oven roasted kalua pig

Hawaii is a happy place for me.  When planning vacation I often feel like Hawaii is a cop out.  A cop out only because it is a guaranteed good time.  You know exactly what you are getting when you go there.  Amazing weather, beautiful beaches, relaxation, happy people, money and a language you understand, healthy fresh food, intoxicating smells ... and drinks.  All of that is awesome and sometimes you need a vacation where you are not getting thrown an adventurous curve ball every day.  No family vacation this summer.  We are doing the staycation.  Fun but, I want to get on a plane and wear a lei around my neck.  It was my turn to host supper club this month so, I did what any girl stuck at home would do and brought a Hawaiian night here.  We had a luau supper club which we had amazing weather for and had fruity cocktails in the backyard with crab won tons and tuna poke.  Hawaiian margaritas resulted in lots of happy girls and language that was very loud and less easy to understand as the night progressed.  We were on vacation!  Those drinks and calories don't count right? Dinner was kalua pig one of my most favorite island meals.  With the pig we had coconut mango rice and cabbage slaw followed by pineapple upside down cake.  Another wonderful night filled with good food and good friends.  So happy to realize how easy it is to make kalua pig.  I am definitely bringing Hawaii home more often.  Aloha.

 

oven roasted kalua pig

source: bon appetite

1 5 pound boneless pork butt roast
2 tablespoons plus 2 teaspoons Hawaiian alaea sea salt 

3 frozen banana leaves, thawed and washed
6 cups water, divided
1/2 teaspoon liquid smoke

Preheat oven to 350°F. Using small sharp knife, cut 1/4-inch-deep slits 1 inch apart all over pork roast. Rub 2 tablespoons sea salt all over pork. Unfold 1 banana leaf on work surface and place pork roast atop leaf. Fold up leaf around pork, enclosing completely. Repeat wrapping pork in remaining 2 banana leaves, 1 at a time.

Tie with kitchen string to secure, then wrap roast in foil. Place pork in roasting pan; pour 4 cups water into pan. 

Roast pork in oven until very tender when pierced with fork, about 5 hours. Monitor the roasting pan to see if more water needs to be added.  Unwrap pork and cool slightly. Shred pork and place in large bowl. Bring remaining 2 cups water and remaining 2 teaspoons salt to boil in small saucepan. Add liquid smoke; pour over pork and stir to blend. Let stand 10 minutes to allow liquid to flavor pork. Serve.

cafe rio sweet pork

People go nuts for Cafe Rio.  One opened down the street from me and it is always packed.  There are some die hard Cafe Rio fans out there.  I am not one of them.  It is not that I don't like Cafe Rio.  I do like it but, I actually love the Mexican restaurant a few doors down.  The other Mexican restaurant loves me.  They know the kids when they walk in and promptly give my son a horchata.  They have our order down.  The food is great which is why I have only tried Cafe Rio once.  What our place does not have is sweet pork.  My kids like sweet pork and will eat large portions of it so, when I was planning Campbell's birthday menu this seemed like a meal that would be enjoyed by both kids and adults.  I googled Cafe Rio recipes and there are so many variations out there.  They have such a range of ingredients and with having only tasted it once I had to come up with flavors I thought we would like.  Most recipes used a crockpot but, mine died back in the spring.  So the plan was to use my dutch oven and hope for the best.  It is hard to screw up a pork butt. The meat came out tender and sweet.  I would have loved a little heat behind the sweet but, I knew the kids wouldn't eat it.  Next time when I shred the pork I am going to put it in two pots for the remaining low cook and add a few chipotle chiles in adobo sauce.  I think the sweet and spicy combination would be out of this world.  I am actually drooling a bit thinking about it.  I am looking forward to going to Cafe Rio to do a taste test and see if this even comes close.  Hard for me to call it Cafe Rio pork but, guest that know Cafe Rio said this does taste like.  I also tried the Cafe Rio cilantro rice and black beans copycat recipes.  I was not wowed by either of those.  What I did like is the cilantro dressing (recipe to come). 

cafe rio sweet pork

source: sweetflours

6-7 pounds pork shoulder or pork butt
3 cans Coke 

2 tablespoons dark brown sugar
1 teaspoon garlic powder

salt/pepper
1 can diced green chilies
1 14oz bottle red enchilada sauce (I used trader joe's)
1 cup light brown sugar

Preheat oven to 300.

