Pork Carnitas - Slow cooked pulled pork

Equal parts savory crunchy bits and lovely tender bits, it is an ode to pork.

3 to 5 lb pork shoulder, bone in (also pork chops in a pinch, so probably pork loin roast)

The Rub

3 tsps salt

1 tsp pepper

1 Tbsp dried oregano

2 tsps ground cumin

½ tsp cayenne pepper

2 Tbsps chilli powder

¼ tsp cinnamon

Scant pinch of ground cloves

Aromatics

1 large onion, cut into wedges

5 cloves garlic, smashed

2 limes, juiced

2 Tbsps brown sugar

2 bay leaves

Serve with any of the following:

Sliced avocado

Sliced radishes

Thinly sliced cabbage

Warm tortillas, corn or flour

Fresh squeezed lime juice

Salsa

Refried beans

Red Rice

1. Rinse and dry the pork shoulder, rub in the salt and pepper.
2. Combine the rub ingredients then rub all over the pork as much as possible; use ALL of it. 
3. Place the pork in a slow cooker with the fat cap up. Surround it with the onion, crushed garlic and lime juice, tucking the bay leaves at either end.
4. Cook on low for 8 to 10 hours or on high for 6 hours.
5. The meat should be tender and falling off the bone. Remove from the slow cooker and set aside only long enough to finish the next step.
6. Pour juices in the slow cooker into a glass measuring cup and skim off and discard the fat. If more than 1½ to 2 cups of juice is left, reduce it in a wide pan until you have less than 2 cups. The liquid will be SALTY, and should only be used as indicated in the following steps.
7. Shred the pork using a couple of forks.

To Serve

1. Heat 1 tbsp of oil in a large non stick pan over high heat, then reduce to medium high. Place shredded pork into the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, and the tender juicy bits get lost.
2. Repeat in batches (takes me a couple of batches) - don't crowd the pan.
3. If you are reheating the carnitas, then flip and cook the other side briefly just to warm through. I really recommend only making one side crusty and leaving the other side juicy and moist.

Smoky Red Lentil Stew

I suppose we like spicy dishes. This one comes out mildly spicy (to our taste), but you may want to reduce or omit the hot sauce if you want to try it and if you don't like spicy. The required spicy ingredient is the chipotle. The smokiness of the pepper is what makes this dish so delicious. It is particularly well paired with the Cornmeal Spoon Cakes.

Servings : 4 to 5

1 Tbsp mild vegetable oil
1 onion (6oz/170g) diced
4 cloves garlic, minced
3 to 4 carrots (12oz) diced

¼ tsp baking soda
1½ tsps. chilli powder
1 tsp cumin
2 cups (14oz/400g) red lentils
4 cups broth

10 to 15 dashes hot sauce

1 to 2 Tbsps. adobo sauce from the can of chipotle

14oz (398mL) diced tomatoes 
1 minced canned chipotle in adobo
1 tsp salt
1 lime, juiced
½ bunch cilantro, chopped
OR
½ bunch parsley

1. Sauté the onion and garlic in a large pot with oil until soft and transparent.
2. Add the carrot and continue to sauté for a few minutes more, or just until the carrot begins to soften.
3. Cut open the chipotle, remove the seeds and mince.
4. To the carrots and onions add the chilli powder and cumin. Stir to combine. 
5. Add the lentils and the broth, bring to a boil then simmer for about 10 minutes or until the lentils start to soften but aren't breaking down yet.
6. Add the diced tomatoes and their juices, the chipotle peppers, and the hot sauce.
7. Uncover and simmer until the liquid reduces. You should be able to serve it on a plate without extra liquid seeping out. Notice that at this point the lentils will have started to break down and stick to the bottom of the pot. You can either place a diffuser under the pot or stir frequently to prevent sticking and scorching. 
8. Stir in the salt, cilantro and the juice of the lime. Adjust the seasoning and serve with a bottle of hot sauce for anyone who would like it spicier.

Dragon Bowl

I made this for my mom in November 2013 when she was recovering from a major operation. She was working with a naturopath who had her on a special diet where she had to eat a lot of beans. Now, my mother doesn't like beans. So I was trying to find some interesting ways of preparing some for her. In this instance it was as mung bean noodles and tofu.

