Tuscan Roast Pork

Pork tenderloins were on sale the other day so I picked one up without a plan for it. A quick Google and I found this delicious recipe for Tuscan Pork Roast at Stephen Cooks! It turned out perfectly: moist and tender, quite flavorful but not too spicy for the picky kids. A perfect dinner on a chilly, Midwestern winter night.

Tuscan Roast Pork
Recipe from Stephen Cooks!

2 lb. pork tenderloin
4 medium cloves garlic, cut in slivers
2 T fresh rosemary, minced
2 T fennel seeds, ground in mortar and pestle
2 T fresh parsley, minced
2 T fresh oregano, minced
1 T dried crushed basil
1 T dried crushed thyme
1/4 tsp cayenne powder
2 tsp dried chopped onion
1/4 lemon, cut in 2 wedges
1/2 C white wine
2 tsp salt
olive oil
6 medium carrots, peeled, cut in 2-1/2" pieces
6 small potatoes, washed, cut in half

Wash the tenderloin and pat dry thoroughly.  With a sharp pointed knife, cut slits in the meat at 1/2" intervals and force the garlic slivers into the slits.  Mix the rosemary, fennel, oregano, basil, thyme, cayenne, and salt. Rub the tenderloin with olive oil, then with the herb mixture, patting and pressing the herbs into the meat.

Allow to rest at least 20 minutes.

Heat a small amount of olive oil in a heavy ovenproof pan or Dutch oven and brown the meat on all sides slowly. Remove from heat. Squeeze the lemon wedges into the pan and add the wine. Place the lemon wedges, potatoes and carrots in the pot and roast, partially covered, in a preheated 300º oven until the meat reaches 146º internal temperature, about 25 - 30 minutes. Remove the meat to a warmed platter and cover tightly with foil. Return the pan to the oven, raise the heat to 375º and roast the vegetables until tender, about another 20 minutes.


To serve, slice the meat and arrange it with the vegetables on a serving platter. Remove fat from the pan, deglaze with a few tablespoons of white wine or water, scraping loose any bits clinging to the pan. Pour the liquid from the pan over the meat and vegetables.

Note: the same technique can be used with a pork loin roast.

Pioneer Woman's Spicy Shredded Pork

 

Another family favorite from Pioneer Woman. So far we're batting 1000. Even the picky girls get excited when the hear we're having one of Ree's recipes for dinner. This one is simple: rub a spicy paste over the pork and roast for several hours in the oven. We prefer things slow-cooked in the oven but I'm sure this recipe would be equally delicious in a crock pot. The kids preferred to eat their pork plain, with a fork. I rolled mine into a tortilla. Added a touch of chipotle salsa, shredded cheese and some homemade guacamole. Yum!

Spicy Shredded Pork
Recipe from The Pioneer Woman

4 pounds (up To 7 Pounds) Pork Shoulder
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1 Tablespoon (to 2 Tablespoons) Salt
Pepper To Taste
3 cloves (to 4 Cloves) Garlic
1 Tablespoon (to 2 Tablespoons) Olive Oil
2 Tablespoons (to 3 Tablespoons) White Wine Vinegar
¼ cups Brown Sugar
1 whole Onion
Lime Wedges

Rinse and pat dry the pork shoulder.

To begin, just throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender. (I happen to love brown sugar in my cooking, but you can decrease or omit it if you like.)

Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder.

Now rub it into every nook and cranny of the meat, tucking it under folds an in crevices. Let no stone go unturned.

Then place the pork into a roasting pan or Dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300º for several hours, turning once every hour.

When it is fork tender, crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done, let it rest for 15 minutes before shredding.

Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat.

Serve with warm tortillas, lime wedges, sour cream, pico de gallo, guacamole, tomatillo salsa … whatever makes your skirt fly up!

Zesty Penne with Sausage and Peppers

Zesty Penne with Sausage and Peppers has become our family favorite, go-to recipe lately. It's got a little zip since we use our favorite hot sausage. It's creamy thanks to the cream cheese. And best of all, it's quick and easy to make. And since it's something that everyone in the family likes, I always have the ingredients on hand to whip up a satisfying dinner in no time at all!

