1 pound black-eyed peas
1 pound bacon or hog jowls
1 cup chopped onion
1 cup cooked rice
1 teaspoon dry rosemary
1 teaspoon dry mustard
1 teaspoon hot pepper sauce or to taste
1/2 cup bourbon
salt to taste
Soak peas in cold water overnight. Rinse and cook uncovered on low heat until soft (or buy frozen pease and to heck with it!) Cook bacon until crisp, remove from pan, and crumble. Sauté onions in bacon grease. Combine all ingredients except bourbon in a large bowl. Stir minimally to combine. Place mixture in crock. Put crock in a pan of water and allow to steam 2 hours or until ingredients meld and grease is absorbed. When ready to serve, pour into a large warmed bowl. Add bourbon and stir with a fork.
For the New Year: Black-eyed peas and hog jowls for good luck; rice for purity; rosemary for friendship; mustard for steadfastness; bourbon for happy hours with family and friends.
Sarah (Dudley)
Pat's Cornbread Stuffing
Corn bread - 3 medium fry pan batches, or 2 10-inch fry pan batches, crumble
2 cups celery, coarsely chopped (about 1 head)
1 medium onion, chopped
16 slices of white bread, cubed
2 1/2-3 14-oz. can of turkey or chicken broth
3-4 teaspoons poultry seasoning or to taste
salt and pepper
Sauté onion and celery until soft. Mix all ingredients together, using judgment on amount of broth — it should be moist but not runny. Add little slivers of turkey if you have any. Bake in a lasagna pan at 425º F for a half hour, or less heat and longer if very moist.
Martha
2 cups celery, coarsely chopped (about 1 head)
1 medium onion, chopped
16 slices of white bread, cubed
2 1/2-3 14-oz. can of turkey or chicken broth
3-4 teaspoons poultry seasoning or to taste
salt and pepper
Sauté onion and celery until soft. Mix all ingredients together, using judgment on amount of broth — it should be moist but not runny. Add little slivers of turkey if you have any. Bake in a lasagna pan at 425º F for a half hour, or less heat and longer if very moist.
Martha
Andy's Rum Cake
Special thanks to Andy Pedersen
Cake
1 cup finaly chopped pecans or walnuts (optional)
1 18.25-oz package plain yellow cake mix
1 3.5-oz package vanilla instant pudding mix
1/2 cup rum
1/2 vegetable oil
1/2 cup water
4 eggs
Preheat oven to 325º F. Grease and flour a 12-cup Bundt pan. Thoroughly mix all cake ingredients, except nuts. Line Bundt pan with chopped nuts. Pour cake mixture into pan. Bake 50-60 minutes. Allow to cool for 25 minutes. (Andy doesn't let it cool very long because it absorbs the sauce easier if it's still good and warm).
Rum Sauce
Recipe says:
1/4 cup rum
1/2 cup water
1 cup sugar
1/2 cup (1 stick) butter
Andy says:
1/2 cup rum
1/4 cup water
1 cup sugar
1/2 cup (1 stick) butter
Combine all sauce ingredients into a small saucepan. Boil for 2 minutes. (Andy says don't boil away any of that good rum - just get it hot and melt the sugar). Slowly pour sauce over the cake that is still in the Bundt pan. Allow to absorb and cool until it is only warm, then unmold onto a plate
Jim & Martha
Stuffed Peppers
1/2 lb. Ground sausage (we used sweet Italian)
1/2 lb. ground beef
6 Large peppers (we used red, yellow and orange but green is fine too)
1 Clove garlic
1 Onion, chopped
1 Cup cooked rice
1 Can mild Rotel
2 Cups shredded cheddar cheese
2 Tbsp. chopped fresh parsley
1/2 Tsp. salt
1/2 Tsp. pepper
Olive oil
Directions:
In a large skillet, brown sausage, beef, garlic, and onion in oil. Add the chopped parsley and cooked rice. Stir in Ro-tel and 1/2 cup of cheddar cheese (it will melt, it doesn't matter). Season with salt and pepper.
