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Monthly Archives: May 2011

Cuban Pork w. Avocado Salsa

What you’ll need:
Oranges
Lemons
Limes
Garlic
Oregano
Salt
Pepper
Pork Shoulder/Butt
Onions
Cilantro
Avocado
Jalapeno
Blender
Roasting Pan or dutch oven or slow cooker
 
Avocado Salsa
Combine avocado, jalapeno, garlic, cilantro, lime juice in blender and blend until smooth.
*salsa will clump up so add water as needed
 
Mojo Marinade
Combine Equal parts orange, lime, lemon juice, garlic, dried oregano, salt & pepper in blender and Blend until everything is combined
 
Prepping the Roast
Season with salt and pepper
In a gallon size ziploc bag, combine pork roast and mojo marinade.
Let marinade for 1-2 days.
 
Cooking instructions
Preheat oven to 325
In a roasting pan or dutch oven, place roast in the middle of pan.
*If using a roasting pan, you’ll have to cover w. foil.
Add extra marinade until it covers the bottom of your pan.
Add additional cup of water to the bottom of the pan
Bake until meat is fork tender and you can shred.
(I made a 3.75lb roast and it took me about 4.5-5 hrs. So its a little more than 1hr a pound. You’ll just have to check on it from time to time and poke it with a fork. How tender you want it is entirely up to you!)
Once pork is done, let rest for 30 min, and shred using fork or tongs.
 
 
Finish with:
-sautéed onions. I did not cook the onions with the roast because they’d get too tender and fall apart. This gives a good oniony (is this a real word?) bite with the melt in your mouth pork.
 
-Also don’t forget to add a squeeze of lime!
 
 
 
Enjoy!
Chef Toastee
 
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Posted by on May 25, 2011 in Chef Toast, Home Cooking

 

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Homebrew Beer: Part 1

Homebrew Beer: Part 1
Preparation

Decided to attempt a relatively easier (and happens to be one of my fav) brew for my first attempt; Hefeweizen!

Ingredients that make up the Hef.
Malt (dry and syrup shown above)
Hops
Yeast
Bottled Water

Priming Sugar: You will use this prior to bottling (after the Secondary Fermentation that I will get into later)

Starting kit from Culver City Brewing Home Brewing Supply.
What you see is (from the left) Primary Fermentation Bucket, cleaning brushes, Iodophor (to sanitize equipment), Large metal spoon, small and big strainer, bottle caper, Auto-Siphon, Turkey Baster (to read the gravity of your beer), and a thermometer . Missing from the photo is a glass Carboy used for Secondary Fermentation and the Air lock and stopper for the bucket and carboy. I also had to purchase a large Brew Kettle (min 20 quarts) separately.
Read the instructions carefully and get ready to Brew!
Up next, Homebrew Beer Part 2: Making Wort and Primary Fermentation.

 
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Posted by on May 24, 2011 in Chef Snak, Everything Alcohol

 

Shrimp Scampi

BOIL pasta until just barely al dente (I used Spaghetti Rigati) and save 2 cups of pasta water on side…

DRAIN and run pasta under cold water to halt cooking…

PEEL shrimp and save shells on side…

CHOP garlic + parsley stems…

SAUTÉE garlic + parsley stems + red chili flake in olive oil…

ADD shrimp shells + some pasta water… and cook until shells turn orange…

ADD shrimp + 2 tbsp of butter and pasta water…

ADD pasta and toss…

TOP with shaved parmesan and chopped parsley…

 
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Posted by on May 24, 2011 in Uncategorized

 

Guava Orange Pork Ribs

Guava Orange Pork Ribs
Everyone’s favorite with a touch of Home

Inspired by one of my favorite dish at a local diner called Big City Diner back in Honolulu.
Totally made the recipe up on the spot at Ralphs, but how can you screw up pork ribs, right?

