Slow Cooker Beef Brisket with Cola BBQ Sauce

Ingredients:

• 1 Ounce Aussie Style Barbecue Rub

• 2 1/2 pounds fresh beef brisket, trimmed

• 1 large onion, finely diced

• 2 Ounces Tybee Island Southern Style BBQ Rub

• 2 Tablespoon Olive oil

• 1 cup Brown Sugar

• 1/4 Cup Molasses

• 11/2 Cups Tomato Ketchup

• 11/2 Cups Cola

• 1/2 Cup Cider Vinegar

• 1 Tablespoon Yellow Mustard

• 3/4 teaspoon Sea Salt

• 1/2 teaspoon Black Pepper, freshly ground

Steps:

1. In a saucepan, sauté the onion in olive oil until softened.

2. Add Tybee Island Barbecue Rub to Onions, and stir.

3. Stir in the brown sugar, molasses, ketchup, cola, vinegar, and mustard. Bring the mixture to a boil, reduce to a simmer, and cook for 20 minutes. Add salt and pepper, to taste. Remove from heat and Reserve.

4. Rub Aussie Style Barbecue Rub over brisket.

5. Place in a slow cooker.

6. Puree prepared Barbecue Sauce

7. Pour half of the pureed sauce over the brisket; set the remaining sauce aside.

8. Cover and cook on low for 6-8 hours or until meat is tender.

9. Serve with the reserved sauce.

Masoor Dal- Curried Red Lentils

Image via Wikipedia

Perhaps one of the most versatile, and often overlook vegetables in the American diet  is the lentil. Although they are one of the worlds healthiest foods, they are often passed over as a result of a lack of exposure to their varied uses.  Lentils contain high levels of proteins, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet. Throughout Africa, and the Middle East lentils are often one of the first solid foods given to newborns. The high level of Iron contained in lentils is a great way of preventing iron deficiency in adolescents, woman who are pregnant, and even those who suffer from Celiac disease.  The recipe below pairs nicely with some grilled fish such as Snapper, or Grouper, so maybe it’s time you give lentils a try.

Ingredients:

2 Cups Red Lentils-Dried
1 1/2 teaspoons Garam Masala
1 1/2 teaspoons Turmeric
1 teaspoon Sea Salt
1/3 cup Ghee( Clarified Butter)
1 1/2 Onions, chopped
1 Bulb Garlic, separated, minced
1 small Ginger Root( 1″-inch piece), chopped
2 Jalapeno chiles, minced
2 Tomatoes, Diced
1 Bunch Cilantro, chopped
Water, As needed

Steps:

1. Rinse Red Lentils  thoroughly, until water is clear. In pot bring 1 quart water to boil. Add Lentils.
2. Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As lentils cook, uncovered, water will evaporate and mixture will thicken.
3. Add more water to keep lentils loose. When lentils are softened, turn off heat, reserve. Heat ghee, or oil in wok. When oil is very hot, add onions and cook until onions are  tender and translucent but not browned.
4. Add garlic, ginger and jalapenos. Continue to sauté until onions are golden. Add remaining 1 teaspoon each garam masala and turmeric.
5. Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens.
6. Pour in pot of lentils and simmer to blend flavors. season to taste with salt and freshly milled black pepper.

How to make rolled Tacos, Taquitos, and Burittas with traditional fillings

Rolled Tacos with Pork or Chicken- Taquitos De Puerco o Pollo

1 Pound Boneless Pork of Chicken

1/2 teaspoon Santa Rosa Fajita Seasoning

4 Cups Water

3 Tablespoons Cilantro, Chopped

1 Onion, Chopped

20 Corn Tortillas

Oil for Frying

Steps:

1. Place the Pork, Santa Rosa Fajita Seasoning, and Water in a medium saucepan and bring to a boil.
2. Lower the heat so that the mixture simmers, and cook, covered for 35 minutes or the pork is tender. Let cool then shred the meat.
3. Mix the Cilantro with the chopped onion and season with salt, and freshly milled black pepper. Add the shredded pork to this mixture.
4. Place a large spoonful of the meat mixture in the center of each tortilla., roll up, and secure with 2 toothpicks. Heat 1/2 inch of oil in the bottom of skillet ( or use deep fryer), add the taquitos and fry until golden brown.
5. Remove the toothpicks and serve the taquitos as a snack, accompanied by guacamole, and your favorite salsa.