I did make a few changes to this recipe. I leave out the green peppers because we don't care for them. I use red peppers instead. I also usually don't add any milk because  forgot to the first time I made it and we all liked it that way. As any mom of four will tell you, when you find something that all six people in the family will eat, you don't change a thing!

Zesty Penne with Sausage and Peppers is my contribution to The Weekend Blog Showcase. The original recipe came from a great blog, The Fairhope Foodie. Unfortunately Alaina is taking a blog hiatus at the moment but all over her amazing recipes are still available. Her recipe for Chicken Tortilla Skillet is definitely on my To Do list. Hopefully she'll be back to blogging soon but meanwhile, stop by and check out her blog.

This week's Weekend Blog Showcase is hosted by Lori at All That Splatters. Stop by and check out everyone's contribution. I've already changed my menu plan to include Cathy's Ribollita with Parmesan Toasts because it just looks too good to wait!

Zesty Penne with Sausage and Peppers
Recipe from The Fairhope Foodie

1 box Penne Noodles (I used Ronzoni Smart Taste)
1 lb. Italian Sausage
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jar (26 oz.) spaghetti sauce
8 oz. cream cheese (I used reduced-fat)
1/4 cup milk (add more as needed for desired consistency)

Cook pasta according to package directions.

Meanwhile, brown sausage in a large skillet over medium-high heat. Break up large chunks with a wooden spoon. Drain off excess fat. Return to skillet and add peppers. Cook 5-10 minutes or until softened. Stir in spaghetti sauce and cook until heated through, about 5 minutes. Add cream cheese, cook another 5 minutes or until melted, stirring frequently.

Drain pasta and return to pot. Add sausage mixture, mixing thoroughly. Add enough milk to thin out the consistency (I didn't measure, so I'm not sure how much I added. I'm guessing between 1/4 and 1/2 cup. It will resemble an alfredo sauce). Top with Parmesan. Serve with a small salad.

Bean, Kale, and Chorizo Soup

I was supposed to go out of town last weekend. My plan called for hubby to take care of Sunday night dinner. When plans changed at the last minute, I decided to throw something together rather than order that pizza. I'd picked up some Spanish Chorizo earlier in the week simply because it's something that my regular grocery store doesn't carry. I didn't really have any specific plans for it so I thought I'd experiment. I sliced it up and browned it in a little olive oil. I threw it in a soup pot with some chicken stock and the remnants of the vegetable crisper: kale, carrots, half an onion. I tossed in some chunks of potato and a can of white beans. Salt, pepper and dash of red pepper flakes simmered until the veggies were soft and dinner was served. It was so good hubby and I fought over the leftovers for lunch the next day. I will definitely be making this again soon.


Chorizo, Kale and White Bean Soup

1 can Navy beans
8 cups chicken broth
1 handful baby carrots, sliced thin
1/2 large onion
1 large potato, diced
1/2 bunch of kale, washed and roughly chopped
1/2 pound chorizo, cut into discs
1 tablespoon or so of vinegar
red pepper flakes
salt
Parmesan cheese, for garnish

Brown chorizo in a small skillet.

Add chorizo and all aother ingredients except kale to stock pot. Bring to a boil. Reduce to a simmer. Simmer until vegetables are soft. Add kale. When kale is done, soup is ready.

Kielbasa and Potato

 

Another snow day in the Midwest.  After the winter we've had you're probably saying "What's new?" Nothing really. But this snowy day was the perfect day to rediscover an old favorite. My mom used to fix this for us all the time so when I saw the recipe for Kielbasa and Potatoes over at Life's Ambrosia, I knew it was time to introduce it to my kids. This combination of  flavorful sausage and crispy potatoes was the perfect dinner after a day spent playing in the snow.

Kielbasa and Potatoes
Recipe courtesy of Life's Ambrosia

1 tablespoon olive oil
1 tablespoon butter
3 medium Yukon gold potatoes, diced
fresh cracked pepper and kosher salt
1/2 medium onion chopped
1 pound turkey kielbasa, cut in half at the curve and then sliced

In a large skillet heat olive oil and butter over medium heat. Once butter has melted add potatoes. Sprinkle with salt and pepper. Allow to cook for 4-5 minutes without stirring. Stir after 5 minutes. Cook another 5 minutes. Stir.

