Monday, March 30, 2009
1 can Dr. Pepper
1 cup sugar
2 T. dry mustard powder
1 T. dry cumin powder
2 cloves minced garlic
1 can Chipotle chiles in Adobo Sauce
First, open the can of chiles and drain the sauce into the Crockpot. Then discard the chiles. Chipotles are just roasted jalapenos and are plenty hot- so omit them unless you want lots of heat! I can find this stuff in the Mexican food aisle at Fry's but not Safeway, so look around. Don't use the plain Adobo sauce (mine came in a tall little jar with a yellow lid) because the flavor is all wrong and I had to throw my last batch of pork out!
Then add sugar, mustard, cumin, garlic, and Dr. Pepper. Stir everything and toss in the trimmed, whole pork loin. Try piercing it a few times so the flavor steeps in during cooking. Rotate throughout the day and after about 5 hours on high the meat should be shred-able. Reduce heat to low, pull apart the meat with two forks and leave the lid off the Crockpot for a bit to let some of the extra liquid evaporate and soak into the meat (the longer it cooks shredded the tastier it will be, just watch and make sure there is enough liquid).Meanwhile, make the dressing in a blender. Serve pork with tortillas, black beans, shredded lettuce, diced tomatoes, shredded cheese, and cilantro dressing.
Monday, March 16, 2009
1 Teaspoon baking soda
1 Teaspoon salt
14 oz of buttermilk
Preheat the oven to 425 F. degrees. Lightly crease and flour a cake pan.
In a large bowl sieve and combine all the dry ingredients.
Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape)
Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.
Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes.
The bottom of the bread will have a hollow sound when tapped so show it is done.
Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
Saturday, March 14, 2009
Please use fresh blueberries, since nothing else works quite right. It does take a lot so head to Costco or look for the sales. It is easy-peasy lemon-squeezy and I made NO adjustments. It is perfection that cannot be improved upon.
6 Tbsp. Butter, melted
¾ cup milk
1 cup all-purpose flour
1 tsp. Vanilla
1 cup sugar
4 cups blueberries
2 tsp. Baking powder
Dash of salt
Preheat oven to 375°F. Pour melted butter in a 12” x 7” baking dish. Stir in dry ingredients. Add milk and vanilla. Sprinkle in blueberries. Bake 30 minutes or until golden brown. Serve warm or cold, topped with whip cream or vanilla ice cream. Enjoy!
Thursday, March 12, 2009
This recipe is probably not one that I would use for casual baking. But if you ever need a recipe from this region, it is pretty good and there is nothing really scary in it. I like the texture of the almonds in it.
1/2 stick butter, melted
1/2 cup sugar
1 1/4 cups semolina flour
1 tsp baking powder
1/2 cup almonds, slivered
2/3 cups plain yogurt
Preheat the oven to 400 degrees. Grease and flour a 9x9 inch pan. In a mixing bowl, cream sugar and butter. Add semolina, baking powder, and almonds. Mix well. Add yogurt and mix well.
Spread cake batter in pan. Bake for 25-30 minutes or until cake is golden brown. Remove from oven and pour glaze over it. Let cool before serving.
1 cup water
2 Tbsp lemon juice
1 cup sugar
Heat all three ingredients to boiling. Boil for 5 minutes or until all the sugar is completely dissolved. Set aside.