Lemon Greek Yogurt Pound Cake

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened at room temperature
• 1 cup sugar, plus ¼ cup for glaze
• 4 eggs
• 2 teaspoons pure vanilla paste
• 1/4 cup lemon juice for cake, plus1/4 cup for syrup and 2 tablespoon for glaze
• 1/2 cup greek yogurt
• zest of two lemons
• 1/2 cup powdered sugar

Preheat oven to 325 degrees.


Directions:

In a small bowl whisk together the flour, baking powder and salt. Set aside.  Butter and flour a 9-inch loaf pan and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar until smooth and light in color.  Add the eggs one and a time followed by the vanilla.

Slowly add the dry ingredients and mix until almost combined. Fold in the lemon juice, the zest of one lemon, and the yogurt.  Finish mixing on low until combined.  The batter won't be perfectly smooth.

Pour the batter into the pan, leveling the top.  Bake for 75-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.  The top will be dark brown and split open.

For the syrup:
Warm 1/4 cup of lemon juice.  Mix together with 1/4 cup sugar until sugar has dissolved.  Set aside whilst the pound cake is done.

For the glaze:
Measure out two tablespoons of lemon juice.  Gradually add it to the powdered sugar until your desired drizzling consistency is reached.  Add the zest of one lemon and stir thoroughly.

To finish:
Turn the warm cake onto a wire rack and brush all over with the syrup, including the bottom!  Make several passes on all sides to have a good soaking, but do not feel pressed to use all the glaze.  Do this when the cake is still warm! 

Drizzle with the glaze. Serve warm or room temperature.

Myrtle's Note:  This recipe is so good that even when you do not cook it quite long enough, it is still tasty!  Lemon.  Lemon.  LEMON!  The only change I made was to add lemon zest to the glaze, since I had to use four lemons to get all the juice needed.  Why waste lemon zest?  I cooked it for 75 minutes and made the mistake of putting my toothpick in the top of the loaf instead of in the middle.  So, that clean toothpick and the browned top made me think my first loaf was ready.  But cutting into it, I found a close texture and a bit of undercooked at the bottom of the loaf.  Even so, oh my! was this ever tasty.  It is not super sweet, just like a traditional pound cake.  But it is very, very lemony.


Yield: 1 loaf

Source:  http://www.thebakerchick.com/2015/01/lemon-greek-yogurt-pound-cake/

Colonial Brown Bread

Ingredients:

• 2 cups whole wheat flour
• 1/2 cup, plus 2 tablespoons and 2 teaspoons all purpose flour
• 1 cup brown sugar, packed
• 2  teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk

Preheat oven to 350 degrees.


Directions:

Grease and flour a 9-inch pan and set aside.

Stir together the flours, sugar, salt, and soda.  Add the buttermilk.  Stir until all the dry ingredients are incorporated.

Fold into the pan and level out the batter.

Bake for one hour.


Myrtle's Note:  I had to cut the recipe in half and made mistakes on the first three attempts at trying this recipe because baking maths are difficult for me now.  I persevered because it is a favorite of my dear friend Mary.  And I like old recipes!  I used King Arthur White Whole Wheat Bread.  The bread is close-textured, moist, and sort of a nutty sweet flavor.  I slathered it with Pulgra's European butter.  Mighty, mighty tasty!


Yield:  1 loaf

Source:  http://www.cooks.com/recipe/yr8ja9e8/colonial-brown-bread.html

Peruvian Pork Stew with Chiles, Lime, and Apples

Ingredients:

• 2 tablespoons olive oil
• 4 pounds trimmed boneless pork shoulder or sirloin roast
• 2 large yellow or Vidalia onions
• 4 large apples
• 3-5 ancho or other mild dried chiles
• 3 bay leaves
• Pinch of ground cloves
• 1/4 cup fresh lime juice
• 4 cups chicken stock
• 1 teaspoon Redman's® Rea Salt, plus more to taste
• McCormick's® Peppercorn Medley to taste
• Steamed rice for serving
• Chopped cilantro for garnish

Directions:

Zest one lime.  Using a reamer, juice limes until you have at least 1/4 cup and set aside.   Rinse and pat dry pork, cut into 2-inch pieces, and set aside.  Rough chop the onions and set aside.  Remove the stem and seeds from the peppers, straighten them out and cut into squares, and set aside.  Core the apples, cover with a towel, and set aside.

