By Boston.com

PORK

• 2 tablespoons sea salt
• 2 tablespoons sugar
• 2 pound piece good quality pork belly, skin removed
• 1 tablespoon dried chili powder (chimayo red, if available)

1. In a bowl, combine the salt and sugar. In a large bowl, sprinkle the salt mixture over the pork. Rub in the chili powder. Let the mixture sit at room temperature for 30 minutes.
2. Set the oven at 300.
3. Place the pork, fatty side down, in a roasting pan. Cover with foil. Roast the pork for 2 1/2 hours.
4. Remove the foil, turn the oven temperature to 450 degrees, and continue roasting for 15 to 20 minutes or until the pork is golden brown.

ONIONS AND TORTILLAS

• 2 tablespoons boiling water
• 1/2 cup white wine vinegar
• 3 tablespoons sugar
• 2 teaspoons sea salt
• 1 rooibos tea bag or another red-colored fruity tea
• 1 red onion, thinly sliced
• 12 fresh flour tortillas

Hot sauce or salsa (for serving)
1. In a heatproof bowl, combine the boiling water, vinegar, sugar, and salt. Stir to dissolve the sugar and salt. Add the tea bag and let it sit for 5 minutes. Remove the tea bag.
2. Add the onions and leave to cool. Refrigerate until chilled.
3. Drain the onions.
4. Separate the tortillas. Lay them on a rimmed baking sheet and cover loosely with foil. Heat them in the oven with the pork for 2 minutes or until warm.
5. Slice the pork against the grain into 1/2-inch slices.
6. Lay the tortillas on the counter. Pile pork, onions, and hot sauce or salsa onto the tortillas. Roll up, tucking in the edges.

Labels: Roasted pork belly tacos with rooibos-pickled red onions

This delicious recipe was provided by the Beef Checkoff

Total Recipe Time: 25 to 30 minutes

• 1 pound ground beef (95% lean)
• 1 can (15 to 16 ounces) chili beans in chili sauce
• 1-1/2 cups prepared thick-and-chunky salsa
• 1/2 cup water
• 1/2 cup chopped fresh cilantro
• Hot cooked elbow macaroni

1. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking
up into 3/4-inch crumbles. Pour off drippings.
2. Stir in beans, salsa and water; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thickened, stirring
frequently. Stir in cilantro.
3. Serve beef mixture over macaroni.

Makes 4 servings

Nutrition information per serving: 286 calories; 7 g fat (3 g saturated fat; 3 g monounsaturated fat); 76 mg cholesterol; 1090 mg sodium; 25 g carbohydrate; 7.0 g fiber; 30 g protein; 6.2 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12; 4.2 mg iron; 18.0 mcg selenium; 6.0 mg zinc; 79.1 mg choline.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.

Labels: Easy Skillet Chili Mac, National Chili Day

These garam masala-spiced shrimp and asparagus towers are a healthy, low-fat meal that is also very flavorful. Recipe by the Associated Press

• 12 small (about 2 inch) wonton wrappers


• 2 cups low-fat milk


• 1 tablespoon canola oil


• 2 teaspoons butter


• 1 small yellow onion, finely chopped


• 3 tablespoons all-purpose flour


• 2 teaspoons garam masala


• 1 pound asparagus, trimmed and cut into 1-inch lengths


• 2 tablespoons olive oil


• 1/2 pound medium shrimp, peeled, deveined and cut in half lengthwise


• 2 tablespoons lemon juice


• 1/4 teaspoon salt


• 1/4 teaspoon ground black pepper

Heat the oven to 300 F. Lightly coat a large baking sheet with cooking spray.

Place the wonton wrappers in a single layer on the baking sheet and lightly spritz the tops with cooking spray. Bake until golden brown, 10 to 12 minutes. Transfer to a wire rack to cool.

Meanwhile, in a small saucepan over medium-low, heat the milk.

