This works well with about half of a bone in pork butt. Use the bone to make a meat stock.
3-4 lbs pork shoulder/butt cut into large chunks stringy fat/skin removed
1 dried ancho ground
1 dried new mexico chili ground
1 dried cayenne ground
1 tbsp coriander seed ground
1 tbsp black peppercorn ground
2 tbsp sea salt ground
2 tbsp cinnamon
1 tbsp nutmeg
1 tsp clove ground
1 bay leaf
1 onion diced medium
4 garlic cloves chopped roughly
zest of 1 orange
4 cups meat stock
12 oz lager/ale
Combine ground chilis and spices and rub into meat. Let marinade for 12-24 hours. Put remaining ingredients and meat in a large stock pot. Bring to a boil and then stew on medium until all liquid has evaporated and meat shreds easily. Serve on corn tortillas with any assortment of toppings.
gravlax [ grahv-lahks ]: famous caribbean barbecue that takes advantage of the bountiful salmon schools that live in the region
Or perhaps a little further north.
1 pound fresh salmon filet skin on
3 tbsp sea salt
3 tbsp brown sugar
1/2 tsp ground black pepper
1/4 cup akvavit or other herbal liquor/botanical gin
fresh dill or other spice of choice
Mix dry ingredients together. Rub into filet all over and wrap in plastic wrap. place skin side down and then cover in fresh dill/spice. Pour liquor over and seal. Place a plate on top with 3-5lbs of weight and refrigerate 72-80 hours basting in the juices every 24 hours. Serve sliced thin with crackers and horseradish cream sauce.
Preheat oven to 350 degrees. Quarter the onion, then thinly slice one portion. Set aside sliced onion. Blend remaining onion with garlic, chile and ginger. Purée until fairly smooth, scraping down the sides of the bowl as needed. In a large, deep ovenproof skillet, heat the oil over medium. Add the cumin seeds and cook until lightly toasted, about 30 seconds. Add the onion mixture and salt, and cook, stirring occasionally, until the excess liquid has evaporated and the mixture is just starting to take on a golden color, 8 to 10 minutes. Add the beans and chile powder to the onion mixture, and mix well. Use a fork to mash a tablespoon or so of the beans against the side of the skillet to help thicken the sauce. Add tomatoes and garam masala to the beans, and mix well. Drizzle the top with cream then slide into the oven and bake, uncovered, until the sauce has thickened and the top is lightly browned, 30 to 40 minutes without stirring. Prepare the pickle: While the beans are baking, bring a small saucepan of water to a boil. Transfer 3/4 cup hot water to a small bowl. Stir in the sugar and salt until dissolved. Add the reserved onion slices to the boiling water in the saucepan, turn off the heat and, after 1 minute, drain the onion. Transfer the softened onion to the small bowl and stir in the vinegar. When the beans are ready, fish out the pickled onion slices and arrange on top, letting a few drops of the pickling liquid flick over the beans to season them. Garnish with cilantro and serve with hot rice, buttered toast or flour tortillas.
In a bowl whisk together the water and sugar until dissolved. Add remaining ingredients and mix well. Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice. Once the eggs cool, peel them under water. Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 4, and up to 8, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.
This is a basic brine for any firm flesh/low oil fish for smoking. This makes enough for about 1 lb of fish fillets. On how to smoke go here.
Basic Fish Brine
2 cups boiling water
1 dried ancho chili
1 dried new mexican chili
1 tbsp brown sugar
2 tbsp sea salt
1 star anise
5-7 juniper berries
Put chilis and spices in a pot. Cover with boiling water and let stand until peppers are soft, about 20 minutes. Remove peppers and use in salsa or sauce for finished fish. Add sugar and salt and bring to a boil until dissolved. Cool completely then brine fish for at least 4 and up to 10 hours. Rinse fillets and air dry on rack.
This is a great dish for a party or fancy meal. Serve them room temperature or reheat right before serving.
6 tablespoons unsalted butter, melted, divided
3 1/2 pounds Idaho potatoes (4-6 large)
24 (about) fresh or dried bay leaves
Kosher salt and fleur de sel
Preheat oven to 425°F. Brush a cast-iron griddle with melted butter. Peel potatoes and trim ends, don’t wash. Trim all 4 sides of potatoes to form a rectangle. Using a mandoline, cut potatoes crosswise into 1/8″ slices, keeping slices in stacks as best you can. Re-form slices from each potato into a stack. Place in prepared dish, fanning apart slightly like a deck of cards. Insert bay leaves between potato slices at even intervals. Brush with remaining butter and season with salt and pepper. Bake potatoes, rotating pan halfway through cooking, until the edges are crisp and golden and the centers are tender, about 1 hour.
Butterfly chicken breasts into 4 cutlets and lightly pound each piece. Mix flours in a bowl and season with salt and pepper. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.
Heat 2 tbsp olive oil and 2 tbsp butter over medium heat. Brown cutlets on both sides about 2 minutes each and remove to a plate. Add garlic, mushrooms and another tbsp butter to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet. Return chicken to pan and simmer with lemon juice until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Serve with fresh chopped parsley and polenta.
Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Whisk together flour, baking powder and baking soda. Add sugar, salt and lemon zest and stir to combine. Cut the butter into the dry ingredients until it resembles pea sized lumps. Add the buttermilk all at once along with the blueberries and mix gently with a wooden spoon until the dough holds together. If the mixture seems dry, add a little bit more buttermilk. Dust your work surface with flour and turn the dough out onto it. Divide the dough into two even portions. Using your hands, pat each portion into a circular disk about 1 1/2 inches thick. Place on baking sheet, sprinkle top with sugar and cut each disk into 4 wedges but leave the disc together. Bake until golden brown on top and done in center about 30 minutes.
Saute onion in butter over medium heat until golden. Saute mushrooms until browned, saute jalapeno until dried. Mix with remaining ingredients and scoop into mushroom caps. Bake at 370 degrees until done. Serve hot.
These cookies are nice and moist in the center and crisp outside.
And they taste fantastic.
1 cup packed brown sugar
3/4 cup butter, melted
1 large egg, room temperature
1/4 cup molasses
2-1/4 cups all-purpose flour
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup sugar
In a large bowl, beat brown sugar and butter until blended. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and cloves; gradually add to brown sugar mixture a handful at a time and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours. Shape dough into 1 in. balls. Roll in sugar. Place 2 in. apart on greased baking sheets.Bake at 350° for 9-11 minutes or until set. Cool for 1 minute before removing from pans to wire racks.