Rub a pork butt all over with a mixture of 2 parts kosher salt, 2 parts oregano, 4 parts ground cumin and 1 part black pepper.
In the bottom of the pan (or slow cooker) place on large yellow onion chopped, 2 bay leaves, the zest and juice of one orange and 2 limes, and 1 tsp red chili flakes. Put the meat on top. Add 3/4 cup of chicken stock, water or beer. Cover it tightly and roast in a 275 degree oven for at least 7 hours or put in the slow cooker on high for 2 hrs and then on low for 6 hrs.
Use this meat to make cuban-type sandwiches, to make tacos or nachos or enchiladas, as a base for a pork chili, etc.
Showing posts with label Main. Show all posts
Showing posts with label Main. Show all posts
Wednesday, August 27, 2014
Friday, June 13, 2014
Ginger Soy Stir-Fry, AKA Let's Clean Out the Fridge
Yield: 4 Servings
1 T sesame oil
1 T peanut oil
1 T minced garlic
2 T minced fresh ginger
2 chicken breasts, cut into bite-sized pieces
1 small onion, sliced thin
1 red bell pepper, cut into match-sticks
1 bunch asparagus, cut into 2" pieces
1 small head broccoli (or half of a large one), cut into small florets
1 head baby bok choy, chopped (about 4 cups loose)
3 T soy sauce
salt and pepper to taste
steamed rice for 4, follow package directions
Start your rice, follow package directions, and do all of the prep work first. Mince the garlic and ginger, set aside in a small bowl together. Chop all of the veggies except the bok choy and layer together in a large bowl. Chop and rinse the bok choy, set aside in a colander to drain until you are ready for it.
From here this will go together very quickly, try to keep everything moving. In a large wok, cast iron is best, heat oil over medium-high flame until glistening. Add the ginger and garlic to the oil and cook for 1 minute. Add the chicken, salt and pepper to taste. Stir-fry the chicken in the hot oil until it's almost cooked through, 4-6 minutes.
Move the chicken to the sides of your pan and add the large bowl of veggies (everything except the bok choy) to the center. Stir-fry, combining the chicken with the veggies for about 4 minutes, until the veg is hot and close to crisp-tender. Add the bok choy and soy sauce to the wok. Combine with other veg/chicken and continue to stir-fry for another 2-3 minutes, until boc choy is cooked through. Pull out a piece of chicken, cut in half and check it for doneness, cook for 1-2 minutes longer if needed. Taste and add additional salt and pepper if needed.
Serve immediately over rice.
Feel free to substitute veggies or protein here. Just remember to add things to the wok based on how long they will take to cook. In the recipe above the bok choy went in last because it's cooks much faster than broccoli, asparagus, and bell pepper. Try Steak + Onions + Peppers + Mushrooms, or Shrimp + Onions + Red Bell Pepper + Pineapple. Add sliced jalapeños, dried chillies, or crushed red pepper for heat.
Monday, February 10, 2014
Bolognese Sauce
Source: Pappardelle with Bolognese
Yield: Approximately 10 cups
2 tablespoons extra virgin olive oil
2 carrots - peeled, minced
2 stalks celery - minced
2 cloves garlic - minced
8 ounces cremini mushrooms - minced
1 onion - minced
6 ounces tomato paste
1/2 bottle red wine
2 pounds ground beef
water
salt/pepper
1 pound pappardelle pasta
Heat olive oil in a large, deep sided pan over a medium-high flame. A heavy-duty, enamel stock pot is good for this. When the oil begins to shimmer, add the veggies (carrots through onion) and saute for 20-25 minutes, until soft and tender.
Add the ground beef, season with salt and pepper and brown. Once the beef is fully cooked, add the tomato paste. Stir to combine and cook for 5 minutes. Pour in the wine. Allow the sauce to cook until the liquid has reduced by half. Check seasoning and add additional salt and pepper as required.
Add water to cover the sauce by 1 inch. Simmer on low, stirring as necessary. Continue to cook on low heat for at least 1 hour, adding additional water if needed. Flavor will improve if allowed to cook for 2-3 additional hours.
Prepare pasta according to package directions, serve with bolognese sauce.
Yield: Approximately 10 cups
2 tablespoons extra virgin olive oil
2 carrots - peeled, minced
2 stalks celery - minced
2 cloves garlic - minced
8 ounces cremini mushrooms - minced
1 onion - minced
6 ounces tomato paste
1/2 bottle red wine
2 pounds ground beef
water
salt/pepper
1 pound pappardelle pasta
Heat olive oil in a large, deep sided pan over a medium-high flame. A heavy-duty, enamel stock pot is good for this. When the oil begins to shimmer, add the veggies (carrots through onion) and saute for 20-25 minutes, until soft and tender.
Add the ground beef, season with salt and pepper and brown. Once the beef is fully cooked, add the tomato paste. Stir to combine and cook for 5 minutes. Pour in the wine. Allow the sauce to cook until the liquid has reduced by half. Check seasoning and add additional salt and pepper as required.
Add water to cover the sauce by 1 inch. Simmer on low, stirring as necessary. Continue to cook on low heat for at least 1 hour, adding additional water if needed. Flavor will improve if allowed to cook for 2-3 additional hours.
