Pozole Rojo

I finally got around to getting access to the blogosphere again.  I've been needing to post this for a while.

1 large head garlic

12 cups water
4 cups chicken broth
4 pounds country-style pork ribs
1 teaspoon dried oregano (preferably Mexican), crumbled
2 ounces dried New Mexico red chiles
1 1/2 cups boiling-hot water
1/4 large white onion
8-9 large garlic cloves
3 teaspoons salt
2 30-ounce cans white hominy (preferably Bush's Best)
8 corn tortillas
about 1 1/2 cups vegetable oil

Peel garlic cloves and reserve 2-3 for chile sauce. Slice remaining garlic. In a large pressure cooker add both and as much water as needed to fill the cooker to the fill line.  Bring water and broth just to a boil with sliced garlic and pork. Skim surface and add oregano.  Close pressure cooker and increase heat to medium high until pressure is a steady roll.  Simmer at steady roll for at least 30-40 minutes (for pork shoulder) or until desired tenderness is reached.

While pork is simmering, wearing protective gloves, discard stems from chiles and in a bowl combine chiles with boiling-hot water. Soak chiles, turning them occasionally, 30 minutes. Cut onion into large pieces and in a blender purée with chiles and soaking liquid, reserved garlic, and 2 teaspoons salt until smooth.

Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork, using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered.

While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.

Serve pozole with tortilla strips and bowls of accompaniments.

Fresh Peach Pie

We were watching Alton Brown's Good Eats one day when he made the pronouncement that Utah does not produce good peaches. I was shocked and awed. We most certainly do!

My co-worker Kent, who grew up in Georgia, told me that his mom would take Utah peaches back to Georgia to show off how great they were.

They're just so great! And before they cut down any more peach orchards in favor of housing or strip malls, and before this season is over and you can no longer get some fresh peaches from Brigham City or Stratton's in Orem, you must try this fresh peach pie recipe.

It's a recipe from Kulani's mom. Kulani's mom wasn't a "fancy chef," but the few things she did cook, she hit out of the ballpark. This is one of those recipes.

When Kulani and I had only been married for a few months, he told me how much he loved peach pie. I wanted to impress him one Sunday, so I got out my Betty Crocker recipe-of-all-recipe cookbooks I received as a wedding gift from some sweet person, and that I still use faithfully almost every week for good tried-and-true recipes. (I used to know who gave me every single wedding gift we received. I was overwhelmed with love for all the people who gave us a gift, and I only had to return three items. We needed everything.)

I found the recipe for peach pie. I found fresh peaches. I pealed them, sliced them, put them into the pie, and then I ... baked the pie.

Kulani said, "This is good, but it's not fresh peaches."

"Yes, it is," I told him. "I bought the peaches and pealed them myself."

"The peach pie I like doesn't cook the peaches."

And so I asked his mom for the recipe. And he is so right: peach pie should NOT be cooked. Don't go to the trouble of finding fresh, in-season peaches if you're just going to bake the pie. Use peach filling instead.

This recipe will have you yearning for fresh peach season. Especially Utah peaches, you hear me, Mr. Brown? Utah peaches!

Recipe:
This has three procedures: the crust, preparing the peaches, and the glaze that goes over the peaches.

For the peaches:
You need 8 or so peaches that are perfect. I hope I don't have to explain a perfect peach. Okay, I will anyway. It should be not too smooshy, but not too ripe. An old trick is that if the peaches are still a little hard when giving them the "gentle squeeze," put the peaches in a brown paper sack for a day or two, and then they should ripen up.
Peel the peaches.
Core and slice the peaches into a bowl and set aside.

For the crust:

Note: This recipe is for one pie crust.

Ingredients:
1 cube of butter (either cold or room temparture; they both work)
1 cup flour
2 tbsp. sugar
dash of salt
few drops of almond extract

1. Preheat your oven to 350 degrees.
2. In your Kitchenaid mixer with the cookie-dough mixer paddle, or by hand in a bowl, combine all ingredients and stir until the consistency of cookie dough. This crust resembles shortbread cookie dough, as it basically is.
3. Press the dough into a pie pan.
4. Bake in the oven for about 10 minutes, or the crust is a very soft brown. It doesn't hurt to poke holes all over the crust before putting it into the oven.
5. Remove and let cool.