Cut off the tops of peppers, and trim the bottom so they sit flat in your dish. Chop scrap pepper tops and add to filling (optional, but I did it). Place peppers in baking dish and stuff until full. Drizzle peppers with olive oil.
Cover with foil and bake at 375 degrees for 40 minutes. Remove from oven and take off the foil. Use remaining shredded cheese to top peppers, bake uncovered another 15 minutes.
Rhonda
1/2 lb. ground beef
6 Large peppers (we used red, yellow and orange but green is fine too)
1 Clove garlic
1 Onion, chopped
1 Cup cooked rice
1 Can mild Rotel
2 Cups shredded cheddar cheese
2 Tbsp. chopped fresh parsley
1/2 Tsp. salt
1/2 Tsp. pepper
Olive oil
Directions:
In a large skillet, brown sausage, beef, garlic, and onion in oil. Add the chopped parsley and cooked rice. Stir in Ro-tel and 1/2 cup of cheddar cheese (it will melt, it doesn't matter). Season with salt and pepper.
Cut off the tops of peppers, and trim the bottom so they sit flat in your dish. Chop scrap pepper tops and add to filling (optional, but I did it). Place peppers in baking dish and stuff until full. Drizzle peppers with olive oil.
Cover with foil and bake at 375 degrees for 40 minutes. Remove from oven and take off the foil. Use remaining shredded cheese to top peppers, bake uncovered another 15 minutes.
Rhonda
Blueberry Streusel Muffins
¼ cup butter, softened
1/2 cup sugar
1 egg
1 tsp. vanilla
2 1/3 cups all-purpose flour
4 tsp. baking powder
½ tsp. salt
1 cup milk
1 ½ cups fresh or frozen blueberries
Streusel
1/2 cup sugar
1/3 cup all-purpose flour
½ tsp. ground cinnamon
¼ cup cold butter
Directions
Directions
- In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well.Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.
- Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.
I use coconut oil in place of butter and they were the better!!
Megan
Shredded Chicken Nachos with Pico de Gallo
For the Chicken:
3 tablespoons olive oil
2 pounds boneless, skinless chicken breast diced into 3-inch strips
4 teaspoons chili powder
1 teaspoon salt
2 cups thinly sliced onions
1 tablespoon minced garlic
2 cups chicken stock
4 teaspoons fresh squeezed lime juice
4 cups shredded chicken
2 cups shredded Monterey Jack cheese
1/4 cup green onions finely sliced
3/4 cup sour cream, for garnishing
1/2 cup sliced pickled jalapeños, for garnishing
2 tablespoons chopped fresh cilantro leaves, for garnishing
3 tablespoons olive oil
2 pounds boneless, skinless chicken breast diced into 3-inch strips
4 teaspoons chili powder
1 teaspoon salt
2 cups thinly sliced onions
1 tablespoon minced garlic
2 cups chicken stock
4 teaspoons fresh squeezed lime juice
4 cups shredded chicken
2 cups shredded Monterey Jack cheese
1/4 cup green onions finely sliced
3/4 cup sour cream, for garnishing
1/2 cup sliced pickled jalapeños, for garnishing
2 tablespoons chopped fresh cilantro leaves, for garnishing
For the Nachos:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1 small can chopped green chiles, drained
2 cups grated sharp yellow Cheddar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 to 10 cups corn tortillas
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1 small can chopped green chiles, drained
2 cups grated sharp yellow Cheddar
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 to 10 cups corn tortillas
For the Pico de Gallo:
1 (14-ounce) can whole tomatoes, drained
1/4 cup chopped yellow onions
2 tablespoons minced cilantro leaves
1 jalapeno pepper, stem and seeds removed, finely chopped
2 teaspoons fresh lime juice
1 clove garlic, minced
1/2 teaspoon Emeril's Red Hot Pepper Sauce
1/4 teaspoon salt
Directions
For the Chicken:
Set a wide-mouthed 3-quart saucepan with lid over medium-high heat and add the oil to the pan. Season the chicken pieces with the chili powder and salt and toss the evenly coat. Add the chicken to the pan and sear for 3 minutes per side. Add the onions to the pan and sauté for another 3 minutes. Add the garlic to the pan and saute for 1 minute. Pour the chicken stock over the chicken and bring to a boil. Reduce to a low heat and cover. Continue to cook the chicken until very tender, about 1 hour, stir the chicken to shred it and continue to cook, covered, for another 30 minutes. Once the chicken is cooked, stir and mash to shred the chicken meat and add the lime juice to the chicken. Set aside as you prepare the nachos.
