Wheel of Meats & Treats

Julie Van Rosendaal comes up with some unusual recipe creations after spinning the Wheel of Meats and Treats.

Eggnog Scallop Gratin

canola oil and butter, for cooking
1 lb large sea scallops
1 Tbsp. butter
1 Tbsp. flour
1 cup chicken stock
1/4 cup eggnog or heavy cream (and a pinch of grated nutmeg)
2 Tbsp. fine dry bread or cracker crumbs
1/4 cup freshly grated Parmesan cheese

In a large, heavy skillet, heat a generous drizzle of oil and dab of butter over medium-high heat. Pat the scallops dry with paper towels 
and brown them in the skillet in batches, without crowding, transferring them to a baking dish that will accommodate them (in a single layer, or at least not too deep).

Add the tablespoon of butter and flour to the pan and mix it well, keeping it over the heat. Whisk in the stock and stir until it bubbles and thickens. Whisk in the eggnog or cream (and nutmeg) and cook until it bubbles and thickens again. Pour the sauce over the scallops.

In a small bowl, stir together the crumbs and Parmesan. Sprinkle over the scallops and run under the broiler for 2-3 minutes, just until the  topping turns golden. Serve immediately. Serves 4-6.

Braised Pork Carnitas

Carnitas - or "small meats" - are all the rage these days, and perfect for dinner parties served family-style. For each carnita, top each tortilla with a small pile of braised pork and whatever toppings you like, wrap and eat.

Pork:
2-4 lb. pork shoulder
salt and pepper
canola or olive oil, for cooking
1 bottle ale, or about 2 cups stock, apple cider, or other liquid
a few sprigs fresh thyme, 1 Tbsp. canned chiles in adobo, or 1/4 cup 
chili powder

For serving:
small corn or flour tortillas
grated aged cheddar or crumbled feta (optional)
finely chopped onion
chopped tomatoes
sliced avocado
sour cream
salsa

Cut the pork into large chunks, sprinkle with salt and pepper and set a heavy skillet or braiser set over medium-high heat, adding a drizzle of oil. Brown the meat on all sides, turning the pieces with tongs, then transfer to a heavy lidded baking dish (or leave it in the braiser). Add the beer or other liquid - it should come about halfway up the meat - and sprinkle with thyme or chili powder or stir in the chiles en adobo. Cover tightly and roast at 325˚F for 2 1/2-3 hours, until the meat is very tender. Remove from the oven and shred with forks.

Turn the oven up to 375F and return the pan to the oven, uncovered; cook for 15-20 minutes, until the liquid has reduced and the meat is turning golden.

To serve, set out bowls of pork and accompaniments; to assemble, spread tortillas with bean mixture, top with pork and toppings of your choice. Serves 6-8.