Stir in onions. Cook 3 minutes. Stir in kielbasa. Continue cooking for 5 more minutes or until sausage is warmed through and pieces begin to brown.

Serve hot.

Note: If you use beef kielbasa cut the amount of butter and oil slightly or the dish may turn out a little greasy.

Pan Roasted Sausage, Peppers, Onions, and Potatoes

 I discovered my new favorite blog yesterday. My Tasty Treasures. I'm not sure how I've not seen it before but I spent a big chunk of yesterday afternoon laughing hysterically and bookmarking recipes like crazy. If you haven't visited it yet, go now. I'll wait. :-)

When I got to the grocery store last night, they didn't have the steak I needed for my planned meal so I grabbed some sausage and threw together the recipe for Pan Roasted Sausage, Peppers, Onions and Potatoes that I'd seen on Donna's site earlier in the day. After meeting and practices, I was able to put this dish together and still get the kids into bed at a decent time.

I was a little disappointed in the sausages. I bought Johnsonville and apparently we much prefer our local store's private label hot sausage. It has a brighter, spicier flavor that we like. I can't wait to make this one again with our regular sausage. Yum! The pan roasted potatoes were delicious. I can testify that they tase great on their own because I couldn't stop eating them while I was waiting for the sausage to brown! This is one that we'll be seeing a lot of around here in the future. (I'm already trying to figure out when I can make it again!)


Pan Roasted Sausage, Peppers, Onions, and Potatoes

Recipe courtesy of My Tasty Treasures
Original Recipe from Rachael Ray's Comfort Foods Cookbook

6-8 red new potatoes, cut in wedges

Generous drizzle olive oil

Montreal Steak Seasoning

2 Tablespoons fresh rosemary, chopped

Sprinkle Paprika
4 links hot sausage and 4 links sweet sausage

Olive oil, about 1 tablespoon

2 Italian Cubanelle Peppers

3 red peppers

1 medium onion

6 cloves garlic

Handful chopped, fresh parsley, chopped
2 tablespoons juice from pickled sliced hot cherry peppers
4 slices hot sliced, cherry peppers, chopped

Preheat a nonstick skillet over medium high heat. In a bowl, toss the red potato wedges with a drizzle of olive oil thinly coating all wedges. Then sprinkle with the Montreal seasoning, rosemary, and paprika. Add the potatoes to your nonstick pan. Cover and cook for 15 minutes or so, turning occasionally. Keep warm and set aside.

Cut sausages into large chunks. Seed and slice your peppers, peel and slice your onion, crack your cloves of garlic from the skins, leave and them whole. Heat a large deep skillet over medium-high heat and add one tablespoon of olive oil, brown sausages on all sides. Drain the excess oil and add your peppers, onions, and garlic. Cover your pan and cook 10 more minutes. Or until peppers are done to your liking.

Uncover your dish and toss in your parsley, splashes of your hot cherry pepper juice and your chopped cherry peppers. Add your cooked potatoes. Combine.

Serve with crusty, warm bread.

Sausage Rice

In a hurry, as usual, I came across a recipe for Sausage Rice over atFull Bellies, Happy Kids. Since I had all the ingredients on hand I decided to try it. It was quick and easy and since I used our favorite sausage, we all liked it.

Sausage Rice
Recipe from Full Bellies, Happy Kids

2 tbps olive oil
1 bay leaf
1 tsp garlic, crushed
salt and pepper to taste
1 small can tomato sauce
1 medium onion, chopped
1 lb sausage, sliced (now here you can use ANY sausage you like even sliced hotdogs)
1 1/2 cups of rice
3 cups of water

In a pan over medium heat, add oil, bay leaf, garlic, salt and pepper, tomato sauce and onion. Cook for about 2 to 3 minutes or until onion is tender....add the sausage and cook for another 5 to 6 minutes.

Add the rice and the water to the pan, reduce the heat to low and cook for about 20 minutes or until rice is done.

I usually check often to make sure that there is still enough water or if needed I add just a little more, I want the rice to be cooked but I also want a bit of the sauce to stay, so I don't want it completely dried up.

