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/