Heat the olive oil in a caste iron dutch oven and brown the pork on two sides, working in batches so as not to steam the meat.  Use medium heat, approximately a minute a half per side.  Set the meat aside.  

In the same pot, begin sautéing the onions on low heat.  Add the cloves and the bay leaves.  Quickly peal and rough chop and apples and add to the onions.  Cook until the onions are tender, approximately 10 minutes.

Add the pork, lime juice, lime zest, and stock and bring to a boil.  Lower the heat until so that it simmers.  Cook covered for 30 minutes.  Stir and continue cooking uncovered, until the meat is very tender and just about falling apart, at least an hour.  Taste and add salt and pepper to taste.  When satisfied, turn off the heat. 

Serve over steamed rice, garnished with cilantro.


Myrtle's Note:  I really liked this recipe, though I did make a few tweaks to it.  Most are in how I only used one pot to cook it and the order in which I did the prep so that I could do so and keep the apples from browning.  I didn't want to try and remove the meat to reduce the liquid, so I cooked it half the time uncovered.  And I added salt!  I was so surprised at how the apples disappeared into stew sauce.  Four of them!  The onions, which I normally try to disguise in any way I can, were so soft their texture didn't bother me.  And I enjoyed eating the bits of pepper.  Next time I make this, I plan to increase the peppers to five, which is the number that goes in another pork recipe I have.  I could taste the apples and the lime and the chiles, but I thought it could have used more.  I ended up using 1 1/2 teaspoons of salt and probably could have used a bit more.  I put in a shake or two of Ancho chili pepper and some of the peppercorn medley.  Next time, I will add a bit more.  I would really like to see what this tastes like with a layer of mild heat to it.  Also, since I am not a fan of rice, I plan on trying it with crusty bread.  However, I will say that the stew sauce was mighty, mighty tasty on the rice.


Yield:  8 servings

Source:  https://cooking.nytimes.com/recipes/12192-peruvian-pork-stew-with-chiles-lime-and-apples?mcubz=1

Julia Child's Provençale Tomato Sauce

Ingredients:

• ¼ cup olive oil
• ⅔ cup finely minced yellow onions
• Kosher salt and black pepper
• 4 teaspoons all-purpose flour
• 5 to 6 pounds ripe tomatoes, quartered
• ⅛ teaspoon sugar, plus more to taste
• 6 cloves garlic, minced or put through a press
• A large herb bouquet: 8 sprigs parsley, 1 bay leaf and 4 sprigs thyme, all tied in cheesecloth
• 1/4 teaspoon fennel seeds
• 1 large dollop Gourmet Gardens® Basil Paste
• 1/2 teaspoon marjoram
• 1 bunch fresh oregano
• 2 stems fresh rosemary
• Large pinch saffron threads
• 1 dozen coriander seeds, lightly crushed
• 1 2-inch piece dried orange peel (or 1/2 teaspoon granules)
• 2 to 3 tablespoons tomato paste (optional)

Directions:

In a large heavy pot, toast the fennel and coriander and orange peel over medium low heat for a few minutes until fragrant.  Then add the oil and heat it. Add the onions, sprinkle with salt, and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for three minutes, stirring occasionally; do not brown.

Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.

Stir the tomatoes, sugar, garlic, herb bouquet, basil, saffron,  and one teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice.

Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon.

Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more.

The sauce may be used immediately, refrigerated, or frozen for up to 6 months.

Myrtle's Note:  I adapted the recipe primarily regarding the herbs, by adding more, most particularly the fresh rosemary because I grow it.  I found the recipe easy to follow and tasty in its results.  Since I am growing roma tomatoes, I have been making this a half-batch at a time.  I should note that I have not been able to get saffron yet.  I do plan on using it when I can, which is why I left it in the recipe.

