This is my version of a Halloween cheese and charcuterie board fit for an adult costume party, without the kitschy additions. No pasta that also doubles as brains here, just some spooky-looking strategically picked cheese and accoutrements!
While summer unofficially ends following Labor Day, fall doesn’t officially start until September 21st. As the temperatures start to drop, cooking methods such as warm weather grilling turn to slow-cooking and to heartier comforting fare.
Pork shoulder (also known as Boston pork butt) is slowly braised on the stove in a Dutch oven with onion, carrots, celery (the three together are known as mirepoix) and tomatoes until the pork is extremely tender and essentially melts into the sauce.
Strips of cast-iron seared, juicy steak are served over luscious refried pinto beans, crispy rice and arugula that have been topped with queso fresco and avocado for a hearty burrito bowl you will keep craving more.
Thinly sliced “bone-in” pork chops are marinated in a honey-soy sauce mixture and pan-seared until just cooked through and then served over tender and sweet miso roasted kabocha squash and blistered shishito peppers providing for a light yet filling fall entrée.
The cooling flavor of the coconut milk contrasts with the taste of the nutty roasted pumpkin and the slightly spicy effect of the curry paste. The impressive bright color of this vegetarian Thai curry is perfect for a cozy fall day.
I have been lucky enough to work with the American Lamb board for a few years now, and they invited me on another weekend trip with them to learn more about the impact of family farmers and what “American lamb” really means.