bowl as you continue browning all pieces. Add a little more oil to the pan, sauté the shallots and garlic (if u sing). Add the ground spices and let them sauté for 30 seconds or so, stirring constantly.

Add the tomatillos and Serrano pepper, sautee for a couple of minutes, then add the can of tomatoes, bay leaves, apple cider vinegar, and salt. Stir everything and add the pork. If needed, add water to almost cover the meat.

Transfer everything to the soaked clay pot, place in a cold oven and turn it to 375F. Cook for 2 hours and 15 minutes if your oven heats slowly (like mine does) or 2 hours in a fast-heating oven.

Serve with fresh cilantro.

ENJOY!

to print the recipe, click here

Comments: The picture above shows how much liquid I add to start the braise. I probably needed to add slightly less than 1 cup of water. The meat turns very tender and with perfect texture for our taste. Such an easy cut of meat to work with!

Although not very traditional, hubby loves to have this pork in a Brazilian-ized way: with black beans…

You can of course use the toppings traditionally paired with chili: guacamole, crumbled Mexican cheese, a little sour cream. Whatever path you choose, I am sure this will be a favorite.

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BRAISED LAMB SHANKS IN CLAY POT

Posted in clay pot cooking, Lamb by

They can be made in a regular pan in the oven, but the clay pot does a beautiful job in this type of braising, so if you own one, put it to use. I like to prepare it the day before we want to enjoy it, because lamb is very fatty. Storing it in the fridge overnight allows me to remove the fat that congeals on the surface. For us, it makes the meal a lot lighter and easier to digest, but you can omit that step if you prefer.

BRAISED LAMB SHANKS IN CLAY POT
(from The Bewitching Kitchen)

2 lamb shanks
3 tablespoons olive oil
2 tsp oregano
2 shallots, thickly chopped
2 celery stalks, thickly chopped
1 can whole tomatoes with their liquid (28 oz)
3 large carrots, cut into large chunks
1/2c red wine
1 tablespoon tomato paste
2 bay leaves
1/2 teaspoon cinnamon
2 teaspoons balsamic vinegar
salt and pepper to taste

Soak clay pot in cold water according to the recommendations for your brand.

Rinse and pat dry lamb shanks, season with salt and pepper. Heat 2 tablespoons oil in a pan and brown the lamb shanks on both sides, about 4 minutes per side. Transfer to the clay pot.

Add the remaining tablespoon of olive oil to the pan, brown the shallots and celery until fragrant. Add tomatoes, oregano, tomato paste and wine, cook for about 5 minutes, stirring every once in a while. Add cinnamon and balsamic vinegar, a little salt and pepper. Pour sauce over lamb shanks, add bay leaves. Arrange the carrots around the meat. If the liquid does not reach all the way up to the meat, add some water.

Place in a cold oven, turn to 375F and cook for 2 and a half to three hours. If after 2.5 hours the meat is not falling apart, and there is not enough liquid, add a little water, close the pot again and roast for another 30 minutes.

If serving next day, remove clay pot from the oven, cool it, and refrigerate overnight. Remove the congealed fat and warm the meat and sauce together.

ENJOY!

to print the recipe, click here

Comments: This was our first dinner of 2022, and let me tell you, it exorcized awful demons from a previous celebratory meal. I am talking Christmas Eve, in which yours truly cooked the worst duck ever made in the history of mankind. I am not proud. Everything went wrong and our dinner ended up as quinoa and roasted vegetables. Which is ok, but I was really hoping for a nice roast duck to go with it. Anyway, I digress. These lamb shanks would make angels sing, unless they are Vegan Angels.

Juicy, flavorful, tender. We enjoyed them with mashed sweet potatoes. My main advice is to load the clay pot with as many carrots as you can fit in there. They turn into carrot candy…

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CORNISH HENS WITH YOGURT-MACE MARINADE

Posted in clay pot cooking, Poultry by

Best if made in a clay pot, but will work if you adapt the temperature and cooking times for regular roasting. I was intrigued by the use of mace, that ingredient that sits in the pantry feeling neglected until a rare recipe calls for it. It works wonders in this preparation, so consider bringing that little bottle to shine in your kitchen.

CORNISH HENS WITH SPICED YOGURT MARINADE
(inspired by 660 Curries)

2 Cornish game hens, cut in half lengthwise
¾ cup plain yogurt
¼ cup slivered blanched almond
2 teaspoons coarse kosher or sea salt
½ teaspoon ground turmeric
¼ teaspoon ground nutmeg
½ teaspoon ground mace
¼ cup finely chopped fresh cilantro leaves (optional, I omitted this time)
a few small potatoes

To make the marinade, combine the yogurt, almonds, salt, turmeric, nutmeg, and mace in a blender or food processor. Puree, transfer to a bowl and fold the cilantro leaves. Pour the marinade over the hens, and refrigerate for at least 2 hours or overnight.

Soak your clay pot. Add potatoes to the clay pot then place the hens with a bit of the marinade still clinging to them over the potatoes. Place the covered pot in a cold oven. Turn the oven to 450F.

Roast covered for 1 hour, remove the lid and roast further until the skin is nicely browned. If your oven heats too slowly, roast for 1 hour and 10 minutes covered then remove the lid.

ENJOY!

to print the recipe, click here

Comments: I’ve made this recipe three times in the past couple of months. Tying the legs together makes for a nicer presentation, but it is optional. The marinade is perfect, and will also work on chicken, either whole or cut in pieces. I’ve been using ground almonds in marinades often, and it does add a nice substance to it. The book 660 Curries is one of my favorites. It is rare that I love a cookbook with no photos, but the narrative and variety of recipes makes up for it. Plus, everything I cooked from it has been fantastic. A great recommendation from my future daughter-in-law, Courtnie.

