HOMEMADE TAMALES

INGREDIENTS:

• 10 lbs of pre-made La Gudalupana Masa
• 6 lbs of pork shoulder 
• 6 Ancho chiles 
• 3 Guajillo chiles 
• 3 Pasilla chiles
• 1/4 Cup of dark brown sugar
• 1/4 teaspoon Victoria Gourmet Chipotle Flakes ( these taste great on pizza)
• 1 Habanero chile (fresh)
• Dried corn husks
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DIRECTIONS

Place pork shoulder in a pot covered with water. Add in 4 garlic cloves and 2 tablespoons of salt, now cook on medium heat for 3hrs to 4hrs (until you can easily pull apart--like for pulled pork). Moisten dried corn leaves in warm water for 30 minutes to soften and make pliable. 

Put all the chiles (except Habanero) in a pot of water and cook on low temp for 10 minutes to rehydrate. 

In a blender place all chiles (including fresh habanero), 1/4 C of brown sugar, and 4 cloves of garlic--mix well. Then cook contents in a saucepan with a little warm oil for 6 minutes.  Now, add this to the shredded pork. Continue to cook for 1 hour on low heat, until sauce is reduced significantly--too wet will prevent the tamales from holding. 

Grab a large corn husk (or two small ones) and place 1/4 C of masa--spread with a knife.  Do not place masa too close to top edge, leave about 1 inch from top empty. Finally, add a tablespoon pork filling in the middle. Fold long sides of corn husk right to left, now from narrow bottom fold under. Place tamales in steamer basket in standing position over one another--cook for 45 minutes and don't open right away. Please leave them alone for 10-15 minutes. Enjoy the fruits of your labor with a nice cold margarita !!

 

CHICKEN BRACIOLE WITH LEMON SAUCE

Ingredients

• 1/4 cup dried bread crumbs
• 1/4 cup golden raisins
• 1/3 cup grated Parmesan 
• 1/3 cup grated Iberico
• 1/3 cup grated Manchego 
• 10 slices of prociutto
• 2 cups of spinach (remove all water with a cheese cloth) 
• 2 small lemons
• 3 cups of chicken stock
• Salt and freshly ground black pepper
• 5 chicken breasts (butterflied and pounded flat)
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Directions

Stir the spinach, bread crumbs, raisins, and cheeses in a medium bowl and mix well.

Place the flattened chicken breast on a cutting board and place 2 strips of prosciutto lengthwise. Now put the spinach mixture at the short end of the breast and roll it up carefully.  Use toothpicks or butcher's twine so it stays secure. Sprinkle the braciole with salt and pepper.

In a hot saute pan, quickly sear all sides of the braciole (especially the seams). Don't cook all the way.

In a deep pan, heat 2 cups of chicken stock until it is at a rapid boil (you want to reduce and concentrate the flavor). When it has reduced by half add the juice from 2 lemons. Continue to reduce until it coats your spoon.

Preheat the oven to 325 degrees F. 

Add the braciole to a casserole dish and put 1 cup of chicken stock on the bottom of pan. Cover partially with foil and bake until the meat is tender, turning the braciole and basting with the sauce every 10 minutes. After 30 minutes, uncover and continue baking for 10 minutes. Let the braciole rest for a few minutes. 

Using a large serrated knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the warm lemon sauce over and serve with wild rice. Bon Appetit !!

GOAT CHILI RECIPE (AWARD WINNING)

INGREDIENTS: 

• 1.5 BOTTLES OF PUMPKIN ALE
• 2 TBSPNS OLIVE OIL
• 1 TBSPN OF BUTTER 
• 1 POUND OF BEEF, PORK, AND GOAT 
• 5 MINCED GARLIC CLOVES
• 1/2 TBSPN CURRY POWDER
• 2 TBSPNS CHILI POWDER
• 1 TBSPN ADOBE POWDER
• 1 TBSPN CAYENNE PEPPER
• 1 TBSPN GROUND CUMIN
• 2 TBPSN OF BROWN SUGAR
• 1 POBLANO CHILI (CHARRED & PEELED)
• 1 JALAPENO 
• 1 SERRANO
• 3 CUPS OF RED ONION
• 3 SWEET PEPPERS (TRADER JOE’S) OR ANY BELL PEPPER EXCEPT GREEN
• 2 LARGE CANS OF PLUM TOMATOES (USE THE POTATO MASHER ON THEM)
• 12 OZ CAN OF TOMATO PASTE 
• 4 CANS OF CUBAN BEANS (TRADER JOE’S) 
• 1 CAN OF KIDNEY BEANS 
• 1 BAG OF 4-CHEESE MEXICAN MIX  (TRADER JOE’S)
• 2 CUPS OF BEEF BROTH
• 1/2 CUP OF GOLDEN RAISINS
• 1 PLANTAIN (FRY AND MASH IT)

