Wednesday, July 26, 2017

CW's Fish Tacos

Ingredients:

Salmon filets
Pappy's Seasoning Salt
Tortillas (small)
Cilantro Lime Dressing (See Cafe Rio Recipe)
Cilantro
Lettuce
Fresh Pico de Gallo
Vidinhar Guacamole (See Recipe)

Method:

Season Salmon with Pappy's.  Smoke skin side down on Traeger at 325* about 20-30 minutes.  When it is done, pull off the grill, turn it upside down, peel off the skin, pull the bones and break it up.

Build your taco




CW's Pulled Pork

This was incredible!

Ingredients:

8 lbs. Pork Butt Roast
Johnny's Seasoning Salt
Apple Juice (Single Serve)
Sweet Baby Ray's BBQ Sauce
Red Onion (sliced)
Brioche Buns

Method:

We used a Traeger smoker with alder chips but you could also use hickory chips.  Generously season pork roast with Johnny's Seasoning Salt and cook in the smoker on 325* for 4 hours.  Buy a single serve apple juice, poke holes in the cap, and sprinkle over meat every hour while in the smoker.

After 4 hours cover bottom of baking dish with aluminum foil and sprinkle the last of the the apple juice over the roast and then completely cover roast with heavy duty aluminum foil. Bake it in the oven for an additional 5 hours or until the internal temperature reaches 195*.  Let rest for 30 minutes and then hand shred.

Build your bun with pork, red onions and BBQ sauce and your are good to go.

Leftovers: Pork Tacos, Pork Burritos, Salad

Tuesday, May 17, 2016

Mom's Black Bean Soup

Ingredients:

10 Slices of bacon, finely chopped
2 medium onions, chopped (about 2.5 cups)
6 garlic cloves, pressed
1 (14.5 oz. can) reduced sodium chicken broth
1.5 cups canned chopped tomatoes
2 Tbs. ketchup
2 tsp. worcestershire sauce
1 Tbs. Chili powder
4 (15.5 oz cans) Black beans, drained not rinsed
Kosher Salt and freshly ground pepper
1 bunch of cilantro
juice of 1/2 a lime
Thinly sliced scallions, for garnish
sour cream, for garnish
grated cheddar cheese, for garnish

Method:
Add bacon to large heavy pot over medium heat.  Cook until it starts to give up its fat, about 4 minutes.  Stir in the onions and cook, stirring until they start to turn translucent, about 4 minutes.  Stir in garlic and cook for about 45 seconds.  Add the broth, tomatoes, ketchup, worcestershire and chili powder.  Stir in beans, turn the heat to high and bring to a boil.  Adjust the heat so the soup is bubbling gently and cook 10 minutes.  Season with salt and pepper.

Meanwhile, pick off all the stem from the cilantro.  Wash it and shake dry.  Chop cilantro and stir it into the soup when it has been simmering 10 minutes.  Cook until soup is thickened, about 5 minutes. Stir in lime juice.  Serve with garnishes.



Dalene's Refrigerator Dinner Rolls (Speed method included)

                         Single                1 1/2x               2x                    3x    

Yield                24                        32                  50                     72

Water               1 1/4 c                 2 c                 2 1/2 c               3 3/4 c

Oil                   1/2 c                    3/4 c              1 c                     1 1/2 c

Eggs                3                          4                    6                        9

Sugar              1/2 c                    3/4 c              1 c                      1 1/2 c

Salt                 1 1/4 tsp              2 tsp              2 1/2 tsp             3 3/4 tsp

Flour              4 1/2 c                 6 3/4 c           9 c                      13 1/2 c

Yeast              2 Tbs                   3 Tbs            4 Tbs                   6 Tbs


Method:

Combine warm water, oil, eggs, sugar, salt and some flour.  Add Saf-instant dry yeast.  Continue to add flour until dough pulls away from sides of bowl.  Continue mixing until dough is smooth and elastic, 2-3 minutes.  (If doing speed method, using a Bosch type mixer, you will continue mixing for 6-8 minutes and skip the first rise).  Place dough in a large greased bowl, turning to coat.  Cover loosely with plastic wrap and cloth.  Let rise in warm place until doubled, about an hour.  Form into dinner rolls and place on a greased pan.  Cover loosely with plastic wrap and let rise until almost doubled, about 30 minutes.  Bake at 350* for about 15 minutes.  Butter tops and transfer to wired rack to cool.

This dough can be made a day ahead and ekpt in the fridge overnight.  Just remember to take it out of the fridge about 3 hours before you want to put the rolls into the pans.

Dalene's Butter Crescent Rolls

Ingredients:

Makes 12-15 rolls
1/2 cup milk
1/2 cup warm water
1/2 cup butter, softened
1/3 cup sugar
1/2 tsp salt
1 large egg (lightly beaten)
3.5 - 4 cups flour
1 Tbs. Saf-instant dry yeast

Makes 25-30 rolls

1 cup of milk
1 cup of warm water
1 cup of butter, softened
2/3 cup of sugar
1 tsp. salt
2 large eggs (lightly beaten)
7-8 cups of flour
2 Tbs. Saf-instant dry yeast

Method:
Combine milk, water, butter, sugar, salt and egg.  Add some flour.  Add yeast.  Mix in enough remaining flour until dough pulls away from sides of bowl.  Continue mixing until dough is smooth and elastic, about 2-3 minutes.  Place in a large greased bowl, turning to coat.  Cover loosely with plastic wrap and cloth.  Let rise in a warm place until doubled, about 1 hour.  Divide dough, roll out one section into a circle.  If desired, spread butter over dough.  Cut into wedges and roll starting with the large side.  Curve ends to form crescents and place on greased baking sheet.  Cover loosely with plastic wrap and let rise until almost doubled, 30 minutes.  Bake at 350* for about 15 minutes or until golden brown around the edges.  Butter tops of rolls.  Transfer to a wire rack to cool.



Mouse's Buttercream Frosting

Ingredients:

1 Cup Crisco
1 Cup real Butter (not cold but also not at room temperature)
2 tsp. Vanilla
2 lbs. Powdered Sugar
1/2 - 3/4 cup COLD heavy whipping cream

Method:

In large mixing bowl beat butter and crisco until creamy and smooth (about 10 minutes).  Add 1 lb. powdered sugar on low speed and blend, increase speed to medium and beat until light.  Add vanilla.  Add 1/2 cup cold cream and beat to blend.  Add remaining powdered sugar and beat until smooth.  Add remaining cream.  Beat 5 minutes and switch to whisk attachment and beat until light (10-15 minutes)

Mouse is an amazing baker and actually owned her own bakery.  I am grateful she was willing to share some of her secrets with me.

Guacamole Vidinhar Style

Ingredients:

3 Avocados
1 Lime, juiced
1 tsp. Garlic salt
2 Tomatoes, diced
1/2 Can Black Beans, drained
Pinch of Cumin
1/2 cup diced Onion

Mix together and enjoy!