Prepare pasta according to package directions, serve with bolognese sauce.
Sunday, January 5, 2014
Chicken Posole
Source: Cooking Light
Yield: 6-8 Generous Bowls
1 tablespoon olive oil
1 half large onion, diced
2 garlic cloves, minced
3 carrots, chopped
3 stalks celery, chopped
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
2 bay leaves
1 10 oz. can tomatillos, drained and coarsely chopped
4 c chicken stock
2 c water
2 15 oz. cans white hominy, rinsed and drained
1 rotisserie chicken, picked from the bones and chopped (discard skin)
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 ripe peeled avocado, diced $
4 radishes, thinly sliced $
Cilantro leaves
Preparation
Heat olive oil in a large saucepan over medium-high heat. Add onion and cook until barely softened, add celery, carrots, and garlic. As the veggies begin to cook, add the spices and bay leaf. Sauté 2 minutes. Stir in tomatillos; cook 1 minute.
Add broth and hominy; cover and bring to a boil. Uncover and cook 8 minutes. Stir in chicken cook until heated through. Remove from heat; stir in lime juice, salt, and pepper. Divide evenly among bowls. Top with avocado and radish. Garnish with cilantro, if desired.
Yield: 6-8 Generous Bowls
1 tablespoon olive oil
1 half large onion, diced
2 garlic cloves, minced
3 carrots, chopped
3 stalks celery, chopped
1 teaspoon dried oregano
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
2 bay leaves
1 10 oz. can tomatillos, drained and coarsely chopped
4 c chicken stock
2 c water
2 15 oz. cans white hominy, rinsed and drained
1 rotisserie chicken, picked from the bones and chopped (discard skin)
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 ripe peeled avocado, diced $
4 radishes, thinly sliced $
Cilantro leaves
Preparation
Heat olive oil in a large saucepan over medium-high heat. Add onion and cook until barely softened, add celery, carrots, and garlic. As the veggies begin to cook, add the spices and bay leaf. Sauté 2 minutes. Stir in tomatillos; cook 1 minute.
Add broth and hominy; cover and bring to a boil. Uncover and cook 8 minutes. Stir in chicken cook until heated through. Remove from heat; stir in lime juice, salt, and pepper. Divide evenly among bowls. Top with avocado and radish. Garnish with cilantro, if desired.
Monday, December 30, 2013
Meatball Sliders with Garlic Aioli
Source: Betty Crocker's 40th Anniversary Cookbook
Yield: 24 Sliders
Sliders
1 lb ground beef
1 lb ground pork
1 c dry bread crumbs
2 tbls dried parsley
1/2 t salt
1/2 t pepper
1 small onion, diced
1/2 c milk
1 tsp Worcestershire sauce
1 egg
3 tbls olive oil
2 12 count packages King's Hawaiian dinner rolls
Crumble beef and pork together with your fingers into a large mixing bowl. Mix in bread crumbs, parsley, salt, and pepper. In a separate container (I like to use a large measuring cup), combine milk, beaten egg and Worcestershire sauce. Pour over the meat mixture and lightly crumble all of the ingredients together until everything is fully incorporated.
Add olive oil to a large skillet over medium heat. Scoop golf-ball sized portions (a meduim to large sized disher works well) of the meat mixture and form into 1/2 in thick patties using your hands. When the pan is ready, fry the sliders. Brown them on each side for 3-5 minutes to cook through. Work in small batches, don't over crowd the pan. Keep them warm in a 200 degree oven until you are ready to assemble.
Aioli
1/2 c mayonaise (not Miracle Whip)
2 tbs grated prepared horseradish (not horseradish sauce)
2 large cloves garlic, grated
1 tsp fresh basil, finely minced
1/2 tsp dried oregano
1 tbls dried parsley
Combine all ingredients in a small bowl.
Heat the dinner rolls according to package directions. Split each roll in half and fill with a slider patty and a dollop of aioli. Additional suggested garnishes: thinly sliced red onion, red bell pepper, and cheddar cheese.
Yield: 24 Sliders
Sliders
1 lb ground beef
1 lb ground pork
1 c dry bread crumbs
2 tbls dried parsley
1/2 t salt
1/2 t pepper
1 small onion, diced
1/2 c milk
1 tsp Worcestershire sauce
1 egg
3 tbls olive oil
2 12 count packages King's Hawaiian dinner rolls
Crumble beef and pork together with your fingers into a large mixing bowl. Mix in bread crumbs, parsley, salt, and pepper. In a separate container (I like to use a large measuring cup), combine milk, beaten egg and Worcestershire sauce. Pour over the meat mixture and lightly crumble all of the ingredients together until everything is fully incorporated.
Add olive oil to a large skillet over medium heat. Scoop golf-ball sized portions (a meduim to large sized disher works well) of the meat mixture and form into 1/2 in thick patties using your hands. When the pan is ready, fry the sliders. Brown them on each side for 3-5 minutes to cook through. Work in small batches, don't over crowd the pan. Keep them warm in a 200 degree oven until you are ready to assemble.