Generously season pork with salt, pepper.  Sprinkle dark brown sugar and garlic powder on both sides of the seasoned pork.  Gently rub the spice mixture into the meat.  Put the pork fat side up in a dutch oven sprayed with cooking spray or oiled. Add two cans of coke around the pork.  Put lid on the dutch oven and let the pork cook for 6 hours.

Remove pork from the oven and drain the liquid left in the pot. Shred pork.  Return pork to dutch oven.

Reduce oven temperature to 250.

In a food processor or blender, blend one can of coke, green chilies, enchilada sauce and remaining cup of brown sugar.  Pour sauce over shredded pork and return pork to the oven in covered dutch oven.  Cook for an additional two hours.

bacon jam

Bacon jam  is good ... real good stuff.  I had heard a lot about bacon jam about a year ago but, had yet to taste it.  When I saw that bacon jam sliders were on the menu for the sur la table street food cooking class I was in I knew the class was going to be rad.   So many good usable recipes.  One taste of this tangy spread and my mind was going wild with thoughts of what I could possibly spread it on.  It is that good.  It is so good that my friend who gave up meat could not resist trying it.  She did not regret her decision.  This bacon jam is so versatile it is like those gold platform wedges I have for the summer ... goes with almost everything.  Spread it on bread with goat cheese, add to grilled cheese, put on a warm biscuit, sliders, tomatoes ... I could go on and on.  Hot damn I want some bacon jam now.  Just try it.  You won't be mad you did.  It keeps in the refrigerator for 3 days but, seriously are you going to let bacon jam just sit there for 3 days?

I served this with the burrata and strawberry salad for appetizers at the lobster roll party.  My fun fun girlfriends liked the bacon jam.  Even my saucy daughter liked it.  Seriously who is she!

Bacon Jam
source: skillet's recipe presented at sur la table's street food class

1/2 pound good quality applewood smoked bacon, thick cut sliced into 1/4 inch strips
1/2 large sweet onion, peeled and cut into 1/4 " dice
4 cloves of garlic, minced
1 shot espresso (2 ounces)

1/2 cup light brown sugar
1/2 cup apple cider vinegar

3 tablespoons tomato paste

3 tablespoons balsamic vinegar

1 tablespoon paprika

1/4 teaspoon cinnamon

pinch of ground cloves

Directions

In a large, heavy pot or skillet cook the bacon over medium high heat until it's lightly browned and just starting to crisp (8-10 minutes). Remove bacon with slotted spoon.  Pour off all fat except 2 tablespoons.  Set bacon aside to cool.  

Add the onion and garlic and cook over medium heat until soft and translucent, 6-8 minutes.

Add brown sugar through cloves. Stir well to combine.

Add bacon back to pot/skillet, reduce heat to low and cook, stirring occasionally, until jam is dark brown and soft ~30-40 minutes.  Remove pot and let jam cool to room temperature.

Transfer jam to food processor and pulse jam until it reaches a chunky spreadable state.
Store in a glass jar. Enjoy!

ancho pork and hominy stew

I really like pork.  I really like vegetables.  I really like stew in the winter.  I really like easy one pot meals.  This is my kind of meal.  I have made this recipe numerous times and it always returns good results.  It is more of a soup then a stew but, that doesn't bother me.  It is good.   Brad doesn't really love pork or vegetables but, every time I serve this he always comments on how good it is.  I cut the pieces of pork small and they are so tender and flavorful.  The hominy cooks like a bean but, adds a nice corn flavor to the stew.  I really like to follow recipes but, this one you don't have to be exact and it still delivers great results.  No ancho chile powder use regular.  Half the hominy and add corn.  You can even swap chicken for pork.  The stew can be frozen and tastes almost better out of the freezer. Perfect with cornbread.  Ahhh cornbread.  I need to find a go to cornbread recipe in 2011.

ancho pork and hominy stew

source: cooking light

• 2  tablespoons  ancho chile powder
• 2  teaspoons  dried oregano
• 1 1/2  teaspoons  smoked paprika
• 1  teaspoon  ground cumin
• 1/2  teaspoon  salt
• 1 1/2  pounds  pork tenderloin, trimmed and cut into 1/2-inch pieces
• 1  tablespoon  olive oil, divided
• 2  cups  chopped onion
• 1 1/2  cups  chopped green bell pepper
• 1  tablespoon  minced garlic
• 2 1/2  cups  fat-free, less-sodium chicken broth
• 1  (28-ounce) can hominy, drained
• 1  (14.5-ounce) can fire-roasted diced tomatoes, undrained

1. Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.
2. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add remaining 1 teaspoon oil to pan. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved 1 1/2 teaspoons spice mixture, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.

mama's pecan sausage balls

Still yearning to be a southern belle y'all.  Since the chance of me moving to the south is slim to none I have subscribed to Southern Living and continue to cook through my Southern cookbooks.  I continue to see reference to how sausage balls and cheese straws are a must have appetizer in the south.   They apparently fit every occasion so, I thought why not book club.  These were very good warm right out of the oven but, got slightly hard and dry as the night went on.  I think a dip would be a nice touch as well which I may try with the dozen balls in my freezer.

mama's pecan sausage balls

adapted: bon appetit y'all

1 cup pecan halves
10 ounces sharp cheddar cheese
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons fine sea salt
1/4 teaspoon cayenne pepper
3 tablespoons solid vegetable shortening, preferably Crisco, at room temperature
12 ounces raw pork sausage (mild or spicy)

1. Preheat the oven to 350F. Line a baking sheet with a silicone baking sheet or parchment paper.

2. Place the pecans in the work bowl of a food processor fitted with the metal blade. Pulse until chopped, but not too finely. Remove to a bowl and set aside. Replace the blade with the grating disc and grate the cheese. Remove to a second bowl and set aside. Switch back to the metal blade.

3. To make the sausage mixture, in the same bowl of the food processor (no need to clean it), combine the flour, baking powder, salt and cayenne pepper. Pulse to combine. Add the shortening and pulse until the mixture resembles coarse meal. Add the grated cheese and the sausage and pulse until well combined.

4. Transfer the mixture to a bowl. Add the reserved pecans and, using your hands, press the dough together until well combined. (The dough will be very crumbly.)

5. To form the balls, using a small ice cream scoop and your hands, shape the mixture into 1-inch balls and place about 1 inch apart on the prepared baking sheet. Bake until browned, 15-18 minutes. Remove to a rack to cool. Serve immediately. 

The balls can be refrigerated in an airtight container for up to 3 days. To serve, let the balls come to room temperature. Or to serve warm, reheat in a 350F oven until heated through, 5 to 7 minutes.  Freeze unbaked balls, defrost and cook per guidelines above.

pulled pork

I love having people over and I always invite with gusto and then when the day of arrives I get nerves.  Nerves that it won't be fun, people won't get along, the decor won't come together and on the top of the list that the food will .... well suck.  Back to the South ... this pulled pork is my go to summer meal for large groups.  I have made this so many times that I feel really confident that it will be a crowd pleaser.  It allows me to experiment with a new side or dessert because I know this pulled pork will not fail me.  I love this pulled pork.  I served it as a sandwich at the party but, we made fancy grilled cheese paninis stuffed with the pulled pork and they were just delightful.  This is going to be a summer of Southern cooking so get ready because I am going to master a few sides and a dessert to go with this tried and true.

pulled pork 

Source: unknown ... used for years and revised many times.

¼ cup dark brown sugar
2 Tbsp kosher salt
2 Tbsp paprika
1 Tbsp ground black pepper
½ Tbsp ground coriander
½ tsp dry mustard
½ tsp onion powder
1 boneless pork butt, about 3 pounds
1 ½ cups apple juice
½ cup water

Mix brown sugar and dry spices together in a small bowl. Rub all over pork, cover, and let sit in the refrigerator overnight.

Preheat oven to 300 degrees. Lay pork fat side up on a rack insert fitted inside a roasting pan. (The rack should be high enough so the entire spiced butt is sitting above the cooking liquid.) Pour in apple juice and water, cover pan tightly with foil, and slow roast for 5 hours.

Remove foil and cook for another 30 minutes, until pork is brown outside and meat is very tender, basically falling apart.

Remove from oven, transfer to large platter, and allow meat to rest for about 10 minutes. If the pork falls apart in transfer you have cooked it PERFECTLY! While still warm, shred pork into small pieces using 2 forks.

Skim the pan drippings and discard fat.  Pour pan drippings into saucepan with:

1/2 cup ketchup
2 tablespoons whole grain Dijon mustard
3 tablespoons Worcestershire sauce
1/3 cup dark brown sugar

Let it simmer and thicken for about 10-20 minutes and then add the shredded pork.

Serve on bun with slaw and pickle chips .... YUM!