Source:  https://cooking.nytimes.com/recipes/12685-julia-childs-provencale-tomato-sauce?action=click&module=Collection%20Page%20Recipe%20Card&region=33%20Ways%20to%20Do%20Justice%20to%20Summer%20Tomatoes&pgType=collection&rank=6

Chicken Tikka Masala

Ingredients:

Chicken Marinade:

• 3 boneless, skinless chicken breasts
• 1 lemon
• 1/2 cup whole milk yogurt
• 6 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 teaspoons salt
• 2 teaspoons cumin
• 2 teaspoons garam masala
• 2 teaspoons paprika
• Bamboo or wooden skewers

Sauce:

• 3 tablespoons olive oil
• 1 large onion, chopped finely
• 2 tablespoons ginger, minced
• 8 cloves garlic, minced 
• 2 teaspoons cumin
• 2 teaspoons turmeric 
• 2 teaspoons ground coriander
• 2 teaspoons paprika
• 2 teaspoons chili powder
• 2 teaspoons garam masala
• 1 tablespoon tomato paste
• 28 ounces crushed tomatoes
• 10 ounces water 
• 9 ounces cream

Chopped coriander, to garnish
Basmati rice and naan, to serve

Preheat oven to 500 degrees.


Directions:

Slice the chicken into chunks, then combine the chicken with the rest of the chicken marinade ingredients in a bowl.  Mix until evenly coated, cover with plastic, and then refrigerate for at least 1 hour, but preferably overnight.  Soak bamboo skewers for a half hour.

Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking dish with sides high enough to hold the chicken off the bottom of the pan to help distribute the heat more evenly.  Bake for about 15 minutes until slightly dark brown on the edges and the meat has reached 160 degrees.

Heat oil in a large pot over medium heat, then sauté the onions.  Once the onions are translucent, add both the ginger and garlic and continue cooking until fragrant.  Do not let the garlic burn.  Add in the spices for the sauce and cook for a short while to release their aromatics and flavor, stirring constantly.  Then, stir in the tomato paste.  Finally, add the tomato sauce and water, then bring to a boil and cook for about 10 minutes.

Add the cream and stir thoroughly.  Add in the chicken and cook for another 2-3 minutes.

Serve with Basmati rice and naan!

Myrtle's Note: Oh, my!  Was this ever a pleasant surprise!!  I was a bit surprised at all the garlic I needed, but it does not overwhelm the dish.  What I like most is the layering of flavors in it between the seasoning of the chicken and the seasoning of the sauce.  A dish that made me think that I was in a restaurant!

Yield:  8 servings

Source:  https://www.buzzfeed.com/alvinzhou/this-homemade-chicken-tikka-masala-is-perfect-for-dinner?utm_term=.ke5MpQ40QZ#.pvRAv7Gj7X

Chicken Shawarma

Ingredients:

• 1 lb boneless skinless chicken breasts (2 large breasts)
• 1 lb boneless skinless chicken thighs (4 large thighs)
• 6-8 tbsp extra virgin olive oil, divided
• 2 teaspoons cumin
• 2 teaspoons paprika
• 1 teaspoon allspice
• 3/4 teaspoon turmeric
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cinnamon
• Pinch of cayenne
• Salt and black pepper
• Nonstick cooking oil spray

Preheat the oven to 400 degrees.


Directions:

Slice the chicken breasts into 5-6 pieces each and the thighs into 3-4 pieces each and set aside.

In a glass bowl large enough to marinate the chicken, whisk together 1/4 cup olive oil, the spices, 3/4 tsp salt and 1/4 tsp black pepper. Then add the chicken pieces and stir until all of them are evenly coated in the marinade. Cover the marinating dish with plastic wrap. Place chicken in the refrigerator and let it marinate at least 1 hour, but preferably overnight.

Line a large baking sheet with foil. Spray the foil with nonstick cooking oil. Place the chicken pieces on the sheet, evenly spaced.  

Place the chicken in the oven. Let it roast for about 15 minutes till cooked through (reaches 160 degrees), turning the chicken pieces once with tongs halfway through the cooking period.

Take chicken out of the oven and let it cool slightly. Use a sharp knife to slice the meat into small, thin shawarma-like pieces.

Heat 1 tbsp of olive oil in a cast iron skillet on the stovetop over medium. Pour one third to half of the chicken into the skillet and sauté several minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired.  Repeat the process, adding more oil when needed, with the next batch of chicken.  And with the third if you divide it that way.  Whilst working, put the sautéed chicken pieces in foil to keep them warm.