DIRECTIONS:

Warm the olive oil and butter in a large stock pot on medium. Add all the meat, onions, and garlic—saute until brown. Now, put in the tomatoes and paste and mix. Then the curry, chili, cayenne, cumin, adobe followed by the golden raisins, brown sugar, and sweet peppers (diced). Cook for 20 minutes on medium heat then add the pumpkin ale. Wait 10 minutes and add the beef broth, minced chilis and plantain mash to the party. Now, place in slow cooker on low heat and forget about it for 4-6 hours. The chili is best when made the day before. Top it off with some sour cream, mexican cheese, a few corn chips—you can substitute fresh cilantro for this. The key to making a memorable chili is to cook it for as long as you can. I made it more rich by adding a few small pieces of roasted marrow bones (optional).

Strawberry Balsamic Pie

• 5 Cups fresh strawberries 
• 1/2 Cup dark brown sugar
• 4 Tablespoons of balsamic vinegar 
• 1 Teaspoon freshly ground black pepper 
• 3 Tablespoons of corn starch 
• Pinch of salt 
• Toss in a bowl, then place in pie shell 
• Cook at 350 for 45 mins
• Let pie cool on a baking rack for 2 hours
• Serve with vanilla ice cream 

Easy Asian Brussel Sprouts

• Fresh Brussel Sprouts (you can fry them or roast in oven until fork tender--not mushy)
• Add to taste: lemon juice, general tso's sauce, sriracha, and candied pecans pieces (melt brown sugar with nuts and hit it with an pinch of cayenne)
• I have also tossed Brussel Sprouts with bacon and served with runny fried egg on top for brunch

Raspberry Chipotle BBQ Sauce

2 Shallots minced 

2 Garlic cloves minced 

1/2 t Fresh Ginger grated 

1/2 C Raspberrys

1 C Ketchup

1 T Worcestershire Sauce

2 T Brown Sugar

1 T Raspberry Jam

1 T Soy Sauce

1 T Dijon Mustard 

1/4 t Cinnamon 

1 T Sriracha

Pinch of nutmeg

1 T Raspberry Vinegar (can substitute another vinegar)

1 T Chipotle minced 

1/2 t Lemon Zest 

T=Tablespoon, t=teaspoon, C=Cup

MIXED-BERRY BALSAMIC PIE

• 32 oz FROZEN MIXED BERRIES (drain and thaw)
• 5 oz RHUBARB 
• 3 TB OF CORNSTARCH
• 1/2 CUP DARK BROWN SUGAR
• 3 TB BALSAMIC VINEGAR
• 1 TS FRESH LEMON JUICE
• 1/2 TS FRESH BLACK PEPPER POWDER
• PINCH OF SALT  

Warm rhubarb to tenderize. After 6 minutes add remaining ingredients and keep on medium heat until mixture is thickened. Set aside to cool while you make the pie dough (Barefoot Contessa's is perfect and easy). Now, after chilling pie dough in shell for at least 30 minutes pour in berries. You can now top if off with a fancy lattice top. Don't forget to egg wash it and sprinkle with sugar on top. Cook for 30 minutes at 325 degrees. Cool on a rack for at least an hour. Finally, go watch some football so it has time to set up nicely. Bon Appetit !!

BRINE YOUR TURKEYS PEOPLE !!

WARM UP 
* 1 cup kosher salt
* 1/2 cup light brown sugar
* 1 gallon vegetable stock
* 1 tablespoon black peppercorns
* 1 1/2 teaspoons allspice berries
* 1 1/2 teaspoons chopped candied ginger
* a quartered red onion 
* 1 teaspoon Trader Joe's curry powder
* 6 crushed cloves of garlic
* pinch of fresh nutmeg grated
* 1/2 cup of orange juice 


LET COOL A BIT AND THEM DUMP IN
* 1 gallon heavily iced water
* Turkey takes a bath for 8-16 hrs

PUMPKIN GNOCCHI

Ingredients:

