Category Archives: Recipes

Pulled Pork in the Smoker

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During the winter months I resort to using either my oven or my slow cooker for pulled pork …. mainly because we don’t have an outdoor space where we can use our electric smoker and still have it be under cover.  Whenever the opportunity is available though, this is the way to go.  When I am operating the smoker I like to make good use of that smoke and utilize the space, so I often do a pork roast as well as a chicken.  After trial and error, this pulled pork is the best!  Pile soft buns with the meat, some creamy cole slaw and a few pickled onions – serve with potato salad and green salad and this meal is a winner.

Pulled Pork

 

BRINE:

  • 8 ounces (3/4 cup) molasses
  • 12 ounces pickling salt
  • 2 dried chipotle chiles
  • 2 quarts bottled water

6-8 pound pork shoulder (or Boston Butt as it is known in some areas)

It is best to weigh the salt.  Pickling salt, by ounce, is not as “salty” as a table salt by either weight or measuring cup.

RUB:

  • 1 tsp whole cumin seed
  • 1 tsp whole fennel seed
  • 1 tsp whole coriander
  • 1 tbsp Mexican chile powder
  • 1 tsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp paprika

Using a spice grinder (or mortar & pestle) finely grind the cumin, fennel and coriander seeds.  Add the rest of the spice powders and blend well.

Heat ½ of the water, add molasses and salt.  Simmer just until the salt has dissolved and stir in the rest of the water along with the chipotle chiles.  When mixture has cooled, put in a container suitable to go into your fridge,  add in the pork and make sure it is submerged in the liquid, adding more water if necessary in order to cover.

Brine at least 12 hours.  Remove from liquid, rinse well and pat dry.

Using kitchen gloves (rub adheres best if you do) vigorously rub the pork with the spices.

Smoker ready pork and chicken

Heat your smoker to 250, and place pork on a rack.  Start testing the pork for temperature after 7 hours.  Once it has reached 190 (yes, I know that seems high) it is done.  Here is the key part – tightly bundle the whole thing in a tin foil pack, not allowing any steam to escape and let it sit for at least an hour.  This will allow the moisture within the pork to redistribute and make for the most tender, flavourful pork ever!

A simple coleslaw recipe works best for piling on top of the pork – try Jean’s coleslaw on this site, and add a few pickled onions (also on this site).

 

 

Lemon, Shrimp & Spinach Pasta

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This makes a very quick dinner, fresh and delicious.

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Ingredients
For the lemon oil:
1/2 cup warm extra-virgin olive oil
1 lemon, zested (in wide strips)

For the pasta:
1 pound linguine pasta
2 tablespoons olive oil
2 shallots, diced
3 garlic cloves, minced

1 cup sliced zucchini
16 ounces frozen shrimp
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces spinach (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley

Optional:  1/2 – 1 tsp chile flakes & 1 tbsp butter

 

For the lemon oil:
Combine the olive oil and the lemon zest in a small bowl and reserve.
For the pasta:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.
Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add zucchini and saute until just tender.  Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, chile flakes, butter, salt, and pepper. Toss to combine. Turn off the heat and add the spinach.  Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately. (dusted with parmesan if you like)

Basic Dinner Rolls

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Dinner Rolls

Making fresh yeast dough dinner buns might take a little time, but it is so worth it!  The house smells great, the effort is minimal and the pay off at dinner time is an added bonus.

  • Recipe yields about 12 dinner rolls, easily doubles if you are feeding a group or want leftovers!
  • 2 to 2-1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 packet quick or rapid rise yeast
  • 1/2 teaspoon salt
  • 1/2 cup milk 
  • 1/4 cup water
  • 2 tablespoons butter 

Combine 3/4 cup flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Combine milk, water and butter in a small saucepan (or microwave safe bowl).  Heat until very warm but not hot to the touch  (120° to 130°F.  Butter won’t melt completely). Add to flour mixture.

Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in just enough remaining flour so that the dough will form into a ball.

Knead  on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.

Cut dough into 12 equal pieces; shape into balls using your hands. Place in greased  8-inch round or square pan.  Cover with towel; let rise in warm place  until doubled in size, about 30 minutes .