For the Glaze

Note: This recipe is for three pies.

Ingredients:
2 cups boiling water
2 1/2 cups of sugar
3/4 cup cornstarch
3 ounces of orange/pineapple mix Jello. (They don't make this variety anymore, so I mix half a package of orange and half a package of pineapple. However, you can't always find pineapple Jello, so I've also just tried the peach-flavored Jello, and it also works.)
1 1/2 cups cold water
1/8 tsp. salt
1/4 cup lemon juice

1. In a pot on your stove, mix the sugar, 1 1/2 cups cold water, cornstarch, and salt until boiling and thick. I usually set the stove to medium-high. This may take around four minutes or so. Sometimes it seems like it takes forever to get it thick. If it's not to a syrupy thickness after about five minutes, add a tablespoon more of cornstarch. Stir some more, and then just go onto the next step. You have to do it to know what I'm talking about, but after I add the next step, sometimes the mixture suddenly comes together.
2. Add two cups boiling water and continue to stir for about one minute. Here is where you should see the consistency turn into a weird, gellatenous caramel-like consistency. Turn off the heat. Add the Jello and lemon juice, and stir to combine.
3. Let the mixture cool slightly, for about five to 10 minutes, before assembling the pie.

Final steps:

1. Place the cut-up peaches in the crust.
2. Pour one-third of the glaze over the peaches in the crust. Sometimes I like to stir the peaches in the crust, so that the glaze gets over the peaches at the bottom. Save the rest of the glaze for when you make other pies. 
3. You can serve the pie right then, or refrigerate for later. I always add a dollup of whippedcream to the top.

Scrambled Eggs

I used to be of the belief that you had to scramble your eggs slowly over low heat. Turns out it's not so true.

Again I turn to the other Fisher Bible, The New Best Recipe by Cook's Illustrated. According to them, it doesn't matter the heat, just your vigilence. Make sure your constantly moving the eggs in the pan, and take them out before you think they're done.

If you happen to read this blog, what are your experience with scrambled eggs?

P.S. They also like to use a little milk, just like I do.

Before you buy that non-stick pan...

I mentioned on another blog that Kulani bought me a very nice non-stick pan for Christmas. A year later, and the non-stick is starting wear off. I've been extra careful with it, I promise. I've used plastic, not metal, spatulas when flipping eggs or pancakes. Sadly, however, more and more of the non-stick has worn off.

"What gives?" I thought. Kulani and I were both under the impression that expensive non-stick pans last forever.

And then we tuned into America's Test Kitchen on Saturday. America's Test Kitchen is a program on PBS, and if you've missed it, you're really missing out on one of the best things your tax dollars have going for you. America's Test Kitchen is a half hour program where they cook about three tried-and-true recipes, and show you the best techniques and ways to cook some American classics, as well as other well-known recipes.

In the middle of the program they test different kitchen gadgets. On the episode we watched on Saturday, they tested different non-stick pans. Right up front they acknowledged that no matter how expensive the non-stick pan, it will eventually lose its effectiveness for non-sticking.

So they tested the whole gammit of non-stick pans. To save you time from having to google it and watch the whole episode yourself, I'll tell you that their favorite non-stick pan was the T-Fal pan, and it costs around $35. Compare that to the All-Clad $160 pan, and you can see that you can buy five T-Fal pans to replace the one All-Clad pan that will also eventually lose its non-stickery.

File that in your "good-stuff-to-know" folder.

Tamales

Makes 12


FOR THE BATTER
5 ounces (2/3 cup) fresh pork lard, chilled
1 teaspoon baking powder
1 scant teaspoon salt
2 cups coarsely ground (1 pound) fresh masa, or 1 3/4 cups masa harina mixed with 1 cup plus 2 tablespoons hot water, cooled to room temperature
2/3 cup chicken, beef, or vegetable stock, preferably homemade

FOR THE WRAPPER
4 ounces dried corn husks

FOR THE FILLING
6 large dried New Mexico chiles, stems removed, seeded, and torn into 4 pieces
2 cloves garlic, peeled and finely chopped
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cumin
12 ounces lean boneless pork shoulder, cut into 1/2-inch cubes
1 teaspoon salt
Directions

To make the batter: In the bowl of an electric mixer fitted with the paddle attachment, combine the lard, baking powder, and salt. Beat until light and fluffy. Add 1 cup masa and 1/3 cup stock; beat until thoroughly combined. Add the remaining masa and 1/3 cup stock; beat until light and fluffy, about 2 minutes. The batter should be soft but it should hold its shape in a spoon.

