Moroccan Inspired Country Style Rib Ragu With Couscous Cakes Food

MOROCCAN-INSPIRED COUNTRY-STYLE RIB RAGU WITH COUSCOUS CAKES

Steps:

• For the pork chops: Put pork cubes in a large bowl and toss with oil. Mix 2 tsp paprika, 2 tsp coriander, 2 tsp turmeric, 2 tsp salt, 1 tsp pepper, 1 tsp ginger, and 1 tsp cumin, Sprinkle half of the spice mixture over pork and toss well. Cover and refrigerate for at least 1 and up to 3 hours. Reserve remaining spice mixture.
• To make the tagine: Heat oil in a large nonstick skillet over medium-high heat. In batches, add pork and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer pork to a plate.
• Add more oil to the skillet if needed. Add leeks, carrots, cinnamon, 2 sprigs thyme, 1/2 tsp red pepper flakes and 2 bay leaves to the skillet and sauté together about 4 minutes, adding more by the tablespoon, if needed. Stir in the 6 cloves garlic and cook until fragrant, about 1 minute. Stir in remaining reserved spices from step 1 and cook for 15 seconds. Stir in tomatoes with their juices, 1 cup broth, and tomato paste and bring to boil, stirring occasionally. Transfer to a large sauce pan. Return to a simmer and cook, stirring occasionally, until juices thicken and vegetables are just tender, about 20 minutes.
• Stir in chickpeas. Bury the pork in the sauce and cover. Simmer until the pork is just tender, about 10 minutes.
• Meanwhile, make the couscous cakes: Bring 1 1/2 cup stock to a boil in a medium saucepan over high heat. Add the couscous, almonds, currants, chives, lemon zest, 1/2 tsp salt, and 1/4 tsp pepper and stir well. Remove from heat and cover tightly for 10 minutes. Transfer to a medium bowl. Fluff couscous with a fork. Stir in yolks. Press couscous mixture into six 3-inch-wide cakes. Transfer to a plate and let stand 5 minutes.
• Heat 3 Tbs olive oil in a nonstick skillet over medium-high heat. Fry cakes, turning once, until golden, about 3 minutes per side. Transfer to paper towels to drain.
• Remove bay leaves and thyme sprigs and transfer tagine to a serving dish. Sprinkle cilantro and mint on top and serve hot, with couscous cakes.

MOROCCAN-INSPIRED COUNTRY-STYLE RIB RAGU WITH COUSCOUS CAKES

Steps:

• Marinating Time: 3 hours.
• For the pork chops: Put pork cubes in a large bowl and toss with oil. Mix paprika, coriander, turmeric, salt, pepper, ginger, and cumin, Sprinkle half of the spice mixture over pork and toss well. Cover and refrigerate for at least 1 and up to 3 hours. Reserve remaining spice mixture.
• To make the tagine: Heat oil in a large nonstick skillet over medium-high heat. .In batches, add pork and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer pork to a plate.
• Add more oil to the skillet if needed. Add leeks, carrots, cinnamon, thyme, chili flakes and bay leaves to the skillet and sauté together about 4 minutes, adding more by the tablespoon, if needed. Stir in the garlic and cook until fragrant, about 1 minute. Stir in remaining spices and cook for 15 seconds. Stir in tomatoes with their juices, broth, and tomato paste and bring to boil, stirring occasionally. Transfer to a large sauce pan. Return to a simmer and cook, stirring occasionally, until juices thicken and vegetables are just tender, about 20 minutes.
• Stir in chickpeas. Bury the pork in the sauce and cover. Simmer until the pork is just tender, about 10 minutes.
• Meanwhile, make the couscous cakes: Bring the stock to a boil in a medium saucepan over high heat. Add the couscous, almonds, currants, chives, lemon zest, salt, and pepper and stir well. Remove from heat and cover tightly for 10 minutes. Transfer to a medium bowl. Fluff couscous with a fork. Stir in yolks. Press couscous mixture into six 3-inch-wide cakes. Transfer to a plate and let stand 5 minutes.
• Heat olive oil in a nonstick skillet over medium-high heat. Fry cakes, turning once, until golden, about 3 minutes per side. Transfer to paper towels to drain.
• Remove bay leaves and thyme sprigs and transfer tagine to a serving dish. Sprinkle cilantro and mint on top and serve hot, with couscous cakes.

