Chimichurri Sauce

Chimichurri Sauce

If you love grilled meats, especially beef, this amazing sauce from Argentina.  The Argentineans say, “Chimichurri would make nails taste good!”

Use liberally over steaks, Prime Rib, Grill Roasted Tri Tip, Slow smoked pork.

1 cup fresh Italian parsley (Some recipe use cilantro or a combination of both)

3/4 cup extra virgin olive oil

3 tablespoons red wine vinegar

2 tablespoons dried oregano

2 teaspoons ground cumin

1 teaspoon salt

1/2 tablespoon minced garlic

1/2 tablespoon red pepper hot sauce

Directions

Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.

Makes 1 -1/2 cup

Point Reyes Blue Cheese Compound Butter

I was sent this comment today;
A Mexican restaurant in the San Francisco Bay Area serves tortilla chips and salsa with a blue cheese/butter mixture and it's fantastic. But I've never seen it served anywhere else. Your thoughts?

Give this a try, it's a good start.

Point Reyes Blue Cheese Compound Butter

3/4 lb sweet butter

2 Tbl. Dijon mustard

1 Tbl. Fresh thyme, chopped fine

Pinch Kosher salt or Flur de Mar

1/2 lb Point Reyes blue cheese, or your favorite blue cheese

Cut butter into small cubes and soften at room temperature for 15 minutes

Cream the butter working in the mustard, thyme and salt. Gently fold in the blue cheese until all ingredients are incorporated. Taste and adjust seasoning

Form the butter into two eight-inch rolls, about an inch and a half in diameter, along the bottom edge of two pieces of waxed paper. Roll up and twist tight.  Place in the freezer or the fridge if using right away.

Soften a bit and cut ½ inch slices to top any grilled meats right off the grill!

Sonoran Holiday Crown Roast with Poblano, Pinion Nut & Cranberry, Grand Marnier Stuffing

Sonoran Holiday Crown Roast with Poblano, Pinion Nut & Cranberry, Grand Marnier Stuffing

It's the holiday season and I know you’re all looking for a great recipe to wow your family and friends. Crown Roast of Pork is beautiful and with this easy glaze and stuffing it will soon be a new family favorite.

Sonoran Holiday Crown Roast Glaze

1-1/2 C Red pepper jelly

3 TBL Grand Marnier

3 TBL Cider vinegar

2 TBL Dark brown sugar

2 TSP Kosher salt

2 TSP Paprika

1 TSP Granulated garlic

1. In a small saucepan bring all ingredients to a low boil, stirring until sugar dissolves. Allow sauce to cool and brush over crown roast in the last ½ hour of grill or oven roasting.

2. The roast is fully cooked when it reaches an internal temperature of 165∫. With the addition of the stuffing remember to check the temperature at the center of the stuffing as well as the center or thickest part of the roast.

Sonoran Pinion Nut & Cranberry Grand Marnier Stuffing

I make this recipe for pork crown roast, but it's also great in turkey!

1 LB Bulk pork sausage, fried and drained (with sage if available)

1 LB Herb stuffing mix

1 C Pinion nuts

1/2 TSP Dried ground thyme

1/2 TSP Dried marjoram

Salt and fresh-ground black pepper to taste

3/4 C Dried cranberries

1-1/2 C Grand Marnier

1 C Sweet butter, melted

3 C Chicken broth

1 Large, white onion, minced

2 C Celery, chopped

1-1/2 C Roasted and peeled, poblano chiles, diced

1. Bring the cranberries and 1C of the Grand Marnier to a boil in a small saucepan. In a separate pan, bring the chicken broth to a simmer.

2. In a large skillet, sauté the onion and celery in half of the butter. Add the cranberry mixture, chilies, sausage, stuffing mix, and pinion nuts; toss well. While tossing add the rest of the Grand Marnier and butter.

3. Add spices and season to taste with salt and pepper. While stirring, add warm chicken broth.

4. Makes enough stuffing for a 21-24LB turkey or a 10-15LB crown roast.

West Texas Flaming Mop Sauce for Barbecue

West Texas Flaming Mop Sauce for Barbecue

For those of you that are just learning about barbecue, this is an important day in your life. Barbecue sauce is used to cover up the flavor of inferior cuts of meat, or to enhance great barbecue by sitting on the side as an accent. Mopping sauce is a completely different animal. Its purpose is to tenderize while flavorizing. The rule of thumb for brisket and ribs is slow and low. While Smoking the meat give it a little mop every 20 minutes or so. You’ll see and taste the difference the first time you try it!