Aioli
1/2 c mayonaise (not Miracle Whip)
2 tbs grated prepared horseradish (not horseradish sauce)
2 large cloves garlic, grated
1 tsp fresh basil, finely minced
1/2 tsp dried oregano
1 tbls dried parsley
Combine all ingredients in a small bowl.
Heat the dinner rolls according to package directions. Split each roll in half and fill with a slider patty and a dollop of aioli. Additional suggested garnishes: thinly sliced red onion, red bell pepper, and cheddar cheese.
Wednesday, December 25, 2013
Southwest Egg Casserole
Source: Unknown
Servings: 8-10
8 eggs
2 c sour cream
1 c shredded cheddar cheese, plus 1/2 cup reserved for top
2 4oz cans died green chillies
2 green onions, thinly sliced
1/4 c chopped fresh parsley or 4 tbs dried
1 c frozen corn
1 can black beans
1/4 c diced red bell pepper
1/4 c bacon bits
Salt and pepper to taste
Heat oven to 350° and grease a 9x13 baking dish.
In a large bowl, beat eggs with a whisk until fluffy. Add sour cream and whisk to combine. Stir in remaining ingredients, one at a time, until fully incorporated. Pour mixture into baking dish and top with remaining cheese.
Cook for 30-40 minutes. Remove from oven while the very center just jiggles, the eggs will continue to cook for several minutes after they have been removed from the oven.
Servings: 8-10
8 eggs
2 c sour cream
1 c shredded cheddar cheese, plus 1/2 cup reserved for top
2 4oz cans died green chillies
2 green onions, thinly sliced
1/4 c chopped fresh parsley or 4 tbs dried
1 c frozen corn
1 can black beans
1/4 c diced red bell pepper
1/4 c bacon bits
Salt and pepper to taste
Heat oven to 350° and grease a 9x13 baking dish.
In a large bowl, beat eggs with a whisk until fluffy. Add sour cream and whisk to combine. Stir in remaining ingredients, one at a time, until fully incorporated. Pour mixture into baking dish and top with remaining cheese.
Cook for 30-40 minutes. Remove from oven while the very center just jiggles, the eggs will continue to cook for several minutes after they have been removed from the oven.
Friday, October 25, 2013
Super Sloppy Joes
Source: Food Network
Time: 25 min (prep: 10 min, cook: 15 min)
Yield: 4 sandwiches
Yield: 4 sandwiches
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Once it begins to brown, add onion, garlic, and bell pepper.
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Once it begins to brown, add onion, garlic, and bell pepper.
Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, continue to cook for 5 minutes. Add tomato sauce and paste to pan. Stir to combine.
Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.
Monday, October 21, 2013
Lasagna Bolognese (or, Lasagna the Hard Way)
Source: Food Network
Yield: 1 11x13 pan, 12 servings
Time: 5 hrs 10 min (prep: 1 hr, cook: 4 hrs 10 min)
The only change that I'm making here is to the amount of salt. I'm significantly decreasing it. Parmesan and Mozzarella can both bring a fair amount of salt to the equation so go light. And it may seem like there's a lot of liquor in play here but don't worry, all of the fun aspects of the alcohol cook off. If you want to skip it feel free to substitute equal amounts of stock (veggie, beef, chicken... pretty much anything but seafood stock). This lasagna takes a lot of time and some of the ingredients are pricy but it's absolutely worth the effort and investment.
The Ragu
1 cup dried porcini mushrooms
10 ounces white button mushrooms
2 carrots, cut into 4 pieces
2 stalks celery, cut into 4 pieces
2 cloves garlic
1 cup fresh parsley
1 6-ounce piece prosciutto, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 pound ground beef chuck
1 pound ground pork
2 cups dry white wine
4 tablespoons unsalted butter
1 large onion, chopped
1 teaspoon chopped fresh rosemary
2 bay leaves
Kosher salt
5 tablespoons tomato paste
1/2 cup cognac or brandy
1 28-ounce can whole San Marzano tomatoes*
The Béchamel
12 tablespoons unsalted butter
1/2 cup plus 1 tablespoon all-purpose flour
1 1/2 teaspoons grated nutmeg
Kosher salt and freshly ground pepper
4 cups whole milk
The Lasagna
Kosher salt
1 1/2 pounds fresh lasagna sheets*
2 tablespoons unsalted butter, softened
3/4 pound parmesan, grated (2 to 3 cups)
1 pound fresh mozzarella or fontina, grated (4 to 5 cups)
Make the ragu: Soak the porcini mushrooms in 2 cups hot water until soft, about 30 minutes. Drain the porcini, reserving the liquid.
Finely chop the porcini and white mushrooms in a food processor; transfer to a bowl. Add the carrots, celery, garlic, parsley and prosciutto to the processor; pulse until finely chopped.
Heat the olive oil in a large stock pot or dutch oven over high heat. Cook the ground beef and pork in batches, with a couple of pinches and salt and a few grinds of pepper. Crumble the meat as is cooks with a wooden spoon and cook until browned, 6 to 8 minutes. Transfer the meat to a large bowl. Add the wine to the pot, scraping up the browned bits. Add the liquid to the bowl with the meat.
