Category Archives: Beef and Pork

Tomatillo Corn Salsa/Relish

Posted on by
Reply

Are you wondering what to do with a prolific crop of tomatillo plants??  We make lots of Salsa Verde to can for the winter months, and love it in a fresh cilantro salsa also, but this dish is incredibly good – serve with taco chips or as we did – over grilled steaks that have had an ancho chile rub applied before grilling.  It would be equally tasty served with grilled chicken or fish.  My husband loved it just as a salad!  

8 medium tomatillos, husked and chopped

2 tbsp red onion, finely diced

1/2 jalapeno – seeded and diced (use the seeds if you like it really spicy, but taste before adding them!)

3/4 cup of corn, removed from cob (for extra flavour grill the corn first!)

juice of 1 lime

2 tbsp olive oil

Combine all ingredients and toss to blend.  Taste for seasoning and add salt and pepper as necessary – you won’t believe how fresh and delicious this is.

Burgers Mexicana

Posted on by
Reply

I love making burgers that pack lots of flavour into every bite.  These are guaranteed to do just that! The addition of chipotle aoili makes anything have a hint of Mexican flavours.  Feel free to add a bit of minced chipotle pepper to the burger mix as well if you like to kick the heat up a bit.

1 pound ground lean pork

1 pound ground chorizo sausage or spicy italian sausage meat

1/4 cup minced fresh herbs – basil, oregano, rosemary and parsley

2 garlic cloves, minced

1/4 cup finely sliced chives or green onions

1/2 cup monterey jack or havarti jalapeno cheese, grated

Gently toss just until ingredients are blended well and form into patties.  If you place them on a cookie sheet in the freezer for a while they will hold their shape much easier on the grill.  When you put them on the grill, gently place them on an oiled grill (or lightly oil the burger) and do not move until they have formed up.  Rotate for nice grill marks.  Flip when they are able to hold their shape, and cook through.

Grill:  avocado slices, tomato slices and onion slices

Grilling tomato and avocado slices is easier than you think – and for any vegetarian in the crowed – just use portabello mushrooms!

Chipotle Aioli:  Mix 1/2 cup mayonnaise with 1 minced chipotle pepper (in adobo sauce), 1 tbsp sliced green onions and 1 tbsp fresh lemon juice -season to taste with salt and pepper

To serve burgers:  Grill buns, then spread the both halves with the chipotle aoili – place bun on bottom bun and pile it up with the avocado, tomato and onion slices – simply divine!

Dukka

Posted on by
1

Ready for serving

Dukka/Dukkah?  You say Dukka?  What the heck is that???  It is a blend of Middle Eastern spices that you can use in so many ways.  I like to keep a jar of it on hand.  If you have unexpected guests get it out with some good olive oil and a chunk of bread and you have an appetizer ready.  

Use it as a rub on meats before grilling, blend it with some oil and vinegar for an instant salad dressing, mix it with good mayonnaise and you have a fantastic spread for sandwiches, burgers or a dip for vegetables – the possibilities are endless.

2/3 cup almonds

1/3 cup hazelnuts

2 tbsp sesame seeds                

4 tsp chili powder

2 tsp turmeric

1 tsp onion salt

1 tsp celery salt

1 tbsp cumin seeds

1 tbsp coriander seeds

cayenne pepper to taste

Toast almonds on baking sheet until golden brown and set aside

Toast hazelnuts until golden, then rub in a dish towel to remove most of the skin

Toast sesame seeds until golden

Lightly heat cumin seeds and coriander seeds just until fragrant

When everything has roasted/toasted and been prepped allow it to cool – then pulse in food processor (or use a mortar and pestle) until you have a powdery mixture with the occasional chunk of nut left for texture.

To serve as an appetizer just cut up chunks of bread into bite size pieces and set out 2 bowls – one of oil, and one of dukka.  Dip bread into the oil, then into the spice.  

Your first taste might have you puzzled, but wanting more – next thing you know – addicted!

Amazing – Simply Amazing – Baby Back Ribs

Posted on by
4

These ribs are fall off the bone tender but so full of taste that you need to account for one whole rack per person – even more for big eaters!  Make sure to serve with plenty of napkins – this will quickly become your family rib recipe.

