Tagliatelle with Kielbasa Onions and Tomatoes

I'm so happy to be able to share this accidental family-favorite pasta dish with you.  It came about in the usual way - I had no idea what to make for dinner, but I needed to get something on the table and the only thing I had in the fridge was a ring of Kielbasa.  I honestly didn't expect us to like it as much as we did, but we devoured it so I quickly jotted down the recipe so I could make it again and again. The sauteed Kielbasa adds a bit of smoky flavor to the sauce while the caramelized onions add a little sweetness - throw in a little garlic and tomato, boil up some pasta, and you've got yourself one fabulous meal.  If you don't try any other recipe on my blog, try this one - I don't think you'll be disappointed.

Tagliatelle w/Kielbasa Onions and Tomatoes

serves 4-6

Printable Recipe

Ingredients

• 1 pound Polish Kielbasa, cut into coins

• 1 medium onion, "frenched" (sliced from pole to pole)

• 2 large cloves of garlic, minced

• 28 ounce can crushed tomatoes (chopped, diced, pureed all work too - I've even used Ro-tel tomatoes)

• salt and pepper to taste (careful - Kielbasa can be salty)

• 1 pound tagliatelle pasta, cooked al dente in well salted water

Directions

1. Heat a very large skillet over medium-high heat.

2. Saute Kielbasa in batches until well caramelized on both sides (we like lots of brown color); remove from pan and reserve fat.

3. Lower the heat to medium and in the same skillet, saute the onions in the rendered Kielbasa fat (my Kielbasa didn't render a lot of fat so I had to add a touch of olive oil to my pan), stirring frequently until they're translucent and begin to caramelize, about 15 minutes.

4. Add the minced garlic and stir for a minute, then add the tomatoes and return the sauteed kielbasa to the pan.

5. Simmer uncovered for about 20 minutes, stirring occasionally. Serve over pasta.

Note

• Alternate slow cooker instructions (to feed a crowd, double the recipe):  place sauteed kielbasa, caramelized onions, garlic, and tomatoes in slow cooker; cook on high for 1 hour or low for 2-3 hours.  Stir in pasta just before serving.  Hint: I cook my pasta in advance, drizzle with a little olive oil and toss it well so each piece is coated, then let it cool completely and transfer it to a large zip-top bag until I need it.

Maple Brined Pork Loin

Welcome to my first Holiday Recipe Club submission.  The ingredients I was to use for this Memorial Day challenge were watermelon (don't like), beer (don't drink), or pork (I can do that).

This is a recipe I found a few years ago on Chef John's blog Food Wishes.  Like all the other Chef John recipes I've tried, this one's a keeper.  Easy too.  Enjoy!

Maple-Brined Pork Loin

makes 4-6 servings

Printable Recipe

Ingredients

• 2-3 pound boneless pork loin roast

• 4 cups cold water

• 1/4 cup kosher salt

• 1/3 cup pure maple syrup (no substitutes)

• 2 cloves garlic, smashed

• 3-4 slices fresh ginger

• 1/2 teaspoon crushed red pepper flakes

• 2 teaspoons dried rosemary

• 1 tablespoon ground black pepper

• vegetable oil

Glaze:

• 2 tablespoons pure maple syrup

• 2 tablespoons Dijon mustard

Directions

1. In a container large enough to hold the brine and pork loin (I used a gallon size zipper top bag), combine the water, kosher salt, 1/3 cup maple syrup, garlic, ginger, red pepper flakes, black pepper, and rosemary; stir to dissolve salt completely.

2. Add the pork loin; refrigerate for 8-10 hours.

3. Remove loin from brine; discard brine.

4. Dry the roast very well with paper towels. Preheat the oven to 325F.

5. In an oven safe pan, over med-high heat, brown the pork loin on all sides.

6. Transfer pan to preheated oven; roast for a total of 20-25 minutes per pound.

7. Approximately 15 minutes before the roast is done, make the glaze by combining the Dijon and remaining maple syrup.

8. Reserve some glaze for garnish; brush the rest on the loin.

9. Continue roasting until the loin reaches an internal temperature of 155F.

10. Let the loin rest for 10-15 minutes before carving.

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