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