Bake in preheated 375ºF oven for 20 minutes or until golden brown. Remove from pan by running a knife around the edges and invert onto wire rack; brush with additional melted butter, if desired. Serve warm.

Asian Marinade for Chicken or Pork

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Asian Marinade for Chicken or Pork

 

I love the balance of flavours in this marinade, it just has the right amount of sweet, heat, sour and salt …. and caramelizes perfectly on the grill.  I find it works really well on pork chops or chicken thighs but I’m sure it would be great on just about anything.

1/4 cup vegetable oil

2 tbsp brown sugar

2 tbsp rice vinegar

1 tbsp minced ginger

1 tbsp Sriracha sauce

1 tbsp chile garlic paste

2 tsp sesame oil

3 cloves garlic, minced

zest & juice of 1 orange

juice of 1/2 lime

Make enough marinade for 8 pork chops or 12 chicken thighs.

Garnish:  lime, roughly chopped cilantro and green onions.

Place all marinade ingredients in food processor and give it a good whiz.  Pour half of it in a ziplock bag with meat and reserve the rest.  Give the meat a massage and allow to marinade for 30 minutes at the least and up to 8 hours.

Put reserved marinade in a small sauce pan and cook over moderate heat until reduced and thickened.

Heat grill, and grill meat, brushing with the reduced marinade.

 

 

Mexican Chopped Salad

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Leafy green saladThis is the best, most refreshing light and lively salad dressing whenever you are having a Mexican style meal – salad may not be something often on a Mexican comida menu, but we usually want a bit of a green, fresh vegetable element on our dinner table!

We love this as a salad dressing on a variety of greens, but also fabulous on an assortment of chopped vegetables, i.e. jicama, cucumbers, radish, red onion, carrot … you get the idea!

¼ cup fresh lime juice
2 tablespoons honey
½ teaspoon cumin
1 clove garlic
½ teaspoon salt
2 tablespoons canola oil
2 tablespoons extra virgin olive oil
freshly ground black pepper
taste and add salt if needed

Blend all ingredients well and dress your salad only when ready to serve.

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Lamb Meatballs with Tomato Olive Sauce and Mint

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lamb meatballs

 

These meatballs are tender and delicious – the sauce is rich and that mint sauce is a perfect taste to brighten it all up. If you aren’t a big fan of lamb, then use minced pork.

You could buy lamb merguez sausage to make these meatballs, but if that isn’t available to you, this is an easy fix and tastes amazing.

1 pound lean ground lamb

1 tsp salt

1/4 tsp fennel seeds

1 tsp ground cumin

1/2 tsp cinnamon

1/2 tsp ground coriander

1/4 tsp turmeric

3 cloves minced garlic

2 tbsp harissa

1 tbsp tomato sauce

Grind salt and fennel together until smooth, then add the rest of the spices and stir together.  Add in garlic, harissa and tomato sauce to make a paste.  Lightly toss paste with ground lamb, until well blended.

For the best flavour, allow to sit over night but they are great if made into meatballs right away too.

Form balls about 1″ in diameter.  Heat oil until shimmering, then cook meatballs until just crispy on the outside and

 

Meanwhile ….. on roasting pan in moderate oven (375) toss in olive oil:

3 tomatoes, chopped

1 onion, chopped

3 garlic cloves

1/2 cup black olives

 

Roast until vegetables are tender, and blend with enough olive oil to make a smooth sauce.  Season to taste with salt and pepper.

Toss meatballs with tomato sauce and serve with mint sauce.

Mint Sauce

Blend fresh mint leaves with a drizzle of honey, freshly squeezed lemon and olive oil just until smooth – season to taste with salt.

Cinnamon Bun Dough

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Warm from the oven, these cinnamon knots are guaranteed to make your home smell amazing.

 

Warm, cinnamon buns, fresh from the oven oozing cinnamon and butter are a real wintery treat.  When the girls were growing up, their favourite way to use this dough was in cinnamon knots.  So much fun when my darling granddaughters Sloan and Stella are now in the kitchen helping!  I love it.

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These little sweeties love helping Nana in the kitchen, and it is even more fun for Nana – never too young to learn how to make a great sweet yeast dough.  They are already well versed in making pizza dough!

