September 14, 2009

Enchilada Verde Sauce

Ingredients: 12 Tomatillos, outer skin peeled (or canned, if you prefer) 4 Jalapeno peppers, deseeded and chopped 4 Serrano peppers, deseeded and chopped 1 Habanero pepper, deseeded and chopped (optional) 2 cloves of garlic, whole 1 Medium yellow onion, chopped 1/2 bunch cilantro, chopped (optional) 2 medium limes 1/8 cup white wine vinegar 1/2 cup Chicken broth Directions: Roast Tomatillos (see my Chile Verde recipe for pictures and instructions), put in a plastic wrap covered bowl, and set aside for 20 minutes.

September 13, 2009

Chile Verde Enchiladas

Ingredients: Chile Verde Enchilada Verde Sauce Tortillas 8 oz Jack Cheese, shredded Optionally: Avocado Salsa Sour Cream Directions: Pre-heat oven to 350 Create a little assembly line for building up the enchiladas like this: Cover the bottom of a baking pan in enchilada sauce Take a tortilla, put some enchilada sauce on the tortilla, then some chile verde, and a little cheese. Roll the tortilla, put, seam-side down, on the baking pan.

September 13, 2009

Chile Verde

Ingredients: 2 lbs pork butt/loin, cut into 1 in cubes 12 Tomatillos, outer skin removed 4 Jalapeno peppers, seeded and chopped 4 Serrano peppers, seeded and chopped 2 Anaheim peppers, seeded and chopped 1 Habanero pepper, seeded and chopped 2 medium yellow onions, chopped 4-6 cloves of garlic, peeled and chopped 1Tbsp Ground Cumin 1Tbsp Mexican Oregano 1Tbsp salt 1Tbsp pepper 1/4 cup white wine vinegar 1/2 cup white wine 1 cup chicken stock 2 Tbsp Extra Virgin Olive Oil (EVOO) Directions: Peel papery skin from Tomatillos.

September 11, 2009

Buffalo Guac Burger

> Recipe by Ken Wallich Difficulty: Trivial Cook time: 10 minutes Ingredients: 1/2 lb Ground Buffalo 1 hamburger bun 1/8 Cup Hot Guac 2 oz Hot Pepper Jack 1 Tbsp mustard Heat/cook burger using your favorite method. I prefer them grilled, but you could broil or pan-cook it. Melt cheese on top of burger pattie. Toast the bun, I like to do that on the grill at the last minute to get a few grill marks on the bun.

September 10, 2009

Guac Dog

Difficulty: Trivial Cook time: 10 minutes Ingredients: 1 hotdog 1 hotdog bun 1/8 Cup Hot Guac 1 Tbsp mustard Heat/cook hotdog using your favorite method. I like to grill them, and if that’s not possible, I’ll heat it up in a pan with some water, when water has boiled off, add a little oil, and brown. Steam the bun (or toast). A hint, if you don’t have a steamer, take a pot, add some water, bring to a boil, put a couple chopsticks on top of the pot, and set the bun on top.

September 10, 2009

Hot Guac

Recipe by Ken Wallich Difficulty: Trivial Prep time: 10 minutes Ingredients: 1 Avocado 6 Tablespoons Hot Pepper Salsa Directions: Slice avocado into small chunks Add Salsa Mash and mix with a fork Serve on hot dogs, burgers, tacos, burritos, quesadillas, or eat with tortilla chips!

September 10, 2009

Hot pepper salsa

Difficulty: Easy Prep time: 10 minutes Ingredients: 2 medium tomatoes 4 cloves garlic 1 lime 1/2 red onion 2 Jalapeno peppers 4 Serrano peppers 1 Habanero pepper (optional) 1 Thai pepper (optional) 4 Tbsp red vinegar Cayanne powder Garlic powder Directions: Roughly cut tomatoes Finely chop garlic De-seed peppers, finely chop Peel and chop onion, medium-fine Add all cut ingredients to a bowl, add red vinegar, cayanne, garlic, squeeze juice from the lime into the bowl.

September 2, 2009

Kaydub's Forked Pork

Recipe by Ken Wallich Active prep time: 15 minutes, and a day of monitoring / basting Inactive prep time: 12 hours Active cooking time: 12 hours Ingredients 3-6 lbs Boston Butt or Picnic Pork Roast 1/2 cup Kaydub Rub 1 cup Kaydub BBQ Baste 2 cups Salt 2 cups Sugar 2-3 Quarts water Directions Step 1: Brining – Put roast in a stainless steel or glass container, large enough to immerse it in water.

September 1, 2009

Pulled Pork via Alton Brown/Food Network

Pulled Pork Recipe courtesy Alton Brown Prep Time: 20 min Inactive Prep Time: 13 hr 0 min Cook Time: 11 hr 0 min Level: Easy Serves: 8 to 10 servings Ingredients Brine: • 8 ounces or 3/4 cup molasses • 12 ounces pickling salt • 2 quarts bottled water • 6 to 8 pound Boston butt Rub: • 1 teaspoon whole cumin seed • 1 teaspoon whole fennel seed • 1 teaspoon whole coriander

September 1, 2009

Pulled Pork Sandwiches, via Guy Fieri/Food Network

I like the "smoke it in the oven" idea, especially for folks who don’t have a way to smoke food outside on a BBQ/smoker. Pulled Pork Sandwiches Recipe courtesy Guy Fieri Prep Time: 50 min Inactive Prep Time: 1 hr 30 min Cook Time: 10 hr 0 min Level: Intermediate Serves: 12 to 16 servings Ingredients • 8 pound bone-in pork picnic shoulder • 1/3 cup freshly cracked black pepper