I Have a Crush on You

A couple of weeks ago, I had the pleasure of meeting Ciel, a rambunctious, five-month-old boxer puppy at Seattle restaurant Crush (chefjasonwilson.com). Ciel belongs to Crush’s chef and partner Jason Wilson who says, “She drives me nuts some days, but I love her.” As a fellow boxer mom, I can totally relate! He also says Ciel (which means “sky” in French) is a finicky eater. However, we’re sure Wilson, who was awarded Best Chef Northwest from the James Beard Foundation in 2010, has a few tricks up his sleeve. The recipe to the right is something Wilson prepares at home for his wife and four-year-old son. For Ciel, he simply adds water to the braising pan to create a stock and pours it over her dry kibble for a tasty meal!

Pork Ragu {serves six humans and one dog}
4 lbs. Fresh Natural Pork Butt, boneless, large chopped
5 cloves Garlic, sliced
2 yellow Onions, Small diced
1 leek, small diced
1 fennel bulb, small diced
2 bay leaves
1/4 cup pitted olives, Cerignola or similar green
2 stalks celery, small diced
2 qts. Chicken stock
2 tbsp. Ground Cumin
1 tbsp. Ground fennel
1 tbsp. Ground coriander
1 4 oz. Jar of Piquillo Peppers
1 cup Virgin Olive oil
1 qt. Crushed Canned Tomatoes
Salt and pepper as needed
1-cup good red wine
2 tbsp. Chopped marjoram and rosemary

In a large saucepot or Brazier on medium heat, sear the pork in olive oil until dark brown. Season the meat with salt and pepper to taste. When the meat is browned well, add the diced vegetables and garlic and continue to brown, when vegetables have sweated well and are evenly brown, deglaze with red wine and reduce by ½, add the peppers and tomatoes and cook for 15 minutes. Add the stock and simmer for 40 minutes, finish with seasoning and herbs. Dress pasta. 

For more delicious recipes for dogs, click here. Photo by Julie Clegg.

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