In a large saucepan over medium, heat the oil and butter until the butter is melted. Add the onion and saute until softened, about 3 minutes. Add the flour and garam masala and cook, stirring frequently, for another 3 minutes.

Gradually stir the hot milk into the onion and bring to a simmer. Reduce the heat to low and cook, stirring often, until thickened, about 5 minutes.

Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2 to 3 minutes. Use a slotted spoon to transfer to a strainer and set aside.

In a large skillet over medium-high, heat the olive oil. Add the shrimp and saute until firm and pink, about 3 minutes. Stir in the lemon juice, salt and pepper.

To serve, set a wonton crisp on each plate. Top each with an even layer of asparagus. Set another wonton crisp on top, followed by a layer of shrimp, then another wonton. If desired, repeat layering. Serve with the garam masala sauce for drizzling or dipping.

Alternatively, the shrimp and asparagus can be tossed with the sauce before assembling.

Nutrition information per serving (values are rounded to the nearest whole number): 313 calories; 97 calories from fat; 11 g fat (5 g saturated; 0 g trans fats); 143 mg cholesterol; 32 g carbohydrate; 21 g protein; 3 g fiber; 997 mg sodium.

Labels: Garam masala-spiced shrimp and asparagus towers

This recipe comes to us from Benjamin Steak House.

In Ian Fleming’s original James Bond novel, Casino Royale (1953), he created a drink named after the novel’s female lead, Vesper Lynd. Many people don’t know this, but this was Bond’s original martini; later, he began to order straight up vodka or gin martinis. The Vesper differs in that it uses both. Below is the recipe, taken straight out of the legendary novel.

Cheers!

Vesper Martini

Ingredients:

• 3 measures of Gordon's Gin
• 1 measure of vodka
• 1/2 measure Lillet Blanc (originally Kina Lillet in the novel)
• lemon peel for garnish
  
  Preparation:
  - Shake gin, vodka and Lillet with ice and strain into a martini glass. Garnish with a lemon twist and enjoy!

Editor's Note: About our guest blogger Benjamin Prelvukaj



Benjamin Prelvukaj is the ambitious young entrepreneur who founded Benjamin Steak House. Benjamin, along with fellow Peter Luger alumni, Chef Arturo McLeod, started Benjamin Steak House in 2006. In two short years, Benjamin Steak House has established itself as one of New York’s premiere steak houses, attracting business professionals and celebrities alike.

At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.

While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.

Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.

Labels: James Bond’s Vesper Martini recipe

By the Associated Press

• 4 teaspoons extra-virgin olive oil, divided


• 4 medium tomatoes, cut into 1/2-inch thick slices


• Salt and ground black pepper


• 2 medium Yukon Gold potatoes


• 1 1/4-pound salmon fillet, skin removed, cut into 4 portions


• 1 jar (7-ounce) roasted red peppers, drained and cut into thin slices


• 2 cups baby arugula, rinsed and dried


• 2 tablespoons capers, rinsed


• 1 tablespoon balsamic vinegar


• 1 teaspoon cornstarch
  

1. Heat the oven to 400 degrees. Line 2 baking sheets with foil, then brush 1 teaspoon of the oil over each.
2. Arrange the tomato slices in a single layer over one of the baking sheets. Season with 1/4 teaspoon each of the salt and pepper. Roast the tomatoes for 20 to 25 minutes, or until softened. Let cool for 5 minutes, then cut into 1-inch chunks. Set aside.
3. Use the slicing side of a box grater or mandoline, slice the potatoes into very thin disks, discarding the ends. Arrange the potato slices in a single layer on the second baking sheet. Add them to the oven and roast until golden brown and crispy, about 15 minutes. Set aside.
4. While the potatoes and tomatoes roast, remove any bones from the salmon. Season both sides with 1/4 teaspoon each of salt and pepper.
5. In a large oven-safe skillet over medium-high, heat the remaining 2 teaspoons of oil. When the oil is very hot, slide the salmon fillets into the pan and cook until golden on the underside, about 5 minutes. Carefully turn the salmon over cook until golden on the second side, about another 4 minutes.
6. Place the skillet in the oven. Bake for about 5 minutes, or until the salmon is cooked to the desired doneness. Transfer the fish to serving plates and cover to keep warm.
7. Return the skillet to medium heat on the stovetop. Add the peppers, arugula and capers. Stir until the greens are wilted, 1 to 2 minutes.
8. In a small bowl, stir together the vinegar and cornstarch, then add the mixture to the skillet. Add the tomatoes and stir until the relish is heated through and slightly thickened, 1 to 2 minutes.
9. Top each serving of salmon with potato slices and the arugula and tomato relish.

