Peachy Keen Pulled Pork Tortillas

Lillian Russo turned me on to a new taste sensation a few months ago- pork sirloin cooked in salsa. My oh my, is this a nice treat. I use an inexpensive cut of meat, braise it on the stove top and yes my friends, it is delicious! This time I added Lillian's salsa of choice to the braise, which is peach, and thanks to Kevin at Tri Town Liquors, I also discovered a lovely little peach flavored libation (flavor enhancer, you know) to toss in.  So now I have 2 new ingredients to share and both worked like a dream.

Ready to cook? I sure was. Here are the ingredients I used:

Pulled Pork with Grilled Peach Avocado Salad
Serves 5
Inspired by Lillian Russo

1-1/2 pounds pork sirloin
2 T flour
1/2 tsp salt
1/4 tsp pepper
2 T canola oil
1 medium onion chopped
1 jar (16 oz) Paul Newman Peach Salsa - I used medium heat
1 Serrano chili
1 bottle Smirnoff Ice Peach Bellini Malt Beverage
5 flour tortillas (7-8")

Grilled Peach Avocado Salad

1 peach sliced 1/2 inch
1 avocado  diced 1/2 inch
1 Serrano chili minced
3 scallions chopped
Juice of 1 lime
Salt and pepper
1 T chopped cilantro

Garnish
Greek yogurt and extra cilantro

Let's get cooking. Pat your pork sirloin dry and dredge in 2 tablespoons of flour seasoned with salt and pepper. Shake off any excess flour and heat oil in a large sauce pan on stovetop on medium. Brown pork on all sides to seal in the juices. Now add the onions, salsa, Smirnoff Peach Bellini and a whole Serrano chili. Bring to boil, cover and lower heat to simmer. For those who are not familiar with cooking with chilis, I must tell you that when they are cooked they become sweet and only slightly spicy. So if you want, you could certainly add another one.

Cook 2 hours and enjoy the aromas as they are wafting through your kitchen. I like to check on this dish every 1/2 hour or so, and turn the meat over, but as I've said before- I'm not sure it's necessary. By the time you get to the 1-1/2 hour mark, you'll find that the meat is done, and pulling itself away. I just give it that extra few minutes to get extra tender. Remove meat from cooking pan and let rest, tented with aluminum foil. Reduce liquid on stove top uncovered on medium heat to concentrate the flavors, about 10 minutes or so.

Ready for the salad?  While pork is resting, take out your stove top grill pan and grill your peach slices on both sides.

My advice to you is grill 2 peaches (I didn't do that)- you're going to want to nibble while you're putting the salad together and there's no better nibblin' than fresh grilled peaches. Dice the peach slices 1 inch, add chopped avocado, minced Serrano chili, chopped scallions, cilantro, a little salt and pepper and dress with lime juice.

I served this lovely dish on warmed tortillas. Pull your pork, toss it in the reduced cooked salsa combo, place on tortillas, add a little bit more sauce, top with the peach/avocado salad and garnish with Greek yogurt and cilanto. So good, and so worth making again and again.  

Street Food at Home

Last year on what was a glorious, celebratory July 4th weekend (do you remember the heat wave?) I enjoyed the company of my very good friend Sharon on Boston's waterfront. This year I've been laying low, hanging out at Fran's pool and cooking some of my favorite dishes. I've always been a sucker for street food and fell in love with sausage, onion and pepper hoagies the first time I had them at a festival in the North End. I knew then they'd become a finalist on my list of favorites. So today, after a balmy day at the pool I decided to give this dish a try at home. I perused the internet for some tips and ideas and came to the quick realization that nobody makes sausage, onions and peppers the same way. I turned off my computer, relied on my instincts and I must say, I'm pleased with the results.

Sausage, Onion and Pepper Hoagies

1 large onion sliced
2 green peppers sliced
1 clove garlic chopped
2 T olive oil
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/4 tsp red pepper flakes (optional)
3/4 pound sweet Italian sausage
3/4 cup marinara sauce
3/4 cup water
Small sub rolls or sliced Italian bread

Heat oil in large pan on medium low heat. My stove top cooks high, so medium might work for you. Add onions and cook uncovered 5 minutes. You want the onions to soften and not brown too quickly. Add peppers, garlic, salt, pepper and red pepper flakes if using. Cook about 10 minutes.

Remove onion/pepper mixture from pan and keep warm. To same pan add sausages and cook on all sides until brown. The sausages are not cooked yet, so add water and marinara sauce, cover pan and simmer about 10 minutes. This will finish the cooking process. Uncover the pan, and cook a few minutes more to let most of the liquid evaporate.

Remove sausages from pan and either leave whole or slice. I cut the sausages into 1/4 inch rounds and mixed with the peppers and onions. I toasted slices of Italian bread since I didn't have any rolls on hand, added a little mustard and chowed down. What a simple way to celebrate America's birthday. Yum!

This recipe will serve four to six people, but with the same amount of sausage and twice the amount of onions and peppers, you can really get a bang for your buck. You should be able to feed 10 people. Very cost effective, unless they want seconds.