Serve warm with dishes such as chicken tikka masala, baba ganoush, toum, labneh, lemon basil humus, and naan.


Myrtle's Note:  This was part of my 50th birthday celebration meal that I cooked with two of my friends.  True shawarma is made by roasting meat on a spit, but this gives you the feel of the dish in a rather tasty manner.  The recipe author is adamant about using a combination of boneless, skinless chicken breast and boneless chicken thighs instead of just the breast meat to add some fat to the recipe.  I am not a thigh meat gal, but I followed the instructions and all who consumed the meal agreed that this mock shawarma was mighty tasty.  We were so very intent on eating all the tasty food, I forgot to take a photo of just the chicken shawarma.  But we did grab a shot of my friends plate before she started chowing down!


Yield:  8 servings

Source:  http://toriavey.com/toris-kitchen/2012/08/chicken-shawarma/

Toum

Ingredients:

• 3 1/2 - 4 cups sunflower oil chilled
• 1/2 cup peeled garlic cloves
• 1/2 cup lemon juice, divided
• 1/2 cup ice cold water, divided
• 1 3/4 tsp salt

Directions:

Before you begin, place your oil in the freezer or refrigerator so that it is chilled, but still liquid. While the oil chills, remove the ends from your garlic cloves, split them in half and remove any green layers from inside. In a food processor, combine garlic cloves, salt, 1/4 cup of the lemon juice and 1/4 cup of the ice cold water.

Process until smooth, then stop and scrape the sides of the food processor with a spatula.

Turn the food processor back on and drizzle the chilled canola oil through the top as SLOWLY as possible, one cup at a time. If you don't have a steady hand I suggest putting the oil in a squeeze bottle and drizzling it in that way. After each cup of oil, add 1 tbsp each of the lemon juice and cold water.

Scrape down the sides of the food processor as necessary. Be sure that your processor does not get too hot, as this can cause your sauce to separate.

Add oil until you've reached the texture you desire. The final result should resemble a soft mayonnaise. Store toum in an airtight container in the refrigerator. This recipe makes a pretty big batch, but it should keep for up to 4 weeks and it can be used on so many things. You'll be happy you have extra. Enjoy!

Myrtle's Note:  This was exactly like the white garlic sauce that I have had in Lebanese restaurants.  It  did not last very long for me before separating.  I do not know if that is because I didn't emulsify it enough or because this was my first batch.  I mixed up the separated toum again and it tasted just fine.  A lot of folk consider it middle eastern mayonnaise.  It goes so well with meat, but also combined with other middle easter food on pieces of naan, such as chicken shawarma, baba ganoush, lemon basil hummus, and labneh.


Yield:  3 cups

Source:  http://toriavey.com/toris-kitchen/2015/03/toum-middle-eastern-garlic-sauce/

Spicy Corn Chowder

Ingredients:

• 6 cobs of corn
• 4 large red potatoes
• 4 cups of vegetable broth
• 2 cups heavy cream
• 2 tablespoons butter
• 1 tablespoon and more olive oil
• 1 large sweet onion
• 4-5 large cloves of garlic
• 2 teaspoons Redmond's® Real Salt
• 1 teaspoon McCormack's® Peppercorn Medley
• 2 teaspoons Old Town Spice and Tea Merchant's® Raspberry Chipotle seasoning
• 3 bay leaves
• 2 large handfuls of fresh thyme 

Directions:

Mince onions into small cubes and set aside   [Slice the onion in half.  Then place it cut side down and slice into 3/16 inch slices.  Then slice each slice into 3/16 inch cubes.]  Mince the garlic and set aside.  Pull off the thyme leaves off all the stems and set aside.  Cut the red potatoes into half-inch cubes and set aside.

Melt the butter and a tablespoon of olive oil into a cast iron dutch oven.  When hot, add the onions and sauté until translucent and browned.  Use a potato masher to mash the onions into a soft mush.  Add the garlic and cook a few minutes more.

Once the garlic is fragrant and soft, slowly sprinkle the flour over the onion mash and garlic, stirring frequently.  Once the flour is incorporated, allow the mixture to cook a little bit as the color darkens.  Then slowly, stirring constantly, pour in the cream until you have a smooth (lump free) sauce.

