Simply Organic

Hosted by

gf090124_jessecool_small copyrs.jpgJesse Cool owns several cafes in Northern California including Flea St. Cafe and Cool Cafe.   Her book is Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients.



Pork Shoulder with Chipotle-Orange Barbecue Sauce
1/2 cup fresh orange juice
1/3 cup honey
2 Tablespoons red wine vinegar
2 Tablespoons Dijon mustard
1 whole canned chipotle chile pepper, pureed or minced
1 Tablespoon vegetable or light olive oil
2 garlic cloves, minced
1 Tablespoon salt
1 1/2 tsp ground cumin
1/2 tsp ground cinnamon
1 pork shoulder or butt roast (4-5 lbs)
2 Tablespoons finely sliced green onions

Preheat the oven to 450°. In a small bowl, combine the orange juice, honey, vinegar, mustard, chile pepper, oil, garlic, salt, cumin, and cinnamon. Put the pork in a roasting pan that can easily be covered and coat the pork completely with the sauce.  Cover with a lid or foil. Reduce oven temperature to 200 degrees.  Roast the pork, without opening the door, for 5 hours. Check to see if it is falling apart tender, and if not, cover and roast for about 30 minutes longer, or until it is tender.  Sprinkle green onions as a garnish.

Jicama, Radish and Avocado Salad
2 avocados, halved, peeled, pitted and chopped
1 lb jicama, peeled and cut into matchsticks
12 radishes, very thinly sliced
3 Tablespoons olive oil
3 Tablespoons red wine vinegar
Juice of 1 lime
2 Tablespoons chopped fresh chives
1 Tablespoon sugar
1/2 tsp salt
Pinch of red-pepper flakes (optional)

In a medium bowl, combine the avocados, jicama, radishes, oil, vinegar, lime juice, chives, sugar, salt and red-pepper flakes.  Toss to coat well.