Spanish Pork Rice

Hey everyone!

Guess what? I was contacted by Marx foods to compete in a recipe contest! It's just like Top Chef (sort of) and you all know how much i love Top Chef!

I received a box containing 6 different ingredients: Juniper Berries, Guajillo Chili Flakes, Dried Habanero Chili's, Lobster Mushrooms, and Mochi Rice.
I had to use two of these ingredients.

I decided to make a Spanish version of Okawa, a Japanese rice dish typically made with Mochi rice.

With lean Pork, Asparagus, Zucchini, Yellow Squash, and Green Beans, this dish is a perfectly balanced dinner for the whole family!

Gluten free, Soy free, Dairy free Spanish Pork Rice

1 lb. Pork Butt, fat trimmed and cubed
1 1/2 tsp Salt
1 Tbs Brown Rice Flour
1 tsp Sugar
1 Tbs Guajillo Chili Flakes
1 Red Bell Pepper, largely diced
2 Green Bell pepper, largely diced
1 Tbs Olive Oil
2 c. Mochi Rice
2 1/2 c Rice
1 c. Asparagus tops
1 c. Green Beans
1 c. Zucchini
1 c. Yellow Squash

1. Place asparagus, green beans, zucchini, and squash in a microwave safe bowl, add some water, cover, and cook in the microwave on high for 10 minutes. When done, strain off the water and set aside.

2. Place Mochi rice and water in rice cooker, and cook according to it's directions.

3. Toss pork with the salt, flour, chili flakes, and sugar in a large Ziploc baggie.

4. Heat a large non-stick skillet on medium heat with the olive oil. Brown the pork in the pan until it starts to caramelize. This should take about 7 minutes.

5. Add the bell pepper, and cook until slightly tender, about 5 minutes.

6. Add all of the other veggies and saute until all the veggies are tender and heated through. Turn off the heat.

7. Combine the rice and the veggie mixture and serve!

Serves 4-6

Gluten-free, Soy-free, Corn-free Pork Luganega Sausage

I am not a big griller. Usually my dad does the grilling, and my mom and I make the fixings. Normally, we stick with chicken, steak, or burgers. However, every now and then we like bbq'n hot dogs or sausage. Unfortunately when you have multiple allergies, most sausages are a no-no to you. If you find one that is free of gluten, corn, or soy, then you know it has pepper, tomatoes, or garlic. So instead of forgoing the weenie roast this year, I decided to try my hand at making my own.

I already had the grinder attachment for my Kitchenaid stand mixer so all i needed was the sausage stuffer attachment. It looks like this:

It took me about an hour to make 3 lbs of pork sausage. Pretty reasonable in my opinion.

Normally people use natural casing, which is essentially pig intestine. Yeah.
I'm not gutsy enough to dive into the deep end of the pool on my first try. So I started with a cellulose casing. It isn't edible, but it also doesn't smell like . . . never mind.
Moving on.

Making sausage is much easier then you think.
Prepare your ingredients.
Freeze your meat.
Grind your meat.
Stuff your sausage.
Cook.
Enjoy.

Simple as that. Okay, I know it doesn't look simple, but it is. Trust me.

This sausage is the perfect pairing for use in risottos. It also tastes great in tomato sauce.

Pork Luganega (Italian Spring Sausage)

4 feet Casing (your choice)
1 3/4 lbs Lean Pork Butt, stripped from the bone
1/2 lb Pork Fat
1 1/2 tsp Kosher Salt
1 tsp grated Lemon Zest
1 tsp grated Orange Zest
1/4 tsp freshly grated Nutmeg
1/4 C. White wine

1/2 C. freshly grated Parmesan Cheese

Optional, if not allergic:

1 tsp freshly ground Black Pepper

1 clove Garlic

1. Cube the meat and fat into 1-inch cubes. Put them in the freezer for about half and hour.
2. Grind the meat and fat with the fine disk of whatever grinder your using.
3. While the meat is freezing combine in a large bowl the salt, lemon zest, orange zest, nutmeg, wine, and if adding the pepper and garlic.
4. Add the ground meat and Parmesan, mix well.
5. Stuff the casing, twist off into 8 inch links. Separate the links with scissors.
6. Put the links on a platter in the fridge, and let them dry uncovered for 2 to 3 hours.
7. Use within 3 days, or freeze.

I usually freeze them after the drying phase, and then defrost them as I need them. Make sure to cook your meat  until it reaches and internal temperature of 160 F.