Directions:

1. Trim pork roast of excess skin and fat. Cut roast in half along the bone; remove bone and reserve it for other uses.
2. Cut pork into 2-inch pieces; score a 1/4-inch slice into the surface of each piece.
3. In a large bowl, whisk together brown sugar, salt and red pepper. Dip each piece into the brown sugar mixture; rub seasoning well into meat and shake off any excess.
4. Divide pork chunks into 2 large zip-top freezer bags; let stand at room temperature 2 hours.
5. Combine remaining brown sugar mixture, apple cider vinegar, water, onion, garlic, mustard seed, bay leaves and peppercorns in a large saucepot (not aluminum) over medium-high heat; bring to a boil. Simmer 5 minutes. Remove from heat and let cool to the touch.
6. Divide cooled brine evenly into each zip-top bag, squeeze to remove air and seal. Refrigerate at least 1 week, turning each bag once daily.
7. Remove pork from brine; freeze or use within two weeks.

The post Seven Day Pickled Pork first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/seven-day-pickled-pork/feed/ 0 https://www.camelliabrand.com/recipes/adai-dosa/ https://www.camelliabrand.com/recipes/adai-dosa/#respond Wed, 15 Feb 2017 22:10:23 +0000 https://www.camelliabrand.com/?post_type=recipes&p=37549 Ingredients: ,skinless For the seasoning: , skinless , chopped , chopped Finely chopped greens and/or stems, grated carrots or beets, scallions, read more ...

The post Adai Dosa first appeared on Camellia Brand.]]>

Ingredients:

• 1/4 cup Camellia Yellow Split Peas
• 1/4 cup urad dhal,skinless
• 1/2 cup lentils
• 1 cup basmati rice
• 1-5 dried red chilies
• 2 tsp cumin seed
• 1/2 tsp dried ginger

For the seasoning:

• 3-4 tsp canola oil
• 1/4 tsp mustard seeds
• 1 tsp Camellia Yellow Split Peas
• 1 tsp urad dhal, skinless
• 1 tsp bunch cilantro, chopped
• 1 onion, chopped
• Finely chopped greens and/or stems, grated carrots or beets, scallions, etc.

Directions:

Rinse the beans and rice well. Soak in a large container for a minimum of 6 hours or overnight. Drain and rinse again then add to a blender. (This recipe will make 6-8 cups. If you have a small blender, work in batches.) Add cumin seed, chilis, ginger and salt. Add water to just below the level of the soaked rice and beans. Blend on low to incorporate, then increase speed to make a coarse batter. Add water if the batter becomes too thick. At this point, you can use the batter or season it further.

Seasoning: Heat a skillet on medium and add a few teaspoons of canola oil.  When the oil is hot, add the mustard seeds. When they begin to crack, add the yellow split peas, cumin and urad dhal. Cook until they turn golden brown then add the onions and a pinch of salt. Cook until the onions are translucent and just begin to turn brown.  Remove from the heat and cool. When room temperature, add to the bean/rice batter.  If your batter has absorbed additional water, just add a little at a time to loosen it up.

Cooking the dosa: Cast iron skillets are great for cooking dosa pancakes. Heat on medium-high for a few minutes then add a few teaspoons of oil to coat the pan.  Place spoonfuls of batter in the hot oil, shaping the batter into a round.  It won’t do this on it’s own like pancake batter. I find the dosa cook easily when they are small, about 4 inches in diameter. Continue to cook dosa on one size until the edges begin to look dry and the outside of the dosa take on color. Flip and cook the other side. Season with good sea salt and serve warm.

Christine Ciancetta is part of the Olympia, Washington, Slow Food chapter and is a wonderfully creative participant in Terra Madre 2018’s celebration!

The post Adai Dosa first appeared on Camellia Brand.]]> https://www.camelliabrand.com/recipes/adai-dosa/feed/ 0 https://www.camelliabrand.com/recipes/pickled-red-onions/ https://www.camelliabrand.com/recipes/pickled-red-onions/#respond Sat, 16 Jul 2016 22:46:11 +0000 http://www.camelliabrand.com/?post_type=recipes&p=31787 Ingredients: Red Onions: , sliced into thin half-moons Pickling Brine:                   Directions: read more ...

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Ingredients:

Red Onions:

• 1 red onion, sliced into thin half-moons

Pickling Brine:

• 1 1/2 cups distilled white vinegar
• 1 1/2 cups water
• 2 teaspoons black peppercorns
• 1 teaspoon whole allspice
• 1 teaspoon whole cloves
• 1 cinnamon stick
• 1/4 cup sugar
• 2 bay leaves
• 1 teaspoon whole mustard seeds

Directions:

1. In a small saucepan, bring vinegar and water to a boil. Add the rest of the ingredients, and simmer for 30 minutes.
2. Strain the liquid to remove all the whole ingredients. Add hot pickling brine to sliced red onions, and allow to rest for at least half an hour. Refrigerate once cooled.
3. Serve with Red Beans and Rice Balls and BBQ Aioli.

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