rice

cherry and wild rice stuffed pork loin roast

The holiday season is well under way and it really shows here in North Brooklyn.

cherry and wild rice stuffed pork loin roast | Brooklyn Homemaker

Christmas tree stands every few blocks, a giant electric menorah on the corner of Bedford and North 7th, blinking lights lining apartment windows and fire escapes, subway passengers with arms loaded up with shopping bags, inescapable holiday music everywhere you go…
You know, the ushe.

cherry and wild rice stuffed pork loin roast | Brooklyn Homemaker

Yesterday we stopped at one of those aforementioned Christmas tree stands and I carried our little 3 foot cutie home with one hand. After dinner we drank Dark and Stormys and listened to disco music (instead of the usual holiday tunes) while we gussied her up.

cherry and wild rice stuffed pork loin roast | Brooklyn Homemaker

I’ve usually got cookies and cakes and candies (and sugar plums et al) dancing in my head this time of year, but instead I’ve been very concerned about what to make for Christmas dinner lately.

(fret not dear friends, I promise the cookies and cakes are still in the works too!)

cherry and wild rice stuffed pork loin roast | Brooklyn Homemaker

See, we’ve got big plans on Christmas day this year so I’m getting really excited about making a big fancy dinner.

Working in retail for the past several years has always meant that it’s just me and Russell and the pups for Christmas. These past few years have been totally fun, and really refreshingly casual and stress free, but they haven’t really been occasions to go all out when it comes to the holiday meal.

This year though, my mom and little sister found themselves with no plans for Christmas so they’re piling in the car and coming down to pay us a visit! Let the festivities begin!

cherry and wild rice stuffed pork loin roast | Brooklyn Homemaker

Mom’s always bummed that she never gets to eat any of the treats I post here on the blog, so I’ve got big plans to make a few of my recent recipes for her while she’s here. I’m going to load her up with enough sugar and sweets and goodies that she won’t even want to look at another blog post for at least a year. Or, at least until the new year that is!

We can’t just live on Christmas cookies for three days though. I mean, we might still try anyway, but I thought I should at least attempt to think of an actual meal to serve on Christmas day.

cherry and wild rice stuffed pork loin roast | Brooklyn Homemaker

Growing up my family usually served either ham or prime rib on Christmas, but Russell doesn’t really like either of those. Ham tends to be too salty for him, and we always have way too much leftover after dinner anyway. The last time I made a ham for Christmas we were eating ham sandwiches and split pea soup for a week! As for prime rib, I’d be in heaven but Russell doesn’t like meat that isn’t cooked completely through so that’s out too.
Womp womp.

cherry and wild rice stuffed pork loin roast | Brooklyn Homemaker

My initial thought was to make the pot roast I made a few months back, which would probably make everyone happy (very happy) but I’ve already made that so I couldn’t share it here and where’s the fun in that?
Oh what an exciting life I lead!

Instead I decided to make a pork loin roast. Not just any pork loin roast though, this puppy is butterflied, pounded flat, stuffed with magic, and rolled up jelly roll style before it’s roasted and sliced.

Rolling this back up and tying it with butcher’s twine can be a bit challenging but when you take your first bite you’ll know it was all worth it. The thinner you can pound out the meat the easier the rolling will be, but the pounding can be a time consuming (and noisy) job. The good news is that it’s also a great way to work out any pent-up frustrations after you do your holiday shopping!

cherry and wild rice stuffed pork loin roast | Brooklyn Homemaker

This roast is truly amazing and I can’t wait to serve it for mom on Christmas. The meat is rich and tender and moist, and the stuffing is flavorful and sweet and earthy all at once. You really can’t ask for a better stuffing for pork than bright jammy dried cherries, tons of fresh herbs, and chewy earthy wild rice. As if the roast wasn’t amazing enough on it’s own, you finish it all off with a pan gravy made from white wine and the liquid leftover from soaking the dried cherries. The result is a rich, bright, and slightly sweet and fruity gravy that is literally the cherry on the sundae!

Are you reading this mom? Is your mouth watering yet?
Can’t wait! Happy Holidays y’all!

cherry and wild rice stuffed pork loin roast | Brooklyn Homemaker

Cherry and Wild Rice Stuffed Pork Loin Roast

1 (3 pound) pork loin roast
salt and pepper
3/4 cup dried tart cherries, roughly chopped
2 tablespoons butter
1 small onion, finely chopped (about 1 cup)
2 to 3 stalks celery, finely chopped (about 3/4 cup)
1 cup cooked wild rice (from about 1/3 cup dry)
2 teaspoons fresh thyme leaves, finely chopped
1 tablespoon fresh sage, finely chopped
2 tablespoons fresh parsley, finely chopped
1/2 dry white wine, divided
1 tablespoons olive oil
3 tablespoons flour
1 cup chicken stock (low sodium if possible)

Preheat oven to 375F.