If using fresh masa, test the batter to determine if it is adequately fluffy (this will ensure light and tender tamales): Drop 1 teaspoon batter into a cup of cold water. If it floats to the surface, it is ready.

Refrigerate at least 1 hour. Store batter in an airtight container, refrigerated, up to 2 days.

To make the wrappers: Reconstitute the corn husks by placing them in a deep saucepan and covering them with water. Set saucepan over high heat, and bring to a boil.

Transfer husks and water to a heat-proof bowl. Set a small plate on top of husks, keeping them submerged. Soak 1 hour. Remove from water.

To make the filling: In the jar of a blender, combine chiles, garlic, pepper, and cumin. Add 1 1/2 cups water, and blend until a smooth puree forms.

Strain mixture into a medium saucepan. Add the pork, 1 3/4 cups water, and salt. Place over medium heat; cook, stirring frequently, until liquid has reduced to the consistency of a thick sauce and the meat is very tender, 50 to 60 minutes. Using a fork, break up the meat.

Return the tamale batter to the mixer. On low to medium speed, mix the batter for a few seconds to lighten the dough. Add 3 tablespoons sauce; mix again to combine.

You may need to add a few tablespoons or so of chicken stock. The batter should not be stiff, but slightly loose and not runny. Remember, the lighter the batter, the more tender the tamale.

To assemble the tamales: Unroll one large reconstituted corn husk; tear lengthwise along grain to make 1/4-inch-wide strips (two per tamale); if strips aren't long enough, tie two together.

Place another long piece, lightly dried, on work surface, pointed end away from you; scoop 1/4 cup batter onto middle of one end. Spread into a 4-inch square, leaving a 1 1/2-inch border on pointed end and a 1-inch border on the other sides. Spoon 2 tablespoons filling down the center. Bring long sides together to form a cylinder, making sure the batter encases filling. Fold the pointed end under; tie loosely with husk strip. Fold the flat end under; tie. Repeat.

Reserve smaller husks to line the steamer basket and cover the tamales.

To steam the tamales: Set steamer over high heat. When steam puffs out, reduce the heat to medium. Steam 1 hour 15 minutes, adding more water when necessary. To check for doneness, unwrap a tamale: If ready, dough will come free from wrapper and feel soft. If dough sticks to wrapper, rewrap, and steam 15 to 20 more minutes. Remove from heat; let stand 15 minutes for batter to firm up. They will remain warm for about 1 hour.

K-2 ABC Interactives - UEN

K-2 ABC Interactives - UEN

Beef Consomme with Homemade Beef Stock

• 1 tablespoon black peppercorns, crushed
• 4 egg whites
• 4 eggshells, crushed
• 3 roma tomatoes, quartered
• 4 ribs celery, coarsely chopped
• ½ lb premium ground beef (sirloin)
• 1 sprig thyme
• 2 teaspoons salt
• 6 cups veal or beef stock (recipe below)

Preparation:

Whisk peppercorns, egg whites, and eggshells until the mixture turns foamy. In a food processor, pulse together the tomatoes, celery, and beef a few times.

Combine the veal or beef stock, the vegetable-beef mixture, the eggs, thyme, and salt in a large stockpot and bring to a boil, stirring constantly. Reduce heat and simmer, without stirring, for 30-40 minutes. Remove from heat and strain through a fine-mesh sieve lined with a double layer of cheesecloth. Discard contents of sieve and salt broth, if desired. Serve hot.

Makes 10 servings.

Beef Stock

• 2 pounds meaty crosscut beef shanks (preferably 1 inch thick)
• 2 pounds meaty crosscut veal shanks (preferably 1 inch thick)
• 2 onions, quartered and left unpeeled
• 1 carrot, quartered
• 4 fresh flat-leaf parsley sprigs
• 1 fresh thyme sprig
• 1 Turkish or 1/2 California bay leaf
• 16 1/2 cups cold water
• 2 celery ribs
• 1 1/2 teaspoons salt

• Special equipment: cheesecloth; kitchen string

print a shopping list for this recipe

Preparation

Put oven rack in middle position and preheat oven to 450°F.

