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Sammich Pr0n

Smoked pork with slaw on a toasted bun – the sauce is Marie Sharp’s habanero orange.  A pleasant citrus-y taste with a bit of bite.

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Posole

Kroger had pork shoulders for 99 cents a pound so I grabbed one.  I figured it was past time for a big pot of posole.Mrs J eats hers with crushed nacho chips but I like to go with the traditional garnishes, sans cilantro because reasons.  Posole as I made it here is a pork stew with hominy spiced with a sauce made from dried chilies.  I soaked the chilies in hot water and then liquified them in a blender.  Push the raw sauce through a sieve and saute the result in a shallow pan with a bit of oil to bring out the flavors.  Stir it into the pork broth.

Sammich Pr0n – Cubano

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Carnitas Pizza

20160612_172223(1600x1200)This is on a basic wheat flour crust.  I suppose if you were to go all in on one of these you could make a crust with masa but I chickened out.  I spread refried beans over the crust as a sauce analog.20160612_173322(1600x1200)A good measure of roast pork was laid down over the beans along with tomato slices and fresh jalapenos (on my half only).20160612_173344(1600x1200)My first thought for cheese was sharp cheddar but I opted for queso quesadilla.  It’s a good melting cheese.  Quesadillas are named for the cheese, not the other way around.20160612_173606(1600x1200)I gave the pie an overall sprinkle of my favorite Tex-Mex seasoning and baked it for  about 20 minutes at 350.  I added a little hot sauce to mine just to kick it up.

Friday Recipe Exchange: Spicy to Sweet

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JefferyW’s Carnitas

No rhyme or reason for tonight’s recipes. A hodgepodge of culinary treats. Nothing pithy to say, so lots of photos instead.

Slowcooker pulled pork

Pictured above, Pulled Pork, sweet and spicy barbecue or spicy carnitas (at top), recipes here.

Apple Salad1

Dinner menu this week is full of fresh spring flavors, Herbed Linguine and Apple Salad, menu and recipes are here.

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JeffreyW brings us three sweet treats. Blueberry Banana Bread with Sugared Pecans, pictured above and recipe here.

He changes it up a bit with his Raspberry Banana Bread, click here.

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And finally, one of my faves, he whips up a batch of Creme Fraiche, above and instructions here.

For the pet lovers, there is a Bixby video…how do you move 160 lbs of Great Dane…well… video is here. And a cute photo of him crashed out on the couch here.

What’s cookin’ for your weekend? Anyone planning on breakfast in bed/fancy dinner for the mothers in their lives? If you’re looking for breakfast recipes, click here.

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Tonight’s featured recipe comes from a friend of mine. He is always experimenting in the kitchen and coming up with delicious dinners. Good are the friends who feed you.

This can also be made in a slow-cooker.

Carne en su Jugo

  • ½ lb bacon, cut in 1-inch pieces
  • 1 lb sirloin steak, sliced thin and then cut in 1-inc pieces (pork works well, too)
  • 1 can (28oz) tomatillos
  • ½ cup cilantro, chopped
  • 2 cloves garlic, chopped
  • salt
  • 2 can pinto beans
  • sour cream for garnish
  • shredded cheese
  • chopped onions for garnish
  • fresh lime juice for garnish
  1. Brown the bacon in a large dutch oven. Add the beef and cook until brown (leave the bacon grease in the pot).
  2. Blend the tomatillos in your food processor and strain well to remove the seeds. Add about a cup of the tomatillo liquid back into the food processor and blend with the cilantro, and garlic.
  3. Add the tomatillo/cilantro/garlic sauce and the rest of the strained tomatillo liquid to the beef and bacon. Add salt to taste.
  4. Stir in pinto beans and bring to a boil. Reduce heat and simmer until beef is tender, about 1 hour.
  5. Ladle into bowls  and garnish with pico de gallo (recipe below),  fresh lime, sour cream.
  6. Serve corn or flour tortillas on the side.

Pico de Gallo

  • chopped onion
  • chopped tomato
  • chopped cilantro
  • splash of lime

Mix together 20 to 30 minutes or more before meal.

That’s it for this week. Happy Mother’s Day to my mom and all the moms out there. Have a great weekend – TaMara



 

Cabbage Rolls

DSC_1876 (1600x1060)This is my first try at cabbage rolls and they came out well enough that I’ll probably add them to the rotation.  My first notion was to do these in the pressure cooker and the recipe I used was written for that method but I ended up with so many I decided to just use the oven.20160228_105028 (1600x1060)I’m sure the folks who eat these regularly will giggle at my ham handed rolling skills but these aren’t all that bad!  I used ground beef and hot Italian sausage in the filling, along with the rice.  The recipe made 12 rolls, with the last one a jumbo in order to use all the meat mixture up.  They used about 1/4 cup each.20160228_125838 (1600x1060)After pouring the tomato sauce mixture over the rolls they were covered in foil and cooked for 2 hours at 350 degrees.  I used a can of tomato bits with green chilies and a can of roasted garlic tomato bits along with the tomato sauce.  I’m pretty sure these are hard to overcook.20160228_130625 (1600x1060)Yum!  I wasn’t sure what sides would work but a scan of a few forums saw many mentions of mashed potatoes so we went that way.  Good call, they worked well.