For the Nachos:
Pico de Gallo, for serving, recipe follows
In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color. While whisking constantly, add the milk in a steady stream. Add the green chiles and bring the sauce to a boil. Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly. Add the Cheddar, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat.
Preheat the oven to 400 degrees F.
In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the chicken, and half of the Monterey Jack cheese. Top with the remaining tortilla chips and chicken. Pour the hot cheese sauce over the chicken, then evenly spread the remaining grated Monterey Jack over the top. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream, pickled jalapenos and cilantro. Serve with the Pico de Gallo alongside.
Yield: 6 servings
For the Pico de Gallo:
In the bowl of a food processor, combine all the ingredients and pulse until the salsa is of uniform consistency but still slightly chunky, about 7 pulses. Transfer to a bowl and set aside until ready to serve the nachos.
Yield: 1 cup
Recipe courtesy Emeril Lagasse, 2006
Ed and Rhonda
Christmas Sugar Cookies
Part 1
1 ½ cups if sifted confection sugar
1 cup of butter (soft)
1 egg
1 tsp. vanilla (real)
½ tsp. almond flavor
Part 2
2 ½ cups of flour
1 tsp. baking soda
1 tsp. cream of tartar
Directions:
- Mix sugar and butter well then add egg, vanilla, and almond flavor.
- In separate bowl mix flour, baking soda, and cream tartar. Stir.
- Combine the two mixtures and mix well.
- Divide dough into 2 balls and allow cookie dough to chill overnight.
- Butter the cookie sheet with butter and bake at 375 for 7-8 minutes.
Duddie
Chicken Marsala
2 tsp. Minced Garlic
2 tsp. Minced Onions
2 tsp. Marjoram Leaves
1 tsp. Ground Black Pepper
2 tsp. Basil Leaves
1 ½ tsp. Parsley Flakes
2 tsp. salt
2/3 cup of flour
1 cup of chicken broth
¾ cup Marsala wine
4 tbsp. olive oil
4 tbsp. butter, divided
6 thinly slices boneless skinless chicken breast about 1 ¼ lbs.
1 pkg. (8 oz.) sliced mushrooms (I use the larger pkg. of mushrooms
Directions:
Mix flour, minced garlic, marjoram, minces onions, salt and pepper in shallow dish. Reserve 2 tbsp. or 3 tbsp. mixture of flour. Coat chicken with remaining flour mixture.
Heat 3 tbsp. of butter and oil in large nonstick skillet on medium high heat. Cook chicken pieces until golden brown. Remove from the skillet. Keep warm. Add mushrooms to skillet: cook and stir 5 minutes or until tender.
Mix broth and reserved flour mixture. Add to skillet along with whine. Bring to boil, stirring to release browned bits in bottom of skillet. Stir in remaining 1 tbsp. butter and basil; cook 2 minutes or until sauce is slightly thickened. Spoon sauce over chicken to serve. Sprinkle with parsley.
We serve this with rice.
Ed and Rhonda
Garlic Lime Chicken Fajitas
1 tsp. Minced Garlic
1 tsp. Minced Onion
¾ tsp. Ground Cumin
¾ Oregano Leaves
½ tsp Cilantro Leaves
½ tsp Ground Black Pepper
½ tsp. salt
½ cup EACH lime and orange juice
1 ½ lbs. boneless skinless chicken breast, cut into thin strips
1/2 red bell pepper, yellow bell pepper, and orange bell pepper, cut into thin strips. (You could use one green and a red bell pepper)
1 medium onion, thinly sliced
2 tsps. Olive oil
8 flour tortillas (8 inches)
Directions:
Mix juices, oil, all the spices and salt in a small bowl. Reserve ¼ cup of marinade. Place the mixture and chicken in a large resalable plastic bag or glass dish to marinade. Refrigerate 30 minutes or longer for extra flavor.