Trim large pieces of fat from pork roast. Butterfly the meat by making a lengthwise cut down the center, cutting to within 1/2 inch of the other side so that the meat can be spread open and laid flat. Cover the flattened roast with plastic wrap and, working from center to the edges, pound with flat side of a meat mallet (or small cast iron skillet) until meat is a uniform 1/2- to 3/4-inch thick. Remove plastic wrap and generously season meat with salt and pepper on both sides. Set aside to rest while you make the stuffing. Refrigerate if you won’t be making stuffing right away.

Bring one cup of water to a boil in a small lidded saucepan. Add chopped cherries and bring back to a boil. Remove from heat, place lid on pan, and let the cherries soak for 10 minutes.

Heat butter in a skillet over medium high heat. Add onions and celery, season with salt and pepper, and sauté until soft and translucent, about 10 minutes. Remove cherries from soaking liquid with a slotted spoon and add to onions and celery. Reserve liquid. Add cooked wild rice and herbs and stir to combine. Add 1/4 cup of white wine and reduce until mostly absorbed. Cool stuffing completely before proceeding.

Spread stuffing over pork and roll up as tightly as possible. Seal the seams with toothpicks, leaving enough pick showing that they’ll be easy to remove after cooking. Tightly tie up the roast with cooking twine.

Heat olive oil in a large dutch oven or oven safe roasting pan over medium high heat. Sear roast on all sides, for about 3 to 5 minutes per side. Transfer, uncovered, to a 375F oven. Roast until a meat thermometer inserted into the middle of the roast reads at least 145F, about 80 to 90 minutes.

Remove roast from the pan and transfer to a cutting board tented with foil. Rest for at least 15 minutes before carving. If any stuffing or meat burned onto the pan, try to scrape it up with a wooden spoon but leave it in the pan. There should be at least a few tablespoons of oil and grease in the pan, if not, add a bit more olive oil. Add flour and stir into oil and grease and heat over medium for 2 to 3 minutes. Slowly stir in remaining 1/4 cup of wine, 1/2 cup of reserved cherry soaking liquid, and chicken stock. Bring to a boil and thicken for a 2 to 3 minutes. Strain any burned bits of stuffing or pork out of the gravy with a fine mesh sieve.

Remove toothpicks and twine from roast, and slice into 1 inch thick slices. Serve topped with gravy. If desired, serve over a bed of wilted ruby chard or braising greens.

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creole red jambalaya with chicken, shrimp, & andouille

Last Saturday when I got home from work I started making dinner.

creole red jambalaya with chicken, shrimp, & andouille | Brooklyn Homemaker

I cut up some broccoli, crisped up some bacon, made a béchamel, boiled some noodles, and grated a heaping pile of aged Irish cheddar. After mixing all the ingredients for my homemade macaroni & cheese together I turned the oven on to preheat while I melted a little butter for my bread crumb topping.

With the weighty casserole ready to go into the oven to bubble and crisp, I reached down to open the oven door. That’s when I noticed it wasn’t hot.
Panic.

creole red jambalaya with chicken, shrimp, & andouille | Brooklyn Homemaker

Though you wouldn’t know if from the number of baked goods I turn out of my kitchen, I have been having trouble with my oven for over a year. I won’t get into all the specifics, but it basically starts to preheat but will turn off before coming to temperature. After months of dealing with it I finally figured out that if I switched on the range it would trick the oven to turning back on and I’d be in business.
That is, until the night that I had a big dish of macaroni and cheese waiting to bake. No amount of trickery or tinkering could induce my ancient apartment oven to turn on.

A broken oven. My worst nightmare.
I wanted to cry.

creole red jambalaya with chicken, shrimp, & andouille | Brooklyn Homemaker

I wrapped the macaroni and cheese up and put it into the refrigerator, crossing my fingers that it would miraculously work again the next day. Nope.

Of course my landlord is dragging feet his feet about getting it fixed too. Doesn’t he know who I am?

creole red jambalaya with chicken, shrimp, & andouille | Brooklyn Homemaker

A few days later we finally got a repair man in to take a look. After less than five minutes of tinkering he blithely says, “Oh it’s just a blown fuse.”
I had just enough time to breath a sigh of relief before he continued, “Of course I don’t have one with me, and it’s out of stock. We’ll have to order it. We’ll call you in a few days.”
Way to toy with my fragile emotions Mr. Evil Repair Man. After he left I microwaved a bowl of never-baked macaroni and cheese and cried into it.

Another day passed before I heard back from them, and just my luck, this tiny stupid fuse is backordered from the manufacturer and they don’t know when it’ll be back in stock. What are the chances?
When it’s my oven we’re talking about? 100%.

creole red jambalaya with chicken, shrimp, & andouille | Brooklyn Homemaker

I could use this as an opportunity to make no-bake recipes and experiment with any number of savory stove top recipes. But, of course in the absence of my oven, all I want to do is bake. I even want to bake things I would normally do on the stove top! I’m suddenly overwhelmed by cravings for baked eggs, roasted chicken, twice baked potatoes, roasted cauliflower. My urge to bake cookies, usually strong enough already, is suddenly all consuming. I’m overcome with worry that I won’t be able to participate in this month’s #bundtbakers, which is fast approaching.