MOROCCAN-INSPIRED COUNTRY-STYLE RIB RAGU WITH COUSCOUS CAKES

Steps:

• Prep Time: 30 minutes Cook Time: 45 minutes Marinating Time: 3 hours For the pork chops: Put pork cubes in a large bowl and toss with oil. Mix paprika, coriander, turmeric, salt, pepper, ginger, and cumin, Sprinkle half of the spice mixture over pork and toss well. Cover and refrigerate for at least 1 and up to 3 hours. Reserve remaining spice mixture. To make the tagine: Heat oil in a large nonstick skillet over medium-high heat. .In batches, add pork and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer pork to a plate. Add more oil to the skillet if needed. Add leeks, carrots, cinnamon, thyme, chili flakes and bay leaves to the skillet and sauté together about 4 minutes, adding more by the tablespoon, if needed. Stir in the garlic and cook until fragrant, about 1 minute. Stir in remaining spices and cook for 15 seconds. Stir in tomatoes with their juices, broth, and tomato paste and bring to boil, stirring occasionally. Transfer to a large sauce pan. Return to a simmer and cook, stirring occasionally, until juices thicken and vegetables are just tender, about 20 minutes. Stir in chickpeas. Bury the pork in the sauce and cover. Simmer until the pork is just tender, about 10 minutes. Meanwhile, make the couscous cakes: Bring the stock to a boil in a medium saucepan over high heat. Add the couscous, almonds, currants, chives, lemon zest, salt, and pepper and stir well. Remove from heat and cover tightly for 10 minutes. Transfer to a medium bowl. Fluff couscous with a fork. Stir in yolks. Press couscous mixture into six 3-inch-wide cakes. Transfer to a plate and let stand 5 minutes. Heat olive oil in a nonstick skillet over medium-high heat. Fry cakes, turning once, until golden, about 3 minutes per side. Transfer to paper towels to drain. Remove bay leaves and thyme sprigs and transfer tagine to a serving dish. Sprinkle cilantro and mint on top and serve hot, with couscous cakes.

COUNTRY STYLE PORK RIB RAGU

Steps:

• Salt and pepper both sides of the country style pork ribs.
• Heat a large braising pan over high heat until it's hot and then add in the clarified butter.
• Sear both sides of the meat and remove from pan. Do this in multiple steps if the meat gets too crowded.
• Do not clean out the pot. The fond that is leftover in the pot will add to the flavoring of the sauce. Add carrots, celery and onions. Cook for 5 minutes stirring occasionally.
• Time to deglaze the pan. Add the red wine. Using a wooded spatula scrape the fond and allow that to meld in with the wine. Bring the wine to a boil and cook for about 5 minutes.
• Add in the garlic, rosemary sprigs, tomatoes, beef broth, bay leaves and stir.
• This will give you a lot of liquid in your sauce. Time to reduce. Cook at medium-low heat until the sauce has reduced by about one third.
• Add back in the meat that was set aside earlier.
• Allow the dish to come back to a boil and cover the pot and lower the flame and simmer for 3 hours.
• This step is optional but I prefer to do it. Although this adds a considerable amount of time to the recipe. Allow the dish to cool and put in the fridge. Once it cools, put back on stove and using a spoon, skim off as much fat as you can. Put over high heat and bring back to slow bubble.
• Remove the meat from the pan and remove the bones and any hard cartilage parts. Shred the meat with two forks and add back into the dish.
• Now is the time to salt and pepper your dish to taste.
• Sometimes the tomatoes aren't sweet enough by themselves and if you notice too much acidity, add in a little honey, and taste, and add more if needed. If you don't like honey, plain sugar would also help to remove the acidity.
• At this point, what I like to do is to leave it uncovered and leave over medium heat while the sauce continues to bubble and reduce even more. Then I boil my water and make my egg noodles.
• Once egg noodles are done cooking, drain.
• Serve by plating a wide bowl with noodles, spoon the ragu over the noodles, top with shredded pecorino romano cheese and then lastly sprinkle the chopped parsley over the cheese.

MOROCCAN-INSPIRED BARBECUE SAUCE

Steps:

• Combine all the ingredients in a medium sized saucepan.
• Bring to a simmer over medium-high heat (do not allow to boil), cook and stir constantly until the sauce is reduced to about 1 1/4 cups. This should take approximately 15 mintues.
• Pour mixture through a fine sieve to strain.
• Best made several hours in advance of using.
• Freezes well.