Pile of heap of grilled ribs on a platter and watch them come running!

RUB

  • 1 cup dark brown sugar
  • 3 tbsp kosher salt
  • 1 tbsp dry mustard
  • 1 tbsp ground fennel
  • 1 tbsp freshly ground black pepper
  • 1 tbsp cayenne pepper
  • 1 tbsp sweet smoked paprika

BBQ SAUCE

  • 1 tbsp butter
  • 1 small onion, minced
  • 3 garlic cloves, minced
  • 1 1/2 tsp dried thyme
  • 1 cup ketchup
  • 1/2  cup cider vinegar
  • 2 tbsp molasses(regular or Pomegranate)
  • 1 can or bottle beer
  • 1 cup beef broth
  • 1/4 cup hot sauce
  • 2 tbsp of the rub mix
  • zest & juice of 1  lemon or lime (use half at first)
  • 4 tbsp maple syrup
  • 4 tbsp soya sauce
  • Optional- dried chipotle or poblano pepper

4 racks pork baby back ribs, membrane removed

In small bowl, combine rub ingredients.  Place rib racks (whole) on 2 large rimmed baking sheets, and rub all over with seasonings, patting into meat.  Cover with foil and refrigerate overnight. (I’ve done it all same day with great results)

Pour off any liquid and bake at 250 for at least 3 hours, until meat is tender, but not falling off bone.  (keep covered with foil)

Meanwhile, in saucepan, melt butter, add onion, garlic and thyme.  Cook until onion is very soft.  Add the rest of the ingredients and let simmer quite a while, until very thick.  Continue tasting until you get a nice hit of flavor.

 

Grill or broil ribs, basting with sauce.  To serve, cut in between each rib and mound on platter.  Sprinkle with green onions, cut on diagonal.  Serve with extra sauce for dipping and lemon wedges – a generous squeeze right before sinking your teeth into these will just make them burst with flavour.

Note: start with half the lemon or lime, it’s hard to correct if it’s too “citrusy”

 

Mexican Version: 

If you’ve picked up smoky mezcal in Oaxaca use 1/2 a cup in place of the beer!

add 1 tsp each:

Ancho chile powder and Mexican chile powder to both rub and bbq sauce and 1 minced chipotle chile to the BBQ sauce

Roasted Pork Shoulder and Cherry Tomatoes

Posted on by
Reply

Image

This spice rub may taste strong initially but once it has roasted on the pork, you will have a hard time getting it carved with all the fingers trying to grab pieces of the crusted edges!  A great way to serve pork to a crowd – so tender and juicy.

1 tbsp plus 1 tsp coriander seeds

2 tsp fennel seeds

2 tsp whole black peppercorns

1/2 star anise pod

4 garlic cloves, crushed, plus 1 teaspoon finely chopped garlic

1 tbsp kosher salt

1/4 cup extra-virgin olive oil

One 4-5 pound boneless pork shoulder roast

2 cups dry red wine (make sure it is good wine – good enough to drink!)

2 pints cherry tomatoes or small late-season tomatoes, halved

1 teaspoon finely chopped lemon zest

1 tablespoon plus 1 teaspoon chopped flat-leaf parsley

2 tbsp bread crumbs, lightly toasted

In a spice grinder, grind the coriander, fennel, peppercorns and star anise to a fine powder. Transfer the spices to a bowl and stir in the crushed garlic, salt and 2 tablespoons of the olive oil. Rub the spice mixture all over the pork shoulder roast, wrap it in plastic and refrigerate overnight.

Unwrap the pork and let it return to room temperature before proceeding.

Preheat the oven to 300°. Set the pork shoulder on a rack in a medium roasting pan. Pour the wine into the pan and roast the meat for about 4 hours, until an instant-read thermometer inserted in the center registers 180°.

Transfer the pork to a carving board, cover loosely with foil and let rest for about 15 minutes. Turn oven up to 375

While the pork rests, toss the cherry tomatoes with the remaining 2 tablespoons of olive oil and spread them out on a rimmed baking sheet. Roast for about 20-30 minutes, just until soft.

