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Tag: pepper

Extra Bits For Extra Goodness

January 10, 2018 / / 2 Comments

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.

 

 

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Extra Bits Pork Shoulder
Author: 
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 7-9 lb Pork Shoulder
  • 4-6 cloves of garlic
  • 2 Tbsp Extra Bits separated into thirds and a little extra
  • 1 large orange
  • salt and pepper
  • olive oil
  • Roasting pan
Instructions
  1. Pre heat oven to 300 degrees
  2. Remove shoulder from packaging a pat dry
  3. Score the fatty side
  4. Pole holes with knife in cuts between the fat
  5. Make sure you puncture though the meat, but not too far
  6. Cut garlic in halves
  7. Take the a little extra of the bits and put in the holes made by knife punctures
  8. Then push the garlic halves in holes made by knife punctures
  9. Generously rub fatty side of pork with ⅔ of Extra Bits.
  10. Make sure to get in all the crevices(If you need more use more.)
  11. Then take the rest, and rub the rest of the shoulder with it
  12. Drizzle a little olive oil, just to cover the bottom of the roasting pan and spread it around
  13. Lower heat to 250
  14. Place shoulder I middle of pan and place on middle rack.
  15. In around 3 hours pull shoulder out and squeeze orange juice all over the fat side
  16. Return shoulder to oven and continue to cook for 2-3 more hours
  17. Or till the meat start to fall away with a fork and knife
  18. If you want really crispy skin then the last hour of cooking turn the heat up to about 350
  19. 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.
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Roasted Butternut Squash Soup

February 12, 2016 / / 0 Comments

We are deep in winter, remedy and for me, pharmacy soups are the cornerstone of comfort food.  Everyone has their favorites, viagra 100mg be it stew, curry, a roast or a grilled cheese sandwich.   But on a cold winter day, just the thought of a cup or bowl of hot soup is enough to warm the body, soul and mind.

This year if you noticed I amped up the soup recipes.  I make soups all winter, but always forget to post them, so this year I am making it a point to share my obsession and recipes.   I hope you have been enjoying and cooking them.  Today we are having,  Roasted Butternut Squash Soup.   It’s a very simple recipe.  Perfect for a weeknight after a busy day at work, or a lazy weekend day when you don’t want to do too much.    There’s only a couple ingredients and the hardest part is pealing the butternut squash.  But, dont let that stop you from making this amazing simple comforting soup.

 

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Roasted Butternut Squash Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 cups
 
Ingredients
  • 1 large butternut squash
  • 4 cups chicken stock
  • 1 clove of garlic chopped (optional)
  • Butter (optional)
  • Olive oil
  • Salt
  • Pepper
Instructions
  1. Preheat oven to 350 degrees
  2. Use a potato pealer and peal squash.
  3. Peal to the orange meat of the vegetable
  4. Cut squash in half and scoop out seeds like a pumpkin
  5. Cut into even chunks
  6. Toss with olive oil salt and pepper
  7. Roast for 30 minutes or till squash is soft
  8. You want a little caramelization
  9. In the last ten minutes of roasting slowly heat stock
  10. If you want add garlic and 1 tablespoon of butter
  11. Garlic can be ovewhelming so use caution, a little goes a long way.
  12. When squash is done add it to your stock.
  13. Make sure to get all of it off the roasting pan
  14. Cook for about ten minuteds on medium to high heat.
  15. Let cool and then blend to a creamy goodness.
  16. Reheat if necessary
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Roasted Butternut Squash Soup

 

Roasted Butternut Squash

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