#18 Kristin Chirico on BuzzFeed, Ladylike, Disney, and How it's NEVER Too Late! | DinnerViews
- Published on: 1/17/2020
- Kristin Chirico knows the entertainment biz is an endurance tournament, and she's here to win!
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Kristin Chirico joins Me on DinnerViews where I cook her DREAM dinner of Roasted Maple Pork Shoulder, mashed potatoes with wild mushrooms, garlic mustard collard greens, apple manchego toasts, and wine pairings! Together we talk about BuzzFeed Ladylike, Empty Suitcase, Disney, speech team, and how it will take longer than you expect to make your dreams happen! Never give up!
Love, Matthew ♡
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DIRECTOR, EXECUTIVE PRODUCER, RECIPE WRITER
Mishelle Martin and Matthew Francis
Spiced Maple Pork shoulder
Serves 3-4 or 7-9
1 (3-4 or 7-9 lb) pork shoulder, boneless, fat cap on top
6 garlic cloves
1 yellow onion, chopped
1 ½ teaspoons chile powder
1 teaspoon cinnamon
½ teaspoon cayenne
2 tablespoons Kosher salt
1 tablespoon black pepper.
1½ tablespoons apple cider vinegar
1 tablespoon mustard
¼ cup maple syrup.
2 cups Red wine (merlot)
Place the garlic, onion, chile powder, cayenne, salt, pepper, apple cider vinegar, mustard, maple syrup in a food processor, and blend until smooth. Set aside.
To the pork shoulder, create cross-hatch marks on the fat cap on top. Pour on the spiced maple rub. Rub the mixture all over the pork, including the sides and the bottom, cover and let marinate overnight.
The next day, 8 hours before serving, Preheat the oven to 300°F (150°C).
Place the pork in a roasting pan on a wire rack. Reserve the excess marinade. Add 1-2 cups of red wine on the bottom of the roasting pan to keep the meat moist while it cooks. Cover with aluminum foil and roast for 3 hours. Remove the covering, and roast for another 3 hours, the meat should be very tender, browned on the outside, but still sliceable. Every 2 hours, baste it with it’s own fat or add water or wine, if necessary.
Remove the meat from the oven, drain the pan juices into a pot and cover the meat with aluminum foil, and allow it 30 minutes.
To a small pot, Add the excess marinade with a cup of red wine (or pan juices). Bring to a boil, reduce to simmer, and let reduce until thick.
Slice the meat, sprinkle with salt, and serve with the red wine maple reduction on the side. Enjoy!
Wild Mushroom Mashed Potatoes
2 pounds russet potatoes, peeled, large diced
1 stick butter, cubed
Salt, to taste
½ cup Sour cream
2 tablespoons butter
½ oyster mushrooms
½ maitake mushrooms
½ enoki mushrooms
½ cup chardonnay wine
Microgreens, to garnish
To a large pot of cold water, add the potatoes, bring the water to a boil and cook the potatoes until tender, 10 minutes (TIME IT!)
Drain the potatoes, and place into a large bowl, to mash. mash until no large chunks remain. Add salt, butter, and sour cream, and fold until smooth, creamy, and well incorporated. Cover and Keep warm.
To skillet, add the butter, enoki, oyster, and maitake mushrooms. Season with salt and pepper, stir and cook until golden brown and soft. Add the splash of white wine and toss the mushrooms until the wine has reduced.
Place the mashed potatoes on a platter, top with the mushrooms. Garnish with microgreens!
© 2019 Matthew Francis
© 2019 Francis Film, LLC
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