Sardine Dip

 This is a very quick pantry appetizer that you can make on short notice and has amazing flavor -- feel free to sub any kind of smoked fish

About 6-8 oz of smoked tinned sardines or other smoked fish, drained

1 8 oz package of cream cheese

4 tablespoons mayonnaise

1 small shallot, chopped fine, or equal amt of red onion

juice and zest of 1 lemon

1 tablespoon Djion mustard

2 tablespoons capers

1 tablespoon Worcestershire sauce or colatura di alici or fish sauce

1/2 tsp cayenne or to taste

4 tablespoons chopped fresh herbs -- dill is my favorite, or cilantro or parsley

ground black pepper to taste

In a medium bowl, mash together cream cheese and mayonnaise until smooth, mash sardines and add.  Add rest of ingredients and mix well.  Taste and correct seasonings.  Cover and refrigerate for at least an hour if you can.  

Twice cooked pork

 So fast and so tasty.  You can boil the pork belly ahead of time and refrigerate it, to make it even faster. 1 lb seems like a lot of pork for 2 people but it loses a lot of volume when it boils.  Sorry no picture, I always forget because I'm hustling it onto my plate.    Serves 2

1 lb pork belly 

2 slices ginger

2 tablespoons oil, divided

1 tablespoon spicy broad bean paste

1 clove garlic, minced

1 long hot pepper, e.g. cubanelle, seeds removed and cut into 1/2 inch pieces

1 leek, washed, split lengthwise and cut into 2-inch pieces.  discard the tough green parts. 

2 tablespoons shaoxing wine

1 tablespoon soy sauce

generous pinch of sugar

1.  Put pork belly in a pot with boiling water, lower to a simmer/low boil and cook for 30 minutes.  Remove from water and rinse, discard ginger.  Cut pork into 1/8" slices the short way and set aside.

2. Heat the wok and add 1 tablespoon of oil.  Sear the pork until it's browned, and remove from pan.  

3.  Add the other tablespoon of oil.  Add the broad bean paste and let it fry for a few seconds to bring out the red color -- don't burn it.  Add the garlic, pepper, pork, and leek and stir for a a minute.  Add the wine.  soy sauce and sugar.  Stir everything together until the leeks are wilted -- the pepper should still have a little crunch.  

 Serve with rice.  

Yankee Chopped Salad

This recipe came about from a need to use up some odds and ends in my crisper.  Feel free to riff on it.  We had this with grilled lamb chops and and it's substantial enough that you don't need anything else.  Leftovers keep well. 

1 1/2 cups cooked bulgur (1/2 cup bulgur simmered with 1 cup water for about 10 min or until water absorbed)

3-4 mushrooms, sliced thin

3 slices bacon, cooked and chopped or crumbled

1/2 granny smith apple, small dice

1 stalk celery, small dice

6-8 cherry tomatoes, sliced in quarters

1 small shallot, small dice

2 large handfuls spinach, chopped

1/3 cup feta, crumbled

1/4 cup sliced almonds

Vinaigrette:

2 tablespoons white wine vinegar

1/4 cup olive oil

1 teaspoon dijon mustard

1 teaspoon maple syrup

salt and pepper to taste