Melt the butter in the pot; add the onion, chopped carrot mixture, the rosemary, bay leaves and a couple of pinches of salt. Cook, stirring occasionally, until browned, 12 to 15 minutes. Add the tomato paste and mushrooms and cook, stirring, about 8 minutes.
Return the meat mixture to the pot. Add the cognac and scrape up the browned bits. Cook, stirring, until the liquid is absorbed, about 5 minutes. Add 2 cups water and the reserved mushroom soaking liquid. Crush the tomatoes with your hands over the pot and add with their juices. Simmer over medium-low heat, stirring occasionally, until thickened, about 2 hours, 30 minutes. Cool completely.
Meanwhile, make the béchamel: Melt the butter in a wide saucepan over medium heat. Add the flour, nutmeg, 2 pinches salt and 1/2 teaspoon pepper; cook, whisking, 2 to 3 minutes. Gradually whisk in the milk and cook, whisking, until thickened, 5 to 10 minutes. Reduce the heat to low and cook, whisking, 10 more minutes.
Assemble the lasagna: Preheat the oven to 400 degrees F. Bring a few inches of salted water to a boil in a wide saucepan. Fill a large bowl with ice water. Line a baking sheet with a damp kitchen towel. Working in batches, boil the pasta until partially cooked, about 4 minutes, then remove with a skimmer and transfer to the ice water to cool. Remove the pasta sheets, shake off the excess water and arrange in a single layer on the towel. Cover the pasta with another damp towel. (Barilla no-bake lasagna sheets are a lot less hassle and taste just as good to me.)
Brush the bottom and sides of a deep 11-by-13-inch baking dish with the butter. Spread 1/2 cup ragu in the pan. Cover with a layer of pasta, then sprinkle with 1/3 cup parmesan and 2/3 cup mozzarella. Spread 1 1/2 cups ragu over the cheese and top with 1 cup béchamel. Repeat with 3 more layers each of pasta, parmesan, mozzarella, ragu and béchamel Top with a layer of pasta, then cover with the remaining béchamel Sprinkle with the remaining parmesan and mozzarella. Tuck the edges of the pasta into the baking dish with a knife.
Place the lasagna on a baking sheet to catch any drips; bake until bubbly and golden, about 40 minutes. Let rest 30 minutes before slicing and serving.
*I used one 32 oz jar of my homemade canned tomatoes and 12 sheets of Barilla no-bake lasagna sheets with excellent results. If you use the no-bake sheets, bake the lasagna for 50 minutes and while assembling make sure that each sheet of pasta is completely covered with ragu or béchamel.
Yield: 1 11x13 pan, 12 servings
Time: 5 hrs 10 min (prep: 1 hr, cook: 4 hrs 10 min)
The only change that I'm making here is to the amount of salt. I'm significantly decreasing it. Parmesan and Mozzarella can both bring a fair amount of salt to the equation so go light. And it may seem like there's a lot of liquor in play here but don't worry, all of the fun aspects of the alcohol cook off. If you want to skip it feel free to substitute equal amounts of stock (veggie, beef, chicken... pretty much anything but seafood stock). This lasagna takes a lot of time and some of the ingredients are pricy but it's absolutely worth the effort and investment.
The Ragu
1 cup dried porcini mushrooms
10 ounces white button mushrooms
2 carrots, cut into 4 pieces
2 stalks celery, cut into 4 pieces
2 cloves garlic
1 cup fresh parsley
1 6-ounce piece prosciutto, cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 pound ground beef chuck
1 pound ground pork
2 cups dry white wine
4 tablespoons unsalted butter
1 large onion, chopped
1 teaspoon chopped fresh rosemary
2 bay leaves
Kosher salt
5 tablespoons tomato paste
1/2 cup cognac or brandy
1 28-ounce can whole San Marzano tomatoes*
The Béchamel
12 tablespoons unsalted butter
1/2 cup plus 1 tablespoon all-purpose flour
1 1/2 teaspoons grated nutmeg
Kosher salt and freshly ground pepper
4 cups whole milk
The Lasagna
Kosher salt
1 1/2 pounds fresh lasagna sheets*
2 tablespoons unsalted butter, softened
3/4 pound parmesan, grated (2 to 3 cups)
1 pound fresh mozzarella or fontina, grated (4 to 5 cups)
Make the ragu: Soak the porcini mushrooms in 2 cups hot water until soft, about 30 minutes. Drain the porcini, reserving the liquid.
Finely chop the porcini and white mushrooms in a food processor; transfer to a bowl. Add the carrots, celery, garlic, parsley and prosciutto to the processor; pulse until finely chopped.
Heat the olive oil in a large stock pot or dutch oven over high heat. Cook the ground beef and pork in batches, with a couple of pinches and salt and a few grinds of pepper. Crumble the meat as is cooks with a wooden spoon and cook until browned, 6 to 8 minutes. Transfer the meat to a large bowl. Add the wine to the pot, scraping up the browned bits. Add the liquid to the bowl with the meat.