Burittas-

2 Tablespoons oil

1 Pound Machaca Beef ( Recipe Follows)

1/2 Onion, Chopped

Salt

12 Flour Tortillas

Mexican Salsa

Steps:

1. Heat the oil in a skillet, add the machaca and onion and sauté, stirring constantly, until well browned. Add salt to taste.
2. Warm the tortillas on a comal or iron skillet. Transfer to a plate and place a heaping spoonful of the machaca in the center of each tortilla. Roll up, and serve with salsa on the side.

Machaca Beef

2 Tablespoons dried Oregano

3 Cloves Garlic

3 Tablespoons Lime Juice

1 teaspoon Santa Rosa Fajita Seasoning

1 Cup Water

2 Pounds Beef Brisket, Cut into 4 pieces

Steps:

1. In a blender, puree the oregano, garlic, lime juice, and seasoning blend together. Rub the meat well with this mixture, cover and refrigerate for at least 4 hours, preferably overnight.
2. Heat a heavy skillet and brown the meat on all sides, turning, for 3-4 minutes or until the juices run clear.
3. Add water and allow to come to a boil. Reduce heat to a simmer, cover, and allow to simmer 35 minutes, or until the meat is tender.
4. Let cool enough to handle, then shred the meat with your fingers, discarding any fat.
5. Place 1/3 of meat on a cutting board, and pound with a tenderizing mallet. Repeat with the remaining meat.
6. Spread the meat on an ungreased  baking pan, and allow to dry in a 325 degree oven turning frequently until all moisture has evaporated.
7. You may store the dry meat in plastic storage bags and freeze for up to 3 months.

 

Chilorio- Chili Seasoned Pork

3 Pounds boneless pork, cut into 1-inch cubes

1 1/2 Cups water

2 Tablespoons Santa Catalina Guacamole Seasoning

2 Tablespoons Lard, Optional

1 teaspoon Dried Oregano

1/3 Cup Parsley, Chopped

6 Cloves Garlic

Steps:

1. Place the Pork, and 1/2 cup water  in a large sauce pan. Simmer, covered, for 45 minutes to 1 hour or until all of the liquid has cooked off  and the pork fries in its own rendered fat. If the pork is lean and no fat is in the bottom of the pan, add the lard so that the pork frys to a golden brown.
2. place the Santa Catalina Guacamole Seasoning in a small sauce pan with the remaining 1 cup water, and garlic cloves.
3. Transfer the liquid to a blender with the oregano, and parsley and puree. Transfer the mixture to the fried pork, and bring to a boil, lower heat, and simmer, covered 1 hour or until the pork is tender and can be easily shredded.
4. It may be necessary to add another cup of water during the cooking process, depending on the tenderness of the pork.

Islamorada Fish Curry

Ingredients:

1 Pound Yellowtail Snapper Filets, cubed

1 teaspoon Ground Cumin

2 Tablespoon Annatto oil

1 oz. Alice Shoals Jamaican Curry Powder

1 teaspoon Paprika

1 Onion, chopped

1 Clove Garlic, minced

1/2 Cup Green Tomato, finely chopped

½ teaspoon Sea Salt

freshly milled black pepper, to taste

1 Tablespoon Cilantro, Chopped

Steps:

1. Clean, wash, and season the fish with salt and freshly milled black pepper.
2. Add the oil to a large sauté pan and place over medium heat.
3. Add onions and garlic, and sauté, stirring often.
4. Allow onions to become golden brown, reducing heat if necessary to prevent burning.
5. Add curry powder, cumin, paprika, salt, and green tomato to the onions.
6. Then add about 2 cups water and stir well.
7. Cook until thickened (about 10 minutes). Then add fish and simmer in curry sauce for about 15-20 minutes.
8.  Garnish with chopped cilantro and serve immediately with steamed rice.