8 servings

  

The Sauce

¾ cups rice or apple cider vinegar

1 cup mild vegetable oil

4 Tbsps toasted sesame oil

¼ cup Tamari or Braggs aminoacids

5 Tbsps lemon or lime juice

3 Tbsps tahini

2 Tbsps grated fresh ginger

2 or 3 grated or pressed cloves of garlic

1 cup very hot vegetable or chicken broth

1. Put everything together in a bowl and whisk until well combined.
2. Keep on a low simmer on the stove-top.

The Layers
1 cake tofu, cubed

1½ cups brown rice

250g package rice or cellophane (mung bean) vermicelli noodles

9oz grated carrots and/or beets

2 head broccoli, cut into florets

1lb/500g daikon radish or zucchini, grated

Lettuce, thin slice

Parsley, minced

Green onion, small chop

2 avocado, cubed

340g/12oz sprouts of some description (mung, sunflower, alfalfa, broccoli, whatever)

Pumpkin or sunflower or hemp seeds

1/4 cup toasted sesame seeds

1. To prepare the tofu turn on the oven to 400F. Use about a ¼ cup of the sauce and toss with cubed tofu. Put the tofu in the oven to bake for 30 to 45 minutes, turning every 15 minutes.
2. Meanwhile cook the brown rice in 3 cups of lightly salted water for 45 minutes.
3. Grate the veg you are using: either carrot, beets, zucchini, daikon
4. Boil some water and pour over the noodles and let soak for 1 minute or until pleasantly al dente.
5. Put the broccoli on to steam - only cook until al-dente, about 5 minutes.
6. Chop up the parsley and green onion.
7. Once the rice is cooked, layer each ingredient into bowls like this, 1 being the bottom of the bowl, 10 being the garnish on top:

• noodles
• carrot and/or beet
• steamed broccoli
• brown rice
• grated daikon radish or zucchini
• cubed avocado
• baked tofu
• some form of sprouts, and fresh lettuce
• pumpkin, sunflower or hemp seeds (about 1 Tbsp per bowl)
• sprinkles of parsley, green onion, and toasted sesame seeds

The last step is to pour the steaming hot sauce over the whole thing and serve with a bottle of hot sauce on the side for those who like it spicy.

Ginger Citrus Soba Noodles

Part 1
4 oz soba noodles (100% buckwheat soba if gluten free - other types of noodles are ok.)
1 cup edamame

Part 2 - The sauce
juice from approximately 1⁄2 of an orange (about 1⁄4 cup)
1 Tbsp lime juice
1 Tbsp tamari (or soy sauce)
½ tsp hot sauce (or to taste)
1 tsp toasted sesame oil
2 tsps minced fresh ginger

Part 3 - The rest
1 cup snow peas
Mild vegetable oil
2 to 4 oz mushrooms
¼ cup chopped scallions or chives (30 to 45g)
Extra orange & lime wedges to squeeze in at the end
a few teaspoons of sesame seeds, for garnish

1. Bring a small pot of water to boil and add edamame. Cook for 7 to 8 minutes, remove from the heat source, and let stand until the rest is ready.
2. While this is happening, start the water for the noodles. Throw in a pinch of salt. 
3. While the water for the noodles is coming to a boil, string the peas and slice the mushrooms.
4. Put a pan on the stove with a splash of oil and turn on the heat to medium high.
5. While the pan heats up, start mixing together the ingredients for the sauce, which all go in at once and get whisked together.
6. Once the pan is so hot that the first snow pea will sizzle when it hits, add all the snow peas and a pinch of salt, turn down the heat to medium and stir fry for few minutes, until tender and they get a slight char on both sides. Keep shaking the pan or stirring and flipping the peas to make sure they get cooked on both sides. Remove from the pan and set aside. 
7. Do the same for the mushrooms.
8. Now, turn off the heat and let the pan cool down for a few minutes. Add the noodles to the boiling water while you wait.
9. The reason to cool the pan a bit is that it is relatively hot and dry. The next step is to add the sauce, and if you add it while it's too hot, it may spit dangerously. Regardless, stand back when you pour in the sauce. It should still be hot enough to bubble just a little bit. Stir continuously as it thickens, about 2 to 3 minutes. If it doesn't bubble a bit, turn the heat back on to low. The sauce should reduce to a light syrup. Don't let it burn or reduce too much.
10. Add the cooked noodles, snow peas, mushrooms and edamame to the pan. Stir to mix everything together with the sauce. Add a good squeeze of lime, and cook a few minutes more. Taste & adjust. If necessary, add more soy sauce, another squeeze of orange or lime, perhaps more hot sauce if you want more heat. Top with a drizzle of toasted sesame oil, scallions (or chives) and sesame seeds.

Black Bean Chocolate Chilli

I first made this while cooking at the Coming Home Café in New Westminster BC. It got a lot of attention, and I had people try to guess the ingredients. The funny thing was that the one ingredient most people didn't get were the red bell peppers... don't know why, it just is. The chocolate can be substituted with cacao powder and sugar, to taste; a 2 to 1 ratio should work, start with 1 Tbsp cacao and ½ Tbsp sugar and add to your taste.

