Wednesday, October 28, 2015

Pork Posole (Pork and Hominy Stew)


Tip: Read all directions completely before preparing.

Ingredients:

Chili Sauce:
6 dried Ancho chilies
1 Guajillo chili
1 Japon chili (Japan Chili)
4 cloves garlic, smashed
2 teaspoons Kosher salt

Pork Posole:
2 pounds boneless pork shoulder, trimmed and cut in 1” chunks
2 teaspoons comino, fresh ground, (cumin)
2 teaspoons Kosher salt
3 cloves garlic, minced
2 tablespoons coconut oil
1 large white onion, chopped
8 cups chicken broth
2 teaspoons dried Mexican oregano, crushed
1 bay leaf
2 (15.5 ounce cans), white hominy, drained and rinsed

Directions:

Chili Sauce

Rub gently the chilies with a wet paper towel and remove and dust or dirt. Break the stems off the Ancho, Guajillo, and Japon chilies, open and remove all the seeds. Tear in pieces.



Toast the chilies in a pan, on medium heat. Not smoking, but a heat just enough to toast the chilies and let the oils begin to come out of the chilies. About 3 minutes. Constantly stirring every few minutes. There will be a nutty aroma released.

Turn off and place the chilies in a pot of boiled water; weigh down the chilies with a plate to keep them submerged and soak until soft, about 25 minutes.


Transfer the chilies and 2 cups of the soaking liquid to a blender. Add the smashed garlic, and 2 teaspoons sea salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.  Makes approximately 2 cups. Save the leftover sauce to make Enchiladas, Menudo, Chili and a variety of other recipes calling for chili!





Pork Posole:
Rub the pork all over with the 2 teaspoons comino and 2 teaspoons of kosher salt; set aside.



Heat the coconut oil in a pot over medium heat. Add the pork and sear, turning, until lightly browned on all sides, about 5 minutes. Then remove the meat and set aside. Sear the pork in two batches



Add the onion and garlic to pot and sauté for about 1 minute.



Add the chicken broth, oregano, bay leaf, and ½ cup chile sauce to pot. Bring to a low boil, then reduce the heat to maintain a slow simmer. Partially cover and cook, stirring a few times, about 1 hour. Stir in the hominy and continue to simmer, uncovered, for about 15 minutes. Remove the bay leaf.  Season with salt if needed. Enjoy!!




Tip:  Serve with assorted toppings, such as cilantro, onions, fresh squeezed lime.

Wednesday, September 16, 2015

Dry Turkey Brine Mix


Tip:  Read directions completely before preparing.

Ingredients:
1 cup sea salt
1/2 cup raw or regular sugar
2 tablespoons dried sage
2 tablespoons mixed green,white, black and pink peppercorns
2 tablespoons dried thyme
2 tablespoons dried rosemary
2 tablespoons dried bay leaves
2 tablespoons dried sage
2 tablespoons dried orange peel

Directions:
In a bowl mix all the ingredients and store. I store the mix in a mason jar until ready to use.

To brine a turkey the day before, bring a quart size pot of water to a boil, add your Dry Mix brine mixture to the pot and let it boil for 5 minutes. Boil, stirring until all the salt and sugar dissolves.

Add brine mix to a gallon of iced cold water in a 18 quart bucket.


Place the turkey in the bucket.  The turkey should be completely submerged in the brine. If it’s not, just add enough cold water until it is.

Refrigerate overnight.  Refrigeration is absolutely required during brining. The meat and brine solution must be kept below 40 degrees F. at all times.

The next day rinse the turkey thoroughly.  You can now roast your turkey as per the turkey instructions.

The above mixture can brine a whole 24 lb. turkey! Use less, ½ mixture for 12 lb. turkey and etc.

Tip:  I use this dry brine mix for chicken and pork chops too!  I brine overnight.  Be sure to rinse your meats thoroughly once you’ve finished brining. Be careful NOT to salt or over salt your meats.