Scald 1 cup milk

Pour into a bowl, adding 1/3 cup sugar, 2 tsp salt, 1/2 cup butter

Stir until the  butter has totally melted and the sugar and salt have dissolved.

Meanwhile ….., dissolve: (I use my kitchen aide stand mixer for this part)

1 tsp sugar in 1/2 cup lukewarm water

Stir in 1 tbsp (or 1 envelope) yeast

Let sit for 10 minutes to allow the yeast to bloom.  Stir and add milk/butter mixture.

Add 1 beaten egg, followed by 2 cups unbleached flour.

Stir and knead until mixed well – slowly add another 2 cups flour.  You may need to do this by hand at this point.  Knead well until the dough is soft.  It may take up to another cup of flour to get to this point and not have the dough too sticky.

Turn into a greased bowl, cover and allow to rise in a warm spot until doubled.

Tip dough onto lightly floured surface.

At this point you have a few options:

a) Cut dough into 24 equal pieces:  Set up 2 bowls, one with melted butter and the other with mixed 1/2 cup white sugar and 1 tsp cinnamon.  Dip each piece into first the melted butter, then the sugar mixture before tying into a knot and placing in a greased muffin tin.

b) Roll dough out into rectangle, brush generously with melted butter, and sprinkle over first cinnamon, then brown sugar.  Starting on the long side, roll up, leaving cut side down.  Cut into 1″ pieces and set on greased baking dish.

c) Using same method as b, once you have the rolled cinnamon buns, do not cut – instead join the ends into a circle, pinching well together.  Set onto a greased baking sheet.  Then – take scissors and snip about 2/3 of the way through all the way around.  Once you have made it around the circle, gently twist each bun to lay flat while staying attached in the middle.

Whatever method you use – now allow the dough to rest and rise again – about 30-40 minutes.

Bake at 350 for 20-25 minutes, just until golden brown.

 

 

 

Guanajuato

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Tuesday morning it was time to leave San Miguel de Allende and move on to Guanajuato.  That trip turned out to be pretty simple!  We walked out our door, dragging our suitcases and walked down to the main drag, literally 7 minutes (down, 15 back up Vivi says).  We flagged down a taxi to take us to the bus station, but then asked him how much to take us directly to Guanajuato … 600 pesos and the deal was made.  Off we went.  Things were super easy until we got into Guanajuato and it became apparent that our driver had never been into the big city of Guanajuato.  Thankfully he had no problem flagging down any and all pedestrians to ask for directions to “Teatro Principal”.  Eventually, many tunnels later, we found it, much to his relief but I think he was a bit worried about getting out of the maze.

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Strangely enough, the last time Grant and I were in Guanajuato, we were also dropped off at Teatro Principal by the taxi driver.  That time we argued with him that it was not our address, and after much gesticulation, we understood that our driver could NOT drive to the destination, this was as far as a car could go.  Pretty funny this time when the same thing happened, and we were met by our hosts in order to walk up and up and up.

Guanajuato is built with most of its road system underground, in tunnels that were formerly underground rivers.  Above ground there are very narrow streets, single lane with SUPER skinny sidewalks, single file if you are thin.  I don’t know how anybody builds a house here, or even buys a new fridge.  Very few roads, with all the houses built up on the hillsides, and only narrow pathways or stairs to get to them.

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We took a few photos of our path down to the centro, just so we could find our way back through the maze!

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This is the University of Guanajuato – 25,000 students here really give the whole area that student buzz.

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The view from our balcony at Guanajuato.

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I think we have certainly had our fair share of odd things to check out in Mexico, but this was right up there in bizarre stuff …… We went to the mummy museum.  The first mummy dug up was in 1865, and there are more than 100 remains on display. Authorities were shocked to find not skeletons, but mummified bodies, complete with clothing and shoes intact. Somehow the lime in the soil kept these mummies preserved.

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Just weird.

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The buildings are colourful, and just beautiful – every street is so pretty.  A really clean city as well.

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Pretty much the first order of business when we get to a new location is to purchase fresh tortillas – ready for breakfast.

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The streets are lined with sculptures.

