Originally From the November 2009 issue – You can now find it in our Best Of Issue 2014!
Professional chefs are notoriously thrifty. Whether they’re making homemade stock or reinventing delicious recipes from day-old bread, home cooks can do the same. Save stress, money and time at the grocery story with a recipe redo and just a few pantry standbys and leftovers.
2 teaspoons olive oil
1 small onion, sliced
1 cup beef stock
½ cup orange juice
1 pound pulled pork meat, cooked
1 cup sour cream
2 tablespoons ancho chile powder
½ cup grated Parmesan cheese, plus more for garnish
salt and freshly ground black pepper to taste
1 pound linguine, cooked
chopped chives for garnish
1. In a large sauté pan over medium-high heat, warm the oil and sauté the onion until soft, about 6–8 minutes. Deglaze the pan with the beef stock and orange juice, bring to a boil and reduce the liquid by half, approximately 10–12 minutes.
2. Add the pulled pork meat. Reduce the heat to medium and cook until the meat is warmed through.
3. In a small bowl, combine the sour cream, chile powder, Parmesan cheese, salt and pepper. Remove the pasta sauce from heat. Add the sour cream mixture and combine with linguine. Garnish with Parmesan cheese and chives.