Green chili pork

4 # pork roast or shoulder,  I have been using a cut called pork cushion and really like it.
Cube pork into 2 inch cubes.
Dust with flour ,salt and pepper.
Heat 3 tblsp oil in pan.
Brown pork chucks on all sides.

Place pork in crock pot , cover with green chili sauce and cook on high till done,  3 or 4 hours.
Serve with tortillas, cheese and sliced avacado's.

Green chili

OK so this is my new favorite everything sauce.
Buy alot of hatch green chili's when fresh in stores roast and freeze for up to 1 year.

12 roasted green chili's seeds removed
6 cloves garlic
1 small onion
1 cup chicken broth
1 tsp. cumin
1/4 bunch cilantro
salt, pepper
1 tbsp olive oil

Heat oil in pot, add chopped onion and chopped garlic cook until translucent. 
Put everything else in pot bring to boil, reduce and simmer for 10 minutes.
Turn off heat and blend with immersion blender till smooth.

This sauce can be used in everthing I will post some of my favorites soon.

Cuban roast pork

This recipe is worth the prep time.  It can be served as an entree or as an awesome cubano sandwich.

Cuban Roasted Pork

Ingredients

• 2 teaspoons cumin seeds
• 1/2 teaspoon whole black peppercorns
• 4 cloves garlic, chopped
• 2 teaspoons salt
• 1 teaspoon dried oregano
• 1/3 cup orange juice
• 3 tablespoons lemon juice
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 4 pounds pork shoulder, trimmed and tied

Directions

1. Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
2. Using a mortar and pestle, or blender crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
3. Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal.  Take long knife poke holes in pork and push about 6 more garlic cloves . Refrigerate for 12 to 24 hours, turning the bag over occasionally.
4. Preheat the oven to 325 degrees F (165 degrees C).
5. Transfer pork and marinade to a roasting pan, and place in the oven. Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Add small amounts of water to the pan if it dries out. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.

Cubano
1 fresh loaf french bread
roasted pork
ham
dill pickles
Swiss cheese
spicy mustard

When I make this sandwich there is no substitutions THIS is how it is made. Period.
I make 3-4 sandwiches per loaf of bread.
Bread, mustard,dill pickles,big hand full of pulled pork, Swiss cheese, ham, cheese, bread.
Rub bread with all the excess gooey grease on your hands, Now press in sandwich press( I use George Foreman grill) or skillet with heavy pan on top.  Toast bread till cheese is melted and hot.
:note: The better the ham the better it is at very least use good fresh deli cut ham.
Take the time roast the pork and make the sandwich.
Marcus

Fajitas

Wow, I wish I had taken pics but got caught up in the eating.  I just had a fajita party for 8 adults and 2 kids.  Simple and cheap.  Let's list the menu and break down cost.  We had fajitas, roasted green chilies and tomatoes, fried jalapenos, pappas  and cabbage and tomato, avocado salad.  We also had chips and fresh salsa but that does not count because it is kind of a pantry staple.  I bought the meat pre-marinated at my local Super Mercado (se 59th and Walker) don't be shy and try, try ,try.  There is a wide variety of meat cuts or parts that may be daunting but don't be afraid to experiment a little.  I bought 5 pounds of Fajita Nortena and 2 pounds of fajita chicken chunky things.  The skirt steak was 3.68 per # and had a wonderful flavor, the chicken chunks had the same marinade and peppers and onions for 2.68 per #.  I bought all my accouterments there at the mercado and fed everyone for less than 30 dollars.  It was over 100 degrees so I prepared the whole meal on the grill, fried the potatoes and peppers grilled the meat and sauteed onions.  Outside cooking done the easy way.  Guest provided refried beans and a mexican rice dish to finish out the meal.  A tall cold drink is required.
Marcus

Stuffed Mushrooms

1 lb whole mushrooms
3/4 lb ground pork
2 garlic cloves
1 teaspoon fennel seed
salt & pepper to taste
fresh grated parmesean
Panko breadcrumbs* (optional)

Wash and de-stem mushrooms. Trim (and keep) tender parts of stem.  Dry mushrooms and set aside. Brown ground pork in skillet. Add finely chopped garlic fennel seeds and diced mushroom stems, cook through. Drain mixture and pat with paper towels to absorb excess grease. Add the salt and pepper to taste. Spray cookie sheet with non-stick spray. Spoon meat mixture into mushroom caps and place on cookie sheet. Top with grated cheese and Panko bread crumbs.  Bake @ 350 degrees till mushrooms are tender and top is browned.

pictures

I know I haven't posted but will try to soon.  Summer is so busy, but we still have to eat.

Marcus

Stuffed chicken breast

This is a somewhat labor intensive recipe, but unlike so many others worth the effort.

stuffed chicken breast

4 fat boneless chicken breast
8 slices thick cut bacon
4 oz. about 1/2 cup salad shrimp a 1 onion , finely chopped
1/2 bell pepper, chopped
1 rib celery, chopped
1 cup crumbled cornbread
salt and pepper

Cook cornbread ahead of time and cool.  I use Shawnee Mills unless a sweet corn bread is needed.  In a large skillet cook bacon over medium heat until half cooked , about 4 min.  Transfer to paper-towel lined dish.  Drain half the fat and add onion and pepper and celery to skillet, cook until softened.  Stir in shrimp and cook till colored out, add cornbread, season to taste and stir.
I have only used this in chicken , but think it would go great in a thick center cut loin chop.
Lay chicken flat on work surface and take your knife and cut a slit horizontally in the center, making an envelope.  Fill pocket with stuffing, press down on edges to seal.
Wrap two slices of bacon around each stuffed breast, secure with toothpicks.
Cook prepared breast in skillet till done.  Okay this sounds easy but.. it is easy to under cook.  The chicken is fat and then bacon wrapped.  Use medium heat and cook chicken, not just top and bottom, use your toothpicks to position on all sides.  Cover and reduce heat until it is cooked to your liking.
I served with fresh green beans with new potatoes and smoked ham hock, tossed green salad and leftover cornbread.
I can just imagine how nice a pot of red beans and rice would be or smoked cabbage or any greens....use your flavors you like.  This is cajunish with the veggie trinity and all but it eats like soul food is why I picked my suggested sides.
As always good luck and enjoy.
Marcus