Tidbits

20160108_141934 (1600x1060)Down the road a piece, these things have been growing since the beans were cut.  Had no clue what they were but our curiosity was piqued when the tops of the root started showing.20160104_120742[1] (1600x1060)I stopped and pulled one to get a better look at it.  I was thinking some kind of turnip, I had an idea that they were known to be a winter cover crop but a search quickly turned up the answer:  They are daikons – a type of radish.  I’ve even made a pickle out of them before, with carrots, as a garnish for sammiches.  The one I cut up for that was huge!  I guess the one I pulled was a youngster.DSC_1683 (1600x1060)The pork mole was so good yesterday we had it again today, with the addition of another go at the mole sauce.  I looked at this recipe and let it be a guide but mine was with it more in spirit than in fact.  Still, I think I hit the highlights.  Today’s sauce is the darker one poured across the burritos with the sour cream on top of it.DSC03104 (1600x1060)Post needs moar kittehs!  Frank is the long hair, he’s been there a long time, found in a dumpster and still a bit feral.  The black and white one is Susie, she’s 5 years old and is an old timer at the shelter.  She’s shy, you can pet her but don’t try to cuddle.  Just sayin’.DSC_1651 (1600x1060)Sloppy Joe!  A family favorite.  We like them with cheese.  This one has hot giardiniera as a garnish, I’d mix it right in with the ground beef but Mrs J would not. stand. for. that.DSC03111 (1600x1060)Moar kitteh!  Mrs J says she is just a sweetheart, purrs and loves to cuddle, reaches out for you.  She’s 4-5 months old and plays well with others, has had her shots and is spayed and ready to go!20160108_092225 (1600x1060)Here’s a turkey breast and leg quarters that have been salted and refrigerated overnight.  Most of the green salt has been brushed away and the pan is ready for the oil.20160108_142915 (1600x1060)Here it is five or six hours later, hot out of a 225-250 oven.  I tossed in several garlic cloves before it went in.DSC03109 (1600x1060)This is Tammy, her brother has been adopted out already.  He learned to socialize a little quicker but she is coming around.

Pressure Cooker Pork Mole

DSC_1677 (1600x1060)Valued commenter donnah mentioned in the pressure cooker gadget post that she found this cookbook to be worth purchasing.  I ordered it and it came yesterday.  The pork mole recipe caught my eye, we did it today.  I hoped to find the recipe online so I could link to it.  This one appears to be the same one but it doesn’t have any attribution.  I don’t know who stole from who!  Well, you can’t copyright a recipe, so no harm no foul.

I probably used too much broth and didn’t let it reduce far enough so the sauce is a tad thin, but it tasted great.  I’ll reduce it farther before I put it away today.

Mmm…tacos

DSC_1193 (1600x1060)I opened a jar of habanero hot sauce a while back and there’s been a squeeze bottle full of it in the door rack of the fridge since then,  I decided I had better use it on something.  Turns out it works very well on a pork taco.  Either I’m tougher than I used to be or the aging in the fridge has tempered the heat in this particular batch – it was a lot sweet and just a tad hot.

Mmm… chili

DSC_1187 (1600x1060)That beef roast we used to make the veggie beef soup yesterday was plenty big to allow for leftovers.  Chili sounded good, what with the nighttime temps dipping into the 40s.  I almost brought out the meat grinder for the beef but decided against it in favor of a knife.  I left it in the freezer for a tad too long so it was more frozen than firm but my knife is sharp and I am able to bring a lot of weight to bear.  It ended up in a 1/4 inch dice – almost a mince.  I added the same amount of pork sausage, ending with 2 pounds or so in total.  I wanted to try a marinade so I put the meat into a stainless bowl and drizzled in rice vinegar and soy sauce, sprinkled on garlic powder, onion powder, and various chili powders, grated in half a big onion, diced and added the remainder, several minced garlic cloves, a couple cups of chopped peppers (green bell, poblano, jalapeno), salt, pepper, dry mustard, brown sugar, and maybe a few things more,  I’m sure I’m  forgetting something but this is most of it and should suffice.  I sealed that all into a plastic container and left it in the fridge overnight.20151011_103627[1] (1600x1060)

Cooking it down today was by far the easiest part.  Cook the meat and marinade in small batches and dump those into a bigger pot.  I like my Dutch oven for that.  Once you have the big pot going add your favorite beans and canned tomatoes – I like the tomato bits with green chilies.  I also stir in tomato paste or sauce, depending on how liquid it is, and bring out my secret weapon – anchovy paste.  A tablespoon will do and it adds a nice “something” I’d have trouble describing.  We’ve borrowed a word from the Japanese that covers it: umami.  Let it simmer for a couple of hours on the stove top, or in a 325 oven.  Add water as needed.

Enjoy!