Remove the bay leaf and serve, along with a salad or some veggies.

Low Country Boil

Don't you love it when you come across a blog you haven't seen before and every recipe looks like it was selected with you in mind? I was so excited when I discovered The Tattooed Gourmet. The pictures are awesome. Each recipe looks like I picked it out myself. I think I bookmarked every post. I mean, with recipes like Jamaican Firey Shrimp and Grilled Salmon with Wasabi-Ginger Mayonnaise how can you not?

I knew that our afternoon was going to be hectic since we had a cross country meet so when I came across Bryan's recipe for Low Country Boil I immediately printed it out. Prep was easy. I did cut the potatoes in half because they were pretty large and that was pretty much the extent of it. Less than thirty minutes and dinner was on the table. Of course that is less than 30 minutes of cooking time... and doesn't include the time it took to get the water to boil so it wasn't quite as quick as I'd hoped but the taste was definitely worth it. Simple. Delicious. Put it on and pretty much forget about it until it's done. Perfect for my family who usually won't touch seafood and myself who loves seafood but doesn't like meat. I didn't have to share the shrimp and they all fought over the sausage. Everyone was happy. Dh even made sure I saved the leftovers so he could have them for lunch the next day. I will definitely be making this again!

Now off to the kitchen to see if I have everything I need to make Bryan's Mini Steak Sandwiches with Horseradish and Tomato for dinner tonight!


Low Country Boil
Recipe from The Tattooed Gourmet

4 pounds small red potatoes
water
3 cans of beer
1 (3-ounce) bag of crab boil seasoning
4 tablespoons Old Bay seasoning
2 pounds kielbasa or hot smoked link sausage, cut into 1 1/2-inch pieces
6 ears of corn, halved
4 pounds large fresh shrimp in the shell, I perfer no heads but some down here like them.
a whole newspaper - optional

Add potatoes to large pot, then add beer and water to fill the pot 3/4's way full and add the seasonings. Cover pot and heat to a rolling boil; cook 10 minutes. Add sausage and corn, and return to a boil. Cook for another 10 - 20 minutes or until potatoes are tender.

Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with cocktail sauce. Normally this would serve about 10 -12 people. Instead of dirtying those plates just take that newspaper and cover your table (its better if you are outdoors less of a chance for a mess) and empty your basket onto the paper and then it is everyone for themselves. Be sure to peel the shrimp prior to putting them into your mouth.

You could use pre-peeled shrimp but the shells hold a lot of flavor that is added to the dish. Plus if you are faster at peeling them than the rest of your party you get to eat more shrimp!!!

When Things Don't Work Out Quite the Way You Planned:

I was listening to my iPod while I was working out the other night and didn't even realize I'd run three miles, which was farther than I'd intended to go. I was preoccupied listening to the Great Cooks Radio Podcast, hosted by none other than Jill from Simple Daily Recipes. She was interviewing one of my favorite bloggers, Ben from What's Cooking? They started talking about their failures. You know, recipes that don't turn out well. Photos that are hopeless, even with Photoshop. It got me thinking. There are a lot of things I'd intended to blog about but didn't for one reason or another.

There was the Adobo Chicken Salad from Picky Palate. It was delicious. So delicious in fact that we ate it ... twice... without ever once thinking we should take a picture of it. Duh! At the other extreme there was the Chicken and Rice with Black Beans from We [Heart] Food. It was delicious as well. A bit spicy for the kids , of course but dh and I really enjoyed it. I took pictures. Dh took pictures. We took lots of pictures. Really. Really. Bad. Pictures.

This Pork Scallopini by Mario Batali was terrific. Sure wish I could find the recipe again. It tasted great and was easy to make. Apparently I got it from a library book that has long since been returned and I didn't have any luck Googling for it. Not to self: Be sure to write down good recipes!




Oven Baked Bacon from Simple Daily Recipes is probably my single favorite recipe and the one I make over and over and over. Quick, easy, no mess. Crisp, perfect bacon in 20 minutes. Put it in the oven and walk away. And yet I've never blogged about it. I've mentioned it several times but this one definitely deserves it's own post. If you haven't tried it, you should. You can make a whole package of bacon in 20 minutes. Woohoo!


