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Category Archives: Chef Toast

Pulled Pastor

This was my play on pulled pork and al pastor.

What youll need:
Pork shoulder/butt
Onion
Garlic
Chipotle peppers in adobo sauce
Guajillo chilies (dried)
Pineapple
Apple cider vinegar
Cumin
Oregano
Paprika

Al Pastor marinade:
(Let the Guajillo chilies steep in hot water for about 10 minutes until they’re tender before you blend)
– Combine onion, peppers, pineapple, vinegar, garlic, cumin, oregano, paprika, salt and pepper in blender.  Blend until it forms a paste.
– Set aside extra marinade.  You’ll need this to finish the dish.

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Prepping the roast:
– Rub pork roast with marinade
– If possible, let marinade over night

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Cooking instructions:
– Preheat oven to 325
– In a roasting pan or dutch oven, place roast in middle of pan.  Cover while cooking.
– Add extra marinade until it covers the bottom of the pan along with a cup of water (will prevent it from sticking and give extra moisture while cooking
– Bake until fork tender and you can shred (here I used a 3 lb roast and cooked for approx. 3 hours)

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Finishing the dish:
– Add shredded meat in separate frying pan
– Cook on high heat so it crisps the meat and add additional marinade to taste

Enjoy!
– Chef Toast!

 
 

Beer Can Chicken

One of my favorite ways to make chicken.  This method keeps the chicken moist because the beer steams the chicken while cooking. It is critical you let the chicken rest after you cook it because there will be a lot of juices flowing throughout. If you cut it too soon all the juices leak resulting in a drier chicken.

What you’ll need:
Whole chicken (mine was a little less than 5lbs)
Can of beer (readers choice)
*Yes I realize I have a bottle of beer in my picture. I didnt have any cans so I just filled up my can of green tea with beer.
Seasoning mix (mine was a mix of garlic salt, onion powder, paprika, kosher salt, pepper, trader joes 21 season salute, and cajun seasoning) But you can use anything you want.

Cooking instructions
preheat oven to 375
remove innards from chicken and rinse
pat dry
drink 1/3 of beer (yes only a 1/3!!) and set aside
season chicken liberally with your season mix. Do not forget to season inside the chicken!
place chicken over beer can
tent chicken wings with foil (so they don’t burn)

Cook for aprox 1.5 hrs. (my bird was a little less than 5 lbs)
Let rest in oven for 30 minutes.

Quarter chicken into pieces

Enjoy!!

-Chef Toast

 
 

BRI-Bacoa

This is my play on Chiptole barboacoa meat. This is one of my favorite meats so I decided to do a little experimenting on my own.

What You’ll Need
Chuck Roast (any beef roast/stew meat will do. However its usually cheaper to buy a whole roast rather than already prepped stew meat.)
Canned Chipotle peppers
Cumin
Oregano
apple cider vinegar
Garlic
Salt/Pepper
Garlic Salt
Beef Stock
Onions
Celery
Lemon
Dutch oven or stock pot

Chipotle Sauce
Combine Chipotle peppers, cumin, oregano, salt, pepper, garlic, vinegar and blend.

Cooking the meat
Season meat with garlic salt and pepper
Sear and remove meat from pan
*if using stew meat just sear each piece
Deglaze with 2 cans of beef stock and about 2 cans of water and combine chipotle sauce
Add onion, celery, lemon, and garlic to broth
Add meat back into pot.
Cover and cook on low heat (should be at a low rolling boil) until fork tender. Meat should easily shred
*I cooked about a 4 lb roast for approximately 4 hours
*meat should be covered in braising liquid. Add more water/stock accordingly
*if you are using a crock pot, adjust cooking times accordingly
Remove meat from pot and shred. Add remaining cooking juices as desired
Top with grilled onions and enjoy!

-Chef Toast

 
 

4th of July Steaks

Made this for a 4th of July bbq.

Simple asian marinade for meat.

What Youll need:
Steaks (I used ribeye)
Chicken (I used boneless chicken thighs)
Soy Sauce
Fish sauce
Rice Wine
Salt
Pepper
Sugar
Garlic
Ginger
lemongrass

Meat Marinade:
Combine equal parts of soy sauce, fish sauce, rice wine and water.
Add sugar, salt, pepper, lemongrass, crushed garlic and crushed ginger.

This is a pretty strong marinade so youll only need to marinate the meat for at most for a day. I did mine for 2 days and the flavor was kinda intense.

Grill meat according to your taste and enjoy!

 

-Chef Toast

 
 

Bacon Pork

What You’ll Need:

Pork Loin
Bacon (I used maple)
Roasting Pan

Prepping the Meat
Layer bacon on cutting board with each piece overlapping slightly
Season pork loin with salt and pepper
place pork loin in the middle of bacon
wrap bacon around the loin (the fattiness from the bacon keeps the pork loin moist)

Cooking instructions
Preheat oven at 350
roast loin for approx 1.5 hrs.  (I had a 3lb roast)
Let rest for 30 min and slice

I ate mine with sauteed brown mushrooms.

Enjoy!

-Chef Toast

 
 

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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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