Chilaquiles Rojos

I’ve always been a big fan of  Mexican cuisine and I eat it in some fashion almost every day. It seems I just cannot seem to shake my love for Carne Asada, Tamales, and the lesser know dish, Chilaquilies. What in the world are Chilaquiles? They are similar to one of Americas favorite bar foods, nachos, except they are spicier and packed with flavors that cannot be compared to the greasy, melted cheese coated tortilla chips served in most watering holes across America.

Ingredients: 

For the sauce:

1 Pound  whole tomatoes

3 Jalapeño peppers, stemmed and chopped

1/2 Onion, chopped

1 Clove Garlic, minced

1 Tablespoon Canola or Vegetable oil

1 Tablespoon Santa Rosa Fajita Seasoning

For the chilaquiles:

1 cup chicken broth

7 ounces corn tortilla chips

1/2 cup shredded chicken, or pork

1/4 Cup Queso Fresco cheese, crumbled

1/2 onion thinly sliced

1/4 cup sour cream

Handful of cilantro

Steps:

1. Start with making the sauce. Add the tomatoes, jalapeños, onion, and garlic to a food processor or blender. Pulse until smooth.
2. Pour the pureed sauce and chicken broth into the skillet, and stir until combined.
3. Add Santa Rosa Fajita Seasoning, shredded chicken, or pork to the sauce and cook until it begins to simmer.
4. Then add the tortilla chips. Stir until covered with the sauce, then cover and let cook for about 5 minutes. They should be soft but not soggy in texture.
5. Assemble the plate. Spoon some of the tortilla mixture onto a plate. Top with the thinly sliced onions, queso fresco, sour cream, and cilantro. Serve.

Slow Cooker Beef Brisket with Cola BBQ Sauce

Ingredients:

• 1 Ounce Aussie Style Barbecue Rub
• 2 1/2 Pounds fresh beef brisket, trimmed
• 1 large onion, finely diced
• 2 Ounces Tybee Island Southern Style BBQ Rub
• 2 Tablespoon Olive oil
• 1 Cup Brown Sugar
• 1/4 cup molasses
• 11/2 Cups Tomato Ketchup
• 11/2 Cups Cola
• 1/2 Cup Cider Vinegar
• 1 Tablespoon Yellow Mustard
• 3/4 teaspoon Sea Salt
• 1/2 teaspoon  Black Pepper, freshly ground

Steps:

1. In a saucepan, sauté the onion  in olive oil until softened.
2. Add Tybee Island Barbecue Rub to Onions, and stir.
3. Stir in the brown sugar, molasses, ketchup, cola, vinegar, and mustard. Bring the mixture to a boil, reduce to a simmer, and cook for 20 minutes. Add salt and pepper, to taste. Remove from heat and Reserve.
4. Rub Aussie Style Barbecue Rub over brisket.
5. Place in a slow cooker.
6. Puree prepared Barbecue Sauce
7. Pour half of the pureed sauce over the brisket; set the remaining sauce aside.
8. Cover and cook on low for 6-8 hours or until meat is tender.
9. Serve with the reserved sauce.

Thai Grouper cooked in Banana Leaves

Ingredients:

Banana leaves (Parchment paper can be substituted)
6 Each, 6-8 ounce fillets of Grouper (Snapper or other firm fish can be substituted)

1 Ounce Phuket Thai Style Curry
2 Roma Tomatoes, peeled, seeded & chopped
1/4 Cup chopped green onions, sliced thin
1/2 Cup Coconut Cream

Salt & Pepper to taste

 Steps:

Preheat oven to 400 degrees.

1. Cut the banana leaves into rectangles large enough to be folded over the fish, or cut the parchment into similar pieces.
2. Sear the banana leaves, if you’re using them, over a gas flame until they are limp and pliable.
3. Place each fillet on a piece of banana leaf.
4. Sprinkle the fish filets on both sides with Phuket Thai Curry, salt and pepper.
5. Lightly brush filet with 1 tablespoon of coconut cream.
6. cover filet with diced tomato and green onion.
7. Fold the wrapping to enclosed the fish & filling, and seal the edges by folding over twice.
8. Fold over the ends in the same way.
9. Take the extra precaution of tying the packages with strands of banana leaf or butchers twine.
10.  Bake the packets for 10-15 minutes, depending on the thickness of the fish.

