Slow roasted pork shoulder with dried strawberry chipotle chutney is a recipe ideal for slow cooking. Cooking meat slowly at a low temperature produces a  tender juicy dish, and will have your kitchen wafting in delicious aromas that will heighten the anticipation for this enticing dinner.


Slow Roasted Pork Shoulder with Dried Strawberry Chipotle Chutney

Ingredients

• 1 - 4-6 lb. pork shoulder or Boston butt roast
  
• Salt
  
• Seasoned black pepper

Dried Strawberry Chipotle Chutney

• 1/2 yellow onion, small diced
  
• 1/2 cup port wine
  
• 1 cup water
  
• 1 tablespoon balsamic vinegar
  
• 1 chipotle pepper, chopped fine
  
• 1 - 6 oz. bag dried strawberries

Directions

Slow Roasted Pork Shoulder: Heavily season roast with salt and pepper blend, rubbing the seasoning into the meat. Place in a baking pan, put into preheated 350 degree oven for 2.5 hours or until roast reaches an internal temperature of 150 degrees F. Remove from oven and allow to rest for about 15 minutes before carving.

Dried Strawberry Chipotle Chutney: Combine the yellow onion and port in a saute pan, reduce wine until almost dry over medium heat. Add all remaining ingredients and cook over medium low heat for 20 minutes

Recipe courtesy of California Strawberry Commission.

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Take a look at this photograph to visually realize how deliciously tempting this Seduction Meal would be.  A succulent braised pork with crispy skin bursting with flavor, sitting on a small tower of sliced crispy potatoes floating in a savory sauce. Now that's what I call a Seduction Meal!  Serve this dish with an organic, simple salad and a bottle of your favorite red or white wine. You can substitute wild boar in place of the pork. Either way, this dish will definitely get his or her attention.

Braised Pork or Wild Boar with Crispy Yukon Gold Potatoes
Recipe, cooking and styling by Chris Tanghe
Recipe courtesy of MarxFoods.com

Ingredients:

• 2 lb. of Pork or Wild Boar Bellies
• 1 large onion - medium dice
• 1 bulb fennel - medium dice
• 2 carrots - medium dice
• 2 stalks celery
• 2 cups brown chicken stock
• 2 cups veal stock
• 2 sprigs sage
• 3 Yukon Gold potatoes - sliced into ¼ inch rounds on the mandoline
• 1 tsp peanut oil

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For all the culinary vixens out there... listen up. There isn't a meat-eating man who can walk away from this delicious treat... grilled BBQ pork ribs, jalapeno cheese corn bread, and an icy cold glass of beer. A friend of mine, who never tried pork ribs before, enjoyed this meal so much that he declared his life would be defined as "life before pork ribs" and "life after pork ribs". Now that's a Seduction Meal.

I like to serve this meal with a tomato / red onion salad with chopped fresh dilI, topped with olive oil, a dash of balsamic vinegar, finished with a pinch of Victoria Taylor's Australian Sea Flake salt. I typically cook BBQ ribs entirely on the grill, but I've seen so many recipes where they call for boiling the ribs first. So I tried it. After boiling the ribs I added a dry rub, and ended with my favorite BBQ sauce with a touch of spice. The results? Sweet 'n spicy caramelized sauce on the outside and moist, tender ribs on the inside. A big hit!




BBQ Pork Ribs

2 lbs. pork ribs
1 tsp. salt
Bobby Flay Dry Rub
Kick Ass BBQ Sauce (or your favorite BBQ sauce)

Boil the ribs in lightly salted water for 15 minutes. Remove the ribs and let them cool down a bit. Get your grill nice and hot and lower to medium heat.

Using your favorite dry rub (I used Bobby Flay's), rub the ribs on all sides. Lower the grill to medium low; place the ribs on the grill and cover. Cook for 30-40 minutes until the meat is no longer pink near the bone, carefully watching the ribs and turning often so they don't burn.

About 15 minutes before serving, add your favorite BBQ sauce on one side and turn this side to the heat. While they are cooking, add more BBQ Sauce on the side facing up. Grill the ribs on one side for 5 - 7minutes. Turning them over and cook for another 5 minutes. Add BBQ sauce again to both sides, turning the ribs over to caramelize the sauce.

 Jalapeno Corn Bread

1 package of Jiffy Corn Muffin mix (8.5 oz)
1 egg
1/3 cup of milk
1 can of corn, drained
1/4 cup of cheddar cheese, grated
1/4 cup of cheddar cheese to sprinkle on top
1/2 jalapeno pepper jack cheese, grated
8x8 greased pan

Preheat oven to 400. Mix together muffin mix, egg, and milk. Gently fold in the cheese and corn. Pour into the greased pan, top with some more grated cheddar, and cook for 15 - 20 minutes. Let cool before serving.

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