RSS

Category Archives: Uncategorized

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.

20111107-221425.jpg

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

20111107-221437.jpg

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)

20111107-221443.jpg

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!

Advertisements
 
 

Meatballs with Spinach Ragu

Super easy way to enjoy meatballs!

What you’ll need
Ground beef
Onion
Garlic
Parsley
Egg
Breadcrumbs (I used almond meal)
salt, pepper, italian seasoning
Can of crushed tomatoes
Can of diced tomatoes

Prepping the meatballs:
– In a blender or food processor combine the onion, garlic, and parsley.  Dont use all of it, you’ll need some for the super easy marinara sauce.   Blend until its a paste.
– combine onion, garlic, parsley mixture with ground beef
– add egg and breadcrumbs
– season with salt, pepper, and italian seasoning
– mix until everything is combined
* to check the seasoning, cook a small piece of meat before you go ahead and shape the meatballs.  Add whatever you feel is missing.  No sense in making all these meatballs and the seasoning is off!
– form into meatballs.  I made mine about 1/4 cup size.

Cooking Instructions:
Meatballs:
– sear meatballs in a hot pan (use the same pan you plan on making your sauce in) with olive oil
– set aside on a cooking sheet
– bake meatballs at 350 for approx. 45 min (I had about 4 lbs of meat)

Marinara Sauce:
– Using the same pan, add the onion, garlic, and parsley mixture and sautee
– add crushed and diced tomatoes
– season with salt, pepper, italian seasoning.  For a little kick you might want to add crushed red pepper
– let sauce cook on low for the duration that the meatballs do

When both are done, add meatballs back into the sauce and let simmer for another 10 mintues before you enjoy!

20111020-165302.jpg

I made mine with a spinach ragu (sautee spinach and add marinara sauce to finish) but you can enjoy with whatever you want!

Enjoy!
– Chef Toast!!

 
1 Comment

Posted by on October 20, 2011 in Uncategorized

 

Black Pepper Tofu…

This is my attempt at cooking vegetarian…

TOAST whole peppercorns and coarsely grind with mortar and pestle…. or just do what I did and wrap it in some paper towels and pound away at it with a hammer…

SLICE tofu into even pieces…

COAT with corn starch…

ADD vegetable oil to cast iron skillet and sear tofu on both sides until skin forms a nice crust…

SET aside tofu and add 3 tbsp of butter to hot pan + shallot + scallion + red chili + garlic… (sliced red bell pepper would also be a nice addition at this stage)…

SAUTÉE for a quick minute or two and deglaze pan with dark soy sauce + 1 cup of water…

ADD a dash of Maggi Seasoning and fish sauce…

ADD another cup of water and continue reducing…

ADD tofu slices and top with 2.5 tbsp of black pepper…

REDUCE for another minute or two until sauce bare covers the top of the tofu slices…

TOP with green onion and serve with rice…

-Benson

 
2 Comments

Posted by on July 16, 2011 in Uncategorized

 

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…

 
1 Comment

Posted by on May 24, 2011 in Uncategorized