Melt the butter in the pot; add the onion, chopped carrot mixture, the rosemary, bay leaves and a couple of pinches of salt. Cook, stirring occasionally, until browned, 12 to 15 minutes. Add the tomato paste and mushrooms and cook, stirring, about 8 minutes.
Return the meat mixture to the pot. Add the cognac and scrape up the browned bits. Cook, stirring, until the liquid is absorbed, about 5 minutes. Add 2 cups water and the reserved mushroom soaking liquid. Crush the tomatoes with your hands over the pot and add with their juices. Simmer over medium-low heat, stirring occasionally, until thickened, about 2 hours, 30 minutes. Cool completely.
Meanwhile, make the béchamel: Melt the butter in a wide saucepan over medium heat. Add the flour, nutmeg, 2 pinches salt and 1/2 teaspoon pepper; cook, whisking, 2 to 3 minutes. Gradually whisk in the milk and cook, whisking, until thickened, 5 to 10 minutes. Reduce the heat to low and cook, whisking, 10 more minutes.
Assemble the lasagna: Preheat the oven to 400 degrees F. Bring a few inches of salted water to a boil in a wide saucepan. Fill a large bowl with ice water. Line a baking sheet with a damp kitchen towel. Working in batches, boil the pasta until partially cooked, about 4 minutes, then remove with a skimmer and transfer to the ice water to cool. Remove the pasta sheets, shake off the excess water and arrange in a single layer on the towel. Cover the pasta with another damp towel. (Barilla no-bake lasagna sheets are a lot less hassle and taste just as good to me.)
Brush the bottom and sides of a deep 11-by-13-inch baking dish with the butter. Spread 1/2 cup ragu in the pan. Cover with a layer of pasta, then sprinkle with 1/3 cup parmesan and 2/3 cup mozzarella. Spread 1 1/2 cups ragu over the cheese and top with 1 cup béchamel. Repeat with 3 more layers each of pasta, parmesan, mozzarella, ragu and béchamel Top with a layer of pasta, then cover with the remaining béchamel Sprinkle with the remaining parmesan and mozzarella. Tuck the edges of the pasta into the baking dish with a knife.
Place the lasagna on a baking sheet to catch any drips; bake until bubbly and golden, about 40 minutes. Let rest 30 minutes before slicing and serving.
*I used one 32 oz jar of my homemade canned tomatoes and 12 sheets of Barilla no-bake lasagna sheets with excellent results. If you use the no-bake sheets, bake the lasagna for 50 minutes and while assembling make sure that each sheet of pasta is completely covered with ragu or béchamel.
Saturday, October 5, 2013
Homemade Enchilada Sauce
Yield: 9 24oz Jars
1 cup olive oil
4 large onions, diced
3 cups chili powder
8 tsp cumin
8 tsp garlic powder
4 adobo chiles
1/2 cup sugar
10 cups chicken stock, preferably homemade
8 quarts tomato sauce, preferably homemade
1/4 cup bottled lemon juice
Using the recipe in the link above, make tomato sauce. Work through step 4, reducing by a third for a thinner sauce. If you want to break this process up, make the tomato sauce the day before and refrigerate overnight. Bring it back to a boil before you begin the enchilada sauce.
Set a very large stock pot or dutch oven over medium-high heat, add the olive oil. When hot, add the onion and cook for about 5 minutes, until soft and it starts to brown on the edges. Add spices, chili powder through garlic powder and cook for 30 seconds, until fragrant. Add the sugar, tomato sauce and chicken broth to the pot. Stir to combine then bring to a boil. For a smooth sauce, remove pot from heat and use an immersion blender to break up the chilies and onions. (This could also be done in batches with a blender or food processor before adding the tomato sauce to the pot. If you do it this way, you will need to add about 4 cups of the chicken stock to the onion mixture first. Seriously though, just buy the immersion blender, it's so much easier.) Prepare jars and lids for pressure caning.
Reduce the heat to low and simmer gently for about 10 minutes. Season with salt and pepper to taste. Continue to hold sauce at a simmer until jars and lids are ready.
Ladle hot sauce into prepared jars, leaving 1/2 inch headspace. Add 1 1/2 tsp of lemon juice to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rims. Center lids on jars. Screw band down until resistance is met, then increase to fingertip-tight. Fill pressure canner with 3 quarts of water and load jars.
Process using a pressure canner at 10 lbs psi for 15 minutes (at 860 feet above sea level).
1 cup olive oil
4 large onions, diced
3 cups chili powder
8 tsp cumin
8 tsp garlic powder
4 adobo chiles
1/2 cup sugar
10 cups chicken stock, preferably homemade
8 quarts tomato sauce, preferably homemade
1/4 cup bottled lemon juice
Using the recipe in the link above, make tomato sauce. Work through step 4, reducing by a third for a thinner sauce. If you want to break this process up, make the tomato sauce the day before and refrigerate overnight. Bring it back to a boil before you begin the enchilada sauce.
