PREP TIME: 0:30 MIN
- One 2-pound piece of boneless pork shoulder
- Smoked sea salt
- 2 tablespoons canola oil
- 1 Granny Smith apple, cut into 1-inch dice
- 1 medium onion, cut into 1-inch dice
- 1 carrot, cut into 1-inch dice
- 1 celery rib, cut into 1-inch dice
- 2 garlic cloves, crushed
- 3 thyme sprigs
- 1/2 cup tomato paste
- 1 cup dry white wine
- 2 cups chicken stock or low-sodium broth
- 1/3 cup Champagne vinegar
- 3 tablespoons honey
- 3 tablespoons mascarpone cheese
- Freshly ground pepper
- 1 pound pappardelle
- 1 tablespoon chopped flat-leaf parsley
- Extra-virgin olive oil, for drizzling
- Preheat oven to 300°. Season the pork with 1 1/2 tbsp smoked salt. In a medium, enameled cast-iron casserole, heat canola oil until shimmering. Add the pork and cook over moderately high heat, turning, for 15 minutes. Transfer the pork to a plate.
- Add the apple, onion, carrot, celery, garlic and thyme to the casserole and cook over moderate heat until beginning to brown, about 6 minutes. Add the tomato paste and cook, stirring, until it deepens in color, about 2 minutes. Add the wine and bring to a boil. Add the chicken stock, vinegar and honey and bring to a simmer. Add the pork, cover and transfer the casserole to the oven. Braise the pork for about 3 hours, turning once halfway through.
- Transfer the pork to a plate. Strain the sauce into a large bowl, gently pressing on the solids. Pour the sauce back into the pot. Using 2 forks, shred the pork. Transfer the shredded pork to the sauce and stir in the mascarpone. Season the sauce with smoked salt and pepper. Cover and keep warm.
- Meanwhile, in a large pot of boiling salted water, cook the pappardelle until al dente. Drain pasta and transfer to the casserole with the sauce. Toss pasta with sauce and parsley over moderate heat until well coated, about 1 minute. Transfer the pasta to warm bowls. Drizzle with olive oil, sprinkle with smoked salt and serve.
As a child I traveled frequently in the summer months, driving from horse show to horse show, from Ohio to Massachusetts, Oklahoma to New York. Always by car.
Road trips were fun. My family and I would play games to pass the time, I’d color in the backseat or listen to my Walkman (remember the Walkman!). One of the best parts of the road trip was the food. Iced Animal Crackers, Oatmeal Pies, Pecan Rolls. Definitely not the healthiest lineup, but my memories are as much tied to the food as anything else.
This summer DEAN & DELUCA is celebrating the Great American Road Trip. Starting in Washington D.C., south to Charlotte, west to Kansas City and Napa Valley before heading back east to New York City, we are celebrating the foods of each of our retail locations.
This road trip series is also inspiring me to get back on the road and make new memories with my family, continuing the tradition my parents started and I can now pass down and enjoy with my two children. I may sneak a Pecan Roll…or two, but I’ll also indulge in a Borsellino Sausage from La Quercia and a slice of cheese from Arethusa Dairy. The kids can enjoy Shortbread Pachyderms from Queen City Cookies and Chocolate Saucisson from Lafayette NYC.
We invite you to join us this summer and explore the regional treasures we curate and share with us your favorites as well. Share with us your photos and stories using #D&DSummerRoadtrip.
-Malissa Nelson, director of marketing at DEAN & DELUCA.
- 1 750-ml bottle dry white wine
- 2 1/2 pounds small new potatoes, about 1″ in diameter
- 8 live lobsters, about 1 1/4 pounds each
- 8 large eggs
- 8 ears of corn, husked, halved
- 4 celery stalks, cut diagonally into 1/2″ pieces
- 1 1/2 pounds spicy smoked sausage (such as linguiça, kielbasa, or andouille), cut into 2″ pieces
- 2 lemons, quartered, sliced
- 1 orange, quartered, sliced
- 1 head of garlic, cloves separated
- 1 large bunch thyme
- 4 pounds littleneck, Manila, or steamer clams, scrubbed
- 2 pounds mussels, scrubbed, debearded
- Chile-Thyme Spice Mix
- 1 cup (2 sticks) salted butter, melted
- Place a steamer basket in 30-quart pot. Add wine and 12 cups water; cover and bring to a boil. Add potatoes; cover and cook 5 minutes. Add lobsters and eggs; cover and cook 10 minutes. Gently nestle corn and next 6 ingredients (and littlenecks, if using) in pot. Cover and cook 5 minutes.