Raise the temperature and slowly stir in the vegetable broth, sea salt, pepper, and bay leaves.  Add the potatoes, bring to a light boil, and cook until the potatoes begin to break down (approximately 10-12 minutes).

Whilst the potatoes are cooking, cut the corn off the cob into a large bowl and milk the cobs.  Once the potatoes are done, add the corn, raspberry chipotle seasoning, and thyme.  Drizzle olive oil across the top of the chowder and simmer vigorously for about 15 more minutes.  Serve warm.


Myrtle's Note:  I had some leftover corn on the cob and thought to try my hand at a chowder.  I am not good with soups, but thought a chowder might be a good place to start.  I adapted the recipe somewhat because I wanted a bit more depth of flavor.  I changed to red potatoes and added bay leaves and the raspberry chipotle seasoning.  I also decreased the broth, based on a few reviewer's comments, and increased the thyme leaves.  I thought the end result was amazing, even if it was my very first ever chowder.


Yield: 8 servings

Adapted from:  http://www.foodnetwork.com/recipes/tyler-florence/corn-chowder-recipe-1915497

Williamsburg Orange Cake

Ingredients (cake):

• 2 1/2 cups All-Purpose Flour
• 1 1/2 cups sugar
• 1 1/2 tsp baking soda
• 1/2 tsp Kosher salt
• 1 1/2 cups buttermilk
• 3/4 cup butter, softened
• 3 eggs
• 1 teaspoon vanilla paste
• 1 tablespoon orange zest

Ingredients (icing)

• 1/3 cup butter
• 3 cups confectioner's sugar 
• 3-4 tablespoons orange juice
• 2 teaspoons orange zest

Preheat oven to 350 degrees.

Directions:

Grease and flour two 9-inch cake pans and set aside.  Sift together the dry ingredients in a medium bowl and set aside.  

In a stand mixer, cream together the sugar and butter.  Add the eggs, orange zest, and vanilla paste.  Slowly add the dry ingredients and the buttermilk, alternating between the two, scraping down the sides of the bowl as you do. Beat 2-3 minutes on high.

Pour into the cake pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool on a wire rack.

Whilst the cake is cooling, make the icing.  First, cream together the butter and sugar.  Then, stir in juice and orange zest.  Beat until smooth.

Ice when the cake is completely cooled.

Source:  https://lynn-southernwithatwist.blogspot.com/2014/01/williamsburg-orange-cake.html?m=1

Salsa Verde

Ingredients:

• 2 pounds green tomatillos
• 2 cloves garlic
• 2 serrano chiles or more to taste
• 1 cup cilantro leaves and upper stems 
• 1/4 cup roughly chopped white onion
• 1 teaspoon kosher or coarse sea salt or to taste
• 2 tablespoons safflower oil

Directions:

Peel the husks off and since the tomatillos.  Then place them, along with the garlic cloves and chiles, in a pot and add enough water to cover. Place over high heat and bring to a boil. Reduce heat to medium and simmer for about 10 minutes or until the tomatillos change in color from bright green to a pale green, are cooked through, and are soft, but are not coming apart.

Transfer the tomatillos, garlic, chile (you may want add only 1 chile at first), and 1/2 cup of the cooking liquid to a blender and puree until smooth. Incorporate the cilantro leaves, onion and salt and process again. Taste for salt and add more if need be. Also taste for heat, you may add the other chile in pieces until you reach your desired heat level.

In a medium saucepan, set over medium heat, pour the oil. Once hot, pour in the salsa verde, bring to a simmer and cook for 6 to 8 minutes until it thickens a bit and deepens its flavor and color. Turn off the heat.

Allow to cool to room temperature and serve. Or, once it cools down, you may store it in a closed container in the refrigerator for weeks.

Myrtle's Note:  I have never made salsa and I do not eat salsa.  So, when looking for a recipe, I thought to use one of Pati Jinich.  I chose the salsa verde, because I thought that might be my sister's favorite.  For the "heat,"  I used 1 and 1/2 chilies.  My guests LOVED this!