Spread beef shanks, veal shanks, onions, and carrot in a large flameproof roasting pan and roast, turning occasionally, until well browned, about 1 hour.

While shanks roast, wrap parsley, thyme, and bay leaf in cheesecloth and tie with string to make a bouquet garni.

Transfer meat and vegetables to a 6- to 8-quart stockpot. Straddle roasting pan across 2 burners, then add 2 cups water and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Add deglazing liquid to stockpot along with 14 cups water, celery, salt, and bouquet garni. Bring to a boil and skim froth. Add remaining 1/2 cup water, then bring mixture to a simmer and skim froth. Simmer gently, uncovered, 5 hours.

Pour stock through a fine-mesh sieve into a large bowl, pressing hard on solids, and discard solids. If stock measures more than 8 cups, boil until reduced to 8 cups; add water if stock measures less than 8 cups. If using stock right away, skim off and discard fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.

Cooks' note: Stock keeps, covered and chilled, 1 week or frozen 3 months.

Pate de Campagne, First Iteration

Ingredients
3/4 cup Cognac
3 tablespoons unsalted butter
1 cup minced onion
2 1/2 pounds ground pork
12 ounces bacon (8 to 10 slices), finely chopped, plus 14 bacon slices (for lining pan)
3 garlic cloves, pressed
2 1/2 teaspoons salt
2 1/2 teaspoons dried thyme
1 1/2 teaspoons allspice
1 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1/3 cup whipping cream
1 6-ounce piece ham steak, cut crosswise into 1/4-inch-thick strips
Coarse sea salt
Cornichons*
Dijon mustard
Preparation
Set rack at lowest position in oven and preheat to 350°F. Boil Cognac until reduced to 1/2 cup, about 1 1/2 minutes. Cool.
Melt butter in heavy medium skillet over medium heat. Add onion and sauté until soft and translucent but not brown, about 8 minutes.
Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended. Add sautéed onion, garlic, 2 1/2 teaspoons salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced Cognac. Stir until well blended.
Line 9x5x3-inch metal loaf pan with bacon slices, arranging 8 slices across width of pan and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat mixture (about 3 1/4 cups) onto bottom of pan atop bacon slices. Arrange ham strips over in single layer. Top with remaining meat mixture.
Fold bacon slices over, covering pâté. Cover pan tightly with foil. Place pan in 13x9x2-inch metal baking pan and transfer to oven. Pour boiling water into baking pan to come halfway up sides of loaf pan. Bake pâté until a thermometer inserted through foil into center registers 155°F, about 2 hours 15 minutes.
Remove loaf pan from baking pan and transfer to rimmed baking sheet. Place heavy skillet or 2 to 3 heavy cans atop pâté to weigh down. Chill overnight. DO AHEAD Can be made 4 days ahead.
Place loaf pan with pâté in larger pan of hot water for about 3 minutes. Invert pâté onto platter; discard fat from platter and wipe clean. Cut pâté crosswise into 1/2-inch slices.

Empanadas Argentinas

Filling
1 pound ground beef
2 tablespoons Corm oil
1/2 large or 1 small yellow onion chopped in small squares
2 hard boiled eggs, finely chopped
1/2 cup green olives, finely chopped (optional)
2 tablespoons raisins (optional)
¼ cup chopped spring green onion (only the green part)
1 tablespoon ground paprika
1 tablespoon ground red dry spicy peppers
1 teaspoon cumin
1 teaspoon freshly ground nutmeg
Salt and freshly ground black pepper to taste

Sautee the onions in the oil until translucent. Add ground beef and spices and cook until beef is done, then add green onion tops and raisins and/or green olives. Let sit for at least one hour in refrigerator to meld flavors. Spoon into commercially prepared tapas, or find a decent dough recipe for yourself. It's not worth the hassle for me.

Fills 12 commercially prepared tapas - para freir or para hornear both work equally as well. Brush with egg wash and bake at 350 for 25 minutes or until golden brown.

