I loves me some pork, that said I really loves me some Hawaiian food. With their powers combined I am… well not Captain Planet, that distinction goes to Don Cheadle 😉 . I’m just really satisfied.
Crock Pot Kalua Pork
1 pork roast
2 Tblsp Kosher salt or Pink salt
2 Tblsp Liquid smoke (whatever flavor you like)
2 Tblsp apple cider vinegar.
Pierce pork all over with a fork or knife. Combine liquid smoke and salt. Rub mixture over meat. Toss your roast into the crock and if possible let your pork hang out in the fridge for an hour or two to really let the brine do its thing. Place roast in a slow cooker.
Cover, and cook on low for 16 to 20 hours fat cap up so that lovely fat melts into the meat. Turn once during cooking time, my recommendation is to do so later in the cooking time 14 hrs or so.
Remove meat from slow cooker and shred.
Serve with some potato mac or slaw.
One of my all time favorite Mexican dishes is Chile Colorado or red chili. It is usually beef in a delicious red cause made of peppers, onions, and spices. I find it to be best served with some pinto beans (Homemade), and a warm (Preferably Fresh) Tortilla.
3.5 Lbs Chuck roast (you could use stew meat for this)
1 bag of dried New Mexico Chilis
1.5 cups Beef Broth
1 Red onion, Sliced thin (not pictured)
2-4 Tblsp Cumin
2 Tblsp Mexican Oregano
1/4 cup Apple Cider Vinegar
Salt & Pepper to taste
2 Tblsp Paprika
First up is the beef, you will need to cube up your roast into uniform pieces.and begin to fry off the meat in about a table spoon of oil. you will want to do this in batches to make sure you brown all sides of the meat, and don’t stew it in its own juices instead.
Once the meat is fried off you will transfer it to a crock pot with 2 cups of beef broth, to cook for approximately 8 hours or until it is fork tender. Mean while you can start you red sauce, for this you’ll need to boil some water, I use an electric kettle myself (way faster). clean your dried chilies by wiping them down with a paper towel and then de-seeding them. Place a pot on the stove and boil your water in it. dump in you thinly sliced onions, and dried chilies. boil for a few minutes or until the chilies and onions are soft. once the chilies and onions have done their cooking, its time to blend them down, toss all the solid ingredients into a food processor and blend them down as smooth as you can. Don’t worry it will never be perfectly smooth, there are other steps to get you to that point.
Once you’ve got your mixture blended as much as you can, pour it through a fine mesh sieve to get out any seeds or skin that remain. next carefully pour the boiling liquid through the sieve o get out any particles. re-combine the chili puree and boiling liquid and place back on the stove and reduce. set this aside as it is ready and awaiting some delicious slow cooked beef.
When your beef has reached that folk tender stage of existence its time to finish this all up. First return the chili sauce to the stove to heat up, next and this is optional but i think it make better flavor, pour all the cooking liquid from the crock pot into the chili and reduce again (lots of flavor concentrated in there now), finally add the sauce to the meat in the crock pot and you are all set.
When I make anything grilled with a Mediterranean or Middle Eastern flare I like to make this sauce with it. It’s the perfect mix of savory, sweet, cooling and warming. It goes great with any kind of Kebab, just splash it on to a pita with some arugula, tomato, and thin sliced red onion and you are ready to go.
Garlic Yogurt Sauce
*3 Clovers Garlic, chopped
*1/2 tsp Kosher Salt
*1 cup Plain Greek Yogurt
*1/2 a lemon, juiced
*Fresh Cracked Pepper
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a heavy knife). Stir together garlic paste, yogurt, and lemon juice.
I’m always making chopped salads of one kind or another, and the one today is a favorite of mine. Its all Veggie, Super filling, and insanely easy to whip up in no time flat. I like to do a big salad like this on Mondays and the house eats on it for lunches for a few days. I also like to make this one for pot lucks and other event like it because it takes no time and is always well received. If you are looking for a tasty, easy meatless option for your meals give this a go.
2 Romaine hearts, Chopped
1 cup black beans, Drain and Rinse
1/2 cup frozen corn, Defrosted
1 Tomato, Diced
Sweet peppers, Sliced
1 handful of cilantro, chopped
4 green onions, chopped
Bolt House Cilantro Avocado dressing to coat.
Slice, chop, or otherwise go Swedish Chef on your veggies. Layer them as you see fit, top with corn kernels and black beans. Dress the salad as you like and enjoy. If you want greater contrast of texture add in some tortilla chips slightly crushed up or those pre-made Salad tortilla crouton things you see in the dressing aisle of you local grocery store.
So I love me some Mediterranean and Middle Eastern foods. All those herbs and spices
Pack an awesome punch of flavor without adding a ton of salt. Incidentally I’m trying to take in 500-1500mg of sodium daily, if I can.
I will use this on grilled meats of all types, beef, lamb, chicken, or fish, it is delicious.
*2 cups plain whole milk yogurt or 1 cup Middle Eastern-style plain yogurt
*1 medium cucumber, peeled, halved, and seeded
*2 teaspoons kosher salt, plus a pinch
*1/2 clove garlic
*1 tablespoon extra-virgin olive oil
*1 teaspoon lemon juice
*1/2 teaspoon dried dill
If you’re using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.
Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.
Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and dill into the yogurt. Refrigerate for at least 1 hour before serving.
This is quickly becoming a household favorite, it tastes like old fashion ice cream but requires less effort or specialized equipment. Just five minutes of work and 6 hours of Self control (ok so it isn’t all easy).
After you make the base mix the flavors are endless. My personal favorite is rocky road loaded with mini chocolate chips, slivered almonds, and mini marshmallows. I’ll detail a few of my favorites at the end.
Two Ingredient Ice Cream
16 oz Heavy Whipping Cream
7 oz Sweetend Condensed Milk (1/2 a can)
2 Tblsp Vanilla Extract.
Mix together the Sweetend Condensed Milk and Vanilla extract and set aside. In a seperat bowl whip your cream using your stand mixer or hand mixer until it holds its form when you lift out your beater. I believe they are called stiff peaks. Once your Whipping Cream is at the stiff peak stage fold the Condensed Milk mixture into the whipped cream until an even consistency is reached. At this point you are done with a vanilla ice cream, but you could fold, swirl, or layer in other goodies to create something even better. Lastly set the ice cream by freezing for 6 hours or over night.
Chopped up candy bars
Chopped up fruit
A few ideas…
Cookies and Cream:
Add crushed Oreos to Vanilla base
Strawberry cheese cake:
Layer 1/3 vanilla base, crashed graham cracker, chopped Strawberries,and whipped room temp cream cheese then repeat ending with a vanilla base top.
Chocolate ice cream
Just mix 3-6 tblsp cocoa powder into Condensed Milk mixture and follow instructions as above
Make chocolate ice cream and mix in sliced almonds, chocolate chips, and mini marshmallows.