autonomous dj collective

lamb/eggplant/etc.

shallots in pan, then zucchini with lemon; lamb sausage, baby eggplant, red pepper on grill; add all grilled items to pan, then cherry tomatoes, fresh basil, parm, some polenta or bread.

super fall pork

pork chops on grill, a few minutes each side; olive oil, garlic, italian parsley, ground fennel seeds in pan, salt/pepper; put pork on top, a few minutes each side at medium heat; add mushrooms and some more olive oil, a few more minutes; add red wine, cover, low heat, simmer; add slice of polenta under each chop for a few minutes; eat.

spicy chicken

saute onions, red peppers, zuchini, portabello, lemon, throw in tomatoes with chiles; cook chicken with something like allspice/jerk mix on grill, add to saute, eat with naan and yogurt.

pork w/ capers, etc.

saute onions, garlic, add pork chops, season, add portabellos and fresh tomatoes (quartered), some sliced roasted tomatoes (sundriedesque), lemon juice, grappa, broth, capers, put in oven for a few hours (next time, i might add olives, too).

world's best lamb shanks

flour and S/P in bag, coat lamb shanks, brown them in pan (10-15 mins), put them in slow cooker; chop up rosemary, thyme, sage, grind fennel, add to slow cooker with red wine, chicken broth, grappa (roughly one cup each); saute prosciutto (hock, if you can get it), throw in slow cooker; after 5 hours, add white beans (cannellini) and sweet potato, some more wine and grappa; after 8 hours, add olives and more thyme for just a few minutes; eat with olive bread, salad of greens, sliced carrots, sliced dates, cherry tomatoes, sliced parm, oil/vin.

pork with figs

2-3 pounds pork center loin, bone-in, or lamb shanks, not frenched; cook pork in pan for 10 minutes, browning, throw in slo-cooker; 1-2 yellow onions in pan, 10 minutes or so; add garlic, a few more minutes; add crushed fennel seed, chopped up rosemary, sage, thyme; add 1 cup grappa, cook a bit, add a cup of chicken broth; pour in slow cooker; add some honey, juice of one lemon, one more cup broth, one cup lentils, 8-10 ounces dried figs; cook forever.

update:  do same with pork chops, frenched or no, use both grappa and red wine, throw in sauerkraut (no lentils or lemon), use dried prunes instead of figs, can do this in on stove top to begin, then in oven at around 350 for an hour or so.

broccoli rocks

cook pine nuts in some olive oil for a few minutes, throw in one garlic clove (chopped up) for a minute or so, add broccoli, more olive oil, italian spices, salt/pepper, cook a few more minutes, add chicken broth and cover for steaming, uncover after a few minutes and cook off broth, serve with parm.

chantarelle risotto

saute mushrooms in cup of olive oil, about 5 minutes, marinate for a few days in 1/4 cup balasmic, 2 garlic cloves, teaspoon mustard, fresh herbs (marjoram), salt, pepper; use marinade as base for risotto (saute the onions and rice in the marinade to cook off most stuff, then proceed as normal, throw in mushrooms toward end).

carrots

chop carrots, saute in olive oil, chop zuchini, throw in with carrots, add lemon/zest, tagine spices, maybe italian spices/garlic, around 5-8 miinutes, throw in some chicken stock, cover, steam around 10 minutes.  (serve with almond/fennel chicken.)

mom's sweet/sour pork

Roast pork (any number of seasoings OK, but I like to add rosemary
and garlic)  Brown meat on all sides prior to roasting in oven and
brown with it some onion and garlic.  Be sure not to overcook roast
and end up with dry meat!

Remove pork (slice what you want for dinner, save the rest for next
meal)and use the wonderful juices and fat in the pan to make the
basic sauce that can be used to make the sweet and sour..There are no
exact measurements, but I add orange juice, balsamic vinegar, soy
sauce (or a similar type sauce) and a couple of teaspoons of corn
starch to thicken.  Use whisk to be sure it is not lumpy.

Refrigerate until you want to have your sweet and sour pork meal.

Heat sauce and add fresh tomatoes, green and/or red peppers,
pineapple until somewhat cooked; add the cut up pre-cooked pork (just
to get hot) and serve with rice and salad.