ThisYear'sTurkey

Courtesy America's Test Kitchen (.com)
Herbed Roast Turkey from the Episode: One Great ThanksgivingIf you have the time and the refrigerator space, air-drying produces extremely crisp skin and is worth the effort. After brining, rinsing, and patting the turkey dry, place the turkey breast side up on a flat wire rack set over a rimmed baking sheet and refrigerate, uncovered, 8 to 24 hours. Proceed with the recipe. See below for adjustments for different sized turkeys.
Serves 10 to 12

Turkey and Brine
2 cups table salt
1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets and neck reserved for gravy (if making), and tailpiece removed

Herb Paste
1 1/4 cups chopped fresh parsley leaves (roughly chopped)
4 teaspoons minced fresh thyme leaves
2 teaspoons chopped fresh sage leaves (roughly chopped)
1 1/2 teaspoons minced fresh rosemary
1 medium shallot , minced (about 3 tablespoons)
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
3/4 teaspoon grated lemon zest , from 1 lemon
3/4 teaspoon table salt
1 teaspoon ground black pepper
1 teaspoon Dijon mustard
1/4 cup olive oil

1. FOR THE TURKEY AND BRINE: Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate 4 to 6 hours.
2. Remove turkey from brine and rinse under cool running water. Pat dry inside and out with paper towels. Place turkey breast side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes. Alternatively, air-dry turkey (see note above).
3. FOR THE HERB PASTE: Process parsley, thyme, sage, rosemary, shallot, garlic, lemon zest, salt, and pepper in food processor until consistency of coarse paste, ten 2-second pulses. Add mustard and olive oil; continue to process until mixture forms smooth paste, ten to twelve 2-second pulses; scrape sides of processor bowl with rubber spatula after 5 pulses. Transfer mixture to small bowl.
4. TO PREPARE THE TURKEY: Adjust oven rack to lowest position; heat oven to 400 degrees. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 to 30 holes in foil; set V-rack in large roasting pan. Remove turkey from refrigerator and wipe away any water collected in baking sheet; set turkey breast side up on baking sheet. Tuck wings behind back and tuck tips of drumsticks into skin at tail to secure.
5. Using hands, carefully loosen skin from meat of breasts, thighs, and drumsticks. Using spoon, slip 1 1/2 tablespoons paste under breast skin on each side of turkey. Using fingers, distribute paste under skin over breast, thigh, and drumstick meat.
6. Using sharp paring knife, cut 1 1/2-inch vertical slit into thickest part of each breast. Starting from top of incision, swing knife tip down to create 4- to 5-inch pocket within flesh. Place 1 tablespoon paste in pocket of each breast; using fingers, rub in thin, even layer.
7. Rub 1 tablespoon paste inside turkey cavity. Rotate turkey breast side down; apply half remaining herb paste to turkey skin; flip turkey breast side up and apply remaining herb paste to skin, pressing and patting to make paste adhere; reapply herb paste that falls onto baking sheet.
8. TO ROAST THE TURKEY: Place turkey breast side down on prepared V-rack in roasting pan. Roast 45 minutes.
9. Remove roasting pan with turkey from oven (close oven door to retain oven heat). Using clean potholders (or wad of paper towels), rotate turkey breast side up. Continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 50 to 60 minutes longer. (Confirm temperature by inserting thermometer in both sides of bird.) Transfer turkey to carving board; let rest 30 minutes. Carve turkey and serve.
10. If roasting a 14- to 18-pound bird, increase all of the ingredients for the herb paste (except the black pepper) by 50 percent; follow the instructions for applying the paste under the skin, in the breast pockets, and in the cavity; use the remaining paste on the skin. Increase the second half of the roasting time (breast side up) to 1 hour, 15 minutes.
11. If roasting an 18- to 22-pound bird, double all of the ingredients for the herb paste except the black pepper; apply 2 tablespoons paste under the skin on each side of the turkey, 1 1/2 tablespoons paste in each breast pocket, 2 tablespoons inside the cavity, and the remaining paste on the turkey skin. Roast breast side down at 425 degrees for 1 hour, then reduce the oven temperature to 325 degrees, rotate the turkey breast side up, and continue to roast for about 2 hours. Let rest 35 to 40 minutes before carving. Step-by-Step: Steps to Serious Herb Flavor
LOOSEN: Carefully separate skin from meat on breast, thigh, and drumstick areas.
RUB: Rub herb paste under skin and directly onto flesh, distributing it evenly.
STAB AND SWEEP: Make 1 1/2-inch slit in each breast. Swing knife tip through breast to create large pocket.

STUFF: Place thin layer of paste inside each pocket.
MASSAGE: Rub remaining paste inside turkey cavity and on skin.