The amount of brine you use will depend on how much meat you are brining. Use about ¼ cup for a whole chicken or 4 large pork chops.  Same instructions, smaller containers, less water…

Thursday, May 14, 2015

Jalapeño Salsa


Tip:  Read directions completely before preparing.

Ingredients:
2 lbs., jalapeño peppers
13 gloves, garlic, peeled
1 medium, yellow onion, peeled and quartered
3 teaspoons, sea salt
¼ teaspoon, white pepper
5 cups, water

Directions:
If you are sensitive to the heat of jalapenos, I recommend wearing gloves; it will keep your hands from burning. On the same note, be sure not to touch your eyes! If the peppers do burn a part of your body use a milk product, not water, to cool down the burn.

Rinse off all the jalapenos. Cut the stem end off, and then cut the jalapenos lengthwise. Remove the seeds of the jalapenos.  Depending on how hot YOU prefer your salsa, you can leave s0me with seeds.  Its heat can be mild or pack some serous heat!  The more seeds the hotter.  Even removing all the seeds leaves a nice heat that I particularly can enjoy.  It may be to overbearing if too spicy and not enjoyable to some.  Set aside.


Peel your garlic and onion and quarter the onion.

In a large pot add all the prepared ingredients, jalapenos, garlic, and onions.  Add the salt, pepper and 5 cups water.


Over high heat bring to a boil, and then lower heat to medium.  Let simmer for 45 minutes. If possible it may be preferable to boil outside.  The aroma can be overbearing. I used a New Wave portable stove and cooked them on my patio. If not, you may want to open your windows... 


Once done simmering, pour all into a blender and pulse until smooth!  Or if you have a hand emersion blender, blend in the pot.  Once cool place in mason jars and refrigerate!  Enjoy!



Over Eggs!!


Quantity:  Approximately 30 oz. Salsa

Tip: This salsa can be drizzled over eggs, tacos, steaks, or pork chops!  Used in cooking recipes to add that extra punch!  Used as a marinade, or just eaten with tortilla chips!

Monday, April 27, 2015

Chinese Pork Pot Stickers


Tip:  Read directions completely before preparing.

Ingredients:

(For Dumpling Filling)
1 lb ground pork
1/2 cup Napa cabbage, finely shredded
1/4 cup green onion, finely chopped
1/4 cup celery, finely chopped
1/4 cup carrots, finely chopped
1/4 cilantro, chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon corn starch
1 Package of Shu Mai wrappers or round Wonton wrappers

(For Dipping Sauce)
6 tablespoons light soy sauce
3 tablespoons rice vinegar
2 tablespoons water
1 teaspoon hot chili oil (optional)
1 teaspoon granulated sugar
1 clove garlic, peeled and minced
1/2 teaspoon ginger paste

Other:
2 - 4 tablespoons vegetable oil (For Frying Dumplings)
water
2 tablespoons thinly sliced green onion for garnish

Directions for Frying Dumplings:

In a large bowl, mix the pork, cabbage, celery, green onion, cilantro, ginger paste, garlic paste, soy sauce, sesame oil, salt, cornstarch and white pepper.



Wet the edges of the dumpling wrapper, then spoon a heaping teaspoon or so of pork and vegetable mixture in the center of the wrapper.


Lift up one edge of the circle and pinch the top together. Begin pinching down the side of the pouch to encase the mixture. Repeat with the remaining slices of wrappers and filling.




Heat a large (12") nonstick skillet until very hot.  Add 1/2 tablespoon vegetable oil, tilting to coat the sides. Place dumplings in a single layer in the skillet and fry 2 minutes, or until the bottoms are golden brown. Flip and brown other side.



Add 1/3 cup water. Cover and cook 4 to 6 minutes, or until the water is absorbed. Repeat with the remaining dumplings.  Enjoy!


Directions for the Dipping Sauce:
Combine all the ingredients and store in a sealed container in the refrigerator for 1 hour to give the flavors a chance to blend.

