Smokin’ Butt Chili ToTry

Posted on by June 4, 2017

Two different types of Chili from Chef JJ at SMF

Smokin’ Butt Chili

4lb Smoked Pork Butt
3C Chopped Onion
2T Minced Garlic
Evoo as needed
4-4oz Cans Chopped Green Chilies, Old El paso or 1lb Fresh Green Chilies, roasted, peeled and chopped
12oz Tomato Paste
1/4C Brown Sugar
1/2C Dark Chili Powder…OR… Run for the Border Rub.
2T New Mex Chili Powder or Smoked Paprika
1T Mex Oregano
1T Grnd Cumin
1tsp Grnd Allspice
1tsp Grnd Cinnamon
1tsp Cayenne or to taste, this is Mild.
1tsp Black Pepper
2T Beef Base or Bouillon
2-28oz cans Diced Tomatoes
12oz Favorite Beer

Optional…2-4 14oz cans Beans of choice, drained and rinsed.

This Chili is truly mild. For Actual Smoke add 1 Can Chipotle in Adobo, pureed and/or 3-4tsp’s Cayenne or Crushed Red Pepper flakes for HOT.

Saute onions in evoo until golden add garlic and tomato paste and saute until starting to brown.
Add brn sugar and all spices, saute about 5 minutes to awaken flavors.
Add the Green Chilies,Tomatoes, Beer, Base and Pulled Pork. Bring to a boil, reduce heat and simmer until flavors combine and Chili is reduced to desired thickness.
Add Beans if using and continue to simmer until hot.
Adjust seasoning and Serve.

I would Smoke the Butt to 180*F IT and cube it then let it finish to falling apart in the Chili.

Good stuff enjoy…JJ

Pork Chili Verde

2C Diced Onion
1C DicedTomatillo (3-4)
1/4C Fine Diced Jalapeno
1/4C Fine Diced Garlic
3T Bacon Grease

Saute above until tender and add next 10 ingredients.

4Lbs Smoked Pork Butt, coarse chopped or pulled in 1-2″ chunks.
5lbs Green Chiles, Roasted, Peeled and Chopped
2T Soy Sauce
1T Ground Ancho or Guajillo, or Pascilla or Dark Chili Powder
1T Grnd Cumin
1T Mexican Oregano
1T Grated Piloncillo or Brown Sugar
2tsp Grnd Black Pepper
1tsp Kosher Salt
1tsp Grnd Coriander Seed
1-2C Chicken Stock, or as needed.

1/2C Masa Harina or Fine Corn meal.
Optional: 1 1/2Lb ” C ” Size New or Red Potatoes, halved.

Bring Chili to a boil, reduce heat and simmer 1 hour.
Skim off Grease and reserve 1/4Cup.
Combine Grease with Masa in a small pan over low heat. Stir together, 1-2 minutes to make a Roux.
Gently whisk the Masa Roux into the Chili Verde and stir in well.
Add Potatoes if using.
Simmer an additional hour or until desired thickness.

Serve garnished as desired. Makes about 1 Gallon.

Garnish:
Chopped Cilantro
Chopped Green Onions
Crema or Sour Cream

Sweet Potato-White Potato Salad ToTry

Posted on by May 22, 2017

Ingredients
2 sweet potato, peeled and cut into 3/4-inch cubes
2 potatoes, peeled and cut into 3/4 inch cubes
2 teaspoons distilled white vinegar
1/4 cup light mayonnaise
1/4 cup light sour cream
2 teaspoons fresh lemon juice
1 teaspoon curry powder, or to taste
salt and ground black pepper to taste
1/4 cup chopped green onions
1/2 cup chopped celery
1 tablespoon chopped fresh cilantro

Directions
Place potatoes in two separate saucepans and cover with water. Bring to a boil over high heat, then turn heat to medium-low. Cover, and cook until tender but still firm, 12 to 14 minutes for sweet potatoes, and 10 to 12 minutes for white potatoes. Drain and place in a large mixing bowl. Sprinkle with vinegar, and cool.

To make the dressing, combine the mayonnaise, sour cream, lemon juice, and curry powder in a small bowl. Season to taste with salt and pepper.

Mix the green onions, celery, and cilantro with the potatoes. Pour the dressing over the potato mixture, and toss to evenly coat vegetables. Refrigerate at least 1 hour before serving to let flavors blend.

Grilled Potato Salad ToTry

Posted on by May 22, 2017

2# red potatoes
2T extra-virgin olive oil

Dressing:
1/2C extra-virgin olive oil
1T apple cider vinegar
1t kosher salt
1t ground black pepper
1 clove garlic, chopped
2 g white sugar
6 slices cooked bacon, chopped. [Grill on a mat]
4 green onions, chopped
2T minced fresh parsley

Directions
Preheat grill for medium heat and lightly oil the grate.
Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth.
Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.