Honey-Curry Chicken

This is it. This is the dish that made me fall in love with Kulani. It's an old recipe his sister got from a roommate, and it was later incorporated into the Fisher family dinners. It's cheap and easy, sort-of like me (only, what do you think I mean by the word "easy," because if you think it's EASY, easy, you'd be wrong. If you think, "low-maintenance kind-of girl," you'd be right).

Prep time: 5-10 minutes
Cooking time: 60 minutes or less

Preheat oven to 350 degrees.

Ingredients:
2 to 3 pounds (8-9 pieces) of chicken thighs or legs or both. Other pieces of chicken also work, but bone-in is preferred. Skin can be left on or removed.
1 cup honey
1/2 cup mustard (yellow preferably. I've never tried it with any other, but you could give it a shot.)
1/2 tsp. curry powder
1/4 cup melted butter
Salt to taste

Directions:
In a bowl, combine the honey, mustard, curry powder, and melted butter. Set aside. Place the chicken in a cake or casserole pan. Salt (and pepper, if you like) the chicken on both sides. Pour the honey-curry mixture over the chicken in the pan. Place the pan in the oven.

Bake the chicken for a half hour, then flip the chicken over and bake for an additional half hour or until the chicken is done (may be less time). Serve with rice, and pour the honey-curry drippings over the rice.

Country Pate, Take 1

0.75 C Brandy
3 T unsalted butter
1 C minced onion
2.5 lb ground pork
12 oz bacon, finaly chopped plus 14 bacon slices for lining pan
3 garlic cloves, pressed
2.5t salt
2.5t dried thyme
1.5t allspice
1t freshly ground black pepper
2 large eggs, lightly beaten
0.5 C whipping cream
1 6-ouz piece ham steak, cut crosswise into 1/4" thick strips
Coarse Sea Salt
Cornichons
Dijon Mustard

Set rack at lowest position in oven and preheat to 350F. Boil brandy until reduced to 0.5 cup, about 2 minutes. Cool.

Melt Butter in heaven medium skillet over medium heat. Add onion and saute until soft and translucent but not brown, about 8 minutes.

Combine ground pork and chopped bacon in large bowl. Using fork or fingertips, mix together until well blended. Add sauteed onion, garlic, 2.5t salt, thyme, allspice, and pepper to bowl with pork mixture and stir until incorporated. Add eggs, cream, and reduced brandy, stir until well blended.

Line 9x3x5 inch metal loaf pan with bacon slices, arranging 8 slices across width and 3 slices on each short side of pan and overlapping pan on all sides. Using hands, lightly and evenly press half of meat onto bottom of pan. Arrange ham strips over single layer, top with remaining meat mixture.

Fold bacon slides over, covering pate. Put the loaf pan in a water boiling water bath halfway up sides and bake until thermometer registers 155 (about 2:15).

Remove loaf pan and transfer to rimmed baking sheet. Place heavy skillet atop pate (or 2-3 cans) to weight down. Chill overnight.

Chorizo Argentino, Take 2

2 kg. of pork fat and skins.
2 kg. beef without fat or skins.
1 kg. pork fat (bacon and jowls are the best).
100 grams of salt.
4 tablespoons full of oregano.
2 heaping tablespoons of chili powder.
1 rounded tablespoon thyme.
1 / 2 teaspoon black pepper flush.
1 / 2 teaspoon nutmeg flush.
1 tablespoon flush Garlic powder or fresh but bruised.
1 glass of red wine.
Thread to tie.

Skip meat and pork fat for a cutting machine with large disk. Chop once. Keep in refrigerator to acquire a good degree of cold.
Put salt in a bowl and all species
and add the wine, mix well and then pour all over the ground meat.
Mix and knead vigorously so that everything is well integrated. The dough should acquire
a pasty consistency. This is accomplished with one or two minutes of kneading, and it is important that the meat is rather cold.
SAUSAGE: a cutting machine, he removed the blade and disc. Instead place a mouthpiece for embedding and shall insert the pork belly. It fills the machine with the dough and anger filling her belly. Once this is done, tie the sausages the size you want.
Pricked with a needle so as to remove air if any.
Keep in refrigerator if consumed in two or three days. In frezzer -18 ° C can be kept for six months.

