Pork Osso Buco with Riced Cauliflower Risotto

I love Osso Buco. If it’s on the menu, that’s my order. No matter the restaurant—
corner diner to top of the line fancy-pants eatery. Osso Buco is a classic Italian stew and full of flavor. Now if you’re a traditionalist, you probably want to remind me that Osso Buco is veal dish. Well, yes. But, I prefer to use pork. First off, I like the price tag—pork costs about half. Second reason, I find the pork to be a more tender meat. And a tender Osso Buco is The Bomb.  

Serve this hearty stew with Cauliflower Risotto (recipe below)

4 tablespoons olive oil
1 ½ pounds boneless pork sirloin cut into thick chops
1 onion, chopped
2 stalks celery, chopped
4 garlic cloves, chopped
1 28-ounce can peeled Italian plum tomatoes, crushed
1 cup chicken broth
1 cup dry red wine
1 Tbs fresh basil leaves, chopped
½ teaspoon grated lemon peel
½ teaspoon anchovy paste
salt and pepper
chopped parsley

1. Heat oil in heavy extra-large deep skillet or flameproof casserole over medium-high heat. Season pork with salt and pepper and add to skillet, cooking until brown, turning occasionally, about 12 minutes. Transfer pork to plate.

2. Reduce heat to medium-low. Add onion, celery and garlic and sauté until tender, about 4 minutes. Add wine, tomatoes, chicken stock, anchovy paste, lemon and basil, scraping up any browned bits, until slightly reduced, about 5 minutes.

3. Return pork to the pan, along with any juices, cover and place in heated oven, 1 hour or until meat is fork tender. (Can be prepared 3 days ahead.)

4. Ladle into bowls and serve with Cauliflower Risotto and chopped parsley

Riced Cauliflower Risotto Recipe
Let me start by saying, I am not a big fan of the steaming, chopping and straining a whole head of cauliflower. What I am a big fan of, is chopping and roasting. Roasting not only invites all the rich flavors of caramelization, but negates the tedious work of straining.
Paleo Note: The use of butter and cream, as opposed to vegetable broth and oil, in this recipe will give your risotto a more authentic flavor, but I have to say both ways are equally delicious.

1 head cauliflower, cut into bite-size florets (I also use the tender green leaves closest to the stem—hate to waste anything!)
3 Tbs olive oil
1 yellow onion, chopped
2 cloves garlic, chopped
2 Tbs olive oil or butter
salt and pepper
½ cup vegetable stock or cream
½ cup Parmesan cheese, grated

1. Toss the cauliflower with the olive oil and place on a baking sheet. Roast at 450 degrees until golden, about 30 minutes. When cooled, add to food processor and chop until florets are the size of grains of rice.

2. In a skillet over medium heat, sauté the onions and garlic in the olive oil or butter until tender. Add riced cauliflower, vegetable stock or cream and cheese, and cook until thickened, about 10 minutes.

Chicken and Mushroom Curry

I made chicken tonight.
Chicken with mushrooms and onions and turmeric and chili paste and garlic.
And it was delicious.

1 lb – Chicken thighs, sliced
½ lb - Mushroom, sliced
1 Medium onion, diced
1 clove garlic, minced
1 Tbs  Grated Ginger
1 Tbs Grated Garlic
1/2 tsp  Tuemeric powder
Chile powder to taste

1.   Fry the onions over medium heat until caramelized. If I’m lazy, I’ll put a tablespoon of oil in the pan, give the onions a quick stir and cover it for ten minutes or so. Just long enough for the onions to sweat. The bottom layer usually crisps up nicely.
2.   When you have your onions good and brown, take them out of the pan and set them in a deep bowl.
3.   Add a bit of oil and fry up your mushrooms. I add a little salt to encourage them to release their water. After they’ve sit for a bit, pour out any extra water and give them a quick stir.
4.   When your mushrooms have browned, add them to your bowl of onions and begin frying up your chicken.
5.   When the chicken is nicely browned, add the garlic and ginger, dump your vegetables back in and give everything a stir. (If you have a bit of broth in the bowl, add that as well. Then add your Chile bean oil, Turmeric, Chile and salt. If your pan goes dry, add some water and encourage a broth.
6.   That's it. 20 minutes--maybe 30--start to finish.
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