Set a very large stock pot or dutch oven over medium-high heat, add the olive oil. When hot, add the onion and cook for about 5 minutes, until soft and it starts to brown on the edges. Add spices, chili powder through garlic powder and cook for 30 seconds, until fragrant. Add the sugar, tomato sauce and chicken broth to the pot. Stir to combine then bring to a boil. For a smooth sauce, remove pot from heat and use an immersion blender to break up the chilies and onions. (This could also be done in batches with a blender or food processor before adding the tomato sauce to the pot. If you do it this way, you will need to add about 4 cups of the chicken stock to the onion mixture first. Seriously though, just buy the immersion blender, it's so much easier.) Prepare jars and lids for pressure caning.
Reduce the heat to low and simmer gently for about 10 minutes. Season with salt and pepper to taste. Continue to hold sauce at a simmer until jars and lids are ready.
Ladle hot sauce into prepared jars, leaving 1/2 inch headspace. Add 1 1/2 tsp of lemon juice to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rims. Center lids on jars. Screw band down until resistance is met, then increase to fingertip-tight. Fill pressure canner with 3 quarts of water and load jars.
Process using a pressure canner at 10 lbs psi for 15 minutes (at 860 feet above sea level).
Tuesday, September 17, 2013
Meatloaf
Yield: 3-4 large meatballs
Source: Betty Crocker's 40th Anniversary Edition Cookbook
Source: Betty Crocker's 40th Anniversary Edition Cookbook
This is based on Betty's original but I find that a full size meatloaf just takes too long to cook on a weeknight. Breaking it up into smaller portions prior to baking shortens the cooking time quite a bit. Use 3 ramekins for 1/3 pound portions or 4 smaller ones for 1/4 pound portions.
1 pound lean ground beef
1 t fresh or 1/2 t dried sage
1 t salt
1/2 t ground mustard seed
1 t fresh ground pepper
1/2 cup Panko bread crumbs
1 small onion, diced
1 clove garlic or 1/2 t garlic powder
1/2 cup milk
1 egg
1 T Worcestershire sauce
1/2 c tomato jam, barbecue sauce, or ketchup + 1 T per ramekin
3 or 4 8-12 oz ramekins
Preheat oven to 350°. Lightly crumble beef into a large mixing bowl. Toss in sage through garlic and combine with your fingers. Be careful not to overwork the meat. Add tomato jam to the meat, don't mix it yet. Measure milk into a large liquid measuring cup, whisk egg and Worcestershire sauce into milk. Once combined, pour over meat and lightly work with a large fork or your fingers until fully incorporated.
Prepare 3 or 4 ramekins by greasing the bottoms (I realize this seams odd but it will help with clean up later). Divide the meat mixture evenly and form into loose balls, put one ball into each ramekin. Top each one with 1 tablespoon of tomato jam. You could also add a pice of uncooked bacon here, everything's better with bacon.
Load the ramekins into a small cookie sheet and place into the oven. Cook 3 larger ramekins for 45 minutes or 4 smaller ones for 30 minutes.
When the meatloaves are done allow to cool for 5-10 minutes. Remove the meatloaves from the ramekins (I used a small metal spatula). Small meatloaves are ready to serve. Large ones can be served as is on a bug burger-style or cut in half width-wise first.
When the meatloaves are done allow to cool for 5-10 minutes. Remove the meatloaves from the ramekins (I used a small metal spatula). Small meatloaves are ready to serve. Large ones can be served as is on a bug burger-style or cut in half width-wise first.
Thursday, October 25, 2012
Chicken and Rice Soup
Yield: 6-8 Full Adult Bellies
This is one of the reasons I look forward to fall and winter each year. It's stupid-easy to make and goes together fast enough to have it on a weeknight. Oh, and it doesn't hurt that the ingredients are all standard items. This also makes terrific leftovers the next day. Assuming you have any, that is.
3 Tbs olive oil
2 boneless, skinless chicken breasts
5-6 carrots
5-6 ribs celery
1 medium onion
2-3 cloves garlic
3 bay leaves
3-4 sprigs fresh thyme
2-3 sprigs fresh rosemary
2 packages Uncle Ben's Long Grain and Wild Rice (not quick-cooking or Ready Rice)
6 cups chicken stock*
6 cups water
Salt and pepper to taste
Heat olive oil in a large stock pot over medium-high heat. Lightly salt and pepper chicken breasts, add to the waiting oil and brown on each side. Allow them to cook fully through.
While the chicken is doing it's thing, chop the veggies. Dice the onion, slice the carrots and celery. Mince the garlic.
Transfer the cooked chicken, which is a lovely golden brown and just a little crispy around the edges by now, to a cutting board to cool off a bit. Add the onions, celery, carrots, and garlic to the pot you just took the chicken out of. Salt lightly. Add the bay leaves and pepper.
Strip the leaves from the thyme by holding the stem at the top and dragging your fingers against the direction of growth. Do the same thing to the rosemary and mince them together (or just mince the rosemary and leave the thyme leaves whole), add herbs to the pot. Saute veggies until the onions are translucent and the carrots are just beginning to soften around the edges.
Chop or shred the chicken breasts and return to the pot. Open the rice boxes, remove the seasoning packets and set aside. Add the rice to the pot and stir to combine. Add the contents of both seasoning packets, stir.