Inspired by this.

Blue Runner Navy Beans

Posted on by May 22, 2017

May 21, 2017 – This was a great dish. Used one pound of the very small navy beans cooked all day in a creole vegetable base inspired by the one at their site here.

Ingredients:

2 tbsp mild olive oil
2 cups ham or pickled pork, diced into 1-inch pieces
2 cups Andouille smoked sausage, sliced into half-rounds – Would have added if we had any.
2 bay leaves
1 cup finely diced green bell pepper
2 cups finely diced celery
3 cups finely diced yellow onion
4 tsp minced fresh garlic – Used at least twice this much.
1 tbsp salt – Add to taste at end to cook.
¼ tsp ground black pepper
¼ tsp ground cayenne pepper
½ tsp dried thyme
1 tsp dried oregano
¼ tsp ground cumin
1 cup diced canned tomato
8 cups water – Water was ham broth made by boiling/simmering a meaty ham bone for 6 hours.
1 lb. Blue Runner navy beans, washed

Instructions:  MARY – I edited this some but you will remember it better than me.

6:00 AM – Put ham bone in filtered water in a DO and brought it to a boil. Covered with a pizza pan and simmered until late morning.

~11:00 – Removed ham from the bones, discarded fat and chopped large pieces into 1″ chunks but they are falling apart. Put ham pieces in large skillet with bacon grease and all the veggies and bay leaf to saute. Put the bones back into the water and added the rinsed beans. Brought it back to a boil then set to simmer until it began to brown.
Step 3 Reduce heat to low. Add the garlic, salt, black pepper, cayenne, thyme, oregano, and cumin. Cook, stirring occasionally, for 2-3 minutes.
Step 4 Add the tomato and cook, stirring occasionally, for 2-3 minutes.
Step 5 Add the water and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.

Chicken Breasts with Pesto and Bacon

Posted on by May 22, 2017

May 21, 2017 – This was an easy success. Large bone-in breasts were sliced to the bone about 1″ apart. Smeared fresh basil pesto we made with our basil into each slice. Draped with store-bought applewood smoked bacon. Sprinkled Creole Seasoning (see NOLACuisine.com) Baked in the oven set at ___ for about ___ then changed oven to roast set at ___. Pulled once bacon was crisping, covered in Alum foil to rest about 15 minutes. Served and enjoyed them. Nice way to fix large thick breasts so they were cooked more evenly.

Notice the small navy beans that was also a first-time recipe that turned out great.

 

 

Texas Q Sauce ToTry

Posted on by June 7, 2024

Sauce inspired by the legendary Cooper’s Old Time Pit Bar-B-Que in Llano, TX. Makes about 5 cups. This has beef stock and possibly beef fat in it so it should not be kept for more than a week or two.

They have a dozen pits to cook in, and one pit that is a holding pit. It has hunks of each of their meats and a big bucket of sauce. Customers come up and point at the meat they want and if they want sauce, the meat is dunked in the bucket, flavoring both. Trimmings and leftovers are also tossed in the bucket. So if you go to Cooper’s, and if you want sauce, don’t tell the pitmaster you’ll use the bottled sauce on the picnic tables inside. Tell him to dip it.

Ingredients

  1. 1 tablespoon paprika
  2. 2 teaspoons black pepper
  3. 2 teaspoons American chili powder
  4. 1 teaspoon cumin powder
  5. 1 tablespoon of butter *
  6. 1 medium onion, finely chopped
  7. 4 cloves garlic, minced or pressed
  8. 1 green bell pepper, chopped
  9. 1 cup Lone Star beer (or any other lager)
  10. 1/4 cup ketchup
  11. 1/4 cup apple cider vinegar
  12. 3 tablespoons Worcestershire sauce
  13. 3 tablespoons steak sauce
  14. 2 tablespoons brown sugar
  15. 2 teaspoons of hot sauce
  16. 2 cups beef, veal, or chicken stock

About the butter. Butter works fine, but to make it authentic, use rendered beef fat from the brisket. Note that it will not keep long if using the beef fat. Butter will allow it to be kept longer.

1) Mix the paprika, black pepper, American chili powder, and cumin in a small bowl.

2) In a small saucepan, melt the butter or fat and gently cook the onion over medium heat until translucent.

3) Add the garlic, bell pepper, and the spice mix. Stir, and cook for two minutes to extract the flavors.

4) Add the stock and the rest of the ingredients. Drink the remaining beer. Stir until well blended. Simmer on medium for 15 minutes. Taste and adjust as needed. Divide it in half and use half to mop the meat when cooking. Use the remainder to splash on the meat when you serve it.

Above based on http://amazingribs.com/recipes/BBQ_sauces/texas_BBQ_mop-sauce.html