Ribs, Take 2

Costillas a la Criolla

Rub:
1.5 T Oregano
1T Alton Brown's Chili Powder
1T Kosher Salt

0.5T Garlic Powder

0.5T Thyme
0.5t Ground Black Pepper
0.5t Ground Nutmeg

Boil Ribs in Beef Stock for 1H until tender,
Remove, pat ribs dry on rack, rub with desired amount of spice rub
Cook in 425 degree oven until outer layer crispy, about 20 minutes.

Rib Rub, Take 1

Ben's Apple Cider Ribs are as close to pork perfection as I've tried. But, I've got to mix it up and do something I can call my own. These are intended as a fall recipe to be served with maple roasted yams. The yam recipe is going to pretty sweet as it is, so I'm hoping to keep these more savory to balance the dish.

Ingredients
1 tablespoon cumin (or coriander for Cindy)
1 tablespoon paprika
1 large garlic clove, crushed
1 medium shallot, finely chopped
1 tablespoon Alton Brown's recipe chili powder
1 tablespoon brown sugar
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper
Enough oil to form paste.

Rub on and refrigerate for several hours if possible.

Luau '09 By the Numbers

This year: 350-400 Attendees
Rice - 10 lbs
Yoshida Sauce - 1 Costco Sized Bottle
Pork - 80 lbs boneless pork shoulder, 20 lbs bone-in pork butt
Ekolu Chicken - 120 lbs. chicken, 2 large cans pineapple juice, 1/2 jug soy sauce, 3 large cans of pineapple, 1 large bag brown sugar
Sirloin - 65 lbs sirloin, 7 bottles Kalbi Sauce
Sausages - 8 saddle packs mild italian sausages (24 per pack), 30 lbs choripan bump, 2 Large heads garlic, etc
Potato Salad - About 15 pounds potatoes, 2-3 pounds carrots, 1 60 oz bottle mayo, 4 Lemons
Chicken Long Rice - Per Lani
Poi - 2 lbs fresh
Watermelon - 110 lbs

Ran short of rice and potatoes, had too many sausages, just about right on the pork and chicken

Next Year:
Rice: 20 lbs, 1 Large Bottle Yoshida Sauce
Pork: 100 lbs boneless pork shoulder, 3 bottles liquid smoke
Chicken: 130 lbs. chicken, 2large cans pineapple juice, 1/2 jug soy sauce, 4 large cans pineapple, 2 large bag brown sugar
Sirloin - 5 Large Siroin Roasts, 6 bottles Kalbi Sauce
Sausages: 6 Saddle Bags Sausage (cut in half after cooking), 23 lbs Choripan Bump, 1 Small Bottle Olive Oil, 1 Small Bottle, Apple Cider Vinegar, 2 large heads garlic, 2 bunches parsley
Potato Salad - 25 pounds of potatoes, 5 pounds of carrots, 2 large bottle mayonnaise, 8 Lemons

To do next year:
More Grill Space - Add a third grill for three total grill stations.
8-10 serving spoons for desserts, etc from the crowd as well as the potato salad and rice.
Sauce Bottles: More double tipped sauce containers - blend less liquid in sauces to form fine puree before mixing to final consistency.

Pre-print Menu before Thursday - consider the weekend before. Include request that people re-use their plates if possible.
Go with the table covering, but no centerpieces.
Figure out a way to provide some music.
Consider two-three more card tables, two for prep and one for flatware at the front of the line.
Material to clean large grill, including a shovel and a brush.

Corn Soup

1 Large Leek, chopped and cleaned
1/2 large onion, chopped
2 T butter
1 cup potatoes, sliced thin
2 C Chicken Broth
4 Ears of corn
1 C Half and half or Heavy whipping cream
2-3 strips bacon, fried crispy
1 lime, zested
chives, chopped
Tabasco, salt, and pepper to taste

Sweat the leek and onion in the butter, about 8 minutes.
Stir in the chicken broth and sliced potatoes, simmer on medium low heat for 30 minutes. Remove from heat and blend until smooth. Place in freezer or ice bath to chill.

Over high heat, grill corn with the husks on, turning 1/4 turn at a time until entire husk is charred. Remove from heat, clean, and cut from cob. Fold cut corn into the chilling leek and potatoe puree.