Rub various spice on the ribs (I tried to go easy on the minced garlic to not overwhelm the flavor of the fruit.. but garlic is key to get rid of the “pork smell”)
Cover in orange zest
Slow cook in the Crock Pot for 4-5 Hours with Guava Juice and fresh Orange Juice (from the orange you zested)
After the slow cook, heat the oven and pour out the juice and simmer to get it thicker
Paste on the thicker pork/guava/orange juice on to the ribs (don’t get too excited and paste it all, take it slow baby.. nice and slow)
(Note: Bought guava jam thinking that it will be better suited for broiling, but the damn jam I bought didn’t taste remotely close to guava… damn mainlanders lol but I would recommend trying if you have a legit one)
Keep pasting as it broils and stop when you see some browning (meats already cooked, you’re broiling it for the burnt look and further infusing the flavors)

What you get is a moist and fall-off-the-bone ribs. Sweet guava and orange flavor with a little bit of bitter aftertaste from the orange skin zest. RECOMMEND!-Snak

 
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Posted by on May 19, 2011 in Chef Snak, Home Cooking

 

Roast Chicken

Was inspired by this article in the Huffington Post today: http://www.huffingtonpost.com/adam-roberts/reasons-to-roast-a-chicken_b_861355.html to roast a chicken. It’s been a while but decided to go with a combination of Barefoot Contessa’s Lemon and Garlic chicken recipe and Thomas Keller’s roasted chicken with root vegetables.

PREHEAT oven 425 degrees…

CHOP onion, carrot, leeks…

STUFF chicken with half a lemon and smashed garlic and place on top of vegetables…

SEASON chicken and vegetables with olive oil, salt, and pepper…

MIX yukon gold potatoes, olive oil, chopped parsley stems, salt, and pepper in a separate bowl (oven-safe)

BAKE both in oven for one hour…

MIX one tablespoon of butter in with the potatoes… letting the residual heat melt the butter… top with chopped chives…

CUT chicken in half from breast, removing breast bone, and squeeze lemon on top of chicken….

*Note* This would be a perfect meal for two, as one bird proved to be too much to eat and I ended up with half a bird leftover for dinner… However, on the bright side, the grand total for this meal came out to be $12.00.

-Benson

 
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Posted by on May 17, 2011 in Chef Blau, Home Cooking

 

Hainan Chicken Rice

Another one of mom’s recipes… Quick, simple, and doesn’t require a whole chicken (here I have used chicken breast)…

SEASON chicken (skin on) with salt + pepper….

BOIL a pot of water and throw in a large piece of ginger and some green onion…

POACH chicken with the heat off for 70 min…

PLACE chicken in ice bath…

SAUTÉE fresh slices of ginger and scallion in oil and add to pot of rice…

COOK rice using the chicken broth instead of water…

MIX together (for sauce): olive oil + ginger + scallion + lemon juice + sugar + white pepper + salt in a food processor or with mortar and pestle…

SLICE chicken and serve with rice and sauce…

-Benson

 
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Posted by on May 16, 2011 in Chef Blau, Home Cooking

 

Spaghetti with Gizzard

Give gizzards a chance! They are inexpensive, add great earthiness to sauces, and provide a nice textural contrast with pasta…

SLICE garlic and gizzards thin…

COOK spaghetti and set aside 2 cups of pasta water…

DRAIN and set aside pasta after rinsing under cold water…

SEASON gizzards with salt + pepper

SAUTÉE garlic in olive oil…

ADD chopped parsley stems and red chili flake…

ADD gizzards + lemon juice… sautée until all sides are browned…

ADD one 28 oz can of plum tomatoes (tomatoes cut into small pieces with scissors) + one cup of pasta water…

SIMMER for 10 minutes and re-season with salt + pepper…

ADD another cup of pasta water and continue to simmer until sauce is reduced by half…

ADD pasta and toss with butter until coated…

TOP with chopped parsley… (can also add shaved Parmigiano-Reggiano)…

-Benson

 
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Posted by on May 12, 2011 in Chef Blau, Home Cooking