Summer Baja Pork Brisket
Recipe:
2 lbs pork shoulder
1 can coca cola
1 clove garlic (k says 4 cloves garlic)
1T salt
4 T hot sauce your choice
1 T brown sugar
1/4 c catsup
1 cut up onion and 1 diced green pepper
add water as needed
all ingredients in crockpot at low for a day.
db says serve with freshly fried corn tortillas. I like it in a bowl with copious sour cream as garnish. enjoy (we need a recipe category)
2 lbs pork shoulder
1 can coca cola
1 clove garlic (k says 4 cloves garlic)
1T salt
4 T hot sauce your choice
1 T brown sugar
1/4 c catsup
1 cut up onion and 1 diced green pepper
add water as needed
all ingredients in crockpot at low for a day.
db says serve with freshly fried corn tortillas. I like it in a bowl with copious sour cream as garnish. enjoy (we need a recipe category)
"Too much garlic"?
My Italian upbringing loudly responds, "Dat's crazy tawk!"
Wash several medium to large jalepenos
Slice down across the top about 1/4 inch from the stem - about 3/4 of the way down.
Then slice from that top slice down to the point on one side.
Clean out the seeds (unless you're really a glutton for punishment).
Prop open the sides and stuff with Monterey Jack or Pepper Jack cheese.
Bake in oven in ceramic dish at 400 Deg F for about 20 mins or until cheese gets golden brown. (you might do a couple minutes less and then use the broil setting on an electric oven to brown the cheese). The browned (caramelized) cheese is the key.
Allow to set for a few minutes after removing from the oven unless you really like burning the roof of your mouth (which I must like as I cannot wait to eat these scrumptious yummies).
And yes, 4 cloves of garlic!
Thanks for that KH.
Cheers
Do you do any smoked meat/fish there and if so what wood do you use for smoke?
(Didn't do any BBQ in NZ, but made some good beer with NZ grown hops.)
Heard that there was an investigation into radiation from Fukashima on muttonbirds. Possible that you'd be better off with local fish?
Catsup is alternately spelled ketchup.
Ah, catsup is tomsauce!
I do love the NZ fish and smoked mussles. Like to make fish soup (sometimes called bouillabaisse) with lots of garlic and home made mayonaisse.
I still hope to get business going here and use the profits to come back there for good.
CRANBERRY PEACH TART
1 tart crust, make sure it's a good dense, crisp crust. I like hazelnut flour for this. It imparts a wonderful flavor.
1 1/2 lbs fresh peaches, or 20oz frozen peaches, thawed
1 cup fresh or frozen cranberries, thawed if frozen
1/2 cup granulated sugar
1/4 cup all purpose flour
1/2 tsp nutmeg, freshly grated if you have it is best
1/4 tsp salt
TOPPING
2/3 cup all purpose flour
1/2 firmly packed dark brown sugar
1/2 tsp cinnamon
1/3 cup butter, softened (can substitute with margarine)
1/2 cup slivered almonds
Preheat oven to 425*. Bake tart shell for 10 minutes. Remove from oven and reduce heat to 375*.
Toss filling gently and pour into prepared tart shell.
Combine all topping ingredients EXCEPT for the slivered almonds. Then gently stir in the almonds and sprinkle over the tart filling.
Bake for 40-50 minutes. Cover for the last 15 minutes with foil to prevent over browning.
Cool and enjoy!
And I don't care what those snobs are who do the rib judging - if the meat isn't literally falling off the bones then they weren't properly done.
No chiles for me, thanks. I'd rather taste the beer than just feel it.
I like heat though. So a Yuengling is great accompaniment, or Heavy Seas. :-)
I have been making beer off and on since the 90's ... when I am in one place long enough to buy the gear (again.)
Where were you for that time?
BBQ: in Wilmington NC
Funny story - back when I was an engineering mgr we were starting production of a product in France. Had a sr draftsman who had never been out of the IA/IL area so we got him a passport and took him to France - kind of a thanks for years of good work. We went to some great restaurants but the day that he saw a McD sign, he insisted that we go there. It takes all kinds, but those that cannot expand their horizons really limit themselves.
I remember my first time in Europe ('91). My French-speaking friend from LA and I spent about the first 2 weeks in France and were wine tasting in Beaune for the day. At the end of the day we were in a cave tasting the 6 best of the region, with each different bottle set up on a separate cask at stations around the cavern. We tasted them all and picked our fave to go back for another taste. We discovered 2 other couples there, one from Canada, and one from Australia. We tasted through 2 more bottles and then the 6 of us took the train to Dijon and went to a pizza place for dinner. All of us were so delighted to speak English to someone new for the first time in days we stayed until the wee hours.
My friend and I were just wondering what to drink with the financiers....
http://www.breadtopia.com/financier-past...
If anyone is in LA, you might try the excellent financiers at the Commisary in Burbank. (The music there is iffy though.)
Btw whats catsup?
Low Carb Crockpot Chicken Dijon
4 chicken breasts with or without skin
3 Tbs olive oil (or any other)
2 cloves garlic minced
3 Tbs white wine
2 Tbs soy sauce
2 Tbs Dijon mustard
Heat oil in a skillet. Add minced garlic and cook 3 minutes, stirring often. Add chicken breasts and brown. In a separate bowl, combine wine, soy sauce and mustard and mix well. Pour generously over chicken. Put all in crockpot and cook for 6 hours on high.
We will sub my frozen tom sauces for 'catsup'.
We have the pork so we'll let you know later in the week