Awesome Pork Barbacoa Burrito's

If meat could possibly taste like candy, this is the recipe to do it...

Use this to make aweome burrito's (Cafe Rio Style) or incredible salad or even the best pulled pork sammy you have ever had.

Get a 5-6 lb pork roast, (Sams Club has a great one) place it in a crock pot. Fill pot with water about an inch above roast. Sprinkle with 1 tsp salt and 1/4 of an onion for flavor.  Place lid on crock and cook on low for about 6 hours.

In a separate bowl, mix together 1 3/4 cans Dr. Pepper (NOT DIET) 1 cup brown sugar, 3/4 cup sugar, 1 ounce Chipotle sauce (Any store will have it) 1 Tbsp minced garlic, 1 cup taco sauce (or finely chopped salsa), 1 tsp dry mustard, 1 tsp cumin. (Taco seasoning will work)

When meat is cooker, drain liquid from crock pot and SAVE. Set aside. Throw onions away. Pour bowl mixture over the pork roast then shred the roast using two forks. Let the sauce soak right in. Cook this shredded delight for about 2 hours, covered.

Green sauce:
Take the liquid drippings and place in stock pot. Pour in 1 large can (quart) of green enchilada sauce. bring to slow boil and add 3 Tbsp corn starch mixed with 1 cup cold water; stir in. This will thicken the sauce. Do not burn.

To make burrito's, slightly warm a large flour tortilla. Add some Mexican rice (store brand is fine), black beans (canned are fine) and Barbacoa pork. Add cheese, green sauce and roll. Cover burrito "enchilada" style with more green sauce. Guacamole and sour cream are optional.

For salad, chop fresh Romaine lettuce; add Mexican rice, barbacoa pork, and tortilla strips. Sprinkle cheddar cheese on top with guacamole and some Pico de Gallo.

For pork sammy, place pork on soft roll, add cheddar cheese, light mayo and slice of tomato.

Pork Barbacoa YUM!

If meat could be candy, this is the recipe you want. Use the shredded meat in burrito's ala Cafe Rio style, or on a sandwich, or even a salad,

Take a 5-6 pound pork roast. (Samd club sells a great one). Put it in a crock pot almost cover in water add an onion cut in 4.and cook 6-8 hours.
In a separate bowl, combine 2 cans Dr. Pepper 1 cup brown sugar, 3/4 cup white sugar, chipotle sauce 1 ounce, 1 tsp minced garlic, 4 ounce taco sauce, and

Authentic N.Y. Egg Cream Soda

This is a drink my Mom and Dad grew up on in Brooklyn NY. It used to be that every corner had a soda shop. The term "Soda Jerk" originated from the guy who would serve up the fountain drinks. Here is the simple recipe to make this fantastic concoction:

In a 16 ounce glass (not plastic) pour 1 1/2 inches cold milk (whole milk works best), 1 inch of chocolate syrup (do not mix). Pour seltzer water into the middle of the glass to about an inch from the top. Take a metal spoon and mix the contents of the glass without disturbing the foam on top. The drink should look like chocolate milk with white foam on top. Enjoy. This drink does not last long so drink right away.

The Ultimate "Fluffernutter"

This is a 30 second recipe that you will love. It is something I grew up eating and wanted to pass on.

Your kids will love you. It's kind of a New York east coast sandwich; my kids love them.

Every once in a while you will hear someone in a movie talk about a fluffernutter. Here is what it is:

Take two pieces of bread. On one side spead peanut butter; on the other spread marshmallow "fluff." Squish together and enjoy with an ice cold glass of milk. Great late night snack or after school treat. "Fluff" is a brand name I don't see out here in Utah, but any marshmallow creme will work.

Walmart sells one over by the marshmallows. Enjoy.