Yield:  2 cups

Source:  https://patijinich.com/recipe/salsa-verde/

Bran Cereal Muffins

Ingredients:

• 3 cups Fiber One original cereal
• 1 cup boiling water
• 1 cup dark brown sugar (packed tightly)
• 1 1/4 cups King Arther® Unbleached White Whole Wheat Flour
• 1 1/4 cups all purpose flour
• 2 cups whole milk
• 2 tablespoons fresh lemon juice
• 2 eggs
• 3/4 cup unsweetened applesauce
• 2 1/2 teaspoons baking soda
• 2 teaspoons vanilla paste
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 teaspoon Redmond's Real Salt
• 1 cup dried cranberries

Preheat Oven to 400 degrees


Directions:

Spray your muffin tins with Pam® Baking Spray or grease them and set aside.

In a large mixing bowl (or your stand mixer), pour boiling water over cereal, stir thoroughly until all the water is absorbed, and let stand.

Mix together the milk and lemon juice, stir thoroughly, and let stand for 10 minutes.  Alternatively, you could use two cups of buttermilk and skip the lemon juice.

While waiting, measure out the spices into a small bowl.  Mix together the flour, salt, and baking soda into a medium bowl.  Gather the brown sugar, applesauce, eggs, vanilla paste, and dried cranberries on the counter.

When the cereal has cooled and the sour milk is ready, add the sugar, eggs, applesauce, and milk and stir.  Next add the spices and vanilla paste and stir.  Then slowly add the flour mixture until all is incorporated.  Finally, add the dried cranberries and stir until they are thoroughly mixed into the batter.

Spoon into prepared muffin tins, filling to just below the top.  Bake at 400°F for 20 minutes.


Myrtle's Note:  I wanted a bran cereal muffin recipe, but had to do some tweaking when I found one that started with Fiber One cereal.  I changed the type of milk and sugar and flour, I dropped the egg substitute for real eggs, I added spices and flavoring, and I added dried cranberries.  I botched the cooking time, so the first batch and the second look different.  You can see the ones on the left have a higher muffin top, as they were cooked at the right temperature (400 degrees).  I thought that the muffins turned out fantastic ... if you like bran muffins.  By the way, it will not hurt my feelings if you swap out the dried cranberries for raisons.  I know that is more traditional.  I just prefer dried cranberries, and I am the one eating these!


Yield: 27 muffins

Adapted from:  http://www.food.com/recipe/absolutely-delicious-bran-muffins-60141?ftab=tweaks

Spicy Dr Pepper Barbecue Sauce

Ingredients:

• 12 oz Dr. Pepper
• 2 cups ketchup
• 1 cup dark brown sugar
• 1 tablespoon Worcestershire Sauce
• ½ teaspoon liquide smoke
• 1½ teaspoon Redmond's® Real Salt
• 1 teaspoon chili powder
• ½ teaspoon McCormack's® Chipotle Chili Pepper
• ½ teaspoon McCormack's® Peppercorn Medley
• 1 large dollop Gourmet Gardens® Garlic Paste

Directions:

Combine all the ingredients into a sauce pan, whisking thoroughly.  Bring just to a boil and continue to simmer vigorously for

Myrtle's Note:  I swapped out garlic powder to garlic paste, for a bit fresher taste.  I wanted to add a little heat to this to balance all the sweet, so I added the two peppers.  And I upped the salt to that end, too.  This is my first ever barbecue sauce.  I was tickled pink to discover a recipe for Dr Pepper barbecue sauce posted on my Facebook wall by a dear friend.

Yield:  ~28 ounces

Adapted from:  http://www.missinthekitchen.com/dr-pepper-barbecue-sauce/

Chilorio

Ingredients:

• 3 pounds boneless pork loin 
• 1 1/2 cup orange juice, preferably freshly squeezed 
• 1 cup water
• 5 (about 55 grams) dried ancho chiles
• 1 1/2 cup of the chile soaking liquid (see below)
• 1/2 cup roughly chopped vidalia onion
• 5 garlic cloves peeled
• 2 large dollops Gourmet Garden's® Parsley Paste 
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper or more to taste
• 2/3 cup apple cider vinegar
• 3 tablespoons olive oil
• kosher or sea salt
• Flour tortillas warmed, optional

Directions:

Rinse the pork and cut into two inch chunks.  Place into a cast iron pot. Barely cover with the orange juice and water, add a teaspoon of salt and set over high heat. Once it comes to a boil, bring the heat down to low and let is simmer for about 40 to 45 minutes or until most of the liquid has cooked off and the meat is thoroughly cooked and has rendered most of its fat.  