Labels: Recipe: Potato-Crusted Salmon with Tomato and Arugula Relish

By the Associated Press
Start to finish: 20 minutes
Servings: 4

• 8-ounce log chevre (goat cheese)
• 8 spears asparagus, bottoms trimmed
• 2 scallions
• 4 slices prosciutto
• 1 medium green apple, quartered and cored
• 1/4 cup white balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
  

Cut the log of goat cheese into quarters, arranging each on a serving plate.

In a medium saucepan over high, bring 3 inches of water to a boil. Add the asparagus and blanch until the spears are bright green and just tender when pierced with a fork, 2 to 3 minutes. Drain and cover in cold water to stop the cooking. Drain again, and dry the spears.

Lean 2 asparagus spears on each portion of goat cheese. Cut each scallion in half lengthwise.

Wrap a slice of prosciutto around a quarter of apple and tie with a length of scallion. Place on top of the asparagus "skis".

In a small bowl, whisk together the vinegar, oil, salt, pepper, mustard and honey. Drizzle over each salad.

Nutrition information per serving (values are rounded to the nearest whole number): 367 calories; 248 calories from fat; 28 g fat (11 g saturated; 0 g trans fats); 37 mg cholesterol; 16 g carbohydrate; 16 g protein; 3 g fiber; 741 mg sodium.

Labels: ASPARAGUS AND APPLE SALAD WITH PROSCIUTTO AND GOAT CHEESE

By guest blogger Benjamin Prelvukaj, founder of Benjamin Steak House.

Below is a great recipe for a nice, light dessert that won’t completely compromise your 2010 diet regime. For an even lighter recipe, you can experiment by substituting the sugar for Splenda. It’s quite versatile, too, as you can make it with either peaches, apples or pears- whichever you prefer!

Bon appétit!

Peaches in Syrup:
Serves about 4

• 8 large peaches (you may substitute with apples or pears)
• 2 cinnamon sticks, whole
• 1 teaspoon of cloves (about a dozen)
• 3 cup water
• ¾ cups sugar (you may substitute with Spenda)
  
  Procedure:
  - Wash peaches well and cut in half.
  - In a pot, bring 3 cups of water to a boil. Add 2 tablespoons of sugar and drop peaches in: boil for about 10 minutes, then remove peaches and let cool. Save the water that you boiled them in!
  - Using the remaining water, add the remaining ingredients and boil on medium heat for about half an hour, or until it reduces in half, stirring constantly so the sugar does not stick. After it reduces in half, what remains is a syrup.
  - In the mean time, cut the peaches in half and remove the pits and skin. Ones the syrup is ready, place the peaches in the syrup and boil for another 10 to 15 minutes.
  - Remove from heat, drain the cinnamon sticks and cloves, let it cool a bit, and enjoy!
  
  Editor's Note: About our guest blogger Benjamin Prelvukaj
  
  
  
  Benjamin Prelvukaj is the ambitious young entrepreneur who founded Benjamin Steak House. Benjamin, along with fellow Peter Luger alumni, Chef Arturo McLeod, started Benjamin Steak House in 2006. In two short years, Benjamin Steak House has established itself as one of New York’s premiere steak houses, attracting business professionals and celebrities alike.
  