In a small bowl, stir the chopped garlic with the lemon zest, bread crumbs and parsley. Thinly slice the pork and sprinkle with the parsley mixture. Serve with the roasted cherry tomatoes.

Seafood Paella

Posted on by
Reply

The seafood paella is so versatile, and can easily be transported between economy and luxury depending on what type of seafood you use.  This version is top of the line!  Nothing but delicious fresh shell fish, and  some chorizo sausage for that little bit of heat.

Preheat oven to 350

3 tbsp vegetable oil

1 small red onion, finely diced

2 garlic cloves, minced

2 1/2 cups rice

2 wine cured, dried chorizo sausages, sliced

4 cups chicken stock (hot)

1 tbsp saffron threads

1 tbsp each chopped basil and oregano

1 tsp turmeric

10 scallops

10 prawns (in shell – deveined)

10 clams

10 mussels

2 small lobster tails, split lengthwise

1/2 cup whole black olives

1/2 cup quartered artichokes

1/4 cup minced sun dried tomatoes

6 thin slices each – red, yellow, orange and green peppers

2 lemons

2 tomatoes

scallions (green spring onions)

parsley

In paella pan (or other flat saute pan that can go in the oven) heat oil and saute onion until soft, add garlic and chorizo sausage.  Stir briefly then add dry rice.  Toast rice lightly and continue to stir.

Add saffron threads, turmeric and herbs to chicken stock.

Add chicken stock one cup at a time to rice mixture, allowing rice to absorb liquid before adding more.  Once you have 3 cups chicken stock introduced and the rice is starting to soften, add the artichokes, sun dried tomatoes and olives.  Stir well, and gently nestle the seafood in – pushing the shells deep into the rice so that it is almost covered.  Reserve the lobster tails to arrange last.  At this point most of the liquid should have been absorbed so you can add the last bit of chicken stock.  Arrange the strips of colored peppers in a pinwheel on top of the paella – cover with tin foil and allow to finish in the oven – about 20-30 minutes.

While paella is in the oven, diced the tomatoes and warm gently in a saucepan.

Test for doneness with a fork – gently scoop out some rice and if it is cooked through take a peek to make sure your shells have opened – this should be all the cooking time the fish needs.  The shells are incredible when they fill with the rice mixture hiding the little nugget of a clam or mussel.

Remove from the oven, pile your cooked tomatoes in the center of the dish, and scatter parsley and green onions over top.

Make sure to serve with lemon wedges – encourage everybody to squeeze lemon on their serving – it really brings out the flavour.  Have a spare empty bowl at the table for all the shells.

Chipotle Chicken

Posted on by
2

Once upon a time, I had a Spanish Tapas Bar … strangely enough (to me anyway) one of the most requested dishes was the chicken livers in Chipotle Cream.  When we started to provide this dish with your choice of chicken liver, chicken breast, chorizo sausage, and even prawns or scallops, it really took off!  This version uses chorizo sausage and chicken breasts but it is so versatile you can use whatever you like once you have the chipotle cream made.

2 chicken breasts – sliced into bite size pieces

2 wine cured, dried chorizo sausages

3 tbsp butter

1 1/2 cups heavy cream

1 tbsp chicken stock concentrate

3 garlic cloves

2 chipotle chiles, in adobo sauce – minced

kosher salt and freshly ground pepper

scallions (green spring onion)

Melt butter, and saute garlic just until tender.  Stir in 1 minced chipotle chile and the cream.  Cook over moderate heat until sauce has thickened – taste for seasoning, and add more chipotle (if you like it a bit hot) and perhaps a bit of salt and pepper.  Like it?  If not loving it, add more chipotle!  Add sliced chorizo sausage and chicken pieces.  Let cook over moderate heat until sauce has thickened, developed a glossy rich look and the chicken is cooked through.  Garnish with thinly sliced scallions.

Serve with rice – or our favorite – paella!  The sauce is so delicious make sure to serve bread for dipping …

Mexican Seasoning – tacos or fajitas

Posted on by
Reply

This makes enough seasoning or rub for a few meals – use it on anything you want to barbecue, grill or saute.  We like to keep it on hand for so many purposes.  Add some to your favorite vinaigrette and you instantly have a salad with a Mexican twist.   Hayley and Mike perfected this one to create a well balanced flavour but you should experiment with the seasonings to make it your own.