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After our long hike UP UP UP to the mummy museum we stopped for a coffee, hot chocolate and pastry ….. Wilson was a little disconcerted to realize that glass in the floor beside him was a view of the tunnels and road system below the city.

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Our living room (salon) in Guanajuato, and yes, another night of salsa and guacamole before going out for dinner.

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Basilica interior – the churches are often very ornate, but this was incredible. . . chandeliers everywhere and absolutely stunning.  A real sense of the wealth behind the Catholic church, yet incredibly peaceful.

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I know, I can’t get enough of the house colours around here …. but I think it might be time to paint my kitchen this shade of blue!

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I love the way each little neighbourhood has its own courtyard for socializing.  The further away from the centro that you get, the quieter it will be.

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We went to Diego Rivera’s home, where he lived in his early years.  It has been restored beautifully and not only houses much of his own work, but two of the floors are used as art galleries.

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Honestly, sorry, can’t remember the name of this artist, but impressionist art is a bit lost on me ….

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However, this one of his we both loved.

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One floor was devoted to photographs of life in Angola, and these photos were so captivating I just couldn’t believe it.

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These would have made amazing prints to purchase and take away, but there weren’t any for sale.

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There is simply no reason to be hungry in Mexico – without looking too hard it is easy to find a vendor selling cut up fruit and vegetables – sprinkle on a bit of chile, lime and salt and find yourself a park bench to sit on.  Those are plentiful too!

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We made it to the top of the look out – a monument to El Pipila overlooking Guanajuato – quite a steep climb.  We had planned to take the funicular (tram) but it wasn’t working.

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I’m really hoping that one of the many photos I have taken of this picturesque city will turn out well enough to be enlarged and hung on a wall – it is truly one of the most beautiful cities.

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Waiting for our “comida” – the mid day meal is the most economical way to eat in Mexico.  This four course meal is usually around 70-90 pesos and is pretty much always a great idea.  Today turned out to have a bit of a surprise …. one of the words in the first choice was unfamiliar to me.  I did recognize tomato, peppers and onions so I thought it might be a vegetable dish, and since I knew the next course I was choosing was pork, we went with that.  Sure, there were a few of those vegetables in there ….. but it was mainly cut up weiners!!!

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Really??  says Vivi …… these last few steep steps into our home almost do her in …..

 

On Thursday morning we say Hasta la vista to Guanajuato and fly from Leon to Puerta Vallarta, and from there to beach life at Chacala, where Casa Monarca awaits us …..

 

Oatmeal Pecan Chocolate Chunk Cookies

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I think these might be my new favourite cookie. I usually go for a crisper cookie, but these are soft and chewy and absolutely delicious.  Now that Stella is celiac, I’ve made these with only one change. Using gluten free flour blend did the trick perfectly, and they are now ready for horse show weekend!

Deliciously soft and chewy

Deliciously soft and chewy

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2 cups all purpose flour
1 cup quick rolled oats
1/2 cup fine coconut flakes
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp kosher salt
1 cup brown sugar
1/2 cup white sugar
2 sticks unsalted butter, at room temperature
2 eggs
1 tsp vanilla extract
1/2 cup dark chocolate
(We really like a fine bit of chocolate throughout, so we grated it, but if you like it a bit chunkier, just roughly chop it)
1 cup pecans, chopped
large flake sea salt for garnish

Preheat the oven to 350

Combine dry ingredients in a small bowl … Flour, oats, coconut, baking powder, cinnamon and kosher salt. Stir well to combine.

In large mixing bowl cream butter with the 2 sugars. When this is light and fluffy add the eggs one at a time, beating well after each. Add vanilla.

Add the dry mixture to the egg mixture until well combined. Stir in pecans and chocolate.

Roll into 2″ balls and place on cookie sheet, about 2″ apart. Gently press down slightly.

Bake at 350 for 13-15 minutes.

The minute they come out of the oven, quickly toss on a bit of sea salt for garnish.

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Makes about 4 dozen cookies.

Going into the oven, these were a little softer than with traditional flour, so I didn’t flatten them at all.

As you can see by the crumbs under the cooling rack, they were a bit more crumbly but otherwise just perfect.