Cook chicken in a large heated skillet on medium-high heat until chicken is lightly browned. Remove from skillet. Add bell peppers, onions and reserved marinade: cook and stir for 5 minutes or until tender. Return chicken to skillet. Cook another 2-3 minutes.
Spoon chicken mixture into warmed tortillas. Serve with assorted topping, if desired.
Edwin
Chocolate Lasgna
A family favorite after a day on the beach!
1 package regular (not double stuff) Oreos or similar chocolate sandwich cookies
6 tablespoons butter, melted
1 8-oz package cream cheese
1/4 cup sugar
2 tablespoons cold milk
1 12-oz tub of Cool Whip or other whip topping
1 1/2 mini chocolate chips
Pudding
2 3.9-oz packages of chocolate instant pudding
3 1/4 cups cold milk
Crush 36 cookies. You may use the food processor for this but you could also place them in a large plastic bag and crush them with a rolling pin. When the cookies have turned into fine crumbs, you are done
Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
Emily
1 package regular (not double stuff) Oreos or similar chocolate sandwich cookies
6 tablespoons butter, melted
1 8-oz package cream cheese
1/4 cup sugar
2 tablespoons cold milk
1 12-oz tub of Cool Whip or other whip topping
1 1/2 mini chocolate chips
Pudding
2 3.9-oz packages of chocolate instant pudding
3 1/4 cups cold milk
Crush 36 cookies. You may use the food processor for this but you could also place them in a large plastic bag and crush them with a rolling pin. When the cookies have turned into fine crumbs, you are done
Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
Emily
Herbed Artichoke Chicken
1 ½ pounds skinless, boneless chicken breasts
1 can (14 oz) diced tomatoes, drained
1 can (14 oz) artichoke hearts in water, drained and sliced
into halves if necessary
1 small onion, chopped
½ cup pitted kalamata olives, sliced
1 cup chicken broth
¼ cup dry white wine
1 tablespoon quick-cooking tapioca
1 tablespoon fresh Italian parsley, chopped
1 teaspoon dried sweet basil
1 teaspoon dried thyme leaves
½ teaspoon salt
½ teaspoon freshly ground black pepper
Optional: 1 teaspoon curry powder
Combine chicken and the rest of the ingredients in a slow
cooker. Cover and cook on LOW for 6-8
hours or on HIGH for 3 ½ to 4 hours, or until done. Serves 6.
I serve it with egg noodles, and crusty, garlicky Italian
bread.
Laura
Sopapillas
These are vastly different from the sugary, cinnamon-y sweets that you typically find on the dessert menu at Mexican restaurants. They are more like biscuits, although we always ate them by breaking off a corner and filling the puffed interior with honey. I don't know what chef or server my mother badgered for this recipe, but I'm glad she did!
1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
2/3 cup cold water
Vegetable oil for deep frying
Sift flour, baking powder, and salt into a bowl. Cut in shortening and stir in about 2/3 cup of water. Knead lightly until smooth. Cover with a cloth and an inverted bowl, allowing 10 minutes to rest. Meanwhile, heat oil to 385°F in a deep pan. Roll dough about 1/8" thick and cut into 3-inch squares. Drop in oil a few at a time, and turn several times so that they will puff evenly. Drain on paper. Makes about 20.
To eat, break off a corner and fill with honey.
Paula
1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
2/3 cup cold water
Vegetable oil for deep frying
Sift flour, baking powder, and salt into a bowl. Cut in shortening and stir in about 2/3 cup of water. Knead lightly until smooth. Cover with a cloth and an inverted bowl, allowing 10 minutes to rest. Meanwhile, heat oil to 385°F in a deep pan. Roll dough about 1/8" thick and cut into 3-inch squares. Drop in oil a few at a time, and turn several times so that they will puff evenly. Drain on paper. Makes about 20.
To eat, break off a corner and fill with honey.
Paula
Dorrie's Apple Pie
We all associate this recipe with Dorrie, although she credits her grandma for it.
