Costco Connection - February 2011

1 boneless or bone-in Boston butt or pork shoulder butt, about 4 pounds, trimmed of most external fat

2 tablespoons olive oil

1 cup finely chopped, well-washed leeks, white part only ½ cup finely chopped carrots

2 cups peeled pearl onions, fresh or frozen and partially defrosted 2 bay leaves

1 cup port ½ cup low-salt chicken broth

1 cup pitted prunes ¼ cup Armagnac, slivovitz (plum brandy) or brandy (optional) Salt and pepper

HERB AND MUSTARD RUB FOR PORK

2 teaspoons chopped fresh sage or 1 teaspoon dried sage

2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme

1 teaspoon powdered mustard

2 teaspoons salt

1 teaspoon black pepper

Preheat oven to 350 F. Combine the sage, thyme, mustard, salt and pepper in a small bowl and rub generously all over the meat. In a heavy lidded pot or Dutch oven just large enough to hold the pork, heat the oil over high heat. Brown the pork on all sides for about 7 to 8 minutes. Remove the pork and set aside.

Pour off all but about 1 tablespoon of the fat; add the leeks, carrots and pearl onions. Lower the heat to medium, cover the pot and cook until the vegetables have softened, about 5 minutes. Add the port and broth, and scrape up any browned bits from the bottom of the pan. Add the prunes and Armagnac, and bring to a boil. Return the pork to the pot and spoon some of the prunes and vegetables over the top.

Cover the pot with foil and fit the lid on tightly. Cook the pot in the middle of the oven for about 1½ hours or until the pork is quite tender. Remove the pork from the pot and keep warm. Skim off any fat from the surface, remove 6 prunes and purée them in a food processor or blender. Stir the purée back into the sauce and boil briefly to thicken. Taste the sauce for salt and pepper, and adjust as desired. Remove strings from the pork, if necessary, and carve into ½-inch-thick slices. Spoon the sauce and prunes over the meat and serve. Serves 6 to 8.

1 tablespoon paprika ½ teaspoon ground cumin ½ teaspoon turmeric ½ teaspoon black pepper

1 teaspoon salt Pinch of saffron (optional)

1 teaspoon dried mint ¼ cup chopped fresh cilantro stems (save leaves for garnish)

1½ cups water

3 carrots, peeled and cut into 1½-inch chunks

1 fresh lemon, cut into eighths lengthwise and seeded ¼ cup fresh lemon juice, plus more to taste

20 kalamata or mild green olives, well washed and pitted

2 cups crookneck squash or yellow zucchini, cut into 1½-inch chunks, or whole okra (or combination of all three)

Cilantro leaves, for garnish

Combine the first 12 ingredients in a large heavy pot with a lid or a Dutch oven. Add the water; bring to a boil. Reduce the heat to a simmer, cover the pot and cook for 1 to 1½ hours, or until the lamb is tender. Add more water if needed.

Add the carrots and lemon wedges, making sure they are covered with liquid (add more water, if needed) and cook for 10 more minutes. Add lemon juice, olives and squash, and cook, covered, for 10 to 15 minutes more or until the carrots and squash are tender. Remove the solids from the pot with a slotted spoon, leaving the liquid behind.

Arrange the meat and vegetables in a shallow serving dish or deep platter. Degrease the sauce and reduce it by boiling to concentrate the flavors. It should have a soup-like consistency. Taste for salt, pepper and lemon, and adjust as desired. Pour the sauce over the meat and vegetables. Garnish with cilantro leaves. Serves 6 to 8.