1-3/4 Cups White vinegar

3 Tbl. Louisiana Hot sauce

1 TBL Dark Brown sugar

1 tsp. Cayenne pepper

1 tsp. kosher salt

1 tsp. Fresh-ground black pepper

1 tsp. Sugar

Mix in a non-reactive bowl and cover. Mop onto ribs, pork shoulder or brisket while slow smoking.

Makes about 2 cups

Eastern North Carolina Pulled Pork Sandwich

Eastern North Carolina Pulled Pork Sandwich

This is the authentic Eastern North Carolina Pulled Pork sandwich that is a staple of the South. If you live in North Carolina or the surrounding states you know there is an ongoing argument between Eastern and Western North Carolina Barbecue Sauce; as to which is better. The Eastern being vinegar based and the Western being Tomato based. I’ve said it before and I’ll say it again, “There ain’t but two people, in this part of the country that know about proper barbecue, and I’m both of them!” Having said that I can tell you the Eastern is far superior. The sandwich comes piled high with savory pulled pork wet with the vinegar BBQ sauce and a generous mound of the coleslaw. The true aficionado then splashes the sandwich with a blast of Louisiana Hot sauce

Pulled Pork Rub

1/4 C Ground Ancho chile powder, mild New Mexico chile powder or paprika

1 TBL Dark brown sugar

1 TBL Ground cumin

1 TBL Kosher salt

1 TBL Sugar

1/2 TBL Fresh ground black pepper

1 TSP Cayenne pepper

Sauce

3/4 C White vinegar

2 TBL Louisiana hot sauce

1 TBL Brown sugar

1 TBL Sugar

1 TBL Kosher salt

1 TSP Crushed red chile

1 TSP Fresh ground black pepper

1/2 TSP Cayenne pepper

Coleslaw

3/4 HEAD Green cabbage, shredded

1/4 HEAD Purple cabbage, shredded

3 Carrots, grated

1-1/2 C Heavy mayonnaise

1/2 C White vinegar

1 TBL Celery seeds

Salt & pepper to taste

Pulled Pork Rub

1. Mix together well. Rub over roast, and allow to rest for 20-30 minutes, or if time allows wrap in plastic and let the rub do it’s magic overnight in the regenerator, before smoking.

2. Makes enough rub for a 4-5 pound pork shoulder.

Barbecue Sauce

1. Mix in a glass bowl and cover.

2. This sauce will keep fresh in the refrigerator for 2 months.

3. Makes 1 1/2 cups

Coleslaw

1. Mix the cabbage and carrots together.

3. Whisk together all other ingredients.

4. Stir the dressing into the cabbage and mix well.

5. Refrigerate before serving.

Slow smoke the shoulder, indirectly with pecan wood and cherry wood, chips soaked in an inexpensive white wine with citrus peelings. Once the internal temperature reaches 192°f. Remove the shoulder and allow a half hour resting period with a cover or foil drape. Using two forks shred the meat add the sauce and mix well. Let flavors marry for 20 minutes before making sandwiches.

Makes about 12 sandwiches.

Sweet and Spicy, Pepsi Cola BBQ Baby Back Rib Sauce and Jack Daniels Barbecue Sauce

Being a barbecue purest, I’m a guy that uses rubs and believes that barbecue sauce should be served on the side. However its not just about me, so if you want the stickiest, gooiest, twelve napkin usingest, ribs you’ve ever eaten try out either of these recipes. Oh and wear an old shirt they’re more than messy!

Sweet and Spicy, Pepsi Cola Baby Back Ribs

1 Cup Pepsi Cola

1 Cup Tomato sauce

1/2 Cup Dark brown sugar

1/2 Cup Dark molasses

1/2 Cup White vinegar

1 6-oz. Can Tomato paste

1/4 Cup Sweet butter

1/4 Cup Worcestershire sauce

2 Tbl Balsamic vinegar

2 Tbl Maple syrup

1 Tbl Dry mustard

1 Tbl Ancho chile powder or paprika

1/2 Tbl Kosher salt

1/2 Tbl Fresh-ground black pepper

1 tsp. Cayenne pepper

1 tsp. Marjoram

1 tsp. Granulated garlic

1 tsp. Onion powder

2 dashes Tabasco® Habanero Sauce

1. Mix all ingredients together and simmer over low heat until thick enough to coat the back of a metal spoon. Baste over Baby back ribs while slow smoking or barbecuing

