I don’t usually make hot food in the summer, unless it’s on a bbq. But I had some tomatoes that needed to be used and some chicken breasts to cook. I thought I would make chicken and rice with a tomato stew, but it quickly turned into a beautiful soup. I threw in onions, carrots, mushrooms and some Mexican spices, along with the juice a lemon in for good measure. It was easy and fun to make. I love to let my instinct’s go and see where they take me. I would add cilantro at the end but when I made this I didn’t have any. But I will for the next batch!
As some on you may know, I have been making hot sauces for a while. You may even remember that I made a second and arguably evermore useful ingredient for your cooking adventures. I am talking about our Extra Bits. I even wrote a post about how versatile and unique this product is. Now I’m going to give you a very simple recipe that I made on Boxing Day. It was a huge hit and very simple to make.
2 Tbsp Extra Bits separated into thirds and a little extra
1 large orange
salt and pepper
olive oil
Roasting pan
Instructions
Pre heat oven to 300 degrees
Remove shoulder from packaging a pat dry
Score the fatty side
Pole holes with knife in cuts between the fat
Make sure you puncture though the meat, but not too far
Cut garlic in halves
Take the a little extra of the bits and put in the holes made by knife punctures
Then push the garlic halves in holes made by knife punctures
Generously rub fatty side of pork with ⅔ of Extra Bits.
Make sure to get in all the crevices(If you need more use more.)
Then take the rest, and rub the rest of the shoulder with it
Drizzle a little olive oil, just to cover the bottom of the roasting pan and spread it around
Lower heat to 250
Place shoulder I middle of pan and place on middle rack.
In around 3 hours pull shoulder out and squeeze orange juice all over the fat side
Return shoulder to oven and continue to cook for 2-3 more hours
Or till the meat start to fall away with a fork and knife
If you want really crispy skin then the last hour of cooking turn the heat up to about 350
Keep an eye on it as it can burn the skin.
Notes
Try to find one that doesn't have the ball socket/joint. It looks sort of like a handle. This will make it much easier to score. It may not always be possible but it really helps.
The size of the shoulder may vary. I prefer on closer to 7 pounds but one that size isn't always available. The last one I used was 9 lbs. The main difference will be the cooking time. The bigger the roast the longer to cook it.
Also sometimes there is a little extra fat that is not needed so I cut that off.
Spring is here and the grill is out!!! I was recently at my friends apartment that I spend a good amount of time at. We BBQ a lot in the warm months of the year and are always trying new things on the grill. Last weekend we grilled cabbage to make a grilled coleslaw. It was tremendous!!! But as most of you know I will through anything on the grill. Grilled celery anyone? Don’t knock it till you try it. I’m sure there a lot’s of people who feel the same way I do about grilling everything and anything. So I am sure you will have no problem with this warm version of slaw. We used only red cabbage instead of the usual red and green. I cut the red cabbage lengthwise, about 1/4 – 1/2 inch slices, with the core to keep the slices intact. I left the carrots whole, peeled and cut the onion into rings. When everything was done I did a rough chop of the veggies, giving them a rustic feel. When grilling just use a small amount of olive oil on the cabbage. This makes it so you won’t have to use a lot of mayo, which is usually essential in a good slaw. We used a garlic mayo and minced capers for our dressing. You could also leave out the capers, squeeze a lime and chop some cilantro with the garlic mayo for a different version. Even add a little red pepper flakes for some heat. Or whatever your heart desires. I find grilling things opens my creative mind to different ways of preparing and eating food. I hope this inspires you to explore and start grilling in different ways!!!
6-8 Cups chicken stock(use stock from boiling chicken)
2 Garlic cloves, chopped
Cumin
Chili powder
Chipotle powder
2 Bay leaves
Salt and pepper
Cilantro, chopped
Red onion
Lime wedges
Instructions
Boil chicken in water, salt, pepper and bay leaf
When chicken is done remove and let cool, save water
When chicken is cool to touch shred and set meat aside
Use chicken water as stock
Add bay leaf, garlic and spices, salt and pepper to taste
Add carrots, celery, onion, tomato and hominy.
Bring to a simmer
When vegetables soften add chicken
Add red bell pepper
Add more spices to taste.
When chicken is brought to temperature of soup your soup is done.
Garnish with cilantro, red onion and lime wedge.
Notes
Roasting carrots before hand will give it a smokey flavor. You can also sauté the onions and add carrots, celery and tomatoes before adding chicken broth and use butter or olive oil to sauté vegetables
It’s been wwaayy too long, pharmacy but, we have Hot Sauces!!!! We just completed a new batch!!!! Available while they last:
Hot Pant’s
Wench
Sweet Tart
and limited edition:
Sly Fox
Also Jars of every cooks favorite something special:
Extra Bit’s
If you wanted a hot sauce and requested one please leave a comment so we can get one to you asap. If we don’t have the one you want let us know there are more of our regular sauces coming soon.
Moving for some can be a traumatic experience. For me, mind other then looking for a place, which is exhausting, the actual move is cathartic. I am one of those people who likes to purge my belongings, especially when moving. I usually like to get rid of around 50-60% of what I have. I think of it as a way to get new things! I look forward to getting new furniture or items that I want for the new place. I always see it as the new home tells me what is needed. That old dresser may not work anymore. I may only need a side table or a desk. I even get rid of clothes, books and knick knacks. It’s like Christmas for myself. Fun times!!!