Wallowing rather than overcoming, I can’t think of a single thing that I could share here that wouldn’t require a functional oven. Forget the fact that at least half or more of the recipes I’ve posted up until now haven’t.

creole red jambalaya with chicken, shrimp, & andouille | Brooklyn Homemaker

Then, one morning I wake up and suddenly I NEED to make jambalaya. I consult my favorite recipe to make a few tweaks. I consult other recipes to see what else could be improved on. Oddly enough, I discover a few recipes that call for the jambalaya to be assembled on the stovetop and finished in the oven! WHAT?!?! WHY!?!!?! Okay, forget that. Back to the original stovetop recipe I was looking at.

creole red jambalaya with chicken, shrimp, & andouille | Brooklyn Homemaker

My recipe hunt turned up so many different variations on jambalaya that I decided to turn to Wikipedia for some clarification. As it turns out, there are actually three distinct varieties of jambalaya, depending on the regions they come from and the ingredients used.

The style I made is called a red Creole jambalaya, or a city Creole jambalaya. This is the most common style, and the main difference between this and other varieties is the use of tomatoes. The less common rural Creole jambalaya is almost identical but uses no tomatoes in the recipe. The third, and even less common variety is the Cajun or “white” jambalaya, in which the rice is cooked in broth separately from the meat and vegetables and combined just before serving.

Most people believe Creole red jambalaya was created as a way to make Spanish Paella without using saffron which was very hard to come by at the time. Tomatoes were added in place of the saffron for flavor, but eventually the other two styles came about without the tomatoes.

creole red jambalaya with chicken, shrimp, & andouille | Brooklyn Homemaker

The house smells completely heavenly while this bubbles away on the stovetop (and not in the oven), and the flavor could not be more amazing. Tender rice, perfectly cooked shrimp, soft cooked vegetables, and andouille with a nice bit of bite. The fresh herbs, crushed tomatoes, and spices combine to make one of the most flavorful dishes I’ve had in a good long time. Using smoked paprika really makes a difference to impart a nice smoky depth to the dish and the cayenne adds a welcome bit of heat.

Depending on how spicy you like things, the heat level can definitely be adjusted to your taste. I like mine quite spicy so I used the full teaspoon of cayenne. One teaspoon might not sound like much, but a little goes a long way and gave this big pot of jambalaya some serious heat. Feel free to scale it back to 1/2 or even 1/4 teaspoon if you can’t take the heat, but I beg you not to skip it altogether or you’re not doing it right!

creole red jambalaya with chicken, shrimp, & andouille | Brooklyn Homemaker

Creole Red Jambalaya with Chicken, Shrimp, & Andouille

  • Servings: about 8 to 10
  • Print
adapted from Spoon Fork Bacon for the Fix

1 tablespoon olive oil (or bacon grease, if you have it, will add a bit of welcome smokiness)
12 to 16 oz. Andouille sausage, thinly sliced
1 lb boneless skinless chicken thighs, cut into small bite sized cubes
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 to 3 ribs of celery, diced (about 1/2 cup)
4 garlic cloves, minced
1 1/2 cups of corn kernels (fresh is best but frozen is fine)
2 cups long grain rice
2 tablespoons parsley, finely chopped
1 tablespoon thyme, minced
2 1/2 teaspoons smoked paprika
1/4 to 1 teaspoon ground cayenne pepper (to your taste)
2 teaspoons cumin
1 (15 oz) can, crushed tomatoes
3 cups chicken stock
1 lb. shrimp, cleaned peeled and deveined

garnish:
fresh thyme, parsley, or green onion

Preheat 1 tablespoon of oil or grease in a heavy stockpot or dutch oven over medium-high heat. Brown andouille for about 5 minutes, remove from oven, leaving grease, and set aside.
Add chicken thighs, season with salt and pepper, and cook about 5 minutes. They don’t need to be cooked through, just have a bit of color on them. Remove and set aside with sausage
Add onions, bell peppers, and celery and sauté for 4 to 5 minutes or until onions barely begin to look translucent.  Season with salt and pepper. Stir in garlic and corn and continue to sauté for 2 minutes more.
Add rice, herbs and spices and sauté for 4 to 5 minutes. Season well with salt and pepper.
Stir in crushed tomatoes, stock, chicken thighs, and sausage. Bring mixture to a boil, then reduce the heat to simmer and cover. Cook for about 15 to 20 minutes or until cooked about 2/3 of the way, then add shrimp by gently pressing shrimp slightly into the mixture. DO NOT STIR while rice is cooking.
Cover again and continue to simmer for 7 to 10 minutes or until rice is cooked through and the liquid has evaporated.
Gently toss jambalaya together to incorporate shrimp and fluff the rice. Top with chopped parsley or sliced green onion, and serve.