Jack Daniels Barbecue Sauce

1/2 C Jack Daniels whiskey

1/2 White onion, chopped

4 CLOVES Garlic, minced

2 C Ketchup

3/4 C Dark molasses

1/2 C Brown sugar, packed

1/3 C White vinegar

1/4 C Worcestershire sauce

1/4 C Tomato paste

1 Jalepeño chile, minced

1/2 TBL Salt

1/2 TSP Fresh ground pepper

1/2 TSP White pepper

2 DASHES Tabasco Habanero sauce

1-2 DROPS Liquid Mesquite Smoke

1. Saute` onion, garlic and bourbon in a medium saucepan until onion and garlic are soft, translucent and just starting to brown, about 8 minutes. Add all remaining ingredients, bring to boil, reduce heat to medium. Simmer for 20 min. stirring constantly. Strain if you want a smooth sauce. Makes 4 cups.

Won-ton, Soup or Deep Fried!

Kathy had the day off today so we thought we'd have Won-ton

This recipe is for fried Won-ton which is delicious, but if you want the soup, just simmer them in chicken broth until they float to the top of the pot. Then add a little napa cabbage and cilantro and, if you like, a pinch of crushed red chile. Either way Won-ton are delicious.

Won-ton with Asian Dipping Sauce

Won Ton wrappers

Egg white beat with a tablespoon of water

Wonton ingredients:

1Lb. ground pork

½ lb medium shrimp, peeled and chopped

¼ cup minced water chestnuts

¼ cup minced green onions

2 Tbl. Soy sauce

1 Tbl. fresh grated ginger

Asian Dipping Sauce:

1/3 cup rice vinegar

3 Tbl. sugar

1 ½ Tbl. sambal or other Asian chile sauce

Mix all won ton ingredients together. Place 2TSP of mixture in each won ton wrapper, brush edge of wrapper with egg wash and press together, If you like, brush the pointed edges with egg wash, and fold in.

Fried Won ton: Deep fry in 325º oil until golden brown.

Won ton soup: Place wonton in simmering water. Once the won ton float to the top keep simmering for four minutes. Remove from water and place in bowl with hot chicken stock and whatever Asian vegetables you like. I just use a little fresh spinach. If using firm vegetables it may be necessary to cook them in the stock for a few minutes.

Asian Dipping Sauce: Bring the vinegar and sugar to a boil for 2 minutes, remove from heat and stir in the Sambal. Set aside to cool.

Extra Won ton may be frozen

Makes 4 dozen

Pork, Peppers and Pineapple Skewers with Sonoran Ponzu

Pork, Peppers and Pineapple Skewers with Sonoran Ponzu

For those days when you don’t want to heat up your kitchen, but it’s still too hot to spend an hour over a flaming grill. You can make these in advance and then just toss them on the grill and they’re done in twenty minutes!

Sonoran Ponzu Dust:

½ cup Mild New Mexico red chile powder

½ cup brown sugar

¼ cup Kosher salt

¼ cup black pepper

Mix together and sprinkle over pork or poultry before grilling.

Sonoran Ponzu Sauce:

1 cup mirin

¾ cup premium Japanese soy sauce

Juice of 2 Key limes

1 tsp. chopped Serrano chile

Bring the mirin to a simmer. Simmer for 6-8 minutes, or until mirin reduces to 1/3 of a cup. Remove from heat and whisk in all other ingredients. Drizzle over grilled pork, poultry of seafood. Or serve on the side as a dipping sauce.

Pork Peppers and Pineapple Skewers

1 medium, fresh pineapple (You can tell if it’s ripe by smelling. If it’s fragrant, it’s ripe!)

2 Lbs. Pork shoulder, cut into 1 ½ inch pieces

20 assorted peppers Jalapeno, red Fresno, Guerro, Habanero and so on

Non-stick vegetable oil spray

Cut the top and bottom off of the pineapple. Cit the pineapple into quarters from top to bottom, then remove the hard core. Cut remaining slices into 1 to 2 inch chunks. If using wooden or bamboo skewers make sure to soak them in water for 30 minutes prior to use, so they don’t burn up on the grill. Thread alternating pieces of pork pineapple and peppers onto skewers. Sprinkle well with Sonoran Ponzu Dust and then spray well with non-stick vegetable oil spray. Brown well over hot grill or coals, then move away from direct heat and close the lid. Although times vary with different grills and fuels I find they are done in about twenty minutes. Make sure and use a glove or oven mitt when turning or handling, as the skewers will heat up with the lid closed! Remove from grill and serve with Sonoran Ponzu sauce in a small bowls on the side for dipping, or drizzle the ponzu sauce over skewers. This dish is delicious with grill baked Yams.

Serves 6-8