Chicken Marsala

I made Chicken Marsala for Fred and Tammy Cerrone last night. Fred and I met 16 years ago playing baseball in Florida and we have played together ever since. He his from Toledo Ohio and a Huge Notre Dame football fan. This recipe is one of my favorites so I ressurected it from the archives....Enjoy, Gandy

Get yourself the biggest frying pan with a lid you can find. In the pan cover the bottom with a 1/4 inch of olive oil. Add 1/2 stick of butter and let it melt over medium heat.

Take your boneless skinless chicken breast and dredge it in a flour mixture of 1 cup flour, 2 tsp salt and 1 tsp pepper; mix well. (Dredging means to lightly coat the meat all over.) This will help big time with the gravy later.

Place meat in frying pan and sear on one side for 5 minutes. The meat should be lightly browned. Carefully flip the meat over and sear for 3 minutes on side two. This process will seal the flavor of the meat.

Take 16 oz of fresh sliced mushroooms and spead them over the whole pan and over the meat. Take 1 cup marsala wine and 1/2 cup dry6 sherry wine and pour over contents of pan. Add chicken stock until meat is just about covered in liquid. . Cover and cook for about 10 minutes.  Check the meat for your desired finish.

Set meat aside in covered dish to keep hot. Drain mushrooms, SAVE LIQUID in pan. Place mushrooms over the top of the meat for presentation.

Place liquid back in frying pan. There should have been some reduction in the amount of liquid. Add more chicken stock to desired level of gravy that you want. Bring to slow boil. In a sepatate small bowl combine 1/2 cup corn starch to 1 cup COLD water. Mix well.

Slowly pour corn starch mixture into slowly boiling frying pan. Mix well. Add 1 Tbsp each granulate garlic, and granulated onion. Salt and Pepper to taste. This mixture, once it comes to a slow boil, will thicken quickly. DO NOT BURN. Stir constantly and once it thickens remove from heat.

The combination of flavors from the meat drippings, the wine, the stock, the spices...YUM!
Serve with Mashed Potatoes, Rice, Pasta....awesome. My favorite thing here is to chop up fresh carrots and potaoes with skins on, boil until done in salted water. Drain and pour gravy right on top. Maybe some green beans? Dinner!

Info on cooking with wine

Alot of people ask me if cooking with wine is OK for the LDS cook. We often hear how the alcohol "burns" off during the cooking process. I wanted to make sure that was true. There is no substiture for "Marsala or Sherry" in chicken Marsala. The flavor profile you get is un-paralelled. Here is what I found.

James Peterson, a cookbook writer who studied chemistry at the University of California at Berkeley, stated in his encyclopedic cookbook called Sauces:
Question:
When you use alcohol in cooking a dish, how long does it take for alcohol to burn off? Is the time the same for all forms of alcohol? - Jim S (4/1/05)

Answer

You need to cook a sauce for at least 20 to 30 seconds after adding wine to it to allow the alcohol to evaporate. Since alcohol evaporates at 172°F (78°C), any sauce or stew that is simmering or boiling is certainly hot enough to evaporate the alcohol.

Be careful if you are using alcohol in something cold like a Sorbet. The alcohol content stay's at 100%. Companies like Jack Daniels put their whiskey is all sorts of things, like BBQ sauce, potato chips, even mustard! They do this by cooking off the alcohol first, then cooling the product before bottling. Nice thing about cooking with a wine is that it also tenderizes the meat as well. Plus the gravy you can make from a chicken or steak marsala reduction is quite frankly heavenly. Anyone interested in some recipes like this please comment below. Craig

Fish Taco's

Easy recipe to make for a Sunday afternoon.

Bake up breaded fish fillets of your choice. Follow the instruction on the box. Bake as many fillets as you want tacos. Two minutes before fish is done cooking, begin warming corn tortillas on a dry skillet or grill. Use 2 tortillas per taco. Spread tartar sauce on warm tortillas. (If you have no tartar sauce easy recipe is included)
Add some shredded cabbage (cole slaw mix is cheap and works well) on top of sauce. Add a slice of tomato and some salsa if you like. Place fish fillet on top; add some cheese of your choice. (I like pepperjack) Fold and enjoy.