Add chicken stock to the pot. Add the water a couple of cups at at time until the rice and veggies are well covered. Stir. Cook over medium-high heat until the rice is done, adding additional water or stock to the pot as needed. Add additional salt and pepper to taste. As soon as the rice is fully cooked, you're ready to eat.
*Homemade stock is always best but if it's not available get the good, all-natural stuff in the paper carton. Make sure to choose a low-sodium variety because the seasoning packet that comes with the rice is loaded with sodium. You can always add additional salt if you think it's needed but it's damned hard to take it out.
This is one of the reasons I look forward to fall and winter each year. It's stupid-easy to make and goes together fast enough to have it on a weeknight. Oh, and it doesn't hurt that the ingredients are all standard items. This also makes terrific leftovers the next day. Assuming you have any, that is.
3 Tbs olive oil
2 boneless, skinless chicken breasts
5-6 carrots
5-6 ribs celery
1 medium onion
2-3 cloves garlic
3 bay leaves
3-4 sprigs fresh thyme
2-3 sprigs fresh rosemary
2 packages Uncle Ben's Long Grain and Wild Rice (not quick-cooking or Ready Rice)
6 cups chicken stock*
6 cups water
Salt and pepper to taste
Heat olive oil in a large stock pot over medium-high heat. Lightly salt and pepper chicken breasts, add to the waiting oil and brown on each side. Allow them to cook fully through.
While the chicken is doing it's thing, chop the veggies. Dice the onion, slice the carrots and celery. Mince the garlic.
Transfer the cooked chicken, which is a lovely golden brown and just a little crispy around the edges by now, to a cutting board to cool off a bit. Add the onions, celery, carrots, and garlic to the pot you just took the chicken out of. Salt lightly. Add the bay leaves and pepper.
Strip the leaves from the thyme by holding the stem at the top and dragging your fingers against the direction of growth. Do the same thing to the rosemary and mince them together (or just mince the rosemary and leave the thyme leaves whole), add herbs to the pot. Saute veggies until the onions are translucent and the carrots are just beginning to soften around the edges.
Chop or shred the chicken breasts and return to the pot. Open the rice boxes, remove the seasoning packets and set aside. Add the rice to the pot and stir to combine. Add the contents of both seasoning packets, stir.
Add chicken stock to the pot. Add the water a couple of cups at at time until the rice and veggies are well covered. Stir. Cook over medium-high heat until the rice is done, adding additional water or stock to the pot as needed. Add additional salt and pepper to taste. As soon as the rice is fully cooked, you're ready to eat.
*Homemade stock is always best but if it's not available get the good, all-natural stuff in the paper carton. Make sure to choose a low-sodium variety because the seasoning packet that comes with the rice is loaded with sodium. You can always add additional salt if you think it's needed but it's damned hard to take it out.
Tuesday, October 2, 2012
Chicken Pot Pie - A Users Guide
Yield: Two 9x13 pans
I have a recipe that I downloaded from AllRecipies.com for Chicken Pot Pie. I don't remember which one I have, the search returns 74 unique recipes. It doesn't really matter, I've changed it so much that the original recipe is just a starting point. This is how I make it, and this will make two 9x13 pans of the stuff. That's what I need to feed the crowd that shows up to eat it if I let them know what's in the oven.
Olive Oil
Chicken Breasts - 2 pounds, boneless/skinless cut into cubes or small pieces*
Frozen Peas, I can't remember if it's a 14 or 16 ounce package, just the normal size
Frozen Sliced Carrots, same size package as the peas
Celery, about 1 cup thinly sliced or chopped
Potatoes, 4-5 small yellow, skin on, wash them good and dice them up small
Onion, diced
Garlic, at least 3 cloves
Thyme, 3 or 4 sprigs fresh
Rosemary, 1 or 2 sprigs fresh
Frozen Puff Pastry, two packages for a total of 4 sheets, thawed
Butter, or close facsimile thereof, one stick
Flour, about 1/3 cup
Can Chicken Stock, 4 of them (homemade is even better and you'll need 6-8 cups of that)
Preheat your oven to 450 degrees and spray the bottoms of your pans with cooking spray.
Open up the puff pastry sheets and carefully unfold them so they are flat. Lay one sheet in the bottom of each 9x13 pan and stick them in the oven for about 12 minutes. Just until they puff up and are golden. Watch them closely, they can go from zero to charcoal pretty quick at that temperature. When they are done, pull the pans out of the oven and set them aside for now.
Put about 2 tablespoons of olive oil in a very large skillet over med heat. Once it's hot, get your chicken into the pan to saute. While that's going, chop your potatoes, celery, onion and garlic. When the chicken is cooked, add potatoes, celery, onion and garlic to the pan and continue to cook until the onions are translucent. Make sure the garlic doesn't burn, it will get bitter.
Strip the leaves off of your herbs (hold onto the top of the stem and loosely pull down the stem towards the base, most of the leaves will come right off). The time can go directly into the pan, mince the rosemary first. Give it a good stir.
Dump in the carrots and peas, stir after each addition. Add salt and pepper to taste and continue to cook, stirring occasionally. Everything doesn't have to be cooked through but make sure the chicken is done.
