No matter how big or small a job you have in the kitchen, a good gadget can save you time and make your food look better. Jason Cammack from Sur La Table and Houston restaurant journalist Cleverley Stone demonstrates how to slice and dice just like the professional chefs.
Source: Chef Jason Cammack of Sur La Table
With Halloween approaching, the perfect time has arrived to prepare spooky treats. Chef Jason Cammack from Sur La Table shares his recipe for Pork and Pumpkin Stew with decorative desserts of ‘Eyeball’ Cookies and ‘Brain’ Pudding.
- 1/4 cup vegetable oil
- 2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
- 2 onions, chopped
- 1/4 cup sherry
- 1 14- to 16-ounce can diced tomatoes, including juice
- 1 1/2 cups chicken or vegetable stock
- 1 tsp. dry sage
- 1 pound turnips, cut into 1-inch pieces
- 4 cups turnip greens or kale, washed and chopped
- 2 pounds sugar pumpkin, seeded, peeled and cut into 1-inch pieces
- steamed rice
- Heat oil over high heat in heavy kettle
- Brown the pork in kettle
- Pat pork dry in batches and transfer it with a slotted spoon to a bowl as it browns
- Add onions to kettle and cook them, stirring occasionally, until they are golden.
- Stir in garlic.
- Deglaze with sherry.
- Add tomatoes with juice, stock, sage and pork with its accumulated juices (if any).
- Bring mixture to boil.
- Braise stew covered for 20 minutes.
- Stir in greens and pumpkin.
- Braise stew covered for between 25 and 30 minutes or until pumpkin is tender.
- Season stew with salt and pepper.
- Serve with steamed rice.