Once chilled, stir in dairy and lime zest. Distribute mixture to bowls and garnish with chopped bacon, chives and tabasco. Serves 8-10 appetizer portions or 4-5 larger portions.

Masa de Puerco, Take 1

Ingredients:
2 1/2 lb. fresh pork loin
12 garlic cloves, peeled and crushed
1 large onion chopped
1/2 cup sour orange juice (or 1/4 cup orange & 1/4 cup lime juice)
2 cups water
1 cup pure olive oil
1/2 teaspoon salt
1/2 fresh onion sliced into rings
lime wedges
1 teaspoon oregano
1 teaspoon cumin



Directions:
Cut pork into 2" chunks. To prepare marinade: mix together garlic, chopped onion, orange juice, 1/2 cup olive oil, oregano, cumin and salt. Pour over pork chunks and marinate for at least 3 hours or overnight in the refrigerator.

Remove meat from marinade. Place in pot with two cups of water and 1/2 cup olive oil. Simmer, uncovered until all water boils away, 30-45 minutes. Brown the pork in the oil until crispy on the outside. DO NOT overcook! Add onion slices and saute briefly.

Serve with rice and plantains.

Grilled Pork Tenderloins with grilled Strawberry Salsa

Meat
» 2 (1 pound) pork tenderloin, trimmed of fat and silver skin
» 3 tablespoons olive oil
» 1 tablespoon ground chili powder
» 2 teaspoons salt
» 1 teaspoon freshly ground black pepper
» 1 teaspoon dried oregano, crumbled

Salsa
» 1 pint strawberries
» 1 tablespoon olive oil
» ½ cup finely chopped red onion
» 2 jalapeno peppers, seeded and minced
» 3 tablespoons minced red bell pepper
» 1 tablespoon finely chopped fresh cilantro
» 2 tablespoon minced garlic
» 3 tablespoons fresh lime juice
» Salt to taste
» Balsamic vinegar, to taste

Heat grill to high. Rub pork tenderloin with oil. Sprinkle evenly with chili powder, salt pepper and oregano. Rub tenderloins well with garlic and drizzle with lime juice.

Brush strawberries lightly with 1 tablespoon olive oil. Place on the grill and cook, turning occasionally, until strawberries have softened slightly, 2 to 3 minutes. Remove strawberries from heat, Dice and place in a bowl, Add red onion, jalapeno pepper, red pepper, cilantro, garlic and lime juice. Stir to combine. Taste and add salt and a splash of balsamic vinegar to taste.

Place tenderloin on the hottest part of the grill. Cook turning occasionally, until well browned on all sides, about 10 minutes. Reduce temperature to low and cover with grill lid. Continue to cook pork covered, until an instant-read thermometer inserted into the center registers 145 degrees, turning occasionally.
Remove tenderloin from heat and cover loosely with foil. Let sit 5 to 10 minutes before slicing and serving with strawberry salsa.

Serving » 4

Pat’s Smoked Meatloaf

» 5 pound ground beef
» 3 eggs
» 2.5 cups of seasoned breadcrumbs
» 2.5 cups of milk
» 1 box (2 packs) onion soup mix (lipton brand suggested)
» 1 cup barbecue sauce, plus additional for serving

Special Equipment
» Large disposable tin pan that can withstand heat and is at least 8 to 10 inches deep
» Wood chips, preferably apple or apricot (hickory is too strong), that have been soaked in juice, beer or other liquid for 20 minutes.
» Aluminum Foil

In a large bowl, combine ground beef, eggs crumbs, milk, soup mix, and desired amount of barbecue sauce. Shape into a loaf and place down in the middle of a large heat-resistant tin pan, making sure that the meat does not touch the sides of the pan.

Prepare a charcoal or gas grill or smoker for indirect cooking, placing a water-filled drip pan under cool side of grill rack. Preheat to 250 degrees. Place soaked wood ships on piece of heavy-duty foil, then fold it over like an envelope to enclose wood. Using a pencil, poke 3 to 4 holes in the top of the foil envelope (don’t poke all the way through).

Place the foil packet directly on coals or gas flames. When wood inside packets start to smoke, place meatloaf pan over indirect heat.

Lower lid rack and cook 2.5 to 3 hours.

Remove pan from heat (be careful as there will be a lot of fat in the pan). Let meatloaf rest 10 to 15 minutes before slicing, and serve with additional sauce.

Serving » 12 to 15