Beef Short Ribs in Cinnamon Red Wine Curry

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Be prepared for the whole house to smell amazing for a couple of days after you prepare this specialty. I particularly love it in the fall or winter when it also seems to help warm the house….

Don’t be alarmed by what may look like a lengthy list of ingredients, most are items in the pantry anyway, and if not – try out something new and find more ways to use it.

Topped with fresh, fragrant cilantro this rich curry will make you feel like a super star.

Topped with fresh, fragrant cilantro this rich curry will make you feel like a super star.

2 tbsp ghee (or butter (ghee is clarified butter)
1/4 cup vegetable oil
1 tbsp cumin seeds
2 large onions, finely diced (you should get about 2 cups)
10 cloves garlic (yes, really)
1 cup pureed fresh tomatoes (in the winter feel free to use canned)
1 tsp ground fenugreek seeds
1 1/2 tbsp ground cumin
1 tsp turmeric
1/2 tsp cayenne pepper
1 1/2 tbsp mexican chili powder
1 whole piece cinnamon bark (about 3″ long)
5 cups chicken stock
1/2 cup red wine (make sure to use one you would be happy to drink!)
2 1/2 pounds beef short ribs

Use a large pot for this, with a heavy bottom.

Melt ghee or butter on medium heat. Once melted add oil and cumin seeds. Let seeds sizzle for about 30 seconds, then add onions. (Your house smells amazing already, doesn’t it?)

Take your time with the onions – part of the rich flavour in this dish is from allowing the onions to get nice and browned, slowly. Once they are a rich gold colour add the garlic and sauté until the garlic is a golden brown also. The longer the onions spend slowly getting dark the more rich flavour the curry will have.

Take your time and allow these onions to deepen in colour and caramelize enough to bring out their sweetness.

Take your time and allow these onions to deepen in colour and caramelize enough to bring out their sweetness.

Reduce the heat to low and add tomatoes, fenugreek, cumin, turmeric, cayenne, chili and cinnamon bark. Stir well and slowly increase heat to medium. Allow to cook until the ghee starts to separate from the tomato mixture (you will notice pockets of clear liquid on top).

While your onions are happily cooking, organize the rest of the ingredients so that you are ready to add them all at once - makes everything so much easier.

While your onions are happily cooking, organize the rest of the ingredients so that you are ready to add them all at once – makes everything so much easier.

Stir in red wine and chicken stock – bring to a boil. Allow to cook, stirring enough so that it doesn’t stick, until once again the ghee separates from the mixture.

Add short ribs, stir, cover and allow to simmer for about 4 hours.

NOTE – the cinnamon is meant to be subtle in this recipe … just a hint of it. While it is cooking, if you notice a strong cinnamon scent, remove it from curry, it has done the job.

At this point, I have also put the curry into the oven and just forgot about it for that time, while the house simply became more inviting …

Professional chefs and equipment probably get this ready for the simmer in 20-30 minutes, but it always takes me an hour to develop that colour in the onions and complete the prep stage.

Sprinkle with fresh cilantro and serve with basmati rice. A perfect dish to accompany this? My roasted tandoori cauliflower with mint & cilantro sauce.

For an impressive presentation, roast the cauliflower whole with the cilantro & mint sauce to serve. If you want the cauliflower to roast quicker, and really just want to get it on the table, simply cut cauliflower into florets and roast. Florets may take about 20-30 minutes to roast depending on the size. Only cook them long enough to be fork tender.

For an impressive presentation, roast the cauliflower whole with the cilantro & mint sauce to serve. If you want the cauliflower to roast quicker, and really just want to get it on the table, simply cut cauliflower into florets and roast. Florets may take about 20-30 minutes to roast depending on the size. Only cook them long enough to be fork tender.

This curry is beyond delicious. If you want to make it a vegetarian dish it is easy enough to do – use all vegetable oil to sauté the onions and replace chicken stock with vegetable stock. When it comes time to nestle the short ribs into the stock just substitute ribs with any of your favourite vegetables. If you are using root vegetables that take a long time to cook go ahead and put them into the curry early. If using vegetables that take less time, put them in the curry closer to the end of the cooking time.