Tip:  Hot chili oil adds bite to this dumpling dipping sauce recipe. There are so many ways to fold the dumpling wrappers, but I found this to be the easiest!
 

Saturday, March 14, 2015

Irish Soda Bread

Traditional Irish Soda Bread
Tip: Read directions completely before preparing.

Ingredients:
4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
2 cups buttermilk

Coat for bread
1/2 stick (1/4 cup) butter
1/4 cup buttermilk

Directions:
Preheat oven to 375 degrees F.  Grease bottom of baking dish.

In a large bowl, mix together flour, baking soda, salt, and buttermilk.

 Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place in prepared baking dish.

In a small bowl, combine melted butter with 1/4 cup buttermilk; brush and coat loaf with this mixture.

Use a sharp knife to cut an 'X' into the top of the loaf.

Bake in preheated oven for 50 - 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. You may continue to brush the loaf with the butter mixture while it bakes. Enjoy!


Tip: If one searches the internet using the term "Traditional Irish Soda Bread" about 63,500 sites are listed. 98% of them aren't even close to being traditional. Traditional Irish Soda bread ingredients include only flour, baking soda, salt and buttermilk! This is a traditional recipe!

Friday, January 23, 2015

Creamy Green Chile Turkey Enchiladas


Tip:  Read directions completely before preparing.

Ingredients:
The Turkey Stuffing:
1 ¼ pounds, ground turkey
1 (4 oz.) can of mild Hatch’s green chilies,  drained
1/2 cup chopped onion (about ½ medium onion)
1/2 teaspoon, salt
1 teaspoon, comino (cumin)

The Green Chile Cream Sauce
½ cup chopped onion (about ½ medium onion)
1 can (15 ounce) Hatch’s Green Chile Enchilada Sauce
½ cup milk
½ cup heavy cream
8 oz. sour cream
2 teaspoons Knorr Chicken Bouillon

Assembly:
8 – 6” corn tortillas
1/3 cup canola oil
8 ounces (about 2 cups) cheddar jack cheese, shredded
¼ cup chopped green onions

Directions:
The Turkey Stuffing:
Preheat oven to 350 degrees.

In a large nonstick skillet, over medium high heat, add about 1 teaspoon canola oil.  Add the ground turkey and sauté until cooked through, about 5 minutes.  Add onions and chopped green chilies and mix with turkey.  Continue cooking about 3 minutes until onion is translucent.


Add minced garlic, mix and sauté another minute.


Remove from pan and set aside.


The Green Chile Cream Sauce:
In the same skillet, over medium heat, add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes.


Add Hatch’s Green Chile Enchilada Sauce.  Add the Knorr Chicken bouillon and stir thoroughly.




Slowly whisk in the milk, heavy cream and sour cream.  Let continue cooking until the mixture is lightly bubbling and has thickened, about 4-5 minutes.  Remove from skillet and set aside.



Assembly:
Softening the Corn Tortillas for Assembly:
In the same skillet, but cleaned, soften the corn tortillas by adding the canola oil and heating over medium high heat.  Once the oil is hot, add one corn tortilla at a time, using a pair tongs.  Turning tortilla over in about 10 seconds.  Once softened bout 5 seconds, remove from pan and set aside.  Continue same process until all 8 tortillas have been softened.



Set up all the ingredients to prepare for rolling the enchiladas.  In an approximately 9” x 11” baking dish place one tortilla and add ¼ cup of turkey, 2 tablespoons of cooked Green Chile Cream Sauce, 1 tablespoon chopped onions, and 1 tablespoon shredded cheese.  Roll up and place at one end of dish.  Continue process until all 8 tortillas have been filled, rolled and placed as shown below.








Top with some of the remaining, if any, turkey, and onions.  Pour the Green Chile Cream Sauce over the top of the enchiladas.  Top with all the remaining cheese as shown below.






Cover dish with aluminum foil and bake for 1 hour, until the enchiladas are bubbling, hot and lightly browned. Serve and Enjoy!!!!




Serves:  8