I’ve been in my new place for two months now, and I still don’t have furniture, but, I am in no hurry. My room will tell me what I need. I know I will find what I need, when I need it. But as a treat for you all I have been exploring my new neighborhood. So here are few pictures for you to enjoy.
With summer in full swing the thought of canning seems like a huge chore, not to mention, who wants to heat up jars in a hot kitchen? I have a solution that I’m quickly becoming obsessed with. Quick pickling! All the benefits of canning without using a stove for hours. Not only is it easy, but you get to take advantage of the fresh produce available you can’t get in the fall or winter. We have already pickled carrots, cipollini onions and are already planning much, much more! This week it’s peppers, celery and garlic scapes. Yum!
I love celery!! The taste, malady the crunch, the smell, yum! I know nutritionally its lacking, but the flavor is undeniable. It adds so much to most dishes that most people probably take it for granted. We use it as an appetizer with cream cheese or peanut butter, as a garnish for color, or to stop the heat from a chicken wing, even adding that crispness to stuffing. Just to name a few. But a celery soup, is a great way to celebrate a sometimes through away vegetable. It’s bursting with flavor and richness that any creamed soup could want. Celery has an important roll in most soups so why not let it shine on its own? I recently had some left over and decided to make my own soup, and I was glad I did. I read up on some recipes and I didn’t have everything they were asking for, so I decided to go with my gut and make my own version. Enjoy!
Breakfast of Champions, pill or giant gut bomb. It’s hard to decide which is true. Either way huevos rancheros is one of my guilty pleasures. It’s been a staple in my life for as long as I can remember. I love ordering it or making it. Ordering it at a restaurant is by far the easier way, but as you all know I don’t mind spending the time in a kitchen. My challenge is making the perfect ranchero sauce. It has plague me for decades. I have tried many times to get it right. Not always with the best results, but that has not stopped me from trying! And today, I think I have made the best one yet. So good, I have to share it with you.
I fried the tortillas in vegetable oil, and instead of refried beans between the eggs and tortilla, I combined whole black beans and rice. If you don’t have whole beans and rice cooked, then use canned refried beans. The sauce was canned tomatoes and a mix of spices. Pretty simple. After years of making it harder then it needs to be, I just went with my gut. Sorry for the lack of direction, on the sauce, but don’t let that scare you. Sometimes throwing caution to the wind can give great results.
This is a quick and easy sauce. When I made it, as usual I didn't measure. This is a recipe that depends on how you want it to taste. I put about a quarter to half a teaspoon of each spice into the tomatoes. But you may want to alter some of them. I did add less of the chipotle chile then the others as it is very strong.
Ingredients
2 Eggs
2 Tortillas
Refried beans (or combo rice and whole beans)
1 Can of chopped tomatoes
Chili powder
Cumin
Crushed chipotle chile peppers
Minced garlic
Salt
Pepper
Queso fresco
Cilantro for garnish
Instructions
Crumble cheese, set aside
Chop cilantro, set aside
Simmer beans in small sauce pan
Keep an eye on beans, so they don't burn
For Ranchero Sauce
Put tomatoes in small sauce pan
Combine all spices, garlic, salt and pepper into a small sauce pan with tomatoes
Simmer on medium heat for about 10 minutes or till the flavors marry.
I love pork shoulder. Well, it’s fair to say I love pork. Be it bacon, ribs, the shoulder, or chops, I’m ready to cook and or eat! Pork shoulder is a pretty easy piece of meat to cook. You either slow roast in the oven or in a crock pot. Although it does take some time, it’s worth every minute. I usually like to make pulled pork tacos with the shoulder. In my mind, which may not be saying much, it’s probably one of the most common ways to have this cut of meat. Most of the time I keep it pretty simple with garlic, salt, pepper and a squeeze of citrus, but this time I added a spice rub to give it that extra oomph. I made this for an Oscar party I convinced some friend give, well the promise of pulled pork tacos really helped. And, everyone loved it! I hope you do too.
Cut excess skin and fat from under side of shoulder
You only need the top part of the skin and fat.
Score the skin
In some of the slits poke holes to put garlic pieces into
Rough chop garlic and place in holes
How to make rub
Add chile powder, salt, pepper and oregano florets to a bowl
On low heat roast cumin seeds and chipotle chile
Roast till cumin gets smokey and chipotle dries out
The jarred chipotle is little sticky thats why you want to roast it.
Also it give is even more smokiness.
Grind cumin seeds and chipotle chiles in mortar and pestle
Add ground cumin and chipotle into bowl with the rest of the rub
Give it a stir and crush the oregano florets
Rub the spices into the scored parts of the pork
Drizzle roasting pan with olive oil
Place pork in oven for 5 - 6 hours
After about 2 hours place a sheet of foil over pork till its done.
It should fall apart with touch and or fork.
Notes
I mentioned two ways to cook a pork shoulder. Here you have the oven version. The crock pot version is just as simple, just cut off all the skin. If left on it will be super chewy and not at all appetizing. Next use the same rub but just add it to the pot, you may want to increase the amount and add a bay leaf. Also still you can still poke holes into the meat and put garlic in them. Or rough chop the garlic and add it like the spices. Also you will need water to keep it from drying out. Adding a little orange citrus is nice, but not necessary.
* You should treat this like you would a regular roast*
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