Tartar sauce- 1 cup mayo, 1 Tbsp lemon juice, 2 Tbsp dill pickle relish. Mix well.

Hobblecreek 4th ward RS recipes

Here are the recipes we made on Feb. 11th. Thanks for coming! Craig

Proscuitto/Mozzarella Pesto Panini

2 slices thin Proscuitto, 4 Slices fresh Mozzarella ¼ inch thick, sliced Feta cheese, 4 slices tomato, mayo, pesto , Ciabatta bread

On Ciabatta bread (or your choice), spread thin layer of pesto on both pieces of bread followed by mayo. Place fresh mozzarella, tomato, feta, and proscuitto on top of each other. Salt and pepper to taste. Panini grill the bread until golden brown.

Italian Soda

In a cup, fill ice 1/3 followed by 7-up (diet soda works well too). Add ½ ounce desired flavored syrups, top off with ½ inch of half and half. Stir and enjoy. Works best with a straw and it's fun too.

Teriyaki Chicken Grilled Sammy

5-6 large skinless boneless chicken breasts, 2 cups chicken broth, 2 cups Teriyaki sauce, 1 cup flour, 2 tsp salt, 1 tsp pepper. 1/3 cup olive oil, 4 Tbsp butter

In a large frying pan over medium heat. place olive oil and butter; melt. Cut chicken breast in half (like slicing bread), coat with flour, salt and pepper. Place chicken in frying pan and brown for 3 minutes. Turn and add chicken broth. Cook for 3 minutes and add teriyaki sauce. Cook for 4 minutes and remove from heat.

On sour dough bread (or your choice) lightly butter 1 side of both slices. Add teriyaki mayo (2 cups mayo, 1/2 cup teriyaki sauce) to unbuttered sides. Place swiss cheese on both sides, add chicken and sliced pineapple rings. Grill to perfection.

Chicken Tortelini Soup

4 med potatoes, 2 carrots, ½ yellow onion, 1/3 stalk celery with leaves.

Chop all. Add 2 cups any pasta to 1 gallon water. Add ½ cup chicken bullion or base. Boil and cook until potatoes are done. (Bullion will soak into veggies). Add ½ cup marinara sauce for body. Add 2 Tbsp Italian seasoning, 2 tsp granulated garlic, 2 tsp granulated onion, salt and pepper to taste. Add 2 cups cooked chopped chicken. Add ½ cup grated parmesan cheese. Enjoy.

Chicken Feta Tomato salad

Teriyaki chicken, Romaine lettuce, grape tomatoes cut in half, feta cheese crumbled, croutons. Rocco’s sweet onion dressing.

Strawberry Lemon mouse cake

1 box each Lemon & Strawberry cake mix. Mix and bake per instructions. Line Strawberry cake with wax paper. In large bowl mix 3 cups milk and 2 boxes (5.9 oz) INSTANT lemon pudding mix. Let sit for 2 minutes. Mix two large (thawed) containers of Cool Whip or other whipped topping with lemon pudding mixture. Ice the lemon cake first with a generous layer of icing. Place strawberry cake on top and finish icing all sides and top.

Rocco’s Sweet Onion dressing

Ingredients:
• 2 cup light corn syrup
• 1/4 cup minced white onion
• ¼ cup red wine vinegar
• 3 Tbsp white distilled vinegar
• 1 1/2 Tbsp balsamic vinegar
• 1 ½ Tbspn brown sugar
• 1 ½ Tbspn buttermilk baking mix
• 1 tsp lemon juice
• 1/2 tsp poppy seed
• 1/2 tsp salt
• 3 pinch cracked black pepper
• 3 pinch garlic powder

Directions:
Combine all ingredients in a small microwave-safe bowl. Heat mixture uncovered in the microwave for 1 to 1 1/2 minutes on high until mixture boils rapidly. Whisk well, cover and cool. [Alternatively, bring to a boil on top of stove.]