It is okay if there is still a lot of liquid left.  Remove the meat to a bowl and turn the liquid up to boil until it is reduced to a thick broth.  Strain into a cup for later.

Whilst the pork is cooking, set a kettle to boil.  Remove the stems from the chiles, make a slit down their sides and remove their seeds and veins. Place them in a bowl, cover them with boiling hot water, and let them sit and rehydrate for about 15 minutes.  Do not throw out the soaking liquid!

Place the chiles and 1 1/2 cups of their soaking liquid in the blender along with the onion, garlic, parsley, oregano, cumin, black pepper, vinegar, and puree until smooth.

Once the meat is ready, place it in a bowl along with any remaining cooking broth. Once it is cool enough to handle, shred it with your hands or with two forks.

In the same pot, heat the olive oil over medium heat. Pour in the chile sauce and let it season, simmering it for 4 to 5 minutes. 

Then toss in the shredded meat. Sprinkle 1/4 teaspoon salt and let it cook, stirring often, until the meat has absorbed most of the chile sauce, which will have thickened, seasoned and changed to a darker color. It will take about 20 minutes. 

Taste for salt and add more if need be.

To serve (the way I liked them), take a warm flour tortilla and smear it with mashed avocado, seasoned with salt and a bit of lime.  Top with Chilorio, spreading it out across the avocado.  Roll into a burrito.  

Myrtle's Note:  I tweaked this a bit.  I upped the cumin and garlic and changed the type of onion.  I also swapped fresh parsley for Gourmet Garden's® fresh Parsley Paste.  And I tilted the orange juice/water ratio just a tad.  Wild, I know, for a first time trial of a recipe.  But I know that Pati Jinich writes excellent recipes that can handle slight tweaks.  The Chilorio was really awesome.  It made me think of Mexican food and barbecue all at once.  I just adored it.  

Yield:  8 servings of two burritas.

Source:  https://patijinich.com/recipe/chilorio/

Pomegranate Pulled Pork

Ingredients:

• Pork Sirloin (~2.5 lbs)
• 4 tablespoons olive oil divided
• 1 cup white onion finely chopped
• 4 garlic cloves finely chopped
• 2 cups pomegranate juice
• 1 1/2 cups red wine
• 2 sprigs fresh rosemary
• Kosher or coarse sea salt, to taste
• McCormack® Peppercorn Medley

Preheat Oven to 325 degrees.


Directions:

Mince onions and set aside.  Mince garlic and set aside.  Finely chop rosemary and set aside.  Cut up the sirloin in to large chunks, season liberally with salt and pepper, and set aside.

In a cast iron dutch oven (or other oven proof dutch oven), heat up one and a half tablespoon of olive oil over medium heat. Once hot, add the meat and cook half the pork until browned on each side, about 2 minutes per side. Remove the meat from the casserole and place on a plate or in a bowl.  Add another one and a half tablespoons of olive oil and when hot, brown the other half of the pork.  Add the meat to the plate/bowl.

Add the remaining tablespoon of oil to the casserole and cook the onion, stirring occasionally, until completely softened, about 4 to 5 minutes. Add the garlic and cook for another minute or two, until fragrant and lightly browned.

Pour in the pomegranate juice and wine, stir well, scraping the bottom of the pan to incorporate all the browned bits.

Return the meat to the casserole, add the crushed rosemary, and let it come to a simmer. Once it does, cover the casserole with its lid and place in the oven for 1 1/2 hours, until the meat is completely tender.

Remove the lid from the casserole, and leave in the oven for another 1/2 hour, or until the meat falls apart when pulled with a fork, and the liquid has thickened considerably. Remove from the oven. Using a couple forks, shred the meat finely and let it sit in the sauce.

I recommend serving in tacos with Avocado Cream and crumbled goat's milk cheese, using Blue Corn Flour Tortillas.