3 pounds green apples, peeled and cut
6-8 tablespoons sugar, to taste
ground cinnamon
4 tablespoons butter
1 small lemon, halved
2 pie crusts
Place first crust in the bottom of a 9-inch pie plate, letting the edges fall over the rim. Place half the apples on the crust, sprinkle with 3-4 tablespoons of sugar, and liberally sprinkle with cinnamon. Dab half the butter, in pats, on top of the apples. Squeeze one half of the lemon across the top. With the remaining ingredients, repeat the layers. Cover with the other pie crust, seal the edges, and make holes for steam to escape.
Bake at 350°F for 1 hour.
Dorrie
3 pounds green apples, peeled and cut
6-8 tablespoons sugar, to taste
ground cinnamon
4 tablespoons butter
1 small lemon, halved
2 pie crusts
Place first crust in the bottom of a 9-inch pie plate, letting the edges fall over the rim. Place half the apples on the crust, sprinkle with 3-4 tablespoons of sugar, and liberally sprinkle with cinnamon. Dab half the butter, in pats, on top of the apples. Squeeze one half of the lemon across the top. With the remaining ingredients, repeat the layers. Cover with the other pie crust, seal the edges, and make holes for steam to escape.
Bake at 350°F for 1 hour.
Dorrie
Chicken with Rice
This is a variation of a hearty and filling casserole that Dorrie makes.
1 medium onion, chopped
2 tablespoons butter
1/2 cup sour cream
1/2 cup white wine
1/2 cup Velveeta
salt and pepper
1 can cream of mushroom soup
4 chicken breasts
2 cup cooked long-grain white or brown rice or 2 cups uncooked Minute Rice
Melt the butter in a large stock pot, and then add onions, sautéing until onions are brown and tender. Add sour cream, wine, Velveeta, salt, pepper, and soup. Use the empty soup can to add water, 2 cans worth, or as needed. Cut chicken breasts into bite-sized pieces and add to pot. Alternative: Leave the chicken breasts whole and shred them after cooking. Add the rice and simmer until chicken is springy to the touch, cooked through. If using Minute Rice, you may need to add more water as the rice absorbs it.
Laura
1 medium onion, chopped
2 tablespoons butter
1/2 cup sour cream
1/2 cup white wine
1/2 cup Velveeta
salt and pepper
1 can cream of mushroom soup
4 chicken breasts
2 cup cooked long-grain white or brown rice or 2 cups uncooked Minute Rice
Melt the butter in a large stock pot, and then add onions, sautéing until onions are brown and tender. Add sour cream, wine, Velveeta, salt, pepper, and soup. Use the empty soup can to add water, 2 cans worth, or as needed. Cut chicken breasts into bite-sized pieces and add to pot. Alternative: Leave the chicken breasts whole and shred them after cooking. Add the rice and simmer until chicken is springy to the touch, cooked through. If using Minute Rice, you may need to add more water as the rice absorbs it.
Laura
Gus's Sweet Potatoes with Bourbon and Pecans
I tried to recreate this dish from memory. I've been told that it isn't exactly what Gus used to make, but that it is still good.
6-8 sweet potatoes (less if they are very large)
1 1/4 cup brown sugar
1 stick of butter
1/2 teaspoon salt
1/2 cup bourbon
1/4 cup water
1 cup pecan halves, roughly chopped if desired
Boil the potatoes in salted water until just slightly tender. Remove to colander, run cold water over them, and drain. Peel and cut in half lengthwise, and then fit them as closely as possible into a buttered 3-quart baking dish.
Melt butter and brown sugar together in a saucepan over low heat. Add salt, water, and bourbon. When mixture is simmering, add pecans. Cook until syrup thickens, about five minutes.
Pour over potatoes and bake in a 350°F oven for 1 hour. Baste with syrup occasionally.
Laura
6-8 sweet potatoes (less if they are very large)
1 1/4 cup brown sugar
1 stick of butter
1/2 teaspoon salt
1/2 cup bourbon
1/4 cup water
1 cup pecan halves, roughly chopped if desired
Boil the potatoes in salted water until just slightly tender. Remove to colander, run cold water over them, and drain. Peel and cut in half lengthwise, and then fit them as closely as possible into a buttered 3-quart baking dish.
