1 Pound soppressata or Genoa salami, thinly sliced
1 Pound provolone sliced
Sliced tomato
Dried oregano
Kosher salt and fresh-ground pepper
Red onion, peeled, halved and sliced into half-moons
Shredded iceberg lettuce
Olive oil
Red wine vinegar
Giardiniera (optional)
1. Slice the buns with a good serrated bread knife, but not all the way through. Season the bottom of the bun with olive oil, salt and pepper and oregano. Layer the cheese, meats, onion and the tomato on the buns. Season the tomato with salt and pepper and oregano. Add the shredded lettuce and drizzle with olive oil and vinegar. Top with giardiniera, if using. Close sandwiches and eat!
2. Have a pile of napkins or beach towel at the ready!
Pressure Cooker to Oven Pulled Pork Carnitas Tacos
For the spice rub:
4 tablespoons chili powder
1 tablespoon kosher salt
2 teaspoons ground cumin
1 teaspoon cayenne
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
For the pulled pork:
4 pounds (or so) bone-in pork shoulder roast, cut into two pieces.
2 tablespoons vegetable oil
3/4 cup pineapple juice, orange juice, chicken stock or water
One 7oz. can chipotle in adobo
1 jalapeno & 1 poblano (pasilla) pepper, diced
2 limes
Warm tortillas, corn or flour
Toppings (pick a few!)
Sliced avocado
Sliced radishes
Thinly sliced red or green cabbage
Thinly sliced romaine lettuce
Diced red onions
Chopped tomatoes
Crumbled cotija cheese
Chopped cilantro
Lime wedges, for squeezing
Salsa
Hot sauce
In a small bowl, combine the spice rub ingredients. Pat the pork dry with paper towels.
In a glass baking dish, marinate the pork in oil, the spices, half of the adobo (pinch the chipotles to break them up) and fresh squeezed lime juice. Marinate for at least an hour in the fridge.
Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stove-top pressure cooker, heat the oil over medium heat.)
Using tongs, lower the pork into the pot so the side with the most fat is facing down. Sear for 5 minutes. Flip it over and sear it for 5 more minutes. Both sides should be browned.
Add the remaining spice rub, peppers and remaining adobo over the pork, then pour the juice, stock or water over the top.
Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Manual” program on the pressure cooker and set the time to 60-90 minutes, depending on the size of your pork butt, at high pressure. (For stove-top pressure cookers, cook for 45-60 minutes at high pressure.)
It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin.
You can either perform a quick pressure release by immediately moving the vent from “Sealing” to “Venting” (be careful of the steam!), or you can let the pot depressurize naturally, which takes about 20 minutes. (For stove-top pressure cookers, perform a quick pressure release.) Reserve the cooking liquid.
Pre-heat your oven to 350 degrees
Use tongs to transfer the pork to a baking dish. Remove the bone and shred the pork with the bone, a couple of forks or your tongs. Ladle some of the cooking liquid over the pork.
Bake for one hour or until the pork is nice and crispy and carnitas like. Add cooking liquid during cooking so the meat doesn’t dry out too much.
Dill pickle chips, sliced onion and sauteed mushrooms, for serving (optional)
1. Combine ground beef, Worcestershire sauce, garlic salt, onion powder and pepper in a large bowl; mix well. Form 8, thin patties from the beef. Each patty should be slightly larger than a slice of cheese.
2. Cut each slice of American cheese into 4 equal pieces; stack the pieces. Sandwich one stack of cheese between 2 ground beef patties. Tightly pinch edges together to seal the cheese in the meat. Repeat with the remaining cheese and patties.
3. Preheat a cast-iron or other heavy bottomed skillet over medium heat. Cook burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on hamburger buns.
4. If you like, top your burger with pickles, onions and/or sauteed mushrooms. Be careful that the molten lava of cheese doesn’t burn you on that first bite.
Preheat oven to 350 degrees. Lightly grease a 9×13-inch casserole dish. If making enchilada sauce, prepare and set aside.
Heat oil in a large skillet over medium-high heat. Cook the onion until soft. Reduce the heat and add the garlic, cooking for 1 minute, stirring frequently.
Now add the black beans, shredded chicken, green chiles, and 2/3 cup enchilada sauce. Season with salt and pepper, to taste. Mix everything together over low heat for a couple of minutes.
Warm the tortillas in the microwave for 60 seconds in damp paper towels or a tortilla warmer pouch.
Spread 1-2 tablespoons of enchilada sauce over the bottom of the baking dish. Spoon a line of the chicken mixture across the tortilla and sprinkle with a couple of tablespoons of shredded cheese. Roll the tortillas up and place them in a baking dish seam side down. Pour the remaining enchilada sauce over the enchiladas.
Sprinkle with the remaining cheese and bake uncovered for about 20-25 minutes or until the cheese is melted and the enchiladas are heated through.
If desired, garnish with additional toppings like cilantro, chopped tomatoes, sliced black olives, minced jalapeno, chopped avocados, and sour cream.
Enchilada Sauce
2 tablespoons ground chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/8 teaspoon ground cinnamon
2 tablespoons tomato paste
2 cups low sodium chicken broth
3 tablespoons canola oil
3 tablespoons all-purpose flour
In a small bowl, whisk together the chili powder, cumin, garlic powder, oregano, onion powder, cayenne pepper, salt, and cinnamon in a small bowl; set aside for a few minutes. Whisk the tomato paste with 1/2 cup of the chicken broth; set it aside for a few minutes.
