The Original Seven Days, Seven Ways to Save Sale is back, and there’s good news all around. To kick it off, I’ve got two of my all-time favorite recipes to share with you today. Both of them are easy like Sunday morning. Both are perfect for a family dinner and perfectly suited for serving to guests. And trust me here, because I am an accomplished grocery shopper, each one is easy on the pocketbook.
I’m sharing this first recipe even though my immediate family is convinced that my relationship with Mexican food has become abusive. I’ll be the first to admit that we eat more than our fair share of tacos around here. It can’t be helped — I adore any type of food that can be wrapped up in a warm tortilla. And as far as favorite fillings go, Shredded Pork Carnitas top my list. Slowly simmered pork shoulder practically melts into crispy shreds. Topped with guacamole and pico de gallo, these tacos are a total crowd pleaser, and with football season coming up, you’re going to want to have this dish in your recipe repertoire.
The Panko-Crusted Salmon recipe makes great use of the Faroe Island Salmon. I love this dish for several reasons, but first and foremost, it’s absolutely delicious. Sear roasting is a no-fail technique for preparing most any kind of fish, and once you try it, you’ll be “hooked,” too. And what’s not to like about a high brow, low cost recipe that comes together in minutes but tastes like you slaved the day away in the kitchen? If you’re a salmon fan, give this one a try.
Enjoy the sale, I know I will!
SHREDDED PORK CARNITAS
1 (4 lb.) Sendik’s Natural Pork Shoulder Roast (on sale every Sunday!)
2 c. (or more) water
1 ½ c. Sendik’s Fresh-Squeezed Orange Juice
6 cloves garlic, peeled
2 t. sea salt or kosher salt
1 t. grated lemon zest
¼ c. brandy
Warm corn or flour tortillas
Sendik’s fresh guacamole and pico de gallo
Place pork on work surface and cut the roast into 2” thick slices. Cut each slice into 2” cubes. Cut off any large chunks of fat from the pork and reserve; leave small pieces of fat attached to the pork. Combine pork, some of the reserved fat (2 or 3 large pieces), 2 cups water, and the next 4 ingredients in a deep 12-inch skillet. Bring to a boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 1 hour and 45 minutes, adding more water by ¼ cupfuls if necessary to keep pork partially submerged.
Uncover; boil pork mixture until liquid is reduced by half, about 30 minutes. Stir in brandy; boil until liquid evaporates and the meat begins to brown and get slightly crisp; stirring often and using the back of a wooden spoon to break the meat apart (this should happen quite easily), about 20 minutes longer. Remove and discard any remaining large pieces of fat. (Can be made 1 day ahead. Cover and chill.)
Add 2 tablespoons of water to the skillet. Cover and rewarm pork over medium low heat, stirring, about 5 minutes. Season with more salt if desired. Transfer to a serving platter. Serve with warm tortillas, guacamole and pico de gallo.
SOURCE: foodnetwork.com; recipe by Ina Garten
2/3 c. panko breadcrumbs
2 T. minced fresh parsley
1 t. grated lemon zest
Kosher salt and freshly ground black pepper
2 T. Sendik’s olive oil
4 (6 – 8 oz.) Fresh Faroe Island Salmon Fillets, skin on (on sale every Tuesday!)
2 T. Dijon mustard
2 T. vegetable oil
Lemon wedges for serving
Preheat oven to 425.
In a small bowl, mix together the panko, parsley, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets skin side down on a work surface. Generously brush the tops of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium high heat in a 12 inch cast-iron or large, heavy ovenproof pan. When the oil is very hot (a pinch of the panko mixture will sizzle immediately upon contact with the oil), add the salmon fillets, skin side down, and sear for three to four minutes (do not fiddle with them, or poke them, or scoot them around) without turning, to brown the skin.
Transfer the pan to the hot oven and cook for five to seven minutes until the fish is almost cooked through and the panko is browned. Remove from the oven, cover with foil, and allow the fish to rest for five to ten minutes. Serve the salmon hot or at room temperature with lemon wedges.
Posted by Leah DamronLeah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."
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