Grilled Lemongrass Pork (Thit Heo Nuong Xa)

We are big fans of pork shoulder.  Yummy, fatty pork shoulder.  We have used a marinade from Uwajimaya in the past, but decided to make our own this time with fresh lemongrass.  This is just as good.

Adapted from: http://www.vietworldkitchen.com/blog/2009/04/vietnamese-restaurantstyle-grilled-lemongrass-pork-thit-heo-nuong-xa.html

1 pound boneless pork shoulder steak, about 1/2 inch thick

Marinade:
2 tablespoons brown sugar
1 tablespoon chopped garlic
1 tablespoon chopped shallot or yellow onion
1 stalk lemongrass, trimmed and finely chopped (3 tablespoons)
1/4 teaspoon black pepper
1 1/2 teaspoon dark (black) soy sauce
1 1/2 tablespoon fish sauce
1 tablespoon oil

1. Cut the pork shoulder steak into pieces about 3 to 4 inches big. Set aside.

2. Mix marinade ingredients in a food processor. Aim for a relatively smooth texture. The marinade will be chocolate brown. 

3. Mix pork and marinade in a zip lock bag. Cover and set aside at room temperature to marinate for 1 hour. Or, refrigerate up to 24 hours, letting the meat sit out at room temperature for 45 minutes to remove some of the chill before grilling.

4. Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. Nick with a knife to test. Transfer to a plate, loosely cover with foil or an inverted bowl for 10 minutes before slicing and serving.

Chicken, Mushroom and Leek Fricassée

Here's an easy weeknight meal that reminds you how delicious a simple creamy wine sauce can be.


Adapted from Epicurious.  The original recipe calls for only 1 leek. http://www.epicurious.com/recipes/food/views/Chicken-Mushroom-and-Leek-Fricassee-103509#ixzz1LDlDsSNH

• 2 large skinless boneless chicken breast halves, cut into 1-inch pieces
• 1 1/2 tablespoons butter
• 8 ounces mushrooms, sliced
• 2 leeks (white and pale green parts only), thinly sliced
• 2 teaspoons chopped fresh tarragon or 1 teaspoon dried
• 1/3 cup dry white wine
• 1/3 cup whipping cream

Sprinkle chicken with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken, mushrooms, leek and tarragon. Sauté 8 minutes. Add wine and cream. Reduce heat to medium. Cover skillet; simmer until chicken is cooked through, about 2 minutes. Uncover; simmer until mushrooms and leek are tender and sauce thickens enough to coat spoon, about 2 minutes longer. Season with salt and pepper.