2 Tbsps olive oil
1 large onion (10oz/285gr) chopped
4 garlic cloves, minced
1 stalk celery (50g) sliced
1 jalapeno chilli, minced (or more, for more heat)

1 red bell pepper
1 Tbsp ground cumin
2 tsps oregano
½ tsp cinnamon
a pinch of ground cloves
1 tsp ground coriander
2 Tbsps chilli powder
½ tsp pepper
1 tsp salt
2 x19oz cans black beans WITH the liquid
14oz (398mL) can diced tomatoes
1 Tbsp fresh lime juice
1 Tbsp soy sauce
1½ oz (about ¼ cup) 70% chocolate, grated

- OR 2¼ tsp cocoa powder 1¼ tsp sugar
Cheddar cheese, Sour cream, Scallions, Fresh Cilantro

1. Heat the oil in a soup pot and add onion and garlic; sauté until the onion becomes soft. Add the celery, chilli and bell pepper. Adjust the heat; cover and cook another 5 minutes.
2. Turn heat down to lowest setting and add the spices. Cook for 1 to 2 minutes, until spices are fragrant, stirring occasionally to prevent burning (ground spices can quickly burn. If the pan gets too dry add a little liquid from the diced tomatoes or some water)
3. Add the beans, the tomatoes, lime juice and soy sauce. Increase heat until you get a bit of a boil, then reduce to a slow simmer. Simmer for as long as you want, but it is ready in about 10 minutes, when the liquid starts to thicken.
4. Stir in the chocolate, adjust the seasoning and serve.
5. Top with Cheddar cheese, Sour cream, Scallions, Fresh Cilantro.

Cucumber Mojito

This is how lucky I am - Ben makes these wonderful drinks, and I am such a sucker for gin. A happy combination. From The Cocktail Guru.

2 oz gin, Preferably Hendrick's Gin
2 tsps (or Tbsps?) of sugar
5 lime wedges
6 to 8 fresh mint leaves
3 slices of cucumber

1. Peel the cucumber. Muddle the mint, limes, cucumber, and sugar.
2. Add the gin.
3. Fill the glass with crushed ice, over what you've muddled.
4. Stir the crushed ice with the mix for few seconds.
5. Garnish with cucumber peel and mint leaf 
6. You can also use: a splash of club soda if you want to make this a fizzy drink, it's a great twist

Chilli con Carne

For the moment, I'm essentially saving this from Cook's Illustrated. This was one of the recipes I'd lost when our computers were stolen. I'll have to go through the whole process of figuring out what I'd changed. One thing I remember is that I skipped the thickening part with the Masa Harina.

Serves 6.

To ensure the best chilli flavour, I recommend toasting whole dried chillies and grinding them in a mini-chopper or spice-dedicated coffee grinder, all of which takes only ten (very well-spent) minutes. Select dried chillies that are moist and pliant, like dried fruit. Count on trimming one-half to a full pound of waste from your chuck roast, so start with a four-pound roast to end up with three to three-and-a-half pounds of beef cubes. For hotter chilli, boost the heat with a pinch of cayenne, a dash of hot pepper sauce, or crumbled pequin chillies near the end of cooking. Serve the chilli with any of the following side dishes: warm pinto or kidney beans, corn bread or chips, corn tortillas or tamales, rice, biscuits, or just plain crackers, and top with any of the following garnishes: chopped fresh cilantro leaves, minced white onion, diced avocado, shredded cheddar or jack cheese, or sour cream.

3 Tbsps. ancho chilli powder or 3 medium pods (about 1/2 ounce), toasted and ground (see illustrations below)

3 Tbsps. New Mexico chilli powder or 3 medium pods (about 3/4 ounce), toasted and ground

2 Tbsps. cumin seeds , toasted in a dry skillet over medium heat until fragrant, about 4 minutes, and ground

2 tsps. dried oregano , preferably Mexican

7 1/2 cups water , divided

1 beef chuck roast (4-pounds), trimmed of excess fat and cut into 1-inch cubes

2 tsps. table salt , plus extra for seasoning

8 oz. bacon (7 or 8 slices), cut into 1/4-inch pieces

1 medium onion , minced (about 1 cup)

5 medium cloves garlic , minced

4 - 5 small jalapeño chillies, cored, seeded, and minced

1 cup 14oz (398mL) crushed tomatoes (canned), or plain tomato sauce 

2 Tbsps. lime juice from 1 medium lime

5 Tbsps. masa harina or 3 tablespoons corn starch

Ground black pepper

1. Mix chilli powders, cumin, and oregano in small bowl and stir in 1/2 cup water to form thick paste; set aside. Toss beef cubes with salt; set aside.
2. Fry bacon in large, heavy soup kettle or Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel-lined plate; pour all but 2 teaspoons fat from pot into small bowl; set aside. Increase heat to medium-high; sauté meat in four batches until well-browned on all sides, about 5 minutes per batch, adding additional 2 teaspoons bacon fat to pot as necessary. Reduce heat to medium, add 3 tablespoons bacon fat to now-empty pan. Add onion; sauté until softened, 5 to 6 minutes. Add garlic and jalapeño; sauté until fragrant, about 1 minute. Add chilli paste; sauté until fragrant, 2 to 3 minutes. Add reserved bacon and browned beef, crushed tomatoes or tomato sauce, lime juice, and 7 cups water; bring to simmer. Continue to cook at a steady simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.
3. Mix masa harina with 2/3 cup water (or corn starch with 3 tablespoons water) in a small bowl to form smooth paste. Increase heat to medium; stir in paste and simmer until thickened, 5 to 10 minutes. Adjust seasoning generously with salt and ground black pepper. Serve immediately, or preferably, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving.