Full disclosure: I wrote this post and set to publish. Tweaked it 5 or 6 times after that. Before going to bed I decided to take one final look, and there it was, in the very last paragraph:

It is rare that I love a cookbook with no recipes…..

Glad I caught it… but could not resist sharing the boo-boo.

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CLAY POT MASALA CHICKEN THIGHS

Posted in clay pot cooking, Poultry by

No clay pot? No problem, the recipe works in a regular oven, so stick around. We loved the flavors so much I’ve used this marinade in whole chicken, and also Cornish hens. The unusual twist is the incorporation of ground almonds in the mix. If you are intrigued, I totally understand because I was also. It adds a little texture and more “staying power” on the meat. I hope you’ll try it, I think it might become a favorite in your home.

CLAY POT MASALA CHICKEN THIGHS
(adapted from Made in India)

6 chicken thighs, bone-in, with skin
1 tablespoon cumin seeds
1 tablespoon coriander seeds
5 cloves
1 teaspoon black peppercorns
¼ cup ground almonds
1/2 tsp cinnamon
1/2 teaspoon ground turmeric
1/4 cup whole-milk yogurt
1 + 1/2 teaspoons salt

Put the cumin seeds and coriander seeds into a dry non-stick frying pan over high heat until they get fragrant, don’t let them burn. Put the toasted seeds into a spice grinder, along with the cloves and peppercorns, and grind together. Put them into a big bowl and add the ground almonds, cinnamon, turmeric, yogurt, and salt. Rub this marinade all over the chicken thighs, making sure to stick some underneath the skin. Cover and let marinating int the fridge for 1 to 12 hours, the longer the better.

If cooking in a regular oven, heat it to 400F, place the chicken thighs in a baking dish, cover with aluminum foil and roast for 45 minutes, remove the foil and roast until the skin is golden brosn.

If using the clay pot, soak it in cold water for a couple of hours. Drain the water, place the chicken pieces inside, close the lid and place the pot in a cold oven, turn it to 450F. Cook for 1 hour, remove the lid and roast for another 15 to 20 minutes, until the skin is nicely brown.

ENJOY!

to print the recipe, click here

Comments: You can use almonds that you grind yourself, but I opted for almond meal, as I always have it around due to my macaron-baking addiction. It gives a subtle nutty flavor the the meat, and definitely allows the marinade to speak louder in the final dish. Originally I saw this marinade used in a whole chicken. The recipe called for cutting some slits on the skin over the breast to rub the marinade underneath. However, during roasting the skin teared apart too much and although it was still delicious, I did not care for the way it looked. So I will stick to using it for chicken thighs. Full disclosure: I already made it three times…

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CLAY POT CORNISH HENS WITH RICE-PECAN STUFFING

Posted in clay pot cooking, Poultry by

No clay pot? No problem, I will tell you how to make the exact same recipe without it. What I love about the clay pot is how user-friendly it is. A little longer cooking never hurts, no risk of drying the meat or making it tough. Cornish Hens are perfect for a romantic meal, they bring a touch of elegance and cuteness at the same time. Often they are stuffed with wild rice, but I wanted to see if the humble white rice would work. I am here to tell you, it does! Aren’t you thrilled?

CLAY POT CORNISH HENS WITH RICE-PECAN STUFFING
(from the Bewitching Kitchen)

2 cornish hens
kosher salt and freshly-ground black pepper
2 tablespoons olive oil
1/4 cup chopped onion (I used fennel instead)
1/4 cup chopped celery
1/3 cup coarsely chopped pecans
1 tablespoon chopped fresh sage
1 cup cooked rice
1/2 cup dried cranberries
]flat-leaf parsley, chopped (amount to taste)
kosher salt and freshly-ground black pepper

for glaze:
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons honey
splash of lemon juice

Make the stuffing: Heat the olive oil in a skillet. Add onions (or fennel) and celery and cook until softened, about 5 minutes. Add pecans, sage, and 1/4 teaspoon each kosher salt and pepper. Cook until pecans are fragrant. Remove from heat and stir in cooked rice, cranberries, and parsley. Season to taste with additional salt and pepper. Set aside.

Make the glaze: mix all ingredients in a small bowl and set aside.

If using the clay pot, soak it for a couple of hours. If roasting in a regular pan, heat the oven to 425F. Remove hens from the refrigerator about 30 minutes prior to roasting. Rinse hens, and pat dry with a paper towel. Lightly season the cavities of the hens with salt and pepper. Spoon about 1/2 cup of stuffing into each cavity. Tie the legs closed with kitchen twine and tuck the wings under the birds. If using the clay pot, improvise a little “rack” using aluminum foil so that they don’t sit directly on the pot. Place the hens in the clay pot and place in a cold oven. Turn it to 450F. Roast for 1 hour, then open the clay pot and roast for 15 minutes longer, brushing with the glaze a couple of times.

If roasting in a regular pan, brush the skin with olive oil and roast for 20 minutes at 425F, then reduce the temperature to 375F and roast for about 50 minutes longer, brushing with the glaze a few times during roasting (if possible, check temperature at thigh, it should read 180F).

Let the hens rest for 15 minutes, then cut the kitchen twine and serve.

ENJOY!

to print the recipe, click here

Comments: I pretty much gave up trying to make nice pictures of roast chicken and its relatives. So I hope you can surf beyond the photos and trust that it was truly very good. I used bland, nothing-to-it leftover white rice for the stuffing and it got totally transformed during roasting. The juices of the hen gave it a very deep flavor, and the pecans, cranberries and sage closed the deal beautifully. As the husband said, “this must go into our rotation.” Agreed. 100%.

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