Melt butter and brown sugar together in a saucepan over low heat. Add salt, water, and bourbon. When mixture is simmering, add pecans. Cook until syrup thickens, about five minutes.
Pour over potatoes and bake in a 350°F oven for 1 hour. Baste with syrup occasionally.
Laura
Tex-Mex Pulled Pork
Sauce
1 can (8 oz) tomato sauce
1/4 cup chili powder (no, that's not a typo)
1 cup bottled barbecue sauce
1 medium onion, thinly sliced
2 (4.5 oz) cans diced green chilies
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon cinnamon
2 1/2 pound well-trimmed boneless pork loin roast
1/2 cup chopped cilantro
Mix sauce ingredients in a 3-quart or larger slow cooker. Add pork and then spoon sauce over pork. Cover cooker and cook on high for 3 1/2 hours or low 8-10 hours until pork is fork-tender. Remove pork to a cutting board, and using two forks, pull the meat to shreds.
Pour sauce into serving bowl; stir in cilantro and shredded pork. Serve on flour tortillas or burger buns, with shredded lettuce, diced onion, and sour cream as toppings.
Martha
1 can (8 oz) tomato sauce
1/4 cup chili powder (no, that's not a typo)
1 cup bottled barbecue sauce
1 medium onion, thinly sliced
2 (4.5 oz) cans diced green chilies
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon cinnamon
2 1/2 pound well-trimmed boneless pork loin roast
1/2 cup chopped cilantro
Mix sauce ingredients in a 3-quart or larger slow cooker. Add pork and then spoon sauce over pork. Cover cooker and cook on high for 3 1/2 hours or low 8-10 hours until pork is fork-tender. Remove pork to a cutting board, and using two forks, pull the meat to shreds.
Pour sauce into serving bowl; stir in cilantro and shredded pork. Serve on flour tortillas or burger buns, with shredded lettuce, diced onion, and sour cream as toppings.
Martha
Roast Pork with Piri-Piri
Marinade a 3 pound boneless pork loin or tenderloin for a full day for the
fullest flavor.
Piri-Piri
1/4 cup fresh hot chili peppers
2 cloves of garlic, minced
1 cup olive oil
1/2 teaspoon salt
Coarsely chop the peppers, discarding the tops. Combine all ingredients in a glass bottle. Cap and refrigerate. Use as needed.
Marinade
2 sweet red bell peppers, seeded and cut
8 cloves of garlic
2 teaspoons of salt
8 tablespoons of olive oil
6 teaspoons of Piri-Piri, or red pepper flakes to taste.
Put all the ingredients in a food processor and process until smooth. Reserve about half to use as a sauce. Place the pork loin in a baking dish, put half of the marinade on the pork, cover and refrigerate.
The next day preheat the oven to 350°F, uncover the meat and roast for 40-45 minutes per pound or until the internal temperature is 185°F. Slice for serving. Simmer the sauce for 5 minutes before serving.
Note: We often use the red pepper flakes rather than making the piri-piri.
Goppie
Piri-Piri
1/4 cup fresh hot chili peppers
2 cloves of garlic, minced
1 cup olive oil
1/2 teaspoon salt
Coarsely chop the peppers, discarding the tops. Combine all ingredients in a glass bottle. Cap and refrigerate. Use as needed.
Marinade
2 sweet red bell peppers, seeded and cut
8 cloves of garlic
2 teaspoons of salt
8 tablespoons of olive oil
6 teaspoons of Piri-Piri, or red pepper flakes to taste.
Put all the ingredients in a food processor and process until smooth. Reserve about half to use as a sauce. Place the pork loin in a baking dish, put half of the marinade on the pork, cover and refrigerate.
The next day preheat the oven to 350°F, uncover the meat and roast for 40-45 minutes per pound or until the internal temperature is 185°F. Slice for serving. Simmer the sauce for 5 minutes before serving.
Note: We often use the red pepper flakes rather than making the piri-piri.
Goppie
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