  At the humble age of 18, he moved to New York in pursuit of a better life for him and his family. After working at various New York restaurants, he began working full-time as a waiter at the famous Peter Luger steakhouse in Brooklyn while also attending school. Juggling school and a full-time job was no easy task, but Benjamin was determined to succeed.
  
  While working at Peter Luger, Benjamin paid close attention to what made the restaurant so successful. He also took note of the areas he thought needed improvement. These assessments were the building blocks to the development of Benjamin Steak House. After assembling a group of investors, Benjamin began to search for a location for his dream restaurant. When he stumbled upon the Dylan Hotel, Benjamin knew he had found the right place. The elegant setting of the two-story space, located in the century-old Chemist Club building near Grand Central was exactly what he has envisioned. With its brass chandeliers, soaring ceilings, and 10-foot fireplace, the location felt like a Sinatra-esque throwback to the Big Band Era.
  
  Many restaurants had failed in this location before- including the Chemist Club Grill and Britney Spears’ NYLA- but that did not deter Benjamin. The first 6 months after the opening, business was slow, but Mr. Prelvukaj refused to lose hope. He continued to refine his menu, hire the finest wait and kitchen staff, and promote Benjamin Steak House around the city. In time, his hard work paid off. Today it is rare to find an empty seat in Benjamin’s, even on weekdays, and celebrity clientele include world champion boxers Evander Holyfield and Wladimir Klitschko, movie stars Vin Diesel, Hillary Duff, Ewan McGregor, Christopher Meloni, and Reba McIntyre, and super models Naomi Campbell and Jessica Hart, among others. Benjamin Prelvukaj’s success story is truly inspirational, and a testament to the fact that, no matter where you come from, if you have the ambition and persistence, you too can live the American dream.
  
  
  
  

Labels: Peaches in Syrup

By the Associated Press

• 125 ml ( 1/2 cup) sugar


• 50 ml ( 1/4 cup) water


• 5 ml (1 tsp) vanilla extract


• Mocha Sauce


• 125 ml ( 1/2 cup) heavy cream


• 5 ml (1 tsp) instant coffee granules


• 125 g (4 oz) dark chocolate chips

Base

• 4 slices (about 170 g/6 oz) purchased pound cake


• 500 ml (2 cups) purchased coffee ice cream

Strawberries

• 250 g (8 oz) fresh strawberries, hulled and sliced


• 30 ml (2 tbsp) sugar


• 15 ml (1 tbsp) orange liqueur

Meringue

• 4 egg whites


• 175 ml (3/4 cup) sugar, divided


• 50 ml ( 1/4 cup) water

Syrup: In a small saucepan over medium-high, combine sugar and water and bring to a boil so that the sugar dissolves. Remove from heat and let cool to room temperature. Add vanilla, then set aside.

Mocha Sauce: In a microwave-safe dish, combine cream and coffee granules. Heat on high in 30-second bursts until bubbly. Add chocolate chips and stir until smooth, then set aside.

Base: Use a biscuit cutter or overturned large glass to cut each slice of pound cake into rounds. Arrange cake rounds on a baking sheet. If you wish to prepare only 2 servings, divide cakes between 2 baking sheets. Brush each round with vanilla sugar syrup.

Scoop ice cream into 4 large balls and mound one on top of each slice of cake. Place in the freezer.

In a medium bowl, toss strawberries with sugar and orange liqueur. Set aside.

Meringue: In a large bowl, place egg whites. Prepare an electric mixer with the whisk attachment. In a small saucepan over medium, combine 125 ml ( 1/2 cup) of the sugar and water. When the temperature of the sugar and water reaches 105 C (220 F), turn mixer on medium-high and whip egg whites.