 

Serve with steamed Jasmine rice

South Padre Island Spicy Chicken Flautas

Ingredients:

2 1/2 Pounds Chicken Breast

1/2 Onion, Chopped

1 1/2 Jalapenos

1 Ounce South Padre Island Spicy Chicken Seasoning

1 to 2 Cups Vegetable Oil

36 Corn Tortillas

Steps:

1. In a pot, cover chicken with water. Add onion, jalapeno, and one tablespoon South Padre Island Spicy Chicken Seasoning and bring to a boil and simmer until tender, about 1 hour.
2. Remove meat from pot and allow to cool. Discard jalapeño, and onion.
3. Pull chicken apart into small pieces. Chicken should be continuously pulled apart until string-like consistency.
4. Seasoning the chicken to taste with South Padre Island Spicy Chicken Seasoning.
5. In a deep pan, heat the oil to about 375 to 400 degrees F. Dip  corn tortillas into hot oil for  a couple seconds or until tortilla is soft.
6. Lay the shredded chicken in the middle of the softened tortillas.
7. Add enough meat to the tortillas that when rolled they are about 1″ inch in diameter.
8. . Roll the tortilla up and put toothpick through the middle of the flautas to hold in place. Once rolled, deep fry each flauta in the oil already heated (used to soften the corn tortillas) until corn tortillas turn to a golden brown color.
9. Allow to drain on a paper towel lined platter.
10. Remove toothpicks and serve with sour cream, salsa, and guacamole.

Caribbean Black Bean Soup

 It might not make it into the 80′s for the rest of the week if this cold snap hangs around so we are breaking out the warm clothes and soup recipes!   

Ingredients:

2 1/2 Cups dry black beans

1/4 Cup Chopped Bacon

2 Jalapeno Peppers, Minced

6 Cups water

3 Tablespoons olive oil

2 Onions, chopped

3 Cloves garlic, chopped

6 Stalks celery, chopped

2 Cups water

8 Cups Chicken Stock

1/2 teaspoon Runaway Bay Lobster Seasoning

1 1/2 teaspoons ground cumin

2 Tablespoons Caribbean Style Wing Sauce

1/2 teaspoon ground black pepper

1/4 Cup sour cream

1/4 Cup chopped Cilantro

Steps:

1. In a medium-size stock pot, add dried black beans and 6 cups of water, cover and let soak overnight.
2. In another large stock pot, sauté bacon until crisp.
3. Add olive oil, onion, jalapeno peppers, minced garlic and chopped celery to bacon. Sauté until vegetables are softened.
4. Drain and rinse soaked black beans. Add pre-soaked beans or drained and rinsed canned beans to vegetable mixture along with 2 cups water and broth. Bring to boil; reduce heat and simmer.
5. Add runaway bay lobster seasoning, black pepper and ground cumin. Partially cover the pot and simmer over low heat for 2 to 2 1/2 hours, or until beans are soft.
6. Puree soup in batches in food processor or blender. Return pureed soup to stock pot and simmer.
7. Add Caribbean style wing sauce, and adjust seasoning with salt & pepper. Serve hot with a dollop of sour cream  and chopped cilantro.

Curried Shrimp in Papaya Mustard Sauce

Ingredients:

1 Pound Shrimp, 16/20 Ct.

1 Ounce Phuket Thai Curry Powder

1/4 Cup Papaya Mustard

1/4 Cup Red Onion, Diced

1/4 Cup Diced Green Bell Pepper, Diced

1/2 teaspoon Sea Salt

1 Cup Coconut Milk

1 teaspoon Sugar

1 1/2 Tablespoon Canola Oil

2 Cups Basmati Rice, Steamed

2 Tablespoons Cilantro, Chopped

Steps:

1. In a large sauté pan over medium heat, cook curry powder, and oil for 1 minute.

2. Add onion, bell pepper  and garlic. cook until onion just starts to soften.

3. Add Shrimp, Papaya Mustard and sugar. Stir to incorporate mustard evenly

4. Add coconut milk, stir and reduce heat to simmer. Adjust seasoning with sea salt.

5. When sauce has thickened remove from heat.

6. Serve over steamed basmati rice, and garnish with chopped cilantro.