Myrtle's Note:  I spotted this Pati Jinich recipe and wanted to make it immediately.  I bought all the ingredients save for the boneless short ribs.  After three days of trying to track them down, I heard from three butchers that they are not available in my area.  So, I thought I would try the recipe as pulled pork, since I am well verses in making Spicy Dr Pepper Pulled Pork.  I did cut up the sirloin and browned it, trying to follow the recipe as closely as possible.  After all, browning brings flavor.  Meat change aside, I think the recipe turned out fantastic!  The tacos were the best I have made to date.  Mmmmm!


Yield:  10 servings (20 tacos)

Adapted from:  https://patijinich.com/recipe/pomegranate-short-rib-tacos/

Avocado Cream

Ingredients:

• 1 ripe avocado
• 1/4 cup sour cream
• 1/4 heavy whipping cream
• 2 tablespoons lime juice (1.5 to 2 limes)
• 1 large dollop Gourmet Gardens® Fresh Garlic Paste
• 1/2 teaspoon Redmond's Real Salt
• 1/2 teaspoon McCormack's Peppercorn Medley
• 1/4 teaspoon McCormack's Chipotle Pepper

Directions:

Halve, de-seed, and scoop out the flesh of the avocado.  Place in a processor cup (I used a NutriBullet Pro 900).  Add the rest of the ingredients.

When juicing the lime, use a reamer to also get some of the pulp from the halves of the limes.  I had to add a bit more lime juice to have everything come together.

Pulse and then mixed until thoroughly whipped.  Will be fluffy and light.


Myrtle's Note:  I wanted avocado on a taco but in a light way, since I was also going to be using goat's milk cheese.  This was my solution, not quite dressing or sauce.  More of an airy whipped cream.


Yield: 10-12 servings

Adapted from:  https://patijinich.com/recipe/boston-lettuce-salad-with-avocado-dressing-candied-pineapple-and-spicy-pumpkin-seeds/

Honey Graham Crackers

Ingredients:

• 2 cups white whole wheat flour
• 1 cup unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup packed dark brown sugar
• 1/3 cup honey
• 1 teaspoon vanilla paste
• 1/2 cup whole milk
• 1/2 teaspoon Redmond's® Real Salt

Directions:

DAY ONE
Sift together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt and set aside.

In a medium bowl, thoroughly cream together the margarine, brown sugar, and honey until light in color and very fluffy. Stir in the sifted ingredients, alternating with the milk and vanilla paste.

Place the dough on plastic wrap.  Using a spatula, shape into a log, 13 inches long and 3 inches wide.  Wrap it up, using the plastic wrap to finish your shaping.  Place into the refrigerator overnight.

DAY TWO
Take the log dough out of the refrigerator and place into the freezer for a half hour to harden the dough for ease of cutting.

Preheat the oven to 350 degrees.

Divide the chilled dough into quarters.  Put one quarter on a flexible cutting mat and wrap the rest back up and place into the freezer to keep it hard.

Using a pastry cutter or butcher's knife, slice 1/8 inch pieces off the log and place onto a baking sheet.  One quarter will fill a Pampered Chef's large baking stone, approximately 16 crackers.  Using a fork or toothpick, prick holes into the slices.  For a cinnamon flavored cracker, sprinkle with a cinnamon sugar mixture before baking.

Bake for 13-16 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.


Myrtle's Note: I am so very excited to have such a great recipe for graham crackers, since my most favorite brand (Keebler Honey Grahams) is no longer available.  I made some changes to the recipe ingredients and to the instructions.  I changed from margarine to butter, from extract to paste, and from brown sugar to dark brown sugar.  I specified whole milk.  And I added salt, primarily because some reviewers complained the recipe was bland.  I am not sure if it is the change in sugar or the butter or the salt or all three, but these are most decidedly not bland.

Many, many of the reviewers talked about how sticky the dough was and how hard it was to roll out.  So, I decided, being a refrigerated dough, to skip the rolling out altogether.  The end result was an easy recipe with wonky looking crackers.  I can live with the odd shapes for the ease of baking!

I made some soft and some a bit crispy.  They are rather tasty both ways, between the nuttiness of the whole wheat flour and the sweetness of the honey.


Servings:  64 crackers

Source:  http://allrecipes.com/recipe/38500/honey-graham-crackers/