Dinner tonight was inspired by the picture to the right. As I’ve stated in my What’s For Dinner page, I will be building a database of both “What’s For Dinner” and Recipes. And when I have hundreds of recipes, and hundreds of What’s For Dinner posts (ahh, I’m enjoying that little dream of the future) I will still draw my inspiration, from time to time, from recipes and photos I see in other places. And like today, I will share those inspiring bits and pieces with you when they happen.
Note: I’ve updated the post with my own pictures of the actual meal.
Herb Roasted Pork Shoulder:
What you’ll need:
- Pork Shoulder, boneless, skin on
- 2 Cloves Garlic, sliced
- 1 Inch Ginger, peeled and sliced
- 1 Rosemary, chopped (fresh if possible)
- 1 Sage, chopped (fresh if possible)
- Sea Salt and Fresh Ground Pepper
Start dinner preparation with the pork, since it takes longer to cook. Pre-heat the oven to 400. In a roasting pan, sprinkle a pinch of sea salt and some ground black pepper, then lay down a few pieces of the sliced garlic and sliced ginger in the middle of the pan. Place the pork shoulder in the roasting pan, skin down, on top of the salt, pepper, garlic and ginger. Do not add any liquids – the pork will take care of that for you! On top, sprinkle another pinch of sea salt, pepper, and the spices: sage and rosemary. Then carefully lay the remaining ginger and garlic on top of the pork shoulder, so that while the meat is roasting, the flavor will be free to sink in to the meat.
What you’ll need:
- Your 3 favorite Stir-Fry Vegetables; I suggest Young Carrots (NOT Baby Carrots), Zucchini, Red Pepper
- Garlic and Ginger, chopped
- Rosemary and Sage
- Whole Black Olives, crushed
Start this as soon as you flip the pork shoulder. Put some coconut oil in a frying pan, and heat the pan on medium heat. The pan should be hot when you add the vegetables. Now slice the vegetables, garlic, and ginger. I suggest using long slices of the carrots and zucchini, like in the photo to the right, so that they are similar length to the red pepper. The garlic and ginger should be chopped so fairly fine bits. As soon as the vegetables, garlic, and ginger are ready, add them to the frying pan and fry them on high heat for about 2 minutes. Stir constantly; you want these to be “toasted” but not cooked through, and definitely not burned. Once the vegetables start to have some toasting marks on them, little brown spots from the heat, turn the heat off, but leave the pan on the burner. Add the spices, mix thoroughly, and leave this to cool. Now take out the black olives and drain them. Put them on a cutting board, and with your thumb, crush each one so that in breaks in to halves or quarters. Add these to the pan and mix again.
What you’ll need:
- Salad mix, your favorite (for this flavor, I prefer Arugula)
- Button Mushrooms
- Olive Oil
In a salad bowl, add all ingredients and mix. This side salad is quite simple, and quite tasty. It will compliment the “Greek” ground beef very well. This is similar to a full salad meal recipe I make called the “Twisted Salad”, but as a side salad, I will use fewer ingredients, and will tone back the flavors a bit so that it’s not too primary in it’s flavoring. That said, if you want to scale up the flavor a bit, feel free to add any of the following optional ingredients: Parsnips (chopped), Cilantro, Ginger. Again, the flavor of this side salad should be supporting, not primary for this meal, so use the strong flavor ingredients sparingly.
Put the greens on the plate first. Next add the toasted vegetables, drizzling just a tiny bit of olive oil over the top as you serve. Last, slice the pork shoulder for serving, and serve with the skin on. The skin should be toasted, and should peel off the pork easily, letting it be sliced off as desired, on the plate. And enjoy!
Look out for my Urban Paleo Chef meal suggestions in my “What’s For Dinner” posts daily!