Melt the butter in a medium sauce pan over medium heat until golden, then add about a third of a cup of flour to make a roux. Cook the roux until it's starting to turn brown in color and smells a little nutty. Slowly add your chicken stock to the roux and continue to cook, while stirring with a whisk to break up any lumps, until it's thick enough to coat the back of a spoon.
Divide your chicken and veggie mixture evenly between the two 9x13 pans, just pour it right over the pastry base that you already cooked. Top this with the sauce, try to pour it evenly over the top of the chicken mixture.
You should have two unbaked pastry sheets left, lay one gently on top of each dish, don't pinch anything closed or the pastry won't puff. Put the pans into the oven and cook uncovered for about 45 minutes. You will probably need to rotate these halfway through so they cook evenly. When it's done the pastry will be golden brown and the insides will be bubbling, better line the bottom of the oven with foil so you don't end up with a mess.
Once these are out of the oven let them sit for about 10 minutes if you can keep people out of it that long. It's not a big deal but it's a little easier to serve that way. I cut each pan into 12 servings.
The Kid always says I never get enough salt and pepper into this dish so he adds more at the table and then eats two helpings. Dig in!
*If you prefer you can poach the chicken in some water with a bay leaf or three, some garlic and an onion and then shred it. If you do it this way, add the meat to the veggies before your start loading the crust. I hope I didn't leave anything out but if you find a misteak or have a question, let me know and I'll fix it.
I have a recipe that I downloaded from AllRecipies.com for Chicken Pot Pie. I don't remember which one I have, the search returns 74 unique recipes. It doesn't really matter, I've changed it so much that the original recipe is just a starting point. This is how I make it, and this will make two 9x13 pans of the stuff. That's what I need to feed the crowd that shows up to eat it if I let them know what's in the oven.
Olive Oil
Chicken Breasts - 2 pounds, boneless/skinless cut into cubes or small pieces*
Frozen Peas, I can't remember if it's a 14 or 16 ounce package, just the normal size
Frozen Sliced Carrots, same size package as the peas
Celery, about 1 cup thinly sliced or chopped
Potatoes, 4-5 small yellow, skin on, wash them good and dice them up small
Onion, diced
Garlic, at least 3 cloves
Thyme, 3 or 4 sprigs fresh
Rosemary, 1 or 2 sprigs fresh
Frozen Puff Pastry, two packages for a total of 4 sheets, thawed
Butter, or close facsimile thereof, one stick
Flour, about 1/3 cup
Can Chicken Stock, 4 of them (homemade is even better and you'll need 6-8 cups of that)
Preheat your oven to 450 degrees and spray the bottoms of your pans with cooking spray.
Open up the puff pastry sheets and carefully unfold them so they are flat. Lay one sheet in the bottom of each 9x13 pan and stick them in the oven for about 12 minutes. Just until they puff up and are golden. Watch them closely, they can go from zero to charcoal pretty quick at that temperature. When they are done, pull the pans out of the oven and set them aside for now.
Put about 2 tablespoons of olive oil in a very large skillet over med heat. Once it's hot, get your chicken into the pan to saute. While that's going, chop your potatoes, celery, onion and garlic. When the chicken is cooked, add potatoes, celery, onion and garlic to the pan and continue to cook until the onions are translucent. Make sure the garlic doesn't burn, it will get bitter.
Strip the leaves off of your herbs (hold onto the top of the stem and loosely pull down the stem towards the base, most of the leaves will come right off). The time can go directly into the pan, mince the rosemary first. Give it a good stir.
Dump in the carrots and peas, stir after each addition. Add salt and pepper to taste and continue to cook, stirring occasionally. Everything doesn't have to be cooked through but make sure the chicken is done.
Melt the butter in a medium sauce pan over medium heat until golden, then add about a third of a cup of flour to make a roux. Cook the roux until it's starting to turn brown in color and smells a little nutty. Slowly add your chicken stock to the roux and continue to cook, while stirring with a whisk to break up any lumps, until it's thick enough to coat the back of a spoon.
Divide your chicken and veggie mixture evenly between the two 9x13 pans, just pour it right over the pastry base that you already cooked. Top this with the sauce, try to pour it evenly over the top of the chicken mixture.
You should have two unbaked pastry sheets left, lay one gently on top of each dish, don't pinch anything closed or the pastry won't puff. Put the pans into the oven and cook uncovered for about 45 minutes. You will probably need to rotate these halfway through so they cook evenly. When it's done the pastry will be golden brown and the insides will be bubbling, better line the bottom of the oven with foil so you don't end up with a mess.
Once these are out of the oven let them sit for about 10 minutes if you can keep people out of it that long. It's not a big deal but it's a little easier to serve that way. I cut each pan into 12 servings.
The Kid always says I never get enough salt and pepper into this dish so he adds more at the table and then eats two helpings. Dig in!
*If you prefer you can poach the chicken in some water with a bay leaf or three, some garlic and an onion and then shred it. If you do it this way, add the meat to the veggies before your start loading the crust. I hope I didn't leave anything out but if you find a misteak or have a question, let me know and I'll fix it.
Subscribe to:
Posts (Atom)