I'm not a big fan of pork, but it happens to be my husband's favorite meat, and I happen to be a big fan of his- so I let the other white meat take center stage for this week's edition of Market Mondays. I slow roasted Flying Pigs Farm's pork ribs with barbecue sauce (so simple thanks to Stonewall Kitchen's award-winning maple chipotle sauce), fork-shredded the meat and discarded the bones. Hot Bread Kitchen's homemade tortillas made the perfect vehicle for the tender, sweet and spicy pork, which I topped with a Greenmarket-driven roasted corn salsa (the recipe- which is outstanding on tacos or by itself- is below). The dinner was a fast favorite, and incredibly easy to prepare.
Roasted Corn Salsa (adapted from ABC Kitchen)
Ingredients:
4 ears sweet yellow corn, unhusked
1 mini red bell pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/4 teaspoon crushed red pepper flakes
Juice from 1/2 lime
1/4 cup feta cheese, coarse crumble
8 cilantro leaves, rough chop
1 teaspoon finely grated lime zest
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/4 teaspoon crushed red pepper flakes
Juice from 1/2 lime
1/4 cup feta cheese, coarse crumble
8 cilantro leaves, rough chop
1 teaspoon finely grated lime zest
Kosher salt and freshly ground black pepper
Preparation:
1. Preheat oven to 450°. Roast unhusked corn and bell pepper on a baking sheet, turning occasionally, until corn is heated through and crisp-tender, about 15 minutes.
2. Remove skin and seeds from bell pepper and finely dice. Shuck corn and cut kernels from cobs. Discard cobs (I recently saw a cooking segment on Good Morning America in which Michael Symon suggested using corn cobs to make a flavorful stock...maybe next time).
3. Heat oil in a large skillet over high heat. Add corn kernels and sauté until heated through and light-golden in spots, approximately 3-5 minutes. Add butter, stir until melted.
4. Transfer corn and bell pepper to a bowl, add remaining ingredients and thoroughly combine. Season with salt and pepper.
Flying Pigs Farm's pork is from heritage breeds of pigs
Mini bell peppers in yellow, red and green
Tortillas from Hot Bread Kitchen are made with white, yellow or blue corn
A big chunk of goat feta- $8 at the Union Square Greenmarket
Sweet corn from Migliorelli Farm
Cilantro sits among heirloom tomatoes
Preparation:
1. Preheat oven to 450°. Roast unhusked corn and bell pepper on a baking sheet, turning occasionally, until corn is heated through and crisp-tender, about 15 minutes.
2. Remove skin and seeds from bell pepper and finely dice. Shuck corn and cut kernels from cobs. Discard cobs (I recently saw a cooking segment on Good Morning America in which Michael Symon suggested using corn cobs to make a flavorful stock...maybe next time).
3. Heat oil in a large skillet over high heat. Add corn kernels and sauté until heated through and light-golden in spots, approximately 3-5 minutes. Add butter, stir until melted.
4. Transfer corn and bell pepper to a bowl, add remaining ingredients and thoroughly combine. Season with salt and pepper.
Flying Pigs Farm's pork is from heritage breeds of pigs
Mini bell peppers in yellow, red and green
Tortillas from Hot Bread Kitchen are made with white, yellow or blue corn
A big chunk of goat feta- $8 at the Union Square Greenmarket
Sweet corn from Migliorelli Farm
Cilantro sits among heirloom tomatoes
Roasted corn salsa sounds great
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