When egg whites are very frothy, slowly add remaining 50 ml ( 1/4 cup) sugar. Continue beating egg whites until they reach soft peaks. Continue cooking sugar syrup until it reaches 115 C (240 F). This should happen at almost the same time the egg whites are ready.
With mixer on, pour sugar syrup down the inside of the bowl into egg whites. Continue beating until outside of bowl is no longer warm and meringue is thick and bright white.
Remove cakes from freezer. Using a spoon or a piping bag, completely cover outside of ice cream and cake with meringue. If you only plan to prepare 2 servings, the remaining can be frozen until needed.

Heat a broiler. When broiler is very hot, place meringue-covered cake and ice-cream rounds under it for about 1 minute or until just lightly browned.
To serve, coat each serving plate with chocolate sauce. Use a spatula to transfer one baked Alaska to each plate, then spoon strawberries alongside it. Serve immediately.

Makes 4 servings.

Nutrition information per serving (values are rounded to the nearest whole number): 975 calories; 407 calories from fat; 45 g fat (28 g saturated; 0 g trans fats); 255 mg cholesterol; 135 g carbohydrate; 12 g protein; 3 g fibre; 309 mg sodium.

Labels: Mocha Baked Alaska

By the Associated Press

Start to finish: 30 minutes (15 minutes active)
Servings: 4

Labels: chicken breasts with pineapple and jalapeno chilies

• 500 g (1 lb) feta cheese, crumbled (750 ml/3 cups)


• 340 g (12 oz) reduced-fat cream cheese, softened


• 50 ml ( 1/4 cup) extra-virgin olive oil


• 15 ml (1 tbsp) lemon juice


• 2 ml ( 1/2 tsp) dried oregano


• 2 ml ( 1/2 tsp) dried thyme


• 1 ml ( 1/4 tsp) ground black pepper


• 0.5 ml (1/8 tsp) ground cayenne pepper, or to taste


• 12 round flatbreads or flour tortillas (each 15 cm/6 inch diameter)


• 1.5 l (6 cups) baby spinach


• 2 jars roasted red peppers (each about 340 g/12 oz), drained, patted dry and cut into thin strips
  

In a medium bowl, use an electric mixer on low to beat together feta and cream cheese. Add olive oil, lemon juice, oregano, thyme, black pepper and cayenne pepper. Continue beating until mixture has a soft, spreadable texture.

Spread some of the cheese mixture over one side of each of the flatbreads. On 6 of the flatbreads, layer spinach and red peppers, then top with remaining 6 flatbreads, pressing sandwiches together. Cut each sandwich into 6 wedges.
Makes 36 pieces.

Nutrition information per piece (values are rounded to the nearest whole number): 115 calories, 52 calories from fat, 6 g fat (3 g saturated, 0 g trans fats), 12 mg cholesterol, 11 g carbohydrate, 5 g protein, 1 g fibre, 371 mg sodium.

Labels: Roasted Pepper and Spinach Flatbread Sandwiches

Blackberry lime cheesecake will impress your Valentine's date with a lot less effort than you may think. Recipe is by the Associated Press.

• 2/3 cup (2 ounces) graham cracker crumbs (about 5 whole crackers)


• 3 tablespoons butter, melted


• 1 tablespoon brown sugar
  

Ingredients for the cheesecake:

• 16-ounce package frozen blackberries, thawed 30 minutes at room temperature, divided


• 3/4 cup sugar, divided


• 16 ounces cream cheese (2 packages), room temperature


• 2 tablespoons flour


• 2 eggs


• 1 teaspoon vanilla extract

Ingredients for the curd:

• 2 eggs


• 1/2 cup sugar


• 1/2 cup lime juice


• Finely grated zest from 2 limes


• 4 tablespoons (1/2 stick) butter, sliced


• Fresh blackberries and mint leaves, to garnish

Directions:
Heat the oven to 350 F. Spray a 6-inch springform pan with baking spray.