• 1 cup pumpkin puree
• 2 eggs
• 5 medium sized potatoes, boiled
• 1/4 teaspoon cinnamon
• 1/8 teaspoon of nutmeg (more than a pinch)
• 2 cups flour all purpose flour (might not need all of it)
• 48 oz  chicken broth 
• 1/2 pound butter
• 2 tablespoons fresh sage leaves, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Reggiano cheese 
• Salt & Pepper to taste 

Instructions:

After cooked, then use the ricer on the potatoes and let them cool a few minutes. Now add the puree, cheeses, eggs, cinnamon, nutmeg, salt and pepper and mix well. Slowly add flour 1/2 cup at a time to form a smooth dough (only enough flour until it comes together). Next, knead the dough, but dont overwork it. 

Heat up the chicken broth before it boils.

Roll piece into a long rope, about 1/2-inch in diameter, flouring lightly if needed. Slice the rope into pieces 1/2-inch wide. Holding one piece at a time, roll a fork against the dough until slight indentations are formed. Repeat with each piece of dough, setting formed gnocchi on a lightly floured baking sheet. 

Immediately add the gnocchi to the chicken broth and continue cooking for 3 minutes once they have risen to the top. Remove the gnocchi with a slotted spoon and set aside.

In a pan over high heat add the butter when pan is very hot. Let butter sit undisturbed until almost all melted and outside edges have begun to caramelize then add the minced sage. Let cook for 30 seconds longer, season with salt and pepper to taste and add gnocchi to skillet to toss with sauce and rewarm if necessary. Serve immediately with more Parmesan cheese.

*** By cooking the gnocchi with chicken broth it imparts a more substantial flavor then just using just hot water. 

** I have also served these with a raspberry and balsamic sauce. Use fresh raspberries, brown sugar and cook slowly for 10 minutes. Then add about a 1/2 tablespoon of balsamic vinegar and stir. Continue cooking for 5 minutes until all the flavors unite. Finish with a little lemon zest. 

* Lastly, you can also substitute sweet potato instead of pumpkin puree. 

FAMOUS PESTO RECIPE

I usually top my pesto with slow roasted cherry tomatoes and grilled chicken breast.  Yield: Makes about 2 1/2 cups Active Time: 45 min Total Time: 45 min 5 garlic cloves 2/3 cup of caramelized pecans (use brown sugar) 1/3 cup grated Parmigiano-Reggiano 3 1/2 cups packed fresh basil leaves (buy at trader joes it's cheaper) (or grow your own) 1/3 cup dry basil  juice of one large lemon (it brightens the flavor) 1/2 cup of extra virgin olive oil Pulse garlic in a food processor until finely chopped, then add nuts, cheeses, a large handful of herbs, and 1 teaspoon pepper and process until chopped. Add remaining herbs one handful at a time, pulsing after each addition, until finely chopped. With motor running, add oil and blend until incorporated. Cooks' note: •For a smoother texture, make pesto in a blender, scraping down sides frequently before adding oil. •Pesto keeps, its surface covered with plastic wrap, chilled, 1 week. •Pesto can be frozen in sealed plastic bags (press out any excess air) up to 3 months. •For pasta with pesto: Put 2/3 cup pesto in a large bowl. Cook 1 lb linguine, rigatoni,spaghetti until al dente, then whisk about 3 tablespoons of cooking water into pesto. Add drained pasta to pesto with very little salt (remember that the cheese will make it salty also) and pepper to taste, then toss well. Serve with additional grated Parmigiano-Reggiano if needed.

(Picture from veganyumyum.com) 

EASY SHORT RIBS

7 short ribs on the bone

1 large red onion sliced

2 large shallots sliced

5 cloves garlic minced

1/4 tspn curry powder

3 tblspns ketchup

1 tspn sriracha

2 tblspns brown sugar 

1 rosemary stalk 

1/4 tspn soy sauce 

1 bottle malbec

2 cups beef broth 

3 tbs butter

Dry them with a paper towel or they won't brown. Season with pepper and kosher salt, then sear the

ribs on all sides in a pan with the butter.  Place in slow cooker to rest. 

Now cook down onion and shallots in butter until slightly carmelized in same pan. Add to slow cooker.

Lastly, add in the curry, sriracha, brown sugar, garlic,rosemary, broth and wine.

Cover and braise for at least 3.5 hours on medium heat. Don't boil. 

You can do it the night before and then reheat.

(Picture from foodnetwork.co.uk)