Heat the oil in a skillet over medium-low heat. Whisk in the flour, cooking for 1 1/2-2 minutes. Whisk in the spices cooking for 1 minute. Whisk constantly so it does not burn. Slowly add the chicken broth, whisking constantly so there are no lumps.
Whisk in the tomato paste/chicken broth mixture. Simmer for 5 minutes stirring and whisking frequently.
Mix ground beef, pork, salt & pepper, garlic powder, Italian seasoning Panko, parsley, egg, milk and Parmesan in a bowl. Use your hands to mix.
Roll the meatball mixture into large balls, depending on the desired size. Heat extra-virgin olive oil in a large skillet over medium-high heat. Once the oil is heated, add the meatballs and cook for 5-7 minutes, turning to brown all sides.
Meanwhile, make your own homemade marinara sauce or heat jarred marinara sauce in a large pot. Once the meatballs have browned, remove from the oil and place in the pot of simmering marinara sauce. Let cook on low heat for about 20 minutes, or until meatballs are cooked through.
Cut bread in half, making sure not to cut all the way through. Spread butter over both sides of the bread. Put oven on the broil setting. Heat until the butter is completely melted and remove from the oven. Watch carefully as it can easily burn.
Place cooked meatballs and sauce onto the bread and generously cover with mozzarella. Return to the oven and cook until the cheese is melted, about 2 minutes. Top with fresh Italian parsley and serve immediately with extra sauce on the side for dipping. Top with giardiniera, if you like.
1. Pat chicken dry with paper towels; sprinkle with salt and pepper. In a large stockpot, heat oil over medium-high heat. Add chicken in batches; cook until golden brown, 3-4 minutes. Remove chicken from pan; discard all but 2 tablespoons drippings.
2. Add onion and celery to the pot; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from the pot. Bring to a boil. Return chicken and drippings to the pot. Add carrots, bay leaves and Italian seasoning. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
4. Meanwhile, when chicken is cool enough to handle, cut meat into bite-sized pieces. Return meat to the pot. Stir in parsley. Adjust seasoning with more salt and pepper, if needed. Discard bay leaves.
1. In a medium bowl, combine the shredded chicken with the spices and lime juice. Stir until chicken is coated thoroughly.
2. Wrap the tortillas in a tortilla warmer or damp paper towel. Heat them in the microwave for 60-90 seconds.
3. Working with one at a time (keeping others warm), take a warmed tortilla and place on a clean surface. Take a heaping spoonful of the chicken (about the same size as your index finger) and place on tortilla. Top with some cheese. Roll up tightly and secure seam with toothpick. Place on a tray and repeat with remaining tortillas and filling.
4. Pour oil in deep skillet and heat to 350°F. Prepare a baking tray with wire rack or line a plate with paper towels. Set aside.
5. Cook in batches of 5 (to not drop the temperature and more easily turn taquitos), fry 1-2 minutes until golden brown, turning to get both sides. Transfer to tray or plate and immediately sprinkle with salt. Repeat with remaining.
6. Remove toothpicks before serving. Top with your favorite toppings and enjoy!
2 pounds of boneless skinless chicken breasts cut into chunks
2 cups of canned pineapple chunks
2 small red bell peppers cut into 1 inch pieces
2 small green bell peppers cut into 1 inch pieces
2 medium red onions cut into 1 inch pieces
Cilantro, chopped, for garnish
Lime wedges, for squeezing
In a medium bowl combine the ketchup, brown sugar, soy sauce, pineapple juice, rice vinegar, ginger and sesame oil. Season to taste with salt and pepper.
Place the chicken in a large resealable bag and pour half of the over the chicken; reserve the remaining marinade in the refrigerator, for basting. Marinate the chicken for at least 1 hour or up to 4 hours.
Soak 4 long bamboo skewers in cold water for 20 minutes.
Heat your grill to medium-high heat.
Thread the chicken, pineapple, bell peppers and red onion alternately onto the skewers. Drizzle the skewers with the olive oil and season with salt and pepper.
Grill for 5 minutes, or so, on each side. Brush the marinade all over each kabob and grill for one minute more on each side. Serve immediately, garnish with cilantro and lime wedges.
In a large bowl, mix the beef and pork together with the spices, chopped chipotles and 2 tablespoons of the adobo sauce. If using chorizo, just mix the beef with the spices, then mix in the chorizo. You can substitute all the spices with your favorite Mexican spice blend if you like.
In a large skillet, cook the meat until it’s completely done. I like mine a little on the overdone side with a little crisp on the meat. Add the stock as needed for desired consistency. I like to keep mine a little on the dry side. Turn the heat off and cover until serving.
Warm the tortillas in a skillet, on a grill or over a gas flame.
Build the tacos using two tortillas, the meat, chopped onion and cilantro. Top with hot sauce, a pinch of salt and a lime squeeze.
Mexican Street Corn
6 to 8 medium ears sweet corn, shucked and silk removed
1/2 cup Mexican crema, or sour cream
1/2 cup mayonnaise
1/2 cup minced cilantro
1 clove garlic, minced
1 teaspoon Chile powder
2 teaspoons lime zest, from one lime
2 tablespoon lime juice, from one lime
1/2 cup cotija cheese, crumbled
Lime wedges, for squeezing
Heat your grill to high.
In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. Set aside.
Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cotija cheese. Top with more Chile powder, cilantro and serve with lime wedges.
