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Pork Verde Tacos

May 6, 2008 — Leave a comment

Mix in Blender:
1 onion
3 stalks celery
3 cloves garlic
½ to 1 cup of water
1 tsp chili powder
½ tsp Cayenne pepper
½ tsp oregano
1 tsp Cumin
1-2 jalapeno peppers (seeded)
Salt & pepper
Other ingredients:
2 cans diced green chilies
5lb pork loin roast
3 bay leaves
1 jar (or 2 small cans) Herdez Salsa Verde
Mix green chilis into the blender mixture.
Brown pork roast and place in crock pot
Pour blender mixture over the top of the roast, and place 3 bay leaves on top and cook on low till tender. (10 hours or so)
Remove bay leaves and discard- then shred meat.
Pour Herdez salsa into the meat and mix to combine

Jalepeno Sauce:
1 cup plain yogurt
1 cup mayo
1 clove garlic
1 bunch cilantro
2 TBSP vinegar
2 TBSP water
½ tsp each salt and pepper
1-2 jalepeno peppers (seeded)
Combine in blender and pour over tacos

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Pina Coladas (non-alcholoic)

May 6, 2008 — Leave a comment

IT DOESN’T GET EASIER (CRAZIER) THAN THIS

2-3 cups ice
2 cups pineapple juice
1 cup plain light yogurt
1/2 cup coconut cream

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Butternut Squash Soup

May 6, 2008 — Leave a comment

1.5-2 lbs butternut squash
2 cans coconut milk
1/2 c brown sugar
2 T butter
1/2 T vanilla

Peel and cut up the squash and cook in coconut milk, brown sugar and butter
until tender, about 20- 30 min. Puree and add vanilla. Makes 8-10 cups

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Lime Sherbet Punch

May 6, 2008 — Leave a comment

his recipe is courtesy Angela Murray. It goes well with bridal showers & the summer.

1 quart Vanilla Ice Cream, softened
1 quart Lime Sherbet
4 cups Pineapple Juice
2 2-litre bottles Lemon-Lime soda, chilled
Mix ice cream and pineapple juice in punch bowl. Pour lemon-lime soda over ice cream. Gently stir to mix in ice cream. Add the lime sherbet to the punch in large scoops.

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Fresh Corn Salad

May 6, 2008 — Leave a comment

This recipe is courtesy Angela Murray. It compliments fish tacos really well.

5 ears corn, shucked
1/2 cup small-diced red onion (1 small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup chiffonade fresh basil leaves (directions follow)

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. (Yes, you can use leftover, cooked and cooled corn.)

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature. Makes about 4 or 5 servings.

To make chiffonade: Stack basil leaves, then cut across the stack to make small “ribbons.”

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Shrimp Scampi

May 6, 2008 — Leave a comment

Mark gave me this recipe & I thought it was pretty unique what what was written in the e-mail describing how his friend got ahold of this one:
“Guys, I received this recipe from an ex FBI agent who is recently dying who worked with my Father-in-Law. I’ve been using this recipe for many years now at xMas time (and in an Italian family, that is major!). It is that good. Use good quality, fresh ingredients and you won’t be disappointed. Enjoy. ”

Ingredients:

¾ LB. Shrimp
6 TBLS Butter
1 TBLS Minced Green Onions
1 TBLS Olive Oil
4 – 5 cloves of garlic pressed
2 tsp Lemon Juice
¼ tsp salt
2 TBLS Minced Parsley
¼ tsp Grated Lemon Peel

Method:

Combine Butter, Green Onions, Olive Oil, Garlic, Lemon Juice, salt and cook over medium heat until bubbly. Add Shrimp and cook until desired doneness (don’t overcook). Add Parsley and toss lemon Peel, immediately remove from heat.
Makes 4 servings.

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Mama Bianco’s Spaghetti Sauce

May 6, 2008 — Leave a comment

Ingredients:

1lb   Ground Beef
½ lb Ground Veal
(6) Italian Sausages (hot or sweet)
½ lb Mushrooms of your choice
(1) Large Can Tomato Sauce
(1) Can Tomato Paste
(8) Cloves Garlic
(1) Onion, diced
(1) Bulb Fennel
(2) Bay Leaves
1 TBSP Oregano (fresh if you have it)
1 TBSP Basil   (fresh if you have it)
Salt and Pepper to taste
Method:
Brown beef, veal and sausages in sauce pan. Drain, set aside. Cut sausages into ½ in. pieces.  Sauté’ onions and mushrooms in a good olive oil until tender.  Add can of tomato sauce, tomato paste, garlic and meats to pot with enough water to make good sauce. Trim fennel bulb top and bottom and add whole to sauce. Add bay leaves and herbs to sauce. Simmer for up to 3 hours. Remove bay leaves and fennel before serving. Serve with any good pasta especially heavy ones like farfalla, linguine, and rotini.  Pass the parmesan and Romano cheeses