Savory Chocolate Chilli

This is not just delicious, it is an attractive chilli. The yellow corn kernels and the red peppers shine like gems against the dark mahogany of the chilli, and if you choose to top it with bright white sour cream, fresh green cilantro and creamy cheese, well, they say that presentation is 90% of the meal! Excellent with a good corn bread or corn chips.

6 Tbsps chilli powder

1⁄2 tsp red pepper flakes

1 Tbsp cumin

2 tsps dried oregano

1 tsp cinnamon

1 pinch ground cloves

1 tsp coriander
2 Tbsps grapeseed oil or bacon fat

2 lbs ground beef

2 onions, finely chopped

1 medium red bell pepper, finely chopped

4 garlic cloves, minced

1 cup corn kernel

2 x 28oz (796 mL) cans diced tomatoes, un-drained

1 x 19oz can beans, rinsed and drained OR 1 cup/8oz dry beans, soaked and cooked

1 tsp ground black pepper

1 1⁄2 teaspoons salt, to taste

4 oz 70% chocolate (or to taste)
OR 2 Tbsps cocoa powder + 1 Tbsp sugar (add sugar for preferred bitterness balance in chocolate flavour)

hot sauce, such as Tabasco

1 Tbsp fresh lime juice

fresh cilantro (to garnish)

sour cream (to garnish)

grated cheese (to garnish)

1. In a small bowl, prepare the spice blend, from chilli powder to coriander.
2. In a large heavy pot, heat the oil over medium-high heat; add the beef, onions, bell pepper, and garlic; stir and cook until vegetables begin to soften.
3. Add the spices, corn, black beans, diced tomato. Bring to a boil then cook at medium-low temperature, uncovered, until excess liquid reduces and tomatoes disintegrate, about an hour.
4. Finely chop chocolate and add to chilli. Cover, reduce heat to low and let sit another twenty minutes. Add the lime juice. While adjusting seasoning to taste, add hot sauce, to taste.
5. Now, the garnish of fresh cilantro, sour cream and grated cheese is more than just to make it pretty - these ingredients are actually important elements in the final outcome of the dish. I call them garnishes because the chilli is perfectly good without them so they are optional, and they also make the plate look really good when serving.
6. NOTE: The flavor is quite different whether you use bittersweet chocolate, like 70% chocolate or semi-sweet chocolate. If you are unsure of what you would prefer, I suggest using bittersweet chocolate and then adding sugar if you find the chocolate flavour too strong.

Sweet and Sour Sauce with Cherry Tomatoes and Cilantro

A lot of what I have been practicing in the kitchen for our daily meals has been wintery types of foods - creamy sauces etc. Today I tried a Cook's Illustrated sauce for chicken breasts that is light and summery with a bit of kick.

4 sautéed chicken breast strips (or see recipe to cook whole chicken breasts)

2 medium shallots, minced

1/4 tsp. red pepper flakes

1 1/2 tsps. ground cumin

1 tsp. granulated sugar

2 Tbsps. apple cider vinegar

6 Tbsps. orange juice

1 Tbsp. lime juice

1 cup cherry tomatoes, quartered

1/4 cup chopped fresh cilantro leaves

1. Prepare your sauce ingredients before cooking the chicken so that the cooking time is reduced and the chicken won't have the chance to get cold, or you can cover the chicken with foil and keep warm in a 250F oven.
2. Cook chicken breasts first and set aside.
3. To make the sauce is a quick affair. Set the skillet with the remaining oil and chicken bits over medium heat. Add shallots, chilli, and cumin; sauté until fragrant, about 1 minute.
4. Add sugar and cook until shallots begin to caramelize, 1 to 2 minutes.
5. Stir in vinegar and orange and lime juices; increase heat to medium-high and bring to boil, scraping up browned bits from bottom of the skillet with a wooden spoon. Boil the sauce, stirring occasionally, until thickened and reduced to about 1/4 cup, 2 to 3 minutes. Remove from heat.
6. Immediately stir in tomatoes and cilantro so they slightly cook in the residual heat of the pan; season to taste with salt and pepper (not really necessary).
7. Spoon sauce over chicken; serve immediately.