I went shopping at a Penzy's Spice store on my last trip to Indianapolis. It was an awesome store. I intended to blog about all the incredible spices they carry. All the unusual spice mixes. The exotic spices you can't get at your local Kroger. The amazing smell that hits you when you walk in the door. I was gonna. But now it's been so long, I can't remember what I was going to write! Heck, by now I can't even remember what I bought. I went to to Trader Joe's and found something really cool on that trip. Now I can't remember what that was either.


These Mini Taco Appetizers were great. I made them twice in the same week. I even made them when my Mother-in-law came for dinner. I remember where I got the recipe but I waited so long to post it, I can't even remember what they were like! I mean, we must have liked them. I made them for my MIL after all. But I just can't remember anything about them. ::sigh:: I really need to not procrastinate (and to make them again so I can take a decent picture!)

This one was yesterday. I found the recipe for Eggplant and Tomato Appetizer over at Laylita's Recipes. Incredibly simple. grilled eggplant slices, topped with a juicy slice of tomato and a dollop of creamy, garlicky mayo. Definitely an OMG moment. So good that I took a few pictures and then ate them all. Every. Single. One. Before I looked at the pics and saw how really bad they were. ::sigh::

Rachael Ray to the Rescue: Spanish Shrimp and Chorizo Skewers

Whenever I can't think of something to make for dinner, I know that I can count on Rachael Ray to help me out. I think I'm going to need to subscribe to her magazine because everytime I buy one I see tons of interesting ideas. Her recipe for Spanish Shrimp and Chorizo Skewers caught my eye the other day after returning from a lazy day at the beach.

The recipe was quick and quite tasty, though I did go with Rachael's Risi e Bisi as a side because dh doesn't care for couscous. The shrimp was a little zippy too. Probably too much so for the kids but since they won't go near most seafood, it wasn't an issue for us.

Spanish Shrimp and Chorizo Skewers with Especial Couscous
Recipe from Every Day with Rachael Ray Magazine, June-July 2008


1/4 cup extra-virgin olive oil (EVOO)
2 tablespoons hot pepper sauce (eyeball it)
2 cloves garlic -- finely chopped
Juice of 1 lemon -- plus 2 teaspoons
grated peel
2 teaspoons sweet smoked paprika (about 2/3 palmful)
16 jumbo shrimp -- deveined and peeled
with tail left on
3/4 pound chorizo sausage -- casings removed,
cut on an angle into 12 slices
2 cups chicken broth
1 cup frozen peas
4 scallions -- finely chopped
2 pinches saffron threads or 1 1/2 teaspoons
turmeric
2 cups couscous
1/3 cup finely chopped cilantro (a generous
handful)
1/4 cup sliced almonds -- toasted
1/4 cup green olives with pimiento -- chopped


1. Preheat a grill or grill pan to medium-high. In a medium bowl, combine 3 tablespoons EVOO, the hot sauce, garlic, lemon juice and paprika. Add the shrimp and toss to coat; let marinate for 10 minutes. Thread 4 shrimp and 3 chorizo slices on each of 4 skewers, nestling the sausage in the curve of the shrimp. Grill, turning once, until the shrimp are opaque, 7 to 8 minutes.
2. In a medium saucepan, bring the chicken broth, peas, scallions, lemon peel, saffron and remaining 1 tablespoon EVOO to a boil. Stir in the couscous, cover, and turn off the heat; let stand for 5 minutes. Stir in the cilantro, almonds and olives.
3. Divide the couscous among 4 plates and serve with the shrimp and chorizo.

Sausage, Pepper and Onion Sandwich

Thanks to my fairly recent aversion to eating food at fairs and festivals, at our trip to the county fair last week ended with me walking past booth after booth of yummy sounding concoction-- funnel cakes, ice cream, lemon shake-ups -- without so much as being tempted. Weird considering that I'm not usually a germophobe. In the past couple of years I've gotten more particular about my food. It's got to taste good, obviously but must also be prepared with , oh, say a minimum of flies walking all over it. (Blech!)

