pork

Saturday Sammich Pr0n

/ jeffreyw

We were all out of smoked pork from the last time I did a pork shoulder.  We bought another Boston butt for another batch put I didn’t want to fire up the smoker so I put it into the new-ish oven, set the temp to 200, and let it go.  When I went to check on it in the morning I found that the oven had shut itself off during the night,  A quick check online told me that it shuts itself off after 12 hours, so it quit on me circa 3am.  Bummer.  I checked the internal temp and it was only 115° so I cranked it to 350° to finish.

I wanted to disable the 12-hr auto shut off and that led me on quite the wild goose chase.  Check the user manual, they said, you’ll find the instructions for that.  Uh… nope.  I did reacquaint myself with the special features menu and managed to find it in there.  The controls are not at all intuitive but with a close read of the manual and at least four tries I got-er-done.

I Need To Bake Some Buns

/ jeffreyw

Smoked a 10lb pork shoulder overnight at 200° and finished it in the oven.  The internal temp was 150-ish when I brought it in, and the oven took it to 200°  It will make many sammiches!  I used a simple dry rub of ground coriander, brown sugar, granulated onion and garlic, and black pepper.  Peach wood provided the smoke.

Posole

/ jeffreyw

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.

Carnitas Pizza

/ jeffreyw / 3 Comments

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

/ TaMara / 1 Comment

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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.

mmmm-yummy1

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