Today on CNN Newsroom we spoke with Dorine Kenney of the Jacob's Light Foundation. She has packed and sent more than 400,000 pounds of care packages to troops in Iraq and Afghanistan. It's all in honor of her son Army Specialist Jacob Fletcher who died in Iraq in 2003.
Click here to find out how to help the Jacob's Light Foundation.
Holiday recipes from guest Tracey Bloom:
2 head fennel (sliced or shaved super thin)
1/2 of a red onion julienne
1 orange segmented
1 cup of arugula
1to2 lemons (juiced)
8ounces of olive oil or blend
2ounce of champagne or rice wine vinegar
1 pomegranite (seeds only)
1 Tablespoon of honey
Reserved fennel frawns
Shaved pecorino cheese
Braised Pork Shank
Parsnip Puree, Apricot-Bacon Jam, Pea Shoots and Pork Reduction Sauce
Serves 4 each
To Braise The Shank:
Brine Overnight or Season the Day of Cooking with Salt and Pepper
1 Gallon of Water
2 Cups of Kosher Salt
½ Cup of Brown Sugar
2 Cups of Red wine
Fresh herbs (thyme, bay leave, sage, rosemary)
1. Sear Seasoned Shanks at high heat to get good color (do not burn)
2. Put Seared Shanks In a braising pot cover with mirepoix (1 carrot peeled and chopped, one onion chopped and 3 stalks of celery). 1 Gallon of Chicken Stock and 3 cups of red wine.
3. cover with tin foil and place in a 325 degree oven for 3 ½ to 4 hours till almost falling off bone.
4. Strain braising liquid and reduce for sauce
10 parsnips peeled and chopped
½ cup cream
Salt and pepper to taste
Method: cover the chopped parsnips in water and simmer till tender. Next puree the parsnips till smooth. Add cream by hand to make creamy.
1 cup of Dried Apricots
1 cup of sugar
3 cups of hot water
1 lemon juiced
1 tablespoon of fresh chopped thyme
3ounces of bacon chopped and rendered (reserve fat with bacon to add to jam)
Method: simmer all ingredients except for the bacon and rendered fat for 30 minutes, add bacon and fat then stir