3 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
1 tsp oregano
2 tsp sweet smoked paprika
2 tbsp cumin
2 tsp kosher salt
1 tbsp brown sugar
1 tbsp black pepper

(feel free to use ancho or chipotle chili powder for a richer taste)

Tonight this seasoning mix created some delicious fajitas for the family, but it is just as easily transformed into fantastic tacos – using the ground meat of your choice – and if you should crave vegetables it is marvelous with those too! 

Go ahead and try it your way …

Pork in Salsa Verde

Posted on by
Reply

This is so unbelievably good you will suddenly think … oh no, maybe we should keep it for ourselves and order pizza for the company tonight …. something I hear from my husband regularly … Seriously, not many ingredients, a bit of prep time at the start, and then nothing but relaxing while your kitchen smells so inviting.  

Preheat oven to 350 and get out a heavy bottom saucepan suitable for cook top as well as braising.  Total prep, and cooking time should be about 3 hours – give or take a bit as you like.

SALSA VERDE (Green sauce)                

1 pound tomatillos – husks removed

4 -5 whole serrano chiles (to your taste)

1/2 medium white onion, roughly chopped

2 cloves garlic

1 medium bunch fresh cilantro – tough stems removed

sea salt to taste  (and not much!)

PORK

2.2 lbs (1 kg) pork shoulder, or butt, cut into 2″ pieces

1/4 cup flour

salt

oil or lard

Honestly, I don’t often use lard, but in this case I think it just adds such a depth of flavour and gets such a crisp finish on the pork pieces that I think it is worth it.

PREPARATION

In a large pot of boiling water bring tomatillos, onions, chiles and garlic back to a boil.  Boil just until tomatillos begin to crack – watch carefully as you don’t want them to fall apart. Once they have started to crack scoop out all ingredients to your blender and reserve the cooking liquid in case you need to thin out your salsa verde.  I like to just leave it sit in my blender at this point to cool down – NEVER blend hot items unless you leave a spot for the steam to escape.

While the tomatillo mixture is cooling – prep your pork.

Toss pork cubes in a bag with flour and salt – shake as much flour off as possible and allow to sit.  In small batches of hot oil or lard (using the same saucepan you boiled the vegetables in) brown pork pieces on all sides, removing to a plate to keep warm while you work with the rest of the pieces.

Pour out the remaining oil or lard – again BE VERY CAREFUL with hot oil or lard.

Now that your tomatillo mixture has cooled down, blend it, adding some of the cooking liquid if you need to so it thins out a bit.  Once you have it blending – push the cilantro down through the lid opening – you want to blend it enough to have a liquid, but not so much you lose the color of the bits of cilantro.  Taste for seasoning and add salt if needed.

All chiles are so unique for the heat level – I like to add just 1/2 the whole cooked chile – seeds and all.  Then taste it, and if you like more heat go ahead and add it. IT IS SO MUCH EASIER TO ADD HEAT THAN REDUCE IT!  (Just ask my unsuspecting family – they often get handed a spoonful of something …”Here just taste this” … and then run for something to cool them down.)

Once you are happy with your salsa verde, pour it over the pork and place the whole thing in the oven to cook for at least 2 hours – check it at that point, adding more liquid as necessary and even turn the heat down if you need to.  By the time you eat it (I like to allow 3 hours total) the meat should be melt in your mouth tender and delicious enough for you to also wonder if you should feed your guests pizza…

Our Fathers Day Mexican Fiesta was perfect with this, Spanish Rice, Roasted Cauliflower, Asparagus with lime, feta and almonds, Nationalist Guacamole and Mexican Black Beans. – try it yourself!

Mexican Fiesta

Posted on by
Reply

Wow.  Sometimes I even surprise myself.  

Check out this Mexican Fiesta for Fathers Day …

Pork in Salsa Verde

Spanish Rice

Mexican Black Beans

Nationalist Guacamole

Roasted Cauliflower

Roasted Asparagus with lime, feta and almonds

It was amazing!  Try out the recipes and let me know what you think …