Big boy is home for the week. He spent the weekend at his girlfriend’s parents’ house (hence the haircut). Last night, I made broccoli rabe, bacon-wrapped pork (double the pig, double the goodness), quinoa, and leftover baked potatoes.
I used a version of this recipe for the bacon wrapped pork. But I doubled the spice recipe, because store-bought pork tenderloin comes with two logs of pork. And I don’t roast all that garlic.
I recently learned the yiddish word, “schmaltz” meaning leftover fat from cooking chicken that is used to flavor just about everything else. Not super diet-friendly, but really, really good.
Last night, I sautéed the broccoli rabe in olive oil, because it was ready about 30 seconds before I took the pork out of the oven. If I was super clever, I would have waited and cooked it all in the pork fat from the tenderloin. I did reserve that liquid gold though, and will use it tonight when I cook up some spiraled squash.
Recipe: Broccoli Rabe With Garlic and Hot Peppers
- Two bunches of Broccoli rabe, five small cloves of garlic, olive oil, salt, red pepper flakes
- Blanch the broccoli in boiling water with salt until droopy, but not floppy. About four minutes. (If you aren’t ready to immediately finish off and serve, then slow down the cooking process by rinsing in cold water. I don’t recommend this.)
- Heat olive oil, drop in slivered garlic, pepper and salt.
- Toss the still warm broccoli rabe around this yumminess for about 1 minute.