- Add Manila clams or steamers (if using), cover, and cook 10 minutes. Add mussels, cover, and cook until shellfish open, about 5 minutes (discard any that do not open). Peel 1 egg and cut in half. If it’s hard-boiled, lobsters are ready. Using a slotted spoon and tongs, transfer shellfish bake to a very large platter or a table covered with newspaper. Sprinkle with spice mix. Pour broth from pot into small bowls, leaving any sediment behind. Serve shellfish bake with broth and melted butter.
- One serving, with butter, contains: Calories (kcal) 901.2 Calories from Fat 43.0 Fat (g) 43.5 Saturated Fat (g) 21.0 Cholesterol (mg) 437.1 Carbohydrates (g) 64.2 Dietary Fiber (g) 6.2 Total Sugars (g) 7.9 Net Carbs (g) 58.0 Protein (g) 65.0 Sodium (mg) 1985.7.
Sound good but you’d prefer not to make this recipe from scratch? We’ve got you covered with an easy to prepare version. Click Here to learn more.
For many, dying eggs is the true beginning of the Easter Season, a time of family and joy. With Easter just a few short weeks away you can get a jump-start this spring holiday by using nature’s own pretty hues from fruits, vegetables and spices. DEAN & DELUCA has tested new natural ways in which you can create a beautiful Easter Eggstravaganza – perfect for all your decorating and hiding needs this holiday.
Generally, there are two methods used when dyeing eggs: cold dipping and hot boiling.
Cold dipping produces subtler shades and is usually the preferred method for using multiple colors on the same egg.
Hot boiling produces much more intense shades, but these eggs are for decoration only, not eating, if you choose not to “blow out” the insides of the egg. We prefer being able to eat our delicious creations, so we blow out our eggs (instructions below).
For Naturally Dyed Eggs try using turmeric, blueberries or beets.
• 2 cups roughly chopped, raw beets (for pink/red), OR
• 2 cups blueberries, crushed (for blue/purple), OR
• 1 teaspoon ground turmeric (for yellow/gold)
• 1 teaspoon distilled white vinegar
• Hard-boiled egg shells (insides removed)
1. To empty a raw egg, begin by using the tip of a sharp utility knife to pierce both ends of the egg; turn the knife in one of the holes to widen it slightly. Then, poke a straightened paper clip through the larger hole to pierce and “stir” the yolk. Hold the egg, larger hole down, over a bowl, and then blow the contents out with a rubber syringe or small drinking straw.
2. Put your choice of coloring ingredient (beets, blueberries or turmeric) into a small pot with 2 cups water and bring to a boil. Cover, reduce heat to medium-low and simmer for 10 minutes. Strain through a fine mesh sieve or cheesecloth, discarding any solids, and then stir in vinegar. Set aside to let cool until warm or room temperature.
To color eggs, submerge in dye, turning often for even coating, until desired color is reached. For more colors, dye eggs first in one color, then wipe dry and dye in a second color.
You can even glue a thin piece of wheatgrass to your eggs, enhancing the “natural” beauty of this year’s Easter collection.
We wouldn’t want the insides of the eggs to go to waste, our preferred recipe this season is theScrambled Egg with Salmon Roe Smorrebrod.
This luscious sandwich is great wtith any form of caviar or fish roe, but we prefer Salmon Roe.
12 extra-large eggs
1/2 stick (1/4 cup) plus 2 teaspoons lightly salted butter
6 slices dark bread, cut in half
24 thin slices of cucumber
3 ounces salmon roe or other fish roe
sprigs of fresh dill for garnish
1. Beat the eggs well in a large bowl. In a heavy sauté pan, about 8 inches in diameter, melt 2 teaspoons of butter over extremely low heat. Add the beaten eggs, and cook over the lowest possible heat for 45 minutes. Stir occasionally to prevent a skin from forming on the surface. The eggs will thicken very slowly. When they begin to thicken, stir gently with a large spoon to create large flaps in the scrambled eggs. (If no flaps have formed after 45 minutes, raise the heat slightly to finish the thickening. The eggs will be darker in color and thicker than normal scrambled eggs and should fall into large folds or flaps.)
2. Spread 1 teaspoon of butter on each of the bread halves. For each smorrebrod, at 2 corners that face each other diagonally place 2 slices of cucumber. At the other 2 corners, place about 1/4 teaspoon of salmon roe. Cover the rest of the bread with about one twelfth of the egg mixture. Repeat until all smorrebrod are done. Garnish with sprigs of fresh dill.
Variation: If you prefer, you may eliminate the salmon roe and substitute smoked salmon. Simply lay a thin slice of smoked salmon on top of the bread and under the scrambled eggs.
Salmon roe tastes best on this luscious sandwich, but any form of caviar or fish roe will work well. Makes 12 smorrebrod.