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Mexican Meatball Soup with Rice & Cilantro

May 6, 2008 — Leave a comment

This is one of my favorite soups. Holly Olson is credited with finding it. If you want a good sense of it’s aroma Adam Eshenroder’s fleece jacket is drenched in the smell, 2 Months & 4 washes later, I think it’s now a part of the jacket.

Ingredients:

2 tablespoons olive oil
2 3/4 cups chopped onions
4 garlic cloves, minced
2 small bay leaves
5 14 1/2-ounce cans beef broth
1 28-ounce can diced tomatoes in juice
1/2 cup chunky tomato salsa (medium-hot)
1/2 cup chopped fresh cilantro
1 pound lean ground beef
1/4 pound bulk pork sausage
6 tablespoons yellow cornmeal
1/4 cup whole milk
1 large egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin1/2 cup long-grain white rice
Method:

Heat oil in heavy large pot over medium-high heat. Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; sauté 5 minutes. Add broth, tomatoes with juices, salsa and 1/4 cup cilantro; bring to boil. Cover and simmer 15 minutes.

Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, then remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in medium bowl. Mix well. Shape meat mixture by generous tablespoonfuls into 1- to 1 1/4-inch balls. Add rice and meatballs to soup and bring to boil, stirring occasionally. Reduce heat, cover and simmer until rice and meatballs are tender, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls and serve.

Makes 6 to 8 (main-course) servings.

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Feijoada

May 6, 2008 — Leave a comment

This stew is best prepared over slow fire in a thick clay pot. The final dish has the beans and meat pieces barely covered by a dark purplish-brown broth. The taste is strong, moderately salty but not spicy, dominated by the flavors of black bean and meat stew. In Brazil, feijoada is traditionally served with rice, and accompanied by chopped refried collard greens (couve mineira), lightly roasted coarse cassava flour (farofa), and a peeled and sliced orange. Other common side dishes are boiled or deep-fried cassava, deep-fried bananas, and pork rinds (torresmo). A pot of hot pepper sauce is often provided on the side

This recipe is courtesy Julie Beck.

Ingredients:

1 bag dried black beans
1-2 frozen chicken breasts, whole kielbasa, cut into pieces
1 large onion chopped
2-3 glarlic cloves, chopped
salt and pepper to taste

Method:

Rinse and sort beans.  Cover with 2 inches of water and let soak over night, if you have time.  Drain and rinse beans; put in crock pot and cover with water.  Add onions, peppers, garlic, meat and cover.  Cook all day on high, until beans are soft and meat falls apart.  Add water through the day if necessary.  Serve over rice with finely chopped tomatoes and onions in an oil vinegar dressing mixed with salt and pepper.

Heidi (Julie’s daughter) says that you do not have to use the crock pot,  she typically uses the stove at lower temperatures until the beans are soft.  You can also use other meats, like pig ears too.

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Hot Turkey Sandwiches With Sherry Gravy

May 6, 2008 — Leave a comment

Ingredients

8 1/4-inch-thick turkey breast scallops (each about 2 1/2 ounces)
3 tablespoons chopped fresh sage or 3 teaspoons dried
1/4 cup (1/2 stick) butter
3 large green onions, thinly sliced
2 tablespoons all-purpose flour
1 14 1/2-ounce can low salt chicken broth
1/3 cup cream Sherry
4 1/2-inch-thick diagonal slices sourdough bread (each about 5×3 1/2 inches), lightly toasted, buttered

method:

Sprinkle turkey with half the sage, salt, and pepper. Melt butter in heavy large skillet over medium-high heat. Add 4 turkey scallops and sauté until lightly browned and cooked through, about 1 1/2 minutes per side. Transfer to plate. Repeat with remaining 4 scallops. Add green onions to skillet and sauté 1 minute. Sprinkle with flour; stir 1 minute. Gradually mix in broth and Sherry. Increase heat to high and boil until gravy thickens, whisking constantly, about 2 minutes. Add remaining half of sage. Reduce heat to low. Return turkey and any accumulated juices to gravy; simmer 1 minute to heat through. Season with salt and pepper.
Place 1 bread slice on each plate. Top each with 2 turkey scallops and gravy.

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