Good for the diet, I suppose but leaves something missing from the whole "Fair" experience. So I did what any self-respecting food blogger would do. I came home and created my own sausage sandwich which, BTW, tasted way better than anything they had at the fair. ;-) I started with some of Emeril Lagasse's Gourmet Kicked Up Smoked Sausage. Deliciously spicy without too much heat and the perfect start to the perfect sandwich. The best part though is always all the onions and peppers on top. I make sausage sandwiches fairly often and usually just add a little salt and pepper as seasoning while the veggies soften. I was intrigued to see Elle from Elle's New England Kitchen describing her recipe which added some white wine vinegar to the onions so of course I had to try it. I loved it! Added just that extra zing to really jazz it up. If you want to check out Elle's recipe for yourself, you can find it here.

Here are some other Sausage Sandwich recipes to inspire you:


Sandwich de Merguez from We Are Never Full.

Italian Sausage Encrusted with Herbes de Provence in a sandwich with Roasted Peppers and Chevre from French Kitchen in America.

The Italian Feast Sausage, Pepper & Onion Sandwich from epicurean.com.

Hot Italian Sausage Pittsburgh Style from The Accidental Hedonist.

I will be seeing the cardiologist in the morning so I'm hopeful that she'll do a few tests and tell me I'm as good as new. ;-) I developed Peripartum Cardiomyopathy a few years ago while pregnant with Lily. I ended up going into congestive heart failure and spending some time in the ICU. I was lucky and my heart improved despite the fact I was unable to tolerate the meds. In fact, at one point, doctors told me I wouldn't be able to do more than walk *slowly* to the mailbox. They didn't even want me to walk up the stairs to tuck in the kids. Fast forward five years and since I found a new, wonderful doctor, I've run several 10Ks, two half marathons and am dreaming of running the full 26.2 miles. I agreed to wait until she did the tests to start training seriously so we'll see how it goes tomorrow. Wish me luck!

I'm still craving Tex-Mex so tonight I whipped up one of our old faves: Frijoles Teresa's Way , along with a new family favorite: Salsa Verde Carnitas. I always find tons of recipes to bookmark when I browse around Elise's Simply Recipes, and most of the recipes I've tried have been fantastic. I knew as soon as I saw her recipe for these carnitas that it was going to move to the front of the line. I ran out for supplies that day and whipped them up for dinner that night. Delicious! And easy to prepare as well. I even had to run out for a couple of hours after I'd started making it so I dumped it into the crockpot for several hours while I was gone and it still tasted great. Tender and gently spiced. Lots of flavor but not a lot of fire. The kids all ate some and Lily and Jake even asked for seconds. I have to admit that even though I generally try to eat vegetarian myself, I tried it and I loved it! Definitely a dish that will be made again and again around here!

Salsa Verde Carnitas
Recipe By Elise Bauer

3 1/2 pounds pork butt (pork shoulder)
2 cups salsa verde, bottled, canned, or homemade
1 onion, finely chopped
3 cups chicken stock
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 tablespoon fresh chopped oregano (or 1 teaspoon dried)
1/2 cup chopped fresh cilantro
Salt
12 corn tortillas -- heated and softened (12 to 16)
1/4 head cabbage -- very thinly sliced
1 teaspoon olive oil
1 teaspoon seasoned rice vinegar (if you only have -- add 1/4 teaspoon of sugar to it)
unseasoned
Salt and pepper
1 avocado, peeled, seeded, and chopped
1/2 cup crumbled Cotija Mexican farmer's cheese or some grated Monterey Jack cheese
Crema fresca, crema Mexican, or sour cream
chopped cilantro leaves for garnish

1 Trim the excess fat from the roast. Put the meat in a large casserole or Dutch oven with salsa verde, onion, stock, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.

2 Preheat oven to 400°F. Remove meat from liquid in pot and put the meat into a roasting pan. With 2 forks, tear meat into large shreds. Roast meat for 15 to 20 minutes until parts are brown and crispy.

3. While the meat is roasting, skim and discard fat from liquid in the casserole pan. Boil juices, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes.

4 Return the meat to the Dutch oven. Stir in chopped cilantro. Season with salt.