In a small bowl, use a fork to combine the graham cracker crumbs, melted butter and brown sugar. Press the mixture into the bottom of the springform pan. Bake for 8 to 10 minutes, or until golden around the edges. Set aside to cool. Leave the oven on.

Reserve 2/3 cup of the semi-thawed blackberries.

In a blender or food processor, combine the remaining blackberries with 1/4 cup of the sugar.

Process or blend until pureed. Strain through a fine mesh strainer to remove the seeds. Set aside the puree.

In the bowl of a stand mixer, combine the cream cheese, remaining 1/2 cup of sugar and the flour. Mix on low until combined. Scrape down the sides of the bowl, then mix some more. Do not mix any faster than medium-low; you don't want to incorporate air into the mixture.

Add 1 egg, mix thoroughly and scrape the bowl. Add the second egg, mix and scrape again. Add the vanilla and mix one more time. Fold 1/2 cup of the blackberry puree and the reserved whole blackberries into the batter.

Transfer the batter to the crust. Bake for 10 minutes, then lower the temperature of the oven to 250 F and bake for another 30 minutes. The top of the cheesecake should be slightly puffed and spongy-firm to the touch. It should just jiggle slightly in the center when the pan is tapped. Let cool at room temperature for 1 hour, then refrigerate until completely chilled.

While the cheesecake bakes, make the blackberry-lime curd. In a medium stainless steel bowl, combine the eggs and sugar with a whisk. Add the remaining blackberry puree, the lime juice and lime zest.

Set the bowl over a medium saucepan of simmering water. The bowl should rest on the top edge of the pan without touching the water. Whisk the mixture continuously until it reaches 170 F. Remove from heat and add the butter, one piece at a time, whisking to combine. Press plastic wrap directly onto the surface of the curd and refrigerate until cool.

When ready to assemble the dessert, remove the springform pan sides. Run a spatula under the crust to remove the bottom of the pan. Transfer to a plate. Spoon the blackberry lime curd over the top of the cheesecake. Garnish with fresh blackberries and mint leaves and serve.

Labels: Blackberry lime cheesecake, Valentine's recipes

Do you have a great Super Bowl dish? Send it to Captivate Cooking and we'll run it on the blog ... and maybe even in the elevators. Send recipes to JPini@Captivate.com.

• 2 tablespoons extra-virgin olive oil


• 2 cups chopped yellow onion (2 large)


• Two 7-ounce cans diced green chiles


• 2 teaspoons cumin


• 2 teaspoons dried oregano


• ½ teaspoon chipotle chili powder, or to taste


• Six 15-ounce cans great northern beans or white cannellini beans, rinsed


• 8 cups (2 quarts) reduced-sodium chicken broth


• 3 pounds boneless, skinless chicken breasts


• ¼ cup lime juice
  

Instructions:

→Heat a grill to medium-high.
→In a Dutch oven or other large pot over medium-high, heat the oil. Add the onions and cook, stirring often, until softened, about 5 minutes. Stir in the chiles, cumin, oregano and chipotle chili powder. Cook, stirring often, for 5 minutes. Stir in the beans and broth and bring to a simmer. Cook, stirring occasionally, for 30 minutes.
→Meanwhile, grill the chicken 4 to 5 minutes per side until well-browned and an instant-read thermometer registers 165 degrees when inserted at the thickest part of the breast. Transfer to a cutting board and cool for 10 minutes. Cut the grilled chicken into ¾-inch dice, then set aside.
→Using a ladle, transfer 2 cups of the beans and cooking liquid to a bowl and mash with a fork. Stir the mashed beans back into the simmering pot. Add the chicken and lime juice, then cook for 10 minutes more.

→Nutrition information per serving: 350 calories (57 calories from fat), 6 g fat (1 g saturated, 0 g trans fats), 66 mg cholesterol, 33 g carbohydrates, 41 g protein, 9 g fiber, 281 mg sodium.

Labels: Smoky White Chili With Grilled Chicken